Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 1/2 tsp. active dry yeast 1 3/4 c. water (70-75 degrees) 3 1/2 c. plus 1 Tbsp. all-purpose flour, divided 2 tsp. salt 1 Tbsp. cornmeal or additional flour Directions: In a small bowl, dissolve yeast in water. In a large bowl, mix 3 1/2 c. flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour. Punch down dough. Turn onto a lightly floured surface; pat into a 9 inch square. Fold square into thirds, forming a 9x3 rectangle. Fold rectangle into thirds, forming a 3 inch square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour. Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight. Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6 inch round loaf. Place in prepared pan; dust top with remaining 1 Tbsp. flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to 7 1/2 inch loaf, about 1 1/4 hours. Preheat oven to 500 degrees. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack for 25 minutes. Reduce oven setting to 450 degrees. Remove foil; bake bread 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool. For cheddar cheese bread: prepare dough as directed. After refrigerating dough overnight, knead in 4 oz. diced sharp cheddar cheese before shaping. For garlic and oregano bread: prepare dough as directed. After refrigerating dough overnight, microwave 1/2 c. peeled and quartered garlic cloves with 1/4 c. 2% milk on high for 45 seconds. Drain garlic, discarding milk; knead garlic and 2 Tbsp. minced fresh oregano into dough before shaping.
Ingredients: 2 c. all-purpose flour 1/2 c. packed brown sugar 3/4 c. cold butter, cubed 2 pkgs. (8 oz. each) cream cheese, softened 1/2 c. plus 2 Tbsp. sugar, divided 1 tsp. vanilla extract 2 large eggs, lightly beaten 3 medium tart apples, peeled and finely chopped 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg STREUSEL: 3/4 c. all-purpose flour 3/4 c. packed brown sugar 1/2 c. quick-cooking oats 1/3 c. cold butter, cubed 1/3 c. hot caramel ice cream topping Directions: Preheat oven to 350 degrees. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well-greased 9x13 baking pan. Bake 15-18 minutes or until lightly browned. Meanwhile, in a large bowl, beat cream cheese, 1/2 c. sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust. In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer. In another bowl, mix four, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer. Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars.
Ingredients: 1/2 c. light mayonnaise 1 pkg. (8 oz.) light cream cheese, softened 1 c. shredded sharp cheddar cheese 1/2 c. shredded Monterey jack cheese 2 green onions, finely chopped Dash cayenne pepper 8 Ritz crackers, crushed 6 slices bacon, cooked and crumbled Directions: Preheat oven to 350 degrees. In a medium bowl, combine the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper until well blended. Transfer the mixture to a small baking dish and spread even in the dish. A pie plate works perfectly. Top mixture with cracker crumbs and bake for 15 minutes, or until heated through. Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.
Ingredients: 3/4 c. water 1 tsp. active dry yeast 1 tsp. honey 1 3/4 c. all-purpose flour 1 1/2 tsp. salt 2-3 tsp. olive oil PIZZA: 2 c. mashed potatoes 1 c. stuffing 1 1/2 c. turkey, shredded 1 c. whole milk mozzarella, shredded 1 c. mild cheddar cheese, shredded 1/4 c. gravy, room temperature Directions: Heat water to 115 degrees. Dissolve yeast and honey in warm water. Let sit for 5-10 minutes to proof. In the bowl of a stand mixture, with dough hook attachment, add flour and salt. Turn mixture on low, slowly add yeast mixture. Increase mixer speed. Add olive oil when dough is just beginning to pull together. Transfer to a large greased bowl. Cover and let rise in a warm location until doubled in size, roughly 60-90 minutes. Preheat oven to 500 degrees. Grease two 9 inch round cake pans or a large baking sheet. Stretch and shape dough to the pan(s), rising just slightly up the edge of the pan. Microwave mashed potatoes to soften. Divide potatoes in half (if using 2 pans). Add by spoonfuls to prepared dough. Gently spread out into an even layer, being careful not to rip the dough. Add stuffing crumbles and shredded turkey to the mashed potatoes. Top off with mozzarella and cheddar cheese. Sprinkle with ground black pepper, if desired. Bake for 15-20 minutes or until desired crispness is reached and edges are golden. Slice and serve warm with optional gravy drizzle. Best reheated in the oven at 425 degrees for 6-8 minutes.
