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Recipe: Cinnamon Swirl Bread Description: Make and share this Cinnamon Swirl Bread recipe from Food.com. Ingredients: [{"text": "1/4 cup vegan margarine"}, {"text": "1 1/3 cups sugar, divided"}, {"text": "1 tablespoon ground flax seeds, with"}, {"text": "3 tablespoons water"}, {"text": "2 cups whole wheat flour"}, {"text": "1 teaspoon baking powder"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "1 cup soymilk, with"}, {"text": "1 1/2-2 1/2 teaspoons vinegar"}, {"text": "1 tablespoon ground cinnamon"}] Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, beat together Earth Balance, 1 cup sugar, and flax egg. Combine the flour, baking powder, baking soda, and salt. Add the flour mixture to the flax egg mixture alternately with the curdled soymilk. In a small bowl, combine the cinnamon and remaining 1/3 cup sugar. Pour a third of the batter into a greased 9X5 inch loaf pan. Sprinkle a third of the cinnamon sugar on top of batter. Repeat layers twice. Bake for 45-50 minutes, until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely. Variations:. For a healthier version: Use whole wheat pastry flour instead of all-purpose. Reduce the sugar of the dough to 1/2 -2/3 cup. Use half Earth Balance and half apple sauce.

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Recipe: CHOCOLATE CHIP SNOWBALL COOKIES Description: Really good Ingredients: [{"text": "3/4 cup(s) butter, softened"}, {"text": "1 cup(s) powdered sugar"}, {"text": "1 - egg"}, {"text": "1 tablespoon(s) maple extract"}, {"text": "2 cup(s) all-purpose flour"}, {"text": "1 1/2 cup(s) mini-chocolate chips"}, {"text": "1 cup(s) chopped pecans"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "- additional powdered sugar"}] Instructions: Preheat oven to 350 degrees. Cream butter and sugar. When soft and creamy, add egg and maple extract. Combine flour and salt in a bowl and stir. Add flour mixture to sugar mixture. Add pecans and mini chocolate chips. Roll into 1-inch balls and place on ungreased cookie sheets. Bake for 15-20 minutes. Cool slightly and roll additional powdered sugar twice. Makes 3 dozen.

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Recipe: Vita's Pantry Pound Cake Description: None Ingredients: [{"text": "1 cup milk"}, {"text": "1/2 cup butter"}, {"text": "4 eggs"}, {"text": "2 cups sugar"}, {"text": "2 teaspoons vanilla"}, {"text": "2 cups flour"}, {"text": "2 teaspoons baking powder"}, {"text": "1 pint strawberries, stems removed and cut into small pieces"}, {"text": "2 tablespoons sugar"}, {"text": "1 tablespoon orange liqueur"}, {"text": "Whipped cream, as an accompaniment"}] Instructions: Preheat oven to 350 degrees F. In a saucepan, bring the milk and butter to a boil. Meanwhile, with a whip attachment beat the eggs 5 to 7 minutes until light and very fluffy. Add the sugar and vanilla and mix in well, then, gradually add the flour. Drizzle in the hot milk, then add baking powder. Pour it into an ungreased tube pan with straight walls (not a Bundt pan). Bake for 1 hour. Combine the strawberries, 2 tablespoons of sugar and the liqueur in a bowl and set a side. Let the cake cool in the pan, and then use a blunt knife to go around the edge of the pan to loosen it. Turn it out and serve with strawberries and whipped cream.

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Recipe: Spiced Apple Pancakes Description: Took a trip down memory lane yesterday for breakfast with my Nanie's Spiced Apple Pancakes with lots of butter and maple syrup on them. They are also good with a dusting of powdered sugar or with homemade chunky applesauce. I served both blueberry and maple sausages and some scrambled eggs alongside for a hearty breakfast. Ingredients: [{"text": "2 cup(s) all purpose flour"}, {"text": "4 tablespoon(s) sugar"}, {"text": "2 teaspoon(s) baking powder"}, {"text": "1 teaspoon(s) ground cinnamon"}, {"text": "1/2 teaspoon(s) ground ginger"}, {"text": "1/2 teaspoon(s) ground allspice"}, {"text": "1 1/2 cup(s) milk"}, {"text": "2 - eggs"}, {"text": "2 tablespoon(s) molasses, dark"}, {"text": "2 tablespoon(s) vegetable oil"}, {"text": "4 medium apples, diced i used granny smith but any type of apple will work"}] Instructions: Peel and dice apples, and set aside. Combine the first six ingredients in a medium-size bowl. In another small bowl, beat egg, and combine with milk, molasses, and oil until well blended. Pour wet mixture into dry mixture and stir until just evenly blended. Stir in apples Pour 1/4 cup batter onto a hot, lightly greased griddle. Cook 2 to 3 minutes on each side, making certain center is cooked through. Serve with butter and maple syrup, or applesauce, or powdered sugar.

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Recipe: Salt-Roasted Beets Description: Salt-roasting is a genius method for cooking not just beets but all root vegetables, generating tons of flavor with no fuss. Salt does the work here, encasing the beets, then baking right in. The result? Beets that are tender and seasoned from the outside in. Worth it to make a farmer's market run. Ingredients: [{"text": "3 pounds beets (red, yellow, candy cane)"}, {"text": "3 pounds kosher salt"}] Instructions: Preheat oven to 425 degrees F. Remove greens from beets (reserve if making Amanda Cohen's Beet-Green Pesto). Scrub the beets clean. Place them in a deep roasting pan, then bury them completely in salt and pack it down. Bake 1 hour. Remove beets from oven. Insert a paring knife through the salt crust and into a beet to check for doneness. (On the off chance they're not done, return them to the oven and check every 10 minutes.) Crack the crust with a spoon, then remove the beets to a bowl, scraping the salt off them. Careful, they'll be very hot! (You can save the salt for future beet-roasting—just get rid of the clumps and store in an air-tight container in the fridge or freezer.) Rinse beets in water to remove any lingering clumps of salt. Allow to cool so they can be peeled. Peel beets with a paring knife, starting with the light-colored ones first, so you don't stain them with juice from the darker beets. First cut the root end, then peel the skin. The skin should peel off easily—a sign they're cooked properly. Cut into quarters, or, if they're smaller, leave whole. Arrange beets on a platter and serve.

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Recipe: Oven-Fried Chicken Description: You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist. Ingredients: [{"text": "2 chickens (3 pounds each), cut in 8 serving pieces"}, {"text": "1 quart buttermilk"}, {"text": "2 cups all-purpose flour"}, {"text": "1 tablespoon kosher salt"}, {"text": "1 tablespoon freshly ground black pepper"}, {"text": "Vegetable oil or vegetable shortening"}] Instructions: Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350 degrees F. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer. Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

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Recipe: White Coconut Rough Description: I was craving some chocolate last one night, and came up with this. It was so yummy, and I make it regularly now. Ingredients: [{"text": "2 cups white chocolate wafers"}, {"text": "1 1/2 cups desiccated coconut"}] Instructions: Spread coconut on a tray, and bake at 180C until lightly toasted. You will need to keep checking and giving the tray a shake. Be really careful not to burn it. It can take up to 20 minutes. Melt chocolate in the microwave or in a double boiler. Mix Chocolate and coconut together, and pour onto a plastic sheet, spreading out so it is about 0.5cm thick., and put in the fridge to set. Once it sets, break into pieces, and store it in an airtight container.if it lasts that long!

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Recipe: Hearty Butter Bean Soup Description: This is another one of my hearty soup recipes. Being from Northern Ohio winters were long and cold and soups were a staple. Add a pan of cornbread and enjoy. Ingredients: [{"text": "3 can(s) 16-oz. each, large butter beans"}, {"text": "2 large onions, chopped"}, {"text": "2 stalk(s) celery,chopped"}, {"text": "2 cup(s) cooked ham, chopped"}, {"text": "1 can(s) 16-oz. diced tomatoes"}, {"text": "1 can(s) ro-tel tomatos , hot or mild"}] Instructions: Pour beans along with liquid into large pan. Add onions, celery, ham and the juice from the tomatoes. Bring to a boil, reduce heat and simmer for 1-1/2 hours. Add diced tomatoes and Ro-Tel. Simmer 30 minutes longer. Note: This is another soup best made the day before and reheated to get the full flavor.

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Recipe: Broccoli Cream Soup Description: I cannot remember where I first got this recipe, but it has been a favorite of ours for many years. We like to eat it with fresh bread or rolls on the side. Ingredients: [{"text": "2 (10 ounce) packages frozen chopped broccoli"}, {"text": "2 cups milk"}, {"text": "2 (10 ounce) cans cream of mushroom soup"}, {"text": "2 tablespoons butter or 2 tablespoons margarine"}, {"text": "2 teaspoons salt"}, {"text": "1/2 teaspoon pepper"}, {"text": "1/2 teaspoon tarragon"}, {"text": "6 tablespoons all-purpose flour"}, {"text": "12 tablespoons water"}] Instructions: Cook broccoli in boiling salted water until tender. Drain. Add next 6 ingredients. Heat& stir until mixed. Continue to heat, stirring occasionally until hot. Taste for salt& pepper if needed. Whisk flour into water in a small bowl until smooth. Stir into boiling soup until it returns to boil and thickens. Freeze in gallon sized freezer bags. Thaw and reheat in crockpot.

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Recipe: Mini Cheesy French Loaves Description: These little loaves look so cute in a gift basket and taste so yummy. When I make them for gifts, I have to make sure I include my husband on my gift list! Ingredients: [{"text": "1 package(s) active dry yeast (1/4 ounce)"}, {"text": "1 1/4 cup(s) warm water (110\u00b0 to 115\u00b0)"}, {"text": "2 tablespoon(s) sugar"}, {"text": "1 teaspoon(s) garlic powder"}, {"text": "1 teaspoon(s) salt"}, {"text": "1 teaspoon(s) italian seasoning"}, {"text": "1/2 cup(s) parmesan cheese"}, {"text": "3 to 3 1/2 cup(s) all purpose flour"}, {"text": "- melted butter"}] Instructions: In a bowl, dissolve yeast in water. Add the sugar, seasonings, cheese, and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down; divide in half. Roll each half into a 15 x 10 inch rectangle. Roll up from long side; seal well. Cut each into three 5 inch loaves; seal ends. Place seam side down on a greased baking sheet. Brush loaves with water. Cover with plastic wrap which has been coated with cooking spray. Let rise until nearly double in size about 30 minutes. With a very sharp knife, make three shallow diagonal cuts across the top. Bake at 400° for 15 to 20 minutes or until golden. Remove from pan; cool on a wire rack and brush with the melted butter. Note: The prep time includes the rising time.

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Recipe: Slow Cooker Bourbon Whiskey Meatballs Description: Meatballs are the quintessential party food and my Slow Cooker Bourbon Whiskey Meatballs are perfect for large potlucks or cocktails for a dozen of your friends. The recipe is versatile and economical, as well as, of course, delicious. Ingredients: [{"text": "MEATBALLS"}, {"text": "1 pound ground beef"}, {"text": "1 pound ground turkey"}, {"text": "1/2 cup fresh bread crumbs"}, {"text": "1 large egg (beaten)"}, {"text": "1 teaspoon salt"}, {"text": "1 tablespoon minced garlic"}, {"text": "1/4 teaspoon thyme"}, {"text": "1/2 teaspoon ground black pepper"}, {"text": "1/4 to 1/2 teaspoon cayenne pepper (to your taste)"}, {"text": "1/4 cup bourbon"}, {"text": "1 tablespoon Worcestershire sauce"}, {"text": "1 tablespoon oil*"}, {"text": "SAUCE"}, {"text": "1/2 cup bourbon (see notes below)"}, {"text": "1/2 cup molasses"}, {"text": "2 tablespoons hot sauce (or to taste)"}, {"text": "1/2 cup brown sugar"}, {"text": "1/2 cup apple cider vinegar"}, {"text": "1/4 cup tomato paste"}, {"text": "1/4 to 1/2 teaspoon salt"}, {"text": "1/2 teaspoon paprika"}, {"text": "1/4 teaspoon chili powder"}] Instructions: To make the meatballs, mix together the ground beef and ground turkey, bread crumbs, egg, salt garlic, thyme, pepper, and cayenne pepper. Shape the meatballs into 1 to 1 and 1/2 inch diameter. Add meatballs to slow cooker. Combine Sauce ingredients and pour over meatballs. Cover and cook in slow cooker 2 to 2 and 1/2 hours on high. Spoon sauce over meatballs as needed. Serve.

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Recipe: Linda's Egg Salad Sandwich (Sandwiches) or Finger Rolls Description: Great for baby and bridal showers, graduations, or any other type of party or family get together. GREAT for weddings too! You can double or triple this recipe, and it works fine. The yield on this recipe depends on how full you stuff the rolls, and how big the rolls are. Try some of my other delicious sandwiches: Recipe #52284 Recipe #234542 Recipe #52286 Ingredients: [{"text": "12 hard-boiled eggs, finely mashed"}, {"text": "1/2 small onion, finely diced"}, {"text": "15 green olives, finely diced"}, {"text": "1 cup mayonnaise"}, {"text": "2 tablespoons mustard"}, {"text": "salt and pepper, to taste"}, {"text": "1 (6 ounce) can shrimp, drained, and shredded between your fingers (optional)"}, {"text": "2 -3 dozen finger rolls"}] Instructions: Put eggs in water, and make sure water is covering eggs. Add 1 teaspoons of salt to water. Cover, and bring to a boil. When water starts to boil, take off burner, and let sit for 15 minutes Drain water. Tap the eggs on the counter when you are ready to peel, to break the shell, and under cold running water, peel the egg. This helps the shell to come off easier. Mash eggs and whites, using a fork. Make sure there are no lg. pieces of egg white. Mash them good. Chill in the fridge. Meanwhile, add the mayonnaise and mustard together, and mix well. Add to the eggs, along with the onion and olives. If using shrimp, add at this time as well. Salt and pepper, to taste. Mix all well, and chill. (Be careful with the salt, as the olives and shrimp are salty). To Make Sandwiches:. Stuff with as much filling as you like, and top with a lettuce leaf. Cut sandwich, and serve. To Make Finger Rolls:. Stuff with as much filling as you like. Sprinkle with paprika, and top with a couple of olive slices on each one, if you really like olives.

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Recipe: Frozen Chocolate Cookie Cake Description: Get Frozen Chocolate Cookie Cake Recipe from Food Network Ingredients: [{"text": "1/2 gallon cookies and cream ice cream, softened"}, {"text": "1 cup heavy cream"}, {"text": "1 (12-ounce) bag semisweet chocolate morsels"}, {"text": "Butter, for pans"}, {"text": "Flour, for pans"}, {"text": "1 (18.25-ounce) box devil's food cake mix"}, {"text": "1 1/2 cups water"}, {"text": "1/2 cup vegetable oil"}, {"text": "3 eggs"}] Instructions: Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid. Preheat oven to 350 degrees F. Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans. While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set. Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.

