It Inspired Me

1/2 pound butter 1 1/2 pounds confectioners' sugar 6 eggs, separated 1/2 teaspoon salt 1 teaspoon Chinese 5 spice 1/4 teaspoon ground cardamom Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the egg yolks one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat egg whites until foamy in a large glass or metal mixing bowl, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Mix the egg whites into the egg yolk mixture. Stir in the rum, salt and spices. To use the mix, combine 1 ounce rum and 1 cup hot milk in a mug. Stir in 1 tablespoon of the Tom and Jerry mixture.

OREO Cookie Balls (120) Prep time: 30 min Total time: 1 hour 40 min Makes: 48 servings What You Need 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 40 OREO Cookies, finely crushed, divided 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted Make It Mix cream cheese and 3 cups cookie crumbs until blended.  Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cookie crumbs. Refrigerate 1 hour or until firm

1 cup steel-cut oats 2 cups soy milk 1 1/2 cups water 2 teaspoons vanilla extract 1/2 teaspoon salt For Making in on Stovetop: Add oatmeal, soymilk, water, vanilla extract, and salt into medium saucepan. Bring to a boil, stirring occasionally. Reduce to medium-low heat, allowing oatmeal to simmer (with lid on) for 20-30 minutes (depending on desired consistency). Remove from heat and serve.  For Making in Rice Cooker: Night Before: Add oatmeal, soymilk, water, vanilla extract, and salt to rice cooker bowl. Set timer for following morning using porridge setting. Either method, serve with slivered almonds and brown sugar.  Mmmm mmmm mmmm.

This is a simple and tasty breakfast egg casserole.  I mixed it in the morning to be eaten for lunch.  I cooked it on high the entire time and had it done in about 4-5 hours.  If I did it again, I'd cook it on low for a longer length of time.  It was still good though.  I also used a crockpot liner.  This made cleanup a breeze.  Hope you enjoy the breakfast as much as we did. 1 dozen eggs 1 cup milk 1 package (32 oz.) frozen hash brown potatoes 1/2 pound Maple Brown Sugar Ham 2 cups cheddar cheese or colby jack - shredded ¼ teaspoon dry mustard (optional) ½ teaspoon salt ½ teaspoon black pepper Spray your crockpot with no stick cooking spray or use a slow cooker liner and spray it. Layer frozen potatoes, bacon or sausage, onions (if using), green pepper (if using) and 1 cup shredded cheese in the crock pot in two or three layers. Sprinkle the remaining 1 cup shredded cheese over the top evenly. Beat the eggs, milk, dry mustard, salt and pepper together. Pour the egg mixture ov

Thank you Tom for sharing.  Here's the official Recipe for Tom's Breakfast Burritos.  Servings: 8 Ingredients: 12 eggs 1 small onion (chopped) 1 small red pepper (diced) 1 small green pepper (diced) Sour Cream Salsa 8 authentic soft flour tortillas  (large 9x9) pre-cooked maple sausage links (package of 10) salt, pepper, garlic powder, thyme & onion powder (to taste) 2 tbsp olive oil               In 12” frying pan, sauté onions & peppers in 1 tbsp butter for 3-4 minutes on medium high.  Mix eggs & milk and add to pan.  Add salt, pepper, garlic powder, thyme & onion powder.  (to taste). In separate pan, brown sausage until golden brown.  Chop up and add to pan. Lightly spread sour cream onto each tortilla and add egg mixture.  Wrap tight, tucking edges in as you roll tortilla. Place on baking sheet, brush tortillas with olive oil and put in oven for 15-18 minutes, turning once.   Bake until golden brown. Serve with side of sour cream an

Thank you Martha for the awesome Cake pop recipe. Hope you enjoy these as much as we do! They are not hard but are very time consuming. 9-by-13-inch Chocolate Cake for Cupcake Pops 2 cups Cream Cheese Buttercream Frosting 1 package chocolate coating bark 1 package white coating bark or pink candy melts Sprinkles, for garnish Candy-coated chocolates, such as M&M's, for garnish Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes. Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes. Begin to shape balls into cupcakes by rolling ball

