Called Preacher Cookies because you could throw them together quickly when you saw the Preacher coming down the road for a visit, these cookies are easy and delicious. I'm sure you've found yourself wishing you had a little notice when you found out somebody was coming for a visit, or you find out you need a treat for your child's class in the morning. A quick batch of Preacher Cookies and you're off the hook. I've tried this cookie several times and once you get the recipe and procedure down, you'll be able to knock off a batch of these cookies before the Preacher, or Mother-In-Law, rounds the bend! You may even want to just whip up a batch for a midnight snack for yourself!

Right now, eating out at restaurants can be expensive. Why not prepare salmon recipes to make supper at home easy and tasty?

Raw salmon is a fleshy and hearty fish that is dark pink to red in color. As a fish, salmon is moist, easy to cook and is tasty to eat. Plus, there are many ways to cook salmon recipes. Since salmon is readily available on the market place, it is easy to cook and versatile.

Salmon is often considered the "steak" of fish. You can buy different varieties of salmon include Alaskan, king salmon, coho salmon among others at a fish market or even a local grocery store. Specialty health food stores, like Whole Foods, stock up on fresh, wild salmon which is free of farm-raised residues.

There are many different types of salmon recipes to choose from. Salmon is often grilled, baked, poached, blackened, sauteed and made into salmon patties.

Salmon is a a highly nutritious food. It is high in protein, and the "good fats," including the omega-3 complex. A four ounce serving of wild salmon is one of the few foods that provides a full day's requirement of vitamin D. That same portion of a salmon filet has more than half of the necessary B12, niacin, and selenium, and is an excellent source of B6 and magnesium.

The omega-3 fats found in salmon tend to reduce inflammation in our bodies. Since inflammation causes many health problems, including heart disease, diabetes, some types of cancers and arthritis, eating salmon is a wise choice. Omega-3's also help prevent the blood clots which cause many strokes.

If you are concerned about how to cook it properly, watch salmon videos online. You can see seasoned cooks prepare exciting and tasty recipes like Teriyaki Salmon, which is perfect supper for a change of pace and a touch of the Orient at your dinner table.

Do you like to keep it simple? Watch a video on how to make simple sauteed salmon. Just use a little cooking oils, light spices and an iron skillet. Or prepare an easy bake salmon recipe. Very easy to do.

If you like a little exotic spice, why not cook Horseradish Encrusted Salmon or Pistachio Crusted Salmon dish. A salmon recipe video call for herbs and seasonings that make taste buds dance!

There are many different ways to cook salmon recipes. You don't have to reinvent the stove or oven. Just watch salmon recipe videos and make a tasty supper tonight!

My household has always had a custom of cooking marvellous 'festive' biscotti for Xmas - we enjoy them by themselves and as a really yummy snack with late afternoon coffee.

We had an old family recipe, which we used for decades, but this year we determined to add a bit of variety and tried out a new recipe that I acquired.

I acquired it from an internet recipe collection, and it turned out really delicious.

And here it is for you to enjoy yourself:

Recipe for Christmas Biscotti

You will need :

Half a cup of butter or margarine
One cup of sugar
Two and a half cups of baking powder
One teaspoon of crushed aniseed
Two whole eggs
One egg yolk
One egg white
Three cups of flour
Half a cup of chopped candied red cherries
Half a cup of mixed candied fruit
One tablespoon of finely shredded orange peel
One egg white
One tablespoon of sugar

Directions :

Use an electric food mixer on medium/high speed to beat the butter or margarine in a large bowl for 30 seconds.

Now add the cup of sugar, the baking powder, and the aniseed and beat until it is well mixed. Now beat in the whole eggs and the egg yolk.

Now add the flour, beating in as much as possible using the food mixer, and then stirring the rest in by hand. Add the candied fruit and orange peel and stir them in by hand.

Split the dough into two equal halves and shape each half into loaf shape of approximately 11" x 2" X 1". Lightly grease a cookie sheet, and place both of these 'loaves' on the sheet.

Put the egg white and one teaspoon of water into a cup and stir well together, then brush the mix over the two dough loaves.

Now sprinkle the tablespoon of sugar over them.

Preheat an oven to 375 degrees F, and bake in the oven for 20 to 25 minutes until they are light brown. Remove and place on a cookie sheet to cool for 60 minutes or so. When cool, cut each, diagonally, into slices of about half an inch wide.

Put these slices 'cut side up' onto an un-greased cookie sheet, and bake in a preheated oven at 325 degrees F for 10 minutes.

Flip the slices over and bake for another 10 to 13 minutes until they are crispy.

Remove and allow to cool on a wire rack.

This recipe should make around 35 biscotti.

When they have cooled down enough, you can store them in a normal biscuit tin, or anything else that will keep them dry. I hope you enjoy it as much as we did.

