Buttery Rolls

Rated: Submitted By: Debbie Leonard Photo By: 5THSISTER Prep Time: 30 Minutes Cook Time: 13 Minutes

Ready In: 43 Minutes Servings: 24

"Debbie Leonard of Roseburg, Oregon uses her bread machine to stir up the dough for these lovely golden dinner rolls. They're tender, fluffy and delicious when eaten warm from the oven." Ingredients: 1 cup warm milk (70 to 80 degrees 2 eggs F) 1 1/2 teaspoons salt 1/2 cup butter or margarine, 4 cups bread flour softened 2 1/4 teaspoons active dry yeast 1/4 cup sugar Directions: 1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). 2. When cycle is completed, turn dough onto a lightly floured surface. Divide into 24 portions; shape into balls. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise in a warm place for 15 minutes. Bake at 375 degrees F for 13-16 minutes or until golden brown. I don't have a bread machine but I DO have a Kitchen Aid mixer, so I used that. I proofed the yeast in the mixer bowl with the sugar and the milk for ten minutes, then added the remaining liquid ingredients. After that, I then added the flour gradually. I kneaded the dough with the hook for about five minutes. I seperated the dough into 16 rolls and then put them into a greased 9x13 baking pan. I let them rise for about 45 minutes, then baked for about 20. These turned out well for me. Better than the French Bread Rolls I made last month. (Whew. Those were a disaster.) This wasn't really all that difficult for me to make without a bread machine. It wasn't the type of roll I was looking for, more of a soft bread roll. This one has more of a crumbly texture. It DOES have a wonderful flavor, don't get me wrong. What I expected should have no bearing on how good a recipe is. I urge someone who is hesitant to make a recipe that lacks a bread machine to try these. You won't be disappointed. EDITED 08/06/08: Melted a couple tablespoons of butter and brushed the top of the rolls with it. Made the rolls even better. Yum yum!!! Perfect little dinner rolls with perfect texture and taste! The only alteration I had to make to the recipe was during the first knead in the machine the dough was too stiff so I added 1 tbs warm milk. That got it a tad too wet so I threw in a pinch of flour and it was perfecto!!! I cut the recipe in half and when the dough was ready I divided it into 12 pieces and each of those were divided into 3 pieces and rolled into balls. I greased 12 muffin tins and laid the 3 balls inside of them for cloverleaf rolls. Those only took 10 minutes to cook. The only disappointment I had was that I forgot to brush them with either melted butter or egg wash before baking. They still tasted wonderful but lacked a bit in presentation.

Peanut Butter Cup Cookies

Rated: Submitted By: BUCHKO Photo By: Jenna-Bean Prep Time: 25 Minutes Cook Time: 10 Minutes

Ready In: 1 Hour 35 Minutes Servings: 40

"These cookies have a sweet peanut butter cup center." Ingredients: 1 3/4 cups all-purpose flour 1/2 cup packed brown sugar 1/2 teaspoon salt 1 egg, beaten 1 teaspoon baking soda 1 teaspoon vanilla extract 1/2 cup butter, softened 2 tablespoons milk 1/2 cup white sugar 40 miniature chocolate covered peanut 1/2 cup peanut butter butter cups, unwrapped Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. 2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. 3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan

Peanut Butter Temptations II

Rated: Submitted By: Sally Photo By: Christine Servings: 18 "Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these." Ingredients: 1/2 cup butter 1/2 teaspoon vanilla extract 1/2 cup white sugar 1 1/4 cups all-purpose flour 1/2 cup packed brown sugar 3/4 teaspoon baking soda 1/2 cup peanut butter 1/2 teaspoon salt 1 egg 36 miniature chocolate covered peanut butter cups, unwrapped Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan. 3. Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans

Black Magic Cake

Rated: Submitted By: Marsha Photo By: TTV78 Prep Time: 15 Minutes Cook Time: 35 Minutes

