Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110 to 115 degrees F)
3 egg yolks
1/2 cup almond paste
1 egg white
1/4 cup confectioners' sugar
1 egg white
1 tablespoon water
1/4 cup sliced almonds
Directions
In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into flour mixture; mix well. Do not knead. Cover and refrigerate overnight.
In a mixing bowl, beat filling ingredients until smooth. Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double).
Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350 degrees F for 15-20 minutes. Remove from pans to wire racks to cool.
8/16/2011
Yummy or not :Almost No Fat Banana Bread recipe.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
Yummy or not :Asparagus-Vegetable Potato Topper recipe.
Ingredients
1 tablespoon vegetable oil
3/4 pound asparagus, trimmed, cut into 1-inch pieces
2 medium carrots, sliced
1 cup sliced mushrooms
1/4 teaspoon dried basil leaves, crushed
1 (10.75 ounce) can Campbell's� Condensed Cream of Asparagus Soup
2 tablespoons milk
6 hot baked potatoes , split
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally.
Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.
Spoon the soup mixture over the potatoes.
1 tablespoon vegetable oil
3/4 pound asparagus, trimmed, cut into 1-inch pieces
2 medium carrots, sliced
1 cup sliced mushrooms
1/4 teaspoon dried basil leaves, crushed
1 (10.75 ounce) can Campbell's� Condensed Cream of Asparagus Soup
2 tablespoons milk
6 hot baked potatoes , split
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally.
Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.
Spoon the soup mixture over the potatoes.
Yummy or not :Beet and Balsamic Vinaigrette Salad recipe.
Ingredients
6 slices bacon
3 romaine hearts, rinsed and torn
2 (15 ounce) cans julienned beets, drained
1/2 red onion, sliced in rings
1/2 cup grated Parmesan cheese
1 cup balsamic vinaigrette salad dressing
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, toss together the romaine, beets, onion, cheese and dressing until evenly coated. Sprinkle with the crumbled bacon and serve immediately.
6 slices bacon
3 romaine hearts, rinsed and torn
2 (15 ounce) cans julienned beets, drained
1/2 red onion, sliced in rings
1/2 cup grated Parmesan cheese
1 cup balsamic vinaigrette salad dressing
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, toss together the romaine, beets, onion, cheese and dressing until evenly coated. Sprinkle with the crumbled bacon and serve immediately.
Yummy or not :Becca's Taco Soup recipe.
Ingredients
1 pound ground beef
1 onion, chopped
4 cups tomato juice
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can kidney beans
1 (8 ounce) can tomato sauce
1/2 (1.25 ounce) package taco seasoning mix
Directions
In a large pot over medium high heat, combine the ground beef and the onions. Saute for about 5 minutes, or until onions are tender. Add the tomato juice, corn, beans, tomato sauce and taco seasoning. Stir well and heat throughout, but do not boil.
1 pound ground beef
1 onion, chopped
4 cups tomato juice
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can kidney beans
1 (8 ounce) can tomato sauce
1/2 (1.25 ounce) package taco seasoning mix
Directions
In a large pot over medium high heat, combine the ground beef and the onions. Saute for about 5 minutes, or until onions are tender. Add the tomato juice, corn, beans, tomato sauce and taco seasoning. Stir well and heat throughout, but do not boil.
Yummy or not :Basic Oatmeal Bars recipe.
Ingredients
1 1/2 cups quick cooking oats
2 cups Basic Cookie Mix
3/4 cup butter
1/4 cup cold water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (180 degrees C).
Stir oats into Basic Cookie Mix. Lightly beat egg and add to mixture. Melt butter or margarine over low heat and stir in. Add cold water, vanilla and almond extract. Mix well.
Spoon into a greased 13 x 9 inch pan. Bake for about 30 to 35 minutes until top is golden. Cool and cut into bars.
1 1/2 cups quick cooking oats
2 cups Basic Cookie Mix
3/4 cup butter
1/4 cup cold water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (180 degrees C).
Stir oats into Basic Cookie Mix. Lightly beat egg and add to mixture. Melt butter or margarine over low heat and stir in. Add cold water, vanilla and almond extract. Mix well.
