Recipes

Prep: 25 mins | Cook: 35mins | Total: 1 hr | Serving: 8 | Yield: 1 9-inch pie

It is the most delicious pie I’ve ever tasted, thanks to my lovely grandmother. Butterscotch is frequently neglected and ignored in a world filled with salted caramel but not anymore. It is just too perfect, something that will only exist in our imagination. My grandma told my father that she was able to put all the ingredients with the help of my grandfather. My grandma has difficulty tasting a certain food, but it never stops her love of baking. When I first heard of that story, I thought to myself that there are no boundaries if you truly love something. And also, true love exists.

I am running a small business of pastries right now, and I must say this one hits differently. My customers were so excited whenever this pie is available in the bakery. They would ask me for the recipe, which I gladly share with them. I am not afraid of competitions because my Grandma told me that even if everyone knows the recipe, it will still boil down to how much love you put in what you do. Also, sharing is caring.

Ingredients:

1 cup Sugars, brown

4 tbsp Cornstarch

½ tsp Salt, table

2 cups Milk, reduced fat, fluid, 2% milkfat, with added vitamin A

(2) Egg, yolk, raw, fresh

1 tbsp butter, with salt

1 tsp Vanilla extract

1 (9 inches) Pie crust, standard-type, frozen, ready-to-bake, baked

Directions:

At the top of a double boiler, add and combine brown sugar, cornstarch, salt, and milk. Cook until mixture starts to thicken, about 20 minutes, stirring constantly.

Whisk in egg yolks, and then continue to cook and stir until filling thickens.

While the pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C).

Remove filling from heat and then stir in the butter and vanilla.

Pour filling into prepared pie crust. In the preheated oven, bake until top begins to brown, about 5 minutes.

Nutrition Facts:

Per Serving: 258.6 calories; 59.9 mg cholesterol; 292.6 mg sodium; 3.4 g protein; 41.5 g carbohydrates.

Prep: 25 mins | Cook: 15mins | Additional: 15 mins | Total: 55 mins | Serving: 24 | Yield: 24 deviled eggs

Have you tried this Horseradish Cream Cheese Deviled Eggs? If not, then you should. It is an upgrade from your ordinary boiled eggs. My aunt used to make this during Easter family gathering, and we were excited to search for those Easter egg bunnies because my aunt will cook the eggs right after the haunt. I didn’t understand the flavors of it the first time I tried it, but I find myself looking for more, which is why I know I’m in love with this recipe’s overflowing flavors. Try this recipe for Horseradish Cream Cheese Deviled Eggs, and enjoy it with your family and friends.

Ingredients:

(12) Egg, whole, raw, fresh

½ onions, raw

(½) (8 oz) package Cheese, cream

⅓ c Salad dressing, mayonnaise, soybean oil, with salt

2 tbsp Horseradish, prepared

2 tsp cumin, ground

1 tbsp Mustard Flour (Dry Mustard) ASTA

1 tsp Spices, chili powder

Directions:

Add and place eggs in a saucepan, and then cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove the eggs from hot water, cool under cold running water, and peel.

Cut each egg in half lengthwise, add and put yolks in a bowl. Use a fork, and mash the yolks, and then stir in onion, cream cheese, mayonnaise, horseradish, cumin, and dry mustard.

Place egg whites cut-side-up on a serving platter. Into egg white halves, spoon yolk mixture, and sprinkle with chili powder.

Note:

I know, you know, the egg yolks of devilish eggs contain cholesterol. Indeed, it is. I’m not eager to jump on the fact that recent studies indicating cholesterol in food don’t make that much of a difference. In keeping with that, you can still use the yolk, but use cholesterol-free mayonnaise and fat cream cheese. Sure, these delicious Horseradish Cream Cheese Deviled Eggs contain cream cheese, and I love it.

Nutrition Facts:

Per Serving: 78.5 calories; 99.3 mg cholesterol; 71.6 mg sodium; 3.7 g protein; 1 g carbohydrates.

