Recipes

Rosettes

Rosettes

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Ingredients

Servings: 30 / Yield: 5 dozen

  • 2 large eggs
  • 1 tablespoon white sugar
  • 1 cup sifted all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Vegetable oil for frying
  • Sifted confectioners’ sugar

Instructions

  • Combine eggs, sugar, and salt; beat well.
  • Add remaining ingredients and beat until smooth.
  • Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
  • Drain excess oil from the iron.
  • Dip in batter to 1/4 inch from the top of the iron, then dip the iron immediately into hot oil (375 degrees).
  • Fry rosette until golden, about 30 seconds.
  • Lift out; tip upside down to drain.
  • With a fork, push rosette off iron onto a rack placed over paper towels.
  • Reheat iron for 1 minute; make the next rosette.
  • Sprinkle rosettes with confectioners’ sugar.

Notes & Wine Advice

 

Nutrition Facts Per Serving:

  • 560.9 calories; protein 1.1g;
  • carbohydrates 8.2g;
  • fat 59.2g;
  • cholesterol 13.1mg;
  • sodium 27.5mg.
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Course; Pastry

Succulent Zucchini Bread Delight

Succulent Zucchini Bread Delight

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Ingredients

Servings: 24 / Yield: 2 9×5-inch loaves

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease two 9×5-inch loaf pans.
  • Beat together eggs, sugar, and oil.
  • Blend in the grated zucchini, and then the sour cream.
  • Mix in the flour, baking powder, soda, and cinnamon.
  • Stir in chocolate chips or raisins (see Cook’s Note).
  • Pour batter into prepared pans.
  • Bake in preheated oven until a tester inserted in the center of each loaf comes out clean, about 80 minutes.
  • Cool on a wire rack.

Notes & Wine Advice

You can also add raisins instead of chocolate chips for a different variation.

Nutrition Facts Per Serving:

  • 256.9 calories; protein 3g;
  • carbohydrates 33.7g;
  • fat 13.1g;
  • cholesterol 25.4mg;
  • sodium 70.8mg.
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Course; Bread / Vegetables
Diets; Vegetarian

Danish Meatballs with Dill Sauce

Danish Meatballs with Dill Sauce

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Ingredients

Servings: 12 / Yield: 25 meatballs

Instructions

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion, and heavy cream.
  • With moistened hands, shape the mixture into 1-inch balls.
  • Roll the balls in the bread crumbs until all balls are well coated.
  • Arrange in a single layer on a large, shallow baking sheet.
  • Melt 1/2 cup butter in a large saucepan over low heat.
  • Stir in the flour.
  • Gradually stir in the chicken broth.
  • Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
  • Melt remaining butter in a small saucepan, and drizzle over the meatballs.
  • Bake meatballs in the preheated oven for 35 minutes, turning occasionally, until evenly browned.
  • Place meatballs in a chafing dish and cover with the sauce to serve.

Notes & Wine Advice

Enjoy these Danish meatballs with dill sauce as a flavorful and comforting dish, perfect for a gathering or a hearty family meal. The combination of beef, pork, and veal, along with the creamy dill sauce, creates a delicious and satisfying dish.
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Course; Pork / Veal
Cuisine; Danish / European

Easy Pumpkin Cream Trifle

Easy Pumpkin Cream Trifle

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Ingredients

Yield: 20 servings

  • 1 18.25 ounce package spice cake mix
  • 1 3.4 ounce package instant vanilla pudding
  • 1 cup pumpkin puree
  • ½ cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • 2 cups cold milk
  • 2 3.4 ounce packages cheesecake flavor instant pudding and pie filling
  • 2 cups whipped topping
  • 1 cup chopped toasted pecans
  • 1 cup English toffee bits

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease a 9×13 baking dish.
  • Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
  • Bake in the preheated oven for 45 to 50 minutes.
  • Allow to cool to room temperature on a wire rack.
  • Cut the cake into 1-inch cubes.
  • Whisk together the milk and cheesecake pudding mix.
  • Allow to set, about 2 minutes.
  • Fold the whipped topping into the pudding mixture.
  • Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bits.
  • Repeat layering until all ingredients are used.
  • Refrigerate for 1 hour before serving.
  • Enjoy this delightful Easy Pumpkin Cream Trifle with its layers of spice cake, pumpkin, cheesecake-flavored cream, and crunchy toppings!

