Peanut Butter Cup Sprinkled Brownies

Ingredients

• 1 cup (1 stick) butter or margarine
• 2-1/4 cups sugar, divided
• 3/4 cup Hershey's Cocoa
• 4 eggs, beaten
• 2 teaspoons vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1-1/3 cups (8 oz. pkg.) Reese's Minis Peanut Butter Cups, divided
• 1 cup Reese's Creamy Peanut Butter

Blissful Sugar Cookies

Ingredients

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• About 66 Hershey's Bliss Millk Chocolates, divided

Peanut Butter Blossoms

Ingredients

• 48 Hersheys Kisses Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup REESE'S Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt additional granulated sugar

Coleslaw

Ingredients

• 1 cup of mayo
• 1tablespoon white vinegar
• 2 tablespoons oil
• 1 tablespoon sugar
• 1/2 small onion chopped fine
• 1 tablespoon horseradish
• 1 head medium cabbage shredded
• one grated carrot
• (or just use bagged slaw)

Lumpia Egg Rolls

Yield: 200 egg rolls

Prep: 3 hours

Ingredients

• 3 pounds of pork
• 3 onions - medium sized
• 3 carrots
• 3-4 celery sticks
• 4 cloves of garlic
• 1 pound of green beans
• 2 cans of  water chestnuts
• 2-3 bags of bean sprouts
• Soy sauce
• Green onions
• Salt & pepper

Apricot Oat Bars

Recipe courtesy of Giada De Laurentiis

Yield: 24 bars
Total Time: 1 hr 47 min
Prep: 12 min
Inactive: 1 hr 0 min
Cook: 35 min

Ingredients

• 1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
• 8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
  
  Crust
• 1 3/4 cups all-purpose flour
• 1 packed cup light brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon fine sea salt
• 3/4 teaspoon baking soda
• 1 3/4 cups old-fashioned oats
• 1 cup (4 ounces) coarsely chopped walnuts
• 1 cup (2 sticks) unsalted butter, melted
• 1 egg, at room temperature, beaten
• 1 teaspoon pure vanilla extract

Curry Chicken

Recipe courtesy of Martha Stewart

Yield: Serves 6 to 8

Ingredients

• 2 3-pound chickens
• 2 limes, juice and grated rind
• 1/2 cup vegetable oil
• 2 tablespoons butter (optional)
• 3 small onions, chopped
• 4 cloves garlic, minced
• 4 tablespoons curry powder
• 3 tomatoes, chopped, or 1/4 cup tomato sauce
• 1 Scotch bonnet pepper (any color), plus 2 to 4 slices (any color)
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 4 cups water

Bacon-Wrapped Dates

Recipe courtesy of Martha Stewart

Ingredients

• Pitted dates
• Whole blanched almonds
• Bacon strips, cut into thirds

Indian-Spiced Chicken

Recipe courtesy of Martha Stewart

Ingredients

• 2 tablespoons vegetable oil
• 12 boneless, skinless chicken thighs
• Salt and pepper
• Small onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and finely grated
• 1 small green chile
• 1 tablespoon cumin
• 1/4 teaspoon cayenne
• 2 tablespoons garam masala
• 1 28-ounce can pureed tomatoes
• 1/2 cup water
• 1/4 cup heavy cream

Vegetable Biryani

Recipe courtesy of Martha Stewart

Ingredients

• 1/3 cup plus two tablespoons vegetable oil
• 1 medium yellow onion, quartered
• 1 1/2 teaspoons coarse salt
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seed
• 3 teaspoons poppy seeds
• 6 cloves
• 2 bay leaves
• 1-inch piece cinnamon stick
• 1 1/2-inch piece fresh ginger
• 1/4 cup shredded unsweetened coconut
• 1 cup coconut milk
• 2 cups basmati rice
• 2 1/3 cups water
• 2 small russet potatoes, peeled and chopped
• 2 medium carrots, peeled and chopped
• 10 ounces frozen peas

Macerated Oranges with Dates and Pistachios

Recipe courtesy of Martha Stewart

Yield: Makes 4 servings

Ingredients

• 2 oranges
• 1/2 teaspoon orange blossom water
• 12 Medjool dates
• 2 cups salted pistachios, in the shell

Eggplant Parm Stacks

Recipe courtesy of Martha Stewart

Yield: 4 servings

Ingredients

• 1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total)
• 4 tablespoon olive oil, divided
• Coarse salt
• 1/2 cup fine breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• Fresh ground black pepper
• 1 1/2 teaspoons fresh oregano, finely chopped
• 2 tablespoons fresh basil, chopped
• 1 1/2 cups Basic Italian Tomato Sauce
• 1 pound fresh mozzarella, halved lengthwise and sliced crosswise 1/4-inch thick (12 slices total)
• Extra-virgin olive oil to drizzle
• Parmesan for garnish

Tri-Color Salad (Arugula, Radicchio, and Fennel Salad)

Recipe courtesy of Martha Stewart

Yield: Serves 4

Ingredients

• 1/4 cup red-wine vinegar
• 1/4 cup extra-virgin olive oil
• Rounded 1/2 teaspoon coarse salt
• Fresh black pepper
• 4 ounces baby arugula
• 1/2 head radicchio, thinly sliced (2 cups)
• 1 fennel bulb, halved, cored, and thinly sliced

Campari and Orange

Recipe courtesy of Martha Stewart

Yield: Makes 1 cocktail

Ingredients

• 2 ounces Campari
• 2 ounces fresh-squeezed orange juice (about 1 orange)
• Orange twist
• Ice

Salmon with Tangerine-Lemon Hollandaise Sauce

Recipe courtesy of Martha Stewart

Yield: Serves 6

Ingredients

• 5 teaspoons fresh tangerine or orange juice
• 2 tablespoons fresh lemon juice
• 5 large egg yolks
• 2 tablespoons water
• 1/4 teaspoon finely grated tangerine or orange zest
• 1/4 teaspoon white-wine vinegar
• Coarse salt
• Pinch of cayenne pepper
• 1 1/2 cups (3 sticks) unsalted butter, melted
• 1 center-cut salmon fillet, skinned (about 2 pounds)
• Freshly ground white pepper
• 1 tangerine or orange, thinly sliced into rounds
• 1 lemon, thinly sliced into rounds

