Ingredients:
1/4 cup butter, softened 1 clove garlic, minced 1 teaspoon paprika 1 teaspoon Italian seasoning 1/2 teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®) salt and ground black pepper to taste 1 (3 pound) turkey breast with skin 1 teaspoon minced shallot 1 tablespoon butter 1 splash dry white wine 1 cup chicken stock 3 tablespoons all-purpose flour 2 tablespoons half-and-half (optional)
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil. Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving. While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Ingredients:
1 cup semisweet chocolate chips 1/2 cup white sugar 3 tablespoons corn syrup 1/2 cup rum 2 1/2 cups crushed vanilla wafers 1 cup chopped walnuts (optional) 1/3 cup confectioners' sugar
Instructions:
Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm. Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container for a week before serving to blend the flavors.
Ingredients:
1 (12 pound) bone-in ham, rump portion 1/2 cup whole cloves 1 cup packed brown sugar 4 cups water, or as needed
Instructions:
Preheat the oven to 350 degrees F (175 degrees C). Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid. Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.
Ingredients:
1 tablespoon bacon grease 1 (1 pound) loaf day-old bread, cubed 12 large eggs 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 pinch cayenne pepper 1 pinch freshly grated nutmeg 2 1/2 cups heavy cream 1 pound sliced bacon, cut crosswise into 1/2-inch strips 1 pound fresh spinach, wilted, squeezed dry 12 ounces shredded extra-sharp Cheddar cheese, divided
Instructions:
Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat. Place bread cubes in a large mixing bowl. Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly. Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid. Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking. Preheat oven to 350 degrees F (175 degrees C). Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.
Ingredients:
3 cups cranberries 1 1/2 cups water 2 cups mashed bananas 7 cups white sugar 1/2 (6 fluid ounce) container liquid pectin 1 teaspoon lemon juice
Instructions:
In a large saucepan over medium heat combine cranberries and water; simmer for 10 minutes. Stir in mashed banana and sugar. Increase heat to medium-high; boil 1 minute. Stir in pectin and lemon juice. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Ingredients:
3 tablespoons butter 1 yellow onion, diced 2 cloves garlic, minced 1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks 1 teaspoon brown sugar 1 cup chicken broth 8 ounces shredded Gruyere cheese 8 ounces shredded extra-sharp Cheddar cheese 1 cup dry bread crumbs 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary 1/4 cup grated Parmesan cheese
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil. Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.
Ingredients:
2 large onions 2 tablespoons margarine 1 tablespoon all-purpose flour 4 cups milk 1 teaspoon salt ground black pepper to taste 2 egg yolks, beaten
Instructions:
Cook onions in butter or margarine for about 10 minutes, until tender but not brown. Sprinkle onions with flour; stir until blended. Add milk, cover, and simmer for 20 minutes. Stir a small amount of hot soup into beaten egg yolks, stirring until blended. Return egg mixture to soup, and stir until well blended. Add salt and black pepper. Sprinkle each serving with grated parmesan cheese.
Ingredients:
2 cups creamy peanut butter 1/2 cup butter 4 cups confectioners' sugar 3 cups crisp rice cereal 2 cups semisweet chocolate chips
Instructions:
Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly. Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay). Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.
Ingredients:
1 pound walnut halves 1 cup white sugar 2 teaspoons ground cinnamon 1/4 teaspoon salt 6 tablespoons milk 1 teaspoon vanilla extract
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. . Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
Ingredients:
1/2 cup walnut halves 1/4 cup sugar 3 cups mixed greens 1/2 cup dried cranberries 1/2 cup crumbled Gorgonzola cheese 1 tablespoon raspberry vinaigrette 1 tablespoon white vinegar 1 tablespoon olive oil
Instructions:
Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool. Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.
Ingredients:
For the onions: 2 tablespoons butter 2 large yellow onions, thinly sliced lengthwise salt and ground black pepper to taste 1 tablespoon sherry vinegar For the white sauce:
Instructions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish. Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve. In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve. Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve. Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well. Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese. Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.
Ingredients:
1 pound ground pork sausage 2 cups biscuit baking mix 1 pound sharp Cheddar cheese, shredded
Instructions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets. Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.
