It's All in the Spice

Ingredients 1/2 lb butter, melted 3 (32 count) packets Ritz crackers ( 3 rolls from one 16 oz box) 1 1/2 lbs scallops or 1 1/2 lbs lobsters or 1 1/2 lbs crab or 1 1/2 lbs shrimp or 1 1/2 lbs ...

Ingredients 4 boneless pork chops flour salt & freshly ground black pepper, to taste ...

What You Need 4oz.  (1/2 of 8-oz. pkg.)  Neufchatel Cream Cheese , softened 3 Tbsp.   Thick & Chunky Salsa 4 flour tortilla s (6 inch) 1/2 cup  Mexican Style 2% Milk Finely Shredded Four Cheese 1/4 tsp.   chili powder Make It MIX Neufchatel and salsa until blended; spread onto tortillas. TOP with remaining ingredients; roll up tightly. CUT each roll-up into 5 slices.

Ingredients 2 1/2 cups cooked cauliflower ( I use frozen, cooked until tender, in the microwave) 1 cup sour cream  3/4 cup shredded cheddar cheese  3 green onions, finely chopped ...

Ingredients 3 lbs chicken pieces 1 (2/3 ounce) package Italian salad dressing mix 4 tablespoons melted butter ...

Ingredients 2 cups long grain white rice 3 1/2 cups water 1 tablespoon chicken bouillon granules or 2 chicken bouillon cubes...

Ingredients 1 box yellow cake mix, plus ingredients listed on the box 1 small package of instant pudding (pineapple or vanilla), plus ingredients listed on the box 1 (8-ounce) package of cream cheese, softened 1 (22-ounce) can crushed pineapple 1 (16-ounce) container Cool Whip nuts, cherries or coconut, for topping Instructions Bake 1/2 of the cake (according to cake mix box instructions) in a 9 x 13-inch pan . You can either make the whole cake and use the other half for cupcakes, or you can make the whole cake mix recipe and then double the other ingredients in this recipe.   Prepare pudding as directed on package, beating in the softened cream cheese until well blended. Spread over cake.   Drain pineapple and squeeze out excess juice. Distribute over pudding mixture.   Spread Cool Whip over cake.   Cover and refrigerate overn...

There are many reasons why we go for sweet things.   That appetite may be hardwired. "Sweet is the first taste humans prefer from birth," says Christine Gerbstadt, MD, RD, a dietitian and American Dietetic Association (ADA) spokeswoman. Carbohydrates stimulate the release of the feel-good brain chemical serotonin. Sugar is a carbohydrate, but carbohydrates come in other forms, too, such as whole grains, fruits, and vegetables. The taste of sugar also releases endorphins that calm and relax us, and offer a natural "high," says Susan Moores, MS, RD, a registered dietitian and nutrition consultant in St. Paul, Minn.   Sweets just taste good, too. And that preference gets reinforced by rewarding ourselves with sweet treats, which can make you crave it even more. With all that going for it, why wouldn’t we crave sugar? The problem comes not when we indulge in a sweet treat now and then, but when we over-consume, something that’s easy to do when su...

Ingredients 10 cups bread cubes ( cut into about 1-inch cubes, use stale bread but not hard for this) 1 (8 ounce) packages cream cheese 3 -4 tablespoons ...

Ingredients 1 cup plain flour 1 cup egg 1 cup milk ...

What You Need 2-1/4 cups   flour 1-1/2 tsp.  Baking Powder 1/2 tsp.   baking soda 1/2 tsp.   salt 1/4 cup   butter , softened 1 cup   sugar 1 cup  mashed fully ripe banana s (about 3) 1 cup   Sour Cream 2 egg s 1 cup  chopped Walnuts ...

"This breakfast casserole is good for any Sunday morning. Prepare it the night before and just throw it in the oven the next morning. It also has endless possibilities. You could add onions, crumbled cooked bacon, ham, and green and red peppers to this dish to make it even more tastier. I hope you enjoy. Ingredients 1 (12 ounce) cans crescent rolls 1 lb sausage, cooked and drained ...

    Ingredients 1 cup butter, softened   1-3/4 cups sugar, divided 3 egg yolks   1 tablespoon plus 1 teaspoon honey, divided   1 teaspoon vanilla extract   2-1/2 cups all-purpose flour   1 teaspoon baking powder   1/2 teaspoon salt   1/2 teaspoon cream of tartar   1 tablespoon ground cinnamon ...

