It Inspired Me

I made these with turkey meatballs and they were okay.  It's had to say if it was the meatballs that made it mediocre if the sauce was only okay.  The reviews of these meatballs were phenomenal so maybe it was the meatballs.  I would give them another try. 1 pound Bag Frozen Meatballs ½ cups Ketchup (Heaping) ½ cups Brown Sugar, Packed ¼ cups Bourbon Whiskey 1 teaspoon Fresh Lemon Juice 1 teaspoon Worcestershire Sauce NOTE: 1 bag of (1 pound) frozen meatballs is only about 18 to 20 larger size meatballs. That is perfect for a small get-together. But if you’re going to a larger party, you might want to get TWO bags of meatballs, and in that case you would then DOUBLE the above recipe. In a medium bowl, combine all ingredients except your meatballs. Mix up really well. Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce. Now turn up the heat to high. Leave it on high for a

This chicken reminded me of Chinese take out. It was good. A bit sweet bit good. Kids did not like it though. bone-in chicken breast halves 1 pinch salt to taste 1 cup apricot preserves 1 tablespoon distilled white vinegar 1 tablespoon brown sugar Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes. Remove cover and bake for 10 more minutes.

4 cups powdered sugar, sifted 1 cup unsalted butter, room temperature 1 teaspoon pure vanilla extract 4 tablespoons milk or light cream Assorted food colors (if desired) Confectioners Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes). If not using right away, cover with plastic wrap to prevent the frosting from drying out. This frosting can be stored in the refrigerator for up to 10 days. Bring to room temperature and re-whip before using. Add a little milk or sugar if needed to get the right consistency. Tint portions of frosting with desired food color. To make a Chocolate Frosting prepare the above recipe but beat into finished frosting, four ounces (120 grams) o

2/3 cup panko 2 T italian herb seasoning 1 teaspoon grated lemon zest Kosher salt and freshly ground black pepper 1 T olive oil  1 T coconut + 2 T coconut oil 4 (6- to 8-ounce) salmon fillets, skin on 2 tablespoons Dijon mustard  Lemon wedges, for serving Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.  Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, wit

2 tablespoons butter 1 large onion, chopped 2 potatoes, peeled and cubed  2 cups cubed butternut squash 2 carrots, roughly chopped  1 quart chicken stock 1/4 cup dry white wine 1/2 cup Half and half 1/2 teaspoon ground nutmeg salt and pepper to taste 2 tablespoons chopped chives Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives

2 cups water 1 1/4 cups milk 1 teaspoon salt 1 cup quick cooking grits (not instant) 2-3 T butter In a small pot, bring the water, milk, and salt to a boil. Slowly stir the grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover with a lid, lower the temperature, and cook for approximately 30 minutes, stirring occasionally. Add more water if necessary. Grits are done when they have the consistency of smooth cream of wheat .

I have only made it to the point of putting the dough in the refrigerator but I can tell you, the dough is delicious.  My daughter told me that when the dough is good the cookies are good.  Not sure if she's eaten enough dough to know this or if she's heard me say this.  But it does tend to be true.  We'll see what happens after being chilled.   Cream together the following : 1 Cup *White Margarine ( I used regular) 1 Cup Crisco 3 Cups Granulated Cane Sugar 4 large eggs 1 Tablespoon Vanilla Flavor 1 Tablespoon Butter Flavor Sift the following dry ingredients and add gradually to above mixture. Mix until blended. 7 Cups ALL-Purpose Flour (or enough flour until dough pulls from sides of bowl) 2 teaspoons Baking Powder 1 teaspoon Salt Chill at least 6 hours. Roll 1/4 recipe between 2 sheets of Parchment Paper, cut out cookies. Slide cookies and paper onto cookie sheet and bake 8-12 minutes, 325 degrees. Bake until cookies look slightly brown on edges. Makes about 3

The recipe calls for one apple but I took it over the top with the apple by putting in 6 apples.  Depending on the size of your pan and the size of the apples, you could go more or less.  This is basically German pancake and apples.  The key to this recipe is cooking the apples first.  It gives them a great browned flavor.  2 tablespoons butter 1 apple, cored and chopped 6 eggs 1 cup all-purpose flour 1 cup milk Preheat oven to 450 degrees F (230 degrees C). In a large cast iron skillet, heat butter and apples together in oven while preheating. Cook, stirring occasionally, until apples begin to soften. While apples are cooking, place eggs, flour and milk in a blender or food processor and puree until smooth. Pour batter over apples in preheated skillet and stir briefly to blend with apples. Return skillet to oven and cook for 15 minutes. Reduce heat to 375 degrees and bake for 10 more minutes, until golden brown.

2 32-oz cans crushed tomatoes 2 t basil 2 t oregano 1/2 t anise 1 t garlic salt 1 t onion powder 1#ground beef or venison 1# Italian sausage Red wine Brown meats. Deglaze pan with red wine, enough to cover bottom of pan. Mix remaining ingredients together.  Simmer til ready to eat.

I am trying to find a way of letting my kids have gogurt in their lunch but I am a bit turned off when I read what is in these.  So, to the internet I went to find a copy cat recipe.  This is what I found.  I'll give it a try as soon as I get some plain yogurt. Homemade Copycat Gogurt Yields 5 tubes What you need: 1 Cup Plain Yogurt 1 Cup chopped Strawberries 1 Banana 1 Tbsp Gelatin Pack of Zipzicles (Purchase here ) Directions: Place your yogurt, strawberries, bananas and gelatin and blend in a food processor until everything is blended nicely.  Using a funnel and fill each Zipzicle with the gogurt and seal.  Place them in the freezer until they’re ready to be consumed.  These Zipzicle are so affordable and you can get a pack of 36, which means gogurt for the kids and healthy on the go snacks for adults!