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Recipe: St. Urho's Day Fish Stew Description: This is my lightened up version of a Finnish fish soup. St. Urho's Day was celebrated on March 16th to honor St. Urho for saving crops from grasshoppers, driving them from the country by shouting "Grasshopper, grasshopper, go away from here!" Anyway, this is a simple and easy soup, much like a chowder. Ingredients: [{"text": "6 potatoes, peeled and cut into chunks"}, {"text": "1 onion, diced (a larger size onion)"}, {"text": "2 teaspoons salt"}, {"text": "5 whole allspice berries"}, {"text": "6 cups water"}, {"text": "3 lbs fish (whitefish, walleye, etc.)"}, {"text": "1 cup cream"}, {"text": "1 cup milk"}, {"text": "1 tablespoon unsalted butter"}, {"text": "2 teaspoons minced fresh dill"}] Instructions: In a large kettle, place potatoes, onion, salt, allspice and water. Cover and bring to a boil then reduce heat and simmer for 15 minutes or until potatoes are tender. Cut fish into bite-size chunks and add to potato mixture. Simmer covered for another 15 to 20 minutes or just until fish flakes easily. Do not boil the soup. Stir in cream, milk, butter and dill; heat through and serve.

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Recipe: Stove Top Chicken Lasagna Stew Description: Make and share this Stove Top Chicken Lasagna Stew recipe from Food.com. Ingredients: [{"text": "1 lb boneless skinless chicken breasts or 1 lb turkey breast tenderloin, all visible fat removed"}, {"text": "1 teaspoon vegetable oil"}, {"text": "8 ounces fresh mushrooms, sliced"}, {"text": "2 cups shredded carrots"}, {"text": "1/2 cup sliced onion"}, {"text": "1 -2 garlic cloves, minced or 1/2-1 teaspoon instant minced garlic"}, {"text": "3 cups water"}, {"text": "1 (14 1/2 ounce) can no-salt-added whole tomatoes, undrained, pureed"}, {"text": "1 (8 ounce) can no-salt-added tomato sauce"}, {"text": "1 teaspoon salt-free Italian herb seasoning, crumbled"}, {"text": "1 teaspoon dried basil, crumbled"}, {"text": "1/4 teaspoon salt"}, {"text": "1/4 teaspoon crushed red pepper flakes"}, {"text": "1/8 teaspoon black pepper"}, {"text": "4 dried lasagna noodles or 6 dried no-boil lasagna noodles, broken into 1 inch pieces"}, {"text": "3/4 cup fat-free ricotta cheese or 3/4 cup low-fat ricotta cheese"}, {"text": "6 tablespoons shredded part-skim mozzarella cheese"}, {"text": "4 teaspoons parmesan cheese, shredded or grated"}] Instructions: Cut the chicken into 3/4-inch cubes. Heat a nonstick Dutch oven over medium-high heat. Pout the oil into the pot and swirl to coat the bottom. Cook the chicken for 3-4 minutes, or until browned and almost cooked through, stirring occasionally. Stir in the mushrooms, carrots, onion, and garlic. Cook for 4-5 minutes, or until the vegetables are tender, stirring occasionally. Stir in the water, tomatoes, tomato sauce, Italian seasoning, basil, salt, red pepper flakes, and black pepper. Increase the heat to high; bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low; cook, covered, for 5 minutes. Increase the heat to medium-high and return to a boil, uncovered. Stir in the pasta. Cook for about 20 minutes, or until the noodles are tender, stirring occasionally. To serve, spoon the stew into shallow bowls. Top each portion with 3 tablespoons ricotta, 2 tablespoons mozzarella, and 1 teaspoon Parmesan.

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Recipe: Sweetie Pie's Mac and Cheese Description: This recipe was given to me by a coworker Becky. So first of all I want to thank her. It is a special Mac and Cheese that she gave to everyone in our department and I have never tasted anything like this before. Ingredients: [{"text": "1 lb cooked elbow macaroni"}, {"text": "1 cup whole milk"}, {"text": "2 (12 ounce) cans evaporated milk"}, {"text": "3 eggs"}, {"text": "2 tablespoons sour cream"}, {"text": "1 cup butter, cut into small pieces"}, {"text": "1/2 lb colby cheese"}, {"text": "1/2 lb monterey jack cheese, shredded"}, {"text": "1/2 lb sharp cheddar cheese, shredded"}, {"text": "1 lb Velveeta cheese, cut in chunks"}, {"text": "salt"}, {"text": "1 tablespoon whiter pepper"}, {"text": "1 tablespoon sugar"}, {"text": "1 cup shredded American cheese or 1 cup mild cheddar cheese"}] Instructions: Preheat oven to 350°C. Put pasta in 9 by 13 dish and set aside. Mix milks and eggs well. Add the butter, sour cream and colby, Montery jack, sharp cheddar and velveeta cheeses to the pasta. Pour milk and egg mixture over the pasta. Season with salt , pepper, sugar and toss. Sprinkle with remaining cups of American or Cheddar cheese. Bake for 30 to 45 minutes or untill top is lightly browned.

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Recipe: Easy Potato Latkes Description: Make and share this Easy Potato Latkes recipe from Food.com. Ingredients: [{"text": "2 -3 russet potatoes"}, {"text": "1 medium yellow onion"}, {"text": "2 large eggs"}, {"text": "2 pinches salt"}, {"text": "2 teaspoons baking powder"}, {"text": "1/4 cup flour"}, {"text": "1 cup vegetable oil"}] Instructions: Preheat oven 425. Add 1/2 cup of oil to each pan and put in oven for 10min. Peel and grate potatoes and onions. Remove moisture from potatoes. Mix in eggs, salt, baking powder, flour. Drop batter 1/4 cup of batter into the hot oil and press down until tray is full. Bake 15-20 min or until golden brown then flip latkes and cook for 10-15 minute. Use 2 9x13 pans.

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Recipe: The Best Whipped Cream Description: Found on a strawberry shortcake recipe: http://www.recipezaar.com/recipe/Strawberry-Shortcake-a-la-Treebeards-41156 Ingredients: [{"text": "1 cup heavy cream"}, {"text": "1/4 cup confectioners' sugar"}, {"text": "1/2 cup granulated sugar"}, {"text": "1/4 teaspoon vanilla"}, {"text": "1/4 cup sour cream"}] Instructions: Whip all ingredients except sour cream to soft peak. Whip in sour cream to hard peaks.

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Recipe: Candy Cane Swirl Cheesecake Description: I saw this on the package of the Hershey Kisses Candy Cane flavor and had to try it. It was very good! ALSO, very pretty! I will make it again. I think it would be fun to make it at Valentine's Day, the 4th of July as well as Christmas! I think it would be fun to try other flavors of these candies with different crusts. Ingredients: [{"text": "COOKIE CRUMB CRUST"}, {"text": "45 - vanilla wafer cookies (1 1/2 cups of crumbs)"}, {"text": "1 tablespoon(s) sugar"}, {"text": "1/4 cup(s) melted butter"}, {"text": "CAKE"}, {"text": "3 package(s) 8 ounces each, cream cheese"}, {"text": "3/4 cup(s) sugar"}, {"text": "1 1/2 teaspoon(s) vanilla"}, {"text": "3 - eggs"}, {"text": "42 - hershey's kisses brand candy cane mint candies, divided"}, {"text": "1 tablespoon(s) milk"}, {"text": "- sweetened whipped cream"}] Instructions: Heat oven to 350 degrees. Prepare cookie crumb crust. Crush cookie wafers ( 45 cookies). Stir together 1 1/2 cups cookie crumbs and 1 tablespoon sugar in medium bowl; blend in melted butter. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool. ( I would recommend wrapping the bottom of the pan with heavy foil). These directions did not. Prepare cake: Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1/4 cup batter; spread remaining batter in prepared crust. Remove wrappers from candies. Place 30 candies and milk in medium microwave-safe bowl. Microwave at 50% power for 1 minute, stopping to stir every 15 seconds, until candies are melted and mixture is well blended when stirred. Gradually blend reserved cake batter into candy mixture. Drop candy mixture by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect. Bake 45-50 minutes or until center is ALMOST set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate until chilled. Garnish with whipped cream and remaining candies. Cover and refrigerate leftovers.

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Recipe: Chicken Kebabs with No-Cook Peach Chutney Description: None Ingredients: [{"text": "2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch cubes"}, {"text": "1/2 cup peanut oil or grapeseed oil"}, {"text": "1/4 cup loosely packed fresh cilantro leaves and stems"}, {"text": "1/4 cup lime juice (about 2 limes)"}, {"text": "2 tablespoons ground coriander"}, {"text": "2 teaspoons garam masala"}, {"text": "2 small serrano peppers, seeded and stemmed"}, {"text": "One 1 1/2-inch knob ginger, peeled and chopped"}, {"text": "Salt and freshly ground black pepper"}, {"text": "10 ounces fresh or frozen and thawed peach slices (about 2 cups)"}, {"text": "1 teaspoon grated ginger"}, {"text": "1/2 teaspoon honey"}, {"text": "1/4 teaspoon champagne vinegar"}, {"text": "1/8 teaspoon chaat masala, optional, plus more for seasoning"}, {"text": "Pinch red chile flakes"}, {"text": "2 to 3 sprigs fresh cilantro"}, {"text": "Juice of 1 lime, plus 1/4 teaspoon zest"}, {"text": "Salt and freshly ground black pepper"}] Instructions: For the marinade: Place the chicken in a reseable plastic bag. Whizz up the oil, cilantro, lime juice, coriander, garam masala, serrano peppers and ginger in a food processor until smooth. Season with salt and black pepper. Pour over the chicken cubes, massage into the meat, and marinate in the fridge for at least 2 hours and up to 8 hours. For the chutney: Toss the peaches, ginger, honey, vinegar, chaat masala, if using, chile flakes, cilantro and lime juice and zest into a food processor or blender and blend until smooth. Season with salt and black pepper. Pour into a serving bowl, setting aside 1/4 cup for basting the chicken. For grilling the chicken: Preheat the grill to medium-high heat. Thread 4 to 5 chicken cubes onto two skewers at a time, lightly wiping off excess marinade with a paper towel. The cubes should be lightly touching, not tightly packed. Grill the skewers on one side until golden brown, 5 to 7 minutes. Flip and baste with the reserved chutney. Grill the other side until golden brown, 5 to 7 minutes, then flip and baste again. Grill to seal the chutney glaze, another 30 seconds per side, then remove from the heat. Sprinkle with salt and a little more chaat masala, then serve with big bowl of the chutney.

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Recipe: Rice Pilaf Description: Get Rice Pilaf Recipe from Food Network Ingredients: [{"text": "2 tablespoons butter"}, {"text": "1 small onion, finely chopped"}, {"text": "1 1/2 cups rice"}, {"text": "Salt"}, {"text": "Pepper"}, {"text": "3 cups chicken stock, warmed"}, {"text": "1/4 cup chopped parsley"}, {"text": "1/4 cup toasted pinenuts"}] Instructions: Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.

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Recipe: Grill Marinade for Chicken With Cumin Description: Make and share this Grill Marinade for Chicken With Cumin recipe from Food.com. Ingredients: [{"text": "1/2 cup vegetable oil"}, {"text": "1/4 cup wine vinegar"}, {"text": "1/3 cup lime juice"}, {"text": "1/4 cup onion, finely chopped"}, {"text": "2 garlic cloves, minced"}, {"text": "1 teaspoon oregano"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 teaspoon pepper"}, {"text": "1/4 teaspoon cumin"}] Instructions: Combine all ingredients and blend. Add chicken and marinate in the refrigerator overnight, turning several times. Grill to your liking!

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Recipe: Roasted Salmon Salad Description: Make and share this Roasted Salmon Salad recipe from Food.com. Ingredients: [{"text": "1/4 cup red wine vinegar"}, {"text": "2 teaspoons fresh lemon juice"}, {"text": "2 tablespoons minced shallots"}, {"text": "1 1/2 tablespoons finely grated lemons, zest of"}, {"text": "1 teaspoon finely chopped fresh rosemary"}, {"text": "3/4 cup olive oil"}, {"text": "3 medium red bell peppers"}, {"text": "2 lbs new potatoes, sliced \u00bc inch thick"}, {"text": "1 tablespoon olive oil"}, {"text": "3/4 lb fresh mushrooms, thinly sliced (cremini or chanterelle are delicious)"}, {"text": "3 lbs skinless salmon fillets"}, {"text": "1 tablespoon fresh thyme"}, {"text": "1 teaspoon fennel seed"}, {"text": "1/2 teaspoon celery seed"}, {"text": "1 lb baby arugula, tough stems trimmed"}, {"text": "3/4 lb fresh fennel bulb, trimmed,cored and very thinly sliced crosswise"}, {"text": "12 -16 fresh cilantro stems"}] Instructions: Make the vinaigrette: In a bowl, combine the vinegar, lemon juice, shallots, lemon zest and rosemary. Whisk in the olive oil and season with salt and pepper. Make the salmon salad: Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over. Transfer to a paper bag and let steam for 15 minutes. Scrape off the blackened skins and discard the stems, ribs and seeds. Cut the peppers into 1/3-inch-thick strips. Put the sliced potatoes in a medium saucepan of salted water and bring to a boil. Remove from the heat and let sit in the water until tender, about 18 minutes. Drain and transfer to a plate. Heat the olive oil in a medium skillet. Add the mushrooms and cook over high heat, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper and transfer to a bowl. Preheat the oven to 500°F Lay the salmon fillet, skinned side down, on a lightly-oiled baking sheet and remove any stray bones with tweezers. Sprinkle the salmon with the thyme, fennel seeds and celery seeds; season with salt and black pepper. Roast for about 10 minutes, until the salmon is opaque but still slightly rare in the centre. Remove the salmon from the oven and preheat the broiler. Broil for about 1 minute, or until the top is browned. Break the salmon into large chunks. In a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro. Add 3/4s of the vinaigrette and toss. Arrange the salad on large plates or shallow bowls and top with chunks of the salmon. Drizzle the fish with the remaining vinaigrette and serve.

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Recipe: Rebecca's Coconut Brownies Description: This is a WONDERFUL recipe for brownies with a few YUMMY extras that will have you coming back for more! Ingredients: [{"text": "1/2 cup butter"}, {"text": "2 cups sugar"}, {"text": "4 eggs"}, {"text": "3 teaspoons vanilla"}, {"text": "1 1/2 cups flour"}, {"text": "1/2 cup unsweetened cocoa"}, {"text": "1 cup flaked coconut"}, {"text": "1 cup chocolate chips"}, {"text": "1 cup walnuts (optional)"}] Instructions: Melt butter, then add sugar; mix. Add the eggs and vanilla; mix. Add the flour and cocoa; mix. Pour into a greased 9x13" pan. Sprinkle coconut, chocolate chips, and walnuts on top. Press down a little into batter. Bake at 350°F for about 25-30 minutes, checking at 25 minutes.

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Recipe: Cuban Pork Chops with Mojo Description: Mojo (pronounced moe-hoe)is Cuba's national table sauce. Serve pork chops with black beans and white rice. Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "3 cloves garlic, chopped"}, {"text": "1 teaspoon ground cumin"}, {"text": "1 teaspoon dried oregano"}, {"text": "5 tablespoons fresh lime juice"}, {"text": "salt and pepper"}, {"text": "2 thick pork chops"}] Instructions: Heat olive oil in frying pan over medium heat. Add garlic, cumin, and oregano, cook 1 minute. Quickly add lime juice, and bring to boil until slightly thickened. Add salt and pepper, set aside to cool. Place pork chops in shallow bowl, cover with sauce, coating chops. Marinate for 1 hour in fridge. Grill or broil chops until well done, and reheat remaining sauce. Transfer chops to plate and pour sauce over chops.

