Lamb Loin With Prosciutto, Fontina, And Sage

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 2 1/2 lbs top loin lamb roast, boneless
• 2/3 cup panko breadcrumbs (japanese bread crumbs)
• 1/3 cup fontina cheese, shredded, about 1 oz
• 1 tablespoon fresh sage, chopped
• salt and pepper
• 4 slices prosciutto, thin

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a medium bowl, combine panko, fontina, and sage. stand roast on end and insert thin-bladed knife down center of loin to make 2-inch opening all the way through. use your fingers to force the slit into a long 1-inch-diameter hole. pack panko mixture into hole, working from both ends of roast. season roast on all sides with salt and pepper.
• 3 place roast, fat side up, on work surface. arrange prosciutto slices across top of roast. tie with kitchen twine at 1- to 1 1/2-inch intervals. place in shallow roasting pan, prosciutto side up, and roast 45 minutes to 1 hour, or until internal temperature reaches 145 degrees f.
• 4 remove roast from oven and let rest 10 minutes. remove twine. slice roast and arrange on serving platter. serve drizzled with any pan juices.

Lickety-split Pea Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 medium peeled onion, chopped
• 1 large peeled carrot, finely chopped
• 8 cups vegetable broth or 8 cups chicken broth
• 1 lb dried split peas
• 1 cup diced celery
• 2 teaspoons granulated sugar
• 1 1/4 teaspoons dried thyme
• 1 teaspoon crushed dried mint
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• 1 large bay leaf
• kosher salt, to taste
• 1 1/2 tablespoons lime juice
• 4 -8 ounces chopped cooked ham (optional) or 4 -8 ounces cooked bacon (optional)

Recipe

• 1 add split peas to 8 cups vegetable broth (or chicken broth) in a soup pot; bring to boiling at high heat. cover; boil for 15 minutes on high heat, stirring occasionally; reduce heat to medium-low.
• 2 peel and divide one medium onion into quarters; place onion quarters into the large bowl of a food processor and process until coarsely chopped; add onion to soup.
• 3 into the bowl of a large food processor while running, add one peeled large carrot; process just until finely chopped; add carrot to soup.
• 4 dice celery to yield 1 cup; add celery to soup; finely chop and add 4-8 ounces cooked ham if desired (use food processor), or add 4-8 ounces chopped cooked bacon, if desired).
• 5 add the remaining soup ingredients except lime juice (2 teaspoons granulated sugar, 1 1/4 teaspoons dried thyme, 1 teaspoon crushed dried mint, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon ground coriander, 1/8 teaspoon ground cloves, 1 large bay leaf); stir well; cover.
• 6 simmer soup for 45 minutes on medium-low, or until tender; remove bay leaf and stir well.
• 7 stir in lime juice and heat through (if not serving right away, keep soup covered and reduce heat to lowest setting, stirring as needed).
• 8 season to taste with kosher salt.
• 9 pour into bowls; garnish as desired or top with a few croutons if desired.
• 10 use your fingers to eat soup, or slurp soup directly from the bowl (kidding!); enjoy!

Champagne Blush Jelly

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• 3 cups raspberry juice
• 1/4 cup lemon juice
• 1 (1 3/4 ounce) package pectin
• 4 cups sugar
• 1 1/4 cups champagne

Recipe

• 1 prepare boiling water canner. heat jars and lids in simmering water until ready for use. do not boil. set bands aside.
• 2 combine raspberry juice and lemon juice in a large saucepan. gradually stir in pectin. bring to a boil over high heat, stirring frequently. add sugar and return to a full rolling boil that cannot be stirred down, stirring constantly. boil hard for 1 minute, stirring constantly. remove from heat. stir in champagne. skim off foam if necessary.
• 3 ladle hot into hot jars leaving 1 /4 inch. wipe rim. center lid on jar. apply band until it's fingertip tight.
• 4 process in a boiling boiling water canner for 10 minutes, adjusting for altitude. check lids for seal after 24 hours. lids should not flex up and down when center is pressed.

Peach Melba Squares

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/3 cup flour
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons unsalted butter
• 1/3 cup chopped almonds
• 3 peaches
• 2 cups fresh raspberries
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• 2 tablespoons flour
• 3/4 cup flour
• 2 tablespoons sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup buttermilk
• 2 tablespoons unsalted butter, melted

Recipe

• 1 preheat oven to 375°f and butter an 8-inch square baking pan.
• 2 prepare topping:.
• 3 blend flour, brown sugar and cinnamon with fork or whisk.
• 4 add butter in small pieces and blend with fork or fingers until mixture is crumbly. stir in almonds and set aside.
• 5 make filling:.
• 6 peel and cut peaches into bite-sized pieces.
• 7 put in bowl and toss with raspberries and vanilla extract.
• 8 sprinkle sugar and flour over mixture and toss gently until everything is well blended. pour and spread evenly in prepared pan.
• 9 make batter:.
• 10 blend flour, sugar, baking soda and salt with whisk. add buttermilk and melted butter and gently stir with large wooden spoon or spatula until flour mixture just disappears.
• 11 pour and spread over fruit.
• 12 sprinkle topping over batter.
• 13 bake at 25-30 minutes or until filling is bubbly and top is light golden brown.
• 14 serve warm with vanilla ice cream.

Nat's Buttery Onion And Garlic Mini Potatoes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/4 lbs fingerling potatoes (or miniature potatoes, that are buttery in nature)
• 3 -4 garlic cloves (pressed through a garlic press or finely minced)
• 1/2 medium yellow onion, thinly sliced into 1-2-inch slices
• sea salt
• fresh ground black pepper, to taste
• 5 -6 tablespoons extra virgin olive oil

Recipe

• 1 in a medium sauce pan, place potatoes (with skins left on) and cover with cold water over high heat. bring to a boil and cook for 15 minutes or until they are tender when pierced with a fork.
• 2 once they are done, drain water and slice each potato in half.
• 3 leaving the potatoes in sauce pan, add sea salt and black pepper to taste. sprinkle with garlic and thin slices of onion over all. with wooden spoon, lift and turn gently, being careful not to moosh potatoes. sprinkle with extra virgin olive oil evenly over all. serve hot.

Margarita Dipping Salt

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 10
• 1/2 cup kosher salt
• 1 teaspoon pepper
• 2 limes, zest of

Recipe

• 1 stir all ingredients together, working zest in with fingertips.
• 2 cover and store at room temperature.

Tasty Cheese And Sesame Nibbles

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 3 puff pastry sheets
• 1 cup parmesan cheese, grated
• 3 -4 tablespoons sesame seeds, dry roasted
• 6 teaspoons mixed italian herbs
• 1 egg, beaten

Recipe

• 1 pre heat the oven to 210c. beat the egg and glaze the pastry, sprinkle the cheese evenly over the pastry, then the italian herbs, followed by a good sprinkling of the roasted sesame seeds.
• 2 cut into finger lengths and place on a cookie tray and bake in the oven 7-10 minutes until puffed up and golden.
• 3 note: you can roast the sesame seeds yourself by using a medium saucepan, and heating it and covering the base with the sesame seeds, constantly shake and stir as they wil brown very quickly, tip onto a kitchen towel and spread out to cool.

Pesto Cheese Tarts

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 15
• 2/3 cup chopped tomato
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup shredded part-skim mozzarella cheese
• 3 tablespoons shredded parmesan cheese
• 2 teaspoons prepared pesto sauce
• 1/8 teaspoon pepper
• 1 (2 1/8 ounce) package frozen miniature phyllo tart shells

Recipe

• 1 preheat oven to 350°f.
• 2 in a small bowl, combine all ingredients except tart shells. spoon by heaping teaspoonfuls into shells.
• 3 place on an ungreased baking sheet and bake at 375°f for 8-12 minutes or until lightly browned.

Oh My!! Caramel Cake! Gluten, Dairy - Free!

