Fudge

Christmas Fudge
Ingredients

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Or Eagle Brand® Fat Free Sweetened Condensed Milk
Dash salt
1 1/2 teaspoons vanilla extract

LINE 8- or 9-inch pan with wax paper.

MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

This is so easy and delicious...I am a fudge snob and this will pass the Kris Faux test:)

Overnight Raisn French Toast

Overnight Raisin French Toast

Ingredients

1 loaf (1 pound) cinnamon-raisin bread, cubed
1 package (8 ounces) cream cheese, cubed
8 eggs, lightly beaten
1-1/2 cups half-and-half cream
1/2 cup Sugar
1/2 cup maple syrup

2 tablespoons vanilla extract
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions

Place half of the bread cubes in a greased 13-in. x 9-in. baking
dish. Top with cream cheese and remaining bread.
In a large bowl, whisk the remaining ingredients. Pour over top.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake
at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or
until a knife inserted near the center comes out clean. Yield: 12
servings.

Christams Salad

CHRISTMAS RIBBON SALAD

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1ST LAYER:

2 (3 oz.) pkgs. lime Jello
2 1/2 c. hot water

Pour into 9x13 pan (glass or enamel). Let stand until firm and refrigerate.

2ND LAYER:

1/4 c. pineapple juice
20 lg. marshmallows, cut up

Heat above ingredients in a pan until the marshmallows melt. Dissolve one 3 ounce package lemon Jello in 1 1/2 cups water. Soften one 8 ounce package cream cheese. Combine the hot marshmallow, pineapple liquid, Jello and cream cheese and mix well. When cool pour over the 1st layer and let stand in refrigerator.

3RD LAYER:

1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. red raspberry Jello
2 1/2 c. hot water

Combine above ingredients. When cool, pour over 2nd layer and let stand until firm. Cut in 2 or 3 inch squares to serve.

Chicken Tortilla

 Chicken Tortilla

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Directions

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

If you want you can substitute tortilla with corn chips.

Pioneer Pantry
White Chili

Ingredients:
1 1/2 pounds skinless, boneless chicken
breast halves - cubed
1 bunch green onions, thinly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 fresh jalapeno peppers, seeded and

minced
1 clove garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon salt

1/2 teaspoon dried sage
1/2 teaspoon ground cumin
1/2 teaspoon ground white pepper
1 tablespoon olive oil
3 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth
2 (14 ounce) cans great Northern beans,
undrained
Directions:
1. In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
2. Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
4. Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

If you don't like, heat adjust the jalapeno peppers.

Pioneer Pantry
Rocky Road Brownies
ingredients

8 oz Butter
8 oz Bittersweet or Semisweet Chocolate
4 Eggs
1/2 teaspoon Salt
1 cup Sugar
1 cup packed Dark Brown Sugar

2 teaspoons Vanilla Extract
1 cup All-Purpose Flour
Topping:
2 cups Mini Marshmallows
1 cup Chopped Nuts (peanuts/pecans/hazelnuts/walnuts and/or pistachios)
1/2 cup Mini Chocolate Chips
1/2 cup Caramel (warm enough to drizzle)

kitchenware

Measuring Spoons
Measuring Cup (set)
9x13 pan/ sheet
Parchment
Mixing Bowl
Whisk

8 oz Butter
8 oz Bittersweet or Semisweet Chocolate
4 Eggs
1/2 teaspoon Salt
1 cup Sugar
1 cup packed Dark Brown Sugar
2 teaspoons Vanilla Extract
Preheat oven to 350°. Prepare half sheet pan with butter, parchment paper and more butter. Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla.
1 cup All-Purpose Flour
Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined. Spread mixture evenly into a prepared half sheet pan. Bake for 20 minutes or until a toothpick comes out somewhat clean.
Topping
2 cups Mini Marshmallows
1 cup Chopped Nuts (peanuts/pecans/hazelnuts/walnuts and/or pistachios)
1/2 cup Mini Chocolate Chips
1/2 cup Caramel (warm enough to drizzle)
Mix marshmallows, nuts, and chocolate chips together. Scatter immediately on hot brownies, then drizzle top with caramel sauce. Return pan to oven for 5 minutes or until marshmallows just begin to melt. Remove pan from oven and let cool. Lift brownies out of sheet pan and cut into squares as big or as small as you like.

