Jalapeno Fudge

ingredients

• servings: 10
• 6 eggs
• 1 1/4 pounds shredded cheddar cheese
• 1 (4 ounce) can canned diced jalapeno peppers

recipe

preparation time: 10 mins cook time: 20 mins ready time: 30 mins


• preheat oven to 400 degrees f (200 degrees c). butter a 9x12-inch baking dish.
• beat eggs together in a bowl; stir cheddar cheese and jalapeno peppers into the eggs. pour mixture into the prepared baking dish.
• bake in the preheated oven until cheese is bubbling and lightly browned, 20 to 25 minutes. cool and cut into squares.

jay's spicy slow cooker turkey chili

ingredients

• servings: 8
• 2 pounds ground turkey
• 1 (1.25 ounce) package taco seasoning mix
• 1 yellow onion, chopped
• 1 (14.5 ounce) can crushed tomatoes, drained
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (10.75 ounce) can condensed tomato soup
• 1/2 (15 ounce) can black beans, drained and rinsed
• 1/4 cup chili powder
• 3 canned green chile peppers, sliced
• 1 tablespoon diced peppers from adobo sauce with chipotle peppers, or more to taste
• 2 teaspoons chile-garlic sauce (such as sriracha®)
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper

recipe

preparation time: 20 mins cook time: 8 hrs

ready time: 8 hrs 20 mins


• heat a large skillet over medium-high heat. cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir taco seasoning into ground turkey until evenly coated.
• mix seasoned ground turkey, onion, crushed tomatoes, kidney beans, tomato soup, black beans, chili powder, green chile peppers, chipotle peppers from adobo sauce, chile-garlic sauce, black pepper, salt, basil, paprika, and cayenne pepper in a slow cooker.
• cook on low, 8 to 9 hours (or high about 4 hours).

semolina cake

ingredients

• servings: 1
• 1 cup all-purpose flour
• 1/4 cup semolina flour
• 1 teaspoon baking powder
• 1 1/2 cups butter
• 3/4 cup white sugar
• 10 eggs, separated
• 1/2 cup orange juice
• 2 tablespoons grated orange zest
• 2 teaspoons vanilla extract
• 2 tablespoons
• 2/3 cup almonds, coarsely chopped
• 2/3 cup almonds, finely chopped
• 1/2 cup sliced almonds
• 1 tablespoon (optional)

recipe

preparation time: 30 mins cook time: 45 mins ready time: 2 hrs


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x13-inch baking pan. sift together the flour, semolina flour, and baking powder. set aside.
• cream the butter and sugar until light and fluffy. add the egg yolks one at a time, beating well after each addition, until incorporated. stir in the orange juice, orange zest, vanilla extract, and .
• beat the egg whites in a clean, dry bowl until medium peaks form. fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. gently stir in 1/3 of the flour mixture. continue adding the remaining egg whites alternately with the flour, folding in until just combined.
• stir in the coarsely chopped and finely chopped almonds. pour batter into the prepared baking pan and sprinkle with sliced almonds.
• bake in preheated oven for 30 minutes. reduce the heat to 350 degrees f (175 degrees c) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. remove from oven and sprinkle with the tablespoon of , if desired. allow to cool completely before serving.

fig and onion spread

ingredients

• servings: 24
• 1/4 cup olive oil
• 1 large red onion, chopped
• 2 cups chopped fresh black mission figs
• 1/4 cup aged balsamic vinegar
• 2 tablespoons white sugar, or to taste (optional)

recipe

preparation time: 10 mins cook time: 35 mins ready time: 45 mins


• heat olive oil in a saucepan over medium heat; stir onion in the hot oil. reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
• stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. serve warm or chilled.

Curried Wheat Berry Salad

ingredients

• servings: 8
• 2 cups wheat berries
• 6 cups water
• 1 teaspoon olive oil
• salt to taste
• 1/3 cup olive oil
• 1 1/2 teaspoons curry powder
• 1 tablespoon dried parsley
• 1 teaspoon red pepper flakes
• 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 cup unsalted sunflower seeds
• 1 1/4 cups raisins

recipe

preparation time: 10 mins cook time: 45 mins ready time: 8 hrs 55 mins


• place wheat berries in a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain.
• bring 6 cups water and wheat berries to a boil in a saucepan; add 1 teaspoon olive oil and salt. reduce heat to medium-low, cover, and simmer until the wheat berries are tender and have split open, 45 minutes to 1 hour. drain and rinse wheat berries with cold water.
• whisk 1/3 cup olive oil, curry powder, parsley, red pepper flakes together in a bowl until dressing is evenly mixed.
• combine wheat berries, chickpeas, sunflower seeds, and raisins in a bowl. drizzle dressing over wheat berry mixture; toss to coat and season with salt.

d's whole wheat challah

ingredients

• servings: 1
• 2 (.25 ounce) packages active dry yeast
• 1 cup warm water (100 degrees f or 38 degrees c)
• 1/2 cup granular no-calorie sucralose sweetener (such as splenda®)
• 1/2 cup butter at room temperature
• 2 teaspoons salt
• 3 eggs
• 2 cups whole wheat flour
• 2 cups all-purpose flour
• 1/2 cup rolled oats, slightly crushed
• 1 egg, beaten

recipe

preparation time: 20 mins cook time: 30 mins ready time: 3 hrs 50 mins


• mix the yeast and water together in a large bowl, and let stand until a creamy layer forms on top, about 5 minutes. beat in 3 eggs, sweetener, butter, whole wheat flour, all-purpose flour, and rolled oats. turn the dough out a floured surface, and knead until smooth and elastic, 5 to 10 minutes.
• form the dough into a compact round shape, and place in an oiled bowl. turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, about 2 hours.
• punch down the dough, and cut into 3 equal-size pieces. working on a floured surface, roll the dough pieces into ropes about the thickness of your thumb and about 12 inches long. ropes should be fatter in the middle and thinner at the ends. pinch 3 ropes together at the top and braid them. starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) take the strand farthest to the left, and move it over the new middle strand. continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. place the braided challah on a baking sheet lined with parchment paper. cover the loaf with a dry cloth, and let rise in a warm spot until doubled, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• brush the loaf with 1 beaten egg, and bake in the preheated oven until golden brown, 30 to 40 minutes. let cool before slicing.

honey bunch bread

ingredients

• servings: 3
• 2 3/4 cups warm water (110 degrees f/45 degrees c)
• 1/2 cup honey
• 2 tablespoons active dry yeast
• 1/3 cup vegetable oil
• 1 tablespoon salt
• 6 cups all-purpose flour, or more as needed

recipe

preparation time: 30 mins cook time: 40 mins ready time: 3 hrs 40 mins


• stir warm water and honey together in a bowl until honey dissolves. sprinkle yeast over water mixture and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• stir oil and salt into yeast mixture. mix 3 cups of flour into yeast mixture until no dry spots remain. stir in remaining flour, 1/2 cup at a time, mixing well after each addition, until dough is no longer sticky and pulls together. continue kneading for 5 minutes in a stand mixer or 10 minutes by hand.
• place dough in a large, lightly-oiled bowl and turn to coat. cover bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour.
• punch down dough and let rise again until doubled in volume, about 45 minutes.
• grease three 9x5-inch loaf pans.
• punch down dough and turn a lightly floured surface. form dough into 3 loaves and place into prepared pans. cover loaves with a damp cloth and let rise until dough is about 1 inch above the sides of the loaf pans, about 45 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven until tops are golden brown and the bottoms of loaves sound hollow when tapped, about 40 minutes. remove loaves from pans and transfer to a cooling rack.

