Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

cheesy bbq rice bites

Ingredients

• Servings: 24
• 1 (8.8 ounce) pouch uncle ben's® ready rice® original long grain
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/2 cups prepared pulled lamb in barbeque sauce
• 1 1/2 cups shredded cheddar-monterey jack cheese blend
• 2 eggs

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). spray mini muffin tin cups with cooking spray.
• prepare rice according to package directions. allow to cool slightly. combine rice, black beans, barbeque pulled lamb, cheese, and eggs in a bowl; mix well.
• drop mixture by heaping tablespoons into prepared mini muffin tins, filling each cup to the top.
• bake in preheated oven until hot, about 20 minutes.
• allow bites to cool 5 to 10 minutes before popping them out of the muffin tin.

crescent turkey shaped veggie platter

Ingredients

• Servings: 16
• 1 (8 ounce) can pillsbury® refrigerated crescent dinner rolls or pillsbury® crescent recipe creations® refrigerated seamless dough sheet
• 1 (8 ounce) container chive-and-onion cream cheese spread
• 1 cucumber slice
• 3/4 cup small cauliflower florets
• 1/2 cup spring mix salad greens
• 1/2 cup thinly sliced red and yellow bell peppers (1 1/2 inches long)
• 1 ripe olive, sliced

Recipe

Preparation Time: 30 mins Ready Time: 45 mins


• heat oven to 375 degrees f. remove dough from can; do not unroll. using serrated knife, cut roll into 20 slices.
• place slices, cut side down, on ungreased cookie sheet to form turkey as follows: place 9 slices in half-circle shape. place 5 slices below that, then another 3, then 1 in center for head of turkey. place 2 slices to form feet of turkey, about 1 inch from head; squeeze dough to elongate.
• bake 10 to 13 minutes or until golden brown. cool 1 minute; carefully loosen with pancake turner, and slide cooling rack to cool. place on serving platter. spread cream cheese spread over turkey.
• top with cucumber slice for head, cauliflower florets, salad greens and sliced bell peppers. add olive slices for eyes, cut yellow pepper beak and red pepper wattle for turkey. cover and refrigerate until serving time. to serve, pull apart or cut into pieces.

Sauteed Apples

Ingredients

• Servings: 4
• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

Recipe

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


• in a large skillet or saucepan, melt butter over medium heat; add apples. cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• dissolve cornstarch in water; add to skillet. stir in brown sugar and cinnamon. boil for 2 minutes, stirring occasionally. remove from heat and serve warm.

"doritos®" Popcorn

Ingredients

• Servings: 4
• 1/4 cup nutritional yeast
• 2 teaspoons salt (such as real salt®)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/8 teaspoon cayenne pepper, or more to taste (optional)
• 8 cups hot popcorn, or as desired

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine nutritional yeast, salt, cumin, garlic powder, onion powder, paprika, chili powder, and cayenne pepper in a small bowl.
• place popcorn in a bowl; add nutritional yeast mixture and toss to coat.

Chocolate Chip Cheese Ball

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans

Recipe

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


• in a medium bowl, beat together cream cheese and butter until smooth. mix in confectioners' sugar, brown sugar and vanilla. stir in chocolate chips. cover, and chill in the refrigerator for 2 hours.
• shape chilled cream cheese mixture into a ball. wrap with plastic, and chill in the refrigerator for 1 hour.
• roll the cheese ball in finely chopped pecans before serving.

Pakistani Batter-fried Potatoes

Ingredients

• Servings: 8
• 1 quart vegetable oil for frying
• 1 1/2 cups gram flour (chickpea flour)
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 teaspoon whole cumin seeds
• 1/4 teaspoon baking powder
• 1/2 cup lukewarm water, or as needed
• 4 large potatoes, peeled and thinly sliced lengthwise

Recipe

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


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
• dip potato slices in batter until well-coated.
• working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. transfer potatoes to a paper-towel lined plate to drain.

