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Pasta with Creamy Red Roasted Pepper Sauce

12 ounces pasta, i used rotelle. 1 (12 ounce) jar roasted red peppers (drained). 1 container garlic & herb spreadable cheese.

Cook pasta according to package directions. Meawhile puree red peppers in blender or food processor. Add peppers and cheese spread to drained pasta and over low heat stir until cheese is melted.

pasta. roasted red peppers.

http://www.food.com/recipe/pasta-with-creamy-red-roasted-pepper-sauce-53345

Zucchini Cakes

3 cups coarsely shredded zucchini. 1/2 teaspoon salt. 1 cup fresh bread crumbs. 1 large egg. 2 green onions, thinly sliced. 1/4 cup diced red bell pepper. 1 1/2 teaspoons seafood seasoning. 1 teaspoon Dijon mustard. 1 tablespoon mayonnaise. 1/8 teaspoon red pepper flakes. 2 tablespoons vegetable oil. 1 teaspoon butter.

Place grated zucchini in a colander; sprinkle with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible; zucchini should be fairly dry and reduced to about 2 cups. Mix zucchini, bread crumbs, green onions, bell pepper, seafood seasoning, mustard, mayonnaise, and red pepper flakes in a large bowl. Form into 8 patties, 3 to 4 inches across. Heat oil and butter in a skillet over medium-high heat. Fry patties until golden brown, about 4 minutes per side. Drain on paper towels.

zucchini. salt. fresh breadcrumbs. egg. green onions. red bell peppers. seafood seasoning. Dijon mustard. mayonnaise. red pepper flakes. vegetable oil. butter.

http://allrecipes.com/recipe/zucchini-cakes-3/

Salted Whole Wheat Pita Chips

6 Whole-wheat Pitas. 1/4 cups Extra Virgin Olive Oil. 1 Tablespoon Kosher Salt.

Preheat oven to 375 degrees F. Slice pitas horizontally if thick. Cut pitas into triangles. Spread pitas on a baking sheet, being careful not to overlap pitas. Drizzle with olive oil, and spinkle salt evenly on both sides. Bake pitas 10-14 minutes or until crisp and golden. Serving suggestions: Serve with guacamole, salsa, hummus, bean dip, dressings, etc.

whole wheat pita bread. extra virgin olive oil. kosher salt.

http://tastykitchen.com/recipes/appetizers-and-snacks/salted-whole-wheat-pita-chips/

Spinach, Mushroom, and Ricotta Fettuccine

8 ounces fettuccine. 1 teaspoon butter. 3 cups sliced mushrooms. 1/2 pound bulk spicy pork sausage. 1 (10 ounce) package frozen chopped spinach. 6 ounces ricotta cheese. 1 teaspoon lemon juice, or to taste.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl. Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat. Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.

fettuccine. butter. sliced mushrooms. spicy pork sausage. frozen chopped spinach. ricotta cheese. lemon juice.

http://allrecipes.com/recipe/spinach-mushroom-and-ricotta-fettuccine-2/

Moore's Cranberry Gelatin Salad

2 (3 ounce) packages raspberry flavored Jell-O mix. 1 cup white sugar. 2 cups boiling water. 1 1/2 cups cold water. 1 pound cranberries. 1 orange. 1 1/2 cups crushed pineapple, drained. 2 cups seedless red grapes, halved. 1 1/2 cups diced apples.

Add the sugar to the gelatin. Stir in the boiling water and stir until the gelatin is dissolved. Stir in the cold water or the pineapples juice. Chill until gelatin is thick. Finely grind the cranberries and the orange in food processor or run through the meat grinder. Add the ground cranberry mixture, drained crushed pineapple, grapes and cubed apples to the thickened gelatin. Pour mixture into one 9 x 13 inch pan or a large bowl. Refrigerate overnight before serving.

white sugar. boiling water. cold water. cranberries. orange. crushed pineapple. red seedless grapes. apples.

http://allrecipes.com/recipe/moores-cranberry-gelatin-salad/

Cola Chocolate Cupcakes

1 34 cups all-purpose flour. 2 cups white sugar or 2 cups brown sugar, packed firmly. 34 cup cocoa, measured,then sifted. 2 teaspoons baking soda. 1 teaspoon baking powder. 18 teaspoon salt. 1 teaspoon vanilla. 2 eggs. 12 cup oil. 1 cup strong coffee or 1 cup cola. 1 cup buttermilk or 1 cup yogurt.

Preheat oven to 350 degrees F. Line two twelve cup muffin tins with cupcake lines. In a large bowl, using a wire whisk, stir together flour, white or brown sugar, cocoa, soda, powder, and salt. Stir in all wet ingredients- vanilla, eggs, oil, and coffee or cola, and buttermilk, to dry mixture, using a large wire whisk, or beat on electric mixer on medium speed for two minutes. Pour into prepared pan. Batter will be thin. Bake for 20-24 minutes or until cupcakes test done. (Cupcakes should be slightly puffed up in centre and spring back when touched). Freeze frosted or unfrosted. Makes 18 to 24 (medium). Recipe can be doubled or tripled.

all - purpose flour. white sugar. cocoa. baking soda. baking powder. salt. vanilla. eggs. oil. strong coffee. buttermilk.

http://www.food.com/recipe/cola-chocolate-cupcakes-37482

Marshmallow Treats

200 g butter. 400 g sweetened condensed milk. 12 cup cocoa. 1 cup brown sugar. 2 teaspoons vanilla. 375 g plain sweet shortbread cookies, crushed. 300 g marshmallows. 1 12 cups coconut.

Combine butter, milk, sugar, cocoa and vanilla in a pan. Stir over heat without boiling till butter melts. Stir in crushed biscuits. Moisten hands, roll 3 tablespoons mixture around a marshmallow. Press firmly to enclose. Roll in coconut. Refrigerate till firm.

butter. sweetened condensed milk. cocoa. brown sugar. vanilla. shortbread cookies. marshmallows. coconut.

http://www.food.com/recipe/marshmallow-treats-398282

Banana French Toast

2 eggs. 12 cup milk. 34 teaspoon cinnamon. 14 teaspoon vanilla. 1 banana, sliced. 6 slices bread.

Place all ingredients except bread in a blender and mix well. Pour batter into a shallow dish. Dip each bread slice into batter for several seconds, coating both sides. Place bread in a buttered non stick skillet and cook over medium heat until golden on both sides.

eggs. milk. cinnamon. vanilla. banana. bread.

http://www.food.com/recipe/banana-french-toast-74386

Holiday Spritz Cookies ( Anna Olson's Spritz Cookies)

1 cup butter (room temperature). 12 cup sugar (granulated). 1 large egg (separated, yolk for dough, reserve whites and beat for brushing tops). 1 teaspoon almond extract. 2 12 cups sifted flour (start with 2 1/4 cups, may need up to 2 1/2 cups of flour). sugar, for sprinkling (I use the white granulated, you may use tinted sugar).

Preheat oven to 350. Using an electric beater beat butter and sugar - I beat until nice and fluffy. Add egg yolk and almond extract; beat well. Add 2 1/4 cups of the sifted sifted flour over the butter mixture with wooden spoon or mixer on low. ( a wooden spoon works best for me) thoroughly incorporate the flour and form dough into a ball. NOTE: if dough is too sticky add 2 - 4 tablespoons flour - chill dough before moulding ( I cover bowl and chill in the fridge for 1/2 an hour) a chilled baking pan makes forming cookies much easier. If using cookie press, press on sheet, wait a few seconds, then twist the press slightly as you lift it straight up. NOTE: if dough is too stiff to press out beat another egg yolk into the dough - (moulding by hand you may need to use all of the 2 1/2 cups flour - flour hands lightly makes moulding by hand easier). If you don't have a cookie press form into 1/2 inch balls - push a cherry into the centre. Brush cookies with beaten egg white and sprinkle with sugar; bake at 350 for 8 - 12 minutes or until golden around the edges. Cool on a wire rack.Yield will vary as to size of cookies.

butter. sugar. egg. almond extract. sifted flour. sugar.

http://www.food.com/recipe/holiday-spritz-cookies-anna-olsons-spritz-cookies-338024

Grilled Steak with Balsamic Madeira Reduction with Baked Ricotta Parmigiana Mousse, Grilled Eggplant and Tomato Sorbet

3 Large Tomatoes. 1 cup Sugar. 10 Fresh Basil Leaves, For Garnish (optional). 3/4 cups Ricotta. 5 Tablespoons Parmigiana, Grated. 1- 1/2 teaspoon Salt. 1- 1/2 teaspoon Pepper. 1- 1/2 Tablespoon Crushed Red Pepper. 1 Tablespoon Garlic Powder. 2 Tablespoons Dried Italian Seasonings. 1 Egg. 2 Tablespoons Olive Oil. 1 Medium Size Eggplant. 4 Tablespoons Olive Oil. 1 Tablespoon Salt. 1 Tablespoon Pepper. 1 Tablespoon Dried Italian Seasoning. 1 Tablespoon Peanut Oil. 1- 1/4 pound Prime Boneless Strip Steak. 2 Tablespoons Olive Oil. 1 Tablespoon Smoked Salt. 1 Tablespoon Pepper. 6 Tablespoons Balsamic Vinegar. 1/2 cups Madeira.

For the tomato sorbet: Clean and chop your tomatoes. Add the chopped tomatoes into a medium size container and put it in the freezer for an hour and a half. Take them out, add them into a food processor and mix on high until thoroughly blended. Heat a medium size pot over medium heat and slowly pour in the tomato mix. Add the sugar and mix until blended. Heat and cook for three minutes. Pour the tomato sugar mix back into your container and put in the freezer for four hours. Serve with a garnish of fresh basil. For the baked ricotta Parmigiana mousse: Preheat your oven to 350 F. In a medium size bowl, mix the ricotta until smooth. Add the Parmigiana, salt, pepper, crushed red pepper, garlic powder and Italian seasonings. Taste for flavor. If you want to add more seasoning, go ahead! Once it is seasoned to your liking, add the egg and mix until combined. Using the 2 tablespoons of olive oil, grease four 6 ounce ramekins and fill with the ricotta Parmigiana mix. Bake in the oven for 20-30 minutes or until completely set. Take them out of the oven and let them cool for 10 minutes before serving. For the grilled eggplant: Clean and cut your eggplant into rounds that are about 1/4 inch thick. Heat a saute pan over medium heat. Add the olive oil, salt, pepper and Italian seasonings directly to the pan. Add the eggplant slices, and allow them to cook. Flip them after 20 minutes or once slightly crispy. Once flipped, cook for another 15 minutes. For the grilled steak with balsamic reduction: Heat a cast iron skillet over medium heat. Add the peanut oil and allow to heat for around 3-4 minutes. Rub your steak with olive oil, smoked salt and pepper. Add steak into the skillet and cook on one side until medium rare, around 6 minutes, flip and allow to cook for another 6-7 minutes. Turn off the heat and move the steak to a plate to settle. Add the balsamic vinegar and Madeira into the cast iron skillet with the remaining liquid from the meat. Cook over medium heat until slightly thick and syrupy. Assembling your plate: Plate a circle of eggplant on your plate and place the ricotta Parmigiana mousse on top. Add a few slices of steak to the plate and glaze with some of the balsamic Madeira reduction. In a small cup on the side, scoop out some of the tomato sorbet and add a fresh leaf of basil. Buon appetito!

tomatoes. sugar. fresh basil leaves. ricotta cheese. salt. pepper. crushed red pepper flakes. garlic powder. Italian spices. egg. olive oil. eggplant. olive oil. salt. pepper. dried Italian seasoning. peanut oil. boneless strip steaks. olive oil. salt. pepper. balsamic vinegar. madeira wine.

http://tastykitchen.com/recipes/main-courses/grilled-steak-with-balsamic-madeira-reduction-with-baked-ricotta-parmigiana-mousse-grilled-eggplant-and-tomato-sorbet/

Dirt Trifle With Gummy Worms

1 (18 1/4 ounce) packageduncan hines moist deluxe devil's food cake mix (Bake according to package directions). 3 eggs (or whatever the package calls for). 13 cup oil (or whatever the package calls for). 13 cup water (or whatever the package calls for). 4 (3 1/8 ounce) packages instant chocolate pudding mix. 8 cups milk (for pudding). 1 (16 ounce) container Cool Whip (defrosted). 1 (8 ounce) package gummy worms (for topping).

Bake cake mix according to directions on box for 9x13 pan and cool. I use a huge bowl so I do 2 sets of layers. Layer 1 Once the cake is cooled cut into squares (makes it easier to crumble) and start to crumble it for you first layer. Note: Only for this first layer of cake, press into the bottom of the bowl. Layer 2 Mix chocolate pudding according to package directions (don't let it set because it can just be poured over the cake layer easier). Layer 3 Cool Whip (spread on with spatula to cover pudding). Repeat layer process one more time. Then top it with an extra layer of dirt( crumbled cake) for the gummy worms to sit on. Refrigerate for at least 1 hour. Top with Gummy Worms just before serving. You can also make these in little individual cups for a kid party. Just do 1 layer of each and 1 extra layer of dirt (cake) Top with 1 or 2 gummy worms. Note: Prep and Cooking Time do not include cooling time for cake or setting time in the refrigerator.

devil's food cake mix. eggs. oil. water. instant chocolate pudding mix. milk. Cool Whip. gummy worms.

http://www.food.com/recipe/dirt-trifle-with-gummy-worms-219805

Ginger Honey

1 cup honey (any kind will do). 2 pieces fresh gingerroot (each about 3 inches long, sliced lengthwise in 1/4 inch slices). 2 -3 cloves, 2 cinnamon sticks, zest from a lemon, orange, yuzu (optional).

Pour the honey into a small saucepan and add the ginger and other spices/flavorings if using. Over medium low heat, bring the honey to a slow and low simmer. Dont get it too hot or it will not have the right consistency. Watching the honey carefully, allow the flavors to infuse for 5-10 minutes, stirring frequently. Remove the honey from the heat and allow it to cool. Transfer to a container for storage and allow it to sit for about 5 days before using. (You can try using it sooner but the flavor may not be fully infused) The honey will keep for approximately 2 weeks after the 5 day waiting period.

honey. fresh gingerroot. cloves.

http://www.food.com/recipe/ginger-honey-522853

Spicy Chorizo Tacos with Mushrooms and Avocado Crema

2 Ripe Avocados. 1 Lime Juice. 1/4 cups Fresh Cilantro. 1/2 teaspoons Salt. 1 pound Fresh Chorizo. 1 cup White Mushrooms, Quartered. 8 Corn Tortillas. 2 cups Kale, Stripped Off Stem And Coarsely Chopped. 1/2 cups Crumble Feta Or Cotija Cheese. Fresh Cilantro, To Garnish.

