basic crepes

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large mixing bowl, whisk together the flour and the eggs. gradually add in the milk and water, stirring to combine. add the salt and butter; beat until smooth.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each crepe. tilt the pan with a circular motion so that the batter coats the surface evenly.
• cook the crepe for about 2 minutes, until the bottom is light brown. loosen with a spatula, turn and cook the other side. serve hot.

Vasilopita

Ingredients

• Servings: 1
• 1 cup butter, softened
• 1 3/4 cups sugar
• 5 eggs
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup blanched slivered almonds
• 2 tablespoons sesame seeds

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, blend together the butter or margarine and the sugar. separate 3 of the eggs; add the yolks and the 2 remaining whole eggs to the butter mixture. stir in the vanilla and water.
• in another bowl, sift together the baking powder and flour. add these dry ingredients to the creamed mixture.
• whip 3 egg whites until they are foamy. add 1 tablespoon sugar. continue to whip the whites until they are stiff, but not dry. fold whipped whites into batter.
• pour the batter into a greased 10 x 4 inch tube pan. wrap a large coin in foil, and place the coin in the batter. press the coin down; it should be completely hidden. sprinkle the nuts and seeds on top of the batter.
• bake the cake for about 70 minutes, or until done. cool on a wire rack.

Dessert Crepes

Ingredients

• Servings: 8
• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
• heat a medium-sized skillet or crepe pan over medium heat. grease pan with a small amount of butter or oil applied with a brush or paper towel. using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. cook over medium heat, 1 to 2 minutes on a side, or until golden brown. serve immediately.

Best Lemonade Ever

Ingredients

• Servings: 20
• 1 3/4 cups sugar
• 8 cups water
• 1 1/2 cups lemon juice

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 4 hrs 35 mins


• in a small saucepan, combine sugar and 1 cup water. bring to boil and stir to dissolve sugar. allow to cool to room temperature, then cover and refrigerate until chilled.
• remove seeds from lemon juice, but leave pulp. in pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Pumpkin Roll-out Cookies

Ingredients

• Servings: 3
• 3/4 cup unsalted butter
• 1/2 cup packed brown sugar
• 1 tablespoon orange zest
• 1/2 cup solid pack pumpkin puree
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 pinch salt

Recipe

• in a medium bowl, cream the butter, brown sugar, and orange zest. stir in the pumpkin. add the eggs and vanilla, mix well. sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. chill dough for 30 minutes.
• preheat oven to 375 degrees f (190 degrees c).
• on a lightly floured surface, roll out the dough to 1/8 inch thickness. cut into desired shapes and place onto an unprepared cookie sheet. bake for 10 to 12 minutes in the preheated oven. decorate with frosting or candy.

Spectacular Marsala Glazed Carrots With Hazelnuts

Ingredients

• Servings: 6
• 1/2 cup coarsely chopped hazelnuts, toasted
• 1 pound baby carrots, halved
• 1 cup water
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter
• 2 shallots, minced
• 1/2 cup dry marsala wine
• 1/2 cup sugar

Recipe

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


• preheat oven to 300 degrees f (150 degrees c).
• spread chopped hazelnuts in a single layer on a baking sheet. bake in the preheated oven for 5 to 10 minutes, stirring once or twice, and watching very carefully as they will burn very easily. remove from the oven when browned and fragrant.
• cut baby carrots in half cross-wise. in a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of butter. bring to a boil, and reduce heat to low. cover, and simmer very lightly for 10 to 15 minutes, or until tender but firm. drain and set aside.
• return pan to the stove over medium heat, and melt the remaining 2 tablespoons of butter. cook shallots in the melted butter, stirring occasionally, until translucent. add marsala and sugar, and stir continually until sugar is completely dissolved. continue simmering until sauce has thickened slightly.
• once thickened, toss carrots and hazelnuts with the sauce until well coated. garnish with parsley, if desired. serve immediately.

Grandmother's Punch

Ingredients

• Servings: 20
• 2 (0.13 ounce) packages unsweetened strawberry-flavored drink mix powder
• 2 1/2 cups sugar
• 4 quarts cold water
• 2 (6 ounce) cans frozen orange juice concentrate
• 2 (6 ounce) cans frozen pineapple juice concentrate
• 3 oranges, sliced into rounds
• 1 liter ginger ale
• 1/2 gallon orange sherbet

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large punch bowl combine the drink mix, sugar and water. stir until sugar is dissolved. stir in the orange juice and pineapple juice concentrates. just before serving stir in the ginger ale and slide in the sherbet.

Strawberry Champagne Punch

Ingredients

• Servings: 14
• 1 (750 milliliter) bottle champagne
• 1 (2 liter) bottle ginger ale, chilled
• 2 (10 ounce) packages frozen strawberries, partially thawed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a large punch bowl, combine champagne, ginger ale and strawberries. gently stir and serve.

Tart And Bubbly Wedding Punch

Ingredients

• Servings: 24
• 2 (6 ounce) cans frozen pink lemonade concentrate
• 1 (6 ounce) can frozen pineapple juice concentrate
• 1 gallon cranberry juice
• 2 liters cranberry ginger ale
• 4 cups crushed ice

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large punch bowl, mix lemonade concentrate, pineapple juice concentrate and cranberry juice. add ice and slowly pour in the ginger ale.

New York Finger Lakes Chicken

Ingredients

• Servings: 4
• 10 tablespoons fat-free mayonnaise
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons poultry seasoning
• 1 cup distilled vinegar
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 2 hrs 35 mins


• in a shallow glass bowl combine the mayonnaise, salt, pepper, poultry seasoning, and vinegar. whisk until fully blended. reserve 1/4 of the sauce for basting. pierce chicken pieces with a fork and add to remaining sauce, tossing to coat. cover and refrigerate for 2 to 4 hours to marinate.
• lightly oil grill and preheat to medium high.
• remove chicken pieces from sauce/marinade and grill for 6 to 8 minutes on each side or until chicken is no longer pink and juices run clear. baste with reserved sauce while grilling.

New York Finger Lakes Chicken

Ingredients

• Servings: 4
• 10 tablespoons fat-free mayonnaise
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons poultry seasoning
• 1 cup distilled vinegar
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 2 hrs 35 mins


• in a shallow glass bowl combine the mayonnaise, salt, pepper, poultry seasoning, and vinegar. whisk until fully blended. reserve 1/4 of the sauce for basting. pierce chicken pieces with a fork and add to remaining sauce, tossing to coat. cover and refrigerate for 2 to 4 hours to marinate.
• lightly oil grill and preheat to medium high.
• remove chicken pieces from sauce/marinade and grill for 6 to 8 minutes on each side or until chicken is no longer pink and juices run clear. baste with reserved sauce while grilling.

