Delicio Recipe List

I found a recipe for White Chocolate Raspberry Muffins in the Favorite Family Cookbook (love those girls!), I had high hopes that they would be amazing. But when we ate them, the berries were very tart and there didn't seem to be enough chocolate. I've been thinking a lot about them, and I wondered what would happen if I used the amazing Marionberry syrup that I've been buying at Costco. The result was gobbled up very quickly by all members of our family, definitely a winner! White Chocolate Marionberry Muffins 1 egg 1 cup buttermilk 1/4 cup melted butter 3/4 cup sugar 1/2 tsp almond extract 2 1/2 cup flour 1 tsp baking soda 1/4 tsp salt 1 cup white chocolate chips 3/4 cup Marionberry syrup Preheat your oven to 425 degrees. In a bowl, whisk egg, buttermilk, butter, sugar and almond extract. Combine the flour, soda and salt in a smaller bowl. Fold the dry ingredients into the wet ones, being careful not to over-mix. Gently fold in the white chocolate chips and then the syrup...

I know that casseroles like this are old fashioned and not particularly healthy because of the canned soups and the mayonnaise, but I made this on a nostalgic whim this past week, and I have to admit that I quite liked it. The asparagus, mushrooms, chicken and pasta worked well together. Very much comfort food. Also, I substituted fresh asparagus and fresh mushrooms for the canned versions, and that was a big plus. I don't know. It just hit the spot. 3 cups cooked and cubed or shredded chicken 2 cans cut green asparagus (I used fresh asparagus, which I steamed. Didn't really measure. At least the equivalent of two cans. Probably a bit more. Cut up into one-inch pieces) 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup mayonnaise 1 can mushrooms, drained (again, I used fresh rather than canned. Probably about a cup and a half of sliced button mushrooms) 1 8-oz package egg noodles, cooked 1 cup shredded cheddar cheese 1/2 cup slivered or sliced almonds Combine first ...

A wonderful refreshing, light and healthy summertime salad that�s a great accompaniment to any barbecue or main dish...   Servings: (4) Prep: 10 Mins. INGREDIENTS 1 cucumber, peeled, cut in quarters lengthwise, then into �� chunks � small yellow onion, thinly sliced � red bell pepper, cut into �� pieces � teaspoon freshly chopped oregano (or 1/8 teaspoon dried) 1 teaspoon freshly chopped sweet basil (or � teaspoon dried) 1 tablespon red wine vinegar 1 tablespoon extra virgin olive oil Kosher salt and freshly ground pepper to taste METHOD Add all ingredients to a small glass/ceramic (non-reactive) bowl, and toss to combine.  Refrigerate for 15 minutes prior to serving to allow flavors to meld.  Toss a final time, and serve. ~ Enjoy! ~~~~~~~~~~~~~~ Tip:  I made this salad with what I had on hand today, although feel free to also include fresh tomato wedges and kalamata olives if you wish, just increase the amount of red wine vinegar, extra virgin olive oil and herbs,...

Last week I posted the Lemon Meltaway Cookie recipe, so I thought that this week I would post the amazing cookie that we replaced it with. The recipe for this cookie came together quite by accident. Instead of doing the usual creaming of butter and sugar, this was accidentally all dumped into the mixing bowl and mixed together, the result is an amazingly yummy, tender cookie! Lemon Shortbread Cookies Tatyana Thompson 2 sticks butter - room temperature 2 cups cake flour (all purpose works too!) 3/4 cup sugar 1/2 tsp baking powder 1 tbsp lemon emulsion or extract (We use emulsion for the better flavor it gives. available at kitchen specialty stores.) 1/2 tsp vanilla Lemon Icing Icing Ingredients Powdered Sugar Lemon Juice Yellow food coloring, if desired Combine all ingredients in a stand mixer until blended. Form dough into balls, then press down the palm of your hand to shape the cookies. Bake at 325 for about 18 to 20 minutes. To keep these soft, make sure not to over-bake. Let them c...

I created this vibrant and crunchy salad today, mainly from "green" ingredients I had on hand; it�s superb and will fare well alongside any main dish... Servings: (8 to 10) Prep: 10 Mins. INGREDIENTS Dressing: 4 tablespoons mayonnaise 1 tablespoon honey 2 teaspoons freshly-squeezed lime juice Salad: 6 cups romaine lettuce, torn 1-1/2 cups frozen sweet green peas, thawed, and pat dry 1 (8 oz. can) sliced water chestnuts, drained, pat dry, and cut into slivers 3 ribs celery, diagonally sliced 4 long green onions (green parts only), sliced Handful of fresh parsley, chopped --(Or, 2 tablespoons dried parsley) Garnish: --Toasted sesame seeds METHOD In a medium glass (or non-reactive) bowl, add and whisk together all the dressing ingredients. Toss in all salad ingredients, and fold to combine. To serve, sprinkle with toasted sesame seeds. ~ Enjoy! ~~~~~~~~~~~~~~ I served this salad for lunch with homemade meatloaf, and smashed potatoes with sour cream and chives topped with mushroo...