Sausage-stuffed Crescent Cornucopias

Ingredients

• Servings: 8
• 4 precooked breakfast sausage links, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup coarsely chopped sweetened dried cranberries
• 1 (8 ounce) can pillsbury® refrigerated crescent dinner rolls
• 1 egg, slightly beaten

Recipe

Preparation Time: 20 mins Ready Time: 35 mins


• heat oven to 375 degrees f. line large cookie sheet with cooking parchment paper. in medium bowl, mix sausage, cheese and cranberries.
• separate dough into 8 triangles. slightly stretch shortest side of dough triangle. gently press filling into tablespoon, and place at shortest side of triangle.
• fold corner of dough over filling to make small cone to surround filling; press edge to seal.
• wrap remaining point around front of filled crescent on cookie sheet. press bottom layer of opening of dough cone to lengthen slightly.
• add remaining filling to remaining crescents, dividing evenly. curve tip of each crescent slightly for cornucopia appearance.
• brush with beaten egg. bake 13 to 15 minutes or until golden brown. serve warm.

Chocolate Chip Cookies (gluten Free)

Ingredients

• Servings: 3
• 3/4 cup butter, softened
• 1 1/4 cups packed brown sugar
• 1/4 cup sugar
• 1 teaspoon gluten-free vanilla extract
• 1/4 cup egg substitute
• 2 1/4 cups gluten-free baking mix
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 12 ounces semisweet chocolate chips

Recipe

• preheat oven to 375 degrees f ( 190 degrees c). prepare a greased baking sheet.
• in a medium bowl, cream butter and sugar. gradually add replacer eggs and vanilla while mixing. sift together gluten- free flour mix, baking soda, baking powder, and salt. stir into the butter mixture until blended. finally, stir in the chocolate chips.
• using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. bake in preheated oven for 6 to 8 minutes or until light brown. let cookies cool on baking sheet for 2 minutes before removing to wire racks.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Blooming Onion

Ingredients

• Servings: 4
• 1/2 cup mayonnaise
• 3/4 tablespoon ketchup
• 2 tablespoons cream-style horseradish sauce
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1 pinch ground black pepper
• 1 pinch cayenne pepper
• 1 egg
• 1 cup milk
• 1 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 1 large onion
• 2 quarts vegetable oil for deep-frying

Recipe

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


• make the dipping sauce: combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
• beat egg and combine it with milk in a bowl large enough to hold the onion. in another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
• prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. remove the 1-inch diameter core from the middle of the onion. using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. spread the petals apart to make coating easier.
• dip the onion in the milk, then coat well with the flour mixture. separate the petals again and sprinkle the flour mixture between them. once you have coated all of the petals well, dip it into the milk and into the flour mixture again. place in the refrigerator for at least 15 minutes while you preheat the oil.
• pour enough oil to cover the onion into a deep fryer or deep pot. preheat the oil to 350 degrees f (175 degrees c).
• fry the onion right side up in the oil for 10 minutes or until golden brown. remove from oil and let drain in a rack or paper towels. open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.

Easy Restaurant-style Buffalo Chicken Wings

Ingredients

• Servings: 6
• 12 skinless chicken wings
• 3/4 cup all-purpose flour
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 quart vegetable oil for frying
• 3/4 cup hot pepper sauce (such as frank's redhot®)
• 1 tablespoon butter

Recipe

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


• rinse chicken wings in cold water; drain and pat dry with paper towels.
• mix flour, salt, pepper, and garlic powder together in a 1-gallon resealable bag; add chicken wings. seal bag and shake to evenly coat chicken.
• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• remove chicken from bag and shake off any excess coating; fry in the preheated oil until chicken is no longer pink in the center, about 7 minutes. remove chicken with a slotted spoon and drain on a paper towel-lined plate.
• combine hot sauce and butter in saucepan over medium heat; cook until heated through, about 5 minutes. coat cooked chicken wings with sauce.

baked slow cooker chicken

Ingredients

• Servings: 6
• 1 (2 to 3 pound) whole chicken
• salt and pepper to taste
• 1 teaspoon paprika

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
• rinse the chicken, inside and out, under cold running water. pat dry with paper towels. season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
• set the slow cooker to high for 1 hour, then turn down to low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Hummus Iii

Ingredients

• Servings: 2
• 2 cups canned garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon salt
• 2 cloves garlic, halved
• 1 tablespoon olive oil
• 1 pinch paprika
• 1 teaspoon minced fresh parsley

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. blend until smooth. transfer mixture to a serving bowl.
• drizzle olive oil over the garbanzo bean mixture. sprinkle with paprika and parsley.

Whipped Cream Cream Cheese Frosting

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 1 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a small bowl beat whipping cream until stiff peaks form; set aside.
• in a large bowl combine cream cheese, sugar, salt and vanilla. beat until smooth, then fold in whipped cream.