New Year's Champagne Punch

Ingredients

• Servings: 35
• 1 quart orange sherbet
• 2 quarts fresh orange juice
• 1 (2 liter) bottle ginger ale, chilled
• 2 (750 milliliter) bottles champagne, chilled

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place the orange juice, ginger ale, and champagne in the refrigerator to get them well chilled.
• in a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top. next, pour the ginger ale over the sherbet. finally, pour both bottles of champagne over the sherbet. stir gently to mix the liquids, resulting in a foamy top. serve immediately.

Hamantashen

Ingredients

• Servings: 36
• 1 1/2 cups butter or margarine, softened
• 1 cup sugar
• 2 eggs
• 6 tablespoons orange juice
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 4 1/2 cups all-purpose flour
• 1 (12 ounce) can poppyseed filling

Recipe

Cook Time: 15 mins Ready Time: 2 hrs 15 mins


• in a large bowl, cream together the butter and sugar until smooth. beat in the eggs one at a time, then stir in the orange juice and vanilla. mix in the baking powder, then gradually stir in the flour until the dough forms a ball. cover and refrigerate at least 2 hours. i like to do mine overnight.
• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets.
• on a lightly floured surface, roll the dough out to 1/4 inch thickness. cut into 3 inch circles using a cookie cutter or drinking glass. place circles on the prepared cookie sheets. spoon 1 teaspoon of filling onto the center of each circle. (any more and it will ooze out) pinch the sides of each circle to form a triangle, covering as much of the filling as possible. the cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
• bake for 8 to 10 minutes in the preheated oven, until light golden brown. these are best undercooked slightly. cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Poblano Chicken Enchilada Casserole

Ingredients

• Servings: 8
• 6 tablespoons butter, divided
• 6 skinless, boneless chicken breast halves
• 2 fresh poblano peppers, seeded and sliced into strips
• 4 fresh jalapeno peppers, seeded and diced
• 2 cloves garlic, chopped
• 1 lime, halved
• 1/4 cup all-purpose flour
• 1 pint half-and-half
• 1 bunch fresh cilantro, chopped
• 1 (8 ounce) package fresh mushrooms, sliced
• 2 ounces sour cream
• 12 (6 inch) corn tortillas
• 4 cups shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• melt 2 tablespoons butter in a large skillet over medium heat. place the chicken breasts in the skillet. mix in the poblano peppers, jalapeno peppers, and garlic. squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. remove from heat, cool, and cut chicken into cubes.
• preheat oven to 350 degrees f (175 degrees c).
• melt 1/4 cup butter in a medium saucepan over low heat. gradually stir in the flour and half-and-half. mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. cook and stir 10 minutes, until mushrooms are tender.
• line the bottom of a 9x13 inch baking dish with 6 tortillas. arrange 1/2 the chicken and pepper mixture over the tortillas. sprinkle with 1 cup cheese, and cover with remaining tortillas. layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. top with remaining cheese.
• bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Peppermint Marshmallows

Ingredients

• Servings: 80
• 3/4 cup water, divided
• 3 (.25 ounce) packages unflavored gelatin
• 2/3 cup light corn syrup
• 2 cups sugar
• 2 teaspoons vanilla extract
• 2 teaspoons peppermint extract
• 1/4 cup cornstarch
• 1/4 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 4 hrs 30 mins


• line a 9x9 inch baking dish with lightly greased foil or plastic wrap. grease another piece of foil or plastic wrap to cover the top, and set aside.
• place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
• while gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. boil the mixture hard for 1 minute.
• pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. add vanilla and peppermint extracts, and beat just until blended.
• pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
• allow the marshmallow candy to rest for 4 hours or overnight. mix together cornstarch and confectioner's sugar in a shallow dish. using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.

Chicken Rangoon

Ingredients

• Servings: 6
• 1 (8 ounce) package cream cheese, softened
• 1 pinch onion powder, or to taste
• 1 pinch garlic powder, or to taste
• 1 dash worcestershire sauce, or to taste
• 1 dash soy sauce, or to taste
• 1 pinch salt, or to taste
• 1 pinch ground black pepper, or to taste
• 1 cup chopped cooked chicken
• 1 (16 ounce) package wonton wrappers
• peanut oil for frying

Recipe

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


• heat oil in a deep-fryer or deep, large saucepan to 375 degrees f (190 degrees c).
• stir cream cheese, onion powder, garlic powder, worcestershire sauce, soy sauce, salt, and pepper together in a bowl. add chicken and stir until completely incorporated.
• separate and place wonton wrappers onto work surface. spoon about 1 teaspoon of the cream cheese filling onto the center of each wrapper. use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. press the edges together to seal.
• working in batches, cook wontons in hot oil until wonton is lightly browned, 2 to 4 minutes. remove to paper towel-lined plate to drain.

Carrot Casserole

Ingredients

• Servings: 6
• 2 1/2 cups sliced carrots
• 1 tablespoon butter
• 3 eggs
• 1 cup sugar
• 1/3 cup milk
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 325 degrees f (165 degrees c). grease a 1 quart casserole dish.
• place carrots and enough water to cover them in a small saucepan. bring to a boil, and cook until carrots are very tender. drain. using a blender or food processor, puree carrots to a smooth consistency.
• in a medium bowl, mix together the carrots and butter. beat in the eggs, sugar, milk, salt, cinnamon, nutmeg, and vanilla. spread mixture into the prepared casserole dish.
• bake for 25 to 30 minutes in the preheated oven, or until set.

Fresh Strawberry Almond Pie

Ingredients

• Servings: 1
• 1 1/2 cups crushed pecan shortbread cookies
• 1/4 cup blanched slivered almonds
• 1/3 cup butter, melted
• 6 cups fresh strawberries, hulled
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/3 cup water
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in small bowl, stir together all crust ingredients. press on bottom and up sides of a 9-inch pie plate. bake for 8 minutes. cool completely.
• mash enough strawberries to equal 1 cup. in 2-quart saucepan, combine sugar and cornstarch. stir in mashed berries and water. cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). boil 1 minute; remove from heat.
• stir in salt and almond extract; cool 10 minutes. fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. refrigerate at least 3 hours. garnish with whipped cream and walnuts if desired.

