[{"content":"Classic Pumpkin Pie Yield: 8 Slices (one 9-inch pie)\nPrep Time: 1 hour hr 20 minutes mins\nCook Time: 1 hour hr 20 minutes mins\nTotal Time: 2 hours hrs 40 minutes mins\nIngredients Crust: 1 single crust pie shell for a 9-inch pie plate (see note) Filling: 2 cups (425 g) or 15-ounce can pumpkin puree (see note) ½ cup (106 g) granulated sugar ½ cup (106 g) lightly packed brown sugar ½ teaspoon salt 1 ½ rounded teaspoons ground cinnamon ¼ teaspoon ground nutmeg 1 rounded teaspoon ground ginger 1 teaspoon cardamom Pinch of cloves 1 teaspoon vanilla extract 2 large eggs 2 large egg yolks ⅔ cup heavy cream ½ cup milk or half-and-half Instructions Roll out the pie crust (see this post for a step-by-step) and gently place it into a 9-inch pie plate, trimming and fluting the edges. Cover and refrigerate for at least an hour (or up to a day or so). Preheat the oven to 425 degrees F. Line the crust with foil and pour in dried beans or pie weights (I\u0026rsquo;ve even used wheat berries) until completely full. Bake the pie crust for 15 minutes. Gently remove the foil and weights (or beans) and bake another 10 minutes until the dough no longer looks raw on the bottom. Remove from the oven while preparing the filling. In a large bowl, whisk together the pumpkin, sugars, salt, cinnamon, nutmeg, ginger, cloves and vanilla until well-combined. Add the eggs, cream and milk and whisk until smooth (don\u0026rsquo;t overmix or the pie will have a tendency to crack). Place the pie shell on a baking sheet and pour the filling into the warm pie shell. Bake for 10 minutes, without removing the pie, reduce the temperature to 350 degrees F and bake for 45-55 minutes longer until the pie is set and golden on top. If the crust starts to overbrown, cover it with foil strips or a pie shield partway through baking. Serve with a dollop of sweetened whipped cream, if desired. ","permalink":"https://recipes.cutejeep.com/the-pumpkin-pie/","summary":"\u003ch2 id=\"classic-pumpkin-pie\"\u003eClassic Pumpkin Pie\u003c/h2\u003e\n\u003cp\u003eYield: 8 Slices (one 9-inch pie)\u003c/p\u003e\n\u003cp\u003ePrep Time: 1 hour hr 20 minutes mins\u003c/p\u003e\n\u003cp\u003eCook Time: 1 hour hr 20 minutes mins\u003c/p\u003e\n\u003cp\u003eTotal Time: 2 hours hrs 40 minutes mins\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003ch4 id=\"crust\"\u003eCrust:\u003c/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 single crust pie shell for a 9-inch pie plate (see note)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch4 id=\"filling\"\u003eFilling:\u003c/h4\u003e\n\u003cul\u003e\n\u003cli\u003e2 cups (425 g) or 15-ounce can pumpkin puree (see note)\u003c/li\u003e\n\u003cli\u003e½ cup (106 g) granulated sugar\u003c/li\u003e\n\u003cli\u003e½ cup (106 g) lightly packed brown sugar\u003c/li\u003e\n\u003cli\u003e½ teaspoon salt\u003c/li\u003e\n\u003cli\u003e1 ½ rounded teaspoons ground cinnamon\u003c/li\u003e\n\u003cli\u003e¼ teaspoon ground nutmeg\u003c/li\u003e\n\u003cli\u003e1 rounded teaspoon ground ginger\u003c/li\u003e\n\u003cli\u003e1 teaspoon cardamom\u003c/li\u003e\n\u003cli\u003ePinch of cloves\u003c/li\u003e\n\u003cli\u003e1 teaspoon vanilla extract\u003c/li\u003e\n\u003cli\u003e2 large eggs\u003c/li\u003e\n\u003cli\u003e2 large egg yolks\u003c/li\u003e\n\u003cli\u003e⅔ cup heavy cream\u003c/li\u003e\n\u003cli\u003e½ cup milk or half-and-half\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"instructions\"\u003eInstructions\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRoll out the pie crust (see this post for a step-by-step) and gently place it into a 9-inch pie plate, trimming and fluting the edges. Cover and refrigerate for at least an hour (or up to a day or so).\u003c/li\u003e\n\u003cli\u003ePreheat the oven to 425 degrees F. Line the crust with foil and pour in dried beans or pie weights (I\u0026rsquo;ve even used wheat berries) until completely full. Bake the pie crust for 15 minutes. Gently remove the foil and weights (or beans) and bake another 10 minutes until the dough no longer looks raw on the bottom. Remove from the oven while preparing the filling.\u003c/li\u003e\n\u003cli\u003eIn a large bowl, whisk together the pumpkin, sugars, salt, cinnamon, nutmeg, ginger, cloves and vanilla until well-combined. Add the eggs, cream and milk and whisk until smooth (don\u0026rsquo;t overmix or the pie will have a tendency to crack).\u003c/li\u003e\n\u003cli\u003ePlace the pie shell on a baking sheet and pour the filling into the warm pie shell.\u003c/li\u003e\n\u003cli\u003eBake for 10 minutes, without removing the pie, reduce the temperature to 350 degrees F and bake for 45-55 minutes longer until the pie is set and golden on top. If the crust starts to overbrown, cover it with foil strips or a pie shield partway through baking.\u003c/li\u003e\n\u003cli\u003eServe with a dollop of sweetened whipped cream, if desired.\u003c/li\u003e\n\u003c/ul\u003e","title":"THE pumpkin pie"},{"content":"Ingredients ▢ 700 g / 1.2 lb skinless boneless chicken thighs (5 to 6) ▢ 1 tsp garlic powder ▢ Salt and pepper ▢ 1 tbsp olive oil ▢ 1/2 cup / 125 ml dry white wine (or broth or water) ▢ 25 g / 2 tbsp unsalted butter ▢ 2 large garlic cloves , minced ▢ Finely chopped parsley , optional Instructions Sprinkle both sides of chicken with garlic powder, salt and pepper. Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down. Press down lightly with with spatula. Cook for 5 minutes until deep golden and crispy. Turn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing. Add wine, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates. Remove from heat. Serve chicken with sauce. ","permalink":"https://recipes.cutejeep.com/crispy-chicken-thighs/","summary":"\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e▢ 700 g / 1.2 lb skinless boneless chicken thighs (5 to 6)\u003c/li\u003e\n\u003cli\u003e▢ 1 tsp garlic powder\u003c/li\u003e\n\u003cli\u003e▢ Salt and pepper\u003c/li\u003e\n\u003cli\u003e▢ 1 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e▢ 1/2 cup / 125 ml dry white wine (or broth or water)\u003c/li\u003e\n\u003cli\u003e▢ 25 g / 2 tbsp unsalted butter\u003c/li\u003e\n\u003cli\u003e▢ 2 large garlic cloves , minced\u003c/li\u003e\n\u003cli\u003e▢ Finely chopped parsley , optional\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"instructions\"\u003eInstructions\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSprinkle both sides of chicken with garlic powder, salt and pepper.\u003c/li\u003e\n\u003cli\u003eHeat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.\u003c/li\u003e\n\u003cli\u003ePress down lightly with with spatula. Cook for 5 minutes until deep golden and crispy.\u003c/li\u003e\n\u003cli\u003eTurn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing.\u003c/li\u003e\n\u003cli\u003eAdd wine, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates.\u003c/li\u003e\n\u003cli\u003eRemove from heat. Serve chicken with sauce.\u003c/li\u003e\n\u003c/ul\u003e","title":"Crispy Chicken Thighs"},{"content":"Ingredients Chicken 1.4 lb chicken thighs boneless skinless ½ teaspoon chili powder or more 1 teaspoon Italian seasoning salt and pepper to taste 2 tablespoons olive oil Peaches 2 yellow peaches medium size, thoroughly washed, cored, and sliced 3 tablespoons honey or more ½ lemon (half a lemon freshly squeezed or more) 2 tablespoons butter Instructions How to cook chicken Season chicken thighs with chili powder, Italian seasoning, salt, and pepper. Heat the same (now empty) cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through. Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes, without moving it. This allows the chicken to sear. Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it\u0026rsquo;s cooked through. Remove from heat. Remove chicken from skillet. How to cook peaches To the same skillet, on medium heat, add sliced peaches and slightly cook them, without overcooking, - about 5 minutes. At the very end, add honey, lemon juice, and butter. Stir Assembly Add back the cooked chicken nestled in between the peaches. Reheat briefly. Remove from heat. Top with fresh thyme. ","permalink":"https://recipes.cutejeep.com/chicken-with-fresh-peaches/","summary":"\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003ch4 id=\"chicken\"\u003eChicken\u003c/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1.4 lb chicken thighs boneless skinless\u003c/li\u003e\n\u003cli\u003e½ teaspoon chili powder or more\u003c/li\u003e\n\u003cli\u003e1 teaspoon Italian seasoning\u003c/li\u003e\n\u003cli\u003esalt and pepper to taste\u003c/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch4 id=\"peaches\"\u003ePeaches\u003c/h4\u003e\n\u003cul\u003e\n\u003cli\u003e2 yellow peaches medium size, thoroughly washed, cored, and sliced\u003c/li\u003e\n\u003cli\u003e3 tablespoons honey or more\u003c/li\u003e\n\u003cli\u003e½ lemon (half a lemon freshly squeezed or more)\u003c/li\u003e\n\u003cli\u003e2 tablespoons butter\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"instructions\"\u003eInstructions\u003c/h3\u003e\n\u003ch4 id=\"how-to-cook-chicken\"\u003eHow to cook chicken\u003c/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSeason chicken thighs with chili powder, Italian seasoning, salt, and pepper.\u003c/li\u003e\n\u003cli\u003eHeat the same (now empty) cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through.\u003c/li\u003e\n\u003cli\u003eAdd 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes, without moving it. This allows the chicken to sear.\u003c/li\u003e\n\u003cli\u003eFlip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it\u0026rsquo;s cooked through. Remove from heat.\u003c/li\u003e\n\u003cli\u003eRemove chicken from skillet.\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch4 id=\"how-to-cook-peaches\"\u003eHow to cook peaches\u003c/h4\u003e\n\u003cul\u003e\n\u003cli\u003eTo the same skillet, on medium heat, add sliced peaches and slightly cook them, without overcooking, - about 5 minutes.\u003c/li\u003e\n\u003cli\u003eAt the very end, add honey, lemon juice, and butter. Stir\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch4 id=\"assembly\"\u003eAssembly\u003c/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAdd back the cooked chicken nestled in between the peaches. Reheat briefly. Remove from heat.\u003c/li\u003e\n\u003cli\u003eTop with fresh thyme.\u003c/li\u003e\n\u003c/ul\u003e","title":"Chicken with fresh peaches"},{"content":"Summary from https://www.foodnetwork.com/how-to/articles/how-to-grill-salmon-a-step-by-step-guide\nPrep\nFor even cooking, you\u0026rsquo;ll want to let the salmon come to room temperature for 20 minutes before grilling.\nSet the salmon on a paper towel-lined pan and pat dry. A dry surface speeds up the searing process and prevents sticking. If it\u0026rsquo;s marinated, blot off as much marinade as possible before grilling.\nRight before placing it on the grill, lightly rub the salmon with olive oil on both sides, and sprinkle with kosher salt and freshly ground pepper. Always season fish just before grilling to avoid moisture loss and flare-ups.\nGrilling\nMake two cooking zones: a hot zone for searing and another for lower, gentle cooking. For a gas grill, turn the burners on one side to high and the other side to low. If you\u0026rsquo;re cooking with charcoal, push the hot coals onto one-half of the grill. The two zones will allow you to sear the salmon on the high-heat side, then transfer it to the cooler side to finish cooking. Close the lid and preheat for 15 minutes. This will burn off the oil and make the grill nonstick and very hot, about 500 degrees. For a charcoal grill, keep the lid vents open for air circulation.\nOpen the grill lid and place the salmon, skin-side down, on the hot zone. Most of the cooking will take place on the skin side. Allow 6 to 8 minutes, depending on the thickness.\nUse a fish spatula to gently flip the salmon over onto the lower-heat side. If it sticks, give it another minute or two. When it\u0026rsquo;s ready, it will release easily. (Note that you should never use tongs to flip delicate fish.) Cook for an additional 2 to 4 minutes on the other side, depending on the desired doneness.\nSalmon cooks quickly on the grill (usually no more than 12 minutes total), so don\u0026rsquo;t walk away or get distracted. The salmon will be medium-rare when an instant read thermometer inserted into the thickest portion reads 120 degrees F. Let it rest for a few minutes before serving to allow for some carryover cooking.\n","permalink":"https://recipes.cutejeep.com/salmon-on-the-grill/","summary":"\u003cp\u003eSummary from \u003ca href=\"https://www.foodnetwork.com/how-to/articles/how-to-grill-salmon-a-step-by-step-guide\"\u003ehttps://www.foodnetwork.com/how-to/articles/how-to-grill-salmon-a-step-by-step-guide\u003c/a\u003e\u003c/p\u003e\n\u003cp\u003ePrep\u003c/p\u003e\n\u003cp\u003eFor even cooking, you\u0026rsquo;ll want to let the salmon come to room temperature for 20 minutes before grilling.\u003c/p\u003e\n\u003cp\u003eSet the salmon on a paper towel-lined pan and pat dry. A dry surface speeds up the searing process and prevents sticking. If it\u0026rsquo;s marinated, blot off as much marinade as possible before grilling.\u003c/p\u003e\n\u003cp\u003eRight before placing it on the grill, lightly rub the salmon with olive oil on both sides, and sprinkle with kosher salt and freshly ground pepper. Always season fish just before grilling to avoid moisture loss and flare-ups.\u003c/p\u003e","title":"Salmon on the grill"},{"content":"3 Tbsp. brown sugar 1 1/2 Tbsp. paprika 1 1/2 Tbsp. salt 1 Tbsp. black pepper 2 tsp. garlic powder\n","permalink":"https://recipes.cutejeep.com/rib-rub/","summary":"\u003cp\u003e3 Tbsp. brown sugar\n1 1/2 Tbsp. paprika\n1 1/2 Tbsp. salt\n1 Tbsp. black pepper\n2 tsp. garlic powder\u003c/p\u003e","title":"rib rub"},{"content":"Ingredients\n2 lime (2\u0026quot; dia)s limes ½ cup sugar 3 tablespoons sweetened condensed milk 3 cups water ice\nWash limes thoroughly. Cut off the ends and slice into wedges. Place in blender with all of the remaining ingredients.\nMix blender, pulsing only a few times. Strain through a strainer to remove rinds and chunks. Serve over ice.\nIf you blend it too much, it will come out tasting bitter.\n","permalink":"https://recipes.cutejeep.com/brazilian-limeade/","summary":"\u003cp\u003eIngredients\u003c/p\u003e\n\u003cp\u003e\u003ccode\u003e2 lime (2\u0026quot; dia)s limes ½ cup sugar 3 tablespoons sweetened condensed milk 3 cups water ice\u003c/code\u003e\u003c/p\u003e\n\u003cp\u003eWash limes thoroughly. Cut off the ends and slice into wedges. Place in blender with all of the remaining ingredients.\u003c/p\u003e\n\u003cp\u003eMix blender, pulsing only a few times. Strain through a strainer to remove rinds and chunks. Serve over ice.\u003c/p\u003e\n\u003cp\u003eIf you blend it too much, it will come out tasting bitter.\u003c/p\u003e","title":"Brazilian Limeade"},{"content":"**Sauce **1 1/2 cup teriyaki sauce (I used Kikkoman Original with the blue label) 1/4 cup oyster sauce 2 tsp. ginger powder or fresh 2/3 cup brown sugar 1/2 cup rice vinegar 1/2 cup soy sauce 2 Tbs. sesame seed oil 1/2 cup Go-Chu-Jang (Korean Hot \u0026amp; Sweet Sauce)\u0026ndash;you can find this in the Asian section of most grocery stores. I used the brand B-B-Go) **Siracha Mayo **3/4 cup mayonnaise 1/4-1/3 cup Siracha hot sauce 3-4 lb. boneless pork roast (or chops)\u0026ndash;you can slow cook the pork, or use pork chops and slice them thin and stir fry in the sauce **Stirfry (optional) **1 lb. baby carrots, julienned 3-4 stalks green onions, sliced 8 oz. white mushrooms, sliced 1/2 red onion, sliced **Pork Bowls **1 head green cabbage, sliced (or use iceberg lettuce) 3-4 cups cooked rice 16 oz. rice noodles, cooked and drained Sesame seeds, garnish **Instructions **Place the pork roast into a slow cooker. Season with salt and pepper. Turn the slow cooker to high heat and cook for 4-5 hours, or until the pork shreds easily. Once the pork is cooked, drain all of the juices from the pork and remove any excess fat. Pour half of the sauce mixture over the cooked pork and then shred the meat and let it soak in the sauce while you continue to make the other ingredients. Start the rice in a rice cooker and let cook. Bring a medium sized pot with water and bring to a boil. Once the water is boiling, add the rice noodles to the water and stir. The noodles will cook in just 2-3 minutes, so continue to stir and then drain from the water once they are cooked and tender (don\u0026rsquo;t cook until mushy, just tender). Put the noodles in a bowl and add enough sauce to the noodles to moisten and keep them from sticking to each other. You can also add a couple tablespoons of olive oil to the noodles to keep them from sticking if you aren\u0026rsquo;t going to serve them right away. For the stirfry, cut all of the vegetables into thin slices (if you\u0026rsquo;re using carrots, mushrooms, etc.). Set aside the cabbage (or lettuce) and green onions for garnish. Heat a suate pan to medium heat and add a few tablespoons of olive oil or sesame oil the pan. Add the vegetables (minus the cabbage) and saute until they are tender. To assemble the rice bowls, place a portion of cooked rice on the bottom of a bowl. Add some of the chopped cabbage (or lettuce) on top. Add a portion of the noodles and then the meat on top. Drizzle with extra sauce/marinade and a dollop of the Siracha Mayo. Garnish with sliced green onions and sesame seeds. Extra cooked meat can be frozen for a later meal if you wish.\n","permalink":"https://recipes.cutejeep.com/korean-pork-bowls-cupbop/","summary":"\u003cp\u003e**Sauce\n**1 1/2 cup teriyaki sauce (I used Kikkoman Original with the blue label)\n1/4 cup oyster sauce\n2 tsp. ginger powder or fresh\n2/3 cup brown sugar\n1/2 cup rice vinegar\n1/2 cup soy sauce\n2 Tbs. sesame seed oil\n1/2 cup Go-Chu-Jang (Korean Hot \u0026amp; Sweet Sauce)\u0026ndash;you can find this in the Asian section of most grocery stores. I used the brand B-B-Go)\n**Siracha Mayo\n**3/4 cup mayonnaise\n1/4-1/3 cup Siracha hot sauce\n3-4 lb. boneless pork roast (or chops)\u0026ndash;you can slow cook the pork, or use pork chops and slice them thin and stir fry in the sauce\n**Stirfry (optional)\n**1 lb. baby carrots, julienned\n3-4 stalks green onions, sliced\n8 oz. white mushrooms, sliced\n1/2 red onion, sliced\n**Pork Bowls\n**1 head green cabbage, sliced (or use iceberg lettuce)\n3-4 cups cooked rice\n16 oz. rice noodles, cooked and drained\nSesame seeds, garnish\n**Instructions\n**Place the pork roast into a slow cooker. Season with salt and pepper. Turn the slow cooker to high heat and cook for 4-5 hours, or until the pork shreds easily. Once the pork is cooked, drain all of the juices from the pork and remove any excess fat. Pour half of the sauce mixture over the cooked pork and then shred the meat and let it soak in the sauce while you continue to make the other ingredients.\nStart the rice in a rice cooker and let cook.\nBring a medium sized pot with water and bring to a boil. Once the water is boiling, add the rice noodles to the water and stir. The noodles will cook in just 2-3 minutes, so continue to stir and then drain from the water once they are cooked and tender (don\u0026rsquo;t cook until mushy, just tender). Put the noodles in a bowl and add enough sauce to the noodles to moisten and keep them from sticking to each other. You can also add a couple tablespoons of olive oil to the noodles to keep them from sticking if you aren\u0026rsquo;t going to serve them right away.\nFor the stirfry, cut all of the vegetables into thin slices (if you\u0026rsquo;re using carrots, mushrooms, etc.). Set aside the cabbage (or lettuce) and green onions for garnish. Heat a suate pan to medium heat and add a few tablespoons of olive oil or sesame oil the pan. Add the vegetables (minus the cabbage) and saute until they are tender.\nTo assemble the rice bowls, place a portion of cooked rice on the bottom of a bowl. Add some of the chopped cabbage (or lettuce) on top. Add a portion of the noodles and then the meat on top. Drizzle with extra sauce/marinade and a dollop of the Siracha Mayo. Garnish with sliced green onions and sesame seeds.\nExtra cooked meat can be frozen for a later meal if you wish.\u003c/p\u003e","title":"korean pork bowls (cupbop)"},{"content":" 1 1/2 pounds tomatillos\n5 garlic cloves, not peeled\n2 jalapeños, seeds and ribs removed, chopped\n2 Anaheim or poblano chiles, roasted and skins removed, optional*\n1 bunch cilantro leaves, chopped\n3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1- to 2-inch cubes\nSalt and freshly ground black pepper\nOlive oil\n2 yellow onions\n3 garlic cloves, peeled and finely chopped\n2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano\n2 1/2 cups chicken stock\nPinch of ground cloves\nRemove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for 5-7 minutes to lightly blacken the skin. Remove from oven, and let rest until cool enough to handle.\nPlace tomatillos, skins included, into blender. Remove the now-roasted garlic cloves from their skins and add them to the blender. Add chopped jalapeño, other chiles (if using) and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.\nSeason pork cubes generously with salt and pepper. In a heavy-bottomed frying pan over medium-high heat, warm olive oil. Working in batches, brown pork chunks well on all sides. Using a slotted spoon or tongs, lift pork out of pan and place in bowl; set aside.\nPour off excess fat, anything beyond a tablespoon, and place onions and garlic in same frying pan and cook, stirring occasionally until limp, about 5 minutes. If your frying pan is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it.\nAdd oregano and tomatillo chile verde sauce to the pork and onions. Add chicken stock (enough to cover the meat). Add ground cloves and salt and pepper. (Not too much, as the chile verde will continue to cook down and concentrate a bit.)\nBring to a boil and reduce to a slight simmer. Cook for 2-3 hours, uncovered, or until the pork is fork tender.\nTaste and adjust the seasonings. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.\n","permalink":"https://recipes.cutejeep.com/sl-tribs-chili-verde/","summary":"\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e1 1/2 pounds tomatillos\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e5 garlic cloves, not peeled\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 jalapeños, seeds and ribs removed, chopped\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 Anaheim or poblano chiles, roasted and skins removed, optional*\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 bunch cilantro leaves, chopped\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1- to 2-inch cubes\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSalt and freshly ground black pepper\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eOlive oil\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 yellow onions\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e3 garlic cloves, peeled and finely chopped\u003c/p\u003e","title":"sl trib's chili verde"},{"content":"INGREDIENTS FOR THE CHILE VERDE\n12 ounces tomatillos, husked and rinsed (about 6 tomatillos) 3 jalapenos, stems removed 2 large poblano peppers, stems removed 1 serrano pepper, stem removed 2 medium onions, chopped (about 2 cups) 1 tablespoon minced garlic\nFOR THE PORK 2 tablespoons cooking oil 2 1/2 pounds pork shoulder, cut into bite sized chunks salt and pepper, to taste 1 1/2 cups water (or more depending on how thin or thick you want the sauce) 2 tablespoons lime juice (about the juice from a lime) 1/3 cup chopped cilantro\nINSTRUCTIONS FOR THE CHILE VERDE Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapenos, poblanos and serrano peppers on the baking sheet and place under broiler. Broil on high for 10 minutes, turning the tomatillos and peppers over halfway through. Remove the baking sheet from the broiler and cover with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers and tomatillos as you can. At this point, you can also remove the seeds from any of the peppers if you don\u0026rsquo;t want it too spicy. Add the broiled tomatillos, peppers, onions and garlic into a large blender. Blend until smooth. Set aside until ready to use. FOR THE PORK Heat a large pot or dutch oven over medium-high heat. Add in the cooking oil and then the pork. Season generously with salt and pepper. Sear the meat on all sides until nicely browned. Add the prepared chile verde and mix thoroughly, making sure to scrape the bottom of the pot with a wooden spoon so you get all the brown bits. Cover, lower the heat to simmer and cook for 2 to 3 hours, until the pork is tender. Add the water, lime juice and cilantro. Stir until combined. Taste and season with more salt, if necessary.\n","permalink":"https://recipes.cutejeep.com/chili-verde/","summary":"\u003cp\u003eINGREDIENTS\nFOR THE CHILE VERDE\u003c/p\u003e\n\u003cp\u003e12 ounces tomatillos, husked and rinsed (about 6 tomatillos)\n3 jalapenos, stems removed\n2 large poblano peppers, stems removed\n1 serrano pepper, stem removed\n2 medium onions, chopped (about 2 cups)\n1 tablespoon minced garlic\u003c/p\u003e\n\u003cp\u003eFOR THE PORK\n2 tablespoons cooking oil\n2 1/2 pounds pork shoulder, cut into bite sized chunks\nsalt and pepper, to taste\n1 1/2 cups water (or more depending on how thin or thick you want the sauce)\n2 tablespoons lime juice (about the juice from a lime)\n1/3 cup chopped cilantro\u003c/p\u003e","title":"chili verde"},{"content":"3 ¼ pounds (~1475g) pork shoulder meat (pork butt meat), cut into 2 – 2 1/4 inches cubes 200ml (~4/5 cup) unsalted chicken stock Marinade\n4 (13g) garlic cloves, crushed 1 (200g) medium onion, roughly chopped 1 teaspoon (2g) cumin seed, ground 1 teaspoon (2g) cinnamon powder or 1 cinnamon stick 2 bay leaves 1 tablespoon (15ml) regular soy sauce 55ml juice from 1 fresh orange Kosher salt Ground black pepper Optional\n8 – 12 corn tortillas Salsa (pico de gallo) 1 lime\nInstructions Prepare Pork Shoulder Meat: Remove rind and bone from the pork shoulder meat. Cut pork shoulder meat into cubes (~2 inches). Keep the excess fat. Marinate Pork Shoulder Cubes: Place pork shoulder cubes \u0026amp; fat into the Instant Pot’s inner pot. Season very generously with kosher salt and ground black pepper. Add 4 crushed garlic cloves, chopped onion, 1 tsp (2g) ground cumin, 1 tsp (2g) cinnamon powder, 2 bay leaves, 1 tbsp (15ml) regular soy sauce, and juice (55ml) from 1 orange to the inner pot. Mix well and let the meat marinate for 20 minutes. Pressure Cook Pork Shoulder Cubes: Pour ~⅘ cup (200ml) unsalted chicken stock in the inner pot. Close lid and Pressure Cook at High Pressure for 30 minutes + 15 minutes Natural Release. Release the remaining pressure after 15 minutes and open the lid carefully. Crisp Pork Shoulder Cubes: Transfer the pork shoulder cubes onto a baking tray. Now is a good time to take a bite and see if the pork cubes are salty enough. If the pork cubes are not salty enough, add more kosher salt into the cooking liquid. Taste \u0026amp; adjust accordingly. Drizzle some of the cooking liquid on to each piece (The cooking liquid should be mostly fat. If not, mix ¼ cup (63ml) cooking liquid with 2 tbsp (30ml) of vegetable oil and drizzle over each piece of pork). The fat \u0026amp; oil will protect the meat from drying out and the surface will crisp faster. Place pork shoulder cubes under a broiler or the top rack of a preheated 450°F toaster oven until the surface is crisped. Roughly 8 – 10 minutes. Flip the pork shoulder cubes, drizzle each piece with more cooking liquid and place in the oven again until the surface is crisped. (Optional) Heat Corn Tortillas: If you are serving the Carnitas with corned tortillas, you can heat up the corn tortillas when the pork is browning in the oven.\nServe \u0026amp; Enjoy: Place piping hot Carnitas on top of the warmed corn tortillas with a spoonful of salsa (Pico De Gallo). Serve immediately!\n","permalink":"https://recipes.cutejeep.com/instant-pot-carnitas/","summary":"\u003cp\u003e3 ¼ pounds (~1475g) pork shoulder meat (pork butt meat), cut into 2 – 2 1/4 inches cubes\n200ml (~4/5 cup) unsalted chicken stock\nMarinade\u003c/p\u003e\n\u003cp\u003e4 (13g) garlic cloves, crushed\n1 (200g) medium onion, roughly chopped\n1 teaspoon (2g) cumin seed, ground\n1 teaspoon (2g) cinnamon powder or 1 cinnamon stick\n2 bay leaves\n1 tablespoon (15ml) regular soy sauce\n55ml juice from 1 fresh orange\nKosher salt\nGround black pepper\nOptional\u003c/p\u003e","title":"instant pot carnitas"},{"content":"Ingredients 4boneless pork loin chops, 3/4 inch thick (about 1 1/2 lb)\n1/2teaspoon salt 1/4teaspoon pepper 2tablespoons olive oil 1small onion, halved and thinly sliced (1 cup) 2tablespoons Gold Medal™ all-purpose flour 1 1/4cups Progresso™ chicken broth (from 32-oz carton)1teaspoon grated orange zest SAVE $1/4cup orange juice SAVE $1tablespoon lime juice 1teaspoon sugar Buy Ingredients Powered by Chicory\nSteps 1Season pork chops with salt and pepper. 2In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until golden brown on both sides. Transfer to plate. 3Reduce heat to medium; add remaining 1 tablespoon oil to skillet. Add onion; cook 8 to 10 minutes, stirring occasionally, until browned and softened. Add flour; cook and stir 1 minute. Stir in broth and orange zest; heat to boiling. Add pork chops back to skillet; spoon sauce over top of pork. Reduce heat to low; cover and simmer 5 to 7 minutes or until pork is cooked through (at least 145°F). Transfer pork chops to serving plate. 4Add orange juice, lime juice and sugar to sauce in skillet. Cook and stir about 1 minute or until hot. Pour over pork chops, and serve ","permalink":"https://recipes.cutejeep.com/citrus-pork-chops/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e4boneless pork loin chops,\n3/4 inch thick (about 1 1/2 lb)\u003c/p\u003e\n\u003cp\u003e1/2teaspoon salt 1/4teaspoon pepper 2tablespoons olive oil 1small onion, halved and thinly sliced (1 cup) 2tablespoons Gold Medal™ all-purpose flour 1 1/4cups Progresso™ chicken broth (from 32-oz carton)1teaspoon grated orange zest SAVE $1/4cup orange juice SAVE $1tablespoon lime juice 1teaspoon sugar Buy Ingredients \u003ca href=\"http://chicory.co/?utm_source=widget-button\u0026amp;utm_medium=click-powered-by\u0026amp;utm_campaign=powered-by-chicory\"\u003ePowered by Chicory\u003c/a\u003e\u003c/p\u003e\n\u003ch2 id=\"steps\"\u003eSteps\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1Season pork chops with salt and pepper.