xiaoxl/recipe_data huggingface dataset:
Strawberry Salad
Category: salad
By Kay

An easy, delicious salad that is sure to please!

Ingredients:
1 head romaine lettuce, cut or torn into bite-size pieces
1 (10 ounce) package shredded cabbage
1 ½ cups golden raisins
1 cup red grapes, halved
1 pint strawberries, sliced
½  red onion, sliced
1 (12 ounce) bottle creamy poppy seed salad dressing
2 (2.25 ounce) packages pine nuts
2 (2.45 ounce) packages sliced almonds

Directions:
Mix the lettuce, cabbage, raisins, grapes, strawberries, and onion together in a large bowl; add the dressing and toss to coat. Top with the pine nuts and almonds to serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 cups

Calories: 550.4
Fat: 36.5 g
Saturated fat: 4.4 g
Carbohydrates: 49.3 g
Sugars: 33.4 g
Dietary fiber: 6 g
Protein: 9.5 g
Cholesterol: 15.9 mg
Sodium: 327.9 mg
Sophie's Super Easy Chickie-Pea and Mato Salad


Ingredients:
garbanzo beans, black olives, green onions, fresh parsley, lemon juice, olive oil, sweet paprika, roma tomatoes, parsley, lemon wedge

Directions:
Pour garbanzo beans into a small bowl and mash with a fork until about half of the beans are broken up.
Add the rest of the ingredients and stir well to combine.
Place a few tomato slices on each plate and top with salad mixture.  Garnish with a bit of extra parsley and a lemon wedge or twist, if desired.
Rhubarb-Pineapple Pie


Ingredients:
rhubarb, crushed pineapple, sugar, butter, shortening, flour, salt, water

Directions:
Makes one 9" pie., Preheat oven to 350 degrees., Mix pie crust, roll it out and place in pie pan., Slice rhubarb and place in the pie crust., Sprinkle sugar over the rhubarb and pour spread the pineapple over the sugar., Roll out the top crust and cover the pie., Bake at 350 degrees until the top is golden brown in color, approx., 50 min., Let cool and serve with whip cream if desired.
Marinated Grilled Skirt Steak


Ingredients:
fresh lime juice, beer, garlic cloves, olive oil

Directions:
Sprinkle steaks with lime juice then season with salt and pepper to taste.
Combine beer, garlic and olive oil; pour over steaks and marinate a minimum of one hour.
Heat outdoor grill or indoor grill pan over high heat until hot.
Grill steaks 5 to 7 minutes, in total, for medium rare, up to 10 minutes, for well done.
Steaks can be cut into serving size pieces before or after cooking.
Mom's Icing


Ingredients:
butter, milk, powdered sugar, vanilla

Directions:
Bring cocoa, butter and milk to a boil., Add remaining ingredients and mix well., Keep warm until cake is done and then pour topping over hot cake., Spread.
Baked Croaker with Cracked Peanuts


Ingredients:
peanuts, pepper

Directions:
Preheat oven to 500 degrees.
Place a baking pan in the oven large enough for the amount of fish you are going to bake.
Clean the croaker leaving in the center bone strip.
Coat fish with oil.
Finely chop peanuts and toast to make bread crumbs.
Roll the oiled fish in the bread crumb/peanut mixture, sprinkle with pepper.
Put fish on pan and cook at the high temperature for only 10 minutes.
Corn and Kale Salad
Category: salad
By KatieTries2Cook

Fresh summer side dish that puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning. Corn and kale often come together in a CSA box as well, so never through that kale away again! You can sub your favorite citrus juice for pineapple juice for a different flavor.

Ingredients:
4 ears sweet corn, husked
2 bunches kale - stems removed and discarded, leaves torn into bite-size pieces
1 teaspoon salt, or more to taste
1 large red bell pepper, chopped
¼ cup pineapple juice
¼ cup olive oil
2 tablespoons salsa
2 teaspoons Cajun seasoning, or to taste
1 teaspoon garlic powder
1 teaspoon onion powder
salt, to taste

Directions:
Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl. Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels. Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 226.2
Fat: 10.9 g
Saturated fat: 1.5 g
Carbohydrates: 30.7 g
Sugars: 4.5 g
Dietary fiber: 5.4 g
Protein: 7.4 g
Sodium: 653 mg
The Best Meatloaf I've Ever Made
Category: main-dish
By sillyliltracy

When I was growing up, my mom never ever made meatloaf and I always wanted to try it - I finally tried it at a restaurant and loved it. When I moved out on my own I started experimenting with different recipes and creating my own version. I finally came up with the best meatloaf I have ever made, and I wanted to share it.

