avocado baked eggs

Ingredients

• Servings: 2
• 1 avocado, halved and pitted
• 2 eggs
• salt and ground black pepper to taste
• 1 pinch cayenne pepper
• 1/4 cup crumbled cooked bacon
• 1 tablespoon chopped fresh chives

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 425 degrees f (220 degrees c).
• place each avocado half in a ramekin. crack 1 egg into each avocado half; season with salt, black pepper, and cayenne pepper. place ramekins on a baking sheet.
• bake in the preheated oven until entire egg is cooked through, about 15 minutes. sprinkle each avocado with bacon and chives.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

Carolyn's Holiday Fruit Bread

Ingredients

• Servings: 10
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup quick cooking oats
• 1/2 cup butter, melted
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups applesauce
• 1/2 cup chopped walnuts
• 1/2 cup black raisins

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease 8x4 inch loaf pan.
• sift the flour, baking soda, baking powder, salt, cinnamon, and cloves together in a large bowl. stir in the oats. beat the butter, sugar, and vanilla together in a mixing bowl until light and fluffy. stir in the eggs until well blended. mix in the applesauce, walnuts, and raisins. stir in the flour mixture just until moistened. pour batter into prepared loaf pan.
• bake in preheated oven until a knife inserted in middle comes out clean, about 55 minutes. take care not to overbake. cool 5 minutes in pan before turning out on a rack to cool completely.

citrus broiled alaska salmon

Ingredients

• Servings: 8
• 4 large oranges
• 8 (4 ounce) fillets salmon
• 2 teaspoons red vinegar
• 1/2 cup chopped green onions
• 2 teaspoons cracked black pepper

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat the oven's broiler.
• slice, peel, and pith oranges; slice crosswise into 1/4 inch rounds. season fillets with salt. place salmon fillets on broiling pan.
• place the pan of fillets 4 to 6 inches from heat. cook for 15 minutes under the preheated broiler, or 10 minutes per inch of thickness. remove from broiler just before they are cooked through. sprinkle with vinegar. arrange orange rounds on top. sprinkle with green onions and cracked black pepper. broil 1 minute longer.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

asian crab cake salad

Ingredients

• Servings: 6
• 1 cup panko (japanese bread crumbs)
• 1 egg, beaten
• 2 tablespoons mayonnaise
• 1 tablespoon toasted sesame seeds
• 1 teaspoon chile-garlic sauce (such as sriracha®)
• 1 teaspoon grated fresh ginger root
• 1 teaspoon sesame oil
• 1/4 teaspoon soy sauce
• 1 pound fresh crabmeat, well drained
• salt and ground black pepper to taste
• 1/4 cup panko (japanese bread crumbs)
• 2 tablespoons butter
• 6 cups arugula leaves
• 2 tablespoons mayonnaise
• 1 tablespoon chile-garlic sauce (such as sriracha®)
• 1 tablespoon rice vinegar
• 1 tablespoon lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• mix 1 cup panko, egg, 2 tablespoons mayonnaise, sesame seeds, 1 teaspoon chile-garlic sauce, ginger, sesame oil, and soy sauce together in a large bowl; season with salt and pepper. fold crabmeat into the panko mixture. cover bowl with plastic wrap and refrigerate 1 hour.
• spread 1/4 cup panko a plate. shape crab mixture into 6 small, thick patties; press into the panko to coat.
• melt butter in a skillet over medium heat. cook crab cakes in the melted butter until golden brown, about 4 minutes per side.
• put 1 cup arugula on each of 6 plates. top each pile of arugula with a crab cake.
• whisk 2 tablespoons mayonnaise, 1 tablespoon chile-garlic sauce, rice vinegar, and lemon juice together in a bowl until smooth; drizzle over arugula and crab cakes.

elegant coconut bavarian cream

Ingredients

• Servings: 6
• 1 (.25 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 2 cups milk
• 2 eggs, separated
• 1/4 cup white sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup cold heavy whipping cream
• 1/2 cup flaked coconut

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 3 hrs 50 mins


• sprinkle the gelatin over the cold water and set aside to soften for 10 minutes. in a saucepan over medium-high heat, bring the milk just to the boiling point.
• whisk the egg yolks with the sugar and salt. in a steady stream, pour the hot milk into the egg yolks, whisking constantly.
• add the softened gelatin to the hot custard and stir until fully dissolved. stir in the vanilla extract. let the mixture cool to room temperature.
• preheat an oven to 350 degrees f (175 degrees c). toast the coconut on a baking sheet until golden, about 4 minutes, stirring once or twice. (you may use a toaster oven for this step). transfer to a plate to cool, reserving about 1 tablespoon toasted coconut for garnishing.
• whip the egg whites until medium-stiff peaks form; gently fold the egg whites into the cooled custard mixture.
• whip the cream until medium-stiff peaks form. fold the cream into the custard mixture, along with the toasted coconut. pour the bavarian cream into serving glasses and chill for at least three hours before serving. garnish with the reserved toasted coconut.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

Asian Asparagus Salad With Pecans

Ingredients

• Servings: 8
• 2 pounds fresh asparagus, trimmed
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 2 teaspoons sugar
• salt and pepper to taste
• 1/2 cup chopped pecans
• 1 tablespoon chopped green onions

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. drain, and briefly immerse in cold water.
• in a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. seal the asparagus in the bag. marinate 24 hours in the refrigerator. sprinkle the marinated asparagus with pecans and green onion to serve.

singapore satay

Ingredients

• Servings: 4
• 1 large red onion, chopped
• 2 large garlic cloves, chopped
• 3 stalks lemon grass, chopped
• 1/2 cup soy sauce
• 1 tablespoon peanut oil
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• salt and black pepper to taste
• 1 pound skinless, boneless chicken breast halves - pounded thin
• 12 wooden or bamboo skewers

