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 c. old-fashioned oats, uncooked 1 1/2 c. all-purpose flour 1/2 c. packed brown sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 large egg 1 c. plus 2 Tbsp. buttermilk 3 Tbsp. canola oil 1 tsp. vanilla extract 2 c. blueberries 1 tsp. granulated sugar Directions: Preheat oven to 400 degrees. Spray 12-cup muffin pan with nonstick cooking spray. Place oats in a blender and blend until finely ground. In a large bowl, combine oats, flour, brown sugar, baking powder, baking soda and salt. In a small bowl, with a fork, blend egg, buttermilk, oil and vanilla; stir into flour mixture until flour is moistened. Fold in berries. Spoon batter into muffin pan cups; sprinkle with granulated sugar. Bake 23-25 minutes or until a toothpick inserted in the center of muffin comes out clean. Invert onto a wire rack; serve warm, or cool to serve later. Note~ Each muffin is about 165 calories
(Courtesy of Lazy Day Cooking) Ingredients: 6 c. milk 3 cans (10 3/4 oz. each) cream of chicken soup 3 c. shredded cooked chicken 1 c. sour cream 1/4-1/2 c. hot pepper sauce (can use 2 Tbsp. if wanting less heat) Directions: Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.
Ingredients: 1 bottle (750 ml) limoncello liqueur, chilled 1 c. sparkling water, chilled 1 c. fresh or frozen blueberries 5 fresh mint sprigs, lightly crushed, plus more for garnish Crushed ice Directions: In a pitcher, combine the limoncello, sparkling water, blueberries and mint sprigs. Fill highball glasses halfway with crushed ice. Pour about 1/2 c. of the limoncello mixture over the ice in each glass. Garnish with mint sprigs and serve. Note~ If using frozen blueberries, add them to the pitcher just before serving or they can discolor the liquid.
(Courtesy of Food Writers Favorites) Ingredients: 6-8 oz. uncooked spaghetti 2-3 c. chopped cooked chicken or turkey 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 1/3 c. grated Parmesan cheese 1 can (4 oz.) sliced mushrooms, drained 1 c. sour cream Additional grated Parmesan cheese, optional Directions: Cook spaghetti in boiling water for 8 minutes; drain well. In a large mixing bowl, combine cooked spaghetti, cooked chicken, mushroom soup, 1/3 c. Parmesan cheese and mushrooms; mix well. Stir in sour cream. Transfer spaghetti mixture to a greased 2 quart baking dish. Bake in a preheated 350 degree oven for 30 minutes. Before serving; sprinkle with additional Parmesan cheese, if desired.
(Courtesy of Food Writers Favorites) Ingredients: 1 lb. lean ground beef 1 envelope (1 1/2 oz.) taco seasoning mix 1 can (16 oz.) refried beans 2 c. water 1 pkg. (8 oz.) taco-flavor tortilla chips, crumbled 2 c. grated cheddar cheese (about 8 oz.) Chopped lettuce Chopped tomatoes Salsa Sour cream or low-fat yogurt Directions: In a large skillet, brown ground beef; drain off fat. Add taco seasoning mix, refried beans and water. Heat mixture, stirring occasionally, until it begins to boil. Spread tortilla chips in the bottom of a 9x9 baking dish. Pour meat mixture over chips. Sprinkle cheese on top. Bake in a preheated 350 degrees oven for 15-20 minutes, or until cheese begins to bubble. Pass lettuce, tomatoes, salsa and sour cream at the table and let each diner add toppings of choice to his/her serving.
Ingredients: 1 1/2 Tbsp. butter or margarine 3 chicken breasts, skinned, boned and halved 3 1/3 c. orange juice 1 tsp. garlic powder 1 tsp. dry mustard Salt and pepper, to taste 1 1/2 c. uncooked long-grain rice Directions: Melt butter in a large skillet. Add chicken breast halves; cook until lightly browned on all sides. Add orange juice, garlic powder, dry mustard, salt and pepper; mix well. Bring mixture to a boil. Add rice. Reduce heat; simmer, covered, 25 minutes, or until rice has absorbed liquid and chicken is done.
