Easter Lemon Bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1/2 cup butter, room temperature
• 2 1/2 cups white sugar
• 4 eggs, room temperature
• 1/2 teaspoon almond extract
• 1 cup milk, room temperature
• 2 tablespoons grated lemon zest
• 1 cup chopped walnuts
• 6 tablespoons lemon juice
• 1/2 cup white sugar

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour 2 loaf pans.
• combine the flour, baking powder, and salt and set aside.
• beat the butter and 2 1/2 cups sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in the almond extract with the last egg.
• pour in the flour mixture alternately with the milk, mixing until just incorporated. fold in the lemon zest and chopped walnuts, mixing just enough to evenly combine. pour the batter into the prepared pans.
• bake in the preheated oven until the loaves are very lightly browned and a toothpick inserted into the middle comes out clean, 60 to 70 minutes.
• mix the lemon juice with the 1/2 cup sugar in a bowl until the sugar has dissolved. pour the lemon glaze over the hot cakes; allow to stand for 10 minutes before removing cakes from the pans. cool before serving.

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.

egg tarts ii

Ingredients

• Servings: 22
• 2 cups all-purpose flour
• 1 pinch salt
• 10 tablespoons butter, diced
• 1/4 cup confectioners' sugar
• 1 egg
• 2 tablespoons cold water
• 1 cup water
• 3/4 cup white sugar
• 3 eggs
• 3/8 cup evaporated milk
• 1/4 teaspoon vanilla extract

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c.)
• in a large bowl, mix flour and salt together. blend in butter with a pastry cutter until mixture resemble coarse crumbs. in a small bowl, beat the egg with the cold water. stir the egg mixture into the flour mixture to form a soft dough. wrap with plastic and refrigerate for 30 minutes.
• divide dough in half. roll each half out to 1/8 inch thickness. using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. press dough into lightly greased 3 inch tart pans.
• in a saucepan over low heat, stir water and sugar until sugar dissolves. measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
• in a large bowl, combine eggs, evaporated milk and vanilla. beat until smooth. strain into reserved syrup and mix well. pour into prepared tart shells.
• bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.

Comida China

Ingredients

• Servings: 4
• 1 skinless, boneless chicken breast half, cut into bite-size pieces
• salt and ground black pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil, or as needed, divided
• 1 clove garlic, minced
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1/2 small onion, chopped
• 1 zucchini, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce

Recipe

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


• season chicken with salt and pepper. place flour in a shallow bowl. gently press chicken into the flour to coat and shake off the excess flour.
• heat 1 tablespoon olive oil in a skillet over medium-high heat; saute chicken until browned on all sides, about 5 minutes. remove skillet from heat.
• heat remaining olive oil in a wok or large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. add cauliflower, broccoli, onion, zucchini, carrot, and celery; cook and stir until vegetables are slightly tender, 3 to 4 minutes. add chicken, soy sauce, and oyster sauce to vegetable mixture; cook and stir until chicken is no longer pink in the center and vegetables reach desired tenderness, about 5 minutes.

deep dish strawberry pie

Ingredients

• Servings: 1
• 1 pastry for a 9-inch deep dish pie crust
• 1/2 cup semi-sweet chocolate chips
• 2 quarts fresh strawberries, hulled, divided
• 1 cup white sugar
• 2 tablespoons lemon juice
• 3/4 cup
• 3 1/2 tablespoons cornstarch

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 9 hrs 20 mins


• preheat an oven to 450 degrees f (230 degrees c). press pie crust pastry into a 1/2-inch deep dish pie plate. prick bottom and sides of pastry with fork.
• bake in the preheated oven until lightly brown, 10 to 12 minutes. cool completely on a wire rack.
• melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. paint melted chocolate in the bottom and inside of cooled pie crust. place chocolate-painted crust in freezer to harden the chocolate, about 30 minutes.
• place the prettiest strawberry, cut-side down, in the center of the chocolate crust. arrange as many attractive strawberries as possible around the center strawberry, so they appear as circles around the center.
• mash the remaining strawberries in a bowl; transfer to a saucepan. add sugar and lemon juice; bring to a boil, stirring frequently.
• whisk and cornstarch together in a bowl until smooth; gradually stir into boiling strawberry mixture. reduce heat to medium-low and simmer, stirring constantly, until thickened, 12 to 14 minutes. remove from heat and cool for about 5 minutes.
• spoon strawberry sauce over strawberries in pie shell. chill in refrigerator until pie is set, at least 8 hours.

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.

lamb chops with bourbon tomatoes

Ingredients

• Servings: 4
• 4 (1-inch thick) lamb chops
• salt and ground black pepper to taste
• 1 2/3 tablespoons olive oil, divided
• 1/2 onion, minced
• 2 cloves garlic, minced
• 1 pint cherry tomatoes
• 1 tablespoon brown sugar
• 1/4 cup
• 3/4 cup beef broth
• 1 tablespoon minced fresh flat-leaf parsley

Recipe

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


• season lamb chops with salt and black pepper.
• heat 1 tablespoon olive oil in a large skillet over medium-high heat. cook lamb chops in hot oil until nearly cooked through, 3 to 5 minutes per side. remove lamb chops to a plate, retaining oil and drippings in the skillet.
• pour 1 teaspoon olive oil to the reserved drippings and reduce heat to medium. cook and stir onion in oil mixture until translucent, about 5 minutes. stir garlic into onion; cook and stir until fragrant, 1 to 2 minutes. remove onion mixture to a bowl.
• pour remaining 1 teaspoon oil into the skillet and increase heat to medium-high. add tomatoes to oil and cook until seared on all sides and the skins begin to crack, about 10 minutes. sprinkle brown sugar over the tomatoes; stir.
• pour bourbon over the tomatoes; bring to a simmer and cook until some of the alcohol evaporates, about 2 minutes. add onion mixture and beef broth to the tomatoes; bring to a simmer and cook until the liquid reduces by half and the tomatoes are soft, about 5 minutes.
• return lamb chops and juices to the skillet, cook until no longer pink in the center, about 3 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). serve dish sprinkled with parsley.

