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: 1/4 c. butter 1/2 c. packed brown sugar 1 1/2-2 c. sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise 1 1/4 c. all-purpose flour 1 1/4 tsp. baking powder 1/4 tsp. salt 1/2 c. butter, softened 3/4 c. granulated sugar 1 egg 1 tsp. vanilla 1/2 c. milk Directions: Place 1/4 c. butter in an 8x8 baking pan. Warm in a 350 degree oven for about 5 minutes or until butter is melted (be sure to watch carefully to avoid overbrowning the butter. Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside. In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 c. butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread butter evenly over the peaches in the pan. Bake for 45-50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10-15 minutes more. Serve warm.
Ingredients: 2 c. flour 1/4 c. sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 eggs 2 c. buttermilk 1/4 c. butter, melted 6 pieces bacon, cooked and fat reserved SPICY MAPLE SYRUP: 2 c. maple syrup Hot sauce, to taste Directions: Sift together the dry ingredients. Whisk together the eggs, buttermilk and butter. Add the dry mixture to the wet and stir to combine. Add chopped bacon and mix in. Add some of the reserved bacon fat to the skillet over medium low heat and ladle some of the pancake batter into the pan. Flip the pancakes when they begin the bubble around the edges. Cook for another 2 minutes and remove to a platter. Cover to keep warm. Combine the maple syrup and hot sauce in a small saucepan over medium low heat and serve with pancakes.
Ingredients: 1/2 c. milk 1 Tbsp. sugar 2 pkts. yeast 1 c. sugar 1/2 c. milk 1/2 c. butter 1 tsp. salt 1 c. banana puree 2 large eggs 6 1/2 c. flour FILLING: 1/2 c. butter, softened 2 c. brown sugar 2 tsp. cinnamon 1 c. pecans 2 bananas, thinly sliced FROSTING: 1/2 c. butter 2 c. brown sugar 1 c. cream 1/2 tsp. kosher salt 1 c. powdered sugar Directions: In a small saucepan over low heat, heat the 1/2 c. milk and the 2 Tbsp. sugar until the sugar has disintegrated. Transfer to a small bowl. When the milk cools to 110 degrees, sprinkle in the yeast. Set aside for about 20 minutes, for the yeast to activate. In a small saucepan over medium heat, combine the 1 c. sugar, salt and 1/2 c. milk, butter and salt. Cook, stirring until everything is melted and well combined, about 5 minutes. Remove from the heat and transfer to the bowl of a standing mixer fitted with the dough hook. With the mixer on low speed, add in the banana and mix until well incorporated. Add the eggs and mix well Then add in the yeast mixture. With the mixer running on low speed, add the flour, 1 cup at a time. After you have added all the flour, increase the speed to medium and keep mixing until you have a smooth dough, about 3-4 minutes. Grease a large mixing bowl and transfer the dough to the bowl. Cover the top of the bowl with plastic wrap and put the bowl in a warm place. Let the dough rise for at least 1 hour and up to 3 hours. On a lightly floured surface, roll the dough out into a large rectangle, about 1/4 inch thick. Rub the butter over the surface of the dough. Sprinkle with the 2 c. brown sugar, cinnamon and pecan pieces. Spread the bananas evenly over the dough. Carefully roll the dough into a huge round log. Slice into desired size (typically this will make 12 rolls). Put them on a sheet pan and let them rise while the oven heats up (about 15-20 minutes). Preheat oven to 350 degrees. Bake the rolls for about 40 minutes or until barely golden on top and baked through. For caramel frosting: in a small saucepan, combine the butter, brown sugar, cream and salt. Cook over medium heat until melted. Stir together and cook until simmering for about 3 minutes. Pull the pan off of the heat and whisk in the powdered sugar. Spread the frosting over the warm rolls and serve.
Ingredients: 1 oz. dark rum 1 oz. light rum 1 1/2 oz. triple sec 1/2 oz. orange juice 1 oz. pineapple juice 1/4 oz. cranberry juice Cherry for garnish Ice cubes Directions: Fill a shaker with ice cubes. On top of the ice cubes, add dark rum, light rum, orange, pineapple and cranberry juices and triple sec. Shake the ingredients. Pour drink into glass and top with a dash of triple sec. Garnish with a cherry.
