Best Food Recipes

Ingredients:

1 large onion, thinly sliced

1/3 cup all-purpose flour

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. black pepper

6 (about 4 oz. each) beef cube steaks

1 Tbsp. canola oil

3 c. water, divided

1 envelope brown gravy mix

1 envelope mushroom gravy mix

1 envelope onion gravy mix

Instructions:

Spray the inside of a 3-5 quart slow

cooker with nonstick cooking spray. Place the sliced onions in the slow cooker. Combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag. Add steaks, a few at a time and shake until completely coated. Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water over all. Cover and cook on Low for 8 hours or until meat is tender.

In a bowl, whisk together the 3 gravy mixes with remaining 1 cup water. Add to slow cooker and cover and cook on Low

for 30 minutes longer.

4 cups Bisquick mix

1 1/4 cup buttermilk

4 tablespoons sugar

1 cup brown sugar

1/4 cup granulated sugar

1 tablespoon cinnamon

1/2 cup chopped nuts (I used pecans)

2 Tablespoons butter melted

3/4 cup butter, melted and cooled

1 cup powdered sugar

1-2 Tablespoons milk

1 teaspoon vanilla

Directions:

1. In a large bowl, Combine Bisquick, buttermilk and sugar in a bowl using a fork. Mix just until all combined to create a dough.

2. In a medium bowl, Combine brown sugar, granulated sugar, cinnamon and nuts in separate bowl. Add 2 tablespoons melted butter and stir to moisten. Set aside.

3. Generously flour rolling surface.I know it seems like a lot but trust me, this is a sticky dough. Turn dough out onto surface and start patting into a rectangular shape with your hand. Flour your hand well also.

4. Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick.

5. Once rolled out, pour 3/4 cup melted butter over entire surface then spread with pastry brush to even out and get to the edges.

6. Sprinkle sugar/nut mixture over butter.

7. Start rolling dough from long end.

8. Slice into 1 inch to 1/2 inch slices. I used dental floss to slice mine. It really does work, without mushing the pastry.

9. Transfer slices to a well greased (sprayed) 9 x 13 pan. I used a spatula to make it easier.

10. Bake in preheated 375 degree oven for 25-30 minutes, until just golden brown on tops.

11. Let sit for 5 minutes before serving.

12. Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.

1 (8 oz.) can Pillsbury Crescent Rolls

8 oz. Cream cheese, softened

⅛ cup Frank’s Buffalo Sauce

2 cups cooked and shredded chicken

1 egg

1 Tbsp. water

1 sleeve of Saltine Crackers, finely crushed

Blue Cheese Cream Sauce (recipe below)

Directions:

1.Preheat oven to 400 F

2.Soften 8 oz. block of cream cheese in microwave and stir to a smooth consistency. Add cooked shredded chicken and Franks buffalo sauce to the bowl and stir to evenly combine.

3.Lay out the 8 crescents on a cookie sheet. Stretch the crescent out one at a time.

4.Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I’ll call this the “pillow”. Repeat for remaining 7 crescent rolls.

5.In a separate smaller bowl, combine the egg and water and beat together.

6.Dip the “pillow” into the blended egg. After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 “pillows”.

7.Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.

Ingredients:

6 eggs

1/2 cup half & half

salt & pepper

1 cup of shredded cheese

half a head of broccoli, cut into florets and steamed for 2-3 minutes

1 onion, sliced

1 tbsp butter

olive oil

Method:

1. Butter a 9" Pyrex pie dish

2. Cook the sliced onion in some butter and olive oil until translucent, about 3 minutes.

3. Mix the eggs, cream, cheese and steamed broccoli florets together.

4. Season w/ salt & pepper.

5. Once the onions are cooled, add them to the egg mixture.

6. Pour into the buttered pie dish and bake for 30-35 minutes at 350F.

7. Let cool for 15 minutes before slicing.

Ingredients:

1 lb. hamburger

1 med. onion, chopped

1 green pepper, chopped

1 qt. tomatoes

1- 16 oz. can kidney beans or pinto beans

1- 16 oz. can corn

2 tsp. chili powder

1/2 tsp. paprika

1/4 tsp. garlic salt

1/4 tsp. oregano

Salt to taste, about 1/2 tsp.