Tuna Melts

Added by Ree on June 1, 2011 in Main Courses, Sandwiches

Prep Time 20 Minutes Cook Time

Servings 6

Difficulty Easy

Ingredients

• 5 ounces, weight Tuna
• ¼ cups Finely Chopped Red Onion
• ¼ cups Finely Chopped Red Bell Pepper
• 1 whole Fresh Jalapeno, Finely Chopped
• 2 whole Hard Boiled Eggs, Chopped
• 6 whole Sweet Gerkins, Sliced
• ⅓ cups Mayonnaise
• 2 Tablespoons Dijon Mustard
• Splash Of Pickle Juice
• Salt And Pepper, to taste
• 6 whole English Muffins Split
• 12 slices Cheese (Swiss, Provolone, Muenster)

Preparation Instructions

Combine tuna with onion, bell pepper, jalapeno, eggs, and gerkins. Stir in mayonnaise, Dijon, and pickle juice. Add salt and pepper. Taste and adjust seasonings as needed; be sure not to undersalt.
Preheat oven to 375 degrees.
Place English muffin halves on a large cookie sheet. Place a large spoonful of tuna salad on each of the twelve English muffin halves. Use the spoon to spread/flatten. Put pan into the oven for five minutes, then briefly remove and lay a slice of cheese on each muffin. Return to oven and turn on broiler. Watch carefully to avoid burning; bake until cheese is melted and bubbly.
Remove from oven and serve immediately.

Slow Cooker Beef and Black Bean Soup

Beef and Black Bean Soup (slow cooker)

Ingredients

1 pound lean ground beef (90% lean)
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced

2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice

Directions

In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through. Yield: 10 servings (2-1/2 quarts).

Homemade Crackers

Homemade Wheat Thins
from King Arthur Whole Grain Baking Cookbook

1 1/4 cups (5 oz) whole wheat flour (I used white whole wheat)
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for topping
1/4 teaspoon paprika
4 tablespoons (1/2 stick) unsalted butter
1/4 cup water
1/4 teaspoon vanilla

Preheat oven to 400 F.  Line two baking sheets with parchment paper.

Add the flour, sugar, salt and paprika to a medium bowl and whisk to combine.  Cut the butter into small pieces and add it to the bowl.  Then, using a pastry blender, mix the butter into the dry ingredients thoroughly.  Combine the water and vanilla in a small measuring cup.  Add to the butter/flour mixture and mix until a smooth dough forms.  (My dough was still pretty dry so I added slightly more water before it came together.)

Divide the dough into 4 pieces.  Work with one piece at a time, keeping the others covered with a towel so they don't dry out.  Lightly flour your work surface and rolling pin and roll the dough into a large rectangle.  Lift the dough and turn it as you roll to ensure it's not sticking.  You want to roll the dough as thin as possible, try to make sure it's 1/16-inch thick at most.  If you want all of your crackers to be perfect, trim the edges of the dough so you have a rectangle with even sides.  Use a pizza cutter to cut the rectangle into squares about 1 to 1 1/2 inches wide. 

Transfer the dough squares to the prepared baking sheets.  You don't need to leave much space in between the crackers - they don't spread at all in the oven.  Sprinkle the squares lightly with salt.  Repeat the rolling and cutting process with the remaining 3 pieces of dough.  Save all of your scraps under the towel; reroll them all at once to create a final batch of crackers.  (I covered the baking sheets with towels while I rolled the rest of the dough so the cut crackers wouldn't dry out.)