Ingredients:
1/2 cup butter 1/2 cup white sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1 egg 1/2 teaspoon vanilla extract 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 36 miniature chocolate covered peanut butter cups, unwrapped
Instructions:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan. Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.
Ingredients:
4 cups graham cracker crumbs 1 cup confectioners' sugar 1 (6 ounce) can frozen orange juice concentrate, thawed 1 cup chopped pecans 1/4 cup light corn syrup 1/4 cup butter, melted 1/3 cup confectioners' sugar for decoration
Instructions:
In a medium bowl, stir together the graham cracker crumbs, confectioners' sugar and pecans. Make a well in the center and pour in the orange juice concentrate, corn syrup and melted butter. Mix well by hand until dough forms. Roll into 1 inch balls and roll the balls in confectioners' sugar. Store at room temperature in an airtight container. Put a sheet of waxed paper between layers to prevent sticking.
Ingredients:
1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast) 3/4 cup all-purpose flour 2 teaspoons freshly ground black pepper 2 teaspoons salt 2 teaspoons paprika 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon celery seed
Instructions:
Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast. Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil. Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture. Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done. When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.
Ingredients:
2 tablespoons orange juice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 cup honey 1/4 teaspoon almond extract (optional) 1 (8 pound) fully cooked whole ham
Instructions:
Preheat an oven to 325 degrees F (165 degrees C). Stir the orange juice, cinnamon, clove, and honey together in a small bowl; set aside. Stir in almond extract if desired. Place the ham in a shallow roasting pan. Bake in the preheated oven 1 hour and 15 minutes. Remove the ham from the oven, and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 140 degrees F (60 degrees C), about 45 minutes longer. Baste occasionally as the ham finishes baking.
Ingredients:
Sauerkraut Filling: 2 tablespoons butter 1/3 cup chopped onion 1 1/2 cups sauerkraut, drained and minced salt and pepper to taste Potato Filling: 3 tablespoons butter 1/2 cup chopped onion 2 cups cold mashed potatoes 1 teaspoon salt 1 teaspoon white pepper Dough: 3 egg 1 (8 ounce) container sour cream 3 cups all-purpose flour 1/4 teaspoon salt 1 tablespoon baking powder
Instructions:
To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Ingredients:
2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract
Instructions:
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Ingredients:
1 cup buttermilk 1 teaspoon baking soda 1/2 cup butter 1/2 cup shortening 2 cups white sugar 5 eggs 1 teaspoon vanilla extract 1 cup flaked coconut 1 teaspoon baking powder 2 cups all-purpose flour 8 ounces cream cheese
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Ingredients:
1 tablespoon butter, melted 1 tablespoon white sugar 5 teaspoons butter, melted 5 teaspoons all-purpose flour 1/4 cup cold milk 2 egg yolks 1 teaspoon freshly grated orange zest 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®) 1/8 teaspoon vanilla extract 2 egg whites 1/4 cup white sugar, divided
Instructions:
Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil. Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl. Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth. Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff. Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top. Bake in the preheated oven until risen and browned, 16 minutes.
Ingredients:
2 1/2 cups finely chopped red bell peppers 1 1/4 cups finely chopped green bell peppers 1/4 cup finely chopped jalapeno peppers 1 cup apple cider vinegar 1 (1.75 ounce) package powdered pectin 5 cups white sugar
Instructions:
Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam. Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Ingredients:
1 cup butter, softened 1 cup white sugar 2 eggs 1 teaspoon ground cardamom 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 teaspoon salt 2 3/4 cups all-purpose flour, or as needed
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two to three baking sheets. Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until well blended. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets. Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Store in an airtight container.
Ingredients:
1 onion, chopped 2 tablespoons margarine 15 ounces sauerkraut with juice 6 cups water 3 cups chopped mushrooms 1 clove garlic salt and pepper to taste 3/4 cup macaroni
Instructions:
In a large saucepan over medium heat, saute onion in butter until brown. Stir in sauerkraut with juice, water, mushrooms and garlic. Season with salt and pepper and bring to a boil. Then reduce heat, cover and let simmer for 1 hour. Stir in pasta and simmer 10 minutes more, until pasta is al dente.
