Tag: Recipe of the Week

Recipe of the Week: Peanut Butter Fudge

Ingredients1/2 cup butter2 cups brown sugar1/2 cup milk1 cup peanut butter1 teaspoon vanilla extract3 cups confectioners’ sugar Directions1. Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. 2. Remove from heat. Stir in...

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Recipe of the Week: Saltine Toffee Desert

Ingredients4 ounces saltine crackers1 cup butter1 cup dark brown sugar2 cups semisweet chocolate chips3/4 cup chopped pecans Directions1. Preheat oven to 400F.2. Line cookie sheet with saltine crackers in single layer.3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately...

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Recipe of the Week: Pumpkin Bread

Ingredients1 (15 ounce) can pumpkin puree4 eggs1 cup vegetable oil2/3 cup water3 cups white sugar3 1/2 cups all-purpose flour2 teaspoons baking soda1 1/2 teaspoons salt1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground cloves1/4 teaspoon ground ginger Directions1. Preheat oven to 350F. Grease and flour three 7×3 inch loaf pans....

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Recipe of the Week: Beef Stew

Ingredients2 pounds cubed beef stew meat3 tablespoons vegetable oil1/4 cup flour1 teaspoon garlic powder1 teaspoon onion powder4 cubes beef bouillon, crumbled1 1/2 cups red wine2 1/2 cups beef stock1 teaspoon dried rosemary1 teaspoon dried parsley1 teaspoon black pepper3 large potatoes, cubed4 carrots, cut into 1 inch pieces4 stalks celery, chopped1...

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Recipe of the Week: Hash Brown and Egg Casserole

Ingredients1 (2 pound) package frozen hash brown potatoes, thawed1 pound pork sausage1 small onion, diced5 eggs1/2 cup milk1/2 teaspoon onion powder1/8 teaspoon garlic powdersalt and ground black pepper to taste12 ounces shredded Cheddar cheese Directions1. Preheat oven to 350 F. Grease a 2 quart baking dish. Place the hash brown...

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Recipe of the Week: Beef Stew

Ingredients2 pounds cubed beef stew meat3 tablespoons vegetable oil1/4 cup flour1 teaspoon garlic powder1 teaspoon onion powder4 cubes beef bouillon, crumbled1 1/2 cups red wine2 1/2 cups beef stock1 teaspoon dried rosemary1 teaspoon dried parsley1 teaspoon black pepper3 large potatoes, cubed4 carrots, cut into 1 inch pieces4 stalks celery, chopped1...

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Recipe of the Week: Double Layer Pumpkin Cheesecake

Ingredients3 (8 ounce) packages cream cheese, softened1/2 cup sour cream1/2 cup white sugar1 teaspoon vanilla extract3 eggs1 (10 inch) prepared graham cracker crust1 cup pumpkin puree3/4 teaspoon ground cinnamon1 pinch ground cloves1 pinch ground nutmeg1/2 cup frozen whipped topping, thawed Directions1. Preheat oven to 325 F. 2. In a large...

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Recipe of the Week: Green Bean Casserole with Fried Onions

Ingredients2 (14.5 ounce) cans French green beans, drained1 (10.75 ounce) can condensed cream of mushroom soup1 (8 ounce) can sliced water chestnuts, drained and chopped2 (6 ounce) cans French fried onions1/2 cup shredded Cheddar cheese Directions1. Preheat oven to 350 F.2. Place green beans, soup, Cheddar cheese, and one can...

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Recipe of the Week: Blueberry Sour Cream Coffee Cake

Ingredients1 cup butter, softened1 1/2 cups white sugar2 eggs1 cup sour cream1 teaspoon vanilla extract1 5/8 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 1/2 cups blueberries1/2 cup brown sugar1 teaspoon ground cinnamon1/2 cup chopped pecans1 tablespoon confectioners’ sugar Directions1. Preheat the oven to 350 F. Grease and flour a...

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Recipe of the Week: Bird’s Nest Breakfast Cups

Ingredients1 (30 ounce) package frozen shredded hash brown potatoes, thawed1 teaspoon ground black pepper2 1/2 tablespoons olive oil2/3 cup shredded Cheddar cheese12 eggs2 tablespoons water8 slices cooked bacon, crumbled1/4 cup shredded Cheddar cheese Directions1. Preheat oven to 425 F and grease 24 muffin cups.2. Mix hash brown potatoes, black pepper,...

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Recipe of the Week: Rich and Creamy Potatoes Au Gratin

Ingredients3 pounds Yukon Gold potatoes, thinly sliced3 cloves garlic, minced3/4 teaspoon salt1 cup heavy cream1 teaspoon black pepperA dash of nutmeg2 tablespoons white wine1/2 cups freshly shredded Swiss cheese Directions1. Preheat oven to 350 F. 2. In a bowl, put the swiss cheese and white wine and mix. Let it...

