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Recipe: Eatmore Bars Description: This is my version of this famous Cdn. Eatmore Bar. These taste exactly the same. Its a must try if you like Eatmores. Ingredients: [{"text": "1/2 cup smooth peanut butter"}, {"text": "1 cup beehive golden syrup"}, {"text": "1 3/4 cups semi-sweet chocolate chips"}, {"text": "1 1/4 cups small flake 20 minutes oats"}, {"text": "2 cups chopped dry roasted peanuts"}] Instructions: First, I place my regular large oats into a processor and process down to make a small flake oat. Do not pulverize, keep into a small flake. Next chop peanuts, not too fine. Prepare a 10 x 6 inch pan (brownie pan) lightly with spray or a butter (this will give you a thicker square). In a saucepan add the peanut butter and corn syrup and bring to a low boil, and stir well, then remove from heat. Add chipits stir well into warm mix, until combined and a melted. Add in small flakes oats, and peanuts. Mix well until combined evenly. Pour in to prepared pan. Chill to harden, remove five minutes, then slice into bars.

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Recipe: Cherry-Chocolate Scones Description: Great for Breakfast or Brunch, bound to please everyone. Note:TO assemble scones quickly in the moring, mix the dry ingredients with the butter ahead of time(step 1); seal the mixture in a zip-lock plastic bag and chill for up to 1 week, or freeze up to 1 month. Pour chilled or frozen mixture into bowl and procced to step 2. Ingredients: [{"text": "3 cups flour"}, {"text": "1/4 cup sugar or 1/4 cup Splenda Sugar Blend for Baking"}, {"text": "1 tablespoon baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 cup cold butter (1/4 pound)"}, {"text": "3/4 cup half-and-half cream (light cream)"}, {"text": "1 large egg"}, {"text": "4 ounces milk chocolate chips, about 1/2 cup"}, {"text": "1/2 cup pecans, chopped"}, {"text": "1/2 cup dried cherries"}] Instructions: In a bowl or food processor, mix flour, sugar, baking powder, and salt. Cut butter into chunks and add to flour mixture, cut in with pastry blender or pulse until mixture resembles coarse crumbs. In a small bowl, whisk together half & half and eggg; RESERVE 2 tablespoons half & half mixture; Add remaining to flour mixture along with chocolate, nuts and cherries;Stir with a fork just until evenly moistened. Scrap dough onto a floured surface and, with lightly floured hands, Squeese dough together into a ball. Pat dough into a 7-inch round about 1 3/4 inch thick; cut into 8 equal wedges. Place wedges 2-inches apart on a buttered or cooking parchment-lined 12-by 15-inch baking sheet. Brush tops of wedges lightly with RESERVED half & half mixture( discard ant remaining). Bake scones in a 350 degree oven(regular or convection) until tops are browned, about 25 minutes; Let cool about 10 minutes on baking sheet serve warm or cool completely, enjoy.

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Recipe: Carrot-Ginger Soup with Curried Croutons Description: This warm and comforting soup is a perfect for cool weather. The ginger in the soup delivers a nice little kick and the curried croutons add great flavor and crunch. If you'd like to make the soup dairy free, replace the melted butter for the croutons with olive oil and omit the butter that's blended into the soup. Ingredients: [{"text": "2 tablespoons extra-virgin olive oil"}, {"text": "1 1/2 pounds carrots, peeled and chopped (about 4 cups)"}, {"text": "1 medium onion, chopped (about 1 cup)"}, {"text": "1-inch piece peeled and grated fresh ginger (about 1 teaspoon)"}, {"text": "1 clove garlic, chopped"}, {"text": "Kosher salt"}, {"text": "Cracked black pepper"}, {"text": "1 cup full-fat canned coconut milk"}, {"text": "4 tablespoons unsalted butter"}, {"text": "4 slices bread (country, wheat or sourdough)"}, {"text": "2 teaspoons curry powder"}] Instructions: Place a baking rack in the middle of the oven and preheat to 400 degrees F. Line a small baking sheet with parchment and set aside. Heat the oil in a large pot over medium-high heat. Add the carrots. Cook, stirring occasionally, until the carrots turn bright orange, about 2 minutes. Add the onions and cook until translucent, about 3 minutes. Add the ginger, garlic, 1 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until fragrant, about 2 minutes. Stir in the coconut milk and 3 cups water. Bring to a boil, reduce the heat and simmer until the carrots are completely tender, about 10 minutes. Meanwhile, make the croutons: Melt 2 tablespoons of the butter. Remove the crust from the bread and cut the slices into 1/2-inch cubes. Toss the cubes with the melted butter, curry powder, 1/4 teaspoon salt and pinch pepper. Spread the bread over the prepared baking sheet and bake in the middle of the oven until golden brown, 8 to 10 minutes. Once the carrots are tender, transfer the soup to a blender in two batches. Add 1 tablespoon of the remaining butter to each batch and blend until smooth. Reheat the soup if necessary. Taste and adjust the seasoning. Serve hot topped with the croutons.

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Recipe: Praline Yams Description: Make and share this Praline Yams recipe from Food.com. Ingredients: [{"text": "2 (2 lb) cans yams"}, {"text": "2/3 cup orange juice"}, {"text": "1 tablespoon orange rind"}, {"text": "5 tablespoons brandy"}, {"text": "2 teaspoons salt"}, {"text": "ground pepper"}, {"text": "1 teaspoon ground ginger"}, {"text": "4 tablespoons butter"}, {"text": "1/2 cup brown sugar, firmly packed"}, {"text": "3 egg yolks"}, {"text": "2/3 cup brown sugar, firmly packed"}, {"text": "1/4 cup butter or 1/4 cup margarine"}, {"text": "1 cup pecan halves, chopped"}, {"text": "1 teaspoon cinnamon"}] Instructions: Beat yams until smooth. Add first set of ingredients. Put in buttered quiche dish. Mix second set of ingredients for topping. Spread over potatoes. May be refrigerated over night. Bake at 350 degrees for 45 minutes. Let set for 10 minutes.

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Recipe: Strawberry Meringue Cake Description: Make and share this Strawberry Meringue Cake recipe from Food.com. Ingredients: [{"text": "1 (18 1/4 ounce) package yellow cake mix"}, {"text": "1 1/3 cups orange juice"}, {"text": "4 eggs, separated"}, {"text": "1 1/2 teaspoons orange zest"}, {"text": "1/4 teaspoon cream of tartar"}, {"text": "1 cup sugar, plus"}, {"text": "1/4 cup sugar, divided"}, {"text": "2 cups whipping cream"}, {"text": "2 pints fresh strawberries, divided"}] Instructions: In a mixing bowl, combine cake mix, orange juice, egg yolks and orange peel. Beat on medium speed for 4 minutes. Pour into two greased and floured 9-inch round baking pans; set aside. In a mixing bowl, beat egg whites and cream of tartar on medium until foamy. Gradually beat in 1 cup sugar, a tablespoon at a time on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue even over both pans of cake batter. Bake at 350°F for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). Beat the cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.

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Recipe: Chocolate Bread Pudding Description: Chocolate Bread Pudding Ingredients: [{"text": "6 pecan sweet rolls (such as Little Debbie Pecan Spinwheels)"}, {"text": "3 c. chocolate milk"}, {"text": "3 large eggs"}] Instructions: Heat oven to 350°F. Lightly coat six 8-oz ramekins with nonstick spray. Place in a large baking pan. Place bottoms of rolls in ramekins. Whisk milk and eggs to blend. Pour half over roll bottoms. Add roll tops; pour on remaining mixture. Add boiling water to pan to come halfway up sides of ramekins. Bake 35 minutes or until a knife inserted near centers comes out clean. Remove ramekins to a wire rack; cool to room temperature. Serve or refrigerate up to 2 days Drizzle with warm fudge sauce.

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Recipe: Dutch Oven Pot Roast | The Kitchen Magpie Description: Looking for a great Dutch Oven Pot Roast recipe? This one will have you pulling out the dutch oven every chance you get! Try it, you'll love it! Ingredients: [{"text": "1 tablespoon olive oil"}, {"text": "4 to 5 pound blade or chuck beef roast"}, {"text": "6 russet large potatoes ( washed and kept whole)"}, {"text": "1 large sweet potato (peeled and sliced into very large chunks)"}, {"text": "2 red or white onions (quartered)"}, {"text": "10 cloves garlic ( whole)"}, {"text": "1/2 cup red wine"}, {"text": "2 cups beef stock"}, {"text": "1 tablespoon thyme (I used freeze dried)"}, {"text": "Salt and black pepper"}] Instructions: Preheat your oven to 325 F. Sprinkle the salt and pepper over the roast. Add the olive oil to a Dutch oven and start heating to medium-high heat. Brown the beef roast on all sides, approximately 1 to 2 minutes per side. Place your vegetables around the roast and the garlic on top. Combine the beef broth and red wine together. Pour over the top of the roast. Sprinkle the thyme over the top. Cover and place in the oven. Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it. The secret is low heat and slow!

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Recipe: Candied Sweet Potatoes Description: Candied Sweet Potatoes is the perfect side dish for your Thanksgiving dinner. It is sweet, saucy, and caramelized to perfection. Ingredients: [{"text": "4 lbs Sweet Potatoes"}, {"text": "1/2 tsp Salt"}, {"text": "1/2 cup Butter"}, {"text": "1 cup Brown Sugar"}, {"text": "1 tsp Cinnamon"}, {"text": "1/2 tsp Nutmeg"}] Instructions: Preheat the oven to 375 degrees F. Peel and slice the sweet potatoes into approximately 1/2” thick slices. Then place the sweet potatoes into a 9X13 baking pan. Season the sweet potatoes with the salt. Melt the butter over medium high heat in a saucepan.  Then stir in the sugar, cinnamon and nutmeg.  Stir and heat until the sugar has dissolved (just a few minutes).  Watch the mixture closely so that it does not burn. Then pour this mixture evenly over the sweet potatoes making sure that every sweet potato is covered with the butter mixture. Cover the pan with aluminum foil and bake for 40-60 minutes stirring every 15-20 minutes until the sweet potatoes are fork tender. Serve immediately while warm and enjoy!

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Recipe: Corn Chowder Pie Description: I'm always looking for ways to eat pie for dinner. This savory pie in inspired by my summers growing up in Kansas, where the sweet corn is particularly sweet, and at least once a summer we cook it into a big pot of creamy chowder. A few tweaks make my favorite chowder into a sliceable pie, nestled deliciously into an easy to make oyster cracker crumb crust. Ingredients: [{"text": "One 10-ounce package oyster crackers"}, {"text": "1 teaspoon garlic powder"}, {"text": "1/2 teaspoon freshly ground black pepper"}, {"text": "1 stick (8 tablespoons) unsalted butter, melted"}, {"text": "3 strips thick-cut bacon, chopped"}, {"text": "2 stalks celery, diced"}, {"text": "2 leeks, thinly sliced"}, {"text": "2 cloves garlic, minced"}, {"text": "2 tablespoons unsalted butter"}, {"text": "1/3 cup all-purpose flour"}, {"text": "2 cups chicken broth"}, {"text": "1 large russet potato, diced"}, {"text": "1/2 cup heavy cream"}, {"text": "2 cups corn kernels"}, {"text": "1/2 teaspoon smoked paprika"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "2 tablespoons minced chives"}, {"text": "2 tablespoons minced flat-leaf parsley"}] Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. For the crust: Pulse the oyster crackers, garlic powder and pepper in the bowl of a food processor until the crumbs are finely ground. Add the melted butter and pulse until the mixture comes together – it should hold together when squeezed in your hands. Press the crust into the base and sides of a 9-inch pie plate. Transfer to the prepared baking sheet and bake until the crust is lightly golden brown and smells toasty, 10 to 13 minutes. While the crust bakes, make the filling: Heat a medium pot over medium heat. Add the bacon and cook until the fat is rendered and the bacon is fully crisp, 5 to 7 minutes. Remove the bacon from the pot with a slotted spoon and place it on a paper towel-lined plate; set aside. Add the celery and leeks and cook in the bacon fat until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Melt the butter into the pan, then sprinkle the flour evenly over the base of the pan. Stir well, then cook, stirring constantly, for 1 minute. Stir in the broth and bring to a simmer. Add the potatoes, cover the pot and simmer until the potatoes are tender and the mixture thickens noticeably, 7 to 10 minutes. Stir in the cream, corn and paprika and bring to a simmer, stirring occasionally while simmering, 2 to 3 minutes. Season with salt and pepper. Gently ladle the hot chowder into the crust. Transfer the pie back to the oven and bake until the filling becomes matte on top and the crust is deeply golden, 25 to 30 minutes. Cool 20 minutes before slicing and serving. Garnish with the reserved bacon, chives and parsley just before serving. 

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Recipe: Turnips Description: Make and share this Turnips recipe from Food.com. Ingredients: [{"text": "3 cups water"}, {"text": "1 cup vinegar"}, {"text": "2 lbs turnips"}, {"text": "1 beet"}, {"text": "1 tablespoon salt"}] Instructions: Combine wet ingredients in large container. slice turnips and beets and put into container with wet ingredients. Add salt and mix. Let stand for 1 week.

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Recipe: Stuffed Turkey Roll Description: When a friend gave me some ground turkey to use up, I looked for an inventive way to prepare it. I found this recipe while scouring through my collection. My family loves it because of the stuffing in the middle. For a variation, I sometimes use cheese on top instead of bacon.—Patricia Eckard, Singers Glen, Virginia Ingredients: [{"text": "1 egg, lightly beaten"}, {"text": "1/2 cup quick-cooking oats"}, {"text": "1/2 teaspoon salt"}, {"text": "1/8 teaspoon pepper"}, {"text": "1 pound ground turkey"}, {"text": "1/4 cup chopped onion"}, {"text": "1/4 cup chopped celery"}, {"text": "3 tablespoons butter"}, {"text": "2 tablespoons water"}, {"text": "1/2 teaspoon rubbed sage"}, {"text": "1/4 teaspoon ground thyme"}, {"text": "2 cups seasoned stuffing cubes"}, {"text": "2 bacon strips, halved"}] Instructions: In a large bowl, combine the egg, oats, salt and pepper. Crumble turkey over mixture and mix well. Pat into a 12x9-in. rectangle on a piece of heavy-duty foil; set aside. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in water, sage and thyme. Add stuffing; stir until well coated. Spoon over turkey to within 1 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Place loaf, seam side down, in a greased 9x5-in. loaf pan. Place bacon strips over top. Bake, uncovered, at 325° for 60-70 minutes or until meat is no longer pink and a thermometer reads 165°.

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Recipe: Pb&j Spirals Description: Got this out of quick cooking and so yummy!! I use alot of recipe's from there and they are always a hit.. Ingredients: [{"text": "1 (8 ounce) package refrigerated crescent dinner rolls"}, {"text": "8 teaspoons creamy peanut butter"}, {"text": "8 teaspoons grape jelly"}, {"text": "1/4 cup chopped unsalted peanuts"}, {"text": "2 tablespoons confectioners' sugar"}] Instructions: Unroll crescent dough; separate into triangles. Spread 1 teaspoon each of peanut butter and jelly on the wide end of each triange; sprinkle with peanuts. Roll up each from the wide end and place point side down 2 inches apart on a ungreased baking sheet. Curve ends to form a crescent shape. Bake spirals at 375 for 11-13 minutes or until lightly browned. Dust with confectioner's sugar. Serve warm. Enjoy!