Unsalted butter, for cake pan 1 1/2 cups unsweetened cocoa powder, plus more for dusting 3 cups all-purpose flour 3 cups sugar 1 tablespoon baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 3/4 cup vegetable oil 1 1/2 cups buttermilk 1 1/2 teaspoons pure vanilla extract 3 large eggs, lightly beaten 1 1/2 cups hot water Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish and dust with cocoa powder; tap out any excess; set aside. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Transfer bowl to mixer fitted with the paddle attachment. With the mixer on low, beat in oil, buttermilk, vanilla, eggs, and hot water, one at a time, blending well after each addition. Beat until smooth, about 2 minutes. Pour batter into prepared baking dish, reserving any remaining batter for another use, such as cupcakes. Bake, rotating pan halfway through baking, until a toothpick inserted into the center of the cake c

1 (8-ounce) package cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 1 (1-pound) box confectioners' sugar 1 teaspoon pure vanilla extract Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds. With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary. Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

3 1/4 cups all-purpose flour 3 1/2 tsp cornstarch 1 tsp cream of tartar 1 tsp baking soda 1/2 tsp baking powder 1/2 + 1/8 tsp salt 3/4 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground allspice 1 cup granulated sugar 3/4 cup packed light brown sugar 1 cup unsalted butter, softened 1 large egg yolk 3/4 cup canned pumpkin puree 1 1/2 tsp vanilla extract For rolling 1/4 cup granulated sugar 1 1/2 tsp ground cinnamon In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla

1 (9 inch) pie shell 5 cups apples - peeled, cored and sliced 2 tablespoons all-purpose flour 2/3 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 2 tablespoons butter 3/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/2 cup packed brown sugar 3/4 cup rolled oats 1 teaspoon lemon zest 1/2 cup butter Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal. Bake in preheated oven for 10 minutes. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2

4 cups sweet potato, cubed 1/2 cup white sugar 2 eggs, beaten 1/2 teaspoon salt 4 tablespoons butter, softened 1/2 cup milk 1/2 teaspoon vanilla extract 1/2 cup packed brown sugar 1/3 cup all-purpose flour 3 tablespoons butter, softened 1/2 cup chopped pecans Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Prep time 15 mins Cook time 30 mins Total time 45 mins Serves: 4-6 Ingredients 4 medium-sized sweet potatoes, peeled and cut into bite-sized pieces 1 large sweet onion, chopped into similarly sized pieces as potatoes 2-3 tablespoons olive oil 1 heaping tablespoon chopped fresh rosemary, or 1 tsp dried Kosher salt Freshly ground black pepper Preheat oven to 400 degrees. Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine. Pour potato mixture on a cookie sheet and roast in the oven for 25-30 minutes, flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don't burn. Remove from oven and season to taste with additional salt and pepper.

Prep Time: 5 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 4 Print Recipe Ingredients 1 bunch Asparagus 4 Tablespoons (up To 5 Tablespoons) Olive Oil Kosher Salt To Taste Freshly Ground Black Pepper, To Taste Preparation Instructions Preheat oven to 425 degrees. After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so. Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven. Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper. Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still h

Prep Time: 10 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 16 Print Recipe Ingredients 3 pounds Brussels Sprouts 1/2 cup Olive Oil Salt And Pepper 1 cup Balsamic Vinegar 1/2 cup Sugar 1 cup Dried Cranberries Preparation Instructions Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown. Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Yield: 4 servings Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Ingredients: 2 large sweet potatoes, peeled and cut into 1 inch cubes 2 tablespoons honey 2 tablespoons olive oil 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon pepper Directions: Preheat oven to 375 degrees. In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper. Add the sweet potatoes and toss to coat. Dump potatoes onto a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through cooking.

Simple and sweet carrots.  I was doubtful that they would cook as the instructions state but it really did work.  I would make a bigger ratio of carrots to the seasoning though. 2 tablespoons unsalted butter 1 (16-ounce) bag Grimmway Farms Baby Carrots 2 tablespoons honey 2 tablespoons brown sugar, packed 2 teaspoons fresh dill 2 teaspoons fresh thyme leaves Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.* Serve immediately.