\u003c/li\u003e\n\u003cli\u003e2In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until golden brown on both sides. Transfer to plate.\u003c/li\u003e\n\u003cli\u003e3Reduce heat to medium; add remaining 1 tablespoon oil to skillet. Add onion; cook 8 to 10 minutes, stirring occasionally, until browned and softened. Add flour; cook and stir 1 minute. Stir in broth and orange zest; heat to boiling. Add pork chops back to skillet; spoon sauce over top of pork. Reduce heat to low; cover and simmer 5 to 7 minutes or until pork is cooked through (at least 145°F). Transfer pork chops to serving plate.\u003c/li\u003e\n\u003cli\u003e4Add orange juice, lime juice and sugar to sauce in skillet. Cook and stir about 1 minute or until hot. Pour over pork chops, and serve\u003c/li\u003e\n\u003c/ul\u003e","title":"Citrus pork chops"},{"content":"I\u0026rsquo;m using this as my scratchpad for tracking cook times for turkeys I\u0026rsquo;ve smoked\u0026hellip;\nMy target temperature is 165**°** F as measured in the breast 17 lb turkey, 1.5 hours at 450**°** F 17 lb turkey, 2 hours at 350**°** F\n14 lb turkey, 2.25 hours at 300**°** F 14.7 lb turkey, 6 hours at 225**°** F\n15.5 lb turkey, 6.5 hours at 225**°** F\n","permalink":"https://recipes.cutejeep.com/turkey-smoking-times/","summary":"\u003cp\u003eI\u0026rsquo;m using this as my scratchpad for tracking cook times for turkeys I\u0026rsquo;ve smoked\u0026hellip;\u003c/p\u003e\n\u003cp\u003eMy target temperature is 165**°** F as measured in the breast\n17 lb turkey, 1.5 hours at 450**°** F\n17 lb turkey, 2 hours at 350**°** F\u003c/p\u003e\n\u003cp\u003e14 lb turkey, 2.25 hours at 300**°** F\n14.7 lb turkey, 6 hours at 225**°** F\u003c/p\u003e\n\u003cp\u003e15.5 lb turkey, 6.5 hours at 225**°** F\u003c/p\u003e","title":"Turkey smoking times"},{"content":"The FSIS guide states that the safe minimum temperature of all poultry products is 165°F (73.9°C). Alternate cooking temperatures/times are as follows:\n145°F for a minimum of 8 minutes, 24 seconds 150°F for a minimum of 2 minutes, 42 seconds 152°F for a minimum of 1 minute, 30 seconds 154°F for a minimum of 56 seconds 155°F for a minimum of 45 seconds 157°F for a minimum of 28 seconds 160°F for a minimum of 14 seconds From https://www.smoker-cooking.com/temperature-of-smoked-chicken.html\nVisit that site for more tips on checking chicken temperatures.\n","permalink":"https://recipes.cutejeep.com/smoked-chicken-temperatures/","summary":"\u003cp\u003eThe FSIS guide states that \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index\"\u003ethe safe minimum temperature of all poultry products is 165°F\u003c/a\u003e (73.9°C).\nAlternate cooking temperatures/times are as follows:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e145°F for a minimum of 8 minutes, 24 seconds\u003c/li\u003e\n\u003cli\u003e150°F for a minimum of 2 minutes, 42 seconds\u003c/li\u003e\n\u003cli\u003e152°F for a minimum of 1 minute, 30 seconds\u003c/li\u003e\n\u003cli\u003e154°F for a minimum of 56 seconds\u003c/li\u003e\n\u003cli\u003e155°F for a minimum of 45 seconds\u003c/li\u003e\n\u003cli\u003e157°F for a minimum of 28 seconds\u003c/li\u003e\n\u003cli\u003e160°F for a minimum of 14 seconds\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eFrom \u003ca href=\"https://www.smoker-cooking.com/temperature-of-smoked-chicken.html\"\u003ehttps://www.smoker-cooking.com/temperature-of-smoked-chicken.html\u003c/a\u003e\u003c/p\u003e","title":"Smoked chicken temperatures"},{"content":"INGREDIENTS\nDRESSING:\n3 tablespoons fresh lime or lemon juice (or a combination of both)\n2 tablespoons olive oil\n1/2 teaspoon salt (I use coarse, kosher salt)\nPinch black pepper (I use coarsely ground pepper)\nSALAD:\n2 cups chopped, cooked chicken (see note)\n1 cup corn kernels, fresh (cooked) or frozen and thawed\n2 medium/large ripe avocados, peeled and diced\n1/4 cup finely chopped red onion\n1/4 cup chopped fresh cilantro or parsley\nOPTIONAL ADD-INS:\nHalved cherry tomatoes\nCooked, crumbled bacon\nFeta cheese\nINSTRUCTIONS\nIn a small bowl or liquid measuring cup, combine all the dressing ingredients and mix well.\nAdd all the salad ingredients to a large bowl. Drizzle with the dressing and toss to combine. Add optional add-ins if desired. Season to taste with additional salt and pepper, if needed.\nServe immediately.\nNOTES\nFor the chicken: A rotisserie chicken works great as does marinated grilled chicken (this lemon garlic grilled chicken is my favorite and super delicious in this salad) or even canned, drained chicken, if that\u0026rsquo;s your thing. Here\u0026rsquo;s a really easy way to cook chicken on the stovetop for recipes like this.\n","permalink":"https://recipes.cutejeep.com/avocado-chicken-salad/","summary":"\u003cp\u003eINGREDIENTS\u003c/p\u003e\n\u003cp\u003eDRESSING:\u003c/p\u003e\n\u003cp\u003e3 tablespoons fresh lime or lemon juice (or a combination of both)\u003c/p\u003e\n\u003cp\u003e2 tablespoons olive oil\u003c/p\u003e\n\u003cp\u003e1/2 teaspoon salt (I use coarse, kosher salt)\u003c/p\u003e\n\u003cp\u003ePinch black pepper (I use coarsely ground pepper)\u003c/p\u003e\n\u003cp\u003eSALAD:\u003c/p\u003e\n\u003cp\u003e2 cups chopped, cooked chicken (see note)\u003c/p\u003e\n\u003cp\u003e1 cup corn kernels, fresh (cooked) or frozen and thawed\u003c/p\u003e\n\u003cp\u003e2 medium/large ripe avocados, peeled and diced\u003c/p\u003e\n\u003cp\u003e1/4 cup finely chopped red onion\u003c/p\u003e\n\u003cp\u003e1/4 cup chopped fresh cilantro or parsley\u003c/p\u003e","title":"avocado chicken salad"},{"content":"INGREDIENTS\nJuice of 1 lemon, approximately 3 tablespoons\n2 to 3 tablespoons olive oil\n1 teaspoon minced garlic, about 2 medium cloves\n1 teaspoon salt (I use coarse, kosher salt)\n1/4 teaspoon pepper\n1/2 teaspoon dried oregano\n1 to 2 pounds chicken breasts (see note)\nINSTRUCTIONS\nWhisk together all the marinade ingredients.\nPlace chicken in a ziploc bag or shallow dish and pour the marinade over chicken, tossing to coat the chicken evenly with the marinade. Refrigerate for at least 4 hours but up to 18 hours.\nPreheat grill to medium- or medium-high (I use about 375 degrees on my pellet grill) and cook for 3-4 minutes on each side until an instant read thermometer registers 165 degrees at the thickest part of the chicken. (The chicken can also be cooked in a skillet on the stove or broiled in the oven.)\nNOTES\nI like to use thin cut chicken breasts or chicken tenders (I find they absorb the flavor and marinade better). If I only have thicker chicken breasts, I cut them in half lengthwise (like a hamburger) to form thinner cutlets before marinading.\n","permalink":"https://recipes.cutejeep.com/mels-lemon-garlic-grilled-chicken/","summary":"\u003cp\u003eINGREDIENTS\u003c/p\u003e\n\u003cp\u003eJuice of 1 lemon, approximately 3 tablespoons\u003c/p\u003e\n\u003cp\u003e2 to 3 tablespoons olive oil\u003c/p\u003e\n\u003cp\u003e1 teaspoon minced garlic, about 2 medium cloves\u003c/p\u003e\n\u003cp\u003e1 teaspoon salt (I use coarse, kosher salt)\u003c/p\u003e\n\u003cp\u003e1/4 teaspoon pepper\u003c/p\u003e\n\u003cp\u003e1/2 teaspoon dried oregano\u003c/p\u003e\n\u003cp\u003e1 to 2 pounds chicken breasts (see note)\u003c/p\u003e\n\u003cp\u003eINSTRUCTIONS\u003c/p\u003e\n\u003cp\u003eWhisk together all the marinade ingredients.\u003c/p\u003e\n\u003cp\u003ePlace chicken in a ziploc bag or shallow dish and pour the marinade over chicken, tossing to coat the chicken evenly with the marinade. Refrigerate for at least 4 hours but up to 18 hours.\u003c/p\u003e","title":"mel's lemon garlic grilled chicken"},{"content":"INGREDIENTS\nCOOKIES:\n1 1/4 cups (9.25 ounces) granulated sugar\n2 tablespoons lemon zest (from about 3 medium lemons)\n1 cup butter (8 ounces, 16 tablespoons), softened\n3/4 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)\n3/4 cup (3 ounces) powdered sugar\n1/2 teaspoon baking soda\n1/2 teaspoon cream of tartar\n1/2 teaspoon salt\n3 to 4 tablespoons fresh lemon juice\n2 large eggs\n5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)\nGranulated sugar for pressing the cookies\nFROSTING:\n1 cup (8 ounces, 16 tablespoons) butter, softened\n1 tablespoon sour cream\n1/2 to 1 tablespoon lemon zest (from about 1 medium lemon)\n5 cups (20 ounces) powdered sugar\n1/4 cup fresh lemon juice\nINSTRUCTIONS\nPreheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.\nIn a medium bowl, add the granulated sugar and lemon zest and rub the mixture together with your fingers until well-combined and it smells very lemony. Set aside.\nIn the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar/lemon zest mixture, and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don\u0026rsquo;t add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.\nAdd the lemon juice and eggs and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.\nAdd the flour and mix until no dry streaks remain and the mixture is evenly combined; don\u0026rsquo;t overmix.\nScoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It\u0026rsquo;s really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.\nBake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or very much on the bottom - that means they\u0026rsquo;ve baked too long and they may be dry and crumbly instead of creamy and soft.\nLet the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.\nFor the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and lemon zest. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and lemon juice, and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional lemon juice, sour cream or milk/cream, if needed, to adjust the consistency of the frosting so it is thick and creamy but still soft and spreadable.\nFrost the cooled cookies and decorate with a bit of fresh lemon zest or sprinkles (optional).\nNOTES\nYou can really amp up the lemon flavor if you add lemon extract to the dough and/or frosting.\nBe careful not to overflour the dough or the cookies might be dry instead of soft after baking. If you don\u0026rsquo;t weigh your ingredients, make sure to fluff the flour in the container before scooping in the measuring cup and leveling (don\u0026rsquo;t pack or shake the flour into the cup!).\n","permalink":"https://recipes.cutejeep.com/swig-style-lemon-sugar-cookies/","summary":"\u003cp\u003eINGREDIENTS\u003c/p\u003e\n\u003cp\u003eCOOKIES:\u003c/p\u003e\n\u003cp\u003e1 1/4 cups (9.25 ounces) granulated sugar\u003c/p\u003e\n\u003cp\u003e2 tablespoons lemon zest (from about 3 medium lemons)\u003c/p\u003e\n\u003cp\u003e1 cup butter (8 ounces, 16 tablespoons), softened\u003c/p\u003e\n\u003cp\u003e3/4 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)\u003c/p\u003e\n\u003cp\u003e3/4 cup (3 ounces) powdered sugar\u003c/p\u003e\n\u003cp\u003e1/2 teaspoon baking soda\u003c/p\u003e\n\u003cp\u003e1/2 teaspoon cream of tartar\u003c/p\u003e\n\u003cp\u003e1/2 teaspoon salt\u003c/p\u003e\n\u003cp\u003e3 to 4 tablespoons fresh lemon juice\u003c/p\u003e\n\u003cp\u003e2 large eggs\u003c/p\u003e\n\u003cp\u003e5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)\u003c/p\u003e","title":"swig style lemon sugar cookies"},{"content":"INGREDIENTS 2 3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoon lemon zest 1 1/2 cups milk 1/2 cup fresh lemon juice 2 eggs 3 tablespoons unsalted butter, melted and slightly cooled 2 teaspoons vanilla extract 1/4 cup granulated sugar Place the flour, baking powder, baking soda and salt in a large bowl. Whisk to combine. Add the lemon zest and whisk in. In another bowl (or a large liquid measuring cup) combine the milk, lemon juice, eggs, butter, and vanilla. Whisk until combined completely. Stir in the sugar. Make a well in the center of the dry ingredients. Add the milk mixture and whisk just until combined. Do not overmix – a few lumps are ok, but you don’t want big clumps of flour. Heat an electric griddle or a skillet over medium high heat. If the surface is not nonstick, melt a bit of butter or use a nonstick cooking spray. Using a 1/3 cup measuring cup, pour the batter onto the griddle. Cook until the pancake bubbles and the bottom is browned. Flip and cook until the second side is browned. Remove from the griddle and continue to cook until all of the pancakes are cooked. Serve with Homemade Buttermilk Syrup. Buttermilk Syrup 1 1/2 cups sugar 3/4 cup buttermilk 1/2 cup butter, cut into cubes 2 tablespoons corn syrup 1 teaspoon baking soda 1 teaspoon vanilla extract In a large saucepan (at least 3 quarts), combine the sugar, buttermilk, butter, corn syrup, and baking soda and stir to combine. Bring the mixture to a boil, stirring frequently, then reduce the heat to low. You want to make sure that it is still bubbling. Cook, stirring frequently, until the syrup becomes a rich, golden brown, about 10 minutes*. Remove the syrup from the heat and stir in the vanilla. Serve the syrup warm. It will start to firm up as it cools, so heat as needed to loosen the syrup. ","permalink":"https://recipes.cutejeep.com/lemon-pancakes/","summary":"\u003ch3 id=\"ingredients\"\u003eINGREDIENTS\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 3/4 cups all-purpose flour\u003c/li\u003e\n\u003cli\u003e2 teaspoons baking powder\u003c/li\u003e\n\u003cli\u003e1 teaspoon baking soda\u003c/li\u003e\n\u003cli\u003e1/4 teaspoon salt\u003c/li\u003e\n\u003cli\u003e2 tablespoon lemon zest\u003c/li\u003e\n\u003cli\u003e1 1/2 cups milk\u003c/li\u003e\n\u003cli\u003e1/2 cup fresh lemon juice\u003c/li\u003e\n\u003cli\u003e2 eggs\u003c/li\u003e\n\u003cli\u003e3 tablespoons unsalted butter, melted and slightly cooled\u003c/li\u003e\n\u003cli\u003e2 teaspoons vanilla extract\u003c/li\u003e\n\u003cli\u003e1/4 cup granulated sugar\u003c/li\u003e\n\u003c/ul\u003e\n\u003col\u003e\n\u003cli\u003ePlace the flour, baking powder, baking soda and salt in a large bowl. Whisk to combine. Add the lemon zest and whisk in.\u003c/li\u003e\n\u003cli\u003eIn another bowl (or a large liquid measuring cup) combine the milk, lemon juice, eggs, butter, and vanilla. Whisk until combined completely. Stir in the sugar.\u003c/li\u003e\n\u003cli\u003eMake a well in the center of the dry ingredients. Add the milk mixture and whisk just until combined. Do not overmix – a few lumps are ok, but you don’t want big clumps of flour.\u003c/li\u003e\n\u003cli\u003eHeat an electric griddle or a skillet over medium high heat. If the surface is not nonstick, melt a bit of butter or use a nonstick cooking spray. Using a 1/3 cup measuring cup, pour the batter onto the griddle. Cook until the pancake bubbles and the bottom is browned. Flip and cook until the second side is browned.\u003c/li\u003e\n\u003cli\u003eRemove from the griddle and continue to cook until all of the pancakes are cooked.\u003c/li\u003e\n\u003cli\u003eServe with Homemade Buttermilk Syrup.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cul\u003e\n\u003cli\u003eButtermilk Syrup\u003c/li\u003e\n\u003cli\u003e1 1/2 cups sugar\u003c/li\u003e\n\u003cli\u003e3/4 cup buttermilk\u003c/li\u003e\n\u003cli\u003e1/2 cup butter, cut into cubes\u003c/li\u003e\n\u003cli\u003e2 tablespoons corn syrup\u003c/li\u003e\n\u003cli\u003e1 teaspoon baking soda\u003c/li\u003e\n\u003cli\u003e1 teaspoon vanilla extract\u003c/li\u003e\n\u003c/ul\u003e\n\u003col\u003e\n\u003cli\u003eIn a large saucepan (at least 3 quarts), combine the sugar, buttermilk, butter, corn syrup, and baking soda and stir to combine.\u003c/li\u003e\n\u003cli\u003eBring the mixture to a boil, stirring frequently, then reduce the heat to low. You want to make sure that it is still bubbling. Cook, stirring frequently, until the syrup becomes a rich, golden brown, about 10 minutes*.\u003c/li\u003e\n\u003cli\u003eRemove the syrup from the heat and stir in the vanilla.\u003c/li\u003e\n\u003cli\u003eServe the syrup warm. It will start to firm up as it cools, so heat as needed to loosen the syrup.\u003c/li\u003e\n\u003c/ol\u003e","title":"lemon pancakes"},{"content":"Ingredients 1/2 cup margarine 1/2 cup sugar 1/2 cup molasses 1 egg yolk 2 cups sifted all-purpose flour 1/2 teaspoon salt\n1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ginger 1/2 teaspoon ground nutmeg Directions In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.\n","permalink":"https://recipes.cutejeep.com/gingerbread-cookies/","summary":"\u003cp\u003eIngredients\n1/2 cup margarine\n1/2 cup sugar\n1/2 cup molasses\n1 egg yolk\n2 cups sifted all-purpose flour\n1/2 teaspoon salt\u003c/p\u003e\n\u003cp\u003e1/2 teaspoon baking powder\n1/2 teaspoon baking soda\n1/2 teaspoon ground cinnamon\n1 teaspoon ground cloves\n1 teaspoon ginger\n1/2 teaspoon ground nutmeg\nDirections\nIn a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.\nPreheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.\nBake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.\u003c/p\u003e","title":"gingerbread cookies"},{"content":"Ingredients\n1 cup butter (room temperature) 2 cups granulated sugar 2 eggs 2 teaspoons vanilla extract 1/4 cup fresh squeezed lemon juice 1 tablespoon lemon zest 4 cups all purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup Lemon Head candies slightly crushed For Glaze 1/3 cup fresh squeezed lemon juice 2 cups powdered sugar Instructions\nPreheat oven to 350. Cream butter in a stand mixer. Add sugar and beat until fluffy. Add eggs, vanilla and lemon juice. Beat until well combined. In another bowl, mix together the dry ingredients. Add the dry ingredients to the butter and beat slowly until just combined. Add lemon zest and Lemon Heads, just until evenly distributed. Scoop out golf ball sized cookies onto a lined cookie sheet. Bake for 10-12 minutes. The cookie should just just be set on the top, not shiny. The bottom should not be browned. Let the cookies sit on the cookie sheet for a few minutes before trying to transfer to a cooling rack.\n","permalink":"https://recipes.cutejeep.com/lemonhead-cookies/","summary":"\u003cp\u003eIngredients\u003c/p\u003e\n\u003cp\u003e1 cup butter (room temperature)\n2 cups granulated sugar\n2 eggs\n2 teaspoons vanilla extract\n1/4 cup fresh squeezed lemon juice\n1 tablespoon lemon zest\n4 cups all purpose flour\n1 teaspoon baking soda\n1/4 teaspoon salt\n1 cup Lemon Head candies slightly crushed\nFor Glaze\n1/3 cup fresh squeezed lemon juice\n2 cups powdered sugar\nInstructions\u003c/p\u003e\n\u003cp\u003ePreheat oven to 350.\nCream butter in a stand mixer. Add sugar and beat until fluffy. Add eggs, vanilla and lemon juice. Beat until well combined.\nIn another bowl, mix together the dry ingredients.\nAdd the dry ingredients to the butter and beat slowly until just combined. Add lemon zest and Lemon Heads, just until evenly distributed.\nScoop out golf ball sized cookies onto a lined cookie sheet. Bake for 10-12 minutes. The cookie should just just be set on the top, not shiny. The bottom should not be browned.\nLet the cookies sit on the cookie sheet for a few minutes before trying to transfer to a cooling rack.\u003c/p\u003e","title":"lemonhead cookies"},{"content":"INGREDIENTS 6 jalapeño peppers cut in half and seeded 1 8 ounce tub of onion and chive cream cheese 6 slices of bacon cut in half 12 thin cut filets of pheasant breast 1 can of sliced water chestnuts Toothpicks DIRECTIONS Cut peppers in half length-wise and remove seeds.\nFill the cavity of the pepper with cream cheese.\nPlace a pheasant filet on top of the cream cheese.\nPlace a slice of water chestnut on top of the pheasant filet.\nWrap with a piece of bacon.\nSecure bacon with a toothpick.\nGrill at 350 degrees until the bacon and pheasant are cooked through.\nEnjoy!\nFrom https://www.cabelas.com/category/CWC-Pheasant-Poppers-Recipe/959131980.uts\n","permalink":"https://recipes.cutejeep.com/pheasant-poppers/","summary":"\u003ch3 id=\"ingredients\"\u003eINGREDIENTS\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e6 jalapeño peppers cut in half and seeded\u003c/li\u003e\n\u003cli\u003e1 8 ounce tub of onion and chive cream cheese\u003c/li\u003e\n\u003cli\u003e6 slices of bacon cut in half\u003c/li\u003e\n\u003cli\u003e12 thin cut filets of pheasant breast\u003c/li\u003e\n\u003cli\u003e1 can of sliced water chestnuts\u003c/li\u003e\n\u003cli\u003eToothpicks\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDIRECTIONS\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eCut peppers in half length-wise and remove seeds.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eFill the cavity of the pepper with cream cheese.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ePlace a pheasant filet on top of the cream cheese.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ePlace a slice of water chestnut on top of the pheasant filet.\u003c/p\u003e","title":"Pheasant Poppers"},{"content":"rib mop sauce\nYou can replace cider with fruit puree. Apply every 40 minutes to an hour\n3 tablespoons unsalted butter 1 cup apple cider 3 tablespoons bourbon, or 3 more tablespoons apple cider 3 tablespoons soy sauce\nBring to a boil. Take off heat. Then generously slab onto meat :-)\nThis recipe was clipped using ChefTap. ChefTap is the first app to automatically clip your favorite recipes from any web site or blog, without copying and pasting. Find out more at http://cheftap.com\n","permalink":"https://recipes.cutejeep.com/amys-rib-mop-sauce/","summary":"\u003cp\u003erib mop sauce\u003c/p\u003e\n\u003cp\u003eYou can replace cider with fruit puree. Apply every 40 minutes to an hour\u003c/p\u003e\n\u003cp\u003e3 tablespoons unsalted butter\n1 cup apple cider\n3 tablespoons bourbon, or 3 more tablespoons apple cider\n3 tablespoons soy sauce\u003c/p\u003e\n\u003cp\u003eBring to a boil. Take off heat. Then generously slab onto meat :-)\u003c/p\u003e\n\u003cp\u003eThis recipe was clipped using ChefTap. ChefTap is the first app to automatically clip your favorite recipes from any web site or blog, without copying and pasting. Find out more at \u003ca href=\"http://cheftap.com\"\u003ehttp://cheftap.com\u003c/a\u003e\u003c/p\u003e","title":"Amy's rib mop sauce"},{"content":"Lightly sprinkle Rub seasoning on ribs.\nWhen ready to cook, start your Traeger on Smoke, lid open, until the fire is established (4-5 minutes).\nPlace ribs on the grill for smoke for 4 to 5 hours.\nRemove ribs from the grill and place in aluminum foil with your choice of BBQ sauce or 1/2 cup of water. Close foil and place back on grill grates.\nIncrease temperature to to 350 for 45 minutes. Take ribs off and let rest for 20 minutes \u0026amp; enjoy!\nFrom https://www.traegergrills.com/recipes/pork/simple-smoked-ribs\n","permalink":"https://recipes.cutejeep.com/easy-smoked-ribs/","summary":"\u003cp\u003eLightly sprinkle Rub seasoning on ribs.\u003c/p\u003e\n\u003cp\u003eWhen ready to cook, start your Traeger on Smoke, lid open, until the fire is established (4-5 minutes).\u003c/p\u003e\n\u003cp\u003ePlace ribs on the grill for smoke for 4 to 5 hours.\u003c/p\u003e\n\u003cp\u003eRemove ribs from the grill and place in aluminum foil with your choice of BBQ sauce or 1/2 cup of water. Close foil and place back on grill grates.\u003c/p\u003e\n\u003cp\u003eIncrease temperature to to 350 for 45 minutes. Take ribs off and let rest for 20 minutes \u0026amp; enjoy!\u003c/p\u003e","title":"Easy smoked ribs"},{"content":"Cooking rice in the Instant Pot, the 1:1 water to rice ratio method:\nMeasure dry rice, set aside. (about 1 “cup” minimum recommended, any “cup” you choose) Measure same amount of water, add to Instant Pot’s inner pot/liner. Rinse rice, add wet rice to the measured water in the inner pot. Lock on the lid, and set the steam release valve to “sealing” position. Select your pressure cooking time. ~The “Rice” button is timed for white or parboiled rice only. ~For other types of rice, set “Manual” to correct time (by pressing “-” to adjust the cooking time) for the type of rice you are cooking, in the case of brown rice, for example select 22-25 minutes depending on your preferences and any local issues, like high elevation. Let the rice rest for about 10 minutes after cooking is finished before releasing any remaining pressure, and serve. (from https://instantpot.com/how-to-cook-perfect-rice-in-an-electric-pressure-cooker/)\n","permalink":"https://recipes.cutejeep.com/instant-pot-rice/","summary":"\u003cp\u003eCooking rice in the Instant Pot, the 1:1 water to rice ratio method:\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eMeasure dry rice, set aside. (about 1 “cup” minimum recommended, any “cup” you choose)\u003c/li\u003e\n\u003cli\u003eMeasure same amount of water, add to Instant Pot’s inner pot/liner.\u003c/li\u003e\n\u003cli\u003eRinse rice, add wet rice to the measured water in the inner pot.\u003c/li\u003e\n\u003cli\u003eLock on the lid, and set the steam release valve to “sealing” position.\u003c/li\u003e\n\u003cli\u003eSelect your pressure cooking time. ~The “Rice” button is timed for white or parboiled rice only. ~For other types of rice, set “Manual” to correct time (by pressing “-” to adjust the cooking time) for the type of rice you are cooking, in the case of brown rice, for example select 22-25 minutes depending on your preferences and any local issues, like high elevation.\u003c/li\u003e\n\u003cli\u003eLet the rice rest for about 10 minutes after cooking is finished before releasing any remaining pressure, and serve.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003e(from \u003ca href=\"https://instantpot.com/how-to-cook-perfect-rice-in-an-electric-pressure-cooker/\"\u003ehttps://instantpot.com/how-to-cook-perfect-rice-in-an-electric-pressure-cooker/\u003c/a\u003e)\u003c/p\u003e","title":"Instant Pot rice"},{"content":"INGREDIENTS: SHORTBREAD CRUST: 1 1/2 cups (7.5 ounces) all-purpose flour 1/2 cup (2 ounces) powdered sugar 1/4 teaspoon salt 1 cup (16 tablespoons, 8 ounces) butter LEMON/CREAM LAYERS: 4 tablespoons cornstarch 1/2 cup + 1/3 cup granulated sugar (you’ll use 1/2 cup first and 1/3 cup later) 2 cups water 2/3 cup fresh lemon juice Zest of 1 lemon 6 egg yolks 2 tablespoons butter 6 ounces white chocolate, chopped (see note) 16 ounces cream cheese, softened to room temperature 1 1/2 cups heavy cream\nDIRECTIONS: For the shortbread crust, preheat the oven to 375 degrees F. Combine the flour, powdered sugar and salt in a bowl or in a food processor. Add the butter and cut in with a pastry blender (or process in the food processor) until the butter is in tiny pieces and the mixture is coarsely crumbled. Press the mixture evenly in the bottom of a 9X13-inch baking pan and bake for 10-12 minutes until lightly golden. Remove from the oven and let cool completely. For the lemon curd, in a medium saucepan, whisk together the cornstarch, 1/2 cup granulated sugar, water, fresh lemon juice and lemon zest. In a separate medium bowl, whisk together the egg yolks and 1/3 cup granulated sugar until well-combined and fluffy, 2-3 minutes. Add to the saucepan with the other ingredients and whisk to combine. Stirring constantly, bring the mixture to a boil over medium heat. Once bubbles pop at the surface and the mixture has thickened, remove from the heat and stir in the butter. Strain the mixture through a fine mesh strainer into a bowl. Remove about 2 cups of the mixture to a separate bowl, cover, and set aside to cool completely. To the remaining lemon curd, add the white chocolate and stir until melted. Let cool to room temperature. Add the cream cheese and whip with an electric mixer until light and fluffy. Remove 1 cup of the creamy mixture to another bowl, and spread the rest of the cream cheese mixture evenly on top of the shortbread crust. Combine the reserved 1 cup mixture and the whipping cream. Beat until thickened and soft peaks form that mostly hold their shape, 2-3 minutes. Spread the reserved 2 cups cooled lemon curd (with nothing added to it) on top of the cream cheese layer. It helps to dollop in large spoonfuls across the bars before spreading. Spread the whipped cream mixture on top of the lemon curd (again, dollop spoonfuls of it across the bars before spreading). Refrigerate the bars for at least an hour before cutting and serving (can be refrigerated 8-12 hours before serving). NOTES: I have not used white chocolate chips for this recipe – I use the Ghirardelli chocolate bars (not almond bark) because sometimes white chocolate chips don’t melt well, but you can certainly experiment.\nTo make the prep of this recipe a bit easier, if you have a storbought brand of lemon curd you love, you can try using that (you’ll need about 4 1/2 cups).\n","permalink":"https://recipes.cutejeep.com/lemon-truffle-shortbread-bars/","summary":"\u003cp\u003eINGREDIENTS:\nSHORTBREAD CRUST:\n1 1/2 cups (7.5 ounces) all-purpose flour\n1/2 cup (2 ounces) powdered sugar\n1/4 teaspoon salt\n1 cup (16 tablespoons, 8 ounces) butter\nLEMON/CREAM LAYERS:\n4 tablespoons cornstarch\n1/2 cup + 1/3 cup granulated sugar (you’ll use 1/2 cup first and 1/3 cup later)\n2 cups water\n2/3 cup fresh lemon juice\nZest of 1 lemon\n6 egg yolks\n2 tablespoons butter\n6 ounces white chocolate, chopped (see note)\n16 ounces cream cheese, softened to room temperature\n1 1/2 cups heavy cream\u003c/p\u003e","title":"lemon truffle shortbread bars"},{"content":"INGREDIENTS: 8 ounces (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note) 3/4 cup heavy cream 4 tablespoons (2 ounces) butter 1/4 cup light corn syrup 2 tablespoons packed light brown sugar (optional) 2 tablespoons natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy) 1 teaspoon pure vanilla extract\nDIRECTIONS: In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don’t let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency. Remove the pan from the heat and stir in the vanilla. PEANUT BUTTER-CHOCOLATE VARIATION: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup. BUTTERSCOTCH-CHOCOLATE VARIATION: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons. Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don’t let it boil or simmer) or in the microwave for 20-30 seconds at a time – thin with additional milk or heavy cream, if needed. NOTES: The hot fudge sauce (any flavor) will only be as good as the chocolate you use! I almost always use Ghirardelli or Guittard chocolate chips. They melt better than other brands I’ve tried, but ultimately, just use chocolate chips you love the flavor of!