Spoon into a greased 13 x 9 inch pan. Bake for about 30 to 35 minutes until top is golden. Cool and cut into bars.
Yummy or not :Beef, Green Chili and Tomato Stew recipe.
Ingredients
1/4 cup vegetable oil
3 pounds beef chuck roast, cut into 3/4 inch cubes
2 onions, chopped
2 cloves garlic, minced
1 (28 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chile peppers, drained
1 (12 fluid ounce) can or bottle beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 1/2 teaspoons ground cumin
2 tablespoons Worcestershire sauce
salt to taste
ground black pepper to taste
Directions
In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.
1/4 cup vegetable oil
3 pounds beef chuck roast, cut into 3/4 inch cubes
2 onions, chopped
2 cloves garlic, minced
1 (28 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chile peppers, drained
1 (12 fluid ounce) can or bottle beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 1/2 teaspoons ground cumin
2 tablespoons Worcestershire sauce
salt to taste
ground black pepper to taste
Directions
In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.
Yummy or not :Artichoke and Mussel Bisque recipe.
Ingredients
3 whole artichokes
1 bulb fennel, trimmed and diced
1 onion, chopped
1/2 cup heavy cream
2 quarts water to cover
salt and pepper to taste
2 cloves garlic, minced
1 tablespoon margarine
1 pound mussels - cleaned and debearded
1/2 cup dry white wine
1 lemon, juiced
3 tablespoons chopped fresh parsley
Directions
Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.
Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)
Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley.
3 whole artichokes
1 bulb fennel, trimmed and diced
1 onion, chopped
1/2 cup heavy cream
2 quarts water to cover
salt and pepper to taste
2 cloves garlic, minced
1 tablespoon margarine
1 pound mussels - cleaned and debearded
1/2 cup dry white wine
1 lemon, juiced
3 tablespoons chopped fresh parsley
Directions
Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.
Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)
Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley.
Yummy or not :Blurry-Eyed Kicker recipe.
Ingredients
1/4 fluid ounce melon liqueur
1/4 fluid ounce Southern Comfort liqueur
1/4 fluid ounce banana liqueur
1/4 fluid ounce vodka
3/4 fluid ounce orange juice
1/2 ounce whiskey sour mix
2 cups ice
Directions
Fill a cocktail shaker with ice. Pour in the melon liqueur, Southern Comfort, Banana liqueur, vodka, orange juice and sour mix.
Shake vigorously for 1 to 2 minutes. Strain into a highball glass and serve.
1/4 fluid ounce melon liqueur
1/4 fluid ounce Southern Comfort liqueur
1/4 fluid ounce banana liqueur
1/4 fluid ounce vodka
3/4 fluid ounce orange juice
1/2 ounce whiskey sour mix
2 cups ice
Directions
Fill a cocktail shaker with ice. Pour in the melon liqueur, Southern Comfort, Banana liqueur, vodka, orange juice and sour mix.
Shake vigorously for 1 to 2 minutes. Strain into a highball glass and serve.
Yummy or not :Apricot Chicken Curry recipe.
Ingredients
8 chicken drumsticks
salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
4 cups apricot nectar
1 teaspoon cornstarch, or as needed
1 tablespoon water
3 tablespoons Madras curry powder
1 cup dried apricots
1 large onion, roughly chopped
1 large green bell pepper, roughly chopped
4 carrots, thinly sliced
1 fresh green chile pepper, minced (optional)
1/2 cup chopped water chestnuts (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
8 chicken drumsticks
salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
4 cups apricot nectar
1 teaspoon cornstarch, or as needed
1 tablespoon water
3 tablespoons Madras curry powder
1 cup dried apricots
1 large onion, roughly chopped
1 large green bell pepper, roughly chopped
4 carrots, thinly sliced
1 fresh green chile pepper, minced (optional)
1/2 cup chopped water chestnuts (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
Yummy or not :Almond Chocolate Torte recipe.