For the avocado crema: Add avocado, lime juice, cilantro, and salt to a small food processor or blender. Blend until avocados are smooth and creamy. If the mixture looks too thick for drizzling, add a couple tbsp of water or milk. Set aside. For the tacos: Heat a large skillet over medium-high heat. Brown chorizo, breaking up the sausage with a wooden spoon. When the chorizo is browned, add mushrooms and cook until soft. Warm tortillas in the microwave or in a very low oven. To assemble, layer chopped kale on the bottom of warm tortilla. Top with a few tablespoons of chorizo and mushroom mixture and sprinkle on cheese, as desired. Drizzle on prepared avocado crema and garnish with cilantro.

avocados. lime juice. fresh cilantro. salt. chorizo sausage. white mushrooms. corn tortillas. kale. Cotija cheese. fresh cilantro.

http://tastykitchen.com/recipes/main-courses/spicy-chorizo-tacos-with-mushrooms-and-avocado-crema/

Chunky Turkey Vegetable Chili (Crock Pot)

1 14 lbs ground turkey. 1 medium onion, chopped. 1 small green pepper, chopped. 2 garlic cloves, minced. 1 (15 ounce) can black beans, rinsed and drained (or any other favorite bean). 2 lbs fresh tomatoes, diced or 2 (16 ounce) cans diced tomatoes, undrained. 1 cup frozen corn. 1 tablespoon chili powder (or to taste). 1 12 teaspoons ground cumin. 12-34 cup salsa. salt and pepper.

In a large skillet, brown together the ground turkey, onion, green pepper and garlic until ground turkey is browned and vegetables are tender; drain fat. Place ground turkey mixture and remaining ingredients in a crock pot. Cover and cook on low 5-6 hours. Serve with a dollop of sour cream and shredded cheese. Serve with bread and salad for a complete meal.

ground turkey. onion. green pepper. garlic cloves. black beans. fresh tomatoes. frozen corn. chili powder. ground cumin. salsa. salt and pepper.

http://www.food.com/recipe/chunky-turkey-vegetable-chili-crock-pot-255222

Grilled Gorgonzola Flat Irons

1 tablespoon ground cinnamon. 1 tablespoon cracked black pepper. 1 tablespoon garlic powder. 1 tablespoon chili powder. 1 teaspoon cayenne pepper, or to taste. 1/4 cup dark brown sugar. 4 (8 ounce) flat iron steaks. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/4 cup red onion, minced. 1 cup Cabernet Sauvignon (or other dry red wine). 1 cup crumbled Gorgonzola cheese. 2 tablespoons chopped fresh basil.

Preheat an oven to 400 degrees F (200 degrees C). Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine the cinnamon, black pepper, garlic powder, chili powder, cayenne pepper, and brown sugar in a small bowl. Sprinkle over the flat iron steaks on all sides, and press into the meat; set aside. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and boil until the wine has nearly evaporated, about 5 minutes more. Remove the onions from the skillet and set aside. Cook the flat iron steaks on the preheated grill for 4 minutes per side, then remove and place into the skillet. Top the steaks with the onion mixture, and sprinkle with Gorgonzola cheese. Bake in the preheated oven until the cheese has melted and the steaks have cooked to your desired degree of doneness, about 5 minutes for medium. Sprinkle with chopped basil to serve.

ground cinnamon. cracked black pepper. garlic powder. chili powder. cayenne pepper. dark brown sugar. flat iron steaks. olive oil. garlic cloves. red onions. cabernet sauvignon wine. gorgonzola. fresh basil.

http://allrecipes.com/recipe/grilled-gorgonzola-flat-irons/

Chicken Cacciatore

4 whole Chicken Thighs, Skin On. 1 pinch Kosher Salt, To Coat Chicken. 1 pinch Ground Black Pepper To Coat Chicken. 1 Tablespoon Olive Oil. 1 whole Onion, Chopped. 4 cloves Garlic, Minced. 10 whole Mushrooms, Quartered. 28 ounces, weight Diced Tomatoes With Juices. 2 Tablespoons Capers, Drained. 1/2 cups White Wine (I Use A Semi-dry Chardonnay). 1/2 teaspoons Dried Oregano. 5 whole Fresh Basil Leaves, Julienned.

Lightly coat chicken with kosher salt and pepper. Heat olive oil in large skillet over medium-high heat. Add chicken, skin side down, and cook until that side is golden, about 5-8 minutes. Flip over and cook other side until golden. Remove chicken from pan and set aside. Carefully pour out and discard 2/3 of the remaining oil and the chicken drippings from the pan. Add onion, garlic and mushrooms to the same pan and cook over medium heat until the onion is tender, about 5-8 minutes. Add the tomatoes and their juices, capers, wine and oregano and stir to combine. Season to taste with additional salt or pepper if needed. Return the chicken to the pan. Bring to a simmer and simmer, uncovered, over medium-low heat for 20-25 minutes or until chicken is cooked through. Once chicken is cooked, remove the chicken from the pan and heat the sauce on high to thicken it for 5-10 minutes, if necessary. If sauce is very liquidy, boil until it reduces to desired amount. Garnish with julienned basil and serve. Enjoy!

chicken thighs. kosher salt. chicken. olive oil. onion. garlic cloves. whole mushrooms. diced tomatoes in tomato puree. capers. white wine. dried oregano. fresh basil leaves.

http://tastykitchen.com/recipes/main-courses/chicken-cacciatore-7/

Lemon and Roasted Garlic Mayo

1 cup egg mayonnaise. 14 cup buttermilk. 1 tablespoon lemon juice. 1 tablespoon roasted garlic paste. 14 preserved lemons, rinsed, flesh discarded, chopped fine or 14 zest of half a lemon.

Mix ingredients together, then refrigerated for a few hours for flavours to meld.

mayonnaise. buttermilk. lemon juice. garlic paste. preserved lemons.

http://www.food.com/recipe/lemon-and-roasted-garlic-mayo-330045

Aunt Marie's Peas

1 (4 ounce) can mushrooms. 1 (10 ounce) bag peas. 1 small onion, chopped. 12 cup celery, chopped. 3 tablespoons butter. 1 (2 ounce) jar pimientos, drained &,chopped. 12 teaspoon salt. 18 teaspoon pepper.

Drain mushrooms, reserve liquid. Cook peas in amount of mushroom liquid called for on pea package. Cook onions& celery in butter until soft. Add pimentos& mushrooms, heat thoroughly. Add peas, salt& pepper. Refrigerate until next day. Heat to serve.

mushrooms. peas. onion. celery. butter. pimientos. salt. pepper.

http://www.food.com/recipe/aunt-maries-peas-21951

White Chocolate Cherry Toffee Popcorn

2 Tablespoons Vegetable Oil. 1/2 cups Popcorn Kernels (equals About 16 Cups Of Popped Popcorn). 1 cup Paradise Candied Red Cherries, Minced. 1 cup Pretzel Pieces. 1 cup White Chocolate Chips, Melted. 6 Tablespoons Unsalted Butter. 23 cups Light Brown Sugar, Packed. 1/4 cups Light Corn Syrup. 1/2 teaspoons Vanilla Extract. 1/4 teaspoons Kosher Salt.

Place oil in a large pan with tight fitting lid (I use a Whirley Pop popcorn popper) over medium-high heat. Add popcorn kernels, stir to coat all the kernels with oil, cover, and shake pan in a back and forth motion until all kernels are popped (about 23 minutes). Pour popcorn in a large bowl and set aside. For the toffee sauce: Melt butter over low heat in a small saucepan. Add brown sugar, corn syrup, vanilla extract, and salt. Stir well and cook until all sugar has melted and mixture has thickened slightly. Pour toffee sauce over popcorn and mix well until all pieces are coated. Spread out toffee coated popcorn on baking sheet and sprinkle with the minced candied cherries and pretzel pieces. Drizzle with the melted white chocolate and allow popcorn to dry. Serve immediately or store in tightly covered container and eat within a day or two.

vegetable oil. popcorn. candied red cherries. pretzels. white chocolate chips. unsalted butter. light brown sugar. light corn syrup. vanilla extract. kosher salt.

http://tastykitchen.com/recipes/appetizers-and-snacks/white-chocolate-cherry-toffee-popcorn/

Orange Cardamom Blueberry Crostada

1 pillsbury refrigerated pie crust, softened as directed on box. 12 cup orange marmalade. 2 tablespoons pillsbury best all-purpose flour. 14 teaspoon ground cardamom. 2 cups fresh blueberries. 1 egg yolk. 1 -2 tablespoon coarse white decorator sugar.

Heat oven to 425F. Line 15x10-inch pan with sides with parchment paper. Unroll pie crust in pan. In medium bowl, mix preserves, flour and cardamom. Carefully fold in blueberries. Spoon mixture over crust to within 2 inches of edge. Fold edge of crust over filling, pleating crust to within 2 inches of edge. Fold edge of crust over filling, pleating crust as necessary. In small bowl, beat egg yolk with two teaspoons water. Lightly brush crust edge with egg mixture; sprinkle with sugar. Bake 17 to 23 minutes or until crust is golden brown and filling is bubbly. Cool at least 30 minutes before serving.

refrigerated pie crust. orange marmalade. all - purpose flour. ground cardamom. fresh blueberries. egg yolk. decorator sugar.

http://www.food.com/recipe/orange-cardamom-blueberry-crostada-516372

Slow Cooked / Crock Pot Pulled Pork

4 lbs boneless pork shoulder, fat removed (*have butcher trim, separate bone and tie with twine). 14 cup water, can use beer. 1 medium onion, coarsely chopped. 12 cup apple cider vinegar. 12 cup ketchup. 14 cup light molasses (mild). 2 tablespoons sweet paprika. 2 tablespoons spicy brown mustard. 2 tablespoons Worcestershire sauce. 1 teaspoon ground cayenne pepper. 1 teaspoon black pepper, finely ground. 1 teaspoon salt. 12 teaspoon liquid smoke flavoring, I do not use. 16 soft buns, regular. 1 pint creamy Coleslaw, for topping your pulled pork.

Switch on the crockpot to the LOW setting. Combine all ingredients in a medium mixing bowl (except pork). Place pork shoulder in crock pot. Pour sauce over pork to coat. Cover and cook with lid on for approximately 8-10 hours on low or overnight. Cook until very tender and falling apart. *I often do this overnight. Remove pork from crock and cool enough for handling. When cooled, pull apart with fingers or forks. Put back in crock, keep warm until ready to serve. For a thicker sauce, add 1/2 C ketchup and 1/2 C your favorite BBQ sauce. Serve on soft buns and smother with a creamy coleslaw recipe#421991.

boneless pork shoulder. water. onion. apple cider vinegar. ketchup. light molasses. sweet paprika. spicy brown mustard. Worcestershire sauce. ground cayenne pepper. black pepper. salt. liquid smoke flavoring. buns. Coleslaw.

http://www.food.com/recipe/slow-cooked-crock-pot-pulled-pork-280271

Moms Sweet and Sour Short Ribs

2 pounds Boneless Beef Short Ribs. 3 Tablespoons Olive Oil. 1 cup Ketchup. 1 cup Water. 1/4 cups White Vinegar. 1 clove Minced Garlic. 1/2 cups Chopped White Onion. 1/4 cups Brown Sugar. 1 pinch Red Pepper Flakes. 1 Tablespoon Soy Sauce. 1 teaspoon Salt. 1 Tablespoon Butter.

Preheat oven to 350 degrees F. Add the sauce ingredients (ketchup through to butter) into a medium sized saucepan (mix well). Simmer for 15 minutes. In the meantime, heat olive oil in separate pan and brown short ribs in batches (removing them from the pan as they are browned). In an oven safe casserole dish place short ribs with their accumulated juices and add sauce. Cover with lid and cook in oven for 1 1/2 to 2 hrs until tender. I highly recommend serving this with a pile of white rice to soak up that wonderful sauce!

boneless beef short ribs. olive oil. ketchup. water. white vinegar. minced garlic clove. white onions. brown sugar. red pepper flakes. soy sauce. salt. butter.

http://tastykitchen.com/recipes/main-courses/mome28099s-sweet-and-sour-short-ribs/

Macaroni and Cheese

2 cups uncooked macaroni. 14 cup butter. 3 tablespoons flour. 1 teaspoon salt. 12 teaspoon dry mustard. 18 teaspoon pepper (I often use white pepper). 14 cup finely chopped onion (or more). 1 teaspoon Worcestershire sauce. 3 cups milk. 3 cups sharp cheddar cheese.

Cook macaroni per package directions and drain. Set aside. Melt butter. Add flour, salt, mustard, and pepper. Cook, stirring constantly for 2 minutes. Do not brown. Add milk, onion and Worcestershire sauce. Cook until thickened and smooth (depending on how fine your onions are chopped will determine the smoothness). Stir in cheese continuing to stir until melted and creamy. Combine cheese sauce and macaroni. Pour into a 2.5 quart prepared casserole. You can top with additonal cheese or bread crumbs, if desired. Bake at 350 for 25 minutes or until hot through.

macaroni. butter. flour. salt. dry mustard. pepper. onions. Worcestershire sauce. milk. sharp cheddar cheese.

http://www.food.com/recipe/macaroni-and-cheese-431608

Cashew Haystacks Candy

12 ounces white almond bark (about 6 cubes). 1 12 cups roasted salted cashews. 1 (5 ounce) can chow mein noodles.

Melt six (6) cubes bark (12 ounces) in a medium sized pan on low heat. Combine nuts and chow mein noodles. Stir into bark and stir mixture until well coated. Drop by teaspoonful into candy cups or onto waxed paper. Cool completely. Can be stored for several weeks in airtight container.

white almond bark. salted cashews. chow mein noodles.

http://www.food.com/recipe/cashew-haystacks-candy-341988

No Bake, No Set Chocolate Pie

8 ounces, weight Cream Cheese. 1/2 cups Sugar. 1 teaspoon Vanilla. 1 cup Milk. 1 box Instant Chocolate Pudding, Small. 1 whole Premade Chocolate Cookie Pie Crust. 1 container Whipped Topping.