Red Salad Dressing

ingredients

• servings: 2
• 1 cup ketchup
• 3/4 cup vegetable oil
• 3/4 cup white sugar
• 1 1/2 teaspoons distilled white vinegar
• 1 teaspoon minced onion
• 1/4 teaspoon minced garlic
• 1 teaspoon italian seasoning

recipe

preparation time: 10 mins ready time: 40 mins


• whisk together the ketchup, oil, sugar, vinegar, onion, garlic, and italian seasoning. refrigerate until chilled, about 30 minutes.

Slow Cooker Pizza Potatoes

ingredients

• servings: 6
• 1 tablespoon olive oil
• 6 potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 1/4 pound grated mozzarella cheese
• 1 ounce sliced pepperoni
• 1 (8 ounce) can pizza sauce

recipe

preparation time: 15 mins cook time: 6 hrs 10 mins

ready time: 6 hrs 25 mins


• heat oil in a large skillet over medium-high heat. cook and stir potatoes and onion in oil until the onion is translucent, 7 to 10 minutes; drain. put potato mixture in a slow cooker and add mozzarella cheese and pepperoni. pour pizza sauce over the mixture.
• cook on low for 6 to 10 hours.

pumpkin scones with brown butter glaze

ingredients

• servings: 16
• 3 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/8 pinch ground cloves
• 3/4 cup cold unsalted butter, cut into chunks
• 1 (15 ounce) can pumpkin puree
• 2/3 cup plain yogurt
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans
• 1/2 cup butter
• 3/4 cup confectioners' sugar
• 1 1/2 tablespoons milk, or more as needed
• 1/2 teaspoon vanilla extract

recipe

preparation time: 20 mins cook time: 15 mins ready time: 35 mins


• preheat oven to 425 degrees f (220 degrees c).
• mix flour, brown sugar, baking powder, cinnamon, baking soda, salt, ground ginger, and ground cloves together in a bowl. cut unsalted butter chunks into flour mixture with a pastry blender until mixture resembles coarse crumbs; make a well in the center.
• pour pumpkin puree, yogurt, and 1 teaspoon vanilla extract into the well in flour mixture; stir with a wooden spoon until a soft dough forms. mix pecans into dough.
• turn dough out a lightly floured surface and pat into two equal-size circles. cut each circle into 8 wedges; transfer to a baking stone or baking sheet lined with parchment paper.
• bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
• heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
• beat brown butter, confectioners' sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until sugar is dissolved and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. drizzle glaze over cooled scones.

Chef John's Butterless Bearnaise Sauce

ingredients

• servings: 4
• 2 egg yolks
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 teaspoons tarragon dijon mustard
• 1 teaspoon tarragon vinegar
• 1 teaspoon water
• 1 pinch salt

recipe

preparation time: 10 mins cook time: 5 mins ready time: 15 mins


• whisk egg yolks, black pepper, tarragon dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. raise and lower the pan over the heat to increase or reduce heat.
• remove from heat and whisk a few more seconds to make sauce slightly fluffy. serve immediately.

Caliente Christmas Salsa

ingredients

• servings: 1
• 6 tomatillos, diced
• 5 ripe tomatoes, diced
• 1/2 cup minced onion
• 2 jalapeno peppers, chopped
• 1 fresh cactus leaf, trimmed and cut into 1/4-inch dice
• 4 garlic cloves, minced
• 1 bunch fresh cilantro, chopped
• 6 tablespoons fresh lime juice
• salt and ground black pepper to taste

recipe

preparation time: 20 mins ready time: 20 mins


• combine the tomatillos, tomatoes, onion, jalapeno peppers, cactus, garlic, cilantro, lime juice, salt, and pepper in a bowl; stir gently to combine.

cake batter pancakes

ingredients

• servings: 10
• pancakes:
• 1 cup original bisquick® mix
• 1 cup betty crocker® supermoist® yellow cake mix
• 3 tablespoons candy sprinkles
• 1 cup milk
• 1 teaspoon vanilla
• 2 eggs
• glaze and garnish:
• 2 1/2 cups powdered sugar
• 3 tablespoons milk plus
• 2 teaspoons milk
• 1 teaspoon vanilla
• additional candy sprinkles

recipe

preparation time: 20 mins ready time: 20 mins


• heat griddle or skillet over medium-high heat or electric griddle to 375 degrees f; grease with cooking spray, vegetable oil or shortening. (surface is ready when a few drops of water sprinkled on it dance and disappear.)
• in medium bowl, stir together pancake ingredients until blended. pour by slightly less than 1/4 cupfuls hot griddle. cook until edges are dry. turn; cook until pancakes are golden brown. stack on serving plates.
• in small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
• to serve, top each serving with glaze and additional candy sprinkles.

Almond Flour

ingredients

• servings: 4
• 1 cup almonds, or as needed

recipe

preparation time: 10 mins ready time: 10 mins


• place almonds, about 1/4 cup at a time, in the food processor. pulse until you reach a flour-like consistency; sift into a container. place any remaining almonds chunks back into food processor and pulse. repeat until all almonds are transformed into flour. cover container and store flour in refrigerator.

club sandwich salad with corn and feta

ingredients

• servings: 4
• 1 (15.25 ounce) can del monte® whole kernel corn, drained
• 6 cups romaine lettuce
• 6 ounces chopped cooked turkey breast
• 4 slices turkey bacon, cooked according to package directions and chopped
• 1/3 cup crumbled feta cheese
• 1 cup halved cherry or grape tomatoes
• 1 cup seasoned croutons*
• oregano vinaigrette:
• 1/4 cup white vinegar
• 1 teaspoon dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 cup olive oil
• salt and black pepper

recipe

preparation time: 20 mins cook time: 6 mins ready time: 26 mins


• coat a large skillet with nonstick cooking spray. heat skillet over medium-high heat. cook canned corn in hot skillet for 6 to 8 minutes or until light brown, stirring occasionally. remove from heat. set aside and let cool.
• combine cooled corn, romaine, chopped turkey breast, turkey bacon and tomatoes in a large bowl. drizzle with the oregano vinaigrette; toss to combine. to serve, arrange salad on four serving plates. top with feta and croutons.
• oregano vinaigrette: combine vinegar, mustard, garlic, sugar and oregano in a small bowl. slowly add olive oil, whisking constantly. season to taste with salt and black pepper.

Fried Bacon Wrapped Hot Dog

ingredients

• servings: 8
• 8 hot dogs
• 8 slices bacon
• oil for frying
• 8 hot dog buns, split and toasted

recipe

preparation time: 10 mins cook time: 10 mins ready time: 20 mins


• wrap each hot dog with a strip of bacon; secure with a toothpick. refrigerate wrapped hot dogs while heating oil.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes. drain on a paper towel-lined plate. serve hot dogs in toasted buns.

