Divvies Chocolate Cupcakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 1/2 cups cake flour (not self-rising)
• 3/4 cup sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon pure vanilla extract
• 1 1/4 cups water
• 1 3/4 cups confectioners' sugar
• 1/2 cup dairy-free margarine, chilled
• 1/8 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon rice milk

Recipe

• 1 cake: preheat oven to 350 degrees. line a 12-cup muffin tin with cupcake liners; set aside.
• 2 in a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
• 3 in the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. batter should look and feel more watery than normal cake batters.
• 4 pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
• 5 immediately remove cupcakes from muffin tin and transfer to a wire rackso the water can evaporate and your cupcakes will not be soggy. let cool completely before frosting.
• 6 frosting: in the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
• 7 add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. with the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. store in an airtight container, refrigerated, up to one week.

Divine Chocolate Raspberry Torte (flourless)

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 cup unsalted butter
• 1 lb semisweet chocolate
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sour cream
• 1 teaspoon almond extract
• 6 eggs, separated and at room temperature
• 3 -4 tablespoons eau de vie or 3 -4 tablespoons chambord raspberry liquor
• 1/2 cup seedless raspberry jam
• 3 cups fresh raspberries
• whipped cream, to serve

Recipe

• 1 preheat oven to 400 degrees. lightly oil a 10-inch round cake pan, line bottom with parchment paper, spray oil on the parchment and dust with flour.
• 2 over low heat, melt butter with chocolate. remove from heat. combine sugar with cocoa and whisk into chocolate. whisk in sour cream, extract and egg yolks.
• 3 in a separate bowl, whip egg whites to soft peaks and fold into chocolate one third at a time. turn mixture into cake pan, set in a large roasting pan, and pour in enough hot water to go 1 inch up sides of cake pan. bake for 10 minutes, then reduce temperature to 325 degrees and bake for an additional 40 to 50 minutes; the center will appear soft and the sides firm. remove from oven and cool on a rack. refrigerate cake overnight.
• 4 the next day, remove cake from pan. invert a plate on top, then flip pan over. peel off parchment paper. spread raspberry jam (mixed with the liqueur, if using) over top, then smother with raspberries. serve with dollops of whipped cream.
• 5 note: to make clean slices, use a knife warmed in hot water, then dried with a towel; clean knife and repeat for each slice.

Dixie Cheese Straws

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 6 ounces sharp cheddar cheese
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 8 tablespoons unsalted butter, room temperature
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper

Recipe

• 1 preheat oven to 425 degrees.
• 2 in a food processor fitter with the grating blade, grate cheese. switch to cutting blade; add flour, butter, mustard, salt, pepper and cayenne. pulse until dough forms.
• 3 transfer dough to a lightly floured work surfac; divide into 4 equal pieces. roll each piece into a rope about 3/8" in diameter and 18" long; cut each rope into six 3" pieces. place pieces 1" apart on a baking sheet. drag the tines of a fork down each straw to create ridges.
• 4 bake until golden and firm to the touch, 15-20 minutes. transfer to a wire rack to cool completely.
• 5 store straws in an airtight container up to 2 days.

Divine Chicken And Mango Curry

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 lbs skinless chicken, and cubed
• 4 tablespoons curry powder
• 1 tablespoon lemon juice
• 100 ml plain yogurt
• 1 ounce butter
• 1 tablespoon oil
• 1 medium onion, sliced
• 4 garlic cloves, chopped
• 1 teaspoon gingerroot, chopped
• 400 ml coconut milk
• 1 teaspoon salt
• 1 medium mango
• 1 tomato, chopped
• 2 tablespoons fresh coriander leaves, chopped

Recipe

• 1 beat togethet the curry powder, lemon juice and yoghurt.
• 2 marinate the chicken in the spice mix for 30 minutes.
• 3 in a large pot heat the butter and oil together, and fry the onions till light brown in colour.
• 4 add the ginger and garlic, cook for 2 miins.
• 5 add the chicken and cook in the sauce for 5 minutes.
• 6 add the coconut milk and salt, cover the pot and cook on low heat for approx 30 mins till the chicken is tender.
• 7 slice the mango and remove the skin, (go on let the yourself go and suck the stone), add the mango flesh to the pot with the tomato. stir gently and garnish with the coriander leaves.
• 8 this is super over plain rice or noodles. enjoy.

Dixie Cake With Caramel Frosting

Divine Crab Quiche

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 10 ounces fresh mushrooms, sliced (i used baby portabellas)
• 1 tablespoon butter
• 4 eggs
• 3/4 cup fresh spinach, torn
• 1 cup sour cream
• 1 cup cottage cheese
• 1/2 cup parmesan cheese, grated
• 1/4 cup flour
• 1 1/2 teaspoons onion powder
• 1 teaspoon basil
• 1/4 teaspoon salt
• 1/4 teaspoon hot sauce
• 8 ounces backfin crab
• 2 cups cheddar cheese, shredded (or swiss)

Recipe

• 1 preheat oven to 350 degrees.
• 2 sautee mushrooms in butter for 3 –4 minutes.
• 3 remove with slotted spoon and blot thoroughly.
• 4 beat eggs with sour cream, spinach, cottage cheese, parmesan, flour and seasonings.
• 5 drain crab and blot dry with paper towels.
• 6 fold mushrooms (reserve a ¼ of the mushrooms), crab, and cheese into egg mixture.
• 7 spread into 9â€? glass casserole dish.
• 8 arrange remaining mushrooms on top of egg mixture.
• 9 bake for 1 hour, or until set.
• 10 let sit for about 5 minutes before cutting.

Dixie Cup Booties--baby Shower Favors

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 15
• 15 -20 solo plastic cups (3 oz. size) or 15 -20 dixie brand paper cups (3 oz. size)
• ribbon (1 roll, satin or curling)

Recipe

• 1 make two slits about an inch and a half apart down the side of the cup.
• 2 this will be the tongue of the shoe.
• 3 along each side of the tongue, punch holes for the "shoe laces".
• 4 run ribbon through the holes in the same way you would lace a pair of shoes.
• 5 tie in a bow and fill with mints, nuts, or whatever you like.
• 6 note: if you use dixie cups, to keep the holes from ripping when laces are tied a little clear nail polish can be applied, but let dry before threading the laces.

Divine Water With Sirloin

Divine Meatball Sandwiches

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 2 (1 lb) packages frozen meatballs, italian style
• 2 loaves bakery italian bread
• 1 (28 ounce) jar spaghetti sauce
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 teaspoon black pepper
• 1 tablespoon italian seasoning
• 1 dash garlic powder
• 2 cups shredded mozzarella cheese

Recipe

• 1 in a large pot combine frozen meatballs and spaghetti sauce.
• 2 heat over medium until meatballs are heated throughout.
• 3 meanwhile, mix together cream cheese, mayonnaise, italian seasoning, pepper, and garlic powder and set aside.
• 4 slice italian style bread loaves horizontally with serrated bread knife.
• 5 cut loaves into three- or four-inch sections to make small sandwiches.
• 6 spread cream cheese mixture on insides of each sandwiche's tops and bottoms.
• 7 preheat oven to 350°f.
• 8 when meatballs are heated, spoon sandwiches and top with shredded mozzarella cheese.
• 9 put sandwich tops on and place on a foil-lined baking sheet.
• 10 bake about 10-15 minutes or until cheese is melted.

