too much chocolate cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
• bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. cool cake thoroughly in pan at least an hour and a half before inverting a plate if desired, dust the cake with powdered sugar.

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.

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.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

pizza dough i

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 cup warm water (110 degrees f/45 degrees c)

Recipe

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


• combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
• bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

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.

fabulous homemade bread

Ingredients

• Servings: 6
• 1/2 cup warm water
• 3 (.25 ounce) packages active dry yeast
• 1/4 cup bread flour
• 1 tablespoon white sugar
• 2 cups quick cooking oats
• 2 cups whole wheat flour
• 4 1/2 cups warm water
• 1 1/2 tablespoons salt
• 2/3 cup brown sugar
• 2/3 cup vegetable oil
• 10 cups bread flour

Recipe

• in the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. let grow for about 5 minutes. it will bubble almost immediately.
• measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. mix on low speed with a dough hook for 1 to 2 minutes. increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. humidity determines how much flour you need before the bread pulls away from the edge of the bowl. it is normal for the dough to be sticky.
• place dough in an oiled bowl, and turn to coat the surface. cover with a damp cloth. let rise in a warm spot for 1 hour, or until doubled in size.
• divide dough into 6 pieces. shape loaves, and place in greased 8 x 4 inch pans. let rise until dough is 1 inch above rim of pans, usually 1 hour.
• bake at 350 degrees f ( 175 degrees c) for 35 minutes, or until tops are browned. let cool in pans for 10 minutes, and then turn out wire racks to cool completely.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

pumpkin chocolate chip cookies iii

Ingredients

• Servings: 2
• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe

• combine pumpkin, sugar, vegetable oil, and egg. in a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. dissolve the baking soda with the milk and stir in. add flour mixture to pumpkin mixture and mix well.
• add vanilla, chocolate chips and nuts.
• drop by spoonful on greased cookie sheet and bake at 350 degrees f (175 degrees c) for approximately 10 minutes or until lightly brown and firm.

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.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

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


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

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.

chef john's salmon mango bango

Ingredients

• Servings: 2
• 1 mango - peeled, seeded and diced
• 2 tablespoons lime juice
• 2 tablespoons red bell pepper and ancho chili pepper jam
• 2 tablespoons chopped fresh cilantro
• 2 salmon fillets, skin removed
• sea salt to taste
• 2 teaspoons vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 30 mins


• stir mango, lime juice, pepper jam, and cilantro together in a bowl. cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
• season salmon fillets with sea salt.
• heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke. place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more. transfer to a plate and top with chilled mango relish.

Easy Lemon Cookies

Ingredients

• Servings: 3
• 1 (18.25 ounce) package lemon cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 teaspoon lemon extract
• 1/3 cup confectioners' sugar for decoration

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• pour cake mix into a large bowl. stir in eggs, oil, and lemon extract until well blended. drop teaspoonfuls of dough into a bowl of confectioners' sugar. roll them around until they're lightly covered. once sugared, put them on an ungreased cookie sheet.
• bake for 6 to 9 minutes in the preheated oven. the bottoms will be light brown, and the insides chewy.

Horseradish Corn On The Cob

Ingredients

• Servings: 8
• 1/2 cup butter, softened
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons prepared dijon-style mustard
• 2 teaspoons prepared horseradish
• 8 ears corn, husked and cleaned

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a small bowl combine butter, salt, pepper, parsley, mustard and horseradish; mix well. spread about 1 tablespoon of mixture evenly over each ear of corn. wrap tightly in heavy duty aluminum foil; seal well. place on a baking sheet.
• bake for 40 to 45 minutes in the preheated oven, or until corn is tender.

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.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

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.

taco-seasoned salmon

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 1/2 cup italian-seasoned bread crumbs
• 1/4 cup taco seasoning mix
• 6 (3 ounce) fillets salmon fillets

Recipe

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


• heat vegetable oil in a skillet over medium heat.
• mix bread crumbs and taco seasoning mix together in a shallow bowl. press salmon into bread crumbs mixture until evenly coated. gently toss between your hands so any bread crumbs that haven't stuck can fall away. place the breaded salmon a plate while breading the rest; do not stack.
• cook salmon in the hot oil until it flakes easily with a fork, about 4 minutes per side.

