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Recipe Book

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S: Recipes

FC: Recipes

1: Kitchen Measurements | A pinch 3 tsp. 2 Tbsp. 4 Tbsp. 8 Tbsp. 16 Tbsp. 2 cups 4 cups 4 quarts | = 1/8 tsp. = 1 tsp. = 1/8 cup = 1/4 cup = 1/2 cup = 1 cup = 1 pint = 1 quart = 4 quarts | 1 fluid ounce 4 fluid ounces 8 fluid ounces 16 fluid ounces 32 fluid ounces 16 oz (net weight) | = 2 Tbsp. = 1/2 cup. = 1 cup = 1 pint = 1 quart = 1 pound | 2 cups granulated sugar = 1 pound 4 cups confectioners' sugar = 1 pound (approx.) 2 1/4 cups packed brown sugar = 1 pound 2 tbs. butter = 1 ounce 1 stick butter (1/2 cup) = 4 ounces (1/4 pound) 4 ounces uncooked noodles = 2 1/2 cups cooked 1 cup (4 oz.) uncooked macaroni = 2 cups cooked

2: 2

3: Brealfast

4: INGREDIENTS - 1 1/2 cups all-purpose flour - 3 1/2 teaspoons baking powder - 1 teaspoon salt - 1 tablespoon white sugar - 1 1/4 cups milk - 1 egg - 3 tablespoons butter, melted | DIRECTIONS In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. | Pancakes

5: INGREDIENTS - 1 pkg. (1/4 oz.) active dry yeast (not instant) - 1/4 cup granulated sugar, divided - 1/4 cup warm water - 1 cup milk - 1 cup Sour Cream - 1 tsp. vanilla - 1/2 tsp. baking soda - 1/2 tsp. salt - 4-1/2 to 5cups flour, divided - Oil, for frying - 3/4 cup powdered sugar | DIRECTIONS SPRINKLE yeast and 1 tsp. granulated sugar over warm water in large bowl; stir until dissolved. Let stand 5 min. Add remaining granulated sugar, milk, sour cream, vanilla, baking soda, salt and 4-1/2 cups flour; beat with mixer until well blended, stopping occasionally to scrape bottom and side of bowl. Stir in enough of the remaining flour to form soft dough. PLACE dough on lightly floured surface. Knead 10 min. or until smooth and elastic, gradually adding remaining flour if dough is too sticky. Place in well-greased bowl; turn dough so top is greased. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume. PUNCH down dough; place on sheet of lightly floured parchment paper. Roll into 12x9-inch rectangle. Use sharp knife or pizza wheel to cut dough into 48 (1-1/2-inch) squares; separate to allow 1 inch between squares. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume. HEAT 1/2 inch oil in electric skillet to 350F. Gently stretch each square of dough lengthwise into rectangle. Carefully add in batches to hot oil. (Do not crowd dough.) Cook 2 min. or until each beignet is golden brown on both sides, turning after 1 min. Place in single layer on paper towel-covered baking sheets. When all beignets are cooked, sprinkle with powdered sugar. | Sour Cream Beignets

6: INGREDIENTS 3 c. all-purpose flour 2 c. granulated sugar 1 Tbs. baking powder 2 tsp. vanilla extract 3 eggs 125 g. unsalted butter, melted (roughly 9 Tbs. butter) 1 c. milk 1 1/2 c. fresh strawberries, diced Crumble topping (optional, recipe below) | DIRECTIONS Preheat oven to 400. Line a muffin tin with cupcake liners and set aside. In a large mixing bowl, whisk together flour, sugar, and baking powder. Add vanilla extract, eggs, butter and milk, stirring until just combined. Fold in strawberries. Fill muffin cups until 2/3 fill (about 1 scoop with a medium ice cream scoop, under 2 in diameter). Cook 18-22 minutes, until muffins are golden brown and a toothpick inserted into the center comes out clean. Let sit in muffin tin for a few minutes before removing to a wire rack to cool completely. | Strawberry Muffins

7: INGREDIENTS Crumb Topping 1/3 cup granulated sugar 1/3 cup dark brown sugar 3/4 tsp ground cinnamon 1/8 tsp salt 8 Tbsp unsalted butter, melted and still warm 1 3/4 cups cake flour Cake 1 1/4 cake flour 1/2 cup granulated sugar 1/4 baking soda 1/4 salt 6 Tbsp unsalted butter, cut into 6 pieces, softened but still cool 1 large egg 1 large egg yolk 1 tsp vanilla extract 1/3 cup buttermilk confectioner’s sugar for dusting | DIRECTIONS For the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes. For the cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving. | Crumb Cake

8: INGREDIENTS 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas | DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Serve | Banana Bread

9: INGREDIENTS 4 ounces breakfast sausage 1 tablespoon minced white onion 1/2 tablespoon minced mild green chili (canned) 4 eggs , beaten salt pepper 4 (8 inch) flour tortillas 4 slices American cheese | DIRECTIONS Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned. Add the mild green chilies and continue to sauté for 1 minute more. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. Repeat with remaining ingredients. Makes 4 burritos. | Breakfast Burritos

10: INGREDIENTS 1 cup half-and-half or Milk 3 large eggs 1 tablespoon cinnamon 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread 4 tablespoons butter | DIRECTIONS In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit. | French Toast

11: INGREDIENTS 4 eggs 2 cups white sugar 1 cup vegetable oil 1 teaspoon vanilla extract 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 cups sour cream 2 cups fresh blueberries | DIRECTIONS Pre-heat the oven to 400 degrees. Grease 24 muffins cups or line with paper muffin liners. In a large bowl beat eggs and add sugar, a little at a time while beating. Continue beating and slowly pour in oil while beating. Beat until well combined. Stir in vanilla extract. In a separate bowl mix together flour, salt and baking soda. With a spatula or spoon stir together flour mixture with the egg mixture alternately with the sour cream. Stir until well combined. Fold in blueberries. Bake in the oven at 400 degrees for 20 minutes. | Blueberry Muffins

12: INGREDIENTS 2 cups all purpose flour 1/3 cup white sugar 1/3 cup light brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup milk 1/2 cup butter (melted and cooled) 2 eggs (lightly beaten) 1 teaspoon vanilla extract 1 (11 1/2 ounce) package milk chocolate chips (or less) 1/2 cup walnuts (chopped) | DIRECTIONS Preheat the oven to 400 degrees. Grease 12 muffins cups (or muffin tins). In a large bowl mix together flour, white sugar, brown sugar, baking powder and salt. In another bowl stir together eggs, milk, butter and vanilla until well blended. Make a well in the center of the dry ingredients. Pour the milk mixture into the well and stir until well combined. Lightly stir in chocolate chips and chopped nuts. Spoon batter into muffins cups or tins. Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool for 5 minutes. | Chocolate Chip Muffins

