PISTACHIO CAKE WITH WALNUTS RECIPE

Found here https://www.tasteofhome.com/recipes/pistachio-cake-with-walnuts

INGREDIENTS
1 package white cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
3 large eggs
1 cup club soda
3/4 cup canola oil
1 cup chopped walnuts

FROSTING:
1 package (3.4 ounces) instant pistachio pudding mix
1 cup 2% milk
1 carton (8 ounces) frozen whipped topping, thawed

DIRECTIONS
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, combine the first five ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in walnuts. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute. Fold in whipped topping. Spread over cake. Refrigerate leftovers. Yield: 12 servings.
Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.
Originally published as Pistachio Cake with Walnuts in Taste of Home April/May 2013
Fudge-Bottom Candy Crunch Pie - Kraft Recipes
served by Kraft Recipes

NUTRITIONAL FACTS
1 slice: 476 calories, 27g fat (6g saturated fat), 54mg cholesterol, 534mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 5g protein.

WINNING APRICOT BARS RECIPE

Found https://www.tasteofhome.com/recipes/winning-apricot-bars

Publisher Photo This recipe is "down-home" baking at its best, and it really represents all regions of the country! It's won blue ribbons at county fairs and cookie contests in several states! This treat is easy to make, and it's perfect for potluck suppers, bake sales, lunch boxes or just plain snacking. —Jill Moritz, Irvine, California

Featured In: 57 Bake Sale Recipes That’ll Earn Big Bucks
MAKES: 24 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling

INGREDIENTS
3/4 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

DIRECTIONS
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts.
Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Apricot Bars in Country December/January 1991, p47

Crockpot Cabbage Roll Soup

Crockpot Cabbage Roll Soup is going to become a staple to your weekly menu plan. Warm, hearty and wholesome.

YIELD: 12 SERVINGS

TOTAL TIME: 3 HOURS 20 MINUTES

PREP TIME: 20 MINUTES

COOK TIME: 3 HOURS

Crockpot Cabbage Roll Soup

Cabbage, onion, beef, and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crockpot. This creates a nutritious and tasty soup that will warm your belly from the inside out!

INGREDIENTS:

1 lb thick bacon, diced
1 large onion, diced
3 cloves garlic, minced
1 lb lean ground beef
2/3 cup uncooked long grain rice
6-8 cups cabbage, chopped
1 (28 ounce) can diced tomatoes
1 (10 oz) can tomato soup
2 tablespoons tomato paste
5-6 cups beef broth
1 1/2 cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
salt and pepper, to taste
parsley for garnish

DIRECTIONS:

In a skillet, cook bacon until crisp and drain on paper towels leaving about 1 tablespoon bacon grease in the skillet.
Brown onion and beef in the bacon fat. Once browned, drain excess fat and add to a 6qt (or larger) slow cooker.
Add all remaining ingredients to the low cooker and stir to combine (it will be very full).
Cover and cook on high 3-4 hours or low 6-7 hours until rice is fully cooked.
Stir in half of cooked bacon.
Spoon into bowls, top with remaining bacon and parsley if desired.

NUTRITION INFORMATION

Yield: 12 servings, Serving Size:

Amount Per Serving:
Calories: 198 Calories
©Holly Nilsson for SpendWithPennies.com

Hungarian Goulash

Ingredients

GOULASH:
2 med onions, chopped
2 T vegetable oil
Dash of salt
2 T (15 g) sweet paprika
1 T (7.5 g) hot paprika
1½-2 lbs (680-907 g) boneless chuck, trimmed and cut into 1-inch cubes
½ tsp (1.5 g) whole peppercorns, lightly crushed
3 lg bay leaves
1 red bell pepper, seeded & sliced
1 lg tomato, peeled & chopped into large chunks
3 med carrots, peeled & sliced
2 med turnips, peeled & sliced
4 cloves garlic, peeled and finely chopped
½ tsp (1.5 g) ground caraway seeds
2 lg (907 g) boiling potatoes, peeled and sliced
Salt and pepper to taste

CSIPETKE (DUMPLINGS)
1 lg egg
Dash of salt
3-4 T (8-10 g) flour, plus more for dusting

Directions
In a large stockpot, lightly sauté onions in oil with salt; cover and cook over low until softened. Remove from heat; add paprika, stirring to combine. Add beef, peppercorns, bay leaves, bell pepper and tomato. Add water to cover. Cover pot and simmer until meat is tender, about 1½ hours.

