Serves 4-6

Ingredients

1 medium eggplant

2 eggs

2 cups gluten-free flour or bread crumbs

1 jar red sauce

½ tablespoon Italian seasonings

½ teaspoon salt

½ teaspoon pepper

3 tablespoons oil

Mozzarella cheese (I use dairy-free cheese)

1 pound box of pasta of your choice

Directions

1. Preheat oven to 350 degrees. Heat oil in a pan over medium heat. Boil water for pasta and cook according to box instructions.
2. Mix together salt, pepper and Italian seasonings with the flour (or bread crumbs). In a separate bowl, scramble eggs and set aside.
3. Cut eggplant into ½ inch thick slices. Dip eggplant slices, one at a time, in the egg then coat in the flour batter.
4. Place eggplant in the oil and cook on both sides until golden brown. Once golden brown, place eggplant in a sauce-coated Pyrex dish or glass pan. Repeat for all eggplant slices.  Drizzle more sauce on top of the eggplant before putting in the oven.
5. Place the eggplant in the oven for 25 minutes. Remove from oven and top with shredded mozzarella cheese then cook in oven for another 10 minutes until sauce is bubbling and cheese is melted.

Serve over cooked pasta and top with more cheese. Enjoy!

Ingredients

1¼ pounds stewing beef or lamb

8 ounces dry yellow split-peas (may also substitute green)

3-4 medium sized onions, yellow or white

1 pound potatoes (optional)

3 small cans of plain tomato sauce (8 ounce cans)

3-4 crushed, dried limes (“lemon omani” can be found online)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon turmeric

1 teaspoon paprika

½ cup vegetable oil

Directions

1. Prior to cooking, soak split-peas in warm water for 2-3 hours, then drain.
2. Peel and chop the onions into small pieces (a food processor helps here). Then fry them in a small amount of oil over medium heat until golden in a medium or large pot.
3. As onions are frying, cut the meat into small pieces. Then briefly fry the meat in the onions and brown all sides.
4. Add approximately 3 cups of water to cover the meat and bring to a boil. Let simmer (very light boil) slowly for 1-1½ hours until mostly cooked, adding more water along the way if needed.
5. Add split-peas, salt, pepper, spices, tomato sauce and dried limes (crushed) and continue to simmer for another 1-2 hours (minimum is 1, but 2 is preferred). Add more water as needed during cooking to prevent it from becoming too thick. If too thin, you may cook longer to thicken it back up.
6. OPTIONAL STEP: As the stew is cooking, peel and cut the potatoes into French fries and fry them in the remaining oil. Lightly salt and set them aside. Once the stew is finished, place the fries on top of the stew in a layer. One tip here – if you don’t want to fry the potatoes yourself, you can order a large serving of fries at McDonald’s and use those! Just don’t admit to it.
7. Season to taste, if needed, and serve this traditional dish with white rice. Long-grain basmati is a good choice. For an additional middle-eastern touch, stir a small amount of saffron into the rice once it’s done cooking.

Makes 10-12 servings

Ingredients

2 pounds ground beef or chuck

2 cans tomato soup

2 cans cream of mushroom soup

1 (15 ounce) package wide egg noodles

16 ounce extra sharp cheddar cheese shredded

4 stalks of celery, chopped (or more to taste)

1 large green bell pepper, chopped (or more to taste)

1 large onion, chopped (optional)

Seasoned salt to taste

Garlic powder to taste

Directions

1. Pre-heat oven to 350 degrees.
2. Boil egg noodles according to directions, drain and set aside.
3. Brown ground beef (or ground chuck) over medium-high heat and drain fat.
4. Add chopped vegetables to meat and continue to cook over medium-high heat for about 5 minutes.
5. Add seasoning salt and garlic powder.
6. Add soups to meat / vegetable mix and stir well.
7. Bring to boil and remove from heat.
8. Stir in cooked noodles.
9. Layer mix and cheese in casserole dish – ending with layer of cheese on top.
10. Bake for 30 minutes.

Makes 60 dumplings

Wrapper Ingredients
3 cups flour
1 ¼ cups cold water (as needed)
¼ teaspoon salt

Wrapper Directions

1. Mix the salt and flour.
2. Slowly stir in the cold water until smooth dough is formed. Be careful not to add more water than is needed.
3. Knead the dough into a ball, cover, and leave it to rest for at least 30 minutes.

Filling Ingredients
1 cup ground meat (Traditionally, ground pork, beef or shrimp are used. I prefer chicken.)
1 tablespoon soy sauce
1 teaspoon salt
1 tablespoon rice wine or dry sherry
¼ teaspoon ground pepper
3 tablespoons sesame oil
½ green onion, finely minced
1 ½ cups cabbage, finely shredded
4 tablespoons shredded bamboo shoots
2 slices fresh ginger, finely minced
1 medium garlic clove, finely minced

Filling Directions

1. Add soy sauce, rice wine, salt and pepper to the meat while stirring in only one direction.
2. Add oil, green onion, cabbage, bamboo shoots, ginger and garlic. Mix well.

Dipping Sauce Ingredients
6 tablespoons light soy sauce
1 ½  tablespoons sesame oil
1 ½  tablespoon vinegar
3 medium garlic cloves, finely minced

Dipping Sauce Directions

1. Whisk together oil, vinegar and garlic.
2. Serve in individual dipping bowls or a few small ramekins.

Dumpling Directions

1. Divide the dough into 60 balls.
2. On a lightly floured work surface (countertop or cutting board), roll balls out into circular “wrappers” (3 inches in diameter).
3. Place about a tablespoon of filling into the center of a wrapper.
4. Wet the edges of the wrapper with water, fold over and pinch to form a purse shape. Repeat for remaining wrappers.
5. Bring a large pot of water to boil. Individually place the dumplings into the boiling water.
6. Remove dumplings as they rise back to the surface, drain and transfer to a plate.
7. Combine ingredients for the dipping sauce and serve in individual dishes.

Ingredients

1 pound ground beef

½ cup chopped onions

1 (16 ounce) can of diced tomatoes

1 (6 ounce) can tomato paste

1/3 cup water

1 medium garlic clove, minced

1 teaspoon dried oregano leaves, crushed

½  teaspoon salt

¼ teaspoon pepper

1 (8 ounce) package cream cheese

¼ cup milk

8 ounces lasagna noodles (cooked, drained)

2 (6 ounce) packages mozzarella cheese slices (or 12 ounces of grated mozzarella cheese)

½ cup (about 2 ounces) grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees.
2. In a large skillet, brown meat over medium-high heat and drain fat.
3. Add onion, cook until tender.
4. Stir in tomatoes, tomato paste, water, garlic and seasonings. Reduce heat to low and cover skillet; simmer 30 minutes.
5. Combine cream cheese and milk in a separate saucepan, stir over low heat until smooth.
6. In 9 x 13 baking dish, layer half of noodles, meat mixture, cream cheese sauce, mozzarella and parmesan cheese; repeat layers.
7. Bake at for 30 min. Let stand 10 minutes before serving.

Ingredients

3 tablespoons mayonnaise

1 tablespoon grated Parmesan cheese

1 medium garlic clove, minced

1 dash paprika

2 tablespoons finely shredded Cheddar cheese

2 French bread rolls, halved lengthwise

Directions

1. In a small bowl, combine the mayonnaise, Parmesan cheese, garlic and paprika; stir in cheddar cheese.
2. Place rolls cut side up on an unlined baking sheet; broil 6 inches from the heat for 1 minute, or until lightly browned.
3. Spread with cheese mixture. Broil 1 minute longer or until bubbly and lightly browned.

Ingredients

12 slices white bread, crusts trimmed off, buttered on one side
1 pound ground sausage
1/2 pound grated sharp cheese
4 eggs
3 cups milk
1/4 teaspoon salt

Directions

1. Grease a 9 x 13 inch casserole dish.
2. Place six slices of bread, buttered side up, in the casserole dish.
3. In a large skillet, brown the sausage over medium-high heat and drain fat.
4. Crumble sausage and spread half onto the buttered bread in the casserole dish.
5. Add half of the grated cheese.
6. Top with the remaining slices of buttered bread (buttered side up), sausage and cheese.
7. Beat the egg, milk and salt. Pour over top and gently press down with spatula.
8. Cover and refrigerate overnight or for several hours.
9. Take casserole out of refrigerator at least 30 minutes prior to baking the next morning.
10. Preheat oven to 350 degrees.
11. Bake for 40 minutes.