\nAs much as I love dark chocolate, in the PB and butterscotch versions, it really does help to lighten up and go with at least part milk chocolate, otherwise the chocolate flavor overwhelms the add-in flavors of peanut butter or butterscotch. The sauce is still very rich and chocolatey.\n","permalink":"https://recipes.cutejeep.com/5-minute-hot-fudge/","summary":"\u003cp\u003eINGREDIENTS:\n8 ounces (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note)\n3/4 cup heavy cream\n4 tablespoons (2 ounces) butter\n1/4 cup light corn syrup\n2 tablespoons packed light brown sugar (optional)\n2 tablespoons natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy)\n1 teaspoon pure vanilla extract\u003c/p\u003e\n\u003cp\u003eDIRECTIONS:\nIn a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don’t let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency.\nRemove the pan from the heat and stir in the vanilla.\nPEANUT BUTTER-CHOCOLATE VARIATION: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup.\nBUTTERSCOTCH-CHOCOLATE VARIATION: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons.\nUse immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don’t let it boil or simmer) or in the microwave for 20-30 seconds at a time – thin with additional milk or heavy cream, if needed.\nNOTES:\nThe hot fudge sauce (any flavor) will only be as good as the chocolate you use! I almost always use Ghirardelli or Guittard chocolate chips. They melt better than other brands I’ve tried, but ultimately, just use chocolate chips you love the flavor of!\u003c/p\u003e","title":"5 minute hot fudge"},{"content":"Ingredients 8 corn tostada shells 1 (16 ounce) can refried beans 2 cups shredded Cheddar cheese, divided 1 (7 ounce) can chipotle peppers in adobo sauce (or green chilis) 1/2 (8 ounce) jar salsa\n2 cups chopped fresh cilantro, divided 1 (15 ounce) can black beans, drained 1 tablespoon butter, or as needed 8 eggs\nDirections Preheat an oven to 500 degrees F (260 degrees C). Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese. Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes. Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute. Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese. Bake tostadas in the preheated oven until cheese is melted, about 10 minutes. Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.\n","permalink":"https://recipes.cutejeep.com/huevos-rancheros/","summary":"\u003cp\u003eIngredients\n8 corn tostada shells\n1 (16 ounce) can refried beans\n2 cups shredded Cheddar cheese, divided\n1 (7 ounce) can chipotle peppers in adobo sauce (or green chilis)\n1/2 (8 ounce) jar salsa\u003c/p\u003e\n\u003cp\u003e2 cups chopped fresh cilantro, divided\n1 (15 ounce) can black beans, drained\n1 tablespoon butter, or as needed\n8 eggs\u003c/p\u003e\n\u003cp\u003eDirections\nPreheat an oven to 500 degrees F (260 degrees C).\nArrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.\nCombine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.\nPut black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.\nHeat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.\nBake tostadas in the preheated oven until cheese is melted, about 10 minutes.\nPlace each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.\u003c/p\u003e","title":"huevos rancheros"},{"content":"Ingredients 1/2 cup butter, melted 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour\n1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 1/2 cup chopped walnuts 2 medium bananas, sliced\nDirections Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.\n","permalink":"https://recipes.cutejeep.com/banana-bread/","summary":"\u003cp\u003eIngredients\n1/2 cup butter, melted\n1 cup white sugar\n2 eggs\n1 teaspoon vanilla extract\n1 1/2 cups all-purpose flour\u003c/p\u003e\n\u003cp\u003e1 teaspoon baking soda\n1/2 teaspoon salt\n1/2 cup sour cream\n1/2 cup chopped walnuts\n2 medium bananas, sliced\u003c/p\u003e\n\u003cp\u003eDirections\nPreheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.\nIn a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.\nBake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.\u003c/p\u003e","title":"banana bread"},{"content":"Ingredients 1 (9 inch) unbaked pie crust 3 eggs, beaten 3/4 cup white sugar 1/4 teaspoon salt 1 teaspoon vanilla extract\n1 egg white 2 1/2 cups scalded milk 1/4 teaspoon ground nutmeg 3 drops yellow food coloring (optional) Directions\nPreheat oven to 400 degrees F (205 degrees C). Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.\n","permalink":"https://recipes.cutejeep.com/blue-ribbon-custard-pie/","summary":"\u003cp\u003eIngredients\n1 (9 inch) unbaked pie crust\n3 eggs, beaten\n3/4 cup white sugar\n1/4 teaspoon salt\n1 teaspoon vanilla extract\u003c/p\u003e\n\u003cp\u003e1 egg white\n2 1/2 cups scalded milk\n1/4 teaspoon ground nutmeg\n3 drops yellow food coloring (optional)\nDirections\u003c/p\u003e\n\u003cp\u003ePreheat oven to 400 degrees F (205 degrees C).\nMix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.\nLine pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.\nBake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.\u003c/p\u003e","title":"blue ribbon custard pie"},{"content":"Ingredients 1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups water 2 lemons, juiced and zested\n2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) pie crust, baked 4 egg whites 6 tablespoons white sugar\nDirections Preheat oven to 350 degrees F (175 degrees C). To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes, or until meringue is golden brown.\n","permalink":"https://recipes.cutejeep.com/lemon-meringue-pie/","summary":"\u003cp\u003eIngredients\n1 cup white sugar\n2 tablespoons all-purpose flour\n3 tablespoons cornstarch\n1/4 teaspoon salt\n1 1/2 cups water\n2 lemons, juiced and zested\u003c/p\u003e\n\u003cp\u003e2 tablespoons butter\n4 egg yolks, beaten\n1 (9 inch) pie crust, baked\n4 egg whites\n6 tablespoons white sugar\u003c/p\u003e\n\u003cp\u003eDirections\nPreheat oven to 350 degrees F (175 degrees C).\nTo Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.\nTo Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.\nBake in preheated oven for 10 minutes, or until meringue is golden brown.\u003c/p\u003e","title":"lemon meringue pie"},{"content":"INGREDIENTS 30g butter 1 onion, nely chopped 1 garlic clove, smashed 4 sprigs thyme, chopped 1 1/2 tablespoons plain our 1 1/2 cups Massel chicken style liquid stock\nMETHOD Step 1 Melt butter in a large saucepan over medium-high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until browned (the colour will improve the taste and colour of your gravy). Add our and stir to coat. Cook for 30 seconds. Slowly stir in stock until combined (be careful of the steam). Scrape brown bits from base of pan. Bring to the boil over high heat. Reduce heat. Step 2 Gently boil for 4 minutes or until sauce thickens. Strain into a small jug and check seasoning.\n","permalink":"https://recipes.cutejeep.com/gravy-without-drippings/","summary":"\u003cp\u003eINGREDIENTS\n30g butter\n1 onion, nely\nchopped\n1 garlic clove, smashed\n4 sprigs thyme, chopped\n1 1/2 tablespoons plain our\n1 1/2 cups Massel chicken style liquid stock\u003c/p\u003e\n\u003cp\u003eMETHOD\nStep 1 Melt butter in a large saucepan over medium-high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until browned (the colour will improve\nthe taste and colour of your gravy). Add our\nand stir to coat. Cook for 30 seconds. Slowly stir in stock until combined (be careful of the steam). Scrape\nbrown bits from base of pan. Bring to the boil over high heat. Reduce heat.\nStep 2 Gently boil for 4 minutes or until sauce thickens. Strain into a small jug and check seasoning.\u003c/p\u003e","title":"Gravy (without drippings)"},{"content":" put rub all over pork shoulder cover with plastic and place in refrigerator for at least 2-6 hours. put smoker on at 225 – put meat on grill and stick in your meat thermometer close lid and cook until the thermometer reads 195F and don’t open the lid until it’s done. use clean heavy rubber gloves to remove meat from smoker once it’s at 195. let rest for at least 30 minutes. Then shred/slice and serve. Enjoy For me, a 7.5 lb shoulder took 12 hours to get to 192 degrees. I took it off at that time and it tasted great! Another one, 8 lbs took 14 hours to get to 195 degrees\u0026hellip;\n","permalink":"https://recipes.cutejeep.com/smoked-pork-shoulder-butt/","summary":"\u003cul\u003e\n\u003cli\u003eput rub all over pork shoulder\u003c/li\u003e\n\u003cli\u003ecover with plastic and place in refrigerator for at least 2-6 hours.\u003c/li\u003e\n\u003cli\u003eput smoker on at 225 – put meat on grill and stick in your meat thermometer\u003c/li\u003e\n\u003cli\u003eclose lid and cook until the thermometer reads 195F and don’t open the lid until it’s done.\u003c/li\u003e\n\u003cli\u003euse clean heavy rubber gloves to remove meat from smoker once it’s at 195.\u003c/li\u003e\n\u003cli\u003elet rest for at least 30 minutes. Then shred/slice and serve. Enjoy\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eFor me, a 7.5 lb shoulder took 12 hours to get to 192 degrees.  I took it off at that time and it tasted great!\nAnother one, 8 lbs took 14 hours to get to 195 degrees\u0026hellip;\u003c/p\u003e","title":"Smoked pork shoulder (Boston butt)"},{"content":"Make patties (work the ground beef as little as possible) Season right before putting on the grill Smoke @ 225 degrees for 1.5 hours (until center of meat is 160 degrees)\n","permalink":"https://recipes.cutejeep.com/smoked-burgers/","summary":"\u003cp\u003eMake patties (work the ground beef as little as possible)\nSeason right before putting on the grill\nSmoke @ 225 degrees for 1.5 hours (until center of meat is 160 degrees)\u003c/p\u003e","title":"Smoked burgers"},{"content":"The Best Pumpkin Muffins\n1 3/4 cups flour 1 cup packed brown sugar 1 tablespoon baking powder 1/2 tsp salt 1 tsp cinnamon 1/4 tsp allspice 1/2 tsp ginger 1/2 tsp freshly grated nutmeg 1 cup pureed pumpkin 1/2 cup milk 1/2 cup oil\nOptional Ingredients:\n1/2 cup chopped pecans 1/4 cup melted butter 1/2 cup cinnamon sugar (1/2 cup sugar mixed with 1 tsp cinnamon)\nOven preheat: 400\nCombine dry ingredients in a medium bowl: flour, baking powder, salt, spices\nCombine wet ingredients in a small bowl: Pumpkin, oil, sugar, milk\nYou can stop the recipe here and refrigerate the wet ingredients until morning, or keep going.\nStir wet ingredients into dry, stir until just combined. Spray regular muffin tin with non-stick spray. Using a large ice cream scoop, scoop the batter generously into the tins (should be about 2/3 full.) Sprinkle tops of muffins with chopped pecans (if using.) Bake in a 400 degree oven for 18-20 minutes. Remove to a cooling rack.\nYou can serve the muffins at this point, or dip the top of each warm muffin into the melted butter and then into the cinnamon sugar for a delicious topping.\n","permalink":"https://recipes.cutejeep.com/pumpkin-spice-muffins/","summary":"\u003cp\u003eThe Best Pumpkin Muffins\u003c/p\u003e\n\u003cp\u003e1 3/4 cups flour\n1 cup packed brown sugar\n1 tablespoon baking powder\n1/2 tsp salt\n1 tsp cinnamon\n1/4 tsp allspice\n1/2 tsp ginger\n1/2 tsp freshly grated nutmeg\n1 cup pureed pumpkin\n1/2 cup milk\n1/2 cup oil\u003c/p\u003e\n\u003cp\u003eOptional Ingredients:\u003c/p\u003e\n\u003cp\u003e1/2 cup chopped pecans\n1/4 cup melted butter\n1/2 cup cinnamon sugar (1/2 cup sugar mixed with 1 tsp cinnamon)\u003c/p\u003e\n\u003cp\u003eOven preheat: 400\u003c/p\u003e\n\u003cp\u003eCombine dry ingredients in a medium bowl: flour, baking powder, salt, spices\u003c/p\u003e","title":"pumpkin spice muffins"},{"content":"Ingredients\nPretzel Crust 1 1/4 cups crushed pretzels 1/4 cup granulated sugar 1/2 cup butter or margarine, melted\nPie 3/4 cup boiling water 1 package (4-serving size) Jell-O™ strawberry-flavored gelatin 1 teaspoon grated lime peel 1/4 cup lime juice 1 1/2 cups whipping (heavy) cream 3/4 cup powdered sugar 2 cups strawberries, slightly crushed\nChocolate-covered strawberries, if desired\nSteps 1 In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate. 2 In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set. 3 Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust. 4 Refrigerate about 8 hours or until set. Garnish with chocolate-covered strawberries. Store covered in refrigerator.\n","permalink":"https://recipes.cutejeep.com/fluffy-strawberry-pie/","summary":"\u003cp\u003eIngredients\u003c/p\u003e\n\u003cp\u003ePretzel Crust\n1 1/4 cups crushed pretzels\n1/4 cup granulated sugar\n1/2 cup butter or margarine, melted\u003c/p\u003e\n\u003cp\u003ePie\n3/4 cup boiling water\n1 package (4-serving size) Jell-O™ strawberry-flavored gelatin\n1 teaspoon grated lime peel\n1/4 cup lime juice\n1 1/2 cups whipping (heavy) cream\n3/4 cup powdered sugar\n2 cups strawberries, slightly crushed\u003c/p\u003e\n\u003cp\u003eChocolate-covered strawberries, if desired\u003c/p\u003e\n\u003cp\u003eSteps\n1 In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate.\n2 In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.\n3 Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust.\n4 Refrigerate about 8 hours or until set. Garnish with chocolate-covered strawberries. Store covered in refrigerator.\u003c/p\u003e","title":"fluffy strawberry pie"},{"content":"Ingredients\n2 tablespoons packed brown sugar 2 teaspoons chili powder 2 teaspoons salt 1 whole chicken (3 to 4 lb)\nSteps\nSpray 5-quart oval slow cooker with cooking spray. In small bowl, stir together brown sugar, chili powder and salt. Pat chicken dry, both inside and outside, with paper towels. Rub chicken all over with brown sugar mixture. Place chicken, breast-side up, in slow cooker. Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165°F. Remove chicken from slow cooker; let stand 10 minutes before serving. ","permalink":"https://recipes.cutejeep.com/slow-cooker-rotisserie-chicken/","summary":"\u003cp\u003eIngredients\u003c/p\u003e\n\u003cp\u003e2 tablespoons packed brown sugar\n2 teaspoons chili powder\n2 teaspoons salt\n1 whole chicken (3 to 4 lb)\u003c/p\u003e\n\u003cp\u003eSteps\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eSpray 5-quart oval slow cooker with cooking spray.\u003c/li\u003e\n\u003cli\u003eIn small bowl, stir together brown sugar, chili powder and salt.\u003c/li\u003e\n\u003cli\u003ePat chicken dry, both inside and outside, with paper towels. Rub chicken all over with brown sugar mixture.\u003c/li\u003e\n\u003cli\u003ePlace chicken, breast-side up, in slow cooker.\u003c/li\u003e\n\u003cli\u003eCover; cook on High heat setting 2 1/2 to 3 1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165°F. Remove chicken from slow cooker; let stand 10 minutes before serving.\u003c/li\u003e\n\u003c/ol\u003e","title":"slow cooker rotisserie chicken"},{"content":"Ingredients 2-1/4 cups milk 1/4 cup and 2 tablespoons white vinegar 3 cups all-purpose flour 1/4 cup and 2 tablespoons white sugar 1 tablespoon baking powder 1-1/2 teaspoons baking soda 1-1/2 teaspoons salt 3 eggs 1/4 cup and 2 tablespoons butter, melted cooking spray\nDirections Combine milk with vinegar in a medium bowl and set aside for 5 minutes to \u0026ldquo;sour\u0026rdquo;. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into \u0026ldquo;soured\u0026rdquo; milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.\n","permalink":"https://recipes.cutejeep.com/pancakes-3/","summary":"\u003cp\u003eIngredients\n2-1/4 cups milk\n1/4 cup and 2 tablespoons white vinegar\n3 cups all-purpose flour\n1/4 cup and 2 tablespoons white sugar\n1 tablespoon baking powder\n1-1/2 teaspoons baking soda\n1-1/2 teaspoons salt\n3 eggs\n1/4 cup and 2 tablespoons butter, melted\ncooking spray\u003c/p\u003e\n\u003cp\u003eDirections\nCombine milk with vinegar in a medium bowl and set aside for 5 minutes to \u0026ldquo;sour\u0026rdquo;.\nCombine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into \u0026ldquo;soured\u0026rdquo; milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.\nHeat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.\u003c/p\u003e","title":"pancakes"},{"content":"1 and 3/4 cups flour 2 teaspoons baking powder 3 tablespoons sugar 1/2 teaspoon salt 3 beaten egg yolks 1 and 3/4 cups milk 1/2 cup vegetable oil 1 tsp vanilla 3 egg whites - beaten stiffly\nMix all dry ingredients. Combine yolks and milk. Stir into dry ingredients. Stir in oil \u0026amp; vanilla and mix. GENTLY fold in beaten egg whites, do not over mix.\n","permalink":"https://recipes.cutejeep.com/waffles-ii/","summary":"\u003cp\u003e1 and 3/4 cups flour\n2 teaspoons baking powder\n3 tablespoons sugar\n1/2 teaspoon salt\n3 beaten egg yolks\n1 and 3/4 cups milk\n1/2 cup vegetable oil\n1 tsp vanilla\n3 egg whites - beaten stiffly\u003c/p\u003e\n\u003cp\u003eMix all dry ingredients. Combine yolks and milk. Stir into dry ingredients. Stir in oil \u0026amp; vanilla and mix. GENTLY fold in beaten egg whites, do not over mix.\u003c/p\u003e","title":"Waffles II"},{"content":"Ingredients 1-1/2 cups milk 1/4 cup white vinegar 2 cups all-purpose flour 1/4 cup white sugar 2 teaspoons baking powder\n1 teaspoon baking soda 1 teaspoon salt 2 egg 1/4 cup butter, melted cooking spray Directions Combine milk with vinegar in a medium bowl and set aside for 5 minutes to \u0026ldquo;sour\u0026rdquo;. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into \u0026ldquo;soured\u0026rdquo; milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.\n","permalink":"https://recipes.cutejeep.com/pancakes-2/","summary":"\u003cp\u003eIngredients\n1-1/2 cups milk\n1/4 cup white vinegar\n2 cups all-purpose flour\n1/4 cup white sugar\n2 teaspoons baking powder\u003c/p\u003e\n\u003cp\u003e1 teaspoon baking soda\n1 teaspoon salt\n2 egg\n1/4 cup butter, melted\ncooking spray\nDirections\nCombine milk with vinegar in a medium bowl and set aside for 5 minutes to \u0026ldquo;sour\u0026rdquo;.\nCombine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into \u0026ldquo;soured\u0026rdquo; milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.\nHeat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.\u003c/p\u003e","title":"pancakes"},{"content":"1 cup butter (unsalted is recommended, but I use salted and can\u0026rsquo;t tell a difference.) 2 cups sugar 4 eggs 2 tsp vanilla 5 cups flour 1 tsp salt 1/2 tsp baking soda\nCream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla \u0026amp; mix well. In a separate bowl combine flour, salt \u0026amp; soda \u0026amp; stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan).\nBake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost with buttercream frosting (I like to go a little heavy on the almond extract for these.)\n","permalink":"https://recipes.cutejeep.com/sugar-cookie-bars/","summary":"\u003cp\u003e1 cup butter (unsalted is recommended, but I use salted and can\u0026rsquo;t tell a difference.)\n2 cups sugar\n4 eggs\n2 tsp vanilla\n5 cups flour\n1 tsp salt\n1/2 tsp baking soda\u003c/p\u003e\n\u003cp\u003eCream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla \u0026amp; mix well. In a separate bowl combine flour, salt \u0026amp; soda \u0026amp; stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan).\u003c/p\u003e","title":"sugar cookie bars"},{"content":"Ingredients 1 cup butter, melted 3 cups white sugar 1 tablespoon vanilla extract 4 eggs\n1 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1 cup semisweet chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.\n","permalink":"https://recipes.cutejeep.com/bombshell-brownies/","summary":"\u003cp\u003eIngredients\n1 cup butter, melted\n3 cups white sugar\n1 tablespoon vanilla extract\n4 eggs\u003c/p\u003e\n\u003cp\u003e1 1/2 cups all-purpose flour\n3/4 cup unsweetened cocoa powder\n1/2 teaspoon salt\n1 cup semisweet chocolate chips\nDirections\nPreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.\nCombine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.\nSift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.\nBake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.\u003c/p\u003e","title":"bombshell brownies"},{"content":"*I used less sugar.\nYield: About 10 - 12 servings\nIngredients\nDressing\n1/4 cup olive oil\n1/4 cup vegetable oil\n3 Tbsp granulated sugar\n3 Tbsp honey\n3 Tbsp fresh lemon juice\n2 tsp poppy seeds\nSalad\n8 Mandarin oranges, peeled and segmented\n4 apples (preferably 2 gala and 2 golden delicious)\n4 ripe kiwis peeled and diced\n4 bananas, peeled and diced\n1 1/2 cup pomegranate arils (from about 1 large)\nDirections\nFor the dressing:\nIn a mixing bowl whisk together olive oil, vegetable oil, granulated sugar, honey and lemon juice until sugar has dissolved. Stir in poppy seeds.\nFor the fruit salad:\nIn a salad bowl toss together all of the fruit then pour dressing over top and gently toss to coat. Serve immediately for best results.Recipe source: Cooking Classy\n","permalink":"https://recipes.cutejeep.com/winter-fruit-salad-with-lemon-poppy-seed-dressing/","summary":"\u003cp\u003e*I used less sugar.\u003c/p\u003e\n\u003cp\u003eYield: About 10 - 12 servings\u003c/p\u003e\n\u003cp\u003eIngredients\u003c/p\u003e\n\u003cp\u003eDressing\u003c/p\u003e\n\u003cp\u003e1/4 cup olive oil\u003c/p\u003e\n\u003cp\u003e1/4 cup vegetable oil\u003c/p\u003e\n\u003cp\u003e3 Tbsp granulated sugar\u003c/p\u003e\n\u003cp\u003e3 Tbsp honey\u003c/p\u003e\n\u003cp\u003e3 Tbsp fresh lemon juice\u003c/p\u003e\n\u003cp\u003e2 tsp poppy seeds\u003c/p\u003e\n\u003cp\u003eSalad\u003c/p\u003e\n\u003cp\u003e8 Mandarin oranges, peeled and segmented\u003c/p\u003e\n\u003cp\u003e4 apples (preferably 2 gala and 2 golden delicious)\u003c/p\u003e\n\u003cp\u003e4 ripe kiwis peeled and diced\u003c/p\u003e\n\u003cp\u003e4 bananas, peeled and diced\u003c/p\u003e\n\u003cp\u003e1 1/2 cup pomegranate arils (from about 1 large)\u003c/p\u003e","title":"Winter Fruit Salad with Lemon Poppy Seed Dressing"},{"content":"equivalent of 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon vinegar\nequivalent of 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons vinegar\nequivalent of 1 tablespoon baking powder 3/4 teaspoon baking soda 1 tablespoon vinegar\n","permalink":"https://recipes.cutejeep.com/baking-powder-from-vinegar-baking-soda/","summary":"\u003cp\u003eequivalent of 1 teaspoon baking powder\n1/4 teaspoon baking soda\n1 teaspoon vinegar\u003c/p\u003e\n\u003cp\u003eequivalent of 2 teaspoons baking powder\n1/2 teaspoon baking soda\n2 teaspoons vinegar\u003c/p\u003e\n\u003cp\u003eequivalent of 1 tablespoon baking powder\n3/4 teaspoon baking soda\n1 tablespoon vinegar\u003c/p\u003e","title":"Baking powder from vinegar \u0026 baking soda"},{"content":"INGREDIENTS: 3 eggs 3 cups all-purpose flour 2-1/2 cups buttermilk 3/4 cup vegetable oil 1/3 cup sugar 2 tablespoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract (I like to add a dash of almond extract) DIRECTIONS:\nPreheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. double for party\n","permalink":"https://recipes.cutejeep.com/waffles/","summary":"\u003cp\u003eINGREDIENTS:\n3 eggs\n3 cups all-purpose flour\n2-1/2 cups buttermilk\n3/4 cup vegetable oil\n1/3 cup sugar\n2 tablespoons baking powder\n1/4 teaspoon salt\n1 1/2 teaspoons vanilla extract (I like to add a dash of almond extract)\nDIRECTIONS:\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.\u003c/li\u003e\n\u003cli\u003eSpray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003edouble for party\u003c/p\u003e","title":"waffles"},{"content":"2 pkg. cream cheese 1 Tbs. bonn appetit seasoning* 1/2 tsp. Coleman\u0026rsquo;s dried mustard 1-2 Tbs. dried dill weed 2-3 scallions (green ends only), chopped\nMix together and form a ball, roll in chopped pecans and fresh parsley and chill.\n*Bon appetit 1 tablespoon Celery Salt. 1 tablespoon sugar 1 teaspoon Onion Powder\n","permalink":"https://recipes.cutejeep.com/kaylenes-cheese-ball/","summary":"\u003cp\u003e2 pkg. cream cheese\n1 Tbs. bonn appetit seasoning*\n1/2 tsp. Coleman\u0026rsquo;s dried mustard\n1-2 Tbs. dried dill weed\n2-3 scallions (green ends only), chopped\u003c/p\u003e\n\u003cp\u003eMix together and form a ball, roll in chopped pecans and fresh parsley and chill.\u003c/p\u003e\n\u003cp\u003e*Bon appetit\n1 tablespoon Celery Salt.\n1 tablespoon sugar\n1 teaspoon Onion Powder\u003c/p\u003e","title":"kaylene's cheese ball"},{"content":"10 eggs, beaten 1/2lb. shredded pepperjack cheese 16oz. cottage cheese 7oz. can green chilies\nMake a roux with: 1/4 c. butter 1/2 c. flour 1 tsp. baking powder 1 1/2 tsp. salt\nShred cheese and spread into a sprayed 9x13 pan. Beat eggs, add cottage cheese, green chilies and roux and pour over cheese. Bake @350 for 35-45 min. until egg is set in center and edges are brown.\n","permalink":"https://recipes.cutejeep.com/debs-southwest-egg-bake/","summary":"\u003cp\u003e10 eggs, beaten\n1/2lb. shredded pepperjack cheese\n16oz. cottage cheese\n7oz. can green chilies\u003c/p\u003e\n\u003cp\u003eMake a roux with:\n1/4 c. butter\n1/2 c. flour\n1 tsp. baking powder\n1 1/2 tsp. salt\u003c/p\u003e\n\u003cp\u003eShred cheese and spread into a sprayed 9x13 pan. Beat eggs, add cottage cheese, green chilies and roux and pour over cheese. Bake @350 for 35-45 min. until egg is set in center and edges are brown.\u003c/p\u003e","title":"deb's southwest egg bake"},{"content":"8oz cream cheese 1 can (at least 1 cup.) artichoke hearts (chopped, not marinated) 1/4 c. mayo 1/2 c. shredded cheese 1 can green chilies\nCombine all and bake at 350 for 15-20 minutes.\n","permalink":"https://recipes.cutejeep.com/debs-artichoke-dip/","summary":"\u003cp\u003e8oz cream cheese\n1 can (at least 1 cup.) artichoke hearts (chopped, not marinated)\n1/4 c. mayo\n1/2 c. shredded cheese\n1 can green chilies\u003c/p\u003e\n\u003cp\u003eCombine all and bake at 350 for 15-20 minutes.\u003c/p\u003e","title":"deb's artichoke dip"},{"content":"Cherry, grape or small Roma tomatoes Whole gloves of garlic, unpeeled Olive oil Herbs such as fennel, thyme, or rosemary\nPreheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined or sprayed baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on and salt and pepper.\nBake the tomatoes in the oven for about 4-6 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.\nEither use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge.\n","permalink":"https://recipes.cutejeep.com/slow-roasted-tomatoes-2/","summary":"\u003cp\u003eCherry, grape or small Roma tomatoes\nWhole gloves of garlic, unpeeled\nOlive oil\nHerbs such as fennel, thyme, or rosemary\u003c/p\u003e\n\u003cp\u003ePreheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined or sprayed baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on and salt and pepper.\u003c/p\u003e\n\u003cp\u003eBake the tomatoes in the oven for about 4-6 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.\u003c/p\u003e","title":"slow roasted tomatoes"},{"content":"INGREDIENTS:\n1 (18.25 ounce) package devil\u0026rsquo;s food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 3/4 cups flour 1/2 cup sugar 1 tsp. baking soda\n1 1/4 cup vegetable oil 5 eggs 1/2 cup warm water 1 cup sour cream 2 cups semisweet chocolate chips\nDIRECTIONS:\nPreheat oven to 350 degrees F (175 degrees C).\nIn a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.\nBake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.\n","permalink":"https://recipes.cutejeep.com/chocolate-cake/","summary":"\u003cp\u003eINGREDIENTS:\u003c/p\u003e\n\u003cp\u003e1 (18.25 ounce) package devil\u0026rsquo;s food\ncake mix\n1 (5.9 ounce) package instant chocolate\npudding mix\n3/4 cups flour\n1/2 cup sugar\n1 tsp. baking soda\u003c/p\u003e\n\u003cp\u003e1 1/4 cup vegetable oil\n5 eggs\n1/2 cup warm water\n1 cup sour cream\n2 cups semisweet chocolate chips\u003c/p\u003e\n\u003cp\u003eDIRECTIONS:\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003ePreheat oven to 350 degrees F (175 degrees C).\u003c/p\u003e\n\u003col start=\"2\"\u003e\n\u003cli\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eIn a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.\u003c/p\u003e","title":"chocolate cake"},{"content":"INGREDIENTS: 1 (10.75 ounce) can Cream of Chicken Soup 1 1/2 cups shredded cheddar cheese 1/3 cup grated Parmesan cheese 2 oz. neufchâtel cheese 1 cup milk 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 4 cups cooked pasta\nCook pasta in well salted water, drain and add soup, neufchâtel cheese and milk. Slowly add cheddar, stirring frequently to mix. Add remaining ingredients and serve.\n","permalink":"https://recipes.cutejeep.com/3-cheese-macaroni/","summary":"\u003cp\u003eINGREDIENTS:\n1 (10.75 ounce) can Cream of Chicken Soup\n1 1/2 cups shredded cheddar cheese\n1/3 cup grated Parmesan cheese\n2 oz. neufchâtel cheese\n1 cup milk\n1/4 teaspoon garlic powder\n1/4 teaspoon ground black pepper\n4 cups cooked pasta\u003c/p\u003e\n\u003cp\u003eCook pasta in well salted water, drain and add soup, neufchâtel cheese and milk. Slowly add cheddar, stirring frequently to mix. Add remaining ingredients and serve.