Delicio Recipe List

Starting today I am having a "Limited Time Only $1.99" sale on my cookbook, "Mama's Cookbook". This cookbook is composed of over 100 recipes from my Mama, her mother, Retha Bradham and my other Granddmama, Maggie Elliott... as well as many, many other family recipes. You'll find many pictures and bonus recipes with pictures and hyperlinks. This ebook will be emailed to you and is in PDF format and can be viewed as often as you like, printed in complete form or page-by-page... however you wish! Just select your sale item and click the "Buy Now" button under the picture of my cookbook.

Double Lemon Cupcakes with Whipped Cream. Instructions Cream Cheese Swirl Carrot Coffee Cake. Instructions Sour Cherry Cheesecake. Instructions Pistachio Marble Pound Cake. Instructions Portugese Orange Cake on Foodess. Instructions

This Malaysian favourite is ridiculously simple to put together. It's excellent as a casual starter or finger food and makes a superb beer snack. I must warn you to smack away any greedy fingers lurking around when you cook it up or you might find your portions somewhat dwindled! Serves 6-8 Preparation 10min Cooking 30min Skill level Easy By Poh Ling Yeow Ingredients 2 kg chicken wings, wingtip and drumette separated, or legs 3 cloves garlic, peeled and finely chopped 2 tsp light soy sauce 3 tbsp ground turmeric 3 tsp ground coriander 2 tsp ground ginger 1-2 tsp chilli powder, or to taste 2 tsp salt, crushed into very fine grains with a mortar and pestle 10 sprigs of fresh curry leaves 1 � litres vegetable, peanut or ricebran oil Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20�C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fre...

Bolacha Decorada Boneco de Neve by Vera Madeira - L�art in Dolce on Flickr. Source

Gingerbread houses that perch on your mug!  Spotted these and had to share - how amazingly sweet! They are little gingerbread houses that perch on your coffee cup.   Find the recipe for making them here over on Not Martha :)

Supplies for Christmas Wreath Cookies: 1 larger Circle Cookie Cutter 1 Smaller Circle Cookie Cutter Green Thick Icing � AmeriColor Leaf Green Red 15 Second Icing � AmeriColor #2.5 PME or #3 PME round decorating tip (or use what you have) Cookie Recipe Royal Icing Recipe Food Safe Marker Read More at:  http://thebearfootbaker.com/2014/12/christmas-wreath-cookies-2/

This is what I use: Round cookies with holes Red royal icing (soft consistency) Green royal icing (soft consistency) Round tip 2 or 3 for the red icing Leaf tip medium size for the green icing Step 1: Pipe the green royal icing leaves on the cookie. Starting from the inside of the cookie working your way around the wreath. Set aside to dry. Step 2: Pipe small red berries randomly on the wreath and set aside to dry completly. Step 3: Voila! A nice Christmas wreath cookie for you to enjoy. Happy Caking Read More

Raspberry, cherry, blueberry, wild berry, strawberry... What's the best kind of fruit to top this with?  How about trying 5 different pans to find out?  And invite me over to help sample them!  Home made pie filling or fruit sauce works, too.  Then top each piece individually in the serving plate.  Mmm... Base:        2 cups graham crumbs                  1/4 cup sugar                  1/2 cup melted butter Topping:  1 (8 oz.) pkg. cream cheese                  1 cup powdered sugar                  1 1/2 cups milk               ...

I love, love making pizza!  There are so many kinds to be tried.  This crust recipe is from Pioneer Woman's kitchen.  Or pretty much the same.  And it's really, really easy! 1 tsp. yeast (I use instant) 4 cups all-purpose flour 1 tsp. salt 1/3 cup olive oil 1 1/2 cups warm water Mix yeast and water.  In a mixing bowl combine flour and salt.  Drizzle olive oil over top and mix until combined.  Next, pour in yeast and water mixture and stir until just combined into a ball.  Toss the ball of dough in a little more oil and cover bowl tightly with plastic wrap.  Store in the fridge until you need it.  Note:  PW says it's best to make the dough at least 24 hours ahead of time.  I usually don't plan that far ahead so I like to make it in the morning to use later in the same day.  But you can leave it in the fridge for 3-4 days. To use:  This makes two large crusts.  Preheat oven to 450 or hotter....

