Best Recipes Recipes

COSTCO COPYCAT MUFFIN RECIPES RECIPE - (3.8/5)

Steps:

• Mix all ingredients together. Spoon into prepared muffin cups. Bake at 375°F for approximately 20 minutes or until tops are lightly browned. IDEAS: -For almond poppyseed muffins use a white cake mix, mix 2 tablespoons poppy seeds and 1 teaspoon almond extract. -For chocolate muffins use a chocolate cake mix and stir in 1 1/2 cups chocolate chips. -For lemon muffins use lemon cake mix and 2 tablespoons poppy seeds. -For spice cake muffins use spice cake mix and add cinnamon sugar topping before baking. -For blueberry muffins use white cake mix and add blueberries.

3 EASY COOL WHIP PIE RECIPES

Steps:

• 1. COOL 'N CREAMY CHOCOLATE PIE Place milk in a large mixing bowl. Whisk in the pudding mix for 2 minutes. Stir in Cool Whip until well mixed. Spoon into pie crust and refrigerate 4 hours.
• 2. STRAWBERRY YOGURT PIE Place yogurt in large mixing bowl. Stir in the strawberries. Fold in Cool Whip until well mixed. Spoon into pie crust and freeze 4 hours. Remove from freezer 15 minutes before slicing to serve.
• 3. LEMONADE STAND PIE Place softened vanilla ice cream in large mixing bowl. Stir in the thawed lemonade concentrate (do not dilute). Stir in Cool Whip until well mixed. Spoon into pie crust and freeze 4 hours. Remove from freezer 15 minutes before slicing to serve.

BEST OF THE BAY RECIPES...SHE CRAB SOUP

Steps:

• Purchase one dozen female crabs already steamed or buy them live and steam them yourself. Pick the crabs for all their meat and reserve the orange roe. In a sauté pan, melt 4 tablespoons butter and sauté the onion and shallots until just tender.
• Whisk in the flour and cook over medium heat for 2 minutes while stirring, taking care not to brown the flour mixture. Slowly whisk in the heavy cream and stock. Add in the salt, pepper, Worcestershire Sauce and Tabasco (if using). Cook on medium until the soup thickens, about 15 - 20 minutes, stirring frequently.
• While you are thickening the soup, melt 4 tablespoons of butter in a sauté pan and toss the crabmeat and roe until heated through, 3-4 minutes. Once the soup has thickened add the crabmeat mixture and stir. Add the sherry and lemon juice and simmer for several minutes until heated through.
• Serve with a light salad of mixed greens and French bread and enjoy!
• You can send a gift of She Crab Soup to a loved one too far away to get Blue Crabs with our popular Chesapeake Bay Tradition Gift Basket. (link: http://www.chesapeakebaygiftbaskets.com/product_info.php?cPath=24&products_id=156).

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - HOT PEPPER RELISH

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Place red, green and jalapeno peppers, vinegar and water in 6- or 8-qt. saucepot.
• Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin. Add to pepper mixture in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - APRICOT-PINEAPPLE JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Pit unpeeled apricots; finely chop or grind fruit. Measure exactly 4 cups prepared apricots into 6- or 8-qt. stockpot. Peel and core pineapples; finely chop or grind fruit. Measure exactly 2 cups prepared pineapple into stockpot with apricots; stir until well blended. Add fruit protector; mix well.
• Mix 1/4 cup of the sugar and the pectin in small bowl. Add to fruit mixture in stockpot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Jam sets slowly and may take up to 1 week to set completely.

BEST OF THE BAY RECIPES...OYSTER FRITTERS

Steps:

• Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
• Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.

OLD RECIPES FROM: NANTUCKET ISLAND COOK BOOK

Steps:

• 1. Let me know if you want to have the exact measurements for ingredientd and I will post them.

BOBBY FLAY'S ROASTED BEETS FOR RECIPES

Steps:

• Preheat oven to 375 degrees F.
• Coat beets lightly with oil.
• Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
• Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

COSTCO MUFFIN RECIPES RECIPE - (4.5/5)

Steps:

• Mix all ingredients together. Spoon into prepared muffin cups. Bake 375' for approximately 20 minutes or until tops are lightly browned. Makes 6 to 12 muffins, depending on the size of muffin pan you us.

