Recipe Exchange

"This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well." Ingredients 2 1/4 cups all-purpose flour  3/4 cup white sugar  3/4 cup unsalted butter, cut into 1-inch pieces  1/2 teaspoon baking soda  1/2 teaspoon baking powder  1/4 teaspoon salt  3/4 cup sour cream  1 teaspoon almond extract  1 egg  1 (8 ounce) package cream cheese, softened  1/4 cup white sugar  1 egg  1/2 cup raspberry preserves  1/2 cup sliced almonds Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan. Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining

"Baked salmon makes an excellent main course!" Ingredients 3 tablespoons Dijon mustard  3 tablespoons butter, melted  5 teaspoons honey  1/2 cup fresh bread crumbs  1/2 cup finely chopped pecans  3 teaspoons chopped fresh parsley  6 (4 ounce) fillets salmon  salt and pepper to taste  6 lemon wedges Directions Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

"This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well." Ingredients 2 1/4 cups all-purpose flour  3/4 cup white sugar  3/4 cup unsalted butter, cut into 1-inch pieces  1/2 teaspoon baking soda  1/2 teaspoon baking powder  1/4 teaspoon salt  3/4 cup sour cream  1 teaspoon almond extract  1 egg  1 (8 ounce) package cream cheese, softened  1/4 cup white sugar  1 egg  1/2 cup raspberry preserves  1/2 cup sliced almonds Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan. Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining

"A friend of mine got this recipe while traveling in Italy. Chicken, mushrooms, and tortellini in rich cream sauce. Delicious! Serve sprinkled with parsley and cheese." Ingredients 1 (16 ounce) package refrigerated cheese tortellini  1 tablespoon vegetable oil  4 skinless, boneless chicken breast halves, cubed  3 tablespoons butter  1/2 pound sliced fresh mushrooms  1 pinch garlic powder, or to taste  2 cups heavy whipping cream  1/3 cup grated Parmesan cheese  3 tablespoons chopped fresh parsley  1 teaspoon salt Directions Bring a large pot of lightly salted water to a boil. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. Drain. Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat. Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powde

"Rotisserie chicken soft tacos made with homemade flour tortillas and pico de gallo." Ingredients 1 teaspoon vegetable oil  1 rotisserie chicken, meat removed and chopped  1 tablespoon chili powder  1 teaspoon cayenne pepper  salt and ground black pepper to taste  12 flour tortillas  2 cups pico de gallo salsa  1/2 cup shredded Mexican cheese blend Directions Heat vegetable oil in a skillet over medium heat; cook and stir chicken, chili powder, cayenne pepper, salt, and black pepper together in the hot oil until chicken is heated through, about 10 minutes. Spoon chicken mixture onto each tortilla and top with pico de gallo and Mexican cheese blend.

"I don't know what to say about this recipe other than it is decadent and addictive." Ingredients 2 cups chocolate sandwich cookie crumbs  2 tablespoons butter, melted  1/4 cup packed brown sugar  1 teaspoon ground cinnamon  2 pounds cream cheese, softened  1 1/4 cups white sugar  1/3 cup heavy whipping cream  2 tablespoons all-purpose flour  1 teaspoon vanilla extract  4 eggs  1 1/2 cups chocolate sandwich cookie crumbs  16 ounces sour cream  1/4 cup white sugar  1 teaspoon vanilla extract  1 cup heavy whipping cream  1 1/2 cups semisweet chocolate chips  1 teaspoon vanilla extract Directions Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour,

"This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake." Ingredients 2 cups all-purpose flour  1/4 cup unsweetened cocoa powder  2 cups white sugar  1 teaspoon baking soda  1 teaspoon ground cinnamon  1/2 cup margarine, softened  1/2 cup vegetable oil  1 cup water  1/2 cup sour milk  2 eggs  1 teaspoon vanilla extract Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

"These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels." Ingredients 1 cup butter  2 1/4 cups brown sugar  1 cup light corn syrup  1 (14 ounce) can sweetened condensed milk  1 teaspoon vanilla extract CHOCOLATE  1 pound milk chocolate  1 tablespoon butter Directions Grease an 8 x 8 inch square pan. In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan. When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm. Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Dip

"This bread is probably the best thing I make. Just finished making it and half a loaf is gone already while it was cooling. Using the bread machine to make the dough makes it so easy!" Ingredients 1 cup milk  2 eggs  1/4 cup butter  4 cups bread flour  1/4 cup white sugar  1 teaspoon salt  1 1/2 teaspoons active dry yeast  1/2 cup chopped walnuts  1/2 cup packed brown sugar  2 teaspoons ground cinnamon  2 tablespoons softened butter, divided  2 teaspoons sifted confectioners' sugar, divided (optional) Directions Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes. Mix walnuts, brown sugar, and cinnamon in a bowl. Divide dough in half and roll each half into a rectangle about 9x14 inches. Spread 1 tab

