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: 12 oz. peeled, seeded watermelon, cut into 1-1 1/2 inch cubes, rounds or wedges 1 orange 1/4 c. tequila 1 Tbsp. sugar 1/2 tsp. coarse kosher salt Directions: Cut clits in watermelon pieces and insert a wooden stick into each piece of watermelon. Place watermelon pieces in a shallow baking dish. Finely shred peel from orange (2 tsp.) and juice the orange (1/4 c.). In a small bowl whisk together the tequila, orange juice, orange zest and sugar. Drizzle tequila mixture over watermelon pieces. Cover and freeze for 2-3 hours or until firm. Transfer watermelon pieces to a serving bowl/dish; drizzle with tequila mixture from the pan. Sprinkle with salt.
Ingredients: 3 lbs. red potatoes, cut into 1 inch cubes 1/2 c. olive oil 3 Tbsp. lemon juice 2 Tbsp. minced fresh basil 2 Tbsp. minced fresh parsley 1 Tbsp. red wine vinegar 1 tsp. grated lemon peel 3/4 tsp. salt 1/2 tsp. pepper 1 small onion, finely chopped Directions: Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper. Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.
Ingredients: 1/4 c. canola oil 1/2 c. milk 1 egg 1/2 tsp. salt 2 tsp. baking powder 1/2 c. white sugar 1 3/4 c. all-purpose flour 1 c. chopped strawberries Directions: oven to 375 degrees. Grease an 8 cup muffin tin or use paper liners. In a small bowl, combine oil, milk and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together. Fill muffin cups 3/4 full. Bake at 375 degrees for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
Ingredients: 1 Tbsp. (1 envelope) unflavored gelatin 1/4 c. cold water 1/2 c. hot water 1/4 c. sugar 1 c. peach vodka 1/2 c. lemon-lime soda or champagne 10 plastic cups with lids (2 oz. each) 1 yellow peach, pitted and thinly sliced (optional) Directions: Place your plastic cup in a single layer on a baking sheet for easy transporting. Pour the gelatin powder into a medium mixing bowl. Add the cold water and stir to combine. Let sit for 3-5 minutes, or until gelatin has absorbed into the water. In a small saucepan, bring 1/2 c. water to a simmer. Pour the hot water into the bowl with the gelatin and whisk to combine until the gelatin is melted. Pour in the sugar and whisk until the sugar has melted. Pour in the vodka and soda or champagne then stir to combine. Pour the jello mixture into the plastic cups, filling them almost to the top. Place the jello shots in the refrigerator for 1-2 hours, or until the jello is completely set. Cover each up with a lid and chill until ready to serve. Can top with a thin slice of a fresh peach if desired.
Ingredients: 1/2 of 16 lb. seedless watermelon 4 pkgs. (3 oz. each) cherry flavor gelatin mix Directions: Cut 1/2 inch thick slice from rounded bottom of watermelon half to prevent it from rolling around. Scoop watermelon pulp into a large bowl; reserve shell. Blend pulp, in batches, in blender until smooth; pour each batch of juice into separate large bowl (you should have about 7 c. of juice). Pour 2 c. of juice into a saucepan; bring to a boil. Remove from heat. Add dry gelatin mixes; stir 2 minutes or until completely dissolved. Add to remaining juice in large bowl; mix well. Refrigerate 45 minutes or until thickened, stirring every 15 minutes. Pour into watermelon shell. Refrigerate 3 hours or until firm. When gelatin is firm, cut away any watermelon rind that extends above the gelatin layer.
Ingredients: 1 pkg. (2 layer size) white cake mix 1 envelope watermelon flavor koolaid (unsweetened) drink mix 1/2 c. plus 2 Tbsp. miniature semi-sweet chocolate chips, divided 6 drops green food coloring 1 container (16 oz.) ready-to-spread vanilla frosting 1 c. thawed frozen whipped topping, Directions: Prepare cake batter and bake as directed on package for 24 cupcakes, adding dry drink mix and 1/2 c. chocolate chips to batter before spooning into prepared muffin tins (lined with cupcake liners). Cool cupcakes in pans for 10 minutes. Remove from pans to wire racks; cool completely. Remove cupcakes from liners. Spoon frosting into medium bowl. Add whipped topping; whisk until blended. Stir in food coloring; spread onto cupcakes. Sprinkle with remaining chocolate chips.