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Recipe: French Iced Coffee Description: This is VERY popular for our annual family reunion AND graduation parties, etc. It is like a coffee "slushy" Enjoy! My Photo coming soon! I found this photo using my favorite bean in a clever way! Ingredients: [{"text": "3 cup(s) strong coffee, brewed with 4-5 tbsp. of coffee grounds"}, {"text": "1 3/4 cup(s) sugar, more or less to your taste"}, {"text": "1 pint(s) half and half, fat free works"}, {"text": "1 quart(s) skim milk"}, {"text": "1 1/2 teaspoon(s) good quality vanilla extract"}] Instructions: Make the strong coffee and place in an ice cream pail. Add the sugar and stir until dissolved. Allow the coffee to cool down to at least just warm. Add the other ingredients. Freeze. Remove from freezer 2 hours before serving if using an ice cream pail. Stir it well before serving. I serve with a punch bowl and ladle. Note: For quicker thawing and serving, store in smaller individual size containers. I also make an extra batch of strong coffee and freeze in ice cube trays to add to the 'slush" if wanted. A double recipe fits in an ice cream pail.

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Recipe: Baked Fish and Rice Description: Came from my 5x7 Taste of Home Home Cooking made easy. 119 delicious recipes Ingredients: [{"text": "1 1/2 cup(s) boiling chicken broth"}, {"text": "1/2 cup(s) uncooked long grain rice"}, {"text": "1/4 teaspoon(s) italian seasoning"}, {"text": "1/4 teaspoon(s) garlic powder"}, {"text": "10 ounce(s) frozen chopped broccoli"}, {"text": "1 tablespoon(s) grated parmesan cheese"}, {"text": "2.8 ounce(s) french fried onions"}, {"text": "1 pound(s) fresh or frozen fish fillets thawed"}, {"text": "1/2 cup(s) cheddar cheese, shredded"}] Instructions: In a greased 11 x 7 x 2 in. baking dish, combine broth, rice, Italian seasoning and garlic powder. Cover and bake at 375 for 10 minutes. Add broccoli, Parmesan cheese and half of fried onions. Top with fish fillets; sprinkle with paprika Cover and bake 20-25 minutes longer until fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to oven for 3 minutes or until cheese is melted.

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Recipe: Crockpot Beef Stew Description: Make and share this Crockpot Beef Stew recipe from Food.com. Ingredients: [{"text": "1 lb cooked ground beef"}, {"text": "6 medium potatoes, peeled and cubed"}, {"text": "4 -6 carrots, sliced into coins"}, {"text": "3 cups water"}, {"text": "1 (1 1/4 ounce) envelope dry onion soup mix"}, {"text": "1 teaspoon garlic powder"}, {"text": "2 teaspoons italian seasoning"}, {"text": "1 1/2 teaspoons salt"}, {"text": "1/4 teaspoon pepper"}, {"text": "1 (8 ounce) can condensed tomato soup, undiluted"}, {"text": "1 (6 ounce) can tomato paste"}] Instructions: In a crockpot, stir in ground beef. Add remaining ingredients to crockpot except tomato soup and paste. Stir, and cover. Cook on high 4-5 hours. Add in soup and tomato paste and cook on high an additional 1 hour. Serve with whole wheat rolls or French bread.

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Recipe: Chocolate Chip Pound Cake - Plain Chicken Description: Chocolate Chip Cookie Pound Cake - SO delicious!! Yellow cake mix, vanilla pudding, eggs, water, oil, vanilla, chocolate chips and pecans. Ingredients: [{"text": "1 box yellow cake mix"}, {"text": "1 (3.4 oz) box instant vanilla pudding"}, {"text": "4 large eggs"}, {"text": "1 cup water"}, {"text": "\u2153 cup vegetable oil"}, {"text": "2 tsp vanilla extract"}, {"text": "1 (12-oz) pkg semi-sweet chocolate chips"}, {"text": "1\u00bd cups finely chopped pecans"}, {"text": "powdered sugar"}] Instructions: Preheat oven to 350ºF. Grease and flour 10-inch Bundt pan. Set aside. Combine cake mix, pudding mix, eggs, water, oil and vanilla in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chips and pecans. Pour into prepared pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto serving plate and cool completely. Dust with powdered sugar.

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Recipe: Susan's Carob Bars Description: This is another option for those who cannot eat chocolate. Carob is dark and rich, and sweet. It looks like cocoa, but does not really taste like chocolate, in my opinion. However, carob is good in its own right and these have a very pleasant flavor. These are made very similar to my Butterscotch Brownies. You can normally find carob powder in the baking section of major supermarkets and health food stores. Ingredients: [{"text": "1/4 cup(s) butter"}, {"text": "1 cup - sugar or brown sugar"}, {"text": "1 - egg"}, {"text": "1 teaspoon(s) vanilla"}, {"text": "1/2 cup(s) all purpose flour"}, {"text": "3-4 tablespoon(s) carob powder"}, {"text": "1 teaspoon(s) baking powder"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/2 cup(s) chopped pecans"}] Instructions: Melt butter and stir together with sugar until blended. Beat in the egg and vanilla. Sift together the flour, carob powder, baking powder, and salt. Stir the flour mixture into the sugar mixture. Add in the chopped nuts. Spread in a greased 9x9-inch pan, and bake at 350 degrees about 20-25 minutes. Cut into bars after cooling.

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Recipe: Williamsburg Orange Cake Description: This cake is incredibly moist. Ingredients: [{"text": "PREHEAT OVEN TO 350 DEGREES"}, {"text": "2 1/2 cup(s) all-purpose flour"}, {"text": "1 1/2 cup(s) sugar"}, {"text": "1 1/2 teaspoon(s) baking soda"}, {"text": "1/2 teaspoon(s) kosher salt"}, {"text": "1 1/2 cup(s) buttermilk"}, {"text": "1/2 cup(s) butter, softened"}, {"text": "1/4 cup(s) shortening"}, {"text": "3 - eggs"}, {"text": "1 teaspoon(s) vanilla"}, {"text": "1 cup(s) golden raisins, cut up (optional)"}, {"text": "1/2 cup(s) pecans or almonds, finely chopped (optional)"}, {"text": "1 tablespoon(s) orange zest"}, {"text": "WILLIAMSBURG BUTTER FROSTING"}, {"text": "1/3 cup(s) butter"}, {"text": "3 cup(s) confectioners' sugar"}, {"text": "3-4 tablespoon(s) orange juice, fresh"}, {"text": "2 teaspoon(s) orange zest"}] Instructions: cream the sugar, butter and shortening add the eggs, zest and vanilla combine the dry ingredients, alternating with the buttermilk Lastly, add the nuts and fruit Pour into greased, lined and floured rectangular cake pan - you can use round tins if you want (it may take 3 tins if you use round) - also a bundt pan works really well! FOR THE FROSTING: Blend butter and sugar. Stir in juice and orange zest. Beat until smooth.

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Recipe: Caramelized Tofu Wings Description: This was derived from the "Caramelized Chicken Wings" recipe here on 'zaar, and is now my favorite way to serve tofu! Ingredients: [{"text": "12 ounces extra firm tofu"}, {"text": "1/2 cup honey"}, {"text": "1/4 cup soy sauce"}, {"text": "1 tablespoon olive oil"}, {"text": "1 tablespoon ketchup"}, {"text": "2 teaspoons minced garlic"}, {"text": "1/4 teaspoon crushed red pepper flakes"}, {"text": "salt and pepper"}] Instructions: Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for an hour or so before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture. Cut into 1/8" thick, bite-size rectangles and arrange single-layer in a large baking dish. Combine remaining ingredients in a small bowl or measuring cup and pour over the tofu; make sure every piece is coated. Bake at 375F for 45 minutes, or until the sauce has caramelized. Serve alone as snack food, on a toasted bun like a chicken sandwich, over rice or BBQ/ranch veggies, or in a salad.

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Recipe: Chicken and Dumplings - From Scratch! Description: My husband and kids get crazy excited when I make this for dinner. It works year-round and when anyone in our house is sick, this is always the most-requested comfort dinner. I do not add any salt to this (except the pinch in the dumplings because of high blood pressure in my household but salt-lovers can always add it at the table if desired. Ingredients: [{"text": "FOR THE SOUP:"}, {"text": "1 - chicken - at least 2 pound"}, {"text": "1 medium onion, chopped"}, {"text": "3 clove(s) garlic, crushed"}, {"text": "1 stalk(s) celery, chopped"}, {"text": "2 small carrots, chopped"}, {"text": "1 teaspoon(s) poultry seasoning"}, {"text": "1 teaspoon(s) paprika"}, {"text": "1 teaspoon(s) basil"}, {"text": "1 teaspoon(s) parsley"}, {"text": "1/2 teaspoon(s) rosemary"}, {"text": "2 teaspoon(s) thyme"}, {"text": "1/2 teaspoon(s) garlic powder"}, {"text": "1/2 teaspoon(s) onion powder"}, {"text": "1 teaspoon(s) pepper"}, {"text": "FOR THE DUMPLINGS:"}, {"text": "3 cup(s) flour"}, {"text": "1/2 teaspoon(s) baking powder"}, {"text": "1 pinch(es) salt"}, {"text": "2 tablespoon(s) butter"}, {"text": "1 cup(s) milk (a little less than full)"}] Instructions: Put chicken and all seasonings into a pot; cover with water. Boil until chicken is cooked through and falling off the bone. Remove chicken and reserve the water. Remove all chicken meat from bones and put the meat back into the water. Add the chopped celery and carrot. Taste the broth - adjust seasonings if necessary to suit your tastes. Bring to boil, lower heat, and simmer until carrots are soft. While soup is simmering, make the dumplings. Combine the baking powder, flour, and salt. Cut the butter into the dry ingredients using a pastry blender or fork. Stir in the milk until the dough forms a ball (add more flour or milk if necessary). Heavily flour a work surface. Roll the dough out thin (I like to use a heavily floured pasta roller on setting one for this) and cut the dumplings into roughly 1x2 inch rectangles. Make sure the dumplings stay heavily floured throughout to avoid sticking. Once the carrots are soft and tender, add the dumplings to the soup, stirring while adding to prevent sticking together. Do not shake off the extra flour - it helps thicken the broth. Boil for 15-20 minutes or until the dumplings lose the doughy taste. If you prefer your broth thicker, you can mix 1/8-1/2 cup flour with an equal amount cold water then add this to the stock, boiling at least five minutes to remove the raw flour taste.

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Recipe: Spicy Spring Roll Description: None Ingredients: [{"text": "3 tablespoons chopped ginger"}, {"text": "2 tablespoons chopped garlic"}, {"text": "3 tablespoons chopped green onion"}, {"text": "1 tablespoon hot bean paste or red chili paste"}, {"text": "1 tablespoon vegetable oil"}, {"text": "1 cup fresh bean sprouts"}, {"text": "1 cup grated carrot"}, {"text": "1 cup finely sliced Savoy cabbage"}, {"text": "1 red pepper, julienned"}, {"text": "5 shiitake mushrooms, julienned"}, {"text": "3 tablespoons mirin (Japanese rice wine)"}, {"text": "1 tablespoon hoisin sauce"}, {"text": "1/4 cup soy sauce"}, {"text": "12 spring roll wrappers"}, {"text": "1cup peeled, grated cucumber"}, {"text": "3 tablespoons chopped cilantro"}, {"text": "Oil, for frying"}] Instructions: In a very hot wok briefly saute the ginger, garlic, green onion, and chili paste in the oil. Add the bean sprouts, carrots, Savoy cabbage, red pepper, and mushrooms and cook at high heat until vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let rest in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrapper one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro. Fold the side corners into the center. Fold the bottom into the center, making sure the 3 corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towel and serve with your favorite dipping sauce.

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Recipe: Easy Mango Frozen Yogurt by Mel Description: This easy and refreshing treat is perfect for warm summer nights. So quick to make it can be whipped up in no time. Limited ingredients make this healthy and good for you! So, enjoy some tonight. Ingredients: [{"text": "4 1/2 cup(s) frozen mango chunks or frozen diced mango"}, {"text": "1 1/2 cup(s) nonfat plain greek yogurt"}, {"text": "1/3 cup(s) stevia"}] Instructions: Place all ingredients in food processor. Process until smooth. Refreeze about 30 minutes or until soft frozen.

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Recipe: Garden Party Cupcakes Description: None Ingredients: [{"text": "2 whole graham crackers"}, {"text": "1 stick mint chewing gum"}, {"text": "1/4 c. white chocolate melting wafers"}, {"text": "6 thin pretzel sticks"}, {"text": "1 c. vanilla frosting"}, {"text": "Green, red, orange and blue gel or paste food color"}, {"text": "1 can Chocolate frosting"}, {"text": "2 c. chocolate cookie crumbs (Nabisco Oreo or Famous Chocolate Wafers)"}, {"text": "24 vanilla cupcakes baked in white paper liners"}, {"text": "1 c. corn flakes"}, {"text": "9 green fruit chews (Jolly Rancher)"}, {"text": "1 vanilla fruit chew (Tootsie Roll Midgee"}, {"text": "4 red fruit chews (Jolly Rancher)"}, {"text": "8 orange fruit chews (Starburst)"}, {"text": "1 tsp. ground cinnamon"}, {"text": "20 green M&M\u2019s"}, {"text": "Green apple and watermelon AirHeads"}, {"text": "2 tsp. multicolored chocolate-covered sunflower seeds (see Note)"}] Instructions: Seed Packs and Shovels: With a serrated knife, cut graham crackers in half crosswise. Cut two 3/4-in.-long triangles from gum to make shovel blades. Line a baking sheet with wax paper. Put white chocolate melting wafers in a ziptop bag; do not seal. Microwave 10 seconds to soften. Squeeze, return to microwave and repeat until smooth. Press out air and seal. Snip a small corner from the bag and pipe an outline around each graham cracker. Fill in with more chocolate and spread into a smooth, thin layer to cover cracker. Place on baking sheet and refrigerate until set, about 5 minutes. Turn each cracker over and pipe a line of melted chocolate down the center of the uncoated side. Place a pretzel stick on top of the line of chocolate, leaving about a 2-in. overhang; refrigerate until set. Cut the remaining 2 pretzel sticks into two 2-in. and two 3/4-in. lengths. Pipe a small dot of melted chocolate on one end of a 2-in. pretzel stick and attach the smaller pretzel piece crosswise to make the shovel handle. Attach the gum shovel blade to the other end of the pretzel with a dot of melted chocolate. Tint 1/2 cup of the vanilla frosting green, 1 Tbsp red, 2 Tbsp orange and 1/4 cup blue. Spoon each color, including the remaining 1 tablespoon vanilla frosting, into separate ziptop bags, press out excess air and seal. Spoon 1/4 cup chocolate frosting into a ziptop bag, press out the excess air and seal. Snip a tiny corner from each of the bags. Pipe the vegetable names in chocolate frosting and the vegetable shapes in the colored frostings on top of the chocolate-coated side of the graham crackers. Place chocolate cookie crumbs in a medium bowl. Spread remaining chocolate frosting on cupcakes. Roll tops of cupcakes in crumbs to cover. Arrange in 4 rows of 6 on serving platter. Lettuce: Line a baking sheet with wax paper. Put cornflakes in a small bowl. Spoon remaining green frosting into a small microwavable bowl. Microwave until smooth, stirring often, 5 to 10 seconds. Pour over cornflakes, toss well to coat, and spread the cornflakes onto baking sheet. Chill to set, about 10 minutes. Cut 2 green fruit chews in half and shape into balls. Place 1 green ball on top of each of 4 cupcakes and arrange 8 to 12 cornflakes around balls to make the leaves. Secure with a dot of green frosting. Radishes: Cut the vanilla fruit chew into quarters. Roll 1 red fruit chew together with 1 vanilla piece, keeping colors separate, and shape into a ball. Pinch the white end to form the radish root. Place 1 radish on top of each of 4 cupcakes, and add green-frosted cornflakes for leaves. Carrots: Cut 2 of the orange fruit chews in half; shape each piece into a small carrot. Shape remaining 6 fruit chews into 6 large carrots. Score the sides of carrots with a knife and rub with cinnamon for "dirt." Use a toothpick to make a small hole in the large end of each carrot. Cut 2 of the green fruit chews into thin strips and roll each strip between fingers to look like carrot tops. Press 4 or 5 strips into the hole in the top of each carrot. Arrange carrots on top of 5 cupcakes. Peas: Roll out each of the remaining 5 green fruit chews into a 3 x 1-in. oval 1/8-in. thick. Press 4 green M&M's onto one side of each oval. Fold the other side over to cover the candies slightly. Pinch the ends and place 1 pea pod on top of each of 5 cupcakes. Cut thin strips from AirHeads and arrange around the pea pods as vines. Insert the pretzel end of each sign into tops of 4 cupcakes. Place at the head of the rows. Insert the shovel blades into frosting of 2 cupcakes; scatter sunflower seeds around shovels. Place in rows with radishes and lettuce. Note: Chocolate-covered sunflower seeds can be found at Trader Joe's and the Sweet Factory at most malls, as well as online. The Garden Party cupcakes are adapted from the book Hello, Cupcake! by Karen Tack and Alan Richardson. Copyright © 2008 by Karen Tack and Alan Richardson. Reprinted by permission of Houghton Mifflin Company. All rights reserved.