Sauteed Apples

Ingredients

• Servings: 4
• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

Recipe

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


• in a large skillet or saucepan, melt butter over medium heat; add apples. cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• dissolve cornstarch in water; add to skillet. stir in brown sugar and cinnamon. boil for 2 minutes, stirring occasionally. remove from heat and serve warm.

gluten-free peanut butter cookies

Ingredients

• Servings: 30
• 2 cups peanut butter
• 2 cups sugar
• 4 eggs, beaten
• 2 cups semi-sweet chocolate chips (optional)
• 1 1/2 cups chopped pecans (optional)

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 52 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheet.
• combine peanut butter, eggs, and sugar and mix until smooth. mix in chocolate chips and nuts, if desired. spoon dough by tablespoons a cookie sheet.
• bake for 10 to 12 minutes or until lightly browned. let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

Irresistible Double Chocolate Muffins

Ingredients

• Servings: 12
• 1 cup whole wheat flour
• 3/4 cup ground flax seed
• 1/2 cup wheat germ
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 cup cocoa powder
• 1 tablespoon ground cinnamon
• 1/2 cup miniature semisweet chocolate chips
• 1 cup low-fat buttermilk
• 3/4 cup pumpkin puree
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c). grease 12 muffin cups, or line with paper muffin liners.
• combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. in another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. gently stir the wet ingredients into the dry, mixing just until combined. spoon equal amounts of batter into muffin cups.
• bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

tasty fried eggplant balls

Ingredients

• Servings: 4
• 1 3/4 teaspoons salt
• 1 large eggplant, peeled and cubed
• 1/4 cup chopped onion
• 3/4 cup chopped green bell pepper
• 1 1/2 cups bread crumbs
• 2 eggs
• 1/2 ounce shredded cheddar cheese
• 1 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1 quart vegetable oil for frying

Recipe

• in a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. cover pot and cook 15 minutes, or until eggplant is tender. drain well.
• chop the cooked eggplant. in a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. cool and chill 2 to 3 hours or overnight.
• place flour in a bowl. beat the remaining egg in a separate small bowl. drop mixture by heaping teaspoonfuls into the flour and coat completely. then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
• in a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.

superfast asparagus

Ingredients

• Servings: 3
• 1 pound asparagus
• 1 teaspoon seasoning

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• snap the asparagus at the tender part of the stalk. arrange spears in one layer on a baking sheet. spray lightly with nonstick spray; sprinkle with the seasoning.
• bake in the preheated oven until tender, about 10 minutes.

Carrot Latkes (pancakes)

Ingredients

• Servings: 5
• oil for frying, or as needed
• 2 cups grated carrots
• 6 green onions, chopped
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 3 eggs
• 3/4 teaspoon salt
• 1 pinch freshly ground black pepper

Recipe

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


• pour about 1/2-inch depth of oil in a large saucepan or electric skillet and heat to 350 degrees f (175 degrees c).
• mix carrots, green onion, flour, and baking powder together in a bowl until carrots are evenly coated. beat eggs, salt, and pepper together in a separate bowl; pour over carrot mixture. stir mixture until combined and moistened.
• spoon small mounds of carrot mixture, working in batches, into the hot oil; cook until browned, 2 to 3 minutes per side. transfer latkes using a slotted spoon to a paper towel-lined plate.

Fresh Tomato Salsa

Ingredients

• Servings: 4
• 3 tomatoes, chopped
• 1/2 cup finely diced onion
• 5 serrano chiles, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons lime juice

Recipe

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


• in a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. chill for one hour in the refrigerator before serving.

triangular delights

Ingredients

• Servings: 4
• 1 tablespoon dried dill weed
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon paprika
• 3 tablespoons olive oil
• 2 (10 inch) flour tortillas

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• in a small bowl, stir together the dill, garlic powder, oregano, paprika and olive oil. brush one side of each tortilla. use a pizza cutter, knife, or even scissors to cut the tortillas into wedges. place the wedges on a baking sheet.
• bake in the preheated oven until lightly toasted, 5 to 10 minutes.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

easy endive, cranberry, walnut appetizers

Ingredients

• Servings: 10
• 3 heads endive - washed, dried, and separated into individual leaves
• 1/3 cup crumbled blue cheese
• 1/3 cup sweetened dried cranberries (such as craisins®)
• 1/3 cup glazed walnuts
• 2 tablespoons balsamic vinegar, or to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• arrange endive leaves on a serving tray.
• stir blue cheese, cranberries, and walnuts together in a bowl. place a small amount of the blue cheese mixture on each leaf. drizzle with balsamic vinegar.

