Festive Fresh Blueberry And Cranberry Relish

Ingredients

• Servings: 3
• 2 cups fresh cranberries
• 1 cup fresh blueberries
• 1 cup orange juice
• 3/4 cup sugar
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 2 hrs 20 mins


• heat cranberries, blueberries, orange juice, sugar, orange zest, and vanilla in a saucepan over medium heat. cook and stir until the sugar dissolves and berries soften, about 15 minutes. cover and chill until ready to serve.

Chanukah Cookies

Ingredients

• Servings: 2
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup sugar
• 2 egg yolks
• 1 teaspoon orange juice
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 2 hrs 35 mins


• preheat an oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. whisk together the flour, baking powder, and salt.
• beat the butter and sugar with an electric mixer in a large bowl until smooth. beat in one egg yolk until completely incorporated. beat in the other egg yolk along with the orange juice and vanilla. mix in the flour mixture until just incorporated. on a lightly floured surface, roll the dough out to 1/4-inch thickness. cut into desired holiday shapes with cookie cutters. place cookies on prepared baking sheet.
• bake in the preheated oven until the edges are golden, 10 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

bbq sauce

Ingredients

• Servings: 1
• 1/4 cup vinegar
• 1/2 cup ketchup
• 1/2 cup water
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon chili powder

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl or bottle, combine the vinegar, ketchup, water, sugar, salt and chili powder. mix well and store in the refrigerator until ready for use.

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.

Raisin Sauce For Ham I

Ingredients

• Servings: 2
• 1 cup raisins
• 1 cup warm water
• 1 cup orange juice
• 1 cup orange marmalade
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 pinch ground cloves

Recipe

Cook Time: 5 mins Ready Time: 15 mins


• in a small saucepan, combine raisins, water, orange juice and marmalade. bring mixture to a boil over medium-high heat.
• in a bowl, stir together sugar, corn starch, salt and cloves. slowly pour into raisin mixture, stirring constantly. continue cooking and stirring until mixture thickens.

campfire s'mores smash

Ingredients

• Servings: 10
• 1 tablespoon butter
• 1 (10 ounce) package mini marshmallows
• 2 individual packages graham crackers, crumbled
• 2 (1.5 ounce) bars chocolate candy bars, broken into pieces

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 2 hrs 25 mins


• melt the butter in a cast iron pan over the slow, red embers of your campfire. pour in marshmallows, and stir until completely melted. remove from the fire, and stir in the graham crackers and chocolate. press into the pan with the back of a spoon. allow to cool completely, then cut into wedges.

strip and go naked

Ingredients

• Servings: 3
• 30 (12 fluid ounce) cans or bottles keystone light
• 1 3/4 liters
• 2 (12 ounce) cans frozen lemonade concentrate, thawed

Recipe

Preparation Time: 10 mins Cook Time: 1 min Ready Time: 11 mins


• in a 4 to 5 gallon sports drink dispenser, combine the light , and lemonade concentrate. stir gently to disperse the lemonade. put the lid on and serve.

Bellyful Of Barbecued Bananas

Ingredients

• Servings: 4
• 4 bananas
• 1 tablespoon lemon juice
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 cups vanilla ice cream

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 21 mins


• preheat grill for low heat.
• halve each of the bananas lengthwise, then widthwise. sprinkle bananas with lemon juice. in a small bowl, mix together the brown sugar and cinnamon. roll banana pieces in sugar/cinnamon mixture until well coated.
• lightly oil the grill grate. arrange bananas on preheated grill, and cook for 3 minutes per side. serve in a bowl with vanilla ice cream topped with a sprinkling of remaining cinnamon/sugar mixture. yum!

chocolate marshmallow candy

Ingredients

• Servings: 2
• 1/2 cup butter
• 1 (14 ounce) can sweetened condensed milk
• 1 (6 ounce) package butterscotch chips
• 1 (12 ounce) package chocolate chips
• 1 cup chopped pecans
• 1 (10.5 ounce) package miniature marshmallows
• 1 teaspoon vanilla extract

Recipe

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


• in a saucepan, combine butter and sweetened condensed milk. bring to a boil, then remove from heat. stir in chocolate chips and butterscotch chips until melted. stir in nuts, marshmallows and vanilla. drop by spoonfuls waxed paper.

Fresh Peach Trifle

Ingredients

• Servings: 8
• 6 large ripe peaches - peeled, pitted and sliced
• 1 tablespoon fresh lemon juice
• 2 (8 ounce) containers vanilla yogurt
• 1 teaspoon lemon zest
• 1 (10 inch) prepared angel food cake

Recipe

Preparation Time: 35 mins Ready Time: 35 mins


• place peaches in a large bowl, and gently toss with lemon juice. place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
• cut the angel food cake into squares and place half in the bottom of a glass dish. spoon half of the peach slices over the cake. cover with half of the yogurt mixture. place remaining cake squares over the yogurt. top with peaches, reserving 5 or 6 slices for garnish. cover with remaining yogurt mixture. garnish with peach slices. refrigerate until ready to serve.

Marinated Olives

Ingredients

• Servings: 15
• 1 (8 ounce) jar pitted green olives
• 1 (5 ounce) jar pitted kalamata olives, drained
• 2 bay leaves
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon fennel seed
• 1/2 teaspoon dried thyme
• 6 tablespoons distilled vinegar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place olives in a colander, and rinse in cool, running water. rinse the olive jars out with water.
• in a large mixing bowl, combine bay leaves, rosemary, fennel, thyme, and vinegar. add olives, and toss until olives are coated. place the mixture into the two jars; make sure each jar gets one bay leaf. fill any empty space in the jars up with water. cap jar, and shake well. refrigerate for at least 2 days.

