Popcorn Balls

(Courtesy of Lillian Nelson)

Ingredients:
1 1/2 c. sugar
1/4 c. water
3/8 c. corn syrup
3 qts. popped corn
1 tsp. baking soda
1 Tbsp. vinegar
Food coloring, optional

Directions:
Heat sugar, water and syrup; stirring until dissolved.  Cook until soft ball and it reaches 240 degrees on a candy thermometer.  Add baking soda and vinegar (add food coloring also if desired).  Stir (this will begin to foam) then pour over popped corn.  Mix well.  Dip your hands in water and form the popcorn mixture into balls.

Spicy Oven-Baked Chicken

(Courtesy of Better Homes and Gardens)

Ingredients:
2 Tbsp. fresh lemon juice
2 tsp. ground tumeric
1 1/2 tsp. paprika
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. ground garam masala
1/4 tsp. ground allspice
1/4 tsp. cayenne pepper
4 bone-in chicken thighs (5 oz. each)
4 chicken drumsticks (4 oz. each)
2 tsp. cooking oil

Directions:
In a small bowl, combine lemon juice, 1 1/2 tsp. tumeric, paprika, garlic, salt, garam masala, allspice and cayenne.

Loosen chicken skin slightly and rub spice mixture under skin.  Place drumsticks and thighs (skin-side up) in a shallow roasting pan.  Combine remaining tumeric and oil; brush on chicken.  Cover and chill for 2-4 hours.

Bake, uncovered, in a 400 degree oven for 40-50 minutes or until a meat thermometer inserted into thickest portion registers 180 degrees. 

Eggnog

(Courtesy of Alton Brown)

 

Ingredients:
4 egg yolks
1/3 c. sugar, plus 1 Tbsp. 
1 pint whole milk
1 c. heavy cream
3 oz. bourbon
1 tsp. freshly grated nutmeg
4 egg whites

Directions:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color.  Gradually add  the 1/3 c. sugar and continue to beat until it is completely dissolved.  Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks.  With the mixer still running, gradually add the 1 Tbsp. sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture.  Chill and serve.

For cooked eggnog:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. 

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees.

Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

* Raw Egg Warning

Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

Party Mimosa

(Courtesy of allrecipes.com)

Ingredients:
1 can (12 oz.) apricot-mango nectar
1 can (12 oz.) pineapple juice
3/4 c. cold water
1 can (6 oz.) frozen orange juice concentrate, thawed and undiluted
1 bottle (750 ml.) cold champagne

Directions:
Stir together the first 4 ingredients.  Mix well, until all ingredients are combined.  Pour in bottle of champagne just before serving.

Makes 15 servings.

Smoky Creamy Mac and Cheese

(Courtesy of Becky Blank)

Ingredients:
2 c. uncooked elbow macaroni
1/4 c. butter, cubed
1/4 c. all-purpose flour
2 c. 2% milk
1 tub (8 oz.) chive cream cheese spread
1 c. (4 oz.) velveeta, cut into 1/2 inch cubes
1 c. shredded cheddar cheese
5 bacon strips, cooked and crumbled
1/4 tsp. salt
1/8 tsp. pepper
1/3 c. panko bread crumbs
2 Tbsp. butter, melted

Directions:
Cook macaroni according to package directions.  In a large saucepan, melt butter.  Stir in flour until smooth, gradually add milk.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Stir in the cream cheese, velveeta, cheddar cheese, bacon, salt and pepper.

Drain macaroni, stir in the cheese sauce.  Transfer to a greased 8 inch square baking dish.  Combine bread crumbs and the melted butter; sprinkle over casserole.  Bake at 350 degrees for 25-30 minutes or until bubbly.

Note~ You can omit the bacon to make this a vegetarian dish.

Chocolate-Covered Cherry Cookies

(Courtesy of Taste of Home)

Ingredients:
1/2 c. butter
1 c. granulated sugar
1 egg
1 1/2 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 c. baking cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
48 maraschino cherries, blotted dry
FROSTING:
1 c. (6 oz.) semisweet chocolate chips
1/2 c. sweetened condensed milk
1-3 tsp. maraschino cherry juice

Directions:
In a bowl, cream together butter and sugar until fluffy; beat in egg and vanilla.  Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm).  Shape into 48 balls, about 1 inch round, and place on ungreased baking sheets.  Push 1 cherry halfway into each ball.

For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly.  Remove from the heat; add cherry juice and stir until smooth.  Spoon 1 tsp. frosting over each cherry (the frosting will spread over cookie during baking).

Bake at 350 degrees for 10-12 minutes.  Cool on wire racks.

