Ultimate Frozen Strawberry

Ingredients

• Servings: 4
• 6 fluid ounces tequila
• 2 fluid ounces triple sec
• 8 ounces frozen sliced strawberries in syrup
• 4 fluid ounces frozen limeade concentrate

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a blender with ice and crush. pour in the tequila and triple sec. add the strawberries and limeade. blend for 30 seconds or until smooth. serve in glasses with the rims dipped in powdered sugar.

okra and tomatoes

Ingredients

• Servings: 6
• 2 slices bacon
• 1 pound frozen okra, thawed and sliced
• 1 small onion, chopped
• 1/2 green bell pepper, chopped
• 2 celery, chopped
• 1 (14.5 ounce) can stewed tomatoes
• salt and pepper to taste

Recipe

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


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
• remove bacon from pan and saute okra, onion, pepper and celery until tender. add tomatoes, salt and pepper and cook until tomatoes are heated through.
• garnish with crumbled bacon, if desired.

turkish coffee

Ingredients

• Servings: 5
• 1 1/4 cups cold milk
• 2 1/2 tablespoons finely ground turkish-style coffee
• 5 teaspoons white sugar, or to taste

Recipe

Cook Time: 5 mins Ready Time: 5 mins


• stir milk, coffee, and sugar together in a saucepan over medium heat until the sugar dissolves. cook until the liquid begins to bubble. cook another 30 seconds; remove from heat. serve hot.

amazingly good eggnog

Ingredients

• Servings: 12
• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1 1/2 cups sugar
• 2 1/2 cups light
• 4 cups light cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 6 hrs 28 mins


• combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. slowly bring milk mixture to a boil.
• in a large bowl, combine egg yolks and sugar. whisk together until fluffy. whisk hot milk mixture slowly into the eggs. pour mixture into saucepan. cook over medium heat, stirring constantly for 3 minutes, or until thick. do not allow mixture to boil. strain to remove cloves, and let cool for about an hour.
• stir in , cream, 2 teaspoon vanilla, and nutmeg. refrigerate overnight before serving.

christmas cake

Ingredients

• Servings: 1
• 2 (8 ounce) containers candied cherries
• 1 (8 ounce) container candied mixed citrus peel
• 2 cups raisins
• 1 cup dried currants
• 1 cup dates, pitted and chopped
• 2 (2.25 ounce) packages blanched slivered almonds
• 1/2 cup
• 1/2 cup all-purpose flour
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup butter
• 2 cups packed brown sugar
• 6 eggs
• 3/4 cup molasses
• 3/4 cup apple juice

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ready Time: 6 hrs


• in a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. stir in ; let stand 2 hours, or overnight. dredge soaked fruit with 1/2 cup flour.
• preheat oven to 275 degrees f (135 degrees c). grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. in a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
• in a large bowl, cream butter until light. gradually blend in brown sugar and eggs. mix together molasses and apple juice. beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. fold in floured fruit. turn batter into prepared pan.
• bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. remove from pan, and lift off paper. cool cake completely, then wrap loosely in waxed paper. store in an airtight container.

Sweet And Sour Stuffed Cabbage

Ingredients

• Servings: 30
• 2/3 cup uncooked white rice
• 1 cup water
• 2 heads cabbage, cored
• 3 pounds ground beef chuck
• 2 eggs
• 1 1/2 teaspoons garlic powder
• salt and pepper to taste
• 1/2 cup ketchup
• 1 onion, sliced
• 3 (28 ounce) cans crushed tomatoes
• 1/2 cup raisins
• 1 teaspoon citric acid powder
• 1 1/2 teaspoons garlic powder
• salt and pepper to taste
• 1/2 cup ketchup
• 1/2 cup white sugar
• 1 cup ketchup
• 1/2 cup white sugar, or to taste (optional)

