In food processor bowl with metal blade, process garlic until finely chopped. Add all remaining ingredients; process until smooth. Serve with tortilla chips or fresh vegetables. (Yield: 3 cups.)
2001, 2003, 2005, 2006, 2007, 2008, 2009, 2010, 2014, 2018
Scoop avocado flesh into a bowl; add the onion, cilantro, lime juice, and hot pepper sauce. Mash with a fork until it reaches the desired consistency. Stir in apple and season with salt to taste.
2013â€¦2023 (Every Year)
Preheat oven to 400.
Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley and garlic. Pulse 20 times or until artichokes are coarsely chopped.
Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of cheese and remaining 1 tablespoon parsley. Bake at 400 for 25 minutes or until bubbly. (Serving size: 1/3 cup)
Although initially served hot, this dip will stay delicious as it cools. Serve with fresh vegetables and crackers.
Preheat oven to 375.
Combine beans; spread in a an 8-inch square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover; bake at 375 for 20 minutes. Uncover; bake 10 minutes or until bubbly. Garnish with cilantro, if desired.
Put everything in a food processor. Process for one minute, until desired smoothness is met. Add more bean juice if youâ€™d like a creamier consistency.
Eat immediately, or refrigerate to let the flavors come together. (Serving size is about 1/4 cup.)
2010â€¦2015, 2016, 2017, 2020, 2023
Mix first 4 ingredients together and spread in bottom of 8x8-inch pan. Spread guacamole dip over the first layer. Top with tomatoes, cheese and olives. Refrigerate until ready to serve. Serve with tortilla chips.
2000, 2001, 2002, 2003, 2004, 2006, 2011, 2012, 2014, 20154, 2020, 2023
Preheat the oven to 350.
Drain and rinse the chickpeas. Put the chickpeas on a baking sheet, and roast for 20 minutes. Shake them a little bit half way through.
Take them out and put into a bowl. Add the oil and the spices, as much as you want, and mix well. Turn the chickpeas back onto the baking sheet, and back in the oven for another 5-15 minutes. They're done when they're bronzed and VERY crunchy.
Preheat oven to 400 degrees.
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 15 to 20 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro and lime juice; pulse mixture until well combined but still chunky.
2015, 2016, 2017
Preheat oven to 300. Heat 1 tablespoon olive oil in heavy large skillet over medium heat. Add chili powder, cumin, sugar, curry powder, garlic powder and cayenne pepper and stir until fragrant, about 30 seconds. Add peanuts and stir until coated, about 2 minutes. Transfer to large rimmed baking sheet.
Bake peanuts until golden brown and almost dry, stirring occasionally, about 15 minutes. Season with salt. Transfer to paper towels; drain. Cool. (Peanuts can be made 3 days ahead. Store in airtight container at room temperature.)
For a little variety, toss an equal amount of toasted, whole almonds with the finished nuts.
Combine sour cream and taco seasoning; add to mini crock-pot. Add refried beans, black beans and then top with cheese. Put on the lid and leave alone for 2-3 hours. Stir to combine everything; top with cilantro if desired.
Preheat oven to 375. Arrange bread slices on large baking sheet. Brush bread with 2 teaspoons oil. Bake until bread is toasted and golden brown, about 10 minutes. Rub toasts with garlic.
Mix tomatoes, basil, 2 teaspoons olive oil and sugar in a small bowl. Season to taste with salt and pepper. Spoon 2 tablespoons tomato topping on each toast. Arrange on platter and serve.
Preheat oven to 350. Grease bottom of 8-inch baking pan.
Melt butter and chocolate in medium saucepan over low heat, stirring occasionally. Stir in sugar. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to chocolate mixture, stirring until well blended. Spread batter in prepared pan.
Bake 20 minutes or until brownie begins to pull away from sides of pan. Remove from oven; sprinkle with toffee bits. Cover tightly with foil. Cool completely in pan on wire rack. Remove foil; cut into squares.
Preheat oven to 350 degrees.
To prepare crust, mix flour, sugar, salt, and baking powder in the bowl of a food processor. Cut butter into chunks; add to processor and pulse until you have pea-sized crumbles. Pour into a medium bowl and gently mix in beaten egg.
Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Set aside.
To prepare apple filling, combine flour, sugar, and cinnamon. Toss with apples and spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes. When finished, allow to cool completely.
To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency. Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.
Preheat oven to 350. Mix flour, baking powder, salt and baking soda in medium bowl.
Melt butter in large saucepan over low heat. Remove saucepan from heat. Add sugar and whisk to blend. Whisk in eggs and vanilla extract. Gradually stir in flour mixture (batter will be thick). Spread batter in jelly-roll sized pan. Sprinkle with chocolate chips and pecans.
Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool blondies in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into squares and serve.
2000, 2001, 2003, 2005, 2006, 2008, 2014, 2019
Preheat oven to 375. Spray a 13x9x2-inch pan with non-stick cooking spray. Combine fist 4 crust ingredients in medium bowl. Cut in butter using pastry blender or two knives until mixture resembles coarse meal. Press half of crumb mixture onto bottom of prepared pan. Bake crust until light brown, about 15 minutes. Cool slightly.
For filling, mix blueberries, jam, flour and lemon peel in bowl. Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping is golden, about 35 minutes. Cool in pan. Cut into squares and serve.
Preheat oven to 375. Spray and 11x7-inch baking pan with non-stick cooking spray; set aside.
In medium bowl, combine flour, oats, granulated sugar, brown sugar, baking powder and salt. With pastry blender or 2 knives, cut in margarine until crumbly.
Reserve 1 cup oat mixture for streusel topping; press remaining oat mixture onto bottom of prepared pan. Spread preserves over crust; sprinkle evenly with chocolate chips.
Add almonds to reserved 1 cup oat mixture; sprinkle over chocolate chips, patting lightly. Bake 30 to 35 minutes, or until golden brown.
Cool completely in pan until chocolate is firm. To serve, cut into bars.
Preheat oven to 350 degrees.
Prepare brownie batter according to package directions. Spread into a greased 13x9-inch baking pan; bake for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs.
Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack.
After the brownies have cooled, combine the chocolate chips, peanut butter, butter and salt in a medium saucepan. Cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in cereal and vanilla. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting. Yield: 3 dozen.
Preheat oven to 350 degrees.
Spread oats, wheat germ and nuts on a baking sheet; bake, stirring occasionally, for 15 to 18 minutes, until lightly browned and fragrant.
Reduce oven temperature to 325 degrees. Line an 11x7-inch baking pan with foil. Lightly oil or coat with nonstick spray.
In a large bowl, whisk together egg, egg white, brown sugar, oil, cinnamon, salt and vanilla extract. Stir in toasted oat mixture, dried cranberries and flour.
Spread in prepared pan and bake for 30 to 35 minutes, or until golden brown. Cool completely; cut into 16 bars with a lightly oiled knife.
2009â€¦2015, 2016, 2021
Preheat the oven to 350 degrees. Line an 11x7-inch baking pan with foil; spray foil with cooking spray.
Spread the oats, wheat germ and nuts if using onto a half-sheet pan. Place in the oven and toast for 10-15 minutes, stirring occasionally; remove from oven.
In the meantime, combine the peanut butter, honey, brown sugar and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved and mixture is combined.
Add the oat mixture to the liquid mixture; add the dried fruit if using, and stir to combine. Turn mixture out into the prepared baking pan and press down, evenly distributing the mixture. Bake for 20-25 minutes, until golden brown. Remove from the oven and allow to cool completely. Cut into 16 pieces and store in an airtight container for up to a week.
2009, 2010, 2014
Process crackers in a food processor until fine; transfer to a mixing bowl. Pulverize pretzels, grinding until almost fine (some small pieces should remain). Add pretzels to crumbs and mix with butter and 2 Tbs. sugar.
Sprinkle the mixture evenly into the prepared pan, using a measuring cup to â€œtampâ€ down the crust. Bake for 15-18 minutes, or until golden around the edges.
Whisk 1 cup sugar and flour together in a mixing bowl while crust bakes. Add condensed milk and eggs; whisk just until blended. Stir in lime juice and zest.
Pour filling over hot crust and bake 20 minutes or until filling is set and no longer jiggly in the center. Cool bars completely, then cover and chill until firm, at least 4 hours.
Heat cream in a saucepan until bubbles form around the edge. Off heat, add chocolate, whisk until smooth, then chill until cold. Just before serving, whip cream to soft peaks. Cut cold bars into squares and transfer to a platter.
Garnish each bar with a rosette of whipped cream or dollop some on each bar. Finish with a slice of lime.
Preheat oven to 350 degrees.
Beat together flour, butter and powdered sugar until well blended. Press into bottom of 8-inch-square pan. Bake for 20 minutes until lightly browned and just set. Remove from oven and maintain oven temperature.
Meanwhile, beat together eggs, sugar, baking powder, salt and lemon juice until smooth. Pour over hot crust. Bake an additional 20 minutes or until bubbly, lightly browned and just set.
Cool completely in pan on wire rack. Dust lightly with powdered sugar. Cut into squares and serve.
2000, 2005, 2008, 2018, 2021
Preheat oven to 350. Spray an 8-inch square pan with non-stick cooking spray.
Whisk flour and baking powder together in a small bowl; set aside. In a separate bowl, whisk cocoa, water, vanilla and espresso powder together until smooth; set aside.
Microwave butter and chocolate chips together on 50% power until melted, about 1 minute; whisk until mixture is smooth. Whisk in sugar and salt until completely incorporated. Add the cocoa mixture and whisk until smooth; whisk in the egg. Stir in the flour mixture until just incorporated (do not over-mix).
Pour batter into prepared pan and smooth top. Bake until toothpick inserted into center comes out with a few moist crumbs attached, 20-25 minutes, rotating the pan halfway through baking. Cool completely on a wire rack; remove from pan and cut into 9 or 12 brownies.
2007â€¦2015, 2016, 2021, 2022
Preheat oven to 325.
Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended. Stir in 1 cup chocolate chips.
Press dough into an ungreased 9-inch square pan; prick dough with a fork.
Bake for 20 minutes or until lightly browned. Sprinkle remaining 1 cup chips over top; spread to cover once chips have melted. Cut shortbread into 25 (about 1 3/4-inch) squares; cut each square into 2 triangles. Let cool 30 minutes in pan before removing.
Lightly grease 13x9-inch pan. In large saucepan, combine sugar, cocoa, milk and margarine. Bring to a boil over medium heat, stirring constantly; remove from heat. Add peanut butter and vanilla; mix well. Stir in oats and coconut. Pour into prepared pan. Cover and refrigerate. Cut into bars. Store in refrigerator.
3 Points Each; 112 for Entire Recipe
Preheat oven to 350 degrees
Arrange whole graham crackers in a single layer in a greased 13x9-in. baking pan. Prepare the brownie batter according to package directions. Spread over crackers.
