Three Cheese Rosemary Potato Pizza

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1 pillsbury refrigerated classic pizza crust
• 2 tablespoons olive oil
• 1 (20 ounce) package simply potatoes diced potatoes with onion
• 1/2 teaspoon garlic salt
• 1 1/2 tablespoons fresh rosemary, chopped (divided)
• 1 cup alfredo sauce, plus more for dipping
• 1 small red bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 1 cup mozzarella cheese
• 1 cup cheddar cheese
• 4 ounces goat cheese, crumbled
• salt and pepper, to taste

Recipe

• 1 prepare pizza dough according to package directions (spread pizza dough onto cookie sheet in shape desired and bake in preheated 400 degree oven for 7-8 minutes or until slightly brown).
• 2 in frying pan, heat 2 tablespoons olive oil over medium heat and then add 1 package of simply potatoes diced potatoes with onion, ½ tsp garlic salt, and ½ tablespoon chopped rosemary. cover pan with lid and cook for 8 minutes, stirring every 2 to 3 minutes.
• 3 add sliced red bell pepper to mix. cook an additional 6 minutes in covered pan. remove pan from heat.
• 4 spread prepared pizza crust with 1 cup alfredo sauce.
• 5 sprinkle 1 cup mozzarella cheese on top of alfredo sauce.
• 6 top sauce and cheese with prepared potato mixture.
• 7 top potato mixture with cheddar cheese, goat cheese, sliced green onions and remaining 1 tablespoon chopped rosemary, in that order. sprinkle with a few dashes of salt and pepper.
• 8 bake at 400 degrees for 12 to 15 minutes until crust edges are golden and cheese is fully melted.
• 9 serve warm with heated alfredo sauce as dip.

Sweet And Salty Fruit #rsc

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

Ingredients

• reynolds wrap foil
• 1 pear
• 3 peaches
• 1 tablespoon chopped salted nuts
• 2 tablespoons honey
• 2 tablespoons chocolate (i like semisweet)
• 1 teaspoon heavy cream

Recipe

• 1 apply a layer of reynolds wrap foil to your toaster oven pan for quick clean up. slice your peaches or pears thinly and place them on the pan and in the toaster oven to soften them up for 10 minutes. while they are getting ready for you, you can get ready for them with a sweet topping for any fruits of the season.
• 2 cut another square of reynolds wrap foil to fit your toaster oven. add chopped almonds, honey, chocolate chips, and heavy cream to the foil and gather the sides to contain in the middle. after the fruit comes out of the oven, put your topping foil pack in to toast for 5 more minutes. take the pack out, place on the counter to mix with a spoon.
• 3 to plate the dessert, spoon some fruit on each plate. gather up your foil pack and pour the topping over the fruit. you can add some granola or crumble your favorite cookie for some texture or just enjoy the sweet sauce with a nut crunch.

Ruth's Peanut Butter Cookies

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 cup peanut butter
• 1 cup shortening
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1 cup brown sugar
• 3/4 cup sugar
• 2 3/4 cups flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 350*f.
• 2 cream together the peanut butter and shortening.
• 3 add both sugars and cream together until smooth.
• 4 add eggs and vanilla, mixing well.
• 5 sift the flour, baking soda, baking powder and salt together and then add to the creamed mixgture.
• 6 drop by walnut sized balls unto ungreased baking sheets.
• 7 press with a fork in a criss-cross pattern.
• 8 bake for 10-12 minutes until golden brown.
• 9 cool in pan for 5 minutes before removing to a rack to cool completely.
• 10 store in an airtight container. these also freeze very well.

Truly Fat Free Truly Delicious Ice Cream!

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

Ingredients

• Servings: 6
• 2 cups fat-free half-and-half
• 1 cup skim milk
• 1 cup granulated sugar
• 1/2 cup egg substitute (egg beaters)
• 1 1/2 teaspoons pure vanilla extract
• 3/4-1 1/2 cup chocolate chips (optional) or 3/4-1 1/2 cup cookies, broken into small pieces (optional) or 3/4-1 1/2 cup purchased cookie dough, chopped (optional) or 3/4-1 1/2 cup nuts (optional) or 3/4-1 1/2 cup fruit (etc. depending on what you add, your ice cream may not be fat-free anymore) (optional)

Recipe

• 1 beat together egg substitutes, sugar, and vanilla well (i do this by hand, but i guess you could use a hand-mixer).
• 2 add half and half and milk and beat well.
• 3 keep in refrigerator until ready to use or use immediately if still very cold.
• 4 pour into ice cream maker and let churn for 25-30 minutes (or follow the instructions that came with your machine for freezing).
• 5 if adding anything, add 5 minutes before freezing process is done.
• 6 you can play around with different extracts and add-ins to come up with various flavors (i think mint extract with chocolate chips would be good).

Three Chocolate Chip Cookies

Total Time: 26 mins Preparation Time: 15 mins Cook Time: 11 mins

Ingredients

• 1 cup butter
• 1/2 cup vegetable shortening
• 3/4 cup sugar
• 1 3/4 cups brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 3 3/4 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 12 ounces semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 3 ounces squares bittersweet chocolate, chopped
• 1 cup almond butter brickle

Recipe

• 1 preheat oven to 375 degrees.
• 2 with an electric mixer beat butter and shortening.
• 3 add sugars, beat until fluffy.
• 4 add eggs and vanilla.
• 5 mix dry ingredients together and add to wet mixture.
• 6 fold in chips.
• 7 drop by 1/4 cup's full onto greased cookie sheets.
• 8 bake 12-15 minutes.

Truly Chocolate Cookies

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 3 ounces instant hot cocoa mix, with marshmallows
• 2 tablespoons chocolate syrup
• 3 teaspoons molasses
• 1 cup brown sugar
• 1/4 teaspoon dark brown sugar
• 1/2 cup butter
• 3 tablespoons vanilla extract
• 5 ounces chocolate, candy ground very fine
• 3 teaspoons cocoa powder
• 3 teaspoons brownie mix
• 1 pinch baking powder

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grind chocolate candy, hot chocolate mix, dark brown sugar together in food processor it becomes a fine powder.
• 3 cream sugar mixture with butter, add molasses, chocolate syrup, vanilla and blend all of those ingredients thoroughly.
• 4 stir dry flour, cocoa powder, brownie mix, add a very small pinch of baking powder, add chocolate chips.
• 5 flatten onto pan and bake at 350 degrees for 8 to 10 minutes, but check 5 minutes after baking.

Truly Delicious Vegan Chocolate Chip Cookies

Sweet And Salty Brownies (with A Layer Of Salted Caramel... !)

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 1 cup sugar
• 2 tablespoons light corn syrup
• 1/2 cup heavy cream
• 1 teaspoon sea salt, fleur de sel recommended (see note)
• 1/4 cup sour cream
• 1 1/4 cups flour
• 1 teaspoon salt
• 2 tablespoons dark cocoa
• 11 ounces dark chocolate, good quality and oarsely chopped (60-72%)
• 1 cup unsalted butter, cut into 1-inch cubes (2 sticks)
• 1 1/2 cups sugar
• 1/2 cup light brown sugar, firmly packed
• 5 large eggs, room temperature
• 2 teaspoons vanilla
• 1 1/2 teaspoons sea salt, fleur de sel recommended (see note)
• 1 teaspoon sugar (coarse like muscovado or raw sugar)

Recipe

• 1 make the caramel: in a medium sauce pan, combine the sugar and corn syrup with 1/4 cup water, stirring together carefully so you don't splash the sides of the pan. cook over high heat, until a thermometer reads 350 degrees and is dark amber in color.
• 2 remove from the heat and slowly add the cream (it will bubble up). then add the fleur de sel. whisk in the sour cream. set aside to cool.
• 3 make the brownie: preheat oven to 350. butter the sides and bottom of a 9 x 13" pan. line the bottom with parchment paper. butter the parchment.
• 4 in a medium bowl, whisk the flour, salt and cocoa powder.
• 5 place the chopped chocolate and butter in a bowl over simmering water.
• 6 stir occasionally until the chocolate and butter are completely melted and combined. turn off the heat, but keep the bowl over the water. whisk in both sugars until completely combined. removed bowl from pan.
• 7 add 3 eggs to the chocolate mixture and whisk until just combined. add the remaining eggs and whisk until just combined. add the vanilla and stir until incorporated. do not overbeat the batter at this stage or your brownies will be cakey.
• 8 add the flour mixture. using a rubber spatula, fold in the dry ingredients until there is just a trace of the flour mixture remaining.
• 9 assemble: pour half of the mixture into the prepared pan and smooth the top with an offset spatula. drizzle and 3/4 cup of the caramel sauce (not all of it) over the batter, trying to stay away from the edges. gently spread the caramel sauce evenly. in heaping spoonfuls, scoop the remaining batter over the caramel layer. smooth the brownie batter gently over the caramel. drizzle with remaining caramel.
• 10 bake the brownies for 30 minutes, rotating the pan halfway through. brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs.
• 11 remove the brownies from the oven and sprinkle with the fleur de sel and the coarse sugar.
• 12 cool completely before serving. these are even better the next day, if they last that long --.
• 13 note: fleur de sel is a very expensive, natural flaked sea salt. i used freshly ground sea salt and it seemed to work just fine. :).