THYME USES AND THREE RECIPES

Steps:

• 1. Lemon thyme cookies Though thyme stands for "courage," you'll need none of that as you bite into these buttery delights. They're irresistible plain or dipped in chocolate. MAKES ABOUT 25 2-INCH ROUND COOKIES • 1/2 cup blanched slivered almonds • 2 tablespoons fresh Lemon-thyme leaves, stems removed • 2 cups all-purpose flour, divided • 1/2 teaspoon salt • 1 cup (2 sticks) unsalted butter, softened • 1/4 cup granulated sugar • 1/4 cup powdered sugar • 1 teaspoon pure vanilla extract • 1 teaspoon pure lemon extract • All-purpose flour, for dusting work surface Garnish optional • 6 to 8 ounces semisweet chocolate, tempered • Slivered almonds (at least 25) 1. In food processor with metal blade, pulse almonds, thyme and lemon zest with 2 tablespoons flour until finely ground but not pasty, about 20 seconds. Sift together remaining flour and salt in medium bowl. Add ground nut-herb mixture and stir. Set aside. In electric mixer with paddle attachment, cream butter and sugars until light and fluffy, 2 to 3 minutes. Turn mixer to low and gradually add flour mixture, mixing until just combined. Stir in vanilla and lemon extracts. Flatten dough into disk and wrap tightly in plastic. Chill 2 hours or until very firm. 2. Preheat oven to 300 degrees with rack in center. Line two cookie sheets with parchment paper. Roll chilled dough on lightly floured surface to about ¼-inch thickness, using as little flour as possible. Cut out 2-inch rounds with cookie cutter and place ½ inch apart on cookie sheets. Position sheet on center rack and bake 35 to 40 minutes, or until bottoms are lightly browned. Immediately transfer to racks and cool completely before garnishing. 3. To garnish: Set another cooling rack over cookie sheet. Dip half of each cookie in tempered chocolate. Place on rack, so sheet catches chocolate drippings. Before chocolate sets, place an almond sliver or two on top of each cookie. Allow to fully set before serving. Store in airtight containers at room temperature up to 1 week.
• 2. Lemon Thyme Cupcakes. Tea thyme: moist and buttery cupcakes a family favorite. buttery, lemony, moist little cakes with a tender crumb and a pleasing herbal aroma. They are good warm or at room temperature. 1½ cups unbleached flour ½ teaspoon baking powder ¼ teaspoon salt 2 tablespoons finely minced lemon thyme ¾ cup milk 1 teaspoon finely grated lemon zest ½ cup unsalted butter, softened 1 cup plus 3 tablespoons sugar 2 large eggs ½ teaspoon vanilla extract 3 tablespoons lemon juice Place cupcake papers in, or lightly butter and flour, a cupcake pan. Preheat the oven to 350°F. In a small bowl, combine the flour, baking powder, and salt, tossing lightly. In a measuring cup, add 1 tablespoon plus 2 teaspoons of the thyme to the milk along with the lemon zest and stir well.Cream the butter in the bowl of an electric mixer on medium speed for about 3 minutes. Scrape down the sides and add 1 cup of the sugar and beat for 2 minutes, stopping to scrape down the sides. Add the eggs, one at a time, blending well after each one and scraping down the sides if necessary. Beat the batter until it is light and fluffy. Add the vanilla and beat for a minute longer. On low speed, blend in half the dry ingredients, add the milk mixture and mix well, and then blend in the rest of the dry ingredients. Scrape down the sides and be sure that the batter is well blended. Spoon the batter evenly into the cups of the pan. Bake for 25 minutes, or until the tops are just starting to turn golden brown and a tester comes out clean. Meanwhile, combine the remaining 3 tablespoons sugar with the lemon juice and the remaining 1 teaspoon thyme and stir well to dissolve the sugar. When the cakes are done, remove the pan from the oven and brush them with the lemon glaze. Let the cupcakes cool in the pan for 5 minutes, then remove them to cool on a rack.
• 3. Lemon Thyme Chicken Buttered onions are a great addition to the lemon sauce of this easy supper. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek of Corsicana, Texas 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 4 boneless skinless chicken breast halves (4 ounces each) 2 teaspoons olive oil 1 medium onion, chopped 1 tablespoon butter 1/2 teaspoon dried thyme 1 cup chicken broth 3 tablespoons lemon juice 2 tablespoons minced fresh parsley Directions In a small bowl, combine the flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm. In the same pan, saute onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley. Yield: 4 servings.

COOKED CHICKEN FOR RECIPES - BAREFOOT CONTESSA STYLE

Steps:

• Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
• Rub olive oil on breasts, sprinkle with salt and pepper.
• Bake at 350º for 45 minutes.
• Cool, then chop or slice to use in your recipes.

CROCK POT PHILLY CHEESE STEAK MEATLOAF (LOW CARB) - RECIPES THAT CROCK!

