Vegetable Cream Cheese

INGREDIENTS 

1 (8 ounce) package cream cheese, softened
2 tablespoons finely chopped carrots
1 tablespoon finely chopped scallion, white part
1 large radish, finely chopped
2 inches piece of celery, finely chopped
1⁄8 teaspoon pepper
1⁄8 teaspoon salt (optional)
1 dash hot pepper sauce

DIRECTIONS

Place the cheese in the mixer or food processor, at medium speed and blend cheese to a creamy stage. Add additional ingredients and blend on low till fully mixed into cheese. Scrape out of mixer bowl with a spatula and store in a covered bowl in refrigerator for 24 hours for the flavors to mingle.
Serve on toasted bagels, as an omelet filling, with crudites or crackers, etc.
Recipe from:food.com

Stuffed Cherry Tomato Tapas

INGREDIENTS 

3 ounces Spanish olives with pimento
1 teaspoon drained capers
1 teaspoon brandy
1⁄4 teaspoon grated lemon zest
2 tablespoons extra virgin olive oil
24 cherry tomatoes
freshly chopped parsley (to garnish)

DIRECTIONS

Place the olives in a food processor and process until finely chopped.
Add the remaining tapenade ingredients and process until olives are minced.
With a sharp knife, cut off a thin slice from the top and bottom of each tomato and discard.
Scoop out the juice and seeds from each tomato leaving the a shell, then spoon some of the tapenade into each shell.
To serve - transfer to a serving platter and garnish with the parsley. Serve cold.
Recipe from:food.com

Appledelicious Pie Filling

INGREDIENTS 

6 lbs apples
2 cups sugar
1⁄4 cup flour
1 1⁄2 teaspoons cinnamon
1⁄4 teaspoon nutmeg
2 tablespoons lemon juice

DIRECTIONS

Wash, peel, core and slice apples.
Treat to prevent darkening.
Combine sugar, flour and spices.
Rinse and drain apples; stir into sugar mixture.
Let stand until juices begin to flow, about 30 minutes.
Stir in lemon juice.
cook over medium heat until mixture begins to thicken.
Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace.
Cool at room temperature,not to exceed 2 hours.
Seal, label andn freeze.
Yield: about 6 pints.
Note: You can can this recipe if you put hot filling into hot sterilized jars and seal properly.
You may cook in hot water bath for 15 to 25 minutes.
I made immediately into an apple pie and cooked at 425* for 15 minutes, then lowered temperature to 350* for 30 more minutes.
Recipe from:food.com

My Mom's Fluffy Cheesecake

INGREDIENTS 

1 cup flour
1⁄4 cup whole wheat pastry flour
1⁄2 cup butter
1⁄4 cup brown sugar
1⁄2 teaspoon salt
Cheese cake

3 (8 ounce) packages cream cheese, softened
3⁄4 cup sour cream
4 eggs, separated
2 teaspoons vanilla
1 cup sugar
1 lemon
2 limes
1 teaspoon salt

DIRECTIONS

For the Graham Crust. mix flour, brown sugar and salt. Cut in butter with a pastry cutter. When fine and crumbly press into a 9 x 12 glass pan. Cook approx 25-30 minutes until tan/brown at 350 degrees.
Let it cool, then crumble up and re-press into the pan. This is really fun to do with your hands, it's like playing in the sand!
Juice the lemon and limes. Should make at least 1/2 cup.
Cream together, cream cheese and sugar.
Add sour cream, lemon/lime juice, egg yolks, salt and vanilla.
In a separate bowl beat the eggs white until fluffy and fold in to the cream cheese mixture.
Pour into the pan with the graham crust and bake at 375 approx 45 minutes. Check for doneness with a toothpick.
Let it cool before cutting.
recipe from:food.com

Fluffy Pancakes

INGREDIENTS 

1 cup flour
2 tablespoons sugar
2 tablespoons baking powder
1 egg
1 cup milk
2 tablespoons oil

DIRECTIONS

In a medium bowl, combine the flour, sugar and powder.
In a small bowl, whisk together the egg, milk and oil, then add to the dry ingredients an beat until smooth.
Heat a greased pan and pour in about 1/2 cup of mix.
Allow pancakes to cook on one side until bubbles start to appear on the top and the bottom is golden, flip and let the other side cook until golden.
Recipe from: food.com

Thai Chicken

INGREDIENTS 

8 boneless skinless chicken thighs (about 2 lb.)
3⁄4 cup hot salsa
1⁄4 cup peanut butter
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1⁄4 cup chopped peanuts
2 tablespoons chopped fresh cilantro

DIRECTIONS

Place chicken in 3 1/2- to 6-quart crockpot.
Mix remaining ingredients except peanuts and cilantro; pour over chicken.
Cover and cook on LOW for 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Remove chicken from crockpot, using slotted spoon; place on serving platter.
Remove sauce from crockpot; skim fat from sauce.
Recipe from:food.com
Pour over chicken.
Sprinkle with peanuts and cilantro.