Ingredients: 1 pkg. macaroni and cheese dinner 1 c. frozen peas 4 cheese hot dogs, cut into 1/2 inch thick slices 1/4 c. milk 1/2 c. shredded sharp cheddar cheese Directions: Prepare macaroni and cheese dinner in a large saucepan as directed on package. Add remaining ingredients; mix well. Simmer on medium-low heat 5 minutes or until heated through, stirring occasionally.
Ingredients: 4 boneless skinless chicken breast halves (6 oz. each) 1/4 tsp. salt 1/4 tsp. lemon-pepper seasoning 1 Tbsp. canola oil 8 bacon strips 1 medium onion, sliced 1/4 c. packed brown sugar 1/2 c. shredded Colby-Monterey Jack cheese Directions: Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a thermometer reads 165 degrees; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 Tbsp. drippings. In drippings, saute onion and brown sugar until onion is tender and golden brown. Place 2 bacon strips on each chicken breast half; top with caramelized onions and cheese.
Ingredients: 3 lbs. small whole beets (about 2 inches in diameter) 2 c. vinegar 1 c. water 1/2 c. sugar 3 inches stick cinnamon 1 tsp. whole allspice 6 whole cloves Directions: Wash beets. Cut off beet tops, leaving 1 inch of stems; trim root ends. Do not peel. In a large saucepan cook beets in enough boiling, lightly salted water to cover about 25 minutes or until tender; drain. Cool beets slightly; trim off roots and stems. Slip off and discard the skins; quarter beets. In a medium stainless steel, enamel or nonstick heavy saucepan combine vinegar, the 1 c. water and sugar. For a spice bag, place cinnamon, allspice and cloves in the center of a double-thick, 6 inch square of 100 percent cotton cheesecloth. Bring up the corners; tie closed with clean kitchen string. Add spice bag to saucepan. Bring to boiling, stirring to dissolve the sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove and discard spice bag. Pack beets into hot sterilized half-pint canning jars, leaving a 1/2 inch headspace. Pour hot vinegar mixture over beets, maintaining the 1/2 inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling water canner for 30 minutes (start timing when the water returns to boiling). Remove jars from canner; cool on wire racks.
Ingredients: 1 1/2 c. boiling water 1 pkg. (8 serving size) strawberry flavor gelatin 1 1/2 c. cold water 1 pkg. (10.75 oz.) frozen prepared pound cake, thawed, cubed 1 tub (8 oz.) frozen whipped topping, thawed 2 c. sliced strawberries Directions: Stir boiling water into dry gelatin mix in a large bowl at least 2 minutes or until completely dissolved. Stir in cold water. Pour into a 9x13 pan. Refrigerate 3 hours or until firm. Cut gelatin into 1/2 inch cubes. Place in 3 1/2 quart serving bowl. Cover with layers of cake cubes, half of the whipped topping and the strawberries. Top with the remaining whipped topping. Refrigerate at least 1 hour before serving. Store leftovers in the refrigerator.
Ingredients: 1 c. butter, softened 1 3/4 c. sugar 5 egg whites 2 c. pureed strawberries 1/2 c. sour cream 1 tsp. strawberry extract 3 c. cake flour 2 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt FROSTING: 1 pkg. (8 oz.) cream cheese, softened 1/4 c. butter, softened 3 1/4 c. confectioners' sugar 1/4 c. pureed strawberries 1/2 tsp. strawberry extract 1 c. seedless strawberry jam, divided Sliced fresh strawberries, optional Directions: Grease and flour three 9 inch round baking pans; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans. Bake at 350 degrees for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, strawberries and extract; beat until smooth. Place bottom cake layer on a serving plate; top with 1/2 c. jam and 1/2 c. frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with sliced strawberries if desired.