Divinely Orgasmic German Sauerkraut (crock Pot)

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

Ingredients

• Servings: 6
• 2 (1 lb) packages sauerkraut, well drained
• 1 lb bacon
• 1 red apples or 1 cup applesauce

Recipe

• 1 fry the bacon; while it's cooking, put the crock on high, and add the packages of drained sauerkraut.
• 2 peel and core the apple and chop it into little pieces and add it, or add the applesauce - one or the other.
• 3 when the bacon is done keep the bacon fat; cool the bacon and crumble it and add it to the crock, and pour all of the bacon fat in as well.
• 4 really blend it up well with a fork, so that all the kraut is covered with some bacon fat; about every hour or so, stir the whole thing really well; as each hour goes by, the kraut gets more golden, and the apple disintegrates a bit more.
• 5 after 4 hours on high, put it on medium, still continuing to stir every hour or half hour until it's reached your desired consistency.

Dixie Cafe Baked Squash

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 9
• 2 1/2 lbs yellow squash
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 1 tablespoon chopped onion
• 1/4 cup butter
• 1/8 cup sugar
• salt & pepper

Recipe

• 1 trim squash, cut into large chunks & boil to tender.
• 2 drain & mash.
• 3 mix all ingredients, saving half of the crumbs and put into sprayed 8x8 baking dish.
• 4 cover with remaining bread crumbs.
• 5 bake at 350 until lightly browned.

Divine Carrots

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 cups sliced carrots, parboiled
• 1 1/2 cups croutons
• 1 cup grated cheddar cheese
• 2 eggs, beaten
• 1/4 cup milk
• 1/4 cup unsalted butter, melted
• 1 1/2 teaspoons reduced-sodium worcestershire sauce
• 1 teaspoon morton lite salt

Recipe

• 1 mix carrots, croutons and cheese.
• 2 put in 1½-quart buttered casserole dish.
• 3 mix remaining ingredients.
• 4 pour over carrot mixture.
• 5 bake, uncovered, at 400°f for 20 minutes.

Divinity Salad

Total Time: 12 hrs 20 mins Preparation Time: 20 mins Cook Time: 12 hrs

Ingredients

• Servings: 8
• 2 (3 ounce) packages lemon jell-o gelatin
• 1 cup boiling water
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 2 cups small curd cottage cheese
• 2 cups crushed pineapple, undrained
• 1 pint whipping cream, whipped (don't use prepared whipped cream)
• 4 tablespoons mayonnaise (real mayo, not salad dressing like miracle whip)
• 1 cup chopped walnuts (optional)
• 3 maraschino cherries (optional)
• 1 sprig fresh parsley (optional)

Recipe

• 1 dissolve the jello, salt and sugar in the boiling water. place in the fridge and let cool for about 5 minutes.
• 2 while jello mixture is cooling, whip the whipping cream using a mixer on high speed. the whipped cream is ready when it thickens and peaks. be careful not to over whip.
• 3 add the following to the jello mixture: cottage cheese, pineapple, mayo and nuts. mix well.
• 4 now gently fold the whipped cream into the jello mixture. this will make the mixture very light and fluffy.
• 5 pour into a pretty presentation bowl.
• 6 for a nice presentation at holiday time, garnish with the maraschino cherries and a sprig of parsley to look like holly berries.
• 7 cover and refrigerate for 12-24 hours.

Divine Chocolate Cake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 200 g unsweetened dark chocolate (8oz)
• 80 g butter
• 150 g sugar
• 80 g white flour
• 4 eggs
• 1 tablespoon maple syrup
• 1 tablespoon butter
• 2 ounces dark chocolate

Recipe

• 1 preheat the oven to 180 c(375 f).
• 2 melt dark chocolate and butter over low heat.
• 3 in a large bowl, mix the eggs and the sugar . then add the chocolate mix.
• 4 add the flour and mix together.
• 5 grease and flour one 9 inch round pan.
• 6 pour the mix into the prepared pan, and bake for 20 to 30 minutes.
• 7 for the frosting, melt dark chocolate ,butter and maple syrup in a small pan.
• 8 pour over the cooled cake and put it in the fridge.

Divine Oatmeal Banana Cookies

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

Ingredients

• Servings: 48
• 1 1/2 cups soft butter
• 2 cups brown sugar
• 2 eggs
• 3 cups flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 cups mashed bananas
• 3 1/2 cups oatmeal

Recipe

• 1 beat together butter, sugar, and eggs.
• 2 stir in flour, baking soda, cinnamon, and nutmeg.
• 3 add mashed banana and oatmeal.
• 4 drop by spoonfuls a greased cookie sheet.
• 5 bake at 350* for 12-15 minutes.

Divine Chocolate Dipped Peanut Butter Sandwiches

Disney Adventureland Kabobs

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 cup soy sauce
• 1 1/2 cups water
• 1 tablespoon ground black pepper
• 3 tablespoons sesame seed oil
• 1 teaspoon ground red pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon granulated garlic
• 3 tablespoons cornstarch
• 18 ounces sirloin beef, chunks (18 pieces - 1 oz. each)
• 9 bamboo skewers

Recipe

• 1 combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. soak the bamboo skewers in water to avoid burning. place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. brush with sauce and serve.

Divinity

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 1/2 cups sugar
• 1/3 cup corn syrup
• 1/3 cup water
• 1/2 cup milk
• 2 egg whites

Recipe

• 1 put water, milk, sugar and corn syrup in sauce pan.
• 2 stir thoroughly, stirring until it boils.
• 3 boil to 255 degrees f.
• 4 remove.
• 5 let stand while beating stiff the whites of egg.
• 6 beat whites very stiff.
• 7 pour the syrup slowly over the whites beating constantly.
• 8 turn into oiled or buttered (sweet butter) pan.

Divine Truffle Brownies

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 16
• 1 (8 ounce) package baker semisweet chocolate or 1 (6 ounce) package baker bittersweet chocolate squares, divided
• 1/4 cup butter or 1/4 cup margarine
• 3/4 cup sugar, divided
• 3 eggs, divided
• 1 cup flour
• 2/3 cup heavy cream or 2/3 cup whipping cream

Recipe

• 1 heat oven to 350 f degrees (325 f for glass baking dish).
• 2 line 8-inch baking pan with foil extending over edges to form handles.
• 3 grease foil.
• 4 microwave 2 squares chocolate and butter in medium microwavable bowl on high 1 1/2 minutes or until butter is melted.
• 5 stir until chocolate is melted.
• 6 stir in 1/2 cup of the sugar.
• 7 stir in 1 egg until well blended.
• 8 stir in flour.
• 9 spread batter in pan.
• 10 microwave remaining chocolate (6 squares if using semi-sweet, 4 squares if using bittersweet) and the cream in microwavable bowl on high 1 1/2 minutes; stir until chocolate is melted.
• 11 beat remaining 1/4 cup sugar and 2 eggs in small bowl with mixer on high speed 1 minute until thick and lemon-yellow colored; beat in chocolate/cream mixture.
• 12 pour over batter in pan.
• 13 bake 35 to 40 minutes or until mousse topping is set and the edges begin to pull away from sides of pan.
• 14 cool in pan.
• 15 run knife around edge of pan to loosen brownies from sides.
• 16 lift from pan using foil as handles.
• 17 decorate with powdered sugar, if desired (see tip).
• 18 cut into 16 fudgy brownies.
• 19 for an extra special touch, garnish with fresh red raspberries and whipped cream!