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 (15 ounce) package yellow gluten-free cake mix (such as betty crocker)
• 2 tablespoons brown sugar
• 8 ounces coconut yogurt
• 1/2 cup vegetable oil
• 3 eggs
• 3 tablespoons warm water
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 8 tablespoons margarine (such as earth balance soy-free)
• 1 cup brown sugar
• 1/4 cup almond milk (or dairy substitute)
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees. prepare an 8 x 8 square pan or bundt pan with non-stick spray and gluten free flour.
• 2 combine all cake ingredients into a mixer and mix thoroughly, making sure you scrape down the sides and bottom of the bowl to incorporate all the flour.
• 3 pour into pan and place into oven. bake at 350 for 40-50 minutes, until cake springs back when lightly pressed with your finger and there are no soft spots.
• 4 prepare frosting by melting margarine and brown sugar and whisking together in a saucepan over medium heat. add milk and vanilla, then bring to a boil while whisking. remove from heat immediately and add 1.5 cups of the sugar while whisking.
• 5 add up to 1/2 cup more sugar as needed to thicken the frosting. add more almond milk or dairy substitute to thin the mixture if it gets too thick. as it cools, it will thicken further. pour/ladle over your completely cooled cake while frosting is warm.
• 6 store the cake in an airtight container at room temperature. do not refrigerate. consume within 3-4 days.

Strawberry- Chocolate Tiramisu

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 2 (6 ounce) packages nestlã‰â® toll houseâ® premier morsels
• 1 1/2 cups heavy cream or 1 1/2 cups whipping cream, divided
• 1 (3 ounce) package cream cheese, softened
• 3 (3 ounce) packages ladyfingers, split
• 1 1/4 cups cooled espresso or 1 1/4 cups cooled strong coffee
• 2 tablespoons brandy (optional)
• 2 pints strawberries, sliced

Recipe

• 1 melt over hot, not boiling, water the morsels and 1/4 c heavy cream, stirring until smooth; cool completely.
• 2 in a large mixer bowl, beat cream cheese until fluffy.
• 3 stir in melted morsels mixture.
• 4 in a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture.
• 5 line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides in.
• 6 arrange half of remaining lady fingers on bottom of pan.
• 7 in small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan.
• 8 cover with half the cream cheese filling.
• 9 cover with 1/2 of the sliced strawberries.
• 10 repeat with ladyfingers, coffee mixture and remaining cream cheese mixture.
• 11 top with the remaining strawberries; arranged attractively on top.
• 12 cover; refrigerate until set, 4 hours or overnight.
• 13 remove side of pan before serving.

Tasty Chicken Fingers

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 (4 ounce) boneless skinless chicken breast halves, slightly pounded
• 3 cups breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• prepared ranch dressing (optional)

Recipe

• 1 preheat oven to 425.
• 2 spray a large baking sheet with nonstick cooking spray.
• 3 cut each piece of chicken into 6 strips.
• 4 combine bread crumbs, parmesan, oregano, salt and pepper in a shallow bowl; mix well.
• 5 dip each piece of chicken into egg, allowing excess to drip back into bowl.
• 6 coat chicken pieces with crumb mixture.
• 7 place chicken on prepared baking sheet.
• 8 bake chicken, turning halfway through baking, until golden, about 15 minutes.
• 9 serve immediately with prepared dressing.

Rice Bread

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs Cook Time: 45 mins

Ingredients

• 1 1/2 cups water
• 1/2 cup basmati rice or 1/2 cup any other rice
• 1 1/4 cups warm water (100 to 110)
• 6 cups flour, divided
• 1 (2 1/4 teaspoon) package fast rise yeast
• 2 teaspoons salt
• cooking spray

Recipe

• 1 combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil.
• 2 cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
• 3 spoon rice into a large bowl; cool to room temperature.
• 4 stir in 1 1/4 cups warm water.
• 5 add 2 cups flour and yeast to rice mixture; stir well to combine.
• 6 cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).
• 7 add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.
• 8 scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour.
• 9 knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• 10 divide dough in half.
• 11 working with 1 portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface.
• 12 roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
• 13 place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
• 14 lightly coat the loaves with cooking spray; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
• 15 preheat oven to 375°.
• 16 bake for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• 17 cool in pans on wire racks.

Rice And Whole Grains For Rice Cooker

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 cups rice
• 2 tablespoons hominy grits
• 2 tablespoons buckwheat groats
• 2 tablespoons brown rice
• 2 tablespoons millet
• water
• 1/2 teaspoon salt (optional)

Recipe

• 1 in the morning, measure grains and lentils into rice cooker, adding water to cover. vary whole grains as desired, to total 1/2 cup. allow to soak all day. (the soaking will allow the whole grains to cook tender in the normal rice cooker cycle).
• 2 about 45 minutes before dinner, drain off the soaking water (this is only necessary if your are using beans--to throw most of the gas-producing stuff down the drain). add water to 3/4-inch above the surface of the grain. measure by placing the tip of your index finger on the surface of the rice--water should be up to the first knuckle.
• 3 sprinkle in salt if desired. start the rice cooker. it will be ready by dinner time.

Strawberry-rhubarb Tarts With Creme Fraiche Sorbet

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 3/4 cup unsalted butter, room temperature
• 1/2 teaspoon salt
• 2 large egg yolks
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 cup old fashioned oats
• 1 cup packed dark brown sugar
• 1/2 cup whole wheat flour
• 6 tablespoons sliced almonds
• 1 tablespoon ground cinnamon
• 6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 10 ounces fresh rhubarb, cut into 1/2 inch pieces (about 2 cups)
• 10 ounces fresh strawberries, hulled and quartered (about 2 cups)
• 2 tablespoons fresh lemon juice
• 2 cups chilled creme fraiche
• 3/4 cup light corn syrup
• 1/4 cup fresh lemon juice
• 1/4 cup sugar
• 1 pinch salt

Recipe

• 1 sorbet: whisk all ingredients in a large bowl. process in an ice cream maker accoring to manufacturer's instructions. transfer to a container, cover and freeze. can be made 3 days ahead. keep frozen. let stand at room temperature 15 minutes to soften slightly before serving.
• 2 crust: using an electric mixer, beat butter and salt in medium bowl until creamy. add egg yolks and egg; beat to blend. add flour and sugar; beat until moist clumps form. gather dough into ball and flatten into a disk, wrap in plastic wrap. refrigerate 2 hours.
• 3 divide dough into 8 portions. press 1 dough portion over bottom adn up sides of each of 8 tartlet pans (4 1/4 to 4 1/2 inch diameter with 3/4 inch high removable sides). chill 1 hour. can be made 1 day ahead--cover and keep chilled.
• 4 topping: mix first 5 ingredients in a medium bowl. add butter. using fingertips, rub butter into dry ingredients until crumbs form. topping can be made 1 day ahead--cover and chill.
• 5 filling: preheat oven to 375 degrees. combine sugar, cornstarch, cinnamon, and cloves in large bowl. add rhubarb, strawberries and lemon juice; toss to coat. divide filling evenly among unbaked tartlet crusts. sprinkle topping evenly over filling in crusts (about 1/3 cup each). place tartlets on a rimmed baking sheet bake until filling is bubbling and tart crust and topping are golden brown, about 38 minutes. cool slightly. remove sides from tartlet pans. serve warm or at room temperature with the sorbet.

Holy Cow Cake

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 12
• 18 1/4 ounces size package german chocolate cake mix
• 1 cup caramel topping
• 14 ounces sweetened condensed milk
• 4 butterfinger candy bars
• 8 ounces cream cheese, softened
• 8 ounces cool whip

Recipe

• 1 prepare cake as package directs. bake in greased 9x13 pan at 350 for 30-35 minutes or until cake tests done. blend together caramel topping and sweetened condensed milk.
• 2 as soon as cake is removed from the oven poke holes all over top of cake. pour milk mixture all over cake. crush 2 butterfingers and sprinkle over cake. chill cake.
• 3 stir together cream cheese and cool whip until well blended. spread over cake. crush remaining candy bars and sprinkle over cake.
• 4 this recipe from cdkitchen for holy cow cake serves/makes 12.

