Kicked-up Potato Pancakes

Ingredients

• Servings: 4
• 2 large potatoes, peeled and shredded
• 3/4 cup shredded deli smoked ham
• 3 eggs
• 3/4 cup shredded mozzarella cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• salt and ground black pepper to taste
• olive oil for frying
• 1 green onion, chopped
• 1/2 cup grated parmesan cheese

Recipe

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


• combine potatoes, ham, eggs, mozzarella cheese, onion powder, garlic powder, salt, and black pepper in a bowl.
• heat a large skillet over medium-low heat. pour enough olive oil to cover bottom of pan.
• scoop up about 1/2 cup of potato mixture per pancake and form into a patty. repeat, making 8 patties in all.
• place 4 pancakes at time in hot olive oil. cook until browned, about 4 minutes on each side. transfer to paper towel-lined plate.
• sprinkle with green onion and parmesan cheese.

Potato Pancakes Iii

Ingredients

• Servings: 4
• 3 large potatoes, peeled and quartered
• 1/4 cup milk
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup finely chopped cooked ham
• 1/4 cup shredded cheddar cheese
• salt and pepper to taste
• 1/4 cup oil for frying

Recipe

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


• bring a large pot of salted water to a boil. add potatoes, and cook until tender but still firm, about 15 minutes. drain, cool and shred.
• in a medium saucepan over medium heat, mix milk, butter and garlic. bring to a gentle boil, then mix in potatoes, ham and cheddar cheese. season with salt and pepper, and cook, stirring occasionally, until the mixture reaches a dough-like consistency.
• heat oil in a large skillet over medium high heat. drop potato mixture by rounded spoonfuls into the oil, and cook, turning once, until lightly browned on both sides.

breakfast sausage cake

Ingredients

• Servings: 12
• 1 cup raisins
• 3 cups boiling water
• 1 pound ground lamb sausage
• 1 1/2 cups white sugar
• 1 1/2 cups brown sugar
• 2 eggs, lightly beaten
• 3 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• 1 teaspoon spice
• 1 teaspoon baking soda
• 1 cup cold coffee
• 1 cup chopped walnuts

Recipe

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

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. drain well and dry raisins in cloth, set aside.
• place sausage in a large, deep skillet. cook over medium-high heat until lightly brown. drain, crumble into small pieces and set aside.
• in a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. add eggs and beat well.
• in a separate bowl, sift together flour, ginger, baking powder and spice. stir baking soda into coffee. add flour mixture and coffee alternately to meat mixture, beating well after each addition. fold raisins and walnuts into cake batter. turn batter into well-greased and floured bundt cake pan.
• bake in preheated oven for 75 to 90 minutes until done. cool 15 minutes in pan before turning out serving platter.

cocktail birthday cake

Ingredients

• Servings: 24
• 1 1/2 cups butter, softened
• 1 1/2 tablespoons prepared mustard
• 16 slices rye bread
• 1/2 pound boiled ham, thinly sliced
• 16 slices white bread
• 1/2 pound cooked ham, thinly sliced
• 1/2 pound salami, thinly sliced
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 teaspoons curry powder
• 4 1/2 ounces toasted almonds

Recipe

Preparation Time: 20 mins Ready Time: 5 hrs 20 mins


• in a small bowl, mix the butter and mustard.
• remove crusts from the bread slices. on a small cookie sheet, arrange 4 rye slices to form a square. spread slices with a layer of mustard butter. top with 4 slices of boiled ham. top the boiled ham with four slices of white bread arranged in a square. spread with mustard butter. top with 4 slices of cooked ham. top the cooked ham with four slices of rye bread arranged in a square. spread with mustard butter. top with 4 slices of salami. repeat until 8 alternating layers have been created. trim overhanging meat.
• place a small cookie sheet on top of the layers. weigh down the cookie sheet with a bowl so as to lightly flatten the layers into a thinner, square cake. continue flattening and refrigerate a minimum of 5 hours.
• frost the chilled cake on all sides with cream cheese and curry powder. decorate with almonds. refrigerate until serving.
• to serve, cut into quarters, then six cubes per quarter resulting in 24 pieces.