Ingredients:
10 vanilla beans, split lengthwise 1 liter vodka
Instructions:
Place the vanilla beans in the bottle of vodka and seal. Store in a cool, dark area such as a kitchen cabinet for 3 weeks, shaking the bottle every week. Three weeks is the minimum, store it 6 months for the best flavor. After using, replace with more vodka. The same beans will continue to flavor the vanilla for up to a year.
Ingredients:
7 radishes, cut into 1/4-inch chunks, or more to taste 1/4 cup chopped cilantro 1/4 onion, cut into 1/4-inch chunks 1 tablespoon finely chopped ginger 1 tablespoon oil 1/2 jalapeno pepper, finely chopped 1/2 lime, juiced
Instructions:
Mix radishes, cilantro, onion, ginger, oil, jalapeno pepper, and lime juice together in a bowl.
Ingredients:
1 (9 inch) unbaked deep dish pie crust 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
Instructions:
Preheat oven to 425 degrees F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Ingredients:
4 cups chicken stock 1 cup water 1/2 lemon, juiced 1 onion, sliced 3 cloves garlic, minced 1 teaspoon thinly sliced fresh ginger root 2 parsnips, peeled and thinly sliced 2 sprigs fresh thyme 1 teaspoon crushed red pepper flakes 1 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon honey, or to taste 1 pound walleye fillets, cut into pieces 3/4 pound bean sprouts 5 leaves fresh basil, chopped 2 green onions, chopped 1 sprig fresh mint leaves for garnish
Instructions:
Stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes. Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don't want the broth too sweet. Lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. Cook gently for 5 minutes, then add the basil and green onion. Continue cooking until the fish is flaky and opaque, about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.
Ingredients:
3/4 cup packed brown sugar 1 cup dark corn syrup 1 egg, beaten 1 tablespoon lemon juice 1 teaspoon lemon zest 2 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 3/4 teaspoon ground cardamom 1/2 cup diced mixed candied fruit 1/2 cup chopped walnuts
Instructions:
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper and lightly grease. These cookies are really sticky. In a large bowl, mix together the corn syrup, brown sugar, egg, lemon juice, and lemon zest, with an electric mixer. Sift together the flour, baking soda, cinnamon, cloves, nutmeg, and cardamom, and stir into the sugar mixture. Add candied fruits and chopped nuts; mix well. Drop dough by tablespoons onto prepared cookie sheet, about 4 inches apart. Spread dough into a 3 inch circle. Bake in the preheated oven for 12 to 14 minutes, cookies should be browned and firm.
Ingredients:
2 egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup white sugar 2 peppermint candy canes, crushed
Instructions:
Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Ingredients:
2 (.25 ounce) packages active dry yeast 3/4 cup warm water (110 degrees F/45 degrees C) 1/2 cup white sugar 1 teaspoon salt 2 eggs 1/2 cup butter, room temperature 4 cups all-purpose flour 1/4 cup butter, softened
Instructions:
Dissolve yeast in warm water. Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours). Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour). Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.
Ingredients:
1/2 cup margarine 1/2 cup sugar 1/2 cup molasses 1 egg yolk 2 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ginger 1/2 teaspoon ground nutmeg
Instructions:
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Ingredients:
1 (17.5 ounce) package frozen puff pastry sheets, thawed Potatoes: 1/4 cup butter 6 red potatoes, peeled and sliced 1/8 inch thick 1 onion, thinly sliced into rings 1/4 teaspoon salt 1/4 teaspoon black pepper Omelet: 2 tablespoons butter, divided 6 eggs 1/4 cup chopped fresh parsley 1 pinch salt 1 pinch black pepper 2 tablespoons water Filling: 8 ounces cooked ham, thinly sliced 2 cups shredded Cheddar cheese, divided 1 egg 1 tablespoon water
Instructions:
On lightly floured surface, gently roll each sheet of puff pastry into a 12-inch square. Lay 1 sheet puff pastry into a deep-dish pie plate or springform pan; set aside. Melt 1/4 cup butter in a large skillet until sizzling. Add potatoes, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned, crisp, and tender, 12 to 15 minutes. Remove from heat and set aside. Combine the eggs, parsley, a pinch of salt and pepper, and 2 tablespoons water in a bowl and whisk well. Melt 1 tablespoon butter in a clean skillet over medium heat until butter sizzles. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift edges slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining tablespoon of butter and omelet mixture. Preheat oven to 375 degrees F (190 degrees C). Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of the fried potatoes, and 1 cup shredded cheese. Top with remaining potatoes, ham, cheese, and omelet. Cover the torte with the remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. The torte can now be refrigerated overnight (see Cook's Note). In small bowl, whisk together 1 egg and 1 tablespoon water; brush over puff pastry. Bake in preheated oven until the pastry is a rich golden brown, 30 to 35 minutes. Let stand at least 5 minutes; cut into wedges. You may serve the torte warm or at room temperature.
