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Recipe: Noodle Kugel Description: Get Noodle Kugel Recipe from Food Network Ingredients: [{"text": "1/2 pound wide kosher for Passover egg noodles"}, {"text": "1/2 stick butter, melted"}, {"text": "1 pound cottage cheese"}, {"text": "2 cups sour cream"}, {"text": "1/2 cup sugar"}, {"text": "6 eggs"}, {"text": "1 teaspoon ground cinnamon"}, {"text": "1/2 cup raisins"}] Instructions: Preheat oven to 375 degrees F. Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish. Bake until custard is set and top is golden brown, about 30 to 45 minutes.

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Recipe: Banana Muffins Description: This is a very simple and flavorful banana muffin recipe. It's tender, light and fluffy. Not dense like regular banana bread. It's a great base recipe if you want to incorporate other add-ins like chocolate chips or nuts. Yum! Ingredients: [{"text": "1/2 cup(s) butter (1 stick)"}, {"text": "1 cup(s) sugar"}, {"text": "2 - eggs"}, {"text": "3 - ripe bananas"}, {"text": "1 1/4 cup(s) all-purpose flour"}, {"text": "1/2 teaspoon(s) baking soda"}] Instructions: Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray. In a large bowl, beat butter and sugar until creamy. Add eggs and beat until light and fluffy. Stir in bananas; mix well. Add flour and baking soda. Mix just enough to moisten. Spoon batter into muffin cups. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. NOTE: For chocolate chip banana muffins, stir in 1 cup semi-sweet chocolate chips to batter before baking.

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Recipe: Carrots With Marsala Description: The sweet flavor of marsala goes surprisingly well with carrots in this Sicilian dish. Came from The Encyclopedia of Italian Dishes. Ingredients: [{"text": "4 tablespoons butter"}, {"text": "1 lb carrot, thinly sliced"}, {"text": "1 teaspoon sugar"}, {"text": "1/2 teaspoon salt"}, {"text": "1/4 cup marsala wine"}] Instructions: Melt butter in a medium saucepan, and add the carrots. Stir well to cover with the butter. Add the sugar and salt, and mix well. Stir in the marsala, and simmer for 4-5 minutes. Pour enough water to barely cover the carrots. Cover the pan and cook over low to moderate heat until the carrots are tender. Remove the cover, and cook until the liquids reduce almost completely. Serve hot.

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Recipe: Garlic Pita Chips Description: These can be made a day or two in advance and are great to have on hand for snacking. Store in zip-top bags. Ingredients: [{"text": "6 pita bread, 6 inch size"}, {"text": "cooking spray"}, {"text": "1/2 teaspoon garlic salt"}, {"text": "1/4 teaspoon black pepper, freshly ground"}] Instructions: Preheat over to 350. Coat one side of each pita with cooking spray. Sprinkle the pitas evenly with salt and pepper. Cut each pita into 8 wedges; arrange wedges in a single layer on a jelly-roll pan coated with cooking spray. Bake at 340 for 20 minutes or until crisp.

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Recipe: Turkey Bacon Veggie Burger Description: I had a few different ingredients lying around and decided to try this recipe. Came out pretty well. Would be fun to make this on the grill too! Substitute tofu bacon to make this completely vegetarian. Ingredients: [{"text": "1 whole wheat hamburger bun"}, {"text": "1 slice turkey bacon"}, {"text": "1/2 small tomatoes, sliced"}, {"text": "1 leaf lettuce, torn to burger-sized pieces"}, {"text": "1 tablespoon mayonnaise (optional)"}, {"text": "1 teaspoon mustard (optional)"}, {"text": "1 veggie burger"}, {"text": "2 slices American cheese"}] Instructions: Cook bacon over medium heat in skillet until cooked to your liking. Slice bun and add mayonnaise and mustard (optional). Lay lettuce and tomato on top of bottom bun. Cook veggie burger according to manufacturer's directions (I use the microwave). Lay cheese on top of veggie burger and heat until slightly melted. Split bacon in half cross-wise and lay on top of veggie burger. Add to bottom bun and top with top bun. Enjoy :-).

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Recipe: Angel Hair Primavera Description: Make and share this Angel Hair Primavera recipe from Food.com. Ingredients: [{"text": "1 1/2 lbs vegetables, julienne cut*"}, {"text": "1 1/2 lbs angel hair pasta"}, {"text": "1 cup extra virgin olive oil"}, {"text": "2 tablespoons fresh garlic, chopped"}, {"text": "1/2 cup chicken stock"}, {"text": "4 tablespoons fresh basil, julienne cut"}, {"text": "3 tablespoons sun-dried tomatoes, finely chopped"}, {"text": "2 tablespoons fresh parsley, chopped"}, {"text": "2 1/2 ounces parmesan cheese, grated"}, {"text": "2 teaspoons lemon zest"}, {"text": "1 sprig fresh parsley, washed (garnish)"}] Instructions: Heat a large pot of water over a medium heat until water boils. Place vegetables in steamer and steam until cooked al dente. While vegetables are steaming, cook pasta as per instructions from manufacturer. Place a large saute pan over a medium heat. Once pan is hot add olive oil and garlic. Gently saute garlic. Add a good quality chicken stock to the pan and bring to the boil. Strain pasta and vegetables and add to saute pan. Add fresh basil, lemon zest, parmesan cheese, sun-dried tomatoes and parsley. Toss pasta thoroughly. Garnish with a sprig of parsley. *Primavera vegetables: fresh snow peas, zucchini, red bell peppers, broccoli, carrots.

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Recipe: Chicken Bacon Ranch Biscuit Casserole Description: This easy Chicken Bacon Ranch Biscuit Casserole is made with rotisserie chicken, biscuits, and bacon for a quick and easy family dinner! Ingredients: [{"text": "16 ounces Canned Biscuits"}, {"text": "2.5 cups Shredded Rotisserie chicken"}, {"text": "14.5 ounces Diced Tomatoes (undrained)"}, {"text": "4 ounces Cooked bacon"}, {"text": "8 ounces Cream Cheese"}, {"text": "4 ounces Cheddar Cheese"}, {"text": "1 cup Ranch dressing"}, {"text": "2 tablespoons Melted butter"}, {"text": "2 teaspoons Ranch seasoning"}] Instructions: Preheat oven to 375°F. Grease a 13x9-inch baking dish and set aside. Open the can of biscuits and peel the biscuits apart. Cut each biscuit lengthwise and then widthwise making 4 equal-sized pieces. In a large bowl combine undrained tomatoes, bacon, cream cheese, and ranch dressing. Stir together until well mixed. Add the shredded chicken and half of the biscuits to the mixture and toss together gently. You don’t want to crush the biscuit dough. Place mixture in the greased baking dish and top with the remaining biscuits placing them evenly over the chicken mixture and nestling them into the mixture so they are halfway in. Bake for 25 minutes. When it has baked 25 minutes place your butter in a microwave safe dish and microwave for 30 seconds. Add the ranch seasoning to the butter and mix together. Open the oven and brush the butter over the tops of the exposed biscuits. Sprinkle the cheddar cheese over the casserole and then close the oven and let it continue to bake for 10 minutes longer. Remove from the oven and let it rest for 10 minutes before serving.

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Recipe: Crispy Italian Potato Scallop Description: Make and share this Crispy Italian Potato Scallop recipe from Food.com. Ingredients: [{"text": "1/2 cup Italian style breadcrumbs"}, {"text": "1/2 teaspoon salt"}, {"text": "4 cups potatoes, thinly sliced (2 lbs)"}, {"text": "1 cup onion, thinly sliced"}, {"text": "1/4 cup butter"}, {"text": "2 cups milk"}] Instructions: Preheat oven to 325. Butter shallow 2-quart casserole; set aside. Combine bread crumbs and salt. Layer half the potatoes and half the onions in casserole. Dot with butter and half the reserved bread crumb mixture. Repeat layering with the remaining potatoes, onions, butter and bread crumbs. Pour milk over all. Cover and bake for 45 minutes. Uncover and bake until potatoes are tender and almost all of the liquid is absorbed, about 50 minutes longer.

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Recipe: GLUTEN FREE 5 INGREDIENT CHOCOLATE COCONUT PIE Description: GLUTEN FREE 5 INGREDIENT CHOCOLATE COCONUT PIE Please choose your recipe title wisely. If you change the title after your recipe is published, it will not match the URL (web page address) in your browser window. Maximum 64 characters. Ingredients: [{"text": "4 tablespoons unsalted butter, softened"}, {"text": "6 cups sweetened coconut"}, {"text": "1 cup heavy cream"}, {"text": "4 ounces bittersweet chocolate"}, {"text": "4 ounces semisweet chocolate, finely chopped"}] Instructions: Directions:. 1. Make the crust: Preheat the oven to 350ºF. In a food processor, process butter and one-third of the coconut until it forms a ball, 1-2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers. 2. Place a 8-inch pie pan on a baking sheet. Press coconut mixture into bottom and up the sides of the pan to form a crust, leaving the top edges loose and fluffy. Place a foil ring over edge to prevent from burning. Bake until center begins to brown, 10-15 minutes; remove foil and bake until edges are browned, 4-5 minutes more. Keep an eye on it because the coconut burns quickly! Remove and let it cool. 3. Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let it sit 5 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day. Garnish with toasted almonds and shaved unsweetened coconut.

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Recipe: Puddin Place Eggs Description: Prepare these in advance and then just pop them in the oven just before your guests arrive. An easy, delicious treat for brunch or breakfast! Ingredients: [{"text": "4 - eggs"}, {"text": "1 cup(s) heavy cream"}, {"text": "4 slice(s) bacon, cooked and cut in pieces"}, {"text": "4 slice(s) fresh mozzarella, cut in pieces"}, {"text": "- (optional) paprika, salt & pepper"}] Instructions: Preheat Oven 375*. Lightly butter ramekins. Put bacon in a circle around edges and add mozzarella on top of bacon. Gently add egg to center with out breaking yolks and gently spoon about 1/4 c cream over each.Salt and pepper lightly, and/or sprinkle with paprika. Bake in oven about 20-25 min. Center should "shake" but not "swim"!

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Recipe: Overnight Creme Brulee French Toast Description: Delicious! Nothing like hot French toast in the morning! This recipe can be made the night before and put in the oven in the morning after bringing to room temperature. Gourmet Magazine published this recipe in their July, 1996 issue. Ingredients: [{"text": "1/2-1 cup unsalted butter"}, {"text": "1 cup packed brown sugar"}, {"text": "2 tablespoons corn syrup"}, {"text": "1 loaf 9 inch round country bread (such as challah, you can also use a bagette, leaving on the crust)"}, {"text": "5 large eggs"}, {"text": "1 1/2 cups half-and-half"}, {"text": "1 teaspoon vanilla"}, {"text": "1 teaspoon Grand Marnier"}, {"text": "1/4 teaspoon salt"}] Instructions: In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13x9x2" baking dish. Cut six 1" thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day. Preheat oven to 350* and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35 to 40 minutes. Serve hot French toast immediately.

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Recipe: Edible Arachnids Description: I bring cake pops to my church group when we have movie nights. This year for Halloween, I used my go-to recipe to make these not-so-scary spiders. —Nicole Rae Paoli, Newark, Delaware Ingredients: [{"text": "1 package chocolate cake mix (regular size)"}, {"text": "3 tablespoons butter, softened"}, {"text": "6 tablespoons baking cocoa"}, {"text": "1/2 teaspoon vanilla extract"}, {"text": "1-1/3 cups confectioners' sugar"}, {"text": "3 tablespoons 2% milk"}, {"text": "64 pretzel sticks, halved"}, {"text": "4-1/2 cups semisweet chocolate chips"}, {"text": "3 tablespoons shortening"}, {"text": "32 red M&M's minis"}] Instructions: Prepare and bake cake mix according to package directions, using a greased 13x9-in. baking pan. Cool completely in pan on a wire rack. Crumble cake into a large bowl to measure 7 cups. In a large bowl, beat butter, cocoa and vanilla until creamy. Beat in confectioners’ sugar alternately with milk until smooth. Add cake crumbs; mix well. Shape into sixteen 1-1/2-in. balls and sixteen 3/4-in. balls. To assemble spiders, insert a wooden or metal skewer through one small cake ball and then halfway through one large cake ball; repeat with remaining balls. Place on waxed paper-lined baking sheets; insert eight pretzel halves into each large ball to form legs. Freeze 2 hours or until firm. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each spider in chocolate, allowing excess to drip off. Place on waxed paper-lined baking sheets. Remove skewers and attach M&M's for eyes. Refrigerate until set.

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Recipe: Eggplant Pabucaki Description: Aubergine( eggplant) is the queen of vegetables and the meat of the poor, since due to its flavour and versatility it is the vegetable prized above all others in Turkish cuisine. What other vegetable when raw is bitter and inedible but when cooked, roasted or fried turns into a magical rich flavorful delightness. Particularly in the summer months its privileged status is unrivalled, both in regional cooking and in the haute cuisine of the cities. Aubergines are used in nearly two hundred different recipes; stews,dolmas sun dried or fresh, roasted in mezes and salads, pickles and even in jam! In the past when the aubergine season arrived the constant frying and broiling of aubergines was held responsible for many of the fires which spread through Istanbul's neighbourhoods of wooden houses like a whirlwind in dry weather, and edicts were issued forbidding aubergines to be brought into Istanbul for sale. This is a typical dish which you can find on both sides of the Aegean Cost, Turkey & Greece. Pabuc means shoe so you can guess why this dish is called Pabucaki. You can either roast or boil the eggplants. Boiling them helps to maintain the shape while roasting them gives that distinctive rich flavour. Ingredients: [{"text": "2 Eggplant(globe)"}, {"text": "1 onion"}, {"text": "1 clove garlic"}, {"text": "5-6 sun dried tomatoes( 1 fresh)"}, {"text": "1-2 long green peppers"}, {"text": "1 tablespoon tomato puree"}, {"text": "2 tablespoons olive oil"}, {"text": "1 teaspoon sugar"}, {"text": "1 teaspoon nutmeg"}, {"text": "1 bay leaf"}, {"text": "parsley"}, {"text": "Fresh ka\u015far cheese( feta or mozarella)"}, {"text": "1 fresh chilli"}, {"text": "salt&pepper"}] Instructions: None

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Recipe: Crockpot Taco Soup Description: Great on a cold winter day (or anytime!). You can cook on top of stove for about an hour if you are in a hurry. Ingredients: [{"text": "2 pound(s) ground beef"}, {"text": "2 cup(s) water"}, {"text": "1 can(s) rotel tomatoes"}, {"text": "1 can(s) diced tomatoes"}, {"text": "1 can(s) corn, whole kernel"}, {"text": "1 can(s) hominy"}, {"text": "1 can(s) black beans"}, {"text": "1 can(s) red beans"}, {"text": "1 package(s) taco seasoning mix"}, {"text": "1 package(s) ranch dressing mix"}, {"text": "1 medium onion, chopped"}] Instructions: Brown ground beef; drain. Place all ingredients in crock pot. Cook on low for 6-8 hours or on high for 2-4 hours. Garnish with tortilla chips, grated cheese, and sour cream as desired.

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Recipe: Copycat Starbucks Shaken Iced Peach Green Tea Lemonade Description: I hardly ever go to Starbucks any more, after purchasing a Keruig years ago. Tried one of these a few days ago and have been back 3 times. Last time, I thought this was crazy, so I questioned the cashier. He said use 7 squirts of peach syrup. Some Starbuck's sells peach, almost all stores that have a Starbucks inside will sell the syrups. I have bought this at Von's and at Target. I purchased the plunger which was under $3.00 (I love that thing!) because the cashier had no idea what 7 squirts measured out to be. It's so much easier to squirt out the syrup, then measure into each glass, or so, I think. Hope you enjoy as much as I do! No more money spent at Starbucks on these babies! Ingredients: [{"text": "6 green tea bags"}, {"text": "4 tablespoons starbuck's peach syrup"}, {"text": "4 cups simply lemonade"}] Instructions: Steep 4 bags green tea in 4 Cups of boiled water for 3 minutes. When cool, add 4 C Simply Lemonaid. Fill cup with Ice Cubes, add 4 T Starbuck's Peach Syrup (7 squirts). Enjoy!