Homemade Refried Beans – Slow Cooker 1 lb. bag of pinto beans 2 Tablespoons olive oil 4 cloves garlic, finely diced 1 small onion, finely diced 1 chile pepper, finely diced 1 teaspoon cumin ½ teaspoon oregano ½ teaspoon chili powder 1 teaspoon salt Pick through beans for stones and then rinse the beans. Put the pinto beans in a large pot with water to cover, about 6 cups of water. Let the pot set all day or overnight and the beans will plump up. Drain the water from the beans and put the beans into a slow cooker. Cover with fresh water by about 1 to 2 inches. Turn on high for 3 hours. While the beans are cooking prepare the vegetables. In a large skillet add the olive oil and onion. Saute the onion until translucent. I have this cool food chopper that works fantastically for chopping vegetables that need to be 'finely chopped'. The price varies widely but if you want to take a look at a quality Pampered Chef chopper click here Food Chopper. Add the garlic and chili pepper. Co

This is another German Pancake recipe.  This one is a bit different in that it has vanilla extract.  It doesn't taste a whole lot different than the other recipe, just has a twist.  3 large eggs 1/2 cup all-purpose flour 1/2 cup milk, preferably whole 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 2 tablespoons unsalted butter 2 tablespoons fresh lemon juice (optional) 1/2 cup fruit jam (optional) 2 tablespoons confectioners' sugar Heat oven to 400° F. In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth. Add the milk, salt, and vanilla and mix until incorporated; set aside. Add the butter to 8" round pan and transfer to oven until the butter melts. Remove from oven and quickly pour the batter into the hot skillet. Return to oven and bake until the pancake is puffed and golden, about 15 minutes. Drizzle the lemon juice (if using) over the pancake. Spread the jam (if using) evenly over the top. Sprinkle

German Pancake is a favorite in my house.  It is very easy to make.  We enjoy eating it with a lemon juice/powdered sugar mixture.  mmmm 1/4 cup butter 1 cup all-purpose flour 1 cup milk 6 eggs, lightly beaten 1/8 teaspoon salt Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish. 2. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish. 3. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.

These are Chris' favorite pumpkin seeds. A little tedious in its prep, but pretty tasty in the end. Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.   Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain. Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a tablespoon. Spread the seeds out over the roasting pan in a single layer, and toss them a b

Easy and tasty. 1 tablespoon butter 1 tablespoon olive oil 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, crushed Salt and freshly ground black pepper 1 tablespoon tomato paste 2 pounds lean ground beef or lamb 2 tablespoons Worcestershire sauce 1/2 cup beef stock 1 1/2 cups garden peas Cheesy Mashed Potatoes, recipe follows Mashed Potatoes 4 pounds Yukon gold potatoes, peeled, quartered 4 tablespoons butter 1/4 cup heavy cream 1 cup grated mature white Cheddar Salt and freshly ground black pepper Preheat oven at 400 degrees F. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simm

Apple Squares   Rated: Prep Time: 25 Minutes Ready In: 55 Minutes Submitted By: BarbiAnn Cook Time: 30 Minutes Servings: 16 "Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!" Ingredients: 1 cup sifted all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup butter or margarine, melted 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1 teaspoon vanilla extract 1/2 cup chopped apple 1/2 cup finely chopped walnuts 2 tablespoons white sugar 2 teaspoons ground cinnamon Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside. 2. In a large bowl, mix

Roasted Tomato Soup Ingredients 4 large ripe tomatoes 1/2 medium yellow onion 5 garlic cloves 1 tbsp olive oil 1 tbsp chopped parsley, plus more for garnish 1 1/2 cups vegetable broth 2 tbsp tomato paste Salt and pepper to taste Instructions Preheat the oven to 350 degrees. Cut the tomatoes and onion into wedges, then spread on a rimmed baking sheet. Drizzle with the olive oil, salt, pepper, and chopped parsley. Gently toss together with your hands. Tuck the garlic cloves into a tomato so that they don't burn. Roast for approximately 40 minutes until the tomatoes are reduced to about half their size. Remove and let cool. Warm the vegetable stock in a large pot on medium heat, and stir in tomato paste. Add the ingredients from the roasting pan into the broth and simmer for 8-10 minutes. Use an immersion blender to puree the soup in the pot, or transfer to blender or food processor and blend until soup is smooth. Add any more salt and pepper to taste.