Hatch Chile Enchilada Pie

ingredients

• servings: 4
• 6 hatch chile peppers, sliced in half lengthwise and seeded
• 3 tablespoons olive oil, divided
• 2 tablespoons butter
• 1 pound skinless, boneless chicken thighs
• 2 1/2 cups chicken broth, divided
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• salt and ground black pepper to taste
• 1/2 (14.5 ounce) can diced tomatoes, drained
• 12 (6 inch) corn tortillas
• 1 (8 ounce) package shredded mexican cheese blend

recipe

preparation time: 20 mins cook time: 1 hr 10 mins

ready time: 1 hr 30 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil.
• arrange hatch chiles, skin-side up, on the prepared baking sheet. brush with 1 tablespoon olive oil.
• cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. cool; remove and discard skins. roughly chop chiles.
• melt butter in a large skillet over medium-high heat. cook chicken thighs until browned, about 2 minutes per side. pour 1 cup chicken broth over thighs and bring to a boil. cover skillet and reduce heat to medium. cook the chicken thighs until no longer pink in the center and the juices run clear, about 5 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove from heat.
• heat 2 tablespoons olive oil in a large pot or dutch oven over medium heat. cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft, about 6 minutes. stir chopped chiles, tomatoes, and 1 1/2 cups chicken broth into onion mixture. bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender, 20 minutes.
• mash chile-onion mixture to a sauce consistency. remove chicken thighs from chicken broth, reserving 1/2 cup broth. stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle mexican cheese blend over sauce. repeat layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. pour 1/2 cup reserved chicken broth over the top.
• bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.

a crock of curried lamb soup

ingredients

• servings: 10
• 1 teaspoon olive oil
• 4 zucchini, cut into 1/4-inch slices
• 1 head garlic, separated into cloves and sliced
• 1 (2 pound) lamb roast
• 3 tablespoons curry powder, divided
• salt and ground black pepper to taste
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 3 cubes vegetable bouillon
• 3/4 cup boiling water
• 2 tablespoons minced garlic
• 1 (15.5 ounce) can white beans, drained
• 1 (15 ounce) can garbanzo beans (chickpeas), drained
• 1/2 cup white rice

recipe

preparation time: 20 mins cook time: 8 hrs

ready time: 8 hrs 20 mins


• coat the bottom inside of a slow cooker with olive oil. lay zucchini slices and garlic slices olive oil layer; top with lamb roast. season roast with 1 tablespoon curry powder, salt, and pepper.
• pour tomatoes with green chile peppers into a large measuring cup; stir in bouillon cubes and boiling water until dissolved. pour tomato-broth mixture into slow cooker. spread minced garlic over top of roast.
• cook on low until lamb is tender, about 6 hours.
• transfer lamb roast to a plate and shred into bite-size pieces using a fork. return shredded lamb to slow cooker; add white beans, garbanzo beans, rice, and remaining 2 tablespoons curry powder and stir.
• cook for 2 more hours.

Zucchini Salad With Yogurt And Walnuts

ingredients

• servings: 4
• 2 tablespoons olive oil
• 2 zucchini, grated
• 2 cups plain yogurt
• 2 tablespoons walnuts, chopped
• salt and pepper to taste

recipe

preparation time: 10 mins cook time: 3 mins ready time: 18 mins


• heat the oil in a skillet over high heat. cook and stir the grated zucchini for 3 minutes, stirring constantly. remove from heat and let cool.
• mix the zucchini with the yogurt and walnuts, and season with salt and pepper.

Rosemary And Sea Salt Walnuts

ingredients

• servings: 2
• 2 tablespoons butter
• 2 tablespoons finely chopped fresh rosemary
• 1 teaspoon smoked black pepper
• 3/4 teaspoon sea salt
• 2 cups walnuts

recipe

preparation time: 10 mins cook time: 30 mins ready time: 40 mins


• preheat oven to 300 degrees f. melt butter in a small saucepan; stir in rosemary, pepper and salt. add walnuts and stir well with a rubber scraper until mixture evenly coats walnuts.
• transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. let cool completely before storing in an airtight container.

chocolate almond popcorn

ingredients

• servings: 25
• 1 cup white sugar
• 1 cup light corn syrup
• 1/2 cup butter
• 1/4 cup cocoa powder
• 2 teaspoons salt
• 25 cups unsalted popped popcorn
• 3 cups roasted salted almonds

recipe

preparation time: 10 mins cook time: 1 hr 5 mins

ready time: 2 hrs 15 mins


• preheat oven to 200 degrees f (95 degrees c).
• mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. stir until all the popcorn and almonds are coated. spread the chocolate popcorn out several large baking sheets in a single layer.
• bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. allow to cool on the sheet, then transfer into sealed containers.

maple glazed chipotle goat cheese lamb burgers

ingredients

• servings: 4
• 1 head garlic
• 1 pound ground lamb
• 6 ounces soft goat cheese
• 6 tablespoons minced chipotle peppers in adobo sauce
• 2 sprigs chopped fresh rosemary
• 2 tablespoons maple syrup
• 1 1/2 teaspoons salt
• 1/2 teaspoon cracked black pepper
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• 4 ciabatta buns, split and toasted

recipe

preparation time: 40 mins cook time: 1 hr 5 mins

ready time: 2 hrs 15 mins


• preheat oven to 300 degrees f (150 degrees c). cut the top off of the head of garlic, and place a small, oven safe dish.
• bake the garlic in the preheated oven until the cloves are soft and golden brown, about 1 hour. remove from the oven, and cool. once cool enough to handle, squeeze the roasted garlic into a mixing bowl. add the lamb, goat cheese, chipotle peppers, rosemary, 2 tablespoons maple syrup, salt, and pepper; mix well. form the mixture into 4 patties.
• heat the olive oil in a large skillet over medium-high heat. sear the lamb patties for 1 minute on each side, then reduce the heat to medium-low, and continue cooking to your desired degree of doneness, about 2 minutes per side for medium-well. about 1 minute before the patties are ready, pour in the remaining 2 tablespoons of maple syrup, and allow it to thicken and glaze the burgers. serve on toasted ciabatta buns.

mild-mannered chili

ingredients

• servings: 10
• cooking spray
• 1 pound ground turkey
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 3 tablespoons chili powder
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder

recipe

preparation time: 15 mins cook time: 3 hrs 5 mins

ready time: 3 hrs 20 mins


• lightly coat the inside of a slow cooker with cooking spray.
• heat a large skillet over medium-high heat. cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. transfer ground turkey to the slow cooker.
• stir crushed tomatoes, black beans, kidney beans, diced tomatoes, tomato paste, chili powder, black pepper, salt, and garlic powder into ground turkey.
• cook on low for 3 hours.

chef john's sausage and egg pizza

ingredients

• servings: 1
• 6 ounces hot italian sausage, sliced
• 12 ounces unbaked pizza dough, at room temperature
• 2 tablespoons cornmeal, or as needed
• 3/4 cup pizza sauce
• 1 pinch red pepper flakes, or to taste (optional)
• 6 ounces shredded fontina cheese, divided
• 4 eggs
• freshly ground black pepper to taste
• 1/3 cup freshly shredded parmigiano-reggiano cheese, divided
• 1 cup baby arugula leaves, washed and dried
• 1 tablespoon olive oil

recipe

preparation time: 20 mins cook time: 20 mins ready time: 40 mins


• preheat oven to 475 degrees f (245 degrees c).
• cook and stir sliced italian sausage in a skillet over medium heat until some of the fat has rendered out and sausage is no longer pink inside, about 5 minutes. transfer sausage slices to a paper towel-lined plate to drain.
• roll pizza dough out to about 12 inches in diameter and about 3/8-inch thick; sprinkle with cornmeal. flip dough so the cornmeal side is down and transfer to a perforated 14-inch pizza pan.
• spread pizza sauce in a thin layer on top of the dough. sprinkle with red pepper flakes and about 3/4 the fontina cheese. spread sausage slices the pizza, leaving 4 spaces about 3 inches across on the pizza for eggs. sprinkle remaining fontina cheese sausage slices.
• bake in the preheated oven until dough is hot, edges are starting to brown, and cheese has started to melt, 10 to 12 minutes.
• crack each egg into a separate ramekin or small bowl. remove pizza from oven and use a spatula to press the spaces between sausage slices flat. gently pour an egg each space. grind a little black pepper each egg yolk. lightly sprinkle parmigiano-reggiano cheese over entire pizza.
• return to oven and bake until eggs are set but yolks are still liquid, about 5 minutes, checking frequently to avoid overcooking eggs. toss arugula leaves with olive oil in a bowl until coated. remove pizza from oven, poke egg yolks with a fork, spread them around a little, and sprinkle arugula over the top of the pizza. cut into 4 quarters, each with an egg, to serve.

