xiaoxl/recipe_data huggingface dataset:
Potato, Bacon and Spinach Frittata


Ingredients:
potatoes, olive oil, onion, bacon, eggs, milk, cheddar cheese

Directions:
Cut potatoes into 2cm cubes.Boil, steam or microwave until just tender,drain.
Heat oil in a large non stick pan, cook bacon and onion until onion is soft. Add potatoes stir till browned slightly. Add spinach until just wilted.
Whisk eggs and milk in large bowl.
Pour egg mixture into pan, cook tilting, over medium heat until egg is almost set.
Sprinkle frittata with cheese and place under grill until cheese is melted and browned lightly.
Sloe Gin Fizz Cocktail
Category: drinks
By Allrecipes

Sloe gin--a blackthorn plum-flavored spirit--gets a dose of fizzy club soda, sugar, and lemon juice in this tart and refreshing cocktail.

Ingredients:
2  ice cubes
2 fluid ounces sloe gin
1 fluid ounce lemon juice
1 teaspoon simple syrup
1 cup ice
4 fluid ounces club soda
1 slice lemon

Directions:
Place 2 ice cubes in a highball glass. Set aside in the freezer. Combine sloe gin, lemon juice, and simple syrup in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared highball glass. Stir in club soda. Garnish with a slice of lemon.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 218.6
Fat: 0.2 g
Carbohydrates: 31.7 g
Sugars: 23.1 g
Dietary fiber: 0.8 g
Protein: 0.3 g
Sodium: 16.7 mg
Ghostly Shepherd's Pie


Ingredients:
lean ground beef, onion, Italian-style diced tomatoes, water, butter, garlic powder, milk, instant mashed potatoes, parmesan cheese, egg

Directions:
Heat oven to 375 degrees.
Spray 12-inch skillet with cooking spray.
Cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
Set 12 peas (from frozen vegetables] aside for garnish.
Add remaining frozen vegetables, tomatoes and gravy to beef mixture.
Heat to boiling; reduce heat to medium-low.
Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
Meanwhile, in medium saucepan, heat water, butter and garlic powder to boiling.
Remove from heat; add milk. Stir in potato flakes and cheese.
Add egg; blend well.
Spoon beef mixture into ungreased 8-inch square or oval glass baking dish.
With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts.
Place 2 reserved peas on each mound to resemble eyes.
Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
Vegetable Brown Rice


Ingredients:
water, brown rice, dried basil, carrots, onion, green onions, raisins, olive oil, salt, pecan halves

Directions:
In a medium size saucepan, bring the water to a boil.
Add the rice and basil stirring well.
Reduce heat to low; cover and simmer for 45 minutes or until rice is tender and the water has been absorbed.
In a large non-stick skillet, stir-fry the carrots, onion, and green onions in hot oil for 5-7 minutes or until vegetables are lightly browned.
Add peas and salt; cook for 1 minute or until vegetables are tender.
Stir in pecans, raisins and rice; heat through.
Please note: If serving as a main dish the serving size yield will be less.
Perfect Grilled Chicken


Ingredients:
boneless chicken breast halves, barbecue sauce

Directions:
Place Chicken on cutting board and use a kitchen mallet, rolling pin, or small sauce pot to slightly flatten any thick ends. This ensures even width and even cooking.
Pour dressing into large plastic bag.
Place chicken in bag with dressing. Seal bag and refrigerate 30 min – 1 hour to marinate.
Preheat BBQ to medium heat.
Remove chicken from plastic bag and discard marinade.
Place chicken on barbeque, cover with lid.
Grill 6 to 8 minutes on each side or until cooked through.
Brush with BBQ Sauce during last few minutes of grilling time.
Pistachio Bread
Category: bread
By Rhea Faber

This is a very quick, easy bread, and is also very moist.

Ingredients:
1 (18.25 ounce) package yellow cake mix
4  eggs
¼ cup vegetable oil
2 tablespoons water
1 (3 ounce) package instant pistachio pudding mix
1 cup sour cream
½ cup maraschino cherries
½ teaspoon green food coloring
½ teaspoon ground cinnamon
2 tablespoons white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour two 9 x 5 inch loaf pans. Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring.  Pour into prepared pans.  In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture. Bake for 45 minutes.  Cool.

Yields: 2 - 9 x 5 inch loaves

Calories: 172.3
Fat: 7.7 g
Saturated fat: 2.2 g
Carbohydrates: 23.7 g
Sugars: 13.4 g
Dietary fiber: 0.3 g
Protein: 2.3 g
Cholesterol: 35.6 mg
Sodium: 217.2 mg
Wedding Cake Icing
Category: desserts
By CHAYES100

Very Easy! Add a little more water to ice the cake and a little less to make the decorations!

