Apple Pie Bites

INGREDIENTS     

• ¼ cup packed light brown sugar 
• 1 t. apple pie spice + sprinkling on top of crescent rolls 
• 3 T. butter, melted
• ⅓ cup chopped nuts 
• 1 small Granny Smith apple, cored and sliced into 8 (½-inch) slices 
• 1 (8-oz.) can Pillsbury Original crescent rolls  

DIRECTIONS   

1. Preheat your oven to 375°F. 
2. Line a baking sheet with parchment paper.
3. In a small bowl, combine brown sugar and apple pie spice. Set aside.
4. Melt butter and toss apple slices in butter, set aside.
5. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
6. Sprinkle each triangle evenly with the chopped nuts.
7. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
8. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
9. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Recipe Image and Author: The Blond Cook

Molasses Ginger Cookies

 INGREDIENTS   

• ½ cup molasses 
• 1½ cup butter 
• 2 egg 
• 2½ cup sugar 
• 4 t. baking soda 
• ¼ t. baking powder 
• 4 cups flour 
• 1 t. ground cloves 
• 1 t. ground ginger 
• 1 t. salt
• 2 t. ground cinnamon  

DIRECTIONS     

1. Preheat oven to 350°F.
2. Soften butter until almost melted. 
3. Combine wet in one bowl and dry ingredients in another. 
4. Mix all together. 
5. Cover and refrigerate dough for an hour. 
6. Roll into 1 oz. balls and bake for 10 min.

Recipe Image: Table for Two

Pita Jungle Cilantro-Jalapeno Hummus

INGREDIENTS     

• 2 (15 oz.) cans garbanzo beans, drained but juice from one can reserved
• 2 large garlic cloves
• 2 limes, juiced
• ⅓ cup tahini paste
• 1 t. kosher salt
• ¼ t. cayenne pepper
• ¼ t. cumin
• 1 T. olive oil
• 2 large jalapenos
• ¾ cup fresh cilantro (about ½ a bunch)  

DIRECTIONS    

1. Add all ingredients, except for the reserved garbanzo bean juice. Process until well blended.
2. While the processor is still running, slowly add reserved garbanzo bean juice through the feed chute until desired consistency is reached.

Recipe Image: Kylee Cooks

Panko-Crusted Salmon with Dill and Lemon

INGREDIENTS    

• 2 to 3 lbs. salmon fillets 
• ⅓ cup mayonnaise 
• 2½ T. minced fresh dill 
• 2 t. lemon zest
• ½ t. salt 
• ⅓ to ½ cup panko bread crumbs   

DIRECTIONS    

1. Heat the oven to 425°F. 
2. Grease a baking dish (or 2, if necessary) and lay the salmon fillets skin-side down inside. Pat the salmon fillets dry with a paper towel.
3. In a small bowl, mix together the mayonnaise, minced dill, lemon zest, and salt. Spoon the mayonnaise mixture over the salmon, using the back of the spoon to spread it evenly and coat the surface of the salmon. Sprinkle the panko crumbs generously over top.
4. Bake for 10 to 15 minutes, or about 4 minutes for every ½-inch of thickness, until the salmon is just under done. Run the salmon under the broiler to toast the panko and finish cooking. The dish is ready when the panko is golden, the crust is bubbling, and the salmon flakes easily with a fork.   

Recipe Image and Author: The Kitchn

7-Up Biscuits

INGREDIENTS    

• 4 cups Bisquick
• 1 cup sour cream
• 1 cup 7-up
• ½ cup melted butter  

DIRECTIONS    

1. Preheat oven to 425°F.
2. Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry.
3. Knead and fold dough until coated with your baking mix. 
4. Cut biscuits into squares about 3×3.
5. Melt butter in bottom of 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown. 