Artichoke and Rice Salad

Recipe courtesy of Martha Stewart

Yield: Serves 6

Ingredients

• 1 1/2 cups homemade or low-sodium store-bought chicken stock
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 2 teaspoons coarse salt
• 1/4 teaspoon curry powder
• 12 small green olives, pitted and sliced
• 12 ounces marinated artichoke hearts, cut into 1/2-inch wedges, liquid reserved
• 1 celery stalk, thinly sliced on a bias
• 1/2 ounce baby spinach (about 1 cup)

Lime-Ginger Coolers

Recipe courtesy of Martha Stewart

Yield: Makes 6

Ingredients

• Small ice cubes
• 12 dashes bitters
• About 1 cup sweetened concentrated lime juice (preferably Rose's)
• 24 ounces (3 cups) seltzer
• 6 slices peeled fresh ginger

Caramelized Orange Pork Roast

Recipe courtesy of Martha Stewart

Yield: Serves 10-12

Ingredients

• 1 cup sweet white wine, like Gewurztraminer
• 1 cup soy sauce
• 1/3 cup stone-ground honey mustard
• 1 orange, zest and juice
• 1/2 cup Sriracha chili sauce
• 3/4 cup brown sugar
• 1/4 cup rice wine vinegar
• 6 garlic cloves, minced
• 1 6 to 8 pound pork shoulder

Nesting Noodle Rice Pilaf

Recipe courtesy of Martha Stewart

Yield: Makes 6 to 8 servings

Ingredients

• 1 1/2 pounds cremini mushrooms, sliced
• 4 shallots, minced
• 4 tablespoons unsalted butter
• 5 cups Arborio rice
• 9 cups chicken stock
• 1 tablespoon salt
• 1 pound tagliatelle nests

Chocolate Cake with Whipped Cream and Berries

Recipe courtesy of Martha Stewart

Yield: Makes 1 two-layer cake

Ingredients

• 2 Busy-Day Chocolate Cake, baked in 2 8-inch round cake pans
• 2 pints heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 quart fresh strawberries, washed, trimmed and thinly sliced

Busy-Day Chocolate Cake

Recipe courtesy of Martha Stewart

Yield: Serves 8

Ingredients

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 6 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 1 tablespoon white vinegar
• 1 cup cold water

Tuscan Beans and Greens

Recipe courtesy of Martha Stewart

Yield: Serves 4 to 6

Ingredients

• 1 1/2 tablespoons olive oil
• 1 small onion, thinly sliced crosswise into half-moons
• 1 tablespoon minced garlic (about 2 cloves)
• 1 head escarole, washed well and stems trimmed
• 1 1/2 cups chicken stock
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1 can (15 1/2 ounces) cannellini or other white beans, drained and rinsed
• Grated Parmesan cheese, for garnish

Bean-and-Veggie Sliders

Recipe courtesy of Martha Stewart

Prep Time: 20 minutes
Total Time: 25 minutes
Yield: Makes 12

Ingredients

• 2 cups cooked kidney beans
• 1 cup steamed jasmine or basmati rice
• 1/2 cup shredded carrot
• 1/3 cup shredded broccoli
• 2 tablespoons grated ginger
• 2 tablespoons finely chopped fresh cilantro
• 1/2 recipe flavor base
• 1 tablespoon vegetable oil
• 12 small whole-wheat rolls, split
• Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro

Pot of Beans

Recipe courtesy of Martha Stewart

Prep Time: 10 minutes
Total Time: 2 hours 10 minutes (or overnight)
Yield: Makes 6 cups

Ingredients

Beans

• 1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
• 8 to 10 cups water, plus more for soaking

Flavor Base

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 fresh chile, chopped
• Coarse salt
• Optional flavor add-ins (see below)

Mexican Corn

Recipe courtesy of Martha Stewart

Yield: Serves 4

Ingredients

• 4 ears corn with husks
• 1/2 cup Mexican crema (or sour cream)
• 2 tablespoons chopped cilantro
• 1 lime, zested, lime cut into wedges
• 4 ounces queso fresco, crumbled
• 1/8 teaspoon chipotle chili powder

Vampiro

Recipe courtesy of Martha Stewart

Ingredients

• Juice of 4 limes (3/4 cup), plus more for glasses
• Sea salt, for glasses
• 2 cups pure tomato juice
• 1 cup orange juice
• Juice of 1 pink grapefruit (3/4 cup)
• 1/2 teaspoon coarse salt
• 1/4 cup simple syrup
• 1 cup tequila
• 12 ounces club soda
• Cucumber spears, for garnish
• Lime wedges, for garnish

Carrots Agrodolce

Recipe courtesy of Martha Stewart

Yield: Makes 4 to 6 servings

Ingredients

• 1 pound carrots, peeled and sliced into matchsticks (cut carrot in half crosswise, then slice into lengthwise slabs, stack slabs on top of each other and finely slice into matchsticks)
• 1 1/2 tablespoons extra-virgin olive oil
• 3/4 teaspoon coarse salt
• 2 tablespoons minced onion
• 3/4 teaspoon sugar
• 1 tablespoon red wine vinegar
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh mint (optional)

Cheesy Scalloped Potatoes

Recipe courtesy of Martha Stewart

Yield: Serves 6

Ingredients

• 5 tablespoons unsalted butter
• 1 medium onion, peeled and sliced
• 1 cup cream
• 1 cup milk
• 5 medium Yukon Gold potatoes, peeled and thinly sliced (2 1/2 to 3 pounds)
• coarse salt
• freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/2 pound high-quality melting cheese, such as Comte or Gruyere, grated (2 1/2 cups)

