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: 2 pkgs. (1/4 oz. each) active dry yeast 1/2 c. warm water (110-115 degrees) 3/4 c. sugar, divided 1/2 c. butter, softened 1/2 c. warm 2% milk (110-115 degrees) 2 egg yolks 1 1/4 tsp. salt 1 tsp. grated lemon peel 1/4 tsp. ground nutmeg 3 1/4-3 3/4 c. all-purpose flour 1 tsp. ground cinnamon 1 egg, beaten GLAZE: 1 1/2 c. confectioners' sugar 2 tsp. lemon juice 2-3 Tbsp. water Green, purple and yellow sugars Directions: In a large bowl, dissolve yeast in warm water. Add 1/2 c. sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Roll into a 16x10 inch rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugar;.
Ingredients: 1 pkg. (1/4 oz.) active dry yeast 1/4 c. warm water (110-115 degrees) 1 c. evaporated milk 1/2 c. canola oil 1/4 c. sugar 1 large egg 4 1/2 c. self-rising flour Oil for deep frying Confectioners' sugar Directions: In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. Punch dough down. Turn onto a floured surface; roll into a 16x12 inch rectangle. Cut into 2 inch squares. In an electric skillet or deep fryer, heat oil to 375 degrees. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.
Ingredients: 2 large carrots (2 c.) 2 red potatoes (2 c.) 1 small-medium zucchini (2 1/3 c.) 2 red peppers (2 c.) 1 head broccoli (1 1/2 c.) 16 oz. Italian turkey or chicken sausage 1/2 Tbsp. each dried basil, dried oregano, dried parsley and garlic powder 1/2 tsp. each onion powder, dried thyme 1/8 tsp. red pepper flakes, optional 1/3 c. Parmesan cheese, freshly grated, optional 4 1/2 Tbsp. olive oil Optional: fresh parsley, salt and pepper Directions: Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper or foil (easy clean-up) and set aside. Prep the veggies: *It is important to prep the veggies according to directions to ensure they all cook at the same time* Peel and very thinly slice the carrots. Wash and (if desired peel, we love the peel on) chop the red potatoes. You want the pieces quite small here. (I halve the potatoes and then cut each half into 10-12 pieces) Halve the zucchini and then cut *thick* coins of zucchini. Coarsely chop the broccoli. Remove the stems and seeds from the peppers and chop into medium-sized pieces. Chop the sausage into thick coins. Pour all the veggies and sausage on the sheet pan. In a small bowl combine all of the seasonings and salt and pepper if desired (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt) with the olive oil. Stir to combine. Pour the seasoning & oil mixture on top of the veggies and sausage and thoroughly toss to coat. Place in the heated oven for 15 minutes. Remove and toss around the veggies + sausage and return to the oven for another 10-20 minutes or until veggies are crisp tender. Remove and top, if desired, with freshly grated Parmesan cheese and fresh parsley. Serve on top of rice or quinoa if desired. (Also great plain!)
Ingredients: 1 c. unsweetened applesauce 1 c. spinach, raw and fresh 1 ripe banana 1/4 c. almond meal 3 Tbsp. sugar 3 Tbsp. coconut oil 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 1/2 c. all-purpose flour 1/2 c. carrots, grated Directions: Preheat oven to 350 degrees. In a blender, mix the applesauce, spinach, banana, almond meal, sugar and coconut oil. In a large bowl, combine baking powder, baking soda, salt and flour. Add grated carrots. Mix wet and dry ingredients together (do not overmix- mix just until the dry is incorporated in). Scoop mix into silicone muffin cups. Place filled cups in a muffin tin for easy transfer. Bake 16-17 minutes, or until a toothpick comes out clean. Check at 15 minutes.
(Courtesy of Kraft) Ingredients: 1 lb. extra-lean ground beef 1 each red pepper, large carrot and large onion, chopped 2 cloves garlic, minced 2 cans (14.5 oz. each) no-salt added diced tomatoes, undrained 2 c. chunky salsa 1 tsp. ground cumin 1 c. frozen corn 6 flour tortillas (8 inch), cut in half 1 can (16 oz.) refried beans 1 pkg. (8 oz.) Mexican style shredded cheese Directions: Heat oven to 400 degrees. Brown meat with peppers, carrots, onions and garlic in a large nonstick skillet. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 minutes. Remove from heat. Stir in corn. Spread 2 c. tomato mixture onto bottom of 9x13 baking dish sprayed with cooking spray; top with 4 tortilla halves, with cut sides of tortillas facing the sides of the dish. Cover with layers of half the beans, 2 1/2 c. of the remaining tomato mixture and 1/2 c. cheese. Repeat layers. Top with remaining tortillas, tomato mixture and cheese; cover with a sheer of foil sprayed with cooking spray.
