Crab Rangoon Egg Rolls (thedailymeal)

2  8 oz pkgs cream cheese
2 T Worcestershire sauce
1 t garlic powder
1/2 t onion powder
3 green onions, chopped
1 lb fresh white crabmeat flaked or diced
10 egg roll wrappers
vegetable oil for frying

In a food processor pulse cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package with pictures). Heat oil in heavy stockpot or saucepan to 365 F. Fry them 2 – 3 at a time (depending on the size of your pan) for 1 – 2 min or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.


Baileys Cream Puffs

Choux Pastry

3/4 c water
6 T unsalted butter
1 T sugar
1 c flour
3 eggs
1 egg for egg wash

Preheat oven to 425 F and line a large baking sheet with parchment paper. In a medium pot over medium heat add butter, sugar and water. Bring it to boil, while stirring slowly and take off heat. Stir in flour with a wooden spoon until all combined and coming off the walls of the pot easily. Start whisking in eggs one at a time, making sure that each egg is mixed into the batter before adding the next. Transfer batter into a piping bag and pipe little round mounts, about 1 1/2 – 2″ in size. Whisk the 4th egg in a separate little mixing bowl and brush pastries with it before baking. Bake pastries at 425 F for 13 – 15 min then lower the heat to 350 and bake for another 10 – 12 min until golden brown. Let pastries cool completely before adding the filling. Transfer whipped cream into a piping bag. Cut cooled pastries in the middle and fill them with whipped cream. Once chocolate is cooled, drizzle filled cream puffs with chocolate sauce. Makes 10 – 12.

Baileys Whipped Cream

1 c heavy whipping cream
2 T Baileys
1 T sugar

Add cold heavy whipping cream into the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the sugar and then Baileys. Beat until stiff peaks appear. Keep in the refrigerator until ready to use.


1/3 c hot fudge topping
1 T Baileys

Heat up hot fudge topping and whisk it with Bailey’s until completely combined. Cool before using so it doesn’t melt the whipped cream.



Blackcurrant Mead (practicalselfreliance)

1 qt honey (3 lbs)
1 pint to 1 quart blackcurrants
1 packet wine yeast or champagne yeast
2 – 3 qts filtered water (un-chlorinated)

Pour the yeast packet into a cup of water to allow the yeast to rehydrate and wake up for at least 10 min. Yeast don’t function as well if they’re just dumped from a dormant state into a glut of sugar. You have to ease them into it.  Place your blackcurrants in a saucepan and just cover with water.  Bring the water to a boil and then turn off the pot. Allow them to sit for 5 – 10 min in the just boiled water so that the juice can extract. Pour the currants through a sieve, extracting the water and juice. Wash the remaining currant pulp in more water to pull out the rest of the juice. Place all your extracted currant juice into a saucepan and add honey. Warm the liquid until the honey just dissolves, but do not boil.  Allow it to cool a bit so you can safely handle it and then pour it into your glass jug. Once the honey/juice/water mix is between 90 and 100 F, add in your hydrated yeast. If necessary, add more water to bring the brew to within 2″ of the top of the jug. Put on the rubber stopper and the water lock, making sure you add water to the water lock. Within 24 hours you should see bubbles and active fermentation. Allow the brew to ferment until active fermentation has stopped, roughly 4 – 8 weeks depending on temp. At that point, you’re ready to bottle your mead. You can get a wine bottling setup, or use the simpler method and pour it into reusable grolsch bottles.  Mead tastes best if allowed to bottle condition for at least 2 weeks, but preferably 2 months or more.

Oatmeal Butterscotch Cookies (barefootinthekitchen)

3/4 c butter, softened
1/2 c sugar
1 c light brown sugar
2 eggs
1 t vanilla
1 1/4 c flour
1 t baking soda
1/2 t kosher salt
3 c old-fashioned rolled oats
1 2/3 butterscotch chips

Preheat oven to 350 F. In a large bowl, beat the butter until smooth and almost fluffy, about 2 min. Add sugars and continue beating until the mix is light and fluffy, about 4 – 5 min. Add eggs and vanilla and beat until smooth again. In a separate bowl, whisk together all of the dry ingredients except the butterscotch chips. Gradually add this mix to the wet ingredients, half at a time. Stir until fully combined. Add the butterscotch chips and stir well. Use a medium size cookie scoop (about a tablespoon in size) to drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8 – 9 min. Remove from the oven before the cookies are browned and when they still look soft in the center. Let them cool on the same tray for 5 – 10 min; this will allow them to finish baking without overcooking. When the cookies are firm enough to handle, transfer them to a wire cooling rack and let cool completely. The finished cookies freeze well and the dough also freezes well. When baking the cookie dough straight from the freezer, allow a few extra minutes for the baking. Note: Can sub whole wheat flour, increase the total amount of flour to 1 1/2 cups.