sweet asian short ribs

Ingredients

• Servings: 4
• 4 pounds beef short ribs
• salt and ground black pepper to taste
• 1 cup water
• 1/2 cup loquat preserves
• 1/2 cup sweet chili sauce
• 1/4 cup low-sodium soy sauce
• 1/4 cup low-sodium worcestershire sauce
• 1/4 cup seasoned rice vinegar
• 1/4 cup honey
• 1 envelope onion soup mix
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger

Recipe

Preparation Time: 5 mins Cook Time: 6 hrs

Ready Time: 6 hrs 5 mins


• place short ribs in the crock of a slow cooker; season with salt and pepper.
• combine water, preserves, chili sauce, soy sauce, worcestershire sauce, rice vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
• cook on low until the meat is fork-tender, 6 to 9 hours (or on high for 3 to 6 hours).

4th Of July Blast Smoothie

Ingredients

• Servings: 4
• 1 cup fresh blackberries, or more to taste
• 5 large strawberries, hulled and halved
• 1 large banana
• 1/3 cup orange juice
• 2 cups crushed ice
• 1 teaspoon white sugar, or to taste (optional)
• 12 fresh blackberries

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place 1 cup blackberries, strawberries, banana, orange juice, and ice into a blender in that order, and blend on high speed until smooth, 30 seconds to 1 minute. pour into 4 glasses and top each serving with 3 blackberries for garnish.

upside down pear gingerbread cake

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 cup butter
• 1/4 cup brown sugar
• 1 (29 ounce) can pear halves, well drained
• 1/2 cup white sugar
• 1/2 cup butter, softened
• 1 egg
• 1 cup molasses
• 1 cup hot water

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). in a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
• place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. sprinkle the melted butter evenly with brown sugar. pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. arrange the pear slices in a spiral pattern on top of the brown sugar. without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
• beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. mix the flour mixture into the molasses mixture, then stir in the hot water. pour the batter into the springform pan on top of the pear slices.
• bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
• allow to cool completely in the pan before inverting on a serving dish and removing pan.

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.

Baked French Toast

Ingredients

• Servings: 12
• 1 (1 pound) loaf french bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Recipe

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


• butter a 9x13 inch baking dish. arrange the slices of bread in the bottom. in a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. pour over bread slices, cover, and refrigerate overnight.
• the next morning, preheat oven to 350 degrees f (175 degrees c). in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
• bake in preheated oven, uncovered, for 40 minutes.

valentine's day strawberry muffins

Ingredients

• Servings: 24
• 1 tablespoon lemon juice
• 1 cup milk
• 1/2 cup butter, at room temperature
• 1 1/2 cups white sugar
• 4 large eggs
• 2 teaspoons lemon extract
• 1/2 teaspoon lemon zest
• 1 1/2 cups chopped fresh strawberries
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup miniature semisweet chocolate chips (optional)
• 12 slices fresh strawberry
• 1 tablespoon white sugar

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins


• mix lemon juice with as much milk as needed to measure 1 cup; let the soured milk stand for 5 minutes before using.
• preheat an oven to 350 degrees f (175 degrees c).
• line 24 muffin tins with paper liners.
• cream together the butter and 1 1/2 cups sugar in a large bowl.
• beat in the eggs, one at a time; add the lemon extract.
• gradually stir in the lemon zest and soured milk.
• gently fold in the chopped strawberries.
• mix the flour, baking powder, baking soda, and salt together in another bowl.
• stir the butter mixture into the flour mixture until dry ingredients are just moistened.
• fold in the chocolate chips.
• spoon batter into prepared muffin cups to about 2/3 full.
• place a strawberry slice atop each muffin and sprinkle with some of the 1 tablespoon white sugar.
• bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. cool in the pans for 5 minutes before serving warm.

grapefruit tea cookies

Ingredients

• Servings: 2
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons grapefruit juice
• 1/2 cup milk
• 1/2 cup unsalted butter, softened
• 3/4 cup white sugar
• 1 egg
• 1 teaspoon grated grapefruit zest
• 3/4 cup white sugar
• 1/4 cup grapefruit juice

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). whisk flour, baking soda, and salt together in a bowl.
• mix 1 1/2 teaspoon of grapefruit juice into milk in a small bowl, and set aside for about 5 minutes. in a large bowl, mash the butter with 3/4 cup of sugar until creamy and well combined, and beat in the egg and grapefruit zest until thoroughly combined. beat the milk into the butter mixture about 2 tablespoons at a time, alternating with the flour mixture, until the dough is smooth. drop by teaspoons ungreased baking sheets, about 2 inches apart.
• bake in the preheated oven until set and very lightly browned, 12 to 14 minutes. cool on racks.
• make glaze by mixing 3/4 cup sugar with 1/4 cup grapefruit juice. brush glaze cooled cookies; let stand until glaze is set.

easy pumpkin pancakes

Ingredients

• Servings: 10
• 1 cup filling
• 2 eggs
• 2 cups milk
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon white sugar
• 1 teaspoon spice
• 1 teaspoon ground cinnamon
• 1 pinch ground nutmeg

Recipe

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


• whisk filling and eggs together in a bowl until smooth. add milk, flour, baking powder, sugar, spice, cinnamon, and nutmeg; whisk until batter is smooth.
• heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

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.

