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Recipe: ROAST CHICKEN WITH CARAMELIZED SHALLOTS Description: I received some fresh organic shallots from my delivery company and, as I'd never used them before, went looking on the internet for some recipes. Here is one that sounds really good! Recipe and photo: davidlebovitz.com Ingredients: [{"text": "3 tablespoon(s) olive oil"}, {"text": "3 tablespoon(s) red wine vinegar"}, {"text": "1 tablespoon(s) soy sauce"}, {"text": "4 large shallots, peeled and minced"}, {"text": "- sea salt and freshly ground black pepper"}, {"text": "1 - whole chicken, cut into 8 pieces - or - 4 chicken breasts, cut in half crosswise"}, {"text": "1 - generous handful of coarsely chopped flat-leaf parsley"}] Instructions: In a large baking dish, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper. Add the chicken pieces in a single layer so they're completely coated with the shallots. Turn chicken pieces so they are all skin-side up. In a preheated 425-degree oven, roast the chicken for about 20 minutes until it starts to brown on top. Turn the pieces over and scrape any juices and shallots over the chicken that may be clinging to the pan. Bake for another 20 minutes or so, until the chicken is cooked through and the shallots are well-caramelized. Remove from oven, add the chopped parsley, and serve immediately.

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Recipe: 4th of July Bean Casserole Description: From Best of the Best from America Cookbook by Gwen McKeen and Barbara Moseley, c. 2005. "Made with bacon and ground beef, this is a tasty side dish for a barbecue, but could be served as a main dish any time of the year." Ingredients: [{"text": "1/2 lb bacon, diced"}, {"text": "1/2 lb ground beef"}, {"text": "1 cup onion, chopped"}, {"text": "1 (28 ounce) can pork and beans"}, {"text": "1 (17 ounce) can lima beans, rinsed and drained"}, {"text": "1 (16 ounce) can kidney beans, rinsed and drained"}, {"text": "1/2 cup barbecue sauce"}, {"text": "1/2 cup ketchup"}, {"text": "1/2 cup sugar"}, {"text": "1/2 cup packed brown sugar"}, {"text": "2 tablespoons prepared mustard"}, {"text": "2 tablespoons molasses"}, {"text": "1 teaspoon salt"}, {"text": "1/2 teaspoon chili powder"}] Instructions: Preheat oven to 350*. In a skillet over medium-high heat, cook bacon, beef and onion until meat is brown and onion is tender. Remove from heat and drain. Place in a greased casserole dish. Add beans and mix well. In a separate bowl, combine barbecue sauce, ketchup, sugars, mustard, molasses, salt, and chili powder and stir into beef mixture. Cover and bake for 45 minutes. Uncover and bake for 15 minutes longer, or until browned and bubbly. NOTE: If serving this savory baked casserole as a main course, offer hot corn bread and a green salad to make a full meal. Will serve 12 as a side dish, 4-6 as a main course.

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Recipe: Ginger-Citrus Cookies Description: The bitter notes from the orange peels and the fragrant spices in these cookies really shine during the holidays, but they are delicious any time of year. Ingredients: [{"text": "1 teaspoon ground ginger"}, {"text": "1/4 teaspoon ground cloves"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "1/2 teaspoon ground cardamom"}, {"text": "3 1/2 cups (450g) sifted all-purpose baking flour"}, {"text": "1 tablespoon baking soda"}, {"text": "1 teaspoon salt"}, {"text": "1/2 teaspoon freshly ground white pepper"}, {"text": "10 tablespoons (1 stick plus 2 tablespoons, or 141g) unsalted butter, at room temperature"}, {"text": "1 cup (200g) sugar"}, {"text": "1/2 cup (100g) packed light brown sugar"}, {"text": "2 large eggs"}, {"text": "3/4 cup (180ml) molasses"}, {"text": "1 cup (170g) finely chopped candied citrus peel (see below)"}, {"text": "2 cups strips or slices of lemon, lime, orange, and/or grapefruit peel (remove the peel with a sharp knife, then slice off the innermost bitter white pith, leaving a 1/4-inch thick layer)"}, {"text": "2 cups (400g) granulated sugar, plus optional sugar for coating"}] Instructions: None

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Recipe: Irish Brown Bread Description: Growing up my mom was "forced" to always eat brown bread. I guess I'll be making this for my grandmother soon! Posting for ZWT 6 from Sunset Magazine. Ingredients: [{"text": "1 cup all-purpose flour"}, {"text": "2 tablespoons sugar"}, {"text": "1 teaspoon baking powder"}, {"text": "1 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "1 1/2 tablespoons cold butter or 1 1/2 tablespoons margarine"}, {"text": "2 cups whole wheat flour"}, {"text": "1/4 cup regular oats or 1/4 cup quick-cooking rolled oats"}, {"text": "1 1/2 cups plain nonfat yogurt"}, {"text": "milk"}] Instructions: In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats. Add yogurt; stir gently. If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky. Turn dough onto a lightly floured board and knead gently 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large, deep X on top of loaf. Bake in a 375° oven until well browned, about 40 minutes. Cool on a rack. Serve warm or cool.

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Recipe: Salmon Loaf en Croûte Description: This recipe was inspired by a Fernand Point haute cuisine classic from the 1950s. Daniel Boulud modernized it by using individual sea bass fillets in his version. I made it my own by filling the croûte with a beautiful salmon loaf. The result is super delicious and spectacular to look at– but deceptively easy if you use store bought pastry sheets, which I am sure Fernad Point & Daniel Boulud would never do. Ingredients: [{"text": "1 1/2 pounds boned and skinned raw salmon, cut into 1-inch cubes"}, {"text": "2 tablespoons drained capers, chopped"}, {"text": "1 1/2 cups panko (japanese) bread crumbs"}, {"text": "2 tablespoons lemon juice, fresh squeezed"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 tablespoon pepper"}, {"text": "2 large egg, lightly beaten"}, {"text": "1/4 cup olive oil"}, {"text": "1 carrot, peeled and cut into 1/4\\\" dice"}, {"text": "1 stalk celery, cut into 1/4\\\" dice"}, {"text": "1 small zucchini, scrubbed, trimmed and cut into 1/4-inch dice"}, {"text": "1/2 red onion, chopped in 1/4 inch dice"}, {"text": "1 teaspoon fresh thyme leaves"}, {"text": "salt and pepper, to taste"}, {"text": "1 egg yolks, beaten with 1 teaspoon water for egg wash"}, {"text": "1 teaspoon canola oil"}, {"text": "1 small shallot, minced"}, {"text": "2 cups heavy cream"}, {"text": "1 roma tomato, seeded and diced"}, {"text": "2 tablespoons chives, minced"}, {"text": "salt & white pepper to taste"}, {"text": "6 sheets store bought puff pastry, cut in half lengthwise forming 12 rectangles"}] Instructions: None

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Recipe: Best Carrot Cake Description: This carrot cake is moist and dense with fruity little gems in every bite. Adding crushed pineapple is a lovely addition to the carrot cake recipe. The frosting is silky smooth and tangy with just a hint of pineapple flavor. This is definitely not your grandma's carrot cake! Ingredients: [{"text": "PINEAPPLE CREAM CHEESE FROSTING"}, {"text": "1 1/2 teaspoon(s) pineapple juice"}, {"text": "2 cup(s) powered sugar or confectioners' sugar"}, {"text": "1/2 cup(s) butter, softened (1 full stick)"}, {"text": "1 teaspoon(s) vanilla extract"}, {"text": "16 ounce(s) cream cheese, softened"}, {"text": "CARROT CAKE"}, {"text": "2 cup(s) all-purpose flour"}, {"text": "2 cup(s) sugar"}, {"text": "1 teaspoon(s) baking soda"}, {"text": "1 teaspoon(s) salt"}, {"text": "1/2 teaspoon(s) baking powder"}, {"text": "2 teaspoon(s) cinnamon"}, {"text": "1/2 teaspoon(s) nutmeg"}, {"text": "1 pinch(es) allspice, ground"}, {"text": "4 - eggs"}, {"text": "1/2 cup(s) vegetable oil"}, {"text": "1 cup(s) applesauce, unsweetened"}, {"text": "3 cup(s) carrots, grated"}, {"text": "1 cup(s) walnuts, chopped"}, {"text": "8 1/2 ounce(s) pineapples, crushed"}, {"text": "1/4 cup(s) golden raisins"}, {"text": "1/4 cup(s) raisins"}, {"text": "1/4 cup(s) coconut, flaked"}, {"text": "- Crisco spray with flour"}] Instructions: Preheat oven to 350 degrees. Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice in a bowl. In a separate bowl mix oil, applesauce, pineapples, raisins, and coconut. Add eggs by hand to dry mix 1 by 1. Then using an electric mixer on low setting to add the wet mix to egg mix. Then by hand mix in the carrots and walnuts. Use some Crisco spray with flour and spray 2 9-inch pans. Pour batter into the pans. Cook for about 40 mins or until a toothpick comes out clean. For the icing, mix the butter and cream cheese with electric mixer. Add powdered sugar little by little. Once the sugar is in add the pineapple juice and then the vanilla extract. Once the cake has cooled, ice the cake.

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Recipe: Lasagna With Spinach and Pepperoni Description: Make and share this Lasagna With Spinach and Pepperoni recipe from Food.com. Ingredients: [{"text": "10 lasagna noodles"}, {"text": "1 1/2 lbs ground beef"}, {"text": "1 cup sliced pepperoni"}, {"text": "2 cups fresh spinach"}, {"text": "1 (20 ounce) jar marinara sauce"}, {"text": "water"}, {"text": "15 ounces ricotta cheese"}, {"text": "2 cups mozzarella cheese, grated"}, {"text": "1/2 cup parmesan cheese, grated"}, {"text": "2 cups colby-monterey jack cheese, grated"}, {"text": "1 egg"}, {"text": "1/3 cup milk"}, {"text": "oregano"}, {"text": "garlic powder"}, {"text": "onion powder"}, {"text": "chili powder"}, {"text": "salt"}, {"text": "pepper"}] Instructions: Cook lasagna noodles as directed on package. Drain and let cool. Meanwhile, cook ground beef seasoned with salt, pepper, onion powder, garlic powder, chili powder and oregano to taste. Add Pepperoni when hamburger is about 3/4 cooked through and cook together until hamburger is done. Rinse spinach and pat dry. Add spinach to pan and saute until the spinach wilts. Drain excess oil from pan. Add jar of marinara sauce plus 1/2 jar of water and let cook on medium low heat for about 15 minutes. Mix ricotta cheese, egg, milk, salt and pepper in small bowl. Mix mozzarella, parmesan and colby jack in small bowl. Put about 2 heaping spoonfuls of marinara mixture on bottom of pan. layer as follows: five lasagna noodles, 1/2 of ricotta cheese mixture, 1/2 of marinara mixture, 1/2 of grated cheese mixture then repeat. Cook at 350 degrees until heated through. About 30 minutes.

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Recipe: Tropical Baked Chicken Description: This is an exotic take on the traditional baked chicken. The fruit juices and delicious spices really make this version outstanding. Ingredients: [{"text": "3 lbs chicken pieces"}, {"text": "4 teaspoons Dijon mustard"}, {"text": "2 tablespoons honey"}, {"text": "1/2 cup chopped onion"}, {"text": "1/4 cup chopped green bell peppers or 1/4 cup red bell pepper"}, {"text": "2 tablespoons butter, cut into bits"}, {"text": "1 teaspoon dried basil, crumbled"}, {"text": "1 teaspoon paprika"}, {"text": "1 teaspoon ground cinnamon"}, {"text": "1 cup orange juice"}, {"text": "1/2 cup pineapple juice"}, {"text": "1/4 cup dark brown sugar, firmly packed"}] Instructions: Position rack in the center of the oven. Preheat oven to 350°F. Mix together Dijon mustard, basil and honey. Smear the chicken with this mixture. Arrange chicken, skin side down, in a shallow roasting pan or baking dish just large enough to hold it in a single layer. Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and freshly-ground pepper to taste and 1/2 tsp each of cinnamon and paprika. Pour orange and pineapple juice around the chicken. Bake, basting once, for 30 minutes. Turn the chicken skin side up, season with salt and pepper, 1/2 tsp each of cinnamon and paprika, and all of brown sugar. Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry. Pour the juice into a small saucepan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.

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Recipe: Pea Soup With Cilantro Description: Make and share this Pea Soup With Cilantro recipe from Food.com. Ingredients: [{"text": "2 tablespoons oil"}, {"text": "1 onion, finely chopped"}, {"text": "1 garlic clove, finely chopped"}, {"text": "1 teaspoon ground coriander"}, {"text": "1 vegetable stock cube"}, {"text": "2 1/2 cups boiling water"}, {"text": "12 ounces frozen peas"}, {"text": "1/2 cup cream"}, {"text": "2 tablespoons cilantro, finely chopped"}, {"text": "salt & freshly ground black pepper"}] Instructions: Heat the oil, cook onion and garlic until soft. Add the ground coriander and cook for 1 minute. Dissolve the stock cube in the boiling water and add to the pan with the peas, cook gently for 15 minutes. Liquidise until a smooth puree. Season. Stir in cream and fresh cilantro just before serving.

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Recipe: Slow French Potatoes Description: There is a new movement taking over the world. No...I am not going to talk about politics or religion here. I'm talking about the Slow Food Movement. The slow food movement is the antithesis of fast food. Here's what it's all about in one sentence: "Slow food aims to be everything fast food is not". That quote is from the Slow Food website. I saw this recipe for Slow French Potatoes on a food program.....and I am sad to say I have no idea who the host was! I caught it late at night, in the middle of the program. These potatoes would be delicious with roasted chicken or beef or lamb. They are rich and creamy and delicious. Enjoy! www.trebleclefchef.blogspot.com Ingredients: [{"text": "4 tablespoon(s) butter (1/2 stick)"}, {"text": "2 - onions, chopped"}, {"text": "1 pound(s) yukon gold, or small red or white potatoes"}, {"text": "2 teaspoon(s) fresh thyme, chopped"}, {"text": "- beef stock (can or carton)"}, {"text": "- salt and pepper to taste"}] Instructions: Preheat oven to 300 degrees. Saute 2 chopped onions in a half a stick of butter on medium low heat until soft and translucent, about 8 minutes. (Here's a picture of my inexpensive OXO mandoline I use in step 3 below). Thinly slice 1 lb of yukon gold, small white or red potatoes (any small waxy potato is fine). I used my mandolin for this and it made the job SO easy and fast. In a square baker dish, layer onions, potatoes, salt and freshly ground pepper and chopped fresh thyme. Layer 2 more times. Add beef stock until it just barely comes up the sides of the dish to the edge of the potatoes. Bake for 2 hours or until stock is gone. Eat!

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Recipe: Frozen Bread in Crock Pot Description: Thaw, raise and COOK your frozen bread in the crock pot! Great for those without bread makers. Found on a geo-cities site. Ingredients: [{"text": "1 loaf frozen bread dough"}, {"text": "oil"}, {"text": "nonstick cooking spray"}] Instructions: Generously rub oil on frozen bread loaf. Place in greased baking pan. Place pan in crock pot, cover and heat on low 2 to 3 hours, or until bread is thawed and starting to rise. Turn to high and bake 2 to 3 hours or until it is brown and sounds hollow when tapped. It should be a beautifully brown crusty round loaf. ENJOY!

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Recipe: Chipotle Lime Tuna Description: Grilled tuna gets spicy flavor from Grill Mates® Chipotle Pepper Marinade and a squeeze of lime juice. Ingredients: [{"text": "1 (1 ounce) package McCormick\u00ae Grill Mates\u00ae Chipotle Pepper Marinade"}, {"text": "1/4 cup vegetable oil or 1/4 cup olive oil"}, {"text": "1/4 cup water"}, {"text": "2 tablespoons lime juice"}, {"text": "1 teaspoon McCormick\u00ae Cilantro Leaves"}, {"text": "2 lbs tuna steaks"}] Instructions: Mix Marinade Mix, oil, water, lime juice and cilantro in small bowl. Place tuna in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. Discard any remaining marinade. Grill over medium heat 5 to 6 minutes per side or until desired doneness.