Holiday Eggnog Pie

(Courtesy of Mr Food)

Ingredients:
1 box (4 serving size) instant white chocolate pudding and pie filling
1 1/3 c. prepared eggnog
1 container (12 oz.) frozen whipped topping, thawed
1 c. (6 oz.) white chocolate chips, chopped and divided
1 (9 inch) chocolate graham cracker pie crust
Cinnamon for sprinkling

Directions:
In a medium bowl, whisk together pudding mix and eggnog 1-2 minutes, or until mixture is well blended.  Fold in 2 c. whipped topping.  Add 3/4 c. white chocolate chips, stirring until well blended.

Spoon filling into pie crust and top with remaining white chocolate chips.  Cover and chill 2 hours, or until filling is firm.  When ready to serve, dollop with remaining whipped topping and sprinkle with cinnamon.

http://www.mrfood.com/Pie/Holiday-Eggnog-Pie

Lemon Ricotta Cookies with Lemon Glaze

(Courtesy of Giada De Lautentiis)

Ingredients:
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 stick unsalted butter, softened
2 c. sugar
2 eggs
1 container (15 oz.) whole milk ricotta cheese
3 Tbsp. lemon juice
1 lemon, zested
GLAZE:
1 1/2 c. powdered sugar
3 c. lemon juice
1 lemon, zested

Directions:
Preheat oven to 375 degrees.

In a medium bowl, combine the flour, baking powder and salt.  Set aside.

In a large bowl, combine the butter and the sugar.  Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.  Add the eggs, 1 at a time, beating until incorporated.  Add the ricotta cheese, lemon juice and lemon zest.  Beat to combine.  Stir in the dry ingredients.

Line 2 baking sheets with parchment paper.  Spoon the dough (about 2 Tbsp. for each cookie) onto the baking sheets.  Bake for 15 minutes, until slightly golden at the edges.  Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

For the glaze: Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth.  Spoon about 1/2 tsp. onto each cookie and use the back of a spoon to gently spread.  Let the glaze harden for about 2 hours.  

Old-Fashioned Ginger Crinkle Cookies

(Courtesy of Jamie Deen)

Ingredients:
2 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. kosher salt 
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 c. vegetable shortening
1/4 c. unsalted butter, softened
1/2 c. firmly packed light brown sugar
1/2 c. granulated sugar
1/4 c. molasses
1 large egg
1/4 c. plus 1 Tbsp. turbinando sugar

Directions:
Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.

Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment.  Beat on medium speed until light and fluffy, 3-4 minutes.  Slip in the molasses and egg and beat until well incorporated.  Add the flour mixture by scoopfuls and beat until combined.

Add the turbinado sugar to a small plate or bowl.  Roll the dough into balls that are 1 inch in diameter (1/2 oz. in weight), then roll in the sugar.  Place 12 balls on a baking sheet 2 inches apart.  Bake the cookies 9-11 minutes, rotating halfway through the baking time.  Cool on the baking sheets for 4 minutes, then continue cooling on wire racks.  Repeat with the second batch.

Taco Chicken Wraps

(Courtesy of Mr Food)

Ingredients:
8 frozen chicken breast tenders, not breaded, thawed
1 pkg. (1 oz.) taco seasoning mix
1 can (8 oz.) refrigerated crescent dinner rolls
1 scallion, thinly sliced
1/4 c. Mexican blend cheese
1 c. salsa

Directions:
Preheat oven to 375 degrees. 

In a large bowl, mix chicken and taco seasoning until chicken is evenly coated.

Separate dough into 8 triangles.  Place 1 chicken tender on widest side of triangle; sprinkle with scallion and cheese.  Roll dough around each chicken tender; place point side down on ungreased baking sheet.

Bake 20-22 minutes, or until chicken is no longer pink in center.  Serve with salsa.

http://www.mrfood.com/Sandwiches/Taco-Chicken-Wraps

Three Envelope Pot Roast

(Courtesy of plainchicken.com)

Ingredients:
3-4 lb. pot roast
1 c. water
1 c. salsa (or 1 c. water)
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

Directions:
Whisk together water, salsa and seasoning packets.  Place roast in slow cooker.  Pour seasoning mixture over roast.  Cook on low for 8-10 hours or on high for 4-5 hours.

CREAMY CHIPOTLE SAUCE
Ingredients:
1/4 c. sour cream 
1 tsp. adobo sauce from chipotle peppers (or 2 Tbsp. chili sauce)
2 tsp. creamy horseradish sauce

Directions:
Mix together and spread on sliders or use as a dip for chicken wings or fingers.

Note~  I loved this recipe because it was super easy.  I did not make the chipotle sauce for a pot roast sandwich though.

