xiaoxl/recipe_data huggingface dataset:
Butter Scrumptious Cupcakes


Ingredients:
fat free sugar-free instant butterscotch pudding mix, eggs, skim milk, non-fat vanilla yogurt, walnuts, butter, brown sugar, milk, powdered sugar

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, combine cake mix, pudding mix, eggs, milk, and yogart. Mix with a electic mixer, slow at first, and then beat for 2 minutes or until combined. Add butterscotch chips, toffee chips, and walnuts, and stir.
Fill 2/3 full in muffin tin that is lined with paper cups, or spray with non-stick spray. Bake until tootch pick comes out clean (about 30 minutes]. Remove from oven and let cool completely on wire rack.
For the frosting combine butter, brown sugar, and milk in a microwave safe bowl. Put in microwave for 1 minute. If butter is melted completely add the powdered sugar. If the butter is not, put back in microwave for another 30 seconds. Spread a tablespoon of the frosting over each cooled cupcake. Additional toffee or butterscotch chips can go ontop of frosting if desired.
Dietetic Diabetic Pineapple Pudding


Ingredients:
soymilk, minute tapioca, vanilla extract, berries

Directions:
Mix the pineapple, with its juice, the soymilk and the tapioca in a medium sized pot.
Heat over medium heat, stirring frequently.
Once it begins to simmer, turn it down and continue stirring, until thickened, about 10 minutes. There should not be any white specks left in the tapioca.
Remove from the heat and stir in the vanilla.
Divide amongst small serving dishes and garnish with a few berries if desired; blueberries, strawberries or raspberries would all be good.
Lemon Butter Chicken


Ingredients:
chicken thighs, chicken, unsalted butter, garlic cloves, chicken broth, heavy cream, parmesan cheese, dried thyme

Directions:
Preheat oven to 400 degrees.
Season chicken thighs with paprika, chicken rub and salt and pepper to taste.
Melt 2 tablespoons butter in a large cast-iron skillet over medium high heat.  Add chicken, skin-side down, and sear both sides until golden brown, about 4-6 minutes on each side; drain excess fat and set aside.
Melt tablespoon butter in the same skillet.  Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.  Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-6 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately.
Hot and Spicy Himalayan Tea (Chai Tea)
Category: world-cuisine
By food4fit

Milk, black tea, cardamom, cinnamon, and cloves are simmered together in this recipe for hot and spicy chai tea.

Ingredients:
7 cups water
6 tablespoons light brown sugar
1 ¼ inch piece fresh ginger root, peeled and chopped
1  cinnamon stick
6  green cardamom pods
12  whole cloves
2  bay leaves
1 tablespoon fennel seeds
½ teaspoon black peppercorns
2 tablespoons Darjeeling tea leaves
1 cup milk

Directions:
Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.

Prep time: 5 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 88.1
Fat: 1.1 g
Saturated fat: 0.5 g
Carbohydrates: 18.2 g
Sugars: 15.1 g
Dietary fiber: 1.6 g
Protein: 2 g
Cholesterol: 3.3 mg
Sodium: 35.8 mg
Slow Cooker Potluck Spareribs
Category: meat-and-poultry
By Maggie Ogier Luke

These ribs are perfect for a potluck. Use a slow cooker bag and cleanup is super easy. Sure to be a recipe they beg for!

Ingredients:
6 pounds pork spareribs, cut into serving-size pieces
1 ½ cups ketchup
¾ cup packed brown sugar
½ cup vinegar
½ cup honey
⅓ cup soy sauce
1 ½ teaspoons ground ginger
1 teaspoon salt
¾ teaspoon ground mustard
½ teaspoon garlic powder
¼ teaspoon ground black pepper

Directions:
Put spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper. Cook on High for 5 hours.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 12 servings

Calories: 524.2
Fat: 30.2 g
Saturated fat: 11 g
Carbohydrates: 33.5 g
Sugars: 31.9 g
Dietary fiber: 0.2 g
Protein: 29.9 g
Cholesterol: 120 mg
Sodium: 1025.6 mg
Birthday Pumpkin Bars