1. Soften cream cheese. 2. Added sugar and vanilla and blend well. 3. Slowly beat in milk, scraping the bowl as necessary. 4. Slowly beat in pudding mix, scraping the bowl as necessary. 5. Pour into crust. 6. Top with whipped topping and eat. *Fat free cream cheese will make for a lighter, fluffier pie, while full fat will make for a richer, denser pie.

cream cheese. sugar. vanilla. milk. chocolate cookie pie crust.

http://tastykitchen.com/recipes/desserts/no-bake-no-set-chocolate-pie/

Focaccia Buns

1 14 cups warm water. 1 tablespoon active dry yeast. 14 cup olive oil (divided). 2 teaspoons salt. 1 teaspoon basil (divided). 1 teaspoon thyme (divided). 1 teaspoon rosemary (divided). 3 12 cups all-purpose flour (approx.) or 3 12 cups bread flour (approx.).

Pour warm water into a large bowl, sprinkle yeast over top, and let stand until frothy at least ten minutes. Whisk in 2 tablespoons of the olive oil, along with the salt, and 1/2 teaspoon each of the herbs. The remaining oil, and herbs get mixed together in a bowl for the final brushing later after formed, but just before going into the oven. Add in 3 cups of the flour and make a soft dough. Place onto a floured bread board and knead for 10 to 15 minutes, adding just enough flour as needed only. Place in a oiled large bowl, turning to coat, and cover with plastic wrap. Set into a draft free warm area and let double about 2 hours. Grease baking sheet and set aside. After doubled punch down the dough and divide into twelve portions, to make 12 buns. Roll, pinch and form by tucking under. Place onto prepared baking sheet, cover loosely with plastic wrap and place in the refrigerator of up to 24 hours. But not less than 12 hours. When ready to bake remove and place on counter and let come to room temperature, which will take about an hour or so. Preheat your oven to 400 degrees. Mix the remaining oil and herbs if you haven't already done so, and brush tops of each roll. Bake at 400 degrees for 25 minutes until golden or tapping bottoms sound hollow. I also have sliced red or yellow tomatoes or grape tomatoes and placed on top before baking. Also caramelize a thinly sliced onion and you can also place that on top of each and they become crispy while baking also. Hope you enjoy this recipe as much as I do.

warm water. active dry yeast. olive oil. salt. basil. thyme. rosemary. all - purpose flour.

http://www.food.com/recipe/focaccia-buns-179996

Cabbage and Caramelized Onion Tart

2 tablespoons extra virgin olive oil. 2 medium onions, cut in half root to stem, then thinly sliced across the grain. Salt. 2 garlic cloves, minced. 1 small cabbage, shredded or chopped (about 6 cups). Freshly ground pepper. 4 eggs. 3/4 cup low-fat milk. 1/2 cup, tightly packed (2 ounces) Gruyere cheese. 1 yeasted olive oil pie crust (1/2 recipe).

Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions, and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often, until the onions are very soft, sweet and light brown.Meanwhile, heat the remaining olive oil over medium heat in another large skillet. Add the cabbage. Cook, stirring often, until it begins to wilt, then add salt and pepper to taste. Continue to cook for another 10 to 15 minutes, stirring often, until the cabbage is tender and fragrant. Stir in the onions, simmer together uncovered for about five minutes or until there is no longer any liquid in the pan, and remove from the heat. Heat the oven to 350 degrees. Oil a 9- or 10-inch tart pan and line with the dough. Beat the eggs and milk in a bowl and season with salt (about 1/2 teaspoon) and pepper. Stir in the onions, cabbage and cheese, and combine well. Scrape into the tart pan, and place in the oven. Bake 40 to 45 minutes until the top is lightly browned.

extra virgin olive oil. onions. salt. garlic cloves. cabbage. fresh ground pepper. eggs. low - fat milk. gruyere cheese. pie crust.

http://cooking.nytimes.com/recipes/1013336

Chocolate Almond Sandwich

2 tablespoons almond butter. 2 slices multigrain bread. 1 tablespoon chocolate hazelnut spread. 1/2 bananas, sliced.

Spread almond butter over one side of one slice of bread, and arrange sliced bananas over almond butter. Spread chocolate spread over one side of the other slice of bread, and place over bananas to make a sandwich.

almond butter. multigrain bread. chocolate hazelnut spread. banana.

http://allrecipes.com/recipe/chocolate-almond-sandwich/

Baby Face Cupcakes

2 cups all-purpose flour. 1 12 cups sugar. 3 teaspoons baking powder. 12 teaspoon salt. 4 egg whites. 12 cup shortening. 1 cup milk. 2 large eggs. 1 12 teaspoons vanilla. 1 cup butter, softened (not melted). 6 -8 cups confectioners' sugar. 12 cup milk. 2 teaspoons vanilla extract. 2 -4 drops red food coloring. 1 cup semi-sweet chocolate chips. 48 chocolate chips (additional).

.:. For the Cupcakes . :. Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes. Fill liners 1/2 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely. .:. For the Frosting . :. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. Add a few drops of food coloring and mix thoroughly, adding one drop of red food color at a time until you get a good skin color. Flesh colored gel may be used as well. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days. . :.For Decorating. :. Put 1 cup of chocolate chips in zip top bag. Heat in microwave until melted, squeezing between fingers until smooth. Cut a very, very small piece of one bottom corner. On piece of wax paper, draw 24 curls for the top of babies head. Put in refrigerator to set. Frost cupcakes, use two chocolate chips for eyes, put a chocolate curl on top of face and stick pacifier where mouth would be.

all - purpose flour. sugar. baking powder. salt. egg whites. shortening. milk. eggs. vanilla. butter. confectioners' sugar. milk. vanilla extract. red food coloring. semi - sweet chocolate chips. chocolate chips.

http://www.food.com/recipe/baby-face-cupcakes-335127

Popcorn Granola

1 cup quick-cooking oats, uncooked. 6 cups popcorn, air-popped. 1 cup golden raisin. 12 cup mixed dried fruit, chopped. 14 cup sunflower seeds. 2 tablespoons margarine. 2 tablespoons light brown sugar, packed. 1 tablespoon honey. 14 teaspoon ground cinnamon. 14 teaspoon ground nutmeg.

Preheat oven to 350 degrees F. Spread oats on an ungreased baking sheet & bake 10-15 minutes or until lightly toasted. In a large bowl, combine oats, popcorn, raisins, dried fruit & sunflower seeds. In a small saucepan, combine margarine, sugar, honey, cinnamon & nutmeg & heat over a medium setting until margarine is melted. Drizzle over popcorn mixture, then toss to coat. Best when served right away!

quick - cooking oats. popcorn. golden raisins. mixed dried fruit. sunflower seeds. margarine. light brown sugar. honey. ground cinnamon. ground nutmeg.

http://www.food.com/recipe/popcorn-granola-368563

Spiced Pear Hand Pies

1 stick Unsalted Butter, Chilled And Cut Into 1" Pieces. 1 cup All-purpose Flour. 1/2 teaspoons Baking Powder. 1/2 teaspoons Salt. 3 Tablespoons Sugar, Divided. 1/4 cups Ice Water. 1 Tablespoon Cream, For Brushing On Top Of Pies. 2 whole Firm Pears. 1 Tablespoon Lemon Juice. 1/4 cups Sugar. 1/4 teaspoons Cinnamon. 18 teaspoons Ground Ginger. 18 teaspoons Nutmeg. 18 teaspoons Salt. 2 Tablespoons All-purpose Flour.

To make the crust, combine the butter, flour, baking powder, salt and 2/3 of the sugar in a food processor with a steel blade and pulse just until it resembles coarse crumbs. With the machine running, slowly pour in the ice water just until a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour. When the dough has chilled, roll it out on a well floured surface until its about a 10 circle (doesnt have to be exact). Using whatever cutter you have, cut out as many as you can and then re-roll the scraps to use up all the dough. You should, ideally end up with an equal number of shapes. Preheat the oven to 375 F. Peel, core and dice the pears, place them in a bowl and toss with the lemon juice. Add the sugar, cinnamon, ginger, nutmeg and salt. Stir in the flour and drain off any excess liquid. Place about a tablespoon of the filling into the center of half of the the shaped dough pieces and top with the remaining dough pieces. Using a fork, crimp the edges so that the filling doesnt run out and cut a small slit into the top of each for steam to escape. Place pies on a baking sheet lined with parchment paper, brush with the cream and sprinkle with the remaining tablespoon of sugar. Bake for 30-40 minutes or until the pies are a light golden brown. The number of pies you get will depend on your size cutter but my 4 1/2 cutter got me 12 cut outs for a total of 6 hand pies.

unsalted butter. all - purpose flour. baking powder. salt. sugar. ice water. cream. pears. lemon juice. sugar. cinnamon. ground ginger. nutmeg. salt. all - purpose flour.

http://tastykitchen.com/recipes/desserts/spiced-pear-hand-pies/

Wardie's Meatloaf

2 lbs ground beef. 1 cup cracker crumb. 1 cup green pepper, chopped. 2 large eggs. 2 cups tomatoes. salt. 1 (10 ounce) can tomato soup. 1 onion, sliced. 5 tablespoons brown sugar. 1 cup water. 12 teaspoon dry mustard. 12 teaspoon salt. 3 tablespoons catsup. pepper.

Mix meat mixture and mold into a dish. Mix topping and pour over meat mixture. Bake at 350 degrees for 1 hour.

ground beef. cracker crumbs. green peppers. eggs. tomatoes. salt. tomato soup. onion. brown sugar. water. dry mustard. salt. catsup. pepper.

http://www.food.com/recipe/wardies-meatloaf-166320

Cherry Cake

1/3 cup shortening. 2/3 cup white sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 cup milk. 1 1/4 cups all-purpose flour. 1 1/4 teaspoons baking powder. 1/2 teaspoon salt. 1 1/2 cups sour cherries - drained, juice reserved. 1/2 cup chopped walnuts. 1/2 cup white sugar. 2 tablespoons cornstarch. 1 pinch salt. 1 cup water. 1/4 teaspoon almond extract. 2 drops red food coloring.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the shortening and 2/3 cup sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in cherries and chopped nuts. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with cherry sauce. To make cherry sauce: In a saucepan, combine 1/2 cup sugar, cornstarch and salt. Blend in 3/4 cup reserved cherry juice and 1 cup water. Stir in almond flavoring and red food coloring. Cook over medium heat, stirring frequently, until mixture thickens.

shortening. white sugar. egg. vanilla extract. milk. all - purpose flour. baking powder. salt. sour cherries. walnuts. white sugar. cornstarch. salt. water. almond extract. red food coloring.

http://allrecipes.com/recipe/cherry-cake/

Kree's Sweet and "meaty" Vegetarian Chili

1 cup dry textured vegetable protein (TVP). 34 cup lukewarm water. 12 tablespoon chili powder, to taste. 1 (15 ounce) can red beans. 1 (15 ounce) can black beans. 1 (6 ounce) can tomato paste. 1 (14 1/2 ounce) can diced tomatoes with green pepper celery and onion (Hunts). 12 tablespoon cinnamon, to taste. 1 tablespoon honey, to taste. vegetable broth (for non-vegetarians(if needed) or chicken broth (for non-vegetarians(if needed).

Combine the TVP, lukewarm water, and chili powder; allow to sit for about 10 minutes to rehydrate. Rinse the beans thoroughly to cut down on the sodium content. Combine the rehydrated TVP, beans, diced tomatoes, tomato paste, cinnamon, and honey in a large pot; turn heat to medium-low and simmer for about 10-15 minutes. You may need to add some broth if it gets too thick. Taste the chili and add more honey or spices as desired. Simmer an additional 10-15 minutes, or until it's nice and warm; the time is pretty flexible since you're just heating everything up. This is great served over a baked potato and sprinkled with shredded cheddar soy cheese! You can also serve it on rice or toast, or however you prefer.

textured vegetable protein. water. chili powder. red beans. black beans. tomato paste. diced tomatoes with green pepper celery and onion. cinnamon. honey. vegetable broth.

http://www.food.com/recipe/krees-sweet-and-meaty-vegetarian-chili-111252

Double Layer Chocolate Cake With Mocha Icing

34 cup butter. 2 cups white sugar. 3 eggs. 2 teaspoons vanilla extract. 23 cup unsweetened cocoa powder. 1 cup all-purpose flour. 14 teaspoon salt. 1 12 teaspoons baking powder. 14 cup milk (or more depending on the consistency). 1 12 cups ultrafine powdered sugar. 14 cup cocoa. 1 teaspoon vanilla. 4 tablespoons butter (unsalted and room temperature). 2 teaspoons instant coffee powder (more if you wish). 14 cup milk.

Preheat oven to 350F (175C). Grease and flour two 8 or 9 inch round pans. In a large saucepan, melt butter. Remove from heat and cool slightly. Beat eggs and sugar until light in color, then add melted butter and vanilla. Beat in cocoa, flour, salt, and baking powder. Add little by little the milk until obtaining a smooth mix (not too runny) Spread batter into prepared pans and bake in preheated oven for 25 to 30 minutes. Do not overcook. To make frosting (for an 8 inch layer cake): Combine all the ingredients together in a bowl and then add enough milk to get a smooth (not runny, not like concrete) consistency. Usually 1/4 cup to start is good. Make sure everything is blended together. Refrigerate while cake is cooking and cooling, then frost the cake.

butter. white sugar. eggs. vanilla extract. unsweetened cocoa powder. all - purpose flour. salt. baking powder. milk. powdered sugar. cocoa. vanilla. butter. instant coffee powder. milk.

http://www.food.com/recipe/double-layer-chocolate-cake-with-mocha-icing-47465

Lighter Spicy Garlic Shrimp

4 garlic cloves, minced. 3 tablespoons white wine or 3 tablespoons nonalcoholic white wine. 2 tablespoons fat-free chicken broth. 4 teaspoons olive oil. 12 teaspoon salt. 12 teaspoon crushed red pepper flakes. 1 lb medium-large frozen shrimp, thawed. 1 red bell peppers or 1 red capsicum, cut into thin strips. 1 teaspoon cornstarch.

In a medium bowl, combine the garlic, wine, broth, oil, salt, and red pepper flakes. Add the shrimp and toss to coat. Set aside to marinate for 5 minutes. Coat a large nonstick skillet with nonstick spray and warm over medium-high heat. Add the bell pepper to the skillet and cook for 1 minute to soften slightly. Add the shrimp and all but 1 tablespoon of the marinade. Cook for 2 minutes, or until the shrimp turn pink on the bottom. Turn the shrimp over and cook for 1-2 minutes longer, or until the shrimp are opaque. In a cup, dissolve the cornstarch in the remaining 1 tablespoon of marinade. Push the shrimp to the side of the pan and stir the cornstarch into the sauce in the center of the pan. Cook for 1 minutes, or until the sauce is slightly thickened. Mix the sauce with the shrimp and serve immediately.

garlic cloves. white wine. fat - free chicken broth. olive oil. salt. crushed red pepper flakes. frozen shrimp. red bell pepper. cornstarch.

http://www.food.com/recipe/lighter-spicy-garlic-shrimp-350541

" Ma's" Oatmeal Cake and Icing

12 cup boiling water. 1 cup quick oats. 12 cup margarine. 1 cup brown sugar. 1 13 cups flour. 2 eggs. 12 teaspoon salt. 1 tablespoon cinnamon. 12 teaspoon nutmeg. 1 teaspoon baking soda. 1 cup shredded coconut. 12 teaspoon vanilla. 6 tablespoons margarine. 14 cup cream (can use milk). 12 cup brown sugar. 14 cup nuts, chopped (optional).

