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Corn Dog Muffins
Lunch American

Corn Dog Muffins

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
  2. 2 Stir cornbread mix and brown sugar together in a large bowl. Whisk eggs and milk in a small bowl until smooth. Fold eggs and cheese into cornbread mixture until moistened. Spoon mixture into muffin tins about 2/3 full. Add 1 hot dog half to each muffin.
  3. 3 Bake in the preheated oven until golden brown, about 14 to 18 minutes.

By TINA3031

Chicken, Avocado and Mango Salad
Lunch American

Chicken, Avocado and Mango Salad

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
  3. 3 In a large bowl, toss together the chicken, mangos and avocados.
  4. 4 Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

By GreenLime

Delicious Raspberry Oatmeal Cookie Bars
Lunch American

Delicious Raspberry Oatmeal Cookie Bars

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan; line with greased foil.
  2. 2 Combine flour, oats, brown sugar, baking soda, and salt in a large bowl. Rub in butter using your hands or a pastry blender to form a crumbly mixture.
  3. 3 Press 2 cups oat mixture into the bottom of the prepared pan.
  4. 4 Spread jam to within 1/4 inch of the edge.
  5. 5 Sprinkle remaining crumb mixture on top; press down lightly into jam.
  6. 6 Bake in the preheated oven until lightly browned, 35 to 40 minutes.
  7. 7 Allow to cool before cutting into bars.

By MARBALET

Venison Pastrami
Lunch American

Venison Pastrami

5.0

Prep
20 min
Cook
120 min
Total
7460 min

Instructions

  1. 1 Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days.
  2. 2 Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain.
  3. 3 Preheat oven to 250 degrees F (120 degrees C).
  4. 4 Season roast with additional black pepper and brown sugar, and place in a roasting pan.
  5. 5 Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.

By Brandons treats

Easy BBQ Baked Beans
Lunch American

Easy BBQ Baked Beans

4.6

Prep
10 min
Cook
135 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch baking dish with cooking spray.
  2. 2 Stir pork and beans, brown sugar, ketchup, barbecue sauce, bacon, and dry mustard together in the prepared baking dish.
  3. 3 Bake in the preheated oven, stirring every 20 minutes or so, until bacon fat is rendered throughout bean mixture, about 2 hours 15 minutes.

By melmsc1

Rye Pizza Dough
Lunch American

Rye Pizza Dough

4.9

Prep
20 min
Cook
Total
90 min

Instructions

  1. 1 Combine 2 1/2 cups all-purpose flour, rye flour, and salt in a bowl.
  2. 2 Pour 1/2 cup water into a microwave-safe bowl. Microwave for 30 seconds. Stir brown sugar into water until dissolved; add yeast and stir. Let mixture stand until bubbling, about 10 minutes.
  3. 3 Add yeast mixture to flour mixture.
  4. 4 Pour remaining 1 cup water into a microwave-safe bowl. Microwave for 30 seconds. Stir olive oil into warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth and holds together.
  5. 5 Form dough into a ball and place in a bowl. Cover bowl with a damp towel and let rise until doubled in volume, about 1 hour.
  6. 6 Punch down dough and transfer to a floured work surface. Roll or shape dough into desired shape.

By Doug

Old-Fashioned Baked Beans
Lunch American

Old-Fashioned Baked Beans

3.0

Prep
15 min
Cook
380 min
Total
395 min

Instructions

  1. 1 Bring 10 cups water and navy beans to a boil in a large pot; cook at a boil for 2 minutes. Stir bacon, onion, brown sugar, molasses, and salt into water.
  2. 2 Carefully pour mixture into a slow cooker.
  3. 3 Cook on High, stirring occasionally, for 4 hours.
  4. 4 Stir 3 cups water into mixture. Continue cooking until beans are tender, about 2 hours 15 minutes more.

