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Recipe: Beef and Snap Peas Ramen Description: This "ramen hack" uses fresh ingredients to liven up packaged ramen. Adapted from a recipe at Serious Eats. http://bit.ly/fPBZyf Ingredients: [{"text": "1 (3 -4 ounce) package beef-flavored ramen noodles"}, {"text": "1/4 lb flank steak, thinly sliced"}, {"text": "2 tablespoons vegetable oil, divided"}, {"text": "1/4 lb snap peas"}, {"text": "2 tablespoons oyster sauce"}, {"text": "1 teaspoon sugar"}, {"text": "2 scallions, sliced (green part only)"}] Instructions: Add half the ramen seasoning packet to the sliced steak and toss well. Cook the ramen in boiling water just until soft and the block of noodles breaks apart; do not cook to doneness. Drain and set aside. In a skillet, heat 1 tablespoon oil until smoking. Add beef in one layer and allow to cook, entirely undisturbed until well-browned, about 1 minute. Toss the meat, add snap peas and cook 1 minute more. Add the remaining oil, the noodles, the rest of the seasoning packet, the oyster sauce and sugar. Toss well and cook 1-2 minutes. Transfer to a serving bowl and sprinkle with scallions to serve.

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Recipe: Moist Fudge Nut Brownies Description: Making a batch of Fudge Nut Brownies from scratch could not be easier. They're moist, fudgey and delicious. What are you waiting for?! Ingredients: [{"text": "1/2 cup butter"}, {"text": "2 ounces unsweetened chocolate"}, {"text": "2 large eggs"}, {"text": "1 cup sugar"}, {"text": "1 teaspoon vanilla extract"}, {"text": "3/4 cup all-purpose flour"}, {"text": "1/2 cup walnuts, chopped (optional)"}, {"text": "1/2 cup semi-sweet chocolate chips (optional... but not really ,)"}] Instructions: Watch the video: www.MomsHeart.net/recipes. Preheat oven to 350°F. Grease a 9x9 inch baking dish and set aside. In a medium saucepan, melt butter and chocolate over medium low heat. Once melted, remove from heat. Stir in eggs, sugar and vanilla. Stir in flour, nuts and chocolate chips JUST until combined. You don't want to over-mix or you could get tough brownies. Pour batter into greased baking dish and spread into an even layer. Bake for 24min. Cool on a wire rack then dust with powdered sugar and cut into squares.

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Recipe: Authentic Red Beans and Rice Description: I learned this one from the head chef of a cajun restaurant. You can use any kind of sausage you want, I use a southern hickory smoked pork sausage. You can use andouille, or even kielbasa. I use 2 or 3 smoked ham hocks because this is the way stores usually sell them, but you can substitute ham or a hambone. Enjoy! Ingredients: [{"text": "1 1/2 lbs red kidney beans"}, {"text": "3 ham hocks"}, {"text": "2 lbs link sausage, cut into 1 inch pieces"}, {"text": "6 cups water"}, {"text": "1 teaspoon salt"}, {"text": "1 1/2 tablespoons hot sauce"}, {"text": "1 teaspoon Worcestershire sauce"}, {"text": "1 bay leaf"}, {"text": "1 pinch garlic powder"}, {"text": "1/2 cup onion, chopped"}, {"text": "2 tablespoons butter"}, {"text": "3 cups cooked rice"}] Instructions: Sort and soak beans overnight. In a large pot, add all ingredients except onions, butter, beans and rice, bring to a boil stirring occasionally, cover and simmer 1 hour. While pot is heating up, add onion and butter to a small saucepan and cook until tender, add to pot. Add beans, cover and simmer 2 1/2 -3 hours until beans are tender, adding water if necessary to keep beans covered. About 45 minutes to an hour before serving, remove ham hocks, let them cool, and remove meat and skin from them. Discard skin and put meat and bones back into pot. To serve, put a spoonful or two of rice in each bowl and ladle the red bean mixture over it.

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Recipe: Turkey and Stuffing Casserole Description: None Ingredients: [{"text": "Vegetable cooking spray"}, {"text": "1 can (10 3/4 ounces) Campbell's\u00ae Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)"}, {"text": "1 cup milk or water"}, {"text": "1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed"}, {"text": "2 cup cubed cooked turkey or chicken"}, {"text": "4 cup Pepperidge Farm\u00ae Herb Seasoned Stuffing"}, {"text": "1 cup shredded Swiss or Cheddar cheese (about 4 ounces)"}] Instructions: Heat the oven to 400 degrees F. Spray a 2-quart casserole with the cooking spray. Stir the soup and milk in a large bowl. Add the vegetables, turkey and stuffing and mix lightly. Spoon the turkey mixture into the casserole. Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese. Bake for 5 minutes or until the cheese is melted. Serving Suggestion: Serve with a salad of mixed greens, dried cranberries and walnuts with a Dijon mustard vinaigrette. For dessert serve sliced pears drizzled with chocolate sauce. Tip: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained for the cubed cooked turkey.

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Recipe: Hot Pumpkin Cobbler Description: Spoon hot cobbler onto serving dishes, and if you are feeling really frisky, top it with whipped cream or ice cream. To make ahead just cool the finished cobbler completely and refrigerate. At serving time cut into squares and reheat in the microwave. Ingredients: [{"text": "1 (30 ounce) can pumpkin puree (not pumpkin pie filling)"}, {"text": "1 (12 ounce) can evaporated milk"}, {"text": "3 large eggs"}, {"text": "1 cup sugar"}, {"text": "1/2 teaspoon salt"}, {"text": "1 tablespoon cinnamon"}, {"text": "1/4 teaspoon nutmeg"}, {"text": "1 (18 ounce) box yellow cake mix"}, {"text": "1/2 cup butter, melted (margarine is not recommended, use 1 to 1/2 stick melted butter)"}] Instructions: Position oven rack so cobbler will bake in center of oven. Preheat oven to 350°F. Grease 9x13-inch baking pan or coat with baking spray. Whisk together everything except cake mix and butter in a large bowl. Pour into prepared pan. Sprinkle dry cake mix evenly over the top and drizzle with butter. Bake 60-70 minutes or until center is slightly puffed, edges are firm and top is lightly browned. I know it seems like a lot of butter but use it all.

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Recipe: Easy Bruschetta Chicken Bake Description: This is simply wonderful. The recipe originally came from the back of the Stove Top box, but I've simplified it without sacrificing flavor. I warm up some nice crusty bread and throw together a quick green salad to round out dinner. Perfect for a weeknight meal or you can throw it together and pop it in the freezer. Next time you aren't going to be home, your family can still have a healthy and tasty meal! I hope you enjoy! Ingredients: [{"text": "1 (14 1/2 ounce) can diced tomatoes with basil and garlic, undrained"}, {"text": "1 (6 ounce) package chicken flavor stuffing mix"}, {"text": "1/2 cup water"}, {"text": "1 1/2 lbs boneless skinless chicken tenderloins"}, {"text": "1 cup mozzarella cheese"}] Instructions: Preheat oven to 400*. Spray 9x13 pan with non-stick cooking spray. Arrange tenderloins in pan and sprinkle with mozzarella. In seperate bowl, mix tomatoes, chicken stuffing, and water. Mix until stuffing is moistened. Spread evenly over chicken. Bake for 30 minutes, or until chicken is cooked through.

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Recipe: Chocolate Sandwich Cookies Description: A very good cookie - I'm sure everyone will enjoy them, and of course there is that element of chocolate!! Ingredients: [{"text": "1 1/2 cups packed brown sugar"}, {"text": "3/4 cup butter"}, {"text": "2 tablespoons water"}, {"text": "2 cups nestle toll house semisweet chocolate morsels"}, {"text": "2 large eggs"}, {"text": "3 cups all-purpose flour"}, {"text": "1 1/4 teaspoons baking soda"}, {"text": "1 teaspoon salt"}, {"text": "3 cups powdered sugar"}, {"text": "1/3 cup butter, softened"}, {"text": "1 teaspoon vanilla extract"}, {"text": "2 -4 tablespoons milk"}] Instructions: FOR THE COOKIES: Combine brown sugar, butter and water in large heavy-duty saucepan. Cook over medium heat, stirring occasionally , for 3-4 minutes, or until butter is melted. Add morsels; cook, stirring constantly, for 1-2 minutes until smooth. Remove from heat. Add eggs one at a time, beating well after each addition. Stir in flour, baking soda and salt. Drop by rounded teaspoon onto ungreased baking sheet. Bake for 6-8 minutes or until edges are set. Cool on baking sheets for 1 minute; remove to wire rack to cool completely. FOR THE FILLING: Beat powdered sugar, 1/3 cup butter and vanilla extract in large mixer bowl. Add milk until smooth and of desired spreading consistency. Spread about 2 teaspoons filling onto flat-side of 1 cookie; top with second coookie, flat side down. Squeeze together gently. Repeat with remaining cookies. FOR CHOCOLATE MINT SANDWICH COOKIES: Substitute 1/8 teaspoons peppermint or mint extract for vanilla extract in filling.

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Recipe: Cooking Light's Turkey and White Bean Chili Description: This does not taste like light cooking. It's so easy, full of flavor, and can be easily modified for spiciness or anything else! This is the only chili I make now... I've modified it a bit, and it's tasty! Ingredients: [{"text": "1 cup red onion, diced"}, {"text": "1 poblano pepper, seeded"}, {"text": "2 garlic cloves, minced"}, {"text": "2 celery ribs, diced"}, {"text": "1 tablespoon olive oil"}, {"text": "1 1/4 lbs ground turkey"}, {"text": "1 tablespoon chili powder"}, {"text": "2 tablespoons tomato paste"}, {"text": "2 teaspoons oregano"}, {"text": "1 teaspoon cumin"}, {"text": "salt and pepper"}, {"text": "2 (16 ounce) cans cannellini beans, rinsed and drained (white beans)"}, {"text": "1 (14 ounce) can diced tomatoes"}, {"text": "1 (14 ounce) can light chicken broth"}, {"text": "1/2 cup fresh cilantro, chopped"}, {"text": "1 lime (wedges for garnish)"}] Instructions: Cook first 5 ingredients in a large pot for 5 minutes. Add turkey, and brown until done. Stir in remaining ingredients (except for the cilantro) and bring to a boil. Reduce heat, and simmer uncovered for 10 minutes. Stir in fresh cilantro, cook one minute. Serve in bowls with cornbread and lime wedges!

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Recipe: Slow Cooker Molasses Barbecue Little Smokies Description: It's not a Party without the little smokies. This appetizer recipe for Slow Cooker Molasses Barbecue Little Smokies has a great sauce that you'll love. Ingredients: [{"text": "56 oz. Lit'l Smokies ((4 14-oz. pkgs.) - I use beef, turkey and pork variety.)"}, {"text": "18 oz. bottle barbecue sauce"}, {"text": "\u00bd cup beer ((use your favorite))"}, {"text": "\u00bc cup brown sugar"}, {"text": "\u00bc cup molasses"}, {"text": "\u215b tsp. red pepper flakes"}, {"text": "\u00bc tsp. black pepper"}] Instructions: Add every to the slow cooker. Stir. Cover and cook on HIGH for 2-3 hours or until hot and bubbly. Serve with toothpicks and enjoy. Set to warm for the party.

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Recipe: Italian Flag Tortellini Description: Make and share this Italian Flag Tortellini recipe from Food.com. Ingredients: [{"text": "1 (19 ounce) bag cheese tortellini, frozen"}, {"text": "3 plum tomatoes, seeded and diced"}, {"text": "8 ounces frozen chopped spinach (half of a 16-oz bag)"}, {"text": "1 1/2 cups ricotta cheese"}, {"text": "1 tablespoon olive oil"}, {"text": "1 teaspoon dried basil"}, {"text": "1 teaspoon dried thyme"}, {"text": "1 teaspoon garlic salt"}, {"text": "black pepper"}, {"text": "grated parmesan cheese"}] Instructions: Heat water to boiling. Add tortellini and spinach. Reduce heat to medium and simmer for about 3 minutes, or longer if directed on tortellini package. Drain. Mix in rest of ingredients over very low heat until warm. Serve with ground black pepper and grated parmesan to taste.

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Recipe: Lime Shortbread Cookies With White Chocolate and Almonds Description: Make and share this Lime Shortbread Cookies With White Chocolate and Almonds recipe from Food.com. Ingredients: [{"text": "2 cups all-purpose flour"}, {"text": "1/2 cup powdered sugar"}, {"text": "1/2 teaspoon salt"}, {"text": "1 cup unsalted butter, cut into 1/2-inch cubes"}, {"text": "3 tablespoons lime peel, finely grated, divided"}, {"text": "1 teaspoon vanilla extract"}, {"text": "3 1/2 ounces white chocolate (high quality)"}, {"text": "1/2 cup almonds, toasted and chopped"}] Instructions: Preheat oven to 325°F Butter 13x9x2 inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 inch squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total. Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack. Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.

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Recipe: Crock Pot Hamburger Stuffing Description: Oh how I remember waking up on Thanksgiving morning and the house smelled of turkey and hamburger stuffing. In those days Mom would stuff the turkey early in the morning and put it in the oven for hours till Uncle Frank, Aunt Irene and Greg came for dinner. Of course today most of us do not stuff our turkey's anymore. So I came up with this easy alternative not to mention it doesn't go in the oven any longer. I have shortened the prep time greatly by using the stuffing mix and adding the low sodium chicken broth. I hope you enjoy this recipe as much as my family does. Enjoy! Ingredients: [{"text": "2 1/2 pound(s) ground hamburger"}, {"text": "2 large onions diced"}, {"text": "2 stalk(s) celery diced"}, {"text": "1 bag(s) sage and herb stuffing mix"}, {"text": "5 - eggs, beaten"}, {"text": "1 can(s) low sodium chicken stock or a little more"}] Instructions: Brown Hamburger and onions. Drain. In large bowl mix hamburger, celery and onions with the sage and herb stuffing mix. Add chicken broth and beaten eggs and mix well so all is moist. Cook in crock pot till stuffing and hamburger have come together. About 4 hours. Enjoy.

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Recipe: I Can't Believe It's Zucchini!! Description: My mom always gives me a ton of zucchini in the Summer and this recipe is what I'm going to use to try to get rid of it all. Ingredients: [{"text": "4 1/2 cups zucchini, thinly sliced"}, {"text": "1/4 cup onion, chopped"}, {"text": "3/4 teaspoon garlic salt"}, {"text": "1/2 cup margarine"}, {"text": "8 ounces cream cheese"}, {"text": "1 (4 ounce) package Ritz crackers, crushed"}] Instructions: Spread zucchini in a 9x13 inch glass casserole dish. Sprinkle garlic salt over zucchini. Microwave onions and margarine on high for 2 minutes. Mix cream cheese with margarine/onion mixture until smooth. Spread over zucchini. Sprinkle cracker crumbs over top and bake at 350' for 20-25 minutes.

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Recipe: Chicken Lime Soup Description: Make and share this Chicken Lime Soup recipe from Food.com. Ingredients: [{"text": "1 (3 lb) chicken, cut up"}, {"text": "2 (3/4 lb) chicken, cut up"}, {"text": "2 quarts water"}, {"text": "1 bunch parsley, tied"}, {"text": "12 peppercorns"}, {"text": "1 celery"}, {"text": "1 large onion"}, {"text": "1 1/2 teaspoons salt"}, {"text": "1/2 teaspoon thyme or 1/2 teaspoon Mexican oregano"}, {"text": "2 teaspoons vegetable oil"}, {"text": "1 medium onion"}, {"text": "1 bell pepper"}, {"text": "2 cups chopped tomatoes, peeled and seeded first"}, {"text": "4 medium carrots"}, {"text": "2 limes"}, {"text": "3 teaspoons parsley or 3 teaspoons cilantro"}, {"text": "salt and pepper"}, {"text": "1 bag tortilla chips, baked"}, {"text": "8 lime slices"}] Instructions: In a large pot or dutch oven combine chicken pieces, water, parsley, pepercorns, celery, onion quarters, salt and thyme or oregano. Bring to a boil then reduce to a simmer and cook until chicken is tender-around 1 1/2 hours-skim fat. Remove from heat and remove chicken-cool and de-bone and skin. Strain and reserve broth (a few layers of wet cheesecloth would be fine). In the same pot heat the veg oil, add the onions and peppers and saute for 5 minutes or until tender. Add the tomatoes and carrots and cook for 5 more minutes. Add the reserved broth, squeeze in the lime juice and then throw in the lime halves. Stir in the parsley, season with salt and pepper and simmer for 45 minutes. Add the chicken and heat until the soup bubbles. Taste and adjust seasonings. Remove lime halves. Set out bowls-up to 8 and add 6-8 tortilla chips to them, ladle soup and add a slice of lime to each. Offer more chips at the table.