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 8 hrs 30 mins


• in a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
• about 30 minutes before serving, soak the skewers in water. preheat an outdoor grill for high heat, and lightly oil the grate.
• remove the chicken breasts from the bowl, and discard the used marinade. cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip one of the soaked skewers. grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

Limeshot Mexi-

Ingredients

• Servings: 4
• 1 (3 ounce) package lime-flavored gelatin mix (such as jell-o®)
• 1 cup boiling water
• 1 cup tequila
• coarse salt, as needed
• 1 cup ice cubes, or as needed
• 1 cup mix
• 1/2 cup tequila
• 1 (12 fluid ounce) can or bottle
• 1 lime, sliced

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• combine lime-flavored gelatin mix and boiling water in a bowl; stir until gelatin is dissolved. stir 1 cup tequila into gelatin mixture. pour into about 24 shot glasses and place in refrigerator to set, at least 1 hour.
• salt the rims of 4 to 6 glasses.
• combine ice, mix, and 1/2 cup tequila in a cocktail shaker; shake until well mixed. place a lime-flavored gelatin shot in the bottom of each prepared glass. pour mixture over the shot, leaving enough room to top with . top each - with . garnish with a lime slice.

Herbed Salmon

Ingredients

• Servings: 4
• 2 pounds salmon
• 5 dried sage leaves
• 1 tablespoon dried thyme
• 1 pinch ground paprika
• 1 pinch ground cayenne pepper

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). spray one side of a sheet of aluminum foil large enough to fold over all the salmon with cooking spray.
• arrange salmon on the prepared side of the foil. sprinkle with sage, thyme, paprika, and pepper. fold foil over salmon to enclose.
• bake salmon 20 minutes in the preheated oven, or until easily flaked with a fork.

orange and cinnamon tequila shot

Ingredients

• Servings: 1
• 1 slice orange, seeds removed
• 1 pinch ground cinnamon, or more to taste
• 1 (1.5 fluid ounce) jigger tequila

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place orange slice between forefinger and thumb of left hand. lick the skin just below thumb of left hand and sprinkle with a pinch of cinnamon. place shot of tequila in right hand. lick cinnamon, drink shot, and bite orange slice.

fresh cherry shortcake

Ingredients

• Servings: 6
• 6 cups bing cherries, pitted and halved
• 6 tablespoons white sugar
• 2 lemons, zested
• 2 cups all-purpose flour
• 1/4 cup white sugar
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1/2 cup frozen butter
• 1 egg, beaten
• 1/2 cup cold half-and-half, or more as needed
• 1 egg white (optional)
• 1 teaspoon white sugar, or to taste
• 1 cup whipped cream
• 1 cup chopped almonds
• 6 cherries with stems

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 3 hrs 5 mins


• combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. allow cherries to rest for 2 to 3 hours.
• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
• mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. add a teaspoon more half-and-half to the bowl if dough won't come together.
• roll tennis ball size scoops of dough and place on prepared baking sheet. press each ball down lightly to form 1/2-inch discs. brush dough with egg white and sprinkle with 1 teaspoon sugar.
• bake in preheated oven until golden brown, 12 to 14 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• slice each cake in half horizontally. layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. top with another dollop of whipped cream, almonds, and a whole cherry.

Drunken Berries

Ingredients

• Servings: 8
• 1 1/4 cups white sugar
• 1/2 cup water
• 1/4 cup pear liqueur
• 1 pound fresh strawberries, hulled
• 1 pint blueberries
• 1 pint fresh blackberries

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 4 hrs 25 mins


• combine sugar with water in a saucepan over medium-high heat, stirring until the sugar has dissolved and the mixture comes to a boil. reduce heat to low and simmer for 5 minutes; remove from heat and let stand 5 more minutes.
• stir pear liqueur into the syrup and refrigerate for 1 hour.
• gently combine strawberries, blueberries, and blackberries in a large bowl and pour syrup over the berries to coat. allow berries to stand for about 3 hours to absorb flavors. mixture can stand up to 3 days if desired.

Marley's Pretty Pink Princess Punch

Ingredients

• Servings: 8
• 4 cups lemon-lime soda (such as sprite®)
• 4 cups raspberry juice
• 1 cup raspberry sorbet
• 1/4 cup lime juice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine lemon-lime soda, raspberry juice, raspberry sorbet, and lime juice in a punch bowl; stir to melt sorbet.

gram's potato candy

Ingredients

• Servings: 32
• 1 small potato, peeled and cubed
• 1 (16 ounce) package confectioners' sugar
• 1 tablespoon milk, or more as needed
• green food coloring (optional)
• 1/3 cup peanut butter

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• place potato cubes in a small sauce pan and cover with salted water. bring to a boil, then reduce heat to medium-low and simmer until tender, about 15 minutes. drain and cool.
• mash potato in a large bowl until smooth.
• stir 1 cup confectioners' sugar into mashed potato; mix well. gradually stir remaining confectioners' sugar and milk to form a firm dough. incorporate green food coloring at this point if using.
• sprinkle work surface with confectioners' sugar, and roll dough into an 8x12-inch rectangle about 1/2 inch thick.
• spread peanut butter evenly the dough.
• tightly roll dough into a log, jelly roll-style, beginning at the wide end.
• wrap log in plastic wrap and chill in refrigerator until the candy sets up, about 1 hour. cut into 1/4-inch slices.

sloe cocktail

Ingredients

• Servings: 1
• 2 ice cubes
• 2 fluid ounces
• 1 fluid ounce lemon juice
• 1 teaspoon simple syrup
• 1 cup ice
• 4 fluid ounces club soda
• 1 slice lemon

