BBQ Tuna Fritters

See More Tuna Recipes




1 (6 ounce) can light tuna in water, drained
1 egg
2/3 cup quick-cooking oats
3 tablespoons barbeque sauce
3 tablespoons chopped green onion
1/2 teaspoon hot pepper sauce, or to taste
1/2 teaspoon dried savory
1 pinch salt
2 tablespoons vegetable oil






In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.

Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.

Peach Crunch Cake

See More Cake Recipes



24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts






Preheat oven to 350 degrees F.

Layer ingredients in a 13 X 9 dish, in order starting with the peaches.

Bake for about 40 minutes.

Serve warm or cold… with or without ice cream.



Cherry Crumble

See More Cherry Recipes





6 tablespoons butter
1 1/8 cups all-purpose flour
1/2 cup rolled oats
6 tablespoons packed brown sugar
1/8 teaspoon salt
1 (21 ounce) can cherry pie filling






Preheat oven to 375 degrees F (190 degrees C).

Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.

Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.

Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

Alfredo Sauce

See More Pasta Recipes





1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste








1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.


2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).


3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.





Amish Friendship Bread

See More Bread Recipes





3 eggs
1 cup Canola oil
1/2 cup milk
1 cup sugar
2 tsp cinnamon
1/2 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups flour
1 large box instant vanilla pudding (about 5.9 oz.)

In a separate bowl, mix together

1/2 cup sugar
1 1/2 tsp cinnamon






Grease or butter 2 large loaf pans. Dust the greased pans with half the cinnamon/sugar mixture.

Pour batter evenly into the pans and sprinkle the top with remaining sugar mixture.
Bake for 1 hour. Cool until bread loosens from sides of pan and turn out to serving dish.

If bag isn’t passed on to a friend on the 10th day, be certain to tell recipient which day the bag is at whengiven to them. If you keep a starter bag for yourself, you will be baking every 10 days.



OPTIONS: Add 1C. Chopped nuts or raisins. You can also exchange the Vanilla Pudding for Chocolate Pudding.

SIDE NOTE: This is not in the printable version because they will each receive their own starters, but to start the bread yourself here is the starter recipe you will use to get the Amish Friendship Bread recipe rolling

1 pkg. active dry yeast
1/4 cup warm water (110 degrees F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110 degrees F)

In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.Slowly stir in the warm milk and dissolved yeast mixture. Pour into a ziplock bag. The mixture will get bubbly. Consider this Day 1 on the cycle, or the day you receive the starter.
For the next 10 days, handle the starter according to the instructions above.

Enjoy and have fun!

Pear & Thyme Fizz

See More Mix Drinks Recipes





2 cups good-quality apple juice
1 ripe but firm pear, very thinly sliced
12 sprigs fresh thyme
1/4 cup orange-flavored liqueur (I like grand marnier)
1 bottle sparkling wine (champagne, prosecco, cava, etc.)





1. In a pitcher, combine apple juice, pears, thyme and liqueur. Stir together, then refrigerate for 2 – 4 hours to allow the pears and thyme to infuse the juice with flavor.


2. Divide between 6 champagne flutes, discarding thyme, then fill remainder of each glass with champagne. Garnish each glass with a sprig of fresh thyme. Bottoms up!

Windy City Crescent Rolls

See More Crescent Recipes





2 tubes Pillsbury (or whatever brand) crescent rolls, 8 ct
4 oz crumbled feta cheese
4 oz shredded mozzarella cheese
3 oz fresh baby spinach (about half of a pre-washed bag), chopped
2 oz black olives, finely diced (*this ingredient is optional)
1 egg white, beaten
1/4 teaspoon red pepper flakes
dash salt and pepper






Preheat oven to 350. Begin by chopping the spinach and olives and putting them in a large mixing bowl. Add the feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set bowl aside.


Unroll the crescent dough and divide into triangles. Using a spoon, place tiny heaps of spinach mixture on the wide part of the dough triangle.


Roll them up! (Thanks to my mother-in-law for this demonstration. Hi Rita!)


Place on a greased cookie sheet. Before putting them in the oven lightly brush each roll with the egg white. Bake for 15 minutes or until golden brown.



American Shepherd’s Pie

See More American Shepherd’s Pie Recipes





1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 (10.5 ounce) can condensed vegetable soup
1/2 teaspoon dried thyme
3 cups mashed cooked potatoes
1 cup shredded Colby longhorn cheese






Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.