13: INGREDIENTS Dough- 3/4 cup warm water (+plus 2 tablespoon of water) 2 tablespoons butter 2 1/2 cups bread flour 1/4 cup granulated sugar 1 teaspoon salt 1 teaspoon bread machine yeast Filling- 1/3 cup granulated sugar 2 teaspoon ground cinnamon 2 tablespoons butter (softened) Glaze- 1 cup powdered sugar 1/2 teaspoon vanilla 2 tablespoons milk | DIRECTIONS Put 3/4 cup warm water, 2 tablespoon warm water, 2 tablespoons butter, bread flour, 1/4 cup granulated sugar, salt and bread machine yeast in a bread machine and start on the dough cycle. When dough is complete roll it out with a rolling pin on a floured surface into a 9” square. In a measuring cup mix cinnamon and granulated sugar. Spread the 2 tablespoons of softened butter over the dough and top with the cinnamon mixture. Roll up the dough tightly. Cut into 1” slices and place into a lightly greased baking dish. Cover loosely with plastic wrap and let rise for 1 hour. Remove plastic wrap and bake in the oven at 350 degrees for 20 minutes. Meanwhile, in a bowl mix together powdered sugar, vanilla and milk. Drizzle over cinnamon rolls and serve. | Cinnamon Rolls

14: INGREDIENTS 3/4 cup butter (softened) 1 1/2 cups sugar 3 bananas (blackened) 2 eggs 1 teaspoon vanilla extract 1 teaspoon baking soda 2 cups flour 3/4 teaspoon salt 1/2 cup buttermilk 1/2 cup nuts (chopped) | DIRECTIONS Pre-heat the oven to 350 degrees, and In a mixing bowl cream butter and sugar. Mash bananas by hand and add to mixture. Add in eggs, vanilla extract, baking soda, flour and salt. Stir in buttermilk and chopped nuts. Pour mixture into 1 or 2 greased loaf pans. Bake at 350 degrees for 1 hour and 15 minutes (or until a toothpick comes out clean or almost clean). | Banana Bread

15: INGREDIENTS 1 cup Original Bisquick® mix 3/4 cup milk 2 eggs Filling 1 1/2 cups whipping cream 1/4 cup sugar 2 to 3 bananas, sliced 1 pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen strawberries, partially thawed 1/4 cup chopped walnuts | DIRECTIONS In small bowl, stir all crepe ingredients until blended. Grease 6- or 7-inch skillet with shortening or cooking spray; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out. In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon about 3 tablespoons whipped cream down center of each crepe; top with 4 or 5 banana slices. Roll up; top each crepe with whipped cream, strawberries and walnuts. | Strawberry Banana Crepes

17: Appetizers

18: INGREDIENTS 6 or 7 ripe plum tomatoes (about 1 1/2 lbs) Plum tomatoes are best since they are thick skinned and have less juice/seeds! 2 cloves garlic, minced 1 Tbsp extra virgin olive oil 1 teaspoon balsamic vinegar 6-8 fresh basil leaves, chopped Salt and freshly ground black pepper to taste 1 baguette French bread or similar Italian bread 1/4 cup olive oil | DIRECTIONS Slice an X into the skin of each tomato. This will make peeling the skins off much easier after parboiling. Parboil, place tomatoes in boiling water and remove from heat, for one minute. Remove tomatoes immediately from water to ensure they do not stew. I let the tomatoes rest for a minute. It doesn’t effect the skin removal so give your finger tips a break! Once skins have been removed, slice each tomato in half and remove stem parts,seeds,pith and juice. Pre-heat oven to 450 degrees and make sure your rack is in the top position. Dice tomatoes and put them into a medium sized bowl. Add oil, vinegar, basil, garlic, salt and pepper and toss gently. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy. | Bruschetta & Classic Tomato topping

19: INGREDIENTS 1 1/2 cups warm water 2 tablespoons light brown sugar 1 package active dry yeast 3 ounces unsalted butter, melted 2 1/2 teaspoons kosher salt 4 1/2 to 5 cups all-purpose flour Vegetable oil 3 quarts water 3/4 cup baking soda 1 whole egg, beaten with 1 tablespoon cold water Coarse sea salt Cheese Sauce (See Recipe) | DIRECTIONS Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 425 degrees F. Bring the water to a boil in a small roasting pan over high heat and add the baking soda. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in small batches. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce. | Soft Pretzel Bites

20: INGREDIENTS Tablespoon unsalted butter Tablespoon all-purpose flour cup milk 8 ounces Cheddar cheese, grated | DIRECTIONS Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste. *If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar.* | Cheese Sauce (for Soft Pretzel Bites)

21: INGREDIENTS 1 can (28 Ounce) Whole Tomatoes With Juice 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) cups Chopped Onion 1 clove Garlic, Minced 1 whole Jalapeno, Quartered And Sliced Thin teaspoons Sugar teaspoons Salt teaspoons Ground Cumin cups Cilantro (more To Taste!) whole Lime Juice | DIRECTIONS Combine all of the ingredients in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. This makes a large batch, so you can also freeze it for 3 months! | Restaurant Style Salsa

22: INGREDIENTS 3 (11 ounce) cans Mexican-style corn 1 (4 ounce) can diced green chiles, drained 5 green onions, chopped 1 (8 ounce) container sour cream 1 jalapeno pepper, chopped 3/4 cup mayonnaise 10 ounces shredded Cheddar cheese | DIRECTIONS In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve. | Mexican Corn Dip

23: INGREDIENTS 12 ounces cream cheese (softened) 1 (8 ounce) package shredded cheddar cheese 1 tablespoon bacon bits 12 ounces jalapeno peppers (seeded and halved) 1 cup milk 1 cup all-purpose flour 1 cup dry bread crumbs 2 quarts oil (for frying) | DIRECTIONS In a medium mix combine cream cheese, cheddar cheese, and bacon bits. Spoon the mixture into each of the jalapeno pepper halves. In a small bowl add the milk, and in another small bowl add the flour. In a shallow pie dish add the breadcrumbs. Dip the jalapenos first in milk, then into the flour, ensuring that they are well coated. Allow to set for 10 minutes. Dip the jalapenos in the milk again, and then roll in breadcrumbs. In a deep fryer (or deep skillet) heat oil to 365 degrees. Deep fry coated jalapenos in batches for 2 to 3 minutes until golden brown. Remove and drain on paper towels. | Jalapeno Poppers

24: INGREDIENTS 3 avocados (halved, seeded, and peeled) 1 lime (juiced) 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 medium onion (diced) 2 Roma tomatoes (seeded and diced) 1 tablespoon fresh cilantro (chopped) 1 garlic clove (minced) | DIRECTIONS In a large bowl add the avocados and the lime juice, Mash them together and toss to coat. Add salt, cumin, cayenne pepper and mix well. Fold in onion, tomatoes, cilantro and garlic. Let sit for 1 hour and serve. | Guacamole

25: INGREDIENTS 1 cup mayonnaise or salad dressing 1 cup freshly grated Parmesan cheese 1 can (about 14 oz) artichoke hearts, drained and coarsely chopped 1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain 1/2 cup chopped red bell pepper 1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz) Toasted baguette slices or assorted crackers, if desired | DIRECTIONS Heat oven to 350F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper. Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese. Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices | Spinach Artichoke Dip

27: Main Dishes

28: INGREDIENTS 6 (about 12 oz) chicken tenderloins 6 tbsp shredded coconut 1/4 cup panko crumbs 2 tbsp crushed cornflake crumbs 1/3 cup egg substitute or egg whites pinch salt olive oil spray 6 cups mixed baby greens 3/4 cup shredded carrots 1 large tomato, sliced 1 small cucumber, sliced Vinaigrette 1 tbsp oil 1 tbsp honey 1 tbsp white vinegar (balsamic would work too) 2 tsp dijon mustard | DIRECTIONS Whisk all vinaigrette ingredients; set aside. Preheat oven to 375. Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl. Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through. Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each. | Coconut Chicken Salad w/ Honey Vinaigrette