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place 2 ice cubes in a glass. set aside in the freezer.
• combine sloe , lemon juice, and simple syrup in a cocktail shaker. add ice; cover and shake until chilled. strain into the prepared glass. stir in club soda. garnish with a slice of lemon.

tofu peanut stir-fry

Ingredients

• Servings: 8
• 1 teaspoon vegetable oil
• 1 (16 ounce) package frozen stir-fry vegetables
• 1/2 teaspoon minced fresh ginger
• salt and pepper to taste
• 2 eggs, beaten
• 1 cup cornstarch
• salt and pepper to taste
• 1 (14 ounce) package firm tofu, drained and cubed
• 1/2 cup vegetable oil
• 3/4 cup peanut sauce
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. mix in the ginger, and season with salt and pepper. remove vegetables from skillet, and set aside.
• place the eggs in a bowl. in a separate bowl, mix the cornstarch, salt, and pepper. dip tofu cubes first in the egg, then the cornstarch mixture to coat.
• heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. stir in the peanut sauce and peanuts. continue to cook and stir until sauce has thickened and tofu is well-coated. serve with the vegetables.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

Cranberry-pecan Olive Oil Cake

Ingredients

• Servings: 12
• 1 cup white sugar
• 3 large eggs
• 3/4 cup olive oil
• 1/4 cup milk
• 1 tablespoon orange marmalade
• 1 1/2 cups all-purpose flour
• 1 cup dried cranberries
• 1 cup pecan halves
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon confectioners' sugar, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch baking pan.
• beat white sugar and eggs together until smooth, 3 to 4 minutes. add olive oil, milk, and orange marmalade; beat again until well mixed. add flour, cranberries, pecans, baking powder, and salt; stir until ingredients are moist. pour batter into prepared baking pan.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. cool cake in the pan; sprinkle with confectioners' sugar.

swamp frog punch

Ingredients

• Servings: 24
• 1 (750 milliliter) bottle
• 1 (750 milliliter) bottle
• 2 (2 liter) bottles lemon-lime flavored carbonated beverage
• 2 (0.13 ounce) packages unsweetened lemon-lime flavored drink mix (such as kool-aid®)
• 4 cups ice cubes

Recipe

Preparation Time: 5 mins Ready Time: 10 mins


• mix , , lemon-lime soda, and drink mix together in a very large punch bowl until thoroughly combined and drink mix has dissolved.
• stir in ice and allow to chill for about 5 minutes.

tarragon lover's scallops

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 5 tablespoons butter, divided
• 1 1/2 pounds sea scallops, rinsed and drained
• 1 teaspoon salt to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup dry white
• 1 lemon, zested
• 2 tablespoons chopped fresh tarragon

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. season scallops with salt and pepper. place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. remove scallops to a plate. heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. remove to plate.
• wipe out skillet, and return skillet to medium heat. pour in , and boil 1 or 2 minutes, until reduced to about 2 tablespoons. reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. stir in salt, lemon zest, and tarragon. pour sauce over scallops.

Grandma's Green Punch

Ingredients

• Servings: 20
• 2 (0.13 ounce) packages unsweetened lemon-lime flavored drink mix (such as kool-aid®)
• 2 cups white sugar
• 8 cups cold water
• 1 (46 fluid ounce) can pineapple juice
• 1 (2 liter) bottle lemon-lime soda (such as sprite®), chilled

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• mix lemon-lime drink mix, sugar, cold water, and pineapple juice in a large bowl until sugar and drink mix have dissolved; refrigerate until cold, about 1 hour.
• gently stir lemon-lime soda into the punch just before serving.

steamed mussels ii

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/4 cup shallots, minced
• 3/4 cup dry white
• 3 pounds mussels, cleaned and debearded
• 1/2 cup chopped fresh parsley
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• in a medium stock pot, heat butter over medium heat. add shallots and saute until translucent.
• pour in and mussels. raise heat to medium/high and steam mussels until shells open, about 5 minutes.
• pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. serve immediately.

Asian Asparagus Salad With Pecans

Ingredients

• Servings: 8
• 2 pounds fresh asparagus, trimmed
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 2 teaspoons sugar
• salt and pepper to taste
• 1/2 cup chopped pecans
• 1 tablespoon chopped green onions

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. drain, and briefly immerse in cold water.
• in a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. seal the asparagus in the bag. marinate 24 hours in the refrigerator. sprinkle the marinated asparagus with pecans and green onion to serve.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

Hawaiian Hot Dog Surprise

Ingredients

• Servings: 20
• 2 (16 ounce) packages hot dogs, cut into pieces
• 2 (8 ounce) cans pineapple chunks, undrained
• 2 cups brown sugar
• 1 cup white sugar
• 2 (16 ounce) cans baked beans

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• place hot dog pieces, pineapple, brown sugar, white sugar and baked beans into a slow cooker. cook on high for 15 minutes, turn down to low, and let simmer for another 15 minutes, or until ready to serve. this dish can be kept on low all day.

middle eastern turkey dogs

Ingredients

• Servings: 4
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon kosher salt
• 1 pound ground turkey

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat oven to 450 degrees f (230 degrees c). spray baking sheet with nonstick cooking spray.
• in a small bowl, mix together cumin, coriander, ginger, cinnamon, pepper, and salt. in a large bowl, crumble the ground turkey; slowly work in seasoning mixture with your hands, distributing seasoning as evenly as possible. divide into 8 equal balls. on a flat surface, roll out each turkey ball into a tube shape.
• spray a large skillet with nonstick cooking spray, and set it over medium heat. place turkey tubes into the skillet; cook, turning frequently, until golden brown on all sides. transfer to a baking sheet.
• bake in preheated oven about 6 minutes.