In a small bowl combine quick oats, margarine, and boiling water. Cover and allow margarine to melt, and mixture to cool a bit. Mix remaining cake ingredients and mix well. Spread into 9x13 greased and lightly floured cake pan. Bake at 350F for approximately 35 minutes or until done. For icing: Mix icing ingredients until well blended. Spread over cooled cake and put under broiler until coconut browns (watch this closely, the coconut will brown fast).

boiling water. quick oats. margarine. brown sugar. flour. eggs. salt. cinnamon. nutmeg. baking soda. shredded coconut. vanilla. margarine. cream. brown sugar. nuts.

http://www.food.com/recipe/mas-oatmeal-cake-and-icing-261215

Hawaiian Bread Ham & Cheese Rolls

2 packages hawaiian bread dinner rolls (12 rolls or pkg). 12 cup butter, softened. 2 tablespoons prepared yellow mustard. 2 tablespoons grated onions. 2 tablespoons poppy seeds. 1 tablespoon Worcestershire sauce. 12 -15 slices deli ham (more if you want a thicker sandwich). 8 -10 slices swiss cheese (more if you like it cheesy).

Combine softened butter, mustard, grated onion, poppy seeds, and Worcestershire sauce to form a spread. Without separating the rolls, slice the rolls horizontally. Spread the butter mixture on both slices -- inside, not outside. Layer the ham and cheese on bottom slices. Top with the top slices. Cut into individual rolls but keeping them together. Wrap each package of now cut rolls tightly in foil and refrigerate until ready to bake. Bake at 400 degrees for about 15 minutes, or until heated and cheese is melted. Just pop the foil packets into the oven. That easy! You can also heat them in a baking dish -- just spray a little Pam or the like on the dish.

butter. prepared yellow mustard. onions. poppy seeds. Worcestershire sauce. deli ham. swiss cheese.

http://www.food.com/recipe/hawaiian-bread-ham-cheese-rolls-429393

Pumpkin and Tomato Soup

1 kg pumpkin. 1 12 liters chicken stock. 12 cup tomato paste. 1 onion, peeled and diced. 2 teaspoons garlic, crushed. 2 teaspoons ginger, grated or finely chopped. 2 teaspoons basil. black pepper.

Peel and chop pumpkin. In a large pot add pumpkin, and also all other ingredients, with the exception of the black pepper. Bring the soup to the boil and simmer for approx 30 minutes or until pumpkin is tender. Remove from the heat and puree soup until smooth in food procesor or blender, stir in black pepper and serve.

pumpkin. chicken stock. tomato paste. onion. garlic. ginger. basil. black pepper.

http://www.food.com/recipe/pumpkin-and-tomato-soup-30309

All-Natural Chicken Pot Pie

3 cups all-purpose flour. 1/2 teaspoon kosher salt. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/2 cup vegetable shortening (such as Crisco), frozen and cut into 1/2-inch cubes. 1/2 cup butter, frozen and cut into 1/2-inch cubes. 6 tablespoons ice-cold water, or more as needed. 3 skinless, boneless chicken breast halves. 2 carrots, diced. 1 cup chopped celery. 3 potatoes, peeled and cut into 1/4-inch cubes. 2 cups frozen petite peas. 1/2 large onion, diced, divided. 1 cup water. 1 tablespoon butter. 4 cloves garlic, minced. 2 tablespoons all-purpose flour. 2 teaspoons chicken soup base. 1/2 teaspoon salt. 1/2 teaspoon ground black pepper. 1/2 teaspoon chopped fresh sage. 1/2 teaspoon chopped fresh thyme.

Preheat an oven to 365 degrees F (185 degrees C). Lightly oil a 9-inch square casserole dish. Sift the 3 cups flour, cinnamon, and nutmeg together into a large mixing bowl. Cut the vegetable shortening and cold butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs with some chunks the size of peas. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Work the dough as little as possible; this is the key to a super light and flaky crust. After half the water has been incorporated, watch closely, as mixture will come together suddenly. Once it begins to stick together, gather into a ball, divide into halves, and roll each ball out to 1/4-inch thickness, adding flour as necessary to prevent sticking. Press one of the dough portions into the prepared casserole dish, covering bottom and sides completely. Heat a skillet over medium heat. Sear the chicken breasts in the hot skillet until evenly browned on both sides; cut into small cubes and set aside in a large mixing bowl. Reduce the heat under the skillet to medium-low. Cook the carrots, celery, potatoes, peas, and about half the diced onion in the drippings from the chicken until the carrots soften; add to the bowl with the chicken. Increase the heat to medium. Add the water to the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into a cup and set aside. Melt the butter in the skillet. Cook and stir the remaining onion and the garlic in the melted butter until the onions begin to brown, 5 to 8 minutes. Sprinkle the 2 tablespoons flour over the onion mixture and stir to evenly coat. Pour the reserved liquid over the onion mixture. Stir the chicken base, salt, pepper, sage, and thyme into the mixture. Cook and stir until the mixture has reduced into a thick gravy; pour over the chicken mixture in the mixing bowl. Allow the mixture to cool completely. Pour the mixture over the crust in the casserole dish. Top with the remaining portion of dough and pinch the edges together to seal the edges. Cut a few slits into the top to vent. Bake in the preheated oven until the crust is golden brown and the gravy bubbles through the slits, about 1 hour. Allow to cool slightly before serving, 10 to 15 minutes.

all - purpose flour. kosher salt. ground cinnamon. ground nutmeg. vegetable shortening. butter. boneless skinless chicken breast halves. carrots. celery. potatoes. frozen baby peas. onion. water. butter. garlic cloves. all - purpose flour. chicken soup base. salt. ground black pepper. fresh sage. fresh thyme.

http://allrecipes.com/recipe/all-natural-chicken-pot-pie/

Breakfast Potstickers With Avocado and Goat Cheese

1 cup Simply Potatoes Shredded Hash Browns. 12 lb bacon, Cooked and Chopped. 1 avocado, Diced. 12 cup crumbled goat cheese. 12 cup fresh spinach. 2 eggs. 1 red bell pepper. 12 white onion. 48 wonton wrappers. vegetable oil (for frying). 14 cup ketchup. 1 cup boiling water (for steaming). sea salt and black pepper for seasoning.

In a medium bowl, add Simply Potatoes Shredded Hash Browns, bacon, avocado, and goat cheese. In a food processor, finely chop the spinach, bell pepper, and onion. Add the eggs to the food processor and pulse until combined. Mix the ingredients from the food processor into the bowl. On a clean countertop, lay out a dozen potsticker wrappers. Place 1 tablespoons of filling onto the center of each. Using a basting brush, lightly dab the edges of each potsticker with cold water. Fold a corner of each potsticker onto the opposite corner, forming a triangle, and press all the way around the edges to create a seal. Repeat until all of your potsticker wrappers are filled and sealed. In a large pan with a lid (I use an electric griddle, set to 350F) add just enough oil to lightly coat the surface. When the oil is hot, add as many potstickers as will fit (My griddle can accommodate all 48 - though it is a tight fit! - but smaller pans will require you to work in batches). While the potstickers are cooking, combine your boiling water and ketchup and mix thoroughly. Add this water/ketchup mixture onto the potstickers and immediately cover with the lid. Let steam for 5 minutes, then remove the lid, allowing the water to evaporate. Season with sea salt and black pepper. Enjoy your fancy potsticker breakfast!

Simply Potatoes Shredded Hash Browns. bacon. avocado. goat cheese. fresh spinach. eggs. red bell pepper. white onions. wonton wrappers. vegetable oil. ketchup. boiling water. seasoning.

http://www.food.com/recipe/breakfast-potstickers-with-avocado-and-goat-cheese-475809

Mom's Rum Cake

1 (18.25 ounce) package yellow cake mix. 1 (3.5 ounce) package instant vanilla pudding mix. 4 eggs. 1/2 cup water. 1/2 cup vegetable oil. 1/2 cup rum. 1/2 cup chopped pecans. 3 tablespoons butter. 1/4 cup water. 1 cup white sugar. 1/2 cup rum.

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan. Combine cake mix and pudding mix. In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans. Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom) To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

yellow cake mix. vanilla instant pudding mix. eggs. water. vegetable oil. rum. pecans. butter. water. white sugar. rum.

http://allrecipes.com/recipe/moms-rum-cake/

Bloody Mary

12 ounce lemon juice. 1 pinch salt. 1 pinch pepper. 1 stalk celery. 1 ounce Smirnoff No.21 Vodka. 3 ounces tomato juice. 2 dashes red hot sauce. 2 dashes green chili sauce. 1 dash Worcestershire sauce.

Add Smirnoff No.21 Vodka, tomato juice, red hot sauce, green hot sauce, worchester sauce, lemon juice, pinch of salt, pinch of pepper. Pour back and forth between two mixing glasses. Strain into an ice-filled highball glass. Garnish with celery stalk.

lemon juice. salt. pepper. celery. vodka. tomato juice. red hot sauce. green chili sauce. Worcestershire sauce.

http://www.food.com/recipe/bloody-mary-422999

Feeling Down

4 teaspoons raw honey. 13 teaspoon powdered ginger or 1 teaspoon grated fresh ginger. 1 clove, bud. 18 teaspoon cayenne (or Citrus fruits, Garlic, Onion, Oregano, Rosemary, Thyme). 18 teaspoon cinnamon (or Anise, Cayenne, Lemon, Thyme).

Mix clove bud, ginger and optional ingredient you would enjoy. Infuse in 2 cups boiling water, and for every cup, stir in 2 teaspoons soothing and sweet raw honey. Sip throughout the day until you are feeling comforted.

raw honey. powdered ginger. clove. cayenne. cinnamon.

http://www.food.com/recipe/feeling-down-290479

Quiche

1 9 inch pie shell. 34 cup swiss cheese, grated. 34 cup mozzarella cheese, grated. 12 cup pepperoni, diced. 1 tablespoon onion, finely chopped. 1 cup milk. 3 eggs. 12 teaspoon salt. 14 teaspoon oregano. 14 teaspoon garlic powder.

Preheat oven to 350 degrees. Layer the swiss cheese, mozzerella cheese, pepperoni, and onion in the pie crust. In a small bowl, mix together the milk, eggs, salt, oregano, and garlic powder. Pour this mixture over the cheese in the pie crust. Bake for 45 minutes.

pie shells. swiss cheese. mozzarella cheese. pepperoni. onions. milk. eggs. salt. oregano. garlic powder.

http://www.food.com/recipe/quiche-19815

Butter Pecan Crumb Cake

6 Tablespoons Salted Butter, Room Temperature. 3/4 cups Granulated Sugar. 1 whole Egg. 1 whole Egg White. 1 teaspoon Pure Vanilla Extract. 1- 1/2 teaspoon Butter Extract. 23 cups Sour Cream. 1- 1/4 cup Cake Flour. 1 teaspoon Baking Powder. 1/4 teaspoons Baking Soda. 1/4 teaspoons Kosher Salt. 1 cup Pecans, Chopped. 1 cup All-purpose Flour. 1/2 cups Granulated Sugar. 1/2 teaspoons Salt. 5 Tablespoons Salted Butter, Cold And Cut Into Small Cubes. 23 cups Brown Sugar, Packed. 2 teaspoons Ground Cinnamon.

Preheat the oven to 350 F. Grease and flour a 9x9 square pan or round pan (like a pie dish). Set aside. For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla, butter extract and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture into the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Fold in pecans. Set aside. For the streusel: Whisk the flour, sugar and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces. If you dont have a pastry cutter (I dont), you can use your hands or mix with a fork until the mixture resembles coarse crumbs. Work the brown sugar and cinnamon into the flour mixture, or squeeze the mixture with your hands, almost like Play Dough, for 3-5 minutes. I prefer to use my hands. You want the mixture to look like one big brown sugar clump. Thats how you get the larger crumbs. Break the crumbs into chunks and sprinkle over the batter, pressingly lightly so they stick. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 30-35 minutes. Remove pan from oven and set it on a rack. Allow to cool completely before serving, about 2 hours.

salted butter. granulated sugar. egg. egg white. pure vanilla extract. butter flavor extract. sour cream. cake flour. baking powder. baking soda. kosher salt. pecans. all - purpose flour. granulated sugar. salt. salted butter. brown sugar. ground cinnamon.

http://tastykitchen.com/recipes/desserts/butter-pecan-crumb-cake/

Sesame-Cheddar Mini Muffins

1 tablespoon butter. 1 small sweet onion, finely diced. 1 12 cups baking mix. 1 cup shredded sharp cheddar cheese, divided. 1 large egg. 12 cup milk. 1 teaspoon sesame seeds, toasted. 2 tablespoons butter, melted.

Melt 1 tablespoon butter in a small skillet over medium-high heat. Add onion and saute 2 minutes or until tender; set aside. Combine baking mix and half of cheese in a large bowl; make a well in center of mixture. Stir together onion, egg, and milk, blending well. Add to cheese mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased miniature muffin pans, filling two-thirds full. Sprinkle evenly with remaining cheese and sesame seeds; drizzle with 2 tablespoons melted butter. Bake at 400 deg F for 12 to 14 minutes or until golden. Makes ~ 1 1/2 dozen mini muffins. Serving: 3 mini-muffins each.

butter. sweet onion. baking mix. sharp cheddar cheese. egg. milk. sesame seeds. butter.

http://www.food.com/recipe/sesame-cheddar-mini-muffins-339065

Strawberry Custard Cake

1 (10 inch) sponge cakes. 4 pints fresh strawberries. 13 cup sugar. 2 cups milk. 5 egg yolks. 1 vanilla bean, cut in two lengthwise. 2 tablespoons cornstarch. 12 cup dark rum. 2 cups whipping cream.