Meanwhile, make csipetke: Whisk egg in a small bowl; remove ⅔ of egg and reserve for other use. Add salt to remaining egg, whisking to combine. Gradually add flour, kneading with your hands until you have a firm, smooth ball of dough (exact amount of flour will vary). Dust a plate with additional flour. Pinch off pea-sized dumplings from dough and roll between your fingers; placing on floured plate. Set aside. Once meat is tender, add carrots, turnips, garlic, and caraway to pot. Add water to cover. After 10 minutes, add potatoes. Continue simmering 20 more minutes, or until all ingredients are tender. Add salt and pepper to taste. Add csipetke and cook 5 more minutes; remove bay leaves before serving.

Prep time: 12 minutes.Cook time: 2 hours, 5 minutes.Makes 6 servings.

S’mores Rice Krispies Treats

Found here http://lemon-sugar.com/2013/09/smores-rice-krispies-treats.html/

Prep time 20 mins
Cook time 5 mins
Total time 30 mins

A quick and easy variation on the traditional marshmallow krispie treat, this delicious snack is perfect for an after school snack. Recipe source: Food Family Finds

Ingredients
Bottom Layer:
4 Tablespoons unsalted butter
3 cups small marshmallows
5 cups Golden Grahams cereal
Middle Layer:
8 Tablespoons unsalted butter
6 cups small marshmallows plus 3 cups, divided
7 cups Rice Krispies cereal
Top Layer:
1 12-ounce bag milk chocolate chips (or chunks, chopped)

Instructions
Preheat oven to 350 degrees (F).
Prepare a 9x13 baking pan with cooking spray and parchment. (Allow the flaps of parchment to hang over the sides of the pan for easy removal. Set aside.
Over medium heat in a large pot, melt 4 Tablespoons of butter, taking care not to let it brown.
Add 3 cups of marshmallows and stir slowly just until melted.
Remove from heat and mix in Golden Grahams cereal.
Pour the mixture into the prepared pan, and use the back of a spatula to press it down into an even layer. If it helps, coat your hands with cooking spray.
Using the same pot over medium heat, melt 8 Tablespoons of butter.
Add 6 cups of marshmallows and stir slowly just until melted.
Remove from heat and mix in Rice Krispies cereal, stirring until just coated.
Then add the remaining 3 cups of marshmallows and mix.
Spread Spread the mixture over the Golden Grahams mixture and use the same method to smooth it into an even layer.
Sprinkle chocolate chips over the top in an even layer.
Bake for 5 minutes, or until the chips soften.

Cut into squares, and enjoy!

S’mores Pie

Found here http://tastykitchen.com/blog/2015/08/smores-pie/

Description
You will want S’more of this delicious pie! No bonfire necessary!

Ingredients
1 stick Softened Butter
½ cups White Sugar
1 whole Egg
1 teaspoon Vanilla
1 cup Flour
1 cup Graham Cracker Crumbs
1 teaspoon Baking Powder
7 ounces, weight Container Of Marshmallow Creme
8 whole (1.55 Oz Bars) Hershey's Chocolate Bars, Unwrapped
1 cup Marshmallows
¼ cups Chocolate Chips

Preparation Instructions
Preheat oven to 350°F and spray a 9″ pie pan with baking spray.

In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs, and baking powder.

Divide the dough in half. Press half the dough in the bottom and up the sides of the prepared pie pan. Evenly spread the Marshmallow Creme over the bottom crust. Separate chocolate squares and place on top of the Marshmallow Creme. Place 1 cup of marshmallows on top.

Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will still show through and that is great!). Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.

Remove pan from oven and set it on a wire rack. Cool completely before cutting, or you will have a gooey mess. Not that I know …

Hershey S’mores Cupcakes

Found https://toponein.blogspot.com/2017/07/hershey-smores-cupcakes.html

Ingredients

For the crust:

1 1/3 cup graham crackers crumbs

5 Tablespoon sugar

5 Tablespoon unsalted butter-melted
For chocolate cupcakes:

1 cup sugar

3/4 cup plus 2 tablespoons all-purpose flour

6 tablespoons Hershey's Cocoa powder

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk- room temperature

1/2 cup vegetable oil

1 large egg-lightly beaten

1 teaspoon vanilla

1/2 cup boiling water

For marshmallow filling:

2 egg whites

1/2 cup sugar

1/4 teaspoon cream of tarter

1 teaspoon vanilla
For milk chocolate ganache:

1 cup heavy whipping cream

10 oz. milk chocolate-finely chopped

1/2 Tablespoon vegetable oil

Instructions

    To make the crust:
    Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside.
    In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.
    Press about 1 1/2 Tablespoon of the mixture into the bottom of each cupcake liners and bake 6 minutes, then set aside to cool.