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Recipe: Almond Cherry Fudge Description: I will be making this as a gift for Valentine's Day. I haven't tried it yet but it looks great. Adapted from Quick Cooking. Ingredients: [{"text": "2 cups semi-sweet chocolate chips"}, {"text": "1 (14 ounce) can sweetened condensed milk"}, {"text": "1/2 cup chopped almonds"}, {"text": "1/2 cup candied red cherries, chopped"}, {"text": "1 teaspoon almond extract"}] Instructions: Grease an 8-in. square pan. In a microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 1-1/2 minutes or until chips are melted. Stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set. Cut fudge into 1-in. squares. Store in the refrigerator.

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Recipe: Vegan Creme Brulee Description: I love creamy desserts, but as usual I'm looking for something without dairy in it. I was delighted to find this recipe. Here's the link from Vegan Visitor: http://veganvisitor.wordpress.com/2007/06/28/creme-brulee/ Ingredients: [{"text": "1 (12 ounce) package soft silken tofu"}, {"text": "1/2 cup fruit sugar"}, {"text": "1/3 cup soymilk"}, {"text": "2 tablespoons vanilla"}, {"text": "2 tablespoons arrowroot"}, {"text": "1 pinch salt"}, {"text": "3 tablespoons sugar (to sprinkle on the top of the brulee for browing)"}] Instructions: Preheat the oven to 325ºF (160ºC). Drain and slightly press the tofu while you prepare the remaining ingredients and tools. Prepare 6 ramekins and a shallow brownie baking pan, cutting a piece of parchment to evenly cover the pan. Boil a kettle full of water. In the bowl of a food processor, combine the tofu, sugar, vanilla, soy milk and salt. Once smooth, whisk in the arrowroot with the motor running. Pour prepared custard into the ramekins and distribute them into the baking pan. Carefully pour the boiling water from the kettle into the bottom of the pan so the water comes 2/3 of the way up the sides of the ramekins; taking care not to splash water into the custard. Cover the pan with the parchment paper and slowly transfer everything into the oven. Bake for about 45-50 minutes or until set. The centers may have a slight jiggle, but well set more as they cool. Remove the ramekins from the water and transfer to the refrigerator to cool completely, about an hour. To brûlée the custards, sprinkle enough sugar to evenly coat each top (about 1 tsp). Using a hand held blowtorch, pass the tip of the flame over the sugar until it begins to turn amber and caramelize. Once finished, the caramel should be thin, crisp and crackly. Bon Appetit!

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Recipe: Moroccan Lamb Chops With Cumin/Paprika Salt Description: Make and share this Moroccan Lamb Chops With Cumin/Paprika Salt recipe from Food.com. Ingredients: [{"text": "2 tablespoons ground cumin"}, {"text": "1 tablespoon kosher salt"}, {"text": "1 teaspoon paprika"}, {"text": "1 pinch cayenne"}, {"text": "48 ounces lamb chops"}, {"text": "2 tablespoons unsalted butter, melted"}] Instructions: Heat up the grill. In a small bowl, combine the cumin, salt, paprika and cayenne. Brush the chops on one side with some of the melted butter and sprinkle the buttered side with some of the spiced salt. Grill the spiced sized down until charred, about 4 minutes. Brush the chops with the remaining melted butter and sprinkle with the remaining spice salt. Flip the chops and grill for 4 to 5 more minutes longer(medium) depending on preferred doneness.

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Recipe: French Toast Custard Casserole for 1 Description: This recipe caught my eye as another great use for _aging_ bread and because it's scaled for 1 serving. A toaster oven would be perfect for baking this little casserole. Ingredients: [{"text": "cooking spray"}, {"text": "1/4 cup egg substitute (or use 1 egg)"}, {"text": "2 tablespoons nonfat milk"}, {"text": "2 slices day-old whole grain bread (denser breads are your best bet)"}, {"text": "1 tablespoon chopped pecans"}, {"text": "1/3 cup maple-flavored syrup"}, {"text": "1 1/2 teaspoons butter"}] Instructions: Preheat oven to 350°F. Lightly coat the interior of 1 oven-proof bowl with cooking spray.(try a soup bowl with a handle or any baking dish that is about 4" across and 2" deep). Trim bread slices to a shape and size that will fit the bowl. In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter. Place the soaked bread slices on top---they should not reach past the lip of the bowl. Place bowl on a baking sheet to prevent drips, and place in the preheated oven. Bake for 30 to 35 minutes, until top is lightly browned and center is firm. Remove from oven and allow to set for about 10 minutes. Invert bowl onto a plate, remove bowl and serve.

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Recipe: Lemon Bars Description: dust with confectioners sugar Ingredients: [{"text": "box(es) angel food cake mix"}, {"text": "can(s) lemon pie filling"}] Instructions: Mix two ingredients. Pour into greased 9 x 13 pan. Bake for 35 minutes at 350.

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Recipe: Apple-Cranberry Potato Chip Crisps Description: None Ingredients: [{"text": "3 cups potato chips"}, {"text": "2 tablespoons granulated sugar"}, {"text": "1/4 teaspoon ground cinnamon"}, {"text": "1/2 cup rolled oats"}, {"text": "1/2 cup all-purpose flour"}, {"text": "1/2 cup packed light brown sugar"}, {"text": "1/4 cup chopped smoked almonds"}, {"text": "Pinch of kosher salt"}, {"text": "6 tablespoons cold unsalted butter, cut into small pieces"}, {"text": "5 Golden Delicious apples (about 21/4 pounds), peeled and cut into 1/2-inch pieces"}, {"text": "1 1/2 cups cranberries, thawed if frozen"}, {"text": "1/4 cup granulated sugar"}, {"text": "1/4 cup packed light brown sugar"}, {"text": "2 tablespoons fresh lemon juice"}, {"text": "2 tablespoons all-purpose flour"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "Pinch of kosher salt"}] Instructions: Make the topping: Preheat the oven to 375 degrees F. Spread the potato chips on a baking sheet and bake until warm, about 5 minutes. Transfer to a large bowl and add the granulated sugar and cinnamon; toss to coat. Let cool, then crush the chips into small pieces with your hands. Combine the oats, flour, brown sugar, almonds and salt in a large bowl. Work in the butter with your fingers until clumpy. Work in the crushed potato chips until just combined; set aside. Make the filling: Toss the apples, cranberries, granulated sugar, brown sugar, lemon juice, flour, cinnamon and salt in a large bowl until well coated. Divide among eight 8-ounce ramekins and sprinkle with the topping. Transfer the ramekins to a baking sheet and bake until the topping is golden brown and the filling is slightly thicker and bubbling, 50 to 60 minutes. Transfer to a rack and let cool slightly. Serve warm or at room temperature.

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Recipe: Garlic-Rubbed Wagyu Roast with Creamed Leeks and Corn Description: The tender Wagyu teres major roast is rubbed with garlic, kosher salt, black pepper, and fresh thyme. The delicious roast is cooked, sliced, and served over creamed leeks and corn. This hearty and savory dish is perfect for holidays and family dinners! Try this recipe today! Ingredients: [{"text": "1 Double 8 Cattle Company Fullblood Wagyu Teres Major Roast"}, {"text": "3 tablespoons Olive Oil"}, {"text": "7 Large Garlic Cloves (finely minced)"}, {"text": "1 tablespoon Kosher Salt"}, {"text": "1 teaspoon Black Pepper"}, {"text": "1 tablespoon Fresh Thyme"}, {"text": "1/4 cup Butter"}, {"text": "3 Leeks (cut into 1/8-inch-thick coins and rinsed)"}, {"text": "4 EAR Corn (shucked and corn cut off cobs)"}, {"text": "3 Garlic Cloves (minced)"}, {"text": "2 tablespoons Fresh Thyme Leaves"}, {"text": "1 cup Heavy Cream"}, {"text": "2 teaspoons Kosher Salt"}, {"text": "2 tablespoons Lemon Juice"}] Instructions: None

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Recipe: Dilled Egg Salad Description: This is a delicious version of an egg salad sandwich with eggs, mustard, and dill with tomato slices and greens served on toasted bun. Ingredients: [{"text": "8 - hard boiled eggs"}, {"text": "1/3 cup(s) mayonnaise"}, {"text": "1/2 cup(s) chopped celery"}, {"text": "1 1/2 teaspoon(s) dry mustard"}, {"text": "1 1/2 teaspoon(s) dried dill weed"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/4 teaspoon(s) pepper"}, {"text": "8 - spinach or lettuce leaves"}, {"text": "- tomatoes, sliced"}, {"text": "- toasted buns"}] Instructions: Place all ingredients (except lettuce and tomatoes) into small bowl. Chop with pastry blender until well blended. Serve on toasted buns with lettuce (or spinach) leaves and tomato slices.

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Recipe: Marble Cookies Description: Two cookies in one! you can make other flavor combinations,strawberry and butter is especially tasty.use what you like. Ingredients: [{"text": "VANILLA DOUGH:"}, {"text": "- 1 box butter cake mix"}, {"text": "- 2 eggs"}, {"text": "- 1/4 c butter,melted"}, {"text": "- 1 t. vanilla"}, {"text": "- 1/2 c chopped pecans"}, {"text": "CHOCOLATE DOUGH:"}, {"text": "- 1 box chocolate cake mix"}, {"text": "- 2 eggs"}, {"text": "- 1/4 c butter,melted"}, {"text": "- 1 t. vanilla"}, {"text": "- 1/2 c chopped pecans"}] Instructions: Preheat oven to 375 degrees Vanilla Cookie: Mix half the butter cake mix,eggs,butter and vanilla.Mix well.Add remaining cake mix.Stir in nuts.Mix well. Chocolate Cookie: Mix half the chocolate cake mix,eggs,butter and vanilla.Mix well.Add remaining cake mix.Stir in nuts.Mix well. Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, then roll gently to form one ball. Place 20 balls on an ungreased baking sheet, spaced evenly apart. Bake for 10 minutes, or just until cookies begin to brown. Cool cookies on cookie sheets for 5 minutes. Transfer cookies to cooling racks and cool completely. Repeat with remaining chocolate and vanilla dough, forming about 6 dozen cookies total

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Recipe: Grilled Chicory and Asparagus Salad Description: Here's a no-fuss salad of chicory and asparagus, great for a day of backyard barbecuing. The homemade lemon cream adds brightness and unique flavor to this colorful, easy-to-make side. Ingredients: [{"text": "1/4 cup champagne or other white wine vinegar"}, {"text": "3/4 cup hazelnut oil (you may substitute olive oil)"}, {"text": "1 shallot, medium"}, {"text": "1 teaspoon thyme, fresh, chopped"}, {"text": "Salt and pepper, to taste"}, {"text": "1 1/2 teaspoon mustard, whole ground or Dijon"}, {"text": "1 egg yolk"}, {"text": "2 tablespoons cold water"}, {"text": "1 cup canola oil"}, {"text": "4 cloves roasted garlic"}, {"text": "2 lemons, juiced and zest"}, {"text": "Salt and pepper, to taste"}, {"text": "2 heads escarole, cleaned and trimmed of all green leaves, leaving only white hearts"}, {"text": "4 cups arugula"}, {"text": "2 heads Treviso radicchio, halved"}, {"text": "1 bunch asparagus, ends trimmed"}, {"text": "1 cup toasted crushed hazelnuts, skins removed"}, {"text": "Salt and pepper, to taste"}, {"text": "Agro mosto or aged balsamic vinegar"}, {"text": "1/4 cup hazelnut vinaigrette"}, {"text": "1/4 cup lemon cream"}, {"text": "Parmesan cheese, freshly grated, to taste"}, {"text": "Extra-virgin olive oil, as needed"}] Instructions: FOR THE HAZELNUT VINAIGRETTE: Peel and dice the shallot. Sprinkle thyme, salt, and pepper over the shallot and mince well. In a medium sized bowl, add the champagne vinegar and shallot mixture. Macerate for five minutes. While mixing with a whisk, slowly drizzle the hazelnut oil into the vinegar/shallot mixture. Add mustard and incorporate well. Taste for seasoning and balance. TO MAKE HOMEMADE ROASTED GARLIC: Place a whole head of garlic on a medium-sized piece of aluminum foil. Pour about one tablespoon of olive oil over the garlic. Add salt and pepper. Cover the seasoned garlic with the aluminum foil and place on the grill or in the oven at 400 degrees Fahrenheit for 30-40 minutes, or until soft. FOR THE LEMON CREAM: In a food processor or blender, add the egg yolk. Mix until the yolk turns a lighter yellow color and becomes frothy. While the food processor is running, remove skin from roasted garlic and add cloves to food processor, saving the oil in the aluminum foil. Slowly add this oil to the food processor and season the mixture with salt and pepper. Slowly drizzle in the canola oil until well incorporated. The mixture should be homogeneous but not thick. Remove mixture from food processor and add to a mixing bowl. Add the zest of two lemons, water, and juice of one lemon, salt and pepper to the mixture. Loosen the mixture with more lemon juice and water if necessary. It should be like a loose mayo with good lemon and roasted garlic flavor. Lay the escarole, radicchio, and asparagus out on a large, flat platter. Coat vegetables with olive oil and agro mosto. Season with salt and pepper. Note: The veggies can hold this way in the fridge for 1-2 hours before grilling. Light the charcoal using a chimney starter. Place real wood charcoal into the chimney. Place several sheets of loosely crumpled newspaper under the bottom of the chimney. Ensure the charcoal is red hot, should take approximately 20-25 minutes. Lay asparagus directly over the hottest portion of the grill, across the grill grates. Drizzle a little olive oil over the asparagus to lubricate. Grill 1-2 minutes, turning occasionally so all sides are charred. Move to indirect heat on the grill until they are soft with a slight crunch. When you squeeze them, they should forgive. Remove from grill and re-add to platter. Add radicchio, halved side down, to direct heat on the grill. Grill for 2-3 minutes, turning occasionally, until all sides are slightly charred. Remove from grill and re-add to platter. Add escarole to direct heat. Grill for 1-2 minutes, turning occasionally, until slightly charred. Remove from grill and re-add to platter. Immediately after grilling, squeeze the juice of half a lemon over the vegetables and set aside to cool. TO FINISH/ASSEMBLE: Once the vegetables are cool, plate the asparagus in a serving bowl. Remove white cores from the radicchio and escarole and add to a large mixing bowl. Add arugula and season with salt and pepper. Add 3-4 tablespoons of the hazelnut vinaigrette, toss to incorporate, and taste. Add more vinaigrette if desired. Plate the salad over the asparagus. Drizzle lemon cream lightly over the top. Top with hazelnuts, freshly grated parmesan and serve.

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Recipe: Wilted Spinach and Chickpeas Description: Make and share this Wilted Spinach and Chickpeas recipe from Food.com. Ingredients: [{"text": "1 1/2 cups cooked chickpeas"}, {"text": "1 -2 tablespoon olive oil"}, {"text": "2 teaspoons paprika"}, {"text": "1 teaspoon cumin seed"}, {"text": "1/4 teaspoon coriander powder"}, {"text": "2 tablespoons sliced red onions"}, {"text": "1 ripe mango, peeled and cut into large chunks"}, {"text": "1 tablespoon lemon juice"}, {"text": "1 teaspoon sea salt"}, {"text": "fresh spinach"}] Instructions: Clean and rinse 1 can of organic chick peas. Drain them. Heat a large saute pan over medium-high heat with 1 tablespoon coconut oil. When the oil is melted, add and gently cook the onions for 2-3 minutes.Toss in the mango and cook just until warmed through. Add in the chickpeas, spinach and lemon juice. Gently toss to combine and then cover the pan, allowing the spinach to steam until tender and wilted. Sprinkle (to taste) with a pinch of sea salt and serve immediately.

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Recipe: Pumpkin Peanut Butter Soup Description: Not sure where I got this one from. Everyone I served it to thought I was nuts--till they tasted it. Ingredients: [{"text": "2 cups pumpkin puree"}, {"text": "2 tablespoons margarine"}, {"text": "1 small onion, finely chopped"}, {"text": "2 cups chicken broth"}, {"text": "1/8 cup creamy peanut butter"}, {"text": "1/4 cup low-fat milk"}, {"text": "salt and pepper"}] Instructions: In a large sauce pan melt margarine. Add onion and sauté until golden. Add pumpkin puree and chicken broth. Heat to boiling. Add peanut butter and milk. Stir till peanut butter is melted and smooth. Cover and simmer over low heat for 2 minutes. Season to taste. 4-6 servings.