Toasted Breakfast Bagel Sandwich

See More Bagel Recipes





4 slices of prosciutto
1/4 cup vinegar
2 large organic eggs
1 tbsp. butter
1 cup fresh arugula
2 bagels, cut in half and toasted
sea salt and cracked pepper
Extra-virgin olive oil to drizzle






Preheat the oven to 425 degrees.

Line a muffin tin cup with two overlapping prosciutto slices. Place in the oven and bake for 12-15, or until crispy.

While the prosciutto is baking, bring a medium pot of water to a boil and stir in the vinegar. Crack one egg at a time into a small bowl and gentle slide the egg into the water. Repeat with the other egg.

Allow the eggs to cook for about 3 minutes and until the whites are set. The yolk should still be runny. Use a slotted spoon to remove the eggs and set them on a tea towel to drain of excess water. Do the same with the second egg.

Toast the bagel halves and place on a plate. Top with a handful of fresh arugula and the prosciutto cup. Place the poached egg over top and season with sea salt and pepper and drizzle with your best extra-virgin olive oil.

Cheesecake with Chocolate Mousse

See More Cheesecake Recipes



• 1 kg of cheese three ground
• 3 tablespoons flour or wheat or potato flavor such as vanilla pudding, cream, coconut
• 1 large can of 530 g sweetened condensed milk
• 3 protein (smaller), or 2 large
• juice of 1 lime (or lemon)
• flavor : for example, 3 – 4 tablespoons orange liqueur, coconut, almond or another, it can also be white rum, white chocolate, vanilla sugar or vanilla extract



• 200 g (1 cup) thick sour cream 12% or 18%
• 2 tablespoons granulated sugar Optional:
• to provide such cherries in syrup (frużelinie)
• decoration : dark chocolate shavings



Chocolate mousse:

• 150 g sugar (or fine granulated sugar)
• 3 eggs (separate yolks and protein) + 3 egg yolks
• 1 tablespoon cocoa
• 200 ml double cream 30%
• 100 g butter (preferably unsalted)
• 250 g of dark chocolate





• Preheat the oven to 175 degrees. The bottom tight and high (8 cm) springform pan with a diameter of about 24 cm baking parchment paper, letting paper cake tin fasten the outside rim.


• Weight of cheese : a large bowl put the cheese, flour or pudding, add condensed milk, egg, lime juice and flavor. Stir with a spoon or blend until smooth. The cheese pour into springform pan and transfer to preheated oven. Bake for 30 minutes until the mixture is almost the entire zastygnięta (a little longer, about 35 minutes if cheese was thin and slightly thinner). Remove the cheesecake and spread on the cream mixed with powdered sugar. Insert back into the oven and bake for 10 – 15 minutes at the same temperature. Remove cheesecake and cool. If we do not make mousse, cheesecake, after cooling, take off the rim of the springform pan and put it in the fridge. Mousse cheesecake taught at cooled down.


• Chocolate Mousse: Pour into a metal bowl portion (50 g) sugar, add the 6 egg yolks and cream. Place bowl in a pan of gently simmering water (about 1 – 2 cups). Stir with a wooden spoon until the mixture is warm or until it thickens and begins to stick to the spoon. In the middle of heated add the cocoa powder ( preferably through a sieve to avoid lumps grew, despite the lumps if formed, may transfer the whole lot through a sieve ). Remove the bowl from the pot and immediately add the cubed butter and chocolate, broken into cubes (careful that the bowl does not get into the water). Stir until ingredients are melted and unite with each other.


• Separately, beat the sugar with the rest of the protein stiff: First Whip same protein without the sugar mixer on low speed then increase the mixer speed Whip until the foam is rigid. Gradually add the sugar, whisking all the time. After adding sugar Whip for 2 – 3 minutes to foam was glistening and shiny. proteins combine with chocolate mass (preferably add to the mousse foam in 3 parts), stirring very gently with a spoon.


• Put mousse on cheesecake and refrigerate for at least 4 hours and preferably overnight. When stiff enough trim mousse cheesecake with a knife around the sides of the springform pan and remove the rim. Put into the refrigerator to further solidify. The cheesecake is no longer in the refrigerator, this is better :-) Do not forget to remove the rim, to cheesecake was free to “breathe”. cheesecake you can sprinkle with grated chocolate and serve with fruit in the flood.