It's made with Real Mayonnaise, just like mom always made!SERVES: 8PREP TIME: 10 minCOOK TIME: 15 min 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks 1 cup Hellmann's® or Best Foods® Real Mayonnaise 2 Tbsp. vinegar 1 1/2 tsp. salt 1 tsp. sugar 1/4 tsp. ground black pepper 1 cup thinly sliced celery 1/2 cup chopped onion 2 hard-cooked eggs, chopped (optional)DIRECTIONS Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly. Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature

1.5 cups plain organic yogurt 1 cup berries, fresh or frozen (or we have tried 2 oranges, peeled) 2 bananas (or 1 – 2 tablespoons of honey if you don’t like bananas) 2 tablespoons milk ½ - ¾ cup fresh spinach leaves (I also tried adding some leftover broccoli instead of the spinach. My husband said I took things a little too far, but the kids still sucked it down!) Optional: if using fresh berries (instead of frozen) add some ice cubes Instructions Combine all ingredients into blender and blend. Pour into cups and garnish with fruit or use fun straws to entice your kids!

Haven't tried this yet, but it's on my to do list. ⅓ cup milk ⅓ cup apple juice ⅓ cup peanut butter 1 - 2 bananas (I like using 2…but if you only have 1 on hand don’t let it stop you!) 1 cup frozen (or fresh) berries Optional, but recommended: A big handful of fresh spinach leaves Optional: A handful of ice cubes if you use fresh berries Instructions Mix well in a blender and serve cold with a straw.

Wimbush Family Pita Bread 1 tablespoon yeast 1 ¼ cup warm water 1 teaspoon salt 3- 3 ½ cups flour Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky. Turn dough onto a lightly floured surface and divide into six pi eces f or large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’. Let rest on the floured surface 30-40 minutes until slightly puffed . P reheat oven to 425F. With a large spatula, flip the rounds of dough upside down on to a b aking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pita

1sweet potato, cooked 1 can garbanzo beans 4 T olive oil 1/2 t cumin 1/2 t chili powder 1/2 t coriander Mix all in food processor. Serve with veggies or pita.

1  1/4 cups white sugar 1 cup butter 3 egg yolks 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon cream of tartar Add all ingredients to list Directions Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets. Cream together sugar and butter. Beat in egg yolks and vanilla. Add flour, baking soda, and cream of tartar. Stir. Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color .

I was looking to try something different so searched for scone recipes.  I tried this one as I had some yogurt to use up.  I made multiple batches, tried a variety of add ins and altered the amount of sugar in each batch.  What I came up with was keep close to the 1/3 cup of sugar in each batch.  They are not the most flavorful scones I have ever made but they are still good with coffee.  If you want a tried and true recipe, use the authentic English Scones. 2 cups all-purpose flour 1/3 cup sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter, frozen 1/2 cup raisins (or dried currants) 1/2 cup sour cream or plain unsweetened yogurt 1 egg In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal). Stir in raisins. In a small bowl, whisk sour cream and egg until smooth. U

6 cups organic rolled oats 1 cup dry milk powder 3/4 cup brown sugar 2 t baking spice 1 teaspoon salt Mix all and store till ready to use. 

2 1/4 cups all-purpose flour 1 1/2 cups white sugar 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 cup butter, room temperature 1 cup buttermilk 2 eggs 1/2 teaspoon vanilla extract Ready In 50 m Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs. Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

1 cup sweet unsalted butter, at room temperature 1 cup sweet creamy peanut butter 1 cup granulated sugar 1 cup brown sugar 2 large eggs 2 cups all-purpose flour 1 teaspoon baking soda 2cups semi-sweet chocolate chips Preheat oven to 325 degrees F.  Have ready at least 2 baking sheets lined with parchment paper.  Cream butter until smooth.  Add peanut butter and both sugars and beat until combined well.  Add egg and beat well.  Stir in flour and baking soda gradually until well combined.  Stir in chocolate chips by hand.  Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie. Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard. Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until

This is a Pioneer Woman recipe.   3 packages (8 Ounces Each) Cream Cheese, Slightly Softened 6 whole Green Onions, Sliced 1 whole Large Carrot, Peeled And Finely Diced 1 stalk Celery, Finely Diced 1/2 whole Red Bell Pepper, Finely Diced 1/4 cup Finely Diced Red Onion 1 Tablespoon Chopped Chives (more To Taste) 1 Tablespoon Chopped Dill (more To Taste) 1 clove Garlic, Peeled Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich. Note: Add more or less of any veggie/herb you'd like!

2 avocados Juice of one lime 1/2 tsp salt 1/2 tsp cumin 1/2 tsp cayenne pepper 1/2 onion, chopped 2 tomatoes, seeded and chopped 1 T cilantro 1/2 jalapeno, seeded 1 garlic clove, minced 1 T lime juice Place avocado, in bowl with juice from one lime, coating avocado then drain.  Mash avocado with potato masher, then add remaining seasoning.  Cover with plastic wrap and cool for two hours.

2 cups sugar 1 large lemon, zested and juiced 1 1/2 pints fresh strawberries, hulled and halved Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below. Sterilizing Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse

1 package (8 ounces) refrigerated crescent rolls 1 package (8 ounces) cream cheese, softened 1 tablespoon mayonnaise 1 garlic clove, pressed 1 teaspoon dried dill weed Salt and ground black pepper to taste 2 cups assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini or yellow summer squash Preheat oven to 350°F. Unroll crescent dough; separate into eight triangles. On Large Round Stone with Handles , arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Baker's Roller® , roll dough to a 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.2 In Classic Batter Bowl , combine cream cheese, mayonnaise, garlic pressed with Garlic Press and dill weed. Season with salt and black pepper; mix well with Small Mix 'N Scraper® . Spread cream cheese mixture evenly o

1 package neufachatel 1/2 c sour cream 1/2 c mayonnaise 1 t white wine vinegar 3/4 t black pepper 1/2 t salt 1/8 t red pepper, ground 1/4 c dried tomatoes, drained 1/2 c loosely packed fresh basil leaves In food processor, combine neufchatel, sour cream, mayo, vinegar, pepper, salt and red pepper.  Puree until smooth. Add tomatoes.  Pulse till tomatoes are coarsely chopped.  Add basil.  Pulse until basil is coarsly chopped.  Transfer to serving bowl.  If not serving immediately, cover and refrigerate for up to four dys.

2 ripe medium avocados, diced 2 ripe medium tomoatoes, coarsely chopped 1 jalepeno chili, seeded and minced 1 c loosely packed fresh cilantro leaves, chopped 1 T fresh lime juice 1/2 t salt Mix avocado in a medium bowl and mash.  Add tomato, pepper, cilantro, lime juice and salt.  Stir gently to combine if not serving immediately place plastic wrap onto surface and refrigertae for up to 4 hours. Stir before serving.