Ready In: 1 Hour Servings: 24

"Super spooky dark chocolate cake. Suitable for all your black magic get-togethers." Ingredients: 1 3/4 cups all-purpose flour 2 eggs

2 cups white sugar 1 cup strong brewed coffee 3/4 cup unsweetened cocoa powder 1 cup buttermilk 2 teaspoons baking soda 1/2 cup vegetable oil 1 teaspoon baking powder 1 teaspoon vanilla extract 1 teaspoon salt Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan. 2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. 3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. 4. 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

Sweet Dinner Rolls

Rated: Submitted By: Donna West Photo By: Dianne Prep Time: 20 Minutes Cook Time: 20 Minutes

Ready In: 2 Hours 20 Minutes Servings: 16

"This versatile dough makes wonderful soft, sweet dinner rolls, but can also be used for cinnamon rolls. " Ingredients: 1/2 cup warm water (110 1 teaspoon salt degrees F/45 degrees C) 3 3/4 cups all-purpose flour 1/2 cup warm milk 1 (.25 ounce) package active 1 egg dry yeast 1/3 cup butter, softened 1/4 cup butter, softened 1/3 cup white sugar Directions: 1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start. 2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C). 3. Bake in preheated oven for 10 to 15 minutes, until golden

Wow, I can't believe I made such good rolls. I don't have a breadmaker, so here's what I did: I mixed the water and milk, nuked in in the microwave for 1 minute and 15 seconds, poured it into the bowl of my KitchenAid mixer, then stirred in the sugar until it dissolved, then stirred in the yeast. I use yeast from a jar instead of packets, and I used 2.5 teaspoons. After it got foamy (I only waited about 10 minutes...I'm impatient) I mixed in the salt, butter and egg, then I started mixing the flour a half cup at a time. I let it rise for about 45 minutes in the bowl, then punched it down, divided it into 16 balls (I didn't feel like making crescents) and let it rise for another hour, then baked for 10 minutes. They turned out like something from a bakery. I have never, ever baked bread this wonderful. I am so bummed that I am home alone right now and nobody can see what a wonderful thing I just did! I also want to add, pay attention to the temperature of your oven...My oven tends to be extremely hot, so I only set it for 350 to bake these...they turned out perfect. I know 400 degrees would have blackened them. ~K The batter for this easy-to-bake banana bread is enriched with the addition of sour cream.

Amish White Bread

Rated: Submitted By: Peg Photo By: chestnut Prep Time: 20 Minutes Cook Time: 40 Minutes

Ready In: 2 Hours 30 Minutes Servings: 24

"This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make." Ingredients: 2 cups warm water (110 degrees F 1 1/2 teaspoons salt /45 degrees C) 1/4 cup vegetable oil 2/3 cup white sugar 6 cups bread flour 1 1/2 tablespoons active dry yeast Directions: 1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. 2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. 3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. 4. Bake at 350 degrees F (175 degrees C) for 30 minutes. This is a foolproof recipe provided you just follow the steps, watch your measurements of flour, have good yeast, and keep the temp at least 65 degrees. For those who have had failures try weighing out your flour instead of measuring. NOTES FOR KITHEN AID MIXER USERS: Proof your yeast in the mixing bowl then add the oil/salt, the add the flour approx. 1 cup at a time with the dough hook on low speed. Once

all the dry ingredients are in come up to medium speed for 5 minutes. Then take the dough out, fold it over on itself to redistribute the yeast, make a ball, and place it back in the same bowl after you drizzle a tablespoon of oil (veggie or olive) and turn the dough to coat evenly. Cover tightly with plastic wrap and then a kitchen towel. There are a number of tricks if you think your kitchen is too cool. Turn your over on for 20 seconds and then right off. Put the dough in to rise. I set mine about 4 feet from the woodstove and turn it once. However, get it over 115 degrees and you'll kill the yeast. Just kneading it in the KA will increase the temp of the dough. And by the way, I have cut the sugar down to 2 tablespoons and it is a classic farmhouse white bread. Hope this helps the few that are having trouble.