Pittsburgh Football Party Cilantro Salsa

Ingredients

• Servings: 8
• 1 bunch cilantro, chopped
• 3 large fresh tomatoes, diced
• 1 red onion, diced
• 2 jalapeno peppers, seeded and chopped (optional)
• 2 tomatillos, diced
• 2 tablespoons lime juice
• 1 teaspoon hot chili sauce (such as sriracha) (optional)
• 1 teaspoon freshly ground cumin seed
• salt, to taste
• corn tortilla chips

Recipe

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


• mix together the cilantro, tomatoes, red onion, jalapeno, tomatillos, lime juice, hot chili sauce and cumin seed in a large bowl. season with salt to taste.
• cover and refrigerate overnight before serving to blend flavors. serve with tortilla chips.

Pistachio Cream Dessert

Ingredients

• Servings: 1
• 1 (3.4 ounce) package instant pistachio pudding mix
• 2 cups cold milk
• 1 pint heavy cream
• 2 tablespoons sugar
• 1 (9 ounce) package chocolate wafers
• 10 chocolate-covered almond buttercrunch candies, crushed

Recipe

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


• prepare pudding with milk as directed on package. chill in refrigerator.
• whip cream with sugar until stiff peaks form. fold one-quarter of whipped cream into pudding.
• in a 9x13 inch dish, spread a thin layer of pudding mixture. top with a layer of wafers. spread one-third of whipped cream over wafers. sprinkle one-third of crushed candy over whipped cream. repeat layers until all ingredients are used. chill 2 hours before serving.

Hungarian Beigli

Ingredients

• Servings: 3
• for the dough
• 5 tablespoons sugar
• 1 cup unsalted butter, cubed
• 3 egg yolks
• 1 (8 ounce) container sour cream
• 4 cups self-rising flour
• 1 (.25 ounce) package active dry yeast
• for the filling
• 1 cup whole milk
• 1 cup sugar
• 2 1/2 cups finely chopped walnuts
• 1 lemon, zested
• 2/3 cup golden raisins
• 1 egg
• 1 tablespoon water

Recipe

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


• combine the 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a food processor fitted with the dough blade and process well. add the flour and yeast and process until the dough comes together. if the dough feels too wet, add a little more flour; if it's too dry, add milk a tablespoon at a time. the dough should be moist and easy to work with.
• shape the dough into a ball, cover with a damp towel, and set aside. to make the filling, heat the milk and 1 cup sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency. add the chopped walnuts and stir to combine. remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.
• divide the dough into three pieces. roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick; keep the remaining dough covered. spread 1/3 of the walnut filling on the dough, leaving about an inch of dough at each edge. roll the dough up to form a log, and press to seal. place the dough, seam-side down, on a parchment-lined baking sheet. repeat with the remaining dough and filling.
• beat the egg with the tablespoon of water to make an egg wash. brush the loaves with egg wash and let rest for 1 hour in a warm place. after the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).
• preheat an oven to 375 degrees f (190 degrees c).
• bake the loaves until they're a deep golden brown, about 35 to 45 minutes.

Kids' Snack

Ingredients

• Servings: 25
• 1 (14.5 ounce) package sweetened honey corn and oat cereal
• 1 (10 ounce) package bear-shaped graham cookies
• 1 (10.5 ounce) package miniature marshmallows
• 1 (12 ounce) package semisweet chocolate chips

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine all ingredients in a large bag and shake to mix. divide and store in individual baggies for a fast treat.

tea punch

Ingredients

• Servings: 24
• 1 cup sugar
• 1 cup strong brewed black tea
• 4 cups orange juice
• 4 cups pineapple juice
• 4 cups prepared lemonade
• 1 (2 liter) bottle ginger , chilled

Recipe

Preparation Time: 30 mins Ready Time: 4 hrs 30 mins


• in a pitcher, combine sugar and tea. stir until sugar is dissolved. stir in orange juice, pineapple juice and lemonade. chill in refrigerator for 4 hours.
• just before serving, pour chilled juice mixture into a punch bowl and stir in ginger .

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.

haroset

Ingredients

• Servings: 4
• 2 large apple - peeled, cored and finely chopped
• 1 cup finely chopped walnuts
• 1 teaspoon sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons kosher red

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix apples, nuts, sugar and cinnamon together in a bowl. add and mix in to thoroughly blend. keep in refrigerator until ready to put out on the table for passover seder.

Grilled Pineapple Slices

Ingredients

• Servings: 8
• 1 fresh pineapple - peeled, cored and cut into rings
• 1/4 cup canned coconut milk
• 1/2 cup cinnamon sugar

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat a grill for medium heat. when the grill is hot, lightly oil the grate.
• place the coconut milk and cinnamon sugar into separate dishes. dip slices of pineapple into coconut milk, then coat in cinnamon sugar.
• grill slices for 6 minutes on each side. remove to plates, and serve.

pecan crusted chocolate truffle pie

Ingredients

• Servings: 1
• crust:
• 2 cups chopped pecans
• 1/3 cup sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup miniature semisweet chocolate chips
• 1 1/3 cups semisweet chocolate chips
• 1/2 cup unsalted butter, at room temperature
• 4 egg yolks
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1/3 cup semisweet chocolate chips
• 1 tablespoon

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c).
• in a medium bowl, mix together the pecans, 1/3 cup sugar, 1/4 cup butter and miniature chocolate chips. press into the bottom and up the sides of a 9 inch pie plate. bake for 8 to 10 minutes in the preheated oven. cool completely.
• in a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 1/2 cup butter. stir occasionally until melted and smooth. remove from the heat and stir in the vanilla.
• in a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. stir into the melted chocolate and set it back over the pan of simmering water. whisk constantly until thick, 3 to 4 minutes. pour into the cooled crust and smooth the top.
• heat the heavy cream in a small saucepan. when warm, stir in the remaining chocolate chips until melted. remove from the heat and stir in the . pour over the truffle filling. refrigerate for several hours to set before serving.