Ingredients:
1/2 cup butter, softened 1/2 cup white sugar 1 egg 1/2 teaspoon salt 1 1/2 cups all-purpose flour, sifted 1/4 teaspoon baking soda 1/2 cup ground hazelnuts 1 egg, beaten 1/4 cup multicolored candy sprinkles (jimmies), or amount needed (optional)
Instructions:
Beat the butter, sugar, egg, and salt together in a mixing bowl until light and fluffy. Stir in the flour and baking soda, and mix just until blended. Mix in the hazelnuts. Turn the dough out onto a lightly floured surface and shape into 2 1/2 inch log. Wrap snugly in wax paper, and refrigerate overnight. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Unwrap, and cut the log into 1/8 inch thick slices. Place on prepared baking sheets 2 inches apart. Brush tops with beaten egg and, if desired, decorate with sprinkles. Bake in preheated oven until edges are lightly browned, 12 to 15 minutes. Cool on racks, and store in an airtight tin.
Ingredients:
1 (10 ounce) bag baby spinach leaves, rinsed and drained 1/4 red onion, sliced very thin 1/2 cup walnut pieces 1/2 cup crumbled feta 1/4 cup alfalfa sprouts (optional) 1 pomegranate, peeled and seeds separated 4 tablespoons balsamic vinaigrette
Instructions:
Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
Ingredients:
2 eggs 1 tablespoon white sugar 1 cup sifted all-purpose flour 1 cup milk 1 teaspoon vanilla extract 1/4 teaspoon salt vegetable oil for frying sifted confectioners' sugar
Instructions:
Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth. Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes. Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees). Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels. Reheat iron 1 minute; make next rosette. Sprinkle rosettes with confectioners' sugar.
Ingredients:
1 cup white sugar 1 cup butter 2 eggs 1/2 cup orange juice 2 cups all-purpose flour 1 teaspoon baking powder 12 ounces golden raisins 8 ounces halved glace cherries
Instructions:
Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper one 9x5 inch loaf pan. Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well. Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake). Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined. Pour batter into prepared pan. Bake at 300 degrees F (150 degrees C) for 2-1/2 hours. Don't serve until several days old. Wrap the cake in plastic wrap or foil and store in a sealed tin.
Ingredients:
6 pretzel sticks, or as needed 4 pita breads, cut into large triangles 1 (6 ounce) container guacamole, or to taste 1/2 red bell pepper, minced 1 yellow bell pepper, halved lengthwise and seeded
Instructions:
Break pretzel sticks in half and poke each through the rounded side of each pita bread triangle for the "tree trunk". Spread guacamole on each pita triangle and sprinkle red bell pepper in a zigzag pattern over guacamole layer creating a decorated "tree". Cut yellow bell pepper into small star shapes using a small star-shaped cookie cutter. Place yellow star on top of each "tree".
Ingredients:
1 1/2 cups graham cracker crumbs 1/2 cup all-purpose flour 2 teaspoons baking powder 1 (14 ounce) can sweetened condensed milk 1/2 cup butter, softened 1 1/2 cups sweetened, flaked coconut 2 cups red and green candy-coated chocolate
Instructions:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl combine graham cracker crumbs, flour and baking powder. In a separate, large bowl combine condensed milk and butter; beat until smooth. Stir in graham cracker mixture, mixing well. Stir in coconut and chocolates. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake in preheated oven for 7 to 9 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
Ingredients:
2 tablespoons butter 1/2 cup green onions, white and light green parts only, thinly sliced 2 cloves garlic, minced salt 1 (14 ounce) can artichoke hearts, drained and chopped 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry 8 ounces cream cheese 1/2 cup shredded Gruyere cheese 1/2 cup finely grated Parmigiano-Reggiano cheese 1/4 teaspoon hot sauce 1 pinch ground nutmeg salt and freshly ground black pepper to taste 1/4 cup shredded mozzarella cheese
Instructions:
Preheat oven to 400 degrees F (200 degrees C). Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat. Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined. Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese. Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.
