Nicole’s Recipes

I know this recipe sounds strange with the oil. You cannot substitute butter with the same results. These cookies remind me of around 1985 when we’d often make these as kids. We got the recipe from someone who brought them to a church potluck. They puff up like Lofthouse type sugar cookies. I still like these cookies after all these years!

2 eggs
2/3 c. oil (I like peanut oil but you can use veg oil)
2 tsp. vanilla (or 1/2 tsp almond extract)
3/4 c. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 400 degrees.

Beat eggs, stir in oil and vanilla. Blend in sugar until thickened. Set aside.

Blend flour, baking powder, and salt. Then add slowly to the creamed mixture. Drop by teaspoons full 2″ apart onto an ungreased baking sheet. Flatted with a greased bottom of a glass dipped in sugar.

Bake 8-10 minutes. Makes 3 dozen 3″ cookies.

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese,
or asiago, or romano, or whatever you have
1/4 cup chopped fresh parsley

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

**If you are making pasta alfredo, make sure your noodles are very HOT or you will instantly separate your sauce. It’s best to add the sauce to hot, cooked noodles in a heated skillet.

SYRUP
1 1/2 cups white sugar
1 1/2 cups water
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 drops red food coloring (optional)
3 tablespoons butter

PASTRY
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening (I use butter)
1/2 cup milk

APPLES
6 apples, peeled and cored
6 teaspoons white sugar
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
6 tablespoons butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a medium saucepan over medium heat, combine 1 1/2 cups sugar, water, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and food coloring. Bring to a boil, remove from heat and stir in 3 tablespoons butter. Set aside.

3. In a large bowl, combine flour, baking powder and salt. Cut in shortening, using knives or pastry blender, until mixture resembles coarse crumbs. Pour in milk, all at once, and stir to form a dough. On a floured surface, roll dough into a 1/4 inch thick, 12×18 rectangle. Cut into 6 – 6 inch squares.

4. Place a whole, peeled and cored apple in the center of each pastry square. Dust each apple with a mixture of the of sugar, cinnamon and nutmeg. Dot with a tablespoon of butter. Moisten the edges of the pastry square, bring the corners together at the top of the apple, and press edges together to seal. Place dumplings 1 inch apart on a baking sheet.

5. Pour the syrup over the dumplings and sprinkle with additional sugar, if desired.

6. Bake in preheated oven for 35 minutes, until apples are tender

**I have cheated before and bought Pillsbury pie crust which cuts the preparation time way down. Serve this warm with homemade vanilla ice cream!!

6 lbs apples (I used 16 medium apples for 6 lbs)
2 cups sugar
1/4 cup flour
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 T. lemon juice

Wash, peel, core and slice apples. Treat to prevent darkening. Combine sugar, flour and spices. Rinse and drain apples. Pour sugar mixture over apples and let stand until juices begin to flow, about 30 minutes. Stir in lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into containers and cool at room temperature, not to exceed 2 hours. Seal, label, freeze. Makes 6 pints.

*Don’t overcook your apples because they cook again while in the pie. The White Mountain apple slicer is a must for slicing the apples!

This is a great spicy autumn cookie!

3/4 c. butter, softened
1 cup brown sugar
1 egg
1/2 cup applesauce
2 1/4 c. flour
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp cloves
1 cup raisins
1/2 cup chopped walnuts
cinnamon/sugar mixture (optional)

Preheat oven to 375.

Mix butter, sugar, and egg thoroughly. Stir in applesauce. Combine dry ingredients and add to shortening mixture and blend. Fold in raisins and walnuts. Drop batter by spoonfuls onto lightly greased cookie sheet. You can sprinkle cinnamon and sugar on the tops of each cookie before baking.

Bake 10-12 minutes.

Makes about 4 dozen cookies.