Thanksgiving Beets

Ingredients

• Servings: 4
• 2 pounds beets, peeled and sliced
• 3 tablespoons brown sugar
• 3 tablespoons vinegar
• 1/4 cup water
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 tablespoons butter

Recipe

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


• place the beets into a large saucepan. pour in enough water to cover the beets by 1 inch. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 10 minutes; drain.
• whisk together the brown sugar, vinegar, water, cornstarch, cinnamon, nutmeg, and cloves in a saucepan. add the beets and the butter, turn the heat to medium, and cook, stirring constantly, until the mixture comes to a boil. cook until the sauce thickens slightly, about a minute or two. the sauce will not be sticky-thick, but will still pour nicely. serve beets hot or cold.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

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.

chickpea curry

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 2 onions, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger root, finely chopped
• 6 whole cloves
• 2 (2 inch) sticks cinnamon, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 (15 ounce) cans garbanzo beans
• 1 cup chopped fresh cilantro

Recipe

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


• heat oil in a large frying pan over medium heat, and fry onions until tender.
• stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. cook for 1 minute over medium heat, stirring constantly. mix in garbanzo beans and their liquid. continue to cook and stir until all ingredients are well blended and heated through. remove from heat. stir in cilantro just before serving, reserving 1 tablespoon for garnish.

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.

pizza dough i

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 cup warm water (110 degrees f/45 degrees c)

Recipe

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


• combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
• bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

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


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Best Ever Banana Bread

Ingredients

• Servings: 1
• 2 eggs, beaten
• 1/3 cup buttermilk
• 1/2 cup vegetable oil
• 1 cup mashed bananas
• 1 1/2 cups white sugar
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped pecans (optional)

Recipe

• preheat oven to 325 degrees f (165 degrees c). spray one 9x5 inch loaf pan with non-stick spray coating.
• blend together the eggs, buttermilk, oil and bananas.
• sift together the sugar, flour, baking soda and salt. add to banana mixture and stir in pecans. mix well.
• pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

patty's mashed turnips

Ingredients

• Servings: 8
• 7 large turnips
• 1 cup milk
• 2 tablespoons butter
• salt to taste
• ground black pepper to taste

Recipe

• peel, wash, and quarter turnips.
• boil 35-45 minutes or until tender. strain and rinse cooked turnips.
• place in large mixing bowl and use fork to break up turnips into smaller bits. add milk and butter. blend to desired consistency. add salt and pepper to taste.

general tsao's chicken

Ingredients

• Servings: 6
• 1/2 cup cornstarch
• 1/4 cup water
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh ginger root
• 3/4 cup white sugar
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 1/2 cup hot chicken broth
• 1 teaspoon monosodium glutamate (msg)
• 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 1/2 cup soy sauce
• 1 teaspoon ground white pepper
• 1 egg
• 1 cup cornstarch
• 1 cup vegetable oil
• 2 cups chopped green onions
• 16 chile peppers, sun-dried

Recipe

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


• to make sauce: in a large bowl combine 1/2 cup cornstarch and 1/4 cup water. mix together. add garlic, ginger, sugar, 1/4 cup soy sauce and white vinegar. then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. refrigerate until needed.
• to prepare chicken: in a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. stir in egg. add 1 cup cornstarch and stir until chicken is evenly coated. add oil to help separate chicken pieces. divide chicken into small quantities and deep fry at 350 degrees f (175 degrees c) until crispy. drain on paper towels.
• to make mixture: place a small amount of oil in wok and heat until wok is hot. add scallions and dried chile peppers and stir-fry briefly. remove sauce from refrigerator and stir. add sauce to wok. then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).

