African Peanut Soup
1 - 2 Tbsp olive oil 1 onion, chopped (about 1 - 2 cups) 4 garlic cloves, minced 1 - 2 Tbsp ginger, minced 1 jalapeno, cored and diced 2 tsp cumin...
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African Peanut Soup
1 - 2 Tbsp olive oil
1 onion, chopped (about 1 - 2 cups)
4 garlic cloves, minced
1 - 2 Tbsp ginger, minced
1 jalapeno, cored and diced
2 tsp cumin
2 - 3 Tbsp tomato paste
4 cups chicken or vegetable broth
1 can chickpeas, drained
¾ cup creamy peanut butter (can be unsweetened)
1 sweet potato, peeled and diced
1 can crushed tomatoes
(optional) 1/4 tsp cayenne
(optional) 1 bunch collard greens, chopped
(optional) 1-pound shredded chicken
(optional) Garnish: fresh cilantro, lime juice, crushed peanuts
Heat the olive oil over medium heat in a large pot. Sauté the onions for 3 to 4 minutes. Add the garlic, ginger, jalapeño, cumin, and cayenne (if desired). Stir for 1 to 2 minutes. Add the tomato paste and stir. Add the broth, chickpeas, peanut butter, sweet potato, tomatoes, and additional water if needed. Stir to combine and bring to a boil. Reduce heat to low and let simmer until the sweet potato is tender, about 15 minutes. Add collard greens and/or chicken if desired, and cook for an additional 5 to 15 minutes. Mash the sweet potatoes with a fork or spoon. Add salt as needed for taste, garnish, and enjoy.
Ancient Appetizers
Serve food that your family’s favorite Bible heroes ate. Make a first century Palestine “charcuterie” board by creating a plate of appetizers that inc...
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Ancient Appetizers
Serve food that your family’s favorite Bible heroes ate. Make a first century Palestine “charcuterie” board by creating a plate of appetizers that includes rustic loaves of bread or crackers, including those made with ancient grains, such as spelt or millet. Finger foods include dried fruits such as figs, dates or apricots, and sliced olives. Ensure that pits are fully removed for the safety of small teeth. Add some hummus and pita bread and enjoy!
Apple Crisp
8 large apples, peeled and sliced 1 tsp. cinnamon 1 cup brown sugar 1 cup granulated sugar 1 cup flour 1 egg ½ tsp. salt 1 tsp. baking powder ½ cup me...
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Apple Crisp
8 large apples, peeled and sliced
1 tsp. cinnamon
1 cup brown sugar
1 cup granulated sugar
1 cup flour
1 egg
½ tsp. salt
1 tsp. baking powder
½ cup melted butter (optional)
Preheat oven to 350 F. Place sliced apples in greased 9x13 baking dish. Combine cinnamon and brown sugar. Sprinkle ½ of mixture over apples. Combine granulated sugar, flour, egg, salt, and baking powder. Spread this mixture over apples, which will act as a crust. Sprinkle remaining cinnamon/brown sugar mixture over top. Optional: pour butter over everything. Bake for 40 minutes or until golden brown and bubbly.
Argentine Pionono
3 large eggs, room temperature 2 Tbsp granulated sugar 1 tsp honey ½ cup all-purpose flour ¼ tsp salt Savory fillings of your choice: lunchmeats, chic...
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Argentine Pionono
3 large eggs, room temperature
2 Tbsp granulated sugar
1 tsp honey
½ cup all-purpose flour
¼ tsp salt
Savory fillings of your choice: lunchmeats, chicken, cheese, vegetables, etc.
Line and butter a rectangular baking tray. Set aside. In a stand-up mixer bowl, add in eggs, sugar, and honey. Using the wire whip attachment, mix to incorporate slowly and then switch to high speed and whisk for 10 minutes until ribbon stage. Add in sifted flour and salt into the mixture in 3 additions. Gently fold in to combine after each addition. Pour batter into prepared baking tray and spread evenly. Bake using middle rack at 360 F in a preheated oven for 8-10 minutes or until golden brown and the sides detach from the baking sheet. Remove from the oven and let it cool completely in the tray. Once completely cooled, remove the baking sheet. Spread fillings on the pionono. Roll it into a log. Refrigerate until ready to eat.
https://www.elmundoeats.com/argentine-pionono-roll-cake/
Arugula and Pear Salad with Honey Dressing
Dressing: 1/4 cup honey 1/4 cup balsamic vinegar 1/2 cup extra virgin olive oil 1 garlic clove, minced finely Salad: arugula lettuce pears goat chees...
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Arugula and Pear Salad with Honey Dressing
Dressing:
1/4 cup honey
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 garlic clove, minced finely
Salad:
arugula lettuce
pears
goat cheese
pomegranate seeds
candied walnuts or pecans
** Can also use gorgonzola cheese instead of goat cheese and add grapefruit instead of pears.
Whisk all dressing ingredients together. Combine salad ingredients and dressing. Keep extra dressing in fridge as it will keep for several weeks.
Asparagus Roll Ups
Ingredients: 12 slices white bread, crust removed One and a half 8ounce pkg cream cheese 2 Tbsp chopped green onions 8 slices bacon, cooked and crumbl...
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Asparagus Roll Ups
Ingredients:
12 slices white bread, crust removed
One and a half 8ounce pkg cream cheese
2 Tbsp chopped green onions
8 slices bacon, cooked and crumbled
24 fresh asparagus
1 ¼ cups melted butter
Parmesan cheese
Using a rolling pin, flatten each piece of bread. Combine cream cheese, bacon, and green onions. Spread bread with cheese mixture, covering entire piece of bread. Place 2 asparagus on each slice of bread. Roll up and place seam side down on greased baking sheet. Brush each roll up with butter and sprinkle with parmesan cheese. Bake at 400 F for 12 minutes or until slightly brown. They will go fast!
Baked Apples
4 large apples 1/4 cup brown sugar 1 tsp. cinnamon 1/4 cup chopped pecans (optional) 1/4 cup currants or chopped raisins butter 3/4 cup boiling water...
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Baked Apples
4 large apples
1/4 cup brown sugar
1 tsp. cinnamon
1/4 cup chopped pecans (optional)
1/4 cup currants or chopped raisins
butter
3/4 cup boiling water
Preheat your oven to 375 F. Cut out holes in apples for stuffing: Rinse and dry the apples. Use a sharp paring knife to cut out the cores. First cut out the stem area and then use a small metal spoon to scoop out the seeds. Cut the holes so that they are an inch or so wide. Leave the bottom ½ inch of the apples intact. Place the brown sugar, cinnamon, currants or chopped raisins, and chopped pecans (if using) in a small bowl and stir to combine. Put the apples in a baking dish and stuff each apple with the sugar stuffing mixture. Place a dot of butter on top of the sugar. Pour the boiling water into the bottom of the baking dish. Bake at 375 F for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan. Serve with a side of vanilla ice cream.
Baked French Toast
Base Ingredients: 2/3 to ¾ cup of melted butter 1 cup brown sugar 1 Tbsp cinnamon Mix the above 3 together and pour in the bottom of a 9x13 pan Egg M...
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Baked French Toast
Base Ingredients:
2/3 to ¾ cup of melted butter
1 cup brown sugar
1 Tbsp cinnamon
Mix the above 3 together and pour in the bottom of a 9x13 pan
Egg Mixture Ingredients:
7 eggs
2/3 cup of milk
Pinch of salt
Mix the above 3 together in a bowl.
Take 12 slices of square bread. Hold 2 pieces of bread together and soak quickly in above egg mixture. Lay in the pan so that there are 6 (2 deep) slices filling the pan. Take the rest of the egg mixture and pour over the bread. Cover and refrigerate overnight. In the morning, bake at 350 F for approximately 30 minutes. When serving, cut in pieces and turn each piece upside on a plate so that the butter/sugar mixture is showing when serving.
Baked Parmesan Chicken
3 lbs. bone-in chicken thighs 1 cup of breadcrumbs 1 cup of grated parmesan cheese garlic salt to taste pepper to taste paprika to taste Preheat ove...
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Baked Parmesan Chicken
3 lbs. bone-in chicken thighs
1 cup of breadcrumbs
1 cup of grated parmesan cheese
garlic salt to taste
pepper to taste
paprika to taste
Preheat oven to 350 F. Rinse chicken thighs. Pour remaining ingredients in plastic bag. Coat each thigh by placing it in the bag and shaking it. Place chicken in one layer in a baking dish. Add 1/3 cup of water to the bottom of the dish. Dot each chicken thigh with butter or margarine. Bake for 1 hour. Enjoy!
Banana Boats
4 small bananas ⅓ cup semisweet chocolate chips ½ cup miniature marshmallows Preheat oven to 300º. Slit each banana lengthwise through 1 side of peel,...
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Banana Boats
4 small bananas
⅓ cup semisweet chocolate chips
½ cup miniature marshmallows
Preheat oven to 300º. Slit each banana lengthwise through 1 side of peel, taking care to avoid cutting all the way through banana. Stuff each slit with chocolate chips and marshmallows. Wrap each banana in aluminum foil, place upright on a baking sheet and bake until chocolate and marshmallows have melted, 10 to 15 minutes. Unwrap and serve immediately.
https://www.myrecipes.com/recipe/banana-boats
BBQ Shrimp
3-lbs. shrimp, deveined 12 Tbsp. butter, melted 4 Tbsp. Worcestershire sauce juice of 1 lemon 2 cloves of garlic 3 tsp. Old Bay Seasoning 2 tsp. Ca...
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BBQ Shrimp
3-lbs. shrimp, deveined
12 Tbsp. butter, melted
4 Tbsp. Worcestershire sauce
juice of 1 lemon
2 cloves of garlic
3 tsp. Old Bay Seasoning
2 tsp. Cajun/Emeril Seasoning
3 tsp. hot sauce
1 ½ tsp. French black pepper
olive oil
Mix all ingredients together in large bowl. Put in larger baking dish and drizzle with olive oil. Bake at 375 F until pink. Once done, toss several times. Serve over pasta or rice and with warm crusty bread.
Best-Ever BBQ Chicken and Grilled Corn
Bone-in chicken thighs or drumsticks Olive oil Salt and pepper 2 cups barbeque sauce Juice of 1 lime 2 Tbsp honey 1 Tbsp hot sauce Fresh corn on the c...
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Best-Ever BBQ Chicken and Grilled Corn
Bone-in chicken thighs or drumsticks
Olive oil
Salt and pepper
2 cups barbeque sauce
Juice of 1 lime
2 Tbsp honey
1 Tbsp hot sauce
Fresh corn on the cob, shucked
Butter, for serving
Preheat oven to 400 F. Toss chicken in olive oil, season with salt and pepper, and place on a cookie sheet. Bake chicken for about 20 minutes. Combine barbeque sauce, lime juice, honey, and hot sauce in a saucepan and heat until bubbly. Place chicken on the grill and baste with the sauce. Grill until no longer pink inside and slightly charred on the outside. Remove chicken and keep warm. Clean grill grates. Turn grill to high heat and place corn directly on the grates. Grill for about 10 minutes, turning frequently to char on all sides. Enjoy!
Black Eyed Pea Salad
3 Tbsp. olive oil 1 tsp. Dijon mustard 2 Tbsp. of white wine or apple cider vinegar 1 Tbsp. lemon juice 1 tsp. sugar or 1 tsp honey 1 ½ tsp. ground c...
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Black Eyed Pea Salad
3 Tbsp. olive oil
1 tsp. Dijon mustard
2 Tbsp. of white wine or apple cider vinegar
1 Tbsp. lemon juice
1 tsp. sugar or 1 tsp honey
1 ½ tsp. ground cumin
2 cloves garlic, minced
½ - 1 tsp. salt (to taste)
½ tsp. cayenne pepper
1/3 cup red onion
1 cup chopped bell peppers either red, yellow, or orange (or a mix of all three)
2 Tbsp. chopped black olives
2 cups cooked long grain white rice or cooked brown rice
2 cups cooked fresh or frozen black-eyed peas (if using canned black-eyed peas, make sure peas are drained, well-rinsed and not too mushy)
3 Tbsp. chopped basil or parsley (optional)
8 cups salad greens (romaine, bibb, young kale, red leaf work very well, or iceberg)
In large mixing bowl, whisk olive oil, Dijon mustard, vinegar, lemon juice, cumin, sugar/honey, garlic, salt and cayenne pepper. Add onion, bell peppers, olives, rice, and peas. Stir until coated. Cover and refrigerate at least one hour, up to 24 hrs. Stir once more, adding basil/parsley and a dash more salt if desired. Then turn onto bed of salad greens and serve.
Blackberry Cobbler
4 cups fresh blackberries 1 Tbsp lemon juice 1 large egg 1 cup sugar 1 cup all-purpose flour 6 Tbsp butter, melted Whipped cream (optional) Garnish: f...
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Blackberry Cobbler
4 cups fresh blackberries
1 Tbsp lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 Tbsp butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig
Preheat oven to 375 F. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until the mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375 F for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
From: https://www.myrecipes.com/recipe/easy-blackberry-cobbler
Bosco Sticks
2 pounds of pizza dough 16 skim mozzarella cheese sticks Extra-virgin olive oil, to taste Garlic powder, to taste Oregano, to taste Kosher salt, to ta...
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Bosco Sticks
2 pounds of pizza dough
16 skim mozzarella cheese sticks
Extra-virgin olive oil, to taste
Garlic powder, to taste
Oregano, to taste
Kosher salt, to taste
1 cup of shredded Parmesan cheese (optional)
Tomato sauce, for dipping
Preheat your oven to 400 F. Line 2 baking sheets with parchment paper. Take pizza dough, roll out into a rectangle, and place mozzarella string cheese per 1.5 inches of dough and cut into 1.5 inch strips. Wrap dough around string cheese, rolling as you go to form perfect breadsticks.
Bake for about 15 minutes or until barely golden. Remove from oven, brush with melted butter and sprinkle with garlic powder, oregano, parmesan, and salt as desired. Wait 5 minutes for the Bosco sticks to cool before serving them. Serve with pasta sauce for dipping. Super easy and so delicious!
Brunch Puff
8 slices of bacon 2 onions sliced 12 slices of white bread, quartered ½ pound shredded Swiss cheese 8 eggs 4 cups milk 1 ½ tsp salt ¼ tsp pepper ...
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Brunch Puff
8 slices of bacon
2 onions sliced
12 slices of white bread, quartered
½ pound shredded Swiss cheese
8 eggs
4 cups milk
1 ½ tsp salt
¼ tsp pepper
Can be done ahead of time: Cook bacon until crisp; crumble. Cook onions until soft. Spread ½ of bread in greased 9x13 pan. Sprinkle with ½ bacon and ½ onions and ½ of the cheese. Repeat layer.
Combine eggs, milk, salt, and pepper. Pour into pan. Bake at 350 F for 50 minutes until set and puffy.
Buffalo or Beef Stew
2 stalks celery 2 carrots 1 can stewed tomatoes 2 pounds buffalo/beef stew meat 4 quarts water 2 pounds red or white potatoes (not russets) 1 cup barl...
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Buffalo or Beef Stew
2 stalks celery
2 carrots
1 can stewed tomatoes
2 pounds buffalo/beef stew meat
4 quarts water
2 pounds red or white potatoes (not russets)
1 cup barley
Slice the carrots, celery, and meat into cubes about one inch long, then brown the buffalo over high heat for about three minutes. Add the water, potatoes, and carrots into a large pot and boil until tender. Add in the tomatoes, barley, and celery, and let cook for another 5 minutes or so. Pour the veggies and meat into a baking dish and place in the oven at 425 F for 30 minutes.
Sweet Teriyaki Beef Skewers
1 ½ cups light brown sugar
1 cup soy sauce
½ cup pineapple juice (optional)
½ cup water
¼ cup vegetable oil
3 large garlic cloves, chopped
4 pounds boneless round steak, cut into ¼-inch slices
bamboo skewers, soaked in water
Whisk first six ingredients together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap. Marinate beef in refrigerator for 24 hours. Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade. Thread beef slices in a zigzag onto the skewers. Preheat grill for medium heat and lightly oil the grate. Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side. Serve with rice.
https://www.allrecipes.com/recipe/231664/sweet-teriyaki-beef-skewers/
Build Your Own Pizza
Prep the Toppings: The list of options really can go on and on, but here are some ideas. Have the kids help prep! – Tomato sauce – Pesto sauce – Mozz...
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Build Your Own Pizza
Prep the Toppings:
The list of options really can go on and on, but here are some ideas. Have the kids help prep!
– Tomato sauce
– Pesto sauce
– Mozzarella (shredded or sliced thin)
– Goat cheese
– Parmesan cheese
– Sausage (cooked and crumbled)
– Pepperoni
– Bell peppers
– Onions
– Mushrooms
– Olives
– Chicken (cooked)
– Roasted veggies (zucchini, yellow squash, eggplant, Brussel sprouts, etc.)
– Ricotta cheese
– Pine nuts
– Bacon
– Sliced tomatoes
– Arugula (put on after baking)
– Fresh basil (put on after baking)
Buy pre-made pizza dough from a local specialty grocer, get frozen pizza dough from the grocery store, or make your own pizza dough, if you are ambitious! Divide thawed pizza dough into individual sizes. Flatten out on floured surface until thin, and transfer to pizza pan or stone. Kids can help with this too! Coat dough with a little olive oil, and sprinkle with garlic salt. Top with pre-made sauce, pesto, or omit sauce for white pizza. Top with shredded mozzarella cheese, assemble with desired toppings, more mozzarella cheese, and sprinkle with parmesan cheese. Bake in oven at 500 F for 8 to 10 minutes or on an outdoor grill for about 6 to 7 minutes, rotating pan about halfway through cooking time.
Butterscotch Travelers
1 can (3 oz.) chow mein noodles 1 cup coarsely chopped nuts ⅓ cup honey ¼ cup sugar 2 Tbsp margarine ½ tsp vanilla ½ tsp salt 8 oz. package butterscot...
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Butterscotch Travelers
1 can (3 oz.) chow mein noodles
1 cup coarsely chopped nuts
⅓ cup honey
¼ cup sugar
2 Tbsp margarine
½ tsp vanilla
½ tsp salt
8 oz. package butterscotch pieces (about 1 cup) or chocolate chips
Combine noodles and nuts in a mixing bowl. Set aside. Combine honey, sugar, margarine, vanilla, and salt in a saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from heat; add butterscotch and stir until smooth. Pour over noodles and nut mixture. Stir gently until coated. Drop by heaping teaspoon on baking sheet or waxed paper. Let stand until set. Makes 2 dozen.
Casamiento
2 Tbsp vegetable oil 1 onion, finely chopped 1 bell pepper, finely chopped 3 cloves garlic, minced 1 can black beans, drained, liquid reserved Salt an...
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Casamiento
2 Tbsp vegetable oil
1 onion, finely chopped
1 bell pepper, finely chopped
3 cloves garlic, minced
1 can black beans, drained, liquid reserved
Salt and pepper, to taste
2 cups cooked rice
Heat oil in a large pot. Add the onions, bell pepper, and garlic. Sauté for 2-3 minutes, until tender. Stir in the drained beans, some of the bean liquid, and salt and pepper. Cook at medium-low until heated through. Add rice and stir until cooked through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot. Makes 4-5 servings.
https://catholiccuisine.blogspot.com/search?q=el+salvador
Catch a (Candy) Fish
1 bag square snap pretzels 1 bag Hershey’s Kisses candy fish (gummy fish, sharks, Swedish fish, etc.)—You will need at least one per pretzel Preheat o...
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Catch a (Candy) Fish
1 bag square snap pretzels
1 bag Hershey’s Kisses
candy fish (gummy fish, sharks, Swedish fish, etc.)—You will need at least one per pretzel
Preheat oven to 300 F. Line pretzels on a baking pan and place a candy kiss on each one. Bake for 2 to 3 minutes, until the candy kiss is glossy. Remove from the oven and place the candy fish on top of the kiss, smooshing it down. Allow the candy kiss to harden with the fish now caught in the net. Enjoy!
