Tasty Recipes

INGREDIENTS

1. 1 cup (2 sticks) unsalted butter, soft
2. 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
3. 1 cup Imperial Sugar Light Brown Sugar
4. 4 large eggs, room temperature
5. 1 tablespoon vanilla extract
6. 3 cups all-purpose flour*
7. 1/2 teaspoon baking powder
8. 1/2 teaspoon baking soda
9. 1/2 teaspoon salt
10. 1 1/4 cups milk

1. 2/3 cup unsalted butter, softened
2. 6 cups Imperial Sugar Confectioners Powdered Sugar
3. 1/2 cup heavy cream or milk
4. 1 tablespoon + 2 teaspoons vanilla extract
5. 1/8 teaspoon salt
6. 4 cups chopped pecans

DIRECTIONS

1. Preheat oven to 350°F.1
2. Butter and flour three 9-inch round baking pans; set aside.2
3. Beat butter with an electric mixer on medium speed until creamy. Add sugars and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract and mix well.
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5. ..............................................................................................................................

INGREDIENTS

• 1 1/2 cups vegetable oil
• 2 cups sugar
• 3 eggs room temperature
• 3 tablespoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 cup pecans chopped
• 3 cups granny smith apples diced
• 1/2 cup butter
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup milk

INSTRUCTIONS

1. Preheat oven to 325 ° F. Beat the oil, sugar and eggs with electric mixer until well blended. Add in vanilla extract.
2. ......................................................................
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Ingredients

• 1 c raw regular white rice
• 1/2 can(s) small 8 oz can tomato sauce
• 1/2 tsp ground cumin
• 1 tsp garlic salt
• 1/2 tsp ground oregano
• 2 c water
• 1/8 c chopped fine onion
• 1/8 c cooking oil doesn't matter what kind

How to Make Spanish Rice

1. You want to make rice in a heavy bottomed fryin pan and have a tight fitting glass lid. Place cooking oil in pan with raw rice, use a medium heat to brown the rice, then add the onion making sure all rice/onion is coated with oil. When rice has turned white you add the 1/2 can of tomato sauce, it should be sizzling by this time.
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Ingredients

• 3 cups of whole milk - a full fat milk like whole will give the best results - anything low fat will be thin and runny.
• 1/3 cup of uncooked rice (we used Jasmine)
• 1/4 cup sugar
• 1 teaspoon vanilla
• cinnamon

Instructions

1. In a sauce pan, bring milk to a boil.
2. Add rice and stir well.
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4. ....................................................

Ingredients

• 2 cups chicken broth or vegetable broth
• 1 cup Jasmine rice , uncooked, or use any rice that says on the package that it takes 15 minutes to cook it
• 1/4 teaspoon salt
• 1/2 cup sun-dried tomatoes in oil, drained, chopped
• 1/4 cup fresh basil leaves , chopped + more, for garnish
• 1/2 cup Parmesan cheese shredded

Instructions

1. Use large, deep skillet or a large sauce pan.
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Ingredient

• 2 cups previously cooked long-grain white rice
• 1/4 cup carrots, finely chopped
• 1/4 cup peas
• 1 egg
• 1/2 cup white onion, chopped
• 1 tablespoon canola oil, for frying
• peanut butter sauce
• 2 tablespoons less sodium soy sauce
• 3 tablespoons unsalted butter
• 1/2 teaspoon garlic powder

Directions 

1. Prepare white rice using instructions on packaging, let cool and set aside.
2. Meanwhile, chop all vegetables into finely chopped pieces.
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Ingredients

• 4 cups of cooked white rice
• 10 ounces white or button mushrooms, sliced
• 2 tablespoons butter
• 1 shallot, sliced
• 1 jalapeno, diced
• 1/4 cup marsala wine
• 1 tablespoon soy sauce
• 1 teaspoon kosher salt
• 1/4teaspoon fresh ground black pepper

Instructions

1. Start by melting the butter in a large skillet over medium-high heat.
2. Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
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4. ....................................................................

