It Inspired Me

1 cup water 8 tablespoons butter ¼ teaspoon salt ¾ teaspoon ground cinnamon, divided 1 ¼ cups all-purpose flour 3 eggs 1 ½ cups vegetable or canola oil ½ cup sugar Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil. Reduce heat to low. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min. Add eggs, one at a time, and stir until combined. Set aside. Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚. Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.  Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer. Drain churro bites on paper towel. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place...

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 ...

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.

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.

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.

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.

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.

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.

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 ...

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.

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.  

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.

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.  

1-½ 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.

Easy and delicious chex mix recipr. Enjoy.  3 cups Corn Chex cereal 3 cups Rice Chex cereal 3 cups Wheat Chex cereal 3 cups Cheerios cereal 3 cups pretzel sticks 1 can mixed nuts 1 cup vegetable oil or melted butter 2 tablespoons Worcestershire sauce 1 1/2 teaspoons seasoned salt 3/4 teaspoon garlic powder Mix all three Chex cereals, Cheerios cereal, pretzel sticks, and mixed nuts in a 6-quart or larger slow cooker. Whisk together vegetable oil or butter, Worcestershire sauce, seasoned salt and garlic powder and pour over cereal mixture. Mix well. Cook uncovered on high for approximately 90 minutes, stirring frequently. Turn the slow cooker down to low and cook for an additional 20 minutes, again stirring frequently. Spread on a cookie sheet to cool .