Prep: 25 mins | Additional: 1hr | Total: 1 hr 25 mins | Serving: 12 | Yield: 1- 9×13 inch pan

I love a simple, quick recipe that is pretty much fail-proof, and always turns out perfectly. It’s hard to come by, but that’s exactly what this recipe is. It’s plain, delicious, and it’s so easy to throw. Peanut butter is something our family is known for my mom used to make a peanut butter spread. It is really good that anyone who tried it would ask for its recipe.

Our love for peanut butter does not stop there, my brother, who was searching for other peanut butter recipes, found this one and told my mom to try it, as it looks amazing. These Peanut Butter Bars became a family favorite, and we excitedly wait for it now and then, as we make this recipe all year long.

Ingredients:

1 cup butter, with salt

2 cups of Cookies, graham crackers, plain or honey

2 cups Sugars, powdered

1 cup Peanut butter, smooth style, with salt

1 ½ cups semisweet chocolate chips

4 tbsp Peanut butter, smooth style, with salt

Directions:

In a medium bowl, add and mix butter or margarine, graham cracker crumbs, confectioners’ sugar, and a cup of peanut butter until well blended. Press it evenly into the bottom of an ungreased 9×13 inch pan.

Add and melt the chocolate chips with the 4 tbsp of peanut butter until smooth in a metal bowl over simmering water or the microwave, stirring occasionally. Spread over the prepared crust, and refrigerate for at least one hour before cutting into squares.

Note:

These Peanut Butter Bars are so perfect with the peanut butter chips. Nonetheless, we made them with butterscotch chips, and they were delicious. It’s been a good substitute, and the taste is still incredible. The mixture of milk chocolate chips and white chocolate chips may also be used to give it a smooth texture, not so much dark chocolate.

Nutrition Facts:

Per Serving: 531.5 calories; 40.7 mg cholesterol; 319.7 mg sodium; 8.8 g protein; 49.2 g carbohydrates.

Prep: 20 mins | Cook: 1hr | Total: 1 hr 20 mins | Serving: 18 | Yield: 2 loaves

I had some leftover zucchini in the refrigerator, which is very rare for our house because we love zucchini so much. Bread making with the leftover zucchini seemed like the ideal activity on Sunday afternoons. This Zucchini Bread with Cinnamon Sugar Topping hit the mark. When I was little, I just didn’t like the zucchini. My mom would make this as a side dish, and I didn’t want a single piece of it, but it is one of my go-to’s as an adult, and I couldn’t get enough. I’m not sure why I just couldn’t stand it as a child. Making this bread is good because the vegetables are sweet and tasty too.

Ingredients:

(3) Egg, whole, raw, fresh

1 cup Oil, soybean, salad or cooking

2 cups Sugars, granulated

2 cups Zucchini, raw

2 tsp Vanilla extract

½ cup Raisins, golden seedless

(3) cups Wheat flour, white, all-purpose, enriched, bleached

1 tsp Leavening agents, baking soda

(½) tsp of leavening agents, double-acting, baking powder, sodium aluminum sulfate

1 tsp Salt, table

1 tsp Spices, cinnamon, ground

¼ cup Sugars, brown

¼ tsp Spices, cinnamon, ground

Directions:

Preheat oven 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.

Add and mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract in a large bowl and then add the raisins. In a separate bowl, add and combine flour, baking soda, baking powder, salt, and a tsp of cinnamon. Whisk flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.

Whisk flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.

In the preheated oven, bake it for an hour until a toothpick inserted into the center comes out clean. Allow cooling for 10 minutes in the pans before removing to cool completely on a wire rack.

Nutrition Facts:

Per Serving: 310.3 calories; 31 mg cholesterol; 227.6 mg sodium; 3.5 g protein; 45.5 g carbohydrates.