Divine Chocolate Macaroons

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/4 cup cold water
• 4 egg whites, beaten
• 2/3 cup sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon cake flour
• 2 ounces chocolate, melted
• 3 cups shredded coconut

Recipe

• 1 preheat oven to 325.
• 2 add the cold water to egg whites,beat until stiff,not dry.
• 3 add in the vanilla extract and sugar,continue beating.
• 4 slowly,add in salt and flour,blend carefully.
• 5 fold in the melted chocolate,and coconut.
• 6 blend well,drop with tsp.
• 7 'supon a smooth brown paper covered baking sheet.
• 8 bake in slow oven,for a half hour.

Divinity Frosting

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 (7 1/4 ounce) package home-style fluffy white frosting mix
• 1/2 cup boiling water
• 1/3 cup light corn syrup
• 2 teaspoons vanilla extract
• 1 (16 ounce) package powdered sugar
• 1 1/2 cups chopped pecans, toasted

Recipe

• 1 place first 4 ingredients in a 4-quart mixing bowl.
• 2 beat at low speed with a heavy-duty electric mixer 1 minute or until mixture is blended.
• 3 beat mixture at high speed 3 to 5 minutes or until stiff peaks form.
• 4 gradually add powdered sugar, beating at low speed until blended.
• 5 stir in toasted pecans.
• 6 spread divinity frosting immediately on cake.

royal rhubarb crisp

Ingredients

• Servings: 8
• 4 cups chopped rhubarb
• 3/4 cup white sugar
• 2 tablespoons quick-cooking tapioca
• 1/2 teaspoon salt
• 1/2 (10 ounce) package frozen sliced strawberries
• 1 cup rolled oats
• 1/3 cup brown sugar
• 1/4 cup sifted all-purpose flour
• 1/4 cup butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
• stir strawberries into the rhubarb mixture; spread into a casserole dish.
• stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
• bake in preheated oven until set, about 45 minutes.

rich and creamy potatoes au gratin

Ingredients

• Servings: 8
• 3 pounds yukon gold potatoes, peeled and very thinly sliced
• 3 cloves garlic, minced
• 3/4 teaspoon salt
• 1 cup heavy cream, divided
• freshly ground black pepper to taste
• freshly grated nutmeg to taste
• 2 cups freshly shredded gruyere cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. with a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
• pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the gruyere cheese the mixture. top with the remaining potatoes; sprinkle again with black pepper and nutmeg. pour on the remaining cream, and sprinkle with remaining gruyere cheese.
• bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

Divine Zucchini

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 tablespoons butter or 2 tablespoons cooking oil
• 1 1/2 lbs cubed zucchini
• 4 tablespoons finely diced onions
• 5 links chorizo sausages, each 8 cm. long, skinned and crumbled
• 3 poblano chiles, roasted, skinned, deveined, seeded, julienned
• 4 sprigs epazote, coarsely chopped
• salt

Recipe

• 1 melt butter or heat oil in a deep skillet or wide pan.
• 2 sautee the zucchini and onion.
• 3 season with salt to taste.
• 4 cover the skillet and simmer until tender but not mushy soft.
• 5 move skillet around to avoid zucchini sticking to bottom of skillet.
• 6 if zucchini dries up, add a few teaspoons of water.
• 7 on another pan or skillet, sautee the chorizo until it releases its grease.
• 8 drain off the grease and add it to the zucchini, poblano strips and the epazote.
• 9 cook uncovered for about 5 minutes for flavors to blend.

Divinity Fudge

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

Ingredients

• Servings: 45
• 3 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup cold water
• 2 egg whites (room temp when beaten)
• 1/4 teaspoon salt
• 1/2 cup walnuts
• 1 teaspoon vanilla

Recipe

• 1 combine corn syrup, water, salt and sugar.
• 2 cook to 234°f.
• 3 beat egg whites until stiff and pour 1/2 the syrup into them slowly, beating as you pour.
• 4 cook the remaining syrup to 280°f then add it to the white mixture the same way as before.
• 5 add vanilla and nuts.
• 6 continue beating until mixture is thick enough to hold its shape when dropped by a spoon.
• 7 pour into a buttered 9x9-inch pan.
• 8 cool and cut into squares.

Divine Deviled Eggs

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

Ingredients

• 6 eggs (hardboiled)
• 2 slices smoked salmon (julienned)
• 1 piece nori (sushi paper, julienned)
• 1/4 cup mayonnaise
• 1 tablespoon mustard
• 1 tablespoon seasoning
• 1 teaspoon smoked paprika

Recipe

• 1 cut eggs in half and remove egg yokes into a bowl.
• 2 mix egg jokes with seasonings, mayonaise and mustard.
• 3 spoon 2 tsp in each egg white half.
• 4 sprinkle smoked salmon on top.
• 5 top off with nori.

Dixie Chicken Shortcake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 large whole chicken, cooked
• 2 cups chicken stock
• 2 tablespoons flour
• 1 lb mushroom, sliced
• 2 tablespoons butter
• salt and pepper, to taste
• 1 cup cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 cup buttermilk
• 1 tablespoon butter, melted

Recipe

• 1 make the cornbread:.
• 2 preheat oven to 450f and grease an 8" square pan.
• 3 sift dry ingredients together.
• 4 mix egg and buttermilk together and add to dry ingredients.
• 5 add melted butter and pour into prepared pan.
• 6 bake for approximately 18 minutes.
• 7 remove skin and bones from cooked chicken.
• 8 cut meat into small pieces.
• 9 make a sauce using chicken stock and flour; add chicken.
• 10 saute mushrooms in butter, season and add to chicken and sauce mixture; heat thoroughly.
• 11 cut cornbread into 8 squares; split squares.
• 12 place lower half of cornbread on a plate; cover with some of the chicken mixture.
• 13 replace the top half and cover with more of the chicken mixture.
• 14 serve immediately.

Pretzel Topped Sweet Potatoes

Ingredients

• Servings: 12
• 13 pretzel rods, crushed
• 1 cup chopped pecans
• 1 cup fresh cranberries
• 1 cup packed light brown sugar
• 1 cup melted butter, divided
• 1 (32 ounce) can sweet potatoes, drained
• 1 (5 ounce) can evaporated milk
• 1/2 cup white sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• combine pretzels, pecans, cranberries, brown sugar, and 1/2 cup melted butter together in a bowl.
• beat sweet potatoes together in a bowl until smooth; add evaporated milk, sugar, vanilla extract, and remaining 1/2 cup melted butter and mix until smooth. spoon mixture into the prepared baking dish; sprinkle pretzel mixture over the top.
• bake in the preheated oven until edges are bubbling, 25 to 30 minutes.