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Recipe: Marmalade-Glazed Carrots With Candied Pecans Description: None Ingredients: [{"text": "4 tablespoons unsalted butter"}, {"text": "2 tablespoons orange marmalade"}, {"text": "2 pounds baby carrots (preferably rainbow), tops trimmed"}, {"text": "3/4 cup fresh orange juice"}, {"text": "3 tablespoons packed light brown sugar"}, {"text": "Kosher salt and freshly ground pepper"}, {"text": "1/3 cup chopped candied pecans"}] Instructions: Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes. Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans. Photograph courtesy Anna Williams

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Recipe: Eggs Lorraine Description: From Taste of Home Holiday Recipe Collection 2008. Submitted by Sandra Woolard of DeLand Florida. "Super easy and elegant, this is one of my favorite special occasion and holiday dishes. It's absolutely delicious." Ingredients: [{"text": "4 slices Canadian bacon"}, {"text": "2 slices swiss cheese"}, {"text": "4 eggs"}, {"text": "2 tablespoons sour cream"}, {"text": "1/8 teaspoon salt"}, {"text": "1/8 teaspoon pepper"}, {"text": "chives (optional)"}] Instructions: Coat two shallow oval 1 1/2 cup baking dishes with cooking spray. Line with Canadian bacon, top with cheese. Carefully break two eggs into each dish. In a small bowl; whisk sour cream, salt, and pepper until smooth; drop by teaspoonfulls onto eggs. Bake, uncovered at 350 for 25-30 minutes or until eggs are completly set. Sprinkle with chives if desired.

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Recipe: Rough-Puff Pastry Description: Want a shortcut for homemade pastry crust without going to the store? Try this no-fuss rough-puff pastry, and you'll have a delicious pastry crust in no time! Ingredients: [{"text": "1 1/2 c. all-purpose flour"}, {"text": "1/4 tsp. salt"}, {"text": "12 tbsp. cold butter"}, {"text": "1/4 c. very cold water"}] Instructions: In processor, pulse flour and salt until combined. Add 4 tablespoons butter and pulse 10 to 15 times or until in very small pieces. Add remaining 8 tablespoons butter and pulse 2 to 3 times to just combine. Add water and pulse 3 to 4 times or until dough begins to come together. Transfer dough to well-floured surface and press into ball. Roll out to 18-inch by 12-inch rectangle. Fold two short ends to meet at center, then roll up from bottom into log. Use rolling pin to gently roll into small square, dusting with flour if needed. Tightly wrap in plastic wrap and refrigerate at least 30 minutes. For Skillet Pie, unwrap pastry and roll out to 12-inch circle on lightly floured surface.

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Recipe: Orange-Chocolate Cookies Description: None Ingredients: [{"text": "1 cup butter, softened"}, {"text": "1 cup granulated sugar"}, {"text": "1 egg yolk"}, {"text": "2 teaspoons finely shredded orange peel"}, {"text": "2 cups all-purpose flour"}, {"text": "1/4 cup orange marmalade"}, {"text": "6 ounces bittersweet chocolate"}, {"text": "1 tablespoon shortening"}] Instructions: In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of the bowl occasionally. Beat in egg yolk and orange peel. Beat in as much flour as you can with the mixer. Stir in any remaining flour. On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 1 1/2-inch round cookie cutter, cut into rounds. Press your thumb into center and fill with 1/4 teaspoon orange marmalade. Bake on parchment-lined baking sheets in a 375-degree oven for about 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. In a small saucepan, melt chocolate and shortening over low heat. Dip half of each cookie in chocolate mixture. Place cookies on rack to set.

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Recipe: Hungarian Beef & Pork Stuffed Bell Peppers Description: Stuffed peppers made the old fashioned way on top of the stove and enhanced with a rich sour cream gravy. Have loads of crusty bread ready to sop up the juice. Ground pork is optional, you can use all ground beef if you prefer. Mama wont mind if you mess around with her recipe. Ingredients: [{"text": "1 cup rice"}, {"text": "1 1/2 cups water"}, {"text": "8 medium green bell peppers"}, {"text": "2 lbs lean ground chuck (BEEF)"}, {"text": "1 lb ground lean pork"}, {"text": "2 medium onions, diced"}, {"text": "2 tablespoons vegetable oil"}, {"text": "1 1/2 teaspoons salt"}, {"text": "1/2 teaspoon ground black pepper"}, {"text": "1 egg, lightly beaten"}, {"text": "4 (8 ounce) cans tomato sauce"}, {"text": "1 (10 1/2 ounce) can condensed tomato soup"}, {"text": "1 1/2 cups catsup"}, {"text": "3/4 pint sour cream"}, {"text": "2 tablespoons all-purpose flour"}] Instructions: Prepare rice by rinsing under cold water for a few seconds. Put rice in small pot with water and bring to boil uncovered, at medium heat. When rice begins to boil, lower heat to medium low and place lid on pot tilted to allow steam to escape. Cover tightly when craters appear in rice, lower heat and simmer approx 15 minutes. Let sit for 5 minutes, fluff with fork and let cool. Prepare green peppers by slicing off tops approximately 1/4" down and remove seeds and membrane. Wash peppers and allow to drain upside down on paper towel. Prepare filling by placing ground meat in large bowl. Saute diced onions in vegetable oil in small saute pan until onion is transparent. Add to meat bowl. Add salt and pepper. Add 1/2 can tomato sauce (reserving remaining 1/2 can) Add rice to bowl and combine ingredients with hands until blended together. Add lightly beaten egg and continue to blend mixture. Loosly pack each pepper with meat mixture forming small dome on top. If you have extra filling, form into individual meat balls. In large stock pot, pour remaining 1/2 can tomato sauce and 1/2 can water, swishing around until blended. Place stuffed peppers into stockpot, along with extra meatballs (if you made any). Add 1 can tomato soup, 1/2 can water to pot. Add catsup to pot. Add remaining 3 cans tomato sauce, and add about 1/2 can of water to each can to clean up remaining sauce in can. Add this to pot also. Bring stockpot to boil, lower heat, cover with lid slightly tilted. Cook over low heat for about 1 hour. Blend flour into sour cream in bowl. Slowly blend in about 1/2 cup (or more) hot gravy from pot. Add sour cream mixture SLOWLY into pot, stirring constantly until gravy slightly thickens and becomes a deep orangy color, rather than the bright red color of tomatoes. Serve peppers in bowls, split open, and generously covered with gravy. Have crusty bread available for soaking up the rich gravy.

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Recipe: Kori's 2nd Birthday Cake Description: Used for this on a number 2 cake (moist) and some cupcakes (really watch the cooking time). With out the food coloring, this recipe is found here http://kon-tent.blogspot.com/2012/01/shades-of-love-cake.html and here http://kon-tent.blogspot.com/2012/01/sprinkles-cake.html. Ingredients: [{"text": "1 cup butter, room temperature"}, {"text": "3/4 cup sugar"}, {"text": "2 eggs"}, {"text": "1/2 cup buttermilk"}, {"text": "1/2 tablespoon baking powder"}, {"text": "1 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "1 teaspoon vanilla bean paste"}, {"text": "2 cups cake flour"}] Instructions: Prepare A(6, 8"), B(4, 6") or C(3, 9") round cake pans by greasing and flouring - preheat oven to 350 degrees. In the bowl of a mixer fitted with the paddle attachment, cream butter and sugar together. Then add eggs one a time until incorporated, followed by the buttermilk. Add baking powder, soda, salt and vanilla bean paste - stirring to combine. Add cake flour and mix until batter begins to look creamy. Place prepared pans into preheated oven and bake for 20-25 minutes, until tester comes out clean. Remove from oven and let cool for 15 minutes, then invert cakes out onto rack to cool completely. Wrap with plastic wrap and place into refrigerator to chill fully. Remove from refrigerator when you are ready to ice layers together and put on crumb coat.

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Recipe: Preserved citrus in spices Description: Ingredients: [{"text": "20 ripe whole citrus , peeled"}, {"text": "250 grams sugar"}, {"text": "200 ml water"}, {"text": "7 whole cloves"}, {"text": "5 pieces cinnamon"}] Instructions: None

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Recipe: Savoury Chickpea Onion Biscuits Description: Gluten-free, sugar-free, corn-free, soy-free, vegan! I was on a crazy diet and sharing my food with friends who have allergies, so I developed these. The rice and chickpea combination makes a complete balance of essential amino acids, so it's good vegan food too. Oh, and they taste awesome. I like brown rice flour, but you could easily substitute white rice flour. I love onions, but you could use less or omit this ingredient entirely if you don't share my enthusiasm. Sometimes I also add garlic for good measure. They are best hot out of the oven, but do okay cooled. I've also tried freezing these with good luck - making a double-batch on the weekend and bagging them 2-3 at a time for use during the week. Ingredients: [{"text": "1 cup brown rice flour"}, {"text": "1 cup chickpea flour"}, {"text": "1/2 teaspoon salt"}, {"text": "1 tablespoon arrowroot"}, {"text": "1 tablespoon gluten free baking powder"}, {"text": "1/2 teaspoon cumin"}, {"text": "1/2 cup onion"}, {"text": "1 (14 ounce) can coconut milk"}] Instructions: Get the fatty coconut milk, not the "light" variety. The meaty coconut goodness will condense at the top, leaving about an inch of watery stuff in the bottom. Don't shake the can - simply open the top, spoon out the thick coconut part, and pour off the watery stuff. The watery part can be discarded, or drunk (tastes light and sweet), or you can put part of it back into the biscuit mixture if it needs more liquid. Chop the onion, as fine or coarse as you prefer. Mix the rest of the ingredients. Add the chopped onion and mix. Add the coconut goo and mix until fluffy like mashed potatoes. Spoon onto baking sheet or into greased muffin tin. I prefer using a muffin tin - they just look so nice and well-shaped, and they are less likely to burn. Bake for 35 minutes @ 450 degrees F.

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Recipe: STUFFED EGGPLANT Description: DELICIOUS!!! MY FAMILY LOVES THIS DISH. Ingredients: [{"text": "1/2 stick(s) butter, melted"}, {"text": "1/2 cup(s) bread crumbs, seasoned"}, {"text": "1 large eggplant"}, {"text": "1 pound(s) ground turkey"}, {"text": "3 tablespoon(s) sofrito (spanish seasoning)"}, {"text": "1 package(s) sazon (spanish seasoning)"}, {"text": "1/2 cup(s) tomato sauce"}, {"text": "THE BEST STUFFED EGGPLANT EVER"}] Instructions: TAKE THE EGGPLANT, CUT IT IN HALF LENGTH WISE. REMOVE THE PULP, AS MUCH AS POSSIBLE WITHOUT BREAKING THE SHELL. CUT THE PULP INTO SMALL PIECES. PUT ASIDE FOR NOW. START COOKING THE MEAT, ADD THE TOMATO SAUCE, SAZON, & SOFRITO AND LET IT COOKED ON MED HEAT FOR 30 MINUTES. MAKE SURE THAT ONCE COOKED THERE'S NO LIQUID IN THE MEAT. NEXT ADD THE EGGPLANT PULP TO THE MEAT & LET IT COOK FOR ANOTHER 10 MINUTES.REMOVE FROM HEAT. NOW TAKE YOUR EGGPLANT SHELLS AND FILL THEM WITH THE MEAT. ONCE FILLED MIX THE BREAD CRUMBS WITH THE BUTTER AND MAKE A PASTE THAT YOU WILL PLACE ON TOP OF THE MEAT. IF YOU LIKE YOU CAN PUT ANY KIND OF CHEESE ON TOP & PUT IN THE OVEN FOR A 10 MINUTES. REMOVE FROM OVEN, LET STAND FOR 10 MINUTES. DELICIOUS WITH WHITE RICE.

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Recipe: Colourful Chicken Stir-Fry Description: Make and share this Colourful Chicken Stir-Fry recipe from Food.com. Ingredients: [{"text": "1 teaspoon vegetable oil"}, {"text": "2 chicken breasts, cut into strips (or beef)"}, {"text": "1 red pepper"}, {"text": "1 orange bell pepper"}, {"text": "1 bunch broccoli"}, {"text": "1 sweet onion"}, {"text": "1/2 teaspoon garlic powder"}, {"text": "1 tablespoon basil"}, {"text": "1 teaspoon paprika"}, {"text": "1 tablespoon chili powder"}, {"text": "1 teaspoon crushed red pepper flakes (optional)"}, {"text": "1 dash salt"}, {"text": "1 dash pepper"}, {"text": "1 cup long grain brown rice"}] Instructions: In a frying pan, add the vegetable oil and put the heat on low. Slice chicken breasts into strips. Add to pan. Chop up all of your peppers, broccoli and onion and add to pan. Take all of your spices and add to the mix. Boil rice. Simmer the vegetables and chicken on low heat for 45 minutes or until rice is cooked, stirring occasionally, making sure it's not burning. Pour the vegetables and chicken over rice and enjoy!

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Recipe: Cubano Sandwich with Fried Pickles and Spicy Aioli Description: Living in Miami, one sandwich you are always sure to find is the Cuban sandwich! As a little girl, my grandmother always had one ready for me when I would come home from school. While my grandmother made a traditional Cuban sandwich, I added my own twist by frying the sweet pickles and smearing a spicy red pepper aioli. For me, it is one of my favorite comfort foods! Ingredients: [{"text": "2/3 cup(s) mayonnaise"}, {"text": "2 tablespoon(s) sour cream"}, {"text": "1/2 cup(s) thinly sliced green onions"}, {"text": "1/2 cup(s) diced fire-roasted sweet red peppers"}, {"text": "1/4 cup(s) diced peperonici"}, {"text": "1/2 teaspoon(s) lime zest"}, {"text": "2 tablespoon(s) finely chopped cilantro"}, {"text": "1/2 cup(s) self-rising corn meal"}, {"text": "1 teaspoon(s) sugar"}, {"text": "3/4 teaspoon(s) smoked paprika"}, {"text": "1/4 cup(s) milk"}, {"text": "16 - sweet pickle chips, patted dry"}, {"text": "- vegetable oil, for frying pickles"}, {"text": "4 - (about 5-6 inches) crusty white bread pieces, split"}, {"text": "2 tablespoon(s) butter"}, {"text": "2 cup(s) arugula"}, {"text": "4 - slices swiss cheese"}, {"text": "1/4 pound(s) roasted pork, thinly sliced"}, {"text": "4 - slices deli sweet ham"}, {"text": "4 - slices smoked gouda cheese or any other white smoky cheese"}] Instructions: In a medium bowl, combine mayonnaise, sour cream, green onions, red pepper, peperoncini, lime zest, and cilantro. Cover; set aside. In a medium, deep skillet, pour vegetable oil to cover bottom and about ½ inch up the sides. Heat oil over medium high heat. In a medium bowl, combine the corn meal, sugar, smoked paprika, and buttermilk. Dip pickles in batter, allowing excess batter to drip off. When oil is hot, drop the pickles in oil; fry until light golden brown. Transfer to a paper-lined plate. Do not cover. In a large skillet, melt butter over medium high heat. Place outside of bread slices face down on skillet. Toast, pressing down gently with a spatula to flatten slightly, about 2-3 minutes or until lightly toasted. To assemble sandwich, spread aioli on cut-side of bottom buns. Top each with arugula, 1 Swiss cheese slice, roast pork (dividing equally among sandwiches), 1 ham slice, and 1 Smoked Gouda cheese slice. Top each with 4 fried pickles. Close with top buns. Serve immediately.

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Recipe: Cheeseburger Egg Rolls Description: None Ingredients: [{"text": "1 cup ketchup"}, {"text": "2 tablespoons fish sauce"}, {"text": "2 star anise pods"}, {"text": "1/2 cup mayonnaise"}, {"text": "1 1/2 quarts plus 2 tablespoons canola oil"}, {"text": "1 pound 80/20 ground beef"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "1 yellow onion, diced"}, {"text": "4 ounces sun-dried tomatoes packed in oil, drained and chopped"}, {"text": "8 egg roll wrappers"}, {"text": "8 slices American cheese"}, {"text": "2 cups shredded napa cabbage"}, {"text": "1 large egg, beaten"}] Instructions: For the ketchup sauce: Combine the ketchup, fish sauce, star anise and 2 tablespoons water in a small saucepot and set over medium heat. Cook, stirring often, until it begins to bubble, then remove from the heat and let cool completely. Stir in the mayonnaise. Refrigerate until ready to use. For the egg rolls: Set a cast-iron pan over medium-high heat for 3 minutes. Add 2 tablespoons oil, then the ground beef and a pinch of salt and pepper and cook for 4 to 5 minutes. Add half the onions and cook, stirring occasionally, until the onions are softened, about 4 minutes. Transfer the mixture to a sheet pan to cool, about 10 minutes. Mix in the sun-dried tomatoes and the remaining raw onions. Lay the egg roll wrappers out on a clean work surface. Place a slice of American cheese in the center of a wrapper, then some of the beef mixture followed by the shredded cabbage. Roll up the egg roll, securing it closed with some of the beaten egg. Place on a sheet pan seam-side down while assembling the remaining egg rolls in the same manner. Add the remaining 1 1/2 quarts oil to a Dutch oven or heavy-bottomed pot over medium-high heat and bring the temperature up to 350 degrees F. Place the egg rolls in batches into the hot canola oil seam-side down, and fry until golden brown, about 4 minutes. Cut the egg rolls in half on the bias and serve with the ketchup sauce.