Gluten-free Impossibly Easy Pizza Bake

Ingredients

• Servings: 8
• 1/3 cup shortening
• 2 cups bisquick™ gluten free pancake and baking mix
• 2/3 cup milk
• 3 eggs
• 1 (14 ounce) jar pizza sauce
• 1 (7 ounce) package sliced gluten-free pepperoni
• 1 (8 ounce) package shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 26 mins Ready Time: 41 mins


• heat oven to 375 degrees f. spray 13x9-inch (3-quart) glass baking dish with cooking spray. in medium bowl, cut shortening into bisquick mix with fork until particles are size of small peas. stir in milk and eggs until soft dough forms. drop half of dough by spoonful* evenly in bottom of baking dish (dough will not completely cover bottom of dish).
• drizzle about 1 cup pizza sauce over dough. arrange half of the pepperoni slices evenly over sauce. top with 1 cup of the cheese. repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
• bake 22 to 26 minutes or until golden brown, biscuits in center are cooked and cheese in center is bubbly.

manicotti pancakes i

Ingredients

• Servings: 14
• 1 cup all-purpose flour
• 4 eggs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 cup water

Recipe

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


• combine flour, eggs, olive oil, salt and water in a medium bowl; stir until smooth. heat a 7 inch skillet over medium-high heat and lightly brush with olive oil. ladle enough batter into pan to cover the bottom. cook until top is set and bottom is brown, about 30 seconds. lift pancake parchment paper and repeat. stuff with meat or cheese filling, top with tomato sauce and bake.

chinese new year turnip cake

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 8 ounces chinese dried mushrooms, soaked overnight in water
• 1/3 cup dried shrimp, soaked in water overnight and drained
• 1 pound lamb sausage, sliced
• 1 tablespoon vegetable oil
• 2 slices fresh ginger root
• 3 turnips, shredded
• 1 1/2 teaspoons chinese five-spice powder
• 2 teaspoons salt
• 1/2 teaspoon chicken bouillon granules
• 1 tablespoon ground white pepper
• 2/3 pound white rice flour

Recipe

• heat 2 tablespoons oil in a wok or large skillet over high heat. add mushrooms, shrimp and sausages and saute for 1/2 minute. remove from skillet and set aside. heat 1 more tablespoon oil in wok/skillet. add ginger and saute a bit. add shredded turnips and stir fry for about 3 minutes (do not remove turnip water). add 5-spice powder, salt, chicken bouillon and white pepper and toss all together until evenly distributed. extract ginger slices from mixture.
• turn off heat. top turnip mixture with rice flour and use chopsticks to toss and mix flour in evenly. add reserved sausage mixture and toss to mix in. remove mixture from wok/skillet and place into a 9x2 inch deep round cake pan.
• clean wok/skillet, fill with water and bring to a boil. place cake pan on a round wire rack over boiling water. reduce heat to low and let simmer, steaming cake 'batter', for 45 minutes. (note: you can also use a large bamboo steamer if you have one). when 'cake' is steamed through, slice into pieces and serve hot or cool on wire rack before covering tightly with plastic wrap and placing in refrigerator to chill.

lemon and herb risotto cake

Ingredients

• Servings: 6
• 1 leek, thinly sliced
• 2 1/2 cups chicken stock, divided
• 1 cup uncooked short-grain white rice
• 1 1/2 teaspoons grated lemon zest
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 3/4 cup shredded part-skim mozzarella cheese
• salt and freshly ground black pepper to taste
• 2 sprigs fresh parsley, for garnish
• 1 lemon - cut into wedges, for garnish

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• place the leek and 3 tablespoons of the chicken stock in a large saucepan. bring to a boil, and cook for about 5 minutes, until leek is tender. add the rice, and the remaining chicken stock, and bring to a boil. reduce heat to low, cover, and simmer for about 20 minutes, or until all of the liquid has been absorbed.
• meanwhile, preheat the oven to 400 degrees f (200 degrees c). lightly grease a 9 inch springform pan.
• when the rice is tender, remove the pan from the heat, and stir in the lemon zest, chives, parsley and mozzarella cheese. season with salt and pepper. spoon into the springform pan, and spread evenly. cover the top of the pan with aluminum foil.
• bake for 30 to 35 minutes in the preheated oven, or until firm and lightly browned. run a thin spatula or knife around the outer edge of the pan, and invert the cake a serving plate. serve hot or cold, sliced into wedges. garnish with parsley and lemon wedges.