paleo chocolate and cinnamon banana bread

ingredients

• servings: 8
• 1 cup semi-sweet chocolate chunks
• 1 tablespoon unsalted butter
• 1 teaspoon coconut oil, or more as needed
• 2 tablespoons ground cinnamon
• 1 cup mashed ripe bananas
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/2 cup almond butter
• 4 eggs
• 1 teaspoon coconut oil

recipe

preparation time: 15 mins cook time: 55 mins ready time: 1 hr 10 mins


• melt the chocolate, butter, and 1 teaspoon coconut oil in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. remove from heat and stir in cinnamon.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5-inch loaf pan with 1 teaspoon coconut oil.
• sift coconut flour, baking soda, and salt together in a bowl. place mashed bananas in a large bowl; fold flour mixture into bananas with a rubber spatula.
• beat almond butter and eggs together in a bowl until creamy; add to banana mixture and mix well.
• pour 1/2 banana mixture into prepared loaf pan; top with 2 tablespoons chocolate mixture. use a fork to spread and swirl the chocolate mixture through the banana batter. repeat with remaining banana batter and chocolate mixture.
• bake in the preheated oven until top is golden brown and loaf is cooked through, 50 minutes.

Aussie Barbequed Boneless Leg Of Lamb

ingredients

• servings: 1
• 1 cup vegetable oil
• 1/2 cup distilled white vinegar
• 2 cloves garlic, minced
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper, or to taste
• 1 (3 pound) boneless leg of lamb, trimmed of fat
• 1/2 cup water
• 1/2 cup lemon juice
• 3/4 cup vegetable oil
• 2 1/2 cups tomato puree
• 2 cups chopped onion
• 2 tablespoons distilled white vinegar
• 2 teaspoons hot pepper sauce (e.g. tabasco™)
• 1 teaspoon minced hot green chile peppers
• 2 cloves garlic, minced
• 1 tablespoon dry mustard powder
• 1 teaspoon salt

recipe

preparation time: 40 mins cook time: 1 hr 30 mins

ready time: 4 hrs 10 mins


• whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. marinate at room temperature for 2 hours.
• meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.
• preheat an outdoor grill for medium-low heat, and lightly oil grate.
• remove lamb from marinade, and shake off excess. discard remaining marinade. cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.

Super Easy Cheese Dip

ingredients

• servings: 3
• 1 cup processed cheese sauce (such as cheez whiz®)
• 1 cup creamy salad dressing (such as miracle whip®)
• 1 cup sour cream
• 2 tablespoons dry onion soup mix

recipe

preparation time: 5 mins ready time: 25 mins


• whisk cheese sauce, salad dressing, sour cream, and dry onion soup mix in a large bowl. transfer dip to serving dish. refrigerate until cold, about 20 minutes.

roasted red pepper salad

ingredients

• servings: 6
• 2 large eggplants
• 6 red bell peppers
• 1 cup plain yogurt
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• salt to taste

recipe

preparation time: 20 mins cook time: 20 mins ready time: 1 hr


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. line a baking sheet with aluminum foil.
• pierce the eggplants several times with the tip of a paring knife. place the eggplants and peppers the prepared baking sheet. cook under the preheated broiler until the skins of the peppers and eggplants have blackened and blistered, about 5 minutes. turn the vegetables over and rearrange them on the baking sheet; roast until the skins are blackened on all sides. place the blackened peppers and eggplants into a bowl, and tightly seal with plastic wrap. set aside and allow the vegetables to cool about 20 minutes. once cool, remove the skins and discard.
• mix together the yogurt and garlic, and set aside.
• finely chop the peeled roasted eggplant and transfer it to a bowl. drizzle with 1 tablespoon of olive oil and season with salt to taste.
• pull the stems and cores out of the roasted peppers, remove any seeds, and stuff the peppers with the eggplant mixture. top with the garlic yogurt and serve.

Wedding

ingredients

• servings: 16
• 1 (750 milliliter) bottle rose
• 1 (750 milliliter) bottle burgundy
• 1 (46 fluid ounce) can pineapple juice (such as dole®)
• 1 (2 liter) bottle fruit punch (such as hawaiian punch®)
• 1 lemon, juiced
• 1 lime, juiced
• 1 orange, juiced
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• 1 orange, thinly sliced

recipe

preparation time: 10 mins ready time: 10 mins


• mix together the rose and burgundy , pineapple juice, and fruit punch in a punch bowl or large container. add the lemon, lime and orange juices. float the lemon, lime and orange slices in the punch for a garnish. serve chilled.

Gram's Poppy Seed Cake

ingredients

• servings: 1
• 4 eggs
• 1 cup water
• 1 (1.3 ounce) envelope dry whipped topping mix (such as dream whip®)
• 1 (18 ounce) package yellow cake mix
• 1/4 cup poppy seeds
• 1 tablespoon confectioners' sugar

recipe

preparation time: 10 mins cook time: 40 mins ready time: 2 hrs


• preheat an oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan or bundt pan.
• in a large bowl, beat together the eggs, water, whipped topping mix, yellow cake mix, and poppy seeds until light and fluffy, 3 to 4 minutes. pour into the prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack. sprinkle with the confectioner's sugar.

chai cake for bread machines

ingredients

• servings: 10
• 1 (1.1 oz) package chai tea powder
• 3/4 cup hot water
• 1/4 cup chardonnay
• 1/2 teaspoon vanilla extract
• 1 egg yolk
• 1/2 cup frozen unsweetened raspberries
• 1 tablespoon butter, room temperature
• 1/2 cup bread flour
• 1/4 cup rye flour
• 1 cup all-purpose flour
• 1/2 cup wheat bran
• 1 (.25 ounce) package active dry yeast
• 1/2 cup coarsely chopped walnuts
• 1/2 teaspoon caraway seed
• 1/4 cup white sugar
• 1 teaspoon coarse smoked salt flakes

recipe

preparation time: 15 mins cook time: 3 hrs

ready time: 3 hrs 55 mins


• prepare the chai tea using one packet or two tablespoons of dry mix stirred into 3/4 cup hot water. allow to cool for about 10 minutes.
• combine the chai tea, chardonnay, vanilla extract, egg yolk, frozen raspberries, and butter in the pan of a bread machine. add the bread flour, rye flour, all-purpose flour, wheat bran, yeast, walnuts, caraway seed, sugar, and salt.
• select the "sweet" setting with a "light crust" and press start. when the bread has finished baking, allow it to cool for at least 30 minutes before slicing and serving.