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Recipe: Baked Fennel With Vermouth Description: Make and share this Baked Fennel With Vermouth recipe from Food.com. Ingredients: [{"text": "3 heads fennel"}, {"text": "1 clove garlic, finely sliced"}, {"text": "4 tablespoons butter"}, {"text": "10 ounces vermouth (white wine also works)"}, {"text": "salt & freshly ground black pepper"}] Instructions: Preheat the oven to 425 degrees F. Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves. I normally slice each fennel from the top to the root, into about 4 pieces, but its not that important. You can slice them finer and more delicately if you like. Literally throw all the ingredients except the reserved leaves into a baking dish. Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft. Then place it snugly over and around the fennel, not the actual dish. This bakes and steams the fennel at the same time--basically making it really tasty! Cook in the preheated oven for 20 minutes, or until tender. Scatter with the fennel leaves before serving.

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Recipe: Maple-Mashed Sweet Potatoes Description: This recipe is from the www.sparkrecipes.com website: "It's the perfect time of year for this recipe! Sweet potatoes are one of the most delicious (and nutritious!) winter comfort foods, and the warm maple syrup flavor of this dish is the perfect complement to cold weather. Choose medium sweet potatoes with firm, unblemished skins — they'll have the best flavor!" Ingredients: [{"text": "1 lb sweet potato, peeled and cut into 2-inch chunks"}, {"text": "2 medium carrots, thinly sliced"}, {"text": "2 tablespoons maple syrup"}, {"text": "1 pinch ground nutmeg"}, {"text": "1 dash fresh ground black pepper"}] Instructions: Place the sweet potatoes and carrots in a medium saucepan. Add 1-inch water, cover, and bring to a boil over high heat. Reduce the heat to medium and simmer for 9 to 10 minutes, or until the vegetables are very tender. Drain in a colander and return to the saucepan. Mash until smooth. Stir in the maple syrup and nutmeg and pepper to taste.

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Recipe: Perfectly Steamed Brown Rice Description: Make and share this Perfectly Steamed Brown Rice recipe from Food.com. Ingredients: [{"text": "6 cups water"}, {"text": "1 cup brown rice"}, {"text": "2 teaspoons butter (or olive oil)"}, {"text": "1 teaspoon table salt"}] Instructions: Bring water to boil in a large pot. Stir in rice, oil or butter, and salt. Simmer briskly, uncovered, until rice is almost tender, about 30 minutes. Drain rice into a steamer basket that fits inside the pot. Fill pot with about 1 inch water and return to heat. Place basket of rice in pot; cover and steam until tender, 5 to 10 minutes. Scoop rice into a bowl and fluff gently with a fork. Note: For easy cleaning of steamer, I sprayed it with a cooking spray.

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Recipe: Sweet Potato Pancakes with Cranberry Glaze Description: These little sweet potato cakes, from The Upper Crust in New York City, have a wheaty flavor and a refreshing citrus-spiked cranberry topping. Serve the leftover relish with roast poultry or pork loin or lamb chops-- says Food & Wine magazine. Ingredients: [{"text": "POTATO CAKES:"}, {"text": "1 cup(s) whole wheat flour"}, {"text": "1 teaspoon(s) baking powder"}, {"text": "1 teaspoon(s) salt"}, {"text": "1 pinch(es) cayenne pepper"}, {"text": "1 medium sweet potato, peeled and coarsely grated"}, {"text": "1/2 cup(s) shredded sharp cheddar cheese"}, {"text": "1 teaspoon(s) finely minced fresh thyme"}, {"text": "1 large egg, lightly beaten"}, {"text": "1 1/2 cup(s) milk or evaporated milk (such as pet)"}, {"text": "- vegetable oil for frying"}, {"text": "CRANBERRY GLAZE:"}, {"text": "2 cup(s) whole cranberries"}, {"text": "1 cup(s) canned mandarin oranges with juice"}, {"text": "1/2 cup(s) granulated sugar"}, {"text": "1 medium orange (use all the juice and all the zest from)"}] Instructions: In a small bowl, sift the first 4 ingredients. Add the sweet potato, cheese and thyme, and toss. In a medium bowl, combine the egg and milk. Stir in the dry ingredients just until combined. Heat 1 Tablespoon of the oil in a large nonstick skillet. Working in batches, spoon rounded teaspoons of the batter into the skillet and flatten slightly to form 1 1/2 inch cakes. Cook over moderately high heat until the bottoms are lightly browned and tiny bubbles form on the tops, about 2 minutes. Flip the cakes and cook until lightly browned, about l minute longer.( I have made these in my waffle iron with great success). Transfer to paper towels to drain and repeat with remaining batter and more oil. Arrange the cakes on a platter, top each one with about 1/2 teaspoon of the relish and serve. Cranberry Glaze: Bring all ingredients to a boil(including the Mandarin juice and orange juice) in a medium saucepan. Simmer 10 minutes- until the berries pop and mixture has thickened.

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Recipe: Scallop Phyllo Pizza With Pinot Noir Sauce Description: Get Scallop Phyllo Pizza With Pinot Noir Sauce Recipe from Food Network Ingredients: [{"text": "15 phyllo sheets, room temperature"}, {"text": "16 ounces butter, melted"}, {"text": "Salt and white pepper"}, {"text": "24 (U-10) scallops"}, {"text": "Olive oil, to saute"}, {"text": "12 to 14 Peruvian purple potatoes, cut in 2-inch slices"}, {"text": "10 ounces leeks"}, {"text": "8 ounces tomato, seeded and small diced"}, {"text": "8 chervil sprigs"}, {"text": "Pinot Noir Sauce, recipe follows"}, {"text": "8 ounces butter, (2 sticks)"}, {"text": "3 ounces shallots, minced"}, {"text": "2 cups Pinot Noir"}, {"text": "1 bay leaf"}, {"text": "Whole peppercorns"}, {"text": "1 cup heavy cream"}, {"text": "Sea salt"}, {"text": "1 teaspoon freshly squeezed lemon juice"}] Instructions: Preheat the oven to 375 degrees F. Lay out a sheet of phyllo on a flat work surface and brush it with melted butter and sprinkle with salt and white pepper. Repeat until you have 15 layers of phyllo. Cut into 2 (6-inch) circles. Lay phyllo out on parchment paper or lightly oiled cookie pan. Bake until golden, about 10 minutes. Remove from oven. Clean scallops by pulling off attaching side muscle. Pat dry with a clean towel. Heat a large heavy-duty saute pan over high heat. Add olive oil and heat almost to the smoke point. Season scallops with salt and pepper. Sear on both sides until golden brown, about 30 seconds on each side. Remove from the pan, set aside and keep warm. Bring the potatoes to a boil in salted water. Boil until fork tender, about 20 minutes. Drain, cool, peel, and slice across so that they are approximately the same thickness as the scallops. Set aside. Cut leek in half lengthwise, clean, remove core, and cut into 1/4-inch dice. In a small saute pan, saute the leek and tomato in a little olive oil, just until the leeks begin to soften. Set aside. Preheat the oven to 375 degrees F. Alternate, the scallops and potatoes around the perimeter of phyllo disks. Place in the oven and cook just until the scallops are cooked, about 3 to 5 minutes. Remove from the oven and top with the sauteed leek and tomatoes. Drizzle with the Pinot Noir sauce on the outside. Garnish with chervil. Serve immediately. In a heavy bottom saucepot melt the butter and add shallots. Saute until the shallots are tender. Add the Pinot Noir, bay leaf, and whole peppercorns and reduce by 3/4. Add the heavy cream and reduce by half. Strain and finish with salt and the lemon juice. This sauce will not reconstitute after refrigeration.

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Recipe: Pumpkin Snickerdoodles Description: This quick and easy cookie is a cross between a pumpkin cookie and a snickerdoodle. The pumpkin keeps the cookie moist, so you won't have dried out, crumbly cookies. Ingredients: [{"text": "- 1 cup butter"}, {"text": "- 1 1/2 cups sugar"}, {"text": "- 1/2 cup canned pumpkin"}, {"text": "- 2 teaspoons vanilla"}, {"text": "- 1 teaspoon cream of tartar"}, {"text": "- 1/2 teaspoon baking soda"}, {"text": "- 1/2 teaspoon salt"}, {"text": "- 2 2/3 cups all purpose flour"}, {"text": "- 1/2 cup sugar"}, {"text": "- 1 tablespoon cinnamon"}, {"text": "- 1 egg"}] Instructions: Preheat oven to 350 degrees. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1 1/2 cups sugar and pumpkin. Beat until combined. Beat in vanilla, cream of tartar, baking soda and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir remaining flour in with a wooden spoon. Cover and chill 1 hour. In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoons into the sugar-cinnamon mixture rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until edges are golden. Remove and cool on wire racks.

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Recipe: Fluffy Oven Eggs and Ham Description: This versitile recipe comes from an insert The Bisquick "No Time To Cook"Summer Recipe Book in a June 1981 Bon Appetite magazine. You can replace the ham with cooked,crumbled bacon or browned sausage ( regular or spicy) and replace the Swiss cheese with cheddar. Serve with a fruit salad and juice of your choice for an easy brunch. Ingredients: [{"text": "1/2 lb smoked ham (fully cooked)"}, {"text": "1/2 cup chopped onion"}, {"text": "2 tablespoons butter or 2 tablespoons vegetable oil"}, {"text": "1/2 cup Bisquick baking mix or 1/2 cup similar baking mix"}, {"text": "3 eggs"}, {"text": "1 1/4 cups milk"}, {"text": "1/4 teaspoon salt"}, {"text": "1/8 teaspoon pepper"}, {"text": "1/2 cup shredded swiss cheese"}] Instructions: Heat oven to 375 degrees. Grease 1 1/2 quart round casserole. Cook onions in oil in medium skillet until tender, about 8 minutes. Spread ham and onions in bottom of casserole. Beat baking mix,eggs,milk,salt and pepper with whisk until almost smooth. Slowly pour egg mixture over ham and onions; sprinkle with cheese. Bake uncovered until knife inserted in center comes out clean, about 35 minutes. Remove from oven and serve.

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Recipe: Easy cheese potato Description: Very versatile recipe. And the slow cooker version is great for a busy day.Source: Unknown Ingredients: [{"text": "- two cups grated colby cheese"}, {"text": "- 1 cup grated monterey jack cheese"}, {"text": "- one package frozen hash browns, partially thawed, 2 pounds"}, {"text": "- one package sour cream, 16 ounces"}, {"text": "- 1/2 cup onion, chopped"}, {"text": "- 1/4 cup bell pepper, chopped"}, {"text": "- one small jar pimientos, drained"}, {"text": "- 1 tablespoon chicken bouillon"}] Instructions: spray slow cooker with nonstick cooking spray. In a medium bowl, mix together both cheeses. In another bowl, mix together hash Browns, sour cream, onion, Bell pepper, pimientos, bouillon, and half of cheese mixture. Pour into the slow cooker. Top with remaining cheese. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours.

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Recipe: Rustic Grilled Vegetable Tart Description: Inspired by the Ratatouille movie and the layered sliced vegetable dish, its a great way to make tasty vegetables and not have to heat up the oven. And cheese! Everything is better with cheese. Ingredients: [{"text": "1 defrosted deep dish pie crust"}, {"text": "1 zucchini"}, {"text": "1 yellow zucchini squash or marrow squash"}, {"text": "1 medium eggplant"}, {"text": "1 medium sized onion"}, {"text": "2 roma tomatoes"}, {"text": "1 Bunch fresh oregano"}, {"text": "1 Bunch fresh thyme"}, {"text": "2 tablespoons minced garlic"}, {"text": "Olive oil"}, {"text": "S&P to taste"}, {"text": "Asiago cheese, grated"}, {"text": "Blue cheese, crumbly"}] Instructions: None

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Recipe: Spiced Apple Muffins Description: Soooo delicious!! I love these muffins - They are easy to make, and are very good, everyone will love them - they taste like an apple pie!! Ingredients: [{"text": "2 cups flour"}, {"text": "3 1/2 teaspoons baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 cup sugar"}, {"text": "1 cup apple, peeled, chopped"}, {"text": "1 egg, slightly beten"}, {"text": "1 cup milk"}, {"text": "1/3 cup oil (melted butter or shortening can also be used)"}, {"text": "2 tablespoons brown sugar"}, {"text": "1/4 teaspoon cinnamon"}, {"text": "1/4 teaspoon nutmeg"}] Instructions: Sift flour, baking powder, salt and sugar. (For extra spice, add 1 teaspoons cinnamon and nutmeg to the flour). Stir in chopped apple. Combine egg, milk and oil. Add liquid to dry ingredients. Mix lightly but do not beat. Spoon into greased muffin tins, 3/4 fgull. Sprinkle on topping. Bake in 400F oven for 15 minutes.

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Recipe: Buuz Description: This is a mongolian recipe from mongolfood.com I was curious about the calorie count, as I love dumplings... Ingredients: [{"text": "250 g flour"}, {"text": "1 1/2 dl water"}, {"text": "300 g minced meat"}, {"text": "1 onion, minced"}, {"text": "2 garlic cloves, minced"}, {"text": "3 -5 tablespoons water"}, {"text": "salt"}, {"text": "pepper"}, {"text": "caraway seed"}] Instructions: Mix the flour and water to create a pliable dough. Let it rest for 15 minutes. While dough is resting, make the filling. Mix the minced meat, onion, garlic. Add enough water to make a smooth dough. Add spices to taste, as the dough has no salt. Cut the dough into 2 cm thick slices. Roll them into a log. Cut the rolls into 3 cm pieces, flatten the pieces with a finger. Roll the dough into circles about 7 cm in diameter, making the inside slightly thicker than the outside. Place one tsp of filling into the center, seal the dumpling. Place buuz in steamer, steam for about 15 minutes.

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Recipe: Warm Spiced Cider Punch Recipe Description: "This is a nice warm-up punch--I like to serve it when there is a nip in the air," writes Susan Smith of Forest, Virginia. The aroma of the apple cider, orange juice and spices is wonderful as the punch simmers in the slow cooker. Ingredients: [{"text": "4 cups apple cider or unsweetened apple juice"}, {"text": "2-1/4 cups water"}, {"text": "3/4 cup orange juice concentrate"}, {"text": "3/4 teaspoon ground nutmeg"}, {"text": "3/4 teaspoon ground ginger"}, {"text": "3 whole cloves"}, {"text": "2 cinnamon sticks"}, {"text": "Orange slices and additional cinnamon sticks, optional"}] Instructions: In a 3-qt. slow cooker, combine the apple cider, water, orange juice concentrate, nutmeg and ginger. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place bag in slow cooker. Cover and cook on low for 4-5 hours or until heated through. Remove and discard spice bag. Garnish with orange slices and additional cinnamon sticks if desired. Yield: 8 servings. Originally published as Warm Spiced Cider Punch in Light & Tasty December/January 2004, p17 Nutritional Facts One serving (3/4 cup) equals 108 calories, trace fat (trace saturated fat), 0 cholesterol, 13 mg sodium, 26 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 2 fruit. Print Add to Recipe Box

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Recipe: Cebiche Anconero Description: None Ingredients: [{"text": "8 ounces corvina fish, already cut into squares"}, {"text": "1 Peruvian aji limo pepper, chopped"}, {"text": "Drop minced garlic"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "6 limes, juiced"}, {"text": "Dash freshly diced cilantro"}, {"text": "Hint rocoto pepper"}, {"text": "1/2 red onion, sliced"}, {"text": "Steamed and peeled sweet potatoes"}, {"text": "Roasted corn"}, {"text": "Peruvian white corn"}] Instructions: Mix the corvina, aji limo garlic, salt and pepper well. Then add the lime juice, cilantro and rocoto pepper. Put this combination on a plate and garnish with the slices of red onions. Accompany with the sweet potatoes, roasted corn and Peruvian white corn, if desired. Serve immediately!