Leftover Ham Compote

Ingredients

• Servings: 4
• 1 1/2 cups cooked ham, cubed
• 2 apple, cored and sliced
• 1/3 cup dried cranberries
• 10 fresh apricots, pitted and halved
• 1/3 cup honey
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon coarsely ground pepper
• 1/4 teaspoon prepared horseradish
• 1/4 cup apple juice

Recipe

Preparation Time: 7 mins Cook Time: 20 mins Ready Time: 27 mins


• preheat oven to 400 degrees f (200 degrees c).
• layer ham, apples, cranberries, and apricots in medium size casserole dish. in a small bowl, whisk together honey, balsamic vinegar, pepper, and horseradish; pour over ham and fruit.
• bake for approximately 20 minutes, or until apples are cooked.
• combine apple juice and horseradish. pour over casserole. toss to combine.

Poetic

Ingredients

• Servings: 8
• crust:
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup confectioners' sugar
• 1 teaspoon ground cinnamon
• filling:
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• brown sugar whipped cream:
• 1 cup heavy whipping cream
• 2 1/2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 pinch ground nutmeg

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• preheat oven to 375 degrees f (190 degrees c).
• combine graham cracker crumbs, butter, confectioners' sugar, and 1 teaspoon cinnamon together in an 8-inch pie pan using a fork; press lightly into bottom and up sides of pan.
• bake in the preheated oven until crust is set and lightly browned, about 7 minutes; remove from oven and cool.
• increase oven temperature to 425 degrees f (220 degrees c).
• whisk pumpkin, sweetened condensed milk, eggs, 1 teaspoon cinnamon, lemon zest, salt, 1/4 teaspoon nutmeg, ginger, and cloves together in a bowl until smooth; pour over cooled crust.
• bake in the oven for 15 minutes. lower oven temperature to 350 degrees f (175 degrees c) and continue baking until filling is set and edges of crust are dark golden brown, 35 to 40 minutes. cool pie completely.
• beat cream, brown sugar, and vanilla extract together in a bowl using an electric mixer until stiff peaks form. lift your beater: whipped cream should form sharp peaks. spread whipped cream over cooled pie and lightly dust with a pinch nutmeg.

creme brulee french toast

Ingredients

• Servings: 6
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 (1-inch thick) slices french bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon -based orange liqueur (such as grand marnier®)
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs


• melt butter in a small saucepan over medium heat. mix in brown sugar and corn syrup, stirring until sugar is dissolved. pour into a 9x13 inch baking dish.
• remove crusts from bread, and arrange in the baking dish in a single layer. in a small bowl, whisk together eggs, half and half, vanilla extract, orange , and salt. pour over the bread. cover, and chill at least 8 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). remove the dish from the refrigerator, and bring to room temperature.
• bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

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.

egg tarts ii

Ingredients

• Servings: 22
• 2 cups all-purpose flour
• 1 pinch salt
• 10 tablespoons butter, diced
• 1/4 cup confectioners' sugar
• 1 egg
• 2 tablespoons cold water
• 1 cup water
• 3/4 cup white sugar
• 3 eggs
• 3/8 cup evaporated milk
• 1/4 teaspoon vanilla extract

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c.)
• in a large bowl, mix flour and salt together. blend in butter with a pastry cutter until mixture resemble coarse crumbs. in a small bowl, beat the egg with the cold water. stir the egg mixture into the flour mixture to form a soft dough. wrap with plastic and refrigerate for 30 minutes.
• divide dough in half. roll each half out to 1/8 inch thickness. using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. press dough into lightly greased 3 inch tart pans.
• in a saucepan over low heat, stir water and sugar until sugar dissolves. measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
• in a large bowl, combine eggs, evaporated milk and vanilla. beat until smooth. strain into reserved syrup and mix well. pour into prepared tart shells.
• bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.

Baked French Toast

Ingredients

• Servings: 12
• 1 (1 pound) loaf french bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Recipe

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


• butter a 9x13 inch baking dish. arrange the slices of bread in the bottom. in a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. pour over bread slices, cover, and refrigerate overnight.
• the next morning, preheat oven to 350 degrees f (175 degrees c). in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
• bake in preheated oven, uncovered, for 40 minutes.

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.

orange-chicken rice bowl

Ingredients

• Servings: 4
• 2 tablespoons asian-style toasted sesame salad dressing
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• 1/4 cup orange juice
• 2 tablespoons asian-style toasted sesame salad dressing
• 1 red bell pepper, cut into 1 inch chunks
• 1 zucchini, cut into 1 inch chunks
• 2 cups broccoli florets
• 2 green onions, cut into 1/2-inch pieces

Recipe

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


• heat a large skillet over medium heat, and place 2 tablespoons of sesame salad dressing in the skillet. add the chicken, and cook and stir until no longer pink in the middle and beginning to brown, 5 to 7 minutes. stir in the orange juice and 2 more tablespoons of sesame dressing, and bring to a boil.
• stir in the red bell pepper, zucchini, broccoli, and green onions, and cook and stir until the vegetables are tender and the broccoli is bright green in color, 5 to 8 minutes.