Bake at 350Â° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows, chocolate chips and chunked-up graham crackers. Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutting.
Preheat oven to 350. Spread pecans on a 15x10x1-inch jelly-roll pan and toast in the oven, stirring frequently until golden, about 10 minutes. Remove and chop finely.
Lightly grease the jelly-roll pan and set aside. In a medium bowl with mixer at medium speed, beat flour, butter, sugar, egg, vanilla and salt until smooth. Dough will be stiff. Press dough into pan and bake 20 minutes or just until dough begins to pull away from the sides of pan. Turn oven off. Sprinkle chocolate evenly over the top and return pan to oven for 5 minutes. Remove from oven and immediately spread chocolate evenly over cookie and sprinkle with chopped pecans. While still warm, cut crosswise into 2-inch strips, then diagonally into diamond-shaped bars. The bars can remain in the pan for easy transportation.
2001â€¦2022 (Every Year)
Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil, with a bit of overhang on two sides. Set aside.
In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla and salt. With mixer on low speed, add flour and beat until combined. Stir in toffee bits by hand.
Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.
Grasping foil, lift cake from pan. Peel off foil. Using serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.
2014, 2015, 2016
Bring water to a boil. Add remaining ingredients; simmer for about an hour. Remove tea bags and cloves before serving.
2005, 2006, 2007, 2008
Mix all ingredients together until well blended. Store in an airtight container. Add 2-3 teaspoons mix to 8 ounces of boiling water to serve.
Preheat broiler. Melt butter in heavy broiler proof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sautÃ© 4 minutes. Add asparagus and sprinkle lightly with salt and sautÃ© until tender, about 6 minutes. Add garlic greens. Whisk eggs, 3/4 cup Fontina or cheddar cheese and pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina or cheddar cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.
Lightly coat the inside of your slow cooker with olive oil.
Put the cubed bread into the slow cooker. Sprinkle the chopped dates over the bread.
Crack the eggs into a mixing bowl and whisk until blended. Add the milk, maple syrup, sugar, cinnamon, nutmeg, and vanilla and whisk until smooth. Pour the egg mixture over the bread and dunk the bread into the eggs to coat it a bit. The bread will bob back to the surface.
Put on the slow cooker lid, turn to high, and cook for 2-1/2 hours.
Serve with generous amounts of your favorite fresh fruit along with maple syrup, jam and/or plain yogurt.
2018, 2019, 2020
Preheat oven to 350. Coat a medium square or rectangular baking dish with cooking spray.
Place potatoes and then vegetables in baking dish; top with sausage. In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.
Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.
In a medium bowl combine carrots, cream cheese, mayonnaise and ginger paste; add salt and pepper.
Spread one side of each piece of bread lightly with butter. Top the buttered side of 2 slices of bread with carrot/ginger mixture (about 1/4-inch thick). Top with alfalfa sprouts and then remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Yields 2 whole sandwiches, 4 halves or 8 fourths.
Place cucumber slices between layers of paper towels to remove excess moisture.
In a small bowl, combine butter and watercress; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.
Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Yields 8 whole sandwiches, 16 halves or 32 fourths.
In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, jalapeno, tomato, cilantro, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; gently fold to combine. Using a 1/3 cup measure as a guide, form into 10 patties.
In a large skillet, heat half the oil over medium-high; add half the patties and cook until browned and cooked through, about 3 minutes per side. Transfer to a wire rack and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.
Place beans in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, tomato, jalapeno, egg, cilantro and garlic. Mix until combined. Shape into four patties.
In a large nonstick skillet, cook patties in oil in batches over medium heat for 4-6 minutes on each side or until lightly browned. Serve on buns. Top with sour cream and guacamole if desired.
In a large bowl, combine oil, applesauce, sugar, eggs and vanilla; beat with an electric mixer at medium speed until smooth. Sift together baking powder, cake flour and salt. With the mixer on low, add the flour mixture in batches and beat to combine. Stir in the apples and nuts, by hand, until just combined.
Pour into a greased and floured bundt pan. Bake for 1 hour at 350.
2005, 2020, 2021
Preheat oven to 350 degrees. Spray a 9-inch square baking pan with Cooking Spray.
In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine applesauce and yogurt.
In another large bowl, using an electric mixer, beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apple mixture. Transfer batter to pan and smooth top.
Bake until golden and a toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack, 20 minutes. Using parchment, lift cake from pan. Dust with confectioners' sugar before serving.
Preheat oven to 350Â°F.
In 9-inch square pan or 10-inch ovenproof skillet, heat butter in oven about 2 minutes or until melted. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter over berries.
Bake about 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan or skillet over. Leave pan over cake about 1 minute so sugar mixture can drizzle over cake; remove pan or skillet. Serve warm. Store cake loosely covered.
Preheat to 400Â°F. Butter and flour a 9-inch round cake pan.
In a bowl, combine the flour, baking powder, baking soda, and salt. Whisk together, and set aside.
In the bowl of a standard electric mixer, beat together the butter and 2/3 cup of sugar at medium speed until light and fluffy. Beat in the vanilla, followed by the egg, beating well after each addition.
Reduce the mixer speed to low, and add the flour mixture in three batches, alternating with the buttermilk (beginning and ending with flour), and mix until just combined. Do not over mix. Gently fold in 1/4 cup of blueberries.
Spoon the batter into the cake pan, and smooth the top with a rubber spatula. Gently scatter the remaining blueberries over the top of the cake, and sprinkle with the remaining 1 tablespoon of sugar.
Bake until cake is golden and a toothpick inserted into center of the cake comes out clean, 25 to 30 minutes. Cool in pan 10 minutes before transferring the cake to a rack to cool completely. Invert the cake onto a plate before serving.
2012, 2013, 2014, 2018
Preheat oven to 350.
Pour melted butter into the bottom or a 13x9-inch pan coated with cooking spray. Roughly chop cranberries in a food processor; pour into a medium bowl. Add both sugars and walnuts to cranberries and stir to combine. Pour cranberry mixture evenly over melted butter.
Follow the directions on the box to prepare the yellow cake mix and pour it over everything. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes. Then, with a knife, loosen the cake from edges of the pan and turn the pan over on a plate. Serve with whipped cream or ice cream.
2010, 2011, 2021
Preheat oven to 350Â°F (or 325Â°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with non-stick spray.
In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.
In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.
Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator.
2011, 2013, 2014, 2015, 2019
For cake: Pour boiling water over the oats and 1/2 cup margarine. Cover and let stand 20 minutes. Combine the remaining cake ingredients and mix well with the oats. Pour into a greased 13x9-inch pan and bake for 35 minutes at 350.
For topping: Mix all topping ingredients together and spread on top of baked cake. Place under a broiler until browned. Watch closely - topping will burn fast.
Preheat the oven to 250Â°F. Line a rimmed baking sheet with parchment paper.
Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and transfer the popcorn from the bag to the bowl, taking care to pick out and discard any unpopped kernels.
In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250Â°F on a candy thermometer, about 8 to 10 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet.
Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve.
Store in an airtight container for up to 5 days (or thereabouts).
Yield: about 10 cups
Line cookie sheet with waxed paper. In heavy 1-quart saucepan, melt chocolate chips over lowest possible heat, stirring constantly.
Tip saucepan so chocolate runs to one side. Dip bowl portion of each spoon into chocolate. Sprinkle with crushed hard peppermint candies. Place on waxed paper. Let stand about 10 minutes or until chocolate is dry.
Wrap spoons in plastic wrap or cellophane.
Double-dipping is encouraged for spoons. Dip first into dark chocolate, than after dark chocolate has set, dip into white chocolate, leaving some of the dark chocolate showing. Or, drizzle melted chocolate in a zigzag design over spoons.
Melt chocolate in double boiler. Combine chocolate, fruit and nuts. Pour mixture onto cookie sheet layered with parchment or waxed paper and place in refrigerator until firm. Remove from cookie sheet and break into pieces.
Line a 11x7-inch pan with aluminum foil and set aside. Combine first five ingredients in saucepan; bring to a boil. Boil for 5 minutes and remove from heat. Stir in chocolate chips until melted. Add vanilla and nuts and pour into prepared pan. After fudge has cooled, cut into squares and store in an airtight container.
2015â€¦2022 (Every Year)
Preheat oven to 300Â°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside. Spray extra large mixing bowl with non-stick spray.
Place popcorn in prepared bowl. Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jell-O and stir to combine.
Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes. Immediately pour over popcorn in bowl. Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly.
Put the pan in the oven and bake for 10 minutes. Remove the pan from the oven and let cool to room temperature. Break into pieces and enjoy!
Coat an 8-inch square baking pan with cooking spray.
Combine marshmallows, butter, and salt in a Dutch oven over medium heat. Cook mixture until melted and smooth, stirring constantly. Remove from heat. Stir in popcorn. Transfer mixture to pan, pressing with parchment paper coated with cooking spray.
Place chocolate in a microwave-safe bowl. Microwave at HIGH 1 minute; stir until smooth. Drizzle chocolate over popcorn mixture. Refrigerate 5 minutes. Lift mixture from pan, and cut into 12 bars.
Measure cereal into a large bowl and set aside.
In a 1 quart microwave safe bowl, heat chocolate chips, peanut butter, and butter for 1 minute on high heat. Stir. Microwave 30 seconds longer or until melted and smooth. Stir in vanilla.
Pour chocolate mixture over cereal and stir well to coat all pieces. Divide mixture between 2, 1-gallon resealable food-storage plastic bags.
Add 3/4 cup powdered sugar to each bag. Seal bags; shake until well coated. Spread on waxed paper or foil for about 30 minutes to cool. Store in an airtight container at room temp, or in the fridge.
2010â€¦2022 (Every Year)
In a small bowl, mix together margarine, peanut butter and vanilla; set aside. In a very large bowl, combine powdered sugar and rice krispies. Add peanut butter mixture and mix until all cereal is evenly coated. Shape into balls and refrigerate for at least 30 minutes.
Melt chocolates and paraffin in a double boiler. Dip peanut butter balls and place on foil. Leave at room temperature until set. (Leave overnight to harden if possible.) These can be frozen and eaten at a later date.
2002â€¦2022 (Every Year)
Use big metal bowl.
Place candy canes in food processor and process into 1/2-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate; add peppermint flavoring. Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle).
2003â€¦2022 (Every Year)
Preheat oven to 275.
Place pretzels, evenly spaced apart, on a large baking sheet lined with parchment paper. Top each pretzel with a Rolo. Bake in the lower part of your oven for about 10 minutes. Just long enough to soften the candy, not melt it.
Remove pan from the oven and immediately press an M&M candy into the center of each Rolo. Lightly press - don't smash the Rolo. Let cool on the baking sheet; remove and enjoy!
2010, 2014, 2017
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add rice krispies cereal. Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into 13x9x2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. (Makes 24 squares - serving size is 2 squares.)