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Recipe: Susie's Potato Salad Description: This is a spiced up potato salad. I made it up many years ago. I made it many times and did it a little different each time, but I wrote it down and now make it like this. It was my secret but why just let my family and friends be the only one to taste it. Every one should enjoy it. Ingredients: [{"text": "10 - medium potatoes boiled"}, {"text": "3 to 4 - celery stalks"}, {"text": "1 large onion"}, {"text": "3 to 4 large dill pickles"}, {"text": "6 - hard boiled eggs"}, {"text": "DRESSING"}, {"text": "1/4 cup(s) dill pickle juice"}, {"text": "1/2 jar(s) 32 oz mircle whip"}, {"text": "2 to 3 tablespoon(s) mustard, spicy brown or yellow"}, {"text": "2 package(s) dry good seasons zesty italian dressing mix"}, {"text": "2 tablespoon(s) dry dill"}, {"text": "2 tablespoon(s) honey"}, {"text": "1 tablespoon(s) garlic powder"}, {"text": "- salt and pepper to taste"}, {"text": "TOPPING"}, {"text": "1 teaspoon(s) paparika"}, {"text": "1 small can of sliced black olives (optional)"}] Instructions: Chop first 5 ingredients into a large bowl. Chop potatoes and pickles in a larger chop. Mix all dressing ingredients in a small bowl Pour into large bowl and mix together Sprinkle with paparika and place black olives in 1 layer on top Chill for several hours and serve

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Recipe: Chicken Alfredo Casserole Description: This family-friendly casserole is great for a large gathering. You can make and assemble it a day ahead, just bring it back to room temperature before baking. We like boneless skinless chicken thighs because they cook quickly and stay moist and tender. Ingredients: [{"text": "4 tablespoons unsalted butter, plus more for the baking dish"}, {"text": "Kosher salt"}, {"text": "1 1/2 pounds skinless, boneless chicken thighs, cut into large chunks"}, {"text": "2 1/2 cups low-sodium chicken broth"}, {"text": "6 cloves garlic (4 crushed, 2 chopped)"}, {"text": "3 wide strips lemon zest, plus 1 tablespoon lemon juice"}, {"text": "2 sprigs rosemary"}, {"text": "2 bay leaves"}, {"text": "1 pound penne"}, {"text": "6 cups small broccoli florets (about 1 pound)"}, {"text": "4 tablespoons all-purpose flour"}, {"text": "2 cups heavy cream"}, {"text": "Freshly ground pepper"}, {"text": "1 1/4 cups grated Parmesan cheese"}, {"text": "1/4 cup chopped fresh parsley"}, {"text": "2 cups shredded low-moisture mozzarella cheese"}] Instructions: Preheat the oven to 400˚ F. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil. Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean. Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce. Melt the butter in the Dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes. Remove the pot from the heat. Stir in 1 cup Parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat. Transfer to the baking dish and sprinkle with the remaining 1/4 cup Parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving.

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Recipe: Custard Blender Pie Description: Make and share this Custard Blender Pie recipe from Food.com. Ingredients: [{"text": "4 eggs"}, {"text": "2 cups milk"}, {"text": "2/3 cup sugar"}, {"text": "6 tablespoons soft oleo"}, {"text": "1/2 cup flour"}, {"text": "1 tablespoon vanilla"}, {"text": "1/4 teaspoon nutmeg"}, {"text": "1 cup coconut"}] Instructions: Mix all ingredients and beat in blender for 10 seconds. Pour into buttered 9-inch deep pie pan. Bake at 350° for 1 hour or until knife comes out clean. Makes its own crust!

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Recipe: Stuffed Tomatoes with Feta Cheese Description: Ingredients from the Mediterranean region, including Turkey. From Cooking the Greek Way by Villas. To avoid heating up your kitchen, "bake" on the grill - just make sure to use indirect heat. Can use gluten-free bread crumbs if necessary. Ingredients: [{"text": "4 medium ripe tomatoes"}, {"text": "2 tablespoon(s) finely chopped scallion"}, {"text": "2 tablespoon(s) finely chopped parsley"}, {"text": "1/2 cup(s) crumbled feta cheese (about 3 ounces)"}, {"text": "1/4 cup(s) bread crumbs"}, {"text": "3 tablespoon(s) olive oil"}] Instructions: Preheat oven to 350ºF. Cut tops off tomatoes. Use a spoon to scoop out pulp and seeds. Save pulp, discard seeds. Chop tomato pulp. Combine pulp with scallions, parsley, feta, bread crumbs and olive oil. Spoon mixture into tomato shells. Place right-side up in a 8x8 inch baking pan. Bake for 15 minutes. Serve hot.

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Recipe: Peppermint Bon Bon Description: This is a frozen dessert that I always requested from my mom when I was younger. It is so delicious. Even though it's frozen I eat it all year long, even in the winter! Ingredients: [{"text": "1/2 cup butter"}, {"text": "3 egg yolks, beaten"}, {"text": "1 teaspoon vanilla"}, {"text": "3 (1 ounce) chocolate squares"}, {"text": "2 cups powdered sugar"}, {"text": "3 egg whites, beaten stiff"}, {"text": "1/2 gallon mint chocolate chip ice cream, slightly softened"}] Instructions: Spread a graham cracker crust in the bottom of a 9x13 pan. Melt butter and chocolate. Add egg yolks, sugar and vanilla. Fold in egg whites. Pour mixture over graham cracker crust. Freeze 1 hour. Spread ice cream over cooled layer and refreeze until serving.

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Recipe: Mini-Wedding Cakes Description: None Ingredients: [{"text": "2 1/2 cups sugar"}, {"text": "16 ounces marzipan"}, {"text": "20 ounces (5 sticks) unsalted butter, slightly softened"}, {"text": "2 teaspoons vanilla extract"}, {"text": "12 eggs"}, {"text": "2 1/2 cups flour"}, {"text": "3 teaspoons baking powder"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon ground ginger"}, {"text": "Confectioners' sugar for rolling fondant"}, {"text": "Butter cream, recipe follows"}, {"text": "2 pounds fondant"}, {"text": "Red, blue and yellow food coloring"}, {"text": "Royal icing, recipe follows"}, {"text": "7 cups sugar"}, {"text": "2 cups water"}, {"text": "24 egg yolks"}, {"text": "4 pounds (16 sticks) unsalted butter, softened"}, {"text": "2 cups powdered sugar"}, {"text": "3 to 4 tablespoons egg whites*"}] Instructions: Heat oven to 350 degrees F. Butter and flour an 9 by 2-inch round pan and a 9 by 9 by 2-inch square pan. Combine the sugar and marzipan in a food processor. Pulse until combined into fine crumbs. Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the sugar-marzipan mixture and mix. Add the vanilla and mix. Add the eggs two at a time, mixing after each one. Sift the flour, baking powder, salt, and ginger together. Working in batches, add the dry ingredients to the marzipan mixture, mixing after each addition just until combined. Bake for 40 to 45 minutes, until a tester inserted into the center comes out dry and clean (a few crumbs are okay) and let cool in the pan. Combine sugar and water and bring to a boil on a medium saucepan. Boil until a candy thermometer registers 240 degrees F. Whip egg yolks until light and fluffy and carefully pour the sugar water mixture into the yolks while the mixer is running at a moderate speed. Continue whipping until cooled. Add softened butter in small batches, stopping after each addition. Remove the 9-inch round cake from the pan, and cut a 5-inch and a 3-inch circle of cake from the 9-inch square pan. Cover them with butter cream and freeze. Dye fondant pastel pink, blue and yellow by kneading food coloring into it. Roll out on a powdered sugared surface and cut 1 circle out of each color to cover 1 layer of the cake, leaving 2 extra inches to hang over sides. Lay the fondant over the cake layers and with your hands, mold the fondant over the cake to fit. Trim the edge and tuck it slightly under the cake. On a large cake platter, stack the layers and run a long skewer down the center. Whip together powdered sugar and 3 to 4 tablespoons of the egg whites so it's pipe-able but not too thin that it runs on the cake. Decorate cake with piped royal icing using a plain small tip, starting at the bottom layer. You can embellish with silver balls, gum paste flowers on top, etc.

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Recipe: Lemon Rosemary Sorbet Description: this sorbet is so easy to make and a great treat for a hot summer day! The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. You have got to try it!!!! Ingredients: [{"text": "1 1/2 cups sugar"}, {"text": "1 1/2 cups water"}, {"text": "1/2 cup fresh rosemary, finely chopped"}, {"text": "1 1/3 cups fresh lemon juice"}, {"text": "3 tablespoons vodka"}] Instructions: In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat; add rosemary, cover, and let stand approximately 10 minutes or until cool. Place a fine strainer over a large bowl and pour syrup mixture through (straining out the rosemary leaves). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended. Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE: Can be prepared 3 days in advance. Cover and keep frozen. Makes 8 to 10 servings.

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Recipe: Java Chicken Description: Here's a change of pace for your marinated chicken breasts! Sweet and aromatic, the sauce on this chicken is tasty for dinners all year long. Prep time includes marination. Adapted from a recipe in from "Simply Classic," by the Seattle Junior League. Ingredients: [{"text": "4 boneless skinless chicken breasts"}, {"text": "1/4 cup onion, chopped"}, {"text": "1 tablespoon olive oil"}, {"text": "2 garlic cloves, minced"}, {"text": "1 cup very strong coffee (double strength, at least)"}, {"text": "3/4 cup dark brown sugar"}, {"text": "1/2 cup cider vinegar"}, {"text": "1 tablespoon dry mustard"}, {"text": "1/2 teaspoon salt"}, {"text": "1/4 teaspoon black pepper (or tricolor pepper)"}] Instructions: Heat a sauté pan over medium flame, add oil, and sauté onion until transparent, about 8 minutes. Add the minced garlic and sauté for 1 minute, then add the coffee, brown sugar, vinegar, mustard, salt, and pepper (I like using tricolor rather than plain black pepper) and allow it to come to a boil. Reduce the temperature to low and let the mixture simmer for 10 minutes; remove from heat, pour into a glass bowl, cover loosely with paper or cloth towel, and set in the refrigerator to let cool. Place the chicken breasts in a Ziplog bag (or plastic container, in a single layer) and add the cooled marinade. Secure closed and refrigerate for 8 hours or overnight, turning/moving the breasts in the container at least once. Drain marinade from the chicken; set aside and reserve marinade. Using an indoor grill or over medium-hot coals, grill the chicken, covered, for about 20 minutes, turning once, until the juices run clear when pierced (breasts can also be broiled if grilling is unavailable, a Foreman Grill also works well). While the chicken is cooking, pour the reserved marinade into a small saucepan and, over medium heat, bring it to a boil. Reduce the temperature to medium-low and simmer the marinade for 10 minutes to make the sauce, until thickened. Do NOT serve the marinade without cooking it first! It must be cooked to be safe. When marinade has been cooked as the sauce, pour it over the completed chicken before serving. Serve with rice, wild rice, or orzo pasta, along with vegetables and a salad. Note: If you want to reduce the carbs for diabetic or lower carb eating, substitute heat-stable brown sugar substitute for the regular brown sugar.

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Recipe: How to Make Salted Caramels Description: Making caramels at home can seem intimidating. I mean, you need a candy thermometer. Ingredients: [{"text": "2 tbsp. Unsalted Butter, Softened"}, {"text": "2 c. Sugar"}, {"text": "1 1/2 c. Heavy Cream"}, {"text": "2/3 c. Light Corn Syrup"}, {"text": "1/2 c. Salted Butter"}, {"text": "1 tsp. Fine Sea Salt"}, {"text": "1 tsp. Vanilla Bean Pase (or Extract)"}, {"text": "1/2 tsp. Fleur De Sel"}] Instructions: None

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Recipe: Slow-Cooker Bourbon Pork Chops Description: My dad created a baked version of this recipe years ago. Delicious as it was, when I updated his recipe, I decided to try it in the slow cooker for even more moist and tender results. Bingo! Juicy, tasty and no fuss. —Judy Batson, Tampa, Florida Ingredients: [{"text": "3/4 cup packed dark brown sugar"}, {"text": "1/3 cup apple jelly"}, {"text": "3 tablespoons bourbon"}, {"text": "3 tablespoons reduced-sodium soy sauce"}, {"text": "3 tablespoons stone-ground mustard"}, {"text": "1/2 teaspoon coarsely ground pepper"}, {"text": "1 tablespoon olive oil"}, {"text": "4 pork rib chops (1 inch thick and 8 ounces each)"}, {"text": "2 tablespoons water"}, {"text": "1-1/2 teaspoons cornstarch"}] Instructions: For sauce, whisk together first 6 ingredients. In a large skillet, heat oil over high heat. Brown pork chops; 2-3 minutes per side. Transfer to a 5-qt. slow cooker. Pour sauce over top. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 3-4 hours. Remove chops from slow cooker; keep warm. Skim fat from cooking juices; transfer half the cooking juices to a saucepan. Mix water and cornstarch until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve over chops.

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Recipe: Grilled Cheese for Grown-Ups Description: I was disappointed with the lack of variation and uses for asparagus; I don't eat much that requires a side dish and stratas are too time-consuming for one person. I came up with this and it is TASTY! If I had tomato, I would have put that in there at the end too. It could also be done in a sandwich maker much more easily! I dip mine in ketchup--I guess that's the only non-grownup part :o) Ingredients: [{"text": "2 slices bread (I use whole wheat Italian)"}, {"text": "2 slices light processed cheese (like Kraft)"}, {"text": "4 raw asparagus spears"}, {"text": "butter (optional, for pan) or margarine (optional, for pan)"}] Instructions: Preheat a frying pan or griddle and spray with cooking spray or melt butter/margarine over medium heat. Break off bottoms of asparagus spears at the point they naturally break. Sauté for several minutes. At the same time, either butter your bread or place it plain on the griddle or pan. Top with one slice of cheese. Do the same with the other slice. When asparagus is tender-crisp, place it on top of one slice of bread. Place other slice on top and continue frying to melt the cheese. When the bread is nicely toasted and the cheese is melted enough to hold on the asparagus, remove from heat season with salt and pepper to your liking.

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Recipe: Cornflake Potatoes Description: My Sister-in- Law gave me this recipe years ago and everyone in my family loves it. It is great for potlucks, large gatherings, or cut down for just a family. It is really easy to make and makes great leftovers. I use Colby-Jack cheese, finely shredded, but any cheese will do. Ingredients: [{"text": "14 medium peeled and cubed potatoes"}, {"text": "16 ounces sour cream"}, {"text": "3 (10 1/2 ounce) cans cream of chicken soup"}, {"text": "4 cups grated cheese"}, {"text": "2 cups corn flakes"}, {"text": "2 tablespoons butter (1 cube)"}] Instructions: Boil potatoes until soft. Mix with all but cornflakes and butter. Cook in a baking pan at 400 for 50 minutes. Melt butter and mix with cornflakes. Spread evenly over potatoes. Cook for 15 minutes.Remove from oven.

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Recipe: Chicken Dinner Pot Pie Description: Make and share this Chicken Dinner Pot Pie recipe from Food.com. Ingredients: [{"text": "pastry for a double-crust 9-inch pie"}, {"text": "2 tablespoons butter"}, {"text": "2 tablespoons flour"}, {"text": "1 teaspoon salt"}, {"text": "1/8 teaspoon pepper"}, {"text": "1/8 teaspoon ground thyme"}, {"text": "1/2 cup chicken broth"}, {"text": "3/4 cup light cream or 3/4 cup heavy cream"}, {"text": "2 cups cubed cooked chicken"}, {"text": "1 (10 ounce) package frozen peas and carrots, cooked and drained (I have started using about 1/2 a package)"}] Instructions: Heat oven to 425 degrees. Prepare pastry, cut top into lattice strips. (I use just a regular pie top with slits cut in it. It's quicker). Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme. Cook, stirring until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken and vegetables. Pour into pastry lined pie pan. Cover with lattice top. Cover edge with 2-3 inch strips of foil to prevent excessive browning. Remove foil for the last 15 minutes of baking. Bake for 35 to 40 or until crust is brown.

