Great for Easter Recipes from Paula Deen

Simply Delicious Strawberry Cake
recipe

Jamie’s Coconut Cake
recipe

Traditional Southern Deviled Eggs
recipe


Sweet Potato Biscuits
recipe

Bunny cake - How to make Easter cakes {video}

Bunny cake - How to make Easter cakes

Cheap and Healthy Comfort Food: Rocco DiSpirito's Burgers and Fries {video}

Watch CBS News Videos Online
Rocco DiSpirito's Burgers and Fries
Cheap and Healthy Comfort Food

Salmon Croquette and Rice

Can of salmon
1 stick of margarine
2 eggs
1/2 onion (chopped)
1/4 cup flour

Drain salmon, place in bowl.

Add 2 eggs, 1/2 onion (chopped).
Stir.

Place the flour in a separate bowl.

Shape salmon into patties. Dip into the flour bowl and coat the patties thouroughly.

In black cast iron skillet, melt the stick of margarine and heat until at a hot frying temperature.

Add patties and brown until a nice golden brown on both sides.

Serve with white rice.

SoGood.TV: Warm Lobster Rolls, Long Island Chardonnay

SoGood.TV: Warm Lobster Rolls, Long Island Chardonnay

My Happy Valentine's Day/Chinese New Year's Menu - videos

Coconut Shrimp


Shrimp Fried Rice


Shrimp Egg Foo Yung
Sweet and Sour Shrimp
Shrimp Egg Rolls

Almond Cookies

White Wine

Marmalade Chicken: Cooking Valentines Dinner - video

Marmalade Chicken: Cooking Valentines Dinner

Valentine's Day Recipe: Salmon - video

Valentine's Day Recipe from KeepitHot on Vimeo.

Salmon, brussel sprouts, wild rice, red wine, tulip petals

from KeepItHot.net

The Perfect Super Bowl Snack!

The Perfect Super Bowl Snack!

How To Make Snow Ice Cream

How To Make Snow Ice Cream
Tawra Kellam, editor of www.LivingOnADime.com demonstrates how to make homemade snow ice cream.

Quiche

Crustless Quiche Recipes - Crustless Spinach Quiche

By Brandy Summers

A healthy crustless quiche featuring spinach and cheese.

1 tablespoon vegetable oil

1 onion, chopped

1 (10 oz.) package frozen chopped spinach, thawed and drained

5 eggs, beaten

3 cups shredded Muenster or Swiss cheese

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan.

In a large skillet, heat oil over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend.

Scoop into prepared pie pan.

Bake for 30 minutes until eggs have set. Let cool for 10 minutes before serving.

Crustless Cheese Quiche

This is a savory cheese quiche that features cheddar cheese, eggs and bacon.

3 eggs

1 1/2 cups milk

1/2 cup biscuit/baking mix

1/2 cup butter or margarine, melted

1/8 teaspoon pepper

6 bacon strips, cooked and crumbled

1 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Grease a 9-inch pie plate.

In a bowl, combine eggs, milk, biscuit mix, butter/margarine and pepper. Beat on low speed for 3 minutes or until blended.

Transfer to pie plate. Sprinkle with bacon and cheese. Lightly press bacon and cheese down into batter.

Bake, uncovered, for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Crustless Bacon and Cheese Quiche

Enjoy this hearty breakfast quiche featuring eggs, bacon, mushrooms and two kinds of cheese.

1 cup green onions, slices

1 cup tomatoes, chopped

12 slices of bacon

1 cup mushrooms, sliced

12 eggs

1/3 cup sour cream

1 cup cheddar cheese, shredded

1 cup Mozzarella cheese, shredded

Directions

Preheat oven to 325 degrees. Grease a 9x13-inch baking dish.

Reserve 2 tablespoons onions and tomatoes.

In a large skillet, cook bacon. Reserve 1 tablespoon drippings and saute mushrooms 2 minutes. Chop bacon and add to mushrooms along with tomatoes and onion.

Beat eggs and sour cream with whisk and pour into baking dish. Top with bacon mix and cheeses.

Bake for 30 minutes or until set. Sprinkle with reserved onion and tomatoes.

Let stand 5 minutes before serving.

Delicious Recipes for your busy lifestyle - make awesome meals!