Divine Semolina Dessert - Suji Halva

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 3/4 cups water
• 1 1/4 cups sugar
• 1/2 teaspoon saffron strand, soaked in 1 tablespoon boiling hot milk
• 140 g unsalted butter
• 1 1/4 cups semolina (coarse grained)
• 1/3 cup sliced almonds
• 1 teaspoon ground cardamom
• 1/3 cup sultana

Recipe

• 1 combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. place over moderate heat, stirring to dissolve the sugar.
• 2 bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
• 3 melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
• 4 add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
• 5 add the flaked almonds to the grains towards the end of the toasting process.
• 6 raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
• 7 raise the heat under the semolina for 1 minute, stirring continuously.
• 8 remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
• 9 the grains may at first splutter, but will quickly cease as the liquid is absorbed.
• 10 return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
• 11 place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
• 12 a heat-diffuser works well. removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
• 13 serve hot.

Dixie Fried Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 -8 pieces frying chickens
• 1 packet dixie fry
• 1 -2 cup corn oil
• 1 -2 can chicken stock

Recipe

• 1 pour canned chicken stock into wide shallow pan.
• 2 marinate chicken in the chicken stock overnight in the refrigerator, or for two to three hours in fridge.
• 3 if using unsalted chicken stock, salt and pepper chicken on both sides, go easy on the salt, though.
• 4 pour enough corn oil into electric skillet to come only 1/4 up the sides of skillet.
• 5 set heat at 375-400.
• 6 have electric skillet pre-heated before you begin to coat chicken.
• 7 pour out 1 packet of dixie fry flat dish or pan.
• 8 have another large flat pan ready to hold the just-coated chicken in.
• 9 dredge the wet/marinated chicken in dixie fry, making sure the chicken is fully covered with coating, place in empty pan.
• 10 shake off excess.
• 11 once all chicken is coated, place all pieces of chicken in 400-420 electric skillet.
• 12 make sure to keep the lid on while chicken fries, as this will seal in the flavors and juices.
• 13 cook approximately 15-20 minutes on each side.
• 14 i like to use tongs to turn chicken.
• 15 chicken should be golden brown when done.
• 16 drain/cool on paper towels for at least 5 minutes.
• 17 enjoy.

Divine Doggie Dinner

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/2 lb turkey
• 1/4 cup cooked rice
• 1 small potato
• 1/4 cup green beans
• 1/4 teaspoon garlic powder

Recipe

• 1 brown the meat in a pan.
• 2 when completely cooked, drain the fat.
• 3 add the cooked rice; mix well.
• 4 setaside.
• 5 cut the potato and beans into small.
• 6 bite-sized pieces.
• 7 place in a pot with water; bring to a boil. simmer until veggies are tender.
• 8 (about 15-20 minutes).
• 9 drain. add the vegetables to the meat mixture.
• 10 add garlic powder; toss thoroughly under low heat.
• 11 let the dinner cool thoroughly before serving to prevent burning.

Divine Dutch Apple Pie

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 3/4 cups water, divided
• 6 tablespoons granulated sugar
• 2 tablespoons brown sugar, packed
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 ounce orange liqueur
• 4 granny smith apples
• 3 tablespoons white raisins
• 2 1/2 tablespoons cornstarch
• partially baked pie crust
• 1/2 cup brown sugar, packed
• 1/2 cup sugar
• 1 3/4 cups self-rising flour
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla
• 1/2 cup light margarine, plus
• 2 tablespoons light margarine, softened

Recipe

• 1 preheat oven to 350°f.
• 2 prepare filling: peel & core apples. slice into rings.
• 3 combine 1 1/2 cups water, sugars, nutmeg, cinnamon and liqueur in large saucepan. bring almost to boil; add apple and cook 4 minutes.
• 4 add raisins. cook 2 minutes until apples are tender.
• 5 mix cornstarch into 1/4 cup water. add to apple mixture.
• 6 continue cooking, stirring until slightly thickened and clear.
• 7 pour into pie shell.
• 8 prepare crumb topping: combine sugars, flour, nutmeg and cinnamon. mix well.
• 9 in separate bowl, combine vanilla and margarine.
• 10 add to first mixture.
• 11 crumble on top of pie.
• 12 bake 50 minutes until browned.

Divine Macaroni And Cheese

Total Time: 57 mins Preparation Time: 30 mins Cook Time: 27 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 2 garlic cloves, pressed
• 1 1/2 cups milk
• 1 cup shredded parmesan cheese, divided
• 8 ounces cream cheese, softened
• 8 ounces mascarpone cheese
• 4 ounces gorgonzola
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1/4 teaspoon ground nutmeg
• 10 ounces frozen chopped spinach, thawed and drained
• 16 ounces penne, cooked
• 1 cup soft breadcrumbs

Recipe

• 1 melt butter in a dutch oven over medium heat.
• 2 add garlic, and saute until tender.
• 3 add milk, and cook until thoroughly heated.
• 4 gradually stir in 1/2 c parmesan cheese and next 6 ingredients until smooth.
• 5 stir in spinach.
• 6 add pasta, tossing to coat.
• 7 spoon into a lightly greased 13 x 9 baking dish.
• 8 bake at 400 for 7 minutes.
• 9 remove from oven; sprinkle with remaining 1/2 c parmesan cheese and breadcrumbs.
• 10 reduce oven temp to 350 and bake for 20 minutes.

Divine Balls

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

Ingredients

• Servings: 12
• 1 (250 g) packet biscuits (i used arrowroot)
• 1 (400 g) can sweetened condensed milk (skim is ok)
• 1/4 cup sultana
• 1/4 cup shredded coconut
• 1/4 cup cocoa (more or less to taste)
• 1/4 cup (again to you're taste)
• 1/4 cup of crushed almonds (i food process whole ones)
• 1/2 cup shredded coconut, for rolling in (or cocoa)

Recipe

• 1 put the sultana's and 1/2 the in a bowl and set aside.
• 2 put the biscuits and the almonds (if you're using whole ones) in a food processor until crushed but not powder fine.
• 3 mix into the biscuit crumbs, the coconut, and the cocoa
• 4 add the condensed milk, the sultanas, and the rest of the .
• 5 mix it all in together. it needs to be sticky, but not wet or gooey.
• 6 roll into medium sized balls and roll in the extra coconut.
• 7 put in the fridge to set.
• 8 these will keep for ages in the fridge in an air tight container.
• 9 enjoy.

Mashed Potatoes

Ingredients

• Servings: 2
• 3 yukon gold potatoes, peeled and chopped
• 1/3 cup milk
• 1/4 cup sour cream
• salt and ground black pepper to taste

Recipe

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


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain.
• mash potatoes with milk, sour cream, salt, and pepper in the large pot.

delicious oyster stew

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 pint fresh shucked oysters
• 1 small onion, finely chopped
• 1 quart heavy whipping cream
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• melt the butter in a pot over low heat.
• stir the oysters and onion into the melted butter, increase heat to medium-low, and cook and stir until the edges of the oysters begin to curl, 7 to 10 minutes.
• slowly stream the cream into the oyster mixture as you stir. bring the mixture to a simmer, but do not boil; cook at a simmer until heated through, about 5 minutes.
• season with salt and black pepper to serve.