Caramel Apple Cranberry Pie

Ingredients

• Servings: 1
• 1 pastry for a 9-inch double crust pie
• 2 tablespoons lemon juice
• 4 granny smith apples
• 1/2 cup butter
• 1 tablespoon all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon vanilla extract
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup dried cranberries
• 1 tablespoon sugar (optional)
• 1/2 teaspoon ground cinnamon (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat an oven to 425 degrees f (220 degrees c). press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry.
• pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. peel and slice the apples into the lemon water; set aside.
• melt the butter in a large saucepan over medium heat. stir in the flour and cornstarch to form a paste. stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. drain the apples and add them to the sugar mixture along with the cranberries. cook and stir 5 minutes; remove from the heat and allow to cool slightly.
• pour the fruit into the pie plate and press on the top crust. stir together 1 tablespoon of sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie.
• bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees f (175 degrees c) and continue baking until the top crust is golden brown, 35 to 40 minutes.

Chicken Rangoon

Ingredients

• Servings: 6
• 1 (8 ounce) package cream cheese, softened
• 1 pinch onion powder, or to taste
• 1 pinch garlic powder, or to taste
• 1 dash worcestershire sauce, or to taste
• 1 dash soy sauce, or to taste
• 1 pinch salt, or to taste
• 1 pinch ground black pepper, or to taste
• 1 cup chopped cooked chicken
• 1 (16 ounce) package wonton wrappers
• peanut oil for frying

Recipe

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


• heat oil in a deep-fryer or deep, large saucepan to 375 degrees f (190 degrees c).
• stir cream cheese, onion powder, garlic powder, worcestershire sauce, soy sauce, salt, and pepper together in a bowl. add chicken and stir until completely incorporated.
• separate and place wonton wrappers onto work surface. spoon about 1 teaspoon of the cream cheese filling onto the center of each wrapper. use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. press the edges together to seal.
• working in batches, cook wontons in hot oil until wonton is lightly browned, 2 to 4 minutes. remove to paper towel-lined plate to drain.

Sara's Pumpkin Pie

Ingredients

• Servings: 1
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 1/2 cups pumpkin puree
• 1 2/3 cups evaporated milk
• 2 eggs
• 1 (10 inch) unbaked pie crust

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c).
• combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. pour batter into the prepared unbaked pie shell.
• bake at 425 degrees f (220 degrees c) for 15 minutes then lower oven temperature to 350 degrees f (175 degrees c). continue to bake for about another 40 minutes or until pie is firm.

S'mores

Ingredients

• Servings: 1
• 1 large marshmallow
• 1 graham cracker
• 1 (1.5 ounce) bar chocolate candy bar

Recipe

Preparation Time: 1 min Cook Time: 2 mins Ready Time: 3 mins


• heat the marshmallow over an open flame until it begins to brown and melt.
• break the graham cracker in half. sandwich the chocolate between the cracker and the hot marshmallow. allow the marshmallow to cool a moment before eating.

Finger Lickin' Rock And Roll Artichokes

Ingredients

• Servings: 3
• 1 (8 ounce) can artichoke hearts, drained
• 3/4 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded monterey jack cheese
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon soy sauce
• 1 teaspoon hot pepper sauce

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mix together artichoke hearts, mayonnaise, parmesan cheese, monterey jack cheese, garlic powder, seasoning salt, soy sauce and hot pepper sauce. chill in the refrigerator until serving.

S'mores

Ingredients

• Servings: 1
• 1 large marshmallow
• 1 graham cracker
• 1 (1.5 ounce) bar chocolate candy bar

Recipe

Preparation Time: 1 min Cook Time: 2 mins Ready Time: 3 mins


• heat the marshmallow over an open flame until it begins to brown and melt.
• break the graham cracker in half. sandwich the chocolate between the cracker and the hot marshmallow. allow the marshmallow to cool a moment before eating.

Sara's Pumpkin Pie

Ingredients

• Servings: 1
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 1/2 cups pumpkin puree
• 1 2/3 cups evaporated milk
• 2 eggs
• 1 (10 inch) unbaked pie crust

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c).
• combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. pour batter into the prepared unbaked pie shell.
• bake at 425 degrees f (220 degrees c) for 15 minutes then lower oven temperature to 350 degrees f (175 degrees c). continue to bake for about another 40 minutes or until pie is firm.

King Cake In A Bread Machine

Ingredients

• Servings: 1
• 1/4 cup warm water (100 to 110 degrees f/40 to 45 degrees c), or as needed
• 1/2 teaspoon salt
• 2 tablespoons softened butter
• 1 egg, slightly beaten
• 1 cup sour cream
• 3 1/2 tablespoons sugar
• 3 1/2 cups all-purpose flour, or as needed
• 2 1/2 teaspoons active dry yeast
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 2 1/2 tablespoons melted butter
• 1/2 cup chopped pecans
• 1 1/2 cups confectioners' sugar
• 1 1/2 tablespoons melted butter
• 1/8 teaspoon vanilla extract
• 2 tablespoons milk, or as needed
• 1 tablespoon purple colored sugar, or as needed
• 1 tablespoon green colored sugar, or as needed
• 1 tablespoon yellow colored sugar, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 3 hrs 25 mins


• place the warm water, salt, softened butter, egg, sour cream, 3 1/2 tablespoons of sugar, flour, and yeast into a bread machine in the order recommended by the manufacturer, select the dough cycle, and start the machine. check the dough after about 5 minutes of mixing, and add 1 to 2 more tablespoons of water or flour if the dough is too dry or wet.
• mix 1/4 cup of sugar, the cinnamon, and 2 1/2 tablespoons of melted butter together in a bowl. grease a baking sheet, and set aside.
• when the dough cycle is finished, remove the dough and roll out to a 10x28-inch rectangle on a floured surface. spread the cinnamon-butter mixture over the dough, and sprinkle on an even layer of pecans. pick up one of the long edges, and roll the dough into a 28-inch long log. place the rolled dough onto the prepared baking sheet, seam side down, and form the dough into a ring. moisten the ends of the dough with a little water; pinch the two ends together to seal. cover the dough ring with a cloth, and let rise in a warm place until doubled in size, about 30 minutes.
• preheat an oven to 375 degrees f (190 degrees c).
• bake the cake in the preheated oven until the top is golden brown, about 15 minutes.
• mix the confectioners' sugar, 1 1/2 tablespoons of melted butter, vanilla extract, and just enough milk to make a smooth but not thin glaze.
• remove the cake from the oven, and cool for about 10 minutes on a wire rack. while the cake is still warm, spoon the glaze onto the cake, allowing drips of glaze to dribble down the sides of the cake. immediately sprinkle the cake with alternating bands of purple, green, and yellow colored sugar. allow the cake to cool completely before serving.