(Courtesy of Food Writers Favorites) Ingredients: 1 pkg. (18 1/2 oz.) German chocolate cake mix 1 c. chopped pecans 1/3 c. plus 1/2 c. evaporated milk, divided 3/4 c. butter, melted 60 vanilla caramels, unwrapped (one 14 oz. package) 1 c. semisweet chocolate morsels Directions: In a large mixing bowl, combine dry cake mix, pecans, 1/3 c. evaporated milk and melted butter. Press half of the batter into the bottom of a 9x13 glass baking dish. Bake in a preheated 350 degrees oven for 8 minutes. In the top of a double boiler over simmering water, melt caramels with remaining 1/2 c. evaporated milk. When caramel mixture is well-mixed, pour over baked layer. Cover with chocolate morsels. Pour remaining batter on top of morsels. Return to preheated 350 degrees oven and bake 18 minutes. Let cool before cutting into squares.
(Courtesy of Food Writers Favorites) Ingredients: 1 1/2 c. firmly packed brown sugar 1 1/2 c. butter or margarine, softened 3 c. old-fashioned or quick-cooking rolled oats, uncooked 1 1/2 tsp. baking soda 1 1/2 c. all-purpose flour Granulated sugar Directions: Combine brown sugar, butter, oats, baking soda and flour in a large mixing bowl. Mash, knead, squeeze and pound ingredients to make a dough. Form dough into small balls. Put balls on ungreased baking sheets. Grease the bottom of a small glass jar; dip into granulated sugar and use to flatten balls. Bake in a preheated 350 degree oven about 15 minutes, or until done. Transfer to racks to cool.
(Courtesy of Food Writers Favorites) Ingredients: 1/2 c. solid vegetable shortening 1 c. granulated sugar 1 egg 1 3/4 c. sifted all-purpose flour 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1/2 tsp. ground nutmeg 1/2 c. raisins 1 c. quick-cooking or old-fashioned rolled oats, uncooked 1 c. applesauce Directions: In a large mixing bowl with an electric mixer, beat shortening and sugar until soft, smooth and creamy. Stir in egg. Sift flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg into a separate bowl. Stir in raisins and oats. Add flour mixture to shortening mixture in 3 portions alternating with applesauce in 2 portions. Beat the mixture by hand until well-blended. Drop dough by tablespoonfuls onto greased baking sheets. Bake in a preheated 375 degree oven 15 minutes before transferring them to racks to cool completely.
(Courtesy of Food Writer's Favorites) Ingredients: 1 clove garlic, minced 3 Tbsp. chopped fresh chives 4 anchovy fillets, minced (or 1 Tbsp. anchovy paste) 2 Tbsp. chopped fresh tarragon 1 Tbsp. lemon juice 2 Tbsp. white wine vinegar 1/2 c. chopped fresh parsley 1/2 tsp. minced capers (optional) 1/2 c. sour cream 1 c. mayonnaise White pepper, to taste Salt, to taste Directions: In container of electric blender, combine garlic, chives, anchovy fillets, tarragon, lemon juice, vinegar, parsley, capers, sour cream and mayonnaise. Cover and blend until smooth. Season to taste with white pepper and salt. Refrigerate, covered, to let flavors blend.
(Courtesy of Food Writer's Favorites) Ingredients: 3 lbs. potatoes 1 pkg. (16 oz.) frozen peas 1/4 c. chopped onion 2 cloves garlic, minced 1 c. plain non-fat yogurt 1/3 c. light mayonnaise 1/2 tsp. granulated sugar 1/2 tsp. salt 1/4 tsp. black pepper 1/4 tsp. celery salt 1 tsp. dried dill weed 2 Tbsp. lemon juice Directions: Boil potatoes in water to cover until tender. Let cool. Peel and slice thin. Rinse frozen peas with hot water; drain well. Add peas to sliced potatoes. Add onion and garlic. In a small bowl, combine yogurt, mayonnaise, sugar, salt, pepper, celery salt, dill weed and lemon juice; mix well. Pour over potato mixture; mix well. Refrigerate, covered, 4 hours to let flavors blend before serving.
(Courtesy of Food Editor's Favorites) Ingredients: 2 c. light brown sugar 1 c. margarine or solid shortening 4 eggs 1 tsp. vanilla extract 1/2 tsp. orange extract (optional) 2 scant c. all-purpose flour 1-2 c. semi-sweet chocolate pieces Directions: Preheat oven to 350 degrees. Cream sugar and margarine, then add eggs, one at a time, beating well after each addition. Add vanilla and orange extracts (if desired). Add flour and mix well. Stir in chocolate pieces (exact amount of chocolate depends on chocolate flavor desired). Pour batter into a greased 9x13 baking pan. Bake in oven 35-45 minutes, or until done. Cool before cutting.