"My mom has been making this recipe since I was little. This dessert is a big hit at every barbecue and potluck I bring this to! Sometimes I use pecans instead of walnuts. This is great with coconuts, raisins, and dried cranberries, too!" Ingredients 1/2 cup butter, divided  1 (16 ounce) loaf day-old French bread, cut into 1-inch cubes  1 cup chopped walnuts  4 eggs  1 cup heavy cream  1 (14 ounce) can sweetened condensed milk  1 (14 ounce) can coconut milk  1 cup brown sugar  4 teaspoons vanilla extract  1/2 teaspoon ground cinnamon  1/4 teaspoon ground nutmeg  1/4 teaspoon ground allspice  1 pinch salt  4 very ripe bananas, mashed Directions Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread. Place the walnuts into a dry skillet over medium-low heat; cook and stir

"This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce." Ingredients 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness  2 teaspoons seasoning salt  6 slices bacon, cut in half  1/2 cup prepared yellow mustard  1/2 cup honey  1/4 cup light corn syrup  1/4 cup mayonnaise  1 tablespoon dried onion flakes  1 tablespoon vegetable oil  1 cup sliced fresh mushrooms  2 cups shredded Colby-Monterey Jack cheese  2 tablespoons chopped fresh parsley Directions Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion

"My favorite sports pub serves this, and I've come up with a simple and delicious home version. Many local restaurants sell wing sauce, and most grocery stores carry it near the steak and BBQ sauces. It's rich, so serve in squares as an appetizer. Serve ranch dressing, celery, and carrot sticks on the side. Enjoy!" Ingredients 1 (14 ounce) package prebaked pizza crust (such as Boboli®)  1 cup diced cooked chicken breast  3 tablespoons Buffalo wing sauce  1/2 cup Buffalo wing sauce  1 (4 ounce) package crumbled blue cheese  1 stalk celery, thinly sliced  1 cup shredded mozzarella cheese Directions Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil. Place pizza crust on the prepared baking sheet. Mix chicken and 3 tablespoons wing sauce together in a bowl until evenly coated. Spread 1/2 cup wing sauce on the pizza crust; top with blue cheese, chicken mixture, and celery. Cover pizza with mozzarella cheese. Bake in

"Jimmy's specially seasoned ground beef, refried beans, salsa and cheese layered in a deep dish style. A tasty and easy Mexican-style pizza with a flour tortilla crust I whipped up because I had the stuff to make it!!" Ingredients 1/2 pound ground beef  1 medium onion, diced  1 clove garlic, minced  1 tablespoon chili powder  1 teaspoon ground cumin  1/2 teaspoon paprika  1/2 teaspoon black pepper  1/2 teaspoon salt  1 (16 ounce) can refried beans  4 (10 inch) flour tortillas  1/2 cup salsa  1 cup shredded Cheddar cheese  1 cup shredded Monterey Jack cheese  2 green onions, chopped  2 roma (plum) tomatoes, diced  1/4 cup thinly sliced jalapeno pepper  1/4 cup sour cream (optional Directions Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray. Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, pap

"Classic chili dogs with shredded cheese and sliced green onions are ready to eat in just minutes." Ingredients 8   beef franks 8   hot dog buns, split 1 (15 ounce) can   HORMEL® Chili No Beans, heated Shredded cheese Sliced green onions   (optional) Directions Cook franks according to package directions. Place franks in buns; spoon hot chili over franks. Top with cheese, and green onions, if desired.

"Spinach, tomatoes, and mushrooms mingle with tangy feta cheese in this quick and easy dish for a summer night or anytime." Ingredients 1 (8 ounce) package penne pasta  2 tablespoons olive oil  1/2 cup chopped onion  1 clove garlic, minced  3 cups chopped tomatoes  1 cup sliced fresh mushrooms  2 cups spinach leaves, packed  salt and pepper to taste  1 pinch red pepper flakes  8 ounces feta cheese, crumbled Directions Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

"If you'd never heard about pizza before and someone served this to you, I think you'd really enjoy it. Texture aside, the flavor of this final product was very pizza-like, and I'll be doing further experiments to be sure." Ingredients 1 head cauliflower, cored and separated into florets  1/2 cup water  1/2 teaspoon salt  2 ounces fresh goat cheese  1/2 ounce finely grated Parmigiano-Reggiano cheese  1 large egg  1 pinch cayenne pepper, or to taste Directions Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Puree cauliflower in a food processor until finely ground. Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely. Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp. Stir caulifl