Ingredients:
flour, sugar, baking powder, baking soda, cinnamon, nutmeg, clove, salt, pumpkin, eggs

Directions:
Preheat oven to 350., Grease a 10" x 15" jelly roll pan., In mixing bowl, lightly beat eggs., Add pumpkin and oil, mix well., Stir in the spices and the baking powder and soda., Add the flour and sugar and mix until well blended., Spread batter in jelly roll pan., Bake at 350 for 20 to 25 minutes., Frost with cream cheese frosting.
Candied Citrus Peel


Ingredients:
grapefruits, oranges, sugar, water, corn syrup

Directions:
Cut fruit into quarters; peel the rind (peel!] off. Cut peel into desired shape; make all the pieces the same so they cook the same.
Put peel piece into a saucepan, cover with water, bring to boil, drain and repeat.
Repeat step #2 two more times.
After the third boil, leave peel in the strainer.
Put 1 1/2 cups of sugar, 1 1/2 cups of water into the saucepan and 2 tablespoons of corn syrup into the sauce pan. Bring saucepan to a simmer on medium heat, add peel. If you’re not using corn syrup, you will need to put the lid on the pan to simmer it for 6 minutes before continuing. Let it cook, uncovered, at a rolling simmer until it is done. For hard-ish candy, cook until the liquid is almost gone, and for chewy candy cook until only 3-5 spoonfuls of liquid is left.
Put peels into strainer and let cool until you can touch it.
Put peels into a bowl, add some sugar, and toss them together. Toss every 15 minutes until really cool and the candy is coated with sugar.
For best results, spread the candy on racks to dry. For harder candy, cook it and dry it for longer, for soft and almost chewy candy, cook and dry it less.
Store candy in airtight containers. If you store them in the fridge they will seem very hard- but only because they are cold!
Million Dollar Pie III
Category: desserts
By Teresa Jeffries

A delicious, sinfully creamy dessert that makes them cry for more!!!

Ingredients:
1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
½ cup lemon juice
1 (8 ounce) can crushed pineapple, drained
½ cup chopped pecans
1 (16 ounce) package frozen whipped topping, thawed

Directions:
In a large bowl, whisk together condensed milk and lemon juice. Stir in drained pineapple and chopped pecans. Fold in whipped topping. Pour mixture into prepared crust. Chill before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 1 pie

Calories: 550.6
Fat: 30.8 g
Saturated fat: 16.9 g
Carbohydrates: 65.7 g
Sugars: 55.7 g
Dietary fiber: 1.4 g
Protein: 6.6 g
Cholesterol: 16.7 mg
Sodium: 247.2 mg
Favorite Salad Dressing


Ingredients:
honey, water, olive oil, lemon juice, tarragon, salt

Directions:
Combine ingredients in a bowl and whisk well., Drizzle dressing over salad of choice and toss gently to coat., Serve immediately.
Roasted Carrot-Fennel Soup


Ingredients:
fennel bulbs, carrot, onion, garlic clove, extra virgin olive oil, sugar, salt, pepper, vegetable broth, fennel seed

Directions:
Preheat oven to 450 degrees F with rack in lowest position.
Chop enough fennel fronds to measure 1 T and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4" thick and toss with carrots, onion, garlic, 3 T olive oil, sugar. salt, and pepper. Spread in a 10" x 13" baking pan that has been lined with parchment paper and roast, stirring occasionally, until vegetables are browned and tender, appx. 30-45 minutes.
When vegetables are done, remove from oven and cool slightly. Place vegetables in a large soup kettle and add vegetable broth. Using a hand blender, blend vegetables and broth together until very smooth. (Alternately, you can blend the vegetables and broth in a blender in batches, and transfer to a soup kettle when blended.] Thin with water if needed.
Over medium heat, bring soup just to boiling, and then lower heat to keep warm until ready to serve.
Meanwhile, finely grind fennel seeds in a spice or coffee grinder and stir into remaining 2 T olive oil.
Serve soup drizzled with fennel oil and sprinkled with reserved chopped fronds.
(Note: fennel oil can be made up to two days ahead and kept at room temperature until ready to serve.].
Carne Asada Tacos or Al Pastor Tacos
Category: world-cuisine
By Vic Voss

I have had great success preparing tacos this way. I bought this recipe from a taqueria owner (taco restaurant) in Mexico City. I am translating the directions. It can be used for beef, pork, or just about any other type of meat. The spice mix on this recipe gives meat a really excellent flavor.