INGREDIENTS For the Cookies: � C butter � C shortening � C sugar 1 egg 3 tsp vanilla 3 Tbsp milk 3 C flour � tsp baking powder For the Frosting: 3 C powdered sugar � C butter (1 stick) 3 Tbsp milk 1� tsp vanilla Food coloring Sprinkles Red hots INSTRUCTIONS In a medium bowl, mix together, butter, shortening, sugar and egg. Add vanilla and milk. Mix well until combined. Gradually stir in flour and baking soda scraping down the sides of bowl. Roll out a small amount of dough on a floured surface to about �? thick and cut into shapes. Place on cookie sheets and bake until edges just start to brown. Approximately 10-12 minutes. Let sit on cookie sheets for a few minutes then transfer to cooling rack. Repeat until all dough is used. Here�s a little cookie tip for you�. When rolling out your cookie dough, mix flour and powdered sugar 50/50. Use this mixture and your cookies will taste much better and not leave a flour taste in your mouth. For the frosting In a medium bowl, cream butter, milk...

Another Easy Tutorial brought you you be the developers of the Easy Roller!   Today we are making cake pops with Santa Hats!! These are super easy and just require a few things!   First you will need cake of course!  Candy melts, white and a color of your choice (I used Milk chocolate), lollipop sticks, and the Candy Cane Hershey Kisses and a stand to place them in! Read More:  http://heavenlycakepops.com/2013/12/easy-santa-hats/

An amazing combination of ingredients all rolled into once terrific cookie recipe,  you're going to love, love these yummy morsels! Yields: (Appx 5 doz) Prep: 15 Mins. Bake: 10 to 12 Mins. INGREDIENTS Wet 1 cup unsalted butter, room temperature 1 cup granulated sugar 3/4 cup light brown sugar, packed 2 large eggs 1 cup pumpkin puree (not pumpkin pie filling) 1 teaspoon vanilla extract Dry 1-3/4 cups all-purpose flour 1-1/2 teaspoons ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground ginger 1 teaspoon baking soda 1/2 teaspoon double-acting baking powder Pinch of salt Additions 3 cups quick-cooking oats 1/4 cup toffee bits METHOD Preheat the oven to 350 degrees. Line a couple of baking sheets with silpats or parchment paper. In the bowl of a stand mixer using the paddle, cream butter, and sugars until light and fluffy for a few minutes. Scrape down sides of bowl and add eggs, pumpkin puree and vanilla extract; beat until combined. Place a sieve over mixing bowl of...

Ingredients: 16.5-oz. package refrigerated sugar cookie dough, at room temp and broken into pieces 3 Hershey�s bars, coarsely chopped 7 Butterfinger bars, 5 whole and 2 coarsely chopped Instructions: Preheat oven to 350 degrees F. Coat an 8x8-inch baking dish with cooking spray and set aside. In a medium bowl, combine the cookie dough and the Hershey�s bar pieces. Using your hands, mix together. Press half of the mixture into the bottom of the prepared baking dish. Top with 5 whole Butterfinger bars. Top that with the remaining cookie dough mixture. Bake in the preheated oven for 18-20 minutes, or until dough is cooked through (test with a toothpick). Remove from oven and top with 2 chopped Butterfinger bars. Let cool and cut into small squares. Read More:  http://www.pipandebby.com/pip-ebby/2013/7/2/butterfinger-cookie-bars.html