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Recipe: Hot and Sour Thai Soup: Tom Yum Goong Description: None Ingredients: [{"text": "2 quarts chicken broth"}, {"text": "2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces"}, {"text": "4 kaffir lime leaves"}, {"text": "1-inch piece fresh galangal or ginger, sliced"}, {"text": "2 red chiles, sliced"}, {"text": "2 tablespoons fish sauce, such as nam pla"}, {"text": "1 1/2 teaspoons sugar"}, {"text": "1 (8-ounce) can straw mushrooms, rinsed and halved"}, {"text": "1 pound large shrimp, peeled with tails on"}, {"text": "2 limes, juiced"}, {"text": "2 green onions, sliced"}, {"text": "1 handful fresh cilantro, chopped"}] Instructions: Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

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Recipe: Biscuit Stuffing On Pork Chops Description: This recipe gives you 2 great recipes all in one; you get both your stuffing and pork; all in one dish! Yummy! Ingredients: [{"text": "6 - pork chops; 1/2\" thick"}, {"text": "1 tablespoon(s) oil"}, {"text": "1 can(s) cream of chicken or mushroom soup (10 3/4 oz.)"}, {"text": "1 cup(s) celery; chopped"}, {"text": "1 cup(s) onion; chopped"}, {"text": "1/4 teaspoon(s) pepper"}, {"text": "1/8 teaspoon(s) poultry seasoning or sage"}, {"text": "1 - egg"}, {"text": "1 - biscuits; canned; your choice (7.5 oz.)"}] Instructions: Heat oven to 350 degrees. In large skillet; brown chops in oil until brown. Place chops in a greased glass casserole dish; 9x13. In medium bowl, combine; soup, celery, onion, seasonings and egg, mix well. Separate dough in to 10 biscuits, and cut biscuits in to small pieces. Stir the biscuit sections (pieces) in to soup mixture; spoon evenly over pork chops. Bake in oven for 45-55 minutes or until golden brown on top. Yield: 6 servings

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Recipe: Spinach Ravioli with 4 Cheese Sauce Description: My husband loves the mezzaluna ravioli with 5 cheese sauce at Olive Garden so I decided to come up with a home version. It's quick and easy, just like I like things to be! Ingredients: [{"text": "1 package(s) spinach ravioli from the refrigerated department at the grocery, i used spinach and kale ones from the wholesale club"}, {"text": "2 cup(s) prepared tomato sauce, i use classico fire roasted tomato and garlic"}, {"text": "1 cup(s) 4 cheese alfredo sauce, again, i use classico"}, {"text": "1/2 cup(s) ricotta cheese"}, {"text": "1/2 cup(s) freshly grated parmesan cheese"}, {"text": "1/2 cup(s) freshly grated romano cheese"}, {"text": "1/2 cup(s) grated mozzarella"}, {"text": "1/2 teaspoon(s) garlic powder"}, {"text": "dash(es) cayenne pepper, to taste"}] Instructions: Place large pot of water on to boil for the ravioli. Combine Parmesan, Romano and mozzarella cheeses. Set aside about 1/4 of it to sprinkle on top. In saucepan, combine tomato sauce, alfredo sauce, garlic powder, cayenne pepper, ricotta and cheeses. Mix well and heat over medium to low heat stirring occasionally. You just want to melt the cheeses and heat it thoroughly. When water comes to a boil, add the ravioli and cook according to package directions. Drain ravioli and place in bowls. Top with sauce and reserved cheese.

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Recipe: Macaroni and Cheese With Caramelized Onions Description: This recipe just came to me via email from bhg.com I've yet to make it but it looked, and sounds, amazing. Ingredients: [{"text": "4 slices bacon"}, {"text": "1 large sweet onion, halved and thinly sliced"}, {"text": "1 1/2 cups dried elbow macaroni (6 ounces, regular or multi grain)"}, {"text": "2 cups shredded mozzarella cheese (8 ounces)"}, {"text": "4 ounces processed gruyere cheese, shredded or 4 ounces blue cheese, crumbled"}, {"text": "1 cup half-and-half or 1 cup light cream"}, {"text": "1/8 teaspoon black pepper"}] Instructions: In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside. In a large saucepan cook macaroni according to package directions. Drain and return to saucepan. Stir in the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the gruyere cheese, half-and half, and pepper. Toss gently to combine. Spoon into a 1-1/2-quart casserole. Bake, uncovered, in a 350 degree F ovenfor 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

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Recipe: Easy Salmon and Potato Foil Packets Description: Make and share this Easy Salmon and Potato Foil Packets recipe from Food.com. Ingredients: [{"text": "1 medium potato, sliced into very thin rounds about 1/16th-inch thick, divided"}, {"text": "4 tablespoons olive oil, divided"}, {"text": "salt and pepper, divided"}, {"text": "2 salmon fillets, about 170 g each"}, {"text": "1 large orange, halved"}, {"text": "1 lemon, halved"}] Instructions: Preheat oven to 400F/200°C To a 12-inch long sheet of foil (I use Reynold's Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook. Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices. Top each pile of potatoes with 1 salmon filet. Evenly drizzle each salmon filet with about 1 tablespoon olive oil. Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet. Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet. Season each salmon filet with salt and pepper. Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don't leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.

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Recipe: Splice Description: Make and share this Splice recipe from Food.com. Ingredients: [{"text": "1 ounce Midori melon liqueur"}, {"text": "1 ounce Cointreau liqueur"}, {"text": "1/2 ounce Malibu coconut liqueur"}, {"text": "3 1/2 ounces pineapple juice"}, {"text": "2 ounces cream"}, {"text": "crushed ice"}] Instructions: Combine all ingredients in a blender and blend well. Garnish with a pineapple wedge and a melon ball. Serve with a straw.

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Recipe: Ginger Poached Pear Description: Get Ginger Poached Pear Recipe from Food Network Ingredients: [{"text": "12 ounces ginger ale"}, {"text": "4 ounces white wine"}, {"text": "1 pear, halved and cored"}, {"text": "1/8 sheet philo dough"}, {"text": "1 teaspoon butter"}, {"text": "1/2 teaspoon granulated sugar"}, {"text": "1 cup vanilla ice cream"}, {"text": "3 ounces chocolate sauce"}] Instructions: Preheat oven to 400 degrees F. Bring ginger ale and white wine to 160 degrees F in medium saucepan. Add pear and poach for 15 to 20 minutes until the pear is fork tender. Cut philo in half and brush with butter, sprinkle with sugar, and bake until golden brown. Place ice cream on each piece of philo dough, then a pear half and drizzle with chocolate sauce.

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Recipe: Farmhouse Apple Pie Description: The Farm Chicks offer one of their treasured recipes for you to try. Ingredients: [{"text": "2 disks Grandma's Pie Dough"}, {"text": "2 1/2 lb. mixed apples"}, {"text": "2 tbsp. all-purpose flour"}, {"text": "3/4 c. sugar"}, {"text": "1 tbsp. sugar"}, {"text": "1 tsp. ground cinnamon"}, {"text": "1/4 tsp. ground nutmeg"}, {"text": "1/2 tsp. salt"}, {"text": "1 tbsp. lemon juice"}] Instructions: Heat the oven to 375 degrees F. Roll out one of the disks of dough on a lightly floured surface to 1/8-inch thickness; transfer to a 9-inch pie pan. Set aside and keep chilled. Roll the remaining dough to 1/8-inch thickness. Set aside on a parchment paper-lined baking sheet and keep chilled. Toss the chopped apples, flour, 3/4 cup sugar, cinnamon, nutmeg, salt, and lemon juice together and mix until combined. Pour apple mixture into the prepared pie pan and top with the remaining dough. Trim, leaving 1/2-inch overhang, fold under, and crimp edges. Sprinkle the top with the remaining tablespoon of sugar; chill for 10 minutes. Bake until fruit is bubbling and crust is golden brown -- 50 to 55 minutes. Cool on wire rack.

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Recipe: Basic Butter Cake Description: Make and share this Basic Butter Cake recipe from Food.com. Ingredients: [{"text": "125 g butter, softened"}, {"text": "3/4 cup caster sugar"}, {"text": "1/2 teaspoon vanilla essence"}, {"text": "2 eggs"}, {"text": "2 cups self-raising flour"}, {"text": "1/2 cup milk"}] Instructions: 1. Cream butter and sugar with electric mixer until light and fluffy. 2. Add vanilla then gradually add eggs one at a time, beating well after each addition until well combined. 3. Lightly fold flour and milk alternately into prepared mixture to form a smooth consistency. 4. Spoon mixture into a well greased 23cm loaf pan. 5. Bake in a moderate oven 180 degrees celsius for 45minutes until golden brown. 6. Turn onto a wire rack to cool.

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Recipe: Crock Pot Hamburger and Potatoes Description: A cheap, easy and filling dinner. Ingredients: [{"text": "1 pound(s) hamburger"}, {"text": "6-8 - russet potatoes"}, {"text": "2-3 - yellow onions"}, {"text": "1 can(s) cream mushroom soup"}, {"text": "1 jar(s) sliced mushrooms (optional)"}] Instructions: peel and thinly slice potatoes, depending on the size and your crockpot will depend on how many potatoes and onions. Peel and thinly slice onions Brown hamburger in a skillet add any seasoning you like, drain off excess grease Place 1/2 the hamburger in bottom of crockpot, top with 1/2 the potatoes and 1/2 the onions. if using mushrooms drain and 1/2 the jar. Repeat layer. Top with mushroom soup. cook on high for 5-6 hours till potatoes are soft. DO NOT stir!!!!!

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Recipe: Baked Ham With Raspberry and Dijon Mustard Glaze Description: Taken from Easter Treats by Jill O'Conner. Her suggestion: save the ham bone for soup and serve with Recipe#276500...and are these ever good! Ingredients: [{"text": "1 (12 ounce) package frozen unsweetened raspberries, thawed"}, {"text": "1 (16 ounce) jar red currant jelly"}, {"text": "1 (8 ounce) jar Dijon mustard"}, {"text": "1 (10 -13 lb) precooked bone-in whole ham"}, {"text": "1 1/2 cups firmly packed light brown sugar"}, {"text": "1 cup water"}, {"text": "kale leaf, to garnish"}, {"text": "flat leaf parsley, to garnish"}] Instructions: Preheat the oven to 350°. Purée the berries with their juices in a blender or food processor, and pass the purée through a fine-mesh sieve. You should have about 1 cup purée. Stir together the raspberry purée, red currant jelly, and Dijon mustard in a saucepan over medium heat until the jelly dissolves. Boost the heat to high and bring mixture to a boil. Cook, stirring constantly, for 1 minute. Remove from the heat and set aside to use as a glaze. You should have just about 3 cups. Place the ham, fatty side up, in a roasting pan. Peel off the skin and trim off most of the fat. Score the remaining fat in a diamond pattern. Rub the brown sugar over the surface. Roast the ham for 30 minutes. Remove from the oven and pour the water over the ham. Spoon 1 cup of the glaze over the ham, and return it to the oven. Bake for 2 1/2 hours longer, basting every 15-20 minutes with the pan juices and adding 1/3 cup of the raspberry glaze in the process until it is all used up. Line a large platter with the kale and parsley and place ham on it. Carve at the table.

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Recipe: Creme De Menthe Cake Description: A rich Bundt cake that's half green creme de menthe and half chocolate, topped with creme de menthe flavored cream cheese frosting. I leave off the nuts and coconut. From Flavors, a San Antonio Junior League cookbook, credited to Mrs. Wilbur F. Littleton, Jr. (Jean Richards). Ingredients: [{"text": "1 (18 1/2 ounce) box yellow cake mix"}, {"text": "1 (3 3/4 ounce) package vanilla instant pudding mix"}, {"text": "1/2 cup orange juice"}, {"text": "1/2 cup vegetable oil"}, {"text": "1/2 cup green creme de menthe"}, {"text": "4 eggs"}, {"text": "1 cup Hersheys Chocolate Syrup"}, {"text": "11 ounces cream cheese, softened"}, {"text": "1/4 cup butter"}, {"text": "1 teaspoon vanilla"}, {"text": "1 lb confectioners' sugar, sifted (powdered sugar)"}, {"text": "2 tablespoons creme de menthe"}, {"text": "chopped nuts (optional)"}, {"text": "coconut (optional)"}] Instructions: Combine cake mix, pudding mix, orange juice, oil and creme de menthe. Add eggs, one at a time, beating about 10 minutes at medium speed. Pour 2/3 of this mixture into a greased and floured 10-inch Bundt pan. Add chocolate syrup to remaining batter; pour over other batter. Bake at 350 degrees for 1 hour. Cool completely and frost. FROSTING: Combine cream cheese and butter, mixing well. Add vanilla, stir in powdered sugar and beat until smooth. Stir in creme de menthe, nuts and cocount, if desired.

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Recipe: Carrot Coconut Soup Description: This soup can be converted to your taste. add or take away ingredients, it´s your call. Ingredients: [{"text": "4 tablespoon(s) butter, cold"}, {"text": "1 pound(s) carrots"}, {"text": "4 pinch(es) ground black pepper"}, {"text": "3 cup(s) low-sodium chicken broth"}, {"text": "2 cup(s) coconut milk, unsweetened"}, {"text": "3 tablespoon(s) sambal oelek"}, {"text": "4 dash(es) srircha hot chili sauce"}, {"text": "2 sprig(s) fine chop freash cilantro"}, {"text": "3 slice(s) white onions"}] Instructions: In a large sauce pan, melt butter, add carrots and onions season with pepper and salt, add coconut milk, bring to boil stir in chicken broth and samkbal oelek. When carrots are tender transfer to blender.. After blending you can re-heat soup, top with sriracha and top with cilantro This soup Add more carrots and more broth if serving more then 4 the more coconut milk you add the lighter the soup. and the least amount of coconut milk the darker the soup.