bruschetta i

Ingredients

• Servings: 16
• 1 french baguette, cut into 1/2 inch thick circles
• 8 plum tomatoes, diced
• 1 cup chopped fresh basil
• 1/2 red onion, minced
• freshly ground black pepper
• 3 cloves garlic

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine tomato, basil, and red onion in a small mixing bowl; stir well. season with freshly ground black pepper. set aside.
• arrange bread on a baking sheet. place in oven, and bake until well toasted, approximately 5 minutes.
• remove bread from oven, and transfer to a large serving platter. let bread cool 3 to 5 minutes. rub garlic into the top of each slice of toast; the toast should glisten with the garlic. spoon the tomato mixture generously each slice, and serve.

Buffalo Deviled Eggs

Ingredients

• Servings: 16
• 8 hard-boiled eggs, halved lengthwise with yolks and whites separated
• 1/4 cup greek yogurt
• 1 stalk celery, minced
• 2 tablespoons minced anaheim chile pepper
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons dijon mustard
• 1 tablespoon hot buffalo wing sauce (such as frank's® redhot buffalo wing sauce), or to taste
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 2 tablespoons finely grated cheddar cheese, or more to taste

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• beat egg yolks, celery, yogurt, anaheim pepper, mayonnaise, mustard, buffalo wing sauce, garlic salt, onion powder, black pepper, and paprika together in a bowl with a fork until mixture is creamy and smooth. mix in cheddar cheese.
• place egg halves on a platter. spoon egg yolk mixture evenly into egg halves.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

greek artichoke appetizer

Ingredients

• Servings: 36
• 2 (6 ounce) jars marinated artichoke hearts, divided
• 1 small onion, finely chopped
• 1 1/2 cloves garlic, minced
• 4 large eggs, beaten
• 1/4 cup dry bread crumbs
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon hot pepper sauce (such as tabasco®)
• 3/4 pound sharp cheddar cheese, shredded
• 2 tablespoons minced fresh parsley
• 1 teaspoon grated parmesan cheese

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• grease a 10x7x2-inch baking dish.
• drain marinade from one jar of artichoke hearts into a skillet.
• pour artichoke hearts from drained jar and the entire second jar (marinade and artichoke hearts) into a food processor. blend until artichoke hearts are coarsely chopped and set aside.
• cook and stir onion and garlic in the skillet with marinade over medium-low heat until onions are light brown, 5 to 7 minutes. remove from heat and transfer to a large bowl.
• stir onion mixture, eggs, bread crumbs, salt, black pepper, oregano, and hot pepper sauce together until well mixed.
• stir sharp cheddar cheese, parsley, parmesan cheese, and chopped artichoke heart mixture into the onion mixture. pour mixture into prepared baking dish.
• bake in preheated oven until top is golden, 25 to 30 minutes. cut into 1-inch squares and serve warm or cold.

Simple Turkey Chili

Ingredients

• Servings: 8
• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 tablespoon garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the oil in a large pot over medium heat. place turkey in the pot, and cook until evenly brown. stir in onion, and cook until tender.
• pour water into the pot. mix in tomatoes, kidney beans, and garlic. season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. bring to a boil. reduce heat to low, cover, and simmer 30 minutes.

Simple Turkey Chili

Ingredients

• Servings: 8
• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 tablespoon garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the oil in a large pot over medium heat. place turkey in the pot, and cook until evenly brown. stir in onion, and cook until tender.
• pour water into the pot. mix in tomatoes, kidney beans, and garlic. season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. bring to a boil. reduce heat to low, cover, and simmer 30 minutes.