If, like us, you desire a change from your normal christmas cooking, have a go at looking through some of the online compendiums of holiday recipes recipes, you never know what you will find. In the future, I plan on discovering some delicious new cake recipes for the festivities - anything will be tastier than christmas pudding.

How to prepare chicken to make yummy recipes. Chicken is the favorite food of non-vegetarians.

A good chicken recipe is prepared using almost all portions of the chicken to make mouth-watering food.

Chicken casserole, pies, pastas, soup, burger, fries or roasts, etc. are some of the delicious dishes popular around the world.

Chicken is available freshly cut from the grocer, frozen from the store or can be cleaned at home.

When chicken is killed and cleaned at home, we can decide whether tender and fleshy chicken or older meat is essential, suiting the cooking requirements. After thoroughly cleaning chicken pieces, the next choice should be what type of recipe you wish to prepare.
Preparation of scrumptious chicken recipe is something even a kid can achieve.

Several recipes require the chicken to be mixed with other ingredients and pastes and allowed to marinate for the specified period before cooking them. Therefore prepare the ingredients for the chicken recipe after you decide the dish which you want to make.

There's nothing like a nice chicken breast for a quick and delicious meal. Just cook small pieces of chicken (or use leftovers) and add seasoning, liquid in the form of a soup or broth, and whatever vegetables are available to you. Place in an ovenproof dish and top with cheese or bread crumbs - bake until fully heated and serve!

One of the easiest dishes I enjoy making at home is a chicken salad.
Yes, it does take a little bit of preparation, but in the end it is worth it, because I have leftovers which will last me a few days. My own way of chicken salad involves cooking whole boneless chicken breasts in a frying pan, then pulling the meat apart by hand.

When added to boiled pasta shells and mayonnaise, with celery and a hint of Old Bay, salt and pepper, it is a chicken salad dish to die for! I like to eat mine with a dash of hot sauce, but that of course is just my preference.

Living in the South means you have to make a good pan fried chicken at least once. Every Southern homemaker prides herself on her pan fried chicken. It always has to be crisp and moist, with just the right golden brown color. Not too greasy, not too soggy, just the right crunch before you get to the juicy, tender meat. How do they do it? I finally found the secret. Yes, you've got to have the right coating, but the secret is in the cooking. There is a definite method in which you cook the chicken pieces to achieve just the right balance of crisp and tender. Too long and you've got yourself dry chicken. Too short and you've got some rather soggy chicken. It's a delicate balance, indeed, so get out your timers and begin!

Just because a recipe is quick and easy doesn't mean it's not delicious. That's the lesson of this easy Classic Lemon Chicken. If the thought of more than two ingredients gives you a headache, it's time to pull out this little recipe and put it to work. How can such an easy recipe with so few ingredients be so wonderful? Easy - it's the ingredients! Any time you cook chicken in lemon juice the meat becomes very tender and juicy. The mix of the tartness of the lemon, and the salt and pepper spicyness, are a perfect, simple combination of flavors that the whole family, even the littlest ones, will love. When the day has just been too long to gather a thought for dinner, use this as your go-to-anytime meal. You'll be glad you did.

I grew up in Florida and just love oranges. We had 3 orange trees growing in the back yard so we were never in short supply. During those years, we learned to enjoy oranges in many ways besides just good old juice or jelly. Oranges belong to the group of citrus fruits, but they differ from both lemons and grapefruit in that they contain more sugar and less acid. Probably no citrus fruit is used so extensively as oranges. Because of their refreshing sub acid flavor, they are much eaten in their fresh state, both alone and in combination with other foods in numerous salads and desserts.

Here are some of my favorite orange recipes, including one for the holidays:

ORANGE PIE

Take half a dozen Seville oranges, chip them very fine as you would do for preserving, make a little hole in the top, and scope out all the meat, as you would do an apple, you must boil them whilst they are tender, and shift them two or three times to take off the bitter taste; take six or eight apples, according as they are in bigness, pare and slice them, and put to them part of the pulp of your oranges, and pick out the strings and pippins, put to them half a pound of fine powder sugar, so boil it up over a slow fire, as you would do for puffs, and fill your oranges with it; they must be baked in a deep delft dish with no paste under them; when you put them into your dish put under them three quarters of a pound of fine powder sugar, put in as much water as will wet your sugar, and put your oranges with the open side uppermost; it will take about an hour and half baking in a slow oven; lie over them a light puff-paste; when you dish it up take off the lid, and turn the oranges in the pie, cut the lid in snippets, and set them at an equal distance, to serve it up.