Cauliflower and Broccoli Salad
1 head broccoli 1 head cauliflower ¾ pound cooked bacon, crumbled ½ cup red onion, chopped ½ cup raisins 1 cup sunflower seeds 1 cup Miracle Whip ½ cu...
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Cauliflower and Broccoli Salad
1 head broccoli
1 head cauliflower
¾ pound cooked bacon, crumbled
½ cup red onion, chopped
½ cup raisins
1 cup sunflower seeds
1 cup Miracle Whip
½ cup white sugar
¼ cup white vinegar
Chop up the broccoli and cauliflower and place in a large mixing bowl. Add bacon, onion, raisins, and sunflower seeds. In a smaller bowl, mix Miracle Whip, sugar, and vinegar together. Pour over broccoli and cauliflower mix. Stir and enjoy. Refrigerate if not serving immediately.
Celebration Ice Cream Cake
For Cake: 1 store bought Angel food cake (you can also use a chiffon tube cake) 3 pints of ice cream (Choose 3 flavors that work well together. Ther...
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Celebration Ice Cream Cake
For Cake:
1 store bought Angel food cake (you can also use a chiffon tube cake)
3 pints of ice cream (Choose 3 flavors that work well together. There are so many possibilities, but some ideas include: coffee, maple walnut, and chocolate chip; mint chip, chocolate, and vanilla; strawberry, vanilla, and lemon.
Large soup spoon for scooping ice cream from pint and knife or spatula for spreading
For chocolate whipped cream icing:
pint of heavy whipping cream
metal bowl and hand beater
2-3 Tbsp. of chocolate fudge topping (i.e. Hershey’s or Sanders ice cream topping)
Put metal bowl and beaters in freezer along with pint of whipping cream for 10-15 minutes before whipping the cream. Whip cream until soft yet somewhat firm peaks form before adding the chocolate fudge. If you add too soon, the cream will not whip to a stiff enough consistency. Put the whipped cream into the refrigerator until ready to ice the cake.
Slice angel food cake in half horizontally with a serrated bread knife. Slice each section in half again horizontally so that there are four even layers. Use a sturdy dinner sized paper plate and cut a piece of parchment or wax paper to size before laying down the first layer of cake. This makes it easy to transfer ice cream cake to a nice serving plate later. Take two of the pints of ice cream out of the freezer to let soften a few minutes before spreading on layers. Work quickly to scoop and spread first pint of ice cream on bottom layer of cake. Smooth ice cream and add second layer of cake. Spread second pint of ice cream. Put cake back into the freezer to harden.
Take remaining pint of ice cream out of the freezer to soften. Use a second plate for the third layer of cake, then spread the 3rd flavor of ice cream topped with final 4th cake layer. Put back in freezer to harden. When hardened, take bottom section out of freezer and ice with chocolate whipped cream, including inside of tube. Add second layer of hardened cake and frost this portion as well with the chocolate whipped cream. Return to freezer until hardened and ready to serve.
Depending on the season and air temperature, you may need to let the ice cream cake soften from 5- 15 minutes before slicing to serve. Sprinkle with shaved chocolate or fruit.
Cereal Bars
3 Tbsp butter 2 ½ cups mini marshmallows 5 cups cereal (i.e., Lucky Charms, Cap’n Crunch, Fruit Loops, etc.) Cooking spray Spray a mixing bowl with co...
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Cereal Bars
3 Tbsp butter
2 ½ cups mini marshmallows
5 cups cereal (i.e., Lucky Charms, Cap’n Crunch, Fruit Loops, etc.)
Cooking spray
Spray a mixing bowl with cooking spray and add in cereal; set aside. Melt the butter and marshmallows in a pan, stirring frequently until blended together. Pour over cereal. Spray a spatula or large spoon with cooking spray and mix the cereal and marshmallow together. It will be sticky. Pour content of bowl into a baking pan. Spray the spatula and push the cereal mix until flat. You can shape it with your hands as well. Let cool a few minutes and then cut and enjoy.
Cheesy Spinach Lasagna Rolls
1 package lasagna noodles 2 pounds ricotta 1-2 cups frozen spinach defrosted and drained 2 eggs ¼ cup parmesan cheese 1 tsp garlic powder 1 tsp salt ¼...
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Cheesy Spinach Lasagna Rolls
1 package lasagna noodles
2 pounds ricotta
1-2 cups frozen spinach defrosted and drained
2 eggs
¼ cup parmesan cheese
1 tsp garlic powder
1 tsp salt
¼ tsp pepper
2 cups shredded mozzarella cheese total (1 of the cups is for the filling, 1 for the top)
2 jars of Mezzetta marinara sauce
Preheat the oven to 350 F. Cook the lasagna noodles. Combine ricotta, spinach, eggs, parmesan, garlic powder, salt, pepper, and 1 cup mozzarella cheese. Spread some of the marinara sauce in the bottom of the 9 x 13 dish. Spread the ricotta mixture over each noodle, about ¼ inch thick. Roll each noodle and put “seam side down” in the dish. Spoon marinara sauce over the top of each roll and sprinkle 1 cup of the mozzarella cheese over the top of sauce. Bake 30 minutes with aluminum foil on top. Remove foil and bake for 10 minutes more. If refrigerating ahead of time, pull out at least 1 to 2 hours prior, and bake for 10 to 15 minutes longer.
Cherry Chocolate Chip Ice Cream
1 ½ cups heavy cream ¼ tsp salt ½ cup white sugar 1 vanilla bean, split and pods removed ½ tsp vanilla extract 3 egg yolks ¼ cup Bing cherries, pitted...
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Cherry Chocolate Chip Ice Cream
1 ½ cups heavy cream
¼ tsp salt
½ cup white sugar
1 vanilla bean, split and pods removed
½ tsp vanilla extract
3 egg yolks
¼ cup Bing cherries, pitted and chopped fine
4 ounces chocolate chips
In a medium saucepan over medium heat, combine cream salt, sugar, and vanilla bean and pods. Cook until sugar is dissolved and bubbles form at the edge of the pan. In a small bowl, whisk the egg yolks and add about a ladle full of hot cream to the yolks. Stir to combine and temper the eggs. Add the eggs to the milk mixture and cook for about 5 minutes or until the mixture thickens enough to coat the back of a wooden spoon and a finger swiped through coating should leave a clean line. Strain into an airtight container and add the vanilla extract. Chill overnight.
The next day, churn ice cream according to manufactures instruction. In the last few minutes of churning, add cherries and chocolate chips. Freeze for at least 3 hours before serving.
Chicken Cacciatore Slow Cooker Recipe
1 bag frozen chicken breast tenderloins 1 -14oz. can tomato paste 1/3-1/2 cup red cooking wine 4-5 whole cloves garlic chopped 3 jars tomato basil s...
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Chicken Cacciatore Slow Cooker Recipe
1 bag frozen chicken breast tenderloins
1 -14oz. can tomato paste
1/3-1/2 cup red cooking wine
4-5 whole cloves garlic chopped
3 jars tomato basil sauce
whole mushrooms
¼ tsp. dried basil
¼ tsp. black pepper
¼ tsp. red pepper flakes
¼ tsp. salt
1 chopped red pepper
Optional:
sliced/diced onion
dried rosemary – ¼ tsp.
Combine all ingredients in crock pot. Cook on low for 7 hours or on high for 3-4 hours.
Chicken Paella
4 bone-in chicken thighs 1 Tbsp salt 1 tsp black pepper 2 Tbsp olive oil 1 small onion diced 1 garlic clove minced 4 Tbsp hot water 1 tsp saffron 1 ts...
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Chicken Paella
4 bone-in chicken thighs
1 Tbsp salt
1 tsp black pepper
2 Tbsp olive oil
1 small onion diced
1 garlic clove minced
4 Tbsp hot water
1 tsp saffron
1 tsp cumin
2 cups arborio rice
3 cups chicken stock
1 can pigeon peas
Pat chicken dry and salt and pepper your chicken. In your paella pan or Dutch oven, heat the 2 tablespoons olive oil over medium heat. Brown chicken skin side down for about 5 minutes or until it browns nicely. Turn the chicken over and brown the other side for about 2 minutes. Remove the chicken to a plate and add the onions to the pan. Allow to cook for about 3 to 4 minutes and then add the garlic. Sauté another minute. In a small bowl, combine the hot water and saffron. Allow the saffron to dissolve in the water, then add the cumin. Mix to combine. Pour the spice mixture into the paella pan and add the rice, chicken stock and peas.
Chicken Piccata
4 boneless, skinless chicken breasts ¼ cup + 1 ½ Tbsp. flour (divided) 1 ½ tsp. chicken bouillon 2 Tbsp. olive oil ½ cup cooking wine Juice of one le...
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Chicken Piccata
4 boneless, skinless chicken breasts
¼ cup + 1 ½ Tbsp. flour (divided)
1 ½ tsp. chicken bouillon
2 Tbsp. olive oil
½ cup cooking wine
Juice of one lemon (or ¼ cup)
½ cup chicken stock
2 Tbsp. capers
2 Tbsp. chopped, fresh parsley
1 lb. cooked pasta
Pound chicken to ¼ inch thickness. Mix ¼ cup flour with salt and pepper to taste. Coat chicken with flour mixture. Cook chicken in olive oil in skillet on med-high about 4 minutes per side until golden brown. Remove chicken. Lower heat to medium and add butter & 1 ½ Tbsp. flour. Stir until smooth. Stir in wine, lemon juice, stock, & bouillon (if granules, dissolve in 2 Tbsp. water). Scrape up the brown bits from skillet. Simmer 2 minutes. Return chicken to skillet and simmer for 5 minutes. Add capers & parsley. Serve over pasta.
7UP Chicken Marinade
2 cups 7UP
1 cup soy sauce
1 Tbsp horseradish (optional)
1/2 tsp minced garlic
1 cup oil
Chicken pieces
In a medium bowl, mix all ingredients together. Trim chicken, and poke holes with fork. Place chicken in a 9x13-inch pan, pour marinade over top, and cover. Place in fridge. Marinate 8 hours or overnight. Cook chicken thoroughly, in your desired manner.
Chicken Pillows
1 (8 oz.) can Pillsbury Crescent Rolls 8 oz. cream cheese, softened ¼ cup butter, softened 2-3 cups cooked and shredded chicken 1 egg 1 sleeve Salti...
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Chicken Pillows
1 (8 oz.) can Pillsbury Crescent Rolls
8 oz. cream cheese, softened
¼ cup butter, softened
2-3 cups cooked and shredded chicken
1 egg
1 sleeve Saltine Crackers, crushed
2-3 Tbsp water
Sauce:
1 can cream of chicken soup
¼ cup milk
2 tsp of sour cream (or more if desired)
½ cup shredded cheese
Preheat oven to 400 F. Soften butter and cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl. Lay out the 8 crescents on a cookie sheet. Stretch the crescent out. Place a couple spoons of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. In a separate smaller bowl, beat together the egg and water. Dip the "pillow" into the blended egg. After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on the cookie sheet. Repeat for the remaining 7 crescents. Cook the pillows for 20 minutes. Keep an eye on them; your oven might cook them quicker.
For the sauce - Combine soup and milk in a saucepan. Add milk as desired to get it to the consistency you want. When hot, add sour cream and cheese to your liking. Drizzle over the chicken pillows and serve.
https://www.chef-in-training.com/chicken-pillows/
Chicken Tinga
2 Tbsp of vegetable oil 1 medium white onion cut into slices 2 large garlic cloves finely diced 3 cups of tomato cut into cubes 2 Tbsp of parsley chop...
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Chicken Tinga
2 Tbsp of vegetable oil
1 medium white onion cut into slices
2 large garlic cloves finely diced
3 cups of tomato cut into cubes
2 Tbsp of parsley chopped extra to decorate
2 chipotle peppers in adobo chopped (the ones that come in a can)
3 cups chicken cooked and shredded
Salt and pepper to taste
Heat oil in a large frying pan over medium heat and add the sliced onion. Stir-fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant. Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices. This step will take about 6-7 minutes. If your tomatoes aren’t juicy enough add a couple tablespoons of water. Finally, add the chicken and chopped chipotle pepper. Simmer for about 8 more minutes until all the flavors are blended. Season with salt and pepper. To serve, garnish with chopped parsley. You can serve it as a main dish with rice and a salad or as a topping for tostadas, sopes or for empanada filling. If you have leftovers, this dish freezes well for about a month.
https://www.mexicoinmykitchen.com/chicken-tinga-recipe/
Chocolate Mint Icebox Cake
1 package (9 ounces) chocolate wafers 1 ¾ cups chilled heavy cream ¾ tsp. mint extract 1 cup miniature chocolate chips ¼ cup sugar Make the mint cream...
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Chocolate Mint Icebox Cake
1 package (9 ounces) chocolate wafers
1 ¾ cups chilled heavy cream
¾ tsp. mint extract
1 cup miniature chocolate chips
¼ cup sugar
Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about ½ Tbsp. mint cream, forming stacks. Lay stacks horizontally along seam of wax paper, pressing gently to form a log. With a small spatula or knife, cover log with remaining cream. Refrigerate at least 4 hours and up to 2 days. To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula if necessary). Sprinkle with chocolate chips. Slice cake diagonally with a serrated knife. Serves 8.
Chopped Corned Beef Appetizer
1 tsp. minced dry onions 1 tsp. sherry or cooking wine 8 oz pkg. cream cheese 2 tsp. mayonnaise ¼ lb. corned beef, finely chopped ¼ cup stuffed olives...
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Chopped Corned Beef Appetizer
1 tsp. minced dry onions
1 tsp. sherry or cooking wine
8 oz pkg. cream cheese
2 tsp. mayonnaise
¼ lb. corned beef, finely chopped
¼ cup stuffed olives, finely chopped
Soften onions in sherry/wine for about 5 minutes. Blend with cream cheese & mayonnaise. Add onions, corned beef & olives. Roll into ball and chill for 3-4 hours. Serve with crackers or pretzels.
Church Window Cookies
1 package (12 oz.) chocolate chips 1 package (10 oz.) miniature pastel-colored marshmallows ¼ cup salted butter or oleo 1 cup walnuts or pecans 1 pack...
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Church Window Cookies
1 package (12 oz.) chocolate chips
1 package (10 oz.) miniature pastel-colored marshmallows
¼ cup salted butter or oleo
1 cup walnuts or pecans
1 package (14 oz.) shredded coconut
Melt butter and chocolate chips over low heat. Stir constantly. Once blended together, let cool for 5 minutes. In a large bowl, stir the cooled mixture over the marshmallows. Add the nuts and blend well. Sprinkle coconut generously on a piece of wax paper. Then form a roll with the mixture approximately 2 ½ inches wide on the wax paper; make 2 to 4 rolls. Wrap tightly in wax paper or foil; leave enough paper to twist the ends like a candy wrapper. Chill or freeze. Slice to serve.
Classic Veal Piccata
½ cup all-purpose flour Kosher salt (to taste) Ground white pepper (to taste) 2 Tbsp high-heat vegetable oil (safflower, sunflower, peanut, or grapese...
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Classic Veal Piccata
½ cup all-purpose flour
Kosher salt (to taste)
Ground white pepper (to taste)
2 Tbsp high-heat vegetable oil (safflower, sunflower, peanut, or grapeseed)
8 (2 oz.) veal cutlets (pounded flat)
1 cup veal stock (or chicken stock)
½ cup dry sherry
1 lemon (juiced, divided)
2 Tbsp each of capers, butter, and Italian parsley (finely chopped)
Garnish: lemon slices
Combine the flour, salt, and pepper on a plate or in a shallow baking dish. Heat a heavy-bottomed sauté pan. Once hot, add oil and heat for another 30 seconds. Dredge both sides of the veal cutlets in the flour mixture. Shake off any excess flour and add them to the hot pan one at a time. Work in batches if necessary. Cook 2 to 3 minutes per side or until the cutlets are nicely browned.
Remove them from the pan and set aside on a plate, covered with foil. (You can hold them in a very low-temperature oven if you like.) Add the stock, sherry, half of the lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about a third. Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and remaining lemon juice. Plate the cutlets, 2 per person, and garnish with lemon slices. Sauce generously and serve immediately.
https://www.thespruceeats.com/classic-veal-piccata-recipe-995302
Coconut Lime Popsicles
1 can coconut milk 1 lime, juiced (optional) zest from 1 lime 2 Tbsp shredded coconut 1 Tbsp sugar or another sweetener (optional) ¼ tsp salt Put all ...
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Coconut Lime Popsicles
1 can coconut milk
1 lime, juiced
(optional) zest from 1 lime
2 Tbsp shredded coconut
1 Tbsp sugar or another sweetener
(optional) ¼ tsp salt
Put all the ingredients in a blender and mix until smooth. Pour into popsicle molds. Don’t have one? Just fill an empty ice cube tray up about ¾ of the way. Cover the tray with plastic wrap or aluminum foil. Poke a toothpick in the popsicles. Put in freezer for 4 to 6 hours and enjoy. If you cannot enjoy them all at once, pop the popsicles out of the trays and put them in an airtight container and store in the freezer.
Crockpot Italian Wedding Soup
12-16 ounces frozen meatballs, regular or mini (or you can use your own meatball recipe) 6 cups chicken broth ½ cup carrot, diced (about 3 medium carr...
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Crockpot Italian Wedding Soup
12-16 ounces frozen meatballs, regular or mini (or you can use your own meatball recipe)
6 cups chicken broth
½ cup carrot, diced (about 3 medium carrots)
½ cup celery, diced (about 1 medium stalk)
¼ of an onion, chopped
1 minced clove of garlic
1 Tbsp. dried parsley
1 tsp. dried oregano
salt and pepper to taste
2 cups frozen chopped spinach, defrosted
pasta (Acini di pepe, orzo, or shape of your choice)
Place the meatballs in the slow cooker. Then add the chicken broth, seasoning, and vegetables. Cook on low for 6-8 hours or high for 3-4 hours. In the last half-hour of cooking, add the pasta and spinach and cook until tender. Serve with Parmesan cheese if desired.
Croque Monsieur Sandwiches
Sauce: ¼ cup butter, unsalted ¼ cup flour 1 ½ cups milk salt and pepper ¼ tsp Dijon mustard (or honey mustard) dash of ground nutmeg Sandwich: 8 sli...
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Croque Monsieur Sandwiches
Sauce:
¼ cup butter, unsalted
¼ cup flour
1 ½ cups milk
salt and pepper
¼ tsp Dijon mustard (or honey mustard)
dash of ground nutmeg
Sandwich:
8 slices of white sandwich bread
8 slices of ham
6 oz. gruyere cheese
¼ cup grated parmesan cheese
In a saucepan over medium heat, melt the butter. Whisk in flour and stir continually for about three minutes to avoid lumps. Add milk gradually, continuing to stir so that the mixture stays smooth until the sauce thickens. Add salt and pepper for taste. Remove from heat and whisk in nutmeg and mustard. Set aside. Line a baking sheet with parchment paper. Preheat oven to 425 F. On four pieces of bread, spread the sauce and put on baking sheet. Layer 2 pieces of ham, some gruyere and parmesan cheese. Spread the sauce on the remaining pieces of bread and lay those on top, sauce side up. Add the rest of the cheese to those pieces and bake for 5 to 6 minutes. If desired, add 2 minutes under the broiler. Enjoy!
Crunchy Chicken Salad
4 cups cubed cooked chicken breast meat 1 cup diced celery 1 cup seedless green grapes (cut in half) 1 cup cashews lettuce salt and pepper to taste ...
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Crunchy Chicken Salad
4 cups cubed cooked chicken breast meat
1 cup diced celery
1 cup seedless green grapes (cut in half)
1 cup cashews
lettuce
salt and pepper to taste
Dressing:
¾ cup mayo (not Miracle Whip)
¼ cup sour cream
Combine chicken, celery and grapes. Toss with the dressing. Serve on a bed of lettuce with the cashews sprinkled on top.
Cucumber Christmas Tree Appetizers
butter and mayonnaise (or cream cheese) sliced ham (optional) white sandwich bread thinly sliced cucumbers, cut in half block cheese or yellow pepper ...