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Recipe: Whipped Shortbread Description: Make and share this Whipped Shortbread recipe from Food.com. Ingredients: [{"text": "1 lb butter"}, {"text": "1 cup powdered sugar"}, {"text": "1 teaspoon vanilla"}, {"text": "1/2 cup cornstarch"}, {"text": "3 cups flour"}] Instructions: Preheat oven to 350 degrees. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet. Decorate with candied cherries or dragees if desired. Bake 12-15 minutes. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature.

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Recipe: Fiesta Corn Description: I started making this for our large family get=togethers, and now they expect it, cause they love it sooo much. Ingredients: [{"text": "2 large bags of frozen corn"}, {"text": "2 Lg can(s) chopped green chilies"}, {"text": "2 box(es) cream cheese"}, {"text": "1 3/4 stick(s) butter"}, {"text": "1 cup(s) milk"}, {"text": "- salt and pepper to taste"}] Instructions: Mix all ingrediants, in a Lg crockpot,an cook on low for 3 hours, stirring every 30 mins.

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Recipe: Homemade Grand Marnier Description: I use this lovely orange flavored liqueur in loads of recipes. Probably the most popular is the "Margarita". Ingredients: [{"text": "2/3 cup(s) orange zest"}, {"text": "1 cup(s) sugar"}, {"text": "4 cup(s) cognac or brandy"}, {"text": "1 teaspoon(s) glycerin, for texture"}] Instructions: Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest. Place in a container with a tight seal, preferably glass. Add cognac and glycerin; stir and seal. Allow to age in a cool, dark place 2 to 3 months. Shake monthly. After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving. Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.

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Recipe: Green Bean Almondine Description: This is a wonderful compliment to a traditional Thanksgiving Dinner. However, they're good any time! Ingredients: [{"text": "2 - heads of garlic"}, {"text": "2 + tablespoon(s) olive oil"}, {"text": "1 pound(s) fresh green beans"}, {"text": "1 teaspoon(s) butter"}, {"text": "1/3 cup(s) sliced almonds"}, {"text": "1 pinch(es) cayenne"}, {"text": "2 ounce(s) crumbled blue cheese"}, {"text": "- salt and pepper"}] Instructions: Cut top off garlic cloves exposing cloves. Pour olive oil over top and wrap in tin foil. Bake at 375 degrees for 1 hour. Boil green beans 4-6 minutes until they turn bright green. Drain and transfer to large bowl of ice water to cool. Drain and set aside. Melt butter in large skillet. Add almonds. Cook and stir until lightly browned, 3-4 minutes. Toss green beans in the a large baking dish with lid. Add garlic from the roasted cloves by squeezing the tin foil over the green beans. Excess olive oil and mashed garlic should easily transfer. Add additional tablespoon of olive oil and almonds. Mix to combine. Season with cayenne, salt, and pepper. Top with blue cheese. Bake 15 minutes at 400 degrees.

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Recipe: Juicy No Peek Chicken Description: made with 1 box Long Grain Wild Rice, original recipe Uncle Ben’s in the ingredients and cook. Wouldn't let me add it in the ingredient list. Ingredients: [{"text": "1 (14 1/2 ounce) can cream of mushroom soup"}, {"text": "1 (14 1/2 ounce) can cream of celery soup"}, {"text": "1 (14 1/2 ounce) can water"}] Instructions: (You can add another can of water for moister rice.). Chicken breasts or tenders. In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and. one can of water. I always add the extra can of water because I like moist rice. Arrange the raw chicken on top of the rice mixture…. Cover and seal with foil……. Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”.

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Recipe: Warm Spiced Apple Tart Description: None Ingredients: [{"text": "1 package frozen puff pastry"}, {"text": "3 tbsp. unsalted butter"}, {"text": "all-purpose flour"}, {"text": "3 Golden Delicious apples"}, {"text": "c. sugar"}, {"text": "1/4 tsp. ground cinnamon"}, {"text": "1/2 tsp. ground coriander"}, {"text": "1 large egg"}, {"text": "1/2 pt. whipping cream"}] Instructions: Thaw one sheet of puff pastry overnight in the refrigerator or just leave it out at room temperature for at least 30 minutes. It might take longer, depending on how warm it is in your kitchen. If you have any doubts, thaw it ahead of time and put it back in the refrigerator until you're ready to roll it; from the refrigerator, you'll need 10 to 15 minutes at room temperature. Preheat the oven to 475°F and butter a baking sheet. On a lightly floured work surface, roll out the pastry sheet to a bit more than a 12-inch square. Using a plate as a guide, cut a 12-inch round. (If you have a 12-inch plate, cool. If not, use a smaller plate and cut around it with a margin of however much you need to make up the difference.) Gently pick up the pastry round with both hands and put it on the buttered baking sheet. Put this in the refrigerator while you work on the apples. Peel the apples. Cut them in half through the stem ends and use the melon baler or spoon to scoop out the cores. Then put the apple halves flat side down on a cutting board and trim both ends straight across. Cut the apple halves crosswise into very thin slices. Take the baking sheet out of the refrigerator. Arrange the apples on the pastry round in concentric circles so that the rounded sides of the slices face out, and the apple slices overlap by about 1/2 inch. Leave a 1/2-inch border at the edge of the tart and arrange the apples so that the entire pastry round (with the exception of the border) is covered by the apples. In a small bowl, stir together the sugar, cinnamon, and coriander. Sprinkle over the apples only; any sugar on the pastry border will burn. Cut the 3 tablespoons of butter into about 20 thin slices and lay them over the apples, too. Whisk the egg in a small bowl for a glaze. Then use a pastry brush to paint the pastry border with the glaze. Stick the tart in the oven and bake until the apples are tender and the border is browned, 13 to 15 minutes. Meanwhile, whip the cream in a bowl with an electric mixer, or whisk, until soft peaks form when you lift the beater or whisk. The cream should not be too stiff. When the tart is cooked, cut it immediately into quarters. Use a spatula to put one quarter on each of 4 plates and serve with the whipped cream.

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Recipe: Amish Dinner Rolls Description: I stumbled upon this recipe while trying to impress my baker husband with mouth watering impressive light fluffy dinner rolls - it it SO easy and they are amazingly delish Ingredients: [{"text": "2 eggs"}, {"text": "1/3 cup sugar"}, {"text": "1 1/2 teaspoons salt"}, {"text": "6 tablespoons butter or 6 tablespoons margarine"}, {"text": "1 cup unseasoned mashed potatoes, lightly packed*"}, {"text": "2 1/2 teaspoons instant yeast"}, {"text": "3/4 cup water (potato water, if possible)"}, {"text": "4 1/4 cups unbleached all-purpose flour"}] Instructions: Method:In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it's smooth and shiny. Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it's doubled in bulk, about 90 minutes. To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This isn't as challenging as it sounds: first, divide the dough into three equal pieces (about 375g, 14 ounces, each). Pinch off one piece, about the size of a racquetball or handball (75g, 2 3/4 ounces), off each of the three pieces, setting the pinched-off pieces aside; then simply divide what's left of the three pieces into four pieces each. Presto! Fifteen balls of dough. Gently roll the dough balls under your cupped fingers till they're nice and round. Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. Cover the pan(s) with a proof cover or lightly greased plastic wrap, and allow the rolls to rise for about 2 hours, till they're quite puffy; the rolls in the 9 x 13-inch pan should be touching (or almost touching) one another. Baking: Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, till they're golden brown. Remove them from the oven, carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired. Serve warm or at room temperature. Yield: 15 or 16 rolls.

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Recipe: Egg Strata Description: Make and share this Egg Strata recipe from Food.com. Ingredients: [{"text": "4 slices bread"}, {"text": "1/2 cup swiss cheese, grated"}, {"text": "1/2 cup cheddar cheese, grated"}, {"text": "1/8 teaspoon pepper"}, {"text": "2 eggs"}, {"text": "1 cup milk"}, {"text": "1 tablespoon prepared mustard"}, {"text": "2 slices ham or 1/2 browned roll of pork sausage"}] Instructions: Place bread in a greased 8" square baking dish. Overlap the slices if necessary. Sprinkle cheeses and pepper over top. Place eggs, milk and mustard in blender. Cover and blend for 10 seconds. Pour mixture over bread and cover with ham or sausage. Can also top with more cheese. Bake at 350 for 40 minutes.

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Recipe: Salmon Patties Description: Loved making these for Fred Greene and his cousin Jesse Ray (Tudd) when they lived with us. SPC Fred Greene was murdered at Fort Hood on November 5, 2009 (my 50th birthday.) I loved him like a son and he was a brother to Ed. Part of my heart died that day with him. Ingredients: [{"text": "1 can(s) pink salmon, with bones, skin and juices"}, {"text": "1 - sleeve of ritz crackers, i use vegetable flavor. crush carefully in the sleeve with your hands starting at the ends"}, {"text": "1 large egg, beaten"}, {"text": "1 tablespoon(s) parsley flakes"}] Instructions: preheat oven to 400 degrees. pour the salmon with bones, skin and juices into a medium bowl. add in the crushed cracker, the egg and the parsley flakes. stir breaking up the fish but don't turn it to mush. you want to see some small pieces of fish. set this in the fridge for at least 30 minutes so the cracker can absorb liquids. form onto patties. I use an ice cream scoop to measure then flatten to about 1/2". These can also be made bun size for sandwiches or smaller for sliders. place on a baking sheet, no need to grease or spray. Bake at 400 degrees for about 15 minutes then turn with a spatula. bake another 10 to 15 minutes till the outside is crispy. the inside will be soft but cooked. I like to serve mine with my stove-top mac and cheese and my island sweet potatoes. oh well looks like I need to post those as well. look for them soon ;)

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Recipe: Gluten-Free Kalamata Olive and Rosemary Bread Description: This is a delicious gluten-free olive oil loaf with a more rustic style and a soft, pliable texture. The rosemary and olives lend a wonderful flavor. It doesn't need to be toasted in order to be soft and delicious (unlike most GF breads). Try a slice with butter on it, or as an accompaniment to Southern European and Mediterranean dishes, or try it with any soup or stew. As for me, I ate the entire loaf (not at once, of course) with hummus on top because I loved how the flavors went together. It would also make a killer grilled cheese sandwich with sharp cheddar. Ingredients: [{"text": "1/2 cup amaranth flour"}, {"text": "1/4 cup garbanzo flour"}, {"text": "1/4 cup rice flour, plus"}, {"text": "2 tablespoons rice flour"}, {"text": "5 tablespoons teff flour"}, {"text": "1/4 cup tapioca starch"}, {"text": "1/4 cup arrowroot"}, {"text": "2 tablespoons flax seed meal (ground flax seeds)"}, {"text": "3 teaspoons xanthan gum"}, {"text": "1 1/2 tablespoons fresh rosemary, finely minced"}, {"text": "1/2 cup pitted kalamata olive, chopped roughly"}, {"text": "2 teaspoons active dry yeast"}, {"text": "1 teaspoon salt"}, {"text": "2 whole eggs"}, {"text": "2 eggs, whites separated from yolks"}, {"text": "3/4 cup water, room temperature"}, {"text": "5 tablespoons extra virgin olive oil"}, {"text": "1 1/2 tablespoons honey"}, {"text": "2 teaspoons apple cider vinegar"}, {"text": "coarse sea salt, crystals for crust"}] Instructions: Preheat the oven to 200°F. Sift the flours, yeast and all other dry ingredients (except coarse sea salt) into a medium bowl. Stir in flax meal and rosemary, and combine. Combine wet ingredients, including the two whole eggs and the two separated egg whites in a large bowl, using a hand-mixer on low or medium speed. [The two separated egg yolks should be set aside in a small bowl for later use as a glaze]. When fully combined, add kalamata olives. Slowly add dry ingredient mixture and mix with a wooden spoon until fully blended, with no lumps. Scrape the sides regularly. Grease a 9x5" bread pan, and pour the dough into the pan. Use a spatula or knife to evenly shape the top of the loaf. Cut two diagonal slashes in the top of the loaf. Beat the two separated egg yolks that have been set aside and brush the top of the loaf very lightly with them. Optional: Sprinkle coarse sea salt crystals very sparsely to embellish the loaf. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan. Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot. This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

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Recipe: Apple Crisp Description: This is a great way to use those Fall apples from apple picking trips! Serve it with vanilla ice cream-yum! Ingredients: [{"text": "8-10 - apples such as macintosh or macoun, peeled, seeded, and quartered"}, {"text": "1 - stick of butter, softened"}, {"text": "1 cup(s) all-purpose flour"}, {"text": "1/2 cup(s) white sugar"}, {"text": "1/2 cup(s) brown sugar, firmly packed"}, {"text": "1/2 cup(s) oats, uncooked"}, {"text": "1 teaspoon(s) cinnamon, ground"}, {"text": "1/2 teaspoon(s) nutmeg"}] Instructions: Preheat the oven to 350 degrees. grease or spray a brownie pan size pan. Place the apples in the pan. Sprinkle the crumb mixture topping evenly over the apples. Bake for about 1 hour or until nicely browned and bubbly on the sides.

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Recipe: Virginia's Easy Lasagne Description: I love this recipe! You don't have to cook the lasagne noodles, separately, and it always turns out great! I got the recipe from a box of Skinner lasagne noodles, years ago, and I've been making it, this way, ever since! Ingredients: [{"text": "1 lb ground beef"}, {"text": "1 (32 ounce) jar thick spaghetti sauce"}, {"text": "1 1/2 cups water"}, {"text": "15 ounces ricotta cheese"}, {"text": "12 ounces shredded mozzarella cheese"}, {"text": "1/2 cup grated parmesan cheese"}, {"text": "2 eggs"}, {"text": "1/4 cup chopped parsley"}, {"text": "1 teaspoon salt"}, {"text": "1/4 teaspoon pepper"}, {"text": "8 ounces uncooked lasagna noodles"}] Instructions: Preheat oven to 350 degrees. Brown beef in 3 quart saucepan; drain, and add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagne, for filling. Pour about 1 cup sauce in bottom of 9X13 pan. Layer 3 uncooked lasagne noodles on top of sauce; top with about 1 1/2 cups sauce, and 1/2 of cheese filling. Repeat layers of noodles, sauce, and filling. Top with a layer of noodles and remaining sauce. Cover with foil and bake for 55-60 minutes. Remove foil; bake another 10 minutes. Allow to stand for 10 minutes, to make cutting easier.

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Recipe: Baked Macaroni and Cheese Description: Make and share this Baked Macaroni and Cheese recipe from Food.com. Ingredients: [{"text": "2 1/2 cups milk"}, {"text": "7 ounces macaroni"}, {"text": "2 tablespoons margarine"}, {"text": "1 teaspoon salt"}, {"text": "2 tablespoons flour"}, {"text": "8 ounces sharp cheddar cheese"}] Instructions: Melt margarine in sauce pan. stir in flour and salt. cook 1 minute. stir in milk. heat on medium heat stirring constantly until mixture starts to thicken - coats spoon. remove from heat. add 1 1/2 cup cheese stir in until melted. stir in cooked macaroni. fold into sprayed 9 x 13 baking pan. top with remaining cheese. back at 375 for 20-25 min until bubbly.

