xiaoxl/recipe_data huggingface dataset:
Spinach and Orzo Salad
Category: salad
By Christine R.

A light, easy-to-make salad that's pleasing to the palate.

Ingredients:
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
½ pound crumbled feta cheese
½  red onion, finely chopped
¾ cup pine nuts
½ teaspoon dried basil
¼ teaspoon ground white pepper
½ cup olive oil
½ cup balsamic vinegar

Directions:
Bring a large pot of lightly salted water to a boil.  Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.  Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper.  Toss with olive oil and balsamic vinegar.  Refrigerate and serve cold.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 490.5
Fat: 26.9 g
Saturated fat: 7.3 g
Carbohydrates: 49 g
Sugars: 6.5 g
Dietary fiber: 3.3 g
Protein: 15.8 g
Cholesterol: 25 mg
Sodium: 349.2 mg
Sweet and Crunchy Popcorn Snack Mix
Category: appetizers-and-snacks
By JVAND

This sweet and crunchy snack not only tastes great but looks so appealing that when I serve it at tailgating parties, passers-by stop and ask for the recipe.

Ingredients:
waxed paper
2 cups crispy corn and rice cereal (such as Crispix®)
2 cups honey graham cereal (such as Golden Grahams®)
2 cups peanut butter corn puff cereal (such as Reese's Puffs®)
2 cups popped popcorn, or more to taste  (Optional)
8 ounces candy-coated milk chocolate pieces (such as M&M's®)
1 cup salted peanuts
½ cup butter
2 tablespoons all-purpose flour
1 cup brown sugar
½ cup corn syrup
½ cup peanut butter

Directions:
Line a large baking sheet with waxed paper. Combine crispy corn and rice cereal, honey graham cereal, peanut butter corn puff cereal, popcorn, chocolate pieces, and peanuts in a large bowl. Melt butter in a large saucepan over medium heat; whisk in flour until smooth, 2 to 3 minutes. Add brown sugar and corn syrup; bring to a boil, stirring occasionally, until sugar is dissolved, about 1 minute. Stir peanut butter into sugar mixture until creamy, about 3 minutes; pour over cereal mixture and gently toss until coated. Spread cereal mixture over prepared baking sheet and allow to cool, about 30 minutes. Once cooled, break mixture into chunks and store in an airtight container.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 10 cups

Calories: 291.2
Fat: 14.9 g
Saturated fat: 5.7 g
Carbohydrates: 37.3 g
Sugars: 23.8 g
Dietary fiber: 1.7 g
Protein: 4.6 g
Cholesterol: 13.8 mg
Sodium: 228.4 mg
Paprika Potatoes


Ingredients:
potatoes, onion, paprika, sour cream, bacon fat, salt, ground pepper, parsley

Directions:
Heat bacon fat in skillet.
Add onion to bacon fat and cook over low heat until almost tender.
Add to onions the paprika, salt and pepper.
Remove skillet from heat (this is a must] and blend sour cream into the fat and onions, stirring vigorously.
Add potatoes to sour cream mixture and mix gently and thoroughly.
Cover skillet and cook over low heat, about 30 minutes or until potatoes are just tender. Do Not Boil.
Occasionally turn potatoes in sauce.
Garnish with parsley, optional.
Tofu Burgers
Category: main-dish
By SILVERWOLF

This recipe uses tofu that has been frozen for 72 hours and then quickly defrosted. Onion, celery and cheese make these burgers delicious.  This is a family favorite at the Silverwolfs' den. Serve in place of meat as a main entree or place on a bun along with your favorite toppings: lettuce, onion, tomato, mayo, etc. These burgers can also be baked in an oven preheated at 350 degrees for 30 minutes rather than frying.

Ingredients:
1 (12 ounce) package firm tofu
2 teaspoons vegetable oil
1 small onion, chopped
1  celery, chopped
1  egg, beaten
¼ cup shredded Cheddar cheese
salt and pepper to taste
½ cup vegetable oil for frying

Directions:
Place tofu in freezer 72 hours ahead of time. To thaw, fill a large saucepan with water and bring to a simmer. Leave tofu in package and place in water for about 20 minutes. While tofu is thawing, heat 2 teaspoons vegetable oil in a small skillet. Saute onion and celery until soft and lightly browned. Place in a medium bowl and set aside. When tofu is thawed, squeeze out excess water. Chop tofu finely and place in bowl with onion and celery. Mix in egg, cheese, salt and pepper until thoroughly combined. Heat a large skillet over medium-high heat and pour in 1/2 cup vegetable oil (oil should be 1/4 inch deep). Drop tofu mixture into pan in 6 equal portions. Flatten with a spatula to form patties. Fry for 5 to 7 minutes on each side, until golden.