olive, lamb, and red pepper casserole

ingredients

• servings: 1
• 1 (2 pound) spaghetti squash, halved and seeded
• 1 tablespoon olive oil
• 1 pound ground lamb
• 1 tablespoon olive oil
• 1/2 small chopped red onion
• 2 red bell peppers, seeded and diced
• 5 cloves garlic, chopped
• 1 tablespoon dried basil
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon dried oregano
• salt and pepper to taste
• 12 ounces ricotta salata cheese, crumbled
• 12 pimento-stuffed green olives, sliced
• 1 (15 ounce) can tomato sauce

recipe

preparation time: 45 mins cook time: 1 hr 30 mins

ready time: 2 hrs 45 mins


• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil. poke holes in the skin of the squash, and place the baking sheet cut-side down. bake in the preheated oven until soft, about 1 hour. turn the squash cut-side up, and allow to cool until cool enough to handle, about 30 minutes.
• heat 1 tablespoon of olive oil in a skillet over medium-high heat. stir in the ground lamb, and cook until browned and crumbly, about 7 minutes. once browned, remove the lamb from the skillet and set aside. heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. stir in the onion and bell peppers, and cook until the onion has softened and turned translucent, about 5 minutes. stir in the garlic, basil, rosemary, and oregano. season to taste with salt and pepper (remember that the ricotta salata is very salty). continue cooking and stirring until the flavor of the garlic has mellowed, about 3 minutes more.
• scrape the flesh of the warm spaghetti squash into a large bowl. separate the strands of the squash with a fork, and season with salt and pepper to taste. place half of the squash into a 9x13 inch baking dish. evenly spread with half of the lamb, half of the red pepper mixture, half of the olives, sprinkle with half of the cheese, and spread with half of the tomato sauce. repeat the layers using the remaining squash, lamb, red pepper mixture, olives, cheese, and tomato sauce.
• bake the casserole in the preheated oven until hot and bubbly, about 30 minutes.

Homemade Strawberry Nectar

ingredients

• servings: 2
• 2 cups fresh sliced strawberries
• 1/4 cup unsweetened apple juice, or to taste
• 2 tablespoons water, or as needed (optional)

recipe

preparation time: 10 mins ready time: 10 mins


• combine the strawberries and apple juice in a blender or food processor. puree until smooth, then blend in water to your desired thickness.

Ginger

ingredients

• servings: 1
• 3 strips pickled ginger
• 1 cup ice cubes
• 1 fluid ounce
• 1/2 cup

recipe

preparation time: 2 mins ready time: 2 mins


• place the ginger strips into a shaker and press to release the flavor. add the ice cubes and ; shake and strain into a glass. top with .

Octodogs

ingredients

• servings: 12
• 6 hot dogs

recipe

preparation time: 10 mins cook time: 1 min ready time: 11 mins


• bring a pot of water to a boil.
• cut hot dogs in half. to make the 'legs' of the octodog, make 3 cuts on 1 side of each hot dog, leaving about 1/3 the rounded top of the hot dog for the 'head'. turn hot dog over and make 3 more cuts, so you have 8 'legs'.
• place the octodogs in the boiling water until cooked through and the 'legs' curl up, about 1 minute.

rubber soul

ingredients

• servings: 1
• 5 cubes ice
• 1 fluid ounce pear
• 4 fluid ounces cranberry juice

recipe

preparation time: 5 mins ready time: 5 mins


• place ice cubes into a rocks glass. pour in and cranberry juice. stir and serve.

Baked Grains Pilaf

ingredients

• servings: 8
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 stalks celery, chopped
• 1/2 cup chopped bell pepper
• 1/2 cup corn kernels
• 3/4 cup millet
• 3/4 cup quinoa
• 1 teaspoon salt
• 3 cups low-sodium chicken stock

recipe

preparation time: 15 mins cook time: 40 mins ready time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.
• mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. cover dish with aluminum foil.
• bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.

mulholland's idaho chili

ingredients

• servings: 10
• 3 cups dried red beans
• 9 cups water
• 4 ounces jalapeno peppers, thinly sliced
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 2 pounds ground beef
• 1 large onion, chopped
• 1 teaspoon salt
• 4 (14.5 ounce) cans diced tomatoes
• 1 (12 ounce) can tomato paste

recipe

preparation time: 5 mins cook time: 1 hr 50 mins

ready time: 2 hrs


• sort and rinse beans, then place into a large pot along with the water, jalapeno peppers, garlic powder, cumin, and oregano. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are tender, 1 1/2 to 2 hours.
• heat a large skillet over medium-high heat, and stir in the ground beef and onion. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir the beef into the simmering beans along with the salt, diced tomatoes, and tomato paste. return to a simmer, and cook for 15 minutes. remove from the heat, and allow to stand for a few minutes before serving.

Banana Pancake Pops

ingredients

• servings: 6
• 1 cup vegetable oil for frying, or as needed
• 1 3/4 cups pancake mix
• 1 cup water, or as needed
• 2 bananas, cut into 1/2-inch pieces
• 1/4 cup white sugar
• 1/4 cup ground cinnamon

recipe

preparation time: 20 mins cook time: 15 mins ready time: 35 mins


• heat oil in a large saucepan to 350 degrees f (175 degrees c).
• mix pancake mix and water together until batter is smooth. dip each banana slice in the pancake batter until fully coated.
• fry coated banana slices, 3 to 4 at a time, in the hot oil until lightly browned, about 1 minute per side; remove with a slotted spoon and transfer to a paper towel-lined plate. sprinkle pancake pops with sugar and cinnamon.

Orange Spice Tea Mix

ingredients

• servings: 8
• 1 cinnamon stick, broken into pieces
• 5 whole cloves
• 2 tablespoons dried orange peel
• 2 whole black peppercorns
• 6 black tea bags, strings removed

recipe

preparation time: 10 mins ready time: 10 mins


• in a small bowl, combine cinnamon stick, cloves, orange peel and peppercorns. place spice mixture and the tea bags in a cheesecloth bag, and tie with kitchen string.
• to prepare tea: bring 8 cups water to boil. add cheesecloth bag and steep for 5 minutes.

Cranberry Pineapple Juice

ingredients

• servings: 14
• 1 (64 fluid ounce) bottle cranberry juice, chilled
• 1 (46 fluid ounce) can pineapple juice
• 1 (8 ounce) can pineapple tidbits
• 1 cup cranberries

recipe

preparation time: 5 mins ready time: 5 mins


• in a punch bowl, combine cranberry juice and pineapple juice. stir in pineapple tidbits and cranberries. serve with ice.

the red-headed step child

ingredients

• servings: 1
• 1 pint
• 1 (1.5 fluid ounce) jigger whiskey
• 1/2 (1.5 fluid ounce) jigger grenadine syrup

recipe

preparation time: 1 min ready time: 1 min


• pour one pint glass of . measure a shot of whiskey, and pour in. top with 1/2 shot of grenadine.

Famous Caramel Cookie Bars

ingredients

• servings: 40
• 40 rectangular shortbread cookies
• 35 individually wrapped caramels, unwrapped
• 1/4 cup water
• 4 cups milk chocolate chips

recipe

preparation time: 40 mins cook time: 20 mins ready time: 3 hrs


• place shortbread cookies on a baking sheet or tray. in a small saucepan over medium-low heat, melt caramels in water, stirring frequently. spoon a thin line of caramel over each cookie. place cookies in refrigerator until caramel is set.
• line baking sheets or trays with waxed paper. in a double boiler over simmering water, melt chocolate. dip cookies in chocolate one at a time, tapping against the side of the bowl to remove excess. place on prepared sheets and let rest at room temperature several hours, until set.