Supergirl Summer Smoothie

Ingredients

• Servings: 10
• 2 bananas, broken into chunks
• 1 cup cubed papaya (optional)
• 1 cup cubed fresh pineapple
• 1 cup cubed honeydew
• 1 cup seedless grapes (optional)
• 3 cubes ice cubes (optional)
• 2 (6 ounce) containers fruit flavored yogurt
• 1/2 cup orange juice, or as needed

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place bananas, papaya, pineapple, honeydew, grapes, ice cubes, and yogurt into the bowl of a blender. pour in orange juice. cover and puree until smooth, adding additional orange juice if needed to achieve desired consistency.

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.

sweet and tangy green beans

Ingredients

• Servings: 8
• 4 thick slices bacon
• 1 (16 ounce) package frozen french-cut green beans
• 1 medium onion, chopped
• 2/3 cup sugar
• 1/2 cup vinegar

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• fry the bacon in a large deep skillet over medium-high heat until browned. remove bacon, and set aside while reserving the grease in the pan. stir the sugar, vinegar and onion into the bacon grease, and reduce the heat to medium. add the beans, cover, and simmer for 20 minutes or until the beans have reached your desired doneness. crumble the bacon over the top before serving.

sweet tart punch

Ingredients

• Servings: 25
• 2 (46 fluid ounce) cans unsweetened pineapple juice
• 2 (2 liter) bottles
• 1 gallon lime sherbet
• 2 trays ice cubes

Recipe

• in a large punch bowl, combine pineapple juice, ginger , lime sherbet, and ice cubes. mix well and serve immediately.

easy valentine's day trifle

Ingredients

• Servings: 8
• 1 (7 ounce) package jellyrolls, each cut into 3 slices
• 1 (5 ounce) package instant vanilla pudding mix
• 1 1/2 cups milk
• 3 cups frozen whipped topping, thawed
• 2 cups sliced fresh strawberries

Recipe

• arrange jellyroll slices on sides and bottom of a 2 1/2 quart glass bowl or trifle dish.
• prepare pudding according to box directions, except use only 1 1/2 cups milk; let sit for 5 minutes to thicken. fold in 1 cup whipped topping.
• arrange 1/2 strawberries on jellyroll slices; top with pudding, then remaining strawberries and whipped topping. garnish with strawberry halves, if desired.
• cover and chill for 8 hours; serve.

quince jelly

Ingredients

• Servings: 8
• 7 1/2 cups sugar
• 3 fluid ounces liquid pectin
• 4 1/2 cups water
• 3 pounds quinces, cored and chopped, peels on
• 1/4 cup lemon juice

Recipe

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


• sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
• place the quinces in a large pot, and pour in water. bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. strain off 4 cups of the juice. mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. stir in pectin, and return to a boil. boil for 1 full minute, stirring constantly. remove from heat and skim off foam. ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. refrigerate jelly after opening.
• store sealed jars in a cool dark place. refrigerate jelly after opening.

Candie's Fluffy Cloud Punch

Ingredients

• Servings: 72
• 2 (46 fluid ounce) cans fruit punch
• 1/4 cup grenadine syrup
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage
• 1/2 cup french vanilla ice cream
• 1 (16 ounce) jar maraschino cherries

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• pour fruit punch into a large punch bowl. stir in grenadine and lemon-lime soda. add the ice cream in big scoops - it will resemble a big fluffy cloud. drop cherries on top of the cloud of ice cream and serve.

Candie's Fluffy Cloud Punch

Ingredients

• Servings: 72
• 2 (46 fluid ounce) cans fruit punch
• 1/4 cup grenadine syrup
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage
• 1/2 cup french vanilla ice cream
• 1 (16 ounce) jar maraschino cherries

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• pour fruit punch into a large punch bowl. stir in grenadine and lemon-lime soda. add the ice cream in big scoops - it will resemble a big fluffy cloud. drop cherries on top of the cloud of ice cream and serve.

eggnog-raspberry belgian waffles

Ingredients

• Servings: 6
• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 2 1/2 teaspoons baking powder
• 1 1/2 cups eggnog
• 2 tablespoons butter, melted
• 1 egg, beaten
• 1 cup raspberry preserves
• 2 cups raspberries
• 1 cup whipped cream, to garnish (optional)

Recipe

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


• heat a belgian waffle iron.
• mix the flour, sugar, and baking powder together in a mixing bowl. stir in 1 cup eggnog, butter, and the egg until well blended. add more eggnog if needed to make a pourable batter.
• lightly grease or spray the waffle iron with non-stick cooking spray. pour some batter the preheated waffle iron, close the top, and cook until golden brown and crisp on both sides. waffles are usually cooked with steam subsides. transfer waffles to a serving plate, and keep warm.
• meanwhile, place the raspberry preserves in a pan, and heat over medium heat until pourable.
• to serve, drizzle raspberry preserves over each waffle, and top with raspberries. if desired, add a dollop of whipped cream to each waffle.

peppermint schnapps liqueur

Ingredients

• Servings: 16
• 1/3 cup sugar
• 1 (16 ounce) jar light corn syrup
• 2 cups
• 2 teaspoons peppermint extract

Recipe

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


• in a 2 quart pan over medium heat, combine sugar and corn syrup. heat until sugar dissolves, stirring regularly, about 5 minutes. remove from heat and stir in . cover and allow to cool. stir in peppermint extract. pour into a sealable bottle.

asian dipping sauce

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 cup sugar
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1 teaspoon garlic and red chile paste, or more to taste
• 1/8 teaspoon sesame oil

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir water and sugar together in a bowl to dissolve the sugar; add soy sauce, rice vinegar, ketchup, lemon juice, garlic and red chile paste, and sesame oil into the water. stir the mixture until smooth; refrigerate until ready to serve.

