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Recipe: Cajun Turkey Chow Mein Description: Make and share this Cajun Turkey Chow Mein recipe from Food.com. Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "1/2 cup chopped celery"}, {"text": "1/2 cup chopped green pepper"}, {"text": "1 clove garlic, minced"}, {"text": "1 small onion, chopped fine"}, {"text": "1 lb ground turkey"}, {"text": "1 (16 ounce) can diced tomatoes"}, {"text": "salt and pepper"}, {"text": "1 cup uncooked rice"}, {"text": "1 cup water"}] Instructions: Saute celery, green pepper, garlic and onion in olive oil. Add ground turkey and brown. Stir in tomatoes, rice, seasonings and water. Bring to a boil, reduce heat, cover and simmer about 20 minutes or until rice is cooked.

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Recipe: Sticky Toffee Pudding Description: Sticky toffee pudding is a moist, spiced sponge cake made with blended dates and doused in toffee sauce. Try this Christmas pudding recipe for the holidays! Ingredients: [{"text": "1/2 lb. pitted dates (about 1 1/2 cups)"}, {"text": "1 tsp. baking soda"}, {"text": "1 c. boiling water"}, {"text": "1/2 c. unsalted butter, softened, plus more for greasing"}, {"text": "1 1/2 c. all-purpose flour"}, {"text": "1 tsp. baking powder"}, {"text": "1/2 tsp. ground cinnamon"}, {"text": "1/4 tsp. kosher salt"}, {"text": "1/8 tsp. ground cloves"}, {"text": "1 c. firmly packed dark brown sugar"}, {"text": "1 large egg, room temperature"}, {"text": "1 tsp. vanilla extract"}, {"text": "Vanilla ice cream, to serve"}, {"text": "1/2 c. unsalted butter, cubed"}, {"text": "1 c. firmly packed dark brown sugar"}, {"text": "1/4 tsp. kosher salt"}, {"text": "3/4 c. heavy whipping cream"}, {"text": "1 tsp. vanilla extract"}] Instructions: For the pudding: Preheat the oven to 350°F. In a medium bowl, combine the dates, baking soda, and 1 cup of boiling water. Cover and let stand until softened, 15 minutes. Transfer the date mixture to the container of a blender and process until smooth, 30 seconds to 1 minute. Scrape down the slides and bottom of the blender with a rubber spatula to ensure the mixture is smooth. Butter 8 (6-ounce) ramekins and place them on a baking sheet. Or, butter a 2-quart baking dish and place it on a baking sheet. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and cloves. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy, 3 to 4 minutes. Scrape the bottom and sides of the bowl with a rubber spatula. Beat in the egg and vanilla, scraping the bowl as necessary. With the mixer on low speed, gradually add the flour mixture, alternating with the date mixture, beating until just combined. Spoon the mixture into the prepared ramekins until two-thirds full, smoothing the tops. Or, spoon the mixture into the prepared 2-quart baking dish, smoothing the top. Bake until a wooden pick inserted near the center comes out clean, 25 to 30 minutes for the ramekins, or 55 minutes to 1 hour for the baking dish. Remove from the oven and immediately use a fork or a wooden pick to poke holes through to the bottom, all over the pudding. Leave the oven on. For the toffee sauce: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt and bring to a boil. Cook, whisking constantly, until the sugar is melted, 2 to 3 minutes. Whisking constantly, slowly stream in the heavy whipping cream. Cook until fully combined, smooth, and glossy. Remove the mixture from the heat and stir in the vanilla. Pour 1 tablespoon of the sauce over each individual pudding. Or, pour 1 cup of the sauce evenly over the entire pudding. Return the pudding to the oven and bake until the sauce is bubbly and starts to soak into the pudding, about 5 minutes for the ramekins, and 10 minutes for the baking dish. If baking the pudding in ramekins, allow the pudding to cool at least 10 minutes before loosening the sides with a small knife and unmolding the cakes. Serve the pudding hot with the remaining sauce and vanilla ice cream. If baking in a 2-quart dish, transfer to a cooling rack and let cool for 30 minutes. Scoop the pudding while still warm and serve the pudding hot with the remaining sauce and vanilla ice cream.

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Recipe: Vichyssoise Description: Make and share this Vichyssoise recipe from Food.com. Ingredients: [{"text": "6 leeks, thinly sliced"}, {"text": "2 large potatoes"}, {"text": "1/2 cup celery, diced"}, {"text": "2 cups water"}, {"text": "salt and pepper"}, {"text": "1 1/2 cups chicken stock"}, {"text": "1/4 teaspoon nutmeg"}, {"text": "1 cup cream"}] Instructions: Simmer leeks, potatoes and celery in the water with a little salt and pepper added, until vegetables are tender (about 1/2 hour). Add chicken stock; bring to boiling point. Press mixture through a sieve. Add nutmeg and chill well. Add cream (part sweet and part sour may be used). Beat with an egg beater. Serve ice cold with chopped chives added to each cup or bowl of soup.

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Recipe: World's Tallest Omelet Description: From the Food Network show "Low Carb and Lovin' It", this is chef George Stella's take on omelets. Fill this with your favorite filling--let your imagination be your guide! I like to sprinkle chopped tomatoes, green onions and cheese over the omelet before putting it in the oven, or you can make it a pizza omelet with pepperoni and mozzarella...well you get the idea Ingredients: [{"text": "5 eggs"}, {"text": "2 tablespoons club soda"}, {"text": "1/8 teaspoon baking powder"}, {"text": "1/8 teaspoon salt"}, {"text": "1/8 teaspoon fresh ground black pepper"}, {"text": "1 tablespoon unsalted butter"}, {"text": "3 ounces shredded cheese, your choice"}, {"text": "chopped tomatoes or crumbled sausage, etc"}] Instructions: Preheat the broiler to high. Place all ingredients, except butter, in a blender and process on high speed for about 10 seconds to incorporate air into the mix; the club soda and baking powder will help the omelet to rise. (You may also use a hand-held blender with a deep cup). Melt the butter in a large non-stick pan over medium-high heat. Pour in the egg mixture, and using a rubber spatula, slowly push the cooked egg from 1 side of the bottom of the pan to the other to allow new raw egg to reach the bottom of the pan and cook (this creates height and keeps the bottom from burning). When the omelet is cooked on the bottom and the top is still runny, you can either flip the omelet in the pan to finish, or to make the "Tallest" omelet possible, place the pan just below the broiler with the oven door open and the handle sticking out (it could melt otherwise) for about 30 seconds until the omelet rises and lightly browns. Remove from heat, add warmed filling and cheese, and fold in half. To serve, slice into pieces. If desired, save a little filling and cheese to put on top after folding.

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Recipe: Mocha Brownies with Sea Salt Description: my own improvisation on a classic: the brownie. These are the right combination of fudgey and cakey, salty and sweet. They also are made of ingredients in my everyday pantry. Ingredients: [{"text": "9 tablespoons Butter"}, {"text": "1 1/4 cups sugar"}, {"text": "1/2 cup packed cocoa powder"}, {"text": "1 1/2 teaspoons espresso powder"}, {"text": "1 teaspoon vanilla extract"}, {"text": "2 eggs"}, {"text": "1/2 cup flour"}, {"text": "2 pinches sea salt"}] Instructions: None

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Recipe: Cherry Pastry Bars Description: How to make Cherry Pastry Bars Ingredients: [{"text": "1 cup butter, softened"}, {"text": "2 cup sugar"}, {"text": "4 eggs"}, {"text": "3 cup flour"}, {"text": "1/2 tsp almond extract"}, {"text": "1 tsp vanilla"}, {"text": "1 large can (21 oz.) cherry pie filling"}, {"text": "Icing"}, {"text": "3 tbsp milk ,"}, {"text": "1 tbsp butter, melted"}, {"text": "1 tbsp soft cream cheese"}, {"text": "5 heaping tbsp powdered sugar."}] Instructions: Oven 375. Line a 9x13 inch pan with parchment paper. Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in the extracts. Gradually mix in the flour until well incorporated. Spread 3/4 of the batter in the bottom pan lined with parchment paper. Scoop cherry pie filling over batter in pan. Drop remaining batter by spoonful's over the cherries. Bake for 45 min. Let cool completely. To make icing whisk together icing ingredients and drizzle over cooled bars before slicing,

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Recipe: Apple-Pie Cake Description: How to make Apple-Pie Cake Ingredients: [{"text": "2 cups flour"}, {"text": "1 cup packed light-brown sugar"}, {"text": "2 teaspoons cinnamon"}, {"text": "1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces"}, {"text": "5 pounds (about 12) tart apples, such as Granny Smith"}, {"text": "2 tablespoons fresh lemon juice"}] Instructions: In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan. Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top. Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature.

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Recipe: Curry Chicken Burritos Description: None Ingredients: [{"text": "6 large flour tortillas"}, {"text": "2 cups diced Curry Chicken, recipe follows"}, {"text": "2 cups Coconut Peas and Rice, recipe follows"}, {"text": "2 cups shredded mozzarella"}, {"text": "1 green bell pepper, julienned"}, {"text": "1 red bell pepper, julienned"}, {"text": "2 tablespoons sliced banana peppers"}, {"text": "1 red onion, sliced"}, {"text": "1 tablespoon vegetable oil"}, {"text": "Cilantro, sour cream, guacamole, salsa and shredded lettuce, for serving"}, {"text": "6 bone-in skinless chicken breasts"}, {"text": "1/4 cup olive oil, plus more for drizzling"}, {"text": "1/4 cup curry powder"}, {"text": "1 tablespoon onion powder"}, {"text": "1 teaspoon cayenne"}, {"text": "2 tablespoons minced garlic"}, {"text": "Kosher salt"}, {"text": "1 large white onion, sliced"}, {"text": "2 Yukon gold potatoes, skin on, 1/2-inch diced"}, {"text": "2 1/2 cups chicken stock"}, {"text": "2 tablespoons unsalted butter"}, {"text": "2 cups parboiled rice"}, {"text": "2 cups coconut milk"}, {"text": "1 teaspoon granulated garlic"}, {"text": "1 teaspoon onion powder"}, {"text": "1 teaspoon fresh thyme leaves, finely chopped"}, {"text": "2 bay leaves"}, {"text": "1 can chickpeas, drained and rinsed"}, {"text": "Kosher salt"}] Instructions: In the middle of each tortilla, divide the Curry Chicken, Coconut Peas and Rice, mozzarella, green and red bell peppers, banana peppers and red onion. Fold the right side and left side of each tortilla to the middle, then take the bottom of each tortilla and pull it to the top of the ingredients. Push the ingredients back into the burrito using the now top portion of the tortilla; this is to tighten the burrito. Next, fold the top of each tortilla over the filling and tightly roll into a burrito. Add the vegetable oil to a cast-iron skillet set over medium heat until the oil shimmers but does not smoke. Add the burritos seam-side down and brown, 3 to 5 minutes. Flip and brown the other side. Remove and let cool. Once cooled, wrap each in aluminum foil, place them in a freezer-safe zip bag and freeze. These will last 1 week in the freezer. To reheat: Preheat the oven to 350 degrees F. Remove the burritos from the plastic bag. Place the burritos (still wrapped in aluminum foil) on a baking sheet and reheat until the burritos are hot in the center, about 45 minutes. Serve hot with cilantro, sour cream, guacamole and salsa on a bed of shredded lettuce. Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes. Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour. Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt.

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Recipe: Pepper Biscuit Pull Apart Description: Make and share this Pepper Biscuit Pull Apart recipe from Food.com. Ingredients: [{"text": "1/4 teaspoon garlic powder"}, {"text": "1/4 teaspoon salt"}, {"text": "1/4 teaspoon dried basil leaves"}, {"text": "1/4 teaspoon dried oregano"}, {"text": "1 (12 ounce) can pillsbury ready-to-bake refrigerated buttermilk flaky biscuits"}, {"text": "4 1/2 teaspoons olive oil"}, {"text": "1/4 cup chopped green bell pepper"}, {"text": "1/4 cup chopped red bell pepper"}, {"text": "1/4 cup shredded mozzarella cheese"}, {"text": "2 tablespoons grated parmesan cheese"}] Instructions: Heat oven to 400. In small bowl combine garlic powder, salt, basil and oregano.Blend well and set aside. Separate biscuit dough into 10 biscuits. Place 1 biscuit in the center of an ungreased cookie sheet. Arrange remaining biscuits in a circle, edges slightly overlapping, around center biscuit. Genly press out to a 10 inch circle. Brush dough with olive oil and top with bell peppers and cheeses. Sprinkle garlic powder mixture overtop. Bake for 12-15 minutes of until golden brown. To serve pull apart warm biscuits.

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Recipe: Pineapple Bun Burgers Description: Give your burgers a tropical and healthy upgrade with this easy recipe for pineapple bun burgers from Delish.com! Ingredients: [{"text": "1 lb. ground beef"}, {"text": "1 tbsp. Worcestershire sauce"}, {"text": "kosher salt"}, {"text": "Freshly ground black pepper"}, {"text": "8 pineapple rings"}, {"text": "1 large red onion, sliced into rings"}, {"text": "4 slices pepper jack"}, {"text": "4 pieces romaine"}, {"text": "8 slices cooked bacon"}] Instructions: Heat grill to medium-high. In a large bowl, combine ground beef and Worcestershire and season with salt and pepper. Form into 4 patties. Grill patties, pineapple, and red onion until charred, 3 minutes per side. Top burger patties with pepper jack and cover grill to let melt, 1 minute. Top bottom pineapple buns with lettuce, burger patties, bacon, and grilled onions, then top with pineapple bun.

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Recipe: Gallo Pinto (Beans and Rice) Description: Posted for ZWT7-Central and South America. This is a Costa Rican dish I found on the internet. Note: Overnight soaking not included in prep time. Ingredients: [{"text": "1 lb black beans (Fresh are best, but most likely you'll find them dried.)"}, {"text": "8 -10 sprigs cilantro, fresh"}, {"text": "1 small onion"}, {"text": "1/2 small sweet red peppers or 1/2 small yellow sweet pepper"}, {"text": "3 cups chicken broth"}, {"text": "2 cups white rice"}, {"text": "1/2 teaspoon salt"}, {"text": "1 tablespoon vegetable oil"}, {"text": "1 -3 tablespoon oil, to fry the gallo pinto"}] Instructions: If beans are dried, cover with water and soak overnight. If they are fresh, just rinse them off. Drain the beans and add fresh water to an inch above the top of the beans,salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (3 hours). Chop cilantro, onion, and sweet pepper very fine. Add 1 Tblsp. of oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). Once the rice and beans are cooked you can refrigerate or freeze them. Keep a significant amount of the "black water" with the beans (1/2-1 cup). This is what gives the rice its color and some of its flavor. Saute the rice, beans, reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes. Sprinkle with a little fresh chopped cilantro just before serving. Serve with fried eggs and toast for breakfast.

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Recipe: Erissery Description: Make and share this Erissery recipe from Food.com. Ingredients: [{"text": "1 cup fresh pumpkin, juliened"}, {"text": "1/2 cup black-eyed peas"}, {"text": "1/2 cup unsweetened dried shredded coconut"}, {"text": "1 teaspoon black pepper"}, {"text": "1 teaspoon turmeric powder"}, {"text": "3 shallots"}, {"text": "1 tablespoon oil"}, {"text": "3 dried red chilies"}, {"text": "1 teaspoon mustard seeds"}, {"text": "1 sprig curry leaf"}] Instructions: Cook the black-eyed peas with salt and water in a pressure cooker, until just cooked and beans are still very firm. Meanwhile, grind the coconut into a coarse paste. Add pumpkin slices and coconut paste to beans. Simmer until tender. Mash. Transfer to a serving bowl. In a small pan, heat the oil. Add the mustard seeds. When the mustard seeds have popped, add the dry red chilis and curry leaves. Garnish pumpkin dish with spices. Serve with rice.

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Recipe: LindaChicken's Cranberry Chicken Description: There are many cranberry chicken recipes on this site, but I couldn't find one just like this one. This one is very good and very easy. Just put your chicken in the crockpot and cover it with a sauce made of just 5 ingredients! Linda posted this on the Taste of Home website. Ingredients: [{"text": "4 chicken breasts, boneless and skinless"}, {"text": "1 (15 ounce) can whole berry cranberry sauce"}, {"text": "2/3 cup chili sauce"}, {"text": "2 tablespoons cider vinegar"}, {"text": "2 tablespoons brown sugar"}, {"text": "1 (1 ounce) envelope onion soup mix (Lipton's suggested)"}] Instructions: Place chicken in crockpot. In a bowl combine the remaining 5 ingredients and mix well. Add sauce to crockpot, coating chicken well. Cover and cook on LO heat 3-4 hours or until chicken is well cooked with no pink remaining.

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Recipe: OAMC Santa Fe Chicken Nachos Description: Make and share this OAMC Santa Fe Chicken Nachos recipe from Food.com. Ingredients: [{"text": "3 lbs chicken breasts, boneless, skinless, uncooked, cut into bite sized pieces"}, {"text": "24 ounces salsa"}, {"text": "1 (15 ounce) can black beans, rinsed and drained"}, {"text": "8 ounces cream cheese"}, {"text": "tortilla chips"}, {"text": "cheddar cheese, grated"}, {"text": "lettuce, shredded"}, {"text": "tomatoes, diced"}] Instructions: Cooking Day: Combine chicken, salsa and black beans. Divide evenly into 2 gallon sized freezer bags. Press out air, seal, date and label with cooking instructions. Serving Day: Thaw completely. Place in slow cooker and cook on low 6-8 hours, until chicken is tender. Prior to serving, add cream cheese and melt completely. Line a 10x15 jelly roll pan or cookie sheet with tortilla chips. Spoon chicken mixture over chips, then top with grated cheese. Heat in 350 degree oven until cheese is melted. Top with lettuce and tomatoes.