Bake the crackers, one sheet at a time, until crisp and browned, about 5-10 minutes.  Check the crackers at 5 minutes, and if some of the thinner ones are browning too quickly, remove them to a plate and return the remaining crackers to the oven to finish baking.  The crackers can burn quickly so you want to keep a close eye on them.  Once brown and crisp, transfer to a plate to cool.  Store the crackers in an airtight container.

Beff Stroganoff

Beef Stroganoff
Ingredients

2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup
1 can (10 3/4 ounces) condensed cream of onion soup
1 jar (6 ounces) Green Giant® sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed

1 container (8 ounces) sour cream
6 cups hot cooked noodles or rice

Directions

1In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Layer Grape Salad

Pioneer Pantry
from the kitchen of Pat Gebauer
4 lb. red and green grapes
Glazed Pecans
Mix:
8oz. room temp. cream cheese
8oz. sour cream
1/2 c. sugar
1 t. vanilla

Glazed Pecans:
1 cup brown sugar
1 cup chopped pecans
1 T. butter
2 t. water
Mix and boil until brown
Cool on wax paper and beak apart (like brittle)

Then layer the grapes, cream mixture and then pecans
repeat.

You can buy Pecans that are already glazed to save time and money.

You are going to love this!!!!
Thanks Pat!!!

White Cupcakes

Ingredients:

1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

Directions:

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Tips:

*Recommend: Duncan Hines has reduced the size of their boxed cake mix now... so I'd use Pillsbury or Betty Crocker instead (look for 18.25 ounces)
*You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

Source: RecipeGirl.com (Adapted from weddingcake101.com)

Jam Shortbread Cookies

JAM SHORTBREAD COOKIES

1 c. shortening 1/2 c. granulated sugar 1/2 c. brown sugar 2 eggs 3 tbsp. milk 2 tsp. vanilla 2 2/3 c. sifted all-purpose flour 2 tsp. cream of tartar 1 tsp. soda 1/2 tsp. salt Favorite preserves Cream shortening and sugars; beat in eggs, milk, and vanilla. Sift together dry ingredients; add to creamed mixture. Chill 1 hour.On well-floured surface, roll half the dough at a time to 1/8 inch thick; cut with 2-inch cutter; cut small hole in center of half. Place 1/2 teaspoon preserves on each plain cookie; top with cut out one; seal edges. Bake on ungreased cookie sheet at 350 degrees for 10 to 12 minutes. Makes 42.

Funnel Cakes

Funnel Cakes

 

Ingredients

• 1 1/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 large egg, beaten
• 2 tablespoons granulated sugar
• 1 cup milk, plus more if needed
• Canola oil, for frying
• 1 cup confectioners' sugar
• 1 teaspoon ground cinnamon
• Whipped cream and/or fruit sauce, for serving (optional)

Directions

Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.

Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.

Pina Colada Cheese Cake

Pina Colada Cheese Cake

12 ServingsPrep: 40 min. Bake: 1-1/4 hours + cooling

Ingredients

• 15 shortbread cookies, crushed
• 1 cup flaked coconut, toasted
• 3 tablespoons butter, melted
• FILLING:
• 3 packages (8 ounces each) reduced-fat cream cheese
• 3/4 cup sugar
• 3/4 cup cream of coconut
• 3 tablespoons 2% milk
• 3/4 teaspoon rum extract
• 3 eggs, lightly beaten
• TOPPING:
• 1/2 fresh pineapple, peeled and cored
• 3 tablespoons apple jelly
• Edible blossoms, optional

Directions

• Place a greased 9-in. springform pan on a double thickness of
• heavy-duty foil (about 18 in. square). Securely wrap foil around
• pan.
• 
  
• In a small bowl, combine cookie crumbs and coconut; stir in butter.
• Press onto the bottom of prepared pan. Place pan on a baking sheet.
• Bake at 325° for 8-10 minutes or until set and lightly browned.
• Cool on a wire rack.
• 
  
• In a large bowl, beat cream cheese and sugar until smooth. Beat in

2 of 2

Pina Colada Cheesecake (continued)