\u003c/p\u003e","title":"3 cheese macaroni"},{"content":"Italian Vinaigrette 1 egg yolk 1 tablespoon water 1 tablespoon Dijon mustard 2 tablespoons minced garlic 1/2 teaspoon salt 1 teaspoon fresh coarse ground black pepper 1/2 teaspoon dry mustard 2 teaspoons dried oregano 1/2 teaspoon granulated sugar 1/3 cup red wine vinegar 2 tablespoons lemon juice 1/3 cup grated parmesan cheese (optional) 1 cup olive oil Salad 4 ounces cooked chickpeas, lightly chopped (or kidney beans or both) 1 head romaine lettuce, chopped into 1/4- to 1/2-inch pieces 1/2 head green cabbage, chopped 1 cup fresh basil leaf, chopped 1 cup coarsely grated mozzarella cheese 12 ounces diced poached chicken breasts 8 ounces dry wine salami, diced 8 ounces plum tomatoes, diced, divided 1/2 cup grated provolone cheese, divided 3 thin green onions (or purple), thinly sliced olives, sliced directions:\nTo prepare vinaigrette: Combine egg yolk and water in a small bowl; whisk well. Cover the bowl with a small plate and microwave on HIGH for 10 seconds or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover, then cook on high for 5 seconds. Remove from the microwave, whisk with a clean whisk, cover and let sit 1 minute. (This process heats the egg enough to kill any harmful bacteria.). In a food processor, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Blend in grated parmesan if you choose to add it. Slowly add olive oil, processing until emulsified. Set aside. To prepare salad: Combine chickpeas, iceberg lettuce, basil, mozzarella, chicken, salami, half of the tomatoes, half of the provolone and half of the green onions. Toss with dressing. (You may not need all of the dressing. Refrigerate any that remains.). ","permalink":"https://recipes.cutejeep.com/cucina-cucina-chopped-salad/","summary":"\u003ch2 id=\"italian-vinaigrette\"\u003eItalian Vinaigrette\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 egg yolk\u003c/li\u003e\n\u003cli\u003e1 tablespoon water\u003c/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c/li\u003e\n\u003cli\u003e2 tablespoons minced garlic\u003c/li\u003e\n\u003cli\u003e1/2 teaspoon salt\u003c/li\u003e\n\u003cli\u003e1 teaspoon fresh coarse ground black pepper\u003c/li\u003e\n\u003cli\u003e1/2 teaspoon dry mustard\u003c/li\u003e\n\u003cli\u003e2 teaspoons dried oregano\u003c/li\u003e\n\u003cli\u003e1/2 teaspoon granulated sugar\u003c/li\u003e\n\u003cli\u003e1/3 cup red wine vinegar\u003c/li\u003e\n\u003cli\u003e2 tablespoons lemon juice\u003c/li\u003e\n\u003cli\u003e1/3 cup grated parmesan cheese (optional)\u003c/li\u003e\n\u003cli\u003e1 cup olive oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"salad\"\u003eSalad\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e4 ounces cooked chickpeas, lightly chopped (or kidney beans or both)\u003c/li\u003e\n\u003cli\u003e1 head romaine lettuce, chopped into 1/4- to 1/2-inch pieces\u003c/li\u003e\n\u003cli\u003e1/2 head green cabbage, chopped\u003c/li\u003e\n\u003cli\u003e1 cup fresh basil leaf, chopped\u003c/li\u003e\n\u003cli\u003e1 cup coarsely grated mozzarella cheese\u003c/li\u003e\n\u003cli\u003e12 ounces diced poached chicken breasts\u003c/li\u003e\n\u003cli\u003e8 ounces dry wine salami, diced\u003c/li\u003e\n\u003cli\u003e8 ounces plum tomatoes, diced, divided\u003c/li\u003e\n\u003cli\u003e1/2 cup grated provolone cheese, divided\u003c/li\u003e\n\u003cli\u003e3 thin green onions (or purple), thinly sliced\u003c/li\u003e\n\u003cli\u003eolives, sliced\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003edirections:\u003c/p\u003e","title":"cucina cucina chopped salad"},{"content":"This really isn\u0026rsquo;t even a recipe, just stuff I throw in a pot, but since a few people have asked for the recipe, I thought I\u0026rsquo;d better get it down somewhere.\n*All measurements are approximate, just throw stuff in.\ningredients: 2 cups chicken, chunked (I usually use a rotisserie chicken.)\n1 can black beans (do not drain)\n1 can corn (do not drain)\n2 cans chopped green chillies\n3 cups chicken broth (or water with chicken base)\n1 cup uncooked rice\n~1/3 cup salsa verde\ndirections: Simmer all together until rice is cooked, add water if needed. Serve with grated cheese, chopped cilantro, sour cream, avocado and tortilla chips.\n*If there are leftovers, I will make a second dinner out of this by adding a little more salsa and pouring into a pie pan (the rice will absorb a lot of the water). Top with prepared cornbread batter and bake according to directions. Then serve with the same toppings as the soup.\n","permalink":"https://recipes.cutejeep.com/chicken-and-black-bean-soup/","summary":"\u003cp\u003eThis really isn\u0026rsquo;t even a recipe, just stuff I throw in a pot, but since a few people have asked for the recipe, I thought I\u0026rsquo;d better get it down somewhere.\u003c/p\u003e\n\u003cp\u003e*All measurements are approximate, just throw stuff in.\u003c/p\u003e\n\u003ch2 id=\"ingredients\"\u003eingredients:\u003c/h2\u003e\n\u003cp\u003e2 cups chicken, chunked (I usually use a rotisserie chicken.)\u003c/p\u003e\n\u003cp\u003e1 can black beans (do not drain)\u003c/p\u003e\n\u003cp\u003e1 can corn (do not drain)\u003c/p\u003e\n\u003cp\u003e2 cans chopped green chillies\u003c/p\u003e\n\u003cp\u003e3 cups chicken broth (or water with chicken base)\u003c/p\u003e","title":"Chicken and Black Bean Soup"},{"content":"ingredients 1 bone-in, skin-on fresh pork picnic shoulder (6 to 7 lb.)\n1 head garlic (2 1/2 oz.)\n1 tablespoon coarse salt\n1 1/2 teaspoons dried oregano\n1 teaspoon dried thyme\n1/2 teaspoon fresh-ground pepper\n1 onion (10 oz.), peeled and sliced\n1 carrot (4 oz.), rinsed and sliced\n1/2 cup oloroso (martinelli\u0026rsquo;s with a generous dash of balsamic vinegar)\n4 cups fat-skimmed chicken broth\n1/4 teaspoon dried hot chile flakes\n1 1/2 teaspoons sherry vinegar or balsamic vinegar\ndirections 1. Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. Separate and peel garlic cloves. In a mortar and pestle, crush garlic, salt, oregano, thyme, and pepper into a coarse paste (or mince garlic, then mix with salt, herbs, and pepper). Rub garlic paste all over roast. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan. Roast in a 450° oven (see notes) until deep golden brown, 40 to 45 minutes.\nRemove pan from oven and scatter onion and carrot slices around pork. Pour 1/4 cup sherry and 2 cups broth into pan. Add chile flakes. Baste pork with some of the pan juices. Reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170° to 175°, 8 to 9 hours (do not insert thermometer before the last hour of roasting). If pork is done before you\u0026rsquo;re ready to serve, reduce oven temperature to 160° and hold in oven up to 4 hours.\nAbout 30 minutes before serving, transfer pork to a carving board. (For extra-crisp pork skin cracklings, see notes.) Cover pork loosely and set in a warm place. Pour the remaining 1/4 cup sherry and 2 cups broth into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (discard vegetables); you should have 1 to 1 1/3 cups drippings. Skim off and discard fat. Stir in vinegar.\n","permalink":"https://recipes.cutejeep.com/slow-roasted-pork-shoulder/","summary":"\u003ch2 id=\"ingredients\"\u003eingredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e1 bone-in, skin-on fresh pork picnic shoulder (6 to 7 lb.)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 head garlic (2 1/2 oz.)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tablespoon coarse salt\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 1/2 teaspoons dried oregano\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 teaspoon dried thyme\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/2 teaspoon fresh-ground pepper\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 onion (10 oz.), peeled and sliced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 carrot (4 oz.), rinsed and sliced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/2 cup oloroso (martinelli\u0026rsquo;s with a generous dash of balsamic vinegar)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4 cups fat-skimmed chicken broth\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/4 teaspoon dried hot chile flakes\u003c/p\u003e","title":"Slow-Roasted Pork Shoulder"},{"content":"(15-20, depending on how fat you make them)\n1 1/2 cups warm water 2 T sugar 1 T yeast\nLet that sit for 5 minutes. Then add: 3 1/2 cups flour 1 t salt\nTo brush on top: 1/2 stick butter (1/4 cup), melted garlic salt\nMix until smooth and then let rise for 10 minutes. Roll the dough into a large square on a floured surface. Mix together the melted butter and garlic salt and brush half of it onto the dough. Fold the dough in half and cut into 15-20 strips (about 1 inch each). Twist each strip and place on an UNGREASED cookie sheet. Let the twists sit for 15 -20 minutes to rise (I just let them rise while the oven is preheating). Bake the breadsticks at 400 for 15-20 minutes or until golden brown. As soon as they come out, brush the tops with the remaining garlic butter.\n","permalink":"https://recipes.cutejeep.com/pizza-factory-breadsticks/","summary":"\u003cp\u003e(15-20, depending on how fat you make them)\u003c/p\u003e\n\u003cp\u003e1 1/2 cups warm water\n2 T sugar\n1 T yeast\u003c/p\u003e\n\u003cp\u003eLet that sit for 5 minutes. Then add:\n3 1/2 cups flour\n1 t salt\u003c/p\u003e\n\u003cp\u003eTo brush on top:\n1/2 stick butter (1/4 cup), melted\ngarlic salt\u003c/p\u003e\n\u003cp\u003eMix until smooth and then let rise for 10 minutes.  Roll the dough into a large square on a floured surface. Mix together the melted butter and garlic salt and brush half of it onto the dough.  Fold the dough in half and cut into 15-20 strips (about 1 inch each).  Twist each strip and place on an UNGREASED cookie sheet.  Let the twists sit for 15 -20 minutes to rise (I just let them rise while the oven is preheating).  Bake the breadsticks at 400 for 15-20 minutes or until golden brown.  As soon as they come out, brush the tops with the remaining garlic butter.\u003c/p\u003e","title":"Pizza Factory Breadsticks"},{"content":"2 quarts sweet apple cider 2 cups pineapple juice 1 1/2 cups orange juice 3/4 cup fresh lemon juice 1 cup granulated sugar 2 cinnamon sticks 1 teaspoon whole cloves *dash of vanilla\nCombine ingredients and bring to a boil. Serve hot.\n","permalink":"https://recipes.cutejeep.com/perfect-hot-wassail/","summary":"\u003cp\u003e2 quarts sweet apple cider\n2 cups pineapple juice\n1 1/2 cups orange juice\n3/4 cup fresh lemon juice\n1 cup granulated sugar\n2 cinnamon sticks\n1 teaspoon whole cloves\n*dash of vanilla\u003c/p\u003e\n\u003cp\u003eCombine ingredients and bring to a boil. Serve hot.\u003c/p\u003e","title":"perfect hot wassail"},{"content":"Cover at least 30 peach stones (no peelings, just stones) with water and simmer for 1 hour. Use 3 ½ cups juice. 4 cups sugar 1 pkg pectin. (see pectin pkg for cooking method. 1 small packet peach jello\nLARGE BATCH 10 ½ cups juice 12 cups sugar 1 pkg pectin 1 large packet peach jello Makes 10 – 12 pints.\n","permalink":"https://recipes.cutejeep.com/peach-stone-jelly/","summary":"\u003cp\u003eCover at least 30 peach stones (no peelings, just stones) with water and simmer for 1 hour.\nUse 3 ½ cups juice.\n4 cups sugar\n1 pkg pectin.  (see pectin pkg for cooking method.\n1 small packet peach jello\u003c/p\u003e\n\u003cp\u003eLARGE BATCH\n10 ½ cups juice\n12 cups sugar\n1 pkg pectin\n1 large packet peach jello\nMakes 10 – 12 pints.\u003c/p\u003e","title":"peach stone jelly"},{"content":"Ingredients 1 tablespoon Dijon mustard 1/4 cup freshly squeezed lemon juice 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1/2 cup good olive oil 4 ripe Hass avocados 2 large red grapefruits Directions Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.\nBefore serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.\nArrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.\nRead more at: http://www.foodnetwork.com/recipes/ina-garten/avocado-and-grapefruit-salad-recipe/index.html?oc=linkback\n","permalink":"https://recipes.cutejeep.com/avocado-and-grapefruit-salad/","summary":"\u003cp\u003eIngredients\n1 tablespoon Dijon mustard\n1/4 cup freshly squeezed lemon juice\n1 1/2 teaspoons kosher salt\n3/4 teaspoon freshly ground black pepper\n1/2 cup good olive oil\n4 ripe Hass avocados\n2 large red grapefruits\nDirections\nPlace the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.\u003c/p\u003e\n\u003cp\u003eBefore serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.\u003c/p\u003e","title":"avocado and grapefruit salad"},{"content":"INGREDIENTS For the soup: 2 tablespoons vegetable oil 1/2 medium onion, medium dice (about 3/4 cup) 1/2 small carrot, peeled and medium dice (about 1/4 cup) 1/2 medium celery stalk, medium dice (about 1/4 cup) 1/2 medium red bell pepper, medium dice (about 1/4 cup) 1 medium garlic clove, minced 1/2 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 4 cups (1 quart) stock or low-sodium chicken broth 1 cup water 1/2 cup canned crushed tomatoes 1 1/2 teaspoons kosher salt, plus more as needed 1/2 teaspoon freshly ground black pepper, plus more as needed 4 to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces\nFor the tortilla strips: 1 1/2 cups vegetable oil 4 (6-inch) corn tortillas Kosher salt Freshly ground black pepper\nTo finish: 1 1/2 cups shredded, cooked chicken (about 8 ounces) 1/2 cup heavy cream Kosher salt Freshly ground black pepper\nOptional garnishes: Shredded Monterey Jack cheese Thinly sliced scallions Sour cream\nINSTRUCTIONS\nFor the soup:\nHeat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, carrot, celery, and bell pepper and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes. Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne and cook, stirring occasionally, until fragrant, about 2 minutes. Add the broth, water, tomatoes, and measured salt and pepper, stir to combine, and bring to a boil. Reduce the heat to low, add the tortillas, and stir to combine. Simmer, stirring occasionally, until the tortillas have disintegrated and the soup has thickened, about 1 hour. Meanwhile, make the tortilla strips. For the tortilla strips:\nHeat the oil in a large frying pan over medium-high heat until shimmering but not smoking (about 350°F on a deep-frying/candy thermometer), about 6 minutes. Meanwhile, stack the tortillas on a cutting board. Cut the stack in half, then cut crosswise into 1/4-inch strips; set aside. Line a baking sheet with paper towels; set aside. When the oil is ready, add half of the tortilla strips and fry, stirring occasionally, until golden brown and crisp, about 2 to 2 1/2 minutes. Remove with a slotted spoon to the prepared baking sheet and season with salt and pepper. Repeat with the remaining tortilla strips; set aside. To finish:\nWhen the soup is ready, add the chicken and cream and stir to combine. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed. Serve the soup topped with the tortilla strips, passing any desired garnishes on the side. ","permalink":"https://recipes.cutejeep.com/tortilla-soup/","summary":"\u003cp\u003e\u003cstrong\u003eINGREDIENTS\u003c/strong\u003e\nFor the soup:\n2 tablespoons vegetable oil\n1/2 medium onion, medium dice (about 3/4 cup)\n1/2 small carrot, peeled and medium dice (about 1/4 cup)\n1/2 medium celery stalk, medium dice (about 1/4 cup)\n1/2 medium red bell pepper, medium dice (about 1/4 cup)\n1 medium garlic clove, minced\n1/2 teaspoon chili powder\n1 teaspoon ground coriander\n1 teaspoon ground cumin\n1/2 teaspoon dried oregano\n1/2 teaspoon paprika\n1/4 teaspoon cayenne pepper\n4 cups (1 quart) stock or low-sodium chicken broth\n1 cup water\n1/2 cup canned crushed tomatoes\n1 1/2 teaspoons kosher salt, plus more as needed\n1/2 teaspoon freshly ground black pepper, plus more as needed\n4 to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces\u003c/p\u003e","title":"tortilla soup"},{"content":"Ingredients 1 box cake mix 1 cup flour* 1 cup granulated sugar generous dash of salt 1 cup sour cream* 1 cup water * 3 whole eggs 1 tablespoon flavoring*\nInstructions In bowl mix together dry ingredients. It\u0026rsquo;s helpful to use a wire whisk; important w/choco cake not so much for other flavors. In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients \u0026amp; blend. Mix for 2 minutes. Pour into prepared pans * and bake as usual. *NOTES: ANY cake flavor can be used. Some tell me they just dump all ingredients into the bowl together others say they sift all dry ingredients together. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time. You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid. This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter. Most of the time I forget to add the salt:) On rare occasions I have used other brands of mix. This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10\u0026quot; sq OR 9x13 OR one 8\u0026quot; \u0026amp; two 6\u0026quot; round;OR two 8\u0026quot;rounds OR a 12\u0026quot; round; and other combinations of pans. I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky. Some people have told me they use plain or flavored yogurt instead of sour cream. I\u0026rsquo;ve always used all purpose flour. Some tell me they use cake flour but then the amount is less - maybe 3/4 cup - not sure. The flavoring I most often use is this mixture: 1 part vanilla extract 1/2 part butter flavoring 1/4 part almond flavoring A \u0026ldquo;Part\u0026rdquo; is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup:) Lots of calories, sugar, and fat - the same as any other cake :) ","permalink":"https://recipes.cutejeep.com/white-almond-sour-cream-cake/","summary":"\u003cp\u003eIngredients\n1 box cake mix\n1 cup flour*\n1 cup granulated sugar\ngenerous dash of salt\n1 cup sour cream*\n1 cup water *\n3 whole eggs\n1 tablespoon flavoring*\u003c/p\u003e\n\u003ch4 id=\"instructions\"\u003eInstructions\u003c/h4\u003e\n\u003col\u003e\n\u003cli\u003eIn bowl mix together dry ingredients. It\u0026rsquo;s helpful to use a wire whisk; important w/choco cake not so much for other flavors.\u003c/li\u003e\n\u003cli\u003eIn mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients \u0026amp; blend. Mix for 2 minutes.\u003c/li\u003e\n\u003cli\u003ePour into prepared pans * and bake as usual.\u003c/li\u003e\n\u003cli\u003e*NOTES: \u003cem\u003eANY\u003c/em\u003e cake flavor can be used. Some tell me they just dump all ingredients into the bowl together others say they sift all dry ingredients together.\u003c/li\u003e\n\u003cli\u003eMatch the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.\u003c/li\u003e\n\u003cli\u003eYou can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid.\u003c/li\u003e\n\u003cli\u003eThis recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.\u003c/li\u003e\n\u003cli\u003eMost of the time I forget to add the salt:)\u003c/li\u003e\n\u003cli\u003eOn rare occasions I have used other brands of mix.\u003c/li\u003e\n\u003cli\u003eThis makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10\u0026quot; sq OR 9x13 OR one 8\u0026quot; \u0026amp; two 6\u0026quot; round;OR two 8\u0026quot;rounds OR a 12\u0026quot; round; and other combinations of pans.\u003c/li\u003e\n\u003cli\u003eI prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.\u003c/li\u003e\n\u003cli\u003eSome people have told me they use plain or flavored yogurt instead of sour cream.\u003c/li\u003e\n\u003cli\u003eI\u0026rsquo;ve always used all purpose flour. Some tell me they use cake flour but then the amount is less - maybe 3/4 cup - not sure.\u003c/li\u003e\n\u003cli\u003eThe flavoring I most often use is this mixture:\u003c/li\u003e\n\u003cli\u003e1 part vanilla extract\u003c/li\u003e\n\u003cli\u003e1/2 part butter flavoring\u003c/li\u003e\n\u003cli\u003e1/4 part almond flavoring\u003c/li\u003e\n\u003cli\u003eA \u0026ldquo;Part\u0026rdquo; is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup:) Lots of calories, sugar, and fat - the same as any other cake :)\u003c/li\u003e\n\u003c/ol\u003e","title":"white almond sour cream cake"},{"content":"2 medium carrots, peeled 1 medium red bell pepper 5-6 green onions with tops (about 1¼ cups sliced), divided 2 pork tenderloins (about 1 pound each) 2 tablespoons toasted sesame oil 2 tablespoons Asian Seasoning Mix 4 packages (3 ounces each) oriental-flavor ramen noodles 1 tablespoon vegetable oil 4 cups water Cut carrots into julienne strips using (or use a vegetable Peeler to make ribbons). Cut bell pepper lengthwise into ¼-inch strips. Slice green onions; set aside tops for garnish. Trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets. Add vegetable oil to (12-in.) skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from skillet and keep warm. Repeat with remaining pork. Add carrots and bell pepper to skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add ramen noodles and white parts of green onions. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.\n","permalink":"https://recipes.cutejeep.com/asian-pork-and-noodle-skillet/","summary":"\u003cp\u003e2 medium carrots, peeled\n1 medium red bell pepper\n5-6 green onions with tops (about 1¼ cups sliced), divided\n2 pork tenderloins (about 1 pound each)\n2 tablespoons toasted sesame oil\n2 tablespoons Asian Seasoning Mix\n4 packages (3 ounces each) oriental-flavor ramen noodles\n1 tablespoon vegetable oil\n4 cups water\nCut carrots into julienne strips using (or use a vegetable Peeler to make ribbons). Cut bell pepper lengthwise into ¼-inch strips.\nSlice green onions; set aside tops for garnish. Trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets. Add vegetable oil to (12-in.) skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from skillet and keep warm. Repeat with remaining pork. Add carrots and bell pepper to skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add ramen noodles and white parts of green onions. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.\u003c/p\u003e","title":"Asian Pork and Noodle Skillet"},{"content":" 8 oz. Cream Cheese, warmed in the microwave for 2 minutes on 50% heat to soften it – (Even if you’re making your dip in the oven, pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.) A dollop of sour cream – maybe 1/4 – 1/3 cup A dollop of mayonnaise – about 1/4 cup About a cup of chopped spinach (either fresh, cooked, or frozen, thawed) 2 cans or jars of non-marinated artichoke hearts, roughly chopped Garlic salt Chili powder – be generous! The cream cheese and sour cream will act to “cool” the dip, so you can sprinkle away with the chili! A handful of shredded mozzarella cheese Mix all ingredients in a baking dish, and sprinkle on a bit more mozzarella, then broil until the cheese is browned.\n","permalink":"https://recipes.cutejeep.com/the-end-all-artichoke-dip/","summary":"\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e8 oz. Cream Cheese\u003c/strong\u003e, warmed in the microwave for 2 minutes on 50% heat to soften it – (Even if you’re making your dip in the oven, pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.)\u003c/li\u003e\n\u003cli\u003eA dollop of \u003cstrong\u003esour cream\u003c/strong\u003e – maybe 1/4 – 1/3 cup\u003c/li\u003e\n\u003cli\u003eA dollop of \u003cstrong\u003emayonnaise\u003c/strong\u003e – about 1/4 cup\u003c/li\u003e\n\u003cli\u003eAbout a cup of \u003cstrong\u003echopped spinach\u003c/strong\u003e (either fresh, cooked, or frozen, thawed)\u003c/li\u003e\n\u003cli\u003e2 cans or jars of non-marinated \u003cstrong\u003eartichoke hearts\u003c/strong\u003e, roughly chopped\u003c/li\u003e\n\u003cli\u003e\u003cstrong\u003eGarlic salt\u003c/strong\u003e\u003c/li\u003e\n\u003cli\u003e\u003cstrong\u003eChili powder\u003c/strong\u003e – be generous! The cream cheese and sour cream will act to “cool” the dip, so you can sprinkle away with the chili!\u003c/li\u003e\n\u003cli\u003eA handful of \u003cstrong\u003eshredded mozzarella cheese\u003c/strong\u003e\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eMix all ingredients in a baking dish, and sprinkle on a bit more mozzarella, then broil until the cheese is browned.\u003c/p\u003e","title":"the end-all artichoke dip"},{"content":"4 large garlic cloves, peeled 1 jar (7 oz) sun-dried tomatoes in oil, undrained 3 cans (14.5 oz each) chicken broth (5¼ cups) 1 lb uncooked penne pasta 1 head broccoli (2 cups small florets) 2 medium carrots, peeled 4 oz reduced-fat cream cheese (Neufchâtel) ¼ tsp salt ½ tsp coarsely ground black pepper Grated fresh Parmesan cheese and snipped fresh basil (optional)\ndirections: Thinly slice garlic and place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally. Meanwhile, cut broccoli into small florets. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.\nYield: 6 servings\n","permalink":"https://recipes.cutejeep.com/creamy-one-pot-pasta/","summary":"\u003cp\u003e4 large garlic cloves, peeled\n1 jar (7 oz) sun-dried tomatoes in oil, undrained\n3 cans (14.5 oz each) chicken broth (5¼ cups)\n1 lb uncooked penne pasta\n1 head broccoli (2 cups small florets)\n2 medium carrots, peeled\n4 oz reduced-fat cream cheese (Neufchâtel)\n¼ tsp salt\n½ tsp coarsely ground black pepper\nGrated fresh Parmesan cheese and snipped fresh basil (optional)\u003c/p\u003e\n\u003cp\u003edirections:\nThinly slice garlic and place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally. Meanwhile, cut broccoli into small florets. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream\ncheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.\u003c/p\u003e","title":"Creamy One Pot Pasta "},{"content":"1 pork tenderloin (about 1 pound) 1 tablespoon vegetable oil 2 tablespoons Smoky Barbecue Rub Preheat oven to 350. On Large Grooved Cutting Board, trim fat and silver skin from pork tenderloin. Brush pork with oil. Place pork into Deep Covered Baker, tucking smaller end under to create a uniform thickness. Evenly rub pork with barbecue rub. Cover and bake to 150 degrees. Let stand 10 min. covered (to reach 160)\n","permalink":"https://recipes.cutejeep.com/barbecue-pork-tenderloin/","summary":"\u003cp\u003e1 pork tenderloin (about 1 pound)\n1 tablespoon vegetable oil\n2 tablespoons Smoky Barbecue Rub\nPreheat oven to 350. On Large Grooved Cutting Board, trim fat and silver skin from pork tenderloin. Brush pork with oil. Place pork into Deep Covered Baker, tucking smaller end under to create a uniform thickness. Evenly rub pork with barbecue rub. Cover and bake to 150 degrees. Let stand 10 min. covered (to reach 160)\u003c/p\u003e","title":"Barbecue Pork Tenderloin "},{"content":"INGREDIENTS: 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 (14.5 ounce) can chicken broth 1 (18.75 ounce) can tomatillos, drained and chopped 1 (16 ounce) can diced tomatoes 1 (7 ounce) can diced green chiles 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander seed 1/4 teaspoon ground cumin 2 ears fresh corn 1 pound diced, cooked chicken meat 1 (15 ounce) can white beans 1 pinch salt and black pepper to taste\nDIRECTIONS:\nHeat oil, and cook onion and garlic until soft. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste. ","permalink":"https://recipes.cutejeep.com/white-bean-chicken-chili/","summary":"\u003cp\u003eINGREDIENTS:\n2 tablespoons vegetable oil\n1 onion, chopped\n2 cloves garlic, minced\n1 (14.5 ounce) can chicken broth\n1 (18.75 ounce) can tomatillos, drained\nand chopped\n1 (16 ounce) can diced tomatoes\n1 (7 ounce) can diced green chiles\n1/2 teaspoon dried oregano\n1/2 teaspoon ground coriander seed\n1/4 teaspoon ground cumin\n2 ears fresh corn\n1 pound diced, cooked chicken meat\n1 (15 ounce) can white beans\n1 pinch salt and black pepper to taste\u003c/p\u003e","title":"White Bean Chicken Chili "},{"content":"~1 lb jalapeno peppers (2 cups finely chopped) ~2lbs apricots (3 cups coarsely chopped) 1 c. apple cider vinegar (I usually do almost a cup with \u0026gt;1/4 c. lemon juice) Pectin (MCP-7 cups sugar) Sugar (as called for the apricot recipe for the pectin you use.)\nChop apricots and peppers to the correct consistency, pepper will be quite fine. Then prepare as directed on pectin package.\n","permalink":"https://recipes.cutejeep.com/apricot-jalapeno-jam/","summary":"\u003cp\u003e~1 lb jalapeno peppers (2 cups finely chopped)\n~2lbs apricots (3 cups coarsely chopped)\n1 c. apple cider vinegar (I usually do almost a cup with \u0026gt;1/4 c. lemon juice)\nPectin (MCP-7 cups sugar)\nSugar (as called for the apricot recipe for the pectin you use.)\u003c/p\u003e\n\u003cp\u003eChop apricots and peppers to the correct consistency, pepper will be quite fine. Then prepare as directed on pectin package.\u003c/p\u003e","title":"Apricot Jalapeno Jam"},{"content":"One 16-inch medium-crust pizza or two 12-inch thin-crust pizzas or four 8-inch thin-crust pizzas\n1 tablespoon active dry yeast 1 cup warm (105-115 degrees) water 2 tablespoons olive oil 1 tablespoon honey 1⁄4 teaspoon salt 3 to 4 cups all-purpose flour or half all-purpose and half whole wheat (See Note)\nMix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes.\nMix the oil, honey, salt, and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. You may have to stir in the third cup of flour by hand, depending on your machine. Or mix in all 3 cups of flour by hand with a wooden spoon.\nIf the dough seems too wet, mix in more flour, 1⁄4 cup at a time, until the dough is soft. Turn the dough onto a floured surface and knead in more flour, 1⁄4 cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes.\nLightly grease pizza pan(s) or a cookie sheet(s) with oil. If you are making two or more thin-crust pizzas, divide the dough. With a rolling pin, roll out the dough on the floured surface. Gently stretch the dough to fill the pan(s).\nLet the dough rise (it will not rise very much) while you make sauce and continue with the pizza recipe of your choice.\n","permalink":"https://recipes.cutejeep.com/food-nannys-pizza-dough/","summary":"\u003cp\u003eOne 16-inch medium-crust pizza or two 12-inch thin-crust pizzas or four 8-inch thin-crust pizzas\u003c/p\u003e\n\u003cp\u003e1 tablespoon active dry yeast\n1 cup warm (105-115 degrees) water\n2 tablespoons olive oil\n1 tablespoon honey\n1⁄4 teaspoon salt\n3 to 4 cups all-purpose flour or half all-purpose and half whole wheat (See Note)\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eMix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eMix the oil, honey, salt, and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. You may have to stir in the third cup of flour by hand, depending on your machine. Or mix in all 3 cups of flour by hand with a wooden spoon.\u003c/p\u003e","title":"Food Nanny's Pizza Dough"},{"content":"1 ¼ cup water (hot from the tap) 3 Tbs. oil 3 Tbs. honey 1 egg 1 tsp salt 4 c. flour (3 wheat, 1 white -add a Tbs. at a time if too wet.) 2 tsp. Yeast\n","permalink":"https://recipes.cutejeep.com/emily-larsens-wheat-bread-for-the-bread-machine/","summary":"\u003cp\u003e1 ¼ cup water (hot from the tap)\n3 Tbs. oil\n3 Tbs. honey\n1 egg\n1 tsp salt\n4 c. flour (3 wheat, 1 white -add a Tbs. at a time if too wet.)\n2 tsp. Yeast\u003c/p\u003e","title":"Emily Larsen's Wheat Bread for the bread machine"},{"content":"3 ½ cups water (hot from the tap) ½ cup oil ½ cup honey 1 egg 1 Tbsp salt Mix together and add 2 cups flour. In a separate bowl mix 2 cups flour with 1 ½ Tbsp (1 Tbsp and 1 ½ tsp) yeast (instant dry) and add to above mixture. Add flour one cup at a time (usually needs about 8 cups total—I prefer half white and half wheat) and mix for about 10 minutes on speed 1. Place dough in greased bowl and let rise for 60 minutes in a warm place (until about double the size). Knead on greased countertop, shape, and put into baking pans. Let rise in baking pans for about 30 minutes. Bake at 350 degrees for 30-35 minutes.