Asian Chicken Sliders

Ingredients

• Servings: 8
• 1 cup musselman's® apple butter
• 1/4 small onion, minced
• 2 cloves garlic, smashed
• 2 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 1/2 teaspoon five-spice seasoning
• 1 pound boneless, skinless chicken breasts
• 8 slider rolls or small dinner rolls
• pickled jalapenos
• green onions, chopped

Recipe

• combine first six ingredients (through the five-spice seasoning) in your slow cooker. mix well. add the chicken breasts, turning so they are coated with the sauce.
• cover and cook on high for 4 hours. use the back of a wooden spoon to gently shred the chicken. stir so that the shredded chicken is evenly coated with the sauce. set slow cooker to warm and let chicken stand for 15 minutes to soak up the sauce.
• serve the pulled chicken on rolls. top with pickled jalapenos and chopped green onions.

Great-grandmother Bubbie's Hamantaschen

Ingredients

• Servings: 3
• 2 cups pitted prunes, cooked, drained and mashed
• 2 cups dried apricots, cooked drained and mashed
• 3 eggs
• 1 cup sugar
• 1/2 cup safflower oil
• 1 lemon, zested
• 1 orange, zested
• 4 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon lemon juice
• 1/2 cup chopped walnuts
• 1/3 cup sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 50 mins


• place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. drain fruit in a colander and mash together in a bowl using a fork. set aside.
• preheat an oven to 350 degrees f (175 degrees c).
• whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. sift flour and baking powder together in a large bowl. stir in the egg mixture, kneading with hands until the dough comes together. roll out dough to about 1/4 inch in thickness on a lightly floured surface. cut circles out using a cookie cutter or the rim of a drinking glass.
• mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. place a tablespoon of the filling in the center of the cookie. pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. repeat with the remaining cookies.
• bake in the preheated oven until golden brown, about 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

cranberry relish with grand marnier® and pecans

Ingredients

• Servings: 10
• 1 1/2 cups sugar
• 1/4 cup -based orange liqueur (such as grand marnier®)
• 1 cup orange juice
• 1 tablespoon minced fresh ginger root
• 1 tablespoon grated orange zest
• 4 cups fresh cranberries
• 1/2 cup chopped toasted pecans

Recipe

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


• bring the sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat. stir until the sugar has dissolved, then stir in the cranberries, and cook until they pop, about 5 minutes. add the pecans, pour into a bowl, and refrigerate several hours until cold.

raspberry sorbet or granita

Ingredients

• Servings: 10
• 4 (6 ounce) containers fresh red raspberries
• 1/2 cup honey
• 4 cups water, divided
• 3/4 cup sugar
• 1/2 cup light corn syrup

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 6 hrs 25 mins


• place raspberries in work bowl of a food processor, and process until smooth. if an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. whisk together pureed raspberries and honey in a large bowl.
• combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. bring to a boil over high heat. boil until sugar is dissolved, about 2 minutes; do not stir. stir the sugar water and the remaining 1 cup of water into the raspberry puree.
• make an ice bath by filling a very large bowl with water and ice. set the bowl of raspberry puree in the ice bath, and whisk until cool. pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
• to make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. for a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

Campfire Banana Splits

Ingredients

• Servings: 6
• 6 large bananas, unpeeled, stems removed
• 2 cups semisweet chocolate chips
• 1 (10.5 ounce) package miniature marshmallows

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins


• preheat the grill for high heat.
• spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
• slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. the bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
• carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. stuff with as much of the chocolate chips and marshmallows as desired.
• wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. leave in long enough to melt the chips and the marshmallows, about 5 minutes. unwrap bananas, open the peels wide, and eat with a spoon.

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.

Grilled Pineapple

Ingredients

• Servings: 12
• 1 fresh pineapple - peeled, cored and cut into 1 inch rings
• 1/4 teaspoon honey
• 3 tablespoons melted butter
• 1 dash hot pepper sauce
• salt to taste

Recipe

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


• place pineapple in a large resealable plastic bag. add honey, butter, hot pepper sauce, and salt. seal bag, and shake to coat evenly. marinate for at least 30 minutes, or preferably overnight.
• preheat an outdoor grill for high heat, and lightly oil grate.
• grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Frozen No-bake

Ingredients

• Servings: 8
• 1 (5 ounce) package instant vanilla pudding mix
• 1 (15 ounce) can pumpkin
• 1 cup milk
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 cup frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. mix slowly for about 1 minute. fold whipped topping into the mixture then spoon entire mixture into pie shell. freeze until firm (about 4 hours). let stand at room temperature for about 10 minutes before slicing.

Joe's Famous

Ingredients

• Servings: 1
• coarse salt for rim of mug, or as needed
• ice cubes
• 1/4 teaspoon salt
• 1 lemon, juiced
• 1 dash hot pepper sauce (such as tabasco®), or to taste
• 1/2 teaspoon soy sauce
• 1 1/2 cups tomato and clam juice cocktail (such as clamato®), or as needed
• 1/2 cup cold

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• dip the rim of a chilled 1-pint mug or schooner into coarse salt, and fill the mug with ice cubes. add 1/4 teaspoon of salt, lemon juice, hot pepper sauce, and soy sauce. pour in the tomato and clam juice cocktail, top up the mug with , and stir gently. as you drink, you can keep topping up your mug with more .

pumpkin frozen yogurt

Ingredients

• Servings: 4
• 1 (15 ounce) can pumpkin puree
• 1 1/2 cups low-fat plain greek-style yogurt
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves

Recipe

Preparation Time: 35 mins Ready Time: 2 hrs 35 mins


• in a large bowl, mix together the pumpkin, yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves until smooth. refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. pack the frozen yogurt into a sealed container, and freeze until serving time.

