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Recipes
Peach Glazed Ham
By cirql8or
Recipe courtesy The Neelys
- 3 cups peach nectar
- 1 (1-inch) piece ginger, smashed
- 1/2 lemon, juiced
- 4 cloves garlic, smashed
- 1/4 cup Dijon mustard
- 1 cup brown sugar
- 1 (14-pound) precooked ham
- 3 whole peaches
Pecorino Bites with Green Onion
By cirql8or
Recipe courtesy Rachael Ray
- 1/3 pound chunk firm pecorino cheese
- 2 scallions, whites and greens, finely chopped
- 1/3 cup extra-virgin olive oil
- A few whole peppercorns
- Toothpicks
Chocolate Creme Pie
By cirql8or
Top with remainder of Cool Whip and top with a few nuts, a drizzle of chocolate syrup or chocolate curls
- Cream Cheese layer:
- 1 cup flour
- 1/2 cup butter
- Crumble together and pat in a 9x13 pan. Bake at 375° F. for 15 minutes. Cool
- 8 oz. cream cheese
- 1 cup powdered sugar
- Blend together
- Fold in 1 cup cool whip
- Place over crust.
- large instant chocolate pudding mixed according to directions. Layer on top of cheese mix.
Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1/2 cup whole milk
- 3 tablespoons sugar
- 1/4 teaspoon instant espresso powder
- 1 cup bittersweet chocolate chips
- 3 large egg whites
- 1/4 cup mascarpone cheese, room temperature
- 2 tablespoons fresh squeezed orange juice
- 1/2 cup whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon orange zest
Chocolate Mousse
By cirql8or
Recipe courtesy Alton Brown
- 1 3/4 cups whipping cream
- 12 ounces quality semi-sweet chocolate chips
- 3 ounces espresso or strong coffee
- 1 tablespoon dark rum
- 4 tablespoons butter
- 1 teaspoon flavorless, granulated gelatin
Peanut Butter Ice Cream Sandwiches
By cirql8or
Preheat oven to 350°. Measure 3 cups of flour and sift
- •3 cups All-purpose Flour
- •2 teaspoons Baking Soda
- •1/4 teaspoons Salt
- •1 cup 8 0z. Unsalted Butter; Cold
- •1 cup Granulated Sugar
- •1 cup Brown Sugar
- •2 whole Eggs
- •1 cup Creamy Peanut Butter
- •1 teaspoon Vanilla
- •Vanilla Ice Cream
Pumpkin-Maple Bread Pudding
By cirql8or
Recipe courtesy Sandra Lee
- Butter flavored cooking spray
- 1 (16-ounce) loaf cinnamon-raisin swirl bread, cut into 1/2-inch cubes
- 1/2 cup chopped pecans
- 1 1/4 cups milk
- 1/2 cup cream
- 4 eggs
- 2 teaspoons pumpkin pie spice (recommended: McCormick)
- 1/2 cup real maple syrup
- 1 (15-ounce) can solid pack pumpkin (recommended: Libby's)
- 1 (4.5-ounce) jar brandied hard sauce (recommended: Crosse and Blackwell)
- 1 teaspoon maple extract (recommended: McCormick)
Asian Marinated Grilled Pork Tenderloin
By cirql8or
Recipe courtesy Anne Burrell
- 3/4 cup soy sauce
- 1/2 cup rice wine vinegar
- 1 tablespoon hot chili sauce (recommended: sambal oelek)
- 1 (1-inch) piece ginger, finely chopped
- 3 garlic cloves, smashed and finely chopped
- 1 scallion, both green and white parts, thinly sliced
- 1 orange, zested
- 4 pork tenderloins
- 2 tablespoons coriander seeds, toasted and ground
The Best Bread Pudding
By cirql8or
Recipe courtesy Paula Deen, 2007
- 2 cups granulated sugar
- 5 large beaten eggs
- 2 cups milk
- 2 teaspoons pure vanilla extract
- 3 cups cubed Italian bread, allow to stale overnight in a bowl
- 1 cup packed light brown sugar
- 1/4 cup (1/2 stick) butter, softened
- 1 cup chopped pecans
- 1 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 1 egg, beaten
- 2 teaspoons pure vanilla extract
- 1/4 cup brandy
Rum Pineapple Upside-Down Cake
By cirql8or
Recipe courtesy Guy Fieri
- 1 (12-ounce) package frozen pitted cherries, thawed
- 3/4 cup spiced rum
- 1/2 pineapple, peeled, cored, quartered and cut into 1/4-inch thick pieces
- 3/4 cup rum
- 2 sticks butter, room temperature
- 3/4 cup sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1 tablespoon dark brown sugar
- 1 pint creme fraiche
- 1 lime, zested
- 1 orange, zested