Recipe

Cook Time: 3 hrs 50 mins

Ready Time: 5 hrs 5 mins


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• fill a large pot with water and bring it to a boil. boil the heads of cabbage, one at a time, until softened but still firm, about 5 minutes. remove and let cool for 15 minutes.
• combine the ground beef, eggs, cooked rice, 1 1/2 teaspoons of garlic powder, salt and pepper, and 1/2 cup ketchup in a bowl. mix with your hands until well combined.
• prepare the cabbage leaves by shaving a slice off of the large vein in the center of the leaves so they'll be easier to roll. place a heaping spoonful of the filling in the center of the leaf. fold in the left and right edges and roll up the leaf from the bottom, forming a tight cylinder. secure with toothpicks if necessary. continue filling and rolling the leaves; save the smaller cabbage leaves and set them aside.
• chop the reserved cabbage leaves. place the chopped cabbage in a large pot. add the sliced onion, crushed tomatoes, raisins, sour salt (citric acid powder), salt and pepper, 1/2 cup ketchup, and the remaining 1 1/2 teaspoons garlic powder. stir in 1/2 cup of white sugar and bring the mixture to a boil.
• taste the sauce and adjust the sweetness, if desired, by adding the additional 1/2 cup of sugar. place the cabbage rolls into the sauce. pour the remaining 1 cup of ketchup on top of the rolls. cover the pot, and reduce the heat to a simmer.
• cook the rolls for 3 hours, basting the rolls every half hour.

Vanilla Pumpkin Pudding

Ingredients

• Servings: 10
• 2 cups pumpkin puree
• 1/2 cup white sugar
• 1/4 cup butter, softened
• 1/4 cup french vanilla-flavored coffee creamer, or to taste
• 3 eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon, or to taste
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix pumpkin, sugar, butter, french vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined; pour into an 8x8-inch baking dish.
• bake in the preheated oven until pudding is set, about 40 minutes.

the best rolled sugar cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

Egg In A Cup

Ingredients

• Servings: 2
• 2 eggs
• 15 saltine crackers
• 1 tablespoon butter, softened
• salt and pepper to taste

Recipe

Preparation Time: 1 min Cook Time: 3 mins Ready Time: 4 mins


• bring a pot of water to a boil. add eggs, and cook for 3 minutes. the yolks need to be runny. while the eggs cook, crush the crackers into two coffee mugs with the butter. when the eggs are done, remove from the water, and peel. place one soft-boiled egg into each cup. mix into the crackers, and season with salt and pepper.

homemade marshmallows ii

Ingredients

• Servings: 24
• 3 cups white sugar
• 1/4 cup corn syrup
• 1/4 teaspoon salt
• 3/4 cup water
• 2 teaspoons vanilla extract
• 1 cup confectioners' sugar for dusting

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 8 hrs


• generously coat a 9x13 dish with cooking spray.
• in a large saucepan, combine sugar, corn syrup, salt and water. heat to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. remove from heat and beat with an electric mixer until stiff peaks form, 10 to 12 minutes. stir in vanilla. pour into prepared pan.
• chill in refrigerator 8 hours or overnight. to cut, loosen edges with a knife. dust surface with confectioners' sugar, and turn out a waxed paper lined surface. dust with confectioners' sugar again and cut with a knife.

sarah's frozen cocktail

Ingredients

• Servings: 2
• 1/4 cup heavy whipping cream
• 1/4 cup milk
• 1/4 cup pumpkin puree
• 1/4 cup coffee-flavored liqueur (such as kahlua®)
• 1/2 teaspoon spice
• 8 cubes ice cubes

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine cream, milk, pumpkin puree, pumpkin liqueur, and spice together in a blender. add ice cubes. blend until smooth, 30 to 45 seconds.

sugarless ii

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 1 egg
• 6 packets granulated artificial sweetener
• 1 teaspoon spice
• 1 cup pumpkin puree
• 1 cup evaporated milk

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl whisk together egg, sugar substitute, and spice until well blended. add pumpkin and milk to egg mixture, and stir until smooth. pour mixture into pie shell.
• place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Ultimate Frozen Strawberry

Ingredients

• Servings: 4
• 6 fluid ounces tequila
• 2 fluid ounces triple sec
• 8 ounces frozen sliced strawberries in syrup
• 4 fluid ounces frozen limeade concentrate

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a blender with ice and crush. pour in the tequila and triple sec. add the strawberries and limeade. blend for 30 seconds or until smooth. serve in glasses with the rims dipped in powdered sugar.