Ingredients:
1 tablespoon butter
¼ cup minced onion
2 cloves garlic, minced
1 ½ teaspoons salt
1 ½ teaspoons freshly ground black pepper
2 pounds extra-lean ground beef
3 slices bread, toasted and crumbled
7  buttery round crackers, crushed
1  egg, lightly beaten
3 ½ tablespoons sour cream
1 ½ tablespoons Worcestershire sauce
1 (15 ounce) can tomato sauce, divided
¼ cup milk  (Optional)
3 tablespoons ketchup

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper. In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan. Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C). In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 212.6
Fat: 11.6 g
Saturated fat: 4.8 g
Carbohydrates: 8.7 g
Sugars: 3.3 g
Dietary fiber: 0.8 g
Protein: 17.9 g
Cholesterol: 76.1 mg
Sodium: 648.6 mg
Rao's Blueberry Cream Cheese Filled Muffins


Ingredients:
unbleached all-purpose flour, baking powder, baking soda, sugar, salt, eggs, buttermilk, butter, walnuts, olive oil, pure vanilla extract, blueberries, cream cheese, sugar, brown sugar

Directions:
Bring all ingredients to room temperature.
In a small pan heat the butter over a low heat until melted.
Increase heat and swirl gently until butter takes on a slightly brown color.
Add oil, stir and allow to cool slightly while the oven's preheating to 425°F.
Grease a standard 12 muffin tin, I prefer a medium coat of Crisco.
Mix filling ingredients in a small bowl and beat at medium speed (a hand mixer is fine] until well combined and creamy, about 2 minutes.
Mix dry ingredients in a large bowl and whisk to combine.
Add butter milk to cooled butter, stir and add eggs and vanilla, stir to combine.
Pour wet mixture into dry mixture, mix with a wooden spoon or rubber spatula until the dry ingredients are just moist.
Don't over mix.
Fold in blueberries and add spoon into tin, it will yield 12 muffins, so take your time and divide it evenly.
With two teaspoons (like the ones that you use at the dinner table] create a well in the center of a muffin and place a heaping spoonful of cream cheese in that well.
Do them one at a time and be sure not to go to the bottom of the muffin.
Once again there is enough to do all 12 muffins, so take your time and divide it equally.
Lightly sprinkle just a bit of brown sugar over each muffin.
Bake for 18-22 minutes, tops will be light brown and a toothpick inserted in the cake part of the muffin will come out clean.
Muffins should just be starting to pull away from the sides of the tin.
Allow to cool in pan for 20 minutes on a rack.
This seems like a long time, but the filling makes these delicate and the extra cooling time allows them to set.
Once removed from the pans allow the muffins to cool to room temperature on a rack.
Slider-Style Mini Burgers
Category: main-dish
By Minnesota_Girl

These remind me of my favorite fast food restaurant's little burgers! Perfect appetizer to bring to a party!

Ingredients:
2 pounds ground beef
1 (1.25 ounce) envelope onion soup mix
½ cup mayonnaise
2 cups shredded Cheddar cheese
24  dinner rolls, split
½ cup sliced pickles  (Optional)

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray. Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture. Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray. Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 24 sliders

Calories: 231.6
Fat: 13.2 g
Saturated fat: 4.7 g
Carbohydrates: 16.1 g
Sugars: 1.8 g
Dietary fiber: 0.7 g
Protein: 12 g
Cholesterol: 36.4 mg
Sodium: 428.1 mg
Roasted Asparagus with Herb Goat Cheese
Category: side-dish
By Raquel Teixeira

Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.

