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Santa Sugar Cookies

https://www.allrecipes.com/recipe/244829/santa-sugar-cookies/

trusted-brands-recipes-and-tips

Pam Cooking Spray

Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.

3 cups all-purpose flour ; 1 teaspoon baking powder ; ½ teaspoon salt ; 1 cup butter, softened ; 1 ½ cups granulated sugar ; 2 eggs ; 1 ½ teaspoons vanilla extract ; 1 ½ teaspoons almond extract ; PAM® Original No-Stick Cooking Spray ; 2 (7 ounce) pouches red decorating cookie icing ; 2 (7 ounce) pouches white decorating cookie icing ; 22 red candy-coated chocolate pieces ; 44 semisweet chocolate morsels ; Reddi-wip® Original Dairy Whipped Topping

Combine flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extracts; mix well. Gradually add flour mixture, beating on low speed after each addition until well blended. Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until thoroughly chilled and firm enough to handle. Preheat oven to 375 degrees F. Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside. Roll out 1 portion of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut out cookies with prepared cutter. Transfer with metal spatula to baking sheet, placing 1 inch apart. Repeat with remaining dough portions, spraying cutter with additional cooking spray as needed. Bake 7 to 10 minutes or until edges of cookies are browned lightly. Cool on baking sheet 1 minute before removing cookies and placing on wire racks to cool completely. Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes. Top beard with Reddi-wip® just before serving.

4 hrs

20 cookies

['Combine flour, baking powder, and salt in medium bowl; set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extracts; mix well. Gradually add flour mixture beating on low speed after each addition until well blended. Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until thoroughly chilled and firm enough to handle.', 'Preheat the oven to 325 degrees F (165 degrees C). Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside.', 'Roll out one portion of dough to 1/4-inch thickness on a floured surface with a floured rolling pin. Cut out cookies with the prepared cutter; transfer them onto prepared baking sheets using a metal spatula, placing them 1 inch apart. Repeat with remaining dough, spraying the cutter with additional cooking spray as needed.', 'Bake in the preheated oven until the edges are golden brown, about 7 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.', 'Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes. Top beard with Reddi-wip just before serving.']

Pear Cake with Cinnamon Buttercream Frosting

https://www.allrecipes.com/recipe/254912/pear-cake-with-cinnamon-buttercream-frosting/

trusted-brands-recipes-and-tips

Tiffany King, Eat at Home

A fun and delectable cake with decadent buttercream icing.

1 (15 ounce) can Libby's® Pear Halves ; 2 eggs ; 1 cup sugar ; 2 cups flour ; 1 teaspoon salt ; 2 teaspoons baking soda ; 4 tablespoons butter, softened ; 3 cups confectioners' sugar ; 1 teaspoon cinnamon ; 1 teaspoon vanilla extract ; 1 tablespoon milk, or more as needed

Preheat oven to 350 degrees F. Grease 9x13 baking pan. Cut pears into bite-sized pieces, reserving juice. In large bowl, stir eggs and sugar together. Add pears and juice, stirring to combine. Stir in flour, salt and baking soda. Pour into greased pan. Bake at 350 degrees for 23-30 minutes, until toothpick inserted in middle comes out clean. Cool before frosting. Place butter in mixing bowl. Sift together powdered sugar and cinnamon. Add to mixing bowl and beat with vanilla. Add milk 1 tablespoon at a time until desired consistency is reached.

20 mins

23 mins

1 hr

10 servings

['Preheat oven to 350 degrees F. Grease 9x13 baking pan.', 'Cut pears into bite-sized pieces, reserving juice.', 'In large bowl, stir eggs and sugar together. Add pears and juice, stirring to combine. Stir in flour, salt and baking soda. Pour into greased pan.', 'Bake at 350 degrees for 23-30 minutes, until toothpick inserted in middle comes out clean.', 'Cool before frosting.', 'Place butter in mixing bowl.', 'Sift together powdered sugar and cinnamon. Add to mixing bowl and beat with vanilla.', 'Add milk 1 tablespoon at a time until desired consistency is reached.']