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Recipe: Easy Chicken Salad Pie Description: I found this recipe in a local supermarkets cooking magazine. It's very easy to make and everyone loves it. Sometimes I put in water chestnuts instead of carrots. You could also add other veggies or spice it up a little. This is the basic recipe but be inventive and have fun. Ingredients: [{"text": "3 cups diced cooked chicken"}, {"text": "2 cups sliced celery"}, {"text": "1 cup sliced carrot"}, {"text": "1/2 cup slivered toasted almond"}, {"text": "1/4 cup diced onion"}, {"text": "1 can cream of chicken soup"}, {"text": "1/2 cup sour cream"}, {"text": "1/2 cup mayonnaise"}, {"text": "1 teaspoon celery salt"}, {"text": "2 tablespoons lemon juice"}, {"text": "2 unbaked 9-inch pie crust"}, {"text": "1 1/2 cups shredded cheddar cheese (divided)"}] Instructions: Combine all ingredients except pie crust and 1 cup of cheese. Spoon into pie crusts. Bake at 350 degrees F for 30 minutes or until crust is browned. Sprinkle remaining cheese ove the top and bake for an additional 10 minutes Cool 10 to 15 minutes before cutting into wedges.

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Recipe: The Best Chicken-Fried Steak Description: A staple throughout Texas, chicken-fried steak consists of a thinly pounded beef cutlet that is battered and fried until crisp, then served with creamy country gravy. Adding cornstarch to the seasoned flour and dredging the meat twice gives our version an extra-crunchy and flavorful crust. Ingredients: [{"text": "Four 3- to 4-ounce cube steaks (see Cook's Note)"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "3 tablespoons unsalted butter"}, {"text": "1 1/2 cups plus 3 tablespoons all-purpose flour"}, {"text": "2 1/4 cups whole milk"}, {"text": "1 1/2 cups cornstarch"}, {"text": "1 tablespoon Hungarian paprika"}, {"text": "1 teaspoon garlic powder"}, {"text": "1 cup buttermilk"}, {"text": "1 large egg, beaten"}, {"text": "1 tablespoon hot sauce, such as Frank's RedHot"}, {"text": "4 1/2 cups vegetable oil"}] Instructions: Liberally sprinkle the steaks with salt and pepper (see Cook's Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy. Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm; it will seem loose but will thicken as it sits. Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks. Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes. Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain. Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak.

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Recipe: Fresh Blueberry Shortcakes Description: What better way to end a summer meal than with fresh blueberries and real whipped cream sandwiched between classic shortcake? It's one dessert that's sure to delight. Ingredients: [{"text": "3/4 cup sugar"}, {"text": "2 tablespoons lemon juice"}, {"text": "4 cups fresh blueberries"}, {"text": "SHORTCAKE:"}, {"text": "2 cups all-purpose flour"}, {"text": "3 to 4 tablespoons sugar, divided"}, {"text": "2-1/2 teaspoons baking powder"}, {"text": "1/4 teaspoon salt"}, {"text": "6 tablespoons cold butter"}, {"text": "2/3 cup half-and-half cream or milk"}, {"text": "Butter, softened"}, {"text": "1 cup heavy whipping cream"}, {"text": "Confectioners' sugar, optional"}] Instructions: Preheat oven to 450°. In a heavy saucepan, combine sugar, lemon juice and 2 cups blueberries. Bring to a boil; cook and stir until thickened, about 10 minutes. Remove from the heat and cool for 15 minutes. Stir in remaining blueberries; let cool to room temperature. Meanwhile, in a mixing bowl combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in cream just until moistened. Turn dough onto a lightly floured surface. Roll out to a 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until golden brown, 10-12 minutes. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool. Just before serving, place heavy cream in a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add remaining 1-2 tablespoons sugar; beat until soft peaks form. Spoon cream over the bottom of each biscuit. Top with berry mixture and biscuit top. If desired, sprinkle with confectioners' sugar. Serve immediately.

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Recipe: Crispy Cheesy Nacho Tots Description: None Ingredients: [{"text": "1 pound frozen Tater Tots\u00ae"}, {"text": "1/4 cup half-and-half"}, {"text": "1 1/4 cups shredded Mexican cheese blend"}, {"text": "1 1/2 teaspoons cornstarch"}, {"text": "3 tablespoons pico de gallo or chopped tomato"}, {"text": "2 tablespoons fresh cilantro leaves"}, {"text": "Sour cream, for topping"}] Instructions: Bake the Tater Tots® until very crispy, following the package directions. Meanwhile, combine the half-and-half, 1 cup of the cheese, and the cornstarch in a small saucepan. Whisking constantly, cook over medium heat until melted and smooth, 3 to 4 minutes. Stir in the pico de gallo. When the Tater Tots are done, transfer them an 8-inch cast-iron skillet. Preheat the broiler to high. Spoon the cheese sauce over the tots and sprinkle with the remaining 1/4 cup cheese. Broil until the cheese is bubbling and melted, about 1 minute. Top with the cilantro and a dollop of sour cream.

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Recipe: Chicken Fried Rice Description: We love fried rice with any meat like chicken, shrimp, and beef. It is so easy to fix it. They are so delicious and tasty. Ingredients: [{"text": "3 - eggs"}, {"text": "3 cup(s) cooked rice"}, {"text": "2 tablespoon(s) soy sauce (more for your taste)"}, {"text": "2 - chicken breasts, boneless and skinless, uncooked"}, {"text": "1/2 cup(s) diced carrots"}, {"text": "1/2 cup(s) green peas"}, {"text": "4 to 6 tablespoon(s) cooking oil"}, {"text": "- dash of salt"}] Instructions: Cook rice. Cut chicken into bite size pieces. Put 2 tablespoons oil in large frying pan (or wok). When the oil is hot, add the carrots and chicken, then 1 tablespoon soy sauce, stir fry until done. Remove chicken, add 1 tablespoon oil, beat eggs with a dash of salt. Add eggs to pan and fry like an omelet. Remove eggs and shred. Add 2 tablespoons oil to pan, add cooked rice and soy sauce to taste. Stir fry until it begins to brown. Add chicken, carrots, peas and eggs. Warm until peas are soft. Enjoy. Variation: You can use shrimp or beef to make Shrimp Fried Rice or Beef Fried Rice.

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Recipe: Chile Colorado Tamales Description: Get Chile Colorado Tamales Recipe from Food Network Ingredients: [{"text": "4 cups beef broth, plus more if needed"}, {"text": "4 ancho chiles, seeded and stemmed"}, {"text": "5 guajillo chiles, seeded and stemmed"}, {"text": "1 medium yellow onion, quartered"}, {"text": "4 cloves garlic, peeled and smashed"}, {"text": "2 tablespoons dried Mexican oregano"}, {"text": "1 1/2 teaspoons ground cumin"}, {"text": "1 teaspoon smoked paprika"}, {"text": "2 avocado leaves"}, {"text": "Kosher salt"}, {"text": "3 pounds beef chuck, cut in 1-inch chunks"}, {"text": "2 tablespoons cornstarch"}, {"text": "3 tablespoons grapeseed oil"}, {"text": "1 dried bay leaf"}, {"text": "4 pounds fresh banana leaves"}, {"text": "6 cups masa harina"}, {"text": "1 tablespoon ground cumin"}, {"text": "2 teaspoons kosher salt"}, {"text": "1 teaspoon baking powder"}, {"text": "1 teaspoon garlic powder"}, {"text": "1 cup lard or tallow"}, {"text": "6 cups beef or vegetable broth"}] Instructions: For the chile Colorado: Pour the beef broth into a medium pot and bring to a boil over medium-high heat. Once boiling, turn off the heat and add the ancho and guajillo chiles, onions and garlic. Cover with a lid and steep for 20 minutes. Transfer the broth, chiles, onions and garlic to a blender with the oregano, cumin, paprika and avocado leaves. Blend until smooth, then pour through a fine-mesh strainer into a medium bowl and adjust the salt if needed. In a separate medium bowl, toss the cubed beef with the cornstarch and a few pinches of salt. Heat a heavy-bottomed pot or Dutch oven over medium heat. Add the grapeseed oil, then carefully add the adobo sauce and cook for 2 to 3 minutes. Add the beef and bay leaf and adjust the seasoning if needed. Bring to a slow simmer, then reduce the heat to low. Cover and simmer until the meat is fork-tender, about 1 hour. The sauce will thicken as it cooks; if you want it looser, you can add more broth or a bit of water. Remove the meat to a cutting board and shred. Reserve for the tamales. Measure out 1 cup of the braising liquid and set aside for the tamales. For the tamales: Trim the banana leaves into 10-inch squares, then toast over an open flame to make pliable. Meanwhile, in the bowl of a large stand mixer, add the masa, cumin, salt, baking powder and garlic powder and mix until combined. Add the lard, then beat on low speed until combined. Slowly add the broth and beat until combined. Once all of the broth has been added, increase the speed to medium and beat, stopping occasionally to scrape the sides of the bowl if needed, until fluffy, about 8 minutes. Add the reserved 1 cup braising liquid to the batter and beat again until well incorporated, about 2 more minutes. (You can refrigerate your dough at this point if you are not ready to assemble the tamales.) To assemble the tamales, place a banana leaf on the countertop. Spread about 1/4 cup of the dough onto the top half of the leaf about 2 inches from the top, making a square about 4 inches wide and a little less than 1/2 inch thick. (You can wet your fingers so the dough won't stick and easily shape the dough with your hands.) Place about 2 tablespoons of the shredded beef down the center of the dough. Fold the left and right side of the leaf closed, overlapping each other. Fold the top leaf down then the bottom leaf up, making a package. Tie securely with twine and repeat with the remaining leaves, dough and filling. Line bamboo or metal steamer baskets with parchment and arrange a few tamales in each. Bring water to a simmer in a large pot (large enough to hold the steamer baskets). Place the steamer baskets over the water, cover with the lid and steam the tamales until the dough is cooked through, 1 to 1 1/2 hours. Allow the tamales to cool for about 10 minutes before eating. (They will be a little soft when they come out of the steamer, but firm up significantly as they cool.)

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Recipe: Simply Sweet Lemon Meringue Pie Description: I have always had trouble with my lemon pie filling separating and becoming runny, causing the crust to get soggy. This pie is thickened with a combination of cornstarch and flour and it holds together beautifully. Not only that, but it tastes great! Ingredients: [{"text": "1 cup sugar"}, {"text": "2 tablespoons flour"}, {"text": "3 tablespoons cornstarch"}, {"text": "1/4 teaspoon salt"}, {"text": "1 1/2 cups water"}, {"text": "2 large lemons, juice of"}, {"text": "2 tablespoons butter"}, {"text": "4 egg yolks, beaten"}, {"text": "4 egg whites"}, {"text": "6 tablespoons sugar"}, {"text": "1 9-inch baked pie crust"}] Instructions: In a medium saucepan, whisk together 1 c sugar, flour, cornstarch and salt. Stir in water and lemon juice. Cook over medium high heat, stirring constantly until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook, stirring constantly until thick. Remove from heat. Let cool slightly then pour into baked pie crust. Preheat oven to 350 degrees. For meringue, whip 4 egg whites until foamy. Add 6 T sugar gradually and continue to beat until stiff peaks form. Spread meringue over pie, sealing edges at the crust. Bake at 350 degrees for 10 minutes or until meringue is golden brown.

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Recipe: Recipe: Birthday Cake Popcorn Description: None Ingredients: [{"text": "5 cups popped corn"}, {"text": "1 (1 1/2 ounce) white chocolate candy bar, broken into small pieces, or 1/2 cup white-colored candy melts"}, {"text": "1 tablespoon butter, melted"}, {"text": "Salt, to taste"}, {"text": "1/4 cup rainbow-colored coarse sparkling sugar"}, {"text": "2 tablespoons pearl decoratifs"}] Instructions: Place popcorn on two large cookie sheets lined with parchment or a baking mat. Heat the white chocolate melts in the microwave for one minute or until melted, stirring halfway though. Stir in the melted butter. Drizzle over the popcorn and mix with a spatula to coat; be careful, it will be very hot. Toss in the salt and sprinkles. Let cool completely, then break apart any large pieces that are stuck together.

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Recipe: Stained Glass Cookies Description: These easy stained glass cookies use hard candy to create beautiful holiday cookies, without too much effort. Use them as homemade ornaments too! Ingredients: [{"text": "3 c. all-purpose flour"}, {"text": "1 tsp. baking powder"}, {"text": "1/2 tsp. kosher salt"}, {"text": "1 c. (2 sticks) butter, softened"}, {"text": "1 c. granulated sugar"}, {"text": "1 large egg"}, {"text": "1 tbsp. milk"}, {"text": "1/2 tsp. almond extract"}, {"text": "Hard candies, such as Jolly Ranchers"}] Instructions: In a large bowl, whisk together flour, baking powder, and salt.  In another large bowl using a hand mixer, beat butter and sugar until creamy. Add egg, milk, and almond extract and beat to combine. Add dry ingredients and beat until fully incorporated.  Divide dough in half and shape each into a disk and wrap in plastic wrap. Refrigerate until firm, at least 2 hours and up to 3 days.  Sort jolly ranchers by color and use a rolling pin or meat tenderizer to crush into small pieces, keeping the colors separated.  Line two large baking sheets with parchment. Working one disk at a time, roll dough out on a lightly floured surface to 1/4" thick. Cut shapes out with large cookie cutters, then cut the centers out with a small cookie cutter of the same shape. Place on prepared baking sheets.  Fill the centers about ¾ full with crushed jolly ranchers. Refrigerate until chilled, at least 30 minutes.  Preheat oven to 350°F. Bake cookies until edges are lightly golden, 8 to 10 minutes. Let cool completely before removing from baking sheets.

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Recipe: Pistachio-Crusted Cod with Citrus Salsa Description: None Ingredients: [{"text": "1 pink grapefruit"}, {"text": "1 tangerine"}, {"text": "1 blood orange or regular orange"}, {"text": "Olive oil, for drizzling"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "1/2 cup roasted and salted pistachios without shells, such as Wonderful\u00ae Pistachios No Shells"}, {"text": "1/2 teaspoon garlic salt"}, {"text": "Four 4- to 6-ounce skinless cod fillets (you can also use halibut, sole or any white fish)"}, {"text": "2 tablespoons Dijon mustard"}] Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve. In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish. Season both sides of the fish fillets with salt and pepper. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side of the fillets into the pistachio mixture. Transfer them pistachio crusted-side up onto the prepared baking sheet. Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. Transfer to a serving plate and top with the citrus salsa. Drizzle with olive oil and season with more salt and pepper before serving.

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Recipe: Gluten Free Peanut Butter Cookies Description: Make and share this Gluten Free Peanut Butter Cookies recipe from Food.com. Ingredients: [{"text": "1 cup white sugar"}, {"text": "1 cup brown sugar"}, {"text": "1 cup butter"}, {"text": "1/2 teaspoon vanilla extract"}, {"text": "2 eggs"}, {"text": "1 cup gluten-free peanut butter"}, {"text": "2 3/4 cups brown rice flour or 2 3/4 cups rice flour"}, {"text": "1/4 cup chickpea flour"}, {"text": "2 tablespoons potato starch"}, {"text": "2 teaspoons baking soda"}, {"text": "1/4 teaspoon salt"}, {"text": "1/2 teaspoon guar gum or 1/2 teaspoon xanthan gum"}] Instructions: Cream together the first 6 ingredients. Stir in remain ingredients. Mixing well. If a bit dry mix in 1 tablespoon water. Form into 1 inch balls or shape with rounded tablespoon and place on greased or lined cookie sheets. Bake at 350 until golden.

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Recipe: Red Beans and Rice Description: My version of Red Beans and Rice is all cooked up in one big pot. This mouthwatering combination of onions, peppers, celery, Andouille Sausage, red beans, rice and a perfect blend of spices is a super hearty flavor packed meal. Ingredients: [{"text": "2 tablespoon(s) vegetable oil"}, {"text": "1 - medium onion chopped"}, {"text": "1 - green pepper seeded and chopped"}, {"text": "3 stalk(s) stalks celery chopped"}, {"text": "12 ounce(s) andouille sausage chopped"}, {"text": "3 clove(s) garlic minced"}, {"text": "1/2 teaspoon(s) dried oregano"}, {"text": "1 1/2 teaspoon(s) cajun seasoning"}, {"text": "2 can(s) (15.5 oz) red beans drained"}, {"text": "2 cup(s) low sodium chicken broth"}, {"text": "1 can(s) (14.5 oz) diced tomatoes (optional"}, {"text": "1 cup(s) long grain white rice (uncooked)"}] Instructions: Heat oil over medium heat in dutch oven or heavy stock pot. Add onion, pepper, celery and sausage. Cook for 5 minutes or until the onion softens and sausage lightly browns. Reduce heat to medium low. Add garlic, oregano and Cajun seasoning; cook for 1 minute. Add red beans, chicken broth, tomatoes (if desired) and rice. Make sure that the rice is down in the broth. Stir to combine and bring to low boil. Reduce heat, cover and cook for 15-20 minutes or until rice is tender.