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Recipe: Fattigmann Description: Make and share this Fattigmann recipe from Food.com. Ingredients: [{"text": "6 egg yolks"}, {"text": "1/2 teaspoon salt"}, {"text": "1/3 cup light cream"}, {"text": "1 tablespoon melted butter"}, {"text": "1/3 cup granulated sugar"}, {"text": "2 1/4 cups flour"}, {"text": "1/4 teaspoon ground nutmeg"}, {"text": "1 tablespoon grated lemon rind"}, {"text": "confectioners' sugar"}] Instructions: Beat together egg yolks and salt until thick and light. Beat in light cream, sugar and butter. Sift together flour and nutmeg. Add to egg yolk mixture with lemon rind. Mix well, then chill 1 hour. Roll out 1/4 of the dough at a time, keeping the remaining dough chilled. Roll 1/16 inch thick. Cut in 1 1/2-inch wide strips. Cut diagonally at 4-inch intervals. Make 1 inch slit lengthwise in center of each piece. Slip one end through the slit. Fry a few at a time in deep fat (350 degrees F) for 1 to 2 minutes or until golden. Remove from fat with a slotted spoon. Drain on paper towels. Sprinkle with confectioners' sugar. Store in an airtight container.

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Recipe: Classic Buttermilk Biscuits (Nytimes) Description: This recipe was in Sunday's NYT magazine section and is attributed to Scott Peacock at the Watershed Restaurant in Decatur, GA. We made some this morning and they were delcious. We varied it a bit--less salt and no lard. NOTE: The oven temp specified is 500 degrees, so keep an eye on your baking time. Ingredients: [{"text": "1 tablespoon cream of tartar"}, {"text": "1 1/2 teaspoons baking soda"}, {"text": "5 cups all-purpose flour, sifted"}, {"text": "1 tablespoon salt"}, {"text": "10 tablespoons unsalted butter, chilled and cut into pieces"}, {"text": "2 cups buttermilk, chilled"}, {"text": "3 tablespoons unsalted butter, melted"}] Instructions: Set rack in upper third of oven and preheat to 500°F. Sift together in bowl cream of tartar and baking soda to make baking powder. In a large bowl, whisk flour, baking powder, and salt. Add the butter. Working quickly, rub it between your fingertips until half is coarsely blended and remaining pieces are 3/4" thick. Make a well in the center of the flour. Add all the buttermilk and stir mixture QUICKLY, just until it has blended and a sticky dough forms. (Add 1-2 tbsp.more buttermilk if dough appears too dry.). Immediately turn the dough onto a floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough, and using a flouring rolling pin, roll to 3/4" thick. Prick dough with flour dipped fork at 1/2 " intervals. Flour a 2-3" biscuit cutter and stamp out rounds. Arrange on a heavy, parchment-lined baking sheet. Bake only until golden--10-12 minutes. Remove and brush with the melted butter. Serve hot. NOTE: Great for breaksfast right out of the oven with butter and honey. We eat biscuit leftovers reheated and cracked in half with a creamed vegetable/chicken mixture. (Tastes like mini potpies).

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Recipe: Pretty in Pink Strawberry Champagne Cupcakes Description: None Ingredients: [{"text": "2 1/4 cups all-purpose flour"}, {"text": "1 1/2 cups sugar"}, {"text": "1 tablespoon baking powder"}, {"text": "1/2 teaspoon kosher salt"}, {"text": "1 cup fresh strawberries"}, {"text": "3 eggs"}, {"text": "1 cup extra-dry champagne"}, {"text": "1/2 cup butter, melted"}, {"text": "1/2 cup vegetable oil"}, {"text": "4 cups heavy whipping cream"}, {"text": "8 large marshmallows"}, {"text": "2/3 cups powdered sugar"}, {"text": "Champagne Simple Syrup, recipe follows"}, {"text": "1/2 cup extra dry champagne"}, {"text": "1/2 cup sugar"}] Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 18 to 19 cupcake liners. Sift together the flour, sugar, baking powder, and salt in a medium bowl. Place the strawberries in a food processor and process until pureed. Measure out 1/2 cup of the puree, and reserve the extra for the frosting. In the bowl of a stand mixer with a paddle attachment, mix the strawberry puree, eggs, Champagne, butter, and vegetable oil on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined. Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely. For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the heavy whipping cream on high speed until soft peaks form, about 4 minutes. (While whipping the cream, place a washcloth over the mixer to prevent splatters on countertop.) While the cream is whipping, melt the marshmallows in a heat-proof bowl in the microwave on high for 15 seconds. Stir with a rubber spatula, and plop the melted marshmallows into the whipping cream once the soft peaks are reached. Continue to whip until stiff peaks are formed. Turn the speed to medium and add the sugar and 1/4 cup reserved strawberry puree. Whip until all the ingredients are incorporated, about 30 seconds. To assemble: With a pastry brush, brush the tops of the cooled cupcakes with the Champagne Simple Syrup. Place the frosting in a piping bag with a tip of your choice, and pipe a large dollop or multiple swirls on the tops of the cupcakes. In a medium saucepan over medium-high heat, stir the Champagne and sugar together with a wooden spoon until the sugar has completely dissolved. Reduce the heat to medium, and continue to cook until the mixture has reduced to about half and can line the back of the spoon, about 5 minutes. Allow to cool slightly.

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Recipe: Positively Warm Apple Pie Description: Like your apple pie warm? While in Positano, Italy, my good friend Arturo introduced me to this great holiday cocktail that uses Tuaca, a delicious Italian liqueur made with citrus peels, spice and vanilla. Ingredients: [{"text": "6 oz. apple cider (heated)"}, {"text": "2 oz. Tuaca liqueur"}, {"text": "Whipped cream"}, {"text": "Pinch cinnamon and nutmeg"}, {"text": "Pinch cinnamon and nutmeg"}, {"text": "1 cinnamon stick"}] Instructions: In a glass coffee mug or heat-resistant goblet, combine your heated cider and Tuaca. Top with whipped cream. Sprinkle with cinnamon and nutmeg. Add cinnamon stick.

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Recipe: Crescent Roll Taco Bake Description: This Crescent Roll Taco Bake made with refrigerated crescent roll dough makes dinnertime a breeze. Ingredients: [{"text": "1 tube (8 ounces) refrigerated crescent rolls"}, {"text": "2 cups crushed corn chips, divided"}, {"text": "1-1/2 pounds ground beef"}, {"text": "1 can (15 ounces) tomato sauce"}, {"text": "1 envelope taco seasoning"}, {"text": "1 cup sour cream"}, {"text": "1 cup shredded cheddar cheese"}, {"text": "Optional: Cubed avocado, chopped tomatoes, shredded lettuce and cilantro"}] Instructions: Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips. , Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.

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Recipe: Red Potato Salad Description: Make and share this Red Potato Salad recipe from Food.com. Ingredients: [{"text": "2 lbs red potatoes, diced large 1 inch"}, {"text": "1/4 cup white onion, chopped"}, {"text": "1/4 cup chives, snipped"}, {"text": "1/4 cup celery, chopped"}, {"text": "1 jalapeno pepper, seeded and chopped fine"}, {"text": "salt"}, {"text": "1 tablespoon Dijon mustard"}, {"text": "3/4 cup mayonnaise, no fat type"}, {"text": "1 egg, hard boiled, sliced"}, {"text": "1/4 teaspoon cayenne pepper"}] Instructions: Prepare potatoes with skin on, dice 1 inch; place in pot of salted water and boil until tender, about 15 minutes; drain, cool and set aside. In a large bowl, place onions, chives, celery and jalapeño pepper, salt to taste and mix. Place cooled potatoes in a large bowl, add onion mix; add mustard and no fat mayonnaise; combine. Place in serving bowl, garnish with egg slices and sprinkle with cayenne pepper. Refrigerate until serving.

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Recipe: Baked Glazed Ham Description: I did not add the glaze, and it was just amazing! Ingredients: [{"text": "2 tablespoon(s) sugar"}, {"text": "1 tablespoon(s) paprika"}, {"text": "1 tablespoon(s) chili powder"}, {"text": "1 teaspoon(s) ground cumin"}, {"text": "3/4 teaspoon(s) cinnamon"}, {"text": "1/2 teaspoon(s) ground cloves"}, {"text": "8 pound(s) smoked cooked half ham, trimmed"}, {"text": "12 ounce(s) cola soft drink (i used diet coke)"}, {"text": "GLAZE: (I OMITTED, IT WAS FANTASTIC WITHOUT IT)"}, {"text": "1/3 cup(s) orange juice"}, {"text": "8 ounce(s) plum or apricot preserves"}] Instructions: Combine all seasonings. Score fat in ham to diamond patterns. Sprinkle with seasonings and place in lightly greased shallow roasting pan. Pour pop into bottom. Bake, covered at 325 degrees for 1 hour, uncover and bake 15 min more. Glaze: stir together preserves and orange juice, spoon 3/4 c over ham. Bake 15 min more, until meat thermometer at thickest part reads 140 degrees. Let stand 15 min before slicing and serve with remaining glaze. As I omitted the glaze, I merely cooked the ham to the 140 degrees.

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Recipe: Roasted Sweet-Potato-Pear Soup Description: This soup is the result of a happy accident. I was planning to roast some sweet potatoes to accompany a pork tenderloin, but found I only had two potatoes. I quartered a few pears to roast alongside, and the result was far better than the original planned dish. The leftovers became this soup. The ham adds a salty balance to the sweet, rich soup. Ingredients: [{"text": "2 large sweet potatoes"}, {"text": "3 large, firm pears (any type)"}, {"text": "1 medium onion"}, {"text": "1 tablespoon olive oil"}, {"text": "2 tablespoons butter, cut into small pieces"}, {"text": "1 tablespoon brown sugar"}, {"text": "1 clove garlic, minced"}, {"text": "4-6 cups chicken or vegetable stock"}, {"text": "1 cup diced cooked ham, optional"}] Instructions: None

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Recipe: Sunday Rib Roast Of Beef and Wild Mushrooms Description: How to make Sunday Rib Roast Of Beef and Wild Mushrooms Ingredients: [{"text": "2 teaspoon(s) salt"}, {"text": "4 - plum tomatoes chopped"}, {"text": "2 tablespoon(s) chopped parsley"}, {"text": "1 teaspoon(s) rosemary"}, {"text": "3/4 pound(s) wild mushrooms, fresh sliced"}, {"text": "2 tablespoon(s) butter"}, {"text": "2 - leeks, white part only, finely chopped"}, {"text": "1 cup(s) beef broth"}, {"text": "2 cup(s) warm water"}, {"text": "1 ounce(s) wild mushrooms, dried, any kind"}, {"text": "1 - beef rib roast about 9 pounds"}, {"text": "2 - garlic cloves, minced"}, {"text": "1 teaspoon(s) pepper"}, {"text": "- salt and pepper to taste"}] Instructions: Combine salt, pepper and garlic and rub the mixture into the surface of the beef. Place the beef in a roasting pan, fat side up, and roast for 1 hour. Reduce the oven temperature to 400 degrees and continue roasting for about 1 1/2 hours, or until a meat thermometer inserted in the center of the meat registers 130 degrees for medium-rare or 140 degree for medium. About 30 minutes before the roast will be done, begin preparing the mushrooms. Soak the dried mushrooms in the warm water until they are completely soft and completely rehydrated, about 15 minutes. Squeeze out the mushrooms, rinse well, and set aside. Strain the soaking liquid through a coffee filter. Combine the strained soaking liquid and the beef broth in a saucepan, place over high heat and reduce to 1 cup; set aside. Saute the leeks in butter in a large deep skillet until softened. Add fresh wild mushrooms, leeks, soaked wild mushrooms, rosemary and parsley. Cook until the mushrooms begin to release their moisture. Add the tomatoes and the reduced soaking liquid. Season with salt and pepper, and simmer for 5 minutes. Set aside. When the beef is done, remove it from the oven and allow it to rest 10 minutes before slicing. Cut the meat from the rack of bones and into 1/8-inch slices. Heat the mushroom sauce to a simmer and serve with the meat.

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Recipe: mincemeat Description: mincemeat is a good old fashion sweet meat mixture that is presearved with liquor. good in pies and tarts and in the center of a cookie, cook time includes the time it needs to set. Ingredients: [{"text": "1 lb venison or 1 lb lean beef"}, {"text": "1 quart apple cider (or 2 cups cider and 2 cups cranberry juice)"}, {"text": "1 cup maple syrup"}, {"text": "1 cup brown sugar, packed"}, {"text": "1 teaspoon cinnamon"}, {"text": "1 teaspoon mace"}, {"text": "1/4 teaspoon allspice"}, {"text": "1/4 teaspoon nutmeg"}, {"text": "1/4 teaspoon clove"}, {"text": "1/4 lb suet or 1/4 lb butter"}, {"text": "1/2 lb currants (1 1/2 cups firmly packed)"}, {"text": "1/2 lb golden raisin (1 1/2 cups firmly packed)"}, {"text": "1/2 cup dried cranberries"}, {"text": "1 minced lemon, juice and rind of (or orange if you like it less tart)"}, {"text": "1/4 cup liquor"}] Instructions: Trim the meat (i used the the beef) if necessary and dice it into small cubes. Pour the cider into a large saucepan or small kettle and add the sweeteners and spices. Add the meat and bring this mixture to a boil, then turn down and simmer for about 2 hours, or until the meat is tender. Remove the meat with a slotted spoon, turn off the heat and add the currants, raisins, cranberries and lemon rind and juice to the hot cider/broth mixture. Let these steep while you grind or mince the meat along with the suet, if you're using it. (Suet gives depth to the flavor of the mixture-- I did not use the Suet). Return the meat (and suet) to the fruit mixture, bring back to a boil and then down to a simmer for about 1/2 hour. Boil off enough liquid so the mixture is thick. If you opted not to use suet, melt and blend in the butter at this point. Butter was used in place of suet in years past but was considered a luxury in a pie. Since these days we're more apt to have butter around, it may not be quite such a luxury for us and may be more to our 20th century taste. After the mixture has cooled, add 1/4 cup of"spirits. "This may be anything brandy or rum This adds flavor and helps preserve the mincemeat. Cover and store mincemeat in a cool place for 2 or more weeks if you have time. Give it an occasional stir (clockwise!) and add 2 or 3 more tablespoons of spirits if you wish.

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Recipe: Best Fluffy Twice-Baked Potatoes! Description: These potatos really live up to there name, they ARE fluffy and what I think to be, one of the best recipes for twice baked potatoes. I'm certain you will agree once you try them! Prep time does not include baking the potatoes (which is about 1 hour baking time). Ingredients: [{"text": "6 large potatoes, baked (russets are best)"}, {"text": "2 -3 tablespoons soft butter"}, {"text": "1/2 cup hot milk"}, {"text": "salt and pepper"}, {"text": "1 teaspoon baking powder"}, {"text": "1 pinch nutmeg"}, {"text": "2 egg yolks (place one in a seperate bowl)"}, {"text": "2 egg whites"}, {"text": "1/2-3/4 cup swiss cheese, finely shredded"}, {"text": "2 tablespoons onions, grated (optional)"}, {"text": "1 tablespoon water"}] Instructions: Cut a thin slice from the top of the potato and discard. Scoop out the potato pulp carefully with a spoon, and place the pulp in a medium bowl (be careful not to break the potato skin). With an electric mixer mix the pulp with soft butter, hot milk, salt, pepper, baking powder, nutmeg and ONE egg yolk and onion (if using); whip/beat until smooth and fluffy. Add in the shredded cheese; mix well to combine. In another bowl, whip the egg whites until stiff; fold into potato mixture. Pile the potato mixture back into the skins. In a small bowl or cup beat the remaining egg yolk with water. Set oven to 400 degrees. Brush the egg yolk/water mixture over the top of each potato. Set the stuffed potatoes into a greased baking pan. Bake for 15 minutes.