Pan-Fried Steak

Recipe courtesy of Martha Stewart

Yield: Serves 2

Ingredients

• 2 strip steaks (about 1 inch thick)
• coarse salt
• freshly ground black pepper
• 1 to 2 teaspoons unsalted butter

Iceberg Wedges with Blue Cheese Dressing

Recipe courtesy of Martha Stewart

Ingredients

• 2/3 cup buttermilk, well-shaken
• 1/3 cup mayonnaise
• 4 ounces Danish blue cheese (about 1 cup)
• 1 tablespoon lemon juice
• A few dashes hot sauce, such as tabasco
• 2 tablespoons chopped chives
• salt and pepper, to taste

Shrimp Pad Thai

Recipe courtesy of Martha Stewart

Yield: Serves 4

Ingredients

• 8 ounces pad thai noodles (flat rice noodles)
• 3/4 cup tamarind juice
• 1/4 cup soy sauce
• 1/3 cup chopped Thai palm sugar
• 6 tablespoons Thai fish sauce
• 1 teaspoon Sriracha
• 1/2 cup safflower oil
• 3 shallots, thinly sliced
• 5 scallions, cut lengthwise into 2-inch pieces, bulbs halved lengthwise
• 1 pound medium shrimp, peeled and deveined
• 4 ounces fried tofu, thinly sliced
• 4 large eggs, lightly beaten

For Garnish

• Lime wedges
• Cilantro sprigs
• Sriracha
• Bean sprouts
• Roasted unsalted peanuts

Beef Satay

Recipe courtesy of Martha Stewart

Yields 20 skewers

Ingredients

• 1/4 cup peanut oil
• 1 large shallot, minced (1/4 cup)
• 2 cloves garlic, minced (1 tablespoon)
• 1 2-inch piece ginger, peeled and minced (2 tablespoons)
• 1/4 cup low-sodium soy sauce
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/4 cup lime juice
• 1/4 teaspoon ground black pepper
• 1 pound flank steak, sliced 1/8-inch thick against the grain
• 20 wooden skewers
• Thai Peanut Sauce

Thai Peanut Sauce

Recipe courtesy of Martha Stewart

Ingredients

• 1 cup plus 1 tablespoon roasted, unsalted peanuts
• 1 clove garlic, peeled and smashed
• 2 tablespoons finely chopped palm sugar
• 2 tablespoons Thai fish sauce
• 1 tablespoon low-sodium soy sauce
• 1 1/2 cups coconut milk
• 1 teaspoon sesame oil
• 1 tablespoon lime juice
• 1/4 cup shredded, unsweetened coconut

Corn Muffin Croutons

Recipe courtesy of Martha Stewart

Ingredients

• Corn muffins or corn bread
• Olive oil
• Salt

Directions

1. Cut corn muffins or corn bread into 3/4-inch cubes; toss with olive oil and salt.
2. Bake at 350 degrees Fahrenheit until golden, about 20 minutes.

Chicken Chili Nachos

Recipe courtesy of Martha Stewart

Ingredients

• Chicken Chili
• Tortilla chips
• Sliced pickled jalapenos
• Monterey Jack cheese
• Cheddar Cheese

Chicken Chili

Recipe courtesy of Martha Stewart

Ingredients

• 10 plum tomatoes, halved lengthwise
• 1 jalapeno chile, halved (seeded if desired)
• 1 white onion, peeled and halved
• 4 garlic cloves, peeled
• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless, skinless chicken thighs, cut into 1/2-inch cubes
• 1/4 cup chili powder
• Salt
• 2 canned chipotle chiles in adobo sauce, finely chopped
• 1 3/4 cups homemade or store-bought low-sodium chicken stock
• 1 can (15 ounces) kidney beans, drained

Chicken Parmesan

Recipe courtesy of Martha Stewart

Yield: Serves at least 6

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• Pinch of crushed red pepper flakes
• 1 28-ounce can tomatoes, lightly pulsed in a blender or food processor
• 2 teaspoons coarse salt
• 3 pounds boneless, skinless chicken breasts (3 whole breasts, split down the middle)
• 1/2 cup plain breadcrumbs
• 3/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter, plus more if needed
• 1 1/2 pounds fresh mozzarella cheese, sliced thin

Blanched Spinach with Olive Oil and Lemon

Recipe courtesy of Martha Stewart

Ingredients

• 1 1/2 pounds baby spinach leaves, washed, with water still clinging to leaves
• 2 tablespoons extra virgin olive oil
• 1 minced garlic clove
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 lemon

Lemon Souffle Pudding

Recipe courtesy of Martha Stewart

Yield: Serves 6

Ingredients

• 1 teaspoon unsalted butter, for the baking cups
• 5 large eggs, separated
• 3/4 cup sugar
• 1 tablespoon freshly grated lemon zest
• 1/4 cup fresh lemon juice
• 2 tablespoons confectioners' sugar, for dusting
• Whipped cream, for garnishing

Meatballs and Tomato Sauce

Recipe courtesy of Martha Stewart

Makes 31 1/2-inch meatballs

Ingredients

• 1/3 cup milk
• 2 slices best-quality bread, crusts removed
• 1 pound ground pork
• 1 pound ground beef
• 2 garlic cloves, minced
• 2 tablespoons minced onion
• 2 large eggs, lightly beaten
• 3/4 cup grated Pecorino Romano cheese, plus more for serving
• 2 tablespoons chopped fresh parsley leaves
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon coarse salt (use 1 teaspoon if Parmesan is substituted for the Romano)
• 2 tablespoons extra-virgin olive oil
• Two 28-ounce cans best-quality whole tomatoes, pulsed with juices in a blender
• Freshly grated Parmesan cheese, for serving (optional)

Crisp Romaine Salad

Recipe courtesy of Martha Stewart

Yield: Serves 8

Ingredients

• 2 heads romaine lettuce, leaves separated
• 3 carrots, thinly peeled
• 8 ounces radishes, thinly sliced
• 1 small red onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper

Sweet Ricotta with Chocolate

Recipe courtesy of Martha Stewart

Yield: Serves 6 to 8

Ingredients

• 2 pounds ricotta cheese
• 1/4 cup sugar
• 1/2 cup coarsely chopped semisweet chocolate (about 2 1/2 ounces)
• 1/4 cup chopped nuts or raisins (optional)
• 1 store-bought biscotti, for serving
• Fresh seasonal fruit, such as grapes and peaches, for serving

Hash Browns

Recipe courtesy of Martha Stewart

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 quarter onion, minced
• 1 whole potato, boiled and shredded
• Salt and pepper

Tomato Onion Stew

Recipe courtesy of Martha Stewart

Yield: Makes 1 quart; Serves 6

Ingredients

• 3 tablespoons vegetable oil
• 3 medium onions, thinly sliced
• 1 garlic clove, minced
• 5 medium tomatoes, cut lengthwise into eighths
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground black pepper

Chinese Celery Salad

Recipe courtesy of Martha Stewart

Yield: Serves 4 to 6

Ingredients

• 1 bunch of celery, top and bottom removed, stalks separated and cut in half lengthwise
• 1 tablespoon rice vinegar or white vinegar
• 1 teaspoon toasted sesame oil
• 4 tablespoons soy sauce
• 2 dashes Chinese chili oil or hot sauce (optional)
• 1/2 teaspoon sugar
• 2 tablespoons chopped fresh cilantro (optional)

Blood-Orange Punch

Recipe courtesy of Martha Stewart

Yield: Makes 8 cups

Ingredients

• 2 bottles (25 ounces each) blood-orange juice, chilled
• 3 cans (12 ounces each) natural orange soda, such as San Pellegrino Aranciata, chilled
• 3 tablespoons fresh lime juice
• 8 ounces light rum, such as Appletons
• 5 dashes bitters
• 1 blood orange, or orange, cut into 1/4-inch-thick wedges and frozen

Old-Fashioned Apple Pie

Recipe courtesy of Martha Stewart

Yield: Makes 1 double-crusted 10-inch pie

Ingredients

• 2 tablespoons lemon juice
• 8 apples (4 tart, 4 sweet)
• 1 Basic Pie Dough
• 1/4 cup sugar, plus 2 teaspoons for sprinkling
• 1/3 cup all-purpose flour, plus more for rolling out the dough
• 1/2 teaspoon ground cinnamon
• Pinch ground cloves
• 1/2 teaspoon coarse salt
• 1 tablespoon cold, unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tablespoon milk

Basic Pie Dough

Recipe courtesy of Martha Stewart

Yield: Makes 1 double-crusted 9- or 10-inch pie

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon coarse salt
• 1 cup (2 sticks) cold, unsalted butter, cut into pieces
• 1/2 cup cold milk or water

Fat Girl Red Rice

Recipe courtesy of Martha Stewart

Yield: Serves 6 to 8

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/4 onion, chopped (about 1/3 cup)
• 1 garlic clove, minced
• 2 cups long-grain white rice
• 4 oil-packed sun-dried tomato halves, finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon coarse salt
• 3 cups chicken broth

Coconut Shrimp

Recipe courtesy of Martha Stewart

Yield: Serves 6 to 8

Ingredients

For the Sauce

• 2 teaspoons Scotch bonnet pepper (any color), seeded and minced
• Juice of 1 lime
• 1 tablespoon honey
• 1 tablespoon dark rum
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

For the Shrimp

• 1 pound medium shrimp, peeled and deveined
• 2 egg whites
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1 cup shredded, unsweetened coconut
• 1/2 cup vegetable oil

Lychee Martini

Recipe courtesy of Martha Stewart

Yield: Makes 2 drinks

Ingredients

• Ice
• 3 ounces vodka
• 1 ounce dry vermouth
• 1/3 cup lychee juice, reserved from can
• 1 can lychee fruit

Caramelized Onion and Bacon Dip with Potato Chips and Crudite

Recipe courtesy of Martha Stewart

Yield: Serves 6 to 8

Ingredients

• 4 bacon strips, chopped
• 1/4 cup extra-virgin olive oil
• 3 pounds yellow onions, peeled, halved, and thinly sliced
• 1 teaspoon coarse salt
• 2 tablespoons white-wine vinegar
• 1 1/2 cups mayonnaise
• 1 cup sour cream
• 1/4 cup vegetable oil
• 3 small shallots, thinly sliced into rings

For serving: potato chips, celery, carrots, or other raw vegetables

Callaloo

Recipe courtesy of Martha Stewart

Makes 6 servings as a side dish

Ingredients

• 2 pounds callaloo
• 1 tablespoon cooking oil
• 1 tablespoon butter
• 1 onion, chopped
• 3 whole scallions, chopped
• 1 sprig fresh thyme, or 1/2 teaspoon dried
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup water

Honey-Glazed Wings

Recipe courtesy of Martha Stewart

Ingredients

• 2 pounds chicken wings, separated at joints
• 1 tablespoon vegetable oil
• 2 teaspoons coarse salt
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1/4 teaspoon ground white pepper

Potato Skins

Recipe courtesy of Martha Stewart

Makes 12 potato skins

Ingredients

• 6 large russet potatoes (about 3 1/2 pounds)
• 6 slices bacon
• 1/3 cup olive oil
• 1 teaspoon coarse salt
• 1/4 teaspoon ground white pepper
• 4 ounces sharp white cheddar cheese
• 4 ounces Monterey jack cheese
• 8 ounces sour cream
• 1/4 cup chopped chives

Cape Cod and Collins Jiggle Shots

Recipe courtesy of Martha Stewart

Makes thirty-two 2-ounce shots

Ingredients

• 1 1/2 cups lemonade
• 1 1/2 cups pure cranberry juice (no sugar added)
• 2 envelopes gelatin
• 2 1/4 cups simple syrup, hot
• 2 cups vodka, divided
• Juice of 1 lemon
• 32 (3-ounce) disposable plastic cups