Great-grandmother Bubbie's Hamantaschen

Ingredients

• Servings: 3
• 2 cups pitted prunes, cooked, drained and mashed
• 2 cups dried apricots, cooked drained and mashed
• 3 eggs
• 1 cup sugar
• 1/2 cup safflower oil
• 1 lemon, zested
• 1 orange, zested
• 4 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon lemon juice
• 1/2 cup chopped walnuts
• 1/3 cup sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 50 mins


• place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. drain fruit in a colander and mash together in a bowl using a fork. set aside.
• preheat an oven to 350 degrees f (175 degrees c).
• whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. sift flour and baking powder together in a large bowl. stir in the egg mixture, kneading with hands until the dough comes together. roll out dough to about 1/4 inch in thickness on a lightly floured surface. cut circles out using a cookie cutter or the rim of a drinking glass.
• mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. place a tablespoon of the filling in the center of the cookie. pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. repeat with the remaining cookies.
• bake in the preheated oven until golden brown, about 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

Frozen No-bake

Ingredients

• Servings: 8
• 1 (5 ounce) package instant vanilla pudding mix
• 1 (15 ounce) can pumpkin
• 1 cup milk
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 cup frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. mix slowly for about 1 minute. fold whipped topping into the mixture then spoon entire mixture into pie shell. freeze until firm (about 4 hours). let stand at room temperature for about 10 minutes before slicing.

Campfire Banana Splits

Ingredients

• Servings: 6
• 6 large bananas, unpeeled, stems removed
• 2 cups semisweet chocolate chips
• 1 (10.5 ounce) package miniature marshmallows

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins


• preheat the grill for high heat.
• spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
• slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. the bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
• carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. stuff with as much of the chocolate chips and marshmallows as desired.
• wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. leave in long enough to melt the chips and the marshmallows, about 5 minutes. unwrap bananas, open the peels wide, and eat with a spoon.

Grilled Pineapple

Ingredients

• Servings: 12
• 1 fresh pineapple - peeled, cored and cut into 1 inch rings
• 1/4 teaspoon honey
• 3 tablespoons melted butter
• 1 dash hot pepper sauce
• salt to taste

Recipe

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


• place pineapple in a large resealable plastic bag. add honey, butter, hot pepper sauce, and salt. seal bag, and shake to coat evenly. marinate for at least 30 minutes, or preferably overnight.
• preheat an outdoor grill for high heat, and lightly oil grate.
• grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

pumpkin frozen yogurt

Ingredients

• Servings: 4
• 1 (15 ounce) can pumpkin puree
• 1 1/2 cups low-fat plain greek-style yogurt
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves

Recipe

Preparation Time: 35 mins Ready Time: 2 hrs 35 mins


• in a large bowl, mix together the pumpkin, yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves until smooth. refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. pack the frozen yogurt into a sealed container, and freeze until serving time.

Joe's Famous

Ingredients

• Servings: 1
• coarse salt for rim of mug, or as needed
• ice cubes
• 1/4 teaspoon salt
• 1 lemon, juiced
• 1 dash hot pepper sauce (such as tabasco®), or to taste
• 1/2 teaspoon soy sauce
• 1 1/2 cups tomato and clam juice cocktail (such as clamato®), or as needed
• 1/2 cup cold

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• dip the rim of a chilled 1-pint mug or schooner into coarse salt, and fill the mug with ice cubes. add 1/4 teaspoon of salt, lemon juice, hot pepper sauce, and soy sauce. pour in the tomato and clam juice cocktail, top up the mug with , and stir gently. as you drink, you can keep topping up your mug with more .

apple crisp cookies

Ingredients

• Servings: 2
• 2 cups whole wheat flour, plus
• 2 tablespoons whole wheat flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup demerara sugar
• 1/2 cup brown sugar
• 7 tablespoons apple butter
• 2 eggs
• 1 teaspoon vanilla extract
• 3 tablespoons apple juice
• 2 cups quick cooking oats
• 1 apple, finely chopped

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). in a large bowl, mix all of the whole wheat flour together with the cinnamon, baking powder and salt.
• in a separate bowl, mash the butter, demerara sugar, and brown sugar together until thoroughly combined, then stir in the apple butter until smooth. stir in eggs, vanilla extract, and apple juice until well mixed; pour the liquid mixture into the flour mixture about 1/3 cup at a time, stirring after each addition. mix in the oats and chopped apple.
• with 2 teaspoons, form the dough into balls and place ungreased baking sheets about 2 inches apart.
• bake in the preheated oven until the cookies are lightly browned and set in the centers, about 10 minutes; allow to cool for about 2 minutes on baking sheets until removing to finish cooling on wire racks.

Honey Peach Pie

Ingredients

• Servings: 1
• 6 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup honey
• 2 fluid ounces peach schnapps, or more to taste
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 2 prepared pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 7 hrs 20 mins


• place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. stir in sugar and cinnamon until combined. stir in the flour, and bring the mixture back to a simmer. simmer until the flour has thickened the filling, 10 to 15 minutes. remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.
• preheat oven to 425 degrees f (220 degrees c).
• stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. pinch strips to the bottom crust at both ends.
• bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. return to oven and bake until top crust is golden brown, about 30 more minutes. cool on wire rack at least 2 hours before serving to allow pie filling to set up.

Grilled Pineapple

Ingredients

• Servings: 12
• 1 fresh pineapple - peeled, cored and cut into 1 inch rings
• 1/4 teaspoon honey
• 3 tablespoons melted butter
• 1 dash hot pepper sauce
• salt to taste

Recipe

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


• place pineapple in a large resealable plastic bag. add honey, butter, hot pepper sauce, and salt. seal bag, and shake to coat evenly. marinate for at least 30 minutes, or preferably overnight.
• preheat an outdoor grill for high heat, and lightly oil grate.
• grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Campfire Banana Splits

Ingredients

• Servings: 6
• 6 large bananas, unpeeled, stems removed
• 2 cups semisweet chocolate chips
• 1 (10.5 ounce) package miniature marshmallows

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins


• preheat the grill for high heat.
• spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
• slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. the bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
• carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. stuff with as much of the chocolate chips and marshmallows as desired.
• wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. leave in long enough to melt the chips and the marshmallows, about 5 minutes. unwrap bananas, open the peels wide, and eat with a spoon.

