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Recipes
Bacon Tomato Cups
By Joelene
Preheat oven to 375 degrees F (190 degrees C)
- 8 slices bacon
- 1 tomato, chopped
- 1/2 onion, chopped
- 3 ounces shredded Swiss cheese
- 1/2 cup mayonnaise
- 1 teaspoon dried basil
- 1 (16 ounce) can refrigerated buttermilk biscuit dough
Marinade
By Joelene
Mix all together
- 1/2 cup butter
- 1/2 cup ketchup
- 1/2 cup OJ
- 1/2 cup honey
- 1/4 cup lemon juice
- 2 Tbsp soy sauce
Pretzel Candy
By Joelene
Melt in micro for 60-70 seconds
- 1 and 1/2 cups choc chips (any variety)
- Pretzels
- Sub raisins, coconut flakes, candy canes, whatever
Grape Juice Pops
By Joelene
1. Press 2 to 3 frozen sliced peaches along the sides of 8 3-ounce pop molds or place inside 3-ounce paper cups
- 16 - 24 frozen peach slices
- 2 - 2 1/2 cups grape juice
Vulcan Apple Pastry
By Joelene
Preheat your oven to 375
- 4 c gala or granny smith apples, peeled, cored & chopped
- 2 refrigerated pie crusts
- 1/4 c light brown sugar
- 1 egg, beaten
- 1/4 c melted butter
- 1 Tbsp fresh squeezed or bottled lemon juice
- 1 c heavy cream
- 1 tsp cinnamon
Oatmeal Sandwich Cookies
By Joelene
In a large bowl, cream shortening and brown sugar until light and fluffy
- FILLING:
- 1-1/2 cups shortening
- 2-2/3 cups packed brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 4 cups old-fashioned oats
- 3/4 cup shortening
- 3 cups confectioners' sugar
- 1 jar (7 ounces) marshmallow creme
- 1 to 3 tablespoons 2% milk
Greek Wet Rub
By Joelene
Add the salt, ground peppercorns, sumac, oregano, lemon juice, olive oil, brown sugar and vinegar to a mixing bowl ...
- 1/4 cup kosher salt
- 2 tablespoons black peppercorns, ground
- 2 tablespoons ground sumac
- 2 tablespoons dried oregano
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon light brown sugar
- 1 tablespoon sherry vinegar
Chocolate Chip Ice Cream Sandwiches
By Joelene
Preheat the oven to 375 degrees F
- Ingredients
- 1 cup firmly packed brown sugar
- 1/2 cup white sugar
- 1/2 cup butter, softened
- 1/2 cup margarine
- 2 teaspoons vanilla extract
- 2 whole eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon (heaping) instant coffee granules
- 1 1/2 teaspoons salt
- 1 cup (heaping) milk chocolate chips
- 3/4 cup semisweet chocolate chips
- 3 tablespoons flax seed, crushed in a mortar/pestle
- 2 tablespoons millet, crushed in mortar/pestle
- Vanilla ice cream, slightly softened
- Miniature chocolate chips
- Miniature candy-coated chocolates
Creamy White Bean Dip
By Joelene
Place the first six ingredients into a food processor and puree until smooth
- 15-ounce can cannellini beans, drained and rinsed
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large garlic clove
- 3/4 teaspoon ground cumin
- 1/4 cup plain yogurt
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh thyme
- 1 teaspoon lemon zest
Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables
By Joelene
The turkey will keep in the fridge for up to 5 days, and is perfect for the kids' lunches the following week
- Kosher salt and freshly ground black pepper
- One 4-pound boneless, skin-on turkey breast
- 2 tablespoons honey
- 6 sprigs fresh thyme
- 4 carrots, sliced into 3-inch chunks
- 1 sweet potato, peeled and sliced into wedges
- 1 fennel bulb, sliced
- 1 yellow onion, sliced
- 4 tablespoons unsalted butter, melted