Sauteed Spinach With Mushrooms

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (10 ounce) package fresh baby spinach
• 3 tablespoons butter, divided
• 1/2 lb mushroom, sliced
• salt and pepper, to taste
• 2 -4 fresh garlic cloves, chopped

Recipe

• 1 bring water in a large pot to a boil (enough to cover spinach). add the spinach and cook for 1 minute or less. * (this step is for spinach not cleaned and in a bag so i usually skip this step now and just add the raw spinach after cooking the mushrooms but cook for a couple of minutes or until the spinach leaves have wilted.).
• 2 * drain in colander and let cool. squeeze spinach to extract moisture and chop.
• 3 melt all but 1 tablespoons of butter in the pan on medium low heat, add the the sliced mushrooms and cook, stirring often.
• 4 add salt and pepper when mushrooms are almost cooked and add remaining butter and spinach. cook thru stirring about 30 seconds.
• 5 sprinkle with chopped garlic, stir and cook for a few more minutes. serve immediately.

Lavender Lemonade

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 5 cups water
• 1/2 cup lavender flowers, stripped from stems
• 1/3 cup fresh lemon juice
• 1/2 cup granulated sugar, more to taste
• mint leaf (to garnish)

Recipe

• 1 in a small saucepan on the stove, bring 1 cup water to a rolling boil.
• 2 remove from heat and add lavender flowers.
• 3 cover and steep for 10 minutes.
• 4 sieve through a fine-meshed sieve, discard the blossoms, and set lavender tea aside. meanwhile, in a quart jug, mix lemon juice with 4 cups water and sugar to taste.
• 5 add prepared lavender tea.
• 6 refrigerate until chilled.
• 7 serve in tall glasses over ice cubes and decorate with mint leaves.

Sauteed Squash With Thyme And Feta

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1/2 red onion, chopped
• 2 teaspoons fresh thyme leaves (or 3/4 t.dried)
• 2 cups squash, diced (i like half yellow squash and half zucchini)
• 1/4 cup feta, crumbled
• salt & freshly ground black pepper

Recipe

• 1 in a larges sauté pan, heat the oil and sauté the red onion and thyme until onion is slightly soft and translucent.
• 2 add the squash and season with salt and pepper.
• 3 cook for about 4 to 5 minutes, until the squash is crisp tender and slightly browned.
• 4 scoop squash into a serving bowl and crumble feta cheese on top.

Margarita Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 1/4 cups pretzels, finely crushed
• 1/2 cup butter or 1/2 cup margarine, melted
• 1/4 cup sugar
• 2 limes
• 1/4 cup orange juice
• 1 (14 ounce) can condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

• 1 crush pretzels in plastic bag.
• 2 combine all crust ingredients in bowl.
• 3 press crust mixture onto bottom and up sides of 9-inch pie plate; set aside. zest both limes.
• 4 juice both limes.
• 5 combine lime zest and juice with rest of filling ingredients and fold together.
• 6 pour filling into crust. chill 25-30 minutes.

Hard Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1/2 cup butter, room temperature
• 2 cups confectioners' sugar
• salt (a speck)
• 1 teaspoon rum extract or 2 tablespoons rum or 2 tablespoons sherry wine or 2 tablespoons brandy
• 1/2 teaspoon grated nutmeg

Recipe

• 1 in a mixer bowl, beat the butter until creamy, then blend in the rest of the ingredients and continue beating until the mixture is smooth.
• 2 transfer to a covered container and refrigerate. remove from the refrigerator to soften slightly about 1 hour before serving.

Holy Basil The Queen Of Herbs Infused Honey

Total Time: 20 mins Preparation Time: 10 mins

Ingredients

• Servings: 86
• 2 cups lightly packed tulsi holy basil (queen of herbs)
• 1/2 inch piece fresh ginger, smashed
• 2 cups raw honey
• 3 -4 cardamom pods, lightly crushed (optional)

Recipe

• 1 in a double boiler warm honey and add remaining ingredients.
• 2 turn flame off and let steep covered over night.
• 3 reheat to warm and strain into a sterilized jar.
• 4 add about a teaspoon to a cup of warm tea.
• 5 take straight from a spoon as desired.
• 6 oh! you can enjoy the strained leaves to chew on or add to hot water and let steep to get every bit of goodness from them. ;).

Harissa

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 250 g fresh chili peppers
• 1 teaspoon coriander seed, freshly ground
• 1 teaspoon caraway seed, ground
• 1 teaspoon salt
• 4 garlic cloves
• 4 tablespoons extra virgin olive oil

Recipe

• 1 split peppers lenghtwise, remove all the seeds and membrane.
• 2 place the chilli in a sieve and wash well, dry.
• 3 blend in a processor to a fine chopped texture.
• 4 place the mixture in a non stick pan on low heat and stir frequently.
• 5 this has to be done to dry all the moisture, if not done properly the harissa will not keep.
• 6 when the mixture is thick and you can see no moisture, place in a blender and add the other ingredients.
• 7 place in a jar and cover with a layer of olive oil to act as a sealant.

Sauteed Spinach With Parmesan Cheese

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 bunches spinach
• 2 tablespoons olive oil
• 3 -4 cloves garlic, minced
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 small tomatoes, peeled,seeded,and diced
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 thoroughly wash and dry spinach and remove stems.
• 2 (i usually use the packaged, pre-washed spinach so that i don't get too much water in this dish. otherwise, be sure to dry the leaves very, very well.) using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat.
• 3 saute garlic about one minute.
• 4 add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes.
• 5 add salt, pepper, and tomatoes.
• 6 cook an additional minute.
• 7 stir in grated parmesan, remove from heat, taste, and adjust seasonings.
• 8 serve immediately.
• 9 if spinach releases too much water, you can drain mixture in a colander before serving.
• 10 taste and adjust seasonings again after draining.

Lavender Syrup

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 tablespoon dried lavender blossoms, stems removed
• simple syrup

Recipe

• 1 rinse dried lavender buds under cold water; place in a small bowl.
• 2 add hot simple syrup; cover and let stand 30 minutes. strain mixture through a sieve; discard solids.

Frozen Passionfruit Yogurt

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1/2 cup caster sugar (110 grams)
• 1/4 cup water (60 mls)
• 1 teaspoon gelatin, powder
• 2 cups low-fat yogurt (plain natural flavour- 560grams)
• 1/2 cup passion fruit pulp (125 mls)

Recipe

• 1 combine the cster sugar and the water in a small saucepan and stir over a low heat unto the sugar has dissolved. transfer this sugar syrup to a medium sized jug.
• 2 sprinkle the gelatine powder over the sugar syrup and then stir until the gelatine dissolves.
• 3 add the yogurt and passionfruit pulp.
• 4 pour the yogurt mixture into a metal or glass loaf pan, cover tightly with foil and then freeze for approximately 3 hours, until almost set.
• 5 scrape te yogurt from the bottom and sides of the pan with a fork, return to the freezer until firm.