Mamma K's Fig Preserve Cobbler

Ingredients

• Servings: 8
• 1/4 cup butter
• 1 cup all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 22 ounces fig preserves

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• place butter in a baking dish; melt butter in the preheated oven, about 5 minutes.
• mix flour, sugar, and baking powder together in a bowl; add milk, egg, and vanilla extract. stir until smooth; pour into the melted butter. spoon fig preserves evenly over the batter.
• bake in the preheated oven for 20 minutes. cover with aluminum foil; bake until bubbling and lightly browned, 20 more minutes.

Raisin Sauce For Ham

Ingredients

• Servings: 12
• 1/2 cup packed light brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon dry mustard powder
• 1 1/4 cups water
• 2 tablespoons lemon juice
• 1 cup dark raisins

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat brown sugar, cornstarch, and dry mustard in a 1-quart saucepan over medium heat and stir until sugar dissolves, 3 to 5 minutes.
• gradually stir water and lemon juice into brown sugar mixture.
• stir raisins into mixture and bring to a boil, stirring constantly, about 5 minutes.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

Sausage And Lentils

Ingredients

• Servings: 4
• 3 cups water
• 1 cup dried lentils
• 1/2 cup chopped onion
• 8 ounces fully cooked kielbasa or polish sausage, sliced
• 1 teaspoon ground cumin
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• combine water, lentils and onion in a saucepan over medium heat. bring to a boil, and cook for about 15 minutes. add sliced sausage, and season with cumin, salt and pepper. simmer until lentils are tender, about 5 to 10 more minutes.

swample punch

Ingredients

• Servings: 16
• 32 fluid ounces blue-colored sports drink (such as ®)
• 3 cups sparkling water (such as perrier®)
• 1/2 (750 milliliter) bottle rose
• 12 fluid ounces peach-flavored fruit drink (such as snapple®)
• 1 (8.3 ounce) can citrus-flavored energy drink (such as red bull™)
• 1 (2.17 ounce) package fruit-flavored candies (such as skittles®)
• 2 cups

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix blue sports drink, sparkling water, , peach-flavored drink, energy drink, fruit candies, and together in a punch bowl.

Evin's Indian Apricot Chicken

Ingredients

• Servings: 4
• 1 pound chicken tenders, cut into bite-size pieces
• 2 teaspoons garam masala
• 1 teaspoon garlic powder
• salt and black pepper to taste
• 2 tablespoons olive oil
• 1/2 yellow onion, finely diced
• 1 1/2 cups chicken stock, or as needed
• 1 cup apricot preserves
• 1/4 cup white vinegar
• 1 teaspoon hot pepper sauce (such as tabasco®)
• 1 teaspoon lime zest
• 1 tablespoon butter

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• season the chicken with garam masala, garlic powder, salt, and pepper; set aside. heat the olive oil in a skillet over medium heat. cook the onions in the hot oil until tender, about 5 minutes. add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. remove the mixture from the pan and set aside.
• pour 1 cup of chicken stock into the pan and bring to a simmer. scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. thin with the remaining chicken stock as needed to create a smooth sauce. season to taste with the hot sauce. place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. stir in lime zest and butter before serving.

carrot pie

Ingredients

• Servings: 1
• 4 cups sliced carrots
• 2 eggs
• 1 cup evaporated milk
• 3/4 cup packed brown sugar
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 single pie crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• bring a large pot of water to a boil. cook carrots in the boiling water until very tender, about 15 minutes. drain and transfer to a blender. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until very smooth. set aside to cool.
• preheat oven to 400 degrees f (200 degrees c).
• beat eggs in a large bowl. add carrots, evaporated milk, brown sugar, honey, salt, cinnamon, nutmeg, cloves, and allspice; beat until smooth. fit pie crust into a 9-inch pie dish and pour carrot mixture into pie crust.
• bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.

Almond Butter Blossoms

Ingredients

• Servings: 4
• 1/2 cup butter, softened
• 1/2 cup almond butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 egg
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 3 tablespoons white sugar
• 2 tablespoons ground almonds
• 48 milk chocolate candy kisses with almond, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat butter and almond butter in a large mixing bowl with an electric mixer on medium-high speed until creamy, about 30 seconds. beat in 1/2 cup sugar, brown sugar, baking soda, cream of tartar, and salt until thoroughly combined. beat egg, milk, and vanilla extract into moist ingredients.
• beat whole wheat flour and as much of the all-purpose flour as the mixer can handle; stir remaining flour into dough.
• combine 3 tablespoons sugar with ground almonds in a shallow bowl. pinch off dough and roll into 1-inch balls; roll balls in almond-sugar mixture. place cookies 2 inches apart on ungreased baking sheets.
• bake in the preheated oven until edges are firm and tops are cracked, 8 to 10 minutes. immediately press a chocolate almond kiss into middle of each cookie; let cool.

Warm Spiced

Ingredients

• Servings: 6
• 1 (750 milliliter) bottle merlot
• 3 tablespoons white sugar
• 4 (3 inch) orange peel strips
• 4 (3 inch) lemon peel strips
• 2 cinnamon sticks
• 2 whole cloves
• 1 whole nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• combine merlot, sugar, orange peels, lemon peels, cinnamon sticks, cloves, and nutmeg in a saucepan over medium heat; simmer until sugar is dissolved and flavors have blended, 10 to 15 minutes.

