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Messages I sent have rejected o I am testing the fix -- Ginny Butterfield Cranberry Twp, Pa

Homemade Tomato Sauce Recipe Written by Elaine Lemm, The Spruce Eats Updated 08/18/19 Total: 2 hrs Prep: 30 mins Cook: 90 mins This tomato sauce recipe is by far the best tomato sauce recipe I have ever made. The sauce may be a little more fiddly than some with quite a lot of preparation, but the results are worth it, a thick chunky deep-flavored sauce. The richness of the finished sauce makes it perfect for freezing, and the sauce makes a hearty base for soups (by just adding a good stock), with no addition, a fabulous sauce for pasta, grilled meats and fish. The sauce when sieved thoroughly gives a silky tomato coulis creating a more sophisticated sauce as above. One of my favourite ways to make this sauce last is to bottle it. So lovely to then open a jar in the middle of winter and be reminded of summer sunshine. This recipe can be made with fresh tomatoes, but they need to be super fresh and tasty, probably the ones you can find on the market in summer. If your tomatoes are not that fresh or bursting with the scents of summer, then use tinned. Tinned will always be preferable to anything which is less than the best. Ingredients 1 medium celery stalk 1 medium carrot, peeled 1 small onion 1 clove garlic 1lb 10 oz/750g fresh tomatoes, skin on, roughly chopped into large pieces (see note above) 1 cup/large handful flat-leaf parsley 1 cup/large handful basil leaves 2 tbsp extra virgin olive oil 2 tbsp unsalted butter This tomato sauce recipe makes 1? lbs/ 700g of finished sauce. Gather the ingredients. Chop the celery, carrot, onion and garlic into tiny pieces (1/8 inch/ 3mm), roughly all the same size. Place the tomato pieces or tinned tomatoes into a large casserole. Place the carrot, then the celery, the onion, garlic and finally the parsley and basil on the top followed by the olive oil and cook for 1? hours, on a medium heat with minimum stirring or by shaking the pan to prevent it from sticking, and even worse, burning. To check the sauce is cooked, test a piece of the carrot and see if it is tender. If not cook a little longer. If the sauce is becoming dry, it is alright to add a little water and a dash of olive oil. Put the contents through a food mill, (or if you don't have one use a food processor but do not over blend, the sauce should be thick and quite chunky, and you should be able to see tiny bits of the vegetables within the thick sauce). Add the butter and reduce further until the sauce has thickened slightly usually about 10 minutes. Leave to cool. Freeze the concentrated sauce in small batches My favourite recipe using this sauce is a tomato tart, once you have made the sauce most of the work for the tart is done. -- Ginny Butterfield Cranberry Twp, Pa

