Brown Sugar Shortbread

Ingredients

• 1 cup butter (no substitutes), softened
• 1/2 cup packed brown sugar
• 2 1/4 cups all-purpose flour

Directions

1. In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.

Shrimp Scampi Bake

Ingredients

• 1 cup butter
• 2 tablespoons prepared Dijon-style mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh parsley
• 2 pounds medium raw shrimp, shelled, deveined, with tails attached

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Peanut Butter Noodles

Ingredients

• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces Udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Directions

1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

Nutritional Information

Amount Per Serving Calories: 330 | Total Fat: 12g | Cholesterol: 0mg

Jif® Peanut Butter Blossoms

Ingredients

• 1/2 cup CRISCO® Butter Shortening
• 1/2 cup JIF® Creamy Peanut Butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 3/4 cups PILLSBURY BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• 48 foil-wrapped milk chocolate pieces, unwrapped

Directions

1. Preheat oven to 375 degrees F.
2. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3. Sire together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5. Bake for 10 to 12 minutes or until golden brown.
6. Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Nutritional Information

Amount Per Serving Calories: 95 | Total Fat: 4.9g | Cholesterol: 5mg

Maryland Pumpkin Seeds

Ingredients

• 4 cups raw pumpkin seeds
• 1/4 cup seafood seasoning, such as Old Bay™
• vegetable oil cooking spray

Directions

1. Preheat the oven to 300 degrees F (150 degrees C). Rinse pumpkin seeds in a colander. Spread out on paper towels and pat dry.
2. Coat a large baking sheet with cooking spray and spread the pumpkin seeds out in a single layer. Spray the tops of the seeds with additional cooking spray. Sprinkle the seafood seasoning evenly over the tops.
3. Bake for 30 minutes in the preheated oven, stirring occasionally, until dry and toasted. Cool for a few minutes before serving.

Nutritional Information

Amount Per Serving Calories: 507 | Total Fat: 42.6g | Cholesterol: 0mg

Pulled Chicken Crescents

Ingredients

• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
• 1 cup shredded cooked chicken
• 1/4 cup barbecue sauce
• 1/3 cup shredded Cheddar cheese
• 1 egg, beaten

Directions

1. Separate dough into 8 triangles.
2. In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.
3. Bake at 375 degrees F 12 to 15 minutes.

Nutritional Information

Amount Per Serving Calories: 187 | Total Fat: 9.9g | Cholesterol: 46mg

Mom's Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutritional Information

Amount Per Serving Calories: 223 | Total Fat: 10g | Cholesterol: 26mg

Irish Soda Bread Cookies

Hoping to find an Irish soda bread recipe that's a little more special than the usual? You've found it! This recipe is for Irish soda bread cookies, and they're fun to make with the kids...and even more fun to eat.

Yields: 36

Cooking Time: 14 min

Ingredients

• 2 cups all-purpose flour
• ³/4 cup white sugar
• ¹/2 teaspoon baking soda
• ¹/2 cup butter or margarine
• ¹/2 cup currants
• ¹/4 cup buttermilk
• 1 egg
• ¹/4 teaspoon salt
• 1 teaspoon caraway seeds

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. Combine dry ingredients in a mixing bowl.
   
3. With a pastry blender, cut in butter until mixture resembles coarse meal.
   
4. Stir in currants.
   
5. Mix in beaten egg.
   
6. Pour in milk and mix with a fork to make a soft dough (may need a little more milk).
   
7. On a floured surface, shape dough into a ball and knead lightly 5 or 6 times.
   
8. Roll out dough to 1/4 inch thick and cut into squares and triangles with a knife (approximately 2 inches in diameter).
   
9. Bake for 12 to 14 minutes or until slightly browned

Baked Shells with Pesto, Mozzarella, and Meat Sauce

Here's a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes, and pesto, layered with mozzarella and Parmesan and baked until bubbly. Fusilli or orecchiette would work well here, too.