Ingredients Cookies � cup butter {113g; unsalted; at room temperature} � cup peanut butter {at room temperature, or 20 seconds in the microwave} � cup granulated sugar {100g} � cup packed brown sugar {110g} 1 egg � tsp vanilla 1� cups all purpose flour {188g; or fluffed, spooned and leveled} 1 tsp cornstarch � tsp baking powder � tsp baking soda granulated sugar {for rolling} coarse sea salt {for sprinkling} Assembly 1 cup Nutella Instructions Cookies In a large bowl, beat butter and peanut butter until well combined. Add sugar and beat until light and fluffy. Mix in egg and vanilla. In a separate small bowl, combine flour, cornstarch, baking powder and baking soda. Mix into wet ingredients. Scrape down from sides of bowl, cover with plastic wrap, and refrigerate for at least 2 hours. Pre-heat oven to 375 F. Line cookie sheets with silicone baking mats or parchment paper. Roll dough into 1 tbsp sized balls, roll in the granulated sugar to coat. Place on ba...

Ingredients: 1 (18.25-oz.) package devil's food cake mix 1 (16-oz.) container sour cream 1/2 cup milk $ 1/4 cup butter, melted $ 2 large eggs $ 1 teaspoon vanilla extract Winter White Glaze Garnishes: red cinnamon candies, fresh bay leaves* Preparation: 1. Preheat oven to 350�. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed. Spoon batter into 2 greased and floured (12-cup) muffin pans. 2. Bake at 350� for 20 to 22 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). 3. Arrange cakes upside down on a serving platter. Spoon Winter White Glaze over cakes (about 1 Tbsp. per cake), spreading with a spatula to thoroughly cover cakes. Garnish, if desired. *Fresh mint leaves may be substituted. Note: For testing purposes only...

Ingredients �          3 cups sweetened shredded coconut �          1 cup sweetened condensed milk �          � cup almond slices �          3 oz. semi-sweet chocolate, chopped �          3 oz. bittersweet chocolate; chopped Instructions 1.     Preheat your oven to 350 degrees and line a baking sheet with parchment paper or your silicone non-stick baking mat. In a large bowl, combine the coconut flakes, sweetened condensed milk and the almonds. 2.     Using a cookie scoop or spoon, place tablespoon sized macaroons on your baking sheet. Bake for 10-12 minutes or until the macaroons are lightly golden brown. 3.     Remove from the oven and allow to cool for about 15 minutes. 4.     While the macaroons are cooling, using a microwave s...

  Ingredients: 1 12 ounce package Ghirardelli White Chocolate Melts (or chopped good quality white chocolate) 1/2 teaspoon pure peppermint extract (not imitation extract) 1 9 ounce package Chocolate Wafer Cookies 8 candy canes, crushed Instructions: Pour the white chocolate into a small microwave safe bowl and melt in the microwave in 30 second intervals stirring after each cycle. Once the chocolate is melted, stir in the peppermint extract. Dip the top of the wafer cookies in the chocolate to coat and set on a wire rack. Sprinkle with the candy canes and allow the cookies to cool until the chocolate is set. Store in an airtight container for up to 5 days. Read More:  http://thesuburbansoapbox.com/2014/12/08/no-bake-peppermint-bark-cookies/

Pill Bottle Cookies Shortbread 1 cup butter, softened 1/3 cup heavy cream 2 cup flour 1/3 cup granulated sugar (for decoration) Filling 1/4 cup butter (softened) 3/4 cup powdered sugar 1 tsp vanilla 1 yolk For Instructions please visit:  https://thehandicappedkitchen.wordpress.com/2011/12/25/pill-bottle-cookies/

