Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 2/3 c. packed brown sugar 1 tsp. whole cloves 1 tsp. ground allspice 3 cinnamon sticks (3 inches), broken 1 gallon apple cider Directions: Fill the filter-lined basket of a large percolator with the brown sugar, cloves, allspice and cinnamon sticks. Prepare as you would coffee according to manufacturer's directions, but substitute cider for water.
Ingredients: 4 oz. cream cheese, softened 1/2 c. caramel sauce Directions: In a medium mixing bowl, mix cream cheese and caramel sauce until smooth, about 1 minute. Scoop into serving bowl. Best if served on the same day it is made. Refrigerate leftovers in a closed container for up to 1 day.
Ingredients: 16 oz. dried ziti or penne pasta 1 jar (26 oz.) tomato pasta sauce 1 pkg. (16 oz.) Italian-style frozen cooked meatballs (about 32), thawed 1 can (15 oz.) Italian-style tomato sauce 1 carton (15 oz.) ricotta cheese 1/2 c. grated Parmesan cheese 2 c. (8 oz.) shredded mozzarella cheese Directions: Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 9x13 baking dish or 3 quart rectangular casserole. Bake, covered, in a 350 degree oven for 30 minutes. Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more.
Ingredients: 1/3 c. all-purpose flour 1/3 c. cooking oil 1/2 c. chopped onion (1 medium) 1/2 c. chopped greed or red sweet pepper (1 small) 1/2 c. sliced celery (1 stalk) 3 cloves garlic, minced 1 1/2-2 tsp. Cajun seasoning 1 can (14 oz.) beef broth 1 pkg. (10 oz.) frozen cut okra or cut green beans 1 1/2 c. chopped cooked chicken 8 oz. cooked smoked sausage links, sliced 3 c. hot cooked long grain or brown rice Directions: For roux, in a 3 quart heavy saucepan combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly for 8-10 minutes more or until the roux is dark reddish brown. Stir in onion, sweet pepper, celery, and garlic. Cook about 10 minutes or until vegetables are tender, stirring frequently. Stir in Cajun seasoning. Stir in broth and 3/4 c. water. Add okra. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in chicken and sausage; heat through. To serve, ladle gumbo into bowls with rice. If desired, top each serving with sliced green onion and pass bottled hot pepper sauce.
Ingredients: 1/2 c. light corn syrup Green paste food coloring 5 c. unsweetened pineapple juice 2 c. white grape juice 2 drops yellow food coloring, optional 1 c. club soda, chilled Fresh pineapple slices, optional Directions: Refrigerate 10 champagne flutes or cocktail glasses until chilled. In a small bowl, combine corn syrup and green food coloring; dip rims of chilled glasses into mixture. Turn glasses upright, allowing mixture to slightly run down sides of glasses. Freeze until firm. In a pitcher, combine the pineapple juice, grape juice and yellow food coloring if desired. Refrigerate until chilled Just before serving, stir club soda into juice mixture. Pour juice into prepared glasses; garnish with pineapple if desired.
Ingredients: 4 c. water, divied 1 pkg. (6 oz.) strawberry gelatin 1 1/2 c. sugar 1 can (46 oz.) pineapple juice 1 can (46 oz.) orange juice 1 c. lemon juice 1/2 gallon orange sherbet, softened 1 liter ginger ale, chilled Directions: Heat 2 c. water to boiling; add gelatin and sugar, stirring until dissolved. Add 2 c. cold water and fruit juices. Chill until ready to serve. Just before serving, spoon in sherbet and pour in ginger ale. Chill with an ice ring.