Carefully cut the spongecake into three horizontal layers. Strawberries: Save half of the strawberries for decoration. Cut the other half of the strawberries in small cubes -- an put in a bowl. Mix in the sugar og let it rest until the sugar has dissolved. It should become a little sirupy. Vanilla Custard: Bring the milk, with the vanilla bean added, to a boil. Whisk the egg yolks with the sugar and corn starch. Add 1 tablespoon of water if the mixture becomes too thick. Remove the vanilla bean and then pour the milk over the egg mixture and whisk brisklyl. Pour the mixture back into the pot. Gently reheat the mixture and continue whisking until it becomes a thick cream. Pour the cream through a sieve and let cool. Whip 2/3 cup of the heavy cream and fold it in the custard. Spread half of the vanilla custard and then half of the strawberry filling on the bottom layer of the sponge cake. Place the second layer on top of this and press gently. Repeat the above process before placing the last layer of sponge cake on top. Tip! If you have extra time on your hands, you may cover the cake in plastic wrap and place it in the refrigerator for 24 hours before decorating. This will give the flavours time to settle a bit and will make a great cake even better! Whip the remaining cream. Use a pastry bag with a spout to decorate, working it in an upward movement all around the cake. To crown the work add the remaining strawberries on top.

sponge cakes. fresh strawberries. sugar. milk. egg yolks. vanilla bean. cornstarch. dark rum. whipping cream.

http://www.food.com/recipe/strawberry-custard-cake-457799

Fudge Frosting

1 1/2 (1 ounce) squares unsweetened chocolate. 1/4 cup butter. 1 1/2 cups confectioners' sugar. 1 egg white. 1 teaspoon vanilla extract.

Melt chocolate and butter in small heavy saucepan over low heat; stir to blend. Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting. Spoon over Chocolate Frosted Marshmallow Cookies cookies to cover marshmallows.

unsweetened chocolate squares. butter. confectioners' sugar. egg white. vanilla extract.

http://allrecipes.com/recipe/fudge-frosting/

Pumpkin Pie (Paula Deen)

1 (8 ounce) package cream cheese, softened. 2 cups canned pumpkin, mashed. 1 cup sugar. 14 teaspoon salt. 1 egg yolk, slightly beaten. 2 eggs, slightly beaten. 1 cup half-and-half. 14 cup melted butter. 1 teaspoon vanilla extract. 12 teaspoon ground cinnamon. 14 teaspoon ground ginger (optional). 1 (9 inch) refrigerated pie dough. whipped cream, for topping.

Preheat the oven to 350 degrees F. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color. (I dispensed with lining the pie tin with foil and weights. I pricked the bottom and sides lightly and baked for 10 minutes until the crust was begining to turn golden brown. I made a shield with foil for the edges of the crust and then filled and baked pie). For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

cream cheese. canned pumpkin. sugar. salt. egg yolk. eggs. half - and - half. butter. vanilla extract. ground cinnamon. ground ginger. refrigerated pie dough. whipped cream.

http://www.food.com/recipe/pumpkin-pie-paula-deen-194678

Low Carb Seafood Cocktail Sauce

5 tablespoons low-carb ketchup (I like Heinz One-Carb). 1 tablespoon grated horseradish. 18 teaspoon celery seed. 14 teaspoon Worcestershire sauce. 18 teaspoon Tabasco sauce. 1 tablespoon lemon juice.

Stir together and serve.

low - carb ketchup. horseradish. celery seeds. Worcestershire sauce. Tabasco sauce. lemon juice.

http://www.food.com/recipe/low-carb-seafood-cocktail-sauce-119223

Cinnamon Brownie Cupcakes

1 cup flour. 1 cup cocoa powder, unsweetened. 2 teaspoons cinnamon. 1 teaspoon baking powder. 14 teaspoon salt. 2 cups sugar. 12 cup unsweetened applesauce. 3 eggs. 1 teaspoon vanilla extract. 12 cup mini chocolate chip.

Preheat oven to 350F Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside. Mix sugar, applesauce, eggs and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Stir in chocolate chips. Spoon 1/4 cup batter into each of 15 paper-lined muffin cups. Bake 15 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire rack.

flour. cocoa powder. cinnamon. baking powder. salt. sugar. unsweetened applesauce. eggs. vanilla extract. mini chocolate chips.

http://www.food.com/recipe/cinnamon-brownie-cupcakes-392968

Edna's Apple Crumble (Aka. Apple Crisp)

4 granny smith apples, peeled, cored and sliced. 34 cup packed brown sugar. 12 cup flour. 12 cup rolled oats. 34 teaspoon cinnamon. 34 teaspoon nutmeg. 13 cup butter, softened.

Put apples in an 8 or 9 inch square baking dish. Combine the rest of the ingredients in a separate bowl and mix. Spread crumble mixture over apples and bake for 35 minutes in a 375 degrees F degree oven. For an added treat top off with a little English custard.

Granny Smith apples. brown sugar. flour. rolled oats. cinnamon. nutmeg. butter.

http://www.food.com/recipe/ednas-apple-crumble-aka-apple-crisp-82925

Rainbow Layer Cake

2 (15 1/4 ounce) boxes vanilla cake mix. 2 cups water. 1 cup vegetable oil. 6 eggs. food coloring. 1 cup shortening. 1 cup butter, softened. 1 (2 lb) bag powdered sugar. 2 teaspoons vanilla extract. 3 -4 tablespoons milk.

Heat oven to 350F Spray 3 (8-inch) round cake pans with cooking spray. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each. Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red). Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans. Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely. Wash cake pans. Bake and cool remaining 3 cake layers as directed. In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy. Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

vanilla cake mix. water. vegetable oil. eggs. food coloring. shortening. butter. powdered sugar. vanilla extract. milk.

http://www.food.com/recipe/rainbow-layer-cake-492754

Homemade Pocket Triangles

4- 1/2 ounces, weight Butter. 2-23 ounces, weight Sugar. 1 whole Egg. 1 teaspoon Vanilla. 1/2 pounds, 78 ounces, weight Flour. 2 Tablespoons Water. 1-78 ounces, weight Sugar. 3-58 ounces, weight Desiccated Coconut. 1 teaspoon Almond Essence. 1 ounces, weight Raisins. 1 ounces, weight Cashew Nut. 1-78 ounces, weight Dates.

In a mixing bowl cream butter and sugar. Add egg and vanilla and beat 2 minutes. Add in the flour and mix well. Cover the dough and refrigerate for at least 30 minutes. Roll the pastry dough and cut into rounds 2 inches in diameter. For the filling, mix the 2 tablespoon water and sugar in a heavy bottomed pan. Cook over low heat until the sugar dissolves and turns golden brown. Remove from heat. Add coconut and mix well. Then add in the almond essence, raisins, cashew nut, and dates and combine thoroughly. Scope a heaping teaspoonful of the filling and put it in the center of each round. Arrange the pockets with the filling showing (you can pinch in the sides but leave the top open see photo). Place on a greased baking tray and bake 25 minutes in a preheated 200C oven. You are cooking until they are golden brown. Serve and enjoy.

butter. sugar. egg. vanilla. water. sugar. desiccated coconut. almond essence. raisins. dates.

http://tastykitchen.com/recipes/desserts/homemade-pocket-triangles/

Plum Cakey Tart

1/2 cup whole wheat flour. 1/2 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup butter, softened. 3/4 cup white sugar. 2 eggs. 3 plums, pitted and sliced. 1 tablespoon white sugar, or as needed. 1 teaspoon cinnamon.

Preheat oven to 350 degrees F (175 degrees C). Spray an 7x11-inch baking dish with cooking spray. Whisk together the whole wheat flour, white flour, baking powder, and salt in a bowl. Cream together the butter and 3/4 cup of sugar in a large bowl; mix in eggs, one at a time, beating well after each addition. Stir the flour mixture into the wet ingredients in two additions, mixing gently between each addition until the batter is just combined. Pour the batter into the prepared baking dish, and arrange the sliced plums over the batter. Sprinkle the fruit with 1 tablespoon sugar, and dust with cinnamon. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes.

whole wheat flour. all - purpose flour. baking powder. salt. butter. white sugar. eggs. plums. white sugar. cinnamon.

http://allrecipes.com/recipe/plum-cakey-tart/

Strawberry-Infused Vodka

2 pounds strawberries, hulled and quartered. 1 liter vodka.

Place strawberries in a clean, dry sealable container; add vodka. Seal container and store in a cool, dark area until strawberries lose their color, 3 to 4 days. Remove strawberries and strain vodka into a container.

strawberries. vodka.

http://allrecipes.com/recipe/strawberry-infused-vodka/

Asian-Style Hamburgers

1 12 lbs ground beef. 14 cup vegetable oil. 14 cup soy sauce. 2 tablespoons ketchup. 1 tablespoon white vinegar. 2 garlic cloves, minced. 14 teaspoon pepper. 6 hamburger buns, split. 6 leaves lettuce, and (optional). tomatoes, slices (optional).

Shape meat into six patties and place in a shallow dish. In a bowl, whisk together the oil, soy sauce, ketchup, vinegar, garlic and pepper. Set aside 1/4 cup for basting and refrigerate. Pour remaining marinade over the patties. Cover and refrigerate for at least 3 hours. Grill burgers, uncovered, over medium heat for 5-6 minutes on each side until meat juices run clear, basting with reserved marinade. Serve on hamburger buns with lettuce leaves and tomato slices if desired.

ground beef. vegetable oil. soy sauce. ketchup. white vinegar. garlic cloves. pepper. hamburger buns. lettuce. tomatoes.

http://www.food.com/recipe/asian-style-hamburgers-279705

Pita Crisps

6 pita bread, slices. 14 cup olive oil, for brushing. salt and cracked pepper, to taste.

Heat oven to 350 degrees. Cut each slice of pita bread into 6-8 triangles, depending on how big a piece you have. I usually got 6 triangles from 1 round. Place triangles on cookie sheet. Brush with olive oil. Sprinkle with salt and fresh cracked pepper to taste. Slip into oven for about 10 minutes or until golden brown and crispy, but not burned! I always have to watch them closely. I have burned many trays myself by becoming distracted. Put on plate/rack to cool. Repeat with remaining triangles till you have no more! When cool put in serving bowl or however you are gonna serve them. Enjoy!

pita bread. olive oil. cracked pepper.

http://www.food.com/recipe/pita-crisps-121546

Moroccan Chicken W/ Brown Rice

1 tablespoon olive oil. 2 chicken breasts, chopped into 1-inch pieces 3/4 c white onion, diced. 2 garlic cloves, thinly sliced. 1 red bell pepper, diced. 1 pinch saffron. 18 teaspoon cumin seed. 1 teaspoon ground coriander. 12 teaspoon ground red chili pepper. 2 cups chicken broth. 1 tablespoon cornstarch. 12 cup brown rice. salt. black pepper.

Prepare rice according to package directions. In medium skillet, heat oil. Brown onions & garlic then transfer to large saucepan. Brown chicken in skillet (will not be cooked through) and transfer to saucepan. Add to saucepan all other ingredients except rice & corn starch. Bring to boil then reduce and simmer 30 minutes. Add corn starch a little at a time & stir until thickened to desired consistency. Spoon over bed of rice & serve!

olive oil. chicken breasts. garlic cloves. red bell pepper. saffron. cumin seeds. ground coriander. ground red chili pepper. chicken broth. cornstarch. brown rice. salt. black pepper.

http://www.food.com/recipe/moroccan-chicken-w-brown-rice-225845

Fresh Strawberry Sauce

1 lb fresh strawberries, cut into quarters. 14 cup sugar or 14 cup sugar substitute. 14 cup water. 14 teaspoon vanilla. 1 good squeeze fresh lemon.

Stir all ingredients together in a medium sauce pan and bring to a boil over medium high heat. Reduce heat to medium and cook for another 15 minutes until thickened. Let cool and refrigerate. A million uses:. Spoon over ice cream, pancakes or waffles and add a dollop of whipped cream. Drizzle over cheesecake or angle food cake. How about a trifle with layers of pound cake and whipped cream. Make a smoothie. Of course -- strawberry shortcake.

fresh strawberries. sugar. water. vanilla. fresh lemon.

http://www.food.com/recipe/fresh-strawberry-sauce-497635

Lorenzo's Quick Linguine Pesto

1 box Barilla ProntoTM Linguine. 1 jar Barilla Pesto. 1/2 cup grated Parmesan cheese. Salt to taste.

Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan, ensuring that the water covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste). Cook on high, stirring occasionally, until almost all of the liquid has evaporated. Add the pesto and stir to combine. Remove the skillet from the heat and top with cheese.

parmesan cheese. salt.

http://allrecipes.com/recipe/lorenzos-quick-linguine-pesto/

Auld Alliance: French Roquefort Cheese and Scotch Whisky Pate

12 ounces Roquefort cheese. Scotch whisky. pepper (optional).

Pound the cheese to a thick cream. Add drop by drop as much whisky as it will 'drink' to make a firm cream. Pack into small earthenware pots or ramekins and chill in the fridge for 3 to 4 hours. Serve the pate with hot buttered toast, water crackers, or oatcakes, and seasonal fresh fruits or vegetables. Also a great appetizer filling, and a delicious topping for steak!

Roquefort cheese. Scotch whisky. pepper.

http://www.food.com/recipe/auld-alliance-french-roquefort-cheese-and-scotch-whisky-pate-357814

Herb Pot Roast and Vegetables

2 -3 lbs boneless beef chuck roast. 9 small red potatoes, halved. 1 12 cups baby carrots. 8 ounces fresh green beans. 1 onion, cut in wedges. 1 12 teaspoons beef bouillon granules. 14 teaspoon pepper. 1 teaspoon dried marjoram. 1 teaspoon thyme. 1 teaspoon oregano leaves. 12 teaspoon salt. 12 teaspoon garlic powder. 12 cup water.

Heat oven to 350. Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan. Sprinkle all the spices over the meat. This may seem really thick but its wonderful. Pour the water over the vegetables. Cover with foil and bake at 350 for 2 to 2 1/2 hours. Serve with the pan juices.

boneless beef chuck roast. red potatoes. baby carrots. fresh green beans. onion. beef bouillon granules. pepper. dried marjoram. thyme. oregano leaves. salt. garlic powder. water.

http://www.food.com/recipe/herb-pot-roast-and-vegetables-122569

Wild Rice Stuffing/Side Dish

5 -6 tablespoons butter. 12 red onion, chopped. 1 cup raisins, soaked in brandy for 20 minutes. 1 cup shelled pistachio nut, dry roasted. 2 cups wild rice, uncooked. good quality salt.

