Ingredients
1 1/4 pounds fresh asparagus, cut into 2 inch pieces
1 (4 ounce) jar diced pimientos, drained
1/3 cup sliced green onions
1/2 cup olive or vegetable oil
1/4 cup cider or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
Directions
In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
7/15/2011
Yummy or not :Almond, Apple Cinnamon Scones recipe.
Ingredients
2 cups all-purpose flour
1/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons shortening, chilled
2 apple - peeled, cored and chopped
1 egg, lightly beaten
1/2 cup plain yogurt
1 tablespoon milk
1 1/2 teaspoons almond extract
1 tablespoon milk
1 egg, lightly beaten
2 tablespoons cinnamon sugar
1/4 cup sliced almonds
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the apples.
Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges, and place on prepared baking sheet.
To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds.
Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
2 cups all-purpose flour
1/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons shortening, chilled
2 apple - peeled, cored and chopped
1 egg, lightly beaten
1/2 cup plain yogurt
1 tablespoon milk
1 1/2 teaspoons almond extract
1 tablespoon milk
1 egg, lightly beaten
2 tablespoons cinnamon sugar
1/4 cup sliced almonds
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the apples.
Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges, and place on prepared baking sheet.
To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds.
Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
Yummy or not :Apple Delight recipe.
Ingredients
2 (21 ounce) cans apple pie filling
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour apple pie filling into a 9x13-inch pan. Sprinkle cake mix over apples. Drizzle melted butter on top, stirring slightly to evenly moisten dry cake batter. Bake 30 minutes. Serve hot or cold.
2 (21 ounce) cans apple pie filling
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour apple pie filling into a 9x13-inch pan. Sprinkle cake mix over apples. Drizzle melted butter on top, stirring slightly to evenly moisten dry cake batter. Bake 30 minutes. Serve hot or cold.
Yummy or not :Bacon Dumplings recipe.
Ingredients
2 slices bacon
2 cups all-purpose flour
1 pinch salt
1 1/2 tablespoons baking powder
1 teaspoon dried parsley
ground black pepper to taste
1/4 cup milk
1 quart vegetable broth
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
In a large bowl sift together flour, salt and baking powder. Gently stir in parsley and pepper. In a 1 cup measuring cup, beat eggs and add enough milk to reach the 1/2 cup level. Stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended. Add more milk if dough is too dry. Stir in the crumbled bacon; mix well.
In a 2 quart saucepan heat broth over medium heat. Drop dough by spoonfuls into simmering broth. Cover and cook about 12 minutes, or until done.
2 slices bacon
2 cups all-purpose flour
1 pinch salt
1 1/2 tablespoons baking powder
1 teaspoon dried parsley
ground black pepper to taste
1/4 cup milk
1 quart vegetable broth
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
In a large bowl sift together flour, salt and baking powder. Gently stir in parsley and pepper. In a 1 cup measuring cup, beat eggs and add enough milk to reach the 1/2 cup level. Stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended. Add more milk if dough is too dry. Stir in the crumbled bacon; mix well.
In a 2 quart saucepan heat broth over medium heat. Drop dough by spoonfuls into simmering broth. Cover and cook about 12 minutes, or until done.
Yummy or not :Blueberry Banana Pie recipe.
Ingredients
1 (8 ounce) package cream cheese
1/3 cup white sugar
2 bananas, peeled and sliced
1 cup blueberry pie filling
1 cup heavy cream
1/2 cup white sugar
1 (9 inch) pie shell, baked
Directions
In a medium bowl, combine cream cheese and 1/3 cup sugar. Beat until fluffy. Spoon mixture into baked pie shell and spread evenly. Arrange banana slices on cream cheese layer. Spread pie filling on top of banana slices
In a medium bowl, combine 1 cup cream and 1/2 cup sugar. Beat until stiff. Spread whipped cream on top of pie. Chill in refrigerator until ready to serve.
