Ingredients 1/2 cup butter, cubed1/2 cup milk1 cup sugar1 teaspoon vanilla extract1/2 teaspoon salt25 caramels3 cups quick-cooking oats1 cup sweetened shredded coconut Preparation In a heavy saucepan, bring butter and milk to a boil; add sugar, vanilla and salt. Cook for 1 minute. Add caramels and stir until melted, about 4 minutes. Stir in oats and coconut. Drop by heaping tablespoonfuls onto waxed paper. Let stand until set.
Ingredients 2 slices rustic bread 6 tbsp. spanish extra-virgin olive oil 6 ripe plum tomatoes 1 clove garlic 1 tbsp. chopped fresh flat leaf parsley Sea salt to taste 1 tbsp. sherry vinegar 1 green bell pepper 1 scallion 1 c. quartered green olives 3 clove garlic 1/2 tsp. Sea salt 1 c. well-packed chopped parsley leaves 1/4 c. spanish extra-virgin olive oil 1 tsp. sherry vinegar Preparation Step 1For Salad: Preheat oven to 450 degrees F....
Ingredients 2 quarts water8 teaspoons chicken bouillon granules6-1/2 cups uncooked wide egg noodles2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted3 cups cubed cooked chicken1 cup sour creamMinced fresh parsley Preparation In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. Remove from the heat; stir in the sour cream....
Ingredients 4 Cornish game hens (20 to 24 ounces each)1/4 cup butter, melted1 teaspoon salt1/2 teaspoon pepper3/4 cup orange juice1/2 cup packed brown sugar1/2 cup Madeira wine, sherry or chicken broth2 tablespoons lemon juice1 teaspoon ground mustard1/4 teaspoon ground allspice Preparation Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper....
Ingredients 1 boneless pork shoulder roast (3 to 4 pounds)1 cup packed brown sugar1/3 cup unsweetened apple juice1/3 cup reduced-sodium soy sauce1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons cornstarch3 tablespoons cold water Preparation Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 8 hours or until meat is tender....
Ingredients 1/4 cup butter, cubed4 cups chopped cabbage3/4 cup chopped onion1 teaspoon caraway seeds1 can (12 ounces) corned beef or 12 ounces deli corned beef, chopped2 cups shredded Swiss cheese1/4 cup Thousand Island salad dressing2 tubes (12 ounces each) refrigerated buttermilk biscuits Preparation In a large skillet, melt butter; stir in the cabbage, onion and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside....
Ingredients 1-1/4 cups butter, softened, divided1-1/2 cups packed brown sugar, divided3-1/2 cups old-fashioned oats, divided1 cup all-purpose flour1 can (14 ounces) whole-berry cranberry sauce1/2 cup finely chopped pecans Preparation In a large bowl, cream 1 cup butter and 1 cup brown sugar until light and fluffy, 5-7 minutes. Combine 2-1/2 cups oats and the flour. Gradually add to creamed mixture until crumbly. Press into a greased 13x9-in. baking pan. Spread with cranberry sauce....
Ingredients 1 cup all-purpose flour2/3 cup old-fashioned oats1/3 cup sugar2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 egg1/2 cup 2% milk1/2 cup mashed ripe banana2 tablespoons canola oil1/2 cup dried cranberries1/4 cup chopped pecans Preparation In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. Coat muffin cups with cooking spray; fill two-thirds full with batter....
Ingredients 3/4 cup buttermilk2 cups 2% cottage cheese1 envelope ranch salad dressing mixSalad greens and vegetables of your choice Preparation In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth. Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad.
Ingredients 12 oz. farfalle pasta 3 tbsp. unsalted butter 2 large Bartlett pears Salt and freshly ground pepper 1/2 c. mascarpone 1/2 c. freshly grated Pecorino Romano cheese 2 tbsp. finely chopped flat-leaf parsley Preparation Step 1In a large pot of boiling salted water, cook the farfalle pasta until al dente. Drain the farfalle thoroughly, reserving 3/4 cup of the pasta cooking water.Step 2Meanwhile, in a large, deep skillet, melt the butter....
Ingredients 1 package (9 ounces) refrigerated fettuccine or linguine1 tablespoon butter1/2 pound sliced fresh mushrooms1 small onion, chopped10 ounces fresh baby spinach (about 12 cups) 1 jar (15 ounces) Alfredo sauce1/4 pound thinly sliced prosciutto, coarsely choppedCoarsely ground pepper, optional Preparation Cook fettuccine according to package directions; drain. Meanwhile, in a large skillet, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in spinach just until wilted....
