Cherry Squares

Cherry Squares

Cherry Squares
This sumptuous layered bar cookie is iced with cherry frosting. Cut them small to make bite size morsels that melt in your mouth. You may want to double the frosting recipe.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Mix 1 1/4 cups flour and 1/3 cups brown sugar in a medium bowl.

You can use your hands or a pastry blender to rub in 1/2 cup of butter.

Press into a 9-inch square, non-stick pan.

Bake in the preheated oven for 15 minutes, or until the edges are just beginning to brown.

Place aside.

Eggs should be lightly beaten in a medium bowl.

Salt, baking powder, and brown sugar should all be combined before being added to the eggs.

Combine the coconut nuts and cherries, then evenly distribute the batter over the baked crust.

S.O.P.P.

S.O.P.P.

S.O.P.P.
Sausage, onions, potatoes, and peppers is referred to as S.O.P.P. This is a quick, delicious one-pot meal that you can whip up for your family in a pinch.

A big skillet with medium heat is used to heat the oil.

Place the potatoes in the skillet, cover it, and simmer for about 10 minutes, stirring occasionally, until the potatoes are almost tender and lightly browned.

Add the sausage, peppers, and onion in a jiffy.

Once the onion and peppers are the desired tenderness, cover the pan and cook for about 5 more minutes.

Spiced Pickled Beets

Spiced Pickled Beets

Spiced Pickled Beets
Sliced beets are marinated with cider vinegar, sugar, spices and onion to create this fresh tasting and delicious side salad.

Place the beets into a medium bowl and set aside.

In a medium saucepan combine vinegar and 1/2 cup beet juice and bring to a boil.

Add sugar cloves peppercorns bay leaf salt and onion and return to a boil.

Remove from heat and pour mixture over the beets.

Toss until coated cover and chill.

Serve the beets very cold.

Red Velvet Cake III

Red Velvet Cake III

Red Velvet Cake III
Yellow cake mix, vanilla pudding, a little red food coloring, and cocoa powder are combined in this moist and delicious cake.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Butter and flour a 9 x 13-inch pan.

Combine cake mix.

One box of pudding mix, along with eggs, oil, food coloring, vinegar, and cocoa.

Fill prepared pan with liquid.

35 to 40 minutes of baking are required at 350 degrees F (175 degrees C).

Cool.

Milk and cream cheese are beaten together.

Add 1 box of pudding mix.

Whip the topping in.

On the cooled cake, spread.

Refrigerate

Ramen Eggs (Ajitsuke Tamago)

Ramen Eggs (Ajitsuke Tamago)

Ramen Eggs (Ajitsuke Tamago)
These soft-boiled, jammy eggs are marinated in a mixture of soy, mirin, and sake. Cut them in half and add them to your ramen soup for extra flavor.

Bring eggs to room temperature by soaking them in warm water for about 10 minutes.

Meanwhile bring a large pot of water to a low boil.

Carefully pierce the bottom of each egg with thumb tack.

Gently lower eggs into the boiling water.

Gently lower eggs into water and boil for 6 minutes 20 seconds.

Remove eggs and place in a bowl of ice water until completely cool about 2 minutes.

While the eggs are cooling stir together soy sauce mirin sake and pepper for marinade in a bowl.

Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.

Pumpkin Butter

Pumpkin Butter

Pumpkin Butter
This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.

Combine pumpkin apple juice spices and sugar in a large saucepan; stir well.

Bring mixture to a boil.

Reduce heat and simmer for 30 minutes or until thickened.

Stir frequently.

Transfer to sterile containers and chill in the refrigerator until serving.

Club Chicken Casserole

Club Chicken Casserole

Club Chicken Casserole
This chicken-and-rice casserole is supplemented with canned mushrooms and pimentos.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 2 1/2-quart casserole dish.

Spread the rice into the bottom of the prepared casserole dish.

Melt butter in a saucepan over medium heat.

Cook and stir flour in melted butter until frothy 2 to 3 minutes; add half-and-half chicken broth rosemary and salt to the saucepan.

Stirring continually cook the broth mixture until slightly thickened about 5 minutes.

Stir cooked chicken mushrooms bell pepper and pimentos into the sauce; cook until the chicken is hot 2 to 3 minutes.

Pour the chicken mixture over the rice; stir lightly.

Bake in preheated oven until heated through and the rice is very tender about 30 minutes.

Turkey-Lentil Chili

Turkey-Lentil Chili

Turkey-Lentil Chili
This bright, delicious lentil chili uses turkey sausage in place of ground beef.

Bring lentils and vegetable broth to a boil in a large pot over high heat.

Reduce heat to medium and simmer for 10 minutes.

Meanwhile heat the olive oil in a large skillet over medium-high heat.

Stir in the garlic onion celery and sausage; cook and stir until the sausage is crumbly and no longer pink about 10 minutes.

Stir in tomatoes turmeric cumin thyme and red pepper flakes; cook 5 minutes more.

Stir the sausage mixture into the simmering lentils.

Continue simmering until the lentils are tender 20 to 30 minutes.

Season to taste with salt.

Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.

Sweet Russian Cabbage Soup

Sweet Russian Cabbage Soup

Sweet Russian Cabbage Soup
This is a straightforward recipe for a delicious, hearty cabbage soup.

Enter a big pot with the ground beef crumbled.

Beef bouillon cubes, diced tomatoes, tomato sauce, carrots, onion, vinegar, sugar, salt, and pepper should all be added.

1 quart of water should be added and brought to a boil.

While the beef is heating, stir to break it up.

After the soup reaches a boil, cover it and let it simmer slowly for 30 minutes.

Lunch Lady Texas Goulash

Lunch Lady Texas Goulash

Lunch Lady Texas Goulash
This beloved goulash will remind you of school lunches while also being full of delectable adult flavor.

Cook and stir ground beef bell pepper and onion in a large pot over medium-high heat until beef is browned and crumbly and vegetables are soft 5 to 7 minutes.

Pour pinto beans into a saucepan and cook over medium heat until heated through about 5 minutes.

Stir in tomato paste.

Combine 2 cups plus 2 tablespoons water chili powder sugar salt and pepper in a small bowl; stir into the beef mixture.

Add pinto bean mixture.

Cover and simmer for 20 minutes.

While goulash cooks bring a large pot of lightly salted water to a boil.

Cook elbow macaroni in the boiling water stirring occasionally until tender yet firm to the bite about 8 minutes.

Drain.