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Cucumber Christmas Tree Appetizers
butter and mayonnaise (or cream cheese)
sliced ham (optional)
white sandwich bread
thinly sliced cucumbers, cut in half
block cheese or yellow pepper
Cut bread and ham into Christmas tree shape with a cookie cutter or with a bread knife. Spread butter and mayonnaise (or cream cheese) on the bread. Place ham on top. Pat dry the cucumbers. Place them over the bread, covering it with green. Cut a small star out of cheese or a yellow bell pepper for an additional decoration at the top of the tree. Serve immediately.
Cucumber Sushi
Cucumber 1 cup sushi rice, cooked 4 oz. smoked salmon (optional) Avocado, sliced Carrots, sliced thin like matchsticks Red peppers, sliced thin Sauces...
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Cucumber Sushi
Cucumber
1 cup sushi rice, cooked
4 oz. smoked salmon (optional)
Avocado, sliced
Carrots, sliced thin like matchsticks
Red peppers, sliced thin
Sauces for dipping: mayonnaise, hot sauce, sriracha, etc.
Slice the cucumber in 1-inch-thick pieces. Remove the center of the cucumber pieces using a melon baller or a spoon. Fill the center of the cucumber with the other ingredients as desired. Adjust the amount of filling so that it fits. Mix mayonnaise and hot sauce to use for dipping if desired. Refrigerate any leftovers.
Decorated Cakes with Homemade Whipped Cream
1 cup heavy whipping cream 3 Tbsp powdered sugar (optional) ½ tsp of vanilla extract Cupcakes (homemade or store bought) Place your mixing bowl and be...
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Decorated Cakes with Homemade Whipped Cream
1 cup heavy whipping cream
3 Tbsp powdered sugar
(optional) ½ tsp of vanilla extract
Cupcakes (homemade or store bought)
Place your mixing bowl and beaters in the freezer for 15 minutes before you make the whipped cream. Remove from freezer and pour all the ingredients into the cold bowl. Use a hand mixer or stand-up mixer on low, watching for bubbles to form. Once you see the bubbles, turn the speed up to medium until peaks form. Chill until ready to serve. To decorate the cupcakes, divide the whipped cream into smaller bowls and make different colors using food coloring. Spoon into plastic baggies and snip the corner to make your own piping bags. Use candy, sprinkles, etc. to add additional decorations. Have each family member decorate their own cupcake.
Deep Dish Apple Pie
Filling: 4 pounds Granny Smith apples, peeled, quartered, and cored 1 lemon, zested 1 orange, zested 2 Tbsp freshly squeezed lemon juice 1 Tbsp freshl...
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Deep Dish Apple Pie
Filling:
4 pounds Granny Smith apples, peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 Tbsp freshly squeezed lemon juice
1 Tbsp freshly squeezed orange juice
½ cup sugar, plus 1 tsp to sprinkle on top
¼ cup all-purpose flour
1 tsp kosher salt
¾ tsp ground cinnamon
½ tsp ground nutmeg
⅛ tsp ground allspice
Perfect Pie Crust:
12 Tbsp (1 ½ sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp kosher salt
1 tsp sugar
1/3 cup very cold vegetable shortening
6 to 8 Tbsp (about ½ cup) ice water
Topping:
1 egg beaten with 1 Tbsp water, for egg wash
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
Preheat the oven to 400 F. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, ½ cup sugar, flour, salt, cinnamon, nutmeg, and allspice. Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about ½-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it. Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1 inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 ¼ hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
https://www.foodnetwork.com/recipes/ina-garten/deep-dish-apple-pie-recipe-2103535
Divine Mercy Sunday Sundaes
· Get ice cream in the flavor(s) of your choice. · Prepare toppings of your choice (e.g., caramel, chocolate sauce, strawberries, chocolat...
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Divine Mercy Sunday Sundaes
· Get ice cream in the flavor(s) of your choice.
· Prepare toppings of your choice (e.g., caramel, chocolate sauce, strawberries, chocolate chips, kiwi, nuts, marshmallows, bananas, peanut butter cups, or whipped cream).
Fill your bowl with ice cream and the toppings of your choice! Enjoy!
Easy Artisan Bread
3 cups all-purpose flour (one may be whole wheat white) 1/2 tsp. yeast 1 tsp. salt 1.5 cups warm water (100-110 F) In a bowl, stir all ingredients un...
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Easy Artisan Bread
3 cups all-purpose flour (one may be whole wheat white)
1/2 tsp. yeast
1 tsp. salt
1.5 cups warm water (100-110 F)
In a bowl, stir all ingredients until combined. Cover with plastic wrap and set at room temperature for 8 to 24 hours. Turn dough out onto a well-floured surface and form a ball by pulling the dough from the sides to the top. Rest for 30 minutes as you preheat oven to 450 F. Place baking dish with high sides into the oven while preheating. Slash a cross on top of the bread and carefully place into baking dish.
Cover and bake 30 minutes; uncover and bake 10-15 minutes more until golden brown. Cool before slicing.
Easy Chicken and Dumplings
One 2 ½ pound chicken, cut into 8 pieces 1 large onion, chopped 2 bay leaves 2 chicken bouillon cubes Salt and pepper to taste 1 can condensed cream o...
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Easy Chicken and Dumplings
One 2 ½ pound chicken, cut into 8 pieces 1 large onion, chopped 2 bay leaves 2 chicken bouillon cubes Salt and pepper to taste 1 can condensed cream of chicken soup Dumplings: 2 cups all-purpose flour 1 teaspoon salt ½ teaspoon pepper 1 can flaky layer biscuits
Place the chicken, onion, bay leaves, and bouillon in a large pot. Add 4 quarts of water, and simmer over medium heat. Simmer chicken until it is tender and no longer pink, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat. Add the cream of chicken soup to the pot with the chicken and simmer gently over medium-low heat.
To prepare the dumplings, mix the flour with the salt and pepper in a shallow bowl or plate. Take each biscuit and tear into three layers. Dip each layer into the flour mixture (both sides). Cut each layer into three pieces using a pizza cutter or knife or tear them for a more rustic-looking dumpling. Do NOT stir the pot once the dumplings have been added, or they will dissolve. Gently push the pieces of dough down into the broth. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings are no longer doughy, about 10 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.
Easy Chicken Pot Pie
1 2/3 cups frozen mixed vegetables, thawed 1 cup chopped cooked chicken 1 can (10 ½ oz) condensed cream of chicken soup 1 cup Bisquick mix ½ cup milk ...
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Easy Chicken Pot Pie
1 2/3 cups frozen mixed vegetables, thawed 1 cup chopped cooked chicken 1 can (10 ½ oz) condensed cream of chicken soup 1 cup Bisquick mix ½ cup milk 1 egg
Heat oven to 375° F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup and stir to combine. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Bake uncovered 25 to 30 minutes or until crust is golden brown.
Easy Homemade Bread
2 cups warm water, 110 F ½ cup white sugar 1 ½ Tbsp active dry yeast 1 ½ tsp salt ¼ cup vegetable oil 5-6 cups flour (all-purpose or bread flour) In ...
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Easy Homemade Bread
2 cups warm water, 110 F
½ cup white sugar
1 ½ Tbsp active dry yeast
1 ½ tsp salt
¼ cup vegetable oil
5-6 cups flour (all-purpose or bread flour)
In a large bowl, dissolve 1 Tbsp of the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes. Mix remaining sugar, salt, and oil into the yeast. Mix in flour one cup at a time. Dough should be tacky and clean the sides of the bowl save for a small part at the bottom. Too much flour added in yields a dry loaf of bread, so if you're worried you added too much, add a bit more hot water, until you get the correct consistency. Knead dough for 7 minutes. Place in a well-oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 9 x 5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 F for 30-40 minutes. Cool, brush with butter and enjoy!
https://butterwithasideofbread.com/homemade-bread/#recipe
Easy Lamb Chops
8 - 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed salt and freshly ground pepper pinch of dried thyme 3 Tbsp. extra-virgin olive...
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Easy Lamb Chops
8 - 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
salt and freshly ground pepper
pinch of dried thyme
3 Tbsp. extra-virgin olive oil
1 Tbsp. of minced garlic
1 sliced onion
3 Tbsp. red wine or water
2 Tbsp. fresh lemon juice
2 Tbsp. minced parsley
pinch of crushed red pepper
Step 1:
Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops, add onion and cook until the chops are browned, (about 2 minutes longer for medium meat). Transfer the chops to plates, leaving the garlic in the skillet.
Step 2:
Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the pan sauce over the lamb chops and serve immediately.
Easy Mexican Street Tacos
1 lb. chicken thighs boneless, skinless 1 tsp. cumin 1 tsp. oregano 2 Tbsp. lime juice ¼ cup orange juice 2 cloves garlic minced 3 Tbsp. olive oil cor...
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Easy Mexican Street Tacos
1 lb. chicken thighs boneless, skinless
1 tsp. cumin
1 tsp. oregano
2 Tbsp. lime juice
¼ cup orange juice
2 cloves garlic minced
3 Tbsp. olive oil
corn tortillas
Toppings:
cilantro
pico de gallo
chopped avocado
shredded queso cheese
corn kernels (roasted on grill or in oven and cut off the husks)
Combine chicken, cumin, oregano, lime juice, orange juice, garlic, and olive oil in a bowl. Marinate at least 1 hour or up to 4 hours. Grill or broil chicken over medium heat until no pink remains. Once cooked, remove chicken and rest 3 minutes. Chop into ½ inch cubes. Meanwhile, warm tortillas on a skillet. Top tortillas with chicken and toppings as desired. Serve with a side of rice. Enjoy!
Easy Noodle Bake
1 pound ground beef 1 small onion chopped 2 cloves garlic minced 1 jar spaghetti sauce (Barilla Tomato Basil) Garlic salt Margarine 1 box rotini noodl...
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Easy Noodle Bake
1 pound ground beef
1 small onion chopped
2 cloves garlic minced
1 jar spaghetti sauce (Barilla Tomato Basil)
Garlic salt
Margarine
1 box rotini noodles
Shredded mozzarella cheese
Parmesan Cheese
Brown ground beef with onions and garlic. Drain. Sprinkle with garlic salt to taste. Pour in spaghetti sauce. Simmer 5 minutes. Cook noodles according to directions. Drain. Mix in 1 Tbsp margarine. Sprinkle with garlic salt. Pour in spaghetti sauce and mix well. Transfer to baking dish. Sprinkle top with mozzarella cheese and parmesan cheese. Bake at 350 F until cheese is bubbly.
Easy Shepherd’s Pie with Roasted Potatoes
8 red new potatoes 2 Tbsp. butter, melted salt and pepper 1 lb. extra lean ground turkey (or lean ground beef) 1.5 cups diced onion 1/4 cup all-purpos...
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Easy Shepherd’s Pie with Roasted Potatoes
8 red new potatoes
2 Tbsp. butter, melted
salt and pepper
1 lb. extra lean ground turkey (or lean ground beef)
1.5 cups diced onion
1/4 cup all-purpose flour
2 cups low-sodium beef broth
1 Tbsp. Worcestershire sauce
1 cup frozen peas
1 cup frozen carrots
Rinse and dice potatoes into bite-sized chunks and toss with melted butter, 1 tsp. kosher salt, and 1/2 tsp. black pepper. Cover and microwave for 7 minutes or until tender. Meanwhile, cook the meat and onion in an oven safe skillet over medium-high heat until meat is no longer pink. Drain if necessary and return to skillet. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, about 5-7 minutes. Stir in peas and carrots and simmer until heated through, about 1-2 minutes. Season with salt and pepper, about 1/2 tsp. each. Scatter the cooked potatoes over the meat and broil until golden brown, about 5 minutes.
From https://www.kevinandamanda.com/easier-shepherds-pie-with-roasted-potatoes/print-recipe/35342/
Egg and Sausage Casserole
2 ½ cups of Rice Krispies 1 pound of ground sausage (Italian or Turkey) 1 small onion 1 cup cooked rice (brown or white) 2 cups sharp cheddar cheese 6...
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Egg and Sausage Casserole
2 ½ cups of Rice Krispies
1 pound of ground sausage (Italian or Turkey)
1 small onion
1 cup cooked rice (brown or white)
2 cups sharp cheddar cheese
6 eggs
2 cans Cream of Mushroom soup (can use Cream of Chicken)
¼ cup milk
Preheat oven to 350 F. Grease a 9x13 pan (or use cooking spray). Cover the baking dish with the Rice Krispies. Brown the sausage and drain. Chop the onions. Spread the sausage and onions over the Rice Krispies. Cover with the cooked rice. Spread cheese over the rice. Combine eggs, soup, and milk. Stir well and spread over the cheese. For garnish, sprinkle with additional Rice Krispies. Bake for 50 minutes.
Egg Salad with Pickled Celery and Dijon
For the pickled celery: 1/4 cup white wine vinegar 1/4 cup water 2 tsp salt 1 whole clove (optional) 1 ½ tsp granulated sugar 2 stalks celery, tr...
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Egg Salad with Pickled Celery and Dijon
For the pickled celery:
1/4 cup white wine vinegar 1/4 cup water 2 tsp salt 1 whole clove (optional)
1 ½ tsp granulated sugar 2 stalks celery, trimmed, diced tiny
For the Salad:
8 large, hard-boiled eggs
2 heaped tsp whole-grain Dijon or 1 heaped tsp of regular Dijon
1 Tbsp minced shallot or red onion
¼ cup mayonnaise or full-fat plain yogurt
Salt and ground pepper to taste
Chopped flat-leaf parsley or fresh dill (garnish, optional)
Pickle the celery by combining the vinegar, water, salt, clove, and sugar in a jar and shake it until the salt and sugar dissolve. Add diced celery to jar, cover it and place in the fridge for at least one hour, and up to one week. Peel the eggs and chop them, placing them in a medium bowl. Add 2 heaped tablespoons of pickled celery, Dijon, shallot, mayo, salt and pepper and mix. Season to taste with salt and pepper. Serve on toasted whole grain bread and garnish with fresh herbs, if desired.
Eggs Benedict Casserole for St. Benedict
½ pound Canadian Bacon or ham diced 6 English Muffins cut into 1-inch pieces 6 eggs 2 cups half and half 1 tsp Montreal Steak Seasoning Hollandaise ...
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Eggs Benedict Casserole for St. Benedict
½ pound Canadian Bacon or ham diced
6 English Muffins cut into 1-inch pieces
6 eggs
2 cups half and half
1 tsp Montreal Steak Seasoning
Hollandaise Sauce
4 egg yolks
½ cup heavy cream
2 Tbsp lime juice
1 tsp dried mustard
½ cup butter, melted
3 Tbsp chopped chives for garnish
Coat a 9x13 pan with cooking spray. Combine the ham and English Muffins in the pan. In a large bowl, whisk eggs, half and half, and steak seasonings. Pour over the top of the ham and muffins. Cover and allow to refrigerate overnight. In the morning preheat your oven to 375 F. Remove the pan from the fridge and allow it to come to room temperature for about 30 minutes. Wrap in aluminum foil for the first ½ hour of baking. Remove the foil and allow to bake for an additional 15 minutes or until puffed and brown. While it is baking, make the Hollandaise Sauce.
For the Hollandaise Sauce
In a blender or food processor, add the egg yolks, cream, and mustard. Cover and blend for 10 seconds or so. Slowly pour the hot melted butter into the mixture. Continue blending until the mixture has thickened, another minute or so. Pour hollandaise sauce over casserole and garnish with chopped chives. Serve hot.
3-Ingredient Taco Dip
8 ounces cream cheese, softened
½ cup sour cream
½ cup chunky style salsa (mild or medium)
Beat the cream cheese. Add in the other 2 ingredients. Cover and refrigerate for 4 hours before serving. Serve with tortilla chips.
Enchiladas Suizas
3 cups of Herdez Salsa Verde cooking sauce or homemade salsa ¾ cup Mexican cream or sour cream ½ cup chopped cilantro 1 garlic clove, chopped 2 cups s...
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Enchiladas Suizas
3 cups of Herdez Salsa Verde cooking sauce or homemade salsa
¾ cup Mexican cream or sour cream
½ cup chopped cilantro
1 garlic clove, chopped
2 cups shredded rotisserie chicken meat
1 ½ cup shredded Oaxaca or fresh mozzarella cheese
12 corn tortillas
½ medium onion, thinly sliced
2 Tbsp vegetable oil for frying
Salt & Pepper to taste
Place 1 cup of the salsa, Mexican cream, cilantro and garlic clove in a blender, process until you have a smooth sauce. Mix with the rest of the Herdez Salsa Verde and set aside. Heat a skillet over medium heat; warm one tablespoon of oil and warm the tortillas one at a time to soften, giving it just a few seconds per side. Add the rest of the oil as needed. Besides softening them for easy rolling, this also helps keep the tortillas from breaking. Transfer onto a plate covered with paper towels to drain any excess oil. Preheat your oven to 350 F. Season the chicken with salt and pepper. You can also add garlic powder if you like. Spread ⅓ of the sauce in a greased 9 x 12 baking dish. Fill the center of each tortilla with the chicken and roll it up. Arrange the enchiladas in 1 layer, seam side down. Cover with the rest of the sauce; sprinkle with cheese. Bake 25-30 minutes or until cheese starts to brown. Serve immediately and garnish with onion slices.
https://www.mexicoinmykitchen.com/easy-enchiladas-suizas-recipe-tomatillo/
Fig Marmalade and Fig Crostini Appetizer
Fig Marmalade: 2 lbs dried figs 1 pound of sugar (2 cups) ½ Tbsp. anise seeds 3 tsp unflavored gelatin ¾ cup of water Boil sugar and water for 5 mi...
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Fig Marmalade and Fig Crostini Appetizer
Fig Marmalade:
2 lbs dried figs
1 pound of sugar (2 cups)
½ Tbsp. anise seeds
3 tsp unflavored gelatin
¾ cup of water
Boil sugar and water for 5 minutes. Add dried figs and anise seed. Cover and let simmer on low heat until figs are well cooked. Add Gelatin dissolved in 1 Tbsp of warm water and stir thoroughly to thicken, it will thicken as it cools. Pour while hot into clean glass jars. Seal immediately and refrigerate.
Fig Crostini Appetizer:
1 baguette
1 log of goat cheese
1 small jar of fig marmalade jam
Slice baguette and toast slightly in single layer on baking sheet. Spread a layer of the softened goat cheese on each slice of bread and top with a dollop of the fig marmalade. Simply delicious!
Fish Tacos
Taco Shells (crunchy or soft) Fish Sticks Desired toppings: lettuce, tomatoes, coleslaw, cheese, etc. Prepare the fish sticks according to instruct...
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Fish Tacos
Taco Shells (crunchy or soft)
Fish Sticks
Desired toppings: lettuce, tomatoes, coleslaw, cheese, etc.
Prepare the fish sticks according to instructions. Prepare the toppings and prepare shells according to instructions. Place one to three fish sticks in a shell and add desired toppings. Enjoy!
French Epiphany King Cake (Galette des Rois)
Almond Cream Filling: ½ cup almond (meal/ground) ¼ cup sugar (granulated) 1 egg 3 Tbsp butter (softened) ¾ tsp vanilla extract 1 Tbsp flour (all-purpo...
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French Epiphany King Cake (Galette des Rois)
Almond Cream Filling:
½ cup almond (meal/ground)
¼ cup sugar (granulated)
1 egg
3 Tbsp butter (softened)
¾ tsp vanilla extract
1 Tbsp flour (all-purpose)
Cake:
17-ounce puff pastry (thawed)
1 batch almond cream filling
1 egg (beaten)
Optional: plastic baby Jesus figure
2 Tbsp sugar (confectioners')
* If nut allergies are a problem, use an apple pie filling as a substitute for almond cream.
How to Make Almond Cream Filling: Using a food processor, combine the first six ingredients to form a smooth, creamy paste.