Place ingredients in slow cooker and cook on high for an hour. After an hour, mix the nuts with a wooden spoon. Spread out a length of parchment paper onto the counter or a cookie sheet. Pour the nuts out onto the paper and spread around with your wooden spoon.
Once they have cooled, store in an airtight container for up to a week.
Great as a salad topper.
Line a 13x9x2-inch (or jelly roll) pan with foil, extending foil over edges. Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, corn syrup, and 3 Tbs. water. Cook and stir over medium-high heat to boiling.
Clip candy thermometer to pan. Cook and stir over medium heat to 290, soft-crack stage (about 15 minutes). Watch carefully after 280 to prevent scorching. Remove saucepan from heat; remove thermometer. Pour mixture into prepared pan. Let stand 5 minutes or till firm; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle with nuts. Let sit until firm. Lift candy out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds.
2002â€¦2022 (Every Year)
Mix oats and cocoa powder together in a large saucepan. Add remaining ingredients and bring to a boil. Lower heat and simmer about 5 minutes, or until desired thickness. Sweeten to taste. Serving size: 2/3 cup.
Preheat oven to 325.
In a large mixing bowl, combine oats, brown sugar, cinnamon, nutmeg and nuts. Pour oil, honey and vanilla into a small saucepan over medium heat; stir until combined.
Pour liquid mixture over oat mixture; stir until dry ingredients are coated. Spread granola evenly on a cookie sheet and bake 30-40 minutes until golden brown, stirring every 10-15 minutes to prevent burning.
Remove from oven and cool completely. Add dried fruit, if desired, and store in an airtight container. Serving size: 1/4 cup.
Preheat oven to 300 degrees.
Combine oats, coconut, almonds, pecans and pumpkin seeds or sunflower seeds in a large bowl. Combine brown sugar, syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large rimmed baking sheet.
Bake for about 45 minutes, stirring occasionally, until golden brown and beginning to crisp. Stir in cranberries and raisins. Let cool completely before storing. Serving size is 1/2 cup.
Preheat oven to 325 degrees. In a large bowl, whisk together molasses, oil, cinnamon, and salt. Add oats, coconut, and pecans; stir gently with a rubber spatula until oats are completely coated. Transfer to a rimmed baking sheet and spread in an even layer. Bake, stirring occasionally, until oats are lightly browned, 25 to 30 minutes (watch carefully, as mixture burns easily). Let cool completely on sheet on a wire rack, 30 minutes.
This is a nice alternative to traditional, sweeter granolas. Great over yogurt.
Roll pastry to fit a 12-in. pizza pan; fold under or flute the edges. Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange the apples in a single layer in a circular pattern to completely cover pastry. Combine the first five topping ingredients; sprinkle over apples.
Bake at 350Â° for 35-40 minutes or until apples are tender. Remove from the oven and immediately drizzle with caramel topping or dip. Serve warm with ice cream if desired.
Preheat oven to 350.
Unroll crescent rolls, and separate. Wrap each apple quarter with crescent roll dough, and place in a lightly greased 13- x 9-inch baking dish.
Bring orange juice, 2/3 cup sugar, and butter to a boil in a saucepan. Pour over apple dumplings. Stir together 2 teaspoons sugar and 1 teaspoon cinnamon; sprinkle over dumplings.
Bake for 25 minutes or until golden and bubbly.
Next time try reducing the amount of syrup - maybe even by half and use a smaller pan.
Mix sugar and cornstarch together in a dutch oven. Add berries and lemon juice and bring to a boil. Continue cooking over medium heat until mixture is thick. Pour into a 2-quart casserole.
Stir flour, sugar, baking powder and salt together in a medium bowl. Cut in shortening; add milk and stir until dough forms a ball. Drop by spoonfuls onto berry mixture. Bake 25-30 minutes at 400.
For the filling: Cook 4 cups blueberries, sugar, cinnamon, water, and lemon zest in Dutch oven over medium-high heat, stirring occasionally, until mixture is thick and jam-like, 10 to 12 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into blueberry mixture. Add remaining blueberries and cook until heated through, about 1 minute; remove pot from heat, cover, and keep warm.
For the topping: Combine buttermilk, butter, and vanilla in measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar in large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms.
Using small ice cream scoop or 2 large spoons, spoon golf ball-sized dumplings on top of warm berry mixture (you should have 14 dumplings). Wrap lid of Dutch oven with clean kitchen towel (keeping towel away from heat source) and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 16 to 22 minutes.
Combine cinnamon and remaining sugar in small bowl. Remove lid and sprinkle dumplings with cinnamon sugar. Serve immediately.
In a large bowl, combine the blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish.
For topping, in a large bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
Bake at 350Â° for 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool for 10 minutes. Serve warm; dollop with whipped cream if desired.
8 PPL per serving.
Preheat oven to 375.
Mix apples, 1-1/4 C sugar, cranberries, flour, cinnamon and water in large saucepan. Let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. Mix cornstarch with 1 Tbs. of fruit liquid, add to mixture and boil for 1 minute more. Pour into 2-quart baking dish.
Mix flour, 2 tablespoons sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk until soft dough forms. Drop dough by tablespoonfuls onto hot apple mixture. Bake 30 minutes or until topping is golden brown. Serve warm with whipped topping, if desired.
Adjust oven rack to middle position and heat over to 350 degrees. Line rimmed baking sheet with parchment paper. Combine strawberries, 1/4 cup sugar and 1/4 tsp. salt in bowl. Whisk water and cornstarch together in second bowl; add to strawberry mixture and toss until strawberries are evenly coated.
Transfer strawberry mixture to 8-inch square baking dish and place dish on prepared sheet. Bake until filling is bubbling around sides of dish, 35 to 40 minutes (1 hour if using frozen strawberries), stirring and scraping bottom of dish with rubber spatula halfway through baking.
Remove sheet from oven and stir filling, scraping bottom of dish with rubber spatula. Whisk flour, baking powder, remaining 3/4 cup sugar and 1/4 tsp. salt together in bowl. Whisk in milk, melted butter and vanilla until smooth. Starting in corner of dish, pour batter evenly over filling.
Bake until surface is golden brown and toothpick inserted in center comes out with no crumbs attached, 35 to 40 minutes, rotating dish halfway through baking. Let sonker cool on wire rack for 15 minutes. Serve
Blueberry Sonker: Substitute 2 pounds (6.5 cups) fresh or frozen blueberries for strawberries.
Peach Sonker: Substitute 2.5 pounds peaches, peeled, halved, pitted and cut into 1/2-inch-thick wedges or 2 pounds frozen sliced peaches (break up any slices that are frozen together) for strawberries.
Preheat oven to 375 degrees F. From orange, grate peel and divide between 2 large bowls; squeeze 1/4 cup orange juice into small bowl.
In 1 large bowl with peel, combine strawberries, rhubarb, and granulated sugar until well mixed. Into small bowl with juice, add cornstarch; stir until well mixed. Stir juice mixture into fruit mixture until well combined. Pour into 9-inch glass or ceramic pie plate; spread filling in even layer.
In other large bowl with peel, combine oats, brown sugar, flour, and pinch salt. With pastry blender or with fingertips, blend in butter until mixture forms coarse crumbs with a few pea-size pieces remaining.
Sprinkle oat mixture evenly over strawberry mixture. Place pie plate on foil-lined cookie sheet to catch any drips. Bake 45 minutes or until topping is golden brown and fruit filling is hot and bubbling.
Cool pie on wire rack until filling is set but still slightly warm, at least 1 hour. Serve warm.
Preheat oven to 325 degrees.
Cream butter and sugar together and mix with other ingredients in the order given. Drop with a teaspoon onto a well-greased cookie pan, far enough apart to allow spreading while baking. Bake for 7â€“10 minutes.
I used a mini cookie scoop and it worked very well. They really do spread.
Preheat oven to 350 degrees.
Beat butter, margarine and both sugars at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating just until yellow disappears after each addition. Mix in vanilla, baking soda, baking powder and salt until well incorporated. Add flour one cup at a time until combined.
Stir in oats, chocolate chips and pecans. Drop by tablespoonfuls (or use smallest cookie scoop) onto greased baking sheets. Bake for 12-14 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.
Dark brown sugar is a MUST for these - it really makes the blondie flavor come out.
Preheat oven to 375.
Combine flour and baking soda in a small bowl; set aside.
Cream butter, sugar, salt and vanilla in a large mixing bowl on medium speed until light. Beat in egg until fluffy. Reduce speed to low, add flour one cup at a time, just until combined. Stir in pecans and butterscotch chips.
With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter. Place on parchment lined or ungreased baking sheets, allowing 2 inches between cookies. Flatten balls with the bottom of a glass to about 1/4-inch in height. Bake for 8-10 minutes or until they begin to brown around edges. Tops should remain pale. Transfer to racks to cool. Store in airtight container.
In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375Â° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
In a large mug, melt the butter in the microwave, 15 to 30 seconds. Add the sugar and brown sugar; stir to combine. Add the egg and vanilla extract; whisk to combine.
Add the flour, baking powder and salt to the mug; stir to combine. Stir in the chocolate chips.
Put the mug in the microwave and cook for 1 to 2 minutes, or until a toothpick inserted into the center comes out clean. Serve immediately.
Beat butter at medium speed with an electric mixer until creamy. Add powdered sugar, beating until smooth. Add extracts, baking powder and salt; beat again until smooth. Gradually add flour, beating at low speed until blended. Stir in chocolate chips.
Shape dough into 3 (10-inch) logs; wrap logs separately in wax paper, and chill 4 hours.
Preheat oven to 350. Cut each log into 15 slices, and place on baking sheet. Bake for 10-12 minutes or until edges are golden.
Preheat oven to 375.
Combine butter, vanilla and salt; gradually beat in sugar. Add flour and chocolate chips and mix well. Press into an ungreased 15x10x3-inch pan. Sprinkle with chopped nuts if desired.
Bake for 25 minutes. Cool, then break into irregular pieces and drain on white paper towels.
Great as an ice cream topping.
Preheat the oven to 350Â°F. Lightly grease or line with parchment two cookie sheets.
In a medium bowl, cream together the butter, sugar, baking powder, espresso powder, and salt. Add the eggs and vanilla, beating until smooth. Stir in the cocoa powder and flour; the dough will be stiff. Mix in the chocolate chips and chunks.
Drop the cookies by tablespoonfuls (smallest cookie scoop works) onto the prepared baking sheets. Bake the cookies for 10 minutes. Remove them from the oven, and allow them to cool on the pan.
2 Points Each; 104 Points Total
Preheat oven to 350. Lightly grease two baking sheets, or line with parchment and grease the parchment.
Stir together first 6 ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth. Add chocolate chips and nuts; stir until combined.
Drop the dough onto the prepared baking sheets using small cookie scoop. Bake for 10-11 minutes; they should spread, become somewhat shiny and develop faintly crackly tops.