Recipe Image: Just a Pinch

Cherry Coke Beef Carnitas

INGREDIENTS    

• 2.5 to 3 pound beef roast
• salt and pepper
• 1 (12 oz.) can cherry Coke
• 1 cup beef broth
• 1 garlic clove, chopped  

DIRECTIONS     

1. Season the beef roast generously with salt and pepper.
2. Place the roast in the slow cooker.
3. Add the cherry Coke, beef broth and garlic, and cook on low for 6 to 7 hours.
4. Remove the roast from the slow cooker, and shred it using 2 forks to pull the meat apart.
5. Place the meat back into the juice in the slow cooker, toss until it's coated, and serve.

Recipe Author: News 360

Gingerbread Biscotti

INGREDIENTS  

• 1 cup sliced almonds
• ¾ cup granulated sugar
• ½ cup butter
• ½ cup molasses
• 3 eggs
• 3 cups all-purpose flour
• ½ T. baking powder
• 3 t. ginger
• 1 T. ground cinnamon
• 1 t. ground nutmeg
• ½ t. ground cloves

DIRECTIONS  

1. Preheat oven to 350°F.
2. Place the almonds on a cookie sheet and bake for 8-10 minutes, stirring halfway through until golden. Allow almonds to cool.
3. In a large bowl of an electric mixer, beat sugar, butter, molasses until smooth. Add eggs, one at a time, beating after each addition.
4. Using another bowl, stir together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and almonds. Add to wet mixture and stir to blend.
5. On two greased cookie sheets, using floured hands, pat the dough into 4 flat loaves, spacing them evenly on sheets. Each loaf should be about ½-inch thick, 2 inches wide and the length of the baking sheet.
6. Bake until just browned at edges and springy to touch, about 18-20 minutes. Halfway through the baking turn the pans so they bake evenly.
7. Leave the biscotti on the cookie sheets until just cooled, then cut into long, ½-inch thick diagonal slices.
8. Turn the slices over and arrange them close together on the baking sheets and bake again at 350°F degrees until browned, 15-18 minutes. Transfer to racks to cool completely before dipping or storing.

Recipe Author: Kellis House
Recipe Image: Skies of Parchment

Dark Chocolate Cookies

INGREDIENTS  

• 1 package Duncan Hines Dark Chocolate Cake Mix
• 2 eggs
• ½ cup oil
• 1 cup sugar 

DIRECTIONS  

1. Preheat oven to 375°F.
2. Combine cake mix, oil and eggs.
3. Pour sugar into small bowl. Take 1 T. balls of dough and coat in sugar.
4. Place on un-greased cookie sheet 1-inch apart.
5. Bake for 10 minutes.
6. Let cool completely. 

Recipe Author: Duncan Hines
 

Red Velvet Sandwich Cookies

INGREDIENTS  

• 1 package Duncan Hines® Signature Red Velvet Cake Mix
• 2 large eggs
• 6 T. butter, melted
• 1 t. vanilla extract
• 1 container Duncan Hines® Creamy Home-Style Classic Vanilla Frosting

DIRECTIONS  

1. Preheat oven to 375°F. 
2. Grease baking sheets.
3. Combine cake mix, eggs, butter and vanilla in large bowl with wooden spoon until dough forms.
4. Shape dough into 1-inch balls. Place 2-inches apart on prepared pans.
5. Bake 8 to 9 minutes or until edges are set. Cool cookies 1 minute on pan. Cool completely on wire rack.
6. Spread frosting on flat side of 20 cookies. Top with remaining cookies.
7. Baking Tip: Use a 1 to 1¼ inch scoop to form dough into balls. For best results, bake one baking sheet at a time. If baking two sheets together, rotate pans halfway through baking.