Ingredients: 2 c. sugar 1/2 c. whole milk 3 Tbsp. unsweetened cocoa powder 1/4 c. unsalted butter (1/2 stick) 3 c. rolled oats 1 c. flaked coconut 1 tsp. vanilla extract 1 c. mini marshmallows Directions: Line a cookie sheet with waxed paper and set aside. In a large, heavy-bottomed saucepan, combine the sugar, milk, cocoa and butter. Stir to combine. Cook over high heat and bring to a boil. Allow to boil for 1 1/2 minutes, remove from heat, then add the oats, coconut, vanilla and marshmallows and stir well to combine. Drop by tablespoonfuls onto the prepared cookie sheet and chill.
Ingredients: 1 c. sour cream Juice of 1/2 lime 1 canned chipotle pepper in adobo sauce, finely chopped Kosher salt and freshly ground black pepper Directions: Combine all ingredients in a small bowl. Mix to incorporate well. Check the seasonings. Serve as a dipping sauce or in chili.
Ingredients: 7 slices of bacon 3 c. flour 3 Tbsp. sugar 4 tsp. baking powder 1 1/2 tsp. salt 1 tsp. baking soda 3/4 c. (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated 1 1/2 c. shredded cheddar cheese 1/4 c. chopped fresh chives 1 c. buttermilk Directions: Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a heavy-bottomed skillet over medium heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside. Whisk the flour, sugar, baking powder, salt and baking soda in a large mixing bowl. Using a food processor, pastry cutter or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the cheddar cheese, fresh chives and cooked bacon. Mix to distribute the ingredients evenly. Add the buttermilk and stir just until moistened. Using 1/2 c. dough for each biscuit and using a cup measure or ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2 inches apart. Bake until the biscuits are golden brown on top, about 15-20 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.
Ingredients: 3 sprigs fresh oregano, chopped 3 ripe avocados, pitted and cubed 3 scallions, thinly sliced Juice of 2 limes, to taste Salt, to taste Freshly ground pepper, to taste Hot sauce, to taste Directions: Place ingredients in a bowl and mash together with a fork or potato masher to desired consistency. Check seasonings and enjoy.
Ingredients: 1/2 c. plain or vanilla yogurt (sweetened with sugar) 1 ripe banana, sliced 1 Tbsp. almond butter 1 Tbsp. psyllium husk 1 scoop vanilla whey protein powder (optional) 1/4 c. almond milk or regular, low-fat or fat-free milk 1 c. ice Honey (optional for extra sweetness) Directions: Whir all ingredients in a blender until smooth and creamy. Serve immediately.
Ingredients: 2 1/2 c. crisp rice cereal 1 1/2 c. quick-cooking oats 1 c. Planters Nutrition Antioxidant mix 3/4 c. creamy peanut butter 1/2 c. honey 1/4 c. packed dark brown sugar Directions: Line a 9x13 pan with foil with ends extending over the sides. Combine the first 3 ingredients in a large bowl.
Microwave remaining ingredients in a microwaveable bowl on high for 1 minutes; add to cereal mixture and mix well. Press onto bottom of prepared pan. Cool 30 minutes. Remove from pan before cutting into bars.
Ingredients: 1 chicken (3-3 1/2 lb.), cut into 8 pieces 1/4 tsp. salt 1/4 tsp. black pepper 1 c. root beer 1 c. ketchup 1/4 c. fresh lemon juice 3 Tbsp. Worcestershire sauce 3 Tbsp. light brown sugar 1/2 tsp. ground ginger 1/2 tsp. garlic powder 1/2 tsp. onion powder Directions: Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray. Place chicken pieces in baking dish; season with salt and pepper. Bake 45-50 minutes, or until no pink remains in chicken and juices run clear. In a medium saucepan, combine the remaining ingredients, mix well and bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer 20 minutes or until sauce is reduced by half. Preheat grill to medium heat. Coat chicken with sauce and grill 5 minutes per side, basting frequently with sauce. Bring remaining sauce to a boil, then serve with chicken. http://www.mrfood.com/Chicken/Root-Beer-Chicken
Ingredients: 1 small round seedless watermelon (about 3 1/2 lbs.), peeled and cut into large chunks 1/2 c. fresh lemon juice, strained 1/2 c. simple syrup 8 sprigs fresh mint; more for garnish 2 c. gin Directions: Working in batches if necessary, puree the watermelon in a blender or food processor and press the puree through a strainer. You'll need about 4 c. of juice- it is ok if there is some pulp in the juice. Chill. Put the lemon juice, simple syrup and mint in a 3 quart serving pitcher or a punch bowl and mash the mint thoroughly with a muddler or the back of a wooden spoon. Add about 4 c. of ice, the gin and the watermelon juice. Stir. Serve in rock glasses over ice. Garnish with mint sprigs.