Swedish Butter Cookies

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/2 lb butter
• 1/2 cup sugar
• 1 egg, separated
• 1 tablespoon cream
• 1 teaspoon vanilla
• 2 cups flour, sifted
• 1/2 teaspoon baking powder
• 1 cup pecans, chopped fine
• 3/4 cup jelly, of your choice for filling

Recipe

• 1 cream butter and sugar together.
• 2 add egg yolk, cream and vanilla; mix well.
• 3 add flour sifted with soda, then half of chopped nuts.
• 4 form dough into small balls, dip in egg , then dip in chopped pecans.
• 5 make small indent in center of each cookie and fill with jelly.
• 6 bake at 350 degrees for 20 minutes.
• 7 remove carefully, as they are fragile.

Truffle-topped Amaretto Brownies

Ingredients

• 1 (21 1/2 ounce) package pillsbury fudge brownie mix
• 1/2 cup oil
• 1/3 cup water
• 2 tablespoons amaretto or 1 teaspoon almond extract
• 1 egg
• 3/4 cup almonds or 1/2 cup glace red cherries, chopped (candied)
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup powdered sugar
• 1 cup semi-sweet chocolate chips, melted (6 oz.)
• 2 -3 tablespoons amaretto or 1 -3 teaspoon almond extract
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup whipping cream
• 1/2 cup almonds, sliced, toasted**
• to taste glace red cherries

Recipe

• 1 heat oven to 350'f grease 13x9-inch pan.
• 2 in large bowl, combine all brownie ingredients. beat 50 strokes by hand.
• 3 spread batter in greased pan. bake at 350'f. for 26 to 33 minutes or until set. do not overbake. cool completely.
• 4 in small bowl, beat cream cheese and powdered sugar at medium speed until smooth.
• 5 add melted chocolate chips and 2 to 3 tablespoons amaretto; beat until well blended.
• 6 spread filling mixture over top of cooled brownies.
• 7 refrigerate at least 1 hour or until firm.
• 8 in small saucepan over low heat, melt l/2 cup chocolate chips and whipping cream, stirring constantly until smooth.
• 9 carefully spread evenly over chilled filling.
• 10 sprinkle with sliced almonds; garnish with candied cherries.
• 11 refrigerate at least 1 hour or until set; cut into bars.
• 12 store in refrigerator.
• 13 tips: * if using almond extract instead of amaretto, increase water in brownies to 1/2 cup; use almond extract and 2 tablespoons milk in filling.
• 14 ** to toast almonds, spread on cookie sheet. bake at 350'f. for 5 to 10 minutes or until light golden brown, stirring occasionally. or, spread in thin layer in microwave-safe pie pan. microwave on high for 3 to 4 minutes or until light golden brown, stirring frequently.

Truly Healthy Haystack Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2/3 cup peanut butter, all natural, no sugar added
• 2/3 cup honey
• 2/3 cup water, cold
• 1 teaspoon salt
• 2/3 cup whole wheat flour
• 2/3 cup oats, quick
• 4 cups unsweetened coconut, flaked
• 1 cup pecans, chopped
• 2 cups dates, chopped

Recipe

• 1 mix together peanut butter, honey, water and salt. combine flour, oats, coconut, pecans & dates. add wet ingredients to the dry and mix together. form balls the size of walnuts, pressing together lightly. place on parchment paper and bake at 350 degrees for 15 minutes or until lightly browned. makes 60 cookies.

Strawberry-strawberry Cheesecake

Total Time: 9 hrs Preparation Time: 1 hr Cook Time: 8 hrs

Ingredients

• Servings: 12
• 1 cup shortbread cookie (10-ounce such as lorna doone)
• 5 tablespoons unsalted butter, melted
• 10 ounces frozen unsweetened strawberries, thawed, juices reserved (about 2 3/4 cups)
• 3 (8 ounce) packages cream cheese, room temperature
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 3 large eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/3 cup strawberries or 1/3 cup currant jelly
• 3 pints baskets fresh strawberries, hulled, halved lengthwise

Recipe

• 1 for crust:.
• 2 preheat oven to 325°f butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. grind cookies in processor to coarse crumbs. add butter and blend until crumbs are evenly moistened. press crumb mixture over bottom and 1 inch up sides of prepared pan. bake crust until just golden, about 8 minutes. set aside while preparing filling. maintain oven temperature.
• 3 for filling:.
• 4 puree thawed strawberries and juices in processor until smooth. measure 3/4 cup puree (reserve any remaining puree for another use); do not wash bowl. add cream cheese and sugar to processor. blend until smooth. using on/off turns, blend in flour. add eggs; process until smooth, scraping down sides of bowl occasionally. add 3/4 cup strawberry puree, lemon juice, vanilla extract, and almond extract; process until well blended. transfer filling to prepared crust.
• 5 bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes. place hot cheesecake on rack. refrigerate uncovered on rack until cold, at least 4 hours. (can be made 2 days ahead. cover and keep refrigerated.).
• 6 for topping:.
• 7 using small knife, cut around pan sides to loosen cake; remove pan sides. stir jelly in heavy saucepan over low heat until melted. arrange berry halves atop cheesecake in concentric circles; brush with warm jelly to glaze. chill at least 1 hour and up to 8 hours.

Watermelon Cookies

Total Time: 3 hrs 38 mins Preparation Time: 3 hrs 30 mins Cook Time: 8 mins

Ingredients

• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons margarine
• 1/3 cup shortening
• 3/4 cup sugar
• 1 egg
• 1 tablespoon orange juice or 1 tablespoon milk
• 1 teaspoon vanilla
• red food coloring (enough to make watermelon colored dough)
• 1/3 cup miniature semisweet chocolate chips
• 1 egg
• 1 tablespoon water
• green sugar crystals

Recipe

• 1 stir together flour, baking powder and salt.
• 2 in large mixer bowl beat margarine and shortening for 30 seconds.
• 3 add 3/4°c sugar, beat until fluffy.
• 4 add egg, orange juice, vanilla and red food coloring.
• 5 beat well on medium.
• 6 add flour mixture, beating on low until combined.
• 7 cover, chill 3 hours.
• 8 roll out half the dough, 1/4 inch thick.
• 9 cut with 3" round cookie cutter.
• 10 cut cookies in half.
• 11 place on ungreased cookie sheet.
• 12 press a few chocolate chips in each cookie for seeds.
• 13 repeat with remaining dough.
• 14 bake 8-10 minutes at 375 degrees.
• 15 do not brown.
• 16 cool.
• 17 whisk together egg and water.
• 18 brush this on the edge of each cookie and dip wet part into green sugar.

Truly Delicious Stuffed Crust Pizza

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 refrigerated pizza crust (pillsbury)
• 1/2 cup pizza sauce (ragu or your favorite brand)
• 1 cup shredded mozzarella cheese (sargento or your favorite brand)
• 25 slices pepperoni (hormel or your favorite brand)
• 6 pieces mozzarella string cheese (kraft string cheese with 2% milk melts well)
• parmesan cheese (optional)
• ranch dressing (...for dipping) (optional)

Recipe

• 1 preheat oven to 425 degrees.
• 2 spray cookie sheet or 13x9 pan with grease.
• 3 spread pizza dough over your pan.
• 4 unwrap string cheese and place along edges of pizza crust; one at each end and two along each side.
• 5 fold dough up over string cheese to where the string cheese is completely covered. be sure to press down on the dough to seal the string cheese inside the dough.
• 6 spread sauce over pizza crust.
• 7 sprinkle mozzarella cheese over sauce and then add the toppings.
• 8 bake at 425 for 13-17 minutes; make sure dough is a soft brown and that all of the cheese is melted.
• 9 if desired, sprinkle parmesan cheese on top of pizza once it is finished cooking.
• 10 you should really try dipping it in ranch dressing!