Red-Ribbon Roasted Salsa

https://www.allrecipes.com/recipe/221225/red-ribbon-roasted-salsa/

appetizers-and-snacks

feistykitty

This recipe originated from a recipe that was supposed to duplicate that of my favorite Mexican restaurant. I've heavily modified the original recipe and like this variation SO much more! It's relatively easy. This makes a medium-hot salsa. I've named it 'Red-Ribbon' because it took second place at my company salsa competition last Cinco de Mayo (lost first in a tie-breaker!).

10 dried chipotle peppers ; 12 roma (plum) tomatoes ; ¼ yellow onion, coarsely chopped ; 2 cloves garlic, or more to taste ; 2 tablespoons white vinegar ; 2 teaspoons salt ; 1 pinch ground black pepper, or to taste (Optional); 1 lime, juiced, or more to taste (Optional)

Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside. Preheat an outdoor grill for high heat and lightly oil the grate. Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool. Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed. Refrigerate until flavors have blended, at least 2 hours to overnight.

20 mins

40 mins

3 hrs

12 servings

['Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.', 'Preheat an outdoor grill for high heat and lightly oil the grate.', 'Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.', 'Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.', 'Refrigerate until flavors have blended, at least 2 hours to overnight.']

Simple Zucchini Chips

https://www.allrecipes.com/recipe/260498/simple-zucchini-chips/

appetizers-and-snacks

MyNutriCounter

If you're looking for a low-fat snack that's easy to make and tastes delicious, then this recipe is perfect for you. We'd recommend using a mandoline to slice the zucchini as you want them as thin as possible to make them nice and crispy. If not, you can use a knife too. You'll know when the chips are ready as they'll start to curl up and harden.

1 zucchini, thinly sliced ; 1 teaspoon honey ; 1 teaspoon mixed herbs

Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper. Layer zucchini slices on the prepared baking sheet. Drizzle with honey and sprinkle with mixed herbs. Bake in the preheated oven, turning regularly, until crispy and golden, about 45 minutes.

10 mins

45 mins

55 mins

2 servings

7 Minute (or so) Guacamole

https://www.allrecipes.com/recipe/223155/7-minute-or-so-guacamole/

appetizers-and-snacks

Kelvin

Fast easy and tasty with as much heat as you want. I don't like mine too highly mashed. I like some avocado chunks to remain. If you want more heat, add all of the jalapeno seeds and/or more jalapenos.

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®) ; ½ cup diced red onion ; 1 large jalapeno pepper, seeded and minced ; 3 cloves garlic, minced ; salt and ground black pepper to taste

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.

15 mins

15 mins

6 servings

Five Pepper Hummus

https://www.allrecipes.com/recipe/88243/five-pepper-hummus/

appetizers-and-snacks

MLOFTIN

This spicy pepper hummus has been a hit at lots of our gatherings. You can make it as spicy as you want.

1 large green bell pepper ; 1 (16 ounce) can garbanzo beans, drained ; 4 fresh jalapeno peppers ; 1 (16 ounce) jar banana peppers, drained ; 1 clove garlic ; 1 tablespoon ground cayenne pepper ; 2 tablespoons ground black pepper ; ¼ cup tahini

Remove top 1/4 of the green bell pepper, keeping bottom part intact to use for serving the hummus. Discard stem, and remove seeds and pulp from both parts of the pepper. Chop top part of pepper, and place in a blender or food processor with garbanzo beans, jalapeno peppers, banana peppers, garlic, cayenne pepper, black pepper, and tahini. Blend into a smooth paste. Scoop into the bottom part of the green bell pepper to serve.

15 mins

15 mins

16 servings

Spring Lamb Pan-Fried Dumplings

https://www.allrecipes.com/recipe/279089/spring-lamb-pan-fried-dumplings/

appetizers-and-snacks

Chef John

This appetizer features pan-fried wontons stuffed with lamb and green peas. The mint in the dipping sauce perfectly complements the fatty, gamey flavor of the lamb. If you don't love lamb, this is really just a technique-you can stuff these with any kind of meat and vegetables you like.

