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: 3 c. all-purpose flour 2 c. sugar 1 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 2 eggs, lightly beaten 1 1/4 c. canola oil or vegetable oil 2 tsp. vanilla 3 medium Granny Smith apples, peeled and chopped (about 3 cups) 1 c. chopped pecans or walnuts, toasted Sweetened whipped cream (optional) Apple slices (optional) Directions: Preheat oven to 350 degrees. Grease a 9x13 baking pan; set aside. In a very large bowl combine flour, sugar, baking soda, salt and cinnamon; make a well in center of dry mixture and set aside. In a medium bowl combine eggs, oil and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened (batter will be thick). Spread batter in prepared pan. Bake for 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for at least 1 hour. Serve slightly warm or at room temperature. If desired, top each serving with sweetened whipped cream and apple slices.
Ingredients: 1 (9 oz.) ready-to-fill graham cracker pie crust (10 inch) 1/2 c. granulated sugar 1/4 c. cornstarch 1/8 tsp. kosher salt 2 c. whole milk 2 c. heavy cream 4 large egg yolks 1/2 tsp. pure vanilla extract 2 large bananas Directions: To transfer the pie crust to your own pie plate, unfold the top rim of the crust's foil pan packaging; hold the plastic cover in place and invert. Remove the foil pan, place a pie plate over the crust, invert again and remove the plastic cover. In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk and 1 c. of the heavy cream and whisk until fully incorporated; whisk in the egg yolks. Bring the mixture to a simmer. Gently simmer, stirring occasionally, until thickened, 12-15 minutes. Remove from heat and stir in the vanilla. Pour half the pudding mixture into the pie crust. Slice the bananas crosswise 1/4 inch thick and arrange in a single layer on top of the pudding. Top with remaining pudding and smooth the top. Place a piece of the plastic wrap directly onto the surface of the pudding. Refrigerate until chilled, at least 3 hours and up to 1 day. When ready to serve, using an electric mixer, beat the remaining cup cream in a medium bowl until stiff peaks form; spread over the pie.
Ingredients: 2 2/3 c. all-purpose flour 1 tsp. baking soda 3/4 tsp. salt 1/2 tsp. ground allspice 3/4 c. canned solid-pack pumpkin 1/4 c. milk 1 c. granulated sugar 1/4 c. (1/2 stick) unsalted butter, softened 2 eggs ICING: 3 c. confectioners' sugar 3 Tbsp. light corn syrup 1/2 tsp. vanilla 3 Tbsp. plus 4 tsp. milk 2 Tbsp. unsweetened cocoa powder Directions: Heat oven to 350 degrees. Coat 2 baking sheets with nonstick cooking spray. In bowl, combine flour, baking soda, salt and allspice. In small bowl, stir together pumpkin and milk. In large bowl, beat sugar and butter until blended, 1 minute. Beat in eggs. On low speed, alternately beat in flour mixture and pumpkin mixture, ending with flour mixture. Drop 1/4 cupfuls of dough onto prepared sheets, spacing 2 inches apart. Spread slightly with spatula. Bake 1 sheet at a time in 350 degrees oven 13-15 minutes, until toothpick inserted in centers tests clean. Remove cookies to rack to cool. Blend confectioners' sugar, corn syrup, vanilla and 3 Tbsp. plus 2 tsp. milk until smooth. Remove 1/3 c. icing to small bowl and stir in cocoa and remaining 2 tsp. milk. Transfer chocolate icing to plastic bag; snip off bottom corner. Turn cookies flat-side up. Spread white icing over 1 cookie. Beginning at the center, pipe a spiral of chocolate icing onto the cookie. Starting in the center of the spiral, drag a knife through the spiral for a spiderweb pattern. Repeat with all cookies.
Ingredients: 1 Tbsp. vegetable oil 2 lbs. good quality kielbasa or other smoked sausage, cut into bite-size pieces 3/4 c. ketchup 3/4 c. spicy brown mustard 1 Tbsp. hot sauce Directions: Soak 8-10 wooden skewers in water for about 20 minutes. Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3-4 minutes per side. Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.
Ingredients: 1 lb. ground beef 2 cans (26 oz. each) condensed tomato soup, undiluted 6 1/2 c. water 1 jar (28 oz.) spaghetti sauce 1 Tbsp. Italian seasoning 2 c. (8 oz.) shredded cheddar cheese Additional shredded cheddar cheese, optional Directions: In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Add soup, water, spaghetti sauce and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add cheese; cook and stir until melted. Garnish with additional cheese if desired.