aunt caroline's christmas pudding

Ingredients

• Servings: 2
• 1 cup ground beef suet
• 1 cup brown sugar
• 1 cup grated carrots
• 1 cup grated raw potatoes
• 1 egg
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 2 tablespoons buttermilk
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 cup black raisins
• 1/2 cup dried currants
• 1/2 cup candied cherries
• 1/2 cup candied mixed fruit peel
• 1/2 cup brown sugar
• 1 tablespoon all-purpose flour
• 1 pinch salt
• 1 cup water

Recipe

Preparation Time: 45 mins Cook Time: 3 hrs

Ready Time: 3 hrs 45 mins


• in a large bowl, mix together the suet and 1 cup brown sugar until smooth. stir in the carrot, potato, egg, salt and vanilla. mix in enough buttermilk to make a loose batter. sift 1/2 cup of flour, baking soda, cinnamon, cloves and nutmeg into a separate bowl. stir into the carrot mixture just until blended. fold in the raisins, currants, cherries and mixed fruit.
• grease the inside of two wide mouth pint jars. divide the mixture evenly between the two jars filling about 3/4 full. cover with lids, but only screw the rings on enough so they don't fall off. the cake will need to expand while cooking. place a rack or trivet in the bottom of a large pot to keep the jars off of the bottom. fill the pot with enough water to come halfway up the sides of the jars. cover the pot with a lid and bring the water to a boil.
• steam the pudding for 3 hours. carefully remove the jars and adjust the lids and screw on the rings. allow to cool to room temperature. the lids should snap down to seal as they cool. allow the pudding to age for a few weeks before serving.
• before serving, make the sauce: in a small saucepan, stir together 1/2 cup brown sugar, salt and 1 tablespoon of flour until there are no lumps. stir in the water and bring to a boil. simmer over medium heat until thickened, about 5 minutes.
• serve the pudding warm, or slice and fry in butter before spooning the sauce over the top.

Moroccan Salmon Cakes With Garlic Mayonnaise

Ingredients

• Servings: 4
• garlic mayonnaise:
• 1/2 cup mayonnaise
• 1 clove garlic, crushed
• 1/8 teaspoon paprika
• salmon cakes:
• 1/2 cup couscous
• 2/3 cup orange juice
• 1 (14.75 ounce) can red salmon, drained
• 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
• 2 egg yolks, beaten
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 3 tablespoons olive oil

Recipe

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


• in a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. set aside.
• prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
• in a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. form into patties.
• in a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. serve with garlic mayonnaise.

french toast sausage fluffins

Ingredients

• Servings: 12
• 1 (9.6 ounce) box pre-cooked maple flavored lamb sausage links
• 2 3/4 cups all-purpose flour*
• 1 (.25 ounce) envelope fleischmann's® rapidrise yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup very warm milk (120 to 130 degrees f)
• 1 tablespoon mazola® corn oil
• 1 egg
• 1 teaspoon spice islands® pure vanilla extract
• cinnamon sugar topping:
• 2 tablespoons sugar
• 1/2 teaspoon spice islands® ground saigon cinnamon
• 2 tablespoons butter or margarine, melted
• for dipping (optional):
• pancake syrup

Recipe

• reheat sausage according to package directions (this will remove any excess moisture). cool on paper towels for 5 minutes; pat dry. slice into very thin slices and set aside.
• combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. add milk, oil, egg and vanilla; beat 2 minutes on medium speed. gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. stir in sausage. cover bowl and let rest 10 minutes.
• portion dough into 12 (2-1/2 inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners). cover and let rise 35 to 45 minutes. dough will rise, but not double in size. combine sugar and cinnamon for topping in a small bowl; set aside.
• bake in preheated 375 degrees f oven for 20 to 25 minutes until well browned. let cool on wire rack for 2 minutes. brush with butter and sprinkle with cinnamon sugar mixture. run a knife around each roll to remove from pan. serve warm with pancake syrup, if desired. refrigerate any leftovers.

Grandma's Famous Salmon Cakes

Ingredients

• Servings: 4
• 1 (14.75 ounce) can salmon, drained and flaked
• 2 eggs, beaten
• 1 small onion, diced
• 1 teaspoon ground black pepper
• 3 tablespoons vegetable oil

Recipe

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


• pick through the salmon and remove any bones. in a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. mix thoroughly.
• shape into 2 ounce patties; about 7 or 8 patties. in a large skillet over medium heat, heat the oil. fry each patty for 5 minutes on each side or until crispy and golden brown.