Maple Pecan Pie

See More Pie Recipes




1 1/2 cups pecans
1 cup brown sugar
2/3 cup maple syrup (or golden syrup)
1 tablespoon bourbon (optional)
1/4 cup unsalted butter
3 large eggs (lightly beaten)
1/4 cup heavy cream
1 teaspoon vanilla
1 teaspoon salt
1 unbaked pie crust






1. Bake the pecans in a preheated 350F until nicely toasted, about 8-12 minutes.

2. Heat the sugar, syrup, bourbon and butter in a large saucepan until it boils, stirring constantly.

3. Remove from heat and let cool.

4. Beat in the eggs, cream, vanilla and salt.

5. Spread the pecans over the bottom of the pie crust.

6. Pour the liquid mixture into the pie crust.

7. Bake in a preheated 350F until a toothpick inserted into the center comes out clean, about 40-50 minutes.

Banana Pudding Cake

See More Cake Recipes





1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
3/4 cup mashed bananas
2 cups confectioners’ sugar
2 tablespoons milk
1 dash vanilla extract
1/2 cup chopped walnuts (optional)





Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make glaze: In a small bowl, combine confectioners’ sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

Chicken Salad with Bacon, Lettuce and Tomato

See More Salad Recipes



3 cups chopped cooked chicken breast
5 slices bacon
2 stalks celery, chopped
1 cup chopped fresh tomato
3/4 cup mayonnaise
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onion
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and pepper to taste
12 leaves romaine lettuce
1 avocado – peeled, seeded and sliced






Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool.

Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper.

In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices.

Sweetheart Cherry Pies

See More Pies Recipes



pie dough
fresh cherries, chopped
ricotta cheese
sprinkle of sugar
1 TBSP butter, melted





Preheat oven to 375 degrees. Line your baking sheet with parchment paper.

Roll out your pie dough (I like to do this between 2 sheets of plastic wrap). Cut out shapes with cookie cutter.

Sprinkle and stir the sugar with the chopped cherries in a bowl.

Lay out your heart cut outs on the baking sheet. Spoon on some fresh ricotta cheese, then spoon on the cherries. Lay down the top dough, seal to press with a fork.

Brush the top with melted butter.

Bake for about 15 minutes or until mini hearts are golden brown. The baking time will largely depend on the thickness of your pastry dough and your oven. Just keep close watch.

Cool for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

Chipotle Crusted Pork Tenderloin

See More Pork Recipes



1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins






Preheat grill for medium-high heat.

In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly.


Refrigerate for 10 to 15 minutes.


Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Raspberry and Apricot Rugelach

See More Rugelach Recipes





1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cup white sugar
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk






In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.

With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.

To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
Line 2 large baking sheets with foil and grease foil.

On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.

Preheat oven to 325 degrees F (165 degrees C).

In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.

Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

Chocolate Oatmeal No Bake Cookies

See More Cookies Recipes




1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla










1. Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.



2. We took a Sunday drive (a habit, it would seem as of late) to the Angeles National Forest and needed a quick treat and these were perfect. Except it did make me a little woosey (ALOT woosey). All those switchbacks, the sugar, the headache, the children…oy. I can barely talk about it, let alone type it. Cookie disclaimer: Avoid operating heavy machinery, high altitudes and swimming when consuming.



Slow-Cooker Vegetarian Lasagna

See More Lasagna Recipes





1 large egg
1 15- to 16-ounce container part-skim ricotta
1 5-ounce package baby spinach, coarsely chopped
3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
1 small zucchini, quartered lengthwise and thinly sliced
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
3 cloves garlic, minced
Pinch of crushed red pepper (optional)
15 whole-wheat lasagna noodles (about 12 ounces), uncooked
3 cups shredded part-skim mozzarella, divided






Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.






Make Ahead Tip: Equipment: 6-quart (or larger) slow cooker
Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray color. If you like, gently scrape the gills off with a spoon.



Cheesy Chicken Poblano Chowder

See More Chowder Recipes





3 poblano peppers
1/4 cup butter
1/4 cup all-purpose flour
2 (32 ounce) cartons chicken broth
2 cups diced roasted chicken breast
2 (11 ounce) cans whole kernel corn with peppers
2 (15 ounce) cans black beans
2 cups shredded sharp Cheddar cheese
1 cup shredded pepper jack cheese
2 tablespoons ground cumin
2 teaspoons garlic powder
salt and pepper to taste
2 cups tortilla chips, for topping






Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.