Found in most supermarkets and Mexican grocers, canned chipotles in adobo make a smoky, fiery sauce for chicken wings. Serve the wings with avocado crema. SERVES 2�4 INGREDIENTS Canola oil, for frying 2 lbs. chicken wings, separated into 2 pieces 4 tbsp. unsalted butter 3 canned chipotles in adobo and 1 tbsp. adobo sauce, pur�ed 2 tbsp. fresh lime juice Avocado crema, for serving INSTRUCTIONS 1. Heat oven to 200�. Pour oil into a 6-qt. Dutch oven to a depth of 2" and heat over medium-high heat until a deep-fry thermometer registers 400�. Working in two batches, add chicken wings to oil and cook, stirring occasionally, until golden brown and crisp, 10�12 minutes. Using a slotted spoon, transfer wings to a wire rack set over a rimmed baking sheet and transfer to oven.  2. Meanwhile, put butter and chipotles into a medium heat-proof bowl. Set bowl over a pot of boiling water until butter is melted and chipotles are hot, whisking to combine. Transfer chicken wings to the bowl, add lim...

This is possibly our very favorite soup.  At least it's our favorite chowder-style soup.  Try it with sausage instead of ground beef.  1/2 lb. ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1/4 cup margarine 1 tsp. parsley flakes 1 tsp. basil 4 cups diced potatoes 1 carton chicken broth 1/4 cup flour 3 T. margarine 1 1/2 cups milk 2 cups shredded cheese 3/4 tsp. salt 1/2 tsp. pepper 1/4 cup sour cream In a large pot brown beef, set aside.  In the same pan, saut� onions, carrots, celery, basil, and parsley in the first amount of margarine.  Add broth, potatoes and beef.  Bring to a boil.  Simmer until potatoes are tender.  Melt second amount of butter in a saucepan and stir in the flour.  Whisk in milk.  Cook until thick.  Add cheese and sour cream and gently stir into the soup.  Serves 6-8.

NGREDIENTS: 1 jar maraschino cherries vodka or vanilla vodka DIRECTIONS: 1. Pour half the cherry juice out of the jar. (You can save this cherry juice for a non-alcoholic version of a drink coming soon!) 2. Fill the jar with vodka or vanilla vodka. 3. Refrigerate at least 3 days before serving. They get better the longer they sit. Some make them 6 months in advance. Read More at:  http://www.sohowsittaste.com/2012/01/bama-bombs.html

Ingredients 1 cup butter 1� cup white sugar 2 eggs 1 tsp vanilla extract 1 tsp almond extract 1� tsp baking powder � tsp baking soda 2 cups flour 1 cup glace cherries, quartered FOR THE FROSTING 2 cups icing sugar (powdered sugar) � cup butter 1 tsp vanilla extract 1 -2 tbsp milk Instructions Cream butter sugar and vanilla until light and fluff. Add the eggs, vanilla and almond extracts and beat well. Sift together the flour, baking powder and baking soda. Add dry ingredients to the creamed mixture, folding to combine well. Fold in the chopped cherries. Spread in a parchment lined or greased 9 inch square baking pan and bake for 45-55 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1� and use a 9x13 pan instead if you have one of those.) Remove from oven and cool completely on a wire rack. Frost with vanilla frosting...

Easy Snowman Face Cookies- 1.  Using a medium consistency icing (white), outline and fill in the face portion of the cookie (as shown).  Allow this to set about 30 minutes.   2.  Using a medium consistency icing (any color choice), outline and fill in the hat portion of the cookie (as shown).  Allow this area to dry fully (4+ hours).   3.  When the hat and face areas are dry, use a thick consistency icing (white) and add the rim of the hat and the �puff ball� on top of the hat (as shown).   4.  Immediately sprinkle non-pareils (or sprinkles of your choice) onto the wet icing (as shown).   5.  Add a hint of blush to the cheek area using pink luster dust and a (clean and dry) soft paint brush.   6.  Add details to the face (eyes and mouth with black icing, nose with orange icing).  Allow to dry fully before packaging. Read More at:  http://www.glorioustreats.com/2013/12/snowman-face-cookies.html ...