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Recipe: Batter Rolls Description: Make and share this Batter Rolls recipe from Food.com. Ingredients: [{"text": "1 teaspoon granulated sugar"}, {"text": "1/2 cup water"}, {"text": "1 (1/4 ounce) packet dry yeast"}, {"text": "1 1/2 cups milk"}, {"text": "1/4 cup granulated sugar"}, {"text": "1/4 cup shortening"}, {"text": "2 teaspoons salt"}, {"text": "2 eggs"}, {"text": "3 3/4 cups flour"}] Instructions: Dissolve 1 tsp sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 cup flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375°F for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool.

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Recipe: Brown-Glazed Onions Description: A family favorite (usually served at Thanksgiving) inspired by a recipe from Mastering The Art of French Cooking, Volume I. We love the beef stock glaze. This recipe really calls for a homemade stock: supermarket stock, even low sodium, contains far too much salt. Ingredients: [{"text": "21 white onions, about 1-inch"}, {"text": "1 1/2 tablespoons butter"}, {"text": "1 1/2 tablespoons oil"}, {"text": "1/2 cup beef stock"}, {"text": "salt and pepper"}, {"text": "4 sprigs parsley"}, {"text": "1 bay leaf"}, {"text": "1/4 teaspoon fresh thyme leave"}] Instructions: Onions: One recipe requires 18-24 onions. Peel the onions (which is made easier by blanching them in boiling water for 1-2 minutes). Tie bouquet garni ingredients in cheesecloth (parsley, bay leaf, and thyme). Heat a 9- or 10-inch skillet over medium heat. Add the butter and oil - when they are bubbling, add the onions, rolling them to brown them as evenly as possible all over. This will take about 10 minutes. Try not to break the skins. Then, either bake or braise on the stovetop. To braise stovetop:. Pour in the liquid and season with salt and pepper. Add the bouquet. Cover and simmer for 40-50 minutes until the onions are tender, retain their shape, and the liquid is reduced to a sticky glaze. Remove, discard the bouquet, and serve. To bake:. Preheat oven to 350°F. Transfer the onions and their cooking fat to a baking dish or casserole (onions need to fit in a single layer). Bake, uncovered, in the upper third of the oven for 40-50 minutes, turning them once or twice, until they are tender and keep their shapes. Remove the bouquet and serve.

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Recipe: ~ Make Ahead ~ Ham & Swiss Breakfast Sandwiches ~ Description: Another delicious way to use up some of that leftover ham from Easter. Just make it the night before and stick it in the oven when you rise. Thirty minutes later you have a delicious breakfast sandwich. If you don't like Swiss Cheese, use your favorite, have used cheddar before. Enjoy! Ingredients: [{"text": "8 slice(s) bread with crust removed"}, {"text": "butter - softened, enough to spread 8 slices of bread"}, {"text": "2 cup(s) chopped cooked ham"}, {"text": "1 1/4 cup(s) shredded swiss cheese or cheddar"}, {"text": "1 teaspoon(s) mustard"}, {"text": "1 1/2 tablespoon(s) dried onion flakes or saute some fresh"}, {"text": "1/2 teaspoon(s) each - salt & pepper"}, {"text": "1 teaspoon(s) dried parsley"}, {"text": "3 - eggs"}, {"text": "1 2/3 cup(s) milk"}] Instructions: In an 8 inch greased baking dish or pan, place 4 slices ( crust removed ) bread, butter side up. Sprinkle evenly with chopped ham. Place the 4 remaining slices of buttered bread, over each ham topped bread. Butter side up. Sprinkle evenly with cheese. In a medium bowl, Mix remaining ingredients until well blended. Pour the egg mixture evenly over the bread. Cover & refrigerate overnight or 6 - 8 hours. Remove from refrigerator 10 minutes before baking. Bake in preheated 325 degree oven, for 35 - 45 minutes or until set and cooked through. Cut the 4 sandwiches apart and serve hot or cold.

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Recipe: Grilled Chicken with Spiced Red-Pepper Paste Description: To mimic the flavor of Turkish red-pepper paste, Silvena Rowe uses a combination of red bell peppers and jalapeños. Ingredients: [{"text": "3 red bell peppers"}, {"text": "2 red jalape\u00f1os or fresno chiles"}, {"text": "4 clove garlic"}, {"text": "2 1/2 tbsp. white wine vinegar"}, {"text": "1 tsp. ground cumin"}, {"text": "1 tsp. kosher salt"}, {"text": "1/2 tsp. Freshly ground black pepper"}, {"text": "1/4 c. extra-virgin olive oil"}, {"text": "1 Chicken"}, {"text": "vegetable oil"}] Instructions: Roast the red bell peppers on a hot grill or over an open flame, turning, until charred all over. Transfer the peppers to a bowl to cool. Peel, stem, seed, and coarsely chop them. Transfer the peppers to a food processor and add the jalapeños, garlic, vinegar, cumin, salt, and pepper, and puree. With the machine on, slowly pour in the olive oil. With a small knife, make 1/2-inch-deep slits all over the chicken halves. Transfer to a large, resealable plastic bag and add the marinade. Refrigerate the chicken overnight. Bring to room temperature before grilling. Light a grill. Wipe off most of the marinade from the chicken. Oil the grill grate and put the chicken on it, skin side down. Cover and cook over moderately high heat, until lightly charred, about 7 minutes. Turn the chicken and cook for about 7 minutes, until charred on the other side. Turn off the heat in half of the grill or rake the coals to one side, away from the chicken. Cover and grill, turning the chicken halfway through, until an instant-read thermometer inserted in the inner thigh registers 160 degrees F, about 1 hour. Transfer the chicken to a work surface to rest for 10 minutes. <br /><br /><p><b>Looking for more dinner options? Check out our</b> <a href="/recipes/cooking-recipes/cooking-pork-chops"><b>pork chop recipes</b></a>, <a href="/recipes/best-recipes/chicken-recipes"><b>chicken recipes</b></a>, and <a href="/recipes/cooking-recipes/potatoes-mslo1110"><b>potato recipes</b></a>.</p>

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Recipe: Killer Chicken Thigh Marinade - Craving Tasty Description: This killer chicken thigh marinade will blow your mind. It's the best! Easy to make with a few simple ingredients, and make a dish with intense flavors. Ingredients: [{"text": "8 bone-in, skin-on chicken thighs ((about 4 lbs))"}, {"text": "2 Tbsp olive oil"}, {"text": "1 Tbsp sesame oil"}, {"text": "4 Tbsp low sodium soy sauce"}, {"text": "1 Tbsp Worcestershire sauce"}, {"text": "2 Tbsp lemon juice ((or lime juice))"}, {"text": "5 Tbsp honey ((or maple syrup))"}, {"text": "6 cloves garlic ((minced))"}, {"text": "\u00bd tsp black pepper ((freshly ground))"}, {"text": "2 tsp kosher salt ((plus more to taste))"}] Instructions: Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight. Preheat oven to 450 degrees F. Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking. To get a nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the thighs are almost done cooking. Monitor broiling very closely as the tops may burn if broiled for too long.

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Recipe: Million Dollar Pound Cake Description: How to make Million Dollar Pound Cake Ingredients: [{"text": "1 pound butter, softened"}, {"text": "3 cups sugar"}, {"text": "6 eggs"}, {"text": "4 cups all-purpose flour"}, {"text": "3/4 cup milk"}, {"text": "1 teaspoon almond extract"}, {"text": "1 teaspoon vanilla extract"}, {"text": "Orange Glaze"}, {"text": "Makes about 1/2 cup"}, {"text": "1 1/2 cups confectioners' sugar"}, {"text": "2 tablespoons orange juice"}] Instructions: Preheat oven to 300 degrees F. Grease and flour a 10-inch tube or Bundt pan. In a large bowl, cream the butter; gradually add sugar, beating with an electric mixer on medium speed until light and fluffy. Add eggs one at a time, beating after each addition. Gradually add flour alternately with milk, beginning and ending with flour and mixing well after each addition. Mix in almond and vanilla extracts. Pour batter into pan and bake 1 hour and 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 to 15 minutes then remove to a wire rack. Orange Glaze: In a small bowl, combine confectioners' sugar and orange juice with a wire whisk until smooth. Drizzle over cooled Million Dollar Pound Cake, or almost any cool or room temperature cake or cookies. Serving Tip Read more at http://www.mrfood.com/Cakes/Million-Dollar-Pound-Cake/ml/1#q1tietAd7e37RR8J.99

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Recipe: Falafel Burgers Description: Create your own chickpea-based burgers at home, topped with tahini, red onion, cucumbers, tomato and feta. Ingredients: [{"text": "1 cup (175 grams) dry chickpeas, soaked overnight"}, {"text": "4 green onions, roughly chopped"}, {"text": "3 garlic cloves, smashed"}, {"text": "1 handful cilantro"}, {"text": "1 handful parsley"}, {"text": "1 lemon, zested"}, {"text": "2 1/2 teaspoons ground cumin"}, {"text": "1 teaspoon kosher salt"}, {"text": "1/2 teaspoon crushed red pepper flakes"}, {"text": "1 teaspoon baking powder"}, {"text": "4 to 6 tablespoons all-purpose flour"}, {"text": "1 1/2 to 2 cups canola oil"}, {"text": "1/4 red onion, thinly sliced"}, {"text": "1/4 cup red or white wine vinegar"}, {"text": "1/2 teaspoon sugar"}, {"text": "Kosher salt"}, {"text": "1/2 cup tahini"}, {"text": "1/4 teaspoon ground cumin"}, {"text": "1 garlic clove, finely minced"}, {"text": "1 lemon, juiced"}, {"text": "4 burger or pita buns"}, {"text": "Sprouts or lettuce"}, {"text": "Sliced cucumbers"}, {"text": "Sliced tomato"}, {"text": "Feta"}] Instructions: Drain the chickpeas and transfer to the bowl of your food processor. Add the green onions, garlic, cilantro, parsley, lemon zest, cumin, salt and red pepper flakes. Pulse 6 to 8 times until finely chopped and well blended. Sprinkle the baking powder and 4 tablespoons of the flour over the chickpea mixture and pulse 2 to 3 more times to combine. Test the falafel mixture by picking some up and squeezing it into a small ball with your hands. The mixture shouldn’t be too sticky and should just hold together. If the mixture easily falls apart, add 1 or 2 tablespoons of the remaining flour and pulse to combine. Transfer the mixture to a bowl or container, cover and place in the fridge for at least 1 hour or up to 24 hours. This allows the starch for the beans to come out, allowing the mixture to hold together while frying. Meanwhile, prepare the toppings for the burgers. Lightly pickle the red onions by tossing them with the vinegar, sugar and 1/2 teaspoon of salt in a small bowl and set aside for at least 20 minutes. In a separate bowl, whisk together the tahini, cumin, garlic, lemon juice and 3 tablespoons of water. Season with salt. If needed, add another tablespoon of water to reach a saucy consistency. Set out the buns, sprouts or lettuce, cucumbers, tomatoes and feta for assembly. Once the falafel mixture is chilled, divide it into four pieces and shape into burgers roughly the same size as your buns. Heat the oil in a high-sided skillet over medium-high heat to 375 degrees F. Fry the falafel burgers until golden brown, 3 to 4 minutes per side, reducing the heat if the burgers are browning too quickly. Serve the falafel burgers on the buns topped with sprouts or lettuce, cucumbers, tomato, pickled onions, tahini sauce and feta.

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Recipe: Another Chili Cheese Dip Description: Yes, I know there are all ready a hundred variations of this same dip, but this one has more pizzazz than any other I've seen so far.:) This goes over very well every time I make it. Enjoy! Ingredients: [{"text": "1 lb ground beef"}, {"text": "1 (15 ounce) can chili without beans"}, {"text": "3 green onions, chopped"}, {"text": "1 (4 1/2 ounce) can green chilies, chopped"}, {"text": "1 lb Velveeta cheese, chopped, divided"}, {"text": "1 -2 medium jalapeno pepper, chopped"}] Instructions: Brown and drain meat. Combine meat, chili, onions, green chilies, 1/2 of the cheese and jalapeno pepppers in oven proof glass dish. Cover with remaining cheese. Bake uncovered at 350 degrees for 20 minutes or until heated through. Serve warm with corn chips or tortilla chips.

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Recipe: White Lasagna Description: How to make White Lasagna Ingredients: [{"text": "1 pound(s) ground beef"}, {"text": "2 1/2 cup(s) milk"}, {"text": "pinch(es) nutmeg"}, {"text": "1/8 teaspoon(s) pepper"}, {"text": "1 teaspoon(s) salt"}, {"text": "3 tablespoon(s) flour"}, {"text": "3 tablespoon(s) butter"}, {"text": "- chopped parsley"}, {"text": "1/2 pound(s) mozzarella, thinly sliced"}, {"text": "3/4 cup(s) freshly grated parmesan cheese"}, {"text": "1 pound(s) ricotta cheese"}, {"text": "1/2 pound(s) lasagna noodles, uncooked"}, {"text": "5/8 teaspoon(s) pepper"}, {"text": "1 teaspoon(s) salt"}, {"text": "1 - garlic clove"}, {"text": "3/4 cup(s) minced onion"}, {"text": "1/3 cup(s) chopped parsley"}] Instructions: Melt the butter in a saucepan and blend in the flour, salt, pepper and nutmeg. Cook for 2-3 minutes, then add the milk and cook, stirring, until thickened. Cook, stirring, for about 1 minute longer. Add the parsley. In a skillet cook the meat, breaking it up with a fork, for 2 minutes. Add the onion, garlic, salt and pepper and cook slowly, stirring often, for 5 minutes, or until the onions are limp. Cook the lasagna noodles as directed on the package, drain well and keep separated on waxed paper. Spread a small amount of Cream Sauce in a shallow baking dish about 13x8x2 inches. Add the remaining Cream Sauce to the meat mixture. Add a layer of noodles to the baking dish, spread with the meat sauce and dot with ricotta cheese. Then sprinkle with parmesan cheese and top with a few slices of mozzarella. Repeat the layers, making 3 layers of each ingredient. Bake in a preheated 350 oven for 40 minutes, or until hot and bubbly. Let stand for about 5 minutes, then sprinkle with parsley.

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Recipe: Tortilla Espanola Description: None Ingredients: [{"text": "3 tablespoons, plus 1 teaspoon olive oil"}, {"text": "1 Spanish onion, julienne"}, {"text": "6 garlic cloves, sliced thin"}, {"text": "12 eggs, beaten in a large bowl"}, {"text": "2 baking potatoes, like russets, peeled, sliced in 1/4 inch thick rounds"}, {"text": "Salt and freshly ground black pepper, to taste"}, {"text": "6 artichokes, boiled, cleaned (hearts only in quarters)"}, {"text": "1 tablespoon chopped thyme, plus more for garnish"}, {"text": "1 tablespoon chopped marjoram, plus more for garnish"}, {"text": "1 lemon, zested"}, {"text": "1 cup grated cheese (Parmesan or Jack)"}] Instructions: Heat oven to 325 degrees F. In a large oven-proof saute pan on medium high, add 1-tablespoon olive oil. Saute the onion and garlic until golden and add directly to the beaten eggs in the bowl. In the same pan, still on medium high heat, add 1-tablespoon olive oil, add potatoes, and saute until golden. Season with salt and pepper, add directly to the egg and onion mixture. In the same pan heat 1-tablespoon olive oil, add artichokes, toss in the pan until golden, and add to egg-onion-potato mixture. Sprinkle the herbs, lemon zest, salt, and pepper on top of the egg mixture. In the same pan, heat 1-teaspoon oil on low heat. Add 1/2 of egg mixture. Top with 1/2 of grated cheese. Add the rest of the egg mixture and the rest of the cheese. Cook until just set, and place gently in the oven until cooked through, about 25 minutes. Allow to stand at room temperature about 10 minutes. Place a large plate over the pan, flip the omelet onto the plate, and serve, garnished with the fresh herbs.

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Recipe: Quick and Easy Scalloped Potato Casserole Description: I prefer to make everything fresh, but I had a few free (couponning) boxes of scalloped potato mix, ham, and vegetables I wanted to use up before going on vacation. It turned out to be a recipe we've made several times. Ingredients: [{"text": "2 boxes instant scalloped potatoes mix, like Betty Crocker"}, {"text": "3/4 cup ham, diced"}, {"text": "1/2 cup onion, diced"}, {"text": "1/4 cup green bell pepper, diced"}, {"text": "1/4 cup mixed mushrooms, sliced"}, {"text": "1 tablespoon fresh thyme, removed from stem"}, {"text": "2 tablespoons parmiggiano cheese, fresh grated"}] Instructions: Mix up dried potatoes and all other ingredients in a casserole dish. Add liquids according to package directions (usually milk and hot water). I like to use skim milk. Bake in the oven according to package directions. Enjoy!