Low Fat Gingerbread Men

(Courtesy of lowfatcooking.about.com)

Ingredients:
1/4 c. butter, softened
3/4 c. firmly packed brown sugar
1/2 c. unsweetened applesauce
1 egg
1/3 c. dark molasses
3 c. all-purpose flour
1 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves

Directions:
In a large mixing bowl, beat butter, sugar and applesauce until smooth.  Add egg and molasses and mix well. In another large bowl, combine flour, baking soda and spices.  Add to sugar and molasses mixture, stirring well.  Divide dough in 2; cover with plastic wrap and chill for 2 hours.

Preheat oven to 350 degrees.  Roll out dough to 1/4 or 1/8 inch thickness.  Cut gingerbread men with a cookie cutter.  Add candies or raisins to decorate.  Place 1-2 inches apart on a parchment-lined baking sheet.  Bake 10-12 minutes.  Add frosting or more decorations when cool.

Vanilla Holiday Nog

(Courtesy of Bobby Deen)

Ingredients:
2 c. hot apple cider
1/2 c. eggnog batter
2 oz. rum
1 oz. brandy
Nutmeg, for topping

Directions:
Heat the apple cider until warm in a medium saucepan and then add the eggnog batter.  Stir until incorporated.  Add the rum and brandy.  Remove from the heat.  Pour into 2 glasses and top each with nutmeg.  Serve immediately.

Eggnog Ice Cream

(Courtesy of Alton Brown)

Ingredients:
4 egg yolks
1/3 c. sugar
1 pint whole milk
1 c. heavy cream
1 tsp. freshly grated nutmeg
3 oz. bourbon

Directions:
In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved.  Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring to a boil, stirring occasionally.  Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.  Then return everything to the pot and cook until the mixture reaches 160 degrees.  Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator.  Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees, approximately 4-6 hours.

Once chilled, process in an ice cream maker according to the manufacturer's instructions.  Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2-4 hours for traditional ice cream.

PB&J Blondies

(Courtesy of Jeff Mauro)

Ingredients:
1 1/2 sticks (3/4 c.) salted butter, melted and cooled plus more for greasing
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. fine salt
1 1/2 c. packed light brown sugar
2 large eggs, beaten
4 tsp. vanilla extract
1 c. peanut butter chips
3/4 c. crushed roasted peanuts
1/2 c. raspberry, strawberry or grape preserves

Directions:
Preheat oven to 350 degrees and set the rack to the middle position.  Place 2 overlapping sheets of greased parchment or foil in a 9x13 baking dish, so they form a cross and hang over the ends by at least 1 inch.

Whisk together the flour, baking powder and salt in a small bowl.  In another bowl, mix the melted butter and brown sugar until combined.  Add in the eggs and vanilla; mix until combined.  Add the dry ingredients to the butter mixture and gently fold with a spatula until uniform.  Fold in the peanut butter chips and peanuts.

Pour the batter into the baking dish and spoon on the preserves.  Using a skewer or knife, make swirly patterns into the batter with the preserves.  Bake until the top is shiny and a cake tester comes out clean, 30-35 minutes.  Cool in the dish on a wire rack.  Using the ends of the foil or parchment, lift the blondies out of the dish.  Cut into 24 squares.

Quick and Easy Egg Casserole Made Over

(Courtesy of Kraft)

Ingredients:
2 whole eggs
4 egg whites
1 1/2 c. fat-free milk
1/4 tsp. pepper
6 c. multi-grain bread cubes
8 slices bacon, cooked and chopped
1 c. shredded cheddar cheese, divided

Directions:
Heat oven to 350 degrees.  Whisk together the first 4 ingredients until well blended.

Add bread cubes, bacon and 1/2 c. cheese; gently stir until bread cubes are evenly moistened.  Pour into bottom of a 9 inch square baking dish sprayed with cooking spray; top with remaining cheese.

Bake 35 minutes or until center of casserole is set.  Let stand 5 minutes before serving.

Nacho Casserole

(Courtesy of Family Circle)

Ingredients:
2 Tbsp. olive oil
1/2 lb. pre-sliced sweet peppers (about 1/2 inch wide strips)
1 lb. lean ground beef
1/2 tsp. garlic salt
2 tubes (10 oz. each) refrigerated pizza dough
1 jar (16 oz.) medium-hot salsa
3 c. shredded taco cheese blend
1 can (2.2 oz.) sliced black olives, drained (about 1/4 c.)
3 large scallions, trimmed and sliced

Directions:
Heat oven to 375 degrees.  Coat a 9x13 baking dish with nonstick cooking spray.

In a large skillet, heat oil over medium-high heat.  Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes.  Drain off any excess fat from skillet.

Remove pizza dough from tubes.  Cut the dough crosswise into 1/2 inch wide slices, then cut each slice into quarters.