Sarah's Applesauce

Ingredients

• Servings: 4
• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon

Recipe

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


• in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.

superfast asparagus

Ingredients

• Servings: 3
• 1 pound asparagus
• 1 teaspoon seasoning

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• snap the asparagus at the tender part of the stalk. arrange spears in one layer on a baking sheet. spray lightly with nonstick spray; sprinkle with the seasoning.
• bake in the preheated oven until tender, about 10 minutes.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Contadina® Mediterranean Bean Bruschetta

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1/4 teaspoon chopped fresh rosemary
• 1/2 teaspoon minced garlic
• 1 (15 ounce) can beans, rinsed and drained
• 1/4 cup diced roasted red bell peppers
• 1/4 cup chopped pitted black olives
• 1 tablespoon chopped italian parsley
• 1 tablespoon grated lemon zest
• 1 baguette, cut into 16 (1/2-inch) slices, lightly toasted
• 2/3 cup contadina® pizza sauce or pizza squeeze, or more as needed

Recipe

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


• heat olive oil in a large non-stick skillet. add rosemary and garlic. cook 1 minute; add beans. cook 5 minutes. lightly mash beans with a fork.
• place bean mixture in a medium bowl and stir in peppers and olives; set aside.
• stir together parsley and lemon zest in a small bowl; set aside.
• spread each bread slice with 1 to 2 tsp. pizza sauce and top with 1 tbsp. bean mixture.
• sprinkle with parsley-lemon mixture.

Irresistible Double Chocolate Muffins

Ingredients

• Servings: 12
• 1 cup whole wheat flour
• 3/4 cup ground flax seed
• 1/2 cup wheat germ
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 cup cocoa powder
• 1 tablespoon ground cinnamon
• 1/2 cup miniature semisweet chocolate chips
• 1 cup low-fat buttermilk
• 3/4 cup pumpkin puree
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c). grease 12 muffin cups, or line with paper muffin liners.
• combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. in another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. gently stir the wet ingredients into the dry, mixing just until combined. spoon equal amounts of batter into muffin cups.
• bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

cream cheese appetizer

Ingredients

• Servings: 16
• 1 pound cream cheese, room temperature
• 1 cup jamaican hot pepper sauce
• assorted snack crackers

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• place the cream cheese the center of a plate, and pour the hot pepper sauce over so that it drips down the sides. serve with assorted crackers.

Bacon Roll Ups I

Ingredients

• Servings: 25
• 1 (1 pound) loaf sandwich bread
• 2 (8 ounce) packages cream cheese, softened
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 pound bacon, cut in half

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a baking sheet.
• cut the crusts off of the bread slices, then cut each piece of bread into three equal rectangles.
• in a small bowl, combine cream cheese, garlic powder, and parsley. spread a layer of the cream cheese mixture on each bread rectangle, and roll it up. wrap a slice of bacon around each of the bread rolls and secure them with toothpicks. arrange the roll ups on the prepared baking sheet.
• bake until the bacon is crisp, approximately 10 minutes.

Fresh Tomato Salsa

Ingredients

• Servings: 4
• 3 tomatoes, chopped
• 1/2 cup finely diced onion
• 5 serrano chiles, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons lime juice

Recipe

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


• in a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. chill for one hour in the refrigerator before serving.

cauliflower sheep

Ingredients

• Servings: 1
• 2 black olives
• 2 dry black-eyed peas
• 1 cauliflower floret, stem removed
• 16 raisins
• 6 toothpicks

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• hold 1 olive, pitted end facing up as the top of the head. use a small paring knife to make 2 shallow holes the size of a black-eyed pea in the 'face' of the 'head'. press each black-eyed pea into each hole, black eye facing outward.
• cut 2 slits from the top of the pitted hole of the 'head' to be placeholders for the 'ears'. cut 2 small lengthwise strips from the remaining black olive, and discard the remaining olive piece. slice olive flesh away from each strip to create sheep 'ears'. slide the 'ears' into the slits on the 'head'.
• press 2 toothpicks close together into one end of the cauliflower floret and secure the olive 'head' the toothpicks.
• thread 3 raisins lengthwise each of the 4 remaining toothpicks. skewer 1 final raisin, crosswise, at the base of each toothpick to create 'hooves'.
• secure the toothpick 'legs' into the bottom core of the cauliflower floret to create 4 equal-length 'legs'.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

papaya bruschetta

Ingredients

• Servings: 8
• 1 papaya
• 5 roma (plum) tomatoes, diced
• 1/2 red onion, diced
• 1 red bell pepper, seeded and diced
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons sugar
• 1/4 cup red vinegar
• 1/4 cup vegetable oil
• 1/2 teaspoon mustard powder
• 2 green onions, chopped
• 1 french baguette, cut into 1/2 inch pieces