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Recipe: Peeps Popcorn Description: This salty-sweet snack captures everything you love about an Easter basket in one treat. Ingredients: [{"text": "3 tbsp. butter"}, {"text": "1 package Peeps (5-pack)"}, {"text": "1/3 c. white chocolate chips"}, {"text": "1 package microwave popcorn"}, {"text": "1/4 medium-sized bag M&Ms"}, {"text": "rainbow sprinkles, for topping"}, {"text": "Chopped chocolates (or Russell Stover Iddy Biddy Bunnies), for topping"}] Instructions: In a large saucepan over medium-low heat, melt butter. Once melted, add in Peeps, stirring to slowly break them down and mix into butter. When the Peeps have fully melted, stir in chocolate chips, forming a sauce. Prepare popcorn according to package instructions. Pour popcorn into a large mixing bowl, being careful to remove any kernels, then pour sauce on top and stir to combine. Spread the mixture onto a parchment-lined baking sheet in an even layer. (It will be sticky!) Top the popcorn with M&Ms, sprinkles and any other candies of your choosing. Chill in the fridge for at least 20 minutes, then serve.

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Recipe: Apple Salsa Description: Make and share this Apple Salsa recipe from Food.com. Ingredients: [{"text": "8 flour tortillas"}, {"text": "1/4 cup sugar"}, {"text": "1 tablespoon water"}, {"text": "2 teaspoons cinnamon"}, {"text": "1 red apple"}, {"text": "1 green apple (tart)"}, {"text": "1/4 cup dried cranberries, chopped"}, {"text": "1/4 cup caramel sauce or 1/4 cup butterscotch sundae sauce"}, {"text": "1/4 teaspoon cinnamon"}, {"text": "1 lemon, juice of"}] Instructions: For chips, preheat the oven to 400 degrees. Spritz or brush a small amount of water onto the tortilla. Sprinkle with cinnamon and sugar. Cut into 8 wedges. Place on baking sheet. Bake for 8-10 minutes or until lightly brown. Cool and store in air tight container. Coarsely chop the apples (core but keep the skins on). Add the remaining ingredients. This can store in the fridge for several days.

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Recipe: Jeweled Fruitcake Description: I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who don’t normally care for fruitcake say they love it! —Sharon Hoffman, Donna, Texas Ingredients: [{"text": "2 packages (8 ounces each) pitted dates, chopped"}, {"text": "1/2 pound pecan halves"}, {"text": "1/2 pound Brazil nuts"}, {"text": "1 jar (10 ounces) red maraschino cherries, well drained"}, {"text": "1 jar (10 ounces) green maraschino cherries, well drained"}, {"text": "1/2 cup sweetened shredded coconut"}, {"text": "1-1/2 cups all-purpose flour"}, {"text": "1-1/2 cups sugar"}, {"text": "1 teaspoon baking powder"}, {"text": "1 teaspoon salt"}, {"text": "3 eggs"}, {"text": "2 teaspoons vanilla extract"}] Instructions: Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside. In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated. In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.

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Recipe: Microwave Caramels Description: Seriously. They're that easy. Ingredients: [{"text": "2 1/2 cups light brown sugar, packed"}, {"text": "1 can (14 oz) sweetened condensed milk"}, {"text": "1 cup (2 sticks) unsalted butter"}, {"text": "1 cup light corn syrup"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1/4 teaspoon salt"}, {"text": "Sea salt, as needed for topping (optional)"}] Instructions: Line a with parchment paper and spray with nonstick cooking spray. (Use a 9x9-inch pan for thicker caramels or a 9x13-inch pan for thinner ones.) Set aside. In a large microwave safe bowl, melt the butter. Add sugar, corn syrup, and sweetened condensed milk, and stir to combine. Microwave for 4 minutes. Remove and stir. Microwave again for 4 minutes; remove and stir. Microwave 4 more minutes; remove and stir. Test caramel for doneness using a soft ball test. Drop a small ball of caramel into a glass of water. The caramel should hold together, but still be soft. If caramel is still too soft, microwave for 1 to 2 more minutes. When you’ve reached desired consistency, stir in vanilla and 1/4 teaspoon of salt until combined. Pour caramel into prepared pan, top with a little sea salt, if using, and let sit until completely cooled. Remove from pan and cut into squares or rectangles. Wrap each caramel in paper or store in an air tight container in the refrigerator. Enjoy!

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Recipe: Oatmeal Fiber One Berry Breakfast Bars Description: I got this recipe from Family Fun recipes and I knocked down the sugar, and substituted Fiber One cereal for part of the oats. I also made the size of the bars a more reasonable 12 per pan instead of 16. Ingredients: [{"text": "1 cup flour"}, {"text": "1/3 cup brown sugar, firmly packed"}, {"text": "1/2 cup butter, cold and cut into small cubes"}, {"text": "1 1/2 cups quick-cooking rolled oats"}, {"text": "2 tablespoons orange juice"}, {"text": "1 cup Fiber One cereal"}, {"text": "1/4 cup brown sugar, firmly packed"}, {"text": "2 tablespoons flour"}, {"text": "1 pinch salt"}, {"text": "3 1/2 cups blackberries (or 18 ounce of any kind of Berry)"}, {"text": "1 tablespoon lemon juice"}] Instructions: Heat the oven to 375°. Grease a 9- by 13-inch pan. Add the flour, light brown sugar, and salt to the bowl of a food processor. Pulse once or twice to combine, then add the butter and pulse five or six more times until coarse crumbs form. Add the oats, Fiber One and pulse two or three more times. If you don't have a food processor, use a blender to pulverize the Fiber One and then hand mix the ingredients mentioned above. Remove 1 1/2 cups of the mixture and set it aside. Add the juice to the remaining mixture and pulse three or four times until it's just moistened. Press this mixture firmly and evenly into the bottom of the pan using your fingers or the bottom of a measuring cup. For the filling, whisk together the sugar, flour, and salt in a medium-size bowl. Add the fruit and lemon juice and gently toss the mixture using a rubber spatula until the fruit is coated. Distribute the filling over the crust. Sprinkle the reserved crumb mixture over the filling. Bake the dish until the top is golden, about 35 to 40 minutes. Let the pan cool on a wire rack for about 2 hours, then cut the sheet into 12 bars. Store them in the refrigerator in an airtight container.

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Recipe: Moroccan Carrot Soup Description: This simple spiced carrot soup gets added crunch from toasted pumpkin seeds and a mellow flavor from a drizzle of creamy yogurt. Ingredients: [{"text": "5 c. vegetable broth"}, {"text": "3 c. leftover cooked carrots"}, {"text": "1 tsp. salt"}, {"text": "1 tsp. ground cumin"}, {"text": "1/2 tsp. ground coriander"}, {"text": "1/2 tsp. ground cinnamon"}, {"text": "1/4 tsp. ground allspice"}, {"text": "1/4 tsp. cayenne pepper"}, {"text": "3/4 c. plain low-fat yogurt"}, {"text": "1/2 c. toasted pepitas (shelled pumpkin seeds)"}, {"text": "6 tbsp. olive oil"}, {"text": "Freshly ground pepper"}] Instructions: In a food processor or blender, purée broth and carrots until smooth. Transfer to a large pot, stir in salt and spices, and cook over medium-high heat for 8 to 10 minutes. Thin soup with 1/4 to 1/2 cup water, if necessary to achieve desired consistency. Divide soup among 6 bowls and top each with 2 tablespoons yogurt, a sprinkling of pepitas, 1 tablespoon drizzled olive oil, and freshly ground pepper.

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Recipe: Easy Lemon Poppy Seed Muffins Description: Make and share this Easy Lemon Poppy Seed Muffins recipe from Food.com. Ingredients: [{"text": "1 (18 1/4 ounce) package lemon cake mix"}, {"text": "1 (3 1/2 ounce) package vanilla instant pudding mix (4-serving size)"}, {"text": "4 eggs"}, {"text": "1 cup ricotta cheese"}, {"text": "1/3 cup vegetable oil"}, {"text": "1/4 cup poppy seed"}, {"text": "2 teaspoons lemon zest, grated"}, {"text": "1/4 cup sugar"}] Instructions: Preheat oven to 350*. Prepare muffin tins: grease or paper line one 12-cup and one 6-cup tin. Combine cake mix, pudding mix, eggs, ricotta, oil, poppy seeds and lemon zest in a large mixing bowl. Beat on medium speed with electric mixer for 2 minutes. Spoon batter into prepared muffin tins. Bake for 20 to 25 minutes or until tops spring back when touched lightly. Sprinkle tops with sugar, if desired. Note: For a variation, you may omit the poppy seeds, and substitute with 1 cup chopped almonds. You may also use an equal amount of yogurt as a substitute for the ricotta cheese.

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Recipe: Lasagna Biscuit Cups Description: my moms a pro with these they are good a salad is great to go along with this dish Ingredients: [{"text": "1/2 pound(s) italian pork sausage"}, {"text": "1/2 jar(s) spaghetti sauce"}, {"text": "3/4 cup(s) cottage cheese"}, {"text": "1/4 teaspoon(s) garlic powder"}, {"text": "1/4 teaspoon(s) basil"}, {"text": "1 - egg white"}, {"text": "1 cup(s) mozzarella cheese, shredded"}, {"text": "1 can(s) regular flaky biscuits"}] Instructions: preheat oven to 375. cook meat slowly in skillet. drain and put back in skillet. add spaghetti sauce and stir. set aside. in a small bowl, mix together cottage cheese, garlic, basil and egg white. separate dough into 10 biscuits, place each biscuit in a regular size muffin cups.firmly press dough in bottom and up side of each cup. layer 1 tablespoon of the meat sauce in the bottom of each biscuit cup, top with 1 tablespoon if the cottage cheese mixture. top with some mozzarella cheese. repeat layers. bake 17-20 minutes or until biscuits are golden brown and cheese is melted. serve with leftover meat sauce.

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Recipe: Schaum Torte - Seafoam Cake Description: Make and share this Schaum Torte - Seafoam Cake recipe from Food.com. Ingredients: [{"text": "6 egg whites"}, {"text": "2 cups sugar"}, {"text": "1/2 teaspoon baking powder"}, {"text": "1/4 teaspoon salt"}, {"text": "1 teaspoon vinegar"}, {"text": "1 teaspoon vanilla extract"}, {"text": "unsweetened fresh strawberries or raspberries"}, {"text": "sweetened whipped cream"}] Instructions: Butter a 9-inch spring form pan, and place into a warm oven to evenly coat entire surface; cool (can be refrigerated to cool down). Beat room temperature eggs and salt for 15 minutes using high speed of mixer, or until very stiff. Gradually add sugar and when all is added, beat at high speed for another 15 minutes, or until mixture retains its shape. Add vanilla, vinegar, and baking powder. Mix well, and pour into spring form. Bake 1 hour at 250 degrees F. When the cake has cooled, slice off the crusty top and put unsweetened fruit (strawberries or raspberries) along with sweetened whipped cream and replace crust as carefully as you can.

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Recipe: Grilled Caribbean Chicken Description: Stuffed jalapeno peppers are wrapped in marinated chicken breasts. Tasty bacon seals the deal for a tasty, grilled tropical dinner, pair with a spicy rice dish! Ingredients: [{"text": "6 chicken breasts, boneless and skinless pounded to 1/4 inch thickness"}, {"text": "1 (16 ounce) bottle Italian dressing, use fat-free to cut calories"}, {"text": "3 fresh jalapeno peppers, halved lengthwise and seeded"}, {"text": "3 ounces soft low-fat, cream cheese"}, {"text": "6 slices bacon"}] Instructions: Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours. Preheat the grill for high heat. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.

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Recipe: Old Fashion Rice Custard Description: My wife loves rice custard and I found this recipe on the internet. It's source was listed as Possum Kingdom Lake Cookbook Ingredients: [{"text": "6 eggs"}, {"text": "3 cups milk"}, {"text": "1 cup sugar"}, {"text": "1 teaspoon vanilla"}, {"text": "1/2 teaspoon salt"}, {"text": "1 1/2 cups cooked rice"}, {"text": "1 cup light raisins"}] Instructions: Break eggs into 2 quart buttered casserole;. beat slightly with a fork. Add milk, sugar, vanilla and salt. Blend well. Stir in rice and raisins. Set casserole dish in a pan of water. Bake uncovered at 350 degrees 1 hour and 15 minutes, stirring once after 30 minutes of baking.

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Recipe: Taco Bell Nacho Fries Recipe Description: Copycat Taco Bell Nacho Fries recipe is easy to make at home to enjoy whenever the craving strikes. It doesn't get much better than crispy seasoned fries dipped in cheese sauce. Ingredients: [{"text": "1 lb Ore-Ida Extra Crispy Frozen Fast Food Fries"}, {"text": "Vegetable Oil for Frying"}, {"text": "2 Tbsp Paprika"}, {"text": "2 tsp Salt"}, {"text": "2 tsp Chili Powder"}, {"text": "1 tsp Garlic Powder"}, {"text": "1 tsp Onion Powder"}, {"text": "1/4 tsp Cayenne Pepper (optional)"}, {"text": "16 slices American Cheese"}, {"text": "1/4 cup Milk"}, {"text": "1 Tbsp Liquid from the Jar of Jalape\u00f1o Slices"}] Instructions: Stir together the seasoning mixture ingredients in a small bowl and set aside. Fill a saucepan with the oil to at least 3 inches deep in the pan and heat the oil to 350 degrees F. Cook the fries in the hot oil for 6-8 minutes or until they are crispy. Then move the fries to a plate lined with paper towels to soak up the extra oil. While the fries are cool slightly.  Make the cheese sauce. Unwrap the cheese and tear the slices into smaller pieces.  Place the cheese and the other cheese sauce ingredients into a microwave safe bowl. Microwave the mixture uncovered in 30 second intervals, stirring between each interval until the cheese has melted and is well combined with the other ingredients. Then place the fries in a large mixing bowl and toss them with the seasoning blend. Serve the fries with the cheese sauce on the side and enjoy!

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Recipe: Pecan Crusted Butternut Squash Casserole with Apples Description: This is our absolute favorite side dish for our holiday meals. We just have trouble deciding whether to enjoy it as a side dish or dessert. Maybe both! Ingredients: [{"text": "3 cup(s) cooked, mashed butternut squash"}, {"text": "1/4 cup(s) butter"}, {"text": "1 tablespoon(s) brown sugar"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "dash(es) white pepper"}, {"text": "1 1/2 tablespoon(s) butter"}, {"text": "6 cup(s) sliced unpeeled granny smith apples (about 2 lbs)"}, {"text": "1/4 cup(s) sugar"}, {"text": "1 1/2 cup(s) coarsely crushed cornflakes"}, {"text": "1/2 cup(s) chopped pecans"}, {"text": "1/2 cup(s) brown sugar"}, {"text": "2 tablespoon(s) butter, melted"}] Instructions: Season cooked squash with 1/4 cup butter,1 Tbs brown sugar, 1/4 tsp salt and dash of pepper. Heat 1 1/2 Tbs butter in a skillet; add sliced apples, sprinkle with 1/4 cup sugar, cover and simmer over low heat until barely tender (about 5 minutes). Spread in a 3 quart casserole. Spoon mashed squash evenly over apples. Mix cornflakes with pecans, 1/2 cup brown sugar and melted butter. Sprinkle over squash. Bake in a 350 degree oven for 15 minutes. Enjoy!