In a large bowl, toss together dough pieces and salsa.  Add cooked meat mixture, 2 c. of the cheese and olives.  Scrape mixture into baking dish.  Sprinkle the remaining 1 c. cheese blend over the top.

Bake at 375 degrees for 30 minutes.  Sprinkle scallions evenly over the top.  Bake an additional 5 minutes.

Caribbean Chicken Wings

(Courtesy of Sunny Anderson)

Ingredients:
1 habanero, seeded and chopped
1/4 c. soy sauce
1/4 c. honey
1/4 c. brown sugar
2 Tbsp. sugar
2 tsp. fennel seed
2 tsp. cayenne pepper
2 tsp. allspice
2 tsp. dried thyme
1 tsp. ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 c. apple cider vinegar
1/4 c. lime juice
1/4 c. orange juice
7 lbs. chicken wings

Directions:
In a food processor, blend together all of the ingredients but the chicken until smooth.  Reserve 1 c. of marinade.  Place chicken wings in a large resealable plastic bag and pour remaining marinade over them.  Seal and marinate in the refrigerator 4-6 hours.

Preheat oven to 350 degrees.  Line 2 sheet trays with parchment.  Remove chicken from bag and place on baking sheets.  Bake 20 minutes.  Meanwhile, in a small saucepan bring reserved marinade to a boil.  Reduce by 1/3 until it thickens slightly, about 10 minutes.  After 20 minutes, remove chicken from oven.  Brush chicken with glaze.  Raise the heat to 400 degrees and cook until cooked through, another 20 minutes.

Buffalo Chicken Pinwheels

(Courtesy of Family Circle)

Ingredients:
2 Tbsp. reduced-fat bleu cheese salad dressing
2 tsp. buffalo wing hot sauce (ex: Franks)
2 whole-wheat wraps
2 large leaves of iceberg lettuce
8 oz. thick-sliced chicken breast (from the deli)

Directions:
Stir together salad dressing and hot sauce.  Spread each wrap with half of the bleu cheese mixture, then layer 1 lettuce leaf and 4 oz. chicken onto each wrap.  Roll up and trim off ends.  Slice into 1 inch thick slices and serve.

Chicken Cordon Bleu

(Courtesy of Taste of Home)

Ingredients:
1 tube (13.8 oz.) refrigerated pizza crust
1/2 c. alfredo sauce
1/4 tsp. garlic salt
1 c. (4 oz.) shredded Swiss cheese
1 1/2 c. cubed fully cooked ham
10 breaded chicken nuggets, thawed and cut into 1/2 inch pieces
1 c. (4 oz.) shredded part-skim mozzarella cheese

Directions:
Unroll dough into a greased 15x10 inch baking pan; flatten dough and build up edges slightly.  Bake at 425 degrees for 8-10 minutes or until edges are lightly browned.

Spread with alfredo sauce; sprinkle with garlic salt and Swiss cheese.  Top with ham, chicken nuggets and mozzarella cheese.  Bake for 8-10 minutes or until crust is golden brown and cheese is melted.

Copycat Hooters Buffalo Wings

(Courtesy of Recipe Lion)

Ingredients:
Vegetable oil, for frying
4 Tbsp. butter
1/4 c. Louisiana hot sauce
Dash ground black pepper
Dash garlic powder
1/2 c. all-purpose flour
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. salt
10 chicken wings, cut into thirds and wing tips discarded
Bleu cheese dressing
Celery sticks

Directions:
Pour 2 inches of oil into a deep fryer and heat to 375 degrees.

In a small saucepan, melt butter over low heat.  Add hot sauce, black pepper and garlic powder and stir until well mixed.

In a gallon size ziploc bag, mix flour, paprika, cayenne pepper and salt.

Rinse chicken wings under cold water and drain excess water.  Drop wings into bag a few at a time to coat after each addition.  When all wings have been coated, remove from bag and place on wax paper-lined plate or tray.  Refrigerate at least 1 hour to help set coating.

Preheat oven to 400 degrees.

Carefully lower a few wings at a time into oil.  Fry for 15-20 minutes or until light brown.  Drain wings on paper towel and repeat with remaining wings.  

Place cooked wings in large ovenproof bowl or baking pan; pour sauce over wings and stir to coat thoroughly.  Place in oven 5 minutes or so to make sure all wings are served hot. 

Serve wings with celery and bleu cheese dressing on the side.