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Recipe: Bread & Celery Stuffing Description: This is my favorite, classic Thanksgiving stuffing. I don't usually ever stuff my bird, I just put this in a baking dish and cook it that way. To me this is total comfort food. Ingredients: [{"text": "1 lb herb-seasoned stuffing cubes, for prepared stuffing"}, {"text": "3/4 cup butter"}, {"text": "1 onion, finely chopped"}, {"text": "4 stalks celery, finely chopped"}, {"text": "2 teaspoons poultry seasoning"}, {"text": "salt and pepper, to taste"}, {"text": "1 cup chicken broth"}] Instructions: Preheat oven to 350 degrees. In a large skillet, melt butter over low heat. Turn heat up to medium. Add celery and onion and cook until slightly soft. Add poultry seasoning, salt and pepper and stir until well incorporated. Add bread cubes and toss until well coated. Add chicken broth a little at a time until stuffing is moistened but not soggy. Pour into a greased 9x13 baking dish. Bake for 25 - 30 minutes until cooked through and crispy on top.

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Recipe: Pepper Jelly-Goat Cheese Cakes Description: Microwave pepper jellies in a microwave-safe bowl at HIGH 20 to 25 seconds or until melted. Ingredients: [{"text": "24 aluminum foil miniature baking cups"}, {"text": "Vegetable cooking spray"}, {"text": "1/4 cup fine, dry Italian-seasoned breadcrumbs"}, {"text": "1/4 cup ground toasted pecans"}, {"text": "2 tablespoons grated Parmesan cheese"}, {"text": "2 tablespoons butter, melted"}, {"text": "1 (8-oz.) package cream cheese, softened"}, {"text": "1 (3-oz.) goat cheese log, softened"}, {"text": "1 large egg"}, {"text": "2 tablespoons heavy cream"}, {"text": "1 tablespoon Asian Sriracha hot chili sauce"}, {"text": "1/4 cup green pepper jelly, melted"}, {"text": "1/4 cup red pepper jelly, melted"}] Instructions: Preheat oven to 350°. Place baking cups in 2 (12-cup) miniature muffin pans; coat baking cups with cooking spray.2. Stir together breadcrumbs and next 3 ingredients. Firmly press about 1 tsp. mixture in bottom of each baking cup.3. Beat cream cheese and goat cheese at medium speed with an electric mixer until light and fluffy; add egg and next 2 ingredients, beating just until blended. Spoon into baking cups, filling three-fourths full.4. Bake at 350° for 10 minutes or until set. Cool completely in pans on a wire rack (about 20 minutes). Spoon 1 tsp. melted green pepper jelly over each of 12 cheesecakes. Spoon 1 tsp. melted red pepper jelly over remaining 12 cheesecakes. Cover and chill 2 to 12 hours before serving.

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Recipe: Beet Tomato Salad Description: This is a super delicious salad for anyone that loves beets, and I certainly do!! The flavor of the beets and tomatoes together is so delicious!! Ingredients: [{"text": "6 red beets, trimmed, halved lengthwise"}, {"text": "extra virgin olive oil"}, {"text": "1/2 teaspoon coarse salt"}, {"text": "4 -6 ripe tomatoes (about 2 lb.)"}, {"text": "1/2 lemon, juice of"}, {"text": "1/4 teaspoon pepper"}, {"text": "1/2 cup small mint leaf"}] Instructions: Preheat oven to 375°F Place beets, cut sides up, on parchment-lined foiled rimmed baking sheet. Drizzle with oil oil and sprinkle with 1/4 teaspoons salt. Fold foil over beets to enclose and crimp edges to seal. Bake until tender, about 35 minutes. (Beets can be refrigerated in an airtight container overnight.). Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 teaspoons salt and pepper. Scatter mint over top and serve.

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Recipe: Speculaas Spices (Duch Spice for Sinterklaas) Description: Here is how you make the dutch spice speculaas. You can make cookies with it or bread. From the netherlands. Use only 1 tablespoon of mix on 4 cups of flour. Ingredients: [{"text": "6 tablespoons cinnamon"}, {"text": "2 tablespoons nutmeg"}, {"text": "1 tablespoon anise seed"}, {"text": "2 tablespoons ground cloves"}, {"text": "1 tablespoon white pepper"}, {"text": "1 tablespoon coriander seed"}] Instructions: Put all the spices together and mix. Use only 1 tablespoon of this mix on 4 cups of flour!

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Recipe: Garlicky Brisket Description: This is a delicious Chanukah recipe courtesy of Esther Weiner and Food Network It seems like a lot of work but its worth the time and smells awesome whens its cooking Ingredients: [{"text": "7 -9 lbs beef brisket, top and bottom separated"}, {"text": "6 -8 garlic cloves, slivered"}, {"text": "3 medium onions, coarsely chopped"}, {"text": "paprika (Hungarian if possible)"}, {"text": "1 cup hot water"}, {"text": "6 -8 tablespoons ketchup"}] Instructions: Preheat oven to 475 degrees.Make small slits all over both pieces of meat. Insert garlic into the slits in the meat Place one piece of meat into a roasting pan uncovered and place in oven for about 15 minutes searing the sides.Repeat the same process with the other piece of meat.Remove meat from the pan and set aside.Put the chopped onions on the bottom of the pan.Put both pieces of brisket back in the pan on top of the onions.Sprinkle the meat generously all over with the paprika and lightly dust with pepper.Add one cup of water cover the roasting pan and return to oven.reduce heat to 350 degrees and roast for 1 1/2 hrs basting every 15 minutes.Check the level of liquid and add more water if necessary. Remove pan from oven and spread 3 or 4 tablespoons of ketchup on each piece of meat,. Baste every 15 to 20 minutes and continue to add water as necessary.Roast for another 1 to 1 1/2 hours until meat is fork tender. Transfer brisket to another pan to cool. Reserve the gravy in a separate container. Slice brisket when cool and serve with gravy.

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Recipe: Crock Pot Dulce De Leche Description: I wanted to experiment with powdered milk and it worked! The number is servings is a guesstimate. Depends on the size of your spoon! Ingredients: [{"text": "3/4 cup sugar"}, {"text": "3/4 cup non-fat powdered milk (non-instant)"}, {"text": "1/2 cup boiling water"}, {"text": "boiling water"}] Instructions: Combine sugar and milk in a wide-mouth pint jar. Blend in the 1/2 C boiling water using an immersion blender. Place the jar in a crock pot on top of a trivet. Add boiling water to cover the level of the milk. It doesn't need to necessarily cover the jar. Cook on high 3-4 hours. Check after about 2 1/2 hours. You can open the jar and stir at this point. It's done when it's a nice caramel color. It will be runnier at this point because it's hot. Place it in the fridge after stirring. The jar will seal because of the heat but can't be considered shelf-stable. Because there is no fat in this recipe, the sugar will start to crystallize after about a week. If this bothers you, reheat it, stirring it until smooth.

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Recipe: Fluffy Buttercream Icicng Description: Make and share this Fluffy Buttercream Icicng recipe from Food.com. Ingredients: [{"text": "3 cups powdered sugar"}, {"text": "3/4 cup butter, softened"}, {"text": "1/4 cup shortening"}, {"text": "6 -8 tablespoons milk, divided"}, {"text": "1 teaspoon vanilla"}] Instructions: Add suagr, butter, shortening, vanilla and 4 tbsp milk in a bowl. Beat until smooth. Add remaining powdered sugar; beat until light and fluffy, adding 1 tbsp at a time, as needed for good spreading consistency.

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Recipe: Broccoli and Tofu With Spicy Peanut Sauce Description: This is a really yummy vegetarian dinner option. Even my non-vegetarian husband said it was great. Don't neglect to freeze/thaw/press the tofu as this will give the tofu a better, chewier texture. For additional flavor you can marinate the tofu in a bit of soy sauce and sesame oil. Ingredients: [{"text": "1 lb firm tofu (that has been frozen, thawed, pressed and cut into chunks)"}, {"text": "1 lb broccoli"}, {"text": "1 1/2 tablespoons peanut oil or 1 1/2 tablespoons canola oil"}, {"text": "2 cups onions"}, {"text": "1 tablespoon fresh ginger"}, {"text": "4 garlic cloves, minced"}, {"text": "2 tablespoons soy sauce"}, {"text": "3/4 teaspoon salt"}, {"text": "2 scallions, minced"}, {"text": "1/2 cup peanut butter"}, {"text": "1/2 cup hot water"}, {"text": "6 tablespoons cider vinegar"}, {"text": "2 tablespoons soy sauce"}, {"text": "3 tablespoons honey"}, {"text": "red chili pepper flakes (to taste)"}] Instructions: For the Sauce: Place peanut butter and water in a sauce pan, heat on low heat and whisk until mixture is uniform. Add vinegar, honey, soy sauce and red chili flakes. Set aside. In a wok, heat half the oil, half the ginger, and half the garlic. When hot, add tofu and stir fry for a few minutes. Add tofu to sauce and set aside. To wok add the rest of the oil, ginger, garlic, and onion. When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes. Add the soy sauce and stir fry until broccoli is just tender and bright green. Add sauce to broccoli and stir until everything is coated with sauce. Serve immediately over steamed rice. Top with lightly toasted chopped nuts and scallions.

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Recipe: 4 Cheese Mexican Tortilla Appetizers Description: Make and share this 4 Cheese Mexican Tortilla Appetizers recipe from Food.com. Ingredients: [{"text": "6 6 inch fajita-size flour tortillas"}, {"text": "1 (16 ounce) can ortega refried beans"}, {"text": "1/2 cup ortega thick & smooth taco sauce, medium"}, {"text": "1/2 cup chopped green bell pepper"}, {"text": "1/2 cup chopped red bell pepper"}, {"text": "1/2 cup sliced green onion (about 3)"}, {"text": "1/4 teaspoon crushed red pepper flakes (optional)"}, {"text": "2 cups four-cheese Mexican blend cheese (8 ounces)"}] Instructions: PREHEAT oven to 400º F. Place tortillas on baking sheet (s). BAKE for 3 to 4 minutes or until crisp. SPREAD refried beans evenly on tortillas. Spread 1 tablespoon taco sauce over beans. Top with bell peppers, green onions and crushed red pepper. Sprinkle with cheese. BAKE for 7 to 8 minutes or until cheese is melted. Cut into wedges. A pizza cutter works great for this.

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Recipe: Bacon Tartlets Description: Easy snacks with a simple filling: look very pretty if made in small fluted loose-bottomed tins! For the pastry, use recipe #231688, which you can use raw (no blind baking). It's easy to work with and the results are fantastic. These tartlets freeze well, and the leftover pastry dough can be frozen too. Prep time does not include making the pastry (which can be done way ahead of time). Ingredients: [{"text": "1/2 lb bacon, cut into small pieces (250g)"}, {"text": "1 medium onion, finely chopped"}, {"text": "olive oil (for frying)"}, {"text": "1 tablespoon balsamic vinegar"}, {"text": "1 1/2 cups milk"}, {"text": "1/2 cup sour cream or 1/2 cup creme fraiche"}, {"text": "4 large eggs, largest size"}, {"text": "1 1/2 teaspoons seasoning salt (barbecue or other piquant flavour)"}, {"text": "1 teaspoon nutmeg"}] Instructions: Prepare the pastry according to the recipe, roll out, and cut rounds about 1 inch larger than the upper diameter of your tartlet tins. Drape the pastry carefully into the tins, using a knuckle to press it lightly round the bottom edges. Press into sides, then cut off excess with a knife. Heat oven to 350 deg F/180 deg Celsius. Fry the bacon pieces and onion in a skillet or pot over high heat, stirring frequently. Don't use a lot of oil: about 2 Tblsps. The bacon and onion do not have to be crisp: just stir well so they don't burn, and cook until soft. Add the tablespoon balsamic vinegar, and stir round and round until the vinegar evaporates over the high heat. Take pot off heat. In a bowl mix the milk and cream, and whisk to mix well. Beat the eggs until they start to froth, and add to milk mixture. Add seasoning salt and nutmeg. Use your own discretion: the mixture needs something with just a little oomph. I used a salt which contains hot pepper, crushed coriander seeds and dried lime rind. You could also add a splash of hot pepper sauce if you do not have a spicy barbecue sauce. Put about 2 teaspoons of the bacon-onion mixture in the bottom of each tartlet -- just cover the bottom. Add 2 tablespoons of the milk-egg mixture to your lined tartlets if your tartlet pans are about 4" in diameter: the tartlets should be about 7/8 full. Put tartlets on an oven tin, preferably with a dark finish, because that helps the bottom crust to bake well. Bake in the preheated oven for 25 - 30 minutes -- it will depend on tin size and your oven. Do keep a watch so the custard does not burn on top.

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Recipe: Chilled Vegetable Soup Description: Packed full of veggies! I have not made this yet and think it may need a few more green herbs to season it. Pulled from a wellness flyer by Blue Cross/Blue Shield. Ingredients: [{"text": "4 large ripe tomatoes"}, {"text": "1 large cucumber"}, {"text": "1 small red onion"}, {"text": "1 medium green bell pepper"}, {"text": "1 stalk celery"}, {"text": "4 garlic cloves"}, {"text": "2 tablespoons olive oil"}, {"text": "2 tablespoons red wine vinegar"}, {"text": "basil leaves (to garnish)"}] Instructions: Coarsely chop all vegetables. In 1 to 2 batches, put all ingredients except basil into blender. Blend until smooth. Season with salt and pepper to taste. Transfer blended soup to a large bowl and chill in the refrigerator for at least 2 hours (cook time is chill time). Garnish with basil if desired.

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Recipe: Warm Cheese and Bacon Dip Description: Make and share this Warm Cheese and Bacon Dip recipe from Food.com. Ingredients: [{"text": "16 ounces cream cheese, softened"}, {"text": "16 ounces monterey jack cheese"}, {"text": "1 cup half-and-half"}, {"text": "2 tablespoons Dijon mustard"}, {"text": "1/4 cup finely chopped onion"}, {"text": "2 teaspoons Worcestershire sauce"}, {"text": "1/4-1/2 teaspoon salt"}, {"text": "1/4 teaspoon pepper"}, {"text": "1/4 teaspoon garlic powder"}, {"text": "1/4 teaspoon hot sauce, more if desired"}, {"text": "12 ounces bacon, cooked and crumbled"}] Instructions: Place everything in a slow cooker. Cover and cook on low about 1 hour, stirring once or twice, until melted and smooth. Keep warm and serve with assorted dippers.

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Recipe: Shredded Turkey and Potato Enchiladas Description: I have to give credit to Asha who posted the original turkey and potato enchilada recipe I tried (recipe #152343). I was getting ready to make them again, but my bf wanted shredded turkey instead of ground turkey. Therefore, he inspired this creation. The time can be cut down by using leftover turkey or cooking on the stove top instead of crock pot. Ingredients: [{"text": "1 lb turkey breast tenderloin"}, {"text": "6 cups chicken broth or 6 cups water"}, {"text": "1 (12 ounce) bottle Corona beer (you can use broth or water)"}, {"text": "1 lime, juice of"}, {"text": "2 (4 ounce) cans chopped green chili peppers"}, {"text": "1 (15 ounce) can diced tomatoes"}, {"text": "1 green pepper (chopped)"}, {"text": "1 garlic clove (chopped)"}, {"text": "4 tablespoons taco seasoning"}, {"text": "2 1/2 cups hash browns (I shredded red potatoes)"}, {"text": "5 burrito-size flour tortillas"}, {"text": "3 cups enchilada sauce (I always use Smooth Enchilada Sauce)"}, {"text": "4 cups Mexican blend cheese"}] Instructions: Cook turkey and broth in crock pot on high for 2-3 hours. Drain turkey breast and shred turkey using two forks. Return turkey to crock pot. Add beer, green pepper, garlic, chilies, tomatoes, taco seasoning. Cook on low for 1 hour. Add shredded potatoes. Cook on low for another thirty minutes. Fill tortillas with turkey mixture and cheese in 9X 13 pan. Placing enchiladas seam side down. Top with enchilada sauce. Cook for ten minutes at 350. Top with cheese and bake another ten minutes.