(Courtesy of Food Editor's Favorites) Ingredients: 7 c. bread flour, divided 3 Tbsp. granulated sugar 1 tsp. salt 1 pkg. active dry yeast 4 heaping tablespoons well-seasoned spaghetti sauce 2 1/4 c. tomato juice 2 Tbsp. butter Directions: Combine 3 c. flour, sugar, salt and yeast in a large bowl. Combine spaghetti sauce, tomato juice and butter in a small saucepan. Warm mixture to between 120-130 degrees. Add to flour mixture and beat with a heavy wooden spoon or electric mixer about 3 minutes (a heavy-duty mixer with a dough hook or a food processor can also be used). Gradually add remaining flour until mixture is rather firm; you will have added about 3 more cups of flour. Remove to floured surface and knead, adding more flour (about 1 c.) until dough is supple and no longer sticky (if you are using a heavy-duty mixer or food processor, this step is not necessary). Generously butter large bowl and place dough in it, turning to coat all sides. Cover and allow to rise in a warm, draft-free place until doubled, 1-2 hours. Punch down dough and divide into 2 parts. Dough will be sticky. Shape into smooth balls; cover and let rest about 10 minutes. Shape into loaves and place in 2 well-buttered 9x5x3 loaf pans. Again, cover and let rise until doubled, 45-60 minutes. Preheat oven to 375 degrees. Bake loaves in oven 10 minutes. Reduce heat to 350 degrees and bake 25-30 minutes. Bread should sound hollow when tapped with knuckles. Remove from pans and cool on wire racks.
(Courtesy of Food Editor's Favorites) Ingredients: 1 clove garlic, minced 2 lbs. ground beef 2 eggs 3 Tbsp. chili sauce 2 Tbsp. dried parsley flakes 1/2 tsp. salt 1/2 tsp. pepper, divided 1 quart (32 oz.) cocktail vegetable juice 1 box (1 lb.) light brown sugar 1 c. white vinegar 3 cloves garlic, halved 30 prunes, pitted Directions: Mash minced garlic with ground beef, eggs, chili sauce, parsley flakes, salt and 1/4 tsp. pepper. Shape meat mixture into 75-85 meatballs. Combine vegetable juice, brown sugar, vinegar, garlic cloves and remaining pepper; bring mixture to a boil. Drop meatballs into juice mixture. Reduce heat to low; cook 40 minutes. Add prunes; cook 20 minutes more. Drain off most, but not all, sauce before putting meatballs and prunes into a chafing dish. Serve hot with toothpicks. Note~ You can make this a day ahead of time. Refrigerate until serving time. Skim the fat off of the top of the mixture before reheating.
Ingredients: 2 c. boiling water 2 pkgs. sugar-free orange jello 1 c. cold water (may use juice from oranges as part of the water amount) 1 pint orange sherbet 1 can mandarin oranges, drained Directions: Dissolve jello in boiling water. Add sherbet and stir until mixed. Add cold water and mandarin orange slices. Put into a mold and chill until set.
(Courtesy of Rochester Coronary Club) Ingredients: 5 medium apples 2-3 pkgs. Sweet N Low 1 can black cherry diet soda Cinnamon Directions: Place apples in a non-stick baking pan. Mix together the soda and Sweet N Low. Pour the soda mixture over the apples. Sprinkle with cinnamon. Bake 20-30 minutes at 350 degrees.
Ingredients: 1/2 c. grated Parmesan cheese 3/4 tsp. Lawry's seasoned pepper 1/2 tsp. garlic powder with parsley 1 pkg. (17 1/4 oz.) frozen puff pastry, thawed 1 egg white, lightly beaten Directions: In a small bowl, combine Parmesan cheese, seasoned pepper and garlic powder with parsley. Unfold pastry sheets onto a cutting board. Brush pastry lightly with egg white; sprinkle each sheet with 1/4 of the cheese mixture. Lightly press into pastry; turn over and repeat. Cut each sheet into 12 (1 inch wide) strips; twist. Place on greased cookie sheet and bake in 350 degrees for 15 minutes or until golden brown.
Ingredients: 8 oz. (8 squares) semi-sweet chocolate or 8 oz. (1 1/3 c.) semi-sweet chocolate chips 2 Tbsp. shortening 7 1/2 oz. can stacked potato chips Directions: Line cookie sheets with waxed paper. In a small saucepan, melt chocolate and shortening over low heat, stirring constantly. Dip chips halfway into chocolate; allow excess to drip off. Place on waxed paper-lined cookie sheets; refrigerate to set. Note~ Can make the chocolate in the microwave. In a small microwave-safe bowl, combine chocolate and shortening. Microwave on medium for 3-3 1/2 minutes or until smooth, stirring once halfway through cooking; stir until smooth. Continue as directed above. Note~ A co-worker of mine brought some of these made at a candy shop nearby to work and I was shocked with how good they were. I never thought about chocolate covered potato chips before.