Note~ The link for recipe lion's version of this recipe is http://www.recipelion.com/Restaurant-Recipes/Hooters-Buffalo-Wings-Copycat-Recipe

Milwaukee Style Beer Battered Cod

(Courtesy of Jerry Garcia)

Ingredients:
2 lb. Atlantic cod
3 Miller Lite beers
4 c. flour
2 tsp. cornstarch
4 Tbsp. lemon pepper
2 tsp. salt
1 qt. vegetable oil

Directions:
In a mixing bowl, combine half of the flour, half of the salt and half of the lemon pepper.  Put aside.  Next take the beers and pour into a large mixing bowl.  Slowly add the rest of the flour, lemon pepper, salt and the cornstarch.  Mix well.  Cut all fish fillets to about 2-3 oz. each.  In a large saucepan, heat the oil to about 350 degrees.  Once the oil is hot enough, dredge the fillets in the flour mixture.  Next shake off the excess flour and add to the beer batter.  Remove from batter and shake off all excess batter.  Then gently add the fillets to the oil.  

Stir with a metal spoon so that the fillets don't stick to each other.  For best results, do only a few fillets at a time.  Cook until golden brown and serve.

Lemon Shortbreads

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
1/2 c. confectioners' sugar
1/4 c. granulated sugar
1 tsp. grated lemon peel
2 c. all-purpose flour
1 tsp. salt
GLAZE:
2 c. confectioners' sugar
3 Tbsp. lemon juice
2 tsp. grated lemon peel
Yellow, green or red colored sugar

Directions:
In a large bowl, cream butter and sugars until light and fluffy.  Beat in lemon peel.  Combine flour and salt; gradually add to creamed mixture and mix well.  

Divide dough in half.  Shape each into a ball, then flatten into a disk.  Wrap in plastic wrap and refrigerate for 30 minutes.

Let dough stand at room temperature for 5-10 minutes to soften.  Roll out each portion between 2 sheets of waxed paper to 1/4 inch thickness.  Cut with a floured 1 1/2 inch diamond-shaped cookie cutter.  Place 1 inch apart on lightly greased baking sheets.

Bake at 325 degrees for 6-8 minutes or until bottoms are lightly browned.  Remove to wire racks to cool completely.

Combine the confectioners'  sugar, lemon juice and peel; spread over cookies.  Sprinkle with colored sugar.

Creamy Crab Wontons

(Courtesy of Mr Food)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1/4 c. plain bread crumbs
1/2 tsp. garlic powder
2 c. chopped imitation crabmeat (about 3/4 lb.)
30 refrigerated wonton wrappers (1/2 lb.)

Directions:
Preheat oven to 350 degrees.  Coat a baking sheet with nonstick cooking spray.

In a medium bowl, combine the cream cheese, bread crumbs and garlic powder; mix well with an electric beater.  Add the crabmeat, stirring until thoroughly mixed.

Place 1 tsp. crab mixture in center of each wonton.  Brush the edges lightly with water then fold in half (one point to an opposite point, like a turnover) over the crab mixture, and press to seal.  Place on baking sheet.  

Bake 20-25 minutes, until crisp and golden, turning once halfway through baking.

http://www.mrfood.com/Appetizers/Creamy-Crab-Wontons

Guacamole

(Courtesy of Tyler Florence)

Ingredients:
6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped (about 1/2 c.)
Extra-virgin olive oil 
Kosher salt and freshly ground black pepper

Directions:
Halve and pit the avocados.  Scoop out the flesh with a tablespoon into a mixing bowl.  Mash the avocados with a fork, leaving them somewhat chunky.  Add the remaining ingredients, and fold everything together to gently mix.  Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

Note~  Tyler Florence has 2 versions of this same recipe- the other one called for 4 avocados and 1/2 red onion chopped (instead of the 6 avocados and 1 medium yellow onion chopped).  

Edible Finger Paint

Ingredients:
1 envelope unflavored gelatin
1 c. cold water, divided
1/2 c. cornstarch
2 c. boiling water

Directions:
Add 1/4 c. cold water to gelatin, set aside.

Mix 3/4 c. cold water with cornstarch in a saucepan and stir until smooth.  Slow stir in boiling water, cook over medium heat, stirring constantly until it boils and turns clear.  Remove from the heat and stir in the gelatin.  Divide into jars.  Color with food coloring.  Keeps in the refrigerator for several days.

Note~ I got this recipe from someone but the directions are confusing.  There is a note that it can be kept in the refrigerator several days before and after use...unsure if it needs to be refrigerated before you use it.  

Buffalo Chicken Cheese Balls

(Courtesy of Aaron McCargo Jr.)

Ingredients:
1 store-bought rotisserie chicken
1/4 c. hot sauce 
1 tsp. ground black pepper
1 3/4 c. sharp Cheddar cheese
1/4 c. freshly sliced scallions
1 c. all-purpose flour
3 eggs, lightly beaten
2 c. panko bread crumbs
Vegetable oil, for frying
Blue cheese dip:
1 1/2 c. mayonnaise
1/2 c. packed blue cheese, broken up
1/2 tsp. hot sauce
2 tsp. Worcestershire sauce
1 tsp. salt
1/2 lemon, juiced
1 tsp. chopped garlic

Directions:
Heat oil to 350 degrees.  