Swedish Brownies

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup melted butter or 1/2 cup margarine
• 1 teaspoon almond flavoring (or lemon, anise, etc.)

Recipe

• 1 beat eggs until light.
• 2 add sugar; mix well.
• 3 fold in remaining ingredients (butter last).
• 4 spread in a greased 8x8" pan.
• 5 optional: sprinkle with sugar and/or chopped nuts (or top with confectioner's sugar after it is baked).
• 6 bake at 325 f for 30 minutes.
• 7 it is easy to double this recipe and bake in a 13x9" pan.
• 8 (takes slightly longer to bake).

Stress Cookies

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (16 ounce) package refrigerated chocolate chip cookie dough (room temperature)
• 1/2-3/4 cup peanut butter
• 3 cups mini marshmallows
• 3/4-1 cup salted peanuts
• 1 cup m&m'
• 1 cup coarsely chopped pretzel
• 1 (12 ounce) jar caramel ice cream topping
• 1 (16 ounce) package almond bark, melted

Recipe

• 1 heat oven to 375.
• 2 spray bottom of 8 x 11 pan with non-stick spray.
• 3 with floured fingers press room temperature dough into the bottom of the pan.
• 4 bake 12-15 minutes or until golden brown.
• 5 dot the peanut butter over the warm cookie crust.
• 6 put the marshmallows on next and press slightly into the dough.
• 7 bake 3-4 minutes more until the marshmallows puff and are slightly toasted.
• 8 mix peanuts, m&m's, and pretzels together and sprinkle over the whole pan.
• 9 warm the carmel and drizzle over everything.
• 10 melt almond bark and spread over top of everything like "icing".
• 11 cool completely in refrigerator about 30 minutes.

Holy Cow Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 (18 1/4 ounce) package german chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 (8 ounce) jar caramel topping
• 1 (14 ounce) can sweetened condensed milk
• 4 (2 1/8 ounce) butterfinger candy bars, crushed
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) cool whip

Recipe

• 1 prepare cake as package directs.
• 2 bake in greased 9x13 pan at 350°f for 30-35 minutes or until cake tests done.
• 3 blend together caramel topping and sweetened condensed milk.
• 4 as soon as cake is removed from the oven poke holes all over top of cake.
• 5 pour milk all over cake.
• 6 crush 2 butterfingers and sprinkle over cake.
• 7 chill cake.
• 8 stir together cream cheese and cool whip until well blended.
• 9 spread over cake. crush remaining candy bars and sprinkle over cake.

Hungarian Cheesecake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 1/2 cups unbleached flour, sifted
• 1 teaspoon baking powder
• 4 tablespoons butter, not margarine
• 2 large egg yolks, lightly beaten
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 4 tablespoons water, cold
• 2 cups cottage cheese
• 4 large eggs
• 1/4 cup sugar
• 1 teaspoon fresh lemon rind, grated
• 1 cup sour cream
• 1 cup crushed pineapple, drained
• 1/2 cup raisins

Recipe

• 1 sift together the flour and baking powder, set aside.
• 2 cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well.
• 3 add the dry mixture, then using your fingers, work the dough into a smooth consistency. add the cold water as necessary to work the dough.
• 4 roll the dough out on a flat surface to a thickness of 1/4-inch. cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. use the excess to line the sides of the pan.
• 5 chill.
• 6 cheesecake: preheat the oven to 450 degrees fahrenheit.
• 7 press the cottage cheese through a sieve.
• 8 in a large mixing bowl, beat 3 eggs and the sugar until well blended. add the cottage cheese and beat, then stir in the lemon rind and the sour cream.
• 9 separate the remaining egg, saving the yolk for another recipe. remove crust from refrigerator and brush with the egg .
• 10 combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust.
• 11 pour the cheese mixture on the top of the fruit mixture.
• 12 bake for 10 minutes at 450 degrees fahrenheit, then reduce the oven to 350 degrees and bake for about another 35 minutes.
• 13 cool to room temperature, then chill. serve chilled.

Ginger-chai Glazed Bundt Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 1/3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups sugar
• 4 eggs, at room temperature
• 1 cup chai concentrate, such as oregon chai
• 1 1/2 cups powdered sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 pinch black pepper
• 1 1/2-2 1/2 tablespoons chai concentrate, as needed
• 1/2 cup crystallized ginger

Recipe

• 1 set a rack in the lower third of the oven and preheat to 350°.
• 2 prepare a bundt pan by brushing with melted butter and sprinkling with flour, tapping out the excess flour.
• 3 sift the flour, baking powder and salt together. set aside.
• 4 cream the butter and sugar till creamy. add the eggs one at a time, mix thoroughly, stop and scrape as you go to ensure even mixing.
• 5 add the flour mixture and chai alternately, beginning and ending with the flour in three parts and the chai in two parts. mix thoroughly after each addition.
• 6 pour the batter into the prepared pan, smooth the top and bake for about 40 – 45 minutes, until the top springs back when pressed gently with a finger. cool on a rack for about 20 – 30 minutes, depan and cool completely. (place in freezer at this point to aid in glazing).
• 7 to make the glaze, sift the powdered sugar with the spices and stir in the chai extract, 1/2 tablespoon at a time, to form a smooth, thick yet pourable glaze. it should be thick and ropy to cling to the cake. set the cake on a rack over a plate and spoon the glaze in a circular fashion over the cake. let it fall in place or smooth with an offset spatula, as you like. after a few minutes, spoon the dripped glaze from the plate back over the cake. press the crystallized ginger onto the glaze as it sets, if using.

Ruth Reichl's Roast Chicken With Potatoes & Onions

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (3 1/2 lb) roasting chickens, about 3 1/2 pounds ("farm-raised", she says!)
• 1 lemon
• olive oil
• 4 medium potatoes, peeled and each cut into 8 pieces ("yukon gold", she specifies, any roasting potatoes will do)
• 1 onion, large, cut into 6 pieces
• 3 -4 garlic cloves, unpeeled
• salt and pepper

Recipe

• 1 preheat oven to 400 deg f/200 deg celsius.
• 2 wash chicken and pat dry. remove and reserve any extra fat from inside the chicken. if there is no fat, use butter:.
• 3 very gently run your fingers between the breast and skin, from the neck, loosening the skin from the breast on both sides. don't puncture the skin.
• 4 place the excess fat underneath the skin -- chop it up to spread evenly, if necessary. this way the chicken will baste itself.
• 5 puncture the lemon all over with a fork, and place inside the chicken.
• 6 in a bowl, toss the potatoes, onion and garlic with olive oil so each piece is coated.
• 7 season the chicken with salt and pepper.
• 8 (this is where i suggest something more, as few of us will find a genuinely "farm-raised" chicken. use a good seasoning salt of your choice, and black pepper, as ordinary supermarket chickens can be very bland). season well all over. (i would also season the cavity and then put in the lemon).
• 9 put the oil-coated veggies in a roasting pan and spread out. season with salt and pepper.
• 10 if you have a rack, put the chicken on it and jiggle things to fit over the potatoes and onion. otherwise, just put the chicken right into the pan.
• 11 roast for about 1 hour (she says that, but i would roast it for not less than about 1 1/4 hours).
• 12 remove the pan from the oven and let rest for about 10 minutes. (i'd put it into a warming oven).
• 13 carve chicken into serving pieces, surround with the potatoes, onion and garlic, and squeeze the (baked) lemon over the top.