Recipe Author: Duncan Hines

 

Shrimp Burgers with Remoulade

INGREDIENTS  

• 1¼ pounds small raw shrimp, peeled and de-veined
• 6 or 8 T. fine bread crumbs or panko bread crumbs
• 1 egg, lightly beaten
• 2 T. chopped green onions
• 1 T. mayonnaise
• Salt and cayenne, to taste
• olive oil for pan-frying

DIRECTIONS  

1. Pat the shrimp dry with paper towels. Put the shrimp in a food processor and pulse to chop (not puree).
2. In a bowl, combine the shrimp, 6 tablespoons of the bread crumbs, the egg, green onions and mayonnaise. Season with salt and cayenne. Toss to blend. The mixture should clump together. If not, add more bread crumbs. Cover and chill in the refrigerator for at least 1 hour.
3. Form the shrimp mixture into 4 patties, each about ¾-inch thick. Brush a cast-iron skillet or non-stick skillet with olive oil and heat over medium heat. Put the patties, 2 at a time, in the hot pan and top with a lid. Cook until golden and firm, about 6 minutes total, turning once.
4. Transfer the patties to the toasted bread and garnish with the remoulade sauce to serve.

For the remoulade: 

• ⅓ cup mayonnaise
• 1 T. ketchup
• 1 T. Creole mustard
• 2 t. prepared horseradish
• 1 T. fresh lemon juice
• 1 T. minced green onions
• 2 T. minced flat-leaf parsley
• 1 T. minced celery
• 1 t. Worcestershire sauce
• Salt, freshly ground black pepper and hot sauce, to taste

1. Combine all the ingredients in a small mixing bowl and whisk to blend. Cover and refrigerate for at least one hour before serving.

Recipe Author: The Times Picayune

Jalapeno Popper Cups

INGREDIENTS  

• 12 mini phyllo tart shells
• 4 oz. cream cheese, softened
• ½ cup shredded Cheddar cheese
• 2 jalapeno peppers, seeded and chopped
• 1 T. hot pepper sauce

DIRECTIONS  

1. Preheat oven to 350°F. 
2. Place phyllo cups onto a baking sheet.
3. Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl. Spoon mixture into phyllo cups. 
4. Bake in preheated oven until golden brown, about 15 to 20 minutes. Serve warm.

Recipe Author: All Recipes

Grilled Chipotle Lime Cauliflower Steaks

INGREDIENTS  

• 2 large heads cauliflower 
• ¼ cup olive oil 
• 2 limes, zest and juice 
• 2 cloves garlic, finely grated 
• 1 t. honey  
• 2 T. paprika 
• 1 T. chipotle powder 
• 1 t. salt 
• ¼ cup finely chopped cilantro
• lime wedges, to serve

DIRECTIONS  

1. Remove the leaves on each cauliflower head and trim the stem end until you can set the cauliflower flat on the cutting board. Use a large, sharp knife to trim off the sides, then cut the cauliflower into 3 to 4 thick "steaks."
2. Whisk the olive oil with the lime juice in a small bowl. Whisk in the grated garlic and honey. In a separate bowl, mix the lime zest, paprika, chipotle, and salt.
3. Heat a gas or charcoal grill to high. Brush one side of each cauliflower steak with the olive oil mixture and sprinkle generously with the chipotle powder mixture. Place the seasoned side down on the hot grill. Brush the tops with the olive oil mixture and season with the chipotle mix.
4. Cover the grill and cook for 5 to 6 minutes. Remove the lid and carefully flip the cauliflower. Cook covered for an additional 5 minutes or until done to your desired texture.
5. Sprinkle with chopped cilantro and serve immediately with lime wedges on the side.  

Recipe Author: The Kitchn

Chocolate Brownie Tart

INGREDIENTS  

• 6 T. unsalted butter
• 3¼ cups (20 oz.) semisweet chocolate chips
• 3 extra-large eggs
• 1 cup sugar
• 1 T. instant coffee granules
• ½ t. pure vanilla extract
• ½ cup all-purpose flour
• ¼ t. baking powder
• ¼ t. kosher salt
• 1 cup chopped walnuts (optional)
• 2 to 3 T. heavy cream

DIRECTIONS  

1. Preheat the oven to 350°F.
2. Grease and flour a 9-inch tart pan with removable sides. 
3. Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
5. Melt the remaining ¼ cup of chocolate chips with the heavy cream and drizzle on the tart.