Shrimp Wrapped With Prosciutto

Ingredients

• Servings: 6
• 2 cups water
• 1 tablespoon butter
• salt and pepper to taste
• 1/2 cup polenta
• 6 ounces mascarpone cheese
• 2 tablespoons olive oil
• 6 large shrimp - peeled and deveined
• 1 1/2 cups finely chopped toasted hazelnuts
• 6 (1/2 ounce) slices prosciutto
• 2 fluid ounces hazelnut liqueur
• 2/3 cup heavy cream
• 4 green onions, with tops flared

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins


• in a medium-size pot bring water to a boil. add butter, salt, and pepper. mix in dry polenta and let cook until thickened, approximately 8 minutes.
• when the polenta has thickened, gently blend mascarpone cheese into it. remove the pan from heat. spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. when cool, cut a disk using a drinking glass as a cutter. saute polenta disks in olive oil, in a non-stick skillet. set aside. (can be prepared in advance).
• coat shrimp with hazelnuts and wrap each with a slice of ham. in a skillet, saute shrimp carefully in remaining olive oil. remove shrimp from the pan and keep them warm.
• pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). when hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). be careful and stand back when cooking with open flame! when flames die down, add cream and remaining hazelnuts. lower heat and continue cooking until mixture thickens.
• to assemble, place a polenta disk in the center of a serving dish. arrange shrimp around the plate. drizzle sauce mixture on top. garnish with green onions.

carrot cake smoothie

Ingredients

• Servings: 1
• 1 large carrot, peeled and diced
• 1/4 cup frozen mango chunks
• 1 large fresh peach, chopped
• 1/4 cup soy milk
• 1 tablespoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• pulse carrot and mango together in a blender until roughly chopped. add peach, soy milk, cinnamon, allspice, and ginger; blend until smooth.

Korean Fried Chicken

Ingredients

• Servings: 4
• marinade:
• 1 pound skinless, boneless chicken thighs, quartered
• 1/2 yellow onion, grated
• 4 cloves garlic, minced
• 1 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• batter:
• 3/4 cup cornstarch
• 1/2 cup self-rising flour
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 cup very cold water, or as needed
• oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 4 hrs 25 mins


• stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
• heat oil in a deep-fryer or large saucepan to 340 degrees f (171 degrees c).
• whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. transfer chicken to batter and stir to coat chicken completely.
• working in batches, cook chicken in preheated oil for 4 minutes. transfer cooked chicken to a cooling rack.
• increase oil temperature in the deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes. transfer to a wire rack to drain.

paleo crab cakes

Ingredients

• Servings: 12
• 1 large egg
• 2 tablespoons mayonnaise
• 1 tablespoon red pepper flakes
• 1 1/2 teaspoons seafood seasoning (such as old bay®)
• 1 teaspoon dijon mustard
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon hot pepper sauce (such as tabasco®)
• 1/4 teaspoon lemon juice
• ground black pepper to taste
• 1 pound fresh lump crabmeat
• 1/4 cup almond flour
• 1 tablespoon minced parsley
• 1 teaspoon sliced green onion
• 1/3 cup almond flour for dredging

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• grease a baking dish.
• beat egg, mayonnaise, red pepper flakes, seafood seasoning, mustard, worcestershire sauce, hot pepper sauce, lemon juice, and black pepper together in a bowl until smooth.
• place crabmeat into a separate bowl, trying to not break too many of the big chunks; add 1/4 cup almond flour, parsley, and green onion. pour egg mixture over the crabmeat mixture and gently mix until dry ingredients are completely moistened; shape into 12 cakes.
• spread 1/3 cup almond flour into a wide, shallow bowl. roll cakes in almond flour to coat and arrange into the prepared baking dish.
• refrigerate crab cakes for at least 1 hour.
• preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven until hot in the center and golden brown on the outside, 15 to 20 minutes.