Remove the cookies from the oven and allow them to cool right on the pan.
2009, 2010, 2012, 2014, 2017
Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, ginger, cinnamon and cloves. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours.
Preheat oven to 350. Shape dough into 1-1/2-inch balls (or use smallest cookie scoop). Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake 13-15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.
2002â€¦2023 (Every Year)
Preheat oven to 350.
In a mixing bowl, combine the dry ingredients. Beat the egg until light, adding the vegetable oil, honey and 2 tablespoons of the milk. Stir into the dry ingredients until you have a fairly stiff dough.
Turn the dough onto a floured surface and knead gently until it holds together. Roll it out until it is about 1/8-inch thick. Cit into 2-inch squares, prick with a fork and place on a barely greased cookie sheet. Brush the tops with milk (and cinnamon sugar if you are so inclined) and bake for 15 to 20 minutes.
Heat oven to 350. Line two baking sheets with parchment paper or silicon baking mats.
In a large bowl mix butter and sugars until smooth, about 2 minutes. Beat in eggs, one at a time. Stir in vanilla.
In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until blended. Add oats, chocolate chips, coconut, raisins, and nuts; stir until blended.
Using a medium cookie scoop, drop batter onto cookie sheets, spacing cookies about 2 inches apart. Press tops down with the bottom of a glass. Bake 16 to 18 minutes, or until golden. Cool on pan for 2 minutes. Transfer cookies to a wire rack, and let cool completely. Serve, or store in an airtight container up to 1 week.
2000, 2001, 2002, 2003, 2004, 2005, 2007, 2011
11 cookies per tray.
Preheat oven to 350. Lightly butter 2 baking sheets. Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in egg yolks, lemon extract and salt. Add flour in 2 additions and beat just until moist clumps form. Gather dough together in bowl to bind dough. Form dough into 1-inch balls. Place balls on prepared baking sheets, spacing 1 inch apart. Using finger or handle-end of a wooden spoon, make deep indentation in center of each ball. Fill indentations with scant 1/2 teaspoon jam or jelly.
Bake cookies until firm to touch and golden on bottom, about 22 minutes. Remove from oven. Transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature. Cookies will soften slightly.)
2001â€¦2014, 2015, 2017, 2021
Add miniature chocolate chips to dough and substitute almond extract for the lemon to make a linzer type cookie.
Preheat oven to 350Â°.
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.
Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.
Preheat oven to 350. Sift together flour, cocoa, and espresso powder; set aside.
Using an electric mixer, combine butter, powdered sugar and vanilla until creamy. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.
Using smallest cookie scoop, place cookie dough on ungreased baking sheet. Using a dinner fork, press tines into dough to flatten slightly. Bake just until firm to the touch, about 12 minutes.
2002â€¦2022 (Every Year)
Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, sugar, brown sugar, eggs and vanilla in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 degree oven for 7 to 8 minutes for chewy cookies; 9 to 10 minutes for crisp cookies. Cool for 2 minutes; remove to wire racks to cool completely.
Pan cookies variation: Spread dough into greased 15x10-inch jelly-roll pan. Bake in preheated 375 degree oven for 18-22 minutes or until very lightly browned. Cool completely.
2005, 2006, 2007
Preheat oven to 375Â°.
Cream together the butter and sugars. Add the egg, water and vanilla and mix well. Gradually add the flour, oats, baking soda and salt. Mix well. Fold in the chocolate chips, cranberries, nuts and toffee.
Drop by the tablespoonfuls (or small cookie scoop) on lightly greased cookie sheets. Bake for 8-10 minutes or until lightly browned around the edges. Remove from oven and let cool for 5 minutes. Transfer to wire racks to finish cooling.
Preheat oven to 350. Mix flour, baking powder and salt in medium bowl; set aside. Using electric mixer, beat butter, margarine, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Beat in eggs one at a time. Gradually add flour mixture; mix until combined.
For each cookie, roll 1 tablespoonful of dough into a ball (smallest cookie scoop works well). Arrange dough balls on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 10 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be prepared up to 3 days ahead. Store in airtight container at room temperature.)
Preheat oven to 375. In a small bowl, combine flour, baking soda and salt; set aside. In small bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs, one at a time. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop by level tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 9-11 minutes.
To make pan cookies, spread dough into greased 15-1/2x10-1/2x1-inch baking pan. Bake for 20-25 minutes. Cool completely. Cut into 35 2-inch squares.
Several times every year!
Option for pan cookies; completely melt the butter and margarine and increase flour to 2-1/2 cups.
Preheat oven to 300 degrees.
In a large bowl blend sugars with an electric mixer at medium speed. Add butter and margarine and mix to form a grainy paste. Scrape down sides of bowl, then add baking soda, salt, eggs and vanilla. Beat at medium speed until light and fluffy.
Add flour, oats, pecans and chocolate chips, and blend at low speed just until combined. Do not over mix.
Drop dough by rounded tablespoons onto ungreased cookie sheets, 1-1/2 inches apart. Bake for 20-22 minutes. Immediately transfer cookies with a spatula to a cool flat surface.
2000, 2001, 2005, 2007
5 Points Each (30); 2 Points Each (62)
Beat butter and sugar with an electric mixer until smooth. Beat in egg, salt, vanilla and peppermint extract until incorporated. Beat in flour. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 375. Shape dough into 1-inch balls (smallest cookie scoop works well) and place on cookie sheets. Bake for 10 to 12 minutes or until bottoms are lightly browned. Transfer to wire racks and cool completely.
When cookies have cooled, dip tops in melted chocolate and then into peppermint candy. Let harden, preferrably overnight.
2008â€¦2022 (Every Year)
Preheat oven to 300Âº. Combine flour, baking soda, salt, and pumpkin pie spice and set aside.
In a large bowl, blend sugars and add butter. Beat until a grainy paste. Add egg, pumpkin, and vanilla extract and beat until fluffy. Add flour mixture and chocolate chips and blend. Drop by rounded tablespoons on ungreased cookie sheet. Bake for 22 minutes. Yields 3 dozen cookies.
In a large bowl, whisk together the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugars together until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the egg, pumpkin and vanilla until incorporated.
Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and beat for 5 more seconds. Remove the bowl from the mixer and fold in the cranberries and chocolate chips. Cover the bowl tightly and refrigerate the dough for at least 4 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Use a small ice cream scoop with release mechanism to scoop out dough in 2 tablespoon-size balls (or us a tablespoon measure) and place the balls onto the prepared baking sheet about 1 inch apart. Bake for 14 to 18 minutes, rotating the pans halfway through the baking time, until the cookies begin to brown.
Remove the pan from the oven and cool on a wire rack to cool completely.
The cookies can be stored, in an airtight container, for up to 3 days.
Heat oven to 350. In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture. Stir in chips.
Drop by rounded teaspoonfuls (or smallest cookie scoop) onto ungreased cookie sheet. Bake 8-9 minutes. If making pan cookies use a jelly-roll pan and bake for about 18 minutes.
2000â€¦2023 (Every Year)
In a mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 cup sugar, the egg, vanilla, baking soda and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour.
Shape dough into 1-inch balls (or use smallest cookie scoop). Combine the 2 tablespoons sugar and the cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack.
2004, 2006, 2008â€¦2022 (Every Year)
In large mixer bowl, combine flour, 1 cup sugar, butter, molasses, milk, egg, baking soda, ginger, cinnamon, cloves and salt. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Cover; refrigerate until firm, at least 4 hours or overnight.
Preheat oven to 350. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar. Place, 2 inches apart, on ungreased cookie sheets. Bake 10 to 12 minutes or until slightly firm to the touch. Remove immediately.
2 Points Each; 77 for Entire Recipe
Beat margarine with an electric mixer on medium to high speed for 30 seconds. Add 1 C of the flour, the sugar, egg, baking powder, vanilla, and if desired, almond extract. Beat till thoroughly combined. Beat in remaining flour.
Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are firm but not brown. Cool cookies on a wire rack.
2000â€¦2014, 2015, 2016
Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
Heat oven to 375. Divide dough into halves. Roll each half 3/16-inch thick on lightly floured surface. Cut into desired shapes with 2- to 2-1/2-inch cookie cutters; sprinkle with granulated sugar (if you are not frosting). Place on lightly greased cookie sheet. Bake until edges are light brown, 7 to 8 minutes.
If you are making holiday cutouts, mix powdered sugar and milk together. Beat until smooth and of spreading consistency. Tint parts of frosting with food coloring as directed. Frost cooled cookies and allow to sit for several hours to harden the frosting.
2002â€¦2014, 2015, 2016, 2020
Preheat oven to 300 degrees. Lightly grease two 9-inch round cake pans.
In a medium-sized bowl, cream together the butter, salt, sugar, and vanilla, then beat in the flour. The dough will be stiff. Divide the dough in half (each half will weigh about 12 ounces), and press it into the prepared pans, smoothing the surface with your fingers or the bottom of a measuring cup. Prick the dough with a fork in an attractive pattern.
Bake the shortbread for 35 to 40 minutes, until it's golden brown around the edges. Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife. Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the wedges to a rack to cool.
Preheat oven to 350Â°.
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture.
Shape dough into 1-inch balls (small cookie scoop works well); place 2 inches apart on ungreased baking sheets. Flatten to 2-inch rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely.
In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set.
Preheat oven to 375Â° F.
Melt 2 cups morsels in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat.
Combine flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining 2 cups morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Preheat oven to 350Â°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
For Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 Bars.
2014, 2017, 2019, 2022
Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in egg, orange peel, baking soda and salt. Gradually beat in flour. Stir in morsels and cranberries. Using smallest cookie scoop, drop dough onto ungreased baking sheets.
Bake in preheated 350 degree oven for 10 to 12 minutes or until edges are light golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Preheat oven to 375 degrees.
In a bowl, cream butter, peanut butter and sugars. Beat in egg and vanilla. Stir in flour until blended.
Spread dough onto a greased 12-inch pizza pan; bake for 12 minutes. Sprinkle with marshmallows and chocolate chips. Bake 5-6 minutes longer or until lightly browned.
First, us a 9x13-inch Pyrex baking dish and put the butter inside. Melt in oven at 400 degrees. Next, mix eggs, sugar, salt and vanilla with electric mixer. When adding the milk and flour, go back and forth until mixture is completely blended. Bake in 400 degree oven for 40-50 minutes.
May top with jelly, jam, sugar or syrup.
Preheat oven to 350.
Fill ramekins (or small Pyrex custard dishes) about 1/2 full of cookie dough. Bake in preheated oven for about 12-14 minutes or until golden around the edges but still soft in the middle. Remove from oven and allow to cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with caramel and chocolate sauces.
