Combine and press into greased 9 x 13 pan, bake 10-15 minutes.
Cool crust. Top with 1 pint fresh sliced strawberries.
For glaze, mix and boil for 1 minute:
Cool glaze until just warm and whisk in 1 small package strawberry jello. Pour glaze over strawberries. Cool to room temp before refrigerating.
Mix brownie mix, melted crisco, egg and nuts together. Scoop balls onto cookie sheet. Bake 10-12 minutes at 350. Frost after cooling.
Preheat oven: 350 degrees
Combine 1st 4 ingredients, pat into a 9 x 13 pan, bake 10 minutes at 350.
Meanwhile, beat together:
Pour mixture over baked crust, bake for 25 minutes uncovered. Test with sharp knife for doneness. Should be slightly sticky, but firm.
Sift powdered sugar on top of cooled bars for garnish.
Stir together 1st 3 ingredients. Add in 1 egg; slightly beaten. Mix well.
Combine: chocolate chips and chopped nuts. Stir half into mixture, save half for topping.
Press crumb mixture into greased 9 x 13 pan. Bake 10 minutes.
Pour sweetened condensed milk over crust. Top with reserved chip/nut mixture and toffee bits. Return to oven, bake until golden brown. Cool completely, cut into bars.
Mix sugar, salt, corn starch, flour and cocoa together in a large sauce pan. Beat together the egg yolks and milk. Place pan over medium-high heat then whisk wet ingredients in with dry ingredients.
Bring to simmer and whisk continually until it thickens. (Don't walk away or it will burn!) It's done when it reaches the consistency of thick pudding. Do not overcook or the cornstarch will turn back to liquid.
Remove from heat and stir in butter and vanilla.
Cool completely before pouring into pie crust. Yes, you must wait until its completely cool.
*You can just bake a ready made store bought pie crust. I think they're just as good as homemade.
Use an electric or stand mixer to combine powered sugar, peanut butter, cream cheese and cool whip. Pour the mixture into the pie crust. Top with chopped peanut butter cups. Refrigerate several hours before serving.
Filling:
Directions:
In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Transfer to a greased 9 x 13 baking dish.
Bake at 400° for 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack.
For filling: in a large bowl beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Chill until serving.
Use a blender or food processor to grind the oats until fine like flour. Combine oat flour, whole wheat flour, baking soda, baking powder and salt in a mixing bowl.
In another bowl combine the wet ingredients with granulated sugar - beat with hand mixer until smooth.
Add dry mixture to wet ingredients, whisking slowly until combined. Add nuts and mix well with mixer.
Use 1/3 C. of batter per pancake and cook 2-4 minutes per side on hot, greased griddle.
Yield: 8 pancakes
*You can mix up a larger batch the dry ingredients ahead of time and store them in a air-tight container.
Preheat oven: 400 degrees
Unfold pastry sheet & roll out one sheet to about 11 inch square and one to 12 inch square. Line bottom and side of greased 9 inch spring form pan with the 12 inch pastry sheet.
Beat eggs with whisk. Reserve about 1 Tbsp. of eggs and set aside. Add Ricotta cheese, pepper sauce & spinach to remaining eggs; mix well until combined. Layer half each of the bacon, cheese, spinach mixture & red peppers in pastry line pan. Repeat layers.
Place remaining pastry sheet over mixture; fold and tuck pastry edges in pan. Pinch edges to seal. Brush top with reserved egg. Cut 5-6 slits in top crust with tip of sharp knife to allow steam to escape.
Bake 45-50 minutes at 400, or until golden brown. Cool 10 minutes. Run knife around edges of pan before removing rim.
To make ahead: Assemble and bake ass directed. Cover and refrigerate several hours or overnight. When ready to serve, uncover and bake at 350 for 30-40 minutes until heated through.
Oven temp: 325 degrees
Prep time: 15 minutes
Yields: 48 cookies
Beat the butter, sugar, salt and vanilla together until smooth and creamy.
Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
Add the flour and mix just until incorporated.
Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
Before baking, preheat the oven to 325°F.
Line your baking sheets with parchment.
Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart(they won't be spreading very much, but they need air room around each cookie).
Bake until JUST beginning to turn golden around the edges, about 16-18 minutes. You can top with icing or jam, dip in chocolate or drizzle with a lemon glaze. Or just enjoy them as is.