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Recipe: Tlacoyos De Frijol Y Requeson (Bean And Cheese Tlacoyos) Description: Tlacoyos are small, flat patties about the size of your hand, made from corn masa that's been stuffed with mashed beans, requeson (a salty, spreadable cheese similar to ricotta) or fava beans, and cooked crisp on a comal. Once you leave Mexico City, tlacoyos take on other shapes and names. In some areas of Puebla, for instance, they're called tlayoyos. For a long time, my tlacoyo dream was to find a mayora-an older, respected Mexican cook-who could teach me how to make them. In 2013, I finally was able to learn with Senora Rosa Pena Sotres, who graciously invited me into her home and spent a full Sunday teaching me patiently how to stuff and fold. "Ya aprendio!" (You've learned!), she declared, as I placed a small, misshapen tlacoyito on her charcoal-fired comal. Patting them out by hand isn't easy if you're a beginner, but you'll get it down with practice. Its fun to gather a group of friends and make them con calma (Spanish for "without hurry"), particularly if someone brings the ready-made masa. Don't skimp on the garnishes. If you can't find cactus, which Latino supermarkets generally stock, try shredded raw cabbage or carrots. Ingredients: [{"text": "1 teaspoon lard"}, {"text": "1/4 small onion, the rest chopped for garnish"}, {"text": "1 medium garlic clove, peeled"}, {"text": "16 ounces cooked beans (any kind will do), with at least 1/2 cup broth reserved, or 1 (15.5-ounce) can beans, liquid drained and reserved salt"}, {"text": "1 pound fresh tortilla masa, or 1 1/2 cups masa harina"}, {"text": "1 to 1 1/2 cups warm water"}, {"text": "1 cup ricotta or homemade requeson"}, {"text": "1 (15-ounce) jar pickled cactus strips, or 4 large cactus paddles, diced and blanched in boiling salted water for 3 to 5 minutes, until just tender"}, {"text": "Chopped fresh cilantro"}, {"text": "Crumbled queso fresco"}, {"text": "Salsa of choice"}] Instructions: 1 Heat the lard in a skillet over medium heat. When hot, add the onion wedge and garlic. Fry, turning occasionally, until blistered and deep golden brown.  2 Add the beans and mash roughly, using the bottom of a heatproof cup. You don't want them too pasty and smooth. In Spanish, they call the desired texture martajada. Add a little bean broth if they look too dry. Cook until the flavors combine, adding more broth as needed, about 5 minutes. Season with salt. Transfer to a bowl nearby.  3 If you're using masa harina, place in a deep bowl and pour 1 cup of the warm water on top. Knead together for about 5 minutes to form a thick, pliable dough. To check whether the dough is sufficiently moist, break off a small ball and flatten it. If the edges crack, you need more water-up to 1/2 cup. (The masa should be moister than the average tortilla masa, as it will cook longer than a tortilla and shouldn't dry out.) If using fresh tortilla masa, sprinkle with a few drops of water and knead firmly, adding the water a teaspoon at a time until the masa is very soft and creamy, about 5 minutes. (For fresh masa you will only need perhaps 1/4 cup water total.) Grab a piece of masa and cover the rest with a damp dish cloth to keep it hydrated.  4 Roll the masa into a ball just larger than a golf ball, and using your palm, flatten into a disk about 1/4 inch thick. (You can also place the ball on a tortilla press, but be careful not to press it too thin.) Fresh masa will be much easier to work with than masa harina, but if you're using the latter, keep working and patting, pressing firmly on the masa ball to form a circular shape.  5 Holding the disk in your palm, add 1 to 2 tablespoons beans or requeson to the center, spreading the filling into a longish rectangle, without hitting the top or bottom edges. The filling amount really depends on how big your disk is-if the filling spills out when you try to close the tlacoyo, you have too much.  6 Fold both sides of the tlacoyo toward the center to enclose the filling. Press the seams together, pinching them closed with your thumbs. Pinch the seams closed with your thumbs. Set aside on a baking sheet and repeat with the remaining masa and filling.  7 Warm a comal or nonstick skillet on medium heat. Place the tlacoyo in the pan, without oil, and let cook. Once the sides start to dry slightly, turn it over. If you don't start to see golden brown freckles, turn up the heat; if you see burned spots, lower the heat. Keep turning at intervals until both sides are freckled and crisp, and the edges have puffed a bit, 10 to 12 minutes in all.  8 Garnish with cactus, cilantro, cheese, salsa and onion. Serve warm.

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Recipe: Butternut Squash Soup With Ginger and Maple Syrup Description: A tangy soup with the zest of fresh ginger and the sweetness of pure maple syrup combined to make a thick puree that is enough to please any palate for lunch or dinner. Ingredients: [{"text": "1 lb butternut squash, cut into 1 inch cubes"}, {"text": "2 cups chicken broth"}, {"text": "1 tablespoon freshly minced ginger"}, {"text": "1/2 cup pure maple syrup"}] Instructions: Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool. Puree steamed squash in a blender or food processor until smooth and free of lumps. Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth. Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together. Pour into serving bowls and have with your favorite snack crackers or a sandwich.

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Recipe: Miniature Grapefruit Souffles with Ginger Description: Airy and elegant, these individual desserts surprise with the tang of red grapefruit and fresh ginger. Ingredients: [{"text": "unsalted butter"}, {"text": "1 3/4 c. fresh grapefruit juice"}, {"text": "1 tbsp. finely grated fresh ginger"}, {"text": "1/2 c. granulated sugar"}, {"text": "1 tsp. finely grated red-grapefruit zest"}, {"text": "5 large egg yolks"}, {"text": "2 tbsp. cornstarch"}, {"text": "2 tbsp. all-purpose flour"}, {"text": "1/4 c. Greek yogurt"}, {"text": "2 tbsp. Greek yogurt"}, {"text": "9 large egg whites"}, {"text": "1 pinch Coarse salt"}, {"text": "1 pinch cream of tartar"}, {"text": "confectioners' sugar"}] Instructions: Preheat oven to 350 degrees F. Butter six 6-ounce ramekins. Dust with granulated sugar, and refrigerate, uncovered. Bring juice to a boil in a saucepan. Reduce heat, and simmer until reduced to 1 cup, about 12 minutes. Remove from heat, and stir in ginger. Combine 1/4 cup plus 2 tablespoons granulated sugar and zest. Whisk in yolks, cornstarch, and flour, and then the juice mixture. Return to pan. Set over medium-high heat. Cook, whisking constantly, until thickened, 2 to 3 minutes. Let mixture cool, stirring occasionally, to room temperature. Stir in yogurt. With a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add salt and cream of tartar, and beat until soft peaks form. With machine running, gradually add remaining 2 tablespoons sugar, and beat until stiff, glossy peaks form. Gently fold in grapefruit mixture in 3 additions. Divide mixture among prepared ramekins, and place them on a rimmed baking sheet. Bake until golden and puffed, 20 to 25 minutes. Dust with confectioners' sugar. Serve immediately. <br /><br /><p><b>Looking for more dessert ideas? Check out our homemade</b> <a href="/recipes/cooking-recipes/best-chocolate-chip-cookies"><b>chocolate chip cookie recipes</b></a>, <a href="/recipes/cooking-recipes/apple-pie-recipes"><b>apple pie recipes</b></a>, and <a href="/recipes/cooking-recipes/chocolate-cakes"><b>chocolate cake recipes</b></a>.</p>

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Recipe: Chicken Cheese Rolls Description: This entree is an elegant dinner for two or other special occasion. The cheese filling is tasty and combines well with the sweet and spicy flavors from the chutney. It's an uncomplicated recipe that is impressive. Ingredients: [{"text": "2 boneless skinless chicken breast halves (6 ounces each)"}, {"text": "1/4 cup shredded cheddar cheese"}, {"text": "2 tablespoons cream cheese, softened"}, {"text": "1 tablespoon butter, melted"}, {"text": "2 teaspoons chutney"}] Instructions: Line a small baking pan with foil and grease the foil. Flatten chicken to 1/4-in. thickness. Combine the cheddar cheese and cream cheese; spread over chicken. Roll up and secure with toothpicks. Place in prepared pan. Combine butter and chutney; spoon over chicken. Bake, uncovered, at 350&deg; for 25-30 minutes or until juices run clear. Discard toothpicks.

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Recipe: Asian Grilled Salmon Description: From Ina Garten, a simple, flavorful way to make salmon. I have also broiled this instead of grilling. Perfect for a dinner party! Serve it warm or cold. Ingredients: [{"text": "3 lbs fresh salmon fillets"}, {"text": "2 tablespoons Dijon mustard"}, {"text": "3 tablespoons soy sauce"}, {"text": "6 tablespoons olive oil"}, {"text": "1/2 teaspoon minced garlic"}] Instructions: Heat grill and brush rack with olive oil to prevent fish from sticking. Whisk together the mustard, soy sauce, olive oil and garlic. Drizzle about half of the marinade onto the salmon and allow it to sit about 10 minutes. Place salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill salmon approximately 4-5 minutes on each side (or longer as you prefer). Transfer the fish to a plate, skin-side down, and spoon the remaining marinade on top. Allow fish to rest about 10 minutes. Remove the skin and serve.

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Recipe: Dark or White Truffles Description: None Ingredients: [{"text": "6 oz. semisweet premium chocolate"}, {"text": "1/4 c. heavy cream"}, {"text": "1/4 c. unsalted butter"}, {"text": "1/2 tsp. instant espresso powder"}, {"text": "Assorted coatings, such as Dutch process cocoa powder, finely chopped pistachio nuts, or crushed amaretti cookies"}] Instructions: In 2-quart heavy, deep saucepan, over medium heat, stir chocolate, cream, butter, and espresso powder until chocolate is almost melted; remove from heat. Stir until chocolate is completely melted, and mixture is smooth. Pour mixture into shallow glass baking dish; refrigerate until mixture is firm, about 40 minutes. Spread 2 to 3 tablespoons coating mixture of choice in shallow dish. Divide chocolate mixture into 12 equal portions; roll into balls between lightly buttered hands. Roll balls into coating; if desired, place balls, as they are formed, into 1-inch foil candy cups. Chill at least 30 minutes before serving. Store in airtight container in refrigerator up to 2 weeks.

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Recipe: Pumpkin Chili Description: Make and share this Pumpkin Chili recipe from Food.com. Ingredients: [{"text": "1 tablespoon olive oil"}, {"text": "1 medium onion, chopped"}, {"text": "1 garlic clove, chopped"}, {"text": "1 tablespoon ground cumin"}, {"text": "1/2 tablespoon chili powder"}, {"text": "1 teaspoon sugar"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "1/2 teaspoon unsweetened cocoa powder"}, {"text": "15 ounces cannellini beans, drained and rinsed"}, {"text": "15 ounces black beans, drained and rinsed"}, {"text": "32 ounces diced tomatoes"}, {"text": "16 ounces pumpkin"}, {"text": "4 ounces green chilies, chopped"}, {"text": "24 ounces beer"}] Instructions: Sweat onions in the oil on medium-low heat until they become transparent (approximately 10 minutes). Add garlic and dry spices. Saute for 2 minutes. Add remaining ingredients and mix throughly. Bring to boil, reduce head and simmer for 1 hour.

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Recipe: Paula Deen's Iced Christmas Sugar Cookies Description: From Nov/Dec 2012 Cooking with Paula Deen magazine. The magazine noted the icing will dry hard. They used colored sparking sugars, colored pearlized sugars, colored sanding sugars, colored pearlized jimmies, candy cane sprinkles, colored sugar crystals, pearlized sugar pearls, edible confetti snowflakes, glitter crystals, nonpareils and dragees to decorate the cookes. It was also noted they used no taste paste food coloring by Wilton and edible silver spray on the cookies. Ingredients: [{"text": "1 cup butter, softened"}, {"text": "1 cup sugar"}, {"text": "1/4 cup brown sugar, firmly packed"}, {"text": "1 tablespoon vanilla"}, {"text": "2 eggs"}, {"text": "3 1/4 cups flour"}, {"text": "1 teaspoon baking powder"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "1/4 cup cold water"}, {"text": "3 tablespoons meringue powder"}, {"text": "2 cups confectioners' sugar"}, {"text": "paste food coloring, assorted colors"}] Instructions: To make the cookies - in a large bowl, beat butter and next 3 ingredients at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each additon. In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until combined. Cover dough with plastic and chill for at least 1 hour or up to 3 days. Preheat oven to 350 degrees. Line baking sheets with parchment paper. On lightly flour surface roll dough to 1/4&quot; thickness. Cut dough with desired cutters. Reroll dough scraps and cut out cookies until all dough has been used. Bake for 10-12 minutes or until edges are golden brown. Let cool on pans for 2 miutes and then remove to wire racks to cool completely. To make Royal Icing - In a small bowl, whisk water and meringue powder until foamy. Gradually add confectioners sugar, whisking until smooth. Divide into small bowls and tint with food coloring pastes, stirring to achieve desired colors. Decorate cookes as desired with Royal Icing, dragees and sugar sprinkles. Store in airtight containers for up to 1 week.

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Recipe: Broccoli in a Sour Cream Tomato Dressing Description: Make and share this Broccoli in a Sour Cream Tomato Dressing recipe from Food.com. Ingredients: [{"text": "2 lbs fresh broccoli or 2 (10 ounce) packages frozen broccoli"}, {"text": "1 cup sour cream"}, {"text": "2 tablespoons tomato paste"}, {"text": "1/4 teaspoon dried basil"}, {"text": "2 teaspoons capers"}] Instructions: Trim broccoli and steam until tender, or cook frozen broccoli according to package instructions. Drain and cool. Combine sour cream through capers, toss with broccoli and chill.

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Recipe: Garlic Lover's Beef Stew Description: Wine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. &mdash;Alissa Brown, Fort Washington, Pennsylvania Ingredients: [{"text": "1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces"}, {"text": "1-1/4 teaspoons salt"}, {"text": "3/4 teaspoon coarsely ground pepper"}, {"text": "1/2 cup all-purpose flour"}, {"text": "2 tablespoons olive oil"}, {"text": "12 garlic cloves, minced"}, {"text": "1 cup dry red wine or reduced-sodium beef broth"}, {"text": "2 cans (14-1/2 ounces each) diced tomatoes, undrained"}, {"text": "1 can (14-1/2 ounces) reduced-sodium beef broth"}, {"text": "6 medium carrots, thinly sliced"}, {"text": "2 medium onions, chopped"}, {"text": "2 tablespoons tomato paste"}, {"text": "2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed"}, {"text": "2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme"}, {"text": "2 bay leaves"}, {"text": "Dash ground cloves"}, {"text": "Hot mashed potatoes"}] Instructions: Sprinkle beef with salt, pepper and flour; toss to coat. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute. Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef. Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.

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Recipe: Spring Bouquet Cake with Fruit Filling Description: None Ingredients: [{"text": "12 oz. fresh rhubarb, trimmed, stalks cut in 1\u20442-inch pieces (2 cups) or 2 cups frozen cut rhubarb"}, {"text": "1 c. fresh strawberries, hulled and halved, or 1 cup unsweetened frozen strawberries"}, {"text": "1/2 c. granulated sugar"}, {"text": "1 tbsp. cornstarch"}, {"text": "tsp. salt"}, {"text": "1 3/4 c. cake flour (not self-rising)"}, {"text": "2 tsp. baking powder"}, {"text": "1/4 tsp. salt"}, {"text": "1/2 c. milk"}, {"text": "1 stick unsalted butter or margarine (not spread)"}, {"text": "1 tbsp. finely grated lemon peel"}, {"text": "1 tbsp. fresh lemon juice"}, {"text": "2 tsp. vanilla extract"}, {"text": "Yolks from 4 large eggs (save whites for omelets or another use), at room temperature"}, {"text": "2 large eggs"}, {"text": "1 1/4 c. granulated sugar"}, {"text": "1 pt. heavy (whipping) cream"}, {"text": "1/2 c. confectioners\u2019sugar"}, {"text": "1 tsp. vanilla extract"}, {"text": "Decoration: sugared edible flowers or strawberry fans (see note)"}] Instructions: Filling: Put Filling ingredients in a medium saucepan and stir to mix. Bring to a boil, reduce heat and simmer, stirring occasionally, until thick and nearly smooth. Let cool, stirring occasionally. Place waxed paper directly on surface (to keep a skin from forming) and refrigerate until cold or up to 2 days. Heat oven to 350°F. Line bottom of an 8-inch springform pan with waxed paper. Grease paper. Wrap outside of pan with foil, molding it tightly around pan to keep batter from seeping out. Cake: Put flour, baking powder and salt in a medium bowl and whisk until blended. In a small bowl, stir milk, melted butter, lemon peel and juice and vanilla until blended (mixture may look curdled). In a large bowl with an electric mixer, beat egg yolks, whole eggs and sugar on high speed 7 minutes or until at least doubled in volume, thick, fluffy and pale. Reduce mixer to medium speed and add flour mixture in 3 additions alternately with milk mixture, beginning and ending with flour mixture, until well blended. Scrape into prepared pan. Smooth top. Bake 55 to 60 minutes or until a wooden pick inserted in center of cake comes out clean. Remove pan to a wire rack to cool 20 minutes. Run a knife around inside edges of pan. Remove sides of pan. While still warm, loosen cake from pan bottom with a knife and remove waxed paper. Place cake on rack to cool completely. Whipped Cream Frosting: Put cream and sugar in a large bowl. Beat with electric mixer on high speed until stiff peaks form when beaters are lifted. Beat in vanilla extract just until blended. To assemble: Trim "hump" off top of cake with a long, serrated knife. Cut cake into 3 even layers.  Put bottom layer on a serving plate. Spread half the filling on top. Top with another cake layer and remaining filling. Top with remaining cake layer. Carefully spread frosting on sides and top of cake. Refrigerate uncovered up to 4 hours. Decorate with sugared flowers or fanned strawberries up to 2 hours before serving. Strawberry Fans: Hold strawberry on a cutting surface and make parallel cuts from tip of berry to as close to the stem as possible. Press berry gently to fan slices. Sugaring Flowers: Mix meringue powder or Just Whites powdered egg whites following package directions for 2 egg whites. With fingers, gently dab mixture evenly on both sides of flowers. (Don't dip flowers or coating will be too thick.) Sprinkle superfine granulated sugar over both sides of flowers until evenly coated. Place on a wire rack to dry, at least 8 hours.

