Our gazebo



0000Collected RecipesFrom family, friends and other sourcesAll of these are super-delicious favorites except the ones marked "Try" (which of course we haven't tried yet!) TOC \o "1-3" \h \z \u Appetizers/Soups PAGEREF _Toc496189619 \h 2Cakes/Cookies PAGEREF _Toc496189620 \h 5Desserts/Sweet Breads PAGEREF _Toc496189621 \h 9Fish/Seafood PAGEREF _Toc496189622 \h 20Meats PAGEREF _Toc496189623 \h 22Pasta/Grains PAGEREF _Toc496189624 \h 26Poultry/Eggs PAGEREF _Toc496189625 \h 30Salads/Vegetables PAGEREF _Toc496189626 \h 34Other PAGEREF _Toc496189627 \h 38Appetizers/Soups?Amy’s Trail MixMix together:16 oz dark chocolate chunks/chips16 oz honey roasted peanuts4 oz dried cranberries (craisins)4 oz raisins 8 oz any other dried fruit (or double the craisins/raisins). Our favorite – banana chips, mango & pineapple bitsBennigan’s Ultimate Baked Potato Soup 400°1 tbsp butter1 1/2 c finely chopped onions2 tbsp minced garlic1 can (14.5 oz) chicken broth3 c milk1 tsp salt1/4 tsp pepper 3 lb all-purpose potatoes, scrubbed & piercedTOPPINGS: Shredded cheddar cheeseCrumbled baconChopped scallionsBake potatoes for 1 hour or until tender when pierced. Peel when cool enough to handle. Melt butter in a 4-6 quart pot over medium-low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add ? of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.Try: Chili’s Skillet Queso 1 brick Kraft Velveeta Cheese (2 lb.) 2 cans Hormel No-Bean Chili Heat together in a crock pot for a few hours or until melted. For the most accurate texture mix sauce in a blender. Serve with heated corn chips.Lemon & Dill DipBy friend Meredith Principe1 pkg (16 oz) cream cheese1 tbsp lemon juice1/4 tsp ground black pepper1/2 tsp garlic powder1/2 tsp dried parsley1/2 tsp dried basil1/2 tsp dried dill weed1/2 tsp celery saltSoften cream cheese and mix in all ingredients in food processor; chill before serving. Serve with Wheat Thins or other crackers or veggies. Try: Creamy Cheddar Cheese SauceBy The Pampered Chef3 tbsp butter3 tbsp all-purpose flour1 3/4 cups milk1 cup grated sharp cheddar cheese1/2 tsp dry mustard1/2 tsp salt1/8 tsp ground cayenne pepperIn 2-qt. saucepan, melt butter over medium heat. Add flour; whisk until well blended. Cook 1 minute, whisking constantly (do not allow to brown). Add milk all at once; whisk until smooth. Bring to a simmer, stirring constantly until thickened. Cook an additional 10 minutes, stirring occasionally. Remove from heat. Add cheese, mustard, salt and cayenne pepper; whisk until smooth. Yield: 2 cups sauce.Fiery Tomatillo-Chipotle Spread and Tortilla WrapsBy friend Josh WhiteSpread:1 lb tomatillos, roughly chopped 1 tsp minced garlic 1/2 tsp honey Dash salt Chipotle peppers in adobo sauce: 3 chipotles + 1 tbsp sauce? c chopped cilantro Corn chipsIn a blender or food processor, puree the tomatillos, garlic, honey, and salt until mostly pureed. Add chipotles, adobo sauce and cilantro and blend for another 15 seconds. Serve with the corn chips.Wraps:4-6” flour tortillas 8 oz rare roast beef, thinly sliced Spread the tortillas with a generous coating of spread. Top each tortilla with 2 oz of the beef and roll it up. Try: Fried Mozzarella Cheese Sticks All you need is a few beaten eggs, and some Italian flavored bread crumbs with a little garlic powder mixed in. First dip the mozzarella sticks in the egg mixture then the Italian bread crumbs and repeat. Make sure they are completely coated. The oil shouldn’t be any hotter than 350 degrees, then put the sticks in the oil for just about a minute, just until they float up to the top of the surface, and they’re done! You can also use the same procedure with a block of mozzarella. Just don’t cut the block any thicker than 1/4 inch.HUMMUS Traditional Hummus1 16 oz can garbanzo beans/chickpeas, drained1 1/2 tbsp tahini2 tbsp olive oil3-5 tbsp lemon juice (depending on taste)2 cloves garlic, crushed1/2 tsp saltOptional spices: onion, cumin, cayenne pepper, extra garlicOptional add-ins: 1/4 c roasted red peppers or black olivesBlend all ingredients in blender or food processor for 3-5 minutes on low until thoroughly mixed and smooth.Hummus without Tahini1 16 oz can garbanzo beans/chickpeas, drained1/4 c olive oil3 tbsp lemon juice1 tsp cuminFollow directions aboveSpinach and Feta Hummus1 can garbanzo beans/chickpeas (15 oz), drained1/2 c fresh spinach3 oz, crumbled feta cheese1/4 c olive oil3 tbsp lemon juice2 tbsp tahini1/4 cups red pepper flakes1 tsp roasted garlicIn a food processor combine, beans, tahini, spinach, garlic, olive oil, and lemon juice. Blend well. Add cheese and red pepper flakes and blend to a smooth and creamy dip.STORAGE:Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry. - Try: Insalata Caprese (Tomato and Mozzarella Salad)By Faith Willinger, Epicurious September 19962 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick1 pound fresh mozzarella, sliced 1/4 inch thick1/4 cup packed fresh basil or arugula leaves, washed well and spun dry1/4 tsp dried oregano, crumbled, if using arugula instead of basil3 to 4 tbsp extra-virgin olive oilfine sea salt to tastefreshly ground black pepper to tasteOn a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.Caprese skewers: put grape tomato, mozzarella ball and 1/2 basil leaf on a toothpick, then drizzle with oil, salt and pepper.Oven Crisp Chicken Wings425°By Marie, (originally from CDKitchen)25 whole chicken wings (5.5 lb), tips removed 1 cup flour3 tbsp paprika1 tbsp garlic salt1 tbsp black pepper3?4 (mild) to 2 tsp (HOT) cayenne pepper1/2 c butterCut wings in half at joints. Be sure wings are thawed and dry them well with paper towels.Shake flour and spices together in a plastic bag. Add wings and shake to coat.Put wings on 3 baking sheets lined with parchment paper. Baste with 1/4 c butter and bake 30 minutes. Turn wings over, baste with 1/4 c butter and bake 15 more minutes or until crispy.Dip them in your favorite sauce or they are yummy as-is. Buffalo sauce: Mix 3 c Frank's Red Hot Original Sauce (not Wings sauce) with 3 sticks butter.Miyabi Japanese Onion SoupBy VTodd, 3 cups beef broth7 cups chicken broth1 large carrot1 onion, chopped2 garlic cloves, crushed1 green onion, sliced1 mushroom, sliced1 tbsp fried onions Combine beef and chicken stock in a pot. Add carrot, onion and garlic. Bring to a boil, lower heat and simmer for 30 minutes. Discard the carrot, onion and garlic and strain the soup through cheesecloth. Place a small amount of each of the green onions, mushrooms and French-fried onions in serving bowls and ladle the broth over them. Serve.Pita Chips 400°8 pita bread pockets1/2 c olive oil1/2 tsp ground black pepper1 tsp garlic salt1/2 tsp dried basil1 tsp dried chervil (or 1 tsp parsley + 1/8 tsp sage)Cut each pita bread into 8 triangles. Split each triangle into two thinner ones. Place triangles on lined cookie sheet. (Total 128 chips) In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!Try: Trader Vic’s Original Crab 1/2 lb cooked crab meat or smoked salmon, lightly flaked1 tsp green onion, finely minced1/4 lb cream cheese (at room temperature)1/2 tsp steak sauce1/2 tsp garlic powder or 2 cloves minced garlic1 lb won ton wrappers1 beaten egg or 2 egg whites3 cups vegetable oilCombine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic. Place 1/2 tsp of mixture in center of won ton wrapper; fold square over to form triangle. Lightly brush the center with the beaten egg. Bring opposite corners together and press gently, so filling will be secure. Place oil in wok and heat to 375 degrees for deep-frying. Deep-fry one crab or salmon puff and adjust heat downwards if necessary. Fry rest of puffs until delicately brown, less than two minutes. Serve hot. Total prep time: 10 minutes.Cakes/CookiesBest Vanilla Frosting EverBy Elizabeth Dewey1 c whipping cream 2 tbsp sugar 1/2 tsp vanilla 8 oz cream cheese 1/2 c sugar Whip cream until soft peaks form and then whip in the 2 tbsp sugar and vanilla. In a separate bowl, whip together the cream cheese and 1/2 c sugar, and then add to first mixture. Whip everything together.Best Cheesecake EVER350°By friend Brent Horine’s mother, Liz HorineGraham Cracker Crust1 1/4 c graham cracker crumbs (about 16 crackers)2 tbsp sugar3 tbsp melted butterStir above ingredients together thoroughly. Press mixture evenly in bottom of 9” buttered spring form pan. Bake 10 minutes at 350. Cool.Cream Cheese Filling:32 oz cream cheese (4 pkg), softened1 c sugar1 tbsp lemon juice1 tsp vanilla3 large eggsBeat cream cheese in large bowl. Gradually add sugar, beating until fluffy not lumpy. Add lemon juice and vanilla. Beat in eggs, one at a time. Pour over crumb mixture and bake 45 minutes. Cool 5 minutes. Sour Cream Glaze:Mix together 1 c sour cream, 2 tbsp sugar, 1/2 tsp vanilla and gently spread over baked cream cheese. Bake 20 minutes.Try: Healthy Oatmeal Cookies350°Mix together in large bowl, then bake 15-20 minutes:3 mashed bananas (ripe)1/3 cup apple sauce2 cups oats1/4 cup almond milk1/2 cup raisins (optional) 1 tsp vanilla1 tsp cinnamonDream Cake350°By Amy’s mother, Marian Price1 box yellow cake mix1/2 c shredded coconut1/2 c cooking oil1/2 c water4 eggs8 oz sour cream12 oz chocolate chips1 c chopped pecans1 pkg instant vanilla pudding6 oz bar Baker’s German chocolate, gratedWith electric mixer, mix together cake & pudding mix, oil and water. Add eggs, one at a time, beating after each. Stir in sour cream, chocolate chips, pecans, grated chocolate and coconut. Bake in well-greased Bundt or tube pan for about 55 minutes or until toothpick comes out clean.Try: Flag Cake1 pkg (10.75 oz) frozen pound cake, thawed, cut into 10 slices – or homemade2 pints strawberries1 ? c blueberries12 oz whipped topping, softenedLine bottom of 13x9” baking dish with cake slices. Top with 1 c sliced strawberries, 1 c blueberries and whipped topping. Halve remaining strawberries. Place strawberry halves and remaining blueberries on whipped topping to create a flag design. Refrigerate until ready to serve. 15 servings.Try: Flourless Chocolate Cake 300°By Carol Cox7 oz. semisweet chocolate3/4 c. butter1 c. sugar (divided)4 eggs, separatedpowdered sugarGrease a 9” cake pan. Melt chocolate & butter in double boiler. Stir together 1/2 c. sugar and egg yolks; add to chocolate mixture. Beat the egg whites; slowly add remaining sugar until stiff peaks form. Fold into chocolate mixture. Pour into pan. Bake 40 min. or until a toothpick comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.Hot Chocolate Cookies 355°By Chocolate-Covered Katie2 c spelt or all-purpose flour 1/4 c cocoa powder or hot cocoa mix1/2 c packed pitted dates (Sunmaid is best)1/2 tsp salt1 tsp baking soda 2 c chocolate chips 2 tsp pure vanilla extract1/2 c unrefined coconut oilIn a food processor, blend the first five ingredients until dates are finely pulverized. In a separate bowl, combine vanilla, oil, and 3/4 c of the chocolate chips. Microwave 1 minute, then stir til melted. Pour the dry ingredients, as well as the remaining 1/4 cup of chocolate chips, into the wet. Stir until evenly mixed, making sure to break up any big clumps. It’ll seem dry at first, but keep stirring until it all looks dark and shiny. If still too dry, add more oil. Drop by rounded spoonfuls on cookie sheets and bake 7-8 minutes. Take out when still undercooked, as these continue to cook as they cool.Old-Fashioned Extra-Moist Carrot Cake350°By Amy’s mother, Marian Price3 c grated carrots4 eggs, well beaten 2 c sugar1 tsp vanilla 1 1/4 c cooking oil1/2 tsp salt1 tsp ground cinnamon2 c all-purpose flour1 tsp baking powder2 tsp baking soda1/2 c raisins1/2 c pecansCombine carrots, sugar, oil, eggs and vanilla, then stir in remaining ingredients, mixing well. Spoon into greased and floured cake pan. Bake 30 minutes or until a toothpick inserted in center comes out clean. Spread Cream Cheese Frosting (recipe below) between layers and on top of cake while still warm.Cream Cheese Frosting1 16 oz. pkg powdered sugar1 8 oz. pkg cream cheese, softened1/2 c butter, softened1 tsp vanillaCream all ingredients until well of the Stove CookiesBy Marian Price’s friend Jeanne WilliamsIn saucepan, mix 2 c sugar or sugar substitute, 1/4 c unsweetened cocoa, 1/2 c milk, 1/4 c butter or margarine and bring to a rolling boil. Remove from heat and add 1 tsp vanilla, 1/2 c peanut butter, and 3 c uncooked oatmeal. Stir. Drop by tspfuls on waxed paper.Mom's Best Chocolate Cake350°By Amy’s mother, Marian Price1 chocolate or devil’s food cake mix1 pkg chocolate pudding mix1 12 oz pkg chocolate chips2 eggs1 3/4 c sour creamMix ingredients and bake in a greased, floured tube pan for 50-55 minutes till cake springs back when touched. For frosting (optional), melt more chocolate chips and stir in a little cream.Orange Cupcakes350°By Amy’s mother Marian PriceCakes: 1 yellow cake mix 3 eggs1/3 cup oil1 1/4 cups orange juice (use undiluted, thawed orange juice concentrate for stronger flavor)1/2 zest of one orange Before mixing, check the directions on the cake mix box and adjust ingredients to match. Mix cake batter with electric mixer according to directions, then gently stir in half of the orange zest by hand. Spoon batter into greased miniature muffin tins, about half full. Bake about 12-14 minutes till top springs back when touched. Cool on racks then remove from tins and frost. (Bake in two batches for best results.)Frosting:1/4 cup butter or stick margarine, softened 1/2 tsp salt3 cups sifted confectioners’ sugar 1/4 cup orange juice1/2 zest of one orange Mix the margarine, salt, rest of the zest, and one cup of the sugar. Alternately add the orange juice and the remaining sugar till the frosting is smooth and creamy enough to stay on top of the cakes. Spread it on the tops of the cakes and keep at room temperature till serving time. Once the frosting has “set up,” you can drape aluminum foil over the cakes if you want, but they’ll keep fine without any covering.Easiest (And Yummiest) Peanut Butter Cookies! 