Sweet And Salty Fudge Bars

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 cups pretzels, broken into 1/2 -inch pieces
• 2 cups graham crackers, cookie pieces
• 1 cup mini marshmallows
• 20 ounces semisweet chocolate, chopped
• 1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
• 4 ounces chocolate, chopped (1/2 cup )

Recipe

• 1 line a 9x13-inch baking pan with parchment paper, overlapping the two longer ends for easy removal.
• 2 place pretzels, graham cracker cookie pieces, and marshmallows in a large bowl.
• 3 combine chocolate and sweetened condensed milk in a heatproof bowl. bring water to a boil in a saucepan. remove from heat. place bowl over water making sure the water does not touch the bottom of the bowl. stir occasionally until the chocolate is melted and combined with sweetened condensed milk.
• 4 spoon chocolate mixture over pretzel mixture. stir to combine. press mixture into prepared baking dish. drizzle with melted chocolate.
• 5 chill 1-2 hours or until set; cut into squares.

Swedish Coconut Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup crisco shortening
• 1 cup butter, softened (no substitutions)
• 2 cups sugar
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup shredded coconut
• 1 teaspoon vanilla
• 1 1/2 walnuts, chopped (optional)

Recipe

• 1 set oven to 350 degrees.
• 2 cream butter, shortening and sugar with vanilla.
• 3 sift the flour, baking soda and baking powder.
• 4 add the flour mixture to the butter mixture along with the coconut and nuts (if using).
• 5 mix to form a roll.
• 6 chill in the fridge for 2 or more hours.
• 7 slice and bake on a greased cookie sheet or drop by teaspoonfuls onto cookie sheet.
• 8 bake for 8-10 minutes, or until lightly brown.

Sweet And Salty Double Nut Toffee Brownie Bars

Total Time: 1 hr 20 mins Preparation Time: 55 mins Cook Time: 25 mins

Ingredients

• 4 tablespoons unsalted butter, melted, plus 1/2 cup butter for toffee
• 2 ounces bittersweet chocolate, melted
• 1/4 cup granulated sugar
• 1/4 cup packed dark brown sugar, plus 3/4 cup for toffee
• 1 teaspoon vanilla extract
• 1 large fresh egg, slightly beaten
• 1/2 cup all-purpose flour
• 3/4 cup chopped quality milk chocolate
• 2 tablespoons ground almonds
• 1 cup chopped roasted and salted pecans
• 1/8 teaspoon sea salt, crystals (recommend maldon)

Recipe

• 1 preheat oven to 350 degrees f. line an 8-inch square metal cake pan with parchment.
• 2 in large bowl, whisk together 4 tablespoons melted butter and the melted chocolate. blend in granulated sugar, 1/4 cup brown sugar, and vanilla. whisk in egg. then stir in flour. spread in pan and bake for 15 minutes, remove and leave oven on.
• 3 heat 1/2 cup butter and 3/4 cup of the brown sugar in a medium saucepan over medium-high heat. boil for 2 minutes. pour over brownie base and bake 7 minutes more. remove from oven and sprinkle with milk chocolate, let sit 5 minutes, and spread to cover the top. dust with ground almonds and then pecans. sprinkle with salt. press down pecans. cool, then freeze 30 minutes before cutting. serve at room temperature.

Watermelon Basket Fruit Salad

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 20 lbs watermelon (get one that doesn't roll)
• 2 cantaloupe
• 1 honeydew
• 1 pineapple
• 2 pints strawberries
• 2 pints blueberries
• 1 pint raspberries
• 1 bunch red grapes
• 1 bunch green grape

Recipe

• 1 wash and dry all the fruit.
• 2 with a large veggie peeler/melon carver cut the top third of the watermelon off making a decorative edge of either scallops or peaks. (i wish i had premium so i could post pix). when i was a kid i drew my decorative edge on the melon and carved it with a boning knife but it is faster and easier if you get a tool designed for carving. scoop the melon out with a small cookie scoop and set aside.
• 3 cut the cantaloupe into 8ths and cut the rind off. with the french fry blade of your food processor, shred the cantaloupe and set aside. i learned this from greg patton host of pattonly cooking sponsored by cuisinart.
• 4 cut the honeydew in half and seed it. with a melon baller make itty bitty balls and set aside. you can cheat and slice this in your food processer on the thickest blade.
• 5 cut the pineapple into 8ths and core it. cut into chunks and set aside.
• 6 mix melons and pineapples together in a large bowl.
• 7 quarter the strawberries and mix with the remaining berries and grapes. do not mix in the raspberries or they will be pulverized.
• 8 layer the fruits in the watermelon basket, first a layer of the melons and pineapple, then the berries then some raspberries. save most of the raspberries for the top layer. continue layering until your melon basket is full and save the remaining fruit in a baggie so you can re-fill the melon basket.
• 9 that's all there is to it! you can carve handles on your basket or leave it open which works better on a buffet as it is easier to access the fruit.
• 10 to make it extra fancy whip up an egg and dip clusters of grapes in it, then roll in superfine sugar and let dry on waxed paper. secure the little grape clusters in the edging of the melon basket with a toothpick. i did this for my mother once when she had her lady friends over and it really wowed them as a centerpiece.
• 11 hope you try this! have fun doing it with your kids.

Spinach And Mushroom Quesadillas

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 lb portobello mushroom cap, sliced
• 16 ounces baby spinach
• 2 green onions
• 1 romaine lettuce, heart
• 8 flour tortillas (8-inch)
• 4 ounces cheese (called for goat i will use other)
• 1 cup salsa verde

Recipe

• 1 preheat oven to 425 and get 2 half sheets with silpat.
• 2 in 5-6 quart pot, heat oil on medium. add mushrooms and cook 5 minutes or until tender, stirring occasionally.
• 3 with slotted spoon, transfer to medium bowl. save liquid for some other recipe.
• 4 in same pot, add spinach, cook 5 minutes, stirring frequently. stir in 1/4 teaspoon salt. transfer to bowl.
• 5 arrange 4 tortillas on sheets and top with spinach mixture, goat cheese, green onions and then another tortillas.
• 6 bake 10-12 minutes or until trotillas are golden and crisp, rotating cookie sheets between upper and lower racks halfway throught time.
• 7 to serve top with romaine and salsa.

Three Chocolate Brownies

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

Ingredients

• Servings: 10
• 1 (20 ounce) package brownie mix
• 1 egg
• 1/4 cup oil
• 1/3 cup brewed coffee or 1/3 cup kahlua
• 1/2 cup chocolate chips
• 1/2 cup semi-sweet chocolate chips
• 1/3 cup milk
• powdered sugar

Recipe

• 1 combine all ingredients except powdered sugar.
• 2 spread into a greased 9x13x2-inch pan.
• 3 bake at 350 degrees for 30 minutes.
• 4 cool and dust with powdered sugar.
• 5 cut into squares.