How to Make the Cake: Preheat the oven to 425 F. Roll out the sheets of puff pastry and cut out two 11-inch circles. Place one of the circles on a parchment-lined baking sheet. Spoon the filling on the puff pastry and spread it to within 1 ½ inches of the edge of the circle. If desired, hide the toy in the filling. Place the second pastry circle on top of the filling, crimping or pressing the edges of the pastry to seal the cake. Brush the pastry with the beaten egg and bake it for 15 minutes. Dust the cake with the powdered sugar and bake it for an additional 10 to 12 minutes, until it turns golden brown. Allow the cake to cool for 20 minutes on the baking sheet. If desired, top the cake before serving with a round of gold paper to be used as the "crown." Cut the cake into even slices and crown the one who finds the baby Jesus as the "king" or "queen" with the gold paper round atop the cake. (Be sure to supervise children to ensure that no one tries to consume the baby Jesus figure.)
From https://www.thespruceeats.com/cinnamon-galette-des-rois-recipe-1375043
Goldfish Cracker Mix
1 bag Parmesan Goldfish Crackers 1 bag Pretzel Goldfish Crackers 1 bag Cheddar Goldfish Crackers Optional: 1 can honey roasted peanuts Mix all ingre...
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Goldfish Cracker Mix
1 bag Parmesan Goldfish Crackers
1 bag Pretzel Goldfish Crackers
1 bag Cheddar Goldfish Crackers
Optional: 1 can honey roasted peanuts
Mix all ingredients together in a bowl and serve. Enjoy!
Grammie’s Cheesecake
Crust Ingredients: 9 oz vanilla wafers, crushed ¼ cup butter, melted 1 Tbsp. sugar Filling Ingredients: 3- 8 oz packages of Philadelphia Cream chee...
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Grammie’s Cheesecake
Crust Ingredients:
9 oz vanilla wafers, crushed
¼ cup butter, melted
1 Tbsp. sugar
Filling Ingredients:
3- 8 oz packages of Philadelphia Cream cheese, softened
1 cup sugar
5 eggs at room temperature
1 ¼ tsp. vanilla
dash of salt
Topping Ingredients:
1 pint sour cream
½ cup sugar
1 tsp vanilla
Mix all the crust ingredients. Pat into a 9 x 13 Pyrex dish and set aside to make filling. Place cream cheese in mixing bowl and beat adding eggs one at a time, beating in between each addition. Add sugar, vanilla, and salt till blended, pouring over crust. An electric hand-mixer works best, but it is not required. Layer filling over the crust. Bake at 325 F for 40-45 minutes until slightly brown around the edges and center is bouncy to the touch. (If you overcook cheesecake begins to crack and will not be as moist.) Refrigerate overnight before topping. Mix the topping. Spread over filling at least an hour before serving. Serve a bowl of berries alongside for added flavor.
Grandma Bebe’s Beef Stew
1 envelope of dry onion soup mix carrots, onions, and potatoes (as many as you like) about 3 pounds beef stew meat (cut in chunks or one large roast)...
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Grandma Bebe’s Beef Stew
1 envelope of dry onion soup mix
carrots, onions, and potatoes (as many as you like)
about 3 pounds beef stew meat (cut in chunks or one large roast)
2 cans Campbell’s Golden Mushroom Soup (or beef broth)
Combine the onion soup and one can of Golden Mushroom Soup. Mix with all the vegetables and put all in the bottom of a crock pot. Place meat on top of vegetables. Top with other can of Golden Mushroom Soup. Cook in crockpot on low for 6 to 8 hours or in a pan in the oven covered in tinfoil at 325 F for 2.5 to 3 hours.
Grape Caterpillars
Green grapes 1 Tbsp cream cheese, softened Miniature semisweet chocolate chips Skewers Pick out the 5 nicest looking grapes. Thread 3 to 4 grapes, len...
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Grape Caterpillars
Green grapes
1 Tbsp cream cheese, softened
Miniature semisweet chocolate chips
Skewers
Pick out the 5 nicest looking grapes. Thread 3 to 4 grapes, lengthwise, onto a skewer. These are the body of the caterpillar. Next, make the head. Hold the grape horizontally. Place 2 small dollops of cream cheese for the eyes and stick in mini chocolate chips for the pupils. Thread the grape horizontally to place the head on the caterpillar. Repeat with the other grapes and skewers.
https://www.allrecipes.com/recipe/260518/cute-grape-caterpillars-for-kids/
Green Eggs and Ham
Ingredients: 8 large eggs 1½ tsp dried dill ¼ tsp salt ¼ tsp freshly ground pepper 2 Tbsp extra-virgin olive oil 2 leeks, white and light green part...
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Green Eggs and Ham
Ingredients:
8 large eggs
1½ tsp dried dill
¼ tsp salt
¼ tsp freshly ground pepper
2 Tbsp extra-virgin olive oil
2 leeks, white and light green parts only, diced
One 5-ounce bag baby spinach, chopped
½ cup diced ham
½ cup shredded Havarti or Muenster cheese
Position rack in upper third of oven; preheat to 450 F. Whisk eggs, dill, salt, and pepper in a medium bowl. Heat oil in a large ovenproof nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.
From: http://www.eatingwell.com/recipes/22131/health-condition/better-vision/slideshow/recipes-for-better-vision/?recipeId=252336
Grilled Pineapple Skewers
¾ cup tequila ¾ cup packed golden brown sugar 1 ½ tsp vanilla extract ¼ tsp ground cinnamon 1 large pineapple, peeled, cored, cut into 2 x 1 inch piec...
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Grilled Pineapple Skewers
¾ cup tequila
¾ cup packed golden brown sugar
1 ½ tsp vanilla extract
¼ tsp ground cinnamon
1 large pineapple, peeled, cored, cut into 2 x 1 inch pieces
6 bamboo skewers, soaked in water 30 minutes, drained
Stir first 4 ingredients in small bowl until sugar dissolves. Thread pineapple pieces onto 6 skewers, dividing equally. Prepare grill and oil the rack (medium heat – make sure grates are thoroughly cleaned from previous use). Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 10 minutes total. Remove pineapple from skewers; serve hot or warm.
Guava Atole
4 cups milk ½ cup sugar 1 cinnamon stick 8 Tbsp corn flour masa-harina 2 cups water, divided 2 ½ cups of guavas cut in half (about 10 guavas) for 1 ½ ...
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Guava Atole
4 cups milk
½ cup sugar
1 cinnamon stick
8 Tbsp corn flour masa-harina
2 cups water, divided
2 ½ cups of guavas cut in half (about 10 guavas) for 1 ½ cup guava puree
Mix milk, sugar, and cinnamon stick in a saucepan. Turn heat to medium and simmer. In a small bowl, mix the corn flour and 1 cup of water. Stir well to avoid any lumps. Once the milk comes to a boil, slowly whisk in the corn flour mix and bring to a boil again. Then, reduce heat to medium-low and keep simmering until thickened, about 8 minutes. Stir occasionally.
While the atole is cooking, place the guavas with the cup of water in a blender and process until you have a smooth puree. Seeds will still be whole; pass thru a sieve or colander. Stir guava puree into the cooking atole. Do not add the puree until the atole is almost cooked. Mix well and keep cooking for about 10 more minutes. Optional: add a dusting of ground cinnamon before serving. It will be hot so sip carefully!
https://www.mexicoinmykitchen.com/guava-atole-de-guayaba/
Haitian Stewed Chicken
1 lb chicken ½ onion diced 2 tsp minced garlic 1 Tbsp of lime juice 4 sprigs of fresh thyme 4 sprigs of fresh parsley 1 scotch bonnet pepper 1 tsp b...
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Haitian Stewed Chicken
1 lb chicken
½ onion diced
2 tsp minced garlic
1 Tbsp of lime juice
4 sprigs of fresh thyme
4 sprigs of fresh parsley
1 scotch bonnet pepper
1 tsp black pepper
½ red pepper julienned
1 chicken bouillon cube
1 tbsp of adobo seasoning
½ cup white vinegar
2 Tbsp tomato paste
Clean the chicken using the Haitian meat cleaning method. Clean the chicken with lemon or sour orange juice and vinegar. Rinse in hot water. Create a marinade with garlic, parsley, thyme, black pepper, chicken cube, and seasoning salt. Season the chicken with the marinade and let it marinade at least 15 min. Marinating the chicken overnight in the refrigerator will give the meat more time to take on the flavor. In a large saucepan, brown the chicken on both sides. Add a half cup of water to the saucepan along with the tomato paste, onions, and peppers. Stew the chick on medium high heat for 25 minutes. Reduce the heat to low and let it simmer until it is ready to serve.
From haitiancooking.com
Ham Roll Ups
8 to 12 oz. of thin sliced ham lunchmeat 8 oz. cream cheese, room temperature (optional) 1 bunch green onions Remove excess moisture from ham by blott...
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Ham Roll Ups
8 to 12 oz. of thin sliced ham lunchmeat
8 oz. cream cheese, room temperature
(optional) 1 bunch green onions
Remove excess moisture from ham by blotting with a paper towel. Spread the cream cheese in an even, generous layer on a piece of ham. If desired, put a green onion in the middle of the ham slice. Roll up the slice of ham tightly. Store in wax paper. Repeat until each slice of ham is rolled. Refrigerate until ready to eat. They can be served as a full roll or sliced up into narrow slices.
Heart of Palm Cakes
15 oz. can chickpeas, drained and rinsed 15 oz. can heart of palm, drained, rinsed and cut into large chunks 15 oz. artichoke heart, drained and rinse...
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Heart of Palm Cakes
15 oz. can chickpeas, drained and rinsed
15 oz. can heart of palm, drained, rinsed and cut into large chunks
15 oz. artichoke heart, drained and rinsed
1 ½ cups panko breadcrumbs, divided
¾ cup mayonnaise, divided (substitute with vegan mayo if desired)
1 tsp Dijon mustard
2 tsp lemon juice, divided
¼ tsp salt
¼ tsp pepper
1 Tbsp Old Bay seasoning
oil, for frying
1 Tbsp sweet pickle relish
fresh dill, to serve
Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky. Transfer mixture to large mixing bowl and add 1 cup of breadcrumbs, ¼ cup mayonnaise, Dijon mustard, 1 tsp lemon juice, salt, pepper, and Old Bay seasoning. Mix well. Form the mixture into 6 1-inch-thick patties. Dip each patty in remaining breadcrumbs. Heat a pan of oil to 350 F. Fry each patty for 3-6 minutes per side, until golden brown. Transfer to paper towel-lined plate to absorb excess oil. For tartar sauce, combine remaining mayo, relish, and 1 tsp lemon juice in mixing bowl. Top the patties with tartar sauce, dill, and lemon juice.
https://tasty.co/recipe/vegan-crab-cakes
Hearty Chili
1 pound lean ground beef 1 pound sausage or lean ground pork Two 15-ounce cans your favorite beans, undrained One 28-ounce can diced tomatoes, undrain...
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Hearty Chili
1 pound lean ground beef 1 pound sausage or lean ground pork Two 15-ounce cans your favorite beans, undrained One 28-ounce can diced tomatoes, undrained 2 large onions chopped 1 bell pepper chopped 3 cloves garlic minced 3 tablespoons chili powder 2 tablespoons sugar 1 tablespoon red pepper, crushed 3 tablespoons wine vinegar 1 tablespoon cumin Grate cheddar cheese Sour cream
Brown beef and pork in a large pot. Drain and stir in undrained beans, tomatoes, onions, pepper, garlic, chili powder, sugar, red pepper, vinegar, and cumin. (Adjust the amount of red pepper flakes and chili powder to your taste.) Add some water if you like more juice in your chili. Cover and simmer for about 1 hour. Stir frequently to keep from sticking and burning. When ready to serve, top with cheese and sour cream.
Homemade Alfredo Sauce
2 cloves garlic minced 2 Tbsp. olive oil Brown above ingredients Add: 2 cups heavy whipping cream 1 stick butter ¾ cup Shredded Parmesan cheese ¼ cup ...
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Homemade Alfredo Sauce
2 cloves garlic minced
2 Tbsp. olive oil
Brown above ingredients
Add:
2 cups heavy whipping cream
1 stick butter
¾ cup Shredded Parmesan cheese
¼ cup Shredded Asiago cheese
Stir till thickened over low flame. Serve over pasta.
Homemade Hot Sauce
1-pound mixed medium to hot fresh red chilies like fresno, holland or cayenne 3 Tbs kosher salt 2 cups distilled white vinegar Rinse the chilies in ...
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Homemade Hot Sauce
1-pound mixed medium to hot fresh red chilies like fresno, holland or cayenne
3 Tbs kosher salt
2 cups distilled white vinegar
Rinse the chilies in a colander and pat dry. Transfer chilies to the bowl of a food processor; add salt. Transfer the chilies mixture to a glass jar. Cover and allow to sit for 2 to 3 days so it can ripen. Do not stir.
Uncover and stir in the vinegar. Cover again and allow to sit in a cool place for 5 days. Strain mixture through a mesh strainer and press with a spoon. Discard the solids. Pour mixture in a bottle with a tight- fitting lid. You can refrigerate this for up to 6 months.
“The Barque of Peter” Banana Boats
Bananas
1 bun for every banana
2 Tbsp of Peanut Butter (or other spread of your choice)
Optional toppings (chopped nuts, chocolate, or other toppings you might find on an ice cream sundae)
Begin by toasting your bun. Let the bun cool a bit before spreading the peanut butter (or other spread) on each side. Peel the bananas and place them inside each bun. If you are adding additional toppings, drizzle a little more peanut butter over the banana so that the toppings stay put. Enjoy!
From https://catholiccuisine.blogspot.com/2013/06/on-solemnity-of-sts-peter-and-paul.html
Homemade Irish Soda Bread
4 cups flour ½ cup sugar 1 tsp baking soda 1 tsp baking powder 1 tsp salt 8 Tbsp butter, softened 1½ cups raisins 2 eggs 1½ cups buttermilk 2 tsp cara...
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Homemade Irish Soda Bread
4 cups flour
½ cup sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
8 Tbsp butter, softened
1½ cups raisins
2 eggs
1½ cups buttermilk
2 tsp caraway seeds (optional)
Sift dry ingredients into a medium size bowl. Work in butter with fingers. Add raisins (and caraway seeds if desired). In a separate bowl, combine eggs and buttermilk. Make a well in center of flour mixture. Add eggs and buttermilk. Mix together with a wooden spoon until dough becomes stiff. Turn out onto a floured board. With floured hands, knead lightly and swiftly for a few seconds. Place smooth side up in a lightly floured 8-inch round cake pan. With a floured knife, cut a deep cross on top. Bake at 350 F for 1 hour until golden brown. Cool on a wire rack.
Hot Cross Buns
1 can refrigerated flaky biscuits Raisins 2 Tbsp melted butter Pumpkin pie spice 2 to 3 Tbsp orange juice ¼ cup powdered sugar 1 package white cooki...
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Hot Cross Buns
1 can refrigerated flaky biscuits
Raisins
2 Tbsp melted butter
Pumpkin pie spice
2 to 3 Tbsp orange juice
¼ cup powdered sugar
1 package white cookie icing
Preheat oven according to biscuit package instructions. Place parchment paper on 9 x 13 baking pan. Peel the top layer of a biscuit back about 2/3 of the way. Brush with melted butter and put 6 to 8 raisins in the middle. Place the biscuit in the pan, still slightly open. Repeat process until all the biscuits are in the pan. Sprinkle a bit of pumpkin pie spice inside each biscuit and fold them closed. Bake according to the package directions. While the biscuits bake, place the powdered sugar in the bowl and add just enough orange juice to make it into a glaze. Take the buns out of the oven when they are golden brown. Brush the orange glaze on top of them. Allow them to cool for a few minutes. Take the cookie icing and draw one line down each row of biscuits. Then draw a line across the middle of each row, forming a cross on the top of each biscuit.
https://www.catholicicing.com/easiest-hot-cross-buns-recipe-ever/
Hot Roast Beef Party Sandwiches
2 (9-oz) pkgs. dinner rolls 2/3 cup peach preserves ½ cup mustard/mayo blend (Grey Poupon has a great dijon blend) ¾ lb. thinly sliced deli roast b...
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Hot Roast Beef Party Sandwiches
2 (9-oz) pkgs. dinner rolls
2/3 cup peach preserves
½ cup mustard/mayo blend (Grey Poupon has a great dijon blend)
¾ lb. thinly sliced deli roast beef
½ lb. thinly sliced Havarti cheese
salt and pepper to taste
Remove rolls from packages. Do not separate rolls. Cut rolls in half horizontally, creating one top and one bottom per package. Spread preserves on top side of rolls; spread mustard-mayo on bottom side of rolls; top with beef and cheese. Sprinkle with salt and pepper if desired. Put two halves together, preserves side down, and wrap in aluminum foil. To make ahead, prepare recipe until this point. Freeze up to one month and thaw overnight in refrigerator and bake as directed. Bake at 325 F for 20-25 minutes or until cheese is melted. Slice into individual sandwiches. Optional: Add ½ cup toasted walnuts to add crunch.
Hummus and Tabbouleh
Easy to Make Hummus: 1 lb. canned chickpeas 1/3 cup tahini juice of 1-2 large lemons 1 small clove garlic, minced Kosher salt to taste 1/8 tsp....
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Hummus and Tabbouleh
Easy to Make Hummus:
1 lb. canned chickpeas
1/3 cup tahini
juice of 1-2 large lemons
1 small clove garlic, minced
Kosher salt to taste
1/8 tsp. ground cumin (optional)
2- 3 Tbsp. olive oil
Boil chickpeas in canned juice for five minutes on medium heat. Drain. Please chickpeas, tahini, lemon juice, garlic, cumin, and salt in blender blend to make an almost smooth thick paste. Place hummus in a shallow bowl and garnish with parsley, radishes, pickles, or toasted pine nuts. Drizzle with olive oil. Serves 4 to 6 people.
Tabbouleh:
1/2 cup fine bulgur wheat
2 large tomatoes, diced
1 bunch green onions, chopped
4 bunches of parsley, chopped
1/2 cup mint chopped or 2 Tbsp. dried mint
1 large cucumber peeled and chopped (optional)
1/2 cup olive oil
juice of three lemons
1/2 Tbsp. salt
1/2 tsp. pepper
Wash bulgur wheat. Drain and place in a large bowl. Add all chopped vegetables and mix well. Add oil, lemon juice, salt, and pepper. Allow bulgur to soak and absorb the juice about an hour, serve over fresh lettuce or with hummus and pita bread.
Hungarian Cucumber Salad
2 English cucumbers (peel if preferred) 1 – 2 Tbsp salt (optional) 1 onion, sliced thinly 1 - 2 cloves of garlic, minced (optional) 2 Tbsp sugar 2 Tb...
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Hungarian Cucumber Salad
2 English cucumbers (peel if preferred)
1 – 2 Tbsp salt
(optional) 1 onion, sliced thinly
1 - 2 cloves of garlic, minced
(optional) 2 Tbsp sugar
2 Tbsp vinegar
2/3 cup sour cream
ground black pepper (to taste)
a sprinkle of paprika
Prepare the cucumber and slice thinly. Place the cucumbers and onion in a bowl or colander. Sprinkle with salt and let sit for 30 minutes. You can refrigerate it. Rinse the salt and drain the excess liquid from the cucumbers by squeezing out the water. Add the sour cream, sugar, vinegar, garlic, pepper, and paprika and mix well together. Refrigerate salad for a few hours, even overnight, before serving.
Impossible Pie
4 eggs ½ cup butter, melted ½ cup plain flour 1 cup sugar 1 cup coconut 2 cups milk 2 tsp vanilla Combine all ingredients together and pour mixture in...
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Impossible Pie
4 eggs
½ cup butter, melted
½ cup plain flour
1 cup sugar
1 cup coconut
2 cups milk
2 tsp vanilla
Combine all ingredients together and pour mixture into a greased pie tin. Bake at 340 F for one hour. When it bakes it forms its own crust with filling.
https://www.bestrecipes.com.au/recipes/vanilla-impossible-pie-recipe/vsf53lp5?r=recipes/c82b5dr0&h=galleries
Indian Spiced Hummus
1 can (15-ounce) chickpeas 2 Tbsp tomato paste ¼ tsp turmeric ½ tsp garam masala ½ tsp cumin seeds ¼ tsp cayenne 1 tsp salt 2 cloves of garlic 1 tsp...
