Blackberry-chocolate Chip Pie

Ingredients

• Servings: 8
• 1 (15 ounce) package pastry for a 9 inch double crust pie
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 4 cups blackberries
• 3/4 cup semisweet chocolate chips
• 1/2 tablespoon lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c). place one of the pie crusts into the bottom of a 9 inch pie plate.
• in a bowl, mix the sugar, flour, and cinnamon. gently stir in the blackberries and chocolate chips. sprinkle with lemon juice. transfer to the pie crust in the pie plate. place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
• bake 35 minutes in the preheated oven, until top is golden brown. cool slightly before slicing.

Caramel Pecan Pie

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust
• 36 individually wrapped caramels, unwrapped
• 1/4 cup butter
• 1/4 cup milk
• 3/4 cup white sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup pecan halves

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c.) in a saucepan over low heat, combine caramels, butter and milk. cook, stirring frequently, until smooth. remove from heat and set aside.
• in a large bowl, combine sugar, eggs, vanilla and salt. gradually mix in the melted caramel mixture. stir in pecans. pour filling into unbaked pie crust.
• bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. allow to cool until filling is firm.

fresh strawberry upside down cake

Ingredients

• Servings: 12
• 2 cups crushed fresh strawberries
• 1 (6 ounce) package strawberry flavored jell-o® mix
• 3 cups miniature marshmallows
• 1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat an oven to 350 degrees f (175 degrees c).
• spread crushed strawberries on the bottom of a 9x13 inch baking pan. evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
• prepare the cake mix as directed on the package, and pour on top of the marshmallows. bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. cool in the pan for 15 minutes. run a knife around the pan to loosen the sides, and turn the cake out a serving tray. store cake in the refrigerator.

chocolate sandwich cookies i

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 1/2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 3/4 teaspoon salt
• 3 teaspoons baking powder
• 1 1/2 cups milk
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 3/4 cup shortening
• 3/4 cup butter, softened
• 2 cups confectioners' sugar
• 1/8 teaspoon salt
• 1 (7 ounce) jar marshmallow creme
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon milk

Recipe

Preparation Time: 30 mins Cook Time: 8 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a large bowl, combine flour, white sugar, cocoa powder, 3/4 teaspoon salt, and baking powder. stir in 1 1/2 cups milk, eggs, 1 1/2 teaspoons vanilla, and shortening. mix until smooth using an electric mixer. drop batter by rounded teaspoons ungreased cookie sheets. leave space, and only use a teaspoon; these spread.
• bake in preheated oven for 7 to 8 minutes. remove from pan immediately, and cool on wire rack.
• to make the filling, combine the butter, confectioners' sugar, 1/8 teaspoon salt, marshmallow creme, 1 1/2 teaspoons vanilla, and 1 tablespoon milk in a medium bowl. beat with mixer until fluffy. spread filling on one cookie, and top with another sandwich style.

Rhubarb And Strawberry Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1 pound fresh rhubarb, chopped
• 2 pints fresh strawberries
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons butter
• 1 egg yolk
• 2 tablespoons white sugar

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• in a large bowl, mix flour and sugar. add strawberries and chopped rhubarb. toss with sugar and flour and let stand for 30 minutes.
• pour filling into pie crust. dot top with butter, and cover with top crust. seal edges of top and bottom crust with water.
• apply yolk to top of pie, using a pastry brush. sprinkle with sugar. cut small holes in top to let steam escape.
• bake at 400 degrees f (200 degrees c), for 35 to 40 minutes, or until bubbly and brown. cool on rack.

grandma ashworth's watermelon pickle

Ingredients

• Servings: 3
• 1/4 cup salt
• 2 pounds watermelon rind, white part only, cut into 1-inch cubes
• 4 cups white sugar
• 2 cups white vinegar
• 2 cups water
• 1 lemon, thinly sliced
• 2 tablespoons broken cinnamon stick
• 1 tablespoon whole cloves
• 1 18-inch square of cheesecloth
• 3 (1 pint) canning jars with lids and rings

Recipe

Preparation Time: 45 mins Cook Time: 50 mins Ready Time: 9 hrs 35 mins


• dissolve salt in a large bowl with enough water to cover the trimmed watermelon rind cubes (all green and red parts removed). soak the watermelon rind overnight in the salty water. drain, rinse, and place the rind cubes into a large saucepan over medium heat. bring to a boil, reduce heat to a simmer, and cook until tender, about 10 minutes. drain the rind in a colander set in the sink.
• mix the sugar, vinegar, and 2 cups of water in a large bowl, stirring until the sugar has dissolved. place the lemon, cinnamon, and cloves into a a piece of cheesecloth, and tie the corners together to make a spice bag. place the spice bag into the pot, and stir in the watermelon rind pieces. bring to a boil, reduce heat to a simmer, and cook until the watermelon rind becomes translucent, about 35 minutes. remove the spice bag.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack the watermelon pickle into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . 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 over high heat, then carefully lower the jars into the pot using a holder. leave a 2 inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
• remove the jars from the stockpot and place 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).

Rick's Special Buttercream Frosting

Ingredients

• Servings: 7
• 2 cups shortening
• 8 cups confectioners' sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a mixing bowl, cream shortening until fluffy. add sugar, and continue creaming until well blended.
• add salt, vanilla, and 6 ounces whipping cream. blend on low speed until moistened. add additional 2 ounces whipping cream if necessary. beat at high speed until frosting is fluffy.