ORANGE CREAM

Take two Seville oranges and peel them very thin, put the peel into a pint of fair water, and let it lie for an hour or two; take four eggs, and beat them very well, put to them the juice of three or four oranges, according as they are in goodness, and sweeten them with double refined sugar to your taste, mix the water and sugar together, and strain them through a fine cloth into your tankard, and set it over the fire as you did the lemon cream, and put it into your glasses for use.

ORANGE ALE

Take forty Seville oranges, pare and cut them in slices, the best colored Seville you can get, put them all with the juice and seeds into half a hogshead of ale; when it is tuned up and working, put in the oranges, and at the same time a pound and a half of raisins of the sun stoned; when it has done working close up the bung, and it will be ready to drink in a month.

ORANGE BRANDY

Take a quart of brandy, the peels of eight oranges thin pared, keep them in the brandy forty-eight hours in a close pitcher, then take three pints of water, put into it three quarters of a pound of loaf sugar, boil it till half be consumed, and let it stand till cold, then mix it with the brandy.

ORANGE WINE

Take six gallons of water and fifteen pounds of powder sugar, the whites of six eggs well beaten, boil them three quarters of an hour, and skim them while any skim will rise; when it is cold enough for working, put to it six ounces of the syrup of citron or lemons, and six spoonfuls of yeast, beat the syrup and yeast well together, and put in the peel and juice of fifty oranges, work it two days and a night, then tun it up into a barrel, so bottle it at three or four months old. Get personalized wine gifts here.

ORANGE FLOAT

Heat one quart of water, the juice of two lemons, and one and one half cupfuls of sugar. When boiling, stir into it four tablespoonfuls of cornstarch rubbed smooth in a very little water. Cook until the whole is thickened and clear. When cool, stir into the mixture five nice oranges which have been sliced, and freed from seeds and all the white portions. Meringue, and serve cold.

ORANGE EGG NOG (For the Holiday Spirit in You!)

Take 2 oranges, 1/4 c. cream, 1/4 c. milk, 1 egg and 1 Tb. sugar. Mix the cream, milk, egg, and sugar, beat well with an egg beater, and continue beating while adding the juice of the oranges. Serve in a glass over crushed ice.

Oranges are so versatile, there is even a home beer out, Blue Moon, that has hints of orange in the brew. I hope that you will enjoy these orange recipes and benefit not only from good tasting, tangy foods, but also get your daily dose of Vitamin C in the process!

Inspired by India, this dish is a pleasant surprise for anyone who has only used split peas in a traditional split pea and ham soup. With Split Pea Dahl and Brown Rice you have a combination of the wonderfully nutty brown rice, the warm and tantalizing aroma and flavor of curry, and that earthy flavor of split peas that we know and love. When I surprised my family with this dish the first time, they couldn't place the flavor. The combination of spices is really a curry, but unlike store bought curry, the flavor is more authentic to India's cuisine. Even your most ardant meat eater will rave about this nutritious and delicious meatless dish and ask for it over and over.

Good Camping Recipes

Today we will be talking about meal planning. Meals are one of the most memorable aspects of any camping trip and if one meal is a disaster you will never hear the end of it. I will show you how to avoid spending half the day in the kitchen and still deliver a meal that will knock their socks off. Pre planning and pre prep are a great way to buy more time for doing what you came for "Camping". Later I will share a recipe that includes a great way to pre cook pasta. There are two methods for meal planning, the ration method and the recipe method. Today I will focus on the recipe method. I will go into depth on the ration method in a later issue. A small group in a camp setting will find the recipe method much easier to implement. If you have a very large group or need to be mobile the ration method is desirable.

Choosing your best camping recipe.

An efficient and fun way to plan your menu is to gather up all your favorite recipes and make a daily menu centered around your planned activities not worrying about space or supply restrictions. For example if you are planning some hiking, sandwiches will do the trick. If you plan to stay close to the site you can afford some more elaborate meals.

Once you have your menu, figure out what supplies you will need, then depending on your space and weight requirements adjust your menu and/or your equipment accordingly. Otherwise just creating the menu can be a real challenge. Our goal here is to have fun. This method for meal planning is an easy way to figure out what supplies you will need without a lot of size and weight calculations. There are plenty of complicated formulas you can use for meal planning and in some circumstance like backpacking or extended trips these are essential, but for the average campsite certainty not necessary. If you forget or overlook something, most campgrounds either have a store on site or within a short driving distance. You might kick yourself for having to spend twice what something is worth but you won't starve.

When planning your menu include plenty of fresh water, high-energy snacks and trail foods like fresh fruit, beef jerky and granola. Stay away from things like chips, soda and cookies unless you plan on sitting around the campsite wishing you had a TV to watch.

