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Recipe: Papa's Greek Rice Pilaf Description: Make and share this Papa's Greek Rice Pilaf recipe from Food.com. Ingredients: [{"text": "3 cups converted white rice (Uncle Ben's is the best)"}, {"text": "3/4 cup butter"}, {"text": "6 cups chicken broth"}, {"text": "3 large lemons, juice of (add 1 more lemon if you like it extra lemony)"}] Instructions: Before you start have chicken broth cans opened and ready to pour. Melt butter in large sauce pan. Add rice and stir constantly until golden browned (Use Med-Hi Heat). Quickly add chicken broth and lemon juice and cook uncovered until liquid is absorbed (about 25 minutes.).

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Recipe: Berry Easy Cobbler Description: Inspired by Old Fashion Berry Cobbler #22691, I have tweaked the recipe so much, it has little resemblance to the original. This version has more berries, less sugar, and less biscuit topping than the original. Still, I'd like to thank Dolittle57 for getting me started on this. Ingredients: [{"text": "1/2 cup sugar"}, {"text": "3 tablespoons butter"}, {"text": "3/4 cup 2% low-fat milk"}, {"text": "1 1/2 cups flour"}, {"text": "1 tablespoon baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "4 cups berries (fresh or frozen, sliced strawberries are my favorite)"}, {"text": "1/2 cup sugar (up to 1/2 cup more if using tart berries)"}, {"text": "1 teaspoon cinnamon (optional)"}, {"text": "1 1/2 cups water, boiling"}] Instructions: Melt the butter. Stir in first 1/2 cup sugar and milk. Measure flour, baking powder, and salt into an ungreased 9" x 13" x 2" baking pan. Pour in butter-sugar-milk mixture and stir until thoroughly blended, then spread evenly in the bottom of the baking pan with the back of your mixing spoon. Drop berries on top of batter. Blend cinnamon and second 1/2 cup of sugar and sprinkle over the top of the berries. Pour boiling water over the top. Bake at 425 degrees F. for 30 minutes or until golden brown. If using frozen berries, increase baking time by 5-10 minutes.

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Recipe: Easy Stuffed Pepper Soup Description: Tuesday nights I am currently attending a mentoring class called "The Home Experience". Once finished in November I hope to mentor ladies at my home with the same program. This week we joined up in the kitchen & made this soup. It is so delicious on a cold night with some garlic bread that I had to come home and recreate it. I did add a few addt'l spices; feel free to do the same. I do believe that the beef broth adds such a richness to this soup & I would keep that the same. I added info below on the program & a link for the book & DVD's that we watch in case anyone is interested. Ingredients: [{"text": "2 pound(s) ground beef, lean"}, {"text": "4 cup(s) green bell peppers, diced or sliced"}, {"text": "3 cup(s) bell peppers, red, yellow and orange, diced (1 of each color)"}, {"text": "2 bag(s) uncle ben's whole grain medley, brown & wild rice"}, {"text": "2 can(s) italian sauce, 28 oz. each"}, {"text": "1 medium onion, diced"}, {"text": "1 box(es) beef broth, 32 oz."}, {"text": "3 cup(s) water"}, {"text": "1 teaspoon(s) garlic powder"}, {"text": "2 teaspoon(s) oregano, dried"}, {"text": "1 tablespoon(s) italian seasoning"}, {"text": "2 teaspoon(s) black pepper"}, {"text": "- salt to taste"}] Instructions: Fry up your beef & sauté onions at the same time then drain off grease and place in a large soup pot. Dice or slice up all your peppers and place in the soup pot. Add your sauce and beef broth. Add the already cooked rice to the pot also. It is a rice for the microwave but perfect to use in a soup that you want to fix up quickly. Cook for 45 minutes to an hour on the stovetop over medium heat until peppers are tender. I stirred it occasionally and covered the pot while it cooked. Serve up with some yummy biscuits, garlic bread or your favorite crackers. Looking for greater peace and love in your home? The solution is simple! Use THE HOME EXPERIENCE book (sold separately) with the DVD series as your guide for personal motivation or for group study. Invite a few of your friends together and learn how to make your homes places of peace and love. http://kingdomglobal.com/store/product.php?productid=33&cat=4&page=1&featured=Y September 19th, 2014 --- Made this for dinner and had plenty leftover to freeze a nice size bowl for later on.

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Recipe: Pork, Ginger and Lime Stir-Fry Description: This Asian inspired dish is from Marie Claire Flavours. I grow my own Kaffir Lime leaves, so I am always on the lookout for recipes including it. This goes beautifully with the pork and ginger and it is a dish full of flavour you will love if you like Thai flavours. Ingredients: [{"text": "1 tablespoon peanut oil"}, {"text": "2 tablespoons shredded gingerroot"}, {"text": "1 teaspoon cracked black pepper"}, {"text": "6 kaffir lime leaves, shredded"}, {"text": "2 garlic cloves, sliced"}, {"text": "600 g pork fillets, trimmed and sliced"}, {"text": "3 tablespoons lime juice"}, {"text": "2 tablespoons brown sugar"}, {"text": "3 tablespoons sweet chili sauce"}, {"text": "6 quatered bok choy, steamed"}] Instructions: Heat the oil in a frying pan or wok over medium high heat. Add the ginger, pepper, lime leaves and garlic and cook for 1 minute. Add the pork and stir-fry for 5 minutes or until well browned. Add the lime juice, brown sugar and sweet chilli sauce to the pan and stir-fry for a further 3 minutes or until the sauce thickens slightly. Toss through the bok choy and cook for 1 minute. Serve with steamed rice.

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Recipe: Pumpkin Gobs Description: Make and share this Pumpkin Gobs recipe from Food.com. Ingredients: [{"text": "2 cups sugar"}, {"text": "2 eggs"}, {"text": "1 cup vegetable oil"}, {"text": "2 cups mashed cooked pumpkin"}, {"text": "1 teaspoon vanilla"}, {"text": "3 cups flour"}, {"text": "1 teaspoon baking powder"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon cinnamon"}, {"text": "1 teaspoon ginger"}, {"text": "1 teaspoon clove"}, {"text": "1 teaspoon salt"}, {"text": "1 (3 1/2 ounce) package French vanilla instant pudding"}, {"text": "1 cup sugar"}, {"text": "1 cup milk"}, {"text": "1 cup shortening"}, {"text": "1 teaspoon vanilla"}] Instructions: Combine 2 cups sugar and eggs in mixer bowl; beat until thick and lemon colored. Add oil, pumpkin, and 1 teaspoon of vanilla; mix well. Add flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt; mix well. Drop by teaspoonfuls on lightly greased cookie sheet. Bake at 350F for 12 to 15 minutes or until light brown. Remove to wire rack and cool. Combine pudding mix, 1 cup of sugar, milk, shorting, and 1 teaspoon of vanilla in mixer bowl. Beat until spreading consistency. Spread on half the cookies and top with remaining cookies.

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Recipe: Apple Margarita Description: Make and share this Apple Margarita recipe from Food.com. Ingredients: [{"text": "2 ounces apple juice (fresh pressed)"}, {"text": "1 1/2 ounces tequila"}, {"text": "1 ounce apple Schnapps (Berentzen Apfel Korn)"}, {"text": "lemon juice, a splash"}, {"text": "1/4 peeled apple (if serving frozen)"}, {"text": "apple, wedge for garnish"}] Instructions: Combine the first 4 ingredients in a cocktail shaker filled with ice; shake vigorously; strain into a glass. *If serving frozen, combine the first 5 ingredients in a blender with ½ cup ice; blend until smooth; pour into a glass. Garnish with apple wedge.

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Recipe: Pancake & Sausage Casserole Description: * Ingredients: [{"text": "1 pound(s) roll sausage"}, {"text": "2 1/2 clove(s) pancake mix"}, {"text": "milk"}, {"text": "1 cup(s) syrup"}] Instructions: Heat oven to 350. Spray casserole dish/pan. Brown sausage & drain. Mix pancake mix with milk til it's the consistency you want. Add in syrup & mix well. Pour into pan & top with sausage. Bake til browned.

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Recipe: Chicken and Rice cassarole Description: This is one of my go to meals on nights when I have no idea what to make. Ingredients: [{"text": "4 - chicken breast halves, skinless and boneless"}, {"text": "1/2 cup(s) mayonnaise"}, {"text": "2 1/2 cup(s) rice, uncooked"}, {"text": "1/2 large onion, diced"}, {"text": "1 tablespoon(s) adobo powder"}, {"text": "1 can(s) cream of chicken soup"}, {"text": "1 teaspoon(s) tumeric"}, {"text": "2 tablespoon(s) olive oil, extra virgin"}, {"text": "1 1/2 cup(s) cheddar cheese, shredded"}] Instructions: Preheat oven to 350 degrees. Put the rice on to cook according to package directions. Cut up the chicken breast into one inch cubes or as close as possible. In a large skillet add olive oil and then onions cooking until they are translucent. Then add chicken and cook until lightly browned. Remove from heat and reserve until rice is finished cooking. In a separate bowl, mix the mayo, adobo, tumeric, and cream of chicken soup. Then refill the soup can with water and add to bowl as well. Mix all of the above to combine and reserve until rice is finished cooking. When rice is finished cooking pour it into a large casserole dish. Add the chicken and onions and then the bowl of soup and spice. Mix all the items to combine well. Cover and bake in a 350 degree oven for 35 minutes. After that time, take casserole out uncover and sprinkle with shredded cheddar cheese. Put back in oven for 10 to 12 minutes or until cheese is all melted and yummy.

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Recipe: Pumpkin Cranberry Breakfast Cookie Description: This is a variation on a breakfast cookie from Jennifer at Allrecipes.com. I made these up as I have tons of pumpkin and I love pumpkin anything, try these they are nice and soft and spicy. Ingredients: [{"text": "1 cup brown sugar"}, {"text": "1 1/4 cups rolled oats"}, {"text": "2 cups whole wheat flour"}, {"text": "1 1/2 teaspoons baking soda"}, {"text": "1/2 teaspoon baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1 teaspoon pumpkin pie spice (heaping)"}, {"text": "6 tablespoons applesauce"}, {"text": "6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)"}, {"text": "2 egg whites"}, {"text": "3/4 teaspoon vanilla extract"}, {"text": "1/2 cup dried cranberries"}] Instructions: Preheat the oven to 350°F. Place all ingredients in bowl, stir together until combined. Roll the cookies into golf ball sized balls with cooking oil sprayed hands. Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly. Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan. Bake about 8 minutes for moist cookies and 10-12 for dry cookies. Store in Tupperware between layers of waxed paper. Great with a pumpkin pie latte!

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Recipe: Cream of Celery Soup Description: Found the original recipe on another site, changed it to our taste and wanted to post it before I forget. The good thing about this recipe, it is healthy and the family dont even know it!!!! Ingredients: [{"text": "5 cups chopped celery"}, {"text": "4 cups chicken broth or 4 cups vegetable broth"}, {"text": "2 tablespoons vegetable oil"}, {"text": "2 medium potatoes, cubed"}, {"text": "1 onion, sliced"}, {"text": "4 slices turkey bacon, cut in small chunks (I am using Trader Joes)"}, {"text": "2 -3 garlic cloves, chopped"}, {"text": "3 bay leaves"}, {"text": "1/2-1 teaspoon dried thyme"}, {"text": "1/2 teaspoon dried parsley"}, {"text": "1/4-1/2 teaspoon pepper"}] Instructions: Heat the oil in a dush oven over medium heat. Add celery, potatoes, garlic, bacon, onions and bay leaves until onions are translucent. Add broth and all the spices and bring to boil. Cover, reduce heat and let simmer for about 30 minute. Remove bay leaves. With an emulsion blender, puree until smooth. Serve with a nice crusty bread.

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Recipe: Reese's Peanut Butter Bars Description: This is the recipe my husband always requests when he is having a lunch event at work. They are foolproof and have a rich, homemade flavor. Ingredients: [{"text": "1/2 cup butter or 1/2 cup margarine"}, {"text": "3/4 cup reese creamy peanut butter"}, {"text": "1 3/4 cups sugar"}, {"text": "1 1/2 teaspoons vanilla extract"}, {"text": "4 eggs, slightly beaten"}, {"text": "1 1/2 cups flour"}, {"text": "1/2 teaspoon baking powder"}, {"text": "1/4 teaspoon salt"}, {"text": "2 cups milk chocolate chips (11-12 oz pkg.)"}] Instructions: Heat oven to 350. Grease 13x9 pan. Melt butter. Add peanut butter, stir until melted. Stir in sugar and vanilla. Add eggs; with spoon, stir until well blended. Add flour, baking powder and salt; stir until blended. Stir in chocolate chips. Spread batter into prepared pan. Bake 35 minutes or until top is golden brown and edges are firm. Cool completely in pan on wire rack. Cut into bars.

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Recipe: Christmas Mix Description: Make and share this Christmas Mix recipe from Food.com. Ingredients: [{"text": "1 lb salted peanuts"}, {"text": "1 lb salted cashews"}, {"text": "1 lb salted almond"}, {"text": "1 lb raisins"}, {"text": "1 lb dried cranberries"}, {"text": "1 lb M&M'"}, {"text": "1 lb chocolate-covered peanuts"}] Instructions: Mix together.

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Recipe: Tuscan Farro and Bean Soup (Zuppa di Farro) Description: Zuppa di Farro (farro and bean soup) is an institution in the walled town of Lucca and its surroundings. It is usually made with dried borlotti beans, soaked overnight and cooked the next day for superior texture and flavor, but canned beans work in a pinch. It's served, as all good bean soups are, with a drizzle of good olive oil. A bowl of this washed down with a glass of red wine will keep you warm all winter long. Ingredients: [{"text": "1 splash extra-virgin olive oil for serving"}, {"text": "1 small brown onion, finely chopped"}, {"text": "1 small carrot, finely chopped"}, {"text": "1 stick celery, finely chopped"}, {"text": "2 tablespoons olive oil"}, {"text": "2 ounces (50 grams) pancetta, about 4 thin slices"}, {"text": "1 sprig rosemary"}, {"text": "4 to 5 fresh sage leaves"}, {"text": "1 pinch salt and pepper, to taste"}, {"text": "1/2 of a 14-ounce can (7 ounces or 200 grams) peeled tomatoes"}, {"text": "18 ounces (500 grams) of canned borlotti beans"}, {"text": "3 cups water or vegetable stock, more to taste"}, {"text": "1 cup (200 grams) of farro (semi-pearled or pearled, not whole grain)"}] Instructions: None

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Recipe: White Sangria Description: Make and share this White Sangria recipe from Food.com. Ingredients: [{"text": "1 cup water"}, {"text": "1/2 cup sugar"}, {"text": "6 short cinnamon sticks"}, {"text": "1 (750 ml) bottle dry white wine (Spanish or French is best, no Chardonnay)"}, {"text": "1 cup sparkling water"}, {"text": "1 cup apple juice"}, {"text": "1/2 cup orange juice"}, {"text": "2 oranges, in wedges"}, {"text": "10 cherries, pitted"}, {"text": "2 apples, in chunks"}] Instructions: Heat water, sugar and cinnamon stick until simmering for five minutes, then cool to room temperature. Remove sticks and mix into all remaining ingredients. Chill overnight.