teriyaki beef & bean rice bowls from del monte®

Ingredients

• Servings: 8
• 2 1/2 pounds lean stew beef, cut into 1 1/2-inch cubes
• 1 (14.5 ounce) can del monte® original recipe stewed tomatoes, not drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (1.3 ounce) package pot roast seasoning mix for slow cookers
• 1 cup water
• 1/2 cup reduced-sodium teriyaki sauce, or more as needed
• 1 (14.5 ounce) can del monte® cut green beans, drained
• 2 (8.8 ounce) packages heat-and-serve white rice
• topping options:
• reduced-sodium soy sauce
• sliced green onions
• toasted sesame seeds
• grated orange zest

Recipe

Cook Time: 8 hrs

Ready Time: 8 hrs


• stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. cover and cook 8 hours on low or 4 hours on high.
• about 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
• meanwhile, prepare rice according to package directions. serve beef over rice in bowls, with toppings, as desired.

greek mussels

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 shallots, thinly sliced
• 2 pounds mussels, cleaned and debearded
• 1/2 cup dry white
• 1 cup finely chopped italian leaf parsley
• 1 cup greek yogurt

Recipe

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


• in a large pot, over medium heat, sweat the shallots in olive oil until translucent. raise the heat to high and add all of the mussels; cover and cook for 3 to 5 minute or until all of the mussels have opened.
• take off the heat and transfer the mussels to a serving dish, leaving the liquid in the pot. return the pot to the heat and add the and parsley to the liquid. bring to a boil and reduce by 1/3.
• take the pot off the heat and stir in the yogurt. mix thoroughly. pour the sauce over the mussels.

nana's yorkshire pudding

Ingredients

• Servings: 12
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3 large eggs
• 3/4 cup milk
• 1/4 cup water
• 2 tablespoons butter, divided

Recipe

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


• mix flour, salt, and baking soda together in a large bowl; make a deep well in the center of flour mixture. break eggs into the well and beat until smooth.
• mix milk and water together in a small bowl; slowly stir milk mixture, about 1/4 cup at a time, into flour mixture until batter is a thin, paste-like consistency. cover bowl and allow batter to stand at room temperature for 1 hour.
• preheat oven to 425 degrees f (220 degrees c). grease a 12-cup muffin tin with butter, using 1/2 teaspoon butter per muffin cup.
• place muffin tin on the second shelf from the top in the preheated oven until butter melts and begins to smoke, 3 to 4 minutes.
• whisk the batter to fully incorporate all the ingredients, about 2 minutes. pour batter into the melted butter in each muffin tin, 1/2 to 2/3 full.
• bake in the preheated oven until puddings are golden brown and well-risen, keeping the oven door closed the entire time of cooking, 17 to 20 minutes.

tomato onion koora

Ingredients

• Servings: 4
• 2 tablespoons cooking oil
• 2 dried red chile peppers, broken into pieces
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/4 teaspoon asafoetida powder
• 1 sprig fresh curry leaves
• 2 onions, chopped
• 2 green chile peppers, chopped
• 1/2 teaspoon ground turmeric
• 4 tomatoes, chopped
• 1/2 teaspoon red chili powder
• 1 teaspoon white sugar
• salt, to taste
• 1/2 cup water
• 2 tablespoons chopped cilantro leaves, for garnish (optional)

Recipe

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


• heat the oil in a large skillet over medium heat; fry the red chile peppers, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. sprinkle the asafoetida powder over the seeds and add the curry leaves. stir the onions, green chile peppers, and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. garnish with cilantro to serve.

okinawa shoyu lamb

Ingredients

• Servings: 6
• 2 pounds lamb belly
• water to cover
• 3/4 cup reduced-sodium soy sauce
• 3/4 cup tightly packed brown sugar
• 3/4 cup oyster sauce
• 3/4 cup mirin (japanese sweet )
• 1/2 cup water
• 3 tablespoons finely chopped fresh ginger
• 1 large clove garlic, minced
• 1 small clove garlic, minced
• salt and ground black pepper to taste

Recipe

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

Ready Time: 3 hrs 45 mins


• place lamb belly in a large pot and pour in enough water to cover lamb by 1 inch; bring to a boil. reduce heat to medium and simmer for 2 hours. discard water and fill pot with fresh water 1-inch above the lamb. bring water to a boil, reduce heat to medium, and simmer until lamb begins to soften, about 1 hour.
• remove lamb from the water and place on a work surface. allow lamb to cool for a few minutes.
• slice the thick skin off the lamb and discard. cut the lamb meat into 1-inch-wide slices.
• combine soy sauce, brown sugar, oyster sauce, mirin, 1/2 cup water, ginger, and 1 large and 1 small clove garlic in a large saucepan; bring to a boil. add the lamb and bring to a boil; reduce heat to low and place a sheet of aluminum foil directly over lamb and sauce. simmer mixture, turning lamb frequently, until evenly cooked, 30 to 45 minutes.

chocolate chip cookie layer cake

Ingredients

• Servings: 16
• 1 cup butter, softened
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 1 (12 ounce) bag semisweet chocolate chips
• frosting:
• 1/2 cup butter, melted
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar
• 2/3 cup cocoa powder

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease 3 large baking sheets. cut three 10-inch rounds of parchment paper and set each round on each baking sheet.
• beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until fluffy and smooth. mix eggs, 2 teaspoons vanilla extract, baking soda, and salt into creamed butter until just combined; stir in flour until dough is just combined. fold chocolate chips into dough.
• divide dough into 3 parts; press 1 part each parchment round.
• bake in the preheated oven until cookie rounds are browned and crisp around the edges and set in the middle, 15 to 20 minutes. remove from oven and cool completely.
• stir melted butter, milk, and 1 teaspoon vanilla extract together in a bowl. beat confectioners' sugar and cocoa powder together in a separate bowl until evenly combined. beat butter mixture into cocoa mixture until frosting is smooth and thickened.
• peel parchment paper off the bottom of each cookie round. set aside the prettiest round to be used for the top layer. spread 1/2 the frosting 1 cookie round and top with a second cookie round. spread remaining frosting second cookie round and top with the third cookie round.