Old-fashioned Pink Lemonade

Ingredients

• Servings: 12
• 2 cups sugar
• 9 cups water
• 2 cups fresh lemon juice
• 1 cup cranberry juice, chilled

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in large pitcher combine sugar, water, lemon juice and cranberry juice. stir to dissolve sugar. serve over ice.

Pecan Pie Bars Ii

Ingredients

• Servings: 9
• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup margarine, softened
• 1 egg
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups dark corn syrup
• 1/2 cup packed brown sugar
• 1 cup chopped pecans
• 2/3 cup yellow cake mix

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
• reserve 2/3 cup cake mix.
• mix together remaining cake mix, margarine, and 1 egg. pat in prepared pan.
• bake at 350 degrees f (175 degrees c) for 15-20 minutes or until golden brown.
• beat together 3 eggs, vanilla, reserved 2/3 cup cake mix, corn syrup, and brown sugar. pour on cake in pan. sprinkle pecans on top.
• bake at 350 degrees f (175 degrees c) for 30-35 minutes.

Fresco Salsa

Ingredients

• Servings: 12
• 6 roma (plum) tomatoes, diced
• 1 sweet onion, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 bunch cilantro, finely minced
• 1 lime, juiced
• 1 teaspoon salt, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt. cover and refrigerate until ready to serve.

Fresco Salsa

Ingredients

• Servings: 12
• 6 roma (plum) tomatoes, diced
• 1 sweet onion, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 bunch cilantro, finely minced
• 1 lime, juiced
• 1 teaspoon salt, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt. cover and refrigerate until ready to serve.

King Cake In A Bread Machine

Ingredients

• Servings: 1
• 1/4 cup warm water (100 to 110 degrees f/40 to 45 degrees c), or as needed
• 1/2 teaspoon salt
• 2 tablespoons softened butter
• 1 egg, slightly beaten
• 1 cup sour cream
• 3 1/2 tablespoons sugar
• 3 1/2 cups all-purpose flour, or as needed
• 2 1/2 teaspoons active dry yeast
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 2 1/2 tablespoons melted butter
• 1/2 cup chopped pecans
• 1 1/2 cups confectioners' sugar
• 1 1/2 tablespoons melted butter
• 1/8 teaspoon vanilla extract
• 2 tablespoons milk, or as needed
• 1 tablespoon purple colored sugar, or as needed
• 1 tablespoon green colored sugar, or as needed
• 1 tablespoon yellow colored sugar, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 3 hrs 25 mins


• place the warm water, salt, softened butter, egg, sour cream, 3 1/2 tablespoons of sugar, flour, and yeast into a bread machine in the order recommended by the manufacturer, select the dough cycle, and start the machine. check the dough after about 5 minutes of mixing, and add 1 to 2 more tablespoons of water or flour if the dough is too dry or wet.
• mix 1/4 cup of sugar, the cinnamon, and 2 1/2 tablespoons of melted butter together in a bowl. grease a baking sheet, and set aside.
• when the dough cycle is finished, remove the dough and roll out to a 10x28-inch rectangle on a floured surface. spread the cinnamon-butter mixture over the dough, and sprinkle on an even layer of pecans. pick up one of the long edges, and roll the dough into a 28-inch long log. place the rolled dough onto the prepared baking sheet, seam side down, and form the dough into a ring. moisten the ends of the dough with a little water; pinch the two ends together to seal. cover the dough ring with a cloth, and let rise in a warm place until doubled in size, about 30 minutes.
• preheat an oven to 375 degrees f (190 degrees c).
• bake the cake in the preheated oven until the top is golden brown, about 15 minutes.
• mix the confectioners' sugar, 1 1/2 tablespoons of melted butter, vanilla extract, and just enough milk to make a smooth but not thin glaze.
• remove the cake from the oven, and cool for about 10 minutes on a wire rack. while the cake is still warm, spoon the glaze onto the cake, allowing drips of glaze to dribble down the sides of the cake. immediately sprinkle the cake with alternating bands of purple, green, and yellow colored sugar. allow the cake to cool completely before serving.

Kielbasa Made Easy

Ingredients

• Servings: 15
• 2 (16 ounce) packages kielbasa sausage, cut into 1 inch pieces
• 2 (16 ounce) cans whole cranberry sauce
• 1 (18 ounce) bottle barbecue sauce

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• brown the kielbasa in a large skillet over medium high heat.
• place the browned kielbasa, cranberry sauce and barbeque sauce in a slow cooker set on low. allow the mixture to simmer at least 1 hour before serving warm.

Old-fashioned Pink Lemonade

Ingredients

• Servings: 12
• 2 cups sugar
• 9 cups water
• 2 cups fresh lemon juice
• 1 cup cranberry juice, chilled

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in large pitcher combine sugar, water, lemon juice and cranberry juice. stir to dissolve sugar. serve over ice.

Pecan Pie Bars Ii

Ingredients

• Servings: 9
• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup margarine, softened
• 1 egg
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups dark corn syrup
• 1/2 cup packed brown sugar
• 1 cup chopped pecans
• 2/3 cup yellow cake mix

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
• reserve 2/3 cup cake mix.
• mix together remaining cake mix, margarine, and 1 egg. pat in prepared pan.
• bake at 350 degrees f (175 degrees c) for 15-20 minutes or until golden brown.
• beat together 3 eggs, vanilla, reserved 2/3 cup cake mix, corn syrup, and brown sugar. pour on cake in pan. sprinkle pecans on top.
• bake at 350 degrees f (175 degrees c) for 30-35 minutes.

Kielbasa Made Easy

Ingredients

• Servings: 15
• 2 (16 ounce) packages kielbasa sausage, cut into 1 inch pieces
• 2 (16 ounce) cans whole cranberry sauce
• 1 (18 ounce) bottle barbecue sauce

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• brown the kielbasa in a large skillet over medium high heat.
• place the browned kielbasa, cranberry sauce and barbeque sauce in a slow cooker set on low. allow the mixture to simmer at least 1 hour before serving warm.