https://www.amish365.com/amish-cooking/ AMISH COOKING.... Published: Oct 25, 2012 · Updated: Oct 25, 2012 by Kevin Freda Yoder is the wife of an Amish bishop in Inola, Oklahoma, a small, somewhat progressive Amish settlement that is part of the larger community of Chouteau. I first came into contact with Freda when working on our cookbook, Amish Cooks Across America. Chouteau's Amish community is the largest and oldest in the Sooner State, a place that has had a small Amish presence for years. I recently received a copy of Freda's own cookbook (which she wasn't shy in promoting to me:). I'm not in the habit of promoting the cookbooks of others, but I thought it would be fun for a change. Her book is entitled simply "Home Cookin" from The Amish Church of Chouteau, Oklahoma. Freda's cookbook is a compilation of recipes from the community and in many ways it is a typical softcover Amish style packed with hundreds of recipes, many of them for old-favorites like monster cookies, cinnamon rolls, and soft pretzels. There are some recipes that made me chuckle, as in "how did this find it's way into an Amish cookbook?", namely the "Red Lobster cheese biscuits" and recipe for "Red Lobster cheddary bay biscuits." Someone there obviously has a taste for the seafood lover in them. Oklahoma is situated in a prime position to catch the wave of Hispanic culinary influence infusing itself into Amish cooking and that is reflected in the cookbook. Recipes like chicken fajita pizza, taco skillet meal, Mexican chicken lasagna, southwest chicken rice casserole, and cheesy enchiladas.appear alongside traditional Amish favorites like potato haystacks, grilled pork chops, and dairy casserole. Also, true to Oklahoma's culinary tradition as a haven for amazing barbecue, the book is packed with a lot of great-sounding barbecue recipes. Some of the recipes have massive ingredient quantities (40 pounds of potatoes in one recipe!), but those are needed at large Amish church gatherings. Most of the recipes are geared towards smaller crowds, thankfully. A few recipes are really spare on instructions, but that is some of the fun of Amish cooking. Here are a couple of recipes from the book: SAUSAGE CASSEROLE 3 pounds sausage, crumbled 8 large potatoes 2 quarts peas 2 small onions 1 tablespoon salt 1 teaspoon pepper 2 cans cream of mushroom soup 4 cans water 1 cup grated cheese Brown sausage and onions in a frying pan. Peel and slice potatoes thinly. Put the meat and vegetables in a roaster. Mix soup and water with salt and pepper and pour over the meat and vegetable mixture. Top with cheese. Bake at 350 for 1 hour covered and then uncover and bake 1 more hour until the potatoes are done. OLD-FASHIONED CREAM PIE 2 cups cream 1 /2 cup flour 1 cup sugar Mix the sugar and flour, then add cream. Beat well. Bake in an unbaked pie crust at 350 until firm. -- Ginny Butterfield Cranberry Twp, Pa

Amish365 ? Freda Yoder's Amish Buttery Cornbread FREDA YODER'S AMISH BUTTERY CORNBREAD Published: Nov 15, 2016 · Updated: Nov 15, 2016 by Kevin | Written on a bright index card, this recipe comes to us from Freda Yoder By Kevin Williams This is another recipe from Oklahoma Amish cook Freda Yoder. She shares a delicious recipe for homemade "buttery cornbread." Yum....love a buttery cornbread soaked in a good bean soup. Nothing worse than a dry,crumbly cornbread. This recipe is a good one so give it a try! Freda writes that they make this recipe using locally made cornmeal, which I am sure enhances the flavor. But you can use any kind. Freda Yoder's Amish Buttery Cornbread Print Prep time 10 mins Cook time 25 mins Total time 35 mins Serves: serves 6 Ingredients 3 /4 cup butter 1 cup sugar 3 eggs 1? cups milk 1 3/ 4 cup flour 1 cup corn meal 4 1 /2 teaspoons baking soda 1 teaspoon salt Instructions In a mixing bowl, cream butter and sugar. Mix together eggs and milk. Separately, mix together flour, cornmeal, baking powder and salt. Add egg and cornmeal mixtures alternately to first mixture. Pour into greased 9 X 13 pan. Bake at 350 for 25 minutes until done. Wordpress Recipe Plugin by EasyRecipe Ginny Butterfield Cranberry Twp, Pa

