Recipe by mama_wolfe 

"Even people who don't like cranberry sauce like this tasty Jell-O salad!"

Ingredients:

  • 1 (16 ounce) can jellied cranberry sauce

  • 1 (16.5 ounce) can pitted dark sweet cherries, drained

  • 10 1/2 ounces crushed pineapple with juice


Directions:
  1. In a medium saucepan over low heat, melt the cranberry sauce.
  2. Cut the cherries into pieces and add them to the melted sauce. Stir in the pineapple with its juice. Remove mixture from heat.
  3. In a medium bowl pour the boiling water over the gelatin. And stir until all the gelatin has dissolved.
  4. Add the gelatin mixture to the cranberry mixture and stir. Stir in the optional nuts. Pour into a 9x13 inch pan and chill until set.


Cranberry Gelatin Salad


Recipe by Merry A Kelly 

"A delicious chicken dish. It's great served over a bed of angel hair pasta."

Ingredients:

  • 1 tablespoon unsalted butter

  • 1/3 cup all-purpose flour

  • 1/4 teaspoon salt

  • 4 skinless, boneless chicken breast halves

  • 2 lemons, juiced

  • 1 cup chicken broth

  • 2 tablespoons Worcestershire sauce


Directions:
  1. Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
  2. Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.


Lemony Chicken with Artichoke Hearts


Recipe by Olivia C. 

"This is a carnival favorite where I grew up. Oreos get dipped into pancake batter and fried - yummy!! You can do this with or without a deep fryer."

Ingredients:

  • 2 quarts vegetable oil for frying

  • 1 large egg

  • 1 cup milk


Directions:
  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.


Deep Fried Oreos®


Recipe by Kerry 

"A very TASTY way to add zip to boring scrambled eggs."

Ingredients:

  • 1 tablespoon butter

  • 1/4 cup chopped onion

  • 4 eggs, beaten


Directions:
  1. Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.


Feta Eggs


Recipe by TRUCKERDOO 

"Basil and shrimp stuffed eggplant is out of this world! Beautiful flavor. Serve as a filling main dish accompanied by orzo and a green salad."

Ingredients:

  • 1 eggplant, halved lengthwise

  • 1/2 cup olive oil, divided

  • salt and pepper to taste

  • 8 medium shrimp - peeled, deveined and chopped

  • 1/8 cup chopped fresh basil


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
  2. Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
  3. Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  4. Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.


Stuffed Eggplant with Shrimp and Basil


Recipe by janice 

"A cooling pick-me-up of a coffee-chocolate milkshake."

Ingredients:

  • 1/2 cup warm water

  • 2 teaspoons instant coffee granules

  • 1 tray ice cubes


Directions:
  1. In a small bowl, stir together the water and instant coffee. In a blender, combine ice cubes, coffee mixture, milk, sweetened condensed milk and chocolate syrup. Blend until smooth. Pour into glasses and serve.


Iced Coffee


Recipe by Randi 

"A delicious orange cookie with dried cranberries. Beautiful and tasty!"

Ingredients:

  • 1/2 cup white sugar

  • 1/2 cup packed brown sugar

  • 1/4 cup butter, softened

  • 1 egg

  • 3 tablespoons orange juice

  • 1/2 teaspoon orange extract


Directions:
  1. Preheat oven to 375 degrees F(190 degrees C). Lightly grease cookie sheets, or line with parchment paper.
  2. In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, orange juice, orange extract, and orange zest. Sift together the flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries. Drop cookie dough by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets.
  3. Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.


Orange Cranberry Drops


Recipe by Denise Smith 

"This is a recipe I created for my vegetarian sister-in-law after she ran the Marine Corp Marathon in Washington, DC. I was not able to be there to cheer her on so I sent this dish. It is actually better the next day but I have never been able to keep my family out of it once they smell the aroma!"

Ingredients:

  • 1 (16 ounce) package lasagna noodles

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 1 (8 ounce) can sliced mushrooms

  • 2 tablespoons minced garlic

  • 1 zucchini, finely chopped

  • 2 (28 ounce) cans crushed tomatoes

  • 1 (6 ounce) can tomato paste

  • 1 tablespoon dried oregano


Directions:
  1. Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.
  2. Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.
  3. Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
  4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.
  5. Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.


Veggie Lasagna Florentine


Recipe by Teresa 

"A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe."