Spinach And Kale Turnovers

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 teaspoons olive oil
• 1 cup onion (chopped)
• 1 garlic clove (chopped)
• 3 cups kale (chopped, 1 small bunch)
• 6 ounces spinach (fresh baby)
• 12 teaspoons black pepper (freshly ground)
• 14 teaspoons salt
• 18 teaspoons ground nutmeg
• 34 cups feta cheese (crumbled)
• 1 dinner roll (ounce can refrigerated dinner roll dough such as pillsbury)
• cooking spray
• 212 tablespoons parmesan cheese (grated fresh)

Recipe

• 1 preheat oven to 375°.
• 2 heat olive oil in a large skillet over medium-high heat. add onion; sauté 10 minutes or until tender and lightly browned. add garlic; sauté 2 minutes. add kale and spinach; sauté 8 minutes or until kale is tender. stir in pepper, salt, and nutmeg. remove from heat; cool slightly. stir in feta.
• 3 separate dough into 8 pieces. roll each dough piece into a 5-inch circle. spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. fold dough over kale mixture until edges almost meet. bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.
• 4 place turnovers on a baking sheet coated with cooking spray. lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon parmesan. bake at 375° for 18 minutes or until golden brown. let stand at least 5 minutes before serving; serve warm or at room temperature.

Easiest,cheapest,healthiest, Dog Treats Ever!

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 piece liver
• water
• salt (not too much!)

Recipe

• 1 fill a large pot(depending on the size of your liver)with water and salt the water.
• 2 get the water boiling then put the liver into the pot,let it cook until when you pierce it with a fork and no blood comes out.
• 3 drain the pot and remove liver.
• 4 let the liver cool.
• 5 then cut into small chunks the size of a fingernail.
• 6 put on a big plate and let it air dry overnight.
• 7 in the morning separate into ziplock baggies don't put too many in each bag or they could go bad before you use them,i store my treats in the fridge.
• 8 (i got six baggies of treats from 1 piece of liver)then put one bag in the fridge(for use right away) and the rest in the freezer for later.and just take out and defrost bags as you need them.
• 9 use these to train your pup or dog and you will be amazed at the results!

Pesto Brie Melts

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• 1 baguette
• 4 ounces sun-dried tomatoes
• 6 ounces pesto sauce
• 4 inches brie round

Recipe

• 1 slice baguette into 1/4" thick slices.
• 2 top with a thin layer of pesto, sliced brie and top with a sun dried tomato.
• 3 heat in oven at 350 degrees for 7 minutes until brie is slightly melted.

Oh So Savory Deviled Eggs

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 6 hard-cooked eggs
• 1/4 cup mayonnaise
• 1 teaspoon wine vinegar
• 1 teaspoon dijon mustard
• 1/2 teaspoon dill weed
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• fresh dill sprig

Recipe

• 1 slice eggs in half lengthwise; remove yolks and set whites aside.
• 2 in a small bowl, mash yolks. add the mayonnaise, vinegar, mustard, dill, garlic powder and salt.
• 3 spoon into egg whites. garnish with dill sprigs if desired.
• 4 refrigerate until serving.

Tasty Deviled Eggs

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 12 hard-boiled eggs, cooled peeled and halved
• 3/4 cup light mayonnaise (or regular)
• 2 tablespoons prepared horseradish
• 1 teaspoon mustard
• 3 tablespoons sweet pickle relish
• 1 celery rib, finely chopped
• 2 teaspoons garlic powder
• paprika

Recipe

• 1 place yolks into mixing bowl; mash with a fork or potato masher.
• 2 combine mayonnaise, horseradish, mustard, relish, celery, garlic powder with the yolks and mix well.
• 3 spoon, or pipe with pastry bag or baggie, into hollowed egg halves.
• 4 sprinkle each with paprika for color/garnish.

Tasty Grilled Tofu On A Stick

Total Time: 3 hrs 45 mins Preparation Time: 15 mins Cook Time: 3 hrs 30 mins

Ingredients

• 16 ounces extra firm tofu
• 1/2 cup sweet and spicy mustard
• 1/2 cup seasoned dry bread crumb
• 1 pinch chili pepper (to taste)
• olive oil, in a spray mister

Recipe

• 1 slice the tofu in 3 equal sections lengthwise, and then cut each slice in half to make six tofu sticks.
• 2 remove excess moisture from each tofu stick by wrapping in a towel or paper towel and squeezing the tofu juice out.
• 3 using a knife or brush, spread mustard onto each side of each stick.
• 4 place the sticks in a large enough container to lay them in one layer.
• 5 let them marinate in the fridge for as little as three hours or as long as overnight.
• 6 after marinating tofu, remove from refrigerator.
• 7 place seasoned breadcrumbs on a plate, add chili pepper and mix together with a fork.
• 8 place each tofu stick on a skewer or use a fork to coat each side with the breadcrumb mix.
• 9 mist each side of each stick with olive oil.
• 10 cook on the grill until browned and crispy, or cook in the oven at 375 on a greased baking sheet for 10 minutes or until brown and crispy.

Strawberry-rhubarb Irish Crumble With Irish Whiskey Butter

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 5 cups quartered strawberries
• 3 cups sliced rhubarb, about 1/3-inch thick
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon fresh lemon juice
• 3/4 cup flour
• 3/4 cup old fashioned oats
• 2/3 cup packed light brown sugar
• 1 pinch salt
• 6 tablespoons unsalted butter, diced (cold)

Recipe

• 1 irish whiskey butter: place 1/2 cup of room temperature unsalted butter in a mixing bowl and whip until fluffy. with mixer running, gradually add 3/4 cup powdered sugar. slowly add 1/4 cup irish whiskey until combined. mixture may look separate and curdled at first, but if you keep whipping, it will come together. use at room temperature or chilled.
• 2 preheat oven to 365 degrees. lightly grease 11x7" baking dish and set aside.
• 3 in a medium bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. toss to coat. pour strawberry mixture into prepared baking dish.
• 4 in a medium bowl, add the flour, oats, light brown sugar, and salt, stirring to combine. add the diced butter to the flour mixture, and using your fingers, work the mixture until it resembles coarse crumbs. pour crumb mixture evenly over top of strawberry mixture.
• 5 place baking dish in the oven and bake for 40 minutes, or until filling is bubbly and topping is golden brown.
• 6 serve warm with spoonful of irish whiskey butter.

Easiest Vinegar Pie Crust

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 1/3 cups flour
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 tablespoon vinegar
• 1/3 cup oil
• 2 tablespoons water

Recipe

• 1 put all ingredients in a pie pan and stir with a fork until the flour is barely moist.
• 2 use the fingers to press and smooth the dough onto the sides and bottom of the pie pan, forming a fluted edge along the top.
• 3 prick with a fork and bake at 350 until lightly browned.
• 4 (or add filling and bake).

Pumpkin Gnocchi With Basil Oil

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 -2 cup semolina flour
• 1 cup cooked rice, pureed until smooth
• 1 teaspoon sea salt
• 2 tablespoons extra virgin olive oil
• 1 cup pureed cooked butternut squash or 1 cup canned pumpkin
• filtered water, as needed
• 1/2 cup extra virgin olive oil
• 2 fresh garlic cloves, thinly sliced
• 1 pinch crushed red pepper flakes
• 1 pinch sea salt
• 6 -8 leaves fresh basil, left whole
• fresh basil sprig, for garnish

Recipe

• 1 make the pasta. sift flour onto a dry work surface. make a well in the center of flour and add rice, salt, oil and pureed squash. mix gradually, kneading into a smooth, soft dough by drawing small amount of flour in from the edges as you knead. add more flour if the dough seems too sticky or more water if it feels too dry--but in both cases, add small amounts very slowly so as not to jeopardize the quality of the dough. continue kneading until dough is a soft, workable ball, about 10 minutes. set aside. makes about 1 pound of dough.
• 2 to make the gnocchi, flour a fork. pinch off 1-inch pieces of dough and roll into balls between your fingers. run the pasta ball on the fork to create ridges. transfer to a parchment lined baking sheet that has been sprinkled with semolina. repeat until you have made the desired amount of gnocchi. (the balance of the dough can be frozen.).
• 3 bring a pot of water to the boil, with a pinch of salt and a drizzle of olive oil. cook the gnocchi until just tender, about 2 minutes. the gnocchi will sink to the bottom of the pot. when it rises, it is done. drain, but do not rinse.
• 4 while the pasta cooks, make the oil. place all ingredients in a sauce pan over low heat and cook for 3-4 minutes to develop the flavors. strain the oil and toss with cooked gnocchi. garnish with fresh basil sprigs and serve immediately.