\n","permalink":"https://recipes.cutejeep.com/emily-larsens-wheat-bread/","summary":"\u003cp\u003e3 ½ cups water (hot from the tap)\n½ cup oil\n½ cup honey\n1 egg\n1 Tbsp salt\nMix together and add 2 cups flour.\nIn a separate bowl mix 2 cups flour with 1 ½ Tbsp (1 Tbsp and 1 ½ tsp) yeast (instant dry) and add to above mixture.\nAdd flour one cup at a time (usually needs about 8 cups total—I prefer half white and half wheat) and mix for about 10 minutes on speed 1.\nPlace dough in greased bowl and let rise for 60 minutes in a warm place (until about double the size).  Knead on greased countertop, shape, and put into baking pans.\nLet rise in baking pans for about 30 minutes.\nBake at 350 degrees for 30-35 minutes.\u003c/p\u003e","title":"Emily Larsen's Wheat Bread"},{"content":"2 lbs pork ribs Sauce: 2 c. ketchup 1/4 c. vinegar 1/4 c. lemon juice 1 T. Mustard 1/4 c. brown sugar 1 onion diced 1 t. salt 1/4 t. garlic powder or 2 cloves garlic ½ c Bullseye Barbecue Sauce 1 T. Wochestershire sauce black pepper to taste red pepper flakes to taste\nYou can just put all of this in the slow cooker and let it go, but I\u0026rsquo;m finding it tastes better if I brown the meat well first. It takes several hours in the slow-cooker before it is really tender enough. It\u0026rsquo;s really enough sauce for more ribs, if you want.\n","permalink":"https://recipes.cutejeep.com/garys-rib-recipe/","summary":"\u003cp\u003e2 lbs pork ribs\nSauce:\n2 c. ketchup\n1/4 c. vinegar\n1/4 c. lemon juice\n1 T. Mustard\n1/4 c. brown sugar\n1 onion diced\n1 t. salt\n1/4 t. garlic powder or 2 cloves garlic\n½ c  Bullseye Barbecue Sauce\n1 T. Wochestershire sauce\nblack pepper to taste\nred pepper flakes to taste\u003c/p\u003e\n\u003cp\u003eYou can just put all of this in the slow cooker and let it go, but I\u0026rsquo;m finding it tastes better if I brown the meat well first. It takes several hours in the slow-cooker before it is really tender enough.   It\u0026rsquo;s really enough sauce for more ribs, if you want.\u003c/p\u003e","title":"Gary's Rib Recipe"},{"content":"2 large cans Pork and Beans 2 smaller chopped onions 2 green peppers 2 Tbs. Worchestershire 1 c. brown sugar 1-20 oz. Catsup ½ pkg. Bacon cut-up (raw)\nDice vegies and cook all for 3 hours at 300.\n","permalink":"https://recipes.cutejeep.com/luanns-baked-beans-2/","summary":"\u003cp\u003e2 large cans Pork and Beans\n2 smaller chopped onions\n2 green peppers\n2 Tbs. Worchestershire\n1 c. brown sugar\n1-20 oz. Catsup\n½ pkg. Bacon cut-up (raw)\u003c/p\u003e\n\u003cp\u003eDice vegies and cook all for 3 hours at 300.\u003c/p\u003e","title":"LuAnn's Baked Beans"},{"content":"1 pkg. Cottage cheese ¾ c. shredded mozzarella cheese ¾ c. fresh grated Peccarino, Parmesan, or Romano cheese 1 egg 1 tsp. Italian or Herb de Provence seasoning ½ tsp. garlic powder *Fresh basil and thyme also taste great in this.\nMix cottage cheese and egg together, then add in seasonings and cheese. Use this to layer in lasagne or for a filling in Manicotti or jumbo shells.\n","permalink":"https://recipes.cutejeep.com/3-cheese-mix/","summary":"\u003cp\u003e1 pkg. Cottage cheese\n¾ c. shredded mozzarella cheese\n¾ c. fresh grated Peccarino, Parmesan, or Romano cheese\n1 egg\n1 tsp. Italian or Herb de Provence seasoning\n½ tsp. garlic powder\n*Fresh basil and thyme also taste great in this.\u003c/p\u003e\n\u003cp\u003eMix cottage cheese and egg together, then add in seasonings and cheese. Use this to layer in lasagne or for a filling in Manicotti or jumbo shells.\u003c/p\u003e","title":"3 Cheese mix"},{"content":"1 pkg. lasagne noodles (I like Barilla) 1 jar spaghetti sauce ½ lb. ground beef ½ lb. Italian sausage* shredded mozzarella cheese spinach for layering, if desired 3 cheese mix\nPour about 1/3 c. sauce into the bottom of a 9x13 pan and add about the same amount of water. Mix with a spoon and spread over the pan. Line the pan with dry noodles. Spoon the cheese mixture over the noodles. There should be enough to cover the noodles, but not be super thick. Cover with another layer of noodles. Spoon sauce to cover noodles then sprinkle with beef/sausage mixture and a handful of cheese. If you are using spinach, add here. Now put down a layer of noodles and repeat until the pan is full. Bake at 375 for 45-60 min., loosely covered with foil. Uncover for the last 10 min. *Since this usually comes in 1lb. packages, I usually do a pound of both and freeze half for later. ","permalink":"https://recipes.cutejeep.com/keerstens-lasagne/","summary":"\u003cp\u003e1 pkg. lasagne noodles (I like Barilla)\n1 jar spaghetti sauce\n½ lb. ground beef\n½ lb. Italian sausage*\nshredded mozzarella cheese\nspinach for layering, if desired\n3 cheese mix\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003ePour about 1/3 c. sauce into the bottom of a 9x13 pan and add about the same amount of water. Mix with a spoon and spread over the pan.\u003c/li\u003e\n\u003cli\u003eLine the pan with dry noodles.\u003c/li\u003e\n\u003cli\u003eSpoon the cheese mixture over the noodles. There should be enough to cover the noodles, but not be super thick.\u003c/li\u003e\n\u003cli\u003eCover with another layer of noodles.\u003c/li\u003e\n\u003cli\u003eSpoon sauce to cover noodles then sprinkle with beef/sausage mixture and a handful of cheese. If you are using spinach, add here. Now put down a layer of noodles and repeat until the pan is full.\u003c/li\u003e\n\u003cli\u003eBake at 375 for 45-60 min., loosely covered with foil. Uncover for the last 10 min.\n*Since this usually comes in 1lb. packages, I usually do a pound of both and freeze half for later.\u003c/li\u003e\n\u003c/ol\u003e","title":"Keersten's Lasagne"},{"content":"2-8oz. Cream cheese ½ c. walnuts 3 tsp. Bon-a-petit ½ tsp. Dry mustard 3 green onions Mix softened cream cheese, bon-a-petit, mustard and chopped onions with a mixer. Shape into a ball and roll in chopped walnuts.\n","permalink":"https://recipes.cutejeep.com/lindsays-cheese-ball/","summary":"\u003cp\u003e2-8oz. Cream cheese\n½ c. walnuts\n3 tsp. Bon-a-petit\n½ tsp. Dry mustard\n3 green onions\nMix softened cream cheese, bon-a-petit, mustard and chopped onions with a mixer. Shape into a ball and roll in chopped walnuts.\u003c/p\u003e","title":"Lindsay's Cheese Ball"},{"content":"2 c. sugar 1 c. shortening 16 oz. Pumpkin 2 eggs 2 tsp. Vanilla 4 c. flour 2 tsp. Baking powder 1 tsp. Salt 2 tsp. Cinnamon 1 tsp. Nutmeg ¼ tsp. Cloves ½ tsp. Allspice 2 c. raisins or choc. Chips 1 c. nuts (for raisins) ¼ tsp. Ginger 1 tsp. Baking soda Mix all ingredients and bake at 350 for 12-15 min.\n","permalink":"https://recipes.cutejeep.com/pumpkin-cookies/","summary":"\u003cp\u003e2 c. sugar\n1 c. shortening\n16 oz. Pumpkin\n2 eggs\n2 tsp. Vanilla\n4 c. flour\n2 tsp. Baking powder\n1 tsp. Salt\n2 tsp. Cinnamon\n1 tsp. Nutmeg\n¼ tsp. Cloves\n½ tsp. Allspice\n2 c. raisins or choc. Chips\n1 c. nuts (for raisins)\n¼ tsp. Ginger\n1 tsp. Baking soda\nMix all ingredients and bake at 350 for 12-15 min.\u003c/p\u003e","title":"Pumpkin Cookies"},{"content":"1 tbs. Olive oil 1 ½ lb. Chicken breasts cubed ¼ c. chopped onions 1 c. chicken broth 1 can chopped green chilies 1 can white kidney beans, undrained 2 green onions, sliced (spice blend:) 1 tsp. Garlic powder 1 tsp. Ground cumin ½ tsp. Oregano ½ tsp. Cilantro leaves 1/8 tsp. Ground red pepper Heat oil in large saucepan over med-high heat. Add chicken and onions and cook 4-5 min. Stir in broth, green chilies and spice blend; simmer for 15 min. Stir in beans and simmer for 5 min. Top with onions and garnish with montery jack cheese.\n","permalink":"https://recipes.cutejeep.com/southwest-white-chili/","summary":"\u003cp\u003e1 tbs. Olive oil\n1 ½ lb. Chicken breasts cubed\n¼ c. chopped onions\n1 c. chicken broth\n1 can chopped green chilies\n1 can white kidney beans, undrained\n2 green onions, sliced\n(spice blend:)\n1 tsp. Garlic powder\n1 tsp. Ground cumin\n½ tsp. Oregano\n½ tsp. Cilantro leaves\n1/8 tsp. Ground red pepper\nHeat oil in large saucepan over med-high heat. Add chicken and onions and cook 4-5 min. Stir in broth, green chilies and spice blend; simmer for 15 min. Stir in beans and simmer for 5 min. Top with onions and garnish with montery jack cheese.\u003c/p\u003e","title":"Southwest White Chili"},{"content":"1 ¼ tsp. Lemon Pepper seasoning 4 chicken breasts 2 tbs. Butter 1 c. baby carrots, quartered legnthwise 1/3 c. sliced green onions ¾ c. chicken broth 1 tbs. Flour ¼ c. sour cream 1 tsp. Parsley flakes Melt butter in large skillet, rub lemon-pepper on chicken breasts and saute for 7-10 min. per side until done. Remove from skillet and keep warm. Add onions and carrots to skillet and saute for 2 min. Whisk together broth and flour, pour over veggies and bring to boil. Simmer for 2 min. Add sour cream and parsley and simmer for another 2 min. Spoon mix over chicken.\n","permalink":"https://recipes.cutejeep.com/lemon-pepper-chicken/","summary":"\u003cp\u003e1 ¼ tsp. Lemon Pepper seasoning\n4 chicken breasts\n2 tbs. Butter\n1 c. baby carrots, quartered legnthwise\n1/3 c. sliced green onions\n¾ c. chicken broth\n1 tbs. Flour\n¼ c. sour cream\n1 tsp. Parsley flakes\nMelt butter in large skillet, rub lemon-pepper on chicken breasts and saute for 7-10 min. per side until done. Remove from skillet and keep warm. Add onions and carrots to skillet and saute for 2 min. Whisk together broth and flour, pour over veggies and bring to boil. Simmer for 2 min. Add sour cream and parsley and simmer for another 2 min. Spoon mix over chicken.\u003c/p\u003e","title":"Lemon Pepper Chicken"},{"content":"12 oz. Pkg. Cork screw pasta 1 red pepper 1 yellow squash, in strips 1 carrot, in strips 1 c. broccoli 1 clove garlic-minced ¼ c. olive oil 14 oz. Can crushed tomatoes 1/3 c. parmesian cheese ¼ tsp. Pepper and salt ½ tsp. Basil ½ tsp. Oregano Prepare pasta. Cook and stir veggies and garlic in oil until tender. Add all ingredients except cheese and cook over med. Heat for 3-5 min. Serve over pasta and sprinke with cheese.\n","permalink":"https://recipes.cutejeep.com/country-veggie-pasta/","summary":"\u003cp\u003e12 oz. Pkg. Cork screw pasta\n1 red pepper\n1 yellow squash, in strips\n1 carrot, in strips\n1 c. broccoli\n1 clove garlic-minced\n¼ c. olive oil\n14 oz. Can crushed tomatoes\n1/3 c. parmesian cheese\n¼ tsp. Pepper and salt\n½ tsp. Basil\n½ tsp. Oregano\nPrepare pasta. Cook and stir veggies and garlic in oil until tender. Add all ingredients except cheese and cook over med. Heat for 3-5 min. Serve over pasta and sprinke with cheese.\u003c/p\u003e","title":"Country Veggie Pasta"},{"content":"1 pkg. Frozen potatoes ½ c. butter 1 pnt. Sour cream 1 can cream of chicken soup ½ c. green onions 2/3 c. grated cheese\nPut hashbrowns into 9x13 pan. Mix other ingredients and pour over potatoes. Top with 2 tbs. Butter and cornflakes; sprinkle with cheese. Bake for 1 hour at 350.\n","permalink":"https://recipes.cutejeep.com/karins-potato-casserole/","summary":"\u003cp\u003e1 pkg. Frozen potatoes\n½ c. butter\n1 pnt. Sour cream\n1 can cream of chicken soup\n½ c. green onions\n2/3 c. grated cheese\u003c/p\u003e\n\u003cp\u003ePut hashbrowns into 9x13 pan. Mix other ingredients and pour over potatoes. Top with 2 tbs. Butter and cornflakes; sprinkle with cheese. Bake for 1 hour at 350.\u003c/p\u003e","title":"Karin's Potato Casserole"},{"content":"Mix: 2 ½ cups hot water 3 c. Applesauce 1 c. Brown sugar 2 tbs. Salt 6 c. Whole wheat flour ½ c. Oil Let stand 20 min. Mix: ½ c. warm water 2 tbs. Yeast Let stand 10 min. Add: 6 c. white flour yeast mixture Knead 10-15 min. and let rise 1 hour. Divide into 4 loaves and put in greased pans. Let rise for another hour; then bake 40 min. at 350 degrees.\n","permalink":"https://recipes.cutejeep.com/applesauce-wheat-bread/","summary":"\u003cp\u003eMix:\n2 ½ cups hot water\n3 c. Applesauce\n1 c. Brown sugar\n2 tbs. Salt\n6 c. Whole wheat flour\n½ c. Oil\nLet stand 20 min.\nMix:\n½ c. warm water\n2 tbs. Yeast\nLet stand 10 min.\nAdd:\n6 c. white flour\nyeast mixture\nKnead 10-15 min. and let rise 1 hour. Divide into 4 loaves and put in greased pans. Let rise for another hour; then bake 40 min. at 350 degrees.\u003c/p\u003e","title":"Applesauce Wheat Bread"},{"content":"1 head cabbage, shredded 4 chicken breasts (boiled and chopped) 4 tsp. sesame seeds 1 c. Sliced almonds 8 chopped green onions 2 pkg. Chicken Ramen noodles (Dressing) 2 pkg. Seasoning from noodles 4 tbs. Sugar 8 tbs. Rice vinegar ½ c. Light oil ½ tsp. Pepper\nRoast sesame seeds and almonds at 250 for 15 min. Toss salad ingredients; mix dressing ingredients, then toss all together.\n","permalink":"https://recipes.cutejeep.com/luanns-chicken-salad/","summary":"\u003cp\u003e1 head cabbage, shredded\n4 chicken breasts (boiled and chopped)\n4 tsp. sesame seeds\n1 c. Sliced almonds\n8 chopped green onions\n2 pkg. Chicken Ramen noodles\n(Dressing)\n2 pkg. Seasoning from noodles\n4 tbs. Sugar\n8 tbs. Rice vinegar\n½ c. Light oil\n½ tsp. Pepper\u003c/p\u003e\n\u003cp\u003eRoast sesame seeds and almonds at 250 for 15 min. Toss salad ingredients; mix dressing ingredients, then toss all together.\u003c/p\u003e","title":"LuAnn's Chicken Salad"},{"content":"1 pkg. Betty Crocker Lemon cake mix 1 pkg. instant lemon jello pudding 2/3 c. oil ¾ c. water 4 eggs Beat above ingredients for 3 minutes. Pour into greased and floured bundt pan and bake at 350 for 40 minutes or until done. Remove from pan and poke with a toothpick. Warm 1 c. powdered sugar and ½ c. lemon juice to make a glaze. Spread over cake.\n","permalink":"https://recipes.cutejeep.com/lemon-cake/","summary":"\u003cp\u003e1 pkg. Betty Crocker Lemon cake mix\n1 pkg. instant lemon jello pudding\n2/3 c. oil\n¾ c. water\n4 eggs\nBeat above ingredients for 3 minutes. Pour into greased and floured bundt pan and bake at 350 for 40 minutes or until done. Remove from pan and poke with a toothpick. Warm 1 c. powdered sugar and ½ c. lemon juice to make a glaze. Spread over cake.\u003c/p\u003e","title":"Lemon Cake"},{"content":"6 c. Rice Chex (in a big bowl) Melt in a microwave: ½ c. peanut butter 1 pkg. chocolate chips Pour over chex and mix well. In a brown paper bag, place 2 c. powdered sugar; pour Chex into the bag and shake well.\n","permalink":"https://recipes.cutejeep.com/zeezees-puppy-chow/","summary":"\u003cp\u003e6 c. Rice Chex (in a big bowl)\nMelt in a microwave:\n½ c. peanut butter\n1 pkg. chocolate chips\nPour over chex and mix well. In a brown paper bag, place 2 c. powdered sugar; pour Chex into the bag and shake well.\u003c/p\u003e","title":"ZeeZee's Puppy Chow"},{"content":"1 bag Corn Pops 2 sticks butter 1 c. sugar 2 Tbs. Karo syrup 3 Tbs. water Boil to 250 and coat pops. Add cashews, if desired.\n","permalink":"https://recipes.cutejeep.com/kellys-worms/","summary":"\u003cp\u003e1 bag Corn Pops\n2 sticks butter\n1 c. sugar\n2 Tbs. Karo syrup\n3 Tbs. water\nBoil to 250 and coat pops. Add cashews, if desired.\u003c/p\u003e","title":"Kelly's Worms"},{"content":"1 box Rice Chex 1 1/3c. sugar 1 1/3c. corn syrup 1 c. butter 1 ½ c. sliced almonds 5 c. flaked coconut Bring syrup, sugar, and butter to a boil, stirring constantly. Boil for 4 ½ minutes. Put remaining ingredients in a bowl and mix well. Pour mixture over ingredients, stirring until coated.\n","permalink":"https://recipes.cutejeep.com/moms-angel-flakes/","summary":"\u003cp\u003e1 box Rice Chex\n1 1/3c. sugar\n1 1/3c. corn syrup\n1 c. butter\n1 ½ c. sliced almonds\n5 c. flaked coconut\nBring syrup, sugar, and butter to a boil, stirring constantly. Boil for 4 ½ minutes. Put remaining ingredients in a bowl and mix well. Pour mixture over ingredients, stirring until coated.\u003c/p\u003e","title":"Mom's Angel Flakes"},{"content":"1 box confectioners sugar 2 c. graham cracker crumbs 18 oz. jar crunchy peanut butter 2 sticks butter Roll into bite size balls and dip into melted chocolate and place on wax paper.\n","permalink":"https://recipes.cutejeep.com/big-stone-gap-peanut-butter-balls/","summary":"\u003cp\u003e1 box confectioners sugar\n2 c. graham cracker crumbs\n18 oz. jar crunchy peanut butter\n2 sticks butter\nRoll into bite size balls and dip into melted chocolate and place on wax paper.\u003c/p\u003e","title":"Big Stone Gap Peanut Butter Balls"},{"content":"1 c. butter 2 c. sugar 3 eggs 1 tsp. baking soda 1 tsp. baking powder 2 tsp. vanilla 2 tsp. almond extract 2 c. flour ¾ c. cocoa Cream butter and sugar. Add eggs, vanilla, and almond. Combine dry ingredients and add to creamed mix. Bake at 350 for 8 min. Cool on sheet for 4 min.\n","permalink":"https://recipes.cutejeep.com/keerstens-chocolate-cookies/","summary":"\u003cp\u003e1 c. butter\n2 c. sugar\n3 eggs\n1 tsp. baking soda\n1 tsp. baking powder\n2 tsp. vanilla\n2 tsp. almond extract\n2 c. flour\n¾ c. cocoa\nCream butter and sugar. Add eggs, vanilla, and almond. Combine dry ingredients and add to creamed mix. Bake at 350 for 8 min. Cool on sheet for 4 min.\u003c/p\u003e","title":"Keersten's Chocolate Cookies"},{"content":"½ c. butter 2 c. sugar 3 eggs 1 tsp. vanilla 2 c. flour ½+ cocoa 1 tsp. baking powder Melt butter and mix with sugar. Add eggs and vanilla. Blend dry ingredients and mix into egg mixture. (Secret ingredient: a generous squirt of Hershy\u0026rsquo;s syrup at this point.) Spread into a greased 9x13 pan. Press nuts or chocolate chips onto the top if desired. Bake for @350 for 20 min.\n","permalink":"https://recipes.cutejeep.com/keerstens-brownies/","summary":"\u003cp\u003e½ c. butter\n2 c. sugar\n3 eggs\n1 tsp. vanilla\n2 c. flour\n½+ cocoa\n1 tsp. baking powder\nMelt butter and mix with sugar. Add eggs and vanilla. Blend dry ingredients and mix into egg mixture. (Secret ingredient: a generous squirt of Hershy\u0026rsquo;s syrup at this point.) Spread into a greased 9x13 pan. Press nuts or chocolate chips onto the top if desired. Bake for @350 for 20 min.\u003c/p\u003e","title":"Keersten's Brownies"},{"content":"1 c. shortening 3 c. sugar 4 eggs 3 tsp. vanilla 2 c. sour cream 1 tsp. baking soda 4 tsp. baking powder 7-8c. flour Refrigerate for 2+ hours. Bake at 375 for 10 min.\n","permalink":"https://recipes.cutejeep.com/jos-sugar-cookies/","summary":"\u003cp\u003e1 c. shortening\n3 c. sugar\n4 eggs\n3 tsp. vanilla\n2 c. sour cream\n1 tsp. baking soda\n4 tsp. baking powder\n7-8c. flour\nRefrigerate for 2+ hours. Bake at 375 for 10 min.\u003c/p\u003e","title":"Jo's Sugar Cookies"},{"content":"2 c. sugar 3 Tbs. cocoa ¼ c. butter ½ c. milk ½ c. peanut butter 1 Tbs. vanilla 3 oats Boil for 5 min. then remove from heat; add oats and vanilla. Then drop onto wax paper and top with mini marshmallows.\n","permalink":"https://recipes.cutejeep.com/koryns-no-bake-cookies/","summary":"\u003cp\u003e2 c. sugar\n3 Tbs. cocoa\n¼ c. butter\n½ c. milk\n½ c. peanut butter\n1 Tbs. vanilla\n3 oats\nBoil for 5 min. then remove from heat; add oats and vanilla. Then drop onto wax paper and top with mini marshmallows.\u003c/p\u003e","title":"Koryn's No-Bake Cookies"},{"content":"Beat 10 min: 1 lb. butter 1 ½ c. sugar 2 c. brown sugar add: 3 eggs 2 tsp. vanilla Beat 3 more minutes. 6 c. flour 1 ½ tsp. salt 1 ½ tsp. soda ½ tsp. baking powder mix well then add: 4 c. chocolate chips Bake at 350 for 8-10 minutes. (Yields 8 dozen)\n","permalink":"https://recipes.cutejeep.com/mrs-fields-chocolate-chip-cookies/","summary":"\u003cp\u003eBeat 10 min:\n1 lb. butter\n1 ½ c. sugar\n2 c. brown sugar\nadd:\n3 eggs\n2 tsp. vanilla\nBeat 3 more minutes.\n6 c. flour\n1 ½ tsp. salt\n1 ½ tsp. soda\n½ tsp. baking powder\nmix well then add:\n4 c. chocolate chips\nBake at 350 for 8-10 minutes. (Yields 8 dozen)\u003c/p\u003e","title":"Mrs. Field's Chocolate Chip Cookies"},{"content":"Cream: 1 c. shortening 1 c. brown sugar ½ c. sugar 1 tsp. vanilla 2 eggs Then add: 2 c. flour 1 tsp. soda 1 tsp. salt 12 oz. chocolate chips Bake @375 for 8-10 min.\n","permalink":"https://recipes.cutejeep.com/jensens-chocolate-chip-cookies/","summary":"\u003cp\u003eCream:\n1 c. shortening\n1 c. brown sugar\n½ c. sugar\n1 tsp. vanilla\n2 eggs\nThen add:\n2 c. flour\n1 tsp. soda\n1 tsp. salt\n12 oz. chocolate chips\nBake @375 for 8-10 min.\u003c/p\u003e","title":"Jensen's Chocolate Chip Cookies"},{"content":"1 cup butter or margarine 1 pound light brown sugar 1 (14 ounce) can sweetened condensed milk 1 cup light corn syrup 1 pinch salt 1 1/2 teaspoons vanilla extract\nIn a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane. ","permalink":"https://recipes.cutejeep.com/caramels/","summary":"\u003cp\u003e1 cup butter or margarine\n1 pound light brown sugar\n1 (14 ounce) can sweetened condensed milk\n1 cup light corn syrup\n1 pinch salt\n1 1/2 teaspoons vanilla extract\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eIn a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.\u003c/li\u003e\n\u003cli\u003eMeanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.\u003c/li\u003e\n\u003c/ol\u003e","title":"Caramels"},{"content":"2 c. sugar 1 c. corn syrup ½ c. water 1 ½ tsp. flavoring extract food coloring Cook until 300 and then pour into molds.\n","permalink":"https://recipes.cutejeep.com/moms-suckers/","summary":"\u003cp\u003e2 c. sugar\n1 c. corn syrup\n½ c. water\n1 ½ tsp. flavoring extract\nfood coloring\nCook until 300 and then pour into molds.\u003c/p\u003e","title":"Mom's Suckers"},{"content":"1 can evaporated milk 4 Tbs. butter mix together: 4 Tbs. cocoa 4 Tbs. flour 2 c. sugar at last add: 2 tsp. vanilla\nMix dry ingredients in pan with a spoon, using the back to break up clumps. Add butter and evaporated milk. Stir until boiling, then boil for 2 min. Pull off heat and add vanilla.\n","permalink":"https://recipes.cutejeep.com/moms-hot-fudge/","summary":"\u003cp\u003e1 can evaporated milk\n4 Tbs. butter\nmix together:\n4 Tbs. cocoa\n4 Tbs. flour\n2 c. sugar\nat last add:\n2 tsp. vanilla\u003c/p\u003e\n\u003cp\u003eMix dry ingredients in pan with a spoon, using the back to break up clumps. Add butter and evaporated milk. Stir until boiling, then boil for 2 min. Pull off heat and add vanilla.\u003c/p\u003e","title":"Mom's Hot Fudge"},{"content":" 12 whole Hard-boiled Eggs, Peeled And Chopped 2 cups Grated Cheddar Cheese 1 cup (Real) Mayonnaise 12 slices Bacon, Fried And Crumbled 1 Tablespoon (heaping) Dijon Mustard ½ teaspoons Garlic Powder 3 dashes Worcestershire Sauce 6 whole English Muffins Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight. Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.) Serve immediately! ","permalink":"https://recipes.cutejeep.com/make-ahead-muffin-melts-pioneer-woman/","summary":"\u003cul\u003e\n\u003cli\u003e12 whole Hard-boiled Eggs, Peeled And Chopped\u003c/li\u003e\n\u003cli\u003e2 cups Grated Cheddar Cheese\u003c/li\u003e\n\u003cli\u003e1 cup (Real) Mayonnaise\u003c/li\u003e\n\u003cli\u003e12 slices Bacon, Fried And Crumbled\u003c/li\u003e\n\u003cli\u003e1 Tablespoon (heaping) Dijon Mustard\u003c/li\u003e\n\u003cli\u003e½ teaspoons Garlic Powder\u003c/li\u003e\n\u003cli\u003e3 dashes Worcestershire Sauce\u003c/li\u003e\n\u003cli\u003e6 whole English Muffins\nCombine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.\nSpread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.) Serve immediately!\u003c/li\u003e\n\u003c/ul\u003e","title":"Make-Ahead Muffin Melts (Pioneer Woman)"},{"content":"4 tsp. vegetable oil 2 lbs. chicken breast tenders 2 tsp. chopped garlic 2-10oz pkgs. frozen artichoke hearts, defrosted 2-8oz. pkgs. sliced mushrooms 12oz. can evaporated milk 28oz. can diced tomatoes 2 tsp. dried basil 2 tsp. dried tarragon 1 tsp. salt ½ c. sliced almonds Heat oil in a large skillet and brown tenders, then add garlic, artichokes, and mushrooms and saute for another 3-4 minutes. In a separate bowl, combine remaining ingredients and stir well, then combine with chicken mix. Coat 9x13 baking dish with cooking spray and add chicken mixture. Top with almonds. (Freeze if desired; place frozen casserole in cool oven for an hour then set oven to 350.) If fresh, bake @350 for 25-35 minutes.\n","permalink":"https://recipes.cutejeep.com/chicken-and-artichoke-casserole/","summary":"\u003cp\u003e4 tsp. vegetable oil\n2 lbs. chicken breast tenders\n2 tsp. chopped garlic\n2-10oz pkgs. frozen artichoke hearts, defrosted\n2-8oz. pkgs. sliced mushrooms\n12oz. can evaporated milk\n28oz. can diced tomatoes\n2 tsp. dried basil\n2 tsp. dried tarragon\n1 tsp. salt\n½ c. sliced almonds\nHeat oil in a large skillet and brown tenders, then add garlic, artichokes, and mushrooms and saute for another 3-4 minutes. In a separate bowl, combine remaining ingredients and stir well, then combine with chicken mix. Coat 9x13 baking dish with cooking spray and add chicken mixture. Top with almonds. (Freeze if desired; place frozen casserole in cool oven for an hour then set oven to 350.) If fresh, bake @350 for 25-35 minutes.\u003c/p\u003e","title":"Chicken and Artichoke Casserole"},{"content":"1 large mango, peeled and chopped 1 peach, peeled and chopped 1 orange/yellow bell pepper, seeded and chopped 1 c. chopped yellow tomato ½ c. cilantro, chopped ½ c. chopped red onion 2 tsp. sugar ¼ tsp. salt 1 lime, juiced\n","permalink":"https://recipes.cutejeep.com/mango-salsa/","summary":"\u003cp\u003e1 large mango, peeled and chopped\n1 peach, peeled and chopped\n1 orange/yellow bell pepper, seeded and chopped\n1 c. chopped yellow tomato\n½ c. cilantro, chopped\n½ c. chopped red onion\n2 tsp. sugar\n¼ tsp. salt\n1 lime, juiced\u003c/p\u003e","title":"Mango Salsa"},{"content":"¾ c.-1 c. fruit yogurt 2 Tbs. jam ¼ c. Cool Whip\n","permalink":"https://recipes.cutejeep.com/cool-fruit-dip/","summary":"\u003cp\u003e¾ c.-1 c. fruit yogurt\n2 Tbs. jam\n¼ c. Cool Whip\u003c/p\u003e","title":"Cool Fruit Dip"},{"content":"2 cloves garlic 2 Tbs. oil 2 lbs. beef 1 onion, chopped 1-2 cans chopped green chilies 1 (28oz) stewed, diced tomatoes 2 (16oz) kidney beans 1 can tomato sauce ~1/8 c. chili powder 2 cloves 2 Tbs. White vinegar 3 dashes Cheyenne pepper 1 bay leaf salt and pepper Saute garlic and onion in oil and then add beef. Drain beans, add all other ingredients. Cover and cook for an hour.\n","permalink":"https://recipes.cutejeep.com/moms-chili/","summary":"\u003cp\u003e2 cloves garlic\n2 Tbs. oil\n2 lbs. beef\n1 onion, chopped\n1-2 cans chopped green chilies\n1 (28oz) stewed, diced tomatoes\n2 (16oz) kidney beans\n1 can tomato sauce\n~1/8 c. chili powder\n2 cloves\n2 Tbs. White vinegar\n3 dashes Cheyenne pepper\n1 bay leaf\nsalt and pepper\nSaute garlic and onion in oil and then add beef. Drain beans, add all other ingredients. Cover and cook for an hour.\u003c/p\u003e","title":"Mom's Chili"},{"content":"*Do not substitute brands! 12 oz. bowtie pasta 12 oz. ranbow corkscrew pasta Cook, do not overcook! 20 oz. pineapple tidbits, drained 2 c. chopped celery 4 green onions, chopped 1 c. cashews (add just before serving) 1 c. seedless grapes, cut in half 4 chicken breasts, cooked with Montreal Chicken seasoning, cut into bite size pieces Combine ingredients in a large bowl. Combine below and pour over the mix. 1 c. real mayonnaise 16oz. Kraft coleslaw dressing\n","permalink":"https://recipes.cutejeep.com/kohnies-irresistible-pasta-salad/","summary":"\u003cp\u003e*Do not substitute brands!\n12 oz. bowtie pasta\n12 oz. ranbow corkscrew pasta\nCook, do not overcook!\n20 oz. pineapple tidbits, drained\n2 c. chopped celery\n4 green onions, chopped\n1 c. cashews (add just before serving)\n1 c. seedless grapes, cut in half\n4 chicken breasts, cooked with Montreal Chicken seasoning, cut into bite size pieces\nCombine ingredients in a large bowl. Combine below and pour over the mix.\n1 c. real mayonnaise\n16oz. Kraft coleslaw dressing\u003c/p\u003e","title":"Kohnie's Irresistible Pasta Salad"},{"content":"cream: ¾ c. sugar ¼ c. butter stir in 1 egg, 2 bananas and beat until light. Add 2 c. flour ½ tsp. baking powder ½ tsp. baking soda ¼ tsp. salt Alternate with 3 Tbs. sour milk. Place batter in a greased 8” loaf pan. Bake @350 for 1 hour.\n","permalink":"https://recipes.cutejeep.com/mallorys-banana-bread/","summary":"\u003cp\u003ecream:\n¾ c. sugar\n¼ c. butter\nstir in 1 egg, 2 bananas and beat until light.\nAdd 2 c. flour\n½ tsp. baking powder\n½ tsp. baking soda\n¼ tsp. salt\nAlternate with 3 Tbs. sour milk. Place batter in a greased 8” loaf pan. Bake @350 for 1 hour.\u003c/p\u003e","title":"Mallory's Banana Bread"},{"content":"1 can Pilsburry Crescent roll dough 1 bag marshmallows ¼ tsp. cinnamon ½ c. sugar 4 Tbs. butter\nGlaze: 1 c. powdered sugar 2-3 Tbs. milk Remove dough from can and separate rolls. Combine cinnamon and sugar. Melt butter. Roll a marshmallow for each roll in butter then cinnamon and sugar and place in the center of each crescent roll and roll up. Tuck edges underneath and place on a cookie sheet. Bake according to directions on the can. After removing from the oven, let cool. Then make glaze and drizzle over puffs.\n","permalink":"https://recipes.cutejeep.com/staples-marshmallow-puffs/","summary":"\u003cp\u003e1 can Pilsburry Crescent roll dough\n1 bag marshmallows\n¼ tsp. cinnamon\n½ c. sugar\n4 Tbs. butter\u003c/p\u003e\n\u003cp\u003eGlaze:\n1 c. powdered sugar\n2-3 Tbs. milk\nRemove dough from can and separate rolls. Combine cinnamon and sugar. Melt butter. Roll a marshmallow for each roll in butter then cinnamon and sugar and place in the center of each crescent roll and roll up. Tuck edges underneath and place on a cookie sheet. Bake according to directions on the can. After removing from the oven, let cool. Then make glaze and drizzle over puffs.\u003c/p\u003e","title":"Staple's Marshmallow Puffs"},{"content":"¼ lb. jimmy dean sausage ¼ green pepper, diced 4 eggs 4-8” flour tortillas shredded cheddar cheese salsa Cook the sausage until brown. Pour the scrambled eggs onto the griddle and mix the eggs with the sausage and green peppers. Salt and pepper and stir fry until eggs are cooked. Microwave tortillas for 20-30 seconds to soften, then fill with ¼ of the egg mixture and top with shredded cheddar cheese.