Recipe Exchange

"I never liked peppermint bark until I tried this recipe. The soft ganache center contrasts perfectly with the crunchy peppermints." Ingredients 20 ounces   white chocolate, coarsely chopped, divided 30   peppermint candies, crushed, divided 10 ounces   dark chocolate, coarsely chopped 6 tablespoons   heavy cream 1 teaspoon   peppermint extract Directions Line a 9x12 inch baking pan with aluminum foil or parchment paper. Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes. Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted

"Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self." Ingredients 1 pound   sweet Italian sausage, sliced 3/4 pound   lean ground beef 1/2 cup   minced onion 2 cloves   garlic, crushed 1 (28 ounce) can   crushed tomatoes 2 (6 ounce) cans   tomato paste 2 (6.5 ounce) cans   tomato sauce 1/2 cup   water 2 tablespoons   white sugar 1 1/2 teaspoons   dried basil 1/2 teaspoon   fennel seed 1 teaspoon   Italian seasoning 1/2 teaspoon   salt 1/4 teaspoon   ground black pepper Directions In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, sti

"Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!" Ingredients 1/2 cup   butter 3 cloves   garlic, chopped 1 small   onion, chopped 1 (10 ounce) package   frozen chopped spinach, thawed and drained 1 (4.5 ounce) can   mushrooms, drained 1 (6 ounce) package   herb and garlic feta, crumbled 1 (8 ounce) package   shredded Cheddar cheese salt and pepper to taste 1 (9 inch)   unbaked deep dish pie crust 4   eggs, beaten 1 cup   milk salt and pepper to taste Directions Preheat oven to 375 degrees F (190 degrees C). In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust. In a m

"This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days." Ingredients 1 cup   uncooked couscous 1 1/4 cups   chicken broth 3 tablespoons   extra virgin olive oil 2 tablespoons   fresh lime juice 1 teaspoon   red wine vinegar 1/2 teaspoon   ground cumin 8   green onions, chopped 1   red bell pepper, seeded and chopped 1/4 cup   chopped fresh cilantro 1 cup   frozen corn kernels, thawed 2 (15 ounce) cans   black beans, drained salt and pepper to taste Directions Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat. Fluff the couscous well, breaking up a

"The ultimate in finger food! These roll-ups are the perfect pre-game warm-up snack for the whole gang. Ingredients 1 (14 ounce) package Johnsonville® Beddar with Cheddar Sausage 1 small   onion, thinly sliced 1 tablespoon   olive oil 1 (8 ounce) tube   refrigerated crescent rolls 2 tablespoons   coarse ground mustard Directions In a small skillet, saute onion in oil until golden brown; cool slightly. Unroll crescent dough and separate into triangles. (Please note: there will be two extra triangles that may be used to make dinner rolls.) Spread 1 teaspoon of mustard on each triangle. Divide onions equally on the triangles, and place one link on the wide end of each triangle. Carefully roll-up. Place on an ungreased baking sheet. Bake at 350 degrees F for 15 to 18 minutes or until golden brown. Serve hot.

"A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable." Ingredients 3/4 teaspoon   salt 1/4 teaspoon   black pepper 1/4 teaspoon   cayenne pepper 1/8 teaspoon   paprika 1/4 teaspoon   garlic powder 1/8 teaspoon   onion powder 1/4 teaspoon   dried thyme 1/4 teaspoon   dried parsley 4   boneless, skinless chicken breast halves 2 tablespoons   butter 1 tablespoon   olive oil 2 teaspoons   garlic powder 3 tablespoons   lime juice Directions In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coa

"A great snack and appetizer to bring to any party! I have so many people requesting I make these every time we come over!" Ingredients 1 (8 ounce) package   cream cheese, softened 18 slices   thinly sliced salami 18   slices pepperoncini peppers, drained, or to taste Directions Spread about 1 1/2 teaspoon softened cream cheese over a slice of salami; top with 1 to 3 slices of pepperoncini pepper. Roll the salami around the cheese and pepper; secure with toothpick. Repeat with remaining ingredients; serve immediately.

"A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better." Ingredients 2 cups   packed brown sugar 1 cup   vegetable oil 1 1/2 cups   solid pack pumpkin puree 2   eggs 3 cups   all-purpose flour 1 teaspoon   salt 1 teaspoon   baking powder 1 teaspoon   baking soda 1 teaspoon   vanilla extract 1 1/2 tablespoons   ground cinnamon 1/2 tablespoon   ground ginger 1/2 tablespoon   ground cloves 1   egg white 2 tablespoons   milk 1 teaspoon   vanilla extract 2 cups   confectioners' sugar 3/4 cup   shortening Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well. Drop dough by heaping teaspoons onto the prepared baking sh