350°Try By friend Nikki Crespo 1 cup peanut butter1 cup granulated sugar1 egg1/2 tsp vanilla1 tsp baking soda Form little balls, flatten a little with a fork. Bake 7-9 min. Makes 1 1/2 to 2 dozen.24479258572500Try: OREO & Fudge Ice Cream Cakeprep time 10 min / total time 4 hr 10 min makes 12 servings 1/2 c hot fudge ice cream topping, warmed* 8 oz. COOL WHIP thawed, divided 3.9 oz. JELL-O Chocolate Instant Pudding 8 OREO Cookies, chopped (about 1 cup) 12 vanilla (or Neapolitan) ice cream sandwiches POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies. ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet. FREEZE 4 hours or until firm. *The consistency of fudge topping can vary depending on what brand you purchase. If the fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.Pumpkin Cheesecake Dessert350°Taste of Home 2313305444501-1/2 c gingersnap cookies, crushed (32)1/4 c butter, melted5 pk cream cheese, softened (40 oz)1 c sugar1 can (15 oz) solid-pack pumpkin1 tsp ground cinnamon1 tsp vanilla extract5 eggs, lightly beatenDash ground nutmegMaple syrupIn a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg. Bake 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. Cut into squares; serve with syrup. Refrigerate leftovers. Yield: 24 servings. Try: REESE’S Chewy Chocolate Cookies350°2 c all-purpose flour3/4 c HERSHEY’S Cocoa1 tsp baking soda1/2 tsp salt1 1/4 cups (2 1/2 sticks) butter, softened2 c sugar2 eggs2 tsp vanilla extract1-2/3 c (10-oz) REESE’S Peanut Butter Chips?Stir together flour, cocoa, baking soda and salt; set aside. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded tsp onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars. ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.The Best Healthy Chocolate Chip Cookies 380°By Chocolate-Covered Katie2 1/3 c oat flour 1/2 tsp salt 1 tsp baking soda1/2 c coconut sugar or brown sugar 1/2 c unrefined sugar or xylitol1/2 c chopped macadamias or walnuts (optional)1 cup chocolate chips2 tsp pure vanilla extract 1/4 c vegetable or melted coconut oil or ghee2/3 c milk of choice (add more if too dry)Line a baking sheet with parchment paper. Combine all dry ingredients and mix very well. Add wet, and place spoonfuls 2” apart on baking sheets. Bake 9 minutes, or until they’ve spread out and look almost cooked. Leave on tray 10 minutes to continue to cook. Refrigerate to firm if needed. Makes 2 dozen. Store in plastic container for soft cookies, or glass container for crisp cookies.Healthy Gingerbread 400°By Chocolate-Covered Katie2/3 cup milk1/4 cup molasses (blackstrap or regular)1/4 cup liquid sweetener, such as pure maple syrup1/3 cup carrot juice1 tbsp white or apple cider vinegar2 tbsp vegetable or melted coconut oil2 tbsp ground flaxmeal1 cup ww pastry, white, spelt or bob's gf flour1 tsp baking soda1/4 tsp salt1 1/2 tsp each powdered ginger and cinnamon1/2 tsp allspice1/4 cup xylitol or brown sugar1/2 cup raisins, optionalGrease an 8×8 pan. In a large measuring bowl, whisk together the first seven ingredients (all liquid ingredients and the flax). Let sit at least 5 minutes. In a separate measuring bowl, stir together all remaining ingredients. Pour wet into dry, and stir until just evenly combined. Do not overmix. Pour into the pan and bake 25 minutes, then remove from the oven and let sit another 20 minutes to cool and achieve the correct texture. If desired, frost with half of my Healthy Cream Cheese Frosting recipe. Healthy Cream Cheese Frosting By Chocolate-Covered Katie1 1/2 cup cream cheese1 1/2 tsp pure vanilla extract3/4 c powdered sugar OR equivalent stevia3/4 c silken tofu OR more cream cheese3-4 tbsp milkBlend everything together in a food processor. Refrigerate and frost cake just before serving, or refrigerate frosted cake. Leftover frosting can be refrigerated for a few days. Makes enough for a round layer cake or single-layer sheet cake.White or Buttercream IcingBy Kelly Gould, Genius KitchenCovers 1 cake or twelve cupcakes2 cups powdered sugar1?2 tsp vanilla1?2 tsp milk, add more to desired consistency1 dash salt (optional)1?4 cup butter (if making Buttercream Icing)Mix powdered sugar and butter if using. Mix in vanilla. Add milk tsp by tsp until desired consistency (Do NOT pour in the milk). Dash salt.Desserts/Sweet Breads3-Minute Protein Granola BarsChocolate Covered Katie3 cups quick oats or rolled oats (120g)1/2 tsp salt1 cup peanut butter or cashew butter 1 cup agave or honey1 1/3 cup protein powder of choice1/2-2/3 c mini chocolate chips, optionalStir all ingredients together until well-mixed. Transfer the mixture to a 9×14 pan lined with parchment or wax paper. Place another sheet of parchment or wax over the top and continue to smash down and spread until it fills the bottom of the pan. Freeze until hard, then cut into bars. For optimum freshness, store leftover bars in the freezer for up to a month.Amy’s Banana PuddingAdapted from a recipe on box of Murray Nilla Wafers1 box Nilla wafers2 boxes instant vanilla pudding4 c milk8 oz sour cream1 tsp vanilla extract7 medium bananas, sliced12 oz whipped toppingSet out whipped topping to soften. Line sides and bottom of 13”x9” pan with one layer Nilla wafers. In large bowl, blend pudding mix, milk, sour cream and extract with an electric mixer for one minute. Stir in sliced bananas. Spread half of mixture into pan, add a layer of Nilla wafers, and spread the remaining half over that. Spread softened whipped topping on top. Sprinkle wafer crumbs on top for decoration. Refrigerate and serve cold.Chocolate SauceBy Lisa Leake of 100 Days of Real FoodBlend 1 part cacao or cocoa powder with 2 parts maple syrup with a spoon until the mixture looks “wet.” It may take a few minutes to achieve the right consistency. Can be refrigerated for several weeks. Amy’s Wholesome Banana Bread 350°BH&G recipe made healthier and yummier. 4 batchesCombine in a very large (12” dia) mixing bowl:12 mashed overripe bananas 1 c xylitol, sucralose or sugar* 1/2 tsp pure stevia powder (100% stevia, no fillers) 1 c applesauce 2 beaten eggs (or another 1/2 c applesauce) 1 c melted ghee, coconut oil, or almond butterCombine in another large (10-12” dia) mixing bowl:5 1/4 c white whole wheat flour 2 tbsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 1/2 tsp saltStir the flour mixture in batches into the banana mixture (batter will be lumpy). Let batter sit 10-20 minutes or overnight. Fold in 2 c chopped walnuts, pecans, or both.Coat the bottom of 4 large loaf pans (or 6 med or 16 mini pans) with cooking spray. Spoon batter into the prepared pans. Bake 55 minutes (or 45 for med and 35 for mini loaves) or until top is golden and a wooden toothpick in the center comes out clean. Cool pans on a wire rack for 10 minutes. Remove loaves from pan and cool completely on rack. Loaves can be refrigerated or frozen. They are great toasted and topped with butter, cream cheese or nut butter.*Or omit xylitol and increase the stevia to 1 tsp, and add another egg or another 3/4 c applesauceApple Crisp375°By Amy’s parents, Tom and Marian Price8 apples? c orange juice3/4 c sifted flour3/4 c sugar1 1/2 tsp cinnamon1 tsp ginger1/2 tsp nutmeg1/2 tsp ground cloves1/2 c butter (1 stick)Peel and slice apples into a greased 8x8 baking dish. Pour orange juice over apples. Combine the flour, sugar and spices in medium mixing bowl. Cut the butter into the flour mixture until it is crumbly with crumbs the size of raisins. Sprinkle flour mixture over apples and bake for 45 minutes or until apples are tender and top is golden brown. Serve with vanilla bean ice cream or whipped cream. Variations: 6 apples + 1c cranberries / 4c blueberries, no apples / 4 apples + 2c blueberriesAward-Winning Apple Pie 375°By Amy’s coworker Paul PrescottIngredients for 2 pies:4 pre-made frozen deep dish pie crusts 4-5 c sugar3/4 tbsp nutmeg1 1/2 - 2 tbsp cinnamon10-12 medium sweet apples (Cortland/Macouns)1/2 c milk2 tsp of butter or margarineLeave 2 pie crusts in the freezer and take the other 2 and leave them on the counter to thaw (still in tins). Mix in a bowl the sugar, nutmeg, and cinnamon.Peel, core and slice apples thinly to about 1/4”.Take the other 2 pie tins out of the freezer and coat them with a thin layer of milk.Using a tbsp, spread an even, thin coat of sugar mix in each of the pie crusts.Lay down a single layer of apple slices covering the bottom and sides.Spread more sugar mix on top of the apple slices.Repeat step 7 until you are at the lip of the pie crust.Keep repeating step 7 but angling in so the apple layers start to look like an upside down “V” to fill in the underside of the top crust.Place 3 or 4 small (1/4 tsp or so) wedges of butter on top of the apples. Take the thawed pie crust and carefully peel back the tin trying to keep the pie crust from breaking.Lay the thawed pie crust upside down on top of the apples so it becomes the top crust.Pinch together the edges (I use a fork but fingers work especially well).Coat the top pie crust with milkSpread plenty of sugar on the top pie crust. It will turn hard after caramelizing and cooling.Place on the center rack in an oven preheated to 375 degrees. Note: I like to place a cookie sheet underneath and then loosely lay tin foil on top of that. This catches the juices that can bubble out of the pie and make a smelly, sticky, smoke filled mess in your oven.Cook for about an hour. Use a regular table fork to stick into the pie until it goes in and comes out without resistance. This means the sugary apple mix inside is soft and ready to eat. Cook for less time if you like firmer apples.Chocolate Peanut Butter Power BallsBy Lisa Leake of 100 Days of Real Food3/4 cup nuts3/4 cup dates dried, pitted2 tbsp all-natural peanut butter3 tbsp cocoa powderBlend all ingredients in a food processor. Form into balls and keep refrigerated.Banana Chocolate Chip Muffins 380°“Breakfast Oatmeal Cupcakes to Go”By Chocolate-Covered Katie5 cups rolled oats (400g)1 tsp salt1 1/4 tsp NuNaturals stevia (5 packets) (or 5 tbsp pure maple syrup, agave, or honey)optional: 2/3 cup mini chocolate chips2 1/2 cups over-ripe mashed bananas2 2/3 c water (or 2 1/3 with liquid sweetener)5 tbsp coconut or veg oil2 1/2 tsp pure vanilla extractoptional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.Grease a cupcake tin. In a large mixing bowl, combine all dry ingredients well. In a separate bowl, combine wet ingredients and banana. Mix wet into dry, then pour into the tin and bake 21 minutes. Broil 1-2 minutes and cool. Taste great when reheated for a quick breakfast or snack.Banana Ice Cream (“Nice Cream”)Chocolate-Covered KatieFreeze 2-3 sliced browning bananas for 4 hours or overnight. Add a pinch salt and a few tbsp milk if desired. Add coconut milk or butter for more of an ice cream taste. Blend in a food processor until smooth and creamy. Serve immediately for soft-serve or in 30 minutes for ice cream texture.Chocolate: 1/4 tsp vanilla and 3 tbsp cocoa powder. Optional: 2 tbsp peanut butter or 4 tbsp NutellaMint Chocolate Chip: 1/8+ tsp peppermint extract. Stir in 2 tbsp chips after blending. Cookies ’n Cream: Stir in crushed OreosVery Berry: 1 c frozen berries + 1/8 tsp vanilla extractVanilla Bean: 1/2 tsp vanilla bean pasteCinnamon Dulce: 5 tbsp cond milk, 1/2 tsp cinnamonStrawberries & Cream: 1/2 c chopped frozen strawberries and 2 tbsp creamDairy Queen Blizzard1/2 candy bar or 3 sandwich cookies1 1/4 c ice cream (any flavor)1/8 c milk (or to texture desired)Blend all ingredients except candy for about 30 seconds in a blender or 15 in food processor. Cut or crush candy into tiny pieces for a blender and large chunks for a food processor. Add candy and continue blending until at desired texture.BEST EVER Black Bean Brownies 350°By Chocolate-Covered Katie30 oz black beans, drained and rinsed very well 1/4 c cocoa powder 1 cup quick oats1/2 tsp salt2/3 cup pure maple syrup, agave or honey1/4-1/2 tsp uncut stevia (or 1/4 c sugar or another 1 cup maple syrup)1/2 cup coconut or vegetable oil4 tsp pure vanilla extract1 tsp baking powder1 cup chocolate chips (not optional)optional: more chips, for presentationCombine all ingredients except chips in a good food processor, and blend until completely smooth. Stir in the chips, then pour into a greased 9x13 pan. Optional: sprinkle extra chocolate chips over the top. Cook 16-20 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, refrigerate overnight to firm.Fudgy Protein Brownies 375°"Chocolate Peanut Butter Protein Bars" By Chocolate-Covered Katie1/4 c + 2 tbsp cocoa powder1 cup chocolate protein powder1 tsp baking powder1/2 tsp salt30 oz black beans, drained and rinsed well2 tbsp pure vanilla extract2/3 cup pure maple syrup, agave, or honey1/2 tsp stevia or 1/4 c sugar or liquid sweetener2 tbsp milk of choice (omit if using 2 tbsp liquid sweetener above)1/2 cup peanut butter1 c mini chocolate chips (not optional)Line a 9x13 in pan with parchment or grease very well. Blend all ingredients in a food processor until completely smooth. Smooth batter into the prepared pan. Use a second sheet of parchment to press down evenly to pan edges. Bake 15-25 minutes on the center rack. Refrigerate the pan loosely covered overnight to firm. If too dry, decrease cook time for next batch. If too gooey to cut, increase cook time for next batch.Fudge Brownie Chocolate Protein Bars 350°By Chocolate-Covered Katie15 oz black beans, drained and rinsed very well3 tbsp Dutch or regular cocoa powder7 tbsp chocolate protein powderscant 1/4 tsp salt1/3 cup pure maple syrup or agave or honeyPinch pure stevia, or 2 tbsp sugar of choice3 1/2 tbsp oil1 tbsp pure vanilla extract1/2 tsp baking powder1/3 cup to 2/3 cup chocolate chips (Not optional)Blend all ingredients except chips in a food processor until completely smooth. Stir in the chips. Pour into a greased 8×8 square pan. Optional: sprinkle extra chocolate chips over the top. Bake 20-25 minutes on the center rack. Refrigerate the pan loosely covered overnight to firm. BAKER'S ONE BOWL Brownies350°By Kraft1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate 3/4 cup butter or margarine2 cups sugar3 eggs1 tsp. vanilla1 cup flour1 cup chopped pecans or toasted walnuts (optional)Line a 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan. Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.Try: Chocolate Raspberry Cheesecake Bars 325°1 package chocolate fudge cake mix 1/2 c butter or margarine, softened 2 (8 ounce) packages cream cheese, softened 6 ounce Yoplait Original red raspberry yogurt (2/3 c) 1 tub Rich & Creamy chocolate ready-to-spread frosting 3 eggs 1 1/2 cups raspberry pie filling or topping Lightly grease bottom of 13x9 pan. Beat dry cake mix and butter in large bowl with electric mixer on low speed until crumbly; reserve 1 c. Press remaining crumbly mixture, using floured fingers, into bottom of pan. Beat together cream cheese, yogurt and frosting on medium speed until smooth; beat in eggs. Pour into pan. Sprinkle with reserved crumbly mixture. Bake about 45 minutes or until center is set. Refrigerate uncovered at least 2 hours before serving. Cut into 6 rows by 4 rows. Serve with a dollop of pie filling. Store leftovers covered in refrigerator.Curd Tarts 325°This English recipe is from friend Louise CastlemanPut uncooked ready-made pastry in bottom and sides of greased mini-muffin pans. Add 1/2 tsp (no more than this!!) of any flavor curd into each pastry. Bake following the directions on the pastry can – about 10 minutes. Cool completely before removing from pans.Deep-Dish Cookie Pie350°By Chocolate-Covered Katie2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)1 c quick oats1/4 c unsweetened applesauce3 tbsp oil (canola, veg, or coconut)2 tsp pure vanilla extract1/2 tsp baking soda2 tsp baking powder1/2 tsp salt1 1/2 c brown sugar1 c chocolate chips Blend everything except the chips very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook 35-40 minutes. Let stand at least 10 minutes before removing from the pan.Try: FruitsiclesStuff small chunks of watermelon, peach or plum into popsicle molds and freeze for a couple of hours.Dessert Pizza325°The Pampered Chef1 pkg (18 oz) refrigerated sugar cookie dough1 pkg (8 oz) cream cheese, softened? c sugar3 c sliced fresh fruit (any combination of berries, kiwis, bananas, peaches, grapes, or mandarin oranges – at least 4 different types)Shape cookie dough into a ball. Place dough in center of 13” round cookie sheet. Flatten slightly with palm of hand. Using lightly floured fingertips, press dough into a 12-inch circle, about 1/4” thick. Bake 18-20 min or until light golden brown. Loosen cookie from sheet with knife. Cool completely. Beat together cream cheese and sugar. Spread over top of cookie. Arrange fruit on top. Chill, cut and serve.Try: Grilled FruitThe Daily Plate ()Grilling fruit extracts the fruits' natural sugar by caramelizing the surface, according to NPR article "Grilling Your Dessert." The sugar liquefies, becoming a sweet, brown syrup. Firm fruits such as apples, pears and pineapples are easier to grill than soft fruits such as mangoes, peaches and nectarines. Spoon the fruit and its sauce over a small bowl of vanilla ice cream.Easy Chocolate FudgeBy Annie's Hallmark4 oz unsweetened chocolate2 3/4 cups sugar 3 tbsp butter1 cup half-and-half1 tbsp corn syrup1 tbsp vanilla extract1 cup chopped, roasted nuts (optional)Grease an 8x8 inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tbsp of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted.Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234°F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130°F.Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in a cool dry area until firm. Cut into 1 inch pieces and store in an air tight container for up to a week.Try: Eiskonfekt (Ice Cubes)Like Moritz Eiskonfekts100 g milk chocolate100 g coconut fat100 g powdered sugar (icing sugar)1 tbsp dark cocoa powder1 packet vanilla sugar (substitute 1 tsp vanilla extract?)**ca. 70 colored foil containersBreak the chocolate into pieces; cut the coconut fat into pieces and put both into a metal bowl. Melt the mixture over nearly boiling water.Remove the metal bowl from the hot water and stir in the powdered sugar, cocoa powder, and vanilla sugar.Fill the foil containers with the chocolate mixture and let it cool 30 minutes. Then, if desired, garnish the chocolates with colored or chocolate sprinkles. Let the ice cubes harden two hours in the refrigerator and enjoy them cold.**Vanilla sugar is available in Germany. I’m not sure how big a packet is. I don’t think it’s more than a tbspful or two, but if it’s more, then you might need the same amount of dry ingredients if you substitute vanilla extract.Fudge Squares, any flavorBy Annie's Hallmark1 1/2 cups milk chocolate chips1 1/2 cups any flavor chips14 oz can sweetened condensed milk1 tsp vanilla extractsaltfood coloring and decorations if desiredPut 1 1/2 cups milk chocolate chips and 1/2 can sweetened condensed milk into pan. Stir constantly over medium heat until melted. When chips are smooth and melted, remove from heat and add 1/2 tsp vanilla and a pinch of salt. Line 8″ x 8″ pan with aluminum foil and spray with cooking spray. Pour chocolate mixture into pan. Refrigerate 30 mins.Repeat: Melt 1 1/2 cups of the other kind of chips with the other half of the can of sweetened condensed milk. Add 1/2 tsp vanilla extract and a pinch of salt. Add food coloring (4 drops). Pour on top of cold chocolate fudge. Add any decorative items to the top (before the fudge hardens). Let fudge cool until it reaches room temperature. Remove aluminum foil. Cut into 20 squares.Hungarian Shortbread350°4 c flour2 tsp baking powder1/4 tsp salt 4 sticks (2 c) unsalted butter4 large egg yolks2 c granulated sugarRaspberry preservesConfectioner’s sugarWhisk flour, baking powder and salt together in bowl and set aside. With mixer, beat butter on high speed till fluffy. Add yolks and sugar and beat until mixture is light. Add dry ingredients and beat on low only until incorporated. Cut dough in half, shape each in ball, wrap in plastic and freeze until firm (30 minutes). Use cheese grater to grate half of dough into 9x12 baking pan. Pat gently and then spread on preserves. Grate other half of dough on top and press lightly. Bake for 40 minutes. Dust with confectioner’s sugar while still hot. Cool, then cut into squares.Try: I Can't Believe It's Not FudgeBy Rani Merens, 2 tbsp butter 1 oz square unsweetened baking chocolate 1/3 cup full fat ricotta cheese 2 scoops chocolate protein powder (or vanilla powder + 1 tbsp cocoa powder)1 tsp vanilla 10 packets Nustevia (replaces 1/3 c sugar) 1/2 cup toasted slivered almonds or other nutsMelt butter and chocolate over very low heat or in microwave. Stir in the cheese, vanilla, stevia, and protein powder. Mix well. Stir in nuts. Let cool a few minutes, then drop by tspfuls onto a foil lined cookie sheet. Freeze.Kellogg’s Crispix Mix Sweet Minglers2 c (12 oz) semi-sweet chocolate morsels1/2 c peanut butter1 c peanuts or mixed nuts (optional)12 oz (12 c) Kellogg’s Crispix cereal2 c powdered sugarIn a double boiler, melt chocolate over low heat, stirring constantly until melted. Remove from heat. Stir in peanut butter, and nuts if using. Pour mixture over cereal. Place powdered sugar in large container. Add cereal mixture. Close and gently toss until evenly coated. Store in airtight container in refrigerator. Makes 16 cups.Try: Strawberry Milk ‘Shake’Blend 1 c milk with 1 1/2 c frozen strawberries. Key Lime Pie 325°Henry Ross official Key West version4 graham cracker pie crusts10 eggs1 c sugar4 cans condensed milk2 c key lime juice1/2 tsp lime zest1 tsp cream of tartarSeparate eggs. Put whites (with NO yolk) in medium bowl and yolks in large bowl. Beat whites and cream of tartar at highest speed till foamy. Gradually beat in sugar. Continue beating till mixture is firm, and set aside. In separate bowl, beat yolks until smooth. Slowly beat in condensed milk, lime juice and zest. Gently fold in 3/4 c meringue mixture. Pour filling into 4 pie crusts. Top with remaining meringue mixture. Bake for 10 minutes or until meringue is lightly browned. Garnish with lime slices. Chill before serving. Makes 4 pies.Maple Peach Delight6 servings350°By Amy’s mother, Marian Price (invented on 9/9/2000)2 pkg (4 bars) Nature Valley Maple Brown Sugar Crunchy Granola BarsCanned or fresh peach slices1 pkg prepared vanilla puddingPut granola bars in a plastic bag and crush with a rolling pin or mallet. Distribute peach slices into 6 sherbet dishes. Sprinkle peaches with 1 tbsp granola crumbs per dish. Cover with pudding. Sprinkle pudding with remaining crumbs (about 1tbsp per dish).Variations: use other flavors of pudding and granola bars and other fruits.Peter PansiclesBy Amy’s mother, Marian Price1 c peanut butter8 oz plain yogurt1 c milk (or 6 oz can thawed frozen o.j. and 1 juice can water)? c sugar1/4 c chocolate sauce (optional when o.j. used)Combine peanut butter and yogurt. Slowly blend in milk. Add chocolate sauce and sugar. Mix well. Pour into popsicle makers and freeze.Crockpot Praline Apple Crisp350° From Gooseberry Patch's 303 ‘Round the Clock6 apples, cored and sliced (peel if desired)1 tsp cinnamon1/2 c uncooked oats1/3 c packed brown sugar-packed1/4 c all-purpose flour1/2 c chilled butter, diced1/2 c chopped pecans1/2 c toffee bitsSprinkle apples with cinnamon and place in a greased crock pot or 8” baking pan. Combine remaining ingredients (except toffee and nuts) until crumbly (cut in or pre-dice butter). Sprinkle mixture over apples and top with nuts and toffee. Bake in crock pot on low for 4-6 hours, or in oven at 350° for 45 minutes. Recipe in crock pot can be doubled or tripled.Nestle Peanut Butter Chocolate Layer Bars (“Ooey Gooeys”) – doubled recipe350°1 pk + 8 Nutter Butters2 c flaked coconut2 cans sweetened condensed milk21/2 c peanuts (optional: honey roasted, chopped)2 c semi-sweet chocolate morsels6 tbsp butter Grease two 13x9” pans. Crush Nutter Butters into fine crumbs in blender or large food processor. Combine cookie crumbs and melted butter; divide evenly and press into bottom of pans. Pour 1 1/4 cup peanuts, 1 cup morsels, 1 cup coconut and 1 can condensed milk evenly over crumb mixture in one pan. Repeat in the other pan. Bake 20 to 25 minutes or until coconut is golden brown. Cool completely in pans on wire rack. Cut into bars.Try: Pumpkin Pecan Bread (Bread Machine)Better Homes and Gardens Prep: 15 min. 1/2 c milk 1/2 c canned pumpkin 1 egg 2 tbsp margarine or butter, cut up 3 cups bread flour 3 tbsp packed brown sugar 3/4 tsp salt 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1/8 tsp ground cloves 1 tsp active dry yeast or bread machine yeast 3/4 c coarsely chopped pecans Add the ingredients to a 10-cup+ bread machine according to the manufacturer’s directions. Select the basic white bread cycle.Try: Protein Bars 1325°The Daily Plate ()3 cups rolled oats 1 1/2 cups powdered milk 1/2 tsp cinnamon 4 scoops protein powder 1 cup sugar free maple syrup 2 egg whites 2 tbsp orange juice 1 tsp vanilla 1/4 cup sugar-free applesauce 1/2 cup dried fruit, choppedGrease a 9x13-inch pan with cooking spray. Set aside. Mix first 4 ingredients. Add remaining ingredients, stirring to combine. Batter will be thick and sticky. Pour batter into pan and spread evenly. Bake 15 minutes or until golden brown. Remove from oven and allow to cool. Use a knife to cut into bars. Bars will keep in an air-tight container for up to two weeks. They may be refrigerated if desired.Tips: Add your favorite nuts or seeds, such as slivered almonds, sunflower seeds or crushed peanuts for additional protein and vitamins. Try using chocolate or vanilla flavored protein powder for an added flavor burst. Experiment with different dried fruits such as raisins, craisins, dried apricots or dates for added fiber and flavor.Try: Protein Bars 2325°The Daily Plate ()2 1/2 cups of oatmeal flakes1 cup of whole wheat flour1 tsp baking soda1 tsp vanilla extract 4 ounces of applesauce2 1/2 tbsp flax seed1/4 cup honey 1/3 cup brown sugar, firmly packed1-2 tbsp peanut butter (optional)2-4 scoops protein powder (optional)----------------Nuts of your choice shredded coconut (optional)dried fruit (optional) Grease a 9x13-inch pan with cooking spray. Mix together first set of ingredients. Stir in nuts of your choice (pecans, almonds, walnuts or sunflower seeds work well) and coconut and dried fruit if using. Press the mixture into the pan and bake for 20 minutes. Cool 10 minutes then cut the baked mixture into 24 bars. Bars will be best if you allow them to remain in the dish until they're completely cooled.Try: Protein Bars 3350°The Daily Plate ()1 cup soy protein powder1/2 cup oat bran 1/2 cup whole-wheat flour1/4 cup wheat germ1/2 tsp kosher salt1 package of soft silken tofu1/2 cup unfiltered apple juice1/2 cup dark brown sugar2 eggs2/3 cup peanut butter1/2 cup raisins1/2 cup dried cherries1/2 cup blueberries1/2 cup apricotsIn a large bowl, combine first 5 ingredients. Blend next 5 ingredients and gradually add in the protein powder mixture. Chop fruit and stir into mixture until thoroughly mixed. Spread evenly in a 13-inch by 9-inch glass dish lined with parchment paper and lightly coated with cooking spray. Bake in the oven for 35 minutes. Let cool, and cut into squares and store in an airtight container for up to a week.Rich Chocolate Pudding“Ultimate Chocolate Fudge Pie” by Chocolate-Covered Katie12.3 oz silken or firm tofu (Mori-Nu silken-firm for no aftertaste)1 1/2 tsp cocoa powder1 tsp pure vanilla extract2 tbsp milk of choicescant 1/8 tsp salt1 1/2 c chocolate chips, melted2-3 tbsp sweetener of choiceoptional: extracts, flavorings, or liqueursBlend everything in a food processor til smooth. Fridge until chilled. This gets firmer and firmer, the longer it sits. It’s also firmer if you use firm tofu and more like mousse pie if you use silken.Southern Pecan Pie325°By Amy’s mother, Marian Price9” pie crust dough3 eggs1/2 c sugar? c dark corn syrup? c melted butter1+ c pecan halves Beat eggs well with sugar, dash salt, syrup and margarine. Stir in pecans. Pour into uncooked crust. Bake about 50 minutes, till knife inserted halfway between edge and center comes out clean. Cool before cutting.Try: Rugelach 350°“The best I have ever made”2 cups all-purpose flour 1/4 tsp salt 1 c unsalted butter 1 (8 ounce) package cream cheese 1/3 c sour cream 1/2 c white sugar 1 tbsp ground cinnamon 1 c finely chopped walnuts 1/2 c raisins Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. Shape crumbly mixture into four equal disks...wrap each disk and chill 2 hours or up to 2 days. Roll each disk into a 9-inch round keeping other disks chilled until ready to roll them. Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins). Roll each disk into a 9-inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chef’s knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking. After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well. Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.Chocolate Pretzel Treats175°1 (15 ounce) package small pretzel twists 1 (8 ounce) package milk Kisses, unwrapped1 (1.69 ounce) package M&M's)Arrange pretzels on a baking sheet. Place a candy kiss on the center of each pretzel. Warm pretzels in the preheated 175°oven until candy kiss is shiny and slightly softened, 2 minutes. Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down. Chill in the refrigerator for 10 minutes.Try: Elisheva’s Favorite Rugelach 350°8 cups flour1 tbsp yeast2 cups margarine1 1/2 cups water4 eggs9 tbsp sugarMix all the above, then divide into 6-8 portions. Roll into circles, cut into triangles and roll up. Bake for 30 minutes.Make glaze while cookies are baking:1 1/2 cups sugar3 cups water1/2 c lemon juice4 tbsp vanillaBoil all together until thick, then cool. Dip baked cookies into glaze and enjoy!Try: Rugelach 350°From The Jewish Holiday Kitchen by Joan NathanDough1/2 pound unsalted butter, softened8 oz cream cheese, softened2 cups all-purpose flourRaisin Nut Filling1/2 c sugar1/2 c seedless raisins1 tsp cinnamon1 c finely chopped nuts1/4 c sugar (for topping)Strawberry Jam Filling1 c ground almonds1 c strawberry jam1/4 c sugar (for topping)In a mixing bowl or food processor, cream the butter and cream cheese together. Beat in the flour, little by little. Knead the dough lightly until all the flour is incorporated. Refrigerate at least 1 hour. Divide the dough into 3 or 4 portions, depending on the size you want the rugelach to be. Prepare one of the fillings by combining the ingredients (except the 1/4 c sugar for the topping) and set aside. Roll out one of the portions of dough in a circle about 1/16 inch thick. With a knife or pastry wheel, cut the pastry into 16 pie-shaped wedges. If the dough is sticky, dust it with a little flour. Sprinkle or spread the filling of your choice on each little wedge. Beginning at the wide edge, roll the dough up toward the point. Place on an ungreased cookie sheet and carefully sprinkle with a tiny bit of the reserved sugar. Repeat with the rest of the dough and filling. Bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.Try: 2151159384Striped Fruit PopsTaste of Home3/4 c honey, divided2 cups sliced fresh strawberries12 plastic cups or Popsicle molds6 kiwifruits, peeled and sliced12 Popsicle sticks1-1/3 cups sliced fresh ripe peaches In a blender, combine 1/4 c honey and strawberries; cover and process until blended. Pour into cups or molds. Freeze for 30 minutes or until firm. In a blender, combine 1/4 c honey and kiwi; cover and process until blended. Pour over frozen strawberry layer; insert Popsicle sticks. Freeze until firm. Repeat with peaches and remaining honey; pour over kiwi layer. Freeze until firm.?Yield:?1 dozen. Try: Sweet Dreams Chocolate Fudge From the Food Network 13 oz jar marshmallow creme/fluff 2 c white sugar 1 can evaporated milk 1/2 c (1 stick) butter, softened1/2 tsp salt 6 c chocolate chips (any kind) 2 tsp vanilla extract Line a 9x13 pan with parchment paper. Set aside. In a large non-stick saucepan or double boiler over medium-low heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring it just to boiling (a few dime sized bubbles), cook for 5 minutes or until thick and dark, stirring constantly (don't let it get to a rolling boil). Temp should reach 235 (soft ball stage). Turn heat to low and pour in the chips. Stir until chips are melted and mixture is smooth. Stir in vanilla and any add-ins. Pour into prepared pan. Chill in refrigerator 2 hours or overnight. Lift out of the pan, cut into squares (like 6x8) and wrap in parchment paper. Makes about 12 servings. Variations: Add 1 c of add-ins such as nuts, raisins, cranberries, mini-marshmallows, quartered Oreos (shake in a colander first to rid excess crumbs), crushed peppermint sticks, chopped toffee barsUse different flavors of chips Mint: Use half peppermint extract/half vanilla Chocolate peanut butter: Divide the cooked mixture in half, melt 1 c semi-sweet chocolate and 1/2 c milk chocolate chips into one half, then stir 3/4 c peanut butter into the other half. Pour the chocolate half into the pan, and top with the peanut butter half. Buttered rum: Stir in 1/2 tbsp Buttershots and 1/2 tbsp rum along with vanilla.The Homestead’s Apple Bread 325°The Homestead Restaurant, Merrimack, NHCombine in a very large (12” dia) mixing bowl:4 c flour1 1/4 tsp salt1 1/4 tsp baking powder1 1/4 tsp baking soda1 1/4 tbsp cinnamonCombine in another large (10-12” dia) mixing bowl:4 eggs at room temperature (can microwave 30 secs)3 c sugar1 1/4 c oil27 oz applesauceStir the flour mixture in batches into the applesauce mixture. Coat the bottom of 4 loaf pans (or 16 mini loaf pans) with cooking spray. Spoon batter into the prepared pans. Bake for 40-60 minutes (or 20-30 minutes for mini loaves) or until a wooden toothpick in the center comes out clean. Cool pans on a wire rack for 10 minutes. Remove loaves from pan and cool completely on rack. Loaves can be refrigerated or frozen. They are great toasted and topped with butter or cream cheese.Original measurements for the bulk recipe:16 eggs11 c white sugar5 c oil16 c flour5 tsp salt5 tsp baking powder5 tsp baking soda5 tbsp cinnamon6 lb 12 oz applesauceUltimate Oreo PuddingBy friend Shelley Luke1 pkg Oreo cookies2 pkg cream cheese, softened16 oz whipped topping2 sticks (1 c) butter 2 large pkg instant chocolate pudding mixCrush all but 3 or 4 Oreo cookies and line bottom of 13x9 cake pan with crumbs. Melt butter and pour on top. Mix and spread evenly. Chill in refrigerator (NOT freezer). Mix cream cheese with 8 oz whipped topping. Spread evenly over cookie crust. Chill. Prepare pudding and spread pudding evenly over cream cheese mixture. Chill again till the pudding sets. Spread 8 oz whipped topping over pudding. Crush remaining Oreos and sprinkle on top. Serve immediately or chill in fridge.Low Fat Chocolate MuffinsBy Chocolate-Covered Katie2/3 c + 2 tbsp milk2 tbsp yogurt 1/2 cup + 2 tbsp oil OR additional yogurt 2 tbsp white or apple cider vinegar 4 tsp pure vanilla extract 1 1/2 cup spelt or all-purpose flour (or Bob’s gf) 1/2 cup cocoa powder 2 tsp baking powder 1/2 tsp salt 1/2 cup sugar or xylitol 1 1/2 tbsp stevia OR 6 additional tbsp sugar 1 cup chocolate chips, optional Grease a muffin tin and set aside. In a large measuring bowl, whisk together the first 4 ingredients and let sit at least 10 minutes. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, stir just until evenly combined, then portion into the muffin tins. If desired, you can press a few chocolate chips into the tops of the muffins as well. Bake 14 minutes or until domed and a toothpick comes out mostly clean from the center of a muffin. Store leftovers in the refrigerator, and they are best eaten or frozen after 2-3 days. Delicious when reheated. Makes 12 muffins. Try: Vegan Chocolate Ice CreamTake a bag of frozen mango and a bag of frozen cherries or strawberries, a little agave nectar or honey and two tbsp of cocoa powder and process it altogether in the food processor and you'll have an absolutely wonderful chocolate ice-cream like dessert.Try: White Chocolate Cranberry Granola Bars 350° 1/4 c sugar1/4 c honey1/4 c maple syrup2 tbsp peanut butter1 egg white1 tbsp fat-free evaporated milk1 tsp vanilla extract1 c whole wheat flour1/2 tsp baking soda1/2 tsp ground cinnamon1/4 tsp ground allspice2 c old-fashioned oats1-1/2 c crisp rice cereal1/3 c vanilla or white chips1/4 c dried cranberries1/4 c chopped walnuts In a large bowl, combine the sugar and wet ingredients. Combine the flour, baking soda, cinnamon and allspice; stir into sugar mixture. Stir in the oats, cereal, chips, cranberries and walnuts. Press into a 13-in. x 9-in. baking pan coated with cooking spray. Bake 18-20 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 2 dozen. Vegan Pecan Pie 350°By Chocolate-Covered KatiePrep 10 min / Fridge 30 min / Bake 45 min = 1.5 hours1 1/2 cup coarsely chopped pecans2 tbsp molasses, blackstrap or regular3/4 cup pure maple syrup, honey, or agave1/4 tsp pure stevia powder1/3 cup water1-2 tbsp bourbon OR 1 additional tbsp water2 tbsp nut butter (almond, cashew, or pecan recommended for neutral flavor) OR butter spread1/4 cup flaxmeal1 1/2 tsp pure vanilla extract1/2 tsp saltWhole pecans for garnish if desired9-inch pie crustWhisk together all ingredients and let sit at least 30 minutes in the fridge, during which time it will thicken due to the flaxmeal. Pour filling into a crust. Arrange whole pecans over top if desired. Bake on the center rack 35 minutes, then do not open the oven door but let sit in the now-turned-off oven an additional 10 minutes.Pie CrustBy Chocolate-Covered Katie1 3/4 cup white whole wheat flour1/2 tsp salt1/3 cup vegetable or melted coconut oil1/3 cup to 1/2 cup cold water, as neededStir everything together to form a dough. If too dry, add more water or oil. If too sticky, add more flour. Form a ball with your hands, roll out or press directly into a pie pan. Prebake for 10 minutes at 400 if more flaky crust is desired before filling.2038350-52387500Milkshakes!!! The base (for 1 person)1/2 c. milk1 tbsp sugar1 1/2 c. ice cream (1/8 gallon)Flavor additionsTips:First mix milk and sugar together in the blender for 15 seconds to dissolve the sugar. Then add the remaining ingredients (add ice cream in small chunks for easier blending) and blend on high till smooth.For recipes with pieces (candy, cookie, nuts, etc), blend the base first, then add in pieces and blend til just mixed.For recipes with berries or frozen fruit, blend fruit with milk until smooth, then add ice cream.If you don't have chocolate ice cream, add 3 tbsp chocolate syrup to vanilla ice cream.The flavors (measurements for 1 person)Bananas Foster1 banana, 1/4 c caramel sauce, 2 tbsp rum extract, pinch cinnamon in vanilla ice creamCandy 1 candy bar or 1/2 c. candy pieces in chocolate or vanilla ice cream (suggestions: Reese’s Cups, Heath bar, M&Ms, Peppermint stick, Butterfinger, Lindt Truffles, chocolate chips)Chocolate 2 tbsp chocolate syrup in chocolate ice creamChocolate Banana1 banana in chocolate ice creamChocolate Cheesecake: 1/4 c cream cheese in chocolate ice creamChocolate Hazelnut: 1 tsp hazelnut extract and 1/2 c. hazelnut pieces in chocolate ice creamChocolate Peanut Butter: 5 tbsp peanut butter and 3 tbsp chocolate syrup in chocolate ice creamChocolate Raspberry1/2 c frozen or fresh raspberries or raspberry extract to taste in chocolate ice creamCookies 'N Cream 5 Oreos (or any cookie) broken to bits in chocolate or vanilla ice creamCookies 'N Mint 2 drops mint extract and 5 Grasshopper or Oreo (regular or mint) cookies in chocolate or vanilla ice cream Dreamsicle: 1/4 c frozen orange juice concentrate in vanilla ice creamEgg Nog: 1/2 c egg nog instead of milk, dash cinnamon & either nutmeg or ginger in vanilla ice creamJamocha 2 tbsp chocolate syrup and 2 squirts coffee syrup in vanilla ice creamMalt (with any flavor):Add 1-2 tbsp instant malted milk powder to the milk & sugar before blendingMint Chocolate Chip: 2 drops mint extract and 1/2 c. chocolate chips in vanilla ice creamPeaches 'n' Cream: 2/3 c. peaches and 1 drop almond extract in vanilla ice creamPumpkin: 2/3 c. pumpkin, 1/3 tsp. cinnamon, 1/3 tsp vanilla in vanilla ice creamStrawberry 5 real strawberries in strawberry ice creamStrawberry Banana8 frozen or fresh strawberries, halved and 1/2 banana in vanilla or strawberry ice creamVanilla 2 drops vanilla extract in vanilla ice cream Fish/SeafoodTry: Baked Fish 350°Brush an 8 oz fish fillet with 1 tsp olive oil and sprinkle with seasoning of your choice. Bake at 350 until opaque, about 15 minutes.Cajun Pecan Catfish425°1 pound catfish fillets2 tbsp olive oil1 tbsp Cajun Seasoning2 tsp lemon juice1 tsp thyme1/3 cup finely chopped pecans2 tbsp grated Parmesan cheese1 tbsp plain dry bread crumbs1 tbsp parsleyMix oil, Cajun