Rømmegrøt

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 liter sour cream
• 2 teaspoons salt
• 3 1/2 cups flour
• 1 liter milk
• 250 g butter

Recipe

• 1 heat the milk and cream.
• 2 in another pan melt the butter add the flour and make a roux.
• 3 using a balloon whisk slowly add the milk/cream beating well after each addition of milk so you have a lump free porridge.
• 4 on a low heat cook the porridge for 10 minutes.
• 5 plate up and serve with cinnamon and sugar sprinkled ontop or dried fruits and nuts or strawberries.

Sauteed Snap Peas & Brussels Sprouts

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup sugar snap pea, trimmed
• 1 cup brussels sprout, trimmed and cut in half
• 1 orange bell pepper, cut into strips
• 1 tablespoon butter
• coarse salt
• fresh cracked pepper, to taste

Recipe

• 1 bring a medium pot of salted water to boil.
• 2 add the brussels sprouts and boil on high for about 7 minutes or until tender.
• 3 with a slotted spoon remove sprouts to a bowl.
• 4 return pot to heat.
• 5 bring water back to the boil and add the snap peas.
• 6 cook peas for 3 minutes and strain, add peas to bowl with sprouts.
• 7 heat butter in a skillet on high heat and add the strips of pepper.
• 8 sauté for 3 minutes.
• 9 add the peas and the sprouts and toss lightly just until shiny.
• 10 season with salt and pepper.

Harissa "ketchup"

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon coriander seed
• 1 tablespoon caraway seed
• 4 large garlic cloves, unpeeled
• 4 large red bell peppers
• 1/2 cup extra virgin olive oil
• 1 tablespoon sugar
• 2 teaspoons dry crushed red pepper

Recipe

• 1 toast coriander and caraway seeds in a small, dry skillet over medium high heat until fragrant, about 30 seconds; transfer to food processor.
• 2 turn heat to medium low and cook garlic, covered (shaking pan occasionally), until tender, about 10 minutes; cool, peel, and add to processor.
• 3 char red peppers under broiler, place in paper bag, and let stand 10 minutes; once cool enough to handle, peel, seed and coarsely chop.
• 4 add peppers, oil, sugar, and crushed red pepper to processor and puree; season to taste with salt and pepper.
• 5 cover and refrigerate up to a day in advance.

Sauteed Sugar Snap Peas

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb sugar snap pea
• 2 medium carrots, peeled
• 2 tablespoons butter
• 1 tablespoon honey
• fresh ground black pepper

Recipe

• 1 remove the strings from both edges of the pea pods.
• 2 cut each carrot into thirds. slice each third, lengthwise, into quarters so that the slices are about the size and shape of the sugar snap peas.
• 3 place the carrots in a steamer basket set over 1 1/2 inches boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes. drain the carrots in a colander.
• 4 melt the butter in a large skillet over medium heat. add the sugar snap peas; cook, stirring frequently, for 5 minutes.
• 5 add the carrots. continue to cook and stir until the peas are bright green and crisp-tender, about 3 minutes.
• 6 add the honey and cook for 1 more minute, stirring constantly, until the peas and carrots are thoroughly glazed with the honey.
• 7 remove the skillet from heat and season vegetables generously with pepper.

Lavender Infused Lemonade -martha Stewart

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 3 cups granulated sugar
• 3 cups water
• 1/4 cup dried lavender
• 4 cups fresh lemon juice (16 to 20 lemons)
• ice, for serving
• lemon slice, for garnish
• lavender, sprigs for garnish

Recipe

• 1 bring sugar and water to a boil in a saucepan stirring until sugar has dissolved. stir in lavender. remove from heat, and let stand for 10 minutes. strain, discarding lavender. let cool. stir in lemon juice. (lemonade can be refrigerated in an airtight container for up to 1 week.) serve over ice, and garnish with lemon slices and fresh lavender sprigs.

Peach Mint Salsa

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 cups peaches, peeled and chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup green pepper, finely chopped
• 1 tablespoon jalapeno pepper, finely chopped
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1 lime, juice and zest of, grated
• 2 tablespoons fresh mint, chopped

Recipe

• 1 combine peaches, onion, peppers, honey, salt, line rind and juice in a medium saucepan.
• 2 bring to a boil over high heat, reduce heat and boil gently, uncovered for 5 minutes, stirring occasionally.
• 3 stir in mint and cook for 1 minute.
• 4 ladle salsa into jars.
• 5 process 10 minutes for pint jars in boil water bath.

Strawberry-watermelon Lemonade

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 6 lbs watermelon, seeded and cut into chunks
• 2 pints strawberries, hulled
• 1/2 cup sugar
• 1 (12 ounce) can frozen lemonade, thawed
• 1/4 cup fresh lemon juice
• fresh lemon slice (to garnish)

Recipe

• 1 puree the watermelon chunks in batches in a food processor until smooth; strain into a large pitcher.
• 2 process the strawberries with the sugar until smooth; add to watermelon juice in pitcher.
• 3 add the lemonade concentrate and lemon juice to the pitcher and stir.
• 4 refrigerate until ready to serve.
• 5 serve over ice garnished with lemon slices.

Onion Fritters (bhajas)

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 4-5
• 224 g besan flour (gram flour is a flour made from ground chickpeas. it is also known as chickpea flour, garbanzo flour)
• 1/2 teaspoon chili powder
• 1 teaspoon turmeric
• 1 teaspoon baking powder
• salt, to taste
• 1/2 teaspoon cumin seed, coarsely crushed
• 2 large onions, finely sliced

More Than A Strawberry Smoothie

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 1/2 cups nonfat milk
• 1 pint fresh strawberries
• 2 bananas, peeled and cut into 2-inch pieces
• 1/4 cup powdered milk
• 1/4 cup oatmeal
• 1/4 cup honey
• 2 cups cracked ice

Recipe

• 1 in a blender combine all the ingredients until you have a smooth, thick texture.
• 2 serve immediately, preferably chilled glasses.