Check out this site for more Amish Recipes and free ebook downloads AMISHREADER.COM Amish Haystack Dinner From Mary Ellis, Author of A Widow’s Hope This is often used by Old Order Amish for fundraising events or other community suppers, and is served “salad bar” style. A guest donates whatever they can afford per plate at the end of the line. You start at the beginning of the line and build your “haystack” with the items you enjoy, in the quantities you can handle. From bottom to top: 1. crushed Ritz crackers 2. sloppy-joe seasoned meat 3. shredded cheese 4. chopped onions 5. diced tomatoes 6. chopped peppers 7. shredded lettuce 8. peas 9. your choice: melted cheese sauce OR sweet & sour salad dressing 10. optional: Doritos chips either for scooping or crushed for topping 11. optional: sour cream This dinner is usually served with dinner rolls/butter and with ice cream topped with chocolate syrup for dessert. Enjoy! Cherry Pie From Jerry Eicher, author of the Adams County Trilogy Pastry For Two-Crust Pie 2/3 cup plus 2 T. shortening or 2/3 cup lard 2 cups flour 1 tsp. salt ? cup ice water Mix flour and salt. Cut shortening into flour and salt mixture until particles are the size of peas. Sprinkle in water a little at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl. Divide pastry into halves. Shape into flattened round and place on floured surface. Sprinkle with flour and flour rolling pin. Roll pastry out about half as large as you want it and turn it over sprinkling a little more flour on top and bottom. Roll out large enough for a pie plate. Fold in half and place in pie plate, unfold and press firmly against bottom and side. Wheat design for top of pie. For Cherry Pie 1 can cherry pie filling ? tsp. almond extract 1 T butter Mix almond extract into cherry pie filling. Pour into crust. Cut butter into 3 slices and place on top of filling. Roll out rest of pastry same as above only this time before placing it on top of pie, cut design of choice into it and dip fingers in water and wet pastry around rim of pie plate. Place pastry with design on top and press down around rim. Cut off excess pastry. Press pastry together in some design around rim. Wet top pastry with milk and sprinkle with sugar. Bake at 375-400 degrees for 35 to 40 minutes. Bake until crust is browned and filling is bubbly. Fried Venison From Jerry Eicher, author of the Adams County Trilogy 2 pounds venison tenderloin ? cup soy sauce ? cup Worcestershire sauce ? cup butter, melted 2 teaspoons Liquid Smoke 1 egg, beaten 1 cup buttermilk 1 cup all-purpose flour 2 teaspoons seasoned salt vegetable oil Cut tenderloin into eight steak. Combine the soy sauce, Worcestershire sauce, butter, and liquid smoke. Add steaks. Marinate for 2 hours. In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steak, discarding marinade. Dip steaks in buttermilk mixture, then roll in flour mixture. In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes, turning occasionally. Note… You can add your own touch by cutting the venison into 1 inch slices and marinating them for most of one day, outside of refrigeration. Scrapple 1 ? lbs. ground pork 1 tsp. salt ? tsp. sage 1 cup cornmeal Oil for cooking Syrup for topping (optional) Early in the day: In large saucepan break up 1 ? lbs. ground pork into small pieces. Add 4 cups water, stir and separate well. Heat to boiling, reduce to simmer and cook 30 minutes. Remove meat from stock, reserve 3 cups stock and add to it 1 tsp. salt and a generous ? tsp. sage. Combine 1 cup cornmeal with 1 cup cold water. (You can make part of this liquid milk, which will make the scrapple brown better when fried.) Add this cornmeal/water mixture gradually to the hot stock; bring to a boil, reduce to simmer, cover and cook 15 minutes. Stir in cooked ground pork. Pour into a load pan (9 ? x 5 x 3”) and chill well for 24 hours. Slice ?” to ?” thick. Fry pieces in hot oil quickly, turning only once. Allow room in the pan to turn. Serve hot

Buttermilk Cake with Caramel Icing This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky TOTAL TIME: Prep: 35 min. Bake: 45 min. + coolingYIELD: 16 servings. Ingredients 1 cup butter, softened 2-1/3 cups sugar 1-1/2 teaspoons vanilla extract 3 large eggs, room temperature 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk ICING: 1/4 cup butter, cubed 1/2 cup packed brown sugar 1/3 cup heavy whipping cream 1 cup confectioners' sugar Directions 1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. 2. Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan. 3. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. 4. For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake. Nutrition Facts 1 slice: 419 calories, 17g fat (11g saturated fat), 79mg cholesterol, 230mg sodium, 63g carbohydrate (44g sugars, 1g fiber), 4g protein. ? 2020 RDA Enthusiast Brands, LLC