    To make the cupcakes:
    In a large bowl combine cocoa, sugar, flour, baking powder, baking soda, and salt.
    Add oil, milk, egg, and vanilla. Beat for 2 minutes with a hand-held electric mixer on medium speed, then add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners over the crust (it should be 3/4 full)
    Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Set aside to cool in pan, then using a sharp knife or cupcake corer hollow out the centers of each cupcake(cut the top of each center and save for later to place it back onto the fillin).

    To make marshmallow filling:
    In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water shouldn’t touch the bottom of the bowl). Continue whisking over simmering water until egg mixture is warm to touch, then remove from heat and continue beating with the mixer until still peaks form. At the end add vanilla and mix well.
    Transfer the filling to a piping bag with round tip or use plastic bag and cut off the corner and fill the cupcakes. Place back the tops from centers of cupcakes.

    To make the ganache:
    On a low heat in a small sauce pan melt chopped milk chocolate with 1/2 Tablespoon vegetable oil, stirring until it’s completely smooth. Remove from heat and add cold heavy whipping cream, stir well until it’s evenly combine. Using a spoon spread the ganache onto the cupcakes. If the ganache is to runny place it in the fridge briefly to set before top the cupcakes.
    Store in the fridge.

Quick Low Carb Sugar-Free Shrimp Cocktail Sauce and Homemade Tomato Ketchup

Quick Low Carb Sugar-Free Shrimp Cocktail Sauce

December 21, 2016 by Brenda


Brenda’s Notes:

While the recipe does not include any sugar added, there are natural sugars in tomatoes within the salsa and ketchup which is why you see 1 gram in the nutrition info.
Read labels when purchasing store bought salsa as many do in fact include sugar.

Quick Blender Low Carb Sugar-Free Cocktail Sauce

Author: Brenda Bennett | Sugar-Free Mom
Nutrition Information
Serves: 16
Serving size: 1 ounce
Calories: 20
Fat: 0.7g
Saturated fat: 0g
Carbohydrates: 3.2g
Sugar: 1g
Sodium: 149mg
Fiber: 0.2g
Protein: 0.3g
Cholesterol: 1mg
Prep time:  3 mins
Total time:  3 mins


Ingredients

8 ounces mild or medium salsa (here's my homemade recipe)
8 ounces homemade sugar-free ketchup (below) or store bought
2 tbsp horseradish sauce
2 tsp lemon juice
1/4 tsp hot sauce or to taste (I used Tabasco)
Optional: pinch salt

Instructions
Add everything to your high powered blender and pulse 3-4 times or until desired consistency.
Taste and adjust spice and salt if needed.
Keep refrigerated until ready to serve.


Healthier Homemade Tomato Ketchup

May 6, 2013 by Brenda 42 Comments

It’s just the right texture and as smooth and luscious as what the kiddies are used to. You can increase the honey to 1/2 a cup if you think the family needs it as sweet as store bought ketchup. With the amount I used my kids liked it this way just fine, but it’s definitely not as sweet as bottled ketchup.

Typically on a bottle of ketchup a serving is only 1 tablespoon, but who has only a tablespoon of ketchup, ever?

 Notes on Sweetener:

You could substitute maple syrup for the honey or for a sugar free alternative you could sub erythritol or 1 tablespoon of powdered stevia.

UPDATE: I’ve made this in the blender without cooking anything on the stove but I eliminated the fresh onion and used some dried minced instead. I also skipped the honey and used erythritol to sweeten it. Using the blender and you can make this faster anytime you want. You can certainly still make it on the stove and I do think it provides a better mingling of flavors but in the blender is great for when you run out and have no time!