Ingredients: 1/2 c. plus 3 Tbsp. all-purpose flour, divided 1 1/4 tsp. salt, divided 1/2 tsp. pepper 2 lbs. well-trimmed boneless beef short ribs, cut into 1 1/2 inch pieces 5 Tbsp. olive oil, divided 1 large onion, chopped 1 medium carrot, chopped 1 celery rib, chopped 1 garlic clove, minced 2 Tbsp. tomato paste 5 c. beef stock 1 c. dry red wine or additional beef stock 1 tsp. poultry seasoning 1 bay leaf 1 pkg. (14 oz.) frozen pearl onions, thawed 4 medium carrots, cut into 2 inch pieces COBBLER TOPPING: 2 c. biscuit/baking mix 2/3 c. 2% milk Fresh thyme leaves Directions: Preheat oven to 350 degrees. In a shallow bowl, mix 1/2 c. flour, 3/4 tsp. salt and pepper. Dip short ribs in flour mixture to coat all sides; shake off excess. In an ovenproof Dutch oven, heat 3 Tbsp. oil over medium heat. Brown beef in batches. Remove from pan. In same pan, heat remaining oil over medium heat. Add onion, chopped carrot and celery; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste and remaining flour until blended. Gradually stir in stock and wine until smooth. Return beef to pan; stir in poultry seasoning, bay leaf and remaining salt. Bring to a boil. Bake, covered, 1 3/4 hours. Stir in pearl onions and carrot pieces. Bake, covered, 30-45 minutes longer or until beef and onions are tender. Skim fat and remove bay leaf. In a small bowl, mix biscuit mix and milk just until a soft dough forms. Drop by scant 1/4 cupfuls over beef mixture. Bake, uncovered, 40-45 minutes longer or until topping is golden brown. Sprinkle with thyme.
Ingredients: 2 slices bread, cut into 1/2 inch cubes 1/4 c. milk 1 egg 1/2 tsp. vanilla extract 1 Tbsp. sugar 1/2 tsp. cinnamon 1/8 tsp. salt Directions: Coat a 12 oz. microwaveable coffee mug with cooking spray. Place bread cubes in mug and press down lightly. In a small bowl, whisk milk, egg, vanilla, sugar, cinnamon and salt. Pour egg mixture over bread cubes and let soak for 1 minute. Microwave on high for 1 minute, then add 10 seconds at a time until it is set. http://www.mrfood.com/Pancake-and-Waffle-Recipes/French-Toast-in-a-Mug
Ingredients: 1 lb. ground beef 1 onion, chopped 1/3 c. ketchup 2 Tbsp. yellow mustard 1 c. shredded sharp cheddar cheese 8 sliced bacon, cooked and crumbled 4 c. (1/2 of a 32 oz. pkg.) frozen bite-size seasoned shredded potato nuggets Directions: Heat oven to 400 degrees. Brown meat with onion in skillet; drain. Stir in ketchup and mustard. Spoon into 9 inch square baking dish sprayed with cooking spray; top with remaining ingredients. Bake 30-35 minutes or until casserole is heated through and potato nuggets are golden brown.
Ingredients: 1 box yellow cake mix 14 oz. pumpkin puree (not pumpkin pie filling) 1 tsp. pumpkin pie spice 14 oz. can sweetened condensed milk 8 oz. frozen whipped topping, thawed 1/2 bag Heath bits Caramel sundae sauce Directions: Mix together the cake mix, pumpkin puree (do not add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 c. more pumpkin if you like a thinner batter (which will yield a slightly fluffier cake). Pour batter into a well-greased 9x9 (or a 9x13 if you add more pumpkin) baking dish. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted comes out clean. Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake. Spread the whipped topping over the cake. Sprinkle with the Heath bits, and drizzle caramel over top (just to your liking). Refrigerate 3-4 hours or overnight (overnight is best).
Ingredients: 8 oz. cream cheese 4 Tbsp. butter, softened 2 c. confectioners' sugar 1/4 tsp. pumpkin pie spice 1 heaping cup pumpkin spice Kisses, roughly chopped 1/2 c. mini semisweet chocolate chips Dulce de leche, for drizzling, optional CRISPS: 1 frozen pie crust, thawed 2 Tbsp. butter, melted 2 Tbsp. granulated sugar 1 Tbsp. cinnamon Directions: Preheat oven to 350 degrees. Cut the pie crust into small squares and lay on a parchment-lined baking sheet. Use a pastry brush to lightly brush the pie crusts with melted butter. In a small bowl, stir together the sugar and cinnamon. Use a spoon to sprinkle the cinnamon-sugar mixture evenly onto each pie crust. Bake, about 10 minutes, until golden and crisp. Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese. Gradually beat in the confectioners' sugar and a pinch of pumpkin pie spice until fully incorporated. Add the kisses and the mini chocolate chips, and mix on high until mixed into the batter. Spoon the dip into a serving bowl and garnish with a few more chocolate chips and chopped kisses. Drizzle the top with dulce de leche. Serve with cinnamon-sugar pie crisps.