Directions (continued)

• the cream of coconut, milk and extract. Add eggs; beat on low speed
• just until combined. Pour over crust. Place springform pan in a
• large baking pan; add 1 in. of hot water to larger pan.
• 
  
• Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set
• and top appears dull. Remove springform pan from water bath. Cool on
• a wire rack for 10 minutes. Carefully run a knife around edge of pan
• to loosen; cool 1 hour longer. Refrigerate overnight.
• 
  
• Thinly slice pineapple; arrange on cheesecake. Warm apple jelly;
• brush over pineapple. Refrigerate until chilled. Just before
• serving, garnish with blossoms if desired.
• 
  
• 
  
• 
  
• Yield: 12 servings.

Dutch Oven Rolls

Dutch Oven Rolls

	2 tbDry yeast
	1 1/4 cWarm water
	1/2 cSugar
	1/2 cButter; melted
	3 Eggs; beaten
	4 1/2 cFlour
	2 tspSalt
	1/4 cupButter; softened
	2 tbHoney

Dutch Oven Rolls Preparation

Dissolve yeast in warm water and sugar. Add butter, eggs and salt to the mixture. Stir in flour to make a soft dough. Let rise until double, about an hour. Mix down and knead a little, using just enough flour to keep dough from sticking to hands. Shape rolls into ball, the size of golf balls and dip in melted butter. Place 2/3 of buttered rolls in 14" dutch oven. Let rolls rise in oven until 2 inches below the top of the pot. Preheat dutch oven lid by placing 17 hot coals on top. Place preheated oven lid on and place 12 coals under the bottom of the oven. Cook for 20 minutes or until golden brown. Turn out of the oven and serve on the lid. Cream together butter and honey to make honey butter. Glaze with honey butter while rolls are hot. Put remaining 1/3 of roll dough in refrigerator and bake later.

•  BLT Salad
•  
• 12 slice(s) of bacon
• 4 cup(s) shredded lettuce
• 16  (sun-dried) tomatoes, drained if packed in oil; rehydrated in hot water if not
• 8 ounce(s) (sliced) white mushroom
• 1/4 cup(s) (sliced) scallions
• 4 tablespoon(s) olive oil
• 3 tablespoon(s) red wine vinegar
• 1/8 teaspoon(s) sugar
• salt and pepper
• (crumbled) blue cheese
• chopped  walnuts

---

Directions

1. A BLT doesn't have to be a sandwich! Fry bacon until crisp; let cool, then coarsely crumble.
2. In large bowl, combine lettuce, sun-dried tomatoes, mushrooms and scallions.
3. In small bowl, whisk together olive oil, red wine vinegar, sugar, and salt and pepper to taste.
4. Toss dressing and bacon with salad mixture; top with crumbled blue cheese and chopped walnuts.

Dutch Oven Potatoes

Ingredients:

• Potatoes 6-8 medium sized bakers (2-3lbs)
• 1 medium yellow onion (sliced)
• 1 Package of bacon
• Mushrooms(optional)
• Grated Cheese
• 1 stick of butter
• 1 can of mushroom soup (10oz)
• Salt
• Pepper

Method:

For 10-12 people I like to use a 10" Dutch oven, it doesn't seem all that big but when it comes time fill the pot with spuds and cheese you will see just how big it is! This dish is so easy but such a crowd pleaser. The Dutch oven should be seasoned, if not then buy one that is, or do it yourself. The bagged baking potatoes work great, so look for a good bag of those, I use 6-8 medium sized potatoes for this recipe. Scrub and wash them, then slice. The thicker the slices the longer it has to cook, medium size slices are perfect for this dish. Start it off with slicing bacon into 1 inch pieces then frying in the bottom of the Dutch oven, when the bacon is done remove it and place on a separate plate. Leave the grease in the bottom of the pot, it will be part of the dish. Layer the potatoes, onions, cheese, bacon and a couple pats of butter o each layer. You may also want to salt and pepper to taste. Three to four layers should fill the Dutch oven at which point, mix the mushroom soup with about half a can of water then pour the diluted soup over the layers. Place the lid on the Dutch oven then used the preferred cooking method. It should take around 45 minutes to an hour depending on how much is in the pot.