Ingredients 12 large eggs ( hard-boiled, cooled & halved) 6 slices bacon ( cooked crisp & crumbled) 2 teaspoons fresh chi...

Ingredients 1 1/2 cups all-purpose flour 1/2 tsp. salt 1/2 cup (1 stick) I Can't Believe It's Not Butter!® All Purpose Sticks 3 ounces cream cheese 1/3 cup sugar 1 egg yolk 1 tsp. vanilla extract Colored sprinkles Directions Combine flour with salt in medium bowl; set aside. Beat I Can't Believe It's Not Butter!® All Purpose Sticks with cream cheese in medium bowl with electric mixer. Gradually add sugar and beat until light and fluffy. Beat in egg yolk and vanilla. Slowly beat in flour mixture on low speed until blended.Wrap dough in plastic wrap and chill at least 30 minutes. Preheat oven to 400°. Fill cookie press with dough and press out cookies onto ungreased cookie sheets. Decorate cookies, if desired, with colored sprinkles. Bake 10 minutes or until edges are slightly golden. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. Don't have a Spritz Cookie ma...

Press a vanilla wafer cookie vertically into the top of a cupcake as far as it will go. Melt canned vanilla frosting by microwaving on high, stirring every 5 seconds until a thick drizzling consistency is reached. (If frosting melts to much, let it stand at room temperature to firm up slightly.) Carefully spoon frosting over cupcake and wafer to coat, allowing some to drip down the sides. For hat, dip half of a mini chocolate sandwich cookie with white filling (such as Oreo brand) onto melted chocolate, letting excess drip off. Place on a sheet of waxed paper; immediately top with a miniature chocolate peanut butter cup. Let stand until firm. Add dots of melted chocolate to wafer head for eyes, and place an orange jimmy sprinkle on cupcake for nose. Place hat near head; if necessary, secure with frosting.

Ingredients 1 cup butter, softened-no substitutes 1/2 cup confectioners' sugar 1 tablespoon water ...

Ingredients 1 tablespoon butter 1 cup chopped onion 2 1/2 tablespoons all-purpose flour 3 cups chopped red potato (about 1 pound) 1 1/4 cups 1% low-fat milk 3/4 cup fat-free, lower-sodium chicken broth 1/2 cup water 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese 1/8 teaspoon ground red pepper 2 tablespoons chopped green onions Preparation 1. Melt butter in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly. Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add 1/2 cup reduced-fat sharp cheddar cheese and ground red pepper; cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions.

Ingredients 40 ounces cream cheese 1 1/2 cups sugar 16 ounces sour cream ...

1 unbaked pie crust 1 1/2 c pecan halves 1 1/4 c granulated sugar 1/4 c firmly packed brown sugar 2 tsp vanilla extract 3 large eggs 3 Tb flour 1/2 tsp salt 1 c buttermilk preheat oven to 350. Place pecan halves on a cookie sheet in a single layer and toast for 7 to 9 minutes until they are golden and aromatic. Chop the pecans coarsely leaving some whole Decrease oven to 300. Cream the butter with both sugars until fluffy then add the eggs one at a time beating for 20 seconds after each addition. Add the flour and salt and beat until incorporated. (roughly 20 seconds) add the buttermilk and beat for another 20 seconds until the batter is well mixed. Stir in the pecans. Pour into the crust and bake for 1 hour and 20 minutes. A golden crust will form on top. Cook at least 30 minutes before serving. Be sure to use a very sharp knife to cut through it. The recipe says it will last 3 days in the refrigerator, but so far I've never heard of one lasting that long. :)

Ingredients 1/4 cup butter 1 cup Ritz cracker crumbs 1/4 cup parmesan cheese ...

Ingredients 2 sticks unsalted butter, softened 3/4 cup packed light-brown sugar 3/4 cup granulated sugar 1 teaspoon pure vanilla extract 2 large eggs 2 1/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon coarse salt 4 cups coarsely crushed salted potato chips (from a 7-ounce bag), divided 1 cup pecans (3 3/4 ounces), toasted and coarsely chopped Directions Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts. Roll dough into balls using 1/4 c dough per ball, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 minutes. Let cool completely on baking sheet.  source: martha stewart

Ingredients 1 cup graham cracker crumbs 1/4 cup powdered sugar 6 tablespoons butter, melted ...