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Recipe: Splenda Powdered Sugar Description: I looking for powdered sugar but use Splenda sugar. For low carb or diabetic. Ingredients: [{"text": "1 cup(s) splenda sugar"}, {"text": "1 teaspoon(s) cornstarch"}] Instructions: Place the Splenda sugar and cornstarch in a food processor. Blend in high speed for 1 minutes. Stored airtight container to month. Try dusting on condies, tarts, bars and cakes.

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Recipe: Oatmeal Cranberry Cookies Description: A chewy oatmeal cookies with cranberries, instead of raisins, delicious, freeze well, and easy to make Ingredients: [{"text": "1 cup butter, softened"}, {"text": "1 cup white sugar"}, {"text": "1 cup packed dark brown sugar"}, {"text": "2 eggs"}, {"text": "1 teaspoon vanilla extract"}, {"text": "2 cups all-purpose flour"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon salt"}, {"text": "1 1/2 teaspoons ground cinnamon"}, {"text": "3 cups quick-cooking oats"}, {"text": "1 cup dried cranberries"}] Instructions: In medium bowl, cream together both sugars and the butter. Beat in eggs one at a time, and then stir in vanilla. Combine all dry ingredients. Stir into the creamed mixture. Mix in the oats. Add the cranberries. Cover and chill dough for an hour or more. Preheat oven to 375. Grease cookie sheets. Roll the dough into balls, place 2 inches apart on cookie sheets. Bake 8-10 minutes. Allow to cool on baking sheet for 5 minutes before transferring to rack. These cookies freeze incredibly well.

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Recipe: Easy Bake Cheesecake Description: A very easy and tasty cheesecake for cheesecake making newbies such as myself! I found this in the Company's Coming Rookie Cookbook. Ingredients: [{"text": "1/3 cup hard margarine (or butter)"}, {"text": "1 1/4 cups graham cracker crumbs"}, {"text": "2 tablespoons granulated sugar"}, {"text": "12 ounces cream cheese, softened"}, {"text": "3/4 cup granulated sugar"}, {"text": "3 large eggs"}, {"text": "1 cup sour cream"}, {"text": "1/4 cup granulated sugar"}, {"text": "1 (19 ounce) can cherry pie filling"}] Instructions: Graham Crumb Crust:. Melt margarine in a medium saucepan on medium heat. Add graham crumbs and sugar. Stir until well mixed. Press evenly in the bottom of a 9x9 (22x22cm) pan. Filling:. Beat cream cheese, sugar and eggs togetherin a medium bowl until smooth. Pour over crust. Bake in 350 degree oven for 25 minutes until set. Cool for 10 minutes. Topping:. Stir sour cream and sugar together in a small bowl. spread evenly of cream cheese mixture and bake for 8 minutes. Cool for 1 hour. Spread with pie filling, chill and cut.

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Recipe: Baked Eggnog French Toast With Cranberries and Apples Description: Make and share this Baked Eggnog French Toast With Cranberries and Apples recipe from Food.com. Ingredients: [{"text": "2 cups apple cider"}, {"text": "6 tablespoons light corn syrup"}, {"text": "2 tablespoons light brown sugar"}, {"text": "8 tablespoons unsalted butter, diced"}, {"text": "3 golden delicious apples, peeled, cored, and cut into 1/2 inch cubes (1 1/4 lb.)"}, {"text": "2 cups cranberries (fresh or frozen, thawed and patted dry)"}, {"text": "1/2 cup sugar, plus more if needed"}, {"text": "12 thick slices bread, cut on a sharp diagonal, from a day-old baguette"}, {"text": "2 1/2 cups purchased eggnog"}, {"text": "1/2 teaspoon freshly grated nutmeg"}, {"text": "ground cinnamon, a pinch"}, {"text": "3 tablespoons melted unsalted butter"}] Instructions: For cranberries and apples--whisk together the apple cider, corn syrup, and brown sugar in a large heavy saucepan set over high heat. Boil until reduced to 1 cup, about 15 minutes. Whisk in 4 tbsp of the butter until melted. Remove from the heat and set aside. Melt the remaining 4 tbsp butter in a large heavy frying pan over medium heat until hot. Add the apples and saute, stirring 2 minutes. Add the cranberries and sugar, and stir until the cranberries begin to pop, about 2 minutes. Stir in the reduced cider mixture and cook until the mixture has reduced to a syrup-like consistency, about 6 minutes. Taste and stir in more sugar, if desired. For the eggnog french toast--arrange the bread slices in a 13 x 9 inch baking dish. Whisk together the eggnog, nutmeg, and cinnamon in a bowl. Pour the mixture over the bread. Cover the pan with plastic wrap and refrigerate for 6 hours or overnight. Arrange a rack in center of oven; preheat oven to 450°. Butter a large, rimmed baking sheet with some of the melted butter. Using a metal spatula, transfer the bread slices to the baking sheet. Brush the bread with the remaining melted butter. Bake for 10 minutes, and then turn and bake until golden brown on the outside, and still soft inside, 5-6 minutes. Watch carefully so they do not burn. Arrange two slices on each of six dinner plates and mound the warm fruits on top. Dust generously with powdered sugar and serve.

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Recipe: Asian Chicken With Pineapple Description: grandpa whats for supper umm ummm Ingredients: [{"text": "4 - boeless skinless chicken breast halves"}, {"text": "2 tablespoon(s) butter"}, {"text": "1/2 cup(s) sliced celery"}, {"text": "1 large onion, sliced"}, {"text": "1 medium green bell pepper, cut into 1/2 inch pieces"}, {"text": "1 - 8 ounce can pineapple tidbits unsweetened, undrained"}, {"text": "8 ounce(s) no salt added tomatoe sauce"}, {"text": "1 tablespoon(s) cornstarch"}, {"text": "1/4 cup(s) soysauce"}, {"text": "2 tablespoon(s) sherry"}, {"text": "1/4 teaspoon(s) ground ginger"}, {"text": "3 cup(s) cooked rice no salt or fat"}] Instructions: Cut chicken into bite size pieces. allow large skillet non stick to heat medium high heat 2 miutes. melt butter in skillet; add chicken, and stir fry 4 to 5 minutes or until lightly browned. stir in vegetables; cover, reduce heat, and simmer 5 minutes ot till vegetables are crisp tender. Drain pineapple tidbits, reserving 1/4 cup liquid. set pineapple aside. combine the reserved pineapple juice and remaining ingrediants except rice; pour over chicken mixture. cook until mixture is slightly thickened. Combine rice and pieapple. Serve chicked mixture over pineapple rice mixture. serve

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Recipe: Grammie's Creamed Chicken Description: This is my Grammie's recipe and it is so simple, yet it has a wonderful, comforting flavor. Even as a teenager, when I visited my grandparents, I always requested this meal. This version does not use any canned soup, but all of the ingredients are probably in your pantry now! I like to serve this dish with boiled red potatoes and green beans. You could also serve with rice, biscuits, or buttered egg noodles. Cook time includes cooking chicken, although this could be done ahead of time. This is my first posting, so enjoy! Ingredients: [{"text": "1 lb boneless chicken breast"}, {"text": "2 tablespoons butter"}, {"text": "2 tablespoons flour"}, {"text": "2 cups 1% low-fat milk"}, {"text": "2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes, crumbled"}] Instructions: Place chicken breasts in pan, in just enough water to almost cover the chicken. Bring to a boil. Reduce heat, cover, and simmer chicken for about 20-25 minutes, or until cooked through. Cut cooked chicken into bit-sized chunks. In a separate frying pan, melt butter over low heat. Stir in flour, then slowly whisk in milk. Increase heat to medium, and whisk/stir constantly until sauce thickens. Watch closely to prevent sauce from sticking to bottom. Add chicken bouillon and stir. Add chicken to the sauce and heat gently over medium heat until thickened to desired consistency. Stir occasionally. Add more milk if sauce is too thick.

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Recipe: Brown Butter Madeleines Description: None Ingredients: [{"text": "1/2 cup unsalted butter"}, {"text": "2 eggs"}, {"text": "1/3 cup sugar"}, {"text": "Nice drizzle of honey (1 to 2 teaspoons)"}, {"text": "2/3 cup flour"}, {"text": "1/2 teaspoon baking powder"}, {"text": "Salt"}, {"text": "1/2 orange, zested"}, {"text": "Special equipment: madeleine mold*"}] Instructions: Preheat the oven to 400 degrees F. To brown the butter, melt the butter over medium heat in a heavy saucepan, allowing to bubble and foam, stirring frequently. Once the foaming subsides, allow the butter to brown along the bottom and then remove the pan from the heat. Browning will take about 5 minutes total; do not burn. In a medium bowl, mix the eggs, sugar, and honey with electric mixer until thick and pale. Add the browned butter and mix. In a small bowl, sift together the flour, baking powder and 1/4 teaspoon salt, and mix into liquid ingredients, along with zest, just until blended. Fill the greased madeleine baking molds and bake until golden, 9 to 11 minutes. *Cook's Note: you may substitute a mini-muffin pan for madeleine molds.

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Recipe: Shrimp And Mirliton Remoulade Description: Make and share this Shrimp And Mirliton Remoulade recipe from Food.com. Ingredients: [{"text": "2 mirlitons (chayotes)"}, {"text": "1 1/2 lbs cooked medium shrimp, peeled and deveined"}, {"text": "cherry tomatoes"}, {"text": "watercress"}, {"text": "fresh tarragon or parsley sprig (to garnish)"}, {"text": "1 cup mayonnaise"}, {"text": "1/4-1/2 teaspoon Worcestershire sauce"}, {"text": "2 teaspoons Dijon mustard"}, {"text": "1 1/2-2 tablespoons lemon juice or 1 1/2-2 tablespoons white wine vinegar"}, {"text": "1 tablespoon drained capers, finely chopped"}, {"text": "3 tablespoons chopped gherkins or 3 tablespoons dill pickles"}, {"text": "2 tablespoons chopped mixed fresh parsley, chives and tarragon"}, {"text": "2 teaspoons anchovy paste"}, {"text": "salt and white pepper"}] Instructions: First make the sauce. Mix together all the ingredients, adding worcestershire sauce, lemon juice or vinegar, salt and pepper to taste. Cover and chill for atleast 2 hours to allow the flavors to blend. Cook the mirlitons in boiling water for 45 minutes to 1 hour or until tender. Drain and cool. Peel the mirlitons if necessary, cut them in half lengthwise and remove the seeds, if any. Slice thinly lengthwise. Arrange the shrimp and mirliton slices on individual serving plates with cherry tomatoes and watercress sprigs, Spoon sauce over, and garnish with tarragon or parsley sprigs.

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Recipe: Thai Corn Fritters (Tod Man Khao Pod) Description: This is my take on the Thai street food, I pan fry the fritters to keep the oil content down (somewhat). The traditional recipe calls for rice flour blended with corn; I use cornflour to give it a more robust flavor. Ingredients: [{"text": "1/2 cup cornflour"}, {"text": "1/2 teaspoon baking powder"}, {"text": "1 tablespoon kosher salt"}, {"text": "1 tablespoon curry paste"}, {"text": "1 teaspoon ginger"}, {"text": "1 teaspoon lime juice"}, {"text": "1 large egg"}, {"text": "2 tablespoons sweet and sour sauce"}, {"text": "1/2 teaspoon hot sauce"}, {"text": "1 ear of corn"}, {"text": "2 tablespoons olive oil"}] Instructions: Start boiling corn on the cob. Alternately, an equivalent amount of frozen corn can be used in step 5 below. Start heating oil in a small cooking pot with the burner set to medium. NOTE: a smaller pot will allow less oil to be used to permit coverage of the fritters. Alternately, other cooking oils can be used. Mix masa harina cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl. Beat egg separately, then add to the dry mix. Fold in egg, curry paste, freshly grated ginger, and lime juice until fully blended. Cut boiled corn from the cob and blend into the mixture. Using a tablespoon, carefully drop spoonfuls of mixture into the oil. Avoid dropping the spoonfuls of mixture to prevent oil spatter. Ideally, a cookie scoop can be used to create uniform fritters. The fritters cook quickly in the pan, so watch for browning on the underside. This can happen in a little as 30 seconds. Using a fork, carefully turn over the fritters to brown the other side. Place completed fritters on a paper towel to remove excess grease.

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Recipe: Pineapple Upside Down Cake (Gluten Free) Description: Make and share this Pineapple Upside Down Cake (Gluten Free) recipe from Food.com. Ingredients: [{"text": "1 1/2 cups rice flour"}, {"text": "3/4 cup Bob's Red Mill gluten-free all-purpose baking flour"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon baking soda"}, {"text": "3 teaspoons baking powder"}, {"text": "1 teaspoon xanthan gum"}, {"text": "4 eggs"}, {"text": "1 1/4 cups white sugar"}, {"text": "2/3 cup mayonnaise (Miracle Whip)"}, {"text": "1 cup milk or 1 cup lactose-free milk"}, {"text": "2 teaspoons vanilla extract"}, {"text": "1/2 cup butter (or margarine)"}, {"text": "1 1/2 cups brown sugar"}, {"text": "1 (20 ounce) can sliced pineapple"}, {"text": "16 maraschino cherries"}] Instructions: Melt the butter and divide between two 8" cake pans. Sprinkle the brown sugar evenly to cover the butter (divided as well). Next, arrange pineapple rings around the bottom of the pans, one layer deep (I had 5 rings per pan). Place a maraschino cherry into the center of each pinapple ring (and a few in the middle if you would like). Prepare the cake mix as directed above. Pour the batter over the pineapple layer (dividing the batter between the two pans). Bake for 25-30 minutes at 350 degrees F (or as directed cake mix directions). Cool for 5 minutes, then carefully turn out onto a plate. Do not let the cake coo too much, or it will be stuck to the pan.

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Recipe: Spicy Chocolate Chicken Description: Get Spicy Chocolate Chicken Recipe from Food Network Ingredients: [{"text": "2 tablespoons extra-virgin olive oil"}, {"text": "4 ounces bacon, diced"}, {"text": "One 3-pound chicken, cut into 8 pieces"}, {"text": "1 1/2 teaspoons salt"}, {"text": "1 onion, chopped"}, {"text": "2 carrots, peeled and chopped"}, {"text": "3 cloves garlic, peeled and smashed"}, {"text": "1 serrano chile, stemmed and halved"}, {"text": "2 tablespoons tomato paste"}, {"text": "1/2 teaspoon allspice"}, {"text": "1 teaspoon pimenton (smoked paprika)"}, {"text": "1 1/2 cups red wine"}, {"text": "1/2 cup low-sodium chicken broth"}, {"text": "1 1/2 ounces baking chocolate, chopped"}, {"text": "2 tablespoons butter, room temperature"}, {"text": "2 teaspoons agave nectar"}, {"text": "1 cup frozen peas, thawed"}] Instructions: Heat a braiser or Dutch oven over medium heat. Add the oil and bacon; cook until the bacon is golden brown and crispy, about 5 minutes. Remove the bacon to a plate, using a slotted spoon. Turn the heat up to medium-high. Pat the chicken pieces dry with paper towels, and sprinkle all over with the salt. Add the chicken, skin-side down, to the pan and cook until golden brown and crispy, 8 to 10 minutes. Flip and brown on the reverse side, an additional 5 minutes. Remove the chicken to the plate with the bacon. Add the onions, carrots, garlic and chiles to the pan, and cook an additional 3 minutes, stirring often. Add the allspice and pimenton; cook another 2 minutes. Add the tomato paste; cook, stirring constantly, until fragrant and deepened in color, 2 minutes more. Deglaze the pan with the red wine and simmer for 5 minutes to reduce slightly. Add the chicken broth and then whisk in the chopped chocolate. Nestle in the browned chicken pieces, skin-side down, and sprinkle with the bacon. Reduce the heat to low, cover, and simmer for 35 minutes, turning the chicken pieces halfway through. Remove the chicken to a platter to rest. Meanwhile, whisk the butter and agave nectar into the sauce. Stir in the peas, then spoon the stew over the chicken pieces.