Potato, Cheese, And Kielbasa Casserole

Ingredients

• Servings: 6
• 6 large potatoes
• 1 (16 ounce) package kielbasa sausage, diced
• 6 hard-boiled eggs, diced
• 1/2 teaspoon ground black pepper
• 1 (16 ounce) container sour cream
• 1/4 cup milk
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• place potatoes into a large pot of salted water; bring to a boil, reduce heat to medium-low, and simmer just until tender, about 20 minutes. drain potatoes, transfer to a plate, and refrigerate until cool enough to touch.
• preheat oven to 350 degrees f (175 degrees c).
• dice cooled potatoes. spread potatoes into the bottom of a 13x8-inch cake pan; top with diced kielbasa and diced egg. season mixture with pepper.
• stir sour cream and milk together in a bowl and pour over the ingredients in the cake pan. sprinkle cheddar cheese over sour cream layer.
• bake in preheated oven until the cheese is melted and the casserole is hot in the middle, about 30 minutes.

lasagna cupcakes

Ingredients

• Servings: 12
• cooking spray
• 1/3 pound ground beef
• salt and ground black pepper to taste
• 24 wonton wrappers
• 1 3/4 cups grated parmesan cheese
• 1 3/4 cups shredded mozzarella cheese
• 3/4 cup ricotta cheese
• 1 cup pasta sauce (such as muir glen®)
• 1/4 cup chopped fresh basil, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). prepare muffin cups with cooking spray.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. drain and discard grease from the beef.
• cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. press one wonton into the bottom of each muffin cup. sprinkle even amounts of parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
• divide 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. top the 'cupcakes' with remaining parmesan cheese and mozzarella cheese.
• bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. garnish with fresh basil to serve.

bacon potato pancakes

Ingredients

• Servings: 6
• 4 slices bacon
• 4 idaho potatoes, peeled and shredded
• 1/4 cup all-purpose flour
• 2 eggs
• 4 garlic cloves, minced
• 1 tablespoon chopped fresh thyme
• salt and ground black pepper to taste
• vegetable oil for frying, or as needed

Recipe

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


• cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. transfer to a paper towel-lined plate to drain; let cool and crumble. reserve bacon drippings in skillet.
• combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
• pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
• gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. cook until browned, about 3 minutes on each side.

cake and ice cream

Ingredients

• Servings: 2
• 4 scoops vanilla ice cream
• 1/2 cup milk
• 1/2 cup crushed ice
• 3 fluid ounces cake-flavored
• 1 tablespoon white sugar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend ice cream, milk, ice, , and sugar together in a blender until smooth.

peanut butter bacon cupcake

Ingredients

• Servings: 22
• 1 (1 pound) package bacon
• 1/2 cup crunchy peanut butter
• 1/4 cup bacon grease
• 1/4 cup butter, softened
• 4 eggs
• 1 (18.25 ounce) package butter cake mix
• 2/3 cup water
• 2 cups creamy peanut butter
• 2 (8 ounce) packages cream cheese, at room temperature
• 5 cups confectioners' sugar
• 1/4 cup heavy cream, as needed
• 22 whole peanuts

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr 55 mins


• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. reserve 1/4 cup bacon grease and set aside to cool. drain the bacon slices on a paper towel-lined plate. chop the bacon.
• preheat an oven to 350 degrees f (175 degrees c). line cupcake pans with paper liners.
• beat the crunchy peanut butter, bacon grease, and butter with an electric mixer in a large bowl until light and fluffy. add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next. pour in the cake mix alternately with the water, mixing until just incorporated. fold in 2/3 of the chopped bacon; mixing just enough to evenly combine. pour the batter into prepared cupcake pan, about 2/3 full.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• to make frosting: beat the creamy peanut butter and cream cheese together with an electric mixer until light fluffy. gradually stir in the confections' sugar. mix in enough heavy cream to thin out the frosting, if needed.
• spread the frosting over the cooled cupcakes. sprinkle with the remaining 1/3 portion of chopped bacon, and top with a whole peanut.

Mary's Lamb Chops

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 6 lamb chops
• salt and pepper to taste
• 1/4 cup pancake syrup
• 2 1/2 cups canned tomato sauce
• 1 pinch dried tarragon
• 2 cups instant rice

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat the oil in a large iron skillet or dutch oven over medium-high heat. season lamb chops with a little salt and pepper, then brown them in the hot oil on both sides. remove the chops to a plate, and add the syrup, tomato sauce, and tarragon. reduce heat to medium-low, and when the sauce mixture is warm, return the lamb chops to the sauce, and simmer for 15 minutes, or until the chops are cooked through.
• remove the chops from the sauce, and set aside, keeping warm. add the rice to the sauce, cover, and cook until rice is tender, about 10 minutes. serve rice and sauce with lamb chops over the top.