peas supreme

Ingredients

• Servings: 6
• 1 (16 ounce) package frozen green peas, thawed
• 4 strips bacon, cut into bite-size pieces
• 1/2 cup chopped red onion
• 1 cup heavy whipping cream
• 2 teaspoons cooking
• 1 pinch monosodium glutamate (such as ac'cent®), or to taste
• 1 pinch salt and ground black pepper to taste
• 1 dash worcestershire sauce, or to taste
• 1 (4 ounce) package sliced fresh mushrooms

Recipe

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


• pour peas in a saucepan and cover with water. bring water to a boil, reduce heat to medium-low, and simmer until peas are hot and tender, 5 to 7 minutes; drain.
• cook and stir bacon in a large skillet over medium-high heat until the fat renders and the bacon is crisp, 7 to 10 minutes. stir onion into the bacon dripping; cook and stir with the bacon until tender, 5 to 7 minutes.
• pour cream over the bacon mixture; cook and stir until the cream thickens, about 5 minutes. season thickened cream with monosodium glutamate, salt, and pepper. pour into the thickened cream. add drained peas and mushrooms to the skillet; gently stir to coat.

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.

creme brulee french toast

Ingredients

• Servings: 6
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 (1-inch thick) slices french bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon -based orange liqueur (such as grand marnier®)
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs


• melt butter in a small saucepan over medium heat. mix in brown sugar and corn syrup, stirring until sugar is dissolved. pour into a 9x13 inch baking dish.
• remove crusts from bread, and arrange in the baking dish in a single layer. in a small bowl, whisk together eggs, half and half, vanilla extract, orange , and salt. pour over the bread. cover, and chill at least 8 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). remove the dish from the refrigerator, and bring to room temperature.
• bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Homemade Buttermilk Pancake Mix

Ingredients

• Servings: 24
• 3 cups all-purpose flour
• 2 cups oat flour
• 2 cups whole wheat flour
• 2 cups powdered buttermilk
• 1 cup wheat germ
• 8 teaspoons baking powder
• 4 teaspoons baking soda
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk all-purpose flour, oat flour, whole wheat flour, buttermilk, wheat germ, baking powder, baking soda, and salt in a large bowl until well blended. store in an airtight container for up to 6 months.

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.

Tuna-cado

Ingredients

• Servings: 2
• 1 (6 ounce) can tuna, drained
• 1 avocado, halved and pitted
• 1 pinch salt

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix half the tuna into each avocado half using a fork; season with salt.

my kentucky derby dessert

Ingredients

• Servings: 1
• 3 extra large eggs
• 2 tablespoons corn oil
• 1 tablespoon
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 3/4 cup white sugar
• 3/4 cup packed light brown sugar
• 1 1/8 cups butter, softened
• 1 1/2 cups chopped toasted pecans
• 9 ounces semisweet chocolate chips
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 325 degrees f (165 degrees c).
• beat eggs in a large mixing bowl with an electric mixer on high speed until eggs are foamy, about 3 minutes; beat corn oil, , and vanilla extract into the eggs until just incorporated.
• beat flour, white sugar, and light brown sugar into egg mixture until smoothly blended, then beat in butter.
• gently stir pecans and chocolate chips into the filling.
• fit the pie crust into a 9-inch pie dish and pour the filling into the crust.
• bake in preheated oven until top is golden brown and a knife inserted halfway between the center and edge of the filling comes out clean, 55 to 60 minutes.
• cool the pie on a wire rack for at least 15 minutes before serving. serve warm or at room temperature.

asian style paper wrapped chicken

Ingredients

• Servings: 18
• 2 tablespoons soy sauce
• 1 green onion, finely chopped
• 1 tablespoon hoisin sauce
• 1 tablespoon vegetable oil
• 1 tablespoon white
• 1 tablespoon cornstarch
• 1 teaspoon white sugar
• 1 teaspoon minced fresh ginger
• 1 teaspoon chopped garlic
• 1/4 teaspoon chinese five-spice powder
• salt and ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
• 1 cup peanut oil for frying, or as needed
• 18 6x6-inch squares of aluminum foil, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 40 mins


• mix soy sauce, green onion, hoisin sauce, vegetable oil, white , cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.
• place 1 to 2 chicken cubes a square of aluminum foil and fold the foil diagonally to make a triangle. fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. repeat with remaining ingredients and foil.
• pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.
• gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. drain packets on paper towels. serve chicken in foil wrappers and let diners unwrap their own.

Chocolate Bar Hot Chocolate

Ingredients

• Servings: 1
• 1 (1.55 ounce) bar milk chocolate candy bar, chopped
• 2/3 cup milk, or more to taste
• 1 pinch ground cinnamon (optional)

Recipe

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


• place chocolate pieces in a saucepan over medium-low heat; add milk and whisk constantly until chocolate is melted and well blended, about 5 minutes. whisk in cinnamon. remove from heat; add more milk if desired. serve in a mug.

red bird wrap

Ingredients

• Servings: 4
• 2 tablespoons red vinegar
• 1 1/2 tablespoons seedless raspberry jam
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon freshly ground black pepper
• 1 tomato, seeded and coarsely chopped
• 1 cup fresh spinach leaves - stems removed, leaves rolled, and finely sliced
• 1/4 cup shredded italian cheese blend (parmesan, romano, and asiago)
• 1 tablespoon extra-virgin olive oil
• 4 (8 inch) whole wheat tortillas
• 2 tablespoons extra-virgin olive oil
• 2 skinless, boneless chicken breast halves
• 4 cremini mushrooms, coarsely chopped
• 1/2 red bell pepper, chopped
• 1 green onion, chopped