Margarita Pie

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• 1 1/2 cups finely crushed pretzels
• 1/4 cup firmly packed brown sugar
• 1/2 cup butter, melted
• 1 (3 ounce) envelope unflavoured gelatin
• 1/2 cup granulated sugar
• 2 eggs, separated
• 1/2 cup frozen limeade concentrate, thawed
• 1/4 cup water
• 1/4 cup tequila
• 1/4 cup orange liqueur (grand marnier)
• 1 cup whipped topping
• green food coloring
• lime slice

Recipe

• 1 preheat oven to 400° f.
• 2 cooking time is chill time.
• 3 crust:.
• 4 in bowl, combine pretzels, brown sugar and butter; press evenly onto bottom and sides of 9" pie plate. bake for 5 minutes. let cool, then refrigerate.
• 5 filling:.
• 6 in saucepan, combine gelatin and 1/4 cup of the sugar. beat together egg yolks, limeade concentrate and water. gradually add to gelatin mixture. cook over low heat, stirring constantly, until gelatin and sugar are dissolved; let cool. stir in tequila and liqueur. tint with food colouring. refrigerate until mixture will mound from spoon.
• 7 beat egg whites until frothy; gradually beat in remaining sugar. beat until stiff. whip cream until soft peaks form. fold both into gelatin mixture. spon into pie crust; refrigerate until firm. garnish with lime slices.

Lavender Lemonade

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 quart lemonade
• 1 tablespoon dried lavender
• 1 cup boiling water

Recipe

• 1 pour boiling water over lavender, steep 20 minutes.
• 2 strain and add to lemonade.
• 3 serve chilled.
• 4 garnish with lemon slices and lavender.

Onion Jam

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 onions, halved and sliced
• 1/4 cup ketjap manis
• 1 teaspoon ginger, grated
• 1 chili pepper, deseeded and chopped
• 1/4 cup brown sugar

Recipe

• 1 heat oil in pan.
• 2 add remaining ingredients except brown sugar, stirring to ocmbine.
• 3 cover and cook stirring frequently for 5 minutes until onions soften.
• 4 remove lid and cook uncovered for 20 minutes until onions caramelise.
• 5 stir through brown sugar during last 10 minutes of cooking.
• 6 cool.

Pumpkin Gnocchi

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 cups pumpkin puree
• 2 -3 cups flour
• cinnamon
• nutmeg

Recipe

• 1 mix the pumpkin puree and 2 cups of the flour.
• 2 knead the dough a bit and add flour until the dough is not too sticky to work with.
• 3 grab a handful of the dough and roll it out into a long thin roll.
• 4 cut the roll into bite sized pieces.
• 5 roll the pieces with a fork to give it ridges to hold sauce.
• 6 boil the gnocchi until it floats.

Faux Pecan Pie (not Oatmeal)

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• 4 eggs
• 1 1/4 cups sugar
• 1/2 cup plus 2 tablespoons butter (melted and cooled)
• 3/4 cup light corn syrup
• 1 teaspoon vanilla
• 1 1/2 cups pretzels (crushed)
• 3 tablespoons butter, melted
• 2 tablespoons sugar
• 1 deep dish pie shell, unbaked

Recipe

• 1 .
• 2 beat eggs and add sugar, butter, corn syrup and vanilla. mix well.
• 3 pour into unbaked pie shell.
• 4 set aside.
• 5 pretzels, butter and sugar are ingredients for topping.
• 6 place pretzels in a plastic and crush using a rolling pin. do not pulvarize.
• 7 mix melted butter and sugar in a mixing bowl.
• 8 empty crushed pretzels into bowl with butter and sugar and mix well to coat pretzels.
• 9 put pretzel mixture on top of pie filling.
• 10 bake at 350 degrees for 1 hour.
• 11 cool before slicing.
• 12 note: buy twisted pretzels rather than straight. (twisted pretzels more closely resemble chopped pecans).
• 13 margarine may be used instead of butter but taste will not be as good.

Margarita Punch

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• 1 1/2 cups sugar
• 2 tablespoons grated lemon rind
• 2 tablespoons grated lime rind
• 1 tablespoon grated orange rind
• 2 cups fresh lemon juice
• 1/2 cup fresh lime juice
• 2/3 cup fresh orange juice
• 1 cup water
• 1 quart chilled water
• tequila (optional)

Recipe

• 1 combine first 8 ingredients in a saucepan.
• 2 bring to a boil; remove from heat and let cool.
• 3 pour mixture into a pitcher; add 1 quart chilled water.
• 4 serve over ice, and, if desired, add 1 to 2 tbsp of tequila to each serving.

Frozen Peanut Butter Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 cup peanut butter
• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 1/2 cup milk
• 1.75 (4 ounce) cool whip
• 6 ounces graham cracker crust

Recipe

• 1 blend peanut butter, cream cheese and sugar. gradually beat in milk. fold in cool whip.

Ginger, Cinnamon, Nutmeg Fruit Filled Crepes

Total Time: 29 mins Preparation Time: 12 mins Cook Time: 17 mins

Ingredients

• Servings: 8
• 1 3/4 cups all-purpose flour
• 3/4 cup milk
• 2 eggs
• 1 tablespoon brown sugar
• 1 dash cinnamon
• 1 dash nutmeg
• 1 dash powdered ginger
• 1 tablespoon oil
• 1 tablespoon oil or 1 tablespoon butter
• 2 (8 ounce) packages cream cheese
• 1/2 cup sugar
• 2 teaspoons vanilla
• 1/2 cup soft butter
• 1/2 cup brown sugar
• 6 large peaches
• fresh whipping cream
• 2 tablespoons powdered sugar

Recipe

• 1 for crepes: combine ngredients in blender or food processor and blend 1 minute. refrigerate 1 hour. using crepe pan, coat lightly with butter or oil and turn crepes once, cook till edges just brown. finish the rest of the crepes, and set aside.
• 2 for filling: combine cream cheese, vanilla and sugar and blend till creamy. assemble: down center of each crepe, spread 2 t cheese mixture. wash and cut fruit into thin slices. place fruit slices on cheese. dot with butter and sprinkle with brown sugar. fold and place in 9x13" oblong baking dish, seam side down. finish all. bake @ 325 for 10-15 minutes till heated through.arrange on serving plates. for whipped topping: combine sugar and cream and beat on high till soft peaks form. serve over warm crepes.
• 3 any fresh fruit in season is wonderful. the rest of the recipe is done the same.

Lavender Tea Lemonade

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons lavender buds, organic preferred
• 1/2 cup sugar
• 3 lemons, juice of
• ice

Recipe

• 1 in a large saucepan, bring 7 cups water to a low boil.
• 2 in a bowl, carefully pour 4 cups of the water over the lavender and let steep for 10 minutes before straining.
• 3 pour the remaining 3 cups water over the sugar and stir until dissolved.
• 4 combine the lavender and sugar mixtures in a pitcher and stir in the lemon juice. serve over the ice.