Ingredients: 1/2 lb. ground beef, cooked and drained 1/2 lb. bulk pork sausage, cooked and drained 1 can (28 oz.) crushed tomatoes 1 can (15 oz.) chili beans, undrained 1 can (10 3/4 oz.) condensed tomato soup, undiluted 1 large onion, chopped 2 envelopes chili seasoning Shredded cheddar cheese, optional Directions: In a slow cooker, combine the first 7 ingredients and mix well. Cover and cook on low for 6-8 hours or until thickened and heated through, stirring occasionally. Garnish with cheese if desired.
Ingredients: 1 lb. ground beef, cooked and drained 2 cans (15 oz. each) hot chili beans, undrained 2 large green peppers, chopped 1 large onion, chopped 4 celery ribs, chopped 1 can (8 oz.) tomato sauce 1 envelope chili seasoning 2 garlic cloves, minced 1 pkg. (7 oz.) elbow macaroni, cooked and drained Salt and pepper, to taste Directions: In a slow cooker, combine the first 8 ingredients; mix well. Cover and cook on low for 6 hours or until heated through. Stir in macaroni; mix well. Season with salt and pepper.
Ingredients: 3 c. (1 1/2 pints) half-and-half 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1 c. pureed or mashed peaches 1 Tbsp. vanilla extract Yellow food coloring, optional Directions: In ice cream freezer container, combine ingredients; mix well. Freeze according to manufacturer's instructions. Freeze leftovers. Refrigerator-freezer method: Omit half-and-half. In a large bowl, combine sweetened condensed milk and vanilla; stir in pureed peaches and food coloring, if desired. Fold in 2 c. (1 pint) whipping cream, whipped (do not use non-dairy whipped topping). Pour into 9x5 loan pan or other 2 quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.
Ingredients: 1 pkg. (4 serving size) strawberry flavor gelatin 1 1/3 c. boiling water 1 bottle (187 mL) pink champagne 3/4 c. light corn syrup 2 egg whites, lightly beaten Lime slices, optional Directions: Dissolve gelatin in boiling water. Stir in champagne and corn syrup. Beat in egg whites with wire whisk. Pour into 9x13 pan. Freeze until firm, about 2 hours. Spoon 1/2 of the gelatin mixture into food processor or blender; cover. Process at high speed until smooth but not melted, about 30 seconds. Pour into 9x5 loaf pan. Repeat with remaining mixture; pour over mixture in pan. Cover; freeze until firm, about 6 hours or overnight. Scoop gelatin mixture into dessert or champagne glasses. Garnish with lime slices, if desired. Note~ Use only grade A clean eggs with no cracks in shell.
Ingredients: 2 pkgs. (10 oz. each) frozen red raspberries in syrup, thawed 1/2 c. sugar 1/3 . lemon juice from concentrate 1 bottle (750 mL.) red rose wine, chilled 1 qt. raspberry sherbet 1 bottle (750 mL) champagne, chilled Directions: In a blender container, puree raspberries. In a large punch bowl, combine pureed raspberries, sugar, lemon juice concentrate and wine; stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl; add champagne. Stir gently.
Ingredients: 1 1/2 c. chocolate or vanilla wafer cookie crumbs 1/3 c. margarine, melted 1 pkg. (8 oz.) cream cheese, softened 1/2 c. sugar, divided 2 eggs, separated 1 c. semisweet chocolate chips, melted 1 tsp. vanilla 1 c. whipped cream, lightly whipped 3/4 c. chopped pecans Chocolate curls, recipe follows Directions: Preheat oven to 325 degrees. Combine crumbs and margarine; press onto bottom and up side of a 9 inch pie plate. Bake 10 minutes. Cool completely on wire rack. Combine cream cheese and 1/4 c. sugar in large bowl. Beat egg yolks; gradually stir into cheese mixture with melted chocolate chips and vanilla. Beat egg whites in small bowl until foamy. Gradually add remaining 1/4 c. sugar, beating until soft peaks form. Gently fold egg whites into chocolate mixture. Fold in whipped cream and pecans. Pour chocolate filling into prepared crust and freeze until firm. Garnish with chocolate curls. Chocolate curls: Melt 3/4 c. semisweet chocolate chips in small saucepan over low heat. Spread layer on cold baking sheet. Refrigerate until firm, 15 minutes. Slip tip of a straight-sided metal spatula under chocolate. Push spatula firmly along baking sheet, so chocolate curls as it is pushed up. Place curls on waxed paper.