1 pound ground lamb ; 3 cloves garlic, minced ; 2 tablespoons thinly sliced green onions ; 2 tablespoons finely diced Fresno chile pepper ; ¼ cup green peas, or to taste ; 1 ½ teaspoons kosher salt, or to taste ; ½ teaspoon freshly ground black pepper ; 1 pinch cayenne pepper ; ½ teaspoon ground cumin ; ¾ cup seasoned rice vinegar ; 2 tablespoons soy sauce ; 2 tablespoons finely sliced fresh mint, or to taste ; 1 egg, beaten ; 1 teaspoon water ; 36 each wonton wrappers ; 2 tablespoons butter, or as needed

Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight. Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed. Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes. Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.

30 mins

30 mins

4 hrs 10 mins

36 dumplings

['Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.', 'Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.', 'Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.', 'Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.']

DSF's Fresh Mango Salsa

https://www.allrecipes.com/recipe/236282/dsfs-fresh-mango-salsa/

appetizers-and-snacks

DrSeussFreak

This is a very quick and easy salsa recipe that works great on tacos, fajitas, or just as another dip for chips.

1 mango - peeled, seeded, and diced ; 2 roma (plum) tomatoes, diced ; ½ small red onion, diced ; ¼ cup chopped fresh cilantro ; 1 serrano pepper, seeded and minced, or more to taste ; 3 cloves garlic, minced ; 1 lime, juiced ; salt and ground black pepper to taste

Stir mango, tomatoes, onion, cilantro, serrano pepper, and garlic together in a bowl. Drizzle lime juice over the mango mixture and mix well. Season with salt and black pepper. Refrigerate until flavors blend and salsa is cold, at least 30 minutes.

25 mins

55 mins

8 servings

Quick and Easy Hummus

https://www.allrecipes.com/recipe/228929/quick-and-easy-hummus/

appetizers-and-snacks

Cocoanut

Serve with a drizzle of olive oil and a dash of paprika; this middle-eastern dish is irresistible!

1 (15 ounce) can garbanzo beans, drained ; 2 tablespoons tahini ; ½ lemon, juiced ; 1 clove garlic, minced ; 1 pinch salt

Blend garbanzo beans, tahini, lemon juice, garlic, and salt in a blender until smooth.

10 mins

10 mins

1 3/4 cup

Paleo Blueberry Little Bites

https://www.allrecipes.com/recipe/237451/paleo-blueberry-little-bites/

breakfast-and-brunch

Mangia Paleo

Move over Entenmann's®, there are new Little Bites in town: paleo mini muffins that are moist and fluffy!

2 teaspoons coconut oil, or as needed ; 4 eggs ; ½ cup ghee (clarified butter), melted ; ½ cup pumpkin puree ; ¼ cup pure maple syrup ; 1 ½ teaspoons vanilla extract ; ½ cup coconut flour, sifted ; ¼ teaspoon baking soda, or more as needed ; ¼ teaspoon sea salt ; 1 cup frozen blueberries, or more to taste ; 36 fresh blueberries, or more to taste

Preheat oven to 350 degrees F (175 degrees C). Generously grease 36 miniature muffin cups with coconut oil. Whisk eggs, ghee, pumpkin puree, maple syrup, and vanilla extract together in a bowl. Stir coconut flour, baking soda, and sea salt into egg mixture just until batter is combined. Fold frozen blueberries into batter. Spoon batter into the prepared muffin cups. Press 1 fresh blueberry on top of each muffin. Bake in the preheated oven until lightly browned, about 25 minutes.

10 mins

25 mins

35 mins

36 servings

Hyderabadi Nargisi Kofta

https://www.allrecipes.com/recipe/212445/hyderabadi-nargisi-kofta/

appetizers-and-snacks

SUSMITA

Nargisi kofta is boiled eggs stuffed inside a shell of kheema. This dish is a little time consuming, but makes a fantastic party dish. Your guests will be impressed.