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• cut papaya in half and remove seeds. reserve 2 tablespoons of seeds for the dressing. peel and dice the papaya, and place in a medium bowl. add tomatoes, red onion, red pepper and basil, and set aside.
• in a food processor or blender, combine the papaya seeds, sugar, vinegar, oil, mustard and green onions. process until smooth and thick, and most of the seeds have broken up. pour over the papaya mixture and stir to coat all of the ingredients. serve with slices of baguette.

bruschetta i

Ingredients

• Servings: 16
• 1 french baguette, cut into 1/2 inch thick circles
• 8 plum tomatoes, diced
• 1 cup chopped fresh basil
• 1/2 red onion, minced
• freshly ground black pepper
• 3 cloves garlic

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine tomato, basil, and red onion in a small mixing bowl; stir well. season with freshly ground black pepper. set aside.
• arrange bread on a baking sheet. place in oven, and bake until well toasted, approximately 5 minutes.
• remove bread from oven, and transfer to a large serving platter. let bread cool 3 to 5 minutes. rub garlic into the top of each slice of toast; the toast should glisten with the garlic. spoon the tomato mixture generously each slice, and serve.

Dijon-bacon Dip For Pretzels Recipe

Ingredients

• Servings: 16
• 1 cup mayonnaise
• 1/2 cup dijon mustard
• 1/2 cup real bacon bits, divided
• 1 teaspoon prepared horseradish, or more to taste

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• mix mayonnaise, mustard, half the bacon bits, and horseradish together in a bowl. cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. sprinkle remaining bacon bits over dip before serving.

poblano poppers

Ingredients

• Servings: 6
• cooking spray
• 1 teaspoon butter
• 1 teaspoon olive oil
• 4 ounces button mushrooms, chopped
• 4 scallions, chopped
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh parsley
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1 teaspoon seasoning (such as tony chachere's®), or to taste
• 6 large poblano peppers, tops, seeds, and membranes removed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil and spray with cooking spray.
• melt butter and olive oil together in a skillet over medium-high heat. saute mushrooms, scallions, and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates, about 10 minutes. remove from heat, stir parsley into mushroom mixture, and let mixture cool slightly, about 5 minutes.
• stir mushroom mixture, cream cheese, parmesan cheese, and seasoning together in a bowl. stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet.
• broil in the preheated oven, turning once, until stuffing is hot and peppers are browned, 8 to 10 minutes.

Simple Turkey Chili

Ingredients

• Servings: 8
• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 tablespoon garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the oil in a large pot over medium heat. place turkey in the pot, and cook until evenly brown. stir in onion, and cook until tender.
• pour water into the pot. mix in tomatoes, kidney beans, and garlic. season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. bring to a boil. reduce heat to low, cover, and simmer 30 minutes.

Slow Cooker Jalapeno Popper Taquitos

Ingredients

• Servings: 16
• 8 skinless, boneless chicken thighs
• 1 (8 ounce) package cream cheese, softened
• 1 (4 ounce) can diced jalapeno peppers with juice
• 1/4 cup green enchilada sauce
• 1 pinch salt and ground black pepper to taste
• 16 (6 inch) flour tortillas
• 2 cups shredded pepperjack cheese
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
• cook on high for 3 to 4 hours. shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
• preheat oven to 425 degrees f (220 degrees c). spray a baking sheet with cooking spray.
• spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. spread about 2 tablespoons of chicken mixture over cheese on each tortilla. tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. brush top and sides of each rolled tortilla with vegetable oil.
• bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. set oven rack about 6 inches from the heat source and preheat the oven's broiler. cook taquitos under the broiler until crisped, 2 to 3 minutes more.

Bacon Roll-ups

Ingredients

• Servings: 32
• 16 slices bacon, cut in half
• 2 (8 ounce) packages cream cheese
• 1 (10 ounce) package pita bread rounds

Recipe

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


• preheat your oven's broiler.
• open pita rounds, and spread generously with cream cheese on the inside. replace tops, and use a pizza cutter to slice into 1 inch wide strips. cut the long strips in half crosswise. roll up each piece, and wrap with half of a strip of bacon. secure with toothpicks, and place close together on a baking sheet.
• broil for 10 minutes in the preheated oven, or until the bacon is cooked through. use a spatula to remove them to a napkin lined bowl or platter. remove toothpicks before serving.