Delicio Recipe List

One of my favorite and most prepared recipes I created when I was craving scalloped potatoes au gratin and loaded baked potatoes at the same time... Serves: (10 to 12) Prep: 25 Mins. Bake: 1 Hr. Stand: 15 Mins. INGREDIENTS 4 slices of bacon, cut into strips and browned 8 cups yellow potatoes, peeled and thinly sliced to 1/8� --(I used 6 medium-large potatoes, and sliced them using a mandoline) 1 green onion, sliced (both white and green parts) 6 tablespoons unsalted butter 6 tablespoons all-purpose flour 3 cups milk � teaspoon granulated garlic � teaspoon kosher salt � teaspoon freshly ground pepper 1/8 teaspoon cayenne pepper 2 cups grated medium cheddar cheese � cup sour cream 1 cup additional grated medium cheese, to sprinkle on top Paprika METHOD Preheat oven to 350 degrees.  Spray a 9�x13� casserole dish, and set aside. Brown bacon in a medium skillet, remove with a slotted spoon and set aside on a paper towel-lined plate. In a medium, heavy-bottom saucepan, over low heat melt...

This is the perfect accompaniment to Sarson ka Saag � an amazing winter dish. I prefer eating this for lunch � as both the saag and makki ki roti can be heavy to digest. Yields: 4 rotis (Increase as needed) Ingredients: 2 cups makki ka atta (yellow coarsely ground corn flour) Warm Water for dough (as needed) Salt to taste Fresh white (unsalted) butter Method: 1.      Take the corn flour in a wide pan, add the salt and knead the flour with warm water to form medium-hard dough. Make the dough fresh, roll and make the rotis immediately. 2.      The dough is tough to roll and can stick to the rolling pin as well as the rolling surface. I recommend using damp muslin cloth (this is how my mom did it) or two sheets of plastic/ cling film � this is how I do it. 3.      Make a small ball and place between the two sheets of damp muslin/ regular cling film. Roll over the sheet to a 2-3 mm layer. Roast on a hot (non-stick) tava/ pan ...

This is a very traditional meal from North India � best served in the freezing winters... Piping hot greens with makki ki roti (flat bread made of corn flour). The leaves � both sarson (mustard leaves) and palak (spinach) are the greenest, freshest and at their flavourful best in the winters. While the best saag I have eaten is made by my mother, the second best was during a school trip - many, many years ago at a roadside dhaba (highway truck stop!) on our way to Manali. The temperature outside was about 6 degrees Celcius and perfect for a hot, traditional clay oven baked rotis and piping hot saag. I haven't found the perfect saag in a restaurant yet - will definitely make a recommendation when I do! There are a couple of variations � once I remember my mum asking me to add bathua/ methi � the proportion is 2 sarson: 1 palak: � methi: � bathua. The version I make most often is with palak and sarson. Methi is Fenugreek leaves, Bathua (google tells me) is chenopodium. Serves: ...

In my mailbox last week I found the current issue of Cook's Country Magazine. I was so excited, I love these magazines! While I was looking through it a recipe for Chocolate Sugar Cookies caught my eye, and I couldn't wait to try them. Here is the recipe, including my own changes for flavor. Chocolate Sugar Cookies Adapted from Cook's Country Magazine 1/3 cup granulated sugar 1 1/2 cups plus 2 tablespoons all purpose flour 3/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon baking powder 14 tablespoons unsalted butter 1 3/4 cups packed brown sugar (the original recipe calls for dark brown sugar, but I like the flavor of light brown sugar better) 1 tablespoon vanilla extract 1/2 teaspoon salt 1 large egg plus 1 large yolk Place the granulated sugar in a shallow bowl and set aside. Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper. Mix flour, cocoa, baking soda and baking powder in a bowl. Microwave 10 tablespoons of butter in a...

Thanks for all of your entries for our Cookie Class Giveaway. The winner was Janet and she has been notified. For all of you amazing people that entered, didn't win, but still want to come: Sign ups are open. You can leave your information as a comment on this post (name and a way to contact you and if you prefer morning or afternoon class) or you can call our bakery at 801-298-9065 and someone there can help you. Our class will be held on Wednesday May 8 at 10:00 am (if this time slot fills up, we can open up a 2 pm class) at our bakery (142 W 500 S, Bountiful, UT).  The class is $10 a person and it includes lunch at our awesome bakery. We will be teaching some really fun cookies, our new Lemon Shortbread and our Double Chocolate Oatmeal Cookie. Come to learn how to make some yummy cookies, eat samples and have lunch. It's also a great idea for Mother's Day, which happens to be May 12th this year! 

An incredibly hearty and healthy chili  you're able to prepare in one pot  that's ready to serve in an hour... Servings (8 to 10) Prep: 15 Mins. Cook: 45 Mins. INGREDIENTS Grateful to use fresh lime juice from my newly picked Bearrs Limes harvested off of my indoor dwarf citrus tree... 2 (14.5 oz. cans) Mexican diced tomatoes, undrained 1 (15 oz. can) black beans, undrained 2 cups low-sodium beef broth  2 tablespoons chili powder   1 tablespoon ground cumin 2 teaspoons smoked paprika 1 teaspoon dried oregano 1 bay leaf 1/2 teaspoon freshly ground pepper 1 tablespoon honey 1 tablespoon freshly squeezed lime juice 4 small sweet potatoes (or 2 large), peeled and roughly chopped into 1� pieces 1 medium red onion, chopped 2 garlic cloves, minced 2 cups cured, smoked ham, roughly chopped into 1� pieces --Prepared recipe: Sandra�s Mexican-Style Premium Cornbread METHOD Combine all ingredients in dutch oven, or heavy-bottom pot, and stir to combine. Bring to boil, then ...

This starts with my current favorite brownie recipe. I always have everything on hand to make these brownies, they are super easy and yummy. The only thing that I did differently is that normally these brownies are mint (also awesome), but this time I made them Raspberry. I have been wanting lots of raspberry deliciousness lately and these satisfy that! Raspberry Brownies adapted from Worldwide Ward Cookbook Brownies 1 cup butter, melted 2/3 cup cocoa powder 2 cups sugar 4 eggs 1 1/2 cups flour Finished baking Mix butter, cocoa and sugar. When combined, add eggs, one at a time, making sure to beat between each egg. Stir in the flour. Pour into a greased 9 x 13 inch pan. Bake at 350 degrees fro 25 minutes. Allow to cool completely. I made these the night before I wanted them, just to make sure they had the chance to cool completely before frosting them. Raspberry Frosting 1/2 cup butter, softened 3 cups of powdered sugar (about 1 pound) 1 to 3 tablespoons milk 1 to 2 teaspoons ...