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Greek Salsa

1 tablespoon white balsamic vinegar
2 tablespoons olive oil, divided
2-1/2 teaspoons Greek seasoning, divided
1 garlic clove, minced
1 cup grape tomatoes, quartered
3/4 cup chopped cucumber
1/2 cup crumbled feta cheese
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 package (12 ounces) whole wheat pita breads

In a small bowl, combine the vinegar, 1 tablespoon oil, 1-1/2 teaspoons
Greek seasoning and garlic; set aside.

In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives.

Smoky Barbecue Burgers

4 slices bacon
1/2 small onion finely chopped
4 cloves garlic minced
3 pounds ground chuck
2 tablespoons smoked paprika
3 tablespoons hickory-smoked barbecue sauce
Salt and pepper
3 ounces smoked Cheddar grated
8 hamburger buns

In a skillet, cook bacon over medium heat until crispy. Drain on paper towels. When cool enough to handle, crumble bacon.
Drain all but 1 Tbsp. fat from skillet and sauté onion until tender, about 3 minutes. Add garlic and sauté 1 minute longer.
Transfer to a plate and let cool completely.

Apple Bars

2 1/4 cups all purpose flour
1 1/4 cups sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 cup margarine or butter
2 beaten egg yolks
4-6 medium apples, pared, cored, and sliced
1 tsp. cinnamon
1 slightly beaten egg white

Combine 2 cups flour, 1/2 cup sugar, baking powder and salt and cut in butter or margarine until crumbs are the size of small peas.
Stir in egg yolks. Divide mixture in half. Press one-half over bottom of 13x9x2-inch pan.
Combine apples, remaining sugar and flour, and cinnamon, and arrange over bottom crust.

Drunken Cherry Cheesecake with Pretzel Crust

8 oz. sweetened dried cherries (about 1 & 1/2 cups)
2 cups stout
3 cups mini pretzels twists, lightly crushed (about 1 & 1/2 cups once processed)
2 tbs brown sugar
1/2 cup melted butter
24 ounces cream cheese
1/2 cup sour cream
pinch salt
2 tbs flour
1 & 1/2 cups granulated sugar
2 eggs
1/2 tsp vanilla

Place dried cherries in a bowl or tall glass. Pour stout over cherries until fully submerged.
Allow to sit at room temperature for 1 to 2 hours.
Drain, reserving 1/4 cup of the soaking liquid.
Preheat oven to 400.

BLT Grilled Panini

16 slices (applewood Smoked) Bacon
4 Large Flour Tortillas
½ cup Ranch Dressing
2 Large Ripe Tomatoes, thinly sliced
4 oz Gruyere Cheese, thinly sliced
2 cups Boston Lettuce, shredded
2 Tbsp Finely Chopped Red Onion
½ tsp Each Sea Salt & Freshly Ground Black Pepper

Place bacon slices in large skillet over medium heat and cook gently until golden and crisp.
Remove crisped bacon from skillet and place on paper towels and lightly blot to absorb excess grease.
Place tortillas on work surface and spread Ranch dressing in center of each tortilla.

Cranberry Pork Roast

1 boneless rolled pork loin roast (21/2 to 3 pounds)
1 can jellied cranberry sauce (16 oz.)
1 tsp. dry mustard
1/4 tsp. ground cloves
1/2 C. sugar
1/2 C. cranberry juice
2 Tbsp. cornstarch
2 Tbsp. cold water salt to taste

Place pork roast in a slow cooker.

In a medium bowl, mash cranberrysauce; stir in sugar, cranberry juice, mustard and cloves. Pour over meat.
Cover and cook on low for 6-8 hours or until meat is tender.

Michelle's Recipe Place on Pinterest

Peanut Butter-Oat Cookies-Gooseberry Patch

3/4 cup margarine, softened
1/2 cup creamy peanut butter
1 cup brown sugar, packed
1 cup sugar
2 eggs, beaten
1/4 cup milk
1 1/2 cup quick-cooking oats, uncooked
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla

Combine the margaine, peanut butter, and the sugars. Mix well. Add the eggs and the milk.
Slowly stir in the remaining ingredients except the vanilla until combined. Stir in the vanilla.
Drop by tablespoonfuls onto ungreased baking sheets.
Bake at 350 F for 15 to 20 minutes.

Makes about 2 dozen cookies.

Best Ever Cookies- Gooseberry Patch

2 cups sugar
1 cup butter, softened
2 eggs, beaten
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups quick-cooking oats, uncooked

Beat together the sugar and the butter until well blended and creamy. Add the eggs. Beat until light and fluffy.
In a separate bowl, sift together the flour, baking soda, and the salt. Add the flour mixture until blended. Stir in the oats.
Drop by teaspoonfuls onto greased baking sheets.