1 (8 ounce) package cream cheese
1/3 cup white sugar
2 bananas, peeled and sliced
1 cup blueberry pie filling
1 cup heavy cream
1/2 cup white sugar
1 (9 inch) pie shell, baked
Directions
In a medium bowl, combine cream cheese and 1/3 cup sugar. Beat until fluffy. Spoon mixture into baked pie shell and spread evenly. Arrange banana slices on cream cheese layer. Spread pie filling on top of banana slices
In a medium bowl, combine 1 cup cream and 1/2 cup sugar. Beat until stiff. Spread whipped cream on top of pie. Chill in refrigerator until ready to serve.
Yummy or not :Banana Peanut Butter Bread recipe.
Ingredients
1/2 cup butter, softened
1 cup white sugar
1/2 cup peanut butter
2 bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped walnuts
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
1/2 cup butter, softened
1 cup white sugar
1/2 cup peanut butter
2 bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped walnuts
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
Yummy or not :Allison's Cold Crab Dip recipe.
Ingredients
2 (8 ounce) packages cream cheese, softened
3 tablespoons milk
2 green onions, finely chopped
2 tablespoons prepared horseradish
2 (6 ounce) cans crabmeat, drained and flaked
Directions
In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.
2 (8 ounce) packages cream cheese, softened
3 tablespoons milk
2 green onions, finely chopped
2 tablespoons prepared horseradish
2 (6 ounce) cans crabmeat, drained and flaked
Directions
In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.
Yummy or not :Black Bean Huevos Rancheros recipe.
Ingredients
1 1/2 cups fresh tomatoes, seeded and finely chopped
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
salt, to taste
2 teaspoons canola oil
2 cloves garlic, minced
1 (19 ounce) can black beans, drained and rinsed
1/2 cup chicken broth
1 teaspoon chopped chipotle chiles in adobo sauce
8 (7 inch) corn tortillas
1/2 cup shredded Monterey Jack cheese
4 eggs
Directions
To make the salsa, stir the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt to taste, together in a bowl until well blended. Cover, and refrigerate until needed.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat, and keep warm.
Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil.
Bake tortillas in preheated oven until cheese melts, about 5 minutes.
Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness.
To assemble huevos rancheros, place filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.
1 1/2 cups fresh tomatoes, seeded and finely chopped
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
salt, to taste
2 teaspoons canola oil
2 cloves garlic, minced
1 (19 ounce) can black beans, drained and rinsed
1/2 cup chicken broth
1 teaspoon chopped chipotle chiles in adobo sauce
8 (7 inch) corn tortillas
1/2 cup shredded Monterey Jack cheese
4 eggs
Directions
To make the salsa, stir the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt to taste, together in a bowl until well blended. Cover, and refrigerate until needed.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat, and keep warm.
Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil.
Bake tortillas in preheated oven until cheese melts, about 5 minutes.
Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness.
To assemble huevos rancheros, place filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.
Yummy or not :Amish Sourdough Pancakes recipe.
Ingredients
2 cups buttermilk pancake mix
1 1/2 cups water
1 cup Amish Friendship Bread Starter
Directions
Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
2 cups buttermilk pancake mix
1 1/2 cups water
1 cup Amish Friendship Bread Starter
Directions
Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Yummy or not :Baked Creamed Corn II recipe.
Ingredients
1/2 cup butter
1 (8 ounce) package whipped cream cheese
1 cube chicken bouillon
1 (10 ounce) package frozen corn kernels, thawed
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
salt to taste
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
1/2 cup crushed buttery round crackers
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch casserole dish.
In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg, and salt. Stir in the cream. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.
Bake 20 minutes in the preheated oven, or until lightly browned.
1/2 cup butter
1 (8 ounce) package whipped cream cheese
1 cube chicken bouillon
1 (10 ounce) package frozen corn kernels, thawed
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
salt to taste
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
1/2 cup crushed buttery round crackers
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch casserole dish.
In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg, and salt. Stir in the cream. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.
Bake 20 minutes in the preheated oven, or until lightly browned.
Yummy or not :Bread N Butter Dressing recipe.