Frosted Pineapple Cookies These are the best pineapple cookies—sweet and moist with real tropical flavor. Because they are unique and look so pretty, these cookies are a hit whenever I serve them. People can't seem to eat just one! —Mary DeVoe, Bradenton, Florida TOTAL TIME: Prep: 15 min. Bake: 20 min./batch + coolingYIELD: 3 dozen. Ingredients 1 can (8 ounces) crushed pineapple 1/2 cup shortening 1 cup packed brown sugar 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1-1/2 cups confectioners' sugar Directions 1. Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture. 2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool. 3. For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies. Nutrition Facts 1 cookie: 98 calories, 3g fat (1g saturated fat), 6mg cholesterol, 46mg sodium, 17g carbohydrate (12g sugars, 0 fiber), 1g protein. ? 2020 RDA Enthusiast Brands, LLC

Frosted Cookie Brownies Years ago, my children and I came up with these bars by combining two of their favorite treats. With a crisp cookie crust and a fluffy frosting, these brownies are the most requested treats at our house. TOTAL TIME: Prep: 30 min. Bake: 40 min. + coolingYIELD: 15 servings. Ingredients 1 tube (18 ounces) refrigerated chocolate chip cookie dough 3 cups miniature marshmallows 2 cups semisweet chocolate chips 1 cup butter, cubed 4 large eggs 2 teaspoons vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup chopped walnuts FROSTING: 2 cups miniature marshmallows 6 tablespoons milk 1/4 cup butter, softened 2 ounces unsweetened chocolate 3 cups confectioners' sugar Directions 1. Press cookie dough into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. 2. Meanwhile, in a large saucepan, combine the marshmallows, chips and butter; cook and stir over low heat until melted and smooth. Transfer to a large bowl; cool. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually stir into marshmallow mixture. Stir in nuts. 3. Spread over cookie crust. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. 4. For frosting, in a small saucepan, combine the marshmallows, milk, butter and chocolate. Cook and stir over low heat until smooth. Remove from the heat; beat in confectioners' sugar until smooth. Frost brownies. Cut into bars. Nutrition Facts 1 cups: 654 calories, 36g fat (17g saturated fat), 107mg cholesterol, 309mg sodium, 81g carbohydrate (59g sugars, 3g fiber), 8g protein. ? 2020 RDA Enthusiast Brands, LLC

Frosted Ginger Cookies My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York TOTAL TIME: Prep: 20 min. Bake: 15 min./batchYIELD: about 6 dozen. Ingredients 1-1/2 cups butter, softened 1 cup sugar 1 cup packed brown sugar 2 large eggs 1/2 cup molasses 2 teaspoon vanilla extract 4-1/2 cups all-purpose flour 1 tablespoon ground ginger 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground cloves FROSTING: 1/3 cup packed brown sugar 1/4 cup milk 2 tablespoons butter 2 cups confectioners' sugar 1/2 teaspoon vanilla extract Pinch salt Directions 1. In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. 2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. 3. For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies. Nutrition Facts ? 2020 RDA Enthusiast Brands, LLC

Pink Lady Cocktail Rating: 4.5 stars 2 Ratings 2 Reviews 1 Photo Popular in the 1950s, this cocktail contains gin and grenadine. Make sure you serve it in a pretty glass! By squawk93 SavePinPrintShare Gallery Recipe Summary Prep: 5 mins Total: 5 mins Servings: 1 Yield: 1 cocktail Nutrition Info Ingredients Decrease Serving 1 Increase Serving Adjust Original recipe yields 1 servings Ingredient Checklist 1 egg white 1 teaspoon grenadine syrup 1 teaspoon half-and-half cream 1 (1.5 fluid ounce) jigger gin 1 cup crushed ice Directions Instructions Checklist Step 1 Pour the egg white, grenadine syrup, half-and-half, and gin into a cocktail shaker over ice. Cover, and shake like crazy until the outside of the shaker has frosted. Strain into a chilled glass to serve. -- Ginny Butterfield Cranberry Twp, Pa

Golden Mushroom Pork & Apples INGREDIENTS: 2 (10.75 ounce) cans Campbell's? Condensed Golden Mushroom Soup 1/2 cup water 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme leaves, crushed 8 boneless pork chops, 3/4 -inch thick 4 large Granny Smith apples, sliced 2 large onions, sliced DIRECTIONS: 1. Mix soup, water, sugar, Worcestershire and thyme in slow cooker. Add pork, apples and onions. 2. Cover and cook on LOW 8 to 9 hours or until done. FOOTNOTES: TIP *Or on HIGH 4 to 5 hours.