Pepper to taste, about 1/4 tsp.

Crushed red pepper to taste

Sugar (about 1 tsp. ) my addition

Directions:

Brown hamburger, onion and green pepper. Drain off grease. Add all other ingredients, simmer or cook in crock pot for about three hours or more until taste is super.

Ingredients

1 (15-ounce) can refried beans

2 tablespoons hot sauce

Extra-virgin olive oil, for drizzling

4 scallions, cut into 1 inch pieces

1 (16 to 18 ounce) jar green chili or tomatillo salsa

2 tablespoons chopped cilantro, a palm full, chopped

1 (15-ounce) can black beans

2 teaspoons ground cumin, 2/3 palm full

1 (16 to 18 ounce) jar chipotle salsa

2 cups sour cream

1 lime, zested and juiced

2 ripe avocados

2 cloves garlic, finely chopped

1 lemon, juiced

1 jalapeno, seeded and finely chopped

Salt

2 plum tomatoes, diced

Pimiento stuffed jumbo Spanish olives, chopped

Tortilla chips, buy 2 sacks in 2 different colors/varieties

Instructions:

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.

Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.

Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.

Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.

Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

Ingredients:

1/8 tsp garlic salt

1/8 tsp Worcestershire sauce

1 small green onion

4 oz imitation crab

3 oz cream cheese

14 wonton wrappers

Directions:

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)

Spoon into wontons.

Bake at 425 °F for 8-10 minutes or until golden brown.

Ingredients:

3 cups chopped cooked chicken

2 cups shredded lite Mexican blend cheese

1/2 cup lite sour cream 

1 (4.5-ounce) can chopped green chiles, drained

1/3 cup chopped fresh cilantro

8 (8-inch) sprouted grain tortillas

Vegetable cooking spray

1 (8-ounce) container lite sour cream or plain non-fat yogurt

green taco sauce

Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Directions:

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

Bake at 350° for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings. Serve.

Ingredients

1 tablespoon olive oil

1 pound spicy Italian sausage, casing removed

1 (14.5-ounce) can fire roasted diced tomatoes

1 (8-ounce) can tomato sauce

1 tablespoon tomato paste

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

Kosher salt and freshly ground black pepper, to taste

1 (16-ounce) package cheese-filled ravioli

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup basil leaves, chiffonade

Directions:

Preheat oven to broil.

Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks.

Stir in tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic powder, onion powder, salt and pepper, to taste. Stir in ravioli and 1 1/2 cups water. Bring to a boil; cover, reduce heat and simmer until ravioli is tender, about 8-10 minutes.

Remove from heat; top with mozzarella and Parmesan. Place into oven and cook until melted and golden brown, about 2-4 minutes.

Serve immediately, garnished with basil, if desired.

Ingredients:

4 tsp dark chocolate syrup

1 tsp peppermint syrup

1/2 cup strongly brewed coffee or espresso

1 1/2 to 2 cups steamed milk

Whipped cream, for garnish

Chocolate curls, for garnish

Instructions:

At the bottom of 2 large mugs, mix dark chocolate syrup and peppermint syrup; stir to combine. Top with 1/4 cup coffee or espresso each; top with about 1 1/2 cups steamed milk (use more if necessary). Garnish with whipped cream and chocolate curls.

Ingredients:

3 cups salted peanuts (no skins), divided

2 & 1/2 tablespoons butter

2 cups peanut butter chips

14 ounces sweetened condensed milk

2 cups miniature marshmallows

kosher salt or sea salt, optional

Instructions:

Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan.

Melt butter and peanut butter chips in a large saucepan over low heat. Stir until smooth.

Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended.

Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 & 1/2 cups peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt.

Cover and refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature.

Notes

These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between the bottom of the pan and the top of the bars. The same amount of filling will work and give you slightly thinner bars.