Hungarian Butter Cookies - Pogacsa

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1 cup butter or 1 cup margarine, at room temperature
• 1 egg
• 1/3 cup sour cream

Recipe

• 1 preheat oven to 350.
• 2 mix flour, baking powder, sugar, and salt in large mixing bowl. add butter or margarine, and, using clean hands, blend until mixture resembles coarse meal. add egg and sour cream, and mix until dough holds together. cover and refrigerate for about 2 hours.
• 3 pinch off small egg-size pieces of dough and form into balls. place on buttered or nonstick cookie sheet, and use fingers to press to about 1/2 inch thick. make a crosshatch design by pressing the back of fork tines on top of each cookie. cookies should be spaced about 1-inch apart.
• 4 bake in oven for about 20 minutes, or until pale golden. continue baking in batches.
• 5 serve as a sweet snack.

Easy Spinach Pinwheels

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 8 ounces refrigerated crescent dinner rolls
• 6 tablespoons garlic & herb spreadable cheese
• 6 slices cooked deli ham
• 24 -30 fresh spinach leaves

Recipe

• 1 heat oven to 350°f
• 2 separate dough into 4 rectangles; press perforations to seal.
• 3 spread rectangles with cheese to within 1/4 inch of the edges.
• 4 top with ham and spinach.
• 5 starting at shortest side, roll up each rectangle; press edges to seal.
• 6 cut each roll into 6 slices.
• 7 place cut side down on ungreased cookie sheet. bake 12 to 18 minutes or until golden brown.

Onion Dip And Chips

Total Time: 1 min Preparation Time: 1 min

Ingredients

• Servings: 8
• 250 g reduced cream (or extra thick cream both by nestle)
• 1 (32 g) maggi onion soup mix
• 200 g corn chips (or raw vegetables or both)

Recipe

• 1 empty cream into a small bowl.
• 2 mix in onion soup powder.
• 3 serve with corn chips or raw vegetables.

Tasty Cookies

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cup dried mixed fruit
• 1/4 cup self-raising flour
• 1/4 cup brown sugar
• 2 egg whites, lightly beaten
• 2 tablespoons golden syrup
• 1 tablespoon margarine, melted

Recipe

• 1 place oats, fruit, flour & sugar into a bowl and mix until well combined.
• 2 make a well in the centre and mix in combined egg whites, golden syrup & margarine.
• 3 spoon tablespoons of mixture ontp baking-paper lined trays at regular intervals leaving a little space between each biscuit for spreading.
• 4 using fingertips, press mixture lightly down to compress. bake at 180 c for 8-10 mins or until golden.

Jam Roly Poly

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 cups self raising flour, sifted
• 125 g butter, roughly chopped
• 2 tablespoons caster sugar
• 50 ml milk
• 50 ml water
• 2/3 cup raspberry jam
• 1 tablespoon milk, extra

Recipe

• 1 preheat the oven to 350*f (180*c).
• 2 and line a baking tray with baking paper.
• 3 sift the flour into a large bowl and add the butter.
• 4 using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
• 5 stir through the sugar.
• 6 add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough.
• 7 turn onto a lightly floured surface and gather together to form a smooth dough.
• 8 on a large sheet of non stick baking paper, roll the dough into a rectangle about 13.
• 9 5 inches by 9 inches.
• 10 spread with the raspberry jam, leaving a 1/2 inch border around the edge.
• 11 roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down.
• 12 brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through.
• 13 leave to stand a few minutes, then cut into thick slices, using a serrated knife.
• 14 serve warm with custard.

Holy Cow Cake

Total Time: 58 mins Preparation Time: 20 mins Cook Time: 38 mins

Ingredients

• Servings: 20
• 18 ounces devil's food cake mix
• 1 1/3 cups water
• 1 1/4 cups vegetable oil
• 3 large eggs
• 8 ounces caramel topping
• 14 ounces sweetened condensed milk
• 1 cup butterfinger candy bar, crushed
• 12 ounces frozen whipped topping, thawed
• 8 ounces cream cheese, softened

Recipe

• 1 preheat oven to 350 degrees.
• 2 lightly spray a 13 by 9 inch pan with cooking spray.
• 3 mix cake mix, water, oil and eggs with an electric mixer. blend on low speed for 1 minute, scrap the sides and then mix at medium for 2 more minutes.
• 4 the batter should look thick and well blended.
• 5 pour the batter into the prepared pan, smoothing out the top with the rubber spatula. place the pan in the oven.
• 6 bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes.
• 7 remove the pan from the oven and place it on a wire rack.
• 8 immediately poke holes in the top of the cake with a drinking straw or chopstick.
• 9 while the cake is baking prepare the topping. place the caramel topping and the sweetened condensed milk in a small bowl and stir to combine.
• 10 spoon this mixture over the warm cake so that it can seep down into the holes. measure out half of the crushed candy bars and sprinkle the pieces over the cake.
• 11 place the whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined.
• 12 spread the frosting over the candy covered cake.
• 13 sprinkle the remaining candy pieces on top.
• 14 place the pan, uncovered, the refrigerator to chill the cake for about 20 minutes before cutting into squares and serving.
• 15 store this cake, covered with wax paper, in teh refrigerator for up to 1 week (if it lasts that long!).

Slow-roasted Tomato-basil Tart With St. George Cheddar

Total Time: 8 hrs Preparation Time: 2 hrs Cook Time: 6 hrs

Ingredients

• Servings: 8
• 2 lbs plum tomatoes, sliced in half crosswise

Recipe

• 1 to prepare the tomatoes, preheat the oven to 225°.
• 2 on a sheet pan, arrange tomatoes cut side up. drizzle evenly with oil, then sprinkle with rosemary. season with salt and pepper.
• 3 place tomatoes in oven and roast for 4 hours or until the moisture is gone. remove from oven and let cool completely.
• 4 to prepare the dough, in a bowl, whisk together flour and salt. scatter butter over the mixture and, using your fingers, gently press ingredients together until they resemble a coarse meal.
• 5 drizzle water over top and, using a fork, gently stir and toss just until the dough comes together.
• 6 gather the dough into a ball and place it on a lightly floured work surface. flatten dough into a thick disc and wrap in plastic wrap. refrigerate for at least 1 hour or up to 2 days.
• 7 to finish the tart, position a rack in the lower third of the oven and preheat to 375°.
• 8 in a saute pan, heat oil over low heat and stir in onion. cover and sweat for 10-15 minutes or until onion is soft and translucent. do not allow it to color. remove from heat, season with salt and pepper, and let cool completely.
• 9 line a sheet pan with parchment paper.
• 10 on a lightly floured work surface, roll out dough into a round about 12 inches in diameter. carefully transfer the round to prepared sheet pan.
• 11 layer half the cheese on the round, leaving a 1-inch border uncovered.
• 12 in a small bowl, combine cooled onion, basil, and creme fraiche and mix well.
• 13 spread onion mixture evenly over cheese layer. top with roasted tomatoes, then cover with remaining cheese. season with salt and pepper; top with a drizzle of oil.
• 14 lift the uncovered edge of the tart, folding it onto itself to form uniformly spaced pleats every few inches around the perimeter. brush the upturned edge with the egg wash.
• 15 bake for about 50 minutes or until the crust is golden brown. remove from oven, transfer to a wire rack, and let cool. slice and serve.