\n","permalink":"https://recipes.cutejeep.com/analeighs-breakfast-burritos/","summary":"\u003cp\u003e¼ lb. jimmy dean sausage\n¼ green pepper, diced\n4 eggs\n4-8” flour tortillas\nshredded cheddar cheese\nsalsa\nCook the sausage until brown. Pour the scrambled eggs onto the griddle and mix the eggs with the sausage and green peppers. Salt and pepper and stir fry until eggs are cooked.\nMicrowave tortillas for 20-30 seconds to soften, then fill with ¼ of the egg mixture and top with shredded cheddar cheese.\u003c/p\u003e","title":"Analeigh's Breakfast Burritos"},{"content":"1 pkg. cream cheese, softened 3 c. confectioners\u0026rsquo; sugar 3 c. semi sweet chocolate chips, melted 1 ½ tsp. vanilla In a large bowl, beat cream cheese until smooth. Gradually beat in sugar until blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate 1 hour then shape into 1” balls. *You can roll in nuts, cocoa, coconut, confectioners\u0026rsquo; sugar, candy sprinkles, or omit chocolate and add 1 c. crushed oreos, then roll in oreos.\n","permalink":"https://recipes.cutejeep.com/so-easy-truffles/","summary":"\u003cp\u003e1 pkg. cream cheese, softened\n3 c. confectioners\u0026rsquo; sugar\n3 c. semi sweet chocolate chips, melted\n1 ½ tsp. vanilla\nIn a large bowl, beat cream cheese until smooth. Gradually beat in sugar until blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate 1 hour then shape into 1” balls.\n*You can roll in nuts, cocoa, coconut, confectioners\u0026rsquo; sugar, candy sprinkles, or omit chocolate and add 1 c. crushed oreos, then roll in oreos.\u003c/p\u003e","title":"So Easy Truffles"},{"content":"6 eggs 1 c. milk 2 Tbs. butter, melted ½ tsp. salt ¼ tsp. pepper ¼ c. chopped green onion ½ lb. bacon, cooked and crumbled 1 c. shredded cheddar Beat eggs, milk, butter, salt and pepper in a bowl. Then pour into a greased 7x11” baking dish. Sprinkle with remaining ingredients and bake, uncovered, at 350 for 25-30 minutes or until a knife tests clean.\n","permalink":"https://recipes.cutejeep.com/bacon-cheddar-frittata/","summary":"\u003cp\u003e6 eggs\n1 c. milk\n2 Tbs. butter, melted\n½ tsp. salt\n¼ tsp. pepper\n¼ c. chopped green onion\n½ lb. bacon, cooked and crumbled\n1 c. shredded cheddar\nBeat eggs, milk, butter, salt and pepper in a bowl. Then pour into a greased 7x11” baking dish. Sprinkle with remaining ingredients and bake, uncovered, at 350 for 25-30 minutes or until a knife tests clean.\u003c/p\u003e","title":"Bacon Cheddar Frittata"},{"content":"4-6 chicken breasts 1 can black beans 1 can corn 2 cans green chilies 16 oz. salsa Cook on high for 4 hours. ½ hour prior to eating, mix in 6-8oz. cream cheese. Serve on tortillas or with chips.\n","permalink":"https://recipes.cutejeep.com/michelles-crockpot-chicken-tacos/","summary":"\u003cp\u003e4-6 chicken breasts\n1 can black beans\n1 can corn\n2 cans green chilies\n16 oz. salsa\nCook on high for 4 hours. ½ hour prior to eating, mix in 6-8oz. cream cheese. Serve on tortillas or with chips.\u003c/p\u003e","title":"Michelle's Crockpot Chicken Tacos"},{"content":"4 eggs 1 can evaporated milk 3 Tbs. sugar ¼ c. oil 1 ½ c. flour ½-¾ evaporated milk can of water Mix first 4 ingredients in blender. Add flour and water, alternating until desired texture. Cook in skillet.\n","permalink":"https://recipes.cutejeep.com/crepes/","summary":"\u003cp\u003e4 eggs\n1 can evaporated milk\n3 Tbs. sugar\n¼ c. oil\n1 ½ c. flour\n½-¾ evaporated milk can of water\nMix first 4 ingredients in blender. Add flour and water, alternating until desired texture. Cook in skillet.\u003c/p\u003e","title":"Crepes"},{"content":"Ingredients 3/4 cup milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons white sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons butter, melted cooking spray Directions Combine milk with vinegar in a medium bowl and set aside for 5 minutes to \u0026ldquo;sour\u0026rdquo;. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into \u0026ldquo;soured\u0026rdquo; milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. ","permalink":"https://recipes.cutejeep.com/pancakes/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e3/4 cup milk\u003c/li\u003e\n\u003cli\u003e2 tablespoons white vinegar\u003c/li\u003e\n\u003cli\u003e1 cup all-purpose flour\u003c/li\u003e\n\u003cli\u003e2 tablespoons white sugar\u003c/li\u003e\n\u003cli\u003e1 teaspoon baking powder\u003c/li\u003e\n\u003cli\u003e1/2 teaspoon baking soda\u003c/li\u003e\n\u003cli\u003e1/2 teaspoon salt\u003c/li\u003e\n\u003cli\u003e1 egg\u003c/li\u003e\n\u003cli\u003e2 tablespoons butter, melted\u003c/li\u003e\n\u003cli\u003ecooking spray\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"directions\"\u003eDirections\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eCombine milk with vinegar in a medium bowl and set aside for 5 minutes to \u0026ldquo;sour\u0026rdquo;.\u003c/li\u003e\n\u003cli\u003eCombine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into \u0026ldquo;soured\u0026rdquo; milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.\u003c/li\u003e\n\u003cli\u003eHeat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.\u003c/li\u003e\n\u003c/ol\u003e","title":"Pancakes"},{"content":"2-3 chicken breasts, cut into large chunks 2 eggs vegetable oil cornstarch\nsauce: ¾ c. sugar ½ c. vinegar 1 Tbs. soy sauce 4 Tbs. ketchup 1 ½ tsp. garlic powder\nHeat vegetable oil. Whisk eggs and dip chicken pieces into it then dredge through cornstarch. Fry in oil until golden on both sides. Mix sauce and pour into a shallow baking dish. Place chicken in the dish and cook for 45 minutes at @350. Flip chicken every 15 minutes. Serve with rice.\n","permalink":"https://recipes.cutejeep.com/janets-sweet-and-sour-chicken/","summary":"\u003cp\u003e2-3 chicken breasts, cut into large chunks\n2 eggs\nvegetable oil\ncornstarch\u003c/p\u003e\n\u003cp\u003esauce:\n¾ c. sugar\n½ c. vinegar\n1 Tbs. soy sauce\n4 Tbs. ketchup\n1 ½ tsp. garlic powder\u003c/p\u003e\n\u003cp\u003eHeat vegetable oil. Whisk eggs and dip chicken pieces into it then dredge through cornstarch. Fry in oil until golden on both sides. Mix sauce and pour into a shallow baking dish. Place chicken in the dish and cook for 45 minutes at @350. Flip chicken every 15 minutes. Serve with rice.\u003c/p\u003e","title":"Janet's Sweet and Sour Chicken"},{"content":"In a large bowl, dissolve 2 Tbs. yest in ½ c. warm water. Then add: 2 eggs 4 tsp. dill weed ½ tsp. each oregano, basil, thyme 1 ½ Tbs. minced onion ½ Tbs. baking soda 4 Tbs. sugar 2 c. cottage cheese (melted 3 minutes in the microwave) 2 Tbs. melted butter 4 ½ c. flour Mix all together and knead for 5 minutes. Cover with a towel and let rise 1 hour. Punch down and form into a loaf. Let rise one more hour. Bake @350 for 20-25 minutes.\n","permalink":"https://recipes.cutejeep.com/shannons-dill-bread/","summary":"\u003cp\u003eIn a large bowl, dissolve 2 Tbs. yest in ½ c. warm water. Then add:\n2 eggs\n4 tsp. dill weed\n½ tsp. each oregano, basil, thyme\n1 ½ Tbs. minced onion\n½ Tbs. baking soda\n4 Tbs. sugar\n2 c. cottage cheese (melted 3 minutes in the microwave)\n2 Tbs. melted butter\n4 ½ c. flour\nMix all together and knead for 5 minutes. Cover with a towel and let rise 1 hour. Punch down and form into a loaf. Let rise one more hour. Bake @350 for 20-25 minutes.\u003c/p\u003e","title":"Shannon's Dill Bread"},{"content":"Line a 9x13 pan with: 24 oz. frozen hashbrowns ½ c. melted butter Bake @375 for 20 minutes. then mix together: 3 eggs 1 c. half and half (you can use milk) ½ tsp. Lawry\u0026rsquo;s season salt 1 c. grated swiss 1 c. grated cheddar 1 c. diced ham Pour on top of hashbrowns and bake another 35-40 minutes.\n","permalink":"https://recipes.cutejeep.com/kristines-breakfast-casserole/","summary":"\u003cp\u003eLine a 9x13 pan with:\n24 oz. frozen hashbrowns\n½ c. melted butter\nBake @375 for 20 minutes. then mix together:\n3 eggs\n1 c. half and half (you can use milk)\n½ tsp. Lawry\u0026rsquo;s season salt\n1 c. grated swiss\n1 c. grated cheddar\n1 c. diced ham\nPour on top of hashbrowns and bake another 35-40 minutes.\u003c/p\u003e","title":"Kristine's Breakfast Casserole"},{"content":"6 eggs 3 c. sugar 1 ½ c. pumpkin (large can) 2 ½ tsp. vanilla 4 ½ c. flour 4 ½ tsp. cinnamon 2 ¼ tsp. baking soda 1 ½ tsp. salt 3 tsp. baking powder 12 oz. chocolate chips Mix everything together. Grease 5 loaf pans and bake @325 for 45-50 minutes.\n","permalink":"https://recipes.cutejeep.com/kristines-pumpkin-chocolate-chip-bread/","summary":"\u003cp\u003e6 eggs\n3 c. sugar\n1 ½ c. pumpkin (large can)\n2 ½ tsp. vanilla\n4 ½ c. flour\n4 ½ tsp. cinnamon\n2 ¼ tsp. baking soda\n1 ½ tsp. salt\n3 tsp. baking powder\n12 oz. chocolate chips\nMix everything together. Grease 5 loaf pans and bake @325 for 45-50 minutes.\u003c/p\u003e","title":"Kristine's Pumpkin Chocolate Chip Bread"},{"content":"6 Tbs. butter 6 eggs, slightly beaten 1 c. milk 1 c. flour ¼ tsp. salt Melt butter in glass pan(s). Beat remaining ingredients together and pour into the middle of butter. Bake @400 for 30 min.\n","permalink":"https://recipes.cutejeep.com/german-pancakes/","summary":"\u003cp\u003e6 Tbs. butter\n6 eggs, slightly beaten\n1 c. milk\n1 c. flour\n¼ tsp. salt\nMelt butter in glass pan(s). Beat remaining ingredients together and pour into the middle of butter. Bake @400 for 30 min.\u003c/p\u003e","title":"German Pancakes"},{"content":"Bring to a boil in a pan: 1 c. dark corn syrup 1 c. brown sugar Remove from heat and add: 1 c. peanut butter Stir thoroughly then fold in: 6 c. Special K cereal (optional:) raisins sunflower seeds nuts coconut Spread in 9x13 pan and cool\n","permalink":"https://recipes.cutejeep.com/luanns-granola-bars/","summary":"\u003cp\u003eBring to a boil in a pan:\n1 c. dark corn syrup\n1 c. brown sugar\nRemove from heat and add:\n1 c. peanut butter\nStir thoroughly then fold in:\n6 c. Special K cereal\n(optional:)\nraisins\nsunflower seeds\nnuts\ncoconut\nSpread in 9x13 pan and cool\u003c/p\u003e","title":"LuAnn's Granola Bars"},{"content":"6 med. Chicken breast halves ½ c. ricotta cheese ½ c. mozzarella cheese, shredded 1/3 c. Parmesian or Romano cheese, grated 2 t. fresh or ¼ t. dried oregano ¼ t. lemon-pepper seasoning. 1 t. olive oil Rinse chicken and pat dry. With your fingers, gently seperate skin from the meat along the rib edge. (for skinless breasts, carefully cut in half almost to edge.) For stuffing, combine cheeses, basil, oregano, and lemon-pepper. Stuff a little less than ¼ c. into chicken . Place chicken, skin side up, in a 13x9x2 baking dish. Brush lightly with oil and bake in a 375 degree oven for 45 to 55 minutes, or until chicken is no linger pink.\n","permalink":"https://recipes.cutejeep.com/triple-cheese-stuffed-chicken-breasts/","summary":"\u003cp\u003e6 med. Chicken breast halves\n½ c. ricotta cheese\n½ c. mozzarella cheese, shredded\n1/3 c. Parmesian or Romano cheese, grated\n2 t. fresh or ¼ t. dried oregano\n¼ t. lemon-pepper seasoning.\n1 t. olive oil\nRinse chicken and pat dry. With your fingers, gently seperate skin from the meat along the rib edge. (for skinless breasts, carefully cut in half almost to edge.)\nFor stuffing, combine cheeses, basil, oregano, and lemon-pepper. Stuff a little less than ¼ c. into chicken . Place chicken, skin side up, in a  13x9x2 baking dish. Brush lightly with oil and bake in a 375 degree oven for 45 to 55 minutes, or until chicken is no linger pink.\u003c/p\u003e","title":"Triple Cheese-stuffed Chicken Breasts"},{"content":"12 oz. Chicken breast or thighs (boneless, skinless) 2 T. honey 2 T. vinegar 2 T. orange juice 1 T. Soy sauce 1 t. sornstarch 2 T. cooking oil 2 c. frozen mixed vegetables Hot cooked rice Rinse and pat dry chicken, cut into 1\u0026quot; pieces, set aside. For sauce, in a samll bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch, set aside. Por cooking oil into wok or large skillet, (add more oil as necessary during cooking) preheat over med-high heat. Stir-fry frozen veggies for 3 min. or unitl crisp-tender and remove from wok. Add chicken to hot wok and stir-fry for 3-4 min, until no longer pink. Push chicken from the center of wok and add sauce (stir first). Cook and stir until thick and bubbly. Return cooked veggies to wok. Stir all ing. Together to coat. Sitr and cook for one more minute, or until heated through. Serve immeadiately over rice.\n","permalink":"https://recipes.cutejeep.com/honey-glazed-chicken-stir-fry/","summary":"\u003cp\u003e12 oz. Chicken breast or thighs (boneless, skinless)\n2 T. honey\n2 T. vinegar\n2 T. orange juice\n1 T. Soy sauce\n1 t. sornstarch\n2 T. cooking oil\n2 c. frozen mixed vegetables\nHot cooked rice\nRinse and pat dry chicken, cut into 1\u0026quot; pieces, set aside. For sauce, in a samll bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch, set aside.\nPor cooking oil into wok or large skillet, (add more oil as necessary during cooking) preheat over med-high heat. Stir-fry frozen veggies for 3 min. or unitl crisp-tender and remove from wok. Add chicken to hot wok and stir-fry for 3-4 min, until no longer pink. Push chicken from the center of wok and add sauce (stir first). Cook and stir until thick and bubbly.\nReturn cooked veggies to wok. Stir all ing. Together to coat. Sitr and cook for one more minute, or until heated through. Serve immeadiately over rice.\u003c/p\u003e","title":"Honey-glazed Chicken Stir-fry"},{"content":"1 lb. beef round steak 1 T. cooking oil ½ C. chopped onion (1 medium) 2 cloves garlic, minced 4 C. beef broth 2 T. vinegar ½ t. dried marjoram or basil ¼ t. pepper 8 oz. Frozen noodles ¼ C. beef broth 3 T. all-purpose flour 2 T. parsley (optional) Trim fat from meat and cut into ¾\u0026quot; cubes. In a large sauce pan, brown half of the meat in hot oil, remove. Brown remaining meat with onion and garlic (adding more oil if necessary.) Drain fat and return all meat to saucepan. Stir in the 4C. Of broth, vinegar, marjoram, and pepper. Bring to a boiling. Ruduce heat and simmer, covered for 1 to 1 ¼ hours until meat is tender. Stir noodles into beef mixture. Bring to boiling and reduce heat. Cook, uncovered for 25 to 30 minutes or until noodles are tender. Drain meat and noodles, reserving 2 ½ cups of liquid; or if necessary, add enough water to make 2 ½ cups of broth. Return to sauce pan. Stir together the ¼ beef broth and four and add to sauce pan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in beef and noodles: heat through. Garnish with parley if desires.\n","permalink":"https://recipes.cutejeep.com/beef-and-noodles/","summary":"\u003cp\u003e1 lb. beef round steak\n1 T. cooking oil\n½ C. chopped onion (1 medium)\n2 cloves garlic, minced\n4 C. beef broth\n2 T. vinegar\n½ t. dried marjoram or basil\n¼ t. pepper\n8 oz. Frozen noodles\n¼ C. beef broth\n3 T. all-purpose flour\n2 T. parsley (optional)\nTrim fat from meat and cut into  ¾\u0026quot; cubes. In a large sauce pan, brown half of the meat in hot oil, remove. Brown remaining meat with onion and garlic (adding more oil if necessary.) Drain fat and return all meat to saucepan.\nStir in the 4C. Of broth, vinegar, marjoram, and pepper. Bring to a boiling. Ruduce heat and simmer, covered for 1 to 1 ¼ hours until meat is tender.\nStir noodles into beef mixture. Bring to boiling and reduce heat. Cook, uncovered for 25 to 30 minutes or until noodles are tender.\nDrain meat and noodles, reserving 2 ½ cups of liquid; or if necessary, add enough water to make 2 ½ cups of broth. Return to sauce pan. Stir together the ¼ beef broth and four and add to sauce pan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in beef and noodles: heat through. Garnish with parley if desires.\u003c/p\u003e","title":"Beef and Noodles"},{"content":"Blend: 8 eggs ½ c. Bisquick 1/3 c. melted butter Then add: ¼ tsp. salt 1 Tbs. sugar *Basil, garlic, pepper, etc. as desired Put any desired fillings (cheese \u0026amp; ham, spinach \u0026amp; Parmesan, Italian sausage, cheese and tomatoes, etc.) into a deep pie plate or casserole dish and pour mix over the top. Bake @350 for 45 min.\n","permalink":"https://recipes.cutejeep.com/easy-frittata/","summary":"\u003cp\u003eBlend:\n8 eggs\n½ c. Bisquick\n1/3 c. melted butter\nThen add:\n¼ tsp. salt\n1 Tbs. sugar\n*Basil, garlic, pepper, etc. as desired\nPut any desired fillings (cheese \u0026amp; ham, spinach \u0026amp; Parmesan, Italian sausage, cheese and tomatoes, etc.)  into a deep pie plate or casserole dish and pour mix over the top. Bake @350 for 45 min.\u003c/p\u003e","title":"Easy Frittata"},{"content":"Cherry, grape or pear tomatoes (or whatever tiny tomatoes you prefer) Garlic cloves, unpeeled Olive oil Kosher salt Combination of dried Italian herbs (such as fennel, oregano, basil, or thyme)*\nLine a half-sheet pan with parchment paper and heat oven to 225 degrees.\nCut enough tomatoes to fill the sheet pan (about 2 small baskets should do the trick) and place them cut-side up on the parchment paper. Scatter a handful of unpeeled garlic cloves throughout the tomatoes.\nDrizzle olive oil all over the tomatoes, then sprinkle lightly with kosher salt.\nMix together some of your favorite dried Italian herbs (or just use a commercial blend) and measure out about 2 teaspoons of the mixture. Grind the herbs into a powder using a spice grinder or mortar and pestle then sprinkle evenly over the tomatoes.\nBake tomatoes at 225 degrees for 3-4 hours, or until they have shriveled but still contain a bit of moisture inside. The time will depend on the size of your tomatoes, so start checking early.\nLet cool and eat immediately or store in a covered container in the refrigerator. The garlic cloves can be peeled and eaten or stored in the jar with the tomatoes for a few days, refrigerated.\n","permalink":"https://recipes.cutejeep.com/slow-roasted-tomatoes/","summary":"\u003cp\u003eCherry, grape or pear tomatoes (or whatever tiny tomatoes you prefer)\nGarlic cloves, unpeeled\nOlive oil\nKosher salt\nCombination of dried Italian herbs (such as fennel, oregano, basil, or thyme)*\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eLine a half-sheet pan with parchment paper and heat oven to 225 degrees.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eCut enough tomatoes to fill the sheet pan (about 2 small baskets should do the trick) and place them cut-side up on the parchment paper.  Scatter a handful of unpeeled garlic cloves throughout the tomatoes.\u003c/p\u003e","title":"Slow Roasted Tomatoes"},{"content":"1 pkg. cake mix 1/3 c. oil 2 eggs\nMix all ingredients and bake @375 for 9 minutes.\n","permalink":"https://recipes.cutejeep.com/cake-mix-cookies-2/","summary":"\u003cp\u003e1 pkg. cake mix\n1/3 c. oil\n2 eggs\u003c/p\u003e\n\u003cp\u003eMix all ingredients and bake @375 for 9 minutes.\u003c/p\u003e","title":"Cake Mix Cookies"},{"content":"½ c. shortening 3 eggs 3 large bananas 2 ½ c. flour 1 c. sugar 3 tsp. vanilla 1 tsp. baking soda 1 tsp. baking powder ½ tsp. salt 1 c. chopped nuts (optional) Cream shortening and sugar, then add eggs, vanilla, and bananas and mix well. Add remaining ingredients and mix to combine. Pour into 2 large or 4 small loaf pans. Bake @350 for one hour. (Reduce time for small loaf pans.)\n","permalink":"https://recipes.cutejeep.com/julie-k-s-banana-bread/","summary":"\u003cp\u003e½ c. shortening\n3 eggs\n3 large bananas\n2 ½ c. flour\n1 c. sugar\n3 tsp. vanilla\n1 tsp. baking soda\n1 tsp. baking powder\n½ tsp. salt\n1 c. chopped nuts (optional)\nCream shortening and sugar, then add eggs, vanilla, and bananas and mix well. Add remaining ingredients and mix to combine. Pour into 2 large or 4 small loaf pans. Bake @350 for one hour. (Reduce time for small loaf pans.)\u003c/p\u003e","title":"Julie K.'s Banana Bread"},{"content":"1/2 cup butter 1 onion, chopped 1 (16 ounce) package frozen chopped broccoli 1 (1 pound) loaf processed cheese food, cubed 2 cups milk 1 tablespoon garlic powder 2/3 cup cornstarch 1 cup water\nIn a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick. ","permalink":"https://recipes.cutejeep.com/broccoli-cheese-soup/","summary":"\u003cp\u003e1/2 cup butter\n1 onion, chopped\n1 (16 ounce) package frozen chopped broccoli\n1 (1 pound) loaf processed cheese food, cubed\n2 cups milk\n1 tablespoon garlic powder\n2/3 cup cornstarch\n1 cup water\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eIn a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.\u003c/li\u003e\n\u003cli\u003eReduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.\u003c/li\u003e\n\u003cli\u003eIn a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.\u003c/li\u003e\n\u003c/ol\u003e","title":"Broccoli Cheese Soup"},{"content":"6 tablespoons chopped onion 4 tablespoons margarine 6 cups peeled and cubed butternut squash 3 cups water 4 cubes chicken bouillon 1/2 teaspoon dried marjoram 1/4 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 2 (8 ounce) packages cream cheese In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.\n","permalink":"https://recipes.cutejeep.com/butternut-squash-soup/","summary":"\u003cp\u003e6 tablespoons chopped onion\n4 tablespoons margarine\n6 cups peeled and cubed butternut\nsquash\n3 cups water\n4 cubes chicken bouillon\n1/2 teaspoon dried marjoram\n1/4 teaspoon ground black pepper\n1/8 teaspoon ground cayenne pepper\n2 (8 ounce) packages cream cheese\nIn a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.\u003c/p\u003e","title":"Butternut Squash Soup"},{"content":"½ c. Dijon mustard ½ c. sugar 2 tsp. dill 2 Tbs. white vinegar\n","permalink":"https://recipes.cutejeep.com/honey-mustard/","summary":"\u003cp\u003e½ c. Dijon mustard\n½ c. sugar\n2 tsp. dill\n2 Tbs. white vinegar\u003c/p\u003e","title":"Honey Mustard"},{"content":"1 can shoepeg corn (green giant) 1 can sliced olives 1-3 chopped green onions 1 chopped jalapeno chopped cilantro 4-5 tomatoes ½ c. zesty Italian dressing Sprinkle of sugar\n","permalink":"https://recipes.cutejeep.com/kaylenes-shoepeg-salsa/","summary":"\u003cp\u003e1 can shoepeg corn (green giant)\n1 can sliced olives\n1-3 chopped green onions\n1 chopped jalapeno\nchopped cilantro\n4-5 tomatoes\n½ c. zesty Italian dressing\nSprinkle of sugar\u003c/p\u003e","title":"Kaylene's Shoepeg Salsa"},{"content":"small (3 loaves) regular (5-6 loaves) 4 c. warm water 6 c. warm water 1 Tbs. salt 1 ½ Tbs. salt 1/3 c. oil ½ c. oil 1/3 c. honey ½ c. honey 1 ½ Tbs. dough enhancer 2 Tbs. dough enhancer 2 Tbs. yeast 3 Tbs. yeast 7 c. wheat kernals (10 c. flour) 10 c. wheat kernals 3 Tbs. gluten 1/3 c. gluten Add water and several cups flour and mix. Add salt, honey, oil, dough enhancer, yeast, gluten, and mix briefly. Add flour slowly until dough pulls away from the sides. Knead about 10-12 min. Preheat oven to 150. Shape loaves and put in pans. Turn off oven and let bread rise in there until doubled (25 min.). Set oven to 350, leaving loaves in oven. Bake 30-35 min.\n","permalink":"https://recipes.cutejeep.com/luanns-bread/","summary":"\u003cp\u003esmall (3 loaves)\nregular (5-6 loaves)\n4 c. warm water\n6 c. warm water\n1 Tbs. salt\n1 ½ Tbs. salt\n1/3 c. oil\n½ c. oil\n1/3 c. honey\n½ c. honey\n1 ½ Tbs. dough enhancer\n2 Tbs. dough enhancer\n2 Tbs. yeast\n3 Tbs. yeast\n7 c. wheat kernals (10 c. flour)\n10 c. wheat kernals\n3 Tbs. gluten\n1/3 c. gluten\nAdd water and several cups flour and mix. Add salt, honey, oil, dough enhancer, yeast, gluten, and mix briefly. Add flour slowly until dough pulls away from the sides. Knead about 10-12 min. Preheat oven to 150. Shape loaves and put in pans. Turn off oven and let bread rise in there until doubled (25 min.). Set oven to 350, leaving loaves in oven. Bake 30-35 min.\u003c/p\u003e","title":"LuAnn's Bread"},{"content":"4 ½ c. powdered sugar 6-7 Tbs. milk 1 tsp. almond extract Blend ingredients and divide into bowls. Dip cookies into the frosting. Marble by drizzling a second color on top and swirling with a toothpick.\n","permalink":"https://recipes.cutejeep.com/sugar-cookie-icing/","summary":"\u003cp\u003e4 ½ c. powdered sugar\n6-7 Tbs. milk\n1 tsp. almond extract\nBlend ingredients and divide into bowls. Dip cookies into the frosting. Marble by drizzling a second color on top and swirling with a toothpick.\u003c/p\u003e","title":"Sugar Cookie Icing"},{"content":"1 box spice cake mix 1 can pumpkin 1 bag chocolate chips Drop by small spoonfuls and bake @350 for 10-12 min.\n","permalink":"https://recipes.cutejeep.com/shans-pumpkin-cookies/","summary":"\u003cp\u003e1 box spice cake mix\n1 can pumpkin\n1 bag chocolate chips\nDrop by small spoonfuls and bake @350 for 10-12 min.\u003c/p\u003e","title":"Shan's Pumpkin Cookies"},{"content":"1 box cake mix 1/3 c. oil 2 eggs 1 tsp. vanilla Drop by small spoonfuls and bake @350 for 10-12 min.\n","permalink":"https://recipes.cutejeep.com/cake-mix-cookies/","summary":"\u003cp\u003e1 box cake mix\n1/3 c. oil\n2 eggs\n1 tsp. vanilla\nDrop by small spoonfuls and bake @350 for 10-12 min.\u003c/p\u003e","title":"Cake Mix Cookies"},{"content":"2 whole wheat pita pocket breads, cut into strips about 3/4 inch wide, then toasted and crumbled 1 tsp. chopped garlic (2-4 cloves garlic) 1 tsp. salt (I used fine grind sea salt) 1/2 cup fresh squeezed lemon juice, about 2 large lemons (I love lemon, so adjust the amount to your own taste) 1 tsp. powdered Sumac, plus more for sprinkling on individual salads if desired) 1/2 cup extra virgin olive oil 2 heads Romaine lettuce, chopped 1/2 cup thinly sliced green onion 1 cup diced tomatoes (let drain a minute or two if extra juicy) 1 cup diced cucumber (same size as tomatoes) 1/2 cup coarsely chopped fresh mint leaves 1/2 cup coarsely chopped flat-leaf parsley (leaves only, no stems)\nPreheat oven or toaster oven to 400F/200C. While oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife or spoon. Put garlic-salt paste in a small bowl, then add lemon juice and 1 tsp. Sumac. Whisk in olive oil and set dressing aside. (You can also make the dressing in a glass jar and shake to combine.) Cut whole wheat pita into strips about 3/4 inch wide and arrange on baking sheet. (Some recipes call for brushing the pita with olive oil, but I didn\u0026rsquo;t do that.) Bake until pita strips are crisp but only barely starting to brown, less than 10 minutes. Watch carefully because they can go from crisp to overly brown rather quickly.\nRemove outer leaves from Romaine, trim stem end, then wash and spin dry or dry with paper towels. Cut Romaine into fourths lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the Romaine first, then wash.) Put chopped Romaine into salad bowl large enough toss all ingredients.\nChop tomatoes, green onions, cucumbers, mint, and parsley and add to lettuce. Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing. (You may not want all the dressing, but this salad should be quite wet.) At this point the salad should sit for a few minutes (or longer) to let flavors blend and so the pita chips absorb some of the dressing. To serve, arrange salad on individual plates and sprinkle with a bit more Sumac. You can also serve it in a large bowl with the Sumac sprinkled over.\n","permalink":"https://recipes.cutejeep.com/fattoush-lebanese-pita-salad/","summary":"\u003cp\u003e2 whole wheat pita pocket breads, cut into strips about 3/4 inch wide, then toasted and crumbled\n1 tsp. chopped garlic (2-4 cloves garlic)\n1 tsp. salt (I used fine grind sea salt)\n1/2 cup fresh squeezed lemon juice, about 2 large lemons (I love lemon, so adjust the amount to your own taste)\n1 tsp. powdered Sumac, plus more for sprinkling on individual salads if desired)\n1/2 cup extra virgin olive oil\n2 heads Romaine lettuce, chopped\n1/2 cup thinly sliced green onion\n1 cup diced tomatoes (let drain a minute or two if extra juicy)\n1 cup diced cucumber (same size as tomatoes)\n1/2 cup coarsely chopped fresh mint leaves\n1/2 cup coarsely chopped flat-leaf parsley (leaves only, no stems)\u003c/p\u003e","title":"Fattoush (Lebanese Pita Salad)"},{"content":"1 Tbs. liquid from jarred roasted red peppers 2 Tbs. balsamic vinegar 2 tsp. olive oil 1 tsp. Dijon mustard ¼ tsp. ground black pepper 2 green peppers, seeded and diced 2 c. frozen Italian green beans, thawed 1 c. diced jicama 2 (14oz.) cans artichoke hearts, drained and diced 4 oz. part-skim mozzarella, cut into ½” cubes 16 slices pepperoni, cut into thin strips 1 c. diced roasted red peppers, diced ¼ c. chopped fresh basil 20 sesame Melba toast rounds Whisk wet ingredients and spices, then toss with remaining vegetables. Serves 4.\n","permalink":"https://recipes.cutejeep.com/artichoke-antipasto-salad/","summary":"\u003cp\u003e1 Tbs. liquid from jarred roasted red peppers\n2 Tbs. balsamic vinegar\n2 tsp. olive oil\n1 tsp. Dijon mustard\n¼ tsp. ground black pepper\n2 green peppers, seeded and diced\n2 c. frozen Italian green beans, thawed\n1 c. diced jicama\n2 (14oz.) cans artichoke hearts, drained and diced\n4 oz. part-skim mozzarella, cut into ½” cubes\n16 slices pepperoni, cut into thin strips\n1 c. diced roasted red peppers, diced\n¼ c. chopped fresh basil\n20 sesame Melba toast rounds\nWhisk wet ingredients and spices, then toss with remaining vegetables. Serves 4.\u003c/p\u003e","title":"Artichoke Antipasto Salad"},{"content":"2 Tbs. red-wine vinegar 2 tsp. olive oil ½ tsp. dried oregano ¼ tsp. black pepper 4 c. romaine lettuce, cut into ½ ribbons 1 c. shredded carrots 1 c. diced cucumber 1 c. diced tomato 1 (15oz.) white beans, rinsed and drained ½ c. crumbled feta cheese 20 pitted kalamata olives 1 c. croutons In a bowl, whisk vinegar, oil, oregano, and black pepper. Add other ingredients and toss to coat. Serves 4.\n","permalink":"https://recipes.cutejeep.com/greek-chopped-salad/","summary":"\u003cp\u003e2 Tbs. red-wine vinegar\n2 tsp. olive oil\n½ tsp. dried oregano\n¼ tsp. black pepper\n4 c. romaine lettuce, cut into ½ ribbons\n1 c. shredded carrots\n1 c. diced cucumber\n1 c. diced tomato\n1 (15oz.) white beans, rinsed and drained\n½ c. crumbled feta cheese\n20 pitted kalamata olives\n1 c. croutons\nIn a bowl, whisk vinegar, oil, oregano, and black pepper. Add other ingredients and toss to coat. Serves 4.\u003c/p\u003e","title":"Greek Chopped Salad"},{"content":"2 Tbs. sugar 1 Tbs. flour 1 tsp. salt 2/3 c. evaporated milk 1/3 c. orange juice 1 egg, well beaten 3 c. cooked, chopped, chicken 1 c. thinly sliced celery ¾ c. toasted sliced almonds 2 Tbs. sliced green onion 1 can mandarin oranges lettuce leaves Combine sugar, flour, and salt in medium saucepan. Gradually stir in milk orange juice and egg. Cook over medium heat until mixture comes just to a boil. Remove from heat, cover and refrigerate until cool. Combine all ingredients and refrigerate for 2 hours, serve over lettuce.