Notes & Wine Advice

This trifle is a perfect dessert for fall gatherings or any occasion where you want to impress with a delicious and visually appealing treat.
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Course; Dessert

Fruity Bliss

Fruity Bliss

Fruit Cocktail Cake
Deel op Facebook Print Recipe

Ingredients

Servings: 16 / Yield: 1 – 9 inch square cake

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease one 9×9 inch square baking pan.
  • Combine the flour, white sugar, egg, baking soda, vanilla, and undrained fruit cocktail.
  • Mix until blended.
  • Pour batter into the prepared pan and sprinkle the top with the brown sugar.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

Notes & Wine Advice

Enjoy your Fruit Cocktail Cake!
Note: This delightful cake is sure to be a hit with its fruity goodness and moist texture.
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Course; Cake / Fruit

Green Bean Casserole

Green Bean Casserole

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Ingredients

  • Servings: 12 / Yield: 12 servings
  • 2 10.75 ounce cans Campbell’s Condensed Cream of Mushroom Soup or Campbell’s Condensed 98% Fat-Free Cream of Mushroom Soup
  • 1 cup milk
  • 2 teaspoons soy sauce
  • ¼ teaspoon ground black pepper
  • 8 cups cooked cut green beans
  • 2 â…” cups French’s French Fried Onions

Instructions

  • Stir soup, milk, soy sauce, pepper, beans, and 1 1/3 cups onions in a 3-qt.
  • casserole.
  • Bake at 350 degrees F.
  • for 25 min.
  • or until hot.
  • Stir.
  • Top with remaining onions.
  • Bake for 5 min.
  • more.
  • Enjoy your Green Bean Casserole!

Notes & Wine Advice

You can use either Campbell’s Condensed Cream of Mushroom Soup or Campbell’s Condensed 98% Fat-Free Cream of Mushroom Soup based on your preference.
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Course; Casserole / Vegetables

Brown Sugar and Pineapple Glazed Ham

Brown Sugar and Pineapple Glazed Ham

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Ingredients

Servings: 20 / Yield: 1 6-pound glazed ham

Instructions

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place the ham, cut side down, into a roasting pan.
  • Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind.
  • Slice the pineapple into 1/2-inch slices and cut the cores out of the slices.
  • Pin the slices onto the ham with toothpicks.
  • Bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees F (60 degrees C), 1 1/2 to 2 hours.
  • While the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened.
  • Work carefully because the glaze will be sticky and very hot.
  • Pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

Notes & Wine Advice

Nutrition Facts Per Serving:

  • Calories: 396.3
  • Protein: 23.9g (48% DV)
  • Carbohydrates: 16.1g (5% DV)
  • Fat: 25.7g (40% DV)
  • Cholesterol: 99.4mg (33% DV)
  • Sodium: 67.7mg (3% DV)
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Course; Main Course / Pork

Classic Savory Deviled Eggs

Classic Savory Deviled Eggs

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Ingredients

Servings: 6 / Yield: 12 deviled egg halves

Instructions

  • Scoop egg yolks into a bowl and set egg whites aside.
  • Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt.
  • Spoon yolk mixture into egg whites.
  • Garnish with dill sprigs.
  • Refrigerate until ready to serve.

Notes & Wine Advice

Nutrition Facts Per Serving:

  • Calories: 138.8
  • Protein: 6.4g (13% DV)
  • Carbohydrates: 1g
  • Fat: 12.3g (19% DV)
  • Cholesterol: 189.5mg (63% DV)
  • Sodium: 191.7mg (8% DV)
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Course; Eggs

Eggs Benedict Casserole

Eggs Benedict Casserole

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Ingredients

Servings: 10 / Yield: 1 9×13-inch casserole

Instructions

  • Spray a 9×13-inch baking dish with cooking spray.
  • Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
  • Layer half the Canadian bacon in the prepared baking dish.
  • Spread English muffins over meat and top with remaining Canadian bacon.
  • Pour egg mixture over the casserole.
  • Cover the baking dish with plastic wrap and refrigerate overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle the casserole with paprika; cover with aluminum foil.
  • Bake in the preheated oven until the eggs are nearly set, about 30 minutes; remove foil.
  • Continue baking until eggs are completely set, about 15 more minutes.
  • Whisk hollandaise sauce mix with 1 cup milk in a saucepan.
  • Add margarine and bring to a boil, stirring frequently.
  • Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute.
  • Drizzle the sauce over the casserole to serve.

Notes & Wine Advice

Nutrition Facts Per Serving:

  • Calories: 281.3
  • Protein: 17.5g (35% DV)
  • Carbohydrates: 21.2g (7% DV)
  • Fat: 14.1g (22% DV)
  • Cholesterol: 174.4mg (58% DV)
  • Sodium: 1053.3mg (42% DV)
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Course; Casserole / Eggs

Amazing Oven Roasted Potatoes

Amazing Oven Roasted Potatoes

Deel op Facebook Print Recipe

Ingredients

Servings: 6 / Yield: 6 servings

Instructions

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Rinse and dry potatoes with a paper towel and transfer to a large bowl.
  • Add olive oil, seasoned salt, salt, and black pepper; mix well.
  • Spread potatoes on a baking sheet.
  • Bake in the preheated oven for 30 minutes, turning potatoes occasionally.
  • Continue baking until potatoes are tender and golden brown, about 30 minutes more.

Notes & Wine Advice

Nutrition Facts Per Serving:

  • Calories: 205.5
  • Protein: 4.4g (9% DV)
  • Carbohydrates: 37.6g (12% DV)
  • Fat: 4.7g (7% DV)
  • Sodium: 553.5mg (22% DV)
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Course; Side Dish / Vegetables
Diets; Vegetarian