Combine first three ingredients in a medium saucepan; bring to a boil. Reduce heat and simmer, uncovered for 5 minutes or until rhubarb is tender. Combine 1 tablespoon water and cornstarch; stir well and add to rhubarb mixture. Bring to a boil and cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in strawberries and vanilla. Serve warm or chilled over angel food cake, sponge cake or vanilla low-fat ice cream. (Yield: 3-1/3 cups - Serving size 1/3 cup)
1 Point Each; 12 for Entire Recipe
Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1-1/2 hours.
Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.
You can also use fresh berries or stone fruit if that is what you have on hand. Great over ice cream or angel food cake.
Slice tofu into 1/4-inch thick slices and drain between paper towels until most of the water has been squeezed out. Cut tofu into strips.
Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
Add barbecue sauce and mushrooms. Cook the mixture for ten minutes on low and serve on buns.
2002, 2003, 2004
For a nice variation, use teriyaki sauce instead of barbecue.
Heat oil in a large non-stick pan over medium-high heat; add onion, red pepper and garlic. SautÃ© for 5-7 minutes until everything is tender. Add all remaining ingredients; bring to a boil. Simmer for 10 minutes, or until sauce has thickened. Serve over brown rice.
Next time try balsamic vinegar and see how that works.
Heat a medium saucepan to medium-high heat and melt butter. Add onion, ginger and spices Stir frequently 3-4 minutes, or until lightly browned and spices are fragrant. Add remaining ingredients; season with salt. Bring to a boil then reduce heat. Simmer about 20 minutes, or until potatoes are almost tender. Increase heat slightly until potatoes are tender and sauce has thickened, about 5-10 minutes longer. Adjust seasoning to taste and serve hot over steamed basmati rice or with naan bread.
Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.
Add beans, broth, vinegar, oregano, cumin and ancho powder. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice.
2011, 2012, 2013, 2017, 2021
Heat oven to 375. Coat a 13x9-inch pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook for 5 minutes until lightly browned. Add tomatoes, beans, corn, chili powder, salt and garlic powder to onions. Bring to a boil and simmer for 10 minutes until mixture is slightly thickened; set aside.
Spread 1/4 cup enchilada sauce on bottom of baking dish. Tear up 8 of the tortillas and layer over sauce. Spoon on bean mixture. Pour 1/2 cup enchilada sauce evenly over bean layer.
Tear up remaining 8 tortillas and layer over sauce. Pour remaining sauce over top and sprinkle with cheese. Bake for 25 minutes or until bubbly and cheese is melted.
2007, 2009, 2012, 2013
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes.
Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.
Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; sautÃ© 5 minutes. Add oregano, basil, red pepper, salt, pepper, broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Increase heat to medium-high. Add pasta, beans and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.
The original recipe called for canned Italian-style tomatoes. I substituted regular canned toms along with dried basil and crushed red pepper.
Heat balsamic vinegar over high heat in a medium pan. Reduce by half and let cool.
Combine brown rice and pesto, stirring to evenly distribute. Spread into the bottom of a large, oven-proof skillet. Arrange tomato halves, cut side down, and mozzarella over top and season with salt and a drizzle of olive oil. Place under broiler until cheese is melted, about five minutes.
Garnish skillet with fresh basil and drizzle with balsamic reduction.
Broil, Assemble, Stovetop
In a medium saucepan, add the potatoes, tomatoes with the juice, water, and salt. Cover and bring to a boil over medium-high heat; reduce heat to medium-low so the mixture just barely boils.
Meanwhile, in a small microwave-proof bowl, combine the vegetable oil, tahini, peanut butter, and chipotle or cayenne pepper and garlic. Cover bowl and microwave on medium-high for about 2 minutes, until the mixture is fragrant. Stir in the turmeric, then add the tahini mixture to the potato mixture.
Simmer potatoes for about 10 minutes, until the they are tender. Garnish with chopped parsley.
2009, 2011, 2012
This makes a lot of sauce. Next time try upping potatoes to 1-1/2 pounds and add water accordingly.
Combine 3/4 cup Parmesan cheese, mozzarella cheese and ricotta cheese in a large bowl, and stir well. Add spinach and sausage if using, and stir well.
Spread 1/3 cup spinach mixture on each lasagna noodle. Roll up jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in half crosswise, using a serrated knife; arrange, cut side down, in an 13x9-inch baking dish coated with cooking spray.
Spoon marinara sauce over lasagna rolls. Cover and bake at 350 for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese and bake an additional 10 minutes.
2005, 2021, 2022, 2023
Make the filling: Place the black beans, garlic, chili powder, dried chilies, and epazote in a large pot and cover with fresh water by 2 inches. Bring to the boil and cook for one half hour. Add the 1 tablespoon salt and continue cooking until very tender. Drain. Transfer the solids to the work bowl of a food processor, add the tomatillos, and coarsely chop.
Make the tamale dough: Mix together the salt and masa harina in the bowl of a mixer. Slowly add the hot liquid, stirring to obtain a soft, moist dough. Beat the dough with the paddle attachment for five minutes to aerate the dough as much as possible. Sprinkle in the baking powder and beat 1 minute more. (Contemporary recipes contain lard, which results in a lighter product.)
Assemble the tamales: Place a husk flat on the counter horizontally in front of you. Spread about 2 tablespoons of tamale dough in a thin layer over the husk, leaving a border around the edges. Top with about 1 tablespoon bean filling. Pull up the husks on the right and left edges and nudge the dough so that it folds over the filling. Then do the same with the top and bottom edges of the husk, so that the dough encases the filling and forms a rectangular packet. Fold the right and left sides of the husk over the dough packet, then fold the bottom of the husk up and the top of the husk down. Keep folding to make a neat package. Repeat with remaining husks.
Place the tamales in a covered steamer and steam for 45 minutes, making sure that the steamer does not dry out. Serve immediately, or reheat by steaming.
Rinse and drain the raw beans; discard any stones, broken or shriveled up beans. Pour the beans into your crock-pot and add enough water to cover all the beans plus an additional 2 inches.
Put the lid on your crock-pot; do not turn on. Let the beans soak for at least 6 hours, or overnight.
In the morning, rinse and drain the beans. (The water will be bean-colored.) Put the beans back into your crock-pot and cover with enough fresh water to completely cover the beans with an extra 2-3 inches. Cover and cook on low for 8 hours. The beans are done when they are bite-tender. Don't worry if the water hasn't all been absorbed, it's going to get dumped anyway.
Drain the beans. When cool, put 1-2/3 cups of beans into storage containers or freezer bags - this is roughly the equivalent of 1 can of beans that have been rinsed and drained. Store in the refrigerator for 1 week, or freeze for up to 6 months. Use as you would canned beans in any recipe.
Prick each potato several times with the tip of a sharp knife. Combine the oil, salt, and pepper in a bowl and rub the potatoes all over with the oil mixture.
Arrange the potatoes in the insert of a 5- to 7-quart slow cooker. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.
Remove the potatoes from the slow cooker and serve, or serve from the cooker set on warm.
Preheat the oven to 350. Line a muffin tin with liners.
Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar and butter. Add eggs one at a time, combining completely after each addition. Add the mashed banana, yogurt, and vanilla. Slowly add the flour mixture and beat until just combined (don't over-mix).
Divide the batter evenly (so the cups are about 2/3 full) among muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.
2012 2016, 2017
In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.
In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375Â° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.
Preheat oven to 425. Spray mini-muffin tins with non-stick cooking spray. Mix flour, baking powder and salt in a bowl, cut in butter. Stir in the cheddar cheese and add enough milk to make a sticky dough. Bring to room temperature.
Spoon dough into the tins. Bake in middle of the oven 10 to 15 minutes, until pale golden brown. Remove the muffins from the tins and cool on a wire rack. Serving is 1 muffin.
2008, 2009, 2011, 2012, 2017, 2019, 2020
Preheat oven to 375. Butter standard muffin tins.
In a bowl pour the boiling water over the cherries. Let stand for about 5 minutes.
In another bowl stir and toss together the flour, baking powder, baking soda and salt. Set aside. To the cherries and water, add the sugar, melted butter, eggs, lemon zest and almond extract. Add the combined dry ingredients and stir just until blended.
Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the tins for 5 minutes, then remove.
2000, 2007, 2020
Preheat oven to 325 degrees. Line 1 dozen regular-size muffin tins or 36 mini muffin tins with paper liners or generously grease with oil or butter. If you want to bake this in a loaf pan, generously grease a 9x5-inch pan well with oil or butter.
Put the grated zucchini in a colander set over the sink and use your hands to squeeze out some of the liquid. Leave in the sink until ready to use.
In a large bowl, beat the eggs with an electric mixer on high until foamy and light yellow, a minute or so. Add the yogurt, canola oil, sugar, and vanilla and beat again on medium until one even color and consistency, another minute. Set aside. You can also do this with a whisk and a little elbow grease.
In a medium bowl, combine the whole-wheat pastry flour, all-purpose flour, cocoa powder, cinnamon, baking soda, and salt. Stir well with a fork to blend all the ingredients.
Add the dry ingredients to the wet and beat on medium just until evenly mixed together, scraping down the sides as needed.
Add the zucchini and chocolate chips to the batter. Mix until just combined.
For full-size cupcakes, fill each tin with a scant Â¼ cup of batter. For mini cupcakes, figure about 1 Â½ tablespoons of batter each (although this can vary depending on the size of your muffin tins).
Put into the oven and bake until a toothpick inserted into the center comes out clean, 25 to 28 minutes for full-size cupcakes, closer to 20 minutes for minis, and about an hour for a loaf.
Remove from oven and leave on the counter until completely cool. Finish with a light dusting of confectioners' sugar, your favorite chocolate frosting, or 1/4 cup of melted chocolate chips (in the case of the loaf).
2018, 2019, 2020, 2021
Preheat oven to 375Â°.
Combine flour and next 7 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture.
Combine brown sugar, oil, rind, juice, and eggs; stir with a whisk. Add egg mixture to flour mixture; stir just until combined. Spoon batter into 18 muffin cups with paper liners. Bake for 17 minutes or until muffins spring back when touched in center.
Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.
Preheat oven to 350.
Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.
Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
2007, 2008, 2009, 2014
Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners.
Whisk together flour, baking powder, salt and cocoa in a large bowl. In a small bowl, combine butter, sugar and egg. Add milk and vanilla and stir to incorporate. Combine wet and dry ingredients and stir to moisten. Fold in the two types of chocolate chips. Do not over mix. Bake for 15 to 18 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
Transfer the pasta to a serving plate and serve.
Cook pasta according to package directions; drain.
Meanwhile, in a heavy large skillet, heat oil over medium heat. Add garlic and red pepper and sautÃ© until fragrant, about 1 minute. Add tomatoes and sautÃ© just until heated through, about 2 minutes. Add the cooked pasta. Remove skillet from heat. Add cheese and basil and toss to coat. Season the pasta to taste with salt.
