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 bag (10 oz.) angel-hair slaw mix 1 large red bell pepper, seeded and thinly sliced 1 large green bell pepper, seeded and thinly sliced 1 large orange bell pepper, seeded and thinly sliced 1 large yellow bell pepper, seeded and thinly sliced 1 large purple bell pepper, seeded and thinly sliced 1 c. grape tomatoes, sliced 1/3 c. olive oil 1/3 c. white wine vinegar 1 Tbsp. sugar 1 tsp. kosher salt 1 tsp. freshly ground black pepper 2 tsp. dried basil 2 tsp. dried oregano Directions: Place slaw mix, peppers and tomatoes in a large glass jar with a lid. Shake to combine; set aside. In a small bowl, combine the olive oil, vinegar, sugar, salt, pepper, basil and oregano; whisking well. Pour mixture over peppers. Close lid and shake well to coat. Serve slaw from jar, if desired. Store covered in the refrigerator. Slaw is best when made a day before serving.
Ingredients: 1 1/2 c. multi-grain penne pasta, uncooked 1 pkg. (9 oz.) fresh spinach leaves 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 1 tsp. dried basil leave 1 can (14 1/2 oz. diced tomatoes, drained 1 jar (14 oz.) spaghetti sauce 2 oz. (1/4 of 8 oz. pkg.) Neufchatel cheese, cubed 1 c. 2% milk shredded mozzarella cheese, divided 2 Tbsp. grated parmesan cheese Directions: Heat oven to 375 degrees. Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute. Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 minutes. Stir in tomatoes and spaghetti sauce; bring to a boil. Simmer on low heat 3 minutes or until chicken is done, stirring occasionally. Stir in Neufchatel. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 c. mozzarella; pour into 2 qt. casserole sprayed with cooking spray. Bake 20 minutes or until heated through; top with remaining cheeses. Bake 3 minutes or until mozzarella is melted.
Ingredients: 20 Oreo cookies, finely crushed, about 2 cups 1/4 c. butter, melted 2 pkgs. (8 oz. each) cream cheese, softened 1/2 c. sugar 1 tsp. vanilla 1 tub (8 oz.) frozen whipped topping, thawed, divided 2 oz. Baker's semi-sweet chocolate Directions: Line a 9 inch square pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan. Beat cream cheese, sugar and vanilla in a large bowl with mixer until light and fluffy. Add 2 c. whipped topping; beat on low speed until blended. Spread over crust. Freeze 4 hours or until firm. Microwave remaining whipped topping and chocolate in a microwaveable bowl on high for 1 minute; stir until chocolate is completely melted and mixture is well blended. Cool slightly. Use foil handles to lift cheesecake from pan. Drizzle with chocolate mixture.
Ingredients: 1/4 c. sugar 1 Tbsp. cornstarch 1/2 tsp. salt 1/4 c. vinegar 1/4 c. water 2 cans (15 oz. each) sliced beets, drained 1 Tbsp. diced onion 1 Tbsp. butter Directions: In a saucepan, combine sugar, cornstarch, salt, vinegar and water; stir until smooth. Bring mixture to a boil over medium heat and cook 1-2 minutes, or until thickened. Add beets and onion to mixture and simmer on low 8-10 minutes or until heated through, stirring occasionally. Add butter, stir until melted, and serve. http://www.mrfood.com/Vegetables/Lancaster-Pickled-Beets
Ingredients: 2 c. sugar 1 c. buttermilk 2 eggs 1/2 c. canola oil 1/2 c. strong brewed coffee 2 c. all-purpose flour 3/4 c. plus 1 Tbsp. baking cocoa, divided 1 1/4 tsp. baking powder 1/2 tsp. sea salt 1/4 tsp. baking soda 3/4 lb. bacon strips, cooked and crumbled, divided 1 can (16 oz.) chocolate frosting Directions: In a large bowl, beat the sugar, buttermilk, eggs, oil and coffee until well blended. In a small bowl, combine the flour, 3/4 c. cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in 2/3 of the bacon. Fill paper-lined muffin cups 2/3 full. Bake at 375 degrees for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Sprinkle with remaining bacon; dust with remaining cocoa. Refrigerate leftovers.