Ingredients: 2 c. boiling water 1 pkg. (3 oz.) lemon flavored gelatin 1/4 c. lemonade flavor sugar-sweetened soft drink mix 4 fresh strawberries, sliced 2 small kiwi, peeled and sliced 1/2 c. blueberries Directions: Add boiling water to gelatin mix in a large bowl; stir 2 minutes or until completely dissolved. Stir in soft drink mix. Place fruit in 12 (3 oz.) ice pop molds; pour gelatin mixture over fruit in molds. Insert wooden pop sticks into molds. Freeze 3 hours or until firm.
Ingredients: 1/4 c. Asian toasted sesame dressing 2 Tbsp. Miracle Whip dressing 4 c. shredded lettuce 2 c. chopped cooked chicken 1 large carrot, shredded 1 green onion, thinly sliced 4 flour tortillas (10 inch) Directions: Mix dressings in a large bowl. Add lettuce, carrots and onions; mix lightly. Spoon onto tortillas; roll up.
Ingredients: 2 c. spaghetti sauce, divided 1 3/4 c. ricotta cheese 1 1/2 c. shredded mozzarella cheese 1/2 c. grated Parmesan cheese 1 egg, beaten 1/4 c. pesto 12 manicotti shells, cooked and rinsed in cold water Directions: Heat oven to 350 degrees. Spread 3/4 c. sauce onto bottom of a 9x13 baking dish. Mix cheeses,egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag. Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover. Bake 40 minutes or until heated through.
Ingredients: 1/2 c. packed brown sugar 1/4 c. butter, cubed 1 Tbsp. corn syrup 3 slices white bakery bread (1 inch thick), halved 3 eggs 3/4 c. half-and-half cream 1/2 tsp. vanilla extract 1/4 tsp. ground cinnamon 1/4 tsp. salt Directions: In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into an 8 inch square baking dish coated with cooking spray. Arrange bread over caramel. In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt; pour over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 20-25 minutes or until a knife inserted near the center comes out clean.
Ingredients: 8 large ears sweet corn, husks removed 8 bacon strips 2 Tbsp. chili powder Directions: Wrap each ear of corn with a bacon strip; place each on a piece of heavy-duty aluminum foil. Sprinkle with chili powder. Wrap securely, twisting ends to make handles for turning. Grill, uncovered, over medium-hot heat for 20 minutes or until corn is tender and bacon is cooked, turning once.
Ingredients: 2/3 c. barbecue sauce 2/3 c. seedless raspberry jam 3 Tbsp. finely chopped onion 1-2 jalapeno peppers, seeded and finely chopped 2 tsp. minced garlic, divided 2 tsp. liquid smoke, optional, divided 1/4 tsp. salt 15 chicken wings (about 3 lbs.) 1 small onion, sliced 1 c. water Directions: In a small bowl, combine the barbecue sauce, jam, chopped onion, peppers, 1 tsp. garlic, 1 tsp. liquid smoke (if desired) and salt; mix well. Cover and refrigerate for at least 2 hours. Cut chicken wings into 3 sections; discard wing tip section. Place the chicken wings in a greased 10x15 baking pan. Top with sliced onion and remaining garlic. Combine the water and remaining liquid smoke (if desired); pour over wings. Cover and bake at 350 degrees for 30 minutes or until juices run clear. Transfer wings to a greased broiler pan; brush with sauce. Broil 4-6 inches from the heat for 20-25 minutes, turning and basting every 5 minutes or until wings are well coated.
