Minty Hot Fudge Brownie Sundae

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Indulge your sweet tooth with this chocolatey, minty, decadent delight!
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Course Desserts
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Course Desserts
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
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Instructions
  1. Preheat oven to 350°. Spray bottom of 9x9-inch baking pan with nonstick cooking spray. In small microwave-safe bowl, heat chocolate chips and butter in microwave oven on high 1 minute or until mixture is smooth, stirring every 30 seconds. Let stand a
  2. In large bowl, whisk together eggs, sugar, vanilla extract and salt for 1 minute. Stir in cooled chocolate mixture, then fold in flour. Spread batter evenly into prepared pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Co
  3. To serve, heat fudge topping as label directs. Add 1 scoop ice cream into each of 9 dessert bowls, flattening ice cream slightly. Place 1 brownie over ice cream, then top with a second scoop of ice cream. Pour fudge topping over ice cream and garnish with

Chocolate Chip, Oatmeal & Dried Cherry Cookies

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Course Desserts
Prep Time 25 minutes
Cook Time 16 minutes
Servings
people
Course Desserts
Prep Time 25 minutes
Cook Time 16 minutes
Servings
people
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Instructions
  1. Preheat over to 350°. In medium bowl, with whisk, stir together flour, baking soda, baking powder and salt. In large bowl, with mixer on medium speed, beat sugars and butter 2 to 3 minutes or until creamy, scraping bowl occasionally with rubber spat
  2. Lightly spray cookie sheet with nonstick cooking spray. Using 2 small spoons, drop about 2 tablespoons cookie dough 2 inches apart onto prepared cookie sheet. Bake cookies 16 to 18 minutes or until edges of cookies are golden brown and centers are slightl

Gourmet White Mac & Cheese

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A fresh, flavorful and elegant twist on a comfort food classic!
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Course Side Dishes
Prep Time 25 minutes
Cook Time 30 minutes
Servings
people
Course Side Dishes
Prep Time 25 minutes
Cook Time 30 minutes
Servings
people
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Instructions
  1. Preheat oven to 375°. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain pasta.
  2. Meanwhile, in medium microwave-safe bowl, heat 2 tablespoons butter in microwave oven on high 45 seconds or until melted. Add breadcrumbs and Parmesan, and stir until breadcrumbs are moistened.
  3. In large saucepot, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook 2 minutes, stirring constantly. Stir in milk and heat to boiling over medium-high heat, whisking constantly until mixture is smooth and thickens. Remove sauce
  4. Pour pasta mixture into 13 x 9-inch baking dish. Arrange tomatoes in single layer over pasta; sprinkle breadcrumb mixture over tomatoes. Bake 30 to 35 minutes or until edges bubble and top is browned.

Shepherd’s Pie

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A delicious, classic pub favorite you can make right in your own kitchen!
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Course Entrées
Prep Time 25 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 25 minutes
Cook Time 20 minutes
Servings
people
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Instructions
  1. Preheat oven to 425°. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. In large nonstick skillet, cook beef and garlic over medium-high heat 7 to 8 minutes or until beef is no longer pink, stirring frequently. Stir in 3 tab
  2. In same skillet, cook mushrooms, onion, and remaining 1/2 teaspoon salt and 3/4 teaspoon pepper over medium-high heat 5 to 6 minutes or until onion and mushrooms are tender, stirring occasionally. Fold in peas and carrots and remaining 2 tablespoons flour
  3. In medium microwave-safe bowl, heat potatoes in microwave oven on high 1 minute to soften. Stir potatoes; spread evenly over vegetable mixture.
  4. Bake pie 20 to 25 minutes or until sides begin to bubble. Let stand 15 minutes before cutting.

Roasted Garlic & Herb Turkey

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Course Entrées
Prep Time 60 minutes
Cook Time 180 minutes
Servings
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Instructions
  1. Preheat oven to 350°. Slice 1/4 inch off top of each garlic head. Place garlic, cut side up, in foil and drizzle with oil. Wrap garlic in foil to seal. Place on rimmed baking pan and roast 45 minutes. When cool enough to handle, squeeze out garlic in
  2. Increase temperature to 400°. Mash garlic with 6 tablespoons butter, 1 tablespoon herb seasoning, thyme, lemon juice and lemon zest. Remove neck and giblets from turkey; reserve. Tuck wing tips under to hold in place. Work your fingers between skin a
  3. Sprinkle 2 tablespoons herb seasoning inside turkey cavity; fill with some vegetables. Place any remaining vegetables, neck and giblets in large roasting pan. Melt remaining 6 tablespoons butter and mix with remaining 1 tablespoon herb seasoning. Gently r
  4. Roast turkey 15 to 20 minutes or until outside is browned. Reduce temperature to 325°. Roast 2 hours longer or until thermometer inserted into thickest part of thigh reads 165°, rotating turkey halfway through roasting time, Transfer turkey from
  5. Place roasting pan with drippings and vegetables over medium heat; whisk in flour and simmer 5 minutes. Add broth' simmer 20 minutes, whisking occasionally. Strain sauce through fine-mesh strainer and serve with turkey.
  6. HERB SEASONING: Mix together 1 tablespoon crushed rosemary, 1 tablespoon kosher salt, 1 tablespoon onion powder, 2 teaspoons dried thyme, 1 teaspoon ground black pepper and 1/2 teaspoon rubbed sage.