29: INGREDIENTS 1 lb chicken breasts 10 bouillon cubes 2 quarts water 2 cups bisquick 2/3 cups milk 2 tbsp butter 4 eggs 2 stalks celery Read More http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-dumplings.html#ixzz1qds7VBhU | DIRECTIONS Place chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done. Meanwhile, boil the eggs. Then mix together the bisquick and milk until soft dough forms. When chicken is done, remove from pot and set aside. Drop spoonfuls of dough into the chicken stock. Simmer over low heat, covered, for 10 mins, then uncovered for 10 mins. Meanwhile, dice 2-4 stalks of celery until you have approximately 1/2 – 1 cup of diced celery. Cut or shred chicken into bit sized pieces. Saute celery in 2 tbsp of butter for a couple of mins. Add in chicken & season well with salt and pepper. Stir to combine. Add the chicken and celery to the soup. Remove yolk from boiled eggs and chop whites and add to soup. Stir all to combine. Serves 4. | Creamy Chicken & Dumplings

30: INGREDIENTS 1 1/2 pounds ground beef 1 egg 1 onion, chopped 1 cup milk 1 cup dried bread crumbs salt and pepper to taste 2 tablespoons brown sugar 2 tablespoons prepared mustard 1/3 cup ketchup | DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Bake at 350 degrees F (175 degrees C) for 1 hour. | Meatloaf

31: INGREDIENTS 1 lb chicken breasts 10 bouillon cubes 2 quarts water 2 cups bisquick 2/3 cups milk 2 tbsp butter 4 eggs 2 stalks celery Read More http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-dumplings.html#ixzz1qds7VBhU | DIRECTIONS Place chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done. Meanwhile, boil the eggs. Then mix together the bisquick and milk until soft dough forms. When chicken is done, remove from pot and set aside. Drop spoonfuls of dough into the chicken stock. Simmer over low heat, covered, for 10 mins, then uncovered for 10 mins. Meanwhile, dice 2-4 stalks of celery until you have approximately 1/2 – 1 cup of diced celery. Cut or shred chicken into bit sized pieces. Saute celery in 2 tbsp of butter for a couple of mins. Add in chicken & season well with salt and pepper. Stir to combine. Add the chicken and celery to the soup. Remove yolk from boiled eggs and chop whites and add to soup. Stir all to combine. Serves 4. | ????????????????

32: INGREDIENTS 1 lb ground beef or ground sausage 2 15.5 oz dark kidney beans 1 28 oz can tomato puree 1 15 oz can tomato sauce 3/4 tsp garlic powder 3/4 tsp onion powder 1 Tbsp 2 tsp ground cumin 1/4 tsp chili powder 1/4 tsp cayenne pepper 1/4 tsp black pepper, freshly ground | DIRECTIONS In a large pot, brown ground beef on medium high heat and drain any grease. Turn heat down to a simmer. Drain kidney beans and add beans to the pot, along with tomato puree, tomato sauce, garlic powder, onion powder, cumin, chili powder, cayenne pepper, and black pepper. Allow to simmer for 30 minutes. | Chili

33: INGREDIENTS 1 tbsp butter or margarine 1 can Rotel tomatoes and green chilies, drained 1 (8 oz) pkg cream cheese, cut up and softened 2 cups chopped, cooked chicken breast 8 (8) flour tortillas 2 cups shredded Monterey Jack cheese 1 pint whipping cream | DIRECTIONS Preheat oven to 350. Spray 913 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 913 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown. | Creamy Chicken Enchiladas

34: INGREDIENTS 1 lb skinless, boneless chicken breast halves 3 slices Swiss cheese 3 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup chicken broth 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream | DIRECTIONS Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the tenderloin flap of the chicken breast over the filling and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken on all sides. Heat the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 15 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. | Chicken Cordon Bleu

35: INGREDIENTS 2 boneless skinless chicken breasts (cut into cubes) 4 cups white rice (cold and at least 1 day old) 2 large eggs 2 minced garlic cloves (or more add to your taste) 1 cup frozen peas and carrots 1 white onion (diced) 1/2 cup soy sauce (or to your taste) 2 tablespoons oyster sauce (or to your taste) Sesame oil (for stir frying) Vegetable oil | DIRECTIONS Fry chicken pieces in oil until fully cooked or golden brown. Drain on paper towels and set aside. Beat eggs and fry in oil or butter and scramble. Remove from pan and set aside. Add 1 teaspoon of sesame oil and one teaspoon of vegetable oil to the wok. Stir fry diced onion and garlic for 30 seconds, add peas and carrots mix and stir fry until vegetables are done to desired tenderness. Add a little more oil and then add the rice and stir fry for a couple minutes. Add soy sauce and oyster sauce to the rice while stir frying. Add the scrambled egg and chicken pieces and mix well. Heat thoroughly and serve. (Makes 4 Servings) | Chicken Fried Rice

36: INGREDIENTS 1 2/3 cups Green Giant® Valley Fresh Steamers frozen mixed vegetables, thawed 1 cup cut-up cooked chicken 1 can (10 3/4 oz) condensed cream of chicken soup 1 cup Original Bisquick® mix 1/2 cup milk 1 egg | DIRECTIONS Heat oven to 400F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Bake uncovered about 30 minutes or until crust golden brown. | Chicken Pot Pie

37: INGREDIENTS 2 boneless skinless chicken 1/4 cup cut-up bacon or salt pork 1 medium onion, chopped (1/2 cup) 2 cans (6.5 oz each) minced or whole clams* 1 medium potato, diced (1 cup) 1/2 teaspoon salt Dash of pepper 2 cups milk | DIRECTIONS In 2-quart saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat. Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup. Stir clams, clam liquid, potato, salt and pepper into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potato is tender. Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle). | New England Clam Chowder

39: Korean Recipes

40: INGREDIENTS - 1 lb beef sliced thinly - 3 tbs soy sauce - 3 tbs water - 2 tbs sugar - 1 tbs honey - 1 tbs sesame oil - 1 tbs toasted sesame seeds - 2 chopped green onions - 3 cloves garlic, minced - 1 tsp black pepper | DIRECTIONS Slice 1 pound of beef thinly Mix these ingredients to make marinade sauce: soy sauce, water, sugar, honey, sesame oil, toasted sesame seeds, chopped green onions, garlic and black pepper Marinate for at least 2 hours and keep it in the refrigerator. Cook it on a pan or a grill, and transfer to a plate or a cast iron plate to serve. Sprinkle chopped green onion and toasted sesame seeds | Bulgogi

41: Dakkangjung (Sweet & Crispy Chicken) | INGREDIENTS - 40 pieces of chicken wings\ - 2 tsp salt - 1 cup flour - 1 cup corn starch - 2 eggs - 1 tsp ground pepper - vegetable oil - 1 cup water - 1 cup ginger - 2 tbs soy sauce - 1 cup brown sugar - 1 cup corn syrup - 1 cup vinegar - 1 cup peanuts - 1/4 cup sesame seeds - 1.2 tbs dried and crushed red hot chili pepper | DIRECTIONS Prepare chicken wings or chunks of chicken, rinse them off in cold water and drain them. Transfer the chicken into a big bowl. Add salt, ground pepper, eggs, and the mixture of flour and corn starch. Mix it by hand. Deep fry the chicken wings in vegetable oil 2 times at about 350-380 degrees (F). DIRECTIONS FOR SAUCE Prepare a big wok or pan. Place water in the wok and heat it up. Slice ginger thinly after peeling the skin off and washing, and add it into the boiling water. Add soy sauce, brown sugar, vinegar and boil it over medium heat. 5 minutes after, add corn syrup and keep boiling over low medium heat about 30 minutes. Raise a spoon of the sizzling sauce above the wok in the air and drop it until the sauce begins stopping halfway. Then turn off the stove. Mix it up: Reheat the sauce. Add the deep fried chicken, peanuts, dried red hot chili pepper, and sesame seeds into the sizzling sauce and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat and you are done!