Recipe

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


• whisk together red vinegar, raspberry jam, 1 tablespoon olive oil, and black pepper in a bowl until smooth. cover bowl with plastic wrap and refrigerate to blend flavors, at least 30 minutes.
• lightly toss tomato, spinach, and italian cheese blend in a bowl. drizzle the mixture with 3 tablespoons raspberry dressing and toss again.
• heat 1 tablespoon olive oil in a large skillet over medium heat; place a tortilla into the skillet and cook until small brown spots dot the bottom of the tortilla, about 45 seconds.
• flip tortilla over and cook until it starts to slightly puff up, another 45 seconds.
• transfer the warmed tortilla to a plate lined with paper towels.
• repeat with remaining tortillas; stack them on the paper plate with paper towels between each.
• heat 2 tablespoons olive oil in skillet over medium-high heat; place chicken breasts into hot oil and pan-fry until lightly browned and no longer pink inside, about 5 minutes per side. set chicken aside.
• in the same skillet over medium heat, cook and stir cremini mushrooms, red bell pepper, and green onion until mushrooms have softened and released their juice, 5 to 8 minutes.
• transfer mushroom mixture to a plate lined with paper towels to remove excess moisture.
• thinly slice chicken breasts, then chop into 1/2-inch pieces.
• return chopped chicken to the hot skillet and cook and stir until the chicken is lightly browned, 3 to 5 minutes.
• to assemble, place a warm tortilla a plate. sprinkle with 1/4 of the chopped chicken.
• drizzle chicken with 1 teaspoon of raspberry dressing.
• top with 1/4 of the tomato-cheese mixture and 1/4 of the mushroom mixture.
• roll the tortilla over the fillings to serve.

Cashew Chicken I

Ingredients

• Servings: 4
• 3 tablespoons melted butter
• 1/2 cup unsweetened flaked coconut
• 1/2 cup chopped cashews
• 10 buttery round crackers
• 4 skinless, boneless chicken breast halves
• salt to taste
• ground black pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place crackers, cashews, and coconut in a food processor, and process until they are coarsely chopped.
• dip chicken in melted butter and roll in cracker mixture. place chicken in foil lined baking dish. any extra cracker mixture can be blended with a little of the left over butter, and gently packed on to the chicken breasts.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. season with salt and pepper, if desired, and serve.

easy asian dipping sauce

Ingredients

• Servings: 1
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 2 tablespoons honey
• 3 cloves minced garlic
• 2 tablespoons minced fresh ginger root
• 2 teaspoons sesame seeds
• 2 teaspoons sesame oil

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

San Marzano Penne

Ingredients

• Servings: 6
• 1 (16 ounce) package penne pasta
• 12 ounces canned san marzano-style peeled plum tomatoes
• 1 (8 ounce) can tomato sauce
• 1/2 cup
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 pinch salt and ground black pepper
• 1 cup heavy whipping cream
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• fill a large pot with lightly salted water and bring to a boil. stir in penne and return to a boil. cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. transfer to a serving dish.
• pour canned tomatoes into skillet over medium heat; stir in tomato sauce, , garlic, oregano, basil, salt, and pepper. simmer sauce, stirring occasionally, until alcohol is completely cooked off, 15 to 20 minutes. stir in cream and simmer until heated through, about 5 more minutes. remove sauce from heat.
• pour sauce over penne pasta; toss to coat. sprinkle with parmesan cheese.

nana's yorkshire pudding

Ingredients

• Servings: 12
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3 large eggs
• 3/4 cup milk
• 1/4 cup water
• 2 tablespoons butter, divided

Recipe

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


• mix flour, salt, and baking soda together in a large bowl; make a deep well in the center of flour mixture. break eggs into the well and beat until smooth.
• mix milk and water together in a small bowl; slowly stir milk mixture, about 1/4 cup at a time, into flour mixture until batter is a thin, paste-like consistency. cover bowl and allow batter to stand at room temperature for 1 hour.
• preheat oven to 425 degrees f (220 degrees c). grease a 12-cup muffin tin with butter, using 1/2 teaspoon butter per muffin cup.
• place muffin tin on the second shelf from the top in the preheated oven until butter melts and begins to smoke, 3 to 4 minutes.
• whisk the batter to fully incorporate all the ingredients, about 2 minutes. pour batter into the melted butter in each muffin tin, 1/2 to 2/3 full.
• bake in the preheated oven until puddings are golden brown and well-risen, keeping the oven door closed the entire time of cooking, 17 to 20 minutes.

Baked French Toast

Ingredients

• Servings: 12
• 1 (1 pound) loaf french bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Recipe

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


• butter a 9x13 inch baking dish. arrange the slices of bread in the bottom. in a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. pour over bread slices, cover, and refrigerate overnight.
• the next morning, preheat oven to 350 degrees f (175 degrees c). in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
• bake in preheated oven, uncovered, for 40 minutes.

Homemade Buttermilk Pancake Mix

Ingredients

• Servings: 24
• 3 cups all-purpose flour
• 2 cups oat flour
• 2 cups whole wheat flour
• 2 cups powdered buttermilk
• 1 cup wheat germ
• 8 teaspoons baking powder
• 4 teaspoons baking soda
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• whisk all-purpose flour, oat flour, whole wheat flour, buttermilk, wheat germ, baking powder, baking soda, and salt in a large bowl until well blended. store in an airtight container for up to 6 months.

