Cornbread Salad

1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Directions
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.

Cornbread:
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional
Preheat oven to 375 degrees F.

Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.

Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.

Yield: 8 servings

Pineapple Blueberry Crunch Cake

Ingredients
3/4 cup butter, plus more for dish
1 (20-ounce) can crushed pineapple, in juice
1 (20-ounce) can blueberry pie filling
1 (18.25-ounce) box yellow cake mix
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F. Butter a 13 by 9-inch casserole dish.

Melt 3/4 cup butter in saucepan over low heat.

Pour the pineapple with juice into the casserole dish and evenly spread blueberry pie filling on top. Cover with dry yellow cake mix and top with pecans. Drizzle with melted butter and bake for 35 to 45 minutes.

Grilled Peach Salad

Ingredients
Dressing:
3 tablespoons rice wine vinegar
1 tablespoon Dijon mustard
1/3 cup olive oil
1/2 teaspoon salt
Salad:
3 peaches, pits removed and cut into wedges
1 tablespoon olive oil
1 teaspoon salt
5 cups mesclun greens mix
1/2 cup chopped pecans
1/3 cup crumbled feta cheese
Directions
Preheat a grill pan to medium-high heat.

Dressing:
Combine the rice wine vinegar and Dijon in a small bowl. Slowly pour the olive into the bowl, whisking constantly to emulsify. Season with salt.

Salad:
Place the peaches in a bowl and drizzle with olive oil. Sprinkle with salt and toss well. Place on the grill and cook for 1 to 2 minutes on each side.

Place the mesclun mix in a large bowl. Add chopped pecans, feta, and cooked peaches. Drizzle salad with dressing and toss to coat.

Fried Egg and Avocado Sandwich

Ingredients
4 slices bacon
2 tablespoons butter, room temperature
4 slices wheat bread, toasted
4 ounces cream cheese, room temperature
1 teaspoon minced fresh parsley leaves
1 teaspoon minced green onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large eggs
4 slices tomato
1/2 avocado, peeled, pitted, and sliced
Directions
In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan, and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.

Spread butter over each side of bread. Place 4 slices of bread, butter side down, on skillet over medium heat. Flip bread and toast the other side. Remove to serving plates.

In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice.

In same small skillet, fry the eggs in reserved bacon grease over medium-low heat. Crack the yolks and flip. Place each egg on top of 2 pieces of toast. Cover each egg with 2 slices of bacon, 2 slices of tomato, and 2 slices of avocado. Top with another piece of toast and serve immediately.

Malted Marshmallow White Chocolate Royale

Ingredients
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup malted milk powder
1 (4-ounce) bar white chocolate, chopped
1/4 cup marshmallow creme
1 tablespoon vanilla extract
Whipped cream, for topping
Directions
In a medium saucepan, combine all ingredients, except vanilla extract and whipped cream, and cook over medium-low heat, stirring constantly, until chocolate has melted. Add vanilla extract. Reduce heat to low and keep warm. When ready to serve, top each serving with whipped cream.

Green Tomato Pie

Ingredients
Crust:
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
3/4 cup butter-flavored shortening (recommended: Crisco)
1/2 cup cold water
Filling:
1 1/4 cups sugar
2 tablespoons tapioca flour
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup raisins
5 green tomatoes, or enough to fill pie crust, thinly sliced
Glaze:
1 slightly beaten egg white
Sugar, for sprinkling
Directions
For the crust:

Sift together flour, salt, sugar, and baking powder into a bowl. Cut shortening into flour mixture with a pastry cutter or fork until mixture resembles cornmeal. Stir in 1/4 cup of the cold water, then add remaining 1/4 cup and mix until combined. Cover dough and allow it to rest in refrigerator for 30 minutes.

Divide dough in half. Place on lightly floured board and pat out. Using a rolling pin, roll out 1 piece of dough to the size of a 9-inch pie pan. Put crust in pan and trim off excess dough around the edge. Roll out second ball of dough for pie crust top.

For the filling:

Preheat oven to 350 degrees F.

Mix sugar, tapioca, zest, cinnamon, nutmeg, and raisins in a large bowl. Lay tomato slices in pie crust. Sprinkle mixture over tomatoes. (Overlapping will occur but tomatoes will shrink in size when baked.) Gently lay top pie crust over filling, tucking in the extra crust around the edges. Pinch dough with fingers or butter knife to seal edges. Using a knife, make 4 to 6 slits in top of crust to allow steam to escape. Brush top with egg white and sprinkle with a little sugar to give your crust a shine.