Prep: 50 mins | Cook: 1hr 10mins | Additional: 10 hrs | Total: 12 hrs | Serving: 112 | Yield: 7 pint jars

Zucchini is very famous in our place, everyone in my family loves it. This Sweet Zucchini Relish is simple as far as the labor is concerned, but it will take a day to finish. It is also perfect for summer. Try to make a version of this recipe for Sweet Zucchini Relish, and don’t forget to enjoy it.

Ingredients:

12 cups Zucchini, raw

4 cups Onions, raw

5 tbsp pickling salt

(1) Peppers, sweet, red, raw; red bell pepper

(1) Peppers, sweet, green, raw; green bell pepper

6 cups Sugars, granulated

2 ½ cups Distilled Vinegar

1 tbsp Cornstarch

¾ tsp Spices, nutmeg, ground

¾ tsp Spices, turmeric, ground

1 ½ tsp Spices, celery seed

½ tsp Spices, pepper, black

Directions:

Add and place zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. To evenly mix, use your hands the salt throughout the zucchini. Cover, and refrigerate overnight.

The next day, drain zucchini in a colander and rinse well with cool water. Add and place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed, and pepper. Add and stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer 30 minutes.

Meanwhile, sterilize (7) one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill the jars all the way to top, and then screw on lids.

Add and place a rack at the bottom of a large stockpot and fill halfway with boiling water. Lower the jars carefully into the pot using a holder, and leave a 2-inch space between jars. If necessary, pour in more boiling water until tops of jars are covered by 2 inches of water. Let the water reach a full boil, then cover and process for 30 minutes.

Remove jars from pot and put on cloth-covered or wood surface, several inches apart until cool. When cool, press a finger on top of each lid to ensure the seal is secure and not moving up or down.

Nutrition Facts:

Per Serving: 46.9 calories; 0 mg cholesterol; 313 mg sodium; 0.2 g protein; 11.9 g carbohydrates.

Prep: 15 mins | Cook: 10mins | Total: 25 mins | Serving: 18 | Yield: 3 dozen

Chocolate Chip Cookies? Hell yes! I would dive straight into it. It is full of chewy and decadent chocolate that will satisfy the appetite of those who eat it. Baking cookies is something my family loves to do, it’s so fun, and it teaches us the science of baking. They are easy to make and yield thick beautiful cookies at the edges that are golden brown and crisp while remaining gooey.

Baking these cookies every Sunday is part of our family tradition. We will have to wake up early morning to help our dad prepare the ingredients. It is so fun and enjoyable because we got to bond with each other. Thinking about it now, it teaches me the importance of family and communication, and it is something that I’ll treasure. I hope you’ll try and make a version of this recipe for Outrageous Chocolate Chip Cookies, and enjoy it with the whole family.

Ingredients:

½ cup Butter, with salt

½ cup Sugars, granulated

⅓ cup Sugars, brown

½ cup Peanut butter, smooth style, with salt

½ tsp Vanilla extract

(1) egg, whole, raw, fresh

(1) cup Wheat flour, white, all-purpose, enriched, bleached

1 tsp Leavening agents, baking soda

¼ tsp Salt, table

½ cup oats, rolled, regular, dry

1 cup semisweet chocolate chips

Directions:

Preheat oven 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in peanut butter, vanilla and egg until well blended. Add and combine flour, baking soda, and salt, and then stir into the batter just until moistened. Add and mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.

In the preheated oven, bake it for 10 to 12 minutes until the edges start to brown. Allow cooling for about 5 minutes on cookie sheets before transferring to wire racks to cool completely.

Nutrition Facts:

Per Serving: 207.2 calories; 23.9 mg cholesterol; 177.8 mg sodium; 3.6 g protein; 23.7 g carbohydrates.

Prep: 30 mins | Cook: 1hr | Total: 1hr 30 mins | Serving: 6 | Yield: 6 servings

This recipe for Baked Teriyaki Chicken has been my family’s go-to recipe whenever we had guests come over in our house because the ingredients are always in our pantry. It’s so easy to make this dish that is so delicious. It’s one of our family’s most sought after dishes. Once, my brother brought some of his friends at home for dinner, and without hesitation, my mother makes this dish. Of course, we all enjoy it.