Ingredients: 3 c. all-purpose flour 1 1/2 tsp. baking powder 3/4 tsp. salt 1 3/4 c. granulated sugar 1 c. unsalted butter, softened 3 large eggs 1 tsp. vanilla extract 1/4 tsp. almond extract 1 1/2 cans (21 oz. each) cherry pie filling GLAZE: 1 c. powdered sugar 1/2 tsp. vanilla extract 1/4 tsp. almond extract 2 1/2-3 Tbsp. half and half
Directions: Preheat oven to 350 degrees. Butter a 9x13 baking dish (for thinner bars use a 15 by 10-inch baking dish). In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time, then blend in vanilla and almond extracts. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Reserve and set aside 1 1/2 cups batter then spread remaining evenly into prepared baking dish. Top with cherry pie filling spreading into an even layer. Dollop small spoonfuls of the remaining batter evenly over top. Bake in preheated oven about 30-37 minutes (near lesser time for 15 by 10 baking dish and greater time for 9x13). Remove from oven and allow to cool completely on a wire rack.
For the glaze:In a small mixing bowl whisk together all glaze ingredients adding enough half and half to reach desired consistency. Pour into a resealable bag, seal bag and cut a small tip from one corner then drizzle over top of cooled bars. Allow glaze to set (to set it quicker chill in freezer) then cut into squares.
Ingredients: 1 box refrigerated pie crusts, softened as directed on box 1 1/2 c. frozen mixed vegetables 1 Tbsp. butter 1/2 medium yellow onion, chopped 1/2 lb. lean (at least 80%) ground beef 1/3 c. beef broth 1/4 tsp. salt 1/8 tsp. pepper 1 bag (24 oz.) refrigerated mashed potatoes, heated as directed on bag (about 3 c.) Directions: Heat oven to 400 degrees. Unroll pie crusts. Roll each crust to 12 inches in diameter. Using a 4 inch round cutter, cut 6 rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Bake 7-10 minutes or until lightly browned. Remove from oven. Reduce heat to 350 degrees. In a small microwaveable bowl, microwave frozen vegetables and 2 tsp. water tightly covered with plastic wrap on high 3 minutes; set aside. In an 8 inch nonstick skillet, heat butter over medium heat until melted and hot. Add onion to skillet; cook, stirring frequently, until onions are translucent, 3-5 minutes. Add beef to skillet; cook 5-7 minutes longer, stirring to break up any large pieces; drain. Add broth, salt and pepper. Cook 3-5 minutes longer or until mixture is hot and liquid is absorbed. Stir in vegetables. Fill each muffin cup with 1/4 c. beef mixture. Top each pie with about 1/4 c. of the warm mashed potatoes. Bake at 350 degrees or until crusts are golden brown and mashed potatoes are lightly browned. Let stand 10 minutes in pan before serving. Run knife around outside of each pie to loosen before removing.
Ingredients: 4 eggs 1 2/3 c. sugar 1 c. canola oil 1 can (15 oz.) solid-pack pumpkin 2 c. all-purpose flour 2 tsp. ground cinnamon 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt ICING: 6 oz. cream cheese, softened 2 c. confectioners' sugar 1/4 c. butter, softened 1 tsp. vanilla extract 1-2 Tbsp. milk Directions: In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10 baking pan. Bake at 350 degrees for 25-30 minutes or until set. Cool completely. For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator.
Ingredients: 1 1/3 c. all-purpose flour 3/4 c. sugar, divided 1/2 c. packed brown sugar 3/4 c. cold butter, cubed 1 c. old fashioned oats 1/2 c. chopped pecans 1 pkg. (8 oz.) cream cheese, softened, cubed 2 tsp. ground cinnamon 1 tsp. ground allspice 1 tsp. ground cardamom 1 can (15 oz.) solid-pack pumpkin 1 tsp. vanilla extract 3 eggs, lightly beaten Directions: Preheat oven to 350 degrees. In a small bowl, mix flour, 1/4 c. sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 c. for topping. Press remaining crumb mixture onto bottom of a greased 9x13 baking pan. Bake 15 minutes. In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture. Bake 20-25 minutes or until a knife inserted near the center comes out clean and filling is set. Cool on a wire rack. Serve or refrigerate, covered, within 2 hours. Cut into bars.
