Honey Nut Brie

Source: http://www.justapinch.com/recipe/lovinspoonful/elegant-but-simple-honey-nut-glazed-brie/cheese-appetizer

Honey Nut Brie Recipe

By Carey Published: July 29, 2012

  • Yield: 12-15 Servings
  • Prep: 15 mins
  • Cook: 10 mins
  • Ready In: 25 mins

Source: http://www.justapinch.com/recipe/lovinspoonful/elegant-but-simple-honey-nut-glazed-brie/cheese-appetizer

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Place round Brie cheese in a shallow baking dish or pie plate, greased. Set aside.
  3. Meanwhile in saucepan: melt butter, add brown sugar, cinnamon and honey stir together. Add nuts. Cook 2 minutes, stirring constantly, bringing to bubbly and hot.
  4. Pour evenly over brie cheese. Bake 350 degrees for 10 minutes or when brie is melted completely inside. Slice brie open so the cheese oozes out.
  5. Serve with sliced apples and cinnamon graham crackers broken in medium pieces.

Famous Butter Chicken

Source: http://allrecipes.com/recipe/famous-butter-chicken/

Famous Butter Chicken Recipe

By Carey Published: July 29, 2012

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 40 mins
  • Ready In: 55 mins

Source: http://allrecipes.com/recipe/famous-butter-chicken/

Ingredients

Instructions

  1. Preheat oven to 375 degrees F.
  2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
  3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
  4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Shrimp Yum Yum

Source: John Leffingwell

Shrimp Yum Yum Recipe

By Carey Published: July 29, 2012

  • Yield: However much shrimp you use

Source: John Leffingwell

Ingredients

Instructions

  1. Peel and rinse shrimp.
  2. In a bowl combine next 9 ingredients. Roll the shrimp in butter and then dip into mixture covering shrimp completely. Add shrimp to a skewer.
  3. Grill for a few minutes.

Southern Biscuits (Weight Watchers)

Source: http://www.thatsmyhome.com/healthy/weight-watchers/southern-biscuits.htm

Southern Biscuits (Weight Watchers) Recipe

By Carey Published: July 29, 2012

  • Yield: 12 biscuits (12 Servings)
  • Prep: 30 mins
  • Cook: 20 mins
  • Ready In: 50 mins

Source: http://www.thatsmyhome.com/healthy/weight-watchers/southern-biscuits.htm

Ingredients

Instructions

  1. Preheat oven to 450 degrees.
  2. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)
  3. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
  4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
  5. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
  6. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Paula Deen’s Blonde Brownies

Source: http://www.sugarpiesfood.com/2010/01/paula-deens-blonde-brownies.html

Paula Deen’s Blonde Brownies Recipe

By Carey Published: July 29, 2012

  • Yield: 12 Servings
  • Prep: 10 mins
  • Cook: 30 mins
  • Ready In: 50 mins

Source: http://www.sugarpiesfood.com/2010/01/paula-deens-blonde-brownies.html

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Beat eggs and butter together and add sugar. Gradually add flour and mix well. Stir in vanilla. Fold in nuts (optional) and chocolate chips.
  3. Bake in greased and floured 9x13 pan for 25 to 30 minutes. Allow to cool, cut and serve.

Christmas Wreath Cookies

Source: http://allrecipes.com/recipe/christmas-wreaths/

Christmas Wreath Cookies Recipe

By Carey Published: July 29, 2012

  • Yield: 18 Servings
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 30 mins

Source: http://allrecipes.com/recipe/christmas-wreaths/

Ingredients

Instructions

  1. Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
  2. Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

Broccoli Cheese Casserole

Source: Cathy Reinhardt (Memaw)

Broccoli Cheese Casserole Recipe

By Carey Published: July 29, 2012

  • Yield: 8-10 Servings
  • Prep: 30 mins
  • Cook: 20 mins
  • Ready In: 50 mins

Source: Cathy Reinhardt (Memaw)

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cook and drain broccoli. Do not overcook, leave broccoli a tad raw.
  3. While broccoli is cooking, melt Velveeta cheese over low heat. Add a little milk to thin.
  4. Put drained broccoli into a casserole dish. Toss in crumbled Ritz crackers with broccoli. Drizzle with melted butter. Pour melted cheese over top.
  5. Back for 20 minutes at 350 degrees F.

The Ultimate Cheesecake

Source: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe/index.html

The Ultimate Cheesecake Recipe

By Carey Published: July 22, 2012

  • Yield: 1 cake (6-8 Servings)
  • Prep: 30 mins
  • Cook: 45 mins
  • Ready In: 5 hrs 45 mins

Source: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe/index.html

Ingredients

Instructions

  1. To make the crust: Preheat the oven to 325 degrees F.
  2. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  3. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  4. To make the cake filling: In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  5. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  6. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
  7. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
  8. To make the Warm Lemon Blueberry topping: In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Pumpkin Pie Cake

Source: http://www.myrecipes.com/recipe/pumpkin-pie-cake-10000001120310/

Pumpkin Pie Cake Recipe

By Carey Published: July 22, 2012

  • Yield: 16 slices (16 Servings)

Source: http://www.myrecipes.com/recipe/pumpkin-pie-cake-10000001120310/

Ingredients

Instructions

  1. Preheat oven to 350°.
  2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.
  3. Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.
  4. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.
  5. To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.
  6. Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.
  7. Note: Pumpkin-pie spice is a combination of warm spices: cinnamon, ginger, nutmeg, allspice, cloves, and mace. Use it to enliven applesauce, vanilla ice cream, or tea.