Fingers

Ingredients

• Servings: 3
• 1 1/2 cups all-purpose flour
• 1/2 cup butter, softened
• 3/8 cup white sugar
• 1 pinch salt
• 3 tablespoons
• 1 egg
• 1/3 cup white sugar for decoration

Recipe

• sift together the flour and salt into a large bowl. cream in the butter until mixture resembles fine breadcrumbs. mix in the sugar and , until mixture becomes stiff. wrap dough in foil or plastic, and refrigerate for 30 minutes.
• preheat oven to 325 degrees f (165 degrees c).
• on a lightly floured surface, knead dough lightly until smooth. roll out to approximately 1/8" and prick all over with a fork. cut dough into 36 fingers measuring 1 x 2 1/2 inches. place on cookie sheets. in a small bowl, lightly beat the egg. brush cookie fingers with the egg and sprinkle each with sugar.
• bake for about 15 minutes or until light golden in color. let cool on wire racks. store in an airtight container.

rachel's sugar plum spice jam

Ingredients

• Servings: 10
• 10 red plums, pitted and chopped
• 2 cups chopped fresh pineapple
• 1/2 cup apple juice
• 1/2 (12 fluid ounce) can frozen orange juice concentrate
• 1 lemon, juiced
• 1 1/2 teaspoons ground cloves
• 1 teaspoon ground allspice
• 1 (1.75 ounce) package powdered fruit pectin
• 1 tablespoon butter
• 8 cups white sugar
• 4 drops red food coloring

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 2 hrs 15 mins


• place the plums, pineapple, apple juice, orange juice concentrate, and lemon juice into a large pot over medium-low heat, cover, and cook until the plums are soft, 15 to 20 minutes. mash the plums and pineapple with a potato masher until thoroughly broken up, but leave small chunks of fruit in the mixture. with the fruit mixture at a slow simmer, stir in the cloves, allspice, pectin, and butter (to reduce foaming). raise heat to high and bring the mixture to a full, rolling boil for 1 minute, stirring constantly. mix in the sugar, stirring constantly, and cook for 1 more minute at a full, rolling boil. remove from heat, stir in red food coloring until even in color, and skim off any foam.
• sterilize 12-ounce canning jars and lids in boiling water for at least 5 minutes. pack the plum jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . 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 over high heat, then carefully lower the jars into the pot using a holder. leave a 2 inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 10 minutes.
• remove the jars from the stockpot and place 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.

Fresh Tomato Salsa

Ingredients

• Servings: 4
• 3 tomatoes, chopped
• 1/2 cup finely diced onion
• 5 serrano chiles, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons lime juice

Recipe

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


• in a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. chill for one hour in the refrigerator before serving.

blueberry crumb bars

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1 cup shortening
• 1 egg
• 1/4 teaspoon salt (optional)
• 1 pinch ground cinnamon (optional)
• 4 cups fresh blueberries
• 1/2 cup white sugar
• 3 teaspoons cornstarch

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). grease a 9x13 inch pan.
• in a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. mix in salt and cinnamon, if desired. use a fork or pastry cutter to blend in the shortening and egg. dough will be crumbly. pat half of dough into the prepared pan.
• in another bowl, stir together the sugar and cornstarch. gently mix in the blueberries. sprinkle the blueberry mixture evenly over the crust. crumble remaining dough over the berry layer.
• bake in preheated oven for 45 minutes, or until top is slightly brown. cool completely before cutting into squares.

Sweet Almond Flaky Pie Crust

Ingredients

• Servings: 2
• 1 cup cake flour
• 1 cup all-purpose flour
• 1/8 cup baking powder
• 1/2 teaspoon salt
• 1/4 cup white sugar
• 1 1/2 teaspoons brown sugar
• 1 1/4 cups shortening
• 1 egg
• 1/4 cup cold water
• 1 1/2 teaspoons vanilla extract
• 3 teaspoons almond extract

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, stir together the cake flour, all-purpose flour, baking powder, salt, white sugar, and brown sugar. cut in the shortening by pinching between your fingers or using a pastry blender, until the mixture has lumps no larger than peas. in a separate bowl, whisk together the egg, water, vanilla, and almond extract.
• pour the wet ingredients into the dry, and mix until the dough comes together. divide the dough into halves, pat into a ball, and flatten slightly. wrap each one in plastic wrap. refrigerate for at least 4 hours, or overnight before rolling out to make a crust.

best ever blueberry cobbler

Ingredients

• Servings: 6
• 3 cups fresh blueberries
• 3 tablespoons white sugar
• 1/3 cup orange juice
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1 pinch salt
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. set aside. in a small bowl, thoroughly mix flour, baking powder, and salt. set aside.
• in a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. beat in egg and vanilla extract. gradually add flour mixture, stirring just until ingredients are combined. drop batter by rounded tablespoons over blueberry mixture. try to cover as much of filling as possible.
• bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Frozen

Ingredients

• Servings: 16
• 2 cups white sugar
• 7 cups water
• 4 tea bags
• 2 cups boiling water
• 1 (12 fluid ounce) can frozen lemonade concentrate
• 1 (12 fluid ounce) can frozen orange juice concentrate
• 2 cups

Recipe

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


• put 7 cups water in large saucepan, and heat on high until boiling. add sugar and stir until dissolved; set aside to cool. place tea bags in 2 cups boiling water, and let steep until desired strength is acquired.
• in a large bowl, mix together sugar water, tea, lemonade concentrate and orange juice concentrate. stir in . place in freezer container and freeze overnight.
• to serve, place several scoops into a tall glass, and fill with any clear carbonated beverage.

The Milky Way

Ingredients

• Servings: 1
• 1 1/2 cups ice cubes
• 1/4 cup cold water
• 2 fluid ounces vanilla-flavored
• 2 fluid ounces white creme de cacao
• 2 fluid ounces irish cream liqueur
• 1 tablespoon chocolate syrup

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• chill a glass by filling it with 1/2 cup of ice and cold water.
• place 1 cup of ice cubes into a cocktail shaker. pour the vanilla-flavored , white creme de cacao, and irish cream liqueur over the ice; cover and shake vigorously. dump the ice and water from the glass and drizzle the inside of the glass with chocolate syrup. strain the cocktail into the glass to serve.

yummy margaritas

Ingredients

• Servings: 2
• 1 (12 fluid ounce) can frozen limeade concentrate
• 6 fluid ounces
• 6 fluid ounces tequila
• 4 cups ice
• 1 lime, sliced

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a blender combine limeade, and tequila. fill blender to the top with ice. blend until thick and smooth.
• salt the rims of 2 large glasses. to do so, pour salt a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.
• serve the margaritas in the salted glasses and garnish with slices of lime.