By SNOWPRINCESS8301

Chef John's Copycat McRib Sandwich
Lunch American

Chef John's Copycat McRib Sandwich

4.6

Prep
10 min
Cook
170 min
Total
660 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
  3. 3 Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
  4. 4 Bake in the preheated oven until tender, about 2 hours and 45 minutes.
  5. 5 Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
  6. 6 Cut each rack in half. Brush both sides generously with barbecue sauce.
  7. 7 Preheat a charcoal grill for high heat and lightly oil the grate.
  8. 8 Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
  9. 9 Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

By John Mitzewich

Iceberg Wedge Salad with Warm Bacon Dressing
Lunch American

Iceberg Wedge Salad with Warm Bacon Dressing

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
  2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
  3. 3 Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

By kikosmom

Funeral Sandwiches
Lunch American

Funeral Sandwiches

4.6

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Spray a cookie sheet with cooking spray. Place ham and Swiss cheese slices on the bottom of each bread roll and cover with tops; arrange rolls in an even layer on the prepared sheet.
  2. 2 Mix butter, brown sugar, Worcestershire, mustard, and poppy seeds together in a small bowl; spoon over sandwich tops. Let sit for 10 minutes or up to 1 hour.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C).
  4. 4 Bake in the preheated oven, uncovered, until golden on top and cheese is melted, about 12 to 18 minutes.

By Saltair4

Apple Crisp Cups
Lunch American

Apple Crisp Cups

4.4

Prep
45 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease four 12-cup mini-muffin tins.
  2. 2 Mix apples, water, white sugar, and 1/2 teaspoon cinnamon together in a medium saucepan; bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
  3. 3 Combine flour, oats, brown sugar, remaining 1 teaspoon cinnamon, and nutmeg in a large bowl; cut butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs.
  4. 4 Press a heaping tablespoon of crust mixture into each muffin cup to cover bottom and sides of cup; patch holes with crust mixture.
  5. 5 Place about 2 teaspoons filling in each cup. Crumble about 1 teaspoon of remaining crust mixture on top.
  6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By debbie eckstein

Gooey Pumpkin Banana Bread
Lunch American

Gooey Pumpkin Banana Bread

1.5

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
  2. 2 Mash bananas into a paste in a large bowl. Add pumpkin pie mix, flour, brown sugar, butter, eggs, baking soda, and salt; beat with an electric mixer until creamy. Pour into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.

By Michele Quiones

Baked Oatmeal Breakfast Bars
Lunch American

Baked Oatmeal Breakfast Bars

4.1

Prep
10 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
  3. 3 Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon in a bowl.
  4. 4 Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl.
  5. 5 Stir egg mixture into oat mixture until well combined; set aside until flavors blend, about 20 minutes.
  6. 6 Spread oat mixture into the prepared pan.
  7. 7 Bake in the preheated oven until edges are golden brown, about 30 minutes.
  8. 8 Cool completely before cutting into 16 bars.

By Nichole Tews

Turkey Joes
Lunch American

Turkey Joes

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until translucent, 5 to 7 minutes. Break ground turkey into small pieces; add to the skillet. Cook, breaking turkey into smaller pieces, until completely browned, 7 to 10 minutes.
  2. 2 Stir ketchup, vinegar, Worcestershire sauce, Dijon mustard, brown sugar, and chili powder into turkey; simmer until mixture thickens, about 10 minutes.

By Kathleen Hand

Chewy No-Bake Granola Bars
Lunch American

Chewy No-Bake Granola Bars

4.3

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Grease a 9x13-inch baking dish.
  2. 2 Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl.
  3. 3 Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine.
  4. 4 Spread oat mixture into the prepared baking dish. Press chocolate chips into the top. Refrigerate until chilled, about 1 hour.
  5. 5 Sliced chilled granola mixture into 24 bars.

By Dana

Georgie's Mango Papaya Salad
Lunch American

Georgie's Mango Papaya Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
  2. 2 Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
  3. 3 Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

By Georgie Hanson

Pulled Pork Grilled Cheese
Lunch American

Pulled Pork Grilled Cheese

Prep
Cook
Total

Instructions

  1. 1 Melt butter in a medium-size skillet over medium heat. Sauté onions until soft; stir in jalapeños, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency.
  2. 2 Smoke pork shoulder in a hot smoker for 3 to 5 hours at 210 degrees F (internal meat temperature of 150 degrees F). Remove, and wrap in aluminum foil. Refrigerate overnight.
  3. 3 Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.
  4. 4 Brown 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with ? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.