Ingredients: 2 bottles (standard size) white table wine, Riesling or Moscato (you can use a pinot grigio or sauvignon blanc if you want it less sweet- otherwise you can do one sweeter and one dry wine) 5 c. fresh apple cider 2 c. club soda 1 c. caramel vodka 4 honey crisp apples, chopped 3 pears, chopped 2 cinnamon stick Directions: Place the chopped fruit in the bottom of the pitcher or jug. Combine all of the ingredients except the cinnamon sticks. Stir. Let sit overnight. About 4 hours before serving, add the cinnamon sticks. Stir. Serve over ice. Note~ You can add the club soda just before serving if you want the drink a bit crisper
Ingredients: 1 fully cooked ham (any size will work as long as you have a slow cooker large enough for it) 1 1/4 c. brown sugar 1/4 c. honey 1/4 c. spicy brown mustard 3/4 c. Dr. Pepper (half of a can) 1/4 c. maple syrup Directions: Score ham by using a sharp knife to cut lines into ham in a criss cross pattern. The lines only need to be about 1/8 inch deep. Fill slow cooker with about 1 inch of water. Place ham in slow cooker. Cover and cook on low for 4-6 hours. 1 hour before serving, prepare sauce. Whisk together the rest of the ingredients in a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Remove from heat all allow to thicken for 5-10 minutes. Drain water and ham juices from slow cooker. Pour sauce over ham inside the slow cooker, being sure to cover the whole ham. Cover and cook another 30 minutes. Place ham on serving dish. Carve/slice ham and spoon the remaining sauce from the slow cooker over the ham. Serve warm.
Ingredients: 2 1/4 c. all-purpose flour 1/2 tsp. salt 1/2 tsp. baking soda 12 Tbsp. salted butter, melted 1 c. light brown sugar, packed 1/2 c. granulated sugar 1 large egg, room temperature 1 Tbsp. pure vanilla extract 1 1/2 c. M&M's Directions: Preheat oven to 325 degrees with rack on lower middle position. Line a 9x13 baking pan with foil, with enough overhang on either side to make a sling (for each of removal after baking). Grease foil and set aside. In a bowl, whisk together the flour, salt and baking soda. In another bowl, stir together the melted butter and both sugars. Stir in the egg and extra egg yolk. Stir in vanilla extract. Using a rubber spatula, fold together the dry mixture into the wet mixture, just until incorporated. Do not overmix. Fold in 1 c. of the M&Ms. Reserve the rest for pressing on top. Using slightly wet fingers, press dough into an even layer in the greased and foiled pan, making sure to get an even thickness throughout. Press remaining M&Ms on top of the dough. Bake 25-28 minutes or just until it is puffy and golden brown. It may seem a bit underbaked, but go ahead and take it out. It will set up nicely upon cooling. Let cool completely at room temperature before removing with the foil sling. Remove entire dessert with the foil sling and place on a cutting board. Cut into squares. Leftovers will keep for days at room temperature in an airtight container.
Ingredients: 1 lb. sausage 4 c. chopped stemmed kale 2 pkgs. (6 oz. each) Stove Top stuffing mix (for turkey) 1/2 c. chopped walnuts, toasted Directions: Brown sausage in a large skillet sprayed with cooking spray, stirring occasionally; drain. Return to skillet; add kale. Cook and stir until kale softens, about 3 minutes. Remove sausage mixture from skillet; set aside. Use same skillet to prepare stuffing mixes as directed on package. Stir in sausage mixture and nuts.
Ingredients: 1/2 c. butter, cut into about 8 pieces 1 tsp. coarse black pepper 1/2 c. all-purpose flour 4 c. pan drippings or 4 c. chicken stock Directions: If using drippings from a chicken or turkey: pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don't have enough drippings to equal 4 cups, add enough chicken or turkey stop until you have 4 cups of drippings. If you are not using turkey or chicken drippings, use 4 cups of chicken or turkey stock. In a large saucepan, melt 1/2 c. butter over medium-low heat. Sprinkle in 1 tsp. coarse black pepper. Slowly add in 1/2 c. all-purpose flour, constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter. Slowly begin to pour in drippings and/or chicken broth into pan, constantly whisking. Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on a very low heat until you are ready to serve.
Ingredients: 1/2 c. sugar 1 pkg. (1/4 oz.) active dry yeast 1/2 tsp. salt 4 1/2 c. all-purpose flour 3/4 c. eggnog 1/2 c. butter, cubed 1/4 c. canned pumpkin 2 large eggs FILLING: 1/2 c. sugar 1 tsp. ground cardamom 1 tsp. ground allspice 1/4 c. butter, melted FROSTING: 2 oz. cream cheese, softened 2 Tbsp. eggnog 1 Tbsp. canned pumpkin 1/4 tsp. ground cardamom 2 c. confectioners' sugar
Directions: In a large bowl, mix sugar, yeast, salt and 2 c. flour. In a small saucepan, heat eggnog, butter and pumpkin to 120-130 degrees. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a firm dough. Turn dough onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. In a small bowl, mix sugar, cardamom and allspice. Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12 inch rectangle. Brush with butter to within 1/2 inch of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place into a greased 9x13 baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350 degrees. Bake rolls 20-25 minutes or until golden brown. In a small bowl, beat cream cheese, eggnog, pumpkin and cardamom until blended. Gradually beat in confectioners' sugar; beat until smooth. Spread over warm rolls.