Rutabaga Whip

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 cups rutabagas, pared and cubed
• 3 cups potatoes, pared and cubed
• 2 tablespoons onions, chopped
• light cream
• butter
• salt
• pepper

Recipe

• 1 cook rutabaga, potatoes and onion in boiling water until tender (20 minutes). drain and mash with cream and butter until light and fluffy.

Sauteed Spinach, Mushrooms And Pancetta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 pinch red pepper flakes
• 1/4 cup pancetta, diced
• 1 small onion, chopped
• 2 garlic cloves (sliced or chopped)
• 8 ounces mushrooms, sliced
• 2 lbs fresh spinach
• 1 teaspoon fresh thyme
• freshly ground nutmeg, to taste
• fresh ground pepper, to taste

Recipe

• 1 heat oil in pan.
• 2 add pancetta, onion, red pepper flakes and garlic, saute until tender, 5 minutes.
• 3 add mushrooms, saute 5-7 mintes more.
• 4 add spinach, saute until soft and add nutmeg and pepper to taste, stir in, remove from heat.
• 5 season to taste and serve.

Sauteed Soy Shitakes With Eggs And Cheese

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped shiitake mushroom
• 2 tablespoons soy sauce
• 2 tablespoons water
• 2 eggs
• 1/2 teaspoon rosemary
• 1/4 cup grated cheese (whatever you like)
• black pepper

Recipe

• 1 heat a frying pan or skillet on low-medium heat.
• 2 add olive oil and the shitakes. saute for about 5 minutes and add the soy sauce and water.
• 3 cover the pan with a lid and let the mushrooms simmer for a few minutes.
• 4 uncover the pan and let most of the liquid evaporate.
• 5 add the eggs either whole or beaten.
• 6 sprinkle the rosemary and the cheese on top.
• 7 cover the pan for a few minutes to let the eggs cook and the cheese melt.
• 8 grind some fresh pepper on top and serve!

Light & Fruity Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 (3 ounce) package of any flavor jello gelatin
• 1 (8 ounce) container cool whip
• 1 graham cracker pie crust
• 1 (20 ounce) can your favorite canned fruit, well drained (optional) or 1 (20 ounce) can cut up fresh fruit (optional)

Recipe

• 1 boil 2/3 cup of water mix with jell-o till jell-o is dissolved well, now use a 2 cup measure put in ½ cup water & add ice cubes till it comes up to the 1 cup mark mix well take out any excess cubes that has not melted now add cold water then add cool whip fold in until it’s mixed very well (with out fruit) pour into pie shell & refrigerate for about 6 hrs or overnight is best.
• 2 if adding fruit:.
• 3 frozen or can drain very well! fresh fruit cut into bite size pieces, now add this right after you mix the cool whip in & pour into shell.

Sauteed Sweet Potatoes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 large sweet potatoes or 2 large yams, peeled
• 1 teaspoon vegetable oil
• 1 teaspoon unsalted butter
• 1/2 teaspoon sea salt
• 1 tablespoon brown sugar

Recipe

• 1 wash and medium dice potatoes.
• 2 heat oil and butter together over med-high heat in a stanless steel or cast iron skillet with cover. (will not work in a non-stick pan.).
• 3 add potatoes, salt and sugar and stir until potatoes are coated.
• 4 spread out into one layer. allow to cook and brown without touching for 4-5 minutes.
• 5 stir, flipping potatoes over. lower heat to medium. (if using an electric range, turn heat off.) cook another 3-4 minutes.
• 6 remove from heat and cover skillet. let stand another 5 minutes.
• 7 now all that is left is to --.
• 8 eat!

Harissa

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 40
• 6 ounces bird's eye chilies, seeded and stems removed
• 12 garlic cloves, peeled
• 1 tablespoon coriander, ground
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 tablespoon dried mint
• 1/2 cup chopped fresh cilantro
• 1/2 cup olive oil

Recipe

• 1 place the chiles, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. if the mixture is too dry, add a bit of the olive oil. store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
• 2 make sure that the surface is covered with a layer of oil each time you use some.
• 3 when you run out of harissa you can use the oil to add flavor to fried or baked dishes.

Lavender Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 cup water
• 1/2 cup sugar
• 1/4 cup honey
• 1/4 cup lavender flowers
• fresh lemon juice (to taste)

Recipe

• 1 using a candy thermometer, heat water, sugar and honey to 235 degrees.
• 2 remove from heat and stir in flowers.
• 3 cool 3 minutes and strain.
• 4 add a few drops of lemon juice and stir.
• 5 if the syrup gets too firm you can make candy bows or squiggles by drizzling it on parchment paper.

Sauteed Summer Squash

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons chopped garlic
• 2 tablespoons chopped fresh tarragon
• 1/4 cup butter
• 1 large shallot, sliced thin
• 1 lb zucchini, sliced into 1/3 inch rounds
• 1 lb summer squash, sliced into 1/3 inch rounds

Recipe

• 1 in a large skillet over medium heat, melt the butter.
• 2 add garlic, tarragon and onion and saute 2 minutes.
• 3 add both squashes and saute 8 minutes until just crisp tender.
• 4 season.

Easiest Peanut Butter Fudge

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 15
• 1/2 cup butter
• 2 1/4 cups brown sugar
• 1/2 cup milk
• 3/4 cup peanut butter
• 1 teaspoon vanilla extract
• 3 1/2 cups confectioners' sugar

Recipe

• 1 melt butter in a medium saucepan over medium heat.
• 2 stir in brown sugar and milk. bring to a boil and boil for 2 minutes, stirring frequently.
• 3 remove from heat. stir in peanut butter and vanilla.
• 4 pour over confectioners' sugar in a large mixing bowl. beat until smooth; pour into an 8x8 inch dish.
• 5 chill until firm and cut into squares.

Lavender Sugar

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 12 sprigs dried lavender, stem (with or without flowers)
• 4 cups sugar

Recipe

• 1 place dried lavender with sugar in a re-sealable bag or airtight container and store for at least 2 weeks.
• 2 place 1 cup of the sugar in a decorative bag with a sprig of lavender and tie with a ribbon. tie a sprig of lavender with the ribbon for an extra touch.
• 3 chef anna olson.

Hardee's Peach Cobbler

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 (21 ounce) can peach pie filling
• 1 frozen pie crust, thawed
• 1/4 cup butter, cut into pats, thin slices
• 2 tablespoons cinnamon sugar (to taste)

Recipe

• 1 preheat oven to 375 degrees f.
• 2 spread the pie filling into a square baking pan.
• 3 put the slices ofbutter on top of the pie filling, placing them as evenly aspossible.
• 4 carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter.
• 5 you will need to cut off the edges that hang over and make them fit on the squarepan.
• 6 sprinkle liberally with cinnamon and sugar.
• 7 bake until pie crust is lightly browned. serve with a scoop of vanilla ice cream.