Zucchini Pancakes
Yield: 8 to 12
Ingredients:

3 medium zucchini, shredded, about 3 cups shredded
1 teaspoon salt
3 large eggs
3/4 cup good quality grated Parmesan cheese
1 teaspoon dried leaf basil, or about 3 teaspoons finely chopped fresh basil
3 tablespoons flour
1/4 teaspoon ground black pepper
butter

Preparation:
Put the shredded zucchini in a colander and mix with the salt. Cover and let drain for about 1 hour. Refrigerate if draining for a longer period of time.

In a mixing bowl, combine the shredded zucchini with the beaten eggs, cheese, basil, flour, and pepper.

Heat a few teaspoons of butter in a large skillet or griddle over medium heat. Spoon a few tablespoons of the zucchini batter on the skillet for each pancake and cook until browned on the bottom. Turn and cook until browned on the other side.

Serve as an appetizer with a dip or chili sauce, or serve as a side dish with grilled meat or poultry.

Makes 8 to 12, depending on size.

Lemon Curd Filled Cupcakes with Lemon Buttercream

Ingredients

LEMON CUPCAKES
• 1 box Lemon Instant Pudding mix (4 serving size)
• 1 box Lemon Cake Mix
• 4 eggs
• 1 cup water
• 1/2 cup butter, melted
LEMON CURD
• 1 cup white sugar
• 3 eggs
• 1 cup fresh lemon juice (squeezed from 5 lemons)
• zest of 3 lemons
• 1/2 cup unsalted butter, melted
LEMON BUTTERCREAM
• 2 cups (4 sticks) unsalted butter, softened
• 2 pounds powdered sugar
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract (use clear vanilla if you want white frosting)
• zest of 2-3 lemons
• fresh lemon juice from 1-2 lemons (about 1/4 cup)
• 1-3 tablespoons heavy whipping cream (start with one and add until you have desired consistency)
• 
  

Instructions

FOR LEMON CUPCAKES
1. Preheat oven to 350° and line cupcake tins with paper liners.
2. Combine all cupcake ingredients and mix for 2 mins at medium speed.
3. Using a large scoop (I use an ice cream scoop) fill each cupcake line 2/3 full with batter.
4. Bake for 20 minutes, or until cupcakes are springy to the touch and a toothpick inserted comes out clean. Cool completely on wire rack.
5. Once cupcakes have cooled, hollow out a small well in the center of each cupcake using a knife; I like to use an icing tip or apple corer, but a knife works well too.
FOR LEMON CURD
6. Whisk together sugar and eggs in a large microwave safe bowl. Add lemon juice, zest and butter and whisk until well combined.
7. Cook in microwave on high at one minute intervals, stirring after each minute. This should take about 5 minutes, depending on your microwave. Lemon curd is done cooking when it coats the back of a metal spoon.
8. Remove from microwave and cool completely.
9. Spoon lemon curd into each hollowed out cupcake and top with buttercream.
10. Drizzle lemon curd over buttercream, for optional garnish
FOR LEMON BUTTERCREAM
11. In a large bowl, beat butter until creamy. Slowly add salt, vanilla and lemon zest on medium low until smooth and combined (about 1), scrapping sides of bowl as necessary.
12. Slowly add powdered sugar one cup at a time on low until combined, scrape sides of bowl.
13. Add lemon juice and mix until well combined. Increase speed to medium, and beat for 1 min.
14. If buttercream is too thick, slowly add heavy cream 1 tablespoon at a time until you reach the desired consistency. Beat at high speed until frosting is fluffy.

Eastern North Carolina BBQ Sauce
Ingredients:
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper

1 tablespoon hot pepper sauce (e.g.
Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
Directions:
1. Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

Use on pulled pork or chicken.