Ingredients: 1 lb. ground turkey or beef 1 medium onion, chopped 1 medium sweet red pepper, chopped 1 garlic clove, minced 3 Tbsp. all-purpose flour 2 1/2 c. 2% milk 1 lb. potatoes (about 2 medium), peeled and chopped 1 1/2 c. water 1 Tbsp. reduced-sodium beef bouillon granules 12 oz. processed cheese (Velveeta), cubed (about 2 1/4 c.) 3 bacon strips, cooked and crumbled Directions: In a 6 quart stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Add garlic to beef mixture; cook 1 minute longer. Stir in flour until blended. Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender. Add cheese; stir until melted. Sprinkle servings with bacon.
Ingredients: 1 tub (8 oz.) 1/3 less fat cream cheese 2 Tbsp. brown sugar 1/2 tsp. pumpkin pie spice 1 apple, chopped, divided 1/4 c. shredded cheddar cheese 1 Tbsp. finely chopped pecans Directions: Heat oven to 375 degrees. Mix reduced-fat cream cheese, sugar and spice in a medium bowl until blended. Stir in half the apples. Spread onto bottom of shallow baking dish; top with remaining apples, cheddar and nuts. Bake 10-12 minutes, or until heated though. Note~ Serve with wheat crackers. Can also substitute ground cinnamon for the pumpkin pie spice.
Ingredients: 2 c. raspberries 1/4 c. sugar 4 oz. vodka 2 oz. amaretto 2 oz. orange juice 6 oz. club soda 4 plastic syringes Directions: Puree the raspberries in a blender or food processor. Press the puree through a fine mesh strainer to separate the pulp from the seeds. Discard the seeds. Combine the puree with the sugar in a small saucepan over medium high heat. Stir frequently and cook until mixture darkens and thickens, about 10 minutes. Chill until ready to use. Add vodka and amaretto to a shaker with ice and shake until very cold, about 20 seconds. Stir in orange juice and club soda. Pour into iced glasses. Fill syringes with equal parts of the raspberry syrup and place in glasses before serving.
Ingredients: 1 lb. whole pork loin roast (4 lbs.) 2/3 c. grated Parmesan cheese 1/2 c. honey 3 Tbsp. soy sauce 2 Tbsp. dried basil 2 Tbsp. minced garlic 2 Tbsp. olive oil 1/2 tsp. salt 2 Tbsp. cornstarch 1/4 c. cold water Directions: Cut roast in half. Transfer to a 3 quart slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5 1/2-6 hours or until a thermometer reads 160 degrees. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
Ingredients: 4 (4 oz. each) boneless, skinless chicken breast halves 1/4 c. reduced-fat cream cheese 2 Tbsp. chopped scallions 1/4 tsp. garlic powder 1/8 tsp. black pepper 1 Tbsp. Parmesan cheese, grated 4 slices turkey bacon Directions: Preheat oven to 350 degrees. Coat a baking dish with cooking spray. To flatten chicken breasts, place in resealable plastic bag and pound with a rolling pin until chicken breasts are 1/4 inch thick. In a small bowl, combine cream cheese, scallions, garlic powder, pepper and Parmesan cheese. Spoon equal amounts on each chicken breast. Roll up chicken breasts with cream cheese mixture. Wrap 1 slice bacon around each chicken roll and secure with toothpick. Place chicken rolls in prepared baking dish and bake 30 minutes, or until no pink remains in the chicken.
Ingredients: 2 pkgs. (12 oz. each) hot and spicy breakfast sausage 1 c. chopped green onions 1 sweet red bell pepper, chopped 1 can (4 oz.) diced mild green chilies 1/4 c. chopped fresh cilantro 1 pkg. (30 oz.) frozen shredded hash brown potatoes 1 1/2 c. shredded cheddar cheese 12 eggs 1 c. milk 1/2 tsp. salt 1/8 tsp. pepper Directions: Cook sausage according to package directions; cut into 1/4 inch slices; set aside. In a bowl, combine green onions, red pepper, chilies and cilantro; set aside. Spray the interior of a 5-6 quart slow cooker with vegetable cooking spray. Layer 1/3 of the hash browns, sausage, green onion mixture and cheese into the crock. Repeat layers twice. In a bowl, beat the eggs, milk, salt and pepper then pour over the layered ingredients. Cover and cook on low for 7-8 hours or until thermometer inserted in the center reads 160 degrees. Serve.