Honey Peach Pie

Ingredients

• Servings: 1
• 6 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup honey
• 2 fluid ounces peach schnapps, or more to taste
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 2 prepared pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 7 hrs 20 mins


• place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. stir in sugar and cinnamon until combined. stir in the flour, and bring the mixture back to a simmer. simmer until the flour has thickened the filling, 10 to 15 minutes. remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.
• preheat oven to 425 degrees f (220 degrees c).
• stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. pinch strips to the bottom crust at both ends.
• bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. return to oven and bake until top crust is golden brown, about 30 more minutes. cool on wire rack at least 2 hours before serving to allow pie filling to set up.

half time hoisin chicken wings

Ingredients

• Servings: 8
• cooking spray
• 1/2 cup hoisin sauce
• 1/3 cup low sodium teriyaki sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon chile-garlic sauce, or to taste
• 3 pounds chicken wings, cut apart at joints, wing tips discarded

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat the oven to 375 degrees f (190 degrees c).
• spray a baking sheet with cooking spray.
• whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
• arrange chicken wing pieces on the prepared baking sheet.
• brush chicken with hoisin sauce mixture.
• bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 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.

Cranberry Nut Pie

Ingredients

• Servings: 1
• 1 1/4 cups fresh or frozen cranberries
• 1/4 cup brown sugar
• 1/4 cup chopped walnuts
• 1 egg
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/3 cup melted butter

Recipe

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


• preheat oven to 325 degrees f (165 degrees c.)
• butter a 9 inch pie plate and layer cranberries on the bottom. sprinkle with brown sugar and chopped walnuts.
• in a large bowl, beat egg until thick. gradually add sugar, beating until thoroughly blended. stir in flour and melted butter. blend well and pour over cranberries.
• bake in the preheated oven for 45 minutes, or until golden brown. serve warm.

auntie willie's dutch apple pie

Ingredients

• Servings: 1
• 1 cup butter, melted
• 1 cup superfine sugar
• 1 egg
• 2 cups cake flour
• 8 large tart apples - peeled, cored and sliced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, combine butter, sugar, egg and flour. stir with spoon for a few moments until mixture hangs together a bit. then use hands to form dough. pat a bit more than 1/2 of the dough on the bottom and sides of 9 inch pie dish.
• fill pie shell with apples and dust them with cinnamon. crumble the rest of the dough over top of apples until they are more or less covered evenly. if desired, sprinkle a handful of sugar over the top for a sugary top crust. bake in preheated oven for 45 minutes.

pumpkin ice cream pie

Ingredients

• Servings: 1
• 1 1/2 cups graham cracker crumbs
• 1/4 cup margarine, melted
• 3 tablespoons sugar
• 1/2 gallon vanilla ice cream, softened
• 1 cup canned pumpkin
• 1/2 cup packed brown sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon orange juice

Recipe

• to prepare crust, combine crumbs, sugar and margarine in a mixing bowl. press mixture firmly into prepared pan.
• chill 1 hour or until firm. or bake in a 375 degree f (190 degrees c) oven for 10 minutes or until edges are brown. cool on rack before filling.
• to prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice, and pour into crust. freeze until ready to serve.

lemon freeze pie

Ingredients

• Servings: 12
• 2 2/3 cups graham cracker crumbs
• 1/3 cup sugar
• 2/3 cup butter, melted
• 1 (21 ounce) can lemon pie filling
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup lemon juice
• 1 (15.25 ounce) can , drained
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/3 cup graham cracker crumbs

Recipe

• to make crust: mix together 2 2/3 cup graham cracker crumbs and sugar. stir in melted butter or margarine. press mixture evenly into a 9x13 pan.
• in a large bowl combine lemon pie filling, condensed milk, lemon juice, and . stir until thoroughly combined. spread mixture over graham cracker crust. top with whipped topping. sprinkle with 1/3 cup graham cracker crumbs. freeze overnight before serving. freeze any leftovers.

deluxe pecan pie

Ingredients

• Servings: 12
• 3 eggs, beaten
• 1 cup sugar
• 2 teaspoons butter, melted
• 1/2 cup dark corn syrup
• 1/2 cup heavy cream
• 1/2 cup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 tablespoons chopped pecans
• 1 (9 inch) unbaked pie crust
• 1 cup pecan halves

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a small bowl, mix together the eggs, sugar, butter, corn syrup, whipped cream, , vanilla and salt.
• stir in chopped pecans and pour into pie shell.
• arrange pecan halves on top and bake for 40 to 45 minutes. remove from oven, cool and serve.

Lemon Butter Tarts

Ingredients

• Servings: 12
• 1/2 cup butter
• 2 teaspoons lemon zest
• 1/3 cup lemon juice
• 1 1/2 cups sugar
• 3 eggs
• 2 egg yolks
• 12 (3 inch) tart shells, baked
• 3 egg whites
• 1/4 cup sugar

Recipe

• melt butter or margarine in a saucepan. add rind, lemon juice, and 1 1/2 cups sugar. beat eggs and egg yolks until thick, and add to lemon butter mixture. cook over low heat, stirring constantly until thick. chill.
• beat 3 egg whites until stiff. gradually add 1/4 cup sugar, and continue beating until stiff and glossy. fill baked tart shells with lemon custard, and top with meringue.
• bake at 350 degrees f (175 degrees c) just until tarts are a delicate brown color.