Frosty Strawberry Squares

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup butter, melted
• 2 egg whites
• 1 cup white sugar
• 2 cups sliced strawberries
• 2 tablespoons lemon juice
• 1 cup heavy cream

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs

Ready Time: 6 hrs 30 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• line a rimmed baking sheet with aluminum foil. in a bowl, stir together the flour, brown sugar, walnuts and melted butter. toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish.
• in a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. gradually add white sugar while continuing to whip to firm peaks. fold in the strawberries.
• in a separate bowl, whip the cream with an electric mixer until stiff but not grainy. fold into the strawberry mixture. spoon over the crust in the dish and spread evenly. top with the remaining walnut mixture. freeze for 6 hours, or overnight.

Berry Burst Sorbet

Ingredients

• Servings: 8
• 1 cup splenda® granular
• 1 cup water
• 1 1/2 cups frozen blueberries, thawed
• 1 1/2 cups frozen blackberries, thawed
• 1/2 cup frozen raspberries, thawed
• 1/2 cup heavy cream (optional)

Recipe

• in a large measuring cup, dissolve splenda in water.
• in a food processor or blender, puree berries until smooth, adding sweetened water gradually. pour in cream, and pulse until blended.
• pour mixture into ice cream machine and let freeze until mixture is very thick. eat some right away! then freeze the rest.

kentucky biscuits

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 dash salt
• 1 tablespoon white sugar
• 1/2 cup butter
• 3/4 cup buttermilk

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a bowl, mix the flour, baking powder, baking soda, salt, and sugar. cut in 1/2 cup butter until the mixture resembles coarse crumbs. mix in the buttermilk. turn out a lightly floured surface, and knead 2 minutes. transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. do not separate.
• bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. separate into biscuits, and serve hot.

Peanut Butter And Jelly Thumbprint Shortbread Cookies

Ingredients

• Servings: 36
• 1 cup butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup grape jelly
• 1/2 cup creamy peanut butter
• 1 1/2 teaspoons vegetable oil

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c); line a baking sheet with parchment paper.
• beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. mix in the flour mixture until just incorporated. roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
• bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
• put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. be careful not to overheat the peanut butter; do not let it bubble. stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.

jewish grandma's best beef brisket

Ingredients

• Servings: 1
• 1 tablespoon vegetable oil
• 1 (4 pound) beef brisket
• ground black pepper to taste
• 2 onions, thickly sliced
• 2 cloves garlic, peeled and cut in half
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• heat the oil in a large deep skillet or pot over medium-high heat. season the brisket generously with black pepper. place in the pan and cook until the surface is a rich brown color, not burnt, but dark. lift the roast and scatter the onions in the pan. place the uncooked side of the roast down the onions. repeat the browning process.
• add the garlic to the pan, and fill with enough water to almost cover the roast. bring to a simmer. reduce heat to low and cover with a lid or tight-fitting aluminum foil. simmer for 4 hours, turning the roast over once halfway through. the roast should be fork tender.
• remove the brisket to a serving platter. bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. cook until reduced to a thin gravy. taste and season with salt and pepper if needed.

deb's spicy summer evening mushrooms

Ingredients

• Servings: 8
• 2 cups soy sauce
• 1 cup red vinegar
• 1/4 teaspoon ground black pepper
• 3 drops hot pepper sauce
• 2 pounds whole fresh mushrooms

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr 15 mins


• in a medium bowl, mix soy sauce, red vinegar, ground black pepper and hot pepper sauce. poke holes in the mushrooms using a fork, then place them in the soy sauce mixture. cover and marinate in the refrigerator at least 1 hour.
• preheat grill for high heat.
• lightly oil the grill grate. place mushrooms on the grill and cook until browned and tender, about 10 minutes.

nutty-boy peanut cookies

Ingredients

• Servings: 2
• 1 cup all-purpose flour
• 1/2 cup white sugar
• 2 tablespoons milk
• 2 teaspoons baking powder
• 1 egg
• 1/4 cup butter
• 1 cup peanuts

Recipe

• cream the butter. beat in the sugar, egg and milk. sift flour and baking powder together. combine with butter mixture.
• reserve 2 dozen whole nuts and chop the rest info fine pieces. add the chopped nuts to the mixture.
• using a teaspoon, drop the mixture a buttered baking sheet. put a whole nut on top of each cookie. bake at 350 degrees f (175 degrees c) until done.

Creamy Mango Sorbet

Ingredients

• Servings: 8
• 2 mangos - peeled, seeded, and cubed
• 1 cup sugar
• 1 cup cream
• 1 cup ice

Recipe

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


• place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
• pour mixture into a large resealable plastic freezer bag. seal, and freeze for 45 minutes to an hour. move the contents around in the bag every 15 minutes while freezing.

pineapple upside-down cake vii

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 1/2 cups brown sugar
• 1 (20 ounce) can sliced pineapple
• 10 maraschino cherries
• 1 (18.25 ounce) package white cake mix

Recipe

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


• melt the butter over medium high heat in the iron skillet. remove from the heat and sprinkle the brown sugar evenly to cover the butter. next, arrange pineapple rings around the bottom of the pan, one layer deep. place a maraschino cherry into the center of each pineapple ring. prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. pour the batter over the pineapple layer.
• bake as directed by the cake mix directions. cool for 10 minutes, then carefully turn out a plate. do not let the cake cool too much or it will be stuck to the pan.

nonalco punch

Ingredients

• Servings: 24
• 4 cups cranberry juice
• 4 cups pineapple juice
• 1 1/2 cups white sugar
• 1 teaspoon almond extract
• 1 liter soda

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large punch bowl, combine cranberry juice, pineapple juice and sugar. stir until sugar is dissolved. add almond extract and pour in the ginger .