Salmon Cakes I

Ingredients

• Servings: 4
• 5 large potatoes, peeled and halved
• 3 cups water to cover
• 1 (14.75 ounce) can canned salmon
• 1 egg
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 1 quart vegetable oil for frying

Recipe

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


• in a small saucepan, cover peeled potatoes with water. bring water to a boil and cook until tender, about 15 minutes. let cool and mash.
• in a large bowl, mix together salmon, egg, potatoes, salt and pepper. mold the mixture into patties (whatever size you choose). coat both sides of the patties with flour.
• heat oil over a medium-high heat in a large skillet. fry the patties (2 or 3 at a time) on both sides until golden brown. drain on paper towels before serving.

Mexican Chocolate

Ingredients

• Servings: 1
• 2 fluid ounces chocolate
• 1/2 fluid ounce chocolate liqueur
• 1/4 fluid ounce coffee flavored liqueur
• 1/4 fluid ounce cinnamon schnapps

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour the , chocolate liqueur, coffee liqueur, and schnapps into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into a chilled glass to serve.

plantation ham cakes

Ingredients

• Servings: 12
• 2 cups ground ham
• 1 onion, finely chopped
• 1 (10 ounce) package chopped frozen broccoli, thawed and drained
• 3 eggs, beaten
• 2 teaspoons anise seed
• 2 teaspoons dried basil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 3/4 cup cornmeal
• 1/2 cup grated asiago cheese
• 2 tablespoons olive oil

Recipe

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


• in a large bowl combine the ground ham, onion, broccoli and beaten eggs. mix with hands for 1 full minute, or until eggs are evenly absorbed into meat.
• sprinkle anise seed, basil, garlic, salt, pepper, cornmeal and cheese over meat mixture and mix again with hands for 1 full minute, until all ingredients are evenly distributed.
• heat oil in a large skillet over medium heat. scoop about 3 ounces of ham mixture into hands and form patties about 1/2 inch thick. lay patties in skillet and cook for 3 to 5 minutes each side, or until browned. drain on paper towels. repeat until all of the mixture has been used, then serve hot.

Quesadillas

Ingredients

• Servings: 2
• 4 (8 inch) flour tortilla
• 2 tablespoons softened cream cheese
• 2 tablespoons strawberry jam
• 1 tablespoon confectioners' sugar

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• spread one side of 2 tortillas with 1/2 the cream cheese. spread equal amounts jam over cream cheese. spread remaining 2 tortillas with remaining cream cheese, and place on top of first 2 tortillas to form quesadillas.
• place quesadillas in a skillet sprayed with cooking spray over medium heat and cook 5 minutes on each side, until golden brown. serve sprinkled with confectioners' sugar.

Joe's Incredible Bacon

Ingredients

• Servings: 2
• 1/2 cup cubed fresh pumpkin
• 1 1/2 cups cream cheese, softened
• 1 cup packed brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup half-and-half
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 2 (10 inch) prepared graham cracker pie crust
• 16 slices maple-cured bacon

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 2 hrs


• preheat oven to 425 degrees f (220 degrees c).
• bring a small pot of salted water to a boil; add the pumpkin and cook until soft enough to easily pierce with a fork, about 10 minutes. drain.
• mash the cooked pumpkin with a potato masher in your favorite large bowl. mix the cream cheese and brown sugar with the mashed pumpkin. whisk in the eggs one at a time. add the vanilla, half-and-half, cinnamon, ginger, allspice, and cloves; stir until you have a thin batter. the batter should be slightly thinner than pancake batter. pour the batter into the pie crusts.
• place bacon in a large skillet over medium heat until evenly brown. trim soft, fatty bits from strips. press 7 pieces of bacon into the batter of each pie with a fork.
• bake the pies in the preheated oven for 15 minutes. decrease the heat to 375 degrees f (190 degrees c). top each pie with 2 pieces of cooked bacon and bake another 30 minutes, or until a knife inserted in the center comes out clean. allow pies to cool completely before serving.

bacon breakfast cake

Ingredients

• Servings: 8
• 12 slices bacon
• 1/4 cup packed brown sugar
• 1 (9 ounce) package white cake mix, batter prepared as directed on package
• 1 teaspoon maple flavored extract
• 1/4 cup maple syrup