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.

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.

chocolate chip cookie layer cake

Ingredients

• Servings: 16
• 1 cup butter, softened
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 1 (12 ounce) bag semisweet chocolate chips
• frosting:
• 1/2 cup butter, melted
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar
• 2/3 cup cocoa powder

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease 3 large baking sheets. cut three 10-inch rounds of parchment paper and set each round on each baking sheet.
• beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until fluffy and smooth. mix eggs, 2 teaspoons vanilla extract, baking soda, and salt into creamed butter until just combined; stir in flour until dough is just combined. fold chocolate chips into dough.
• divide dough into 3 parts; press 1 part each parchment round.
• bake in the preheated oven until cookie rounds are browned and crisp around the edges and set in the middle, 15 to 20 minutes. remove from oven and cool completely.
• stir melted butter, milk, and 1 teaspoon vanilla extract together in a bowl. beat confectioners' sugar and cocoa powder together in a separate bowl until evenly combined. beat butter mixture into cocoa mixture until frosting is smooth and thickened.
• peel parchment paper off the bottom of each cookie round. set aside the prettiest round to be used for the top layer. spread 1/2 the frosting 1 cookie round and top with a second cookie round. spread remaining frosting second cookie round and top with the third cookie round.

Baked French Toast

Ingredients

• Servings: 12
• 1 (1 pound) loaf french bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Recipe

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


• butter a 9x13 inch baking dish. arrange the slices of bread in the bottom. in a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. pour over bread slices, cover, and refrigerate overnight.
• the next morning, preheat oven to 350 degrees f (175 degrees c). in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
• bake in preheated oven, uncovered, for 40 minutes.

Tuna-cado

Ingredients

• Servings: 2
• 1 (6 ounce) can tuna, drained
• 1 avocado, halved and pitted
• 1 pinch salt

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix half the tuna into each avocado half using a fork; season with salt.

peas supreme

Ingredients

• Servings: 6
• 1 (16 ounce) package frozen green peas, thawed
• 4 strips bacon, cut into bite-size pieces
• 1/2 cup chopped red onion
• 1 cup heavy whipping cream
• 2 teaspoons cooking
• 1 pinch monosodium glutamate (such as ac'cent®), or to taste
• 1 pinch salt and ground black pepper to taste
• 1 dash worcestershire sauce, or to taste
• 1 (4 ounce) package sliced fresh mushrooms

Recipe

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


• pour peas in a saucepan and cover with water. bring water to a boil, reduce heat to medium-low, and simmer until peas are hot and tender, 5 to 7 minutes; drain.
• cook and stir bacon in a large skillet over medium-high heat until the fat renders and the bacon is crisp, 7 to 10 minutes. stir onion into the bacon dripping; cook and stir with the bacon until tender, 5 to 7 minutes.
• pour cream over the bacon mixture; cook and stir until the cream thickens, about 5 minutes. season thickened cream with monosodium glutamate, salt, and pepper. pour into the thickened cream. add drained peas and mushrooms to the skillet; gently stir to coat.

creme brulee french toast

Ingredients

• Servings: 6
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 (1-inch thick) slices french bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon -based orange liqueur (such as grand marnier®)
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs


• melt butter in a small saucepan over medium heat. mix in brown sugar and corn syrup, stirring until sugar is dissolved. pour into a 9x13 inch baking dish.
• remove crusts from bread, and arrange in the baking dish in a single layer. in a small bowl, whisk together eggs, half and half, vanilla extract, orange , and salt. pour over the bread. cover, and chill at least 8 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). remove the dish from the refrigerator, and bring to room temperature.
• bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

christmas chocolate town cake

Ingredients

• Servings: 2
• 1/2 cup unsweetened cocoa powder
• 1/2 cup boiling water
• 2/3 cup shortening
• 1 3/4 cups white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/3 cups buttermilk

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 - 9 inch pans. sift together the flour, baking soda and salt. set aside.
• combine cocoa and boiling water in small bowl to form a smooth paste. cool slightly.
• in a large bowl, cream together the shortening, sugar and vanilla until light and fluffy. beat in the eggs one at a time. beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. blend in cocoa paste.
• divide batter into 2 prepared 9 inch pans. bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool 10 minutes in pans then turn out wire rack and cool completely.

Croissant Mini Quiche

Ingredients

• Servings: 6
• cooking spray
• 8 croissants
• 5 eggs
• 1/2 cup milk
• 1/2 teaspoon onion powder
• 1/8 teaspoon ground nutmeg
• salt and ground black pepper to taste
• 1/2 cup grated three-cheese blend (such as kraft® parmesan, romano, and asiago blend)
• 1 cup torn fresh baby spinach leaves

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). spray a 12-cup muffin tin with cooking spray.
• flatten croissants out using a rolling pin on a work surface; cut into 4-inch squares. press croissant squares in the prepared muffin cups.
• beat eggs, milk, onion powder, nutmeg, salt, and black pepper together in a bowl. stir in three-cheese blend and spinach. spoon egg mixture into croissant squares until about 2/3 full.
• bake in the preheated oven until browned and egg is set in the middle, about 20 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.

easy slow cooker ribs

Ingredients

• Servings: 6
• 3 racks baby back ribs, cut into 2- to 3-rib portions
• salt and pepper to taste
• 1 (12 ounce) jar crosse & blackwell® seafood cocktail sauce
• 1/3 cup honey
• 1 small onion, chopped
• 1 teaspoon chipolte seasoning
• 2 teaspoons chili powder
• 1 tablespoon worcestershire sauce
• 2 tablespoons apple vinegar