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Recipe: Pasta W/Chicken, Veggies and Alfredo-Pesto Papillote (Foil Pack) Description: Make and share this Pasta W/Chicken, Veggies and Alfredo-Pesto Papillote (Foil Pack) recipe from Food.com. Ingredients: [{"text": "5 cups short pasta, cooked (penne, ziti, elbow, small shell, etc.)"}, {"text": "1 cup alfredo sauce (homemade or store-bought)"}, {"text": "1 tablespoon pesto sauce (homemade or store-bought)"}, {"text": "1/4 cup sun-dried tomato, chopped"}, {"text": "2 cups grilled chicken, cut into strips (your own or pre-packaged thawed)"}, {"text": "3 cups vegetables, your choice (mushrooms, zucchini, broccoli florets, peppers, cauliflower florets, etc.)"}, {"text": "pepper"}, {"text": "1 1/2 cups mozzarella cheese, gouda, cheddar or 1 1/2 cups havarti cheese, diced"}] Instructions: Preheat grill to medium heat. Place two large squares of aluminum foil on work surface. Cover with parchment paper. In a bowl, mix pasta with all ingredients except mozzarella (finishing cheese). Transfer mixture onto parchment paper. Cover with another square of aluminum foil and seal the sides tightly, folding over edges a couple of times. Cook on grill for 10 minutes. Open up the papillote, garnish with mozzarella (or cheese of choice) and continue cooking to melt or brown the cheese. Serve immediately.

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Recipe: Pasta with White Clam Sauce Description: Get Pasta with White Clam Sauce Recipe from Food Network Ingredients: [{"text": "8 very large chowder clams, each about 8 to 10 ounces"}, {"text": "1 little bottled clam juice (if necessary)"}, {"text": "1/2 tablespoon olive oil"}, {"text": "6 cloves garlic, finely minced"}, {"text": "1 1/2 pounds small Manilla clams, washed"}, {"text": "1/4 cup very finely chopped parsley"}, {"text": "1 pound thin, dried pasta, such as capellini"}] Instructions: Put up 6 quarts of water to boil in a large pot. Open the chowder clams, making sure to catch all the clam juice. Mince the clams and reserve them. Measure the juice; it should come to about 2 cups. If it doesn't, make up the difference with bottled clam juice. Then add 1/2 cup water, making 2 1/2 cups liquid in all. Pour the olive oil into a wide heavy pot over medium heat. Add the minced garlic and saute for 4 to 5 minutes or until the garlic just starts to turn gold. Add a little clam juice to loosen the garlic then add the rest of the 2 1/2 cups. Raise heat. Salt the boiling water lightly and add the capellini, stirring well. Cook until just al dente, about 7 to 8 minutes. Simmer the clam juice in its pot for two minutes. Raise heat and add the Manilla clams. Cover. Within two minutes or so, their shells should swing open; remove the Manilla clams from the pot and place them in a bowl. Turn heat to low under clam juice in pot and add the reserved, raw, minced clams. Cook very gently for 1/2 minute. The pasta should be done at this point. Spill the pasta into a colander and place the cooking pot over a low flame. Return the pasta to the cooking pot. Add 2/3 of the clam juice, plus the liquid that has collected in the bowl of Manilla clams. Add 3 tablespoons of the minced parsley. Stir to blend, about one minute. Divide pasta among 5 to 6 individual pasta bowls and top with the remaining clam juice, the remaining parsley, and the Manilla clams. Serve immediately.

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Recipe: Peanut Butter Whipped Cream Description: This peanut butter whipped cream is thicker and glossier than regular whipped cream, making it as dreamy for swooping on cupcakes and cakes as it is for mounding atop a pie or filling a doughnut or eclair. Ingredients: [{"text": "2 cups (480 grams) smooth peanut butter (not natural)"}, {"text": "1/3 cup (66 grams) granulated sugar"}, {"text": "1/2 cup (38 grams) confectioners\\' sugar"}, {"text": "2 cups (470 grams) heavy cream"}, {"text": "1 1/2 teaspoons (7 grams) vanilla extract"}, {"text": "1/2 teaspoon (2 grams) fine sea salt"}] Instructions: None

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Recipe: Slow-Cooker Miracle Garlic Chicken Description: You can cook it for about 4-6 hours on High or about 7-8 hours on Low, depending on the size of the chicken breasts. Some chicken breasts have the tenderloin rib meat attached, which makes them thicker and longer to cook. So take that into consideration for your cook time. You can cook it for about 4-6 hours on High or about 7-8 hours on Low, depending on the size of the chicken breasts. Some chicken breasts have the tenderloin rib meat attached, which makes them thicker and longer to cook. So take that into consideration for your cook time. See post for additional recipe details and to watch the video on making the slow-cooker miracle garlic chicken. Ingredients: [{"text": "* 2 pounds (910g) boneless skinless chicken breasts * 2 (8oz - 225g ea) packages of cream cheese * 2 tablespoons butter * 3 cloves garlic, minced * 1 teaspoon onion powder (or 2 teaspoons dried minced onion) * 1/2 teaspoon paprika * 1/2 teaspoon blac"}] Instructions: In 4 or 6 quart slow-cooker, add chicken, cream cheese, butter, garlic, onion powder (or dried minced onion), paprika, black pepper and dry ranch seasoning. Cook on low heat for 6-8 hours or on high heat for about 4 hours. Shred chicken and give everything in the slow cooker a good stir to combine all the ingredients. Add minced parsley and salt to taste, if needed. Serve warm on rolls, in a sandwich, in tortillas, on rice, or on pasta.

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Recipe: Marshmallow Sandwich Cookies Description: These are super easy to make and kids love them. You can make the cookies in any shape you want. I've even added a little food coloring to the dough (I made a green shamrock version for a St. Patrick's day treat). The original recipe calls for 12 marshmallows, but you may need more (or less) depending on what sort of cut out shape you make. Also, you can use what ever you'd like to drizzle on top. I've used regular chocolate and white chocolate (tinted with food coloring if you wish). You could also use frosting if you want, but I personally didn't like how they turned out when I was experimenting with toppings. Ingredients: [{"text": "1 (18 -20 ounce) package refrigerated sugar cookie dough (or your favorite sugar cookie recipe)"}, {"text": "12 marshmallows"}, {"text": "1/2 cup semi-sweet chocolate chips"}] Instructions: Preheat oven to temperature indicated on package/recipe. Roll out dough on lightly floured surface (I like to use powdered sugar instead of flour) and cut cookies into desired shapes (about 1/8" thickness) and bake for 7-9 minutes. Make sure you have an even number of cookies. Cool completely on wire rack. Place half of the cookies bottom side up on a microwaveable plate and place one marshmallow on each. Microwave for about 15 seconds or until marshmallow puffs up. You may have to do this a few at a time, depending on the size of your microwave. Top with the remaining cookies (bottom side down) to make a sandwich. Melt chocolate chips until smooth either on the stove top or in the microwave. Drizzle the melted chocolate over the top of the sandwich cookies. Allow chocolate to cool completely before serving or storing in a air tight container.

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Recipe: Maple Broiled Scallops or Chicken Breast Bites Description: Make and share this Maple Broiled Scallops or Chicken Breast Bites recipe from Food.com. Ingredients: [{"text": "16 sea scallops (or 16 1-inch pieces of chicken breast)"}, {"text": "6 slices bacon, cut into thirds"}, {"text": "1/4 cup maple syrup"}, {"text": "1/4 teaspoon horseradish"}] Instructions: Mix syrup and horseradish. Wrap each scallop or chicken piece with 1/3 strip bacon and secure with a toothpick. Place on broiler pan, brush with syrup, and broil 3 minutes. Turn, brush, and broil 2-3 minutes more, until bacon is crisp. Serve hot.

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Recipe: Pear and Dried Cherry Crostata Description: This free-form tart is a perfect marriage of buttery crust, sweet honey, luscious fruit, and an unexpected hint of pepper. We love to combine pears with a bit of dried fruit plumped in Madeira, sherry, or dry port. The pairing is homey yet sophisticated, making it one of our favorite desserts featured in our cookbook, The Community Table (Grand Central Publishing release March 24, 2015), by Katja Goldman, Judy Bernstein Bunzl, and Lisa Rotmil. Serve with whipped cream drizzled with honey or powdered sugar. Ingredients: [{"text": "3 tablespoons semolina flour"}, {"text": "2 1/4 cups unbleached all-purpose flour"}, {"text": "1/4 cup sugar"}, {"text": "1 teaspoon kosher salt"}, {"text": "1 cup chilled unsalted butter or solid coconut oil, cut into tablespoon size pieces"}, {"text": "3-4 tablespoons ice water"}, {"text": "1/4 cup madeira, sherry, or dry port"}, {"text": "1/4 cup dried cherries"}, {"text": "3 pears, such as red, Bosc, or Anjou, or a combination"}, {"text": "2 teaspoons lemon juice"}, {"text": "2 teaspoons unbleached all-purpose flour"}, {"text": "1 tablespoon sugar"}, {"text": "1 tablespoon honey"}, {"text": "1/2 teaspoon freshly ground black pepper"}] Instructions: None

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Recipe: Mashed Sweet Potatoes Description: None Ingredients: [{"text": "3 large sweet potatoes, scrubbed"}, {"text": "1/4 to 1/2 cup lowfat chicken broth"}, {"text": "Salt and freshly ground black pepper"}] Instructions: Preheat the oven to 350 degrees F. Prick the potatoes with the tines of a fork and place in a baking dish. Roast until the potatoes are tender, about 45 minutes. Remove from the oven. When cool enough to handle, peel off the skin and place the flesh in a bowl. Mash with a hand masher. Add enough chicken broth to achieve desired consistency. Season with salt and pepper. Be careful adding salt as many chicken broths contain lots of salt already.

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Recipe: Cheesy Skillet Crescent Rolls with Caramelized Onions Description: Cast iron gets screaming hot, so it’s perfect for giving rolls a beautiful crust. Ingredients: [{"text": "4 tablespoons salted butter"}, {"text": "2 small onions, thinly sliced"}, {"text": "1 teaspoon fresh thyme, chopped"}, {"text": "Kosher salt and freshly ground pepper"}, {"text": "1 tablespoon apple cider vinegar"}, {"text": "2 8-ounce tubes refrigerated crescent roll dough, separated into 16 triangles"}, {"text": "4 ounces Swiss cheese, shredded"}] Instructions: Preheat the oven to 375˚ F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Add the onions, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very soft and a deep golden brown, 10 to 15 minutes. Stir in the vinegar and cook, scraping up any browned bits, until evaporated, 1 to 2 minutes. Use a slotted spoon to remove the onions to a paper towel–lined plate and wipe the skillet clean. On the wide end of each dough triangle, spoon a scant tablespoonful of caramelized onions and sprinkle with about 1 tablespoon Swiss cheese. Starting at the wide end, gently roll up the dough around the filling; place in the skillet. There will be some space between each roll, but the rolls will puff up and come together when baked.  Transfer the skillet to the oven and bake until the rolls are golden and puffy, 25 to 30 minutes. Let cool slightly before serving.

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Recipe: Tootie's Potato Salad Description: This salad is definitely best after 24 hours in the refrigerator. You can add lots of sliced green olives to this if you like. Potato salad is a standard hit but it has a lot of formulas and a loyal fan club for each one. Source: unknown Ingredients: [{"text": "- 2 1/2 lbs. potatoes"}, {"text": "- 1/4 cup snipped parsley"}, {"text": "- 2 hard cooked eggs, chopped"}, {"text": "- 5 sweet pickels, finely chopped"}, {"text": "- 1/4 cup finely chopped onion"}, {"text": "- 1/4 cup finely chopped celery"}, {"text": "- 1 cup mayonnaise or salad dressing"}, {"text": "- 1/3 cup evaported milk"}, {"text": "- salt and pepper to taste"}] Instructions: In a 6 quart Dutch oven or stockpot, cook potatoes in boiling water for 20 to 25 minutes or just til tender. Drain well. Peel and cut into large cubes. In large bowl, mix potato cubes, parsley, eggs, pickles, onion and celery In small bowl, mix mayonnaise, evaporated milk, salt and pepper. Stir til well mixed. Pour over potato mixture. Toss well. Cover and chill. Serve cold. Makes 15 side dish servings.

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Recipe: Southwestern Stuffed Peppers Description: None Ingredients: [{"text": "2 cups vegetable broth"}, {"text": "1 tablespoon butter"}, {"text": "1 cup white rice"}, {"text": "2 long mild chile peppers, red or green, cubanelle Italian peppers may be substituted"}, {"text": "1 tablespoon extra-virgin olive oil, 1 turn of the pan"}, {"text": "1 small onion, chopped"}, {"text": "1 cup frozen peas"}, {"text": "1 cup mild or medium prepared taco sauce"}, {"text": "Salt and freshly ground black pepper"}, {"text": "2 tablespoons chopped cilantro leaves or flat leaf parsley, for garnish"}, {"text": "2 scallions, thinly sliced, for garnish"}] Instructions: Preheat a grill pan over high heat. Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed. Split peppers lengthwise and remove seeds, leaving stems in tact. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle. To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper. Load up pepper halves with seasoned rice. Top rice filled peppers with chopped cilantro or parsley and scallions.

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Recipe: Lumberjack cake Description: A recipe I've found on the internet and slightly adjusted to my liking, an australian super cake worth making :) Ingredients: [{"text": "2 apples, peeled and finely chopped"}, {"text": "1 cup chopped dates"}, {"text": "1 teaspoon bicarbonate of soda"}, {"text": "1 cup boiling water"}, {"text": "1 cup sugar"}, {"text": "1 egg"}, {"text": "1 teaspoon vanilla"}, {"text": "1 1/2 cups flour"}, {"text": "1/2 teaspoon salt"}, {"text": "60 g butter"}, {"text": "1/4 cup pecan nuts (optional)"}, {"text": "60 g butter"}, {"text": "1/2 cup brown sugar, firmly packed"}, {"text": "1 -2 tablespoon milk"}, {"text": "1/2 cup shredded coconut"}] Instructions: Combine apples, dates, bicarb soda and water. Allow to cool to lukewarm. Line an 8" 20cm deep cake tin. Heat oven to 180 degrees C. (350 degrees F). Cream butter and sugar until light and fluffy. Add egg and vanilla and beat well. Sift flour and salt, beat in alternately with apple mixture. Pour into tin and bake for approximately 1 hour or until cooked. (layer pecan nuts on top pf cake before pouring topping on) Topping: Make topping by combining butter, sugar, milk and coconut. Use the microwave or the stove top. Heat over low temp till butter and sugar is melted. Spread over hot cake and return to oven for a further 20 minutes or until topping is golden brown.

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Recipe: Orange Creamsicle Cookies Description: I LOVE making these at Christmas time, it is such a break from the chocolate, peppermint coma that can come with the Christmas season. I try to throw in a few citrus treats to keep things fresh. It's really important not to get the "pith" when zesting, it can give the goodies a bitter taste. This recipe can also be adapted to make a "Chocolate Orange Cookie" simply by replacing the white chocolate chips with milk/semi-sweet chips. Ingredients: [{"text": "- 2\u00bd cups all purpose flour"}, {"text": "- \u00be teaspoon baking soda"}, {"text": "- \u00bd teaspoon salt"}, {"text": "- 1 cup (2 sticks) butter, softened"}, {"text": "- \u00bd cup sugar"}, {"text": "- \u00bd cup firmly packed light brown sugar"}, {"text": "- 1 large egg"}, {"text": "- 1/2 teaspoon vanilla extract"}, {"text": "- 1-1/2 teaspoons orange extract"}, {"text": "- 3 tablespoons orange zest (about 3 oranges, depending on sze)"}, {"text": "- 2 cups white chocolate chips"}] Instructions: Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, cream butter and sugars until light and creamy. Beat in egg, vanilla and orange extract until smooth. Gradually add flour mixture until combined. Stir in orange zest and chocolate chips. Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overbake! Cool for several minutes on cookie sheets before transferring to rack to cool completely.