Recipe Author: Ina Garden

Shrimp and Cheesy Grits

INGREDIENTS   

• 3 cups chicken stock 
• ¾ cup quick grits
• 1 cup white cheddar cheese, shredded
• 3 T. unsalted butter
• Salt and freshly ground pepper
• 4 garlic cloves, minced
• 1 lb. shelled and de-veined large shrimp
• 2 T. chopped flat-leaf parsley 

DIRECTIONS  

1. In a medium saucepan, bring the stock to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese and butter, season with salt and pepper and whisk just until the cheese is melted. Cover and remove from the heat.
2. In a large, deep skillet, add the bacon and cook over moderately high heat, stirring occasionally, until the fat is rendered and the bacon is golden, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
3. Pour off all but 4 tablespoons of the fat in the skillet. Add the garlic and cook over moderately high heat just until fragrant. Add the shrimp and cook until curled and pink, about 3 minutes. Stir in the parsley and bacon; season with salt and pepper.
4. Spoon the warm, cheesy grits into shallow bowls and top with the shrimp. Serve right away.

Recipe Author: Bobby Flay

Cream Cheese Frosting

INGREDIENTS   

• 4 oz. unsalted butter, softened
• 4 oz. cream cheese, softened
• 2 cups powdered sugar
• 1 t. vanilla extract 

DIRECTIONS   

1. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Recipe Author: Food Network

Mixed Green/Beet Salad

INGREDIENTS  

• 5 small beets - quartered
• 2 oz. of goat cheese – chopped
• 1 cup walnuts - chopped
• 2 T. of sugar
• ½ cup orange juice concentrate
• ¼ cup balsamic vinegar
• ¼ cup olive oil
• 1 garlic clove, minced
• Salt to taste
• Mix of baby spinach, kale and arugula

DIRECTIONS  

1. Mix orange juice, vinegar, olive oil and salt together and set aside.
2. Arrange salad mix on a plate and top with beets.
3. In a dry saucepan over medium high heat, add the chopped walnuts, constantly stirring.  Coat the walnuts with sugar and remove from heat.
4. Sprinkle walnuts over salad, and pour dressing over salad.

Recipe image: FlorenceFinds

Shrimp Curry

INGREDIENTS  

• 1 medium onion, chopped
• 2 T. butter
• 2 can (10¾ oz.) condensed cream of shrimp soup, undiluted
• 7 t. curry powder
• 1 lb. frozen uncooked small shrimp, thawed, peeled and de-veined 
• 2 cup sour cream
• 1 can light coconut milk

DIRECTIONS  

1. In a large saucepan, sauté onion in oil until tender. 
2. Stir in soup and curry powder; bring to a boil. Add the chicken or shrimp; cook and stir until shrimp turn pink. 
3. Reduce heat. 
4. Stir in sour cream; heat through. 

Serve with:
4 cups rice
5 chopped tomatoes
1 bunch chopped scallions
2 chopped cucumber
3 chopped bananas
1 cup chopped peanuts
2 chopped apples
4 chopped mangoes
Raisins soaked in sherry
Shredded non-sweetened coconut
Mango chutney

Recipe Author: Joan Marie Poulin

Lemon Chewy Cookies

INGREDIENTS   

• ½ cup butter, softened
• 1 cup granulated sugar
• ½ t. vanilla extract
• 1 whole egg
• 2 t. lemon zest
• 1 T. fresh lemon juice
• ⅛ t. salt
• ¼ t. baking powder
• ⅛ t. baking soda
• 1½ cup all-purpose flour
• ½ cup powdered sugar 

DIRECTIONS   

1. Preheat oven to 350°F. 
2. Grease light colored baking sheets with non-stick cooking spray and set aside.
3. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
4. Bake for 9-11 minutes or until bottoms begin to barely brown. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Recipe author: What's Cooking