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Recipe: Baked Mac and Cheese Casserole Description: I decided to make this dish after my Mac and Cheese cheese mix expired. Kraft Mac and Cheese noodles (minus that nasty neon orange cheese) with real cheddar, mozarella, and ricotta cheese with a warm vegetable filling. Ingredients: [{"text": "13 ounces kraft macaroni and cheese mix (with out neon cheese powder)"}, {"text": "1/2 cup onion, chopped fine"}, {"text": "4 garlic cloves, chopped fine"}, {"text": "1/2 large broccoli floret, chopped"}, {"text": "1/2 cup chopped green bell pepper"}, {"text": "1 cup chopped mushroom"}, {"text": "1/2 cup heavy whipping cream"}, {"text": "2 cups ricotta cheese"}, {"text": "1 1/2 cups Mexican blend cheese, shredded (mix of American, Mozarella or Cheddar cheese... like a Mexican shredded mix)"}, {"text": "2 teaspoons extra virgin olive oil"}] Instructions: Preheat oven to 350 degrees. Boil 12 cups of water in large sauce pan. Once boiling add 2 boxes of Kraft Mac and Cheese noodles. Leave cooking for 7-9 minute. Meanwhile in frying pan or skillet, add 2 teaspoons olive oil. Cook on medium onions, garlic, broccoli, bell pepper, add salt and pepper to taste. Stir. Cook for 7 minute Add mushrooms for 2 minutes. Then turn off heat and set aside. After noodles done, strain and put back into sauce pan. Add heavy whipping cream, ricotta cheese, and shredded cheese and stir until appears melted and mixed fully. Spray a oven dish or pan with Pam or butter and add 1/2 of noodle mixture. Then add all of veggie mix, and finally add the rest of the noodles. Top off with a layer of more shredded cheese for appearance and cilantro if you wish (cilantro add after done cooking and cooling). Cover with foil and put into oven for 15 minute After 15 min, remove foil and cook for another 20-25 minute. ENJOY,. Madeline.

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Recipe: Chocolate Chip Holiday Tea Cakes Description: These Chocolate Chip Holiday Tea Cakes are for all the chocolate fans out there! This variation of the beloved holiday cookie incorporates chocolate chips inside as well as melted chocolate drizzled on top. Ingredients: [{"text": "1 1 cup (2 sticks)"}, {"text": "1/2 1/2 cup sifted powdered sugar"}, {"text": "1 1 teaspoon vanilla extract"}, {"text": "2 2 cups all-purpose flour"}, {"text": "2/3 2/3 cup finely chopped nuts"}, {"text": "2 cups (12-oz. pkg.) NESTL\u00c9\u00ae TOLL HOUSE\u00ae Semi-Sweet Chocolate Morsels"}] Instructions: PREHEAT oven to 350° F. BEAT butter and powdered sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour and nuts. Stir in 1 1/2 cups morsels. Roll dough into 1-inch balls; place on ungreased baking sheets. BAKE for 10 to 12 minutes or until set and light golden brown on bottom. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely. MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight containers. NOTE: For a spicier cookie, add 2 to 2 1/2 teaspoons ground cinnamon to flour before adding to butter-sugar mixture.

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Recipe: Sweet Chili Chicken Wings Description: Chicken wings + sweet chili sauce = one big mess requiring tons of napkins! Ingredients: [{"text": "3 tablespoons vegetable oil"}, {"text": "1/4 cup seasoned rice vinegar"}, {"text": "2 tablespoons soy sauce, divided"}, {"text": "2 garlic cloves, pressed"}, {"text": "1 tablespoon ginger, minced"}, {"text": "1/8 teaspoon red chili pepper flakes"}, {"text": "20 chicken wings"}, {"text": "1/4 cup Thai sweet chili sauce"}, {"text": "2 teaspoons Sriracha sauce"}] Instructions: None

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Recipe: Tasty Banana Bars Description: Make and share this Tasty Banana Bars recipe from Food.com. Ingredients: [{"text": "16 ounces yellow cake mix"}, {"text": "1 1/4 cups bananas, thinly sliced"}, {"text": "1 cup buttermilk"}, {"text": "1/4 cup coffee, cold"}, {"text": "2 eggs"}, {"text": "1 1/3 cups powdered sugar"}, {"text": "1/4 teaspoon salt"}, {"text": "1 tablespoon butter"}, {"text": "2 -3 tablespoons cold coffee"}] Instructions: Preheat oven to 350°F. Grease a 13 X 9-inch baking pan. In a large bowl, blend cake mix, bananas, buttermilk, cold coffee, and eggs. Beat 2 minutes at highest speed. Pour into greased pan. Bake 25 to 35 minutes or until bar springs back when touched lightly in center; cool. Mix frosting ingredients until smooth, frost bars.

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Recipe: Chilled Coffee and Milk Description: Save money as opposed to buying coffee chain "coffee and milk" drinks, with this simple recipe Ingredients: [{"text": "2 1/2 cup(s) coffee, hot"}, {"text": "2 1/2 cup(s) milk"}, {"text": "1 1/2 tablespoon(s) sugar"}, {"text": "0.5 teaspoon(s) pure vanilla extract"}] Instructions: Brew coffee to taste (I use 6 tbsp) to the 6 "cup" line on your coffee maker, or 20 oz. Add sweetener and vanilla extract to brewed coffee and stir thoroughly (I use stevia blend instead of sugar, which has a vanilla sort of after-taste anyway) Add 2.5 cups milk to coffee and chill for several hours

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Recipe: Slow Cooker Apple Butter - A Southern Soul Description: If you all are like me, you enjoy finding new and creative ideas on Pinterest.  Sometimes they work, and sometimes they don’t but hold on…I found a little something that works beautifully – a slow cooker method for apple butter. First off, it’s so easy because the hardest part of this recipe is getting the apples … Ingredients: [{"text": "3 pounds of apples ((I used a mixture of granny smith, macintosh & gala))"}, {"text": "1 tablespoon butter"}, {"text": "1/2 cup brown sugar"}, {"text": "1/2 cup granulated sugar"}, {"text": "2 teaspoons cinnamon"}, {"text": "1/2 teaspoon nutmeg"}, {"text": "1/4 teaspoon salt"}, {"text": "1/2 cup water"}] Instructions: Wash, peel, core and chop apples. Coat inside of slow cooker with butter and place apples inside. Sprinkle brown sugar, granulated sugar, cinnamon, nutmeg and salt over apples. Gently stir to mix. Pour water over mixture. Place lid on slow cooker, set to low for 8 hours. After cooking time, remove lid and let cool for 30 minutes. Using an immersion blender (regular blender on pulse or potato masher will also work) blend apples until smooth. With lid off of crock pot, continue to cook apple butter for 1 to 1 1/2 hours until thickened. Let cool & store in airtight container in refrigerator.

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Recipe: Southern Buttermilk Cornbread Description: Make and share this Southern Buttermilk Cornbread recipe from Food.com. Ingredients: [{"text": "1 1/2 cups yellow cornmeal"}, {"text": "1/2 cup all-purpose flour"}, {"text": "1 1/2 cups fat-free buttermilk"}, {"text": "2 tablespoons canola oil"}, {"text": "2 teaspoons baking powder"}, {"text": "1 teaspoon sugar"}, {"text": "1 teaspoon salt"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/2 cup egg substitute"}] Instructions: Heat oven to 450 degrees. Grease a 10-inch cast iron skillet. Mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan. Bake about 20 minutes, until golden brown. Serve warm.

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Recipe: Fettuccine - Plain And Simple Description: I was in the mood for something simple last night, and know my kids love Fettuccine..so, I whipped up the sauce..it's so easy..boiled the noodles and you have a delicious simple meal... My daughter would eat this every day of the week if I made it... Serve with a salad and garlic bread.. Delicious! My pictures. Ingredients: [{"text": "1 box(es) fettuccine pasta, prepared el dente"}, {"text": "2 clove(s) garlic, minced"}, {"text": "3 cup(s) heavy cream"}, {"text": "1 cup(s) shredded parmesan cheese"}, {"text": "2 teaspoon(s) paprika, i use smoked"}, {"text": "1 1/2 teaspoon(s) salt"}, {"text": "1 teaspoon(s) fresh ground pepper, or whatever pepper you use"}, {"text": "- pinch of nutmeg"}, {"text": "- additional parmesan cheese for garnish"}, {"text": "3 - 4 - scallion, sliced , including green part ( optional) for garnish"}] Instructions: Prepare pasta according to package directions While pasta is cooking; in a medium saucepan, on medium heat; saute the garlic in a tablespoon of oil, just long enough to extract flavor, do not burn. Add the 3 cups of cream, bring to a simmer, add the paprika, nutmeg, salt, pepper and Parmesan cheese, stirring constantly as so not to scorch. Continue simmering until sauce starts to thicken ( about 10 - 15 minutes ). It may seem too thin, but will thicken as it starts to cool down. If you want it thicker just add some more Parmesan. When pasta is finished cooking, drain well. I add a small amount of olive oil and toss. Plate your pasta; ladle sauce over the pasta, sprinkle with more Parmesan cheese and scallions.. **I don't rinse my pasta, the sauce will adhere better if not rinsed. You can add chicken, mushrooms, peppers, whatever you like..we were just in the mood for simple..

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Recipe: Sausage and Cornbread Dressing Description: At our house, we add sausage and a little steak sauce to this cornbread dressing for a meal that warms our cold winter nights. —Mandy Nall, Montgomery, Alabama Ingredients: [{"text": "1 package (19-1/2 ounces) Italian turkey sausage links, casings removed"}, {"text": "4 medium onions, chopped (about 3 cups)"}, {"text": "1/2 cup chopped celery"}, {"text": "6 cups cubed day-old white or French bread"}, {"text": "6 cups coarsely crumbled cornbread"}, {"text": "2 large eggs"}, {"text": "2 tablespoons steak sauce"}, {"text": "2 teaspoons onion salt"}, {"text": "2 teaspoons poultry seasoning"}, {"text": "2 teaspoons dried parsley flakes"}, {"text": "1 teaspoon garlic powder"}, {"text": "1 teaspoon baking powder"}, {"text": "2-1/2 to 3 cups reduced-sodium chicken broth"}] Instructions: Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot. Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine. In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness. Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.

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Recipe: Orange Fruit Dip Description: Make and share this Orange Fruit Dip recipe from Food.com. Ingredients: [{"text": "1 cup sugar"}, {"text": "2 tablespoons cornstarch, plus"}, {"text": "1 teaspoon cornstarch"}, {"text": "1/4 teaspoon salt"}, {"text": "1 cup orange juice"}, {"text": "1/2 water"}, {"text": "1/4 cup lemon juice"}, {"text": "1/2 teaspoon orange zest"}, {"text": "1/2 teaspoon grated fresh lemon rind"}, {"text": "fresh fruit"}] Instructions: In a small saucepan, combine the sugar, cornstarch and salt; stir in the orange juice, water, lemon juice, and orange and lemon peel until blended. Bring to a boil; cook and stir or 2 minutes or until thickened. Cover and refrigerate until chilled. Serve with fruit.

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Recipe: Spiked Monkfish Over Couscous Description: None Ingredients: [{"text": "1/4 cup olive oil"}, {"text": "1 onion, finely chopped"}, {"text": "2 green bell peppers, finely chopped"}, {"text": "4 carrots, thinly sliced"}, {"text": "14 oz can plum tomatoes, chopped with juices"}, {"text": "1/2 teaspoon each ground cumin, crumbled saffron and hot red pepper"}, {"text": "1 1/2 pounds skinless monkfish fillet, cut into 3/4-inch chunks"}, {"text": "2 cups fish stock or clam juice"}, {"text": "10-ounce box (1 3/4 cups) plain couscous"}, {"text": "2 tablespoons unsalted butter"}, {"text": "Salt and pepper"}] Instructions: Heat the olive oil in a large skillet. Add onions and peppers and saute for about a minute. Cover and cook until onions are tender, about 5 minutes. Add the carrots, tomatoes and their juices, cumin, saffron and crushed pepper. Cover and cook until carrots are tender, about 5 minutes Add chick peas and monkfish. Cover and simmer until fish is cooked through, about 10 minutes While fish is cooking, bring fish stock to a boil. Add couscous and immediately remove from heat. Let couscous steep about 5 minutes. Remove from heat and add butter; season to taste with salt and pepper. Ladle couscous in a bowl and ladle soupy monkfish stew over the top.

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Recipe: Simplest Apple Butter Description: This recipe is hands-off and easy--plus, with no added sugar, its about as healthy as any whole apple. Ingredients: [{"text": "7 large apples"}, {"text": "1 tablespoon ground cinnamon"}, {"text": "1.5 teaspoons ground allspice"}, {"text": "1.5 teaspoons ground nutmeg"}, {"text": "1 teaspoon ground cloves"}, {"text": "1 cup water"}] Instructions: None

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Recipe: Chocolate Nut Bread Description: Make and share this Chocolate Nut Bread recipe from Food.com. Ingredients: [{"text": "4 cups all-purpose flour"}, {"text": "1 cup granulated sugar"}, {"text": "1 teaspoon baking powder"}, {"text": "1 tablespoon baking soda"}, {"text": "1 teaspoon salt"}, {"text": "2 large eggs"}, {"text": "1 3/4 cups milk"}, {"text": "2/3 cup vegetable oil"}, {"text": "2 cups semi-sweet chocolate chips, divided"}, {"text": "1/2 cup walnuts, chopped"}] Instructions: PREHEAT oven to 350°F. Grease two 9x5-inch loaf pans. COMBINE flour, sugar, baking powder, baking soda and salt in large bowl. COMBINE eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in 1 1/2 cups morsels and nuts. Spoon into prepared loaf pans. BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks. MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over bread.

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Recipe: Kiss Pies Description: I found this recipe in our local co-op magazine and thought it would be one of my Christmas cookies this year. Easy and good. Ingredients: [{"text": "- ready made pie crust"}, {"text": "1 - bag of hersheys kisses"}, {"text": "1 - egg white"}, {"text": "- granulated sugar for sprinkling"}] Instructions: Cut the ready made pie crusts into rounds. Using a biscuit cutter is fine, or just a knife. Put a Hersheys kiss in the center. Tuck up the sides to make a 4 corner dumpling. Pinch seams together. Brush with egg white, sprinkle with sugar and Bake 350 for about 15 minutes. DO NOT overcook. You can use all the different Hershey kiss flavors if desired. The mint, the caramel, etc. Whatever your heart desires!

