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Ingredients 1/2 cup butter 1/3 cup granulated sugar 1/2 cup chopped dried cherries 2 tablespoons grated orange peel (from 2 oranges) 2 cans (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust 1/4 cup powdered sugar 1 teaspoon Watkins™ Pure Almond Extract Preparation Heat oven to 350°F. In small microwavable bowl, microwave 1/4 cup of the butter uncovered on High 30 to 50 seconds or until melted. Line bottom of 9x5-inch loaf pan with Reynolds® Parchment Paper....

Ingredients 2 tablespoons butter 2 tablespoons flour 1 cup chestnut puree 1 pint light cream 2 cups vegetable broth 2 tablespoons shallots, finely chopped ½ teaspoon salt ¼ teaspoon pepper ¼ cup cranberry jelly sauce ¼ cup dried cranberries, garnish 2 tablespoons dry Sherry 1 cup sour cream, garnish fresh parsley leaves, garnish Preparation Melt butter in a large pan. Add flour and stir until smooth. Add chestnut puree, light cream, broth, shallots, salt and pepper....

Ingredients 2 Cans Chunk Chicken Meat 1 Pk. Hidden Valley Ranch Dressing Mix 1 Pk. Frozen Peas & Carrots 1 Bag Salad Macaroni Pasta 1 Can Chopped Olives 4 Hard Boiled Eggs Some onion (I use green onions) Garlic Garni to taste (optional) Mayonaise (enough to mix) Salt & Pepper to taste Preparation Cook pasta, just before done add the frozen peas & carrots for a miniute or so, pour into collander in sink, rinse in cold water and let drain....

Ingredients 2 cups milk 2 t. Salt 1/2 cup sugar 1/4 oil 1/3 cup potato flakes 3 eggs 2 pkg yeast 5-6 cups flour Preparation scale milk. Stir in salt, sugar, potato flakes. Cool to room temp. Add yeast until dissolved. Stir in beaten eggs. Add flour to make soft dough. Let rise about 2 hours. Roll out and cut into circles. Dip into melted butter.fold over. Rise again. Bake 22 minutes at 350....

Ingredients 1 1/2 cups all-purpose flour 2 tablespoons unsweetened Dutch-process cocoa powder 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup plus 2 tablespoons sugar 1/2 cup vegetable oil 1 large egg, at room temperature 1/2 teaspoon vanilla extract 1/2 lb zucchini, coarsely grated (about 1 cup) 6-oz semisweet chocolate chips Preparation Preheat oven to 350 F. Line a muffin pan with paper liners....

Ingredients 8 Large Eggs 2 Unsalted butter sticks 8 oz. Bittersweet Baking Chocolate 8 oz. Semisweet Baking Chocolate For dark replace semisweet with unsweetened. Preparation Grease the sides of a springform pan Line the inside bottom with parchment paper Cover the whole bottom with foil Melt chocolate in a double boiler (bain-marie) stirring frequently Add butter to chocolate to melt, stirring until smooth Whip eggs at medium/high speed until pale yellow and volume doubles Fold 1/3 of the eggs into the chocolate Fold 1/2 of the remaining eggs into the chocolate Fold the remaining eggs into the chocolate Place the mixture into the springform pan Cover the top with foil Place into a pan with boiling water covering half of the springform pan Bake at 325F until edges are slightly brown (20-22 mins) Keep springform in the fridge until 30 mins before serving....

Ingredients 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough 2 tablespoons all-purpose flour 3 tablespoons red, green and white decors or candy sprinkles 2/3 cup vanilla creamy ready-to-spread frosting (from 16-oz container) Preparation Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead flour and 2 tablespoons candy sprinkles until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 30 (1 1/4-inch) balls; place 2 inches apart on ungreased cookie sheets....

Ingredients chunks of mango can or two of dark cherries Cherry juice (enough to cover tenderloin) 1 good-sized Pork tenderloin 1 onion Spices to taste: Cumin Ground ginger Cinnamon Cayenne Nutmeg Black pepper Tumeric Preparation Marinate pork loin in cherry juice and the liquid from the canned cherries - at least 30 minutes, more if possible. Refrigerate. Cut pork into medallions, then sear in oil in large frying pan or sauce pan with spices....

Ingredients 1 can cream of chicken soup 1 1/4 c. water 3/4 c. uncooked rice 1/4 t. paprika 1/4 t. pepper 4 boneless skinless chicken breast halves Preparation Mix all but chicken in any size baking dish. Top with chicken and season with salt and pepper. Cover w/ foil. Bake @ 375 degrees for 1 hour of until chicken is done and rice is fully cooked throughout.