Ingredients: 1/4 c. olive oil 3 Tbsp. butter 4 cloves garlic, minced 1/2 tsp. dried basil 1/2 tsp. dried oregano 1 1/2 tsp. salt Pinch of crushed red pepper, optional 1 lb. shell pasta or similar shape 1 head broccoli, cut into florets with 1 inch stems 1/4 lb. pepperoni, diced 2 Tbsp. grated Parmesan or Romano cheese Directions: In a small skillet over low heat, heat olive oil and butter until melted; stir in garlic, basil, oregano, salt and crushed red pepper. Cook until garlic is soft, about 5 minutes, stirring occasionally (do not let the garlic brown). Meanwhile, in a large pot of boiling salted water, cook pasta and broccoli 8-10 minutes, or until both are tender, stirring occasionally. Drain, reserving 1/2 c. of cooking water. Place pasta and broccoli in a large bowl. Toss with garlic mixture, reserved cooking water and pepperoni. Sprinkle with cheese and serve. http://www.mrfood.com/Pastas/Shells-with-Broccoli-3466
(Courtesy of froggyandthemouse.com and Melinda West)
Ingredients: 1 c. Countrytime lemonade mix 4 c. cold water 1 can (46 oz.) pineapple juice 2 cans (12 oz. each) lemon lime soda Directions: Mix all ingredients in a punch bowl and serve. Note~ The original recipe calls for 2 c. water but after trying it, it needed a bit more water due to being sour. Feel free to use between 2-4 c. water depending on what you like.
Ingredients: 2 c. Bisquick mix 2 eggs, lightly beaten 1 1/4 c. 2% milk 2 Tbsp. canola oil 1 medium apple, peeled and shredded 1 Tbsp. grated lemon peel APPLE SYRUP 1 c. packed brown sugar 2/3 c. unsweetened apple juice 3 Tbsp. butter 1/8 tsp. ground cinnamon Dash ground cloves Directions: Place biscuit mix in a large bowl. Combine the eggs, milk and oil; stir into biscuit mix just until moistened. Stir in apple and lemon peel. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. In a small saucepan, combine the syrup ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Serve with pancakes.
Ingredients: 1 container (8 oz.) dairy sour cream 1/4 c. packed brown sugar 1 Tbsp. Kahlua or other coffee liqueur Assorted fresh fruits Directions: In a small bowl, stir together sour cream, brown sugar and coffee liqueur. Cover and chill the dip for at least 2 hours or until serving time (up to 24 hours). Stir before serving. Serve with a tray of assorted fruits for dessert or as an appetizer. Note~ For a non-alcoholic version, stir 1/2-1 tsp. instant coffee crystals into 1 Tbsp. water- substitute for Kahlua.
Ingredients: 2 Tbsp. olive oil 1 lb. refrigerated pizza dough, at room temperature 3/4 c. salsa 4 oz. dry-cured Spanish chorizo, chopped 1/2 c. mixed red and yellow pepper strips 1 pkg. (8 oz.) shredded triple cheddar cheese with a touch of Philadelphia (Kraft) Directions: Heat grill to medium heat. Brush 1 Tbsp. oil onto a large sheet of parchment paper. Divide dough in half; place 1 piece on prepared parchment. Roll out to 12 inch round. Repeat with remaining oil, dough and second sheet of parchment. Transfer dough, parchment sides up, to grill; remove parchment. Grill 2-4 minutes, or until bottoms of crust are lightly charred. Place, grilled-sides up, on work surface. Top with salsa, chorizo, peppers and cheese. Grill 4-5 minutes or until cheese is melted.
Ingredients: 1 c. chopped onion 1/4 c. butter 1/4 c. flour 1 c. milk 1 can (1-2 c. beef, chicken or vegetable stock 2 c. (about 8 oz.) shredded Wisconsin smoked gouda 1/4 tsp. paprika Salt and pepper to taste 1 lb. elbow macaroni 1 bag (16 oz.) frozen cauliflower 6 bacon slices Directions: In a large frying pan, saute onions in butter until transparent. Add flour and stir constantly. Slowly add milk and stock. Mix until thick. Add cheese and season with paprika, salt and pepper. Simmer over low heat. Meanwhile, bring a large pot of water to a boil. Add elbow macaroni and frozen cauliflower. Cook for 10 minutes. Drain and set aside. Cook 6 slices of bacon in a frying pan over medium heat. Once crisp, remove bacon to a plate lined with paper towels to drain. Once cooled, chop the bacon into small pieces. Pour the cheese sauce over the cooked pasta and cauliflower, toss in bacon pieces, and stir to coat. Serve warm.