1 can mexi cord, undrained 1 can black beans, rinsed 4 tomatoes, chopped and seeded 1 small red onion, chopped 1 bunch scallions 1/4 c vinegar 1/2 c olive oil 1 package good seasons italian dressing 1 can black olives, diced Mix and let sit overnight.

Simple dip good with pretzels. 16 oz cream cheese 1 c mayonnaise 1 package hidden valley ranch 1 c shredded cheddar 1/4 c beer Mix all and refrigerate until use.

Vanilla extract can get expensive but is so essential.  Once discovering how simple it is to make real vanilla, this should be a must.  Find a tall bottle that will hold at least a dozen vanilla beans.  Fill the bottle with vodka.  Let beans marinade for at least a month.

1 package frozen, chopped spinach, thawed and drained 16 oz sour cream 1 c mayonnaise 1 package vegetable soup mix 1 can water chestnuts 3 green onions Stir spinach, sour cream, mayo, soup mix, water chestnuts and onions till well mixed.  Cover and chill for at least two hours. Stir well.  Spoon into bread bowl and serve.  Option, add 2 cups of shredded swiss cheese.

4 c old fashioned rolled oats 2 c sweetened, shredded coconut 2 c sliced almonds 3/4 c vegetable oil 1/2 c honey 1-1/2 c dried apricots, diced 1 c figs, diced 1 c dried cherries 1 c dried cranberries 1 c roasted cashews Preheat oven to 350 degrees.  Toss oats, coconut and almonds in large bowl.  Whisk together oil and honey.  Pour the liquids over the oat mixture and stir with a wooden spoon until everything is coated.  Pour into a 13" x 18" baking sheet.  Bake, stirring occasionally, until mixture is a golden brown, about 45 minutes.  Remove from oven and cool stirring occasionally.  Add apricots, figs, cherries, cranberries and cashews.  Store in and airtight container.

10 oz water 2 T butter 3-1/3 c bread flour 2 T dry milk 1 T dry parsley flakes 1 1/2 T sugar 1 1/4 t salt 1/2 t garlic powder 2 t dry yeast, active or 1-1/2+2 t fast, bread machine yeast Mix according to machine mfr instructions.

2 1/2 cups all-purpose flour 3 tablespoons packed brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 cup butter, sliced 2 cups pumpkin puree Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet. Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough. On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet. Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.

1-13.75 oz can artichoke hearts, drained and chopped 1 c shredded mozzarella 1/2 c Parmesan 1/2 c mayonnaise 1 garlic clove, pressed Heat oven to 350 degrees.  Combine finely shredded chopped artichokes, cheeses, mayo and garlic.  Spread into a 9 inch pie plate.  Bake 15-18 minutes or until browned.  Serve immediately with bread or crackers.

5 pounds apples 1 c sugar 1 1 /2 t cloves dash nutmeg 2 c apple cider 3 t cinnamon 1/4 t allspice Quarter apples.  Cook in large saucepan with cider, sugar and spices.  Cook till apples are soft but still retain their shape.  Cool and refrigerate. Can be mixed with sour cream or mayonnaise for a fruit salad dressing.

I love flavored butters.  They are great on bread or any breakfast item. 1/2 c butter, softened 1/3 c honey Blend the two together until smooth.  Refrigerate till used. Variations: for orange or lemon honey butter, add 2 tablespoons fresh orange or lemon juice and 1 teaspoon grated peel.  For cinnamon honey butter add 1 teaspoon cinnamon.

Dough 2cups Bisquick 2⁄3cup water or 2⁄3 cup milk 1 egg 2tablespoons sugar Topping 1⁄3cup Bisquick 1⁄3cup brown sugar 1⁄4teaspoon cinnamon 2tablespoons butter Preheat oven to 400 degrees. Grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan. Mix dough ingredients and put in baking dish. Mix topping ingredients with a fork or pastry mixer until crumbly. Spread topping mix over dough and drag a butter knife across like you were making a tic-tac-toe board several times. Bake for 25 minutes.

This is a simple but tasty appetizer.  Hope you enjoy it as much as we did.   1 package (1/4 ounces) active dry yeast 6-1/2 teaspoons sugar, divided 1/2 cup warm water (110° to 115°) 3 tablespoons olive oil 2 tablespoons dried minced onion 2 teaspoons dried basil 1 teaspoon dried oregano 1 teaspoon rubbed sage 1 teaspoon garlic powder 1/2 cup cold water 3 cups all-purpose flour TOPPING: 1-1/2 cups chopped fully cooked ham 1 cup shredded Parmesan cheese 1/2 cup chopped ripe olives 1/2 cup chopped onion 1/2 cup minced fresh parsley 1/4 cup olive oil 2 garlic cloves, minced Dissolve yeast and 1/2 teaspoon sugar in warm water; set aside. In a saucepan, combine oil, onion, basil, oregano, sage and garlic powder; cook over medium heat for 1 minute. Remove from the heat; stir in cold water. In a bowl, combine flour and remaining sugar. Stir in oil and yeast mixture. Turn onto a lightly floured surface; knead for 3 minutes. Place dough on a greased 15-in. x 10-in. x 1-in. baking pan. Cove

Crust 2cups flour 2cups brown sugar 1⁄2cup butter salt Filling 1teaspoon salt 1 egg 1(8 ounce) carton sour cream 1teaspoon cinnamon 1teaspoon baking soda 1teaspoon vanilla Sprinkle 1⁄2cup nuts 2tablespoons sugar 1⁄2teaspoon cinnamon Mix crust ingredients like pie crust. Put 1/2 in bottom in greased 9x13 pan and put down with spoon but not to tightly. To the other 1/2 of crust mixture add the filling mixture. Pour over crust mixture. Sprinkle with the sprinkle mixture that you have mixed together. Bake at 350 for 25 minutes or until done.