Wonderful Cranberry Relish

Ingredients

• Servings: 1
• 1 (6 ounce) package strawberry-flavored gelatin (such as jell-o®)
• 3/4 cup boiling water
• 1 quart ground cranberries
• 2 cups white sugar
• 2 cups minced apple
• 2 cups chopped grapes
• 1 cup drained crushed pineapple
• 1 cup finely chopped pecans

Recipe

Preparation Time: 20 mins Ready Time: 8 hrs 20 mins


• dissolve jell-o® in boiling water.
• stir cranberries and sugar together in a large bowl. pour water with dissolved jell-o® over the cranberry mixture. fold apple, grapes, pineapple, and pecans through the cranberry mixture.
• cover bowl with plastic wrap and refrigerate 8 hours to overnight.

the raji

Ingredients

• Servings: 1
• 1 (1.5 fluid ounce) jigger lemon-flavored , or to taste
• 1 splash lime juice
• 1 pinch white sugar
• 1 cup lemon-lime soda (such as sprite®), or as needed
• 1 slice lime

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir , lime juice, and sugar together in a glass tumbler to dissolve the sugar. fill glass with lemon-lime soda. garnish with lime slice.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

easy cranberry raspberry sauce

Ingredients

• Servings: 24
• 2 (12 ounce) jars seedless raspberry jam
• 2 (12 ounce) packages fresh cranberries
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 2 teaspoons lemon zest

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr 15 mins


• heat jam in a saucepan over medium heat; add cranberries, cinnamon, and allspice. reduce heat to medium-low; cook, stirring frequently, until cranberries begin to pop, 10 to 15 minutes. remove from heat; stir in lemon zest. refrigerate for at least 1 hour to allow to thicken before serving.

cookies in a jar (emergency cookies)

Ingredients

• Servings: 2
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup firmly packed brown sugar
• 1/3 cup superfine sugar
• 3/4 cup rolled oats
• 3/4 cup dried cranberries
• 3/4 cup white chocolate chips
• 1/2 cup butter, melted and cooled
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• sift flour, baking powder, baking soda, and salt into a bowl; pour flour mixture into a 4-cup glass jar. layer brown sugar and superfine sugar in the jar, pressing firmly between each layer. layer oats, cranberries, and chocolate chips. seal jar.
• to make cookies: preheat oven to 375 degrees f (190 degrees c). line 2 baking sheets with parchment paper.
• empty dry cookie mix in large bowl. stir in butter, egg, and vanilla extract until combined. roll the dough into tablespoon-sized balls and place 2 inches apart prepared baking sheets.
• bake in preheated oven until lightly browned, 10 to 15 minutes. cool on the sheets for 10 minutes before removing to cool completely on a wire rack.

frosted christmas wreath cookies

Ingredients

• Servings: 2
• 1/2 cup margarine
• 1 (10 ounce) package miniature marshmallows
• 1 drop green food coloring, or as desired
• 3 cups corn flake cereal
• 3 cups sugar-frosted corn flake cereal
• 2 tablespoons cinnamon red hot candies, or as needed

Recipe

Preparation Time: 55 mins Cook Time: 5 mins Ready Time: 1 hr 30 mins


• line a baking sheet with waxed paper and grease the paper.
• melt margarine in a large saucepan over medium-low heat; stir marshmallows into melted margarine until mixture is smooth. mix green food coloring into marshmallow mixture until color is dark green.
• gently stir regular and sugar-frosted corn flakes into marshmallow mixture until coated. working quickly, drop the warm corn flakes mixture prepared waxed paper by tablespoon. grease your fingers with butter and gently shape the mixture into green wreath-shaped forms. decorate wreaths with cinnamon candies while still warm. set wreaths aside to cool and set.

Kiss Salmon

Ingredients

• Servings: 4
• 2 (6 ounce) salmon filets, skin on
• 1/4 cup barbeque sauce
• 1/4 cup seedless raspberry jam

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• grease an 11x7-inch baking dish.
• place the salmon fillets into the prepared baking dish with skin sides down.
• stir the barbeque sauce and raspberry jam together in a small bowl.
• generously brush the mixture over the salmon.
• bake in the preheated oven until the salmon is opaque and flakes easily with a fork, 35 to 40 minutes. brush again with the sauce mixture after the first 15 minutes of baking time.

authentic korean bulgogi

Ingredients

• Servings: 4
• 1 1/2 pounds beef top sirloin, thinly sliced
• 2 tablespoons white cooking
• 1 cup pear juice
• 1 teaspoon ground black pepper
• 1/4 cup soy sauce
• 1 tablespoon white sugar
• 2 tablespoons asian (toasted) sesame oil
• 1 tablespoon minced garlic
• 2 tablespoons chopped green onion
• 1 tablespoon sesame seeds
• 1/2 pound fresh mushrooms, halved (optional)
• 1/2 onion, chopped (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 3 hrs


• place the beef in a bowl, and pour in the cooking , pear juice, and black pepper. stir to combine, and allow to marinate for 30 minutes. stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
• preheat an outdoor grill for medium-high heat.
• remove the beef from the marinade, and discard the marinade. place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. place the mushrooms and onion on another part of the foil. cook the beef slices until they are evenly brown, 3 to 5 minutes per side. serve with cooked mushrooms and onion.

peppermint crunch truffles

Ingredients

• Servings: 2
• 11 ounces chocolate, chopped
• 1/2 cup heavy whipping cream
• 1 1/2 cups chopped peppermint crunch thin mints (such as andes®)

Recipe

Preparation Time: 30 mins Ready Time: 3 hrs 50 mins


• heat chocolate and cream in the top of a double boiler over simmering water without stirring for 3 minutes. whisk chocolate and cream together until smooth. remove from heat and let mixture cool until thick, 20 to 30 minutes.
• pour chocolate mixture into a flat baking dish, cover with plastic wrap, and chill until fully set, about 3 hours.
• place chopped peppermint candies into a shallow bowl. use a melon baller to scoop about 1 1/2 teaspoon of chocolate mixture; form into a ball-shaped truffle and set aside on a piece of parchment paper on a work surface. roll truffles in peppermint candy and lightly roll truffles between your hands to press candy pieces into truffles.