Ingredients: 1 c. mayonnaise 1/2 c. sour cream 1/4 c. buttermilk 1 Tbsp. fresh parsley, minced 1 Tbsp. fresh chives, minced 1 Tbsp. fresh dill, minced 1 Tbsp. apple cider vinegar 1 tsp. fresh garlic, minced 1/2 tsp. worcestershire sauce 1/8 tsp. Tabasco, to taste 1/4 tsp. kosher salt 1/4 tsp. black pepper Directions: Combine all ingredients in a bowl and whisk to blend. Cover and chill for several hours to infuse flavors.
Ingredients: 1 box (18.25 oz.) German or other chocolate cake mix 3/4 c. (1 1/2 sticks) butter, melted 2/3 c. evaporated milk, divided 1 c. chopped pecans 2 pkgs. (7 oz. each) chocolate-covered or plain caramels 1 c. (6 oz.) semisweet chocolate chips Directions: Preheat oven to 350 degrees. Coat a 9x13 baking dish with nonstick cooking spray. In a large bowl, combine cake mix, butter, 1/3 c. evaporated milk and pecans, stirring with a spoon until a dough forms. Press half the dough into the baking dish and bake 6 minutes, reserving remaining dough. Meanwhile, in a medium saucepan, melt caramels with remaining 1/3 c. evaporated milk over medium heat, stirring frequently. Remove baking dish from oven and sprinkle with chocolate chips over warm dough. Spread caramel mixture over chips them crumble remaining dough over top. Bake 20 minutes. Let cool then refrigerate at least 1 hour before cutting. http://www.mrfood.com/Brownie-Recipes/Chocolate-Caramel-Brownies-from-Mr-Food
Ingredients: 3/4 c. (1 1/2 sticks) unsalted butter, melted 1/2 c. confectioners' sugar 2 tsp. vanilla extract 1/4 tsp. salt 2 1/4 c. all-purpose flour FILLING: 2 c. granulated sugar 1/3 c. all-purpose flour 6 large eggs 2 tsp. grated lemon rind 1/2 c. lemon juice 1 c. blueberries, rinsed 1/4 c. confectioners' sugar Directions: Heat oven to 350 degrees. Line a 9x13 baking pan with nonstick foil. In a medium-size bowl, stir together butter, confectioners' sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough evenly over bottom of prepared pan. Bake crust at 350 degrees for 20 minutes or until edges are lightly browned. In a large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust. Bake for 30 minutes or until set. Let cool in pan on wire rack. Dust with confectioners' sugar. Cut into diamonds.
Ingredients: 14 whole graham cracker boards, crushed (2 1/4 c. crumbs) 3 Tbsp. sugar 1/4 tsp. salt 6 Tbsp. (3/4 stick) unsalted butter, melted BROWNIE: 6 oz. bittersweet chocolate, chopped 3/4 oz. (1 1/2 sticks) butter 3 eggs 1 1/4 c. sugar 1 c. all-purpose flour 1 tsp. salt 2 tsp. vanilla TOPPING: 1 jar (7.5 oz.) marshmallow cream (about 1 1/2 c.) 2 Tbsp. milk 1 c. mini chocolate kisses 3 whole graham cracker boards, broken up Directions: Heat oven to 350 degrees. Combine 2 1/4 c. cracker crumbs, sugar, salt and butter in a bowl until evenly moistened. Transfer to a 9x13 baking pan; press evenly into bottom. Refrigerate 1 hour or until set. Combine chocolate and butter in a glass bowl. Heat in microwave on high until chocolate and butter are melted, about 1 minute. Stir mixture until smooth. Beat eggs and sugar in a large bowl until blended. While beating, gradually add chocolate mixture to egg mixture; beat until smooth. Stir in flour and salt. Add vanilla. Pour evenly over crust. Bake at 350 degrees for 30 minutes or until center is set. While brownie layer is baking, whisk marshmallow cream and milk in a small bowl until well blended and smooth. Remove brownie from oven; cover with marshmallow topping. Spread or tilt the pan to level topping and completely cover brownie layer. Sprinkle mini kisses evenly over marshmallow. Scatter crumbled graham crackers over the top. Bake at 350 degrees for 3 more minutes or until chocolate kisses are glossy and marshmallow topping is set. Let cool in pan on a wire rack. Cut into bars and remove from pan.