(Courtesy of Lawrys) Ingredients: 1 pkg. (32 oz.) frozen tator tots 1 pkg. (1.25 oz.) taco seasoning mix Directions: In a large plastic bag combine tator tots and taco seasoning mix. Seal bag and shake to coat potatoes with seasoning. Spread tator tots on a foil-covered cookie sheet. Bake at 450 degrees for 15-20 minutes or until crisp. Note~ Can mix together 1/2 ketchup and 1/2 salsa to dip these in once they are cooked.
Ingredients: 1 c. light corn syrup 1/2 c. jam, preserves or frozen fruit Directions: Mix corn syrup with jam or fruit in a small saucepan. If using jams: heat on medium heat until well-blended and hot; do not boil. If using frozen fruit: heat on medium heat until well-blended; simmer 2-3 minutes, until fruit is tender.
(Courtesy of Party Food) Ingredients: 1 pkg. (13.8 oz.) refrigerate pizza crust dough 10 mozzarella cheese sticks 30 thin slices pepperoni 1 can pasta sauce, heated Directiosn: Preheat oven to 425 degrees. Grease a baking sheet; set aside. Roll pizza dough into 13x10 inch rectangle. Cut in half crosswise, then cut each half into 5 strips. Arrange 1 cheese stick on each strip of pizza dough, then top with 3 slices pepperoni. Fold edges over, sealing tightly. Arrange stromboli sticks on prepared baking sheet, seam side down. Bake 15 minutes or until golden. Serve with pasta sauce for dipping.
Ingredients: 2 1/2 c. white rum 1 can (46 oz.) pineapple juice 3 cans (12 oz. each) lemonade concentrate, thawed 3 cans (12 oz. each) water 1 can (16 oz.) cream of coconut Directions: Mix together all ingredients and freeze. Serve with 7 Up or 50-50 soda.
Ingredients: 20 square graham crackers, crushed 1/2 c. melted butter 1/2 c. white sugar 1 pkg. (8 oz.) cream cheese, at room temperature 2 eggs 1/2 c. sugar 1 tsp. vanilla 1 can blueberry pie filling Whipped cream Directions: Mix together graham cracker crumbs, butter and 1/2 c. sugar. Pat into a greased pan. Beat cream cheese and add eggs, one at a time. Add 1/2 c. sugar and vanilla. Beat until smooth. Pour over graham cracker crumbs. Bake at 350 degrees for 15 minutes. Cool. Pour over blueberry pie filling. Refrigerate overnight. Serve with whipped cream.
(Courtesy of AMPI) Ingredients: 4 large fully ripe bananas 1/2-3/4 c. chocolate sauce or syrup 4 c. cold milk 1 tsp. vanilla 1 pint vanilla ice cream Directions: Peel and slice bananas into a bowl, beat until smooth. Add chocolate syrup, 1/2 c. milk and vanilla. Mix and then add the rest of the milk, mix well. Pour into classes and top each serving with a scoop of ice cream.
(Courtesy of AMPI) Ingredients: 1 c. milk 2 eggs 2 Tbsp. sugar 1/8 tsp. salt 1 1/2 pints ice cream 1 c. pineapple-grapefruit juice drink Directions: Blend milk, eggs, sugar and salt in a blender until foamy. Gradually add in juice. Add ice cream and beat until all ingredients are well-blended.
(Courtesy of Amish Country Cookbook Volume II) Ingredients: 20 crushed Oreo cookies FILLING: 16 oz. Cool Whip 1 1/4 c. crushed dinner mints 2 c. miniature marshmallows 8 crushed Oreo cookies Diretions: Put the 20 crushed Oreos in the bottom of a 9x13 baking dish. Mix together the Cool Whip, mints and marshmallows. Pour over the crust. Sprinkle with the 8 crushed Oreo cookies on top. Note~ It is best made a day or two ahead of time
(Courtesy of Rochester Coronary Club) Ingredients: 1 c. (about 2 bananas) mashed bananas 3/4 c. granulated sugar 1/2 c. skim milk with 1 tsp. vinegar 1/3 c. corn oil 1/3 c. cocoa 2 egg whites 1 tsp. vanilla extract 1 1/2 c. all-purpose flour 1/2 tsp. baking soda Directions: Heat oven to 350 degrees. Grease and flour a 9 inch square pan. In a large bowl, with an electric mixer at medium speed, beat bananas, sugar, milk, oil, cocoa, egg whites and vanilla until well-blended. In a small bowl, combine flour and baking soda. With mixer at low speed, beat flour mixture into cocoa mixture until just blended. Add some nuts if you would like. Pour batter into prepared pan. Bake 25-30 minutes or until wooden toothpick inserted in the center comes out clean. Cool in the pan.