1 ¼ pounds ground lamb ; 1 cup water ; 1 cinnamon stick ; ¼ teaspoon ground turmeric ; salt to taste ; 1 onion, minced ; 1 egg, beaten ; 3 tablespoons chickpea flour ; 1 tablespoon ginger garlic paste ; 3 green chile peppers, minced ; 1 teaspoon ground coriander ; 1 teaspoon garam masala ; ½ teaspoon ground cumin ; ½ teaspoon ground red pepper ; 8 eggs ; oil for deep frying ; 1 teaspoon chaat masala ; ½ cup chopped fresh cilantro ; 8 wedges lime, as garnish

Combine the lamb, water, cinnamon stick, turmeric, and salt in a large skillet over medium heat; cook while breaking the lamb into small pieces until the meat is no longer pink and the liquid has evaporated, about 20 minutes. Set aside until cool enough to handle; remove and discard the cinnamon stick. Mix the cooked lamb, onion, beaten egg, chickpea flour, ginger garlic paste, green chile peppers, coriander, garam masala, cumin, and ground red pepper together in a large bowl until evenly mixed. Refrigerate at least 30 minutes. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Divide the lamb mixture into 8 even portions. Take one portion of meat and flatten the meat in your palm like a cutlet. Put a hard boiled egg in the center and wrap the meat tightly around it. Tie a piece of food-safe string around the wrapped egg. Repeat with the rest of the eggs and meat. Refrigerate the eggs again overnight or 8 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry each kofta in the hot oil until slightly crispy on the outside, 10 to 15 minutes. Cut and remove the string. Halve the koftas lengthwise and sprinkle with chaat masala and cilantro. Serve with lime wedges on the side.

25 mins

45 mins

9 hrs 40 mins

8 koftas

Buckwheat Grissini with Real Butter (Gluten Free)

https://www.allrecipes.com/recipe/258398/buckwheat-grissini-with-real-butter-gluten-free/

appetizers-and-snacks

Buckwheat Queen

Crunchy, thin breadsticks made with buckwheat flour and butter to give your appetizers or salads a new twist. Grissini are long, crunchy breadsticks from Torino, usually made with lard or oil. The butter lends a soft interior and a crunchy exterior while bursting with a creamy, buttery flavor. These are perfect for serving with prosciutto, olives, and your favorite cheeses, or just on their own. They are so easy to make. You can make them at the last minute but they also store well, so they can even be made a few days ahead of time. If there are leftovers, do not put them in an airtight container. Wrap them in a cloth or parchment paper for a day or two. The crunchier they are, the better.

⅓ cup buckwheat flour ; ⅓ cup finely grated Parmigiano-Reggiano cheese ; ¼ cup gluten-free all-purpose flour ; 2 tablespoons butter, divided ; 1 tablespoon black sesame seeds ; 1 tablespoon fresh thyme leaves ; 3 tablespoons water, or more as needed

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough. Divide dough into 6 portions. Let dough rest for 5 minutes. Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough. Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.

15 mins

20 mins

50 mins

6 grissini

['Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.', 'Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough.', 'Divide dough into 6 portions. Let dough rest for 5 minutes.', 'Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough.', 'Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.']

Mango-Peach Salsa

https://www.allrecipes.com/recipe/282843/mango-peach-salsa/

uncategorized

ANILSSON

Mango-peach salsa that gets some extra crunch from red bell pepper. Colorful, delicious, and goes really well with salmon and basmati rice.

2 cups diced fresh mango ; 1 cup diced canned peaches ; ½ cup diced red bell pepper ; ¼ cup diced red onion ; ¼ medium jalapeno pepper, seeded and minced ; 1 medium lime, juiced ; 2 tablespoons snipped fresh cilantro ; 1 teaspoon minced fresh ginger ; 1 clove garlic, minced

Toss mango, peaches, bell pepper, onion, jalapeno, lime juice, cilantro, ginger, and garlic together in a large bowl.