Divine Creamy Pea Soup

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 500 g frozen sweet peas (you can also use fresh)
• 200 g creme fraiche (see note below)
• salt and pepper
• parsley, for garnishing

Recipe

• 1 blanch the peas for 2-3 minutes until they are just tender and still bright green. drain and reserve the liquid.
• 2 tip the peas into a blender and add just enough of the liquid (about 500ml/1 pint) to cover and whiz to a smooth purée.
• 3 season with salt and pepper to taste and add all but 60g (4 tablespoons) of the crème fraîche and pulse for a few seconds to combine.
• 4 pour the soup into warm bowls and dollop the reserved crème fraîche on top.
• 5 garnish with the parsley and serve immediately.
• 6 alternatively, chill in the refrigerator for two hours and serve cold.
• 7 note: if you are not a fan of crème fraîche , don't despair. you can use single cream, whipping cream, yogurt or just plain milk. the yumminess of the peas will always shine through.

spiced pear & apple pie

Ingredients

• Servings: 8
• 1 classic crisco® double pie crust
• 4 cups peeled, thinly sliced pears
• 2 cups peeled, thinly sliced apples
• 3/4 cup sugar
• 2 tablespoons pillsbury best® all purpose flour
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• milk
• cinnamon sugar

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• prepare recipe for double crust pie. roll out dough for bottom crust. place in 9-inch pie plate. press to fit without stretching dough. trim even with pie plate. heat oven to 400 degrees f.
• heat oven to 400 degrees f. combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. spoon into prepared pie crust.
• roll out dough for top crust. place filled pie or cut into strips creating a lattice top. trim 1/2-inch beyond edge. fold under bottom crust edge to seal. crimp and flute edges. cut slits in top crust or prick with fork to allow steam to escape. brush crust with milk and sprinkle with cinnamon sugar.
• bake 30 to 40 minutes or until apples are tender and crust is golden brown.

quick-but-yummy oyster stew

Ingredients

• Servings: 6
• 2 (12 ounce) cans evaporated milk
• 4 cups water
• 1 cup butter
• salt and ground black pepper to taste
• 2 (8 ounce) cans oysters, drained

Recipe

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


• stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil.
• stir butter into the liquid. season with salt and black pepper. cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes.
• stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.

Divinity Squares

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

Ingredients

• 1/2 cup all-purpose flour
• 3/4 cup rice krispies
• 1/4 teaspoon baking soda
• 1/3 cup brown sugar
• 1/3 cup margarine or 1/3 cup butter
• 14 ounces condensed milk (one 395g can)
• 1/4 cup margarine or 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 cup semi-sweet chocolate chips
• 1 1/4 cups rice krispies

Recipe

• 1 base: mix base ingredients, press into greased 8" pan and bake at 350°f for 10 minutes.
• 2 filling: ingredients into pot, over low heat boil 5 minutes, stir constantly, pour over baked base.
• 3 topping: melt chocolate chips & stir in cereal until well coated. spread on top of caramel filling. chill to set.

oven baked garlic and parmesan fries

Ingredients

• Servings: 4
• 4 large unpeeled russet potatoes, cut into 1/4-inch strips
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon ground dried thyme
• 1/4 teaspoon seasoned salt
• 1/2 cup grated parmesan cheese, divided
• 1/4 cup chopped fresh parsley
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon seasoned salt (optional)

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat an oven to 425 degrees f (220 degrees c).
• place the potatoes in a mixing bowl and drizzle with olive oil. season with garlic, thyme, and 1/4 teaspoon seasoned salt. toss until evenly coated. lift the fries out of the bowl and spread a nonstick baking sheet in a single layer. save the remaining oil in the bowl.
• bake in the preheated oven 30 minutes, flipping the fries halfway through baking. return the fries to the bowl with the olive oil, sprinkle with 1/2 cup parmesan cheese and parsley. toss to coat, then spread again the baking sheet. return to the oven, and bake until the parmesan cheese melts, about 10 minutes. sprinkle the fries with the remaining 1/4 cup parmesan cheese and 1/4 teaspoon seasoned salt to serve.

Chef John's Perfect Mashed Potatoes

Ingredients

• Servings: 4
• 3 large russet potatoes, peeled and cut in half lengthwise
• 1/4 cup butter
• 1/2 cup whole milk
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• place the potatoes into a large pot, and cover with salted water. bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. drain, and return the potatoes to the pot. turn heat to high, and allow the potatoes to dry for about 30 seconds. turn off the heat.
• mash the potatoes with a potato masher twice around the pot, then add the butter and milk. continue to mash until smooth and fluffy. whisk in the salt and black pepper until evenly distributed, about 15 seconds.

Disney's House Of Blues Meatloaf

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 9 lbs ground beef
• 3 lbs ground lamb
• 12 eggs, beaten
• 6 cups fresh breadcrumbs
• 3 cups ketchup
• 3 cups heavy cream
• 4 tablespoons crystal hot sauce
• 3 ounces worcestershire sauce
• 12 ounces unsalted butter
• 6 ounces green onions (thinly sliced)
• 2 lbs onions (1/4-inch chopped)
• 20 ounces celery (1/4-inch chopped)
• 20 ounces bell peppers (1/4-inch chopped)
• 4 tablespoons minced garlic
• 2 tablespoons salt
• 2 teaspoons cayenne
• 2 teaspoons black pepper

Recipe

• 1 melt butter in large rondeau. saute all vegetables at medium heat until tender. stir in cream and ketchup. cook 5 minutes. let cool completely.
• 2 mix all ingredients in hobart with paddle for ten minutes at speed two. divide into 4 inch pans lined with parchment paper 5 lb. 12 oz. per pan, 1/3 inch high.
• 3 cook at 325 degrees for 2 hours, internal temperature at 160 degrees. let set at room temperature for approximately 10 minutes then drain grease. let stand longer (approx. 2 hours) and then drain remaining grease.
• 4 the serving depends on how you slice the pans.

Divine Pizza Casserole

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• 14 ounces canned tomatoes (whole or diced)
• 4 fresh plum tomatoes
• 2 red onions
• 3 garlic cloves (skin left on)
• 1 bell pepper (red, orange, or yellow)
• 1 1/2 teaspoons sugar
• dried basil
• pepper
• salt
• nutmeg
• 1 tablespoon olive oil
• 2 tablespoons fresh basil
• 1 lb lean ground beef
• 3 cups uncooked pasta
• 2 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 6 tablespoons parmesan cheese, grated
• mace or nutmeg
• pepper
• salt