Bake at 350 F. for 8 to 10 minutes. Remove from the oven when slightly underdone and not yet golden.

Makes 4 to 5 dozen

Mississippi Mud Cake W/ Chocolate Frosting

Makes 15 servings

1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Chocolate Frosting (below)

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans.
Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Luscious Lemon Triangles

Nonstick cooking spray
3/4 cup all-purpose flour
3 tablespoons granulated sugar
1/4 cup butter or margarine
1 egg
1 egg white
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel (set aside)
2 tablespoons lemon juice
1 tablespoon water
1/4 teaspoon baking powder
Sifted powdered sugar (optional)

Lightly coat an 8x8x2-inch baking pan with cooking spray; set aside.

In a small bowl combine the 3/4 cup flour and the 3 tablespoons granulated sugar.

Chocoalte Chip Muffins

2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
3/4 cup mini semi-sweet chocolate chips
3 tablespoons white sugar
2 tablespoons brown sugar

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

"Everything Mashed" Potato Casserole

3 pounds potatoes (about 9 medium), peeled and quartered
1 package (8 ounces) cream cheese, cubed
1/2 cup butter, cubed
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
3 bacon strips, cooked and crumbled
1 tablespoon minced chives

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
In a large bowl, mash potatoes. Beat in the cream cheese, butter, milk,salt and pepper until fluffy.

Our Best Basic Chocolate Chip Cookies - Better Homes & Gardens

1/2 cup shortening
1/2 cup butter
1/2 cup granulated sugar
1 cup packed brown sugar
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1 12-ounce package (2 cups) semisweet chocolate pieces
1-1/2 cups chopped walnuts, pecans, or hazelnuts (filberts) (optional)

In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds.
Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally.

Orange Blueberry Muffins

1 cup uncooked oatmeal
1 cup orange juice
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup canola oil
3 eggs, beaten
1-1/2 cups fresh or frozen blueberries
1 tablespoon grated orange peel

1/2 cup finely chopped walnuts
1/3 cup sugar
1 teaspoon ground cinnamon

Combine the oatmeal and orange juice; set aside.
In a large bowl, combine the flour, sugar, baking powder, salt and soda.

Patty Melts with Grilled Onions

8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 tablespoon balsamic vinegar
Cooking spray
1 pound extra lean ground beef
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons creamy mustard blend (such as Dijonnaise)
8 (1-ounce) slices rye bread
1 cup (4 ounces) shredded reduced-fat Jarlsberg cheese

1. Arrange onion slices on a plate. Drizzle vinegar over onion slices.
Heat a large grill pan over medium heat. Coat pan with cooking spray.
Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.

Disney's Contemporary Resort Bread Pudding

1 1/4 cups granulated sugar, divided
1/2 teaspoon cinnamon
1 day-old challah bread or other egg
bread (cut into 1/2-inch cubes)
1/4 cup butter or margarine, melted
1/3 cup raisins
8 large eggs, lightly beaten
1 quart half-and-half
1 vanilla bean, split lengthwise
Whipped cream (optional)

Heat oven to 400 degrees F. Grease a 13 x 9-inch baking dish.
Combine 1/4 cup sugar and cinnamon in cup.
Toss bread, melted butter, raisins and cinnamon-sugar mixture in large bowl to coat. Spread in prepared pan.

Sweet and Salty Peanut Chocolate Chunk Cookies

1/3 cup coarsely chopped unsalted, dry-roasted peanuts
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1/2 teaspoon coarse sea salt
Cooking spray

Preheat oven to 350°.
Place nuts in a small baking pan. Bake at 350° for 8 minutes or until lightly toasted; cool.
Lightly spoon flour into a dry measuring cup; level with a knife.

Orange "Bunny" Rolls

Orange Bunny Rolls - so cute for Easter
Check out the recipe at Budget Gourmet Mom!

Garlic Mashed Potatoes

1 lb. red potatoes
3 Tbs. butter
1/4 C. Half & Half or cream
4 cloves roasted garlic

Bake the potatoes in a 350 degree oven for about 30 minutes. At the same time roast the garlic. First slice the top of the garlic bulb so the cloves are exposed slightly. Place on a double piece of foil, drizzle with a little olive oil.
Wrap and place in the oven for 15-20 minutes till soft. Remove potatoes from oven and allow them to cool.
Remove peels if you desire or leave on.
Chop the potatoes into a bowl, add the butter and the cream or Half and Half.