Serves 12

Ingredients

4 cups cubed, 1-day-old French bread

2 cups (8 ounces) shredded Cheddar cheese

10 eggs lightly beaten

4 cups milk

1 teaspoon dry mustard

1 teaspoon salt

¼ teaspoon onion powder

Pinch fresh ground pepper

½ cup sliced mushrooms

½ cup chopped tomato

8-10 slices cooked bacon, crumbled

Directions

1. Generously butter a 9 x 13 baking pan.
2. Arrange bread cubes in pan and sprinkle with cheese.
3. Beat together eggs, milk, dry mustard, salt, onion powder and pepper.
4. Pour mixture evenly over cheese and bread cubes.
5. Sprinkle with bacon, mushrooms and tomato.
6. Cover and refrigerate overnight.
7. The next day, take casserole out of refrigerator at least 30 minutes before baking.
8. Preheat oven to 350 degrees.
9. Bake for one hour.

Ingredients

4 cups chicken broth

1 (10.75 ounce) can cream of mushroom soup

1 (16 ounce) can sauerkraut, rinsed and drained

8 ounces of fresh mushrooms, sliced

3 medium potatoes, cubed

¾ cup chopped carrots

1 medium onion, chopped

¾ pound ham, cut into cubes (can substitute sausage or turkey sausage)

½ cup chicken, chopped

2 teaspoons dill weed

1 medium garlic clove, minced

1 teaspoon dried basil

½ teaspoon ground black pepper

Directions
1. Put all ingredients in Crock Pot; stir once and cover.
2. Cook 6-8 hours on low or 4-6 hours on high.
3. Check a piece of carrot for preferred tenderness to decide when it’s done!

Ingredients

2 eggs

2 slices of whole-grain bread

1 tablespoon butter

Salt and pepper

Directions

1. Lightly toast bread. Cut a star-shaped hole in the center of each slice using a star-shaped cookie cutter (or knife).

2. Over medium heat, melt butter in a frying pan until it begins to bubble.

3. Place toast in pan. Break egg into the center of each slice.

4. Fry until egg whites begin to set, then carefully flip each slice and continue cooking to preference (approximately 5 minutes per side for over-medium eggs).

5. Season to taste.

General Ingredients

1 dozen corn tortillas

Corn oil

Salt

6 boneless, skinless chicken breasts, poached and diced

½ cup of sour cream

1 lb of mozzarella cheese

Refried Tomato Sauce Ingredients

1 (32 ounce) can whole tomatoes with liquid (or 2 pounds of fresh tomatoes, cored, seeded and diced)

1 red bell pepper, cored, seeded and diced

½ teaspoon dried thyme

½ teaspoon dried oregano

½ cup chopped onions

2 medium garlic cloves, minced

Salt and pepper

½ teaspoon of sugar

Tortilla and Chicken Directions

NOTE: Plan ahead! The recipe works best when you can leave the tortillas out overnight on cookie sheets to dry out!

1. Start by cutting or breaking dried tortillas into wedges.

1. If the tortillas are fresh, cut them into wedges, add salt, and put them on cookie sheets in a warm oven (250 degrees) for about 10 minutes to dry them out a bit, then proceed.
2. To poach the chicken breasts, place washed breasts in a large pan. Fill with just enough liquid (water or broth) to cover the chicken.
3. Bring liquid to a boil over high heat.
4. Reduce heat to low and simmer uncovered for 2 minutes.
5. Remove pan from heat, cover and let sit for 30 minutes. Dice chicken and set aside.

Refried Tomato Sauce Directions

1. In a large skillet, combine tomatoes, red bell pepper thyme, oregano and salt. As needed, add a little water and bring the mixture to a boil over medium high heat. Reduce heat to low and simmer for 10 minutes.
2. Remove from heat. Cool slightly and blend entire mixture in a blender of food processor to make a liquid sauce.
3. In a deep pot, heat corn oil over medium high heat. Cook chopped onions and garlic for three minutes, stirring frequently.
4. Add the blended tomato sauce and bring to a boil for 5 minutes more. Taste and add a little sugar only if you feel it is too sour. Remove from heat and set aside.

Assembly Directions

1. Preheat oven to 350 degrees.
2. In a large, glass baking dish (9 x 13), place a layer of tortilla pieces. Cover with a layer of diced chicken, followed by a layer of cheese. Repeat the layers until you reach the top of the baking dish (about three layers of each).
3. Cover the entire dish with the refried tomato sauce, letting it reach the bottom.
4. Place one final layer of cheese and sour cream on top.
5. Bake for 25 minutes.

Optional (but fabulous) garnishes include fresh cilantro, chopped red onions, diced avocado and lime wedges.

Ingredients
(Serves 6-8)

Suggested meat: beef tenderloin filet, or any cut you like

Brown Gravy Ingredients
1 cup beef broth
¼ cup Burgundy wine
1 teaspoon oregano
½ teaspoon pepper
2 tablespoons butter
2 tablespoons flour
1 onion

Veggie Sauce Ingredients
¼ cup chicken broth
14 ounces ketchup
3 green peppers
3 red peppers
3 onions
1 package cherry tomatoes (1 pint)
1 lb. package mushrooms

Directions
1. For veggie sauce chop peppers and onions. Add them to a large pot with the tomatoes and mushrooms
2. Add ketchup and chicken broth
3. Stir well to coat vegetables
4. Cover and simmer for about ¾ of an hour, stirring frequently
5. For brown gravy, heat butter in skillet over medium heat until golden brown
6. Add a sliced onion, cook and stir until onion is golden brown.
7. Take onion out and discard (or eat!)
8. Blend in flour, cook over low heat, stirring until the flour is a deep brown
9. Remove skillet from heat. Slowly stir in beef broth, oregano, and wine
10. Return skillet to heat and bring to a boil, stirring constantly. Stir until thickened. Add to veggie sauce
11. Cook all together for 20 minutes at low heat
12. Add sauce to individual servings of steak, cooked to your preference

Ingredients
Serves 4-6
1 medium zucchini, sliced into thin discs
1 medium summer squash (the long, skinny yellow kind), sliced into thin discs
1 small eggplant, cut into small cubes (leave skin on)
1 medium onion, halved and sliced
1 large red bell pepper, cut into strips
1 large green bell pepper, cut into strips
8-10 mushrooms, sliced
1 clove garlic, finely diced
2 tablespoons olive oil
1 (16 oz) can diced tomatoes with liquid
Italian seasoning and Kosher salt to taste
Freshly grated Parmesan cheese

Directions
1. Heat olive oil over medium heat in a large (12-inch) pan
2. Add sliced onion and garlic, stir and cook until tender, about 5 minutes
3. Add zucchini, squash and eggplant and tomatoes to pan, stir to mix
4. Cover and reduce heat to medium-low
5. Simmer about 25 minutes
6. Remove cover and add peppers, mushrooms and a few dashes of Italian seasoning and salt and give a few good stirs to mix
7. Increase heat to medium
8. Cover and cook 15 minutes
9. Uncover pan, give a few good stirs to mix and reduce heat to low
10. Serve when you’re ready! It’ll be fine covered on low if you’re meal isn’t quite ready.