Ginger-citrus Syrup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 1/2 cup ginger, sliced
• 1/2 cup fresh lemon juice
• 1 lemon, zest of
• 1/2 cup fresh grapefruit juice
• 1 grapefruit, zest of
• 1 tablespoon cornstarch, mixed with
• 1 tablespoon water

Recipe

• 1 in a small saucepan, combine sugar, water, ginger and juice and zest of lemon and grapefruit.
• 2 bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
• 3 remove any scum (bubbles) that float to the surface.
• 4 add cornstarch mix and stir for about 1 minute until thickened.
• 5 remove from heat and allow to cool.
• 6 transfer to a covered glass jar and refrigerate.
• 7 this will keep for about a month in the fridge.
• 8 when someone in your family gets the flu or the chills, put 2 tablespoons in a mug with hot water, stir.
• 9 let them drink this slowly and follow up with either tylenol or asprin.
• 10 they will be better in no time.

Sauteed Mushrooms

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb wild mushrooms or 1 lb cultivated mushroom
• 1 tablespoon olive oil
• 1 tablespoon real butter
• fresh ground pepper
• 2 minced garlic cloves
• coarse sea salt

Recipe

• 1 wipe mushrooms with a damp paper towel; do not rinse.
• 2 slice mushrooms or cut into bite-size pieces. very small mushrooms can be left whole.
• 3 over high heat, in a 12 inch frying pan, add olive oil and butter and heat to sizzling, swirling to coat bottom. add mushroom pieces. toss to coat with oil/butter mixture.
• 4 sprinkle with salt and pepper and continue to cook over high heat, stirring, until mushrooms stop giving off liquid and start to brown.
• 5 add garlic and cook, stirring, 2 - 3 minutes more.

Light 'n Luscious Lemon Tart

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 3/4 cup flour
• 2 tablespoons splenda sugar substitute
• 1/3 cup cold solid margarine
• 1 cup splenda sugar substitute
• 3 tbps. cornstarch
• 1 1/3 cups cold water
• 1/2 cup lemon juice
• 2 egg yolks
• 1 tablespoon lemon rind
• 1 tablespoon margarine
• yellow food coloring

Recipe

• 1 for the crust: combine flour and splenda. cut in margarine until mixture is crumbly. press evenly in a 9-inch flat pan with removeable bottom. bake at 375f for 12-15 minutes or until lightly browned.
• 2 for the filling: in saucepan, combine splenda and cornstarch. stir in water and lemon juice. cook and stir over medium heat until mixture comes to a boil.
• 3 stir some of the lemon mixture into egg yolks, then return to pan. cook and stir over low heat 1 minute.
• 4 remove form heat. pour into bowl, stir in lemon rind, margarine and a few drops of yellow food coloring.
• 5 cover surface with plastic wrap. chill 30 minutes.
• 6 pour into crust. chill at least 2 hours or until set.
• 7 remove rim from pan. garnish with whipped topping and lemon slices.

Onion Frittata

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 60 g butter (plus a little extra)
• 4 large thinly sliced onions
• 6 eggs
• 2 garlic cloves, crushed
• salt & freshly ground black pepper
• 1 chili, finely diced (optional)

Recipe

• 1 put the butter, garlic, diced chili and onions in a frying pan and fry gently until the onions are a nice golden brown.
• 2 beat the six eggs well with the salt and pepper.
• 3 scoop the onions out of the pan and mix with the eggs.
• 4 melt the extra butter in the pan and pour in the egg mixture.
• 5 cook on both sides until browned slice in wedges and serve hot.

Sauteed Mushrooms

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon butter or 1 tablespoon margarine
• 2 cloves garlic, minced
• 1 1/2 lbs fresh mushrooms, sliced
• 1/4 cup soy sauce
• garlic powder (to taste)
• black pepper (to taste)

Recipe

• 1 melt butter over medium heat in a large pan.
• 2 add garlic and saute for 2 minutes.
• 3 add sliced mushrooms, stir to coat, and cook for about 5 minutes.
• 4 drizzle soy sauce into the mushrooms.
• 5 sprinkle with garlic powder and black pepper.
• 6 continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
• 7 remove from pan and serve.

Ginger-spiced Peaches

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 (16 ounce) cans sliced peaches, undrained
• 1 teaspoon ground ginger
• 10 whole cloves (or 1-2 cinnamon sticks)

Recipe

• 1 drain peaches, reserving juice.
• 2 combine juice, ginger, and cloves in a large saucepan; bring to a boil.
• 3 reduce heat, and simmer 10 minutes.
• 4 add peaches to hot mixture; cook until thoroughly heated.
• 5 serve warm or chilled.

Strawberry-rhubarb Crisp

Total Time: 27 mins Preparation Time: 10 mins Cook Time: 17 mins

Ingredients

• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 3/4-2 cups sliced trimmed rhubarb (1/2 inch)
• 1 pint strawberry, hulled and halved
• 1 tablespoon finely chopped candied ginger (optional)
• 1/2 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oatmeal (non instant )
• 1/4 cup cold unsalted butter, cut into small pieces
• plain yogurt or softly whipped cream

Recipe

• 1 lightly butter a microwave-safe 10-inch glass pie plate.
• 2 in a separate bowl, combine the sugar, and flour until blended.
• 3 add the rhubarb, strawberries, and candied ginger, if using, and toss to blend.
• 4 spread in an even layer in the prepared pie plate.
• 5 in a large bowl, combine the brown sugar, flour, and oatmeal.
• 6 work in the butter with a fork until the mixture formscoarse crumbs.
• 7 sprinkle the mixture evenly over the fruit.
• 8 microwave uncovered on high power for 8 minutes.
• 9 turn the dish 1/2 turn and microwave 8-9 minutes longer, oor until the fruit is thickened and bubbly and the topping is crisp.
• 10 cool slightly before serving.
• 11 top each serving with a spoon of yogurt.

Peach Pineapple Jam-- No Pectin Required

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 5 cups of crushed peaches
• 20 ounces crushed pineapple
• 7 cups sugar
• 2 (3 ounce) peach jell-o, packages

Recipe

• 1 mix together peaches, pineapple and sugar.
• 2 boil for 15 minutes.
• 3 watch carefully and stir constantly.
• 4 turn off stove and add jello.
• 5 stir until jello is dissolved completely.
• 6 pour into hot jars and seal.