Healthier Homemade Tomato Ketchup

Author: Brenda Bennett
Nutrition Information
Serves: 30
Serving size: 2 tbsp

Calories: 35
Fat: 1g
Carbohydrates: 7g
Sugar: 5g
Sodium: 96mg
Fiber: 1g
Protein: 1g
Cholesterol: 0
Prep time:  5 mins
Cook time:  20 mins
Total time:  25 mins

Ingredients

1 tablespoon olive oil
2 garlic cloves minced
1 cup chopped onion or 1 tbsp. dried minced onion
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/4 cup honey or erythritol for sugar-free or stevia
1 teaspoon salt
28 ounce can tomato puree
12 ounce can tomato paste
1/2 teaspoon ground cloves
1/2 teaspoon oregano

Instructions
Heat oil and saute garlic until fragrant.
Add onion and cook until softened.
Pour in vinegars, honey and salt.
Bring to a boil.
Add tomato puree and paste.
Bring to a boil.
Add in cloves and oregano.
Cook until reduced and sauce thickens about 15-20 minutes.
Pour into blender and blend until smooth.
Refrigerate. Makes 30 ounces.

Notes
Weight Watchers PointsPlus: 1*

Poormans Soup

Found here http://recipepatch.com/poor-mans-soup-grandmas-secret-recipe/2/
Ingredients

1 to 1 1/2 lbs ground beef or ground turkey
1 can (10 oz) diced tomatoes and green chilies (or Rotel)
16 oz. package Del Monte frozen mixed vegetables
6-8 potatoes peeled and diced
1 small onion diced
6 beef bouillon cubes
8 cups water
salt and pepper to taste



Instructions

Brown meat on stove top and drain grease. Combine all ingredients, heat over low for about an hour. Add salt and pepper to taste and voila- dinner’s served! Enjoy this low-cost meal, which makes enough to serve a family of four for dinner and leftovers for lunch the next day.

This can also be prepared for the crockpot. Simply brown the beef or turkey and combine all ingredients in crockpot and cook on low for 6-8 hours.

Fresh ingredients can also be used if you have them, and are so delish!

Green Herb Salsa

Found in the NYTimes Cooking Section

INGREDIENTS
1 cup finely chopped parsley (1 3/4 ounces/50 grams)
1 ½ teaspoons finely grated lemon zest (from 1 small lemon)
¼ to ½ teaspoon salt, more to taste
⅔ cup extra-virgin olive oil
1 garlic clove
2 tablespoons red wine vinegar, more to taste

PREPARATION
Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you’re using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)

Tips
To vary the herbs, substitute half the parsley with basil, mint, marjoram or cilantro. Spoon basil salsa over poached eggs; mint or marjoram salsa over grilled fish; and cilantro salsa over beans and grilled corn.
To make the chef Travis Lett's green olive and preserved lemon tapenade, add 3 tablespoons roughly chopped, pitted Picholine or Lucques olives and the minced rind of half a rinsed preserved lemon. This version pairs particularly well with grilled fish and shellfish.
To make Italian salsa verde, add 8 anchovy filets, rinsed (if salt-packed) and finely chopped, and 2 teaspoons capers, rinsed and finely chopped. Serve alongside grilled chicken, steak or braised beef. Drizzle over boiled green beans, carrots and turnips. Spoon over hard-cooked eggs for a simple appetizer.
To make Moroccan chermoula, substitute cilantro for the parsley and lime juice for the vinegar. Omit the lemon zest and add 1 tablespoon finely grated fresh ginger, 1/2 teaspoon ground cumin and 1/2 jalapeño pepper, finely minced. Serve alongside grilled lamb or pan-fried chicken breasts. Use as a marinade for chicken, sole, tuna or halibut. Spread onto turkey sandwiches.
Or to make chimichurri, add a little finely chopped chili, and a finely chopped shallot or two, and maybe some oregano. Great with grilled steak.

OR

The Martha Stewart Version

INGREDIENTS

1/4 cup blanched almonds, toasted
1 small garlic clove
1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh basil leaves
2/3 cup extra-virgin olive oil
1/8 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 teaspoons white-wine vinegar or white balsamic vinegar

DIRECTIONS

Using a chef's knife (or food processor) finely chop almonds, garlic, and herbs. Stir (or blend) in oil and red-pepper flakes. Season with salt and pepper. (To store, refrigerate, up to 1 day.) Stir in vinegar just before serving.
COOK'S NOTES
Feel free to include any type of soft green herb, such as oregano, chives, and mint. You can also substitute pistachios, walnuts, or pine nuts for the almonds. If you use a food processor, the sauce will have a thicker texture.