Fuddruckers Hamburger Seasoning (Copycat) (topsecretrecipes)

2 t paprika
1 1/2 t ground black pepper
1 1/4 t salt
1/2 t dark brown sugar
1/4 t garlic powder
1/4 t onion powder
1/4 t ground cayenne pepper

Combine all ingredients in a small bowl. Sprinkle seasoning on hamburger patties before cooking.  Makes 2 tablespoons.

Salted S’mores Truffles (buzzfeed)

1 pack graham crackers (or 1 1/2 c graham cracker crumbs)
1 c mini chocolate chips
1/4 t salt
1 1/2 c marshmallow fluff (can add up to 1/2 c more if desired)
2 large chocolate bars for melting (recommend dark chocolate)
coarse salt for topping

Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any remaining large pieces). Add mini chocolate chips, salt and marshmallow fluff and mix well. Roll the mix into 1″ balls and place on a wax paper lined baking sheet. Freeze for 15 min. Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir. Remove balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with coarse salt. Chill until firm.

Caramel Hot Chocolate Brownie Mousse Cake (beyondfrosting)

Brownie Layer

1 pkg fudgey chocolate brownie mix and ingredients listed on the box

Preheat the oven to 350° F. Line the bottom of a 9″ springform pan with parchment paper. In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left. Pour the batter into the spring form pan and spread evenly. Bake for 35 – 40 min until the center is baked but still slightly fudgey. Allow the brownie to cool completely. Spread the hot chocolate mousse over top of the cooled brownie. Spread caramel whipped cream over the hot chocolate mousse. Refrigerate for a minimum of 4 hours.  Store in the refrigerator for up to 3 days. Pipe the border of cake with the topping using a large open round tip. Drizzle with caramel sauce.

Chocolate Mousse

8 oz cream cheese, softened
1/4 c sugar
1 3/4 c heavy whipping cream
2/3 c hot chocolate powder (about 4 pkgs)

Beat the softened cream cheese together with the sugar until smooth, about 2 min. Slowly add the heavy whipping cream, about a 1/4 c at a time as you continue to beat the cream cheese at a medium speed. The cream cheese should resemble a liquid consistency prior to adding all the remaining heavy whipping cream. Increase the mixer to high speed and beat until soft peaks form. Then slowly add the hot chocolate powder, mixing at a low speed until incorporated. Increase the mixer to high speed and beat until stiff peaks form.

Caramel Whipped Cream

1 T cold water
1 t gelatin
1 1/4 c heavy whipping cream
1 T light brown sugar
1/2 t caramel extract (or vanilla)
3 T caramel sauce
1/4 c powdered sugar

Chill mixing bowl and whisk again. Place 1 T cold water in a small bowl. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow gelatin to turn to a solid (about 2 – 3 min).  Melt the solid gelatin in the microwave for 3 – 5 seconds until it turns back to a liquid. Watch it closely! Set aside. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Pour liquid gelatin into the heavy cream and add the brown sugar. Continue to beat the heavy cream on medium-high speed until incorporated. Spoon the caramel sauce into the heavy cream and beat until well mixed. Reduce the mixer speed to low, slowly add the powdered sugar and mix until incorporated. Then increase the mixer to high speed and beat until stiff peaks form.

Topping (opt)

1 c heavy whipping cream
1/4 c hot chocolate powder (about 2 pkgs)
Caramel sauce for garnish

Chill the mixing bowl for 10 min. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Add powdered hot cocoa and continuing beating until stiff peak form.

Winter Solstice Brew (sidewalkshoes)

4 c brandy
2 star anise
1 8″ cinnamon stick
1 vanilla bean sliced lengthwise
4 small sweet navel oranges scrubbed, dried, and chopped into 4 – 6 pieces
24 black peppercorns

Combine all the ingredients in a clean, odor free wide-mouthed glass jar (all the better if you have a wonderful old canning jar).  Label the jar, cap it tightly and store in a cool, dark place for 2 weeks, shaking daily. Strain through a fine mesh strainer or coffee filter.  Return the infusion to it’s jar, recap it, put it back in a cool, dark place, and let it continue to mellow for 3 more weeks. Refrigerate or store in a cool dark pantry almost indefinitely!