INGREDIENTS

• 1 lb. boneless skinless chicken breast
• 1/2 lb. boneless skinless chicken thighs
• 1/2 small onion, diced
• 3 garlic cloves, minced
• 8 oz. can crushed pineapple, slightly drained
• 1/3 cup coconut aminos
• 1 lime, juiced
• 1/2 tsp. ground ginger
• 1/4 tsp. red pepper flakes
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• For the wrap: Swiss chard leaves (or leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh cilantro, etc.

INSTRUCTIONS

1. Place chicken, onions, and garlic in a slow cooker.
2. In a small bowl, combine pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper. Stir to mix, and then add to slow cooker
3. ...............................................................
4. ............................................................... 

Ingredients

• 1 unbaked 9-inch deep-dish pie crust
• 2 eggs
• ½ cup all-purpose flour
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ¾ cup salted butter room temperature
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans or walnuts

Instructions

1. Preheat oven to 325 degrees.
2. In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the butter and mix until completely combined.
3. ...............................................................
4. ..................................................................

Ingredients

• 1 cup very cold butter cut into small cubes
• 2 ½ cups flour
• ½ tsp salt
• 1/4 cup to 1/3 ice water Only enough to make a dough form.

• 3 cups whole milk
• 1/3 cup flour
• 2/3 cup sugar
• pinch of salt
• 1 cup unsweetened fine coconut
• 3 slightly beaten extra large egg yolks
• 4 tbsp butter
• 2 tsp vanilla extract
• 1/4 tsp pure almond extract
• For the vanilla whipped cream
• 1 cup whipping cream
• 1 tsp vanilla extract
• 3 tbsp icing sugar powdered sugar

Instructions

1. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
2. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
3. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
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5. ...................................................................

Ingredients

• one-1lb 1.5 oz pouch Snickerdoodle Cookie Mix
• 1/2 cup butter,softened
• Cream Cheese Filling
• 1 eight ounce package cream cheese, softened
• 1/4 cup sugar
• 1 Tablespoon flour
• 1 Teaspoon vanilla
• 1 egg
• 11/4 cups apple pie filling, chopped
• 1/2 Teaspoon cinnamon

Instructions

1. Preheat the oven to 350 degrees. Grease a 9 inch glass pie plate.
2. Place the pouch of cookie mix into a large bowl. Add the 1/2 cup butter, work with a pastry blender until you have crumbs. Press about 2 cups of the crumbs into to the bottom and up the sides of the pie plate. Bake 10 minutes. Set aside.
3. ...................................................................
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Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup unsalted butter (cold and cut into half inch cubes)
• 2-4 tablespoons cold water

• 1 cup half and half
• 1/4 cup unsalted butter
• 8 ounces bittersweet chocolate-chopped
• 1 1/2 cups sugar
• 3/4 cup cocoa powder
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 eggs
• 3 egg yolks

Instructions

1. In a large bowl whisk together flour, sugar and salt.
2. Add butter and mix with a fork until it starts to look like a coarse meal.
3. Add 1 tablespoon of water at the time and continue mixing until a dough forms.
4. ...........................................................
5. ............................................................

INGREDIENTS

• 1 small onion chopped
• 1 cup long grain brown rice rinsed and drained (do NOT substitute white rice or any other type of rice)
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups low sodium chicken broth
• 1 pound boneless skinless chicken breasts
• 1 pound broccoli cut into small pieces
• 1/2 cup plain Greek yogurt optional, for extra creaminess
• 1/2 cup grated Parmesan cheese
• 1 cup shredded cheddar cheese

INSTRUCTIONS

1. Place onion, brown rice, Dijon mustard, garlic powder, dried thyme, salt and pepper in bottom of slow cooker.
2. Pour in broth and stir until well combined.
3. ......................................................
4. ......................................................