Cola Beans

Ingredients

• Servings: 24
• 4 (28 ounce) cans baked beans, drained
• 1/2 pound bacon
• 1 cup brown sugar
• 1 (12 fluid ounce) can cola-flavored carbonated beverage

Recipe

Preparation Time: 15 mins Cook Time: 10 hrs

Ready Time: 10 hrs 15 mins


• in a slow cooker, alternately layer the baked beans, bacon, and brown sugar. pour in some of the cola with each layer, until all has been used.
• cover, and cook 8 to 10 hours on low or 4 to 6 hours on high.
• preheat oven to 350 degrees f (175 degrees c).

grilled apple almond cinnamon crisp

Ingredients

• Servings: 2
• 2 (18 x 18-inch) sheets of reynolds wrap® heavy duty aluminum foil
• 1 large tart apple, cored and sliced
• 3 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 6 tablespoons all-purpose flour
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 3 tablespoons cold butter, cut into 1/4-inch pieces
• 1/4 cup sliced almonds
• vanilla ice cream
• sliced almonds
• ground cinnamon to taste

Recipe

• preheat the grill to 350 degrees f. lightly butter two pieces of heavy-duty foil.
• in a small bowl, toss the apples with the 3 tablespoons brown sugar, cornstarch and 1/4 teaspoon cinnamon. place half of the apples on each piece of prepared foil.
• in a bowl, whisk together the flour, 1 tablespoon brown sugar, cinnamon, and salt. use your fingertips to work the cold butter into the mix until it starts to clump up into crumbs. mix in the sliced almonds. evenly spread the crumb topping over the apples. fold up the edges of the foil to create tightly sealed packets.
• place the packets on the grill, cover, and grill for 20 to 25 minutes. carefully open the packets to check if the crumble is golden brown. if not yet brown, leave packets open. cover grill and cook for an additional 5 minutes. remove from the grill, let cool slightly then enjoy with ice cream, sliced almonds, and a sprinkle of cinnamon-sugar.

quick and almost-professional buttercream icing

Ingredients

• Servings: 2
• 1/2 cup unsalted butter, softened
• 1 1/2 teaspoons vanilla extract
• 2 cups confectioners' sugar, sifted
• 2 tablespoons milk
• 3 drops food coloring, or as needed (optional)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. gradually beat in confectioners' sugar until fully incorporated. beat in vanilla extract.
• pour in milk and beat for an additional 3-4 minutes. add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

dill pickle sandwich slices

Ingredients

• Servings: 3
• 2 tablespoons ball® mixed pickling spice
• 2 1/2 cups vinegar
• 2 1/2 cups water
• 1/2 cup granulated sugar
• 1/3 cup ball® preserving & pickling salt
• 3 bay leaves
• 3 garlic cloves
• 1 1/2 teaspoons mustard seeds
• 3 heads fresh dill
• 8 cups sliced, trimmed pickling cucumbers (1/4-inch slices)
• 1/8 teaspoon ball® pickle crisp® granules
• 3 ball® or kerr® pint (16 oz) jars with lids and bands

Recipe

• prepare stockpot/canner and jars as directed in step-by-step instructions
• tie pickling spices in a square of cheesecloth, creating a spice bag.
• combine vinegar, water, sugar, pickling salt and spice bag in a medium stainless steel saucepan. bring to a boil over medium-high heat, stirring to dissolve sugar and salt. reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
• place 1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. pack cucumber slices into hot jars, leaving 1/2 inch headspace. add rounded 1/8 tsp pickle crisp® granulates. ladle hot pickling liquid into jars, leaving 1/2 inch headspace. remove air ; re-measure headspace. if needed, add more cucumbers to meet recommended headspace. wipe rim; center lid on jar. screw band until fingertip-tight.
• process filled jars in boiling water for 15 minutes. remove stockpot lid. wait 5 minutes, then remove jars, cool and store.

molasses cookies

Ingredients

• Servings: 5
• 3/4 cup margarine, melted
• 1 cup white sugar
• 1 egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 cup white sugar

Recipe

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


• in a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. stir in the molasses. combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. cover, and chill dough for 1 hour.
• preheat oven to 375 degrees f (190 degrees c). roll dough into walnut sized balls, and roll them in the remaining white sugar. place cookies 2 inches apart ungreased baking sheets.
• bake for 8 to 10 minutes in the preheated oven, until tops are cracked. cool on wire racks.

Grilled Asparagus

Ingredients

• Servings: 4
• 1 pound fresh asparagus spears, trimmed
• 1 tablespoon olive oil
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 3 mins Ready Time: 18 mins


• preheat grill for high heat.
• lightly coat the asparagus spears with olive oil. season with salt and pepper to taste.
• grill over high heat for 2 to 3 minutes, or to desired tenderness.