J-lo's Asian

Ingredients

• Servings: 1
• 5 fresh mint leaves
• 3 lime wedges
• 1 fluid ounce sour apple schnapps
• 1 1/2 fluid ounces limon flavored
• 1/2 fluid ounce pineapple juice
• 6 cubes ice
• 1 fluid ounce club soda

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• muddle (crush) together the mint leaves, lime wedges and sour apple schnapps in a glass using the handle of a wooden spoon. add lemon and pineapple juice; shake well and pour over ice. top with club soda.

reunion punch

Ingredients

• Servings: 10
• 1 cup water
• 1 chai tea bag
• 3 tablespoons brown sugar
• 8 cups pineapple juice
• 2 cups , or as needed
• 1 cup dry (such as ®)
• 3 tablespoons vanilla-flavored syrup

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 2 hrs 25 mins


• bring water to a boil in a saucepan; pour into a mug and brew chai tea for 5 minutes. remove tea bag and mix brown sugar into the hot tea until dissolved. allow tea to cool for about 10 minutes.
• mix tea, pineapple juice, , , and vanilla-flavored syrup together in a large punch bowl; stir well. chill for at least 2 hours before serving.

french peppermint cookies with chocolate ganache

Ingredients

• Servings: 2
• 3 egg whites at room temperature
• 1/4 cup white sugar
• 1/4 teaspoon cream of tartar
• 1 dash peppermint extract, or to taste
• 2 cups confectioners' sugar, or as needed
• 1 (6 ounce) package semisweet chocolate chips
• 3/4 cup heavy whipping cream, or as needed
• 1 teaspoon white sugar, or to taste
• 1 peppermint , finely crushed

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 30 mins


• move rack to the bottom of oven and preheat oven to 175 degrees f (80 degrees c). line baking sheets with aluminum foil.
• whisk egg whites and 1/4 cup white sugar in the top of a double boiler set over simmering water until smooth. whisk cream of tartar and peppermint extract into egg mixture and beat until foamy. gradually whisk confectioners' sugar into mixture, beating until egg white meringue holds stiff peaks.
• scoop about 1 tablespoon of meringue per cookie and gently transfer to the prepared baking sheets; use spoon to shape the meringue cookies into football shape with 2 gently pointed ends.
• bake cookies on bottom rack of the preheated oven until dry on the outside but still slightly soft in the centers, about 1 1/2 hours. let cool completely before removing from baking sheets.
• melt chocolate chips in the top of a double boiler over simmering water until melted, stirring until smooth. gradually mix cream into chocolate until mixture is thick but not pasty; stir 1 teaspoon white sugar into chocolate ganache until sugar has dissolved. dip cookies in ganache. place dipped cookies atop a piece of parchment paper and sprinkle with crushed peppermint candy. let cookies set; refrigerate leftovers.

Springfield Style Cashew Chicken I

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breasts
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 5 tablespoons cornstarch, divided
• 3 eggs, beaten
• 2 cups peanut oil for frying
• 2 cups chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon white sugar
• 2 tablespoons soy sauce
• 1 teaspoon ground white pepper
• 2 tablespoons chopped green onion for topping
• 2 cups cashew halves

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• cut the chicken breasts into 1 inch pieces. in a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. in another dish or bowl beat the eggs. dip chicken pieces into flour mixture, then eggs, then flour mixture again. heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. drain on paper towels.
• meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. add oyster sauce, sugar, soy sauce and white pepper. mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
• preheat oven to 200 degrees f (95 degrees c). heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. pour sauce over fried chicken and top with cashews and green onion. serve with soy sauce to taste over a bed of fried rice, if desired.

berry cranberry sauce

Ingredients

• Servings: 24
• 1 cup orange juice
• 1 cup water
• 1/2 cup white sugar
• 1/4 cup honey
• 2 (12 ounce) packages cranberries
• 2 cups blueberries
• 1 cup raspberries
• 1 orange, juiced and zested
• 1/8 teaspoon spice

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 3 hrs 30 mins


• stir 1 cup orange juice, water, sugar, and honey together in a large saucepan. bring to a boil and stir cranberries, blueberries, raspberries, orange juice, and orange zest into mixture. reduce heat to low and simmer, mashing berries occasionally to create a thicker texture, 15 to 20 minutes. stir spice into sauce. refrigerate at least 3 hours up to overnight before serving.

cranberry liqueur

Ingredients

• Servings: 16
• 4 cups cranberries, coarsely chopped
• 3 cups white sugar
• 2 cups
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine cranberries, sugar, , and vanilla extract in a large sterilized jar with a tight-fitting lid. let stand at room temperature for 6 weeks, shaking at least once a week. pour mixture through a sieve and discard solids. store in an airtight container for up to 2 months.