\n","permalink":"https://recipes.cutejeep.com/crunchy-orange-chicken-salad/","summary":"\u003cp\u003e2 Tbs. sugar\n1 Tbs. flour\n1 tsp. salt\n2/3 c. evaporated milk\n1/3 c. orange juice\n1 egg, well beaten\n3 c. cooked, chopped, chicken\n1 c. thinly sliced celery\n¾ c. toasted sliced almonds\n2 Tbs. sliced green onion\n1 can mandarin oranges\nlettuce leaves\nCombine sugar, flour, and salt in medium saucepan. Gradually stir in milk orange juice and egg. Cook over medium heat until mixture comes just to a boil. Remove from heat, cover and refrigerate until cool. Combine all ingredients and refrigerate for 2 hours, serve over lettuce.\u003c/p\u003e","title":"Crunchy Orange Chicken Salad"},{"content":"145 g. oil 420 g. sugar 35 g. cocoa 2 eggs 414 g. flour 1 tsp. salt 245 g. sour milk (milk plus 2 Tbs. vinegar) 2 tsp. baking soda 165 g. boiling water 2 Tbs. cinnamon 60 g. Rum\n","permalink":"https://recipes.cutejeep.com/russ-waites-chocolate-cake/","summary":"\u003cp\u003e145 g. oil\n420 g. sugar\n35 g. cocoa\n2 eggs\n414 g. flour\n1 tsp. salt\n245 g. sour milk (milk plus 2 Tbs. vinegar)\n2 tsp. baking soda\n165 g. boiling water\n2 Tbs. cinnamon\n60 g. Rum\u003c/p\u003e","title":"Russ Waite's Chocolate Cake"},{"content":"½ c. mayonnaise 1/3 c. freshly grated parmesan ½ tsp. garlic powder 4 chicken breast ½ c. Italian seasoned bread crumbs Combine mayo, cheese, and garlic powder. Place chicken breasts on baking sheet. Spread cheese mixture on top of chicken. Sprinkle bread crumbs on top. Bake @400 for 30 min.\n","permalink":"https://recipes.cutejeep.com/julie-ks-parmesan-chicken/","summary":"\u003cp\u003e½ c. mayonnaise\n1/3 c. freshly grated parmesan\n½ tsp. garlic powder\n4 chicken breast\n½ c. Italian seasoned bread crumbs\nCombine mayo, cheese, and garlic powder. Place chicken breasts on baking sheet. Spread cheese mixture on top of chicken. Sprinkle bread crumbs on top. Bake @400 for 30 min.\u003c/p\u003e","title":"Julie K's Parmesan Chicken"},{"content":"2-1/2 cups boiling water 2 pkg. (6 oz. each) JELL-O Gelatin, any flavor 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1 cup cold milk Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Cool 30 min. at room temperature. Beat pudding mix and milk with whisk 2 min. Add to gelatin; stir until well blended. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Use 2-inch egg-shaped cookie cutter to cut gelatin into 24 shapes, being careful to cut all the way through gelatin to bottom of pan. Remove jigglers from pan. Decorate with gels to resemble Easter eggs. Keep refrigerated.\n","permalink":"https://recipes.cutejeep.com/creamy-jello-jigglers/","summary":"\u003cp\u003e2-1/2 cups boiling water\n2 pkg.  (6 oz. each) JELL-O Gelatin, any flavor\n1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding\n1 cup  cold milk\nAdd boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Cool 30 min. at room temperature.\nBeat pudding mix and milk with whisk 2 min. Add to gelatin; stir until well blended. Pour into 13x9-inch pan.\nRefrigerate 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Use 2-inch egg-shaped cookie cutter to cut gelatin into 24 shapes, being careful to cut all the way through gelatin to bottom of pan. Remove jigglers from pan. Decorate with gels to resemble Easter eggs. Keep refrigerated.\u003c/p\u003e","title":"Creamy Jello Jigglers"},{"content":"1 (16oz.) can refried beans 1 (16oz.) container sour cream 1 pkg. taco seasoning 2 c. shredded cheddar cheese 1 c. prepared guacamole 1 c. chopped tomato ½ c. sliced green onions ½ c. sliced black olives tortilla chips\nSpread refried beans in shallow serving dish. Spread guacamole over refried beans. Mix sour cream and seasoning mix until well blended and spread over guacamole. Top with cheese, tomato, onions, olives and serve with tortilla chips.\n","permalink":"https://recipes.cutejeep.com/seven-layer-dip/","summary":"\u003cp\u003e1 (16oz.) can refried beans\n1 (16oz.) container sour cream\n1 pkg. taco seasoning\n2 c. shredded cheddar cheese\n1 c. prepared guacamole\n1 c. chopped tomato\n½ c. sliced green onions\n½ c. sliced black olives\ntortilla chips\u003c/p\u003e\n\u003cp\u003eSpread refried beans in shallow serving dish. Spread guacamole over refried beans. Mix sour cream and seasoning mix until well blended and spread over guacamole. Top with cheese, tomato, onions, olives and serve with tortilla chips.\u003c/p\u003e","title":"Seven Layer Dip"},{"content":"1 lb. ground beef ½ c. chopped onion ½ c. chopped bell pepper (optional) 1 pkg. Chili seasoning mix 1 (14oz.) can diced tomatoes, undrained 1 (8oz.) can tomato sauce 2 c. water 2 c. uncooked macaroni 1 c. shredded cheddar cheese Brown beef, onion, and bell pepper in large skillet on med-high heat and drain fat. Stir in seasoning mix, tomatoes, tomato sauce and water. Bring to a boil and stir in pasta. Cover and reduce heat. Let simmer 10 minutes, or until pasta is tender. Remove from heat and fold in cheese.\n","permalink":"https://recipes.cutejeep.com/chili-roni/","summary":"\u003cp\u003e1 lb. ground beef\n½ c. chopped onion\n½ c. chopped bell pepper (optional)\n1 pkg. Chili seasoning mix\n1 (14oz.) can diced tomatoes, undrained\n1 (8oz.) can tomato sauce\n2 c. water\n2 c. uncooked macaroni\n1 c. shredded cheddar cheese\nBrown beef, onion, and bell pepper in large skillet on med-high heat and drain fat. Stir in seasoning mix, tomatoes, tomato sauce and water. Bring to a boil and stir in pasta. Cover and reduce heat. Let simmer 10 minutes, or until pasta is tender. Remove from heat and fold in cheese.\u003c/p\u003e","title":"Chili Roni"},{"content":"1 ½ lbs lean ground beef 1 pkg. taco seasoning 1 can (15oz.) tomato sauce 1 can pinto beans, drained 1 can corn 1 c. shredded Cheddar cheese 1 c. broken tortilla chips Brown beef and drain. Stir in seasoning, tomato sauce, beans, and corn. Bring to a boil, reduce heat and simmer 5 minutes, stirring occasionally. Spoon into 2 qt. baking dish and top with cheese and tortilla chips. Bake @400 for 5-10 minutes or until cheese is melted. Serve with sour cream, shredded lettuce, chopped tomatoes, onions, and sliced green onions.\n","permalink":"https://recipes.cutejeep.com/taco-casserole/","summary":"\u003cp\u003e1 ½ lbs lean ground beef\n1 pkg. taco seasoning\n1 can (15oz.) tomato sauce\n1 can pinto beans, drained\n1 can corn\n1 c. shredded Cheddar cheese\n1 c. broken tortilla chips\nBrown beef and drain. Stir in seasoning, tomato sauce, beans, and corn. Bring to a boil, reduce heat and simmer 5 minutes, stirring occasionally. Spoon into 2 qt. baking dish and top with cheese and tortilla chips. Bake @400 for 5-10 minutes or until cheese is melted. Serve with sour cream, shredded lettuce, chopped tomatoes, onions, and sliced green onions.\u003c/p\u003e","title":"Taco Casserole"},{"content":"3-3½ lb. roast 1 Tbs. cumin 1 Tbs. chili powder 1/8 tsp. black pepper 1 c. chopped onion 1 (14oz.) can stewed tomatoes 1 (7oz.) can green chili peppers 1/4-1/2 c. snipped fresh cilantro Trim fat from meat. Mix spices and rub generously on both sides of the roast. Add to crock pot with onions, tomatoes, and green chilies. Cook on low for 10-12 hours or high for 5-6 hours. Remove meat and shred with fork then mix with juices. Serve on rolls with monterey jack cheese.\n","permalink":"https://recipes.cutejeep.com/kaylenes-southwestern-beef-sandwiches/","summary":"\u003cp\u003e3-3½ lb. roast\n1 Tbs. cumin\n1 Tbs. chili powder\n1/8 tsp. black pepper\n1 c. chopped onion\n1 (14oz.) can stewed tomatoes\n1 (7oz.) can green chili peppers\n1/4-1/2 c. snipped fresh cilantro\nTrim fat from meat. Mix spices and rub generously on both sides of the roast. Add to crock pot with onions, tomatoes, and green chilies. Cook on low for 10-12 hours or high for 5-6 hours. Remove meat and shred with fork then mix with juices.\nServe on rolls with monterey jack cheese.\u003c/p\u003e","title":"Kaylene's Southwestern Beef Sandwiches"},{"content":"1 lb. chicken breast, cut into strips 2 Tbs. oil 1 pkg. taco seasoning 1 (14 oz.) can diced tomatoes 1/3 c. apricot or peach preserves Toss chicken strips in taco seasoning then saute in oil over medium heat for 5-7 minutes (until done). Stir in tomato and preserves. Cover and simmer 10 minutes. Serve over rice.\n","permalink":"https://recipes.cutejeep.com/salsa-chicken/","summary":"\u003cp\u003e1 lb. chicken breast, cut into strips\n2 Tbs. oil\n1 pkg. taco seasoning\n1 (14 oz.) can diced tomatoes\n1/3 c. apricot or peach preserves\nToss chicken strips in taco seasoning then saute in oil over medium heat for 5-7 minutes (until done). Stir in tomato and preserves. Cover and simmer 10 minutes. Serve over rice.\u003c/p\u003e","title":"Salsa Chicken"},{"content":"½ c. beet juice 1 c. vinegar ½ c. sugar 1 tsp. salt Bring to a rapid boil and pour to top of jar. Covers 4-5 pts.\n","permalink":"https://recipes.cutejeep.com/mary-winters-pickled-beets/","summary":"\u003cp\u003e½ c. beet juice\n1 c. vinegar\n½ c. sugar\n1 tsp. salt\nBring to a rapid boil and pour to top of jar. Covers 4-5 pts.\u003c/p\u003e","title":"Mary Winter's Pickled Beets"},{"content":"Heat and simmer: 1 c. water 1 c. vinegar 1 c. sugar 1 tsp. salt 5-6 cloves 1 stick cinnamon Pour hot mix over beets and let cool. Process or place in fridge overnight. Covers 10 pts.\n","permalink":"https://recipes.cutejeep.com/grandma-vernas-pickled-beets/","summary":"\u003cp\u003eHeat and simmer:\n1 c. water\n1 c. vinegar\n1 c. sugar\n1 tsp. salt\n5-6 cloves\n1 stick cinnamon\nPour hot mix over beets and let cool. Process or place in fridge overnight. Covers 10 pts.\u003c/p\u003e","title":"Grandma Verna's Pickled Beets"},{"content":"2 c. cooked and cubed chicken 2 c. sour cream 1 can cream of chicken soup 2 Tbs. chopped onion 1/8 tsp. salt ¼ tsp. pepper 4-8 oz. diced green chilis 2 c. grated cheese 12 tortillas Mix all ingredients and spoon into tortillas. Roll up and place in baking dish. Spread remaining mix on top of enchiladas. Cover and bake @350 for 20 min. Uncover and sprinkle with cheese and bake for another 10 min.\n","permalink":"https://recipes.cutejeep.com/creamy-chicken-enchilada/","summary":"\u003cp\u003e2 c. cooked and cubed chicken\n2 c. sour cream\n1 can cream of chicken soup\n2 Tbs. chopped onion\n1/8 tsp. salt\n¼ tsp. pepper\n4-8 oz. diced green chilis\n2 c. grated cheese\n12 tortillas\nMix all ingredients and spoon into tortillas. Roll up and place in baking dish. Spread remaining mix on top of enchiladas. Cover and bake @350 for 20 min. Uncover and sprinkle with cheese and bake for another 10 min.\u003c/p\u003e","title":"Creamy Chicken Enchilada"},{"content":"2 lbs. cubed stew meat 2 medium onions, chopped 3 medium carrots, sliced 3 potatoes, peeled and quartered Peas and any other veggies 1 can tomato soup 1 tsp. salt ¼ c. pickle juice\nCover tightly and bake @275 for 5 hours.\n","permalink":"https://recipes.cutejeep.com/lus-gone-all-afternoon-stew/","summary":"\u003cp\u003e2 lbs. cubed stew meat\n2 medium onions, chopped\n3 medium carrots, sliced\n3 potatoes, peeled and quartered\nPeas and any other veggies\n1 can tomato soup\n1 tsp. salt\n¼ c. pickle juice\u003c/p\u003e\n\u003cp\u003eCover tightly and bake @275 for 5 hours.\u003c/p\u003e","title":"Lu's Gone All Afternoon Stew"},{"content":"1 Bag Farfarelli pasta 1 can olives 1 avocado, cubed 1 jar marinated artichokes ½ lb. pepperoni, halved 1 small red onion, halved and thinly sliced fresh shredded parmesan cheese Caesar salad dressing\n","permalink":"https://recipes.cutejeep.com/marcis-mediterranean-pasta-salad/","summary":"\u003cp\u003e1 Bag Farfarelli pasta\n1 can olives\n1 avocado, cubed\n1 jar marinated artichokes\n½ lb. pepperoni, halved\n1 small red onion, halved and thinly sliced\nfresh shredded parmesan cheese\nCaesar salad dressing\u003c/p\u003e","title":"Marci's Mediterranean Pasta Salad"},{"content":"Blend: 3 eggs ½ c. Bisquick ½ c. melted butter Then add: ¼ tsp. salt 1 Tbs. sugar *Basil, garlic, pepper, etc. Put any desired fillings (cheese \u0026amp; ham, spinach \u0026amp; Parmesan, etc.) into pie plate and pour mix over the top. Bake @350 for 45 min.\n","permalink":"https://recipes.cutejeep.com/shannons-easy-quiche/","summary":"\u003cp\u003eBlend:\n3 eggs\n½ c. Bisquick\n½ c. melted butter\nThen add:\n¼ tsp. salt\n1 Tbs. sugar\n*Basil, garlic, pepper, etc.\nPut any desired fillings (cheese \u0026amp; ham, spinach \u0026amp; Parmesan, etc.)  into pie plate and pour mix over the top. Bake @350 for 45 min.\u003c/p\u003e","title":"Shannon's Easy Quiche"},{"content":"5-6 sliced peaches 1 can Condensed mile ¼ c. lemon juice graham cracker crust\nPlace peaches in crust, then mix wet ingredients well and pour over the top. Serve with whipped cream.\n","permalink":"https://recipes.cutejeep.com/michelles-fresh-peach-pie/","summary":"\u003cp\u003e5-6 sliced peaches\n1 can Condensed mile\n¼ c. lemon juice\ngraham cracker crust\u003c/p\u003e\n\u003cp\u003ePlace peaches in crust, then mix wet ingredients well and pour over the top. Serve with whipped cream.\u003c/p\u003e","title":"Michelle's Fresh Peach Pie"},{"content":"1head cabbage, shredded 4 chicken breast, boiled, cooled, and chopped 8 green onions, chopped 2 pkg, Ramen noodles, broken into small pieces *roast @250 for 15 min: 4 tsp. sesame seeds 1 c. sliced almonds Dressing: 2 pkg. chicken seasoning from Ramen 4 Tbs. sugar 8 Tbs. Rice vinegar scant ½ c. oil ½ tsp. pepper\nBlend dressing and toss with other ingredients.\n","permalink":"https://recipes.cutejeep.com/luanns-chinese-chicken-salad/","summary":"\u003cp\u003e1head cabbage, shredded\n4 chicken breast, boiled, cooled, and chopped\n8 green onions, chopped\n2 pkg, Ramen noodles, broken into small pieces\n*roast @250 for 15 min:\n4 tsp. sesame seeds\n1 c. sliced almonds\nDressing:\n2 pkg. chicken seasoning from Ramen\n4 Tbs. sugar\n8 Tbs. Rice vinegar\nscant ½ c. oil\n½ tsp. pepper\u003c/p\u003e\n\u003cp\u003eBlend dressing and toss with other ingredients.\u003c/p\u003e","title":"LuAnn's Chinese Chicken Salad"},{"content":"Saute one onion and ½ clove garlic in butter. Place in crock pot with a small roast or ~2lbs round streak and cook for 6-8 hours. Shred beef and add 3 chopped tomatoes and 1 (28oz.) can green chilis. Sprinkle a pinch of oregano and cumin and mix well. Serve as burritos with desired toppings.\n","permalink":"https://recipes.cutejeep.com/crockpot-green-chili-burritos/","summary":"\u003cp\u003eSaute one onion and ½ clove garlic in butter. Place in crock pot with a small roast or ~2lbs round streak and cook for 6-8 hours. Shred beef and add 3 chopped tomatoes and 1 (28oz.) can green chilis. Sprinkle a pinch of oregano and cumin and mix well. Serve as burritos with desired toppings.\u003c/p\u003e","title":"Crockpot Green Chili Burritos"},{"content":"2 c. crushed pretzels ¾ c. melted butter 2 tsp. sugar 18 oz. cream cheese 1 c. sugar 18 oz. Cool Whip 2 c. boiling water 16 oz. strawberry jello 20 oz. frozen raspberries\nMix first 3 ingredients and press into the bottom of a 9x13 pan. Bake at 400 for 8 minutes and cool. Beat sugar and cream cheese, then fold in Cool Whip. Spread over crust and chill. Prepare jello and add raspberries. Let set partially then spread over the cream cheese mixture. Chill until set.\n","permalink":"https://recipes.cutejeep.com/raspberry-pretzel-salad/","summary":"\u003cp\u003e2 c. crushed pretzels\n¾ c. melted butter\n2 tsp. sugar\n18 oz. cream cheese\n1 c. sugar\n18 oz. Cool Whip\n2 c. boiling water\n16 oz. strawberry jello\n20 oz. frozen raspberries\u003c/p\u003e\n\u003cp\u003eMix first 3 ingredients and press into the bottom of a 9x13 pan. Bake at 400 for 8 minutes and cool. Beat sugar and cream cheese, then fold in Cool Whip. Spread over crust and chill. Prepare jello and add raspberries. Let set partially then spread over the cream cheese mixture. Chill until set.\u003c/p\u003e","title":"Raspberry Pretzel Salad"},{"content":"6 Tbs. cocoa ½ c. +2 Tbs. butter 1 c. sugar 2 eggs 1 tsp. vanilla ¾ c. flour\nMelt butter then add cocoa and sugar. Mix in eggs, one at a time. Add vanilla and flour, mix well. Pour into 8x8 pan and bake at 350 for 30 min.\n","permalink":"https://recipes.cutejeep.com/sandys-award-winning-brownies/","summary":"\u003cp\u003e6 Tbs. cocoa\n½ c. +2 Tbs. butter\n1 c. sugar\n2 eggs\n1 tsp. vanilla\n¾ c. flour\u003c/p\u003e\n\u003cp\u003eMelt butter then add cocoa and sugar. Mix in eggs, one at a time. Add vanilla and flour, mix well. Pour into 8x8 pan and bake at 350 for 30 min.\u003c/p\u003e","title":"Sandy's Award Winning Brownies"},{"content":"1 yellow cake mix 1 (11 oz. can) Mandarin oranges (drain and reserve juice) 3 eggs 1/3 c. vegetable oil 1 (20 oz. can) crushed pineapple (drain and reserve juice) 1 (12 oz. tub) Cool Whip 1 (3 oz. pkg.) vanilla instant pudding\nCombine reserved juice with water to equal 1 1/3 cups. Blend cake mix with juice mixture, then add eggs and oil. Blend until moist then add oranges and beat for 2 min. Pour into two 8 or 9 inch round pans and bake at 350 for 35-35 minutes and cool completely. Frosting: Mix Cool Whip with crushed pineapple and slowly add vanilla pudding. Frost cakes and chill for several hours or overnight.\n","permalink":"https://recipes.cutejeep.com/pig-lickin-cake/","summary":"\u003cp\u003e1 yellow cake mix\n1 (11 oz. can) Mandarin oranges (drain and reserve juice)\n3 eggs\n1/3 c. vegetable oil\n1 (20 oz. can) crushed pineapple (drain and reserve juice)\n1 (12 oz. tub) Cool Whip\n1 (3 oz. pkg.) vanilla instant pudding\u003c/p\u003e\n\u003cp\u003eCombine reserved juice with water to equal 1 1/3 cups. Blend cake mix with juice mixture, then add eggs and oil. Blend until moist then add oranges and beat for 2 min. Pour into two 8 or 9 inch round pans and bake at 350 for 35-35 minutes and cool completely.\nFrosting:\nMix Cool Whip with crushed pineapple and slowly add vanilla pudding. Frost cakes and chill for several hours or overnight.\u003c/p\u003e","title":"Pig-Lickin' Cake"},{"content":"1 can lemonade concentrate (try different flavors) ½ gallon ice cream 1-2 graham cracker crusts Mix concentrate with ice cream until soft and completely mixed. Pour into pie tins and freeze for 2 hours. Serve with coolwhip or whipped cream.\n","permalink":"https://recipes.cutejeep.com/lemonade-ice-cream-pie/","summary":"\u003cp\u003e1 can lemonade concentrate (try different flavors)\n½ gallon ice cream\n1-2 graham cracker crusts\nMix concentrate with ice cream until soft and completely mixed. Pour into pie tins and freeze for 2 hours. Serve with coolwhip or whipped cream.\u003c/p\u003e","title":"Lemonade Ice Cream Pie"},{"content":"Seed and chop: 1 Jalapeno pepper 2 Anaheim peppers 10 c. tomatoes\nAdd: 2 Tbs. salt ¾ c. sugar 4 c. chopped onion \u0026amp; green pepper\nSimmer until about desired consistency then add 1 c. vinegar and simmer an additional 30 min. Bottle and process for 25 minutes.\n","permalink":"https://recipes.cutejeep.com/luanns-salsa/","summary":"\u003cp\u003eSeed and chop:\n1 Jalapeno pepper\n2 Anaheim peppers\n10 c. tomatoes\u003c/p\u003e\n\u003cp\u003eAdd:\n2 Tbs. salt\n¾ c. sugar\n4 c. chopped onion \u0026amp; green pepper\u003c/p\u003e\n\u003cp\u003eSimmer until about desired consistency then add 1 c. vinegar and simmer an additional 30 min. Bottle and process for 25 minutes.\u003c/p\u003e","title":"LuAnn's Salsa"},{"content":"1 8oz. package cream cheese 1 egg 1/3 cup sugar 1/8 tsp. salt 6 oz. chocolate chips (about half a bag) 1 devil\u0026rsquo;s food cake mix\nMix cream cheese, egg, sugar and salt together. Add chocolate chips; set aside. Prepare devil\u0026rsquo;s food cake mix according to package directions. Fill baking cups 1/3 full with cake mix; add heaping spoonful of cream cheese mixture on top. Bake at 350 for 30-35 minutes.\n","permalink":"https://recipes.cutejeep.com/black-bottom-cupcakes/","summary":"\u003cp\u003e1 8oz. package cream cheese\n1 egg\n1/3 cup sugar\n1/8 tsp. salt\n6 oz. chocolate chips (about half a bag)\n1 devil\u0026rsquo;s food cake mix\u003c/p\u003e\n\u003cp\u003eMix cream cheese, egg, sugar and salt together. Add chocolate chips; set aside. Prepare devil\u0026rsquo;s food cake mix according to package directions. Fill baking cups 1/3 full with cake mix; add heaping spoonful of cream cheese mixture on top. Bake at 350 for 30-35 minutes.\u003c/p\u003e","title":"Black Bottom Cupcakes"},{"content":"2 c. self-rising flour 1 tsp. baking powder 1 tsp. sugar 1/3 c. shortening ¾ c. grated sharp cheddar cheese 1 c. buttermilk salt ¼ stick butter, melted Preheat oven to 350. Mix dry ingredients using a fork. Cut in shortening until it resembles cornmeal. Add cheese and then stir in buttermilk all at one time until just blended. Do not over stir. Drop by tablespoonfuls onto a well greased baking sheet. Brush dough with melted butter. Bake for 12-15 minutes. (Makes 12 biscuits.)\n","permalink":"https://recipes.cutejeep.com/cheese-biscuits/","summary":"\u003cp\u003e2 c. self-rising flour\n1 tsp. baking powder\n1 tsp. sugar\n1/3 c. shortening\n¾ c. grated sharp cheddar cheese\n1 c. buttermilk\nsalt\n¼ stick butter, melted\nPreheat oven to 350. Mix dry ingredients using a fork. Cut in shortening until it resembles cornmeal. Add cheese and then stir in buttermilk all at one time until just blended. Do not over stir.\nDrop by tablespoonfuls onto a well greased baking sheet. Brush dough with melted butter. Bake for 12-15 minutes. (Makes 12 biscuits.)\u003c/p\u003e","title":"Cheese Biscuits"},{"content":"2 ¾ c. flour (more for dusting) ½ tsp. salt 1 tsp. baking powder 2 tsp. sugar 2 tsp. instant yeast 1 egg ½ c. plain yogurt or sour cream ½ c. milk Stir together flour, salt, baking powder, sugar, and yeast in mixer bowl. In a small bowl, mix egg, yogurt, and milk. Pour egg mixture into the dry ingredients and mix for about 1 minute, until incorporated. Increase speed to 2 and knead dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until doubled, about 1 hour. Place a baking stone or heavy sheet on lowest rack of oven. Preheat the oven to 475 for at least 30 minutes prior to baking. Divide dough into 8 pieces and form into teardrop shapes with your hands, about 6 to 8 inches across. Cook 2 or 3 pieces at a time, dropping them onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3-5 minutes. Remove from oven and butter the naan with garlic butter.\n","permalink":"https://recipes.cutejeep.com/naan/","summary":"\u003cp\u003e2 ¾ c. flour (more for dusting)\n½ tsp. salt\n1 tsp. baking powder\n2 tsp. sugar\n2 tsp. instant yeast\n1 egg\n½ c. plain yogurt or sour cream\n½ c. milk\nStir together flour, salt, baking powder, sugar, and yeast in mixer bowl. In a small bowl, mix egg, yogurt, and milk. Pour egg mixture into the dry ingredients and mix for about 1 minute, until incorporated.\nIncrease speed to 2 and knead dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until doubled, about 1 hour.\nPlace a baking stone or heavy sheet on lowest rack of oven. Preheat the oven to 475 for at least 30 minutes prior to baking.\nDivide dough into 8 pieces and form into teardrop shapes with your hands, about 6 to 8 inches across. Cook 2 or 3 pieces at a time, dropping them onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3-5 minutes. Remove from oven and butter the naan with garlic butter.\u003c/p\u003e","title":"Naan"},{"content":"1 Tbs. yeast 2 c. warm water 2 Tbs. sugar 2 tsp. salt 5-6 c. flour Combine yeast, sugar, and water and let sit for a few minutes. Mix together with salt and flour and let rise for 30 minutes. Roll out and cut into sticks with a pizza cutter. Place on cookie sheet and top with butter, parmesan cheese and garlic salt. Bake @375 for 15-20 minutes. (Dried basil is also good.)\n","permalink":"https://recipes.cutejeep.com/katie-wrights-breadsticks/","summary":"\u003cp\u003e1 Tbs. yeast\n2 c. warm water\n2 Tbs. sugar\n2 tsp. salt\n5-6 c. flour\nCombine yeast, sugar, and water and let sit for a few minutes. Mix together with salt and flour and let rise for 30 minutes. Roll out and cut into sticks with a pizza cutter. Place on cookie sheet and top with butter, parmesan cheese and garlic salt. Bake @375 for 15-20 minutes. (Dried basil is also good.)\u003c/p\u003e","title":"Katie Wright's Breadsticks"},{"content":"Vegetable oil cooking spray 2 cups plus 2 tablespoons all-purpose flour ¾ cup unsweetened Dutch-process cocoa powder 1 teaspoon baking soda ½ teaspoon salt 10 ounces (2 ½ sticks) unsalted butter, softened 2 cups granulated sugar 3 large eggs 2 ½ teaspoons pure vanilla extract 8 ounces cream cheese, softened ½ cup confectioners\u0026rsquo; sugar\nPreheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack. Mix cream cheese, confectioners\u0026rsquo; sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days. ","permalink":"https://recipes.cutejeep.com/black-and-white-cheesecake-squares/","summary":"\u003cp\u003eVegetable oil cooking spray\n2 cups plus 2 tablespoons all-purpose flour\n¾ cup unsweetened Dutch-process cocoa powder\n1 teaspoon baking soda\n½ teaspoon salt\n10 ounces (2 ½ sticks) unsalted butter, softened\n2 cups granulated sugar\n3 large eggs\n2 ½ teaspoons pure vanilla extract\n8 ounces cream cheese, softened\n½ cup confectioners\u0026rsquo; sugar\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.\u003c/li\u003e\n\u003cli\u003eSift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.\u003c/li\u003e\n\u003cli\u003eReserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.\u003c/li\u003e\n\u003cli\u003eMix cream cheese, confectioners\u0026rsquo; sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.\u003c/li\u003e\n\u003c/ol\u003e","title":"Black and White Cheesecake Squares"},{"content":"6 oz. spaghetti 2 Tbs. butter ¼ c. Parmesan cheese 2 eggs (beaten) ½ lb. hamburger ½ c. chopped onion 8 oz. can Italian style tomatoes 6 oz. can tomato paste 1 tsp. sugar ½ tsp. garlic powder 8 oz. cottage cheese Cook noodles, drain and stir in butter, Parmesan cheese, and eggs. Brown hamburger, drain and stir in onions, tomato paste, sugar, oregano, and garlic. Place noodles at the bottom of a deep casserole dish, then rotate cottage cheese and hamburger. Top with cheese. Cook for 45 min. @350; until bubbling in the middle.\n","permalink":"https://recipes.cutejeep.com/staples-spaghetti-pie/","summary":"\u003cp\u003e6 oz. spaghetti\n2 Tbs. butter\n¼ c. Parmesan cheese\n2 eggs (beaten)\n½ lb. hamburger\n½ c. chopped onion\n8 oz. can Italian style tomatoes\n6 oz. can tomato paste\n1 tsp. sugar\n½ tsp. garlic powder\n8 oz. cottage cheese\nCook noodles, drain and stir in butter, Parmesan cheese, and eggs. Brown hamburger, drain and stir in onions, tomato paste, sugar, oregano, and garlic.\nPlace noodles at the bottom of a deep casserole dish, then rotate cottage cheese and hamburger. Top with cheese. Cook for 45 min. @350; until bubbling in the middle.\u003c/p\u003e","title":"Staple's Spaghetti Pie"},{"content":"1 lb. (2-4) chicken breasts ½ pkg. cream cheese 12 oz. bag fettuccine noodles 1-2 cloves garlic 4 Tbs. butter 1 can broccoli cheese soup ½ c. milk 3 oz. shredded parmesean Cut chicken into cubes and saute in butter and garlic until fully cooked. Add soup, milk and cheese (on low heat) and cook until cheese is melted. Meanwhile, cook noodles until tender, mix with chicken and serve.\n","permalink":"https://recipes.cutejeep.com/staples-chicken-fettuccine/","summary":"\u003cp\u003e1 lb. (2-4) chicken breasts\n½ pkg. cream cheese\n12 oz. bag fettuccine noodles\n1-2 cloves garlic\n4 Tbs. butter\n1 can broccoli cheese soup\n½ c. milk\n3 oz. shredded parmesean\nCut chicken into cubes and saute in butter and garlic until fully cooked. Add soup, milk and cheese (on low heat) and cook until cheese is melted. Meanwhile, cook noodles until tender, mix with chicken and serve.\u003c/p\u003e","title":"Staple's Chicken Fettuccine"},{"content":"2 c. whole wheat flour 2 tsp. baking powder ¼ tsp. salt 3 Tbs. brown sugar ½ c. butter 2 Tbs. honey 2 Tbs. milk Mix dry ingredients and add butter. Mix, then add honey, mix then add milk. Pat out on a greased cookie sheet until ¼ inch thick. Score with a fork Bake 5 min. @400 until light brown. (Watch it, it burns easily!) Let cool and cut. (Makes a great graham cracker crust!)\n","permalink":"https://recipes.cutejeep.com/staples-graham-crackers/","summary":"\u003cp\u003e2 c. whole wheat flour\n2 tsp. baking powder\n¼ tsp. salt\n3 Tbs. brown sugar\n½ c. butter\n2 Tbs. honey\n2 Tbs. milk\nMix dry ingredients and add butter. Mix, then add honey, mix then add milk. Pat out on a greased cookie sheet until ¼ inch thick. Score with a fork Bake 5 min. @400 until light brown. (Watch it, it burns easily!) Let cool and cut.  (Makes a great graham cracker crust!)\u003c/p\u003e","title":"Staple's Graham Crackers"},{"content":"4 c. All-Bran Cereal 2 c. boiling water 1 c. butter 2 ½ c. sugar 4 eggs 4 c. buttermilk 5 tsp. baking soda 1 tsp. salt 5 c. flour 2 c. bran flakes In a bowl, pour boiling water over All Bran and set aside. Cream butter and sugar, then add eggs. Combine dry ingredients (except bran flakes). Alternate adding dry ingredients and buttermilk to creamed mixture until all is thoroughly combined. Mix in All Bran then stir in bran flakes. Batter can be stored for 30 days in the fridge. Bake in muffin tins for 17 min. @350.\n","permalink":"https://recipes.cutejeep.com/staples-awesome-bran-muffins/","summary":"\u003cp\u003e4 c. All-Bran Cereal\n2 c. boiling water\n1 c. butter\n2 ½ c. sugar\n4 eggs\n4 c. buttermilk\n5 tsp. baking soda\n1 tsp. salt\n5 c. flour\n2 c. bran flakes\nIn a bowl, pour boiling water over All Bran and set aside.\nCream butter and sugar, then add eggs.\nCombine dry ingredients (except bran flakes). Alternate adding dry ingredients and buttermilk to creamed mixture until all is thoroughly combined. Mix in All Bran then stir in bran flakes. Batter can be stored for 30 days in the fridge.\nBake in muffin tins for 17 min. @350.\u003c/p\u003e","title":"Staple's Awesome Bran Muffins"},{"content":"2 large Granny Smith Apples 1 (12oz) can sprite 1 (8oz) cans refrigerated crescent rolls 1 stick butter 1 c. sugar 1 Tbs. cinnamon Use a dutch oven large enough to accommodate apples in 1 layer. Cut each apple into 8 pieces and wrap each piece in a crescent roll. Melt butter in the dutch oven and roll each piece in butter before placing it in the bottom of the pan. Mix cinnamon and sugar and sprinkle over dumplings. Carefully add the soda (Do not wash away cinnamon and sugar). Bake until done with standard briquettes for the oven size (or in conventional oven, 30 min @350).