ngredients 1-1/4 pound  Ground Chuck 1 can  15-ounces Tomato Sauce 1/2 teaspoon  Salt   Freshly Ground Black Pepper 8 ounces, weight  Egg Noodles 1/2 cup  Sour Cream 1-1/4 cup  Small Curd Cottage Cheese 1/2 cup  Sliced Green Onions (less To Taste) 1 cup  Grated Sharp Cheddar Cheese Preparation Instructions Preheat oven to 350 degrees. Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. Cook egg noodles until al dente. Drain and set aside. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

The batter was very thin and I almost messed with it but decided to keep it as written.  Glad I did because it turned out good.  Of the four varieties of pancakes I made this morning, this was voted the favorite. 1/2 cup all-purpose flour 1/2 cup quick cooking oats 1 tablespoon white sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk 1 teaspoon vanilla extract 2 tablespoons vegetable oil 1 egg 1. Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoons Worcestershire sauce 1 tablespoon minced fresh rosemary 2 teaspoons salt 1 teaspoon lemon juice 1 teaspoon white vinegar 1/4 teaspoon ground black pepper, or to taste 1 tablespoon white sugar, or to taste (optional) In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) 1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. 2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chip

1 cup dates (pitted) 1¼ cups crisp rice cereal 1 cup quick-cooking oats ¼ cup coarsely chopped peanuts 2 tablespoons ground flaxseed ½ teaspoon ground cinnamon Pinch salt ½ cup peanut butter 2 T sugar 1 teaspoon vanilla extract ¼ cup mini semisweet chocolate chips 1. Spray an 8x8-inch pan with non-stick cooking spray; set aside. 2. Place the dates in a food processor and pulse until finely chopped. Combine the pureed dates with the cereal, oats, peanuts, flaxseed, cinnamon and salt in a large bowl. 3. Combine the peanut butter and brown rice syrup in a small saucepan over medium heat, stirring until melted and completely blended. Remove from heat and stir in the vanilla extract. 4. Pour the peanut butter mixture over the oat mixture and stir until well combined. Gently stir in the chocolate chips. Turn the mixture into the prepared pan and press firmly to pack the mixture into the pan. Let the mixture sit until completely cool and set, at least 1 hour. Cut into

Another go at it....This is a recipe I tweaked and tweaked.  I'll attempt to record what I ended up with.  It sounds like a lot of sweetener, but with the flax, it needs a little extra jolt of sweetener. 1 1/2 cup strawberries 1 banana 1/2 c plain yogurt 1/2 c milk 3 T sugar 1 t vanilla 10 ice cubes 1 T honey 3 T flax seed meal Mix and enjoy. 

Easy and always delicious.  I'm just not sure how to get perfectly smooth batter.  It's good none the less. 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Had to try this as it had awesome reviews.  I altered the recipe slightly from the original, making it slightly less sweet and adding more strawberries.  I am not usually one to drink the smoothies but this one I did.  That says something. 1 cup strawberries 1/2 cup skim milk 1/2 cup plain yogurt 2 tablespoons white sugar 2 teaspoons vanilla extract 6 cubes ice, crushed In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.

I bought a yellow melon that tasted similar to cantaloupe but no one in my house wanted to eat it so I decided to make a smoothie with it.  I tried this and it was a HIT.  Hope you enjoy it as much as we did. 1/2 melon 2 cups straberries 2 T sugar 1/4 c milk (unless melon is NOT frozen, then leave this out) Mix all and enjoy!