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Recipe: Zuppa by Luisa Description: Make and share this Zuppa by Luisa recipe from Food.com. Ingredients: [{"text": "1 lb sweet Italian sausage"}, {"text": "1 large onion, chopped"}, {"text": "3 garlic cloves, minced"}, {"text": "2 -3 tablespoons olive oil"}, {"text": "8 cups chicken broth"}, {"text": "3 cups cabbage, shredded"}, {"text": "2 baking potatoes, peeled and chopped"}, {"text": "2 carrots, scraped and chopped"}, {"text": "2 turnips, peeled and chopped"}, {"text": "2 tomatoes, seeded and chopped"}, {"text": "1 cup frozen English peas"}, {"text": "1 (15 ounce) can cannellini beans, drained"}, {"text": "1 teaspoon dried whole basil"}, {"text": "1/2 teaspoon ground allspice"}, {"text": "salt and pepper"}, {"text": "2 cups small seashell macaroni, uncooked"}, {"text": "parmesan cheese, freshly grated"}] Instructions: Remove and discard the casing from the sausage. Cook the sausage in a large skillet over medium heat until the sausage is browned, stirring to crumble meat. Drain well, and set aside. Saute the onion and garlic in oil in a large Dutch oven until tender. Add the reserved sausage and broth; stir well. Bring to a boil; stir in the cabbage and next 9 ingredients. Return the mixture to a boil; cover, reduce heat, and simmer for 15 minutes. Add macaroni; simmer, uncovered for 15 minutes or until the macaroni is tender. Ladle the soup into individual soup bowls. Sprinkle each serving with Pamesan cheese.

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Recipe: Ferrero Rocher Cake Description: Layers of chocolate devil&#39;s food cake with Nutella buttercream, Ferrero Rocher and hazelnut make a delicious dessert recipe. Ingredients: [{"text": "3 cups cake flour"}, {"text": "2 teaspoons baking powder"}, {"text": "1 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 cup boiling water"}, {"text": "3/4 cup cocoa powder"}, {"text": "1 1/2 cups unsalted butter, room temp"}, {"text": "2 cups brown sugar"}, {"text": "4 pieces eggs, room temp"}, {"text": "1 cup buttermilk, room temp"}, {"text": "1 tablespoon vanilla extract"}, {"text": "1/2 cup Nutella"}, {"text": "2 cups unsalted butter, room temp"}, {"text": "1 cup cocoa powder"}, {"text": "2 cups powdered sugar"}, {"text": "4 pieces Ferrero Rocher, roughly chopped"}, {"text": "6 pieces Ferrero Rocher"}, {"text": "2 cups hazelnuts, lightly toasted and roughly chopped"}] Instructions: None

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Recipe: Aunt Helen's Fried Peach Pies Description: If you grew up watching your mom make fried pies, then these fried peach pies will bring back memories. Aunt Helen's are delicious! The sweet, warm, peach center is the perfect match for the soft and crunchy biscuit crust. We sprinkled ours with a little bit of powdered sugar to make it special. We can't wait to try other fillings. Ingredients: [{"text": "2 package(s) Sun-Maid dried peach halves (6 oz each)"}, {"text": "4 cup(s) water"}, {"text": "1 1/2 cup(s) sugar*"}, {"text": "2 pinch(es) salt"}, {"text": "dash(es) nutmeg or cinnamon (optional)"}, {"text": "2 can(s) Hungry Jack flaky biscuits"}, {"text": "2 cup(s) Crisco (for frying)"}, {"text": "MAY COOK FILLING AHEAD AND KEEP IN REFRIGERATOR FOR 2 OR 3 DAYS UNTIL READY TO USE."}] Instructions: Combine the first four ingredients in 2 qt heavy sauce pan. Bring to boil. Stirring occasionally. Boil for about 30 minutes on med/high heat then reduce heat to medium. Stirring occasionally. Continue to boil on medium heat, stirring occasionally, for about 30 more minutes. As peaches become tender and syrup begins to thicken, mash and cut peaches with a spoon until they become like pie filling. Roll out biscuits on a floured surface to about a 5 inch oval shape (I use parchment because it won't stick). Fill the dough with about 1 1/2 tablespoon of cooled filling. Fold over and crimp and seal edges. Fry in skillet with about 1/2 inch deep (hot) Crisco. Fry on med/low heat 2-3 minutes on each side until golden brown. Fry 2-3 pies at a time. Remove to absorbent paper towels. *Note: May use 1/4 cup less sugar if you don't like them as sweet.

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Recipe: My Juice Cocktail Description: This is my own favorite combination and I drink this almost everyday, the ingredients are available the whole year round. It makes a few servings, how big depends on the size and juiciness of the fruit. If you use organic produce leave the skin on the apple and pear. Don't use green tops of the carrots they are toxic and remove the pips from the apple, years ago I learned that they contain a tiny amount of cyanide, maybe not harmful but I always remove them just to be on the safe side. The ginger is a purifier and gives the drink a nice kick. Depending on how much you like ginger use more ore less. Ingredients: [{"text": "1 apple"}, {"text": "1 pear"}, {"text": "1 orange, peeled"}, {"text": "1 inch fresh ginger"}, {"text": "2 large carrots"}] Instructions: Clean the fruit, carrots and cut into a size to fit the juicer. Push al the ingredients through, carrots last.

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Recipe: Hobo Casserole (Easy Recipe) Description: This easy hobo casserole is a weeknight winner! Packed with ground beef, potatoes, and cheese, it's such a satisfying dish. Ingredients: [{"text": "1 pounds lean ground beef"}, {"text": "1 small onion"}, {"text": "2 medium potatoes, sliced thinly"}, {"text": "4 slices American cheese"}, {"text": "1 (10-3/4 ounce) can of cream of mushroom soup"}, {"text": "1/8 cup milk"}, {"text": "1 1/2 cups French-fried onions"}, {"text": "Salt and pepper to taste"}] Instructions: Preheat the oven to 350 degrees Fahrenheit. In an 8x8 casserole dish, layer the ground beef, onion, potatoes, and cheese. Sprinkle it with salt and pepper. In a small mixing bowl, combine the cream of mushroom soup and milk. Then, pour it over the cheesy meat and potato layers. Cover it with aluminum foil, and bake it in the oven for 1 to 1 1/2 hours or until the potatoes are fork-tender. Remove it from the oven, and sprinkle it with French-fried onions. Let the casserole cool for 5 minutes, and enjoy!

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Recipe: Orange Chicken and Veggies Description: Make and share this Orange Chicken and Veggies recipe from Food.com. Ingredients: [{"text": "1 (6 ounce) can frozen orange juice concentrate (thawed)"}, {"text": "3/4 cup maple syrup"}, {"text": "1 teaspoon canola oil"}, {"text": "3/4 teaspoon curry powder"}, {"text": "1/4 teaspoon cayenne pepper"}, {"text": "6 boneless skinless chicken breasts"}, {"text": "2 sweet red peppers, halved and seeded"}, {"text": "1 green bell pepper, halved and seeded"}, {"text": "3 medium zucchini, halved lengthwise"}, {"text": "1 fresh pineapple, peeled and cut into 1/2 inch slices"}, {"text": "2 medium unpeeled oranges, cut into 1/2 inch slices"}] Instructions: In a bowl combine the orange juice, syrup, oil, curry& cayenne. Place chicken in a large resealable plastic bag, add half of the marinade. Seal bag and turn to coat. Place the peppers, zucchini, pineapple and oranges in another resealable bag and add remaining marinade. Seal bag and turn to coat. Refrigerate chicken and veggies-fruit for 8 hours or over night. Drain chicken, disgard marinade. Drain veggies and fruit, reserving marinade for basting. Grill the chicken, vegetables and fruits, uncovered over medium heat for 3 mintes on each side, basting with reserved marinade. Continue turning and basting 6-8 minutes longer until chicken juices are clear, vegetable are tender and fruits are golden brown.

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Recipe: Famous Chili Dip Description: This recipe is a great appetizer to serve with Tostitos. It is always a major hit at family get togethers! Ingredients: [{"text": "1 (8 ounce) package cream cheese"}, {"text": "12 ounces no-bean chili (Hormel)"}, {"text": "8 ounces salsa (mild, medium, or hot)"}, {"text": "shredded mozzarella cheese"}, {"text": "Tostitos Scoops"}] Instructions: Spread cream cheese into the bottom and sides of a 9&quot; pie plate. Pour chili into dish, followed by salsa. Put mozz cheese on top. Cook in oven on 350 until center is warm (15 minutes approx).

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Recipe: Lamb Burgers Description: Rich, meaty ground lamb gets a flavorful boost from cumin, oregano, and a hint of cinnamon in these lamb burgers topped with creamy feta sauce. Ingredients: [{"text": "2 lb. ground lamb"}, {"text": "2 garlic cloves, grated"}, {"text": "2 1/2 tsp. salt"}, {"text": "2 tsp. cumin"}, {"text": "2 tsp. smoked paprika"}, {"text": "2 tsp. dried oregano"}, {"text": "1 tsp. ground black pepper"}, {"text": "1/8 tsp. ground cinnamon"}, {"text": "1/4 c. olive oil, divided"}, {"text": "1/2 c. whole milk Greek yogurt"}, {"text": "1/4 c. grated peeled cucumber, squeezed dry"}, {"text": "1/4 c. crumbled feta cheese"}, {"text": "2 tbsp. chopped fresh mint"}, {"text": "1/4 tsp. salt (optional)"}, {"text": "4 hamburger buns"}, {"text": "4 tomato slices"}, {"text": "2 c. arugula"}, {"text": "1/4 red onion, thinly sliced"}, {"text": "4 pepperoncini peppers"}, {"text": "4 cubes feta cheese"}, {"text": "4 kalamata olives"}] Instructions: For the burgers: Combine the ground lamb, garlic, salt, cumin, smoked paprika, oregano, cinnamon, pepper, and 2 tablespoons olive oil in a large bowl. Gently mix the lamb mixture to thoroughly combine with the seasoning. Divide the mixture into 4 even portions, about 8 ounces each. Pat each portion into a ball (but not too tightly), then press into 1-inch thick patties. To cook on the stovetop: Heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil and swirl to coat the pan. Place the patties in the skillet and let cook for 3 to 4 minutes until golden and crusty. Flip and cook the other side until the internal temperature of the burger reaches 135˚ (for medium doneness), about 3 more minutes. Let rest for 5 minutes. To cook on the grill: Preheat the grill over medium-high heat, 400 to 425˚. Oil the grill grates. Place the patties on the grill over direct heat. Cook for 3 to 4 minutes per side, covered, or until the internal temperature reads 135˚ (for medium doneness. Let rest for 5 minutes. For the feta sauce: While burgers rest, stir together the yogurt, cucumber, feta, and mint in a small bowl. Taste, and season with salt if you like. To assemble: spoon a tablespoon of the feta sauce on each bottom bun. Add arugula, sliced tomato, 1 lamb patty, more feta sauce, red onion, and then the bun top. If you like, spear pepperoncini peppers, cubes of feta, and kalamata olives on 5-inch wooden skewers and add one to each assembled burger.

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Recipe: Mushroom Chicken Bake Description: A hearty and creamy dish inspired by hard times and financial cutbacks. Though it may be a cheap eat it will become a family favorite at the table. NOTE: You can also make this ahead and store in your fridge up to 24 hours. Simply add an additional 10 minutes to your baking time :) Ingredients: [{"text": "1 lb skinless chicken breast half, grilled"}, {"text": "5 button mushrooms, thinly sliced"}, {"text": "4 tablespoons butter (I prefer to use real butter) or 4 tablespoons margarine (I prefer to use real butter)"}, {"text": "1 (10 3/4 ounce) can cream of mushroom soup (I like to use Campbell's brand)"}, {"text": "1 (6 ounce) herb seasoned stuffing mix"}, {"text": "1 (8 ounce) sour cream (I like to use Daisy brand)"}, {"text": "1/2 cup frozen baby peas"}, {"text": "1 cup water"}] Instructions: *Preheat oven to 425 degrees. * After grilling or searing your chicken breasts in a pan, cut chicken into 1-2 inch strips and place in an ungreased 8&quot; x 9&quot; casserole dish. Set aside. * In a medium mixing bowl and wooden spoon, combine the cream of mushroom soup and sour cream, blending them together to create a uniformed consistency and appearance. Then add the frozen peas and pour the mixture over the chicken and smooth out with a wooden spoon or spatula so the layer is completely even. * Next, layer the sliced mushrooms over the cream mixture so you barely see any white from second layer. Set aside. * In a large mixing bowl empty the entire package of stop top. Add the 4 tablespoons of butter. Microwave 1 cup of water to boil and pour into the stuffing and butter. Mix with a spoon till the butter has melted and the stuffing has taken on a moist yet crumbly appearance. * Spoon stuffing over the mushroom layer and dot the top every 2 inches or so with butter. Cover with aluminum, place the casserole dish on a cookie sheet and bake for 25-30 minutes. * Remove aluminum foil and continue to bake uncovered for 10-15 minutes. Allow to cool for about 5-10 minutes and serve.

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Recipe: Meatless Muffuletta Panini Description: You can have your muffaletta without all the meat, but with all the flavor! Adapted from Rachael Ray's 30 Minute Meals! Feel free to add more if you like. Perhaps some marinated mushrooms, pepperoncini, veggie bacon, other cheeses, tomato slices, etc. Ingredients: [{"text": "1/2 cup pitted green olives"}, {"text": "1/2 cup pitted black olives"}, {"text": "1 cup giardiniera, drained (pickled cauliflower, carrot and hot pepper mix)"}, {"text": "4 sesame seed rolls (or cornmeal Kaiser rolls, French bread etc.)"}, {"text": "8 slices sharp provolone cheese"}, {"text": "1 cup marinated artichoke hearts, thinly sliced"}, {"text": "2 roasted red peppers, drained and thinly sliced"}] Instructions: Preheat griddle or grill to medium-high heat. Place olives and pickled veggies(not roasted red pepper!) in food processor and pulse chop into a relish. Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place. Place sandwiches on grill or frying pan on medium heat and press with heavy skillet weighted down with another heavy skillet or a few heavy cans. Press a few minutes on each side till lightly browned, remove, split and serve.

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Recipe: Another Holiday Spiced Tea Description: Make and share this Another Holiday Spiced Tea recipe from Food.com. Ingredients: [{"text": "5 small tea bags"}, {"text": "10 cups water"}, {"text": "3 teaspoons whole cloves"}, {"text": "2 cups sugar"}, {"text": "6 -9 tablespoons lemon juice"}, {"text": "1 (12 ounce) can frozen orange juice concentrate"}] Instructions: Brew the tea in 1/2 gallon of the water, and set aside. Brew the cloves separately in 2 cups of the water until the water is amber-colored and has a strong clove scent. This brewing process will take longer than the tea. Strain the clove water. Stir the sugar into the tea until it dissolves. Add the orange juice, lemon juice, and clove water. Pour all into a gallon jug. Add enough additional water to fill the jug.

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Recipe: Jolean's Killer Spaghetti Sauce Description: This was my Mom's recipe for spaghetti that became one of our favorite &quot;special Sunday dinners.&quot; I can't describe how wonderful the whole house smelled whenever she made this, and all of us kids would fill up on it so much that we couldn't MOVE for the rest of the day! NOTE: She always INSISTED on serving only Vermicelli pasta with this -- No regular spaghetti or thin spaghetti would do... Ingredients: [{"text": "3 tablespoons oil"}, {"text": "1/2 cup onion, diced"}, {"text": "1/2 cup celery, diced"}, {"text": "1/2 cup green pepper, diced"}, {"text": "1 large garlic clove, diced"}, {"text": "1 1/2 lbs ground sirloin"}, {"text": "1/2 lb ground pork or 1/2 lb ground veal"}, {"text": "2 (6 ounce) cans tomato paste"}, {"text": "1 (14 1/2 ounce) can tomato sauce"}, {"text": "2 (14 1/2 ounce) cans stewed tomatoes, not drained"}, {"text": "1 (4 1/2 ounce) can sliced button mushrooms, not drained"}, {"text": "1 (4 1/2 ounce) can whole mushrooms, not drained"}, {"text": "2 1/2 teaspoons salt"}, {"text": "1/4 teaspoon pepper"}, {"text": "1/2 teaspoon nutmeg"}, {"text": "1/2 teaspoon allspice"}, {"text": "1 teaspoon oregano"}, {"text": "4 teaspoons sugar"}, {"text": "5 tablespoons chopped parsley"}, {"text": "7 tablespoons parmesan cheese, grated"}] Instructions: In a large stockpot or dutch oven, saute' onion, celery, green pepper and garlic in oil until PARTIALLY tender. Push aside in the pot. Add ground meats and brown. Chop meat into rather large chunks -- not too small. Mix meat and saute'd vegetables well. Add tomato paste, tomato sauce and stewed tomatoes and stir, mixing well. Add sliced mushrooms and whole mushrooms with liquid. Stir. Add all the spices including the grated Parmesan cheese. Mix thoroughly. Bring to a boil. Stir and simmer for AT LEAST 1 1/2 hours, stirring frequently. Serve sauce OVER cooked, drained and buttered VERMICELLI pasta. Sprinkle additional grated Parmesan cheese on top, if desired.