Ingredients:
½  onion, chopped
2 cloves garlic
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon anise seed
1 teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon dried sage
¼ teaspoon ground thyme
2  bay leaves
5  whole cloves
½ cup soy sauce
1 cup cider vinegar
1  orange, juiced
1  lime, juiced
2 pounds flank steak
1  onion, chopped
2  tomatoes, chopped
¼ (7 ounce) can chipotle peppers in adobo sauce, or to taste
3 cloves garlic
1 tablespoon water, or as needed
24 (5 inch) corn tortillas
½  onion, chopped
½ bunch cilantro, chopped
1 bunch radishes, halved

Directions:
Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak. Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve. Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl. Heat tortillas in a microwave safe plate until warm, about 1 minute. Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

Prep time: 25 mins
Cook time: 15 mins
Total time: 6 hrs 40 mins
Yields: 6 servings

Calories: 399.7
Fat: 8.8 g
Saturated fat: 2.8 g
Carbohydrates: 53.9 g
Sugars: 4.5 g
Dietary fiber: 8.8 g
Protein: 26.7 g
Cholesterol: 36.4 mg
Sodium: 1336.6 mg
The Mansion's Chicken Tortilla Soup


Ingredients:
corn tortillas, garlic cloves, cilantro, onion, tomatoes, cumin, chili powder, bay leaves, tomato puree, salt, cayenne pepper, avocado, cheddar cheese, corn tortillas

Directions:
Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.
Quick Lasagna


Ingredients:
low-fat ricotta cheese, low fat cottage cheese, dried parsley, garlic, part-skim mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350 degrees F.
Spray a 9-inch by 13-inch pan with non-stick coating.
Mix Ricotta cheese, cottage cheese, parsley, and garlic.
Pour 1 cup of sauce in bottom of pan.
Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
Spread 1/2 of the cheese mixture over the noodles.
Top with 1/2 of the mozzarella cheese.
Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the mozzarella cheese.
Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
Sprinkle with Parmesan cheese.
Bake, covered tightly with aluminum foil for one hour.
(This can be put together ahead of time and refrigerated. Increase the baking time by 15 minutes if it has been refrigerated.].
Danish Red Cabbage


Ingredients:
red cabbage, vinegar, water, sugar, salt, red currant jelly

Directions:
Slice red cabbage thinly., Add remaining ingredients except jelly., Cover and boil 1 hour., The lasts 15 minutes add the jelly., Can be eaten hot or cold., It is also good on a sandwich with roast beef or roast pork.
Quinoa and Corn Salad


Ingredients:
lemon juice, olive oil, fresh cilantro, parsley, water, frozen corn, quinoa, cumin seed, black beans, tomatoes, red onions

Directions:
1. To make the dressing, combine lemon juice, olive oil, cilantro or parsley, salt, and pepper. Set aside.
2. Boil the water in a small saucepan and add corn; reduce heat and simmer until corn is tender. Drain, reserving 1 cup cooking liquid.
3. Return cooking liquid to the saucepan and bring to a boil. Add quinoa and cumin; cover and simmer about 10 minutes, until liquid is absorbed. Remove quinoa from heat and set aside 5 minutes. Fluff quinoa with a fork and transfer to a salad bowl; cool slightly. Add corn, black beans, tomato, and onion to quinoa. Toss with dressing and chill.
Roast Chicken Breasts With Chickpeas, Tomatoes & Blue Cheese


Ingredients:
olive oil, garlic cloves, paprika, cumin, red pepper flakes, salt, pepper, chicken breast halves, chickpeas, grape tomatoes, blue cheese, baby arugula