Ingredients: 1 can (6 oz.) canned 100% pineapple juice 1 can (12 oz.) pale ale 1 oz. simple syrup 1 lemon squeeze Directions: Combine pineapple juice, pale ale, simple syrup and lemon juice in a small pitcher. Stir to combine. Divide evenly between chilled glasses.
Ingredients: 2 bottles (12 oz. each) beer or nonalcoholic beer 3/4 c. German or Dijon mustard, divided 1/2 tsp. coarsely ground pepper 1 fully cooked bone-in ham (about 4 lbs.) 4 fresh rosemary sprigs 16 pretzel hamburger buns, split Dill pickle slices, optional Directions: In a 5 quart slow cooker, whisk together beer and 1/2 c. mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours. Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return to slow cooker; heat through. Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices. Freeze option: freeze cooled ham mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat though in a covered saucepan, stirring gently and adding a little water if necessary.
Ingredients: 1 pkg. (3 oz.) ramen noodle soup mix 1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix) 2 c. shredded cooked chicken breasts 4 green onions, diagonally sliced 1/3 c. cocktail peanuts 1/2 c. light Asian toasted sesame dressing 1 Tbsp. creamy peanut butter Directions: Bread noodles into small pieces in a large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard seasoning packet from soup mix or reserve for another use. Beat peanut butter and dressing with a whisk until blended. Add to salad; mix lightly.
Ingredients: 1 yellow cake mix (regular size) 1 pkg. (3.4 oz.) instant coconut cream pudding mix 1/4 c. poppy seeds 1/2 tsp. coconut extract FILLING: 2 c. 2% MILK 1 pkg. (3.4 oz.) instant pudding mix TOPPING: 1 carton (8 oz.) frozen whipped topping, thawe 1/4 c. instant coconut cream pudding mix 3 Tbsp. 2% milk 1/2 tsp. poppy seeds Directions: Grease a 9x13 baking pan. Prepare cake mix batter according to package directions, adding pudding mix, poppy seeds and extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs. Using a fork, poke holes in top of cake. In a small bowl, whisk milk and pudding mix 2 minutes. Pour over cake. Refrigerate until pudding is set, about 20 minutes. For topping, in a large bowl, gently mix whipped topping, pudding mix and milk until blended. Spread over cake; sprinkle with poppy seeds. Refrigerate until serving.
Ingredients: 1/2 c. cream cheese 2 Tbsp. sugar 1 1/2 c. frozen whipped topping, thawed 1 pkg. (16 oz.) prepared coffee cake Directions: Mix cream cheese and sugar in a medium bowl with a whisk until blended. Stir in whipped topping. Cut cake horizontally in half; fill with cream cheese mixture.
Ingredients: Champagne, chilled 1 (12 oz.) can orange juice concentrate, thawed 12 oz. milk 3 large scoops vanilla bean ice cream 6-8 small scoops of vanilla bean ice cream Directions: Using a cookie dough scoop, scoop out 6-8 small scoops of vanilla bean ice cream into a container lined with wax or parchment paper and freeze overnight before serving. To make creamsicle base, add thawed orange juice concentrate, milk and 3 large scoops of vanilla bean ice cream to the blender and blend until smooth. To serve, add a small scoop of ice cream to your glass, top with creamsicle base about a third of the way up the glass and top with chilled champagne. Serve immediately and enjoy.
Ingredients: 1 pkg. (6 oz.) pizza crust mix 3 medium unpeeled potatoes, baked and cooled 1 Tbsp. butter, melted 1/4 tsp. garlic powder 1/4 tsp. Italian seasoning or dried oregano 1 c. (8 oz.) sour cream 6 bacon strips, cooked and crumbled 3-5 green onions, chopped 1 1/2 c. (6 oz.) shredded mozzarella cheese 1/2 c. shredded cheddar cheese Directions: Prepare crust according to package directions. Press dough into a lightly greased 14 inch pizza pan; build up edges slightly. Bake at 400 degrees for 5-6 minutes or until crust is firm and begins to brown. Cut potatoes into 1/2 inch cubes. In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and toss. Spread sour cream over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400 degrees for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.