Place pie in the preheated oven and bake for 25 minutes. Reduce temperature to 350 degrees F. and continue to bake for 20 more minutes. Cool on wire rack.

*Cook's Note: If your pie looks ready to "spew out," open oven door for about 2 minutes.

Creamy Hash Brown Casserole

Ingredients
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Directions
Preheat oven to 350 degrees F. Lightly butter a casserole dish.

In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

Sweet Potato Home Fries

Ingredients
2 tablespoons vegetable oil
4 sweet potatoes, peeled and cubed
Salt
Sugar
Directions
Preheat oil in large cast iron skillet or deep-fryer.

Place sweet potatoes in a large saucepan and cover with cold water. Bring to a boil, reduce heat, and cook until slightly tender, about 10 minutes. Drain the sweet potatoes well in a colander.

Add sweet potatoes to skillet or deep-fryer. Cook undisturbed for 5 to 6 minutes until nice and crisp. Garnish with sugar or salt, to taste.

Smothered Pork Chops

Ingredients
4 center-cut pork chops, 1-inch thick
Salt and freshly ground black pepper
Ground cayenne pepper
2 tablespoons butter
1/4 cup all-purpose flour, spread on a plate
2 medium green bell peppers, stemmed, cored, and membranes removed, cut into strips
2 yellow onions, trimmed, cut lengthwise
3 cloves garlic, minced
2 cups chicken broth
2 to 3 dashes Worcestershire sauce
Directions
Trim the excess fat from the chops and season well with salt, pepper, and cayenne. Melt the butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate.

Add the bell peppers and onions, to the skillet, and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.

Carrot Cake

Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans, optional
Directions
Frosting:

2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

Herbed Monkey Bread

1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
1 cup grated Parmesan, plus more for sprinkling
2 teaspoons dried Italian seasoning
2 packages biscuits
Directions
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.

In a small bowl, combine cheese and Italian seasoning.

Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.

Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.

Sweet Sausages

Ingredients
1 (16-ounce) package smoked sausage
1 1/2 cups maple syrup
Directions
Cut sausage into 1-inch rounds. Place in large skillet over medium heat and add the maple syrup. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Serve piping hot.

Cook's Note: Sausages can be cooked in a crock-pot on low for 2 hours.

Orange Coffee Cake

Ingredients
2 tablespoons butter, melted, plus more for pan
1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts
1/3 cup granulated sugar
2 teaspoons orange zest
Glaze:
1/2 cup confectioners' sugar
2 ounces cream cheese, softened
2 tablespoons orange juice, or more as necessary
Directions
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.

Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.

In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.

Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.

Celery Root Mashed Potatoes

Ingredients
6 (about 3 pounds) medium russet potatoes, peeled and diced
Salt
1 (about 1 1/4 pounds) large celery root, peeled and diced
4 tablespoons unsalted butter, softened, divided
1 cup heavy cream, divided
Freshly ground black pepper
Directions

In a large, heavy-bottomed pot add enough water to completely cover the potatoes. Bring the water to a boil over medium-high heat. Add and the potatoes and a large pinch of salt. When the water returns to a boil, reduce heat to a simmer, and cook until tender, about 30 minutes.

Meanwhile, put the diced celery root in a saucepan with enough water to cover, bring to a boil, loosely cover, and reduce the heat to a simmer. Cook until tender, about 30 minutes. It should be the same consistency as the cooked potatoes.

Drain the potatoes. Put them through a ricer and add 2 tablespoons of the butter and half the cream.

Drain the celery root and put it in a blender with the remaining 2 tablespoons of butter and remaining cream. *Puree until smooth, using care, as the puree will be very hot.

Add the celery root puree to the potatoes and mix well. Lightly season with salt and pepper. .

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Black-Eyed Pea Dip

Ingredients
2 (15-ounce) cans black-eyed peas, drained
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can spicy canned tomatoes, chopped
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 to 3 tablespoons chopped fresh jalapeno pepper
1/4 cup chopped yellow onion
1 (4-ounce) jar chopped pimentos, drained
Corn chips, for serving
Dressing:
1/2 cup red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1/4 teaspoon sugar
Pinch dried oregano
1/2 cup olive oil
1/2 cup vegetable oil
Directions
In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green, and jalapeno peppers, onion, and pimentos.