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Recipe: Nopales (Prickly Pear Cactus) Stew Description: There are tricks to this recipe: 1. Finding nopales pads from a Mexican grocery. 2. Finding the willpower to ever put down the spoon after the first bite. Ingredients: [{"text": "2 pound(s) fresh nopales pads. (preferably with spines already cut off)"}, {"text": "1 package(s) shredded chicken (or whatever pre-cooked meat is desired)"}, {"text": "2-4 clove(s) garlic (tailor amount to specific palate)"}, {"text": "1 - onion"}, {"text": "1 can(s) fire roasted tomatoes with garlic"}, {"text": "2 can(s) diced chili, onion, and tomato"}, {"text": "1 can(s) black beans"}, {"text": "1 can(s) butter beans"}, {"text": "1 can(s) navy beans"}, {"text": "1 can(s) chili beans"}] Instructions: How to prepare the Nopales: Slice up the pads first lengthwise then horizontally. You should have cuts of various sizes. Boil in water for 5-6 min. Strain in colander and repeat. The nopales are now prepared. Chop and saute the onion and garlic. Pour all the cans into the crock pot (pour everything inside the cans). Dump the shredded chicken, prepared nopales, and sauteed garlic and onions into the crock pot as well. Stir everything until properly mixed. Use whatever time interval on the crock pot fits your schedule. Make sure dish is warm before serving. A Dutch Oven can be used as substitute for the crock pot. Again make sure stew is warm and ready before serving. Suggest chips and fresh fruit (preferably tropical) for accompaniment.

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Recipe: Blueberry Gluten-Free Crumble Top Muffins Description: If you're looking for a healthier breakfast treat, give these blueberry muffins a try. They're soft and moist with bursts of blueberry flavor. The crumble topping is crunchy yet chewy at the same time. A gluten-free winner! Ingredients: [{"text": "DRY INGREDIENTS"}, {"text": "1/2 cup(s) sweet sorghum flour"}, {"text": "1/2 cup(s) white rice flour"}, {"text": "1/2 cup(s) brown rice flour"}, {"text": "1/4 cup(s) tapioca flour"}, {"text": "1 1/2 teaspoon(s) baking powder"}, {"text": "1 teaspoon(s) xanthan gum or guar gum"}, {"text": "1/2 cup(s) packed brown sugar"}, {"text": "2 pinch(es) stevia"}, {"text": "WET INGREDIENTS"}, {"text": "6 tablespoon(s) butter, melted"}, {"text": "1/2 cup(s) almond rice milk (or up to 3/4 cup)"}, {"text": "2 medium eggs"}, {"text": "1/2 teaspoon(s) vanilla extract"}, {"text": "1/4 teaspoon(s) almond extract"}, {"text": "1 1/2 cup(s) fresh blueberries"}, {"text": "TOPPING INGREDIENTS"}, {"text": "1/3 cup(s) brown rice flour"}, {"text": "1/4 cup(s) brown sugar"}, {"text": "2 teaspoon(s) white sugar"}, {"text": "1/2 teaspoon(s) cinnamon"}, {"text": "2 tablespoon(s) melted butter"}] Instructions: In a medium bowl add all the dry ingredients. Stir and blend together well. I always sift the dry ingredients together, even the brown sugar. In another medium bowl, melted butter, eggs, almond milk, and extracts. Blend together well. Now add wet ingredients to dry ingredients; mix well. Fold in blueberries. Fill your muffin pans about 2/3 full. Prepare the topping. Mix together ingredients so they are kinda crumbly. Put on top of muffins before putting them into your oven. Bake for about 25 minutes at 375. Eat and enjoy!

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Recipe: Strawberry - Peach Jam Description: Chopped summer fruit, honey, schnapps and the merest hint of sugar (only there to dissolve the pectin) are the only players in this jar of sunshine! Try it on toast, or in between sponge cake layers! Ingredients: [{"text": "2 cups halved strawberries"}, {"text": "1 1/2 cups peeled diced peaches"}, {"text": "1/3 cup honey"}, {"text": "2 tablespoons peach schnapps"}, {"text": "2 teaspoons calcium water (from Pomona's)"}, {"text": "2 tablespoons superfine sugar"}, {"text": "2 teaspoons pomona's pectin"}] Instructions: In a saucepan, combine the strawberries, peaches, and honey. Bring to a boil, then reduce heat and simmer 5 minutes, until berries and peaches begin to break down. Stir in the schnapps and calcium water and bring back to a boil. Whisk the sugar and pectin together and add to the boiling liquid. Boil, stirring constantly, for 2 minutes. Can 10 minutes in a waterbath or spoon into a jar and refrigerate.

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Recipe: Authentic Tomatillo Salsa Description: I stayed with the Ceja family a few years ago because I was nosing in on a documentary that was being filmed about their amazing family vineyard and Latino heritage. Amelia Ceja cooked meal after meal of scrumptious food, but unfortunately, this salsa is the only recipe I took away with me. It's soo good, and pretty easy to make. The tomatillos should really be done on a smoking-hot grill so you can get that smoky flavor. Yum. Ingredients: [{"text": "1 lb fresh tomatillo"}, {"text": "8 fresh jalapeno peppers"}, {"text": "2 garlic cloves"}, {"text": "1/4 cup chopped fresh cilantro"}, {"text": "salt"}] Instructions: Peel the tomatillo's husk and rinse in water. Grill or roast the tomatillos and the peppers until the skins appear burned. Do not peel the skins. In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth. Add the cilantro and salt and process for an additional 8 seconds.

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Recipe: Bolognese Sauce Description: This hardy meat sauce is often referred to as Ragù, short for Ragù alla Bolognese.  A version of it made with meatballs, sausages, and any leftover meat was a staple in our household, served at least one night every week.   In parts of Italy, the sauce starts with a battuto, a flavor pack made with minced carrots, celery, onion and salt pork.  Once cooked together, it is called soffritto.  Mom usually started her "gravy" with slices of salt pork, discarded once rendered.  Next she sautéed onion and garlic until transparent and also discarded them.  Meats were browned and mostly cooked through, followed by tomato paste, crushed tomatoes and lots of basil.  Here's a very simple version we frequently make at home.  It's the ultimate comfort food, is really easy to make, and it is simply delicious.  We always double the recipe and freeze dinner portions.  Italians believe leftover sauce tastes even better than the original.  "Italian" just doesn't get any better than this!  Remember, PLEASE DO NOT overcook the pasta. Ingredients: [{"text": "3 large sliced garlic cloves"}, {"text": "1/4 cup olive oil"}, {"text": "1 lb ground mild italian sausage meat without casing"}, {"text": "1 1/4 lbs ground beef"}, {"text": "2 (28 ounce) cans crushed italian plum tomatoes with puree"}, {"text": "1/4 teaspoon red pepper flakes"}, {"text": "1 tablespoon dried Italian herb seasoning"}, {"text": "2 -3 sprigs fresh basil"}, {"text": "1 lb pasta"}] Instructions: Sauté garlic in the olive oil.  Discard when lightly brown. Add ground sausage and beef.  Using the edge of a spatula, chop to break meats apart while browning.  When cooked through, add both cans of tomatoes, red pepper flakes, Italian seasoning, sprigs of basil and a few grinds of black pepper. Simmer for at least 2 1/2 to 3 hours with cover jarred, adding water as needed.  Stir occasionally to prevent bottom from burning. When ready to eat, briskly boil 4 to 6 quarts of water in a large pot with a tablespoon of Kosher salt.  Add pasta, stirring initially to prevent sticking.  When water reaches a second boil, reduce heat but still maintaining a boil.  Cook pasta al dente, firm and chewy, about 12 minutes.  Sample pasta for proper texture earlier to ensure pasta isn't overcooked.  When ready, drain in a strainer. Discard basil.  Adjust for salt. Scoop a ladle or two of the sauce on the bottom of the pot used to cook the pasta.   Mix strained pasta in the pot with a large spoon.  When coated, place in a serving platter or individual bowls and top with lots of sauce.   Pass grated or shredded parmigiana cheese. Refrigerate or freeze leftover sauce.

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Recipe: Make Ahead Pineapple Meatballs Description: These delicious meatballs are easy to make because you don't have to brown them. They are our modified recipe from a kids cookbook. My boys love helping to make them and they always disappear at pot luck meals. These meatballs are great as a main course served over your favourite rice or as an appetizer. It also cooks up nicely in a slow cooker. I double the recipe (two pans) for potlucks as they go so fast. The do really well made ahead of time. Refrigerate up to 3 days or freeze up to 3 months. Note: I strongly recommend using extra lean ground beef. If you use regular ground beef, you should bake them ahead and refrigerate them. The fat will harden on top and can easily be taken off, then reheat the meatballs in the oven, stove top or microwave. Ingredients: [{"text": "175 ml ketchup"}, {"text": "15 ml Worcestershire sauce"}, {"text": "15 ml vinegar"}, {"text": "30 ml brown sugar"}, {"text": "398 ml pineapple slices, drained"}, {"text": "125 ml sweet onions, chopped"}, {"text": "500 g extra lean ground beef"}, {"text": "125 ml cooked rice, we prefer brown rice"}, {"text": "50 ml milk"}, {"text": "1 ml sea salt"}] Instructions: Preheat oven to 350°F (180°C). In a small bowl, combine the first four ingredients until sugar dissolves. Using cooking spray or olive oil, grease a 9x13 casserole dish. In a large bowl, combine the last five ingredients, mixing well with your hands. Roll into 2 cm balls and place, single layer into the casserole dish. Lay drained pineapple slices over the top of the meatballs, single layer. Pour sauce over meatballs & pineapples. Bake for 60 minutes. Serve immediately or let cool and refrigerate or freeze. Enjoy!

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Recipe: Merveilles Frites De Bourgogne (Fried Wonders from Burgundy) Description: I remember having these when I visited Dijon. I have never tried to make them myself but the ones I had in Dijon were pretty wonderful. Prep time includes resting time for dough. Ingredients: [{"text": "250 g flour"}, {"text": "3 eggs"}, {"text": "40 g sugar"}, {"text": "1 lemon zest"}, {"text": "30 ml cognac"}, {"text": "80 g softened butter"}, {"text": "1 pinch salt"}, {"text": "50 g powdered sugar"}, {"text": "600 g oil"}, {"text": "400 g lard"}] Instructions: The day before: In a bowl mix flour and sugar, dig a well in the center, pour in eggs, brandy, butter and lemon zest. Mix it well until dough is smooth. Wrap the dough in a cloth and set aside in the refrigerator overnight so it rests. On the next day, roll out the dough in a square, 2 to 3 mm thick. Cut strips 2 cm wide and 7 cm long. (Try flour as little as possible so as not to alter the proportions of the recipe, so the flavors.). Heat the mixture of lard and oil has about 140 º C in a deep-fryer. Fry 3 to 4 minutes. Dab with a cloth to remove excess oil. Sprinkle with icing sugar and eat while still warm.

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Recipe: Tallegio Toasts with South Indian Tomato Chutney Description: None Ingredients: [{"text": "2 pints cherry tomatoes"}, {"text": "1 shallot, minced"}, {"text": "1 clove garlic, minced"}, {"text": "1/4 cup malt vinegar"}, {"text": "1/4 cup water"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "1 tablespoon brown sugar"}, {"text": "1 tablespoon olive oil"}, {"text": "1 heaping teaspoon black or brown mustard seeds"}, {"text": "1 heaping teaspoon cumin seeds"}, {"text": "1 large wedge Tallegio cheese (about 10 to 12-ounces)"}, {"text": "1 French baguette"}] Instructions: Preheat the oven to 350 degrees F.  In a medium saucepan over medium-high heat, combine the tomatoes, shallot, garlic, vinegar, water, and a sprinkling of salt, and pepper. Bring the mixture to a boil, and then turn down to a simmer, cooking about 5 minutes. Add the brown sugar. Cook another 5 minutes. Remove the saucepan from the heat.  In a small saute pan, heat the olive oil until shimmering. Add the mustard seeds and cumin seeds and cook until they start popping. Pour the contents of the pan into the tomato chutney. Stir and season with salt, and pepper, to taste.  Slice the baguette into 1/4-inch rounds. Place the slices on a large baking sheet and toast in the oven for 5 to 10 minutes, or until lightly golden.  Serve a small wedge of cheese on each toast with a dollop of chutney. Enjoy!

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Recipe: Old Fashioned Pound Cake Description: This is from the Great American Recipes collection. To freeze: cut into slices and wrap in foil or plastic wrap. Ingredients: [{"text": "1/2 cup butter, softened"}, {"text": "1/4 cup vegetable shortening"}, {"text": "1 cup sugar"}, {"text": "1 1/2 teaspoons pure vanilla extract"}, {"text": "1 1/2 teaspoons lemon extract"}, {"text": "1 1/2 teaspoons fresh lemon juice"}, {"text": "3 eggs"}, {"text": "1 1/2 cups all-purpose flour"}, {"text": "1 teaspoon baking powder"}, {"text": "1/2 cup milk"}, {"text": "lemon slice (to garnish) (optional)"}] Instructions: In a large bowl, cream butter and shortening until smooth. Add sugar, vanilla, lemon extract and lemon juice. Beat until fluffy. Add eggs, one at a time, beating after each addition. Sift together flour and baking powder, add to the creamed mixture alternately with the milk, mixing thoroughly after each addition. Grease and flour a 9x5 inch loaf pan. Pour batter into prepared pan. Bake at 350 degrees for 1 hour or until a wooden skewer inserted in the center comes out clean. Cool 15 minutes on wire rack, then remove from pan.

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Recipe: Fat-Free Paneer Description: from "food for 7 stages of life" - http://www.foodfor7stagesoflife.com/2010/08/how-to-make-organic-and-fat-free-paneer-at-home.html Ingredients: [{"text": "8 cups skim milk"}, {"text": "1/4 cup fat free plain yogurt"}, {"text": "1 1/2 tablespoons fresh lemon juice"}] Instructions: Bring milk to a boil in a heavy bottomed stock pot, stirring frequently. As soon as the milk starts boiling (around 212F), remove from heat. Stir in yogurt. Add 1/2 tbsp lemon juice and stir. Add more as required until the milk curdles and separates from the whey. Place a cheese cloth in the bottom of a large bowl or in the bottom of a strainer. Pour the curdled milk into the cloth. Bring the sides of the cloth together and tie it. Wash it in running water to remove any lemon flavor. Hang the bundle over a bowl. Gentle squeeze to remove any excess water. Leave for 20 minutes. After 20 minutes have passed, shape the bundle into the shape you would like your paneer to be (but don't remove it from the cheese cloth!). Place the shaped bundle in a shallow pan and place a heavy object on top of it. Let rest for 30 minutes. After 30 minutes, unwrap the cloth and enjoy! The paneer may be kept in the refrigerator in a zip-lock bag for up to one week or frozen for longer.