Ingredients:
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
salt and ground black pepper to taste
¼ cup herbed goat cheese, crumbled

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus. Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 104.1
Fat: 7.7 g
Saturated fat: 3.4 g
Carbohydrates: 4.8 g
Sugars: 2.4 g
Dietary fiber: 2.3 g
Protein: 5.6 g
Cholesterol: 11.2 mg
Sodium: 75.3 mg
Beef, Red Wine and Chilli Casserole/Stew


Ingredients:
butter, beef, onion, garlic cloves, Dijon mustard, tomatoes, wine, pepper, salt, flat leaf parsley

Directions:
Dice meat into 1 1/2 inch squares and set to one side.  Heat butter in saucepan and cook beef in about 3 batches until sealed. Remove from pan.
Cook garlic, onion,Chilli and mustard, stirring until onion is soft.
Return beef to saucepan with the tomato and cook for a couple of minutes adding the , wine and stock.
Simmer for 1 hour adding the seasoning and the flat parsley - thicken if necessary.
Served with vegetables of your choice and enjoy!
Crumbly Gorgonzola Strawberry Quinoa Salad
Category: trusted-brands-recipes-and-tips
By BelGioioso Cheese

Baby spinach, strawberries, avocado, quinoa, pecans, and crumbled Gorgonzola cheese are tossed with a lightly sweetened balsamic vinaigrette.

Ingredients:
6 cups baby spinach
2 cups strawberries, halved
1  avocado - halved, pitted, peeled and diced
½ cup cooked quinoa
¼ cup pecans
¼ cup crumbled BelGioioso Gorgonzola cheese
¼ cup olive oil
¼ cup balsamic vinegar
2 cloves garlic, pressed
2 teaspoons extra fine granulated sugar

Directions:
Prep the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl; set aside. To assemble salad, place spinach in a large bowl. Top with strawberries, avocado, quinoa, pecans and Gorgonzola cheese. Pour dressing over salad and gently toss to combine. Serve immediately.

Yields: 4 servings

Calories: 327.8
Fat: 22.5 g
Saturated fat: 4.3 g
Carbohydrates: 26.9 g
Sugars: 8.3 g
Dietary fiber: 4.6 g
Protein: 7.4 g
Cholesterol: 6 mg
Sodium: 144.2 mg
Frozen Strawberries Gelatin Pie


Ingredients:
frozen strawberries, strawberry gelatin, graham cracker pie crust, Cool Whip

Directions:
Make gelatin according to instructions and cool until cool to touch, but not firm yet.
Slice strawberries, and fill bottom of pie crust with some them, setting the rest aside.
Pour liquid gelatin over strawberries, filling pie crust until 1/4 inch from the top. You most likely will not use all of the gelatin.
Place in fridge for 3 hours.
Spread cool whip across the top, and decorate with remaining strawberries.
Freeze for one hour for easier cutting.
Refreeze any uneaten portions.
Asparagus Wrapped in Bacon


Ingredients:
asparagus, extra virgin olive oil, bacon

Directions:
Cut 1/2 inch to 1 inch off the end of the asparagus.
The asparagus should be at least 4 to 5 inches long.
Toss the asparagus with olive oil- just enough to lightly coat and add a touch of salt and pepper (optional].
Separate into bundles (approx. 4 to each bundle] and starting at bottom of asparagus bundle, wrap with 1 slice of uncooked bacon.
Repeat with the rest.
Place on broiling pan and bake at 500 degrees for 5 minutes, turn them over and bake another 5 minutes.
Reduce oven to 350 degrees and bake for 15- 20 minutes.
Carrots Sauteed in Wine


Ingredients:
white wine, chicken broth, butter

Directions:
In a wide frying pan, combine wine, broth and butter.  Bring to a boil over high heat.   Add carrots; reduce heat, cover, and simmer, stiring occasionally until carrots are tender when pierced  (10 to 15 minutes].
Uncover pan, bring cooking liquid to a boil over high heat.   Boil, uncovered, stirring often, until liquid evaporates and the carrots begin to brown (about 10 minutes].
Moroccan Tagine


Ingredients:
onions, garlic cloves, boneless skinless chicken breasts, carrot, red capsicums, green capsicum, ground cumin, ground allspice, ground ginger, turmeric, cinnamon, salt, cayenne, water, eggplant, raisins, chickpeas