[http://www.best-free-cooking-recipes.com]

Article Source: http://EzineArticles.com/?expert=Brandy_Summers


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Cream Cheese Pound Cake

3 sticks unsalted butter, room temperature
1 package (8 oz.) cream cheese, room temperature
3 cups sugar
6 eggs (large)
1 1/2 tsp. vanilla (imitation)
3 cups sifted cake flour

Preheat oven to 350 degrees. Grease bundt pan with unsalted butter and sprinkle with all purpose flour to prevent cake from sticking. Mix ingredients in the order that they are listed above. Mix batter well but don‘t overmix. Pour batter in bundt pan. Bake the pound cake in the middle of the oven for 1 hour and 15 minutes. Let cool in pan for 10 minutes before removing.

Shrimp Fried Rice: Low Sodium Recipe

Healthy Appetite with Ellie Krieger.
Ellie Krieger's healthy spin on sesame shrimp rice will cure your takeout cravings.

World's Best French Toast Recipe

From Crackle: Worlds Best French Toast Recipe

Learn how to make an easy honeyed French toast that will light up your breakfast or brunch.

How to Make Danish-Style Almond Glazed Rolls

By [http://ezinearticles.com/?expert=Shelly_Hill]Shelly Hill

If you like to bake Danish-Style Almond Glazed Rolls but...you want to do it in a more modern short-cut way, I think you will enjoy this recipe.

Instead of spending an hour making your own dough, you cut down the time by using crescent rolls. When it comes to applying the glaze, let the rolls cool down but yet still very warm, before you drizzle the glaze onto the rolls. This recipe will make 8 servings.

Danish Almond Glazed Rolls Recipe

Dough:

2 (8 ounce) cans crescent dinner rolls
1 egg white
1 teaspoon tap water
1/4 cup sliced almonds

Cream Cheese Filling:

6 ounce cream cheese, softened
1 teaspoon almond extract
1/2 cup confectioner's sugar
1/2 cup sliced almonds

Glaze Topping:

2/3 cup confectioner's sugar
1/4 teaspoon almond extract
4 teaspoons cold milk

Preheat oven to 350 degrees F. In a small bowl, cream together the cream cheese, almond extract and confectioner's sugar to make the cream cheese filling. Use an electric mixer and beat until filling is creamy and smooth. Hand stir in the chopped almonds and set aside.

Separate 1 can of crescent dinner rolls dough into 4 rectangles. Firmly press perforations to seal. Press or roll each to form a 7 x 4" rectangle. Spread each rectangle with about two tablespoons of the cream cheese filling to within 1/4" of the edges.

Starting at the longer side, roll up each rectangle, firmly pinching edges and ends to seal the dough. Gently stretch each roll to 10" in length. Coil each roll into a spiral with the seam on the inside, tucking the end underneath. Place on an ungreased baking sheet or a baking sheet lined with a silicone nonstick baking mat. Repeat with remaining can of dough and cream cheese filling.

In a medium bowl, combine the egg white and water, brush egg mixture over the rolls. Sprinkle the rolls with 1/4 cup of finely chopped almonds.

Bake in a 350 degree oven for 15-21 minutes or until they are golden brown.

In a small bowl, blend together all of the glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle glaze over the warm rolls.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. You can visit Shelly online at http://www.workathomebusinessoptions.com or her Shakin 'N Bakin recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

Article Source: http://EzineArticles.com/?expert=Shelly_Hill http://EzineArticles.com/?How-to-Make-Danish-Style-Almond-Glazed-Rolls&id=2738403

Mississippi Caramel Mud Cake

By [http://ezinearticles.com/?expert=Cristie_Will]Cristie Will

MISSISSIPPI CARAMEL MUD CAKE

2-packages Caramels (about 100)
1⅓-cups Evaporated milk
2-sticks Butter, softened
2-tablespoons Cocoa
1-cup Coconut, shredded
16-ounces Marshmallow cream
2-cups Sugar
4-large Eggs
1-teaspoon Vanilla
1½-cups Chopped pecans

Instructions:

Preheat oven to 350°. Spray 9x13-inch baking pan with cooking spray with flour.

Combine the softened butter, cocoa, shredded coconut, sugar, eggs, vanilla and chopped pecans in a large mixing bowl. Bake at 350° for 40 minutes.

While cake is baking, unwrap caramels and place in medium saucepan along with 1⅓-cups of evaporated milk. Cook on low until caramels melt and mixture is creamy.