Nasal Sinus Wash Combined With Emu Oil

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• emu oil (or any other good quality oil)
• 12 ounces water
• 1 -1 1/2 teaspoon glycerine
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt

Recipe

• 1 combine all the ingredients in the sinus wash in a container and stir to dissolve the salt.
• 2 using a pedi pot, pour about 2 - 3 t of the solution into the pot. microwave for about 7 seconds. test temperature before using. pour into one nostril, breathing out with your mouth open. let the liquid drain out through the other nostril.
• 3 change to the other nostril and repeat.
• 4 once finished, blow nose to clear out rest of the liquid.
• 5 dab a bit of the emu oil onto your (clean) finger and apply it to the nose.
• 6 repeat 2 - 3 times a day.
• 7 note: i use a tupperware container to hold my solution. i made the salt and baking soda mixture up ahead of time and have it stored in a plastic baggie. i have a 1l bottle of glycerine, so use approximately a cap full.

Three Layer Holiday Jello

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• 2 (3 ounce) packages jello gelatin, colours of choice
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup milk
• 1/2 cup granulated sugar
• 1 cup sour cream

Recipe

• 1 prepare one package of jello according to directions on box, pour in serving dish.
• 2 sprinkle unflavoured gelatin over cold water,let stand 5 minutes.
• 3 heat milk over med heat.
• 4 add sugar, stir until dissolved.
• 5 stir in prepared unflavoured gelatin.
• 6 cool to room temperature.
• 7 stir in sour cream.
• 8 pour sour cream mix over the first layer when the first layer is mostly set ( will be firm but sticky, your finger will leave a mark).
• 9 when second layer is mostly set pour the last layer.
• 10 prepare the last layer in advance (or use ice quick set method) so that it is cool when poured.
• 11 place dish in fridge for several hours or overnight to set completely.

Slow-roasted Lemon Dill Chicken

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 medium onions, coarsely chopped
• 2 tablespoons butter, softened
• 1/4 teaspoon grated lemon peel
• 1 (4 -5 lb) broiler-fryer chickens
• 1/4 cup chicken stock
• 4 sprigs fresh parsley
• 4 fresh dill sprigs
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper

Recipe

• 1 place onions in bottom of a 6-qt. slow cooker. in a small bowl, mix butter and lemon peel.
• 2 tuck wings under chicken; tie drumsticks together. with fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin.
• 3 secure skin to underside of breast with toothpicks. place chicken over onions, breast side up. add stock, parsley and dill.
• 4 drizzle lemon juice over chicken; sprinkle with seasonings. cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 180 deg.).
• 5 remove chicken from slow cooker; tent with foil. let stand 15 minutes before carving.

Three Cheese Stuffed Banana Peppers

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cup shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 1/2-3/4 cup shredded parmesan cheese
• 10 -12 banana peppers (mild may be substituted)
• 1 (26 ounce) jar spaghetti sauce (homemade is great, too)

Recipe

• 1 preheat oven to 375 degrees.
• 2 mix the three cheeses in a medium-sized bowl.
• 3 prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers).
• 4 stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly.
• 5 after all the peppers are stuffed, pour a small amount of the sauce into a baking dish (i use a 9"x9" dish), coating the bottom.
• 6 arrange the stuffed peppers into a single layer in the bottom of the dish (it's ok to lay a few on top if you run out of room in the dish).
• 7 if you had any remaining cheese mixture left, you may sprinkle it on top of the peppers now or simply freeze it for next time.
• 8 pour the remaining spaghetti sauce on top of the peppers, covering them completely.
• 9 bake, covered, for 30-40 minutes, or until peppers are soft and sauce is nice and bubbly (it may take longer if the peppers have thick flesh).
• 10 serve with spaghetti or other pasta.
• 11 note: measurements for the cheeses are approximate; you may adjust the amounts and types of cheeses to your own taste.

Pumpkin Gnocchi

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 lb pumpkin puree
• 1 egg yolk
• 3/4 cup all-purpose flour, plus
• 1 1/2 tablespoons all-purpose flour (3.5 ounces by weight total)
• sea salt, to taste
• grated nutmeg, to taste
• 4 -6 tablespoons butter
• 15 -20 sage leaves
• fresh ground black pepper
• grated parmesan cheese
• 1 (1 1/2-2 lb) whole pumpkin (optional)

Recipe

• 1 mix pumpkin puree with egg yolk. season to taste with salt and nutmeg. quickly stir in flour with a fork; it will still be fairly sticky. the more flour you add, the denser the finished product will be.
• 2 flour your board generously, and dust a parchment-lined baking sheet generously with flour too. take a lump of dough the size of a large walnut, roll into a finger-wide log, and quickly cut into gnocchi about 1" long. dip the knife blade in flour to minimize sticking. transfer to prepared baking sheet while making the rest.
• 3 bring a large pot of water to a boil. add a generous pinch of salt. turn heat down so water bubbles gently. add gnocchi. stir once so they don't stick to the bottom, then cook until they float, 4-6 minutes depending on size. remove from water with a skimmer; dumping them through a colander might damage them,.
• 4 stack and shred sage leaves into fine chiffonade. melt butter over medium heat, add sage, and saute until the sage crisps and the butter turns brown and smells nutty (don't let it burn!). spoon over gnocchi, sprinkle with parmesan cheese and ground black pepper.
• 5 optional: start with a small whole sugar pumpkin, 1½-2 lbs. clean out seeds and fibers. slice into 1/4" thick slices and roast in one layer on a baking sheet in a preheated 400°f oven for 30 minutes or until soft. press through a potato ricer or food mill. let cool 15 minutes before proceeding.

Swedish Apple Nut Strip

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar, divided
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg, slightly beaten
• 1 cup mott's cinnamon applesauce, divided
• 1/4 cup finely chopped walnuts
• 1 teaspoon ground cinnamon

Recipe

• 1 heat oven to 375°f.
• 2 in bowl, mix flour, 2 tablespoons sugar and salt; cut in butter until mixture is crumbly.
• 3 stir in egg; form dough into a ball.
• 4 cover; chill for 15 minutes.
• 5 divide dough in half.
• 6 on lightly greased baking sheet, shape each half into a 10x2- inch rectangle.
• 7 make a 1-inch wide indentation down the center length of each rectangle; fill each with 1/2 cup of applesauce.
• 8 mix remaining 1 tablespoon sugar, walnuts and cinnamon; sprinkle on dough along sides of applesauce filling.
• 9 bake 20 minutes.
• 10 cool slightly on wire rack.
• 11 cut into 1-inch diagonal slices.
• 12 cool completely.
• 13 store in airtight container.

Spanish Crusty Bread Rolls

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1 -1 1/2 tablespoon of bread yeast
• 7 cups bread flour
• 3 cups warm water
• 2 teaspoons salt
• 1/4 cup extra virgin olive oil

Recipe

• 1 mix the yeast in the warm water let sit in a warm place for 10 minutes.
• 2 add the salt with the flour and sieve into a large bowl.
• 3 using your fingers, mix in the extra virgin olive oil.
• 4 slowly pour in the mixed yeast & work the dough with your hands (to a firm dough.
• 5 place the dough on a flat floured surface . knead the dough until it becomes firm and elastic.
• 6 grease the bowl and place the dough inches cover the bowl with a damp tea towel/cloth and set in a warm place until the dough has doubled in volume.
• 7 once dough has doubled in size, remove the dough & knead it again on a floured surface, knock back to remove air pockets, until the dough feels smooth.
• 8 return the dough to a covered bowl and let it rest 10-15 minutes should be sufficient.
• 9 cut the dough as desired to form rolls or balls and place on greased baking sheet(s). cut slits in top of bread as desired.
• 10 let bread raise on baking sheet 30 minutes.
• 11 place in a very hot oven (450 degrees f) for 30 minutes, or until the tops of the rolls become brown & sound hollow when knocked on the bottom. remove the bread from baking sheet & allow to cool.