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Recipe: Pepper Pecans Description: My brother did not like the cereal in the chex party mix, so my mother always made him pecans like this. Ingredients: [{"text": "1/4 cup(s) butter, melted"}, {"text": "1/4 cup(s) worcestershire sauce"}, {"text": "2 tablespoon(s) louisiana hot sauce"}, {"text": "1 teaspoon(s) salt"}, {"text": "1 teaspoon(s) black pepper"}, {"text": "1 teaspoon(s) tony chachere's seasoning"}, {"text": "1 teaspoon(s) lawry's seasoning salt"}, {"text": "1 teaspoon(s) mexene chile powder"}, {"text": "1/2 teaspoon(s) ground mustard"}, {"text": "2 cup(s) pecan halves"}] Instructions: Combine melted butter with all seasonings. Stir in pecans. Let them sit covered at least 30 minutes. Drain. Spread evenly in 13x9-inch pan. Bake in preheated oven at 300 degrees for 30 - 45 minutes. Stir every 10 minutes. Spread on paper towels to cool. Sprinkle with salt.

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Recipe: Spiced Saffron Chicken and Green Beans Description: This just popped into my head as "I must make this. NOW!" and it was amazing. I used my Once a Week Chicken, but fresh chicken would work just as easily. Leave out the jalapeno and red chili flakes for a milder dish. Ingredients: [{"text": "1/3 cup honey"}, {"text": "1/2 cup hot water"}, {"text": "1/4 teaspoon saffron"}, {"text": "1/4 cup lemon juice"}, {"text": "1 teaspoon nutmeg"}, {"text": "10 garlic cloves, peeled but whole"}, {"text": "2 lbs chicken"}, {"text": "2 teaspoons red chili pepper flakes"}, {"text": "2 tablespoons lemon juice"}, {"text": "1 lb green beans"}, {"text": "1 -2 cup chicken broth"}, {"text": "1 jalapeno, sliced"}, {"text": "1/2 cup onion, coarsely chopped"}] Instructions: Sauce:. Place saffron in hot water. Let sit. Place all other ingredients in a saucepan and heat slowly over low heat. Once the honey has melted, pour saffron water through a sieve and simmer another five minutes. Do not let it boil. All the whole garlic cloves go in with the green beans. Chicken:. If you are using fresh chicken, chop it into bite size pieces. Pour half the sauce into a frying pan and add lemon juice and red chili flakes. Add chicken and cook until it is heated through (if using cooked chicken) or until done (if using fresh chicken). Green Beans:. Place beans into a 9 x 9 glass baking dish. Add broth (enough to barely cover), the other half of the sauce, garlic, onion and jalapeno. Cover and bake at 350 for 20-30 minutes, or until the green beans are just starting to soften. Serve and enjoy!

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Recipe: Cinnamon Espresso Butter Description: I've used this tasty butter on everything from bagels to biscotti. I like to use a teaspoon of espresso powder for the instant coffee granules. —Diane Hixon, Niceville, Florida Ingredients: [{"text": "2 teaspoons instant coffee granules"}, {"text": "2 teaspoons water"}, {"text": "1/2 teaspoon vanilla extract"}, {"text": "1/2 cup butter, softened"}, {"text": "1 tablespoon confectioners' sugar"}, {"text": "1 teaspoon ground cinnamon"}] Instructions: In a small bowl, combine the coffee granules, water and vanilla. In a small bowl, cream the butter, confectioners' sugar and cinnamon until light and fluffy. Add coffee mixture; beat until smooth. Store in the refrigerator for up to 1 month.

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Recipe: Good Old Fashioned Chicken Soup Description: Make and share this Good Old Fashioned Chicken Soup recipe from Food.com. Ingredients: [{"text": "4 lbs chicken"}, {"text": "3 quarts cold water"}, {"text": "2 medium onions, quartered (in to 4 pieces each)"}, {"text": "2 carrots, cut into chunks"}, {"text": "1 parsley root, cut in half"}, {"text": "1 parsnip, cut into thirds"}, {"text": "1 -2 medium zucchini, cut into thirds"}, {"text": "1 pinch white pepper"}, {"text": "salt, to taste"}] Instructions: Place chicken in a large soup pot. Add cold water and bring close to boiling point. Skim froth from top before soup actually boils. Add remaining ingredients. Cover and simmer for 1 1/2 hours or until chicken is tender. Remove from heat. Remove chicken and allow soup to cool. When cool, refrigerate and remove fat.

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Recipe: Jen's Healthy(Er) Baked Potato Soup Description: A deliciously scrumptious version of that all-too-well known hearty soup. Made with lighter ingredients so it's a little more healthy than some of the other kinds out there! Ingredients: [{"text": "4 medium baking potatoes, baked"}, {"text": "3 tablespoons butter"}, {"text": "1/4 cup diced onion (finely diced)"}, {"text": "1/4 cup flour"}, {"text": "1 (14 1/2 fluid ounce) can chicken broth"}, {"text": "1 (12 fluid ounce) can evaporated skim milk"}, {"text": "salt and pepper (to taste)"}, {"text": "crumbled bacon (optional)"}, {"text": "shredded cheddar cheese (optional)"}, {"text": "green onions (optional) or chives (optional)"}] Instructions: Pre-bake your potatoes (I like to lightly spritz them with Pam and then sprinkle with salt and onion powder). Melt the butter in a large saucepan over medium heat. Add onion and cook until tender (about 1 or 2 minutes depending on how fine the dice). Stir in flour and cook through. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1.5 potatoes (reserve skin) and mash up. Add pulp to liquid mixture. Cook over medium heat (stir frequently or the bottom will burn!) until mixture just comes to boil. Dice up remaining potatoes and skin (not too small) and add to soup. Add Salt and Pepper to taste. Heat through and serve with optional toppings (but I love it as-is, really!). Serves 4 small servings, 2 big servings. Cook time includes time to bake potatoes.

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Recipe: Betty's Lemon Yogurt Syrup Cake - Super Moist. Description: This recipe makes a large fluted ring tin cake and comes from a magazine from years ago. Perfect warm or cold with or with out a dollop of fresh cream or yogurt. Light and tangy with an almost pound cake texture. A great way to use up those lemons. Presents and travels well. Be sure to use plain style GREEK yogurt as it has more solid texture. Ingredients: [{"text": "- 1 cup butter, softened"}, {"text": "- 3 teaspoons grated lemon rind"}, {"text": "- 3/4 cup super fine sugar (caster sugar)"}, {"text": "- 3 eggs"}, {"text": "- 1 1/4 cup greek style plain yogurt"}, {"text": "- 1/4 cup fresh lemon juice"}, {"text": "- 1 1/2 cups self raising flour"}, {"text": "- 1/2 cup flour"}, {"text": "LEMON SYRUP"}, {"text": "- 1/2 cup fresh lemon juice"}, {"text": "- 3/4 cup super fine sugar (caster sugar)"}] Instructions: Pre-heat your oven to 375oF/180oC and well grease a 10 inch (24cm) fluted ring tin. Beat the butter, rind and sugar until thick and pale. Add the eggs one at a time and mix well after each. Add half the yogurt and lemon juice and gently fold. Sift the flours and add in half. Repeat using the remaining yogurt and lemon, stir. Add remaining flour and stir. Carefully spread into the prepared pan and bake for 50 minutes OR until a skewer comes out clean. Cool in the pan for 10 minutes and turn out on to a wire rack OVER (on top of) a baking tray. While the cake is cooling the tin make your lemon syrup: Place all the ingredients in a smallish saucepan and stir over a low heat. Stir until the sugar is dissolved. Bring to a boil for 3 minutes (to reduce the liquid) Pour the hot liquid over the warm cake. The baking tray saves your bench from a big mess.

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Recipe: Sour Cream Apple Squares Description: My step-mom used to make these for my Daddy, one of his favorite things to eat. they are rich but well worth the calories. enjoy xoxo Ingredients: [{"text": "2 cup(s) flour"}, {"text": "1/2 cup(s) butter, softened"}, {"text": "1 1/2 teaspoon(s) cinnamon"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1 cup(s) apples, peeled and finely chopped (about 2 med.)"}, {"text": "2 cup(s) brown sugar, firmly packed"}, {"text": "1 cup(s) nuts, chopped"}, {"text": "1 teaspoon(s) soda"}, {"text": "1 cup(s) sour cream"}, {"text": "1 - egg"}] Instructions: Heat oven to 350*. 1. Lightly spoon flour into measuring cup, level off. In large bowl combine flour, sugar and butter. Blend until crumbly, stir in nuts. Press 2 3/4 cups of crumb mixture into 9x13 pan (jelly roll pan works great also) grease very lightly 2. To remaining mixture add cinnamon, soda,salt, sour cream, vanilla and egg. Blend well. Stir in apples and spoon evenly over crumb base. 3. Bake at 350* for 25 to 30 minutes, until a toothpick inserted comes out clean. Cool and cut into squares. will make your tummy feel good. lol xoxo

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Recipe: Dulce De Leche - Fudge-Like Vanilla Caramel - It's Sinfully Wond Description: Good thing Eve didn't have this to dip her apple into or we'd be in a lot of trouble. This is Sinfully, yummy, rich, dreamy & creamy. Great for GODDESS parties! Use to dip rims of martini glasses, top your favorite ice cream. Or if with your favorite someone use as body paint. Caramel is a passion in Argentina, where dulce de leche is originated. This is made in an entirely different manner, then we are used to. Sweet milk (sweetened, condensed milk) is simmered until it becomes thick and golden brown. The resulting caramel has a sweet, milky flavor and a thick, fudge-like texture. This is what dulce de leche ice cream is all about. Try caramel cheesecake. Or use like a fondue by dipping cookies or fruit into it. It's time consuming but very easy. Can be made plain or flavored with vanilla bean (you can see the specks of beans in the pictures) or citrus zest. Try instant coffee/espresso, chocolate, coconut endless possibilities. Ingredients: [{"text": "2 (14 ounce) cans sweetened condensed milk or 2 (14 ounce) cans fat-free sweetened condensed milk"}, {"text": "1/2 vanilla bean (Seeds scraped out from pod)"}, {"text": "citrus zest"}] Instructions: Heat to water in simmer in a double boiler. Place sweetened, condensed milk and flavoring in the top of a double boiler and cook for about two hours yes 2 hours , stirring every five minutes. It would be good to set a cooking timer to remind you when to return to the kitchen and stir.

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Recipe: Berry Layer Magic Cake Description: This cake is truly magic. You make just one batter, but after baking you end up with three distinct layers of cake, fruit and custard. Ingredients: [{"text": "6 tablespoons unsalted butter"}, {"text": "3 large eggs, at room temperature, separated"}, {"text": "3/4 cup granulated sugar"}, {"text": "2/3 cup all-purpose flour (see Cook's Note)"}, {"text": "1/8 teaspoon fine salt"}, {"text": "1 1/2 cups milk"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1 cup strawberries, sliced 1/4 inch thick"}, {"text": "1 cup raspberries, halved lengthwise"}, {"text": "1/2 teaspoon cream of tartar"}, {"text": "Confectioners' sugar, for serving"}, {"text": "Whipped cream, for serving"}] Instructions: Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides. Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.  Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.  Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.  Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.  Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.  To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.

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Recipe: Cj’s Dusk Patrol Teriyaki Flank Steak Description: A great steak all year round, but especially after a night dusk patrol surf for a few hours. This is a good steak to grub on after a nice long session. Ingredients: [{"text": "1 lb flank steak"}, {"text": "6 ounces beer (your choice, I prefer a Mexican beer for this, Pacifico works well or another type of Mexican beer)"}, {"text": "1 tablespoon of minced garlic"}, {"text": "1/4 cup teriyaki sauce (I recommend Soy Vay brand, www.soyvay.com)"}, {"text": "1 tablespoon Worcestershire sauce"}, {"text": "1 tablespoon steak seasoning (I like Stubbs BBQ spice rub, www.stubbsbbq.com)"}] Instructions: Preparation:. -Take a knife and gently cerade the steak in lines about ½ inch apart from each other, so you have even lines, then do the same criss crossing the the lines as to make small boxes on the top of the steak, repeat on second side, but do not go too deep on each side of the steak. -Place the steak in a gallon Ziploc bag and pour ½ cup of teriyaki sauce in bag, take 1 tablespoon of minced garlic and toss that in the bag, a couple shakes of worcestshire sauce, 8 shakes of the steak seasoning and ¼ cup of beer. -Close bag, shake it up to make sure the steak gets covered with all the contents, if you want you can have the steak marinade or you can wait 15 minutes and then toss it on the grill. Cooking:. -Preheat your grill to 200 degrees. -Place steak on grill and flip it every 7-10 minutes until desired readiness is achieved. *Healthy recipe, Flank Steak is a lean cut which means less fat.

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Recipe: Kelly's Breakfast Casserole Description: This casserole is great when having a large amount of people over, or just for a lazy Saturday morning. I am going to post my original recipe, but I change it up all of the time! I make this on holiday mornings. Ingredients: [{"text": "1 (8 ounce) can refrigerated crescent dinner rolls"}, {"text": "1/2 lb bacon"}, {"text": "8 large eggs"}, {"text": "1/4 cup heavy cream"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 teaspoon black pepper"}, {"text": "1 cup cheddar cheese"}] Instructions: Preheat oven to 350°F I use a 9x9 inch stoneware pan, but you can really use any type of square or rectangular pan. Unroll crescent rolls, but do not separate! press it into the bottom of the pan, pressing the perforations together to make your crust. Brown your breakfast meat and drain on paper towels. Sprinkle evenly over the crust. Top with 1/2 of the cheese. Scramble the eggs, cream, salt and pepper together and our over the crust. Bake for about 30 minutes, or until the eggs set. Sprinkle with the other half of the cheese. Let it sit for about 5 minutes when you take it out of the oven to set. Variations: Mexican style- use chorizo, green chilies, and pepper jack cheese. Parisian- use steamed asparagus, mushrooms, and parmesan cheese. Italian- use pancetta, sun-dried tomatoes, fresh basil, and parmesan cheese.

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Recipe: Chocolate Ganache Bread Pudding Description: Pair with a vintage port like Grahams Six Grapes or Fonseca Bin 27 Make with my Port Caramel Sauce Ingredients: [{"text": "5 ounces bittersweet chocolate, coarsely chopped"}, {"text": "1 1/4 cups heavy cream"}, {"text": "6 tablespoons unsalted butter"}, {"text": "1/2 lb challah, crust removed, bread cut into 3/4-inch dice (6 cups)"}, {"text": "1 cup milk"}, {"text": "3/4 cup sugar"}, {"text": "6 large egg yolks"}, {"text": "3 tablespoons unsweetened dutch cocoa"}, {"text": "2 teaspoons pure vanilla extract"}, {"text": "1/4 teaspoon salt"}] Instructions: Preheat the oven to 325°. Put 2 ounces of the bittersweet chocolate in a small heatproof bowl. Heat 1/4 cup of the heavy cream in a small saucepan over moderately low heat. Pour the warm cream over the chopped chocolate and let stand for 5 minutes, then stir until the chocolate ganache is smooth. Let the chocolate ganache stand at room temperature until set. Butter an 11-by-8-inch baking dish. In a small saucepan, melt the butter. In a large bowl, toss the melted butter with the diced challah. Spread the bread on a baking sheet in an even layer and toast for about 15 minutes, or until the bread is golden brown. Wipe out the bowl. In a small saucepan, combine the remaining 1 cup of heavy cream with the milk and 6 tablespoons of the sugar and bring just to a boil. Remove the heavy cream mixture from the heat. Add the remaining 3 ounces of chopped bittersweet chocolate and let stand for 5 minutes, then whisk until the chocolate is melted. In the bowl used for the bread, whisk the remaining 6 tablespoons of sugar with the egg yolks, cocoa, vanilla and salt until a paste forms. Slowly whisk in the warm chocolate cream until smooth. Strain the custard into a clean bowl. Add the toasted bread and toss to coat with the warm chocolate cream. Let stand for 10 minutes, or until most of the chocolate cream is absorbed. Pour the bread mixture into the prepared baking dish. Using a large spoon, dollop the chocolate ganache on top. Bake the bread pudding for about 35 minutes, or until it is cooked through. Let the chocolate bread pudding stand for 15 minutes, then serve with the Port Caramel Sauce on the side.