42: Jajangmyun | INGREDIENTS - 1/2 pound Pork Belly, diced into 1 cm cubes - 1 1/2 tbs olive oil - 2 tbs vegetable oil - 7 tbs black bean paste - 1 cup radish, diced in 1 cm cubes - 1 cup potato, diced in 1 cm cubes - 1 cup zucchini, diced in 1 cm cubes - 2 cups onion, diced in 1 cm cubes - 3 cups water - 2-3 tbs corn starch - 1 tbs sugar -Jajangmyun noodles | DIRECTIONS Add 1/2 tbs olive oil to a heated wok. When hot, add the pork and stir fry it until it looks crispy. When the pork is well cooked and the color turns golden brown, drain all the fat and set the pork aside. Leave it in the wok for later use Heat a small skillet over medium heat with 2 tbs of vegetable oil. When hot, add black bean paste and stir fry for 1 minute. Remove the extra oil and set the black bean paste aside. Reheat the crispy pork in your wok over high heat, and add 1 tbs of olive oil. Add radish and potato and saute them for 2 minutes. Then add zucchini and onion and saute them for another 2 minutes. Add water until all the ingredients are submerged, and close the lid and boil it for 15-20 minutes. Open the lid of the wok and skim off the foam from the surface. Add the fried black bean paste from the small skillet and stir it up. (tip: to check if ingredients are cooked or not, try a sample potato chunk. It should be cooked, not raw.) Mix corn starch and 2 tbs water and add it into the boiling soup and stir it. then the soup ill turn into a sticky sauce. Add sugar to the sauce and stir it Boil water in a big pot, add the noodles and close the lid. Cook for a few minutes according to the direction on the package (around 3 minutes). Try one sample noodle to check if it’s cooked properly or not. It should be soft and not stiff at all. If it’s cooked, drain the noodles and place them on a large plate or bowl. Reheat the jjajang sauce and serve on the noodles.

43: Ddukbokkie | INGREDIENTS - Tube shaped rice cake (about 300 grams) - Fried Fish Cakes (Odaeng) - 6 tbs hot pepper paste (gochujang) - 1 tbs hot pepper flakes - 1 tbs sugar - water - 5 green onions. - 1 tbs beef powder - Boiled Eggs, de-shelled | DIRECTIONS Separate the tubes of rice cake into individual pieces. Boil 4 cups of water with beef powder for 10 minutes over medium heat. Add the rice cakes, hotpepper paste, sugar, and hot pepper flakes (optional). Stir it constantly. Cut green onions into 5 cm long pieces, and add them to the pot. Add boiled eggs as well. Keep stirring until the sauce is thick and the rice cake is shiny. Transfer it to a plate and serve!

44: INGREDIENTS - 1 quart oil for deep frying - 1 (8 ounce) package cream cheese, softened - 1 package imitation crabmeat, finely chopped - 5 geen onions, chopped 1 (14 ounce) package wonton wrappers | DIRECTIONS In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C). In a medium bowl, mix cream cheese, crabmeat, and green onions. Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal. In small batches, fry the wontons 3 to 5 minutes, or until golden brown Serve. | Crab Rangoons

45: INGREDIENTS 600 grams(1 pound) of pork belly (or pork shoulder), hot pepper paste, onion, garlic, ginger, green onions, green chili pepper, hot pepper flakes, natural brown sugar, soy sauce, black ground pepper, sesame oil, roasted sesame seeds, and lettuce | DIRECTIONS In a thick bottomed wok or pan, add these ingredients: 1 pounds (600 grams) of pork belly of bite size pieces about inch thick 1 sliced medium onion, 3 chopped green onions 4 cloves of minced garlic, ts minced ginger 1 chopped green chili pepper (optional) 1/3 cup hot pepper paste 2 tbs hot pepper flakes 2 tbs natural brown sugar 1 tbs soy sauce ts black ground pepper 2 ts of sesame oil Heat up the pan over high heat. Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. It’ll take about 10 minutes and the onion will look translucent and mushy when it’s done Transfer it to a serving plate and serve with a bowl of rice, some lettuce, a few more side dishes (if you want), some soup, and kimchi. | Daeji bulgogi (Spicy Pork)

46: INGREDIENTS Flour, salt, vegetable oil, water, dried anchovies, dried kelp, green onion, potatoes, onion, fish sauce, sesame oil | DIRECTIONS Combine 2 cups of all purpose flour with cup water, ts salt, and 1 TBS of vegetable oil in a large bowl. Knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly. Put the dough into a plastic bag and keep it in the refrigerator. *tip: Using a food processor is very convenient and saves time. If you use a food processor, use the dough blade and knead all the above ingredients for 1 minute until the dough sticks together and gets lumpy. Let’s make stock: Place 10 cups of water in a large pot. Add about 46 inch square of dried kelp, and 10 dried anchovies (with the heads and guts removed). Bring it to a boil for 15-20 minutes over medium high heat, then lower the heat to simmer for another 20 minutes. Turn the heat off and take the anchovies and kelp out. Peel 2 medium sized potatoes and cut them into 6-7 chunks each. Add them to the pot. Add a half cup of sliced onion and 3 cloves of minced garlic to the pot. Boil for 10 minutes over medium high heat. Cut the kelp into bite sized pieces. Chop 1 stalk of green onion. Set them aside. Open the pot and add 1 TBS fish sauce and the kelp strips. Now it’s time to make noodles! Put the dough in your left hand, and pull and stretch it with your right. Get it as thin as you can. Then tear it into bite sized pieces with your right. Drop it into the boiling soup. Repeat this until the dough runs out. *tip: If you make more than 4 servings’ worth, tearing the dough may take too long. So all family members should work together. Close the lid and cook for a couple of minutes to let the noodles cook. Open the lid and add the chopped green onion and some sesame oil. Transfer to a bowl and serve hot with kimchi. | Sujebi

47: INGREDIENTS 200 grams of Pork belly (about 1/2 pound) 4 or 5 cups of chopped kimchi 1 tbs sugar 1 tsp of hot pepper flakes 1 tbs hot pepper paste onion green onions half a package of tofu sesame oil and water | DIRECTIONS In a shallow pot, put some chopped kimchi and juice. Add sliced onion, hot pepper paste, hot pepper flakes, sugar, and green onions, and pork belly (or tuna). Pour water over top until all the ingredients are submerged. Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat) Add some tofu and boil it 5 minutes more and put some sesame oil right before serving. | Kimchi Jjigae