Sweetened Popcorn

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/4 cup water
• 1 cup sugar
• 6 cups popped butter flavor popcorn

Recipe

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


• line two baking sheets with waxed paper.
• in a large pot or dutch oven, combine butter, water and sugar. bring to a boil. boil 4 minutes; remove from heat. introduce popcorn and stir to coat evenly. pour onto prepared baking sheets and let cool before serving.

Sweetened Popcorn

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/4 cup water
• 1 cup sugar
• 6 cups popped butter flavor popcorn

Recipe

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


• line two baking sheets with waxed paper.
• in a large pot or dutch oven, combine butter, water and sugar. bring to a boil. boil 4 minutes; remove from heat. introduce popcorn and stir to coat evenly. pour onto prepared baking sheets and let cool before serving.

Mexican Strawberry Water (agua De Fresa)

Ingredients

• Servings: 10
• 4 cups strawberries, sliced
• 1 cup sugar
• 8 cups cold water
• 1 lime, cut into 8 wedges (optional)
• 8 fresh mint sprigs (optional)

Recipe

Preparation Time: 25 mins Ready Time: 4 hrs 25 mins


• in a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
• remove the strawberry mixture from the refrigerator and pour into a blender. blend on high until smooth. pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.
• add the remaining 7 cups cold water to the pureed strawberries and mix well. place the aqua de fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. garnish with lime slices or mint leaves.

Mexican Strawberry Water (agua De Fresa)

Ingredients

• Servings: 10
• 4 cups strawberries, sliced
• 1 cup sugar
• 8 cups cold water
• 1 lime, cut into 8 wedges (optional)
• 8 fresh mint sprigs (optional)

Recipe

Preparation Time: 25 mins Ready Time: 4 hrs 25 mins


• in a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
• remove the strawberry mixture from the refrigerator and pour into a blender. blend on high until smooth. pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.
• add the remaining 7 cups cold water to the pureed strawberries and mix well. place the aqua de fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. garnish with lime slices or mint leaves.

Christmas Morning Oatmeal

Ingredients

• Servings: 4
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 granny smith apples - peeled, cored, and sliced 1/4 inch thick
• 3/4 cup dried cranberries
• 1/4 cup butter, cut into pieces
• 2 cups regular rolled oats
• 2 cups water
• 1 cup apple juice
• 1 cup cranberry juice
• 1/4 teaspoon salt
• 3/4 cup candied walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• mix the brown sugar, cinnamon, and nutmeg together in a bowl. add the apples and cranberries, tossing to coat evenly with the sugar mixture. pour into a slow cooker. top with butter pieces.
• mix the oatmeal together with the water, apple juice, cranberry juice, and salt in a bowl, and pour over the apple mixture in the slow cooker. do not stir. cover, and cook on low for 8 hours.
• stir before serving. spoon into bowls and top with candied walnuts, if desired.

Pure Maple Candy

Ingredients

• Servings: 18
• 2 cups pure maple syrup
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 1 min Cook Time: 10 mins Ready Time: 51 mins


• in a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. boil until syrup reaches 235 degrees f (110 degrees c) on a candy thermometer.
• remove from heat and cool to 175 degrees f (80 degrees c) without stirring, about 10 minutes.
• stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. stir in chopped nuts, if desired.
• pour into molds. set aside to cool. once cool, unmold candy. store in airtight containers up to 1 month.

Pure Maple Candy

Ingredients

• Servings: 18
• 2 cups pure maple syrup
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 1 min Cook Time: 10 mins Ready Time: 51 mins


• in a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. boil until syrup reaches 235 degrees f (110 degrees c) on a candy thermometer.
• remove from heat and cool to 175 degrees f (80 degrees c) without stirring, about 10 minutes.
• stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. stir in chopped nuts, if desired.
• pour into molds. set aside to cool. once cool, unmold candy. store in airtight containers up to 1 month.

Christmas Morning Oatmeal

Ingredients

• Servings: 4
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 granny smith apples - peeled, cored, and sliced 1/4 inch thick
• 3/4 cup dried cranberries
• 1/4 cup butter, cut into pieces
• 2 cups regular rolled oats
• 2 cups water
• 1 cup apple juice
• 1 cup cranberry juice
• 1/4 teaspoon salt
• 3/4 cup candied walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• mix the brown sugar, cinnamon, and nutmeg together in a bowl. add the apples and cranberries, tossing to coat evenly with the sugar mixture. pour into a slow cooker. top with butter pieces.
• mix the oatmeal together with the water, apple juice, cranberry juice, and salt in a bowl, and pour over the apple mixture in the slow cooker. do not stir. cover, and cook on low for 8 hours.
• stir before serving. spoon into bowls and top with candied walnuts, if desired.

Kentucky Style Fried Green Tomatoes

Ingredients

• Servings: 2
• 1/2 cup bacon grease
• 1/3 cup all-purpose flour
• 3/4 cup cornmeal
• 1/4 teaspoon ground black pepper
• 1 egg
• 1/4 cup milk
• 1 green tomato, cut into 1/4 inch slices

Recipe

Preparation Time: 5 mins Cook Time: 6 mins Ready Time: 11 mins


• heat the bacon grease in a large skillet over medium heat. in one small bowl, stir together the flour, cornmeal and pepper. in another small bowl, whisk together the egg and milk using a fork.
• dip the tomato slices into the egg and milk, then coat with the dry mixture. place the breaded tomato slices in the hot bacon grease. cook until browned on each side, about 3 to 4 minutes per side. bacon grease burns easily, so adjust your heat if you need to.

Kentucky Style Fried Green Tomatoes

Ingredients

• Servings: 2
• 1/2 cup bacon grease
• 1/3 cup all-purpose flour
• 3/4 cup cornmeal
• 1/4 teaspoon ground black pepper
• 1 egg
• 1/4 cup milk
• 1 green tomato, cut into 1/4 inch slices

Recipe

Preparation Time: 5 mins Cook Time: 6 mins Ready Time: 11 mins


• heat the bacon grease in a large skillet over medium heat. in one small bowl, stir together the flour, cornmeal and pepper. in another small bowl, whisk together the egg and milk using a fork.
• dip the tomato slices into the egg and milk, then coat with the dry mixture. place the breaded tomato slices in the hot bacon grease. cook until browned on each side, about 3 to 4 minutes per side. bacon grease burns easily, so adjust your heat if you need to.

