Free Online Recipes

INGREDIENTS:

1/2 cup raisins

1/2 cup mandarin oranges

1 cup pitted prunes

3/4 cup white sugar

Water to cover

1 (15 ounce) can sliced peaches, chopped

1 (15 ounce) can pineapple chunks

3/4 cup brandy

DIRECTIONS:

In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.

Stir in peaches, pineapple and brandy. Store it in refrigerator.

INGREDIENTS:

4 Red Delicious apples

1/2 cup raisins

1/4 cup brown sugar

1 tablespoon chopped fresh mint leaves

4 teaspoons butter

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Core apples and peel off a 1 inch strip around the hole on the top of each apple. Place apples in a shallow baking dish.

Combine raisins, brown sugar, and mint leaves. Fill apples with the raisin mixture. Top the raisin filling in each apple with 1 teaspoon butter.

Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes, until apples are tender.

INGREDIENTS:

1 cup all-purpose flour

1/2 cup white sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 egg white

1/2 cup chopped almonds

2 tablespoons orange zest

4 (1 ounce) squares bittersweet chocolate

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, and then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball.

Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.

Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet.

Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry

INGREDIENTS:

2 pounds baking potatoes, peeled and quartered

2 tablespoons butter

1 cup milk

Salt and pepper to taste

DIRECTIONS:

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.

In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste

INGREDIENTS:

6 Yukon Gold potatoes, peeled and cubed

2 sweet potatoes, peeled and cubed

2 tablespoons butter

1/2 cup heavy cream

1 tablespoon chicken bouillon granules

1 2/3 tablespoons brown sugar

2 teaspoons black pepper

2 cups shredded Monterey Jack cheese

DIRECTIONS:

Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.

Preheat the oven broiler.

In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.

Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.

INGREDIENTS:

1 small sugar pumpkin

1 teaspoon brown sugar

1/2 teaspoon butter

2 pinches ground cinnamon

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.

Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.

INGREDIENTS:

1 (15.25 ounce) can whole kernel corn

1 (14.75 ounce) can cream-style corn

1/2 cup sour cream

1 cup butter or margarine, melted

2 eggs

1 (12 ounce) package corn muffin mix

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9×13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

INGREDIENTS:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 cup margarine, softened

1/4 cup white sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

1 (3.5 ounce) package instant vanilla pudding mix

2 eggs

2 cups semisweet chocolate chips

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C).

In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.

Drop batter by heaping teaspoonfuls, about 2 inches apart, onto non greased cookie sheet. Bake for 9 to 9 1/2 minutes, or until they are brown.

INGREDIENTS:

1 3/4 cups all-purpose flour

1 cup finely chopped pecans

3/4 cup butter, softened

1/2 cup confectioners’ sugar

2 tablespoons grated orange zest, divided

1/2 teaspoon vanilla extract

1/2 teaspoon freshly squeezed orange juice

1/2 cup semi-sweet chocolate chips

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour and pecans; set aside.

In a large bowl, cream together the butter and confectioners’ sugar until light and fluffy. Beat in 1 tablespoon of orange zest, vanilla and orange juice. Stir in the flour and nuts until well blended. Roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.

Bake for 20 to 25 minutes, or until the edges are just starting to brown. Cool for about 10 minutes, then transfer to wire racks to cool completely.

Place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. Heat for 1 minute, then stir. Continue heating and stirring at 20 second intervals until smooth.

Dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. Cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.