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Recipe: Applesauce Cookies Description: This is from Moberly, Missouri's &quot;Bicentennial Cook Book&quot; compiled in 1976. The recipe was submitted by Mrs. John Moore and Mrs. Vera Meals. Ingredients: [{"text": "1/2 cup shortening"}, {"text": "1 cup sugar"}, {"text": "1 egg"}, {"text": "2 cups flour"}, {"text": "1/2 teaspoon cinnamon"}, {"text": "1/4 teaspoon clove (ground)"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1 teaspoon baking powder"}, {"text": "1 cup grated apple"}, {"text": "1/2 cup raisins"}, {"text": "1/2 cup chopped nutmeats"}] Instructions: Cream shortening and sugar together. Add egg and beat well. Sift together remaining dry ingredients. Add to creamed mixture alternately with apples, raisins and nutmeats. Stir after each addition until all the dry ingredients are mixed well. Drop from spoon on to a greased cookie sheet about 2 inches apart. Unfortunately, the oven temp and baking time are not provided. Try 325 degree oven for 12-15 minutes. Cool on wire rack, and it might be a good idea to store in the fridge (if there are any leftovers)!

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Recipe: Guava Chicken Description: This recipe is from Hawaii using our Pass-O-Guava frozen fruit juice in the marinade...so awesome. I guarantee people will be asking you for the recipe. If the stores in your area don't sell ingredients found in this recipe, contact me and I will purchase it for you. Enjoy! Ingredients: [{"text": "5 pound(s) boneless chicken thighs"}, {"text": "1/3 cup(s) sugar"}, {"text": "1/2 cup(s) shoyu or soy sauce"}, {"text": "1/2 cup(s) oyster sauce"}, {"text": "1/2 cup(s) catsup"}, {"text": "6 ounce(s) frozen guava concentrate (pass-o-guava)"}, {"text": "2 clove(s) garlic, minced or pressed"}, {"text": "- green onion, minced"}] Instructions: Mix all ingredients and marinate overnight. BBQ, Grill or Broil. Awesome recipe!

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Recipe: Slow Cooker Sweet & Spicy Pulled Pork Description: While I don't enjoy drinking beer, I love cooking with it. This quick recipe also goes great on plain hamburger buns with a side of slaw. &mdash;Renee Herrington, Plano, Texas Ingredients: [{"text": "1 boneless pork shoulder butt roast (3 to 4 pounds)"}, {"text": "1 can (15 ounces) tomato sauce"}, {"text": "1 bottle (12 ounces) beer or 1-1/2 cups beef broth"}, {"text": "1 cup packed brown sugar"}, {"text": "1/2 cup honey"}, {"text": "1/4 cup tomato paste"}, {"text": "3 tablespoons paprika"}, {"text": "4 teaspoons garlic powder"}, {"text": "1-1/2 teaspoons crushed red pepper flakes"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon cayenne pepper"}, {"text": "1 tablespoon hickory liquid smoke, optional"}, {"text": "8 Hawaiian sweet hamburger buns, split"}] Instructions: Place roast in a greased 4- or 5-qt. slow cooker. In a large bowl, combine tomato sauce, beer, brown sugar, honey, tomato paste, seasonings and, if desired, liquid smoke; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender. Remove roast. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using tongs, place meat mixture on bun bottoms. Replace tops.

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Recipe: Vegan Chocolate Cake With Vegan Icing Description: I love chocolate and this easy dessert really is a winner with my family. Its really chocolaty and satisfies my sweet tooth. I made my cake in two 8&quot; round cake tins, but you can use other tins as I've mentioned in the directions. If you use ground flax as your egg substitute mix 2 tbsp. ground flax seeds with 6 tbsp. water, that equals 2 eggs. Make sure you let this sit until the flax is like a gooey liquid. Beat it with a hand mixer to help it congeal. Ingredients: [{"text": "3 cups flour (spelt)"}, {"text": "2 cups sugar (natural)"}, {"text": "2 teaspoons baking soda"}, {"text": "1 cup cocoa powder"}, {"text": "1 teaspoon sea salt"}, {"text": "2 egg substitute (I used ground flax seed and water)"}, {"text": "1 cup soymilk"}, {"text": "3/4 cup light oil"}, {"text": "2 teaspoons vanilla extract (I used maple)"}, {"text": "1 cup boiling water"}, {"text": "8 ounces cream cheese (sofened-I used Toffuti)"}, {"text": "1/4 cup margarine (softened-I used earth balance)"}, {"text": "1/2 teaspoon vanilla extract"}, {"text": "1/8 teaspoon sea salt"}, {"text": "3/4 cup cocoa"}, {"text": "3 3/4 cups powdered sugar"}] Instructions: PRE-PREPARATIONS:. Preheat your oven to 350'F. Prepare your baking pan(s). Make sure you grease them well and put parchment on the bottom of the pans. This cake can stick. You can use a tub pan. If you do, bake this for one hour. You can use a 9 x 13 rectangular pan, if you do bake for 45 minutes. If you use 2 round 8&quot; cake pans bake for 30-35 minutes. Not all ovens are the same so cooking times may vary slightly. After the cake is done, check it with a skewer by sticking it in the middle of the cake. If its done, the skewer will come out clean. NOW FOR THE CAKE:. Mix the dry ingredients in a bowl. Mix the wet ingredients together well and add to the dry ingredients. Mix together until totally combined and smooth. Put the batter into your prepared pan(s) and bake according to the above directions:. FOR THE CREAM CHEESE ICING:. In a deep narrow bowl beat the cream cheese, margarine, vanilla and sea salt together well until it is a creamy mixture. Add the cocoa and mix thoroughly. You could leave the cocoa out if you want a white icing. Add the powdered sugar until the icing is the consistency you like. I prefer mine somewhat stiff, but its up to you. Once the cake(s) are totally cooled ice them and put into the fridge to set up for about 1 hour. Cut yourself a big slice and enjoy with your favourite beverage. Bon Appetit!

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Recipe: Creamy Crab Bisque Description: Clam chowder may have a rival for the title of the quintessential New England soup. This Creamy Crab Bisque has all the satisfaction of meaty seafood and flavorful minced vegetables in a light, creamy broth. It&#8217;s hearty, savory, and easy to make. Use it as a winter warm-up or a fresh summer course. Once you try this delicious crab bisque, you will certainly make it again. Ingredients: [{"text": "1 pound fresh crabmeat (preferably Maryland backfin crab)"}, {"text": "5 tablespoons butter"}, {"text": "1/2 cup finely minced celery heart"}, {"text": "3/4 cup finely minced green onion"}, {"text": "2 tablespoons finely minced carrot"}, {"text": "1-1/2 teaspoons finely minced garlic"}, {"text": "1 teaspoon ground ginger"}, {"text": "1/4 cup flour"}, {"text": "1-1/4 cups chicken broth"}, {"text": "1-1/4 cups whole milk"}, {"text": "2 pinches cayenne pepper"}, {"text": "2 pinches ground nutmeg"}, {"text": "1/4 teaspoon salt"}, {"text": "pinch of white pepper"}, {"text": "1/4 teaspoon dried lemon peel"}, {"text": "1-1/4 cups light cream"}, {"text": "1/4 cup dry sherry"}] Instructions: Pick over the crabmeat for cartilage and return to the refrigerator. Melt the butter in a 4-quart saucepan. Add the celery, green onion, carrot, garlic, and ginger. Cover and simmer over low heat until the vegetables are tender, about 4 to 5 minutes. Whisk in the flour. Gradually add the broth and milk, bringing the mixture to a boil while stirring constantly. Add the cayenne, nutmeg, salt, white pepper, lemon peel, cream, and sherry. Heat thoroughly. Stir in the crabmeat and cook until it is heated through. Do not boil. Serve immediately.

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Recipe: Oatmeal (Raisin) Cookies Description: This was a long lost recipe that I got back at work. The activity lady made it for the patients in the health center and I tasted a cookie and got real happy. Finally my long lost oatmeal cookie recipe. I think it is the best! I hope you do too. Ingredients: [{"text": "3/4 cup butter or 3/4 cup margarine"}, {"text": "1 cup packed brown sugar (I use dark brown sugar)"}, {"text": "1/2 cup granulated sugar"}, {"text": "1 teaspoon baking powder"}, {"text": "1/4 teaspoon baking soda"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "1/4 teaspoon ground cloves (I don't use it) (optional)"}, {"text": "2 large eggs"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1 3/4 cups all-purpose flour"}, {"text": "2 cups rolled oats"}, {"text": "1 cup raisins (optional)"}] Instructions: Preheat oven to 375&deg;F. In a large bowl beat butter with an electric mixer on medium for 1/2 minute. Add brown sugar, granulated sugar, baking powder, baking soda and cinnamon and cloves if desired. Beat until well mixed, scraping sides of bowl occasionally. Beat in eggs and vanilla extract until combined. Beat in as much flour as you can with mixer, then stir in remaining flour with a wooden spoon. Stir in rolled oats, mix well. If using raisins, stir in now. Drop dough in rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake at 375&deg;F for 10-12 minutes or until edges are golden brown. Cool on wire rack.

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Recipe: Shrimp Sushi Description: Taking sushi to the next level w/ shrimp, less carbs & less sodium! My son learned to make his first sushi w/ crabmeat omelette & avocado. Since then, we've explored other ingredients to add more flavor. Ingredients: [{"text": "3 - sheets of dried/roasted seaweed (one sheet makes aprox. 10-12 pieces)"}, {"text": "1 tablespoon(s) rice vinegar (gourmet flavored has sugar & salt & ready to use); for regular rice vinegar, mix 1/4 c. vinegar to 1 tsp. salt & 1 1/2 tbsp. sugar"}, {"text": "8-9 - jumbo shrimps, peeled & deveined; 9 pcs for medium shrimp"}, {"text": "1 cup(s) sushi or jasmine rice (for jasmine add 1/2 cup extra water)"}, {"text": "3 slice(s) japanese yellow radish pickle; cut into 1/4 inch strips;"}, {"text": "3 sprig(s) green onion, green part only - optional"}, {"text": "1 - avocado (cut into 1/2 inch thick, lengthwise) - optional"}, {"text": "3 sprig(s) asparagus (steamed for 8 min., firm but tender) - optional"}, {"text": "3 slice(s) cucumber (remove seeds & cut 1/2 inch thick lengthwise) - optional"}, {"text": "1/4 bunch(es) spinach (saut\u00e9ed with 1 clove minced garlic & olive oil for 5-8 min.) - optional"}, {"text": "1 cup(s) raw sesame seeds for dipping-roast into non-stick skillet for about 5 min. until lightly brown; allow to cool & store leftovers in airtight jar - enjoy the taste of the toasty, nutty sesame flavor compared to roasted sesame seeds sold in markets."}, {"text": "slice(s) pickled sliced ginger"}, {"text": "- wasabi & lite soy sauce for dipping"}] Instructions: Cook one cup of rice w/ 1 1/2 cup cold water. Set time for 45 min. to fully cook rice. Mix shrimp w/ cayenne pepper. Pour oil in skillet & light brown garlic; add shrimp & cook for 3 min. in medium heat; allow to cool & set aside. Place 1 cup of warm rice into small glass bowl; pour 1 tbsp. of vinegar mixture & mix well; set aside. Place a sheet of seaweed on a cutting board; pour cup of rice & using the back of the spoon, spread rice evenly leaving 1 inch of space on one side of the seaweed. TIP: Use a butter knife to keep rice out of the spoon or dip spoon in cold water to keep the rice loose & easy to spread on seaweed. On the empty side of the seaweed, line the seaweed with one slice of cucumber, one green onion, one slice yellow radish pickle, 2-3 shrimps (score the shrimp slightly from the inside to stretch it lengthwise), about 3-4 spinach leaves or 3 slices of avocado or any of the above ingredients of your choice. For this picture, I used cucumber, green onion, radish pickle, spinach & shrimp - maximum five ingredients is good. Slowly roll the sushi from the filling edge towards the rice pressing down gently to leave out air pockets; keep the edge of the sushi at the bottom to keep it close. Slice sushi roll into 1/2 inch thick. Repeat steps 3 thru 6 to make 2 more sushi rolls. Dip one side of each slice into roasted sesame seeds right before you eat & enjoy the nutty, toasty sesame flavor; or dip in Wasabi sauce diluted in soy sauce. TIP: To avoid a shooting nose/head pain after eating a blob of wasabi, first mix the wasabi w/ a teaspoon of soy sauce & mix well until the wasabi dissolves into the soy sauce; add more soy sauce to dilute/make less spicy; top with a pickled ginger & enjoy!

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Recipe: "Sunny Boy" Coffee Cake With Caramel Topping Description: When I was a kid I found this among Mom's recipes that she had collected or clipped from magazines. I tried it then and really enjoyed it. It was the only way I would eat my "Sunny Boy cereal" at that age. Sunny Boy cereal is like Red River cereal if I am right. We used to call it bird seed cereal. Ingredients: [{"text": "1 1/4 cups boiling water"}, {"text": "1 cup sunny boy cereal"}, {"text": "1/2 cup butter"}, {"text": "3/4 cup white sugar"}, {"text": "3/4 cup brown sugar"}, {"text": "2 eggs"}, {"text": "1 1/3 cups flour"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon vanilla"}, {"text": "1/2 cup melted butter"}, {"text": "1 cup brown sugar"}, {"text": "1 eggs or 2 egg yolks"}, {"text": "1 cup coconut"}, {"text": "1 teaspoon vanilla"}] Instructions: Pour boiling water over Sunny Boy cereal and stir to blend; let cool. In a large mixing bowl, cream sugar, butter and eggs. Add vanilla, Sunny Boy cereal mixture and dry ingredients. Beat well and put into a greased 9 x 13 inch pan. Bake at 375 degF for about 30 minutes or till done. While cake is baking prepare the topping by mixing tog the melted butter, brown sugar and egg, beating it well. Add the coconut and vanilla. Spread this topping over hot cake and return to the oven for about 10 more minutes.

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Recipe: Sweet Spiced Nuts Description: I make these pecans for Christmas every year. They make a great gift. Ingredients: [{"text": "1 cup(s) sugar"}, {"text": "1 1/2 tablespoon(s) cinnamon"}, {"text": "1 teaspoon(s) ground cloves"}, {"text": "1 teaspoon(s) salt"}, {"text": "1 teaspoon(s) ground ginger"}, {"text": "1/2 teaspoon(s) ground nutmeg"}, {"text": "1 - egg white"}, {"text": "1 tablespoon(s) cold water"}, {"text": "1 pound(s) pecans halves"}] Instructions: Preheat oven to 250 degrees. Butter a large cookie sheet. Mix together all dry ingredients. Beat egg white with cold water until frothy but not stiff. Add spiced sugar mixture, stir well. Add nuts, stir will to coat. Spread nuts on pan, place in oven. Bake for 1 hour, stirring to separate every 15-20 minutes. Remove from oven when dry and toasty.

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Recipe: Roasted Honey-Glazed Spareribs Description: Mmmm! From Gourmet magazine. Be sure to line your roasting pan with foil to help in the clean up. These need to marinate for 24 hours, so plan ahead. Ingredients: [{"text": "4 pork spare rib racks, untrimmed (about 3 pounds each)"}, {"text": "4 garlic cloves"}, {"text": "1 cup light brown sugar, packed"}, {"text": "1 1/3 cups honey"}, {"text": "1/4 cup cider vinegar"}, {"text": "1/4 cup Worcestershire sauce"}, {"text": "1 1/2 tablespoons salt"}, {"text": "2 teaspoons ground ginger"}, {"text": "2 teaspoons Tabasco sauce"}] Instructions: Make marinade:. With flat side of a large knife smash garlic. In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved. Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well. Cool marinade to room temperature. Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags. Divide marinade between bags and seal bags, pressing out excess air. Marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day. Preheat oven to 350&deg;F. Open bags and, holding ribs in bags, pour marinade into a saucepan. Discard garlic. Simmer marinade until reduced to about 1 cup. Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs). Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes. With tongs turn ribs over so they will brown evenly. Roast ribs 30 minutes more and with tongs turn them over. Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan. Roast ribs 30 minutes and with tongs turn them over. Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender. Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature. Transfer ribs to a cutting board and cut apart between bones. Serve ribs with reserved sauce.

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Recipe: Upside-Down Orange Biscuits Description: This recipe comes from an old church cookbook from Belfast, Maine dated 1954. I love to collect cookbooks, and I bought this one years ago at an antique shop. These biscuits are so good--and with orange being my favorite flavor, it's easy to eat at least 2 at a time. Remember, they are biscuits, not rolls. enjoy! Ingredients: [{"text": "1/4 cup(s) butter"}, {"text": "1/2 cup(s) orange juice"}, {"text": "1/2 cup(s) sugar"}, {"text": "2 teaspoon(s) grated orange rind"}, {"text": "2 cup(s) flour"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "3 teaspoon(s) baking powder"}, {"text": "3-4 tablespoon(s) shortening"}, {"text": "3/4 cup(s) whole milk"}, {"text": "1/4 cup(s) sugar"}, {"text": "1/2 teaspoon(s) cinnamon"}] Instructions: Combine butter, orange juice, sugar and orange rind, and cook for two minutes. Pour into nine muffin pans. Sift flour, salt and baking powder, then cut in the shortening. Add milk and then stir until the dough follows the fork around the bowl. Knead 1/2 minute Roll 1/4 inch thick Sprinkle with cinnamon and sugar mixture and then roll like a jelly roll. Slice 1 inch thick, and then place cut-side down over the orange mixture in the muffin cups Bake in a 400 degree oven for 20 minutes (maybe a couple more) makes 9 biscuits After they come out of the oven, take each muffin from the cups and turn them right side up--you can spoon any sauce that is left in the muffin cups over the muffins

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Recipe: Almond Butter Crunch Description: Simple and EASY TO MAKE!!! -Megan P.S I'm 11 Years Old and I LOVE to COOK.And Leave a Comment This Is an Official Recipe Made By Megan Phillips. Ingredients: [{"text": "1/2 cup(s) whole blanched almonds, chopped"}, {"text": "1 cup(s) butter"}, {"text": "1/2 cup(s) sugar"}, {"text": "3 tablespoon(s) light corn syrup"}, {"text": "3 tablespoon(s) water"}, {"text": "8 ounce(s) semisweet chocolate squares"}] Instructions: Place chopped almonds on a cookie sheet; toast in 375 oven for 10 minutes, or until lightly golden. Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300 degrees on candy thermometer (a teaspoonful of syrup will separate into brittle threads when dropped in cold water). Remove from heat; stir in 1 cup of the toasted almonds. Pour into a buttered 13x9x2 inch pan, spreading quickly and evenly; cool. Turn out onto wax paper. Melt chocolate squares in the top of a double boiler over hot water; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set. Break into pieces. Makes l pound.