Champagne Peach Punch

Ingredients

• Servings: 24
• 3 (11.5 ounce) cans peach nectar
• 1 (6 ounce) can frozen orange juice concentrate
• 1/4 cup lemon juice
• 1/2 cup peach brandy
• 1/4 cup grenadine syrup
• 1 (32 fluid ounce) bottle carbonated water
• 3 (750 milliliter) bottles champagne

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• chill all ingredients. in a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. mix well and pour in the carbonated water and champagne.

Amy's Lavender Lemonade

Ingredients

• Servings: 6
• 1 tray ice cubes
• 1/4 cup dried lavender
• 2 cups boiling water
• 3/4 cup sugar
• 8 lemons
• 5 cups cold water, or as needed

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place ice cubes into a 2 quart pitcher. place the lavender into a bowl, and pour boiling water over it. allow to steep for about 10 minutes, then strain out the lavender and discard. mix the sugar into the hot lavender water, then pour into the pitcher with the ice.
• squeeze the juice from the lemons into the pitcher, getting as much juice as you can. top off the pitcher with cold water, and stir. taste, and adjust lemon juice or sugar if desired. pour into tall glasses, pull up a lawn chair and a good book, and relax!

Chocolate Truffle Cookies With Sea Salt

Ingredients

• Servings: 2
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups ghirardelli 60% cacao baking chips, for melting into the cookie dough
• 2 tablespoons unsalted butter
• 2 eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup ghirardelli 60% cacao baking chips, for mixing into the prepared cookie dough
• 2 tablespoons coarse sea salt, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 42 mins


• in a heatproof bowl over a double boiler, melt chocolate and butter until smooth. turn off the stove and let chocolate sit over warm water.
• combine flour, baking powder and salt and mix to combine. in another bowl, mix together sugar and eggs, combine thoroughly with a whisk and slowly add the warm chocolate mixture. stir to combine. add vanilla extract and mix. stir in flour mixture. cool for a few minutes (if batter is warm, chocolate chips will melt). stir in chocolate chips. chill for 10-15 minutes.
• pre-heat oven to 350 degrees. scoop rounded tablespoons of batter and place on baking tray. sprinkle each cookie lightly with a pinch of sea salt. bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. cookies should be soft and gooey in the center.

New Orleans Chocolate Bourbon Pecan Pie

Ingredients

• Servings: 8
• 2/3 cup sugar
• 1 cup corn syrup
• 2 tablespoons bourbon whiskey
• 3 eggs
• 1/3 cup melted butter
• 1/2 teaspoon salt
• 1 cup coarsely chopped pecans
• 1 cup semi-sweet chocolate chips
• 1 (9 inch) refrigerated pie crust

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c).
• beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. fold in the pecans and chocolate chips. pour the mixture into the prepared pie crust. if desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning.
• bake in preheated oven until the center sets, about 50 minutes. cool before serving.

Cranberry Walnut Relish I

Ingredients

• Servings: 8
• 12 ounces fresh or frozen cranberries
• 3/4 cup sugar
• 1 (12 ounce) jar orange marmalade
• 1 tablespoon lemon juice
• 3/4 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). place cranberries in a shallow 1 1/2 quart baking dish. sprinkle with sugar, cover with foil and bake for 35 minutes.
• remove from oven and sprinkle with walnuts. re-cover and bake for 10 minutes.
• remove from oven and stir in marmalade and lemon juice. mix well. cool to room temperature. cover tightly and refrigerate at least 3 hours before serving.

Strawberries And Champagne Jam

Ingredients

• Servings: 96
• 4 1/2 cups crushed strawberries
• 1/2 cup dry champagne
• 1/4 cup lemon juice
• 1 (1.75 ounce) package powdered fruit pectin
• 7 cups sugar
• 3 (1 pint) canning jars with lids and rings

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• combine strawberries, champagne, lemon juice, and pectin in a nonreactive pan; bring to boil. stir sugar into strawberry mixture; cook, stirring constantly, until mixture returns to a boil. cook until sugar dissolves, 1 to 2 minutes.
• sterilize the jars and lids in boiling water for at least 5 minutes. ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.

Amy's Lavender Lemonade

Ingredients

• Servings: 6
• 1 tray ice cubes
• 1/4 cup dried lavender
• 2 cups boiling water
• 3/4 cup sugar
• 8 lemons
• 5 cups cold water, or as needed

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place ice cubes into a 2 quart pitcher. place the lavender into a bowl, and pour boiling water over it. allow to steep for about 10 minutes, then strain out the lavender and discard. mix the sugar into the hot lavender water, then pour into the pitcher with the ice.
• squeeze the juice from the lemons into the pitcher, getting as much juice as you can. top off the pitcher with cold water, and stir. taste, and adjust lemon juice or sugar if desired. pour into tall glasses, pull up a lawn chair and a good book, and relax!

Cranberry Walnut Relish I

Ingredients

• Servings: 8
• 12 ounces fresh or frozen cranberries
• 3/4 cup sugar
• 1 (12 ounce) jar orange marmalade
• 1 tablespoon lemon juice
• 3/4 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). place cranberries in a shallow 1 1/2 quart baking dish. sprinkle with sugar, cover with foil and bake for 35 minutes.
• remove from oven and sprinkle with walnuts. re-cover and bake for 10 minutes.
• remove from oven and stir in marmalade and lemon juice. mix well. cool to room temperature. cover tightly and refrigerate at least 3 hours before serving.

Cajun Grilled Corn

Ingredients

• Servings: 6
• 6 ears corn, husked and cleaned
• 1/2 cup butter, softened
• 6 tablespoons cajun seasoning

Recipe

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


• peel back husks form the corn, remove strings and leave just a few layers of husk on the corn.
• spread butter or margarine over each ear of corn. sprinkle cajun seasoning lightly over each ear, or to taste. fold corn husks back over the corn. wrap in foil.
• place on grill for 25 minutes, turning occasionally. unwrap foil, peel back husks and enjoy.