Recipe

• 1 preheat oven to 400°f
• 2 cut the fresh tomatoes in half and squeeze out the majority of the seeds. cut the red onions in coarse pieces or wedges. remove seeds from the bell pepper and cut it into 4 pieces.
• 3 pour the canned tomatoes into a baking tray. add the onions to the baking tray and sprinkle tray with sugar. put the fresh tomatoes and bell pepper strips into the tray, skin side up. sprinkle the vegetables with salt, pepper, and dried basil. drizzle with olive oil. place the garlic cloves on top.
• 4 roast the vegetables for 45-55 minutes until tender. remove vegetables from the oven and reduce oven temperature to 350f (for baking the final dish later). let the vegetables cool slightly. peal off the blackened parts of the bell pepper and the onions, and squeeze the garlic cloves out of their skins.
• 5 transfer the vegetables to a food processor and process until smooth.
• 6 season the ground beef with salt, pepper, and nutmeg. brown the ground beef, while cooking the pasta according to the package directions.
• 7 drain any fat from the beef, then add the vegetable sauce. finely mince the fresh basil and stir into the sauce. if the sauce is too thick, add a small amount of the pasta water.
• 8 drain the pasta. add the pasta to the sauce, mix quickly, and then pour the entire mixture into a 9x11 inch baking pan.
• 9 mornay sauce: melt the butter, then add the flour and cook for a minute, but don't let it brown! pour in one cup of milk and whisk vigorously. the sauce will thicken slowly. add more milk until you have a consistency you like (about 1/2 c). season with salt, pepper, and nutmeg/mace. add 5-6 tbsp parmesan. simmer the sauce over very low heat for 2-3 minutes.
• 10 pour the mornay sauce over the pasta and sprinkle with a little extra parmesan.
• 11 put pan into 350f oven and bake for 30 minutes, until the pasta is bubbly and the sauce is golden brown.

Ditalini With Beans

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

Ingredients

• Servings: 4
• 1/2 lb pasta, ditalini (half the box)
• 1 (12 ounce) can baked beans (i like bush's brand any flavor)
• 1 onion, chopped
• 2 tablespoons oil
• 1 tablespoon brown sugar
• 1/4 teaspoon crushed red pepper flakes
• salt
• pepper

Recipe

• 1 cook and drain the pasta according to box directions.
• 2 reserve 1/4 cup of the water that the pasta was boiled inches.
• 3 as the pasta cooks, heat the oil in a deep skillet.
• 4 lightly saute the onions.
• 5 add the red pepper flakes to the skillet (optional).
• 6 add the beans and let it come to a boil, stirring frequently.
• 7 stir in the brown sugar.
• 8 a little at a time, add the pasta water. allow it to mix in with the rest of the ingredients before adding more water.
• 9 add the drained pasta to the skillet.
• 10 add salt and pepper to taste.
• 11 stir and heat through.
• 12 enjoy!

Disney's Crystal Palace Puffed French Toast

Divine Chicken Liver Pate

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

Ingredients

• 1 onion, chopped
• 185 g butter (i know it seems alot, but it does give the pate the perfect consistency)
• 185 g chicken livers, cleaned and chopped
• mixed herbs (a good 'shaking')
• 1/2 apricot
• salt
• fresh ground black pepper, to taste
• melted butter
• bay leaf

Recipe

• 1 melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
• 2 spoon into blender.
• 3 add herbs and seasoning and blend well.
• 4 add the apricot to give a smooth and creamy texture.
• 5 pour into suitable dishes (about 3-4 small bowls).
• 6 smooth the top of pate in each bowl.
• 7 gently press a bay leaf into the surface of each.
• 8 top each bowl of pate with a little melted butter to prevent the air from discolouring.
• 9 chill.
• 10 serve garnished with parsley.

Disney's Steak En Croute

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 medium finely diced onion
• 1 garlic clove, minced
• 2 tablespoons butter
• 2 lbs ground round
• 6 tablespoons half-and-half
• 1/4 cup tomato juice
• 2 eggs
• 1/2 cup breadcrumbs
• 1 tablespoon chopped parsley
• 1 teaspoon worcestershire sauce
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 (17 1/2 ounce) packages each frozen puff pastry
• 1 cup shredded cheddar cheese
• 1 beaten egg
• 1 lb finely copped mushroom
• 2 tablespoons minced green onions
• 1/4 cup butter
• 1 cup red
• 1/2 bay leaf
• 1 pinch thyme
• 1 (13 3/4 ounce) can beef broth
• 3 tablespoons cornstarch
• salt and pepper

Recipe

• 1 sauté onion and garlic in butter until tender.
• 2 in bowl add meat, onion mixture, 2 eggs half-and-half, tomato juice, worcestershire sauce, bread crumbs, salt and pepper.
• 3 mix together.
• 4 shape into 8 meat loaves.
• 5 place in baking dish.
• 6 bake in 350° oven for 15 minutes.
• 7 cool throughly.
• 8 unfold one puff pasty sheet on lightly floured surface.
• 9 roll to 10 inch square with rolling pin.
• 10 cut in half.
• 11 place mini meatloaf along bottom of strip.
• 12 top with 1 teaspoon cheese and 1 tablespoon sauce that follows.
• 13 brush pastry edges with beaten egg about 1/8 inch wide.
• 14 bring top of pastry over loaf and under.
• 15 pinch securely to seal.
• 16 place on ungreased jelly roll pan.
• 17 repeat.
• 18 bake in 375° oven for 15 minutes or until pastry is golden.
• 19 sauté mushrooms and onion in butter till soft.
• 20 add , thyme and bay leaf.
• 21 bring to boiling.
• 22 reduce to 1/2 cup.
• 23 pour beef broth in 2 cup measure and fill the rest with water until you get 2 cups liquid.
• 24 add cornstarch to liquid then add to mixture.
• 25 cook till thick on low heat. this mixture is bordelaise sauce that you add to the en croutes.

Disney's Peanut Butter Pie

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

Ingredients

• Servings: 8
• 1 1/2 cups creamy peanut butter
• 8 ounces cream cheese, softened
• 3/4 cup sugar
• 2 tablespoons butter, melted and cooled until lukewarm
• 1 cup heavy cream, whipped until stiff (no substitutions such as cool whip)
• 1 8-inch baked pie shell
• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, chopped
• 1 tablespoon butter

Recipe

• 1 for the pie filling: with an electric mixer, blend the peanut butter and cream cheese until smooth. add the melted butter to peanut butter mixture, then fold in whipped cream. pour into the baked pie shell and refrigerate for one hour before serving. if desired, glaze with ganache.
• 2 ganache: in a saucepan over medium heat, bring the cream and butter to a boil. remove from heat and fold in chocolate until no streaks of white remain. cool until lukewarm and then glaze cake. refrigerate an additional one hour before serving.

Diva Diabetic's Asian Slaw Salad With Shrimp

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• fresh coleslaw mix, 1 bag
• 1 lb shrimp, pre-cooked
• 1 tablespoon rice vinegar
• 2 tablespoons sesame oil
• 1 lime
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated or ground
• salt, pepper to taste

Recipe

• 1 dice pre-cooked shrimp (peeled and de-veined, of course!) into bite sized pieces, discarding the tail. place slaw and shrimp into a large bowl. in a small bowl, add the vinegar, oil, soy sauce, ginger, juice of the lime, salt and pepper. whisk or stir well until combined. pour dressing over slaw and toss to coat evenly. cover and refrigerate for at least one half hour for flavors to fully combine. serve chilled.

Disney's Chicken Pot Pie Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups cubed cooked chicken breasts
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 1 (10 3/4 ounce) can condensed cream of potato soup
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 2 cups skim milk

Recipe

• 1 in a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. heat through and serve with crumbled crackers on top.