2 slices French bread or homemade white, torn into small pieces
1/2 c. milk
1 1/4 lbs ground beef
6 T. freshly grated parmesan cheese(I use Asiago also or whatever kind I have)
2 T. finely chopped fresh parsley, (I also have used dried if that’s all I have
1 T. olive oil
2 tsp. finely chopped garlic
1 tsp. grated lemon peel
1/4 tsp. ground allspice
1 tsp. salt.
freshly ground black pepper, a few grindings
1 egg, lightly beaten

Soak bread in milk for 5 min. Squeeze dry and discard milk (I usually just leave the milk in and don’t worry about squeezing).

In mixing bowl, combine all the ingredients including bread and beat . Shape into balls with scoop and put on foil or parchment lined jelly roll pan or shallow pan with sides.

Bake at 350 or whatever works for you till lightly brown and mostly done. Add to sauce or freeze to use later. They are easier to get off a lined pan and the pan cleans up better too.

Pie Pastry
1 1/3 c. sugar
3 drops almond extract (optional)
1/8 tsp salt.
4 c. pitted sour cherries
2 T. butter
3T. minute tapioca

Mix all filling ingredients together and let stand for 15 minutes. Line pie pan with pastry, pour in filling, dot with butter, and bake at 400 degrees for 1 hour.

2 T olive oil
1/2 c. finely chopped onions
2 c. canned Roma tomatoes chopped and not drained
3 T. tomato paste
1 T. finely cut fresh basil or 1 tsp dried basil
1 tsp sugar
1/2 tsp salt
few grindings of black pepper

Heat olive oil and add onions, Cook over moderate heat for 7-8 min or until they are soft but not browned.

Add the tomatoes, paste, basil sugar salt and pepper.

Reduce heat to very low and simmer, with the pan partially covered, for about 40 min. Stir occasionally

Press through a fine sieve into a bowl or pan. Taste and adjust seasonings if needed. You can make larger batches if you want to freeze it.

1 package of 3 inch won ton wrappers
2 jars of marinated artichokes
1/4 c. red bell pepper
1/2 c. olives
1 oz. (or more) grated parmesan cheese
1/2 c. mayonnaise
green onion

Chop up marinated artichokes, red bell pepper, olives and green onion with (Pampered Chef) food chopper. Mix above ingredients with parmesan cheese and mayonnaise.

Line mini-muffin pan with won ton wrappers and drop filling in the center. Bake at 425 degrees until the wrapper is browned and the cheese is melted.

12 – 16 ounces pork tenderloin
1 teaspoon Asian sesame oil
2 tablespoons orange juice
1 scallion, sliced
1/4 cup of soy sauce
1 tablespoon ginger, grated
1 tablespoon honey
1 tablespoon sesame seeds
2 cloves garlic, smashed

Score pork with a fork, place in baking dish and set aside. In medium bowl combine all ingredients and stir. Pour over tenderloin and cover. Let sit for at least a few hours. Cook with marinade, adding water if necessary to keep from drying up. Serve with it’s sauce.

7 quarts air popped popcorn
1 1/2 tsp. salt
3 c. brown sugar
3 cubes of butter
3/4 c. corn syrup
1 1/2 tsp. baking soda
1 T. butter nut flavoring
(I prefer vanilla)

Melt butter, add sugar, salt and corn syrup. Boil for 5 minutes. Remove from heat and add baking soda and butter nut flavoring. Stir well. This mixture will foam up, so watch out.

Pour over popped corn and mix well. Put popcorn in two big pans and put into a 200 degree oven for 1 hour, stirring every 15 minutes.

Pour out onto waxed paper to cool. Work it around for a little while after it comes out to separate it.

Store in an airtight container.

*You can add 1/2 lb. peanuts if desired. Just mix peanuts in with popped corn before you add caramel.

3/4 c. butter
2 1/4 c. sugar
3 eggs
2 t. vanilla
1/3 c. sour cream
2 t. lemon juice
2 t. rum
2/3 c. applesauce
2 t. cinnamon
5 bananas, mashed
3 c. flour
1 t. baking powder
1 t. baking soda
1/2 c. walnuts

Cream butter and sugar. Add in all other ingredients in order stopping to mix every once in awhile. Pour into prepared loaf pans and cook 50 minutes at 350. Check with a cake tester.