seasoning, lemon juice and thyme in medium bowl. Brush 1/2 the mixture on both sides of fish in shallow dish. Add pecans, Parmesan cheese, bread crumbs and parsley to remaining oil mixture; mix well. Coat fish on both sides in bread crumb mixture. Place fish in shallow baking pan sprayed with no stick cooking spray. Bake 10 to 15 minutes or until fish flakes easily with a fork.Crunchy Tilapia3/4 cup panko bread crumbs1/4 cup parsley, chopped1 large egg, lightly beaten1 Tbsp milk1 lb tilapia fillets, halved lengthwise (catfish works, too)3/4 tsp salt2 Tbsp canola oilCombine the panko and parsley on a dinner plate. Mix egg and milk in a bowl. Dip each fish fillet in the egg-and-milk mixture and shake off the excess; dredge lightly in the crumb mixture. Sprinkle with salt. Heat oil in a large nonstick skillet over medium heat. Add the fillets and cook until golden brown on one side, about 4 minutes. Turn, and cook until fish is no longer translucent in the center, about another 4 minutes.Fox Point Salmon375°2 fillets of salmon (6-8 oz. each)1 tsp. Penzeys FOX POINT SEASONING1 TB. butter1/2 lemonLightly grease a baking sheet. Place the fillets on the sheet, skin side down. Sprinkle with FOX POINT SEASONING. Cut the butter into small pieces and place over the fish. Then squeeze the juice from the lemon over the fillets, then slice the lemon and place on the fish. Cover with aluminum foil and bake for 8-10 minutes. Mom's Tuna Penne Salad By Amy’s mother, Marian Price2 c penne1 c cauliflower pieces1 can tuna, drainedDash salt, pepper, dill weed2 hardboiled eggs, chopped? c mayonnaise1 tbsp mustard2 tbsp vinegarCook penne for 12 min. During last 5 min add cauliflower pieces on top of penne. Drain and rinse in ice water. Drain and place in large bowl. Add tuna, spices and eggs. In separate bowl, mix remaining ing’s; pour this over salad and mix gently. Chill before serving.Try: Parmesan Parsley Lemon Crusted FishWomen’s Health MagazineIn a shallow dish, mix 1/2 cup panko, zest from 1 lemon, 2 tbsp grated Parmesan, and 2 tbsp chopped parsley. Use to coat any white fish before baking.Parmesan Herb Crusted Tilapia450°1/3 cup sliced almonds, finely chopped1/4 cup plain dry bread crumbs3 tbsp McCormick Parmesan Herb Seasoning (or Penzeys Brady Street Sprinkle)1/2 tsp Paprika1 pound tilapia filletsOlive oilMix almonds, bread crumbs, Seasoning and paprika in shallow dish or plastic bag. Brush fish lightly with oil. Coat or shake evenly with almond mixture. Place fish on greased foil-lined shallow baking pan. Bake 10-12 minutes or until fish flakes easily with a fork.Pan-Fried Tilapia with White Wine and CapersBy Prep 8 min / Cook 8 min1/4 cup white wine, dry1/4 cup tomato(es), seeded and chopped2 tbsp fresh lemon juice2 tbsp capers, drained1 medium garlic clove, minced1/2 tsp dried basil1 1/2 pounds raw tilapia (four 6-oz pieces)1/2 tsp table salt1/4 tsp black pepper, freshly ground1/4 cup all-purpose flourCooking spray1 Tbsp olive oil2 Tbsp light butter2 Tbsp parsley, chopped1 medium lemon, cut in wedges (optional)Combine first 6 ingredients, stirring well with a whisk; set aside. Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan. Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired. Yield: 4 servings (serving size: 1 fillet and 2 tbsp sauce).Tuna au Poivre with Lemon-Caper Lentils217170015875Good Housekeeping1 1/3 c water2/3 c green lentils1 tsp salt 2 tsp black pepper4 (6-ounce) tuna steaks (1 inch thick)1 tbsp(s) olive oil1 medium shallot, finely chopped1 cup(s) reduced-sodium chicken broth1 tbsp(s) capers, chopped1 tbsp(s) fresh lemon juice In 2-quart saucepan, combine water, lentils, and 1/2 tsp salt; heat to boiling on high. Reduce heat to low; cover and simmer 20 to 25 minutes or until lentils are tender. Drain lentils and return to pan; cover to keep warm.Meanwhile, evenly season tuna, on both sides, with 1/2 tsp salt and 4 tsp pepper, pressing in pepper. In 12-inch cast-iron skillet, heat oil on medium-high until hot. Add tuna and cook 5 to 8 minutes for medium or until desired doneness, turning over once. Transfer to plate; cover to keep warm.To same skillet, add shallot and cook 1 minute, stirring. Add broth and capers; heat to boiling. Boil 3 minutes or until liquid is reduced by half. Add lentils; heat through. Remove from heat; stir in lemon juice. Serve tuna over lentils.MeatsAmy’s Steak TipsPut tips in a mixing bowl and pour over them in generous amounts to coat:Red winesoy sauceWorcestershire sauceminced garlicsalt and pepperLet sit for about 30 minutes. Then pour the tips into a skillet and cook over medium-high heat, stirring occasionally, until done to taste (about 15 minutes).Ann’s Awesome Nachos 350°By Amy’s aunt, Ann Frome1 lb ground beef1 jar salsaCheese singlesLettuceTomatoSour cream1 bag round yellow corn tortilla chipsBrown ground beef in skillet. Drain off fat, and then mix with 1/2 jar of salsa. Arrange round nacho chips in one layer on a cookie sheet. Top each chip with 1/4 of a cheese single. Then top with 1 spoonful of ground beef. Bake for 10 minutes or until cheese is melted. Serve with lettuce, tomato, sour cream and salsa.Buckaroo Marinade (For steaks and chops)By Justin’s grandmother, Halina Green1 1/4 c salad oil3/4 c soy sauce1/4 c Worc sauce2 tbsp dry mustard2 1/4 tsp salt1 tbsp pepper1/2 c wine vinegar1 1/2 tsp dried parsley 2 crushed garlic cloves? c lemon juiceCombine all ingredients; mix well.Taco RingThe Pampered Chef2 cans crescent roll doughLettuce1 lb ground beef TomatoTaco seasoning pk Sour cream1 c shredded cheddar cheese SalsaBrown meat following instructions on taco seasoning packet. On a round baking sheet, arrange the dough strips into a star-shaped ring, with the big ends overlapping on the inside and the points hanging over the edge of the baking sheet. Place meat on the inside of the dough ring and top with cheese. Wrap dough strips around the meat and cheese. Bake following instructions on dough package. Put lettuce, tomato, sour cream, and salsa in serving bowls as toppings.Hungarian GoulashFrom Fix-It and Forget-It Cookbook2 lb beef chuck, cubed1 onion, sliced1/2 tsp garlic powder1/2 c ketchup2 Tbsp Worcestershire1 Tbsp brown sugar1/2 tsp salt2 tsp paprika1/2 tsp dry mustard1 c cold water2 Tbsp onion soup mix1/2 c water1/4 c flourToss the beef with the onion soup to coat and brown the beef in a tad of oil. Place in crockpot with bine all the remaining ingredients except the flour and 1/2 cup water. Pour over meat.Cover and cook on high for 4 hours; or low 8 hours.Dissolve flour in the 1/2 cup water. Stir into meat mixture. Cook on high until thickened; about 10 minutes. Serve over noodles.Irish Beef Stew Fix-It and Forget-It Cookbook2 lbs. stewing beef, cubed 1 envelope dry onion soup mix 2 10 3/4 oz. cans tomato soup 1 soup can water 1 tsp. salt 1/2 tsp. pepper 2 cups diced carrots (6) 2 red potatoes, diced 1-lb. frozen peas 1/4 cup water Place everything except peas and water in crockpot. Cover. Cook on Low 8 hours. Add peas and water. Cover. Cook on Low 1 more hour. Makes 4-6 servings. Serve with warm crusty bread.Pastene Oven Baked Lasagna 325°9 lasagne noodles 2 cloves chopped garlic 3/4 c chopped onion 1 lb ground beef 1 tsp Italian seasoning 2 tsp salt 48 oz pasta sauce Olive oil1 lb ricotta cheese 2 eggs, beaten 1 lb shredded mozz.1/2 c grated parm. cheese Cook noodles until al dente; drain and keep warm. Lightly brown garlic and onion in a large skillet, then mix in the ground beef and sauté until the beef is done. Add the sauce, salt and seasoning and mix well. In a separate bowl, mix the ricotta cheese and eggs. Grease a 9x12 baking pan with olive oil. Pour 1/2 c sauce into the bottom of the pan. Cover with 3 noodles, then a layer of meat sauce, then ricotta then mozzarella cheese. Do this same layering two more times, then sprinkle on the parmesan cheese. Bake 45 min, let cool 10 mins.Old-Fashioned Beef Stroganoff From an old BH&G book1 lb beef sirloin pieces1 bag large egg noodles, rice, or rotini1 tsp shortening or butter1 onions, sliced1 clove garlic, minced1 can cream of mushroom soup1 cup sour cream3 oz can mushroom pieces (undrained)2 tbsp ketchup1/2 tbsp Worcestershire sauceHeat water for noodles. Tenderize the meat and season with salt and pepper. Mix sour cream, soup, ketchup, Worc. Sauce and mushrooms in mixing bowl. Sauté onions and garlic in pan with shortening until onions start to brown. Add meat and sear until meat is to desired doneness, and set aside. Heat sauce in a separate pot and mix with meat, then serve over noodles.Mom’s Delightful Pork Chops By Amy’s mother, Marian Price1-2 tbsp olive or cooking oil4 pork chops2 cans cream of celery soup12 oz beer2 onions, sliced vertically Pepper, thyme, rosemary2-3 carrots, sliced in thin roundsHeat oil in skillet to high. Mix beer and soup in a small bowl. Add the pork chops to the skillet and sear on both sides. Reduce heat to medium and pour in beer/soup mix, onions, and carrots; stir to combine. Sprinkle chops with pepper, thyme and rosemary. Cover and cook on low heat about 10 minutes till pork is done. Serve with noodles and a green vegetable like broccoli.Meatloaf350°By Justin’s mother, Kathryn Haight2 lb ground beef3 tbsp mayonnaise2 squirts ketchup1 egg2-3 shakes Worc. sauce 1 c bread crumbs1/4 c dry minced onions1/2 tsp garlic saltMix ingredients thoroughly in large bowl. Press into bread pan. Cook 1 1/2 hours.Mom's BBQ Pulled Pork SandwichesBy Amy’s mother, Marian PricePut pork shoulder (or Boston butt) in a crockpot and pour in enough root beer to cover it. Cook on low 7 hours. Drain off liquid, then use two forks to pull the pork apart. Mix in about 4 oz barbeque sauce per pound and serve on bulkie or sub rolls.Patty MeltsBy Ree Drummond, Food Network1 stick butter1 whole large onion, halved and sliced1 1/2 pounds ground beef5 dashes Worcestershire sauce8 slices rye bread8 slices Swiss cheeseIn a medium skillet, melt 2 tbsp of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.Melt 2 tbsp of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.On a clean griddle or in a large skillet over medium heat, melt 2 tbsp of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tbsp butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately! Perfect Ham 350°By friend Kathy Rose8 lb smoked ham1/2 c brown sugarLarge can crushed pineappleIn small bowl, mix brown sugar with juice from can of crushed pineapple. Place ham in a roasting pan at least 2 inches deep, and coat with pineapple/brown sugar glaze. Pour 1 in. water in bottom of pan. Spread crushed pineapple all over ham. Cover completely with aluminum foil. Cook for 1 1/2 hours.Papa's California Burgers By Amy’s father, Tom PriceHamburger meat1 egg per 1 lb meat1 tbsp dried onion per 1 lb meat2-3 dashes Worcestershire sauce per 1 lb meatMix above; let stand 5 minutes. Bake, fry or grill.Pirate StewFrom Fix-It and Forget-It Cookbook3/4 cup sliced onion1 lb. ground beef1/4 cup uncooked, long grain rice3 cups diced raw potatoes1 cup diced celery2 cups canned kidney beans, drained1/2 tsp. salt? tsp. pepper1/4 tsp. chili powder1/4 tsp. Worcestershire sauce1 cup tomato sauce1/2 cup waterBrown onions and ground beef in skillet. Drain. Layer ingredients in crockpot in order given. Cover. Cook on Low 6 hours, or until potatoes and rice are cooked.Rouladen German recipe By Amy’s mother, Marian Price2 lb. round steak, fat trimmed Hot prepared mustard4 slices bacon, cut to fit beef pieces3 tbsp dill relish or minced pickleFlour3 tbsp butter2 cups beef bouillon1 onion, chopped (optional)Red wine (optional)Cut the meat into 4 thin pieces about 4”x8”. Pound meat with mallet to thin. Spread each piece with mustard; top with bacon and pickle (and onion if desired). Roll up carefully and secure with toothpicks or cotton butcher string, making sure filling is completely enclosed. Dust each roll with flour. Brown on both sides in melted butter. Add bouillon (and wine if desired) and season with salt and pepper. Cook slowly, covered, for 1 hour or until meat is tender. (or use pressure cooker at 10 lb for 30 min). Remove fastenings. Thicken the gravy with corn starch, flour, or sour cream, stir in the parsley, and serve.Shepherd’s Pie 350°English recipe By friend Louise Castleman1 lb ground beef8 1/2 oz. canned cream corn8 1/2 oz. canned or frozen sweet peas1 pkg. herb beef gravy mix (or 1 can)8 servings mashed potatoes1 tbsp steak sauceBrown ground beef, drain and set aside in casserole. Prepare gravy mix in same frying pan. In casserole dish, mix gravy, beef, corn, peas, steak sauce and spices (salt, pepper, onion powder). Top with mashed potatoes and cook in oven for 30 min. Serve with more steak sauce.Slow Cooker ChiliChristine Gallary, 6 servingsTotal Time: 45 mins, plus 6 to 8 hrs in crockpot3 tbsp vegetable oil2 medium yellow onions, medium dice1 medium red bell pepper, medium dice6 medium garlic cloves, finely chopped1/4 cup chili powder1 tbsp ground cumin2 pounds lean ground beef1 1/2 tsp kosher salt, plus more as needed1 (28-oz) can diced tomatoes1 (14-oz) can tomato sauce2 (15-oz) cans kidney beans, drained & rinsed1/4 cup coarsely chopped pickled jalape?os or green chiles, drained (optional)Shredded cheddar cheeseThinly sliced scallionsSour creamHeat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.Stir in the jalape?os or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.The flavors continue to develop as the chili sits, so go ahead and make it up to 2 days in advance and refrigerate it in a container with a tight-fitting lid. It can also be frozen for up to 1 month.Special Sauce for Burgers (1 cup)By Bon AppetitCombine in a medium bowl:1/2 cup mayonnaise2 tbsp ketchup1 tbsp finely grated onion1 tbsp sweet relish or 1 tbsp dill