Ingredients
2/3 cup sliced almonds, toasted
8 (1 ounce) squares semisweet chocolate
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 (.25 ounce) envelope unflavored gelatin
1/4 cup cold water
2 cups whipping cream, whipped
Directions
Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave or heavy saucepan, melt chocolate; stir until smooth. Cool slightly. In a mixing bowl, beat cream cheese and sugar.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Add melted chocolate; beat until blended. Fold in the whipped cream. Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.
2/3 cup sliced almonds, toasted
8 (1 ounce) squares semisweet chocolate
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 (.25 ounce) envelope unflavored gelatin
1/4 cup cold water
2 cups whipping cream, whipped
Directions
Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave or heavy saucepan, melt chocolate; stir until smooth. Cool slightly. In a mixing bowl, beat cream cheese and sugar.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Add melted chocolate; beat until blended. Fold in the whipped cream. Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.
Yummy or not :Asparagus with Pecans and Parm recipe.
Ingredients
1 bunch asparagus spears, ends trimmed
2 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 onion, minced
1/2 cup coarsely chopped pecans
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
Directions
Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.
1 bunch asparagus spears, ends trimmed
2 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 onion, minced
1/2 cup coarsely chopped pecans
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
Directions
Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.
Yummy or not :Basic Ham and Bean Soup recipe.
Ingredients
1 pound dry great Northern beans
8 cups water
1/2 teaspoon salt
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1/2 teaspoon ground white pepper
Directions
Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
1 pound dry great Northern beans
8 cups water
1/2 teaspoon salt
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1/2 teaspoon ground white pepper
Directions
Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
Yummy or not :Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon) recipe.
Ingredients
1 1/4 pounds cooked deveined shelled shrimp, tail shells removed
3 avocados - peeled, pitted and diced
1 bunch green onion tops, chopped
3 large red tomatoes, diced
1 large yellow tomato, diced
1 bell pepper (any color), chopped
1/2 bunch cilantro, chopped
2 tablespoons fresh lime juice
salt and ground black pepper to taste
Directions
Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving.
1 1/4 pounds cooked deveined shelled shrimp, tail shells removed
3 avocados - peeled, pitted and diced
1 bunch green onion tops, chopped
3 large red tomatoes, diced
1 large yellow tomato, diced
1 bell pepper (any color), chopped
1/2 bunch cilantro, chopped
2 tablespoons fresh lime juice
salt and ground black pepper to taste
Directions
Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving.
Yummy or not :Authentic German Cheesecake recipe.
Ingredients
1 1/2 cups white sugar
2 tablespoons cornstarch
3 tablespoons all-purpose flour
2 (8 ounce) packages cream cheese, softened
1 pound small curd cottage cheese
1/2 cup butter, softened
4 medium eggs
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.
1 1/2 cups white sugar
2 tablespoons cornstarch
3 tablespoons all-purpose flour
2 (8 ounce) packages cream cheese, softened
1 pound small curd cottage cheese
1/2 cup butter, softened
4 medium eggs
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.
Yummy or not :Alaskan Spicy Spinach Dip recipe.
Ingredients
2 pounds pepperjack cheese
2 cups half-and-half cream
1 large tomato, diced
1 onion, diced
1/2 cup diced red bell pepper
3 cups spinach, rinsed and chopped
Directions
Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.
2 pounds pepperjack cheese
2 cups half-and-half cream
1 large tomato, diced
1 onion, diced
1/2 cup diced red bell pepper
3 cups spinach, rinsed and chopped
Directions
Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.
Yummy or not :Brandy or Rum Balls recipe.
Ingredients
1 (5 ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup brandy
1 (16 ounce) package vanilla wafers, crushed very fine
2 cups finely chopped walnuts
1 cup confectioners' sugar for rolling
Directions
In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.
1 (5 ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup brandy
1 (16 ounce) package vanilla wafers, crushed very fine
2 cups finely chopped walnuts
1 cup confectioners' sugar for rolling
Directions
In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.
Yummy or not :B.L.A.T. Wraps recipe.
Ingredients
8 slices bacon
4 (10 inch) flour tortillas
4 tablespoons Ranch-style salad dressing
1 avocado - peeled, pitted and diced
1 tomato, chopped
1 cup shredded lettuce
Directions
Place bacon in a large, deep skillet. Cook over medium heat for 10 to 15 minutes, or until crisp. Drain, crumble, and set aside.