Cook wild rice according to package directions. This is usually cooked 1 part rice to 4 parts water and simmered for about 45 minutes. Once cooked, drain rice and set aside. (This can be made ahead of time). Heat a skillet over medium heat and melt butter. Add onion and cook until fragrant. Drain your raisins and add to the onions, along with the pistachios and wild rice. Cook for 10 minutes or until everything is nicely warmed and coated. Taste and add additional butter or salt to taste. I find that the flavors of this dish are very subtle, and once rested, the flavors develop even more. This can easily be reheated.

butter. red onions. raisins. pistachio nuts. wild rice. salt.

http://www.food.com/recipe/wild-rice-stuffing-side-dish-401471

Summer Tomato Salad with Grilled Corn

1 Tablespoon Canola Oil. 3 ears Corn (large), Shucked And Silks Removed Completely. 1 teaspoon Extra Virgin Olive Oil. 1 clove Garlic (large), Minced. 6 ounces, weight Red Cherry Or Grape Tomatoes. 6 ounces, weight Yellow Cherry Or Grape Tomatoes (or Additional Red Tomatoes). 3 whole Green Onions, White And Very Light Green Parts, Sliced Thinly. 1 teaspoon Lime Zest. 1 Tablespoon Lime Juice. 1/2 teaspoons Kosher Salt, Plus More For Seasoning If Needed. 3 leaves (large) Basil Or More Small Ones, Torn Into Small Pieces Or Sliced Thinly.

Heat a grill or grill pan over medium to medium-high heat. Brush the grill (or grill pan) with the canola oil (you can use a saute pan if you dont have a grill or grill pan). Add ears of corn to the grill or pan and cook until well browned or lightly blackened on each side, about 2 minutes on each turn, about 1012 minutes total. Set the corn on a cutting board to cool while you continue. Heat a small saute pan over medium heat on the stovetop (or just use the grill pan if you used one for the corn). Add the olive oil to the pan and add the minced garlic. Cook garlic, stirring constantly, about 30 seconds. Transfer garlic and any remaining oil to a large bowl. Do not burn the garlic! Bad things will happen. Cut all the corn off the cobs and add it to the bowl with the garlic. Add in all the tomatoes, the white and light green parts of the green onions, lime zest, lime juice and kosher salt. Toss everything together gently but thoroughly. Taste and season if needed. Just before serving, thinly slice about basil leaves. Toss the sliced basil gently into the salad and serve!

canola oil. corn. extra virgin olive oil. garlic clove. grape tomatoes. grape tomatoes. whole green onions. lime zest. lime juice. kosher salt.

http://tastykitchen.com/recipes/salads/summer-tomato-salad-with-grilled-corn/

Basic Brine for Smoking Meat

1/4 cup kosher salt. 1/4 cup packed brown sugar. 4 cups water.

In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)

kosher salt. brown sugar. water.

http://allrecipes.com/recipe/basic-brine-for-smoking-meat/

Bananas Foster Raspberry French Toast

2 eggs. 1 teaspoon vanilla. 1 teaspoon ground cinnamon. 14 cup milk. 2 tablespoons sugar (white). 8 pieces bread, of your choice (We used country white bread). 4 eggs. 4 tablespoons butter. 1 cup brown sugar. 4 ripe bananas, roughly broken into 1 to 2 inch pieces. 6 tablespoons raspberry jam.

Mix first 5 ingredients together in a shallow bowl, set aside. In another shallow bowl, put 4 eggs, beat well. In a skillet, warm 2 tbspn butter at medium heat. Dip 1 piece of bread in eggs-only bowl, coat lightly, then dip in multi-ingredients bowl, coat well, then put piece of bread in skillet. Done when both sides are golden brown. Set aside. Repeat with all pieces of bread. In separate skillet, heat 2 tbspn butter at medium-high heat. Once all butter is melted, add bananas and brown sugar. Cook and stir for approximately 3 min., or until sugar and butter have formed into a golden-brown syrupy sauce. To serve, put 2 pieces of French toast on plate, pour 1/4 bananas foster over French toast and add 1 1/2 tablespoon of raspberry jam.

eggs. vanilla. ground cinnamon. milk. sugar. bread. eggs. butter. brown sugar. bananas. raspberry jam.

http://www.food.com/recipe/bananas-foster-raspberry-french-toast-62490

Extra-Crispy Garlic Baked Chicken

10 pieces chicken. 1 cup kelloggs corn flake crumbs (or process cornflakes cereal until finely crushed in a processor to measure 1 cup). 1 tablespoon flour. 1 teaspoon seasoning salt. 12 teaspoon paprika. 1 pinch cayenne pepper (optional). 3 teaspoons garlic powder (can increase to 4 teaspoons). 1 teaspoon onion powder. 14 teaspoon white sugar.

Set oven to 425 degrees F (set oven rack to lowest position). Grease a 15 x 10-inch baking sheet. In a large heavy resealable plastic bag combine the cornflake crumbs with the next 7 dry ingredients. Moisten each piece of chicken under cold water then shake off excess water (the chicken must be slightly wet for the crumb mixture to adhear to the chicken). Place 1 or 2 pieces of chicken into the bag and shake to coat with the crumb mixture, then place skin-side facing up onto the baking sheet. Continue with remaining chicken pieces. Bake for 40 minutes (the chicken will continue baking when removed from the oven).

chicken. corn flake crumbs. flour. seasoning salt. paprika. cayenne pepper. garlic powder. onion powder. white sugar.

http://www.food.com/recipe/extra-crispy-garlic-baked-chicken-331376

Quiche Lorraine

1 teaspoon Sugar. 1/4 teaspoons Salt. 1- 1/2 cup All-purpose Flour. 6 Tablespoons Butter. 2 Egg Yolks. 3 Tablespoons Cold Water. 13 pounds Bacon. 4 Eggs. 1-13 cup Heavy Cream. 1/4 teaspoons Salt.

First make the pastry. Stir the sugar and salt into the flour in a medium bowl. Cut the butter into the flour until it resembles coarse crumbs. Stir in egg yolks and water until it has a sandy texture and comes together when you press it together (you may need to add a tiny bit more water). Form into a disk, cover with plastic, and refrigerate for at least 30 minutes. If you refrigerate it for over an hour you will have to let it sit at room temperature for a little while before trying to roll it out. Preheat oven to 375 degrees F. To par-bake the crust, first roll it out on a lightly floured surface so its just about 1 inch larger than a tart pan. Gently place into tart pan, removing the excess by rolling your rolling pin over the top of the pan to cut the edges of the crust. Place tart pan on a half-sheet pan. Place parchment or foil on top of the pastry and fill with dried beans or pie weights. Bake for 15 minutes. While the crust is baking, prepare the filling. Cook the bacon and let cool on paper towels to absorb some of the excess grease. Whisk together the eggs, cream and salt. Remove the crust from oven, taking the foil or parchment and beans out of the pan. Spread the cooked bacon evenly over the bottom of the crust, then pour the custard filling over the bacon. Return to the oven and bake for another 25 minutes. Serve warm or at room temperature. I topped mine with fresh chives.

sugar. salt. all - purpose flour. butter. egg yolks. cold water. bacon. eggs. heavy cream. salt.

http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/quiche-lorraine-6/

Black-Eyed Peas Supper

1 (15 ounce) can black-eyed peas. 1 lb spicy sausage (I use Jimmy Dean). 1 (15 ounce) can tomatoes, petite diced. 2 teaspoons rosemary. 2 teaspoons oregano. 1 small onion. 12 green pepper. 1 (8 ounce) box cornbread mix. 1 egg (for cornbread). 13 cup milk (for cornbread).

Brown sausage. Add onion and green pepper, saute for 5 minutes. Add undrained black eyed peas, and undrained tomatoes. Add rosemary and oregano. Start cornbread according to directions. Simmered sausage mixture, covered for 20 minutes.

black - eyed peas. spicy sausage. tomatoes. rosemary. oregano. onion. green peppers. cornbread mix. egg. milk.

http://www.food.com/recipe/black-eyed-peas-supper-265305

Southwestern Tri-Tip Steaks

1 lb tri-tip steak. 2 cups red wine. 1 (12 ounce) can beer. 1 small red onion, sliced. 6 -8 limes, juice of. 14 cup fresh cilantro, chopped. 12 teaspoon salt. 14 teaspoon black pepper. 14 teaspoon red pepper flakes. 14 teaspoon ground cumin.

Mix together all ingredients except steaks and place steaks in a large baking dish or zip-lock bag. Pour the marinade over the steaks and chill in the fridge for several (up to 24) hours. Bring steaks to room temperature (about 30 minutes) and preheat grill. Grill for 8 to 10 minutes or until they reach desired doneness, then let steaks rest, covered with foil, for 5 minutes to redistribute juices. Slice thinly against the grain and serve.

tri - tip steak. red wine. beer. red onion. limes. fresh cilantro. salt. black pepper. red pepper flakes. ground cumin.

http://www.food.com/recipe/southwestern-tri-tip-steaks-310799

Paleo Apple Tart

4 Medium Jonagold Apples, Peeled, Cored And Sliced 18-inch Thick. 1 Tablespoon Fresh Lemon Juice. 1 Tablespoon Arrowroot Powder. 1 Tablespoon Honey. 1 Tablespoon Ground Cinnamon. 1 Pecan Tart Crust (See My Recipe Box).

In a large bowl, toss apple slices, lemon juice, arrowroot, honey and cinnamon. Fan apples out on top of uncooked crust, forming a circle. Layer more apples over circle and in its center. Cover tart with foil, and bake at 350 degrees F for 45 to 70 minutes, or until juices are bubbling. Remove foil and cook uncovered for 5-10 more minutes. Tip: Serve with Vegan Coconut Whip (see my blog or page 94 of my book Gluten-Free Cupcakes).

jonagold apples. fresh lemon juice. arrowroot. honey. ground cinnamon. tart crust.

http://tastykitchen.com/recipes/desserts/paleo-apple-tart/

Oat and Cherry Scones (Gift Mix in a Jar)

2 12 cups flour. 12 teaspoon salt. 12 teaspoon baking soda. 2 teaspoons baking powder. 1 cup instant oats. 12 cup brown sugar, packed. 1 cup dried cherries. 10 tablespoons butter, melted. 23 cup milk. 2 eggs. 1 teaspoon vanilla extract. 1 egg white. 3 tablespoons water.

Creating the Gift in a Jar: Wash and thoroughly dry a 1-quart wide-mouth canning jar. Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, baking powder, oatmeal, brown sugar and then cherries - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible. Secure the lid and decorate as desired; attach the instructions for making these cookies found below. OAT AND CHERRY SCONES GIFT TAG: Additional ingredients to be added by the recipient: 10 tbsp melted butter, 2/3 cup milk, 2 eggs, 1 tsp vanilla extract, 1 egg white and 3 tbsp water. OAT AND CHERRY SCONES INSTRUCTIONS: Preheat oven to 375. In a large bowl combine the butter, milk, eggs and vanilla extract. Add the contents of the jar and still until just moistened; let stand 5 minutes. Shape dough into 2 6-inch rounds and place on a lightly greased cookie sheet about 2 inches apart. With a floured knife, score each round into 6 wedges without cutting through the dough. Combine the egg white and water and brush over each round. Bake for 20-25 minutes or until golden brown. Cool for 5 minutes, cut into scones and serve warm; or cool completely and store in an airtight container for up to 1 week.

flour. salt. baking soda. baking powder. instant oats. brown sugar. dried cherries. butter. milk. eggs. vanilla extract. egg white. water.

http://www.food.com/recipe/oat-and-cherry-scones-gift-mix-in-a-jar-254000

Asparagus, Green Onion, Cucumber, and Herb Salad

3 tablespoons fresh lemon juice. 1 tablespoon red wine vinegar. 1 teaspoon Dijon mustard. 1 teaspoon coarse kosher salt. 1/2 teaspoon freshly ground black pepper. 3/4 cup extra-virgin olive oil. 3 pounds medium asparagus, trimmed. 4 cups thinly sliced green onions. 3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers. 1 tablespoon chopped fresh Italian parsley. 1 tablespoon chopped fresh chervil. 1 tablespoon chopped fresh chives. 1 tablespoon chopped fresh mint. 2 teaspoons chopped fresh tarragon.

Whisk first 5 ingredients in small bowl. Gradually whisk in oil. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing. Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate. Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper. Arrange asparagus on platter. Spoon cucumber mixture over and serve.

fresh lemon juice. red wine vinegar. Dijon mustard. kosher salt. fresh ground black pepper. olive oil. asparagus. green onions. cucumber. fresh Italian parsley. fresh chervil. fresh chives. of fresh mint. fresh tarragon.

http://www.epicurious.com/recipes/food/views/asparagus-green-onion-cucumber-and-herb-salad-241637

Honey Mustard Vinaigrette for a Crowd

1 13 cups cider vinegar. 1 13 cups Dijon mustard (mild). 1 13 cups honey. 3 12-4 cups light oil (ok to use veg oil, or use olive if you prefer). sea salt (to taste). pepper.

In a mixing bowl (or your food processor), whisk together the vinegar and mustard. You can adjust the vinegar as desired -- ie, if you prefer less tart dressing, slightly reduce the amount of vinegar and increase the mustard. If you're using creamed honey, you'll have to warm it up to liquify it -- then allow it to cool a bit. In a slow drizzle, whisk in the honey to the vinegar/mustard mixture. Whisk in the oil, also in a slow drizzle. You can adjust the oil at this point as well, adding about 3 1/2 cups then tasting and adjusting to your preference. Add salt to taste and freshly ground pepper.

cider vinegar. Dijon mustard. honey. light oil. sea salt. pepper.

http://www.food.com/recipe/honey-mustard-vinaigrette-for-a-crowd-371561

Shrimp & Cheese Appetizers

13 cup imperial cheese (or other nippy spreadable cheese). 14 cup butter. 2 teaspoons mayonnaise. 12 teaspoon fresh lemon juice. 12 teaspoon cayenne. 1 pinch onion powder. 4 ounces shrimp. 4 English muffins, split.