\n","permalink":"https://recipes.cutejeep.com/dutch-oven-apple-dumplings/","summary":"\u003cp\u003e2 large Granny Smith Apples\n1 (12oz) can sprite\n1 (8oz) cans refrigerated crescent rolls\n1 stick butter\n1 c. sugar\n1 Tbs. cinnamon\nUse a dutch oven large enough to accommodate apples in 1 layer. Cut each apple into 8 pieces and wrap each piece in a crescent roll.\nMelt butter in the dutch oven and roll each piece in butter before placing it in the bottom of the pan.\nMix cinnamon and sugar and sprinkle over dumplings. Carefully add the soda (Do not wash away cinnamon and sugar). Bake until done with standard briquettes for the oven size (or in conventional oven, 30 min @350).\u003c/p\u003e","title":"Dutch Oven Apple Dumplings"},{"content":"2 eggs ½ c. water 1/3 c. milk 2 Tbs. vegetable oil 1 pkg. yellow cake mix 1 pkg. cornbread mix Whisk wet ingredients, then stir in mixes and mix well. Fill a greased and floured muffin tin ½ c. full. Bake @350 for 18-22 min. Cool 5 minutes and remove from pans to wire racks.\n","permalink":"https://recipes.cutejeep.com/sunshine-corn-muffins/","summary":"\u003cp\u003e2 eggs\n½ c. water\n1/3 c. milk\n2 Tbs. vegetable oil\n1 pkg. yellow cake mix\n1 pkg. cornbread mix\nWhisk wet  ingredients, then stir in mixes and mix well. Fill a greased and floured muffin tin ½ c. full. Bake @350 for 18-22 min. Cool 5 minutes and remove from pans to wire racks.\u003c/p\u003e","title":"Sunshine Corn Muffins"},{"content":"1 (16oz) pkg. spaghetti 1 ½ lbs. ground beef 1 medium onion, chopped ½ c. chopped green pepper 1 can cream of mushroom soup 1 can tomato soup 1 (8oz) tomato sauce 1 c. water 2 Tbs. brown sugar 1 tsp. salt 1 tsp. dried basil 1 tsp. dried oregano ½ marjoram ½ tsp. rosemary, crushed 1/8 tsp. garlic salt 1 c. shredded mozzarella cheese Break spaghetti in half and cook. Brown beef, onion, and green pepper over medium heat and drain. Stir in remaining ingredients. Add spaghetti and ½ c. of cheese. Transfer to a greased 9x13 baking dish. Cover and bake @350 for 30 min. Uncover, sprinkle with remaining cheese and bake an additional 10-15 min.\n","permalink":"https://recipes.cutejeep.com/baked-spaghetti/","summary":"\u003cp\u003e1 (16oz) pkg. spaghetti\n1 ½ lbs. ground beef\n1 medium onion, chopped\n½ c. chopped green pepper\n1 can cream of mushroom soup\n1 can tomato soup\n1 (8oz) tomato sauce\n1 c. water\n2 Tbs. brown sugar\n1 tsp. salt\n1 tsp. dried basil\n1 tsp. dried oregano\n½ marjoram\n½ tsp. rosemary, crushed\n1/8 tsp. garlic salt\n1 c. shredded mozzarella cheese\nBreak spaghetti in half and cook. Brown beef, onion, and green pepper over medium heat and drain. Stir in remaining ingredients. Add spaghetti and ½ c. of cheese. Transfer to a greased 9x13 baking dish. Cover and bake @350 for 30 min. Uncover, sprinkle with remaining cheese and bake an additional 10-15 min.\u003c/p\u003e","title":"Baked Spaghetti"},{"content":"2 lbs. lean ground beef 1 pkg. Chicken stuffing mix 1 c. water 2 eggs, beaten ½ c. barbecue sauce, divided Heat oven to 375. Mix all ingredients, except ¼ c. barbecue sauce. Shape into an oval loaf in a 9x13 baking dish and cover with remaining sauce. Bake for 1 hour (160 degrees).\n","permalink":"https://recipes.cutejeep.com/easy-pleasing-meatloaf/","summary":"\u003cp\u003e2 lbs. lean ground beef\n1 pkg. Chicken stuffing mix\n1 c. water\n2 eggs, beaten\n½ c. barbecue sauce, divided\nHeat oven to 375. Mix all ingredients, except ¼ c. barbecue sauce. Shape into an oval loaf in a 9x13 baking dish and cover with remaining sauce. Bake for 1 hour (160 degrees).\u003c/p\u003e","title":"Easy Pleasing Meatloaf"},{"content":"1 yellow cake mix (reserve 1 c. for topping) 1 stick margarine 1 egg Mix and press into greased 9x13 pan. 1 (29oz) can pumpkin 2 eggs 2/3 c. milk 1 c. sugar 1 tsp. cinnamon ½ tsp. nutmeg ½ tsp. ginger ½ tsp. salt Mix and pour over crust. 1 c. cake mix 2 Tbs. sugar ½ stick margarine Cut together and sprinkle over the top of filling. Bake @350 for 50-60 min. (Until a knife comes out clean.)\n","permalink":"https://recipes.cutejeep.com/shannons-pumpkin-bars/","summary":"\u003cp\u003e1 yellow cake mix (reserve 1 c. for topping)\n1 stick margarine\n1 egg\nMix and press into greased 9x13 pan.\n1 (29oz) can pumpkin\n2 eggs\n2/3 c. milk\n1 c. sugar\n1 tsp. cinnamon\n½ tsp. nutmeg\n½ tsp. ginger\n½ tsp. salt\nMix and pour over crust.\n1 c. cake mix\n2 Tbs. sugar\n½ stick margarine\nCut together and sprinkle over the top of filling. Bake @350 for 50-60 min. (Until a knife comes out clean.)\u003c/p\u003e","title":"Shannon's Pumpkin Bars"},{"content":"1 (4oz) can diced green chilies 4 green onions, chopped ¼ lb. shredded jack cheese 1 tomato, chopped ½ c. Italian dressing ¼ c. Cilantro 1 small can diced olives Combine all ingredients and let sit overnight.\n","permalink":"https://recipes.cutejeep.com/vals-monterrey-jack-salsa/","summary":"\u003cp\u003e1 (4oz) can diced green chilies\n4 green onions, chopped\n¼ lb. shredded jack cheese\n1 tomato, chopped\n½ c. Italian dressing\n¼ c. Cilantro\n1 small can diced olives\nCombine all ingredients and let sit overnight.\u003c/p\u003e","title":"Val's Monterrey Jack Salsa"},{"content":"Mix: ½ c. Key lime juice 1 can sweetened condensed milk ½ large tub cool whip 2 graham cracker crust Mix well and pour into crust. Top with remaining cool whip. Garnish with lime slices and/or zest. Chill at least 3 hours.\n","permalink":"https://recipes.cutejeep.com/easy-key-lime-pie/","summary":"\u003cp\u003eMix:\n½ c. Key lime juice\n1 can sweetened condensed milk\n½ large tub cool whip\n2 graham cracker crust\nMix well and pour into crust. Top with remaining cool whip. Garnish with lime slices and/or zest. Chill at least 3 hours.\u003c/p\u003e","title":"Easy Key Lime Pie"},{"content":"9 oz. Feta cheese 9 oz. cucumber, chopped 2 juicy tomatoes 9 oz. Greek olives 1 red onion, chopped dressing: 1 tsp. honey 4 Tbs. Olive oil ½ lemon salt and pepper Mix dressing well, then mix with remaining ingredients.\n","permalink":"https://recipes.cutejeep.com/pamelas-greek-salad/","summary":"\u003cp\u003e9 oz. Feta cheese\n9 oz. cucumber, chopped\n2 juicy tomatoes\n9 oz. Greek olives\n1 red onion, chopped\ndressing:\n1 tsp. honey\n4 Tbs. Olive oil\n½ lemon\nsalt and pepper\nMix dressing well, then mix with remaining ingredients.\u003c/p\u003e","title":"Pamela's Greek Salad"},{"content":"1 c. chopped onion 1 tsp. olive oil 1 can (4oz) chopped green chilis 1 pkg. taco seasoning 1 can diced tomatoes 6 c. chicken broth 1 pkg. frozen corn 2 c. cooked chicken cilantro Saute onion in olive oil then add remaining ingredients. To serve, crush tortilla chips in a bowl, pour soup over and add cheese on top.\n","permalink":"https://recipes.cutejeep.com/lindsays-favorite-tortilla-soup/","summary":"\u003cp\u003e1 c. chopped onion\n1 tsp. olive oil\n1 can (4oz) chopped green chilis\n1 pkg. taco seasoning\n1 can diced tomatoes\n6 c. chicken broth\n1 pkg. frozen corn\n2 c. cooked chicken\ncilantro\nSaute onion in olive oil then add remaining ingredients. To serve, crush tortilla chips in a bowl, pour soup over and add cheese on top.\u003c/p\u003e","title":"Lindsay's Favorite Tortilla Soup"},{"content":"Pull a rotisserie chicken and squeeze 4 limes over to marinate. Cook 2 cloves of garlic, a jalapeno, and ½ small onion in olive oil. Blend 3 tomatillos with a jar of salsa verde Heat corn tortillas and fill with chicken and sauteed mix, roll and place in a pan. Top with salsa mix and Monterrey Jack cheese. Baks @400 for 30 min. Serve with Mango Salsa.\nMango Salsa 4 mangos, diced ½ red onion, diced 2 limes Red Chili flakes Cilantro to taste\n","permalink":"https://recipes.cutejeep.com/tomatillo-enchiladas-w-mango-salsa/","summary":"\u003cp\u003ePull a rotisserie chicken and squeeze 4 limes over to marinate.\nCook 2 cloves of garlic, a jalapeno, and ½ small onion in olive oil.\nBlend 3 tomatillos with a jar of salsa verde\nHeat corn tortillas and fill with chicken and sauteed mix, roll and place in a pan. Top with salsa mix and Monterrey Jack cheese. Baks @400 for 30 min. Serve with Mango Salsa.\u003c/p\u003e\n\u003cp\u003eMango Salsa\n4 mangos, diced\n½ red onion, diced\n2 limes\nRed Chili flakes\nCilantro to taste\u003c/p\u003e","title":"Tomatillo Enchiladas w/ Mango Salsa"},{"content":"2 cubes bullion 3 c. water from boiling chicken 2+ c. chopped carrots 1 c. chopped celery ¼ c. chopped onion 2 cans cream of chicken soup ½ c. Evaporated milk 2 c. cooked, diced chicken 2 c. egg noodles\nBoil chicken and set aside, reserve 3 c. water and boil vegetables in until tender (20 min.). Add canned soup, milk, chicken, and noodles. Cook until noodles until tender, about 15 min.\n","permalink":"https://recipes.cutejeep.com/jerris-chicken-noodle-soup/","summary":"\u003cp\u003e2 cubes bullion\n3 c. water from boiling chicken\n2+ c. chopped carrots\n1 c. chopped celery\n¼ c. chopped onion\n2 cans cream of chicken soup\n½ c. Evaporated milk\n2 c. cooked, diced chicken\n2 c. egg noodles\u003c/p\u003e\n\u003cp\u003eBoil chicken and set aside, reserve 3 c. water and boil vegetables in until tender (20 min.). Add canned soup, milk, chicken, and noodles. Cook until noodles until tender, about 15 min.\u003c/p\u003e","title":"Jerri's Chicken Noodle Soup"},{"content":"2/3 cup buttermilk or buttermilk ranch dressing 2 cups panko bread crumbs (you really need panko crumbs) 1/2 cup grated parmesan cheese 2 tsp garlic salt 2 pounds chicken breast tenders 1/3 cup butter salt\nPreheat oven to 400. Grease baking pan. Mix panko, parm cheese, and garlic salt. Dip chicken in buttermilk and dredge in panko mixture. Place chicken in pan. Melt butter and drizzle over chicken Bake for about 30 minutes, until chicken is tender and no longer pink. sprinkle with salt to taste. Sarah\u0026rsquo;s Sugar Cookies mix: 1 c. sugar ½ c. butter mix and add: 1 egg 1 tsp. vanilla mix and add: ½ c. sour cream mix and add: 3 ¼ c. flour 1 tsp. soda ½ tsp. salt Roll out, cut, and bake @350 for 8-9 min. (350 for 22 min. for fruit pizza)\n","permalink":"https://recipes.cutejeep.com/crunchy-parmesan-baked-chicken-food-nanny/","summary":"\u003cp\u003e2/3 cup buttermilk or buttermilk ranch dressing\n2 cups panko bread crumbs (you really need panko crumbs)\n1/2 cup grated parmesan cheese\n2 tsp garlic salt\n2 pounds chicken breast tenders\n1/3 cup butter\nsalt\u003c/p\u003e\n\u003cp\u003ePreheat oven to 400.  Grease baking pan.  Mix panko, parm cheese, and\ngarlic salt.  Dip chicken in buttermilk and dredge in panko mixture.\nPlace chicken in pan.  Melt butter and drizzle over chicken  Bake for\nabout 30 minutes, until chicken is tender and no longer pink.\nsprinkle with salt to taste.\nSarah\u0026rsquo;s Sugar Cookies\nmix:\n1 c. sugar\n½ c. butter\nmix and add:\n1 egg\n1 tsp. vanilla\nmix and add:\n½ c. sour cream\nmix and add:\n3 ¼ c. flour\n1 tsp. soda\n½ tsp. salt\nRoll out, cut, and bake @350 for 8-9 min.\n(350 for 22 min. for fruit pizza)\u003c/p\u003e","title":"Crunchy Parmesan Baked Chicken - Food Nanny"},{"content":"4 c. white rice 8 c. water 1 medium onion, chopped 3 Tbs. olive oil Oregano Salt\nHeat olive oil in large pot and add onion and a few dashes of oregano. Add rice and simmer together, but do not let onion brown. Add water and bring to a boil. Cover with lid and reduce to low heat. Cook until all water absorbs. (about 15-20 minutes.) ","permalink":"https://recipes.cutejeep.com/brazilian-rice-serves-12/","summary":"\u003cp\u003e4 c. white rice\n8 c. water\n1 medium onion, chopped\n3 Tbs. olive oil\nOregano\nSalt\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eHeat olive oil in large pot and add onion and a few dashes of oregano. Add rice and simmer together, but do not let onion brown.\u003c/li\u003e\n\u003cli\u003eAdd water and bring to a boil. Cover with lid and reduce to low heat.\u003c/li\u003e\n\u003cli\u003eCook until all water absorbs. (about 15-20 minutes.)\u003c/li\u003e\n\u003c/ol\u003e","title":"Brazilian Rice (serves 12)"},{"content":"1 lb. black beans (6-8 cans) 1 lb. smoked ham hocks or cubed ham 1 lb. chorizo or kilbasa ½ lb. chunk canadian bacon or thick cut bacon ½ lb. smoked pork ½ lb. lean beef (any cut) 1 onion 4 garlic cloves, chopped 2 Tbs. olive oil 1 Tbs. vinegar 2 bay leaves salt to taste\nMash about 1 c. of the beans. Cut meats into about 1-2 inch chunks of meats ad cook together in a frying pan. Add onion and saute for 2-3 minutes. Do not let onion bown. Add to a large stock pot with beans, garlic, bay leaves, vinegar, olive oil, meat mixture in a single pot and cook through. ","permalink":"https://recipes.cutejeep.com/feijoada-serves-10-15/","summary":"\u003cp\u003e1 lb. black beans (6-8 cans)\n1 lb. smoked ham hocks or cubed ham\n1 lb. chorizo or kilbasa\n½ lb. chunk canadian bacon or thick cut bacon\n½ lb. smoked pork\n½ lb. lean beef (any cut)\n1 onion\n4 garlic cloves, chopped\n2 Tbs. olive oil\n1 Tbs. vinegar\n2 bay leaves\nsalt to taste\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eMash about 1 c. of the beans.\u003c/li\u003e\n\u003cli\u003eCut meats into about 1-2 inch chunks of meats ad cook together in a frying pan. Add onion and saute for 2-3 minutes. Do not let onion bown.\u003c/li\u003e\n\u003cli\u003eAdd to a large stock pot with beans, garlic, bay leaves, vinegar, olive oil, meat mixture in a single pot and cook through.\u003c/li\u003e\n\u003c/ol\u003e","title":"Feijoada (serves 10-15)"},{"content":"2 large cans pork and beans 2 small chopped onions 2 green peppers 2 Tbs. worcestershire sauce 1 c. brown sugar 1 20 oz. bottle ketchup ½ lb. bacon Combine all ingredients and bake at 300 for 3 hours.\n","permalink":"https://recipes.cutejeep.com/luanns-baked-beans/","summary":"\u003cp\u003e2 large cans pork and beans\n2 small chopped onions\n2 green peppers\n2 Tbs. worcestershire sauce\n1 c. brown sugar\n1 20 oz. bottle ketchup\n½ lb. bacon\nCombine all ingredients and bake at 300 for 3 hours.\u003c/p\u003e","title":"LuAnn's Baked Beans"},{"content":"½ c. butter ½ c. shortening 1/8 tsp. salt 1 tsp. vanilla ½ tsp. almond extract 2 lbs. powdered sugar ¼ c. milk Thin with corn syrup if needed.\n","permalink":"https://recipes.cutejeep.com/keerstens-buttercream-frosting/","summary":"\u003cp\u003e½ c. butter\n½ c. shortening\n1/8 tsp. salt\n1 tsp. vanilla\n½ tsp. almond extract\n2 lbs. powdered sugar\n¼ c. milk\nThin with corn syrup if needed.\u003c/p\u003e","title":"Keersten's Buttercream Frosting"},{"content":" lb. powder sugar 1 egg white 2 Tbs. liquid glucose Pour sugar unto bowl and make a well in the center and add egg and glucose. Mix with a spoon, then switch to hands to finish.\n","permalink":"https://recipes.cutejeep.com/sugar-paste/","summary":"\u003cblockquote\u003e\n\u003cp\u003elb. powder sugar\n1 egg white\n2 Tbs. liquid glucose\nPour sugar unto bowl and make a well in the center and add egg and glucose. Mix with a spoon, then switch to hands to finish.\u003c/p\u003e\u003c/blockquote\u003e","title":"Sugar Paste"},{"content":"½ c. shortening 1 ¼ c. packed brown sugar ¾ c. peanut butter 1 egg 3 Tbs. milk 1 Tbs. vanilla 1 ¾ c. flour ¾ tsp. baking soda ¾ tsp. salt\nPreheat oven to 375. In a medium bowl, cream shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt. Stir into the peanut butter mixture until well blended. Drop by spoonfuls onto ungreased cookie sheets and bake for 8 to 10 minutes. ","permalink":"https://recipes.cutejeep.com/perfect-peanut-butter-cookies/","summary":"\u003cp\u003e½ c. shortening\n1 ¼ c. packed brown sugar\n¾ c. peanut butter\n1 egg\n3 Tbs. milk\n1 Tbs. vanilla\n1 ¾ c. flour\n¾ tsp. baking soda\n¾ tsp. salt\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 375.\u003c/li\u003e\n\u003cli\u003eIn a medium bowl, cream shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla.\u003c/li\u003e\n\u003cli\u003eCombine flour, baking soda, and salt. Stir into the peanut butter mixture until well blended.\u003c/li\u003e\n\u003cli\u003eDrop by spoonfuls onto ungreased cookie sheets and bake for 8 to 10 minutes.\u003c/li\u003e\n\u003c/ol\u003e","title":"Perfect Peanut Butter Cookies"},{"content":"1 c. vegetable oil ½ c. apple cider vinegar ½ c. sugar 1 tsp. mustard 1 tsp. salt 1 Tbs. bermuda (or sweet) onion Blend all, then add 1 Tbs. poppy seeds and gently stir in.\n","permalink":"https://recipes.cutejeep.com/poppy-seed-dressing/","summary":"\u003cp\u003e1 c. vegetable oil\n½ c. apple cider vinegar\n½ c. sugar\n1 tsp. mustard\n1 tsp. salt\n1 Tbs. bermuda (or sweet) onion\nBlend all, then add 1 Tbs. poppy seeds  and gently stir in.\u003c/p\u003e","title":"Poppy Seed Dressing"},{"content":"4 chicken breasts 1 c. extra virgin olive oil 1 lemon, juiced 2 tsp. crushed garlic 1 tsp. salt 1 ½ tsp. black pepper 1/3 tsp. paprika\nCut 3 slits in each breast to allow marinade to penetrate. In a small bowl, whisk olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. (Or shake in a gallon bag.) Add chicken and work in, then let marinate overnight. Preheat grill for medium heat and lightly oil grate. Cook until juices run clear. ","permalink":"https://recipes.cutejeep.com/greek-chicken/","summary":"\u003cp\u003e4 chicken breasts\n1 c. extra virgin olive oil\n1 lemon, juiced\n2 tsp. crushed garlic\n1 tsp. salt\n1 ½ tsp. black pepper\n1/3 tsp. paprika\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eCut 3 slits in each breast to allow marinade to penetrate.  In a small bowl, whisk olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. (Or shake in a gallon bag.) Add chicken and work in, then let marinate overnight.\u003c/li\u003e\n\u003cli\u003ePreheat grill for medium heat and lightly oil grate. Cook until juices run clear.\u003c/li\u003e\n\u003c/ol\u003e","title":"Greek Chicken"},{"content":"Cook linguini For sauce: puree 1 lb. thawed frozen peas ½ c. ricotta cheese 1 tsp. salt When mixing, add up to 1/3 c. water from pasta . Top with a spoonful of ricotta and drizzle with olive oil and salt and pepper.\n","permalink":"https://recipes.cutejeep.com/real-simple-linguini/","summary":"\u003cp\u003eCook linguini\nFor sauce:\npuree 1 lb. thawed frozen peas\n½ c. ricotta cheese\n1 tsp. salt\nWhen mixing, add up to 1/3 c. water from pasta . Top with a spoonful of ricotta and drizzle with olive oil and salt and pepper.\u003c/p\u003e","title":"Real Simple Linguini"},{"content":"1 tsp. oil 3 lbs. chicken breast, cut into strips 1 onion, chopped 1 green pepper, chopped 1 red pepper, chopped 1 can mexican style diced tomatoes ¼ tsp. cumin 1 tsp. oregano In a large skillet, heat oil and cook chicken until brown. Season the chicken with garlic powder. Saute the onion and peppers until slightly cooked. Add all ingredients to the crock pot. Cook on low for 8 hours or high for 4. Serve on tortillas or over rice.\n","permalink":"https://recipes.cutejeep.com/allison-popps-chicken-fajitas/","summary":"\u003cp\u003e1 tsp. oil\n3 lbs. chicken breast, cut into strips\n1 onion, chopped\n1 green pepper, chopped\n1 red pepper, chopped\n1 can mexican style diced tomatoes\n¼ tsp. cumin\n1 tsp. oregano\nIn a large skillet, heat oil and cook chicken until brown. Season the chicken with garlic powder. Saute the onion and peppers until slightly cooked. Add all ingredients to the crock pot. Cook on low for 8 hours or high for 4. Serve on tortillas or over rice.\u003c/p\u003e","title":"Allison Popp's Chicken Fajitas"},{"content":"1 lb. beef stew (do not brown) 2 c. sliced carrots 1 c. sliced celery 4-6 med. potatoes, peeled and cubed 2 Tbs. dry minced onion 1 can tomato soup 1 ½ can water 1 Tbs. worcestershire sauce 3 Tbs. tapioca 2 tsp. salt 1/8 tsp. pepper 2 Tbs. sugar Mix tomato soup, water and seasonings in crock pot. Add remaining ingredients and stir well. Cook on low 5 hours. Do not raise lid until done.\n","permalink":"https://recipes.cutejeep.com/lisa-barnetts-beef-stew/","summary":"\u003cp\u003e1 lb. beef stew (do not brown)\n2 c. sliced carrots\n1 c. sliced celery\n4-6 med. potatoes, peeled and cubed\n2 Tbs. dry minced onion\n1 can tomato soup\n1 ½ can water\n1 Tbs. worcestershire sauce\n3 Tbs. tapioca\n2 tsp. salt\n1/8 tsp. pepper\n2 Tbs. sugar\nMix tomato soup, water and seasonings in crock pot. Add remaining ingredients and stir well. Cook on low 5 hours. Do not raise lid until done.\u003c/p\u003e","title":"Lisa Barnett's Beef Stew"},{"content":"1 ½ c. cornmeal 1 c. chicken broth (or use one bouillon cube) 1 lb. hamburger 1 tsp. chili powder ½ tsp. cumin 14-16 oz. jar salsa 16 oz. can corn ¼ c. sliced black olives ~1/2 c. shredded cheddar Brown hamburger. Add chili powder, cumin, salsa, and corn. Pour into slow cooker. In a separate bowl, mix cornmeal and broth. Let stand for 5 minutes and pour over meat mixture. Cover and cook on low on low 5-7 hours, until set. Sprinkle with cheese and olives and cook another 5 minutes, to melt cheese.\n","permalink":"https://recipes.cutejeep.com/fiesta-tamale-pie/","summary":"\u003cp\u003e1 ½ c. cornmeal\n1 c. chicken broth (or use one bouillon cube)\n1 lb. hamburger\n1 tsp. chili powder\n½ tsp. cumin\n14-16 oz. jar salsa\n16 oz. can corn\n¼ c. sliced black olives\n~1/2 c. shredded cheddar\nBrown hamburger. Add chili powder, cumin, salsa, and corn. Pour into slow cooker. In a separate bowl, mix cornmeal and broth. Let stand for 5 minutes and pour over meat mixture. Cover and cook on low on low 5-7 hours, until set. Sprinkle with cheese and olives and cook another 5 minutes, to melt cheese.\u003c/p\u003e","title":"Fiesta Tamale Pie"},{"content":"2 lbs. cubed stew beef 2 cans golden mushroom soup ½ pkg. dried onion soup mix ½ c. water 2 Tbs. worcestershire sauce ½ c. chopped onion 8 oz. fresh mushrooms, sliced 4 oz. cream cheese ½ c. sour cream 1 can beef stock\nFlour and brown beef cubes in a small amount of oil. Add onions and mushrooms and saute. Spray crock pot with nonstick spray. Place beef and onion/mushroom mix in a crock pot. Pour in soup and beef broth. Add pepper and a little garlic powder if desired and stir. Set on low and cook for 8 hours. Add cream cheese and sour cream a few minutes before serving. Serve over egg noodles. ","permalink":"https://recipes.cutejeep.com/slow-cooker-beef-stroganoff/","summary":"\u003cp\u003e2 lbs. cubed stew beef\n2 cans golden mushroom soup\n½ pkg. dried onion soup mix\n½ c. water\n2 Tbs. worcestershire sauce\n½ c. chopped onion\n8 oz. fresh mushrooms, sliced\n4 oz. cream cheese\n½ c. sour cream\n1 can beef stock\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eFlour and brown beef cubes in a small amount of oil. Add onions and mushrooms and saute.\u003c/li\u003e\n\u003cli\u003e\n\u003col start=\"2\"\u003e\n\u003cli\u003eSpray crock pot with nonstick spray.\u003c/li\u003e\n\u003c/ol\u003e\n\u003c/li\u003e\n\u003cli\u003ePlace beef and onion/mushroom mix in a crock pot.\u003c/li\u003e\n\u003cli\u003ePour in soup and beef broth. Add pepper and a little garlic powder if desired and stir.\u003c/li\u003e\n\u003cli\u003eSet on low and cook for 8 hours.\u003c/li\u003e\n\u003cli\u003eAdd cream cheese and sour cream a few minutes before serving.\u003c/li\u003e\n\u003cli\u003eServe over egg noodles.\u003c/li\u003e\n\u003c/ol\u003e","title":"Slow Cooker Beef Stroganoff"},{"content":"(BBQ sauce Recipe per pkg. of frozen meatballs) 3 c. ketchup 2 c. sugar 1 c. apple cider vinegar 3 Tbs. worcestershire sauce 2 Tbs. dry mustard Frozen package of finely diced onions Mix all ingredients and add meatballs. Cook on low for several hours.\n","permalink":"https://recipes.cutejeep.com/carol-severinsens-3-2-1-sauce/","summary":"\u003cp\u003e(BBQ sauce Recipe per pkg. of frozen meatballs)\n3 c. ketchup\n2 c. sugar\n1 c. apple cider vinegar\n3 Tbs. worcestershire sauce\n2 Tbs. dry mustard\nFrozen package of finely diced onions\nMix all ingredients and add meatballs. Cook on low for several hours.\u003c/p\u003e","title":"Carol Severinsen's 3-2-1 sauce"},{"content":"½ lb. ground beef 1 sm. onion, chopped 28 oz. blended tomatoes 15 oz. can kidney beans (undrained) 17 oz. can corn (undrained) 2-3 Tbs. taco seasoning 2 c. water tortilla chips cheese sour cream Brown beef and onion, drain. Add remaining ingredients and simmer 15 min. Top with chips, cheese, and sour cream.\n","permalink":"https://recipes.cutejeep.com/saras-taco-soup/","summary":"\u003cp\u003e½ lb. ground beef\n1 sm. onion, chopped\n28 oz. blended tomatoes\n15 oz. can kidney beans (undrained)\n17 oz. can corn (undrained)\n2-3 Tbs. taco seasoning\n2 c. water\ntortilla chips\ncheese\nsour cream\nBrown beef and onion, drain. Add remaining ingredients and simmer 15 min. Top with chips, cheese, and sour cream.\u003c/p\u003e","title":"Sara's Taco Soup"},{"content":"1 pkg. dry brown gravy mix ¾ c. water 1 Tbs. soy sauce 1 Tbs. vegetable oil 1 lb. boneless sirloin or flank steak, cut into thin strips 1 small onion, cut into thin strips 1 medium bell pepper cut into thin strips\nStir gravy mix, water, soy sauce, and red pepper in small bowl until well blended. Heat oil in a large skillet on medium-high heat. Add beef, cook for 2 min. or until no longer pink and add remaining ingredients. Bring to a boil. Reduce and simmer 6-8 minutes or until thickened. Serve over rice. ","permalink":"https://recipes.cutejeep.com/weeknight-pepper-steak/","summary":"\u003cp\u003e1 pkg. dry brown gravy mix\n¾ c. water\n1 Tbs. soy sauce\n1 Tbs. vegetable oil\n1 lb. boneless sirloin or flank steak, cut into thin strips\n1 small onion, cut into thin strips\n1 medium bell pepper cut into thin strips\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eStir gravy mix, water, soy sauce, and red pepper in small bowl until well blended.\u003c/li\u003e\n\u003cli\u003eHeat oil in a large skillet on medium-high heat. Add beef, cook for 2 min. or until no longer pink and add remaining ingredients.\u003c/li\u003e\n\u003cli\u003eBring to a boil. Reduce and simmer 6-8 minutes or until thickened.\u003c/li\u003e\n\u003cli\u003eServe over rice.\u003c/li\u003e\n\u003c/ol\u003e","title":"Weeknight Pepper Steak"},{"content":"Chicken pieces Bullseye to cover 24 oz. coke ~1 c. brown sugar Cook for 2 hours with 15 coals on top and 12 on bottom.\n","permalink":"https://recipes.cutejeep.com/karins-dutch-oven-chicken/","summary":"\u003cp\u003eChicken pieces\nBullseye to cover\n24 oz. coke\n~1 c. brown sugar\nCook for 2 hours with 15 coals on top and 12 on bottom.\u003c/p\u003e","title":"Karin's Dutch Oven Chicken"},{"content":"3 c. sugar 3 Tbs. cocoa 1 pt. cream Combine sugar and cocoa, smashing lumps in a large pot. Add cream and place on medium heat and cook to soft ball stage. DO NOT STIR. Pour about 1 tsp. vanilla on glass plates, then add fudge. Once it is cool, whip until not glossy.\n","permalink":"https://recipes.cutejeep.com/kaylenes-fudge/","summary":"\u003cp\u003e3 c. sugar\n3 Tbs. cocoa\n1 pt. cream\nCombine sugar and cocoa, smashing lumps in a large pot. Add cream and place on medium heat and cook to soft ball stage. DO NOT STIR.\nPour about 1 tsp. vanilla on glass plates, then add fudge. Once it is cool, whip until not glossy.\u003c/p\u003e","title":"Kaylene's Fudge"},{"content":"In a blender: 3 egg yolks 2+ lemon juice salt and pepper Beat, then drizzle in: ¾ c. melted butter\n","permalink":"https://recipes.cutejeep.com/hollendaise-sauce/","summary":"\u003cp\u003eIn a blender:\n3 egg yolks\n2+ lemon juice\nsalt and pepper\nBeat, then drizzle in:\n¾ c. melted butter\u003c/p\u003e","title":"Hollendaise Sauce"},{"content":"8 oz. plain yogurt 2 Tbs. olive oil 1 Tbs. lemon juice ½ tsp. salt ½ tsp. black pepper 1 Tbs. chopped dill 3 Cloves pressed garlic Blend all ingredients well. Best when allowed to marinate.\n","permalink":"https://recipes.cutejeep.com/tzatziki-sauce/","summary":"\u003cp\u003e8 oz. plain yogurt\n2 Tbs. olive oil\n1 Tbs. lemon juice\n½ tsp. salt\n½ tsp. black pepper\n1 Tbs. chopped dill\n3 Cloves pressed garlic\nBlend all ingredients well. Best when allowed to marinate.\u003c/p\u003e","title":"Tzatziki Sauce"},{"content":"3 oz. grilled chicken strips ½ Tbs. lime juice ¾ Tbs. olive oil ½ can black beans, drained and rinsed 2 Tbs. red bell pepper, chopped pinch minced garlic ¼ tsp. salt dash black pepper ¾ tsp. chopped cilantro ½ avocado Whisk lime juice and oil in a large bowl and stir in remaining ingredients. Top with avocado.\n","permalink":"https://recipes.cutejeep.com/chicken-avocado-and-black-bean-salad/","summary":"\u003cp\u003e3 oz. grilled chicken strips\n½ Tbs. lime juice\n¾ Tbs. olive oil\n½ can black beans, drained and rinsed\n2 Tbs. red bell pepper, chopped\npinch minced garlic\n¼ tsp. salt\ndash black pepper\n¾ tsp. chopped cilantro\n½ avocado\nWhisk lime juice and oil in a large bowl and stir in remaining ingredients. Top with avocado.\u003c/p\u003e","title":"Chicken, Avocado, and Black Bean Salad"},{"content":"1 can cream of mushroom soup ¾ milk 1/8 tsp. pepper 4 c. cooked, cut green beans 1 1/3 c. french fried onions\nMix ½ of the onions with remaining ingredients in a casserole dish. Bake at 350 and top with remaining onions and bake another 5 minutes.\n","permalink":"https://recipes.cutejeep.com/green-bean-casserole/","summary":"\u003cp\u003e1 can cream of mushroom soup\n¾ milk\n1/8 tsp. pepper\n4 c. cooked, cut green beans\n1 1/3 c. french fried onions\u003c/p\u003e\n\u003cp\u003eMix ½ of the onions with remaining ingredients in a casserole dish. Bake at 350 and top with remaining onions and bake another 5 minutes.\u003c/p\u003e","title":"Green Bean Casserole"},{"content":"¼ c. sugar 2 c. milk (evaporated tastes best) ¼ tsp. salt 2 egg yolks, beaten 2 Tbs. cornstarch 2 Tbs. butter 1 Tbs. flour 1 tsp. vanilla 2 Tbs. cocoa Mix sugar, salt, cornstarch, flour, and cocoa in a pot. Turn heat to medium and stir in milk and eggs with a wisk. Boil for 2 minutes until thick, stirring constantly. Remove from heat, stir in butter and vanilla.\n","permalink":"https://recipes.cutejeep.com/chocolate-pudding/","summary":"\u003cp\u003e¼ c. sugar\n2 c. milk (evaporated tastes best)\n¼ tsp. salt\n2 egg yolks, beaten\n2 Tbs. cornstarch\n2 Tbs. butter\n1 Tbs. flour\n1 tsp. vanilla\n2 Tbs. cocoa\nMix sugar, salt, cornstarch, flour, and cocoa in a pot. Turn heat to medium and stir in milk and eggs with a wisk. Boil for 2 minutes until thick, stirring constantly. Remove from heat, stir in butter and vanilla.\u003c/p\u003e","title":"Chocolate Pudding"}]