Praline Apple Bread 1 1/2 cups chopped pecans, divided 1 container sour cream, 8 oz 1 cup sugar 2 large eggs 1 T. vanilla 2 cups flour 2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1 1/2 cups finely chopped peeled Granny Smith apples, about 3/4 lbs 1/2 cup butter 1/2 cup firmly packed light brown sugar Preheat oven to 350. Bake 1/2 cup pecans in single layer in shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes. Bet sour cream and next 3 ingredients at low speed with mixer 2 minutes or until blended. Stir together flour land next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9 x 5 inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter. Bake at 350 for 1 hour to 1 hour 5 minutes or until wooden pick inserted in center comes out clean, shielding with foil after 50 minutes to prevent excessive browning. Cool in pan on wire rack 10 minutes; remove from pan to wire rack. Bring butter and brown sugar to a boil in 1 quart pan over medium heat, stirring constantly. boil 1 minute. Remove form heat and spoon over top of bread; let cool completely, about 1 hour.

From author Sasha Cotman This Month’s Recipe- Chewy Ginger Cookies Recipe Ingredients ? cup softened butter 1 cup sugar 1 egg ? cup of molasses (I actually used treacle and it worked fine) 2-1/4 cups of all-purpose flour (For those of you in Australia, I used self-raising, flour and didn’t bother with the baking soda) 1 teaspoon baking soda ? teaspoon ground cinnamon ? teaspoon ground cloves 2 teaspoons ground ginger ? teaspoon salt Instructions Cream the butter and sugar in a large bowl, then beat in the egg and molasses Combine the flour, ginger, baking soda, cinnamon, cloves, and salt then add to the creamed mix. Mix well, but don’t splash it all over the toaster like I did. Roll into 30 small balls and place socially distanced on a baking sheet. Bake in the oven at 180C/350C/Gas Mark 4. Until puffy and lightly browned. I baked these for 15 minutes. Allow to cool on wire racks -- Ginny Butterfield Cranberry Twp, Pa