Easy Strawberry Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 1 1/2 cups water
• 3 ounces strawberry gelatin
• 10 ounces frozen strawberries or 1 cup fresh strawberries

Recipe

• 1 boil together sugar, cornstarch and water til thick and clear.
• 2 add jell-o and cool.
• 3 add frozen or fresh strawberries.
• 4 place in graham cracker crust; chill till firm.

Sauteed Persimmons With Green Beans With Chives

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 1/2 lbs petite green beans, trimmed and cut into 1/2-inch pieces
• 3 tablespoons olive oil
• 3 ripe fuyu persimmons, , cut into 1/4-inch-thick slices (, about 1 pound)
• 1/2 cup fresh chives (1-inch pieces)
• 1 pinch sugar

Recipe

• 1 cook beans according to directions.
• 2 usually frozen beans are boiled for 2-4 minutes and then drained.
• 3 after draining, immediately plunge beans into a bowl of ice and cold water to stop cooking and drain.
• 4 in a large skillet heat olive oil over medium high heat until hot and sauté persimmons until lightly browned and softened, about 4 minutes.
• 5 add a pinch of sugar to help sweeten the persimmons.
• 6 add beans and 1/4 cup chives and sauté, stirring gently, until hot.
• 7 transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.

Frozen Orange Juice Jelly

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 (6 ounce) cans frozen orange juice concentrate
• 2 1/2 cups water
• 4 1/2 cups sugar
• 1 (1 3/4 ounce) package powdered fruit pectin

Recipe

• 1 thoroughly mix orange juice concentrate with water and pectin in large saucepan.
• 2 stir constantly over high heat until bubbles form around edge.
• 3 add sugar all at once.
• 4 bring to full rolling boil and boil hard 1 minute, stirring constantly.
• 5 remove from heat; skim.
• 6 pour into sterilized jars. fill to within 1/2 inch of top. screw on lid firmly. process in boiling water bath 5 minutes (add 1 minute for over 5000 feet).

Margaret's Milder Tasting Sauerkraut

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb rinsed sauerkraut
• 1 medium potato, grated
• 1 medium onion, grated
• salt & pepper

Recipe

• 1 mix all the ingredients, cover and steam until the potatoe is cooked.

Lavender Lemon Sorbet

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 4 cups water
• 1 cup sugar
• 1 lemon, zest of
• 1/4 cup lemon juice, fresh
• 2 -3 teaspoons lavender

Recipe

• 1 in a medium saucepan over medium heat mix all ingredients together and bring to a boil.
• 2 reduce heat to low and simmer for 10 minutes.
• 3 refrigerate 4 hours or until well chilled.
• 4 strain mixture and pour into an ice cream maker. freeze according to manufacturer's directions.
• 5 note: i read rita's review of another lavender sorbet and learned that she used ice cubes to create the sorbet. you can try that here if you like, reducing the water by half and chilling the cooked mixture. then add ice cubes and blend. add more cubes if you think it needs it. if you try this method please let me know so i can give more accurate directions. thanks!

Natchos For 2

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 1/2 cup onion, finely chopped
• 1/2 cup bell pepper, finely chopped
• 1/2 cup olive, chopped
• 1 italian sausage, cooked finely chopped
• 2 tablespoons cooked bacon
• 1 cup salsa
• 1 cup shredded cheese
• 2 cups tortilla chips

Recipe

• 1 in skillet saute onions and peppers in a bit of oil until tender.
• 2 in individual ramekins, spoon in the salsa.
• 3 add cooked onions, peppers, olives, italian sausages and bacon.
• 4 top with shedded cheese.
• 5 place in hot oven( toaster oven) until cheese is melted; app 8 minutes.
• 6 serve with your bowl of natchos and scoop it up.

Peach Plum Jam

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 1/2 cups finely chopped peeled and pitted peaches
• 1 1/2 cups finely chopped pitted plums
• 4 tablespoons lemon juice
• 7 1/2 cups sugar
• 2 (3 ounce) envelopes certo liquid pectin

Recipe

• 1 in a large pot combine peaches, plums, lemon juice and sugar.
• 2 cook, stiring, over med-high heat until sugar is melted.
• 3 bring to a rolling boil.
• 4 boil, stirring constantly, for 1 minute.
• 5 add 2 pouches of certo, stirring constantly.
• 6 return to a rolling boil.
• 7 boil, stirring constantly for 1 minute.
• 8 remove from heat.
• 9 skim off any foam with a metal spoon.
• 10 fill hot sterile jars leaving 1/4 inch headspace.
• 11 wipe off jar rims with damp cloth.
• 12 top with 2 piece seal and ring.
• 13 hot water bath jars for 10 minutes.

Sauteed Potatoes And Leeks

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 leeks, sliced
• 4 large potatoes, cooked in skins
• 1/4 teaspoon celery seed
• parsley, chopped
• salt and pepper

Recipe

• 1 heat butter in frying pan.
• 2 add leeks and cover pan; cook 8 to 10 minutes over low heat.
• 3 peel potatoes and cut into thick slices; add to frying pan.
• 4 season and sprinkle in celery seed; mix well and cook, uncovered, 7 to 8 minutes over medium heat.
• 5 sprinkle with chopped parsley and serve immediately.

Swedish Country Style Scrambled Eggs

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 tablespoons flour
• 2 1/2 cups milk
• 6 eggs
• 1 teaspoon salt
• 1 pinch pepper

Recipe

• 1 heat butter in a fry pan.
• 2 stir in the flour until blended.
• 3 add the milk, mixing well.
• 4 cook over low heat for 10 minutes.
• 5 carefully beat the eggs into the sauce.
• 6 season with salt and pepper.
• 7 serve with fried bacon or sausages.

Sauteed Pineapple With Honey And Pine Nuts

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 cup pineapple chunk (fresh or canned)
• 1 tablespoon butter
• 2 tablespoons sugar-free honey
• 2 tablespoons pine nuts, toasted
• 1 teaspoon rum
• 2 tablespoons mascarpone cheese

Recipe

• 1 drain the pineapple cubes in a strainer.
• 2 lay the pineapple cubes on a paper towel and pat dry.
• 3 put the butter in a medium saute pan over medium heat.
• 4 make brown butter by heating the butter until melted and just starting to brown around the edges.
• 5 add the pineapple and toss to coat in the butter.
• 6 add the honey and toss to coat the pineapple with the honey.
• 7 cook until the pineapple is golden, about 5 to 7 minutes.
• 8 turn off the heat and stir in the pine nuts.
• 9 in a small bowl mix together the rum and the mascarpone.
• 10 place the pineapple mixture in a serving dish (i use a stemless red wine glass) and top it with a dollop of the cheese mixture.
• 11 serve immediately.