Slow Cooker Thai Chicken

INGREDIENTS 

1 -1 1⁄2 lb boneless skinless chicken breast
3⁄4 cup salsa
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1⁄4 cup chopped peanuts
1⁄2 cup peanut butter
2 tablespoons fresh cilantro

DIRECTIONS

Place chicken in crockpot.
Mix other ingredients except cilantro.
Pour over chicken.
Cook for 4 hours on low.
Sprinkle cooked chicken with cilantro. This is great served with rice!
Recipe from:food.com

Microwave Brownies

INGREDIENTS 

2 eggs
1⁄2 teaspoon salt
1⁄2 cup butter
1⁄2 cup cocoa
1 cup sugar
3⁄4 cup unsifted flour
1 teaspoon vanilla
1 cup nuts (optional)

DIRECTIONS

beat eggs, sugar, salt, and vanilla.
Add butter, flour, and cocoa.
Fold in nuts.
Put in 8" microwve safe pan.
High power for 6 -7 minutes rotate every 1 - 1/2 muinues.

Rice Krispies Ice Cream Sandwiches

INGREDIENTS

1⁄2 cup corn syrup
1⁄2 cup peanut butter
4 cups Rice Krispies
2 cups ice cream (half of a l litre container) or 2 cups frozen yogurt, very slightly softened (half of a l litre container)

DIRECTIONS

In a medium bowl, stir together corn syrup and peanut butter.
Add cereal and stir until well coated.
Press mixture firmly and evenly into a buttered 9"x13" pan.
Place in freezer until firm, about 15 minutes.
Cut cereal mixture in half crosswise.
Spread one half with softened ice cream or frozen yogurt.
Top with second half of Rice Krispie mixture to make one very large sandwich.
Freeze until firm, about 2 hours.
Cut large sandwich into 2" portions (using ruler again).
Recipe from:food.com

My Own Slow Cooker Stuffed Bell Peppers

INGREDIENTS 

6 green peppers
1 lb extra lean ground beef, I prefer 90% lean
3⁄4 cup long grain white rice, raw
1 onion, chopped
2 garlic cloves, minced
1 (14 ounce) canoriginal stewed tomatoes, chopped
1 (10 1/2 ounce) can tomato soup
1⁄2-3⁄4 cup chili sauce
1⁄2-1 teaspoon salt
1⁄2 teaspoon fresh black pepper

DIRECTIONS

Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid.
In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper.
Stuff peppers with this mixture and sit in the crockpot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely.
Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid.
Pour sauce over peppers.
Cook on low 6-8 hours or until tender. This can take less or more time as crockpots differ wildly.
Recipe from:food.com

Asian Grilled Chicken Salad

INGREDIENTS 

1⁄4 teaspoon ground ginger
1⁄3 cup honey
1⁄3 cup red wine vinegar
4 boneless skinless chicken breast halves
1⁄4 cup vegetable oil
1 tablespoon Dijon mustard
1⁄3 cup Worcestershire sauce
8 cups mixed greens

DIRECTIONS

Place chicken breasts in a deep dish.
In small bowl, whisk together all other ingredients EXCEPT lettuce.
Pour half of this mixture over chicken, reserving remaining halv as dressing.
Cover breasts & refrigerate for 30 minutes.
Preheat broiler or prepare grill.
Place chicken under broiler or on grill, cooking until no longer pink in center & juices run clear, about 5-10 minutes on each side.
Slice chicken into short strips & serve over lettuce, topped with reserved dressing.