Ingredients: 1 Tbsp. olive oil 2 medium zucchini, coarsely chopped 1 c. fresh baby carrots, halved lengthwise 1 c. fresh or frozen corn 1 small red onion, cut into thin wedges 1 c. cherry tomatoes, halved 2 garlic cloves, minced 1 pkg. (4.8 oz.) Pasta Roni angel hair pasta with herbs 1/2 c. chopped walnuts, toasted 1/4 c. shredded Parmesan cheese Coarsely ground pepper Directions: In a large skillet, heat oil over medium-high heat. Add zucchini, carrots, corn and onion; cook and stir 10-12 minutes or until carrots are tender. Stir in tomatoes and garlic; cook 1 minute longer. Meanwhile, prepare pasta mix according to package directions. Add to vegetable mixture; toss to combine. Sprinkle with walnuts, cheese and pepper. Note~ To toast nuts, bake in a shallow pan in a 350 degree oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Ingredients: 1/2 c. fresh or frozen raspberries, thawed 1/3 c. sugar 2 1/2 c. club soda, chilled 1/4 c. lemon juice Ice cubes 2 lemon slices Directions: Place raspberries and sugar in a food processor; cover and process until pureed. Strain; reserving juice and discarding seeds. In a small pitcher, combine the club soda, lemon juice and raspberry juice. Serve in tall glasses over ice. Garnish with lemon slices.
Ingredients: 1 medium honeydew, peeled, seeded and cubed 1 medium cantaloupe, peeled, seeded and cubed 2 c. cubed seedless watermelon 2 medium peaches, sliced 2 medium nectarines, sliced 1 c. seedless red grapes 1 c. halved fresh strawberries 1 can (11 oz.) mandarin oranges, drained 2 medium kiwifruit, peeled, halved and sliced 2 medium firm bananas, sliced 1 large Granny Smith apple, cubed 1 can (12 oz.) frozen lemonade concentrate, thawed 1 pkg (3.4 oz.) instant vanilla pudding mix Directions: In a large bowl, combine the first 9 ingredients. Cover and refrigerate at least 1 hour. Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat.
Ingredients: 3/4 c. butter, softened 1/2 c. confectioners' sugar 1 1/2 c. all-purpose flour 1 pkg. (10-12 oz.) vanilla or white chips, melted and cooled 1/4 c. heavy whipping cream 1 pkg. (8 oz.) cream cheese, softened 1/2 c. pineapple juice 1/4 c. sugar 1 Tbsp. cornstarch 1/2 tsp. lemon juice 1 pint fresh strawberries, sliced 1 c. fresh blueberries 1 c. fresh raspberries Directions: In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12 inch pizza pan. Bake at 300 degrees for 25-28 minutes or until lightly browned. Cool. In another bowl, beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Chill for 30 minutes. For glaze, in a small saucepan, combine the pineapple juice, sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Arrange berries over cream cheese layer; brush with glaze. Chill for 1 hour before serving. Store in the refrigerator.
Ingredients: 1 lb. (16 oz.) Velveeta, cut into 1/2 inch cubes 1 can (15.5 oz.) black beans, rinsed 1 can (11 oz.) corn with red and green bell peppers, drained 1 c. salsa (thick and chunky) Directions: Combine all ingredients in a microwaveable bowl. Microwave on high for 5 minutes or until Velveeta is completely melted and the mixture is well-blended, stirring after 3 minutes.
Ingredients: 1 pkg. white cake mix (regular size) 1 pkg. (3 oz.) strawberry gelatin 3 Tbsp. sugar 3 Tbsp. all-purpose flour 1 c. water 1/2 c. canola oil 2 large eggs 1 c. finely chopped strawberries FROSTING: 1/2 c. butter, softened 1/2 c. crushed strawberries 4 1/2-5 c. confectioners' sugar Directions: Preheat oven to 350 degrees. Line the bottoms of two greased 8 inch round baking pans with parchment paper; grease paper. In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium speed for 2 minutes. Fold in strawberries. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over the top and sides of the cake.