It can be very overwhelming to find fresh and simple ways to make chicken, dull, boring, and mind-boggling. Much as having the same chicken is dull. This teriyaki chicken recipe is the best friend of a busy parent like my mom because all the amazing flavor comes out literally 30 minutes of preparation that you do beforehand. Everything you do then is come home and put it in the oven. Try to make a version of this recipe for Baked Teriyaki Chicken, and enjoy it for the rest of your life.

Ingredients:

1 tbsp Cornstarch

1 tbsp Water, municipal

½ cup Sugars, granulated

½ cup of soy sauce made from soy and wheat (shoyu)

¼ cup Vinegar, cider

(1) clove Garlic, raw

½ tsp Spices, ginger, ground

¼ tsp Spices, pepper, black

(12) Chicken thigh, broilers or fryers, meat only, raw

Directions:

In a small saucepan, add and combine cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and ground black pepper over low heat. Let it simmer until sauce thickens and bubbles, stirring frequently.

Preheat oven 425 degrees F (220 degrees C).

Add and place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce, turn pieces over and brush again.

In the preheated oven, bake it for 30 minutes. Turn the pieces over, and bake until no longer pink and juices run clear for another 30 minutes. Brush with sauce during cooking for every 10 minutes.

Nutrition Facts:

Per Serving: 271.9 calories; 85.2 mg cholesterol; 1282.3 mg sodium; 24.7 g protein; 19.9 g carbohydrates

Prep: 10 mins | Cook: 40mins | Total: 50 mins | Serving: 4 | Yield: 4 servings

Having Zucchini and Parmesan cheese in one dish is a match made in heaven. I wholeheartedly thank the person who believes that this combination is perfect because it is. As you may know, zucchini is one of my favorite vegetables because it’s very healthy and can adapt to the ingredients of the recipe. In addition to all those amazing vitamins and minerals, zucchini also provides over-healthy compounds called carotenoids — lutein and zeaxanthin in particular. It’s those compounds that seem to offer (by the research) extra, impressive health boons to zucchini. My mom will always encourage me to eat vegetables and fruits because the nutrients it supplies in our body are more than manufactured vitamins provides. And besides, it’s all-natural, no ingredients are considered harmful. Try this recipe for Kitt’s Oven-Roasted Zucchini, and enjoy it with your loved ones.

Ingredients:

(3) eaches Zucchini, raw

¼ cup oil, olive, salad or cooking

1 c of Progresso Italian Style Bread Crumbs PLB

½ cup Parmesan cheese, grated

1 tbsp Garlic, raw

(1) pinch Salt, table

Directions:

Preheat oven 400 degrees F (200 degrees C).

Add and place zucchini in a non-stick baking dish. Drizzle olive oil over zucchini; add bread crumbs, Parmesan cheese, garlic, salt, and pepper and mix well.

In a preheated oven, bake it for 40 minutes, stirring every 10 to 15 minutes until zucchini is tender and cheese melts.

Notes:

A high 400 ° F oven temp means roasting the zucchini instead of the bakes. It means the zucchini grow a bit of char and are less likely to become soggy.

Allow spacing in your zucchini when you put it in the baking dish to cook evenly.

You can serve this Kitt’s Oven-Roasted Zucchini for anything that comes out of the grill during the summer, such as grilled chicken, grilled salmon, grilled steaks, you name it. Also, you can serve this with baked fish or roasted chicken.

Nutrition Facts:

Per Serving: 289.7 calories; 8.8 mg cholesterol; 631.1 mg sodium; 9.1 g protein; 24.1 g carbohydrates

Prep: 20 mins | Cook: 55mins | Additional: 1 hr | Total: 2 hrs 15 mins | Serving: 24 | Yield: 24 servings

Blueberries are the perfect snack, and it makes the best pancakes, it makes the savoriest refreshing smoothies, it’s juicy, soft, and are just so poppable. And of course, it also makes the best desserts of all time, and this Blueberry square is a living proof that they are. Try this recipe for Blueberry square, and enjoy it with your loved ones.