Warm tortillas in microwave oven for 30 to 45 seconds, or until soft. Spread 1 tablespoon Ranch dressing down the center of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the dressing. Roll the tortilla around the other ingredients.
8 slices bacon
4 (10 inch) flour tortillas
4 tablespoons Ranch-style salad dressing
1 avocado - peeled, pitted and diced
1 tomato, chopped
1 cup shredded lettuce
Directions
Place bacon in a large, deep skillet. Cook over medium heat for 10 to 15 minutes, or until crisp. Drain, crumble, and set aside.
Warm tortillas in microwave oven for 30 to 45 seconds, or until soft. Spread 1 tablespoon Ranch dressing down the center of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the dressing. Roll the tortilla around the other ingredients.
Yummy or not :Barbecued Pork Kebabs recipe.
Ingredients
1 cup white sugar
1 cup soy sauce
1 onion, diced
5 cloves garlic, chopped
1 teaspoon ground black pepper
1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes
10 bamboo skewers, soaked in water for 30 minutes
Directions
Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.
1 cup white sugar
1 cup soy sauce
1 onion, diced
5 cloves garlic, chopped
1 teaspoon ground black pepper
1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes
10 bamboo skewers, soaked in water for 30 minutes
Directions
Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.
Yummy or not :Best Chocolate Chip Cookies recipe.
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Yummy or not :Asparagus Avocado Medley recipe.
Ingredients
1 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
8 fresh mushrooms, sliced
1 large ripe avocado, peeled and cubed
1 medium zucchini, diced
1 large tomato, seeded and chopped
1 medium red onion, sliced
2 tablespoons lemon juice
2 tablespoons olive or canola oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Place asparagus and 2 tablespoons water in a microwave-safe dish. Cover and microwave on high for 3-6 minutes or until crisp-tender, stirring once; drain and cool.
In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving.
1 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
8 fresh mushrooms, sliced
1 large ripe avocado, peeled and cubed
1 medium zucchini, diced
1 large tomato, seeded and chopped
1 medium red onion, sliced
2 tablespoons lemon juice
2 tablespoons olive or canola oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Place asparagus and 2 tablespoons water in a microwave-safe dish. Cover and microwave on high for 3-6 minutes or until crisp-tender, stirring once; drain and cool.
In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving.
Yummy or not :Bodega Bay Cioppino recipe.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, crushed or to taste
2 (28 ounce) cans diced tomatoes with juice
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil
2 teaspoons salt
1/2 teaspoon cracked black pepper
1 pound scallops
24 littleneck clams
1 1/2 pounds crab legs
1 pound unpeeled, large fresh shrimp
Directions
Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, crushed or to taste
2 (28 ounce) cans diced tomatoes with juice
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil
2 teaspoons salt
1/2 teaspoon cracked black pepper
1 pound scallops
24 littleneck clams
1 1/2 pounds crab legs
1 pound unpeeled, large fresh shrimp
Directions
Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.
Yummy or not :Buffalo Chicken Sandwiches recipe.
Ingredients
4 skinless, boneless chicken breast halves
1 (2 ounce) bottle hot pepper sauce
1 (5 ounce) bottle green hot pepper sauce
2 teaspoons paprika, divided
1 red onion, sliced in rings
4 slices tomato
4 leaves lettuce
4 thick slices French baguette, halved
Directions
Preheat oven to Broil.
Place chicken in a foil-lined broiling pan. Pour hot pepper sauce and green hot pepper sauce over chicken, then sprinkle with paprika. Top with onion slices.
Broil for 15 minutes, or until chicken is no longer pink and juices run clear.
Place each breast half on bottom half of sliced baguette; top with tomato, lettuce and top half of baguette to serve.
4 skinless, boneless chicken breast halves
1 (2 ounce) bottle hot pepper sauce
1 (5 ounce) bottle green hot pepper sauce
2 teaspoons paprika, divided
1 red onion, sliced in rings
4 slices tomato
4 leaves lettuce
4 thick slices French baguette, halved
Directions
Preheat oven to Broil.