Disney Rose Petal Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 3 heads bibb lettuce
• 3 pink sweetheart roses
• 2 -3 fresh tangerines
• 6 sprigs watercress

Recipe

• 1 if you have them available the recipe calls for 6 tangerine blossoms as an optional ingredient.
• 2 fill sink or large dishpan with cold water and immerse lettuce dipping head up and down in water.
• 3 remove and let drain upside down on towel for a few minutes. cut out core and set aside.
• 4 place roses in water repeat as for lettuce. drain cut off stem end. set aside.
• 5 peel tangerines and cut in 6th crosswise.
• 6 remove seeds and set tangerines aside.
• 7 cut lettuce heads in half and place on chilled salad plates. place tangerine on the lettuce. sprinkle with rose petals. garnish with watercress and tangerine blossoms.
• 8 chill until serving and serve with favorite dressing.

Dispersing Bath Oil

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 whole egg
• 1/2 cup baby oil or 1/2 cup mineral oil
• 2 teaspoons liquid soap
• 1/4 cup
• 2 tablespoons honey
• 1/4 cup whole milk
• 1 teaspoon essential oil, of your own choice

Recipe

• 1 mix all ingredients in a a blendaer for 30 seconds. pu in a sterile jar or bottle. use 1 to 2 tbsp of this oil in bathtub of water.

Diva Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 teaspoon dijon mustard
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 2 tablespoons walnut oil
• salt and pepper
• 10 cups mixed salad greens
• 1/2 cup sun-dried tomato packed in oil (chopped)
• 1/2 cup walnuts (chopped) or 1/2 cup pecans (chopped)
• 3 ounces fresh goat cheese

Recipe

• 1 in a small bowl, whisk together the mustard and vinegar. whisk in the olive oil and walnut oil, and season to taste with salt and pepper.
• 2 in a large bowl, toss together the salad greens and sun-dried tomatoes.
• 3 drizzle with the dressing and toss again.
• 4 scatter the nuts over the salad, and crumble cheese on top.
• 5 serve at once.

Disney's Wilderness Lodge French Toast

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

Ingredients

• Servings: 4
• 1 (8 ounce) french bread
• 1 cup fresh blueberries
• 2 cups milk
• 3 large eggs
• 1/4 cup granulated sugar
• 1/4 teaspoon vanilla extract
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 2 tablespoons butter or 2 tablespoons margarine

Recipe

• 1 cut 1 (8 ounce) loaf french bread diagonally into eight 1 1/2-inch thick slices. cut a 2-inch-long slit 1 inch deep in top of each slice to form a pocket. divide 1 cup fresh blueberries into 8 portions; fill pockets with berries.
• 2 whisk together 2 cups milk, 3 large eggs, 1/4 cup sugar and 1/4 teaspoon vanilla extract in large bowl. combine 1/4 cup sugar and 1/4 teaspoon cinnamon in cup. set both aside.
• 3 soak bread slices in egg mixture 30 seconds to 1 minute.
• 4 meanwhile, melt 1 tablespoon butter or margarine in large nonstick skillet over medium heat. cook 4 bread slices until golden, turning once, 4 to 5 minutes. transfer to platter; cover and keep warm. wipe skillet. repeat process with another 1 tablespoon butter and remaining bread. transfer french roast to 4 serving plates; sprinkle tops with cinnamon-sugar. serve with maple syrup, if desired.

Divine Boneless Duck Breast With Sauce

Total Time: 9 hrs Preparation Time: 1 hr Cook Time: 8 hrs

Ingredients

• Servings: 8
• 1 1/4 cups dry red
• 1/4 cup balsamic vinegar
• 3 tablespoons soy sauce
• 1/4 cup lemon juice, freshly squeezed
• 3 garlic cloves, crushed
• 1 1/2 tablespoons fresh ginger, grated
• 1/4 cup olive oil
• 2 boneless duck breasts, whole, with skin on (approx. 2 lbs each)
• 3 tablespoons sugar
• 3 tablespoons water
• 2 tablespoons white vinegar
• 3 tablespoons balsamic vinegar
• 1/4 cup shallot, minced
• 1 large garlic clove, minced
• 1 1/2 cups dry red
• 3/4 cup beef broth
• 1/3 cup heavy cream
• 1/4 cup tawny

Recipe

• 1 marinade:.
• 2 in a bowl whisk together the , the vinegar, soy sauce, lemon juice, garlic, gingerroot, oil and salt and pepper to taste.
• 3 put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag.
• 4 put the plastic bag in a large bowl and let the duck marinate, chilled, overnight.
• 5 remove the duck from the marinade and pat it dry between layers of paper towels.
• 6 preheat oven to 450.
• 7 score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste.
• 8 heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes.
• 9 turn the duck and cook it for 2 minutes more.
• 10 transfer the skillets to the middle of the preheated 450°f oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°f to 150°f for medium meat.
• 11 while the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
• 12 transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes.
• 13 pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened.
• 14 add the dry red and boil the mixture until it is reduced by half.
• 15 add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids.
• 16 whisk in the cream and the , simmer the mixture for 1 minute, and add the beurre manié, a little at a time, whisking until the sauce is smooth.
• 17 simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
• 18 cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck.
• 19 **a beurre manié is made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour.

Disney's Pineapple Bread

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 1 3/4 cups water
• 1 egg yolk
• 2 tablespoons shortening
• 4 1/2 cups hi-gluten flour
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1 tablespoon instant yeast
• 1 cup crushed pineapple
• 1 cup unsweetened coconut
• 1 cup sugar
• 2 tablespoons cornstarch

Recipe

• 1 combine pineapple and coconut in bowl.
• 2 combine sugar and cornstarch in separate bowl and mix well.
• 3 add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
• 4 refrigerate for 1 hour.
• 5 combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean.
• 6 let dough rise until it doubles in size.
• 7 roll out dough a floured surface until it is 2 inches thick.
• 8 next spread pineapple/coconut mixture over the top of the dough.
• 9 fold dough into itself and place in a greased 9x13-inch cake pan.
• 10 cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.
• 11 let dough rise in warm oven (110°f) - about half way up the pan.
• 12 bake at 325°f for 20-25 minutes or until golden brown.
• 13 let bread cool, cut and serve.

Disneyland's Dole Pineapple Whip Version #2

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 2/3 cup pineapple chunk, partially frozen (i used trader joe's frozen pineapple chunks)
• 1 cup real vanilla ice cream
• 1/2 cup pineapple juice (sweetened or unsweetened)

Recipe

• 1 variation: 2 tablespoons frozen pineapple concentrate plus 1/4 cup or so water can be substituted for the pineapple juice.
• 2 place all ingredients in a blender and process until smooth. please feel free to add or decrease the amount of juice/ice cream to get a consistency you prefer.
• 3 enjoy, make slurp noices, wipe your mouth on your shirt sleeve! repeat.
• 4 note: here are the ingredients for the {real} dole pineapple whip-if you're interested: water, high fructose corn sugar, sugar, corn syrup, pineapple juice concentrate, partially hydrogenated soybean oil, maltodextrin, stabilizers (cellulose, locust bean, guar, xanthan, karaya gum, pectin), citric acid, sodium caseinate (a milk derivative), mono & diglycerides, sodium citrate, salt, dipotassium phosphate. where's my latin dictionary when i need it?