Mint Cooler

ingredients

• servings: 4
• 1/2 cup lightly packed fresh mint leaves
• 2 cups lime cordial
• 2 cups club soda
• 4 slices lime

recipe

preparation time: 5 mins ready time: 5 mins


• reserve 4 mint leaves for garnish. place the remaining mint leaves and lime cordial into the container of a blender, and process until mint is finely ground. stir in the club soda. serve in tall glasses over ice. garnish with fresh mint leaves and lime slices.

ginger grant

ingredients

• servings: 1
• 1 cup ice cubes
• 3 fluid ounces whiskey
• 1 fluid ounce chilled
• 1 dash grenadine syrup
• 1 maraschino cherry

recipe

preparation time: 1 min ready time: 1 min


• fill a high ball glass with ice. pour in whiskey and top with and a splash of grenadine. garnish with a maraschino cherry.

Lemonade Plus

ingredients

• servings: 15
• 2 (12 fluid ounce) cans frozen lemonade concentrate
• 1 lemon, sliced
• 1 lime, sliced
• 1 grapefruit, sliced
• 1 orange, sliced

recipe

preparation time: 15 mins ready time: 15 mins


• into a gallon pitcher, empty both cans of lemonade concentrate. place the sliced lemon, lime, grapefruit and orange in the pitcher. stir in water until pitcher is full. chill in refrigerator.

shelby's magic potion

ingredients

• servings: 12
• 1/2 cup white sugar
• 1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix
• 1 liter lemon-lime flavored carbonated beverage
• 1/2 cup cold water
• 1 quart vanilla ice cream

recipe

preparation time: 5 mins ready time: 5 mins


• in a large pitcher, stir together the sugar, drink mix and cold water. pour in the lemon-lime soda, and stir to blend. place one or two scoops of ice cream into glasses, and pour the punch over them. it will make a 'potion' that up.

liquid cocaine

ingredients

• servings: 1
• 1/2 fluid ounce cinnamon schnapps (i.e. goldschlager™)
• 1/2 fluid ounce peppermint schnapps
• 1/2 fluid ounce jagermeister liqueur

recipe

preparation time: 5 mins ready time: 5 mins


• pour the cinnamon schnapps, peppermint schnapps, and jagermeister into a frozen shot glass. bottoms up!

Orange Cooler

ingredients

• servings: 6
• 1 (6 ounce) can frozen orange juice concentrate
• 1 cup fresh lemon juice
• 1 cup sugar

recipe

preparation time: 5 mins ready time: 5 mins


• in a half-gallon pitcher, combine orange juice concentrate, lemon juice and sugar. stir in enough water to make 1/2 gallon.

passion punch

ingredients

• servings: 1
• 1 gallon passion fruit juice
• 1/2 liter
• 2 cups
• 1 (11.5 ounce) can peach nectar
• 5 nectarines, pitted and sliced
• 2 quarts crushed ice

recipe

preparation time: 10 mins ready time: 10 mins


• stir together passion fruit juice, ginger , , peach nectar, and nectarines in a large punch bowl to blend. add ice and serve.

brown bette

ingredients

• servings: 2
• 1/2 cup butter
• 1 cup brown sugar
• 2 teaspoons cornstarch
• 2 cups water
• 1 teaspoon vanilla extract

recipe

cook time: 20 mins ready time: 20 mins


• in a medium skillet over medium heat cook butter and sugar until butter is melted and sugar is dissolved. stir cornstarch into water and pour into sugar mixture a little at a time, cooking and stirring until mixture thickens. remove from heat and stir in vanilla.

Nugget Pudding Ii

ingredients

• servings: 1
• 1 cup wheat and barley nugget cereal (e.g. grape-nuts™)
• 3 cups milk
• 3/4 cup white sugar
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 1 pinch salt

recipe

preparation time: 20 mins cook time: 50 mins ready time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c) and lightly grease a 1 quart baking dish.
• in a large bowl combine cereal, milk, sugar, nutmeg, vanilla, eggs and salt. pour into dish and let stand 15 minutes.
• line a roasting pan with a damp kitchen towel. place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the baking dish. bake 40 to 50 minutes, until knife inserted in center comes out clean.

dragon fruit shake

ingredients

• servings: 2
• 1 dragon fruit (pitaya)
• 2 tangerines, peeled and segmented
• 1 lime, juiced
• 4 leaves fresh basil
• 2 tablespoons brown sugar
• 1 cup sparkling mineral water, chilled
• 1 cup crushed ice

recipe

preparation time: 10 mins ready time: 10 mins


• cut two 1/4 inch thick slices from the peeled dragon fruit to use as a garnish; set aside. place the remaining dragon fruit into a blender along with the tangerine segments, lime juice, basil, brown sugar, and sparkling water. puree until smooth. stir in the crushed ice, and pour into glasses. garnish with the reserved dragon fruit slices to serve.

vinegar cobbler

ingredients

• servings: 1
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/4 cup water
• 1/4 cup apple vinegar
• 2 cups water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 tablespoons softened butter

recipe

preparation time: 15 mins cook time: 45 mins ready time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c).
• stir the flour and salt together in a mixing bowl. cut in the shortening until the mixture resembles coarse crumbs. stir in 1/4 cup of water until a dough forms. divide the dough into thirds, roll 1/2 inch thick, and cut into strips 1 inch wide; set aside.
• bring the vinegar, 2 cups water, sugar, and vanilla extract to a boil in a large saucepan over high heat. drop 2/3 of the dough strips into the boiling liquid. once the liquid returns to a boil, pour into a 8x8 inch baking dish. use the remaining dough strips to form a crisscross pattern on top of the cobbler. dot the top with the softened butter.
• bake in the preheated oven until the dough strips are golden brown, 35 to 45 minutes.

restaurant 222 peach cobbler

ingredients

• servings: 8
• bourbon ice cream
• 3 cups
• 2 cups milk
• 1 quart heavy cream
• 2 cups white sugar
• 12 egg yolks
• honey cinnamon ice cream
• 12 egg yolks (optional)
• 2 cups milk
• 1 quart heavy cream
• 3 cups honey
• 6 cinnamon sticks
• almond bread crumbs
• 1 cup chopped almonds
• 1 cup all-purpose flour
• 2 cups confectioners' sugar
• 2 3/4 cups dry bread crumbs
• peaches
• 1/2 cup water
• 2 tablespoons white sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 12 fresh peaches - peeled, pitted and chopped
• 1/2 teaspoon ground cinnamon

recipe

preparation time: 45 mins cook time: 15 mins ready time: 1 hr


• to make bourbon ice cream: combine bourbon, 1 pint milk, 1 quart cream, 2 cups sugar and 12 egg yolks in top of double boiler. cook, stirring, until mixture coats the back of a metal spoon. (if eggs start to curdle, remove from heat and stir vigorously until smooth.) strain. pour strained mixture into freezer canister of ice cream maker. freeze according to manufacturer's directions.
• to make honey cinnamon ice cream: combine 12 egg yolks, 1 pint milk, 1 quart cream, honey and cinnamon sticks in the top of a double boiler. cook, stirring, until mixture coats the back of a metal spoon. (if eggs start to curdle, remove from heat and stir vigorously until smooth.) strain. pour strained mixture into freezer canister of ice cream maker. freeze according to manufacturer's directions.
• preheat oven to 325 degrees f (165 degrees c).
• to make almond crumbs: combine almonds, flour, confectioners' sugar and bread crumbs. place on baking sheet.
• bake in preheated oven 15 minutes, until brown. cool completely.
• to make peaches: in a large saucepan over medium-high heat, bring 1/2 cup water and 2 tablespoons sugar to a boil. dissolve cornstarch in 2 tablespoons water. stir peaches, cinnamon and cornstarch mixture into simple syrup and bring to a boil again. remove from heat and cool completely.
• to assemble dessert: in eight tall serving glasses, layer peaches; crumbs; bourbon ice cream; peaches; crumbs; honey cinnamon ice cream. serve immediately.