A very, very easy recipe to prepare resulting in an incredible pecan pie that will leave your guests raving.. . [Photograph credits and permission via @Polar_Gal on Twitter who requested my recipe, prepared it, then provided this stunning pic ~ Kudos to her!] Servings: (8) Prep. : 15 Mins. Bake: 40 Mins. INGREDIENTS 1 cup dark brown sugar 1/4 cup granulated sugar 1/2 cup unsalted butter, melted 2 large eggs 1 tablespoon all-purpose flour 1 tablespoon milk 1 teaspoon vanilla extract 1 cup chopped pecans; plus more whole pecans for garnish, if desired --1 Unbaked 9� pie shell ( Sandra's Homemade Pie Crust ) METHOD Preheat oven to 400 degrees. In a large bowl, beat eggs until foamy. Stir in melted butter. Stir in brown sugar, granulated sugar, and flour; mix well. Add milk, vanilla, and chopped pecans. Pour filling into an unbaked 9� pie shell (you can prepare  Sandra's Homemade Pie Crust , or use store-bought in the freezer section of the market, and thaw beforehand, as directed...

My husband did an incredible job creating this recipe a few days ago, and since then we've literally made this 3 more times this week because it's simply that spectacular... Servings: (2 or 3) Prep: 3 Mins. Marinate: 30 Mins. Grill: 10 to 20 Mins.  --(Rule of Thumb: Appx. 10 Mins. per 1� of fillet thickness) Special equipment: 1 (6�x9�x1-1/2�) disposable baking pan 1 (9� x 1-1/2�) section of alder branch -- (Note: Soak branch in water 2 hours before placing on hot charcoal coals) INGREDIENTS Marinade: Granulated garlic Sitka Seafood Seasoning (or Old Bay Seasoning) Freshly ground black pepper � to �  cup yoshida sauce -- (Depending upon # of fillets, 2 or 3 respectively) Fish: 2 or 3 Fresh boneless, skin-on king salmon fillets, 1-1/2" to 2" thick METHOD --2 hours before grilling, place alder branch in bowl with water and weigh it down to soak.  --30 minutes before grilling, prepare charcoal in grill so it is ready; ensuring you have � the coals on one side ...

Ever since we discontinued the Lemon Meltaway cookies at our Bountiful and Centerville stores we have had tons of requests for the recipe. A fun fact about this cookie is that it was originally the Studio 5 Signature Cookie. The show came to us and asked us to come up with a cookie that only had 5 ingredients. The neat thing about this cookie is how versatile it can be. Instead of having lemon on the top, you can have lime, strawberry, pink lemonade...the sky really is the limit. I've also heard of people using this dough as a kind of pie dough. So get creative!  Since we aren't making this cookie anymore, and it's not something I'd make at home, I did a quick internet search for images. I found this picture and copied and pasted, so I need to apologize to whoever I stole this picture from!    Lemon Meltaway Cookies Cookie Ingredients 1 cup butter � cup powdered sugar 1 � tsp lemon juice � cup cornstarch 1 2/3 cup flour Icing Ingredients Powdered Sugar Lemon Jui...

Such a yummy way to do beef roast.  I copied the recipe from Jo.  Thanks, Jo! 4 lb beef pot roast (I weigh it and make the rest accordingly) 1 1/2 tbsp seasoned salt 2 1/2 tsp garlic powder 3 tsp pepper 3 tsp beef bullion 4 cups water 3-5 jalapeno peppers (fresh cut in rings or canned) *we like a tin of mild chilies instead Mix the salt, garlic, pepper, beef bullion and water. Pour over roast and bake for 3-4 hours. Slice or shred the roast, layering with chilies in a 9 x 13 pan. Pour as much brine over as fits and bake another 1 - 1 1/2 hours. 

I actually tried a new recipe last night.  Haven't done that for a looong time.  We thought these colorful tacos were really good.  Quick to make is another bonus. Mango Salsa 1 mango - peeled, seeded and diced 1 ripe avocado - peeled, pitted, and diced 2 tomatoes, diced 1/4 cup chopped fresh cilantro 1/4 cup chopped red onion 1 or 2 cloves garlic, minced   1/2 teaspoon salt   2 tablespoo...