Ingredients 1/2 cup raisins 3 Tbs red wine vinegar 2 pounds small boiling onions 6 Tbs EVO 6 Chicken leg and thigh pieces (cut apart) 1 28 oz can of diced tomatoes in juice 1 can low salt chicken broth 1/2 cup dry white wine 1 tbs coriander 1 tsp honey 1 tsp allspice 1 tsp coursely ground black pepper 2 bay leaves peel of 1 orange, removed in strips using vegie peeler...

Ingredients 1 pound chicken breast (about 2 breasts), cubed 3 scallions, whites only, thinly sliced on an angle 2 cloves garlic, minced 1-inch piece peeled fresh ginger, minced 1 tablespoon soy sauce 2 tablespoons sugar 1 tablespoon, plus 1 teaspoon cornstarch 1 1/4 teaspoons salt 1 tablespoon dry sherry 1 tablespoon dark sesame oil About 1/3 cup water 3 tablespoons vegetable oil 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)...

Ingredients 1 cup rice 1 package onion soup mix 1 can cream of mushroom soup 2 cups water skinless, boneless chicken breast pieces Preparation Butter a pan or use tin foil to line the pan. Put down the rice first then cover with the chicken pieces. Sprinkle onion soup mix over the top. Pour water and soup over the top of the soup mix. Cover with foil. Cook at 350 degrees for 1 1/2 hours....

Ingredients Chicken 6 Chicken breasts, pounded thin 1- 1 ½ c Flour Pinch Salt Pinch Pepper Vegetable oil Vegetable Accompaniments Olive Oil ½ c each Yellow & Red Roasted (Jar, pre-roasted) Peppers, sliced into ¼" strips 1 lg. can Artichokes hearts, quartered 1 bag Spinach (fresh or frozen)1 lg. can Tomatoes, diced Sauce Olive Oil 3 cloves Garlic 2 med or 1 large Shallot 1 ½ c White wine ½ Quart ½ & ½...

Ingredients 3 tablespoons ancho chili powder or 3 medium pods (about 1/2 ounce), toasted and ground 3 tablespoons New Mexico chili powder or 3 medium pods (about 3/4 ounce), toasted and ground 2 tablespoons cumin seeds, toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground 2 teaspoons dried oregano, preferably Mexican 1/2 cup water 1/2 cup red wine 4 pounds beef tenderloin, trimmed of excess fat and...

Ingredients 10 eggs 1/2 cup flour 2 tsp. baking powder 1 tsp. salt 1/2 cup melted butter 8 oz. chopped green chili peppers or canned (mild) 1 pint cottage cheese 1 lb. monterey jack cheese (shredded) Preparation Preheat oven to 400 degrees. Beat eggs lightly in large mixing bowl, add flour, baking powder, salt, and mix well. Add melted butter, chili peppers, cottage cheese and monterey jack cheese. Mix until well blended....

Ingredients Red and Yellow Peppers Preparation August 2002

Ingredients -nonstick cooking spray -2 cups shredded zucchini (8 oz.) -3 eggs -2 cups granulated sugar -3/4 cup cooking oil -2t vanilla -2 cups flour -2/3 cup unsweetened cocoa powder -1t baking soda -1t salt -1/2t baking powder -3/4 cup milk chocolate pieces -Peanut butter frosting -1/2 cup peanut butter -1/3 cup softened butter -1T milk -1/2t vanilla Preparation Preheat oven to 325. Line twenty-four 2.5 inch muffin cups with a double or single layer of paper bake cups or lightly coat with cooking spray....

Ingredients 150 g sugar 150 g brown sugar 125 gr butter 2 st egg 260 g flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 40 g cocoa 2 cups milk Preparation

Ingredients Coconut Crust: 2 cups shredded coconut 1 teaspoon vanilla extract 1/4 cup almond meal 3/4 cup maple syrup 1/3 cup coconut oil Chocolate filling: 1 cup heavy cream 1/2 cup milk (I used 2%) 6 ounces milk chocolate, chopped 6 ounces dark chocolate, chopped 2 tablespoons sugar 1 teaspoon vanilla Preparation Crust: Combine all ingredients in the bowl of an electric mixer and mix until combined. Spread coconut mixture in a tart pan or baking dish and refrigerate for 1-2 hours....

Ingredients FOR THE CRUST: 1/2 cup blanched hazelnuts 1 cup all-purpose flour, plus more for dusting 2 tablespoons sugar 1/4 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 1 large egg, beaten 1/2 teaspoon vanilla extract FOR THE FILLING: 2 tablespoons corn starch 2 cups heavy cream 3/4 cup chocolate-hazelnut spread 1/2 teaspoon vanilla extract 1/8 teaspoon salt Preparation Make the crust: Toast the hazelnuts in a skillet over medium heat until golden, about 8 minutes....