Ingredients: 1 can (15 oz.) black beans, drained and rinsed 1 can (12 oz.) whole kernel corn, drained 1 medium tomato, chopped 1/2 c. chopped red onion 1/2 c. chopped green bell pepper 1/2 tsp. garlic powder with parsley SAUCE: 3/4 c. Italian salad dressing 2 tsp. chopped cilantro 3/4 tsp. hot pepper sauce 1/2 tsp. seasoned pepper 1/2 tsp. chili powder Directions: In a small bowl, combine all sauce ingredients; blend well. Cover and refrigerate until ready to use. In a large bowl, combine all ingredients including the sauce; blend well. Cover and refrigerate at least 15 minutes.
Ingredients: 1 1/3 c. flour 2/3 c. brown sugar 2 Tbsp. cornstarch 1/2 tsp. salt 1/2 tsp. baking powder 1/4 tsp. baking soda 1/2 c. butter or margarine 2 egg yolks 1 tsp. vanilla extract 3 c. mini marshmallows TOPPING: 2/3 c. light corn syrup 2/3 c. butter or margarine 1 pkg. (10 oz.) peanut butter chips 2 tsp. vanilla extract 2 c. crisp rice cereal 2 c. salted peanuts Directions: Mix flour, brown sugar, cornstarch, salt, baking powder and baking soda in a large bowl. Cut in butter using a pastry blender or 2 knives. Add egg yolks and 1 tsp. vanilla. Mixture will be crumbly. Press into an ungreased 9x13 pan. Bake in a preheated 350 degrees for 12-15 minutes. Remove from oven and sprinkle with marshmallows; return to oven for 3-5 minutes, until marshmallows are puffy. Cool completely for 30 minutes. To make topping: heat corn syrup, butter and peanut butter chips in a saucepan over low heat until smooth. Remove from heat. Add vanilla, cereal and peanuts. Spread over baked crust; chill 1 hour or until firm before cutting into bars.
Ingredients: 1 c. butter (no substitutes), softened 1/2 c. sugar 1 tsp. vanilla extract 2 c. flour 1/4 c. cornstarch 1-2 c. M&M candies Directions: Mix butter, sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and cornstarch. Stir in 1 c. candies, if desired. Form into 1 inch balls and place onto ungreased baking sheets. Gently flatten each cookie using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking). Press in additional candies to decorate. Bake in preheated 300 degree oven for 25-30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely.
Ingredients: 12 oz. flank or sirloin steak, cut across grain into thin strips Grated peel of 1 large orange (2 tsp.) 1 Tbsp. grated fresh ginger 3 Tbsp. cornstarch, divided 3 Tbsp.. sherry or orange juice 2 Tbsp. soy sauce 1 tsp. beef bouillon granules 1 Tbsp. sugar 1/4-1/2 tsp. crushed red pepper flakes 1/2 c. water 2 Tbsp. corn oil 3 c. broccoli florets Hot cooked rice or pasta Directions: Toss steak, orange peel, ginger and 1 Tbsp. cornstarch in a medium bowl to coat meat lightly; set aside. Stir sherry, soy sauce, bouillon granules, sugar, crushed red pepper, water and 2 Tbsp. cornstarch in a small bowl until blended. Heat oil in wok or large skillet over medium heat. Add beef and stir-fry for 2 minutes until nearly cooked through. Add broccoli and stir-fry 3 minutes or just until tender. Stir soy sauce mixture until blended, pour into wok. Stirring constantly, bring to a boil. Serve with rice or pasta.