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Recipe: Tuscan Kale and White Bean Stew Description: A hearty kale and white bean soup simmered in vegetable stock. Ingredients: [{"text": "1/3 cup vegetable base, such as Vogue Vegebase"}, {"text": "2 tablespoons butter substitute, such as Earth Balance Buttery Spread"}, {"text": "1 tablespoon extra-virgin olive oil, plus more for drizzling"}, {"text": "3 carrots, diced"}, {"text": "3 inner stalks celery, diced"}, {"text": "1 large Spanish onion, diced"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "2 sprigs thyme"}, {"text": "1 sprig rosemary"}, {"text": "4 cloves garlic, minced"}, {"text": "Two 14-ounce cans cannellini beans (do not drain)"}, {"text": "Zest of 1 lemon"}, {"text": "1 pound Tuscan kale, tough stems discarded and leaves chopped, washed and dried (about 8 cups)"}] Instructions: Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside. Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more. 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes. Divide the soup among bowls and drizzle with olive oil. 

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Recipe: Banana Nut Bread Made by Mom Description: My mom has been making banana nut bread as far back as I can remember. She told me she worked with a woman that gave her the recipe. She followed the recipe to a "T" but it never came out the same. It was either too soggy, or too sticky. Finally she tweaked the recipe until it came out just right. The original recipe called for 8 very ripe bananas, and too much shortening. I've been making this recipe since I was 18, and have never had a bad loaf. The order in how the ingredients are put together is very important for some reason. I have tried mixing everything in one bowl and it does change it quite drastically. I guessed on the servings as it depends on how thick or thin you cut the slices. Ingredients: [{"text": "1 cup sugar"}, {"text": "1/2 teaspoon baking soda"}, {"text": "2 1/2 teaspoons baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "2 cups flour"}, {"text": "1/2 cup shortening (you can also substutite with oil and will not harm the loaf.)"}, {"text": "2 eggs"}, {"text": "1 1/2 cups milk"}, {"text": "1/2 cup nuts (Walnut is our favorite but use what you have or like)"}, {"text": "1 banana (Mashed)"}] Instructions: In a large bowl mix together all dry ingredients well. In a seperate bowl mix eggs, shortening (or the oil) and banana until well combined. Add the wet mixture to the dry mixture until well combined with a hand mixer. Add the nuts and mix on low to medium speed for about a minute or until the nuts are evenly mixed into the batter. Spray or grease a 9X5X3 loaf pan and bake in a pre-heated oven at 350 for about an hour -- We have always set the kitchen timer to 45 minutes and have checked the loaf with a clean butter knife in the center of the loaf. If it comes out clean it's done. You do not want the loaf to burn, at this point you will check the loaf every 5 minutes after that. It should have a nice golden brown color on the top and the house should smell wonderful. When it comes out of the oven give it about 20 minutes or so to cool and very carefully slide a butter knife or spatula down all of the sides of the loaf pan, turn upside down and it should fall out smoothly. Slice immediately -- we like to spread softened butter and enjoy with a cold glass of milk.

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Recipe: Apple and Spice Baked French Toast Description: A SL recipe I'm posting on Zaar to try later--in a magical future where I will actually have time to try out all my Zaar recipes. Ingredients: [{"text": "1 lb loaf French bread, unsliced or 1 lb Italian bread"}, {"text": "8 large eggs"}, {"text": "1 cup sugar, divided"}, {"text": "3 1/2 cups milk"}, {"text": "1 tablespoon vanilla"}, {"text": "8 1/2 cups apples, sliced and peeled"}, {"text": "1 tablespoon cinnamon"}, {"text": "1 teaspoon nutmeg"}, {"text": "2 tablespoons butter"}] Instructions: Slice bread 1 1/2" thick and arrange in 13X9 dish. Beat together eggs, 1/2 c sugar, milk, and vanilla/ Pour half of this over the bread. Arrange the sliced apples over the bread to cover. Pour the rest of the egg mix over the apples. Mix together the remaining sugar, cinnamon, and nutmeg--sprinkle over the apples and dot with butter. Let chill overnight. Bake at 350 for 1 hour.

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Recipe: Alsatian Quiche Description: Make and share this Alsatian Quiche recipe from Food.com. Ingredients: [{"text": "3 small eggs"}, {"text": "1 cup heavy cream"}, {"text": "1/2 cup grated sweet onion"}, {"text": "8 strips bacon, cooked and crumbled"}, {"text": "3/4 cup parmesan cheese, freshly grated"}, {"text": "1 tablespoon butter"}, {"text": "1 quiche pastry dough, prepared (or single pie crust)"}] Instructions: Preheat oven to 350 degrees for the quiche. In a bowl, beat eggs with a whisk; add the cream and beat again; add the grated onion and beat yet again. Sprinkle bacon in the bottom of the shell; sprinkle parmesan over the top of that. Pour cream mixture over all. Dot the top with small bits of butter. Place the pan on a cookie sheet or other drip pan and into a preheated oven. Bake at 350 degrees until domed and light brown. Cool 1/2 hour before cutting and serving.

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Recipe: Brown Sugar Apple Pie Description: Make and share this Brown Sugar Apple Pie recipe from Food.com. Ingredients: [{"text": "2 pie crusts, unbaked,for top and bottom crusts"}, {"text": "1/2 cup light brown sugar"}, {"text": "1/2 cup granulated sugar"}, {"text": "2 tablespoons flour"}, {"text": "3/4 teaspoon cinnamon"}, {"text": "1/2 teaspoon nutmeg"}, {"text": "1/8 teaspoon salt"}, {"text": "6 cups thinly sliced, pared tart apples"}, {"text": "1 1/2 teaspoons grated lemons, rind of"}, {"text": "2 tablespoons butter or 2 tablespoons margarine"}, {"text": "1 egg yolk"}] Instructions: Preheat oven to 425*. In large bowl, mix sugars, flour, cinnamon, nutmeg, and salt. Add apples; toss lightly to combine. Turn apple mixture into pie crust lined pie plate, mounding up in center to support top crust. Sprinkle with lemon peel. Dot apples with butter cut into small pieces. Place second pie crust on top. Press edges to seal. Cut slits for steam vents. Mix yolk with 1 tablespoon water; brush on crust. Bake 45-50 minutes , until apples are tender and crust is golden. Serve warm.

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Recipe: Beef and Mushroom Casserole Description: From the Fast Diet Cookbook. I used 2% reduced fat cheese and Heart Smart Bisquick, otherwise made as directed. The recipe would definitely benefit from the addition of some more spices. Since the basic recipe is fairly neutral, you could probably add some taco seasoning to give it a southwest flavor or some Italian seasoning. I sprayed the bottom of the dish lightly with cooking spray and had problems with sticking. Ingredients: [{"text": "1 lb lean ground beef"}, {"text": "1 cup mushroom, chopped"}, {"text": "1/2 cup onion, chopped"}, {"text": "1/2 cup green bell pepper, chopped"}, {"text": "1/2 teaspoon salt"}, {"text": "1/4 teaspoon black pepper"}, {"text": "1 cup shredded cheddar cheese"}, {"text": "2 large eggs"}, {"text": "1 cup skim milk"}, {"text": "1/2 cup Bisquick"}] Instructions: Preheat oven to 400 degrees F. Combine the beef, mushrooms, onion, and bell pepper in a heavy skillet over medium-high heat. Stir in the salt and pepper, and cook until the meat is browned. Drain the fat, and then spoon the meat and vegetables into a lightly greased 8-by-8 inch glass baking dish. Sprinkle the cheese over the top of the meat and vegetables. Whisk together the rest of the ingredients and pour into the dish. Bake for 25 to 30 minutes, until a knife inserted in the center comes out clean. Serving size is 1 cup.

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Recipe: Four Cheese Pasta Roll Ups Description: 4 cheese ravioli meets lasagna roll ups. A combination of 2 recipes, makes this an elegant, yet simple dish fit for company. Ingredients: [{"text": "2 cups all-purpose flour"}, {"text": "1 pinch salt"}, {"text": "2 tablespoons olive oil"}, {"text": "2 eggs"}, {"text": "2 -4 tablespoons water"}, {"text": "1 (10 ounce) container ricotta cheese"}, {"text": "5 ounces cream cheese, softened"}, {"text": "1/2 cup mozzarella cheese, grated"}, {"text": "1/2 cup provolone cheese, grated"}, {"text": "1 egg"}, {"text": "3 tablespoons fresh parsley, chopped"}, {"text": "1 garlic clove, minced"}, {"text": "1/4 teaspoon white pepper"}, {"text": "2 teaspoons olive oil"}, {"text": "2 garlic cloves, minced"}, {"text": "3 tablespoons basil pesto"}, {"text": "2 cups heavy cream"}, {"text": "1/4 cup parmesan cheese, grated"}, {"text": "1 (24 ounce) jar marinara sauce"}] Instructions: Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Alternatively, those who are fortunate enough to own a Kitchenaid mixer, beat the olive oil, 2 eggs, 2 tablespoons of the water, and salt in the bowl of the mixer. Add 1 cup of the flour, and using the paddle attachment, mix at a speed of 2 or 3, and add the remaining flour to the egg mixture, a little at a time. When the mixture looks like its all crumbly, turn the machine off, then put in the dough hook attachment. Knead the dough on speed 2, and add enough of the remaining water, until it forms a smooth ball, for 3-5 minutes. (you may need to use more or less water, depending on the consistency of the dough) Dough should not be sticky. If it is, add a little flour. Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate for 1 hour. While the dough is resting, prepare the cheese filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, garlic, white pepper and parsley and mix well. Set the filling aside. Assembly:. Bring a large pot of salted water to a boil. Roll out the pasta dough into thin sheets no thicker than a nickel. (On the kitchenaid roller, it's size 4). Cut the pasta into sheets 13" long, and about 5" wide (as wide as the pasta comes out of the pasta roller). Gently place the pasta into the boiling water, and cook until just firm, about 3-4 minutes. Fresh pasta takes less time to cook, it will float to the surface when cooked. Stir once while it's cooking. Strain and rinse to cool the pasta. Divide the cheese mixture evenly according to the number of sheets of pasta, about 1/3 cup. Working with one sheet at a time, lay the sheet of pasta with the longest side facing you, spread one portion of the cheese mixture over the pasta, leaving a 1-2 inch space at the far end, for rolling. Roll up the pasta and cheese, lengthwise, so that the roll will be about 13" long. Place 1 cup of the marinara sauce, and 1/2 cup of water in the bottom of a 9x13 baking dish. Place the completed pasta rolls seam side down, on top of the marinara sauce, in one layer. (unused sauce can be used when serving the pasta rolls). Top with enough sauce to cover the rolls. Bake, covered, at 350 for 45 - 60 minutes. Pesto Alfredo Cream Sauce:. Heat 2 teaspoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to med-high, and bring the sauce just barely to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm. Cut the rolls into serving sized pieces. Place 1 or 2 rolls on a plate, drizzle with the Pesto Alfredo Cream sauce. Garnish with some fresh chopped herbs if desired.

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Recipe: Healthy Stuffed Crock Pot Cabbage Description: Healthy Stuffed Cabbage made with ground turkey, brown rice made in the crock pot, this recipe is popular in Jewish, Polish and Russian cooking for Shabbat and holidays! Ingredients: [{"text": "28 ounces tomato sauce"}, {"text": "1 (10 ounce) can condensed tomato soup"}, {"text": "1 (14 ounce) can whole berry cranberry sauce"}, {"text": "1 apple, dice finely"}, {"text": "1 1/2 cups raisins"}, {"text": "3 tablespoons ketchup"}, {"text": "1 pinch salt, ground pepper and brown sugar to taste"}, {"text": "2 lbs ground turkey"}, {"text": "4 sliced green onions"}, {"text": "1 egg"}, {"text": "1 cup of uncooked brown rice"}, {"text": "pepper"}, {"text": "3 tablespoons ketchup"}, {"text": "1/2 cup water"}, {"text": "1 large head of cabbage, frozen for at least 24 hours and thawed overnight"}, {"text": "Pam cooking spray"}] Instructions: Place the first 7 ingredients in a pot to cook on the stove and cook at medium heat while you prepare the filling and the rolls. take the next 7 ingredients and mix together in a bowl. take out the core of the cabbage and the leaves will simply peel off. place a large spoonful of stuffing in the cabbage leaf and roll each one up whilc tucking in the side. This is easy and very fun! when all your meat is used up take the left over cabbage, chop up and add to the sauce. spray your crockpot with Pam. layer in sauce, cabbage rolls, sauce cabbage rolls etc. until you pour all the sauce on top. Cover and cook for 8 hours on low! This freezes well and is even better on the second day. You can also make it in a dutch over onthe stove on, or in a pan in the oven.

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Recipe: Grilled Kettle Corn Description: The key to caramelized and very lightly charred popcorn is to keep shaking the pan as it cooks so the sugar doesn’t have a chance to burn before the kernels start to pop. Since the popcorn packet is sealed, it doesn’t absorb much smokey flavor, but you can add a gentle hint with a sprinkle of smoked salt after opening the foil. Ingredients: [{"text": "1/3 cup popcorn kernels"}, {"text": "1 tablespoon vegetable oil"}, {"text": "2 teaspoons sugar"}, {"text": "3/4 teaspoon fine salt"}, {"text": "Smoked sea salt, for sprinkling"}] Instructions: Preheat a grill to medium high. (If using a charcoal grill, make sure that the coals are several inches below the grate.) Combine the popcorn, vegetable oil, sugar and fine salt in an 8- to 9-inch round disposable aluminum cake pan and stir to coat. Tear off two 18-inch-long sheets of heavy-duty foil. Crimp the end of one sheet around the rim of the pan on one side, then crimp the other end of the foil on the opposite side of the pan, leaving 5 to 6 inches of room above the kernels so they have room to pop. Rotate the pan 90 degrees and repeat to crimp the second sheet of foil onto the pan, perpendicular to the first, making sure that the entire edge is well sealed. The foil should create a dome over the top of the pan.  Once the grill registers 350˚ F to 375˚ F, put the pan on the grill. Wait until you hear sizzling, about 2 minutes, then, using tongs, start shaking the pan frequently until the popcorn starts to pop, 3 to 5 minutes (it’s important to keep the pan moving so the sugar doesn’t burn before the kernels start to pop). Continue to cook, shaking almost constantly, until the popping subsides, 3 to 5 more minutes.  Remove the pan from the heat and let stand a few minutes. Carefully cut an X into the top of the foil and peel back the layers to expose the popcorn. Sprinkle with smoked sea salt. The popcorn will feel slightly sticky at first but will become crisp as it cools.

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Recipe: Lemon Garlic Chicken (Greece - Kotopoulo Skorthato) Description: A recipe I am posting for ZWT6. This is one of the easiest recipes to make, and one of the most tempting to eat. Adjust the garlic down if it's not a favorite, and the classic tastes of lemon and oregano will still make this dish uniquely Greek. I put a little change on this recipe, by decreasing the amount of olive oil by half and adding the 1/4 cup of butter for more flavor. Update: 7/23/2011, I have now made this for DH and myself, so only made 1/2 of the recipe. We loved this recipe, so simple and a no fuss meal. I used small red skinned potatoes that I just cut in half, they didn't need the full cooking time, so added them in about an hour before it was done. Ingredients: [{"text": "3 1/4-3 3/4 lbs chicken quarters"}, {"text": "3 1/2 lbs potatoes"}, {"text": "juice from 2-3 medium lemon"}, {"text": "2 teaspoons salt"}, {"text": "1 tablespoon oregano"}, {"text": "1/2 teaspoon pepper"}, {"text": "8 garlic cloves, finely chopped"}, {"text": "1/4 cup olive oil"}, {"text": "1/4 cup butter, melted"}, {"text": "1 1/2 cups water"}] Instructions: Preheat oven to 355°F (180°C). Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken. Note: Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.