Banana Crumb Muffins

Rated: Submitted By: Lisa Kreft Photo By: Jessica Prep Time: 15 Minutes Cook Time: 20 Minutes

Ready In: 35 Minutes Servings: 10

"A basic banana muffin is made extraordinary with a cinnamon-and-brown-sugar streusel topping." Ingredients: 1 1/2 cups all-purpose flour 1 egg, lightly beaten 1 teaspoon baking soda 1/3 cup butter, melted 1 teaspoon baking powder 1/3 cup packed brown sugar 1/2 teaspoon salt 2 tablespoons all-purpose flour 3 bananas, mashed 1/8 teaspoon ground cinnamon 3/4 cup white sugar 1 tablespoon butter Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. 2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Superb! Following other reviewers' suggestions, I added 1 tsp. vanilla, 1/2 tsp. nutmeg, and 3/4 tsp. cinnamon to the muffin batter. I also used canola oil in place of the melted butter and 1/2 c. white sugar and 1/4 c. brown. In the crumb topping I increased the cinnamon to 1/4 tsp. These are very good and will go in my 'keepers' file!

World's Best Lasagna

Rated: Submitted By: Johnchandler Photo By: Heather Prep Time: 30 Minutes Cook Time: 2 Hours 30 Minutes

Ready In: 3 Hours 15 Minutes Servings: 12

"Filling and satisfying lasagna with sausage, ground beef and three types of cheese." Ingredients: 1 pound sweet Italian sausage 1 teaspoon Italian seasoning 3/4 pound lean ground beef 1 tablespoon salt 1/2 cup minced onion 1/4 teaspoon ground black pepper 2 cloves garlic, crushed 4 tablespoons chopped fresh 1 (28 ounce) can crushed parsley tomatoes 12 lasagna noodles 2 (6 ounce) cans tomato paste 16 ounces ricotta cheese 2 (6.5 ounce) cans canned tomato 1 egg sauce 1/2 teaspoon salt 1/2 cup water 3/4 pound mozzarella cheese, 2 tablespoons white sugar sliced 1 1/2 teaspoons dried basil leaves 3/4 cup grated Parmesan cheese 1/2 teaspoon fennel seeds Directions: 1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. 2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 3. Preheat oven to 375 degrees F (190 degrees C). 4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Excellent and Authentic recipe! A little more work and ingredients, but well worth it. Use FRESH basil for more flavor - I use about 1/2 - 2/3 cup fresh chopped basil. It cooks down and is sooo aromatic. The mix of

sausage and beef is sublime, so no need for more salt. I always add a dash of nutmeg to the ricotta mixture (an old italian secret!). I usually make this a day ahead for the flavors and herbs to meld in the fridge then let it sit at room temperature for about 1 hour before baking. Have made for company too, and always get RAVES on it's authenticity. Great, winter comfort food and feeds a lot of people. Another tip for lasagna makers - no need to wash another pot to boil noodles. Soak raw, hard noodles in a large bowl of very hot tap water for 20-30 min. Noodles won't be cooked but soft, and can complete it's cooking in the oven. I learned this from a caterer - try it!

Delicious Ham and Potato Soup

Rated: Submitted By: ELLIE11 Photo By: CC's2bake Prep Time: 20 Minutes Cook Time: 25 Minutes

Ready In: 45 Minutes Servings: 8

"This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great." Ingredients: 3 1/2 cups peeled and diced potatoes 1/2 teaspoon salt, or to taste 1/3 cup diced celery 1 teaspoon ground white or black pepper 1/3 cup finely chopped onion , or to taste 3/4 cup diced cooked ham 5 tablespoons butter 3 1/4 cups water 5 tablespoons all-purpose flour 2 tablespoons chicken bouillon granules 2 cups milk Directions: 1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately

Chicken Pot Pie IX

Rated: Submitted By: Robbie Rice Photo By: tahoegirl Prep Time: 20 Minutes Cook Time: 50 Minutes

Ready In: 1 Hour 10 Minutes Servings: 8

"A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming meal." Ingredients: 1 pound skinless, boneless chicken 1/2 teaspoon salt breast halves - cubed 1/4 teaspoon black pepper 1 cup sliced carrots 1/4 teaspoon celery seed 1 cup frozen green peas 1 3/4 cups chicken broth 1/2 cup sliced celery 2/3 cup milk 1/3 cup butter 1/3 cup chopped onion 2 (9 inch) unbaked pie crusts 1/3 cup all-purpose flour Directions: 1. Preheat oven to 425 degrees F (220 degrees C.) 2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. 3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. 4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. 5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving

Apple Pie by Grandma Ople

Rated: Submitted By: MOSHASMAMA Photo By: C.C. Prep Time: 30 Minutes Ready In: 1 Hour 30 Minutes Cook Time: 1 Hour Servings: 8 "Grandmas from all around can be proud of this unique recipe that brings fabulous results. Sliced apples are mounded in a prepared pie shell, covered with a latticed crust, and just before slipping into the oven, doused with a sugary butter syrup." Ingredients: 1 recipe pastry for a 9 inch double crust 1/2 cup white sugar pie 1/2 cup packed brown sugar 1/2 cup unsalted butter 8 Granny Smith apples - peeled, cored 3 tablespoons all-purpose flour and sliced 1/4 cup water Directions: 1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. 2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. 3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. A++ Decadently Delicious! Ive tried many recipes from this site, all of them pleasing. But this is the first time I've ever been so inspired by one to write a review! You wont find a better recipe for apple pie. I read every review for people's advice before starting, and did make a few adjustments to the original. Some mentioned granny smith apples were too tart. Stick with the recipe on that one. I added a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the vanilla by omiting a tablespoon of that 1/4 cup of water). Next, definately mix the syrup with the apples rather than trying to pour into the pie (save enough to glaze top crust). Do use a 9" glass pie pan to avoid spillage. Use the middle shelf in the oven (so top crust doesnt brown too fast). And last but not least, I did the lattice top crust, and it turned out picture perfect, but im convinced that using a complete top crust with designer slits cut into it would turn out just as beautifully. Whatever you decide to do with the top crust, just remember the syrup you saved to glaze the top with needs to still be HOT or it will thicken up on you, so have your plan together and move quickly. In all, this recipe is amazing. I will make this for anyone I am trying to impress! Three cheers for Grandma Opal and family.

Chicken Cordon Bleu II

Rated: Submitted By: Behr Photo By: DarleneW Prep Time: 15 Minutes Cook Time: 45 Minutes

Ready In: 1 Hour Servings: 6

"The standard Cordon Bleu swimming in a creamy wine sauce." Ingredients: 6 skinless, boneless chicken breast 6 tablespoons butter halves 1/2 cup dry white wine 6 slices Swiss cheese 1 teaspoon chicken bouillon granules 6 slices ham 1 tablespoon cornstarch 3 tablespoons all-purpose flour 1 cup heavy whipping cream 1 teaspoon paprika Directions: 1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. 2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. 3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm This is very good -- but I'd recommend a few changes. First, pound the breasts to half-inch thickness at least (this will let you reduce the 30 min cook time to about 15, max). Then, reduce fat a little by using half butter and half olive oil when you brown (3 tbsp. of each). Oil will keep the butter from burning, too. Third, if you want to eliminate wine, just use 1/2 cup chicken broth (from a can, if needed) -- or just use salted water. No big deal. Last, when I blend the cream at the last stage, I like to add about 1/4 cup fresh chopped basil to the mix -- serve with chopped fresh basil on top, too - or substitute whatever herb you like (fresh is best, but only add it last). I made a few changes to this recipe. First, I brushed the chicken with egg and rolled in breadcrumbs instead of flour. Second, I fried the chicken in butter for about 10 minutes until it was nicely browned, then I put it in the oven at 350 for another 20 minutes. Instead of simmering the chicken in the sauce, I whisked the cream,wine, bouillon and cornstarch in a bowl, then simmered it for about 10 min. alone, and spooned it over the chicken. It turned out fantastic. My fiancee` said this was the best dish I ever made, and he's more of a beef man. Thank you!