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Recipe: Cake Petit Fours Description: None Ingredients: [{"text": "1 store-bought pound cake"}, {"text": "1 small jar seedless strawberry jam"}, {"text": "1 pint strawberries, sliced"}, {"text": "1 (1-pound) container vanilla frosting"}, {"text": "Red, green, and brown food coloring"}, {"text": "1 cup confectioners' sugar"}, {"text": "1/4 cup milk"}, {"text": "Ice cream (any flavor you desire), frozen hard"}] Instructions: Slice cake into 1/4-inch thick slices. Spread jam on the cake slices and then top with sliced strawberries. Cut cake slices into 1-inch circles and stars and set aside. Separate the frosting into 3 bowls and add food coloring to reach desired colors (1 to 2 drops of red to make pink, 1 to 2 drops of green to make seafoam and 1 to 2 drops of brown to make cream). Make a glaze by combining the sugar and milk in a medium bowl. Separate the glaze into 3 bowls and tint each to match the frosting colors. Place cake cut-outs on a wire rack. Fill 3 resealable plastic bags fitted with a star tip with each color of frosting and then pipe desired frosting over. Using a melon baler, add a scoop of ice cream and then sandwich the cut-outs. Drizzle glaze over cut-outs. Let glaze set. Pipe a star on the top of each petit four with the corresponding color of icing. Garnish with a small strawberry slice.

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Recipe: Yummy Butterscotch Rum Cake Description: What an easy way to make a tasty splash! This oh-so-moist cake would be a great addition to any special luncheon, holiday spread or bake sale. Ingredients: [{"text": "CAKE"}, {"text": "1 package(s) yellow cake mix (duncan hines)"}, {"text": "1 package(s) pudding, butterscotch"}, {"text": "3 large eggs"}, {"text": "1/3 cup(s) cooking oil"}, {"text": "1/2 cup(s) cold water"}, {"text": "1/2 cup(s) rum (spiced rum)"}, {"text": "RUM GLAZE"}, {"text": "1 stick(s) butter"}, {"text": "1/4 cup(s) water"}, {"text": "1 cup(s) sugar"}, {"text": "1/2 cup(s) rum (spiced rum)"}, {"text": "1 1/4 cup(s) walnut pieces (chopped)"}] Instructions: Pre-Heat oven 325* Lightly grease and flour Bundt Pan In mixing bowl mix Cake Mix, Butterscotch Pudding Mix, Eggs, Cooking oil, Cold Water, 1/2 Cup Rum, blend till light and fluffy Sprinkle chopped Walnuts in to bottom of pan, now pour batter around equally into pan. Bake for 1 hour Let cool approx 5 minutes then turn on to platter and tap bottom of pan all around to release... Prepare Glaze: In sauce pan, melt Butter, add water, add sugar. Bring to boil and boil 5 minutes stirring constantly. Remove from heat and add Rum. Note: I cooked the glaze a little longer and it added a beautiful sheen to the cake... Poke holes into top of cake, I use toothpicks, then spoon glaze over cake. It will not be real thick, will be slightly runny. Cover and put in cool place. Let set then go back in a few hours and spoon more glaze onto it. The more it is soaked with the glaze the better it is......

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Recipe: Jacob's Middle Eastern Lentil Soup Description: This recipe came out of our home school Bible Workbook called Genesis to Joshua. My children had to make it one day for Bible Class. For those who need a refresher...Esau came in from the wilderness after hunting and sold his birthright to Jacob for some of his soup. I have to tell you, I have never been a big lentil soup fan, but the lemon juice in this soup really brightens the flavor and I found it to be very pleasing...even my picky eaters enjoyed it! Ingredients: [{"text": "1 cup dried lentils"}, {"text": "4 cups water"}, {"text": "2 tablespoons olive oil"}, {"text": "1 onion, chopped"}, {"text": "1 red bell pepper, chopped"}, {"text": "1/2 teaspoon ground cumin"}, {"text": "1/4 teaspoon ground red pepper"}, {"text": "1/2 teaspoon salt"}, {"text": "1 tablespoon lemon juice"}] Instructions: Rinse lentils, discarding and stones, or blemished lentils; drain. Heat oil in a large saucepan over medium-high heat until hot. Add onion and bell pepper, cook and stir 5 minutes or until tender. Add cumin and ground red pepper and stir 1 minute. Pour in the 4 cups of water and the lentils. Bring to a boil and Reduce heat to low. Cover and simmer 20 minutes. Stir in salt and simmer 10 minutes more or until lentils are tender. Stir in lemon juice and serve.

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Recipe: Cookie Cake Description: If you’re not a chocolate layer cake lover but enjoy a pile of warm gooey cookies then this is it. Ingredients: [{"text": "1/2 c. (1 stick) butter, softened"}, {"text": "3/4 c. packed brown sugar"}, {"text": "1/4 c. granulated sugar"}, {"text": "1 large egg"}, {"text": "2 tsp. pure vanilla extract"}, {"text": "1 1/2 c. all-purpose flour"}, {"text": "1 tsp. baking soda"}, {"text": "1/2 tsp. kosher salt"}, {"text": "1 c. semi- sweet chocolate chips (plus more for sprinkling)"}, {"text": "1/4 c. rainbow sprinkles (plus more for sprinkling)"}, {"text": "1 c. vanilla frosting"}] Instructions: Preheat oven to 350° and line a 9" round cake pan with parchment paper. Grease with cooking spray. In a large bowl using a hand mixer, beat butter and sugars until light and fluffy. Add the egg, one at a time, beating well between each addition. Stir in vanilla. Add flour, baking soda, and salt and mix on low until just combined. Fold in chocolate chips and rainbow sprinkles. Press cookie dough into an even layer in the prepared pan. Top with more chocolate chips and sprinkles, if desired. Bake until the cookie is golden, about 25 to 30 minutes. Let cool in pan for 15 minutes then transfer cake to a cooling rack to cool completely. Transfer frosting to a piping bag fit with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Slice into wedges.

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Recipe: Auntie Maureen's Finn Coffee Bread Description: A recipe from my husband's aunt and it's one of the best coffee breads I ever had. A fail-proof recipe for the beginner, it makes several coffee braids but also freezes nicely for later use when company shows up for coffee. Make sure your cardamon is fresh for best flavour. I usually use a large stand mixer and a dough hook for most of the kneading but there is something soothing about hand kneading dough too. Ingredients: [{"text": "4 tablespoons yeast"}, {"text": "1/2 cup water, lukewarm"}, {"text": "1 teaspoon sugar"}, {"text": "1/2 cup butter, melted"}, {"text": "1 cup sugar"}, {"text": "3 eggs"}, {"text": "1 tablespoon cardamom seed, crushed"}, {"text": "1 3/4 cups milk, evaporated"}, {"text": "2 1/2 cups water, warm"}, {"text": "9 cups flour, divided"}] Instructions: Set the yeast in 1/2 cup lukewarm water with 1 teaspoons sugar in a small bowl, cover with saran wrap to rise, about 15 minutes. In a large bowl, put butter, 1 sugar, eggs, and cardamon, mix together. Add yeast mixture, evaporated milk (this is not the sweetened condensed milk but rather evaporated milk, like Carnation), add the 2 1/2 cups of warm water (use the empty can from the evaporated milk to measure. Stir well, and then stir in 3 cups of the flour, stirring until a batter if formed. Cover with wax paper and a towel. Put in a warm place and let rise until bubbly, about 1 - 1 1.2 hours. Stir in more flour, a bit at a time, and keep adding until a soft dough is formed. Usually will take about 6 cups more. Cover again and put in warm place for second rising. When doubled put on floured board and knead 5 to 10 minutes. Divide and braid into 3 or 4 coffee braids, depending on the size you would like. Raise until double. Then brush lightly with beaten egg and sprinkle with sugar. Bake at 375°F for 20 - 25 minutes.

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Recipe: Tangerine Angel Food Cake with Tangerine Glaze Description: None Ingredients: [{"text": "1 1/2 cups egg whites, at room temperature"}, {"text": "1 1/4 teaspoons cream of tartar"}, {"text": "1/2 teaspoon coarse salt"}, {"text": "1 1/2 cups sugar"}, {"text": "1 1/8 cups sifted cake flour"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1 tangerine, grated zest"}, {"text": "Tangerine glaze, recipe follows"}, {"text": "1/4 cup freshly squeezed tangerine juice"}, {"text": "1 tablespoon egg whites"}, {"text": "8 ounces confectioners' sugar"}] Instructions: Preheat oven to 375 degrees. In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper). Fold into egg whites 1/3 at a time. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown. Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth. Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. Slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. (The browned crust of the cake will stick to the pan.) When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake. Let set in a cool place.

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Recipe: Saucy Chicken With Mushrooms Description: Make and share this Saucy Chicken With Mushrooms recipe from Food.com. Ingredients: [{"text": "8 ounces fresh button mushrooms, quartered"}, {"text": "6 ounces fresh shiitake mushrooms"}, {"text": "4 boneless skinless chicken breasts"}, {"text": "1/4 cup butter"}, {"text": "5/8 ounce dried Italian salad dressing mix"}, {"text": "10 3/4 ounces mushroom soup"}, {"text": "1/2 cup dry white wine"}, {"text": "4 ounces cream cheese spread"}] Instructions: In a slow cooker, combine button and shiitake mushrooms. Top with chicken. In a medium sauce pan melt butter over medium heat; stir in dry dressing mix. Stir in soup, wine, and cream cheese. Stir in cream cheese until it melts; pour over chicken. Two. Cover and cook on low setting for four hours. Serve chicken and sauce over hot cooked rice. If desired, sprinkle each serving with chives.

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Recipe: Kashmiri Rogan Josh Description: The famous mutton dish with rich red sauce made easy. Ingredients: [{"text": "- 1 kg mutton (goat), cut into 2-3 inch pieces, fatty preferred"}, {"text": "- 3 onions, sliced finely"}, {"text": "- 2 cassia leaves/tej patta"}, {"text": "- 1/4 cup mustard oil or ghee"}, {"text": "- 1 cup water or stock (shorba)"}, {"text": "BLEND UNTIL SMOOTH FOR MARINADE-"}, {"text": "- 1 cup full fat yogurt"}, {"text": "- 1 tbs garlic paste"}, {"text": "- 1 tbs ginger paste"}, {"text": "- 1 tbs kashmiri mirch (or 1&1/2 tsp cayenne pepper + 1&1/2 tsp sweet paprika)"}, {"text": "- 1 tbs ground dry ginger"}, {"text": "- 1 tbs ground fennel seeds"}, {"text": "- 1/2 tsp turmeric"}, {"text": "- 1/2 tsp hing/asafoetida (optional)"}, {"text": "- 1/2 tsp ground mace"}, {"text": "- 1 tsp ground cinnamon"}, {"text": "- 2 tsp ground cumin"}, {"text": "- 7 green cardamoms"}, {"text": "- 7 cloves"}, {"text": "- 4 brown cardamoms"}, {"text": "- 15 black peppercorns"}, {"text": "- 2 tsp salt"}, {"text": "- 1 tbs canned tomato paste (optional)"}] Instructions: Blend all spices, salt, tomato paste, ginger, & garlic listed with yogurt until smooth in mixie, blender, or food processor. Pour mixture over mutton pieces & allow to marinate for at least 2 hours or up to overnight in the refrigerator in an airtight container. When ready to cook, heat mustard oil and/or ghee in pressure cooker about 5 to 7 minutes until fragrant. Fry onions for around 8-10 minutes until medium brown. Add cassia leaves, mutton, & marinade to fried onions in pressure cooker. Stir well. Allow to simmer over medium heat for 10 minutes. Add 1 cup water or stock/shorba and stir. Secure lid on pressure cooker & cook for 5-6 steams or until mutton is to desired tenderness & oil separates from sauce. Salt to taste and serve. Helpful hints: Don't have a pressure cooker? Then follow the above steps using a deep, heavy bottomed skillet or kadhai & simply simmer at the end until mutton is to desired tenderness & oil separates from sauce. Is mixture dries out or begins to scorch before meat is to desired tenderness just keep adding 1/2 cup water or stock as needed to prevent burning. In Kashmir mustard oil and/or ghee are typically used in Rogan Josh along with the fatty cuts of mutton/goat, if you don't like the pungent flavor of mustard oil or don't wish to use ghee just use sunflower or canola oil. This recipe works well using lamb or beef stew meat also. If you live in western countries I would choose the full fat 'Greek style' yogurt to cook this with as it is the most like the yogurt/curd that is used in Kashmir.

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Recipe: Shrimp and Melon Salad Description: None Ingredients: [{"text": "Salt"}, {"text": "1 pound shrimp, cooked-peeled and deveined"}, {"text": "1 lemon, juiced"}, {"text": "3 pounds seedless watermelon, rind removed, cut into chunks"}, {"text": "1 honeydew, rind removed, cut into chunks"}, {"text": "1/2 red onion, sliced thin"}, {"text": "1 jalapeno, chopped"}, {"text": "2 tablespoons fresh lime juice"}, {"text": "1 teaspoon honey"}, {"text": "4 tablespoons olive oil"}, {"text": "Salt and freshly ground black pepper"}] Instructions: Boil water in a medium saucepan. Add a dash of salt and lemon juice. When water boils, add shrimp, until they turn an opaque pink color. Remove shrimp from pan and shock in cold water to stop the cooking. In a large bowl, combine watermelon, honeydew, onion and jalapeno. In a separate bowl mix together: lime juice, honey, olive oil and dash of salt and pepper Drizzle over melon salad and toss to combine.

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Recipe: Bobalky (christmas Eve Bread) Description: This is a traditional Christmas Eve bread in Sub-Carpathian region. This is not eaten alone, but served with the traditional mushroom soup poured over it (see my mushroom soup recipe). Ingredients: [{"text": "1/2 package yeast"}, {"text": "1/2 cup scalded milk"}, {"text": "3 cups flour"}, {"text": "3 ounces evaporated milk"}, {"text": "1/2 cup warm water"}, {"text": "1 teaspoon sugar"}, {"text": "1/2 tablespoon butter, melted"}, {"text": "1 egg yolk, beaten"}, {"text": "1/3 teaspoon salt"}, {"text": "1 (14 ounce) can sauerkraut, well drained (save liquid if making the mushroom soup)"}] Instructions: Dissolve yeast with sugar in lukewarm milk, set aside to rise (15 min). Sift flour in a deep bowl. Add evaporated milk, water, and melted butter. Add beaten egg yolks, salt, and yeast mixture. Knead well, cover and let rise 2 hours. Pinch off enough to make a 1/2-inch ball, roll into ball shape and place on a non-stick cookie sheet. Let rise for 10 minutes. Bake at 375F for 15 minutes, until lightly brown. Put into large bowl mix with sauerkraut. Serve with my Mushroom Soup recipe.

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Recipe: Grandma's Honey Cookies Description: These cookies are not real sweet.They are delicate and great with coffee or tea. Great for kids to dunk in hot chocolate or milk. Ingredients: [{"text": "1 cup(s) butter,softened"}, {"text": "1/4 cup(s) honey"}, {"text": "2 teaspoon(s) vanilla"}, {"text": "2 cup(s) all purpose flour"}, {"text": "2 cup(s) walnuts,chopped"}, {"text": "1/2 teaspoon(s) salt"}] Instructions: In your large mixer bowl ,combine butter,honey and vanilla and beat until well blended. Turn mixer to low and gradually add the flour and salt; mix in the nuts and mix until dough forms. Remove bowl with dough and cover with plastic wrap; chill in refrigerator for 10 minutes. Heat oven to 325^. With a cookie scoop or lightly floured hands, shape dough into small balls. Place them on an ungreased cookie sheet 2 inches apart. Press the balls down gently with the tines of a fork(like for peanut butter cookies).;hold side of ball while doing this. Bake for 18 ,until golden. Remove to wire rack to cool. Repeat with remaining dough. When cool dust with powdered sugar or frosting drizzle ,if desired.

