the best rolled sugar cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

chipotle pineapple ham

Ingredients

• Servings: 1
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 2 cups firmly packed brown sugar
• 1 (20 ounce) can crushed pineapple in juice, undrained
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 fluid ounces
• 1 (10 pound) smoked ham
• 1/4 cup cornstarch
• 1/4 cup cold water

Recipe

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

Ready Time: 4 hrs 45 mins


• place chipotle peppers, brown sugar, pineapple, nutmeg, ginger, and in a blender and blend until smooth.
• use a sharp knife to make diagonal cuts in the ham about 1 inch apart and 1/2 inch deep in a diamond pattern. place smoked ham in a large bowl; pour the chipotle marinade over the ham and refrigerate ham in marinade for 3 to 6 hours, turning ham occasionally in the marinade to flavor all sides.
• preheat oven to 375 degrees f (190 degrees c).
• remove ham from marinade, reserving the marinade; place ham into a roasting pan.
• roast in the preheated oven for 30 minutes.
• bring the marinade to a boil in a saucepan over medium heat. whisk cornstarch and water together in a small bowl until smooth; whisk the mixture into the hot marinade. reduce heat to low and simmer until thickened, about 5 minutes.
• after ham has baked for 30 minutes, spoon the hot marinade over the ham.
• return ham to oven and continue baking until glaze is baked the ham and an instant-read thermometer inserted into the thickest part of the ham, not touching bone, reads at least 145 degrees f (65 degrees c), about 1 1/2 more hours. baste ham with the glaze every 30 minutes.

cream puffs

Ingredients

• Servings: 20
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• mix together vanilla instant pudding mix, cream and milk. cover and refrigerate to set.
• preheat oven to 425 degrees f (220 degrees c).
• in a large pot, bring water and butter to a rolling boil. stir in flour and salt until the mixture forms a ball. transfer the dough to a large mixing bowl. using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. drop by tablespoonfuls an ungreased baking sheet.
• bake for 20 to 25 minutes in the preheated oven, until golden brown. centers should be dry.
• when the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

chocolate covered cherry shooters

Ingredients

• Servings: 2
• 2 (1.5 fluid ounce) jiggers amaretto liqueur
• 1 teaspoon grenadine syrup
• 2 teaspoons chocolate syrup
• 2 teaspoons heavy cream

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a cocktail shaker with ice, and pour in the amaretto, grenadine syrup, chocolate syrup, and heavy cream. shake well, and strain into shot glasses.

baked dijon salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

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.

non-alcoholic new years eve punch

Ingredients

• Servings: 15
• 3 1/2 liters
• 2 quarts orange juice
• 2 oranges, sliced into rounds
• 20 maraschino cherries

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a large punch bowl mix and orange juice. place sliced oranges on top of punch and arrange the cherries on top of the orange slices.

Grilled Corn

Ingredients

• Servings: 6
• 6 ears corn, husked and cleaned
• 1/2 cup butter, softened
• 6 tablespoons seasoning

Recipe

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


• peel back husks form the corn, remove strings and leave just a few layers of husk on the corn.
• spread butter or margarine over each ear of corn. sprinkle seasoning lightly over each ear, or to taste. fold corn husks back over the corn. wrap in foil.
• place on grill for 25 minutes, turning occasionally. unwrap foil, peel back husks and enjoy.

sweet potato acorn squash au gratin

Ingredients

• Servings: 8
• 1/4 cup unsalted butter, divided
• 1 cup diced onion
• 2 tablespoons minced garlic
• 4 cups 3/4-inch sweet potato slices
• 2 cups heavy whipping cream, divided
• 1 cup 1-inch peeled acorn squash cubes
• 2 sprigs fresh thyme, leaves removed
• kosher salt and ground black pepper to taste
• 1/2 cup seasoned bread crumbs
• 1/4 cup grated asiago cheese

Recipe

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


• melt 2 tablespoons butter in a heavy saucepan over medium heat. cook and stir onion and garlic in hot butter until onion is golden and soft, 5 to 10 minutes.
• stir sweet potatoes, 1 3/4 cups cream, acorn squash, thyme, kosher salt, and pepper into onion mixture. bring to a boil, reduce heat to low, and simmer until potatoes and squash are tender, 20 to 25 minutes.
• preheat oven to 385 degrees f (195 degrees c). butter an 8x13-inch baking dish with remaining butter.
• pour potato-squash mixture into prepared baking dish. drizzle remaining cream over potatoes and squash; top with bread crumbs and asiago cheese. cover baking dish with aluminum foil.
• bake in the preheated oven until tender and hot throughout, 25 to 35 minutes. remove aluminum foil and bake until top is golden brown, about 10 minutes more.

