Ingredients:
- 15 g butter
- 100 g almonds, blanched and slivered
- 455 g spinach, rinsed and torn into bite-size pieces
- 120 g dried cranberries
- 20 g toasted sesame seeds
- 8 g poppy seeds
- 100 g white sugar
- 7 g minced onion
- 0.6 g paprika
- 60 ml white wine vinegar
- 60 ml cider vinegar
- 120 ml vegetable oil
Directions:
- In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
- In a large bowl, combine the spinach with the toasted almonds and cranberries.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Ingredients:
- 28.4 g onion soup mix
- 60 ml ketchup
- 25 g brown sugar
- 10 ml prepared horseradish
- 5 g chili powder
- 1135 g ground beef
- 10 slices process American cheese
- 10 hamburger buns, split
Directions:
- In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; mix well. Shape into 10 patties. Grill, broil or pan-fry until the meat is no longer pink.
- Cut eyes, nose and mouth out of each cheese slice to create a jack-o-lantern. Place cheese on burgers; cook until cheese is slightly melted, about 1 minute. Serve on buns.
Ingredients:
- 511 g devil's food cake mix
- 165.2 g instant chocolate pudding mix
- 230 g sour cream
- 235 ml vegetable oil
- 4 eggs
- 120 ml warm water
- 335 g semisweet chocolate chips
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Ingredients
- 400 g chopped cauliflower
- 815 g pearl onions
- 300 g chopped red bell peppers
- 300 g chopped green bell peppers
- 250 g chopped celery
- 2 cucumbers - peeled, seeded and chopped
- 255 g carrots, chopped
- 475 ml vegetable oil
- 475 ml distilled white vinegar
- 1 (6 ounce) can tomato paste
- 3 g pickling spice, wrapped in cheesecloth
- 140 g black olives
- 140 g pitted green olives
- 625 g canned mushrooms
- 1.5 (6 ounce) cans tuna, drained and flaked
Directions
- In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
- In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
- In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
- Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
- Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.
Ingredients: 1 family sized package brownie mix (or make your favorite recipe) 1 can cherry pie filling 1 container of Cool Whip® Instructions: Bake brownies according to instructions. Cool. Spread cherry pie filling on top. Then top with Cool Whip®. Refrigerate.
Ingredients: 1/2 Cup Butter 2 Eggs 1 Cup Sugar 1 Cup Flour 1/2 Cup Nuts 4 Tablespoon Cocoa 1 Teaspoon Vanilla 1 Pinch Salt Instructions: Cream butter and sugar. Mix flour and cocoa together. Add all ingredients and bake at 350 degrees for 25 minutes.