Onion Haystacks

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup flour
• 1/4 cup cornstarch
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 3/4 cup flat beer
• 2 eggs, lightly beaten
• 1 large onion, cut into slivers

Recipe

• 1 combine dry ingredients.
• 2 add remaining ingredients except for onions, and mix well.
• 3 stir onions into batter.
• 4 using heat resistant metal tongs to place onion stacks into hot oil.
• 5 cook 3 minutes or until done.

Strawberry-rhubarb Applesauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 golden delicious apples (unpeeled)
• 1 cup chopped rhubarb
• 1/2 cup sliced strawberry
• 1/4 cup sugar
• 2 teaspoons freshly grated orange rind
• 1/3 cup orange juice (preferably freshly squeezed)

Recipe

• 1 apple peel adds colour and fibre to this dish, so i recommend you don't peel the apples; however, you can certainly do so if you wish.
• 2 core apples and chop into chunks; place in a saucepan along with 1 tbsp cold water.
• 3 over medium heat, cook, stirring often but not continuously, for 5 minutes.
• 4 add remaining ingredients and turn heat up; bring to a boil.
• 5 once boiling, turn heat down to a simmer and let cook, stirring often, for 10 minutes or until rhubarb and apples have softened.
• 6 taste; you may want to add more sugar depending on the tartness of your rhubarb.
• 7 you can puree this in the cuisinart, but i prefer to keep it chunky.
• 8 refrigerate if not serving right away.

Sauteed Peas With Mushrooms And Garlic

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (16 ounce) bag frozen peas
• 8 ounces sliced mushrooms
• 2 -4 garlic cloves, to your taste
• 4 tablespoons butter
• salt and pepper

Recipe

• 1 melt butter in skillet.
• 2 add mushrooms and garlic.
• 3 saute until mushrooms are tender, about 5 minutes.
• 4 add frozen peas and stir to coat.
• 5 cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally.
• 6 salt and pepper to taste.

Sauteed Rosemary Mushrooms

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 -3 cups mushrooms, baby bella portabella, any kind you prefer
• 1 cup dry wine or 1 cup sherry wine
• 3 sprigs fresh rosemary
• 1/4 cup chopped shallot
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1/4 cup margarine or 1/4 cup butter
• 2 -3 tablespoons olive oil

Recipe

• 1 heat in a medium skillet olive oil and butter on medium heat.
• 2 add sliced mushrooms, shallots and rosemary (keep rosemary on the twig for easy removal later).
• 3 sprinkle mushrooms with seasonings and brown for approx 10 minutes, stirring occasionally.
• 4 add wine and continue cooking on med-low heat until moisture is absorbed (about 10-15 minutes), stirring ocasionally.
• 5 remove rosemary twigs and serve as a side dish.
• 6 tips: if serving in a bowl, dress bowl with italian or regular parsley for a more pleasing look. if serving with dinner a red wine use a marsala cooking wine instead of /sherry.

(swanson) Holiday Vegetable Stuffing

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 2 cups sliced mushrooms
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 (14 ounce) can vegetable broth
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 cups coarsely chopped fresh spinach
• 4 cups prepared stuffing

Recipe

• 1 heat butter in saucepot.
• 2 add mushrooms, onions, carrots, cook until tender.
• 3 add broth, chestnuts, spinach.
• 4 heat to a boil.
• 5 stir in stuffing, mix lightly.

Hard Pretzels - Salzstangen Ii

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 150 g flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons butter
• 75 ml cream
• 1 egg

Recipe

• 1 mix flour, baking powder and salt.
• 2 add butter into flour mix.
• 3 blend in the cream.
• 4 form the pretzels as you wish and put them on the baking tray.
• 5 brush with egg and sprinkle with coarse salt, grated cheese, cummin or what ever you wish.
• 6 bake in hot oven (275-300 degrees celsius) for about 10 minutes.

Pumpkin Gratin

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can pumpkin
• 2 whole eggs
• 2 egg yolks
• 1 cup grated swiss cheese
• 1/2 cup whipping cream
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/8 teaspoon grated nutmeg
• fresh ground pepper
• 3 tablespoons grated parmesan cheese

Recipe

• 1 heat oven to 375 degrees.
• 2 combine pumpkin, eggs, yolks, swiss cheese, cream, brown sugar, salt, nutmeg and pepper to taste in a food processor; pulse to mix.
• 3 do not overwork.
• 4 pour the batter in a buttered oven-proof gratin or baking dish.
• 5 sprinkle with parmesan cheese.
• 6 bake until golden brown, and/or the center reaches 165 degrees.
• 7 serve hot or cold.

Pumpkin Ice Cream

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 eggs
• 3/4 cup brown sugar
• 1/8 cup confectioners' sugar
• 2 teaspoons cinnamon
• 3/4 teaspoon allspice
• 3/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup scalded milk
• 1 1/3 cups pumpkin puree
• 2 teaspoons vanilla

Recipe

• 1 measure all dry ingredients into a double broiler over boiling water.
• 2 whisk in eggs until the mixture thickens and coats the back of a metal spoon.
• 3 remove from heat and whisk in the scalded milk, pumpkin puree and vanilla.
• 4 cool to warm and follow your ice cream makers instructions or place in plastic container and freeze, stirring every few hours.

Mimi's Barbecue Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup catsup
• 1/2 cup water
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 1/4 cup vinegar
• 1/4 cup worcestershire sauce

Recipe

• 1 mix the above all together in a saucepan and simmer for 20 minutes.
• 2 let cool and put in a jar or bottle and refrigerate.

Sauteed Mustard Greens With Pancetta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 ounces pancetta, diced
• 1 garlic clove, peeled, smashed and minced
• 1/2 large shallot, thinly sliced
• 3 large bunch mustard greens, stemed and sliced at an angle in 1 inch pieces
• kosher salt & freshly ground black pepper
• 1/2 lemon, zest of
• 1/2 lemon, juice of

Recipe

• 1 heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat.
• 2 add the pancetta and saute until crisp.
• 3 transfer to a paper towel.
• 4 add the remaining 1 tablespoon olive oil to the skillet along wth the garlic, and shallot.
• 5 cook and stir occassionally until softened and golden brown.
• 6 add the mustard greens(as many will fit) sprinkle generously with salt and pepper until greens are wilted.
• 7 as greens the greens cook, add the remaining greens, lemon zest, and juice to skillet.
• 8 cook until the greens are completely wilted.
• 9 remove from the heat.
• 10 transfer to a warm serving platter and top with pancetta.
• 11 serve immediately.