Confetti Corn

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons minced green bell pepper
• 2 tablespoons minced red bell pepper
• 1 (14.75 ounce) can creamed corn
• 2/3 cup seasoned croutons
• 1/2 cup milk
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x8 inch baking dish.
• in a medium saucepan over medium heat, melt the butter. slowly cook and stir the green bell pepper and red bell pepper until soft.
• mix the green bell pepper, red bell pepper, creamed corn, seasoned croutons, milk and ground black pepper in the baking dish.
• bake uncovered in the preheated oven 40 minutes, until bubbly and lightly browned.

Espresso Biscotti

Ingredients

• Servings: 24
• 1/4 cup unsalted butter
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3 1/4 cups pastry flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon instant espresso powder
• 2 teaspoons grated orange zest
• 1/2 cup chocolate chips
• 1/2 cup dried apricots
• 1/2 cup dried cranberries
• 1/2 cup slivered almonds
• 1 egg , lightly beaten

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a cookie sheet or line it with parchment paper.
• cream together butter and sugar in a bowl until light and fluffy. beat in eggs and vanilla.
• sift together the flour, cinnamon, and baking powder in a separate bowl. mix dry ingredients into the egg mixture. stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
• shape dough into two equal logs approximately 12 inches long by 2 inches diameter. place logs on baking sheet, and flatten out to about 1 inch thickness. brush the log with egg wash.
• bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• reduce oven temperature to 325 degrees f (165 degrees c). bake until they start turning light brown, 15 to 20 minutes. cool completely, and store in an airtight container at room temperature.

persimmon raisin cookies

Ingredients

• Servings: 60
• 2 cups sugar
• 1 cup shortening
• 2 eggs
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 cups persimmon pulp
• 2 cups raisin paste
• 2 cups chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease two baking sheets.
• cream the sugar and shortening together in a large mixing bowl until light and fluffy. beat in the eggs, one at a time. stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. mix in the persimmon pulp, raisin paste, and walnuts. drop by spoonfuls prepared cookies sheets, and spread out slightly.
• bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

rum balls ii

Ingredients

• Servings: 30
• 1 (9 inch) cake - cooked, cooled and crumbled
• 1/2 cup heavy whipping cream
• 3 (1 ounce) squares semisweet chocolate, melted
• 2 tablespoons dark
• 5/8 cup ground almonds
• 1 (1.75 ounce) package chocolate sprinkles (jimmies)

Recipe

Preparation Time: 40 mins Ready Time: 40 mins


• in a large mixing bowl, mix together 1 1/2 cup cake crumbs, cream, melted chocolate, dark rum, and ground almonds.
• form mixture into small balls and roll in sprinkles. store in refrigerator.

Cranberry Nut Bread Ii

Ingredients

• Servings: 1
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1 orange, juiced and zested
• 2 tablespoons butter, melted
• 1 egg, beaten
• 1 cup chopped walnuts
• 1 cup cranberries, quartered
• 1 1/2 cups confectioners' sugar
• 3 tablespoons butter, softened
• 1 tablespoon orange juice
• 1 tablespoon milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a loaf pan.
• in a large bowl, combine flour, salt, baking powder, baking soda, and sugar.
• in a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. stir into flour mixture. fold in egg, walnuts and cranberries. pour batter into prepared pan.
• bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely.
• to make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. drizzle over bread; allow icing to set before slicing.

tropical steak sandwich

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger root
• 2 (6 ounce) filet mignon steaks
• 2 thin pineapple slices
• 3 tablespoons mayonnaise
• 2 tablespoons lowfat plain yogurt
• 2 tablespoons freshly squeezed orange juice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon curry powder
• 4 thick slices (3/4 inch thick) sourdough bread
• 1 cup iceberg lettuce, shredded

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 1 hr 32 mins


• whisk together olive oil, vinegar, garlic, and ginger. toss the steaks and pineapple in the marinade, and refrigerate for one hour. meanwhile, whisk together mayonnaise, yogurt, orange juice, coriander, and curry powder in a separate bowl.
• preheat a grill for medium-high heat. remove the steaks and pineapple from the marinade, and discard marinade.
• grill the filets and pineapple for about 5 minutes per side, or to desired doneness. spread the mayonnaise mixture 2 slices of sourdough bread. top with steaks, lettuce and remaining slices of bread.

salmon tango

Ingredients

• Servings: 5
• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 1 tablespoon soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons
• 1 1/4 pounds salmon fillets

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 1 hr 23 mins


• in a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and wine. stir until brown sugar has dissolved. reserve a small amount to use as a basting sauce; the remainder is used as a marinade.
• place salmon fillets in a large resealable plastic bag. pour in marinade, seal, and turn to coat salmon. refrigerate at least 1 hour, turning once.
• preheat grill for medium-high heat.
• lightly oil grill grate. place salmon on grill, and discard marinade. cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. baste with reserved sauce while grilling.

Steamed Cranberry Pudding

Ingredients

• Servings: 6
• 2 teaspoons baking soda
• 1/2 cup hot water
• 1 tablespoon sugar
• 1/2 cup molasses
• 2 cups whole cranberries
• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 cup sugar
• 1 teaspoon vanilla

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• dissolve the baking soda in the hot water. stir in 1 tablespoon of sugar and molasses, then mix in the cranberries and flour. pour into a greased 6 cup steamer mold.
• cover the mold, and place into a steamer basket over boiling water. cover the steaming pot. cook over medium heat for one hour before checking, but it will take about 1 1/2 hours total. a toothpick inserted into the pudding should come out clean. loosen the edges, and cool on a wire rack in the mold.
• make the hard sauce just before serving: heat the unsalted butter, cream, 1 cup sugar and vanilla in a small saucepan over medium heat. cook stirring constantly until heated through and smooth.