Steps:

• Heat the butter in a sauce pan and season mushrooms and peppers with salt and pepper and saute until tender.
• Meanwhile in a bowl combine beef, eggs, parm, Italian seasoning, onion and garlic until mixed well, seasoning with additional salt and pepper.
• Add peppers and mushroom to meat mixture and combine well.
• Press half of the meat mixture into the bottom of a 6 quart slow cooker.
• Top with half of the cheese slices and then press the remaining meat mixture on top of the cheese.
• Cook on high for 2-3 hours or until cooked through and then top with remaining cheese slices and cook until melted.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - BLACKBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Crush berries thoroughly, 1 layer at a time. (Strain half of the pulp to remove seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
• Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - PEACH FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into large bowl. Stir in lemon juice.
• Place sugar in large saucepan. Add pectin; mix well. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Immediately add peach mixture; stir 1 min. or until well blended.
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

3 HOMEMADE CHEESE WHIZ RECIPES

Steps:

• 1. Cook in double boiler, stir frequently until cheese is melted and creamy. Remove from heat and whip until smooth and no lumps. While still hot ,pour into sterilized jar and refrigerate. Keeps up to 3 months sealed. One month after opening. Keep refrigerated and date the container--- Recipe 2 Cheese Whiz 2 lb. sharp cheese, grated, real cheese only 1/2 teas. dry mustard 12 oz. can evaporated milk 1/2 teas. salt 1/4 teas. pepper 1/4 cup butter or margarine Scald milk, add remaining ingredients and stir over low heat for 5 minutes, until cheese is melted . Pour into jars while hot and after it seals store in refrigerator, up to 3 months ;be sure to label container with date stored. -
• 2. Recipe # 3 3 oz. evaporated milk 1 teaspoon vinegar 1/2 teaspoon salt 1 pound Velveeta cheese, cut into chunks 1/2 teaspoon dry mustard Melt cheese and milk in double boiler. When melted and smooth add remaining ingredients . Stir to blend. Pour into pint jar filling 3/4 full. Seal in jar and process in boiling water bath for 10 minutes.

SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES RED RASPBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush raspberries thoroughly, one layer at a time. (Press 1/2 of the pulp through sieve to remove some of the seeds, if desired.) Measure exactly 4 cups crushed raspberries into large bowl.
• Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Continue boiling and stirring 1 minute. Remove from heat. Add raspberries; stir 1 minute or until well blended.
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

EASY CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE - MEXICAN RECIPES - OLD EL PASO

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, beans and frozen corn.
• Place 8 tortilla halves in bottom of baking dish on top of sauce. Spread half of the chicken mixture evenly over tops of tortilla halves; sprinkle with 1 cup of the cheese. Top with remaining tortilla halves, chicken mixture and enchilada sauce.
• Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining cheese.
• Bake uncovered 5 to 7 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions, cilantro and crema.

ROLL KUCHEN (FROM THE MENNONITE TREASURY OF RECIPES)

Steps:

• Beat eggs well.
• Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.)
• Add to remaining ingredients and mix to combine.
• Roll out very thin and cut into strips.
• Cut again so that pieces are approximately 1 inch long by 3 inches wide.
• Cut a slit in the middle and pull one end through to knot it.
• Fry four to six at a time, in deep hot fat until golden brown.
• Serve with Watermelon!
• A Mennonite summer tradition!

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - BLUEBERRY FREEZER JAM RECIPE

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem blueberries. Place in food processor container; cover. Pulse to evenly chop. (Do not puree.) Measure exactly 3 cups chopped blueberries into large bowl.
• Mix sugar, water and pectin in large saucepan. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add blueberry mixture; stir 1 min. or until well blended.
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

BLACKENED HALIBUT RECIPE, SUPER EASY! | HEALTHY RECIPES BLOG

Steps:

• In a shallow dish, whisk together the paprika, thyme, oregano, onion powder, garlic powder, kosher salt and cayenne.
• Sprinkle the halibut fillets with the seasoning mixture, pressing with your fingers to help the coating adhere.
• Heat a large nonstick skillet over medium-high heat, 2-3 minutes. Traditionally you would use a cast iron skillet, but I use a nonstick hard anodized aluminum skillet to minimize the risk of sticking.
• Add the butter to the hot skillet and swirl to coat. Add the halibut fillets. Cook 4 minutes on each side, until the fillets turn from translucent into opaque and white (it's fine to cut a small slit and peek).
• Spoon the pan juices on top of the fish, and serve.