Ingredients:
1 cup shortening
½ teaspoon salt
1 ½ teaspoons clear imitation vanilla extract
¼ teaspoon almond extract
½ cup water
8 cups sifted confectioners' sugar

Directions:
Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes.  (it's very important to mix this long) Add the rest of the powdered sugar and beat just enough to mix in. Add additional water for desired consistency.

Yields: 4 cups

Calories: 357.6
Fat: 12.9 g
Saturated fat: 3.2 g
Carbohydrates: 62.5 g
Sugars: 61.4 g
Sodium: 73.5 mg
Roasted Tomato Soup / Sauce


Ingredients:
tomatoes, garlic cloves, olive oil, fresh oregano, fresh basil, half-and-half cream

Directions:
Cut tomatoes in half; squeeze gently over the sink to get rid of excess water and seeds; dump in a baking pan; dribble with olive oil and scatter a whole bunch of whole garlic cloves in and roast, at about 400F until the tomatoes are slightly charred in places and fully baked.  If you want, you can just pick off the tomato skins and discard.  I usually just puree the lot.
I will often stir some fresh oregano and/or basil in about halfway through this process. When done, puree this roasted tomato mess and add some half and half (how much you want to use depends entirely on you - sometimes you want a pure tomato flavour, other times, it may be too much of a good thing and you may want a creamier, less-pronounced taste].
Season to taste, using LOTS of freshly-cracked pepper. The most awesome roasted tomato soup ever.
Note:  The tomato-mess, without the addition of the half and half, is a good base for many recipes calling for tomato sauce.  Or add the cream and use to toss with freshly-cooked pasta.
Second Note:  If you like a thinner soup, use hot broth or even water to bring it to the desired consistency.  Check seasoning.
Sweet Potatoes with Sausage and Peppers
Category: everyday-cooking
By Trinity

Makes a nice and easy main dish.

Ingredients:
2 large sweet potatoes, peeled and diced
1 tablespoon vegetable oil
½ pound bulk Italian sausage
2  red bell peppers, chopped
1  onion, chopped
2 cloves garlic, minced
1 (8 ounce) jar chunky salsa
1 teaspoon ground cumin
salt and pepper, to taste

Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside. Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels. Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes. Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.

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

Calories: 408.3
Fat: 14.6 g
Saturated fat: 4.3 g
Carbohydrates: 57.7 g
Sugars: 15.1 g
Dietary fiber: 9.5 g
Protein: 13 g
Cholesterol: 22.2 mg
Sodium: 936.2 mg
Sticky Bombay Chicken from CHAI, CHAAT & CHUTNEY


Ingredients:
dark soy sauce, olive oil, dark brown sugar, garlic cloves, fresh ginger, five-spice powder, salt, toasted sesame seeds

Directions:
Make a couple of slashes ?on each drumstick, ready ?for marinating.
Combine the soy sauce, olive oil, sugar, garlic, ginger, chilli, five-spice powder and salt in ?a large bowl. Mix well, then ?add the chicken and stir to coat. Leave to marinate for at least 1 hour or, preferably, cover the bowl with clingfilm and marinate overnight in ?the refrigerator.
Preheat the oven to 180°C (350°F], Gas Mark 4.
Tip the chicken and marinade into a shallow roasting tin and bake for 40 minutes, turning occasionally, until the chicken is cooked through. Sprinkle over the sesame seeds and serve hot.
Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
Get the book here:
https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
Roasted Garlic Couscous With Tomatoes & Basil


Ingredients:
couscous, tomatoes, red onion, fresh basil, lime, juice of

Directions:
Cook couscous as directed but omit the butter and use Olive Oil instead, just a few good swirls in the water.
Chop everything up and toss together with a fork!
Jen's Chili


Ingredients:
lean ground beef, onion, tomato sauce, kidney beans, beer, diced tomatoes with green chilies, garlic cloves, paprika, cayenne, beef bouillon cubes, oregano, pepper, chili powder, cumin, salt

Directions:
Brown ground beef in large pan or pot; remove and drain grease if necessary.
Add sirloin and onion and saute until lightly browned.  Return ground beef to pot.  Add remaining ingredients and mix well.
Heat over medium-high heat until boiling.  Reduce heat and simmer 2-3 hours, covered, stirring occasionally.
Monterey Ranch Bread