Ingredients: Melted butter, to grease 125g butter, room temp 1/2 cup brown sugar 1/2 cup golden syrup 1 egg, separated 2 1/2 cups plain flour 1 tbsp ground ginger 1 tsp mixed spice 1 tsp baking soda Plain flour, to dust 1 cup pure icing sugar, sifted liquid food coloring Source:  http://betterbakingbible.com/cookies/rudolph-ginger-bread-man-christmas-cookies/

Ingredients 1 pkg. (8 oz.) brick cream cheese, softened 36 OREO Cookies (regular size), finely crushed 16 oz. vanilla candy wafers or melts, melted (these can be found at Walmart, target, Michaels or other craft stores) 48 Mini OREO Bite Size Cookies decorations: decorating icing or gel; multi-colored sprinkles Read more at http://www.the-girl-who-ate-everything.com/2014/11/christmas-parties.html#CceIbzSgvL0LcVGe.99

Ingredients: 16 ounces Nutter Butter Cookies 8 ounces cream cheese 8 ounces Reese�s Mini Peanut Butter Cups, each one quartered 12 ounces milk chocolate chips 3/4  tablespoon shortening 1 tablespoon sprinkles (optional for top) Read More:  http://www.sixsistersstuff.com/2014/05/reeses-nutter-butter-cookie-truffles-recipe.html

Ingredients: 300 g ground almonds 100 g powder sugar 50 g flour 2 teaspoons cinnamon 2 egg whites for the glaze: 1 egg white85 g powder sugar. Knead a dough using all the ingredients and chill for 1-2 hours. Roll out between two layers of foil and cut out stars with a help of a cookie cutter. For the glasur beat egg white with  a pinch of salt, then add powder sugar in small portions and beat until shiny. Brush stars with the glaze and bake on 170�C for 10-12 mintues. Read More:  http://almondcorner.blogspot.com/2008/02/cinnamon-stars.html

Read More Direction and Ingredients:  http://thebearfootbaker.com/2013/12/simple-reindeer-cookies/

Simple Fresh Fruit Salad Cantaloupe Watermelon Honeydew Melon Strawberries Grapes, Red and Green Granny Smith Apples Gala Apples Pineapple (can/cans of  DOLE� chunk) Mint, optional Simply cut the fruit into bites size chunks and toss. I used  DOLE�  canned pineapple and use part of the juice as a sauce for the salad. If you use apple or a fruit that might brown, quickly toss in the pineapple juice after slicing.

Serve this crisp, flavorful salad with a pan of juicy lasagna and fresh French bread!  1 bunch Romaine lettuce, cut or torn 1/2 cup crumbled bacon Parmesan cheese Caesar flavored croutons Mozzarella cheese Dressing: 1 cup mayonnaise 1/3 cup sugar 1-2 T. red wine vinegar 1/2 tsp. garlic salt 1/4 cup cream 1 tsp. fresh ground pepper Mix salad ingredients in a large bowl.  Mix dressing ingredients by shaking or stirring.  Toss as much as needed with the salad, and keep the rest in the fridge for next time.

I'm sure a recipe with a name like this has got to be genuinely Canadian, but please don't wait for snow to make these!  I like this recipe because it makes so many rolls you have some to share with someone else, AND some to put in the freezer for later. 2 cups warm water 2 cups milk (or 4 cups warm water and some milk powder) 3/4 cup shortening 3/4 cup sugar 2 T. yeast 1 T. salt 2 beaten eggs 10 cups flour margarine cinnamon brown sugar Sauce: 3/4 cup milk 3 cups brown sugar 3/4 cup margarine Warm milk and add shortening to soften.  Add warm water, sugar, yeast, salt, beaten eggs and 4 cups flour.  Mix thoroughly and then knead in the rest of the flour.  Let rise until double. Heat sauce ingredients until boiling.  Pour into 3 greased 9X13 pans. Divide dough into three parts.  Roll each out into a rectangle and spread with margarine.  Sprinkle with cinnamon and sugar.  Roll up and slice.  Place on prepared pans.  Let rise...