Strawberry-lemon Meringue Nests

Total Time: 3 hrs 5 mins Preparation Time: 35 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 3 large lemons
• 1 tablespoon cornstarch
• 6 tablespoons unsalted butter or 6 tablespoons unsalted margarine
• 1 1/4 cups sugar
• 4 large eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup heavy cream or 1/2 cup whipping cream
• 1 pint strawberry, each hulled and cut into quarters
• 1 tablespoon strawberry preserves
• mint leaf (to garnish)

Recipe

• 1 prepare lemon-curd:.
• 2 from lemons, grate 1 tablespoon peel and squeeze 1/2 cup juice.
• 3 in 2-quart saucepan, with wire whisk, mix cornstarch, lemon peel, and lemon juice until smooth.
• 4 add butter and 3/4 cup sugar; heat to boiling over medium heat.
• 5 boil 1 minute, stirring constantly.
• 6 in small bowl, beat egg yolks slightly.
• 7 into yolks, beat small amount of hot lemon mixture; pour egg mixture back into lemon mixture in saucepan, beating rapidly to prevent lumping.
• 8 reduce heat to low; cook, stirring constantly, until mixture is thick, about 5 minutes.
• 9 pour lemon curd into medium bowl; cover surface with plastic wrap and refrigerate at least 3 hours or until well chilled. (lemon curd can be refrigerated up to 3 days.).
• 10 prepare meringue nests:.
• 11 preheat oven to 225ºf.
• 12 line large cookie sheet with foil or cooking parchment. (i have found that using parchment paper is better).
• 13 in small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.
• 14 sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks.
• 15 spoon meringue into 6 mounds on cookie sheet.
• 16 with back of spoon, form a well in center of each mound to create a nest.
• 17 bake nests 2 1/2 hours.
• 18 turn off oven and let nests remain in oven 1 hour to dry out.
• 19 cool nests on cookie sheet on wire rack.
• 20 if not using right away, store in airtight containers.
• 21 just before serving, in small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form.
• 22 gently fold whipped cream into lemon curd.
• 23 in medium bowl, toss strawberries with preserves.
• 24 spoon lemon-curd mixture into meringue nests.
• 25 top with strawberry mixture.
• 26 garnish with mint.

Swedish Christmas Cookies

Three Layer Cookies

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 16
• 1/2 cup butter
• 1/4 cup cocoa
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg, beaten
• 2 cups graham cracker crumbs
• 1/2 cup nuts
• 1/2 cup butter, creamed
• 3 tablespoons milk
• 2 cups powdered sugar
• 2 teaspoons instant vanilla pudding
• 1 cup chocolate chips
• 1 tablespoon butter

Recipe

• 1 cook butter, cocoa and sugar over low heat until blended.
• 2 add vanilla and egg, cook 5 minutes longer, stirring.
• 3 add graham cracker crumbs and nuts.
• 4 press into buttered 9" pan and cool.
• 5 second layer:
• 6 mix milk and pudding-add to butter. mix well.
• 7 add sugar and beat until smooth.
• 8 spread on first layer and let set.
• 9 third layer: melt chocolate chips and butter in a double-boiler. spread on top of other layers.
• 10 score into squares and refrigerate.

Swedish Butter Cookies

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 teaspoons maple syrup
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 tablespoons confectioners' sugar

Recipe

• 1 in a mixing bowl, cream butter and sugar.
• 2 add maple syrup; mix well.
• 3 combine the flour and baking soda; gradually add to the creamed mixture.
• 4 divide the dough into eight portions; roll each portion into a 9-inch log.
• 5 place 3-inches apart on ungreased baking sheets.
• 6 bake at 300°f for 25 minutes or until lightly browned.
• 7 cut into 1-inch slices (i use a pizza cutter and go through all on a sheet at once).
• 8 remove to wire racks to cool.
• 9 dust with confectioners' sugar.

Swedish Coffee Braids (bread)

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

Ingredients

• 1 (1/4 ounce) package dry yeast
• 1/4 cup water
• 1/2 teaspoon sugar
• 1 cup scalded milk
• 1/2 cup sugar
• 1 teaspoon salt
• 1/3 cup softened crisco
• 1 egg, at room temperature and beaten
• 4 -5 cups flour or 4 -5 cups bread flour
• chopped walnuts
• 1 egg, beaten (for brushing over each roll before baking)
• melted butter
• sugar
• cinnamon
• walnuts

Recipe

• 1 soften yeast with 1/4 cup warm water and 1/2 tsp sugar and set aside.
• 2 in mixing bowl combine scalded milk, sugar, salt and crisco, cool to lukewarm, and add yeast and 1 of the eggs.
• 3 gradually add flour to form a soft dough.
• 4 knead in remaining flour until smooth and satiny, about 5-8 minutes.
• 5 cover and let rise until double.
• 6 divide dough in two and on a floured surface with a rolling pin roll out each dough to about 12x9 size.
• 7 brush with melted butter, and sprinkle with cinnamon, sugar and chopped walnuts.
• 8 starting with 12-inch side, roll up jelly roll style seal seams and ends and place each roll seam side down on cookie sheet (greased).
• 9 take scissors (or knife) and snip part way through each bread roll one inch apart in a tractor tread style.
• 10 cover and let rise again.
• 11 brush both bread rolls with another beaten egg and sprinkle nuts over both.
• 12 bake at 350°f for about 25 minutes.
• 13 allow to cool slightly and if desired ice with favorite icing recipe.

Swedish Drommars

Total Time: 1 hr Preparation Time: 50 mins Cook Time: 10 mins

Ingredients

• 1 cup butter
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1 cup powdered sugar, approximate
• 1 tablespoon milk or 1 tablespoon cream
• 2 -3 drops food coloring

Recipe

• 1 preheat oven to 375 degrees.
• 2 cream butter in mixer bowl until light.
• 3 add sugar and continue beating until fluffy.
• 4 add dry ingredients; mix well.
• 5 shape into 3/4 inch ball and place on ungreased cookie sheet. ( i probably end up making mine bigger,because it takes longer to cook and i never get 7 dozen).
• 6 press indentation in each center.
• 7 bake for 7-9 minutes or until just turning light brown.
• 8 cool on cookie sheet for several minutes.
• 9 remove to wire rack and cool.
• 10 make icing until it flows from the spoon adjusting ingredients as needed. ( i just usually put the powdered sugar in a cup and add some cream or milk until it is the right consistency.).

Sweet And Salty Peanut Chocolate Chunk Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/3 cup unsalted dry roasted peanuts, toasted, coarsely chopped
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1/3 cup semi-sweet chocolate chips
• 1/2 teaspoon coarse sea salt

Recipe

• 1 preheat oven to 350°.
• 2 combine flour, baking powder and baking soda stirring well with a whisk.
• 3 place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. add vanilla and eggs; beat until combined. add flour mixture to sugar mixture; beat at low speed until well blended. stir in peanuts, chocolate chips and salt.
• 4 drop dough by teaspoonfulls. bake 350° for 10 minutes or until cookies are pale golden brown.

Watermelon Cookies

Total Time: 5 hrs 15 mins Preparation Time: 30 mins Cook Time: 4 hrs 45 mins

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 2 1/4 cups flour
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 egg
• 1/2 teaspoon green food coloring
• 3/4 teaspoon red food coloring
• 1/4 teaspoon yellow food coloring
• 1 egg
• 1 ounce sweet baking chocolate, coarsely chopped

Recipe

• 1 mix butter and sugar in large bowl. stir in flour, almond extract, salt and egg.
• 2 tint 1/3 of dough with green food color. tint remaining 2/3 dough with red and yellow food colors. shape red dough into roll, 2 inches in diameter and 5 1/2 inches long.
• 3 gently roll green dough 1/4 inch thick on lightly floured surface into rectangle 8 1/2 x 5 1/2 inches. beat egg ; brush over rectangle.
• 4 place red dough on short end of green dough; roll up. wrap in plastic wrap and refrigerate about 4 hours or until chilled.
• 5 heat oven to 400°f.
• 6 cut roll into 1/4 inch slices. cut each slice in half. place on ungreased cookie sheet. sprinkle chocolate over slices to resemble seeds. bake 10-12 minutes.

Swahili Coconut Or Peanut Sweet (kashata)

Total Time: 15 mins Preparation Time: 6 mins Cook Time: 9 mins

Ingredients

• 2 cups raw sugar
• 2 cups fresh grated coconut (or dried grated coconut moistened with a few tbs milk)
• 1/2 teaspoon ground cinnamon or 1/2 teaspoon freshly ground cardamom
• 1 pinch sea salt
• 1/2 cup flour (optional)

Recipe

• 1 note: 2 cups roasted peanuts, shells and skins removed, briefly heated in a lightly oiled skillet -- or -- a mixture of both coconut and peanuts may be used in place of the grated coconut.
• 2 in a hot skillet, heat the sugar until it melts and just begins to brown.
• 3 reduce heat and quickly add all other ingredients, stirring well as each ingredient is added. when all ingredients have been added to the mixture, continue stirring for about a minute, making sure everything is well mixed.
• 4 scoop the mixture into a pan that has been lightly greased or lined with waxed paper. let rest for a few minutes. cut into squares or diamonds while still warm.
• 5 let cool and serve.