Prep time: 40 mins
Cook time: 15 mins
Total time: 3 days
Yields: 6 burgers

Calories: 151.4
Fat: 11 g
Saturated fat: 2.4 g
Carbohydrates: 4.1 g
Sugars: 1 g
Dietary fiber: 1.7 g
Protein: 11.3 g
Cholesterol: 28 mg
Sodium: 59.4 mg
Heart-Healthy Creamy Chicken and Vegetable Stew


Ingredients:
milk, ground black pepper

Directions:
In a medium-sized sauce pan, mix milk, vegetables, chicken, condensed soup, and pepper.
Bring to a boil, then reduce heat and simmer for about a half an hour.
Serve hot with biscuits, crackers, or dinner rolls.
Creamy Onion Soup


Ingredients:
butter, flour, butter, chicken broth, fresh ground pepper, chicken bouillon cubes, Velveeta cheese, white sauce, bay leaves, monterey jack cheese, colby cheese

Directions:
For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
Serve with a garnish of shredded cheese(s], and a couple of slices of warm dark Russian Bread.
Pulled Pork Shoulder


Ingredients:
molasses, pickling salt, kosher salt, water, whole cumin seeds, fennel seeds, whole coriander seeds, chili powder, onion powder, paprika, barbecue sauce, apple cider vinegar, barbecue sauce

Directions:
Combine ingredients for the brine.
Place the pork roast into the brine, making sure it is submerged, and refrigerate for 10-12 hours, or overnight.
Using a spice mill or mortar and pestle, grind ingredients for the spice rub into a fine powder.
At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling.
Apply the spice rub to the pork roast, massaging it in, using gloves if desired to keep the rub from sticking to your fingers.
Mix together ingredients for mop/baste and set aside.
Prepare smoker or grill.
When the smoker/grill temperature has reduced to 210F, add the pork roast, cover grill, and cook for approximately 10 hours, or until internal temperature has reached 165-190°F.
Do not exceed 190F for an internal temperature in the meat or it will be dry.
Maintain smoker/grill temperature of 210F throughout cooking time (you may add soaked wood chips to the coals occasionally, if desired].
During the last hour or so of cooking, brush on mop liberally, about every 15 minutes or so.
When the pork is cooked, it should be tender enough that sticking it with a fork loosens the meat easily.
The roast will appear dark (it's what is called a"bark"] when fully cooked.
Allow pork roast to"rest" for 45 minutes to an hour before pulling (try not to pick at it and eat all of it before you get a chance to pull it!].
To pull, use your fingers or 2 forks to shred meat on a cutting board.
To make a sandwich, thin your preferred barbecue sauce and toss with meat in a bowl.
Place meat on a bun/roll with some cole slaw (if desired].
May also just eat off the plate, no sandwich.
You'll find yourself grabbing pieces to munch on anyway.
Key Lime Cheesecake Dip
Category: appetizers-and-snacks
By borahthexplorer

Have a taste for cheesecake but no time to make it? This key lime cheesecake dip paired with graham crackers should give you a quick fix!

Ingredients:
16 ounces cream cheese, softened
¼ cup white sugar
¼ cup milk
2 small limes, juiced

Directions:
Beat cream cheese and sugar together in a bowl until light and creamy; add milk and beat until smooth. Stir lime juice into cream cheese mixture. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 153.4
Fat: 13.3 g
Saturated fat: 8.4 g
Carbohydrates: 6.4 g
Sugars: 4.6 g
Dietary fiber: 0.3 g
Protein: 3.1 g
Cholesterol: 42 mg
Sodium: 114.2 mg
Stuffed Lamb Hash With Red Wine Sauce and Carrot Purée


Ingredients:
leg of lamb, green onion, salt, egg, all-purpose flour, canola oil, fresh carrots, water, garlic, shallots, cilantro, mushroom, unsalted butter, cumin, cornstarch, salt, spinach, red wine, sugar, beef broth, butter