Ingredients
1 lb of thick cut, hickory-smoked bacon, any good brand will do, but if you can get a local butcher to slice it fresh that is best.
1 pint fresh whole mushrooms, cleaned and sliced prior to cooking
8 oz package of Kraft sliced Swiss cheese
16 slices of whole-grain bread
Fresh romaine lettuce leaves (6-8 whole leaves)
Hellmann’s mayonnaise (no substitutes!)
¼ cup butter
1 large cast iron frying pan
No tomatoes

Directions
1. Heat the butter in the pan and add the mushrooms. Cook them over a low flame, turning frequently, until tender
2. Remove from pan and drain on a paper towel or dusty bandana
3. Fry your bacon, eight slices at a time until slightly crunchy but still chewy, do not overcook
4. While your bacon is frying, begin making your toast to preference
5. When the bacon and toast are done, assemble the sandwiches by laying the bacon down on each slice of bread followed by one slice of Swiss cheese, a half or whole leaf of Romaine, and two tablespoons of mushrooms on top of the romaine
6. Finish each stack with a dollop of mayo, then carefully but quickly marry the assembled halves and gently press them together. That’s it. They’re incredible. Loaded with bad fat. And perfect for lunch or breakfast on a really cold day with the snow filling the deep ruts in the mud lane left by Chuck’s old ’68 Ford Falcon the night before

Ingredients
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons dried oregano
1 tablespoon dried Anaheim chilies, seeds removed
1 tablespoon dried red chilies
3 tablespoons sweet paprika
3 tablespoons coarse salt
1 tablespoon black peppercorns
1 turkey (16 to 18 pounds)
Spicy Cornbread Stuffing (recipe follows)

Directions
1. Using a dry skillet over medium heat, toast the coriander seeds and cumin seeds until fragrant, about 2 minutes. In a spice grinder or food processor, grind the oregano, coriander seeds, cumin seeds, Anaheim chilies, red chilies, paprika, salt, and peppercorns into a powder. Transfer to a bowl, and set aside
2. Rinse turkey with cold water, making sure to clean neck and main cavity thoroughly. Pat inside and outside of bird dry with paper towels. The outside of the bird must be dry for spice rub to adhere to skin
3. Wearing rubber gloves, rub spice mixture thoroughly over entire bird. Refrigerate for 2 hours. Spices may be applied up to 1 day ahead. Allow bird to come to room temperature before stuffing
4. Place rack in lower third of oven, and heat oven to 450 degrees. Stuff neck cavity with 3 to 4 cups of Spicy Cornbread Stuffing. Fold neck flap down, and secure to underside of turkey using stainless-steel trussing pins or wooden skewers. Stuff larger cavity with remaining stuffing
5. Cut a piece of kitchen twine to twice the length of the turkey. Fold twine in two, and, starting at neck, bring twine forward around body of turkey ending at legs. Tie twine to secure wings and legs to body of bird. Cross turkey's legs, and tie together. Place trussed bird in a V-rack in a large roasting pan
6. Transfer turkey to oven. Reduce temperature to 350 degrees. After the first hour, rotate pan every 30 minutes until a meat thermometer reads 160 degrees when inserted into the thickest part of the thigh, 3 1/2 to 4 hours. Remove from oven, and set aside for 30 minutes before carving

Ingredients
3/4 cup pine nuts
1 recipe Jalapeno Cornbread, day old (recipe follows)
1 pound cured chorizo sausage, cut into 1-inch pieces
1 tablespoon olive oil
2 small onions, coarsely chopped
6 ribs celery, coarsely chopped
2 cloves garlic, minced
1 cup homemade chicken or turkey stock, or low sodium canned chicken or turkey stock
4 tablespoons unsalted butter, melted
1 bunch cilantro leaves, washed well, dried, and roughly chopped
Coarse salt and freshly ground pepper

Directions
1. Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside
2. In a food processor, pulse sausage until coarsely chopped; do not over-process. Set aside
3. Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes
4. Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey

Makes about 10 cups, enough for a 16- to 18-pound turkey

Ingredients
2 tablespoons unsalted butter, melted, plus more for pan
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 cup buttermilk
2 medium jalapenos, diced, with seeds
1 large egg, lightly beaten
1/3 cup sugar

Directions
1. Heat oven to 425 degrees. Lightly butter an 8-inch square pan. Set aside
2. In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper
3. In another bowl, whisk together buttermilk, jalapenos, egg, sugar, and 2 tablespoons melted butter. Add to dry ingredients, and stir until just combined
4. Pour batter into prepared pan, and bake until golden brown, about 20 minutes. Remove from oven, and cool for 10 minutes. Invert onto a wire rack to cool completely

Makes 1 eight-inch square

Ingredients

1 (8 ounce) package cream cheese, softened

1 cup sour cream

Approx. 6 bacon slices, cooked and crumbled

1 teaspoon hot sauce (or more to taste)

1 can corn (rinsed and drained)

½ cup mayonnaise

1 bag Fritos scoops

Directions

1. Stir together all ingredients, adding in corn and bacon last.
2. Chill for 30 minutes in the fridge.
3. Serve with Fritos scoops. Enjoy!

Ingredients
3 (8 ounce) tubs of sharp Cheddar cheese (Cracker Barrel or Kaukauna is good)
1 (8 ounce) package cream cheese
1/2 cup beer (heated slightly in microwave)
Garlic powder and/or onion powder, cayenne pepper, dash(s) of hot sauce, black pepper to taste.  
Secret ingredient: I also add some Cavender's All-Purpose Greek seasoning.

Directions

1. Whip cheeses (softened or room temperature) together with electric mixer.
2. Add seasonings.
3. Add heated beer and continue mixing carefully. Refrigerate.
4. Enjoy with bread sticks, pretzels or rice crackers. A round rye bread loaf makes a tasty bowl!

Ingredients

2 avocados

2 tablespoons finely chopped onion

2 tablespoons jarred salsa

1 teaspoon fresh sour cream

Cayenne pepper to taste

Lemon or lime juice to taste

Directions

1. Scoop out avocados with a spoon.
2. Mash ‘em up, but not too much.
3. Add a squeeze of fresh lemon or lime, chopped onion, a shake or two of cayenne pepper, salsa and sour cream.
4. Blend by hand with a fork.
5. Chill for an hour, or so.
6. Enjoy with chips, or as a deliciously zesty spread on a turkey sandwich.

Ingredients
2 1/2 cups (10-12 oz) aged New York white cheddar cheese, grated
1/3 cup green onions, chopped fine
2 tablespoons mayonnaise
1/2 cup red raspberry preserves (to spread and cover cheese disc)
Enough fresh raspberries to cover top and sides of cheese disc
Specialty crackers

Directions
1. Mix grated white cheddar cheese, chopped green onions and mayonnaise together in a mixing bowl
2. Form mixture into a disc shape. If desired, wrap in plastic wrap and refrigerate. This can be prepared one day in advance of serving
3. Just prior to serving, place the cheese disc on a serving platter and cover top and sides with the red raspberry preserves
4. Cover the entire cheese disc with the fresh raspberries
5. Serve with specialty crackers

Ingredients
1 package Li’l Smokies cocktail sausages
1 12 oz Beer
Tabasco brand pepper sauce
1/3 cup Frank’s RedHot Original cayenne pepper sauce

Directions
Drain sausages and place in medium sauté or fry pan over medium-high heat. Stir frequently until heated through and starting to brown. Pour in beer and several shakes of Tabasco. Bring to boil and reduce heat to fast simmer. Reduce until liquid becomes thick and syrupy. Add Frank’s RedHot and stir until hot and bubbly, about 30 seconds

Note: Choose a beer with some flavor. Killian’s Red, Michelob Amber Bock, and Newcastle are a few that work well. Light beer has very little flavor, so it’s a poor choice for this recipe. Also, as the beer is almost reduced to syrup do not leave the pan unattended. It will go very quickly from a small amount of liquid to tar if you’re not careful.