Three Cheese Pinwheels

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

Ingredients

• Servings: 8
• 1/2 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese or 1/4 cup monterey jack cheese
• 2 tablespoons cream cheese, softened
• 1 -2 clove minced garlic
• 1 1/2 tablespoons mayonnaise
• 1 (8 ounce) can pillsbury refrigerated crescent dinner rolls (i buy the jumbo can and add an extra tbsp of mayo)
• fresh parsley or dried parsley, for garnish

Recipe

• 1 heat oven to 375°f lightly spray cooking sheet with non stick cooking spray.
• 2 in small bowl mix all cheeses and mayo until well blended and soft.
• 3 separate dough into 2 long rectangles: press perforations to seal.
• 4 spread cheese mixture evenly over rectangles.
• 5 starting at short sides: roll up each: pinch edges to seal.
• 6 cut each roll into 8 slices.
• 7 place, cut side down, on cookie sheet.
• 8 sprinkle with parsley.
• 9 bake 12 to 15 mins or until golden brown.
• 10 immediately remove from cookie sheet.
• 11 enjoy!

Tsr Version Of Kfc Buttermilk Biscuits By Todd Wilbur

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

Ingredients

• 1/2 cup butter
• 2 tablespoons sugar, plus
• 1 1/2 teaspoons sugar
• 1 egg, beaten
• 3/4 cup buttermilk
• 1/4 cup club soda
• 1 teaspoon salt
• 5 cups biscuit mix (bisquick)

Recipe

• 1 preheat oven to 450 degrees.
• 2 in large bowl, mix all ingredients.
• 3 on floured surface, knead gently until smooth.
• 4 roll dough until about 3/4 inch thick.
• 5 cut out biscuits and place on greased cookie sheet.
• 6 bake for 12 to 15 minutes or until lightly browned.

Truffled Roasted Mushrooms On Garlic Polenta

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

Ingredients

• 4 cups milk
• 1 tablespoon chopped garlic
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• 1 cup cornmeal
• 1 cup shiitake mushroom, washed and stemmed
• 3 ounces truffle oil
• 3 -4 ounces fontina cheese
• fresh basil
• balsamic glaze (optional)

Recipe

• 1 preheat oven to 500°f
• 2 bring milk, garlic, pepper and salt to a boil over medium heat. slowly whisk in cornmeal, stirring occasionally for about 10 minutes. transfer to a small sheet pan and smooth with a spatula. set aside to cool.
• 3 toss mushrooms with truffle oil, salt and pepper on a large sheet pan. roast until tender, 7 to 10 minutes.
• 4 use a 2-inch round cookie cutter to cut polenta into rounds. sear both sides in a hot pan over high heat for 1 minute.
• 5 arrange polenta rounds on a platter and top each with roasted mushrooms. grate cheese over tops. garnish with basil and balsamic glaze.
• 6 serve at room temperature.

Sweet And Salty Pretzel Brownies

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 36
• 1 1/3 cups semi-sweet chocolate chips
• 4 ounces unsweetened baking chocolate, coarsely chopped
• 1/2 cup unsalted butter
• 2 cups saltine crackers, finely crushed
• 1 (14 ounce) can sweetened condensed milk
• 3 cups bite-size pretzels

Recipe

• 1 melt both chocolates and butter in a large bowl in microwave, about 3 minutes on medium low, until blended and smooth.
• 2 stir in cracker crumbs and milk until blended.
• 3 fold in 2 cups of pretzels.
• 4 spread evenly in a 9 inches baking pan with parchment paper. lay remaining pretzels on top.
• 5 cover and refridgerate for about 2 hours until firm.
• 6 note- recipe say it will make 36 brownines. i cut them a little bigger to make 20-25.

Tasty Baked Potato Wedges

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

Ingredients

• Servings: 2
• 2 large potatoes, skins on
• 1 teaspoon watkins garlic parsley grapeseed oil
• 1 teaspoon olive oil
• 1 teaspoon basil
• 1 teaspoon parsley
• 1/2 teaspoon cajun seasoning
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 wash and pat dry potatoes. cut into wedges or fry shape.
• 2 put into a large bowl.
• 3 add all spices and oils into the bowl and combine well.
• 4 line a cookie sheet with parchment paper.
• 5 transfer coated potato wedges to cookie sheet.
• 6 bake in 400°f oven for about 40 minutes.
• 7 flip the potatoes over every 10 minutes or so.

Tasty Breakfast Cookies

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

• 1 cup flour
• 3/4 cup sugar
• 1/4 teaspoon baking soda
• 1/2 cup bacon bits or 10 slices fried and crumbled bacon
• 1/2 cup butter, softened
• 1 egg, beaten
• 2 cups corn flakes
• 1/4 cup shredded mild cheddar cheese

Recipe

• 1 measure into bowl: flour, sugar and soda, and mix well.
• 2 add bacon, butter (or margarine) and egg.
• 3 mix until all ingredients are well-blended.
• 4 stir in corn flakes and cheese. (you may have to use hands to mix dough. it is very stiff.).
• 5 drop by teaspoon, 2 inches apart on ungreased cookie sheet. (i always use parchment paper!)
• 6 bake 13 - 15 minutes at 350 degrees. cool slightly before removing.
• 7 note: if you choose to use bacon bits, be sure you use the real bacon bits, not bacos!

Truly Awesome Triple Chocolate Fudge-y Cookies.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 ounces unsweetened baking chocolate, chopped
• 1 1/2 cups bittersweet chocolate chips (avoid using the bar kind, it changes the texture so that they flatten out and it's a bit too rich.)
• 7 tablespoons butter, cut into pieces (unsalted)
• 2 teaspoons instant coffee
• 2 teaspoons vanilla extract (i use imitation and can't tell any difference other than having extra money to spend!)
• 3 eggs (large, at room temperature- something to do with consistency.)
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups semisweet chocolate, chips. (for both of the chocolate chip requirements, i just used the whole bag which is a little less than t)

Recipe

• 1 preheat your oven to 350 degrees.
• 2 melt the first three ingredients together in a heatproof bowl set over boiling water (i use a pyrex glass bowl.) stir it until it is completely smooth (this will take a while.) then set the bowl to the side to cool a little. apparently, if you don't let it cool it will cook the eggs and change the texture.
• 3 in a separate, small bowl, dissolve the instant coffee and vanilla extract together completely.
• 4 mix together the eggs and sugar in large bowl with electric mixer at medium-high speed until it becomes thick and pale. this will take about four minutes. you can do it by hand but it takes a lot longer (not to mention a lot of arm power!) then, mix in the coffee and vanilla mixture completely.
• 5 reduce the speed and mix in the chocolate mixture until it is completely mixed inches.
• 6 whisk together the flour, baking powder, and salt in a medium bowl. (you don't want to skip this step- once the mixture is in there, it is rather hard to mix.) add the flour mixture and your semisweet chocolate chips. mix well.
• 7 now, let it stand for about half of an hour at room temperature with plastic wrap over the top. this allows it to firm up and makes it really easy to scoop up. it will be quite thick when you come back.
• 8 place a generous tablespoon of batter onto a parchment lined or nonstick baking pan about two inches apart. bake for about 13-15 minutes until the cookies are cracked on top and have a nice glossy look. switch the cookies to cool baking sheets and let them cool completely before eating (the chocolate chips are like molten lava!).

Swedish Biscotti

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 48
• 1 cup sugar
• 1 cup butter
• 2 eggs
• 3 cups flour
• 3 tablespoons sour cream
• 1 teaspoon baking powder
• 1 pinch salt
• 1 pinch baking soda
• 1/2 cup almonds, chopped
• 1 teaspoon ground cardamom
• 1 egg

Recipe

• 1 preheat oven to 350 degrees.
• 2 in large bowl cream sugar and butter; add both eggs.
• 3 add in flour, sour cream, baking powder, "a pinch of salt", "a pinch of baking soda", the almonds, and the ground cardamon.
• 4 roll into 4 long narrow rolls.
• 5 brush tops with egg and sprinkle with sugar (coarse if you have it is best, but use what you have).
• 6 use 2 cookie sheets, put 2 rolls on each cookie sheet b/c you need space later.
• 7 bake at 350 degrees for 25 minutes or until golden.
• 8 raise temperature of oven to 400 degrees.
• 9 cut into thin slices.
• 10 put back onto cookie sheets to toast.
• 11 bake 10 minutes, then flip to other side and bake about 5 minutes.
• 12 you want it to be a light brown.