Somewhere Over The Rainbow

Ingredients

• Servings: 12
• 1 pint rainbow sherbet
• 2 liters lemon-lime flavored carbonated beverage

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the sherbet in a punch bowl. pour in the carbonated beverage. stir gently.

easy red bean ice cream

Ingredients

• Servings: 1
• 3 egg yolks
• 1/2 cup white sugar
• 1 cup milk
• 1 1/2 cups sweetened red bean paste
• 1 1/2 cups heavy whipping cream

Recipe

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


• beat egg yolks and sugar together in a large bowl until pale yellow in color.
• bring milk to a boil in a saucepan and remove from heat. slowly stream milk into the egg mixture while beating with a whisk to integrate completely.
• pour milk mixture into the saucepan and place over low heat; cook, stirring constantly, until thickened but not yet boiling, about 10 minutes.
• stir red bean paste into the thickened milk mixture; pour into a large bowl and let cool for several minutes. stir cream into the slightly cooled mixture until smooth.
• cover bowl with plastic wrap and refrigerate until ice cream base is chilled completely, 1 to 3 hours.
• pour mixture into an ice cream maker and freeze according to manufacturer direction.

gingerade

Ingredients

• Servings: 6
• 2 (12 fluid ounce) cans or bottles
• 1 cup granulated sugar
• 1 1/2 cups prepared lemonade
• 2 cups ice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large punch bowl, combine the ginger , sugar, lemonade and ice. stir to blend well and serve

Juicy Grilled Corn On The Cob

Ingredients

• Servings: 8
• 1 gallon cold water
• 1/2 cup sugar
• 1/2 cup salt
• 8 ears corn on the cob, husks and silk removed
• 1/2 cup softened butter, or to taste
• salt and pepper to taste

Recipe

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


• pour the water into a large pot, and stir the sugar and 1/2 cup salt together until dissolved. place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides. brush the grilled corn with butter, and season to taste with salt and pepper.

Quick Chick

Ingredients

• Servings: 4
• 1/2 tablespoon vegetable oil
• 2 skinless, boneless chicken breast halves - cut into 1 inch pieces
• 1 cup chopped celery
• 2 onions, sliced, separated into rings
• 1 (4.5 ounce) can mushrooms, with liquid
• 2 tablespoons soy sauce
• 1 teaspoon vegetable oil

Recipe

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


• heat oil in a medium skillet over medium high heat. saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.

scarlet kiss

Ingredients

• Servings: 1
• 1 (1.5 fluid ounce) jigger raspberry
• 1 (1.5 fluid ounce) jigger strawberry
• 1 fluid ounce lemon-lime flavored carbonated beverage
• 1 (1.5 fluid ounce) jigger chambord (raspberry liqueur)
• 1 twist orange zest

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in an old-fashioned glass over ice, combine raspberry , strawberry , and lemon-lime soda. float raspberry liqueur on top. garnish with a twist of orange zest.

Apple And Honey Sorbet

Ingredients

• Servings: 8
• 1 1/4 pounds granny smith apples, cored and thinly sliced
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1 1/2 lemons, juiced
• 1 tablespoon honey

Recipe

Cook Time: 5 mins Ready Time: 4 hrs 5 mins


• in a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. freeze for several hours or overnight.
• in a small saucepan, bring water and sugar to a boil. reduce heat, and simmer for 5 minutes. remove from heat, and stir in honey. cool completely.
• place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. the peel will add texture, and prevent the mixture from being completely smooth.
• transfer the mixture to an ice cream machine and freeze according to directions. leave the sorbet out to soften 10 minutes prior to serving.

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.

Nonnie's Persimmon Pudding

Ingredients

• Servings: 12
• pudding
• 2 cups persimmon pulp
• 2 cups sugar
• 2 eggs, beaten
• 1 teaspoon baking soda
• 1 cup all-purpose flour
• 1 pinch salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 1/2 cups buttermilk
• 1/4 cup heavy cream
• 1 tablespoon honey
• 4 tablespoons butter, melted
• sauce
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 4 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat an oven to 350 degrees f (175 degrees c). spray a 9x13 inch baking pan lightly with nonstick spray; set aside.
• mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside. whisk together the eggs and baking soda in a small bowl. add the egg mixture to the persimmon mixture and beat well; set aside.
• whisk together the 1 cup flour, salt, baking powder, and cinnamon in a bowl. stir 1/4 of the flour mixture to the persimmon mixture. add 1/4 of the buttermilk and mix well. continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. stir in cream, honey, and melted butter until well combined. pour the pudding batter into the prepared pan.
• bake in the preheated oven until set, about 1 hour. while baking, do not stir; turn off the oven at the end of the baking time, but do not remove the pudding from the oven.
• meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. boil the water in a small saucepan. whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. boil the sauce for 5 minutes and remove from heat. stir in vanilla.
• pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook.

Quick Chick

Ingredients

• Servings: 4
• 1/2 tablespoon vegetable oil
• 2 skinless, boneless chicken breast halves - cut into 1 inch pieces
• 1 cup chopped celery
• 2 onions, sliced, separated into rings
• 1 (4.5 ounce) can mushrooms, with liquid
• 2 tablespoons soy sauce
• 1 teaspoon vegetable oil

Recipe

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


• heat oil in a medium skillet over medium high heat. saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.