Place chicken in a foil-lined broiling pan. Pour hot pepper sauce and green hot pepper sauce over chicken, then sprinkle with paprika. Top with onion slices.
Broil for 15 minutes, or until chicken is no longer pink and juices run clear.
Place each breast half on bottom half of sliced baguette; top with tomato, lettuce and top half of baguette to serve.
Yummy or not :Brown Sugar Candy recipe.
Ingredients
1 pound brown sugar
3/4 cup evaporated milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Directions
Butter a 8 or 9 inch square baking dish.
In a large heavy saucepan, stir together the brown sugar and evaporated milk. Bring to a boil over medium-high heat. Cook until the temperature reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from the heat and stir in the butter, vanilla and walnuts. Continue to beat with a sturdy spoon until the mixture looses its gloss. Pour into the prepared pan. Score into squares with a knife then set aside until firm, about 5 minutes. Cut into squares and serve or store in an airtight container in the refrigerator.
1 pound brown sugar
3/4 cup evaporated milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Directions
Butter a 8 or 9 inch square baking dish.
In a large heavy saucepan, stir together the brown sugar and evaporated milk. Bring to a boil over medium-high heat. Cook until the temperature reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from the heat and stir in the butter, vanilla and walnuts. Continue to beat with a sturdy spoon until the mixture looses its gloss. Pour into the prepared pan. Score into squares with a knife then set aside until firm, about 5 minutes. Cut into squares and serve or store in an airtight container in the refrigerator.
Yummy or not :Bacon, Egg, and Cheese Strata recipe.
Ingredients
12 thick slices white bread, cut into 1 inch cubes
1/4 cup crumbled cooked bacon
2 cups shredded Cheddar cheese
1 1/2 cups chopped fresh mushrooms (optional)
2 1/2 cups half-and-half
1 teaspoon Dijon mustard
Directions
Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.
12 thick slices white bread, cut into 1 inch cubes
1/4 cup crumbled cooked bacon
2 cups shredded Cheddar cheese
1 1/2 cups chopped fresh mushrooms (optional)
2 1/2 cups half-and-half
1 teaspoon Dijon mustard
Directions
Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.
Yummy or not :Brown Rice Bread recipe.
Ingredients
1/3 cup brown rice
2/3 cup water
1 1/2 tablespoons olive oil
3 cups bread flour
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast
Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.
1/3 cup brown rice
2/3 cup water
1 1/2 tablespoons olive oil
3 cups bread flour
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast
Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.
Yummy or not :Apricot and White Chip Cookies with Almonds recipe.
Ingredients
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups white chocolate chips
3/4 cup chopped almonds
3/4 cup dried apricots, chopped
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla. Stir in the dry ingredients until well blended, then stir in the white chips, almonds, and apricots.
Drop dough by rounded teaspoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be golden brown. Remove from the baking sheet to cool on wire racks.
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups white chocolate chips
3/4 cup chopped almonds
3/4 cup dried apricots, chopped
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla. Stir in the dry ingredients until well blended, then stir in the white chips, almonds, and apricots.
Drop dough by rounded teaspoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be golden brown. Remove from the baking sheet to cool on wire racks.
Yummy or not :Broccoli Chicken Roll-Ups recipe.
Ingredients
4 boneless, skinless chicken breast halves
2 slices processed American cheese
1 cup chopped fresh or frozen broccoli, thawed
1 tablespoon all-purpose flour
1/2 cup milk
1 tablespoon white wine or chicken broth
1 teaspoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Flatten chicken to 1/4-in. thickness. Cut one cheese slice into four strips; place one strip in the center of each piece of chicken. Top with broccoli. Fold chicken in half and secure with wooden toothpicks. Place seam side down around the outside of a greased 8-in. square microwave-safe dish. Cover and microwave on high for 5-7 minutes or until chicken juices run clear; keep warm.
In a microwave-safe bowl, combine the flour, milk, wine or broth, parsley, salt and pepper until blended. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until thickened. Dice remaining cheese slice; add to the sauce and stir until melted. Pour over chicken. Cook, uncovered, on high for 30 seconds or until heated through.