Directions:
Heat oil in a saucepan over medium heat.
Add the onion and garlic, stirring for a few minutes until onion is translucent.
Add chicken and lightly colour, stirring. Remove from pan.
Add carrots, capsicum, and spices.
Stir dry to toast.
Once a nice aroma comes from the pan, add 1/2 cup of water.
Cook stirring occasionally for 5 minutes.
Add remaining ingredients.
Cover and simmer over a medium heat for 30 minutes until veggies are tender.
Stir frequently during cooking, to prevent catching on the bottom.
You may need to add additional water.
Serve with couscous.
NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
Make sure you rinse the excess salt off and dry well in that case.
Slow-Cooked Beef Stifado


Ingredients:
beef top round steak, all-purpose flour, onions, tomato paste, dry red wine, ground cumin, ground cinnamon, lemon juice, water, sugar, walnuts, feta cheese

Directions:
In a 3 1/2 quart slow cooker, toss the beef with the flour until evenly coated.  Mix in the onions.  In a small bowl, stir together the tomato paste, red wine, cumin, cinnamon, lemon juice, and water until well blended.  Stir into the beef mixture in the slow cooker.  Cover and cook on low heat setting 6-7 hours or until meat is tender, but not falling apart.  Stir in the sugar.
Serve topped with the walnuts and the Feta cheese.  Serve over noodles or rice.
Red Pepper Mayonnaise


Ingredients:
low-fat mayonnaise, red bell pepper, chives

Directions:
"Mix together and refrigerate for ½ hour or longer to meld flavors."
Sausage Cabbage Soup


Ingredients:
onion, butter, carrots, celery rib, caraway seed, water, cabbage, smoked kielbasa, Polish sausage, diced tomatoes, brown sugar, white kidney beans, white vinegar, salt, pepper, fresh parsley

Directions:
In a 3-qt. saucepan, saute onion in oil and butter until tender.
Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Add water, cabbage, sausage, tomatoes and brown sugar; bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Add beans, vinegar, salt and pepper.
Simmer, uncovered, for 5-10 minutes or until heated through.
Sprinkle with parsley.
Yield: 6 servings.
Egyptian Beef and Okra


Ingredients:
ground beef, onion, garlic clove, tomatoes, pepper, egg, okra, butter, lemon slice

Directions:
Preheat oven to 375 degrees F.
In a large skillet, brown beef over medium heat.  Add onion and garlic and cook until wilted.  Pour off fat.  Add tomatoes and cook until softened.  Add pepper, egg, and bread crumbs, stir; reduce heat and simmer 5 minutes, stirring occasionally.
Meanwhile, butter a 1 quart casserole.  Arrange okra along the outside with the tips toward the inside and the ends along the outside.  Spoon meat mixture into the center.
Bake at 375 degrees F for 30 minutes,or until set.  Let stand 10 minutes.  Invert onto serving platter; garnish with lemon slices.
Hot Asiago and Spinach Dip
Category: appetizers-and-snacks
By A. Lawlor

This cheesy and creamy hot dip is perfect for entertaining and can also be served as an appetizer. Serve with pita bread, baguette, tortilla chips, or veggies.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
½ cup sour cream
2 teaspoons minced garlic
2 cups grated Asiago cheese
½ cup minced fresh parsley
1 ½ cups frozen chopped spinach, thawed and drained

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish. Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 cups

Calories: 111.5
Fat: 10.5 g
Saturated fat: 4.8 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 3.6 g
Cholesterol: 22.2 mg
Sodium: 173.4 mg
Lemonade Caipirinha


Ingredients:
limes, sugar, cachaca, lemon slice, lime slice

Directions:
Using a spoon, crush limes and sugar in a large glass measuring cup until juices are released; pour in cachaca.
Transfer cachaca mixture to a large pitcher, and fill with ice. Stir in lemonade. Divide evenly among glasses. Garnish with lemon and lime slices, if desired.
Stuffed Cherry Peppers


Ingredients:
prosciutto, fresh mozzarella cheese, parmesan cheese, fresh parsley

Directions:
Remove stem and seeds from cherry peppers and rinse peppers under cold water.
Cut meat slices into halves or quarters Cut cheese into appropriate sizes for cherry peppers (pieces should be about half the size of pepper cavity] Add a little grated cheese to bottom of pepper Add half slices of salami and prosciutto Stuff cheese into meat so all fits snugly Sprinkle grated cheese on top Salt and pepper to taste Garnish with fresh parsley.
Singapore Noodles
Category: meat-and-poultry
By Iron Chef Suzi-Q

Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to  clear out the fridge.