Ingredients

1 ¼ cups apple juice

2 tablespoons cornstarch

½ pounds Granny Smith apples, peeled, cored, and sliced ¼ inch thick (5 cups)

½ cup dark seedless raisins

3 tablespoons granulated sugar

1 teaspoon ground cinnamon

1/3 cup chopped pecans

4 sheets phyllo dough

1/3 cup (5 1/3 tablespoons) melted butter

3 tablespoons fine dry bread crumbs (see Note)

Confectioners’ sugar, for garnish

Vanilla ice cream, for garnish

Cooking Instructions:

In a small bowl, create a slurry by combining ¼ cup of the apple juice with 2 tablespoons of cornstarch; mix until smooth and set aside.

In a large saucepan over medium heat, cook the apples with the remaining apple juice, and the raisins, sugar, and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may be settled) and add to the apple mixture, stirring constantly until smooth and lump free. Simmer 1 more minute, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover, and chill.

Lay out one phyllo sheet on a clean, flat, lightly floured surface. Brush with melted butter and sprinkle with 1 tablespoon of dry bread crumbs. Repeat this procedure with two more layers of phyllo, butter, and crumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly onto phyllo surface, leaving a ½-inch clean edge on all sides. Roll into a log, folding edges at each end beneath the log, and brush with melted butter. Carefully place the strudel on the prepared baking sheet, seam side down. Bake the strudel for 15 to 18 minutes, or until golden brown. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices and sprinkling with confectioners’ sugar just before serving. Serve plain or with ice cream.

Ingredients:

1 lb Thinly Sliced Sirloin Steak (or you can use deli roast beef)

8 Slices Provolone Cheese

4 Large Green Bell Peppers

1 Medium Sweet Onion

1 pound White Mushrooms

3 Tbsp Butter

3 Tbs. Olive Oil

Salt and Pepper – to taste

Method:

Slice a thin piece off each pepper lengthwise, remove ribs and seeds.

Slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes.

Preheat oven to 400*

Add steak to the onion/mushroom mixture and stir to combine.

Line the inside of each pepper with a slice of provolone cheese.

Fill each pepper with meat mixture until they are overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes.

crust:

32 chocolate sandwich cookies, finely processed into crumbs

5 1/3 tbsp. unsalted butter, melted and cooled

Small pinch of salt

ganache:

1½ cups heavy cream

20 oz. bittersweet or semisweet chocolate, finely chopped

¼ cup coffee flavored liqueur

filling:

3 (8 oz.) packages cream cheese, at room temperature

1 cup sugar

1½ tbsp. all-purpose flour

1½ tbsp. dark rum

2 tbsp. instant espresso powder

2 tsp. vanilla extract

1½ tsp. mild-flavored (light) molasses

3 large eggs

topping:

1½ cups sour cream

1/3 cup sugar

2 tsp. vanilla extract

Directions:

To make the crust, butter a 9-inch springform pan and place it on a baking sheet. Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides).

Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Add the coffee flavored liqueur and whisk in small circles until a smooth ganache has formed. Pour 2 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache; cover and let stand at room temperature for later decorating.

Preheat the oven to 350˚ F and position a rack in the middle of the oven. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. In a small bowl, combine the rum, espresso powder, vanilla and molasses, stirring until the espresso powder dissolves. Add to the cream cheese mixture and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition.

Pour the filling over the cold ganache in the crust. Place the springform pan on a rimmed baking sheet. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool 15 minutes while preparing the topping (maintaining the oven temperature.)

To make the topping, whisk together the sour cream, sugar and vanilla in a small bowl. Pour the topping over the hot cheesecake, spreading to cover the filling completely. Bake until the topping is set, about 10-15 minutes. Return to the cooling rack and let cool at room temperature for at least 30 minutes. Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set.

To finish, wrap a warm towel around the outside of the springform pan to help loosen the crust from the sides. Carefully remove the springform. Transfer the cake to a serving platter. Place the reserved ganache in a pastry bag fitted with a decorative tip and use to garnish the top of the cake as desired. Garnish with chocolate-covered espresso beans as desired. Chill until the ganache is completely firm, at least 6 hours.