Ingredients
(Yields 8 cups)
1 (16 oz) box of oyster crackers
1/4 cup vegetable oil
A heaping teaspoon of dried dill weed
1/4 teaspoon garlic salt (if desired)
1 packet Hidden Valley Ranch salad and seasoning mix

Directions
1. Place crackers in gallon-sized plastic zipper bag
2. Add oil to crackers, zip bag and toss to coat
3. Add dried dill weed, garlic salt and seasoning mix; zip bag and toss to coat again
4. Spread crackers on ungreased baking sheet
5. Bake at 250 degrees for 15-20 minutes until golden brown

Ingredients
Makes 12 appetizers
2 fresh red bell peppers, or 8 oz jar roasted red peppers, well-drained
Skinny French baguette bread, about 1/2 of a long loaf
1/4 cup blanched almonds
3 dashes salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Olive oil

Directions
(If using jarred peppers, skip ahead)
1. To roast fresh peppers, slice in half, de-stem and de-seed, and place cut-side down on a non-stick pan or glass baking dish
2. Broil the peppers in the oven until the skins char—about 10 minutes, but check often
3. Remove from oven, and while still hot, use tongs to place peppers in a large paper or plastic bag. Tie off the end of bag and allow to sit for ten minutes. After you remove the peppers from the bag, the skins should peel off easily. Set the peppers aside
4. Heat oven to 350 degrees
5. Slice the baguette into (12) ½-inch thick rounds and spread out on a flat baking sheet
6. Brush tops lightly with olive oil, then place in oven for about 3 minutes until they just start to toast but not brown
7. In a food processor, grind the almonds until fairly fine, then add the peppers, salt, cloves and cinnamon. Chop until peppers are coarse pieces, but not pureed. (If you don’t have a food processor, you can use a coffee grinder for the almonds, and a knife to hand-chop the peppers into fine pieces)
8. Add a few drops of olive oil to the mixture if you roasted your own (probably not needed if peppers are packed in oil)
9. Spread a tablespoon of the mixture onto each baguette slice. Cook in oven for 5-7 minutes or until edges of bread just start to crisp

Ingredients
4 slices bacon
1 lb chicken livers
1 cup chopped onion
2 cloves garlic pressed (or minced)
3-6 tablespoons milk

Directions
1. In a sauté pan over medium heat, cook bacon until just crisp but still pliable. Set bacon aside to cool. Pour off drippings from pan and reserve
2. Return one tablespoon bacon drippings to pan over medium heat until hot. Add onions and cook until soft about 4-5 minutes. Put onions in a large food processor
3. Return another tablespoon bacon drippings to pan over medium heat until hot. Add half the chicken livers and cook until browned and cooked through, turning as needed, about 6-7 minutes
4. Set livers aside to cool and repeat with remaining livers adding more bacon drippings if needed. Season livers with some salt and pepper as they cool
5. Cut bacon into half-inch pieces and add to food processor with cooled chicken livers and 3 tablespoons milk. Process until smooth, scraping sides as necessary. Add additional milk if necessary to achieve desired consistency. Refrigerate prior to serving

Ingredients
1/4 cup tarragon-flavored vinegar
1/4 cup red wine vinegar
1 teaspoon freshly ground black pepper
1/4 cup dry mustard
2 teaspoons salt
2 teaspoons hot red pepper flakes
1/2 cup vegetable oil
1/4 cup minced fresh parsley
6 green onions, chopped
2 lbs uncooked (16-20 pieces per lb) shrimp, peeled and deveined
1 (3 oz) package crab and shrimp boil
Cucumber slices
Black pepper round crackers

Directions
1. In a 3-quart bowl, whisk together the vinegars, black pepper, mustard, pepper flakes, and salt
2. While whisking, slowly pour in the oil until slightly thickened
3. Stir in parsley and green onions. Set aside
4. To cook shrimp, fill a 6-quart pot half full of water, add crab & shrimp boil. Bring pot to a boil, boil 3 to 4 minutes
5. Add shrimp to boiling water, cook until just pink, 2-3 minutes
6. Pour shrimp in colander, remove excess water. Immediately stir shrimp into sauce and stir. Cover and refrigerate overnight or up to 2 days
7. When ready to serve, place a cucumber slice on each cracker, and serve shrimp alongside the crackers. Enjoy shrimp by placing 1 piece on top of the cucumber cracker

Serves 8-10
Prepare 1-2 days ahead of time

Ingredients
1 12-oz jar herring snacks in white wine -- cut to bite size
1 red apple, cored, but not peeled, and diced
1 8-oz can beets, rinsed and diced
2 eggs, hard boiled and chopped
1/3 cup pickles, diced
1/4 cup sweet onions, slivered
1/3 cup sour cream
1 tablespoon capers
1/4 teaspoon black pepper, or less
Salt to taste

Directions
1. Toss all ingredients together in bowl and refrigerate for a couple of hours. Will be pretty pink color
2. Enjoy plain or on your favorite crackers

Ingredients
1 can shoepeg white corn, drained
2 to 3 cloves fresh garlic, minced
2 fresh tomatoes, diced
1 can black-eyed peas, drained and rinsed
1 medium onion, chopped
1 bunch green onions, chopped
1-2 fresh jalapenos, chopped (optional)
1 8-oz. bottle of italian dressing
Fresh parsley to taste, chopped

Directions
1. Mix all together
2. Serve with tortilla chips

Ingredients
2 lbs, 8 oz tomatoes, peeled and diced
8 oz onions, diced
1 green bell pepper (medium)
1 red bell pepper (medium)
1 lb. cucumbers, peeled, seeded
1 oz garlic, minced
2 oz red wine vinegar
2 oz lemon juice
Salt and pepper to taste
3 quarts tomato juice
White chicken stock (as needed to taste)
Fresh basil
*Set aside a handful of each vegetable for garnish

Directions
1. Combine and puree all ingredients except tomato juice, stock, and basil
2. Stir in tomato juice
3. Adjust consistency with chicken stock
4. Stir in reserve garnish vegetables (adjust seasoning)
5. Garnish the top of each bowl with a sprinkle of minced peppers

Ingredients
1 cup green onions
1 can fat-free evaporated milk
1 16-oz bag of frozen corn
1 1/2 cups chicken broth
1 teaspoon Old Bay seasoning
1/8 teaspoon of ground red pepper
Leftover mashed potatoes or potato flakes to thicken
corn starch (if needed)
8 oz frozen cooked shrimp, tails removed
Shredded Cheddar cheese

Directions
1. Brown green onions in a Dutch oven for 4 minutes
2. Add broth, corn, evaporated milk and seasonings
3. Gradually add potatoes as needed to thicken
4. Bring to a boil. Reduce heat to low and simmer for 15 minutes, stirring constantly
5. Add shrimp and cook for 3 minutes
6. Add shredded cheese on top of each serving

Makes 6 portions

Ingredients
1 cup (½ pound) uncooked wild rice
4 cups defatted chicken stock
1 cup shelled pecan halves
1 cup yellow raisins
Grated rind of 1 orange
¼ cup chopped mint (or parsley if you don’t like mint)
4 scallions thinly sliced
¼ cup olive oil
⅓ cup fresh orange juice (from the orange you grated)
1 ½ teaspoons salt
Freshly ground black pepper to taste

Directions

1. Put rice in strainer and run under cold water to rinse thoroughly.
2. Place rice in medium sized saucepan. Add stock and bring to rapid boil. Adjust heat to a gentle simmer and cook uncovered for 45 mins (after 30 mins check for doneness; rice should not be too soft).
3. Drain into small hole strainer. Transfer drained rice to a large bowl.
4. Add remaining ingredients to rice and toss gently. Adjust seasonings to taste. Let mixture stand at least 2 hours so flavors can develop. I think overnight in the refrigerator is best.
5. Serve at room temperature.

Makes 2 dozen rolls

Ingredients

1 cup whole milk

2 tablespoons butter (cut into pieces)

2 eggs

1 teaspoon salt

¼ cup sugar

4 cups bread flour

3 teaspoons yeast

Directions

1. Add ingredients directly into a bread maker as listed above. Run dough cycle.
2. Remove dough from bread maker. Turn onto a lightly floured surface; divide into 24 equal portions.
3. Divide each portion into 3 equal pieces; shape into balls. Grease two standard muffin tins or use non-stick spray of choice.
4. Place 3 balls into each greased muffin cup.
5. Let rise for 45 minutes.
6. Brush with lightly beaten egg and sprinkle rolls with toppings of your choice.
7. Bake (on second rack from the top) at 375 degrees for 10-12 minutes or until golden brown.
8. Remove from pans to cool on wire racks.

Toppers

Parm-Garlic:
2 tablespoons grated parmesan cheese and ½ teaspoon dried minced garlic

Almond Herb:
2 tablespoons chopped sliced almonds and ½ teaspoon each kosher salt, dried basil and dried oregano

Everything:
1 teaspoon each poppy seeds, kosher salt, dried minced garlic, sesame seeds and dried minced onion

Ingredients

1 pound Brussels sprouts, halved
2 tablespoons olive oil
¼ pound pancetta, sliced very thin and chopped into little squares (or bacon, cooked and crumbled)
2 garlic cloves, pressed
1 Sippolini onion
¾ cup chicken stock

Directions

1. Blanch the Brussels sprouts in a large pot of boiling salted water, drain. In a heavy large skillet, heat the oil, add the pancetta and sauté until beginning to crisp.