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Recipe: "In the Army Now" Lasagna Description: None Ingredients: [{"text": "12 pounds ground beef"}, {"text": "3 quarts chopped onion"}, {"text": "1 tablespoon black pepper"}, {"text": "3/4 cup crushed oregano leaves"}, {"text": "1 tablespoon ground thyme leaves"}, {"text": "1 teaspoon ground red pepper"}, {"text": "1 1/4 teaspoons dehydrated garlic"}, {"text": "2 2/3 tablespoons sweet crushed basil leaves"}, {"text": "2 1/4 gallons canned, crushed tomatoes"}, {"text": "3 1/2 quart tomato paste"}, {"text": "30 eggs, slightly beaten"}, {"text": "5 1/2 quarts cottage cheese"}, {"text": "1 quart grated Parmesan, plus 1 1/2 cups"}, {"text": "3 3/4 quarts shredded mozzarella"}, {"text": "6 tablespoons dehydrated parsley"}, {"text": "6 pounds uncooked lasagna noodles"}] Instructions: Cook beef in its own fat until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Add onions, saute 3 minutes. Add pepper, oregano, thyme, red pepper, garlic, and basil, and cook 5 minutes longer. Add tomatoes and tomato paste to meat mixture. Blend well, simmer 1 hour. Skim off excess fat. Set aside. Combine eggs, cheeses, and parsley. Mix well and place in shallow pans, refrigerate. Preheat a convection oven to 300 degrees F and set fan on high with closed vent, or heat a regular oven to 325 degrees F. In 5 large baking dishes, place 2 1/2 cups meat sauce. Top with noodles in rows. Top with 3 1/2 cups chilled filling. Top with 1 quart meat sauce, more noodles and 3/12 cups chilled filling. Top again with 1 quart meat sauce, noodles, placed in rows and 1 quart meat sauce. Sprinkle 1 ounce Parmesan over each pan. Cover pans and cook for 1 hour. Uncover and bake for 10 to 15 minutes. It may take slightly longer in the oven if not using a convection oven.

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Recipe: Pennsylvania German -Style Broccoli Description: Pennsylvania German cooks,like their German forebears,often serve vegetables with pungent warm dressings.Here steamed broccoli is tossed with a hot vinaigrette that's flavored with bacon,vinegar,nustard and black pepper. This dish can also be made with frozen broccoli.Use two ten-ounce packages of whole broccoli spears,thawed and well drained,but not steamed Ingredients: [{"text": "4 slice(s) bacon"}, {"text": "1 pound(s) broccoli, fresh"}, {"text": "4 - scallions"}, {"text": "1 medium red bell pepper"}, {"text": "1/2 cup(s) cider vinegar"}, {"text": "4 teaspoon(s) mustard, spicy brown"}, {"text": "3/4 teaspoon(s) sugar"}, {"text": "3/4 teaspoon(s) salt"}, {"text": "1/2 teaspoon(s) black pepper"}, {"text": "2 tablespoon(s) vegetable oil"}] Instructions: In a medium skillet,cook the bacon over medium heat until crisp,about 10 minutes.Drain the bacon on paper towels,crumble and set aside.Pour off all but 3 tablespoons of bacon fat from the pan,set the pan aside. Meanwhile,cut the broccoli into bite-size pieces.steam the broccoli pieces until tey are crisp tender,about 8 minutes. Meanwhile,coarsely chop the scallions and bell pepper and place them in a serving bowl Add the cooked broccoli to the serving bowl. Warm the bacon fatin the skillet over medium heat.Add the vinegar,mustard,sugar,salt and black pepper.Cook,stirring constantly to scrape up the pan drippings.Remove from the heat and stir in the oil.Pour the hot dressing over the vegetables and toss to combine. Sprinkle the crumbled bacon over the broccoli and serve

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Recipe: Deep Summer Fruit Cobbler Description: Wow, what a flavorful fruit cobbler recipe! We don't think we've ever had so many layers of fruit in one cobbler recipe. We love the hint of cinnamon flavor and the added crunch from the nuts. A great summer dessert recipe. Ingredients: [{"text": "1 1/2 stick(s) butter"}, {"text": "1 1/2 cup(s) flour"}, {"text": "1 1/2 cup(s) sugar"}, {"text": "1 1/2 cup(s) milk"}, {"text": "1 1/2 tablespoon(s) baking powder"}, {"text": "2 teaspoon(s) vanilla extract"}, {"text": "FILLING"}, {"text": "2 - ripe peaches"}, {"text": "2 - ripe nectarines"}, {"text": "2 - crisp apples"}, {"text": "10 ounce(s) frozen sweet red cherries"}, {"text": "3/4 cup(s) pecan pieces"}, {"text": "3/4 cup(s) craisins"}, {"text": "1 1/2 teaspoon(s) cinnamon"}] Instructions: Preheat oven to 350 degrees. While preheating, place 9X12 baking dish containing the butter in the oven to melt. Mix flour, sugar, milk, baking powder and vanilla extract until smooth. Remove buttered pan from oven. Pour batter evenly over the butter. Set aside. Into a mixing bowl, cut peaches, nectarines and apples into pieces. Add cherries, pecans, craisins and cinnamon. Stir. Spoon fruit evenly over batter. Place into oven and bake for 55 minutes. Serve with a dollop of cool whip or a scoop of vanilla ice cream.

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Recipe: Isabella’s Lemon Meringue Cupcake Description: How to make Isabella’s Lemon Meringue Cupcake Ingredients: [{"text": "Cupcakes"}, {"text": "250ml /1 cup pure cream"}, {"text": "220g /1 cup caster sugar"}, {"text": "2 eggs, lightly beaten"}, {"text": "225g/ 1 1/2 cups self raising flour"}, {"text": "Finely grated rind of 1 lemon"}, {"text": "Lemon curd"}, {"text": "125ml/ 1/2 cup lemon juice"}, {"text": "100g butter"}, {"text": "110g/ 1/2 cup caster sugar"}, {"text": "1 egg"}, {"text": "3 egg yolks"}, {"text": "Meringue"}, {"text": "3 egg whites"}, {"text": "110g/ 1/2 cup caster sugar"}] Instructions: Preheat oven to 180′C. Place 12 patty cake liners in a 12 hole 1/2-cup capacity muffin pan. Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour and zest and continue whisking until mixture is thick and smooth. Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan. For lemon curd, heat lemon juice and butter in a small saucepan and simmer until butter has melted. Add sugar, egg and yolks and cook, whisking continuously until mixture becomes thick and glossy. Pour into a shallow oven tray to cool. For meringue, beat egg whites in an electric mixer until firm peaks form, gradually add sugar, a tablespoon at a time, beating until sugar has dissolved between each addition. Spoon meringue mixture into a piping bag. To serve, preheat grill to medium-high. Cut a small hole in the top of each cupcake and fill with 1-2 teaspoons of lemon curd. Pipe a swirl of meringue mixture on the top of each cupcake and place under heated grill for 60-90 seconds or until golden. Arrange on a serving plate with spoonfuls of lemon curd if desired.

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Recipe: Cracker Bread Description: These are so fun to make , use them like you would any other cracker but without all the preservatives in them. Ingredients: [{"text": "1 cup(s) +2tbs all purpose flour"}, {"text": "1 teaspoon(s) sugar"}, {"text": "1/2 teaspoon(s) baking powder"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/4 cup(s) water"}, {"text": "2 tablespoon(s) canola oil"}, {"text": "- seasoning salt ; optional"}] Instructions: In a medium mixing bowl combine flour , sugar and salt ; add oil and water. Stir until dough forms ball ; add more water if necessary ; Let the dough rest for 15 minutes. Divide the dough into 6 equal proportions ; Shape into balls ; Roll each ball on a lightly floured board or sheet of wax paper to form a 6" circle. Prick throughly with a fork ; Sprinkle with seasoned salt ; Repeat with the remaining dough. Lightly grease 3 cookie sheets and place two rounds per cookie sheet. Bake @ 450° for 7-9 minutes or until golden brown and crisp.

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Recipe: Heavenly Chocolate Pie Description: I wanted to make a chocolate pie that had a smooth texture and this is it! Ingredients: [{"text": "1 - prebaked pie shell ( i use my no roll pie crust)"}, {"text": "14 ounce(s) can sweetened condensed milk"}, {"text": "3 large egg yolks, beaten"}, {"text": "1 1/3 cup(s) water"}, {"text": "1 tablespoon(s) cocoa (heaping)"}, {"text": "3 tablespoon(s) cornstarch"}, {"text": "1 tablespoon(s) butter"}, {"text": "1 tablespoon(s) vanilla extract"}, {"text": "MERINGUE:"}, {"text": "4 large egg whites at room temp"}, {"text": "2/3 cup(s) sugar"}, {"text": "GARNISH"}, {"text": "1 - hershy's chocolate bar"}] Instructions: In a sauce pan mix condenced milk, water ,cocoa and cornstarch and egg yolks, cook on med to high heat stirring constantly till it thickens as a pudding consistency, turn off heat add butter and vanilla. Pour into pre-baked pie shell, spread meringue bake in a 325 degree oven till meringue is golden brown on peaks. Store left overs in fridge. Meringue directions: Mix room temp egg whites with an electric mixer on high in a glass or metal bowl (don’t use plastic! it traps oil and your meringue wil not turn out right ) till stiff peaks add sugar and beat till well blended. When pie cools shave the chocolate bar and sprinkle on top of the meringue.

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Recipe: Hawaiian Chicken Description: This tastes like a dish you would get from a Chinese restaurant, sweet and sour chicken! I served this with a side of white rice. This recipe came from a food friend named Sday5 and its perfect! I added my photo! Ingredients: [{"text": "4 large chicken cutlets-cut into bite sized pieces"}, {"text": "2 large eggs"}, {"text": "1/4 cup(s) flour"}, {"text": "1/2 cup(s) corn oil"}, {"text": "1/2 cup(s) green peppers-chopped"}, {"text": "1/2 cup(s) red peppers-chopped"}, {"text": "4 - stalks celery-chopped"}, {"text": "1/2 cup(s) pineapple juice"}, {"text": "1/2 cup(s) pineapple chunks-canned"}, {"text": "1/4 cup(s) chicken broth"}, {"text": "SWEET AND SOUR SAUCE INGREDIENTS"}, {"text": "3 tablespoon(s) cornstrach"}, {"text": "1/2 cup(s) red wine vinegar"}, {"text": "1/2 cup(s) sugar"}, {"text": "3 teaspoon(s) soy sauce"}, {"text": "1/2 cup(s) chicken broth"}, {"text": "1 teaspoon(s) kosher salt"}, {"text": "1/4 teaspoon(s) pepper"}] Instructions: Beat together eggs and flour. Then dip chicken into this batter. Heat oil in skillet and fry chicken slowly. After all chicken pieces have been cooked, drain chicken onto paper towels and remove excess oil from pan. Add the peppers, celery and pineapple chunks to the pan. Then put the fried chicken pieces on top. Do not stir. Pour the pineapple juice and the 1/4 cup of broth, over this. Cover and simmer for 10-15 minutes. In a seperate small sauce pan, combine Sweet and Sour sauce ingredients. Cook until thick. Pour over the meat and vegetables just before serving. Serve with a side dish of white rice.

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Recipe: New England Blueberry Coffee Cake Description: Make and share this New England Blueberry Coffee Cake recipe from Food.com. Ingredients: [{"text": "1 1/2 cups all-purpose flour"}, {"text": "1/2 cup sugar"}, {"text": "1 tablespoon baking powder"}, {"text": "1 teaspoon cinnamon"}, {"text": "1/2 teaspoon salt"}, {"text": "1 1/2 cups fresh blueberries"}, {"text": "1 egg"}, {"text": "1/2 cup milk"}, {"text": "1/4 cup butter, melted"}, {"text": "1/4 cup butter, melted"}, {"text": "3/4 cup brown sugar, packed"}, {"text": "1 tablespoon all-purpose flour"}, {"text": "1/2 cup walnuts, chopped"}] Instructions: In a Large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. Gently fold in blueberries. In a small bowl, whisk together the egg, milk and butter. Add to the flour mixture and stir carefully. Spread into a greased 8x8-inch baking pan. Combine all topping ingredients and sprinkle over batter. Bake in 425°F oven for 20-25 minutes or until light golden brown.

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Recipe: Triple Chocolate Fudge Praline Cookies Description: Being a mom of 3 small children I don't have time to make everything homemade so I bake a lot with cake mixes. I love experimenting with different cake mix flavors, mix in's and icings. Well this gem was born from my love of chocolate and pralines. Why not mix the 2? This is what would happen if Chocolate cake and pralines got together had babies! You better get a tall glass of milk because these bad boys are RICH! Ingredients: [{"text": "COOKIES"}, {"text": "1 box(es) betty crocker triple chocolate fudge cake mix"}, {"text": "2 - eggs"}, {"text": "1/3 cup(s) vegetable oil"}, {"text": "1/2 cup(s) semi-sweet chocolate chips"}, {"text": "FOR THE PRALINE ICING"}, {"text": "1 cup(s) chopped pecans"}, {"text": "1 cup(s) firmly packed light brown sugar"}, {"text": "1/3 cup(s) whipping cream"}, {"text": "1/4 cup(s) salted butter"}, {"text": "1 cup(s) powdered sugar"}, {"text": "1 teaspoon(s) vanilla extract"}, {"text": "TIP: IF YOU CAN NOT FIND THE BETTY CROCKER TRIPLE CHOCOLATE FUDGE CAKE MIX THEN FEEL FREE TO USE A REGULAR CHOCOLATE FUDGE CAKE MIX, BUT YOU WILL HAVE TO ADD AN ADDITIONAL 1/2 CUP OF CHOCOLATE CHIPS."}] Instructions: Preheat the oven to 350 degrees. Mix together cake mix, eggs, and oil until powder is completely dissolved together. Next add the 1/2 cup of chocolate chips. Mix well. Grease a cookie sheet and drop by spoon fulls onto pan. I like to use my cookie scoop for more uniform cookies. Bake 9-12 min until done. The cookies will come out soft but will harden up a little when it cools. They will be nice a chewy. FOR THE FROSTING: While cookies are cooling bring the brown sugar, whipping cream, and butter to a boil in a 2 quart sauce pan over medium heat, stirring often; boil for 1 min. Remove the pan from the heat and whisk in the powdered sugar, and vanilla until smooth. Stir in chopped pecans. Stirring gently for 2-4 minutes or until mixture begins to cool and thicken slightly. With the cookies on a cooling rack, place a sheet of aluminum foil under the cooling rack. Then spoon the icing over the cookies. Let the icing set and then enjoy!

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Recipe: Bayou Burgers Description: A delicious burger that tastes great with or without the onion roll. You can increase or decrease the amount of heat to your preference. Recipe originally from allrecipes. Ingredients: [{"text": "1 lb lean ground beef"}, {"text": "1/4 cup thinly sliced green onion"}, {"text": "1 1/2 teaspoons garlic salt"}, {"text": "1/4 teaspoon dried basil leaves, crushed"}, {"text": "1/2 teaspoon dried thyme leaves, crushed"}, {"text": "1/2 teaspoon hot pepper sauce"}, {"text": "4 onion rolls, halved and lightly toasted"}] Instructions: In medium bowl, combine all ingredients except rolls. Shape into 4 patties. Grill or broil to desired doneness. Serve on rolls and top, if desired, with grilled onions.