Beat together the cheese, butter, mayo, lemon juice, cayenne,& onion powder. Beat until smooth then add shrimp and mix until they are evenly spread. Spread on the 8 muffin halves. You may now freeze them well wrapped or continue to broil them. Broil until lightly browned & bubbly. Cut each muffin half into 6 pieces & serve. If you have frozen them defrost for 1/2 hour then under broiler apprs 8" from heat for 10-15 minutes.

imperial cheese. butter. mayonnaise. fresh lemon juice. cayenne. onion powder. shrimp. English muffins.

http://www.food.com/recipe/shrimp-cheese-appetizers-14201

Butternut Squash Swirled Butterscotch Blondies with Cinnamon Frosting

2 Tablespoons Unsalted Butter. 13 cups Butternut Squash Puree. 6 ounces, weight Cream Cheese. 1 Egg. 13 cups Granulated Sugar. 2 Tablespoons All-purpose Flour. 13 cups Toasted Pecans. 1-23 cup All-purpose Flour. 1 teaspoon Baking Powder. 1/2 teaspoons Salt. 1 teaspoon Ground Cinnamon. 9 Tablespoons Unsalted Butter. 1 cup Packed Light Brown Sugar. 2 Eggs. 1- 1/2 teaspoon Vanilla Extract. 3/4 cups Butterscotch Chips. 8 Tablespoons Unsalted Butter. 2 ounces, weight Cream Cheese. 2 Tablespoons Butternut Squash Puree. 1 teaspoon Ground Cinnamon. 1 teaspoon Vanilla Extract. 1 cup Confectioners Sugar.

Notes: The cake component is the actual brownie batter. If you dont have roasted butternut squash puree, its okayjust plan a day in advance! Buy a butternut squash, cut the thing in half lengthwise. Scoop out seeds, sprinkle sut sides with spices of your choice, rub with olive oil. Place cut-side down on rimmed baking sheet in a 400 degrees F oven until tender, about 45 minutes. Scoop out cooled squash and puree! Tada! On to the blondies! 1. Make sure everything is room temperature. Line an 8-inch square baking pan with foil or parchment paper and butter, set aside. Preheat oven to 325 degrees F. 2. Place all swirl ingredientsexcept pecansin a bowl and, using an electric mixer, mix until smooth. Stir in pecans and set aside. 3. For the cake, whisk the flour, baking powder, salt and cinnamon together and set aside. These are the dry cake ingredients. 4. In the stand of an electric mixer fitted with the paddle attachment, combine the unsalted butter and brown sugar and mix on medium until combined and fluffy. 5. Turn mixer down a notch and blend in the eggs and vanilla. 6. Scrape down mixing bowl and, with mixer on low, add the dry cake ingredients. Once combined, stir in butterscotch pieces. 7. Pour half of the cake batter into the prepared 8-inch pan. Spoon half of the swirl batter on top and smooth out. Pour remaining cake batter over that and top with dollops of the remaining swirl batter. 8. Usinig a butter knife, run it through the layers of batter until you get that swirly effect. 9. Bake at 325 degrees F, on the middle rack, for 42-45 minutes or until a cake tester inserted in the center comes out with only moist crumbs attached. 10. Place on a wire rack to cool completely. Top with cinnamon frosting and enjoy! For the cinnamon frosting: 1. Using an electric mixer, cream together the unsalted butter and cream cheese until smooth. 2. Add butternut squash puree, cinnamon and vanilla and mix until combined and smooth. 3. Add confectioners sugar and mix until creamy. 4. Spread on top of cooled blondies and cut into squares. I can normally get 20 small squares out of a pan because these are pretty rich!

unsalted butter. squash puree. cream cheese. egg. granulated sugar. all - purpose flour. pecans. all - purpose flour. baking powder. salt. ground cinnamon. unsalted butter. light brown sugar. eggs. vanilla extract. butterscotch chips. unsalted butter. cream cheese. squash puree. ground cinnamon. vanilla extract. confectioners' sugar.

http://tastykitchen.com/recipes/desserts/butternut-squash-swirled-butterscotch-blondies-with-cinnamon-frosting/

Blueberry Orange Banana Smoothie

12 cup blueberries (add more if you like). 1 banana, sliced. 1 orange, peeled and cut up. 1 cup milk. 14 teaspoon vanilla extract. 4 ice cubes.

Add all ingredients to blender. Blend until smooth. (Might take a bit longer because of the orange).

blueberries. banana. orange. milk. vanilla extract. ice cubes.

http://www.food.com/recipe/blueberry-orange-banana-smoothie-215917

Meatless Black Bean Tostadas

2 cups Shredded Green Cabbage. 1 whole Large Tomato. 2 Green Onions. 1/4 cups Chopped Cilantro. 1 whole Avocado. 1/2 cups Sour Cream. 1/2 cups Salsa. 1- 1/2 cup Shredded Cheddar Cheese. 1 can (15 Oz. Size) Black Beans. 1/4 teaspoons Cumin. 1/4 teaspoons Onion Powder. 1/4 teaspoons Ground Pepper. 4 whole Corn Tortillas. 1/2 cups Canola Oil.

For the toppings: Shred the cabbage. Dice the tomato. Chop the onions (including the green sections), and the cilantro. Cut the avocado in half and scoop out each half with a spoon. Then cut in lengthwise slices. Set aside each of the toppings (including the salsa and sour cream). For the beans: Warm the beans in a small pan. Add the cumin, onion powder, and pepper. Stir together. For the tortillas: In a small skillet, heat the oil on medium heat. Add 1 tortilla to the oil. Cook the tortilla until each side is a light golden color. Then repeat for each of the remaining tortillas, one at a time. Lay the tortillas on a paper towel to drain off the excess oil. Making the tostada: Add about 2 tablespoons of beans to the top of each tortilla shell. Try to spoon out just the beans, not the juice. An option is to drain the beans or use a slotted spoon. Then top the warm beans with some of the cheese. Next, add the salsa. Then add the shredded cabbage, more shredded cheese, green onions, tomatoes, cilantro, and a couple slices of avocado. Lastly, top with a dollop of sour cream.

green cabbage. tomatoes. green onions. cilantro. avocado. sour cream. salsa. shredded cheddar cheese. black beans. cumin. onion powder. ground pepper. corn tortillas. canola oil.

http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/meatless-black-bean-tostadas/

Fast Goulash

3 lbs lean beef, cubed. 2 ounces butter. 2 large onions, sliced. 2 carrots, finely sliced. 3 tablespoons paprika. 2 tablespoons flour. 1 12 pints chicken stock, made with cubes. 5 fluid ounces dry white wine. 5 fluid ounces sour cream.

In a frying pan, melt the butter and fry the meat till lightly browned. Remove from pan with a slotted spoon and put into pressure cooker. In the remaining butter fry the onions and carrots for 5 minutes Sprinkle the paprika and flour over the onions stir and fry lightly for 1 minute. Slowly add the stock and wine , stirring all the time. Bring to the boil. Pour the stock with the onions over the meat. Bring pressure cooker to correct working pressure and cook for 20 minutes. Release pressure and serve with the sour cream poured over the meat.

lean beef. butter. onions. carrots. paprika. flour. chicken stock. dry white wine. sour cream.

http://www.food.com/recipe/fast-goulash-299351

Pretzel Cereal Snack

12 cup butter or 12 cup margarine. 1 teaspoon Worcestershire sauce. 1 teaspoon garlic salt. 12 teaspoon celery salt. 4 cups Kix cereal or 4 cups puffed corn cereal. 2 cups pretzel sticks. 1 cup mixed nuts (optional).

Place oleo, worcestershire sauce, garlic salt and celery salt in 3qt microwaveable bowl. Microwave uncovered on high until butter is melted, approximately 45-60 seconds. Stir well. Stir in Kix, pretzel sticks and nuts. Toss until well coated. Microwave on high uncovered 6 minutes, stopping to stir every 2 minutes. Let cool 30 minutes.

butter. Worcestershire sauce. garlic salt. celery salt. Kix cereal. pretzel sticks. mixed nuts.

http://www.food.com/recipe/pretzel-cereal-snack-123687

White Frosting

1 cup milk. 1/4 cup all-purpose flour. 1/2 cup shortening. 1/2 cup butter. 1 cup white sugar. 1 teaspoon vanilla extract.

In a small saucepan, combine the milk and flour. Cook over medium high heat until boiling. Remove from heat and set aside to cool. When the milk mixture is cool, add the butter, shortening, sugar and vanilla. Beat with an electric mixer for 10 to 12 minutes, scraping the bottom of the bowl occasionally. Keep frosted cakes refrigerated until 1/2 hour before serving.

milk. all - purpose flour. shortening. butter. white sugar. vanilla extract.

http://allrecipes.com/recipe/white-frosting/

Avocado and Spinach Sandwich Spread

1/2 Avocado. 10 Spinach Leaves.

To prepare the spread, first mash the avocado until soft, then pop the avocado into a mini food processor along with the spinach leaves. Puree the mixture until you reach a smooth consistency. Spread the Avocado and Spinach Sandwich Spread onto bread and cut into shapes for sandwiches.

avocado. spinach leaves.

http://tastykitchen.com/recipes/appetizers-and-snacks/avocado-and-spinach-sandwich-spread/

Red Velvet Cupcakes

2 12 cups cake flour, sifted (not self- rising). 2 tablespoons unsweetened dutch cocoa. 1 teaspoon salt. 1 12 cups sugar. 1 12 cups vegetable oil. 2 large eggs, room temperature. 12 teaspoon red gel-paste food coloring. 1 teaspoon pure vanilla extract. 1 cup buttermilk. 1 12 teaspoons baking soda. 2 teaspoons distilled white vinegar.

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

cake flour. unsweetened dutch cocoa. salt. sugar. vegetable oil. eggs. food coloring. pure vanilla extract. buttermilk. baking soda. distilled white vinegar.

http://www.food.com/recipe/red-velvet-cupcakes-419096

The Clockmaker's Caramel Coated Popcorn (A Haunted Recipe)

1 cup margarine. 2 cups brown sugar. 12 cup Karo syrup. 1 teaspoon salt. 1 teaspoon baking soda. 1 teaspoon vanilla. 10 -15 cups popped popcorn.

In a LARGE pot, heat the margarine, brown sugar, Karo syrup, and salt together over medium heat. While stirring, bring mixture to a boil and allow to boil for five minutes. Remove from heat. Add baking soda and vanilla. Mix well. Pour over freshly popped popcorn. Stir until the popcorn is well coated. Enjoy!

margarine. brown sugar. Karo syrup. salt. baking soda. vanilla. popped popcorn.

http://www.food.com/recipe/the-clockmakers-caramel-coated-popcorn-a-haunted-recipe-181870

Mini Pork and Apple Meat Loaves

500 g ground lean pork. 12 small onion, finely chopped. 1 small apple, peeled and finely grated. 1 tablespoon finely chopped fresh parsley. 1 clove garlic, crushed. 1 egg, lightly beaten. 1 cup stale breadcrumbs. 14 cup barbecue sauce.

Lightly grease four holes of a 1 cup capacity muffin pan. Combine mince, onion, apple, parsley, garlic, egg and breadcrumbs in a large bowl, using hands, mixing well. Press mixture firmly into prepared pan holes. Cook in moderate oven for 20 minutes. Turn out the meat loaves, draining away any excess juice. Place meat loaves onto a greased oven tray. Spread barbeque sauce evenly over tops. Cook meat loaves in a hot oven for a further 15 minutes or until browned and cooked through.

ground lean pork. onions. apple. fresh parsley. garlic clove. egg. breadcrumbs. barbecue sauce.

http://www.food.com/recipe/mini-pork-and-apple-meat-loaves-30027

Helene's Seductive Prime Rib

1 prime rib roast. 3 tablespoons flour. salt & pepper.

Remove the rost from the refrigerator 2-4 hours before cooking. This should be at room temperature. Preheat oven to 500 degrees. Put roast in shallow roasting pan, fat side up. Sprinkle with flour and rub flour into the fat. Season with salt and lots of fresh ground pepper. Put roast in hot oven and bake according to weight, about 5 minutes per pound. For a 4-1/2 - 5 pound roast 25-30 minutes; for an 8-9 pound roast 40-45 minutes; for an 11-12 pound roast 55-60 minutes. When cooking time is finished, turn off the oven. DO NOT OPEN OVEN DOOR AT ANY TIME. Allow roast to remain in oven until oven is lukewarm, about 2 hours. This method of cooking the prime rib will ensure a crunchy brown outside, and the internal heat will be suitable for serving (yum!) medium rare beef for as long as 4 hours.

prime rib roast. flour. salt & pepper.

http://www.food.com/recipe/helenes-seductive-prime-rib-203591

Stir-fried Gnocchi

2 whole Large Russet Potatoes - Boiled And Peeled. 1 teaspoon Salt. 1/2 teaspoons Black Pepper, Ground. 1 teaspoon Fresh Thyme, Finely Chopped. 1 cup All Purpose Flour/ Wheat Flour. 1 teaspoon Olive Oil Or Butter. 2 Tablespoons Olive Oil/butter. 1 whole Medium Sized Onion, Cut In Half Then Thinly Sliced. 1/4 cups Cabbage, Cut Into Thin Strips. 1/2 teaspoons Salt. 1/4 teaspoons Black Pepper, Ground. 1 teaspoon Sriracha Sauce/ Hot Sauce. 1- 1/2 Tablespoon Light Soya Sauce. 2 Tablespoons Tomato Ketchup/ Tomato Paste. 1 teaspoon White Vinegar.

For the gnocchi: 1. Using a grater, grate the boiled and peeled potatoes into thin fine strands. Put the potatoes into a bowl. 2. Now add the salt, pepper and chopped thyme and gently combine into the potato shreds using a fork. 3. Now slowly add flour (1 tablespoon at a time) into the potato mixture and with a soft hand start kneading the dough. Add only enough flour until a soft but firm dough consistency is reached. 4. Divide the dough into 4 portions. Take each portion and using both hands, roll the dough into a thin long rope (about 1/2 inch diameter). Using a sharp knife, cut the rope into 1/2 inch pieces. Roll each 1/2-inch sized piece between your palms to form ball shape. Repeat the process with all the sections of dough. Sprinkle some flour over the formed balls to prevent them from sticking to each other. 5. Now, take a big pot and fill it 3/4 of the way full with water. Put it over a high flame and let it come to a boil. Once the water starts to boil, add the butter or olive oil and gently add some gnocchi dough balls into the water (dont crowd the pot). Let it boil. Depending on the size of the balls, it will take about 4-5 minutes before the balls pop up on the surface of the water. At that point remove them to a plate and continue cooking the rest of the balls. For the preparation: 1. While the gnocchi balls are cooking, take a separate large saute pan and heat it over medium-high heat. Add the olive oil/butter and let it heat up. Now add the sliced onion and cabbage and saute on medium high flame. Keep tossing to avoid the vegetables from burning. Once the vegetables are slightly brownish on the edges, bring down the flame to low heat. 2. Add the cooked gnocchi into the saute pan and bring the heat to medium-high to stir fry. 3. Sprinkle in salt and pepper and let the gnocchi balls stir fry to get a little crunch on the surface. 4. Then add in the Sriracha sauce, soy sauce, tomato paste and vinegar and gently toss with the gnocchi to combine. Let it saute for about 2 minutes. Then your stir-fried gnocchi is ready to be served! Serve hot

russet potatoes. salt. black pepper. fresh thyme. all - purpose flour. olive oil. olive oil. onion. cabbage. salt. black pepper. sriracha sauce. light soya sauce. tomato ketchup. white vinegar.

http://tastykitchen.com/recipes/main-courses/stir-fried-gnocchi/

Carnation Caramel Latte

1 (370 ml) cancarnation fat-free evaporated milk, hot. 1 12 cups coffee, hot. 12 cup butterscotch chips.