2. Add the garlic and onion and sauté until golden.  

3. Add the Brussels sprouts to the same skillet and sauté until heated through and the edges get a little brown.  

4. Add the stock, scraping bottom of skillet to get up all the good stuff, then simmer until almost dry. If you are in a hurry – you can skip the blanching and use a little more stock to cook the sprouts through. Yes, Christmas can be hectic! 

Ingredients

1/2 package rapid rise yeast
3 cups flour
4 tablespoons sugar
1 teaspoon salt
½ cup butter (or shortening, per Grandma’s recipe card), melted
1 cup milk – room temp or warmed for 30 seconds in microwave
1 well-beaten egg

Directions

1. Mix the first four ingredients (preferably in a stand mixer).
2. Add milk to melted butter while hot. Stir into the dry mix.
3. Add egg to mixture and mix for 1 minute.
4. Let stand to rise for 1.5 to 2 hours.
5. Preheat oven to 375 degrees.
6. Knead slightly and roll out to 1/4 inch thickness on lightly floured surface.
7. Cut 16 pie-shaped wedges and roll up.
8. Bake 15 minutes (or less if they get too brown) on an ungreased cookie sheet.

BONUS: For breakfast or brunch, Grandma would fill them with a tasty cinnamon-sugar mix.

To make sweet cinnamon rolls, mix 1 tablespoon cinnamon with ½ cup white or brown sugar and spread over the dough before cutting and rolling.

Serves 4-6

Ingredients

1 pound red potatoes, cut into wedges

1 tablespoon olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

¼ cup crumbled blue cheese

8 ounces bacon, crisply cooked and crumbled

½ cup shredded Cheddar cheese

Sour cream (optional)

Directions

1. Preheat oven to 400 degrees.
2. Toss potato wedges with olive oil. Season with salt and pepper. Place in 9 x 13 baking dish pre-sprayed with nonstick cooking spay.
3. Bake for about 30 minutes or until potatoes are tender.
4. Mix blue cheese, bacon and Cheddar cheese in separate bowl; sprinkle over potatoes; bake another 4-5 minutes until cheeses are melted.
5. Serve with sour cream.

Ingredients
½ cup all-purpose flour
½ cup cornmeal
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons sugar
¼ teaspoon salt
½ cup sour cream
¼ cup milk
2 tablespoons melted butter
2 eggs
½ cup corn kernels (fresh corn, thawed frozen kernels or drained canned corn kernels)
Oil or bacon fat for brushing molds/pan
 
Directions
1. Preheat oven to 425 degrees.
2. Place just the corn stick molds (or pan) in oven to heat.
3. Mix flour, corn meal, baking powder, baking soda, sugar and salt together in bowl.
4. Mix sour cream, milk, melted butter and eggs together and stir into dry ingredients.
5. Add corn kernels.
6. Brush molds with oil or bacon fat and pour equal amounts of batter into each mold.
7. Bake for 20 minutes.
 
To make a lighter, fluffier batter, separate eggs and add only the yolks initially. Whip egg whites until they form soft peaks and gently fold into batter when adding the corn kernels.

Ingredients
2 large potatoes
1 medium onion
3 medium Granny Smith apples
1/2 cup grated sharp Cheddar cheese
1 cup heavy cream
1/4 teaspoon nutmeg
Salt and freshly ground black pepper to taste

Directions

1. Preheat oven to 350 degrees.
2. Brush a large, shallow ovenproof dish with melted butter or oil.
3. Peel potatoes and cut into thin disc slices.
4. Peel, core and quarter the apples. Cut into thin slices.
5. Slice the peeled onion into very fine rings.
6. Layer potatoes, apples and onions in the prepared dish, ending with a layer of potatoes.
7. Sprinkle evenly with cheese.
8. Pour the cream over top, covering as evenly as possible.
9. Sprinkle with nutmeg, black pepper and a dash of salt.
10. Bake uncovered for 1 hour or until golden brown. Remove from oven and let stand 5 minutes before serving.
    
    NOTE: To prevent potatoes and apples from browning before assembling the dish, place in a bowl of cold water with a squeeze of lemon juice. Drain and pat dry before assembling.

Ingredients
1 (12 ounce) package of wide egg noodles
1/4 cup vegetable oil
4 medium apples
2 tablespoons lemon juice
1 cup raisins
9 eggs
2 teaspoons vanilla extract
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
1 teaspoon salt
1/3 cup bread crumbs
1/3 cup crushed walnuts

Directions

1. Boil noodles for 5 minutes or until al denté; drain.
2. In a large bowl, stir oil into noodles.
3. Preheat oven to 350 degrees.
4. Peel, core and dice apples. Toss apples in a separate bowl with lemon juice.
5. Rinse raisins and drain.
6. Beat eggs and stir into noodles along with vanilla extract.
7. Add sugars, cinnamon and salt.
8. Mix well and pour into oiled 9 x 13 inch pan.
9. Cover with foil and bake on middle rack for 45 minutes.
10. Remove foil and sprinkle bread crumbs and walnuts on top.
11. Bake for another 15 minutes or until lightly browned.
12. Allow to cool. Best served warm.

Salad Ingredients

2-3 fennel bulbs (buy the skinny ones they are the most tender)
1 tablespoon fresh-squeezed lemon juice
Salt and pepper
½ cup Italian flat leaf parsley washed, dried and chopped
About 3 ounces shaved Parmesan cheese
About 4 ounces thinly sliced prosciutto

Dressing Ingredients

½ cup extra virgin olive oil
¼ cup fresh-squeezed orange juice
1 tablespoon balsamic vinegar
1 medium garlic clove, minced

Directions
1. Start by trimming and coring the fennel. Slice it paper thin.
2. Toss the fennel slices with lemon juice and lightly salt and pepper; set aside.

3. For the dressing, whisk together olive oil, orange juice, balsamic vinegar and minced garlic.
4. To assemble salad, toss together fennel, parsley and ¾ of the dressing.
5. On a large serving platter, layer fennel, then prosciutto, then Parmesan.
6. Repeat; fennel, prosciutto, Parmesan, fennel prosciutto, Parmesan – and top with remaining dressing.
7. Serve at room temperature – If it’s a cold, it’s a no good. You no taste it. Accent implied :)

Serves 8-10

Ingredients
1 cup wild rice – 3 cups boiling water
1 (10.75 ounce) can beef consommé, undiluted
2 (10.75 ounce) cans cream of chicken soup, undiluted
½ teaspoon salt
1 bay leaf crumbled
1 (8 ounce) can of mushrooms (with liquid)
¼ teaspoon each: celery salt, poultry seasoning, pepper, accent, paprika
6 teaspoons onion, chopped
1¼ pounds ground beef
Pinch of thyme
¼ cup parsley, chopped
½ cup slivered almonds

Directions

Note: This recipe requires refrigerating overnight before baking so be sure to plan ahead!

1. Bring 3 cups of water to boil in large saucepan. Add rice; remove from heat, cover and let stand 15 minutes. Drain any excess liquid.
2. Mix next six ingredients.
3. In large skillet, brown onions and ground beef over medium high heat; mix with above.
4. Add thyme, parsley and slivered almonds.
5. Cover and refrigerate overnight.
6. The next day, take casserole out of refrigerator at least 30 minutes before baking.
7. Preheat oven to 325 degrees.
8. Bake, covered, for 3 hours; uncover last 45 minutes.

Ingredients

1 can creamed corn (do NOT drain)

1 can whole kernel corn (drained)

1 box Jiffy corn muffin mix

1 stick butter (melted)

1 egg slightly beaten

1 cup sour cream

Salt & pepper

Directions

This recipe is so easy, I don't have to say much!

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together all ingredients.
3. Pour into a greased casserole dish.
4. Bake for 1/2 hour or until firm and golden brown. Serve and enjoy.

Ingredients
1 large box of orange Jell-O
1 pint orange sherbet
3 small cans of pineapple tidbits (drained)
4 small cans of mandarin oranges (drained)

Directions
1. Dissolve orange Jell-O in 2 cups of boiling water (following box directions)
2. Mix in pint of orange sherbet (don’t add the extra water as directed on the Jell-O box)
3. Add pineapple tidbits and mandarin oranges
4. Pour into festive holiday mold and refrigerate until set up
5. Serve salad on large platter, garnish and enjoy!