Ina Garten's 4-Ingredient Vinaigrette Couldn't Be Simpler Plus, how she keeps her salad greens from getting too soggy. By Adam Campbell-Schmitt October 12, 2018 SavePinFBMore 00:00 00:38 You might like × Ina Garten Uses This $17 Cold Brew Kit to Make the Perfect Iced Coffee Ina Garten's New Comfort Food Cookbook Is Finally Here (to Save Us) The One Kitchen Tool You Should Replace Every Year, According to Ina Garten Oreo Built a ‘Doomsday’ Vault to Protect Its Recipe and Cookies Dunkin' Spices Up Halloween with New Ghost Pepper Donut This Is Ina Garten’s Go-To Knife Brand Mad Genius: Justin Chapple make Rustic Bread Stuffing with Swiss Chard and Chestnuts Dim Lighting Can Make Food Taste Less Intense, Study Finds How to Brine a Turkey NBA Star Channing Frye Talks Winemaking, Wine Team & Gregg Popovich | Bottle Service | Food & Wine Nobel Peace Prize Awarded to UN's World Food Programme You Can Finally Shop Food52’s Kitchen Essentials at Nordstrom Rieslings That Show Off Everything the Grape Can Do This $33 Cast Iron Kettle Keeps Your Tea Piping Hot for Longer Jack Daniel's Wants Supreme Court to Hear Its Case Against 'Bad Spaniels' Dog Toy The Extent of Smoke Damage to Napa Valley's 2020 Vintage Remains Unclear 'McBroken' Website Tells McFlurry Fans the Status of Every McDonald’s Ice Cream Machine The Best Pastries Are Now Being Sold Via Instagram Guinness Created a Non-Alcoholic Version of Its Iconic Stout This Top-Rated Lodge Griddle Doubles as a Grill—and It's 49% Off Right Now This Carving Board Has a Key Feature Every Home Cook Needs for Thanksgiving Mad Genius: Herb-Scented Mashed Potatoes The Best Hot Dog in Every State Burger King to Test Reusable Cups and Containers Next Year Homeowners Found Dozens of Bottles of Bootlegged Booze Hidden in the Walls of Their House McDonald's Franchisees Are Tired of Those Broken Ice Cream Machines, Too How to Make a Homemade Pie Crust from Scratch A Kimchi Shortage Is Hitting South Korea Reese's Created a Roving, Remote-Controlled Door to Help Make Trick-or-Treating Safer This The Best Kitchen Finds to Buy From Amazon’s Holiday Gift Guide Before They Sell Out PBR Meets THC: Pabst Blue Ribbon Cannabis-Infused Seltzer Launches in California The Best Coffee Mugs for Every Purpose Chipotle Now Charges for a Tortilla on the Side Delivery Apps Are Allegedly Asking California Drivers to Promote Prop 22 Judge Strikes Down USDA Rule Change That Would Remove SNAP Benefits for Nearly 700,000 Japanese Kit Kat Bars Are Getting Smaller Zico to Be Discontinued as Coca-Cola Gives Up on Coconut Water Finnair Is Selling Business Class Meals at a Grocery Store in Finland Hawaii Is Sending $500 Restaurant Cards to Residents Affected by COVID-19 The Macallan Released Its Oldest Ever Scotch—and a Rare Artist-Designed Set Is Heading to Old Public Toilets Are Some of England's Hippest Bars Cranberry Juice Drinking Star of Viral 'Dreams' TikTok Gets New Truck from Ocean Spray Poultry Producer Agrees to $110 Million Fine for Chicken Price Fixing How to Cook a Thanksgiving Turkey Japan's Ubiquitous Vending Machines Are Struggling as Citizens Avoid City Centers How to Make Perfect Gravy Every Time How to Score Bread Dough A Drinks Distributor Was Convicted of Defrauding Investors Apparently, Ferris Wheels Are an Untapped Outdoor Dining Space Share: Ina Garten's 4-Ingredient Vinaigrette Couldn't Be Simpler × Direct Link Let's face it: Sometimes the mere thought of putting any more effort into dinner than throwing something in the microwave has us reaching for our phones to open up our favorite food delivery app. But thankfully Ina Garten is here to offer her zen-like wisdom and reassurance that dining on something homemade doesn't have to be difficult. Sometimes all it takes is Ina’s comforting confidence to remind us that even the most daunting culinary feat can be made easy. Take, for example, a recent Instagram post in which the Barefoot Contessa lays out a completely approachable lemon vinaigrette made from ingredients you probably already have in your fridge or pantry. COURTESY OF FOOD NETWORK While the

I took a chance on trying this last night. Just had a hunch. Mixed some vanilla yogurt with half an apple chopped in bite size pieces. Added a dollop of store bought caramel apple dip and mixed. Turned out to be a lovely dessert. Could not be easier! Ginny Ginny Butterfield Cranberry Twp, Pa