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Indian Spiced Hummus
1 can (15-ounce) chickpeas
2 Tbsp tomato paste
¼ tsp turmeric
½ tsp garam masala
½ tsp cumin seeds
¼ tsp cayenne
1 tsp salt
2 cloves of garlic
1 tsp fresh ginger
1/3 cup + 1 Tbsp olive oil
Lemon juice + cilantro for the top
First, combine the spices (turmeric, garam masala, cumin seeds, and cayenne) in a small, dry pan and toast over medium heat for about 45 seconds until very fragrant. Remove from the heat. In a food processor, combine the chickpeas (drained and rinsed from the can), tomato paste, toasted spices, salt, garlic, and ginger. Blend while slowly adding the olive oil. If your processor doesn't allow for adding oil while it is on, you can just add it in batches, scraping down the sides of the bowl in between. Blend until very smooth. Top with a big squeeze of fresh lemon juice and about a tablespoon or a little less of chopped cilantro. Serve alongside fresh cut veggies like cucumber or bell peppers, crackers, or naan.
From: https://abeautifulmess.com/2017/02/indian-spiced-hummus.html
Irresistible Coconut Custard Pie
2 cups whole milk ¾ cup sugar ½ cup flour 4 eggs 4 Tbsp. butter, softened 1 tsp. vanilla 1 tsp. baking powder 1 ¼ cup coconut Put all ingredients in m...
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Irresistible Coconut Custard Pie
2 cups whole milk
¾ cup sugar
½ cup flour
4 eggs
4 Tbsp. butter, softened
1 tsp. vanilla
1 tsp. baking powder
1 ¼ cup coconut
Put all ingredients in mixer and blend for one minute. Add 1 ¼ cup coconut. Place in a buttered and floured deep pie dish. Bake 360 for 45-50 minutes until slightly golden browned around edges.
Kale Salad
¾ cup white sugar ½ cup vinegar ½ tsp salt ½ tsp ground black pepper ¼ cup extra-virgin olive oil 1 plastic carton baby kale, stems removed and choppe...
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Kale Salad
¾ cup white sugar
½ cup vinegar
½ tsp salt
½ tsp ground black pepper
¼ cup extra-virgin olive oil
1 plastic carton baby kale, stems removed and chopped
16 oz. package frozen shelled edamame, thawed
¼ red onion
1 cup shredded carrot
2/3 cup fresh blueberries
½ cup dried cranberries
½ cup cashew pieces
½ cup shelled, roasted sunflower seeds
Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside. Toss kale, edamame, red onion, carrot, blueberries, cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about a third the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on the side.
Kielbasa with Veggies
4 pieces fresh Kowalski sausage (also can use Italian sausage) 3 bell peppers (any colors) onion 2 small zucchini 2-3 carrots 1 lb. red or gold p...
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Kielbasa with Veggies
4 pieces fresh Kowalski sausage (also can use Italian sausage)
3 bell peppers (any colors)
onion
2 small zucchini
2-3 carrots
1 lb. red or gold potatoes (cut into small pieces)
Slice vegetables and put in a baking pan. Cut kielbasa into 3 or 4 inch slices. Mix vegetables and sausage. Pour over olive oil, add Italian herbs (thyme, basil, oregano, rosemary, garlic, pepper, salt). Mix all together. Bake in over for 50 min-1 hour at 400 F.
Korean Bulgogi
2 pounds of boneless rib eye steak (sirloin is also good) ½ pear or apple, peeled and grated ½ cup soy sauce 3 Tbsp sesame seed oil 4 cloves of garl...
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Korean Bulgogi
2 pounds of boneless rib eye steak (sirloin is also good)
½ pear or apple, peeled and grated
½ cup soy sauce
3 Tbsp sesame seed oil
4 cloves of garlic, finely minced
2 Tbsp of sugar (white, brown, or honey will do)
1 Tbsp of grated ginger, or 2 tsp of dried ginger
1-2 Tbsp of gochujang (Korean red pepper paste)
2-3 green onions, thinly sliced
1-2 tsp of sesame seeds
Wrap the steak in plastic wrap or a freezer bag, and place in the freezer for about 30 minutes. Be careful not to freeze it! In a large bowl, combine fruit, soy sauce, 1 tablespoon of sesame oil, garlic, sugar, ginger, gochujang, and one of the sliced green onions. Whisk it all together until well combined. NOTE: You can use more or less gochujang to adjust the level of spice. Slice the steak into small, thin strips. Be sure to slice across the grain and keep the pieces about ¼ inch thick. Combine the steak and marinade in a freezer bag or a large bowl, cover, and marinate for at least 2 hours, although overnight is preferred. Heat a grill pan, wok, or a large skillet over medium-high heat with a tablespoon of sesame oil. Add the steak in small batches. Cook 2 to 3 minutes on each side until charred and cooked through and remove from pan. Repeat with another tablespoon of sesame oil until all the meat is cooked. Garnish with remaining green onion and sesame seeds. Enjoy with steamed rice. You may also want to make lettuce wraps with rice, bulgogi, and a little extra gochujang.
Optional:
· Replace fruit with apple juice in a pinch.
· Visit your local Korean grocery store to pick up some roasted seaweed and kimchee (spicy pickled cabbage) to complete an authentic Korean meal.
Korean Noodle Bowl
1/3 package of somen noodles (about 2 ounces per serving) 3 whole scallions 2-3 cloves garlic, minced 4 Tbsp. sesame seed oil, divided 1-2 cups julien...
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Korean Noodle Bowl
1/3 package of somen noodles (about 2 ounces per serving)
3 whole scallions
2-3 cloves garlic, minced
4 Tbsp. sesame seed oil, divided
1-2 cups julienned carrots
1-2 cups broccoli florets
1-2 packages of medium shrimp, peeled and uncooked
1/4 cup soy sauce
2-3 Tbsp. honey or brown sugar
1-2 Tbsp. lime juice
1-2 Tbsp. grated ginger or 1 tsp ground ginger
1 Tbsp. dried cilantro
1-2 tsp. Korean red pepper paste or Sriracha sauce
3 tsp. sesame seeds
Optional: 1 fried or poached egg per serving
Prepare somen noodles according to package instructions and drain when done, rinsing with cold water. Slice scallions, keeping white ends separate from the green shoots. In a wok or large pan, preheat 2 Tbsp. of sesame oil over medium-low heat. Add white ends of scallions and garlic to the oil and cook until fragrant. Be careful not to burn the garlic. Add carrots and broccoli and continue to cook until almost tender, 3-5 minutes. When the vegetables are not quite fully cooked, add shrimp and cook until they start to look opaque. While the shrimp cooks, begin mixing the sauce. Combine remaining 2 Tbsp sesame oil, soy sauce, honey, lime juice, ginger, cilantro and red pepper paste in a bowl and whisk together until well combined. Pour sauce over shrimp just as it begins to turn pink and mix well. Toss in noodles and mix them into the sauce. Top with chopped green scallion shoots and sesame seeds. Optional: add a fried or poached egg on top of each served bowl. Enjoy!
Lazarakia
2 lbs. unbleached, all-purpose flour 3/4 cup olive oil 1 cup cane sugar 2 packets active dry yeast 1-3/4 cups lukewarm water (plus a little more if ne...
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Lazarakia
2 lbs. unbleached, all-purpose flour
3/4 cup olive oil
1 cup cane sugar
2 packets active dry yeast
1-3/4 cups lukewarm water (plus a little more if needed)
1 tsp orange peel, one tsp cinnamon or a combination of both
1 tsp salt
Line two baking sheets with parchment paper. Mix all the dough ingredients and then knead well, until the batter becomes a nice soft dough. You may need to add a little extra water, depending on the quality of the flour. Cover and let the dough rest for about 15 minutes in a warm place.
Shape an egg-sized amount of dough into an oblong. For the hands, form two little ropes of dough and place them in an x-shape across the middle of the oblong. Form a third little rope into a circle and place it on top of the oblong for the head. (Visit web site link to see picture.) Place two cloves in the middle of the head for eyes. Repeat the process with remaining dough.
Place the Lazarakia on the baking sheets and let rise in a warm place until doubled in size, about 1 hour. Bake in a preheated 350 F oven for 30-40 minutes, or until the bread rolls turn golden-brown.
Variation: chocolate-filled Lazarakia
A favorite, though not so traditional, variation is to wrap a piece of vegan dark chocolate inside the oblong shape before adding the embellishments. The chocolate melts during baking, thus creating chocolate-filled Lazarakia.
From https://orthodoxpebbles.com/lazarakia-recipe/
Lebanese Rice Pilaf
2 cups jasmine rice Water 1 cup broken vermicelli pasta 2 ½ Tbsp olive oil Salt ½ cup toasted pine nuts, optional Rinse the rice well (a few times). ...
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Lebanese Rice Pilaf
2 cups jasmine rice
Water
1 cup broken vermicelli pasta
2 ½ Tbsp olive oil
Salt
½ cup toasted pine nuts, optional
Rinse the rice well (a few times). In a medium cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it. Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt. Add 3 ½ cups of water and bring it to a boil until the water significantly reduces. Turn the heat to low and cover. Cook for 15 to 20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed for 10 to 15 minutes, then uncover and fluff with a fork. Transfer to a serving platter and top with the toasted pine nuts. Enjoy!
Leftover Stuffed Peppers
2 cups leftover roasted turkey or chicken (finely chopped or ground in a food processor) 2 Tbsp taco seasoning ½ cup water 1 can black beans ½ cup ...
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Leftover Stuffed Peppers
2 cups leftover roasted turkey or chicken (finely chopped or ground in a food processor)
2 Tbsp taco seasoning
½ cup water
1 can black beans
½ cup cooked brown rice
2 cups leftover stuffing
4 bell peppers
1 cup stock, vegetable or chicken
2 cups shredded cheese
In a large bowl, combine meat, taco seasoning, water, and black beans. Stir in rice and stuffing. Cut peppers length wise and remove ribs and seeds. Place peppers in slow cooker facing upwards. Fill the peppers with meat mixture. Pour the stock in the bottom of the slow cooker. Cook on high 3 hours. The peppers should be soft when they are done. Sprinkle with cheese before serving.
Lemon Bars
For Base 2 cups sifted flour ½ cup powdered sugar 1 cup butter, softened For Top 4 large beaten eggs 2 cups white sugar ½ cup lemon juice ¼ cup flour ...
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Lemon Bars
For Base
2 cups sifted flour
½ cup powdered sugar
1 cup butter, softened
For Top
4 large beaten eggs
2 cups white sugar
½ cup lemon juice
¼ cup flour
½ tsp baking powder
lemon rind from entire lemon
Preheat oven to 350 F. Line 9x13 pan with aluminum foil (enough to have some cover over the long edges). Spray the aluminum foil. Set aside. For the base, mix the butter into the flour and powdered sugar. Mix with hands until it clings together. Press into the foiled pan. Bake for 20 to 25 minutes or until lightly browned. While the base is baking, beat eggs for 4 to 5 minutes for the filling. Then, add the sugar, lemon juice, and lemon rind, and beat just until mixed (about 30 seconds to 1 minute). Sift together flour and baking powder. Stir into egg mixture. Pour over baked crust. (Pour it directly on the hot crust that comes out of the oven.) Bake at 350 F for 25 minutes. Cool. (Tip: Once cooled, cover and put in the refrigerator. Once cold, pull the pan out of the refrigerator. Pull the foil (which is stuck to the bars) out of the pan. Pull the foil away from the sides of the bars. Use a pizza cutter to cut the bars easily. Sprinkle with powdered sugar and enjoy!)
Make Ahead Breakfast Bake
1lb. bulk sausage (breakfast or mild/sweet Italian work well) 3 cups day old bread, cut into ½ inch cubes 1 cup sharp cheddar cheese, shredded (about ...
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Make Ahead Breakfast Bake
1lb. bulk sausage (breakfast or mild/sweet Italian work well) 3 cups day old bread, cut into ½ inch cubes 1 cup sharp cheddar cheese, shredded (about 4 ounces) 6 eggs, lightly beaten 2 cups whole milk ½ tsp. salt ½ tsp. black pepper ½ tsp. dry mustard (you can substitute 1 ½ tsp. of prepared Dijon or Yellow mustard)
Crumble sausage in skillet, cook over medium heat until browned, stirring occasionally. Remove from heat and drain well. Spread bead cubes into bottom of buttered 13x9x2 dish. Top bread cubes with crumbled, browned sausage, and cheese. Combine eggs, milk, salt, pepper, and mustard. Beat well and pour over bread/sausage/cheese. Cover and refrigerate overnight. Bake, uncovered, at 350°F until knife inserted in center comes out clean- about 40-50 minutes. Yields: 6-8 servings.
Used with permission from: Ladies Auxiliary of the Knights of Peter Claver, Court 247, “All of Our Favorites Millenium Cookbook”
Make Ahead Mashed Potatoes
8 large potatoes, pared 8 oz. cream cheese, cubed ¼ cup sour cream salt and pepper to taste butter paprika Boil potatoes in salted water until tender...
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Make Ahead Mashed Potatoes
8 large potatoes, pared
8 oz. cream cheese, cubed
¼ cup sour cream
salt and pepper to taste
butter
paprika
Boil potatoes in salted water until tender; drain and mash. Add cubed cheese, sour cream, butter, salt and pepper and mix well. Cover. Can be stored in refrigerator several days. Before serving sprinkle with paprika and bake uncovered in 350-degree oven 30-35 minutes or until heated through. Serves 8.
24-Hour Salad
3 heads of lettuce, shredded
1 bag of frozen peas, thawed
6 hard-boiled eggs, chopped
6 slices of cooked bacon, crumbled
8 ounces shredded cheddar cheese (can substitute swiss cheese or combine the two)
2 envelopes of Hidden Valley ranch dressing mix
2 cups of mayonnaise
2 cups of sour cream
Optional: paprika
In a large bowl, layer lettuce, peas, eggs, bacon, and cheese. In another bowl, make the dressing by mixing together the mayonnaise, sour cream, and ranch mix. Spread the dressing over the top layer in the bowl. Sprinkle with paprika, if desired. Cover the bowl and refrigerate the salad for up to 24-hours. Right before serving, toss the salad with the dressing and mix well. Enjoy!
Mango Agua Fresca
2 cups of peeled and chopped ripe mangos (About 4 mangos) ½ cup sugar 5 cups of water 3 cups of ice cubes Place the peeled & chopped mangos, sugar...
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Mango Agua Fresca
2 cups of peeled and chopped ripe mangos (About 4 mangos)
½ cup sugar
5 cups of water
3 cups of ice cubes
Place the peeled & chopped mangos, sugar, and water in your blender. Process until you have a fine and smooth texture. Pour in a large pitcher and add the ice cubes. Taste to check sweetness.
https://www.mexicoinmykitchen.com/mango-agua-fresca-recipe/
Maple Bacon Double Cheeseburgers
3 lbs. ground beef chuck Vegetable oil, for the grill 12 slices bacon, halved 3 Tbsp pure maple syrup Coarsely ground pepper 6 sesame hamburger buns, ...
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Maple Bacon Double Cheeseburgers
3 lbs. ground beef chuck
Vegetable oil, for the grill
12 slices bacon, halved
3 Tbsp pure maple syrup
Coarsely ground pepper
6 sesame hamburger buns, split
¼ cup mayonnaise
2 Tbsp ketchup
2 tsp spicy brown mustard
1 tsp Louisiana-style hot sauce
Kosher salt
12 slices Colby jack cheese
Pickle chips, for topping
Form the ground beef into 12 thin patties, about 4 1/2 inches wide. Place on a baking sheet and refrigerate for at least 30 minutes to firm up. Preheat a grill to high and lightly oil the grates.
Meanwhile, put the bacon in a large nonstick skillet (it's OK if the slices overlap -- they'll shrink). Turn the heat to medium and cook, turning occasionally, until browned and crisp, 15 to 20 minutes. Remove the bacon to a plate. Pour the drippings into a bowl and reserve.
Return the bacon to the skillet in a single layer. Drizzle with the maple syrup and sprinkle with 1 teaspoon pepper. Cook over medium heat, turning the bacon to coat in the syrup, until glazed, about 1 minute; remove to a plate to cool. Brush the cut sides of the buns with some of the
bacon drippings. Mix the mayonnaise, ketchup, mustard, and hot sauce in a small bowl.
Season the patties with salt and pepper on both sides. Working in batches, grill the patties until marked on the bottom, 2 minutes, then flip and top each with a slice of cheese. Cover and cook 30 more seconds for medium doneness. Toast the buns on the grill. Assemble the burgers: Spread the mayonnaise sauce on the buns. Fill with the pickles, patties (2 per burger) and bacon.
From https://www.foodnetwork.com/holidays-and-parties/photos/great-fathers-day-recipes
Marshmallow and Popcorn Balls
15 cups popped popcorn, which is ½ cup popcorn kernels popped 6 Tbsp. butter or margarine 5 cups miniature marshmallows ¾ tsp. vanilla extract cooki...
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Marshmallow and Popcorn Balls
15 cups popped popcorn, which is ½ cup popcorn kernels popped
6 Tbsp. butter or margarine
5 cups miniature marshmallows
¾ tsp. vanilla extract
cooking spray
Pop the popcorn and remove any kernels that did not pop. Place popcorn in large bowl that has been sprayed with cooking spray. Prepare a large baking dish or piece of parchment paper. Heat butter and marshmallows over medium-low heat until melted, stirring often. Remove from heat and stir in vanilla. (Optional: also add ¼ tsp. salt for a kettle-corn flavor) Pour mixture over the popcorn, tossing or stirring to make sure all the popcorn is coated evenly. Let mixture cool enough to touch. Spray cooking spray on your hands and form a cup of popcorn into a ball. Place each ball in the baking dish or on the parchment paper. Continue until you use all the mix, spraying additional cooking spray on your hands as needed. Munch and enjoy!
Mississippi Mud Pie
1 cup all-purpose flour
1 cup chopped pecans
½ cup butter, softened
1 package (5.9 oz.) instant chocolate pudding mix
1 package (8 oz.) cream cheese, softened
1 cup confectioners' sugar
1 container (16 oz.) frozen whipped topping, thawed, divided
Toasted chopped pecans and chocolate curls, optional
Preheat oven to 350 F. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13 x 9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely.
Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer, top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.
https://www.tasteofhome.com/recipes/mississippi-mud-pie/
Mexican Lentil Soup
2 Tbsp of olive oil ⅔ cups white onion finely chopped 1 large garlic clove minced 1½ cups of celery finely cut (2 large stalks) ⅔ cups carrots diced ½...
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Mexican Lentil Soup
2 Tbsp of olive oil
⅔ cups white onion finely chopped
1 large garlic clove minced
1½ cups of celery finely cut (2 large stalks)
⅔ cups carrots diced
½ pound lentils, washed and rinsed (about 1 ⅛ cups)
6 cups of chicken or vegetable broth
2 sprigs of parsley finely chopped
Salt and pepper to taste
Lime wedges to serve
Heat olive oil in a saucepan and sauté the onions and garlic for 5 minutes over medium heat. Add the celery and carrots and cook for 10 minutes at a lower temperature. Stir in the drained lentils, 6 cups of broth, and the parsley. Bring to a boil and then reduce the heat to simmer. Cook for 25-30 minutes. Season the soup with salt and pepper. Cooking time will depend on the lentil variety you use. Serve your Lentil Soup in small bowls, add a few drops of lime juice, and enjoy!
Adapted from https://www.mexicoinmykitchen.com/lentil-soup/
Mini Shepherd’s Pot Pies
1 box refrigerated pie crusts, softened as directed on box ½ pound ground beef 1 small onion, chopped (½ cup) 4 tsp all-purpose flour ¾ cup beef flavo...