Ingredients:
monterey jack cheese, butter, margarine, fresh parsley

Directions:
In a small bowl, mix together the cheese and salad dressing.
Slice the bread in half lengthwise; brush cut sides with butter.
Place slices of bread, cut side up, on a baking sheet.
Broil until golden brown.
Spread with cheese mixture.
Bake at 350 degrees for 10-15 minutes or until cheese melts.
Sprinkle with chopped parsley.
Cut into slices and serve warm.
Baked Apple with Maple Yogurt Sauce


Ingredients:
apples, nutmeg, brown sugar, yogurt, raisins, maple syrup, cinnamon

Directions:
A large, firm, tart apple is best.
Use Ida Red or Northern Spy.
A Cortland can be used.
However, if you use a McIntosh, you must shorten the cooking time.
Core apples and remove top inch of peel.
Make a shallow out through skin around centre of each apple to prevent skin from bursting.
Place apples upright in baking dish or pie plate.
In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg.
Spoon into centres of each apple.
Add water to cover bottom of dish.
Bake, uncovered in 375 F for 25 to 30 minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick.
Combine the yogurt and maple syrup to make the sauce.
Pour over the baked apples.
Tangy Ginger Lime Salad Dressing
Category: side-dish
By sal

This tangy, nutty dressing is enlivened by sesame oil, chili oil, fresh ginger and lime juice.

Ingredients:
1 cup reduced-sodium soy sauce
2 tablespoons minced garlic
2 tablespoons grated fresh ginger root
2 teaspoons sesame oil
1 teaspoon chili oil
⅓ cup fresh lime juice
¼ cup rice vinegar
¼ teaspoon onion powder

Directions:
Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender.  Process until evenly combined.  Chill before serving.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/2 cups

Calories: 25.7
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 3 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 1.2 g
Sodium: 708.8 mg
Cherry Loaf Bread


Ingredients:
all-purpose flour, sugar, eggs, cherry pie filling, pecans, baking soda, salt, cinnamon, vanilla

Directions:
Stir all dry ingredients together., Beat oil and eggs., Add vanilla., Mix all dry ingredients with flour. Add oil mixture to flour mixture., Stir in cherry pie filling and nuts., Pour into two loaf pans. Beat at 300 for 1 to 1 hour.
Beef Stroganoff Casserole
Category: main-dish
By noopster

With this incredibly rich beef stroganoff casserole, all you need is a crisp green salad. Garnish with more dill sprigs if desired.

Ingredients:
1 (12 ounce) package penne pasta
1 (17 ounce) package refrigerated beef roast au jus
2 tablespoons butter
2 large fresh Portobello mushrooms, stems removed, coarsely chopped
1  sweet onion, cut into thin wedges
2  garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 (14 ounce) can beef broth
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) carton sour cream, divided
1 tablespoon prepared horseradish
1 teaspoon chopped fresh dill

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Remove beef roast from the package and place in a bowl, reserving juices. Shred into bite-size pieces using 2 forks. Melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, 4 to 5 minutes. Stir in flour and tomato paste until combined. Stir in reserved meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly, 6 to 8 minutes. Remove from heat and stir in 1/2 cup sour cream. Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9x13-inch baking dish. Cover with aluminum foil. Bake in the preheated oven until heated through, about 30 minutes. Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 1 9x13-inch casserole

Calories: 496
Fat: 24.6 g
Saturated fat: 11.5 g
Carbohydrates: 43.4 g
Sugars: 5 g
Dietary fiber: 3.8 g
Protein: 27.3 g
Cholesterol: 79.7 mg
Sodium: 346.7 mg
Orange Aid Blend


Ingredients:
milk, sugar, water

Directions:
Place all ingredients into a blender and blend until smooth., Serve immediately.
Sriracha Crab and Quinoa Stuffed Crab With Sweet Asian Style Cab


Ingredients:
chicken broth, quinoa, garlic powder, hot chili sauce, plain yogurt, panko breadcrumbs, red cabbage, green cabbage, soy sauce, lemons, sugar, ginger

Directions:
Preheat oven to 375 degrees.
Cook 1/4 cup Quinoa and 1 tablespoons dried onions in the cup of chicken broth on medium high heat for 10-15 minutes (or until liquid has evaporated].
Mix both kinds of cabbage together in small bowl with soy sauce, lemon, ginger and Turbinado. (I use my hands] Place in refrigerator until fish is cooked and has cooled for 2-5 minutes.
Mix drained canned crab, the cooked, cooled quinoa, yogurt, garlic powder and sriracha together. Place Pollock fillets in 5x9 casserole dish so thick end is touching the pan and the thin end will hang over the edge. (they should line up, touching one another] Place 1-2 tablespoons crab mixture on the thick part of the fish and use a toothpick to secure the thin part of the fish to the bottom over crab mixture. Once all the fish have been stuffed and secured with a toothpick, sprinkle the Panko bread crumbs over all the fish. Bake for 20-25 minutes at 375 degrees.
Once fish are cooked and have cooked for 2-5 minutes, plate and remove cabbage salad from fridge. Put a small mound on top of the fish and ENJOY!
Octoberfest Muffins