White Bean Chicken Chili

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When the days are cold and gloomy, you will love something warm and filling like this wonderful chicken chili!
Instructions
  1. In large saucepot, cook bacon over medium-high heat 4 to 5 minutes or until crisp, stirring frequently. Reduce heat to medium. Add bell peppers, and onion, and cook 3 to 4 minutes, stirring frequently. Stir in chili powder, marjoram, oregano, cumin, and g
  2. Add tomatoes, beans, broth, and lemon juice, and bring to a simmer; simmer 20 minutes, stirring occasionally.
  3. Meanwhile, sprinkle both sides of chicken with jerk seasoning. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 3 to 5 minutes or until deep brown in color, turning once. Reduce heat to medium, and cook chicken 5 to 6 minutes
  4. Ladle chili into serving bowls and top with chicken. Garnish with sour cream, pico de gallo and cilantro, if desired.
  5. Makes: about 14 cups

Chocolate Chunk Walnut Brownies

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Just wait until you sink your teeth into these deliciously decadent chocolate treats!
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Course Desserts
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Course Desserts
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
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Instructions
  1. Preheat oven to 350°. Spray bottom of 9x9-inch glass or ceramic dish with nonstick cooking spray. In microwave-safe medium bowl, heat 1-1/2 cups chocolate chips and 2 tablespoons butter in microwave oven on high 1-1/2 to 2 minutes or until chocolate
  2. In large bowl, with mixer on medium speed, beat sugar, vanilla, salt and remaining 6 tablespoons butter 2 to 3 minutes or until light and creamy. Beat in eggs 1 at a time until incorporated. With mixer on low speed, beat in chocolate mixture; beat in flou
  3. Bake brownie 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool brownie in pan on wire rack. Cut into 9 brownies.

French Beef Stew in a Bread Bowl

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This spectacular beef stew served in a bread bowl looks like it came from a restaurant!
Instructions
  1. In large bowl, toss beef with flour to coat. In 5 to 6 quart saucepot, heat oil over medium-high heat until very hot. Add beef and cook 5 minutes to brown, stirring occasionally. Add broth, and thyme; heat to boiling. Reduce heat to medium-low; simmer 10
  2. Stir in tomatoes with their juice and tomato paste. Heat to boiling; boil 5 minutes. Stir in carrots, potatoes, leek, salt, and pepper. Reduce heat to medium-low; simmer, covered, 45 minutes or until beef and vegetables are tender, stirring occasionally.
  3. About 15 minutes before stew is done, preheat oven 400°. Place bowls on cookie sheet. Bake 10 minutes to warm.
  4. With sharp knife, cut out 4 inch circle from top of each bread bowl, then scoop out soft center of bowls making sure bottom and sides of bowls are intact. Ladle stew into bowls. Sprinkle with parsley, if desired, and serve with soft bread center.

Blueberry Crumble Pie Flurry

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Course Desserts
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Course Desserts
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
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Rating: 0
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Instructions
  1. Preheat oven to 350°; line a rimmed baking pan with parchment paper or nonstick foil. In medium bowl, with hands, mix 1 tablespoon brown sugar, flour, butter and 1/4 teaspoon cinnamon just until combined. Add ginger snaps and mix until combined. Spre
  2. In small saucepot, whisk together lemon juice, cornstarch, and remaining 1/4 cup brown sugar and 1/4 teaspoon cinnamon. Add blueberries and cook over medium heat 5 to 6 minutes or until blueberries start to break open and mixture thickens, stirring occasi
  3. In blender, pulse ice cream, milk and 1 cup blueberry mixture, then blend until smooth. Fold in 1/3 cup ginger snap mixture and remaining blueberry mixture. To serve, spoon ice cream-blueberry mixture into glasses and sprinkle with remaining ginger snap m

Beef Slow Cooker Irish Stew

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Celebrate the Emerald Isle with this traditional savory stew!
Instructions
  1. In large skillet, heat oil over medium-high heat. In 2 batches, add beef and cook each batch 3 to 5 minutes or until beef is browned, stirring occasionally. Transfer beef to 5 to 6 quart slow cooker.
  2. Add potatoes, thyme, garlic, leeks, bay leaf, onion, broth, carrots, barley, parsley, and Worcestershire sauce. Cover and cook on low 7 to 8 hours or until beef and potatoes are tender.
  3. In medium bowl, whisk together water, and flour; stir into slow cooker. Increase heat to high, cover and cook 15 minutes. Stir in peas, and vinegar; cover and cook 3 minutes. Remove and discard bay leaf, and thyme stems. Season with salt, and pepper. Serv