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Recipe: Cheeseburger Soup Description: A delicious cheese sauce based soup made with ground beef and lots of veggies! My 2 year old daughter licks her bowl clean everytime I make a pot of this soup, not to mention anyone else I serve it to. Ingredients: [{"text": "1 tablespoon oil"}, {"text": "1/2 lb extra lean ground beef"}, {"text": "1/2 medium onion"}, {"text": "3 stalks celery"}, {"text": "3 carrots"}, {"text": "5 cups chicken broth or 5 cups vegetable broth"}, {"text": "1/2 teaspoon dried parsley"}, {"text": "1/2 teaspoon dried basil"}, {"text": "1/2 cup alphabet pasta (or other small noodle)"}, {"text": "salt & pepper"}, {"text": "3 tablespoons butter"}, {"text": "1/4 cup flour"}, {"text": "1 1/2 cups milk"}, {"text": "1 cup cheddar cheese (grated)"}] Instructions: Heat 1 tbsp oil in a large soup pot over medium heat. Add onions and saute until soft. Add ground beef and stir frequently until browned. Drain ground beef. Chop celery & carrots into small pieces. Add to onions and beef and continue to saute for a few minutes. Add broth, alphabet noodles, and seasonings. Continue to cook over medium heat, stirring often. Meanwhile in a smaller saucepan melt butter over medium heat (to begin making the cheese sauce). Stir flour in to make paste, then add milk. Continue stirring on low heat until sauce begins to thicken and then add cheese. Continue to stir until cheese has melted. Add cheese sauce to soup and stir well. Add salt and pepper to taste. Cook on low heat until noodles and vegetables are tender (approximately 1 hour). Enjoy bowl, after bowl, after bowl -- until it's all gone!

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Recipe: Grandma Small's Red Rice Soup Description: Growing up I always loved going to Grandma & Grandpa Small's on cold day.. Walking in you always felt at home and the smell of red rice soup cooking was always amazing.. anytime I make this, I am transported back in time & smile at the memories I have thanks 2 a simple yet delicious soup Ingredients: [{"text": "1 cup(s) rice"}, {"text": "1 small whole chicken"}, {"text": "1 can(s) tomato sauce"}, {"text": "2-3 stick(s) carrots, chopped"}, {"text": "2-3 stick(s) celery, chopped"}, {"text": "1 can(s) chicken stock"}, {"text": "- salt & pepper to taste"}] Instructions: In large pot, fill 2/3 with water & add chicken. Bring to a boil, lower heat to simmer. When meat is done, remove to cool. in the same pot, add rice, vegetables, tomato sauce & chicken stock, bring to a boil, then cover & simmer until rice is done (will be soupy) Skin & clean chicken, shred & add back into soup (add water if needed) additional options: ~saute carrots, onions, garlic, & celery prior to boiling chicken, remove once sauteed to cool then add water & chicken.. add vegetables back to broth once chicken is removed ~add 1 can diced tomatoes

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Recipe: Roasted Tomato Soup Recipe Description: A recipe for Roasted Tomato Soup : Roasting tomatoes brings out their flavour making this simple tomato soup oh so good! Ingredients: [{"text": "2 pounds tomatoes, cut in wedges"}, {"text": "1 red pepper, cut in half and seeded"}, {"text": "1 onion, sliced into rings"}, {"text": "4 cloves garlic, whole and unpeeled"}, {"text": "olive oil"}, {"text": "salt and pepper to taste"}, {"text": "1/4 teaspoon smoked paprika"}, {"text": "1 teaspoon oregano"}, {"text": "2 cups vegetable broth or chicken broth or chicken stock"}, {"text": "1/4 cup heavy cream, optional"}] Instructions: Place the tomatoes, red pepper, onions and garlic on a baking pan with the cut sides up. Drizzle a bit of olive oil over everything and season with salt and pepper. Roast in a 375F/190C preheated oven for 45 minutes. Place everything but the cream into a sauce pan and simmer for 15 minutes. Puree with a hand blender to desired consistency and mix in the cream.

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Recipe: coffee shoofly pie Description: since moving to pa my family has become addicted to shoofly pie. this recipe is great, with a pudding-like bottom, and a cake-like top. adapted from bon appetit Ingredients: [{"text": "1 prepared baked pie crust"}, {"text": "1 cup flour"}, {"text": "1/2 cup light brown sugar"}, {"text": "1/2 cup chilled butter, cut into 1/2 inch cubes"}, {"text": "1 cup hot water"}, {"text": "1/2 teaspoon instant espresso powder"}, {"text": "1 teaspoon baking soda"}, {"text": "3/4 cup light corn syrup"}, {"text": "1/4 cup mild molasses"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1 dash salt"}, {"text": "1 dash cinnamon"}, {"text": "powdered sugar, for topping"}] Instructions: preheat oven to 350. in a large bowl mix flour and sugar. cut in butter until blended and crumbly. mix expresso with hot water in a medium bowl. add in baking soda, corn syrup, vanilla, salt, cinnamon. pour crumb mixture into crust. pour in liquid mixture, bake 35 minutes until set in center. cool on wire rack. sprinkle with powdered sugar.

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Recipe: Mediterranean Stuffed Chicken Breasts Description: In my first apartment, I started cooking chicken with feta and sundried tomatoes. Now I serve it with rice pilaf and a salad. —Amanda Rochette, Watertown, Massachusetts Ingredients: [{"text": "1 cup crumbled feta cheese"}, {"text": "1/3 cup chopped oil-packed sun-dried tomatoes"}, {"text": "4 boneless skinless chicken breast halves (6 ounces each)"}, {"text": "2 tablespoons olive oil from sun-dried tomatoes, divided"}, {"text": "1 teaspoon Greek seasoning"}] Instructions: Preheat oven to 375°. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick. Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165°. Discard toothpicks before serving.

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Recipe: Pom Syrup Description: Based on a recipe from the December 2009 issue of Cuisine At Home. Use to top pancakes, waffles, French toast, or ice cream. Ingredients: [{"text": "2 cups pomegranate juice"}, {"text": "1/2 cup sugar"}, {"text": "1/4 cup ruby red grapefruit juice, freshly squeezed"}] Instructions: Add all ingredients to a saucepan set over medium heat. Simmer mixture for 30 minutes. Cool completely. Store in covered container in the refrigerator.

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Recipe: Peanut Butter and Chocolate Marble Cake Description: A swirl of peanut butter and chocolate fun filled scrumptious dessert. and not too heavy on the waist too ;) Ingredients: [{"text": "2 tablespoons creamy peanut butter"}, {"text": "100 g butter"}, {"text": "1/2 cup granulated sugar"}, {"text": "1/2 cup brown sugar"}, {"text": "2 medium eggs"}, {"text": "2 ounces dark cooking chocolate"}, {"text": "2 tablespoons cocoa powder"}, {"text": "1/2 cup sweetened condensed milk"}, {"text": "1/2 cup milk"}, {"text": "2 cups flour"}, {"text": "2 teaspoons baking powder"}, {"text": "2 teaspoons vanilla essence"}, {"text": "1 pinch salt"}, {"text": "1/4 cup chocolate chips (optional)"}, {"text": "1/4 cup peanut butter chips (optional)"}] Instructions: Preheat the oven to 350 degrees F. Cream the peanut butter, butter and both sugars until light and fluffy. Meanwhile melt the dark cooking chocolate with just a little bit of butter. Beat in the eggs. Mix in the flour, baking powder, salt, sweetened condensed milk, milk and vanilla. Divide the batter into two portions. To one portion, mix in the cocoa powder and melted dark baking chocolate. Add in the peanut butter chips if desired. To the other portion, add the chocolate chips. Alternately spoon in huge globs of both into a greased 8 inch round baking tin. With a knife or toothpick, slowly run through the batter in a swirling motion. Bake for 30-40 minutes or until knife comes out clean/done. You can add chocolate frosting if you want ;).

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Recipe: Homemade Fish Sticks Description: Make and share this Homemade Fish Sticks recipe from Food.com. Ingredients: [{"text": "1 (1 lb) package frozen white fish fillet (sole, haddock, cod or Boston bluefish)"}, {"text": "1/4 cup dry breadcrumbs"}, {"text": "1/4 cup wheat germ"}, {"text": "1/4 cup sesame seeds"}, {"text": "1 teaspoon paprika"}, {"text": "1/4 teaspoon salt"}, {"text": "pepper"}, {"text": "1 egg"}, {"text": "1 tablespoon vegetable oil"}] Instructions: Remove wrapping from fish. In shallow dish, thaw on medium-low in microwave 2-3 minutes or just until fish can be cut with knife. Do not separate into filets. Cut crosswise into 8 even sticks. In shallow dish, combine breadcrumbs, wheat germ, sesame seeds, paprika, salt and pepper to taste. In a bowl, beat together egg and oil. Roll fish sticks in bread crumb mixture, then in egg mixture, then again in bread crumb mixture. Heat browning dish at HIGH 4 minutes or according to manufacturers directions. Brush dish with oil. Arrange fish sticks on dish like spokes on a wheel. Microwave HIGH for 1 1/2 minutes and turn fish over. Microwave HIGH for 2-3 minutes or until fish is opaque and flakes easily when tested with fork. Alernatively, on roasting rack, arrange fish like spokes in a wheel and microwave at HIGH 5-6 minutes or until fish is opaque and flakes easily when tested with fork. Rotate dish once during cooking.

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Recipe: Twix Thumbprints Description: Looking for an easy caramel cookie recipe? This Twix Thumbprints Recipe from Delish.com is the best. Ingredients: [{"text": "2 3/4 c. all-purpose flour"}, {"text": "1/4 tsp. kosher salt"}, {"text": "1 c. butter"}, {"text": "1 1/2 c. sugar"}, {"text": "1 large egg"}, {"text": "1 tsp. pure vanilla extract"}, {"text": "2 c. jarred caramel"}, {"text": "1 c. semi-sweet chocolate chips, melted"}] Instructions: Remove cookies from freezer and bake until golden, 13 to 15 minutes. Let cool.

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Recipe: Feta and Spinach Rolls Description: My own invention that I took to a party yesterday and got asked for the recipe aseveral times. Aus puff pastry comes as interleaved sheets of which there are 6 in a 1kg packet. Ingredients: [{"text": "200 g feta cheese, crumbled"}, {"text": "1 small onion, finely chopped"}, {"text": "200 g frozen spinach, defrosted and squeezed dry"}, {"text": "1/2 cup dried breadcrumbs"}, {"text": "2 lightly beaten eggs"}, {"text": "1 tablespoon lemon juice"}, {"text": "2 tablespoons pine nuts, toasted"}, {"text": "1 tablespoon chopped of fresh mint"}, {"text": "1/2 teaspoon dried dill"}, {"text": "salt and pepper (lots of pepper)"}, {"text": "2 sheets puff pastry, defrosted and cut in half"}, {"text": "2 tablespoons milk"}] Instructions: Preheat oven to 200c. Mix all ingredients together (except pastry sheets). Lay pastry sheets (with plastic attached) out on your counter. Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge. No piping bag? Divide mix in 4 and spoon this along the long edge. Roll up, peeling the plastic away as you roll. Seal the inner edge with a little water. Cut each of these rolls into three, then cut each smaller roll ALMOST through in the middle (leave the bottom intact). When they are cooked, I cut them right through to make a bite sized roll, but cooking them this way keeps them moister. Place on a baking tray, brush each with a little milk, then cook in pre heated oven for about 20 minutes or until golden brown on top and cooked through.

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Recipe: The Ultimate Cookie Dough Cake Description: Your inner child will flip for this cake. A layer of chocolate-chip cookie dough is sandwiched inside classic vanilla cake, then drizzled with chocolate ganache and decorated with cookies -- and, dare we say it, more chocolate chips! Ingredients: [{"text": "2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more buttering for the pans"}, {"text": "3 cups all-purpose flour, plus more for the pans (see Cook's Note)"}, {"text": "1 tablespoon baking powder"}, {"text": "1/2 teaspoon fine salt"}, {"text": "1 1/2 cups granulated sugar"}, {"text": "4 large eggs, at room temperature"}, {"text": "1 tablespoon pure vanilla extract"}, {"text": "1 1/4 cups heavy cream"}, {"text": "1 cup mini semisweet chocolate chips"}, {"text": "2 1/4 cups all-purpose flour"}, {"text": "3/4 teaspoon baking soda"}, {"text": "3/4 teaspoon fine salt"}, {"text": "1 1/2 cups packed light brown sugar"}, {"text": "3/4 cup granulated sugar"}, {"text": "1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature"}, {"text": "6 tablespoons plain yogurt"}, {"text": "1 1/2 teaspoons alcohol-free vanilla extract"}, {"text": "1 cup mini semisweet chocolate chips"}, {"text": "4 ounces semisweet chocolate"}, {"text": "1/3 cup heavy cream"}] Instructions: For the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans and line the bottoms with parchment. Butter the parchment and dust the pans with flour, tapping out the excess. Whisk together the flour, baking powder and salt in a large bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla.   Reduce the speed to medium and add the flour mixture in 3 batches, alternating with the cream, beginning and ending with the flour; beat until just smooth, about 3 minutes.   Divide the batter between 2 of the prepared pans. Bake until the cakes are light golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool for 10 minutes. (Leave the oven on for the cookie dough.) Invert the cakes out onto the racks (remove the parchment) to cool completely, about 1 hour. Trim the tops of the cakes with a long serrated knife to make level, if needed.   For the cookie dough: Meanwhile, microwave the flour in a small microwave-safe bowl for 1 minute (see Cook's Note). Remove and stir well. Microwave for an additional minute or until the temperature registers 180 degrees F on an instant-read thermometer. Sift into a medium bowl, then whisk in the baking soda and salt. Beat the brown sugar, granulated sugar, butter, yogurt and vanilla in a large bowl with an electric mixer on medium-high speed until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated, about 1 minute. (Turn off the beaters and use your hands to help combine if needed). Fold in the chocolate chips with a rubber spatula or mix them in with your hands. (You should have about 4 cups of cookie dough.) Remove 1/4 cup cookie dough and roll into 6 heaping teaspoon sized balls and place them 1-inch apart on a baking sheet. Bake until the cookies are set and browned around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes then transfer to a rack to cool completely, about 25 minutes. Cut the cookies in half.  Make the ganache: Place the chocolate in a medium bowl. Bring the heavy cream to a boil in a small saucepan over medium-high heat. Pour the cream over the chocolate and let sit for 5 minutes. Stir until the chocolate is completely melted and smooth.  Assemble the cake: Place a cake layer on a cake stand or platter. Press half of the remaining cookie dough evenly on top of the cake (it should be about a 1/2-inch-thick layer). Top with the other cake round and then press the remaining cookie dough evenly on top of the cake. Drizzle some of the ganache around the edge of the cake letting it drip down the sides. Drizzle 2 tablespoons of the ganache over the top of the cake. Spread the remaining ganache around the bottom of the cake to make a 1-inch border. Press the mini chocolate chips into the ganache. Decorate the top of the cake with the cookie halves. Chill until the ganache has set, about 20 minutes. 

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Recipe: Pickled Mango With Ginger Description: Get Pickled Mango With Ginger Recipe from Food Network Ingredients: [{"text": "1 cinnamon stick"}, {"text": "1 teaspoon cumin seeds"}, {"text": "1/2 teaspoon black peppercorns"}, {"text": "3 cardamom pods, crushed"}, {"text": "3/4 cup distilled white vinegar"}, {"text": "1/4 cup sugar"}, {"text": "Juice of 1/2 lemon"}, {"text": "Kosher salt"}, {"text": "6 thin slices peeled ginger"}, {"text": "2 dried chiles de arbol"}, {"text": "2 large firm mangoes, peeled and cut into 1/2-inch-thick wedges"}] Instructions: Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes. Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week.