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Mini Shepherd’s Pot Pies
1 box refrigerated pie crusts, softened as directed on box
½ pound ground beef
1 small onion, chopped (½ cup)
4 tsp all-purpose flour
¾ cup beef flavored broth
½ tsp salt
⅛ tsp pepper
1 ½ cups frozen mixed vegetables
1 package (24 oz.) refrigerated mashed potatoes or homemade mashed potatoes (about 3 cups)
Heat oven to 375 F. Unroll pie crusts. On lightly floured surface, roll or press each crust to 12 inches diameter. Using 4-inch round cutter, cut 6 rounds from each crust. Gently press rounds floured-side-down in bottoms and up sides of 12 ungreased regular-size muffin cups. Bake 9 to 11 minutes or until lightly browned. Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, about 5 minutes or until beef is thoroughly cooked; drain. Stir in flour until blended. Add broth, salt, and pepper. Cook about 2 minutes or until mixture thickens. Stir in frozen mixed vegetables. Fill each muffin cup with about 1/4 cup beef mixture. Top each with slightly less than 2 tablespoons potatoes. Bake 20 to 25 minutes or until potatoes are lightly browned.
Adapted from https://www.pillsbury.com/recipes/mini-shepherds-pot-pies/63263714-df2c-4204-aed5-8b132081d1b0?crlt.pid=camp.mqfwvd0vp5vx
Morning Glory Muffins
2 cups flour 1 cup sugar 1 Tbsp cinnamon 1 tsp baking soda 1 tsp baking powder ½ tsp salt ½ tsp ground ginger 3 large eggs ¾ cup granulated sugar ½ cu...
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Morning Glory Muffins
2 cups flour
1 cup sugar
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ tsp ground ginger
3 large eggs
¾ cup granulated sugar
½ cup dark brown sugar
½ cup vegetable oil
¼ cup applesauce
(optional) 2 tsp vanilla extract
2 cups carrots, washed and shredded (about 3 medium carrots)
1 apple, peeled and finely chopped
½ cup raisins
Zest of 1 lemon
(optional) ½ cup chopped pecans or walnuts
Preheat oven to 350 F. Line muffin cups with liners or spray with cooking spray. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Add in apples, carrots, and raisins. In a smaller bowl, whisk eggs, applesauce, orange juice, and vanilla extract together. Add the dry ingredients to the wet ingredients and stir. Fill each muffin tin about ¾ full. Add the pecans to the top of the muffins before baking. Bake for 20 to 25 minutes or until golden brown. Check with a toothpick to see if it comes out clean. Let stand for 5 minutes and remove muffins from tins to put on a cooling rack.
Moroccan Chicken Tagine
1 tsp paprika 1 tsp ground cumin ¼ tsp cayenne pepper ½ tsp ground ginger ½ tsp ground coriander ¼ tsp ground cinnamon 1 lemon 5 cloves garlic, minced...
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Moroccan Chicken Tagine
1 tsp paprika
1 tsp ground cumin
¼ tsp cayenne pepper
½ tsp ground ginger
½ tsp ground coriander
¼ tsp ground cinnamon
1 lemon
5 cloves garlic, minced
8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin and fat
Salt and ground black pepper
1 Tbsp olive oil
1 large yellow onion, halved and cut into ¼-in-thick slices
2 Tbsp all-purpose flour
1¾ cups chicken broth
2 Tbsp honey
2 large or 3 medium carrots, peeled and cut crosswise into ½-inch-thick coins
½ cup Greek cracked green olives, pitted and halved (any green olive will work)
2 Tbsp chopped fresh cilantro leaves
Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside. Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more. Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous.
From https://www.onceuponachef.com/recipes/moroccan-chicken-tagine.html
Musical Veggie Tray
Cucumbers, sliced Baby carrots or regular carrots, sliced Celery, sliced (or cleaned pea pods) Bell pepper, sliced Grape tomatoes Arrange the vegeta...
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Musical Veggie Tray
Cucumbers, sliced
Baby carrots or regular carrots, sliced
Celery, sliced (or cleaned pea pods)
Bell pepper, sliced
Grape tomatoes
Arrange the vegetables on a platter to form musical notes or musical instruments. (Search the Internet for inspiration!) Alternatively, give everyone a plate and have them form musical notes with the vegetables provided. Feel free to use different vegetables.
New Zealand Kiwi Bread
6-7 medium ripe kiwis 1 cup packed brown sugar 1 tsp grated lemon peel 1 egg ½ cup vegetable oil 1 ½ cups flour ½ tsp each: salt, baking powder, and b...
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New Zealand Kiwi Bread
6-7 medium ripe kiwis
1 cup packed brown sugar
1 tsp grated lemon peel
1 egg
½ cup vegetable oil
1 ½ cups flour
½ tsp each: salt, baking powder, and baking soda
1 cup powdered sugar
6-8 tsp lemon juice
Pare the kiwi and chop enough to make 1 ½ cups. Place chopped fruit in a 2-quart pan, add sugar and lemon peel. Bring to a boil, stirring until fruit loses some of its color. Allow to cool. Beat eggs and oil well. Blend together flour, baking powder and salt. Add the baking soda to cooked kiwi mixture. Stir until bubbles form. Add this to the egg mixture and then add flour mixture to it. Stir until dry ingredients are moistened. Spoon mixture into a well-greased loaf pan. Bake at 350 F about 55 minutes. Cool in pan 10 minutes and turn out onto wire rack. Make icing with powdered sugar and lemon juice. Spoon over loaf.
https://www.food.com/recipe/new-zealand-kiwi-bread-483625
Oatmeal Fig Cookies
1 cup butter, softened 1 cup packed light brown sugar 1/3 cup granulated sugar 1 egg 1 ½ tsp vanilla 1 ½ cups all-purpose flour 1 tsp baking soda 2 ½ ...
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Oatmeal Fig Cookies
1 cup butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1 ½ tsp vanilla
1 ½ cups all-purpose flour
1 tsp baking soda
2 ½ cups quick cooking oats
¾ cup dried figs, diced
(optional) 10 oz. dark chocolate chips
Preheat oven to 350 F. Beat butter, brown sugar, and granulated sugar in a bowl until creamy. Add egg and vanilla, beat well. Combine flour and baking soda, add to butter mixture beating well. Stir in oats, figs, and optional chocolate chips. Using a teaspoon, drop heaping scoops onto a parchment paper lined cookie sheet. Bake 10 to 12 minutes or until lightly browned. Cool for 1 to 2 minutes before transferring to a wire rack.
Oil and Wine Steak Marinade
1 ½ cups cooking oil ¾ cup soy sauce 2 Tbsp Worcestershire sauce 1 Tbsp fresh ground pepper 2 Tbsp salt 1 cup dry red wine 1 tsp dried parsley (option...
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Oil and Wine Steak Marinade
1 ½ cups cooking oil
¾ cup soy sauce
2 Tbsp Worcestershire sauce
1 Tbsp fresh ground pepper
2 Tbsp salt
1 cup dry red wine
1 tsp dried parsley
(optional) 2 Tbsp dry mustard
(optional) 1/3 cup fresh lemon juice
In a quart-size Mason jar, combine all ingredients. Cover and shake vigorously. Pour over steaks and let them marinade for 2 hours or more. Cook steaks as preferred. Any leftover marinade can be frozen for future use.
Optional:
· Replace applesauce with smashed bananas for banana pancakes. · Add fresh berries or chocolate chips to your pancakes by sprinkling them ...
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Optional:
· Replace applesauce with smashed bananas for banana pancakes.
· Add fresh berries or chocolate chips to your pancakes by sprinkling them on top of your pancakes right after you pour the batter on the griddle.
· Serve your pancakes with a side of bacon or sausage, and top with whipped cream and maple syrup.
Pandebono (Colombian Cheese Bread)
2 cups of cassava flour (yuca, mandioca or tapioca flour) ¼ cup corn flour 1 - 1 ½ cups Colombian quesito or Mexican queso fresco 1 cup Feta cheese 1...
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Pandebono (Colombian Cheese Bread)
2 cups of cassava flour (yuca, mandioca or tapioca flour)
¼ cup corn flour
1 - 1 ½ cups Colombian quesito or Mexican queso fresco
1 cup Feta cheese
1 large egg
1 tsp baking powder
1 tsp sugar
1 to 1 ½ tsp salt
(optional) milk
Preheat oven to 425 F and grease a cookie sheet. Blend the cassava flour, corn flour, baking powder, sugar, and cheeses. Once blended, add the egg. Mix until smooth. If needed, add milk to help the dough come together. Form dough into balls about the size of a golf ball. Place on the cookie sheet and cook 17 to 20 minutes, or until top is golden. Eat as soon as they are cool enough to hold.
Parmesan Ranch Snack Mix
9 cups Corn, Rice, or Wheat Chex 2 cups miniature pretzels 2 cups miniature cheddar cheese Goldfish crackers ½ cup butter, melted ½ cup grated Parme...
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Parmesan Ranch Snack Mix
9 cups Corn, Rice, or Wheat Chex
2 cups miniature pretzels
2 cups miniature cheddar cheese Goldfish crackers
½ cup butter, melted
½ cup grated Parmesan cheese
1 envelope ranch salad dressing mix
In crockpot, combine cereal, pretzels, and crackers. Drizzle with butter. Sprinkle with cheese and salad dressing, and mix; stir to coat. Cook covered on low for 3 hours. Spread onto a baking sheet to cool. Store in an airtight container or divide into snack bags for lunches!
Pasta with Smoked Salmon Cream Sauce
1 – 8oz. can chicken stock 1 cup whipping cream ¼ cup chopped fresh dill or 2 tsp dried dill weed 1 tsp. fresh lemon juice 12 oz. tagliatelle or lingu...
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Pasta with Smoked Salmon Cream Sauce
1 – 8oz. can chicken stock
1 cup whipping cream
¼ cup chopped fresh dill or 2 tsp dried dill weed
1 tsp. fresh lemon juice
12 oz. tagliatelle or linguine, freshly cooked
4 oz. smoked salmon, cut into thin strips
feta cheese
capers
Bring chicken stock & cream to boil in heavy large skillet over high heat. Reduce heat & simmer until mixture thickens enough to coat a spoon, whisking occasionally about 10 minutes. Whisk in dill and lemon juice. Add pasta & toss to coat. Remove skillet from heat. Add salmon; toss to combine.
Add feta & capers. Season to taste with salt & pepper. Makes 4 servings.
Philly Cheese Steak Sandwiches
Onions: 1 Tbsp extra-virgin olive oil, 2 large Vidalia onions, sliced very thin Coarse salt and pepper or steak-seasoning blend Meat: 2 tsp extra-vi...
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Philly Cheese Steak Sandwiches
Onions:
1 Tbsp extra-virgin olive oil,
2 large Vidalia onions, sliced very thin
Coarse salt and pepper or steak-seasoning blend
Meat:
2 tsp extra-virgin olive oil
1 ½ pounds lean beef tenderloin or sirloin, sliced very thin
1 tsp garlic salt
Freshly ground black pepper
8 slices provolone cheese
4 soft Italian sandwich hoagie rolls, split lengthwise
Heat a medium saucepan over medium high heat. Cook onions in olive oil, stirring occasionally for about 10 minutes or until onions are soft. Sprinkle with seasonings.
Heat a heavy griddle pan over medium high to high heat. Sear and cook thin-sliced steaks in olive oil until brown, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, sprinkle them with garlic salt and pepper. When all the steaks are cooked, add onions and mix together. Line each roll with 2 slices of provolone cheese. Pile the meat and onions into rolls on top of the cheese. Enjoy!
Pigs in a Blanket
1 package cocktail franks 1 package refrigerated crescent roll dough mustard Preheat the oven to 350 F. Cut the dough into strips and wrap around the ...
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Pigs in a Blanket
1 package cocktail franks
1 package refrigerated crescent roll dough
mustard
Preheat the oven to 350 F. Cut the dough into strips and wrap around the cocktail franks. Place on an ungreased baking sheet. Cook 10 to 12 minutes or until golden brown. Serve with mustard or other dipping sauce.
Pineapple Rosemary Agua Fresca
3 cups pineapple chunks 4 cups water divided 2 Tbsp. rosemary 3/4 cup water 1/4 cup sugar 2 cups pineapple juice 4 cup ice pineapple chunks and rose...
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Pineapple Rosemary Agua Fresca
3 cups pineapple chunks
4 cups water divided
2 Tbsp. rosemary
3/4 cup water
1/4 cup sugar
2 cups pineapple juice
4 cup ice
pineapple chunks and rosemary sprigs for garnish
Combine pineapple chunks, 2 cups water and rosemary in a blender or food processor. Blend until completely liquified. Allow the rosemary to steep in the liquid for about 15 minutes. Strain into a large pitcher. Add remaining water, sugar and pineapple juice and ice to the pitcher. Stir to combine. Portion Agua Fresca in glasses and garnish with chunks of pineapple and rosemary sprigs.
From https://cookeatshare.com/recipes/pineapple-and-rosemary-aqua-fresca-789018/external
Potato Garlic Soup with Rosemary Butter
4-5 cups chicken broth or bone broth for extra protein 6 whole garlic cloves, peeled 4-5 large russet or Yukon Gold potatoes, peeled and chunked 1 cup...
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Potato Garlic Soup with Rosemary Butter
4-5 cups chicken broth or bone broth for extra protein
6 whole garlic cloves, peeled
4-5 large russet or Yukon Gold potatoes, peeled and chunked
1 cup whole milk
salt to taste
1/8 tsp. white pepper
1 Tbsp. finely chopped rosemary
¼ cup Butter
Place broth, garlic cloves and potatoes in pot. Bring to a boil and lower to simmer until potatoes are tender. Carefully blend ingredients with immersion blender or slightly cool to puree in batches in blender until smooth. Add milk and salt and pepper to taste. Prepare garnish by adding rosemary to butter.
Garnish with generous dollop of chopped fresh rosemary butter.
Pulled Pork Tacos
2 ½ pounds boneless pork shoulder or pork butt, trimmed of excess fat 2 cups store bought salsa, plus more for serving 2 Tbsp chili powder 2 Tbsp drie...
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Pulled Pork Tacos
2 ½ pounds boneless pork shoulder or pork butt, trimmed of excess fat
2 cups store bought salsa, plus more for serving
2 Tbsp chili powder
2 Tbsp dried oregano
2 Tbsp cocoa powder
½ tsp cayenne or hot red pepper to taste (optional)
1 tsp salt
18 corn tortillas
Toppings:
Salsa
½ cup of cilantro leaves chopped (optional)
½ cup or more sour cream
2 limes cut into wedges
½ cup or more chopped onion
In a 4–6-quart slow cooker, combine salsa, chili powder, oregano, cocoa powder, cayenne pepper and salt. Add pork and turn to coat. Cook, covered, until the meat is pull-apart tender (4-5 hours on high or 7-8 hours on low). When done, shred pork with two forks and stir into cooking liquid. Serve with warmed corn tortillas and toppings as desired. About 20 minutes before serving, heat oven to 350 F. Wrap corn tortillas in foil and bake until warmed, about 15 minutes.
Pumpkin Muffins
1 spice cake mix 1 can pure pumpkin (not the pumpkin pie filling) Mix ingredients well. Preheat oven to 350 F. Put cupcake holders in muffin tin or s...
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Pumpkin Muffins
1 spice cake mix
1 can pure pumpkin (not the pumpkin pie filling)
Mix ingredients well. Preheat oven to 350 F. Put cupcake holders in muffin tin or spray muffin tin to prevent sticking. Fill each muffin well ½ to 2/3 full. Bake for 20 to 30 minutes, or until toothpick comes out clear. Let cool and enjoy!
Pumpkin Muffins with Chocolate Chips and Medieval Spices
Muffins: 1 tsp canola or vegetable oil for greasing 1 cup unbleached all-purpose flour 1 cup old-fashioned oatmeal 3 Tbsp ground flax seed ¾ cup sug...
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Pumpkin Muffins with Chocolate Chips and Medieval Spices
Muffins:
1 tsp canola or vegetable oil for greasing
1 cup unbleached all-purpose flour
1 cup old-fashioned oatmeal
3 Tbsp ground flax seed
¾ cup sugar
2 tsp baking powder
½ tsp salt
1 tsp Pumpkin Pie Spice*
½ cup or 1 stick of butter, melted and cooled slightly
2 eggs
½ cup milk
1 tsp vanilla
1 cup canned pumpkin
1 cup chocolate chips
Topping:
1 Tbsp sugar
1 Tbsp light brown sugar
1 tsp Pumpkin Pie Spice
*Pumpkin Pie Spice = 1 tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, 1/8 tsp ground cloves, 1/8 tsp ground allspice.
Preheat oven to 375 F. Grease a 12-cup muffin pan. Combine flour, oatmeal, flax seed, sugar, baking powder, salt, and 1 tsp Pumpkin Pie Spice in a large bowl. Whisk butter, eggs, milk, and vanilla together in a small bowl. Add pumpkin and stir. Stir wet ingredients into dry ingredients. Stir in chocolate chips. Divide batter evenly among muffin cups. In a small bowl, mix sugar, light brown sugar, and Pumpkin Pie Spice. Sprinkle mixture on top of each muffin. Bake 25 to 30 minutes until toothpick inserted into the middle of a muffin comes out clean or with dry crumbs. Cool slightly before serving.
Puppy Chow
1 cup semisweet chocolate chips ½ cup creamy peanut butter ¼ cup unsalted butter 1 tsp vanilla extract 6 cups Rice Chex or Crispix cereal 1 ½ to 2 cup...
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Puppy Chow
1 cup semisweet chocolate chips
½ cup creamy peanut butter
¼ cup unsalted butter
1 tsp vanilla extract
6 cups Rice Chex or Crispix cereal
1 ½ to 2 cups powdered sugar
Place the chocolate chips, peanut butter, and butter in a medium microwave safe bowl. Microwave on high for 1 minute. Remove the bowl from the microwave and stir. Put the bowl back into the microwave and heat for an additional 30 seconds or until mixture is smooth when stirred. Add the vanilla extract and stir again. Pour the cereal in a large mixing bowl. Add the chocolate peanut butter mixture and gently stir until cereal is evenly coated. Pour the coated cereal into a large Ziploc bag. Add the powdered sugar. Seal the bag and shake until the cereal is well coated. Spread on parchment paper or waxed paper. Let it sit until cool and chocolate is set. Store the puppy chow in an airtight container for up to 2 weeks. If it is warm in your kitchen, store the puppy chow in the refrigerator.
Ramaki (Water chestnuts wrapped in bacon)
6-8 cans of whole water chestnuts soy sauce brown sugar 2 packages of center cut bacon Preheat oven to 350 F. Marinate the water chestnuts in soy ...
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Ramaki (Water chestnuts wrapped in bacon)
6-8 cans of whole water chestnuts
soy sauce
brown sugar
2 packages of center cut bacon
Preheat oven to 350 F. Marinate the water chestnuts in soy sauce, overnight if possible. Put brown sugar in a bowl and cut each bacon slice into 3 pieces. First roll the marinated water chestnuts into the brown sugar and set them in a baking dish until you are finished with all the water chestnuts. Once you have finished your first step then wrap each chestnut in bacon, secure with a toothpick and place it back in the same baking dish. Bake at 350 F for 1.5 hours turning once midway.
Red Beans and Rice—Cajun Style
1 cup basmati rice 1 Tbsp olive oil 1 (12.8 oz.) package smoked andouille sausage or smoked kielbasa, thinly sliced 1 medium sweet onion, diced 1 gree...
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Red Beans and Rice—Cajun Style
1 cup basmati rice
1 Tbsp olive oil
1 (12.8 oz.) package smoked andouille sausage or smoked kielbasa, thinly sliced
1 medium sweet onion, diced
1 green bell pepper, diced
2 celery ribs, diced
2 Tbsp tomato paste
3 cloves garlic, minced
1 ½ tsp Cajun seasoning
3 (15 oz.) cans red beans, drained and rinsed
3 cups chicken stock
1 tsp hot sauce
1 bay leaf
Salt and black pepper, to taste
2 Tbsp chopped fresh parsley leaves
Cook rice according to package instructions; set aside. Heat oil in a large stockpot or Dutch oven over medium heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste, garlic, and Cajun seasoning until fragrant, about 1 minute. Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes. Using a wooden spoon, mash beans until slightly thickened, if desired. Season with salt and pepper, to taste. Serve immediately, topped with rice and garnish with parsley, if desired.