Ingredients:

(1) (14 oz) can of Chickpeas, mature seeds, (garbanzo beans, Bengal gram), canned

½ cup oats, rolled, regular, dry

½ cup sugars, brown

¼ cup oil, olive, salad or cooking

2 tsp Vanilla extract

1 tsp Leavening agents, baking powder, double-acting, sodium aluminum sulfate

¼ tsp Leavening agents, baking soda

¼ tsp salt, table

3 cups Blueberries, raw

2 tbsp Sugars, granulated

1 tbsp Lemon juice, raw

2 tbsp Cornstarch

¼ cup Water, municipal

1 ½ cups oats, rolled, regular, dry

(1) cup Wheat flour, white, all-purpose, enriched, bleached

½ cup sugars, brown

¼ cup oil, olive, salad or cooking

1 tsp Vanilla extract

½ tsp Leavening agents, baking soda

Directions:

Preheat oven 350 degrees F (175 degrees C).

Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 tsp of vanilla extract, baking powder, 1/4 tsp of baking soda, and salt in a food processor. Blend to a dough-like consistency, and then press into an 8×11-inch baking pan.

Bake crust until crisp and lightly browned for 20 minutes in the preheated oven.

Add and combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Add and whisk cornstarch and water in a small bowl, and then stir into blueberry mixture. Cook until mixture thickens for 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.

Add and mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, a tsp of vanilla extract, and 1/2 tsp baking soda together until bread crumb consistency in a large bowl. Sprinkle over blueberry mixture.

In the preheated oven, bake until blueberry filling is bubbling and crumble topping is lightly browned about 20 minutes. Cool and cut into squares. Store leftovers in the refrigerator.

Nutrition Facts:

Per Serving: 145.7 calories; 0 mg cholesterol; 136 mg sodium; 2.4 g protein; 22.7 g carbohydrates.

Prep: 10 mins | Cook: 25mins | Additional: 20 mins | Total: 55 mins | Serving: 12 | Yield: 1 -9×13-inch pan

Have you ever had Fantasio Bars in your life? If not, then you better try this recipe because you’re missing so much in life. The combination of chocolate and coconut with a graham crust is divine, which makes the bars more enticing and delicious. I tried this one during a house warming of our relative, I was young and was intrigued with the Fantasio Bars. Also, I found out that the recipe for this Fatasio Bars was a gift from my grandmother that is why my mom and other relatives were delighted when they saw this one. From then on, I kept asking my mom to make her version of this recipe at home. I told her it is just a waste knowing a delicious recipe, and not bother making it.

Ingredients:

½ cup Butter, with salt

¼ cup Sugars, granulated

1 ½ cups Cookies, graham crackers, plain or honey

1 ½ cups nuts, coconut meat, dried (desiccated), sweetened, flaked, packaged

(1) (14 oz) can Milk, canned, condensed, sweetened

1 cup Bakers Choc Semi-Sweet Chocolate Bar KFT

½ cup Nuts, almonds

Directions:

Preheat oven 350 degrees F (175 degrees C).

Melt the butter in a saucepan, and then remove from heat and stir in the sugar and graham cracker crumbs. Add and spread the mixture into the bottom of a 9×13-inch baking dish. Bake until slightly firm, about 10 minutes in the preheated oven.

Add and stir the coconut and condensed milk in a bowl, spread over the baked crust, and transfer it back to the oven cook for 12 minutes more. Set aside for 10 minutes to cool.

Add and melt the chocolate over just-barely simmering water in the top of a double boiler, stirring frequently, and scrape down the sides with a rubber spatula to avoid scorching. Stir the almonds into the melted chocolate; spread evenly over the cooled coconut layer. Allow cooling until the chocolate sets.

Nutrition Facts:

Per Serving: 368.3 calories; 31.4 mg cholesterol; 185.9 mg sodium; 5.5 g protein; 43.6 g carbohydrates.