Ingredients: 18 graham crackers, finely crushed (about 1 1/4 c.) 1/4 c. sugar 1/3 c. margarine, melted 1 quart vanilla ice cream, softened 1 can (6 oz.) frozen orange juice concentrate, thawed Whipped topping, for garnish Orange slices or orange peel garnishes, optional Directions: In a small bowl, combine crumbs, sugar and margarine; press onto bottom and side of a 9 inch pie plate. Set aside. In a large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate; spread in prepared crust. Freeze until firm, about 4 hours. Before serving, garnish with whipped topping and orange slices, if desired.
Ingredients: 1 9 inch pie crust, unbaked 1 c. sugar 1/4 c. all-purpose flour 1 tsp. ground cinnamon 6 c. peeled and coarsely chopped Jonathan apples 1/2 c. caramel-apple dip 2 Tbsp. milk 1 c. all-purpose flour 1/2 c. packed brown sugar 1/2 c. butter Directions: Trim pie crust 1/2 inch beyond edge of plate. Fold under pastry; crimp. Don't prick pastry. For filling: in a large bowl, mix sugar, 1/4 c. flour and cinnamon. Add the apples and toss to coat. Transfer to pastry-lined pie plate. Combine 2 Tbsp. of the caramel-apple dip and 2 Tbsp. milk; drizzle over apples. In mixing bowl, combine the 1 c. flour and brown sugar. Cut in 1/2 c. butter until mixture resembles coarse crumbs. Sprinkle over filling. Cover edge of pie with foil to prevent overbrowning. Place on baking sheet. Bake in 350 degree oven for 30 minutes. Remove foil. Bake 25-30 minutes more or until golden. Cool 10 minutes. Drizzle with remaining caramel dip over top. Cool pie on wire rack.
Ingredients: 1 1/2 c. chocolate wafer crumbs (about 25 wafers) 1/4 c. butter or margarine, melted 1 can (21 oz.) cherry pie filling 1/4 c. sugar 1 envelope unflavored gelatin 1 c. water 1/2 of a 6 oz. package white chocolate baking squares (3 squares) 3 egg yolks 1 1/4 c. whipping cream 2 Tbsp. coffee liqueur or strong coffee Whipped cream (optional) Chocolate curls or leaves (optional) Directions: Lightly butter a 9 inch pie plate. In a mixing bowl, combine wafer crumbs and melted butter. Press mixture evenly onto the bottom and sides of the pie plate. Bake in a 350 degree oven for 8 minutes. Cool. Spread 1 cup of the pie filling in the bottom of the crust; set aside. Cover remaining pie filling; refrigerate. In a medium saucepan, combine sugar and gelatin. Add water and white chocolate baking squares. Cook and stir over medium heat until mixture boils, chocolate melts and gelatin dissolves. Remove from heat. In a medium mixing bowl, beat egg yolks. Stir in 3/4 c. of the hot gelatin mixture; stir until combined. Return all to saucepan. Cook and stir over medium heat until mixture bubbles. Transfer to large mixing bowl. Cover and chill about 45 minutes or until the mixture is the consistency of unbeaten egg whites, stirring occasionally. In a chilled mixing bowl, beat the 1 1/4 c. whipping cream and the liqueur or coffee with a mixer until stiff peaks form. Gently fold whipped cream mixture into gelatin mixture. Spoon into crust. Cover; chill for 4 hours or overnight. To serve, spoon remaining pie filling evenly over pie. Garnish with additional whipped cream and chocolate curls or leaves, if you like.
Ingredients: 1 carton (16 oz.) dairy sour cream 1 1/2 c. sugar 3 Tbsp. all-purpose flour 3 egg yolks 1 c. raisins 3 egg whites 1/2 tsp. cream of tartar 3/4 c. sugar 1 baked 9 inch pie shell Directions: In a heavy medium saucepan, stir together the sour cream, 1 1/2 c. sugar, flour, egg yolks and raisins. Cook, stirring constantly, over medium heat until thickened and bubbly. Keep warm. For meringue, place the egg whites and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until soft peaks fork (tips curl). Gradually add 3/4 c. sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff glossy peaks (tips stand straight). Pour warm filling into baked pie shell. Spread meringue over filling. Bake at 350 degrees for 15 minutes. Remove and cool on a wire rack for 1 hour. Chill 3-6 hours before serving; cover for longer storage.