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Recipe: Spicy Bison Stew Description: Make and share this Spicy Bison Stew recipe from Food.com. Ingredients: [{"text": "2 quarts beef broth"}, {"text": "1 quart tomato juice"}, {"text": "2 cups fried onions"}, {"text": "6 lbs bison meat, cut into cubes"}, {"text": "2 cups corn oil"}, {"text": "2 teaspoons caynene pepper"}] Instructions: heat corn oil in skillet stir fry bison meat till browned. in deep pot place beef broth tomato juice and fried onions and Bison cook at simmer 3 hours. add cayanne pepper simer for 1 hour more. serve hot.

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Recipe: Homemade Cheesecake with Raspberry and Chocolate Sauce Description: None Ingredients: [{"text": "3 (8-ounce) packages cream cheese, softened"}, {"text": "4 eggs"}, {"text": "1 cup sugar"}, {"text": "1 pint sour cream"}, {"text": "1 teaspoon vanilla"}, {"text": "1 (10-inch) Graham Cracker pie crust"}, {"text": "1 pint raspberries"}, {"text": "2 cups water"}, {"text": "Your favorite chocolate sauce"}] Instructions: Heat oven to 350 degrees F. Beat cream cheese, eggs, sugar, sour cream, and vanilla until smooth. Pour over piecrust and bake for 50 minutes (until center is set). To prevent cake from cracking, place shallow pan half full of hot water on lower rack of oven during baking. Cool the cheesecake on a rack for 1 hour then refrigerate for at least 3 hours until cold. To prepare Raspberry sauce: In a small saucepan, combine raspberries, sugar, and water. Bring to a boil. Reduce to a simmer and reduce mixture by 1/2. To Plate: Serve a wedge of cheesecake with pool of each sauce on the side.

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Recipe: Big Ol' Mess (Smoked Sausage in Spicy Sweet Sauce) Description: This is a grilling recipe, and one that easily transfers to the campfire when camping. You can make it up ahead of time, put it into a cooler of ice and skip the mess at the campsite. A great dish from Marlboro. Ingredients: [{"text": "1 lb smoked sausage, cut into chunks"}, {"text": "3 jalapeno peppers, sliced"}, {"text": "1 green bell pepper, de-seeded and cut into chunks"}, {"text": "1 sweet onion, peeled and cut into chunks"}, {"text": "1/4 cup Tabasco sauce"}, {"text": "10 ounces sweet and sour sauce"}] Instructions: Make an aluminum foil bag. Use 2 12" x 18" sheets of heavy-duty foil (or double regular foil) and, (after the ingredients are in the bottom half), crimp the top half on. Put the sausage, green pepper and onions in the bottom half of the foil bag. Mix the Tabasco up with the sweet and sour sauce and pour it over the sausage mix. Seal the foil bag with the top half. Make sure it is "leak-proof". Place on the grill (gas or charcoal) and cook for a total of 45 minutes, turning after each 15 minutes. You can slit the bag open when done and serve from it at the campsite. If you are cooking this in the hot coals of a campfire, reduce the total cooking time by about 15 minutes and turn every 5 minutes.

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Recipe: Grilled Dessert Pizza Description: Make and share this Grilled Dessert Pizza recipe from Food.com. Ingredients: [{"text": "2 cups Bisquick baking mix"}, {"text": "1/2 cup milk"}, {"text": "4 ounces cream cheese, soft"}, {"text": "1/2 cup cottage cheese"}, {"text": "1/2 cup brown sugar"}, {"text": "1 egg"}, {"text": "fresh strawberries or raspberries"}, {"text": "sliced kiwi"}, {"text": "fresh nectarine, halved and sliced"}, {"text": "fresh plum, halved and sliced"}, {"text": "1/4 cup semi-sweet chocolate chips"}] Instructions: Put bisquick mix and milk in bowl, stir to form soft dough. press onto greased 12 inch pizza pan. Beat cream cheese, cottage cheese and brown sugar till smooth. Beat in egg. Spread over biscuit crust. cook over indirect heat in closed hot bbq for about 20 minutes. Rotate pan half way through. upon removal from bbq, add the arrangment of your fruit. drizzle with melted chocolat over all pizza. good without chocolate too. ** indirect heat is:. on a gas bbq with 2 burners only turn one on, place a thermometer over unlit burner until temperature is reached, put item to be baked on unlit burner. bake with lid closed.

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Recipe: Peach Streusel Coffee Cake Description: This is a combination of several of my favorite recipes. Just made it today and my family loved it. Ingredients: [{"text": "14 1/2 ounce(s) diced peaches, well drained, saving juice"}, {"text": "STREUSEL"}, {"text": "1/4 cup(s) brown sugar, firmly packed"}, {"text": "1/4 cup(s) all purpose flour"}, {"text": "3/4 teaspoon(s) allspice"}, {"text": "1/4 teaspoon(s) cinnamon"}, {"text": "3 tablespoon(s) cold butter, cut in small pieces"}, {"text": "1 1/2 cup(s) pecans, chopped (toasted if you prefer)"}, {"text": "CAKE"}, {"text": "1/4 cup(s) butter, softened"}, {"text": "6 tablespoon(s) white sugar"}, {"text": "1/2 teaspoon(s) vanilla extract"}, {"text": "2 - eggs"}, {"text": "1 cup(s) flour, all purpose"}, {"text": "1/2 teaspoon(s) baking powder"}, {"text": "1/2 teaspoon(s) baking soda"}, {"text": "1/2 cup(s) sour cream"}, {"text": "GLAZE"}, {"text": "1 tablespoon(s) butter, melted"}, {"text": "1/2 teaspoon(s) vanilla extract"}, {"text": "2 tablespoon(s) juice from peaches"}, {"text": "3/4 cup(s) powdered sugar"}] Instructions: Preheat oven to 325. Drain peaches, reserving juice for the glaze. I placed my peaches between layers of paper towels while preparing the cake batter. Combine brown sugar, flour, allspice, cinnamon, and pieces of butter in a small food chopper or processor and pulse until blended and crumbly (or cut in butter with a pastry blender). Stir in pecans. Refrigerate while preparing cake batter. In a medium bowl, cream together butter, sugar, and vanilla. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine the flour, baking powder, and baking soda. Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with flour. Spread batter evenly into an 8 or 9 inch square pan lightly sprayed with cooking spray. Place peaches in an even layer on top of batter. Sprinkle with the streusel topping. Bake 30 to 40 minutes, or until toothpick inserted in the center comes out clean. Do not over bake. I used a 9 inch pan and it took exactly 35 minutes in my oven. Remove to wire rack to cool. While the cake is cooling, prepare glaze. In a bowl, stir together melted butter, vanilla extract, and reserved peach juice. Stir in powdered sugar until a nice smooth glaze comes together. Can use more or less of the peach juice, depending on your preference for the thickness of your glaze. I drizzled a little onto my cake while it was still warm, and then drizzled on a little more when it was completely cool. I did not use all of the glaze.

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Recipe: Pomegranate Margaritas Description: I serve these in a pitcher for parties. I enjoy how pretty the drink is! Ingredients: [{"text": "1 cup sugar"}, {"text": "1 habanero chile pepper"}, {"text": "2 tablespoons fresh lime juice (from about 2 limes), plus wedges for garnish"}, {"text": "1/2 cup silver tequila"}, {"text": "1/4 cup triple sec"}, {"text": "1/2 cup pomegranate juice"}] Instructions: Make the habanero syrup: Place the sugar and 1 cup water in a small saucepan and stir to combine. Poke holes in the habanero and add to the saucepan. Bring to a gentle boil over medium-high heat. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened, about 3 minutes. Remove from the heat and let cool. Refrigerate until cold; remove the habanero. (You will have extra syrup; store in the refrigerator for up to 2 weeks.) Make the margaritas: Pour the lime juice, tequila, triple sec, pomegranate juice and 1/2 cup habanero syrup into a small pitcher filled with ice and stir well. Pour into ice-filled glasses and garnish with lime wedges.

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Recipe: Sweet Potato Casserole Description: I got this recipe from my Aunt Sybil in Kentucky, she has passed now, but she was a wonderful cook. I made this several years ago for my in-laws Thanksgiving Dinner, now it is a staple every year. My mother in law use to make sweet potatoes in the skillet but they now all love this much better. It is almost a dessert. Ingredients: [{"text": "4 cup(s) mashed sweet potatoes"}, {"text": "1 teaspoon(s) vanilla"}, {"text": "1 cup(s) coconut"}, {"text": "2 - eggs"}, {"text": "1 cup(s) granulated sugar"}, {"text": "1 stick(s) butter or margarine"}] Instructions: Mix all ingredients well in a large bowl. You can use 2-40oz. cans of sweet potatoes, mashed. Grease large 9 x 13" baking dish and place mixture in pan. Topping: 1 cup brown sugar 1/2 cup butter or margarine 1/2 cup pecans, chopped Mix the topping and sprinkle on top. Bake 350 degrees or until brown - about 20-25 min.

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Recipe: After the rent is paid Description: This is the low cost dinner I made as a single mom of two growing boys. It's filling and provides a lot of nutrients. This recipe is a tribute to my little Italian mama who recently passed on. She was born and raised in Trieste, Italy. Mangia! Ingredients: [{"text": "1/4lb pound(s) bacon"}, {"text": "1 package(s) pasta noodles (small shell noodles are best)"}, {"text": "1 package(s) frozen green peas"}, {"text": "2 teaspoon(s) salt (in water for cooking noodles)"}, {"text": "2 tablespoon(s) parmesan cheese"}, {"text": "2 tablespoon(s) butter or margarine or olive oil"}] Instructions: Cook and drain bacon. Cut into bite size pieces. Can use more bacon, if needed. Boil noodles according to pkg directions. Be sure to add salt to the boiling water. Cook small package of frozen peas according to pkg directions. Fresh peas are also fine. Not canned peas, though - too mushy. Drain cook peas and noodles. Mix bacon, cooked noodles, and peas together Stir in butter, or if you prefer, margarine or olive oil. Serve warm and sprinkle with parmesan cheese. Add salt and pepper to taste.

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Recipe: Broccoli Mushroom Feta cheese Quiche Description: This recipe was originally in the "Horn of the Moon Cookbook" - a wonderful Vegetarian cook book - I have modified and changed the recipe adding garlic and using Feta Cheese instead of Sour cream.- Serve this with a green salad and enjoy Ingredients: [{"text": "2 tablespoons vegetable oil"}, {"text": "1 cup chopped onion"}, {"text": "1 teaspoon dried thyme (or 2 tsp fresh finely chopped)"}, {"text": "1 teaspoon dried basil (or 2 tsp fresh finely chopped)"}, {"text": "2 cups finely chopped broccoli, crowns & stems"}, {"text": "2 cups sliced mushrooms"}, {"text": "5 cloves garlic, chopped"}, {"text": "salt"}, {"text": "3 eggs, beaten"}, {"text": "3/4 cup feta cheese"}, {"text": "2 1/2 cups cheddar cheese, grated (I like aged white)"}, {"text": "1/2 cup monterey jack cheese, grated"}, {"text": "salt & pepper"}, {"text": "1 unbaked pie crust"}] Instructions: Preheat oven to 375 degrees F. In the veggie oil, over medium heat, saute the onions, thyme, basil, garlic& Broccoli for apprx 3-5 minutes Add Mushrooms and season with salt. Only saute until the mushrooms are tender, drain liquid. Add the cheeses to the beaten eggs, mix well. Put the broccoli mixture in the unbaked pie shell. Pour in the egg/cheese mixture. Bake 45 minutes or until it is a lovely gold color and all puffy. Let stand for 10 minutes, slice and serve.

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Recipe: Jasmine Rice with Coconut & Cherries Description: Our favorite coconut jasmine rice deserves a bit of color and sweetness. We add cherries, peanuts and orange zest. That does the trick. —Joy Zacharia, Clearwater, Florida Ingredients: [{"text": "2-1/2 cups water"}, {"text": "1 tablespoon olive oil"}, {"text": "3/4 teaspoon salt"}, {"text": "1-1/2 cups uncooked jasmine rice"}, {"text": "1/3 cup dried cherries"}, {"text": "1/4 cup chopped salted peanuts"}, {"text": "1 teaspoon grated orange zest"}, {"text": "1/4 cup sweetened shredded coconut, toasted"}] Instructions: In a large saucepan, bring water, oil and salt to a boil. Stir in rice; return to a boil, stirring once. Reduce heat; simmer, covered, until water is absorbed, 15-17 minutes. Stir in cherries, peanuts and orange zest; let stand, covered, 10 minutes. Sprinkle with coconut.

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Recipe: Maple Nut Granola Description: (adapted from the Granola recipe in Moosewood Restaurant Cooking for Health) Yields about 8 cups, or two large mason-jar-fulls (32 1/4 cup servings) This nutty granola is not too-sweet and is a great topper for thick plain yogurt, or mixed in with another cereal and some soymilk. Ingredients: [{"text": "1/4 cup vegetable oil"}, {"text": "1/2 cup pure maple syrup"}, {"text": "1 teaspoon salt"}, {"text": "1 tablespoon pure vanilla extract"}, {"text": "2 cups cashews (coarsely chopped, or any combination of almonds, walnuts, cashews, hazelnuts)"}, {"text": "6 cups rolled oats (not quick or instant)"}, {"text": "1/2 cup sunflower seeds or 1/2 cup pumpkin seeds"}, {"text": "2 tablespoons sesame seeds"}] Instructions: Preheat oven to 325 degrees F. Set out an un-oiled baking sheet. In a small saucepan over low heat, warm the oil, syrup, and salt. Stir in the vanilla. Place the nuts, oats, and seeds in a large bowl and stir together. While stirring, slowing pour in the warm syrup mixture and thoroughly combine. Spread mixture in an even, thin layer out on your baking sheet. Bake for about 20 minute Keep a close eye on things--if anything start to burn, mix it up and spread it out again in the pan (stuff on the edges can sometimes cook too fast). Remove from oven. If you like your granola clumpy, squeeze it into clumps and let cool on pans. If you like it without clumps, stir frequently while it cools. The granola will keep well for several weeks in an airtight jar at room temperature. It is nice with thick plain yogurt and a few blueberries and stirred with a tablespoon of almond butter.

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Recipe: Matt's Chili Description: I had a habit of always making chili... but it was never the same. Finally, one day, my husband stood by me and wrote down everything I threw in the crock pot and here it is: Matt's Chili P.S. It's vegan! Ingredients: [{"text": "12 ounces veggie crumbles"}, {"text": "2 (12 ounce) cans chili beans"}, {"text": "1 (20 ounce) can diced tomatoes"}, {"text": "1 (20 ounce) can tomato sauce"}, {"text": "1 large onion, chopped"}, {"text": "1 teaspoon garlic, minced"}, {"text": "2 teaspoons vegetarian worcestershire sauce"}, {"text": "1 teaspoon liquid smoke"}, {"text": "2 teaspoons sea salt"}, {"text": "1 teaspoon oregano"}, {"text": "2 bay leaves"}, {"text": "1 teaspoon basil"}, {"text": "1/2 teaspoon black pepper"}, {"text": "1/2 teaspoon thyme"}, {"text": "1/2 teaspoon celery seed"}, {"text": "1/2 teaspoon cumin"}, {"text": "2 teaspoons chili powder"}, {"text": "1/8 cup molasses"}, {"text": "1/8 cup lime juice"}, {"text": "1 (16 ounce) jar banana peppers (optional)"}] Instructions: Put all ingredients into crock pot, no need to drain tomatoes. Cook on high for 4-6 hours. Enjoy!

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Recipe: Creamy Peanut Butter Soup Description: Make and share this Creamy Peanut Butter Soup recipe from Food.com. Ingredients: [{"text": "1/4 cup creamy peanut butter (Or use chunky peanut butter)"}, {"text": "1 (10 3/4 ounce) can condensed tomato soup"}, {"text": "1 1/2 cups milk"}] Instructions: In a saucepan (over low heat), stir soup into peanut butter; adding a little at a time, stir until well blended. Add milk, heat through; stirring occasionally. If desired, season soup with a bit of black pepper. Yields: 2 servings.