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Recipe: Tuscan Four Cheese Chicken and Pasta Description: Make and share this Tuscan Four Cheese Chicken and Pasta recipe from Food.com. Ingredients: [{"text": "4 boneless skinless chicken breasts"}, {"text": "4 tablespoons olive oil"}, {"text": "8 ounces rotini pasta or 8 ounces angel hair pasta"}, {"text": "1 (1 1/3 ounce) package knorr four cheese pasta sauce mix"}, {"text": "1 cup milk"}, {"text": "1/2 cup water"}, {"text": "1 tablespoon butter"}, {"text": "1 tablespoon parsley"}, {"text": "2 tablespoons parmesan cheese"}] Instructions: Cut chicken breasts into bite-size pieces. In skillet, brown chicken pieces in olive oil until cooked thoroughly. Cook pasta; drain well. In saucepan stir milk, water, and sauce mix until well blended. Add butter; stirring constantly, bring to a boil over medium heat. Reduce heat and simmer 5 minutes, stirring occasionally. Toss pasta, chicken, and cheese sauce together. Sprinkle with parsley and Parmesan cheese.

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Recipe: Spaghetti Sauce- Stew Beef Description: My mom's spaghetti sauce..... I KNOW it sounds totally odd, but I swear, it is unbelievably delicious! Simple to make using a pressure cooker and is spicy-hot. Enjoy served over thick spaghetti (al dente) with a green salad and a nice glass of wine (although she would probably prefer coffee!) Ingredients: [{"text": "1 lb beef stew meat"}, {"text": "1 (18 ounce) can chopped stewed tomatoes"}, {"text": "1 lb mushroom, sliced"}, {"text": "1 1/4 ounces spaghetti sauce mix, use only half (store-bought)"}, {"text": "2 tablespoons extra virgin olive oil"}, {"text": "1/4 cup red wine (only use what you would drink!)"}, {"text": "3 garlic cloves, minced"}, {"text": "1 -2 serrano chili, sliced in half lengthwise and de-seeded (1 for mild, 2 for spicy!)"}, {"text": "salt, to taste"}, {"text": "pepper, to taste"}, {"text": "water, to cover beef"}] Instructions: Season beef with salt and pepper. Over high flame, heat olive oil in pressure cooker. Brown beef on all sides- about 5 minutes. Add garlic and saute for about 30 seconds. Cover beef with enough water to submerge. Cook beef in pressure cooker with lid on, on high heat for 20 minutes. (Continuously, carefully "shake" cooker over flame to be sure beef does not stick to bottom of pan.). Reduce heat to medium-low and continue to cook for additional 15 minutes. Allow cooker to cool (follow your cooker's manual- mine says to run under cold water to release bobber.). Release lid and stir. Drain about 1/2 liquid from cooker- use a baster. Add tomatoes, mushrooms, wine, Serrano chilies and spaghetti sauce seasoning. Place lid on cooker and cook on medium heat for 25 minutes. Lower heat to medium-low low and cook for additional 20 minutes. Cool and remove lid. Remove Serrano from sauce (if desired) and serve on top of thick spaghetti noodles.

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Recipe: PEANUT BUTTER CRUNCH CHEESECAKE SQUARES Description: FOUND THIS ONE IN MY FAMILY CIRCLE MAG. AND IT'S YUMMY!! Ingredients: [{"text": "1/2 cup(s) flour"}, {"text": "1/4 cup(s) pecans finely chopped"}, {"text": "3 tablespoon(s) light brown sugar"}, {"text": "3 tablespoon(s) butter, melted"}, {"text": "1 package(s) 8 oz. cream cheese"}, {"text": "1/4 cup(s) sugar"}, {"text": "1 - egg"}, {"text": "1 tablespoon(s) lemon juice"}, {"text": "3/4 teaspoon(s) vanilla extract"}, {"text": "12 - fun size butterfingers, coarsly chopped about 3/4 cup"}, {"text": "5 - fun size butterfingers, finely chopped"}] Instructions: HEAT OVEN TO 350*. LINE AN 8X8 INCH BAKING PAN WITH FOIL, COATED WITH NONSTICK SPRAY. ALLOW FOIL TO HANG OVER 2 SIDES. IN A MEDIUM SIZE BOWL, WHISK TOGETHER FLOUR, PECANS AND BROWN SUGAR. STIR IN BUTTER, AND MIX UNTIL CRUMBLY. PAT INTO BAKING PAN AND BAKE FOR 14 MIN. REMOVE. BEAT CREAM CHEESE,SUGAR,VANILLA,EGG, LEMON JUICE UNTIL SMOOTH. STIR IN CHOPPED 3/4 CUP CANDIES. POUR INTO BAKED CRUST PAN. BAKE FOR 25 MINUTES. AFTER REMOVING FROM OVEN, IMMEDIATELY SPRINKLE REMAINING FINELY CHOPPED BUTTERFINGERS ON TOP. LET COOL.. LIFT FOIL OUT OF PAN, AND CUT INTO 36 SQUARES, AND STORE IN REFRIGERATOR ( THEY ARE BETTER THE NEXT DAY) ENJOY...

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Recipe: gramtreats from a ROSE Description: a very special lady i met years ago named Rose maded these for my children and myself. they are sooo yummy. Ingredients: [{"text": "2 cup(s) graham crackers"}, {"text": "2 cup(s) confectioners' sugar"}, {"text": "2 1/2 cup(s) peanut butter"}, {"text": "1 stick(s) butter"}, {"text": "1 - bag of chocolate chips"}, {"text": "1 stick(s) butter"}] Instructions: in a zip-loc baggie i crush my crackers by wacking with a pan. {LOL} the crackers in a bowl into sm.crumbs. add cof.sugar and mix together. set aside melt peanut butter and butter in microwave add melted stuff to crackers and mix together well. place in a dish of your choice, i use glass oblong cake dish. place melted chocolate on top and spread completely over the top, i use a knife and go around the edges first to have a gap to let the chocolate cover the sides too nuts on top if you like them. enjoy folks!!

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Recipe: Slow Cooked Beef Stroganoff Description: Make and share this Slow Cooked Beef Stroganoff recipe from Food.com. Ingredients: [{"text": "1 lb boneless beef stew meat, cut into 1-inch cubes"}, {"text": "10 ounces mushrooms, halved"}, {"text": "1 medium onion, chopped"}, {"text": "1 garlic clove, minced"}, {"text": "1 (14 1/2 ounce) can beef broth"}, {"text": "2 teaspoons paprika"}, {"text": "1 teaspoon salt"}, {"text": "1 (16 ounce) package egg noodles, uncooked"}, {"text": "1 (8 ounce) container philadelphia chive & onion cream cheese, spread"}, {"text": "1/2 cup sour cream"}, {"text": "2 tablespoons chopped fresh parsley"}] Instructions: PLACE meat, mushrooms, onion and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours). COOK noodles as directed on package just before serving. Meanwhile, add cream cheese spread and sour cream to meat mixture in slow cooker; stir until well blended. Drain pasta; place in serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.

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Recipe: Cookie Brownie Description: I will tell you there is no words to use to say how good this was. I added a scoop of ice cream to mine. Here is the recipe to try for yourself. Ingredients: [{"text": "- 1 box of betty crocker fudge brownies"}, {"text": "- 1 pouch betty crocker chocolate cookie dough"}, {"text": "- oil"}, {"text": "- water"}, {"text": "- eggs"}, {"text": "- butter"}, {"text": "- caramel topping"}] Instructions: 1. Heat oven to 350. Spray a 9 inch springform pan with cooking spray. 2. Make brownie mix batter as directed on package,using oil,water and eggs. 3. Spread in bottom of pan. Bake 30 minutes. Cool for 10 minutes. 4. Mean while make cookie mix dough as directed on package,using butter and egg. 5. Drop cookie dough in chunks on top of partially baked brownie layer. Gently press cookie dough together to form an even layer. 6. Return to oven and bake 20 minutes. Cover pan with a sheet of foil. Bake 10 minutes longer or until cookie layer is set. 7. Cool at least 1 hour before cutting into. Drizzle caramel topping over individual servings. Put ice cream on top to make it even better. :)

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Recipe: Apple-Cranberry Sweet Rice Description: Pretty and pink, this makes a lovely breakfast! I make this in my rice cooker, but it could also be done on the stove-top or in the microwave (or however you usually make your rice). Ingredients: [{"text": "1 cup brown rice, uncooked"}, {"text": "1/3 cup fresh cranberries, whole"}, {"text": "2 medium apples, cored and chopped"}, {"text": "2 cups apple juice"}, {"text": "1 teaspoon cinnamon"}, {"text": "2 tablespoons brown sugar, packed"}] Instructions: Place rice, cranberries, apples, juice, and cinnamon in rice cooker. Turn on and wait until cooker shuts itself off, stirring occasionally (about 50 minutes). Stir in brown sugar & serve warm.

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Recipe: Hearts of Palm Spread Description: Make and share this Hearts of Palm Spread recipe from Food.com. Ingredients: [{"text": "1 (14 ounce) can hearts of palm"}, {"text": "3/4 cup parmesan cheese, grated"}, {"text": "3 tablespoons green onions, finely chopped"}, {"text": "2/3 cup mayonnaise"}, {"text": "1/4 cup sour cream"}, {"text": "2 tablespoons pimiento, minced"}, {"text": "1/8 teaspoon cayenne pepper"}] Instructions: Drain hearts of palm and chop finely. (One of those Zyliss (sp?) choppers come in handy here) Save 1 T green onion and 1 T parmesan for garnish. Mix hearts of palm with the rest of the ingredients. Spread mixture into a medium-sized baking dish. Garnish with cheese and onion. Bake at 350F until hot and bubbly, about 20 minutes. Pop under the broiler to brown. Serve with bread or crackers. (GF if necessary)

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Recipe: Classic Carrot Cake Description: I discovered this recipe about 20 years ago in some obscure company cookbook in Massachusetts. I have used it many, many times with great results. Ingredients: [{"text": "1 1/2 cups corn oil"}, {"text": "2 cups sugar"}, {"text": "3 eggs"}, {"text": "2 cups all-purpose flour"}, {"text": "2 teaspoons ground cinnamon"}, {"text": "2 teaspoons baking soda"}, {"text": "2 teaspoons vanilla extract"}, {"text": "1 teaspoon salt"}, {"text": "2 cups grated carrots"}, {"text": "1 cup chopped walnuts"}, {"text": "1/2 cup crushed pineapple, drained"}, {"text": "10 tablespoons butter"}, {"text": "1 (8 ounce) package cream cheese"}, {"text": "1 lb confectioners' sugar"}, {"text": "1 teaspoon vanilla extract"}] Instructions: Preheat Oven to 350 degrees. Grease/flour a 13" x 9" baking pan. In large bowl, combine all ingredients (except frosting ingredients) and mix well. Pour batter into greased/floured pan. Bake for 1 hour. Cool cake before frosting. For Frosting: Combine butter and cream cheese in medium sized bowl. Blend well. Graduall beat in confectioner's sugar. Add vanilla and beat until smooth.

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Recipe: Potato Salad Description: Get Potato Salad Recipe from Food Network Ingredients: [{"text": "6 large potatoes"}, {"text": "2 cups mayonnaise"}, {"text": "2 cups salad dressing"}, {"text": "4 ounces pimentos, diced"}, {"text": "1 tablespoon mustard"}, {"text": "2 teaspoons salt"}, {"text": "2 teaspoons pepper"}, {"text": "6 teaspoons finely chopped onion"}, {"text": "1 cup dill relish"}] Instructions: Boil potatoes with skin on until tender. While potatoes are cooking mix other ingredients together and set aside. Cool potatoes, dice and stir into the other ingredients. Refrigerate for 2 hours for flavors to combine.

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Recipe: Chicken Ham Casserole Description: "Leftover chicken, ham and a wild rice mix make this comforting dish quick to assemble. If you have extra turkey, you can use it instead of the chicken." -Lovetta Breshears. From taste of home. Ingredients: [{"text": "1 (6 ounce) package long grain and wild rice blend"}, {"text": "2 cups cubed cooked chicken"}, {"text": "1 cup cubed cooked ham"}, {"text": "1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted"}, {"text": "1 (12 ounce) can evaporated milk"}, {"text": "1 cup shredded colby cheese"}, {"text": "1/8 teaspoon pepper"}, {"text": "1/4 cup grated parmesan cheese"}] Instructions: Cook rice mix according to pkg. directions. Transfer to a greased 2 quart baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, Colby cheese and pepper; pour over the chicken mixture. Sprinkle with the Parmesan. Bake, uncovered, at 350 for 25-30 minutes or until bubbly.

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Recipe: Crispy Oven Baked French Fries Description: How to make Crispy Oven Baked French Fries Ingredients: [{"text": "4 small - medium russet potatoes"}, {"text": "1 teaspoon olive oil"}, {"text": "Heaping 1/2 teaspoon salt"}, {"text": "\u215b teaspoon black pepper"}, {"text": "Heaping 1/4 teaspoon garlic powder"}, {"text": "1/2 teaspoon paprika"}] Instructions: Pre-heat the oven to 400 degrees Fahrenheit. Cut the potatoes into French fries (see photos in post). Line a large cookie sheet with parchment paper. Place the fries on the parchment paper and add the oil and all of the seasonings. Toss to make sure all the fries are coated evenly. Bake French fries until light brown and crispy, 40-45 minutes, flipping ¾ of the way through.

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Recipe: Ain't no thang like a chicken wing Description: This recipe was perfected over a summer of cook outs with friends. We honestly went thru hundreds and hundreds of wings over the past few months. I knew I nailed the recipe the day Jeff and I didn't get a single one to eat because everyone else scarfed them down and barely talked while eating. Ingredients: [{"text": "2 lemons zested and juiced"}, {"text": "4 tablespoons peanut oil"}, {"text": "6-8 cloves of garlic, minced"}, {"text": "1-2 sprigs of rosemary, minced"}, {"text": "1-2 teaspoons dried rosemary, crushed"}, {"text": "1 teaspoon salt"}, {"text": "1/2 - 1 teaspoons cayenne powder (to taste)"}] Instructions: None

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Recipe: Cheddar Apple Crock Pot Pork Chops Description: Ths dish warms you up and makes your house smell amazing! I reated this recip because my 2 year old loves apples an cheese and that is about it. It is so easy and left overs taste great too! Ingredients: [{"text": "5 -6 pork chops (medium thickness)"}, {"text": "1 tablespoon olive oil"}, {"text": "1 garlic clove (minced)"}, {"text": "1 (10 3/4 ounce) can cheddar cheese soup"}, {"text": "1 cup applesauce"}, {"text": "1/2 cup milk"}, {"text": "1 -2 mcintosh apple (sliced)"}, {"text": "1 teaspoon apple pie spice"}, {"text": "1 teaspoon seasoning salt"}, {"text": "1 teaspoon onion powder"}, {"text": "salt and pepper"}, {"text": "1 bay leaf"}, {"text": "1 cup shredded cheddar cheese"}] Instructions: 1. In a skillet, heat olive oil on medium high heat. 2. Prepare rub for porkchops by mixing onion powder, apple pie spice, seasoned salt, salt and pepper. 3. Rub pork chops wih spices and place in hot oil. 4. Brown both sides of pork chops for 2-3 minutes. 5. With a fork place pork chops in the bottom of crock pot keeping leftover oil in the skillet. 6. Turn stove down to medium and place skillet back on stove add garlic and apples. Saute for 3-4 minutes. (BE CAREFUL not to burn garlic it will ruin the taste of the whole dish). 7. Place apples and garlic in crock pot. 8. In a medium sized bowl mix milk, cheese soup and apple sauce. Pour mixture over pork chops. Add bay leaf. Cook fo 4-5 hours on low in crock pot. 9. A half hour before cooking time is done sprinkle shredded cheddar and replace cover so cheese melts. I serve this dish with rice and steamed broccoli. Enjoy!