Annie's Fruit Salsa and Cinnamon Chips

Rated: Submitted By: Ann Page Photo By: GodivaGirl Prep Time: 15 Minutes Cook Time: 10 Minutes

Ready In: 45 Minutes Servings: 10

"This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert." Ingredients: 2 kiwis, peeled and diced 1 tablespoon brown sugar 2 Golden Delicious apples - peeled, cored 3 tablespoons fruit preserves, any flavor and diced 8 ounces raspberries 10 (10 inch) flour tortillas 1 pound strawberries butter flavored cooking spray 2 tablespoons white sugar 2 tablespoons cinnamon sugar Directions: 1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. 4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture

Fluffy Pancakes
Rated: Submitted By: kris Photo By: momto2lilbugs Prep Time: 10 Minutes Cook Time: 10 Minutes

Ready In: 25 Minutes Servings: 4

"Tall, fluffy pancakes are delicious served with butter and syrup or top with strawberries and whipped cream for a real treat. " Ingredients: 3/4 cup milk 1/2 teaspoon baking soda 2 tablespoons white vinegar 1/2 teaspoon salt 1 cup all-purpose flour 1 egg 2 tablespoons white sugar 2 tablespoons butter, melted 1 teaspoon baking powder cooking spray Directions: 1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". 2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. 3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side

Grandmother's Buttermilk Cornbread

Rated: Submitted By: BETHANYWEATHERSBY Photo By: Jessica Prep Time: 15 Minutes Ready In: 55 Minutes Cook Time: 40 Minutes Servings: 9 "Grandma's recipe for a sweet, moist cornbread likely to become your favorite!" Ingredients: 1/2 cup butter 1/2 teaspoon baking soda 2/3 cup white sugar 1 cup cornmeal 2 eggs 1 cup all-purpose flour 1 cup buttermilk 1/2 teaspoon salt Directions: 1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. 2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. 3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Glad you are all enjoying this recipe. Just wanted to mention a few things in response to some reviews. First, I mix all ingredients in the pan I melt the butter in. Less dishes. Second, I often use whole wheat flour to cut sweetness and make it a tad more healthy. Third, it freezes fabulously. I always make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer. Thanks for all the rave reviews! 3/20 Based on some reviews I've read, I want to clarify something. I use a regular pot to melt my butter in. After the butter has melted I proceed with adding the rest of the ingredients in that same pot. I do NOT get a separate bowl for mixing in. After all the ingredients are mixed in the pot I pour the batter into a baking pan. I do NOT mix everything in the pan I'm baking it in. I do NOT keep the butter and sugar mixture out when mixing the rest of the ingredients. Hope that helps. 7/24/10 I'd change the recipe if I could, but I can't figure out how, so I'll mention here that the normal baking time is 30 minutes. I put 30-40 minutes in the directions because it takes longer when you use whole wheat flour, which I often do. I'm guessing those who complain about it being dry are just seeing the "cook time - 40 minutes" at the top and overbaking it. 3/16/11 I never claimed this was a Southern recipe & couldn't figure out why some reviews pointed out that it wasn't. Evidently Allrecipes put it in that category. Sorry!