Ingredients: 3-4 Tbsp. powdered sugar 3/4 c. all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground cinnamon 1/2 tsp. ground cloves 1/4 tsp. salt 3 large eggs (at room temperature) 1 c. (granulated sugar) 2/3 c. canned pumpkin FILLING: 1 pkg. (8 oz.) cream cheese, softened 1 c. powdered sugar 6 Tbsp. butter, softened 1 tsp. vanilla extract More powdered sugar for garnish, if desired Directions: For cake: preheat oven to 375 degrees. Grease a 15x10 inch jelly roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with the 3-4 Tbsp. powdered sugar. Combine the flour, baking powder, baking soda, spices and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick and pale yellow in color. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. For filling: beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving, if desired.
Ingredients: 1 can (15 oz.) pumpkin (about 2 c.) 1 can (14 oz.) sweetened condensed milk 2 large eggs 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 tsp. salt 1 (9 inch) unbaked pie crust Directions: Heat oven to 425 degrees. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees; bake an additional 35-40 minutes or until a knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Optional toppings: Sour cream topping: Combine 1 1/2 c. sour cream, 2 Tbsp. sugar and 1 tsp. vanilla extract in a medium bowl. After pie has baked 30 minutes at 350 degrees, spread evenly over top. Bake 10 minutes. Streusel topping: Combine 1/2 c. packed brown sugar and 1/2 c. flour in medium bowl. Cut in 1/4 c. cold butter until mixture resembled coarse crumbs. Stir in 1/4 c. chopped nuts. After pie has baked 30 minutes at 350 degrees, sprinkle evenly over top. Bake an additional 10 minutes. Chocolate glaze: Melt 1/2 c. semi-sweet chocolate chips and 1 tsp. shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.
Ingredients: 1 lb. diced, cooked potatoes (or a bag of Simply potatoes) 1/2 c. diced green pepper 2 Tbsp. oil 1/2 lbs. smoked sausage, sliced 1/2 c. shredded cheese Directions: In a large skillet, over medium high heat, saute green peppers and potatoes until the potatoes are golden brown (about 10 minutes). Add sliced sausage and continue to cook until sausage is heated through. Cook a bit longer if you wish your sausage to brown a bit. Turn off heat, sprinkle hash with shredded cheese and cover for 2-3 minutes or until the cheese is melted.
Ingredients: 1 lb. bulk sausage 1/3 c. flour 3 c. milk Pepper to taste Directions: Crumble and cook sausage in a large skillet over medium-high heat until browned. Stir in flour until dissolved and add milk. Cook until it just starts to bubble. Then reduce heat and let simmer, stirring occasionally until thickened, about 2 minutes. Season to taste with pepper. Serve over biscuits.
Ingredients: 1 pkg. (10 oz.) large marshmallows 1 c. canned pumpkin 1/2 tsp. salt 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 2 c. whipped topping 1 graham cracker crust (9 inch) Additional whipped topping, optional Directions: In a large saucepan, combine the first 6 ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted. Remove from heat; cool to room temperature. Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping.
Ingredients: 1 c. butter, softened 2/3 c. packed brown sugar 1/3 c. sugar 1 large egg 1 tsp. vanilla extract 1 c. canned pumpkin 2 c. all-purpose flour 1 1/2 tsp. ground cinnamon 1 tsp. baking soda 1/2 tsp. salt 1/4 tsp. baking powder 1 c. chopped walnuts FROSTING: 1/4 c. butter, softened 4 oz. cream cheese, softened 2 c. confectioners' sugar 1 1/2 tsp. vanilla extract Directions: In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely. In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.
Ingredients: 48 large fresh mushrooms 2 eggs, lightly beaten 1 lb. bulk pork sausage, cooked and crumbled 1 c. (4 oz.) shredded Swiss cheese 1/4 c. mayonnaise 3 Tbsp. butter, melted 2 Tbsp. finely chopped onion 2 tsp. spicy brown or horseradish mustard 1 tsp. garlic salt 1 tsp. Cajun seasoning 1 tsp. Worcestershire sauce Directions: Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredient.s Stuff into the mushroom caps. Place in two greased 9x13 baking dishes. Bake, uncovered, at 350 degrees for 1620 minutes or until heated through.