2004, 2005, 2006
Put a large pot of water on to boil and preheat the oven to 350
Sauce: In a large saucepan over medium-low heat melt the butter; once it stops foaming add the olive oil. Raise the heat to medium/medium-high and cook the onion and garlic in the olive oil and butter until softened and lightly browned. Stir in the mustard powder and pepper. Add the flour to the mixture and stir until completely combined to form a roux.
Let the roux cook for about 30-45 seconds stirring regularly to make sure the raw flour taste is cooked out. Slowly whisk in the milk in batches making sure to incorporate fully with each addition.
Once you have added the full 1-1/2 C of milk, allow the mixture to come to a simmer and check the consistency. It should just barely coat the back of a spoon. If thicker than that add more milk (slowly and incorporating each time) to thin it down.
Taste the sauce base and adjut seasoning as needed. Note that the cheeses will add quite a bit of salt so do not over-salt things.
Once the mixture is the right consistency add your cheese in batches, stirring each batch in fully before moving to the next one.
Meanwhile, cook the pasta according to package directions. Drain and reserve a bit of the pasta water to thin the sauce if needed. Add the pasta to the sauce, stirring to incorporate everything. If needed use some of the reserved pasta water to thin the mixture. Transfer the pasta and sauce to an 8x8 baking dish.
Topping: In a skillet over medium heat, melt the butter until it stops foaming, then add the olive oil and bread crumbs. Keep the pan moving, stirring the bread crumbs until nicely browned then evenly spread the topping over the baking dish.
Bake for an hour until bubbly around the edges and browned on top; remove from the oven and let sit for 30 minutes to set up
2016 For an 11x7 pan use 1.5 times. If you can't bake right away it will keep in the fridge well, simply wait to do the topping until you are ready to bake
Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.
Whisk together the soy sauce, brown sugar, vinegar, sweet chili sauce, and dark sesame oil. Set aside.
While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isnâ€™t burning. Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender. Add the noodles and stir fry until the noodles are well-combined with the vegetables. Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce.
Serve immediatelyâ€“if you want, you can garnish individual servings with chopped cilantro, lime wedges, and black sesame seeds.
Cook noodles according to package directions.
In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, and soy sauce.
Cut tomatoes and cheese into 1/2 inch pieces and place in bowl. Mix in basil, olive oil, vinegar, garlic and red pepper flakes. Season with salt and pepper. Let stand at room temperature 30 minutes.
Meanwhile, cook pasta in large pot of boiling, salted water until al dente, about 9 minutes. Drain pasta and return to same pot. Add tomato mixture and toss over low heat until cheese begins to melt. Transfer pasta to platter. Garnish with basil leaves is desired.
2001â€¦2023 (Every Year)
Preheat oven to 375. In a food processor or blender, process pretzels into crumbs; add sugar and pulse until combined. Add butter and mix well. With machine running, add 2 tablespoons of limeade concentrate; process until well-mixed.
Spoon mixture into an ungreased 9-inch pie plate. With back of a spoon, press mixture firmly into bottom and up sides of pan to form a pie shell. Bake until set, about 10 minutes; place in freezer for 10 minutes until cool.
Meanwhile, in an electric mixer, combine ice cream, remaining limeade concentrate, tequila, liqueur and lime zest; mix until just blended. Spoon ice cream mixture into cooled pie shell. Freeze for 2 hours before cutting into 8 pieces.
Assemble, Blend, Process
2008, 2009, 2011, 2023
Place small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
Combine tofu, chocolate mixture and honey in the blender jar. Liquefy until smooth.
Pour filling into crust and refrigerate for 2 hours, or until the filling is set.
Next time, try using brewed coffee in place of the liqueur to make it more kid friendly.
For the filling: Preheat the oven to 350 degrees.
Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
For the topping: Cream the eggs and butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.
2002, 2004, 2008, 2009, 2020
Combine yogurt, cool whip and strawberries in a medium bowl. Stir gently until well combined. Soon into crust. Freeze 2 hours or until pie is firm enough to hold its shape when cut into slices and serve.
Preheat oven to 400.
Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13x9-inch baking dish coated with cooking spray.
Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
2012, 2013, 2015, 2017, 2018, 2020
Combine first 4 ingredients in a small bowl; stir well with a whisk.
Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion and 2 tablespoons green onions to pan; stir fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts. (Makes 5 servings. Serving size: about 1-3/4 cups rice mixture, about 1-1/4 teaspoons green onions, and 1 tablespoon peanuts.)
2012, 2013, 2015, 2020
Preheat oven to 350. Spray a 13x9-inch pan with cooking spray and set aside.
To make the topping, mix the flour, sugar and cinnamon together in a small bowl. Cut in butter until mixture resembles coarse meal.
To make the batter, sift the flour, sugar, baking powder and salt into large bowl and set aside. To a small bowl add oil, applesauce, milk, eggs and vanilla and mix until well blended. Add liquid mixture to flour mixture and stir until batter is just blended. Do not over mix. Fold in apple.
Pour batter into prepared pan and sprinkle evenly with crumb topping. Bake until a knife inserted into the center of the coffee cake comes out clean, about 40 minutes. Cool in pans for about 15 minutes before serving.
4 Points Each; 81 for Entire Recipe
Preheat oven to 425 degrees.
In a medium bowl, combine baking mix, milk and egg. Whisk just until the large lumps disappear. (The batter should have small lumps.) Pour batter into a 9x9-inch baking pan coated with cooking spray; sprinkle blueberries or chocolate chips over batter.
Bake for 13 to 15 minutes or until the top is light golden brown. Sprinkle with powdered sugar if desired. Slice and serve with maple syrup.
2013, 2014, 2016, 2017, 2020
Preheat oven to 350.
Combine first 3 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Combine flour, whole wheat flour, baking powder, baking soda, salt and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Fold in chocolate chips.
Spoon batter into 4-mini loaf pans coated with cooking spray. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. (Can make 24 muffins, 16 minutes in oven.) Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
2011â€¦2022 (Every Year)
5+ Large scoops per loaf
Preheat oven to 400. Spray an 8-inch-square baking pan with cooking spray or line 12 muffin cups with paper liners.
Combine corn meal, flour, sugar, baking powder and salt in a medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
Bake for 20 to 25 minutes (square pan) or 15 minutes for muffins or until wooden pick inserted in center comes out clean. Serve warm.
2008â€¦2023 (Every Year)
Preheat oven to 425. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.
2000, 2002, 2015, 2016, 2017
In a medium mixing bowl stir together the flours, brown sugar, baking powder, baking soda and salt. Make a well in the center of the dry mixture; set aside.
In another medium mixing bowl combine the egg, buttermilk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8-10 standard-size pancakes or 24 dollar-size pancakes.
2007â€¦2023 (Every Year)
Preheat oven to 375 degrees.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. With a pastry cutter or your fingers, cut in 1/2 cup cold butter until mixture resembles coarse crumbs with a few pea-size pieces remaining. In a small bowl, whisk together buttermilk and 3 tablespoons honey. Add to flour mixture and stir with a fork until dough just comes together. (Dough will be slightly sticky; do not overmix.) With two large spoons, drop 10 mounds of dough, 2 inches apart, on two parchment-lined baking sheets.
Bake until biscuits are golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscuits on parchment to wire racks and let cool. Meanwhile, in a small bowl, mix 1/4 cup butter and 2 tablespoons honey until combined. Serve honey butter with biscuits.
2012, 2020, 2021, 2023
Preheat the oven to 375Â°F. Lightly grease an 8' square or 9' round pan.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese. Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened.
Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan. Bake the bread for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200Â°F.
Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It's tempting, but wait about 20 minutes before cutting the bread, if you can; it's a bit crumbly when hot.
Preheat the oven to 350Â°F. Spray a 9x13-inch pan (or two 9-inch-round cake pans) with cooking spray.
Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.
Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Set it aside.
To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps. Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9' round pans, spread 1 1/3 cups batter in each pan. Sprinkle the filling evenly atop the batter. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter. Sprinkle the topping over the batter in the pan.
Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9' x 13' pan, 50 to 55 minutes for the 9' round pans. When pressed gently in the middle, the cake should spring back. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
Tips from our bakers: *It's easy to spread half the batter in the pan when you know how much it weighs. If you have a kitchen scale, half the batter weighs about 28 ounces. * Want to prepare this coffeecake the night before, then bake in the morning? It's easy; simply cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you'll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.
Preheat oven to 325 degrees.
Cream together butter and sugar in the bowl of an electric mixer. Add remaining ingredients and mix well. Pour batter into a greased 8-inch or 9-inch baking pan and bake for one hour.
In large bowl, mix flour, sugar, baking powder and salt. Stir in cranberries, walnuts, lemon and orange zest. Set aside. In another bowl, whisk eggs, milk and butter. Make a well in center of flour mixture and pour in egg mixture stirring with a fork just until dry mixture is moistened. Pour the mixture into greased and floured 9x5-inch loaf pan. Bake at 350 until top is golden-brown and toothpick inserted into the center comes out clean (60 minutes). Cool 15 minutes. Remove from pan; cool on a rack. Makes 1 loaf.
Preheat oven to 325. Grease large cookie sheet. In large bowl, stir together flour, sugar, baking powder, and salt. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Stir in ricotta, dried cherries, pecans, vanilla, lemon peel and eggs until well combined.
Turn dough onto lightly floured surface. With floured hands, gently knead dough two or three times to blend. With floured rolling pin, roll dough into 10x8-inch oval. Fold oval lengthwise, bringing top half over so that bottom of dough extends by about 1 inch.
Place stollen on prepared cookie sheet. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Transfer stollen to wire rack; cool completely. Sprinkle with confectioners' sugar to coat just before serving if you like.
3 small loaves - about 12.5oz. Each - 35 to 40 minutes
Preheat the oven to 350. Generously butter 2 (9 by 5-inch) bread pans.
Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins.
Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans.
Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.
2011, 2014, 2016
Into a large bowl sift together the flour, baking powder, salt and baking soda, and stir in the raisins and caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough and with floured hands shape each half into a round loaf. Transfer the loaves to a lightly greased baking sheet. Cut an X, 1/4-inch deep, across the tops of the loaves with a sharp knife and bake in the middle of a preheated 350 degree oven for 45-55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let cool.
2001, 2002, 2003
Preheat oven to 350.
Combine flour and next 5 ingredients (through cloves) in a bowl, stirring well. Combine sugar, oil, and egg in a large bowl; beat with a mixer at medium speed until combined. Stir in molasses and applesauce.
Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake for 35 minutes or until a wooden pick inserted into the center comes out clean.
Cool in pan on a wire rack for 15 minutes. Cut into squares.
Pour the oil in a medium skillet over medium heat. Add the onions and cook until translucent, stirring occasionally. Add the peppers and cook for 1 more minute. Remove from heat and cool to room temperature.
Preheaat the oven to 375 degrees. Grease a 9x9-inch pand that's at least 2 inces deep, or a shallow 2-quart casserole dish.