BBQ Pork for Sandwiches

Rated: Submitted By: KMB233 Photo By: cookin'mama Prep Time: 15 Minutes Cook Time: 4 Hours 30 Minutes

Ready In: 4 Hours 45 Minutes Servings: 12

"Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce." Ingredients: 1 (14 ounce) can beef broth 1 (18 ounce) bottle barbeque sauce 3 pounds boneless pork ribs Directions: 1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will. 2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce. 3. Bake in the preheated oven for 30 minutes, or until heated through After reading the reviews I did the following - I bought 4 lb pork butt - a less expensive cut of meat. I put the meat and broth in the slow cooker for 10 hours, shredded it right away (it shredded very easily) added 1 1/2 bottles of barbecue sauce and refrigerated it overnight. The next day I put it back in the slow cooker for a couple of hours to reheat. It was delicious, easy and inexpensive. This is how I cook my bbq pork. Recommendation for those who have used pork tenderloin, boneless pork chops, etc., - you're using an expensive cut of meat when the cheap cuts work as well. Honestly, the pork will be very tender and the flavor rich. It only takes a small amount of work to remove the bones & fat. The meat itself remains reasonably lean. You will save much money by trying the pork butt, pork roast, etc.

Jamie's Cranberry Spinach Salad

Rated: Submitted By: Jamie Hensley Photo By: Dianne Prep Time: 10 Minutes Cook Time: 10 Minutes

Ready In: 20 Minutes Servings: 8

"Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a sweet and tangy vinegar and oil dressing full of sesame and poppy seeds." Ingredients: 1 tablespoon butter 1/2 cup white sugar 3/4 cup almonds, blanched and slivered 2 teaspoons minced onion 1 pound spinach, rinsed and torn into bite 1/4 teaspoon paprika -size pieces 1/4 cup white wine vinegar 1 cup dried cranberries 1/4 cup cider vinegar 2 tablespoons toasted sesame seeds 1/2 cup vegetable oil 1 tablespoon poppy seeds Directions: 1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. 2. In a large bowl, combine the spinach with the toasted almonds and cranberries. 3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. When I saw this recipe's ingredients, I wondered what the fuss was about. Today, as I eat yesterday's wilted leftovers from a Tupperware container at 9am in the morning, I thought I'd write a review! I make this salad all the time now. I use spinach and other greens. I use toasted (10 minutes in 350 oven - no butter) pine nuts now insead of the almonds and will never go back - they are perfect for this salad. I add one container of blue cheese (a must for us - perfect blend of flavors). I use one 6 oz package Craisins. I've never used the poppy seeds - but the toasted sesame seeds (also at 350 for 10 minutes) are a must. I may or may not use dried minced onion. Toss all dressing ingredients in a container with a lid - and shake! This salad has been a hit with everyone I've served it to - dinner party, Easter lunch, dinner at home. It is so easy and easy to transport, too - just add the dressing once you get to where you're going. Try it - I bet you'll love it!!

Premium Pizza Crust

Rated: Submitted By: NANDITA Photo By: Descolada Prep Time: 30 Minutes Cook Time: 10 Minutes

Ready In: 15 Hours Servings: 8

"This is a very simple crust that will take some practice to perfect, unless you already know how to toss a pizza. Two preparation methods are given to choose from: an overnight rise in the refrigerator and the more conventional sponge-rise approach." Ingredients: 1 1/2 teaspoons active dry yeast 3 cups all-purpose flour 1 1/2 cups water 1 teaspoon sea salt Directions: 1. OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight. 2. SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours. 3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C). 4. Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving Had to add about a cup more flour but this is the bomb! I haven't had pizza like this since I left my hometown pizza place owned by an Italian family. I used the sponge version that took a little over an hour. I did use 110degree water and did add just a pinch of sugar. I let it 'grow' in its sponge form for about 2 hours. This dough was a beautiful consistency when it came together; incredibly easy to work with. I let it rise in a warmed oven so it didn't take 2 hours to double in bulk, only 1 hour. The crust was crispy on the edges with a chewy consistency. It made 2 large pizzas. The taste was great; it had a slight sourdough tang I think because I let the sponge ferment longer. The edges don't get browned but didn't matter==superb crust consistency.