Favorite Barbecue Sauce Recipe

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3/4 cup ketchup
• 3/4 cup tomato sauce
• 1/3 cup and 2 tablespoons brown sugar
• 1/3 cup and 2 tablespoons red wine vinegar
• 3 tablespoons unsulphured molasses
• 1 1/2 teaspoons hickory-flavored liquid smoke
• 2 1/4 teaspoons butter
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/8 teaspoon celery seed
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper

Recipe

• 1 preheat the oven to 400 degrees. in a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
• 2 reduce heat to low, and simmer for up to 20 minutes. for thicker sauce, simmer longer, and for thinner, less time is needed.

Strawberry-peach Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 10 ounces frozen strawberries in syrup, thawed
• 1/2 cup peach nectar
• 2 tablespoons peach brandy
• 1 tablespoon cornstarch
• 2 peaches, peeled and sliced

Recipe

• 1 place strawberries in a container of a blender or food processor; process until smooth.
• 2 pour through a wire mesh strainer; press strawberries with the back of a spoon.
• 3 against sides of strainer to squeeze out all the juice. discard seeds.
• 4 combine strawberry juice, peach nectar, peach brandy and corn starch in a saucepan.
• 5 add peaches; cook mixture over medium-low heat, stirring constantly, until thickened.
• 6 serve warm or at room temperature with pound cake.

Light 'n' Creamy Mashed Potatoes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 lbs potatoes, peeled and quartered
• 4 ounces fat free cream cheese, cubed
• 1/2 cup reduced-fat sour cream
• 1/2 cup nonfat milk
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 tablespoon minced chives
• 1 dash paprika

Recipe

• 1 place potatoes in a saucepan and cover with water. bring to a boil. reduce heat; cover and cook for 10-15 minutes or until tender. drain.
• 2 mash the potatoes. add the cream cheese, sour cream, milk, salt, garlic powder and pepper; beat until smooth. stir in chives. sprinkle with paprika.

Swedish Butter Hearts

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 cup butter
• 1 cup cream
• 2 cups flour
• 1 egg
• swedish pearl decorator sugar (from a specialty shop)

Recipe

• 1 cream butter, add milk and flour to make dough. this is very fragile. roll out on floured board. cut in small hearts. spread with egg and sprinkle sugar on egg . bake in 375 degree oven for approximately 10 minutes.

Cumberland Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 orange
• 1 lemon
• 1/2 cup port wine
• 3/4 cup red currant jelly
• 1 tablespoon red wine vinegar
• 1 pinch cayenne pepper
• salt
• 1/2 teaspoon prepared mustard, if desired
• 6 candied cherries, finely chopped

Recipe

• 1 peel orange and lemon carefully so that no pith is removed. cut the peel into julienne strips. place strips in a medium saucepan; cover with water. cook for about 5 minutes. strain strips; set aside.
• 2 in a medium saucepan add juice from the lemon and orange and all remaining ingredients, except the cherries. add the drained strips. the mustard, if desired, will add an extra sharpness.
• 3 boil mixture gently for about 5 minutes over high heat. remove from heat and cool. add the cherries.
• 4 serve.

Jam Muffins

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1/4 cup seedless raspberry jam
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plain low-fat yogurt
• 1/4 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• confectioners' sugar

Recipe

• 1 heat the oven to 400. grease the bottoms only of 12 standard muffin cups. whisk the jam in a small bowl until smooth and set it aside.
• 2 in a large bowl, whisk together both flours and the sugar, baking powder, baking soda, and salt. in a medium bowl, whisk the yogurt, oil, egg, and vanilla extract until well blended. stir the yogurt mixture into the dry ingredients just until the batter is blended.
• 3 fill the cups halfway with batter and use a spoon to make a shallow well in the center of each. fill each well with a rounded teaspoon of jam and then cover the jam with more batter.
• 4 bake the muffins for 12 minutes or until a toothpick inserted into the center of one come out clean (there may be jam on it). let the muffins cool in the pan on a wire rack for 5-10 minutes before removing them. dust the tops with confectioners' sugar.

Frozen Oranges

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 6 oranges
• 1 liter vanilla ice cream (the best you are prepared to buy)
• 150 ml orange juice concentrate
• 3 tablespoons grand marnier (or other orange flavoured liqueur)

Recipe

• 1 remove a"lid" from the top of each orange (retain the lid).
• 2 carefully remove all the pulp from the orange-i use a dessertspoon to do this.
• 3 allow the ice-cream to soften for a minute or two, then working quickly, stir through the liqueur and concentrate and fill the orange shells with this mix.
• 4 replace the lids.
• 5 freeze for at least 6 hours but preferably overnight.
• 6 remove from the freezer about 10 minutes before serving so they go frosty.
• 7 these look good with a sprig of orange or lemon leaves poked into the top before serving*note-don't be tempted to use the pulp in place of the concentrate, the flavour is all wrong.
• 8 use the pulp for juicing or something.

Dewberry Cobbler (blackberry)

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 2 cups dewberries
• 2 tablespoons flour
• 2 tablespoons sugar
• 1 cup flour
• 1 cup sugar
• 1 teaspoon baking powder
• 2/3 cup milk
• 1/4 cup butter or 1/4 cup margarine, melted
• 1 cup sugar
• 1/2 cup flour
• 1/2 teaspoon cinnamon
• 2 tablespoons melted butter or 2 tablespoons margarine

Recipe

• 1 mix dewberries with 2 tbls flour and 2 tbls of sugar. pour mixture into a greased 13x9 pan.
• 2 mix together cobbler ingredients and pour over berries.
• 3 for posypka topping mix all ingredients together until mixture resembles coarse meal. sprinkle over top of cobbler. add as little or as much as you like.
• 4 bake at 350 for 30-40 minutes.

Life Is Sweet

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 4 cups chex cereal
• 4 cups cinnamon life cereal
• 2 cups pretzel nuggets
• 1 cup almonds
• 3/4 cup light brown sugar
• 6 tablespoons butter
• 3 tablespoons light corn syrup
• 1/4 teaspoon baking soda
• 1 cup dried cranberries or 1 cup dried blueberries or 1 cup dried cherries

Recipe

• 1 in a large roasting pan mix chex, life, pretzels, and almonds.
• 2 in a sauce pan combine brown sugar, butter, and corn syrup. cook and stir over medium heat until boils. allow to continue boiling without stirring for 5 minutes. remove from heat, stir in baking soda. pour over cereal mixture, stir gently to coat.
• 3 bake at 300°f for 15 minutes, stir mixture and bake for 5 more minutes. remove from oven and stir in dried fruit. spread on a large piece of buttered foil to cool. break into pieces and enjoy.