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Recipe: Barley Leek Soup Description: Bought some leeks and then I thought, &quot;What now?&quot; Here's what happened and now it's a staple item here. If you hate celery, leave it in large sections that you can fish out later. Ingredients: [{"text": "2 vegetable bouillon cubes"}, {"text": "1 (2 ounce) packet dry vegetable soup mix (such as Lipton)"}, {"text": "1/2 cup barley"}, {"text": "2 leeks, sliced finely"}, {"text": "2 tablespoons soy sauce"}, {"text": "2 stalks celery, diced"}, {"text": "2 large carrots, diced"}, {"text": "2 1/2 quarts water"}, {"text": "cajun seasoning, to taste"}, {"text": "sea salt, to taste"}] Instructions: Clean the sliced leeks by letting them float in a bowl of water for a few minutes and letting any dirt or grit fall to the bottom. Put all the ingredients EXCEPT the barley into a large pot and simmer. Once the leeks and celery have become translucent and soft (approximately 40 mins.), add the barley stirring occasionally until tender (approximately 45 mins.). Season to taste before serving.

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Recipe: Chocolate Pear Pouches Description: None Ingredients: [{"text": "2 small Bosc pears"}, {"text": "1 cup port or red wine"}, {"text": "1/4 cup sugar, plus more for sprinkling"}, {"text": "2 tablespoons dried cherries"}, {"text": "1 cinnamon stick"}, {"text": "2 cardamom pods"}, {"text": "2 ounces semisweet chocolate chunks or chips"}, {"text": "1/4 cup chopped walnuts"}, {"text": "1 stick unsalted butter, melted"}, {"text": "Pinch of salt"}, {"text": "3 sheets frozen phyllo dough, thawed"}] Instructions: Peel the pears and, using a melon baller or paring knife, core from the bottom, leaving the stems intact. Combine the wine, 3 cups water, the sugar, dried cherries, cinnamon stick and cardamom in a saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium low and add the pears (add more water to submerge the pears, if necessary). Poach until tender, about 10 minutes. Remove from the heat; let the pears cool in the liquid. (To make a day ahead, transfer the pears and liquid to a container, cover and refrigerate.) Preheat the oven to 400 degrees F. Mix the chocolate, walnuts, 1 tablespoon melted butter and a pinch each of sugar and salt in a bowl. Remove the pears from the liquid and stuff with some of the chocolate mixture. Simmer the poaching liquid over medium-high heat until syrupy, 20 to 25 minutes. Lay out 1 sheet of phyllo, brush with melted butter and sprinkle with sugar. Repeat the layering 2 more times. Cut the dough in half crosswise. Spoon the remaining chocolate mixture in the center of each piece and top with the pears, stem-side up. Pull up the corners of the phyllo to meet at the pear stem; pinch and twist the excess phyllo. Brush with butter and sprinkle with sugar. Transfer the pouches to a baking sheet and bake until golden, 20 to 25 minutes. Serve with the cherry syrup.

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Recipe: Corn And Pea Salad Description: I found this recipe in a church recipe book several years ago,my family really like it, it is easy to make and I get requests to bring it to church dinners with requests for the recipe. Ingredients: [{"text": "10 1/2oz. can(s) shoe-peg corn"}, {"text": "8 1/2 can(s) english peas"}, {"text": "1 cup(s) ea. celery & green pepper-chopped"}, {"text": "1 cup(s) green onion-chopped"}, {"text": "4oz. jar(s) pimento"}, {"text": "1/4 cup(s) sugar"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/3 cup(s) white vinegar"}, {"text": "1/3 cup(s) vegetable oil"}, {"text": "1 package(s) dry italian dressing mix"}] Instructions: Mix together the first 6 ingredients.Heat together sugar,salt,vinegar & oil just until sugar dissolves. Pour over vegetable mixture. Sprinkle on a little Italian dry salad mix or bottled Italian Salad Dressing, stir altogether. Best to chill over night before serving.

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Recipe: Stuffed Baby Bell Peppers Description: Baby bell peppers are the perfect size for an appetizer plate, and stuffed with creamy feta, fresh herbs, and crunchy pine nuts, they make a great starter for any special occasion. Ingredients: [{"text": "24 mixed mini baby bell sweet peppers (red, yellow, and orange)"}, {"text": "1/2 c. packed fresh basil leaves"}, {"text": "1 tbsp. fresh oregano or marjoram leaves"}, {"text": "4 oz. creamy feta cheese"}, {"text": "1 tbsp. extra-virgin olive oil"}, {"text": "1/4 c. pine nuts"}] Instructions: In a food processor, pulse basil and oregano until finely chopped. Add feta, oil, and reserved diced peppers, and pulse until cheese is creamy and spreadable. Spoon mixture into a plastic food bag; snip off one corner of bag. Pipe cheese mixture into peppers. (Peppers can be refrigerated at this point; just cover with plastic wrap and bring to room temperature before baking.) Arrange on a baking sheet; top with pine nuts. Bake 8 minutes or until peppers start to soften.

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Recipe: California Kiwi Cream Cheese Ice Cream Description: Make and share this California Kiwi Cream Cheese Ice Cream recipe from Food.com. Ingredients: [{"text": "6 -8 large ripe california kiwi fruits"}, {"text": "3/4 cup sugar"}, {"text": "1 (8 ounce) package cream cheese, softened"}, {"text": "2 cups half-and-half"}, {"text": "2 teaspoons vanilla extract"}, {"text": "pureed kiwi and crumbled graham cracker crust (optional toppings)"}] Instructions: Cut kiwi in half and scoop out fruit. Puree in a small food processor or blender. (You should have about 2 cups.) Place in a medium saucepan and cook over medium-low heat for 15 to 20 minutes, stirring frequently. Remove from heat when mixture has reduced to 1 cup; let cool. Stir together sugar and cream cheese in a medium bowl. Slowly whisk in half and half, then stir in vanilla and kiwi. Chill well, then transfer to the bowl of an ice cream maker and freeze according to manufacturer&rsquo;s instructions. Cover and freeze until ready to serve. To make cheesecake sundaes, drizzle with additional pureed kiwi and top with crumbled graham cracker crust.

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Recipe: Barbecue Salad Using Shredded Pork Description: This is an excellent way to use that leftover pork roast. Simply shred it up and use it in this wonderful quick-and-easy salad. You can also combine the shredded pork with a small amount of the Cheesy-Barbecue Salad Dressing and have a quick burrito filling! This recipe came from a food magazine but I can't remember which one. Ingredients: [{"text": "1 (16 ounce) package mixed salad greens (6 cups)"}, {"text": "1/3 cup sliced celery"}, {"text": "1/3 cup chopped green pepper"}, {"text": "3/4 cup shredded monterey jack cheese (3 ounces)"}, {"text": "3/4 cup shredded cheddar cheese (3 ounces)"}, {"text": "2 cups shredded cooked pork (or chopped)"}, {"text": "4 small tomatoes, cut into wedges"}, {"text": "3/4 cup commercial barbecue sauce"}, {"text": "1 (9 ounce) can cheddar cheese dip"}, {"text": "1 cup milk"}, {"text": "1/2 cup mayonnaise or 1/2 cup salad dressing"}, {"text": "1 tablespoon sugar"}] Instructions: Combine mixed lettuces, sliced celery, and chopped green pepper; arrange on plates. Sprinkle with cheeses; top with pork and arrange tomatoes on plates. Serve with Cheesy-Barbecue Salad Dressing. To make the dressing, combine all dressing ingredients using a wire whisk; chill. Serve dressing over salad. It is also delicious served over baked potatoes, scambled eggs, steamed broccoli, or wedges of iceberg lettuce. Makes 3 cups.

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Recipe: Buttered Noodles with Chives Description: None Ingredients: [{"text": "1 (12-ounce) package wide egg noodles"}, {"text": "4 tablespoons unsalted butter, divided"}, {"text": "1 small shallot, finely diced"}, {"text": "2 cloves garlic, finely diced"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "2 tablespoons minced chives"}, {"text": "2 tablespoons grated Parmesan"}, {"text": "1 tablespoon lemon juice"}] Instructions: Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a colander and set aside. Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and when melted stir in the chives, Parmesan and lemon. Add the noodles to the skillet and toss to combine. Transfer to a serving bowl and serve with Gina's Oxtail Stew.

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Recipe: Asian Dry Rub Description: Make and share this Asian Dry Rub recipe from Food.com. Ingredients: [{"text": "1 tablespoon black peppercorns, crushed"}, {"text": "1/4 teaspoon salt"}, {"text": "1 teaspoon brown sugar"}, {"text": "1/2 teaspoon ground ginger"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "1 1/2 teaspoons anise seeds, crushed"}, {"text": "1/4 teaspoon ground cloves"}] Instructions: Stir together the spices. Store in a jar with a tight fitting lid. Rub spice mixture evenly over meat, coating the entire surface. Cover and refrigerate for several hours. Fry, roast, grill or cook in whatever manner you prefer.

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Recipe: Maria Puck's Holiday Spice Gingerbread Cookies Description: In the little Austrian town where I grew up, my mother was famous for her lebekuchen, or gingerbread cookies. She had a number of secrets, which I share with you in this lesson. One was to grind her own spices, though you can also use good-quality ones that are already ground. She flavored them with a mixture of both fresh and dried ginger. She also sweetened them three different ways, with granulated sugar, dark brown sugar, and blackstrap molasses. And yet, as you'll discover, these cookies are surprisingly easy&mdash;and so much fun&mdash;to make and decorate. To watch a video lesson with Wolfgang Puck for this recipe, please visit www.WolfgangPuckCookingSchool.com. Ingredients: [{"text": "1 cup unsalted butter, at room temperature"}, {"text": "1/2 cup packed dark brown sugar"}, {"text": "1/2 cup granulated sugar"}, {"text": "1/4 teaspoon kosher salt"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "1/2 teaspoon ground allspice"}, {"text": "1/2 teaspoon ground cloves"}, {"text": "1 teaspoon ground ginger"}, {"text": "1 large egg"}, {"text": "1/4 cup blackstrap molasses"}, {"text": "1 tablespoon fresh ginger, peeled and finely grated"}, {"text": "2 3/4 cups all-purpose flour"}, {"text": "1 teaspoon baking soda"}, {"text": "2 large pasteurized eggs, separated"}, {"text": "1 tablespoon fresh lemon juice"}, {"text": "1/2 teaspoon lemon zest, finely grated"}, {"text": "3 cups confectioners' sugar, plus more as needed"}] Instructions: Creaming butter and sugar: In a heavy-duty stand mixer at medium speed, beat the butter, both sugars, and the salt until blended and light, scraping down the bowl occasionally. Beating in spices, egg &amp; molasses: Gradually beat in the cinnamon, allspice, cloves, ground ginger, egg, molasses, and fresh ginger. Beating in flour &amp; baking soda: Sift the flour and baking soda onto a large sheet of parchment paper. With the mixer at low speed, gradually pour the flour mixture into the creamed mixture and continue beating just until fully incorporated and smooth, stopping once or twice to scrape down the bowl and the beater. Chilling the dough: Empty half the dough from the mixing bowl onto a sheet of plastic wrap and pat it into a flat rectangle about 1 inch thick. Wrap up securely. Repeat with the second half. Chill in the refrigerator until cold and firm, at least 2 hours and up to 1 day. Making the icing: Put the egg whites in a medium bowl, reserving the yolks for another use. Add the lemon juice and zest and whisk until blended. Gradually whisk in powdered sugar, 1/4 to 1/2 cup at a time, until the icing is smooth and thick but still fluid. Cover and refrigerate until needed. Shaping the cookies: Position a rack in the center of the oven and preheat to 350&deg;F. With a sharp knife, cut a rectangle of dough into 1-inch cubes. Roll each cube between your palms to form even balls, placing them 2 inches apart on a parchment-lined baking sheet; or use a 1-inch-diameter scoop to form the balls. Baking the cookies: Bake the cookies, one sheet at a time, until nicely puffed on top, well browned on the bottom, and firm to the touch, 15 to 20 minutes. Leave on the baking sheets to cool briefly before decorating. Decorating the cookies: Fill a disposable plastic pastry-decorating bag or a sealable plastic sandwich bag with the icing and snip off a corner. Gently squeeze the bag to pipe the icing over the warm cookies in any design you like. Leave the cookies on the sheets to cool completely before serving.

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Recipe: 30-Minute Black Forest Cake Description: Making cake for company can seem daunting, but my quick version of a classic Black Forest cake can actually be completed in about half an hour -- and the components are perfect for making ahead and putting together when you're ready! Ingredients: [{"text": "Nonstick baking spray"}, {"text": "1/2 cup cocoa powder"}, {"text": "1/2 cup hot water"}, {"text": "1/2 cup cold water"}, {"text": "1 cup granulated sugar"}, {"text": "4 tablespoons unsalted butter, softened"}, {"text": "1 teaspoon pure vanilla extract"}, {"text": "1 large egg"}, {"text": "1 cup all-purpose flour"}, {"text": "1 teaspoon baking powder"}, {"text": "1/2 teaspoon baking soda"}, {"text": "Cherry Kirsch Compote, recipe follows"}, {"text": "Microwave Dark Chocolate Ganache, recipe follows"}, {"text": "Cherry Cream, recipe follows"}, {"text": "2 cups frozen dark cherries, thawed"}, {"text": "1 cup seedless raspberry jam"}, {"text": "1/4 cup kirsch"}, {"text": "2 teaspoons grated lemon zest"}, {"text": "2 tablespoons fresh lemon juice"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "Pinch coarse salt"}, {"text": "2 cups dark chocolate chips"}, {"text": "3/4 cup heavy cream"}, {"text": "1 tablespoon instant espresso powder"}, {"text": "1/2 cup heavy cream"}, {"text": "1/2 cup sour cream"}, {"text": "1 scant teaspoon sugar"}, {"text": "1/2 teaspoon pure vanilla extract"}, {"text": "1/2 cup Cherry Kirsch Compote, recipe above"}] Instructions: Preheat the oven to 375 degrees F. Lightly spray a rimmed 17-by-12-inch sheet pan with baking spray and line it with parchment paper, then lightly spray the parchment with baking spray. Set aside. Combine the cocoa powder and hot water in a large glass measuring cup and stir to combine. Stir in the cold water and set aside.  Combine the sugar and butter in the bowl of an electric mixer and beat until smooth. Beat in the vanilla. Beat in the egg, beating until incorporated and scraping down the sides of the bowl as needed. Add the flour, baking powder and baking soda, then pour in the cocoa mixture. Beat for 2 minutes on high speed, scraping down the sides of the bowl as needed, until completely blended with no visible streaks.   Pour the batter into the prepared sheet pan, spreading evenly. Bake 10 minutes. Do not overbake.  Place a sheet of parchment paper on the countertop and invert the baked cake on top of it. Peel off the parchment on top of the cake. Spread the Cherry Kirsch Compote (minus 1/2 cup reserved for the Cherry Cream) evenly across the cake. Roll the cake into a log from the short end, place on a serving platter and set aside.  When ready to serve, pour the Microwave Dark Chocolate Ganache over the top of the cake, spreading it smoothly with an offset spatula and allowing it to drip down the sides of the cake. Serve each slice of cake with a large spoonful of the Cherry Cream on top.  Combine the cherries, jam, kirsch, lemon zest and juice, cinnamon and salt in a medium saucepan. Place over medium-high heat and cook, stirring occasionally, until the cherries are soft and mixture is thickened, about 10 minutes. Allow to cool completely; reserve 1/2 cup of the cooled compote for the Cherry Cream (recipe follows). Can be refrigerated for up to 2 weeks. Makes 2 1/2 cups. Place the chocolate chips in a medium heatproof bowl. Microwave the cream in a glass measuring cup for 1 minute. Pour the cream over the chocolate chips and stir until smooth. Whisk in the instant espresso, whisking until completely smooth. Can be refrigerated for up to 1 week and reheated as necessary. Makes about 2 cups. Place the heavy cream, sour cream, sugar and vanilla in a stand mixer fitted with the whisk attachment and whip on medium-high speed until soft peaks form. The cream can be refrigerated at this point in a fine-mesh strainer set over a bowl for up to 24 hours. When ready to serve, gently fold the compote into the prepared whipped cream. Makes about 1 1/2 cups.