Chocolate Thumbprints I

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 tablespoons milk
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup finely chopped walnuts
• 1/2 cup confectioners' sugar
• 1 tablespoon butter, softened
• 2 teaspoons milk
• 1/4 teaspoon vanilla extract
• 26 milk chocolate candy kisses, unwrapped

Recipe

• beat 1/2 cup butter or margarine, sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla until light and fluffy. combine flour, cocoa and salt; gradually add to butter mixture. cover and chill 1 hour or until firm enough to roll into balls.
• meanwhile, in a small bowl, lightly beat egg .
• preheat oven to 350 degrees f (180 degrees c).
• shape dough into 1 inch balls; dip in egg , then roll in nuts. place on greased baking sheets. make an indentation with thumb in center of each cookie. bake for 10-12 minutes or until center is set.
• to make the filling: in a small bowl, combine 1/2 cup confectioner's sugar, 1 tablespoon of butter or margarine, 2 teaspoons of milk and 1/4 teaspoon of vanilla extract. mix until smooth.
• spoon 1/4 teaspoon of the filling into each warm cookie; gently press a chocolate kiss (unwrapped) in the center. carefully remove from baking sheet to wire racks to cool.

honey hoisin lamb chops

Ingredients

• Servings: 8
• 1/4 cup oyster sauce
• 3 tablespoons dijon mustard
• 3 tablespoons hoisin sauce
• 2 tablespoons grated fresh ginger
• 3 tablespoons honey, or to taste
• 1 1/2 tablespoons soy sauce
• 2 bunches green onions, cut into 2 inch pieces
• 8 lamb chops
• 1 1/2 teaspoons cornstarch, or as desired
• 1 tablespoon water
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• whisk together the oyster sauce, dijon mustard, hoisin sauce, ginger, honey, and soy sauce in a bowl until combined; stir in the green onions. spread about 1/4 of the mixture into the bottom of a 9x13-inch baking dish. arrange the lamb chops over the sauce in a single layer, and pour the remaining sauce over the chops, covering them completely.
• bake in the preheated oven until the chops are no longer pink at the center and the juices run clear, 30 to 40 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). baste once or twice while baking.
• drain the liquid in the baking dish into a saucepan. turn on the oven's broiler, and place the chops underneath the broiler until caramelized and brown, 1 to 2 minutes.
• whisk the cornstarch with water in a small bowl, and whisk the mixture into the pan juices. set the saucepan over medium heat, and bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. season to taste with salt and black pepper. serve sauce with chops.

swedish tea ring

Ingredients

• Servings: 2
• for the dough:
• 1 cup milk
• 1 egg, beaten
• 1 tablespoon butter, room temperature
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 3 1/4 cups bread flour
• 3/4 teaspoon active dry yeast
• for the filling:
• 2 tablespoons butter, softened
• 2 teaspoons ground cinnamon
• 3/4 cup packed brown sugar
• 1/2 cup raisins
• for the icing:
• 1 cup confectioners' sugar, sifted
• 1/2 teaspoon almond extract
• 1 tablespoon milk, or as needed

Recipe

Preparation Time: 45 mins Cook Time: 20 mins Ready Time: 3 hrs 20 mins


• in a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. select the dough cycle and press start. when dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
• grease 2 baking sheets or line them with parchment paper; set aside.
• divide dough in half. roll each piece out into rectangles about 12x16 inches. spread each dough rectangle with 1 tablespoon softened butter. in a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
• sprinkle cinnamon mixture buttered dough. roll them up jelly-roll fashion, along long side. pinch edges to seal. stretch and twist into rings, pinching ends to seal. place them seam-side down prepared baking sheets. using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. spread each cut slightly. you wish to
• [at this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. the next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
• alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
• arrange two oven racks so that both baking sheets will fit. preheat oven to 350 degrees f (175 degrees c).
• bake for 10 minutes in preheated; rotate baking sheets. bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
• in a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. drizzle icing over warm pastries.

raspberry hearts

Ingredients

• Servings: 2
• 2 eggs
• 2 cups unbleached all-purpose flour
• 1/4 cup packed brown sugar
• 3/4 cup unsalted butter
• 2 egg yolks
• 1 tablespoon lemon zest
• 2 teaspoons ground cinnamon
• 1 pinch salt
• 1 (8 ounce) jar seedless raspberry jam
• 2 eggs
• 2 tablespoons water

Recipe

• place eggs (and water to cover) in a medium saucepan. bring water to a boil, remove from heat and let cool. peel eggs and remove yolks. press yolks through a sieve and set aside.
• cut the butter into small pieces. add in the flour, sugar, egg yolks, hard-boiled egg yolks, lemon zest, cinnamon and salt in a mixing bowl. mix with your hands until the dough holds together and all the ingredients are well blended. wrap the dough in plastic wrap and refrigerate at least 2 hours.
• roll out the dough 1/4-inch thick on a lightly floured surface. using a 2 1/2 - 3 inch heart-shaped cookie cutter, cut out as many hearts as possible. gather the dough scraps, reroll, and cut out more hearts. using a smaller heart-shaped cookie cutter, cut out the centers of half the cookies.
• preheat the oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• spread each whole heart with a thin coating of raspberry jam. top with the hearts with cut out centers. repeat until all the dough has been used. place the hearts 1 inch apart on the lined baking sheets. beat the 2 eggs with water in a small bowl and brush lightly over the cookie frames.
• bake the cookies just until light golden brown, 12 to 15 minutes. cool on wire racks and store in the freezer or in an airtight container until ready to serve.

half time hoisin chicken wings

Ingredients

• Servings: 8
• cooking spray
• 1/2 cup hoisin sauce
• 1/3 cup low sodium teriyaki sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon chile-garlic sauce, or to taste
• 3 pounds chicken wings, cut apart at joints, wing tips discarded

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat the oven to 375 degrees f (190 degrees c).
• spray a baking sheet with cooking spray.
• whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
• arrange chicken wing pieces on the prepared baking sheet.
• brush chicken with hoisin sauce mixture.
• bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.