pecan i

Ingredients

• Servings: 1
• 2 eggs
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups solid pack pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons butter
• 1 tablespoon orange zest
• 1/4 cup packed brown sugar
• 3/4 cup pecan halves

Recipe

• combine eggs, sugars, flour, spices and salt. blend in pumpkin. gradually add milk; mix well.
• pour into 9-inch pie shell. bake in 450 degree f (230 degrees c) oven 10 minutes. reduce heat to 350 degrees f (175 degrees c) and bake 40 to 50 minutes longer.
• sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
• to make topping: combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Cappuccino Cooler

Ingredients

• Servings: 4
• 1 1/2 cups cold coffee
• 1 1/2 cups chocolate ice cream
• 1/4 cup chocolate syrup
• crushed ice
• 1 cup whipped cream

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a blender, combine coffee, ice cream and chocolate syrup. blend until smooth. pour over crushed ice. garnish with a dollop of whipped cream and serve.

Perfecto

Ingredients

• Servings: 2
• 6 mint leaves
• 4 teaspoons white sugar
• 1 lime, cut into 6 wedges
• 2 (1.5 fluid ounce) jiggers lemon-flavored
• 1 cup ice cubes, or as needed
• 1/2 cup carbonated water, or as needed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• put 3 mint leaves and 2 teaspoons sugar into each of 2 glass tumblers; vigorously stir sugar and mint together, crushing mint with the back of a spoon to release oils. add 3 lime wedges to each glass; again stir vigorously to release some lime juice. pour 1 jigger into each glass. fill glasses with ice cubes and top with carbonated water; stir.

cinnamon chocolate chip cookies from ghirardelli®

Ingredients

• Servings: 72
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 2 1/2 cups ghirardelli 60% cacao bittersweet chocolate baking chips, divided
• 1 teaspoon shortening

Recipe

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


• preheat oven to 375 degrees f. in a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. add brown sugar, granulated sugar, baking soda, salt, and cinnamon. beat until combined, scraping bowl occasionally. beat in eggs and vanilla until combined. beat in as much of the flour as you can with the mixer. stir in any remaining flour with a spatula or wooden spoon. stir in the 2 cups ghirardelli® 60% cacao bittersweet chocolate baking chips.
• shape dough into 1-inch balls and place 2 inches apart an ungreased baking sheet. bake for 6 to 8 minutes or just until edges are lightly browned. cool on cookie sheet for 2 minutes. transfer to wire racks; cool completely.
• for chocolate drizzle, in a small microwave-safe bowl, combine the 1/2 cup ghirardelli 60% cacao bittersweet chocolate baking chips and the shortening. microwave on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. drizzle over cookies.
• enjoy immediately, store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Green

Ingredients

• Servings: 25
• 2 (12 fluid ounce) cans frozen limeade concentrate
• 2 (12 fluid ounce) cans frozen lemonade concentrate
• 2 (2 liter) bottles lemon-lime flavored carbonated beverage
• 1 (750 milliliter) bottle
• 2 quarts lime sherbet

Recipe

Preparation Time: 7 mins Ready Time: 7 mins


• in a large pot, combine limeade, lemonade and lemon-lime soda. stir in (add more to taste if desired.) mix in the lime sherbet.

jill's world-famous coffee liqueur brownies

Ingredients

• Servings: 1
• 8 (1 ounce) squares unsweetened chocolate
• 1 cup butter
• 5 eggs
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup coffee flavored liqueur
• 2 cups chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat the oven to 375 degrees f (190 degrees c). grease a 9x13 inch baking pan. in a heavy saucepan combine the butter and unsweetened chocolate. cook over low heat, stirring constantly until smooth and well blended. remove from heat and set aside.
• in a large bowl, beat eggs, sugar and vanilla until thick and pale. stir in the chocolate mixture and coffee liqueur. fold in the flour. stir in chopped walnuts if desired. spread evenly into the prepared pan.
• bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. be careful not to overbake. cool for at least 30 minutes before cutting into bars and serving.