Garlic Chicken
Ingredients

    2 teaspoons crushed garlic
    1/4 cup olive oil
    1/4 cup dry bread crumbs
    1/4 cup grated Parmesan cheese
    4 skinless, boneless chicken breast halves

Directions

    Preheat oven to 425 degrees F (220 degrees C).
    Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
    Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Quick Southern-Style Baked Beans
recipe by Pam Anderson
Serves up to 18
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

 

 Rocky Road ICE cream

Ingredients:

1 (14 ounce) can sweetened condensed milk 1/2 cup unsweetened cocoa powder 2 cups heavy cream

1 cup light cream 1 tablespoon vanilla extract 1/2 cup chopped pecans 1 cup miniature marshmallows

Directions:

1.	In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
2.	Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

Strawberry and Feta Summer Salad

Ingredients:
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar

2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
Directions:
1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Marinated Grilled Shrimp
Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil

1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and
deveined
skewers
Directions:
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Lemon-Tarragon Chicken Salad

Ingredients

1/2 cup chopped pecans
3/4 cup mayonnaise
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cups chopped cooked chicken
2 celery stalks, finely chopped $
1/2 small sweet onion, finely chopped $
2 cups seedless red grapes, cut in half (optional) $
Garnish: halved lemon slices

Preparation

1. Arrange pecans in a single layer on a baking sheet.
2. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool pecans on a wire rack 15 minutes or until completely cool.
3. Whisk together mayonnaise and next 5 ingredients in a large bowl; stir in pecans, chicken, celery, and onion just until blended. Stir in grape halves, if desired. Garnish, if desired.

substitute 1 1/2 teaspoons dried Tarragon for Fresh.

NO BAKE CARAMEL COOKIES
2 c. sugar 3/4 c. butter 6 oz. can evaporated milk 4 oz. pkg. instant butterscotch pudding mix 3 1/2 c. quick cooking oats Combine sugar, butter, evaporated milk in pan and heat to a boil, stirring constantly. Remove from heat. Add instant pudding mix and oats. Mix together thoroughly. Cool 15 minutes. Drop by teaspoonfuls onto waxed paper.

Honey Mustard Chicken Fingers
These pick-up-and-go crispy chicken fingers are sure to please the pickiest of eaters.
Ingredients
• 6 Tbsp. Mayonnaise
• 1 Tbsp. honey mustard
• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1-1/2 cups finely crushed corn flakes
• 1/4 cup grated Parmesan cheese
Directions
1. Preheat oven to 425°. Combine Mayonnaise with honey mustard in medium bowl; reserve 1/2 for dipping.
2. Add chicken to remaining mayonnaise mixture; stir to coat. Mix corn flakes with Parmesan Cheese, then roll chicken in crumbs.
3. Arrange on un-greased baking sheet. Bake 10 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.

Zuppa Toscana

Zuppa Toscana

Ingredients:

1 (16 ounce) package hot sausage 2 potatoes, cut into 1/4-inch slices 3/4 cup chopped onion 6 slices bacon cooked crumbled(optional) 1 1/2 teaspoons minced garlic

2 cups kale - washed, dried, and shredded 3 can chicken broth 1 1/2 cup heavy whipping cream or half and half

Directions:

1.	Brown the sausage in deep pan (dutch oven type)
2.	Remove cooked sausage and set aside
3.	Place onions and bacon in the same pan and cook over medium heat until onions are almost clear.
4.	Remove bacon and crumble. Set aside.
5.	Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon,  and potatoes, simmer 15 minutes.
6.	Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Orange Banana Smoothie

Pioneer Pantry
Orange Banana Smoothie
4 cups cold milk
8 peeled orange segmented
4 banana
1 cup sugar
4 pinch salt
32 oz vanilla fat-free yogurt
16 ice cubes

In a blender, combine milk, oranges, banana, sugar, salt and yogurt. Blend for about 1 minute. Insert ice cubes, and blend until smooth. Pour into glasses and serve.