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.

mandelbrot

Ingredients

• Servings: 3
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup white sugar
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup orange juice
• 2 teaspoons orange zest (optional)
• 3/4 cup chocolate syrup
• 2 teaspoons ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place flour, baking powder, salt and sugar into an electric mixer's mixing bowl and mix well; blend eggs and 1/2 cup oil into mixture. pour orange juice and orange zest into mixture; mix well. when the mixture becomes very thick take the mixing bowl out of the mixer and continue stirring with a wooden spoon (at this point the mixture is so thick that it could damage an electric mixer).
• separate dough into thirds. roll (or spread with your hands) each chunk of dough into a rectangular shape. sprinkle the chocolate syrup the center of each rectangle. fold the sides of each rectangle into the center to form a loaf shape. work with the loaf until there is no longer a crease that could break open while baking. each roll will be approximately 12 inches long. brush the outside of each roll lightly with oil. sprinkle cinnamon and sugar on top of the rolls.
• bake on a nonstick cookie pan for 20 minutes. this is a firm, cake-like cookie. if you would rather a crispier cookie toast the cookie another 5 minutes. cool on a wire rack. when cooled cut the loaves to form semi-circle shaped cookies.

neapolitan cupcakes

Ingredients

• Servings: 4
• 2 (19.8 ounce) packages brownie mix
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup water
• 1 (18.25 ounce) package strawberry cake mix
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 1 1/2 cups unsalted butter at room temperature
• 1 (16 ounce) package confectioners' sugar, sifted
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• line 48 muffin cups with paper liners.
• stir both packages of brownie mix with 1 cup vegetable oil, 4 eggs, and 1/2 cup water in a large bowl until evenly combined and smooth.
• mix strawberry cake mix with 1 cup water, 3 eggs, and 1/3 cup vegetable oil in a separate bowl until moistened. beat with an electric mixer on medium speed for 2 minutes.
• spoon about 2 tablespoons brownie batter into the bottom of each prepared muffin cup.
• top the brownie batter with strawberry cake batter, filling each cup about 2/3 full.
• bake in the preheated oven until the cupcakes spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• cool in pans for about 10 minutes before removing to finish cooling on racks.
• beat unsalted butter with an electric mixer on medium-high speed in a bowl until butter is pale and creamy, about 2 minutes.
• beat confectioners' sugar into the butter, about 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. after each addition of confectioners' sugar, raise mixer speed to high to beat as much air as possible into the frosting; reduce speed to low and continue beating until frosting is smooth. repeat until all confectioners' sugar is incorporated, about 5 minutes of beating time; beat in vanilla extract.
• spread cooled cupcakes with buttercream frosting.

extreme chocolate cake

Ingredients

• Servings: 1
• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 3/4 cup butter
• 1 1/2 cups unsweetened cocoa powder
• 5 1/3 cups confectioners' sugar
• 2/3 cup milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch cake pans.
• use the first set of ingredients to make the cake. in a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. stir in the boiling water by hand. pour evenly into the two prepared pans.
• bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. cool for 10 minutes before removing from pans to cool completely.
• to make the frosting, use the second set of ingredients. cream butter until light and fluffy. stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. beat to a spreading consistency.
• split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them a serving plate. frost the outside of the cake.

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.

banana pancakes i

Ingredients

• Servings: 12
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed

Recipe

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


• combine flour, white sugar, baking powder and salt. in a separate bowl, mix together egg, milk, vegetable oil and bananas.
• stir flour mixture into banana mixture; batter will be slightly lumpy.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. cook until pancakes are golden brown on both sides; serve hot.