Ingredients
8 slices bread
6 tablespoons butter or margarine, divided
3/4 cup chicken broth
1/4 cup chopped onion
1/2 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Toast bread and spread with 2 tablespoons of butter; cut into 3/4-in. cubes. Place in a 1-qt. microwave-safe dish set aside. Place remaining butter in a microwave-safe bowl; cover and microwave on high for 50-60 seconds. stir in broth, onion and seasonings. Pour over the bread cubes and toss to coat. Microwave, uncovered, on high for 6 minutes, stirring once.
8 slices bread
6 tablespoons butter or margarine, divided
3/4 cup chicken broth
1/4 cup chopped onion
1/2 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Toast bread and spread with 2 tablespoons of butter; cut into 3/4-in. cubes. Place in a 1-qt. microwave-safe dish set aside. Place remaining butter in a microwave-safe bowl; cover and microwave on high for 50-60 seconds. stir in broth, onion and seasonings. Pour over the bread cubes and toss to coat. Microwave, uncovered, on high for 6 minutes, stirring once.
Yummy or not :Blazing Brisket recipe.
Ingredients
5 pounds beef brisket
2 pounds sliced bacon
5 cups brewed coffee
1/4 cup salt
1 cup butter
1/2 cup minced garlic
1/2 cup shortening
1 pound fatback, sliced into small rectangles
2 sweet potatoes, quartered
1 cup olive oil
2 1/2 tablespoons prepared horseradish
Directions
Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.
5 pounds beef brisket
2 pounds sliced bacon
5 cups brewed coffee
1/4 cup salt
1 cup butter
1/2 cup minced garlic
1/2 cup shortening
1 pound fatback, sliced into small rectangles
2 sweet potatoes, quartered
1 cup olive oil
2 1/2 tablespoons prepared horseradish
Directions
Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.
Yummy or not :Almond Rum Cake recipe.
Ingredients
1/2 teaspoon cream of tartar
2/3 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons lemon zest
2 teaspoons lemon juice
3/4 cup milk
2 1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 cup finely chopped blanched almonds
2 teaspoons dark rum
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch tube pan and sprinkle the almonds evenly over the bottom.
Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside.
In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla, almond extract, lemon juice, lemon rind, and milk.
In another bowl, stir together the flour, baking powder, and baking soda. Beat into the creamed mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Turn batter into the prepared pan.
Bake at 300 degrees F (150 degrees C) for 1-1/2 hours or until cake tests done when a toothpick inserted neat the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the rum. Transfer to a rack to cool. Makes about 14 servings.
1/2 teaspoon cream of tartar
2/3 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons lemon zest
2 teaspoons lemon juice
3/4 cup milk
2 1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 cup finely chopped blanched almonds
2 teaspoons dark rum
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch tube pan and sprinkle the almonds evenly over the bottom.
Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside.
In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla, almond extract, lemon juice, lemon rind, and milk.
In another bowl, stir together the flour, baking powder, and baking soda. Beat into the creamed mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Turn batter into the prepared pan.
Bake at 300 degrees F (150 degrees C) for 1-1/2 hours or until cake tests done when a toothpick inserted neat the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the rum. Transfer to a rack to cool. Makes about 14 servings.
Yummy or not :Butter-Free Peanut Butter Cupcakes recipe.
Ingredients
3/4 cup soy milk
2 teaspoons distilled white vinegar
1/2 cup crunchy peanut butter
1/3 cup canola oil
2/3 cup white sugar
2 tablespoons honey
2 teaspoons vanilla extract
2 teaspoons flax seed meal
1 1/8 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.
In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
3/4 cup soy milk
2 teaspoons distilled white vinegar
1/2 cup crunchy peanut butter
1/3 cup canola oil
2/3 cup white sugar
2 tablespoons honey
2 teaspoons vanilla extract
2 teaspoons flax seed meal
1 1/8 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.
In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Yummy or not :Banana Pineapple Delight recipe.
Ingredients
2 cups crushed graham crackers
1/2 cup margarine, melted
1/2 cup margarine
2 cups confectioners' sugar
4 tablespoons cornstarch
1 tablespoon vanilla extract
1/4 cup lemon juice
1 (20 ounce) can crushed pineapple in heavy syrup, drained
1 (8 ounce) container frozen whipped topping, thawed
Directions
Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.