(Courtesy of Maida Heatter's Book of Great Cookies) Ingredients: 6 oz. (1 c.) semisweet chocolate morsels 2 1/4 c. sifted all-purpose flour 2 tsp. baking powder 1/4 tsp. baking soda Scant 1/2 tsp. salt 3 small or 2 large ripe bananas (to make 1 c. mashed) 5 1/3 oz. (10 2/3 Tbsp.) butter 1/2 tsp. vanilla extract 1 c. granulated sugar 2 eggs 6 oz. (generous 1 1/2 c.) walnuts, cut or broken into medium-size pieces Directions: Adjust 2 racks to divide the oven into thirds and preheat oven to 400 degrees. Cut aluminum foil to fit cookie sheets. Place the chocolate morsels in the top of a small double boiler over hot water on medium heat. Cover and cook until partially melted. Then, uncover and stir until completely melted and smooth. Remove from the heat and set aside to cool. Sift together the flour, baking powder, baking soda and salt and set aside. In a small bowl of an electric mixer, beat the bananas at low speed to mash them and make 1 c. of pulp. Set aside. In the large bowl of an electric mixer (without washing the beaters) cream the butter. Add the vanilla and sugar and beat well. Add the eggs, one at a time, and beat well. On low speed, gradually add half of the sifted dry ingredients, scraping the bowl with a rubber spatula only until mixed. Add the cooked chocolate and the bananas and beat until smooth. Add the remaining half of the dry ingredients and beat only until smooth. Stir in the nuts. Using a heating teaspoonful (make these rather large) of the dough for each cookie. Place them 2 inches apart on the cut aluminum foil. Slide cookie sheets under the aluminum foil (if you have not already done so). Bake the cookies for 12-14 minutes, reversing the position of the sheets top to bottom and front to back once or twice to insure even baking. The cookies are done when the tops spring back firmly if lightly pressed with a fingertip. Slide of foil off of the cookie sheet. Let the cookies stand for a few minutes and then with your fingers or a spatula, transfer the cookies to a rack to cool.
Ingredients: 1 pkg. (8 oz.) cream cheese, softened 1/4 c. butter, softened 1 tsp. vanilla 3/4 c. powdered sugar 1 graham cracker, finely crushed 1 oz. Baker's semi-sweet chocolate Directions: Beat cream cheese, butter and vanilla in a medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition. Freeze 1 hour or until cream cheese mixture is firm enough to handle. Shape cream cheese mixture into 40 balls, using about 1 rounded teaspoon cream cheese mixture for each ball. Place in a single layer in a shallow pan; refrigerate 15 minutes or until firm. Melt chocolate as directed on package. Dip bottom halves of cheese balls, one at a time, in graham cracker crumbs; place crumb side down, on waxed paper-covered plate. Drizzle with melted chocolate; refrigerate 15 minutes or until firm.
Ingredients: 3/4 c. shortening 1 c. plus 2 Tbsp. sugar, divided 1 large egg 1/4 c. molasses 2 c. all-purpose flour 2 tsp.. baking soda 1 1/2 tsp. ground ginger 1 tsp. ground cinnamon 1/2 tsp. salt Directions: Preheat oven to 350 degrees. Cream shortening and 1 c. sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine the next 5 ingredients; gradually add to creamed mixture and mix well. Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 inches apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.
Ingredients: 1/2 c. butter (5 1/2 Tbsp.) 1 pkg. ranch dip mix 1 Tbsp. Worcestershire sauce 1 Tbsp. sugar 1 Tbsp. light Karo syrup 4 c. corn chex 3 c. mini pretzels 3 c. oyster crackers 3 c. Cheezit crackers 1 c. dry roasted lightly salted peanuts Directions: In a glass measuring cup, melt the butter in 15 second intervals in the microwave. Stir in the ranch, Worcestershire, sugar and Karo syrup. Spray a slow cooker pot with nonstick spray or line with a slow cooker bag. Add the cereal, crackers, pretzels and peanuts. Add the sauce and stir well to coat every little piece. Cover and cook on low for 3 hours, stirring at hour 1, hour 2 and one final time at 2 1/2 hours. Pour everything onto 2 sheets of parchment paper to cool. Place all snacks into a large bowl wrapped with plastic wrap or in a ziploc bag to keep fresh.
Ingredients: 1 can (8 oz.) crescent rolls 1 c. shredded mozzarella cheese About 1/2 c. marinara sauce 12 meatballs (can use pre-made frozen ones) Directions: Preheat oven to 375 degrees. Spray a regular size muffin pan with non-stick spray. Unroll crescent dough. Separate into 2 large sections along the perforated edge. Cut each of the 2 large sections into thirds, then divide those sections down the middle, so that you have 12 squares total. Press each square into one of the muffin cups, doing your best to smooth the dough around the cup and a little up the sides. Spoon about 2 tsp. marinara sauce into the bottom of each cup. Follow with a small spoonful of mozzarella cheese. Place 1 meatball (can still be frozen) into the center of each cup. Spoon another 2 tsp. marinara sauce on top of each meatball, then finish with another sprinkling of mozzarella cheese. Bake for 15-17 minutes, until the crescent dough is golden brown and cheese is bubbling. Remove from oven. Let cool a few minutes, then remove each meatball bite from the muffin pan. Serve with additional marinara sauce, if desired.