Ingrédients:

huile végétale

2 douzaines de tortillas de maïs

28 onces Las Palmas sauce enchilada rouge

4 tasses râpé jack et / ou cheddar

olives noires tranchées

oignons verts tranchés

Méthode:

Dans une casserole peu profonde, chauffer 1 pouce d'huile végétale. Ramollir les tortillas dans l'huile et les égoutter sur du papier absorbant. Grease 2 × 9 plats de cuisson de 13 pouces. Pour assembler, placer petite poignée de fromage au centre de chaque côté de la couture tortilla, rouleau et le lieu dans un plat de cuisson graissé. Verser la sauce sur les tortillas dessus des roulés. Parsemer du reste du fromage ainsi que les olives et les oignons sur le dessus.  Cuire au four à 350F jusqu'à chauffé et que le fromage soit fondu. Servir avec du riz mexicain. haricots et une salade.

congélation, emballage, l'étiquette et geler au point de . Pour servir, décongeler complètement et continuer avec les directions.

Ingredients:

1/2 cup unsalted butter

3/4 cup granulated sugar

1 package (8 oz) cream cheese, softened

3/4 cup confectioners' sugar

2 teaspoons vanilla extract

1 cup all purpose flour

1/2 cup unsweetened dark cocoa powder

1/2 teaspoon salt

2 large eggs

1 1/3 cups coarsely chopped Oreo cookies

Method:

Preheat oven to 350 degrees F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

In a small saucepan over medium heat, melt butter. Whisk in sugar and bring to a boil, whisking frequently; boil 1 minute. Set aside to cool for 5 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, confectioners' sugar and vanilla extract until combined, about 1 minute.

In a medium bowl, sift together flour, cocoa powder and salt; whisk until combined.

In a large bowl, whisk together eggs until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until just combined, followed by Oreo cookies.

Spread half of brownie batter into the prepared baking dish, followed by cream cheese layer. Distribute the remaining brownie mixture in 8 dollops over the cheesecake layer and spread evenly. Swirl in with a knife or spatula.

Bake for 24-28 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.

Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Ingredients:

1 pack whole wheat lasagna noodles cooked slightly

3 packages (about 10 oz. each) raw spinach

1 tablespoon oil

1 cup grated raw carrots

2 cups sliced fresh mushrooms

1 can (15 oz.) tomato sauce

1 can (6 oz.) tomato paste

1/2 cup chopped pitted rip black olives

1 1/2 teaspoons dried oregano

1 cups cream-style cottage cheese (low fat)

1 lb. sliced Monterey Jack cheese (low fat)

1/4 cup grated Parmesan cheese (low fat)

Method:

1. Prepare noodles, drain.

2. Prepare spinach according to package (or simply defrost ahead of time)

3. Sauté onion in oil, till soft. Add carrots and mushrooms; cook until crisp-tender. Stir in tomato sauce, paste, olives, and oregano.

4. Grease 13 x 9 x 2 inch casserole pan.

5. Layer 1/2 each noodles, cottage cheese, spinach, sauce mixture, and 1/3 cheese. Repeat placing remaining 1/3 Monterey Jack cheese on top. Sprinkle with Parmesan cheese.

6. Bake 375 degrees for 30 minutes and Serve.

Ingredients:

4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter, slightly cooled

1/2 c. sugar

2 quarts all purpose flour (7-8 cups)

2 whole eggs

2 tsp. salt

Directions:

Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.

Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter. 

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 Tablespoon baking powder

1/4 teaspoon salt

1 egg, beaten

1 1/2 cups buttermilk (regular milk works too)

1 Tablespoon vegetable oil

1 Tablespoon honey

1 (10 count) package Hot Dogs

10 wooden skewers or chopsticks

2 Quarts Vegetable Oil, for frying

Directions:

 In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.

In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)

Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.

Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

Ingredients:

For the pâte sucrée

140 grams plain flour

2 teaspoons granulated sugar

1/4 teaspoon salt

100 grams cold butter, cut into cubes

3 tablespoons cold water

For the filling

225 grams mascarpone cheese

60 ml heavy cream

55 grams caster sugar

1 kg assorted berries, such as raspberries, strawberries and red currants

3 tablespoons red currant jelly (substitute seedless raspberry)

instructions:

For the pâte sucrée: in a bowl, mix together the flour, sugar, and salt. Using your fork, cut the chilled butter into the flour until it becomes sandy-like and there are a few small-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and using your hands, combine the ingredients until it forms a ball. Don’t over work the dough. Separate the dough into two balls and wrap with cling film. Chill for at least 30 minutes, preferably 2 hours, before working with it.

1. Preheat the oven to 190°C.

2. Roll out the chilled pastry dough into a 30 cm circle and fit it into a 23 cm round, fluted tart pan. Gently prick the surface of the pastry in several places and place pie weights into the pan.

3. Bake the pastry shell for 20 minutes. Remove the pie weights and continue baking the pastry for an additional 10 to 12 minutes or until it turns light golden brown. Allow the tart shell to cool on a wire rack while you prepare the mascarpone cream.

4. In a large mixing bowl, beat the mascarpone cheese, heavy cream, and sugar together on medium speed. When the mixture is smooth, spoon it into the cooled tart shell and smooth the surface with the back of a spoon or a small offset spatula.

5. In a small saucepan set over low-medium heat, melt the red currant jelly. Set aside.

6. Arrange the red fruits on top of the mascarpone cream. Using a pastry brush, glaze the berries and fruit with the melted jelly. Store the tart in the refrigerator for up to 1 day before serving at near room temperature.

Ingredients:

1 Box refrigerated pie crusts, softened as directed on box

2 1/2 cups light corn syrup

2 1/2 cups packed brown sugar

1/2 cup butter, melted

4 1/2 teaspoons vanilla

6 eggs, slightly beaten

2 cups coarsely chopped pecans

Butter-flavor cooking spray

2 cups pecan halves

Vanilla ice cream, if desired

Method:

1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.

2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.

3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm.

1/4 tasse de mayonnaise (Best Foods, Hellmann, ous Vegenaise)

Oignons doux jaune 1 1/4 Tasses hachées chement (Maya, Vidalia, etc)

1/8 cuillère à café de curry en poudre, au goût (facultatif, MAIS Tellement bon!)

1 gousse d'Ail, hachées

1/4 tasse de yogourt nature ous 1/4 tasse de crème sûre

1/2 tasse de fromage cheddar fort râpé

Sauce Tabasco, au goût

1 cuillère à soupe d'oignons Verts Haches, versez garnir

1/3 tasse de parmesan râpé

1/8 cuillère à café de paprika fumé espagnol ous 1/8 cuillère à café ancho Sèches poudre de piment ous 1/8 cuillère à café de paprika doux

Méthode:

Préchauffer le Four à 350 Degrés F.

De Dans un bol, melanger Les oignons, l'ail, la mayonnaise, le yogourt ous de crème sûre, fromage cheddar, et Tabasco (et la poudre de cari, le CAS echeant).

Étendre Dans Un plat Allant au four Plutôt petite casserole légérement pulvériser.

Haut de parmesan et saupoudrer de paprika au goût. (Rez-de-ancho chile poudre may Être Remplace Le Paprika, PEU des Nations Unies pair majoré de coup de pied. Je prefere le ancho.).

Cuire au four préchauffé à 350 Degrés F pendants 25 à 30 minutes. Garnir Avec l'oignon vert haché (échalote).

Servir chaud ous tiède Avec des craquelins, du douleur, ous plongeurs de crudités.

Crust:

6 tablespoons butter

1 tablespoon canola oil

3 tablespoons water

1 tablespoon sugar

1/4 teaspoon salt

5 ounces (1 slightly rounded cup) unbleached all-purpose flour

For the Filling:

8 ounces cream cheese (or mascarpone), softened

2 tablespoons milk

1 vanilla bean, scraped

2 tablespoons honey

2 tablespoons powdered sugar

1 teaspoon lemon zest

1 pint strawberries, hulled and halved

1 tablespoon honey

Directions:

Preheat oven to 400 degrees. Have a 9-inch tart pan with removable bottom standing by.