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.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Pumpkin Bread Iv

Ingredients

• Servings: 3
• 3 cups canned pumpkin puree
• 1 1/2 cups vegetable oil
• 4 cups white sugar
• 6 eggs
• 4 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1 1/2 teaspoons ground cloves

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour three 9x5 inch loaf pans.
• in a large bowl, mix together the pumpkin, oil, sugar, and eggs. combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. divide the batter evenly between the prepared pans.
• bake in preheated oven for 45 minutes to 1 hour. the top of the loaf should spring back when lightly pressed.

turnip bake

Ingredients

• Servings: 8
• 1 large turnip, peeled and cubed
• 2 tablespoons butter
• 1 pinch salt and ground black pepper
• 2 large apples - peeled, cored, and diced
• 2 tablespoons brown sugar
• 1 pinch ground cinnamon
• topping:
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons butter, softened

Recipe

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

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8-inch casserole dish.
• place turnip into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 15 to 20 minutes. drain and transfer to a bowl.
• mash turnip, 2 tablespoons butter, salt, and pepper together until smooth.
• toss apples with 2 tablespoons brown sugar and cinnamon in a bowl.
• spread half the turnip mixture into the prepared casserole dish; top with half the apples. repeat with remaining turnip mixture and apple mixture.
• mix flour, 1/4 cup brown sugar, and 2 tablespoons softened butter by hand in a bowl until mixture is an evenly coarse meal-texture; sprinkle over casserole.
• bake in the preheated oven until cooked through and bubbling, about 1 hour.

Megan's Granola

Ingredients

• Servings: 30
• 8 cups rolled oats
• 1 1/2 cups wheat germ
• 1 1/2 cups oat bran
• 1 cup sunflower seeds
• 1 cup finely chopped almonds
• 1 cup finely chopped pecans
• 1 cup finely chopped walnuts
• 1 1/2 teaspoons salt
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 3/4 cup honey
• 1 cup vegetable oil
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 2 cups raisins or sweetened dried cranberries

Recipe

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


• preheat the oven to 325 degrees f (165 degrees c). line two large baking sheets with parchment or aluminum foil.
• combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. spread the mixture out evenly on the baking sheets.
• bake in the preheated oven until crispy and toasted, about 20 minutes. stir once halfway through. cool, then stir in the raisins or cranberries before storing in an airtight container.

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.

Carlee's Celebrate Spring Cupcakes

Ingredients

• Servings: 2
• 1 (18.25 ounce) package chocolate cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 2 (3.9 ounce) packages instant chocolate pudding mix
• 2 cups milk
• 2 cups frozen whipped topping, thawed
• 1 tablespoon chocolate sprinkles
• 72 mini chocolate candy-coated easter eggs

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease 24 muffin cups or line with paper liners.
• place chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl. beat with an electric mixer on medium speed until thoroughly combined, about 2 minutes.
• fill prepared muffin cups 2/3 full with batter.
• bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 19 to 23 minutes.
• allow cupcakes to cool thoroughly.
• beat the 2 packages of pudding mix with milk in a bowl using an electric mixer until thickened, about 2 minutes.
• beat thawed whipped topping into pudding mixture to make a creamy filling.
• spoon about 1 1/2 cup chocolate pudding filling into a pastry bag fitted with a large piping tip.
• press the piping tip into the center of each cupcake and fill cupcake with about 1 1/2 tablespoon of pudding mixture.
• spoon a heaping tablespoon of remaining pudding mixture about 1 1/2 inches across into the center of each cupcake to make a nest. press chocolate sprinkles into edges of the nests; place 3 mini chocolate eggs into each nest.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

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


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

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.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Homesteader Cornbread

Ingredients

• Servings: 1
• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). in a small bowl, combine cornmeal and milk; let stand for 5 minutes. grease a 9x13 inch baking pan.
• in a large bowl, whisk together flour, baking powder, salt and sugar. mix in the cornmeal mixture, eggs and oil until smooth. pour batter into prepared pan.
• bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

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.