Ingredients: 2 small ripe mangoes (about 1 lb.), peeled and cut into chunks 1/2 c. dark or light rum 1/4-1/2 c. sugar, to taste 1/4 c. fresh lime juice 1/4 tsp. ground ginger Ice cubes Lime wedges Sugar to coat glass rim Directions: In a blender, blend mango, rum, sugar, lime and ground ginger until smooth, stopping once to scrape down sides. Add enough ice to reach 4 3/4 c. level on blender container; process until mixture is thick and slushy. To decorate glasses, rub a lime wedge around the rim of each glass. Place sugar in shallow bowl and spin rim of each glass in sugar. Pour mango mixture in glasses and serve. http://www.mrfood.com/Cold-Beverages/Frozen-Mango-Daiquiri-4812
Ingredients: 1 box refrigerated pie crusts, softened as directed on the box 1/2 c. graham cracker crumbs (8 graham crackers, finely crushed) 1/4 c. sugar 3 Tbsp. butter, melted FILLING: 1/2 c. marshmallow creme 2 Tbsp. (1 oz.) cream cheese, softened 1/2 c. chocolate chips Directions: Heat oven to 425 degrees. Line cookie sheets with cooking parchment paper. Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In a small shallow bowl, mix cracker crumbs and 1/4 c. sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat. Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in the center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal. Bake 9-12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.
Ingredients: 4-5 boneless, skinless chicken breasts 6 strips bacon, cooked and crumbled 2 cans cream of chicken soup 2 c. shredded Monterey Jack cheese 1 box (16 oz.) dried spiral pasta 1 Tbsp. garlic powder Salt and pepper to taste Directions: Cut chicken into bite-sized chunks. Cook chicken chunks in the bacon drippings. Add garlic powder and salt and pepper to taste. Prepare pasta according to package directions. Spray a 9x13 baking pan with nonstick cooking spray. Preheat oven to 400 degrees. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 c. cheese. Stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Bake at 400 degrees for about 20 minutes, just until cheese is melted and beginning to brown on top.
Ingredients: 10 honey graham crackers, finely crushed (about 1 1/2 c.) 1/2 c. sugar, divided 6 Tbsp. butter or margarine, melted 2 pkgs. (8 oz. each) cream cheese, softened 3 c. cold milk, divided 2 pkgs. (3.4 oz. each) lemon flavor instant pudding 1 tub (6 oz.) Cool Whip Dips strawberry creme, thawed Directions: Mix graham crumbs, 1/4 c. sugar and butter until well blended; press onto bottom of 9x13 pan. Refrigerate until ready to use. Beat cream cheese, remaining sugar and 1/4 c. milk in a medium bowl with whisk until well blended. Spread over crust. Beat pudding mixes and remaining milk with whisk for 2 minutes; pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with Cool Whips Dips. Refrigerate 4 hours.
Ingredients: 1 pkg. (16 oz.) miniature pretzels 1/4 c. canola oil 3 tsp. garlic powder 1 tsp. dill weed 1/2 tsp. lemon-pepper seasoning Directions: Place pretzels in an ungreased 15x10 baking sheet. Combine the oil, garlic powder, dill and lemon-pepper; drizzle over pretzels and toss to coat. Bake at 350 degrees for 12 minutes, stirring mixture twice. Cool on a wire rack. Store in an airtight container.
Ingredients: 1 pkg. (18 1/4 oz.) yellow cake mix 1 can (5 oz.) evaporated milk 1/4 c. butter 1/2 c. chopped nuts 36 Rolo candies, halved Directions: In a large bowl, beat the cake mix, milk and butter until blended (batter will be thick). Stir in nuts. Press half of the mixture into a 9x13 baking pan coated with cooking spray. Bake at 350 degrees for 10-12 minutes or until set. Place candies, cut side down, over the crust. Drop remaining batter by tablespoonfuls over the top. Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.
Ingredients: 28 Oreo cookies, divided 6 c. chocolate-chip mint ice cream, softened 1 tub (8 oz.) whipped topping, thawed 1 oz. Baker's semi-sweet chocolate, grated
Directions: Line a 9x13 pan with foil, with ends of foil extended over sides. Crush 20 cookies; sprinkle onto bottom of prepared pan.