spiced pomegranate syrup

ingredients

• servings: 1
• 3/4 cup pomegranate juice
• 3/4 cup shiraz or other dry red
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1 tablespoon butter
• 1/2 cup packed brown sugar, divided

recipe

preparation time: 5 mins cook time: 5 mins ready time: 20 mins


• combine the pomegranate juice, , and lemon juice in a bowl. whisk in the cinnamon, nutmeg, cloves and ginger. crumble in half of the brown sugar and whisk mixture until sugar dissolves.
• melt the butter in a skillet over medium heat and swirl to coat the pan. immediately pour in the juice/spice mixture and increase the heat to high. bring mixture to a boil while whisking to prevent scorching. reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
• remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. stir and serve.

berry surprise

ingredients

• servings: 2
• 1 cup strawberries
• 1 cup pineapple chunks
• 1/2 cup raspberries
• 2 tablespoons frozen limeade concentrate, thawed

recipe

preparation time: 5 mins ready time: 5 mins


• in a blender, combine strawberries, pineapple chunks, raspberries and limeade. blend until smooth. pour into glasses and serve.

best ever bruschetta!

ingredients

• servings: 8
• 4 english muffins, split
• 4 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon chopped fresh basil
• 4 large fresh tomatoes, peeled and chopped
• 8 black olives, pitted and halved
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• 2 teaspoons lemon juice
• 1 teaspoon honey
• 4 slices mozzarella cheese, halved
• salt and pepper to taste

recipe

preparation time: 25 mins cook time: 5 mins ready time: 30 mins


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. toast muffin halves under broiler until golden, about 2 to 3 minutes. mix garlic, butter, and basil together in a small bowl; spread butter mixture evenly each toasted muffin half.
• combine tomatoes, olives, and tomato paste in a large bowl; set aside. whisk together the olive oil, lemon juice, and honey in a small bowl. spoon some of the tomato mixture each muffin, then drizzle the olive oil mixture over the top, place a piece of mozzarella on top, and season with salt and pepper.
• return muffins to broiler; cook until the cheese has melted, 1 to 2 minutes. serve immediately.

Granny's Veggie Spread

ingredients

• servings: 4
• 1 (.25 ounce) envelope unflavored gelatin
• 2 tablespoons cold water
• 1 (16 ounce) jar mayonnaise
• 1 cucumber, peeled and finely chopped
• 1 green bell pepper, seeded and finely chopped
• 1 tomato - peeled, seeded and finely chopped
• 1 carrot, finely chopped
• 1 onion, finely chopped

recipe

preparation time: 20 mins ready time: 1 hr 20 mins


• sprinkle the gelatin over the cold water in a bowl; let stand until softened, about 1 minute. stir in the mayonnaise until smooth. stir in the cucumber, green bell pepper, tomato, carrot, and onion. cover and chill in the refrigerator for 1 hour before serving.

Winston Punch

ingredients

• servings: 1
• 1 (1.5 fluid ounce) jigger amaretto (almond flavored liqueur)
• 1 (1.5 fluid ounce) jigger whiskey
• 1 (12 fluid ounce) can or bottle chilled lemon-lime soda per serving

recipe

preparation time: 2 mins ready time: 2 mins


• pour the amaretto and whiskey into a large chilled glass, or a glass of ice cubes. top off with lemon-lime soda. stir, and serve.

Almond And Parsley Salsa Verde

ingredients

• servings: 8
• 2/3 cup roasted, salted almonds, finely chopped
• 1 bunch flat-leaf parsley, finely chopped
• 1 clove garlic, minced
• 1 cup olive oil

recipe

preparation time: 15 mins ready time: 15 mins


• combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
• transfer almond mixture to a bowl and add garlic. stir olive oil into almond mixture until a thick sauce forms.

Pudding With Cornflakes

ingredients

• servings: 8
• 4 1/2 cups whole milk
• 4 1/2 cups cornflakes cereal
• 2/3 cup brown sugar
• 1/2 cup dark molasses
• 2 eggs, beaten
• 2 tablespoons butter

recipe

preparation time: 5 mins cook time: 40 mins ready time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine milk, cereal, brown sugar, molasses and eggs. mix until eggs are well incorporated. pour into a 9x13 inch baking dish. dot with butter.
• bake in preheated oven 40 minutes, until set.

cumin-crusted chicken breasts with chipotle peach salsa

ingredients

• servings: 4
• 1 (15.25 ounce) can del monte® sliced peaches in heavy syrup or del monte® lite sliced peaches
• 4 skinless boneless chicken breast halves
• salt and black pepper
• 1 cup panko (japanese-style bread crumbs)
• 2 teaspoons ground cumin
• 2 tablespoons butter, melted
• 1/2 cup chopped red bell pepper
• 1/4 cup finely chopped red onion
• 1 canned chipotle pepper in adobo, finely chopped
• 1/4 teaspoon salt

recipe

preparation time: 20 mins cook time: 18 mins ready time: 38 mins


• preheat oven to 400 degrees f. drain canned peaches, reserving 2 tablespoons of the syrup. lightly sprinkle chicken breasts with salt and black pepper; brush with reserved peach syrup. combine panko and 1 1/2 teaspoons of the cumin in a shallow dish. coat chicken with the panko mixture and place on a greased baking sheet. drizzle with melted butter. bake for 18 to 22 minutes or until no pink remains (165 degrees f).
• meanwhile, for the chipotle peach salsa, chop the drained peach slices. combine chopped peaches, the remaining 1/2 teaspoon cumin, the bell pepper, onion, chipotle pepper and the 1/4 teaspoon salt in a microwave-safe bowl. microwave on high (100% power) for 1 to 2 minutes or until heated through, stirring once. serve with the chicken.

no-bake haystacks

ingredients

• servings: 6
• 3 cups quick cooking oats
• 1 cup flaked coconut
• 1 cup roasted peanuts, chopped
• 1 cup raisins (optional)
• 2 cups white sugar
• 1/2 cup milk
• 1/4 cup butter
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla

recipe

preparation time: 10 mins cook time: 5 mins ready time: 30 mins


• mix the oats, coconut, peanuts, and raisins together in a large bowl.
• stir the sugar, milk, butter, and cocoa powder together in a saucepan and bring to a boil; boil for 1 minute and immediately remove from heat. stir the vanilla into the cocoa mixture; pour over the oat mixture and stir to coat. scoop heaping tablespoonfuls of the mixture and drop into haystack-like piles waxed paper; allow to cool completely before serving.