Savoiardi I

Ingredients

• Servings: 4
• 4 eggs
• 2/3 cup white sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3/4 cup all-purpose flour

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). line three jelly roll pans with parchment paper. prepare a pastry bag with a size 6 tip (1/2 inch).
• separate the eggs. whisk the egg yolks with 1/2 of the sugar and all of the vanilla. beat until very light colored. this will take about 5 minutes.
• in a clean bowl, beat the egg whites until they hold soft peaks. while beating, slowly add the salt and the remaining sugar until combined. gently fold the beaten egg whites into the egg yolk mixture.
• sift the flour over the egg mixture and gently fold it in.
• fill the pastry with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. continue with the second half of the batter in the same manner.
• bake at 375 degrees f (190 degrees c) for about 15 minutes until firm to the touch and golden. remove the paper and fingers from the baking sheet and place on racks to cool. after cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container. these freeze well.

peppermint punch

Ingredients

• Servings: 24
• 1 quart peppermint ice cream
• 1 cup cold milk
• 2 liters ginger , chilled

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place ice cream in a punch bowl, and allow to soften slightly. blend in milk and ginger . stir until frothy. serve at once, or keep chilled until ready to serve.

apple crumb pie

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 6 cups thinly sliced apples
• 1 tablespoon lemon juice (optional)
• 3/4 cup white sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 3 tablespoons butter

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• place sliced apples in a large bowl. sprinkle with lemon juice if desired. in a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. sprinkle mixture over apples. toss until apples are evenly coated. stir in raisins and walnuts if desired. spoon mixture into pastry shell.
• in a small bowl mix together 1/2 cup flour and brown sugar. cut in butter or margarine until mixture is crumbly. sprinkle mixture over apple filling. cover top loosely with aluminum foil.
• bake in preheated oven for 25 minutes. remove foil and bake an additional 25 to 30 minutes, until top is golden brown. cool on a wire rack.

Buckeye Balls Ii

Ingredients

• Servings: 5
• 1 1/2 cups creamy peanut butter
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• 6 ounces semi-sweet chocolate chips
• 2 tablespoons shortening

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• line a baking sheet with waxed paper; set aside.
• in a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. shape into balls using 2 teaspoons of dough for each ball. place on prepared pan, and refrigerate.
• melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. stir occasionally until smooth, and remove from heat.
• remove balls from refrigerator. insert a wooden toothpick into a ball, and dip into melted chocolate. return to wax paper, chocolate side down, and remove toothpick. repeat with remaining balls. refrigerate for 30 minutes to set.

Magic Peanut Butter Middles

Ingredients

• Servings: 30
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup soft margarine
• 1/4 cup peanut butter
• 1 teaspoon vanilla extract
• 1 egg
• 3/4 cup confectioners' sugar
• 3/4 cup peanut butter

Recipe

• in small bowl blend flour, cocoa and baking soda. mix until well blended.
• in large bowl beat white and brown sugars, butter or margarine and 1/4 cup peanut butter, until light and fluffy. add vanilla and egg, beat. stir in flour mixture until blended. set aside.
• to make filling: combine confectioner's sugar and 3/4 cup peanut butter. blend well.
• roll filling into 30 1-inch balls. for each cookie, with floured hands, shape about 1 tablespoon of dough around 1 peanut butter ball, covering completely. place 2 inches apart on an ungreased cookie sheet. flatten with glass dipped in white sugar.
• bake at 375 degrees f (190 degrees c) for 7-9 minutes. when cookies are done, they should be set and slightly cracked.

cranberry hootycreeks

Ingredients

• Servings: 18
• 5/8 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup packed brown sugar
• 1/3 cup white sugar
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips
• 1/2 cup chopped pecans

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
• attach a tag with the following instructions: cranberry hootycreeks 1. preheat oven to 350 degrees f (175 degrees c). grease a cookie sheet or line with parchment paper. 2. in a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. add the entire jar of ingredients, and mix together by hand until well blended. drop by heaping spoonfuls the prepared baking sheets. 3. bake for 8 to 10 minutes, or until edges start to brown. cool on baking sheets, or remove to cool on wire racks.

easy zucchini relish

Ingredients

• Servings: 14
• 12 cups shredded zucchini
• 4 cups chopped onion
• 5 tablespoons salt
• 1 tablespoon dry mustard
• 1 1/2 teaspoons celery seed
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 2 1/2 cups apple vinegar
• 5 cups white sugar
• 1 red bell pepper, chopped
• 14 half pint canning jars with lids and rings

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 8 hrs 45 mins


• toss zucchini and onion with salt in a large bowl. refrigerate overnight to drain. rinse vegetables with cold water and drain well.
• mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
• heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. simmer until vegetables are tender, about 25 minutes.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack the vegetables into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . 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 over high heat, then carefully lower the jars into the pot using a holder. leave a 2 inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 25 minutes.
• remove the jars from the stockpot and place 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).

bc cherry jam

Ingredients

• Servings: 4
• 3 cups pitted, chopped fresh cherries
• 1/2 cup unsweetened apple juice
• 2 teaspoons lemon juice
• 2 (2 ounce) packages powdered fruit pectin
• 3 cups white sugar
• 4 half pint canning jars with lids and rings

Recipe

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


• place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. cook the jam at a rolling boil for 2 minutes, stirring constantly. remove from heat and skim off any foam.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . 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 over high heat, then carefully lower the jars into the pot using a holder. leave a 2 inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county extension agent.
• remove the jars from the stockpot and place 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.

Strawberry Cupcakes

Ingredients

• Servings: 1
• 10 tablespoons butter, room temperature
• 3/4 cup white sugar
• 3 eggs
• 1 teaspoon strawberry extract
• 1 3/4 cups self-rising flour
• 1/4 teaspoon salt
• 1/4 cup finely chopped fresh strawberries, drained

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• preheat the oven to 325 degrees f (165 degrees c). grease 12 cupcake pan cups or line with paper liners.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in the strawberry extract. combine the self-rising flour and salt; stir into the batter just until blended. fold in strawberries last. spoon the batter into the prepared cups, dividing evenly.
• bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. cool in the pan set over a wire rack. when cool, arrange the cupcakes on a serving platter. frost with desired frosting.

graham cracker crust i

Ingredients

• Servings: 1
• 1 1/2 cups finely ground graham cracker crumbs
• 1/3 cup white sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon (optional)