Ingredients: 2 pkgs. cake mix of your choice (regular size) Vanilla and chocolate frosting Green mist food color spray, optional Assorted decorations: Starburst candies, red Fruit Roll-Ups, red coarse sugar, Dots, regular and miniature peanut butter cups, chocolate jimmies, large and small gumdrops, Dum Dum pops, miniature candy canes, clear and blue rock candy, cake and waffle ice cream cones, multicolored sprinkles, green colored sugar, miniature marshmallows, round peppermints and conversation hearts Directions: Line two 9x13 baking pans with waxed paper and grease the paper. Prepare cake batter; pour into prepared pans. Bake according to package directions. Cool for 15 minutes before removing from pans to wire racks to cool completely; remove waxed paper. Level tops of cakes; place side by side on a covered board. Frost top and sides of cake with vanilla frosting; mist with food color spray if desired. With Candy Land board as your guide, form a path using Starburst candies. With vanilla frosting, pipe "Happy Birthday" on candies. With chocolate frosting, make an arrow; pipe "Start" on the arrow with vanilla frosting. For the mountain/ gumdrop pass, use a red Fruit Roll-Up, red coarse sugar and Dots. For forests, add peanut butter cups topped with chocolate frosting, chocolate jimmies, gumdrops, Dum Dum pops, candy canes and rock candy. For castle; pipe vanilla frosting into ice cream cones. Garnish with Dots and sprinkles. Between the pathways, add green colored sugar, sprinkles, miniature marshmallows, peppermints and conversation hearts. Pipe additional frosting to fill in spaces; top with sprinkles. Pipe vanilla frosting around base of cake; place peppermints around top edge of cake. Note~ This cake is best eaten the day it is prepared.
Ingredients: 12 oz. good-quality melting chocolate 24 ruffled potato chips (whole chips, not the broken ones) Sea salt, to taste Directions: Melt the chocolate in a double boiler or the microwave. Dip each chip 2/3 of the way into the melted chocolate, then set on waxed paper and sprinkle with a tiny bit of sea salt. Allow to sit at room temperature until the chocolate is totally set, about 2 hours, or in the refrigerator for 15 minutes.
Ingredients: 2 pkgs. (3.4 oz. each) lemon flavor instant pudding 2 c. cold milk 1 Tbsp. fresh lemon juice 1 ready to use graham cracker crumb crust (6 oz.) 1 tub (8 oz.) frozen whipped topping, thawed, divided Directions: Beat pudding mixes, milk and juice with whisk for 2 minutes (pudding will be thick). Spread 1 1/2 c. pudding onto bottom of pie crust. Whisk half of the whipped topping into remaining pudding. Spread whipped topping mixture over pudding layer in crust; top with remaining whipped topping. Refrigerate 4 hours or until firm.
Ingredients: 1 c. dried cherries, chopped 1/2 c. Cabernet Sauvignon wine 3/4 c. butter, cut up 4 oz. unsweetened chocolate, chopped 2 c. sugar 3 eggs 1 tsp. vanilla 1 c. all-purpose flour 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 recipe Red Wine Ganache (see below) Directions: In a small saucepan combine cherries and wine. Bring just to boiling; remove from heat. Set aside. Preheat oven to 350 degrees. Line a 13x9 baking pan with foil, extending the foil over the edges of the pan. Grease and flour foil; set pan aside. In a medium saucepan heat and stir butter and unsweetened chocolate over low heat until melted and smooth. Whisk in sugar. Add eggs, one at a time, whisking well after each addition. Stir in vanilla. In a small bowl, stir together the flour, baking powder, baking soda and salt; stir in chocolate mixture until combined. Stir in undrained cherries. Spread the batter evenly in the prepared pan. Bake about 30 minutes or until sides begin to pull away from the pan. Cool in pan on a wire rack. Pour Red Wine Ganache over cooled brownies, spreading evenly. Let stand about 2 hours or until set. Use the foil to lift the uncut brownies out of the pan and onto a cutting board. Cut into bars. Store in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Red Wine Ganache: 6 oz. semisweet chocolate, chopped 3 Tbsp. butter, cut up 3 Tbsp. red wine Directions: In a heavy small saucepan combine chocolate, butter and red wine. Heat and stir over low heat until melted and smooth.
Ingredients: 1/3 c. olive oil 1 tsp. Italian seasoning 1 garlic clove, minced 1/4 tsp. crushed red pepper flakes 2 cans (16.3 oz. each) large refrigerated flaky biscuits 2 c. (8 oz.) shredded part-skim mozzarella cheese 20 slices pepperoni, sliced in half 1/2 c. marinara sauce Additional marinara sauce, warmed Directions: Preheat oven to 350 degrees. In a microwave-safe bowl, mix oil, Italian seasoning, garlic and pepper flakes; microwave, covered, on high for 30 seconds. Uncover and cool slightly. Cut each biscuit into 4 pieces; transfer to oil mixture and toss to coat. Stir in cheese and pepperoni. In a greased 10 inch fluted tube pan, layer half of of the biscuit mixture; drizzle with 1/4 c. marinara sauce. Repeat layers. Bake 40 minutes or until golden brown. Cool in pan for 10 minutes. Run a knife around sides and center tube of pan. Invert onto a serving plate. Serve with additional marinara sauce.