Spread ice cream over crumbs in pan; top with whipped topping and grated chocolate.
Freeze 3 hours. Remove from freezer for 15 minutes before serving. Let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan before cutting into squares. Cut remaining cookies in half; use to garnish dessert squares.
Ingredients: 6 eggs 1/3 c. milk 1/8 tsp. salt 1/8 tsp. garlic powder 1/8 tsp. pepper 1/2 c. shredded cheddar cheese 1/4 c. chopped green onion 4 brown and serve sausage links, chopped 4 bacon strips, cooked and crumbled 2 green onions, chopped
Directions: Preheat grill for indirect medium heat.
In a small bowl, whisk the first 5 ingredients. Pour into 3 disposable foil tart pans (4 1/2 inch) coated with cooking spray. Sprinkle with cheese, green pepper, sausage, bacon and onions.
Cover each pan with foil. Grill, covered, for 20-22 minutes or until eggs are completely set.
Ingredients: 2 medium lemons 4 salmon fillets (6 oz. each) SAUCE: 1 1/2 tsp. cornstarch 1/2 c. water 1/3 c. lemon juice 4 tsp. butter 3 lemon slices, quartered 1 Tbsp. snipped fresh dill 1/4 tsp. salt 1/8 tsp. dried chervil Dash cayenne pepper Directions: Trim both ends from each lemon; cut lemons into thick slices. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon and lemon slices, covered, over high heat or broil 3-4 inches from the heat for 3-5 minutes on each side or until the fish flakes easily with a fork and lemons are lightly browned. For sauce, in a small saucepan, combine the cornstarch, water and lemon juice; add butter. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in quartered lemon slices and seasonings. Serve with salmon and grilled lemon slices.
Ingredients: 5 c. (1 inch) chunks of watermelon 3 c. (1 inch) chunks of cantaloupe 1 c. blueberries 1/2 c. fresh mint leaves 1/4 c. rum 1 Tbsp. lime juice 1 c. sugar 1/2 c. warm water Directions: In a large bowl, combine watermelon, cantaloupe and blueberries; set aside. In a blender, combine remaining ingredients; blend until smooth. Pour mint mixture over fruit and toss gently until evenly coated. Serve or refrigerate until ready to serve. http://www.mrfood.com/Fruit-Recipes/Mojito-Fruit-Salad
Ingredients: 1 lb. ground beef 1 onion, chopped 1 can (15 1/2 oz.) tomato sauce 2 Tbsp. chili powder 1/2 tsp. cumin 1 tsp. Worcestershire sauce 1/4 tsp. salt 1/4 tsp. black pepper 1/2 c. water Directions: In a large skillet over medium heat, saute ground beef and onion 6-8 minutes or until beef is browned, stirring often. Add remaining ingredients, stirring to combine. Bring mixture to a boil, lower heat, and simmer 7-10 minutes, or until heated through and well combined, stirring occasionally. http://www.mrfood.com/Relishes-Sauces-Seasonings/Old-Time-Hot-Dog-Sauce-3799
Ingredients: 1 (9 inch) frozen or prepared apple pie 2 c. (1 pint) heavy cream Directions: If using a frozen pie, bake according to package directions. Let cool at least 2 hours. Cut pie into 8 slices then cut each slice into about 12 chunks. In a large bowl, beat heavy cream until stiff peaks form. Spoon 1/3 of the whipped cream evenly into 8 parfait glasses. Layer half the pie chunks over the cream then repeat the layers. Top with remaining whipped cream and chill for at least 1 hour before serving. http://www.mrfood.com/Misc-Desserts/Apple-Pie-Parfaits
Ingredients: 1 whole chicken or 3 1/2 lbs. meaty chicken pieces 1/2 tsp. kosher salt Snipped fresh herbs (optional) GLAZE: 1/2 of a small watermelon 1 jar (12 oz.) apple jelly Peel and juice from 1 small lime 2 tsp. crushed red pepper 1 tsp. bottled hot pepper sauce Pinch of salt Directions: Prepare watermelon glaze (see below); reserve 1/3 c. of the glaze. Pat chicken dry with paper towels. To butterfly chicken, using poultry or kitchen shears, cut along each side of the backbone to remove it. Turn chicken breast-side up. Open the 2 sides of the chicken as if you were opening a book