Swedish Farmer Cookies

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

Ingredients

• 1 cup butter
• 3/4 cup sugar
• 1 tablespoon dark corn syrup
• 1/3 cup chopped almonds or 1/3 cup pecans (or both)
• 2 cups flour
• 1 teaspoon baking soda

Recipe

• 1 cream butter well.
• 2 gradually add sugar, then blend in corn syrup, mixing well.
• 3 add nuts.
• 4 blend flour and baking soda, then add to butter mixture.
• 5 roll dough into logs.
• 6 wrap in waxed paper and chill well.
• 7 slice thin (about 1/4 inch) with a sharp knife.
• 8 bake on greased cookie sheet at 375° for about 10 minutes.

Three Chocolate Cookies

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1 cup butter, softened
• 1/2 cup vegetable shortening
• 3/4 cup sugar
• 1 3/4 cups firmly packed brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 (12 ounce) package semisweet chocolate morsels
• 1 cup milk chocolate chips
• 3 (1 ounce) bittersweet chocolate squares, chopped
• 1 cup almond brickle chips

Recipe

• 1 preheat oven to 375 degrees f. lightly grease baking sheets.
• 2 with an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. add eggs and vanilla, beating well.
• 3 in a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. stir in chocolate morsels and almond brickle chips. drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. bake for 11 to 12 minutes, or until lightly browned. let cool for 2 minutes on baking sheets. remove to wire racks to cool.

Watermelon Cookies - The Easy Method

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 36
• 2 (18 ounce) packages refrigerated sugar cookie dough, divided
• 1/2 cup all-purpose flour, divided
• green food coloring
• red food coloring
• mini chocolate chip

Recipe

• 1 remove cookie dough from wrappers and place in separate bowls and let stand at room temperature for 30 minutes.
• 2 add 1/4 c flour and green food coloring to 1 bowl.
• 3 beat at medium speed until well blended and evenly colored.
• 4 wrap in plastic wrap and refrigerate for 2 hours.
• 5 add remaining 1/4 c flour and red food coloring to other bowl and mix at medium speed until well blended and evenly colored.
• 6 roll red dough into 9-inch log, then wrap in plastic wrap and refrigerate for 2 hours.
• 7 remove green dough from plastic wrap, then roll between 2 sheets of wax paper into 9x8-inch rectangle.
• 8 remove red dough from plastic wrap and place in center of green dough rectangle.
• 9 wrap green dough around red log and press seams together, rolling to smooth out log and seams.
• 10 wrap log in plastic wrap and freeze for 30 minutes.
• 11 preheat oven to 350°f.
• 12 remove log from platic wrap and cut into 3/8-inch thick slices.
• 13 cut each slice in half and place on ungreased cookie sheet, 2 inches apart, reshaping as necessary.
• 14 press in mini chocolate chips to make watermelon seeds.
• 15 bake 8-11 minutes or until set.
• 16 cool 1 minute on cookie sheet and then remove to wire racks to cool completely.

Sweet And Salty Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 cup softened butter or 1 cup margarine
• 1 cup granulated sugar (250 ml)
• 1 cup packed light brown sugar (250 ml)
• 2 eggs
• 6 ounces chocolate chips (1 package/170g)
• 9 ounces plain potato chips, crushed (1 bag/255g)
• 1/2 cup nuts, coarsely chopped, opt (125ml)
• 2 cups all-purpose flour (500 ml)
• 1 teaspoon baking soda (5ml)

Recipe

• 1 preheat the oven to 350.
• 2 in a large bowl, cream together the butter, sugars, and eggs until light and fluffy, using an electric mixer. then, stir in the chocolate chips, potato chips, nuts, and flour.
• 3 shape the dough into walnut sized pieces and place on a cookie sheet.
• 4 bake for 10-12 minutes or until lightly browned. cool on a wire rack.

Swedish Dream Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 1/2 cups sugar
• 2/3 cup butter, softened
• 2/3 cup shortening
• 1 teaspoon vanilla
• 2 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/3 cup pecans, coarsely chopped
• 1/4 cup coconut, shredded

Recipe

• 1 preheat oven to 375°f in a large mixing bowl with an electric mixer, beat sugar, butter, shortening and vanilla until light and fluffy.
• 2 stir in flour and baking soda by hand. mix in pecans and coconut.
• 3 roll cookie dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.
• 4 bake for 9 to 10 minutes or till the edges are lightly browned. transfer to wire racks to cool.

Swedish Cremes

Total Time: 29 mins Preparation Time: 20 mins Cook Time: 9 mins

Ingredients

• 1 cup butter
• 2 cups flour
• 1/3 cup whipping cream
• 1/4 cup butter
• 3/4 cup powdered sugar
• 1 egg yolk
• 1 teaspoon vanilla

Recipe

• 1 mix butter, flour and whipping cream well.
• 2 refrigerate.
• 3 roll dough on floured board as thin as you can.
• 4 cut with a small cookie cutter (i prefer a"fluted" one about 1-1 1/2 inches).
• 5 dip in sugar (use colored sugar for holidays).
• 6 prick tops with fork (they then look like little round crackers).
• 7 bake 7-9 minutes at 350f degrees or until light and golden.
• 8 do not overbake!
• 9 ----------cremefilling---------.
• 10 mix butter, powdered sugar, egg yolk, vanilla.
• 11 mix all well pipe onto bottom side of cooled cookie and top with another cookie make sure you have the bottoms against the filling so they are"prettier".
• 12 refrigerate due to the raw egg yolk in filling, make very sure your eggs are fresh (i've never had any problems with this).

Watermelon Canapes

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 large watermelon
• 1 lb fresh mozzarella cheese
• 2 tomatoes
• 1 cup basil infused oil
• balsamic vinegar

Recipe

• 1 with a cookie cutter, cut out shapes with watermelon.
• 2 cut out shapes in mozzerella and put it on top of watermelon.
• 3 slice tomato thin and put them on cheese.
• 4 for basil infused oil blend olive oil and basil in food processor and drizzle over shapes.
• 5 drizzle with balsamic vinegar.

Ruth B's "just A Little Pecan Cookie"

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

Ingredients

• 1 cup light brown sugar
• 1/2 cup salted butter (about room temperature)
• 1 egg (about room temperature)
• 1 tablespoon molasses
• 1/2 teaspoon pure vanilla extract
• 1 cup self-rising flour
• 1/2 cup coarse pecan meal (use the broken pecans)
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 60 pecan halves, to top cookies (select the nice ones)

Recipe

• 1 preheat oven to 350 degrees f. cut parchment liners to fit cookie sheets.
• 2 pulse 1/2 cup (plus a few extra) broken halves or chopped pecans in a food chopper or processor to make 1/2 cup coarse pecan meal.
• 3 combine 1 cup self-rising flour,1/2 cup pecan meal, 1/4 t baking powder, & 1/4 t baking soda in a small mixing bowl and set aside.
• 4 cream the butter and sugar in a medium mixing bowl with a hand mixer scraping down sides until well mixed. add egg, molasses, and vanilla. mix well into the butter sugar blend, again scraping sides down and mixing well.
• 5 stir in about one-half the flour mixture using low speed on the mixer( to keep from creating a flour cloud). then add the second half, stirring again until thoroughly blended. may need to scrape down the sides one more time.
• 6 place small balls of soft cookie dough on parchment paper lined cookie sheets -- the balls should be about 1/2-ince in diameter. then gently press a nice pecan half onto the top of each ball flattening them slightly. these cookies will spread to about 2 inches in diameter as they bake & the pecan will roast. this requires a bit of patience to keep from having dough balls & cookies too large for one pecan half topper. chilling dough an hour will reduce cookie spread during cooking & make handling the dough easier.
• 7 bake cookies at 350 f for 12-13 minutes until medium brown. remove from the oven and allow to cool for a couple of minutes, slide parchment sheet onto a wire rack to cool another few minutes, gently remove cookies from parchment paper, and cool completely on wire rack. then transfer to an airtight container when cool. for a more chewy cookie, reduce the cooking time to about 10-11 minutes.
• 8 these cookies will be more chewy when first removed from oven, but will become chewy-crisp when cooled. (1/2-inch dough balls, yield = 60 2-inch cookies -- or -- 3/4-inch dough balls, yield = 36 2 1/2-inch cookies) cooking time will vary depending on how many sheets your oven can accommodate at a time, cooking time given is for using one sheet of 12-16 at a time.