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Recipe: This Is How A Chef Makes The Perfect Steak Every Time Description: If you’re ever after cooking advice, look no further than a Michelin-starred chef, whose job is to create exceptionally good food. And we’re not just talking haute French-style cuisine, that you’ll never be able to replicate at home, we’re talking about simple, standard dishes… like steak. Ingredients: [{"text": "g 250-300g steak cut of your choice (we prefer fillet)"}, {"text": "beef dripping"}, {"text": "Cornish sea salt"}, {"text": "4 garlic cloves, crushed"}, {"text": "Bay leaves"}, {"text": "Fresh herbs of your choice"}] Instructions: Pre-heat oven to 160ºC. Rub the steak fillet with melted beef fat or beef dripping, and season heavily with fine Cornish sea salt.  Place in a very hot dry cast iron pan for 3-4min on each side so you get a deep crust, ensuring you're constantly moving the steak around the pan until it's beautiful brown.  Remove the steak and put on a rack or dish with crushed garlic, herbs and bay leaves. After a few minutes, place the steak in the oven and bring the core temperature up gently. Turn every few minutes until core temperature around 43-44ºC.  For a special finish you can lather the steak in aged beef fat and marmite butter for a great umami kick and then let rest for 10-15min in a warm place.  Season with coarse Cornish sea salt and black pepper, then slice to serve. 

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Recipe: Rich Lentil and Turkey Sausage Soup Description: Make and share this Rich Lentil and Turkey Sausage Soup recipe from Food.com. Ingredients: [{"text": "2 cups lentils"}, {"text": "8 -10 cups vegetable broth or 8 -10 cups water"}, {"text": "2 tablespoons extra virgin olive oil"}, {"text": "4 garlic cloves, minced"}, {"text": "1 large onion, chopped"}, {"text": "2 celery ribs, chopped"}, {"text": "1 lb all-natural turkey sausage (or ground turkey) or 1 lb chicken sausage (or ground turkey)"}, {"text": "2 tomatoes, peeled, seeded, and chopped (or 1 can, 15 ounces chopped or crushed tomatoes)"}, {"text": "1 teaspoon turmeric (to taste)"}, {"text": "1 teaspoon ground cumin"}, {"text": "1 sprig fresh thyme, chopped or 1/2 teaspoon dried thyme"}, {"text": "1 pinch dried red pepper flakes"}, {"text": "sea salt, to taste"}, {"text": "plain yogurt, for garnish"}, {"text": "1/2 cup chopped fresh parsley, for garnish (flat leaved, if available)"}] Instructions: Wash and pick over the lentils (to make sure there are no stones) and bring to a boil in the broth or water in a large soup pot. Lower the heat and simmer for 10 minutes. Meanwhile, heat the olive oil in a large skillet. Sauté the garlic, onion, celery, and sausage for 5 minutes over medium heat. Add the tomatoes and sauté for another 5 minutes. Add the vegetable-sausage mixture and seasonings to the lentils. Simmer for 20 to 30 minutes, or until the lentils are tender but not mushy. Serve with a dollop of plain yogurt and chopped parsley for garnish.

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Recipe: Simple Croutons Description: I needed croutons for Ceasar salad. I made my own recipe for croutons and feel that the reason for my success was to bake them on a Pizza stone.I cut slices from an unsliced loaf of 60% whole wheat bread and left the crusts on. Ingredients: [{"text": "whole wheat bread cubes, 3-4 slices 60% day old whole wheat bread cut into cubes"}, {"text": "2 tablespoons lite olive oil"}, {"text": "2 tablespoons parmesan cheese"}, {"text": "1 tablespoon Old Bay Seasoning"}] Instructions: Preheat oven to 350 f. Lightly coat the bread cubes with olive oil in a bowl. Add cheese and toss. Toss with Old Bay and gently spread onto pizza stone. Repeat the process so you have a full pizza stone to bake 15 minutes. Remove from oven and cool. Store in fridge in zip lock bag until ready to add to salad or soup.

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Recipe: Makeover Chocolate Texas Sheet Cake Description: From the magazine, "Taste of Home, Recipe Makeovers" Vol. 4, 2006. One of my most favorite cakes, but healthier for us. When doing a search, I could not find one here. Note: I like to spread the frosting on the cake while it is still a little warm. You should know that the test kitchen used Land O'Lakes light stick butter and Splenda blend. Ingredients: [{"text": "1/2 cup butter, cubed"}, {"text": "1 cup water"}, {"text": "1/4 cup baking cocoa"}, {"text": "1 cup all-purpose flour"}, {"text": "1 cup cake flour"}, {"text": "1 cup Splenda Sugar Blend for Baking"}, {"text": "1 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "2 eggs, lightlly beaten"}, {"text": "1/2 cup reduced-fat sour cream"}, {"text": "1/2 cup unsweetened applesauce"}, {"text": "1/2 cup reduced-fat butter, softened"}, {"text": "3 cups confectioners' sugar"}, {"text": "1/4 cup baking cocoa"}, {"text": "1 teaspoon vanilla extract"}, {"text": "2 -3 tablespoons nonfat milk"}] Instructions: Sheet Cake:. In a saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flours, Splenda blend, baking soda and salt; stir into the butter mixture, blending well. Combine the eggs, sour cream and applesauce; stir into butter mixture until blended. Transfer to a 15-in x 10-in x 1-in baking pan coated with nonstick spray. Bake at 350 degrees for 18-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frosting:. In a large bowl, beat butter and confectioners' sugar. Add cocoa, vanilla and enough milk to achieve desired consistency. Spread over cake.

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Recipe: Thick & Spicy Soup Description: I hope you enjoy this spicy and hearty soup that was created for RSC 9. Serve with a crusty loaf of white bread and sweet butter. Ingredients: [{"text": "1 tablespoon canola oil"}, {"text": "1 tablespoon fennel seed, crushed"}, {"text": "1/2 teaspoon sea salt, coarse"}, {"text": "1 tablespoon fresh orange rind"}, {"text": "2 teaspoons fresh ginger, minced"}, {"text": "2 fresh garlic cloves, minced"}, {"text": "1 large sweet white onion, chopped"}, {"text": "2 large fresh shallots, finely chopped"}, {"text": "1 -1 1/2 tablespoon Thai red curry paste"}, {"text": "1 tablespoon soya sauce"}, {"text": "1/2 cup smooth peanut butter"}, {"text": "2 tablespoons brown sugar"}, {"text": "1 cinnamon stick"}, {"text": "3 cups chicken stock"}, {"text": "1 1/2 cups unsweetened coconut milk"}, {"text": "28 ounces canned tomatoes, whole, crushed, undrained"}, {"text": "1 cup canned unsweetened pumpkin puree"}, {"text": "1 cup fresh carrot, thinly sliced"}, {"text": "1 cup fresh white potato, diced"}, {"text": "1 teaspoon red pepper flakes (garnish)"}, {"text": "1 fresh scallion, finely chopped (garnish)"}, {"text": "1/4 cup dried apricot, finely sliced (garnish)"}] Instructions: Heat oil in large pot, over medium heat. Add fennel seeds, sea salt, orange rind, ginger, garlic, onions, shallots and fry on medium heat for 1 minute, stirring constantly. Next add the red curry paste, soya sauce and peanut butter, fry on medium heat for 1 minute, stirring constantly, don't let it burn. Quickly add chicken stock, tomato juice, pumpkin puree, brown sugar and cinnamon stick. Stir and bring mixture to a boil, lower heat and let simmer 20 minutes. Add coconut milk and let simmer another 20 minutes. Finally add the carrots, potatoes and crushed tomatoes, let the soup simmer for 40 minutes. Once potatoes are tender, remove the cinnamon stick, taste the soup and reseason with salt and/or brown sugar if necessary, according to taste. Pour soup into blender and puree until the soup is smooth. Garnish with red pepper flakes, finely chopped scallions and diced apricots. Serve immediately.

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Recipe: Coconut-Crusted Chicken Fingers Description: A delicious treat used for an appetizer or as part of a main dish! I found this in Southern Homes cookbook and its a family fave! This makes 10 appetizer servings or 4 main dish! Ingredients: [{"text": "0.5 (10 ounce) package tempura mix"}, {"text": "0.5 (12 ounce) can beer"}, {"text": "1 3/4 cups flaked coconut"}, {"text": "3/4 cup sliced almonds"}, {"text": "1 lb boneless skinless chicken breast half"}, {"text": "vegetable oil (for frying)"}] Instructions: Cut chicken breast into 2 1/2 in strips. Combine tempura batter mix and beer. pour into shallow dish and set aside. Combine coconut and almonds. Dip each strip into batter mixture and then roll in coconut mixture. Pour oil to depth of 1 1/2 inches into a dutch oven and heat to 350 degrees. Fry strips, 4 at a time, 2 mins or until golden. Drain on paper towels.

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Recipe: Lexington Barbecue Dip (A La Craig Claiborne) Description: The recipe said that you can use this sauce on anything and it will be the better for it but specifically recommends BBQ'ed meats and poultry. Ingredients: [{"text": "3/4 cup distilled white vinegar or 3/4 cup cider vinegar"}, {"text": "3/4 cup ketchup"}, {"text": "salt, if desired"}, {"text": "fresh ground pepper (to taste)"}, {"text": "3/4 teaspoon crushed red pepper flakes"}, {"text": "1 teaspoon sugar"}, {"text": "1/4 cup water"}] Instructions: Combine all ingredients in a small sauce pan and bring to a simmer. Cook, stirring, until the sugar dissolves. Remove from the heat and let stand until cool. Spoon a small amount of the sauce over barbecued meats and poultry.

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Recipe: Cranberry Poppy Seed Pie Description: Get Cranberry Poppy Seed Pie Recipe from Food Network Ingredients: [{"text": "1/3 cup plus 2 tablespoons slivered almonds"}, {"text": "1 1/3 cups all-purpose flour"}, {"text": "1/2 teaspoon salt"}, {"text": "1 tablespoon poppy seeds"}, {"text": "1/2 cup butter or margarine"}, {"text": "3 tablespoons water"}, {"text": "1 envelope unflavored gelatin"}, {"text": "1/4 cranberry juice, plus 1 cup"}, {"text": "2 cups cranberries, fresh or frozen"}, {"text": "1 1/2 cups granulated sugar"}, {"text": "8 ounces whipped topping"}] Instructions: Almonds: Preheat oven to 275 degrees F. Spread almonds on a baking sheet and toast for 15 minutes, or until the almonds are golden brown. Remove from the oven and set aside. Poppy Seed Crust: Raise the oven temperature to 475 degrees F. Combine flour, salt and poppy seeds in a bowl. Cut butter or margarine into mixture until it's uniform but coarse. Sprinkle with water, toss with a fork and press into a ball. Roll out onto a floured surface. Line a 9-inch pie plate, leaving 1 inch hanging over the edge. Fold under and flute. Prick side and bottom. Bake for 12 to 15 minutes, or until lightly browned. Filling: Soften gelatin in 1/4 cup cranberry juice. Set aside. Chop cranberries and place in the blender. Add 1 cup cranberry juice and blend. In a medium-size saucepan, boil the cranberry mixture for 3 minutes over medium heat. Add the sugar and stir until it's dissolved. Remove from heat and add the softened gelatin. Place 1 1/2 cups mixture in the pie shell. Refrigerate. Set aside the remaining filling to cool at room temperature. When mixture in pie shell is cooled and slightly thickened, mix 1/3 cup almonds and 2 cups whipped topping into the remaining cranberry mixture. Spoon the cranberry mixture on top of the pie shell. Chill at least 2 hours in refrigerator. Before serving, garnish with the remaining whipped topping and almonds.

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Recipe: Pecan Balls (Christmas Cookies) Description: Make and share this Pecan Balls (Christmas Cookies) recipe from Food.com. Ingredients: [{"text": "1/2 cup butter, softened"}, {"text": "1/4 cup powdered sugar"}, {"text": "1/2 cup chopped pecans"}, {"text": "1 cup flour"}, {"text": "1/4 teaspoon salt"}, {"text": "1 teaspoon vanilla"}, {"text": "additional powdered sugar, for rolling"}] Instructions: Mix ingredients together until well blended. Hand form into small balls. Bake at 300° up to 15 minutes. (These will not brown). While balls are still warm, roll into powdered sugar.

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Recipe: Garlic Cheese Olive Bread Description: Make and share this Garlic Cheese Olive Bread recipe from Food.com. Ingredients: [{"text": "1 loaf French bread"}, {"text": "1 (14 1/2 ounce) can black olives"}, {"text": "1 (7 ounce) jar pimento stuffed olives"}, {"text": "1 bunch green onion"}, {"text": "4 garlic cloves"}, {"text": "1/2 cup extra virgin olive oil"}, {"text": "1/2 cup mayonnaise"}, {"text": "1 (8 ounce) package monterey jack cheese"}, {"text": "3/4 cup parmesan cheese"}, {"text": "1/2 teaspoon red pepper flakes"}] Instructions: Start off by peeling your garlic and adding your garlic along with your olive oil, and chili flakes to a heated skillet, you will want to cook on a low heat for about 20 minutes. drain your olives and cut into halves, add to bowl. cut your onions into small pieces add to olives. add your shredded cheese, mayo, and half of your Parmesan cheese stir well. on your french bread you will want to spread with a brush your garlic oil mixture, evenly & lightly. Now add you olive and cheese mixture and bake @ 350 for 20-25 minutes till golden brown. Top your bread with the last of your Parmesan cheese.

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Recipe: Uncle Cooper's Barbecue Sauce Description: This barbecue sauce recipe has been passed down from generation to generation in my family for more than a hundred years. I remember as a small boy, in the days of the stationary, steam-engine driven, wheat thrasher. We would have a huge dinner for all the farmers who helped with the threashing. My family always served goat barbecue. A great treat to all who attended. This barbecue sauce goes great on baked beans, pasta and potato salads, and any kind of meat, and it will definitely add some zip to your Mexican dishes. Ingredients: [{"text": "1 gallon vinegar"}, {"text": "1 (10 ounce) bottle catsup"}, {"text": "2 tablespoons celery sauce"}, {"text": "2 tablespoons onion salt"}, {"text": "1 (15 ounce) bottle Heinz 57 steak sauce"}, {"text": "1 (6 ounce) box cayenne pepper, ground"}, {"text": "1 (2 ounce) box black pepper, ground"}, {"text": "1/2 cup sugar"}, {"text": "1 (2 ounce) box paprika"}, {"text": "salt"}] Instructions: Mix all ingredients together in a large pot. Boil 5 minutes. Simmer 30 minutes longer. Place in glass containers with plastic lids or treated canning lids. Do not use metal lids. Flavor is best if the sauce is aged for at least a year.

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Recipe: Marie Callendar's Honey Butter Description: Love this honey butter on Marie Calledars biscuits and cornbread. Ingredients: [{"text": "- 1/4 pound butter"}, {"text": "- 1/2 cup honey"}, {"text": "- 6 slices of bacon--cooked till crisp, and crumbled"}] Instructions: Beat butter in a 1 1/2-quart bowl with electric mixer on high speed until light and fluffy. Gradually on reduced speed, beat in honey and bacon, beating until thoroughly combined and smooth. Keep refrigerated in covered container to serve within a week Tip: I bake my bacon instead of frying

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Recipe: Sourdough Pancakes Description: You ain't lived 'till you ate these. One taste and you'll see why a 'sourdough prospector' would give up his gold claim before his sourdough starter. Ingredients: [{"text": "2 cups flour"}, {"text": "2 cups sourdough starter (like my grape fermented sourdough starter)"}, {"text": "1 cup milk"}, {"text": "2 eggs, beaten"}, {"text": "1/4 cup sugar"}, {"text": "1/4 cup vegetable oil"}, {"text": "1 tablespoon baking powder"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon baking soda"}] Instructions: Mix first three ingredients into a large non-metallic bowl and beat until smooth. Cover loosely with a damp towel/dishrag and let stand in a warm place for 8 to 18 hours. Mix batter down. Add remaining ingredients and stir until smooth. Cook on a lightly greased preheated griddle or skillet at 400°F. Serve with maple or berry syrup, or toss an fried egg on 'em.

