Mexican Corn Bread Casserole with Turkey

Cranberry Macadamia Nut Bark

1 . Line one 10x15 inch cookie sheet with aluminum foil.

2 . Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.

3 . Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.

Vegan Apple Brown Betty

1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with shortening.

2 . Mix apples, white sugar, and cinnamon together in a bowl. Spread in the bottom of the baking dish.

3 . Combine brown sugar, self-rising flour, oats, and vegetable oil in a large bowl. Crumble over apples in the baking dish.

4 . Bake in the preheated oven until top is crisp and golden, 30 to 45 minutes.

Vegetarian Cheeseburger Pizza

1 . Preheat oven to 425 degrees F (220 degrees C). Grease a 12-inch pizza pan.

2 . Whisk together mayonnaise, ketchup, and hot sauce in a small bowl.

3 . Heat oil in a large skillet over medium heat. Crumble burger patties into the skillet. Add onion; cook, stirring to break up patties, until crumbles are browned and onion is tender, 4 to 5 minutes.

4 . Roll dough to a 12-inch circle on a lightly floured surface, allowing dough to rest as necessary. Transfer to the prepared pizza pan, building up edges.

5 . Bake crust in the preheated oven for 8 minutes.

6 . Remove from the oven and spread mayonnaise mixture over crust. Sprinkle with 1/2 of the cheese. Top with burger mixture and remaining cheese. Bake until crust is brown and cheese is melted, about 15 minutes. Top with pickles and drizzle with mustard. Top with lettuce and tomatoes.

Sweet Potato Bread II

1 . Preheat oven to 350 degrees F (175 degrees C). Wash sweet potatoes, slice lengthwise and place on a lightly greased baking sheet. Bake in preheated oven until tender, about 30 minutes. Let cool, peel and mash.

2 . In a large mixing bowl, beat together sugar, eggs and oil. Stir in orange juice and 2 cups mashed sweet potatoes. In a separate bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Stir flour mixture into egg/sweet potato mixture until just combined. Fold in pecans if desired. Pour batter into prepared pans.

3 . Bake in preheated oven for 1 hour 25 minutes, or until golden brown and a toothpick inserted into center of a loaf comes out clean.

Blue Cheese Ball

1 . In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.

2 . The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.

Red Velvet Cake III

1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.

2 . Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.

3 . Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.

4 . Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.

Mexican Bean Salad

1 . Combine beans, bell peppers, corn, and red onion in a large bowl.

2 . Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.

3 . Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

Roasted Mushroom Soup

1 . Preheat the oven to 400 degrees F (200 degrees C).

2 . Mix mushrooms, 1 clove minced garlic, rosemary, and salt together in a bowl. Drizzle olive oil over the mushroom mixture and toss to coat evenly; transfer to a baking sheet.

3 . Roast mushrooms in the preheated oven until golden brown, about 15 minutes.

4 . Meanwhile, melt butter in a large saucepan over medium heat. Stir onions, remaining cloves minced garlic, and thyme into melted butter; cook and stir until onions are completely soft, 7 to 10 minutes.

5 . Combine mushroom mixture and onion mixture in the bowl of a blender or food processor with about 1/2 of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir remaining heavy cream, chicken broth, milk, and black pepper through the blended mixture. Bring the soup to a simmer and cook until the flavors are thoroughly combined, at least 15 minutes.

Eggless Sweet Potato Casserole

1 . Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish and set aside.

2 . Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into prepared casserole dish.

3 . Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot.

Fajita

1 . Combine olive oil, soy sauce, chopped garlic, lime juice, hot pepper and salt to taste.

2 . Put the meat in the resulting sauce and marinate for about an hour.

3 . Fry the meat in a dry pan until cooked.

4 . Fajita served with tomato-spicy sauce and bread cakes or pita bread.

5 . Bon Appetit!!!

6 . Cut the meat into large pieces.

Salad with Squid and Rice Color Mix

1 . Boil rice in salted water.

2 . Cut the calamari into thin strips, dice the apple into small cubes. Combine with cooked and cooled rice

3 . Shred the greens and cut the boiled egg into small cubes. Combine with the salad.

4 . Prepare the dressing: mix the cottage cheese, mustard, oil (you can take any flavorful oil - linseed, olive, sunflower). Add pepper and salt to taste. Combine the dressing with the salad. Let it stand in the fridge for at least half an hour.

5 . Bon appetit to all!!!

Maple-Vanilla Syrup

1 . Place the white sugar, brown sugar, corn syrup, and water in a saucepan over medium-high heat. Bring mixture to a boil, reduce heat to medium, cover pan, and simmer 8 minutes. Stir in maple extract and vanilla. Cool completely, then pour into glass jars, cover, and refrigerate.