1 package (16 oz) angel food cake mix
1/2 cup water
1 1/2 tsp almond extract
2 cups sweetened shredded coconut
1. Preheat oven to 350 degrees. In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut.
2. Drop by Tbsps 2 inches apart onto a parchment-lined baking sheets. Bake until lightly browned, 10- 12 minutes. Remove paper with cookies to wire racks to cool.
1 cup mayo
1 cup sour cream
1 Tbsp dried parsley
1/2 tsp salt, to taste
1/4 tsp ground black pepper, to taste
1/4 tsp paprika
1/2 tsp garlic powder
1/4 tsp dried onion powder
1 Tbsp frsh dill, finely chopped, (or 1 tsp dried dill)
2 tsp lemon juice
1. In a bowl, whisk together all of the ingredients until creamy. Refrigerate until ready to use.
2. Serve with your favorite fresh vegetables.
2 frozen deep dish pie crusts (thawed), poke the bottoms with fork
1 large can vegall
2 cans cream of chicken soup
2 cans cream of celery soup
2 cans cream of potato soup
16 oz shredded cooked chicken (Rotiserre)
pepper
2 Round Pie Crust in rolled circles, (refrigerator section)
garlic powder
egg wash (1 egg with a bit of water)
In a large bowl mix together large can of vegetables and soups. Add shredded chicken. Pour into 2 pie crusts and sprinkle with pepper on top. Put on round refrigerator pie crusts on top. Fold and pinch to seal.
Sprinkle a little bit of pepper and garlic powder on top of the outside of the pot pie. Cut 3 slits in the top to let steam escape while baking. Brush on an egg wash to brown. Put pot pies on a sheet pan into a 375 degree oven for 1 hour.
6 stripes bacon, chopped into small pieces
1 large onion, chopped
1 large leek, chopped
2 stalks celery, chopped
2 large Russet potatoes, chopped into 1/2 inch pieces
1 cup vegetable broth OR 1 cup water and 1 jar clam juice
4 cans chopped baby clams (6 oz) each OR 2 (15 oz) small clams, 1 can oysters and 1 can small pink shrimp (or frozen)
2 tsp fresh thyme, minced
2 bay leaves
salt and pepper, to taste
bechamel sauce:
1/4 Tbsp butter
1/4 cup flour
1 cup milk
1 cup whipping cream
freshly ground nutmeg
*Mix together in a small saucepan. Whisk .
In a Dutch oven cook the bacon. Add onion, leeks and celery. Cook in the bacon fat. Add the chopped potatoes and cover with the vegetable broth to cook. Add the thyme, bay leaves, salt and pepper. Let simmer until the potatoes are tender. Meanwhile, make the bechamel sauce in another saucepan on medium. Add the canned clams or oysters and shrimp. Add the bechamel sauce. Mix well. Add whipping cream. Let boil and then turn down to simmer for 45 minute to 1 hour. Serve in a bowl with crusty bread or biscuits.
1 Tbsp olive oil
1 (12 oz) package sliced fajita egetaables (bell peppers and onions)
1 (15 oz) can no salt black beans, rinsed
1/2 tsp southwest style seasoning blend
1/4 tsp salt
1/4 cup coarsely shredded Cheddar cheese (1 oz; optional)
1. Heat oil in a large skillet over medium heat. Add fajita egetables and saute until tender, about 10 minutes.
2. Stir in black beans, seasoning and salt; cook, stirring, until heated through, about 1 minute.
3. Divide the vegetables and beans between two bows and top each with 2 Tbsp cheese, if using.
Serves 2
2 (10 oz) packages frozen cauliflower gnocchi
3-4 Tbsp extra virgin olive oil, divided
1 (10 oz) package cherry or grape tomatoes, halved
3/4 cup small mozzarella balls, such as pearls, bocconcini or ciliegine
1/4 tsp salt
1/4 tsp ground pepper
1/2 cup slivered basil, plus more for garnish
4 tsp balsamic glaze, or to taste
1. Bring a large pot of water to a boil. Add gnocchi and cook, stirring occasionally, for 2 minutes. Drain.
2. Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat. Cookig in batches if necessary, add the drained gnocchi and cook, tossing, until puffed and browned in places, about 3 to 4 minutes. Transfer to a large bowl and let cool slightly, about 10 minutes.
3. Once the gnocchi has cooled a bit, add tomatoes, mozzarella, salt, pepper and 1 Tbsp oil. Stir well to coat; add up to 1 Tbsp more oil, if desired. Stir in basil. Divide between 4 plates; drizzle each serving with 1 tsp balsamic glaze, or to taste. Sprinkle with additional basil, if desired.
Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. If you only have balsamic vinegar that will work just boil 1 cup in a small sauce pan over medium-high heat until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. Let cool before using some in this dish ad refrigerating the rest for another use.
12 Savoy cabbage leaves
2 1/2 cups shredded cooked chiken
1 (15 oz) can refried beans
1 13/4 cups shredded cheese, such as Monterey Jack, Cheddar or Colby-Jack, divided
1 (10 oz) can red enchilada sauce
1 Tbsp chopped fresh cilantro for garnish
1. Bring a large pot of water to a boil..Add cabbage leaves and cook fora 1 minute. Drain adn rinse with cold water. Pat dry.
2. Preheat oven to 350 degrees.
3. Combine chicken, refried beans and 3/4 cup cheese in a medium bowl. Coat the bottom of a 9x13 inch baking dish with a few Tbsp enchilada sauce. Fill each cabbage leaf with about 1/3 cup of the chicken mixture and roll into an enchilada. Place, seam-side down, in the baking dish (they will be snug). Drizzle with the remaining enchilada sauce and srpinkle with the remaining 1 cup cheese.
1/4 cup butter
1/2 cup brown sugar
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
Combine in a microwaveable bowl. Microwave 2 minutes. Stir. Microwave 2 minutes. Stir. Microwave 2 minutes. Stir.
Pour in a greased 8x8 pan or lined with parchment paper. Let cool. Cut into squares. Roll in wax paper or parchment paper like a toootsie roll.
Recipe: Nicole Ragusa
2 cups self rising flour
1-2 cups buttermilk
frozen stick of butter, 3/4 cup grated
In a mixing bowl add flour, and grated butter. Mix gently. Add buttermilk. 1 cup at a time. Fold it over to combine. Place on a floured counter and cover with more flour. Fold on itself a few times to add layers into the biscuits. With floured hands push into a circle with your fingers using the back of your hands. Using a biscuit cutter or coffee mug cut into 8-12 biscuits. Spray a pan or oven proof skillet with nonstick cooking spray. They should be touching each other.
Bake in oven at 450 degrees for 10-12 minutes or until golden brown. Could be up to 15 minutes.
12 eggs
1/2 tsp seasoned salt
3 Tbsp onions, diced
1 cup ham, cooked and diced
pepper to taste
1/4 tsp garlic powder
1/4 red pepper, diced
1/4 cup fresh mushroom, diced and sauteed
1 cup sharp cheddar cheese, shredded
1/2 cup baby spinach leaves, finely shredded
1. Preheat oven to 350 degrees
2. Spray a 12-cup muffin pan with non-stick cooking spray (the heavier you spray, the less it will stick) or use thick muffin liners.
3. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
4. Scoop 1/3 cup of mixture into each muffin liner.
5. Bake for 20-25 minutes or until the center of the muffin is completely cooked.
Note: You can also use cooked bacon or sausage in place of the ham.
Total Time: 15 minutes
1 lb spaghetti noodles
2 Tbsp salt
1/4 cup + 2 Tbsp extra virgin olive oil
8 garlic cloves minced
1/2 tsp red pepper flakes
2 tsp lemon juice
3 Tbsp finely chopped fresh parsley
1. Bring a large pot of water to a boil. Add in 2 Tbsp salt to the water and cook the pasta according to package directions.
2. In a small sauce pan, pour in 1/4 cup olive oil and heat over low heat for 60 seconds. Add in garlic and red pepper flakes. Stir an cook 60 seconds. Remove from heat.
3. Pour olive oil mixture over the cooked and drained pasta. Add in additional 2 tbsp of olive oil. Pour in lemon juice and parsley and toss until pasta is coated.
Note: if desired add cooked chicken or vegetables to pasta
Prep Time: 5 minutes Cook Time: 10 hours
16 oz bag of dried split peas
1 tsp olive oil
1 medium chopped onion
2-3 cloves of garlic, chopped
2 large carrots, chopped
1 smoked ham hock, about 11 ounces (assuming 4 oz meat removing bone and skin)
6 cups chicken broth
black pepper, to taste
salt (add if not using ham hock)
1. Wash and drain the peas in a colander.
2. In a small skillet, saute onions and garlic in oil over medium heat until soft, about 3 minutes.
3. Transfer to the crock pot and add peas, carrots, ham hock and chicken broth, cover and cook on LOW 10 hours, until the peas are tender.
4. Remove ham hock and season with black pepper.
5. Discard the skin of the ham hock and shred the pork off the bone, and back to the soup.
Notes:
IF you can't find smoked ham hocks, use a leftover ham bone or ham steak.
IF you don't eat pork, you can swap the ham for a smoked turkey leg.