20 mins

20 mins

6 servings

['Toss mango, peaches, bell pepper, onion, jalapeno, lime juice, cilantro, ginger, and garlic together in a large bowl.']

Big Game Hot Wings

https://www.allrecipes.com/recipe/219938/big-game-hot-wings/

appetizers-and-snacks

cookingmama

I have made these wings for my husband's Super Bowl party for the last 10 years. This sauce can be prepared ahead of time and freezes well. Recipe can be tweaked to suit your taste for heat and sweetness.

2 cups water ; ½ cup distilled white vinegar ; 1 cup white sugar, or to taste ; 7 tablespoons hot pepper sauce (such as Frank's RedHot®), or to taste ; 1 ½ teaspoons crushed red pepper flakes ; ⅔ cup prepared yellow mustard ; 3 ¾ tablespoons ketchup ; 1 orange, peel and pith removed, chopped ; 2 pounds chicken wings and drummettes

Bring water, vinegar, sugar, hot pepper sauce, and crushed red pepper flakes to a boil in a heavy saucepan over medium heat. Whisk yellow mustard and ketchup into the sauce. Stir in the orange. Bring sauce back to a boil, reduce heat to low, and simmer until thickened, 2 to 4 hours. Preheat oven to 350 degrees F (175 degrees C). Arrange the chicken wings in a large baking dish. Bake in the preheated oven until the wings are browned and no longer pink inside, 30 to 45 minutes. Stir the baked wings into the sauce to serve.

30 mins

2 hrs 15 mins

2 hrs 45 mins

10 servings

['Bring water, vinegar, sugar, hot pepper sauce, and crushed red pepper flakes to a boil in a heavy saucepan over medium heat.', 'Whisk yellow mustard and ketchup into the sauce.', 'Stir in the orange. Bring sauce back to a boil, reduce heat to low, and simmer until thickened, 2 to 4 hours.', 'Preheat oven to 350 degrees F (175 degrees C).', 'Arrange the chicken wings in a large baking dish.', 'Bake in the preheated oven until the wings are browned and no longer pink inside, 30 to 45 minutes.', 'Stir the baked wings into the sauce to serve.']

Buttery Cake Squares

https://www.allrecipes.com/recipe/255480/buttery-cake-squares/

trusted-brands-recipes-and-tips

Finlandia Cheese

This sweet buttery cake has a base layer and a rich topping layer--a sweet treat with coffee or for dessert.

4 ounces Finlandia Unsalted Butter, softened ; 1 egg ; 3 tablespoons milk ; ½ tablespoon vanilla extract ; ½ cup flour ; 1 box yellow cake mix ; 8 ounces Finlandia Unsalted Butter, softened ; 8 ounces cream cheese, softened ; 8 ounces cake flour ; 1 pound powdered sugar ; ¾ teaspoon salt ; 2 teaspoons vanilla extract ; 2 eggs ; ½ cup corn syrup ; 2 tablespoons milk

Preheat oven to 350 degrees F. Grease 9x13-inch pan with Finlandia Unsalted Butter. Begin by making the cake base. Mix Finlandia Unsalted Butter, egg, milk, vanilla, flour and cake mix in a mixing bowl fitted with the paddle attachment until just combined. Press into the bottom of the 9 x 13 cake pan. In the same bowl start making your topping. Mix Finlandia Unsalted Butter, cream cheese and vanilla until smooth. Slowly add in powdered sugar, cake flour and salt. Once the mixture starts to come together, add in the eggs, corn syrup and milk. Mix on medium speed for three minutes until smooth, light and fluffy. Spread evenly over the cake base and place into the oven. Bake until the sides are golden brown and the middle is just set and lightly golden (approximately 35 to 45 minutes). Let cool. Once the butter cake has cooled, sprinkle the top with powdered sugar and dig in!