Authentic Italian Spaghetti Sauce

INGREDIENTS 

8 large fresh tomatoes, diced into small pieces
1⁄2 cup olive oil
8 cloves fresh garlic, chopped or minced
3⁄4 cup fresh basil, minced
1⁄2 teaspoon salt
1 teaspoon fresh ground black pepper
1⁄4 teaspoon crushed red pepper flakes

DIRECTIONS

To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
Add garlic and cook until tender.
Add fresh tomatoes and cook until heated through.
Stir in basil, crushed red pepper, black pepper and salt.
Serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese.
Recipe from:food.com

Meatballs Authentic Italian Meatball

INGREDIENTS 

1⁄2 cup KRAFT 100% Grated Parmesan Cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon salt
1⁄2 teaspoon black pepper
2 crushed garlic cloves
3 tablespoons olive oil
2 eggs
2 lbs ground beef
1 cup fresh breadcrumb

DIRECTIONS

(Add 1/4 cup of red wine to the mixture 3-4 days ahead of the cooking time if you want.).
The first step is to gently mix all the ingredients, except olive oil, together in a large bowl. Now coat your palms with a thin layer of oil. Divide the mixture into about 16 portions, or lesser, if you desire bigger meatballs.
Take a single portion of the mixture and lightly roll it between your palms to form a ball. Repeat this with all the portions of the meat mixture.
Heat the olive oil over medium heat, in a pot. Once the oil is slightly heated, gently slide in 3 to 4 meatballs at a time. Once they have browned well on one side, carefully turn them over. They are ready once they are brown all over. Take them out and repeat this process with the next batch.
You may use them instantly, or refrigerate them for later use.
Recipe from: food.com

Peanut Butter Cup Cheesecake

INGREDIENTS 

1 1⁄4 cups graham cracker crumbs
1⁄4 cup crushed Oreo cookies
1⁄4 cup sugar
6 tablespoons butter, melted
3⁄4 cup creamy peanut butter
FILLING

3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs, lightly beaten
1 1⁄2 teaspoons vanilla
1 cup chocolate fudge topping, divided
6 peanut butter cups, cut into small wedges

DIRECTIONS

In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter Press on the bottom and 1 inch up the sides of a greased 9 inch springform pan.
Bake at 350º for 7-9 minutes. Cool on a wire rack.
In a microwave safe bowl, heat peanut butter on HIGH for 30 seconds or until softened. Spread carefully over crust to within 1 inch of edges.
In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour one cup of cream cheese batter into a bowl and set aside. Pour remaining filling over peanut butter in crust.
In a microwave safe bowl, heat 1/4 cup hot fudge topping on HIGH for 30 seconds or until thin. Fold into reserved cream cheese batter. Carefully spoon over filling and cut through filling with a knife to swirl being careful not to disturb peanut butter layer or the crust.
Bake at 350º for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack.
Microwave remaining hot fudge topping for 30 seconds or until warmed. Spread over cheesecake. Garnish with peanut butter cups.
Refrigerate overnight. Remove sides of pan and serve.
Recipe from: food.com

Sour Cream Pound Cake

INGREDIENTS 

3 cups sifted flour
6 eggs (room temperature)
3 cups sugar
1 cup butter (room temperature)
1 cup sour cream
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 teaspoon vanilla

DIRECTIONS

Cream butter and sugar til light and fluffy.
Add 1 egg at a time, mix well.
Mix flour,soda, and salt.
Add dry mix to egg mixture a little at a time until blended, don't over beat.
Next add sour cream and vanilla, mix well.
Pour mixture into a oiled/floured bundt pan.
Place pan in a cold oven and heat to 325 degrees.
Bake approximately 1 hour and 45 min., be careful to not over-bake.

Sour Cream Lemon Pound Cake

INGREDIENTS 

1 cup butter, softened
3 cups sugar
6 eggs
1⁄4 cup lemon juice
1 tablespoon grated lemon rind
3 cups flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 cup sour cream
Glaze

2 cups powdered sugar
1⁄4 cup melted butter
1⁄4 cup lemon juice
2 tablespoons grated lemon rind

DIRECTIONS

Preheat oven to 325°F.
Cream butter and sugar.
Add eggs one at a time, beating well after each.
Add lemon juice and rind.
Mix flour, baking soda and salt together and add alternately with sour cream to the creamed mixture.
Pour into greased and floured 10-inch angel food pan (16-cup size).
Bake at 325 F for 1 hour and 30 minutes, or until it tests done (toothpick inserted in center comes out clean).
Cool 15 minutes before turning out on rack to cool.
If desired, a lemon glaze can be poured over cake.
Lemon Glaze:.
Mix all ingredients together and beat until of spreading consistency.
Variations: Orange juice and grated orange rind can be substituted for lemon; 1/4 cup poppy seed or 1/2 cup finely chopped pecans or walnuts can be added.
Recipe from:food.com