Easy Salisbury Steak

INGREDIENTS   

• 1 lb. lean ground beef
• 1 can condensed cream of mushroom soup; divided
• ½ cup dry breadcrumbs
• 1  egg, beaten
• ½ cup finely chopped onion
• 1 T. oil
• 1½ cup sliced mushrooms
• ¼ cup milk 

DIRECTIONS   

1. In bowl combine beef, ¼ cup mushroom soup, bread crumbs, egg and onion. 
2. Shape into 6 patties. Brown patties in oil in hot skillet. 
3. Pour remaining soup over patties; add mushrooms and milk; simmer 25 min.

Recipe author: Astray.com

Guinness Onion Cheddar Soup

INGREDIENTS   

• 2 T. extra-virgin olive oil
• 5 cloves minced garlic
• 3 large onions, thinly sliced
• 1 T. fresh thyme leaves, chopped
• ¼ cup sherry vinegar
• 1½ cups dark beer, Guinness
• 6 cups beef stock
• 1 baguette, cut ½-inch thick slices
• ½ lb. Irish Cheddar, sliced thin 

DIRECTIONS   

1. Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
2. Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
3. Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

Recipe author: Food Network-Michael Chiarello

New-Potato Spinach Bake

INGREDIENTS  

• 3 lbs. small red potatoes, quartered
• 2 t. salt
• 1 bag (9 oz.) baby spinach leaves
• 3 T. butter
• 1 bunch scallions, chopped
• 3 T. flour
• 2 cups warm milk
• ½ t. salt
• ⅛ t. cayenne pepper
• pinch nutmeg
• 2 cups cheddar cheese
• 1 T. panko crumbs

DIRECTIONS  

1. Preheat the oven to 375°F.
2. In a large saucepan, combine potatoes and salt.  Bring to a boil and simmer for 8 minutes.
3. Just before draining, add spinach and drain.
4. In a medium saucepan, melt butter and add scallions.  Cook about 5 minutes and whisk in flour, warm milk and salt, pepper and nutmeg.  Bring to a boil, whisking occasionally.  Remove from heat and add 1 cup of cheese. 
5. Coat 13x9 inch baking dish with nonstick cooking spray.  Layer half of the potatoes and spinach in dish, spoon half of the sauce over.  Sprinkle with half of the remaining cheese.  Repeat. 
6. Cook in oven for 20 minutes.  Top with bread crumbs and cook 10 minutes more. 

Recipe Author: Food.com

Onion Soup

INGREDIENTS  

• 4 large onions, sliced very thin
• ¾ cup butter
• 1 t. Dijon-style mustard
• 3 quarts beef broth
• 5 beef bouillon cubes
• 1 cup water
• 1½ cup dry white wine
• 12 slices baguette, ¼-inch thick
• ½ cup brandy
• 1½ cups freshly grated Parmesan cheese
• Monterrey jack cheese or Gruyere cheese, sliced

DIRECTIONS  

1. Cook onions in butter until transparent.  Add mustard. 
2. Combine broth, bouillon cubes, water and wine  in a large pot.  Add onions and simmer for 30 minutes.
3. Sauté bread slices in additional butter until golden brown.
4. In large soup bowls, place 1 t. applejack, 2 T. parmesan cheese and 1 slice of bread.
5. Ladle in soup and add 3-4 slices of jack cheese. Place bowls on a baking sheet and broil until the cheese melts and bubbles.