Ingredients: 2 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 2 eggs 1/2 c. canola oil 2/3 c. sugar 1/2 c. buttermilk Juice of 2 lemons, divided Zest of 1 lemon 1 c. grated zucchini 1 c. powdered sugar Directions: Preheat oven to 350 degrees. Blend together flour, baking powder and salt; set aside. Beat 2 eggs well then add oil and sugar; blend well. Add buttermilk, juice of 1 lemon and zest. Mix well. Fold in the zucchini. Add wet ingredients to the dry ingredients. Blend together but do not overmix. Pour the batter into a prepared bread loaf pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then remove to a wire rack. Mix together powdered sugar and the juice of 1 lemon. Mix until well blended. Spoon over the cooled loaf. Note~ I used a white whole wheat flour in this recipe and it worked well. I also got some juicy lemons so it tastes very lemony.
Ingredients: 2 c. all-purpose flour 2 c. packed brown sugar 2 tsp. baking powder 1/4 tsp. salt 1/2 c. butter, melted and cooled 2 eggs 1 tsp. vanilla extract 1 c. semi-sweet chocolate chunks 4 Heath candy bars (1.4 oz. each), coarsely chopped Directions: In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, beat the butter, eggs and vanilla until smooth. Stir into dry ingredients just until combined (batter will be thick). Spread into a 9x13 baking pan coated with cooking spray. Sprinkle with chocolate chunks and chopped candy bars; press gently into batter. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
Ingredients: 6 tea bags 6 c. boiling water 1 c. sugar 1/2 c. water 6 Tbsp. fresh lemon juice Directions: Place tea bags in a 9x13 baking dish. Pour boiling water over tea bags; let steep 10 minutes. Remove and discard tea bags. Meanwhile, in a medium saucepan, bring sugar and water to a boil over medium-high heat. Remove from heat and add to tea along with lemon juice. Mix well and let cool to room temperature. Cover and freeze at least 6 hours, or until firm. Remove from freezer and scrape entire mixture with a fork until fluffy. Serve, or spoon into a freezer container and keep frozen until ready to serve. http://www.mrfood.com/Cold-Beverages/Frozen-Iced-Tea
Ingredients: 1 large onion, peeled, trimmed and cut into quarters 1 habanero or scotch bonnet chile, stemmed and seeded 1 clove garlic 1 Tbsp. chinese five-spice powder 1 Tbsp. ground allspice 1 tsp. dried thyme Pepper 1/2 c. soy sauce 1/4 c. vegetable oil 4 chicken leg quarters (drumsticks and thigh pieces, about 4 3/4 lbs.) Chopped cilantro leaves, for garnishing, optional Directions: Using a food processor or blender, finely chop the onion, chile, garlic, five-spice power, allspice, thyme and 1 tsp. pepper. With the machine on, gradually blend in the soy sauce, then the oil. Pat the chicken pieces dry and place in a large bowl; pour the jerk seasoning on top and turn the pieces to coat. Refrigerate for at least 3 hours or up to 24 hours. Remove and let stand at room temperature for 45 minutes before grilling. Meanwhile, preheat a gas grill to between 350-400 degrees. Transfer the chicken to the hot grate, cover the grill and cook, turning once, until the skin is browned and the juices run clear when the joints are pierced with the tip of a sharp knife, about 45 minutes. Remove and let rest for 10 minutes, then, using a sharp knife, split the legs through the joints and serve. Top with cilantro, if desired.
Ingredients: 2 lbs. potatoes, unpeeled, washed and cut into chunks 1/2 c. ranch dressing (bottled, not the dry packet) 1/2 c. shredded cheddar cheese, plus 1/4 c. more for topping 1/4 c. crumbled, cooked bacon or real bacon pieces from jar 1 Tbsp. dried dill weed 3 scallions, washed and chopped Salt Pepper Sour cream (optional) Non-stick cooking spray Directions: Preheat oven to 350 degrees. In a large bowl, add the ranch dressing, dill, cheese and bacon. Add in the potatoes. Sprinkle in a generous pinch of salt and pepper. Toss to coat potatoes. Spoon onto a greased 9x13 baking dish. Cover with foil. Bake for 60 minutes. Stir gently halfway through to get the bottom potatoes rotated so they don't become burnt and to ensure that the middle and top potatoes get a chance to brown. Remove foil. Raise oven temperature to 400 degrees. Gently stir again, as necessary. Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.
Serve with scallions sprinkled on top for garnish and sour cream.