Quick Fried Chicken

Recipe courtesy of Martha Stewart

Yield: Serves 4

Ingredients

• 1 quart buttermilk or milk
• 2 tablespoons Tabasco or other hot sauce
• 1 3- to 3 1/2- pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
• 1 cup all-purpose flour
• 1 1/2 teaspoons coarse salt, plus a little more for sprinkling
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups peanut oil, vegetable oil, bacon fat, or lard

Beet, Carrot, and Watercress Salad

Recipe courtesy of Martha Stewart

Yield: Serves 4 to 6

Ingredients

• 4 medium-sized beets
• 1/2 cup sherry vinegar
• Coarse salt
• 1 tablespoon vegetable oil
• 4 small carrots, peeled and cut on the diagonal, 1/4-inch thick
• 2 tablespoons sugar
• 1 bunch watercress, washed and well-dried, bunch separated and thick stems removed
• 3 radishes, thinly sliced
• Freshly ground pepper
• Extra-virgin olive oil

Coconut Rice

Recipe courtesy of Martha Stewart

Ingredients

• 2 cups basmati or jasmine rice, rinsed
• 1 can light coconut milk (13.5 oz)
• 1 1/4 cups water
• 1 teaspoon salt
• 1 scallion, thinly sliced

Directions

Place the rice, coconut milk, water, and salt in a pan. Bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. Fluff with a fork and stir in scallions.

Asian-Style Orange Chicken Roasted Under a Brick

Recipe courtesy of Martha Stewart

Yield: Serves 4

Ingredients

• 2 oranges
• 1 lime
• 2 scallions, crushed with the flat side of a large knife
• 3 garlic cloves, crushed with the flat side of a large knife
• 1/4 cup soy sauce
• 1/4 cup ponzu or rice-wine vinegar
• 1/4 cup mirin (Japanese sweet rice wine) or honey
• 1 whole chicken (3 to 4 pounds), rinsed and patted dry
• Vegetable oil

Israeli Salad

Recipe courtesy of Martha Stewart

Ingredients

• 3 medium or 6 small Israeli cucumbers, chopped small
• 4 Roma tomatoes, chopped small
• 1 cup fresh parsley, chopped
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper

Directions

Combine all ingredients together in a large bowl and season with salt and pepper to taste.

Falafel

Recipe courtesy of Martha Stewart

Ingredients

• 1 3/4 cups Cooked Dried Chickpeas, or 1 15.5 oz can chickpeas, drained and rinsed
• 2 garlic cloves, smashed
• 1 small yellow onion, cut into 1-inch pieces
• 1/4 cup chopped parsley
• 2 tablespoons chopped mint
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• Juice of 1 lemon
• 1 egg, lightly beaten
• 3 tablespoons sesame seeds, toasted
• 1/2 cup safflower or canola oil

For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine lettuce leaves, and store-bought tahini sauce.

Cooked Dried Chickpeas

Recipe courtesy of Martha Stewart

Ingredients

• 1 pound chickpeas
• Water
• 1 tablespoon baking soda

Directions

Soak the chickpeas in water with baking soda for 8 hours. Drain and rinse. Place chickpeas in a pot, cover with water, bring to a boil, simmer, and cook until softened (about 2 hours). Rinse the chickpeas and use as desired.

Hummus

Recipe courtesy of Martha Stewart

Ingredients

• 3 1/2 cups Cooked Dried Chickpeas, or two 15.5 oz cans chickpeas, drained and rinsed
• 1 clove garlic, smashed
• 1/4 cup lemon juice
• 2 tablespoons tahini paste
• 1 teaspoon coarse salt
• 1/2 cup water
• 1/2 cup olive oil

Spinach Pie (Byrek Mi Spinaq)

Recipe courtesy of Martha Stewart

Ingredients

• 1 8-ounce package whipped butter
• 1/2 cup canola oil
• 3 bunches of spinach, stemmed and chopped
• 1/2 small onion, chopped
• 1 egg
• 1 cup sour cream
• 2 tablespoons plain yogurt
• 1 teaspoon salt
• 2 tablespoons of butter and oil mixture, as per directions
• 20 sheets prepared phyllo dough, thawed if frozen

Coconut Bread

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 1 loaf or 8 slices

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup grated dried coconut

Ham and Cheese Strata

Recipe courtesy Martha Stewart

Yield: Serves 6 to 8

Ingredients

• 1 tablespoon unsalted butter, room temperature
• 10 large eggs
• 2 1/2 cups whole milk
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 loaf bread, Pullman or sandwich style, cut into 1-inch pieces
• 1 pound boiled or baked deli ham, chopped
• 5 scallions, chopped (1/2 cup)
• 8 ounces sharp cheddar, shredded

Pineapple Jam

Recipe courtesy Martha Stewart

Yield: Makes 2 cups

Ingredients

• 1 pineapple
• 1 cup water
• 2 cups sugar
• Juice of 2 limes

Pineappleade

Recipe courtesy Martha Stewart

Yield: Makes four 8-ounce servings

Ingredients

• Peel of 1 pineapple, washed
• 1/2 cup sugar
• 2 whole cloves
• 1 teaspoon peeled, freshly grated ginger (from about one 1/2-inch piece)
• Ice, for serving

Cannelloni Crepes

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 12 crepes
Serves 4 to 6

Ingredients

• 1 pound ricotta cheese
• 1 pound mozzarella, cut fine or shredded
• 1 1/4 cups finely grated Parmesan cheese, plus more for baking and serving
• 4 large eggs, lightly beaten
• 1/2 cup finely chopped fresh parsley leaves
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 2 to 3 dashes of Tabasco sauce
• 1 recipe Basic Italian Tomato Sauce
• 1 recipe Man Crepes