2 cups crushed graham crackers
1/2 cup margarine, melted
1/2 cup margarine
2 cups confectioners' sugar
4 tablespoons cornstarch
1 tablespoon vanilla extract
1/4 cup lemon juice
1 (20 ounce) can crushed pineapple in heavy syrup, drained
1 (8 ounce) container frozen whipped topping, thawed
Directions
Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.
Yummy or not :Apple and Spice Pork Roast recipe.
Ingredients
1 (4 pound) boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Directions
Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
1 (4 pound) boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Directions
Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
Yummy or not :Barbecue Bean Salad recipe.
Ingredients
1 pound dried pinto beans
1/4 cup cider vinegar
1/4 cup vegetable oil
1/4 cup ketchup
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
3/4 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 (15.25 ounce) can whole kernel corn, drained
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 medium onion, chopped
2 cups tortilla chips, coarsely crushed, divided
Directions
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add water to cover beans by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until tender. Rinse, drain and set aside. For dressing, in a saucepan, combine the vinegar, oil, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. In a large salad bowl, combine the beans, corn, peppers and onion. Just before serving, stir in dressing and half of the chips. Sprinkle with remaining chips.
1 pound dried pinto beans
1/4 cup cider vinegar
1/4 cup vegetable oil
1/4 cup ketchup
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
3/4 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 (15.25 ounce) can whole kernel corn, drained
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 medium onion, chopped
2 cups tortilla chips, coarsely crushed, divided
Directions
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add water to cover beans by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until tender. Rinse, drain and set aside. For dressing, in a saucepan, combine the vinegar, oil, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. In a large salad bowl, combine the beans, corn, peppers and onion. Just before serving, stir in dressing and half of the chips. Sprinkle with remaining chips.
Yummy or not :BBQ Rib-eye - You Won't Believe It! recipe.
Ingredients
2 (10 ounce) marbled beef rib-eye steaks
2 teaspoons garlic powder, or to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 (12 fluid ounce) cans cola-flavored carbonated beverage
2 cups barbeque sauce
8 slices bacon
Directions
Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores.
Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce.
Preheat an outdoor grill for high heat.
Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill's heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side.
Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.
2 (10 ounce) marbled beef rib-eye steaks
2 teaspoons garlic powder, or to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 (12 fluid ounce) cans cola-flavored carbonated beverage
2 cups barbeque sauce
8 slices bacon
Directions
Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores.
Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce.
Preheat an outdoor grill for high heat.
Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill's heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side.
Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.
Yummy or not :Apple Stick Salad recipe.
Ingredients
1/2 cup white sugar
1/2 cup distilled white vinegar
3 tart apples - peeled, cored and julienned
2/3 cup chopped onion
1/2 cup chopped dill pickles
Directions
In a small bowl, combine sugar and vinegar.
In a medium bowl, mix together apples, onion, and pickle. Toss with vinegar mixture. Refrigerate until thoroughly chilled.
1/2 cup white sugar
1/2 cup distilled white vinegar
3 tart apples - peeled, cored and julienned
2/3 cup chopped onion
1/2 cup chopped dill pickles
Directions
In a small bowl, combine sugar and vinegar.
In a medium bowl, mix together apples, onion, and pickle. Toss with vinegar mixture. Refrigerate until thoroughly chilled.
Yummy or not :Aniseed Braids recipe.
Ingredients
7 cups all-purpose flour
6 tablespoons sugar
2 (.25 ounce) packages active dry yeast
2 tablespoons anise seed
1 teaspoon salt
2 cups fat-free milk
1/2 cup butter, cubed
1/4 cup water
2 tablespoons sesame seeds
Directions
In a large mixing bowl, combine 2 cups flour, sugar, yeast, aniseed and salt. In a small saucepan, heat the milk, butter and water to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add 1 egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place three ropes on a baking sheet coated with nonstick cooking spray and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
Beat remaining egg; brush over braids. Sprinkle with sesame seeds. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
7 cups all-purpose flour
6 tablespoons sugar
2 (.25 ounce) packages active dry yeast
2 tablespoons anise seed
1 teaspoon salt
2 cups fat-free milk
1/2 cup butter, cubed
1/4 cup water
2 tablespoons sesame seeds
Directions
In a large mixing bowl, combine 2 cups flour, sugar, yeast, aniseed and salt. In a small saucepan, heat the milk, butter and water to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add 1 egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place three ropes on a baking sheet coated with nonstick cooking spray and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
Beat remaining egg; brush over braids. Sprinkle with sesame seeds. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Yummy or not :Blueberry Snow recipe.