Ingredients:
butter, sugar, brown sugar, vanilla, baking powder, all-purpose flour, salt, cinnamon, nutmeg, allspice, granny smith apple, pumpkin, pecans, sugar, cinnamon

Directions:
Preheat oven to 350 degrees.
Stir and combine ingredients in the order listed in ingredient list.
Fill muffin cups halfway to the top. Sprinkle tops with topping.
Bake in preheated 350 degree oven for 25 minutes.
Makes about 2 dozen normal size muffins or 1 dozen large muffins (if using a Jumbo muffin pan--like I do].
Truffle Lovers' Popcorn
Category: appetizers-and-snacks
By Holly 

The flavors of truffle oil, parsley, and Parmesan cheese combine to create a whimsical gourmet appetizer or snack.

Ingredients:
4 teaspoons white truffle oil
2 tablespoons dried parsley
¼ cup grated Parmesan cheese
1 (3.5 ounce) package microwave popcorn, popped
¼ teaspoon sea salt, or to taste

Directions:
Mix the truffle oil, parsley, and Parmesan cheese in a heat-safe bowl. Place unopened package of popcorn into center of microwave oven; cook on High power until the bag fills with popped corn and the pops occur about 2 seconds apart (1 1/2 to 4 minutes, depending on oven's power). Open hot bag carefully and pour into bowl. Toss with truffle oil mixture; season to taste with sea salt.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 cups

Calories: 189.4
Fat: 13.1 g
Saturated fat: 2.7 g
Carbohydrates: 14.7 g
Sugars: 0.4 g
Dietary fiber: 2.7 g
Protein: 4.3 g
Cholesterol: 4.4 mg
Sodium: 444.1 mg
Bean and Bacon Salad


Ingredients:
bacon, white vinegar, mayonnaise, white sugar, kidney beans, cabbage, celery, fresh parsley, onion, salt, black pepper

Directions:
Cook bacon until crisp.  Drain, cool and crumble bacon; set aside.
In a small bowl, whisk together vinegar, mayonnaise and white sugar.
In another bowl mix bacon, kidney beans, cabbage, celery, parsley and onion together, and season with salt and pepper.
Pour mayo dressing mixture over vegetables and toss to coat.
Chill 1 hour before serving.
Greek Braised Lamb Shoulder Roast


Ingredients:
lamb shoulder, chicken broth, water, lemon juice, red wine, extra virgin olive oil, garlic, dried mint, oregano

Directions:
Divide lamb into 6 equal size pieces.
Combine all ingredients in a 14" saute pan, cover, simmer for 1 hour on lowest setting.
Flip all pieces, cover, simmer for another hour.
Flip all pieces, uncover, uncover, uncover, simmer for another hour.
Serve with rice and smother with my Greek Tomato Sauce! https://www.geniuskitchen.com/recipe/greek-tomato-sauce-537571.
Salmon Fillet With Shrimp and Crab Stuffing


Ingredients:
salmon fillets, shrimp, fat free cream cheese, mayonnaise, dill weed, onion

Directions:
Preheat oven to 350F degrees.
Mix crab and shrimp in a small bowl, add cream cheese and mayo and stir.  Fold in dill weed and chopped onion.
Lay out salmon fillet. Pat dry with a paper towel and season to taste with salt and pepper.
If the salmon is thick enough to cut a pocket into fillet then cut a pocket to place your stuffing. If it is a thin fillet, you place the stuffing in the middle and roll the fillet closed.
Stuff equal amounts into each salmon fillet. Wrap tight with aluminum foil.
Place in a coated baking dish.
Bake for 20 minutes or until salmon is cooked to your desire.
Saltine Cracker Pie Crust
Category: desserts
By Tricia Royals

Who says you need to stick with graham crackers for a delicious pie crust? I prefer the sweet and salty concoctions which makes this pie crust ideal.