Ingredients: 1 tsp. each dried basil, marjoram and thyme 1/2 tsp. salt 8 lamb loin chops (3 oz.each) Directions: Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour. Broil 4-6 inches from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium 160 degrees; well-done 170 degrees).
Ingredients: 1 whole rotisserie chicken, bones removed, meat diced or shredded (5-6 c. chicken) 1/2 lb. very thinly sliced deli-style ham, rough chopped 1/4 lbs. thinly sliced baby Swiss cheese SAUCE: 4 Tbsp. butter 4 Tbsp. flour 3 1/4 c. milk 2 Tbsp. fresh squeezed lemon juice 1 Tbsp. Dijon mustard 1 1/2 tsp.s alt 1/2 tsp. smoked paprika 1/4 tsp. white pepper TOPPING: 6 Tbsp. butter 1 1/2 c. panko bread crumbs 3/4 tsp. seasoning salt 1 1/2 tsp. crushed dried parsley Directions: Preheat oven to 350 degrees. Butter a 9x13 baking dish; set aside. Put cooked shredded or diced chicken on the bottom of the baking dish. Scatter rough chopped ham over the top of the chicken. Lay the Swiss cheese on top of the ham. For the sauce: melt the butter in a large saucepan over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly , slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan. For the topping: melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it is melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole. Bake casserole uncovered for 45 minutes until hot and bubble throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.
Ingredients: 4 eggs 2 c. sugar 1 can (15 oz.) solid-pack pumpkin 1 1/2 c. canola oil 3 c. all-purpose flour 2 tsp. baking soda 1 tsp. baking powder 1 tsp. ground cinnamon 1 tsp. salt 2 c. (12 oz.) semisweet chocolate chips Directions: In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
Ingredients: 6 Tbsp. unsalted butter 1 small onion, chopped 1/4 c. all-purpose flour 2 c. half-and-half 3 c. low-sodium chicken broth 2 bay leaves 1/4 tsp. freshly grated nutmeg Kosher salt and freshly ground black pepper 4 (7 inch) round sourdough bread bowls 4 c. broccoli florets (about 1 head) 1 large carrot, diced 2 1/2 c. (8 oz.) grated sharp white and yellow cheddar cheese, plus more for garnish Directions: Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3-4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Meanwhile, prepare the bread bowls: using a sharp knife, cut a circle into the top of each loaf, leaving a 1 inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot (or puree the soup in the pot with an immersion blender). Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 c. water if the soup is too thick. Ladle into the bread bowls and garnish with cheese. Note~ You can use vegetable broth if you want to make it vegetarian.
Ingredients: 1 c. (2 sticks) butter 8 medium-sized onions, cut in half and thinly sliced 1 1/2 tsp. salt 1/2 tsp. black pepper 1 lb. boneless beef chunk steak, cut into 3/4 inch chunks 4 (10 1/2 oz. each) cans condensed beef broth Directions: Melt butter in a 6 qt. pressure cooker and add onions; sprinkle with salt and pepper and saute over high heat 10-12 minutes, uncovered, or until onions are golden. Remove to a bowl and set aside. Add beef and brown, uncovered, for 5 minutes. Stir in broth. Lock lid in place and bring to full pressure over high heat. When pressure regulator brings to rock, reduce heat to medium and cook 15 minutes. Cool cooker at once by placing under cold running water until steam no longer escapes from vent and pressure is completely reduced. Remove lid. Return onions to pot and heat over medium heat, uncovered, until onions are warmed through. http://www.mrfood.com/Soup-Recipes/Beefy-Onion-Soup
Ingredients: 6 individually frozen biscuits 1/4 c. chopped onion 1/4 c. chopped green pepper 1 Tbsp. olive oil 4 c. shredded cooked rotisserie chicken 2 cans (14 1/2 oz. each) reduced-sodium chicken broth 1 can (4 oz.) mushroom stems and pieces, drained 1 tsp. chicken bouillon granules 1 tsp. minced fresh parsley 1/2 tsp. dried sage leaves 1/4 tsp. dried rosemary, crushed 1/4 tsp. pepper Directions: Cut each biscuit into fourths; set aside. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper. Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer for 10 minutes or until a toothpick inserted neat the center of the dumplings comes out clean (do not lift cover while simmering).