When the cake’s done remove from the oven and pour warm caramel evenly over hot cake and spread marshmallow cream evenly over warm caramel. Let cool; frost with chocolate frosting (see recipe below).

Ingredients and Instructions for Chocolate Frosting:

1-stick Butter
⅓-cup Cocoa
½-cup Evaporative milk
1-box Powdered sugar
1-teaspoon Vanilla

Combine butter, vanilla and evaporative milk in a small saucepan and cook on medium-low for 2 minutes; add cocoa then add powdered sugar a little at a time. Mix well; pour over cake and spread evenly.

Serves 12

You can find many more of these wonderful recipes at Cristie's Cookin. Be sure to submit your favorite recipe for a chance to win a "Gotcha Covered" apron. Check out her spices, Ring It, Bling It, and Zing It. If you like to read then you will want to read her novel "11.11.11" by TJ stokes.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

Article Source: http://EzineArticles.com/?expert=Cristie_Will http://EzineArticles.com/?Mississippi-Caramel-Mud-Cake&id=306047

How to Make Great Potato Salad

By [http://ezinearticles.com/?expert=Jennifer_Clark]Jennifer Clark

Do you have trouble making potato salad? If so, you can be sure there are simple steps to follow in making it for that hungry crowd. Many people don't have a family recipe, or they just make common mistakes along the way and get frustrated. It really isn't that hard to make potato salad. These tips should help get you well on your way to pleasing everyone!

Determine first how many people will be eating potato salad. Remember, most kids turn up their noses at the thought of anything mushy with potato lumps in it. But men usually heap it on next to their other favorites, so they will eat the portions the kids chose to pass up. Also, potato salad is filling. Many serving sizes are smaller than you think.

Take advantage of the "bags" of potatoes in the store where the potatoes are medium in size. Large potatoes take longer to cook, so they usually must be cut in half. The Idaho white potato provides a great flavor and cook well. Don't make the mistake of using red potatoes since they get too soft and turn mushy. Five potatoes will make salad for about 8 or 9 people. Then, just figure on half of a potato for each additional person over 9.

Next, bring a large pot of water to a boil. Tip.....Do NOT peel the potatoes. Just add them to the boiling water right out of the bag. Be sure to cut the big ones in half! Boil for about 20 minutes and when a knife sticks through them easily, they are done. Hold the warm potato under cool running water and the potato peeling just falls off! All the flavor of the potato will be in your potato salad.

While the potatoes cool, chop half of a large white onion. In a large bowl, mix the onion, about 1 cup of mayonnaise to start with (I use Miracle Whip), 1/2 cup of sweet pickle relish, 1 tsp. salt, and a little pepper. Then chop the potatoes as small as you want and throw them on top of the mixture. Mix well and add more mayonnaise as needed to reach the consistency that you like. I usually add more than the 1 cup before it's all done. You can also substitute with fat free products like yogurt, fat free sour cream, or low-fat mayonnaise.

Another ingredient I like to add is chopped, hard-boiled eggs. I use 3 eggs in a batch of potato salad feeding 8 or 9 people. Add the eggs last so they don't get too mushy. Stir it all together and cool before serving. Potato salad is even better if left in the refrigerator overnight before serving. If you are close on time, it's even ok to throw the bowl in the freezer for about 45 minutes to get it cold quick!

Potato salad is a "crowd pleaser". After you make potato salad following these simple steps, you will be able to adjust the recipe easily for your own taste. Using these easy tips, you won't make mistakes, like peeling away all of the flavor, overcooking the potatoes, or adding ingredients you don't need.

When I cook my potato salad, everyone wants my recipe! This recipe isn't even written down anywhere, until now. So, make this your recipe and enjoy!

Jennifer Clark is a successful webmaster and publisher of [http://www.terrysbarbecuesauce.com/]Terrys Barbecue Sauce A website that specializes in Texas style barbecue sauce and features articles about [http://www.terrysbarbecuesauce.com/potato-salad.htm]how to make great potato salad, camping related topics, and grilling your favorite recipes!