25 mins

35 mins

1 hr

18 servings

Cinnamon Apple Delight

https://www.allrecipes.com/recipe/219063/cinnamon-apple-delight/

appetizers-and-snacks

Arizona Desert Flower

I created this recipe as a quick fix for something sweet and protein-filled for post-gym workouts...eventually the kids started taking it away from me and eating it themselves! Substitute what you like for a sweetener...I've used stevia, aspartame, and agave nectar, all with success. Greek yogurt takes some getting used to -- it's not for everyone!

1 (6 ounce) container nonfat Greek yogurt ; ¼ teaspoon vanilla extract ; ¼ teaspoon ground cinnamon, or to taste ; stevia powder, to taste ; 1 apple, cored and cut into chunks

Stir yogurt, vanilla extract, cinnamon, and stevia together in a small bowl. Add apples and toss to coat. Refrigerate for about 5 minutes before serving.

5 mins

5 mins

1 serving

Aunt Rose's Cheese Ball

https://www.allrecipes.com/recipe/80524/aunt-roses-cheese-ball/

appetizers-and-snacks

TUGGLY

This is my husband's great aunt's recipe. It's been passed down through the family for years! It's always a hit at parties! Roll in the chopped nuts of your choice.

2 (8 ounce) packages cream cheese, softened ; ½ cup shredded sharp Cheddar cheese ; 3 ounces blue cheese ; ½ cup butter, melted ; ½ cup finely chopped black olives ; 2 tablespoons finely chopped green onions ; 1 teaspoon garlic salt ; 2 dashes Worcestershire sauce ; 1 cup chopped walnuts

In a large bowl, mix the cream cheese, Cheddar cheese, blue cheese, butter, olives, green onions, garlic salt, and Worcestershire sauce. Cover, and refrigerate 30 minutes, until firm. Form the mixture into 2 balls, and roll in the walnuts to coat.

15 mins

45 mins

16 servings

['In a large bowl, mix the cream cheese, Cheddar cheese, blue cheese, butter, olives, green onions, garlic salt, and Worcestershire sauce. Cover, and refrigerate 30 minutes, until firm.', 'Form the mixture into 2 balls, and roll in the walnuts to coat.']

No Guilt Spiced Mixed Nuts

https://www.allrecipes.com/recipe/231650/no-guilt-spiced-mixed-nuts/

appetizers-and-snacks

Jodie

This is a great recipe that is really easy to make. And you don't have to worry about your waist line! This is a great snack for during the day or a contribution to a holiday party. Give it a try and enjoy.

1 tablespoon brown sugar substitute ; 2 teaspoons ground cumin ; 2 teaspoons ground cinnamon ; 2 teaspoons salt ; 1 teaspoon ground ginger ; 1 teaspoon chili powder ; ¼ teaspoon ground cloves ; 2 large egg whites ; ¼ cup white sugar substitute ; 1 ½ cups pecans ; 1 ½ cups walnuts ; 1 ½ cups almonds

Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with waxed paper. Mix brown sugar substitute, cumin, cinnamon, salt, ground ginger, chili powder, and cloves together in a small bowl. Beat egg whites and white sugar substitute together until the sugar dissolves completely. Combine pecans, walnuts, and almonds together in a large bowl. Sprinkle brown sugar and spice mixture over the nut mixture; top with the egg white mixture. Fold the nuts until evenly coated; spread onto the prepared baking sheet. Bake in preheated oven, stirring every 20 minutes, until the nuts are golden brown, about 65 minutes. Cool nuts on baking sheet before storing in an air-tight container.

15 mins

1 hr 5 mins

1 hr 20 mins

8 servings

Bacon Dijon Cheddar Dip

https://www.allrecipes.com/recipe/213201/bacon-dijon-cheddar-dip/

meat-and-poultry

Kathy Bezemes Walstrom

These flavors blend so nicely that you can use this for just about any occasion, from a football party to a women's tea! Serve with crackers or crostini.