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Recipe: Spice-Kissed Pumpkin Pie Description: I usually don't like pumpkin pie but I had to try this one and I loved it. It's different with the hazelnuts and coconut milk. From the Heidi of the blog 101cookbooks. I didn't do the spice blend and I used only cinnamon. I used a frozen tenderflake crust and I got too much filling and had to put in ramekins. Ingredients: [{"text": "1 pie crust, see head notes for pat-in-pan option (of your choice)"}, {"text": "2 cups hazelnuts, toasted (divided)"}, {"text": "1/2 cup brown sugar"}, {"text": "1 tablespoon pumpkin pie spice, blend*"}, {"text": "1 teaspoon salt"}, {"text": "1 tablespoon arrowroot (or cornstarch)"}, {"text": "1 1/2 cups roasted pumpkin puree"}, {"text": "1 teaspoon vanilla extract"}, {"text": "3 extra large eggs"}, {"text": "1 egg, for glaze, lightly beaten"}, {"text": "1 cup coconut milk"}, {"text": "1 tablespoon freshly ground cassia cinnamon"}, {"text": "3/4 teaspoon freshly ground allspice"}, {"text": "scant 1/2 teaspoon freshly ground clove"}, {"text": "1 1/2 teaspoons ground ginger (pre ground)"}] Instructions: Pie : Preheat oven to 350 degrees, racks in the middle. Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked. To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside. Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazlenuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set. Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetenend whipped cream or creme fraiche, and a sprinkling of chopped hazelnuts. Kathy's Pumpkin Pie Spice Blend:. Use a coffee grinder to separately grind each of the following: cinnamon, allspice, and cloves. Smash the cinnamon a bit before grinding it. The spices should be powder-fine, and sifted into a bowl together. Stir in the ground ginger, and use in any recipe calling for a pumpkin pie spice blend.

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Recipe: Emeril Lagasse's Grilled Sweet Potato Salad Description: I got this recipe from the GMA site. This sweet potato salad is full of flavor because the sweetness is brought out by the grilling. If you are making Emeril's Orange, Cumin and Cilantro Roasted Pork Loin, serve this side dish with it. Ingredients: [{"text": "2 lbs sweet potatoes, peeled and cut into 1/2-inch-thick rounds"}, {"text": "1/4 cup plus 3 tablespoons olive oil"}, {"text": "1 teaspoon salt"}, {"text": "1/2 teaspoon fresh ground black pepper"}, {"text": "1 1/2 tablespoons freshly squeezed lime juice (to taste)"}, {"text": "1 1/2 tablespoons roughly chopped fresh cilantro"}, {"text": "1/4 cup very thinly shaved red onion"}] Instructions: Preheat a broiler or a grill pan to medium-high. Place the sweet potatoes in a bowl, and add the 3 tablespoons olive oil, salt, and pepper. Toss well. Then place the potatoes in a single layer on a baking sheet (or on the grill pan) and broil or grill until nicely caramelized, 2 to 3 minutes on each side. Adjust the oven to the bake setting and the temperature to 350 degrees F. Transfer the potatoes to a baking sheet (if they've been grilled), place the pan in the oven, and bake until the potatoes are tender enough to easily pierce with a fork, 20 to 25 minutes. Remove from the oven and set aside to cool to room temperature. Arrange the sweet potato slices on a platter, and drizzle the remaining 1 /4 cup olive oil and the lime juice over them. Sprinkle with the cilantro and red onion, and serve.

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Recipe: Canadian Bacon Omelet Description: A tasty omelet that we have enjoyed in our house. Make sure that you use a skillet that can be used on the stove top as well as the oven, as the omelet finishes up in the oven. Ingredients: [{"text": "4 eggs"}, {"text": "2/3 cup cheddar cheese, divided"}, {"text": "1 tablespoon butter"}, {"text": "1 medium potato, cooked, peeled and diced"}, {"text": "1 cup red bell pepper, diced"}, {"text": "1/2 cup onion, diced"}, {"text": "1/2 cup Canadian bacon, diced"}, {"text": "2 garlic cloves, minced"}, {"text": "1/4 cup sour cream"}] Instructions: Combine eggs and 1/3 cup of the cheese. Melt butter in a skillet. Add potato, bell pepper, onion, bacon and garlic then saute 5 minutes. Stir in egg mixture and spread evenly in bottom of skillet. Cook over medium heat for 5 minutes or until almost set. Place skillet in preheated 450 degree oven for 5 minutes. Sprinkle with remaining cheese then bake until cheese melts. Cut into wedges and serve with a dollop of sour cream.

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Recipe: Hot and Hearty Ohio Chili Con Carne With Beans Description: This chili is an adaptation of the chili my dad used to make... with the main difference being the octane level. While this chile is hot, it is not unbearable and the heat can be tempered by serving with fresh french baguettes or tortilla chips. This chili is hearty, dark, and spicy- perfect for watching football on those cold winter afternoons. Ingredients: [{"text": "2 lbs lean ground beef"}, {"text": "1 large yellow onion, diced"}, {"text": "2 (14 ounce) cans crushed tomatoes"}, {"text": "1 (16 ounce) can stewed tomatoes"}, {"text": "4 garlic cloves, minced"}, {"text": "1 large green bell pepper, diced"}, {"text": "4 -5 thumb sized red hot peppers, seeded and cut into strips"}, {"text": "4 -5 jalapeno peppers, seeded and cut into strips"}, {"text": "3 habanero peppers"}, {"text": "1 (16 ounce) can chili beans"}, {"text": "1 (15 ounce) can kidney beans"}, {"text": "1 1/2 tablespoons chili powder"}, {"text": "1 tablespoon cumin"}, {"text": "1 tablespoon oregano"}, {"text": "1/2 tablespoon basil"}, {"text": "salt and pepper"}, {"text": "1 (12 ounce) bottle dark beer (Sam Adams, Pete's Wicked, any dark ale, porter or stout will do)"}] Instructions: First brown the ground beef in large saucepan, add onions and garlic when beef is about halfway done. Be sure not to burn garlic. Drain grease when meat is done. Add 1 1/2 cans crushed tomatoes (saving 1/2 can for later), and the stewed tomatoes. Add both cans of beans, draining most, but not all sauce. Add bell, red and jalapeno peppers. Puncture habeneros with a knife and throw into pot whole. Add spices to taste. Simmer. Pour beer into mixture. As it cooks, add remaining crushed tomatoes if needed to thicken to desired consistency. Simmer uncovered for one hour, stirring occasionally. When done serve with grated Monterey jack or hot pepper cheese over thick sliced baguette or tortilla chips. Garnish with fresh parsley. Eat habeneros only if you dare!

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Recipe: Dr. Pepper Chicken Description: Make and share this Dr. Pepper Chicken recipe from Food.com. Ingredients: [{"text": "3 lbs whole chickens, split down the back"}, {"text": "1 cup Dr. Pepper cola"}, {"text": "3 tablespoons garlic, minced"}, {"text": "3 whole green chilies"}, {"text": "1/2 cup onion, diced"}, {"text": "1/4 cup fresh cilantro, minced"}, {"text": "2 teaspoons sea salt"}, {"text": "1/4 cup honey"}, {"text": "1 tablespoon Dijon mustard"}, {"text": "1 tablespoon fresh ginger, grated"}, {"text": "1 tablespoon orange zest"}, {"text": "2 tablespoons lime juice"}] Instructions: Mix together Dr. Pepper, garlic, green chilies, onion, cilantro & salt. Put chicken in large resealable bag and then pour marinade over to coat. Refrigerate 3 hours or overnight. Mix together the glaze: honey, dijon mustard, ginger, orange zest and lime juice- reserve for later. Grill the chicken for 30 minutes then brush with glaze and grill for 15 more minutes or until the chicken reaches 170 degrees. Let stand for 10 minutes before cutting to serve.

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Recipe: Crockpot Chicken Tortilla Soup Description: My husband and I love this soup. I think it tastes allot like the soup in Mexican Restaurants. Ingredients: [{"text": "1-1/2 pound(s) chicken breasts, boneless and skinless"}, {"text": "15 ounce(s) whole tomatoes"}, {"text": "1 package(s) taco seasoning mix"}, {"text": "1 medium onion, chopped"}, {"text": "4 ounce(s) chopped green chilies"}, {"text": "1 clove(s) garlic, minced"}, {"text": "2-3/4 cup(s) water"}, {"text": "14-1/2 ounce(s) chicken broth"}, {"text": "1 teaspoon(s) cumin"}, {"text": "1 teaspoon(s) chili powder"}, {"text": "1 teaspoon(s) salt"}, {"text": "1/4 teaspoon(s) ground black pepper"}, {"text": "1 - bay leaf"}, {"text": "1 cup(s) fresh or frozen corn"}, {"text": "6 - whole corn tortillas"}, {"text": "2 tablespoon(s) vegetable oil"}, {"text": "- shredded cheddar cheese"}] Instructions: Cook and shred chicken. Combine in crockpot with all ingredients except toritllas, & oil. Cook on low 6-8 hours or high 3-4 hours. Preheat oven to 400 degrees. Cut tortillas into strips and place on baking sheet, brushing lightly with oil. Bake 5-10 minutes or until crisp. Immediately before serving, sprinkle tortilla strips over soup and serve with shredded cheddar cheese on top.

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Recipe: Hemingway Cocktail Description: None Ingredients: [{"text": "3 ruby red grapefruit, plus 4 grapefruit slices"}, {"text": "6 ounces vodka"}, {"text": "Simple syrup, recipe follows"}, {"text": "Sugar"}, {"text": "1 cup water"}, {"text": "1 cup sugar"}] Instructions: Juice the grapefruits and divide the juice among 4 glasses. Add 1 1/2 ounces of vodka to each glass. Add desired amount of simple syrup to sweeten the drink. Stir well. Dip the grapefruit slices in sugar, to coat. Place 1 sugar dipped grapefruit slice on the rim of each glass. Combine the water and sugar in a saucepan over medium heat. Bring the water just to a boil and boil until the sugar dissolves, but the mixture does not get any color. Remove from the heat and let cool. Store in the refrigerator for up to 1 month.

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Recipe: All I Want for Christmas Peanut Butter Cookies Description: These peanut butter cookies will please adults and young ones alike. As the developer said, this is easily one of the most popular peanut butter cookie recipes ever. Ingredients: [{"text": "6 ounces best-quality unsalted butter"}, {"text": "3/4 cup creamy peanut butter, such as Jif; do not use natural peanut butter"}, {"text": "1/2 cup granulated sugar"}, {"text": "1/2 cup light brown sugar"}, {"text": "1 large egg"}, {"text": "1/2 vanilla pod, seeds scraped"}, {"text": "2 cups all-purpose flour"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/4 teaspoon kosher salt"}, {"text": "2 cups powdered sugar"}, {"text": "1 cup creamy peanut butter"}, {"text": "8 tablespoons unsalted butter"}, {"text": "1 cup finely chopped semisweet chocolate or miniature chips"}, {"text": "1/2 teaspoon vanilla extract"}, {"text": "4 to 6 tablespoons heavy cream"}] Instructions: None

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Recipe: Candied Bacon Slices Description: Found in USA Weekend on July 19-21, 2013 Ingredients: [{"text": "7-8 slice(s) bacon, preferably applewood-smoked"}, {"text": "2 tablespoon(s) packed brown sugar"}, {"text": "1 teaspoon(s) yellow curry powder or more to taste"}, {"text": "1/2 teaspoon(s) ground cinnamon"}, {"text": "- freshly ground pepper"}, {"text": "- cayenne pepper (optional)"}] Instructions: Position a rack in the center of the oven and preheat the oven to 400 degrees. Line a large broiler pan with aluminum foil, shiny side-down (this will make cleaning the pan easier). Place the rack of the broiler pan on top of the pan, then arrange the slices of bacon in a single layer on the rack. Mix the brown sugar, curry powder, and cinnamon in a small bowl. Add black pepper and cayenne pepper, if using, to taste. Sprinkle the brown sugar-spice mixture liberally and evenly over each slice of bacon. Bake the bacon until it is crisp and glazed, 10 to 14 minutes; the total baking time will depend on the thickness of the bacon slices. After about 6 minutes, rotate the broiler pan 180 degrees so the back of the broiler pan faces the front of the oven. Let the bacon cool on the broiler rack for about 2 minutes before transferring to a paper towel-lined plate to drain. Serve warm.

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Recipe: How to Make Brown Sugar - Eating on a Dime Description: None Ingredients: [{"text": "1 cup granulated"}, {"text": "1 tablespoon molasses"}] Instructions: None

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Recipe: Tangy 'n' Spicy Vegetarian Collard Greens Description: These greens definitely have a kick. They're a perfect mixture of spice, veggies, herbs, and smoke, without the meat. They've got an edgy spice to them that authentic Caribbean and Mexican-cuisine lovers will enjoy. Even better, they're good for you - without the meat, without the fat, and without all the salt. For this recipe, use a regular eating spoon as your "teaspoon," and make all of your tablespoons slightly heaping (and slightly overflowing, for your tablespooned liquids). Enjoy! Ingredients: [{"text": "3 bunches cleaned and cut collard greens"}, {"text": "7 cups water"}, {"text": "1 teaspoon brown sugar"}, {"text": "3 tablespoons olive oil"}, {"text": "2 garlic cloves, finely minced"}, {"text": "1 large white onion, finely chopped"}, {"text": "1 red bell pepper, thin 2 inch long strips"}, {"text": "1 yellow bell pepper, thin 2 inch long strips"}, {"text": "2 tablespoons liquid smoke"}, {"text": "1/2 cup balsamic vinegar"}, {"text": "1/2 cup apple cider vinegar"}, {"text": "1 tablespoon dried bay leaf, chopped"}, {"text": "1 tablespoon dried thyme"}, {"text": "1 tablespoon celery salt"}, {"text": "1 tablespoon black pepper"}, {"text": "2 tablespoons coriander, tied in cheesecloth"}, {"text": "1 tablespoon onion powder"}, {"text": "1 -2 tablespoon dry crushed red pepper"}, {"text": "1 dash Worcestershire sauce"}, {"text": "1 cup water (optional)"}] Instructions: Clean 3 bunches of collard greens thoroughly by sprinkling with salt, washing and rinsing. Cut greens as desired, then set aside. In a large pot, heat 7 cups of water and brown sugar to boiling. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil and sautee garlic, onion, and both peppers until tender. Add contents of skillet to the water and reduce heat to medium. As water continues to boil gently, add liquid smoke, vinegars, bay leaves, thyme, celery salt, black pepper, cheesecloth-bagged coriander, onion powder, red pepper, and Worcestershire sauce to pot. Add all greens to pot, stirring gently to submerge greens into broth. Cook on medium heat for 45 minutes. Then reduce heat to low and simmer for another 20 minutes. Taste the "pot liquor" and add the extra cup of water if desired to reduce the "kick", making your greens more mild and less spicy. Serve with sweet cornbread. Enjoy!

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Recipe: Super Easy Tomato Soup Description: This has got to be the easiest tomato soup recipe ever, and it's delicious. It tastes like canned homemade tomato soup that my mamaw used to make. Yes, all the ingredients are from a can.. but I assure you it's so tasty! And best thing, it takes about 10 minutes to make. I serve mine with grilled cheese or crackers. Ingredients: [{"text": "2 (10 1/2 ounce) campbell's tomato soup"}, {"text": "2 (14 ounce) cans petite diced tomatoes"}, {"text": "1 (6 ounce) can tomato sauce"}, {"text": "pepper (I use 1 tsp)"}] Instructions: Combine all ingredients. Bring soup to a boil. Turn heat to low after soup boils and let simmer for 5 minutes. Serve and enjoy.