Au Gratin Potatoes (Crockpot)

2 lb. pkg. frozen hash brown potatoes (partially thawed)
2 (10-oz.) cans Cheddar cheese soup
13 oz. can evaporated milk, undiluted
3 oz. can French Fried Onion Rings
Salt and Pepper to taste

Combine frozen potatoes, soup, milk, and half the onion rings.
Pour into well-greased Crockpot. Add salt and pepper to taste. Cover and cook on Low for 7 to 9 hours or High about 3 hours.
Sprinkle remaining onion rings over top before serving.

Recipes 4 Living

Easter Angel Cake

1 pkg. white angel food cake mix
8 oz. frozen whipped cream topping, thawed
1 C. flaked coconut
6 drops green food color
Jelly beans

Bake and cool cake as directed on package, remove from pan. Frost with whipped topping.
Combine coconut and food color until evenly tinted. Sprinkle over top of cake.
Arrange jelly beans on coconut.

After serving, refrigerate any remaining cake.

So easy to put together and so very festive! Perfect for your Easter brunch!

Recipes4 Living

Sweet Easter Chicks

4-5 C. shredded coconut, divided
Yellow food coloring
2 C. finely ground vanilla wafers
3/4-1 C. sweetened condensed milk
28 Miniature chocolate chips
Red food leather
Orange gum drops, cut into triangles
2/3 C. white jelly beans
Small tube white icing

Tint 1 C. coconut with yellow food coloring; process in food processor or blender until finely chopped.
Combine 2 C. coconut, cookie wafers and milk, adding more milk if necessary, to make a mixture that is easy to work but still slightly sticky.

Carrabba's Chicken Bryan

1 boneless, skinless chicken breast
Salt, ground pepper and olive oil to taste
2 ounces goat cheese
2 ounces lemon butter sauce (recipe below)
10 to 12 pieces sun-dried tomatoes
1 to 2 tablespoons freshly chopped basil

Season chicken on both sides with salt and pepper. Dab with oil.

Grill chicken until cooked to a minimum internal temperature of 165F.
Place cheese slice on each side of the breast and continue to cook until warm.

To sauté pan add lemon butter sauce, tomatoes and basil. Place on medium flame until hot. Do not overheat or sauce will break.

Pretzel Bites

PRETZEL BITES - Parmesan or Cinnamon and Sugar with glaze. - Get Off Your Butt and BAKE


Citrus Sangria

2 (750-milliliter) bottles white Zinfandel
4 cups white grape juice
1 sliced orange, lemon, and lime

Combine Zinfandel and grape juice. Stir in sliced orange, lemon, and lime.
Chill 4 hours.
Serve over ice.

Southern Living-December 2011

Buffalo Chicken Dip

1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1-qt. baking dish.
Layer with chicken, buffalo wing sauce and ranch dressing.
Sprinkle with cheese.
Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Serve warm with tortilla chips.

Yield: about 2 cups.

Garden Salsa

4 to 5 medium tomatoes, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 jalapeno peppers, seeded and chopped
2 to 3 tablespoons chopped pimiento-stuffed olives
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 can (8 ounces) tomato sauce
2 tablespoons olive oil
4 teaspoons lime juice
1-1/2 teaspoons garlic salt
1/2 teaspoon pepper
Tortilla chips

In a large bowl, combine the first seven ingredients. In another bowl, combine the tomato sauce, oil, lime juice, garlic salt and pepper.

Mexican Corn Dip

2 cups (8 ounces) shredded cheddar cheese
1 can (11 ounces) yellow and white whole kernel corn, drained
1 can (11 ounces) Mexicorn, drained
4 ounces pepper Jack cheese, shredded
1/4 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 cup mayonnaise
3/4 cup sour cream
1/8 teaspoon sugar
Additional chopped green onions, optional
Tortilla or corn chips

In a large bowl, combine the first seven ingredients.
In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture.

Shaker Lemon Bars- Martha Stewart

2 lemons, washed and dried
2 cups plus 3/4 cup granulated sugar
2 1/4 sticks cold unsalted butter, cut into 1/2 inch pieces
1/2 teaspoon salt
3 cups all-purpose flour
4 large eggs, lightly beaten
Confectioners' sugar, for sifting

Slice lemons as thinly as possible; remove seeds.
Toss slices with 2 cups sugar; transfer mixture to a flat resealable plastic container.
Place in the refrigerator overnight.
Place butter, salt, remaining 3/4 cup sugar, and flour in the bowl of a food processor.
Process until mixture is crumbly and starts to hold together.