Ingredients: 4 c. low-sodium chicken broth 3 Tbsp. low-sodium soy sauce 3 garlic cloves, smashed 1 1/2 tsp. ground ginger 4 oz. wide rice noodles or pad thai noodles, broken into 3 inch pieces 2 Tbsp. cornstarch 2 eggs, lightly beaten 1 1/2 c. cooked shredded chicken 3 scallions, thinly sliced, optional Directions: Bring the broth, 1 1/2 c. water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes. Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender. Meanwhile stir together the cornstarch and 2 Tbsp. water in a small bowl; whisk into broth and cook for 1 minutes or until thickened. Stir the soup so that it is moving in a circular direction. Pour in the beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately.
Ingredients: 1/4 c. rice vinegar 1/4 c. creamy peanut butter 3 Tbsp. low-sodium soy sauce 2 Tbsp. honey 1 Tbsp. minced garlic 1 Tbsp. minced ginger 1 tsp. garlic-chili paste SALAD 1/2 lb. thinly sliced boneless pork chops 2 pkg. (3 oz. each) ramen noodles, flavor packets discarded 8 oz. snow peas, tough strings removed, sliced 8 oz. baby bok choy, trimmed, cleaned and sliced crosswise 1 sweet red pepper, cored, seeded and thinly sliced 1/8 tsp. salt 3 Tbsp. dry roasted unsalted peanuts Directions: In a small bowl, combine vinegar, peanut butter, 3 Tbsp. water, soy cause, honey, garlic, ginger and chili paste. Whisk until smooth; set aside. Heat grill or grill pan to medium-high heat. Combine pork chops and 1/3 c. of the dressing in a resealable plastic bag. Marinate at least 15 minutes. Meanwhile, bring a large pot of water to a boil. Break up the ramen noodles, stir into pot and cook for 2 minutes. Add snow peas and bok choy. Return to a boil, cook for 1 minute, then drain and rinse in cold water. Drain and place mixture in a large bowl with sliced red pepper. Remove pork from marinade; discard marinade. Grill for 3-4 minutes, turning halfway through. Transfer to a cutting board. Toss noodle mixture with remaining dressing and salt. Slice pork into thin strips and scatter over salad. Sprinkle with peanuts and serve immediately.
Ingredients: 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature 1/3 c. packed dark brown sugar 1/3 c. granulated sugar 2 c. all-purpose flour 1 c. pecans, chopped TOPPING: 2 pkgs. (8 oz. each) cream cheese, at room temperature 1/2 c. granulated sugar 2 eggs 1 tsp. vanilla extract 2 Tbsp. tequila 1 Tbsp. lime juice 1 Tbsp. lime zest 1 Tbsp. cornstarch 1 c. each blueberries, raspberries, sliced strawberries and blackberries Directions: Heat oven to 350 degrees. For the crust, in a large bowl, beat butter for 1 minute. Add sugars and beat for 3 minutes. beat in flour on low speed until just incorporated. Beat in pecans. Press mixture evenly over bottom of a 9x13 nonstick baking dish. Bake for 10 minutes. Cool slightly. For the topping, in a large bowl, beat cream cheese and sugar for 3 minutes. Add eggs and vanilla then beat for 2 minutes; beat in tequila, lime juice and zest. Beat in cornstarch. Pour topping over crust. Bake for 20-25 minutes, until set. Cool slightly; refrigerate 1 hour. Cut into 20 squares and refrigerate until serving. To serve, trim off browned edges and top with berries.
Ingredients: 6 oz. apple cider 4 oz. silver tequila 2 oz. triple sec 1 lime Pinch brown sugar 2 apple slices for garnish (optional) Directions: Fill 2 glasses with ice. In a cocktail shaker, add the apple cider, tequila, triple sec and lime juice. Pinch in a smidge of brown sugar and shake it all up. Pour over ice and garnish with apple slices. Note~ Can garnish with cinnamon sticks also if you want.