New Orleans Chocolate Bourbon Pecan Pie

Ingredients

• Servings: 8
• 2/3 cup sugar
• 1 cup corn syrup
• 2 tablespoons bourbon whiskey
• 3 eggs
• 1/3 cup melted butter
• 1/2 teaspoon salt
• 1 cup coarsely chopped pecans
• 1 cup semi-sweet chocolate chips
• 1 (9 inch) refrigerated pie crust

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c).
• beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. fold in the pecans and chocolate chips. pour the mixture into the prepared pie crust. if desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning.
• bake in preheated oven until the center sets, about 50 minutes. cool before serving.

Chocolate Truffle Cookies With Sea Salt

Ingredients

• Servings: 2
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups ghirardelli 60% cacao baking chips, for melting into the cookie dough
• 2 tablespoons unsalted butter
• 2 eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup ghirardelli 60% cacao baking chips, for mixing into the prepared cookie dough
• 2 tablespoons coarse sea salt, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 42 mins


• in a heatproof bowl over a double boiler, melt chocolate and butter until smooth. turn off the stove and let chocolate sit over warm water.
• combine flour, baking powder and salt and mix to combine. in another bowl, mix together sugar and eggs, combine thoroughly with a whisk and slowly add the warm chocolate mixture. stir to combine. add vanilla extract and mix. stir in flour mixture. cool for a few minutes (if batter is warm, chocolate chips will melt). stir in chocolate chips. chill for 10-15 minutes.
• pre-heat oven to 350 degrees. scoop rounded tablespoons of batter and place on baking tray. sprinkle each cookie lightly with a pinch of sea salt. bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. cookies should be soft and gooey in the center.

Champagne Peach Punch

Ingredients

• Servings: 24
• 3 (11.5 ounce) cans peach nectar
• 1 (6 ounce) can frozen orange juice concentrate
• 1/4 cup lemon juice
• 1/2 cup peach brandy
• 1/4 cup grenadine syrup
• 1 (32 fluid ounce) bottle carbonated water
• 3 (750 milliliter) bottles champagne

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• chill all ingredients. in a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. mix well and pour in the carbonated water and champagne.

Cajun Grilled Corn

Ingredients

• Servings: 6
• 6 ears corn, husked and cleaned
• 1/2 cup butter, softened
• 6 tablespoons cajun seasoning

Recipe

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


• peel back husks form the corn, remove strings and leave just a few layers of husk on the corn.
• spread butter or margarine over each ear of corn. sprinkle cajun seasoning lightly over each ear, or to taste. fold corn husks back over the corn. wrap in foil.
• place on grill for 25 minutes, turning occasionally. unwrap foil, peel back husks and enjoy.

Cranberry Walnut Relish I

Ingredients

• Servings: 8
• 12 ounces fresh or frozen cranberries
• 3/4 cup sugar
• 1 (12 ounce) jar orange marmalade
• 1 tablespoon lemon juice
• 3/4 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). place cranberries in a shallow 1 1/2 quart baking dish. sprinkle with sugar, cover with foil and bake for 35 minutes.
• remove from oven and sprinkle with walnuts. re-cover and bake for 10 minutes.
• remove from oven and stir in marmalade and lemon juice. mix well. cool to room temperature. cover tightly and refrigerate at least 3 hours before serving.

Champagne Peach Punch

Ingredients

• Servings: 24
• 3 (11.5 ounce) cans peach nectar
• 1 (6 ounce) can frozen orange juice concentrate
• 1/4 cup lemon juice
• 1/2 cup peach brandy
• 1/4 cup grenadine syrup
• 1 (32 fluid ounce) bottle carbonated water
• 3 (750 milliliter) bottles champagne

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• chill all ingredients. in a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. mix well and pour in the carbonated water and champagne.

Saskatoon Berry Pie Filling

Ingredients

• Servings: 4
• 4 cups water
• 3/4 cup lemon juice
• 12 cups fresh serviceberries
• 3 cups sugar
• 1 cup cornstarch

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 2 hrs 35 mins


• bring water and lemon juice to a boil in a large pot; stir in serviceberries. return mixture to a boil.
• whisk sugar and cornstarch together in a bowl. stir sugar mixture into berries; cook, stirring constantly, until sauce is clear, about 3 minutes.
• sterilize jars and lids in boiling water for at least 5 minutes. pack pie filling into hot, sterilized jars, filling to within 1/4 inch of the top. run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above tops of jars. bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• remove jars from stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. once cool, press top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all). store in a cool, dark area.

Fresh Strawberry Pie Iii

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 1 cup sugar
• 3 tablespoons strawberry flavored jell-o® mix
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup boiling water
• 2 pints strawberries, cleaned and stemmed
• 2 cups whipping cream (optional)

Recipe

Preparation Time: 20 mins Ready Time: 45 mins


• combine sugar, gelatin, cornstarch, and salt in a medium saucepan. stir in boiling water. boil mixture for 3 minutes over high heat, stirring constantly. cool completely.
• arrange whole strawberries in pastry shell. pour gelatin mixture over berries. chill before serving. top with whipped cream.

Irish Bannock

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 cup buttermilk
• 1/2 cup dried currants

Recipe

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


• combine flour, sugar, baking soda, baking powder, and salt. cut butter into flour mixture with pastry cutter. add buttermilk until dough is soft. stir in currants.
• turn dough out onto a lightly floured surface. knead for 5 minutes, or until smooth. form dough into a 7 inch round. place on a lightly oiled cake pan or cookie sheet. cut 1/2 inch deep cross side to side. score with cross 1/2 inch deep on the top.
• bake in a preheated 375 degrees f (190 degrees c) oven for 40 minutes.

Old Fashioned Sugar Cookies In A Jar

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 cups sugar
• 1 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, stir together the flour, baking powder, baking soda and salt; set aside. in a 1 quart large mouth jar, layer the sugar on the bottom and the flour mixture on top. attach a tag with the following instructions:
• empty the contents of the jar into a large bowl. cut in 1 cup of softened butter until the mixture is crumbly. in a separate bowl, beat 2 eggs, 1 teaspoon vanilla and 1/2 teaspoon of lemon extract until light and fluffy. pour into the dry ingredients and mix until well blended. cover bowl and chill for 1 hour.
• preheat oven to 350 degrees f (175 degrees c). on a lightly floured surface, roll the dough out to 1/4 inch in thickness. cut into desired shapes with cookie cutters. place cookies 1 1/2 inches apart onto cookie sheets.
• bake for 10 to 12 minutes in the preheated oven, until edges begin to brown. you can decorate them with sugar before baking of frost after baking.