Ingredients:
60 crackers saltine crackers
⅓ cup white sugar
1 teaspoon salt
½ cup unsalted butter, melted
2 tablespoons unsalted butter, melted
⅓ cup honey

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan. Crush saltine crackers either with your hands in a bowl or with a food processor. Add sugar and salt; mix. Mix in butter, followed by honey. Press crust into the prepared pie pan using a measuring cup. Bake in the preheated oven until golden and set, about 16 minutes. Remove from the oven and while crust is still fairly hot, use the measuring cup to re-form as crust will fall down while baking. Let cool before adding a filling of your choice.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 9-inch pie crust

Calories: 298.7
Fat: 16.9 g
Saturated fat: 9.5 g
Carbohydrates: 35.9 g
Sugars: 20 g
Dietary fiber: 0.7 g
Protein: 2.3 g
Cholesterol: 38.1 mg
Sodium: 534.4 mg
Fresh 'n' Tasty Macaroni Salad


Ingredients:
celery, onion, bell pepper, fresh tomato, paprika, fat-free mayonnaise, salt

Directions:
Combine all ingredients., Chill before serving.
Asian Glazed Salmon


Ingredients:
dark brown sugar, dijon-style mustard, soy sauce, ground ginger, salmon fillets, sesame seeds

Directions:
Preheat broiler. Coat broiler rack with nonstick cooking spray; set aside.
In small bowl combine sugar, mustard, soy sauce and ginger. 3.Season salmon to taste with pepper and place skin side up on broiler rack. Cook, 6 inches from heat source, 3 minutes. Turn salmon; brush with sugar mixture. Broil 1 or 2 minutes more, or until sugar melts and fish flakes easily with a fork. Garnish with toasted sesame seeds, if desired.
Mrs. Field's Lemon Macadamia Cookies


Ingredients:
flour, baking soda, salt, light brown sugar, sugar, butter, cream cheese, egg

Directions:
Preheat oven to 300* f.
In a medium bowl combine flour, soda and  salt. Mix well and set aside. In a large bowl blend sugars well with  an  electric mixer set at  med speed.
Add the butter and cream cheese,  and mix to form a smooth paste. Add the egg and lemon extract, and  beat at medium speed until light and soft.  Scrape down sides of bowl  occasionally.
Add the flour mixture and nuts.
Blend  at low speed just  until combined.
Do not overmix.
Drop by rounded tablespoons  onto  ungreased cookie sheets, 2 inches apart. Bake 23-25 min.
Immediately   transfer to a cool flat surface.
Sweetened Condensed Milk Pound Cake


Ingredients:
butter, regular margarine, sugar, sweetened condensed milk, eggs, flour, baking powder, salt, vanilla

Directions:
Prepare your cake pan. Coat with shortening and flour.   I use a very old aluminum "tube" pan.  The hole is smaller than the newer ones, but use pan of your choice.
Preheat oven to 350 degrees.
Beat butter and sugar at high speed until soft and smooth. (I use a heavy-duty Kitchen Aid mixer].
Add condensed milk and beat until well blended.
Add eggs, one at a time and beat well after each addition.
Combine flour, baking powder and salt and add one cup at a time and beat well.
Add vanilla and beat well.
Bake 1 hour and 30 minutes.  I put aluminum foil around my pan so the crust won't get too dark. Also the last 20-30 minutes I lay foil over top to prevent the crust from being too dark.
Alow to cool for 30 minutes before removing from pan.
Enjoy.
Green Tea Cheesecake
Category: world-cuisine
By SARAHMURRAY

This is a creamy and simple cheesecake with the addition of green tea powder to give it a taste of the Orient! Green tea powder can be found at Asian grocery stores and online. I like to add fresh blackberries and raspberries on top of it!

Ingredients:
2 (8 ounce) containers fat-free cream cheese, softened
2  eggs, beaten
¾ cup white sugar
1 tablespoon green tea powder
2 teaspoons vanilla extract
1 (9 inch) prepared graham cracker pie crust

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust. Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 1 - 9 inch cheesecake

Calories: 197.3
Fat: 6.3 g
Saturated fat: 1.6 g
Carbohydrates: 27.9 g
Sugars: 20.4 g
Dietary fiber: 0.3 g
Protein: 7.3 g
Cholesterol: 34 mg
Sodium: 329.1 mg
Rum Punch Painkiller and Banana Bender


Ingredients:
cream of coconut, spiced rum

Directions:
Mix and enjoy!, Alternate Version:  Use banana flavored rum for a Banana Bender.
Baked Corn and Noodle Casserole


Ingredients:
kernel corn, Velveeta cheese, egg, butter, salt

Directions:
Cook noodles and rinse in cold water; drain.
Combine noodles, corn, Velveeta cheese, egg, butter and salt in 9 x 9-inch greased baking dish.
Bake at 350° for 45 minutes.