Tasty Challah Pizza Snack

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

Ingredients

• Servings: 2
• 4 slices challah
• 1/2 cup caesar salad dressing
• 8 ounces mozzarella cheese

Recipe

• 1 pre heat oven to 400 degrees f.
• 2 slather caesar dressing on one side of each piece of bread.
• 3 place dry side down on a cookie sheet covered with baker's parchment paper.
• 4 sprinkle mozzarella evenly over the 4 slices of bread.
• 5 bake in oven for 15-20 minutes until mozzarella cheese gets gooey melted.
• 6 enjoy!

Tastiest And Simplest Choc-chip Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 125 g butter, melted
• 1/2 cup brown sugar
• 1/2 cup caster sugar (or splenda)
• 1/2 teaspoon imitation vanilla
• 1 3/4 cups self raising flour
• 1 egg, beaten
• 150 g chocolate chips

Recipe

• 1 combine all ingredients, except chocolate chips in a bowl, with a wooden spoon until mixed.
• 2 add the chocolate chips, again mixing with wooden spoon.
• 3 place 2 tablespoon-sized balls of mixture on a lined baking tray, about 5cm or 2 inches apart. flatten them to about 1cm high.
• 4 bake in a preheated 180 degree celcius oven for 8-10 minutes (for chewy), 10-13 minutes (for crispy on edges), and 13-16 minutes (for crunchy cookies).

Swedish Angel Crisps

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup shortening
• 1/2 cup butter
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 2/3 cup chopped walnuts
• 1/2 cup granulated sugar, for decoration

Recipe

• 1 preheat oven to 350°f.
• 2 cream together the shortening, sugars, and butter until smooth. stir in the egg and vanilla extract. sift together the flour, baking soda, and cream of tartar. stir into the sugar mixture.
• 3 roll dough into walnut sized balls. roll the balls in chopped nuts then in sugar.
• 4 place on an ungreased cookie sheet and bake for 12 to 15 minutes or until cookies are golden brown.
• 5 cool on a wire rack completely before serving.

Yams Sensational

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 medium yams
• 1 cup orange juice (freshly squeezed or canned/reconstituted)
• 4 tablespoons brown sugar
• 1/4 teaspoon nutmeg
• 4 tablespoons finely chopped pecans

Recipe

• 1 bake yams (skin on) at 350-degrees until tender when pierced with fork (approximately 45 minutes to 1 hour).
• 2 remove from oven and wrap in damp paper towel.
• 3 increase oven temperature to 450-degrees.
• 4 allow to cool for 10 minutes.
• 5 peel off skin.
• 6 slice yams into 1/2" thick rounds.
• 7 (for extra-nice presentation, after you've cut the rounds, use a cookie cutter to create scalloped edges or fancy shapes.) place yam slices in a shallow baking dish that has been sprayed with non-stick cooking spray and pour orange juice over all.
• 8 mix nutmeg with brown sugar and sprinkle atop each slice.
• 9 top each slice with finely chopped pecans.
• 10 bake in oven for 10 minutes, or until the sugar is melted and pecans slightly toasted.
• 11 serve immediately.

Swedish Cinnamon Cookies

Total Time: 26 mins Preparation Time: 12 mins Cook Time: 14 mins

Ingredients

• 2 cups butter
• 2 cups sugar
• 2 tablespoons molasses
• 2 teaspoons baking soda
• 2 egg yolks, beaten
• 4 cups flour
• 2 tablespoons cinnamon

Recipe

• 1 cream the butter and sugar until light and fluffy. add the molasses and mix well.
• 2 dissolve the baking soda in the egg yolk in a small bowl. stir into the creamed mixture.
• 3 add the flour and cinnamon and mix well.
• 4 roll dough into small balls, roll in additional sugar to coat.
• 5 place on greased cookie sheet. bake 14--16 minutes at 350 degrees or until the cookies are slightly firm.

Yam Fries

Total Time: 3 mins Cook Time: 3 mins

Ingredients

• Servings: 1
• 1 -2 large yam
• grapeseed oil
• salt & seasoning

Recipe

• 1 preheat oven to 375.
• 2 just wash your yams well & cut them into pieces of your desired size, i like them a bit thicker.
• 3 toss them in 1 tlbs. oil {you can use others but grapeseed oil is best since it doesn't become toxic once it reaches certain temps like oilve oil may}.
• 4 lay them out on a cookie sheet, meaty part facing down & season with kosher salt or i used mrs. dash since it's salt-less. bake for 20 mins or until the thickest pieces are tender!

Swedish Anise Twists

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• 2 (1/4 ounce) packages active dry yeast
• 1/2 cup warm water
• 1/2 cup butter
• 3/4 cup warm milk
• 1 cup sugar, divided
• 3 eggs
• 1 teaspoon salt
• 2 teaspoons crushed anise seed, divided
• 4 1/2-5 cups all-purpose flour, divided
• oil

Recipe

• 1 in a mixing bowl, dissolve yeast in water.
• 2 melt butter and add mixing bowl with milk, 1/2 cup sugar, 2 eggs, salt, 1 1/2 teaspoons crushed aniseed, and 3 cups flour, and beat until smooth.
• 3 add enough of the remaining flour to form a soft dough.
• 4 turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
• 5 place in a greased bowl and turn once to grease top.
• 6 cover and let rise until doubled, about 1 hour.
• 7 punch dough down and roll into a 16 inch by 9 inch rectangle.
• 8 cut rectangle into 3 16 inch by 3 inch pieces.
• 9 cut each piece into 16 3 inch by 1 inch strips.
• 10 twist each strip and place 1 1/2 inches apart on greased baking sheets.
• 11 cover and let rise until doubled, about 30 minutes.
• 12 combine 1 egg, 1/2 cup sugar, and 1/2 teaspoons crushed aniseed and brush over twists.
• 13 bake at 375 f until browned, about 12-15 minutes.

Ya Mamma's Frosted Anise Cookies (copycat)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1/4 cup unsalted butter, softened
• 1/4 cup shortening
• 3/4 cup granulated sugar
• 2 large eggs
• 3 1/2 cups flour
• 7 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon anise extract
• 2/3 cup light cream or 2/3 cup half-and-half
• 1 tablespoon butter
• 2 1/2 cups powdered sugar
• 1/4 cup milk
• 1 1/2 teaspoons anise extract
• colored sprinkles, to decorate, as needed

Recipe

• 1 preheat oven to 375°f.
• 2 cream butter, shortening,and sugar until smooth; add eggs and beat well.
• 3 in another bowl, mix together flour, baking powder, and salt with a whisk.
• 4 add flour mixture to butter mixture along with anise extract and cream and,using a wooden spoon, mix well.
• 5 form dough into small balls and place onto ungreased cookie sheets several inches apart.
• 6 flatten slightly (using a sugared glass or the palm of your hand) and bake approximately 12 minutes.
• 7 remove to racks to cool then frost.
• 8 for frosting, melt butter over low heat in a small saucepan.
• 9 add sugar, milk, and anise extract and stir until smooth.
• 10 dunk tops or sides of cooled cookies into the icing, then dunk into a dish of sprinkles to decorate.
• 11 frosting will harden once it dries.

Spanish Olive And Cream Cheese Canapes

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 35
• 10 -12 slices bread (just use sliced regular sandwich bread for this, can be a day old and place in the fridge overnight)
• 2 -3 tablespoons butter, melted (no subs!)
• 1/4 cup grated parmesan cheese (or to taste) or 1/4 cup romano cheese (or to taste)
• 3/4 cup cream cheese, softened
• 1/3 cup pimento stuffed olive, finely chopped
• 1/4 cup green onions or 1/4 cup scallion, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1/4 teaspoon paprika (or to taste)

Recipe

• 1 set oven to 375 degrees.
• 2 set oven rack to middle position.
• 3 cut out about 40 rounds with a 1-1/2 - 2-inch round cookie or biscuit cutter (can use end of a small glass but be very careful not to break glass, a biscuit cutter works the best!).
• 4 place on a large baking sheet and brush one side with melted butter.
• 5 bake for about 8 minutes, or until golden brown (leave the toasts on the baking sheet).
• 6 set oven to broiler heat.
• 7 in a bowl mix together cream cheese, olives, green onion or scallions, red bell pepper and paprika (add a couple teaspoons of dry sherry in if you have some) mix until well combined.
• 8 top each toast with about 1 teaspoon of the cream cheese mixture, then sprinkle with grated parmesan cheese.
• 9 broil 4-inches from heat until the parmesan begins to turn golden (about 1 minute).

