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Recipes
Deviled Eggs, Four Ways
By ClaudiaJan
Directions Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch
- Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- black pepper
- Toppings (such as paprika, crumbled cooked bacon, chopped cooked asparagus, or chopped fresh herbs)
Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze
By ClaudiaJan
Cake: 1. Preheat the oven to 325 degrees F
- 1 cup butter, room-temperature (2 sticks)
- 2 cups sugar
- 6 large eggs, room-temprature
- 1 teaspoon vanilla extract
- 1 11 - 12 ounce box vanilla wafers, finely crushed
- 1 6 ounce package frozen grated coconut, thawed, or 2 cups sweetened flaked coconut, chopped
- 1/2 cup chopped pecans
- 1 cup sugar
- 1 tablespoon cornstarch
- Pinch of salt
- Grated zest of 1 large lemon
- 1 large lemon, zested and juiced
- 3/4 cup water
- 1/2 6 ounce package frozen grated coconut, thawed, or 2 cups sweetened flaked coconut, chopped
Baked Beans
By ClaudiaJan
Directions In a 5-quart saucepan, heat oil over medium-high
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 teaspoons mustard powder
- 2 1/2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 can (14 1/2 ounces) whole tomatoes, with juice
- 1/4 to 1/3 cup packed light-brown sugar
- 4 cans (14 1/2 ounces each) pinto beans, drained and rinsed
- 1 tablespoon cider vinegar
- Salt and pepper
Dark Chocolate Pecan Pie
By ClaudiaJan
Directions 1. Preheat oven to 375 degrees F
- 1 Mission Beach Cafe Pastry or 1/2 of a 15-oz. pkg. rolled refrigerated unbaked pie crust (1 crust)
- 4 ounces bittersweet chocolate (such as Guittard®), chopped (3/4 cup)
- 3 eggs, beaten
- 1 teaspoon vanilla
- 1/2 cup unsalted butter
- 3/4 cup packed brown sugar
- 3/4 cup light-colored corn syrup
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups pecan pieces
Egg-Vegetable Salad Wraps
By ClaudiaJan
In a large bowl combine eggs, cucumber, yellow summer squash or zucchini, carrot, and red onion
- 6 hard-cooked eggs, chopped
- 1/2 cup chopped cucumber
- 1/2 cup chopped yellow summer squash or zucchini
- 1/4 cup shredded carrot
- 2 tablespoons chopped red onion
- 1/4 cup low-fat mayonnaise dressing
- 2 tablespoons Dijon-style mustard
- 1 tablespoon fat-free milk
- 1 teaspoon snipped fresh tarragon or basil or 1/4 teaspoon dried tarragon or basil, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
- 6 leaf lettuce leaves
- 6 6 - 7 - inches whole wheat flour tortillas
- 2 plum tomatoes, thinly sliced
Hot Spinach-Artichoke Dip
By ClaudiaJan
Hot Spinach-Artichoke Dip 1 (10-ounce) package frozen chopped spinach 2 (13 3/4-ounce) cans artichoke hearts ...
- Hot Spinach-Artichoke Dip
- 1 package 1 (10-ounce) package frozen chopped spinach
- 2 cans 2 (13 3/4-ounce) cans artichoke hearts
- 1/2 cup 1/2 cup mayonnaise
- 1/2 cup 1/2 cup sour cream
- 1 cup 1 cup freshly grated Parmesan
- 1 cup 1 cup grated pepper jack cheese
- Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
- Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Magic Cookie Bars
By ClaudiaJan
Preheat oven to 350. Melt butter in a 13 x 9 baking pan
- 1/2 cup butter or margarine
- 1 1/2 cups graham cracker crumbs
- 1 (14 oz) Eagle Brand Sweetened Condensed Milk
- 1 cup semi sweet chocolate pieces
- 1 cup peanut butter chips
Chinese Five Spice Oven-Fried Chicken
By ClaudiaJan
1. Heat oven to 450 degrees F
- Ingredients
- 1-1/2 cups panko bread crumbs
- 1 teaspoon Chinese five spice
- 1 teaspoon salt
- 1/4 cup honey
- 1 tabspoon lemon juice
- 1 broiler-fryer chicken (about 3-1/2 pounds), cut into 8 pieces, skin removed
Sauerkraut Making
By ClaudiaJan
Preparation: In a clean, non-metallic bowl, mix cabbage, juniper berries, caraway, mustard seeds, and salt
- Ingredients:
- Makes 1 quart.
- 8-10 cups shredded cabbage, loosely packed (about 2 lbs), about 1 cabbage
- 10 juniper berries
- 1 tsp. caraway seeds
- 1 tsp. yellow mustard seeds
- 1-2 tsp. un-iodized or pickling salt
- 1 c. filtered water mixed with 1 tsp. salt
Sour Cherry Pie
By ClaudiaJan
Directions 1. Preheat oven to 375 degrees F
- 2 portions Alan's Pie Pastry or one 15-oz. pkg. rolled refrigerated unbaked pie crust (2 crust)
- 1 1/2 cups sugar
- 1/2 cup quick-cooking tapioca
- 1/4 teaspoon salt
- 1 16 ounce frozen pitted sour (tart red) cherries, or 4 cups fresh pitted sour cherries*
- 3/4 cup dried or fresh cranberries
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla
- 1 egg
- 1 tablespoon whipping cream