Article Source: http://EzineArticles.com/?expert=Jennifer_Clark http://EzineArticles.com/?How-to-Make-Great-Potato-Salad&id=270247

Desserts For Thanksgiving - Pumpkin Pie, Sweet Potato Pie, Shoofly Pie, and Apple Pandowdy

By [http://ezinearticles.com/?expert=Rich_Dubbs]Rich Dubbs

Colonial Pumpkin Pie

Pumpkin was considered "fit only for peasants" by Europe. But, early colonists soon

overcame their prejudice, and pumpkin became almost a daily staple in the New

World. Pumpkin was sometimes the difference between survival and starvation

Recipe:2 cups mashed cooked Pumpkin (or 16oz canned Pumpkin)InstructionsPreheat oven to 425°F. Whisk pumpkin, eggs, spices and

salt in medium bowl until smooth. Pour into crust. Bake

15 minutes.

3/4 cup of sugar

2 teaspoons of ground cinnamon

3/4 teaspoon of ground nutmeg

1/4 teaspoon of ground cloves

3 eggs lightly beaten

1 cup of cream (or 1 can of condensed milk)

1 unbaked 9 inch pie shell

Reduce oven temperature to 350°F and continue baking

35 to 40 minutes or until knife inserted 1 inch from crust

comes out clean. Cool. Garnish as desired. Store leftovers

covered in refrigerator.

Sweet Potato Pie

Everybody loves sweet potato pie; Especially, the people in New Amsterdam.

Sweet potatoes were easy to grow and stored well through the winter months.

INGREDIENTS1 pound sweet potatoDIRECTIONSBoil sweet potato whole in skin for 40 to 50 minutes, or

until soft when poked with a fork. Run cold water over the

sweet potato, and peel the skin.

1/2 cup milk

1/2 cup butter, softened

1 cup white sugar

2 eggs

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1.25 teaspoon vanilla extract

1 (9 inch) unbaked pie crust

Cube sweet potato in a bowl. Add butter, and mix well with

mixer. Stir in sugar, milk, eggs, nutmeg, vanilla and

cinnamon. Beat on medium speed until mixture is smooth.

Pour filling into an unbaked pie crust.

Bake at 350 degrees F for 60 minutes, or until knife

inserted in center comes out clean. Pie will puff up like a

soufflé, and then will sink down as it cools.

Serve warm.

Shoofly Pie

Shoofly Pie is probably the most famous Dutch Pennsylvanian recipe.

Recipe:1.5 cups all-purpose flourInstructionsThoroughly stir together the flour, sugar, ¼ baking soda.

Cut in butter until mixture is crumbly. In a separate

bowl, stir together molasses, hot water and ¼ teaspoon

baking soda. Pour 1/3 of the molasses mixture into the

pastry shell. Sprinkle with 1/3 of the flour mixture. Bake

at 375 for 45 minutes. Cool and serve.

.5 cup sugar

.25 teaspoon baking soda

.25 cup butter

.5 cup light molasses

.5 cup hot water

.25 teaspoon baking soda

1 unbaked 8-inch pie shell

Apple Pandowdy

Deep Dish Apple Pie was a favorite in the new world. As American as Apple Pie.

Traditionally the crust was broken up and stured in with the pie filling when served

Recipe:Pastry for 2 crust 9 inch pieInstructionsCore, peel and slice apples. Mix together the nutmeg,

cinnamon, molasses, sugar, salt and apple slices. Add 3

tablespoons of melted butter and 1/4 cup of water. Mix

well and let rest.

1/4 cup of butter

1/2 cup of sugar

1/2 teaspoon ground cinnamon

1/3 teaspoon ground nutmeg

12 sliced peeled apples

1/2 cup of molasses

1/4 cup of water

1 stick of butter

1/2 teaspoon of Salt

The pastry should be rolled out into a 12 x 12 sheet

brushed with butter and then folded in half and roll out

again. Brush with more butter and repeat folding and

rolling. Chill and let rest in refrigerator for 10 minutes.

This makes the pastry very crusty and flaky.

Place the apple mixture in a deep 10 inch pie dish that is

at least 2 inches deep. Place pastry over the top and tuck

in the edges between the mixture and the sides of the

dish. Bake at 425F for 10 minutes. Remove the pie and

cut the crust and mix in with the apples slightly. Return

pie to oven for 15 minutes more. Serve warm

Rich Dubbs from
COLONIALCOOKS.COM
Old World Recipes in a New Land

Article Source: http://EzineArticles.com/?expert=Rich_Dubbs http://EzineArticles.com/?Deserts-For-Thanksgiving---Pumpkin-Pie,-Sweet-Potato-Pie,-Shoofly-Pie,-and-Apple-Pandowdy&id=1594539