Recipe

Preparation Time: 10 mins Cook Time: 7 mins Ready Time: 17 mins


• mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . press mixture into an 8 or 9 inch pie plate.
• bake at 375 degrees f (190 degrees c) for 7 minutes. cool. if recipe calls for unbaked pie shell, just chill for about 1 hour.

zucchini relish with sweet peppers

Ingredients

• Servings: 6
• 10 cups chopped zucchini
• 4 cups chopped onion
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/4 cup kosher salt
• 4 cups white sugar
• 2 1/2 cups vinegar
• 1 tablespoon cornstarch
• 2 teaspoons celery seed
• 1 teaspoon ground turmeric
• 6 half pint canning jars with lids and rings

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ready Time: 10 hrs 45 mins


• toss zucchini, onion, red bell pepper, and yellow bell pepper with kosher salt in a large bowl. allow vegetables to rest for 8 hours; rinse and drain vegetables thoroughly.
• heat vegetables, sugar, vinegar, cornstarch, celery seed, and turmeric over medium heat until thickened, about 50 minutes.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack the zucchini mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . 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 over high heat, then carefully lower the jars into the pot using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 30 minutes.
• remove the jars from the stockpot and place 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).

Orange Snowman

Ingredients

• Servings: 4
• 1 (6 ounce) can frozen orange juice concentrate
• 1/2 cup milk
• 1/2 cup water
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 14 cubes ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a blender, combine orange juice concentrate, milk, water, sugar, vanilla and ice. blend until smooth. pour into glasses and serve.

Banana Pudding With Meringue

Ingredients

• Servings: 6
• 1 cup packed brown sugar
• 1 egg
• 2 egg yolks
• 1 tablespoon all-purpose flour
• 1 1/2 cups milk
• 6 bananas, peeled and sliced
• 1 (16 ounce) package vanilla wafer cookies
• 2 egg whites
• 3 1/2 tablespoons white sugar

Recipe

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


• preheat the oven to 425 degrees f (220 degrees c).
• line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. top with a layer of banana slices. repeat layers until you reach the top of the dish or run out of bananas. set aside.
• in a large saucepan, stir together the brown sugar and flour so there are no lumps. mix in the egg and egg yolks. gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. remove from the heat and allow to cool for about 1 minute. then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
• in a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. use a spatula to spread the meringue over the top of the casserole.
• bake in the preheated oven until the meringue has browned, 5 to 10 minutes. serve warm or at room temperature.

rico's passionate pink honey lemonade

Ingredients

• Servings: 20
• 1 cup water
• 3 fresh strawberries, sliced
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon honey
• 7 cups water
• 1 3/4 cups fresh lemon juice
• 2 slices orange

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 20 mins


• in a saucepan, combine 1 cup water, strawberries, white sugar, brown sugar, and honey. bring to a boil, and simmer 10 minutes, stirring occasionally. cool to room temperature, cover, and chill.
• in a large pitcher, mix together water, lemon juice, and orange slices. stir in cooled syrup; chill. serve in a tall glass over ice.

cranberry orange loaf

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon grated orange zest
• 1 1/2 cups fresh cranberries
• 1/2 cup pecans, coarsely chopped
• 1/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 3/4 cup orange juice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9x5 inch loaf pan. whisk together flour, baking powder, baking soda, and salt. stir in orange zest, cranberries, and pecans. set aside.
• in a large bowl, cream together margarine, sugar, and egg until smooth. stir in orange juice. beat in flour mixture until just moistened. pour into prepared pan.
• bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. let stand 10 minutes, then turn out a wire rack to cool. wrap in plastic when completely cool.

Soft Pumpkin Cookies

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 tablespoon butter
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1/2 cup chopped walnuts
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream together sugar and butter. add egg, vanilla, pumpkin and walnuts.
• stir in flour, baking powder and salt; mix well.
• drop by the tablespoon on cookie sheet and bake for 15 minutes.

spooky witches' fingers

Ingredients

• Servings: 60
• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup whole almonds
• 1 (.75 ounce) tube red decorating gel

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 1 hr 15 mins


• combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• preheat oven to 325 degrees f (165 degrees c). lightly grease baking sheets.
• remove dough from refrigerator in small amounts. scoop 1 heaping teaspoon at a time a piece of waxed paper. use the waxed paper to roll the dough into a thin finger-shaped cookie. press one almond into one end of each cookie to give the appearance of a long fingernail. squeeze cookie near the tip and again near the center of each to give the impression of knuckles. you can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. arrange the shaped cookies on the baking sheets.
• bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Chocolate Chunk Cookies

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon peppermint extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (5 ounce) milk chocolate candy bar, chopped
• 1 cup coarsely chopped peppermint candy canes

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat the oven to 400 degrees f (200 degrees c).
• in a medium bowl, cream together the butter and sugar until smooth. beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. mix in the chocolate chunks and chopped . form spoonfuls of dough into balls, and place them 2 inches apart an ungreased baking sheet.
• bake for 8 to 10 minutes in the preheated oven.

Easy Granola Bars

Ingredients

• Servings: 1
• 3 cups quick-cooking oats
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons butter, melted
• 1 cup flaked coconut
• 1 cup sliced almonds
• 1 cup miniature semisweet chocolate chips
• 1/2 cup sweetened dried cranberries

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
• in a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. press flat into the prepared pan.
• bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. lightly browned just around the edges will give you moist, chewy bars. let cool for 5 minutes, cut into squares then let cool completely before serving.

acorn squash

Ingredients

• Servings: 2
• 1 medium acorn squash, halved and seeded
• 1 tablespoon butter
• 2 tablespoons brown sugar

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• turn acorn squash upside down a cookie sheet. bake in a 350 degrees f (175 degrees c) oven until it begins to soften, approximately 30 to 45 minutes.
• remove squash from the oven and turn a plate so that the flesh is facing upwards. place butter and brown sugar into the squash, and place remaining squash over the other piece. place squash in a baking dish (so the squash won't slide around too much) while baking.
• place squash in the 350 degrees f (175 degrees c) oven and bake another 30 minutes.