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Recipe: Cheesy Breadsticks Description: These Cheesy Breadsticks are tasty and easy to make. They complement perfectly many different dishes plus you can dress it up however you like... Ingredients: [{"text": "2 teaspoon(s) active dry yeast"}, {"text": "1 cup(s) warm water (between 105-110\u00baf)"}, {"text": "1 tablespoon(s) honey"}, {"text": "2 1/2 cup(s) bread flour"}, {"text": "1 tablespoon(s) italian seasoning"}, {"text": "1/2 tablespoon(s) garlic powder"}, {"text": "1/2 teaspoon(s) ground himalayan sea salt"}, {"text": "1/2 tablespoon(s) oil or as needed, for bowl"}, {"text": "1/4 cup(s) unbleached all-purpose flour, for work surface"}, {"text": "3 tablespoon(s) butter, melted"}, {"text": "2 teaspoon(s) garlic salt"}, {"text": "2 teaspoon(s) hot paprika"}, {"text": "3/4 cup(s) parmesan cheese, grated"}, {"text": "3/4 cup(s) asiago cheese, grated"}] Instructions: In the bowl of a stand mixer, combine hot water, yeast and honey; proof for 8 to 10 minutes or until foamy. In the meantime, combine in a medium bowl, 2 cups flour, Italian seasoning, garlic powder and salt; whisk to mix and set aside. Insert dough hook attachment and add about 2 cups flour mixture to the yeast (reserve ½ cup). Mix on speed 2 for 2 minutes. Increase to speed 3 and continue mixing by adding 1 tbsp. of remaining flour at a time until dough forms a ball and clings to the dough hook, cleaning the sides of the bowl. Increase speed to 4 and knead for 4 minutes. Form a ball by pulling dough under and placing it in a bowl lightly greased with oil; toss dough to coat. Cover with a clean kitchen towel and place it in a draft free spot such as an unheated oven. Let it rise for 30 minutes. Later, punch dough to deflate it and transfer to a work surface lightly floured. Stretch dough to about a 18 X 12-inch rectangular shape, flouring rolling pin and dough as well. If it stretches back, wait a couple minutes to let the gluten relax. Pour on melted butter and brush on evenly. Sprinkle evenly with garlic salt, paprika, parmesan and asiago cheese – or use what you like. Using a pizza cutter, slice dough in half and then divide each half into 9 long strips of 1-inch wide. Take one at a time and place it on a large baking sheet lined with a silicone mat. Twist each, starting from the middle and working your way out to each end. Transfer straws to a 375ºF preheated oven and bake for 18 minutes. Half way through cooking, rotate them to cook evenly. Remove from the heat and serve immediately. Makes 18 breadsticks To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=OO2JCwEv4bc

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Recipe: Beef Stew With Red Bell Pepper Description: Own creation, because I had a pepper that I wanted to use up, no almonds... and the result was marvellous! Ingredients: [{"text": "350 g of diced stewing beef"}, {"text": "1 medium onion"}, {"text": "1 garlic clove"}, {"text": "1/2 red bell pepper"}, {"text": "2 medium potatoes"}, {"text": "1 cup white wine or 1 cup sherry wine"}, {"text": "3 cloves"}, {"text": "1 pinch salt"}, {"text": "1 pinch black pepper"}, {"text": "1 teaspoon thyme"}, {"text": "1 teaspoon rosemary"}, {"text": "1 bay leaf"}, {"text": "olive oil"}] Instructions: Brown the diced beef in olive oil in the saucepan and leave aside for later. Chop the onion, the garlic clove and the pepper very thinly. In the remaining oil, sauté the finely chopped vegetables. Note: if you're not going to use a blender with the sauce and prefer it with chunks, a thinly chopped pepper will release its flavour more efficiently. Once the onion is golden and translucent, add the white wine, the salt and the black pepper. Add some water (for now fairly roughly, just to keep it liquid). Now it's the moment (OPTIONAL) to emulsify it with a blender. Add the thyme, the rosemary, the bay leaf and the cloves. Add the meat and the potato (chopped chunky), cover with more warm water. Place a lid on top and leave on medium heat to finish cooking. Don't allow the mixture to boil very vigorously, just enough to cook the meat. In a pressure cooker it will take around 15 minutes but it varies a lot depending on the model. With a saucepan, it will usually take around 45-50 minutes. Remember to keep watching the water level if in a saucepan to avoid too much water loss. Add water when needed, try the sauce if in doubt to tell whether it needs further adjusting with salt/pepper.

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Recipe: Gavin's Own Pasta Sauce with Veggies! Description: My 8 year old grandson Gavin made up this recipe (with a little guiding). He keeps asking me everyday if I put his recipe on Just A Pinch for him... Today (5-4-2011) I will be able to answer him with a big, happy, loud... YES! It is very good too! Gavin is getting to be a good cook... especially for his age! He said if this wins a trip... he is going to help cook it and explain it! LOL Ingredients: [{"text": "MEATS"}, {"text": "5 - cooked italian sausage (cut into coins)"}, {"text": "40 small meatballs cooked (your recipe or store bought cut in half)"}, {"text": "SAUCE"}, {"text": "1 large can (12 ounces) tomato paste"}, {"text": "1 can(s) hunts spaghetti sauce"}, {"text": "1 can(s) tomato soup"}, {"text": "2 can(s) stewed tomatoes"}, {"text": "6 clove(s) fresh garlic (minced fine)"}, {"text": "1 tablespoon(s) dried basil"}, {"text": "1 1/2 teaspoon(s) garlic powder"}, {"text": "1/2 teaspoon(s) each: salt and pepper"}, {"text": "1 tablespoon(s) sugar"}, {"text": "1 teaspoon(s) anise seeds"}, {"text": "VEGGIES"}, {"text": "1 large onion (minced small)"}, {"text": "2 medium yellow crooked neck zucchini squash (cut into coins and half coins)"}, {"text": "2 medium zucchini squash (cut into coins and half coins)"}, {"text": "LINKS TO WATERMELON RECIPES"}, {"text": "- https://www.justapinch.com/recipe/colleen-sowa/watermelon-spaghetti/italian?m=colleenlucky7&p=1&o=n"}, {"text": "."}, {"text": "- https://www.justapinch.com/recipe/colleen-sowa/watermelon-meatballs/pork"}, {"text": "."}, {"text": "- https://www.justapinch.com/recipe/colleen-sowa/deep-fried-watermelon/quick-easy-vegetable?k=&m=colleenlucky7&p=10&o=n"}] Instructions: Prepare and cook the meats. Put all sauce ingredients in a large pot. Simmer for 25 minutes, stirring occasionally. Add the cooked meats. Saute the veggies together in olive oil. When lightly browned, tender and carmelized, add to cooked sauce. Simmer 2 minutes before serving. *** Serve with favorite pasta (Gavin's favorite is spaghetti noodles). *** Serve with salad and garlic bread (Gavin's favorite sides).

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Recipe: Smoky Bacon Burgers Description: This one's for the guys or for you ladies who want to really make the men in your lives happy! The burgers are seasoned with liquid smoke and spices and grilled with a slice of thick-cut smoky bacon wrapped around each one. Have fun building these big boys any way you like! I find these taste their best served poolside after a good game of water basketball or volleyball with some chips and cold soda or beer. Ingredients: [{"text": "1 lb ground beef"}, {"text": "1/2 cup onion, very finely chopped"}, {"text": "1 egg yolk"}, {"text": "2 teaspoons salt"}, {"text": "1 teaspoon pepper"}, {"text": "1 teaspoon liquid smoke (I prefer mesquite)"}, {"text": "4 slices thick cut bacon"}, {"text": "4 large hamburger buns, lightly toasted"}, {"text": "4 slices tomatoes"}, {"text": "4 leaves lettuce"}, {"text": "4 slices kraft singles cheese (optional)"}, {"text": "grilled onion (optional)"}, {"text": "jalapeno (optional)"}, {"text": "A.1. Original Sauce (optional)"}, {"text": "barbecue sauce (Any other favorite toppings or condiments etc.) (optional)"}] Instructions: Combine the ground beef, onion, egg yolk, salt, pepper, and liquid smoke in a medium bowl and mix well. The mixture should be soft, yet hold its shape. Add up to 1/2 cup bread crumbs if mixture will not come together. Mix with your hands-- like a man should! Feel free to add small amounts of any other seasonings you think would add to the flavor. I like to add a bit of minced garlic, seasoned salt, cayenne, etc. Have fun with it. Divide the mixture into four equal portions and form into patties that are about the diameter of the buns you'll be using. This should make them fairly thin and large. Wrap a slice of bacon around the center of each patty and secure with toothpicks. Chill in refrigerator at least 1 hour or up to 8 hours to chill and firm up the patties. Bring patties up to room temperature while preparing a hot fire in grill. Throw on a few water-logged mesquite wood chunks and grill the burgers to your liking, removing the toothpicks before turning over. While the burgers are on the grill, lightly toast the buns under the broiler or on the grill. Be sure you have the large hamburger buns, not those puny ones like you see in McDonald's happy meals. You're making man-sized burgers here! Place the hamburger patties, buns, tomatoes, lettuce, and anything else you want to use to build your burger, on individual plates and let each person make their own. These burgers go great with potato chips, macaroni salad, baked beans, and corn on the cob for a fantastic Summer meal. A chocolate pudding or slice of cream pie makes a great dessert. This recipe can be doubled or tripled or whatever to serve as many as you need. Enjoy!

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Recipe: Snap Peas for Parties! Description: Make and share this Snap Peas for Parties! recipe from Food.com. Ingredients: [{"text": "1/2 lb snap peas, Fresh"}, {"text": "3 ounces cream cheese, Softened"}, {"text": "1/4 cup mango chutney"}, {"text": "1/4 cup milk"}, {"text": "3/4 teaspoon curry powder"}, {"text": "3/4 cup dry roasted peanuts, Chopped Fine"}] Instructions: Boil a pot of water. Trim the ends off of the Snap Peas and add to the boiling water. Boil for 2 minutes, drain and immediately put the Peas in Ice Water. In small mixer bowl combine Cream Cheese, Chutney, Milk and Curry Powder. Beat on medium speed until smooth. Dip each Snap Pea halfway into dip mixture. Roll dipped part in the crushed peanuts. Refrigerate until ready to serve.

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Recipe: Noodles Rivera Description: From "Simply Delicious"- a cookbook of Herberger's Employee Family Recipes. Submitted by Bette Jo Serra of Virginia, Minnesota. Ingredients: [{"text": "1/2 lb ground chuck"}, {"text": "1 tablespoon olive oil or 1 tablespoon cooking spray"}, {"text": "1 minced garlic clove"}, {"text": "1 chopped small onion"}, {"text": "1 (1 1/2 ounce) package lawry's spaghetti sauce"}, {"text": "1 (6 ounce) can tomato paste"}, {"text": "1 tablespoon chopped parsley"}, {"text": "4 (6 ounce) cans water (using the tomato paste can)"}, {"text": "1/2 teaspoon thyme"}, {"text": "8 ounces lasagna noodles"}, {"text": "8 ounces cream cheese"}, {"text": "1 cup sour cream"}, {"text": "1/2 cup parmesan cheese"}] Instructions: Cook beef and garlic in oil. Add sauce, tomato paste, water and thyme; simmer 20-25 minutes. Blend sour cream and cream cheese. Add parsley and half of parmesan cheese- Mix well. Cook noodles and place in 9"x13" baking dish. Make layers of noodles, meat and cheese mixture. Top with remaining parmesan cheese and cook uncovered for 25 minutes at 350 degrees.

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Recipe: Rueben Brunch Casserole Description: This is a great idea to use left over corned beef. Ingredients: [{"text": "10 slice(s) rye bread"}, {"text": "1.5 pound(s) corned beef, cooked"}, {"text": "2.5 cup(s) swiss cheese, shredded"}, {"text": "6 - eggs"}, {"text": "3 cup(s) milk"}, {"text": "1/2 teaspoon(s) pepper"}] Instructions: Cut rye bread into 3/4 inch cubes and lightly beat the eggs. Grease a 13 x 9 x 2 inch baking dish and arrange bread cubes on bottom of dish. Coarsely shred corned beef with knife. Layer meat over bread and sprinkle with cheese. Beat eggs, milk and pepper in a bowl until well blended and pour over corned beef mixture. Cover with foil and refrigerate overnight. When ready to bake, preheat oven to 350 degrees. Bake casserole covered for 45 minutes, then uncover and bake for 10 minutes more or until bubbly and puffed. Serve with some Thousand Island Dressing on the side and sauerkraut.

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Recipe: Sriracha Salt Description: Make and share this Sriracha Salt recipe from Food.com. Ingredients: [{"text": "1 cup kosher salt"}, {"text": "4 tablespoons sriracha thai hot chili sauce"}] Instructions: Mix the Sriracha sauce and salt together. Spread the mixture out thinly on a foil in a thin layer. Place in a 200° preheated oven. Turn the oven off. Let it sit overnight. Place salt in a zip lock bag and break up clumps with a rolling pin. Store in airtight jars.

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Recipe: Guinness Beef Stew Description: The sauce in this dish is thick and sweet and so flavorful. Thanx to Malinda Coletta for the recipe. Ingredients: [{"text": "1 pound(s) beef stew meat"}, {"text": "4 medium carrots, sliced"}, {"text": "1-2 bottle(s) guinness stout (enough to cover meat)"}, {"text": "1 package(s) frozen pearl onions"}, {"text": "6 sprig(s) fresh thyme**"}, {"text": "- **i didn't have any thyme, so added a few shakes of italian seasoning; it worked for me."}, {"text": "1/2 cup(s) water"}, {"text": "1/2 cup(s) flour"}, {"text": "1/4 cup(s) honey"}, {"text": "- salt and pepper"}] Instructions: Brown meat in a little oil in large pot. When meat is nicely browned, add sliced carrots. Add Guinness till meat and carrots are covered. Simmer for about an hour. Add onions and thyme. Continue to simmer for 30 more minutes. Mix flour and water in a bowl till smooth. Add to stew and cook until thickened. Now stir in honey, add salt and pepper to taste. Serve over, under, or with mashed potatoes.

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Recipe: Easy Pepper loaded bake Description: Simple but delicious casserole to make when you don't have hours to spend in the kitchen. Ingredients: [{"text": "2 - links of spicy chicken sausage or equivilent"}, {"text": "1 cup(s) cooked rice"}, {"text": "1 can(s) ro-tel spicy tomatoes and peppers"}, {"text": "1 can(s) spicy black beans"}, {"text": "1 cup(s) diced onion"}, {"text": "assortment of hot peppers"}, {"text": "1 cup(s) mexican blend shreaded cheese"}, {"text": "salsa, sauce, spices,or pico to suit"}] Instructions: half and clean pepper assortment to fill bottom of 9X9 baking pan Mix beans, rice, Ro-Tel, onions and diced spicy chicken sausage and over the peppers. You could add some sauce, salsa, or pico if you like to into or over the mix at this point. Sprinkle on the Mexican shredded cheese. bake at 350'F for 1 hour

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Recipe: SIMMERED SMOKED LINKS--CROCK POT Description: Really good Ingredients: [{"text": "2 - 16-oz. pkgs. miniature smoked sausage links"}, {"text": "1 cup(s) packed brown sugar"}, {"text": "1/2 cup(s) ketchup"}, {"text": "1/4 cup(s) prepared horseradish"}] Instructions: Place sausages in crock-pot. Combine brown sugsr, ketchup and horseradish; pour over sausages. Cover and cook on low for 4 hours. Makes 16-20 servings.