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Recipe: Spicy BBQ Tempeh Sandwich with Sweet Potato Wedges and Asian Slaw Description: Get Spicy BBQ Tempeh Sandwich with Sweet Potato Wedges and Asian Slaw Recipe from Food Network Ingredients: [{"text": "1 cup finely shredded green cabbage"}, {"text": "1/2 cup finely shredded red cabbage"}, {"text": "1/2 cup shredded carrots"}, {"text": "1/4 cup rice wine vinegar"}, {"text": "1 teaspoon sugar"}, {"text": "1 fresh lime, juiced"}, {"text": "1/4 teaspoon ground ginger"}, {"text": "1/4 teaspoon salt"}, {"text": "2 large sweet potatoes"}, {"text": "4 tablespoons canola oil, plus more for sauteing"}, {"text": "2 (8-ounce) tempeh cakes"}, {"text": "2 cups water"}, {"text": "1 cup lite soy sauce"}, {"text": "1 cup barbecue sauce"}, {"text": "1 large onion, thinly sliced"}, {"text": "1 teaspoon brown sugar"}] Instructions: Asian Slaw: Combine green cabbage, red cabbage, and carrots and toss in a medium serving bowl. Whisk together rice wine vinegar, sugar, lime juice, ground ginger, and salt and pour over salad mixture. Toss and chill until serving. Sweet Potato Wedges: Cut each sweet potato into eighths. With a pastry brush, coat each piece lightly with canola oil. Bake in a preheated 425 degree F oven for 20 minutes or until tender. Set aside and keep warm until serving. Tempeh: Cut each tempeh cake in half and then cut each piece in two lengthwise. You should end up with 4 semi-square pieces. Score each piece on both sides, diagonally, about 1/8-inch deep. Repeat scoring in opposite direction to create a diamond pattern. In a medium saucepan, bring 2 cups water to boil, add tempeh cakes, and steam for 5 minutes. Remove from heat and place tempeh in a flat bowl or square baking pan and pour soy sauce over top, making sure each piece gets coated. Let set for 5 minutes. Arrange tempeh on lightly oiled baking sheet. With a pastry brush, lightly coat the top of each tempeh cake, top and bottom, with barbecue sauce. Caramelized Onions: In a medium non-stick skillet, heat canola oil over medium-high heat and add sliced onion. Saute onion until translucent, add the brown sugar, and continue cooking another 1 to 2 minutes. Remove from heat. Assembly: Place 1 or 2 slices of BBQ tempeh in a whole grain sandwich bun. Top with caramelized onions. Place on a plate with 4 sweet potato wedges and a serving of Asian slaw. Have a small bowl of barbecue sauce on the side. Beverage suggestion: Loose and/or bag Green Tea

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Recipe: Strawberry Pretzel Salad Description: This 'allrecipes.com' was prepared by a club member at our December, 2012, meeting Ingredients: [{"text": "2 cup(s) crushed pretzels"}, {"text": "3/4 cup(s) butter, melted"}, {"text": "3 tablespoon(s) white sugar"}, {"text": "8 ounce(s) cream cheese, softened"}, {"text": "1 cup(s) white sugar"}, {"text": "8 ounce(s) container frozen whipped topping, thawed"}, {"text": "2 package(s) 3 ou each of stawberry flavored jello"}, {"text": "2 cup(s) boiling water"}, {"text": "2 package(s) 10 each frozen strawberries"}] Instructions: 1.Preheat oven to 400 degrees F (200 degrees C). 2.Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish. 3.Bake 8 to 10 minutes, until set. Set aside to cool. 4.In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust. 5.Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

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Recipe: The Essential Crisp Oatmeal Cookies (King Arthur Flour) Description: A bit darker than most due to its dark brown sugar, this cookie retains its crisp texture even when raisins are added. Solid and sturdy, it's a good traveler. Ingredients: [{"text": "6 tablespoons vegetable shortening"}, {"text": "1/3 cup unsalted butter"}, {"text": "1 cup dark brown sugar"}, {"text": "1/2 cup granulated sugar"}, {"text": "1 large egg"}, {"text": "1/4 cup water"}, {"text": "1 1/2 teaspoons vanilla extract"}, {"text": "1/4 teaspoon almond extract"}, {"text": "1/2 teaspoon cinnamon"}, {"text": "1/8 teaspoon ground cloves"}, {"text": "1/4 teaspoon nutmeg"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon baking soda"}, {"text": "3 cups rolled oats"}, {"text": "1 1/4 cups unbleached all-purpose flour"}, {"text": "1 cup raisins"}, {"text": "1 cup pecans, chopped (or walnuts)"}] Instructions: Prehead the oven to 350. Line cookie sheets with parchment. In a large bowl, cream together the shortening, butter, sugar, egg, water, extracts, spices, salt and baking soda. Stir in the oats, then the flour. Add the raisins and nuts last, and stir to combine. Drop the dough by tablespoonful onto the cookie sheets. Bake the cookies for 14 minutes, or until they're a light golden brown. Remove them from the oven and transfer to a rack to cool.

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Recipe: Port Wine Cranberries Description: This recipe has become a favorite at our Thanksgiving Dinner. For many years I would try new ways of creating a new cranberry sauce, but in the end I felt that the port wine added that extra taste I was searching for. Ingredients: [{"text": "2 bags (12 oz. each) cranberries, washed and picked over"}, {"text": "2 Granny Smith apples, peeled, and chopped"}, {"text": "1-1/3 cups Port Wine"}, {"text": "1-1/4 cups sugar"}, {"text": "1 pinch Kosher Salt"}, {"text": "2/3 teaspoon ground cinnamon"}] Instructions: None

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Recipe: Spicy BBQ Sauce Description: My buddy in college gave me this recipe one time when I made ribs for a group of friends. The sauce has a sweet front and then a spicy steel toed boot that'll kick you in the mouth afterwards. It is amazing and my favorite. Ingredients: [{"text": "1 cup ketchup"}, {"text": "1/4 cup brown sugar"}, {"text": "1 tablespoon red pepper flakes"}, {"text": "1 tablespoon black pepper"}, {"text": "2 tablespoons Worcestershire sauce"}, {"text": "1 teaspoon liquid smoke"}, {"text": "4 garlic cloves, minced"}, {"text": "2 tablespoons molasses"}] Instructions: Combine all ingredients in a sauce pan and simmer for 30-60min, stirring occasionally.

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Recipe: Creamy Caesar Marinated Grilled Chicken Description: Make and share this Creamy Caesar Marinated Grilled Chicken recipe from Food.com. Ingredients: [{"text": "2 cups creamy caesar salad dressing"}, {"text": "1/2 cup extra-virgin olive oil"}, {"text": "1/4 cup water"}, {"text": "1/4 cup mustard"}, {"text": "2 -3 garlic cloves, finely chopped"}, {"text": "1/4 cup grated romano cheese"}, {"text": "salt & freshly ground black pepper"}, {"text": "6 boneless chicken breasts"}] Instructions: Combine all of the ingredients except chicken breasts. Whisk together. Place in a large ziplock bag with the chicken breasts. Seal the bag and turn over so that the marinade covers all of the chicken pieces. Refrigerate at least 8 hours or overnight. Grill the chicken until done and enjoy!

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Recipe: French Wine Chicken Description: This is an excellent recipe that had a rich gravy and some crunch. I love to make this when I have company. They think I spent hours preparing it and love it. Ingredients: [{"text": "1 teaspoon garlic powder"}, {"text": "1 tablespoon lawreys Season-All salt"}, {"text": "1/2 teaspoon fresh coarse ground black pepper"}, {"text": "1 teaspoon chopped fresh thyme leave"}, {"text": "1 tablespoon coarse salt (I prefer grey or kosher)"}, {"text": "4 boneless skinless chicken breasts"}, {"text": "1 medium Spanish onion, finely diced"}, {"text": "1/2 large green bell pepper, finely diced"}, {"text": "1/2 large red bell pepper, finely diced"}, {"text": "4 ounces sliced water chestnuts, drained (these are in a can on the grocers shelf)"}, {"text": "4 tablespoons butter"}, {"text": "1 1/2 cups good dry white wine (I must insist that you use a good quality wine for this recipe or if you prefer you may omit the win)"}, {"text": "10 1/2 ounces reduced-sodium golden mushroom soup"}, {"text": "10 1/2 ounces reduced-sodium cream of mushroom soup"}, {"text": "fresh fresh curly-leaf parsley, chopped (to garnish)"}, {"text": "cooked rice"}] Instructions: lay out the chicken breast on a cutting board, trim any excess fat from the breasts. You can also cube the chiken if you prefer. Mix all seasoning ingredients in a small bowl. Using the seasoning mix season each side of the chicken breasts. Heat a 10 inch skillet over medium heat then add the butter and melt. Once the butter is just melted add the chicken and brown on all sides. remove from pan and place in 9x13 inch casserole dish. Do not drain or use kitchen paper to remove fat. In the pan reserve the butter and place the diced vegetables and water chestnuts. Sweat the veggies until soft but not brown or burnt. Deglaze the pan with wine or juice whichever you decided to use then add the soup and stir to mix. heat just a bit to thin out the sauce a little bit and then pour directly over the chicken breasts. Cover with aluminum foil and bake in a preheated oven set at 365°F Bake about twenty minutes then remove the foil and bake five minutes longer. Remove from oven let stand ten minutes and serve over warm cooked rice and garnish with parsley. Serve with a side of grilled asparagus tips or steamed broccoli spears with a good rustic country French bread.

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Recipe: Chicken Sandwich With Arugula and Sun-Dried Tomato Vinaigrette Description: Make and share this Chicken Sandwich With Arugula and Sun-Dried Tomato Vinaigrette recipe from Food.com. Ingredients: [{"text": "4 (6 ounce) boneless skinless chicken breast halves"}, {"text": "1/4 teaspoon salt, divided"}, {"text": "1/4 teaspoon pepper"}, {"text": "1/4 cup sun-dried tomato packed in oil, drained and chopped"}, {"text": "1/4 cup balsamic vinegar"}, {"text": "1 garlic clove, minced"}, {"text": "4 sandwich buns, split and toasted"}, {"text": "2 cups arugula, trimmed"}] Instructions: Heat a grill pan coated with cooking spray over med-high. Pound chicken between two pieces of plastic wrap until 1/4 inch thick. Sprinkle both sides with half the salt and all the pepper. Add chicken to pan and cook 4 minutes on each side or till done. While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk. Place chicken on buns. Add arugula to tomato mixture and toss gently to coat. Arrange about 1/2 cup arugula mixture over each chicken breast half, and cover with top bun.

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Recipe: Crockpot Irish White Bean and Cabbage Soup Description: Make and share this Crockpot Irish White Bean and Cabbage Soup recipe from Food.com. Ingredients: [{"text": "1 large onion, chopped"}, {"text": "3 celery ribs, chopped"}, {"text": "3 garlic cloves, minced"}, {"text": "1/2 head cabbage, chopped"}, {"text": "4 carrots, sliced"}, {"text": "1 lb potato, diced"}, {"text": "1/3 cup pearl barley"}, {"text": "1 bay leaf"}, {"text": "1 teaspoon thyme"}, {"text": "1/2 teaspoon caraway seed"}, {"text": "1/2 teaspoon rosemary"}, {"text": "1/2 teaspoon black pepper"}, {"text": "6 -8 cups vegetable broth"}, {"text": "28 ounces great northern beans"}, {"text": "14 ounces diced tomatoes"}, {"text": "1 tablespoon chopped parsley"}, {"text": "salt, to taste"}] Instructions: Place the vegetables, seasonings, and barley into the crockpot. Do not add the beans, tomatoes, or parsley. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.

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Recipe: Banana Walnut Chocolate chunk muffins Description: Just Made these was in need of some sweets Ingredients: [{"text": "1 box(es) banana quickbread mix"}, {"text": "2/3 cup(s) water"}, {"text": "1/3 cup(s) vegetable oil"}, {"text": "2 - eggs"}, {"text": "2 ounce(s) walnuts pieces"}, {"text": "4 1/2 ounce(s) chocolate chunks"}, {"text": "cooking spray"}] Instructions: Follow Box mix directions used Krusteaz.com Banana quick bread mix Spray large muffin pan with cooking spray fill 2/3 Fold in Walnuts and Chocolate Chunks in batter Bake 375 for 20 minutes Makes 6 Large Muffins

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Recipe: Apple Praline Bread Description: A delicious moist apple bread with a praline topping that is out of this world! Ingredients: [{"text": "1 cup sour cream"}, {"text": "1 cup brown sugar"}, {"text": "2 eggs"}, {"text": "2 teaspoons vanilla"}, {"text": "2 cups flour"}, {"text": "2 teaspoons baking powder"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "1 teaspoon cinnamon"}, {"text": "1/2 teaspoon nutmeg"}, {"text": "1 1/2 cups apples, peeled and finely chopped"}, {"text": "1 cup chopped pecans, divided"}, {"text": "Praline Topping:"}, {"text": "1/2 cup brown sugar"}, {"text": "1/2 cup butter"}] Instructions: Heat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan. In a large mixing bowl beat the sour cream, brown sugar, eggs, and vanilla on low speed for about 2 minutes until well blended. Add in flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until well combined. Then fold in the chopped apples and 1/2 cup of the chopped pecans. Spoon batter into the prepared pan. Sprinkle with remaining pecans. Pressing them lightly into the batter. Bake for about 55 minutes or until a toothpick inserted comes out clean. If the bread is browning too fast, tent foil loosely over the top of bread to prevent it from burning. Cool in the pan for about 15 minutes then transfer to a wire rack to finish cooling. While the bread is cooling make the praline topping. In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat stirring constantly. Lower the heat and simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and drizzle over the bread. Cool and then slice and serve.

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Recipe: mustard Description: youn may want to add some juice from the pepper for a hotter mustard Ingredients: [{"text": "1/2 cup(s) sugar"}, {"text": "1/2 cup(s) dry mustard"}, {"text": "2 tablespoon(s) flour"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "1/2 cup(s) diced banana peppers"}, {"text": "12 ounce(s) beer"}, {"text": "1/4 cup(s) cider vinegar"}] Instructions: whisk sugar,dry mustard,flour and salt in a medium saucepan. Whisk in beer and vinegar. let stand approx. 10 minutes.until foam subsides.stir in peppers. cook over medium heat,10-12 minutes until boiling, whisking often. reduce heat , simmer until thickened .Preocess or refrigerate.process for 10 minutes

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Recipe: Gluten Free Boiled Fruit Cake Description: This is a gluten free variation of a recipe from "My Daily Dinner Cookery Book", which cost my mother three shillings, or $AUD0.30 many years ago. Ingredients: [{"text": "125 g butter or 125 g margarine"}, {"text": "1/2 kg mixed dried fruit"}, {"text": "1 teaspoon allspice"}, {"text": "1 teaspoon cinnamon"}, {"text": "1/2 teaspoon nutmeg"}, {"text": "2 teaspoons bicarbonate of soda"}, {"text": "1 cup sugar"}, {"text": "1 cup cold water"}, {"text": "1 apple, deseeded and chopped (or grated)"}, {"text": "3 eggs"}, {"text": "1 cup besan (chick pea flour)"}, {"text": "1 cup glutinous-rice flour"}, {"text": "2 teaspoons gluten free baking powder"}] Instructions: 1. Place butter, spices, fruit, bicarbonate soda, apple, water and sugar in a saucepan and bring to the boil. 2. Boil for two minutes. 3. Cool a little. 4. Sift dry ingredients. 5. Mix in the rest of the ingredients. 6. Bake at 175C for 50-60 minutes.

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Recipe: Hoisin Chicken With Soba Noodles Description: Health, MARCH 2008. The sauce ingredients should include 1 teaspoon Rooster sauce, Sriracha, but Zaar won't accept it. Add with the mustard etc. Ingredients: [{"text": "1 lb chicken breast, strips (frozen, fully-cooked grilled)"}, {"text": "8 ounces soba noodles"}, {"text": "1/4 cup hoisin sauce"}, {"text": "2 tablespoons reduced sodium soy sauce"}, {"text": "1 teaspoon spicy hot mustard"}, {"text": "1 1/2 cups shredded carrots"}, {"text": "1/2 cup diagonally sliced scallion"}, {"text": "1/4 cup finely chopped unsalted, dry roasted peanuts"}] Instructions: Bring a large pot of water to a boil. Place the chicken on a microwave-safe plate and cover with a paper towel. Microwave at HIGH for 2 minutes or until heated through. Add soba noodles to boiling water and cook for 5 minutes; drain well. Whisk together the next 4 ingredients (through mustard). Add the chicken, carrots, and scallions to the sauce mixture. Toss the hoisin-chicken mixture with the noodles until well coated. Divide noodles and chicken among 4 plates; sprinkle peanuts on top.

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