Baked Beans
Ingredients

1 large onion, diced
2 (16-ounce) cans pork and beans
3 tablespoons prepared yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
4 tablespoons ketchup
1 tablespoon lemon juice
1/2 pound bacon strips, cut into 1/2-inch pieces

Directions

Preheat oven to 350 degrees F.

In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup, and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.

Asian Chicken Salad

 

Ingredients

• 1/4 cup soy sauce
• 1 teaspoon sugar
• 2 cups cubed cooked chicken
• Oil for deep-fat frying
• 12 wonton wrappers, cut into thin strips
• 1 large bunch green leaf lettuce, chopped (about 12 cups)
• 10 large fresh mushrooms, thinly sliced
• 4 green onions, chopped
• DRESSING:
• 1/2 cup canola oil
• 1/3 cup white wine vinegar
• 1/4 cup sugar
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

• In a large resealable plastic bag, combine soy sauce and sugar. Add chicken; seal bag and turn to coat. Refrigerate overnight.
• Just before serving, in a electric skillet or deep-fat fryer, heat oil to 375°. Fry wonton strips for 1-2 minutes or until golden brown. Drain on paper towels.
• In a large salad bowl, combine the lettuce, mushrooms and onions. Add the wonton strips and chicken with any remaining soy sauce mixture.
• In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle 1/2 to 3/4 cup over salad; toss to coat. Save remaining dressing for another use. Yield: 15 servings.

Cake Mix Brownies

	CAKE MIX BROWNIES	P
1 box chocolate or lemon cake mix 1 stick butter (4 oz), melted 2 eggs 8 oz (1/2 lb or 1/2 box) 10X confectioners' sugar 1 (8 oz.) pkg. cream cheese Mix together cake mix, melted butter and 1 egg. Press into greased sheet cake pan.Mix together 1/2 box sugar, 1 egg and cream cheese. Spread on top of cake mixture. Bake at 325°F for about 25 minutes. Cool in pan and cut into squares.

Black Bean Dip

Pioneer Pantry

BLACK BEAN TORTILLA DIP

1 large can (12-16oz) black beans, drained
1 1/2 teaspoons taco seasoning
1 large onion, chopped
1 celery stalk
4 cloves garlic
3 slices bacon, crisply cooked
salt and pepper, to taste
1/2 teaspoon garlic powder
pinch cayenne pepper

Fill a blender container half way with cold water. Cut celery into 3-4 chunks and onion into quarters; process in the blender (with water) until minced. Drain.

In a skillet, sauté celery, onion and bacon together until bacon is crisp, adding whole garlic cloves half way through cooking and allowing them to take on a toasted color and turning them once or twice. Remove the garlic to blender container if they begin to become too dark.

Drain bacon on paper towels. Add to blender along with garlic cloves and garlic powder, taco seasoning, cayenne, celery, onion and drained black beans. Process until well combined but some small chunks of vegetables remain.

Chicken and Bean Salad

Pioneer Pantry

CHICKEN AND BEAN SALAD

2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves

Combine chicken, beans, onions, in a salad bowl.

In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.

Toss with chicken mixture and serve over lettuce leaves.

Sunny's Fire Cracker Cole Slaw

Recipe courtesy Sunny Anderson, 2011

Prep Time:

30 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

--

Level:

Easy

Serves:

15 to 18 servings

Ingredients

• 2 cups mayonnaise
• 1 cup sour cream
• 1/4 cup apple cider vinegar
• 1 tablespoon adobo sauce, plus more as needed
• 1 chipotle pepper in adobo sauce, finely chopped
• 2 cups carrots, shredded
• 1/2 cup dried cranberries
• 1/2 cup golden raisins
• 2 Granny Smith apples, cored and shredded
• 2 Bosc pears, cored and shredded
• 1 head red cabbage, shredded or sliced thin
• 1 head Savoy cabbage, shredded or sliced thin
• Salt and freshly ground black pepper

Directions

In a large bowl, stir together the mayonnaise, sour cream, apple cider vinegar, adobo sauce and chipotle pepper. Taste, season with salt and pepper and, if needed, add a bit more adobo sauce to make it spicy to your taste. Add the carrots, dried cranberries, raisins, apples, pears and cabbages and then toss to combine. Taste and season with a pinch of salt and a grind or 2 of pepper. Cover and refrigerate at least 1 hour before serving.