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Recipe: Raspberry Almond Pie Description: I have not made this yet but I love raspberries and almonds together so this is on my list to make soon! Recipe adapted from the Stonebridge Inn. Edited after reading Kittencal's suggestion of cooking time and sugar. Original time was 30 min. increased to 45 min. original sugar was 1/2 cup increased to 3/4 cup. Ingredients: [{"text": "1 (8 inch) chocolate crumb crusts"}, {"text": "1 cup raspberry jam"}, {"text": "1/2 cup butter or 1/2 cup margarine, softened"}, {"text": "3/4 cup sugar"}, {"text": "2 eggs"}, {"text": "1/2 cup ground almonds"}] Instructions: Spread jam in the pie crust. Cream the butter and sugar together. Add the eggs one at a time, beating after each addition. Stir in the almonds. Pour the batter over the jam. Bake in a 350 oven for 45 minutes or until delicately browned.

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Recipe: Granizado De Limon Description: Make and share this Granizado De Limon recipe from Food.com. Ingredients: [{"text": "8 lemons"}, {"text": "150 g sugar"}, {"text": "250 ml water"}, {"text": "500 ml water"}] Instructions: Zest and juice the lemons. Add lemon zest to sugar and 250 ml water cook 5 minutes. Strain add juice of lemons and rest of water; put in freezer for 1 hour. Stir; add to glass with ice.

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Recipe: Fresh Lemon Ginger Tea Description: Treat yourself to a cup of piping hot lemon ginger tea. When made with fresh lemon and ginger root, it will be far tastier than ginger tea brewed from a stale tea bag. It's a healthy drink that's great for digestion, with a reputation for being soothing and healing. Ingredients: [{"text": "2 tablespoons lemon juice"}, {"text": "60 g gingerroot"}, {"text": "30 g lemongrass"}, {"text": "15 g chrysanthemum herbs"}, {"text": "5 g dried rosemary"}, {"text": "5 g dried licorice, slice"}, {"text": "1500 ml water"}, {"text": "150 g soft brown sugar"}] Instructions: Pound peeled ginger root, coarsely chopped lemon grass, rosemary and licorice all together in a stone pounder. Add water and mixture in a ceramic cooking pot. Bring it to broil. Put in chrysanthemum flowers. Cover with lit and turn down the fire. Let simmer for 5 minutes. Turn off fire and steep for 15 minutes. Strain the tea with a muslin bag. Mix in sugar until dissolved. Add lemon juice and wait for for 5 minutes before enjoy the tea.

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Recipe: Poor Man's Lobster ( Mahi Mahi) Description: I found a similar recipe on the internet and then I personalized it. I just love Mahi Mahi and this recipe really hits the spot. Simply decadent! Ingredients: [{"text": "1 lb mahi mahi fillet"}, {"text": "12 ounces beer"}, {"text": "1 tablespoon lemon juice"}, {"text": "6 tablespoons butter (unsalted)"}, {"text": "3 cloves garlic, chopped"}, {"text": "1/2 teaspoon salt"}] Instructions: Cut fillets into 2 inch chunks and drizzle with the lemon juice. Pour the beer into the bottom of a saucepan (if using fresh lemon juice, toss the leftover lemon rind in with beer) and place a collapsible vegetable steamer over the beer. Bring the beer to a boil, place the fish chunks in the steamer, cover and steam for 5 to 10 minutes, dependent upon the thickness of the fish. The fish will be rubbery if it is overcooked. Meanwhile, heat the butter with the garlic and salt (I heat it slowly until the garlic is no longer raw). Remove the fish from the steamer and discard the beer/liquid/rind. Serve the fish chunks with the garlic butter dipping sauce.

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Recipe: Pizza Dough Description: Make and share this Pizza Dough recipe from Food.com. Ingredients: [{"text": "2 1/4 teaspoons yeast"}, {"text": "1 teaspoon honey"}, {"text": "1 cup warm water, 105 to 115 degrees F"}, {"text": "3 cups all-purpose flour"}, {"text": "1 teaspoon kosher salt"}, {"text": "1 tablespoon extra virgin olive oil, plus additional for brushing"}] Instructions: In a small bowl, dissolve the yeast and honey in 1/4 cup warm water. Combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook). Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled). Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. On a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Bake at 500 for 12 min or 400 for 20 minute.

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Recipe: Salted Caramel Chocolate Chip Cookies Description: Make and share this Salted Caramel Chocolate Chip Cookies recipe from Food.com. Ingredients: [{"text": "16 1/2 ounces refrigerated chocolate chip cookie dough"}, {"text": "12 soft caramel square candies, unwrapped"}, {"text": "flaked sea salt"}] Instructions: Preheat oven to 350 degrees F. Line two sheet trays with parchment paper. Cut 6 caramels into 4 pieces each with a sharp paring knife. Slice the cookie dough log into 12 equal portions. Flatten one piece of cookie dough into a small disk. Place one caramel into the center of one piece of cookie dough. Top with another piece of cookie dough and form into a ball completely covering the caramel. Repeat with remaining cookie dough and caramel candies. Evenly space the dough rounds onto the parchment lined sheet tray leaving at least 2&rdquo; of space in between. Top each with 4 small pieces of caramel Bake for about 14 minutes. Remove from oven, sprinkle generously with sea salt. Let cool on sheet pan for about 3 minutes before serving warm.

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Recipe: Shrimp Lasagna With Creamy Tomato Sauce Description: Feel free to substitute fresh lobster or whatever seafood you have on hand. See the recipe for Tomato Cheese Sauce that goes with this recipe. I always wanted to make a lasagna with seafood in it. Good stuff. Recipe courtesy of Coastal Living. Ingredients: [{"text": "4 cups tomato cheese sauce (see next recipe)"}, {"text": "1 tablespoon butter"}, {"text": "1 large sweet onion, chopped"}, {"text": "4 garlic cloves, minced"}, {"text": "10 ounces frozen spinach, thawed and squeezed dry"}, {"text": "3/4 cup heavy cream"}, {"text": "1 1/2 lbs fresh shrimp (peeled, deveined, and coarsely chopped)"}, {"text": "15 ounces part-skim ricotta cheese"}, {"text": "3 large eggs, lightly beaten"}, {"text": "1/2 teaspoon salt"}, {"text": "12 no-boil lasagna noodles (about 8 ounces)"}, {"text": "1/2 cup parmesan cheese, grated"}] Instructions: Prepare Tomato-Cheese Sauce (recipe is posted next). Cover with foil and keep warm. Preheat oven to 350. Melt butter in a large nonstick skillet over medium-high heat. Add onion, and cook 5 minutes or until translucent, stirring occasionally. Stir in garlic and cook 2 minutes. Add spinach, and cook 1 minute. Remove skillet from heat, and stir in cream and shrimp. In a separate bowl, whisk together ricotta cheese, eggs, and salt. Stir ricotta mixture into shrimp mixture. Spraed a cup of Tomato-Cheese Sauce in bottom of a greased 13x9 inch baking pan. Arrange 4 noodles over sauce, top with half of shrimp mixture. Place 4 more noodles over shrimp mixture, and top evenly with 3/4 cup sauce. Top with remaining shrimp mixture and noodles. Spread remaining sauce over lasagna, and sprinkle with Parmesan cheese. Bake 40 to 45 minutes or until lightly browned. Remove from oven, and let stand 15 minutes before serving.

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Recipe: Healthy saucy chili Description: Very healthy, so saucy chili, delicious w/ cornbread. You can make it spicier by adding more cayenne pepper. Perfect for game watching days! Ingredients: [{"text": "2 pound(s) ground turkey breast"}, {"text": "1 - onion, chopped"}, {"text": "1 - green bell pepper, chopped"}, {"text": "1 - celery stalk, chopped"}, {"text": "1 - 46 oz bottle v-8 tomato/vegetable juice, perferably spicy"}, {"text": "1 - 29 oz can tomato sauce"}, {"text": "1/4 cup(s) chili powder"}, {"text": "1/2 teaspoon(s) salt and pepper, each"}, {"text": "2 teaspoon(s) ground cumin"}, {"text": "1-1/2 teaspoon(s) garlic powder"}, {"text": "1/2 teaspoon(s) oregano"}, {"text": "1/2 teaspoon(s) sugar"}, {"text": "1/4 teaspoon(s) cayenne pepper"}, {"text": "1 - 14.5 oz can diced tomatoes"}, {"text": "1 - 15 oz can red kidney beans, drained"}, {"text": "1 - 15.5 oz can chili beans"}] Instructions: Spray a lg pot w/ cooking spray, place over med-high heat. Brown ground turkey, onion, green bell pepper and celery until onion is soft and turkey is coooked fully. Add remaining ingredients to pot. Simmer, stirring occasionally, for 3 hrs. Top off each bowl w/ some light sour cream, if desired.

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Recipe: Cherries in the Snow Pavlova Description: Pavlovas have always been a favorite of mine. The light and crisp shell with cream and fruit is just so good. This is very simple and inexpensive, too. Don’t be afraid to try and don’t sweat trying to get a perfect circle (mine turned out more like an oblong). If you can beat egg whites, whip cream and open a jar of preserves, you will look like a dessert rock star! Ingredients: [{"text": "4 egg whites at room temperature"}, {"text": "1 pinch salt"}, {"text": "1 cup granulated sugar"}, {"text": "1 teaspoon cornstarch"}, {"text": "1 teaspoon vanilla"}, {"text": "1 teaspoon white vinegar"}, {"text": "1 1/2 cups whipping cream"}, {"text": "1 tablespoon sour cream"}, {"text": "2 tablespoons powdered sugar"}, {"text": "1 12 ounce jar cherry preserves"}, {"text": "1 tablespoon cherry or raspberry liqueur (optional)"}] Instructions: None

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Recipe: Hearty Chicken Vegetable Soup Description: This easy, homemade soup feeds a crowd and is chock-full of colorful vegetables and irresistible aromatics like onion, garlic and basil. Ingredients: [{"text": "5 1/4 c. Swanson\u00ae Chicken Broth"}, {"text": "1/2 tsp. dried thyme leaves"}, {"text": "1/4 tsp. garlic powder"}, {"text": "2 c. frozen whole kernel corn"}, {"text": "1 package cut-up green beans"}, {"text": "1 c. cut-up canned tomato"}, {"text": "1 stalk celery"}, {"text": "2 c. cubed cooked chicken"}] Instructions: Mix broth, thyme, garlic, corn, beans, tomatoes and celery in saucepan. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender. Add chicken and heat through.

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Recipe: Cheesy-Cheese Baked Macaroni Description: Make and share this Cheesy-Cheese Baked Macaroni recipe from Food.com. Ingredients: [{"text": "3/4 lb wagon wheel macaroni"}, {"text": "3 tablespoons butter"}, {"text": "3 1/2 tablespoons flour"}, {"text": "1/2 teaspoon paprika"}, {"text": "3 cups milk"}, {"text": "1 teaspoon salt"}, {"text": "1 tablespoon Worcestershire sauce"}, {"text": "3 cups grated extra-sharp cheddar cheese, divided"}, {"text": "1 cup breadcrumbs"}] Instructions: Cook pasta according to package directions, drain, rinse and set aside in a large bowl. In a medium saucepan, melt butter over low heat and stir in flour and paprika. Cook and whisk paste for 3 minutes. Stir in milk and salt and whisk until smooth. Increase heat to high and bring mixture to a boil. Reduce heat to a simmer and cook for 3 minutes and remove from heat. Pour the milk-flour mixture, Worcestershire sauce and 2 cups of the cheddar cheese into the large bowl with reserved pasta. Mix well. Grease a 2-quart shallow baking dish and transfer the pasta-cheese mixture to the casserole. In a small bowl mix the remaining 1 cup cheddar cheese with the bread crumbs and sprinkle over the casserole. Bake in a preheated 375-degree oven for 30 minutes or until edges are golden-brown and sauce is bubbling. Remove from oven and let stand 10 minutes before serving.

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Recipe: Super Easy and Yummy Chicken Enchiladas Description: My sister Shawn is famous for these enchiladas, and her husband Rob makes the killer margaritas to match. My husband and I like them with Sangria. It's the ideal entree for dinner guests because it can be completely prepared in advance. You can substitute whatever meat you have...ground chicken or turkey, steak, shredded pork, Krab, etc. as well as any creamed soups. I was even out of sour cream and substituted fat free cottage cheese which worked fine. Be creative and please share your ideas here! Ingredients: [{"text": "1 lb chicken breast"}, {"text": "1/2 yellow onion"}, {"text": "4 cups cheese, shredded (whatever kind you like, I usually used a reduced fat Mexican blend inside and pepper jack for the to)"}, {"text": "1 (4 -8 ounce) can diced green chilies"}, {"text": "2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup"}, {"text": "1 (16 ounce) package light sour cream"}, {"text": "8 -10 flour tortillas"}, {"text": "1 (1 1/4 ounce) package taco seasoning mix (HOT is best!)"}, {"text": "1 tablespoon poultry seasoning (Paul Prudhomme's)"}] Instructions: Cook chicken with poultry seasoning. Cool completely. Shred chicken in food processor. (Steps #1-3 can be done the day before assembling enchiladas.). Saute onion in a saucepan. Add chicken, 1/2 of the green chilis and taco seasoning and cook for two minutes. Remove from heat and add two cups cheese. Prepare sauce in a medium bowl: combine soup, sour cream and the other half can of green chilis. In a 9 x 13 pan, place 1 cup of sauce. Place 1/8 to 1/10 of chicken mixture in each flour tortilla and roll up and place in pan with seams down. Pour remaining sauce over enchiladas and sprinkle top with remaining two cups cheese. (Steps #1-10 can all be done in advance and keep pan in refrigerator ready to cook.). Bake at 375 degrees for 20–25 minutes.

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Recipe: Potato Soup with Kale & Bacon Description: How to make Potato Soup with Kale & Bacon Ingredients: [{"text": "2 pound(s) potatoes"}, {"text": "3/4 pound(s) bacon"}, {"text": "1 - bunch kale, about 1 pound"}, {"text": "1 - garlic clove"}, {"text": "- salt and pepper"}, {"text": "1 cup(s) heavy cream"}, {"text": "1 - bunch of chives, optional"}, {"text": "5 teaspoon(s) balsamic vinegar"}] Instructions: Peel potatoes and put in a pot with enough cold, salted water to cover. Cover and bring to a boil. Lower heat, uncover, and simmer until done, about 25 minutes. Drain, reserving the cooking liquid. Break up potatoes with a potato masher; they should be lumpy, not smooth. Cook the bacon until crisp. Drain and chop. Pour off all but 2 tablespoons of the bacon fat, reserving the extra fat. Stem and chop the kale. Mince the garlic. Cook half the kale and half the garlic in the 2 tablespoons bacon fat over medium heat until kale is wilted, about 1 minute. Season with salt and pepper and transfer to a bowl. Repeat with remaining kale and garlic, using the reserved bacon fat as needed. Return all the kale to the frying pan and add the heavy cream. Simmer over low heat until the kale is tender, about 10 minutes. Mince the chives. Recipe can be made to this point several hours ahead. Cooking and Serving: Combine potatoes with about 4 cups of the reserved cooking liquid in a large pot. Add more cooking liquid or water if too thick. Add kale mixture to the pot and bring to a simmer. Season to taste with salt and pepper. Pour into bowls and sprinkle with chives and bacon.

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Recipe: Cran-Orange Relish Description: Make and share this Cran-Orange Relish recipe from Food.com. Ingredients: [{"text": "8 (12 ounce) packages fresh cranberries"}, {"text": "6 large unpeeled navel oranges, cut into wedges"}, {"text": "4 cups sugar"}] Instructions: In a food processor, process cranberries and oranges in batches until finely chopped. Place in a large container; stir in sugar. Cover and refrigerate until served.

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Recipe: Honey-Glazed Pear-Up-Side-Down Cake - Nytimes Description: Make and share this Honey-Glazed Pear-Up-Side-Down Cake - Nytimes recipe from Food.com. Ingredients: [{"text": "1/4 cup honey (chestnut or other intense kind)"}, {"text": "3 large bosc pears, peeled, quartered lengthwise and cored"}, {"text": "3 sprigs fresh thyme (optional)"}, {"text": "1 cup sugar"}, {"text": "1 lemon, zest of, finely grated"}, {"text": "2 large eggs"}, {"text": "1 tablespoon vanilla extract"}, {"text": "1 cup all-purpose flour"}, {"text": "1/4 teaspoon salt"}, {"text": "1/2 cup unsalted butter, plus"}, {"text": "1 tablespoon unsalted butter, melted and cooled"}, {"text": "1/4 cup sliced almonds"}] Instructions: Preheat oven to 350&deg;F. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to caramelize and darken in colour, do not let honey burn; if it starts to smell burned, turn off heat. Arrange pears, close together and cut-side down, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one side to the other until they turn golden, about 10 minutes. Flip pears over their curved side and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes. Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla, fold in flour and salt, stir in 1/2 cup of butter. When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with the remaining 1 tbsp of butter. Pour batter over pears, spread almonds over batter and bake for about 25-30 minutes until done. Let cake cool for 30 minutes in the skillet before running an offset spatula or a thin sparing knife along edge of pan to loosen cake. Carefully invert cake into a platter. Serve warm or cooled.