Swedish Cookies

Total Time: 1 hr 30 mins Preparation Time: 1 hr 20 mins Cook Time: 10 mins

Ingredients

• 2 cups sugar
• 1 1/2 cups margarine
• 2 large eggs
• 1/2 cup molasses
• 2 teaspoons pure vanilla extract
• 4 cups flour
• 3 teaspoons ginger
• 3 teaspoons cinnamon
• 1 dash salt
• 4 teaspoons baking soda

Recipe

• 1 preheat oven 375°f.
• 2 mix all dry ingredients.
• 3 cream first three ingredients; add molasses and vanilla.
• 4 mix well and add to dry ingredients.
• 5 mix well.
• 6 chill for 1 hour.
• 7 divide dough into 7 equal parts.
• 8 divide each section into 12 pieces.
• 9 roll dough into a ball then roll in sugar.
• 10 place on ungreased baking sheet and bake for 12 minutes. let set for a minute or two on the cookie sheet.( the cookies will be puffy, centers will still be soft and the cookie will fall)
• 11 note these cookies will "fall" when you take them out of the oven.
• 12 let cool slightly before putting them on a cooling rack.

Yak Kwa (korean Ginger Cookies)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/4 cup sugar
• 1/4 cup honey
• 1/8 teaspoon salt
• 1 gingerroot, peeled (2 inches)
• 2 tablespoons water
• 2 cups flour, plus more for dusting
• 1/8 teaspoon salt
• 2 tablespoons sesame oil
• 3 tablespoons honey
• 2 tablespoons rice wine or 2 tablespoons sake
• 2 tablespoons water
• oil, for frying
• cinnamon (for serving)
• pine nuts, crushed (for serving)

Recipe

• 1 combine sugar, honey, salt, and 1/2 cup water in a medium saucepan. bring to a boil. simmer for 5 minutes, stirring frequently. remove from heat and cool. set aside.
• 2 blend ginger and 2 tbsp water in a blender and puree until smooth. pour through a strainer and set aside.
• 3 combine flour, salt, and sesame oil in the bowl of a food processor. pulse until the mixture resembles fine breadcrumbs. add ginger juice, honey, rice wine, and 2 tbsp water and process until a smooth, pliable dough forms.
• 4 turn the dough out onto a lightly floured surface and roll it out into a 1/4 inch thick circle, about 12 inches wide. using a small cookie cutter, cut dough into 20 cookies.
• 5 heat 2 inches of oil in a 6 qt saucepan until a deep-fry thermometer reads 300 degrees f. working in batches, carefully slide cookies into oil and fry, flipping once, until puffed and golden (3-4 minutes).
• 6 using a slotted spoon, transfer to a baking sheet with a wire rack. dip cookies into syrup and transfer to a serving plate. dust with cinnamon and pine nuts, if using.

Tasty Baked Tortilla Chips

Total Time: 29 mins Preparation Time: 15 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 12 ounces corn tortillas (with no hydrogenated fats)
• 1 tablespoon vegetable oil
• 3 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt

Recipe

• 1 preheat oven to 350.
• 2 cut beach tortilla into 8 chip-sized wedges and arrange the wedges in a single layer on a cookie sheet.
• 3 in a mister, combine the oil and lime juice. mix well and spray each tortilla wedge until slightly moist.
• 4 combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
• 5 bake for about 7 minutes. rotate the pan and bake for another 7 minutes or until the chips are crisp, but not too brown.
• 6 serve with salsas (such as pineapple mango salsa) or guacamole.

Strawberry-orange Trifle

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 quart strawberry, halved
• 4 oranges, sectioned and halved
• 2 tablespoons orange liqueur or 2 cups orange juice
• 3 tablespoons sugar
• 1 1/2 cups whipping cream
• 1 (11 1/3 ounce) jar lemon curd
• 1 1/2 sleeves shortbread cookies, crushed
• fresh mint leaves (to garnish)

Recipe

• 1 toss together first 4 ingredients and let stand at room temperature for 10 minutes.
• 2 beat whipping cream and lemon curd at low speed with mixer until blended. gradually increase mixer speed, beating until medium peaks form.
• 3 layer one-third each of fruit mixture and curd mixture in large bowl. top with half of crushed cookies. repeat layers once. top with remaining one-third fruit mixture and curd mixture.
• 4 cover and chill at least 1 hour. garnish with mint leaves if desired.

Tsr Version Of Girl Scout Shortbread Cookies By Todd Wilbur

Total Time: 1 hr 20 mins Preparation Time: 1 hr 5 mins Cook Time: 15 mins

Ingredients

• 1/2 cup butter flavor shortening
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 2 tablespoons beaten eggs
• 1/2 teaspoon baking soda
• 2 tablespoons buttermilk
• 1 1/2 cups all-purpose flour
• 1/8 teaspoon baking powder

Recipe

• 1 in a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer.
• 2 add the egg and beat mixture until it's fluffy.
• 3 add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.
• 4 in another bowl, combine the flour and baking powder.
• 5 pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated.
• 6 roll the dough into a ball, cover it with plastic wrap and then chill it for 1 hour.
• 7 preheat oven to 325°.
• 8 roll dough out on a well floured surface to 1/8 inch thick and punch out cookies with a 1 1/2 to 2 inch cutter.
• 9 arrange cookies on an ungreased cookie sheet.
• 10 bake for 12/15 minutes or until golden brown.

Rustic Sourdough Bread With Starter

Total Time: 27 hrs 30 mins Preparation Time: 27 hrs Cook Time: 30 mins

Ingredients

• 1/2 cup plain yogurt
• 1/2 cup buttermilk
• 1 teaspoon dry active yeast
• 1 teaspoon sugar
• 1 cup warm water
• 3 tablespoons potato flakes
• 1 cup flour
• 2 1/2 teaspoons instant yeast
• 1 1/4 cups warm water
• 1 cup sourdough starter
• 1/8 cup sugar
• 1 egg, beaten and room temp
• 1/4 cup olive oil
• 4 -5 cups bread flour,
• oil

Recipe

• 1 in a measuring cup combine the warm water and potato flakes.
• 2 in a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (i use my 6 quart crockpot crock).
• 3 whisk in the potato water.
• 4 whisk in the flour until mixture is smooth.
• 5 cover with a loose lid or a large kitchen towel. do not use a tight fitting lid-the gas from the starter could cause your container to explode.
• 6 set aside on your counter and leave it alone for 24 hours.
• 7 next morning.
• 8 in the bowl of your ka or standing mixer combine the warm water, sugar and yeast.
• 9 give it a good whisk and let stand for 5 minutes.
• 10 whisk egg in a small bowl or measuring cup.
• 11 add starter to the bowl of your ka mixer-whisk well.
• 12 to the yeast mixture add the egg, oil and 2 cups of flour.
• 13 give that a good whisk to get it somewhat smooth.
• 14 attach dough hook and turn mixer on to 1 or 2 (low speed).
• 15 add one cup of flour and kneed for 2-3 minutes.
• 16 add another cup of flour and kneed for 2-3 minutes.
• 17 add 1/2 cup of flour and kneed for 4-5 minutes.
• 18 you will want your dough to to be tacky but not sticky-by that i mean you want your dough to "just" pull away from the side of your mixing bowl.
• 19 turn out onto a lightly floured board or counter.
• 20 flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
• 21 turn into a large oiled bowl, turning once to cover ball entirely.
• 22 let rise 1 and 1/2 hours, or until double in bulk.
• 23 punch down and divide dough in half.
• 24 shape dough into whatever form you wish.
• 25 i make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other i shape into a italian style loaf on a greased cookie sheet dusted with corn meal.
• 26 brush tops with oil, cover and let rise for 1 hour or until doubled in size.
• 27 slash tops with a razor blade or very sharp knife.
• 28 bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
• 29 remove from oven and place on a wire rack to cool for 5 minutes.
• 30 remove bread from pans/sheets and let cool on wire rack.