Pick the meat from the chicken and discard the skin.  Place the chicken in a large bowl and add the hot sauce, pepper, cheese and scallions.  Toss to combine.  Roll the chicken into 2 ounce balls, about the size of a golf ball.

Place the flour, eggs and bread crumbs in 3 separate bowls.  Roll each ball in the flour, then the egg and then the bread crumbs.  Set aside.

When the oil is hot, fry the chicken balls in batches.  Cook for about 2 minutes per batch.  Remove the chicken to paper towel lined plate the drain the excess oil.

To make the sauce, combine all sauce ingredients in a large bowl and adjust the seasoning if necessary.  Serve the chicken alongside the dipping sauce.

Lemon Poppy Seed Bread

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (18 1/4 oz.) white cake mix
1 pkg. (3.4 oz.) instant lemon pudding mix
4 eggs
1 c. warm water
1/2 c. vegetable oil
4 tsp. poppy seeds

Directions:
In a mixing bowl, combine the mixes, egg, water and oil; beat until well mixed.  Fold in poppy seeds.

Pour into 2 greased 9 inch loaf pans.  Bake at 350 degrees for 35-40 minutes or until bread tests done.  Cool in pans for 10 minutes before removing to a wire rack.

Smokey Bacon Wraps

(Courtesy of Taste of Home)

Ingredients:
1 lb. sliced bacon
1 pkg. (16 oz.) miniature smoked sausage links or miniature wienies
1 c. packed brown sugar

Directions:
Cut each bacon strip in half width-wise.  Wrap one piece of bacon around each sausage.  

Place in a foil-lined baking sheet.  Sprinkle with brown sugar.  Bake, uncovered, at 400 degrees for 30-40 minutes or until bacon is crisp and sausage is heated through.

Sausage Hash Brown Bake

(Courtesy of Taste of Home)

Ingredients:
2 lb. bulk pork sausage
2 c. (8 oz.) shredded cheddar cheese, divided
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 c. (8 oz.) sour cream
1 carton (8 oz.) French onion dip
1 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped sweet red pepper
1/8 tsp. pepper
1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed

Directions:
In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels.  In a large bowl, combine 1 3/4 c. cheese and the next 7 ingredients; fold in potatoes.  

Spread half into a greased shallow 3 quart dish.  Top with sausage and remaining potato mixture.  Sprinkle with remaining cheese.  Cover and bake at 350 degrees for 45 minutes.  Uncover; bake 10 minutes longer or until heated through.

Slow Cooker Mashed Potatoes

(Courtesy of firstadream.blogspot.com)

Ingredients:
5 lbs. gold or red potatoes, diced and peeled
1 c. water
1 c. butter, cut into chunks
1 Tbsp. salt, plus more to taste
3/4 tsp. ground black pepper
1 1/3 c. milk, warmed

Directions:
Place potatoes, water and butter in a slow cooker.  Season with salt and pepper.  Cover and cook on high for 4 hours.  Do not remove excess water from slow cooker. 

Mash potatoes with masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.

Keep on warm or low setting.  Keep lid on up to 4 hours, stirring occasionally.  Serve from slow cooker.

Note~  I used yukon gold potatoes for this.  I made the mistake of adding all of the milk right away and the potatoes became a little soupy but they were still creamy and delicious.  This made Thanksgiving a lot easier because I did not have to worry about these while making the other items on that menu.

Turkey

Ingredients:
1/4 lb. unsalted butter
1 lemon, zested and juiced
1/4 tsp dried thyme
1 fresh turkey (10-12 lbs.)
Kosher salt
Freshly ground black pepper
1 whole lemon, halved
1 head garlic, halved crosswise

Directions:
Preheat oven to 350 degrees.  Melt the butter in a small saucepan.  Add the zest and juice of the lemon and the thyme.  Set aside.

Take the giblets out of the turkey and wash the turkey inside and out.  Remove any excess fat and leftover pinfeathers and pat the outside dry.  Place the turkey in a large roasting pan.  Liberally salt and pepper inside the turkey cavity.  Place the halved lemon in the roasting pan.  Spread the garlic cloves in the roasting pan and inside the cavity.  Brush the outside of the turkey with butter mixture.  Tie the legs together with string and tuck the wings in.

Roast the turkey for about 2 1/2 hours, or until temperature in the thigh reaches 170 degrees.  Remove the turkey to a cutting board and let rest for 20 minutes.  Slice the turkey and serve.

Note~ I made this for Thanksgiving and it was super moist- even the white mea.  By the time I got to buttering the turkey, the butter had set up a little but was still spreadable (this may have helped keep it moist).  