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.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

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.

pizza dough i

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 cup warm water (110 degrees f/45 degrees c)

Recipe

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


• combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
• bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.

best fried green tomatoes

Ingredients

• Servings: 4
• 4 large green tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 quart vegetable oil for frying

Recipe

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


• slice tomatoes 1/2 inch thick. discard the ends.
• whisk eggs and milk together in a medium-size bowl. scoop flour a plate. mix cornmeal, bread crumbs and salt and pepper on another plate. dip tomatoes into flour to coat. then dip the tomatoes into milk and egg mixture. dredge in breadcrumbs to completely coat.
• in a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. do not crowd the tomatoes, they should not touch each other. when the tomatoes are browned, flip and fry them on the other side. drain them on paper towels.

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.

turnip bake

Ingredients

• Servings: 8
• 1 large turnip, peeled and cubed
• 2 tablespoons butter
• 1 pinch salt and ground black pepper
• 2 large apples - peeled, cored, and diced
• 2 tablespoons brown sugar
• 1 pinch ground cinnamon
• topping:
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons butter, softened

Recipe

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

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8-inch casserole dish.
• place turnip into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 15 to 20 minutes. drain and transfer to a bowl.
• mash turnip, 2 tablespoons butter, salt, and pepper together until smooth.
• toss apples with 2 tablespoons brown sugar and cinnamon in a bowl.
• spread half the turnip mixture into the prepared casserole dish; top with half the apples. repeat with remaining turnip mixture and apple mixture.
• mix flour, 1/4 cup brown sugar, and 2 tablespoons softened butter by hand in a bowl until mixture is an evenly coarse meal-texture; sprinkle over casserole.
• bake in the preheated oven until cooked through and bubbling, about 1 hour.

Delicious Pumpkin Bread

Ingredients

• Servings: 3
• 3 1/4 cups all-purpose flour
• 3 cups white sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 cups solid pack pumpkin puree
• 2/3 cup water
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• grease and flour three 7 x 3 inch pans. preheat oven to 350 degrees f (175 degrees c).
• measure flour, sugar, baking soda, salt, and spices into a large bowl. stir to blend. add pumpkin, water, vegetable oil, eggs, and nuts. beat until well combined. pour batter into prepared pans.
• bake for approximately 1 hour.

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.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

amazing pecan coffee cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1 cup butter, softened
• 1 cup sour cream
• 1 1/2 cups white sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1/2 cup brown sugar
• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. sift together the flour, baking powder, and salt; set aside.
• in a large bowl, cream the butter until light and fluffy. gradually beat in sour cream, then beat in sugar. beat in the eggs one at a time, then stir in the vanilla. by hand, fold in the flour mixture, mixing just until incorporated. spread batter into prepared pan.
• to make the pecan topping: in a medium bowl, mix together brown sugar, pecans and cinnamon. stir in melted butter until crumbly. sprinkle over cake batter in pan.
• bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack, and remove foil.

One Bowl Chocolate Cake Iii

Ingredients

• Servings: 2
• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour two nine inch round pans.
• in a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. stir in the boiling water last. batter will be thin. pour evenly into the prepared pans.
• bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Cake

Ingredients

• Servings: 1
• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round cake pans or one 9x13 inch pan.
• in large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. make a well in the center.
• add eggs, coffee, buttermilk, oil and vanilla. beat for 2 minutes on medium speed. batter will be thin. pour into prepared pans.
• bake at 350 degrees f (175 degrees c) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. cool for 10 minutes, then remove from pans and finish cooling on a wire rack. fill and frost as desired.

Corn And Bacon Maque Choux

Ingredients

• Servings: 6
• 6 ears corn, husked and cleaned
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 1 cup green bell pepper, chopped
• 1 large fresh tomato, chopped
• 1/4 cup milk
• salt to taste
• cayenne pepper
• 1/4 cup chopped green onions
• 8 strips crisply cooked bacon, crumbled

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. cut across the kernels again to release milk from the corn, add milk to bowl. set aside.
• heat the oil in a large skillet over medium-high heat. add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. combine corn, tomatoes, and milk with the onion mixture. reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. do not boil. season with salt and cayenne pepper. lower heat, cover skillet, and cook 5 to 10 minutes longer. stir in green onions and bacon. remove from heat and serve.