Fabulous Fruit Salad

See More Fruit Salad Recipes



2 cups diced apples
1 cup sliced banana
1 cup sliced fresh strawberries
1 cup chopped walnuts
1 cup vanilla yogurt
3/4 teaspoon ground cinnamon






In a bowl, mix the apples, banana, strawberries, and walnuts. Fold in the yogurt. Sprinkle with cinnamon. Gently stir just before serving.




Easy Mexican Casserole

See More Casserole Recipes




1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9×13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.




Chicken, Bacon, Cream Cheese Mini Tacos

See More Tacos Recipes

1/3 of a 16-ounce package bacon (about 6 slices), chopped
1/2 of an 8-ounce package cream cheese, softened
2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (or used leftover cooked chicken)
8 flour tortillas (10-inch)
Vegetable oil (I used canola)
1 medium avocado, pitted, peeled and cut up
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon onion powder
dash Dried dill weed
dash Garlic powder
dash Ground black pepper

1.Cook the bacon in a 10-inch skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels.
2.Stir the bacon, cream cheese and chicken in a medium bowl.
3.Cut each tortilla into 3 (3-inch) circles using a round cutter. Spoon about 2 teaspoons chicken mixture in the center of each (one) tortilla round. Roll the tortillas around the filling and secure with toothpicks.
4.Pour the oil into a heavy 4-quart saucepan to a depth of 3 inches. Heat the oil to 350°F.
5.Add the taquitos to the saucepan in batches and cook until well browned on all sides. Remove the taquitos from the saucepan and let drain on paper towels. Let cool for 5 minutes. Remove the toothpicks before serving.
6.Mash the avocado in a medium bowl with a fork. Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper. Serve with the taquitos for dipping.

Incoming search terms:

Special Deviled Eggs

See More Eggs Recipes





6 eggs
1/4 cup mayonnaise
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
paprika, for garnish
salt and pepper to taste






Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut lengthwise.
Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard.
With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.




Tortilla Roll-Ups

See More Tortilla Recipes


flour tortillas ( corn if you want to make a gluten – free version)
8 ounces cream cheese, softened
1 cup sour cream
1 Chopped Jalapenos ( seeded)
2 teaspoons chopped green onion
1/2 diced green pepper
1/4 Teaspoon of Salt
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1.5 Teaspoons of pepper
12 ounces sharp Cheddar cheese, grated
1 Tablespoon of finely chopped cilantro
1 Teaspoon of lime juice and plenty of zest
1 Tablespoon of Olive Oil


1. Heat oil in a pan and add green pepper, Jalapenos , and salt. Cook till tender about 10 minutes

2. In a medium-sized bowl mix – cream cheese, sour cream, cheddar cheese, onion powder, green onions, garlic powder, pepper, cilantro, lime juice; sauteed green peppers and sauteed Jalapenos.

3. Heat of the tortilla in the microwave ( just 30 seconds) it makes it easier to wrap.

4. Place a “healthy” amount of mixture on a tortilla – and spread.

5. Roll and Set aside. Keep repeating steps 4 and 5 till you run out of tortillas or mixture

6. Place your “rolls” ( covered tightly) in the fridge for at least 5 hours or overnight.
When ready to serve, cut each roll into 1/2-inch slices.

7. Sprinkle with lime zest. Serve with salsa.

8. Enjoy~!

Christmas Chex Mix

See More Chex Crackers Recipes





6 cups Rice Chex® or Chocolate Chex® cereal
1 bag (12 oz) white vanilla baking chips (2 cups)
1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)






1. Line cookie sheet with foil or waxed paper. {I just put wax paper on the counter top.} Place cereal in large bowl.

2. In microwavable bowl, microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.

3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.






Triple-Chocolate Cheesecake

See More Cheesecake Recipes





1 package(s) (9-ounce) chocolate wafer cookies
6 tablespoon(s) unsalted butter, melted
4 bar(s) (8 ounces each) cream cheese, room temperature
1 1/2 cup(s) sugar
1/2 teaspoon(s) salt
4 large eggs
1 cup(s) sour cream
8 ounce(s) semisweet chocolate, melted
Chocolate Ganache, for topping






Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
Prepare Chocolate Ganache: In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.
Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.




Amish Slaw

See More Amish Recipes





1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup white sugar
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon white sugar
1 teaspoon prepared mustard
3/4 cup vegetable oil






In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.