No Bake Triple Layer Lemon Pudding Pie (togetherasfamily)

1 graham cracker or shortbread pie crust
2 3.4 oz pkgs lemon instant pudding
2 c whole milk
1 T fresh lemon juice (about 1 lemon)
1 1/2 c heavy whipping cream
3 T powdered sugar

Combine lemon instant pudding mix, whole milk and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 min). Spread 1 1/2 c onto the prepared crust. Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender until stiff peaks form. This takes about 5 min. Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust. Top the pie with the remaining whipped cream. Cover with the enclosed lid and let refrigerate for at least 3 – 4 hours before serving. For best results make the night before and let it sit in the fridge overnight. Note: (Can sub an 8 oz tub of Cool Whip. Combine half of it with the remaining lemon pudding mix and the other half for the top layer of the pie. To speed up whipping the cream, place the bowl and beaters in the freezer for about 15 min to get ice cold. The colder the better as it will speed up the process of whipping the cream (usually 2 – 3 min instead of 5 min or more).

Raleigh Tavern Gingerbread Cookies makinghistorynow)

1 c sugar
2 t ginger
1 t nutmeg
1 t cinnamon
1 t salt
1 1/2 t baking soda
1 c butter, softened
1/2 c evaporated milk
1 c molasses
4 c flour, sifted

Preheat oven to 375 F. Spray cookie sheets with cooking spray or line with parchment. Set aside. Add sugar, ginger, nutmeg, cinnamon, salt and baking soda in a large bowl. Mix on low speed until well combined. Add softened butter, evaporated milk and molasses. Mix again until completely combined, starting on the lowest speed so that the liquid doesn’t splash out of the bowl. Gradually increase the speed until the butter and sugar are creamed together and completely smooth. Put mixer back on low speed and add the flour 1 c at a time, stirring constantly until the flour is completely incorporated.
The dough should be stiff enough to handle without sticking to your fingers, so if it’s still too soft and sticky, add up to 1/2 c additional flour, as needed. When the dough is smooth, roll it out to 1/4″ thickness on a very well-floured surface. Use a cookie cutter or a round 3″ biscuit cutter to cut the gingerbread into desired shapes. Place shapes onto prepared baking sheets. Bake for 10 – 12 min or until slightly golden brown but still soft. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Yield: 24 cookies.

Heinz Chili Sauce Copycat (geniuskitchen)

1  6 oz can quality tomato paste
1⁄2 c water
1⁄2 c light corn syrup
1⁄2 c distilled white vinegar
1 T minced onion flakes
1 t unseasoned sweet chili powder
1 t plain salt
1⁄2 t Worcestershire sauce
1⁄4 t ground allspice
1⁄8 t ground cloves
1⁄8 t garlic powder
1⁄8 t red chili pepper flakes
1⁄8 t white pepper

Whisk all ingredients well in a medium bowl. Simmer sauce in a small saucepan over low heat until proper/desired consistency is reached (sauce should be as thick as possible, while retaining viscosity); Taste sauce; Season to taste with a pinch of salt salt or more if necessary (flavor should be a balance between savory, salty, sweet and sour). Remove from heat and allow to cool completely. Pour sauce into a squeeze bottle and serve. Refrigerate unused portion in sealed squeeze bottle. Yield: 1 1/2 cups.

Strawberry Julius Copycat (geniuskitchen)

1 c strawberry, sliced
1⁄2 t vanilla
1 c water
1⁄4 c sugar
3 egg whites
1 c ice

Blend all ingredients in a blender on high or 1-2 minutes. Serves 2

Outback Blue Cheese Salad Dressing Copycat (geniuskitchen)

1 c mayonnaise
2 T buttermilk
1 T crumbled blue cheese (or more to taste)
1⁄8 t fresh coarse ground black pepper
1⁄8  onion powder
1⁄8 t garlic powder

Mix all ingredients together by hand in a small bowl until smooth. Cover and chill for 30 min before serving. Yield: 1 cup.

Copycat Green Giant Niblets Corn in Butter Sauce (geniuskitchen)

2  16 oz bags frozen corn (yellow “or” shoepeg white, any brand)
2 t salt
1⁄2 c butter, cut up
1 t sugar
1 c water
1 1⁄2 t cornstarch

Add corn to large sauce pan along with all ingredients except water and cornstarch. Stir corn mix over medium heat until butter is melted. Combine water and cornstarch and stir until cornstarch is dissolved. Slowly add water to corn in sauce pan, stirring constantly. Reduce heat to simmer and stir until sauce thickens. Let simmer, stirring occasionally until corn is tender, about 10 min. Serves 10 – 12.