Makes 2 loaves.

1 c. sugar
1 T. cornstarch
1 c. half and half
1 c. milk
3 eggs, slightly beaten
1 c. heavy cream
1 tsp. vanilla
2 medium sized over-ripe bananas, mashed
1 T. lemon juice
3 T. rum

In a saucepan, stir together sugar, cornstarch, half and half and milk over medium heat until thickened slightly. Then heat for 1 minute longer.

Stir 1 cup of the hot mix into the eggs. Stir eggs back into the pan. Cook and stir until the mixture is smooth and thick. Remove from heat.

Stir in the cream, vanilla, banana, and lemon juice and cool. Add rum. Freeze.

I think this makes a scant 1 1/2 quarts

Flour
Salt
Water

Preheat oven to 400 degrees. Mix flour and salt in a 1 c. to 1 tsp. ratio. More for a bigger batch. Less for a smaller batch. Add just enough water to bind. Press into pan. Bake 20-25 min. The longer you bake it, the harder it gets.

1/2 c. butter
1 lg. onion, diced
1-2 c. celery with leaves, diced
1-2 cloves garlic
15 c. toasted 1/2 inch bread cubes
1 1/2. t. salt
1/4 t. pepper
1 T. dried sage
1/2 c. chopped parsley
1 c. turkey stock, water, or milk
dried cranberries (optional)

Melt better in a large stockpot. Add onion and celery and cook until vegetables are tender but not browned. Add to bread cubes in a large bowl. Add salt, pepper, sage and parsley and toss until well mixed. Add turkey stock and blend well. Use to stuff a 12-14 pound turkey. Bake left over stuffing in a lightly greased casserole dish at 325 for 45 minutes to an hour or until heated through.

3-1/2 c. flour (wheat, rye, and oat in any combination or proportion)
1 or 2 tsp. salt
water

Mix flour and salt in a bowl with just enough water to make it stick it together. Knead. Press evenly into a 6″ x 10″ pan. Bake at 450 degrees for 30-40 minutes. Remove from oven, cut into 3-inch squares and punch four rows of holes, four holes per row into the dough. Turn dough over, return to the oven and bake another 30-40 min. Turn oven off and leave the door closed. Leave the hardtack in the oven to harden until the oven is all the way cool.

2 cups loosely packed basil leaves, washed and dried thoroughly
2 tablespoons toasted pine nuts
2 tablespoons freshly grated Parmesan
1/4 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
Lemon Juice to Taste
Freshly ground black pepper to taste

In a food processor, combine the basil, pine nuts, Parmesan, lemon juice, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.

1/2 c. warm water
2 pkgs. (2 T) yeast
3/4 c. warm milk
1/2 stick butter
1/4 c. sugar
3 1/2 c. flour
1 tsp. salt
1 egg

Combine yeast and warm water in your mixing bowl and set aside.

Meanwhile, combine the milk and butter in a bowl and microwave until warm enough to make butter melt.

Add sugar, salt and egg to the milk mixture.

Combine the milk mixture with the yeast in the mixing bowl and throw in your flour. Stir or mix slowly until just barely combined. Do not overstir.

Raise dough for 30 minutes.

Stir the dough down and spoon out into muffin pans. Raise for another 30 minutes.

Preheat oven to 375 and bake for around 12-15 minutes until golden brown.

2 c. sugar
1/4 c. paprika
2 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 c. salt
2 tsp. black pepper
1 tsp. garlic powder

Mix thoroughly and store in an airtight container.

1 can black bean, drain and wash
1 pkg. cream cheese
1 7 oz jar roasted red peppers
1 T. cilantro
1 tsp. lime juice
1/8 c. taco seasoning

In a food processor, blend all ingredients. Add salt and pepper and hot sauce to taste. Chill.