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Recipe: Chocolate Chip Bundt Cake Description: How to make Chocolate Chip Bundt Cake Ingredients: [{"text": "2 cup(s) flour"}, {"text": "2 tablespoon(s) butter"}, {"text": "1/2 cup(s) chocolate chips"}, {"text": "1.5 teaspoon(s) vanilla extract"}, {"text": "1/2 cup(s) chocolate chips"}, {"text": "3 - eggs"}, {"text": "1.25 cup(s) milk"}, {"text": "1/2 cup(s) shortening"}, {"text": "1/2 teaspoon(s) baking soda"}, {"text": "1 teaspoon(s) salt"}, {"text": "3 teaspoon(s) baking powder"}, {"text": "1/2 cup(s) sugar"}, {"text": "1 cup(s) brown sugar"}, {"text": "1 tablespoon(s) corn syrup, light"}] Instructions: Preheat oven to 350. Grease and flour a bundt pan. Measure all ingredients except last three, in large bowl; blend 1/2 minute on low speed, scraping constantly. Beat 3 minutes on high speed, scraping occasionally; pour into pans and bake 40-45 minutes or clean pick. Cool, spread with glaze, made out of remaining ingredients. Heat ingredients over low heat, stirring constantly until chocolate is melted. slightly cool and spread on cake - VERY RICH!

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Recipe: Common Gingerbread Description: Looks like brownies, feels like brownies but tastes like gingerbread! Serve with whipped cream. I made it with blackstrap molasses Ingredients: [{"text": "2 tablespoons butter"}, {"text": "1/2 cup molasses"}, {"text": "1/2 cup brown sugar"}, {"text": "1/2 cup buttermilk"}, {"text": "1 egg"}, {"text": "1 1/2 cups all-purpose flour"}, {"text": "2 teaspoons baking soda"}, {"text": "1 teaspoon ginger"}, {"text": "1/4 teaspoon salt"}, {"text": "1/4 teaspoon mace"}, {"text": "1/2 teaspoon cinnamon"}, {"text": "1/2 teaspoon nutmeg"}, {"text": "1/2 teaspoon allspice"}] Instructions: Combine butter, molasses, brown sugar, and buttermilk in a medium saucepan over low heat. Heat until butter is melted and remove from heat. When cool, beat in egg. In a bowl, combine flour, baking soda, spices and salt; fold into moist ingredients. Turn into a greased and floured 9-inch cake pan and bake in the middle of a preheated 350 F oven for 30 minutes or until a tester comes out clean. Cool before serving.

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Recipe: Millet Orange Bread ( Breadmaker 1 1/2 Lb. Loaf) Description: Make and share this Millet Orange Bread ( Breadmaker 1 1/2 Lb. Loaf) recipe from Food.com. Ingredients: [{"text": "1 cup water, plus (70\u00ba to 80\u00baF)"}, {"text": "2 tablespoons water (70\u00ba to 80\u00baF)"}, {"text": "3 tablespoons millet or 3 tablespoons cracked bulgur wheat"}, {"text": "3 tablespoons honey"}, {"text": "1 tablespoon vegetable oil"}, {"text": "1 1/2 teaspoons finely shredded orange rind"}, {"text": "1 1/4 teaspoons salt"}, {"text": "2 cups bread flour"}, {"text": "1 cup whole wheat flour"}, {"text": "2 teaspoons bread machine yeast"}] Instructions: Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding millet and orange peel with liquids. Process on basic/white or whole wheat bread cycle; use medium/normal or light crust color setting. Remove bread from pan; cool on wire rack.

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Recipe: Cinnamon Apple Tart Description: Make and share this Cinnamon Apple Tart recipe from Food.com. Ingredients: [{"text": "50 g butter, melted"}, {"text": "250 g puff pastry"}, {"text": "2 tablespoons brown sugar"}, {"text": "3 apples, coreed peeled, finely sliced"}, {"text": "1 tablespoon lemon juice"}, {"text": "1 tablespoon cinnamon"}] Instructions: Brush a little of the butter into a loose bottom 23 cm pie tin. Preheat oven to 200 C / 400 F/ Gas 6. Roll out the pastry and line the base of the tin with the pastry. Brush generously with butter and sprinkle half the sugar over the pastry, avoiding the edges. Toss the apple slices in the lemon juice and coat with the remaining sugar and cinnamon. Cover the base with the apples, leaving a 2 cm gap around the edge. Drizzle the remaining butter over the apples and dust with a little more cinnamon. Bake in the middle of the oven for 20 - 25 minutes until the apple is soft and slightly golden and the pastry rim looks crisp.

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Recipe: Border Grill's Sweet-And-Sour Mix Description: Make and share this Border Grill's Sweet-And-Sour Mix recipe from Food.com. Ingredients: [{"text": "2 cups fresh lemon juice"}, {"text": "1/4 cup freshly squeezed lime juice"}, {"text": "1/4 cup freshly squeezed orange juice"}, {"text": "1 1/2 cups simple syrup"}] Instructions: Combine ingredients in a glass container. Mix can be covered and refrigerated for 1 to 2 days.

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Recipe: Salted Butterscotch Brownie Cake? Description: i create this first brownie cake recipe,it filled with first-ever salted butterscotch and it's double layer? Ingredients: [{"text": "1 cup(s) butterscotch chips"}, {"text": "1 box(es) fudge brownie mix"}, {"text": "1/2 cup(s) water"}, {"text": "2/3 cup(s) vegetable oil"}, {"text": "3 large eggs"}, {"text": "1 cup(s) butterscotch ice cream topping"}, {"text": "2 teaspoon(s) sea salt"}, {"text": "1 teaspoon(s) coconut extract"}, {"text": "1 container frozen whipped topping,thawed"}, {"text": "1 package(s) (8 ounces) cream cheese,softened"}, {"text": "1 packet butterscotch instant pudding mix"}, {"text": "1 cup(s) chocolate syrup"}, {"text": "CREAM OF SALTED BUTTERSCOTCH"}, {"text": "1/2 cup(s) margarine"}, {"text": "3/4 cup(s) heavy cream"}, {"text": "1/2 cup(s) butterscotch syrup"}, {"text": "2 teaspoon(s) sea salt"}] Instructions: Preheat oven to 350 degrees F.Coat two 9' inch round cake pans with cooking spray.Add butterscotch chips. In a large bowl,combine brownie mix,water,vegetable oil and eggs.Beat on medium speed for 40 seconds until blended. Stir in butterscotch ice cream topping,sea salt and coconut extract.Beat again on low speed for 3 minutes. Pour the batter into prepared cake pans.Bake for 25 minutes or until a toothpick inserted the center comes out clean.Cool completely for 10 minutes. In a medium bowl,combine whipped topping,cream cheese,pudding mix and chocolate syrup;whisk well for 3 minutes until blended.Set aside. To make Cream of Salted Butterscotch;in a small saucepan,combine margarine,heavy cream,butterscotch syrup and sea salt.Stir well.Let it simmer for 5 minutes until completely thickened.Remove from heat. Place first brownie cake onto a serving plate.Spoon cooled cream of salted butterscotch evenly. Add second brownie cake on top.Spread Refrigerate for 2 hours before serving.

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Recipe: Snapper Baked With Cumin and Lemon Description: Make and share this Snapper Baked With Cumin and Lemon recipe from Food.com. Ingredients: [{"text": "1 whole red snapper, cleaned and scaled (approx 2kg)"}, {"text": "1 tablespoon parsley, finely chopped"}, {"text": "4 teaspoons ground cumin"}, {"text": "6 teaspoons paprika"}, {"text": "2 garlic cloves, crushed"}, {"text": "1 teaspoon fresh ground black pepper"}, {"text": "1 teaspoon salt"}, {"text": "1/2 cup olive oil"}, {"text": "1 lemon, cut into slices"}] Instructions: Mix together all ingredients (except lemon slices and fish) in a bowl. Smear this mix over the fish-inside and out. Take a piece of foil large enough to enclose the fish and lay half the lemo slices down the centre of it. Lay the fish on the lemon slices and top with the remaining lemon slices. Place on a baking tray and bake in a moderate (190c) oven for about 30 minutes. Turn off the heat and allow the fish to rest for 10 minutes before serving on a large platter with the juices poured over.

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Recipe: Peking Fish Description: Make and share this Peking Fish recipe from Food.com. Ingredients: [{"text": "1/2 cup water, plus"}, {"text": "2 tablespoons water"}, {"text": "1/4 cup hoisin sauce"}, {"text": "2 garlic cloves, minced"}, {"text": "2 tablespoons grated gingerroot"}, {"text": "2 tablespoons soy sauce"}, {"text": "1 tablespoon seasoned rice vinegar"}, {"text": "3 teaspoons cornstarch"}, {"text": "1 lb halibut fillet (1-inch thick)"}, {"text": "2 teaspoons dry sherry"}, {"text": "1 teaspoon chili oil"}, {"text": "4 cups broccoli florets (2 x 1/2 inch pieces)"}, {"text": "3 small carrots, sliced"}, {"text": "1 medium yellow bell peppers or 1 medium red bell pepper, cut into 3/4-inch pieces"}, {"text": "1 small red onion, cut into wedges"}] Instructions: In a bowl, mix 1/2 cup water, hoisin sauce, garlic, gingerroot, soy sauce, vinegar, and 2 teaspoons of cornstarch; set aside. Cut fish into 3/4-inch pieces. Mix remaining 1 teaspoon cornstarch and the sherry in a medium glass or plastic bowl; stir in fish until coated. Spray nonstick large skillet or wok with cooking spray; heat over medium-high heat. Add in 1/2 teaspoon chili oil; rotate skillet to coat sides. Add in fish; stir-fry 2 1/2 minutes or until fish flakes easily; remove fish from skillet. Add remaining chili oil to skillet; add in broccoli, carrots, bell pepper, onion, and remaining 2 tablespoons water. Cover and cook 5-7 minutes, stirring frequently, until vegetables are crisp-tender (5-7 minutes); add more water if needed to prevent sticking. Stir in hoisin sauce mixture; cook and stir until thickened; stir in fish; heat through.

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Recipe: Light and Flavorful Irish Soda Bread Description: Reduced the calories and added some flavor to a traditional recipe ~ I don't care for raisins, so though they are generally part of Irish Soda Bread, I omit them but throw them in if you like them! Ingredients: [{"text": "2 teaspoon(s) baking powder"}, {"text": "1 tablespoon(s) baking soda"}, {"text": "3 3/4 cup(s) all purpose flour"}, {"text": "5 package(s) splenda"}, {"text": "1 teaspoon(s) salt"}, {"text": "2 - eggs"}, {"text": "1 - 16 ounce container light sour cream"}, {"text": "1 teaspoon(s) vanilla extract"}, {"text": "1 tablespoon(s) light buttermilk"}, {"text": "2 1/4 tablespoon(s) caraway seeds"}, {"text": "- extra flour"}, {"text": "- light butter spread (i use i can't believe its not butter)"}] Instructions: Thoroughly spray a spring form pan with cooking spray. Preheat oven to 350 degrees. Sift together the powder, soda, flour, sugar and salt. In a mixing bowl, blend together eggs, sour cream, buttermilk and vanilla extract until thoroughly incorporated. Add dry ingredients to wet and mix using blender then spoon. Mix in the caraway seeds. Dip hands in a healthy amount of flour and transfer to pan. Dot with butter spread. Bake about 50 minutes or until done depending on your oven's temperature. ** I serve with "Laurie's Corned Beef and Cabbage" recipe posted on this site and dip the bread in the "au jus" produced by the Corned Beef recipe. Yum!

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Recipe: Hearty Lentil Stew Description: I have never eaten lentils much less cooked them. My MIL had a package in the pantry though she had never eaten any either. So today I decided to give them a try. The following is what I came up with and we really, REALLY like them a lot! This is the first recipe I have submitted so PLEASE be gentle. Ingredients: [{"text": "1 lb dry lentils"}, {"text": "6 cups water"}, {"text": "1 cup ham, cubed (I used leftovers)"}, {"text": "4 hot Italian sausages"}, {"text": "3 russet potatoes, peeled and cubed"}, {"text": "1 medium onion, chopped"}, {"text": "1 medium sweet pepper, chopped"}, {"text": "2 garlic cloves, chopped"}, {"text": "1 bay leaf (Turkish)"}] Instructions: Wash lentils. In a large pot, put together the water, ham, sausage, and lentils. Bring to a boil, stirring occasionally. Turn heat down to medium and cook for 30 minutes or until tender. Remove sausage and cut into bite size pieces. Return sausage to the pot. Add potatoes, onion, garlic, sweet pepper and bayleaf. Continue cooking for another 30 minutes. Remove bayleaf and serve hot. *Note* I haven't tried this with rice yet but I imagine it will be delicious served on top of rice.

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Recipe: Chicken Milano with a twist Description: nice combination of flavors Ingredients: [{"text": "6 - chicken cutlets"}, {"text": "1 cup(s) flour"}, {"text": "1/2 cup(s) parmesan cheese"}, {"text": "1/2 cup(s) sun dried tomatoes, diced"}, {"text": "1/2 cup(s) basil, fresh chopped"}, {"text": "1 cup(s) baby portebello mushrooms, sliced"}, {"text": "6 slice(s) mozzarella cheese"}, {"text": "6 slice(s) black forest ham"}, {"text": "1/2 stick(s) butter"}, {"text": "2 tablespoon(s) olive oil"}, {"text": "- salt/pepper to taste"}] Instructions: in a shallow dish, combine flour & parmesan cheese,lightly coat each chicken cutlet in a skillet, put 1 tablespoon of butter (and a drizzle of olive oil)this will prevent the butter from burning..cook the chicken cutlets about 2-3 mins on each side (till golden brown) do in batches, set aside meanwhile,clean and slice the portabello mushrooms,in the same pan, after you finish with all the chicken saute the mushrooms, about 2 mins time to assemble....place each chicken cutlet on a oven friendly platter...top each one equally with the sun-dried tomatoes,basil, mushrooms then top each with a slice of black forest ham and mozzarella...melt in oven, I served it with orzo pasta w/parmesan cheese mmmmm

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Recipe: California Artichoke Dip Description: Make and share this California Artichoke Dip recipe from Food.com. Ingredients: [{"text": "15 ounces water-packed artichoke hearts, drained and finely chopped"}, {"text": "2 garlic cloves, pressed"}, {"text": "1/4 cup shredded cheddar cheese"}, {"text": "1/4 cup mayonnaise"}, {"text": "1/4 cup sour cream"}, {"text": "pepper"}, {"text": "3/4 cup grated parmesan cheese, reserving 1/4 cup for topping"}] Instructions: Preheat oven to 350 degrees Combine all ingredients except cheese for topping and blend well Spread into an oven proof-serving dish Sprinkle top with 1/4 cup Parmesan cheese Bake for 15 to 20 minutes or until golden brown and bubbly Serve with crackers or tortilla chips.