Ingredients: 1 beef tip sirloin steak (1 1/2 lbs.) 3 Tbsp. butter, divided 4 medium onions, halved and sliced 2 small green peppers, cut into thin strips 2 small sweet red peppers, cut into thin strips 1 tsp. hot pepper sauce 4 submarine buns, split 3/4 tsp. salt 1/2 tsp. pepper 8 slices cheddar cheese Directions: Freeze steak for 1 hour until firm but not frozen. In a large skillet, heat 2 Tbsp. butter over medium heat. Add onions, peppers and pepper sauce; cook and stir for 5 minutes or until tender; remove and keep warm. Place bun bottoms on a baking sheet, cut side up. Remove steak from freezer; cut into thin slices. Sprinkle with salt and pepper. In same skillet, heat remaining butter over medium-high heat. Add beef in batches; cook and stir 1-2 minutes or until meat is no longer pink. Remove from pan. Layer bun bottoms with meat, onion mixture and cheese. Broil 4 inches from heat for 2-3 minutes or until cheese is melted. Replace tops.
Ingredients: 2 pints fresh strawberries, hulled and halved 3/4 c. unsweetened apple juice concentrate 1-3 Tbsp. lemon juice Fresh mint, optional Directions: Place the first 3 ingredients in a blender or food processor; cover and process until smooth. Pour into an ungreased 8 inch square dish. Cover and freeze for 1 1/2-2 hours or until partially set. Spoon into a mixing bowl; beat on medium speed for 1 1/2 minutes. Return to dish; freeze for 2-3 hours or until firm. Remove from the freezer for 10 minutes before serving. Garnish with mint if desired.
Ingredients: 1 c. packed light brown sugar 1/2 c. (1 stick) butter, softened 1/2 c. peanut butter 1 egg 1 tsp. vanilla extract 1 1/2 c. all-purpose flour 1 tsp. baking soda 1/4 tsp. salt 10 bacon slices, crisply cooked and crumbled, divided 1/2 c. chopped peanuts, divided 1 c. semi-sweet chocolate chips Directions: Preheat oven to 350 degrees. Coat an 8x8 baking dish with cooking spray. In a large bowl, beat sugar and butter until creamy. Beat in peanut butter, egg and vanilla. Add flour, baking soda and salt; mix well. Stir in 1/2 c. bacon and 1/3 c. peanuts. Spread into prepared baking dish. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and sprinkle with chocolate chips. Return to oven and bake 1 additional minute. Immediately spread melted chocolate over top. Sprinkle with reserved bacon and peanuts. Let cool completely, then cut into squares. http://www.mrfood.com/Bar-Cookies/Peanut-Butter-Bacon-Bars
Ingredients: 1/2 c. butter or margarine 2 c. powdered sugar 1 1/2 c. graham cracker crumbs 1 c. creamy peanut butter 3 pkgs. (4 oz. each) Baker's semi-sweet chocolate, melted Directions: Line a 9x13 pan with foil, with ends of foil extending over sides. Melt butter in a large microwaveable bowl on high for 45 seconds. Add next 3 ingredients; mix well. Spread onto bottom of prepared pan; cover with chocolate. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until firm. Use foil handles to remove dessert from pan; cut into squares.
Ingredients: 6 graham crackers, finely crushed (about 1 c.) 2 Tbsp. butter, melted 1/2 c. orange juice 1 pkg. (3 oz.) orange flavor gelatin 1 pkg. (8 oz.) cream cheese, softened, divided 1 tub (8 oz.) whipped topping, thawed, divided 1/2 c. cold milk 1 pkg. (3.4 oz.) vanilla flavor instant pudding 1 tsp. orange zest Directions: Mix graham crumbs and butter; press onto bottom of 8 inch square pan. Refrigerate until ready to use. Microwave juice in microwaveable measuring cup on high for 1 minute. Add gelatin mix in small bowl; stir 2 minutes until completely dissolved. Gradually add to half the cream cheese in a medium bowl, beating with mixer after each addition until blended. Whisk in 1 c. whipped topping; spread over crust. Freeze while preparing next layer. Beat cream cheese and milk in separate medium bowl until blended. Add dry pudding mix; beat 2 minutes. Stir in remaining whipped topping; spread over gelatin layer. Refrigerate 3 hours.
Ingredients: 6 oz. cream cheese, softened 1 1/2 c. milk 1/3 c. sugar, divided 1 1/2 tsp. vanilla 7 graham crackers, divided 2 c. frozen whole strawberries, slightly thawed Directions: Blend cream cheese, milk, 3 Tbsp. sugar, vanilla and 6 crackers in a blender until smooth. Pour all but about 1/2 c. of the cream cheese mixture into a liquid measuring cup. Reserve for later use. Add strawberries and remaining sugar to remaining cream cheese mixture in blender; blend until smooth. Pour into 4 glasses. Pour reserved cream cheese mixture gently over strawberry mixture in glasses. Crumble remaining cracker; sprinkle over smoothies. Serve immediately.