Ingredients: 4 c. fresh blueberries 3 c. sugar 1/2 tsp. salt 1 Tbsp. lemon juice Directions: In a large pot, combine all ingredients. Using a potato masher or wooden spoon, smash the blueberries. Cook the blueberry mixture over medium heat for 30-35 minutes, or until thickened. Let cool then pour into a glass bowl, cover and refrigerate overnight. http://www.mrfood.com/Relishes-Sauces-Seasonings/Blueberry-Patch-Jam
Ingredients: 1 box (7.75 oz.) 50 percent-less-fat creme sandwich cookies (18 cookies) 5 Tbsp. yellow cornmeal 1 large egg 1/2 c. frozen light nondairy whipped topping, thawed 1/4 c. bottled lemon curd 1 Tbsp. grape jelly 1 1/2 c. fresh blueberries Directions: Heat oven to 350 degrees. Coat a 11x7 tart pan with removable bottom with nonstick cooking spray. Break apart cookies; place in food processor. Add cornmeal. Process until cookies are finely crushed. Add egg; process until crumbs stick together. Between 2 sheets of plastic wrap, roll dough into 12x8 inch rectangle. Press into tart pan. Bake crust in oven until lightly browned around edge, 15-20 minutes. Transfer pan to rack; let cool. With a sharp knife, release the edge of the crust from the pan. Remove side. Transfer tart to serving platter (you may leave the pan bottom in place). In a small bowl, stir together topping and curd. In a small saucepan, heat grape jelly until melted. Remove from heat. Add blueberries to jelly. With a metal spatula, spread lemon filling over crust. Top with berries. Serve immediately, or refrigerate, loosely covered, for up to 2 hours.
Ingredients: 4 slices bacon 1 c. mayonnaise or salad dressing 2 Tbsp. red wine vinegar 2 tsp. sugar 1 tsp. celery seeds 5 c. shredded green and/or red cabbage or packaged shredded broccoli (broccoli slaw) 1 c. shredded carrots (2 medium) 1/2 c. sunflower kernels 1/2 c. quartered cherry tomatoes 1/3 c. thinly sliced green onions Salt Ground black pepper Directions: In a large skillet, cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 Tbsp. drippings. Crumble bacon; set aside. In a large bowl, combine the reserved drippings, mayonnaise, vinegar, sugar and celery seeds. Add cabbage, carrots, sunflower kernels, tomatoes and green onions; toss gently to coat. Stir in crumbled bacon. Season to taste with salt and pepper. Transfer coleslaw to a bowl or storage container; cover and chill overnight. Serve within 2 hours of removing coleslaw from refrigerator; discard any leftovers.
Ingredients: 1 1/4 c. corn flake crumbs 2-3 tsp. chipotle chili powder 1 tsp. ground cumin 3/4 tsp. garlic salt 1/2 c. evaporated milk 12 bone-in chicken thighs, about 4 lbs. total Directions: Heat oven to 375 degrees. Line 2 baking sheets with aluminum foil. In a pie dish or shallow bowl, whisk together the corn flake crumbs, chili powder, cumin and garlic salt. Pour evaporated milk in a second pie dish. Dip chicken thigh into the milk and shake off the excess. Roll it around in the corn flake crumbs until completely coated. Shake off excess. Place on the prepared baking sheet. Repeat with the remaining chicken. Bake at 375 for 50-55 minutes or until golden brown, crispy and the internal temperature registers 160 degrees. May be served warm or at room temperature.
Ingredients: 3 eggs, beaten 2 c. sugar 3 Tbsp. cinnamon 3 Tbsp. vanilla 1 Tbsp. salt 1 c. oil 2 c. shredded zucchini 1/2 c. nuts 3 c. flour 1 Tbsp. baking soda Directions: Preheat oven to 350 degrees. Combine all of the ingredients in a bowl. Mix thoroughly. Pour into a greased bread loaf pan. Bake for 40 minutes. Remove from the pan and place on a wire cooling rack. Note~ This can also be made into muffins but the cooking time will have to be adjusted.
Ingredients: 1 can (14 oz.) sweetened condensed milk 3/4 c. peanut butter 2 c. biscuit baking mix 1 tsp. vanilla extract Sugar Directions: Preheat oven to 375 degrees. In a large bowl, beat sweetened condensed milk and peanut butter until smooth. Beat in biscuit mix and vanilla extract; mix well. Shape dough into 1 inch balls, then roll in sugar and place 2 inches apart on ungreased baking sheets; flatten with a fork. Bake 6-8 minutes, or until light golden (do not overbake). Cool in pan. Store, tightly covered, at room temperature. http://www.mrfood.com/Cookie-Recipes/Easy-Peanut-Butter-Cookies-3715
Ingredients: 4 boneless skinless chicken breast halves (4 oz. each) 4 Tbsp. butter, divided 1/2 c. white wine or chicken broth 1/2 c. heavy whipping cream 1 Tbsp. minced fresh rosemary Directions: In a large skillet over medium heat, cook chicken in 1 Tbsp. butter for 4-5 minutes on each side or until a thermometer reads 165 degrees. Remove and keep warm. Add wine to pan; cook over medium-low heat; stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken.