Man Crepes

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 12 crepes

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon coarse salt
• 1 teaspoon baking powder
• 3 large eggs
• 2/3 cup milk
• 1/3 cup water
• 1/2 teaspoon pure vanilla extract
• Unsalted butter, for frying and spreading
• Sugar, for sprinkling
• Wedges of oranges or lemons for squeezing

Braised String Beans and Chickpeas

Recipe courtesy Martha Stewart

Ingredients

• Extra-virgin olive oil
• 1 large shallot, thinly sliced crosswise
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 pound green beans, trimmed and washed, water left clinging to beans
• 1 15 1/2 ounce can chickpeas, drained
• 1 sprig basil
• 1/2 lemon

Grapefruit-Thyme Cocktail

Recipe courtesy Martha Stewart

Ingredients

• 1 1/2 cups water
• 1 cup sugar
• 1/2 bunch fresh thyme, plus more for garnish
• 2 tablespoons black peppercorns, crushed
• 4 grapefruits, juiced
• 2 cups vodka
• Club soda
• Freshly ground black pepper, for garnish (optional)

Focaccia with Slow-Roasted Tomatoes

Recipe courtesy Martha Stewart

Yield: Serves 6 to 8

Ingredients

• 2 tablespoons olive oil, divided, plus more for drizzling
• 1 recipe Deep-Dish Pizza Dough
• 2 recipes Slow-Roasted Tomatoes
• 1/3 cup freshly grated Parmesan, plus more for serving
• Coarse salt

Slow-Roasted Tomatoes

Recipe courtesy Martha Stewart

Ingredients

• 6 medium vine tomatoes, sliced 1/4 inch thick
• 2 shallots, thinly sliced
• 1 small bundle of thyme, about 5-6 sprigs
• 1/4 cup olive oil
• 1/4 teaspoon coarse salt

Deep-Dish Pizza Dough

Recipe courtesy Martha Stewart

Ingredients

• 1 1/3 cup water
• 1 teaspoon sugar
• 1 package yeast
• 3 cups flour plus 1 tablespoon
• 1/4 cup cornmeal
• 1 teaspoon salt
• 1/4 cup olive oil plus more for coating

Light and Fluffy Meatballs

Recipe courtesy Martha Stewart

Yield: Makes 30 meatballs

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 5 slices white bread, crusts removed and torn into pieces (about 3 cups)
• 1 cup whole milk
• 1 pound ground chuck beef
• 1 pound ground pork
• 1 pound ground veal
• 1 pound whole-milk ricotta
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1/3 cup chopped flat leaf parsley
• 1 tablespoon chopped oregano
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 quarts Basic Italian Tomato Sauce, or other Italian tomato sauce

Basic Italian Tomato Sauce

Recipe courtesy Martha Stewart

Yield: Makes 3 cups; enough for 1 pound of pasta

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/8 teaspoon crushed red pepper flakes
• 1 28-ounce can best-quality tomatoes, pulsed in a blender
• 1/2 teaspoon coarse salt
• 1 sprig of fresh basil (optional)
• 1 tablespoon unsalted butter (optional)

Peanut Punch

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 4 8-ounce servings

Ingredients

• 2 cups roasted and shelled peanuts
• 3 cups water
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 3 tablespoons honey
• 1/4 teaspoon grated nutmeg

Bloodshot One Eye

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 2

Ingredients

• 2 slices of white bread
• 1 1/2 tablespoons unsalted butter
• 6 thin strips roasted red pepper (from a jar)
• 2 eggs
• Salt and freshly ground black pepper

Vermont Burgers

Recipe courtesy Martha Stewart

Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: Makes 20 (10 turkey, 10 beef)

Ingredients

For the Turkey Burgers

• 1 pound ground white-meat turkey
• 1 pound ground dark-meat turkey
• 1/2 cup fromage blanc or pureed ricotta cheese
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 2 teaspoons finely chopped fresh sage
• 2 garlic cloves, minced
• Coarse salt and freshly ground pepper
• Extra-virgin olive oil, for brushing

For the Beef Burgers

• 2 pounds ground beef, preferably grass-fed
• Coarse salt and freshly ground pepper

For Grilling

• Vegetable oil, for brushing

For Serving

• 20 hamburger buns, split
• 1 stick unsalted butter, softened

Garnish: Extra-Special Sauce, Homemade Beer-Spring Onion Mustard, pickles, thin cheddar cheese slices, lettuce, and tomato slices

Extra-Special Sauce

Recipe courtesy Martha Stewart

Prep Time 5 minutes
Total Time 5 minutes
Yield Makes 1 1/2 cups

Ingredients

• 1 cup ketchup
• 1/2 cup mayonnaise
• 3 tablespoons pickle juice
• 1 tablespoon Asian chili sauce

Directions

Stir together ketchup, mayonnaise, pickle juice, and Asian chili sauce.

Homemade Beer-Spring Onion Mustard

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes about 2 1/2 cups

Ingredients

• 3 tablespoons safflower oil
• 2 1/2 pounds thinly sliced Vidalia onions
• 1/2 cup mustard powder (from 2 containers)
• 1 tablespoon salt
• 1 teaspoon turmeric
• 1/3 cup cider vinegar
• 1 cup pale ale

Pickled Vegetables

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Ingredients

For the Pickling Spices (Makes Enough for 1 Version)

• 1 teaspoon whole black peppercorns
• 1 teaspoon whole coriander seeds
• 4 fresh bay leaves

For the Pickling Brine (Makes Enough for 1 Version)

• 2 cups white vinegar
• 2 cups water
• 2 tablespoons sugar
• Coarse salt

For Cucumber Variation (Makes 3 Quarts)

• 3 pounds Kirby cucumbers, trimmed and sliced into 1/8-inch-thick rounds or 1/2-inch-thick spears
• Coarse salt
• 6 garlic cloves
• 9 dill sprigs

For Carrot Variation (Makes 2 Quarts)

• 8 bunches (3 pounds) small carrots with stems, peeled, stems trimmed
• 4 serrano or jalapeno chiles
• 6 garlic cloves

For Beet Variation (Makes 2 1/2 Quarts)