strawberry cake cookies

Ingredients

• Servings: 2
• 1 (18.25 ounce) package strawberry cake mix
• 2 eggs, beaten
• 1/2 cup chopped fresh strawberries
• 1 cup whipped cream

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a medium bowl, mix together the cake mix, eggs and strawberries until well blended. fold in the whipped cream until well blended. drop by rounded spoonfuls the prepared cookie sheets.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

pumpkin ginger cupcakes

Ingredients

• Servings: 24
• 2 cups all-purpose flour
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/3 cup finely chopped crystallized ginger
• 1 cup butter, room temperature
• 1 cup white sugar
• 1 cup packed brown sugar
• 4 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c). grease 24 muffin cups, or line with paper muffin liners. whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
• beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in the vanilla and pumpkin puree with the last egg. stir in the flour mixture, mixing until just incorporated. pour the batter into the prepared muffin cups.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

apple refrigerator pickles

Ingredients

• Servings: 2
• 1 cup water
• 1 cup vinegar
• 1 cup white sugar
• 1 tablespoon whole allspice berries
• 1 tablespoon whole cloves
• 1 tablespoon ground nutmeg
• 1 tablespoon ground ginger
• 6 apples - peeled, cored and sliced
• 1/2 cup lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 2 mins Ready Time: 2 hrs 22 mins


• place the water, vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
• meanwhile, toss the sliced apples with the lemon juice, and pack into two sterilized 1 quart canning jars with lids and rings. pour the boiling syrup over the apples, and affix the lids and rings.
• allow the jars to stand at room temperature 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). place in the refrigerator, and wait 1 week before opening.

peppermint bars

Ingredients

• Servings: 2
• 1 cup butter
• 1 cup white sugar
• 1 egg
• 1/4 teaspoon peppermint extract
• 5 drops red food coloring
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup finely crushed peppermint candy canes
• 1 cup semisweet chocolate chips
• 1/3 cup coarsely chopped peppermint candy canes

Recipe

• preheat oven to 350 degrees f(175 degrees c) and grease a 9 x 13 inch pan.
• cream butter or margarine and sugar. beat in egg, peppermint extract and food coloring. add flour and salt till well blended. stir in 2/3 cup finely crushed candy.
• spread evenly into greased pan. bake for 25 minutes or until firm.
• after removing from oven, immediately sprinkle with chocolate chips. cover with a cookie sheet for 1 minute or until melted. spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. cool completely before cutting. note: you can substitute plain chocolate bars. you'll need 10 - 5/8 oz. bars.

amazingly good eggnog

Ingredients

• Servings: 12
• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1 1/2 cups sugar
• 2 1/2 cups light
• 4 cups light cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 6 hrs 28 mins


• combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. slowly bring milk mixture to a boil.
• in a large bowl, combine egg yolks and sugar. whisk together until fluffy. whisk hot milk mixture slowly into the eggs. pour mixture into saucepan. cook over medium heat, stirring constantly for 3 minutes, or until thick. do not allow mixture to boil. strain to remove cloves, and let cool for about an hour.
• stir in , cream, 2 teaspoon vanilla, and nutmeg. refrigerate overnight before serving.

Key Lime Pie Iv

Ingredients

• Servings: 1
• 1 (14 ounce) can sweetened condensed milk
• 4 tablespoons fresh lime juice
• 4 tablespoons lemon juice
• 3 drops green food coloring
• 1 cup heavy whipping cream
• 1 (9 inch) pie shell, baked

Recipe

• combine milk, lime juice, lemon juice, and food coloring. this mixture will thicken.
• whip the cream until stiff. fold into lime mixture. pour into pie shell. chill.

Pomegranate Jelly

Ingredients

• Servings: 11
• 4 cups pomegranate juice
• 7 1/2 cups white sugar
• 2 lemons, juiced
• 1 (6 fluid ounce) container liquid pectin

Recipe

• combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. bring to boil over high heat, and at once stir in liquid pectin. bring to a full rolling boil, and boil exactly 1/2 minute. remove from heat, and skim off foam.
• ladle into hot, sterilized jars to within about 1/4 inch of the top. seal, and process in a boiling water canner for 5 minutes.

bridal shower cake

Ingredients

• Servings: 8
• 3/4 cup butter
• 2 cups white sugar
• 3 cups sifted cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 5 egg whites

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins


• preheat the oven to 375 degrees f (190 degrees c). grease two 8-inch round cake pans.
• cream butter and sugar until light and fluffy. sift flour with baking powder and salt, and add to creamed mixture alternately with milk. beat well. stir in vanilla.
• in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. divide batter into prepared pans.
• bake in preheated oven until cake springs back when lightly touched with a finger and a toothpick inserted in the center comes out clean, about 25 minutes.
• allow to cool in pans for 10 minutes, then invert a wire rack to cool completely. cover with white butter icing, and decorate as desired.