Stromboli

Pioneer Pantry
STROMBOLI
2 c. flour
2 tbsp. oil
1 tsp. sugar
1/8 tsp. salt
1 pkg. yeast
3/4 c. warm water

Mix flour, oil, sugar, and salt. Combine water and yeast. Gradually add water and yeast to flour mix. Blend well. Knead 2-3 minutes. Sprinkle a little flour in bowl; put dough in bowl. Cover and let rise in warm oven until double in size.

STROMBOLI FILLING:

1/2 lb. Mozzarella cheese
1/2 lb. Provolone cheese
1/4 lb. American cheese
1/4 lb. hard salami
1/2 lb. ham
1/2 lb. pepperoni

You can substitute other cheese and meat. Roll dough to 1/4 - 1/8 inch thick. Spread small amount of mustard on dough. Alternate layers of cheese and layers of meat on 1/3 of dough. Roll tight, starting with meat end. Seal edges. Bake at 350 degrees for 30 or 45 minutes. Serve with pizza sauce.
You can also use Frozen Bread Dough.

Tabanero Fried Chicken

Tabanero Fried Chicken

1 onion, minced
3 tablespoons Tabanero Hot Sauce
4 cloves garlic, minced
1 tablespoon tomato paste
½ cup pineapple juice
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and freshly ground pepper
3 pounds chicken drumsticks and thighs
Corn oil, for frying
3 cups dry bread crumbs

In a bowl, mix the onion, chiles, garlic, tomato paste, juice and dry spices. Season with salt and pepper. Place the chicken in a large zip top bag, and pour the marinade over. Close, and marinate for 10 minutes.

Pour the oil in to a large skillet, until it reaches halfway up the sides. Heat the oil on high until it reaches 350 degrees, using a thermometer. Pour the bread crumbs onto a large plate. Remove the chicken pieces from the marinade and coat all sides in bread crumbs.

Working in batches, carefully place the chicken in to the hot oil. Cook for 4 minutes per side. Drain the chicken pieces on paper towels, place on a parchment paper-lined baking sheet, and bake in the oven for 10 minutes, flipping the chicken halfway through. Serve hot.

Rhubarb Orange Jame

Pioneer Pantry
Rhubarb Orange Jam
Ingredients

4 cups diced fresh or frozen rhubarb
2 cups water
1 can (6 ounces) frozen orange juice concentrate, thawed
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar

Directions

In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature.
Place the rhubarb in a blender; cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2-1/3 cups. Return to the saucepan.
Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir for 1 minute. Remove from the heat; skim off foam.
Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Refrigerate for up to 3 weeks and freeze for up to 12 months. Yield: 5 half-pints.

Mexican Marinade

This marinade can be used on practically any meat or Mexican-style dish. You'll get a great lime and cilantro flavor without overpowering the flavor of the meat.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Makes about 2 cups

Ingredients:

• 1/3 cup cider vinegar
• 1/3 cup white vinegar
• 1/3 cup olive oil
• 1/3 cup fresh cilantro, chopped
• 6 cloves garlic, minced
• juice of 1 lime
• 2 tablespoons cumin
• 1 tablespoon black peppercorns
• 1 tablespoon dried oregano
• 1 teaspoon salt

Preparation:

Combine all ingredients and mix well. This marinade works best if it is made a day in advance so the flavors can blend. Marinate beef, lamb and pork for about 6 hours, poultry for 4 hours and fish for 1 hour.