Ingredients
6 red potatoes, diced
1 teaspoon salt
2 tablespoon Old Bay seasoning
1 tablespoon parsley (or to taste)
1/4 cup oil (might use less)
Shredded cheddar cheese

Directions
1. Preheat oven to 450 degrees and grease 9x13 inch baking dish
2. Mix first five ingredients in a bowl—tossing to coat
3. Spread evenly into dish and bake for 35 minutes, stirring potatoes every 10 minutes
4. After baking, drain on some paper towels for a few minutes, then return the potatoes to the oven under the broiler for about 5 minutes
5. Top with shredded cheese

Ingredients
1 (15 oz) can whole kernel corn, drained
1 (14 oz) can cream-style corn
1 (8 oz) package Jiffy corn muffin mix
3/4 cup sour cream
1/2 cup (1 stick) butter, melted
1 1/2 cups shredded cheddar cheese

Directions
1. Preheat oven to 350 degrees
2. In a large bowl, stir together both cans of corn, corn muffin mix, sour cream, and melted butter
3. Pour into a greased 9x13-inch casserole dish
4. Bake for 45 minutes, or until golden brown
5. Remove from oven and sprinkle with cheddar
6. Return to oven for 5-10 minutes, or until cheese is melted
7. Let stand for at least 5 minutes, serve warm

Ingredients
3 lbs White or Yukon Gold potatoes
5 tablespoons butter
1/2 cup whole milk
1/2 cup grated Parmesan cheese
2 eggs, beaten
1/2 lb mozzarella cheese, thinly sliced
3 large cloves garlic, finely diced
1-1/2 cups bread crumbs (Italian, Panko-Japanese... whatever you have)
Salt/pepper
Fresh parsley or basil (optional)

Directions
1. Preheat oven for 375
2. Boil potatoes with skins on under tender (salad fork goes through easily)
3. To peel, put cooked potatoes in sink filled with ice water, gently peel with hands
4. Set aside cooked potatoes in large mixing bowl
5. Melt 1 tablespoon of butter in small sauté pan (medium heat). Sauté garlic until soft, about 5 minutes. Remove from heat and set aside garlic in separate bowl
6. Melt 1 additional tablespoon in now empty pan over medium heat
7. Add 3/4 cup bread crumbs to melted butter. Toss to coat. Remove from heat and set aside
8. Mash potatoes in mixing bowl
9. Add 3 tablespoons butter, milk, grated cheese, eggs, garlic, salt/pepper to taste. Beat with electric mixer until creamy and light, about 3-4 minutes
10. Butter a large pie plate or casserole dish. Sprinkle and coat all buttered surfaces with remaining breadcrumbs, tilting and turning the dish to coat all surfaces. Loose crumbs can rest on the bottom
11. Arrange 1/2 of potato mixture on bottom of dish, covering breadcrumbs
12. Cover with Mozzarella slices; top with remaining potatoes.
Sprinkle top with the buttered/sautéed breadcrumbs and fresh parsley or basil if desired
13. Bake at 375 until top is golden brown and crusty, about 60-90 minutes

Serves 4-6. Can assemble ahead (unbaked) and refrigerate overnight as needed. Just bring to room temperature before baking.

Ingredients
4 cups cooked cabbage, drained
2 cups medium white sauce with seasonings (see separate listing)
1 lb aged cheddar cheese, grated

Directions
1. Butter a 2-quart casserole dish
2. Place a layer of cooked cabbage (drained), a layer of white sauce, and a layer of cheese. Repeat. Top layer should be cheese

Bake at 350 degrees for 1 hour

White Sauce Ingredients
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
2 cups milk

White Sauce Directions
1. Combine the first 3 ingredients and microwave on high for 3 minutes, stirring after 1 minute
2. Gradually stir in 2 cups of milk, slowly not all at once
3. Microwave high for 5 minutes, stirring every minute until thick and bubbly

Ingredients

1½ parts Red Stag by Jim Beam

4 parts orange juice

½ part grenadine

Orange slice (for garnish)

Ingredients

2 parts Woodford Reserve bourbon (infused with candy cane)

4 parts eggnog (non-alcoholic)

Whipped cream, nutmeg and/or candy cane (for garnish)

Ingredients

4 teabags

2 cups hot water

¾ cup sugar

6 cups warm water

1 (12 ounce) can frozen orange juice concentrate, mostly thawed

1 (12 ounce) can frozen lemonade concentrate, mostly thawed

1 cup bourbon

2 liter bottle of Sprite or 7-Up

Maraschino cherries

Directions

1. Steep teabags in 2 cups of hot water for 3 minutes.
2. Remove teabags and add sugar, stirring until dissolved.
3. In a large, flat plastic container or plastic pitcher, combine tea, 6 cups of warm water, orange juice, lemonade and bourbon. Stir until mixed well.
4. Cover and store in freezer until frozen (usually overnight).
5. When serving, scoop into small glasses and top with a little 7-Up or Sprite. Garnish with a cherry and enjoy!

Ingredients
3 cups apple cider
1 cup reduced-sugar orange juice
2 cups light cranberry juice
1 cinnamon stick
4 orange slices garnished with 4 cloves each (stuck through the peel)
1 teaspoon ground nutmeg
1 1/2 cups spiced rum (we use Bacardi Gold)

Directions
1. Put all the ingredients except for the rum in a large pot and heat on medium
2. Add the rum about 15 minutes before serving; otherwise the alcohol will cook away (which would be a shame)

Note: it's not necessary to use reduced-sugar juices; however, the cider is pretty sweet on its own, so some people might find it too sweet if you use regular strength. Using 1 1/2 cups of rum will make the "Collegiate" version of this drink; a tamer version of the drink uses about a cup. Whenever we make this we usually triple the ingredients because it goes fast.

Ingredients
1 cup Silk Nog
1 shot Maker’s Mark whisky

Directions
1. Heat Silk Nog in a pan over low heat
2. Pour Silk Nog in a generously sized mug
3. Add Maker’s Mark
4. Enjoy responsibly

Ingredients
1 liter Pedialyte oral electrolyte maintenance solution

Directions (as told to Robert Cherry by Dimebag Darrell. Dime was from Texas, and one of the last of the larger-than-life rock stars. For full effect, imagine the voice of Yosemite Sam)

Dude, when you gotta get up and roll, you ain't got no time to sit around with a hangover. I mean, you gotta jump back into the main bottle—keep the demons rolling!—but you gotta put something in there to rehydrate your ass. I saw this Pedialyte commercial on TV and I thought, You know, Gatorade—it don't quite get the job done. And I went out and bought some of that stuff and chugged it and I felt a noticeable difference. It's kind of rough to get down sometimes 'cause it's not as tasty as Gatorade, but dude, it actually does help out.
You try to get some in you before you go to bed, so it can start working its magic while you're crashed out. And then when you wake up, you gotta get some water down you. That was something I didn't even know back in the early days. I didn't even know about none of that stuff. And you grow up a little and it's like, Wait a minute—you gotta flush that stuff out and then put some more back in. It's like changing the oil on a car.

Ingredients
Vanilla Silk soymilk
1.5 oz Kahlua
1.5 oz Vodka
Crushed ice

Directions
1. Fill a double old-fashioned glass halfway full of crushed ice
2. Add vodka
3. Top with generous pour of Vanilla Silk, leaving about 3/4 to 1 inch empty on top
4. Gather a crowd around you
5. Add the Kahlua in a circular motion around the (inside) perimeter of the glass
6. Pause for “oohs” and “ahhs”
7. Accept praise from the crowd for the beauty of the cascading Kahlua
8. Give a quick swirl with a stirrer and serve (with a heaping plate of Christmas cookies, preferably)

Note: Use the Light Vanilla Silk if you must. But it’s the holidays, right?

Ingredients

1 cup brown sugar

½ cup light corn syrup

8 ounces heavy cream (½ pint)

¼ cup butter

⅓ cup bourbon

1 teaspoon vanilla

Directions

1. Combine the brown sugar, corn syrup, heavy cream and butter in a heavy sauce pan and bring to a boil over a medium-high heat.
2. Reduce heat to medium-low and stir constantly for 15 minutes.
3. Remove from heat and add the bourbon and vanilla.
4. Let it cool before serving. If you chill and store the sauce until you’re ready to serve, warm in the microwave for 10 to 15 seconds before serving.