pickle relish2 tsp adobo sauce from canned chipotle chiles in adobo1/8 tsp celery salt1/8 tsp kosher saltCountry-Style Ribs Baked in Barbecue Sauce 300°Adapted from the Joy of Cooking4 lbs country-style pork ribs1 1?2 cups favorite barbecue sauce1 cup orange juice1 vidalia onion, slicedArrange ribs in 9x13 baking dish and top with sliced onions. Whisk together BBQ sauce and Orange juice and pour sauce over ribs and onions. Cover dish tightly with heavy duty aluminum foil and bake for three hours. Uncover, increase oven temp to 350 and bake for one hour longer, turning once after 30 minutes. Remove ribs to a warm platter, cover and let stand for 15 minutes.Spoon fat off the sauce and serve with the ribs.3-Ingredient Fast Chili Bowl (“Hungry Guy Chili”)By Chocolate-Covered Katie2 cans Amy’s Black Bean Chili2 c cooked rice (Uncle Ben’s Ready Rice is quickest)1 c shredded cheddarMix rice and chili in medium bowl, and microwave for 5 minutes or until hot, stirring halfway through. Add cheese and microwave for 1 more minute.Buffalo Chickpea ChiliBy Chocolate-Covered Katie15 oz diced tomatoes15 oz tomato sauce15 oz chickpeas15 oz protein of choice1 c diced carrot1/2 cup diced onion1/2 cup diced celeryoptional 1/2 cup corn1 tbsp minced garlic1 1/2 tbsp chili powder1/2 tbsp paprika1/4 tsp salt1/2 tsp cumin3-4 tbsp buffalo or hot sauce4 oz softened cream cheese (optional)To add a little extra depth of flavor if desired, you can start by sautéing the onion with a little oil or buttery spread for a few minutes. Then sear/brown meat in the same pot if using. Combine all ingredients and stir well. Stovetop: bring to a boil, then lower to a simmer and cook uncovered for 45 minutes or until vegetables reach desired softness. Slow cooker: set to low and cook 6-8 hours. (Time may vary, depending on your slow cooker’s size and settings.Instant pot: combine all ingredients, set to high pressure manual for 10 minutes, then do a natural release.Taco Seasoning bulk mix By Lisa Leake of 100 Days of Real Food (from the book)2 tbsp chili powder 1 tbsp each ground cumin, dried oregano, and salt Combine all ingredients and store in an airtight container. Stir 2.5 tsp into 1 lb cooked ground beef for tacos. Pasta/GrainsBow Ties with Pesto, Feta and Cherry TomatoesDave Lieberman, Food Network16 oz bowtie pasta (farfalle) or 32 oz tortellini1 c (1/2 pint) cherry tomatoes, halved1 c (4 oz) crumbled feta cheese1/2 c walnuts or pine nuts, optionalKosher salt and freshly ground black pepperOlive oil, as neededPesto (recipe below)Pesto:5 big handfuls basil leaves (@2 hefty bunches)1/2 cup pine nuts or 3/4 cup walnuts1/2 cup fresh grated Parmesan or Pecorino Juice of 1 small lemon2 cloves garlic, peeledKosher saltAbout 20 grinds freshly ground black pepper3/4 cup extra-virgin olive oilCook pasta according to package directions. While pasta cooks, blend pesto ingredients in a blender. Drain pasta (under cold water if desired for a pasta salad) and combine with the pesto. Toss in the cherry tomatoes and the crumbled feta, and nuts if desired. Season to taste with salt and pepper. Carrabba’s Herb-Olive Oil Dip1 1/2 tsp finely chopped fresh flat-leaf parsley3/4 tsp finely chopped fresh basil3/4 tsp finely chopped fresh rosemary1/4 tsp dried oregano1/4 tsp granulated garlic1/8 tsp crushed red pepper flakes1/2 tsp salt1/4 tsp freshly ground black pepper1/3 cup extra-virgin olive oilMix all spices in a small serving bowl. Add the olive oil and stir. Serve with bread for dipping and enjoy.Gold Medal Corn Muffins425°Pour 1 c. water into a medium mixing bowl. Add 3 1/2 cups of Gold Medal Corn Muffin Mix (found at food service stores). Whisk until just mixed. Fold in add-ins if desired (such as blueberries, or a pinch of salt or spices). Scoop mix into greased muffin tins or 8x8 baking pan. Bake for 15 minutes (20 min’s for pan) or until the top springs back when touched. De-pan muffins after 2 minutes of cooling to prevent soggy bottoms.Creamy (Whole-Wheat) Mac and CheeseBy Lisa Leake of 100 Days of Real Food3 c whole-wheat macaroni 1/4 c butter2/3 cup heavy cream plus 2 tbsp, divided1 1/4 c cheddar or Monterey Jack cheese, grated 1 1/4 c other cheese (Parmesan, gruyere, etc or cheddar)*1/2 tsp saltpepper to taste (great with pepper on top)Cook pasta according to package directions and drain. In the pot you used, melt the butter over medium-low heat. Stir in 2/3 c cream until well combined. Turn the heat to low and add the pasta, cheese, salt and pepper and cook while stirring until the cheese melts. Stir in 2 tbsp of cream, season with black pepper and serve.*Bistro Roca: half parmesan, half gruyereCucumber Sandwiches IIIRecipe by KIMBEE100 on 1 (8 ounce) package cream cheese, softened 1/2 cup mayonnaise 1 (.7 ounce) package dry Italian salad dressing mix 2 loaves French bread, cut into 1 inch slices 2 medium cucumbers, sliced 1 pinch dried dill weedIn a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight. Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. The cream cheese mixture keeps for about a week.Greek Yogurt Mac & CheeseBy Chocolate-Covered Katie16 oz cooked elbows or small pasta4 c shredded cheddar cheese or a mix of cheeses*1 cup milk of choice1/2 tsp salt1 cup unsweetened Greek yogurtoptional: spinach, kale, or any other steamed veggies you might wish to addIn a small pot, stir together the milk, cheese, and salt until cheese melts. Add the yogurt and cook on low, just until the sauce is hot. Stir in the cooked pasta and any veggies you desire.*Good combos:1.5 c mozzarella + 1.5 c American + 1 c cheddar 1 c cheddar + 1/2 c parmesan + 1/2 c gruyereHoney-Cheese Rolls By Publix Aprons Simple Meals 4 oz Deli fresh mozzarella cheese, sliced 1 (11-oz) can thin-crust pizza dough 6 tsp unsalted butter, divided 6 tsp orange blossom honey, divided Preheat oven to 400°F. Cut cheese into 6 slices. Unroll dough; cut into 6 even squares. Place 1 cheese slice in center of each dough square; top with 1 tsp each butter and honey. Fold corners of dough to center of each square and seal completely closed. Bake 14–15 minutes or until golden and thoroughly cooked. Serve warm. (Makes 6 servings.)Homemade Spaghetti OsBy Chocolate-Covered Katie1/2 c tiny pasta or 1 c larger pasta, cooked15 oz no-salt-added tomato sauce2 tbsp milk1/2 tsp onion powder1/4 tsp paprika1 tsp salt1 tbsp Italian seasoningpinch pure stevia OR 1 tbsp sweetener of choice2-3 tsp buttery spread3-4 tbsp nutritional yeastOptional: mini meatballsBring all ingredients but pasta to a boil, stir in meatballs if using, then cook on low until the butter is melted. Drain pasta, pat dry with a towel, pour into the sauce, and stir to combine. Before reheating any leftovers, stir and add a little milk if needed.Justin’s Garlic BreadSub rolls, halvedButter or margarineGarlic powderGarlic saltLemon pepperSeason saltAdoboOreganoSlather the open-faced bread halves with butter. Sprinkle all with a generous amount of garlic powder, and a small amount of garlic salt. Sprinkle top halves only with season salt, lemon pepper, Adobo and oregano. Place top halves on top of bottom halves and wrap with enough foil to keep the butter from leaking out. Bake at about 350° till browned, about 10 minutes.Make-ahead Garlic Bread Sprinkle: mix in a cup 1/4 c garlic powder, 2 tbsp garlic salt, and 1 tbsp each of season salt, lemon pepper, Adobo & oregano. Pour through funnel into spice jar.Pull-Apart Herb Biscuits 450°1 tube (12 ounces) refrigerated buttermilk biscuits1/4 cup butter, melted2 tbsp grated Parmesan cheese1 tbsp sesame seeds1 tsp minced garlic1 tsp dried parsley flakes1 tsp dried basil1/2 tsp dried oregano1/2 tsp dried thymeSeparate biscuits and cut into quarters. In an ungreased 9-in. round baking pan, combine the remaining ingredients. Add biscuits and toss to coat. Bake for 8-12 minutes or until golden brown. Invert onto a serving platter. Serve warm.Quick and Easy Alfredo SauceBy Dawn Carter, 1/2 c (1 stick) butter8 oz cream cheese (no substitutions)2 tsp garlic powder2 c milk6 oz grated Parmesan cheese1/4 tsp ground black pepper1/4 tsp salt16 oz thick pastaBoil water for pasta. While pasta cooks, melt butter in a non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Stir and remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly; thin with milk if cooked too long. Toss with hot pasta and serve.Roasted Butternut Squash Ravioli with a Sage Brown Butter SauceBy Emeril Lagasse, Food Network18-20 oz butternut squash ravioli1/2 c butter12 fresh sage leaves (1 tbsp)1/4 c grated Parmigiano-Reggiano cheese1 tbsp finely chopped fresh parsley leavesWhile ravioli cooks, melt the butter in a large sauté pan, then add the sage and continue to cook until the butter starts to brown. Remove from heat. Season cooked ravioli with salt and pepper and place some in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the cheese over each plate and garnish with parsley. (Original version making the ravioli from scratch)Try: Mini Flatbread Pizza 350°Layer in order on a mini flatbread or sandwich thin: pesto sauce, shredded parmesan, thinly sliced tomato, and shredded mozzarella. Bake for 10 minutes.Whole-Grain Pumpkin Waffles (and Donuts)By Lisa Leake of 100 Days of Real Food1 1/2 c whole-wheat pastry or white whole wheat flour1 tbsp pumpkin pie spice1/4 tsp baking soda2 tsp baking powder1/2 tsp salt2 eggs, beaten1 1/2 c milk4 tbsp butter, melted2 tbsp pure maple syrup1/2 c pumpkin pureeIn a large bowl or stand mixer bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Make a well in the center and pour in the eggs, milk, melted butter, and maple syrup. Using electric beaters (or a lot of elbow grease with your whisk), mix together until well combined. Gently beat in the pumpkin puree. Add batter to waffle maker (and/or electric donut maker) and cook according to manufacturer directions.Healthy Waffles By Chocolate Covered Katie 2 c spelt flour 1 tsp salt 1 tsp baking soda 4 tsp baking powder 1/4 tsp pure stevia OR 1/2 c agave, honey or maple syrup 3/4 c milk of choice OR 1/4 c if using liquid sweetener 1 3/4 c applesauce 1 tbsp oil OR 1/4 c more applesauce 1 1/2 tbsp pure vanilla extract Combine dry ingredients in a large bowl, and wet in a separate bowl. Pour wet into dry, and stir until evenly combined. Use extra grease on iron if omitting oil. Cook about 4 minutes in standard waffle iron (try not to lift the lid while cooking). Makes about 6 waffles.Maple Caramelized Apple Topping By Susan Nye of Around the Table 1 1/2 tbsp unsalted butter 2 Granny Smith apples, peeled, cored and sliced 1/2 tsp ground cinnamon 1/3 c maple syrup Melt butter in a large sauté pan over medium heat; add apples, sprinkle with cinnamon and cook, stirring often, for about 5 minutes. Add maple syrup and continue cooking for 5 minutes or until apples are bubbly and tender. Serve apples warm over the French toast or waffles. Or, yes, over ice cream! Whole-Wheat Cheddar Garlic Drop Biscuits 375°By Lisa Leake of 100 Days of Real Food1 cup whole-wheat flour1 1/4 tsp baking powder1/2 tsp salt1/4 tsp garlic powder1 cup cheddar cheese, freshly grated1/2 cup butter, 1 stick, melted1/2 cup milkIn a medium sized bowl whisk together the flour, baking powder, salt, and garlic powder. Use a fork to stir in the grated cheese. Mix in the melted butter and milk until well combined, but not over-mixed. Drop 12 heaping spoonfuls of the mixture onto a large ungreased baking sheet (evenly spaced). Bake until light brown, about 18 to 20 minutes. Serve warm and enjoy.Creamy Macaroni and Cheese 375°By Julia Moskin, New York TimesPrep time: 10 minutes / Cook time: 1 hour 15 minutes1 cup whole cottage cheese, sour cream, or cream cheese2 cups whole milk1 tsp dry mustardPinch cayennePinch freshly grated nutmeg1/2 tsp salt1/4 tsp freshly ground black pepper1 pound grated sharp or extra-sharp white cheddar Or 8 oz cheddar and 8 oz other cheeses3/4 cup meat and/or veggies (optional) (steamed cauliflower is a good "sneaky" add-in)1/2 pound elbow pasta, uncooked1 tbsp butterPosition an oven rack in upper third of oven. Grease a 9-inch round or square baking pan. In a blender, purée first seven ingredients. Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes. Uncover pan, stir gently, sprinkle with reserved cheese and dot with butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.Tips: If you refrigerate the uncooked dish for 8 hours, it will cook in half the time.You can freeze the uncooked dish, and when needed, defrost overnight and bake as directed.Sautéed Shrimp or Chicken with Lemon and Caper Cream Sauce on Angel Hair PastaOlive Garden16 oz angel hair or spagettini pasta, cooked1/2 c olive oil1 lb chicken strips or 40 salad shrimp 2 tsp chopped garlic1/4 c capers1/2 c white wine or water3 c light or heavy cream3/4 c lemon juiceWhite pepper to tasteSalt to taste2 tsp chopped fresh parsley (optional)In a heavy bottom sauté pan heat the olive oil and sauté the shrimp/chicken for 2 minutes. Add garlic and capers and cook 30 seconds. Add wine and lemon juice and reduce by half. Remove the shrimp/chicken to a plate. Add cream and reduce by 1/3. Season sauce with salt, white pepper, and parsley. Toss the cooked angel hair pasta and meat to coat with the sauce.Whole-Grain Cornbread 350°By Lisa Leake of 100 Days of Real Food2/3 cup whole-wheat flour, + 1 extra tablespoon1/2 cup whole-grain cornmeal1 tablespoon baking powder1/8 teaspoon salt4 tablespoons butter1/2 cup heavy cream1 tablespoon pure maple syrup2 eggs1/2 cup sour cream1/2 cup cheddar cheese, sharp, gratedWhisk 2/3 c flour together with cornmeal, baking powder and salt. In a small pan over medium heat melt the butter. Whisk in 1 tbsp flour and keep whisking until it begins to brown. Pour in cream and whisk until it thickens (should only take a couple minutes). Mix in maple syrup and remove from heat. Add cream mixture, eggs, sour cream and grated cheese to dry flour mixture. Blend together well without overmixing. Pour batter into a square or round glass baking dish. Bake for 25 minutes or until toothpick comes out clean.Poultry/EggsAwfully Easy Barbecue ChickenFrom the Fix-It and Forget-It CookbookPlace 1/2 c water in bottom of crockpot. Add 2-4 lb chicken legs and thighs. Pour 14 oz. bottle barbecue sauce over top. Cover. Cook on Low 8 hours or High 4 hours. (Optional: put 2 quartered onions on bottom, then water.) Serve additional sauce over mashed potatoes.Baked Garlic-Thyme Chicken350°By Lv2Sun on 4 tbsp butter, softened2 green onions, chopped2 garlic cloves, crushed1 tsp lemon juice1 tsp dried thyme leaves 1?2 tsp salt1?4 tsp fresh ground pepper 1 chicken, cut upIn a small bowl, blend together the butter, green onions, garlic, lemon juice, thyme, salt, and pepper. Arrange the chicken, skin side up, in at 13 x 9" baking dish. Spread seasoned butter over chicken. Bake 50 minutes, or until tender, basting occasionally with the pan juices.Try: Breakfast Frittatas In an oven-proof skillet, sauté 2 c any combination of vegetables. Blend 1 egg, 1/2 c cottage cheese and 1/4 c milk until smooth. Pour over sautéed veggies, cover skillet and cook on med-low heat until bottom is set and top is still slightly wet. Transfer the skillet to the broiler and broil until the top is set, 2-3 minutes. Sprinkle with 3/4 oz shredded cheese and broil until cheese melts. Serves 2.Caprese Quiche375°By friend Tracy Marston6 eggs 2 c milk10 cherry tomatoes, quartered1/2 c shredded parmesan or crumbled goat cheese1 c mozzarella, diced1/2 c sweet onion, diced1 c fresh basil, choppedWhisk together milk and eggs. Gently fold in remaining ingredients. Grease a pie dish and pour in egg mixture. Bake for 45 minutes or until the top is golden and the egg is set. Let stand for 10 minutes and serve.Try: Chicken Bryan like Carrabba’s Serves 6 / Prep. Time: 0:551 tbsp minced garlic1 tbsp minced onion1/2 c dry white wine1/4 c fresh lemon juice2/3 c chicken broth1 tbsp butter 1 1/2 c chopped sun-dried tomatoes1/4 c chopped basil1/2 tsp kosher salt1/2 tsp white pepper6 chicken breast halvesExtra virgin olive oil8 oz. caprino or other goat cheese, room tempSauté garlic and onion in 1 tbsp olive oil in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in chicken broth and butter. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside. Brush chicken breasts with olive oil and sprinkle with 1/2 tsp each of salt and black pepper. Grill chicken over hot coals 15-20 minutes, or until cooked through. A couple of minutes before chicken is done, place equal amounts of cheese on each breast. Spoon prepared sun-dried tomato sauce over chicken.Chicken PiccataBy Giada De Laurentiis2 skinless and boneless chicken breasts, butterflied and then cut in halfSea salt and freshly ground black pepperAll-purpose flour, for dredging6 tbsp unsalted butter5 tbsp extra-virgin olive oil1/3 cup fresh lemon juice1/2 cup chicken stock1/4 cup brined capers, rinsed1/3 cup fresh parsley, choppedSeason chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tbsp of butter with 3 tbsp olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tbsp butter and add another 2 tbsp olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tbsp butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.Copycat Panda Express Orange SauceChocolate-Covered Katie1/2 cup vegetable broth (120g)2 tbsp cornstarch or arrowroot (30g)3-4 tbsp orange marmalade (45-60g)2 tbsp minced garlic (30g)1/2 tsp powdered ginger2 tbsp plus 2 tsp rice vinegar (45g)2 stevia packets, or 2 tbsp sugar 2 tbsp soy sauce (or gluten-free soy sauce) (30g)optional: 1 tsp sesame oilOptional: green onions for garnish, crushed red chilies for a spicy variationWhisk broth and cornstarch or arrowroot until dissolved. Add all other ingredients and bring to a boil over medium-low heat, stirring occasionally until thickened; remove from heat. Makes about 1 1/4 cup. Serve over whatever you wish: rice, meat, veggies, soba noodles, tofu, etc.Creamy Buffalo Chicken350°By friend Jackie Chawla4 chicken breasts1/2 tbsp canola oil1/4 c cream cheese1/4 c ranch salad dressing1/8 c buffalo sauce1/8 tsp garlic powder1/4 c shredded cheddar cheeseSeason chicken with seasoned salt, or salt & pepper. Sautee in oil until browned. Place in greased 8x8 baking dish. Beat the cream cheese with a mixer until very smooth, then beat in ranch dressing, buffalo sauce and garlic powder. Stir in shredded cheese, and spread over chicken in baking dish. Bake 20-25 minutes.Delores’ Fantastic Fajitas By friend Delores Conway2 chicken breasts, sliced into strips1 onion, sliced 1 green pepper, slicedShredded lettuceDiced tomatoGrated cheeseSouthwestern salsaSour cream4-6 soft tortillas, heatedIf desired, marinate chicken strips in fajita seasoning. Melt butter in med-high skillet. Sauté onions and peppers for 5 minutes. Add chicken strips and cook until chicken is done, about 10 minutes. Turn the heat up to high and stir until veggies and chicken are browned, 1-2 minutes. Serve with remaining ingredients. Serves 2.Hibachi Meal with steak, chicken, veggies, fried riceBy jessicapowers, Cook the rice first, so that it has time to cool down before you fry it. Prep ingredients while rice cooks. Hibachi chicken & steak:3/4 lb each of chicken breast & top round steak, diced1 tbsp vegetable oil1/2 tsp sesame seed oil1 tbsp butter3 tbsp soy sauce2 tsp fresh lemon juicedash salt and pepperHeat the oils in a large skillet or wok on med high heat. Add other ingredients and sauté for 6-8 minutes or until no longer pink. Keep warm.Hibachi vegetables:1 tbsp vegetable oil1/2 tsp sesame seed oil1 white onion, sliced1 large zucchini, diced1 tbsp butter2 tbsp soy saucedash salt and pepperHeat the oils in a separate large skillet or wok on med high heat. Add other ingredients and sauté for 6-8 minutes or until tender. Keep warm.Fried rice:2 tbsp vegetable oil1/2 c white onion, chopped1 c bean sprouts1/2 c sweet peas2 large eggs4 c cooked, cooled rice4 tbsp butter4 tbsp soy sauceHeat oil on medium high in the pan used for the meat. Add the onion and sauté for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts and peas. Sauté for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scramble as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook 1 minute. Serve all with hibachi dipping sauce.Honey Lemon Chicken Stir-Fry1 c brown rice or lo mein noodles1 1/2 lb chicken breast chunks (1” squares)2 tbsp olive oil1 tbsp minced garlicJuice from one lemon1/4 c honey2 c frozen mixed stir-fry veggiesMarinate chicken in oil, garlic and lemon juice for 30 minutes. Begin stir-frying chicken mixture, and when chicken is white on the outside, add veggies and honey. Serve atop noodles or rice.Justin’s Parma Rosa FettucineA recipe by Justin Green24 oz fresh fettucine from the deli15 oz alfredo sauce8 oz red pasta sauce2.25 oz sliced black olives4 oz sun-dried tomatoes, softened and diced4 oz chopped fresh mushrooms (optional)1 boneless skinless chicken breast (or 2 halves)Mix together the sauces, olives, tomatoes and mushrooms, and heat in saucepan over medium heat, stirring frequently. Sprinkle chicken with salt and pepper, grill or broil, and cut into bite sized pieces. Boil fettucine for about 3 minutes. Mix chicken and fettucine with sauce and serve. Serves 6.Microwave scrambled eggs Coat a 12 oz. microwave safe dish with cooking spray. Add 2 eggs, 2 tbsp milk and spices and beat till blended. Add cheese, meat, veggies etc. Microwave on HIGH for 45 seconds; stir. Microwave another 45 seconds. Microwave sunny side up eggsPre-heat your plate, swish a little butter around on it, and then crack an egg onto the plate. Place the yolk at the top gently so it won't explode, and microwave for 45 seconds. Miracle ChickenBy Princess House4-5 lbs. fresh whole chicken1 lemon, sliced into wedges1/4 cup olive oil2 tsp. minced garlic1/2 tsp. garlic powder1/2 tsp. onion powder1/2 tsp. oregano2 tsp. salt1 tsp. black pepperPrincess House Fantasia Bake, Serve & Store 3-in-1 Miracle Dish (or any glass chicken roaster with a lid)Rinse chicken and pat dry with a paper towel and place in Fantasia dish. Squeeze lemon over chicken and arrange wedges around and inside of chicken. Combine next seven ingredients in a small bowl and rub mixture all over and inside of chicken. Cover with lid and microwave on high for 35-45 minutes (depending on microwave and size of chicken.)Mom's Egg SaladBy Amy’s mother, Marian PriceMix together:4-6 chopped hard-boiled eggs 1/4 cup mayonnaise1 tsp mustard1-2 tsp relish1/2 tsp curry powder1/2 tsp salt1/4 tsp or a grinding of pepperParisian Chicken 350°By Amy’s mother, Marian Price4-6 boneless skinless chicken breast halves1 can cream of mushroom soup1 c low fat sour cream1/4 c sherryPaprikaPut chicken in shallow baking dish. Mix soup, sour cream and sherry and cover chicken with it. Sprinkle with paprika. Bake 40-60 minutes till chicken is done. Serve over rice or egg noodles.Parmesan Crusted Chicken425°By Hellman's 1/2 cup mayonnaise1/4 cup grated Parmesan cheese4 boneless, skinless chicken breast halves4 tsp. Italian seasoned dry bread crumbsCombine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayo mixture, then sprinkle with bread crumbs. Bake until chicken is thoroughly cooked, about 20 minutes.Peanut Butter BetsBy Jungle Jim's restaurantGrilled chicken breasts or burger patties in buns smothered with hot peanut butter, bacon, cheddar, dill chips, tomato, iceberg and mayo.Pineapple Ginger Stir-FryAdapted from Chocolate-Covered Katie recipe1 lb diced chicken breast12 oz various veggiesOther add-in such as cashews, water chestnuts1 can pineapple chunks1/2 c soy sauce1/4 tsp salt1 tsp minced garlic1 tsp gingerStart preparing rice or soba noodles. Sautee chicken in cooking oil until no longer pink. Add broccoli (if using) and cook until it turns bright green. Add other ingredients except pineapple and stir-fry. Add pineapple and heat through. Serve over rice or soba noodles.Teriyaki Chicken or Beef Stir-Fry 1 pkg frozen stir-fry veggies 1 lb cubed chicken or steak2 tbsp soy sauce1 tbsp teriyaki sauce1 c white or brown rice, cookedSautee meat in pan with salt, garlic, and pepper until no longer pink. Add frozen vegetables and sauces and cook until tender. Serve over rice.Meat & Cheese Quiche375°By Pillsbury1 cup evaporated milk, half-and-half or milk4 eggs, slightly beaten1/4 tsp salt1/4 tsp pepper8 slices bacon, crisply cooked, crumbled - OR 1 c ham1 cup shredded Swiss, Mozz or Cheddar cheese (4 oz)1/4 cup grated Parmesan cheese1 tbsp chopped onion, if desiredPie crustIn medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.Egg Soufflé 400° By Lisa Leake of 100 Days of Real Food2 tbsp butter 2 tbsp whole-wheat flour 1 c milk 1/8 tsp salt pinch pepper 5-6 eggs 1 cup fillings (optional) Grease a 9-inch round baking dish. Separate the eggs by placing the whites in a separate bowl from the yolks. Whisk the egg whites with a mixer on high speed until soft peaks form (pictured) and set aside. Melt the butter in a small saucepan over medium heat. Once the foam has subsided, whisk in the whole-wheat flour. Keep whisking until the mixture begins to brown then turn the heat down to low and slowly add the milk while still whisking constantly so lumps do not form. Turn it back up to medium and continue whisking until the milk mixture begins to thicken, about 5 minutes. Remove the pan from the heat and add salt and pepper. Quickly whisk the egg yolks into the milk mixture without allowing them to cook. Pour the milk/yolk mixture into the fluffy egg whites and using a rubber spatula carefully fold the two together without crushing the air out of the egg whites. Also fold in filling (like ham and/or cheese) if desired. Do not overmix. Scoop the mixture into the prepared baking dish and bake until lightly brown on top, about 20 – 25 minutes. Serve immediately (otherwise the soufflé will “fall”).Turkey Roulade375° Serves 10 / Prep Time 40 mins / Total Time 2 hours1/2 boneless, skinless turkey breast (2.5-3 lbs)Coarse salt and freshly ground pepperStuffing (see below for recipe or use bag mix)1/4 c chopped craisins (if buying stuffing)1/4 c chopped pistachios (if buying stuffing)8 oz very thinly sliced baconPlace turkey, skinned-side down, on a cutting board. Slice through thickest part of breast, creating a flap. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic, season with salt and pepper, and store in refrigerator up to 1 day.Make stuffing with cranberries and pistachios. Place turkey, skinned-side down, on a work surface. Season with salt and pepper. Spread stuffing over top, leaving a 1/2-inch border. Working from one short side, roll breast up tightly into a log, enclosing stuffing. Turn seam-side down. Drape bacon slices over breast, overlapping slightly to cover completely. With kitchen twine, tie at 4 even intervals; replace any stuffing that falls out.Roast until a thermometer inserted in thickest part reads 155 degrees (temperature will continue to rise during resting), about 1 hour, 10 minutes. Let rest 15 minutes before slicing and serving.Stuffing:1/4 loaf seeded rye bread2 tbsp unsalted butter1 small onion, finely chopped1 stalk celery, finely chopped3 cloves garlic, minced1 tbsp minced fresh thyme1 tbsp minced fresh sage2 tsp minced fresh oregano1/2 cup low-sodium chicken broth1/4 cup chopped dried cranberries1/4 cup chopped pistachiosRemove crust from bread and cut into 1/2-inch cubes (makes about 2 cups packed). Bake bread on a baking sheet until dry and edges are golden, about 10 minutes. Transfer to a bowl. Heat butter in a skillet over medium-high heat until foamy. Add onion, celery, garlic, herbs, and 1/2 tsp salt. Cook until onion is translucent, about 4 minutes. Transfer to bowl with bread; add broth, cranberries, and pistachios. Stir to combine. Season with salt and pepper.Salads/VegetablesAlyson’s Broccoli Salad 1 head fresh broccoli, cut into bite size pieces1/2 cup raisins1/4 cup red onion, chopped2 tbsp white sugar3 tbsp white wine vinegar1 cup mayonnaise1 cup sunflower seeds10 slices baconPlace bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours. Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve. Apple SaladBy The Rustic Leaf, NH10 oz bag baby spinach leaves1 large sweet apple, chopped1/2 c dried cranberries (or raisins)1/2 c candied (or toasted) walnuts6 oz crumbled goat cheesePoached apple dressing or balsamic vinaigretteToss all ingredients together in a large bowl. Optional: Bake 1/2 of the chopped apple at 350 for 20 minutes or until golden and tender.Try: Baked BeansSimmer 1 cup of canned navy beans with 1 tbsp each of ketchup & brown sugar.Try: Balsamic Honey Mustard dressing2 tbsp balsamic vinegar1 tbsp honey1 tsp Dijon mustard1/4 tsp ground black pepper1/4 c extra virgin olive oilWhisk vinegar, honey, mustard and pepper in small bowl. Slowly add oil in a thin stream, whisking constantly until well blended. Pour over salad.Try: Caribbean Beans and Rice2 c Camilla long grain rice1 c Bohio red or black beans5 c waterchopped onionsgarlicthymecurry powdercoconut creamRatio is: 2c rice for each c beans, 1c water for each c beans, 2c water for each c rice. Boil beans until soft not soggy. Fry chopped onions in large pot in vegetable oil. Add beans (not water) and cook for 40-50 seconds. Add water. When water comes to a boil, add rice, salt and seasonings. Cook uncovered on one notch above medium heat, until water is almost evaporated. Then lower the heat to 3 notches below medium, cover and cook for 12 minutes.Corn on the CobGRILLED By friend Colin PrincipeThis is the best way to cook corn. Soak the corn, husks and all, in ice water for 1-2 hours. Place on the grill and cook over medium heat for 15-20 minutes. You can grill your meats or other items alongside, just move the corn off to the side or up to your warming rack. Keep rotating the corn, and the corn is ready to come off when the outer husk is brown but not burnt.Husking the corn hot off the grill can be a challenge. You can either let it cool a little bit, or you can use two pairs of tongs or oven mitts. Watch out for escaping steam.MICROWAVED By Weight WatchersWrap husked corn in waxed paper and microwave for 1 minute; serve.BOIILED Joy of Cooking – In husk for 1-3 minutesCranberry, Feta and Roasted Walnut 1 package (10 oz.) mixed salad greens1 c sweetened dried cranberries1 pkg (4 oz.) crumbled Feta cheese1/2 c coarsely chopped toasted walnutsBalsamic Honey Mustard dressingLayer salad greens, cranberries, cheese and walnuts in bowl. Top with Balsamic Honey Mustard Dressing.Try: Creamy Italian Salad Dressing Blend in a blender or food processor:1/2 cup mayonnaise1/2 cup oil2 tsp onion (dry) 2-3 tbsp vinegar1 tbsp honey (sugar) 1/2 tsp basil1/4 tsp oregano1/4 tsp garlic powder1/4 tsp salt1/8 tsp pepperFox Point VeggiesMicrowave 1 cup of covered veggies 2-4 minutes (depending on whether frozen or fresh) with 1 tbsp of water. Stir in 1 tbsp butter and 1 tsp Penzeys Fox Point Seasoning and serve.Try: Easy Baby Carrots425°Line a baking sheet with foil. Toss 1 lb baby carrots with a drizzle of olive oil and chopped fresh thyme, salt, and pepper to taste. Put the carrots on the sheet. Roast until tender, 25-30 minutes, stirring once halfway through. pFrench Fries or Sweet Potato Fries350°Cut sweet or Idaho potatoes in wedges and place in Ziploc bag. Add extra virgin olive oil, just enough to coat. Then add tsp. minced garlic, tsp. minced onion flakes, dash sea salt & pepper. Zip up and shake well. Place on baking sheet sprayed with non-stick cooking spray. Bake 30-45 min. Check on them in between and turn if needed.Gorgy SaladBy friend Mary Lou Wielosynski1 head of Romaine lettuce, chopped1 tomato, chopped Green olives1 small Vidalia onion, slicedMom’s Italian Salad Dressing (see recipe)Gorgonzola cheeseMix dry ingredients; toss with dressing; top with cheese.Microwaved Sweet PotatoesWash sweet potatoes. Puncture a few times with a fork. Place on paper towel on microwave-safe dish. Cook on high for 4-5 minutes for the first potato, plus 2-3 minutes for each additional potato. Turn over potatoes halfway through cooking. Top with 1 tsp margarine and sprinkle of cinnamon.Try: Greek Dressing3 tbsp. lemon juice3 tbsp. water1 packet Good Seasons Italian salad dressing mix2/3 c. olive oil3 tbsp. Feta cheese, crumbled1/2 tsp. oreganoCombine lemon juice, water and salad dressing mix in a cruet or jar. Shake well. Add olive oil, Feta cheese, and oregano. Shake well. Make one cup. For salad: Tomato, cucumber, Greek olives, radish, lettuce and spinach.Loaded Mashed PotatoesA recipe by Amy Green20 oz of potatoes, any kind1/4 c butterMilk (to texture desired)1 tbsp baconSalt and pepper to taste1 tbsp fresh chives1/4 c grated parmesan cheese3 tbsp sour cream1 tsp minced garlic1tsp onion powderMicrowave potatoes, covered, for 8 minutes or until very tender. Blend potatoes with all other ingredients using a potato ricer or electric mixer. For regular mashed potatoes, omit all except the milk, butter, salt and pepper.Mom’s Italian Salad DressingBy Amy’s mother, Marian PriceUsing Good Seasons Italian mix and cruet, follow directions for “To prepare with less oil.” Use extra-light olive oil (1/4 c), and white wine vinegar or balsamic vinegar (1/4 c).Try: Nonna's Tuscan Salad Dressing3 tbsp mayonnaise1/3 cup red wine vinegar1/2 cup water2 tsp lemon juice2 tbsp grated parmesan cheese3 tbsp olive oil1 clove minced garlic (optional) 1/4 tsp dried oregano1/4 tsp dried basil1/8 tsp black pepper (ground, taste) Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.Nutty Broccoli1 package (16 ounces) frozen chopped broccoli, thawed1/2 cup shredded Swiss cheese1/2 cup chopped pecans1/4 cup butter, melted1/4 tsp garlic salt1/4 tsp pepperPlace broccoli in a large microwave-safe bowl. Combine the remaining ingredients; pour over broccoli. Cover and microwave on high for 3-4 minutes or until tender.Olive Garden Salad:1 bag Dole American Blend salad4-5 slices red onion4-6 black olives2-4 banana peppers1/2 c. croutons1 small tomato, quarteredFreshly grated parmesan cheeseChill a salad bowl in the freezer for at least 30 minutes. Mix all ingredients in bowl.Dressing:1/2 c mayonnaise1/3 c white vinegar1 tsp vegetable oil2 tbsp corn syrup2 tbsp parmesan cheese2 tbsp romano cheese1/4 tsp garlic salt - or one clove garlic minced1/2 tsp Italian seasoning1/2 tsp parsley flakes1 tbsp lemon juiceMix all ingredients thoroughly in a blender. Add sugar if too tart. Pour generously over salad.Try: Penzey’s Italian DressingTo make 1 Cup, a standard dressing bottle full, mix 1 TB. seasoning in 1 TB. water, let stand 5 minutes, then whisk well with 2/3 Cup vegetable oil and 1/3 Cup vinegar. To reduce the calories, use 2/3 Cup of a mild vinegar, such as rice vinegar, and 1/3 Cup oil. Roasted Asparagus 400°By friend Qian ChenBrush asparagus with olive oil and bake for 5-8 minutes. Sprinkle with salt and pepper.Potato Salad for People Who Don’t Like Potato SaladBy Morgan Cyr5 lb potatoes, cooked and chopped1 dozen hard-boiled eggs, chopped 1 16 oz pkg maple bacon, cooked and chopped ? c. fresh chive stalks, chopped1/2 jar (15 oz) mayonnaise Cook the potatoes and eggs and cool completely (recommended to refrigerate overnight). Chop and mix all prepared ingredients in large container.Try: Roasted Asparagus with Capers and Lemon 425°By Martha Stewart2 bunches asparagus, trimmed (about 2 pounds)1/4 c capers, rinsed well, soaked, and drained2 tbsp extra-virgin olive oilArrange asparagus and capers evenly on 2 rimmed baking sheets. Drizzle with oil, turning asparagus to coat. Season with salt, and sprinkle with red-pepper flakes. Roast, shaking sheets once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.Roasted Baby Potatoes with Herbs 400°By Giada De Laurentiis1 pound small white and red-skinned potatoes (about 1 3/4-inch diameter), scrubbed1 tbsp herbes de Provence, plus extra for garnish3 cloves garlic, minced1/4 cup extra-virgin olive oil, plus extra for drizzlingSalt and freshly ground black pepperPut the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a baking dish, spacing them evenly apart. Roast until tender and golden, turning occasionally with tongs, about 1 hour. Transfer to a platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired.Roasted Veggies 400°By Amy’s coworker, Jackie ChawlaCut up any veggies and put on a cooking sheet -drizzle olive oil and salt (optionally herbs, garlic etc.), mix with hands. Bake 30-40 minutes. For asparagus, do the above and also add balsamic vinegar. For Brussels sprouts, cut in half, microwave, then roast with olive oil, parmesan cheese and crumbled bacon.Try: Sautéed or Grilled SquashSautee zucchini or other squash in 1 tsp olive oil with minced garlic. Or grill squash slices for 6 minutes and sprinkle with seasonings.Season’s in Derry House DressingAs close as Amy can come to it3/4 c mayonnaise1/3 c white vinegar1/2 tsp oregano1/2 tsp basilCombine together in food processor until well blended. Chill overnight.Try: Sweet Potato Boats400°Wash & prick 4-6 sweet potatoes. Bake on low rack 45-60 minutes or till fork tender. Let cool. Slice lengthwise in half and scoop out potato flesh, leaving 1/4-inch border of flesh to support potato shape. Use mixer & blend scooped out flesh with 1/3 cup butter, 1/3 cup of honey, and 1/3 cup of sweet creamer (I like to use French Vanilla), dash cinnamon, dash nutmeg. Spoon mixture back into potato shells. Garnish with mini marshmallows. Bake for about 10 minutes or until marshmallows are a golden brown.Van Otis Italian SaladServed at Café Van Otis, Manchester, NHMixed greens (inc. Romaine & spinach)Grape tomatoesDiced mozzarellaSundried tomatoesArtichokes from a can or jarCroutonsGrilled chicken (optional)Mix all ingredients. Top with Mom’s Italian Salad Dressing (see separate recipe).OtherChocolate Peanut Butter Banana Protein Shake12 oz milk2 scoops protein powder1 banana2 tbsp peanut butter1 c iceBlend all in a high-powered mixer. Add water if needed to thin.Chocolate Fudge Protein Shake mix (10 servings) By Chocolate-Covered Katie3/4 c Dutch cocoa powder1 1/4 c chocolate protein powder1 1/4 c PB2 1 1/4 tsp salt2 1/2 tsp Nustevia (optional) To use: Blend 1/2 c mix with 2 c milk, 2 frozen bananas, 1/2 tsp vanilla and 1 tbsp flaxseed oil.Healthy Eggnog By Chocolate Covered Katie 2 c milk (Use a thicker milk for best taste, such as almond milk, full-fat canned coconut milk, or half milk and half creamer) 1 c Mori-Nu silken-firm tofu (other brands have an aftertaste) 1 tsp lemon juice (optional) 1/4 tsp salt 4 tsp xylitol or sugar 2 NuNaturals stevia packets, or 2 tbsp sugar1 tsp pure vanilla extract 1 tsp cinnamon 1/2 tsp each nutmeg and ginger 1/8 tsp cloves Rum to taste (optional) Combine all ingredients and blend until smooth. Warm in the microwave to make it thicker and sweeter, then cool before drinking, if desired.Boysenberry PunchBy friend Tracy MarstonCombine in punch bowl and serve immediately:3/4 liter ginger ale1 liter fruit punch2 pints of boysenberry sorbetBlack Halloween Punch1 envelope unsweetened grape soft drink mix1 envelope unsweetened orange soft drink mix2 c white sugar3 quarts cold water1 liter ginger aleStir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. To make a frozen hand: Wash a disposable glove, fill with water, seal with a rubber band and freeze until hard. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.Flip Flop Wine Cooler1 oz ginger alefill with white winesplash of favorite fruit juicefloat favorite fruit sliceCaramel Apple CiderStir caramel sauce and 1/2 tsp cinnamon sugar into 8 oz steaming cider. Top with whipped cream and a drizzle of extra caramel.Try: Russian Hot Tea 1 can pineapple juice2 cans frozen orange juice concentrate1 gallon sweet teaDash nutmeg, cinnamon and All-SpiceCinnamon sticksBring all ingredients to a boil in pot on stovetop. Reduce heat to simmer and serve hot.Try: Homemade Flavored WaterAdd one of the following variations into a large pitcher of water, then add ice and allow to chill for 1 hour before serving.Citrus: Sliced orange, lemon, and lime Raspberry Lime: Sliced lime, handful of raspberriesStrawberry Basil: 10 sliced strawberries, 5 basil leavesWatermelon Rosemary: 1/2 c watermelon chunks, two sprigs of rosemaryPineapple Mint: 1/2 c pineapple chunks, 15 mint leaves“Real” Hot Cocoa - Combine 1 c hot milk, 3/4 tsp cocoa powder, and 1.5-2 tsp maple syrup.Raisin Paste (substitute for dates in recipes)By Laura Fuentes - SuperGlueMom Place 1.5 c raisins in a glass bowl. Pour boiling water over them, just enough to cover, and let sit 10 minutes. Reserve 1/4 cup raisin water and drain. Blend in food processor until it is a thick paste. Add water one tbsp at a time, until it is a smooth peanut butter like consistency. Makes 1 cup. Use 2 tsp for every date in most recipes. Refrigerate up to 3 weeks, or keep frozen in cubes for several months. Try: Penzey’s Sandwich DressingMix 1/4 c Penzeys Sandwich Sprinkle with 1/4 c water, let stand 5 minutes, then add 1 c vinegar and 1 1/3 cup oil, shake and store.Fruit & Yogurt SmoothieBy Chocolate Covered Katie Blend until smooth:1/3 to 1/2 cup milk6 oz plain yogurt1 cup frozen fruitPinch uncut stevia ................
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