RECIPE INGREDIENTS

1 tablespoon cooking oil

1 onion, chopped

1 pound ground beef

2 cups chopped canned tomatoes, drained (from one 28-ounce can)

1 1/2 teaspoons salt

1/2 cup store-bought or homemade pesto

3/4 pound medium pasta shells

6 ounces mozzarella cheese, grated (about 1 1/2 cups)

1/4 cup grated Parmesan DIRECTIONS Heat the oven to 400 degrees F. Oil a large baking dish (about 9 by 13 inches). In a large stainless-steel frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes. Drain off any excess fat. Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and stir in the pesto. Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes. Variation: Almost any relatively soft, mild cheese will taste good here. You might try fontina in place of the mozzarella, or even Gouda or Havarti.

Grilled Cheese Sandwich

rePrep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min

Servings (Help)
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Original Recipe Yield 2 servings

Ingredients

* 4 slices white bread
* 3 tablespoons butter, divided
* 2 slices Cheddar cheese

Directions

1. Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

Nutritional Information open nutritional information

Amount Per Serving Calories: 400 | Total Fat: 28.3g | Cholesterol: 76mg

Mushroom Biryani

• 1½ cups basmati rice
• ¾lb button mushrooms
• 1" root ginger, peeled and grated
• 5 garlic cloves, finely chopped
• 2 tomatoes
• ½ cup yogurt
• ¼ cup milk, skimmed preferably
• Pinch saffron
• 1 bay leaf
• 4 cloves
• 2 green and 2 black cardamons
• 1" piece cinnamon stick
• 1 blade of mace
• 1 teaspoon salt
• 2 onions, finely chopped
• 2 teaspoons chilli powder
• 1 teaspoon ground coriander
• ½ teaspoon black peppercorns, crushed
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• Handful coriander leaves, finely chopped
• Handful mint leaves, finely chopped

After washing it, put the rice to soak in cold water for at least half an hour.

Quarter the mushrooms. Make a paste of the ginger and garlic using a pestle and mortar. Whiz the tomatoes in a liquidiser. Whisk the yogurt until very smooth. Warm the milk and put the saffron to soak in it.

Put about 4 cups of water in a large saucepan and bring to the boil. Add the bay leaf, cloves, cardamom, cinnamon, mace and salt. Drain the rice and add it to the pan of boiling water. Cook for about 8 minutes until the rice is almost done. Drain.

Heat some oil in a frying pan and add the onions. Stir fry until translucent. Add the garlic and ginger paste and stir-fry for 1 minute. Add the chilli, coriander, peppercorns, cumin and turmeric and stir. Add the pureed tomatoes and continue cooking for 2-3 minutes.

Add the yogurt, garam masala and half of the coriander and mint leaves. Stir and cook for 2 minutes. Add the mushrooms and more salt to taste. Stir and cook for 2-3 minutes.

Alternate rice and mushrooms layers along with the remaining coriander and mint leaves and the saffron milk in a dish with a tight-fitting lid. Finish with a layer of rice.

Place the dish in a pre-heated oven, 170oC, gas mark 3, for 10-15 minutes. When hot, serve with raita and chutney.

• For a meat biryani, replace the mushrooms with cubed chicken or lamb. Saute the meat with the garlic and ginger paste for 5-10 minutes, depending on the meat used. It should be about half-cooked before you start adding the other ingredients.

Zucchini Pie

Ingredients

• 1 (8 ounce) package refrigerated crescent rolls
• 3 medium zucchini, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons butter or margarine
• 2 teaspoons minced fresh parsley
• 1 teaspoon snipped fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded Monterey Jack cheese, divided
• 2 eggs, lightly beaten

Directions

1. Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides of plate to form a crust; seal perforations.
2. In a skillet, saute zucchini and garlic in butter. Add the parsley, dill, salt, pepper and 1/2 cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese. Cover edges loosely with foil. Bake at 375 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.