irish cream liqueur ii

Ingredients

• Servings: 3
• 1 (750 milliliter) bottle
• 8 3/4 ounces milk chocolate
• 2 (14 ounce) cans sweetened condensed milk
• 2 (12 fluid ounce) cans evaporated milk
• 2 1/2 cups heavy cream
• 1/4 teaspoon instant coffee granules

Recipe

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


• pour a small amount of whiskey into a large bowl. in the top of a double boiler, melt chocolate, stirring constantly until smooth. mix the melted chocolate with the whiskey in the bowl. gradually stir in the sweetened condensed milk and the evaporated milk. stir in the cream, instant coffee granules, and the remaining whiskey.
• pour mixture into 3 (750 ml) bottles, seal and store in refrigerator. best if kept at least 1 month before using. to serve: shake bottle well, serve in small glasses over crushed ice.

candy bar brownies

Ingredients

• Servings: 1
• 1 (18.25 ounce) package german chocolate cake mix
• 3/4 cup melted butter
• 2/3 cup sweetened condensed milk
• 4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped

Recipe

• mix cake mix with melted butter or margarine and condensed milk. spread out 1/2 of the mixture into a 9 x 13 inch pan.
• bake at 350 degrees f (175 degrees c) for 10 minutes.
• slice candy bars into little slices. lay these on top of the baked crust. with the remaining batter-crumble it on top of the candy bars. it will have a crumbly texture. no need to spread it on top to make it smooth.
• put it back into the oven and bake it for another 20 minutes.

Mocha Decadence

Ingredients

• Servings: 1
• 1/2 cup butter
• 6 (1 ounce) squares semi-sweet chocolate
• 3/4 cup white sugar
• 1 1/4 cups finely ground walnuts
• 2 tablespoons all-purpose flour
• 3 tablespoons coffee-flavored liqueur
• 1 teaspoon vanilla extract
• 3 eggs
• 2 (1 ounce) squares semisweet chocolate, melted
• 2 tablespoons coffee-flavored liqueur
• 1 tablespoon confectioners' sugar for dusting

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• in a saucepan over medium heat, melt butter and 6 ounces semi sweet chocolate, stirring until blended. remove from heat and let cool.
• in a large bowl, beat eggs and sugar on high speed of electric mixer for about 3 minutes, until thick and lemon-colored. stir together ground walnuts and flour; gradually stir into egg mixture.
• stir 3 tablespoons coffee liqueur and the vanilla extract into the chocolate mixture, then stir into the batter until well blended. pour batter into a 9 inch springform pan.
• bake for 35 to 45 minutes in the preheated oven or until top is set. cool cake in pan. remove metal ring and place cake on a serving plate. dust the top with confectioners' sugar. stir together 2 ounces melted chocolate and 2 tablespoons coffee liqueur. drizzle over cake.

pumpkin cookies vi

Ingredients

• Servings: 24
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup canned pumpkin puree
• 1 cup raisins

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat oven to 350 degrees f (175 degrees c). combine the flour, oats, baking soda, cinnamon and salt; set aside.
• in a large bowl, cream together the butter, brown sugar and white sugar until smooth. beat in the egg and vanilla then stir in the pumpkin puree. gradually stir in the dry ingredients until well blended. mix in raisins. drop by rounded spoonfuls ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I

Ingredients

• Servings: 1
• 1 egg
• 1 tablespoon all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 1/2 cups pumpkin puree
• 1 1/2 cups evaporated milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 tablespoons light corn syrup
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 450 degrees f (230 degrees c).
• add the sugar gradually to the pumpkin puree. beat well an stir in the flour, salt and spices. stir in the corn syrup and beat well. stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. pour the batter into the unbaked pie shell.
• bake at 450 degrees f (230 degrees c) for 10 minutes then reduce the oven temperature to 325 degrees f (165 degrees f) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.

Toasted Pumpkin Seeds

Ingredients

• Servings: 2
• 2 cups raw pumpkin seeds
• 1 1/2 teaspoons worcestershire sauce
• 1 1/2 tablespoons butter, melted
• 1 1/4 teaspoons seasoned salt

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat the oven to 250 degrees f (120 degrees c).
• rinse the pumpkin seeds and pat dry. place them in a bowl. add the worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. spread out in an even layer on a baking sheet.
• bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.