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Recipe: Chocolate ganache mousse cake Description: This is a recipe for Chocolate Ganache Mousse Cake, Our New Year&#39;s Eve dessert. It&#39;s made to impress. Garnish with chocolate shavings and sprinkles. Ingredients: [{"text": "CHOCOLATE CAKE"}, {"text": "1 cup sugar"}, {"text": "3/4 cup all purpose flour"}, {"text": "2 tablespoons all purpose flour"}, {"text": "1/4 cup unsweetened cocoa powder, sifted"}, {"text": "2 tablespoons unsweetened cocoa powder, sifted"}, {"text": "3/4 teaspoon baking powder"}, {"text": "3/4 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "1 large egg, room temp"}, {"text": "1/2 cup sour cream, room temp"}, {"text": "1/4 cup canola oil"}, {"text": "1 tablespoon vanilla extract"}, {"text": "1/2 cup boiling water"}, {"text": "CHOCOLATE MOUSSE"}, {"text": "200 grams dark chocolate"}, {"text": "1 tablespoon unsalted butter"}, {"text": "1/4 cup espresso"}, {"text": "3 large eggs, separated"}, {"text": "1 tablespoon sugar"}, {"text": "1 cup heavy cream"}, {"text": "CHOCOLATE GANACHE"}, {"text": "100 grams dark chocolate, cut into small chunks"}, {"text": "1/3 cup heavy cream"}, {"text": "1/2 tablespoon corn syrup"}, {"text": "GARNISH"}, {"text": "1/2 cup chocolate shavings"}, {"text": "1/4 cup golden sprinkles"}] Instructions: None

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Recipe: Turnips and Cheese Sauce Description: One of those family favorite comfort foods and great for you! Turnips are alkaline rich, lowers blood pressure, aids in digestion and detoxes the blood, to mention a few... Ingredients: [{"text": "5-6 medium fresh turnips, washed/peeled/cubed"}, {"text": "2 tablespoon(s) butter"}, {"text": "2 tablespoon(s) flour"}, {"text": "3-4 slice(s) velveeta cheese, thick slices"}, {"text": "1 teaspoon(s) worcestershire sauce"}, {"text": "1/4 cup(s) milk"}] Instructions: Boil clean/cubed turnips until slightly soft and drain and set aside. (if you boil too long they become too mushy) Create your cheese sauce by melting butter, flour stirring over low flame. Combine the milk and sauce with the corn starch and mix with flour mixture to thicken. Add the thick cheese slices. Season with pepper and pour over drained turnips. (Careful if adding salt, the velveeta is already very salty.)

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Recipe: Flapper Pie Description: Make and share this Flapper Pie recipe from Food.com. Ingredients: [{"text": "1/4 cup margarine"}, {"text": "1 1/4 cups graham cracker crumbs"}, {"text": "1/4 cup brown sugar"}, {"text": "2 cups milk"}, {"text": "2 eggs"}, {"text": "2 tablespoons cornstarch"}, {"text": "1/4 cup sugar"}, {"text": "1 teaspoon vanilla"}, {"text": "1/4 teaspoon cream of tartar"}, {"text": "3 tablespoons powdered sugar"}] Instructions: Melt margarine and mix in brown sugar and crumbs combine press into pan. Beat together filling ingredients milk, egg yolks only, cornstarch white sugar. Over medium heat cook stirring until thickened. Add vanilla and stir. Pour into pie shell. Beat egg whites and cream of tartar and sugar unti a medium stiff until meringue forms. Bake at 325 until meringue is golden, Remove til room temperature then refrigerate until set a few hours.

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Recipe: BLT Salad Description: For when you want to lean into summer but are trying to be a little bit healthier. There's bacon fat-fried ciabatta, so emphasis on a little. You could use any greens you have on hand, cherry tomatoes instead of beefsteak, and regular mayo instead of Kewpie. Happy BLTing! Ingredients: [{"text": "6 strips bacon"}, {"text": "5 slices ciabatta, roughly torn (about 2 cups)"}, {"text": "1/4 cup buttermilk"}, {"text": "3 tablespoons Japanese mayonnaise"}, {"text": "1 tablespoon chopped chives, plus more for serving"}, {"text": "1 clove garlic, grated"}, {"text": "Juice of 1 lemon juice"}, {"text": "1/4 teaspoon fine sea salt"}, {"text": "A few cracks freshly ground black pepper"}, {"text": "4 heads little gem lettuce, ends trimmed and leaves separated"}, {"text": "1 beefsteak tomato, cut into wedges"}] Instructions: Place the bacon on a rimmed baking sheet, then place in the oven and turn on the heat to 400 degrees F. Cook the bacon for 16 to 18 minutes or until your desired crispiness. Transfer the bacon to a paper towel-lined plate (reserve the baking sheet) and let cool to room temperature. Toss the cubed ciabatta in the bacon fat and return to the oven for 10 minutes, until golden and crisped. Whisk together the buttermilk, mayonnaise, chives, garlic, lemon juice, salt and pepper in a medium bowl. Chop the bacon, then toss with the lettuce, crispy bread and tomatoes. Top with the buttermilk dressing and additional chives.

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Recipe: Meghan's Cookies Description: Make and share this Meghan's Cookies recipe from Food.com. Ingredients: [{"text": "1 cup Butter Flavor Crisco"}, {"text": "1 cup packed dark brown sugar"}, {"text": "1 cup granulated sugar"}, {"text": "2 large eggs"}, {"text": "1 teaspoon vanilla"}, {"text": "1 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "1 1/2 cups all-purpose flour"}, {"text": "2 1/2 cups quick-cooking oatmeal"}, {"text": "1/2 cup dried cranberries"}, {"text": "1/2 cup dried tropical fruit (mango, papya & pineapple bits)"}] Instructions: Cream sugars and shortening together. Add eggs and vanilla, beating well. Add dry ingredients, mixing well. Stir in fruit. Drop by spoonfuls onto lightly greased cookie sheets and bake in a preheated 350 degree oven for 11-12 minutes.

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Recipe: Healthy Teriyaki Burger Description: This burger is very low- calorie, because I use not only meat but also Tofu. It’s very light taste and tender.?Teriyaki sauce is great with light meat. Ingredients: [{"text": "2 buns"}, {"text": "6 ounces firm tofu"}, {"text": "6 ounces chicken breast meat"}, {"text": "1 teaspoon ginger powder"}, {"text": "2 tablespoons soy sauce"}, {"text": "2 tablespoons sweet sake (mirin)"}, {"text": "2 tablespoons sugar"}, {"text": "1 teaspoon potato starch"}, {"text": "30 milliliters water"}, {"text": "2 tablespoons ketchup"}, {"text": "2 tablespoons mayonnaise"}, {"text": "2 pieces red onion"}, {"text": "2 pieces tomato"}, {"text": "2 pieces lettace"}, {"text": "1 egg"}, {"text": "2 tablespoons sesami oil"}] Instructions: None

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Recipe: Chicken Scarpariello Description: This Italian-American dish was originally made with cut-up pieces of chicken on the bone that were roasted or fried and napped with a lemony sauce. We've substituted balsamic vinegar and added savory Italian sausage, mushrooms, and grape tomatoes to Ingredients: [{"text": "1/2 lb. hot or sweet Italian sausage links"}, {"text": "1 medium onion"}, {"text": "2 clove garlic"}, {"text": "2 tbsp. tomato paste"}, {"text": "2 tbsp. balsamic vinegar"}, {"text": "1 tsp. dried Italian seasoning or dried thyme"}, {"text": "1 pt. grape tomatoes"}, {"text": "1 package cremini mushrooms"}, {"text": "1 cut-up chicken"}, {"text": "salt and pepper"}] Instructions: In 12-inch nonstick skillet, cook sausage pieces about 6 minutes over medium heat until well browned, turning occasionally. With tongs or slotted spoon, transfer sausages to 5- to 6-quart slow cooker. Add onion to skillet and cook 4 minutes or until slightly softened. Stir in garlic and cook 1 minute, stirring. Remove skillet from heat; stir in tomato paste, vinegar, and Italian seasoning until blended, then add tomatoes and mushrooms. Spoon vegetable mixture into slow cooker and stir to combine. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In same skillet, cook chicken pieces (in 2 batches, if necessary) over medium-high heat until well browned, about 10 minutes. Place chicken on top of vegetable mixture in slow cooker. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours. Skim fat from juices before serving.

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Recipe: Sweet Pork With Apples and Prunes (Slow Cooker) Description: I haven't tried this yet. But it caught my eye because I often find forequarter chops on special and could use some new ideas on cooking them. It comes from my Sunbeam Slow Cooker Recipe Booklet. Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "2 kg forequarter pork chops, trimmed of fat"}, {"text": "3 medium red onions, cut into thick wedges"}, {"text": "4 medium green apples, cored and cut into quarters"}, {"text": "1 cup chicken stock"}, {"text": "250 g seedless prunes"}, {"text": "2 tablespoons coarsely chopped fresh sage"}, {"text": "salt"}, {"text": "fresh ground pepper"}] Instructions: Heat 1 Tablespoon of oil in a large fry pan over medium heat, cook chops for 1 minute each side or until lightly brown. Transfer to a plate. Heat remaining oil in fry pan, add onions and cook 2-3 minutes or until they have softened. Add apples and toss in pan, stirring frequently, until apple begins to color. Place in bottom of slow cooker. Add stock, prunes, 1 Tb of fresh sage and the browned pork. Cover and cook on high 3-4 hours or low 6-8 hours Season to taste, serve with a sprinkle of fresh sage.

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Recipe: Vegetable Pudding Description: Make and share this Vegetable Pudding recipe from Food.com. Ingredients: [{"text": "400 g potatoes"}, {"text": "60 g cheese"}, {"text": "40 g shiitake mushrooms"}, {"text": "40 g carrots"}, {"text": "40 g French beans"}, {"text": "120 g low-fat plain yogurt"}, {"text": "20 g raisins"}, {"text": "5 g ground nutmeg"}, {"text": "1 pinch salt and pepper"}] Instructions: Peel the potatoes, boil till soft and mash them. Dice the mushroom, carrot and French beans. Boil them till half-cooked. Grate the cheese. Mix the diced vegetables together with the mashed potato, yogurt, nutmeg powder, cheese and seasoning. Place the mixture in baking dish. Cover the remaining cheese on top of the pudding and bake in the oven for 10 mins at 170’C.

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Recipe: Bread, Apple, Raisin Dressing for Turkey Description: Make and share this Bread, Apple, Raisin Dressing for Turkey recipe from Food.com. Ingredients: [{"text": "1/4 cup butter"}, {"text": "1 cup onion, chopped"}, {"text": "1 cup celery, chopped"}, {"text": "1/2 cup raisins"}, {"text": "4 cups apples, cored, pared, and chopped"}, {"text": "6 cups fresh bread cubes"}, {"text": "1 tablespoon salt"}, {"text": "1 teaspoon poultry seasoning"}, {"text": "1 cup chicken stock"}, {"text": "1 tablespoon parsley"}, {"text": "3 eggs, beaten"}] Instructions: Melt the butter in a large skillet. Saute onions and celery until tender. Combine the remaining ingredients in a large bowl and add the celery and onion. Toss lightly with a fork until well mixed. Put dressing in a covered greased baking pan. Bake for 1 hour @ 350&deg;F for 1 hour.

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Recipe: Sam's Grilled Big-Ass Shrimp &amp; Steak With Chimichurri Description: Make and share this Sam's Grilled Big-Ass Shrimp &amp; Steak With Chimichurri recipe from Food.com. Ingredients: [{"text": "18 large shrimp (shelled and deveined with the tail left on)"}, {"text": "1 1/2 lbs skirt steaks"}, {"text": "6 garlic cloves"}, {"text": "2/3 cup olive oil"}, {"text": "kosher salt & fresh ground pepper"}, {"text": "2 tablespoons red wine vinegar"}, {"text": "1 bunch flat leaf parsley, top leaves only"}, {"text": "2 tablespoons fresh oregano leaves"}, {"text": "1 lemon, juice of"}] Instructions: Put Chimichurri ingredients into a food processor and process until fairly smooth. Place the Shrimp and the steak into a glass bowl or baking dish and cover with chimichurri sauce. Refrigerate and let marinate for 1/2 to 1 hour. Grill the steak on high about 5 minutes, then flip over and add the shrimp to the grill, basting both with some of the extra sauce. Grill everything until done - which should only be a few minutes. Slice the steak into thin slices and serve with the shrimp and extra sauce for dipping.

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Recipe: Asparagus &amp; White Bean Salad Description: Make and share this Asparagus &amp; White Bean Salad recipe from Food.com. Ingredients: [{"text": "1 lb asparagus, cut into pieces"}, {"text": "2 cans white kidney beans (drained & rinsed) or 2 cans great northern beans (drained & rinsed)"}, {"text": "1 large roasted red pepper, diced"}, {"text": "1/2 cup olive oil"}, {"text": "1/4 cup red wine vinegar"}, {"text": "1/3 cup cilantro, minced"}, {"text": "1 medium shallot (diced)"}, {"text": "salt & pepper"}] Instructions: In a saute pan, cover the asparagus with salted water and boil until just tender (they begin to turn bright green). Immediately remove the asparagus from heat a place in an ice bath. Drain and combine asparagus, beans and red pepper. In a separate bowl, combine ingredients for dressing and stir together. Coat salad with dressing, if extra remains reserve for later in refrigerator. Salad can soften too much if left in pooled dressing.

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Recipe: Coconut and Cardamom Mandazi Description: The coastal Kenyan-style mandazi are laced with freshly ground cardamom. Powdered (confectioners’) sugar isn't a traditional addition, but it makes for a lovely presentation. If you wish to serve without the powdered sugar, add a touch more granulated sugar to your dough to make up for it. Ingredients: [{"text": "Neutral oil, such as safflower or vegetable oil, for frying"}, {"text": "2 cups (250 grams) all-purpose flour, plus more for the surface and as needed"}, {"text": "1/3 cup (60 grams) granulated sugar"}, {"text": "1 teaspoon freshly and coarsely ground cardamom (from about 12 green cardamom pods)"}, {"text": "1 teaspoon baking powder"}, {"text": "1/2 teaspoon kosher salt"}, {"text": "1/4 teaspoon ground cinnamon"}, {"text": "1/2 cup (125 milliliters) full-fat coconut milk"}, {"text": "1 large egg, at room temperature, lightly beaten"}, {"text": "Confectioners' sugar, for serving"}] Instructions: Heat 1/2 inch of the oil in a heavy-bottomed pan, pot or Dutch oven fitted with a deep-fry thermometer over medium heat to 350 degrees F (180 degrees C). Line a large plate or baking sheet with paper towels. Whisk together the flour, granulated sugar, cardamom, baking powder, salt and cinnamon in a large bowl.  Make a well in the center and pour in the coconut milk and egg. Starting in the middle, use a rubber spatula to mix together, gradually incorporating the flour until a sticky dough forms. On a lightly floured work surface, knead the dough until smooth, adding a tablespoon of flour at a time as needed to keep your hands from sticking.  Turn the dough out onto a clean lightly floured work surface. Use a rolling pin to roll out the dough into a 1/4-inch-thick rectangle. Cut the mandazi into about two dozen 2-inch squares or rectangles.  Working in batches, fry the mandazi, using a spider to turn so both sides cook evenly, until golden brown, 2 to 3 minutes per side.  Drain on the prepared plate. Dust on top a light blanket of confectioners' sugar. Mandazi are best enjoyed warm.

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Recipe: Creole Rub for Beef Description: Found this idea in a flyer produced by the Beef Council for restaurant and catering chefs. (Thus the large volume of rub generated.) Have not tried this one yet but it should work well on either steaks or roasts. I'm also guessing a couple tablespoons mixed into ground beef would make a fantastic burger. Ingredients: [{"text": "1 cup creole mustard"}, {"text": "1/2 cup minced onions or 1/2 cup grated onion"}, {"text": "2 tablespoons minced garlic"}, {"text": "1 1/2 tablespoons hot sauce"}, {"text": "1/4 cup cajun seasoning"}] Instructions: Combine all ingredients in a jar and chill until ready to use. To use, liberally rub the paste on beef and either cook or chill/marinade for up to five hours.