4 slices bacon ; 8 ounces cream cheese, softened ; 1 cup shredded sharp Cheddar cheese ; 1 tablespoon Dijon mustard ; 2 tablespoons finely chopped onion ; 1 teaspoon chopped fresh parsley (Optional)

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, let cool, and crumble the bacon. Place the cream cheese, Cheddar cheese, and Dijon mustard into a bowl, and mix on medium speed with an electric mixer until the ingredients are thoroughly blended. Stir in the onion and crumbled bacon, and spoon into a serving bowl. Refrigerate for 2 hours to blend the flavors, and sprinkle with parsley to serve.

15 mins

10 mins

2 hrs 25 mins

2 cups

Cranberry Jalapeno Cream Cheese Dip

https://www.allrecipes.com/recipe/235515/cranberry-jalapeno-cream-cheese-dip/

appetizers-and-snacks

WMPROS

This is a fun dip that is both sweet and spicy. I got the recipe by varying other cranberry salsa and dip recipes I have found. I got the idea of the fusion of oil from a friend. There are many ideas for use and a great item to take along when you want to surprise your friends with something they probably have not tried. Serve with Triscuits®, pita chips, or crackers.

¼ cup vegetable oil ; 10 ounces dried sweetened cranberries ; ½ cup white sugar, or to taste ; ½ cup water, or more as needed ; 2 small jalapeno peppers, seeded and finely diced ; 1 tablespoon lemon juice ; 2 teaspoons dried cilantro ; ¼ teaspoon salt ; 2 (8 ounce) packages cream cheese, softened

Heat a saucepan over medium heat; add oil. Stir cranberries into hot oil and cook until cranberries absorb most of oil, 5 to 10 minutes. Mix sugar, water, jalapeno peppers, lemon juice, cilantro, and salt into cranberries; cook until reduced and softened, 10 to 15 more minutes. Add more water if needed. Pulse cranberry mixture in a food processor or blender until very smooth; cool completely. Stir cooled cranberry mixture and cream cheese together in a bowl until smooth and creamy.

10 mins

15 mins

55 mins

16 servings

['Heat a saucepan over medium heat; add oil. Stir cranberries into hot oil and cook until cranberries absorb most of oil, 5 to 10 minutes. Mix sugar, water, jalapeno peppers, lemon juice, cilantro, and salt into cranberries; cook until reduced and softened, 10 to 15 more minutes. Add more water if needed.', 'Pulse cranberry mixture in a food processor or blender until very smooth; cool completely.', 'Stir cooled cranberry mixture and cream cheese together in a bowl until smooth and creamy.']

Striped Pesto Dip

https://www.allrecipes.com/recipe/24731/striped-pesto-dip/

appetizers-and-snacks

Cassi

Served in a clear glass dish, this is a beautiful dip made with a cheese mixture alternating in layers with prepared pesto, and topped with walnuts. It's perfect for the holidays! Serve it with toasted French baguette slices.

1 (8 ounce) package cream cheese, softened ; ⅓ cup sour cream ; 2 tablespoons grated Parmesan cheese ; 6 tablespoons pesto ; ¼ cup chopped toasted walnuts

In a medium bowl, blend cream cheese, sour cream and Parmesan cheese. In a small clear glass serving dish, spread 1/3 the cream cheese mixture. Top with 2 tablespoons pesto. Repeat layering, ending with a topping of pesto. Sprinkle with walnuts and serve.

15 mins

15 mins

2 cups

Zucchini and Onion Pancake

https://www.allrecipes.com/recipe/20078/zucchini-and-onion-pancake/

side-dish

Carol

I like to grate & freeze zucchini. Just be sure to drain well before using. Also you can slice & freeze separate slices on a cookie sheet and then put into bags and they won't stick together.

3 zucchini ; 1 large onion ; 1 teaspoon dried oregano ; salt and pepper to taste ; ¼ cup butter

Grate zucchini and onion into a medium bowl, and drain off excess juices. Stir in the oregano and salt and pepper to taste. Heat a frying pan over medium high heat and melt butter in the pan. When butter has coated the pan, arrange the zucchini in a flat layer over the bottom of the pan. Fry until golden brown on both sides, about 5 minutes per side. Serve warm.

15 mins

15 mins

30 mins

6 servings