It Inspired Me

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.