3 lbs. steak cut into 1/2 inch thick strips
1/2 c. flour and 1/4 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
1/2 lb. sliced mushrooms
10 1/2 oz. can condensed beef broth
1/4 c. dry white wine
1 1/2 c. sour cream
Cooked Rice or noodles

Combine 1/2 c. flour, salt, pepper, dry mustard and toss with steak strips. Place in crockpot with mushrooms. Add beef broth and wine and stir well. Cover and cook on low for 8-10 hours. Before serving combine sour cream with 1/4 c. flour and stir into the crock pot. Serve over cooked rice or noodles.

1/2-1 lb. lean cubed beef, or beef tips
1/4 c. flour
salt and pepper to taste
sprinkle of paprika
1 onion, cut into small chunks
1-2 garlic cloves, chopped finely
2 cans beef broth
1 T. tomato paste
1/4 c dry red wine

Mix 1/4 c flour, salt, pepper and paprika in a dish. Add beef cubes and coat them well.

Brown meat in a frying pan with a little oil. When browned, put meat in a large pot. Add onion, garlic, tomato paste, broth and wine. Bring to a boil and then reduce heat to simmer and cover.

Simmer for 1- 1 1/2 hours until tender, stirring once in a while and checking to make sure the liquid doesn’t cook out.

Serve over egg noodles, rice, or mashed potatoes.

4 c. cooked rice (kokuho!)
1 c. frozen peas, thawed
2 T. finely grated carrot
2 eggs, beaten
1/2 c. diced onion
1 1/2 T. butter
2 T. soy sauce
salt
pepper

Scramble eggs in a small pan over medium heat. Break in into pea sized pieces while cooking.

Add rice, peas, carrot, scrambled egg and diced onion to a bowl and toss together. Melt butter in a large frying pan or wok at a medium high heat. Dump bowl of ingredients in and add soy sauce, salt and pepper and cook for 6-8 minutes, stirring often.

*I often add more egg and some left over flank steak, pork tenderloin, chicken, or whatever I have on hand. It’s a good way to use up left over meat and vegetables. I also like to add fresh ginger, garlic and scallions.

1/8 tsp. salt
2 eggs
16 oz. cream cheese, softened
2/3 c. sugar
12 oz. chocolate chips
3 c. flour
1 c. sugar
1/2 c. dark brown sugar
2 t. baking powder
1/2 c. cocoa (or more to taste)
1/8 tsp. salt
1 1/3 c. water
2/3 c. vegetable oil
2 T. white vinegar
1 T. vanilla
2 T. rum
16 oz. sour cream

Blend first 4 ingredients, fold in chocolate chips.

Combine dry ingredients, then mix in liquids.

Line muffin pans, fill with batter, then drop in 1 heaping tablespoon of the cream cheese mixture in. Bake about 30 minutes at 375 degrees. Do not overbake!

Note: This makes a LOT of muffins. You can halve the recipe easily. You may find you like more of the cream cheese portion of the cupcake and will want to double that portion of the recipe.

1/2 c. sugar
2 t. cornstarch
1/2 c. water
1 T. lemon juice
2 c. blueberries
1/4 t. salt

Blend cornstarch with water in a saucepan. Add all other ingredients and cook over medium heat until thick. Serve over cake, ice cream, pudding, pancakes, cheesecake, or whatever sounds good.

2 c. sugar
1/2 c. butter
1/2 block cream cheese
3 large eggs
1 large egg white
3 c. flour, divided
2 c. blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1- 8 oz. carton lemon yogurt
2 tsp. vanilla
1/2 c. powdered sugar
4 tsp. lemon juice

Preheat oven to 350 degrees.

Beat the first three ingredients until well blended. add eggs and egg white one at a time while you mix. Toss the blueberries with some of the flour. Set aside.

Combine dry ingredients. Add dry ingredient mixture alternately with yogurt to the sugar mixture. Fold in the blueberries and vanilla. Pour into a greased 10″ tube pan.

Bake at 350 degrees for 1 hour. Combine lemon juice and powdered sugar and drizzle on warm cake.