Bavarian Pork Roast

Bavarian Pork Roast
Found http://tasteerecipe.com/2017/08/24/is-there-anything-better-than-bavarian-pork-roast/2/

Ingredients

3 lb pork roast, a smaller one is ok too

1 medium Granny Smith apple, cored and cut into 6 wedges

1 medium onion, peeled and cut into 6 wedges

2 lb bag Bavarian style sauerkraut (in refrigerated section, has caraway seeds in it)

3 Tbsp Domino brown sugar, packed

1/4 c white wine (like chardonnay)

8 large juniper berries (I get mine online)

2 McCormick medium bay leaves

1/2 tsp each salt and pepper, or to taste

2 Tbsp bacon fat

Instructions

1. Put a disposable slow cooker liner in a large bowl.

2. Put in the bag of sauerkraut, and push the apple and onion wedges down into the sauerkraut.

3. Sprinkle with wine, juniper berries, brown sugar, salt, pepper, and push bay leaf into sauerkraut.

4. Place roast on top, spread with bacon fat.

5. You can cook now, or do what I did, the next Am place your filled liner in slow cooker, turn on low and cook for 6 to 8 hours.

Super-Crispy Fried Chicken

Super-Crispy Fried Chicken
Fried Chicken: The universal way to show love.

Matty Matheson
MATTY MATHESON
AUG 28 2017, 6:00PM

Servings: 6-8
Prep: 28 hours
Total: 1 hour

Ingredients

2 (3-4 pound) chickens, broken down into 10 pieces each (breasts are cut into 2 pieces), backbone discarded
5 cups strained pickle juice
4 cups buttermilk
16 cups canola oil
6 cups all-purpose flour
4 tablespoon cayenne
1 tablespoon ground cloves
1 tablespoon ground coriander
1 tablespoon ground mace
1 tablespoon poultry seasoning
1 tablespoon smoked paprika
1 tablespoon sweet paprika
1 tablespoon whole fennel seed
4 tablespoons kosher salt, plus more
1 tablespoon freshly ground black pepper
hot sauce, for serving
lemon wedges, for serving
slices of white bread, for serving


Directions

1. In a large bucket or pot, submerge the chicken pieces in the pickle brine. Refrigerate for 24 hours or up to 3 days.

2. Remove the chicken pieces from the pickle brine and submerge it in the buttermilk. Refrigerate for another 4 hours or up to 24 hours.

3. In a large bowl, combine the flour with the spices. Generously season chicken all over with salt and pepper. Dredge chicken pieces in flour, shaking off excess.

4. Heat 4-inches of oil in a large saucepan over medium until a deep-fry thermometer reads 325°F|160°C.

5. Working in batches, fry the chicken, turning occasionally, until it is cooked through and dark brown, 15 minutes for white meat, 20 minutes for dark meat. Drain on a cooling rack fitted over a baking sheet, sprinkle with salt, and let cool for 5 minutes before serving. Serve with hot sauce, lemon wedges, and the bread.

From How to Make Matty Matheson's Super-Crispy Fried Chicken

Buttermilk Fried Chicken

Buttermilk Fried Chicken

Found http://tasteerecipe.com/2015/09/06/better-than-any-ive-had-from-a-deli/2/

Ingredients

2 cups buttermilk
2 eggs
1 tsp paprika
1 tsp hot sauce (I used some Louisiana Hot Sauce)
salt and pepper to taste
2 tsp baking powder
1½ tsp baking soda
flour
1 lb of chicken wings, or chicken breast (or even legs)
vegetable or canola oil for frying (I use LouAna canola oil)


Instructions:

Wash the chicken and dry it with paper towels. Mix the liquid ingredients and spices together until fully combined. In another bowl, combine the baking powder and baking soda, and then whisk into the buttermilk until it becomes foamy.

In a shallow dish put about 2 cups of flour alongside the buttermilk mixture.

Dredge the chicken in the flour on all sides, then dip into the buttermilk mixture and make sure it’s coated well all around. Dredge the chicken in flour one more time, then place the chicken on a plate, and repeat with all chicken pieces.

In a frying pan, heat it lots of oil, at least an inch. Make sure the oil is hot enough. Do not put too many pieces at once, leave enough room in between the chicken, because you don’t want them to stick together. The first side will take longer to cook (about 7 min), and the second side will cook faster, 3 to 5 minutes. Repeat with remaining chicken.

After the chicken is fried, place them on paper towels to soak up some of the oil and sprinkle some salt over it.