Directions:
Cut lamb to butterfly then pound with meat tenderizer to be ½ inch thickness.
Prepare mixing bowl, place butter, garlic, shallot, cilantro, mushroom, cumin, breads crumb and corn starch into the bowl to stir, add salt and mix well.
Boil spinach and carrots separately then cool down, Place carrots and water into the blender to make carrot puree and save into small sauce pan.
Spread stuffing on meat then spread spinach, roll it up.
Wrap with plastic film firmly and tighten, Rest in refrigerator 30 minutes.
Julienne green onion then mix to Simply Potatoes Shredded Hashbrowns. Add salt and squeeze water out.
Sprinkle flour on meat surface then egg wash, attach hash brown around meat.
Preheat oven to 400°F Heat large skillet on medium heat until smoke comes out.
Place canola oil into the skillet. Sear all side hashbrown carefully.
Cook in oven 15-20 minutes and golden brown outside. Baste several times during cooking.
Take out from oven, place on cookie sheet to be rest 15-20 minutes.
Place sugar into the sauce pan, heat on medium heat to make caramel.
Add red wine and reduce until ¼ then add beef stock.
Reduce until ¼, season with salt and pepper, add butter to stir well.
Slice meat and place on serving plate, serve with sauce and carrot puree.
No-Bake Brownie Bits


Ingredients:
milk, butter, creamy peanut butter, vanilla

Directions:
Line cookie sheets with waxed paper.  In large saucepan, combine brownie mix, milk and butter. Cook over medium heat until mixture comes to boil, stirring constantly. Boil 2 minutes, stirring constantly.  Remove from heat.
Add peanut butter and vanilla, blend well. Stir in oats.  Carefully fold in M&Ms.
Drop dough by tablespoonfull onto the cookie sheets.  Let cool until set.
Fried Pickles #RSC


Ingredients:
dill pickles, dried chives, eggs, flour, ground black pepper, cayenne pepper, garlic powder, onion powder, panko breadcrumbs, parmesan cheese, dried chives

Directions:
1. Place pickles on paper towel to dry.
2. Mix together ingredients for your batter. Set aside.
3. Place Dry Mix #1 ingredients into bowl and mix together. In seperate bowl, mix together Dry Mix #2.
4. Dip pickles, one at a time, into Dry Mix #1. Shake off any excess flour. Dip pickles into Batter then immediately coat with Dry Mix #2.
5. Place prepared pickles onto wire rack and freeze for 20 minutes.
6. Preheat oil in pan to 375 degrees. Fry pickles in batches of 3 or 4 for 3 to 5 minutes or until golden brown. Remove from oil and drain on paper towel. Repeat until done. Let cool several minutes before serving. Enjoy.
Creamy Taco Roll-Ups
Category: everyday-cooking
By Laurenluvs17

A medley of diced green chiles, green onions, and chopped black olives in a spicy creamy mixture is rolled up into bite-sized pinwheels. Easy and fast to make!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
2 tablespoons salsa
2 teaspoons hot pepper sauce  (Optional)
1 (1.25 ounce) package taco seasoning mix
1 (4 ounce) can chopped green chiles
1 (4 ounce) can pitted black olives, drained and chopped
1 bunch green onions, diced
12  flour tortillas

Directions:
Beat cream cheese, sour cream, salsa, hot sauce, and   together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions. Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.

Prep time: 15 mins
Total time: 45 mins
Yields: 12 roll-ups

Calories: 359.8
Fat: 17.1 g
Saturated fat: 8.1 g
Carbohydrates: 42.9 g
Sugars: 2.8 g
Dietary fiber: 3.2 g
Protein: 8.5 g
Cholesterol: 28.9 mg
Sodium: 969.4 mg
Sushi Rice


Ingredients:
sushi rice, vinegar, sugar, salt

Directions:
Combine the vinegar, sugar, and salt in a small bowl., Add to rice, and mix well., Allow to cool before making sushi.
Beehive Snacks- Peanut Butter Honey Balls


Ingredients:
icing sugar, honey, peanut butter

Directions:
Combine icing sugar, peanut butter and honey in a small bowl.
Add Rice Krispies (Rice Bubbles] and mix well.
Put non-pareils in a shallow bowl.
Make small balls from the mixture and toss in the non-pareils.
Put onto lined tray and refrigerate for an hour until firm.
Store in the fridge for a week.
You can toss them alternatively in grated chocolate or chocolate sprinkles etc.
NB: I found that the balls were a bit dry and the non-pareils didn't stick easily. I first dipped the balls into a mixture of 1 tablespoon of honey and two tablespoons of water, and then into the coating. This worked well for me, but I believe my peanut butter wasn't very oily which is why the mixture turned out a bit stiff. If you see that your balls are a bit dry, I recommend the extra step.
Northwest Creamy Smoked Salmon Fettuccine Alfredo


Ingredients:
fettuccine pasta, cream cheese, parmesan cheese, margarine, milk, garlic powder, dried basil, ground nutmeg, tomatoes, mushroom, smoked salmon

Directions:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 mis or until al dente; drain.
In a medium saucepan, combine cheeses, margarine, milk, garlic powder, basil and stir over low heat until smooth and creamy about 10 to 15 minutes.
Toss sauce vegetables, smoked salmon, sauce and pasta in a large bowl.
Sprinkle with nutmeg.
Really Rich Banana Bread
Category: breakfast-and-brunch
By Mama_B

My sister gave me this recipe.  It is so decadently rich and wonderful and especially nice toasted and spread with a little salty butter, or even cream cheese.