This Italian anisette cookies recipe makes a lot of cookies, depending on how large you roll them. As instructed you should get about 6 dozen. I hope you enjoy these anisette cookies as much as my family and I do! We love the fact that this recipe makes so many cookies, which means I have a little sweet treat to snack on throughout the week. If you’re a licorice fan like me you might want to make these black licorice caramels from Barbara Bakes and these Lemon Licorice Cupcakes from Shugary Sweets! Cookie fanatic? Be sure to check out all the cookie recipes on the blog! Some favorites include… Monster Cookies Peanut Butter Cookies The Best Chocolate Chip Cookie Recipe Ever Chocolate Crinkle Cookies Grandma’s Sugar Cookies Frosted Sugar Cookie Bars Chocolate Peanut Butter Cookies This post was originally published on this blog on December 8, 2008. Italian Anisette Cookies These anisette cookies will have all your guests swooning. These classic Italian goodies are a holiday favorite, make a batch for your next gathering! 4.99 from 90 votes PRINT PIN RECIPE RATE Course: Desserts Cuisine: Italian Course: Desserts Cuisine: Italian Servings: 72 cookies 25 mins Calories: 63 Author: Amanda Formaro Ingredients Cookies: 1/2 cup unsalted butter or margarine 1/4 cup shortening 3/4 cup granulated sugar 4 large eggs 3 cups all-purpose flour 5 teaspoons baking powder 1/2 tsp. salt 2 tsp. anise extract can use vanilla or lemon extract instead Glaze: 2 cups confectioners’ sugar sifted 3 Tbsp. milk Things You'll Need Cookie sheets Mixing bowls Stand mixer Wire cooling racks Instructions For cookies: Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing. Amanda’s notes: Next time I will be more careful with the flour, I think I added a bit too much. The tops of my cookies cracked. I also used my cookie scoop and filled it half way, which seemed to work pretty well. Glaze: Mix milk GRADUALLY into confectioners’ sugar to make a thick glaze… make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more. Amanda’s notes: I dipped and sprinkled 5 at a time, that seemed to be the magic number before the glaze would start to harden. Expert Tips & FAQs You can substitute 1 tsp. vanilla and 1 tsp. almond extract for the anisette if you really don't like licorice flavor. Makes a lot of cookies, depending on how large you roll them. Dip and sprinkle 5 cookies at a time, that seemed to be the magic number before the glaze would start to harden. Nutrition Serving: 1cookie | Calories: 63cal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 19mg | Potassium: 45mg | Fiber: 1g | Sugar: 5g | Vitamin A: 57IU | Calcium: 18mg | Iron: 1mg -- Ginny Butterfield Cranberry Twp, Pa

Cookbook Club The Daily Newsletter About Free Recipes Books Low Carb Instant Pot Cookbook Eliminating carbohydrates is the one of the quickest ways to loose. And, the Instant Pot is one of the hottest and most convenient cooking appliances around these days. With its ability to pressure-cook foods in mere minutes, all in one pot, it is a huge time-saver for busy home cooks. Combining the two makes too much sense! Get Your Copy Now Invite Friends to Join the Cookbook Club __._,_.___ . __,_._,___