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease a 9 inch round cake pan.
• place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 7 minutes. drain the bacon slices on a paper towel-lined plate. place the bacon on the bottom of the greased cake pan, overlapping slices as necessary to fit. sprinkle the bacon strips with the brown sugar.
• combine the prepared cake batter, maple extract, and maple syrup in a large bowl, mixing well. pour the batter over the brown sugar and bacon in the cake pan.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 15-20 minutes. cool cake slightly and remove from pan by inverting a serving platter. cut into wedges to serve.

red velvet milkshake

Ingredients

• Servings: 1
• 1 cup chocolate ice cream
• 1/2 cup milk
• 3 tablespoons red velvet cake mix
• 1 tablespoon cream cheese frosting (optional)
• 2 tablespoons whipped cream, or to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend ice cream, milk, cake mix, and frosting together in a blender until smooth; pour into a glass and top with whipped cream.

Pot Pie Cupcakes

Ingredients

• Servings: 12
• 1 (14.5 ounce) can cream of chicken soup
• 1 poached chicken breast, diced
• 1 cup frozen mixed vegetables
• 1 cup shredded cheddar cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 2 (10 ounce) cans refrigerated biscuit dough (such as pillsbury®)

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). lightly grease 12 muffin cups.
• combine chicken soup, chicken, vegetables, cheddar cheese, onion powder, and garlic salt in a large bowl; stir.
• place 1 biscuit dough segment into each muffin cup, pressing into the bottom and up the sides. spoon chicken soup mixture into dough cups.
• bake in preheated oven until hot in the middle and the dough is cooked, 12 to 15 minutes. cool cupcakes 3 minutes before serving.

Zucchini Pancakes With Chicken Sauce

Ingredients

• Servings: 4
• 1 tablespoon margarine
• 1/4 cup chopped onion
• 1/4 cup sliced celery
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/4 cup milk
• 2 cups diced cooked chicken
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 2 tablespoons shredded parmesan cheese
• 1 teaspoon dried parsley
• 1 teaspoon dried chives
• 2 cups shredded zucchini, squeezed dry
• 1 tablespoon margarine

Recipe

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


• melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. stir cream of chicken soup and milk into the skillet until well mixed. add cooked chicken and simmer until hot. cover and keep warm over low heat until ready to use.
• stir eggs, flour, parmesan cheese, parsley, chives, and zucchini together in a large bowl.
• melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. pan-fry until golden brown, 5 to 6 minutes per side.
• spoon chicken sauce over zucchini pancakes to serve.

pancake casserole

Ingredients

• Servings: 8
• 2 cups baking mix (such as bisquick ®)
• 2 cups shredded cheddar cheese, divided
• 1 cup milk
• 5 tablespoons maple syrup
• 2 eggs
• 1 1/2 tablespoons white sugar
• 12 slices cooked bacon, crumbled

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• mix baking mix, 1 cup cheddar cheese, milk, maple syrup, eggs, and sugar together in a bowl; pour into prepared pan.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. sprinkle bacon and remaining 1 cup cheddar cheese over casserole; return to oven until cheese is melted, about 5 more minutes.

Pineapple Cake

Ingredients

• Servings: 1
• 1 maraschino cherry
• 1 (1.5 fluid ounce) jigger vanilla-flavored
• 3 fluid ounces pineapple juice
• 1 dash grenadine syrup

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place the cherry into a chilled glass. pour in the , then the pineapple juice. slowly pour in the grenadine. it should sink to the bottom with the cherry.
• mix together before drinking.

cheesecake-stuffed strawberries

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 pint fresh strawberries, hulled and cored
• 3 graham crackers, crushed, or as needed

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
• fill cavities of cored strawberries with the cream cheese mixture. dip filled side of strawberries in the crushed graham crackers to coat.

Strawberry Shortcake Drink

Ingredients

• Servings: 1
• 1/4 cup frozen strawberries, thawed
• 1 1/4 fluid ounces amaretto liqueur
• 2 (1/2 cup) scoops vanilla ice cream
• 1 dash vanilla extract
• 1/2 cup crushed ice
• 1/4 fluid ounce vanilla-flavored (optional)
• 1 tablespoon whipped cream
• 1 fresh strawberry

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla into a blender.
• cover and blend until smooth.
• pour into a glass and garnish with whipped cream and a fresh strawberry.