Red Velvet Butter Cookies
½ cup butter, softened 8 ounces cream cheese, softened 1 large egg ½ cup powdered sugar 1 tsp pure vanilla extract 1 package Red Velvet Cake Mix ½ cup...
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Red Velvet Butter Cookies
½ cup butter, softened
8 ounces cream cheese, softened
1 large egg
½ cup powdered sugar
1 tsp pure vanilla extract
1 package Red Velvet Cake Mix
½ cup white chocolate chips
Preheat oven to 350 F. Use an electric mixer to combine the butter and cream cheese in a large bowl until the mixture is fluffy. Add the egg and the vanilla. Mix until fully combined. Add the cake mix and continue to mix until a thick dough forms. Fold in the chocolate chips. Place the powdered sugar in a small bowl. Form 1-inch dough balls and roll in the powdered sugar to coat. Place cookies 2 inches apart on a cookie sheet lined with parchment paper. Bake for 10 to 12 minutes. Cool the cookies on a wire rack. Once cooled, dust the cookies with powdered sugar.
Risotto Milanese
5 ½ cups chicken stock 2 Tbsp extra-virgin olive oil 1 small onion, finely chopped Salt and freshly ground pepper 1 ½ cups arborio rice (10 oz.) Pinc...
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Risotto Milanese
5 ½ cups chicken stock
2 Tbsp extra-virgin olive oil
1 small onion, finely chopped
Salt and freshly ground pepper
1 ½ cups arborio rice (10 oz.)
Pinch of saffron threads
½ cup dry white wine
½ cup freshly grated Parmigiano-Reggiano cheese
1 Tbsp unsalted butter
2 Tbsp chopped flat-leaf parsley
In a medium saucepan, bring the chicken stock to a simmer; keep warm. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring, until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock ½ cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter and parsley and serve immediately.
https://www.foodandwine.com/recipes/milanese-risotto
Roasted Chicken with Prosciutto and Peas
3 to 3 ½ pounds whole chicken (or use chicken breasts) ½ cup dry white wine 6-8 oz. prosciutto, diced 1 medium sweet onion, diced ½ cup heavy whipping...
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Roasted Chicken with Prosciutto and Peas
3 to 3 ½ pounds whole chicken (or use chicken breasts)
½ cup dry white wine
6-8 oz. prosciutto, diced
1 medium sweet onion, diced
½ cup heavy whipping cream
1 package frozen peas
2-4 Tbsp cornstarch
Pasta
(optional) Parmesan cheese
Cook the chicken, wine, prosciutto, and onion in the crock pot on low for 8 hours. Once cooked, remove the chicken and keep warm. Cook pasta. Pour the liquid in the crockpot (including the prosciutto and onion) into a pan over medium heat. Add whipping cream and frozen peas to the liquid to make the sauce. Heat to simmer and allow to simmer uncovered for 10 minutes to allow the peas to cook. Then add 2 Tbsp cornstarch to the sauce to thicken. Consider dissolving the cornstarch in a little water first so that it is not clumpy when you add it. Add additional cornstarch for thicker sauce. Carve the chicken. Serve over the pasta and top with sauce. Add parmesan cheese if desired.
Roasted Chickpeas
2 cans chickpeas (garbanzo beans) 2 Tbsp. olive oil salt any additional spices you want Preheat oven to 400 F. Drain chickpeas and rinse. Dry on a kit...
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Roasted Chickpeas
2 cans chickpeas (garbanzo beans)
2 Tbsp. olive oil
salt
any additional spices you want
Preheat oven to 400 F. Drain chickpeas and rinse. Dry on a kitchen towel and remove any loose peels. Cover the chickpeas with the olive oil in a bowl. Spread on a baking sheet and sprinkle generously with salt. Cook for 20 minutes or until crisp. Add any additional spices you would like over the chickpeas. These make a great snack. They can also be used on top of soups or salads.
Roasted Pumpkin Seeds
1 pumpkin Extra virgin olive oil Spices (salt, garlic powder, paprika, pepper, or cinnamon sugar, etc.) Scoop the pumpkin seeds from the pumpkin. Remo...
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Roasted Pumpkin Seeds
1 pumpkin
Extra virgin olive oil
Spices (salt, garlic powder, paprika, pepper, or cinnamon sugar, etc.)
Scoop the pumpkin seeds from the pumpkin. Remove the pulp and stringy fibers. Rinse the seeds in water and drain. Dry the seeds with a towel. Toss the seeds in a bowl with olive oil, salt, garlic powder, paprika, and black pepper. Lay them in a single layer on a cookie sheet. Bake at 350 F for 12 to 15 minutes, tossing every 5 minutes. When the seeds give a nutty aroma and are a golden-brown color, they are ready!
Roasted, Orange-Glazed Chicken
Whole Chicken, cleaned ½ jar orange marmalade 3 Tbsp butter Spices for chicken: garlic salt, pepper, paprika, Italian seasoning, fresh rosemary, thyme...
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Roasted, Orange-Glazed Chicken
Whole Chicken, cleaned
½ jar orange marmalade
3 Tbsp butter
Spices for chicken: garlic salt, pepper, paprika, Italian seasoning, fresh rosemary, thyme, or other herbs.
Wash chicken inside and out. Melt marmalade and butter together. Coat inside and outside of chicken with mixture. Sprinkle inside and outside of chicken with spices and herbs. Roast uncovered at 425 F until meat thermometer reads 165 F at thickest part of thigh. Baste every 15 minutes. Cover loosely with foil if chicken begins to burn. Serve with mashed potatoes. Yum!
Root Beer Float
3 scoops Vanilla Ice Cream 1 can Root Beer Add 3 scoops of Vanilla Ice Cream to a tall glass. Pour Root Beer over ice cream and serve with a straw or ...
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Root Beer Float
3 scoops Vanilla Ice Cream
1 can Root Beer
Add 3 scoops of Vanilla Ice Cream to a tall glass. Pour Root Beer over ice cream and serve with a straw or a spoon.
Rosemary’s Chocolate Cake
2 cups sifted flour 2 tsp. baking powder 2 tsp. baking soda 2 cups sugar ½ tsp. salt 4 rounded Tbsp. cocoa powder 2 cups hot water 1 cup vegetable ...
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Rosemary’s Chocolate Cake
2 cups sifted flour
2 tsp. baking powder
2 tsp. baking soda
2 cups sugar
½ tsp. salt
4 rounded Tbsp. cocoa powder
2 cups hot water
1 cup vegetable oil
2 eggs, slightly beaten
2 tsp. vanilla
Sift flour, baking powder, soda, sugar salt and cocoa together. Add hot water, oil, eggs and vanilla and beat until all incorporated (batter will be very runny). Bake in heavy 9x13 pan (stoneware is best) at 350 F for 40 minutes or until tester comes out clean.
Salsa and Cod
Cod fillets Salt and pepper Olive oil Tomato salsa (optional) cooked rice (optional) cilantro Preheat the oven to 400 F. Season the cod with salt and ...
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Salsa and Cod
Cod fillets
Salt and pepper
Olive oil
Tomato salsa
(optional) cooked rice
(optional) cilantro
Preheat the oven to 400 F. Season the cod with salt and pepper. Place on a parchment paper lined baking sheet or a lightly greased casserole dish. Spoon a few tablespoons of salsa on each piece of fish. Drizzle olive oil on top if desired. Bake for 20 minutes or until fish easily flakes. Top with cilantro if desired. Serve over rice.
Sauerkraut Meatballs
Meatballs: 2 pounds ground beef 1 cup fine breadcrumbs 1 package dry onion soup mix 3 eggs Sauce: 1 bottle Heinz Chili Sauce 1 bottle of water 1 cup b...
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Sauerkraut Meatballs
Meatballs:
2 pounds ground beef
1 cup fine breadcrumbs
1 package dry onion soup mix
3 eggs
Sauce:
1 bottle Heinz Chili Sauce
1 bottle of water
1 cup brown sugar
1 can (14 oz.) whole cranberry sauce
1 large can sauerkraut, washed and well drained
Mix together ingredients for meatballs. Roll into small meatballs and place in a 9 x 13 baking dish. This will make between 50 to 70 meatballs. They will not all fit in the bottom of the baking dish so stack them on top of each other if needed. Simmer together the sauce ingredients for 15 to 20 minutes. Pour the sauce mixture over the meatballs. Bake uncovered for 350 F for 1 hour. If you want a smaller amount, only use 1 pound of ground beef and freeze half the sauce after it simmers.
Scones
2 cups all-purpose flour 2 tsp. baking powder ¼ tsp. baking soda ½ tsp. salt 2 Tbsp. sugar 1/3 cup cold butter, cut in chunks ½ cup buttermilk 1 large...
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Scones
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
2 Tbsp. sugar
1/3 cup cold butter, cut in chunks
½ cup buttermilk
1 large egg beaten into the buttermilk
Milk and sugar
Sift together the first 5 ingredients. Cut in butter with pastry blender. Add buttermilk/egg mixture just until it comes together. Knead dough on floured surface a few times (not too much or they will become tough). Divide dough in half and pat into a 7-inch circle. Cut circle into 8 wedges. Place on parchment lined baking sheet. Repeat with remaining dough. Brush with milk and sprinkle with sugar.
Bake at 425 F for 12 to 15 minutes.
Scottish Shortbread
1 cup (2 sticks) butter, softened ½ cup confectioner’s sugar 2 cups all-purpose flour, not sifted Preheat oven to 325 F. Line 2 baking sheets with p...
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Scottish Shortbread
1 cup (2 sticks) butter, softened
½ cup confectioner’s sugar
2 cups all-purpose flour, not sifted
Preheat oven to 325 F. Line 2 baking sheets with parchment paper or silicone mats and set aside. Place all ingredients in a large bowl. Mix with an electric mixer until completely combined and dough forms. Roll out dough on a floured surface to about ¼-inch thickness or slightly thicker. Use cookie cutters, biscuit cutters, or a pizza slicer to cut out shapes. Place shapes on prepared baking sheets. Pierce with a fork. Bake 20 minutes or until just lightly browned. Cool on a wire rack.
Shepherd’s Pie
1 pound ground round 1 onion, finely chopped 2 garlic cloves, chopped 1 jar spaghetti sauce 2 cups or more of French cut green beans (or other veget...
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Shepherd’s Pie
1 pound ground round
1 onion, finely chopped
2 garlic cloves, chopped
1 jar spaghetti sauce
2 cups or more of French cut green beans (or other vegetables)
Parmesan cheese
Cooked mashed potatoes
Butter
Colby cheese
Salt and pepper to taste
Fry up ground round with onions, garlic or whatever else you like! Put meat in baking pan and combine with spaghetti sauce. Make sure it’s not too watery. Add French cut green beans or any other veggie you like. Sprinkle parmesan cheese on top. Glob on mashed potatoes and put some butter on top of the potatoes. Sprinkle on some Colby cheese. Bake at 350 F for 30 to 45 minutes. Let it sit for a few minutes before you dig in! Enjoy!
Shortcut Jalapeno and Cheese Corn Bread Using Jiffy Mix
1 box of Jiffy Corn Muffin Mix 2 Tbsp. of melted butter 1/3 cup of milk 1/2 cup of shredded cheddar cheese 1 can (15 oz.) of sweet corn – drained 1 ...
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Shortcut Jalapeno and Cheese Corn Bread Using Jiffy Mix
1 box of Jiffy Corn Muffin Mix
2 Tbsp. of melted butter
1/3 cup of milk
1/2 cup of shredded cheddar cheese
1 can (15 oz.) of sweet corn – drained
1 – medium Jalapeno diced (or) 2 Tbsp. of canned jalapeno diced (Or substitute 1 can chopped green chiles (4.5 oz))
1 egg
Preheat oven to 375 F. Starting with the corn muffin mix, combine all the ingredients and mix until moist. Grease an 8×8 pan and pour the mixture into the pan. Bake for about 25-35 minutes. This moist bread may appear not done. Insert a toothpick in the middle of dish. When it comes out clean, you will know the bread is fully cooked.
Adapted from https://kidfriendlythingstodo.com/shortcut-jalapeno-cheddar-cornbread-using-jiffy/
Silver Dollar Pancakes
2 eggs 1 cup of milk 1 cup of applesauce 1 teaspoon vanilla extract 2 cups self-rising flour 2-3 tablespoons of butterIn a large bowl, whisk together ...
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Silver Dollar Pancakes
2 eggs 1 cup of milk 1 cup of applesauce 1 teaspoon vanilla extract 2 cups self-rising flour 2-3 tablespoons of butter
In a large bowl, whisk together eggs, milk, applesauce, and vanilla. Add the self-rising flour and whisk until combined. Pre-heat a griddle or frying pan and melt a small pad of butter to keep the pancakes from sticking. Using a ladle or large spoon, pour batter in small, 2-inch circles on to the hot griddle. Cook 1 to 2 minutes. When the top of the pancakes starts to bubble slightly, flip them over to cook on the other side, and cook 1 to 2 minutes or until golden brown on both sides. Repeat until all the batter has been used. Add more butter to your griddle as needed.
Skewered Sesame Beef
¼ cup soy sauce 2 Tbsp. sesame oil 1 Tbsp. Dijon mustard 1 Tbsp. sugar 2 tsp. garlic, minced 8 oz. beef tenderloin, cut into 1-inch cubes 12 mushrooms...
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Skewered Sesame Beef
¼ cup soy sauce
2 Tbsp. sesame oil
1 Tbsp. Dijon mustard
1 Tbsp. sugar
2 tsp. garlic, minced
8 oz. beef tenderloin, cut into 1-inch cubes
12 mushrooms, halved
1 large red pepper, seeded and cut into 1-inch pieces
2 Tbsp. sesame seeds, toasted
Stir first 5 ingredients together to make marinade. Add cubed beef to the marinade and set at room temperature for one hour or refrigerate up to 4 hours. Thread each wooden cocktail skewer with one piece of bell pepper, one beef cube, and one mushroom half. Dip one side of each skewer in the toasted sesame seeds. Arrange on lightly greased baking sheet and bake 5 minutes at 450 F or arrange directly over moderately hot coals for 2 to 3 minutes.
Slow Cooker Chicken Cordon Blue
1 can condensed cream of chicken soup 1 cup milk 8 boneless skinless chicken thighs 8 slices of ham 8 slices Swiss cheese One 8-ounce package herbe...
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Slow Cooker Chicken Cordon Blue
1 can condensed cream of chicken soup
1 cup milk
8 boneless skinless chicken thighs
8 slices of ham
8 slices Swiss cheese
One 8-ounce package herbed stuffing mix
¼ cup butter melted
In a small bowl, combine soup and milk. Put enough mixture in the slow cooker to coat the bottom. Unfold each chicken thigh and place a piece of ham and cheese inside. Fold chicken back and place fold side down in slow cooker. Pour remaining soup over the top of the chicken. Using a rolling pin, bash the herb mixture until pulverized. Sprinkle the stuffing on top and drizzle butter over stuffing. Cover and cook on low 4 to 5 hours. You can remove the insert and place under the broiler to brown the top if desired.
Slow Cooker Grape Jelly and Chili Sauce Meatballs
12 oz. jar chili sauce 10 oz. grape jelly Frozen meatballs, thawed (you can thaw them in the refrigerator overnight) In a frying pan over low heat, mi...
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Slow Cooker Grape Jelly and Chili Sauce Meatballs
12 oz. jar chili sauce
10 oz. grape jelly
Frozen meatballs, thawed (you can thaw them in the refrigerator overnight)
In a frying pan over low heat, mix the chili sauce and jelly together until the jelly melts in. It will appear soupy. Add the thawed meatballs to the sauce. Put everything in the slow cooker. Simmer until ready to eat.
Slow Cooker Mac and Cheese
8 ounces cooked elbow macaroni One 12-ounce can evaporated milk 1 ½ cups whole milk ½ stick butter melted 1 teaspoon salt ½ teaspoon pepper 2 eggs b...
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Slow Cooker Mac and Cheese
8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 ½ cups whole milk
½ stick butter melted
1 teaspoon salt
½ teaspoon pepper
2 eggs beaten
6 ounces smoked Gouda cheese grated
6 ounces processed cheese such as Velveeta, grated
1 small can green chilies drained
½ cup cheddar cheese grated
Spray your slow cooker with cooking spray. Mix macaroni, evaporated milk, whole milk, butter, salt, pepper, Gouda, Velveeta, and green chilies. Cook on low for 3 hours. Sprinkle cheddar over the top and allow to melt for another 15 minutes. Serve hot.
Slow Cooker Pot Roast
2-3 tsp olive oil or butter Salt and pepper 2-3 onions, peeled and halved Baby carrots 2-3 potatoes, peeled and cut in quarters 2-3 cloves of garlic,...
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Slow Cooker Pot Roast
2-3 tsp olive oil or butter
Salt and pepper
2-3 onions, peeled and halved
Baby carrots
2-3 potatoes, peeled and cut in quarters
2-3 cloves of garlic, chopped
1 can beef broth
3-pound roast
Heat skillet over medium heat. Add olive oil or butter. Salt and pepper the roast, being more generous with the pepper than the salt. Once the oil is hot, brown 1 side of the onion and then the other. Remove from heat. Brown carrots for 1 to 2 minutes. Remove from heat. Sear all sides of the meat for about 1 to 2 minutes until brown. Add the garlic, potatoes, onions, carrots, and meat into the crock pot. Pour a can of beef broth on top. Cook on low all day or on high for 3 to 4 hours.
Soda Bread
oil 2 cups flour 1 tsp. salt 1 tsp. baking soda 1 tsp. cream of tartar 1 cup buttermilk Preheat oven to 450 F. Oil a covered casserole dish or a Dutch...
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Soda Bread
oil
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
1 cup buttermilk
Preheat oven to 450 F. Oil a covered casserole dish or a Dutch oven. Sift together flour, salt, baking soda, and Cream of Tartar. Add buttermilk. Mix until blended; dough will be a bit sticky. Knead 4 or 5 times (not too much of the bread will be tough) and shape into a ball. Cut cross in top and place in prepared pan. Bake covered 30 minutes.
Soft Pretzels
1 ½ cups lukewarm water 1 Tbsp sugar (brown sugar or cane) 1 instant dry yeast packet (about 2 ½ tsp) 4 cups flour 1 tsp salt ½ cup baking soda 1 egg,...
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Soft Pretzels
1 ½ cups lukewarm water
1 Tbsp sugar (brown sugar or cane)
1 instant dry yeast packet (about 2 ½ tsp)
4 cups flour
1 tsp salt
½ cup baking soda
1 egg, beaten or olive oil for brushing
coarse salt or cinnamon sugar as topping
Additional water for boiling
Additional flour
(optional) 2 Tbsp butter
(optional) ½ cup baking soda
Mix warm water and yeast together in large bowl. Whisk brown sugar, salt, and optional butter until well combined. Let stand for 5 to 10 minutes so that yeast foams. Add half the flour to the mix and stir. Add the rest of the flour; stir until combined. Lightly flour a board and move the dough to the board. Knead until smooth, about 2-3 minutes. Cover the dough after sprinkling with a bit of flour or cooking spray; let it rest for 10 minutes. Preheat the oven to 425 F. Cut the dough into strips. Twist the strips into the desired shape. Bring water to a boil in a pot. Add optional baking soda. Place the dough into the water for 20-30 seconds and remove. Place on a baking sheet. Brush pretzels with olive oil or egg wash (beaten egg mixed with water). Sprinkle salt or any other topping on the pretzels. Bake for 12 to 15 minutes or until golden brown. Let cool for 5 minutes on a cooling rack.
Spaghetti and Meatballs
1 pound spaghetti 1 pound ground beef 1/3 cup breadcrumbs ¼ cup finely chopped parsley ¼ cup freshly grated Parmesan, plus more for serving 1 egg 2 ga...
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Spaghetti and Meatballs
1 pound spaghetti
1 pound ground beef
1/3 cup breadcrumbs
¼ cup finely chopped parsley
¼ cup freshly grated Parmesan, plus more for serving
1 egg
2 garlic cloves, minced
Kosher salt
½ tsp red pepper flakes
2 Tbsp extra-virgin olive oil
½ cup onion, finely chopped
One 28-ounce can crushed tomatoes
1 bay leaf
Freshly ground black pepper
In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain.