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Recipe: Welsh Beef Stew Description: This all-in-one hot-pot would, in times past, have provided two meals; meat and vegetables for one and broth for another. Ingredients: [{"text": "1 ounce butter"}, {"text": "1 1/2 lbs stewing beef, cubed"}, {"text": "8 ounces streaky bacon, rashers each cut into four"}, {"text": "1 tablespoon flour"}, {"text": "2 pints water"}, {"text": "2 onions, sliced"}, {"text": "2 carrots, sliced"}, {"text": "2 small turnips, cubed"}, {"text": "1 tablespoon chopped fresh herb (parsley, thyme, sage, etc. mixed)"}, {"text": "salt"}, {"text": "white pepper"}, {"text": "1/4 pint cider"}, {"text": "1/2 lb potato, weighed after peeling"}, {"text": "3 leeks, cut into rings"}, {"text": "chopped fresh parsley (to garnish)"}] Instructions: Melt the butter in a large saucepan and fry the beef and bacon lightly, then sprinkle over the flour and fry for a further minute or so. Add the water and bring to the boil, then cover and simmer for 40 minutes. Allow to cool slightly, then skim. Add the onions, carrots, turnips, herbs and seasoning and bring back to the boil. Add the cider, cover and simmer for 1 hour. Add the potatoes and leeks, cover and simmer for another 20 to 30 minutes. Serve, sprinkling each portion with a little finely chopped parsley.

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Recipe: Chicken Rice Description: This is the famous Malaysian chicken rice that you can get from the Chinese stalls. Serve with yellow rice. Ingredients: [{"text": "1 whole chicken"}, {"text": "1 inch gingerroot"}, {"text": "4 tablespoons sesame oil"}, {"text": "1/2 cucumber"}, {"text": "5 tablespoons soya sauce"}, {"text": "1 1/2 cups jasmine rice"}, {"text": "2 tablespoons margarine"}, {"text": "1 tablespoon garlic"}, {"text": "1 teaspoon saffron"}, {"text": "1 teaspoon salt & pepper"}, {"text": "1 tablespoon chicken stock"}, {"text": "1 pandan leaf"}] Instructions: Rinse the chicken. Crush the ginger and put it in the chicken. Wait for the water in the pot to boil. Once boiling, stick the chicken in it. Make sure that the water covers the whole chicken. Boil for up to 15-20 minutes. Make sure that it’s fully cooked. While waiting for the chicken to cook. Wash the uncooked rice in water. Drain in a strainer. Let stand for 5 minutes till there is no more dripping water. Heat a frying pan, melt the margarine, and throw in garlic. Fry till fragrant, do not brown the garlic. Put in the uncooked rice. Mix. Put in the salt, pepper, chicken stock and saffron powder (The saffron powder is what makes the rice yellow. so adjust depending on how yellow You want the rice to be). Once everything is mixed well, take out of frying pan and put it into a rice cooker. For easy way to measure the water to rice ratio, use your index finger to measure the depth of the rice and remember where it hits on your finger. (I like to use my thumb resting against my index finger to mark the level). Then simply rest your index finger on top of the rice and add water until it hits the same spot on your finger as the rice did before. But for yellow rice, the rice should be a little grainier, so only put in a little less water. Put the Pandan leaf in with the rice and let it cook. If the rice comes out too grainy for your taste, just add a little more water and press the cook button again. Your chicken should be ready by now, take out the chicken put in a bowl. Rub the whole chicken with the sesame oil. (Save the soup). Cut the chicken as desired. Lay some cucumber slices on the side of a plate, arrange cut chicken on the plate. Mix Soya sauce and sesame oil together and pour all over the chicken and cucumber. Add salt to the chicken soup. You can put in leaks or any leafy vegetable of your choice. Serve chicken with yellow rice and a bowl of soup. Eat. :).

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Recipe: Parmesan Roasted Acorn Squash Description: Make and share this Parmesan Roasted Acorn Squash recipe from Food.com. Ingredients: [{"text": "1 (2 lb) acorn squash, halved lengthwise, seeded, and cut into 3/4-inch"}, {"text": "1/4 cup grated parmesan cheese"}, {"text": "8 sprigs fresh thyme"}, {"text": "2 tablespoons olive oil"}, {"text": "1/2 teaspoon kosher salt (to taste)"}, {"text": "1/4 teaspoon ground black pepper (to taste)"}] Instructions: Preheat oven to 400 degrees F (200 degrees C). Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan. Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

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Recipe: Granola Description: Perfect for eating in yoghurt, milk or by the handful. Ingredients: [{"text": "5 cup(s) whole oats"}, {"text": "1/4 cup(s) brown sugar, firmly packed"}, {"text": "2 tablespoon(s) ground flax seed"}, {"text": "2 tablespoon(s) toasted wheat germ"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1-2 teaspoon(s) cinnamon or pumpkin pie spice"}, {"text": "1 cup(s) chopped nuts of your choice (optional)"}, {"text": "1/3 cup(s) melted butter"}, {"text": "2 tablespoon(s) honey"}, {"text": "1/2 cup(s) sugar"}, {"text": "1 teaspoon(s) vanilla"}, {"text": "1 cup(s) dried fruit of choice (optional)"}] Instructions: Combine the first 7 ingredients. Combine the applesauce, syrup, Splenda & vanilla. Add this to the oat mixture, combining well. Spread onto a cookie sheet. Bake in a 350' oven for 40 minutes, stirring every 10 minutes. Cool completely then add the dried fruit. Store in a tightly covered container. This will usually stay fresh for between 7-10 days.

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Recipe: Spiced Garbanzo Beans Description: More American style than Indian, which is what I've seen in other posts. I think this came from World Wide Recipes. Posted here for safe keeping. Sounds great. Please post if you try. Ingredients: [{"text": "2 (15 ounce) cans garbanzo beans, rinsed and drained"}, {"text": "1 teaspoon olive oil"}, {"text": "2 tablespoons Worcestershire sauce or 2 tablespoons soy sauce"}, {"text": "1 tablespoon chili powder or 1 tablespoon curry powder"}, {"text": "1 teaspoon garlic powder"}, {"text": "1 teaspoon paprika"}, {"text": "cayenne pepper"}, {"text": "salt"}] Instructions: Dry the rinsed and drained garbanzos thoroughly on paper towels. Heat the oil in a large skillet over moderate heat and saute the garbanzos,. stirring frequently, until they begin to brown lightly, about 10 minutes. Add the remaining ingredients except for the salt and stir to coat the beans. Transfer the beans to a baking sheet and sprinkle with salt. Bake in a preheated 350F oven, stirring once or twice, until crisp on the outside, about 20 to 25 minutes. Cool and store for up to a week in an airtight container. Makes about 2 cups.

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Recipe: Bellissima Salsa Di Pomodoro Description: Beautiful Tomatoe Sauce. I love toamtoe sauce, and this one is simple, easy, fresh, and most importantly...yummy! Ingredients: [{"text": "1/2 white onion (minced)"}, {"text": "2 garlic cloves (minced)"}, {"text": "1/2 celery rib (minced)"}, {"text": "12 basil leaves (torn)"}, {"text": "7 parsley sprigs (minced)"}, {"text": "1/2 cup extra virgin olive oil"}, {"text": "16 roma tomatoes (diced)"}, {"text": "salt"}] Instructions: Cook the onion, garlic, celery, basil, and parsley in the olive oil in a large saucepan for 15 minutes over medium-low heat, or until all vegetables are soft, and the onion is see-through. Make sure the vegetables don’t stick to the bottom of the saucepan. Next fold in the diced tomatoes and season with however much salt you crave. Bring to a calm boil over medium heat. Place a lid on the saucepan and simmer until a thick sauce is formed, about 30 minutes. Enjoy with any pasta type, or with any recipe needing tomatoe sauce :).

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Recipe: Dalla's Harvest Apple Dump Cake Description: My daughter and I made this at a camp cooking training for a troop she used to belong to in Girl Scouts. It is very good! Ingredients: [{"text": "2 can(s) apple pie filling"}, {"text": "1 can(s) 7up or sprite"}, {"text": "1 - betty crocker gingerbread cak and cookie mix (or a spice cake mix)"}] Instructions: Line Dutch Oven with foil. Put the pie filling in the bottom of the DO. Sprinkle with gingerbread mix. Drizzle on the pop. Bake to directions on the cake box with the appropriate amount of coals on top and bottom of your DO. Note: the gingerbread gives this cake a more adult approved flavor than the spice cake. The girls in my unit liked the spice cake more, but the adults (ok, and a FEW of the girls) liked it with the gingerbread.

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Recipe: Recipe: Bryant Terry’s Gunpowder Lemonade Description: None Ingredients: [{"text": "1 cup raw cane sugar"}, {"text": "1/2 cup water"}, {"text": "1/2 cup packed minced fresh spearmint"}, {"text": "9 1/2 cups water"}, {"text": "Scant 1/4 cup gunpowder (pearl) green tea leaves or other Chinese green tea leaves"}, {"text": "3/4 cup freshly squeezed lemon juice"}, {"text": "Ice, for serving"}, {"text": "Spearmint sprigs, for garnish"}] Instructions: Combine the sugar, water, and spearmint in a small saucepan over low heat. Stir well until hot to touch and the sugar is completely dissolved, about 3 minutes. Let steep for 8 hours or overnight. Strain through a fine-mesh sieve into a glass jar (compost the mint). Put 2 cups of the water in a medium saucepan and bring to a boil over high heat. Let cool for 5 minutes. Add the tea and swirl around for 10 seconds to rinse the tea. Immediately drain the tea leaves in a fine-mesh strainer, discarding the liquid. Put the remaining 7 1/2 cups water in the same saucepan and bring to a boil over high heat. Let cool for 7 minutes. Add the tea leaves, swirl around for about 5 seconds, and cover. After 2 minutes, strain the tea through a fine-mesh sieve into a heatproof pitcher. (Compost the tea leaves.) Add the lemon juice and 1/2 cup plus 2 tablespoons of the spearmint syrup. Taste and add more spearmint syrup if desired. Let cool to room temperature, then refrigerate until chilled, about 3 hours. Serve in tall glasses over ice, garnished with a sprig of spearmint.

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Recipe: Caramel Pumpkin Gingersnap Cheesecake Description: The Pioneer Woman's favorite fall dessert is her Caramel Pumpkin Gingersnap Cheesecake, and it's not hard to see why. It's creamy, nutty, spicy, sweet, and downright decadent. Ingredients: [{"text": "For the Crust:"}, {"text": "12 oz. storebought gingersnaps"}, {"text": "1/2 c. chopped pecans"}, {"text": "6 tbsp. butter, melted"}, {"text": "2 tbsp. brown sugar"}, {"text": "1 dash salt"}, {"text": "For the Filling:"}, {"text": "4 packages (8 0z. packages) cream cheese"}, {"text": "1 1/2 c. sugar"}, {"text": "1 can 15-ounce pumpkin puree (NOT pumpkin pie filling)"}, {"text": "1 tsp. ground cinnamon"}, {"text": "1 tsp. allspice"}, {"text": "1/2 tsp. nutmeg"}, {"text": "4 whole eggs"}, {"text": "2 tbsp. heavy cream"}, {"text": "1 jar (about 12 oz.) caramel topping"}, {"text": "Extra chopped pecans"}, {"text": "Extra crushed gingersnaps"}] Instructions: None

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Recipe: French Bread French Toast Description: My daughter and I went to stay at a Bed & Breakfast one time and we were served this for breakfast. It was simply divine! I had to try and copy it and I think it turned out pretty good. Great with a side of fresh fruit! Ingredients: [{"text": "6 - eggs"}, {"text": "4 tablespoon(s) of vanilla extract, or to your liking"}, {"text": "1/2 cup(s) milk"}, {"text": "1 - whole loaf of french bread, not cut"}, {"text": "- cinnamon"}] Instructions: Mix together well: eggs, milk, vanilla, and cinnamon. You can add as little or as much cinnamon to the mixture to your liking. (if you're wanting to make a bigger batch and use the entire loaf, you will more than likely end up making more of this) Pour into a cake pan. Slice your french bread into 2" slices. I did mine about an inch in this picture because I ended up having more company over than I expected so had to make sure I had enough for everyone. Lay your bread into the egg mixture and allow the french bread to completely soak up the mixture, flipping over once, then sprinkle cinnamon atop. They will be heavy so you have to pick them up carefully so as not to rip them apart. Make sure they are completely saturated. Spray your frying pan with Pam and allow it to heat up, placing your bread pieces in afterwards. Cook on each side approximately 2 or 3 minutes pending how high you have your flame, just enough to make the outside nice and toasty and enough time to allow the mixture to cook up on the inside. Drop onto a place and pretty it up! I used spray butter and drizzled a line over them then added warm butter pecan syrup. Wait till you sink your teeth into them, so moist, tasty, and will leave you wanting more!

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Recipe: Southwest Skillet Dinner II Description: I found this recipe on Allrecipes. This skillet dinner will definitely keep you warm on a cold Fall or Winter day. ***The only changes I made was that instead of 1/2 tsp. of salt, I used ground cumin; and I didn't actually measure out the corn chips and cheese; I used about 3 handfuls of crushed corn chips, and about 1 heaping handful of cheese. I also used extra tomatoes. But other than those minor things, everything's the same. PS: Can you tell I'm into Southwestern food? Ingredients: [{"text": "1 pound(s) ground beef"}, {"text": "3/4 cup(s) chopped onion"}, {"text": "1 (16 oz.) can(s) kidney beans, rinsed and drained"}, {"text": "1 (14 oz.) can(s) diced tomatoes, undrained"}, {"text": "1/2 cup(s) uncooked instant rice"}, {"text": "1/2 cup(s) water"}, {"text": "3 tablespoon(s) chopped green pepper"}, {"text": "1 1/2 teaspoon(s) chili powder"}, {"text": "1/2 teaspoon(s) garlic salt"}, {"text": "1/2 teaspoon(s) salt* (see my notes)"}, {"text": "1 cup(s) corn chips* (see my notes)"}, {"text": "3/4 cup(s) shredded cheddar cheese* (see my notes)"}] Instructions: In a skillet, cook beef and onion over medium heat until no longer pink and drain. Add beans, tomatoes, rice, water, green pepper and seasonings; mix well and bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Remove from heat; sprinkle with corn chips and cheese; cover and let stand for 3 to 5 minutes or until cheese melts.

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Recipe: Rice Porridge (Congee/Jook/Okayu) Rice Cooker W/Pork & Corn Description: I combined a few different recipes into this one, and it turned out delicious. Of course, adjust the water and rice to whatever ration you'd like. 1:10 (rice:water) is a good place to start for medium consistency, but less water will make it thicker and more water will make it thinner. Feel free to add whatever other ingredients sound good or just have it without meat or veggies. You can use chicken/beef/vegetable broth instead of water for a stronger flavor. A search on the internet will help with some other ideas about what to put in it or how to cook it over the stove. I used a 3.5 cup (small) rice cooker, and it was a tight squeeze, but it worked. I found some great information about the ratio and other cooking methods at http://www.homemade-chinese-soups.com/cooking-porridge.html. Ingredients: [{"text": "4 cups water (or chicken, beef, vegetable broth)"}, {"text": "1/2 cup short-grain rice, uncooked"}, {"text": "1 teaspoon minced garlic"}, {"text": "1 teaspoon minced gingerroot"}, {"text": "1 tablespoon soy sauce"}, {"text": "1 tablespoon oyster sauce"}, {"text": "1 dash black pepper"}, {"text": "100 g ground pork"}, {"text": "100 g sweet corn"}, {"text": "2 tablespoons scallions"}] Instructions: Measurements are approximate, adjust as needed. 100 g ground pork is about 1/4 lb. 100 g sweet corn is about 3.5 oz. If rice cooker has a porridge/congee/jook/okayu function, you can use that (though you may want to adjust the water for your desired consistency). You can also use a slow cooker/crock pot, but it will take more like 4-5 hours. Add water, rice, minced garlic, minced ginger, soy sauce, oyster sauce and black pepper to the rice cooker and turn it on (choosing the porridge/congee/jook/okayu function if it has one or just "cook" if not) and stir occasionally to break up the rice. It should take about 45-60 minutes. (optional) Brown and crumble the ground pork in a frying pan until done and add the corn, cooking until warm. When the rice is ready, mix in the pork and corn (or other ingredients, if any). Serve in bowls and top with scallions.