Copycat Pampered Chef Cinnamon Plus Mix (geniuskitchen)

6 T ground cinnamon
1 T ground allspice
1 T dried orange peel
2 t ground nutmeg
1 t ground cloves
1⁄2 t ground ginger

In a medium bowl, combine all ingredients. Store in an air tight container. Use this mix in recipes that call for the ingredients above (like for all cinnamon needs.) If a recipe calls for the spices add up all of the measurments and just put in the same amount of this blend. It tastes great used in cinnamon and sugar for toast and in cinnamon rolls.

Pan Fried Seasoned Tilapia (geniuskitchen)

2 T flour
2 T paprika
1 T onion powder
1 t garlic powder
1 t oregano
1 t thyme
1⁄2 t black pepper
1⁄2 t salt
1⁄4 c butter, for frying
4 – 6 tilapia fillets, frozen

Thaw frozen fillets in the package, in a bowl of warm water or sink for approx 10 min. Meanwhile combine spices in a bowl. Dip thawed Tilapia in spices and pan fry in butter on medium for approx 5 min each side. Serves 4.

Cinnamon Coffee Cake (geniuskitchen)


2⁄3 c butter
1⁄2 c packed brown sugar
1 c sugar
2 eggs, beaten
2 c flour
1 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1 c buttermilk

Cream together butter and sugars. Add beaten eggs and mix well. Sift together all dry ingredients. Add to creamed mix alternately with buttermilk. Pour into greased and floured 9 x 13″ pan. Sprinkle topping over the batter. Can bake immediately or cover with foil and refrigerate overnight. Remove foil and bake at 350° F for 35 min or until cake tests done.


1⁄2 c packed brown sugar
1⁄2 c chopped nuts
1⁄2 t cinnamon

Mix together.


Gingerbread Drop Cookies (geniuskitchen)

1 c shortening
1 1⁄2 c packed brown sugar
1 1⁄2 t baking soda
1 1⁄2 t ginger
1 1⁄2 t cinnamon
1⁄4 t clove
1⁄3 c molasses
2 large eggs
1 T milk
3 1⁄2 c flour
1⁄2 c raisins
1⁄2 c chopped pecans or walnuts

In a large mixing bowl beat shortening with an electric mixer on medium to high speed. Add brown sugar, baking soda, ginger, cinnamon and cloves. Beat until well combined. Beat in molasses, eggs and milk until well mixed. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in raisins and nuts. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake in a 375° F oven for about 8 min or until bottoms are lightly browned. Remove from pans and cool on wire racks.

Sausage and Cheese Egg Puffs (kitchengenius)

4 large mushrooms, sliced
4 green onions, chopped
1 T & 1/2 c butter, divided
1⁄2 c flour
1 t baking powder
1⁄2 t salt
10 eggs, lightly beaten
4 c shredded monterey jack cheese
1 c crumbled pork sausage, fully cooked and drained well
2 c shredded cheddar cheese

In a skillet, saute the mushrooms and onions in 1 T butter until tender. Set aside. In same skillet brown and crumble the sausage. Drain well on paper towels. In a large bowl combine the flour, baking powder and salt. In another bowl combine eggs and cheeses. Melt remaining butter; add to egg mix. Stir into dry ingredients along with, sausage crumbles and mushroom mix. Fill greased muffin cups 3/4 full. Bake at 350 F for 35 – 40 min or until a knife inserted near the center comes out clean. Carefully run a knife around the edge of each muffin cup before removing. Yield: 30 puffs. Note to Me: Can also bake in a baking dish in the oven.

Dr. Pat’s Hot Toddy Cold Remedy (geniuskitchen)

1 very hot c water
1 tea bag (good dark Tea, Green Tea or Chamomile will work too)
2 oz whiskey (like Jack Daniels)
1 T honey
1 t lemon juice (can use the stuff in the plastic lemon)
1 slice fresh lemon (opt)

Place the whisky and tea bag in a large microwave safe mug with hot water. Microwave if it’s not hot enough until it is piping hot, but not boiling. Add honey. Steep tea as you like it. Add lemon juice and stir well. Add the lemon slice and serve.