Ingredients: 1 pkg. (13.5 oz.) smoked split rope sausage, sliced 1 lb. spaghetti, cooked according to package directions 1 medium onion, chopped 2 garlic cloves, minced 2 tsp. olive oil 1 medium green bell pepper, diced 1 pkg. (8 oz.) sliced mushrooms 1/2 tsp. seasoned salt 1/2 tsp. Italian seasoning 1 can (28 oz.) crushed tomatoes 3/4 c. water 1 c. basil leaves, coarsely chopped 1 c. shredded Cheddar cheese, divided Directions: In a Dutch oven, over medium heat, cook sausage, onion and garlic in oil until onions are tender. Add green pepper, mushrooms, salt and seasoning; continue to cook for 4 minutes. Stir in tomatoes, water and basil. Simmer, uncovered, for 20-25 minutes. Add prepared spaghetti to sauce; toss to coat evenly. Spoon 1/2 of the pasta mixture into a greased 2 1/2 qt. baking dish. Sprinkle with 1/2 of the cheese. Top with the remaining pasta mixture and cheese. Bake, covered, at 375 degrees for 20-25 minutes. Remove cover, bake 5 minutes longer.
Ingredients: 2/3 oz. Skyy Infusions Pineapple 1/2 oz. vanilla rum 1 oz. lychee puree Splash lemon juice 3 oz. pineapple juice Grenadine Directions: Mix together all ingredients in an ice shaker. Strain into a rocks glass.
Ingredients: 1/2 c. soy sauce 1/4 c. packed light brown sugar 1 Tbsp. ground ginger 2 tsp. garlic powder 6 c. shredded Chinese cabbage 1 large carrot, peeled and shredded 3 scallions, chopped 1 c. diced cooked chicken 12 egg roll wrappers 1 egg, lightly beaten Oil for frying Directions: In a small bowl, combine soy sauce, brown sugar, ginger and garlic powder; mix well. In a large bowl, combine cabbage, carrot, scallions and chicken; mix well. Pour soy asuce mixutre over cabbage mixutre; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well. Spoon about 1/2 c. cabbage mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll with beaten egg. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly. In a deep medium saucepan over medium-high heat, heat about 1 1/2 inches oil until hot but not smoking. Add egg rolls in batches and fry 3-4 minutes per side, or until golden. Drain onto a paper towel-lined platter. Serve immediately, but be sure to use caution- the filling will be hot. Note~ Can serve with soy sauce, duck sauce or spicy mustard. http://www.mrfood.com/Appetizers/Chicken-Egg-Rolls
Ingredients: 4 c. water 1 can (14 1/2 oz.) chicken broth 1 1/2 c. shredded cooked chicken breast 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted 3/4 c. sliced celery 3/4 c. sliced carrots 1 small onion, chopped 1 1/2 tsp. dried parsley flakes 1 tsp. reduced-sodium chicken bouillon granules 1/4 tsp. pepper 3 c. uncooked egg noodles Directions: In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes or until vegetables are tender.
Ingredients: 1 oz. Pinnacle whipped vodka 1 oz. half and half 1 oz. fruit punch (or Crystal Light fruit punch) Orange juice Splash diet lemon-lime soda Directions: Mix vodka, half and half, and fruit punch in a 12 oz. glass. Fill almost all the way up with orange juice and top with a splash of lemon-lime soda.
Ingredients: 30 Peeps marshmallows Vodka Directions: Put marshmallows into a jar, fill the cracks with vodka and let it sit in the refrigerator for a few days for the flavors to infuse into the vodka. Note~ Recommended to not use the cheap or very expensive vodka for this.
Ingredients: 4 uncooked bratwurst links, casings removed 1 medium green pepper, chopped 1 pkg. (20 oz.) refrigerated diced potatoes with onion 1 c. fresh or frozen corn, thawed 1/4 c. chopped roasted sweet red pepper 1/4 tsp. salt or 1/2 tsp. seasoned salt 3/4 c. shredded Colby-Monterey Jack cheese Directions: In a large nonstick skillet, cook bratwurst and green pepper over medium heat 4-6 minutes or just until sausage is no longer pink, breaking up sausage into crumbs. Stir in potatoes, corn, red pepper and salt; spread evenly onto bottom of skillet. Cook 10 minutes without stirring. Turn mixture over, cook 7-8 minutes longer or until potatoes are tender. Sprinkle with cheese.