Ingredients: 1 bag (28-32 oz.) frozen hashbrowns 1 can (10.75 oz.) cream of chicken soup (can use 98% fat free) 1 c. sour cream (can use light) 1 1/2 c. sharp cheddar cheese 2 Tbsp. butter, melted 2 Tbsp. diced onion 1/2 c. sharp cheddar cheese (optional) Green onions, sliced (optional) Directions: Spray slow cooker with non-stick cooking spray. Place all ingredients, except for 1/2 c. sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated. Place lid on top of slow cooker and cook on low for 4-5 hours. Remove lid and top potatoes with additional 1/2 c. cheddar cheese. Let cook 10-15 minutes more or until cheese starts to melt.
Ingredients: 1 c. shortening 1 c. sugar 1 large egg 1 c. (8 oz.) sour cream 1 1/2 tsp. vanilla extract 4 c. all-purpose flour 1 1/2 tsp. baking soda 1/4 tsp. salt FROSTING: 1 c. butter, softened 9 c. confectioners' sugar 3 tsp. vanilla extract 2/3-3/4 c. 2% milk Paste food coloring Directions: In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut with a floured 3 inch cookie cutter. Place 1 inch apart on baking sheets lightly coated with cooking spray. Bake at 350 degrees for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely. For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.
Ingredients: 3 c. leftover cooked stuffing 4 egg yolks 1 Tbsp. lemon juice 1/2 c. butter, melted 1 Tbsp. minced fresh parsley Dash salt Dash ground nutmeg 1 Tbsp. olive oil 4 eggs 3/4 lb. sliced leftover cooked turkey, warmed Directions: Shape stuffing into four 1/2 inch thick patties; set aside. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in parsley, salt and nutmeg. Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes. In a large nonstick skillet, heat oil over medium heat. Cook stuffing patties 3-4 minutes on each side or until a thermometer reads 165 degrees. Keep warm. Meanwhile, place 2-3 inches of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. To serve, place turkey and eggs on stuffing patties. Top with hollandaise sauce.
Ingredients: 1 pkg. (8 oz.) cream cheese, softened 1/4 c. butter, softened 1 tsp. vanilla 3/4 c. powdered sugar 6 Tbsp. multi-colored sprinkles 1/2 c. miniature semi-sweet chocolate chips 6 Tbsp. chocolate-covered toffee bits, finely chopped Directions: Beat cream cheese, butter and vanilla in a medium bowl until blended. Gradually add sugar, mixing well after each addition. Freeze for 1 hour or until cream cheese mixture is firm enough to handle. Shape cream cheese mixture into 40 balls, using about 1 rounded tsp. cream cheese mixture for each ball. Place in a single layer in a shallow pan; refrigerate 15 minutes or until firm. Place sprinkles in a small bowl, then place chocolate chips and chopped toffee bits into 2 separate small bowls. Remove 14 cheese balls from the refrigerator; roll, 1 at a time, in sprinkles. Place in a single layer on parchment-covered baking sheet; place in the refrigerator. Repeat with 13 of the remaining cheese balls and chocolate chips, then repeat with the remaining cheese balls and toffee. Keep refrigerated.
Ingredients: 2 pkgs. (1/4 oz. each) active dry yeast 1 1/2 c. warm water (110-115 degrees) 2 large eggs 1/2 c. sugar 2 tsp. salt 5 3/4-6 1/4 c. all-purpose flour FILLING: 1 c. packed brown sugar 4 tsp. ground cinnamon 1/2 c. softened butter, divided GLAZE: 2 c. confectioners sugar 1/4 c. half and half cream 2 tsp. vanilla extract Directions: In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 c. flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight. In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll one portion into an 18x12 inch rectangle. Spread with 1/4 c. butter to within 1/2 inch of edges; sprinkle evenly with half of the brown sugar mixture. Roll up jelly-roll style; starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 9x13 baking pan, cut side down. Repeat with remaining dough and filling. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375 degrees. Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls. Dark Chocolate Filling: Finely grate a 4 oz. bittersweet chocolate bar; gently stir in 1/2 c. sugar, 2 Tbsp. baking cocoa and 1/2 tsp. ground cinnamon. Sprinkle over butter in place of brown sugar-cinnamon mixture Orange-Spice Filling: Mix 1 c. packed brown sugar, 2 Tbsp. grated orange peel, 2 tsp. ground cinnamon, 1 tsp. ground ginger and 1/2 tsp. each ground cardamom, ground cloves and ground allspice until blended. Sprinkle over butter in place of brown-sugar mixture.