I am including the espresso spread portion of this recipe so that I can have it on record....but, that being said, the first time I tried it, I did not like the spread.  I did love the muffin.   ESPRESSO SPREAD: 4 ounces cream cheese, cubed 1 tablespoon sugar 1/2 teaspoon instant coffee granules 1/2 teaspoon vanilla extract 1/4 cup miniature semisweet chocolate chips MUFFINS: 2 cups all-purpose flour 3/4 cup sugar 2-1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup 2% milk 2 tablespoons instant coffee granules 1/2 cup butter, melted 1 egg 1 teaspoon vanilla extract 3/4 cup miniature semisweet chocolate chips In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir in

1 c water 3 T butter 3 c bread flour 3 1/2 T sugar 2 T dry milk 1 t salt 2 t yeast (1 1/2 t bread machine fast rising yeast) Mix all in bread machine, on dough setting.  When ready, take pieces of dough and form into a ball.  You can make a nice shaped roll by pinching one end together, making a nice round shape on the other side.  Bake at 425 degrees for 10-15 minutes, or until brown.

1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1 (12-ounce) can buttermilk biscuits 1/2 cup (1 stick) butter, melted 1 cup quick-cooking rolled oats 1 1/2 cups fresh or frozen blueberries 1/2 cup sugar Directions Preheat oven to 375 degrees F. Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats. Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

1 1/2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1 1/2 teaspoons kosher salt 1/2 cup sour cream 3/4 cup milk, plus 1 tablespoon milk 2 extra-large eggs 1 teaspoon pure vanilla extract 1 teaspoon grated lemon zest unsalted butter 2 ripe bananas, diced, plus extra for serving pure maple syrup In a medium bowl, sift together the flour, sugar, baking powder, and salt. Whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined. Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter (Ina uses a 1/4-cup measure to drop the batter into the pan) into the pan. Distribute a rounded tablespoon of bananas on each pancake. Cook 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute, until browned. Wipe out the pan with a paper towel, add more butter to the pan, and co

1 (8-ounce) package cream cheese, softened 3/4 cup cucumber, peeled, seeded, and finely chopped 1 T miracle whip (or mayonaise) pepper to taste generous dash onion flakes 1/4 teaspoon garlic salt 1/2 teaspoon chopped fresh dillweed 20 sandwich bread slices 20 thin wheat bread slices Process cream cheese and mayonnaise in a blender or food processor until smooth, stopping once to scrape down sides.  Combine cream cheese mixture, cucumber, garlic salt, and dillweed. Spread cucumber mixture evenly onto bread slices.  Option is to spread butter on bread first.  Using a 2- to 3-inch round cutter, cut sandwiches, discarding edges. Or cut crusts from bread, discarding crusts, and cut sandwiches into quarters. Store cucumber sandwiches in an airtight container for up to 1 hour before serving. Update:  try adding bacon when spreading the filling.  Bacon girl says it’s  a great addition!!

1(3 ounce) package lemon gelatin (4-serving size) 1⁄2cup sugar 1⁄8teaspoon salt 1cup boiling water 1(6 ounce) can frozen lemonade concentrate, thawed 1cup whipping cream, whipped fresh berries or melon balls or grapes , as desired mint leaf (to garnish) Blend gelatin, sugar, and salt in a bowl; add boiling water and stir until completely dissolved. Stir in lemonade concentrate. Chill until partially thickened. Fold in the whipping cream which has been whipped. (Two cups Kool-Whip may be substituted.) Pour into a 4-cup ring mold. Chill 4 hours or overnight. When set,, unmold onto platter and fill center with fresh fruit. Garnish with mint leaves.

Oven-baked apple-pecan pancakes served in the fall season. (Makes 6 servings) 3 eggs 1/2 cup milk 3/4 cup pancake mix 1/3 cup sugar, divided 2 large tart cooking apples, peeled, cored, and thinly sliced (about 2 cups) 1/4 cup chopped pecans 1 teaspoon cinnamon Preheat oven to 450 degrees. Spray a 9 -inch glass pie pan with nonstick cooling spray; set aside. In a medium bowl, beat eggs. Add milk, pancake mix and 1 teaspoon of the sugar; mix well with a wire whisk. Set aside. Place apple slices in pie pan, cover tightly with plastic wrap or microwave lid. Microwave on high at 2 minute intervals until apples are tender. Sprinkle over apples the pecans and 3 Tablespoons sugar; pour reserved batter over top. Combine remaining sugar with cinnamon and sprinkle over batter. Cover and bake 10 to 12 minutes or until pancake is set. ( Use an inverted pie pan or tented foil to cover) Serve hot, cut in wedges and invert wedge with apples on top. Serve with maple syrup or apple-cinnamon syrup. To ad

1 ¼ c. all-purpose flour 2 T. sugar 2 tsp baking powder ½ tsp cinnamon ½ tsp ground ginger ½ tsp salt 1/8 tsp nutmeg pinch of ground cloves 1 c. milk ¼ c. + 2 T. canned pumpkin purée 2 T. melted butter 1 egg Combine dry ingredients. In a separate bowl, combine milk, pumpkin, butter, and egg. Fold wet mixture into dry ingredients. Pour ¼ c. batter for each pancake. Cook 3 minutes per side on medium heat. Serve with maple syrup. Makes 8 – 10 pancakes (serves 2-3 people). (Martha Stewart Oct ’04 magazine)

1 cup all-purpose flour  1 cup cornmeal -- preferably stone ground  2 teaspoons baking powder  3/4 teaspoon salt  1/2 teaspoon baking soda  2 cups buttermilk  1/4 cup maple syrup  5 tablespoons unsalted butter -- melted  2 large egg yolks -- at room temperature  2 large egg whites Preheat waffle iron. Whisk together in a large bowl the flour, cornmeal, baking powder, salt and baking soda. In another bowl, whisk together the buttermilk, maple syrup and egg yolks. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Beat the egg whites until the peaks are stiff but not dry, then fold into the batter. Spoon a rounded -1/2 cup of batter (or a little more than the amount recommended by your waffle iron's manufacturer) onto the hot iron. Spread the batter to within -1/4-inch of the edge of the grids, using the back of a metal spatula, wooden spoon or ladle. Close the lid and bake until the waffle is golden brown.