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Recipe: Peanut Butter Swirl Cheesecake Description: Not just for sandwiches, this yummy spread (peanut butter) adds richness to our favorite desserts. Ingredients: [{"text": "1 1/2 c. Chocolate wafer cookie crumbs"}, {"text": "4 tbsp. butter"}, {"text": "4 package cream cheese"}, {"text": "1 c. creamy peanut butter"}, {"text": "1 c. sugar"}, {"text": "4 large eggs"}, {"text": "1/2 c. sour cream"}, {"text": "2 tsp. vanilla extract"}, {"text": "3 oz. bittersweet chocolate"}, {"text": "6 regular-size peanut butter cups"}] Instructions: <b>To make the crust:</b> Heat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray; tightly cover outside of pan with a double thickness of foil. Combine cookie crumbs and butter in a bowl until crumbs are evenly moistened. Press into bottom and 1/2 inch up the sides of prepared pan. Bake 10 minutes; let cool on a wire rack. <b>To make the filling:</b> In a large bowl, beat cream cheese with an electric mixer on medium-high speed, until light and fluffy. Gradually beat in sugar until smooth. Reduce speed to medium and beat in eggs, 1 at a time, until just blended. Beat in sour cream and vanilla. Remove 1 1/2 cups of the batter to a medium bowl; stir in chocolate. Add peanut butter to cream cheese mixture in large bowl and beat until smooth. Remove 1 3/4 cups of the peanut butter batter to a medium bowl and reserve. Spoon the remaining peanut butter batter over crust in pan. Top evenly with peanut butter cups, gently pressing pieces into batter. Alternately drop reserved chocolate batter and reserved peanut butter batter on top of peanut butter cups to cover; swirl batters together with a skewer or a knife to marbleize. Place cheesecake in a larger baking pan and place on oven rack. Carefully pour enough hot water into larger pan to reach 1 inch up sides of springform pan. Bake 1 hour, or until cake barely jiggles in the center. Remove cheesecake from water bath; remove foil. Using a thin knife, carefully cut around top edge of cake where it meets the pan to release. Let cool completely on wire rack. Cover and refrigerate until cold, 6 hours or overnight. To serve, run a sharp knife around edge of pan to loosen and remove side of pan.

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Recipe: layered lemon snow bars Description: Gram ma used to make these as a special treat for me and I STILL love 'em Ingredients: [{"text": "1/2 cup(s) butter"}, {"text": "1 1/2 cup(s) all purpose flour"}, {"text": "1/4 cup(s) sugar"}, {"text": "CRUST"}, {"text": "2 - eggs"}, {"text": "3/4 cup(s) sugar"}, {"text": "2 tablespoon(s) baking powder"}, {"text": "1/4 cup(s) lemon juice concentrate"}, {"text": "FILLING"}, {"text": "1/4 cup(s) canned vanilla icing, melted"}, {"text": "TOPPING"}] Instructions: Preheat oven to 350 degrees Fahrenheit. In a bowl, combine crust ingredients. Mix on low speed mixer until well blended. Pat into an ungreased 8 inch square pan. Bake on 350 degree oven for 15-20 minutes or until golden brown on the edges. Meanwhile, prepare the filling. Pour over partially baked crust. Return to oven and continue baking for 18-20 minutes or until filling is set. Remove from oven and cool slightly. Pour melted canned vanilla icing on top, spreading evenly over filling. Allow to cool completely.

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Recipe: Cinnamon, Pumpkin and Blueberry Oatmeal Description: Make and share this Cinnamon, Pumpkin and Blueberry Oatmeal recipe from Food.com. Ingredients: [{"text": "1 cup steel cut oats"}, {"text": "1/4 teaspoon salt"}, {"text": "1/2 cinnamon stick"}, {"text": "1/4 cup canned pumpkin puree"}, {"text": "1/4 cup fresh blueberries"}] Instructions: In a medium saucepan, bring 4 cups water to a boil. Stir in oats, salt, and cinnamon stick. Reduce heat slightly and boil 10 minutes, stirring occasionally. Reduce heat to low and simmer 30 minutes; stir frequently until oatmeal thickens. Stir pumpkin into oatmeal; divide between two warm bowls and top each with blueberries.

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Recipe: Noah's Ark Famous Clam Chowder Description: Noah's Ark was a landmark restaurant in St. Charles, Missouri. The restaurant was built in the shape of an ark and had lifesize animal statues inside and out. My mom worked at the Noah's Ark Hotel for years. Time marches on, the restaurant and hotel have both been closed for many years and finally the ark was torn down, for new construction. The good news is that the animals will continue to be a part of the new establishments that will be built.Enjoy the wonderful chowder. Ingredients: [{"text": "1/2 cup butter"}, {"text": "1 small onion, diced"}, {"text": "1 (8 ounce) can clams, drained"}, {"text": "2 (10 3/4 ounce) cans New England clam chowder"}, {"text": "3 (10 3/4 ounce) cans cream of potato soup"}, {"text": "1 quart half-and-half cream"}] Instructions: Sautee onion in butter for 2-3 minutes. Add clams, soups, and half &amp; half. Simmer 3 hours of put in a crock pot for 6 hours on low.

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Recipe: Chicken and Zucchini Italiano Description: Thanks to Kim127 this is a recipe from Maine and Florida. It's a complete meal and not that "illegal". We always need zucchini recipes and this was a very good casserole dish. Ingredients: [{"text": "1 whole chicken breast, cut in 4 equal pieces"}, {"text": "1/2 cup Italian dressing, of your choice"}, {"text": "3 large zucchini"}, {"text": "1 tablespoon olive oil"}, {"text": "1 medium onion, chopped"}, {"text": "2 teaspoons minced garlic"}, {"text": "1 (14 1/2 ounce) can tomatoes with basil, olive oil and balsamic vinegar"}, {"text": "2 tablespoons olive oil"}, {"text": "3/4 cup Italian seasoned breadcrumbs"}, {"text": "3/4 cup asiago cheese, grated"}, {"text": "2 tablespoons drained capers"}] Instructions: Bake the chicken pieces at 350 degrees for 45 to 60 minutes, wrapped in foil, and covered with the Italian dressing. Cut the zucchini in half lengthwise and then in half crosswise. Make the sauce by cooking the onion until tender in the olive oil, add the garlic, tomatoes, sugar and capers. Cook in skillet until heated through. Pour sauce in 9x13 baking dish, lay zucchini on the top of the sauce in a single layer. Add the cooked chicken pieces on top of the zucchini. Sprinkle the whole casserole with the topping of breadcrumbs and cheese. Drizzle leftover broth from foil that chicken was baked in over the breadcrumbs, about 1/2 cup. Bake at 350 degrees for 45 minutes, uncovered.

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Recipe: Holiday Spicy Frittata Description: A healthy frittata, great for Christmas morning! Bake and eat the day of or make ahead of time and re-heat the morning of! Ingredients: [{"text": "10 Eggs"}, {"text": "1/4 cup Half & Half"}, {"text": "1/2 cup Chopped frozen spinach"}, {"text": "2 Spicy chicken sausages"}, {"text": "1/2 cup cups Tomatoes (chopped)"}, {"text": "1/2 cup Pepper Jack Cheese"}, {"text": "1/2 Yellow or Red onion"}, {"text": "Red Chili Pepper"}, {"text": "Salt & Pepper"}, {"text": "1 Tomato (Slided)"}, {"text": "6 tablespoons Butter"}] Instructions: None

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Recipe: Apricot Cranberry Crumb Pie Description: Fall is coming soon and this is one of my favorite pies to make in the Fall. Tart dried apricots and dried cranberries are a perfect pair in this fruity pie. Ingredients: [{"text": "1 - 8\" pie shell, baked"}, {"text": "16 ounce(s) dried apricots, roughly chopped"}, {"text": "3/4 cup(s) sugar"}, {"text": "2 1/2 cup(s) water + 3 tablespoons"}, {"text": "2 tablespoon(s) cornstarch"}, {"text": "1/3 cup(s) dried cranberries"}, {"text": "1/4-1/2 teaspoon(s) almond extract"}, {"text": "1 cup(s) flour"}, {"text": "1/3 cup(s) brown sugar, packed"}, {"text": "1/3 cup(s) margarine, cold"}, {"text": "- cinnamon, for garnish"}] Instructions: Preheat oven to 350 degrees F. Meanwhile, in a medium saucepan, over medium high heat, combine the apricots, sugar and 2 1/2 cups of water. Bring to a simmer and cook for 35-40 minutes, stirring frequently, until apricots are tender (yet chewy) and are just starting to fall apart. Combine the cornstarch and remaining 3 tablespoons of water and stir into apricot mixture. Continue to cook for an additional 5 minutes or until thickened. At this point, add more water, if needed, to reach desired consistency. Remove from heat and stir in cranberries and extract. Cool. Meanwhile, in a medium bowl, mix the flour, sugar and margarine with a pastry blender until pea-size crumbs form. Set aside. When filling is cooled, transfer to pie shell and sprinkle crumbs evenly over top. Garnish with cinnamon if desired. Cover exposed pie crust with foil to prevent burning. Bake for 20-25 minutes or until filling is hot and bubbly and crumbs just start to brown.

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Recipe: Tomatoes stuffed with Herbed Grains Description: Put these on your buffet table for lovely splash of color. Delicious blend of flavors. Great vegetarian dish or a dish everyone will enjoy Ingredients: [{"text": "4 medium tomatoes or 4 medium tomatoes, ripe but firm"}, {"text": "1 cup couscous or 1 cup quinoa (or other grain)"}, {"text": "1/2 cup toasted pine nuts or 1/2 cup almonds"}, {"text": "3 cloves garlic, finely minced"}, {"text": "3 tablespoons fresh parsley, finely minced or 1 -1 1/2 tablespoon dried parsley"}, {"text": "4 tablespoons parmesan cheese, grated"}, {"text": "salt & pepper"}, {"text": "spray olive oil or vegetable oil"}] Instructions: Cut the tops from the tomatoes- save. Scoop out the inside of the tomatoes leaving a solid shell, chop the tomato pulp. Mix the pulp with the grain, nuts, garlic, parsley cheese and season with salt&amp; pepper. Fill the tomatoes with the mixture, replace tops. Spray the tomatoes lightly with oil, set them close together in an oven proof dish. Bake in 375F oven for apprx 25 minutes or until hot through. Remove carefully.

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Recipe: Mock Grape or Lemon Jam Description: This is for green tomatoes.Kids love the grape. Adults love the lemon to spread on crackers, chicken and fish or waffles and pancakes. Quick and very easy. Makes 10 half pints. Ingredients: [{"text": "5 cups ground green tomatoes"}, {"text": "5 cups sugar"}, {"text": "2 (6 ounce) packages grape Jell-O or 1 (6 ounce) package lemon Jell-O gelatin"}] Instructions: Cut the tomatoes into chunks and grind in a blender to make 5 cups. Put the tomatoes and sugar in large pot and bring to a boil and stir for 25 minutes. Do not burn. Add jello and mix well. Boil 1 minute. Take off heat. Pour into hot sterilized jars. Seal and Band. Place on a towelled counter. Note: I am at high altitude and place the jars in hot water bath for 10 minutes to assure the sealing process. Note: You may add bits of fresh lemon rind if you wish. Pretty in the jars.

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Recipe: Shiitake and Black Bean Ho Fun with Crisp Pastrami Description: Get Shiitake and Black Bean Ho Fun with Crisp Pastrami Recipe from Food Network Ingredients: [{"text": "1/4 cup vegetable oil"}, {"text": "2 ounces sliced pastrami, finely chopped"}, {"text": "1 tablespoon plus 1/2 teaspoon cornstarch"}, {"text": "1 small bunch Chinese chives or 4 scallions, thinly sliced"}, {"text": "1 tablespoon grated fresh peeled ginger"}, {"text": "2 cloves garlic, chopped"}, {"text": "1 red Fresno chile, seeded and finely chopped"}, {"text": "1 red Thai bird chile, seeded and finely chopped"}, {"text": "1 tablespoon fermented (salted) black beans"}, {"text": "2 tablespoons Shaoshing rice wine"}, {"text": "6 to 8 fresh shiitake mushrooms, stemmed and sliced"}, {"text": "3/4 cup vegetable broth"}, {"text": "1 tablespoon dark soy sauce"}, {"text": "1 tablespoon light soy sauce"}, {"text": "1 pound fresh flat wide rice noodles"}, {"text": "1 large handful fresh cilantro, chopped"}] Instructions: Heat 2 tablespoons of the oil in a wok over medium-high heat. Toss the pastrami with 1/2 teaspoon of the cornstarch and add into the wok with the chives. Stir-fry until the pastrami is crisp, and then transfer to a paper-towel-lined plate with a slotted spoon to drain. Add the remaining 2 tablespoons oil to the wok and stir-fry the ginger, garlic, Fresno chiles and bird chiles until softened, about 2 minutes. Put the black beans in a small bowl, pour 1 tablespoon of the Shaoshing over. Mash the beans with a fork and then add into the wok along with the remaining Shaoshing and toss well. Add the mushrooms and stir-fry briefly until softened, about 1 minute, and then pour in the broth, dark soy sauce and light soy sauce and bring to a simmer. Whisk 1 tablespoon water with the remaining 1 tablespoon cornstarch and then pour the slurry into the wok and cook until thickened. Stir in the noodles and cook, tossing gently, until the sauce is thick and the noodles are hot.  Transfer to a serving platter and scatter the crisp pastrami and chives on top. Serve immediately.

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Recipe: Maple Breakfast Bake Description: At the cottage or for a decadent weekend breakfast, serve this sweet fruity bake. It can be assembled the night before and refrigerated for ease of preparation in the morning. Ingredients: [{"text": "1 loaf egg challah (or other firm white bread)"}, {"text": "1 (250 g) package cream cheese, light"}, {"text": "2 cups blueberries (fresh or frozen)"}, {"text": "8 eggs, beaten"}, {"text": "1 1/2 cups milk"}, {"text": "1/4 cup maple syrup"}, {"text": "1/4 cup butter, melted"}] Instructions: Preheat oven to 350&deg;F. Remove crust from bread; cut in 1-inch cubes (makes about 10 cups). Cut cream cheese into cubes (makes about 1 cup). Grease a 9-inch square baking dish. Place half the bread cubes in the dish. Scatter cream cheese cubes and about half the blueberries over the bread. Top with remaining bread cubes and blueberries. In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much. To serve, cut in squares. Serve with additional maple syrup if desired.

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Recipe: Spicy Lime &amp; Cilantro Soup Description: This is a very spicy, lime &amp; cilantro flavored soup that I came up with because I like Lime &amp; chili flavored Ramen soup. I can't believe I admitted this on a cooking site :) This is not a thick soup, it's very thin and very flavorful and is low in fat, it's a combination of several recipes I have seen. This will clear up your sinuses! Great for a fast lunch. Ingredients: [{"text": "2 cups chicken stock"}, {"text": "1 teaspoon soy sauce"}, {"text": "1/2 lime, juice of"}, {"text": "2 tablespoons tobasco chipotle hot sauce"}, {"text": "1/2 cup rice or 1/2 cup assorted cooked vegetables"}, {"text": "1 -2 tablespoon cilantro"}, {"text": "salt and pepper"}] Instructions: Place chicken stock, soy sauce, lime juice and Tobasco in a small sauce pan and simmer over low heat approximately 5 minutes. Add the desired pasta or vegetables and simmer until heated through.

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Recipe: Creamy Ranchified Potatoes Description: My daughter-in-law gave me this recipe, and over the years, I've adjusted it to our tastes. It's so nice to come home from work to a hot, tasty dish that's ready to serve! You can use any cheese you'd like and also substitute leftover chicken or another meat for the ham. —Jane Whittaker, Pensacola, Florida Ingredients: [{"text": "2 pounds small red potatoes, quartered"}, {"text": "1 cup cubed fully cooked ham"}, {"text": "1 can (10-3/4 ounces) condensed cream of potato soup, undiluted"}, {"text": "1 carton (8 ounces) spreadable chive and onion cream cheese"}, {"text": "3 tablespoons minced chives"}, {"text": "1 envelope ranch salad dressing mix"}, {"text": "1 teaspoon pepper"}, {"text": "6 ounces pepper jack cheese, grated"}] Instructions: In a 4-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours. Top with cheese; stir to combine.