Ingredients: 1 can (11 oz.) mandarin oranges, drained and patted dry 1 c. (8 oz.) vanilla yogurt 2 Tbsp.orange juice concentrate 2 c. whipped topping Directions: In a large bowl, combine the oranges, yogurt and orange juice concentrate. Fold in whipped topping. Spoon into serving dishes. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Ingredients: 1/2 c. butter, softened 1/2 c. sugar 1/2 c. packed brown sugar 1 egg 1/2 tsp. vanilla extract 1 c. all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 1 c. quick-cooking oats 1 c. crushed cornflakes 1/2 c. flaked coconut FILLING: 2 pkgs. (3 oz. each) cream cheese, softened 1 1/2 c. confectioners' sugar 2 c. (12 oz.) semisweet chocolate chips, melted Directions: In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the oats, cornflakes and coconut. Shapes into 1 inch balls and place 2 inches apart on greased baking sheets. Flatten with a glass dipped lightly in flour. Bake at 350 degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool. For filling, beat cream cheese and sugar until smooth. Beat in chocolate. Spread about 1 Tbsp. on half of the cookies and top each with another cookie. Store in refrigerator.
Ingredients: 1 c. root beer 1 c. ketchup 1/4 c. orange juice 3 Tbsp. Worcestershire sauce 2 Tbsp. molasses 1 tsp. onion powder 1 tsp. garlic powder 1/2 tsp. ground ginger 1/2 tsp. paprika 1/4 tsp. crushed red pepper flakes 4 1/2 lbs. pork baby back ribs 1 tsp. salt 1/2 tsp. pepper Directions: In a small saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until sauce is reduced to 2 cups. Set aside. Cut ribs into 5 serving-size pieces; sprinkle with salt and pepper. Place in a 5-6 qt. slow cooker. Pour sauce over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.
Ingredients: 20 chocolate cream-filled chocolate sandwich cookies, divided 2 Tbsp. butter, softened 1 pkg. (8 oz.) cream cheese, softened 1/2 c. peanut butter 1 1/2 c. confectioners' sugar, divided 1 carton (16 oz.) frozen whipped topping, thawed, divided 15 miniature peanut butter cups, chopped 1 c. cold milk 1 pkg. (3.9 oz.) instant fudge pudding mix Directions: Crush 16 cookies; toss with the butter. Press into an ungreased 9 inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 c. confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.
Ingredients: 1 lb. white candy coating 1 c. creamy peanut butter 1 c. coarsely chopped walnuts Directions: Melt coating in a saucepan over medium-low heat, stirring constantly until smooth. Remove from the heat; stir in peanut butter and walnuts. Spread into a greased 8 inch square pan. Chill until firm. Cut into squares.
Ingredients: 1/2 c. balsamic vinegar 1/2 c. water 1 Tbsp. olive oil 4 garlic cloves, minced 2 Tbsp. minced fresh oregano or 2 tsp. dried oregano 1 Tbsp. minced fresh marjoram or 1 tsp. dried marjoram 2 tsp. sugar 1 1/4 lb. boneless beef sirloin steak, cut into 1 inch cubes 3 medium zucchini, cut into 1/2 inch slices 32 small fresh mushrooms 8 cherry tomatoes Directions: In a bowl, combine the first 7 ingredients; mix well. Pour 2/3 c. marinade into a large resealable plastic bag; add the beef. Seal the bag and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from beef. On 4 metal skewers or soaked wooden skewers, alternately thread the beef, zucchini and mushrooms. Brush with reserved marinade; sprinkle with salt. Broil 4 inches from heat for 5 minutes on each side or until meat reaches desired doneness, turning once and basting frequently with reserved marinade. Place a tomato on each skewer before serving.
Ingredients: 4 thawed chicken breasts 6 oz. pkg. stuffing mix 1/2 c. sour cream 1 can cream of chicken soup Directions: Place the chicken in the crockpot. Pour the package of stuffing on top of the chicken. Mix together the sour cream, soup and 1/4 c. water in a small bowl. Pour the mixture over the top of the chicken and stuffing. Cook on low for 4 hours. Fluff the stuffing and serve.