In a large bowl, combine beef with breadcrumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate. Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.
From: https://www.delish.com/cooking/recipe-ideas/recipes/a55764/best-spaghetti-and-meatballs-recipe/
Spaghetti Salad
1 lb. box spaghetti, cooked, drained and rinsed 1 cup chopped tomatoes 1 cup peeled and chopped cucumber 1 cup chopped mushrooms 1 bunch finely choppe...
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Spaghetti Salad
1 lb. box spaghetti, cooked, drained and rinsed
1 cup chopped tomatoes
1 cup peeled and chopped cucumber
1 cup chopped mushrooms
1 bunch finely chopped green onion
2 Tbsp. salad seasoning
1 bottle Italian dressing
Parmesan cheese to taste
Put all ingredients into a large bowl. Mix together (washed hands work best). Serve with bread sticks.
Spanish Artichoke Chicken Lasagna
1 pound lasagna noodles 3 Tbsp butter 2 cloves garlic, minced 3 Tbsp all-purpose flour 3 cups milk Kosher salt Freshly ground pepper 1 cup grated parm...
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Spanish Artichoke Chicken Lasagna
1 pound lasagna noodles
3 Tbsp butter
2 cloves garlic, minced
3 Tbsp all-purpose flour
3 cups milk
Kosher salt
Freshly ground pepper
1 cup grated parmesan
2 cups shredded rotisserie chicken
½ pound frozen chopped spinach, defrosted and drained
1- 15 oz. can artichoke hearts, chopped
2 pints ricotta
4 cups shredded mozzarella
Preheat oven to 350 F. In a large pot of salted boiling water, cook lasagna noodles until al dente. Drain and cool. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Then add flour and whisk until golden brown, 1 minute more. Pour over milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add parmesan and stir until creamy. Add shredded chicken, spinach and artichokes and stir until combined. Assemble lasagna in the following order in a large baking dish: sauce mixture, lasagna noodles, ricotta, chicken mixture, and mozzarella. Repeat for three layers, ending with mozzarella. Cover with foil and bake until warm and bubbly, 35 minutes. Broil until cheese is golden – 2 minutes. Let cool 10 minutes before slicing and serving.
Fudge Spoon Pie
½ cup butter
1 (1-oz) square unsweetened chocolate
1 cup sugar
½ cup flour
1 tsp. vanilla extract
2 large eggs
Melt butter and chocolate in a saucepan over low heat, stir often. Remove from heat, stir in sugar and next 3 ingredients. Pour batter into a greased 8-inch square pan. Bake at 325 F for 22 minutes. Serve warm with ice cream.
“Locusts” on a Log
Celery
Honey
Raisins
Trim a stalk of celery and cut into 4-inch pieces. Stop each end of the celery with a raisin.
Fill celery with honey. Place “locusts” (raisins) on top of the honey. Serve and enjoy!
Upgrade option: Order real edible locusts online to serve instead of raisins!
Spanish Rice
1 Tbsp olive oil 1 large onion 1 clove garlic, minced ¼ tomato, skin off 1 ½ cup water 2 chicken bouillon cubes 1 ¾ cup Minute Rice Parsley Parmesan c...
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Spanish Rice
1 Tbsp olive oil
1 large onion
1 clove garlic, minced
¼ tomato, skin off
1 ½ cup water
2 chicken bouillon cubes
1 ¾ cup Minute Rice
Parsley
Parmesan cheese
Heat olive oil in pan. Sauté onion and garlic until soft. Add water and bouillon cubes and mix to dissolve cubes. Add rice. Turn off heat and cover. Let stand for 5-10 minutes. Add tomato, parsley, and parmesan cheese to taste.
Spicy Pollo Pumpkin Pasta
1 box rigatoni pasta 1.5 pounds chicken tenders 1 tsp olive oil 2 cloves garlic ½ cup white onion 1-2 tsp red pepper flakes ½ cup brandy 1 can pumpkin...
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Spicy Pollo Pumpkin Pasta
1 box rigatoni pasta
1.5 pounds chicken tenders
1 tsp olive oil
2 cloves garlic
½ cup white onion
1-2 tsp red pepper flakes
½ cup brandy
1 can pumpkin pie filling
1 tsp ground sage
1 cup milk
2 Tbsp Parmesan cheese
4 cups fresh baby spinach leaves
2 tsp salt
1-2 tsp black pepper
Heat olive oil and sauté garlic, onions, and red pepper flakes. Cut chicken into 1⁄4-inch-thick pieces and season with salt, pepper flakes and sage. Add chicken to pan and cook for 1-2 minutes. Add brandy and flambé. Add pie mixture, milk, and Parmesan cheese, and mix. Add pasta, incorporating 2-4 Tbsp of the heated starchy water. Add fresh baby spinach leaves and incorporate all the ingredients in the pan. To serve, you could add a few more fresh spinach leaves around the pasta, with a light drizzle of oil, and then top with a light dusting of Parmesan cheese.
https://www.eilee.net/recipes/collections/leo.html#g
St. Bernard of Clairvaux Dijon Chicken
½ cup butter 2 cloves garlic 2 Tbsp Dijon mustard ¾ cup dry breadcrumbs ½ cup grated parmesan cheese (fresh or jarred) 2-3 Tbsp dried parsley flake...
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St. Bernard of Clairvaux Dijon Chicken
½ cup butter
2 cloves garlic
2 Tbsp Dijon mustard
¾ cup dry breadcrumbs
½ cup grated parmesan cheese (fresh or jarred)
2-3 Tbsp dried parsley flakes
4 boneless skinless chicken breasts, cut in strips
Heat oven to 375 F. Melt butter in small saucepan with minced garlic. After garlic has sautéed, add mustard and mix. Let cool and whisk mixture to combine until creamy. Mix breadcrumbs, parmesan cheese, and parsley in shallow bowl or pan. Dip chicken into butter/mustard mixture, then dip in bread crumb mixture to coat both sides. Place in glass 9x13 pan. Bake uncovered 25 to 30 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.
From: https://catholiccuisine.blogspot.com/2014/08/st-bernard-of-clairvaux-dijon-chicken.html
St. Cecilia Biscuits and Jam Session
3 cups all-purpose flour 3 Tbsp sugar ½ tsp salt 4 tsp baking powder ½ tsp cream of tartar ¾ cup COLD butter 1 egg 1 cup whole milk Preheat oven to ...
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St. Cecilia Biscuits and Jam Session
3 cups all-purpose flour
3 Tbsp sugar
½ tsp salt
4 tsp baking powder
½ tsp cream of tartar
¾ cup COLD butter
1 egg
1 cup whole milk
Preheat oven to 450 F. The secret to excellent biscuits is COLD BUTTER. Really cold. Many times, the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and put it back in the fridge, pulling out only when ready to incorporate into the dough. Combine the dry ingredients in a large bowl. Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here—you want to see small, pea-sized pieces of butter throughout the dough. Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
Turn the dough out onto a generously floured surface. Sprinkle some flour on top of the dough so it won't stick to your fingers and knead 10 to 15 times. If the dough is super sticky, just sprinkle on some additional flour. Pat the dough out to ¾ – 1-inch thickness and cut with a biscuit cutter or glass, about 9 to 12 biscuits. Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top. For extra yumminess, brush the tops of the biscuits with melted butter.
St. Kateri Corn Bread
½ cup butter or margarine, softened ¼ cup granulated sugar 2 large eggs 1 cup milk 1 cup all-purpose flour 1 cup yellow cornmeal 1 Tbsp baking powder...
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St. Kateri Corn Bread
½ cup butter or margarine, softened
¼ cup granulated sugar
2 large eggs
1 cup milk
1 cup all-purpose flour
1 cup yellow cornmeal
1 Tbsp baking powder
½ tsp salt
Preheat oven to 375 F. Grease an 8-inch square baking pan; set aside. Combine butter with sugar and eggs in a large mixing bowl. Blend in milk, flour, cornmeal, baking powder, and salt until the batter is just blended (a few lumps are ok). Pour batter into prepared pan and bake for about 25 minutes or until surface springs back lightly when touched and a toothpick stuck into the center comes out clean. Remove from oven and place pan onto a wire rack; serve hot or warm.
From: https://catholiccuisine.blogspot.com/2010/07/blessed-kateri-tekakwitha.html
St. Lucy Soup
½ cup rice, uncooked 8 cups water 1 tsp salt ½ cup (1 stick) butter ¼ cup onion, minced 1 cup fully-cooked ham, chopped ½ cup flour Boil the rice i...
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St. Lucy Soup
½ cup rice, uncooked
8 cups water
1 tsp salt
½ cup (1 stick) butter
¼ cup onion, minced
1 cup fully-cooked ham, chopped
½ cup flour
Boil the rice in salted water until soft, about 30 minutes. Drain the rice-flavored water into a large bowl. Mince the onions and chop the ham into tiny pieces. In a large pot, melt the butter over low heat. Sauté the onions and ham until shiny. Mix in the flour until smooth. Pour in the rice-flavored water and simmer to thicken. Stir and ladle into soup bowls. Garnish with parsley flakes (optional). Serve hot with bread or crackers.
Stuffed Red Peppers
4 large red peppers 2 Tbsp. vegetable oil 1 lb. ground sirloin 1 chopped Vidalia onion 2 cups cooked rice 2 tsp. garlic salt 1 tsp. black pepper 1 Tbs...
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Stuffed Red Peppers
4 large red peppers
2 Tbsp. vegetable oil
1 lb. ground sirloin
1 chopped Vidalia onion
2 cups cooked rice
2 tsp. garlic salt
1 tsp. black pepper
1 Tbsp. finely chopped garlic
1 large can crushed tomatoes
1 8oz. can tomato paste
1 Tbsp. chopped fresh Italian parsley
1-2 cups shredded mozzarella
Heat oven to 350 F. Cut peppers in half from the top to the bottom, removing the stem and seeds. Rinse. Put them in a pot of boiling water for 3 minutes. Remove and dry. Meanwhile, in a skillet, cook the onion and garlic in vegetable oil for 3 minutes. Then, add beef, parsley, garlic salt and pepper and brown. Drain any fat. Stir in the cooked rice, tomatoes and paste. Cook for 2 minutes. Lay the peppers down in a 9 x 13 baking pan. Stuff the mixture into each half. Put the remaining mixture around the peppers. Cover with foil. Bake for 15 minutes. Uncover. Cover the top with mozzarella and bake for 15 minutes without foil on. Enjoy!
Sunflower Seed Bread
2/3 cup warm milk 1 Tbsp honey ½ Tbsp active dry yeast 2 Tbsp vegetable oil 1 large egg 2 cups bread flour 1 tsp salt 1/3 cup sunflower seeds In a...
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Sunflower Seed Bread
2/3 cup warm milk
1 Tbsp honey
½ Tbsp active dry yeast
2 Tbsp vegetable oil
1 large egg
2 cups bread flour
1 tsp salt
1/3 cup sunflower seeds
In a bowl of a stand mixer, using your paddle attachment, combine milk, honey, and yeast. Allow to bloom for 5 minutes. Add the oil and the egg; mix to combine. Switch attachment to the dough hook. Add in the flour, salt, and most of the sunflower seeds. Reserve a handful to sprinkle over the top. Mix just until dough starts to pull away from the sides of the bowl, about 5 minutes. Pour dough into a lightly greased bowl and allow to rise for about 2 hours. Dough should be doubled in size. Knock the dough down and shape into an oval shape. Place into a lightly greased loaf pan. Cover and allow to rise until doubled, about 30 minutes. Preheat oven to 375 F. Brush the top of the loaf with a little oil and sprinkle the remaining sunflower seeds over the top. Bake loaf for about 30 to 40 minutes. Allow to cool before slicing.
From: http://mycatholickitchen.com/2015/03/sunflower-seed-bread-breadbakers.html
Sushi Bake
3 Tbsp. seasoned rice vinegar 3 cups cooked sushi rice 1/2 cup cream cheese, softened 1/2 cup Kewpie mayonnaise 6 ounces imitation crab, shredded and ...
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Sushi Bake
3 Tbsp. seasoned rice vinegar
3 cups cooked sushi rice
1/2 cup cream cheese, softened
1/2 cup Kewpie mayonnaise
6 ounces imitation crab, shredded and roughly chopped
1/4 cup green onion, sliced
1/4 cup furikake (Japanese seasoning)
Optional: nori sheets, wasabi, soy sauce
Cook sushi rice according to package instructions. Preheat oven to 450 F. In a large bowl, mix rice with seasoned rice vinegar until well combined. In a separate bowl, combine cream cheese, mayonnaise, crab and green onion and fold until combined. Spread the rice into a 9x13 baking dish and smooth out along the bottom. Sprinkle the half of the furikake over the rice. Layer the crab mixture over the top, and top with the rest of the furikake. Bake for 15 minutes or until bubbly and slightly browned on top.
Serve with nori sheets, wasabi and soy sauce to taste.
S’mores
Put a large marshmallow on a metal skewer and hold it over a heated flame. You can use a fire pit, a grill, or even a gas burner on your stove. Parent...
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S’mores
Put a large marshmallow on a metal skewer and hold it over a heated flame. You can use a fire pit, a grill, or even a gas burner on your stove. Parents may need to do this step! Be sure to follow fire-safety precautions with the flame. Once the marshmallow is cooked enough for your liking, put it between two graham crackers to make a sandwich. You can also add other pieces of candy to the sandwich! Get as creative as you want!
Tiramisu
For the cream: 4 large egg yolks ½ cup granulated sugar, divided ¾ cup heavy cream 1 cup mascarpone (8 ounces) For the assembly: 1 ¾ cups good espre...
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Tiramisu
For the cream:
4 large egg yolks
½ cup granulated sugar, divided
¾ cup heavy cream
1 cup mascarpone (8 ounces)
For the assembly:
1 ¾ cups good espresso or very strong coffee
2 Tbsp rum or cognac
2 Tbsp unsweetened cocoa powder
About 24 ladyfingers (from one 7-ounce package)
1 to 2 ounces bittersweet chocolate, for shaving (optional)
Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
In the medium bowl, whip cream and remaining ¼ cup until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Combine espresso and rum in a shallow bowl and set aside.
Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 Tbsp cocoa powder. Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
From https://cooking.nytimes.com/recipes/1018684-classic-tiramisu
Tortilla Roll-Up
2 -8oz packages of cream cheese, softened 1 package original ranch style salad dressing mix 1 small jar chopped red pimentos, drained 1 small can chop...
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Tortilla Roll-Up
2 -8oz packages of cream cheese, softened
1 package original ranch style salad dressing mix
1 small jar chopped red pimentos, drained
1 small can chopped chilies, drained or ½ of a fresh jalapeño pepper, cored and diced
1 can ripe olives drained and chopped
1 package fajita size flour tortillas
Soften cream cheese in a bowl and mix all ingredients together. Spread the mix on the tortillas and roll the tortilla. Wrap to tighten with saran wrap. Chill overnight or for several hours. To serve, cut in bite sized pieces, about ¾ inch to serve.
Trail Mix
In a large bowl, mix a variety of sweet and salty snacks together. Store in an airtight container or divide into snack bags. Here are some ingredients...
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Trail Mix
In a large bowl, mix a variety of sweet and salty snacks together. Store in an airtight container or divide into snack bags. Here are some ingredients you may want to use:
· Pretzels
· Popcorn
· Gummy Bears
· Chocolate Chips
· M & M candy
· Animal Crackers
· Dried Fruit
· Cheese Crackers
· Yogurt Covered Raisins
· Marshmallows
· Cereal (e.g., Cheerios, Chex)
Tzatziki Sauce for St. Cyril of Alexandria
16 ounces plain Greek yogurt 1 cucumber, peeled, seeded, and grated 1 clove garlic, grated 1 Tbsp parsley 1 tsp lemon Salt Pepper Drain as much of the...
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Tzatziki Sauce for St. Cyril of Alexandria
16 ounces plain Greek yogurt
1 cucumber, peeled, seeded, and grated
1 clove garlic, grated
1 Tbsp parsley
1 tsp lemon
Salt
Pepper
Drain as much of the liquid from the yogurt as you can. Add your grated cucumber to a kitchen towel, wrap it up, and squeeze all the liquid out of it. Combine the yogurt, cucumber, garlic, parsley, lemon, salt, and pepper. Store in the refrigerator for at least 2 hours. Serve with pita bread.
From http://mycatholickitchen.com/2017/06/tzatziki-sauce.html
Veggie-Stuffed Holiday Crescent Wreath
6 slices bacon ½ cup chive-and-onion cream cheese spread (from 8-oz container) 2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls 2 cups froz...
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Veggie-Stuffed Holiday Crescent Wreath
6 slices bacon
½ cup chive-and-onion cream cheese spread (from 8-oz container)
2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls
2 cups frozen broccoli florets (from 14-oz bag), thawed, finely chopped and patted dry with paper towel
1/3 cup diced red bell pepper
1 egg, beaten
1 tsp. sesame seed
Fresh rosemary, if desired
Heat oven to 375°F. Cook bacon as desired until crisp. Drain on paper towel; crumble bacon and set aside.
Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center (in the shape of a star), overlapping in wreath shape and leaving 4-inch round circle open in center. Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten. Spread cream cheese spread on dough to within 1 inch of points. In small bowl, mix crumbled bacon, broccoli and bell pepper; spoon onto widest part of dough. Pull end points of triangles over broccoli mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg; sprinkle with sesame seed. Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Serve warm. Store in refrigerator.
From Pillsbury.com
Watermelon Sorbet
5 to 6 cups frozen watermelon, cubed (cut and freeze on a tray or in a Ziploc bag overnight) Juice of ½ a lemon or a lime Put watermelon in a blender...
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Watermelon Sorbet
5 to 6 cups frozen watermelon, cubed (cut and freeze on a tray or in a Ziploc bag overnight) Juice of ½ a lemon or a lime
Put watermelon in a blender. Add lemon or lime juice. Blend and enjoy.
White Cheddar Scalloped Potatoes
1 medium onion chopped fine ¼ cup butter 2 Tbsp olive oil ¼ cup flour 1 tsp salt ½ tsp pepper ½ tsp thyme 3 cups milk 1 can condensed mushroom soup ...
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White Cheddar Scalloped Potatoes
1 medium onion chopped fine
¼ cup butter
2 Tbsp olive oil
¼ cup flour
1 tsp salt
½ tsp pepper
½ tsp thyme
3 cups milk
1 can condensed mushroom soup
1 cup sour cream
2 pounds russet potatoes sliced thin
2 cups white cheddar cheese
Preheat your oven to 400 F. In a large sauté pan, add the onion, butter, and olive oil. Sauté until onions are translucent and soft. Stir in flour, salt, pepper, and thyme. Gradually add the milk and bring to a boil. Add the soup and remove from the heat. Add the sour cream and stir to combine. In a greased 9x13-inch pan, layer half the potatoes along with half the white sauce and then cheese. Repeat layers. Cover and bake 30 minutes. Remove cover and bake an additional 40 to 50 minutes.
Yaki Onigiri (Grilled Rice Balls)
2 cups Japanese short grain rice or sushi rice, cooked 4-5 Tbsp. soy sauce Olive oil or butter Soy sauce or Miso paste (optional) vinegar and salt (op...
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Yaki Onigiri (Grilled Rice Balls)
2 cups Japanese short grain rice or sushi rice, cooked 4-5 Tbsp. soy sauce Olive oil or butter Soy sauce or Miso paste (optional) vinegar and salt (optional) butter
Let the rice cool to where it is easy to handle with your hands but is not completely cool. Divide the rice into about 6 even amounts and tightly shape into a ball or triangle. You can shape it in plastic wrap or rub vinegar on your hands and salt on your fingertips to prevent sticking. Over medium heat, warm a skillet with oil or butter. Grill the shaped rice for about 1 minute on each side. Brush with either soy sauce or miso paste on both sides of the shaped rice. If using soy sauce, brush on the shaped rice each time you turn it over. Grill each side until crispy. Top with butter and then serve.