Ingredients 12 fresh spearmint leaves 1/2 lime 2 tablespoons simple syrup (equal amounts sugar and water heated until sugar dissolves, cooled) or 4 teaspoons sugar Ice 1 1/2 ounces light rum (recommended: Bacardi) Club soda Lime wedge and mint sprig, for garnish Directions In a tall glass, muddle or mash together the mint leaves and lime. Add the simple syrup or sugar and fill the glass with ice. Add the rum and top with club soda, stir well. Garnish with a lime wedge and a sprig of mint. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

I need to preface this with two things.  First, I didn't have vanilla yogurt so perused reviews for alternatives.  I found a few different reviews who had other suggestions.  So, I altered my recipe to eliminate the yogurt.   Let me just do this...here's the original recipe:  1 banana, cut in chunks 1 cup grapes 1 (6 ounce) tub vanilla yogurt 1/2 apple, cored and chopped 1 1/2 cups fresh spinach leaves  Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve. Here's what I made: 1 banana 1 cup red grapes 1 cup orange juice 1/2 apple, peeled and cored 1-1/2 cup fresh spinach leaves 1/4 cup sugar Mix well. I have to admit that I continued to tinker with the concoction, but feel it went downhill after the above mixture.  Next time I wouldn't listen to my child who said it needed something, and would leave it alone.  

Biscuit Strawberry Shortcake This is a perfect finish to any meal. I make the best out of fresh berries with this dessert.—Stephanie Moon, Boise, Idaho. 8 ServingsPrep/Total Time: 30 min. Ingredients 2 cups all-purpose flour 3 tablespoons sugar, divided 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup cold butter 1 cup milk 2 pints strawberries, sliced 1 tablespoon orange juice 1-1/2 cups whipped topping In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. Drop the dough by heaping tablespoonfuls into eight mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. Meanwhile, place strawberries, orange juice and remaining sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake to

Delicious!  Jean made this at our recent visit. It looked simple and the result was really good.  It's a keeper for sure. 1 bunch thin asparagus spears, trimmed 3 tablespoons olive oil 1 1/2 tablespoons grated Parmesan cheese (optional) 1 clove garlic, minced (optional) 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 tablespoon lemon juice (optional) DIRECTIONS: 1. Preheat an oven to 425 degrees F (220 degrees C). 2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer. 3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

I was looking to try some gluten free cookies and came upon this recipe.  As I am still savoring the taste from my "sample", I can attest these turned out good.  The entire batch only made one tray of cookies, but they were delicious.  The recipe called for one cup of sugar.  Since my peanut butter was sweetened enough, I decreased the amt of sugar down to 1/2 cup.  1 cup natural peanut butter 1/2 cup sugar 1 teaspoon pure vanilla extract 1 large egg, lightly beaten Coarse sea salt, for sprinkling Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven. In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies. Bake until golden around the edges, about 10 minutes, switch

I've been wanting to make peanut butter for quite some time now.  I think my desire started when seeing the machine in the isle at Whole Foods.  After seeing a link to this post, I had to try it.  After making it I realize you really don't need a recipe.  But, I have to give a shout out to Avery at Averie Cooks.  She has taken pics along the entire process.  If I had not read her step by step description of how the butter will look, I would have thrown in the towel and marked it as a kitchen fail.  My next step is to experiment with the nuts used and additives.  It was simple and tasty.  Check out the process here: http://www.averiecooks.com/2012/07/homemade-peanut-butter.html

1-½ cup Plain, Unflavored Yogurt 1-¼ cup Heavy Cream ½ cups (to 3/4 Cup) Brown Sugar Blueberries (or Other Fruit Of Your Choice) Pour the yogurt into a bowl. Add the cream. With a whisk carefully stir until combined. It should be nice and thick. Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least three or four hours. When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Now, you can either not stir the mixture and have small visible bits of brown sugar in the finished product or you can whisk the mixture until smooth. This is how I like it. Stirred or not, spoon the yogurt mixture over the berries or fruit. Repeat the layers once, ending with berries on top. Now take this heavenly, creamy substance and indulge. You won’t be sorry you did.