2 pork tenderloins 1/3 c chicken broth 1 T chopped shallot or green onion 1/4 c whipping cream 1/4 c brandy or cognac 1/2 c unsalted butter, cut into small pieces and softened 1 T lemon juice 1/4 t salt 1/8 c white pepper 12--3" chives Rub pork roast with pepper.  Place on a rack in a shallow baking pan; insert a meat thermometer.  Roast in a 350 degree oven until the meat thermometer registers 160 degrees (about 26-31 minutes per pound)  Meanwhile, for sauce, in a medium saucepan combine chicken broth and shallow or green onion.  Bring to boiling; reduce heat.  Cover and simmmer 2 minutes.  Add whipping cream and brandy or cognac.  Simmer, uncovered, over medium heat 10 minutes, or till sauce is reduced to 1/3 cup.  Remove from heat.  STrain sauce.  Reutrn sauce to pan.  Addbutter to sauce, one piece at a time, stirring constantly with a wire whisk.  Stir in lemon juice, salt and white pepper.  To serve, slice meat across the grain into 18 slices.  Place 3 slices on ea

2 pork chops (3/4" thick) 1/3 c rice 2 T chopped onion 1 c water 1 t chicken bouillon 1/2 c chopped apple 1 T melted butter  1 T brown sugar 1/4 t cinnamon 1/2 c sliced apples Brown pork chops and set aside, reserving drippings.  To drippings add rice and onion until rice is golden color, stirring constantly.  Stir in water and bouillon.  Bring to a boil.  Stir in chopped apple.  Turn mixture into a 6-1/2" x 6-1/2" baking dish.  Arrange chops atop.  Bake at 350 degrees for 30 minutes.  Combine butter, sugar and cinnamon.  Brush sliced apples with mixture and arrange around chops.  Bake uncovered until apples and pork are tender, about 20 minutes.

4 pork chops (1/2" thick) 1/2 t salt, optional 1/8 t pepper 2 medium onions, chopped 2 ribs celery, chopped 1 large green pepper, sliced 1 can stewed tomatoes (14.5 oz can) 2 T cider vinegar 2 T brown sugar 2 T Worcestershire sauce 1 T lemon juice 1 beef bouillon cube 2 T cornstarch 2 T water Place chops in slow cooker, sprinkle with salt and pepper.  Add onions, celery, green pepper and tomatoes.  Combine ketchup, vinegar, sugar, worcestershire, lemon juice and boullon.  Pour over chops and vegetables.  Cover and cook on low for 5-6 hours.  mix cornstarch and water until smooth.  Stir into liquid in slow cooker.  Cover and cook on high for 30 minutes or until thickened.  Serve over rice.  

4 pork chops 1 T oil 1 medium onion, chopped 1 c chicken broth 2-3 T grape jelly 1/4 t ground ginger 4 1/2 tsp cornstarch 3 T cold water In a skillet over medium heat, brown pork chips in oil.  Add onion, cook till tender.  Pour broth around chops.  Bring to a boil.  Reduce heat, cover and simmer for 12-16 minutes, or until meat is tender.  Remove chops and keep warm.  Stir jelly and ginger into broth.  Bring to a boil.  Cook and stir for two minutes.  Serve over pork chips and rice.

This recipe is a popular one in my house.  It makes a big batch.  Divide into containers and freeze some for another time.   2 large cans baked beans 1 c ketchup 2 T spicy mustard 1/2 c molasses 2 T dark brown sugar 4 T chili powder 4 T paprika 2 t ground cumin 1/2 t garlic powder 4 t salt 6 T flour 4 lbs ground beef 6 c water Mix chili powder, paprika, cumin, garlic powder, salt and flour together in a small bowl.  Brown meat.  Add ketchup, mustard, brown sugar and molasses.  Add spice mixture and stir well.  Add beans to hamburger mixture, stirring well.  Add water gradually and stir well.  Reduce heat to low and simmer for at least 45 minutes.

This is Chris' favorite stew recipe.  It is called pumpkin stew because you are supposed to serve it in a pumpkin. 2 pounds beef stew meat cut into 1 inch cubes 3 T vegetable oil 1 cup water 3 large potatoes, peeled and cut into 1 inch cubes 4 medium carrots, sliced 1 large green pepper, 1/2 inch pieces 4 garlic cloves 1 medium onion, chopped 2 t salt 1/2 t pepper 2 T beef bouillon granules 1 can diced tomatoes (14.5 ounces) Brown meet in 2 T oil.  Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper.  Cover and simmer for two hours.  Stir in bouillon and tomatoes.  Wash pumpkin.  Cut 6-8 inch hole in the top.  Gut the seeds and loose fibers.  Place pumpkin in shallow baking pan.  Spoon in stew and replace top.  Brush pumpkin with oil.  Bake at 325 for 2 hours. Eat from pumpkin scooping out a little pumpkin with each bite.

1 1/2 pounds boneless beef round steak 1 clove garlic, minced 1/2 t salt 1/4 t pepper 1/4 c soy sauce 1 T Hoisin sauce 1 t sugar 1 chopped tomato 2 bell peppers, cut into strips 3 T cornstarch 3 T water 1 c fresh bean sprouts 4 scallions, finely chopped Slice beef into strips.  Mix garlic, salt, pepper, soy sauce, hoisin sauce and sugar.  Add to crock pot along with the beef.  Cover and cook on low for about 8 hours.  Add tomato and peppers for the last 30 minutes of cooking time and turn up to high.  Dissolve cornstarch in water.  Add to crock pot.  Continue cooking until mixture has thickened.  Add bean sprouts and onion and serve.  Serve over rice.

1 1/2-2 pounds beef round steak 2 T oil 1/4 c soy sauce 1 t onion, chopped 1 garlic clove 1 t sugar 1/2 t salt 1/4 pepper 1/4 t ginger 4 tomatoes or 1 can diced tomatoes 2 large green peppers 1/2 c cold water 1 T cornstarch Cut beef into 3x1 inch strips.  Brown meat in oil.  Transfer to slow cooker.  Combine soy sauce, onion, garlic, sugar, salt, pepper and ginger.  Pour over beef.  Cover and cook 5-6 hours on low.  In last hour of cooking add tomatoes and green pepper.  Stir in cornstarch mixture.