Potluck Pan Rolls

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (1/4 oz.) active dry yeast
1/3 c. plus 1 tsp. sugar, divided
1 1/2 c. warm water (110-115 degrees), divided
1/2 c. butter or margarine, melted
2 eggs
1/4 c. instant nonfat dry milk powder
1 1/4 tsp. salt
5 1/2-6 c. all-purpose flour

Directions:
In a mixing bowl, dissolve yeast and 1 tsp. sugar in 1/2 c. water.  Add butter, eggs, milk powder, salt, 3 c. flour and remaining sugar and water.  Beat on medium speed for 3 minutes or until smooth.  Stir in enough flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 1/2 hours.  Punch dough down.  Divide into 27 pieces; shape into balls.  Place 18 balls in a greased 9x13 baking pan and remaining balls in a greased 9 inch square baking pan.  Cover and let rise until doubled, about 45 minutes.  Bake at 375 degrees for 17-20 minutes or until golden brown.  Cool on wire racks.

Note~  I made these for Thanksgiving.  This is a dense roll but they are very tasty and work well for meals that have gravy or sauces.

Sherbet Punch

(Courtesy of cooks.com)

Ingredients:
2 liters 7-Up, chilled
1 gallon Hawaiian punch
1/2 gallon sherbet (orange, raspberry or rainbow)

Directions:
Let sherbet thaw until easy to scoop.  Add to a fairly large punch bowl and alternately add 7 Up and Hawaiian punch back and forth until all is used.  Make 20-30 minutes prior to consumption so the sherbet can melt properly.

Note~  I made this for Thanksgiving and it was a big hit.  

Cranberry Apple Cider

(Courtesy of Taste of Home)

Ingredients:
4 c. water
4 c. apple juice
1 can (12 oz.) frozen apple juice concentrate, thawed
1 medium apple, peeled and sliced
1 c. fresh or frozen cranberries
1 medium orange, peeled and sectioned
1 cinnamon stick

Directions:
In a 5 qt. slow cooker, combine all ingredients.  Cover and cook on low for 2 hours or until cider reaches desired temperature.  Discard cinnamon stick.  If desired, remove fruit with a slotted spoon before serving.

Italian Bread Wedges

(Courtesy of Taste of Home)

Ingredients:
3 tsp. active dry yeast
1 c. warm water (110-115 degrees), divided
1 tsp. sugar
2 Tbsp. canola oil
1 tsp. salt
2 1/2-3 c. all-purpose flour
TOPPING:
1/3 c. Italian salad dressing
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried thyme
Dash pepper
1 c. (4 oz.) shredded part-skim mozzarella cheese
1/4 c. grated Parmesan cheese

Directions:
In a mixing bowl, dissolve yeast in 1/4 c. warm water.  Add sugar; let stand for 5 minutes.  Add the oil, salt, remaining water and 2 c. flour; beat until smooth.  Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 40 minutes.

Punch dough down.  Turn onto a lightly floured surface.  Pat dough flat.  Let rest for 5 minutes.  Press into a greased 14 inch pizza pan.  Spread with salad dressing.  Combine the garlic powder, oregano, thyme and pepper; sprinkle over dough.  Top with cheeses.  Bake at 450 degrees for 15-20 minutes or until golden brown. Serve warm.

Cinnamon Pie Scraps

(Courtesy of Mary Kay Greiber)

Ingredients:
1 pie crust or pie crust scraps
1/2 c. sugar
1 Tbsp. cinnamon

Directions:
Preheat oven to 350 degrees.  Cut pie crust into 3 inch pieces or just cut up the scraps.  Place pie crust pieces on a cookie sheet.  In a small bowl, mix together cinnamon and sugar.  Sprinkle cinnamon sugar on the pie crusts.  Bake in the oven for 8-10 minutes or until lightly golden brown.  

Fried Cinnamon Strips

(Courtesy of Taste of Home)

Ingredients:
1 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
10 flour tortillas
Vegetable oil 

Directions:
In a large resealable plastic bag, combine sugar, cinnamon and nutmeg; set aside.

Cut tortillas in 3x2 inch strips.  Heat 1 inch of oil in a skillet or electric fry pan to 375 degrees; fry 4-5 strips at a time for 30 seconds on each side or until golden brown.  Drain on paper towels. 

While still warm, place strips in a bag with sugar mixture; shake gently to coat.  Serve immediately or store in an airtight container.