Apple Bbq Sauce For Canning

Ingredients

• Servings: 7
• 8 cups applesauce
• 6 cups brown sugar
• 4 cups tomato sauce
• 1 1/2 cups apple cider vinegar
• 4 teaspoons salt
• 4 teaspoons garlic powder
• 1 tablespoon ground cinnamon
• 2 teaspoons liquid smoke flavoring
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 7 1-pint canning jars with lids and rings

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• stir applesauce, brown sugar, tomato sauce, vinegar, salt, garlic powder, cinnamon, liquid smoke, chili powder, paprika, black pepper, cayenne pepper, and cloves together in a large pot; bring to a boil, reduce heat to low, and simmer until thickened, 1 1/2 to 2 hours.
• sterilize jars and lids in boiling water for at least 5 minutes.
• pour sauce into hot, sterilized jars, filling to within 1/4 inch of the top. run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 20 minutes.
• remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.

Cranberry Oat Bars

Ingredients

• Servings: 16
• 2 cups fresh or frozen cranberries
• 3/4 cup sugar
• 2 tablespoons orange zest
• 1 1/2 cups all-purpose flour
• 1 1/2 cups rolled oats
• 1 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 45 mins


• in a small saucepan over medium high heat, combine the cranberries, sugar and orange zest. bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x9 inch baking pan, line with foil, then grease the foil.
• in a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. press half of this mixture firmly into the prepared pan. spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
• bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. cool completely before cutting into bars.

Pumpkin Pie Cake

Ingredients

• Servings: 1
• 1 (29 ounce) can canned pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup sugar
• 1/2 teaspoon salt
• 4 teaspoons pumpkin pie spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter
• 1 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease one 9 x 13 inch pan (preferably metal).
• in a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. mix well. pour batter into the prepared pan.
• sprinkle the dry cake mix evenly over the pumpkin mixture. melt the butter or margarine, and drizzle it over the cake mix. sprinkle walnuts over the top.
• bake for 55 to 60 minutes, or until done.

Caramel Pie

Ingredients

• Servings: 1
• 1 (14 ounce) can sweetened condensed milk
• 1 (9 inch) prepared graham cracker crust
• 1 (12 ounce) container frozen whipped topping, thawed

Recipe

• in a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
• carefully open can and pour into pie shell. cool pie in refrigerator. when completely cooled, top with frozen whipped topping. serve.

Easy Cinnamon Fudge

Ingredients

• Servings: 1
• 3 cups confectioners' sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter
• 1/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• line an 8x8 inch baking pan with aluminum foil, allowing foil to hang over the edges. grease the foil.
• in a medium bowl combine confectioners' sugar, cocoa and cinnamon.
• heat butter and milk in a medium saucepan over medium heat. when butter is melted stir in vanilla. remove from heat and stir in sugar mixture and walnuts.
• pour into prepared pan. refrigerate for 1 hour, or until firm.
• lift foil out of pan. cut fudge into 2 inch squares, and then cut in half diagonally to make triangles.

Caribbean Rum Punch

Ingredients

• Servings: 20
• 1 cup fresh lime juice
• 2 cups simple syrup
• 3 cups amber rum
• 4 cups orange juice
• 4 dashes bitters
• freshly grated nutmeg

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a pitcher, combine lime juice, simple syrup, rum and orange juice. add a few dashes of bitters and some grated nutmeg to taste. serve chilled over ice.

Healthier Southern Peach Cobbler

Ingredients

• Servings: 4
• 8 fresh peaches - peeled, pitted, and sliced into thin wedges
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup whole wheat pastry flour
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• combine peaches, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl. toss to coat evenly, and pour into a 2-quart baking dish.
• bake in the preheated oven for 10 minutes.
• meanwhile, combine flour, sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. stir in water until just combined.
• remove peaches from oven, and drop spoonfuls of flour mixture over them.
• mix together 2 tablespoons brown sugar and 1 teaspoon ground cinnamon. sprinkle entire cobbler with the sugar and cinnamon mixture. bake until topping is golden, about 30 minutes.

Lava Lamps

Ingredients

• Servings: 4
• 1 (3 ounce) package red or blue colored instant jell-o® mix
• 1 cup boiling water
• 1 cup vodka
• 1 (750 milliliter) bottle champagne

Recipe

Preparation Time: 2 mins Cook Time: 2 hrs

Ready Time: 2 hrs 2 mins


• in a medium bowl, stir together the gelatin mix and boiling water until completely dissolved, about 2 minutes. stir in vodka. pour the liquid into small paper cups or portion cups. chill until set, at least 2 hours.
• pour champagne into glasses. break up the gelatin with a fork, and pour into a glass of champagne. a little stir gives it some 'lava' action. drink with caution, these will sneak up on you.

Grandmother Stougaard's Caramel Pecan Sweet Rolls

Ingredients

• Servings: 12
• 1/2 cup milk
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup margarine
• 1/8 cup warm water (110 degrees f)
• 1 (.25 ounce) envelope active dry yeast
• 1 egg
• 2 1/2 cups all-purpose flour, or as needed
• 2 tablespoons margarine, softened
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons light corn syrup
• 1 1/2 tablespoons water
• 3 tablespoons margarine
• 3/4 cup packed brown sugar
• 1/2 cup pecan halves

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 3 hrs 30 mins


• pour the milk into a small saucepan, and set over medium heat. heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. allow to cool to lukewarm.
• place 1/8 cup of warm water in a small bowl. stir in 1/2 teaspoon sugar. sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
• in a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. add egg, and mix well. use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. place in an oiled bowl, and turn once to coat the top. cover, and let rise until doubled in size, 1 to 2 hours.
• punch down dough, and let rest on the counter while you prepare the caramel topping. in a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. spread an even layer onto the bottom of a 9x9 inch baking dish. place pecan halves upside down in rows over the sugar mixture. set aside.
• on a lightly floured surface, roll dough out to a 9x12 inch rectangle spread with 2 tablespoons of margarine. mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. roll the dough up starting at the long end to form a log. pinch the seam together to seal. cut the roll into 1 inch rounds. place the rounds into the prepared baking dish. set in a warm place to rise until doubled, about 30 minutes.
• preheat the oven to 350 degrees f (175 degrees c). bake rolls for 20 to 25 minutes in the oven, until golden brown. invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.