Ingredients: 1 pkg. refrigerated crescent rolls 1/2 can apple pie filling 1/2 c. all-purpose flour 1/4 c. packed brown sugar 2 Tbsp. oats 3 Tbsp. butter, melted Directions: Unroll crescents onto a lightly greased baking sheet. Divide pie filling evenly among crescent rolls and roll into crescent shape, starting with the large end. Prepare crumb topping by combining flour, brown sugar, oats and melted butter. Top crescent rolls with crumb topping. Bake at 350 degrees for 12-14 minutes or until golden brown. Remove from oven and cool slightly before serving.
Ingredients: 1 box chocolate fudge brownie mix (family size) 2/3 c. oil 1/4 c. water 2 eggs 1 container Pillsbury Funfetti aqua blue vanilla frosting (with fish sprinkles) 36 pretzel sticks 1 piece fruit leather 36 gummy fish Directions: Stir brownie mix, oil, water and eggs for 50 strokes with a spoon. Pour about 1 Tbsp. batter into greased mini muffin cups (about 36) Bake at 350 degrees for 20-22 minutes. Remove from the oven and use the back of a teaspoon to make an indent in the top of each brownie bite. Allow them to cool completely before removing from the pan. A couple tips for the removal from a mini muffin pan, place them in the freezer for 15 minutes before removing them and use a thin sharp knife to cut around the brownie bites to make them easier to remove. Scoop a cup of frosting into a microwave-safe measuring bowl with a spout for pouring. Melt the frosting in the microwave for 15 seconds, stir and repeat until smooth. Fill each of the brownie bites with melted blue frosting. Top with fish shaped sprinkles and insert a gummy fish into the frosting once it has set. Cut narrow strips of the fruit leather and wrap them around the pretzel sticks. Insert the pretzel fishing rods pushing them gently through the frosting into the brownie bite.
Ingredients: 1 box yellow cake mix 1 can (21 oz.) blueberry pie filling 1 large can crushed pineapple, drained 1 c. fresh blueberries 1/2 c. shredded coconut (optional) 1 stick butter Directions: Preheat oven to 375 degrees. Spread the can of blueberry pie filling at the bottom of a 9x13 cake pan. Spread crushed pineapple over pie filling and top with shredded coconut and 3/4 of the fresh blueberries. Evenly sprinkle the dry cake mix over the top of the fruit. Melt 3/4 of the stick of butter and drizzle over the cake mix. Thinly slice the rest of the stick of butter and randomly place the sliced butter pieces on any dry cake mix still showing. Sprinkle the rest of the fresh blueberries on top of the cake mix. Bake for 40-45 minutes or until the cake topping is golden brown.
Ingredients: 2 pkts. (0.87 oz. each) dry chicken gravy mix 1 can (10.75 oz.) cream of chicken soup 2 c. water 1 lb. boneless, skinless chicken breasts Garlic powder, salt and pepper, to taste 1/2 c. sour cream Rice, mashed potatoes or noodles to serve over Directions: Season chicken breasts with garlic powder, black pepper and salt on both sides. In a crock pot, mix together gravy mix, cream of chicken soup and water; mix well. Put the chicken breasts in the slow cooker and cover with some of the gravy mix. Cover and cook on low for 6-8 hours. Once cooked, shred the chicken with 2 forks. Add sour cream and mix until it is fully incorporated. Serve over rice, mashed potatoes or noodles.
(Courtesy of More Recipes From The Heart of Union County) Ingredients: 2 eggs 3/4 c. crushed saltine crackers 6-8 garlic cloves, minced 2 tsp. salt, divided 1 1/2 tsp. pepper, divided 1 lb. ground beef 1 can cream of chicken soup 1 c. sour cream 1 c. shredded cheddar cheese 1 large onion 1 pkg, (30 oz.) frozen shredded hash browns, thawed Directions: In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 tsp. salt and 1/2 tsp. pepper. Crumble beef over mixture; mix well. Shape into 1 inch balls. In a covered skillet over low heat, cook the meatballs in a small amount of water until browned; drain. In a bowl combine the soup, sour cream, cheese, onion and remaining salt and pepper. Mix with hash browns. Transfer to a greased 9x13 baking dish. Arrange meatballs over top, pressing lightly into mixture. Cover and bake at 350 degrees for 45 minutes. Uncovered and bake for 15 minutes longer or until meat is no longer pink and potatoes are tender.