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Recipe: Oatmeal Raisin Bagels Description: Make and share this Oatmeal Raisin Bagels recipe from Food.com. Ingredients: [{"text": "1 1/2 cups water"}, {"text": "2 (1/4 ounce) packages yeast"}, {"text": "1 1/2 ounces sugar"}, {"text": "1/2 ounce salt"}, {"text": "3 1/2 cups whole wheat flour"}, {"text": "1/2 cup raisins"}, {"text": "1/2 cup oatmeal, toasted"}, {"text": "1 tablespoon oatmeal, toasted and chopped"}, {"text": "2 quarts water"}, {"text": "1 egg white"}] Instructions: Mix yeast, sugar and warm water together and let stand 3 minutes. Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture. Stir until combined and slowly mix in the rest of the flour, 1/2 cup oatmeal and raisins. Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm. Place dough in a greased bowl, cover and let rise until double. After rising punch down and divide dough into 12 balls. Allow to rest for 4 minutes. Bring 2 quarts of water to boil. With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Preheat oven to 350 degrees. Place the shaped dough onto a cookie sheet and cover for 10 minutes. Lower heat under water for it to be simmering. Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once. Drain and place on greased baking sheets. Brush tops with beaten egg white and sprinkle with 1 tablespoon oatmeal. Bake for 35 minutes, turning once for even browning. Bagels are done when they are golden brown and shiny.

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Recipe: Zucchini Soup Description: My mom made this all the time for us when we were little. It's really really yummy and great with italian bread. Ingredients: [{"text": "1 lb Italian sausage, ground"}, {"text": "2 cups celery, chopped"}, {"text": "1 cup onion, chopped"}, {"text": "2 green peppers, chopped"}, {"text": "2 lbs zucchini, chopped"}, {"text": "7 cups diced tomatoes, canned, do not drain"}, {"text": "2 teaspoons salt"}, {"text": "1 teaspoon sugar"}, {"text": "1 teaspoon oregano"}, {"text": "1/2 teaspoon basil"}, {"text": "1 cup red wine"}, {"text": "1/2 cup water"}, {"text": "parmesan cheese"}] Instructions: Brown italian sausage in large pot. Add all other ingredients except parmesan cheese, cover and simmer until vegetables are cooked through, an hour or so. Serve with parmesan cheese on top with crusty italian bread.

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Recipe: Picnic Bars Recipe Description: How to make Picnic Bars Recipe Ingredients: [{"text": "Ingredients"}, {"text": "1-3/4 cups all-purpose flour"}, {"text": "1 cup sugar"}, {"text": "1/4 cup baking cocoa"}, {"text": "1/2 cup cold butter, cubed"}, {"text": "2 eggs"}, {"text": "1 can (14 ounces) sweetened condensed milk"}, {"text": "2 cups (12 ounces) semisweet chocolate chips, divided"}, {"text": "1 cup chopped walnuts"}] Instructions: In a large bowl, combine flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Set aside 1-1/2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6-8 minutes or until set. Meanwhile, in a saucepan, combine milk and 1 cup of chocolate chips; cook and stir over low heat until melted. Carefully spread over crust. Combine reserved crumb mixture with nuts and remaining chips. Sprinkle over chocolate layer. Bake for 15-20 minutes or until top is set (chips will not look melted). Cool before cutting. Yield: 3 dozen.

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Recipe: Connecticut Sausage Whirls Description: Make and share this Connecticut Sausage Whirls recipe from Food.com. Ingredients: [{"text": "1 lb spicy bulk sausage"}, {"text": "1/2 cup chopped onion"}, {"text": "1 tablespoon oil"}, {"text": "2 cups flour"}, {"text": "1/2 teaspoon salt"}, {"text": "3 teaspoons baking powder"}, {"text": "5 tablespoons butter"}, {"text": "2/3 cup milk"}] Instructions: In a large fry pan, saute sausage and onion in 1 tablespoon of oil until browned. Set aside. In a large bowl, combine flour, salt, and baking powder. Cut in butter with pastry blender until mixture resembles coarse crumbles. Stir in milk to make soft dough. Divide dough in half. Roll out each half on a floured surface making 2 (10x15-inch) rectangles 1/2 inch thick. Spread evenly with sausage and onion. Roll up as for jellyroll. Seal edges. Wrap in plastic wrap and freeze until ready to use. Thaw bread and preheat oven to 400*. Bake "loaves" on greased baking sheet for 10 minutes until golden. Cook 10 minutes before slicing. Serve warm.

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Recipe: Grilled Pork Chops with Brandy Mushroom Sauce Description: Chops and Shrooms is what's for dinner...enjoy these chops for any occassion. Grill, pan sear bake or broil. This sauce is so good on pork tenderloin or any protein. A must try!!! Cooking with Passion, sw! Ingredients: [{"text": "PORK LOIN CHOPS"}, {"text": "4 - pork loin chops, bone-in (1 1/2 inch thick)"}, {"text": "1/4 cup(s) olive oil, extra virgin"}, {"text": "1 tablespoon(s) sage, dried"}, {"text": "2 teaspoon(s) granulated garlic"}, {"text": "2 teaspoon(s) hickory salt"}, {"text": "1 tablespoon(s) black pepper,"}, {"text": "EASY BRANDY MUSHROOM SAUCE"}, {"text": "2 package(s) brown gravy packet"}, {"text": "3 tablespoon(s) olive oil, extra virgin"}, {"text": "8 ounce(s) portabella mushrooms, sliced"}, {"text": "2 teaspoon(s) dry thyme"}, {"text": "2 medium onions, sliced"}, {"text": "1 tablespoon(s) garlic, chopped"}, {"text": "1 tablespoon(s) beef beef base"}, {"text": "1/2 cup(s) brandy/whiskey"}, {"text": "1/2 pint(s) half and half"}, {"text": "1 teaspoon(s) crushed red pepper (optional)"}, {"text": "2 cup(s) water"}] Instructions: mix ingredients 2-4. poke holes in the pork loin chops. rub chops with mariade. put chops and marinade in a zip lock bag. marinate in fridge for at least 30 minutes. preheat oven to 350 degrees. on a hot grill pan, grill chops for 5 minutes on each side. cook in oven until internal temperture reaches 145 degrees. remove, tent and rest chops. chops will continue to cook. meanwhile, add evoo to large heated pan. sauté mushrooms until golden brown. add onions, garlic and thyme, sauté until veggies are translucent. mix brown gravy mix and beef base with the water. add mixture along with pepper to sautéed veggies. add brandy and let simmer. add cream and simmer for an additional minute or so. plate and serve with your favorite veggie and taters. sw?!

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Recipe: Lemon Streusel Muffins Description: Wonderful addition to a brunch menu! Ingredients: [{"text": "1 cup(s) butter or margarine, softened"}, {"text": "1 cup(s) sugar"}, {"text": "4 - eggs, separated"}, {"text": "2 cup(s) all-purpose flour"}, {"text": "2 teaspoon(s) baking powder"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/2 cup(s) lemon juice"}, {"text": "STREUSEL TOPPING"}, {"text": "1/4 cup(s) finely chopped nuts"}, {"text": "2 tablespoon(s) all-purpose flour"}, {"text": "2 tablespoon(s) brown sugar"}, {"text": "1/4 teaspoon(s) ground nutmeg"}] Instructions: Preheat oven to 375 degrees. In a mixing bowl, cream butter and sugar. Beat in egg yolks. In a separate bowl, combine flour, baking powder and salt; add to the creamed mixture alternately with lemon juice. In a small bowl, beat egg whites until stiff; fold into batter. Fill greased or paper-lined muffin cups 2/3 full. Combine streusel ingredients; sprinkle over muffins. Bake at 375 degrees for 15-20 minutes or until muffins test done. Cool for 5 minutes before removing from pan.

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Recipe: Lobster Stew Description: Make and share this Lobster Stew recipe from Food.com. Ingredients: [{"text": "4 cups cooked lobsters"}, {"text": "6 cups milk"}, {"text": "2 cups heavy cream"}, {"text": "4 tablespoons butter (do not use margarine)"}, {"text": "salt"}, {"text": "pepper"}] Instructions: Cut cooked lobster into bite sized pieces. In a heavy bottomed skillet melt butter on medium heat. When butter is melted add lobster and cook until browned, be careful not to over-cook, or the meat will be tough. In a separate pot, add milk and cream. Heat until milk is scalded. (Scald: To heat until almost boiling, when small bubbles form around the edge. On milk a film will form.) When milk is scaled, add lobster with leftover melted butter to milk. Add salt and pepper to taste. Let stand warm on the stove (do not boil) until ready to serve.

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Recipe: Easy Mexican Chicken Casserole Description: This was a throw together that actually turned out to be a really great little dish!!! Good for a quick meal! Ingredients: [{"text": "6 -8 frozen chicken tenders"}, {"text": "1 (1 1/4 ounce) package old el paso taco seasoning"}, {"text": "15 ounces bush's canned black beans"}, {"text": "14 1/2 ounces DelMonte stewed tomatoes (Original Recipe with Onions, Celery, and Green Peppers)"}, {"text": "2 cups kraft finely shredded sharp cheddar cheese"}, {"text": "4 -5 slices monterey jack pepper cheese"}, {"text": "1 cup crushed Doritos"}] Instructions: Preheat oven to 450 degrees. Place chicken tenders in the bottom of a standard casserole dish. Sprinkle taco seasoning over tenders. Layer ingredients in order from black beans to doritos. Bake in oven for 30-40 minutes. Enjoy!

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Recipe: Weeknight Chow Mein Description: Easy, tasty weeknight recipe. Adaptable to different types of meat; add veges or delete to suit your taste, or what you have on hand. I developed this "cook-and-drain" technique to avoid chow mein that was swimming in liquid. It also makes added thickeners unnecessary. I show varying amounts of noodles and cabbage - I enjoy a chow mein with lots of veges, but others in my family like the noodles. This recipe works well either way. Ingredients: [{"text": "8 -12 ounces whole wheat spaghetti"}, {"text": "1 teaspoon peanut oil"}, {"text": "1 tablespoon peanut oil"}, {"text": "8 -12 ounces Chinese cabbage, shredded"}, {"text": "2 tablespoons peanut oil"}, {"text": "2 teaspoons sesame oil"}, {"text": "1 tablespoon fresh ginger, grated"}, {"text": "1 tablespoon chili-garlic sauce (or to taste)"}, {"text": "1 lb pork or 1 lb shrimp"}, {"text": "1/2 onion, sliced thinly"}, {"text": "4 ounces Chinese pea pods, slivered"}, {"text": "1/2 red bell pepper, slivered"}, {"text": "1 small zucchini, slivered"}, {"text": "1 carrot, slivered"}, {"text": "4 ounces mushrooms, sliced"}, {"text": "3 tablespoons oyster sauce"}, {"text": "lime wedge, to garnish"}] Instructions: Cook spaghetti in boiling water as directed. Drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set. Slice chicken or pork into thin strips. Peel shrimp. A single meat, or a combo work fine in this recipe. Heat 1 T. peanut oil in wok. Stir-fry cabbage until hot-crisp. Dump on top of spaghetti in colander and let set. (any moisture coming off the cabbage will drain, keeping your chow mein from getting soggy). Heat 2 T. peanut oil in wok. Add sesame oil, ginger, chili sauce, meat or shrimp. Stir-fry until meat is almost done. Add remaining veges and continue stir-frying until veges are hot-crisp and meat is done. Add oyster sauce and stir to coat. Add cabbage and spaghetti and combine thoroughly.

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Recipe: Orzo-Tuna Salad with Tomatoes Description: Stuffed tomatoes provide endless options when you add meat, cheese, rice, veggies – or in this case, orzo. — Jenni Dise, Phoenix, Arizona Ingredients: [{"text": "3/4 cup uncooked whole wheat orzo pasta"}, {"text": "4 large tomatoes, sliced"}, {"text": "16 small fresh basil leaves"}, {"text": "1 pouch (11 ounces) light tuna in water"}, {"text": "1 cup cubed part-skim mozzarella cheese"}, {"text": "3 tablespoons minced fresh basil"}, {"text": "2 tablespoons olive oil"}, {"text": "2 tablespoons balsamic vinegar"}, {"text": "1/8 teaspoon salt"}, {"text": "1/8 teaspoon pepper"}] Instructions: Cook pasta according to package directions. Arrange sliced tomatoes on a serving plate; top with whole basil leaves. Drain pasta; rinse with cold water and place in a large bowl. Add tuna, cheese and minced basil. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over pasta mixture and toss to combine. Spoon over tomatoes.

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Recipe: Hot Coffee Chocolate Cake Description: Make and share this Hot Coffee Chocolate Cake recipe from Food.com. Ingredients: [{"text": "1 3/4 cups all-purpose flour"}, {"text": "2 cups granulated sugar"}, {"text": "3/4 cup unsweetened cocoa powder"}, {"text": "1 1/2 teaspoons baking soda"}, {"text": "3/4 teaspoon salt"}, {"text": "2 large eggs"}, {"text": "1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk, let stand)"}, {"text": "1/2 cup butter, melted"}, {"text": "1 tablespoon vanilla extract"}, {"text": "1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)"}] Instructions: Preheat oven to 350 degrees. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny. Pour batter evenly between two 9" pans (or use cupcake liners) and bake on middle rack of oven for about 35 minutes (18 min for cupcakes), until toothpick inserted in centre comes out clean with just a few moist crumbs attached. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

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Recipe: Marinara Sauce Description: This was served at my son's graduation party (thrown by the school). Everyone was asking for the recipe, thought I'd share it here too. Easy and quick to make, great for those who like a non-meat sauce. Ingredients: [{"text": "3 lbs fresh tomatoes"}, {"text": "3/4 cup olive oil"}, {"text": "4 garlic cloves, minced"}, {"text": "1/4 cup basil, chopped"}, {"text": "2 tablespoons parsley, chopped"}, {"text": "salt"}, {"text": "pepper"}] Instructions: Cut an x in the bottom of the tomatoes; core. Place in boiling water, leave in water until skin starts to pull away, remove from boiling water and put in cold water. Skin tomato and cut in halfway across the middle. Squeeze tomato to remove seeds. Dice tomato into 1/2-inch pieces. Heat oil and garlic in medium skillet. Add tomatoes and simmer for 30 minutes. Add basil and parsley; heat for 5 more minutes. Serve over pasta.

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Recipe: Cheesy Bacon Dip Description: This easy dip is excellent served warm with crackers or a crusty bread. It goes over very well at parties and pleases everyone. For a healthy alternative to bacon use turkey bacon instead. Ingredients: [{"text": "1 (16 ounce) container sour cream"}, {"text": "5 pieces bacon, crisply cooked and crumbled"}, {"text": "2 cups shredded sharp cheddar cheese"}, {"text": "1 (8 ounce) package cream cheese, softened"}, {"text": "1 cup chopped green onion (Chives)"}] Instructions: Heat oven to 400°F. Combine all ingredients in a bowl and mix well. Place in a 1 quart baking dish. Cover and bake 25 minutes.