4 boneless, skinless chicken breast halves
2 slices processed American cheese
1 cup chopped fresh or frozen broccoli, thawed
1 tablespoon all-purpose flour
1/2 cup milk
1 tablespoon white wine or chicken broth
1 teaspoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Flatten chicken to 1/4-in. thickness. Cut one cheese slice into four strips; place one strip in the center of each piece of chicken. Top with broccoli. Fold chicken in half and secure with wooden toothpicks. Place seam side down around the outside of a greased 8-in. square microwave-safe dish. Cover and microwave on high for 5-7 minutes or until chicken juices run clear; keep warm.
In a microwave-safe bowl, combine the flour, milk, wine or broth, parsley, salt and pepper until blended. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until thickened. Dice remaining cheese slice; add to the sauce and stir until melted. Pour over chicken. Cook, uncovered, on high for 30 seconds or until heated through.
Yummy or not :Beef/Mushroom Pockets recipe.
Ingredients
1 (16 ounce) package hot roll mix
1 pound ground beef
1 (10.75 ounce) can cream of mushroom soup
1 (4 ounce) can mushroom pieces, drained
1 small onion, chopped
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
2 tablespoons water
Directions
Prepare roll mix according to package directions for pizza crust. While dough rises, brown meat in a skillet. Drain excess fat. Stir in the soup, mushrooms, onion and Worcestershire sauce. Remove from heat.
Divide the dough into eight pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into an 8-in. circle. Place circles on 2 lightly greased baking sheets. Divide meat mixture over eight circles. Top with cheese. Moisten edges of dough and fold in half. Press edges firmly together with a fork. Prick top of dough. Beat egg and water; brush over each pocket. Bake at 400 degrees F for about 20 minutes.
1 (16 ounce) package hot roll mix
1 pound ground beef
1 (10.75 ounce) can cream of mushroom soup
1 (4 ounce) can mushroom pieces, drained
1 small onion, chopped
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
2 tablespoons water
Directions
Prepare roll mix according to package directions for pizza crust. While dough rises, brown meat in a skillet. Drain excess fat. Stir in the soup, mushrooms, onion and Worcestershire sauce. Remove from heat.
Divide the dough into eight pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into an 8-in. circle. Place circles on 2 lightly greased baking sheets. Divide meat mixture over eight circles. Top with cheese. Moisten edges of dough and fold in half. Press edges firmly together with a fork. Prick top of dough. Beat egg and water; brush over each pocket. Bake at 400 degrees F for about 20 minutes.
Yummy or not :Arti-Cheesy Chicken recipe.
Ingredients
1/2 pound sliced bacon
1 pound fresh mushrooms, sliced
2 skinless, boneless chicken breast halves - cooked and cubed
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 pint heavy cream
1 (6 ounce) can black olives, drained
2 tablespoons grated Parmesan cheese
1 tablespoon garlic, minced
salt and pepper to taste
1 (6 ounce) package feta cheese, crumbled
Directions
Fry bacon in a large skillet over medium heat. Remove from skillet, leaving 3 tablespoons of the bacon grease in the skillet. Set bacon aside.
Add mushrooms to skillet and saute for 3 to 4 minutes over medium-high heat. Reduce heat to low and add the chicken, artichoke hearts, soup, cream, olives, Parmesan cheese, garlic and salt and pepper to taste.
When this mixture begins to simmer, slowly stir in feta cheese. Crumble the bacon into the skillet and let all simmer, stirring often, for 5 to 10 minutes.
1/2 pound sliced bacon
1 pound fresh mushrooms, sliced
2 skinless, boneless chicken breast halves - cooked and cubed
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 pint heavy cream
1 (6 ounce) can black olives, drained
2 tablespoons grated Parmesan cheese
1 tablespoon garlic, minced
salt and pepper to taste
1 (6 ounce) package feta cheese, crumbled
Directions
Fry bacon in a large skillet over medium heat. Remove from skillet, leaving 3 tablespoons of the bacon grease in the skillet. Set bacon aside.