Clone of a Cinnabon
Rated: Submitted By: Marsha Fernandez Photo By: abapplez Prep Time: 20 Minutes Cook Time: 15 Minutes

Ready In: 3 Hours Servings: 12

"Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand." Ingredients: 1 cup warm milk (110 degrees F/45 2 1/2 tablespoons ground cinnamon degrees C) 1/3 cup butter, softened 2 eggs, room temperature 1/3 cup margarine, melted 1 (3 ounce) package cream cheese, 4 1/2 cups bread flour softened 1 teaspoon salt 1/4 cup butter, softened 1/2 cup white sugar 1 1/2 cups confectioners' sugar 2 1/2 teaspoons bread machine yeast 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1 cup brown sugar, packed Directions: 1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. 2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. 3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). 4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving Someone wanted to know how to make this without a bread machine, here is how. Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up with rolling out the dough. Hope this helped! These are fantastic cinnamon rolls but I have yet to see people suggest the key part to these rolls! As soon as you take them out of the oven you need to flip the pan over which allows all of the yummy cinnamon drippings to recoat the rolls. I have heard a lot of you state that the filling has simply run out of the rolls. This alleviates that and makes them to die for. Good luck!

Sarah's Applesauce
Rated: Submitted By: PHATCAT Photo By: cookin'mama Prep Time: 10 Minutes Cook Time: 20 Minutes

Ready In: 30 Minutes Servings: 4

"This applesauce is delicious! I make it for my younger brother all the time. He loves it, and he hates canned applesauce!" Ingredients: 4 apples - peeled, cored and chopped 1/4 cup white sugar 3/4 cup water 1/2 teaspoon ground cinnamon Directions: 1. 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

Turkey Brine
Rated: Submitted By: SHERI GAILEY Photo By: lzeledn Prep Time: 5 Minutes Ready In: 8 Hours 20 Minutes Cook Time: 15 Minutes Servings: 15 "This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!!" Ingredients: 1 gallon vegetable broth 1 tablespoon dried thyme 1 cup sea salt 1 tablespoon dried savory 1 tablespoon crushed dried rosemary 1 gallon ice water 1 tablespoon dried sage Directions: 1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. 2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. 3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.

4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. 5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge

Bill's Sausage Gravy

Rated: Submitted By: VLLYBY1 Photo By: J-Shep Prep Time: 5 Minutes Cook Time: 25 Minutes

Ready In: 30 Minutes Servings: 6

"Browned maple sausage is stirred into a creamy white gravy made with the sausage drippings. Pour over hot biscuits for a rich and hearty breakfast." Ingredients: 1 (12 ounce) package maple flavored 1/4 cup all-purpose flour sausage 3 cups whole milk 3 tablespoons butter salt and pepper to taste Directions: 1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk This is a great sausage gravy with any type of sausage. Maple tastes great & I normally wouldn't have chosen it, but have used it several times for this gravy. I end up having to use a little extra flour because I make this with 1% milk, which is what I normally buy. OH - ONE OTHER THING: The most popular review states that he whisks the milk & flour together & adds it to the sausage directly. The reason the recipe is written the way it is - is because you need to cook the flour in the drippings & butter to get rid of the "floury" taste. All successful white sauces are made this way. Following the original recipe as written makes the best tasting gravy!