Outdoor activities require a lot of energy and burn a lot of calories. The best way to plan healthy meals is to use the USDA's Food Guide Pyramid. Keep in mind appetites will be up so plan accordingly. Click on the link above to visit the USDA's site. Do as much pre planning and pre prep as possible. (Say that 5 times fast) I use a lot of zip lock bags, cutting up and cooking as much as I can before I get to the site. Use a cooler to keep your perishables like milk, condiments and fresh vegetables. I use powdered milk in all my camp recipes because it is convenient to carry and easy to convert your recipe to fresh milk if you have it. I usually use fresh milk for the first few days then go to the powdered milk after we have run out. At least that is the plan.

The nice thing about the recipe menu planning method is most home recipes can be converted to outdoor recipes with very little effort. This next recipe is a perfect example of something that is equally delicious at home or out on the campsite. Note the pre planning tips that make this a quick fix without compromising on taste.

Campsite Pasta Italiano

7 to 8 oz pasta 4 Tbsp olive or peanut oil 1 lb Italian sausage cut into ½ inch pieces 1 28 oz can Italian Style crushed tomatoes (do not substitute with regular crushed tomatoes) 1 tsp garlic powder Salt and pepper Parmesan cheese

Do Ahead Tip: Cut sausage before hand and store in a zip lock bag.

Do Ahead Tip: Cook the pasta at home as directed on package. Drain and rinse with cold water. In a large bowl add pasta and 2 Tbsp oil. Toss until evenly coated, seal in a zip lock bag and store in cooler until needed.

Do Ahead Tip: Plan several pasta dishes and cook all the pasta at once. Store each portion in a separate bag. Use a permanent marker to write the name of the recipe each bag is intended for.

Before you prepare your meal remove the appropriate pasta bag from the cooler and let it reach room temperature.

Heat 2 tablespoons oil in a large skillet on medium high. Add sausage and brown evenly until cooked through. Drain grease; add crushed tomatoes and garlic powder. Stirring constantly bring to a boil and reduce heat to medium. Simmer until thickened about 5 to 10 minutes. Remove from heat and add pasta. Mix well. If your skillet is too small to add the pasta you can mix all the ingredients in a large bowl. The heat of the sauce will reheat the pasta.

Whala! A simple delicious meal whipped up in a flash. Guaranteed to stick to the ribs after a hard days play. Don't forget to leave some room for the S'mores. I am an avid camper with a passion for the simple life.

P.S. If you decided to put all travel burdens - meals including - on the shoulders of others, then think about getting bargain cruise deals.

Dinner parties have become a part and parcel of one’s fast life nowadays. Whenever a certain thing becomes a routine, it becomes a boring affair. It becomes even more boring if the same menu is repeated. What if something different is tried out? Say - ending the dinner party with cup cakes! Here are some exciting recipes for cupcakes.

‘Vanilla Cupcake Peach Melba Sundae’
The filing of this Cupcake Sundae can be done in a huge glass dish, or beautified individually. It is advised to make twelve cupcakes containing vanilla, detach the tops, and put peach slices beneath. Drizzling with fresh puree of raspberry is suggested. It is recommended to serve with vanilla ice cream (homemade).

Baileys-Frosted Cupcakes
These can be referred to as after-dinner muffins. They are advised to be served with bailey shots or steaming coffee. The procedure can be described as follows: Firstly, blending of self-raising flour (6oz), caster sugar (6oz), and margarine (4oz) in an electric whisk, or food processor. Secondly, the addition of milk (4tbsp), vanilla extract (1tsp), and two beaten eggs should take place. Thirdly, the folding of chocolate chips (white) and their division among twelve cake cups should take place. Fourthly, the icing should be made. It should be inclusive of beating of butter (2oz) with baileys (2 tbsp), adding around 6oz icing sugar, and beating till a creamy and smooth mixture is formed. Lastly, the rough spreading of icing above the cakes should take place. If possible, some edible goodies should also be sprinkled.

‘Miniature White Chocolate Cheesecakes’
These cheesecakes have a wow-factor. When in season, they should be dressed with strawberries and raspberries. When not in season, they can be compensated with curls of dark chocolate. The procedure can be described as follows: Firstly, a packet of dark chocolate digestives should be crushed. They should be combined with melted butter (2oz), and the resulting mixture should be pressed into bases of a twelve-hole, greased patty tin, or ovenproof, greased ramekins. The freezer should be popped into, in order to set, while preparing the filing. Secondly, the blending of cream cheese (2oz), three eggs, double cream (4floz), and vanilla extract (1tsp) should take place. Thirdly, the melting of white chocolate in heatproof bowl which is set above a pan containing gentling simmering water should take place. There should be no contact between water and chocolate. It should then be allowed to cool a bit. This melted chocolate should be folded on to cheese. This mixture should be spooned into tins. Now, the baking (for 40 to 50 minutes at a temperature of 150 degree Celsius) should take place.