Ingredients

• 1 1/2 pounds boneless skinless chicken
• 3 cups chicken broth
• 1/2 cup buffalo wing sauce (1/4 cup now, 1/4 cup later)
• 1 tablespoon ranch dressing mix ( packet kind)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon celery salt
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces cream cheese
• 1 cup shredded sharp cheddar
• 1 tablespoon corn starch + 1 tablespoon water
• 16 ounces linguine noodles
• Chopped cilantro for garnish optional

Instructions

1. Place chicken, broth, 1/4 cup buffalo sauce, and seasonings in crock
2. Top with cream cheese and shredded cheese
3. Cover and cook on high for 4 hours or low for 8
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5. .....................................................

Ingredients

• 1 pound medium red potatoes, quartered
• 1 cup fresh baby carrots
• 1 boneless beef chuck roast (3 to 4 pounds)
• 1/4 cup Dijon mustard
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon garlic salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/3 cup chopped onion
• 1-1/2 cups beef broth
• Minced fresh thyme, optional

Directions

1. Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
2. ........................................
3. ........................................

Ingredients

• 4 bone-in pork chops
• 1 oz packet onion soup mix
• 1 14 oz can chicken broth, low sodium
• 1 10.5 oz can cream of chicken soup, low sodium
• 1 oz packet dry pork gravy mix
• 1 tsp garlic powder
• To thicken gravy:
• 3 tbsp cornstarch
• 3 tbsp cold water

Instructions

1. In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix.
2. Whisk together until combined.
3. .........................................................
4. ............................................................

Ingredients

• 6 oz box cornbread stuffing
• 1.5 cup of water or chicken broth
• 12 oz bag broccoli cuts (we used florets)- thawed
• 10.5 oz can cream of mushroom soup or substitute
• 8 oz to 16 oz Velveeta cheese- cubed

Instructions

1. Mix together stuffing with water or broth and microwave for 3 minutes.
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INGREDIENTS

• 5 large bell peppers (you can use a mix of red, yellow and orange too)
• 1 lb. lean ground beef (ground turkey works well too)
• 1/2 cup diced onion
• 2 tbsp A1 steak sauce
• 8 oz. tomato sauce
• 1 cup cooked brown and wild rice mix (any type of cooked rice will work)
• Salt and pepper
• 1 cup shredded colby jack cheese

INSTRUCTIONS

1. Cut the tops of the peppers off and discard the seeds and stems, but save the pepper portion of the tops and dice. Reserve 1/2 cup for the filling.
2. Combine the diced peppers, ground beef, onion, steak sauce, tomato sauce and rice in a large bowl and stir to combine. Season with salt and pepper to taste. Stuff each pepper with the ground beef mixture and place in the crock pot.
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Ingredients

• ¼ cup honey
• 2 Tablespoons lemon juice (about 1 lemon)
• 2-3 cloves garlic, minced (about 1 Tablespoon)
• 2 teaspoons soy sauce
• 4 boneless pork chops (3/4-1" thick)
• salt and pepper, to taste
• 2-3 Tablespoons olive oil

Instructions

1. To make the glass, whisk the honey, lemon juice, minced garlic, and soy sauce together in a bowl, or shake it up in a jar. (This step can be done ahead of time and stored in the fridge until you're ready to cook the pork chops.)
2. Heat 2-3 Tablespoons olive oil in a large (12") skillet over medium to medium-high heat, until the oil shimmers.
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INGREDIENTS:

• 2 tablespoons avocado oil (or any mild oil)
• 1 small white onion, peeled and diced
• 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
• sea salt and black pepper
• 1 (4-ounce) can diced green chiles
• 1 (15.5 ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
• optional toppings: fresh cilantro, diced red onions, avocado, sour cream

DIRECTIONS:

1. Preheat oven to 350 degrees F.  Prepare your enchilada sauce, if making homemade.
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