1/3 c flour 1 t salt 1/4 t pepper 2 pounds stew meat, cubed 1 1/2 c baby carrots 10 oz package pearl onion 8 ounces whole mushrooms 1 garlic clove, minced 1 bay leaf 10 oz can condensed beef consume 1 c water 1/2 c burgundy wine In a 3 1/2-4 qt slow cooker, combine flour, salt, pepper and stew meat.  Mix well.  Add remaining ingredients mixing well.  Cover and cook on low for 10-12 hours.

1 onion, chopped 2 T vinegar 4 T lemon juice 2 T brown sugar 1 c ketchup 3 T Worcestershire 1/2 t dry mustard 1/2 c celery 1 c water 2 1/2 pounds browned ground chuck Mix all together and let cook for 30-45 minutes.

1lb boneless beef top sirloin steak , 3/4-inch thick 3tablespoons cornstarch 1(14 ounce) canswanson seasoned beef broth , with onions 1tablespoon soy sauce 1⁄4teaspoon garlic powder 2cups green pepper strips or 2 cups red peppers, strips 4cups hot cooked rice , cooked without salt SLICE beef into very thin strips. Mix cornstarch, broth, soy and garlic powder until smooth. STIR-FRY beef in medium nonstick skillet until browned and juices evaporate. ADD peppers. Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens, stirring constantly. Serve over rice. TIP: For Extra Flavorful Rice: Cook rice in Swanson® Beef Broth instead of water. No need to add salt or butter.

1 pound beef flank steak 1 medium onion, cut in strips 1/2 c medium salsa 2 T fresh lime juice 2 T chopped fresh cilantro 2 cloves garlic, minced 1 T chili powder 1 t ground cumin 1/2 t salt 1 green pepper, cut in strips 1 red pepper, cut in strips Cut flank steak lengthwise in half, then crosswise into thin strips.  Combine onion, 1/2 cup salsa, lime, juice, cilantro, garlic, chili powder, cumin salt in crock pot.  Cover and cook on low for 5-6 hours.  Add peppers.  Cover.  Cook on low for one hour.  Serve with flour tortillas and additional salsa.

This is a simple and tasty.  It's pretty saucy.  If you don't like that, then add more meat.   2 t beef bouillon granules 1 c boiling water 1 can cream of mushroom soup 9 ounces mushrooms, sliced 1 large onion 3 minced garlic cloves 1 T Worcestershire sauce 1 1/2 pounds round steak, trimmed and cut into strips 2 T vegetable oil 8 ounce package cream cheese, cubed Dissolve bouillon in water.  Add soup, mushrooms, onion, garlic and Worcestershire sauce.  In a skillet brown meat in oil.  Transfer to slow cooker with other ingredients.  Cover and cook on low for 7-8 hours or until meat is tender.  Stir in cream cheese until smooth.  Serve over pasta.

I love meatballs and enjoy the versatility.  You can serve with pasta, spaghetti squash, bread, sandwich.  This recipe says to fry the meatballs first.  This gives it a good taste but I don't like how it gives it a flat side.  You can cook the meatballs in sauce but it does leave some grease in the sauce.  Make it how you please.  I'd love to hear comments on what you've done. 2 pounds ground chuck 1/2 pound ground pork 2 c italian flavored bread crumbs 4 eggs 1 c milk 1 c fresh parsley, chopped 1/2 c grated cheese 1 T olive oil 2 garlic cloves Mix all well; let stand 1/2 hour.  Shape into medium sized meatballs.  Fry gently in olive oil until browned.  Cook with sauce for one hour.

1 cup milk 1/4 teaspoon vanilla extract Dash salt 2 tablespoons sugar 2 to 3 teaspoons HERSHEY'S Cocoa

1 pound ground beef 1 can tomato paste minced onion 1/2 t salt 1/4 t pepper 1/4 t oregano 1/4 t anise 1/4-3/4 t Worcestershire 1 bouillon cube 1/2 t sugar 1 can tomatoes Brown beef.  Add remaining ingredients and simmer.

This is one of my favorite salad dressings.  It is a nice sweet dressing that fits well with fruit on your lettuce.  You must make this and let it sit for at least a week to mellow out the flavors first.  But then enjoy.  Careful because it doesn't last long. 1 c. mayonnaise 1/2 c sugar 1/4 c cider vinegar Mix all together.

12 eggs (or egg substitute) 1 1/2 c sugar 1/2 t salt 2 qt milk, separated 2 T vanilla 1 t nutmeg 2 c whipping cream In a heavy 4 qt saucepan, whisk together eggs, sugar and salt.  Gradually add 1 qt milk, cook and stir over low heat until thermometer reads 160-170 degrees, about 30-35 minutes.  Pour into a large heatproof bowl; stir in vanilla, nutmeg and remaining milk.  place the bowl in an ice water bath, stirring frequently until mixture is cool.  if the mixture separates, process int he blender until smooth.  Cover and refrigerate for at least three hours.  When ready to serve, beat the cream in a mixing bowl on high until soft peaks form.  Whisk gently itno the cooled milk mixture.  Pour into a chilled 5 quart punch bowl.  Sprinkle with nutmeg.

1/2 oz vodka 1/2 oz gin 1/2 oz tequila 1/2 oz rum 1/2 oz lemon juice 1/2 oz triple sec 1 t superfine sugar Mix all ingredients in a glass and add coke to fill the glass.

I'm going through recipe cards and honestly can't remember if I ever tried this, but it sounds good, so here we go.... 1/4c + 2 T pineapple juice 1/4 c orange juice 1/4 c white rum 1 t sugar Jucie of 1/2 lime Shake with ice.  Strain into glass and enjoy

12 oz can cranberry/raspberry concentrate 12 oz can pink lemonade concentrate 4 c water 4 c club soda Mix all except soda.  Add soda just before serving

4 cans apple juice 2 T whole cloves 2 T whole allspice 3 large cinnamon sticks Simmer together

This makes a nice refreshing punch.  Makes me think of a warm summer night. 46 oz can pineapple juice 1 qt cranberry juice 6 oz can frozen lemonade concentrate 3/4 c sugar 2-28 oz bottles ginger ale Mix all but ginger ale.  Add ginger ale just before serving.