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Recipe: Tuna Noodle Cassarole Description: Make and share this Tuna Noodle Cassarole recipe from Food.com. Ingredients: [{"text": "1 (4 ounce) can tuna"}, {"text": "1 (10 1/2 ounce) can cream of chicken soup"}, {"text": "2 cups potato chips"}, {"text": "3/4 lb egg noodles"}, {"text": "1 cup water"}] Instructions: boil noodles. drain tuna. combine noodles, tuna, water, and soup and mix until blended. top with potato chips. bake for 20 mins at 375 degrees.

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Recipe: Hanky Pankies by Michael Symon Description: Home sick 2 weeks before Christmas and was watching Michael Symon make these on The Chew. I thought they sounded very good and very easy make! Ingredients: [{"text": "1 lb hot Italian sausage (reserve 2 tablespoons Fat From Pan)"}, {"text": "2 tablespoons flour"}, {"text": "2 cups milk"}, {"text": "1/2 cup parmesan cheese (Grated)"}, {"text": "salt and pepper"}, {"text": "1/2 cup parsley (chopped)"}, {"text": "10 slices baguette (grilled)"}] Instructions: In a large skillet, saute the sausage until cooked through, about 5-10 minutes. Be sure to break up any large chunks. When cooked drain and set aside reserving 2 tablespoons of the fat. Whisk the flour into the reserved fat followed by the milk. Add the grated parmesan, parsley, cooked sausage, salt and pepper. Mix to combine. Grill the slices of baguette, transfer to a sheet tray and spoon the sausage mixture on top. Place in the oven on broil until golden and bubbling, about 3 to 4 minutes. Remove from the oven and garnish with chopped parsley.

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Recipe: Puff Pastry Quiche Description: When Ree was a child, her mom used to make quiches only for very special occasions. These days, Ree has a shortcut that saves a lot of hassle; she uses store-bought puff pastry for the crust. This recipe is perfect for a wake-and-bake breakfast dish to feed a crowd. Ingredients: [{"text": "1 tablespoon olive oil"}, {"text": "1 bunch chard, destemmed and roughly chopped (about 6 cups)"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "9 large eggs"}, {"text": "1 1/2 cups half-and-half"}, {"text": "3/4 cup sour cream"}, {"text": "One 17.3-ounce package (2 sheets) frozen puff pastry, thawed"}, {"text": "2 cups shredded pepper jack cheese"}, {"text": "1 cup multicolored tomatoes, halved"}, {"text": "5 sprigs fresh dill"}] Instructions: Preheat the oven to 375 degrees F. Heat a skillet with the olive oil and sauté the chard with a pinch of salt for 3 to 4 minutes, then drain on a paper towel. In a large bowl, whisk the eggs, half-and-half, sour cream, salt and pepper. Lay the sheets of puff pastry in a 9-by13-inch baking dish so that they overlap by a couple of inches in the middle. Press along the seam to seal them together, then press the pastry up the sides and tuck in the corners. Top the pastry with the pepper jack cheese and drained chard. Gently pour over the egg mixture, then place the tomatoes carefully cut-side up, and top with sprigs of dill. Cover with foil and bake for 20 minutes, then remove the foil and cook another 20 minutes. Allow to sit for 10 to 15 minutes before serving.

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Recipe: Hummus Bowl with Kale, Lentils and Roasted Vegetables Description: This is in a standard rotation for my meal prep. Make a double batch of the veggies on Sunday to have for dinner and spread the leftovers out over the week. It is a very filling, high-fiber, vegetarian option. Ingredients: [{"text": "2 cups prepared hummus"}, {"text": "1 cup dry lentils"}, {"text": "3 cups water"}, {"text": "1.5 teaspoons salt, divided"}, {"text": "1/2 teaspoon allspice"}, {"text": "1/2 teaspoon cumin"}, {"text": "1/2 teaspoon coriander"}, {"text": "1/2 teaspoon black pepper"}, {"text": "2 carrots, peeled and cut into 1\\\" chunks"}, {"text": "2 parsnips, peeled and cut into 1\\\" chunks"}, {"text": "1 small red onion, halved and sliced in 1/2\\\" slices"}, {"text": "1 large sweet potato, washed and cut into 1\\\" cubes"}, {"text": "2 cups kale, chopped and de-stemmed"}, {"text": "1/4 cup olive oil"}, {"text": "1 tablespoon olive oil"}] Instructions: None

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Recipe: Low Carb Cheesecake Cupcakes Description: Make and share this Low Carb Cheesecake Cupcakes recipe from Food.com. Ingredients: [{"text": "3 (8 ounce) packages cream cheese"}, {"text": "1 cup Splenda sugar substitute"}, {"text": "1 1/2 teaspoons vanilla"}, {"text": "5 eggs, beaten"}, {"text": "1 cup sour cream"}, {"text": "1/4 cup Splenda sugar substitute"}, {"text": "1 teaspoon vanilla"}, {"text": "smuckers seedless sugar-free blackberry jam"}, {"text": "extra large reynolds foil liners"}] Instructions: Preheat oven to 300 degrees. Beat together until smooth; cream cheese, splenda, vanilla and eggs. Fill foil baking cup 2/3 full, bake for 35 minutes. Remove from oven, let stand for 5 minutes. Mix sour cream, splenda and vanilla. Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes. Remove from oven and cool then add a teaspoon of the jam. Enjoy.

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Recipe: Italian Meatballs Description: I just plain love good meatballs!, and mine are pretty darn good! *Omit the parmesan cheese when using for other recipes that are not italian-style. Ingredients: [{"text": "1 1/3 lbs lean ground beef"}, {"text": "1/2 cup dry breadcrumbs"}, {"text": "1/4 cup ground parmesan cheese"}, {"text": "1/2 teaspoon italian seasoning"}, {"text": "1/4 cup milk"}, {"text": "1 1/2 teaspoons dried onion flakes"}, {"text": "1 teaspoon salt"}, {"text": "1/2 teaspoon Worcestershire sauce"}, {"text": "1 egg, beaten"}, {"text": "1/4 teaspoon garlic powder"}, {"text": "pepper"}] Instructions: In large bowl, mix all dry ingredients. Add rest of ingredients and lightly mix, but mix well, with hands. Form into 20 meatballs. Place them on lightly oiled cookie sheet. Sprinkle tops lightly with coarse ground pepper. Bake in 400º over for 20-25 minutes. *Mine always take 22 minutes in my oven. If they are still just a little pink inside, it's ok if they are to simmer in a sauce, otherwise bake til done. Simmer in spaghetti sauce on low for 5-10 minutes. *You can omit the parmesan and use parsley instead if italian seasoning, and use these meatballs for other recipes.

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Recipe: Tomato Rice Description: Rice cooked with chicken or beef broth instead of water makes a tasty dish. The addition of tomatoes, onions, and garlic makes it truly delicious. Rice goes with almost anything. This is a very good way to enjoy it. I like to heat up a bowl of this rice, add a couple of poached eggs over the top, and it makes a delicious breakfast or lunch. Ingredients: [{"text": "1/4 cup(s) olive oil"}, {"text": "2 tablespoon(s) butter or bacon drippings"}, {"text": "1 large yellow onion, chopped"}, {"text": "2 clove(s) garlic, chopped"}, {"text": "2 to 3 large tomatoes, peeled, seeded, and chopped"}, {"text": "3 cup(s) beef or chicken broth"}, {"text": "2 cup(s) long grain rice"}, {"text": "- salt and fresh ground black pepper"}, {"text": "- chopped cilantro for garnish (optional)"}] Instructions: Heat the oil and butter in a large saucepan over moderate heat. Add the onion and garlic and cook 5 minutes, until soft but not brown. Add the tomatoes, cover and simmer for 15 minutes. Add the broth and bring to a boil. Stir in the rice, salt, and pepper, and cover. Reduce the heat to a simmer and cook covered until the rice is done, about 20 minutes. Fluff with a fork and garnish with chopped cilantro if desired.

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Recipe: Savory Swiss Steak Description: I don't remember where this recipe originally came from, but it's been a keeper. It's easy to do and is delicious! Hope y'all enjoy it! Ingredients: [{"text": "1/2 cup(s) all purpose flour"}, {"text": "1 tablespoon(s) dry mustard"}, {"text": "1 1/2 pound(s) round steak, cut 1-inch thick"}, {"text": "2 tablespoon(s) vegetable oil or bacon drippings"}, {"text": "1 can(s) diced tomatoes (14.5 ounce)"}, {"text": "1 medium onion, peeled and quartered"}, {"text": "1/2 cup(s) celery, diced"}, {"text": "2 or 3 medium carrots, peeled and diced"}, {"text": "2 tablespoon(s) worcestershire sauce"}, {"text": "1 tablespoon(s) brown sugar, firmly packed"}, {"text": "- salt and pepper to taste"}] Instructions: Mix flour and mustard. Dredge steak in flour mixture and pound in with a cleated meat mallet. Cut pounded steak into serving size pieces. Heat oil in heavy frying pan over medium-high heat. Add meat and brown on both sides. Transfer to crock pot. Add tomatoes with liquid, onions, celery, carrots, Worcestershire and sugar to meat. Season to taste with salt and pepper. Cover and cook on high for about 3 to 4 hours or until meat is tender. Serve with rice or potatoes and your favorite veggies. NOTE: You may also do this in the oven. Once meat has been browned, place in a shallow baking dish, add tomatoes and remaining ingredients, salt & pepper to taste. Cover and bake at 350 degrees for about 1 1/2 to 2 hours or until meat is tender when pierced.

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Recipe: Pizza Burgers Description: My girls love to make these simple but delicious snacks. Ingredients: [{"text": "4 medium hamburger patties"}, {"text": "4 - hamburger buns"}, {"text": "4 slice(s) provolone cheese"}, {"text": "1 small jar of pizza sauce"}, {"text": "1/2 stick(s) margarine or butter"}, {"text": "1 teaspoon(s) garlic salt"}] Instructions: cook hamburger patties for 5-7 minutes on each side. while burgers are cooking, melt in small sauce pan your butter...add garlic sauce to taste. assemble pizza burgers. bun bottom cooked hamburger pattie cheese pizza sauce bun top pre-heat oven @ 350 degrees. place pizza burgers on baking sheet and brush garlic butter on top of the buns. cover with foil and place on top rack of oven. bake for 15 minutes and enjoy. you can add pickel slices or chopped onions on burgers for more flavor.

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Recipe: Somebody's Mother's Mother's Pie Crust Description: Make and share this Somebody's Mother's Mother's Pie Crust recipe from Food.com. Ingredients: [{"text": "1 1/2 cups all-purpose flour, sifted"}, {"text": "1/2 teaspoon salt (optional)"}, {"text": "1/2 cup butter, cut into small pieces"}, {"text": "1 egg yolk"}, {"text": "3 tablespoons ice water"}] Instructions: Sift the flour with the salt into a bowl. With a pastry blender or the fingertips, blend the butter into the flour and salt mixture. Stir in the egg yolk and water. Form the pastry into a ball. Wrap it in wax paper and chill for two hours. Knead the pastry for one minute or until it holds together. Roll on lightly floured board and fit the pastry into 9" pie plate. You will have enough to use for stripping or ad added strip around the edge.

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Recipe: Grammie's Cornflake Pudding Description: Sweet and simple. Ingredients: [{"text": "4 cups whole milk"}, {"text": "2 eggs"}, {"text": "2 tsp vanilla extract"}, {"text": "1 pinch salt"}, {"text": "1/2 cup sugar"}, {"text": "4 cups corn flakes"}] Instructions: Preheat oven to 375˚F. Combine all ingredients in a large mixing bowl. Pour into a 9”X9” baking dish. Bake for 25-35 minutes or until top is beginning to brown. If pudding browns too quickly cover with foil part way through baking. Serve with whipped cream and/or fruit if desired.

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Recipe: Ww 1 Point - Berry Coulis Description: Make and share this Ww 1 Point - Berry Coulis recipe from Food.com. Ingredients: [{"text": "2 cups fresh strawberries (other berries) or 2 cups frozen strawberries (other berries)"}, {"text": "1/4 cup honey"}, {"text": "1/4 cup dry white wine or 1/4 cup sweet white wine"}, {"text": "1 tablespoon kirschwasser (clear brandy found in liquor stores, may also be labled as kirsch) (optional)"}] Instructions: Puree all ingredients. Check for consistency and taste, adding more wine for a smoother texture and more honey for a sweeter taste. Strain the coulis through fine-mesh sieve to remove the seeds.

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Recipe: Tortellini pesto salad Description: Great summer salad Ingredients: [{"text": "2 package(s) 3 cheese tortellini pasta"}, {"text": "1 jar(s) pesto sauce with basil"}, {"text": "2 box(es) cherry tomatoes - red and yellow mixed"}, {"text": "1 - red onion - thin sliced or chopped"}, {"text": "1 1/2 cup(s) bell peppers, red, orange yellow"}, {"text": "1-2 bottle(s) zesty italian salad,dressing"}, {"text": "1 cup(s) shreddedparmesan cheese"}] Instructions: Cook tortellini pasta in boiling water 5-6 minutes. Add olive oil to the water to prevent sticking. Drain in colander and chill. Chop red onion, bell peppers. Half cherry tomatoes if they are large. Grape tomatoes preferred. Add to the cooled pasta. Black olives optional Toss pasta with pesto, zesty Italian dressing. Add shredded parmesan cheese . Refrigerate until ready to serve

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Recipe: Grape Galette with Almond Cream Description: None Ingredients: [{"text": "1 3/4 cups all-purpose flour, plus more for dusting"}, {"text": "5 tablespoons sugar"}, {"text": "1 teaspoon salt"}, {"text": "10 tablespoons cold unsalted butter, cut into small pieces"}, {"text": "1 large egg yolk, for brushing"}, {"text": "1/2 cup plus 2 tablespoons sliced almonds"}, {"text": "1/4 cup plus 2 tablespoons sugar"}, {"text": "1 large egg yolk"}, {"text": "2 tablespoons unsalted butter, at room temperature"}, {"text": "1 1/2 teaspoons pure vanilla extract"}, {"text": "1 teaspoon finely grated lemon zest"}, {"text": "1 pound seedless grapes (red, purple and/or green; about 2 cups)"}] Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor. Add half of the butter and pulse until the mixture looks like coarse meal. Add the remaining butter and pulse into pea-size pieces. Add 1/4 cup ice water and pulse until the dough clumps together but has not yet formed a ball. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the filling: Pulse 1/2 cup almonds, 1/4 cup sugar, the egg yolk, butter, vanilla and lemon zest in a food processor to make a paste. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet. Spread the almond filling over the dough, leaving a 2 1/2-inch border; top with the grapes. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Refrigerate until firm, 30 minutes. Lightly beat the egg yolk with 1 tablespoon water. Brush the dough with the egg wash. Scatter the remaining 2 tablespoons almonds all over the galette, then sprinkle with the remaining 2 tablespoons sugar. Bake until the crust is golden brown and the grapes are softened, about 40 minutes. Let cool on the baking sheet.

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Recipe: Grilled Shrimp With Black Bean Cakes and Salsa Description: This dish is beautiful to look at, easily made ahead, and everyone will want your recipe! It can also be a good dish to serve with vegetarians in the group; they just leave off the shrimp and still have a delicious meal. This is also really good the next day. Ingredients: [{"text": "2 lbs shrimp"}, {"text": "2 (15 ounce) cans black beans (drained)"}, {"text": "1 cup seasoned bread crumbs"}, {"text": "1 egg"}, {"text": "1 teaspoon cumin"}, {"text": "salt and pepper"}, {"text": "1/2 cup butter"}, {"text": "1 tablespoon Old Bay Seasoning"}, {"text": "1/4 cup honey"}, {"text": "1 1/2 cups olive oil"}, {"text": "2 (15 ounce) cans white shoepeg corn, drained"}, {"text": "3 whole tomatoes, chopped"}, {"text": "1/2 cup green pepper, chopped"}, {"text": "1/2 cup red onion, chopped"}, {"text": "1/4 cup green onion, tops only, chopped"}, {"text": "1 bunch cilantro, amount to taste"}] Instructions: To make salsa: in a small bowl, combine honey and oil, whisk until cloudy and well blended. In large bowl, place remaining ingredients, pour oil mixture over vegetables. Toss to coat, store in refrigerator. Black Bean Cakes:Pour beans, crumbs, egg and cumin into a bowl, mix with mixer to mash some of the beans. Mixture should be able to form into patties. Season with salt and pepper. Form into patties, dredge thru flour, and fry until browned on each side. Set aside. Can be done ahead, and reheated before serving. Shrimp:Dredge shrimp through butter and grill: do not over cook.