In a large bowl, combine the cornmeal and milk. Stir in the sugar, cottage cheese, eggs, salt, pepper and baking powder. Stir in the corn kernels and cooled onion mixture. Stir in the cheese and then transfer the batter to the prepared pan.
Bake for 40 to 45 minutes, until the center doesn't wobble when lightly touched with your finger. Remove from the oven, serve warm.
Preheat oven to 350.
Spray 2 standard loaf pans or 8 mini-loaf pans with non-stick cooking spray and set aside.
In a large mixing bowl stir together last 8 ingredients (flour through cloves). In a smaller bowl lightly beat eggs; whisk in sugar, oil, pumpkin and water until well blended. Add wet ingredients to dry mixture and stir until just combined. Pour into prepared pans and bake for 1 to 1-1/2 hours for standard loaf pans and 45 minutes for mini-loaf pans. Cool to room temperature before serving.
2000â€¦2023 (Every Year)
4 Muffin Scoops per mini-loaf
To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder.
Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (or alternative), and egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking.
Heat a lightly greased griddle to 350Â°F (if you've got a griddle with a temperature setting; if not, medium-hot will do). Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4' diameter pancake.
When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
Yield: a batch using 1 cup of the mix will make about 5 to 8 pancakes, depending on size.
Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt; reduce heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes.
Drain potatoes thoroughly, then spread out on rimmed baking. Mix 2 tablespoons pickle juice and mustard together in small bowl; drizzle pickle juice mixture over potatoes and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion and celery in large bowl. Toss in cooled potatoes, cover and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk.
To prepare slaw, combine apple, broccoli slaw and dried cherries. Drizzle with vinaigrette; toss well to combine. Sprinkle with sunflower seeds; chill for up to 3 hours.
Whisk all ingredients together (except for coleslaw mix) in a large bowl until well blended. Add coleslaw mix; stir to combine. Cover, tossing occasionally. Refrigerate until ready to serve.
Cook spaghetti in large pot of boiling salted water until just tender but still firm to the bite. Drain; rinse with cold water and drain well. Place spaghetti in large bowl; add 1 teaspoon sesame oil and toss to blend. Add carrot, bell pepper, jicama and spinach to bowl.
Whisk next 4 ingredients and remaining 3 teaspoons sesame oil in small bowl to blend. Season dressing with salt and pepper. Add dressing to salad and toss to combine.
Divide salad among bowls and serve.
Whisk first 7 ingredients together in a large bowl. Stir in cilantro. Add coleslaw mix; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour.
Great for seafood tacos!
2016, 2017, 2018, 2020, 2023
Place blueberries in blender container and blend at high speed. Combine blueberries, sugar and marshmallows in a medium bowl. Chill, covered, overnight. Add grapes, apples, and pecans to blueberry mixture. Fold in whipped cream. Serve chilled.
2001, 2003, 2004
Whisk together the orange juice concentrate, rice vinegar and oil in a small bowl. Combine remaining ingredients in a large bowl and toss the dressing. Season to taste with salt and pepper.
3 Points per Serving; 30 Points Total
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.
2012â€¦2017, 2021, 2022, 2023
Combine vinegar, chili sauce, sesame oil, and soy sauce in a large bowl, stirring with a whisk. Add coleslaw mix; toss to coat. Sprinkle with fresh basil.
If you double the recipe, you only really need 1-1/2 tsp. sesame oil.
Crush noodles slightly; place in colander. Pour boiling water over noodles to soften slightly. Drain well. In a large mixing bowl, combine noodles, vinegar, sugar, oil, pepper, and salt; shake to mix well. Pour over cabbage mixture and toss. Cover and chill several hours or overnight. Before serving, stir in almonds.
2003, 2004, 2005, 2010, 2016
In a medium saucepan, heat oil over medium heat. Cook and stir almonds in the oil until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Use your own discretion with the dressing. I only used about half.
In a large bowl, dump in both bags of coleslaw mix. In a smaller bowl, combine the rest of the ingredients. Whisk vigorously until thoroughly combined.
Pour mixture over coleslaw mix. With a spoon, toss cole slaw to combine. Put cover on bowl and put in the refrigerator to set overnight. Stir before serving.
Whisk together sugar, salt, pepper, oil and vinegar. Add onions and beans and mix together. Cover and refrigerate at least 24 hours. Serve chilled.
2000â€¦2017, 2020, 2021
In a covered saucepan cook potatoes in boiling water for 20-25 minutes or till just tender; drain well. Peel and cube potatoes.
In a very large bowl whisk together mayonnaise or salad dressing, vinegar, mustard, salt and pepper. Add celery, green pepper and onion. Add potatoes and eggs. Toss lightly to mix. Cover and chill for 6 to 24 hours.
In a medium bowl combine cucumber, red onion, cilantro and red pepper flakes; set aside.
In a small bowl or measuring cup combine remaining ingredients and adjust seasoning to taste. Mix with vegetables and refrigerate for at least 3 hours.
2004â€¦2015, 2017, 2020, 2022
Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.
Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.
Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with olive oil, balsamic vinegar, cherry tomatoes, mozzarella and basil Season with salt and pepper.
2018, 2019, 2020, 2023
Bring chicken or vegetable stock to a boil and cook orzo according to package directions. Drain; rinse with cold water to stop cooking and put in a large bowl. Set aside.
Heat olive oil in a non-stick skillet over medium heat. Add zucchini, onion and garlic; sautÃ© until lightly golden. Add spices to zucchini mixture, stir thoroughly and remove from heat.
Combine with cheese and cooked orzo; salt to taste. Serve cool or at room temperature.
2010, 2012, 2022
Combine all ingredients in a sealed jar and shake. Store in the fridge until ready to use. (Serving size is about 2 tablespoons.)
Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally. Yield: about 12 cups (serving size: 1/2 cup).
Whisk all ingredients together in bowl; refrigerate until ready to use.
Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 2 times. Add basil, cheese and salt; process until finely minced, scraping sides of bowl once. Yield 3/4 cup (serving size: 1 tablespoon)
Preheat oven to 425 degrees.
Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic and thyme.
Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Toast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times until chunky. Let cool completely; transfer to an airtight container.
In a medium mixing bowl combine flour, the 2 tablespoons sugar, the baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
In a medium mixing bowl combine eggs, whipping cream and currants or raisins. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Quickly knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut into 16 squares.
Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with additional sugar. Bake in a 400 degree oven for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm.
2000, 2002, 2005, 2011, 2013, 2014, 2015, 2017
Preheat oven to 425 degrees. In a foil-lined, 8-inch square baking dish, combine potatoes, broth, vinegar, and garlic; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.
Preheat oven to 375.
SautÃ© onion and garlic in olive oil. Spread barley into 1.5-quart baking dish. Add the cooked onion and garlic. Bring broth to a boil, then immediately stir in seasonings and pour liquid over barley. Cover baking dish tightly. Bake about 1 hour, until barley is tender. Remove dish from oven and uncover; fluff with a fork and serve.
2007, 2008, 2009
Core Total Recipe: 15 Points, 2 Points per Serving
Prepare rice according to package directions; transfer to a bowl when cooking is complete.
Whisk together the vinegar, sugar, olive oil, salt and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.
2006, 2009, 2023
Mix apples with salt, lemon juice and vanilla in slow cooker. Pour boiling water over apple mixture. Cover and cook on high for 3-4 hours.
Cook brown rice according to package directions.
Meanwhile, in a blender, combine cilantro, lime juice, water, oil, garlic; blend until smooth. Add salt to taste. Stir into cooked rice, and fluff with a fork.
2015, 2016, 2017
In blender blend together the peanut butter, 2 tablespoons of the sesame oil, soy sauce, water, garlic, gingerroot, vinegar, sugar, chili paste and a pinch of salt. In a kettle of boiling water cook the noodles until they are al dente, drain them in a colander, the rinse them well under cold water. Drain the noodles well, in a bowl toss them with the remaining 1/2 tablespoon sesame oil, and mound them on a platter. Drizzle the noodles with the sesame mixture and sprinkle them with the scallion.
Heat oil in a medium skillet over medium heat. Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat and let stand for 5 minutes. Stir in tomatoes, tarragon (or basil) and salt.
2009â€¦2023 (Every Year)
In a medium bowl, gently fold together cranberries, oranges, walnuts and pecans. Chill for at least 1 hour.
2003, 2004, 2005
Bring sugar and water to a boil in a saucepan, stirring until sugar dissolves. Add cranberries, zest and liqueur; return to a boil, reduce heat and simmer 10 minutes. If desired, stir in toasted nuts. Cover and chill 1 hour or until firm.
2007, 2008, 2009
2 Points per Serving Core if sugar substitute is used.
Over medium heat, add olive oil to a medium saucepan. Add leeks and garlic and cook 1-2 minutes. Add crimini mushrooms; cook 3 minutes or until mushrooms soften slightly. Stir in rice; cook until rice becomes slightly translucent, stirring occasionally, about 4 minutes. Rice may brown slightly.
Stir in chicken stock and bring to a boil. Add salt; reduce heat to medium-low. Cover and cook 45-50 minutes or until rice is tender. Stir in pepper and add more salt to taste.
Spray a large slow cooker (I used a 6-quart crockpot) with nonstick spray.
In a small saucepan over medium heat, melt the butter. Add the onion and sautÃ© until tender. Stir in the garlic powder. Briskly whisk in the flour; cook for about 1 minute. Very slowly add the milk whisking constantly until thickened.
Reduce the heat to low and allow to simmer and thicken. Remove from heat and stir in the sour cream.
Pour the creamy base into the prepared slow cooker insert. Top with the hash browns and shredded cheddar cheese. Add salt and pepper and stir everything together.
Cover and cook on high for 2-3 hours. Remove the lid and allow to cook another 30 minutes to an hour to get crispier on top.
Heat oil in a medium saucepan over medium-high heat. Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally. Remove from pan. Set aside.
Pour remaining olive oil in pan. Add onion; sautÃ© 5 minutes or until tender. Stir in rice, cumin and garlic; cook 1 minute. Add chicken stock, pepper, salt, diced tomatoes and chilies to pan; bring to a boil. Cover, reduce heat and simmer for 1 hour. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice. Yield: 16 servings (serving size:1/2 cup).
Heat oil over medium heat and sautÃ© onions, garlic, carrots, peppers and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning salt. Stir in chicken or shrimp if using and stir until heated through.
2016, 2017, 2018, 2020, 2023
Preheat oven to 400.
Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400 for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.
Trim the ends off of the beans and drop them into rapidly boiling water. Cook until they are still crunchy, for 5 minutes only, do not overcook.
Drain the beans and cool them with cold water to stop them from cooking further. Then dry the beans off and toss them in a bowl with the olive oil, garlic, bay leaves and salt.