Ingredients: 2 pkgs. (1/4 oz. each) active dry yeast 3 1/4 c. warm water (110-115 degrees) 1/4 c. bread flour 1/3 c. canola oil 1/3 c. honey 3 tsp. salt 6 1/2- 7 1/2 c. whole wheat flour 1/2 c. sunflower kernels 3 Tbsp. butter, melted Directions: In a large bowl, dissolve yeast in warm water. Add the bread flour, oil, honey, salt and 4 c. whole wheat flour. Beat until smooth. Stir in the sunflower kernels and enough remaining flour to form a firm dough. 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; divide into three portions. Shape into loaves; place in 3 greased loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 35-40 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool.
Ingredients: 2 c. all-purpose flour 1/2 c. sugar 1 tsp. baking powder 1 tsp. salt 3/4 c. peanut butter 1 egg, slightly beaten 1 c. milk 1/4 c. strawberry or raspberry preserves Directions: Preheat oven to 350 degrees. Coat a loaf pan with cooking spray. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the peanut butter with an electric beater on medium speed, until well combined. Add the egg and milk; stir until well blended. Spread half of the batter into the loaf pan and spoon preserves down the center of the batter. Top with remaining batter, covering preserves completely. Bake 55-60 minutes or until a wooden toothpick inserted in the center comes out clean. Invert onto a wire rack and let cool completely. Slice and serve. http://www.mrfood.com/Bread/Peanut-Butter-and-Jelly-Bread
Ingredients: 1 oz. vodka 1 oz. tripe sec 1 oz. peach schnapps Squeeze of lime juice Splash of cranberry juice Splash of club soda Directions: Mix vodka, triple sec and peach schnapps in a shaker with ice. Pour into a glass over ice. Add lime juice, cranberry juice and club soda.
Ingredients: 24 chicken wings Peanut oil for frying 1/4 c. brown sugar 4 cloves of garlic, finely chopped 1/2 tsp. prepared horseradish 1/4 tsp. ground ginger 3 Tbsp. butter 1/4 c. soy sauce 1/2- 3/4 c. bourbon 3/4 c. ketchup A few dashes of hot sauce 12 slices of bacon Directions: Fry wings in 360-370 degrees peanut oil until they are just about done, about 5-6 minutes. Cut bacon slices in half. Remove wings from fryer and allow to cool slightly. Wrap them with bacon, using a toothpick to hold the bacon in place. Put the wings back in the fryer until they are done, about 1-2 minutes. Mix the butter, brown sugar, garlic, horseradish, ginger, soy sauce, bourbon, ketchup and hot sauce. Cook for 10 minutes over low-medium heat. Remove the wings from the fryer and drench them in the sauce.
Ingredients: 3/4 c. orange-pineapple juice 1 Tbsp. cornstarch 3/4 c. coconut-flavored rum 3 Tbsp. dark-brown sugar 1 tsp. rum extract 1/2 tsp. coconut extract 1 peeled and cored pineapple (about 9 oz.) 1 small prepared pound cake (about 11 oz.) 1 light pineapple-coconut ice cream (Haagen-Dazs makes one) Directions: Stir together 1 Tbsp. of the juice and the cornstarch. Set aside. In a small saucepan, combine the remaining juice, rum and brown sugar. Bring to a boil over medium-high heat and simmer for 10 minutes. Stir in the cornstarch mixture and extracts. Cook another 2 minutes. Set sauce aside. Cut pineapple into 8 slices, each about 3/4 inch thick. Cut pound cake into 8 slices, each about 1 inch thick. Heat gas grill to medium or prepare charcoal grill with medium-hot coals. Brush pineapple with some of the rum sauce. Grill 5 minutes, turning once, until grill marks form. Set aside. Grill pound cake slices 2 minutes or until grill marks appear, turning once. Serve pound cake slices, topped with grilled pineapple and a scoop of ice cream. Drizzle with remaining sauce.