49: Pasta Recipes

50: 18 | INGREDIENTS Soba noodles – 1 9oz packet. Salt and Pepper as per taste. Sesame seeds – 2 Tbsp lightly toasted. Cucumber thinly julienne optional. Lime wedges optional. For Sweet Ginger Scallion Sauce- Scallions – 1 cup finely chopped. Ginger – 2 Tbsp minced. Cilantro – cup chopped. Sesame oil/ grape seed oil/ any neutral oil – 2-3 Tbsp. Chili oil – 2 tsp. Soy sauce – 1Tbsp. Rice wine vinegar – 2 Tbsp. Honey – 2 Tbsp. Salt – 1 tsp, as soy sauce is salty too so be careful with the salt. Black pepper – 1 tsp. | DIRECTIONS Mix all the ingredients for Sweet Ginger Scallion sauce in the bowl, check for the seasoning. Keep it aside for 10 -15 minutes for the flavors to develop. Boil the soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot. Add the sauce, sesame seeds and toss the noodles well, check for the seasoning one last time. Sprinkle lime juice if you like and also if you like add some julienne cucumber, give a final toss and Enjoy!!! | Soba Noodles with Sweet Ginger Scallion Sauce

51: 19 | INGREDIENTS 9 lasagna noodles, cooked 10 oz frozen chopped spinach, thawed and completely drained 15 oz fat free ricotta cheese (I like Polly-o) 1/2 cup grated Parmesan cheese 1 egg salt and fresh pepper 32 oz tomato sauce 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded | DIRECTIONS Preheat oven to 350. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls. To serve, ladle a little sauce on the plate and top with lasagna roll | Lasagna Rolls

52: INGREDIENTS 12 oz uncooked pasta 6 1/2 cups fresh broccoli florets, no stems 5 cloves garlic, smashed and chopped 1/4 cup grated Parmesan or Romano 2 tbsp olive oil, divided salt and fresh cracked pepper | DIRECTIONS Bring a large pot of salted water to a boil. When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli. Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot. Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up. Add 1/2 cup of reserved pasta water and mix well adding more if needed Serve in pasta bowls with additional grated cheese on the side | Broccoli & Pasta

53: INGREDIENTS 8 oz uncooked elbows, low carb or whole grain (brown rice pasta for gf) 4 slices 25% reduced fat center cut bacon 2 large ripe tomatoes, beefsteak or vine ripe, diced small 4 tbsp reduced fat mayonnaise (I used Hellman's) salt and fresh pepper to taste 2 cups baby spinach | DIRECTIONS In a large skillet cook bacon on medium-low heat until crispy on both sides In a large pot of boiling salted water, cook pasta according to package directions. Chop tomatoes and combine it along with any accumulated juice with mayonnaise and pepper in a medium bowl. Drain pasta and rinse with cold water to cool. Combine pasta with tomatoes and spinach mixing well. Toss in bacon right before serving. | BLT Macaroni Salad

54: INGREDIENTS 2 cups uncooked orzo pasta 1/2 cup chopped fresh basil leaves 1/3 cup chopped oil-packed sun-dried tomatoes 2 tablespoons olive oil 3/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon ground black pepper | 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 set aside. 2. Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended. 3. In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled. | Orzo Salad

55: INGREDIENTS 1 lb. box elbow macaroni 1 lb. sharp cheddar,grated (even if you don’t like sharp, use it, regular cheddar’s flavor gets lost in this) 8oz. evaporated milk Several tablespoons of margarine or butter 1/2 cup Italian breadcrumbs | DIRECTIONS Cook macaroni until tender In a casserole dish layer: 1. margarine 2. elbow mac 3. cheese Repeat the layers until your dish is full, sprinkle breadcrumbs over the top and pour evaporated milk over the entire surface. Bake at 350F for about 45 minutes (or until breadcrumbs are toasted and you see cheese bubbling) | Baked Macaroni & Cheese

56: INGREDIENTS 4 oz fettuccine pasta 3/4 lb raw shrimp, peeled, deveined and tails removed 1 tsp kosher salt 1 tsp freshly ground pepper 2 tbsp flour 1 tbsp olive oil 1 tbsp butter 1 1/4 cups low-sodium chicken broth 1/2 cup whipping cream 1/2 tsp cajun seasoning Read More http://www.kevinandamanda.com/recipes/dinner/crispy-shrimp-pasta.html#ixzz1qdrQSahd | DIRECTIONS Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss to combine. Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp flour and toss to evenly coat the shrimp. Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side. Remove to plate. Pour in the chicken broth. Cook for about 5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes. Taste the sauce and add seasonings as desired (salt, pepper, cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine. *If you have trouble getting the sauce to thicken, thoroughly mix 1 tbsp cornstarch with 4 tbsp cold water and add to the sauce. Sauce will thicken immediately. Read More http://www.kevinandamanda.com/recipes/dinner/crispy-shrimp-pasta.html#ixzz1qdrepdTN | Crispy Shrimp Pasta

57: INGREDIENTS 1 lb. ground beef 1 package low-sodium taco seasoning (or better yet use this Taco Seasoning!) 4 oz. cream cheese 14-16 jumbo pasta shells 1.5 cup salsa 1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section) 1 cup cheddar cheese 1 cup monterey jack cheese 3 green onions Sour cream | DIRECTIONS Preheat oven to 350. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together. Pour salsa on bottom of 913 baking dish. Stuff each shell with the meat mixture. Place shells in 913 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes. After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa. | Mexican Stuffed Shells

58: INGREDIENTS 4 boneless skinless chicken breasts 1/2 cup all-purpose flour 1/2 cup freshly grated Parmesan cheese 1 teaspoon kosher salt 1 tbsp steak seasoning 1 tbsp salt 1 tbsp olive oil 1 lb noodles – angel hair, spaghetti, linguine, etc 2 tbsp butter 3-4 cloves minced garlic 1 (28 oz) can crushed tomatoes 1/4 tsp sugar 1/4 cup heavy cream salt and pepper to taste 6-8 basil leaves, chiffonaded 1-2 tbsp fresh, finely chopped parsley, divided 2 tbsp butter 2 tbsp olive oil shredded mozzarella cheese grated parmesan cheese | DIRECTIONS Layer chicken between wax paper and pound breasts to even thickness. Whisk together flour, parmesan cheese, salt, and steak seasoning in a medium bowl. Coat chicken in flour mixture. Add 1 tbsp of salt and 1 tbsp olive oil to a large pot of water and bring to boil. Boil noodles according to package. Melt 2 tbsp butter in a saucepan over medium heat. Stir in garlic and cook about 2 minutes. Pour in tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, cover and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm. Add in basil and 1 tbsp parsley and stir well just before serving. Heat butter & olive oil in a large skillet over medium heat. Add chicken breasts and cook 4-5 mins each side until the crust is golden brown. To serve: Spoon sauce over chicken and top with shredded mozzarella cheese. Sprinkle on parsley. Add noodles to the plate and cover with sauce. Generously cover the sauce on the noodles with parmesan cheese, and sprinkle some more Parmesan cheese on the chicken. Let stand until the mozzarella cheese on the chicken has melted from the heat of the sauce. Serves 4. | Chicken Parmigiana