Directions:
Preheat oven to 450°.
Mix the olive oil, garlic, paprika, cumin, red pepper flakes, salt and pepper in a bowl.
Place chicken on large rimmed baking sheet.  Cover with oil mixture and toss to combine well. Add chickpeas and tomatoes and stir until everything is well-coated with the spiced oil.
Roast for 15 minutes.  Remove from oven, then top with the blue cheese and arugula.  Cook in the oven for a further 5 minutes, or until the arugula has wilted and the chicken is cooked through.
Spicy Chicken Cheese Dip


Ingredients:
cream cheese, cheddar cheese

Directions:
Drain chicken and cook in a large frying pan with salt and pepper.
Add cream cheese and stir until melted.
Add ranch dressing and hot sauce and mix well.
Add cheddar cheese and cook until melted.
Pour into a 9x13" dish and bake at 400 until bubbly (approximately 10 minutes].
Serve with tortilla chips, cut vegetables, or crackers.
Grilled Fish Tacos Recipe


Ingredients:
extra virgin olive oil, distilled white vinegar, fresh lime juice, lime zest, honey, garlic cloves, cumin, chili powder, ground black pepper, light sour cream, chipotle pepper, fresh lime juice, lime zest, cumin, chili powder, salt, pepper, tortillas, tomatoes, cilantro, cabbage, limes

Directions:
For making the marinade, take a large bowl and mix, vinegar, olive oil lemon juice, lime spice. Slowly add honey. Add garlic, chili powder, cumin finish mixture with seafood. Season with black pepper or chili sauce.
Put the tilapia into a dish, and fill the marinade on the fish. Transfer into the refrigerator for seven hours.
For the dressing, whisk all sour cream with adobo sauce. Fill in the lemon juice, lemon zest, chili powder as well as seafood. Season with salt or a little pepper as desired. Cover and move to the refrigerator for several hours.
Make the grill hot for medium heat and grease lightly. Set over the heat.
Separate fish from the liquid. Drain the fish and remove the marinade. Grill each side of fish pieces for ten minutes.
Gather tacos. Placing the pieces over tortillas and season with tomatoes and cabbage as desired.
Pour the dressing.
Before serving design with lemon wedges.
Easy Roasted Cauliflower
Category: fruits-and-vegetables
By tpuell

Even my kids will eat cauliflower when I make it like this. Roasting cauliflower in the oven makes it crunchy and the mixture of salt, brown sugar, and curry powder adds a slightly sweet flavor.

Ingredients:
3 tablespoons olive oil, divided
1 head cauliflower, broken into florets
1 ½ teaspoons brown sugar
1 teaspoon salt
½ teaspoon mild curry powder

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 tablespoon olive oil. Combine cauliflower and 2 tablespoons olive oil in a bowl. Mix brown sugar, salt, and curry powder in a small bowl. Taste and adjust until mixture is sweet and salty. Sprinkle over cauliflower and mix well. Spread cauliflower in a single layer on the baking sheet. Roast in the preheated oven for 20 minutes. Turn cauliflower and roast for an additional 15 to 20 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 132.8
Fat: 10.3 g
Saturated fat: 1.4 g
Carbohydrates: 9.5 g
Sugars: 5.1 g
Dietary fiber: 3.7 g
Protein: 2.9 g
Sodium: 625.3 mg
Banana-Pecan Spice Cake


Ingredients:
pecans, canola oil, water, eggs, banana

Directions:
Preheat oven to 350 degrees.
Coat two 9-inch round cake pans with cooking spray.
Spread pecans over ungreased baking sheet.   Bake 3-4 minutes until lightly browned.  Cool.
At low speed beat cake mix, oil, water, eggs and banana 30 seconds.  Increase speed to medium; beat 2 minutes.  Stir in pecans and chocolate chips.
Divide batter between pans.  Bake 30-35 minutes or until toothpick inserted into centers comes out clean.  Cool on racks 20 minutes.  Remove from pans; cool completely on racks.
Transfer 1 cup frosting to pastry bag fitted with star tip.  Place 1 cake layer on serving plate; spread with 1 cup frosting.  Top with remaining cake layer.  Spread cake with remaining frosting.  Pipe rosettes onto cake.  Garnish with pecans,  if desired.
Green Bean Casserole


Ingredients:
frozen green beans, milk, pepper, diced pimentos

Directions:
Cook beans (either microwave or on stovetop].
Drain.
Combine milk, soup, pepper and 1/2 can onions; stir into beans in 1 1/2 quart casserole.
Bake at 350°F for 20 minutes.
Garnish with remaining 1/2 can onions (and pimiento, if using].
Bake for another 5 minutes.
Habanero Hot Sauce
Category: side-dish
By Jim

This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.