Ingredients:
1 cup unsalted butter
1 cup dark brown sugar
6  eggs
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon ground nutmeg
1 pinch ground allspice
1 pinch salt
3  ripe bananas, mashed
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.  In a separate bowl, stir together flour, baking powder, nutmeg, allspice and salt. Blend the flour mixture into the butter and egg mixture a bit at a time, beating well after each addition.. Stir in the banana and vanilla; mixing just enough to evenly combine. Pour batter into prepared pan. Bake in preheated oven for 90 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool the cake in the pan for 10 minutes and then turn out onto a wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 1 - 9x5 inch loaf pan

Calories: 345
Fat: 18.2 g
Saturated fat: 10.6 g
Carbohydrates: 41.1 g
Sugars: 21.7 g
Dietary fiber: 1.4 g
Protein: 5.8 g
Cholesterol: 133.7 mg
Sodium: 103 mg
Easy Citrus Tuna Salad - Kosher Pareve


Ingredients:
tuna in brine, pine nuts, grapefruits, lime, ginger, spring onion, carrot, fresh coriander, Hass avocado, lettuce

Directions:
Drain tuna of liquid and separate with fork.
Add ginger, carrot, spring onion, corrinader, pine nuts, a squeeze of lime, orange, and grapfruit juice, salt and pepper to tase and small dices of grapfruit/orange to the tuna and mix thoroughly.
Mold into a semi circle OR multiple egg size balls and place on a bed of baby lettuce.
Drizzle with lime, orange, grapefruit juice (optional: olive oil].
Place a dollup of dijonnaise on top of the tuna.
Garnish with a few dices of orange or grapefruit and avocado (optional] and enjoy!
Marinated Red Onions and Dressing


Ingredients:
red onion, honey, thyme, olive oil, mustard, salt, pepper

Directions:
For the onions:  slice thinly and separate the rings.
Place in a small bowl or plastic container with a lid.
Pour the honey and vinegar on top and add the thyme.   Shake.
Place in the refrigerator for up to 24 hours, shaking when you think about it.  (To speed this process up, place in the microwave for 2 minutes.  Onions will be ready in about 30 minutes but not as rich].
To serve, add to salads or sandwiches.
Take the last of your onions and the marinade and place into the blender.
Add olive oil and mustard.  Blend until smooth.  Taste.  Add salt and pepper as you see fit.
You may feel the need to add a bit more honey (or just use honey mustard].  Now you have sweet onion dressing.
Banana Nut Crunch Muffins (Gluten-Free)
Category: bread
By Jason Dias

Quick and easy healthy breakfast or snack on the go!

Ingredients:
1 ¾ cups oats
3  bananas
1 cup crunchy almond butter
½ cup milk
⅓ cup agave nectar
¼ cup coconut oil, melted
1  large egg
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners. Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 18 mini muffins

Calories: 188.9
Fat: 12.3 g
Saturated fat: 3.8 g
Carbohydrates: 18.1 g
Sugars: 8 g
Dietary fiber: 2.2 g
Protein: 3.9 g
Cholesterol: 10.9 mg
Sodium: 164.2 mg
Air Fryer Old Bay® Chicken Wings
Category: appetizers-and-snacks
By Yoly

Old Bay® is a seasoning most people think is for seafood. But it's also a great seasoning for poultry. These wings are crispy and lower in calories because they are air fried and tasty thanks to the addition of Old Bay® seasoning.