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.

rich s'mores

Ingredients

• Servings: 4
• 8 large oatmeal cookies
• 4 ounces milk chocolate
• 8 large marshmallows
• skewers

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 17 mins


• preheat grill for high heat.
• place 1 ounce of chocolate on the flat side of 4 of the oatmeal cookies. skewer the marshmallows, and roast them, turning constantly, until they are a golden brown all over.
• slide a warm marshmallow the chocolate and top it with another cookie (flat side down). repeat for all cookies. let sit for a couple of minutes to melt chocolate, and serve.

Spring Roll Wrappers

Ingredients

• Servings: 12
• 1 cup bread flour
• 1 egg, beaten
• 1 tablespoon cold water

Recipe

Preparation Time: 45 mins Ready Time: 4 hrs 45 mins


• sift bread flour into a medium bowl and make a well in the center. place egg and cold water in well. beat with a wooden spoon until a smooth dough has formed. use more water as necessary. knead until elastic and pliable. cover with plastic wrap and chill in the refrigerator 4 hours, or overnight.
• on a lightly floured surface, roll the dough into an approximately 14x14 inch square. cut into 12 equal squares. roll each square into a very thin 6x6 inch square. cover with plastic wrap and refrigerate until ready to use.

caramel apple bars i

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 2 cups quick cooking oats
• 1 1/2 cups packed brown sugar
• 1 teaspoon baking soda
• 1 1/4 cups butter
• 1 1/2 cups caramel ice cream topping
• 1/2 cup all-purpose flour
• 2 cups chopped apples
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f. grease a 15 x 10 x 1 inch pan.
• in a small pan over low heat, melt the butter or margarine. in large bowl, combine 2 cups flour, 2 cups quick cooking oats, brown sugar, baking soda, and melted butter or margarine. mix until crumbly. press half of mixture (about 2-1/2 cups) in the greased pan. set aside the rest. bake for 8 minutes.
• in a small pan over medium heat, combine caramel topping and 1/2 cup flour. bring to a boil, stirring constantly. still stirring constantly, boil for 2 or 3 minutes until slightly thickened. spread apples and nuts the baked crust. pour hot caramel mixture evenly over apples and nuts. sprinkle reserved crumbly mixture evenly over the top.
• return pan to oven. bake 20-25 minutes or until golden brown. cool completely in pan. cut into bars. (refrigeration makes cutting easier). store tightly covered.

New Orleans

Ingredients

• Servings: 1
• 1/2 cup ice
• 2 fluid ounces light
• 2 fluid ounces passion fruit flavored syrup
• 1 cup lemon-lime flavored carbonated beverage
• 1 ounce lime juice
• 1 fluid ounce 151 proof

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• in a shaker, combine ice, light , passion fruit syrup, lemon-lime flavored carbonated beverage and lime juice. shake well and pour mixture into a or other large specialty glass. float the 151 proof on top of the drink.

maple-soy glazed salmon

Ingredients

• Servings: 1
• 1 untreated cedar plank
• 2 1/2 pounds boneless salmon fillet
• 1 teaspoon coarse salt
• 1/2 teaspoon black pepper
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 2 tablespoons melted butter
• 2 tablespoons fresh lime juice
• 1/2 teaspoon lime zest
• 2 tablespoons chopped fresh chives
• 6 lemon wedges

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• soak the cedar plank in water for 2 hours.
• preheat an outdoor grill for medium-high heat and lightly oil grate. place the cedar plank across the grate of the grill as it preheats.
• season the salmon fillet with salt and pepper, and place the hot cedar plank skin-side down. close the lid on the grill, and whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest. baste the salmon with the glaze, and continue cooking until the salmon flakes easily with a fork, about 10 minutes total. serve the salmon garnished with chopped fresh chives and lemon wedges.

Butterscotch Lace Cookies

Ingredients

• Servings: 6
• 2 1/4 cups rolled oats
• 1 cup butter, melted
• 1 1/2 cups packed brown sugar
• 1/2 teaspoon salt
• 1 tablespoon molasses (optional)
• 3 tablespoons all-purpose flour
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract

Recipe

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


• place rolled oats and brown sugar in a bowl. pour melted butter over oats and stir to combine. let mixture stand at room temperature overnight so oats absorb butter.
• preheat oven to 375 degrees f (190 degrees c). grease a baking sheet very well, or line it with greased parchment paper.
• mix salt, molasses, flour, egg, and vanilla into oat mixture. drop level teaspoonfuls of dough 2 inches apart on prepared baking sheet. bake only 12 cookies per pan.
• bake in preheated oven until edges are brown, 5 to 7 minutes. allow to remain on sheet a few minutes, until firm, then immediately remove with spatula to cooling rack.