Ingredients: 6 oz. diet lemon-lime soda 1 1/2 oz. tequila 2 Tbsp. lime juice 1 pkt. (two 5 calorie servings) sugar-free powdered lemonade drink mix 5-8 ice cubes or 1 c. crushed ice Lime slice, optional Directions: Stir together soda, tequila, lime juice and drink mix. For frozen drink, place mixture in blender with ice and blend until smooth. Or simply pour mixture over ice and enjoy. Garnish with lime wedge if you would like. Note~ 115 calories, 0 g. protein, 0 g. fat, 0 g. trans fat, 0 mg. chol., 2 g. carbs., 55 mg. sodium, 0 g. fiber, 0 g. sugar
Ingredients: 4 Tsbp. lemon pepper seasoning blend 4 boneless skinless chicken breasts 8 oz. frozen mixed vegetable medley 2 Tbsp. olive oil Directions: Place chicken breasts and vegetable medley in 2 separate bowls. Toss each with 1 Tbsp. olive oil and 2 Tbsp. lemon pepper seasoning blend. Lay chicken on a 9x9 roasting pan. Place vegetables in an ovenproof casserole dish. Place both in a 375 degree preheated oven and cook 30-45 minutes, turning each after 10 minutes. Plate 4 serving, spooning vegetables over chicken breasts. Delicious with rice.
Ingredients: 3 Tbsp. olive oil 1 yellow onion, chopped 1 large carrot, sliced into thin rounds Salt and fresh ground pepper, to taste 1 garlic clove, minced 4 Tbsp. butter 1/3 c. all-purpose flour 3 c. vegetable broth 1 bottle (12 oz.) beer (do not use dark beer, the soup will be bitter) 1/2 c. heavy cream 1 bay leaf 1 bag (8 oz.) shredded cheddar cheese Chopped fresh parsley, for garnish Directions: Heat olive oil in a large heavy pot over medium heat. Add onion and carrots to the pot and season with salt and pepper. Continue to cook, stirring occasionally until the vegetables are tender; about 6-8 minutes. Add garlic and cook for 1 minute, or until fragrant. Add butter and stir until melted. Add flour and cook, stirring constantly until well blended. Stir in broth, beer and heavy cream. Add bay leaf and cook over high heat and bring soup to a boil. Reduce heat to a simmer, continue to cook, stirring occasionally, until thickened; about 10-12 minutes. Slowly stir in the cheese. Remove from the heat and cover with a lid; set aside for 5 minutes. Remove the lid and stir. Discard the bay leaf. Transfer soup to a blender and puree until completely smooth. Taste for seasoning and adjust accordingly. Ladle into bowls. Garnish with chopped fresh parsley and serve.
Ingredients: 4 c. cooked chopped chicken 2 cans cream of chicken soup 16 oz. sour cream 1 pkt. (1 oz.) Ranch dressing mix 3 oz. bacon pieces 1 c. cheddar cheese 12 oz. egg noodles 1 c. crushed Frito chips Directions: Cook egg noodles according to package directions, drain. Preheat oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray. Combine chicken, soup, sour cream, dressing mix, bacon and cheese. Stir in cooked egg noodles. Pour mixture into prepared pan. Top with crushed Frito chips. Bake for 25-30 minutes, until heated through.
Ingredients: 8 c. apple cider or juice 1 c. caramel flavoring syrup 1/4 c. lemon juice 1 vanilla bean 2 cinnamon sticks (3 inches) 1 Tbsp. whole allspice Whipped cream, hot caramel ice cream topping and cinnamon sticks (3 inches), optional Directions: In a 3 quart slow cooker, combine the apple cider, caramel syrup and lemon juice. Split vanilla bean and scrape seeds; add seeds to cider mixture. Place the bean, cinnamon sticks and allspice on a double thickness of cheesecloth; bring up to corners of cloth and tie with string to form a bag. Add to cider mixture. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag. Pour cider into mugs; garnish with whipped cream, caramel topping and additional cinnamon sticks if desired.
Ingredients; 1/4 c. ketchup 1/4 c. sugar 1/4 c. apple cider vinegar 1/2 tsp. onion powder 1/2 tsp. paprika 1/2 Tbsp. Worcestershire sauce 1/2 tsp. salt 1/2 tsp. pepper (optional) 1/2 c. mild tasting oil Directions: Place all ingredients in a blender and pulse until everything is mixed together. Place in a dressing container or a jar and use over salads or any of your favorite meals (such as taco salads).