I wanted to bring something different for the Cinco de Mayo party this year.  I thought Mexican Brownies sounded good.  Well, I have to admit that I never tasted them myself.  The reviews i heard was that they were dry and not very sweet.  I would not repeat this recipe.  Oh well.  Recycle or tweak.... 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground cayenne pepper 1/4 teaspoon ground ancho chile powder, optional 1 1/4 sticks unsalted butter 1 1/4 cups sugar 1 cup unsweetened cocoa powder 1/4 teaspoon fine salt 1 teaspoon pure vanilla extract 2 large eggs Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper so that it overhangs on the sides. Set aside.  Whisk together flour, salt, cinnamon, cayenne, and ancho (if using), and set aside. Combine butter, sugar, cocoa, and salt in a medium sauce pan over medium heat and whisk until the butter is melted and the mixture is evenly combined.  Stir in the vanilla and then the

1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 cup unsalted butter 1 cup white sugar 5 eggs 1/2 teaspoon vanilla extract 2 cups whole milk 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 1/2 cups heavy whipping cream 1 cup white sugar 1 teaspoon vanilla extract DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. 2. Sift flour and baking powder together and set aside. 3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. 4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. 5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork. 6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. 7. Whip whipping cream, the remaining 1 cup of the sugar, and t

8 cups rolled oats 1 1/2 cups flax seed, ground 1 1/2 cups wheat flour 1 cup slivered almonds 1 cup finely chopped almonds 1 cup finely chopped pecans 1 cup finely chopped walnuts 1 1/2 teaspoons salt 1/4 cup brown sugar 1/4 cup maple syrup 1/2 cup honey 1/2 cup vegetable oil 1/2cup coconut oil 2 teaspoons  ground cinnamon 2 teaspoons apple pie spice 1 tablespoon vanilla extract DIRECTIONS: 1. Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil. 2. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets. 3. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool.  If desired, stir in the raisins

Honey Glazed Chicken Rated: Submitted By: jbrink1 Photo By: pooh16 Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes Servings: 4 "Honey, soy sauce, and a pinch of red pepper flakes make a quick and easy sauce for bites of boneless chicken breast." INGREDIENTS: 1/4 cup honey 2 tablespoons soy sauce 1/8 teaspoon red pepper flakes 1 1/2 tablespoons olive oil 2 skinless, boneless chicken breast halves, cut into bite-size pieces DIRECTIONS: 1. Whisk honey, soy sauce, and red pepper flakes in a bowl. 2. Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more .

1 c. butter, softened 1 c. honey 4 1/2 c. rolled oats 1 ½ c. whole wheat or spelt flour 1 tsp. vanilla 1 tsp. baking soda Add-ins to equal 2 cups total: mini semi-sweet chocolate chips chopped walnuts dried fruit sunflower seeds coconut other nuts… Lightly butter a 9”×13” glass pan. In a large mixing bowl, cream butter, honey, and vanilla. Tip: If your butter isn’t softened, use a rolling pin and roll it between two sheets of wax paper. Or mash it with your hands while in the wrapper. Our secret. Add the oats, flour, and baking soda. Beat well until combined. Stir in add-ins by hand. Press mixture hard into pan. (You can use your hands!) Bake at 325 degrees F for 15-22 minutes until just golden brown on the edges. You will think they are too soft. They are not. Just remind yourself that there’s not even any egg in the recipe, so you can’t hurt anybody if you underbake. Allow to cool for at least 10 minutes before cutting into bars. Let bars cool completely in pan before removing and

4 eggs 2/3 cup milk 2 teaspoons of cinnamon 8 thick slices of 2-day-old bread, better if slightly stale Butter Maple syrup Optional 2 teaspoons freshly grated orange zest 1/4 cup Triple Sec Fresh berries Beat eggs, milk, and cinnamon together. If using, add orange zest and/or Triple Sec. Whisk until well blended. Pour into a shallow bowl.  Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary. Serve hot with butter, maple syrup, and if available, fresh berries.

I am tryig to incorporate more fish into my diet but struggle as I hate the fishy smell it leaves in the house. This recipe was good because it was so quick that there wasn't much time to get stinky. It's easy and delicious.   Prep Time: 5 Minutes Cook Time: 10 Minutes Ready In: 15 Minutes Servings: 8 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets DIRECTIONS: 1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. 3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes.