Ingredients
1/2 pound (2 sticks) butter – do not substitute!
1/2 cup sugar
1 egg
2 cups flour
1/8 teaspoon salt
1 teaspoon vanilla
(We usually double the recipe.)

Directions

1. Preheat oven to 375 degrees.
2. Cream butter and sugar very well until creamy.
3. Add egg and beat in.
4. Add flour, salt and vanilla. Refrigerate until well chilled.
5. Put through cookie press. Decorate with sprinkles or colored sugars!
6. Bake on a cookie sheet (lined with parchment paper if you have it) until slightly brown around the edges – about 8 minutes. They will spread a little as they bake. Watch carefully so they do not brown too much.

Crust Ingredients

1 (18.25 ounce) box of “butter recipe” yellow cake mix

1 stick butter or margarine, melted

1 egg beaten

Filling Ingredients

1 (8 ounce) package cream cheese, softened

3 eggs

1 pound powdered sugar

1 tablespoon vanilla extract

Crust Directions

1. Mix all crust ingredients together.
2. Pat into bottom of a 9 x 13 pan.

Filling Directions

1. Preheat oven to 350 degrees.
2. Beat cream cheese and eggs together well, gradually adding the powdered sugar and vanilla.
3. Pour over crust and bake for about 40 minutes until mostly solidified.
4. Allow to cool. Cut into squares and serve.

Ingredients
2 packages lady fingers (ounces per package vary; you’ll need about 24 pieces)
¼ pound (1 stick) butter
1 1/2 cups confectioner’s sugar
4 egg yolks, beaten
1/2 teaspoon vanilla
1 pint whipping cream, whipped
10 small Clark bars or 6-7 large Clark bars – crushed

Directions

1. Line bottom and sides of greased 10 inch springform pan with lady fingers.
2. Cream the butter and sugar; add yolks and vanilla.
3. Fold in whipped cream, about a third at a time. Resist over-folding and knocking out the air.
4. Pour half of mixture into pan and sprinkle top with half of crushed candy. Repeat
5. Refrigerate at least 12 hours.

Ingredients

1 cup chopped pecans

1 bag frozen dinner rolls (20 rolls)

1 stick butter, melted

1 package cook and serve vanilla pudding (6 serving size), do not use instant pudding

1 tablespoon milk

1 tablespoon ground cinnamon

1 cup packed brown sugar

1 9 x 13 disposable foil pan with lid

Directions

1. Grease the 9 x 13 foil pan.
2. Sprinkle nuts in bottom of pan.
3. Place frozen rolls in a single layer in the pan.
4. Combine melted butter, vanilla pudding, milk, ground cinnamon and brown sugar in a saucepan and mix over low heat until the ingredients are combined.
5. Pour mixture over dough, cover with lid and let rise overnight in the refrigerator.
6. Preheat oven to 350 degrees.
7. Bake uncovered for 30 minutes.
8. Invert immediately onto a foil-lined cookie sheet, making absolutely sure to scrape every last bit of gooey goodness onto the rolls.

Gingersnap Crust Ingredients
Nonstick vegetable oil spray

1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)

5 tablespoons unsalted butter, melted

2 tablespoons (packed) light brown sugar

Cheesecake Ingredients

4 (8 ounce) packages cream cheese, room temperature

1 cup (packed) light brown sugar

2 tablespoons (1/4 stick) butter, melted

5 large eggs

4 tablespoons heavy whipping cream

1 teaspoon vanilla extract

Store-bought caramel ice cream topping

4 (1.4-ounce) English toffee candy bars (such as Heath or Skor), chopped

Gingersnap Crust Directions
1. Preheat oven to 350 degrees.

2. Spray bottom of 9-inch springform pan (with 2 1/2-inch-high sides) with nonstick spray.

3. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form.

4. Press cookie mixture firmly into bottom of prepared pan.

5. Wrap outside of pan with 3 layers of heavy-duty foil.

6. Bake crust until firm and beginning to darken, about 14 minutes.

7. Cool crust. Maintain oven temperature.
     
Cheesecake Directions
1. Beat cream cheese and sugar in large bowl until smooth.

2. Beat in butter, then eggs, one at a time, until just blended.

3. Beat in vanilla, and whipping cream.

4. Pour batter over crust in pan.

5. Place springform pan in large roasting pan. Add enough hot water to come a third to halfway up sides of springform pan.

6. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes.

7. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.

Topping Directions
1. After chilled overnight, gently push outer edges of cheesecake down slightly to even out cake surface.

2. Pour store-bought caramel topping over cheesecake.

3. Sprinkle crushed toffee bars around outer edges of cheesecake.

4. Run knife around pan sides to loosen cake; release pan sides, cut and serve.

Ingredients

½ cup butter

¼ cup sugar

1 egg yolk

1 cup flour

1 egg white, unbeaten

¾ cup crushed nuts (try walnuts, pecans, almonds or mixed)

Directions

1. Preheat oven to 300 degrees.
2. Cream butter and sugar.
3. Add egg yolk.
4. Cream thoroughly and blend in flour.
5. Form small balls, dip in egg white and roll in nuts.
6. Place on greased or parchment-lined baking sheet and make slight indentation into each ball with spoon.
7. Bake 5 minutes then press centers down again.
8. Bake for an additional 15 minutes.
9. Remove from cookie sheet immediately and let cool.
10. Fill centers with jelly or icing when cooled.

Ingredients
(Yields six servings)
1 cup of water
½ teaspoon of salt
2 tablespoons of sugar
¼ cup of margarine
1¼ cup of all-purpose flour
4 large eggs
2 cups of cooking oil (to deep fry)

Ingredients for Aniseed Syrup
4 cups of water
1½ cups of sugar
1 teaspoon of aniseed
1 tablespoon of grated orange peel
1 stick of cinnamon

Directions
1. Start the syrup by mixing all of its ingredients in a medium pot, and bringing it to boil. Leave it boiling on low heat until it reduces to half
2. Meanwhile, mix water, salt, sugar and margarine in a large, deep pan. Bring it to a boil
3. Add the flour to the boiling liquid, and mix it well. Immediately remove the mixture from heat
4. Preheat the two cups of oil in a small pot. If you have a deep fry pan, you may use it instead the pot. Heat oil to 350°
5. Add one egg to flour mixture, and beat it by hand until the egg incorporates into the mixture. Then add the second egg, and repeat the procedure until all four eggs are incorporated. The mixture will now look glossy and must stick to your mixing spoon
6. Grab a teaspoonful of the mixture, and pour it into the hot oil. If the oil is the correct temperature, the mixture should plump up into nice fluffy balls. In five to ten seconds, it will obtain a golden brown color, indicating that it is done. Remove from the oil as soon as they get to this color, and lay them in paper cloth to absorb the excess oil
7. Serve on a dessert dish bathed with the aniseed syrup

Ingredients
1 cup Crisco vegetable shortening
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
3 cups oats
1 cup raisins

Directions
1. Heat oven to 350 degrees
2. Beat Crisco and sugars until creamy
3. Beat in eggs and vanilla
4. Combine flour, baking soda, cinnamon and salt and add to mix
5. Combine oats and raisins and add to mix
6. Drop rounded tablespoons onto ungreased cookie sheet
7. Bake 12 minutes until just lightly golden
8. Cool 1 minute on cookie sheet, and then cool on wire rack

Ingredients
1 pkg (18.25 oz) brownie mix
3 teaspoons instant coffee granules
1 ¾ cup cold milk
2 cups frozen whipped topping, thawed
2 pkg white chocolate instant pudding & pie filling (the small boxes)
3 full-size toffee bars (Heath)
¼ cup warm water

Directions
1. Lightly spray 9x13 inch baking pan with oil
2. Prepare and bake brownie mix according to cake-like directions. Cool completely
3. Whisk pudding mix into milk until mixture begins to thicken
4. Dissolve coffee granules in warm water; add to pudding mixture, mixing well
5. Fold in whipped topping
6. Cut brownies into 1-inch cubes
7. Chop toffee bars
8. Layer 1/3 of the brownie cubes onto the bottom of trifle bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the chopped toffee. Repeat layers two more times. Chill 30 minutes