4 c. blueberries
1 c. water
1 1/4- 1 1/2 c. sugar

In a 3 qt. saucepan add berries and water and cook over high heat until boiling. Boil 2 minutes, mashing berries with a potatoe masher or large spoon. Add sugar. Cook over high heat until sugar dissolves and syrup comes to a rolling boil. Boil, stirring constantly for 30 seconds. Pour into 4 clean 8 oz. jars and seal. Cool and refrigerate up to two months. Makes 3 1/2 cups.

4 c. berries (I’m guessing on this amount as there was no set amount in the recipe I was given)
3 T. butter
3/4 c. + 1/2 c. sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 T. cornstarch
2/3 c. boiling water

Sift together baking powder, salt and flour, set aside. Blend butter and 3/4 c. sugar. Add butter mixture to flour mixture and mix together. Add milk and mix again.

Put berries in 9×9 baking dish. Pour batter over the top. Mix 1/2 c sugar and 1 T. cornstarch and sprinkle over batter. Pour 2/3 cup boiling water over all.

Bake 375 for 45 minutes or until done.

1/2 c. butter
1/4 c. crisco
1 c. sugar
2 eggs
1/2 t. vanilla
2 1/2 c. flour sifted
1 t. baking powder
1 t. salt

Beat butter, crisco and sugar together until creamy, add eggs and vanilla. Beat thoroughly. Add flour, baking powder and salt. Mix well. Chill.

Roll out, cut, bake at 400 degrees for 5-6 mins. Do not overbake. Roll thin for crispier cookies, thick for soft cookies.

I like to frost mine so the frosting is thin and dries like a shiny glaze.

1/4 c. peanut oil
1 medium red onion, sliced
1 c. brown sugar
2 Granny Smith apples, sliced
1/2 c. red wine vinegar
4 lbs. red cabbage, julienned
2 c. red wine
2 c. orange juice
1 cinnamon stick
3 tsp. ginger powder
salt and pepper

Preheat oven to 350.

Heat heavy casserole dish. Add peanut oil. Saute red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until caramelized. Add sliced apples and deglaze with red wine vinegar. Bring to a boil. Add red wine, orange juice and spices. Simmer 5 minutes.

Add red cabbage and cook for 10 minutes. Cover with foil and cook in oven for 45 minutes.

1/2 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
1/3 c. cocoa
1/2 c. flour
1/4 tsp. salt
1/4 tsp. powder

Melt butter, remove from heat. Stir in sugar, eggs, vanilla and everything else.

Bake in 8″ pan at 350 for 25-30 mins.

1/2 cup milk
1/2 cup butter, softened
1/3 cup white sugar
1/2 teaspoon salt
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 egg
3 1/2 cups all-purpose flour
1 egg, beaten

1. Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2 In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

3 Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.

4 Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

5 Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.

1/4 c. butter
1 T. parsley flakes
1 t. celery salt
1 t. garlic powder
1/2 t. cayenne pepper
4-8 drops hot pepper sauce
2 2/3 c. corn chex
2 2/3 c. rice chex
2 2/3 c. wheat chex
1 c. slivered almonds

Preheat oven to 250. In an open roasting pan, melt butter in oven. Stir in parsley, celery salt, garlic powder, cayenne pepper and pepper sauce. Gradually add cereals and nuts and stir until all pieces are evenly coated. Bake 35-40 minutes, stirring every 15 minutes. Spread on absorbent paper towels to cool. Store in an airtight container.

4 navel oranges or lemons
3 c. water
2 1/2 c. sugar

Bring a pot of water to a boil and drop oranges or lemons into it for about 30 seconds each. Remove with a slotted spoon and set aside for 3 minutes. Repeat the process 2 more times changing the water and bringing fresh water to a boil each time. This blanching process removes bitter acids from the peel.

Slice fruit into 1/8 inch slices.

In another pot, combine water with 2 cups of the sugar. After the mixture begins to boil, lower heat to a simmer. Drop slices in and simmer uncovered for 2 hours. Add more water if necessary.