If you don't pay attention to what is really in this, it is outstanding.  If the eggs creep you out, just use an egg substitute.  You could try skimping and using whole milk or half and half, but the richness of the cream is delicious! 1 c brandy 3 eggs 1/4 t coconut extract 1/4 t almond extract 1 1/2 T chocolate syrup 2 c heavy cream (2 half pints) 1 can condensed milk Mix all ingredients, blending at high speed for one minute.  Keep refrigerated.

1/4 pound bacon 1/2 pound ground beef 1 chopped onion 15 ounce can baked beans 3-15 ounce cans beans, rinsed (black, northern, white kidney, or others) 2/3 c ketchup 1/2 c brown sugar 1/4 c vinegar Fry bacon, drain, cool and crumble into small pieces.  Brown ground beef.  Add onion and cook until transparent.  Pour mixture into 3 quart pot.  Mix baked beans, ketchup, brown sugar and vinegar.  Add to brown bean mixture.  Bake covered for 1 1/2 hours or until bubbly.  Additional options:  Add chopped onion, bbq sauce instead of ketchup.

1 1/2 - 2 Tbsp Fiesta Party Seasoning 1/4 cup mayonnaise 3/4 cup sour cream 2 cups shredded lettuce 1 cup chopped tomatoes 8 oz. shredded Cheddar cheese 1 jar corn black bean salsa Tortilla chips Combine first 3 ingredients; chill 2 hours. Spread prepared dip on serving platter. Layer next 4 ingredients in order listed; serve with tortilla chips. Makes 8-10 servings.

1(15 ounce) box all-bran cereal (like All Bran) 1 quart buttermilk 1 cup salad oil 2 1⁄2 cups sugar 4 eggs, beaten 5 cups flour 5 teaspoons baking soda 1 tablespoon salt Mix thoroughly and cover.  Let stand at least 6 hours before using.  Scoop batter into muffin tin wells and fill to about 2/3 full (usually an ice cream scoop is the right size).  Bake 12- 15 minutes at 375.  Batter will keep in fridge for 6 weeks.  If you want to half this recipe.  Use 4 1/2 cups bran cereal and half of all other ingredients.

2 c flour 1 c sugar 2 T baking soda 1 t cinnamon 1/2 t nutmeg 1 apple, peeled, cored and diced 1/2 c golden raisins 1/2 c shredded coconut 1/2 c chopped pecans 3 medium carrots, washed, peeled and sliced 3 eggs 1 c canola oil 2 t vanilla Preheat oven to 350.  Combine flour, sugar, baking soda, cinnamon and nutmeg.  Mix apple, raisins, coconut, carrots and pecans to flour mixture.  In a separate bowl, beat the eggs. Add oil and vanilla.  Combine dry and wet mixtures together, stirring just until dry ingredients are moistened.  Spoon into muffin tins.  Bake 20-25 minutes or until golden brown.

Cook time: 15 minutes Servings: 8 3 cups all purpose flour 1 tablespoon baking powder 1 cup granulated sugar 1 teaspoon Salt 1/4 cup vegetable oil 1 12 oz. can of beer In a mixing bowl, mix all of the ingredients.  Preheat oven to 400F.  Grease and flour bread loaf pan and put in the mixture.  Bake 1 hour.  

1 3/4 c flour 3 T sugar 2 1/2 t baking powder 1/2 t salt 1/3 c cold butter  1 egg, beaten 6 T milk, divided 1/2 c currents or raisins Preheat oven to 350.  Mix dry ingredients.  Cut in butter.  Add egg, 4 T milk ad currents.  Mix until dough leaves the sides of the bowl, adding up to 2 T more milk as needed.  Turn dough out onto floured surface and pat into a round shape about 1/2 inch thick.  Transfer to greased pan or stone.  Cut with pizza wheel into 8-12 wedges.  Bake 12-15 minutes or until light brown.  Serve warm with butter or jam.

1 c flour 1/2 c sugar 1 1/2 t bp 1/4 t salt 1/2 c half and half 1/4 c oil 1/2 t lemon extract 1 egg 1/2 T poppy seeds Combine half and half, oil, lemon extract and egg.  Beat well.  Combine flour, sugar, baking powder and salt.  Add dry ingredients to liquids.  Add poppy seeds.  Fill greased muffin cups 3/4 full.  Bake at 400 for 18-23 minutes or until golden color

This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne. 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream 1 tablespoon butter 2 cloves garlic, minced 2 shallots, minced 1 cup vodka 1 cup chicken stock 1 can crushed tomatoes (32 ounces) Coarse salt and pepper 16 ounces pasta, such as penne rigate 1/2 cup heavy cream 20 leaves fresh basil, shredded or torn Crusty bread, for passing Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simme

1 teaspoon olive oil 1 cup chopped onion 1/2 cup prosciutto -- chopped (about 3 oz) 4 garlic cloves -- minced 1/2 cup dry red wine -- (or 2 T. balsamic vinegar) 1/3 cup vodka 1 tablespoon sugar 2 tablespoons tomato paste 2 (14.5 oz) cans diced tomatoes 1/2 cup half-and-half 2 tablespoons fresh parsley Heat oil in a saucepan or large skillet over medium-high heat. Add onion, prosciutto, and garlic; saute 5 min. Stir in wine and next 5 ingredients (thru tomatoes); bring to a boil. Reduce heat to medium and cook, uncovered, about 20 min. Remove from heat. Stir in half & half and parsley. Serve with penne or rigatoni.

1/2 cup granulated sugar 3 teaspoons cinnamon 1/2 cup (1 stick) butter 1 cup packed brown sugar 1 (8-ounce) package cream cheese 2 (12-ounce) cans refrigerated biscuits (10 count) 1 1/2 cups coarsely chopped walnuts Preheat the oven to 350 degrees F. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the

This is not a healthy go to recipe, but it is delicious.   1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1 (12-ounce) can buttermilk biscuits 1/2 cup (1 stick) butter, melted 1 cup quick-cooking rolled oats 1 1/2 cups fresh or frozen blueberries 1/2 cup sugar Preheat oven to 375 degrees F. Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats. Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

3-4 cups diced crusty bread (diced into about 3/4 inch cubes) 1/2 pound bacon 2 cups sliced mushrooms 2 cups spinach 8 eggs 1/2 cup milk 3/4 cup red pepper 1 cup shredded cheese Grease crockpot or use crockpot liner.  Add bread to bottom of crockpot to create a base layer.  Cook bacon until crispy.  Reserve 1 tablespoon drippings.  Add mushroomsand spinach.  toss to coat.  cook 1-2 minutes or until spinach wilts in the kettle on the stove.  Beat eggs and milk.  Stir in redpeppers, cheese and pepper.  Add to slow cooker.  Cover and cook on low for 3-3/12 hours or on high for 2-2 1/2 hours until eggs are firm but moist.  Adjust seasonings to taste.

