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Giant Lemon Sugar Cookies

Giant Lemon Sugar Cookies

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Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy

  • 1 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1-1/2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 4 teaspoons coarse sugar
4/5 (1 Votes)

Chicken with Mushrooms and Marsala

Chicken with Mushrooms and Marsala

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1. Rinse the chicken pieces with cool water, then pat dry with paper towels

  • 1 3-pound whole free-range chicken, cut into 8 pieces
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1/2 stick unsalted butter, room temperature
  • 2 garlic cloves, peeled and minced
  • 1/2 bunch fresh thyme sprigs (about 8 sprigs)
  • 2 cups button mushrooms, halved
  • 2 shallots, diced
  • 1 1/2 cups sweet Marsala wine
  • 1 cup chicken broth
  • 1/2 stick unsalted butter, cut into cubes
  • 2 cups penne pasta
0/5 (0 Votes)

Fried Pies

Fried Pies

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Cut shortening into flour

  • 2 cups self-rising flour
  • 1/2 cup shortening
  • 3/4 cup milk
0/5 (0 Votes)

Skillet Apple Pie

Skillet Apple Pie

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For the skillet apple pie: Preheat the oven to 400 degrees F

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup light brown sugar
  • 2 refrigerated rolled pie crusts, such as Pillsbury
  • One 21-ounce can apple pie filling
  • 2 tablespoons cinnamon sugar
0/5 (0 Votes)

Focaccia

Focaccia

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Mix the warm water, yeast and sugar in a medium bowl

  • 3 1/2 cups warm water
  • 2 packages active dry yeast
  • 2 tablespoons sugar
  • 10 cups all-purpose flour
  • 1 cup extra-virgin olive oil
  • 2 tablespoons kosher salt
  • 2 tablespoons sea salt
0/5 (0 Votes)

Frosty Peanut Butter Pie

Frosty Peanut Butter Pie

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1. In a large bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth

  • 4 ounces cream cheese, softened
  • 1/4 cup peanut butter
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 package (8 ounces) frozen whipped topping, thawed
  • 1 chocolate crumb crust (8 inches)
  • 2 teaspoons chocolate syrup
5/5 (1 Votes)

Cranberry Citrus Biscotti

Cranberry Citrus Biscotti

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A beautiful and tasty holiday cookie with bright citrus flavors, tart cranberries, and the warmth of cinnamon

  • 3/4 cup Granulated Sugar
  • 2 tsp Grated Lemon Zest
  • 2 tsp Grated Orange Zest
  • 2 Large Eggs
  • 2 Tbsp Unsalted Butter, melted
  • 1/2 tsp Lemon Extract
  • 2 cups All-purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/4 tsp Baking Soda
  • 1/8 tsp Salt
  • 1/3 cup Finely Chopped Dried Sweetened Cranberries
  • 1/4 cup
0/5 (0 Votes)

Quinoa

Quinoa

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How to pop it: Almost as soon as quinoa pops, its outer shell begins to burn

  • About half of the tiny seeds in our batch truly popped. The remainder stayed whole but turned crunchy and toasty and were definitely edible. Popped quinoa makes a nice topper for butternut or squash soup.
0/5 (0 Votes)

spiced nuts

spiced nuts

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1. Preheat oven to 325 degrees F

  • 1 egg white
  • 1 teaspoon water
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 - 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 cup almonds
  • 1 cup peanuts
  • 1 cup pecans
0/5 (0 Votes)

5-Ingredient Instant Pot Mac and Cheese

5-Ingredient Instant Pot Mac and Cheese

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Combine the macaroni, 4 cups water and 1 tablespoon salt in an Instant Pot® (see Cook's Note)

  • 1 pound elbow macaroni
  • Kosher salt
  • One 12-ounce can evaporated milk
  • 3 tablespoons unsalted butter
  • 3 cups shredded mild or medium Cheddar
0/5 (0 Votes)