In a glass jar with a tight-fitting lid, combine the wine and balsamic vinegars, salt, pepper, mustard, sugar, oregano, and olive and vegetable oils. Shake until the ingredients are blended.

Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time.

Mexican Cornbread

Ingredients
1 cup yellow cornmeal
1 cup sifted all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup whole milk or buttermilk
1/3 cup sour cream
1/4 cup vegetable oil
2 tablespoons chopped jalapenos, or to taste
Directions
Preheat oven to 425 degrees F.

Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.

Hot Chicken Salad

Ingredients
2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 cup grated sharp Cheddar
2/3 cup crushed potato chips
Directions
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

Chicken and Dumplings

Ingredients
Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water
Directions
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

Mexican Chicken

Ingredients
Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar
Directions
Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.

In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.

Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Conversion Tables

Conversion Tables


Baking Pan Substitutions
10” x 3 ½” Bundt = Two 8” x 2” Rounds
10” x 2” Round = 9” x 9” x 2” Square
Standard 12-Cup Muffin Tin = 8 ½” x 4 ½” x 2 ½” Loaf OR 9” x 1 ½” Round OR 8” x 8” x 1 ½” Square
10” x 2” Round = 9” x 9” x 2” Square
9” x 2” Round = Two 8” x 1 ½” Rounds OR 10” x 15” x 1” Jelly Roll OR 8” x 8” x 2” Square

NOTE: BAKING TIMES WILL VARY BASED ON PAN SIZE. FOR EXAMPLE, DEEPER PANS REQUIRE LONGER BAKING TIMES!


STAGE OF CANDY: TEMPERATURE:
Dark Caramel 350-360 degrees F
Medium Caramel 338-350
Light Caramel 320-338
Hard Crack 300-310
Soft Crack 270-290
Hard Ball 250-266
Firm Ball 244-248
Soft Ball 234-340
Thread 223-234

Weight & Measures

1 Tablespoon = 3 Teaspoons
1/8 Cup = 2 Tablespoons
¼ Cup = 4 Tablespoons
1/3 Cup = 5 Tablespoons + 1 Teaspoon
½ Cup = 8 Tablespoons
2/3 Cup = 10 Tablespoons + 2 Teaspoons
¾ Cup = 12 Tablespoons
1 Cup = 48 Teaspoons OR 16 Tablespoons OR ½ Pint
8 Fluid Ounces = 1 Cup
1 Tablespoon Liquid = ½ Ounce
1 Pint = 2 Cups OR 16 Fluid Ounces
1 Quart = 2 Pints
4 Cups = 1 Quart
1 Gallon = 4 Quarts
16 Ounces = 1 Pound
8 Quarts = 1 Peck
4 Pecks = 1 Bushel

Food Weights & Measure

2 Tablespoons Butter = 1 Ounce
2 Cups Butter = 1 Pound
1 Square Baking Chocolate = 1 Ounce
1 Cup Grated Cheese = 4 Ounces
4 Cups Coarsely Chopped Nuts = 1 Pound
2 1/3 Cups Uncooked Rice = 1 Pound
1 Cup Uncooked Rice = 3 ½ Cups Cooked Rice
2 Cups Granulated Sugar = 1 Pound
2 ¼ Cups Packed Brown Sugar = 1 Pound
3 ½ Cups Sifted Confectioners’ Sugar = 1 Pound
1 Pound Raw Ground Meat = 2 Cups

Liquid Metric Equivalencies

Customary Metric
¼ Teaspoon 1.25 Milliliters
½ Teaspoon 2.5 Milliliters
1 Teaspoon 5 Milliliters
1 Tablespoon 15 Milliliters
1 Fluid Ounce 30 Milliliters
¼ Cup 60 Milliliters
1/3 Cup 80 Milliliters
½ Cup 120 Milliliters
1 Cup 240 Milliliters
1 Pint (2 Cups) 480 Milliliters
1 Quart (4 Cups) 960 Milliliters (.96 Liter)
1 Gallon (4 Quarts) 3.84 Liters


Dry Measure Equivalencies

1 Ounce (by weight) 28 Grams
¼ Pound (4 ounces) 114 Grams
1 Pound (16 ounces) 454 Grams
2.2 Pounds 1 Kilogram (1,000 Grams)


Oven Temperature Equivalencies

Fahrenheit Celsius
200 90
250 120
300-325 150-160
325-350 160-180
350-375 180-190
375-400 190-200
400-450 200-230
450-500 230-260