Ingredients
1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
Directions
Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight.
1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
Directions
Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight.
Yummy or not :Apple Cake II recipe.
Ingredients
1 cup self-rising flour
1/2 cup butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
5/8 cup chopped walnuts
1 cup chopped raisins
1 1/2 cups grated apple
1/4 cup pineapple juice
1 tablespoon grated lime zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Place the flour in a bowl and mix well, then rub in the butter and stir in the cinnamon and nutmeg.
Stir in the walnuts, raisins, and apples. Add the grated lime rind, eggs, and juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.
Bake at 350 degrees F (175 degrees C) for about 1-1/4 hours, or until the cake is well-risen and firm to the touch. Turn out and cool on wire rack.
1 cup self-rising flour
1/2 cup butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
5/8 cup chopped walnuts
1 cup chopped raisins
1 1/2 cups grated apple
1/4 cup pineapple juice
1 tablespoon grated lime zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Place the flour in a bowl and mix well, then rub in the butter and stir in the cinnamon and nutmeg.
Stir in the walnuts, raisins, and apples. Add the grated lime rind, eggs, and juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.
Bake at 350 degrees F (175 degrees C) for about 1-1/4 hours, or until the cake is well-risen and firm to the touch. Turn out and cool on wire rack.
Yummy or not :Buffalo Chicken Wing Soup recipe.
Ingredients
6 cups milk
3 (10.75 ounce) cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken
1 cup sour cream
1/4 cup hot pepper sauce
Directions
Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.
6 cups milk
3 (10.75 ounce) cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken
1 cup sour cream
1/4 cup hot pepper sauce
Directions
Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.
Yummy or not :Apple Crisp III recipe.
Ingredients
4 cups sliced apples
1 teaspoon ground cinnamon
1/2 cup water
1 cup white sugar
1/2 cup butter
3/4 cup all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all. In a bowl, cream together sugar and butter. Blend in flour. Sprinkle mixture evenly over apples.
Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden.
4 cups sliced apples
1 teaspoon ground cinnamon
1/2 cup water
1 cup white sugar
1/2 cup butter
3/4 cup all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all. In a bowl, cream together sugar and butter. Blend in flour. Sprinkle mixture evenly over apples.
Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden.
Yummy or not :April's Deviled Eggs recipe.
Ingredients
1 tablespoon prepared mustard
1 tablespoon mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 pinch paprika, for garnish
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.
1 tablespoon prepared mustard
1 tablespoon mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 pinch paprika, for garnish
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.
Yummy or not :Best Unsteamed Shrimp recipe.
Ingredients
1/2 cup butter
2 pounds large shrimp - peeled and deveined
1/4 cup Old Bay Seasoning TM
2 tablespoons lemon juice
Directions
Place butter in microwave safe bowl. Place bowl in microwave and melt butter (15 to 30 seconds on high). Add Old Bay seasoning ™ and lemon juice. Stir well.
Coat microwave safe pan with non-stick cooking spray. Arrange shrimp in a layer in the pan. Pour butter mixture evenly over shrimp.
Cook in microwave on high power for 6 minutes. After two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). Let the shrimp cook another 2 minutes. When 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. Place shrimp back in the microwave and cook remaining two minutes. Cook until shrimp turn pink. Serve hot with your favorite cocktail sauce.
1/2 cup butter
2 pounds large shrimp - peeled and deveined
1/4 cup Old Bay Seasoning TM
2 tablespoons lemon juice
Directions
Place butter in microwave safe bowl. Place bowl in microwave and melt butter (15 to 30 seconds on high). Add Old Bay seasoning ™ and lemon juice. Stir well.