Megan's Granola
Rated: Submitted By: annie9 Photo By: CC's2bake Prep Time: 20 Minutes Cook Time: 20 Minutes

Ready In: 40 Minutes Servings: 30

"My daughter and I came up with this recipe and it is absolutely wonderful. I've tried many granola recipes and this tops them all. Enjoy!" Ingredients: 8 cups rolled oats 1/2 cup brown sugar 1 1/2 cups wheat germ 1/4 cup maple syrup 1 1/2 cups oat bran 3/4 cup honey 1 cup sunflower seeds 1 cup vegetable oil 1 cup finely chopped almonds 1 tablespoon ground cinnamon 1 cup finely chopped pecans 1 tablespoon vanilla extract 1 cup finely chopped walnuts 2 cups raisins or sweetened dried 1 1/2 teaspoons salt cranberries Directions: 1. Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil. 2. 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. 3. 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 I have been making this granola recipe for over a year now and am finally getting to writing a review...WONDERFUL!!! I find it too sweet if I use the honey, brown ugar and maple syrup. I omit the brown sugar entirely and use cup maple syrup and a tablespoon of honey. The nice thing about granola is that it's so easy to modify...I never use the same nuts or seed twice!! Hazelnuts, pumpkin seeds (added later becuase they "pop"!), cashews are among my favorites. Of course, the good ol standby peanuts and almonds never fail! I bake about 200 for 40-45 mins, gives you more control over the level of toastiness (or burntness!) you desire. I often will add in some flax seed meal, excellent health benefits. I will try the coconut oil for health benefits (and flavor!) Thank YOU!

Beth's Spicy Oatmeal Raisin Cookies

Rated: Submitted By: Beth Sigworth Photo By: Lynne64 Prep Time: 15 Minutes Cook Time: 12 Minutes

Ready In: 50 Minutes Servings: 36

"With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good." Ingredients: 1/2 cup butter, softened 1 teaspoon baking soda 1/2 cup butter flavored shortening 1 teaspoon ground cinnamon 1 cup packed light brown sugar 1/2 teaspoon ground cloves 1/2 cup white sugar 1/2 teaspoon salt 2 eggs 3 cups rolled oats 1 teaspoon vanilla extract 1 cup raisins 1 1/2 cups all-purpose flour Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. 3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long

Double Tomato Bruschetta

Rated: Submitted By: Laurie Thompson Photo By: COOKIEMONSTER803 Prep Time: 15 Minutes Cook Time: 7 Minutes

Ready In: 35 Minutes Servings: 12

"A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh." Ingredients: 6 roma (plum) tomatoes, chopped 1/4 cup fresh basil, stems removed 1/2 cup sun-dried tomatoes, packed in oil 1/4 teaspoon salt 3 cloves minced garlic 1/4 teaspoon ground black pepper 1/4 cup olive oil 1 French baguette 2 tablespoons balsamic vinegar 2 cups shredded mozzarella cheese Directions: 1. Preheat the oven on broiler setting. 2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. 3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. 4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. 5. Broil for 5 minutes, or until the cheese is melted This is the BEST bruschetta recipe I've ever tried, and I've tried a bunch of them! Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. Enjoy!

Sauteed Apples
Rated: Submitted By: 356 Photo By: Tricia Jaeger Prep Time: 5 Minutes Cook Time: 15 Minutes

Ready In: 20 Minutes Servings: 8

"Sweet, sauteed apples are great for breakfast, but you can serve them at any meal. The syrup from the apples is delicious on homemade pancakes or waffles. " Ingredients: 1/4 cup butter 1/2 cup cold water 4 large tart apples - peeled, cored and 1/2 cup brown sugar sliced 1/4 inch thick 1/2 teaspoon ground cinnamon 2 teaspoons cornstarch Directions: 1. 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. 2. 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. Great recipe, so simple and great on ice cream or alone. I took other people's suggestions and added 1 t. vanilla, only 1 t. cornstarch and nutmeg.

Banana Bread Martha Stewart

Yield Makes 1 loaf

Ingredients 1/2 cup (1 stick) butter, at room temperature, plus more for pan 1 cup granulated sugar 2 large eggs 1 1/2 cups unbleached flour 1 teaspoon baking soda 1 teaspoon salt 1 cup mashed very ripe bananas 1/2 cup sour cream 1 teaspoon vanilla 1/2 cup chopped walnuts or pecans Directions 1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate. 2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. 3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.