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Recipe: Pumpkin Bread Description: Chocolate-studded or pumpkin seed-topped, this pumpkin bread recipe is a delicious and easy way to welcome pumpkin spice season. It's also a great food gift! Ingredients: [{"text": "1 15-ounce can unsweetened pumpkin puree"}, {"text": "1 1/4 c. packed light brown sugar"}, {"text": "1 c. granulated sugar"}, {"text": "1 c. vegetable oil"}, {"text": "3 large eggs"}, {"text": "1/2 c. buttermilk"}, {"text": "1 tsp. vanilla extract"}, {"text": "3 c. all-purpose flour"}, {"text": "2 tsp. pumpkin pie spice"}, {"text": "1 1/2 tsp. baking powder"}, {"text": "1 tsp. baking soda"}, {"text": "1 tsp. kosher salt"}, {"text": "Baking spray with flour"}, {"text": "1/4 c. pumpkin seeds"}, {"text": "3/4 c. semisweet chocolate chips"}] Instructions: Preheat the oven to 350°F. In a large bowl, whisk together&nbsp;the pumpkin, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined. Spray 2 (9-by-5-inch) loaf pans with baking spray with flour. Pour half the batter into one pan, smooth with a spatula, and sprinkle with the pumpkin seeds. Fold the chocolate chips into the second half of the batter and pour into the other prepared pan, smoothing the top with a spatula. Bake for 60 to 65 minutes or until a wooden pick inserted into the centers comes out clean. Let cool in the pan for 10 minutes then place a wire cooling rack over the pan and flip to remove the bread. Let cool completely.

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Recipe: Coconut Carrot Wedding Cake Description: Found this recipe on on a OAMC website, 30daygourmet.com. except I used fresh grated carrot, instead of the baby food. This cake is a sure hit! It&rsquo;s very rich and filling but you just can&rsquo;t seem to stop eating it. This will be my only carrot cake recipe from now on. Excellent for freezing ahead. Ingredients: [{"text": "3 eggs, beaten"}, {"text": "2 cups sugar"}, {"text": "1/2 cup grated carrot"}, {"text": "1/2 cup applesauce"}, {"text": "1/2 cup vegetable oil"}, {"text": "1 cup crushed pineapple, not drained"}, {"text": "2 cups flour"}, {"text": "2 teaspoons baking soda"}, {"text": "1 teaspoon salt"}, {"text": "2 teaspoons vanilla extract"}, {"text": "2 teaspoons cinnamon"}, {"text": "1 cup flaked coconut"}, {"text": "1 cup chopped walnuts"}, {"text": "8 ounces cream cheese, softened"}, {"text": "1/2 cup margarine, softened"}, {"text": "4 cups confectioners' sugar"}, {"text": "2 teaspoons vanilla extract"}, {"text": "1 cup chopped walnuts"}] Instructions: Assembly Directions: In a large bowl, combine cake ingredients. Mix well. Pour into 9x13 oiled pan or two 9-inch round oiled pans. Bake at 350 degrees for 35-40 minutes. While cake is baking, make frosting. Combine cream cheese, margarine and vanilla. Add confectioner&rsquo;s sugar 1 cup at a time. Beat until smooth. Cool cake. Frost then top with chopped walnuts. Serve now or freeze for later.

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Recipe: Devilicious Cookie Cake Delights Description: Make and share this Devilicious Cookie Cake Delights recipe from Food.com. Ingredients: [{"text": "1 (18 1/2 ounce) devil's food cake mix"}, {"text": "1/2 cup vegetable oil"}, {"text": "2 large eggs"}, {"text": "1 (10 ounce) package Reese's pieces (*Can use miniature M&M's, white chocolate chunks, chocolate chips or peanut butter chips)"}] Instructions: Blend together cake mix, oil and eggs. Add chips of choice. Drop by rounded tablespoon onto ungreased cookie sheet. Bake at 350&deg; for 9-12 minutes or until set. (DO NOT OVERBAKE). Let cool 5 minutes before removing from cookie sheet.

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Recipe: Ginny's Biscuits Description: Make and share this Ginny's Biscuits recipe from Food.com. Ingredients: [{"text": "2 cups flour"}, {"text": "1/3 cup shortening or 1/3 cup butter"}, {"text": "1 tablespoon baking powder"}, {"text": "1 dash salt"}, {"text": "1 cup milk (may need more or less depending on weather)"}] Instructions: Mix dry ingredients together. Cut in shortening until pea sized crumbs form. Add milk. Mix together until just formed. Pat dough out and cut or drop by spoon. Work the dough as little as possible. Bake on cookie sheet 15-25 min at 375.

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Recipe: BUTTERMILK BISCUITS Description: Nothing tastes quite like layer upon layer of flaky buttery biscuits served warm out of the oven. These easy biscuits are one of our favorite sides and go perfectly with any meal, savory or sweet! Add cheese or a sprinkle of sugar on top. Ingredients: [{"text": "2 cups flour"}, {"text": "4 teaspoons baking powder"}, {"text": "1/4 teaspoon baking soda"}, {"text": "2 teaspoons sugar"}, {"text": "1/2 teaspoon salt"}, {"text": "1/3 cup cold butter"}, {"text": "1 cup buttermilk"}] Instructions: Preheat oven to 450 degrees. Combine flour, baking powder, baking soda, sugar, &amp; salt in a large bowl. Cut in butter using a pastry cutter until mixture resembles large crumbs (about the size of a pea). Add in buttermilk and stir until moistened. (You may need about 2tbs more or less of the buttermilk). Lightly flour your surface and turn dough onto the surface. Knead gently just until dough holds together. Pat the dough and fold over a few times. Pat to 1″ thick and cut using a biscuit cutter. Bake 10-12 minutes or until golden.

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Recipe: Hg So-Good Spinach Bites Description: If it's spinach, it must be good! Easily veganized with appropriate substitutions; I also sometimes nix the cereal and use a mixture of half wheat bread crumbs/ half ground flax seeds, increases the fat content but its good Omegas. Ingredients: [{"text": "one 10-oz . package frozen chopped spinach, defrosted and thoroughly patted dry"}, {"text": "1/2 cup finely chopped onion"}, {"text": "1/3 cup fiber one all-bran cereal (original)"}, {"text": "1/4 cup reduced-fat parmesan cheese"}, {"text": "1/4 cup fat-free liquid egg substitute"}, {"text": "3 tablespoons fat free cream cheese, room temperature"}, {"text": "1 tablespoon light margarine"}, {"text": "3/4 teaspoon minced garlic"}, {"text": "3/4 teaspoon italian seasoning"}, {"text": "1/4 teaspoon salt"}, {"text": "1/8 teaspoon black pepper"}] Instructions: Preheat oven to 350 degrees. In a large bowl, combine all ingredients except for the Fiber One, and stir until completely mixed. In a food processor or blender, grind Fiber One to a breadcrumb-like consistency. Add Fiber One crumbs to the large bowl and mix until integrated. Prepare a baking sheet by lightly spraying it with nonstick spray. Scoop out about 1 tablespoons of the mixture, form it into a ball with your hands, and place it on the baking sheet. Repeat with the rest of the mixture, yielding a total of about 18 balls. Bake in the oven for 20 minutes. Allow to cool slightly, and then have a ball (or several)!

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Recipe: Chocolate In-Between Bars Description: With a fudgy ganache-like center and a chewy oatmeal crust, what is there not to like about this delicious dessert? These cookie bars are great for a bake sale or an after-dinner treat. They were eaten real fast in the Test Kitchen. So good! Ingredients: [{"text": "COOKIE INGREDIENTS:"}, {"text": "1 cup(s) butter, softened"}, {"text": "2 cup(s) brown sugar, packed"}, {"text": "2 - eggs"}, {"text": "2 teaspoon(s) vanilla extract"}, {"text": "3 cup(s) quick-cooking oats"}, {"text": "2 1/2 cup(s) cups all-purpose flour"}, {"text": "1 teaspoon(s) baking soda"}, {"text": "1 teaspoon(s) salt"}, {"text": "FILLING:"}, {"text": "1 can(s) sweetened condensed milk, 14.5 oz."}, {"text": "2 cup(s) semi-sweet chocolate morsels"}, {"text": "2 tablespoon(s) butter"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "2 teaspoon(s) vanilla extract"}, {"text": "1 cup(s) chopped walnuts (if desired)"}] Instructions: Preheat oven to 350'F. In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well. In a separate bowl, combine oats, flour, baking soda and salt; add to the creamed mixture. Press about 3/4 of the mixture into an ungreased 15-in. x 10-in. x 1-in. baking pan; set aside. For filling, heat the sweetened condensed milk, chocolate chips, butter and salt in a microwave-safe bowl until chips are melted. (You can also do this in a double boiler.) Remove from the heat; stir in vanilla, (and chopped walnuts, if desired). Spread over top. Drop remaining oat mixture by tablespoonsful over chocolate. Bake at 350° for 20 to 25 minutes. Cool on a wire rack.

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Recipe: Chicken Paprikash Casserole Description: Creamy, savory, and perfectly spiced. Ingredients: [{"text": "1 1/2 pounds cubed chicken breast or thigh"}, {"text": "1 1/4 teaspoons salt, divided"}, {"text": "1/2 teaspoon pepper, divided"}, {"text": "8 ounces uncooked wide egg noodles"}, {"text": "4 tablespoons olive oil, divided"}, {"text": "1 1/2 cups chopped onions"}, {"text": "1 red bell pepper, chopped"}, {"text": "4 cloves garlic, finely chopped"}, {"text": "2 tablespoons sweet Hungarian paprika"}, {"text": "1/4 cup all-purpose flour"}, {"text": "2 tablespoons tomato paste"}, {"text": "2 1/2 cups chicken broth"}, {"text": "4 oz cream cheese"}, {"text": "1 cup sour cream"}, {"text": "1/2 cup panko bread crumbs"}, {"text": "1 Tablespoon butter"}, {"text": "1 Tablespoon fresh parsley, finely chopped"}] Instructions: Preheat oven to 350˚F. Cook noodles to package directions. Drain and set aside. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook chicken in a large skillet for 6-8 minutes over medium-high heat in 1 tablespoon of olive oil. Remove chicken from skillet. In same pan add 2 tablespoons olive oil and onions, pepper, and garlic. Cook for 8-10 or until pepper is tender. Add paprika and flour and cook for 1 minutes, stirring constantly. Add tomato paste and cook for 1 minute. Add chicken stock and remaining salt and pepper to skillet and bring mixture to a boil. Remove pan from heat and stir in cream cheese and sour cream. Add noodles and chicken to pan and stir. Pour into a greased 9”x13” baking dish. Bake for 20-25 minutes. While casserole is baking, toss bread crumbs and butter together in skillet and cook for 3-4 minutes on medium-low heat. Sprinkle breadcrumbs and parsley over casserole just before serving.

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Recipe: Mexican Lasagna Description: This is soooo good the 2nd day ?? Enjoy :D Ingredients: [{"text": "10 - uncooked lasagna noodles ( i buy the type that do not need to be pre-cooked/boiled)"}, {"text": "3/4 pound(s) lean ground beef"}, {"text": "1/4 pound(s) pork chorizo - u pick how spicy"}, {"text": "1 - medium onion, finely chopped"}, {"text": "1/4 cup(s) cilantro, fresh - chopped"}, {"text": "15 ounce(s) ricotta cheese"}, {"text": "24 ounce(s) jar herdez salsa casera or other red salsa, i just prefer this one"}, {"text": "2 to 3 cup(s) shredded mexican blend cheese"}] Instructions: 1) Heat oven to 375 2)Cook ground beef, chorizo, onion and cilantro and drain off liquid 3)Place 5 of the noodles in the bottom of an ungreased 13x9x2 baking dish. Layer ½ beef mixture, half ricotta, half salsa and 1 cup cheese and then repeat, ending with cheese 4)Bake uncovered for 45-60 minutes – Poke with fork to test that noodles are done.. I sliced up an avocado to put on top of servings - that and a lil more chopped cilantro. Yummy yummy yummy in my tummy! I was surprised.. I’ll be honest, I was a skeptic – I didn’t think salsa and ricotta would go together but it is so good! Also I didn’t do the 13x9x2 – I did two 8x8’s and froze one Enjoy! ???

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Recipe: Cheese Tomato Potato Bake Description: This is soooo deliciously decadent! If you want more heat, use Jack cheese with jalapeno. If you can't find Rotel tomatoes, use a 14.5 oz can of diced tomatoes drained and add a 4 oz can of chopped green chilis or jalapenos. Ingredients: [{"text": "2 lbs russet potatoes, peeled and diced"}, {"text": "1 medium white onion, peeled and chopped"}, {"text": "4 tablespoons melted butter"}, {"text": "1 cup grated monterey jack cheese"}, {"text": "1 cup grated cheddar cheese"}, {"text": "1 can Rotel Tomatoes (drained)"}, {"text": "8 ounces sour cream"}, {"text": "4 slices bacon, cooked and crumbled"}, {"text": "additional grated cheese (optional)"}] Instructions: Preheat oven to 350&deg;F. Cook potato and onion in boiling salted water until potatoes are just tender, drain. Add butter, cheeses, tomatoes and sour cream, stir to combine. Place mixture in a baking dish, top with bacon and additional cheese if desired. Bake 20-25 minutes.

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Recipe: Celery Soup Description: My husband likes it a little bit peppery so you may need to adjust the amount of pepper to your taste. Ingredients: [{"text": "1 tablespoon unsalted butter"}, {"text": "1 tablespoon cooking oil"}, {"text": "1 big onion, chopped"}, {"text": "1 garlic clove, crushed"}, {"text": "1 potato, medium, cut into cubes"}, {"text": "6 stalks celery, cut into small pieces"}, {"text": "1/2 chicken stock cube"}, {"text": "1/4 teaspoon ground nutmeg"}, {"text": "1 1/2 teaspoons white pepper powder"}, {"text": "1 1/2 teaspoons salt (to taste )"}, {"text": "1/4 teaspoon sugar"}, {"text": "1 liter water"}] Instructions: Melt the butter in a wok; add the cooking oil; once it is hot add the onion and garlic; stir fry until onion is soft. Add the potato and celery; stir to combine with the chicken stock cubes, nutmeg, white pepper, salt and sugar. Add the water; bring to boil; reduce heat. Simmer for about 15 to 20 minutes or until potato is cooked. Cool before putting mixture in a food processor.

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Recipe: Spiced Gooseberries Description: A sweetly delicious preserve from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. Ingredients: [{"text": "5 lbs ripe gooseberries"}, {"text": "4 lbs brown sugar"}, {"text": "2 cups vinegar"}, {"text": "2 tablespoons whole cloves"}, {"text": "3 teaspoons cinnamon"}, {"text": "3 teaspoons allspice"}] Instructions: Wash gooseberries and pick over. Combine with the remaining ingredients. Cook slowly until mixture becomes rather thick. Pour into sterilized jars and seal.

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Recipe: Chocolate covered Peppermint cookies Description: My teenage daughter decided she wanted to have a cookie swap with her friends as Christmas party. This is what she came up with. They are so YUMMY, and very easy to make. Ingredients: [{"text": "- bag of grasshopper cookies by keebler"}, {"text": "- white chocolate or almond bark"}, {"text": "- crushed peppermint candies or sticks"}] Instructions: Melt your chocolate. Then dip the cookies in and lay them on wax paper. Sprinkle with crushed peppermint. Allow for chocolate to harden.

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Recipe: Slow Cooker Raspberry Bread Pudding Description: This recipe is from &quot;Not Your Mother's Slow Cooker Cookbook&quot; by Beth Hensperger and Julie Kaufmann. I have made it several times and we absolutely love it. It can be served with whipped cream, raspberry sauce or white chocolate sauce (sauce recipes can be found on the net at various recipe websites). Ingredients: [{"text": "5 -6 cups challah or 5 -6 cups rich white bread, crusts removed"}, {"text": "1 pint fresh raspberry"}, {"text": "2 cups heavy cream"}, {"text": "2 cups whole milk"}, {"text": "1 1/4 cups sugar"}, {"text": "6 large eggs"}, {"text": "1 tablespoon vanilla extract"}, {"text": "whipped cream, for serving"}] Instructions: SlowCooker: Medium round. Setting and Cook Time: HIGH for 2-1/2 hours, plus 15 minutes uncovered. Coat the slow cooker with butter-flavor nonstick cooking spray. Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries. Repeat the layers, ending with the berries on top. In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten. Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F. Remove the lid and cook on HIGH for another 15 minutes. Cover, turn off the cooker, and let the pudding stand to cool slightly. Serve warm or at room temperature, with whipped cream, if desired.