This recipe is from a bed and breakfast cookbook. 2-1/2 c water 1/4 t salt 2 c oatmeal 2 T Sugar 1/2 t cinnamon 1/2 c raisins 1/2 t cinnamon 5 ounces evaporated milk 3 T butter 3 T brown sugar Boil water.  Add salt.  Add oatmeal and stir.  Add sugar, raisins and cinnamon.  Cook for one minute.  Add milk and reheat to boiling.  Top with butter and brown sugar.  Sprinkle with chopped nuts.

1 ½ Pound Loaf   (2 Pound Loaf) 1 ¼ c + 2 tbsp (1 ½ c + 2 tbsp) butter 2-3/4 3-1/2 cups Bread Flour 3/4 (1 cup) Oats, quick or old-fashioned 2 tablespoons (2-1/2 tablespoons) Brown Sugar, packed 1 ¼ tsp (1 ½ tsp) salt 1 tsp (1 ¼ tsp) cinnamon 2 tsp (2 ¼ tsp) dry active yeast or 1 ½ tsp (2 tsp) Bread Machine Yeast ½ c (⅔ c) raisins Add liquid ingredients and butter to bread machine pan. Then add dry ingredients except yeast.  Tap pan to settle dry ingredients, leveling ingredients in the pan.  Make a well in the center of the dry ingredients.  Put yeast in this well.  Bake according to manufacturer directions. To make raisin bread without being present to add the raisins, add the raisins to the outside edge of the pan, on top of the dry ingredients and away from the yeast.  Do not add raisins to the liquid in the pan as the raisins will absorb too much liquid, resulting in a poor loaf of bread.

3 cups flour 2-1/2 teaspoon baking powder 1/2 cup sugar 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup butter 1 cup buttermilk 3/4 cup raisins, dried blueberries or raisins Combine dry ingredients.  Cut in buyer.  Add buttermilk and raisins.  Turn onto floored surface.  Part or roll to 1/2 inch thick. Cut with two inch round cutter.  Place on baking pan or stone.  Brush tips with 1/4 cup milk or cream.  Sprinkle with coarse sugar.  Bake at 425 for 15 minutes or until lightly brown.  Serve warm with butter.

1 cup sour cream 1 teaspoon baking soda 4 cups flour 1 cup sugar 2 teaspoon baking powder 1/4 teaspoon cream of tartar 1 teaspoon salt 1 cup butter 1 egg Blend sour cream and baking soda.  Set aside.  Mix flour, sugar, baking powder, cream of tartar and salt.  Cut in butter.  Stir in sour cream mixture and egg until just moistened. Stir in filling of choice such as raisins or cinnamon chips. Turn onto lightly floured board.  Knead briefly.  Roll or pay into 3/4 inch thick round.  Cut into 12 wedges.  Place two inches apart on baking sheet or stone.  Bake for 12 to 15 minutes at 350 degrees or until brown.

3 tablespoons sour cream 3 tablespoons plain yogurt 1/2 teaspoon beau monde seasoning 1/2 teaspoon dried minced onion 1/3 cup mayonnaise 1/2 teaspoon doll weed Mix all and refrigerate.

2 eggs 1 cup milk 1/2 teaspoon salt 2 tablespoons oil 3 peeled and sliced apples 1/2 cup sugar 1/2 teaspoon cinnamon Beat eggs, milk, flour, and salt.  Poor into 10 inch greased pie plate.  Tip with apples.  Pie sugar and cinnamon mixture atop the apples.  Dab with bits of butter.  Bake at 425 for 25 minute or until cooked.

Thanks to Jean, this is the hit off the party. I've tried adding small cubes of avocado and it's even better.  Hippie you enjoy as much as we do.  It's also good baked with chicken breast.  1 small can green chilies 1 can white shoepeg corn, drained 1 can black eyed peas, drained 1 small jar pimentos 1 small chopped onion 1 cup chopped celery 1 cup chopped peppers, any color Marinade: 1/2 cup oil 3/4 c sugar 1 teaspoon salt 1 tablespoon water 1/2 teaspoon pepper 3/4 cup cider vinegar Mix marinade in pan and bring to a boil.  Mix other ingredients in a bowl.  Pour marinade over bean mixture.  Keep in refrigerator.  Drain before serving.  Keeps in refrigerator for days.  Also freezes well.  

1/2 c OJ 1/4 c soy sauce 1 crushed garlic clove 2 dashes ground cloves

2/3 c Italian dressing 2 T coarsely chopped cilantro 1 T chili powder

1/3 c red wine vinegar 2 T vegetable oil 1 T Dijon mustard 2 cloves minced garlic 3/4 t dried Italian seasoning 1/4 t coarse ground black pepper

1/2 c soy sauce 1 clove minced garlic 2 T brown sugar 1/2 t ground ginger 2 T Worcestershire sauce 1 T Lemon Juice Simply mix together to make marinade. Marinade great with beef.  Have also tried with chicken.

This is a wanna make recipe..... 2 cups all-purpose flour 1 1/2 cups white sugar 2/3 cup butter 2 teaspoons baking powder 1 teaspoon salt 2 egg yolks 1 cup milk 2 egg whites 1 cup blueberries Add all ingredients to list Directions Prep 20  m Cook 50  m Ready In 1  h  10  m Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish. In a large bowl, stir together the flour and sugar. Cut in butter using a pastry blender or a fork until pea-sized. Measure out 3/4 cup of the mixture, and set aside. Stir baking powder and salt into the remaining mixture, then mix in the egg yolks and milk using an electric mixer on low speed for 3 minutes. In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Fold egg whites into the batter. Spread batter evenly into the prepared pan. Sprinkle blueberries over the batter, and sprinkle the reserved crumb mixture over the top. Bake for 40 to 50 minutes in th