Instant Pot Split Pea Soup with Ham from https://www.bowlofdelicious.com/instant-pot-split-pea-soup-ham-bone/ 4.97 from 417 votes This Instant Pot Split Pea Soup is made with a leftover ham bone (or any ham you have), for a super easy, freezable weeknight meal! The pressure cooker cuts the cooking time in half. Prep Time10 mins Cook Time15 mins Time to pressurize and depressurize25 mins Total Time50 mins Course: Soup Cuisine: American Servings: 8 servings Calories: 307kcal Author: Elizabeth Lindemann Ingredients 3 tablespoons butter 1 onion diced 2 ribs celery diced 2 carrots diced 1 ham bone a smoked ham hock or 6 oz. diced deli ham can also be used 1 lb. dry split peas sorted through and rinsed 6 cups chicken stock/broth or veggie stock, water, or a mixture 2 bay leaves kosher salt and black pepper chopped fresh parsley for garnish, optional Instructions Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots, seasoned with salt and pepper to taste, for about 5 minutes, until softened. Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves. Cover pressure cooker and set to manual, high pressure for 15 minutes. Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve. If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup. Taste and adjust seasonings if necessary. Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months. Notes If you want to use a frozen ham bone, you shouldn't need to adjust the cooking time, since ham bones are technically already cooked, you're just reheating it! Keep in mind though, the colder your ingredients are, the longer it will take to come to pressure. For a vegetarian version, omit the ham, use more salt and pepper, and make sure to use vegetable stock or water instead of chicken. For a vegan version, use olive oil instead of butter. If you don't eat pork, you can substitute the ham bone for a smoked turkey leg. To make this in your slow cooker, add all ingredients (omitting the butter) to slow cooker and cook on low for 8 hours or high for 4 hours, or until split peas are cooked to desired tenderness. To make this on your stovetop, sauté veggies as instructed in a large pot. After adding the remaining ingredients, bring to a boil, cover, and simmer for approximately one hour (or until split peas are cooked to desired tenderness). Ham usually comes cured/smoked, which means it's cooked and ready to eat. However, sometimes stores sell "fresh ham," which means it's uncooked. Do NOT use fresh ham for this recipe- use already cooked, smoked, and/or cured ham. This soup will likely thicken once it cools and is refrigerated, especially if you use a ham bone to make it because of the gelatin. Thin out with water and adjust seasonings as necessary. I made this recipe in my 6 qt. Instant pot. It should work the same in an 8 qt., but you may need to cut the ingredients in half for a 3 qt. mini. You should also be able to double the batch in an 8 quart pressure cooker. The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly. Recommended Equipment Instant Pot Nutrition Serving: 1.5cups | Calories: 307kcal | Carbohydrates: 43g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 315mg | Potassium: 814mg | Fiber: 15g | Sugar: 8g | Vitamin A: 2765IU | Vitamin C: 3.3mg | Calcium: 46mg | Iron: 3mg OTHER EASY INSTANT POT RECIPES Instant Pot Chicken, Broccoli, and Quinoa with Cheese Instant Pot Pot Roast Instant Pot Turkey Breast with Lemon and Thyme Instant Pot Pulled Pork Instant Pot Fish Stew Here’s a link to all of my pressure cooker/instant pot recipes! For a plant-based version, try thi

Have a safe and Happy Halloween Everyone! We did buy candy for the day for the kids but after looking at the township guidelines we decided against giving out candy this year. Township suggested folks sit outdoors in masks... way too cold for that. With the risk of virus and really thinking we would get few if any kids, we decided to forgo passing out candy. Hope you all have a safe and happy day! Ginny -- Ginny Butterfield Cranberry Twp, Pa

Tuna Pie Author: David Hood Recipe type: Main Cuisine: Asian Prep time: 25 mins Cook time: 20 mins Total time: 45 mins Serves: 8 Ingredients 3 cloves of garlic, chopped 1 small onion, chopped 2 tbsp of butter ? cup of corn ? cup of frozen peas 2 tbsp of flour 2 cans of tuna 1 cup of milk ? cup of cheese salt and pepper to taste egg wash 240 grams of thawed puff pastry Instructions Preheat your oven to 400 F or 200 C. Melt the butter in a pan. Add in the onion and garlic and saute until fragrant. Add the flour in and stir until cooked - about 2 minutes. Pour in the milk half at a time while stirring until the mixture becomes creamy. Turn off the heat. Put in the corn, peas, cheese, and tuna. Season with salt, pepper, and gently mix until well combined. Set it aside in a bowl to cool completely. Flour a surface and place the puff pastry on it. Roll it out until it is about 8 inches by 8 inches. Cut this into 4 by 4 pieces using a dough or pizza cutter. Place some of the tuna mixture into the center. Spread it out so it stays about ? an inch from the edge. Lay another piece of pastry over the top and seal it shut with the tip of a fork. Place the tuna pies onto a baking tray lined with some parchment paper. Place them in the oven for 15 to 20 minutes or until they are golden brown. Serve and enjoy your tuna pie. -- video at site link: http://cooknshare.com/recipe/tuna-pie/ or youtube: https://www.youtube.com/watch?v=2vdGFF28Azw&t=45s Ginny Butterfield Cranberry Twp, Pa