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Recipe: Creamed Cabbage With Red Onion Description: A recipe found online for Swedish recipes for ZWT6. Simple side dish to serve with Swedish Meatballs. Cooking times and servings weren't listed so I just took a guess at those. Ingredients: [{"text": "4 cups cabbage"}, {"text": "1 red onion"}, {"text": "1 garlic clove, minced"}, {"text": "1 1/2 cups cream"}, {"text": "1 -2 teaspoon salt"}, {"text": "white pepper"}, {"text": "1 -2 teaspoon sugar"}, {"text": "1 tablespoon lemon juice"}] Instructions: Chop cabbage into rough dice. Shred onion. In a saucepan or large skillet, combine cabbage, onion, garlic and cream. Bring to a boil. Reduce heat, allow to simmer until tender. Correct seasoning with salt, pepper, sugar and lemon juice to taste. Serve with Meatballs and a spoonful of lingonberry jam.

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Recipe: Swiss Steak Description: This is such an easy and tasty swiss steak and the gravy is very good over mashed potatoes or rice. Ingredients: [{"text": "1 - 1/2 pound(s) round steak, tenderized"}, {"text": "1 small green pepper, cut into strips"}, {"text": "1 small onion, cut into rings"}, {"text": "1 can(s) golden mushroom soup (do not substitute)"}, {"text": "1 - #2 can tomatoes"}] Instructions: Cut steak into squares; flour, salt and pepper. Brown in a skillet with little oil. Mix the soup and tomatoes together and pour over the meat; add onion rings and bell pepper strips on top. Cook about an hour on very low or until steak is tender. Serve over mashed potatoes or rice. This could be baked in the oven at 300 degrees for about 2 - 2/12 hours or in a crock pot. I baked this in the oven for about 2 1/2 hours.

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Recipe: Stuffed Portabella Mushrooms Description: My husband and I are crazy about stuffed portabello mushrooms and have tried many recipes from Zaar. Last night, we came up with a version that does not cover up the taste of the mushroom. We love this with our grilled steak. Grilling the mushrooms for a short period of time really made a difference for us in this recipe. Hope you enjoy. Prep time is estimated. Ingredients: [{"text": "4 large portabella mushrooms"}, {"text": "2 tablespoons butter"}, {"text": "1 -2 garlic clove, chopped"}, {"text": "4 ounces of softened cream cheese"}, {"text": "4 slices bacon, cooked and crumbled (I cooked mine in the microwave for about 3-4 minutes)"}, {"text": "1/2 cup mozzarella cheese, grated"}, {"text": "1/3 cup parmesan cheese, grated"}, {"text": "1/4-1/3 cup Italian seasoned breadcrumbs"}] Instructions: Preheat oven to 350 degrees. Preheat and grease outside grill to medium heat. Wash and remove stem from mushrooms. Melt one tablespoone of butter and brush on the smooth side of the mushrooms and let sit for 1-2 minutes. Mix the cream cheese and bacon together. Saute garlic in 1 tablespoon of butter over medium heat until tender, about 2 minutes. Add to cream cheese and bacon mixture. Grill mushrooms over medium heat, stem side down for 5 minutes; turn and grill for another 3-4 minutes. Remove and let cool for about 3-5 minutes. Brush any remaining butter on the rough side of the mushroom (If you don't have any left, don't worry about it). Divide the cream cheese mixture evenly on the mushrooms and spread with your fingers. Top with the Mozzarella cheese and Parmasan cheese. Sprinkle with Italian Bread Crumbs. Bake in the oven for 15 to 20 minutes or until the cheese is melted and the bread crumbs are slightly browned. Enjoy.

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Recipe: Peeps Skillet S'mores Description: Upgrade your Easter table with this easy recipe for Peeps Skillet S'mores from Delish.com. Ingredients: [{"text": "1/2 c. heavy cream"}, {"text": "2 c. semisweet chocolate chips"}, {"text": "5 packages of Peeps, mix and match colors to your liking"}, {"text": "Graham crackers, for serving"}] Instructions: Preheat oven to 450°. In a microwave-safe bowl, microwave heavy cream until warm, about 30 seconds.&nbsp;(Alternatively, warm cream in a small saucepan over medium heat.) Bake until tops of peeps are golden, 8 to 10 minutes.

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Recipe: Parmesan Baked Chicken Breasts Description: Make and share this Parmesan Baked Chicken Breasts recipe from Food.com. Ingredients: [{"text": "1/3 cup Italian seasoned breadcrumbs"}, {"text": "1/4 cup parmesan cheese, grated"}, {"text": "1/4 teaspoon black pepper"}, {"text": "2 teaspoons garlic, minced"}, {"text": "2 tablespoons olive oil"}, {"text": "24 ounces chicken breast halves, 4 (6-oz)"}, {"text": "cooking spray"}, {"text": "1/2 cup fire roasted tomato and garlic pasta sauce (such as Classico)"}] Instructions: Preheat oven to 425&deg;. Heat a large baking sheet in oven for 5 minutes. Combine first 3 ingredients in a shallow dish. Place garlic and oil in a small glass bowl, and microwave at HIGH 30 seconds or until warm and fragrant. Dip chicken in garlic oil; dredge in breadcrumb mixture. Coat preheated baking sheet with cooking spray, and place chicken on pan. Coat chicken with cooking spray. Bake at 425&deg; for 25 minutes or until done and golden. Serve with pasta sauce. Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons pasta sauce).

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Recipe: Spaghetti Sauce W/Pasta Description: A little different than the others I've seen but oh, so tasty. I never make my sauce the same way everytime but this one stands out over all the rest. Ingredients: [{"text": "2 lbs jimmy dean hot sausage"}, {"text": "2 (32 ounce) jars chunky ragu spaghetti sauce (any flavor)"}, {"text": "1 large yellow onion, chopped"}, {"text": "2 garlic cloves, minced"}, {"text": "2 (4 ounce) cans diced green chilies"}, {"text": "1/2 cup Heinz 57 steak sauce"}, {"text": "1/4 cup sweet and hot mustard (or to taste)"}, {"text": "1 -2 bay leaf"}, {"text": "2 (4 ounce) cans mushrooms"}, {"text": "salt and pepper"}] Instructions: Brown sausage, onions, and garlic in skillet until sausage is done and onions are soft. Drain fat. In a large pot, pour in Ragu, sausage mixture, green chilies, 57 sauce, mustard, bay leaves, mushrooms, and salt and pepper to taste. Stir until well mixed and simmer for 2 to 3 hours on low. Cook your pasta of choice in plenty of boiling, salted water with a little olive oil added until al dente. Drain well. Put desired amount of pasta on each plate and ladle on sauce. Top with freshly grated parmesan cheese. Serve with tossed green salad and garlic bread. Note: Remove bay leaves before serving.

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Recipe: Grilled Giardiniera-Stuffed Steak Sandwich Description: This rolled flank steak is inspired by the Italian beef sandwich, a Chicago delicacy typically consisting of chopped thin slices of roast beef stuffed inside a hoagie roll, then lathered with a rich au jus and sprinkled with hot and sweet peppers. In our version, we butterfly a flank steak and pound it thin, then stuff it with layers of provolone (which acts as a glue to keep everything inside once rolled!), hot giardiniera and sweet peppers and roll it all up together. After a stint on the grill, the stuffed steak is cut into thin pinwheel slices that are nestled in a soft hoagie and ladled with a quick homemade beef broth. We couldn’t get enough of the spicy-sweet giardiniera-pepper combination, so we topped the sandwich with more of it. Ingredients: [{"text": "1 teaspoon celery salt"}, {"text": "1 teaspoon ground coriander"}, {"text": "1 teaspoon garlic powder"}, {"text": "1 teaspoon Italian seasoning"}, {"text": "1 teaspoon onion powder"}, {"text": "1 teaspoon smoked paprika"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "One 1 1/2-pound flank steak"}, {"text": "One 16-ounce jar hot giardiniera in oil"}, {"text": "One 12-ounce jar sliced sweet peppers"}, {"text": "20 thin slices provolone (about 7 1/2 ounces)"}, {"text": "1 shallot, finely chopped"}, {"text": "1 1/2 cups beef broth or stock"}, {"text": "2 tablespoons unsalted butter"}, {"text": "6 hoagie rolls, lightly toasted"}] Instructions: Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling. Combine the celery salt, coriander, garlic powder, Italian seasoning, onion powder, smoked paprika, 2 tablespoons salt and a generous amount of pepper in a small bowl. Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally (as if slicing a bagel) to within 2 inches of the opposite wide end. Open up the steak like a book so you have one long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Season the steak all over with the spice blend. Measure 1 tablespoon oil from the giardiniera and reserve; drain the giardiniera and reserve a bit of it for serving. Add the remainder to a food processor. Measure 2 tablespoons brine from the jar of sliced sweet peppers and reserve. Drain the sweet peppers and reserve a few for serving. Add the remainder to the food processor. Pulse until the mixture is finely chopped and has the consistency of olive tapenade. Working with a long end of the steak parallel to you, cover the surface of the steak with 10 slices of the provolone. Spread the giardiniera mixture over the cheese and then lay the remaining 10 slices of provolone on top. Roll up the steak like a jelly roll, starting at a short end. Tie the roll closed around the circumference with butcher’s twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Put the steak on the direct-heat side of the grill and cook, turning, to brown on all 4 sides, about 4 minutes per side. Move the steak to the indirect-heat side of the grill, cover and cook, turning occasionally, until the very center registers 140 degrees F on an instant-read thermometer, 30 to 35 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest for 5 to 6 minutes. Meanwhile, add the reserved giardiniera oil to a small skillet and heat over medium-high heat. Add the shallot and cook, stirring occasionally, until just softened, 3 to 4 minutes. Add the beef broth, reserved sweet pepper brine, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Lower to a simmer and cook until the mixture is reduced by three-quarters and thickened, 15 to 20 minutes. Remove the skillet from the heat and whisk in the butter until completely melted and emulsified into a sauce. Untie the steak and thinly slice it into 12 to 14 slices. Place 2 to 3 slices of steak onto each hoagie and ladle with some of the beef sauce. Top each hoagie with more hot giardiniera and sweet peppers.

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Recipe: Cumcumber, onion and tomato salad Description: How to make Cumcumber, onion and tomato salad Ingredients: [{"text": "3 Tomatoes,"}, {"text": "3 cucumbers,"}, {"text": "1 onion,"}, {"text": "1/2 cup apple cider vinegar,"}, {"text": "1 teaspoon of cracked pepper,"}, {"text": "2 table spoons of sugar (TOTALLY YOUR CHOICE),"}, {"text": "2 teaspoons of salt, 1 cup of water,"}, {"text": "1/4 cup of olive oil"}] Instructions: Mix well. Let it chill for 1-2 hours.

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Recipe: World's Best Pumpkin Roll Description: About 10 years ago while struggling through nursing school, raising my son, and workin at a nursing home I wanted to make something wonderful to take to my mother's for Thanksgiving. One of the residents at the nursing home gave me a magizine to skim through and I stumbled upon this delicious pumpkin roll recipe. It was a HUGE hit and needless to say, I have been making every year ever since. Ingredients: [{"text": "3 large eggs"}, {"text": "1 cup(s) granulated sugar"}, {"text": "3/4 cup(s) all purpose flour"}, {"text": "2 teaspoon(s) cinnamon"}, {"text": "1 teaspoon(s) baking powder"}, {"text": "1 teaspoon(s) baking soda"}, {"text": "1 teaspoon(s) ground ginger"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/2 teaspoon(s) ground nutmeg"}, {"text": "2/3 cup(s) canned unsweetened pumpkin"}, {"text": "2 teaspoon(s) lemon juice, divided"}, {"text": "1 1/2 cup(s) powdered sugar, divided"}, {"text": "8 ounce(s) cream cheese, softened"}, {"text": "1/4 cup(s) butter, softened"}, {"text": "1 teaspoon(s) pure vanilla extract"}] Instructions: Coat bottom and sides of a jelly roll (15x10inch) pan with cooking spray, and line with wax paper. coat wax paper with cooking spray; set aside. Beat eggs at medium speed with an electric mixer 5 mins or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually ad to egg mixture, beating well. Combine pumpkin and 1 teaspoon of lemon juice; add to mixture, beating well. Spread into prepared pan. Bake at 375 for 15 mins. Sift 1/2 cup powdered sugar onto clean, dry dish towel. Run knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rake to cool completely. Beat cream cheese and butter with electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice. Unroll cake; remove towel. Spread cream cheese mixture on cake. Re-roll cake without towel, and place seam side down, on serving platter. Sprinkle remaining powdered sugar from dish towel over cake. Cover and chill at least 3 hours.

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Recipe: The Easiest Spinach Dip Description: Just 10 minutes of prep and you're good to go... Ingredients: [{"text": "2 (10 oz.) cartons fresh baby spinach, roughly chopped"}, {"text": "1 (8 oz.) package cream cheese, cubed"}, {"text": "1 cup mozzarella cheese, grated"}, {"text": "1/2 cup parmesan cheese"}, {"text": "1/2 cup Greek yogurt"}, {"text": "1/2 cup mayonnaise"}, {"text": "4 cloves garlic, minced"}, {"text": "1/2 teaspoon onion powder"}, {"text": "1/2 teaspoon pepper"}, {"text": "1/4 teaspoon salt"}, {"text": "wheat thins, garnish"}] Instructions: Place spinach and garlic in slow cooker and top with cream cheese, mozzarella cheese and parmesan. Top with yogurt and mayonnaise, then season with onion powder, salt and pepper. Stir ingredients together thoroughly, then cover slow cooker and cook on high for 2 hours, or until hot and bubbly. Serve hot with chips and enjoy.

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Recipe: Passover Nut Cake Description: Make and share this Passover Nut Cake recipe from Food.com. Ingredients: [{"text": "10 eggs, separated"}, {"text": "1/4 teaspoon salt"}, {"text": "1 cup sugar, scant"}, {"text": "1 cup walnuts, finely ground or 1 cup almonds"}, {"text": "3 tablespoons cinnamon"}] Instructions: Preheat oven to 325 degrees. Beat the egg whites with the salt. Beat the egg yolks and the salt and add the sugar 1 tablespoon at a time. Blend nuts and cinnamon. Add nut mixture to yolks in thirds (turn beater to low). Add whites. Bake in springform pan without grease. Bake 1 hour. Use a knife to get it off sides of pan after its cooled. Let cool before removing from pan. Invert immediately.

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Recipe: Recipe: Light &amp; Fresh Italian Pasta Salad Description: A potluck-friendly recipe for Italian pasta salad filled with sun-dried and fresh tomatoes, olives, fresh mozzarella, and arugula. Ingredients: [{"text": "3 tablespoons olive oil"}, {"text": "3 tablespoons red wine vinegar, plus more as needed"}, {"text": "1 small clove garlic, minced"}, {"text": "1/4 teaspoon kosher salt, plus more as needed"}, {"text": "Freshly ground black pepper"}, {"text": "1 pound dry cavatappi or other short pasta, such as fusilli or gemelli"}, {"text": "1 pound fresh bocconcini or ciliegine mozzarella cheese (bite-size mozzarella balls), halved or quartered if large"}, {"text": "1 (8.5-ounce) jar oil-packed sun-dried tomatoes, drained and thinly sliced"}, {"text": "2 medium tomatoes, cored, seeded, and chopped (about 1 cup)"}, {"text": "1 (2.5-ounce) can sliced black olives, drained"}, {"text": "2 cups lightly packed baby arugula"}] Instructions: Bring a large pot of salted water to a boil. Meanwhile, place the oil, vinegar, garlic, salt, and a few grinds of black pepper in a large bowl and whisk to combine. Set aside. Add the pasta to the water and cook until al dente, according to package directions. Drain and run briefly under cool water to cool the pasta down. Drain well again. Add the pasta, mozzarella, sun-dried tomatoes, chopped tomatoes, and olives to the bowl of dressing. Toss thoroughly to combine. Let sit 20 minutes, stirring occasionally, to allow the flavors to meld. Fold in the arugula. Taste and season with more salt, pepper, or vinegar as needed.

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