Ingredients 1 tablespoon Dijon mustard1 tablespoon lime juice 1 teaspoon adobo seasoning 4 boneless pork loin chops (4 ounces each) 4 slices deli ham (about 3 ounces)4 slices Swiss cheese2 tablespoons chopped fresh cilantroOptional: Mayonnaise, additional Dijon mustard and thinly sliced dill pickles Preparation Mix mustard, lime juice and adobo seasoning. Lightly pound pork chops with a meat mallet to 1/2-in. thickness; spread both sides with mustard mixture. Refrigerate, covered, 3-4 hours....
Ingredients 1 large cucumber, finely chopped2 medium green peppers, finely chopped2 medium tomatoes, finely chopped1 small red onion, finely chopped1 small navel orange, segmented and chopped2 tablespoons lemon juice1 tablespoon minced fresh cilantro1 tablespoon minced fresh parsley1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon hot pepper sauce1/8 teaspoon pepper1 medium peach, peeled and finely chopped1 small banana, finely chopped Preparation In a large bowl, combine the first 12 ingredients. Refrigerate at least 30 minutes to allow flavors to blend....
Ingredients 10 medium red potatoes, cubed3 bay leaves1-1/2 teaspoons kosher salt, divided1 medium green pepper, chopped1 medium sweet red pepper, chopped1 medium onion, chopped4 tablespoons olive oil, divided1 can (15 ounces) black beans, rinsed and drained1 cup frozen corn1 jalapeno pepper, seeded and chopped2 teaspoons ground cumin1-1/2 teaspoons garlic powder1-1/2 teaspoons paprika1/2 teaspoon pepper10 large eggs, beaten10 flour tortillas (10 inches), warmed4 cups shredded cheddar-Monterey Jack cheese Preparation Place the potatoes, bay leaves and 1/2 teaspoon salt in a Dutch oven and cover with water....
Ingredients 2 cups sugar1-1/2 cups canola oil2 large eggs, room temperature1/2 cup molasses4 cups all-purpose flour4 teaspoons baking soda3 teaspoons ground ginger2 teaspoons ground cinnamon1 teaspoon saltAdditional sugar2 packages (10 to 12 ounces each) white baking chips1/4 cup shortening Preparation Preheat oven to 350°. In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well....
Ingredients 1-1/4 cups whole milk12 fresh basil leaves 1 cinnamon stick (3 inches)1/2 cup sugar 4 large egg yolks, lightly beaten3/4 cup heavy whipping cream1/4 teaspoon vanilla extractGround cinnamon, optional Preparation In a small saucepan, heat milk to 175°. Remove from the heat; add basil and cinnamon stick. Cover and steep 30 minutes. Strain, discarding basil and cinnamon stick. Return to the heat; stir in sugar until dissolved. Whisk a small amount of the hot mixture into egg yolks....
Ingredients 4 cups all-purpose flour2 cups sugar, divided2 teaspoons baking soda1 teaspoon salt2 large eggs, room temperature2 cups buttermilk1/2 cup canola oil1/2 cup raisins3 teaspoons ground cinnamon Preparation Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside....
Ingredients 2 small acorn squash1/4 cup mango chutney1/4 cup sweetened shredded coconut3 tablespoons butter, melted1/4 teaspoon salt1/8 teaspoon pepper Preparation Cut each squash in half; remove and discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender. Turn squash cut side up. Mix chutney, coconut and melted butter; spoon into centers of squash. Sprinkle with salt and pepper. Microwave, covered, on high for 2-3 minutes or until heated through....
Ingredients 5 c. heavy cream 3 c. sugar 1 lb. unsalted butter 1/4 c. cornstarch 1 tsp. pure vanilla extract 9 c. shredded sweetened coconut Preparation Step 1Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolvedStep 2Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute....
Ingredients 1-1/2 cups graham cracker crumbs6 tablespoons butter, melted5 packages (8 ounces each) cream cheese, softened1 cup sugar1-1/2 cups white baking chips, melted and cooled3/4 cup coconut milk2 teaspoons coconut extract1 teaspoon vanilla extract4 large eggs, lightly beaten3/4 cup sweetened shredded coconut, toasted, divided Preparation Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan....