Prep Time: 15 mins
Total Time: 30 mins
For burgers:
For glaze:
Ingredients:
Directions:
In a small bowl combine until smooth and set aside:
In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes.
Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender.
Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with rice or noodles.
Shape dough into walnut size balls. Dip into egg whites, roll in finely chopped walnuts.
Place on cookie sheets and dent the center of each cookie in with your thumb.
Bake 5 minutes @ 350. Take out of oven and very carefully dent each cookie with your thumb again. Return to oven and bake 10-15 minutes longer.
Cool and frost with cream cheese frosting.
These came from my friend Lisa Bachynsky who has been making them since she was a little girl. They are SOOO good!
Cut up 2 boneless/skinless chicken breasts into bite size pieces and toss in the above.
Heat a few Tbsp. peanut or veg. oil in large non-stick skillet, cook chicken in it until brown. Remove, set aside. Turn heat to low.
Add to pan and cook on low for 8-10 min. until softened and brown:
Add to pan:
Raise heat to medium and cook until liquid is reduced (about 15 min). Reduce heat to low.
Stir in:
Serve over jasmine or brown rice.
Bake 1 half ham as package directs.
Combine and heat slowly in sauce pan until smooth, whisking often. Glaze ham 15 minutes before done. Serve extra glaze with ham.
Place into a large bowl:
In a blender, mix together: (don't substitute any ingredients!)
Toss dressing over salad. Serve warm or chilled.
Cream together until light and fluffy:
Dressing:
Toss, sprinkle 3 oz. bacon bits on top, refrigerate until serving.
Dressing:
Combine all ingredients in large bowl, mix well, cover and refrigerate.
Dressing - whisk together:
Brown almonds and sesame seeds in a small amount of butter. Combine slaw mix, onions, and dressing. Just before serving, stir in noodles, almonds, and sesame seeds.
Then add 1 C. sugar and 1/2 tesp. salt and pulse until mixed well. Adjust to taste. Refrigerate at least overnight. (The longer, the better it tastes.)
Add chopped pecans before serving if desired.
Dressing - blend together:
Brown ground beef with onion and garlic. Drain meat, then stir in taco seasoning. Place meat in bottom of square baking dish. Let cool for at least 8 minutes.
Spread softened cream cheese over the top of the meat. Make sure to spread it out evenly. Add shredded cheese on top next. Then layer tomatoes, lettuce, and olives. Top with salsa when serving.
Combine all ingredients and bake in 9 x 13 dish at 350 degrees for 40 minutes. Serve with celery sticks and chips.
Perfect for game day!
Layer all ingredients on a serving tray: Beans, half of cheese, beef, sour cream, guacamole, other half of cheese, black olives, tomatoes, then green onion.
Brown beef and sausage, drain. Return to pan, add cheese and spices, stir until melted through.
Spread onto slices of bread on baking sheet. Broil 5-7 minutes until bubbly.
Combine all ingredients. Place in 1 qt. baking dish, cover, bake at 350 degrees for 10-15 minutes.
Serve with chips or veggie dippers.
In another bowl, whisk together:
Stir wet ingredients into dry. Batter will be stiff
Fold in 1 1/2 C. tart peeled and chopped apples.
Fill muffin cups 3/4 full.
For Streusel topping, cut together:
Sprinkle with streusel topping. Bake 15-20 minutes.
Meanwhile, for glaze topping mix together:
Let muffins cool, drizzle glaze over top.
For crumb topping:
For icing:
Mix batter until smooth. Pour into greased 9 x 13 pan.
Spoon on top of batter: 1 (21 oz.) can cherry pie filling.
Cut cold butter in with remaining dry cake mix to make crumble topping. Sprinkle on top of cherry layer.
Bake 35-40 minutes.
Meanwhile, mix together ingredients for icing. When cake has cooled slightly, drizzle icing on top.
Reduce heat and simmer until beans soften, about 2 hours. Add more broth as needed.
In a skillet, sautee 1 medium chopped onion in a little oil.
Add to the pot:
Mix thoroughly. Add 4 cups diced cooked chicken, simmer 1 hour.
Serve topped with shredded Monterrey-jack cheese, salsa, and sour cream.