Pesto Beer Bread

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 3 cups self-raising flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 375 g warm beer
• 1/2 cup pesto sauce
• milk
• sesame seeds

Recipe

• 1 sift flour into a bowl. blend in sugar & salt.
• 2 add enough beer to make a smooth pliable dough.
• 3 using floured fingers press out onto a lightly floured surface and spread with pesto.
• 4 roll up like a swiss roll and place in a greased 10 x 20cm loaf tin.
• 5 brush lightly with milk & sprinkle with sesame seeds.
• 6 bake at 220 c for 30-40 mins or until hollow when tapped.

Pesto Chicken With Butter Beans

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 cooled roast whole chicken, skin and bones removed (about 2 1/2 cups meat)
• 4 tablespoons pesto sauce (to taste)
• 4 tablespoons mayonnaise (to taste)
• 4 tablespoons lemon juice (to taste)
• 400 g butter beans, drained and rinsed
• salt and pepper, to taste
• ciabatta or pita bread or baked potato, to serve

Recipe

• 1 shred chicken and place in a bowl.
• 2 add pesto, mayonnaise and lemon juice, toss to thoroughly combine.
• 3 fold through butter beans gently so they don’t break up too much.
• 4 season with salt and pepper as desired.
• 5 adjust the amount of lemon and mayonnaise to achieve the desired consistency.
• 6 serve on toasted ciabatta fingers as an appetiser, on a piece of toast or bread as a light meal, stuffed in a pita with tomato and lettuce, in a baked potato -- or if you can think of another way, let me know!

Truly Incredible Nut Ball Cookies - 2 Ways

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 3/4 cup sugar
• 3/4 cup sweet butter, room temp
• 2 egg yolks
• 2 egg whites
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups flour
• 1 1/2 cups finely chopped walnuts or 1 1/2 cups pecans
• jam (apricot are best) or jelly (apricot are best)
• raspberries, are best

Recipe

• 1 combine sugar, butter, egg yolks, vanilla, almond extract in a large mixing bowl.
• 2 add flour to mixture until combined.
• 3 roll 1" balls of dough and dip into egg whites, then cover them with nuts. roll between palms to press nuts lightly into dough.
• 4 make a small indentation with your finger into the middle of the ball of dough.
• 5 bake at 350 degrees farenheit for 10 minutes or until the dough is just turning light golden brown (it may be necessary to make another identation after baking if dough rises too much.).
• 6 fill indentation with jam or jelly.
• 7 for a quicker, easier version, add nuts directly into the dough and continue with directions. however, the texture of the nuts on the outside of the buttery cookie is much nicer.

Strength-builders' Stuffed Mushrooms

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 4 button mushrooms
• 1 1/2 tablespoons fat free feta cheese, crumbled
• 2 teaspoons fresh parsley, chopped
• 1/2 teaspoon olive oil
• 1/8 teaspoon cayenne pepper

Recipe

• 1 preheat oven to 425 degrees. spray a small baking dish with non-stick spray.
• 2 take the stems out of the mushrooms by twisting them until they come loose. mince the stems and place them in a small dish.
• 3 add the cheese, parsley, oil and cayenne to the dish and mix well.
• 4 place the caps in the dish stem side up. spoon the mixture into the caps.
• 5 bake 12-15 minutes or until tender.
• 6 let cool slightly before serving.

Pumpkin Gnocchi And Sage Butter Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 3 cups pureed pumpkin
• 1 egg, lightly beaten
• 3 cups flour
• 1/4 teaspoon cinnamon
• 1 teaspoon salt
• 3 grinds pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 garlic clove, peeled
• 10 fresh sage leaves
• parmesan cheese, for serving

Recipe

• 1 if you're starting with a real pumpkin, as opposed to canned, cut it into quarters, scrape out the seeds and bake it until soft.
• 2 cool. scoop out the pumpkin and mash well.
• 3 in a bowl, mix the pumpkin and egg. stir in the flour, cinnamon, salt and pepper. knead briefly on the counter to incorporate the flour and make a smooth sticky dough. wrap in plastic and refrigerate for an hour.
• 4 bring a pot of salted water to a rolling boil. using a teaspoon, scoop up a ball of dough, roll it off the spoon with your fingers and drop into the boiling water.
• 5 if the dough is sticky, dip the teaspoon in cold water between each scoop.
• 6 when the gnocchi float to the surface, scoop them out with a slotted spoon into a serving bowl. there will be too much dough to cook all at once, so do the gnocchi in batches.
• 7 meanwhile, in a saucepan, heat the butter with oil and garlic. chop the sage into slivers and add to the butter. when the first batch of gnocchi is in the bowl, remove the garlic and pour the butter over the gnocchi, stirring lightly to coat.
• 8 keep each batch warm in a low oven. serve warm, sprinkled with pepper and parmesan cheese.

Swedish Beetroot, Horseradish And Apple Salad: Rodbetsallad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 250 g pickled beets, cubed
• 2 pickled gherkins, cut into small pieces
• 1 apple, peeled cored and cubed
• 1 -2 teaspoon grated horseradish root
• 200 g sour cream
• 2 teaspoons chopped fresh dill

Recipe

• 1 mix all the chopped vegetables and fruit together - making sure that they are cut into a similar size.
• 2 stir the grated horseradish into the sour cream - bit by bit, checking for taste after each addition.
• 3 then add the chopped vegetables and fruit to the horseradish and sour cream mixture.
• 4 put into an attractive serving bowl and sprinkle with chopped dill.
• 5 serve with the smorgasbord, or with cold cuts, quiches and pickled fish. also wonderful to take on a picnic.

Rice Cheese Balls

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 2 1/2 cups rice
• 1 1/2 cups cheddar cheese (1/2 inch cubed)
• 4 cups chicken stock
• 1 egg (beaten)
• 3 tablespoons breadcrumbs
• 1/2 teaspoon pepper
• 1/4 teaspoon red chili powder
• 1 teaspoon spices
• 2 teaspoons salt (to taste)
• 2 eggs (beaten)
• 1 1/2 cups breadcrumbs

Recipe

• 1 wash rice very well and soak in salted warm water for 30 minutes.
• 2 in medium pan, boil chicken stock with seasoning.
• 3 drain rice thoroughly and add to the stock. return to boil and cook uncovered for 5 minutes. cover the pan tightly, and cook on low heat for 15-20 minutes.
• 4 keep rice aside until cold.
• 5 in medium bowl, mix cool rice with the eggs and breadcrumbs.
• 6 batter will now be sticky so dip your fingers into water and form mixture into 1 inch balls and stuff them with a cheese cube each.
• 7 roll balls into beaten eggs then into breadcrumbs, refrigerate for 30 minutes before frying.
• 8 deep fry the rice balls and serve with pizza sauce or ketchup.