Ingredients:
1 tablespoon olive oil
1 cup chopped carrots
½ cup chopped onion
4 cloves garlic, minced
5  habanero peppers
¼ cup water
¼ cup lime juice
¼ cup white vinegar
1  tomato
salt and ground black pepper to taste

Directions:
Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste. Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 3 cups

Calories: 5.7
Fat: 0.3 g
Carbohydrates: 0.8 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 2.2 mg
Chef John's Dark Chocolate Mousse
Category: desserts
By Chef John

This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate.

Ingredients:
3 ½ ounces dark chocolate, chopped
1 tablespoon butter
2 tablespoons water
⅛ teaspoon ground dried chipotle pepper
1 tiny pinch salt
2  large egg yolks
2 tablespoons water
1 tablespoon white sugar
½ cup heavy whipping cream, chilled
1 tablespoon heavy whipping cream, chilled

Directions:
Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes. Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler. Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins. Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 4 hrs 25 mins
Yields: 4 servings

Calories: 296.7
Fat: 24.8 g
Saturated fat: 14.7 g
Carbohydrates: 19.8 g
Sugars: 17.1 g
Dietary fiber: 1.4 g
Protein: 3.1 g
Cholesterol: 155.9 mg
Sodium: 88.7 mg
Flavored Butters - 8 Variations


Ingredients:
butter, lemon juice, dried basil, butter, prepared mustard, sugar, salt, butter, garlic, pepper, butter, butter, parsley, butter, parmesan cheese, basil, butter, lime juice, chili powder, butter, honey, lemon juice

Directions:
Lemon Basil: Combine melted butter, lemon juice and dried basil.
Mustard: Combine melted butter, prepared mustard, sugar, and salt; whip well.
Garlic: Combine melted butter, minced garlic and pepper.
Horseradish: Combine melted butter and prepared horseradish.
Parsley: Combine melted butter and chopped parsley.
Cheesy Basil: Combine melted butter, Parmesan cheese and basil; brush on just before serving.
Southwestern: Combine melted butter, lime juice and chili powder; brush on just before serving.
Lemon Honey: Combine melted butter, honey and lemon juice; brush on just before serving.
Italian Pasta and Beans (Pasta Faggioli)


Ingredients:
elbow macaroni, olive oil, onion, carrot, celery, garlic, cannellini beans, diced tomatoes, salt, black pepper, water, parmesan cheese, fresh parsley

Directions:
Cook pasta as box instructs, in boiling salted water.
While pasta is cooking, heat oil in a large saucepan over medium heat until hot.
Add onion, carrot and celery and cook for 15 minutes or until tender, stirring occasionally.
Add garlic and cook one minute more.
Add beans, tomatoes, salt, pepper, and water and heat to boiling over high heat.
Reduce heat to low-med heat and simmer, uncovered for 20 minutes.
Stir in drained pasta, cheese and parsley and cook until heated through.
Juniper Rub


Ingredients:
black peppercorns, kosher salt, crushed red pepper flakes, bay leaf, olive oil, sage leaves, minced garlic clove

Directions:
Place juniper berries, peppercorns, kosher salt, crushed red pepper, and bay leaf in a coffee or spice grinder.
Process until finely ground.
Combine juniper mixture, olive oil, sage leaves, and garlic.
Christmas Reindeer Mix


Ingredients:
white chocolate baking squares, unsalted peanuts

Directions:
Mix wheat chex, rice chex, corn chex, cheerios, peanuts, m&m, in a large bowl.
Spread a large sheet of wax paper over counter top.
Melt white chocolate squares in microwave.
Pour melted chocolate over mixture.
Mix together very fast.
Spread evenly over wax paper and let dry, then break apart and you have a great choc snack !