Recipe Author: Hamburger Hamlet

Chocolate Pixies

INGREDIENTS     

• ¼ cup butter
• 4 oz. unsweetened chocolate squares
• 2 cups flour
• 2 cups sugar
• ½ cup chopped walnuts
• 2 t. baking powder
• ½ t. salt
• 3 eggs
• powdered sugar 

DIRECTIONS     

1. Preheat oven to 300°F.
2. Melt margarine and chocolate. Cool slightly. Stir in remaining ingredients, except powdered sugar; blend well. Chill dough for 30 minutes.
3. Shape dough into 1-inch balls. Roll in powdered sugar. Place 2 inches apart on un-greased cookie sheet.
4. Bake for 15-18 minutes or until edges are set. Remove immediately from cookie she

Recipe Author: Food.com

Potato-Beet Gnocchi

INGREDIENTS  

• 1 (8 oz.) medium red beet with tops
• 1 pound medium baking potatoes 
• 1 cup flour + ¼ cup flour
• 4 cups vertically sliced onion  
• ¼ cup shaved fresh Parmesan cheese  

DIRECTIONS  

1. Preheat oven to 400°F. 
2. Remove greens and stems from beet. Chop greens to measure 2 cups. Pierce beet and potatoes with a fork. 
3. Bake potatoes for 1 hour; bake beet for 1 hour 15 minutes. Peel beet and potatoes; press through a potato ricer into a bowl. 
4. Add 1 cup to potato/beet mixture, flour, and ½ t. kosher salt. Stir to form dough. 
5. Knead on a floured surface until smooth. Divide into 4 equal portions. Shape each into a 16-inch-long rope, dusting with remaining flour to prevent sticking. Cut each rope into 20 pieces. Roll each piece down the tines of a lightly floured fork; place on a baking sheet coated with cooking spray. Bring 6 quarts water to a boil in a stockpot. Add half of gnocchi; cook 2½ minutes or until done. Remove gnocchi with a slotted spoon; place in a colander to drain. Repeat with remaining gnocchi. 
6. Heat a nonstick skillet over medium-high heat. Add onion; sauté 4 minutes. Add gnocchi, greens, ½ t. ­pepper, and ¼ t. kosher salt; cook 2 ­minutes. Sprinkle with cheese. 

Recipe Author: Cooking Light

Lemon Sponge Pudding

INGREDIENTS   

• 1½ cups milk
• 3 large eggs, yolks and whites separated
• 1 T. grated lemon zest
• ⅓ cups fresh lemon juice
• 2 T. unsalted butter or margarine, softened
• 1 cup sugar
• ¼ cup flour
• pinch of salt 

DIRECTIONS   

1. Preheat oven to 325°F. 
2. You'll need eight 4-oz ramekins or custard cups and a roasting pan large enough to hold them.
3. In a medium saucepan, heat milk just until simmering. Remove from heat. In a medium bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.
4. In a medium bowl, beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.
5. Ladle into ramekins. (If mixture in bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.)
6. Place ramekins in roasting pan. Carefully add very hot tap water to pan to come about halfway up sides of ramekins.
7. Bake 25 minutes or until puddings are firm to the touch and very light golden. Remove from water to a rack to cool. Let cool 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.
8. Run a knife along edges of ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over top.

Recipe Image: Land O Lakes

Peanut Cole Slaw

INGREDIENTS   

• ⅓ cup roasted unsalted peanuts or almonds
• 3 T. unseasoned rice vinegar
• 1 T. soy sauce
• 1 t. maple syrup
• 1 t. white miso
• 1 t. sesame oil
• ¼ t. sea salt
• pinch of chili flakes (optional)
• ¼ cup water 
• 1 small head green cabbage, finely shredded (about 6 cups)
• 2 large carrots, grated  

DIRECTIONS 

1. Prepare dressing by adding all ingredients except cabbage and carrots, in a small bowl.
2. Place shredded cabbage and grated carrots in a large bowl, toss with prepared dressing.
3. Cover and refrigerate for at least 1 hour.
4. Will keep in the refrigerator for up to 4 days. 