Place ingredients in blender. Process until smooth and butterscotch chips are melted.

fat - free evaporated milk. coffee. butterscotch chips.

http://www.food.com/recipe/carnation-caramel-latte-351441

Chocolate and Cherries Granola

5 cups oats. 1 cup pecans. 12 cup coconut. 12 cup wheat germ (optional). 14 cup brown sugar. 14 teaspoon salt. 13 cup oil. 13 cup water. 13 cup honey. 12 teaspoon vanilla. 12-1 cup mini chocolate chip. 12-1 cup dried cherries.

Preheat oven to 325 degrees. In a large mixing bowl, stir together the oats, pecans, coconut, wheat germ, brown sugar and salt. Combine the the oil, honey, water and vanilla. Add to oat mixture and toss until well combined. Spread the mixture evenly on a cookie sheet. Bake for 30-40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Allow to cool. Stir in the cherries and chocolate chips. Store in an air tight container.

oats. pecans. coconut. wheat germ. brown sugar. salt. oil. water. honey. vanilla. mini chocolate chips. dried cherries.

http://www.food.com/recipe/chocolate-and-cherries-granola-217758

Apple and Tomato Chutney

2 pounds apples - peeled, cored and sliced. 2 cups water. 1 tablespoon mustard seed. 2 pounds tomatoes, sliced. 2 large onions, chopped. 1 clove garlic, chopped. 1/2 cup sultana raisins. 3/4 cup white sugar. 5 teaspoons curry powder. 1 teaspoon cayenne pepper. 4 teaspoons salt. 2 1/2 cups malt vinegar.

Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering. Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved. Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.

apples. water. mustard seeds. tomatoes. onions. garlic clove. sultana raisins. white sugar. curry powder. cayenne pepper. salt. malt vinegar.

http://allrecipes.com/recipe/apple-and-tomato-chutney/

Black Bean Hummus

1 tablespoon tahini. 3 tablespoons olive oil. 1 lime, juice of. 2 garlic cloves (crushed). 1 teaspoon ground cumin. 1 (15 ounce) can black beans, drained. salt and pepper (to taste).

Blend together in a food processor or blender.

tahini. olive oil. lime. garlic cloves. ground cumin. black beans. salt and pepper.

http://www.food.com/recipe/black-bean-hummus-251839

Turkey Stew

1 chicken bouillon cube. 1 cup hot water. 2 cups cooked turkey. 1 large turkey bone. 2 large carrots, cut into 1/2 inch pieces. 4 stalks celery, cut into 1/2 inch pieces. 1 small onion, chopped. 1 tomatoes, chopped. 3 tablespoons flour. 12 cup uncooked white rice. 12 cup uncooked wild rice. 2 teaspoons parsley. 2 teaspoons oregano. 4 cups water. 12 teaspoon salt (more or less, to taste). 12 teaspoon pepper (more or less, to taste).

Dissolve the bouillon in the hot water to make a broth; set aside. Place the turkey meat, turkey bone, all the vegetables, flour, both rices, spices and chicken broth in a large kettle or Dutch oven Add as much of the 4 cups water as you prefer for desired consistency. Season with salt and pepper. Simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender and the turkey meat is heated through. Remove the turkey bone before serving stew. NOTE - you can easily use pasta in place of the rice. Just omit both the white and wild rices, and add about 1 cup uncooked egg noodles (or other pasta). TIP - I like to use a combination of white and dark meat when making this turkey stew, as I think it produces a much tastier stew. But you could easily use only white or only dark meat, to suit your taste buds. TIP - if you're watching your sodium intake, you can easily omit the chicken buillon cube in hot water and replace it with 1 cup of low-sodium canned chicken broth. For our health, we should consider this option but we are die-hard fans of this recipe and haven't been able to bring ourselves to do that -- at least not yet!

chicken bouillon cube. hot water. cooked turkey. turkey bone. carrots. celery. onion. tomatoes. flour. white rice. wild rice. parsley. oregano. water. salt. pepper.

http://www.food.com/recipe/turkey-stew-324311

Exotic Fried Rice

1 cup jasmine rice. 3 chicken breasts, boneless, skinless, cubed 1 1/2-inch. 1 12 cups coconut milk, canned. 14 cup coconut cream, canned. 2 cilantro roots, chopped. 1 lime, zested, thinly. 1 red chili pepper, fresh, small, seeded and finely chopped. 18 cup basil, fresh. 1 tablespoon fish sauce. 1 tablespoon peanut oil. 3 eggs, large, well beaten. 2 tablespoons chives, fresh garnish.

Add the rice to boiling water, then simmer for 15 minutes. Let sit 5 minutes then fluff, Once cool, cover and chill overnight. Put the chicken in a pan, add the coconut milk and cream, cilantro roots, lime zest and chile. Bring to a boil then simmer 10 minutes, until chicken is tender. Remove from heat, stir in the fresh basil and fish sauce. Next heat the oil in wok. Sir fry the rice for 3 minutes. Pour in the egg and stir until well cooked. Plate the rice, garnish with the chives and top with the chicken coconut sauce. Enjoy.

jasmine rice. chicken breasts. coconut milk. coconut cream. cilantro roots. lime. red chili pepper. basil. fish sauce. peanut oil. eggs. chives.

http://www.food.com/recipe/exotic-fried-rice-421700

Rosemary Oil

2 cups virgin olive oil. 8 sprigs fresh rosemary, just green stems no hard dry stems and twigs. 2 garlic cloves. 1 teaspoon coarse salt. 4 black peppercorns. 4 red peppercorns or 1 dried hot red chili pepper, if you like heat.

Shake off excess dirt from rosemary. No water on herbs! Put rosemary into a 2 cup (1 pint) bottle. Cover with 2 cups of olive oil and seal. Keep refrigerated. Strain and put into a pretty bottle. Use for salads and cooking, dipping fresh crusty bread into. Or use in place of where you would use olive oil. Health Update: Homemade Flavored Oil Alert. If you like to make your own herb/garlic flavored oil mixtures, be aware of possible dangers if you do not use the latest safety recommendations. Commercially prepared concoctions contain additives like phosphoric acid or citric acid that prevent bacteria from growing. If you make flavored oils at home, keep them refrigerated and toss after 3 days. Herbs and oils are both low-acid (pH<4.6) and can support the growth of the pathogenic Celsius botulinum bacteria. These bacteria, under the right conditions, produce a toxin that causes the extremely serious illness, botulism, in people who eat the tiniest amount of the toxin. Botulism is fatal in about 30 to 35 percent of cases. Avoid making flavored oil that is potentially dangerous. Ideal conditions for the unwanted growth of Celsius botulinum include low acid environment (usually pH>4.6), anaerobic (oil provides an anaerobic environment), with enough available water and room temperatures. These bacteria are found very commonly in soil, water and air. Surrounding these low-acid foods with oil creates an oxygen-free environment (anaerobic) that is perfect for the growth of the bacteria and formation of its toxin (poison). The safe and recommended method for making flavored oil follows:. Herb Flavored Oil - Cold Infusion Method. Choose very fresh herbs and a high quality oil with a neutral or mild taste. A typical recipe calls for one cup fresh herbs. Use your favorite herb or herb combination. Use a mild herb with a strong flavor for best results (rosemary and thyme) or use a single herb. 1-2 cups green herbs. 1 cup oil (olive oil, walnut oil, etc. ). In a large 5 quart Dutch oven or blanching pot, bring 2 quarts water to a rolling boil. Add herbs and push under boiling water with a long handled spoon. Return water to a boil and blanch herbs, covered, for 5 minutes. Meanwhile, prepare an ice water bath. After 5 minutes, remove herbs from boiling water using a strainer or slotted spoon. Drain slightly. Immediately plunge herbs into ice water for 5 minutes. Drain well and squeeze out all excess water. Place herbs in a blender and add oil. Puree until smooth. Strain immediately through a fine-mesh strainer. Strain again through several layers of cheesecloth. Pour strained oil into a pre-sterilized glass bottle. Cover tightly and refrigerate; use within 3 days.

virgin olive oil. fresh rosemary. garlic cloves. coarse salt. black peppercorns. red peppercorns.

http://www.food.com/recipe/rosemary-oil-74729

Dark Chocolate Banana Bread (with Coconut)

3 ounces, weight Dark Chocolate. 1- 3/4 cup White Whole Wheat Flour. 1/2 cups Cocoa Powder, Unsweetened. 1 teaspoon Baking Powder. 3/4 teaspoons Baking Soda. 1/4 teaspoons Salt. 1/2 teaspoons Cinnamon. 2 whole Large Eggs. 1/2 cups Packed Brown Sugar. 13 cups Greek Yogurt. 13 cups Coconut Oil, Melted/liquid. 3 whole Medium Overripe Bananas, Peeled And Mashed (3 Should Yield About 1 1/2 Cups). 3/4 cups Shredded Coconut, Unsweetened, Plus 3 Tablespoons More For The Top. 1 Tablespoon Turbinado Sugar, For The Top.

Preheat oven to 350 F. Lightly grease a 9x5x3 pan. Finely chop the chocolate and melt it in the top of a double-boiler or in the microwave in 30 second increments, stirring in between each increment and continuing until melted. Set the melted chocolate aside. In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon; set aside. In the bowl of your stand mixer, beat the eggs and sugar on medium speed for about 30 seconds. Add the yogurt, coconut oil and mashed bananas and mix until well combined. While mixing on low, slowly add the flour mixture until its just incorporated. Fold in the coconut. Pour the batter into the greased pan and spread evenly. Pour the melted dark chocolate over the top, dragging a knife back and forth several times, until the chocolate is swirled throughout the entire loaf. Sprinkle the top with some shredded coconut and turbinado sugar. Bake for about 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean. If the coconut on top looks like it is browning quickly, loosely place a piece a foil over the top to slow the toasting. Remove pan from oven when done, and set it on a cooling rack. Let bread cool for 10 minutes in the pan. Then carefully remove it from pan and transfer to a wire rack to finish cooling before cutting into the loaf.

dark chocolate. white whole wheat flour. cocoa powder. baking powder. baking soda. salt. cinnamon. eggs. brown sugar. Greek yogurt. coconut oil. bananas. shredded coconut. turbinado sugar.

http://tastykitchen.com/recipes/breads/dark-chocolate-banana-bread-with-coconut/

Chicken, Fig & Blue Cheese Panini

3 whole Chicken Cutlets. Salt And Pepper. 4 slices Blue Cheese. Mixed Greens. 1/2 loaves French Bread. 13 cups Fig Paste Or Fig Jam.

Season chicken cutlets with salt and pepper and cook on a grill pan, about 4 minutes on each side (until cooked through). Slice chicken and assemble chicken, blue cheese, mixed greens on the bottom half of the bread. Spread fig paste on the top half of the bread and place on the assembled bottom. Place it in the panini press and heat through about 4-5 minutes. If you dont have a panini press, you could heat it in a stove stop pan or grill pan and use a lid or spatula to press down.

chicken cutlets. salt and pepper. blue cheese. mixed greens. French bread. fig jam.

http://tastykitchen.com/recipes/main-courses/chicken-fig-blue-cheese-panini/

Buttermilk Chocolate Biscuits

2 cups All-purpose Flour. 1/4 teaspoons Baking Soda. 1 Tablespoon Baking Powder. 1 teaspoon Salt. 6 Tablespoons Butter, Very Cold. 3/4 cups Buttermilk (approx). 1 cup Sugar. 2 Tablespoons (heaping) Cocoa Powder. 2 Tablespoons Whole Milk. 1 Tablespoon Butter.

For Biscuits: 1.) Preheat oven to 450 degrees F. 2.) Combine dry ingredients in a bowl. 3.) Cut cold butter into chunks and then cut into the flour until it resembles a course meal. 4.) Add buttermilk until it is JUST combined (dont overmix). 5.) If it appears too dry, then add a tad more buttermilk. 6.) Turn dough onto a floured surface. 7.) Very gently pat (do not roll) until desired thickness (I like 1/2-1 inch thick biscuits). 8.) Using a round cutter, cut into biscuits. 9.) Place on a cookie sheet, brush with melted butter if desired. 10.) Bake for 10-12 minutes until lightly golden brown on top. For Chocolate Gravy: 1.) Place all ingredients in a saucepan. 2.) Cook on medium-low heat until butter is melted. 3.) Simmer for just a little bit longer. 4.) Pour over warm biscuits and go to Heaven.

all - purpose flour. baking soda. baking powder. salt. butter. buttermilk. sugar. cocoa powder. whole milk. butter.

http://tastykitchen.com/recipes/breakfastbrunch/buttermilk-chocolate-biscuits/

Candied Ginger Shortbread Cookies

1/2 pounds Unsalted Butter, At Room Temperature. 1/2 cups Sugar. 1 whole Egg Yolk. 1- 1/2 cup All-purpose Flour. 1/2 cups Cornstarch. 1/4 teaspoons Salt. 1/2 cups Finely Chopped Candied Ginger (also Called Crystallized Ginger).

In the bowl of a stand mixer on low speed, combine butter and sugar for about 30 seconds. Beat in egg yolk, then mix in the flour, cornstarch and salt until the mixture barely holds together. Do not over beat. Gently fold in the candied ginger. Lay out 2 pieces of plastic wrap that are about 12 long. Divide dough in half. Place each half in the center of a separate piece of plastic wrap. Using the plastic wrap, gently shape each piece of dough into a 6 long log, about 2 in diameter. Wrap the dough tightly with the plastic wrap and refrigerate for at least 2 hours, or overnight. Preheat oven to 275 degrees F. With a sharp knife, slice cookies 1/4 thick and place on a baking sheet, spacing them 1 apart. Bake cookies until just firm but still quite tender and not at all brown, about 30 minutes. Then remove the pan from the oven and cool cookies for a minute on the baking sheet before removing them to a rack to finish cooling. Source: Adapted from The New York Times recipe by Mark Bittman.

unsalted butter. sugar. egg yolk. all - purpose flour. cornstarch. salt. candied ginger.

http://tastykitchen.com/recipes/desserts/candied-ginger-shortbread-cookies/