Whole Grain Waffles

Ingredients

• Servings: 6
• 2 eggs, beaten
• 1 3/4 cups skim milk
• 1/4 cup canola oil
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour
• 1/2 cup flax seed meal
• 1/4 cup wheat germ
• 1/4 cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt

Recipe

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


• in a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
• preheat a waffle iron, and coat with cooking spray. pour batter into waffle iron in batches, and cook until crisp and golden brown.

spicy pear cookies

Ingredients

• Servings: 30
• 1/2 cup butter, softened
• 1 1/2 cups packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 pear - peeled, cored and diced
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1 1/2 cups confectioners' sugar
• 2 1/2 tablespoons lemon juice

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in large bowl, beat margarine and sugar untill smooth. beat in egg and vanilla. combine flour, baking powder, cinnamon, and ginger; mix into batter. stir in chopped pears, chopped nuts and raisins.
• drop about two inches apart by rounded tablespoonfuls baking sheets and bake 15 minutes or until edges are golden brown and center springs back when lightly touched. remove to wire racks to cool.
• combine confectioners' sugar and lemon juice and mix until smooth. spoon icing over coookies.

chewy noels

Ingredients

• Servings: 1
• 2 tablespoons butter
• 1 cup packed brown sugar
• 5 tablespoons all-purpose flour
• 1/8 teaspoon baking soda
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1/4 cup confectioners' sugar for dusting

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). melt the butter in a 7x11 inch baking dish, and tilt the pan to coat all of the sides; set aside.
• in a medium bowl, stir together the brown sugar, flour, and baking soda. mix in the eggs and vanilla until smooth, then stir in the walnuts. pour over the melted butter.
• bake in the preheated oven for 20 minutes, or until the edges begin to brown. cool, then cut into squares, and dust with confectioners sugar.

Caramel Filled Chocolate Cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 cup unsweetened cocoa powder
• 1 cup chopped walnuts
• 1 tablespoon white sugar
• 48 chocolate-covered caramel candies

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 3 hrs


• beat butter until creamy. gradually beat in white sugar and brown sugar. beat in eggs and vanilla. combine flour, baking soda, and cocoa. gradually add to butter mixture, beating well. stir in 1/2 cup walnuts. cover and chill at least 2 hours.
• preheat oven to 375 degrees f (190 degrees c).
• combine remaining 1/2 cup nuts with the 1 tablespoon sugar. divide the dough into 4 parts. work with one part at a time, leaving the remainder in the refrigerator until needed. divide each part into 12 pieces. quickly press each piece of dough around a chocolate covered caramel. roll into a ball. dip the tops into the sugar mixture. place sugar side up, 2 inches apart on greased baking sheets.
• bake for 8 minutes in the preheated oven. let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Heavenly White Cake

Ingredients

• Servings: 1
• 2 3/4 cups sifted cake flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 4 egg whites
• 1 1/2 cups white sugar
• 3/4 cup butter
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• measure sifted cake flour, baking powder, and salt; sift together three times.
• in a mixing bowl, beat egg whites until foamy. add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
• beat butter until smooth. gradually add remaining 1 cup sugar, and cream together until light and fluffy. add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. mix in flavorings. add meringue, and mix thoroughly into batter. spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. this cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

One - Two - Three - Four Cake Ii

Ingredients

• Servings: 1
• 1 cup butter
• 2 cups white sugar, divided
• 3 cups cake flour
• 4 egg yolks, room temperature
• 4 egg whites, room temperature
• 2 teaspoons baking powder
• 1 cup milk, room temperature
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 40 mins Cook Time: 25 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 9-inch round pans.
• beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color.
• in a separate bowl, beat egg yolks well, then add to butter mixture.
• sift together flour and baking powder. add alternately with the milk to the butter-sugar mixture. beat well. add vanilla.
• beat egg whites until stiff but not dry. add 1 cup sugar to the egg whites. fold into cake batter.
• divide evenly into three prepared 9 inch round pans. bake at 350 degrees f (175 degrees c) for 25 minutes.

Glazed Lemon Bread

Ingredients

• Servings: 1
• 1/4 cup butter, softened
• 3/4 cup white sugar
• 2 eggs
• 2 teaspoons grated lemon peel
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 1/2 teaspoons baking powder
• 3/4 cup milk
• 1/2 cup chopped walnuts
• 2 tablespoons white sugar
• 2 teaspoons lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease 1 9x5 inch loaf pan.
• in a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. in a separate bowl, sift together the flour, salt and baking powder.
• blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. fold in the nuts; mixing just enough to evenly combine. pour batter into prepared loaf pan.
• bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
• in a small bowl, dissolve 2 tablespoons sugar in the lemon juice. after loaf has cooled for 10 minutes, spoon glaze over loaf.

Quinoa Tabbouleh

Ingredients

• Servings: 4
• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 2 carrots, grated
• 1 cup fresh parsley, chopped

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a saucepan bring water to a boil. add quinoa and a pinch of salt. reduce heat to low, cover and simmer for 15 minutes. allow to cool to room temperature; fluff with a fork.
• meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. stir in cooled quinoa.

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 white 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.

Super Easy Mardi Gras King Cake

Ingredients

• Servings: 12
• 3 (14 ounce) cans refrigerated sweet roll dough
• 2 (12 fluid ounce) cans creamy vanilla ready-to-spread frosting
• 1/4 cup milk
• 2 drops green food coloring
• 2 drops yellow food coloring
• 1 drop red food coloring
• 1 drop blue food coloring
• 1/2 cup multi-colored sprinkles

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a baking sheet.
• open the cans of sweet roll dough and unroll the dough from each can into 3 strands. working on a clean surface, place 3 dough strands side by side and gather them together to make one large strand. fold this in half, and roll slightly to make a fat log. repeat steps with the remaining dough. place each log on the prepared baking sheet and shape to make a ring, overlapping the ends and pinching them together to make a complete circle. pat the dough into shape as necessary to make the ring even in size all the way around. cover loosely with foil.
• bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. check often for doneness so the ring doesn't overbake. place on a wire rack and cool completely.
• place the cake ring on a serving plate. cut a slit along the inside of the ring and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
• divide the frosting evenly between 4 bowls. stir 1 tablespoon of milk into each bowl to thin the frosting. use the frosting in one bowl to drizzle over the cooled cake. to the remaining three bowls of frosting, stir yellow food coloring into one and green into another. stir the red and blue food colorings together with the frosting in a third bowl to make purple frosting. drizzle the cake with yellow, green, and purple frostings in any desired pattern. dust the cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.