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Recipe: Classic Baked Custard Description: Make and share this Classic Baked Custard recipe from Food.com. Ingredients: [{"text": "2 1/2 cups water"}, {"text": "1 cup instant nonfat dry milk powder"}, {"text": "3 medium eggs"}, {"text": "1/3 cup sugar"}, {"text": "1/4 teaspoon cinnamon or 1/4 teaspoon nutmeg"}, {"text": "1/2 teaspoon vanilla"}, {"text": "2 tablespoons margarine, melted"}] Instructions: In a large bowl, pour the water and add the dry milk. Stir until the milk is dissolved. Add the eggs. Whisk or beat well. Add the sugar, cinnamon or nutmeg, vanilla and melted margarine. Mix again, for about 2 minutes by hand, or until the sugar is dissolved, the eggs are well incorporated and the margarine isn't trying to rise to the top. Oil a 1 1/2- to 2-quart sized casserole dish. Pour the custard into the casserole. Now you have to find another pan that is bigger than your casserole so you can make a &quot;water bath&quot; for your custard. Place the casserole inside the pan. Now add water to the outer pan, a little at a time, until it is half-way up the side of the casserole. Place the whole contraption into the oven. Set the temperature for 350&deg;F Bake for approximately 45 minutes. When you insert a knife into the custard it should come out clean. If your casserole is deep, it may take longer than 45 minutes. If it is shallow, it may take less time. When the custard is done remove it from the oven and the hot water bath. Allow it to cool for 1-2 hours. It may now be chilled until serving time, or served warm.

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Recipe: Ghoul-Aid Description: Herre's an easy yet &quot;disgusting&quot; beverage the kis are sure to like for Halloween. It's BLACK! Recipe is from the Kool-Aid people. Ingredients: [{"text": "1 (1/2 ounce) envelope grape unsweetened Kool-Aid powdered drink mix"}, {"text": "1 (1/2 ounce) envelope orange unsweetened Kool-Aid powdered drink mix"}, {"text": "2 cups sugar"}, {"text": "3 quarts cold water"}, {"text": "1 liter ginger ale, chilled"}] Instructions: Dissolve Kool-Aid flavors and sugar in water in a non-metal pitcher. Add ginger ale and serve immediately.

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Recipe: Homemade Creamy Baby Lotion Description: Make and share this Homemade Creamy Baby Lotion recipe from Food.com. Ingredients: [{"text": "1 cup distilled water"}, {"text": "2 tablespoons beeswax, grated"}, {"text": "1/2 cup virgin olive oil"}, {"text": "20 drops essential lavender oil"}, {"text": "4 drops essential rose oil"}] Instructions: Place the water in the top of a double boiler and add the wax. Heat until all the wax has melted, then transfer the mixture to a blender. Slowly add the olive oil while blending on low. As soon as all the olive oil has been blended, add the essential oils and blend for a few seconds. Allow the mixture to cool in a heat-safe dish until it is creamy. Store in a well-sealed container and use just like any other lotion.

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Recipe: Fruit and Chocolate Dream Bars Description: These have jam (any flavor) in the middle ~ a little extra treat is the chocolate chips on top ! Ingredients: [{"text": "- crust"}, {"text": "1 1/4 cup(s) all purpose flour"}, {"text": "1/2 cup(s) sugar"}, {"text": "1 stick(s) butter"}, {"text": "- topping:"}, {"text": "2/3 cup(s) flour"}, {"text": "1/2 cup(s) chopped pecans"}, {"text": "1/3 cup(s) packed brown sugar"}, {"text": "6 tablespoon(s) butter or margarine softened"}, {"text": "1/2 cup(s) raspberry or strawberry jam"}, {"text": "2 cup(s) (11 1/2 oz pkg.) milk chocolate chips"}] Instructions: FOR CRUST: Combine flour and granulated sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press onto bottom of 9" square baking pan. Bake in preheated 375 degree oven for 18-20 minutes or until set but not brown. FOR TOPPING: Combine flour, pecans and brown sugar in same bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Spread jam over hot crust. Sprinkle with topping and morsels. Bake at 375 degrees for 15-20 minutes or until golden brown. Cool completely in pan on wire rack. Makes 2 1/2 dozen bars.

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Recipe: Gobble-Good Turkey Casserole Description: My sons teacher sent this recipe home. We didn't have leftover turkey this year, so I haven't tried it. Ingredients: [{"text": "1 (10 3/4 ounce) can cream of mushroom soup"}, {"text": "1 (10 3/4 ounce) can cream of celery soup"}, {"text": "1 (1 ounce) package onion soup mix"}, {"text": "1 cup rice"}, {"text": "1 1/2 cups milk"}, {"text": "2 -3 cups leftover cooked turkey"}] Instructions: Combine all ingredients in a large casserole dish. Bake covered 45 minutes at 350.

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Recipe: Spicy Apricot Baby Food Cake Description: Make and share this Spicy Apricot Baby Food Cake recipe from Food.com. Ingredients: [{"text": "2 cups sugar"}, {"text": "1 cup vegetable oil"}, {"text": "3 eggs, beaten"}, {"text": "2 (4 1/2 ounce) jars apricot with tapioca baby food"}, {"text": "2 cups flour"}, {"text": "1 teaspoon salt"}, {"text": "2 teaspoons baking powder"}, {"text": "1 teaspoon cinnamon"}, {"text": "1/2 teaspoon clove"}] Instructions: Beat sugar and oil. Add eggs one at a time. Add baby food, one jar at a time. Add flour - half of it with spices, then beat in remainder. Bake at 350 &deg; 1 hour in greased, floured tube or bundt pan. Cool right side up awhile before turning over. Sprinkle with sifted confectioners' sugar. Stays moist days and days and days - if you hide it.

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Recipe: Italian Pasta Bake Description: A real easy crowd pleaser(serves a bunch). Can use your favorite pasta (I used whole wheat penne). Ingredients: [{"text": "1 package(s) pasta (you choose) 13-14oz"}, {"text": "4 - sweet italian sausages (either pre-cooked or sauted), browned and sliced"}, {"text": "15 ounce(s) ricotta cheese"}, {"text": "1 - egg"}, {"text": "1/2 teaspoon(s) garlic salt"}, {"text": "1 teaspoon(s) italian seasoning"}, {"text": "1/4 teaspoon(s) black pepper"}, {"text": "16 ounce(s) tomato sauce"}, {"text": "8 ounce(s) package, mozzarella cheese, shredded"}, {"text": "1/3 cup(s) parmesan cheese, shredded"}] Instructions: Pre heat your oven to 375 degrees. Spray 8X13 casserole dish with cooking spray. Cook your pasta according to directions and drain. In large bowl, mix ricotta cheese, egg, garlic salt, Italian seasoning and pepper until well combined. Add the pasta and mix well. Saute your sausage (if uncooked) or brown pre-cooked sausage. Put half of your tomato sauce on bottom of casserole dish, then spread half of the pasta mixture on top of it, then layer half of the suasage. Sprinkle half of the mozzarella cheese next. Repeat the tomato sauce, pasta mixture, rest of sausage, mozzarella cheese and finish by sprinkling the parmesan cheese on top. Cover the casserole with tin foil and bake for 30 minutes, then remove foil and broil just for a minute or two,browning the cheese on top.

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Recipe: Hash Browns Casserole Description: This recipe came out of Taste of Home magazine. I have been making it for about 5 years now and everyone who eats it loves it. It is an easy side dish. Ingredients: [{"text": "8 ounces sour cream"}, {"text": "1/2 teaspoon garlic salt"}, {"text": "1 (32 ounce) package frozen shredded hash browns"}, {"text": "2 (14 ounce) cans condensed cream of potato soup"}, {"text": "1/2 cup grated parmesan cheese"}, {"text": "2 cups shredded cheddar cheese"}] Instructions: Combine all the ingredients in a large bowl except the parmesan cheese. Spread into greased 9 X 13 casserole dish. Top with parmesan cheese. Bake uncovered at 350 degrees for 55 to 60 minutes or until golden brown on top.

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Recipe: Chicken Curry With Fei (Bananas) and Sweet Potatoes Description: Make and share this Chicken Curry With Fei (Bananas) and Sweet Potatoes recipe from Food.com. Ingredients: [{"text": "6 chicken, legs. drumstick and thigh portions"}, {"text": "6 small sweet potatoes (yams)"}, {"text": "3 papayas"}, {"text": "1 lemon"}, {"text": "3 bananas"}, {"text": "1 medium onion, chopped small"}, {"text": "2 garlic cloves"}, {"text": "3 teaspoons curry, of your choice"}, {"text": "1 chicken stock cube"}, {"text": "1 cup water"}, {"text": "3 teaspoons soy sauce"}, {"text": "3 teaspoons plum sauce"}, {"text": "100 ml cooking oil"}, {"text": "100 ml coconut milk"}, {"text": "1 spring onion, for the decoration"}, {"text": "salt"}] Instructions: Place the chicken legs in a roaster, brush with the mix of soy sauce, plum sauce and oil. Put aside in a cool place. Clean and peel the sweet potatoes and cook them in saltwater, to which has been added some sugar. When cooked drain the water and cut the potatoes into large slices. Wash and cut the papayas in half, remove the seeds, drip some lemon juice on each half, store in the fridge. Cook the fei (bananas) in the oven at 175oC. (Pos. 6/7) for about 15 minute (don't peel the bananas). Toss the garlic, slice the onion and put aside. 1 hour prior to serving, put the chicken legs into the oven, add the onion, garlic and the curry, put salt pepper and oil. After about 20 min cooking time, put 2 ladles bouillon over the chicken legs. 10 min later add the papayas the sweet potatoes and the peeled bananas and wet every 10 minute. Before serving, add the coconut milk. Check the finishing of the ingredients and the seasoning. Serve in hot plate, put the sauce, chicken leg, half a papaya, the sweet potatoes and half a banana. Baste with sauce decorate with the green onion.

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Recipe: Pineapple Cream Pie Description: Make and share this Pineapple Cream Pie recipe from Food.com. Ingredients: [{"text": "1 graham cracker pie crust"}, {"text": "8 ounces cream cheese, softened"}, {"text": "1 (395 g) can sweetened condensed milk"}, {"text": "1 (14 ounce) can crushed pineapple"}, {"text": "1/2 cup pecans, finely chopped (optional)"}] Instructions: Beat cream cheese until fluffy. Beat in sweetened condensed milk. Stir in pineapple and pecans. Pour mixture into pie crust. Refrigerate for several hours. Garnish with whipped cream.

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Recipe: Tomato Herb Bread Description: This savory bread is great with soups or pasta dishes! The recipe came from a cookbook called &quot;Stand By Your Pan: Country Music Cookbook&quot; by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is &quot;Bread River Valley&quot; :) Ingredients: [{"text": "3 cups all-purpose flour"}, {"text": "1 1/2 teaspoons baking powder"}, {"text": "1 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "1 cup grated parmesan cheese"}, {"text": "1 egg"}, {"text": "1/4 cup oil"}, {"text": "2 tablespoons honey"}, {"text": "3 tablespoons minced fresh parsley"}, {"text": "3 tablespoons minced fresh basil"}, {"text": "1 (14 ounce) can crushed tomatoes"}, {"text": "poppy seed (optional, for topping)"}] Instructions: Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and Parmesan cheese. In a smaller bowl, combine the egg, oil, honey, parsley, basil and tomatoes. Pour the tomato mixture into the flour mixture and stir until blended. Pour the batter into the prepared loaf pan. Sprinkle poppy seeds over the top (if using). Bake at 350 degrees for 40-50 minutes, until a knife inserted into the center of the bread comes out clean.

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Recipe: Crispy Broccoli and Garlic Description: Make and share this Crispy Broccoli and Garlic recipe from Food.com. Ingredients: [{"text": "1 head broccoli, chopped"}, {"text": "2 -3 garlic, minced"}, {"text": "2 tablespoons olive oil"}, {"text": "1/4 hot pepper flakes (to taste)"}, {"text": "salt, to taste"}, {"text": "pepper, to taste"}] Instructions: Preheat oven to 375. In a bowl or ziplock bag, add chopped broccoli. Add minced garlic, olive oil, pepper flakes, salt and pepper. Mix well. Place the broccoli on a tin foil lined baking sheet. Roast for 30 minutes, turning once.

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Recipe: Crab Pierogies Description: A little twist to my family's traditional potato pierogies...the filling amounts are approximates as I don't often use measuring cups. Dough recipe comes from my mom's recipe #48587 Potato Pierogi Ingredients: [{"text": "2 large eggs"}, {"text": "1/4 teaspoon salt"}, {"text": "1/2 teaspoon Old Bay Seasoning (add more or less to your liking)"}, {"text": "2 cups flour"}, {"text": "2 ounces cream cheese (or sour cream(but we prefer cream cheese)"}, {"text": "water (teaspoons at a time)"}, {"text": "about 1 1/2 cups of leftover homemade mashed potatoes"}, {"text": "1 cup crab claw meat"}, {"text": "1 teaspoon Old Bay Seasoning"}, {"text": "lemon dill seasoning or a citrus seasoning"}, {"text": "butter"}, {"text": "sauteed onion"}] Instructions: In a food processor pulse flour and salt. Add eggs and cream cheese process for about 15-20 seconds. Slowly add water until dough forms a ball. Add more flour if dough is too sticky Let dough rest 20-25 minutes (Start boiling large pot of water with salt and a little bit of olive oil). Roll out half the dough (roll VERY thin). Use a large rimmed glass (like a martini glass) or round cookie cuter to cut out 4-5 inch circles. Fill each circle with 1 to 2 Tablespoons of filling Fold over ensuring that there is no air inside and edges are sealed. (I pinch edges together and then use a fork to seal each pierogie). Cook about 8-10 at a time in the boiling water. Once they rise to the top of the water (approx 3-5 mins) remove with slotted spoon and top with butter/sauteed onions. I like to sautee onions and then carefully toss the boiled pierogies into the pan to get them crispy. MMmm! Enjoy!

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Recipe: Hard Apple Cider Description: Make and share this Hard Apple Cider recipe from Food.com. Ingredients: [{"text": "4 1/2 liters fresh apple juice (no preservatives)"}, {"text": "1/2-1 lb sugar (not more than 2 lbs)"}, {"text": "1/2 teaspoon pectic enzyme powder"}, {"text": "1 teaspoon acid blend"}, {"text": "1/4 teaspoon grape tannin"}, {"text": "1/2 teaspoon yeast energizer"}, {"text": "2 campden tablets"}, {"text": "1 packet all purpose wine yeast"}] Instructions: crush and dissolve campden tablets in a cup of warm water and mix well with the FRESH apple juice in your primary fermenter. Let stand over-night. Mix in all other ingredients except yeast making sure everything is dissolved, then sprinkle yeast over top of juice and cover with plastic sheet and ferment 3 to 5 days. Rack (siphon) into secondary fermenter and attach air lock. Rack again in 3 weeks. When all fermentation is finished, rack into a clean vessel and add 2 oz of white sugar and gently stir well. (I usually put the sugar into a bit of water and dissolve it first by boiling it in the microwave) When sugar is well mixed, bottle and age 3 months. This will give you a crisp, carbonated hard cider. * the more sugar you add, the more alcohol you will get, but the longer it will take to ferment. I would recommend from 1/2 to 1 pound per gal/4.5 l and not more than 2 lbs.

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Recipe: Slow-Cooker Chicken & Dumplings Description: Here's a homey dish that people just can't wait to dive in to! Yes, you can have slow-cooker chicken and dumplings. The homemade classic takes a bit of work but is certainly worth it. —Daniel Anderson, Kenosha, Wisconsin Ingredients: [{"text": "6 boneless skinless chicken thighs, chopped"}, {"text": "1/2 teaspoon salt, divided"}, {"text": "1/2 teaspoon pepper, divided"}, {"text": "1 tablespoon canola oil"}, {"text": "3 celery ribs, chopped"}, {"text": "2 medium carrots, peeled and chopped"}, {"text": "1 large onion, chopped"}, {"text": "3 garlic cloves, minced"}, {"text": "2 tablespoons tomato paste"}, {"text": "1/3 cup all-purpose flour"}, {"text": "4 cups chicken broth, divided"}, {"text": "2 bay leaves"}, {"text": "1 teaspoon dried thyme"}, {"text": "DUMPLINGS:"}, {"text": "2 cups all-purpose flour"}, {"text": "3 teaspoons baking powder"}, {"text": "1 teaspoon salt"}, {"text": "1/4 teaspoon pepper"}, {"text": "1 cup whole milk"}, {"text": "4 tablespoons melted butter"}] Instructions: Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Transfer to a 6-qt. slow cooker. In same skillet, cook celery, carrots and onion until tender, 6-8 minutes. Add garlic, tomato paste and remaining salt and pepper; cook 1 minute. Stir in flour; cook 1 minute longer. Whisk in 2 cups chicken broth; cook and stir until thickened. Transfer to slow cooker. Stir in bay leaves, thyme and remaining chicken broth. For dumplings, whisk together flour, baking powder, salt and pepper in a large bowl. Stir in milk and butter to form a thick batter. Drop by 1/4 cupfuls over chicken mixture. Cook, covered, on low until bubbly and dumplings are set, 6-8 hours. Discard bay leaves. Remove insert and let stand, uncovered, for 15 minutes.