Extreme Crepes

Ingredients

• Servings: 6
• 2 cups milk
• 3/4 cup white sugar
• 2 cups all-purpose flour
• 2 eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon vegetable oil

Recipe

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


• place milk, sugar, flour, eggs, baking powder, vanilla and oil in a blender; puree until smooth.
• lightly butter 6 inch skillet; heat over medium heat. for each crepe, pour 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. cook until light brown. run spatula around edge to loosen; turn and cook other side until light brown. stack crepes, placing waxed paper between each; keep covered until ready to serve.

Dishwasher Soap

Total Time: 1 min Preparation Time: 1 min

Ingredients

• Servings: 1
• borax
• baking soda

Recipe

• 1 mix equal parts borax and baking soda,in an empty canister.
• 2 add 2 tablespoons per load.
• 3 (increase proportion of soda for hard water) use vinegar in the rinse cycle.

smothered green beans

Ingredients

• Servings: 4
• 6 thick slices bacon, chopped
• 1/2 cup onions, minced
• 1 teaspoon minced garlic
• 1 pound fresh green beans, trimmed
• 1 cup water
• 1/8 teaspoon salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• place bacon in a large, deep skillet. cook over medium high heat until the fat begins to render. stir in onions and garlic; let cook for 1 minute. stir in beans and water. let the beans cook until the water has evaporated and the beans are tender. if the beans are not tender once the water has evaporated, add a small amount more water and let them cook until tender. season with salt and pepper (to taste) and serve.

Disneyland's Blue Bayou Monte Cristo Sandwich

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 12 ounces red currant jelly
• 1 tablespoon water
• 1 tablespoon half-and-half
• 1 (12 ounce) jar red currant jelly
• 1 (15 ounce) can peaches (or your choice of canned fruit. i like peaches)
• 2/3 cup water
• 1 small egg
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 2/3 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 8 slices white bread
• 4 slices roasted cooked turkey (1 ounce each sandwich)
• 4 slices tillamook swiss cheese (1 ounce each sandwich)
• 4 slices smoked ham (1 ounce each sandwich)
• vegetable oil, for frying
• confectioners' sugar, for dusting
• fruit, compote
• currant jelly, sauce

Recipe

• 1 currant jelly sauce: combine jelly, water and half and half in blender and mix until smooth. makes about 3/4 cup.
• 2 fruit compote: combine your favorite fresh and canned fruits and chill well. yield is about 1/2 cup per person.
• 3 batter: place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. add flour and baking powder and mix until batter is smooth. chill.
• 4 sandwiches: make 4 sandwiches, putting cheese between ham and turkey. cut into fourths and put a toothpick through each quarter.
• 5 heat about 6" of oil to 340 degrees in a fryer. dip sandwiches in batter to cover all surfaces. deep fry sandwiches until golden brown, turning as needed. an alternate way of frying it to put approximately 1/4" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
• 6 remove from oil and take out toothpicks. drain on paper towel to remove excess oil. sprinkle sandwiches with confectioners' sugar. serve with fruit compote and currant jelly sauce.

Ditalini Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 cup uncooked ditalini
• 2 tablespoons vegetable oil
• 1/3 cup white vinegar
• 2 tablespoons sugar
• 1 garlic clove, crushed
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 medium top quality vine-ripened tomatoes, cut in 1/2-inch cubes
• 1 small red onion, cut in 1/2-inch pieces
• 2 celery ribs, diced
• 1 cup frozen green pea, defrosted, drained
• 1/2 cup raisins
• 1/4 cup roasted sunflower seeds
• 1/2 cup mayonnaise

Recipe

• 1 cook pasta in boiling salted water until tender. drain in a colander then immerse in cold water until pasta is cool. drain thoroughly and place in a bowl with the vegetable oil. toss until pasta is coated evenly with the oil. cover and refrigerate while preparing the vegetables.
• 2 place tomatoes, red onion, and celery in a bowl with a tight-fitting lid. whisk together vinegar, sugar, garlic, dry mustard, salt, and pepper. pour over vegetables, cover bowl, and let marinate for several hours in the refrigerator.
• 3 drain the marinated vegetables, reserving the liquid. combine vegetables, cooked pasta, peas, raisins, and sunflower seeds in a large bowl.
• 4 whisk the mayonnaise into the reserved marinade and pour over salad. toss gently to mix. cover and chill until ready to serve.

Divine Buttercream Icing

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

Ingredients

• 1 cup crisco (not butter flavored)
• 1 teaspoon butter flavoring
• 1 teaspoon vanilla extract (or other flavoring)
• 1 teaspoon salt
• 2 lbs powdered sugar
• 1/2 cup milk

Recipe

• 1 dissolve the salt in the milk add the butter flavoring and vanilla extract to milk, set aside.
• 2 mix crisco and powdered sugar in a kitchenaid type mixer until combined.
• 3 gradually add powdered sugar and milk until combined.
• 4 beat until light and fluffy, about 10 minutes.
• 5 keep leftover icing in refrigerator in tightly closed containers (tupperware works very well).

Diva Diabetic's Zucchini Saute

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

Ingredients

• 2 zucchini, large
• 1 pint tomato, cherry
• 2 garlic cloves
• 2 tablespoons garlic, finely chopped
• 2 tablespoons thyme, fresh, finely chopped
• 1 tablespoon balsamic vinegar
• 2 teaspoons olive oil
• 1/4 teaspoon red pepper flakes
• salt and pepper

Recipe

• 1 slice zucchini in half and slice zucchini into half-moons. slice each cherry tomato in half. finely chop garlic, and add the garlic, thyme, tomatoes, salt and pepper with oil in a large sauté pan- medium low heat. sautee for 5 minutes until tomatoes are soft. add zucchini, a pinch more salt, and red pepper flakes and sauté for another 5 minutes. add balsamic vinegar and raise heat to medium high. sautee for another 5 minutes, remove from heat and serve hot -- yummy!

Disney Coconut Curried Chicken Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 broiler-fryer chicken, quartered
• 8 ounces onions, diced
• 8 ounces red bell peppers, diced
• 2 jalapeno peppers, sliced
• 8 ounces potatoes, diced
• 8 ounces diced tomatoes, drained
• 8 ounces coconut milk
• 3 tablespoons curry powder
• 1 quart chicken stock
• 5 ounces honey
• 4 ounces oil
• 1/2 cup fresh cilantro, chopped
• cayenne pepper, to taste
• salt, to taste
• pepper, to taste
• 3 ounces butter
• 3 ounces flour

Recipe

• 1 sprinkle chicken with salt, pepper, and 1 tablespoon curry powder. sear chicken in the skillet until golden brown and ¾ done. set aside.
• 2 melt butter and stir in flour to make a roux and set aside.
• 3 heat chicken stock, curry powder, coconut milk and roux. let simmer until thickened.
• 4 add the vegetables (except the cilantro) and seared chicken. cook until chicken is done.
• 5 add honey and cayenne pepper. adjust seasoning. garnish with cilantro.