Cream Cheese Pound Cake

 

Ingredients

• 1 (8 ounce) package cream cheese
• 1 1/2 cups butter
• 3 cups white sugar
• 6 eggs
• 3 cups all-purpose flour
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Pepper, Onion & Feta Pizza

Ingredients

• 1 (12 inch) thin pizza crust, homemade or prepared, such as Boboli
• 3 cups chopped red, green, yellow and/or orange bell peppers (any combination)
• 1 cup sliced yellow or red onion, separated into rings
• 3 cloves garlic, crushed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried Italian herbs
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 3/4 cup crumbled herbed feta cheese

Directions

1. Preheat oven to 450 degrees. Place crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese. Spoon mixture over crust. Top with cheese.
2. Bake at 450 degrees for 10-12 minutes, or until vegetables are crispy-tender. Remove from oven and serve.

Buttermilk Fried Chicken

Ingredients

• 1 (3 1/2) pound chicken, cut into 8 pieces
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon ground thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 2 cups buttermilk
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• For the seasoned flour:
• 2 cups flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon onion powder
• 2 1/2 quarts peanut oil for frying

Directions

1. Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
2. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
3. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
5. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
6. Turn chicken pieces and cook for another 10-15 minutes.
7. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Sesame Chicken

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 dash sesame oil
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon canola oil
• 4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
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• 1 quart vegetable oil for frying
• 1/2 cup water
• 1 cup chicken broth
• 1/4 cup distilled white vinegar
• 1/4 cup cornstarch
• 1 cup white sugar
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon red chile paste (such as Thai Kitchen®)
• 1 clove garlic, minced
• 2 tablespoons toasted sesame seeds

Directions

1. Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
4. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
5. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

Garlic and Parmesan Potatoes

 

Ingredients

• 1 sheet (12x36 inches) Reynolds Wrap® Non-Stick Aluminum Foil
• 4 medium red potatoes, cut into bite-size pieces
• 2 tablespoons olive oil or vegetable oil
• 4 cloves garlic, finely chopped
• 1/2 teaspoon dried rosemary
• Salt and pepper
• 1/2 cup shredded Parmesan cheese

Directions

1. Preheat oven to 450 degrees F or grill to medium-high.
2. Center potatoes evenly on sheet of Reynolds Wrap® Non-Stick Aluminum Foil with non-stick (dull) side toward food. Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper.
3. Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
4. Bake 30 to 35 minutes on cookie sheet in oven.
5. OR grill 15 to 20 minutes in covered grill. Sprinkle with Parmesan cheese before serving.
6. Sprinkle with Parmesan cheese before serving.

Best of Everything Veggie Burgers

 

Ingredients

• 1/2 cup uncooked brown rice
• 1 cup water
•  
• 2 (16 ounce) cans black beans, rinsed and drained
• 1 green bell pepper, halved and seeded
• 1 onion, quartered
• 1/2 cup sliced mushrooms
• 6 cloves garlic, peeled
• 3/4 cup shredded mozzarella cheese
• 2 eggs
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic salt
• 1 teaspoon hot sauce
• 1/2 cup dry bread crumbs, or as needed

Directions

1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
3. Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
4. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
5. Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

The Best Lemon Bars

  Ingredients

• 1 cup butter, softened
• 1/2 cup white sugar
• 2 cups all-purpose flour
•  
• 4 eggs
• 1 1/2 cups white sugar
• 1/4 cup all-purpose flour
• 2 lemons, juiced

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Avocado Feta Salsa

Ingredients

• 2 plum tomatoes, chopped
• 1 ripe avocado - peeled, pitted and chopped
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 tablespoon snipped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon olive oil
• 1 tablespoon red or white wine vinegar
• 4 ounces crumbled feta cheese

Directions

1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

Honey Chicken Kabobs

 Ingredients

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Chili Top Secret

Ingredients

• 2 tablespoons vegetable oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 pound ground beef
• 3/4 pound beef sirloin, cubed
• 1 (14.5 ounce) can peeled and diced tomatoes with juice
• 1 (12 fluid ounce) can or bottle dark beer
• 1 cup strong brewed coffee
• 2 (6 ounce) cans tomato paste
• 1 (14 ounce) can beef broth
• 1/2 cup packed brown sugar
• 3 1/2 tablespoons chili powder
• 1 tablespoon cumin seeds
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 4 (15 ounce) cans kidney beans
• 4 fresh hot chile peppers, seeded and chopped

Directions

1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

Banana Stuffed French Toast

 

 

 Ingredients

• 4 ripe bananas, mashed
• 8 slices French bread
• 1/2 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cast iron or other ovenproof skillet with cooking spray and then heat over medium heat.
2. Spread mashed banana on top of 4 slices of bread. Place remaining four slices on top. In a bowl, whisk together milk, eggs, vanilla and cinnamon. Dip bread in egg mixture for 45 seconds on each side then place in skillet.
3. Cook bread for two minutes on each side. Place bread on an ungreased baking sheet and bake in preheated oven for 8 minutes, until golden. Serve warm.