and lay it flat. Break breastbone by firmly applying pressure and pressing down. Tuck wing tips under upper wings. Prepare grill for indrect grilling (put fire on side side of the grill). Brush chicken with olive oil. Season chicken on both sides with salt and black pepper. Place skin-side down, on center of the grill over indirect medium heat. Cover and grill for 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 c. glaze on the skin. Cover and grill for 25-30 minutes more, or until juices run clear and an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees, brushing with glaze two more times. Remove chicken from the grill; brush with the reserved 1/3 c. glaze. Let chicken rest for 10 minutes. Cut chicken into pieces. Serve with watermelon slices reserved from watermelon glaze and, if desired, sprinkle with herbs. GLAZE: Cut watermelon in half. Slice and reserve 1/2 for serving with chicken; refrigerate until serving time. Cut the remaining watermelon into chunks (about 4 c.). Place in a food mill, juicer or blender and collect the juice- blend until nearly smooth. Pour mixture through a fine-mesh sieve over a bowl; discard solid bits. Reserve 1 c. juice and drink or freeze the rest. In a small saucepan melt apple jelly over low heat, stirring often so it does not burn. Stir in the 1 c. reserved watermelon juice, lime juice and lime peel. Add crushed red pepper, hot pepper sauce and salt. Mix and taste. Adjust seasoning as desired; remove from heat.
Ingredients: 1 tube (16.5 oz.) refrigerated peanut butter cookie dough 3 1/2 c. miniature marshmallows 3/4 c. milk chocolate chips 2 tsp. shortening 1 1/2 c. milk chocolate M&Ms Directions: Preheat oven to 350 degrees. Let dough stand at room temperature for 5-10 minutes to soften. With floured hands, press dough into an ungreased 9x13 baking pan. Bake 18-20 minutes or until lightly browned and edges are firm. Sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffy. In a microwave, melt chocolate chips and shortening; stir until smooth. Sprinkle M&Ms over marshmallows; drizzle with chocolate mixture. Refrigerate until set before cutting. Note~ I made this for a 4th of July reunion and they were a huge hit. I noticed the cookie dough warmed up quickly when I was putting it in the pan to spread it out so I threw it in the freezer for a bit halfway through spreading the dough so that it would not keep sticking.
Ingredients: 3 Tbsp. Grey Poupon savory honey mustard, divided 2 Tbsp. Worcestershire sauce 1 boneless, skinless chicken breast (6 oz.), cut into 24 pieces 8 slices bacon, cut into thirds 4 oz. sharp-white cheddar cheese, cut into 12 slices 24 Ritz crackers 2 tsp. fresh parsley, chopped Directions: Heat broiler. Mix 2 Tbsp. mustard and Worcestershire sauce. Add to chicken; toss to coat. Refrigerate 30 minutes. Drain chicken; discard marinade. Wrap bacon around chicken; secure with toothpicks. Broil, 4 inches from heat, 10 minutes or until bacon is crisp and chicken is done, turning after 5 minutes. Heat oven to 350 degrees. Remove toothpicks. Cut cheese slices in half. Place crackers on baking sheet; top with cheese. Bake 4-5 minutes or until melted. Top with chicken and remaining ingredients.
Ingredients: 1 1/4 lb. pork tenderloin Salt and pepper 1/3 c. orange marmalade 1/2 tsp. ground ginger Directions: Preheat oven to 425 degrees. Line a large baking pan with heavy-duty foil and place a wire rack inside. Sprinkle tenderloin with salt and pepper and roast for 15 minutes. Combine marmalade and ground ginger. Brush all over tenderloin, and continue to roast until an instant-read thermometer inserted in the thickest part reads 155 degrees, about 10 minutes longer. Turn oven to broil and place tenderloin under broiler to caramelize marmalade 1- 1 1/2 minutes (watch carefully and remove before jam starts to burn). Let stand for 5 minutes before slicing and serving.