59: INGREDIENTS 1 1/4 lbs ground beef 1 yellow onion (chopped) 3 garlic cloves (minced) 1 (28 ounce) can crushed tomatoes 1 (6 ounce) can tomato paste 1 cup chicken broth 1 tablespoon dried oregano 1 tablespoon dried basil 1 teaspoon dried thyme 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 tablespoon butter | DIRECTIONS In a large deep skillet brown ground turkey over medium heat. Add the onion and garlic and cook until softened. Add tomato paste, and crushed tomatoes. Stir together until the mixture is combined. Pour in the chicken broth. Add oregano, basil, thyme, sea salt, black pepper, and butter. Mix well. Allow the sauce to simmer over low heat for at least 15 minutes. You can adjust the seasons to your taste. Makes 4 Servings | Spaghetti Sauce

60: INGREDIENTS 2 boneless skinless chicken breasts 1 package fresh mushrooms (sliced) 1 onion (diced) 3 garlic cloves (minced) 3/4 cup Marsala cooking wine 1/2 cup chicken broth 1/2 cup heavy cream 1lb penne pasta 1 cup parmesan cheese 5 tablespoons butter 1 tablespoon olive oil salt and pepper (to taste) 1/2 cup fresh Italian parsley (chopped) | DIRECTIONS Season the chicken breasts on both sides with salt and pepper. Melt 1 tablespoon of the butter and 1 tablespoon of olive oil in a large skillet. Cook chicken, turning once until browned on both sides and fully cooked (the internal temperature has reached 165 degrees). Transfer to a plate and allow the chicken to cool. Once the chicken has cooled slice it into strips. Cook pasta according to package directions. Meanwhile, melt 1 tablespoon of butter in a skillet, add garlic, mushrooms and onions. Cook until the onions are almost tender (about 5 minutes). Add Marsala wine, chicken broth and heavy cream. Bring to a boil. Reduce heat and simmer until the sauce is thickened. Add cooked chicken slices to the pan. When the noodles are done cooking, drain and toss them with 3 tablespoons of butter. Dump noodles into a serving dish. Add the mushroom, chicken, and marsala sauce mixture and cup of parmesan cheese. Season with salt and pepper. Toss until well combined. Serve with parmesan cheese and chopped Italian parsley. (Makes 4 Servings) | Chicken Marsala

61: INGREDIENTS 1lb ground beef 1 cup onion (chopped) 2 garlic cloves (minced) 1 (32 ounce) jar meatless spaghetti sauce 1 cup chicken broth 1 teaspoon oregano 1 (16 oz) package ziti pasta (cooked and drained) 2 cups shredded mozzarella cheese 1 cup grated parmesan cheese | DIRECTIONS Preheat the oven to 350 degrees. In a large skillet add ground beef, onions and garlic. Cook over medium high heat stirring frequently until the beef is browned. Stir in spaghetti sauce, chicken broth and oregano. Reduce heat and simmer for 10 minutes. Stir in 1 cup of sauce into the cooked ziti noodles. Spoon of the ziti mixture into a 139” baking dish. Sprinkle 1 cups mozzarella cheese and cup parmesan cheese over the top of the ziti mixture. Top with 2 cups of the sauce, then add remaining ziti mixture and top that with the remaining sauce. Cover with aluminum foil and bake at 350 degrees for 20 minutes. After 20 minutes remove from oven, uncover and sprinkle the top with the remaining mozzarella and parmesan cheese. Return to over and bake for 10 minutes or until the cheese has melted. (Makes 6 Servings) | Baked Ziti

62: INGREDIENTS 1lb medium raw shrimp (peeled and deveined with tails removed) 6 garlic cloves (sliced in half) 1 medium onion (diced) 3/4 cup grated parmesan cheese 8 ounces fettuccini (or your favorite pasta) 1 tablespoon olive oil 1 tablespoon butter 1 cup whole milk 1 teaspoon cornstarch seasoning salt ground black pepper Minced fresh parsley (for garnish) | DIRECTIONS Bring to large pot of water to a boil and cook pasta according to package directions. Meanwhile, in a small bowl mix cornstarch and milk. Set aside. In a large frying pan heat butter and oil. Add garlic and onions, cook for 5 minutes or until garlic is soft. Mash garlic with the bottom of a fork. Add shrimp and cook until it just turns pink (about 1 minutes). Stir milk mixture into the pan. Cook while stirring constantly until the sauce has thickened (about 2 minutes). Pour mixture over cooked pasta. Mix in parmesan cheese, salt and pepper. Garnish with parsley. (Makes 2 Servings) | Shrimp Alfredo

63: INGREDIENTS 1 lb bulk Italian pork sausage 1 medium onion, chopped (1/2 cup) 1 clove garlic, crushed 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves 1 teaspoon sugar 2 cups Muir Glen® organic diced tomatoes (from 28-oz can), undrained 1 can (15 oz) Muir Glen® organic tomato sauce 12 uncooked lasagna noodles (12 oz) 1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups) 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves 2 cups shredded mozzarella cheese (8 oz) 1/4 cup grated Parmesan cheese | DIRECTIONS In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened. Heat oven to 350F. Cook and drain noodles as directed on package. In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano. Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese. Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting. Makes 8 servings | Lasagna

65: Side Dishes

66: INGREDIENTS 12 medium boiling potatoes, peeled and cut into large pieces (4 pounds) 3/4 to 1 cup milk 1/2 package (8-ounce size) cream cheese, cut into cubes and softened 1/2 cup butter or margarine, softened 1/2 teaspoon salt 1/8 teaspoon pepper | DIRECTIONS Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Shake pan with potatoes over low heat to dry. Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. | Mashed Potatoes

67: 35 | INGREDIENTS 1 (29 ounce) can sweet potatoes 1/4 cup butter, cut into pieces 1/2 cup brown sugar 1 1/2 cups miniature marshmallows | DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows. Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted. | Candied Yams

68: INGREDIENTS 1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup 1 teaspoon soy sauce Dash ground black pepper 2 tablespoons Progresso® plain bread crumbs 3 cans (14.5 oz each) Green Giant® cut green beans, drained 1 can (2.8 oz) French-fried onions | DIRECTIONS Heat oven to 350F. In ungreased 1 1/2-quart casserole, mix soup, soy sauce, pepper, bread crumbs, green beans and 2/3 cup of the onions. Bake about 30 minutes or until hot and bubbly. Stir; sprinkle with remaining onions. Bake about 10 minutes longer or until onions are golden brown. | Green Bean Casserole

69: 35 | INGREDIENTS 1 pound dried navy or great northern beans 2 onions, chopped 1 cup water 1/4 pound bacon, diced 1/2 cup brown sugar 1/3 cup ketchup 1/4 cup molasses 4 cloves garlic, crushed 1 tablespoon salt 1 1/2 teaspoons dry mustard 1/4 teaspoon black pepper | DIRECTIONS Soak beans in enough water to cover plus three inches over night. Drain beans and place in a large pot or slow cooker. Add remaining ingredients. Cover and simmer for 8 to 10 hours. | Baked Beans

70: INGREDIENTS 6 medium potatoes (2 pounds) 1/2 lb bacon , prepared as in Homemade Fresh Bacon Bits 1 cup thinly sliced celery 1/2 cup finely chopped onion 1/3 cup sweet pickle relish 1 1/4 cups mayonnaise or 1 1/4 cups salad dressing 2 teaspoons sugar 2 teaspoons celery seeds 2 teaspoons apple cider vinegar 2 teaspoons prepared mustard 1 1/2 teaspoons salt 2 hardboiled egg , coarsely chopped | DIRECTIONS Cook potatoes in boiling, salted water until tender. Drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery, onion, sweet relish and bacon bits. Combine mayo, sugar, celery seed, vinegar, mustard, and salt. Add mayo mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in the chopped eggs. Cover and chill thoroughly. | Potato Salad