Mom's Pink Stuff Dessert ( Cherry Pie Filling, Pineapple )

INGREDIENTS 

1 (20 ounce) can no-sugar-added cherry pie filling
1 (20 ounce) can chunk pineapple, Drained
14 ounces flaked coconut
16 ounces fat-free whipped topping
1 cup pecan halves
1 (14 ounce) can fat-free sweetened condensed milk

DIRECTIONS

Combine all the ingredients in a bowl, cover and chill for at least 30 minutes.
Place in a pretty bowl and enjoy.
Recipe from:food.com

My Mom's Raspberry Pie Filling

INGREDIENTS 

1 cup all-purpose flour
1⁄2 teaspoon salt
1⁄3 cup shortening, plus
1 tablespoon shortening
2 -3 tablespoons cold water
Filling

4 cups raspberries, buy them when they're in season and freeze them in two-cup portions
1⁄2 cup flour
1 cup sugar, if you're using a sweeter berry like strawberries you can cut the sugar

DIRECTIONS

Preheat oven to 425 degrees.
Crust:.
Combine flour and salt in a medium bowl.
Cut in shortening with either a fork or pastry blender.
Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough.
On a lightly floured surface, role the ball of dough out into an 8 inch circle.
Repeat above steps to make second crust.
Place first crust into pie plate and set second crust aside
Filling:.
Combine all ingredients in a large mixing bowl.
Pour mixture into a 8 inch pie plate lined with one crust.
Lay other crust on top, trim edges and minutes.
Bake at 425 for 30 minutes or until crust is golden brown.
Recipe from:food.com

Bruschetta With Pesto, Tomatoes and Thingies.

INGREDIENTS 

1 baguette, fresh, long
fruity virgin olive oil
basil pesto, preferably homemade (or olive tapenade, or use the two pestos on alternate bruschetta slices)
1 large red- ripe tomatoes
1⁄2sweet onion
salt, Maldon is nicest
black pepper
brie cheese or camembert cheese

DIRECTIONS

(I find it best to slice up the entire baguette (long French loaf) because if you use only what you need, the rest of the loaf goes stale. Bake the bread, cool the slices you don't use, and keep in a plastic bag to use again -- can be heated up again).
Heat oven to 400 deg F/200 deg Celsius.
Slice the baguette at a slight diagonal slant.
Pour some fruity virgin olive oil in a bowl, dip each slice just lightly into the oil (one side only). It does not have to be covered in oil -- just "anointed": it will have patches the oil didn't reach.
Pack on any cookie tin, and when oven has reached its heat, bake the slices until the edges start to go golden, and the slices are hard in the centre. (Do feel before you remove them!).
While they bake, peel the tomato, cut into 2 halves, and chop up finely. Do the same with the 1/2 onion, and add to the tomato.
Season with salt and black pepper, and trust me, a pure flaky sea salt is better tasting than ordinary kitchen salt.
Use as many baked bread slices as you need -- at least 3 per person. As you add the topping, put them back on the baking tin, or transfer to another, smaller dish -- depending on how many you are making.
Spread the hot, hard baguette slices thinly with pesto, and top each with a teaspoon or more of the tomato-onion mix.
Slice the Brie or Camembert quite thinly and drape a small slice over each bread slice.
Put the prepared slices back into the oven for about 2 - 3 minutes, remove, and serve.
Cool the slices you did not use, and keep in an airtight container.
Looks quite pretty on a heated plate. Nice with a cold glass of wine, or even a cup of tea.
(I've also used parmesan and pecorino instead of brie or camembert. Cheddar works too, but does not have quite the same "Mediterranean" cachet!).
Recipe from:food.Com

Croissant Pudding

INGREDIENTS 

butter, for baking dish
2 large eggs
2⁄3 cup sugar
2 cups milk
1⁄4 teaspoon salt
3⁄4 lb plain croissant, torn into large pieces (about 4)
3 tablespoons sliced almonds
whipped cream, for serving (optional)

DIRECTIONS

Preheat oven to 300°. Lightly butter a small oval or other shallow 1 1/2-2 quart baking dish; set aside.
In a large bowl, whisk together eggs, sugar, milk, and salt until combined.
Add croissants; toss to coat. Let sit, turning occasionally, until they have absorbed some of the liquid, about 10 minutes.
Pour mixture into prepared baking dish; smooth top with a spatula. Scatter with almonds.
Bake until pudding has puffed up and a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool at least 10 minutes before serving with whipped cream, if desired.