• 12 medium red or golden beets (2 3/4 pounds), trimmed and scrubbed well
• 1 piece ginger (1 1/2 inches), peeled and sliced 1/8 inch thick
• 4 strips orange peel (4 inches each), preferably organic, washed well
• 1 habanero chile, thinly sliced

Fried Pasta Snack

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Makes: 1 12-inch round

Ingredients

• 1/2 pound leftover cooked spaghetti
• 1 tablespoon extra-virgin olive oil
• 1/4 - 1/2 cup prepared tomato sauce
• Grated Parmesan cheese
• 2 carrots, peeled and sliced thinly lengthwise

Burger Salad

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Serves 2

Ingredients

• 6 ounces ground beef, formed into 2 patties
• Salt and freshly ground black pepper
• Dash Worcestershire sauce or soy sauce
• 1 small head broccoli
• Extra-virgin olive oil for drizzling
• 2 scallions
• Asian hot sauce, such as Sriracha

Banana Chocolate Chip Cookies

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes about 16 cookies

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 8 tablespoons unsalted butter, softened
• 6 tablespoons granulated sugar
• 6 tablespoons light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 very ripe banana, slightly mashed
• 3/4 cup semisweet chocolate chips

Limoncello Spritzer

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 1 drink

Ingredients

• Limoncello, chilled
• Dry white wine, chilled
• Seltzer
• Ice
• Lemon wedge

Beef Patties

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Makes 18 patties, 6 to 9 servings; 2 per person for lunch

Ingredients

FOR THE PASTRY

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 2 tablespoons curry powder
• 1/2 cup butter (1 stick)
• 3/4 cup ice-cold water

FOR THE FILLING

• 1 pound ground beef
• 1 onion, finely chopped
• 3 whole scallions, finely chopped
• 1 clove garlic, minced
• 2 Scotch bonnet peppers (any color), seeded and minced
• 1 teaspoon dried thyme or 2 sprigs fresh
• 1/4 cup vegetable oil
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 to 2 1/2 cups water
• 1/2 cup breadcrumbs

FOR THE EGG WASH

• 1 egg, beaten with 1 teaspoon water

Rum-Ginger Drink

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Serves 2

Ingredients

• Dark rum
• Bitters
• 2 lime wedges
• 1 12-ounce bottle ginger ale

Banana Cake

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Serves 8

Ingredients

FOR THE CAKE

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup sugar
• 1/2 cup butter, melted (1stick)
• 1/2 cup buttermilk, yogurt, or milk
• 2 eggs
• 1 teaspoon vanilla
• 2 ripe bananas, mashed (about 1 cup)

FOR THE TOPPING

• 1/4 cup all-purpose flour
• 1/4 cup dark brown sugar
• 1/4 cup butter (1/2 stick)

Dark Chocolate-Peanut Butter Bars

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Ingredients

• 4 tablespoons unsalted butter
• 6 cups mini marshmallows
• 12 ounces crunchy peanut butter
• 6 cups puffed rice cereal
• 2 cups mini pretzels or pretzel sticks, broken into pieces
• 8 ounces dark chocolate, chopped (or chocolate chips)

Tuna Gremolata Dip

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 6 to 8 servings

Ingredients

• 1 7-ounce can tuna, preferably packed in olive oil, drained
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice (about 2 small lemons)
• 3/4 cup chopped onion
• 3/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon minced garlic
• 1 tablespoon capers, washed and drained
• 1/2 teaspoon coarse salt
• 1/8 teaspoon freshly ground black pepper
• Fresh-cut vegetables, or crackers, for serving

Ramen Noodle Upgrade

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Makes 1 serving

Ingredients

• 1 package Ramen noodles
• 1 pack noodle flavoring
• 1 tablespoon soy sauce
• 2 tablespoons chunky peanut butter
• 2 teaspoons Sriracha chili sauce
• 1/2 scallion, thinly sliced (optional)

Grape Juice-Ginger Ale Spritzer

Recipe courtesy Kelsey's Essentials, Cooking Channel

TOTAL TIME: 5 min
Prep: 5 min

YIELD: 8 servings
LEVEL: Easy

Ingredients

• 12 ounces 100-percent white grape juice, chilled
• 8 cups ginger ale, chilled
• 1 bunch red grapes, separated and frozen

Directions

Combine the grape juice and ginger ale in a pitcher and mix with a wooden spoon. Add the red grape "ice cubes" to serve.

Banana Chocolate Chip Cookies

Recipe courtesy Kelsey's Essentials, Cooking Channel

TOTAL TIME: 35 min
Prep: 10 min
Cook: 25 min

YIELD: 24 cookies
LEVEL: Easy

Ingredients

• 1 cup granulated sugar
• 3/4 cup shortening
• 2 overripe bananas, mashed
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 3/4 cups rolled oats
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup milk chocolate chips (about half a 12-ounce bag)

Sunday Pot Roast

Recipe courtesy Kelsey's Essentials, Cooking Channel

Prep: 30 min
Cook: 4 hr 40 min
YIELD: 8 servings
LEVEL: Easy

Ingredients

• Kosher salt and cracked black pepper
• 2 tablespoons vegetable or olive oil, plus more if needed
• 2 carrots, chopped
• 2 celery ribs, chopped
• 1 yellow onion, chopped
• 1 bundle various fresh herbs, such as tarragon, rosemary, parsley, tied with twine
• 4 cloves garlic, chopped
• 1 cup dry red wine, such as cabernet sauvignon
• 2 1/2 cups low-sodium beef broth

Fresh Herb Salad

Recipe courtesy Kelsey's Essentials, Cooking Channel

Ingredients

• 2 cups watercress
• 1 cup picked fresh parsley leaves
• Lemon juice, for drizzling
• Olive oil, for drizzling
• Salt and freshly cracked black pepper
• 1/4 cup sliced almonds, toasted