Some Kitchen Tips for Cooking

Unless specifically instructed not to do so, always preheat your oven to the temperature required.
Always beat eggs before adding sugar.
Combine dry ingredients together when baking.
Add flour and milk to egg mixture alternately, beginning and ending with the flour mixture. This will make for a lighter cake, muffin or biscuit.
To eliminate the odor from Collard Greens being cooked, add one washed, unshelled pecan to the collards pot before turning the stove on.
To see if an egg is fresh, place the uncracked egg in a glass of water. If it sinks to the bottom, it is fresh. If it floats, throw it out!
To make fluffier scramble eggs, beat in a small amount of water, instead of milk.
When baking a double-crust pie, brush the top layer lightly with milk for a shiny crust; for a sweet crust, sprinkle with granulated sugar or a mixture of sugar and cinnamon; for a glazed crust brush lightly with a beaten egg. If you place the pie on a hot cookie sheet in the oven during preheating, it will ensure that the bottom crust will bake through.
You can always substitute 1 2/3 cups all-purpose flour for 2 cups cake flour.
For muffin tins, if you don’t have enough batter to fill all the cups, pour a little water in to the empty cups. This will prevent the pan from scorching.
To sanitize cutting boards and countertops, use a mixture of 1 tablespoon bleach to 1 gallon of water.
Don’t throw away stale bread, cut it into cubes and bake for croutons, or throw it in the food processor and make breadcrumbs.
When picking crabmeat free of bits of shell, spread the crabmeat in a thin layer on a baking sheet and place in a 350 degree oven for about 10 minutes. This will make it easier to see the bits of shell.
When making meringue, always have the egg whites at room temperature, and be sure they’re free of any yolk. Make sure the bowl and beaters are spotless and free of grease.
If soup is too salty, drop a raw, whole, peeled potato into the soup. Serve from around it.
To get more juice from a lemon, pop it in the microwave for 30 seconds on high power.
When boiling crab, shrimp, or any other shellfish, add 1 tablespoon of vinegar to the water. This helps to loosen the meat from the shell.
Store eggs tapered side down for a longer shelf life.
Soak chicken in 1 tablespoon of baking powder with enough water to cover the chicken. Soak for 10 to 15 minutes to discourage bacteria. Rinse chicken and cook thoroughly.
When sautéing, always heat your pan before putting in the fat. This will temper the pan and reduce sticking.
When deep-fat frying, try adding 1 tablespoon of vinegar to the fat before heating. This will keep the food from absorbing too much of the fat.
Add 1 tablespoon of vinegar to beef stews to tenderize the meat.
When cooking green vegetables, add 1 teaspoon of lemon juice to the pot to help retain their color.
Don’t salt fresh corn during cooking; salt will toughen it. Salt the corn to taste after cooking.
Add a little oil to pasta water to keep the water from boiling over and the pasta from sticking together.
No buttermilk? Add 1 teaspoon distilled white vinegar to 1 cup fresh milk, let sour for 5 minutes.
Out of sweetened condensed milk? Make your own: Mix 6 cups whole milk with 4 1/2 cups sugar, 1 stick of butter, and 1 vanilla bean ( or 1 tablespoon vanilla). Cook over medium heat, reducing liquid, for 1 hour. Stir occasionally. Cool. Yields 4 1/2 cups. This can be stored covered in the refrigerator for several weeks. Cut recipe in half for immediate use.
Don't have any eggs for a baking recipe? Use 2 tablespoons of corn oil plus 1 tablespoon of water as a substitute.

Peanut Butter Haystacks

INGREDIENTS
1 cup butterscotch chips
1/2 cup peanut butter
1/2 cup salted peanuts
2 cups chow mein noodles
DIRECTIONS
Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together.
Stir peanuts and noodles gently into the melted peanut butter mixture.
Drop dough by forkfuls onto waxed paper. Cool until set.

Peanut Butter Bars

INGREDIENTS
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
DIRECTIONS
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares

The Whole Jar of Peanut Butter Cookiesp

"This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them!"

INGREDIENTS
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 egg
1 egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts

DIRECTIONS
In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

Oatmeal Peanut Butter Cookies

"These are so close to the Girl Scout oatmeal peanut butter cookies that you won't know the difference!"

INGREDIENTS
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream
DIRECTIONS
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.