Homemade Cranberry Ginger Sauce

Ingredients

• Servings: 12
• 2 oranges, zested and juiced
• 1/2 cup honey, or more to taste
• 2 pieces of crystallized ginger, chopped - or more to taste
• 1 cinnamon stick
• 1/4 teaspoon salt
• 1 (12 ounce) package fresh cranberries

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• stir orange zest and juice, honey, crystallized ginger, cinnamon stick, and salt in a saucepan over medium heat; bring to a simmer. stir cranberries into orange juice mixture, cover, and bring to a boil; let boil for 1 minute. reduce heat to low. simmer cranberry sauce until cranberries have popped, about 15 minutes. remove from heat and discard cinnamon stick. if a sweeter sauce is desired, stir in more honey. serve warm or chilled.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

Strawberry-kiwi Holiday Trifle

Ingredients

• Servings: 8
• 2 (3.4 ounce) packages jell-o vanilla flavor instant pudding
• 3 cups cold milk
• 1/4 cup orange-flavored liqueur
• 1 (8 ounce) tub cool whip whipped topping, thawed, divided
• 3 cups fresh strawberries, halved, divided
• 2 kiwis, peeled, sliced and divided
• 24 glazed donut holes

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• beat pudding mixes, milk and liqueur in medium bowl with whisk 2 min. stir in 2 cups cool whip.
• reserve 2 strawberry halves and 3 kiwi slices for garnish. place 12 donut holes in 2-qt. bowl; top with 1/3 of the pudding mixture and remaining strawberries. cover with remaining donut holes, half the remaining pudding mixture and kiwi; top with remaining pudding mixture and cool whip. garnish with reserved fruit.
• refrigerate 4 hours.

stir-fry chicken and broccoli

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves, sliced
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• 2 teaspoons soy sauce
• 2 teaspoons dry
• 1 teaspoon minced garlic
• 1/2 teaspoon minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons dry
• 2 tablespoons oyster sauce
• 1 teaspoon sambal oelek
• 2 tablespoons vegetable oil, divided
• 3 cups broccoli florets
• 1/2 cup sliced onion
• 2 green onions, sliced
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• mix chicken, 2 tablespoons vegetable oil, cornstarch, 2 teaspoons soy sauce, 2 teaspoons , garlic, and ginger in a bowl. whisk 3 tablespoons soy sauce, 3 tablespoons , oyster sauce, and sambal oelek in another bowl.
• heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; cook and stir chicken in batches until golden and no longer pink in the center, about 5 minutes. transfer cooked chicken to a platter. heat remaining 1 tablespoon vegetable oil in the same wok or skillet; cook and stir broccoli and onion until broccoli is partially cooked but still firm, 2 to 3 minutes. stir in oyster sauce mixture and continue cooking until broccoli is tender, about 5 minutes more.
• return chicken to wok and add green onions; toss until heated through and coated with sauce. season with salt and black pepper.

sweet corn casserole

Ingredients

• Servings: 6
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream-style corn
• 1 cup sugar
• 1 egg
• 1/4 cup butter, melted and divided
• 2 sleeves buttery round crackers (such as ritz®), crushed and divided

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. fold about half the crushed crackers into the corn mixture. sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter.
• bake in preheated oven until beginning to brown, 25 to 30 minutes.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

marvelous mongolian meatballs

Ingredients

• Servings: 12
• mongolian sauce:
• 1/2 cup hoisin sauce
• 4 cloves garlic, minced
• 2 tablespoons red vinegar
• 1 1/2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons white sugar
• 1 1/2 teaspoons hot sauce
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• meatballs:
• 1 pound ground beef
• 1/2 pound ground lamb
• 1/2 head cabbage, chopped
• 1 yellow onion, chopped
• 1/2 cup panko bread crumbs
• 1/2 cup grated carrot
• 1 tablespoon ground ginger
• 1/4 cup chopped green onion
• 6 cloves garlic, chopped
• 1 teaspoon garlic salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 35 mins

Ready Time: 3 hrs 5 mins


• preheat oven to 450 degrees f (230 degrees c).
• whisk hoisin sauce, 4 cloves garlic, red vinegar, soy sauce, grated ginger, rice vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper together in a large bowl.
• mix ground beef, ground lamb, cabbage, yellow onion, panko, carrot, ground ginger, green onion, 6 cloves chopped garlic, garlic salt, black pepper, and 2 tablespoons of the hoisin sauce mixture together in a separate bowl; shape into meatballs and arrange on a jelly roll pan.
• bake in preheated oven until no longer pink in the middle, about 25 minutes. shake pan to turn meatballs, switch oven to broil, and cook under the broiler until browned, about 10 minutes more. set aside to cool.
• transfer warm meatballs to slow cooker and pour hoisin sauce mixture over the meatballs.
• cook on low, stirring intermittently, for 2 to 4 hours.

peanutty cereal bars

Ingredients

• Servings: 1
• 1/4 cup margarine
• 1 tablespoon peanut butter
• 5 cups miniature marshmallows, divided
• 6 cups honey nut-flavored cereal squares (such as honey nut chex®)
• 2 cups
• 1/2 cup peanuts

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 50 mins


• grease a 9x13-inch baking pan.
• cook and stir margarine and peanut butter together in a saucepan over medium heat until smooth, 2 to 3 minutes. add 4 cups marshmallows to margarine mixture; cook and stir until marshmallows are melted, 2 to 3 minutes. remove saucepan from heat.
• stir cereal squares into marshmallow mixture until fully coated and slightly cooled; fold in , peanuts, and remaining 1 cup marshmallows. pour mixture into the prepared baking pan, pressing down in an even layer with buttered hands or a buttered wooden spoon. cool completely before cutting into squares.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

Chatsworth Style

Ingredients

• Servings: 1
• 3/4 cup brown sugar
• 3/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 dash ground allspice
• 1 dash ground cloves
• 1 3/4 cups mashed cooked pumpkin
• 2 eggs, beaten
• 1 1/2 cups warm 2% evaporated milk
• 1 (9 inch) prepared pie crust

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves together in a large bowl; add pumpkin and eggs. beat the pumpkin mixture until smooth. stir evaporated milk into the pumpkin mixture; pour into the pie crust.
• bake in preheated oven until the pie is set in the middle, 35 to 40 minutes. cool to room temperature before serving.