By Borden Cheese

Sweet and Sour Hot Ham Sandwiches
Lunch American

Sweet and Sour Hot Ham Sandwiches

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Coat large skillet with no-stick cooking spray. Heat skillet over medium heat. Saute ham, 1/3 at a time, 15 seconds or until ham is lightly browned. Remove from skillet and place in large bowl.
  2. 2 Heat oil in same skillet over medium-low heat. Add onion and green pepper; saute 7 minutes or until tender.
  3. 3 Stir in ham glaze, undrained pineapple, brown sugar and vinegar. Heat through. Pour over ham in bowl; toss to coat. Serve on rolls.

By Crosse Blackwell

Split Pea Soup with Ham
Lunch American

Split Pea Soup with Ham

4.8

Prep
15 min
Cook
120 min
Total
615 min

Instructions

  1. 1 Place split peas into a large container and cover with 6 cups cool water; soak 8 hours to overnight. Drain and rinse.
  2. 2 Mix chicken broth and 2 cups water together in a large pot over high heat; add ham, red onion, split peas, brown sugar, garlic, black pepper, and salt. Bring broth mixture to a boil, reduce heat, and simmer until peas are softened, about 2 hours.

By spinn710

Tonya's Terrific Sloppy Joes
Lunch American

Tonya's Terrific Sloppy Joes

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place a large skillet over medium-high heat. Crumble ground beef into skillet; add onion and celery. Cook and stir beef mixture until beef is completely browned, 7 to 10 minutes.
  2. 2 Stir ketchup, brown sugar, Worcestershire sauce, vinegar, mustard, and lemon juice through the beef mixture. Reduce heat to medium-low and cook mixture at a simmer until mixture is hot and sauce has thickened, about 20 minutes.

By Steve McCumber

Blonde Brownies
Lunch American

Blonde Brownies

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
  2. 2 Sift together sifted flour, baking powder, salt, and baking soda in a medium bowl. Stir in chopped nuts; set aside.
  3. 3 Mix brown sugar and melted butter in a large bowl until combined; cool slightly.
  4. 4 Stir beaten egg and vanilla into brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined. Spread batter into the prepared baking pan. Sprinkle chocolate chips on top.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

By Sue Bush

Classic Sloppy Joes
Lunch American

Classic Sloppy Joes

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a large frying pan set over medium-high heat. Saute onions and green pepper for 5 minutes.
  2. 2 Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes. Drain off fat.
  3. 3 Stir in ketchup, Worcestershire sauce, sugar, salt and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. Serve on sandwich buns.

By Heinz

Blueberry Skyr Muffins
Lunch American

Blueberry Skyr Muffins

4.6

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in blueberry skyr yogurt, lemon zest, and honey.
  3. 3 Combine flour, baking powder, baking soda, and salt in a separate bowl; gradually add to yogurt mixture. Mix until well combined. Fold in blueberries using a spatula.
  4. 4 Divide batter among the prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

By LauraF

Summer Kidney Bean Salad
Lunch American

Summer Kidney Bean Salad

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine kidney beans, corn, and tomatoes in a salad bowl.
  2. 2 Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
  3. 3 Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

By Lisa_P

Playgroup Granola Bars
Lunch American

Playgroup Granola Bars

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
  2. 2 Combine oats, flour, brown sugar, raisins, wheat germ, cinnamon, and salt in a large bowl. Make a well in the center; pour in honey, oil, egg, and vanilla; mix well using your hands. Pat evenly into the prepared pan.
  3. 3 Bake in the preheated oven until bars begin to turn golden at the edges, 30 to 35 minutes. Cool for 5 minutes, then cut into bars while still warm. Do not allow bars to cool completely before cutting or they will be too hard to cut.

By Adrienne Belaire

Western North Carolina Vinegar Barbeque Sauce
Lunch American

Western North Carolina Vinegar Barbeque Sauce

4.6

Prep
15 min
Cook
35 min
Total
2930 min

Instructions

  1. 1 Place vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer, stirring occasionally, for 30 minutes. Remove from the stove and pour into a heat-proof bowl. Cover and refrigerate sauce for 2 days.
  2. 2 Strain sauce through a mesh sieve to remove red pepper flakes. Store sauce in the refrigerator. Bring to room temperature before serving.

By OGREUGLY