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Recipe: Chicken Soup Francaise Description: This soup is good for what ails you! If you want, you can substitute pre-cooked chicken and reduce the cooking time in step 3 by 2 minutes. Anyway you make it, it is quick and easy, but very satisfying! Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "1 medium yellow onion, coarsely chopped"}, {"text": "3 garlic cloves, thinly sliced"}, {"text": "1 large red bell pepper, cored, seeded, and diced"}, {"text": "1 large green bell pepper, cored seeded, and diced"}, {"text": "2 medium zucchini, halved lengthwise and sliced 1/4 inch thick"}, {"text": "1/2 teaspoon dried marjoram, crumbled"}, {"text": "1 (8 ounce) can tomato sauce"}, {"text": "4 3/4 cups basic chicken stock, I use Basic Chicken Stock"}, {"text": "6 ounces broad egg noodles"}, {"text": "1 1/4 lbs boneless skinless chicken thighs, cut into 1/2 inch cubes"}, {"text": "1/4 teaspoon salt"}] Instructions: Heat the oil in a large saucepan over moderate heat for 1 minute. Add the onion and saute until limp, about 5 minutes. Add the garlic and saute 1 minute more. Stir in the red and green peppers. Cover, and cook over moderately low heat, stirring occasionally for 5 minutes. Add the zucchini and marjoram, cover, and cook, stirring occasionally, for 7 minutes. Add the tomato sauce, cover and simmer for 5 minutes. Then add the stock and bring to a boil over high heat. Add the noodles, cover, and boil for 5 minutes. Add the chicken and salt, reduce heat to medium, cover and simmer until the chicken is cooked. Enjoy!

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Recipe: Split Pea Soup Description: Make and share this Split Pea Soup recipe from Food.com. Ingredients: [{"text": "5 cups filtered water"}, {"text": "1 1/2 cups dried split peas"}, {"text": "2 cups diced onions"}, {"text": "1/2 cup diced carrot"}, {"text": "1/2 cup cubed potato"}, {"text": "1 minced garlic clove"}, {"text": "1 teaspoon sea salt (or table)"}, {"text": "1 pinch black pepper"}, {"text": "1 pinch thyme"}] Instructions: Bring water and vegetables to boil in a pot. Add split peas, stir, then reduce heat to simmer. Partially cover and simmer for 1.5 hours, stirring occasionally. Add spices at the end, a few minutes prior to completion. Serve, and enjoy!

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Recipe: Mamaliga Cu Branza (Cornmeal Mush With Cheese) Description: Mamaliga is a traditional Romanian Recipe. When one thinks of mush, it is usually unappealing. If you are familiar with and like Polenta, here is the Romanian version. We call it Mamaliga. When I was a child, my mother would serve Mamaliga, on its own, with fish, or other meats, instead of bread. It is equally good the next day, because it can be cut into pieces, and dipped into a tocana (stew) or ciorba de fasole (bean soup). The next day, Mamaliga may be served for breakfast, fried with bacon, or sausages. Ingredients: [{"text": "1 1/4 cups cornmeal"}, {"text": "1 3/4 teaspoons salt"}, {"text": "5 1/2 cups cold water"}, {"text": "1/4 lb butter"}, {"text": "1/2 pint sour cream"}, {"text": "3/4 lb cheddar cheese, cheese, grated. (medium or old, your choice)"}] Instructions: To prepare the Mamaliga, mix the cornmeal,and salt together with 1 1/2 c cold water and set it aside to soften. Bring 4 cups water to a hard boil. Add the cornmeal mixture to the boiling water, stirring constantly. When the Mamaliga begins to thicken, cover, and cook over lower heat, for about 30 minutes, stirring periodically; do not allow Mamaliga to burn. Now you are ready for the cheese. Divide the butter into 3 equal parts. Divide the grated cheese into two equal parts. Divide the cooked cornmeal into two equal parts. To a casserole dish, add 1/3 of the butter and 1/2 of the cooked cornmeal. Add an additional 1/3 of the butter, and 1/2 of the grated cheese. Add second 1/2 of the cooked cornmeal, butter and cheese. Top with the sour cream. Bake 1 hour at 350°F.

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Recipe: Peester's Rotisserie Chicken Description: Make and share this Peester's Rotisserie Chicken recipe from Food.com. Ingredients: [{"text": "2 -3 lbs roasting chickens"}, {"text": "2 -3 whole garlic cloves"}, {"text": "1 whole lemon, cut into wedges"}, {"text": "1 teaspoon smoked paprika"}, {"text": "2 ounces softened butter"}, {"text": "2 tablespoons olive oil"}, {"text": "1 teaspoon thyme"}] Instructions: Finely chop one clove of garlic. Mix into butter along with the thyme. Put fingers under skin of chicken to loosen from the flesh. Push the butter mixture between the skin and flesh. Put the other one to two cloves of garlic inside the chicken along with the lemon wedges. Rub the oil in well to the skin and sprinkle on the smoked paprika. Cook in your rotisserie for approx 75 minutes.

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Recipe: Monkey Munch Description: This recipe is from the show Jon & Kate + 8. My daughter loves to take this with us when we go place for a snack. Ingredients: [{"text": "9 cups Crispix cereal"}, {"text": "1 cup non-dairy chocolate chips"}, {"text": "1/2 cup peanut butter"}, {"text": "1/4 cup celeb lactose-free margarine"}, {"text": "1 teaspoon vanilla"}, {"text": "1 1/2 cups icing sugar"}] Instructions: Melt together chocolate chips, butter and peanut butter. Stir in vanilla. Add cereal and stir until well coated. Place cereal in a ziploc bag with the icing sugar. Shake the bag until all the chocolate is covered with sugar. Place on a cookie sheet to dry. Then refridgerate.

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Recipe: Famous Ohio Buckeyes Description: These are the most famous candies in Ohio and are made so many different ways. This happens to be our favorite way. Bare minimum I make at least 12 dozen. My entire family always want their share of Buckeyes for Christmas. So, they must be made. lol They are very rich candies that are delish. I will dip them in different colored chocolates for the holiday and sprinkle colored sugars. Now, when I first started making these I used paraffin wax but quickly found another way. I just don't like using it. It does give a shinier outside but that doesn't matter to my family. Hope you enjoy. Ingredients: [{"text": "1 stick(s) butter, softened"}, {"text": "18 ounce(s) jar of jif creamy peanut butter"}, {"text": "2 teaspoon(s) vanilla or one vanilla bean"}, {"text": "1 pound(s) confectioners' sugar, approx."}, {"text": "2 pound(s) candy chocolate, approx."}, {"text": "1 box(es) toothpicks"}, {"text": "- wax paper"}] Instructions: Cream together your first 3 ingredients. Then start adding your sugar a cup or two at a time. Now this will get really hard to mix and I usually grab my husband at this point to stir this together. But you want it to be sorta crumbly but still sticking together. So, you may use the whole pd. of sugar or not. Once you make them a few times you will get the right texture down. I have made these so many times I really don't measure to much. If you find it to dry add some more peanut butter. Now, begin rolling into small balls about 1 inch in size and place on a cookie sheet with wax paper. Once you have them rolled push toothpicks down in center of each Buckeye. About 1/2 way or so. You will place these in the freezer for about 10 to 15 minutes or so just to get them cold. (Don't let them get too cold or else you will cause the chocolate to crack after they are dipped) While they are chilling, melt down your candy chocolate. I have used 1 bag of milk and 1 bag of dark and mixed together. I have also added into milk chocolate a bag of Ghiradelli dark chocolate. WOW, is that good. Now, once you start dipping the balls into the chocolate you want to go fast. Dip them about 2/3 of the way so that they look like Buckeyes. Now, sit them on another wax piece of paper. Once dry remove the toothpicks and plate them. Use plastic gloves if possible so that you do not get finger prints on the chocolate. At Christmas time I dip them in white chocolate too adn spinkle colored sugars on top or I drizzle green or red on top. Melanie, made these for Valentine's day and for a bake sale for Smile Train. They are beautiful in the white chocolate and red sprinkles. May 25th, 2014 --- Made these for my cousin Bridgette's Wedding this past Saturday on the 24th of May. I decided to put some bling on them and drizzle colors from her wedding bouquet. White, orange and pink to make them a little more festive. May 25th, 2014 --- Here they are at the wedding on a festive tray.

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Recipe: Brown Soup Stock Description: A robust base for many of your soups. There's no need to peel the vegetables as they are strained out at the end of the cooking. Back in the day, this soup cooked all day in the soup well of the stove,but modern cooks may wish to use their crockpot or slow cooker. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients: [{"text": "5 lbs beef bones with marrow"}, {"text": "3 quarts water"}, {"text": "8 peppercorns"}, {"text": "5 whole cloves"}, {"text": "1 bay leaf"}, {"text": "2 sprigs parsley"}, {"text": "3 sprigs thyme"}, {"text": "1 tablespoon salt"}, {"text": "1 stalk celery, diced"}, {"text": "1/2 cup carrot, diced"}, {"text": "1/2 cup turnip, diced"}, {"text": "2 onions, sliced"}] Instructions: Cut lean meat from the bones and brown 1/3 of it in the marrow taken from the bones. Put the rest of the meat and bones in a large kettle, cover with water and let stand for an hour. Add browned meat and seasonings; bring to a boil. Reduce heat and simmer for 5 hours. Add the vegetables and cook for an addidional 1 1/2 hours. Strain through a cheesecloth and cool. When cold, remove layer of fat which forms on the top. Serve hot. Soup stock stored in glass jars in the frig will keep almost indefinitely if fat layer is intact.

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Recipe: Flavorful Onion Soup Description: I got this recipe from a diabetic cooking. I never like onion soup until I tried this recipe. I think this is very yummy. Ingredients: [{"text": "1 tablespoon reduced-calorie margarine"}, {"text": "5 1/2 cups water"}, {"text": "1/2 teaspoon Worcestershire sauce"}, {"text": "1 medium onion, thinly sliced"}, {"text": "2 tablespoons low-sodium beef bouillon granules"}] Instructions: Melt margarine in a medium saucepan over low heat; add onion. Cover and cook over low heat 20 minutes or until onion is lightly browned, stirring occasionally. Add water, bouillon granules, and worcestershire sauce, stirring well. Cover and bring to a boil. Reduce heat, and simmer 10 minutes.

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Recipe: Vietnamese Green Papaya Shrimp Salad Description: Make and share this Vietnamese Green Papaya Shrimp Salad recipe from Food.com. Ingredients: [{"text": "1/2 cup vietnamese hot sauce (Nuoc Cham)"}, {"text": "1 1/2 lbs papayas (peeled, seeded, and finely shredded)"}, {"text": "10 medium shrimp"}, {"text": "2 chili peppers (Chopped)"}, {"text": "1 medium carrot (Finely shredded)"}, {"text": "1/2 cup chopped cilantro (or mint)"}] Instructions: Prepare the Nuoc Cham. Boil the shrimp in hot water for 3-4 minutes. Shell, devein, and slice in half. Set aside. In a salad bowl, combine the shredded papaya, shredded carrot, shrimps, cilantro (or mint), chopped chili pepper, Nuoc Cham, and mix well. Serve.

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Recipe: Sassy Chicken Description: Make and share this Sassy Chicken recipe from Food.com. Ingredients: [{"text": "1 (3 lb) broiler-fryer chickens"}, {"text": "1/2 cup flour"}, {"text": "1/4 cup vegetable oil or 1/4 cup shortening"}, {"text": "1/2 cup firmly packed brown sugar"}, {"text": "1 tablespoon honey"}, {"text": "1 (9 ounce) can crushed pineapple in syrup"}, {"text": "6 whole cloves"}] Instructions: Cut fryer into serving pieces. Dredge in flour. Brown slowly in hot oil or shortening, taking about 20 min to brown completely. Drain fat from pan and discard. Combine remaining ingredients in a bowl. Pour over chicken. Cover tightly and simmer 30-45 min or until tender.

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Recipe: Garlic-And-Herb Oven Fried Halibut Description: Well most of it's done in the oven! The original recipe is from Cooking Light but I've made a couple modifications. While the fish is baking I deglaze the frying pan with a flavored vinegar (I use a tequila-lime vinegar) and a little water, then top the fish with the sauce before serving. Here's a great resource for more ideas on deglazing http://www.foodnetwork.com Ingredients: [{"text": "1 cup panko breadcrumbs (not available in my supermarket so I used seasoned bread crumbs with Parmesan cheese)"}, {"text": "1 tablespoon chopped fresh basil"}, {"text": "1 tablespoon chopped fresh parsley"}, {"text": "1/2 teaspoon onion powder"}, {"text": "1 large garlic clove, minced"}, {"text": "3 eggs, beaten"}, {"text": "1/4 cup all-purpose flour"}, {"text": "6 halibut fillets"}, {"text": "salt & pepper"}, {"text": "3 tablespoons olive oil, divided"}, {"text": "1/4 cup flavored vinegar"}] Instructions: Preheat oven to 450°F. Combine first 5 ingredients in a shallow dish. Place eggs in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture. Dredge in breadcrumb mixture. Heat 1 tablespoon oil in skillet over medium-high heat. Add 2 fish fillets; cooks 2-3 minutes per side or until browned. Place fish on foil lined baking sheet coated with cooking spray. Repeat process with remaining olive oil and remaining fish. Bake at 450°F for 6 minutes or until fish easily flakes when tested with a fork or until desired doneness. While fish is baking, deglaze the frying pan with flavored vinegar over medium-high heat. Add a little water to thin the mixture and drizzle over the fish before serving.

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Recipe: Curd Marinade for Barbecues Description: Make and share this Curd Marinade for Barbecues recipe from Food.com. Ingredients: [{"text": "1 cup tied curds"}, {"text": "1 tablespoon finely chopped coriander leaves"}, {"text": "1 teaspoon ginger paste"}, {"text": "1 teaspoon garlic paste"}, {"text": "1/2 teaspoon red chili powder"}, {"text": "1 teaspoon sugar"}, {"text": "1/2 teaspoon cumin seed, crushed"}, {"text": "salt"}] Instructions: Mix all the ingredients well. Use it to marinate all vegetables as mentioned in the recipe. Mix. Refrigerate till needed.

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Recipe: Grill Recipe: Blackened Beer-Brined Chicken Breasts Description: None Ingredients: [{"text": "2 cups apple cider"}, {"text": "1/2 cup brown sugar"}, {"text": "1/2 cup kosher salt"}, {"text": "1 cinnamon stick"}, {"text": "1 bay leaf"}, {"text": "1 tablespoon whole peppercorns"}, {"text": "1 teaspoon whole cloves"}, {"text": "4 medium bone-in, skin-on chicken breasts (about 3 pounds)"}, {"text": "2 (12-ounce) bottles dark or amber beer"}, {"text": "2 tablespoons butter"}, {"text": "2 teaspoons chili powder"}, {"text": "1 teaspoon cayenne (optional)"}] Instructions: Combine the cider, sugar, salt, cinnamon, bay leaf, peppercorns, and cloves in a sauce pan over medium heat. Stir just until sugar and salt are dissolved. Remove from heat and let to cool to room temperature. Lay the chicken breasts, skin-side down, in a shallow glass or ceramic (not metal) baking dish. Stir the beer into the cider mixture, then pour over the chicken. Cover and refrigerate the chicken for 4 to 8 hours. When ready to grill, heat a gas or charcoal grill to to high heat (about 450-degrees). Meanwhile, transfer the chicken from the brine to a clean plate and let it rest, covered, for 15 to 20 minutes to take the chill off. Melt butter and stir in chili powder and cayenne. Brush half the chili butter over the skin on each chicken breast and lay the breasts skin-side down on the grill. Cover and let cook undisturbed for 15 minutes. Flip the chicken breasts, taking care not to tear the skin, and brush with the remaining chili butter. Cover and cook for another 10 minutes. Check the chicken for doneness, and if necessary, continue cooking in 5 minute increments until it has finished cooking. The chicken is done when the interior reaches 165°F, its juices run clear, and the inside is no longer pink. Tent the chicken breasts with aluminum foil and let them rest 10 minutes before carving. The bones should pull away cleanly from the underside of the breasts with a little pressure. Slice the breasts into thin pieces and serve.

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