swedish glogg

ingredients

• servings: 20
• 2 cups water
• 12 cardamom seeds
• 2 cinnamon sticks
• 12 whole cloves
• 1/2 orange, zested
• 1 cup white sugar
• 1 cup raisins
• 1 cup blanched almonds
• 4 cups muscatel , or orange muscat
• 4 cups (or burgundy)
• 2 cups

recipe

preparation time: 5 mins cook time: 15 mins ready time: 8 hrs 20 mins


• bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. remove from heat, and allow to steep overnight.
• place the raisins and almonds into a large saucepan. strain the sugar water into the raisins, then pour in muscatel, , and . place over medium-high heat, and cook until hot but not simmering. serve warm in a mug with some fruit and almonds in each cup.

grenade launcher

ingredients

• servings: 1
• 3/4 fluid ounce peach schnapps
• 1/2 fluid ounce 151 proof

recipe

preparation time: 1 min ready time: 1 min


• in a shot glass, combine peach schnapps and . drain entire contents into your mouth, and swallow.

delicious o.j. punch

ingredients

• servings: 12
• 1 (12 fluid ounce) can frozen orange juice concentrate, thawed
• 1 1/2 cups
• 1 (2 liter) bottle chilled lemon-lime soda
• 1 tray ice cubes

recipe

preparation time: 5 mins ready time: 5 mins


• in a punch bowl or other large container, combine the orange juice concentrate, whiskey and lemon-lime soda. stir until mixed, then throw in some ice before serving.

lavatini

ingredients

• servings: 1
• 1 fluid ounce raspberry flavored liqueur
• 1 tablespoon honey
• 4 fluid ounces currant or raspberry flavored
• 1 cup ice cubes

recipe

preparation time: 5 mins ready time: 5 mins


• in a shot glass, stir together the raspberry liqueur and honey. pour into a shaker with the ice, and shake until cold and frothy. strain into a glass and spoon in the honey mixture.

cherry farro salad with sweet vinaigrette

ingredients

• servings: 6
• vinaigrette:
• 1/4 cup extra-virgin olive oil
• 1/4 cup pure maple syrup
• 1/4 cup apple vinegar
• 2 teaspoons white sugar
• 1/2 teaspoon salt
• salad:
• 1/4 cup chopped walnuts
• 2 1/2 cups chicken broth or vegetable broth
• 1 cup farro
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 cup chopped tart green apple
• 3/4 cup dried cherries
• 2 tablespoons chopped flat-leaf parsley

recipe

preparation time: 15 mins cook time: 15 mins ready time: 2 hrs


• whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until dressing is smooth.
• cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.
• bring chicken broth, farro, oregano, and basil to a boil in a saucepan. reduce heat to medium-low and simmer for 10 minutes. remove saucepan from heat, cover with a lid, and let sit until all the liquid has been absorbed, about 30 minutes. transfer farro to a glass bowl and cool to room temperature, about 30 minutes more.
• mix walnuts, green apples, dried cherries, and parsley into farro. drizzle dressing over farro mixture and toss to coat; refrigerate until chilled, at least 30 minutes.

Yummy Squash Kugel

ingredients

• servings: 6
• 1/4 cup all-purpose flour
• 1/4 cup white sugar
• 1 egg
• 1 egg white
• 1/4 cup vegetable oil
• 3/4 cup milk
• 1 1/2 teaspoons spice
• 1 teaspoon vanilla extract
• 1 (12 ounce) package frozen cooked winter squash, thawed
• 2 tablespoons cinnamon sugar

recipe

preparation time: 15 mins cook time: 1 hr

ready time: 1 hr 15 mins


• preheat an oven to 375 degrees f (190 degrees c). lightly grease a 7x11-inch baking dish.
• mix flour, sugar, egg, egg white, vegetable oil, milk, spice, and vanilla extract in a large bowl. gently stir in the thawed winter squash. pour squash into the prepared baking dish. sprinkle with cinnamon sugar.
• bake in the preheated oven until heated through, about 1 hour.

Orange Pear Shake

ingredients

• servings: 4
• 1 pear, cored and chopped
• 2 oranges, peeled and seeded
• 1/4 cup milk
• 3/4 cup vanilla ice cream

recipe

preparation time: 5 mins ready time: 5 mins


• in a blender, combine pear, oranges, milk and ice cream. blend until smooth. pour into glasses and serve.

Catnip

ingredients

• servings: 1
• 1/2 cup fresh strawberries, hulled
• 1/4 cup pineapple juice
• 1/4 cup orange juice
• 1/4 cup sour melon liqueur
• 1/2 cup ice cubes
• 1 strawberry, for garnish

recipe

preparation time: 5 mins ready time: 5 mins


• place 1/2 cup of strawberries into the container of a blender, and puree. pour in the pineapple juice, orange juice, melon liqueur and ice cubes. blend just until slushy. pour into a tall glass, and garnish with a whole strawberry.

chihuahua-style salsa verde

ingredients

• servings: 5
• 12 tomatillos, husked and chopped
• 1 (7 ounce) can chopped jalapenos, drained
• 1/2 head lettuce, chopped
• 2 cloves garlic, chopped
• 1/3 cup dried cilantro
• 3 tablespoons ground cumin
• salt and pepper to taste
• 2 tablespoons butter
• 1/4 onion, chopped
• 1/4 cup chicken broth

recipe

preparation time: 20 mins cook time: 25 mins ready time: 45 mins


• combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
• melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.

Cheese-filled Green Plantains

ingredients

• servings: 12
• 5 whole green plantains, unpeeled
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups queso fresco, cut into 1/2 inch cubes
• 4 cups vegetable oil for frying

recipe

preparation time: 15 mins cook time: 1 hr 20 mins

ready time: 1 hr 45 mins


• bring the whole plantains with enough water to cover to a boil; reduce heat to medium-low, cover, and simmer until the plantains are tender and the skins have cracked, about 45 minutes. drain and set aside until cool enough to handle.
• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• peel the plantains and mash with the salt and pepper until no lumps remain. roll the mashed plantain into 3 tablespoon size balls around a cube of cheese. cook the plantain balls in the hot oil in batches until they are golden brown and float to the surface, about 5 minutes. move the plantain balls around as they cook to ensure they brown evenly. drain the cooked plantain balls on a paper towel-lined plate to cool slightly.

Stewed Potatoes

ingredients

• servings: 6
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1/2 large onion, chopped
• 1 plum tomato, chopped
• 6 potatoes, diced
• 1/2 rutabaga, diced
• dried oregano, to taste
• salt and freshly ground black pepper to taste
• 2 cups chicken broth

recipe

preparation time: 15 mins cook time: 20 mins ready time: 35 mins


• heat the oil in a skillet over medium heat, and saute the garlic and onion until tender. stir in the tomato, and cook until heated through. mix in potatoes and rutabaga. season with oregano, salt, and pepper. pour in the broth, and bring to a boil. reduce heat to low, and continue cooking 15 minutes, or until potatoes and rutabaga are tender.

7 Minute (or So) Guacamole

ingredients

• servings: 6
• 4 avocados, peeled and pitted
• 2 tablespoons lime juice
• 2 tablespoons lemon juice
• 2 (10 ounce) cans diced tomatoes with green chile peppers (such as ro*tel®)
• 1/2 cup diced red onion
• 1 large jalapeno pepper, seeded and minced
• 3 cloves garlic, minced
• salt and ground black pepper to taste

recipe

preparation time: 15 mins ready time: 15 mins


• place avocado in a bowl. splash with lime juice and lemon juice to prevent browning. add diced tomatoes with green chile peppers, red onion, jalapeno pepper, garlic, salt, and pepper to the bowl; mash with a potato masher until reaching desired consistency.