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Recipe: Asian Fish in Parchment with Mushrooms and Broccoli Description: Steaming an entire meal together in one parchment packet keeps the fish moist and tender, and locks in big, bold flavors. Ingredients: [{"text": "1 c. long-grain white rice"}, {"text": "3 limes"}, {"text": "c. low-sodium soy sauce"}, {"text": "2 scallions"}, {"text": "1 bunch broccoli"}, {"text": "8 oz. shiitake mushrooms"}, {"text": "2 clove garlic"}, {"text": "1 piece ginger"}, {"text": "4 skinless white fish fillets"}] Instructions: Heat oven to 425 degrees F. Cook the rice according to package directions. Grate 1 tablespoon of lime zest into a small bowl, then squeeze in 6 tablespoons of juice (about 2 limes). Stir in the soy sauce and half the scallions. Tear off four 12-inch squares of parchment paper or aluminum foil and arrange on 2 baking sheets. Divide the broccoli, mushrooms, garlic, and ginger among the squares. Place the fish on top and drizzle with the lime juice mixture. Top each fillet with another square of parchment or foil. Fold each edge up and over 3 times, then fold each corner under itself to create a seal that will remain intact while packet is in the oven. Bake for 15 minutes. Transfer the packets to plates. Gently lift the top piece of parchment. Using a paring knife or scissors, cut an X in the center. Fold back the triangles, gently tearing open the paper (be careful of the steam). Top with the remaining scallions and serve with the rice.

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Recipe: Cranberry Jell-O Shots Description: These shots are just as jiggly as that can-shaped jar of cranberry sauce found at your holiday table, only people will be clamoring to try them. The sugar-coated cranberries are optional, but highly encouraged. Ingredients: [{"text": "1 1/2 c. granulated sugar, divided"}, {"text": "1 c. fresh cranberries"}, {"text": "2 (3.4-oz) packets cranberry flavored Jell-O"}, {"text": "1 c. vodka"}] Instructions: In&nbsp;medium saucepan over medium heat, combine 1/2 cup sugar and 1/2 cup water and stir until sugar dissolves completely. Let cool 20 minutes, then mix in cranberries until coated.&nbsp; Using a slotted spoon, transfer cranberries, tapping away any excess syrup, into a large resealable plastic bag. Add remaining 1 cup sugar, seal, and shake until cranberries are completely coated.&nbsp; Spread out cranberries on a baking sheet and refrigerate until cranberries are completely cool and sugar hardens, 25 minutes.&nbsp; Bring 2 cups water to a boil. Add Jell-O mix and whisk until completely dissolved, then remove from heat and stir in vodka and 1 cup cold water. Let cool 2 to 3 minutes.&nbsp; Place 18 plastic shot glasses on a baking sheet and pour in Jell-O mixture until each is 2/3 full.&nbsp; Refrigerate until set, about 3 hours.&nbsp; Top each shot with 1 or 2 sugared cranberries.

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Recipe: Sandra's Caramel Pear Upside Down Cake Description: Those pears you canned last summer will be perfect in this delicious confection. You could probably substitute peaches for the pears for a nice change. Ingredients: [{"text": "2/3 cup sugar"}, {"text": "1/3 cup melted butter"}, {"text": "1/4 cup corn syrup"}, {"text": "10 -14 slices pears"}, {"text": "1/2 cup butter"}, {"text": "2 eggs"}, {"text": "1/2 cup pear juice"}, {"text": "1/2 cup milk"}, {"text": "1/2 teaspoon almond flavoring"}, {"text": "2 cups white flour"}, {"text": "1 tablespoon baking powder"}, {"text": "1/2 teaspoon salt"}] Instructions: Melt butter and combine with sugar and corn syrup in the bottom of 2 round cake pans. Arrange fresh or canned pears pieces on top. (Peel and core, if fresh). Preheat oven to 350&deg;F. Beat butter with eggs and wet ingredients in a large measuring cup or small bowl. In a larger bowl, mix dry ingredients, then add butter mixture to it, combining well. Pour into pans over the pear mixture. Bake for about 30-40 minutes. Loosen and invert over a serving plate; dust with confectioners sugar, if desired.

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Recipe: Warm Duck Salad Description: None Ingredients: [{"text": "2 boneless duck breasts, skin on (about 12 to 14 ounces each)"}, {"text": "Kosher salt"}, {"text": "1 tablespoon minced shallots"}, {"text": "2 1/2 tablespoons good sherry vinegar"}, {"text": "1 teaspoon grated orange zest"}, {"text": "1/2 cup good olive oil"}, {"text": "3 heads Belgian endive"}, {"text": "3 ounces mache or other delicate baby lettuce"}, {"text": "Navel oranges, peeled, cut in 1/2, and sliced"}, {"text": "1/2 pint fresh raspberries"}, {"text": "1 cup toasted whole pecan halves"}] Instructions: Preheat the oven to 400 degrees F. Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces. Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside. For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

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Recipe: Grilled Tuna Steaks Description: This is a good recipe for fish. We eat fish once a week so I try to serve it in a different way every time. We ate it so quickly that I forgot to take a picture. I will update the picture soon. Ingredients: [{"text": "4 - tuna steaks"}, {"text": "1/4 cup(s) soy sauce"}, {"text": "1 tablespoon(s) honey"}, {"text": "1/4 cup(s) lemon juice"}, {"text": "1 tablespoon(s) dijon mustard"}, {"text": "1 teaspoon(s) lemon zest, grated"}, {"text": "1/3 cup(s) olive oil"}] Instructions: Mix all ingredients together except tuna. Pour to zip-closure plastic bag.Add tuna to the liquid and marinate for 2-3 hours in refrigerate. Grill 4-6 minutes on each side and glaze occasionally with the marinade. Serve with lemon wedges,sweet potatoes and salad.

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Recipe: Yellowsplit Pea Puree Description: Make and share this Yellowsplit Pea Puree recipe from Food.com. Ingredients: [{"text": "2 cups split peas, yellow"}, {"text": "6 cups vegetable stock"}, {"text": "1 onion, chopped"}, {"text": "1 carrot, chopped"}, {"text": "1 turnip, chopped"}, {"text": "1 parsnip, chopped"}, {"text": "1/4 teaspoon marjoram, dried"}, {"text": "1/4 teaspoon thyme, dried"}, {"text": "1 teaspoon salt"}, {"text": "1 onion, minced"}, {"text": "2 tablespoons butter, melted"}, {"text": "2 tablespoons flour"}] Instructions: Cook split peas, vegetable stock, onion, carrot, turnip, parsnip, marjoram, thyme, and salt together. Cook for two hours; drain. Mash in blender. Fry minced onion in butter until lightly browned; add flour. Add to mashed vegetables. Beat until smooth.

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Recipe: Chocolate Snickerdoodles Description: This is a chocolate version of my other snickerdoodle recipe. Wanted to get it down before I forgot what I did but I may update tweeks :) Ingredients: [{"text": "113 gram(s) butter (1/2 cup)"}, {"text": "1 cup(s) sugar"}, {"text": "1 - large egg"}, {"text": "1/2 teaspoon(s) vanilla essence"}, {"text": "1/3 cup(s) chocolate chips or drops"}, {"text": "1 1/2 cup(s) flour"}, {"text": "1 tablespoon(s) cocoa powder"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "1/4 teaspoon(s) baking soda"}, {"text": "1/4 teaspoon(s) cream of tartar"}, {"text": "COATING"}, {"text": "2 tablespoon(s) sugar"}, {"text": "2 teaspoon(s) cinnamon"}, {"text": "1 teaspoon(s) cocoa powder"}] Instructions: Put 5g (or a teaspoon) of the butter in a small microwavable bowl or cup with the chocolate. Beat remaining butter until it is creamy (soften in the microwave for 20 seconds if its hard). Add sugar slowly & cream together (about 3 minutes). Microwave the chocolate until soft or melted (about a minute) then beat into the butter sugar mix, followed by the egg & vanilla essence. Sift in flour, cocoa, salt, baking soda & cream of tartar & beat to combine. In a small bowl or cup, combine the extra sugar & cinnamon. Use a 1 Tablespoon measure to scoop out dough & roll into balls then roll them in the sugar/cinnamon mix to thoroughly coat. Place balls on a lined baking sheet, 2" apart to allow for spreading. Do not flatten. Bake at 180C for 8-10 minutes. Leave to cool on the tray & they will firm up.

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Recipe: Roasted Onions with Balsamic Vinegar and Thyme Description: The roasted onion is a perfect side dish. First of all the color is gorgeous and would add drama to any plate. Super easy, all you have to do is peel the onion and cut a slice off the bottom so it will sit evenly in a shallow baking dish. Ingredients: [{"text": "4 medium red onions, peeled"}, {"text": "1 cup(s) balsamic vinegar"}, {"text": "1/4 cup(s) olive oil, extra virgin"}, {"text": "1/3 cup(s) honey"}, {"text": "- kosher salt and freshly ground black pepper to taste"}, {"text": "1/2 stick(s) butter, unsalted"}, {"text": "1 1/4 bunch(es) thyme, leaves"}] Instructions: Preheat the oven to 325-degrees. Put the onions on a sheet pan and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelised around the edges.

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Recipe: Chilled Udon with Sweet and Spicy Chicken Description: From Gourmet, July 2000. Ingredients: [{"text": "2 tablespoon(s) finely grated fresh ginger"}, {"text": "1 1/2 pound(s) boneless, skinless chicken breast halves"}, {"text": "1/3 cup(s) soy sauce"}, {"text": "1/4 cup(s) mirin"}, {"text": "1 teaspoon(s) asian chile paste with garlic"}, {"text": "2 teaspoon(s) asian sesame oil"}, {"text": "12 ounce(s) dried udon noodles (or 16-ounces fresh)"}, {"text": "6 cup(s) baby spinach, coarse stems discarded"}, {"text": "- scallions, julienned, garnish"}, {"text": "- toasted sesame seeds"}] Instructions: Press or squeeze ginger using a fine sieve or cheesecloth until enough juice is extracted to measure 1 tablespoon. Heat a well-seasoned large ridged grill pan over high heat until hot. Pat chicken dry and season with salt and pepper. Mix together soy sauce, mirin, ginger juice, chile paste, and sesame oil. Set aside 1/2 cup of soy mixture and toss remainder with chicken. Grill chicken until just cooked through, 4 to 5 minutes on each side. When cool enough to handle, tear into bite-size pieces. If using dried noodles, cook in a large pot of boiling water until al dente, about 12 minutes. Stir in spinach during last minute of cooking. (If using fresh udon, add noodles and spinach simultaneously to boiling water and cook 10 to 20 seconds total.) Drain noodles and spinach and transfer to a bowl of ice and cold water. When cold, drain well in a colander. Toss noodles and spinach with reserved soy mixture in a large bowl. Serve noodles and spinach topped with chicken. VARIATION: Chicken can be grilled on an outdoor grill -- lightly oil rack and set 5 to 6 inches over glowing coals.

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Recipe: Hawaiian Pineapple Stuffing Description: This is my take on pineapple stuffing (or pineapple filling). I had another recipe and I've tweaked it to my liking so it's not as sweet but still just as delicious! I started making this just for Easter but now it is requested ths I bring it to all holiday meals because it's like getting to eat a dessert with dinner! It's a very dense dish and definitely not for the faint of heart. It's also good served with a scoop of vanilla ice cream on top. Ingredients: [{"text": "3/4 cup butter or 3/4 cup margarine, softened"}, {"text": "1 cup white sugar"}, {"text": "8 eggs"}, {"text": "1/2 teaspoon vanilla"}, {"text": "2 (20 ounce) cans crushed pineapple, undrained"}, {"text": "15 bread, slices cubed (I always use white bread)"}, {"text": "1 tablespoon brown sugar"}] Instructions: Preheat oven to 350. Cream butter and white sugar in a large bowl. Beat in eggs and vanilla. Stir in crushed pineapple. Fold in bread cubes, taking care to make sure that all pieces are covered with the pineapple mixture. Pour stuffing mixture into a greased 9x13 glass baking dish. Sprinkle brown sugar over the top (use more or less to taste). Bake, uncovered, for 45-55 minutes until the center is firm and springs back when touched and the brown sugar is nice and crunchy. If the brown sugar starts burning before the center is set, cover it with tinfoil and continue baking.

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Recipe: Simple Indian-Style Daal Description: I never liked daal (a thick stew prepared from dried peas and/or lentils that is a staple in many Indian diets) until I spent a summer in South India, where I piled hot, creamy daal onto beds of warm rice and scooped up any leftovers with flaky paratha. It was the ultimate comfort food and ever since, I've scoured every Indian restaurant to satisfy my daal craving. This recipe isn't as rich or buttery as the hotel-style dishes in Indian restaurants, but it's still utterly satisfying, it comes together quickly, and it's completely customizable in terms of heat level and the type of dried peas you use. If you want a creamier daal, add more butter (always a good idea) and let it simmer longer. This recipe is an adaptation and combination of recipes from Madhur Jaffrey, Smitten Kitchen, and the Guardian. Ingredients: [{"text": "2 cups (400 g) dried yellow, orange, or green split peas (or a combination)"}, {"text": "4 cloves garlic, peeled and crushed"}, {"text": "1.5 inch pieces ginger, peeled and cut in 4"}, {"text": "1 tablespoon tumeric"}, {"text": "1 tomato, cut into 8 wedges"}, {"text": "4 small green chilies: 2 finely chopped, 2 whole"}, {"text": "1/4 cup canola oil"}, {"text": "1 tablespoon cumin seeds"}, {"text": "1 onion, finely chopped"}, {"text": "2 shallots, finely sliced"}, {"text": "2 cloves garlic, finely sliced"}, {"text": "1 teaspoon ground coriander"}, {"text": "1/4 to 1/2 teaspoons cayenne"}, {"text": "1 tablespoon butter"}, {"text": "1/4 cup cilantro, finely chopped"}, {"text": "1 teaspoon salt"}] Instructions: None

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Recipe: Apple pie cupcakes Description: How to make Apple pie cupcakes Ingredients: [{"text": "1 box yellow cake mix"}, {"text": "4 medium-size apples (peeled, cored and cubed)"}, {"text": "2 tablespoons unsalted butter"}, {"text": "3/4 cup dark brown sugar"}, {"text": "1-2 teaspoons cinnamon"}, {"text": "1 tablespoon cold water"}, {"text": "1 tablespoon cornstarch"}] Instructions: Prepare cake mix according to box directions and divide mix into 24 lined cupcake tins. Follow box directions and cook until a toothpick comes out clean. While cupcakes are baking start to prepare the filling. Add your cut apples to a sided pan and add brown sugar and cinnamon. Cook till apples are soft and the sauce starts to cook down. In a small bowl add the cold water and stir with cornstarch. Add to hot apple mixture and cook till it starts to get thick. Take off the heat and let cool before you fill cupcakes. Cut a small cone shape out of the middle of the cupcake and fill with cooled apple pie filling. Top with cinnamon buttercream frosting. Cinnamon buttercream frosting recipe Yields 2 cups Ingredients: cup unsalted butter, room temperature teaspoon cinnamon 8 teaspoon kosher salt cups powdered sugar 6 tablespoons heavy cream or half-and-half Directions: In the bowl of an electric mixer add butter, cinnamon and salt. Beat until combined and start to slowly add powdered sugar. Once the icing starts to become fluffy slowly add in heavy cream a tablespoon at a time. Beat until desired consistency is reached. Add more heavy cream to thin out icing if necessary.

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Recipe: Banana Bread Baked Oats Description: Blending oats with ripe banana, eggs, and a couple pantry staples then baking the mixture yields delicious oatmeal with a fluffy, cake-like texture. Ingredients: [{"text": "Cooking spray"}, {"text": "2 medium ripe bananas"}, {"text": "2 large eggs"}, {"text": "1 cup old-fashioned or quick-cooking oats"}, {"text": "2 tablespoons liquid sweetener, such as maple syrup, honey, or agave nectar"}, {"text": "1 teaspoon ground cinnamon"}, {"text": "1/2 teaspoon baking powder"}, {"text": "1/2 teaspoon kosher salt"}, {"text": "4 tablespoons chocolate chips, divided"}] Instructions: Arrange a rack in the middle of the oven and heat the oven to 350ºF. Lightly coat 2 (8-ounce) ramekins with cooking spray. Place on a rimmed baking sheet. Place 2 medium peeled bananas, 2 large eggs, 1 cup old-fashioned or quick-cooking oats, 2 tablespoons sweetener, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt in a blender. Blend on high speed until smooth, 20 to 30 seconds. Pour into the ramekins. Add 2 tablespoons chocolate chips to each ramekin and use the handle of the tablespoon to stir to combine. Let sit for 5 minutes so the oats can absorb the liquid. Bake until the oatmeal is puffed, pulls away from the sides of the ramekin, and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool for 5 minutes before serving.