Ingredients: 3 c. all-purpose flour 1/4 c. unsweetened cocoa powder 2 tsp. baking powder 1/4 tsp. baking soda 3/4 tsp. salt 3/4 c. unsalted butter, softened 1 1/3 c. granulated sugar 3 large eggs 1 Tbsp. milk or buttermilk 1 1/2 tsp. vanilla bean paste or vanilla 2 tsp. lemon juice 5 tsp. red food coloring 1 c. white chocolate chips 1 c. powdered sugar Directions: In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds; set aside. In the bowl of an electric mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls. Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp. each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper-lined baking sheets and flatten slightly, then bake in a preheated oven 13-14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container. Note~ If you want them a little more chocolatey, you can replase 2-3 Tbsp. of the flour with 2-3 additional Tbsp. of cocoa powder.
Ingredients: 1 c. pretzels, roughly chopped (measure after chopping) 1/2 c. pecans, chopped (measure after chopping) 3/4 c. brown sugar 3/4 c. butter, melted CREAM CHEESE MIXTURE: 8 oz. cream cheese, softened to room temperature 3 c. diced apples (about 2 large apples) 1/2 c. caramel sauce 3 c. whipped topping or whipped cream Directions: Mix together crushed pretzels, chopped pecans, brown sugar and melted butter. Spread in a large baking sheet with sides and bake 400 degrees for 7 minutes. Allow the mixture to cool and then break into small pieces. Beat the softened cream cheese until smooth. Beat in the caramel sauce until smooth. Fold in whipped topping. Stir in the diced apples and sugared pretzels.
Ingredients: 10 c. popped popcorn Salt 1 c. butter (sweet cream salted) 1 c. brown sugar 2 tsp. vanilla 1/2 tsp. baking soda Mini Rollo's Harvest blend M&M candy Directions: Salt the popped popcorn and set aside. Melt 1 c. butter in a medium saucepan over medium heat. Add 1 c. brown sugar and stir until thoroughly mixed. Stirring continuously, bring the butter and sugar mixture up to a boil and cook for 5 minutes. Add the 2 tsp. of vanilla at the 4 minute mark. Continue to boil for 1 additional minute then add baking soda. Drizzle 3/4 of the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered. Save 1/4 of the caramel mixture to the side. Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner. Drizzle the remaining caramel mixture over the caramel corn and immediately sprinkle the M&M candy and mini Rollos on the areas with the drizzled caramel mixture. Let the popcorn cool. Serve
Ingredients: 6 large red potatoes (about 10 oz. each) 1/2 c. 1% milk 1/2 c. fat-free plain yogurt 3 Tbsp. butter, softened 1 1/2 tsp. dried parsley flakes 1 1/2 tsp. garlic-herb seasoning blend 1 tsp. salt 1/4 tsp. coarsely ground pepper 1 c. shredded Monterey Jack cheese Directions: Preheat oven to 350 degrees. Scrub potatoes; pierce several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once. When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4 inch thick shells. Mash pulp with all ingredients except cheese. Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.
Ingredients: 1 can (12 oz.) refrigerated buttermilk biscuits 6 Tbsp. butter, melted 2 c. cinnamon sugar 2 c. Granny Smith apples, peeled, cored and finely chopped 2 Tbsp. brown sugar 2 Tbsp. granulated sugar 1 tsp. cinnamon 1/2 c. powdered sugar 2-3 Tbsp. milk Directions: Preheat oven to 375 degrees. Grease a 9x5 loaf pan with cooking spray or butter. On a cutting board, separate biscuits and cut each biscuit into quarters. Roll each piece into a ball. Dunk each ball into the melted butter then toss in cinnamon sugar until evenly coated. Lay about half of the biscuit balls in an even layer, touching on both sides, in the bottom of the loaf pan. Toss apples with brown sugar, granulated sugar and cinnamon. Scatter a very thin layer of apples on top of the biscuit balls (you will want the second layer of biscuits to touch the base layer). Lay the second and final layer of biscuit balls over the apples and top with remaining apples. Bake for 35-45 minutes, until the biscuits are a deep golden and the apple mixture is bubbling. Let cool for about 15 minutes. Meanwhile, make the glaze. Whisk together powdered sugar and milk until smooth. Run a knife around the edges of the pan and transfer the monkey bread onto a serving platter. Drizzle glaze on top of the loaf. Serve warm.