Ingredients:
2 pounds chicken wings
2 tablespoons seafood seasoning (such as Old Bay®)
¼ teaspoon freshly cracked black pepper
½ cup cornstarch
4 tablespoons butter
1 teaspoon seafood seasoning (such as Old Bay®)

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Place chicken wings in a large bowl and toss with 2 tablespoons  ® seasoning and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary. Fry in the preheated air fryer for 10 minutes, shake the basket, and fry an additional 8 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 5 to 6 more minutes. Meanwhile, combine butter and 1 teaspoon Old Bay® seasoning for sauce in a small saucepan. Bring to a boil over medium heat, stirring constantly. Dip each wing in the sauce. Serve with remaining sauce on the side.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 335.4
Fat: 22.8 g
Saturated fat: 10.4 g
Carbohydrates: 15.8 g
Sugars: 0.1 g
Dietary fiber: 1 g
Protein: 15.7 g
Cholesterol: 78.2 mg
Sodium: 1083.2 mg
Blueberry Milkshake


Ingredients:
vanilla ice cream, milk, vanilla, blueberries

Directions:
"Place all ingredients into blender and blend until smooth."
Lasagna Bolognese


Ingredients:
ground beef, mushroom pieces, olive oil, onion, garlic cloves, salt, black pepper, heavy cream, tomato puree, diced tomatoes, ricotta cheese, parmesan cheese, fresh basil leaf, egg, whole milk mozzarella

Directions:
adjust oven rack to middle position and heat to 375 degrees.
Sauce:.
heat oil in large Dutch oven over medium heat until shimmering but not smoking, about 2 minutes.
add onion and cook until softened, not browned. about 2 minutes. Add garlic and cook until fragrant. about 2 minutes.
Increase heat to medium-high and add meat and1/2 tps each of salt and pepper. Cook: breaking the meat into small pieces with a wooden spoon, until the meat looses it's raw color but is not brown. About 4 minutes.
add cream and simmer until liquid evaporates. About 4 minutes.
Add puréed and drained diced tomatoes and bring to a simmer; reduce heat to low and simmer slowly until blended, about 3 minutes. Set aside.
Layering:.
Mix Ricotta, 1 cup Parmesan, basil, egg, 1/2 tps each salt and pepper with a fork until well combined.
smear the bottom of a 9x13 baking dish with 1/4 - 1/3 cup sauce. (being careful to not get large chunks of meat] Add mushrooms to remaining sauce.
place 3 noodles in dish to create the first layer. Drop 3 TBS of ricotta mixture on each noodle and level.
Sprinkle the layer evenly with 1 cup of shredded Mozzarella. Spoon 1 1/2 cups sauce evenly over the cheese.
Repeat the layering of noodles, ricotta, cheese and sauce 2 more times.
Place the last 3 noodles on top, spread the remaining sauce evenly, sprinkle with remaining 1 cup mozzarella and then 1/4 cup parmesan.
Lightly spray a sheet of foil with non-stick cooking spray and cover lasagna.
Bake 15 minutes then remove the foil.
Bake until cheese is browned and sauce is bubbling, about 25 minutes longer.
Remove, cool on rack for about 10 minutes; cut and serve.
Chocolate Cake II
Category: desserts
By Nanci

This has been in my family forever. The secret is to NOT overbake it - that will ruin a chocolate cake every time.

Ingredients:
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ cup vegetable oil
1 cup milk
2  eggs
1 teaspoon vanilla extract
1 cup hot, strong coffee

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, stir together the flour, sugar, cocoa, baking powder, and baking soda. Add the oil, milk, eggs, and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared pan. Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 - 9x13 inch pan

Calories: 161.9
Fat: 5.8 g
Saturated fat: 1.1 g
Carbohydrates: 26.6 g
Sugars: 17.2 g
Dietary fiber: 1.2 g
Protein: 2.5 g
Cholesterol: 16.5 mg
Sodium: 130.9 mg
Heavenly Chocolate Cake


Ingredients:
eggs, water, sweetened condensed milk

Directions:
For best results, prepare cake 1 day in advance.
Bake cake in a 9 x 13 inch cakepan according to package directions.
Let cool completely.
With the end of a wooden spoon, poke holes in cake.
Pour sweetened condensed milk over top of cake; let soak in for 5 minutes.
Pour caramel ice cream topping over cake; let soak in for 5 minutes.
Ice cake with whipped topping.
Sprinkle crushed candy over top.
Chill overnight.
Harborside House Pumpkin Bread


Ingredients:
sugar, pumpkin, eggs, flour, baking soda, baking powder, salt, cloves, cinnamon, milk, dried cranberries, walnuts

Directions:
Mix sugar, oil, and pumpkin by hand. Beat in eggs one at a time.
Sift dry ingredients together, and mix into pumpkin mixture alternately with milk. Add cranberries and walnuts to batter.
Spread into greased loaf pans.
Bake at 300 degrees F for 1 hour and 15 minutes (check at 1 hour if using small loaf pans]. Cool for 10 minutes before removing from the pans.