Ingredients: 2 c. graham cracker crumbs 1/4 c. sugar 6 Tbsp. butter, melted 1 pkg. (11 1/2 oz.) milk chocolate chips 1 can (12 oz.) evaporated milk, divided 3 pkgs. (8 oz. each) cream cheese, softened 1 jar (7 oz.) marshmallow creme 2 Tbsp. cornstarch 1 tsp. vanilla extract 3 large eggs, lightly beaten 2 1/2 c. miniature marshmallows Directions: Preheat oven to 325 degrees. In a small bowl, mix cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1 inch up sides of a greased 9 inch springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips with 3/4 c. evaporated milk; stir until smooth. Pour into crust; freeze just until chocolate is set, about 20 minutes. In a large bowl, beat cream cheese until smooth. Beat in marshmallow creme, cornstarch, vanilla and remaining evaporated milk. Add eggs; beat on low speed just until blended. Pour over chocolate. Return pan to baking sheet. Bake 65-75 minutes or until center is almost set. Sprinkle with marshmallows. Bake 6-8 minutes longer or until marshmallows are light brown. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Ingredients: 3/4 c. butter, softened 3/4 c. sugar 1 egg 1/2 tsp. almond extract 2 c. all-purpose flour 1/4 tsp. baking powder 1/8 tsp. salt Red and green gel food coloring 1/3 c. miniature semisweet chocolate chips or raisins, chopped Directions: In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Reserve 1 cup dough. Tint remaining dough red; shape into 3 1/2 inch long roll. Wrap in plastic wrap. Tint 1/3 cup reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate 2 hours or until firm. On a lightly floured surface, roll plain dough into an 8 1/2 x 3 1/2 inch rectangle. Unwrap red dough and place on a short end of the plain dough; roll up. Roll green dough into a 10 x 3 1/2 inch rectangle. Place red and plain roll on a short end of the green dough; roll up. Wrap in plastic wrap; refrigerate overnight. Preheat oven to 350 degrees. Unwrap and dough dough into 3/16 inch slices (just less than 1/4 inch). Place 2 inches apart on an ungreased baking sheet. If desired, lightly press chocolate chips or raisins into red dough to resemble watermelon seeds. Bake 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.
Ingredients: 1 c. plus 3 Tbsp. butter, cubed 3/4 c. baking cocoa 4 large eggs 2 c. sugar 1 1/2 c. all-purpose flour 1 tsp. baking powder 1 tsp. salt 1 tsp. vanilla extract FROSTING: 6 Tbsp. butter, softened 2 2/3 c. confectioners' sugar 1/2 c. baking cocoa 1 tsp. vanilla extract 1/4-1/3 c. milk Directions: In a saucepan, melt 1 c. plus 3 Tbsp. butter. Remove from heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended. Spread into a greased 9x13 baking pan. Bake at 350 degrees for 25-28 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in cocoa and vanilla. Add enough milk until the frosting achieves spreading consistency. Spread over brownies. Cut into bars.
(Courtesy of Taste of Home) Ingredients: 3 large eggs, beaten 1/4 c. sugar 1/4 c. vinegar 2 Tbsp. butter 2 c. green grapes 2 c. miniature marshmallows 1 can (20 oz.) pineapple chunks, drained 1 can (15 oz.) mandarin oranges, drained 2 medium firm bananas, sliced 2 c. heavy whipping cream, whipped 1/2 c. chopped pecans Directions: In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160 degrees. Remove from the heat; stir in butter. Cool. In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.
Ingredients: 2 liters 7 Up or Diet 7 Up 1/2 gallon raspberry sherbet 2 Tbsp. lime juice 2 Tbsp. lemon juice Directions: In a blender or food processor mix together the sherbet and half of the bottle of 7 Up, with the lemon and lime juice. Stir in the remaining 7 Up and serve cold.