Mmmm... the smell of fresh baked bread!  Quickly grab some butter and honey and cut yourself a nice thick slice. 2 1/2 cups warm water 1/4 cup oil 1/4 cup sugar 2 T. yeast 2 tsp. salt 6 1/2 cups flour Stir together water, oil, sugar, yeast and 2 cups flour.  Add salt.  Add rest of flour.  Stir until it forms a ball, then dump on the table and knead until smooth, sprinkling with more flour as needed.  (Or if you happen to have such luxuries like a dough machine in your kitchen, I'm sure you know very well how to use it!)  Work the dough down every 10 min. for an hour. (set the timer) This is what gives the bread a nice texture.  Divide into either two or three equal pieces, depending on whether you want bigger or smaller loaves.  Roll out to less than 1/2" thick on a floured table top.  Roll up like a jelly roll.  Place on greased cookie sheet and slit 3 or 4 times.  Let rise until double.  Bake at 400 degrees for 25 min.  ...

2 baked chicken leg quarters, skin removed and shredded 6 cups chicken broth 1 grated carrot 1 small onion, diced 2 garlic cloves, minced 1/4 cup fresh lemon juice 3 teaspoons corn starch, dissolved in the lemon juice 1 � teaspoons of Greek Seasoning 1 cup ruffles pasta � cup heavy cream Salt and pepper to taste Place chicken and broth in a stock pot. Add the carrots, onion, garlic and Greek seasoning. Bring to a boil. Add pasta, and simmer until the pasta is tender. Slowly add in the lemon juice/corn starch mixture. Stir until thickened. Remove from heat and add heavy cream. Taste and adjust salt and pepper to taste. I served it with Hush Puppies .

I've made this quite a few times for potlucks, because I can make the meatballs earlier in the week and freeze them. Then on Sunday all I have to do is put them in the slow cooker with sauce and turn it on.  They are very well loved! Meatballs: 3 lbs. hamburger or ground pork 2 cups oatmeal 2 eggs 1 cup chopped onion 1/2 tsp. garlic powder 2 tsp. salt 1/2 tsp. pepper 2 tsp. chili powder Sauce: 2 cups ketchup 1 cup brown sugar 1 T. liquid smoke 1/2 tsp. garlic powder Mix and form into small balls.  Arrange in a large, lightly greased pan.  At this point you can bake them uncovered until done and put into the freezer for later.  Or pour the sauce over, cover with foil and bake at 350 for 1 1/2 hours.

Eat it with your sausage, Eat it with your ham, Put it in a sandwich, Make it if you can... This has become a family tradition for Christmas and Easter ham dinners.  It would also be good as a dipping sauce for chicken fingers.  And, yes, it's very good cold in a ham sandwich made with leftover ham! Mix 1 cup sugar and 3 tsp. dry mustard Add 2/3 cup vinegar Fold in 3 beaten eggs Boil 5-15 minutes.  Add 1 T. margarine and a pinch of salt. Note: I usually use a squirt of prepared mustard instead of dry.

      I will NEVER make these cookies again!!  (Unless it's a giant gathering so I can be sure that all cookies are eaten and will not find a cozy spot in my fridge to taunt me day after day!) These are so good and pretty much just like the cookies you find at Swig.  I didn't have sour cream so I used vanilla greek yogurt (don't tell Kenny or I will kill you!) in it's place in both the cookies and frosting. Turned out wonderfully! I liked the extra vanilla flavor.  I didn't use almond extract because I don't like almond extract and Swig doesn't use it either. *see tips below.  I cooked, cooled, frosted, then put them in the freezer to harden up the frosting so I could stack them and store them in the fridge, since Swig cookies are cold. D-E-L-I-C-I-O-U-S! I ate them for breakfast, lunch, and dinner and made my kids take a bunch to school to get them out of my house! They are evil. You should give them a try! :)  Thanks lady in Bountiful that figur...