Use a vegetable peeler to remove 4 strips of yellow zest from the outside of the lemon. Be careful to remove just the yellow outermost layer of the rind, leaving the more bitter-tasting white part of the rind alone. Add these to the beans, toss well, and let the salad stand at room temperature for several hours until the flavors merge. (In the meantime, juice the lemon and reserve 1-2 tablespoons of the juice.)
Remove the bay leaves, toss well with reserved lemon juice, and serve.
2012, 2015, 2017
Mix all ingredients except potatoes in large bowl. Add potatoes and toss until well coated. Pour into a slightly greased 13x9x2-inch baking pan or on shallow baking sheet. Bake at 425 for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.
In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes.
Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.
Place rice in fine-mesh strainer and rinse under cold running water for 1-1/2 minutes. Shake strainer vigorously to remove all excess water; set aside.
Process tomato, jalapeno, 1-1/2 teaspoons salt, garlic and 1/4 teaspoon pepper in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Transfer mixture to 4-cup liquid measuring cup. Stir to deflate foam, if necessary, then add enough broth to equal 2-1/2 cups.
Heat oil in large saucepan over medium-high heat until shimmering. Add rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Add tomato paste and cook, stirring constantly, until mixture is uniformly colored, about 1 minute. Add tomato mixture and bring to boil. Stir rice, cover, and reduce heat to low. Cook for 20 minutes.
Let stand, covered, off heat for 10 minutes. Stir in cilantro and season with salt and pepper to taste. Transfer rice to serving bowl. Serve with lime wedges
Combine all ingredients in a large microwave-safe dish. Cover and microwave at high 20 minutes or until apples are soft, stirring occasionally.
You can use quite a few more apples if you need to use them up. Keep everything else the same.
In a stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook until al dente, 7 to 10 minutes. Drain well and place in a large bowl. Set aside.
In a bowl, whisk together the remaining ingredients. Pour the dressing over the noodles and toss well. Let set at least 10 minutes before serving. Garnish with chopped scallions, if using.
Combine carrots, water, sugar and 1/2 teaspoon salt in slow cooker. Cover and cook until carrots are tender, 4 to 6 hours on low.
Drain carrots, then return to slow cooker. Stir in marmalade, butter and sage. Season with salt and pepper to taste and serve. (This dish can be held on warm setting for 1 to 2 hours before serving; loosen with additional hot water as needed before serving.)
Preheat oven to 450. Cut potatoes into 'thick' french fry lengths, leaving the skin on. In a large bowl, combine olive oil, salt pepper and paprika. Add potatoes and toss to coat thoroughly.
Using a non-stick cookie sheet sprayed with cooking spray, arrange the potatoes in a single layer. Place on upper rack in oven an bake for 20 minutes. Turn potatoes and continue baking for an additional 10-15 minutes or until crispy and golden.
Preheat oven to 400 degrees.
In a medium baking pan, toss together the potatoes, red bell pepper, carrots, parsnips, and olive oil. Season with paprika, salt and pepper. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
In a heated skillet, saute potatoes in olive oil until lightly browned on all sides; stirring frequently. Mix parsley and garlic together and add to the browned potatoes, tossing to combine all ingredients. Continue cooking for about 2-3 minutes. Season with salt and pepper and serve.
Rinse the beans well in a colander, and dump into the crockpot. Add enough water so the beans are fully immersed, with two to three inches of water on top. Put the lid on your crockpot. Do not turn on.
Let them soak overnight.
In the morning, drain and rinse the beans under cold running water. Put them back in the crockpot with enough clean water to cover the beans with about an inch of water. Stir in the cumin and coriander. Peel and cut the onions in half, and put them in the crockpot. Peel all of the garlic, but toss them in whole. Add the jalapeÃ±o pepper.
Cover the crock and cook on low for 8-10 hours, or until the beans are tender. Fish out the onion. If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with the smooshing and for added flavor.
Using a potato smasher, or hand mixer, mash the beans. You can just start using the beans, or you can scoop hunks of smooshed beans out of the crock and fry them on the stove top with a bit of butter or olive oil. Season to taste.
Put oven rack in middle position and preheat oven to 425.
Toss broccoli with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 20 to 25 minutes.
For roasted broccoli and cauliflower at the same time, heat oven to 425. Roast cauliflower only for 10 minutes. Stir; add prepared broccoli and roast for an additional 10 minutes. Stir again and roast for 10-15 additional minutes.
If roasting broccolini too, add to pan for the last 15 minutes of cooking.
Put oven rack in middle position and preheat oven to 450.
Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.
Preheat oven to 400 degrees. Split the potatoes in half lengthwise, and cut the onions in half crosswise.
Pour the oil on an aluminum jelly roll pan. Sprinkle the salt over the potatoes and onions, and place them cut side down in one layer on the oiled pan. Place the pan on the bottom rack of the oven (or, if you want the underside of your vegetables very crusty, on the oven floor). Bake for 40 minutes, until the potatoes and onions are tender when pierced with a fork, lightly browned on top, and dark brown on the underside.
Set the potatoes and onions aide to rest for 10 minutes, lift with a spatula and serve.
In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.
Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.
Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.
Preheat oven to 450 degrees.
Snap off tough ends of the asparagus spears. Combine asparagus and the remaining ingredients in a jelly-roll pan, turning asparagus to coat.
Bake at 450 degrees for 10 minutes or until the asparagus is crisp-tender; turn once.
Put the beans, water, crushed red pepper, salt, and black pepper into the slow cooker and stir. Cover and cook on low until the beans are tender but not falling apart (7 to 9 hours). The time will vary depending on the size and age of the beans. Once cooked, turn off the slow cooker. If you leave the beans in the slow cooker for a while, they will continue to absorb the liquid as they cool, making them more tender and creamy.
To turn whole pintos into a healthy version of refried beans, sautÃ© a little onion and garlic in olive oil until tender, add the beans and some of the cooking liquid, and cook for a few minutes. Then, mash with a fork or puree in a blender.
In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose the seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and grape juice; pour over fruit.
Cook, covered, on low 3-4 hours or until heated through. Discard spice bag. Remove with a slotted spoon.
Place oil and onions in a saucepan, and cook over high heat for 8 to 10 minutes, until the onions are nicely browned.
Add the stock, salt, and pepper, and bring the mixture to a strong boil. Meanwhile, place the bread cubes in soup bowls and sprinkle with cheese on top. Pour the boiling stock and onion mixture into bowls and mix well. Sprinkle the chives on top, and serve immediately.
Heat butter in a large skillet over medium-high heat. Add the leeks and sautÃ© until softened, 2 to 3 minutes. Transfer the leeks to the insert of a 5- to 7-quart slow cooker and add the potatoes and broth. Cover the slow cooker and cook on high for 3 hours or on low for 5 to 6 hours, until the potatoes are tender. Using an immersion blender, puree the soup, or cool the soup and puree it in a blender.
Reduce the heat to low and add the milk. Cover the slow cooker and cook for an additional 1 hour. Season with salt and pepper.
Serve the soup with cheese, onions, bacon and sour cream for garnish.
2012, 2013, 2015- 2017, 2020-2022
Melt butter in 12-inch skillet over medium-high heat. Add tomatoes, onion, sugar, tomato paste, and 1/2 teaspoon salt and cook until tomatoes are dry and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup broth, scraping up any brown bits; transfer to slow cooker.
Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker. Cover and cook until tomatoes begin to break down, 4 to 6 hours on low.
Discard bay leaves. Working in batches, puree soup in blender until smooth, then transfer to large saucepan. Stir in milk, sherry, and cayenne and add additional chicken broth as needed to adjust soup consistency. Reheat soup over medium-low heat until hot. Season with salt and pepper to taste and serve.
In a large nonreactive soup pot, sautÃ© the onions and celery in the oil for about 10 minutes on medium-high heat, until the onions are soft and translucent. Add the bell peppers and sautÃ© for 5 more minutes. Stir in the cayenne and garam masala or curry powder. Add the rice, tomatoes, water and salt and stir well. Cover and bring to a boil; then reduce the heat and simmer for about 40 minutes, until the rice is tender.
Whisk in the peanut butter, sugar and lime juice. Top each serving with chopped cilantro and scallions, if you like.
2008-2012, 2015-2017, 2020
Boil the potatoes in the water until very soft and then drain, reserving the cooking liquid. In a blender, combine the potatoes with about 1 cup of the cooking liquid or stock and puree; then transfer to a soup pot. Combine the chickpeas, mint and about 2 cups of the cooking liquid and/or stock and blend until very smooth. Add the chickpea puree to the soup pot and heat gently, stirring frequently.
Meanwhile, in a skillet, heat the oil and sautÃ© the onions, garlic, salt, cumin, coriander, turmeric, cayenne and black pepper until the onions are translucent, about 10 minutes. Stir the sautÃ©ed onions into the soup. If the soup is too thick, add more cooking liquid, water or stock. When the soup is hot, stir in the diced tomatoes and cook for a few more minutes. Add more salt and black pepper to taste.
Serve topped with parsley and offer lemon wedges on the side.
2008, 2009, 2010, 2017
In a large stockpot, combine first 10 ingredients and 12 cups water; bring to a boil. Reduce heat; cover. Simmer 1-1/2 hours or until beans are tender. Add tomatoes, garlic, pasta, zucchini and carrots. Bring mixture to a boil. Reduce heat; simmer 20 minutes or until pasta is tender.
2003, 2006, 2007, 2008
Heat canola oil In a large saucepan over medium high heat. Add onion and garlic to pan and sautÃ© until onions are slightly softened. Add the tomatoes and bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans and broth; simmer for 15 minutes. Stir in cilantro.
Garnish soup with tortilla strips. Serve with sour cream and cheese if desired
Heat oil in a large saucepan over medium-high heat. Add garlic; sautÃ© 1 minute. Stir in water chile powder, cumin, beans, green chiles and salsa. Bring to a boil; reduce heat and simmer 1 minute.
Place 3 cups of soup mixture in a blender or food processor; process until smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese and serve.
Warm olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and sautÃ© until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve. Serving size is about 1 cup. (8 cups total recipe.)
2007â€¦2023 (Every Year)
Combine first 9 ingredients in a crock pot. Cover and cook on low, 4-6 hours, until carrots are tender. Stir in pasta and continue cooking on low for about 30 minutes, until pasta is tender. Ladle into bowls and serve. Serving size is about 1 cup. (8 cups total recipe.)
CP: Add all ingredients to crock-pot. Cover and cook on low 8-10 hours or high for 4-6. Peas will literally disintegrate when soup is done.
IP: Add all ingredients to Instant Pot. Cook for 15 minutes on High Pressure using a Natural Release.
If you're using link sausage, remove the casings and crumble into a large soup pot.
Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked. Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked.
Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so.
Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.
2010, 2017, 2019
Place all the ingredients in the pan according to the order in the manufacturerâ€™s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Assemble, Bread Machine