Ingredients
- Servings: 1
- 1/2 pound lamb sausage
- 1 1/4 cups biscuit baking mix
- 1/4 cup butter, softened
- 3 tablespoons boiling water
- 3 tablespoons chopped green onions
- 2 eggs, slightly beaten
- 1 cup half-and-half cream
- 1 1/2 cups shredded swiss cheese
Recipe
Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 55 mins
- preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
- place sausage in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside.
- combine baking mix, butter and boiling water. divide biscuit mixture between muffin cups. spread covering bottom and up the sides a little. sprinkle sausage and onions.
- stir together eggs and cream. pour equal amounts of egg mixture into muffin cups. cover with swiss cheese.
- bake in preheated oven for 25 minutes, until eggs are set.
Ingredients
- Servings: 1
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Recipe
- preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
- in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
- either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
- cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
- pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.
Ingredients
- Servings: 1
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Recipe
- preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
- in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
- either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
- cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
- pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.
Ingredients
- Servings: 6
- 2 sweet potatoes, scrubbed
- 6 (10 inch) tomato flavored tortillas
- 2 cups shredded sharp cheddar cheese, divided
- 1 (15 ounce) can black beans, rinsed and drained, divided
- 1 cup salsa (optional)
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr
Ready Time: 1 hr 10 mins
- preheat oven to 450 degrees f (230 degrees c). cut several slashes into each sweet potato.
- bake the potatoes in the preheated oven until tender, about 45 minutes. mash the hot sweet potatoes in a bowl. reduce oven heat to 200 degrees f (95 degrees c).
- heat a skillet over medium heat, and warm a tortilla in the skillet until pliable, about 2 minutes. flip the tortilla over, and sprinkle the tortilla to about 1/2-inch of the edge with 1/3 cup of shredded cheddar cheese. allow the cheese to melt, and spread about 1/3 cup of mashed sweet potato over the melted cheese. spread 2 or 3 tablespoons of black beans over the sweet potatoes. fold the tortilla in half, enclosing the filling. repeat with the rest of the tortillas; keep filled quesadillas warm in the oven.
- serve in wedges topped with salsa.
Ingredients
- Servings: 1
- 1 1/2 cups milk chocolate chips
- 1/2 cup sugar
- 1/2 cup butter (no substitutes)
- 1 1/2 cups chopped hazelnuts
- 2 tablespoons light corn syrup
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
- place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. spread the melted chocolate in the bottom of the prepared pan. set aside in the refrigerator to cool while you make the candy part.
- in a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. bring to a boil, stirring to blend as the butter melts. heat the mixture to 250 to 265 degrees f (121 to 129 degrees c), or until a small amount of syrup dropped into cold water forms a rigid ball.
- pour over the cooled chocolate, and spread into an even layer. return to the refrigerator to cool. when completely cool, break into bite size pieces, and store in an airtight container.
Ingredients
- Servings: 16
- 2 pints fresh strawberries, hulled and sliced
- 1/2 cup sugar
- 1 (.25 ounce) envelope plain unflavored gelatin
- 2 pints fresh blueberries
- 1/2 cup sugar
- 1 (.25 ounce) envelope plain unflavored gelatin
- 2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
- 2 (8 ounce) tubs frozen whipped topping, thawed
Recipe
Preparation Time: 45 mins
Ready Time: 8 hrs 45 mins
- mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. stir to blend in the gelatin and then mix in the remaining strawberries.
- in a separate bowl, mash 1 cup of the blue berries with the back of a fork. stir in 1/2 cup of sugar, and 1 envelope of gelatin. set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. mix in the remaining blueberries.
- cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
- pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. spread 1 container of whipped topping over the first cake layer. make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. finish the dessert with a final layer of angel food cake.
- the layered cake will be higher than the edges of your pan. carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. invert the cake, press the cake firmly the baking sheet. weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
- soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. remove the towel. holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. open the springform ring carefully, or pull back the sides of the tube pan. do not force the cake to release. if it continues to stick, repeat the procedure with the hot towel.
Ingredients
- Servings: 8
- 12 slices bacon
- 1/4 cup butter, melted
- 3 cups croutons
- 2 cups grated cheddar cheese
- 6 eggs
- 1 3/4 cups milk
- 1 bell pepper (any color), diced
- 1 tablespoon prepared mustard
- salt and pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 50 mins
Ready Time: 1 hr 20 mins
- place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
- preheat oven to 325 degrees f (165 degrees c).
- melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
- crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
- bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.