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Recipe of the Week: Marinara Sauce

Ingredients1/2 cup butter3 tablespoons olive oil1 large onion, chopped6 cloves garlic, diced1 pound ground beef1 pound mild sausage6 teaspoons Italian seasoning:1 1/2 teaspoons dried oregano1 teaspoon dried marjoram1 teaspoon dried thyme1/2 teaspoon dried basil1/2 teaspoon dried rosemary1/2 teaspoon dried sage2 teaspoons salt optional1/2 teaspoon ground black pepper1 (29 ounce) can...

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Recipe of the Week: Bird’s Nest Breakfast Cups

Ingredients1 (30 ounce) package frozen shredded hashbrown potatoes, thawed1 teaspoon ground black pepper2 1/2 tablespoons olive oil2/3 cup shredded Cheddar cheese12 eggs2 tablespoons water8 slices cooked bacon, crumbled1/4 cup shredded Cheddar cheese Directions1. Preheat oven to 425 F and grease 24 muffin cups.2. Mix hash brown potatoes, black pepper, olive...

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Recipe of the Week: Sopapilla Cheesecake Pie

Ingredients2 (8 ounce) packages cream cheese, softened1 1/2 cup white sugar1 teaspoon Mexican vanilla extract2 (8 ounce) cans refrigerated crescent rolls1 teaspoon ground cinnamon1/2 cup butter, room temperature1/4 cup honey Directions1. Preheat an oven to 350 F and grease a 9×13 inch baking dish with cooking spray. 2. Beat the...

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Recipe of the Week: Chicken Breasts with Artichokes and Capers

Ingredients1 cup whole wheat or white flour1/2 teaspoon salt1/8 teaspoon white pepper, or to taste1/8 teaspoon black pepper, or to taste2 pounds chicken breast cutlets2 tablespoons canola oil2 tablespoons extra-virgin olive oil2 cups chicken broth2 tablespoons fresh lemon juice3 garlic cloves, minced1 (12 ounce) jar quartered marinated artichoke hearts, with...

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Recipe of the Week: Black Bean and Corn Quesadillas

Ingredients2 teaspoons olive oil3 tablespoons finely chopped onion1 (15.5 ounce) can black beans, drained and rinsed1 (10 ounce) can whole kernel corn, drained1/2 tablespoon brown sugar1/4 cup salsa1/4 teaspoon red pepper flakes2 tablespoons butter8 (8 inch) flour tortillas1 1/2 cups shredded Monterey Jack cheese Directions1. Heat oil in a large...

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Recipe of the Week: Slow Cooker Honey-Garlic Chicken Thighs

Ingredients4 skinless, boneless chicken thighs1/2 cup low-sodium soy sauce1/2 cup ketchup1/3 cup honey3 cloves garlic, minced1 teaspoon dried basil Directions1. Lay chicken thighs into the bottom of a 4-quart slow cooker. 2. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken. 3. Cook...

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Recipe of the Week: Bay Pork Chops

Ingredients1/2 cup vegetable oil1/2 cup apple cider vinegar1 tablespoon Old Bay2 cloves minced garlic1 tablespoon chopped fresh basil1 lime, juicedcracked black pepper to taste8 boneless pork chops, 1/2 inch thick Directions1. Whisk together the vegetable oil, apple cider vinegar, seafood seasoning, minced garlic, basil, lime juice, and black pepper in...

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Recipe of the Week: Asian Lettuce Wraps

Ingredients16 large lettuce leaves1 pound lean ground beef1 tablespoon cooking oil1 large onion, chopped3 garlic cloves, minced2 tablespoons soy sauce2 tablespoons rice wine vinegar1 teaspoon sesame oil2 teaspoons ginger, minced1 teaspoon Asian chile pepper sauce1 (8 ounce) can water chestnuts, drained and minced1 bunch green onions, chopped2 large carrots, shredded...

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Recipe of the Week: Summer Squash Chicken Alfredo

Ingredients2 skinless, boneless chicken breast halves2 tablespoons garlic, minced1 (8 ounce) package uncooked rigatoni pasta6 slices bacon1 tablespoon vegetable oil1 small zucchini, sliced1 small yellow squash, sliced1 cup Alfredo sauce1/4 cup milk6 sun-dried tomatoes, softened and chopped3 tablespoons Parmesan cheese1/4 cup sliced almonds Directions1. Preheat oven to 350 F. Lightly...

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