Mostaccioli

(Courtesy of Taste of Home)

Ingredients:
1 lb. uncooked mostaccioli
1 1/2 lb. bulk Italian sausage
1 jar (28 oz.) meatless spaghetti sauce
1 egg, beaten
1 carton (15 oz.) ricotta cheese
2 c. (8 oz.) shredded part-skim mozzarella cheese
1/2 c. grated Romano cheese

Directions:
Cook pasta according to package directions; drain.  Crumble sausage into a Dutch oven.  Cook over medium heat until no longer pink; drain.  Stir in the spaghetti sauce and pasta.  In a bowl, combine the egg, ricotta cheese and mozzarella cheese.

Spoon half of the pasta mixture into a greased 3 quart baking dish; layer with cheese mixture and remaining pasta mixture.  Cover and bake at 375 degrees for 40 minutes.  Uncover; top with Romano cheese.  Bake 5 minutes longer or until heated through.

Brownies In A Cone

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (13x9 inch pan size) fudge brownie mix
17 ice cream cones (about 2 3/4 inches tall)
1 c. (6 oz.) semisweet chocolate hips
1 Tbsp. shortening
Colored sprinkles

Directions:
Prepare brownie batter according to package directions, using 3 eggs.  Place the ice cream cones in muffin cups; spoon about 3 Tbsp. batter into each cone.

Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean and top is dry (do not overbake). Cool completely.

In a microwave, melt chocolate chips and shortening; stir until smooth.

Dip tops of brownies in melted chocolate; decorate with sprinkles.

Root Beer Cookies

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
2 c. packed brown sugar
2 eggs
1 c. buttermilk
3/4 tsp. root beer concentrate or extract
4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. chopped pecans
FROSTING:
3 1/2 c. confectioners' sugar
3/4 c. butter, softened
3 Tbsp. water
1 1/4 tsp. root beer concentrate or extract

Directions:
In a large mixing bowl, cream butter and brown sugar.  Add eggs, one at a time, beating well after each addition.  Beat in buttermilk and root beer concentrate.  Combine the flour, baking soda and salt; gradually add to creamed mixture.  Stir in pecans.

Drop by tablespoonfuls 3 inches apart onto a greased baking sheets.  Bake at 375 degrees for 10-12 minutes or until lightly browned.  Remove to wire racks to cool.  In a mixing bowl, combine frosting ingredients; beat until smooth.  Frost cooled cookies.

Orange Lemonade

(Courtesy of Taste of Home)

Ingredients:
2 qts. water
1 c. sugar
1 can (12 oz.) frozen orange juice concentrate, thawed
1 can (12 oz.) frozen lemonade concentrate, thawed

Directions:
In a saucepan, heat water and sugar until sugar is dissolved, stirring occasionally.  Cool.  Transfer to a large pitcher or container; stir in concentrates.  Chill.

Cosmo

(Courtesy of Taste of Home)

Ingredients:
2 oz. vodka
2 oz. cranberry juice
1/2 oz. lime juice
1/2 oz. triple sec
Fresh cranberries or lime wedges for garnish, if desired

Directions:
Fill a shaker 3/4 full with ice.  Add vodka, juices and triple sec.  Cover and shake for 10-15 seconds or until condensation forms on the outside of the shaker.  Strain into a chilled cocktail or martini glass.  Garnish as desired.

Dumplings

(Courtesy of Mildred Blank)

Ingredients:
3/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 c. milk

Directions:
Mix all dry ingredients together.  Beat egg, add milk.  Mix into dry ingredients.  Drop by tablespoon onto boiling sauerkraut.  Cover and cook 15-20 minutes.

Gluten Free Baked Macaroni and Cheese

(Courtesy of glutenfreegoddess.blogspot.com)

Ingredients:

12 oz. gluten-free penne, spirals or macaroni pasta

3 Tbsp. light olive oil

3 Tbsp. sweet rice flour

2 1/2 c. unsweetened plain almond milk, or non-dairy milk

2 c. shredded non-dairy gluten-free cheese

1/2 tsp. sea salt

1/2-1 tsp. gluten-free honey mustard

1/4 tsp. nutmeg

1 c. gluten-free "bread" crumbs - for topping

1/4-1/2 tsp. paprika and/or dried basil

Halved grape or cherry tomatoes, optional

Instructions:
Bring a large pot of salted water to a rolling boil and pre-cook the gluten-free penne just until it is al dente - tender, but still quite firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the almond milk, whisking to blend the flour paste and almond milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded vegan cheese, sea salt, mustard, nutmeg, and stir. Continue stirring the sauce until the cheese melts, about 3 to 4 minutes. Remove from heat and set aside.

Preheat the oven to 350 degrees.

In a 6-cup baking dish, combine the cooked penne with the hot cheese sauce. Sprinkle the top of the casserole with gluten-free bread crumbs and paprika. Add tomatoes and dried basil, if desired.

Bake at 350 degrees for about 25 minutes, until heated through and bubbling.