Ingredients:
1 pound dry vermicelli pasta
2  skinless, boneless chicken breast halves - cut into strips
2  butterfly pork chops, thinly sliced
2 cloves garlic, crushed
3 tablespoons vegetable oil
½  onion, thinly sliced
2  carrots, thinly sliced
2 stalks celery, thinly sliced
½ (12 ounce) package frozen shrimp, thawed
1 cup bean sprouts
2 tablespoons soy sauce
3 tablespoons yellow curry powder
¼ cup water

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat. Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes.  Stir in celery and shrimp.  Cover and steam for 2 minutes. Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 350.7
Fat: 8.2 g
Saturated fat: 1.6 g
Carbohydrates: 46.2 g
Sugars: 3.7 g
Dietary fiber: 3.6 g
Protein: 24.2 g
Cholesterol: 64.4 mg
Sodium: 309.9 mg
Sauteed Bloody Mary Shrimp
Category: seafood
By LUCILLES BLOODY MARY MIX

Serve over rice or pasta, or plain as appetizer. Lucille's Bloody Mary Mix® is a dry spice used for cooking or added to tomato juice to create a Bloody Mary.

Ingredients:
1 (32 ounce) can tomato juice
4 tablespoons Bloody Mary dry spice mix (such as Lucille's®), divided
2 tablespoons olive oil
1 (8 ounce) can sliced water chestnuts, drained
3  scallions, cut into 1-inch pieces, or more to taste
1  jalapeno pepper, seeded and minced  (Optional)
3 cloves garlic, slivered
32  colossal shrimp, shelled and deveined with tail on

Directions:
Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside. Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes. Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 350.9
Fat: 9.3 g
Saturated fat: 1.6 g
Carbohydrates: 21.4 g
Sugars: 9.9 g
Dietary fiber: 2.7 g
Protein: 48.3 g
Cholesterol: 426.1 mg
Sodium: 2221.5 mg
Tomato-Basil Zucchini


Ingredients:
lemon juice, basil leaves, garlic powder, zucchini, onion

Directions:
Mix soup, lemon juice, basil, garlic powder, zucchini, and onion in skillet., Heat to a boil over high heat., Reduce heat to low, cover and cook for 15 min.
Cinnamon Sugar Butter Cookies II
Category: desserts
By DARBYANNE

This recipe is meant to mimic a Mrs. Fields cookie - for those times you can't get to the mall cookie shop!

Ingredients:
3 tablespoons white sugar
1 tablespoon ground cinnamon
1 cup dark brown sugar
½ cup white sugar
1 cup butter, softened
2  eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt

Directions:
Preheat oven to 300 degrees F (150 degrees C). Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside. Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy. Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Overmixing makes tough cookies! Roll dough  into 1inch balls, then roll each ball into cinnamon-sugar to coat. Place cookies on ungreased cookie sheets and bake at 300 degrees F (150 degrees C) for 18 to 20 minutes. Remove from sheets and let cool on racks.

Yields: 3 dozen

Calories: 239.9
Fat: 11 g
Saturated fat: 6.7 g
Carbohydrates: 33.3 g
Sugars: 19.7 g
Dietary fiber: 0.7 g
Protein: 2.6 g
Cholesterol: 47.8 mg
Sodium: 169 mg
Mexican Potato Soup


Ingredients:
milk, monterey jack pepper cheese, frozen corn, ham, onion powder

Directions:
Mix all ingredients in a 5 qt pan.
Place over medium heat, stirring often, for 15-20 minutes until hot and cheese is melted.
Mandarin White Godiva


Ingredients:
character(0]

Directions:
"Combine both liquors in shaker with ice.  Or do like I did, put the orange liquor first, and try to add the white chocolate liquor on top."