Ingredients:
5 eggs 1/3 cup butter, melted 1/4 cup white sugar 1/2 cup milk 4 tablespoons cornstarch 1 (15.25 ounce) can whole kernel corn 2 (14.75 ounce) cans cream-style corn
Instructions:
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish. Bake for 1 hour.
Ingredients:
3 eggs 1/2 cup vegetable oil 1 teaspoon dark rum, or rum flavoring 1/2 cup milk 2 1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon salt 2 cups canned crushed pineapple, drained 1/2 cup dried cherries 1 1/3 cups toasted coconut
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Beat together eggs, oil, rum, and milk in a bowl. Sift together flour, sugar, baking powder, baking soda, nutmeg, and salt in a separate bowl. Mix the flour into the eggs until just moistened. Gently fold in the pineapple, cherries, and coconut. Pour into prepared pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Let cool in pan for 10 minutes before removing to cool on a wire rack.
Ingredients:
1 cup butter 1 cup white sugar 1 tablespoon corn syrup 3 tablespoons water 1 1/2 cups chopped walnuts, divided 1 (6 ounce) package chocolate chips
Instructions:
Butter a 9 inch square baking dish, and set aside. Melt butter in a large saucepan over medium heat. Stir in the sugar and corn syrup until smooth; add the water and stir. Heat to 290 degrees F (145 degrees C) using a candy thermometer. When the temperature has been reached, stir in 1 cup of the walnuts, and cook for 3 more minutes, stirring constantly. Pour into the prepared pan, and allow to cool. When the toffee is cooled, remove from the pan, and place onto waxed paper. Melt chocolate chips in a metal bowl over a pan of simmering water, or in the microwave, stirring frequently until smooth. Spread half of the melted chocolate onto one side of the toffee slab, and sprinkle with half of the remaining nuts. Allow to cool until set, then repeat with the other side. Break into bite size pieces when set.
Ingredients:
1 large cucumber, cut into 3/4-inch thick slices 1 green bell pepper, finely diced 1 red bell pepper 6 tablespoons ranch dressing mix
Instructions:
Distribute cucumber slices on a platter and scrape out seeds from the middle, leaving a deep hole (but don't scrape all the way to the bottom). Fill hole with ranch dressing and spread a little on the rim, so bell pepper will stick. Distribute green bell pepper around the rim to look like a wreath, leaving one spot empty. Cut out small bow shapes (figure 8s) from the red pepper with a sharp knife and cut two thin strips for the ribbons. Place "wreath" on the cucumber slices.
Ingredients:
2 cups softened cream cheese 1 (6.5 ounce) jar green or red pepper jelly 1/4 cup chopped pecans
Instructions:
Spread cream cheese in a clear, shallow bowl. Spread jelly over cream cheese, and sprinkle pecans on top.
Ingredients:
1 cup milk 1 (1 ounce) envelope instant hot cocoa mix (such as Swiss Miss®) 1/4 cup orange juice 1/8 teaspoon ground cinnamon
Instructions:
Heat milk in a saucepan over high heat; whisk hot cocoa mix into milk until completely dissolved. Continue whisking for 1 minute, reduce heat to medium, and gradually stir in orange juice. Sprinkle cinnamon over the top and stir. Pour hot chocolate into a mug.
Ingredients:
1 1/3 cups molasses 2/3 cup packed brown sugar 2/3 cup butter, softened 5 1/2 cups all-purpose flour 2 eggs 4 teaspoons ground cinnamon 2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon salt
Instructions:
Beat molasses, brown sugar, and butter together in a bowl until smooth. Mix flour, eggs, cinnamon, baking soda, ginger, and salt into molasses mixture until incorporated. Cover bowl with plastic wrap and refrigerate for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Heavily flour a cloth-covered work surface. Roll dough on the floured cloth into 1/4-inch thick cookies; cut with cookie cutters if desired. Arrange cookies 1-inch apart on the prepared baking sheet. Bake in the preheated oven until cookies are firm to the touch, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