Coat microwave safe pan with non-stick cooking spray. Arrange shrimp in a layer in the pan. Pour butter mixture evenly over shrimp.
Cook in microwave on high power for 6 minutes. After two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). Let the shrimp cook another 2 minutes. When 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. Place shrimp back in the microwave and cook remaining two minutes. Cook until shrimp turn pink. Serve hot with your favorite cocktail sauce.
Yummy or not :Banana Split Bread recipe.
Ingredients
2/3 cup shortening
1 1/4 cups sugar
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
2 (8 ounce) cans crushed pineapple, drained
2 cups semisweet chocolate chips
1 (10 ounce) jar maraschino cherries, drained and chopped
1 cup chopped walnuts
Directions
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
2/3 cup shortening
1 1/4 cups sugar
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
2 (8 ounce) cans crushed pineapple, drained
2 cups semisweet chocolate chips
1 (10 ounce) jar maraschino cherries, drained and chopped
1 cup chopped walnuts
Directions
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yummy or not :Artichoke and Crabmeat Triangles recipe.
Ingredients
1 (14 ounce) can artichoke hearts, drained
16 ounces crabmeat
1 cup mayonnaise
1/3 cup chopped onion
3/4 cup grated Parmesan cheese
1 (12 ounce) package English muffins
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
Bake for 12 minutes, or until golden brown. Serve hot.
1 (14 ounce) can artichoke hearts, drained
16 ounces crabmeat
1 cup mayonnaise
1/3 cup chopped onion
3/4 cup grated Parmesan cheese
1 (12 ounce) package English muffins
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
Bake for 12 minutes, or until golden brown. Serve hot.
Yummy or not :Baked Corn Pudding recipe.
Ingredients
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
Directions
In a bowl, combine the sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
Directions
In a bowl, combine the sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
Yummy or not :Butter Tart Muffins recipe.
Ingredients
1 1/2 cups raisins
3/4 cup white sugar
1/2 cup butter, cubed
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1/2 cup chopped walnuts
1/4 cup real maple syrup
Directions
Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.
1 1/2 cups raisins
3/4 cup white sugar
1/2 cup butter, cubed
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1/2 cup chopped walnuts
1/4 cup real maple syrup
Directions
Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.
Yummy or not :Beef and Mushroom Lasagna recipe.
Ingredients
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
1 pound ground beef
2 cups Prego� Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese
Directions
Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
1 pound ground beef
2 cups Prego� Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese
Directions
Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
Yummy or not :Bacon Water Chestnut Wraps recipe.
Ingredients
1 pound sliced bacon
2 (8 ounce) cans whole water chestnuts, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce
Directions
Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish.
Combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly.
1 pound sliced bacon
2 (8 ounce) cans whole water chestnuts, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce
Directions
Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish.
Combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly.
Yummy or not :Angel's Yummy Bruschetta recipe.
Ingredients
1 French baguette
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
Directions
In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
Preheat oven to 375 degrees F (190 degrees C).
Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
1 French baguette
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
Directions
In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
Preheat oven to 375 degrees F (190 degrees C).
Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
Yummy or not :Buttermilk Coconut Bars recipe.
Ingredients
1 1/4 cups white sugar
3/4 cup packed brown sugar
2 cups all-purpose flour
1/2 cup butter, softened
1/2 cup shredded coconut
1/2 cup chopped walnuts
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon milk
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.
Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.
Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.
1 1/4 cups white sugar
3/4 cup packed brown sugar
2 cups all-purpose flour
1/2 cup butter, softened
1/2 cup shredded coconut
1/2 cup chopped walnuts
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon milk
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.
Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.
Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.
Yummy or not :Buttermilk Cornbread Muffins recipe.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten
3/4 cup lowfat buttermilk
1/4 cup honey
2 tablespoons vegetable oil
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten
3/4 cup lowfat buttermilk
1/4 cup honey
2 tablespoons vegetable oil
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.
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