Recipe and image: Mind Body Green

Pulled Pork

INGREDIENTS   

• non-stick cooking spray
• 5 pounds pork loin end roast, well trimmed of fat
• ¼ t. salt
• 2 t. olive oil
• 2 large Vidalia onions, peeled, thinly sliced
• 2 cloves garlic, peeled and crushed
• 1 (12 oz.) bottle of beer, pilsner
• 1 bay leaf
• ¼ cup brown sugar
• 1 (14 oz.) bottle of BBQ sauce
• 1 dried Chipotle chili (optional)
• ¼ teaspoon ground clove 

DIRECTIONS   

1. Sprinkle the pork with salt on both sides. Heat a large skillet over high heat. Coat the skillet with cooking spray and brown the pork on all sides, turning occasionally (10-12 minutes total).
2. Transfer to a crock-pot set to high or stockpot over low heat.
3. In the same skillet, add the olive oil and onions. Cook the onions over medium heat stirring occasionally until they begin to soften (8-10 minutes). Add a tablespoon of water if they begin to stick. Add garlic and cook an addition 2-3 minutes until the garlic becomes fragrant.
   Transfer onions and garlic to the crock-pot or stockpot. Pour half the beer into the skillet and scrap any brown bits sticking to the surface of the pan. Add the beer mixture to the crock or stockpot. Add the remaining ingredients. Cover and cook 6 to 8 hours in the crock-pot or simmer in the stockpot over low heat 3-4 hours, or until the meat is tender and begins to break apart. Break up the meat with a fork.
4. Serve on hamburger buns.

Makes 22 sandwiches 

Recipe Image: Vegconom

Shrimp Edamame Lime and Avocado Salad

INGREDIENTS  

• 1 lb. jumbo cooked shrimp, peeled and deveined, chopped
• 1 medium tomato, diced
• 1 avocado, diced
• 1 jalapeno, seeds removed, diced fine
• ¼ cup chopped red onion
• 2 limes, juice of
• 1 t. olive oil
• 1 T. chopped cilantro
• 1 cup shelled edamame
• salt and fresh pepper to taste

DIRECTIONS  

1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the
3. ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Recipe image: Toochskitchen

Braised Artichokes

INGREDIENTS  

• 2 large artichokes
• 1 lemon
• ¼ cup olive oil
• ¾ cup sliced shallots
• 3 cloves garlic, minced
• 3 bay leaves
• 1 cup dry white wine
• ¾ cup water
• 1 t. salt
• 3 T. chopped fresh parsley leaves

DIRECTIONS  

1. Prep the artichokes. Prepare a large bowl with cold water. Squeeze half a lemon into the water. Cut off the top inch of the artichokes. Use kitchen shears to snip off the thorny tips of the artichoke leaves. Use a metal teaspoon to scrape away the hairy choke above the artichoke heart. 
2. Heat olive oil on medium heat in a thick-bottomed pot that will hold all of the artichokes tightly in a single layer. When the oil is hot, add the shallots and sauté for 3 to 5 minutes, until softened. Add the garlic and cook an additional minute.
3. Add the white wine, water, bay leaves, and salt to the pot. Bring to a simmer, and simmer for a minute. Place the quartered artichokes, cut side down in a single layer, in the pot. Bring to a boil on high heat. Cover the pot with a tight fitting lid and lower the heat to medium. Simmer for 20 minutes. 

Recipe Author: Evagalloway

Black Bean Burgers with Avocado Dressing

INGREDIENTS  

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can cannelloni beans, drained and rinsed
• 1 large egg + 1 large egg white, lightly beaten
• ½ cup panko bread crumbs
• 3 T. olive oil
• 3 T. fresh cilantro, chopped
• 4 garlic cloves, minced or pressed
• ½ t. smoked paprika
• ½ t. onion powder
• ¼ t. salt
• ¼ t. pepper
• 6 whole grain buns, toasted if desired

For the Avocado Basil Cream:

• 2/3 cup sour cream
• 1 avocado, chopped
• 10 medium basil leaves, chopped
• ¼ t. salt
• pinch of pepper

Add basil and avocado to a food processor, blending to combine. Once somewhat smooth, add in sour cream and blend again until combined. Add in salt and pepper, taste, and season more if desired. 