Risotto Cakes

Recipe courtesy Kelsey's Essentials, Cooking Channel

Ingredients

• 3 cups low-sodium chicken broth
• 3 tablespoons unsalted butter
• 2 large shallots, minced (about 1/2 cup)
• 1 cup Arborio rice
• 3/4 cups dry white wine
• 5 ounces frozen peas, defrosted
• 1/3 cup lemon juice
• 1 tablespoon lemon zest
• 1 1/4 cups freshly grated Parmesan
• 4 ounces low-moisture shredded mozzarella
• Salt and freshly ground black pepper
• 1 cup all-purpose flour, for dredging
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for frying

Pineapple Upside-Down Coffee Cake

Recipe courtesy Better Homes and Garden

Makes: 12 servings
Prep: 25 mins
Bake: 350°F 35 mins to 40 mins

Ingredients

• 1/2 cup (1 stick) butter
• 1 cup packed brown sugar
• 12 canned pineapple rings in juice*
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• Vanilla Greek yogurt or sweetened whipped cream (optional)
• 1 tablespoon packed brown sugar (optional)
• 12 maraschino cherries (optional)

Double-Strawberry Scones

Recipe courtesy Better Homes and Garden

Makes: 12 servings
Prep: 20 mins
Bake: 400°F 16 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, cut into chunks
• 3/4 cup chopped fresh strawberries
• 1/2 cup freeze-dried strawberries, (optional)
• 2 tablespoons snipped basil
• 2 eggs, lightly beaten
• 1/2 cup half-and-half
• Half-and-half or milk
• Sugar

Carrot Bread with Cream Cheese Icing

Recipe courtesy Better Homes and Garden

Makes: 16 servings
Prep: 20 mins
Bake: 350°F 55 mins

Ingredients

• 2 cups all-purpose flour
• 2/3 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom or nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups shredded carrot
• 2 beaten eggs
• 2/3 cup milk
• 1/3 cup canola oil
• Cream Cheese Icing
• Candied Carrots

Cream Cheese Icing

Recipe courtesy Better Homes and Garden

Ingredients

1 ounce (2 tablespoons) cream cheese
3/4 cup powdered sugar
3 - 4 teaspoons milk

Candied Carrots

Recipe courtesy Better Homes and Garden

Ingredients

2 tablespoons butter
1 cup shaved carrots
2 - 3 tablespoons honey

Crescent Pizza Pockets

Recipe courtesy From the Kitchens of, Cooking Channel

Prep: 25 min
Cook: 14 min

YIELD: 4 pockets

Ingredients

• 1 (8-ounce) can Pillsbury(R) refrigerated crescent dinner rolls
• 1/4 cup pizza sauce
• 3/4 cup shredded mozzarella cheese
• 1/2 cup sliced pepperoni (24 slices)
• 1 teaspoon grated Parmesan cheese

Double-Delight Peanut Butter Cookies

Recipe courtesy From the Kitchens of, Cooking Channel

Prep: 25 min
Inactive Prep: 30 min
Cook: 10 min

YIELD: 24 cookies

Ingredients

• 1/4 cup dry roasted peanuts, finely chopped
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 (16.5-ounce) roll Pillsbury(R) refrigerated peanut butter cookies, well chilled

Mini Ice Cream Cookie Cups

Recipe courtesy From the Kitchens of, Cooking Channel

Prep: 20 min
Inactive Prep: 25 min
Cook: 20 min

YIELD: 24 tartlets

Ingredients

• 1 (16-ounce) package Pillsbury(R) Ready to Bake!(TM) refrigerated sugar cookies (24 cookies)
• 4 teaspoons sugar
• 1/3 cup walnuts, finely chopped
• 1/2 cup semi-sweet chocolate baking chips
• 1/4 cup seedless red raspberry jam
• 1 1/2 cups vanilla bean ice cream, softened
• 24 fresh raspberries

Lone Linguine with White Truffle

Recipe courtesy Nigella Kitchen, Food Network

Prep: 10 min
Cook: 10 min

Yield: 1 serving

Ingredients

• c4 ounces linguine 
• Salt 
• 1 egg 
• 3 tablespoons double cream 
• 3 tablespoons grated Parmesan 
• Few drops white truffle oil, or to taste 
• Freshly ground white pepper 
• 1 tablespoon butter

Churros with Chocolate Dipping Sauce

Recipe courtesy Nigella Kitchen, Food Network

Prep: 15 min
Inactive: 10 min
Cook: 30 min

Yield: 4 to 6 servings

Ingredients

Churros:

• 1/4 cup superfine sugar 
• 2 teaspoons ground cinnamon 
• 2/3 cup plus 2 tablespoons all-purpose flour 
• 1 teaspoon baking powder 
• 1 tablespoon olive oil 
• 1 cup freshly boiled water 
• 2 cups corn or vegetable oil, for deep-frying

Chocolate sauce:

• 4 ounces good-quality dark chocolate (or 1/2 cup chips) 
• 1-ounce milk chocolate (or 2 tablespoons chips) 
• 1 tablespoon golden syrup (recommended: Lyle's), or corn syrup 
• 2/3 cup double cream

Venetian Carrot Cake

Recipe courtesy Nigella Kitchen, Food Network

Prep: 35 min
Inactive: 35 min
Cook: 40 min

Yield: 8 to 10 servings

Ingredients

Carrot cake:

• 1/2 cup regular olive oil, not extra-virgin, plus more for oiling pan 
• 3 tablespoons pine nuts 
• 2 medium carrots, grated (about 2 cups) 
• 1/2 cup golden sultanas 
• 1/4 cup rum 
• 3/4 cup superfine sugar 
• 1 teaspoon vanilla extract 
• 3 eggs 
• 2 1/2 cups almond meal/flour 
• 1/2 teaspoon ground nutmeg 
• 1/2 lemon, zest finely grated and juiced

Mascarpone cream, optional:

• 1 cup mascarpone 
• 2 teaspoons confectioners' sugar 
• 2 tablespoons rum 
• 1 (9-inch) springform or other round cake tin