71: 35 | INGREDIENTS 4 medium potatoes 1/2 cup sour cream (I use fat-free and no one knows the difference!) 1/4 cup milk 1/4 cup margarine 1/2 cup shredded sharp cheddar cheese 1/2 teaspoon salt 1/4 teaspoon pepper 4 slices bacon , crisp and crumbled (or 1 c. real bacon bits) | DIRECTIONS Microwave (or bake in oven at 400 for 1hr) the potatoes until done. Allow to cool a bit. Slice about a 1" strip of the skin off the top of each potato. Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact. Mash the potato pulp along with the margarine. Add milk, sour cream, cheese, salt and pepper; combining well. Spoon the mixture back into the potato shells, piling high. Top with the crumbled bacon or bacon bits. Bake at 400 for 15 minutes. | Twice Baked Potatoes

73: Desserts

74: INGREDIENTS 10 wonton wrappers 3 Tbsp Nutella Hazelnut Spread Ripe banana, thinly sliced 1 egg white 1/2 cup vegetable oil confectioner’s sugar | DIRECTIONS Lay out the wonton wrappers and put about 1 tsp of Nutella in the center of each wonton. Place a banana slice on top. Brush all of the edges with the egg white. I dip my finger into the egg wash and “draw” along the edges. I find it quicker and one less thing to wash! Fold the wonton to form a triangle and press the edges together firmly. In a small sauce pan heat the oil over medium-low. Place 1 or 2 wontons into the hot oil. Flip the wontons over after 5 seconds. Let the wonton cook for another 5 seconds, or until golden brown. Place on an paper towel to absorb excess oil. Serve warm with a sprinkle of confectioners’ sugar on top. | Banana Nutella Wontons

75: 35 | INGREDIENTS 1 cup (2 sticks) unsalted butter 2 1/4 cups sugar 4 large eggs 1 1/4 cups Dutch-process cocoa (I didn’t have any on hand so I used half regular cocoa and half dark chocolate cocoa) 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder, optional 1 tablespoon vanilla extract 1 1/2 cups King Arthur Unbleached All-Purpose Flour 2 cups chocolate chips | DIRECTIONS Preheat oven to 350F. Lightly grease the bottom of a 9 x 13 pan. (Make sure you don’t grease the sides otherwise the brownies can’t “climb” up the sides.) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110F to 120F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder (I didn’t have any on hand but I do encourage using coffee/espresso to enhance chocolate!), and vanilla till smooth. Add the hot butter/sugar mixture, stirring until smooth. Add the flour and chocolate chips, again stirring until smooth. (I only added half of the chips and let those melt.I let the mixture cool for about 20 minutes and then added the other half so that the chips would remain intact inside the finished brownie) Spoon the batter into a lightly greased pan. Bake the brownies for about 30 minutes, or until a toothpick comes out with only a few moist crumbs on it. Cool on a rack before serving. To get nice, clean cut brownies you’ll need to let cool for 2 hours. Don’t worry they’ll still be nice and warm to eat though! | Fudge Brownies

76: INGREDIENTS Raspberry Curd 1/2 cup (1 stick) unsalted butter Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed 5 large egg yolks, lightly beaten 3/4 cup sugar Pinch of salt 2 to 3 tsp fresh lemon juice Cake Nonstick cooking spray 1 1/2 cups + 2 Tbsp granulated sugar zest of 1 lemon 2 1/4 cups cake flour, plus more for dusting the pans 1 cup + 2 tablespoons whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 tsp almond extract 1 tsp vanilla extract 4 tsp baking powder 1 tsp table salt 12 Tbsp unsalted butter (1 1/2 sticks), softened but still cool | DIRECTIONS Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Refrigerate, covere, until ready to serve, or for up to 1 month. Set oven rack in middle position. Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. Or, do what I do. Buy some Wilton’s Cake Release and never flour another pan! Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Put the sugar and lemon zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant. Add cake flour, baking powder, and salt to mixer bowl and mix at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours. | Lemon Raspberry Layer Cake

77: Buttercream Frosting | INGREDIENTS 20 tablespoons (2 1/2 sticks) unsalted butter, softened 2 1/2 cups Confectioners’ sugar (10 ounces) 1/8 tablespoons table salt 2 teaspoons vanilla extract 2 tablespoons heavy cream | DIRECTIONS In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

78: INGREDIENTS 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts | DIRECTIONS PREHEAT oven to 375 F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. | Nestle Toll House Chocolate Chip Cookies

79: INGREDIENTS 1/2 cup (1 stick) butter, softened 1/2 cup sugar 1/4 cup brown sugar 1 egg 1 teaspoon vanilla 1 1/3 cups flour 3/4 cup graham cracker crumbs (7 full graham cracker sheets) 1 teaspoon baking powder 1/2 teaspoon salt 1 cup Mini Hershey’s Kisses (or chocolate chips/chunks) 1 cup Jet Puffed Mallow Bits | DIRECTIONS Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes. Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine. Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes. Makes 2 dozen cookies. | S'more Cookies

80: INGREDIENTS CAKE 1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup LIBBY'S® 100% Pure Pumpkin 1 cup walnuts, chopped (optional) FILLING 1 pkg. (8 oz.) cream cheese, at room temperature 1 cup powdered sugar, sifted 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract Powdered sugar (optional for decoration) | DIRECTIONS FOR CAKE: PREHEAT oven to 375 F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. | Pumpkin Roll

81: INGREDIENTS 1 (18 ounce) package refrigerated sugar cookie dough 1 (7 ounce) jar marshmallow creme 1 (8 ounce) package cream cheese, softened Fruit (Strawberries, kiwi, mandarin oranges, blueberries, or whatever you desire) | DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). 2. On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy. 3. In a medium bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving. | Fruit Tart

82: INGREDIENTS Crust- 1 3/4 cups graham cracker crumbs 3 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1 stick salted butter (melted) Filling- 3 (8 ounce) packages of cream cheese (at room temperature) 1 (15 ounce) can pumpkin puree 3 eggs plus 1 egg yolk (at room temperature) 1/4 cup sour cream 1 1/2 cups sugar 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2 tablespoons all purpose flour 1 teaspoon vanilla extract Topping- 2 cups sour cream 2 tablespoons granulated sugar pecan halves (optional) | DIRECTIONS Pre-heat the oven to 350 degrees. In a medium bowl combine the crushed graham cracker crumbs, brown sugar, and cinnamon. Add melted butter. Mix well and press the crumb mixture down flat onto the bottom and part way up the sides of a greased 9 inch spring form pan. In a large bowl beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, cinnamon, nutmeg, and cloves. Add flour and vanilla extract. Beat until well combined. Pour the batter over the crust. Spread out evenly with a spatula. Place into the oven and bake for 1 hour. Remove from the oven (but leave the oven on) and in a small bowl whisk together 2 cups of sour cream and 2 tablespoons of granulated sugar. Spread the mixture over the top of the cheesecake. Place the cheesecake back into the oven and bake for 5 minutes. Remove from the oven and allow the cheesecake for sit for about 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours. When the cheesecake is ready to serve top with pecan halves if desired. | Pumpkin Cheesecake