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Recipe: Caveman's Spicy Swai Fish Fillets Description: DIRECTIONS 1. Preheat oven to 375 degrees F. Spray a shallow pan or baking sheet with cooking spray. Place fish fillets into the prepared pan. 2. Heat margarine in a saucepan over medium heat. Mix lemon juice, cayenne pepper, garlic, ginger powder, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Apply seasoned butter mix over filletts and ake in the preheated oven until fish flakes easily with a fork, about 12 to 15 minutes. This fish goes great with rice or flavored cousous. I suggest using Side Mates Pearl Couscous. A delicious combination. 3. ENJOY!!! Ingredients: [{"text": "cooking spray"}, {"text": "16 ounces swai fillets, thawed"}, {"text": "2 tablespoons margarine"}, {"text": "2 tablespoons lemon juice"}, {"text": "4 cloves, fresh minced garlics (1 clove per fillet)"}, {"text": "1 teaspoon salt (to taste)"}, {"text": "1 teaspoon black pepper"}, {"text": "1 teaspoon cayenne pepper"}, {"text": "1 teaspoon ginger powder"}] Instructions: DIRECTIONS. 1. Preheat oven to 375 degrees F. Spray a shallow pan or baking sheet with cooking spray. Place fish fillets into the prepared pan. 2. Heat margarine in a saucepan over medium heat. Mix lemon juice, cayenne pepper, garlic, ginger powder, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Apply seasoned butter mix over filletts and ake in the preheated oven until fish flakes easily with a fork, about 12 to 15 minutes. This fish goes great with rice or flavored cousous. I suggest using Side Mates Pearl Couscous. A delicious combination. 3. ENJOY!

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Recipe: Super Easy Beef and Pasta Bake Description: Make and share this Super Easy Beef and Pasta Bake recipe from Food.com. Ingredients: [{"text": "500 g minced beef"}, {"text": "1 tablespoon oil"}, {"text": "1 onion, chopped"}, {"text": "2 garlic cloves, crushed"}, {"text": "1 carrot, grated"}, {"text": "1 (400 g) can chunky tomato pasta sauce"}, {"text": "1 cup beef stock"}, {"text": "1/4 cup tomato sauce or 1/4 cup barbecue sauce"}, {"text": "1 teaspoon oregano"}, {"text": "175 g spiral shaped pasta, cooked until just tender"}, {"text": "1/2 cup cheese, grated"}, {"text": "1/4 coarse unseasoned bread crumbs"}, {"text": "1/2 teaspoon mustard powder or 1/2 teaspoon curry powder"}] Instructions: Preheat oven to 180°C. Brown mince in a large pan, remove and drain juices. Add oil to pan and cook onion, garlic, & carrot until just tender (8min). Return mince to the pan along with pasta sauce, beef stock, oregano and pasta, simmer covered for around 10min or till mixture thickens. Transfer to an oven proof dish, sprinkle cheese, bread crumbs and mustard powder over top. Bake for 15min or till brown on top.

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Recipe: Poached Salmon with Beans + Basil Mayonnaise Description: None Ingredients: [{"text": "1/2 cup white wine"}, {"text": "1 salmon fillet (about 12 ounces)"}, {"text": "1/2 lemon, sliced + 1 tablespoon juice"}, {"text": "2 basil sprigs + 1/4 cup leaves"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "1 pound trimmed green beans"}, {"text": "4 medium new potatoes, quartered"}, {"text": "1 large egg yolk"}, {"text": "1/2 cup olive oil"}] Instructions: None

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Recipe: Baked Beans Description: This is my sister's recipe for bake beans. This is a very good comfort food it does not last long at gathering's. Best bake bean recipe I have tasted. Ingredients: [{"text": "1 lb hamburger"}, {"text": "1/2 onion, chopped"}, {"text": "1 (15 ounce) can kidney beans"}, {"text": "1 (15 ounce) can great northern beans"}, {"text": "1 (15 ounce) can butter beans"}, {"text": "1 (41 ounce) pork and beans"}, {"text": "1 lb bacon, cut into pieces"}, {"text": "1/2 cup ketchup"}, {"text": "1 teaspoon mustard"}, {"text": "3/4 cup brown sugar"}, {"text": "1/2 cup sugar"}, {"text": "2 teaspoons vinegar"}, {"text": "6 ounces chili sauce"}] Instructions: Brown ground beef, bacon, and onions. Drain grease. Do not drain beans put into pan. Add the rest of ingredients to the beans and hamburger mixture and stir. Add salt and pepper to taste. (I cook mine slow at 250 for like 3 hours ). Or you can bake at 350 for 45 minute. to 1 hour.

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Recipe: Muffuletta Tortellini Salad Description: None Ingredients: [{"text": "Kosher salt"}, {"text": "8 ounces refrigerated cheese tortellini"}, {"text": "1 pint grape tomatoes, quartered"}, {"text": "1 cup giardiniera vegetables, drained and chopped"}, {"text": "One 6-ounce jar marinated artichoke hearts, drained and chopped"}, {"text": "1/2 cup pimento-stuffed green olives, chopped"}, {"text": "1/4 cup extra-virgin olive oil"}, {"text": "1 1/2 tablespoons red wine vinegar"}, {"text": "8 ounces fresh mozzarella-and-pepperoni rolls (or any other variation of a fresh mozzarella roll)"}, {"text": "Freshly ground black pepper"}, {"text": "1/4 cup chopped fresh parsley"}] Instructions: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Drain and transfer to a large bowl.  Add the tomatoes, giardiniera vegetables, artichokes, olives, olive oil and vinegar to the bowl with the tortellini.  Thinly slice the mozzarella roll. Set half aside for garnishing the pasta. Quarter the remaining half and toss with the tortellini and vegetables.  Season the pasta with additional salt and pepper. Toss with the parsley, reserving about a teaspoon for garnish. Transfer to a flat plate and surround the pasta salad with the reserved cheese slices and top with the parsley garnish. Serve at room temperature.

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Recipe: Best Ever Low Fat Mexican Soup Description: Delicious, lowfat bean soup with a Mexican seasoning. This is my kids favorite! I always double the recipe and freeze in small containers so they can take out and microwave. Very low in fat and delicious! Quick and easy too! Ingredients: [{"text": "1 (15 ounce) can red beans"}, {"text": "1 (16 ounce) can pinto beans"}, {"text": "1 (16 ounce) can black beans"}, {"text": "1 (15 1/4 ounce) can whole kernel corn"}, {"text": "1 (1 1/4 ounce) package taco seasoning"}, {"text": "1/2 cup fat free ranch dressing"}, {"text": "1 (26 ounce) jar picante sauce"}, {"text": "2 whole wheat tortillas, shredded into bite size pieces"}, {"text": "2 cups fat-free cheddar cheese"}, {"text": "2 cups water (or more if you like it really soupy)"}, {"text": "salt and pepper"}, {"text": "garlic"}] Instructions: Mix all ingredients except cheese in large pot. Cook for approximately 30 minutes. Add cheese and continue cooking until cheese is melted.

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Recipe: Porchetta Description: Make and share this Porchetta recipe from Food.com. Ingredients: [{"text": "1 pork belly (Skin lightly blanched)"}, {"text": "1 cup garlic (Peeled-smashed)"}, {"text": "1 cup thyme (picked)"}, {"text": "2 tablespoons chili flakes"}, {"text": "2 tablespoons garlic powder"}, {"text": "2 tablespoons maple powder for pork"}, {"text": "4 lemons (juice)"}, {"text": "salt"}] Instructions: After blanching the pork belly in salted water, pat dry and use a Fork to puncture the skin multiple times to draw out moisture. On a hotel pan, spread out the garlic and thyme and place the belly skin side up. Cover the skin with salt and allow to sit overnight. Next day - wipe away the salt thoroughly. Season the inside with the garlic powder, maple powder, chili flakes, salt, and lemon juice. Use a butcher twine to roll the belly tie into a cylinder. Bake in a convection oven at 425 degrees, for 30 minutes, then pat the skin dry. Turn over to 350 and cook for another 90 minutes of until internal temperature hits 135 degrees.

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Recipe: Bacon and Cheddar Quiche Description: My sister found this on a website but I am not sure which one and made it for my little sister's wedding shower. It was excellent so here I am sharing it. I have listed the ingredients for making the crust too, however I just buy a frozen crust from the store. ENJOY!! Ingredients: [{"text": "1 1/3 cups all-purpose flour"}, {"text": "1/8 teaspoon salt"}, {"text": "1/2 cup cold butter, cut in small pieces"}, {"text": "2 -3 tablespoons ice-cold water"}, {"text": "8 slices lean bacon, cooked and crumbled"}, {"text": "4 large eggs"}, {"text": "1 1/2 cups light cream"}, {"text": "1/4 teaspoon dried leaf thyme"}, {"text": "1/8 teaspoon pepper"}, {"text": "1 cup shredded sharp cheddar cheese"}] Instructions: Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes. On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°. In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and lightly browned. Serve quiche with fresh tomato wedges. NOTE: 5 minutes prep if you do not make the homemade crust and use a frozen one instead!

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Recipe: Chocolate Chip Cheesecake Brownies Description: How to make Chocolate Chip Cheesecake Brownies Ingredients: [{"text": "Cookie Crust Ingredients:"}, {"text": "(Original recipe used a package of chocolate chip mix, I used my recipe for the Best Chocolate Chip Cookies)"}, {"text": "1 cup brown sugar"}, {"text": "1 cup sugar"}, {"text": "1/2 cup butter"}, {"text": "1/2 cup oil"}, {"text": "2 eggs"}, {"text": "1 tsp. baking soda"}, {"text": "1 tsp. salt"}, {"text": "1 tsp. baking powder"}, {"text": "1 tsp. vanilla"}, {"text": "3 cups flour"}, {"text": "milk chocolate chips"}, {"text": "Cheesecake:"}, {"text": "1 \u2013 (8 oz.) packages of regular Cream Cheese, room temperature (I softened mine in microwave and mixed in the sugar and egg so it poured easily over crust)"}, {"text": "1 \u2013 egg"}, {"text": "1/4 \u2013 cup granulated sugar"}, {"text": "1/2 \u2013 tsp. vanilla extract"}] Instructions: Preheat oven to 350 degrees. Cream butter, oil and sugars. Add eggs and beat until fluffy. Mix in the rest of the ingredients. Put half of the dough mix in the bottom of an ungreased 13×9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust. Bake for 10 minutes. While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended. Take the crust out and spread the cream cheese mixture on the top being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is OK :) Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all.Bake for 35 minutes (mine took about 23, just keep checking) or until golden brown and a toothpick inserted comes out clean. Cool in the refrigerator for a few hours before serving. Store in the fridge, due to the cream cheese Note: You can also use other cookie dough flavors instead of chocolate chip. Peanut butter, M & M, etc…

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Recipe: Pepperoni Pasta Bake Description: Another great pasta recipe that I'm sure everyone will enjoy, it's another of those quick and easy recipes, that we need once in a while for busy nights!! Ingredients: [{"text": "3 cups uncooked wagon wheel macaroni or 3 cups spiral pasta"}, {"text": "1 (4 ounce) can mushrooms, stems and pieces, undrained"}, {"text": "1 (3 1/2 ounce) package sliced pepperoni, quartered"}, {"text": "3/4 cup green pepper, chopped"}, {"text": "1 medium onion, chopped"}, {"text": "1 (14 ounce) jar spaghetti sauce"}, {"text": "1 (8 ounce) can tomato sauce"}, {"text": "1 (8 ounce) can tomato paste"}, {"text": "1 cup cheddar cheese, shredded"}, {"text": "1 cup mozzarella cheese, shredded"}] Instructions: Cook pasta according to package directions; drain and place in a large bowl. Add the mushroom, pepperoni, green pepper and onion. Stir in the spaghetti sauce, tomato sauce, tomato paste, and cheddar cheese; mix well. Transfer to a greased 3-quart baking dish. Cover and bake at 350F for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted.

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Recipe: Italian Bread Bowls Description: Recipe makes 8 bread bowls. They have a nice crusty outside which is perfect for soups in the winter. This recipe does scale down pretty easily to 4 bowls. Scaled recipe can be made in a 2 lb bread machine. Be sure to scale the instructions, too ;) Ready in 2 hours and 15 minutes. Bowls can be frozen for up to 1 month, if desired. Ingredients: [{"text": "2 tablespoons active dry yeast"}, {"text": "2 1/2 cups warm water (110 degrees F/45 degrees C)"}, {"text": "2 teaspoons salt"}, {"text": "2 tablespoons vegetable oil"}, {"text": "7 cups all-purpose flour"}, {"text": "1 tablespoon cornmeal"}, {"text": "1 egg white"}, {"text": "1 tablespoon water"}] Instructions: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition. When the dough has pulled together into a ball, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

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Recipe: Curried Almonds in Your Crock Pot Description: These curried almonds are delicious healthy snack. They are salty, sweet, spicy & that takes no effort to make! Ingredients: [{"text": "2 tablespoons coconut oil"}, {"text": "1 tablespoon curry powder"}, {"text": ".5 teaspoons salt"}, {"text": "1 cup almonds"}] Instructions: None

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Recipe: Go With Everything Sauce for Grilling Description: This recipe is adaptable to your taste. You can add more Tabasco if needed, you decide how bold you want it. You can omit the liquid smoke is desired. Ingredients: [{"text": "2 cups ketchup"}, {"text": "3/4 cup powdered sugar"}, {"text": "1 tablespoon Worcestershire sauce"}, {"text": "1/4 teaspoon Tabasco sauce"}, {"text": "6 tablespoons molasses"}, {"text": "1/4 teaspoon garlic salt"}, {"text": "1/2 teaspoon liquid smoke"}] Instructions: Mix all ingredients in a saucepan. Cook and stir over medium heat until boiling. Keep warm on low heat until ready to serve. Pour over grilled meat or poultry.

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Recipe: Pumpkin Cream Cheese Pie with Pecan Topping Description: This is a delicious pie with a combination of textures. The cream cheese heightens the pumpkin flavor and the topping is sweet and crunchy. Ingredients: [{"text": "1 can(s) (15 ounces) pumpkin"}, {"text": "2 - large eggs"}, {"text": "1 package(s) (8 ounces) cream cheese, softened"}, {"text": "3/4 cup(s) sugar"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1 teaspoon(s) ground cinnamon"}, {"text": "1/2 teaspoon(s) ground ginger"}, {"text": "1/4 teaspoon(s) ground cloves"}, {"text": "1 can(s) (12 ounces) evaporated milk"}, {"text": "1 - pie crust shell"}, {"text": "PECAN TOPPING"}, {"text": "1 tablespoon(s) butter, softened"}, {"text": "1/4 cup(s) light brown sugar"}, {"text": "1/4 cup(s) flour"}, {"text": "1/4 cup(s) chopped pecans"}, {"text": "1/4 cup(s) semi-sweet chocolate chips (optional)"}] Instructions: Beat eggs in a blender until yolks are cracked, then add cream cheese. Beat on high until there are hardly any lumps (2 minutes). Add pumpkin, sugar and spices. Gradually stir in evaporated milk. Pour into pie shell. Don't fill it too high. You'll probably have some left over. Bake at 425 degrees for 15 minutes, then lower temperature to 350 degrees and bake for another 30 minutes. While pie is baking, mix together topping ingredients. After the pie has baked for 30 minutes, sprinkle topping mixture over the top. You don't have to use all of it, just what you prefer. Bake for an additional 10-15 minutes, or until a knife inserted near the center of the pie comes out clean. Let cool for 2 hours.

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