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Recipe: Kansas City Ribs Description: One of three recipes--also try my Memphis Style Pork Ribs or Chinese Five-Spice Ribs. Nothing fancy, but folks will rave about these melt-in-your-mouth delites. These are sweet and slightly spicy. Ingredients: [{"text": "1/2 cup brown sugar"}, {"text": "1/4 cup paprika"}, {"text": "1 tablespoon black pepper"}, {"text": "1 tablespoon kosher salt"}, {"text": "3/4 tablespoon granulated garlic"}, {"text": "3/4 tablespoon onion powder"}, {"text": "1/2 teaspoon celery seed"}, {"text": "1 teaspoon cayenne pepper"}, {"text": "1 tablespoon chili powder"}, {"text": "2 pork rib racks, St. Louis cut"}, {"text": "barbecue sauce (optional)"}] Instructions: Preheat the oven to 300 degrees F. Mix rub ingredients together well. Lay the ribs on a rack in a foil-lined pan, and rub all of the spice mix evenly on both rib racks. Bake meat side-up for 2 hours, or until each rack droops on both sides when picked up with tongs in the middle. Serve with favorite BBQ sauce, or dry. (I enjoy both ways). HINT: Can bake ahead, especially if making for a crowd. To reheat, bake (meat side up) partially covered with foil for 30 minutes at 250 degrees F.

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Recipe: Pumpkin Bavarian Dessert Description: This recipe was given to me by my friend Ann, over 25 years ago; she made this for special occasions; one of which I got to help make and sample..Oh my it is to die for....She was a great caterer and a wonderful person. I have not made it yet this year..but give it a try you will love it, it sounds complicated but it really isn't. When I make it I will post a photo..or you can post your photo of it....enjoy! Ingredients: [{"text": "3 ounce(s) pkg. cook and serve butterscotch pudding mix"}, {"text": "1 1/2 cup(s) solid pack canned pumpkin"}, {"text": "1/3 cup(s) dark brown sugar,packed"}, {"text": "1/2 teaspoon(s) pumpkin pie spice"}, {"text": "1 1/2 teaspoon(s) vanilla extract"}, {"text": "2 tablespoon(s) light corn syrup"}, {"text": "5 ounce(s) toasted slivered almonds,divided"}, {"text": "2 cup(s) heavy whipping cream"}, {"text": "1 pint(s) vanilla ice cream"}, {"text": "GOLDEN SPARKLE SAUCE"}, {"text": "1 1/2 cup(s) granulated sugar"}, {"text": "1 cup(s) boiling water"}, {"text": "2 tablespoon(s) butter"}, {"text": "2 tablespoon(s) light corn syrup"}] Instructions: Cook pudding according to package directions. Combine in a large bowl the prepared pudding, pumpkin, sugar,spice and vanilla. Mix well. Chill for 1 hour. Prepare an 8-inch spring form pan with the 2 Tablespoons of corn syrup and sprinkle with 4 ounces of the toasted almonds. Set aside. Beat the whipping cream until stiff and then fold into the chilled pumpkin mixture. Spoon the mixture into the prepared pan. Freeze overnight. About an hour before serving, loosen torte around edges with a knife; release spring and carefully lift off pan. Place torte and bottom base on a large serving plate. Place in refrigerator to soften. Just before serving, scoop the ice cream into petals with a large spoon and mound on top of torte. Drizzle with the Golden Sparkle Sauce and sprinkle with the remaining almonds. Cut into wedges, serve with additional sauce, if desired. This dessert will hold up well in freezer for several days. Golden Sparkle Sauce: Heat sugar in a heavy skillet over low heat, stirring constantly with a wooden spoon, until melted into a golden syrup.Remove from heat and very slowly stir in the boiling water. Return to heat and add the butter and corn syrup. Cook, stirring constantly, until smooth and blended; remove from heat(the sauce will be thin,but thickens as it cools). Store in a covered jar at room temperature. Makes 2 cups..

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Recipe: Gnocchi, Chicken, and Pesto Description: i made this up one night when I really wanted gnocchi. had almost nothing in the fridge except chicken and gnocchi, so i just bought some pesto sauce, and voila! dinner is ready!!! Ingredients: [{"text": "1 (18 ounce) bag gnocchi"}, {"text": "1 (7 ounce) container pesto sauce"}, {"text": "1 lb boneless skinless chicken breast"}, {"text": "1/4 cup parmesan cheese, grated"}, {"text": "salt and pepper"}, {"text": "oil"}] Instructions: Place pot of water to boil for gnocchi. Cut the chicken breasts in strips and season with salt and pepper. In a frying pan, add enough oil to saute the chicken breasts. Once water in pot is boiling, add gnocchi and cook until they float to the top. Remove and set aside. Once the chicken is cooked, add the gnocchi, parmesan cheese and pesto and mix well. (you do not want to add the gnocchi to soon because then it will just fall apart and be mushy -- not so yummy). Serve and enjoy.

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Recipe: Susan's Duck Breast With Fig and Port Sauce Description: This recipe is a creation of mine, that came together after combining 3 different recipes. I was looking to make a new and different recipe for duck breast to surprise my husband. I combined what I thought was the best combination of ingredients and flavors, then further tweaked it after making it several times. I have finally perfected it and it now turns out superb each time. This is my husband's favorite duck recipe and he request it often. It may appear to be a bit putsy, however it actually is easy. The flavors meld perfectly together creating the most complimentary sauce for the duck breast. This is an impressive main coarse to serve guest. I like to pair it with wild rice as it goes well with the richness of the duck and sauce. It is an excellent combination and never fails to get raves from my guest. Ingredients: [{"text": "2 large duck breast halves"}, {"text": "1 tablespoon olive oil"}, {"text": "1/2 teaspoon fresh thyme, minced"}, {"text": "1/2 teaspoon garlic powder"}, {"text": "1/4 teaspoon paprika"}, {"text": "salt & pepper"}, {"text": "1 cup beef stock or 1 cup beef broth"}, {"text": "1 cup chicken stock or 1 cup chicken broth"}, {"text": "3 tablespoons butter"}, {"text": "1 large shallot, minced"}, {"text": "1/2 cup port wine"}, {"text": "4 tablespoons fig preserves"}, {"text": "1 tablespoon flour"}] Instructions: Preheat oven to 400&deg;F. In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side. While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes. In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes. Turn duck over and let cook 2 minutes. Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5minutes. Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan. Add shallot and cook until tender. Add port wine and bring to a boil. Reduce by half. Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze. Add fig preserves. Stir until completely melted and combined into sauce. In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie). Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat. Cut duck breast, into 1/2 inch slices, angled, against the grain. On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates. Serve immediately. Bon Appetit.

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Recipe: Scrambled Eggs in the Oven Description: These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over! Ingredients: [{"text": "1/2 cup butter or 1/2 cup margarine, melted"}, {"text": "24 eggs"}, {"text": "2 1/4 teaspoons salt"}, {"text": "2 1/2 cups milk"}] Instructions: 1. Preheat the oven to 350*F. 2. Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish. 3. Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately. My Note: I did modify the recipe slightly buy saut&eacute;ing some onions and garlic and tossing them in with the batter, and adding cheese when almost done. They were also incredibly easy to make and a will definitely be a new staple breakfast item whenever I need to serve a crowd. I served them with warmed tortillas and an assortment of sauteed vegetables for people to make their own breakfast burritos. Everyone at my brunch commented on how delicious the eggs were. Make scrambled eggs perfect every time! We have used this recipe countless times when cooking for a men's breakfast for 60 men. We found some great additions to be chopped green chilies and cream cheese that we cut off the bar with a knife and stir into the egg mixture. The eggs came out moist and fluffy and we have no left overs to show for it! It's also great because you can add any extras you want! **A couple tips though: *If you down scale this recipe; use your judgement for the milk, you may need to add a little less. *Also, if you use a smaller glass dish (ie 9x9) you will have to up your cooking time between 5-10 minute This time I only made half the recipe and baked it in an 8x8 baking dish. Stirred it several times so mine came out more like scrambled eggs but fluffier than scrambled eggs cooked on the stove top. This makes perfect scrambled eggs, soft and fluffy, but thoroughly cooked, and it is so much easier than standing over the stove making them. I halved the recipe since it is just me and added ham. I love the versatility of this recipe. Next time I will try adding salsa and using slightly less butter. You could also try adding cheese or vegetables. A very simple scrambled eggs recipe for a large crowd. This dish has become my go-to brunch dish when my family comes over. I usually add the real bacon bits that you can get in a jar and a handful of cheddar cheese if I want to make them extra special. They come out perfect every time. I've even scaled them down to 2 servings for my LOVE ONE and me and they were still delicious.

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Recipe: Fillet Almondine Description: This was the first fish I ever cooked that my DH actually liked, rather than just tolerated. It's another one of my favorite &quot;old&quot; recipes that came from who knows where? Any kind of white fish (Sole, Cod, Tilapia) works well. I usually serve this with some kind of rice (maybe pilaf) and broccoli. Ingredients: [{"text": "1 lb fillet of sole"}, {"text": "1/4 teaspoon salt"}, {"text": "1/8 teaspoon pepper"}, {"text": "1/4 cup butter, melted and separated"}, {"text": "1/3 cup dry white wine or 1/3 cup chicken broth"}, {"text": "1 (10 3/4 ounce) can cream of mushroom soup"}, {"text": "1/4 cup slivered almonds"}, {"text": "1 tablespoon lemon juice"}] Instructions: Place fish in a small, greased baking pan and preheat oven to 350 degrees. Sprinkle salt and pepper over fish. Drizzle with 2 T melted butter. Combine soup with wine and stir to a smooth sauce in a small saucepan over low heat until simmering. Pour over fish. Bake for 20- 25 minutes. While fish is baking, saute almonds in remaining 2 T butter for 5 minutes, stirring constantly. Add lemon juice to almonds and blend well. Remove fish from oven, transfer fish and sauce to a serving platter and pour almonds on top.

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Recipe: Delicious Cranberry Cake Description: We eat this colorful, moist cake at our women's church meetings. It's really easy to make and very tasty. The almond flavoring really blends well with the cranberries. I buy bags of cranberries when there are sales during the holidays, then freeze some so I can enjoy this treat all year round. For those with hard nut allergies, leave them out, or try sunflower seeds or peanuts. Vanilla extract can be substituted for almond extract. Ingredients: [{"text": "3 eggs"}, {"text": "2 cups sugar"}, {"text": "3/4 cup butter"}, {"text": "1 teaspoon almond extract"}, {"text": "2 cups flour"}, {"text": "2 1/2 cups cranberries"}, {"text": "2/3 cup chopped pecans (optional)"}] Instructions: In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes. Add butter and extract. Beat 2 minutes. Stir in flour just until combined. Stir in cranberries and pecans. Spread in greased 9&quot;x13&quot; pan. Bake at 350 F for 45-50 minutes.

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Recipe: Sunday Craving Chicken Sandwich Description: Make and share this Sunday Craving Chicken Sandwich recipe from Food.com. Ingredients: [{"text": "1 (16 ounce) jar dill pickles"}, {"text": "3 cups vegetable oil or 3 cups shortening"}, {"text": "1 egg"}, {"text": "1 cup milk"}, {"text": "1 cup flour"}, {"text": "1 teaspoon msg (optional)"}, {"text": "2 1/2 tablespoons powdered sugar"}, {"text": "1/2 teaspoon black pepper"}, {"text": "2 teaspoons salt"}, {"text": "2 boneless skinless chicken breasts, halved"}, {"text": "2 plain hamburger buns"}, {"text": "2 tablespoons butter"}, {"text": "8 dill pickle slices"}] Instructions: Marinate the chicken for a couple hours up to 24 hours in dill pickle juice (save the pickles or eat them). In a small bowl, beat the egg and milk together. In a separate bowl, combine the flour, sugar, pepper, msg, and salt. Add 1 to 1-1/2 tablespoons of egg mixture to dry mixture and mix to look like crumbly sand. Dip each piece of chicken in milk mixture until fully moistened. Roll the moistened chicken in flour mixture until completely coated. Let chicken rest during next step on a wire rack. Heat the frying oil in a dutch oven on medium to about 400 degrees. Drop all chicken into the hot oil and cook approximately 10 minutes (try to keep oil around 350-400 degrees). Test doneness by removing a piece and using meat thermometer or cutting open. When chicken is done, remove from oil and drain on wire rack (paper towels underneath). Spread butter on inside of bun and lightly toast on medium in medium pan on stove top.

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Recipe: Date Nut Bread Description: Make and share this Date Nut Bread recipe from Food.com. Ingredients: [{"text": "2 cups chopped pitted dates"}, {"text": "2 teaspoons baking soda"}, {"text": "2 cups boiling water"}, {"text": "2 cups sugar"}, {"text": "1 tablespoon vegetable shortening"}, {"text": "1/2 teaspoon salt"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1 large egg"}, {"text": "3 1/2 cups all-purpose flour"}, {"text": "1 cup chopped candied pecans"}, {"text": "cooking spray"}] Instructions: Preheat oven to 350 degrees. Bring 2 cups water to boil. In a medium bowl, combine dates and baking soda. Pour boiling water over the date mixture, stir and cool. In a large bowl or mixing bowl, combine sugar, shortning, salt, vanilla and egg. Beat until well blended. Add flour and date mixture alternately to mixing bowl and beat well after each addition. Begin and end with flour. Stir in pecans. Pour batter into 3 (8 1/2 by 4 1/2 inch) loaf pans coated with cooking spray. Bake at 350 degrees for 40 to 45 minutes. Cool 10 minutes on wire racks, remove from pans and cool completely.

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Recipe: Sinfully Cheesy Breakfast Sandwich Description: Make and share this Sinfully Cheesy Breakfast Sandwich recipe from Food.com. Ingredients: [{"text": "2 large cheese buns, halved and hollowed out"}, {"text": "1/4 lb pork sausage"}, {"text": "3 eggs"}, {"text": "2 tablespoons finely chopped red peppers"}, {"text": "1 green onion, chopped"}, {"text": "1 garlic clove, minced"}, {"text": "1 1/2 tablespoons butter"}, {"text": "2 tablespoons mayonnaise"}, {"text": "1 cup shredded cheddar cheese"}, {"text": "1 teaspoon dry mustard"}, {"text": "1 teaspoon dried thyme"}, {"text": "1 -2 teaspoon hot sauce"}, {"text": "salt and pepper"}] Instructions: Set your oven to Broil. In a skillet over medium high heat, cook sausage until no longer pink. Add red pepper, garlic, and onion; sautee until tender (about 3-5 minutes). Drain this mixture on paper towels. Meanwhile, spread butter on each bun half. Place face up on a baking sheet and put in the oven for 2-3 minutes (watch carefully! The buns could burn if unattended). Remove buns from the oven, and cool for a couple of minutes. Beat the eggs and add hot sauce, mustard, thyme, salt and pepper. In the same skillet, return the sausage mixture and pour the eggs over all. Scramble until set. Reduce the oven temperature to 300 degrees. On the bottom half of the cheese bun, spread 1 tbs. mayonnaise, then spoon the scrambled egg/sausage mixture into the cavity until well stuffed. On the top half, sprinkle &frac12; cup of shredded cheese. Repeat with the other halves. Place the buns face up again on the baking sheet and return to the oven for 3-5 minutes, or until the cheese has melted. Remove from the oven, place the top half on the egg-filled half, and serve.

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Recipe: Slow Cooker Whole Wheat Bread Description: I found this recipe in the fix it and forget it cookbook and thought it was intriquing. Hope you will too! Ingredients: [{"text": "2 cups warm reconstituted powdered milk"}, {"text": "2 tablespoons vegetable oil"}, {"text": "1/4 cup honey"}, {"text": "3/4 teaspoon salt"}, {"text": "1 package yeast"}, {"text": "2 1/2 cups whole wheat flour"}, {"text": "1 1/4 cups white flour"}] Instructions: Mix together milk, oil, honey salt, yeast, and half the flour in electric mixer bowl. Beat with mixer for 2 minutes. Add remaining flour. Mix well. Place dough in well greased bread or cake pan that will fit into your cooker. Cover with greased tin foil. Let stand for 5 minutes. Place in slow cooker Cover cooker and bake on High 2 1/2-3 hours. Remove pan and uncover. Let stand for 5 minutes. Serve warm.

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