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Recipe: Vietnamese Chicken Eggroll Patties Description: This is a modern twist on a classic Vietnamese eggroll (cha gio) filling. I like to serve this with jasmine rice and pickled daikon and carrots or a nice salad. These patties are not fried, made with ground chicken and are a much healthier option than eggrolls but with all the flavor. Ingredients: [{"text": "1 1/2 lbs ground chicken"}, {"text": "1 package vermicelli noodles"}, {"text": "1/2 cup dried black fungus"}, {"text": "1/2 cup shredded carrot"}, {"text": "1/2 cup shredded jicama"}, {"text": "1 cup bean sprouts"}, {"text": "1 yellow onion, chopped"}, {"text": "3 garlic cloves"}, {"text": "3 green onions, chopped"}, {"text": "1 1/2 tablespoons fish sauce"}, {"text": "3 tablespoons sugar"}, {"text": "1/2 teaspoon pepper"}, {"text": "2 cloves chopped garlic"}, {"text": "1/4 cup sugar"}, {"text": "2 tablespoons fish sauce"}, {"text": "1/4 cup lime juice"}, {"text": "2 tablespoons water"}, {"text": "2 teaspoons shredded carrots"}] Instructions: Soak dried vermicelli noodles and dried fungus in water for 20 minutes to rehydrate. Chop both and add to ground chicken in a large bowl. Add, carrot, jicama, sprouts, onion, garlic and green onion to bowl and mix thoroughly. In a seperate bowl mix fish sauce, sugar, and pepper. Add to the chicken, veggie mixture. Line a baking sheet with aluminum foil and lightly spray with vegetable oil. Form hamburger sized patties and add to baking sheet. Bake at 360 degrees for 45 mins- 1 hour. Sauce:. Thoroughly mix all sauce ingredients in small bowl. Serve over patties with rice.

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Recipe: Cabbage With Polish Sausage Description: Make and share this Cabbage With Polish Sausage recipe from Food.com. Ingredients: [{"text": "1 cup onion, chopped"}, {"text": "2 tablespoons butter"}, {"text": "2 tablespoons flour"}, {"text": "1 cup water"}, {"text": "1/4 cup vinegar"}, {"text": "3/4 teaspoon salt"}, {"text": "1/2 teaspoon sugar"}, {"text": "1/4 teaspoon pepper"}, {"text": "12 cups cabbage, coarsely chopped"}, {"text": "1 -1 1/2 lb Polish sausage, cut into 1-inch pieces"}] Instructions: Saut&eacute; onion in butter in a Dutch oven over low heat until tender. Add flour, stirring until smooth. Cook 1 minutes, stirring constantly. Gradually add water and vinegar; cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients. Reduce heat, cover and simmer for 20 minutes.

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Recipe: Rhode Island Coffee Milk Description: This is a popular comfort food in Rhode Island. In fact, it is the Official State Drink of Rhode Island. It comes from the book &quot;I'll Have What They're Having- Legendary Local Cuisine&quot; page 206 Ingredients: [{"text": "2 tablespoons coffee-flavored syrup"}, {"text": "1 cup cold milk"}] Instructions: In a large glass, add coffee syrup and milk. Stir well. Taste and add more syrup if you want a stronger coffee taste.

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Recipe: Brownie Banana Funtastico Description: Make and share this Brownie Banana Funtastico recipe from Food.com. Ingredients: [{"text": "1 envelope whipped dessert topping mix"}, {"text": "1/2 cup milk"}, {"text": "1 package instant banana pudding mix"}, {"text": "1 cup milk"}, {"text": "1 package brownie mix"}, {"text": "banana, as needed"}, {"text": "chocolate fudge topping"}, {"text": "pineapple topping"}, {"text": "maraschino cherry"}, {"text": "chopped walnuts"}, {"text": "whipped cream"}] Instructions: Prepare brownies as directed on package. Beat whipped topping mix and 1/2 c milk at high speed with an electric mixer for 5 minutes. Transfer topping to a separate bowl and reserve. Do not wash mixer bowl. Add pudding mix and 1 c milk to bowl and mix on low speed for 2 minutes. Fold whipped topping into pudding by hand until well mixed. Chill while assembling banana splits. Place a brownie in the bottom of a large bowl. Spread brownie with pineapple topping. Split a banana in half legthwise and place it next to the brownie on either side. Place desired amount of banana mousse on top of the brownie. Top with whipped cream, chocolate topping, nuts, and a cherry.

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Recipe: Space Mansion Birthday Cake Description: We all want the best for our friends, and while buying a mansion for your BFF may be out of your budget, there's no rule that says you can't bake for him/her/it! I like experimenting and testing the laws of physics and this cake may be the most precarious one I've tried so far! I won't pretend that there weren't a couple fails; a few inedible cheats had to be implemented in order to prevent collapse! That being said, the final product is fully furnished (with sugar) and with a few birthday candles set around it, it's ready to impress! Explaining how to assemble this is tricky without writing a novel! Remember your components should all be VERY cold (work out of the fridge directly as much as possible). Build your stand first and make sure it can fit easily in the fridge. Make sure any components that touch food are non-toxic. I built the bottom stand entirely out of non-edible parts and set the cake on it before photographing. Ingredients: [{"text": "15 egg whites"}, {"text": "2 cups whole milk"}, {"text": "6 teaspoons clear vanilla extract"}, {"text": "3 cups all-purpose flour"}, {"text": "3 cups cake flour"}, {"text": "2 tablespoons baking powder"}, {"text": "2 teaspoons salt"}, {"text": "2 cups unsalted butter"}, {"text": "4 cups granulated sugar"}, {"text": "1/2 cup funfetti candy sprinkles"}, {"text": "1 cup butter"}, {"text": "3 cups confectioners' sugar"}, {"text": "2 tablespoons heavy whipping cream"}, {"text": "2 teaspoons clear vanilla"}, {"text": "1 teaspoon salt"}, {"text": "2 tablespoons funfetti candy sprinkles"}, {"text": "1/4 teaspoon salt"}, {"text": "1 cup softened butter"}, {"text": "1 cup sugar"}, {"text": "1 large egg"}, {"text": "1 tablespoon milk"}, {"text": "3 cups all-purpose flour"}, {"text": "pink food coloring"}, {"text": "powdered sugar, for rolling out dough"}, {"text": "toothpick, for added support"}, {"text": "3 large egg whites"}, {"text": "4 cups confectioners' sugar"}] Instructions: Assemble your cake stand and the following tools:&nbsp;Cakeboards,&nbsp;Wooden and metal rods,&nbsp;Toothpicks,&nbsp;Hot glue gun,&nbsp;Drill,&nbsp;Wooden discs for main supports,&nbsp;Isolamalt and pink food coloring to fill the pool,&nbsp;Level. Arrange your discs and boards how you like. Cut wooden rods and drill appropriate holes. Only use the hot glue to stabilize the top parts, but try to use metal rods to secure the lower stand as it's the place that supports the most weight. Seal any metal that could touch food in non-toxic hot glue. Use a level to make sure everything is straight and balanced, and test the weight on your platforms with books and weights to ensure that it can support the cake's weight. For the Birthday Cake:. Heat your oven to 350&amp;deg;F Mix egg whites, milk and clear vanilla in glass bowl. Mix cake flour, all-purpose flour, salt and baking powder in a separate bowl. Cream butter in a stand mixer, add sugar and beat until light and fully incorporated. Add funfetti sprinkles last. Butter and flour two large domed baking pans and two smaller domed baking pans. Alternate mixing the wet and dry ingredients into the butter batter until all are fully incorporated. Pour into trays and bake the larger domes about 50 minutes minutes and smaller domes about 35 minutes until a toothpick comes out clean. Wait ten minutes before removing from tins. Wrap and chill. For the Birthday Cake Buttercream:. In a stand mixer, beat room temperature butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt (add funfetti / birthday confetti). Whip and frost cake. For the Pink Sugar Cookie Supports and Embellishments:. In a stand mixer, beat butter, sugar, salt, egg and milk. Slowly incorporate flour until a dough ball forms. Split into two balls and chill until ready to use. Heat oven to 375F and roll out dough onto a parchment lined baking sheet using powdered sugar to prevent sticking. Cut out shapes using homemade stencils made out of card stock and save scraps for the next batch. Bake 9 to 11 minutes until edges just begin to brown. Remove from oven and smooth by placing parchment paper over the top of freshly baked cookies and press down flat with a slightly smaller baking sheet. Once cool place on paper towel to absorb any butter before assembling. I used toothpicks at the base of some of these for added strength, so make sure your guests are aware of that. These cookies were all attached using royal icing and allowed to dry and set for several hours at a time. For the&nbsp;Royal icing:. Beat egg whites until frothy. Add a cup of powdered sugar at a time until incorporated. Once mixed place in a pastry bag and pipe. Use this as your 'glue' for cookies, as well as a solid coat over your domes and cookies, then as a final touch for electronic-looking embellishments.

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Recipe: Cranberry Streusel Bars Description: ’Tis the season for baking up a storm, right? This year I’m up to my ears in butter, flour, apples, cranberries and sugar. Ingredients: [{"text": "FOR THE CRUST:"}, {"text": "1/2 c. Unsalted Butter, melted"}, {"text": "1/4 c. Granulated Sugar"}, {"text": "1 tsp. Vanilla Extract"}, {"text": "1/4 tsp. Salt"}, {"text": "1 c. All-purpose Flour"}, {"text": "FOR THE FILLING:"}, {"text": "2 c. Fresh Cranberries"}, {"text": "2 tbsp. All-purpose Flour"}, {"text": "2 tbsp. Granulated Sugar"}, {"text": "1 tsp. Ground Cinnamon"}, {"text": "1/8 tsp. Ground Nutmeg"}, {"text": "FOR THE TOPPING:"}, {"text": "1/2 c. Old Fashioned Oats"}, {"text": "1/3 c. Packed Light Or Dark Brown Sugar"}, {"text": "1/4 tsp. Ground Cinnamon"}, {"text": "1/4 c. All-purpose Flour"}, {"text": "1/4 c. Unsalted Butter, Cold And Cubed"}] Instructions: None

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Recipe: How to Make Rotisserie Chicken (Rotisserie or Oven) -Spend With Pennies Description: This juicy rotisserie chicken has an easy homemade seasoning. Cook on a rotisserie (or roast in the oven) for tender juicy chicken every time. Ingredients: [{"text": "1 small fryer chicken (about 3.5lbs)"}, {"text": "1 tablespoon olive oil"}, {"text": "1/2 teaspoon paprika"}, {"text": "1/4 teaspoon smoked paprika"}, {"text": "1/2 teaspoon garlic powder"}, {"text": "1/2 teaspoon onion powder"}, {"text": "salt & pepper to taste"}] Instructions: Combine all seasonings in a small bowl and mix well. To prepare chicken, dab dry with paper towels. Rub the outside of the chicken with olive oil and season generously with the spice mixture. Gently fold the wings behind the chicken. Using kitchen twine, tie the legs together. HowToSection To Roast in the Oven Array HowToSection To Cook on a Rotisserie Array

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Recipe: Hot Apple Toddies Description: Make and share this Hot Apple Toddies recipe from Food.com. Ingredients: [{"text": "3 cups apple cider"}, {"text": "4 cinnamon sticks"}, {"text": "1/2 cup spiced rum"}, {"text": "1/2 cup cinnamon schnapps"}] Instructions: In a medium saucepan over medium heat or in a 4 quart slow cooker, combine all ingredients and heat through. Do not boil. Mull for 45-60 minutes. Serve warm in footed glasses with cinnamon sticks as garnish.

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Recipe: Panda’s Ultimate Potato Soup Description: I created this because I love Baked Potato Soup and Potato Leek Soup. So I figured why not have the best of both! I just combined both of my recipes to make this wonderfully creamy, warm up your bones soup. I hope you enjoy it as much as I do :) Ingredients: [{"text": "8-10 slice(s) hickory smoked bacon."}, {"text": "8-10 medium potatoes, baked, peeled and diced."}, {"text": "1 medium onion, diced."}, {"text": "2 medium leeks (including green parts) chopped up small."}, {"text": "2-3 stick(s) celery, diced."}, {"text": "3/4 cup(s) all purpose flour."}, {"text": "4 can(s) chicken broth."}, {"text": "1/2 stick(s) unsalted butter"}, {"text": "2 teaspoon(s) dried parsley flakes (i prefer to use fresh)."}, {"text": "3 cup(s) half & half."}, {"text": "1 1/2 cup(s) cheddar cheese, grated (you can use any kind of cheese you like, i prefer a mild cheddar."}, {"text": "1 cup(s) sour cream."}, {"text": "- fresh ground sea salt & pepper to taste. i use a lot of pepper."}] Instructions: In an enamel cast iron Dutch oven cook bacon until crisp; remove and crumble,reserve drippings. Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly to make a roux. Gradually add chicken broth, celery; leeks and butter. Cook, stirring constantly until thickened and bubbly (use a wire whisk). Put in the baked potatoes, bacon, parsley and half & half; cook for 10 minutes. Stir in cheese and sour cream. Serving Suggestions: Garnish with bacon, cheese, sour cream or green onions (just the greens parts) you could use all four or just your favorites. Goes great in Bread Bowls!

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Recipe: Pie Pops Description: I recently made these with my 4-H club members.. We made 200 to give as tokens of appreciation to the local chapter of California Women for Agriculture. We made three favors; apple, peach, and cherry. Ingredients: [{"text": "1 box(es) pillsbury pie crust (or your favorite pie crust)"}, {"text": "1 can(s) fruit pie filling"}, {"text": "1/2 cup(s) turbinado sugar"}, {"text": "10-12 - lollipop sticks"}, {"text": "1 large egg - beaten"}] Instructions: Remove pie crust from the refrigerator and let set at room temperature for 20 minutes. Open the canned pie filling and place in a bowl. Using a potato masher, slightly mash the fruit. If you miss this step, the chunks of fruit will be too large and heavy. One can of pie filling makes many batches of this recipe, so you will have leftover filling. Unroll the pie crusts. Using a 2 1/2 inch cookie or biscuit cutter, cut 10-12 mini pie crusts and place them on a parchment paper lined baking sheet. Cut the same amount of mini pie crusts from the second roll of dough and set aside until ready to use. The size of cutter will determine if you get more than 10-12. Don't make the mistake of using a larger cookie cutter as it will be too heavy to stay upright on the lollipop stick. If children are helping, limit six cut outs on the baking sheet to give space for step 5. Starting with the pie dough cut outs on the baking sheet, place one or two teaspoons of filling in the center of each cut out. Set the leftover filling aside. Place one lollipop stick on each cutout. I find it easier for children to place the stick on the filling then gently press down. Try to place the stick in the center. If the stick is too close to the bottom edge, it will not support the pie pop. Place the remaining cut outs on top of the filling. Using a fork, press edges firmly to seal. Be sure to press firmly around the lollipop stick. Brush beaten egg on each pie pop and sprinkle sugar to taste. Bake in a 425 degree oven for 12-14 minutes.

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Recipe: Chicken Salad Wrap With Greek Yogurt Description: Make and share this Chicken Salad Wrap With Greek Yogurt recipe from Food.com. Ingredients: [{"text": "2 -3 chicken breasts, poached, cooled and chopped"}, {"text": "2 -3 garlic cloves, minced or 1 teaspoon garlic powder"}, {"text": "1 inch fresh ginger, minced or 1 teaspoon ground ginger"}, {"text": "1 teaspoon fresh cilantro or 1 teaspoon dried cilantro"}, {"text": "1 teaspoon fresh dill or 1 teaspoon dried dill"}, {"text": "2 tablespoons lemon juice"}, {"text": "salt"}, {"text": "white pepper or black pepper"}, {"text": "2 (6 ounce) containers fat free Greek yogurt, such as Fage 0%"}, {"text": "1/2 cucumber, peeled and diced small, about 1 cup"}, {"text": "1/4 cup onion, diced"}, {"text": "1 medium bell pepper, diced"}, {"text": "2 celery ribs, diced small"}, {"text": "5 -6 lettuce leaves"}, {"text": "5 -6 low-carb flour tortillas, such as La Tortilla Factory"}] Instructions: Place chicken breasts in a pot with a little bit of salt. Poach the chicken until it reaches an internal temperature of 180 degrees, about 25 minutes. While it's cooking, prepare the vegetables. Place the chicken on a plate to cool until ready to chop. You may also complete this step earlier and refrigerate the chicken until time to prep. In a small bowl empty out the Greek yogurt and add to it the garlic, ginger, cilantro, dill, lemon juice, and salt and pepper, to your taste. Mix well with a whisk to let the flavors meld. In a large bowl add all the vegetables. If the chicken is cool enough to touch, chop it up and add it to the vegetables. Toss gently to mix. Add the yogurt mixture to the large bowl and fold it in to the chicken/veg. mix. Let it chill, lightly covered, in the refrigerator or you can put your wraps together right away. Place a lettuce leaf on top of the tortilla and fill it with 3/4 cup of the salad. Fold the bottom over, then the sides. If you want to cut out more carbohydrates, do not use the tortilla, but 2 lettuce leaves instead. Enjoy!