Ingredients:

  • 3 cloves garlic, minced

  • 1/3 cup pitted prunes, halved

  • 8 small green olives

  • 2 tablespoons capers, with liquid

  • 2 tablespoons olive oil

  • 2 tablespoons red wine vinegar

  • 2 bay leaves


Directions:
  1. In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
  2. When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
  3. Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.


Prune and Olive Chicken


Recipe by smiithh 

"This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup. It got votes as being better than traditional cornbread muffins by my anti-vegan roommates! They can also be made macrobiotic if you substitute the agave with maple syrup."

Ingredients:

  • 1/2 cup cornmeal

  • 1/2 cup whole-wheat pastry flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt


Directions:
  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
  2. Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
  3. Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.


Vegan Agave Cornbread Muffins


Recipe by FOXWORTH 

"Chicken thighs simmered in creamy soups with olives, mushrooms, and white wine. A let-it-cook-all-day dish with wonderful flavor. Serve over hot cooked rice."

Ingredients:

  • 1 tablespoon butter

  • 8 skinless chicken thighs

  • salt and pepper to taste

  • 1 (10.75 ounce) can condensed cream of celery soup

  • 1 (10.75 ounce) can condensed cream of mushroom soup


Directions:
  1. Melt the butter in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook until golden brown, about 3 minutes. Place in a slow cooker.
  2. Reduce the heat to medium. Add the cream of mushroom soup and cream of celery soup to the skillet and heat until creamy. Pour over the chicken in the slow cooker, then stir in the olives, mushrooms, wine, and flour.
  3. Cover, and cook on Low for 8 hours.


Slow Cooker Tipsy Chicken


Recipe by Crockpot Carlo 

"These are my wife's version of the famous loose meat sandwiches. They are pretty tasty and very easy to make."

Ingredients:

  • 2 pounds lean ground beef

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 1/2 cups water


Directions:
  1. In a large skillet over medium heat, cook the ground beef until brown. Drain. Return to pan with salt, pepper, and water to cover. Reduce heat to low and simmer, uncovered, until water is gone, 15 to 30 minutes.
  2. Serve meat on buns topped with chopped onion, dill pickle slices and mustard.


Loosemeat Sandwiches III


Recipe by MarisLatinTwist 

"This is the authentic way to make Pollo Fricassee in Puerto Rico. You can either make in on the stove or in your slow cooker. It is delicious and very easy to make! Serve with white rice, tostones and a nice salad. This tastes even better when you prepare the night before; just take it out of the refrigerator the next morning set it to cook."

Ingredients:

  • 1 pound chicken drumsticks

  • 1 tablespoon adobo seasoning

  • 1/2 (.18 ounce) packet sazon seasoning

  • 1/2 teaspoon salt

  • 5 large red potatoes, peeled and thickly sliced

  • 1 large red bell pepper, seeded and chopped

  • 1 large green bell pepper, seeded and chopped

  • 1 large onion, chopped


Directions:
  1. Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
  2. Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
  3. Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.


Pollo (Chicken) Fricassee from Puerto Rico


Recipe by Hannah 

"Delicious coffeecake. Similar to a blueberry buckle yet has its own unique twist. Recipe dates back to the 1920's. Fresh, frozen or canned blueberries may be used, but be sure to drain them first."

Ingredients:

  • 2 cups all-purpose flour

  • 1 1/2 cups white sugar

  • 2/3 cup butter

  • 2 teaspoons baking powder

  • 1 teaspoon salt


Directions:
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
  2. In a large bowl, stir together the flour and sugar. Cut in butter using a pastry blender or a fork until pea-sized. Measure out 3/4 cup of the mixture, and set aside. Stir baking powder and salt into the remaining mixture, then mix in the egg yolks and milk using an electric mixer on low speed for 3 minutes.
  3. In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Fold egg whites into the batter. Spread batter evenly into the prepared pan. Sprinkle blueberries over the batter, and sprinkle the reserved crumb mixture over the top.
  4. Bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the center.


Blueberry Boy Bait


Ingredients:

  • 1 (8 ounce) package uncooked farfalle (bow tie) pasta

  • 1 tablespoon olive oil

  • 1 medium red bell pepper, chopped

  • 1 medium yellow bell pepper, chopped

  • 1 cup roughly chopped kale


Directions:
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
  3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.


Sweet Pepper Pasta Toss with Kale

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