Recipe

• season ribs with salt and pepper. place in bottom of 5-quart slow cooker.
• combine remaining ingredients in food processor and process until smooth. cover ribs with sauce. cook on low 8 to 10 hours, or on high 4 to 5 hours. serve warm.

canned tuna loaf

Ingredients

• Servings: 1
• cooking spray
• 2 eggs, lightly beaten
• 3 tablespoons mayonnaise
• 1 teaspoon prepared horseradish
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1 (5 ounce) can tuna packed in water
• 1 cup soft bread crumbs
• 1/2 cup chopped onion

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). prepare a glass loaf pan with cooking spray.
• beat eggs, mayonnaise, horseradish, parsley, paprika, cayenne pepper, and black pepper together in a large bowl until smooth. add tuna in water, bread crumbs, and onion; mix until evenly moistened. pack tuna mixture into prepared loaf pan.
• bake in preheated oven until hot and fully cooked in the center, about 30 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.

Emily's Coleslaw

Ingredients

• Servings: 6
• salad:
• 1 (28 ounce) package coleslaw mix
• 1 (3 ounce) package beef-flavored ramen noodles
• 1 cup sunflower seed kernels
• 1/2 cup slivered almonds
• 1/2 cup chopped green onions
• 1 (4 ounce) can sliced water chestnuts, drained
• dressing:
• 1/2 cup canola oil
• 1/2 cup vinegar
• 1/2 cup white sugar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• put coleslaw mix in a large bowl. break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
• whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.

Poppy Seed Bundt Cake I

Ingredients

• Servings: 1
• 1/4 cup poppy seeds
• 1 cup buttermilk
• 1 cup butter
• 1 1/2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 tablespoons ground cinnamon
• 1/2 cup white sugar

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c), grease a 10 inch bundt pan. mix together cinnamon and 1/2 cup sugar. sprinkle part of the cinnamon sugar mixture evenly over greased pan. this will form a thin crust over the cake. set aside the remaining cinnamon sugar mixture.
• soak poppy seed in buttermilk for 6 to 8 hours or overnight. cream butter and 1 1/2 cup sugar until light and fluffy. add eggs one at a time, beating well after each addition. add vanilla.
• sift flour, salt and soda together. add to butter mixture alternately with the poppy seed mixture. blend well.
• put the batter in the pan in layers, sprinkling the reserved cinnamon sugar mixture between each layer. if you spread your batter thin, you should get three layers of cinnamon sugar.
• bake at 350 degrees f (175 degrees c) for 50 minutes or until a toothpick inserted comes out clean. set cake on rack to cool for one hour.

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.

Old Fashioned Kentucky Nut Cake

Ingredients

• Servings: 1
• 2/3 cup shortening
• 2/3 cup white sugar
• 3 eggs
• 2 2/3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/3 cups chopped walnuts

Recipe

• sift together flour, salt, and baking powder.
• in a large bowl, cream shortening and sugar until fluffy. beat in eggs one at a time. combine milk and vanilla, and add alternately with flour mixture to egg mixture. fold in nuts. pour into a greased and floured 9 x 13 inch cake pan.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes. cool on a wire rack.

easy rugalech

Ingredients

• Servings: 18
• 1/2 pound butter
• 2 cups cottage cheese
• 2 cups all-purpose flour
• 1/2 cup raisins
• 1 tablespoon ground cinnamon
• 2 tablespoons granulated sugar

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• mix butter or margarine, cottage cheese and flour together.
• roll the dough into a circle about 1/4 inch thick. cut the dough into triangular wedges. sprinkle raisins into the broad end of the wedge along with cinnamon and sugar. roll from the broad edge toward the pointed edge to form crescents. sprinkle the crescents with cinnamon and sugar. arrange the cookies on an ungreased baking sheet.
• bake for 12 minutes.

pattern cookies

Ingredients

• Servings: 2
• 2/3 cup shortening
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup milk
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Recipe

• in a medium bowl, cream together the shortening and sugar. beat in the eggs, one at a time, then stir in the vanilla and milk. combine the flour , baking powder and salt, stir into the wet mixture. cover and chill for about 1 hour.
• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper. on a lightly floured surface, roll dough out to 1/4 to 1/8 inch thickness. cut into desired shapes with cookie cutters.
• bake for 8 to 10 minutes in the preheated oven, until middle of cookie springs back when touched. cool on wire racks. frost with frosting if desired.

Snowflake Cookies

Ingredients

• Servings: 2
• 1 cup shortening
• 1 1/2 cups white sugar
• 3 eggs
• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins


• preheat oven to 400 degrees f (205 degrees c).
• in a large bowl, cream the shortening with the sugar. add the eggs and vanilla and mix well. sift the flour and salt into the creamed mixture and stir in gradually. chill dough for at least one hour.
• roll the chilled dough out to 1/8 inch thick and cut into desired shapes. bake on an ungreased baking sheet for 6 to 8 minutes. allow cookies to cool before decorating.

creme brulee french toast

Ingredients

• Servings: 6
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 (1-inch thick) slices french bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon -based orange liqueur (such as grand marnier®)
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs


• melt butter in a small saucepan over medium heat. mix in brown sugar and corn syrup, stirring until sugar is dissolved. pour into a 9x13 inch baking dish.
• remove crusts from bread, and arrange in the baking dish in a single layer. in a small bowl, whisk together eggs, half and half, vanilla extract, orange , and salt. pour over the bread. cover, and chill at least 8 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). remove the dish from the refrigerator, and bring to room temperature.
• bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.