DIRECTIONS

1. In a large bowl, mash beans with a potato masher or fork. Add in cilantro, garlic, paprika, onion powder, salt and pepper, mixing to combine. In a smaller bowl, lightly beat eggs and add in 1 tablespoon olive oil and panko, stirring to mix. Add the egg mixture to the beans, and mix thoroughly to combine, bringing it together with your hands if needed. Separate the beans into 6 equal sections and form patties.
2. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil (or as much as you need). Add burgers and cook on each side until golden, about 5 minutes. Remove and serve with avocado cream on whole wheat buns!

Recipe Author:Howsweeteats

Recipe Image: Kate Cooks

Zucchini & Chickpea Burgers

INGREDIENTS  

• 1 can of Chick Peas/Garbanzo Beans
• 1 large zucchini, shredded
• 1  cup of panko bread crumbs
• 1 egg, slightly beaten
• salt, pepper, and garlic powder to taste
• ¼ cup shredded cheese
• olive oil

DIRECTIONS  

1. In a medium sized bowl mash the chick peas until smooth. Add the zucchini, bread crumbs and egg. Mix until thoroughly coated.
2. Form 7-8 Patties and set aside. Heat oil to medium in a large frying pan. 
3. Brown each side until crispy and let cool.

Recipe Photo:Deepasdoodles

Meatball and Breadstick Sub Skewers

INGREDIENTS  

• 1 box (9 oz.) frozen chopped spinach
• 2 slices whole wheat sandwich bread, torn in pieces
• ¼ cup half-and-half
• 1 lb. ground turkey
• 1 can Pillsbury® refrigerated original breadsticks
• 1 cup shredded mozzarella cheese (4 oz.)
• 2 cups tomato pasta sauce

DIRECTIONS  

1. Heat oven to 375°F. Line 2 large cookie sheets with parchment paper.
2. Microwave frozen spinach as directed on box; cool slightly. Squeeze dry with paper towels.
3. In medium bowl, mix bread pieces and half-and-half; let stand 1 minute. With fork, mash bread until well blended. Add spinach, turkey, salt and pepper to taste; mix well. Shape mixture into 36 (1½-inch) balls.
4. Unroll dough; separate into 12 breadsticks. Thread one end of a breadstick on 10-inch skewer; add 1 meatball, leaving ¼ inch between dough and meatball. Repeat threading with breadstick and 2 additional meatballs. Place 1 inch apart on cookie sheet. Repeat with remaining breadsticks and meatballs.
5. Bake 18 to 22 minutes, rotating cookie sheets halfway through bake time, or until meatballs are no longer pink in center and meat thermometer in center of meatball reads 165°F. Sprinkle each meatball skewer with about 1 T. cheese. Bake 3 to 4 minutes longer or until cheese is melted.
6. Meanwhile, in 1-quart saucepan, cook sauce over medium-low heat 3 to 4 minutes, stirring occasionally, or until thoroughly heated. Serve with meatball skewers.

Recipe Author: Pillsbury

Creamy Mac and Cheese

INGREDIENTS  

• 8 T. (1 stick) unsalted butter, plus more for casserole
• 6 slices white bread, crusts removed, cubed
• 5½ cups milk
• ½ cup all-purpose flour
• ¼ t. ground nutmeg
• ¼ t. freshly ground black pepper
• ½ t. cayenne pepper
• 4½ cups (about 18 oz.) grated sharp white cheddar cheese
• 1¼ cups (about 5 oz.) grated Pecorino Romano cheese
• 1 lb. elbow macaroni

DIRECTIONS  

1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 T. butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 T. butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 4-5 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1½ cups cheddar cheese, 1/4 cup Pecorino Romano, and the breadcrumbs over the top. Bake until golden brown, about 30 minutes.

Recipe and Photo Author: Smitten Kitchen