Ingredients: 2 Tbsp. unsalted butter 2 Vidalia onions, sliced into 1/4 inch thick rings 2 large shallots, sliced into 1/8 inch thick rings 3 cloves garlic, minced 2 c. sour cream 1 c. mayonnaise 1 tsp. celery salt 1 tsp. Worcestershire sauce Kosher salt and freshly ground black pepper Chives, finely chopped, for garnish Potato chips, for serving Directions: In a large saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15-20 minutes, or until golden brown and caramelized. Add the shallots and saute for 8-10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat and let cool for 5 minutes, then chop the onion mixture into 1/4 inch pieces. Set aside to cool to room temperature. In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 tsp. each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Garnish with chives and serve with potato chips.
Ingredients: 3/4 c. brown sugar 8 oz. cream cheese, softened 1 Tbsp. vanilla Directions: Combine all ingredients in a medium bowl. Dip your apples into it.
Ingredients: Zest and juice of 2 lemons 2 boxes (18.25 oz. each) white cake mix 6 large egg whites 1 tsp. lemon extract FROSTING: 1/2 c. (1 stick) unsalted butter, at room temperature 1/2 c. solid vegetable shortening, at room temperature 2 boxes (1 lb. each) confectioners' sugar 4 Tbsp. milk 2 Tbsp. lemon juice DECORATION: 3/4 c. fresh blueberries, washed and dried 3 c. fresh large raspberries, washed and dried Directions: Heat oven to 350 degrees. Coat two 15x10 jelly roll pans with nonstick cooking spray. Pour lemon juice into 4 cup measuring cup; add enough water to equal 2 2/3 cups. In a large bowl, beat cake mixes, egg whites, lemon zest, juice-water mixture and lemon extract to blend, about 3 minutes. Divide evenly between two prepared baking pans; smooth tops. Bake at 350 degrees until cake springs back when lightly touched, about 20 minutes. Let cool on wire racks 10 minutes. Place rack over each cake. Carefully invert cakes and racks and remove pans from cakes. Let cool to room temperature. If making ahead, wrap cooled layers in plastic wrap; refrigerate for several days. Bring to room temperature before proceeding. For frosting: beat butter and shortening in a large bowl 1-2 minutes, until fluffy. Add confectioners' sugar, milk and lemon juice. Continue beating on low until well blended and good spreading consistency, adding more milk a teaspoon at a time. Decoration: place 1 layer on serving tray. Reserve 1 c. frosting for piping. Frost layer with 1 c. frosting; top with second layer; frost top and sides. Place reserved frosting in pastry bag with a star tip. Mark off a field for "stars" with toothpicks- 6 inches across and 5 inches down. Fill with blueberries. Place seven red "stripes" of raspberries on cake as shown in the picture, leaving equal spacing for 6 white "stripes" between them. Carefully pipe white frosting "stripes" between the rows of raspberries. Refrigerate, uncovered, to set frosting, then loosely cover with nonstick aluminum foil. Refrigerate until ready to serve. Let stand at room temperature for about 20 minutes before serving.
Ingredients: 1 sheet frozen puff pastry (1/2 of 17.3 oz. pkg.), thawed 1 pkg. (3.4 oz.) vanilla flavor instant pudding mix 1 c. cold milk 1 c. thawed whipped topping 1 square Baker's white chocolate 1 c. quartered fresh strawberries 1 can (11 oz.) mandarin oranges, drained 1 kiwi, peeled, sliced and halved 3 Tbsp. apricot preserves 2 tsp. water Directions: Heat oven to 400 degrees. Unroll pastry on baking sheet. Fold over edges of pastry to form 1/2 inch rim; press firmly to base to seal. Prick pastry sheet with fork. Bake 10-15 minutes or until puffed and golden brown. Cool completely. Place on serving tray. Beat pudding mix and milk in a large bowl with whisk for 2 minutes. Stir in whipped topping; spread onto pastry. Melt chocolate as directed on package. Arrange fruit over pudding mixture. Mix preserves and water; brush onto fruit. Drizzle with chocolate. Let stand until chocolate is firm.