Pumpkin Gnocchi With Dragon's Breath Sauce

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 3 cups cooked fresh pumpkin (substitute with 26oz/800ml can cooked pumpkin)
• 1 large baking potato
• 1 tablespoon butter
• 1 1/2 cups unbleached all-purposed flour, plus more for dusting
• 1 teaspoon salt
• 1 egg, beaten
• 1 pinch nutmeg
• 1 pinch five-spice powder
• 1 cup wine
• 1 tablespoon finely minced shallot
• 1 cup heavy cream
• 1 cup pumpkin puree (canned or fresh cooked)
• 4 ounces dragon's breath blue cheese, rind removed
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground coriander
• 1/4 teaspoon tabasco sauce
• salt

Recipe

• 1 allpw pumpkin and potato to come to room temperature. purée pumpkin with butter in food processor until smooth, put through a ricer or food mill.
• 2 scoop out baked potato; aslo put through ricer or food mill, into same bowl as pumpkin,.
• 3 in large bowl, combine flour and salt. make a well in center of flour; add the pumpkin-potato mixture, and egg. work into flour by hand until the mixture can be formed into a ball.
• 4 on a lightly floured surface, knead mixture for 4 or 5 minutes, until soft and smooth. divide dough into 4 pieces; using your palms, roll each piece into a sausage shape about 1/2 inch in diameter,.
• 5 cut into 1-inch lengths. dust lightly with flour, and press against the tines of a fork while making a small indentation with your finger on the other side. reserve on a lightly floured surface until ready to cook.
• 6 in a large pot of salted, boiling water, cook gnocchi for 3-5 minutes, or until tender but still slightly firm, remove from water and cool.
• 7 dragon's breath sauce:.
• 8 in a small saucepan comine wine and shallots. reduce by half over medium heat, add cream and again reduce by half. add remaining ingredients, and stir until cheese melts and sauce is smooth, add salt if necessary. remove from heat and reserve.
• 9 melt butter in a large non-stick frying pan on medium-high heat. add the cooled, drained gnocchi to pan, season with salt and pepper; fry, stirring often, until gnocchi starts to brown a bit (about 4-5 minutes). add wine to pan to deglaze it a bit, then add sauce.
• 10 toss to combine and reheat the sauce - it should not be too thick (thin with a little water or wine if desired). sprinkle basil leaves over dish and serve immediatley.

Narni Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1/2 cup butter
• 1/2 cup sugar
• 4 bananas
• 1 cup self raising flour
• 2 eggs
• 1 teaspoon bicarbonate of soda
• 1/2 cup milk

Recipe

• 1 cream butter, sugar, add eggs.
• 2 add sifted flour,.
• 3 add banana.
• 4 add soda dissolved in milk.
• 5 beat until smooth and creamy.
• 6 bake in preheated 180 c oven 30 - 45 mins or til done.

Swedish Butter Strips Or Maple Pecan Strips (cookies)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 48
• 3/4 cup butter, room temperature
• 2/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups flour
• 1/2 cup chocolate chips (for swedish butter strips) or 3/4 teaspoon maple flavoring (for maple pecan squares)
• 1/2 cup pecans, chopped

Recipe

• 1 preheat oven to 350°f (360° at high altitude).
• 2 in a mixing bowl, cream together butter, sugar, egg, vanilla, and salt; blend in remaining ingredients.
• 3 divide dough into 4 equal parts, and shape into 12" rolls.
• 4 place 3" apart on ungreased cookie sheets, and flatten with a floured fork to 1/4" high.
• 5 bake for 15-20 minutes or until delicately browned (golden) at the edges.
• 6 cool for a few minutes and cut with a sharp knife into 1" diagonals.

Streusal Apple Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 5 medium granny smith apples, cored, skinned, and sliced a 1/4 inch thick
• 2 large gala apples, cored, skinned, and sliced 1/4 inch thick
• 2 1/2 tablespoons lemon juice
• 1/3-1/2 cup brown sugar
• 1/3 cup sugar
• 2 1/2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 1/4 teaspoons ground cloves
• 2 -3 teaspoons vinegar
• 1 egg
• 1 2/3-2 cups half flour and half wheat flour
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 1/2 cup butter, chilled and cubed
• 1/2 teaspoon sugar
• 1/2-1 cup ice water (to moisten the dough)
• 1/2 cup flour
• 1/2 cup wheat flour
• 1/2 cup brown sugar (or more, depending on your taste)
• 1/2 cup sugar
• 3 -4 teaspoons cinnamon
• 1 1/2 teaspoons nutmeg
• 1 1/2 teaspoons allspice
• 1 1/2 teaspoons cloves
• 1/4-1/2 cup very finely crushed nuts (i used hazelnuts, pecans, almonds, and walnuts)
• 1 teaspoon baking soda
• 1/2 cup butter, chilled and diced

Recipe

• 1 baking instructions: (see separate components below).
• 2 preheat the oven to 375 degrees farenheit. assemble the pies and set into the middle rack. bake for approximately 1 hour or so; until the crust and streusal are browned and the apples are soft. serve with vanilla ice cream or whipped cream, warm or cold ( i prefer warm).
• 3 for the crust:.
• 4 add all the dry ingredients together in a decent-sized bowl. cut/add in the butter and mix with fingertips until crumbly. knead slightly and add as much ice water as neccesary to moisten the dough (tbsp by tbsp).
• 5 roll out on a floured surface until 1/2-1/4 inch thick and lay over a pie pan (fluting the edges if desired), brush the sides with honey. chill until needed.
• 6 for the filling:.
• 7 cut the apples accordingly and add all ingredients ,except for the egg, in a large bowl. mix well and let sit for 5-6 minutes. spoon apples only into pie dough, spreading evenly and set aside. whisk the egg with the remaining juices and spoon a 1/4 cup or so over the pies. chill until needed.
• 8 for the streusal:.
• 9 sift together all the dry ingredients and mix well. cut in the butter and rub with fingertips until semi-clumpy and sandy.
• 10 sprinkle over pies evenly.

Streusel Apple Pie Cookies

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 cup shortening
• 1/2 cup brown sugar
• 3/4 cup powdered sugar
• 2 teaspoons vanilla
• 3/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 egg, large
• 2 egg yolks
• 1 tablespoon baking powder
• 2 1/4 cups all-purpose flour
• 3 medium apples, peeled cored and diced
• 1 1/2 cups rolled oats
• 2 teaspoons granulated sugar
• 2 teaspoons brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice
• 4 1/2 tablespoons melted butter
• 1/2 cup jarred caramel ice cream topping

Recipe

• 1 line 2 baking sheets with parchment paper or lightly coat with baking spray.
• 2 in a large bowl use an electric mixer to cream together shortening, both sugars, vanilla, salt and spices scraping bowl with silicon spatula.
• 3 beat in egg and yolks, scraping bowl as needed.
• 4 beat in baking powder, and flour again scraping the bowl as needed.
• 5 mix in the apples and refrigerate for 30 minutes.
• 6 while dough is chilling pre heat oven to 375 degrees.
• 7 meanwhile, make streusel topping. in a food precessor combine oats, both sugars, and spices. pulse 2 or 3 times, enough to just chop the oats.
• 8 drizzle in the melted butterthen pulse 1 or 2 more times to just mix. set aside.
• 9 drop 1 tbsp balls of chilled dough on prepared cookie sheets leaving about 2 inches in between each.
• 10 use fingers to slightly flatten each cookie; they will be sticky.
• 11 carefeully sprinkle with streusel mixture, bake for 13 to 15 minutes use a spatula to transfer cookies to a wire rack to cool.
• 12 be sure to let baking sheet cool in between batches.
• 13 if desired just before serving drizzle each cookie with caramel sauce.

Pumpkin Ice Cream

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 1 (8 ounce) can pumpkin puree
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 3/4 cup brown sugar
• 5 egg yolks
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon salt
• 1 pinch nutmeg
• 1 tablespoon bourbon

Recipe

• 1 in a bowl, whisk together the pumpkin puree and vanilla. cover and refrigerate for at least 3 hours.
• 2 in a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. cook until bubbles form around the edges of the pan, about 5 minutes.
• 3 meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. whisk until smooth and the sugar begins to dissolve.
• 4 remove the cream mixture from the heat. gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. pour the egg mixture back into the pan. cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. do not allow the custard to boil. strain through a fine-mesh sieve into a bowl.
• 5 place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. whisk the pumpkin mixture into the custard. cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. refrigerate until chilled, at least 3 hours or up to 24 hours.
• 6 transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. add the bourbon during the last minute of churning.
• 7 transfer the ice cream to a freezer-safe container. cover and freeze until firm, at least 3 hours or up to 3 days, before serving. makes about 1 quart.