Pumpkin Quinoa Bread

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 cup light brown sugar
• 1 cup white sugar
• 3/4 cup canola oil
• 3 eggs
• 2 1/2 cups whole wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup cooked quinoa
• 1 cup chopped walnuts
• 1/2 cup dried cranberries

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x5-inch loaf pan.
• whisk pumpkin, brown sugar, white sugar, canola oil, and eggs together in a bowl until smooth. sift flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves together in a separate bowl. stir flour mixture, a little at a time, into pumpkin mixture until batter is smooth; fold in quinoa, walnuts, and cranberries. pour batter into prepared loaf pan.
• bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.

orange cranberry sauce

Ingredients

• Servings: 6
• 1 pound fresh cranberries
• 2 oranges, zested and juiced
• 1 cup white sugar
• water to cover

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 10 mins


• stir cranberries, orange zest, sugar, and enough water to cover berries together in a saucepan. bring mixture to a boil and cook until cranberries begin to burst, 5 to 10 minutes. reduce heat to low, stir in orange juice, and simmer until flavors blend, about 1 hour. cool to room temperature and refrigerate until a gel consistency is reached, at least 1 hour.

cranberry clafouti

Ingredients

• Servings: 8
• 1 tablespoon butter, or as needed
• 1 (12 ounce) package fresh cranberries
• 1 cup whole milk
• 1 cup heavy whipping cream
• 4 large eggs
• 2 large egg yolks
• 3/4 cup white sugar
• 1/4 cup -based orange liqueur (such as grand marnier®)
• 2 teaspoons vanilla extract
• 1 pinch salt
• 3 tablespoons all-purpose flour
• 2 tablespoons confectioners' sugar, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c). butter a 9x13-inch casserole dish.
• spread cranberries out in the bottom of the prepared casserole dish.
• whisk milk, cream, eggs, and egg yolks together in a bowl; add white sugar, orange liqueur, vanilla, and salt. gradually add flour, whisking constantly. pour egg mixture through a sieve over cranberries in casserole dish.
• bake in the preheated oven until cranberries are set and clafouti is set, about 45 minutes. dust with confectioners' sugar.

Relish

Ingredients

• Servings: 24
• 8 cups peeled and chopped apples
• 2 1/2 cups cane sugar
• 2 1/2 cups water
• 1 (12 ounce) package fresh cranberries
• 1/2 cup red vinegar
• 1 cup chopped walnuts
• 1/4 cup chopped crystallized ginger
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• combine apples, sugar, water, cranberries, and vinegar in a large saucepan; bring to a boil. reduce heat and simmer until cranberries begin to break down, about 20 minutes. stir walnuts, ginger, and nutmeg into apple mixture; cook until apples are tender and flavors of relish have blended, 10 to 15 more minutes. pour relish into jars and cool to room temperature before covering with lids. refrigerate.

Halloween Jigglers Hands

Ingredients

• Servings: 8
• 2 1/2 cups boiling water (do not add cold water)
• 3 (3 ounce) packages jell-o brand grape flavor gelatin
• 1 (3 ounce) package jell-o brand orange flavor gelatin

Recipe

Preparation Time: 10 mins Ready Time: 3 hrs 10 mins


• add boiling water to combined gelatin in large bowl, stir 3 min. until completely dissolved. pour into 13x9-inch pan. refrigerate 3 hours or until firm.
• trace outline of hand on piece of paper. cut out pattern; place on top of gelatin. cut around pattern with sharp knife, making sure to cut all the way through gelatin to bottom of pan. repeat with remaining gelatin.
• dip bottom of pan in warm water 15 sec. carefully remove hand cutouts from pan. use as a garnish for your favorite halloween punch or place on individual serving plates. cut out any remaining gelatin with halloween cookie cutters. serve with the jigglers hands.

dark chocolate cabernet truffles

Ingredients

• Servings: 2
• 1/3 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons cabernet sauvignon
• 6 (1 ounce) squares semisweet chocolate, chopped
• 1 tablespoon unsalted butter, room temperature
• 1/4 cup unsweetened cocoa powder

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 30 mins


• combine cream, vanilla extract, and salt together in a saucepan; bring to a boil. stir into cream mixture and remove from heat.
• stir semisweet chocolate into cream mixture until completely melted. stir butter into mixture until incorporated. pour chocolate mixture into a container, cover with plastic wrap, and refrigerate until firm, at least 2 hours.
• line 2 baking sheets with parchment paper.
• scoop the chocolate mixture using a teaspoon or a melon baller and shape into 1-inch balls. place balls on the prepared baking sheets and refrigerate for 10 minutes.
• remove from refrigerator and roll balls in cocoa powder to coat.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

nutty pumpkin bars

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1 cup packed dark brown sugar
• 2/3 cup solid-pack pumpkin puree
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/2 cup chopped pecans
• frosting:
• 2 tablespoons butter, softened
• 1 1/2 cups confectioners' sugar, sifted
• 2 tablespoons orange juice
• 1 tablespoon grated orange zest

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• beat flour, brown sugar, pumpkin, 1/2 cup butter, eggs, cinnamon, vanilla extract, baking soda, nutmeg, ginger, and baking powder together in a large bowl using an electric mixer on medium speed until batter is evenly combined, about 2 minutes. fold pecans into batter and spread into the prepared baking pan.
• bake in the preheated oven until edges are lightly browned, 20 to 25 minutes. remove from oven and cool.
• beat 2 tablespoons butter and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in orange juice and orange zest until frosting is light and spreadable. spread frosting cooled bars.