Croissant Nutella

INGREDIENTS 

24 ounces croissant dough (2 cans)
1⁄2 cup nutella, spread
butter, to taste

DIRECTIONS

Preheat oven according to package directions.
Unroll croissant dough, and separate individual rolls.
Spread a scant teaspoon of nutella at the widest end of each roll, being careful to stay away from the edge. Roll croissants up, and bake according to package directions.
Brush with butter and sprinkle with powdered sugar if desired.
Enjoy with a cup of coffee.
Recipe from:food.com

Croissant & Salmon (or Ham) Breakfast Casserole

INGREDIENTS 

6 -8 plain croissants, depending on size,day old is fine
8 ounces swiss cheese, grated
4 ounces smoked salmon or 4 ounces cooked ham, chopped
2 tablespoons fresh chives or 2 tablespoons green onions, chopped
12 large eggs
3 cups milk
1⁄4 teaspoon nutmeg
1⁄4 teaspoon salt
1⁄4 teaspoon pepper

DIRECTIONS

Butter a 9 x 13 inch ovenproof dish& set aside.
Slice the croissants in half (as if you were making a sandwich)& reserve the top halves.
Cube the bottom halves& place in a very large mixing bowl.
Mix in the cheese, salmon (or ham)& chives; set aside.
Mix eggs, milk& seasonings in a separate bowl; add to the croissant mixture& combine well.
Spoon into the prepared baking dish.
Arrange the reserved croissant halves on top of the casserole.
Gently press into the egg mixture to ensure that they get moistened.
Bake in a reheated 350F oven for 50 minutes to an hour or until puffed up& golden brown.
Recipe from : food.com

Croissant Breakfast Casserole

INGREDIENTS

4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1⁄4 cup sliced green onion
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1⁄4 cup parmesan cheese

DIRECTIONS



Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.
Melt butter in a fry pan.
Saute mushrooms and green onion until tender and liquid has evaporated.
Set aside.
Beat together eggs and milk.
Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid.
Position croissant tops over the bottoms, cut side down.
Let stand over night in the refrigerator.
Bake at 350*F for 25 to 30 minutes or until set.
Cover with foil if browns too quickly.
Recipe from:food.com

Crazy Crust Pizza

INGREDIENTS

1 cup flour
1 teaspoon salt
1 teaspoon oregano
1⁄8 teaspoon black pepper
2 large eggs
2⁄3 cup milk
1 lb ground beef or 1 lb bulk Italian sausage, cooked and drained
1 small onion, chopped fine
1⁄2 cup sliced mushrooms (optional)
1 1⁄2 cups pizza sauce or 1 1⁄2 cups spaghetti sauce
2 cups pre-shredded mozzarella cheese or 2 cups pizza cheese

DIRECTIONS


Preheat oven to 400 degrees.
Grease and flour a pizza pan or 10 x 15 baking sheet (with sides).
Combine flour, salt, oregano, pepper, eggs and milk and mix well.
Pour batter in pan and tilt pan around until bottom of pan is evenly coated.
Sprinkle the cooked meat, onions and mushrooms over the batter.
Bake for 20 minutes.
Remove from oven and drizzle on pizza sauce.
Sprinkle evenly with cheese.
Bake for about 5 more minutes, or until cheese is bubbling.
Slice and serve!
Up Next
Recipe from:food.com

Benihana Japanese Fried Rice

INGREDIENTS
4 cups cooked rice or 1 cup uncooked rice
1 cup frozen peas, thawed
2 tablespoons carrots, finely diced
2 eggs, beaten
1⁄2 cup onion, diced
1 1⁄2 tablespoons butter
2 tablespoons soy sauce
salt
pepper
DIRECTIONS



Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).
Pour rice into a large bowl to let it cool in the refrigerator.
Scramble the eggs in a small pan over medium heat.
Separate the scrambled chunks of egg into small pea-size bits while cooking.
When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.
Carefully toss all of the ingredients together.
Melt butter in a large frying pan over medium/high heat.
When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.
Cook rice for 6-8 minutes over heat, stirring often.
Recipe from: food.com