Ingredients
(Yields 3-4 dozen)
1 (16 oz) box Town House Crackers
1 small jar of Jif Creamy Peanut Butter
1 lb white chocolate
3 ounces of festive holiday sprinkles

Directions
1. Spread approximately 1 teaspoon of Jif Creamy Peanut Butter on the unsalted side of a Town House cracker to make the peanut butter cracker sandwiches
2. Melt white chocolate in a double boiler over hot, not boiling, water. Reduce heat and keep chocolate warm in top of double boiler over simmering water. Do not allow water to mix with chocolate and water should not touch the pan in which the chocolate is melting
3. Dip each peanut butter cracker in white chocolate with metal tongs, allowing excess to drain back into pot
4. Place coated crackers on wax paper to cool. Sprinkle with festive holiday sprinkles
5. Allow coating to completely set, place in refrigerator for 30 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate

Note: These holiday treats freeze well, too

Ingredients
1 cup water
1 pinch of salt
1 tablespoon butter
1/2 cup Arborio (risotto) rice
2 cups Silk Vanilla Soymilk
2 tablespoons sugar
1 tablespoon honey
1 tablespoon maple syrup
1/4 cup blanched slivered almonds

Directions
1. Bring water, salt, and 1/2 tablespoon butter to a boil in a medium saucepan
2. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Leave pan uncovered. Shake the pan occasionally and cook until rice has absorbed the water but is still al dente, about 20 minutes
3. Bring soymilk, sugar, honey, and maple syrup to a simmer in a separate saucepan
4. Add the cooked rice and simmer over medium-low heat until rice absorbs most of the mixture and starts to get thick and silky, about 15 minutes
5. In a small skillet, add the slivered almonds to 1/2 tablespoon butter. Toast over medium-low heat until golden brown. Chop the almond slivers into smaller pieces, if desired
6. Transfer pudding to a large bowl, stir in toasted almonds, and cool to room temperature
7. Place in refrigerator until cool and set. (Or, enjoy warm if the kids can't wait that long)

Base Layer Ingredients
1/2 cup butter or margarine
1/4 cup granulated sugar
1/4 cup cocoa powder
1 egg, beaten
1 teaspoon vanilla
2 cups graham cracker crumbs

Crème Layer Ingredients
1/2 cup butter or margarine, softened
1 pound confectioner’s sugar
1/4 cup bourbon
1/2 cup finely chopped pecans

Chocolate Topping Ingredients
1 (6 oz) package semi-sweet chocolate morsels
3 tablespoons butter or margarine

Directions
1. Line a 9-inch square pan with wax paper
2. In medium saucepan, melt butter; stir in sugar and cocoa
3. Cook and stir until sugar is dissolved. Remove from heat
4. In a separate mixing bowl, slowly stir about 1/4 cup of the hot mixture into beaten egg; add the egg mixture back into the saucepan
5. Return to heat; continue cooking until thickened
6. Remove from heat; stir in vanilla, then graham cracker crumbs
7. Press firmly into wax paper-lined pan
8. Chill while preparing crème layer
9. For crème layer, in large mixer bowl, cream together butter and sugar
10. Beat in bourbon, one tablespoon at a time, and stir in nuts. Immediately spread on chilled base
11. For chocolate topping, melt morsels and butter in small saucepan over low heat. Spread over crème layer and chill until set
12. Cut into squares

(Yields three pounds candy)

Ingredients
1 box of yellow cake mix
2 boxes of instant pistachio pudding
5 eggs
1/2 cup of milk
1/2 cup of oil
1/2 cup of water
1 1/2 teaspoons of almond extract

Directions
1. In large bowl, mix all ingredients well
2. Pour into greased (I prefer to spray with Pam) and lightly sugared bundt pan
3. Bake at 350 degrees for 45-50 minutes
4. Remove from pan and sprinkle with powdered sugar if desired

Ingredients
1 1/2 sticks butter
1 1/4 cups sugar
2 eggs, separated
1 cup sour cream
1 teaspoon baking soda
2 cups flour
1 teaspoon baking powder
1/2-1 teaspoon salt
1 teaspoon vanilla
4 tablespoons brown sugar
1/2 cup English walnuts
1/2 teaspoon cinnamon

Directions
1. Beat butter, sugar and egg yolks; add sour cream and
baking soda
2. Fold in beaten egg whites
3. Gradually fold in flour, baking powder, salt and vanilla into mixture.
4. Pour half the batter into greased and floured bundt pan or angel food cake pan
5. Mix together brown sugar, walnuts and cinnamon
6. Sprinkle half over batter in pan. Add remaining batter and
sprinkle with remaining sugar/nut mixture
7. Bake at 350 for 45-50 minutes.
8. When cooled, sprinkle powdered sugar over top.

Ingredients
2 1/4 cups cake flour
1 1/2 cups white sugar
4 1/2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1 1/2 cups water

Frosting Ingredients
1/4 cup margarine (Smart Balance is a dairy-free substitute)
1/3 cup unsweetened cocoa powder
4 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
4 tablespoons water

Directions
1. Preheat oven to 350 degrees
2. Spray one 13x9 inch cake pan with cooking oil spray
3. Mix the flour, white sugar, 4 1/2 tablespoons cocoa, baking soda and salt together in a bowl. Pour dry ingredients into the prepared pan
4. Scoop out 3 holes in the dry mixture. Put the vegetable oil in one hole, vinegar in the second hole, and 1 1/2 teaspoons of the vanilla in the third hole. Pour the cold water (1 1/2 cups) over the top and stir until smooth
5. Bake at 350 degrees for about 20 minutes.

Ice cake while it is still hot.

Directions for Icing
1. In a saucepan over medium heat melt the margarine
2. Add the cocoa and remove pan from the heat
3. Stir in the salt, water (4 tablespoons) and 1 teaspoon vanilla.
4. Mix in the confectioners' sugar until desired consistency is attained
5. Ice cake while it is still hot

Crust Ingredients
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 oz)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Crust Preparation
1. Preheat oven to 350 degrees
2. Finely grind cookies, pecans and sugar in a processor
3. Add melted butter and blend until combined
4. Press crust mixture onto bottom and up sides of 9-inch diameter spring-form pan with 2.75” high sides
5. Bake 10 minutes and remove

Filling Ingredients
4 8-oz packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin (not pie filling)
9 tablespoon whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (approx.) pre-made caramel sauce

Directions
1. Use electric mixer, beat cream cheese and sugar in large bowl until light
2. Transfer 3/4 cup mixture into small bowl; cover tightly and refrigerate to use for topping
3. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and allspice to mixture in large bowl and beat until well combined
4. Add eggs 1 at a time, beating until just combined
5. Pour filling into crust (filling will almost fill the pan). Bake until cheesecake puffs, top browns slightly and center moves only slightly when pan is shaken, about 75 minutes
6. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight
7. Bring remaining 3/4 cup cream-cheese mixture to room temperature
8. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine
9. Press down firmly on edges of cheesecake to even thickness
10. Pour cream-cheese mixture over cheesecake, spreading evenly
11. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into topping
12. Cover and refrigerate. (Can be prepared 1 day ahead)

Ingredients
1 (16 oz) jar applesauce
1 to 1.5 cup cinnamon
2 tablespoon cloves
2 tablespoon allspice

Directions
1. Preheat oven to 150 degrees
2. Combine all ingredients, mixing well. Roll dough on wax paper (no thinner than ¼ inch)
3. Cut out ornaments with appropriately shaped cookie cutters. Poke a hole in the top of each ornament using a straw, chopstick, or similar object
4. Bake in 150-degree oven for 90 minutes. Turn ornaments over. Bake for an additional 90-minutes. Allow ornaments to cool and continue drying for 1-3 hours after baking
5. Let sit for a couple of days before trying to decorate, just to make sure they are good and dry. When ready, just take your favorite puffy paint (See? You thought you’d never use it again!) and channel your inner Martha Stewart. You can also use glue and fabric, beads, macaroni, whatever you like. Tie a loop of ribbon through the hole, and hang
6. When the holidays are over, carefully wrap them in paper towels and store them in a hard box (I use Tupperware) for the next year