Add mushrooms to skillet and saute for 3 to 4 minutes over medium-high heat. Reduce heat to low and add the chicken, artichoke hearts, soup, cream, olives, Parmesan cheese, garlic and salt and pepper to taste.
When this mixture begins to simmer, slowly stir in feta cheese. Crumble the bacon into the skillet and let all simmer, stirring often, for 5 to 10 minutes.
Yummy or not :Apricot Cookies recipe.
Ingredients
1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
Yummy or not :Broccoli and Sausage Cavatelli recipe.
Ingredients
1 pound spicy Italian sausage
1/2 cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
Directions
In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
In the same skillet, cook garlic in olive oil until golden.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.
1 pound spicy Italian sausage
1/2 cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
Directions
In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
In the same skillet, cook garlic in olive oil until golden.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.
Yummy or not :Belle's Cheesy Potato Stoup recipe.
Ingredients
6 potatoes, diced
1 (10.75 ounce) can condensed cream of onion soup
1 (12 ounce) can fully cooked luncheon meat (such as SPAM�), cubed
2 cups milk
1 (8 ounce) package shredded Cheddar cheese
1 pinch red pepper flakes, or to taste
salt and pepper to taste
Directions
Place the potatoes into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, 10 to 15 minutes. Drain off all but 2 cups of the water, then stir in the cream of onion soup, luncheon meat, milk, and Cheddar cheese. Return to a simmer over medium heat, and cook a few minutes until hot. Season to taste with red pepper flakes, salt, and pepper.
6 potatoes, diced
1 (10.75 ounce) can condensed cream of onion soup
1 (12 ounce) can fully cooked luncheon meat (such as SPAM�), cubed
2 cups milk
1 (8 ounce) package shredded Cheddar cheese
1 pinch red pepper flakes, or to taste
salt and pepper to taste
Directions
Place the potatoes into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, 10 to 15 minutes. Drain off all but 2 cups of the water, then stir in the cream of onion soup, luncheon meat, milk, and Cheddar cheese. Return to a simmer over medium heat, and cook a few minutes until hot. Season to taste with red pepper flakes, salt, and pepper.
Yummy or not :Apricot Apple Compote recipe.
Ingredients
10 dried apricots, sliced
1/2 cup water
4 medium apples, peeled and sliced
1 tablespoon sugar
1 teaspoon lemon juice
1/8 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
Directions
In a bowl, soak apricots in water for 30 minutes. Drain, reserving 3 tablespoons water. In a saucepan, combine the apricots, apples, sugar and reserved water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until apples are tender. Remove from the heat. Stir in lemon juice, peel and cinnamon. Serve warm or cold.
10 dried apricots, sliced
1/2 cup water
4 medium apples, peeled and sliced
1 tablespoon sugar
1 teaspoon lemon juice
1/8 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
Directions
In a bowl, soak apricots in water for 30 minutes. Drain, reserving 3 tablespoons water. In a saucepan, combine the apricots, apples, sugar and reserved water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until apples are tender. Remove from the heat. Stir in lemon juice, peel and cinnamon. Serve warm or cold.
Yummy or not :Bacon Broccoli & Raisin Salad recipe.
Ingredients
1 (2.1 ounce) package Bob Evans� Express� Fully Cooked Bacon, prepared according to package
2 bunches broccoli, chopped
3/4 cup raisins
3/4 cup pecans, chopped
1/2 cup red onion, diced
1 1/2 cups cole slaw dressing
Directions
Prepare Bob Evans Express Fully Cooked Bacon according to package directions. Crumble into small pieces. In a large bowl, combine bacon, broccoli, raisins, pecans and onions. Pour dressing over and toss to combine.
1 (2.1 ounce) package Bob Evans� Express� Fully Cooked Bacon, prepared according to package
2 bunches broccoli, chopped
3/4 cup raisins
3/4 cup pecans, chopped
1/2 cup red onion, diced
1 1/2 cups cole slaw dressing
Directions
Prepare Bob Evans Express Fully Cooked Bacon according to package directions. Crumble into small pieces. In a large bowl, combine bacon, broccoli, raisins, pecans and onions. Pour dressing over and toss to combine.
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