To a saucepan over medium-high heat, add the butter, oil, water, sugar, and salt. Stir and bring the mixture to a boil.

Turn heat down and simmer 3 minutes. Remove from heat and add the flour to the hot butter mixture, stirring quickly with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Turn the dough out into the tart pan and press the dough across the bottom and part-way up the sides of the pan. Prick the dough with a fork all over and refrigerate 5 minutes to firm up. Bake 15-17 minutes or until golden and fragrant. Place pan on a cooling rack to cool.

Filling:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the milk, vanilla, honey, powdered sugar, and lemon zest and beat until smooth and creamy. Spread the cream cheese mixture into the cooled tart shell using an off-set spatula.

Arrange the strawberries in a circular design on top of the cream cheese mixture, pressing them down just slightly. Warm the honey in a microwave or in a small saucepan until just thin enough to brush. Brush the strawberries with the warm honey. Chill the tart in the refrigerator for at least an hour before slicing and serving.

Ingredients:

Flour

1 sheet puff pastry, defrosted

1 cup water

1/2 cup sugar

3 Granny Smith apples

1/4 tsp ground cinnamon

1/8 tsp ground ginger

1/8 tsp ground nutmeg

Juice of 1 lemon

1 egg white, lightly beaten

Directions:

Flour a work surface. Roll the puff pastry into a 9" x 15" rectangle. Cut the pastry into six equal squares.

 Bring the water and sugar to a boil in a saucepan. Peel and core the apples; cut them into 1/4" chunks. Toss with the cinnamon, ginger, nutmeg, and lemon juice, then add to the water and simmer until the liquid thickens, 5 to 7 minutes. Set aside to cool.

 Preheat the oven to 425°F. Spoon 3 tablespoons of apples onto each of the puff pastry squares. Fold the pastry over the filling to make a triangle and seal by pinching the edges.

 Place the turnovers on a baking sheet and brush with the egg white. Bake until crispy and golden brown, 12 to 15 minutes.

Ingredients:

1 bag of pretzels (16-18 oz) I used the thatch ones because they would catch more chocolate

2/3 cup oil

1/3 cup sugar

1 ½ teaspoon cinnamon

½ cup cinnamon sugar for sprinkling

1 cup white chocolate chips

Directions:

1. Whisk together oil, sugar, and cinnamon.

2. Pour pretzels into a microwave safe bowl and pour oil mixture in. Stir until coated.

3. Microwave for 1 minute, remove and stir. Microwave 45 seconds more.

4. Spread pretzels evenly onto two cookie sheets covered in parchment paper.

5. While still warm, sprinkle cinnamon sugar generously.

6. Melt white chocolate (on low heat, be careful not to burn) and drizzle over cooled pretzels.

7. Store in an airtight container.

Nonstick cooking spray

1/4 cup coarsely crushed cheese crackers

1 tablespoon unsalted butter

2 cups mashed potatoes (leftover or fresh)

1/3 cup sour cream

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

4 ounces shredded sharp cheddar cheese

4 slices cooked bacon, crumbled

1 green onion, thinly sliced

1/4 cup finely chopped red onion

1 tablespoon chopped fresh parsley

Directions:

Preheat oven to 350 degrees F. Spray small casserole dish with nonstick spray. In small bowl, combine crackers and butter.

If using leftover potatoes, heat them in microwave 1 minute to soften. Add sour cream, garlic powder and pepper; stir until well combined. Reserve 2 tablespoons each cheese and bacon. Add onions, parsley and remaining cheese and bacon to potatoes; stir until well combined.

Transfer mixture to prepared casserole dish and sprinkle with reserved bacon and cheese. Bake 25 minutes and serve.

Ingredients:

4 skinless, boneless chicken breasts

cooking spray

1 clove garlic, minced

1 pinch salt

1 pinch ground black pepper

1 pinch ground cumin

1 cup salsa

1 cup shredded Cheddar cheese

Directions:

Preheat oven to 375 degrees F (190 degrees C).

Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.

Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes and serve.

Ingredients:
2 cups vegan sugar
1.5 cups melted vegan margarine
3/4 cup cocoa powder
1 1/4 cups sorghum flour
1/2 cup tapioca flour
1/2 cup cornstarch
2 tsp xanthan gum
1 tsp salt
2 tsp baking powder
1 1/2 tsp chipotle powder
1 cup non-dairy milk
6 tbsp vinegar
Chocolate Glaze:
1 cup confectioners sugar
4 tbsp milk
1/2 cup cocoa powder
2 tbsp earth balance, softened



Instructions:
Mix all ingredients together using an electric mixer until super smooth. Make sure you wait until cake is cool to make though, as it hardens semi-quickly.
Preheat oven to 350 °F. Grease a standard size cake pan well.
In large mixing bowl, mix together sugar, melted margarine and cocoa powder.
In separate bowl, combine sorghum flour, tapioca flour, cornstarch, xanthan gum, salt, baking powder and chipotle powder.

With mixer set on low speed, alternate between adding flour mix and non-dairy milk to the rest of the batter, scraping sides as necessary. Once well mixed, stir in vinegar one tablespoon at a time.
Spread cake batter evenly into prepared cake.
Bake in preheated oven for 60-70 minutes, or until knife inserted in middle comes out clean. Mine was done closer to the 65 minute, but check after 55 minutes to make sure you don’t end up with a burnt cake.
When your cake has thoroughly cooled, gently remove from pan and pour on chocolate glaze. Let glaze harden before slicing.
Enjoy!

1 pkg. frozen phyllo pastry
½ cup melted butter
¼ cup sugar

Cut phyllo sheets in quarters or about 6x6 squares. The measurements do not have to be precise. Brush each sheet with melted butter and sprinkle lightly with sugar. Repeat until you have 6 layers of pastry. Push the prepared pastry into muffin tins, fitting it to the sides and bottom of the cups.

Mix together:

3 cups chopped, peeled apples in about a ½ to 1 inch dice
4 tablespoons brown sugar
1 tsp cinnamon
2 tablespoons melted butter

Spoon apple mixture into the prepared pastry cups. Fold the phyllo pastry over the top of the apples brush with butter and sprinkle with cinnamon sugar. Bake for about 25 minutes at 350 degrees F or until the pastry turns golden brown. Serve warm with butterscotch ripple ice cream.

Ingredients:

Leftover spaghetti (approximately 3-4 cups)

1 loaf of french bread (cut in half and then cut through the middle)

4 TB butter (softened)

4 tsp garlic powder

2 cups mozzarella cheese

Method:

Preheat oven to 425 degrees.

Warm leftover spaghetti in the microwave (sauce and noodles mixed together). I also like to cut my spaghetti with kitchen scissors.

Place the 4 french bread halves onto a baking sheet (line with foil for easy clean up). Spread each piece with 1 TB of butter (more if you'd like). Sprinkle 1 tsp of garlic powder onto each piece. Bake in oven for 5 minutes or until golden brown. You may broil it as well if you'd like. Remove from oven.

Top each piece of bread with about 1 cup of spaghetti. Then sprinkle on 1/2 cup of mozzarella cheese. Bake for additional 5 minutes or until cheese is nice and bubbly and serve cool.

1 tablespoon olive oil

1 pound spicy Italian sausage, casing removed

1 (14.5-ounce) can fire roasted diced tomatoes

1 (8-ounce) can tomato sauce

1 tablespoon tomato paste

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

Kosher salt and freshly ground black pepper, to taste

1 (16-ounce) package cheese-filled ravioli

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup basil leaves, chiffonade

Method:

Preheat oven to broil.

Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks.

Stir in tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic powder, onion powder, salt and pepper, to taste. Stir in ravioli and 1 1/2 cups water. Bring to a boil; cover, reduce heat and simmer until ravioli is tender, about 8-10 minutes.

Remove from heat; top with mozzarella and Parmesan. Place into oven and cook until melted and golden brown, about 2-4 minutes and serve.