This is one of those meals I always enjoy at the food court. I do not understand why it is called bourbon chicken, as there is no bourbon in the recipe. It is delicious none the less. You can alter this recipe a lot by what veggies and/or meat you use. I made it tonight as a meatless meal. It is also great with chicken. I hope you enjoy it as much as we did. In fact, my daughter named it her third favorite meal, after cookies and ice cream. 2 lbs boneless chicken breasts, cut into bite-size pieces 1 -2 tablespoon olive oil 1 garlic clove, crushed 1/4 teaspoon ginger 3/4 teaspoon crushed red pepper flakes 1/4 cup apple juice 1/3 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1/2 cup water 1/3 cup soy sauce Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and s

After making my big pot of beans, I had to figure out what to use them for. I mean, a person can really only eat so many bean tacos. So, off to google I went to search for recipes using black beans. I came upon this black bean burger recipe. I have always been a fan of veggie burgers so figured, why not give it a try. I used my own black beans that I made two days prior and already seasoned with garlic, cumin, onion, salt and pepper so did not add more seasoning to the burgers.  Instead of bread crumbs, I used panko crumbs, as that's all I had.  I took the beans, bread crumbs, egg and pepper and threw it into the food processor.  Then, I poured out the pureed mixture into a bowl and added more black beans to add a bit of texture.  I baked them for way longer than the recipe stated.  They turned out good.  I will for sure be making these again.  Also, what a cheap dinner!! 1 (16 ounce) can black beans, drained and rinsed 1/2 green bell pepper, cut into 2 inch pieces 1/2 onion,

This is a Pioneer Woman recipe.  I have not found one of her recipes that I do not like.  This one falls in the same line.  I was looking to make some refried beans but have no chili powder in the house.  This really limits things.  I ran into this Beans and Cornbread recipe.  With P-nut still being restricted with what she can eat, I skipped the cornbread and made white rice instead.  I did not use a full 2 tsp of pepper, again to keep things bland.  Instead of the pepper, I used about one tsp cumin.  I really like how these turned out.  I plan to take some of the leftovers and puree them with a bit more water, then serve with chicken tacos.  My mouth is watering just thinking about it. 4 cups Pinto Beans 1 teaspoon Salt 2 teaspoons Ground Black Pepper Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Tow

Kosher salt 2 lime slices or wedges 1/4 cup tequila blanco 2 tablespoons agave syrup (nectar) 2 tablespoons fresh lime juice Pour some kosher salt into a small dish. Rub 1 lime slice over half the rim of an Old Fashioned glass (if you prefer your Margarita on the rocks) or a coupe glass (if you prefer it up). Dip rim of glass into salt. Combine tequila, agave syrup, and juice in a cocktail shaker; fill with ice and shake well. Strain into prepared glass. Garnish with second lime slice.

3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows — OR — 4 cups miniature marshmallows 1/2 cup peanut butter 6 cups Kellogg's® Rice Krispies® cereal In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.  Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day

This was a good recipe.  I used Beef consume for the soup, it's rich and flavorful--good alternative to the golden mushroom. 400-500 gms stewing beef, cut into cubes 2 medium onions, sliced into wedges 3 cloves garlic, chopped Gravy; 2 cans of Campbell’s mushroom soup, normal or wild mushroom or Golden mushroom 1 Campbell’s can of water 100 ml cream Seasonings; 6-8 dashes of Worcestershire sauce 1/2 tablespoon paprika 1 teaspoon cayenne (optional) Black pepper A small pinch of salt (be sparing! The canned soup is salty and so is the cream cheese) Others; Mushrooms, sliced 4 ounces/ 113 gms cream cheese (I chickened out from using the whole 8 ounces, was afraid it’d be too rich, but it was the right call for me…if you live dangerously….go ahead and use the whole 8 ounces) Olive oil Dill (for garnish), optional 1. Cut the beef into cubes and pat them dry with paper towels. Heat olive oil in pan and brown beef cubes on all sides. I still do this even though