This delicious dish helps on those special days that you make a special breakfast for your family and you get stuck eating eggs......again. Start with  1 cup of finely chopped just barely cooked cauliflower 1/2 cup of drained cottage cheese 1 egg Mix this all up with salt and pepper to taste. I wanted them to taste like potatoes so I added about 3/4 of a teaspoon. Put butter or olive oil in a frying pan and drop a generous spoonful into the heated oil. This browns nicely so watch it closely. It gets done way faster than the actual potato hash browns. Yum!

An epic recipe that�s truly addicting, and lets the dungeness crab be the shining star... Serves: (10 to 12) Prep:10 Mins. Bake: 30 Mins. INGREDIENTS Dip: 1 (8 oz. pkg.) cream cheese, room temperature 1 cup grated medium cheddar cheese 1/2 cup grated mozzarella cheese 1/2 cup mayonnaise 1 teaspoon freshly squeezed lemon juice 3 green onions (green parts only), finely chopped Dash of cayenne pepper 1-1/2 teaspoons old bay seasoning 1-1/2 cups cooked dungeness crab meat, drain any liquid, if present --(About 1 shucked dungeness crab) 1 (7 oz. jar) quartered artichoke hearts in water, drained, and roughly chopped --[Please do not use marinated artichokes, as they have too strong of a flavor profile for this dish] For scooping: --Butter crackers (I used Club), or toasted French bread slices METHOD Preheat the oven to 350 degrees. Spray a 9� round (or square) ovenproof baking dish, and set aside. In a medium bowl, add cream cheese, cheddar cheese, mozzarella cheese, mayonnaise, lemon juice,...

I know this isn't a new post, sorry, I am posting another recipe for Chocolate Sugar Cookies . I wasn't really thrilled with how the cookies came out with the recipe the way that America's Test Kitchen had it. So I've been playing with it, I've made these cookies several times and I think that they turn out way better this way, so instead of just changing what I had posted before, I decided to just re-post the recipe, the way that it turns out better. That way, you can compare the recipes and even try them both yourself. Maybe you will like the cookies better the original way!  Chocolate Sugar Cookies adapted from Cook's Country Magazine 14 tablespoons butter, softened 1 � cups packed brown sugar 1 tablespoon vanilla extract 1 large egg 1 large egg yolk � teaspoon salt 1 � cups plus 2 tablespoons all-purpose flour � cup unsweetened cocoa powder (we use Dutch Processed) � teaspoon baking soda � teaspoon baking powder 1/3 cup granulated sugar Pre-heat oven to 350 ...

My husband, Mr. Larry Forbes, loves him some macaroni salad. Love may not even be the right word. Actually, he worships and adores macaroni salad. So every now and then I break down my barriers and make him a big bowl full. I know he will be highly grateful when I place a bowl of it in front of him. I have used a lot of different pickles through the years when I make macaroni salad but it turns out now that our favorite pickle for this dish is Icicle Pickles that we buy a case of each year at a church yard sale in Holden Beach. The church ladies make and resale them every year and I just have to tell you that they are 'to die' for. I've never seen another icicle pickle like these anywhere. And that is why I buy them by the case. They are especially nice in potato salad as well. 2 cups elbow macaroni 1 tsp. olive oil 1 cup sweet onion, chopped 1/4 cup each of diced red, orange, and yellow bell pepper 1/4 cup chopped celery 1/3 cup chopped icicle pickles 1/4 cup icicle pickle...

When I saw this recipe on Our Best Bites blog a couple of weeks ago, I thought that it looked pretty similar to the America's Test Kitchen version of brownie. After comparing recipes, I realized that there are similarities but this recipe is less fussy. I had a great time making these and the smells that came from the oven were amazing! These brownies tasted good after they cooled on the first day, but allowing them to sit overnight is when the magic really happens and they are amazing the second day. Perfect Chocolate Brownies recipe adapted from Our Best Bites, who adapted it from others Brownie yumminess! 1 1/4 cups all purpose flour 1 teaspoon salt 2 tablespoons cocoa powder (Dutch Processed is best) 12 ounces dark chocolate, roughly chopped (I used Ghiradelli semi-sweet baking chocolate) 1 cup unsalted butter, cut into 1 inch chunks 1 1/2 cups granulated sugar 1/2 cup packed brown sugar 5 eggs, at room temperature (you can leave them out, or let them sit in warm water until yo...