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Recipe: Poached Pears.....from the Wine Country Inn Description: Make and share this Poached Pears.....from the Wine Country Inn recipe from Food.com. Ingredients: [{"text": "1/4 cup lemon juice"}, {"text": "1 cup water"}, {"text": "8 pears"}, {"text": "apple juice"}, {"text": "1/4 cup grenadine"}, {"text": "1 dash cinnamon"}] Instructions: Combine the lemon juice and water. Quarter, core and peel the pears, dipping them in lemon juice mixture as you go, to prevent browning. Place them in a crockpot and cover with apple juice. Add the grenadine and a sprinkle of cinnamon. Cook on the low setting for about 1 1/2 hours, or until tender.

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Recipe: Grilled Asparagus With Olive Oil, Lemon & Parmesan Description: A Jamie Oliver recipe. This is a great combination and the way we have asparagus most often. It is so easy and delicious. Ingredients: [{"text": "500 g asparagus (about 20 spears, or enough for four people)"}, {"text": "2 tablespoons lemon juice"}, {"text": "4 tablespoons olive oil"}, {"text": "salt & pepper (to taste)"}, {"text": "2/3 cup fresh parmesan cheese (grated or shaved)"}] Instructions: Heat a large griddle pan, remove the hard ends from the asparagus and dry griddle on both sides until nicely marked (about 5 minutes). As soon as they're ready, put them on the plates and dress with a good squeeze of lemon juice and about twice as much olive oil. (The quantities listed in the ingredients above are really rough as you just need to dress this dish to your own taste.). Season with salt & pepper to taste and then add freshly shaved or grated parmesan cheese.

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Recipe: Wild Pork & Beans Description: This recipe simply looked so good I had to share it with you. Recipe by: Scott & Tiffany Haugen. Ingredients: [{"text": "1/2 pound(s) bacon"}, {"text": "2 medium diced or chopped onion"}, {"text": "1 pound(s) wild boar, ground or cubed"}, {"text": "1 can(s) (28 oz) baked beans"}, {"text": "1 can(s) (15 oz) pork and beans"}, {"text": "1 can(s) (15 oz) pinto beans, drained"}, {"text": "1` can(s) (15 oz) black beans, drained and rinsed"}, {"text": "1 can(s) (6 oz) tomato paste"}, {"text": "1 can(s) (4 oz) green chilies"}, {"text": "1/4 cup(s) cider vinegar"}, {"text": "2 tablespoon(s) spicy mustard"}, {"text": "1 tablespoon(s) molasses"}] Instructions: In a large stew pot or Dutch oven, brown bacon on medium-high heat. Add onions, cooking until translucent. Add wild boar and lightly brown. At this point, all ingredients can be placed in a crock pot and cooked 2-5 hours on low heat. For the stovetop method, simply add remaining ingredients and bring to a boil. Reduce heat to low and simmer until meat is tender. Serve with cornbread.

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Recipe: Cool Cantaloupe Soup With Basil Cream Description: This is a great summertime soup that is satisfying without making you feel full. This can be part of a summer feast! From Country Living magazine(June 2004) Ingredients: [{"text": "1 cantaloupe, cut into 1-inch pieces (about 2 1/2 lb.)"}, {"text": "2 tablespoons fresh lemon juice"}, {"text": "1/4 teaspoon lemon zest"}, {"text": "2 tablespoons mint leaves, chopped"}, {"text": "1/8 teaspoon salt"}, {"text": "1 cup heavy cream"}, {"text": "2 tablespoons fine sugar"}, {"text": "1/2 cup packed basil leaves"}, {"text": "3/4 cup sparkling white grape juice"}] Instructions: Soup:. Place the cantalope, lemon juice, and zest in a food processor and pulse until coarsely chopped. Add the mint and salt and pulse to combine. Transfer to a large bowl, cover, and chill for at least 30 minutes. Basil Cream:. Place the cream and sugar in the bowl of food processor and process until slightly thickened. Add the basil and process until thick-about 20 seconds-and set aside. Add the grape to the soup right before serving. Divide evenly among four bowls and top with the cream. Enjoy! Note:. You may use purple sparkling grape juice, but this will change the color of the soup.

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Recipe: Apricot-Apple Sippers Description: A great drink to prepare for brunch. I'm thinking of adding champagne and using it for a bridal party brunch that I'm going to throw soon. Ingredients: [{"text": "4 cups apple cider or 4 cups apple juice"}, {"text": "4 cups apricot nectar"}, {"text": "2 tablespoons lemon juice"}, {"text": "2 tablespoons honey"}, {"text": "4 inches cinnamon sticks, broken"}, {"text": "strawberry (optional)"}] Instructions: In a large saucepan combine apple cider, apricot nectar, lemon juice, honey, and cinnamon sticks. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes. Cool cider mixture. Cover and chill for 8 to 24 hours. Garnish each drink with a strawberry.

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Recipe: Taiwanese Sweet Potatoes Description: Make and share this Taiwanese Sweet Potatoes recipe from Food.com. Ingredients: [{"text": "3 -4 large sweet potatoes, peeled"}, {"text": "1/4 cup sesame oil"}, {"text": "white pepper"}] Instructions: Preheat oven to 350. Slice the sweet potato into strips (like for French fries). Shake the potato strips in a plastic bag with the oil to coat them evenly. Transfer fries to a greased cookie sheet. Dust heavily with pepper and bake 30 minutes or until done.

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Recipe: Garlic Soup Description: None Ingredients: [{"text": "1 quart chicken stock, preferably homemade or half of stock and water"}, {"text": "1 bay leaf"}, {"text": "Pinch dried sage"}, {"text": "1/2 teaspoon dried thyme"}, {"text": "1/2 head of garlic cloves, peeled"}, {"text": "Salt"}, {"text": "1 ounce each of freshly grated Parmesan and Swiss cheese"}, {"text": "1 egg mixed with 1 egg yolk"}, {"text": "1/4 cup good quality olive oil"}, {"text": "Freshly ground black pepper"}, {"text": "4 toasted bread croutons made of sliced French bread, optional"}, {"text": "1 to 2 tablespoons chopped parsley for garnish"}] Instructions: Bring stock to a boil in a nonreactive saucepan (do not use aluminum which will react with eggs which come into play later on). Add bay leaf, sage, thyme and garlic cloves and cook, covered, at a bare simmer for 30 minutes. Strain broth and discard herbs; pass and press garlic through to liquid and season to taste with salt. In a mixing bowl combine the cheese with egg and yolk, olive oil and pepper to taste. Everything can be done in advance up to this point. Just before serving, reheat the soup and drizzle a ladleful of hot soup into the egg and oil mixture to temper the eggs. Pour this tempered mixture back into the soup and whisk continuously over low heat until the soup thickens slightly. Take care not to over heat or the eggs will curdle. Set a piece of French bread crouton in center of soup plate and ladle soup over the top. Garnish with parsley.

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Recipe: Cajun Kabobs Description: I came up with this idea for grilling shrimp a few days ago. I served the kabobs on a bed of Zatarain's Jambalaya Rice along with fresh tomatoes & cucumbers in vinegar & oil. Ingredients: [{"text": "8 wooden skewers"}, {"text": "1 lb large shrimp"}, {"text": "1 lb chicken (tenderloin or boneless breast)"}, {"text": "1 lb andouille sausage (or skinless smoked sausage)"}, {"text": "1 tablespoon olive oil"}, {"text": "1/4 cup butter"}, {"text": "1 tablespoon teriyaki sauce"}, {"text": "1/4 teaspoon Tabasco sauce"}, {"text": "1/2 tablespoon tony chacherie's cajun seasoning"}] Instructions: Soak wooden skewers in water for a few minutes. Peel and devein shrimp, leaving the tail on, if you like. Cut chicken and sausage into bite sized pieces and brown in olive oil. Thread shrimp,chicken and sausage onto skewers; about 3 pieces of each. Melt butter and mix in teriyaki, Tabasco and Cajun seasoning. Brush butter mixture onto kabobs. Cook kabobs on grill just until shrimp turns pink. Remove from grill and brush with butter mixture again before serving.

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Recipe: Grilled Cilantro-Lime Pork Chops (Bbq) Description: Make and share this Grilled Cilantro-Lime Pork Chops (Bbq) recipe from Food.com. Ingredients: [{"text": "4 boneless pork loin chops, 1-inch thick"}, {"text": "1 1/4 teaspoons garlic pepper seasoning"}, {"text": "3/4 teaspoon onion salt"}, {"text": "2 tablespoons olive oil"}, {"text": "2 tablespoons cilantro, chopped"}, {"text": "1 1/2-2 teaspoons lime peel, grated"}, {"text": "2 teaspoons fresh lime juice"}] Instructions: Heat grill to medium direct heat. Meanwhile, sprinkle chops with garlic pepper seasoning and onion salt; rub to coat. Set aside. Blend remaining ingredients in a small bowl. Place chops on grill and cook 3 minutes per side, covered. Brush with oil mixture. Turn chops over and grill 3-5 minutes per side or until internal temperature is 160°F Brush with remaining oil mixture and turn once.

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Recipe: Crock Pot Posole Description: There are so many versions but none easier than this. I usually get it ready the night before and refrigerate overnight. Before going to work, I take it out and plug it in. Dinner is ready when I get home. You might want to adjust the amount of chili and seasonings for personal taste. Serve this with corn or flour tortillas. Ingredients: [{"text": "1 -1 1/2 lb country-style pork ribs, boneless"}, {"text": "1 medium onion, chopped"}, {"text": "1 (29 ounce) can white hominy, drained (Posole)"}, {"text": "1 (14 1/2 ounce) can diced tomatoes"}, {"text": "2 -3 cups chicken stock"}, {"text": "2 garlic cloves, minced"}, {"text": "1 (4 ounce) can chopped green chili peppers"}, {"text": "1 teaspoon salt"}, {"text": "1/2 teaspoon thyme"}, {"text": "1/4 teaspoon cumin"}] Instructions: Cube ribs and brown pork in lightly oiled skillet. Add onion and saute until limp. Drain fat. Combine pork, onion and remaining ingredients in crock pot. Cook on low heat for 5 hours to 6 hours.

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Recipe: Black Bottom Cupcakes Description: No need for frosting these rich chocolaty treats 'cause it is inside this secret weapon! Grown-ups and kids will love these decadent desserts. Ingredients: [{"text": "1/2 cup flour"}, {"text": "1 cup sugar"}, {"text": "1 teaspoon baking soda"}, {"text": "1 cup water"}, {"text": "1/3 cup oil"}, {"text": "1 teaspoon vanilla"}, {"text": "1 (8 ounce) package cream cheese, softened"}, {"text": "1 egg"}, {"text": "1/3 cup sugar"}, {"text": "6 ounces chocolate chips"}, {"text": "1/2 cup powdered sugar (for dusting cupcake tops)"}] Instructions: Cupcake batter:. Sift together dry ingredients. Combine wet ingredients (water, oil, and vanilla). Slowly beat wet ingredients into dry ingredients until well blended. Set aside. Filling: Blend cream cheese, sugar and egg together than add in chocolate chips. Place cupcake liners into muffin pans. Fill liners 1/3 full with chocolate batter. Drop 1 heaping teaspoon of cream cheese mixture into middle of each chocolate mixture. Bake at 350°F for 25-30 minutes. Cool cupcakes for 15-20 minutes. Place on plate and dust tops with powdered sugar.

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Recipe: Lemon Cream Daisies Description: Get Lemon Cream Daisies Recipe from Food Network Ingredients: [{"text": "2 eggs"}, {"text": "1/2 cup sugar"}, {"text": "1/3 cup freshly squeezed lemon juice (from 3 to 4 lemons)"}, {"text": "1/2 lemon, zested"}, {"text": "2 tablespoons unsalted butter, slightly softened at room temperature"}, {"text": "1/2 cup chilled heavy cream"}, {"text": "1 package puff pastry (2 sheets), thawed"}, {"text": "2 tablespoons chopped pistachios"}, {"text": "1 flower-shaped or fluted cookie cutter, 2 to 2 1/2 inches across"}, {"text": "1 plain round cookie cutter, 1 inch across"}, {"text": "1 cookie sheet"}] Instructions: Bring about 2 inches of water to a simmer in a large saucepan. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy. Mix in the lemon juice and lemon zest. Rest the mixing bowl in the saucepan, with the bowl's base resting above--not in--the simmering water (pour out some water if necessary). Cook, whisking occasionally, until the mixture is thickened and custardy, about 10 minutes. Meanwhile, half-fill a large bowl with ice and cover with cold water. Remove the bowl with the custard in it from the hot water and whisk in the butter until melted. Rest the bottom of the bowl in the ice bath and let cool, folding the mixture occasionally to cool and thicken it. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Fold into the cooled lemon custard. Cover and refrigerate until ready to serve. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.) Heat the oven to 350 degrees F. Flour a work surface and lay out the puff pastry. Roll the sheets lightly with a rolling pin until smooth and flat. Use a 2-inch fluted cookie cutter to cut out rounds from the puff pastry. Cut out the centers by pushing halfway down with a 1-inch plain round small cookie cutter. Do not pull out the centers yet; you'll do that after they are baked. Arrange on a parchment-lined cookie sheet and bake until golden brown, 15 to 20 minutes. After 10 minutes, rotate the pan to ensure even cooking. When baked, immediately remove to a wire rack and let cool to room temperature. Cut around the centers with a paring knife to loosen, but don't cut all the way through to the bottom. You want to leave a thin layer of pastry to hold the filling. Pull out the centers to make a hollow in the center of each pastry round. Before serving, spoon or pipe a generous dollop of custard into each pastry round. Sprinkle the custard with chopped pistachios. Serve within 6 hours.

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Recipe: Jalapeno Bacon Cheese Dip Description: If you are looking for a quick & easy appetizer, don't look any further. This dip is loaded with flavor to please any crowd! VIDEO https://www.youtube.com/watch?v=VGfBAkuxYkM Ingredients: [{"text": "8 ounces light cream cheese, softened"}, {"text": "1/2 cup mayonnaise"}, {"text": "0.5 (2 ounce) can diced tomato (fire roasted)"}, {"text": "3 tablespoons red peppers, finely chopped"}, {"text": "3 tablespoons jalapeno peppers, seeded, ribs removed and finely chopped"}, {"text": "2 slices bacon, cooked and crumbled"}, {"text": "1/4 cup breadcrumbs"}] Instructions: Preheat oven to 350ºF. In a medium bowl, combine cream cheese, mayo, green chiles, red peppers, jalapeño peppers and bacon. Add ¼ cup cheese and mix thoroughly. In a small baking dish, spoon cream cheese mixture and spread evenly with a spatula; set aside. In a small bowl, combine the remaining ¼ cup cheese with breadcrumbs. Sprinkle evenly on top of the cream cheese mixture. Transfer to the preheated oven and bake for 25 to 30 minutes or until cheese is bubbling. Serve with crudités or tortilla chips.

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