83: INGREDIENTS 3/4 cup white sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs 1 (15 ounce) can pumpkin puree 1 (12 ounce) can evaporated milk 1 unbaked 9” deep pie crust (pre-made or box mix) | DIRECTIONS Press pie crust into a lightly greased 9” pie dish. Pre-heat the oven to 425 degrees. In a small bowl mix together sugar, salt, cinnamon, ginger, and ground cloves. In a large bowl beat eggs. Stir in pumpkin puree and sugar/spice mixture. Gradually stir in evaporated milk until mixture is well combined and smooth. Pour mixture into pie shell. Bake for 15 minutes at 425 degrees. After 15 minutes reduce temperature to 350 degrees and bake for 40-50 minutes or until a knife inserted into the center comes out clean. Cool for 2 hours. | Pumpkin Pie

84: INGREDIENTS 1 3/4 cups flour 2 cups sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 cup baking cocoa 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 3/4 cup boiling water Butter cream Frosting- 1 cup butter 1 1/2 teaspoons vanilla extract 1 pinch salt 5 cups confectioners sugar 1-2 tablespoons milk (as needed) | DIRECTIONS Pre-heat oven to 350 degrees and grease two 9” round baking pans. In a large bowl mix flour, sugar, cocoa, baking power, baking soda and salt. Add eggs, milk, vanilla extract, and oil. Beat on medium speed for 2 minutes. Stir in boiling water with a spatula or spoon. Evenly pour batter into both baking pans. Bake in the oven for 30-35 minutes or until a toothpick comes out clean. Remove from oven and allow to fully cool. To make frosting- In a large bowl cream butter and add vanilla extract and salt. Beat on medium speed adding sugar 1 cup at a time. Add milk 1 tablespoon at a time until frosting has reached your desired consistency. Frost the cake with a spatula. | Chocolate Cake

85: INGREDIENTS 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 1/3 cups white sugar 2 teaspoons ground cinnamon 1 cup vegetable oil 1 teaspoon vanilla extract 3 eggs 2 cups shredded carrots 1 cup flaked coconut 1 cup walnuts (chopped) 1 (8 ounce) can crushed pineapple (drained) Frosting- 1 (8 ounce) package cream cheese (softened) 1/4 cup butter (softened) 2 cups powdered sugar | DIRECTIONS Preheat the oven to 350 degrees. In a large bowl mix flour, baking soda, cinnamon, baking powder and salt. Make a well in the center of the flour mixture and add sugar, eggs, oil and vanilla extract. Mix with a spoon until smooth. Stir in carrots, walnuts, coconut and pineapple. Pour into a greased 913” baking pan and bake in the oven for 45 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool. While cake is cooling, to the make cream cheese frosting- In a bowl beat the butter and cream cheese until smooth. Add the powdered sugar, 1 cup at a time and beat until smooth. Spread frosting over the top of the cake. | Carrot Cake

86: INGREDIENTS 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup butter (softened) 1 cup sugar 1 cup dark brown sugar 2 large eggs 2 teaspoons vanilla extract 3 cups oats 1 1/2 cups chocolate chips or raisins | DIRECTIONS Preheat the oven to 350 degrees. In a bowl mix together flour, baking soda, baking powder and kosher salt. Set aside. Beat together on low speed, butter, sugar, brown sugar, eggs and vanilla. Increase the beating speed and beat together until fluffy. Stir in the flour mixture into the butter mixture until no flour is visible. Stir in oats and chocolate chips. Fill a cookie scoop or a tablespoon with dough. Drop one by one onto a greased cookie sheet. Bake 11-13 minutes until golden but still moist inside. Remove from the oven and fully cool. | Oatmeal Cookies

87: INGREDIENTS About 12 large eggs 1 1/2 cups powdered sugar 1 cup cake flour or all-purpose flour 1 1/2 teaspoons cream of tartar 1 cup granulated sugar 1 1/2 teaspoons vanilla 1/2 teaspoon almond extract 1/4 teaspoon salt | DIRECTIONS About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (save the yolks for another recipe.) Transfer egg whites to a 2-cup measuring cup until there are 1 1/2 cups of egg whites. Place the egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.* Move the oven rack to the lowest position; remove other oven rack. Heat the oven to 375F. In a medium bowl, mix the powdered sugar and flour; set aside. Add the cream of tartar to the egg whites; beat with an electric mixer on medium speed until mixture looks foamy. On high speed, beat in the granulated sugar, 2 tablespoons at a time; add the vanilla, almond extract and salt with the last addition of sugar. Continue beating until meringue is stiff and glossy. Do not underbeat. Sprinkle the powdered sugar-flour mixture, 1/4 cup at a time, over the meringue; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side just until sugar-flour mixture disappears. When all sugar-flour mixture has been folded in, spoon the batter into an ungreased 10x4-inch angel food (tube) cake pan. Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets. Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool. Remove pan from funnel. Loosen the cake by running a knife or long metal spatula between the cake and side of pan. Place a serving plate upside down on pan; turn plate and pan over together and remove pan. (If pan has a removable bottom, remove side of pan, then carefully run a knife or long metal spatula between cake and pan bottom. Carefully remove bottom.) To cut cake, use a long serrated knife in a sawing motion, or use an electric knife. | Angel Food Cake

88: INGREDIENTS 1 package (1 pound 0.5 ounces) lemon bar mix Juice of 1 whole lemon (about 3 tablespoons) 1/2 cup vanilla-flavored protein powder 1 container (8 ounces) fat-free, cholesterol-free egg product Powdered sugar, if desired | DIRECTIONS Heat oven to 350. Press dry crust from lemon bar mix in bottom of square pan (8x8x2 or 9x9x2 inches). Bake 10 minutes. Add enough water to lemon juice to equal 1/2 cup. Place filling from lemon bar mix and protein powder in large bowl. Stir in egg product and lemon juice mixture with wire whisk until smooth. Pour filling over hot crust. Bake 25 to 30 minutes or until top just begins to brown and center is set. Cool completely, about 2 hours. Sprinkle with powdered sugar. For bars, cut into 4 rows by 4 rows. | Lemon Bars

89: INGREDIENTS Pastry 2 cups Gold Medal® all-purpose flour 1 teaspoon salt 2/3 cup plus 2 tablespoons shortening 4 to 6 tablespoons cold water Filling 1/3 to 1/2 cup sugar 1/4 cup Gold Medal® all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon salt 8 cups thinly sliced peeled tart apples (8 medium) 2 tablespoons butter or margarine | DIRECTIONS In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Heat oven to 425F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired. | Apple Pie

90: INGREDIENTS 1 ready made graham cracker crust 1 (8 oz.) cream cheese 1/2 c. sugar 1 (8 oz.) Cool Whip Fruit topping (optional) | DIRECTIONS Blend cream cheese and sugar together until smooth. Fold in Cool Whip. Again, blend until smooth. Pour mixture into ready made crust. Chill at least 2 hours. | No Bake Cheesecake

91: INGREDIENTS 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract For the Cream Cheese Frosting: 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar Chopped pecans and fresh raspberries or strawberries, for garnish | DIRECTIONS Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and a fresh raspberry or strawberry. | Red Velvet Cupcakes

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  • Title: Recipe Book
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  • Started: about 7 years ago
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