TO make this vegetarian, leave the ham out, swap the broth for vegetarian broth and add more salt.
TO freeze pea soup, let the soup cool then transfer to freezer safe containers in portions and label the soup with the date and time. To reheat, thaw overnight in the refrigerator then reheat on the stove or microwave.
Recipe: by skinnytaste
Serves: 32
Prep Time: 4 hours 10 minutes Cook Time: 8-10 minutes Total Time: 4 hour 20 minutes
1 Tbsp active dry yeast
1/2 cup sugar
3 eggs (beaten)
1 cup lukewarm water
1/2 cup butter (melted)
1/2 tsp salt
4 cups all-purpose flour
1. Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once.
2. Add 4 cups flour
3. Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator. Do not knead the dough.
4. Turn out dough on a lightly floured surface and divide in half.
5. Roll each half of dough into a circle about 1/8 thick.
6. Brush with additional melted butter and cut into 16 pieces, like a pizza.
7. Roll up each piece from the large end to the point
8. Place rolls on a baking sheet and let rise 30-60 minutes.
Bake at 375 degrees for 8-10 minutes.
Recipe: from six sisters
1 medium spaghetti squash
1 Tbsp olive oil
Kosher salt
black pepper
Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with a generous amount of salt and pepper. Place cut side down on baking sheet and roast until flesh can easily be shread with a fork, 40 minutes.
Prep Time: 2hours 10 minutes Cook Time: 10 minutes Total Time: 2 hours 20 minutes
1 (12 oz) box Nilla Wafer Cookies, finely crushed
1/2 cup butter, melted
1 (8 oz) package cream cheese
2 cups powdered sugar
2 (8 ox) containers Cool Whip, divided
1 (5.1 oz) box banana cream instant pudding mix
2 cups milk
4 banana, sliced
1/2 cup caramel topping, optional
1. Mix together the crushed cookies and melted butter. Press into a 9x13 inch baking pan. or 2 pie pans. Bake at 350 degrees for 10 minutes. Let cool.
2. Beat together the cream cheese, powdered sugar, and one container of Cool Whip. Spread on top of cooled cookie crust.
3. Beat together the banana cream pudding with the 2 cups milk. Let stand for about 4-5 minutes until it has thickened. Spread on top of cream cheese layer.
4. Spread sliced bananas on top of pudding, covering the entire pan.
5. Spread the last container of cool whip on top of bananas. Let set in the fridge for at least 2 hours before serving.
6. Top with caramel sauce and any additional sliced bananas for each serving.
1/2 cup oats
1/2 cup almond milk
1/2 mashed babana
2 tsp peanut butter
honey
chia seeds
blueberries
At night add to individual mason jars. Cover with lids and put in the fridge overnight. Eat in the morning. No need to heat it up. Good for up to 3 days.
Recipe: Nicole Schellhous
English cucumber, cut into spears or slices (or any cucumbers)
1 1/2 cups distilled white vinegar
2 Tbsp sugar
1 Tbsp slat
1 tsp whole black peppercorns
3 whole cloves garlic, peeled
3-4 springs fresh dill, cut up
1/4 tsp red pepper flakes (optional for heat)
Place cucumbers into a glass mason jar or any glass container with a lid. Heat a saucepan to medium-high heat adding vinegar, sugar, salt, peppercorns and garlic cloves until boiling. Pour into jars with the cucumbers stuffing all ingredients down with a spoon. Put on lid and let it cool on the kitchen counter for 1 hour to room temperature. After cooled add fresh dill and red pepper flakes. Put back on lid and put jar in the refrigerator overnight.
3 medium (2 lbs) zucchini, shredded (6 cups)
2 small garlic cloves, grated
2 large eggs
1/2 cup flour
1/2 cup dill, parsley or green onion, finely chopped
1 3/4 tsp salt, divided
black pepper to taste
Greek yogurt or sour cream, for topping
4 tsp oil, for frying
1. In a large bowl, add shredded zucchini mixed with 1 tsp of salt and let sit for 10 minutes.
2. In another large bowl, whisk eggs, garlic, flour, 3/4 tsp salt and pepper.
3. Using your hands, squeeze liquid from zucchini in batches as much as you can and add to the bowl with batter. Stir well to combine.
4. Fry: Preheat large ceramic nonstick non-stick skillet on medium heat and swirl 2 tsp oil Using ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.
5. Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.
6. Bake: Preheat oven to 400 degrees, line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small ladle. Repeat with remaining batter.
7. Bake for 10-12 minutes, flip and bake for another 10-12 minutes. Remove from the oven.
8. Serve: Serve hot or cold topped with Greek yogurt or sour cream.