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Recipe: Husband's Favorite Almost Homemade Cake Description: I created this cake with things I had on-hand one day,now EVERYONE requests it!So easy,tastes so great! Ingredients: [{"text": "- 1 box white or yellow cake mix."}, {"text": "- vegetable oil."}, {"text": "- 3 large eggs"}, {"text": "- water"}, {"text": "- almond extract/1 1/2 tsps. and 4 oz. chopped pecan pieces"}, {"text": "- 1 pk. toffee chips/with chocolate or plain/1/2 of bag"}, {"text": "- frosting:"}, {"text": "- 8 ounces cream cheese"}, {"text": "- 1 stick unsalted butter"}, {"text": "- 1 tsp.pure vanilla extract"}, {"text": "- about 4 cups confectioner's sugar"}, {"text": "- 2-3 ounces of pecans"}, {"text": "- 1/2 of the package left of toffee chips"}] Instructions: Follow the directions on cake mix box using the 3 eggs etc.. Add the almond extract into above,stirring in well. Mix 1/2 package in of toffee chips by hand,gently folding them in. Mix in 4 ounces chopped pecans. Bake according to package ingredients in a 9X10 cake pan,or 2 round 9 inch pans. Cool completely before icing! FROSTING: Cream together butter and cream cheese together well. Add the vanilla extract. Slowly,add the confectioner's sugar till creamy,but not too loose.. Completely ice the cooled cake, . In a small food processor,add remainder of bag of toffee chips,chop till crumbly,fine chopped. Add about 2-4 ounces pecans,process till chopped finely. Mix toffee chips and chopped pecans well in a bowl. TOP THE ICING ALL OVER. Garnish with whole pecan halves if desired! SO UNIQUE AND FLavorfull,yet so easy to make.tastes like a bakery confection!

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Recipe: Recipe: Braised Chicken with Mojo Sauce Description: None Ingredients: [{"text": "1 (4- to 5-pound) roasting chicken"}, {"text": "1 gallon (16 cups) water, divided"}, {"text": "1 cup kosher salt"}, {"text": "3 lemons, halved"}, {"text": "1 1/2 cups sour orange juice (preferably La Lechonera)"}, {"text": "Juice of one lemon"}, {"text": "1 large head of garlic (about 12-15 cloves), peeled"}, {"text": "1/4 teaspoon ground cumin"}, {"text": "Kosher salt and black pepper, to taste"}, {"text": "2 tablespoons canola or peanut oil"}, {"text": "1 white onion, peeled and sliced crosswise into thin rings"}] Instructions: To brine the chicken, cover the chicken with 12 cups of cold water in a large stock pot. Heat the remaining 4 cups of water over the stovetop or in the microwave until almost boiling. Add the salt and stir until completely dissolved. Add the salted water to the stock pot. Squeeze the juice from the lemons into the water before adding the lemons. Cover and refrigerate the chicken for 8-12 hours, but no longer. To cook the chicken, combine sour orange juice, lemon juice, garlic, and cumin in a blender and season generously with salt and pepper. Blend on medium to high power until the garlic is pureed and the marinade is foamy, about 1 minute. Remove the backbone of the chicken and discard. Cut the chicken into 4 pieces (two thighs and drumsticks, two breasts with wings). Place the chickens into two large zipper bags, dividing the marinade between the two. Marinate at room temperature for two hours, flipping the bags occasionally to distribute the liquids. Remove chicken, reserving the marinade for cooking, and thoroughly pat dry. Season the chicken generously with salt and pepper. Preheat oven to 350°F. Heat the cooking oil in large cast iron skillet over medium-high to high heat. Working in two batches, add the chicken, skin side down, and sear until crisp and deep golden brown, about 3-5 minutes. Pour off excess oil. Pour the reserved chicken marinade into the cast iron skillet. Place the chicken pieces, skin side up, in the pan. Cover with aluminum foil and braise in the oven until chicken is fork tender, about 40 to 55 minutes. Remove the chicken to a roasting pan and rest for 10 minutes. Meanwhile, add the onion rings to the skillet and bring the pan juices to a rolling boil over medium-high heat. Cook mojo sauce until slightly reduced, about 8-10 minutes. Pour the excess juices from the resting chicken back into the sauce and season with additional salt and pepper, if necessary. Finish off the chicken under the broiler for 2-3 minutes to re-crisp the skin. Serve the chicken over white rice with lots of sauce and onions.

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Recipe: Basic Icebox Cookie Dough Description: This is a nice basic cookie dough that you can expand upon as you wish. Very versatile. *for variation, add chocolate chips, shredded coconut, toffee chips, whatever suits your taste buds! Ingredients: [{"text": "3/4 cup sugar"}, {"text": "3/4 cup firmly packed brown sugar"}, {"text": "1 cup margarine or 1 cup butter, softened"}, {"text": "1 1/2 teaspoons vanilla"}, {"text": "2 eggs"}, {"text": "3 cups all-purpose flour"}, {"text": "1 1/2 teaspoons baking powder"}, {"text": "3/4 teaspoon salt"}, {"text": "1 cup finely chopped nuts (optional)"}] Instructions: In large bowl, combine the first 5 ingredients and beat well. Stir in the next 3 ingredients, blend well. If using nuts, add them now. Divide dough into 3 equal parts and shape each part into a 1 1/2&quot; diameter roll. Wrap the rolls in saran wrap and put in fridge until firm, at least 2 hours. At this point, you can do one of three things: Bake, freeze, or refrigerate. To bake: Cut dough into 1/4&quot; slices and bake 1 inch apart on ungreased cookie sheet at 425&deg;F for 5-7 minutes, or until golden. Remove immediately from sheets and cool completely. To refrigerate:Leave in saran wrap and use within 2 weeks. To freeze: Leave in saran wrap and use within 6 weeks.

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Recipe: BBQ'd Carrots Description: Make and share this BBQ'd Carrots recipe from Food.com. Ingredients: [{"text": "6 sliced carrots"}, {"text": "2 tablespoons margarine"}, {"text": "1 teaspoon tarragon"}, {"text": "1 teaspoon parsley"}, {"text": "1 dash lemon juice"}] Instructions: Place all ingredients on a large piece of foil. Roll& pinch sides together. Cook on BBQ 15-20 minutes, turning regularly.

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Recipe: Favorite Chicken Noodle Soup Description: This is our favorite, comforting soup- I make it once a month! Classic, perfect and delicious! Prep/cooking times don't include chilling the stock. Ingredients: [{"text": "3 -4 lbs broiler chickens"}, {"text": "12 cups water"}, {"text": "2 onions"}, {"text": "5 stalks celery"}, {"text": "5 carrots"}, {"text": "2 parsnips"}, {"text": "2 cups fresh parsley"}, {"text": "4 garlic cloves"}, {"text": "salt"}, {"text": "pepper"}, {"text": "2 bay leaves"}, {"text": "2 teaspoons thyme"}, {"text": "2 -3 cups egg noodles"}] Instructions: put the chicken in a pot, cover with the water. add one onion quartered, 2 carrots halved, 2 stalks of celery halved, 1 cup parsley, thyme, garlic and bay leaves. boil, reduce heat and simmer, scraping off the foam at the top about 30 minutes inches. simmer 1.5 hours, remove chicken. cool and remove the meat. strain stock and cool (i like to cool it overnight) skim fat off the top. chop the remaining 3 carrots, celery, parsnips and onion. add them to the stock and cook about an hour, adding the meat near the end to heat though. cook egg noodles and pour soup over them in the bowl. *i never keep the noodles in the soup- they can get mushy. **if you like a stronger taste, add 1-2 tbs bullion to the stock.

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Recipe: Heart Cookies Description: This recipe for heart cookies are sure to impress your sweetheart! Decorate them with frosting and rainbow sprinkles, and make them on Valentine's Day. Ingredients: [{"text": "2 1/3 c. all-purpose flour"}, {"text": "2 tsp. cornstarch"}, {"text": "1 tsp. kosher salt"}, {"text": "1/2 tsp. baking powder"}, {"text": "1/4 tsp. baking soda"}, {"text": "1/2 c. unsalted butter, softened"}, {"text": "1 c. granulated sugar"}, {"text": "1 large egg, room temperature"}, {"text": "2 tsp. vanilla extract"}, {"text": "1/2 c. sour cream, room temperature"}, {"text": "1/2 c. unsalted butter, softened"}, {"text": "3 c. powdered sugar"}, {"text": "2 tbsp. milk"}, {"text": "1 tsp. vanilla extract"}, {"text": "1/2 tsp. kosher salt"}, {"text": "Liquid red food coloring"}, {"text": "Rainbow sprinkles, to decorate"}] Instructions: Whisk together the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.&nbsp; Cream together the butter and sugar on medium speed in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and beat until fully combined. Add in the sour cream and beat until fully combined, scraping the bowl as needed. Slowly add in the dry ingredients, mixing just until combined.&nbsp; Turn out the dough onto a lightly floured surface and shape into a disk. Wrap in plastic wrap and refrigerate until chilled, about 1 hour.&nbsp; Preheat the oven to 375°. Line 2 to 3 large baking sheets with parchment paper.&nbsp; On a lightly floured surface, roll out the chilled dough to 1/4-inch thickness. Cut dough into hearts using a 2 1/2-inch heart shaped cookie cutter, re-rolling scraps only once. Place the cookies about 2 inches apart on the prepared baking sheets.&nbsp; Bake for 9 to 10 minutes until the tops are dry. Let cool for about 5 minutes on the pan, then move the cookies to a cooling rack to cool completely.&nbsp; For the frosting: Beat the butter on medium speed in the bowl of a stand mixer fitted with a paddle attachment until creamy, about 2 minutes. On low speed, slowly add the powdered sugar, milk, vanilla and salt, beating until fully combined. Increase the mixer speed to medium and beat until lightened and creamy, about 2 more minutes. Add three to four drops of red food coloring and mix until a light pink color is reached.&nbsp; To decorate: Spread frosting onto the cooled cookies using a small offset spatula. Decorate with rainbow sprinkles, if desired.

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Recipe: Party Meatballs Description: I am giving you a recipe so easy, you will not want to share it with friends after you serve this! I am embarassed to even type this recipe. But so many people that I have catered for want this recipe, so here it is... Ingredients: [{"text": "1 (6 lb) bag frozen meatballs, appetizer size"}, {"text": "3 (22 ounce) cans Campbell's Cream of Mushroom Soup"}, {"text": "3 -5 tablespoons black pepper"}] Instructions: Place frozen meatballs in large foil pan or large baking dish. Add one can at a time of the cream of mushroom soup. Be sure that all meatballs are getting covered by the soup. Make a layer of pepper over the meatballs. Stir till you can't see the pepper and repeat one more time. Bake at 325 for about 35 minutes. will stay well for hours at 250 degrees. Stir every 15 minutes. Serve hot. Serve hot or keep in a crock pot. And don't share this recipe. It's way too easy! But absolutely will be the first appetizer you run out of !

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Recipe: Cherry Clafoutis Description: None Ingredients: [{"text": "Nonstick cooking spray"}, {"text": "1/2 cup pancake mix"}, {"text": "1/2 cup sugar"}, {"text": "1 1/2 cups buttermilk"}, {"text": "3 tablespoons butter, melted and cooled"}, {"text": "1/2 teaspoon vanilla extract"}, {"text": "3 eggs"}, {"text": "1 (12-ounce) package frozen pitted cherries, thawed and drained, juices reserved"}, {"text": "1 cup French vanilla ice cream"}, {"text": "Confectioners' sugar, for garnish"}] Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch deep pie dish with nonstick cooking spray and place on a baking sheet. In a medium bowl, combine the pancake mix and sugar. In a large measuring cup, whisk together the buttermilk, butter, extract and eggs. Whisk the liquid ingredients into the dry. Evenly distribute the cherries in the bottom of the pie dish. Pour the batter over top of the cherries and bake until the center is set and the edges are golden, 45 minutes to 1 hour. Remove from the oven and cool to room temperature, about 1 hour, before slicing. To serve, place ice cream in a microwave-safe bowl and microwave on high for about 45 seconds until the ice cream is melted. Stir in 1 tablespoon of the reserved cherry juice. Place a slice of the clafoutis onto a desert place. Drizzle with the sauce and dust with confectioners' sugar.

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Recipe: Green Bean Casserole Description: Delicious and simple, this green bean casserole is comfort food at its best, with a creamy mushroom sauce and crunchy fried onions on top. Ingredients: [{"text": "1 pound frozen green beans"}, {"text": "4 slices crispy bacon, (chopped)"}, {"text": "\u00bd cup onion, (diced)"}, {"text": "1 tablespoon garlic, (minced)"}, {"text": "1 cup button mushrooms, (finely chopped)"}, {"text": "3 tablespoons butter"}, {"text": "3 tablespoons all-purpose flour"}, {"text": "2\u00bd cups half & half cream"}, {"text": "2 teaspoons Italian seasoning"}, {"text": "1 cup parmesan cheese, (grated)"}, {"text": "salt and pepper, (to taste)"}, {"text": "2 cups French fried onions"}] Instructions: Preheat oven to 350&deg;F. Spray a 2-quart baking dish with cooking spray and set it aside. Steam your frozen green beans according to your package directions.&nbsp;Drain any excess liquid from the beans and place them into a large bowl. Set cooked green beans aside.&nbsp; In a medium skillet, over medium-low heat, cook bacon slices until crispy.&nbsp;Remove the bacon from the skillet and let them drain on a paper towel lined plate.&nbsp;Once cooled, chop the bacon into small pieces.&nbsp;Set aside. Remove all but 1 tablespoon of the bacon grease from the skillet and cook, on medium-high heat, the mushrooms, onions and garlic for 5 minutes or until tender. Remove cooked vegetables from the skillet and set them aside. Using the same skillet you cooked your bacon and vegetables in, on medium heat,&nbsp;add the butter and allow it to start to melt.&nbsp;Once melted, sprinkle flour in and stir it around in the butter to cook until the flour is a pale brown and no raw flour remains.&nbsp;This will take about 1 and 2 minutes. Slowly whisk the half &amp; half into the flour and butter.&nbsp;Make sure to whisk continuously to prevent any lumps from forming.&nbsp;Continue to cook until the mixture thickens up.&nbsp;This will take about 3 minutes. Turn off the heat to your skillet and add the parmesan cheese, Italian seasoning, salt and pepper.&nbsp;Stir to combine. In the large bowl with your steamed green beans, add the cooked mushroom mixture, chopped bacon and the half &amp; half mixture.&nbsp;Stir to combine all the ingredients then transfer the vegetables to your prepared casserole dish. Evenly top your green bean mixture with the French fried onions and bake your casserole for 30 minutes or until hot and bubbly.

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Recipe: Chocolate Toffee Chip Cookies Description: Make and share this Chocolate Toffee Chip Cookies recipe from Food.com. Ingredients: [{"text": "2/3 cup shortening"}, {"text": "2/3 cup butter"}, {"text": "3/4 cup sugar"}, {"text": "1 1/4 cups brown sugar"}, {"text": "2 eggs"}, {"text": "2 teaspoons vanilla"}, {"text": "3 cups flour"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon salt"}, {"text": "1 cup pecans, chopped"}, {"text": "2 cups semi-sweet chocolate chips"}, {"text": "1 cup toffee pieces, crushed"}] Instructions: Preheat oven to 375. Cream shortning, butter, and sugars. Add in eggs and vanilla. Stir in remaining ingredients. Drop rounded spoonfuls of dough onto an ungreased baking sheet. Bake 8-10 minutes (till light brown). Let cool slightly efore removing from sheet.

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Recipe: Veggie Stir-Fry Description: This veggie stir-fry recipe from "The Pioneer Woman Cooks: Dinnertime" is big on flavor, and you can prep the veggies and sweet-spicy sauce up to 24 hours in advance. Ingredients: [{"text": "1/2 c. low-sodium soy sauce"}, {"text": "2 tbsp. sherry (or low-sodium vegetable broth)"}, {"text": "2 tbsp. packed brown sugar"}, {"text": "2 tbsp. cornstarch"}, {"text": "2 tbsp. sriracha (more or less to taste)"}, {"text": "1 tbsp. minced fresh ginger"}, {"text": "3 tbsp. peanut oil"}, {"text": "1 whole yellow onion, cut into large chunks"}, {"text": "1 whole red bell pepper, seeded and cut into large chunks"}, {"text": "1 whole yellow bell pepper, seeded and cut into large chunks"}, {"text": "2 whole garlic cloves, minced"}, {"text": "2 whole medium zucchini, cut into large wedges"}, {"text": "1 15-ounce can baby corn, drained and halved crosswise"}, {"text": "1 head broccoli, cut into florets"}, {"text": "Cooked noodles or rice, for serving"}, {"text": "Sesame seeds, for serving"}] Instructions: In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside. Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.&nbsp; Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds.&nbsp;Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.

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Recipe: Kahlua Bars Description: These rich, creamy bars have a wonderful kahlua flavor! I have made these for parties, girl's night out, and office get-togethers. It is always a hit! Ingredients: [{"text": "1 1/2 cups graham cracker crumbs"}, {"text": "1/2 cup melted butter"}, {"text": "2 cups milk chocolate chips"}, {"text": "2 (8 ounce) packages cream cheese"}, {"text": "2 eggs"}, {"text": "1 tablespoon vanilla"}, {"text": "1/2 cup Kahlua"}, {"text": "1/4 cup sugar"}, {"text": "1/4 cup packed brown sugar"}] Instructions: Preheat oven to 350 degrees. Grease a 8x8 inch baking pan. Combine graham cracker crumbs and butter. Press into bottom of pan and bake for 8-10 minutes until slightly crispy. Cream eggs, cream cheese, vanilla, sugar, brown sugar, and kahlua until well-combined and smooth. Pour evenly over crust. Sprinkle chocolate chips evenly over filling. Bake 20 minutes. Place in fridge for about an hour to allow to cool completely before serving.

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