Drain slices and let slices cool.

Dredge slices in 1/2 c. sugar and set on a platter to dry for about an hour.

2 1/2 cups milk
Garlic
1 small bay leaf
1 small sprig fresh thyme
5 tablespoons unsalted butter, divided
3 1/2 tablespoons all-purpose flour
1 head cauliflower, trimmed and cut into 1 1/2-inch florets (about 7 1/2 cups)
1 teaspoon kosher salt, plus more as needed
1 generous cup finely grated Gruyere cheese (about 3 ounces)
1 teaspoon Cognac or brandy
Pinch of cayenne
4 gratings of fresh nutmeg
1 cup fresh bread crumbs
1 tablespoon minced fresh flat-leaf parsley

Preheat oven to 400 F. Butter a 1 1/2 quart gratin dish and set it aside.

Make the sauce. In medium sauce pan, heat the milk with the garlic, bay leaf, and thyme to just below the boiling point. Set aside. In another medium pan, melt 2 tablespoons of the butter over medium heat, and then sift in the flour. Cook the mixture, stirring constantly with a wooden spoon in a figure-8 motion, until it lightens in color, about 2 minutes. Remove from the heat and cool slightly.

Gradually whisk the milk mixture into the flour mixture. Bring to a boil over medium high heat, whisking to prevent lumps. Reduce heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes.

While the sauce simmers, bring a medium pot of water to a boil, season with salt, and add the cauliflower. Cook until tender, about 4 to 5 minutes. Drain and pat dry. Arrange the cauliflower, florets-side up, in the buttered gratin dish.

Strain the sauce and season it with a teaspoon salt, pepper, nutmeg, and cayenne to taste. Whisk in the cheese, 1 tablespoon of the butter, and the Cognac until smooth, taking care not to over mix. Pour the cheese sauce over the cauliflower.

Melt the remaining 2 tablespoons butter in a small saucepan. In a medium bowl, mix the bread crumbs with the butter to coat evenly. Sprinkle the top of the cauliflower with the buttered breadcrumbs. Bake until the top of the cauliflower gratin is golden brown and bubbly, about 20 to 25 minutes. Let rest for 5 minutes before serving. Serve hot.

15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

2 In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

3 In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4 Bake in preheated oven for 50 mins. Turn the oven off, and let cake cool in oven with the door closed for a few hours; this prevents cracking. Chill in refrigerator until serving.

1/4 c. butter
1 1/4. t. seasoned salt
4 1/2 t. worcestershire sauce
8 c. chex (rice, corn, and/or wheat)
1 c. peanuts
1 c. pretzel sticks

Preheat oven to 250. In an open roasting pan melt margarine in the oven. Stir in seasoned salt and worcestershire sauce. Gradually add cereals, nuts and pretzels, stirring until all pieces are evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper towels to cool. Store in an airtight container.

Crepe Batter:

2 eggs
2 T. oil
1 c. milk
3/4 c. flour
1/2 tsp. salt

Filling:

1/4 lb cream cheese
2 egg yolks
1/4 lb ricotta
2 T. sugar
1 tsp. vanilla

Mix up batter, chill 30 minutes. It should be like heavy cream. Add more milk if necessary.

Grease 8″ skillet and pour 3-4 T batter onto skillet, turning pan to coat. Fry lightly on one side. Stack crepes on waxed paper, brown side up.

Beat filling ingredients together until smooth. Fill each crepe with 2 heaping T of filling. Roll up egg roll style. Freeze at this point or fry each one until brown on each side in a skillet with melted butter. Serve with sour cream and or fruit preserves.

1- 3 oz. package of cream cheese
1/4 c. bacon bits
2 T. finely chopped onion
1/8 tsp. black pepper
1- 8 oz. package of crescent rolls

Combine filling ingredients. Separate rolls into 2 rectangles. Pinch seams together. Spread filling on rolls and roll up the long way. Cut into pinwheels and bake at 350 until golden brown.

3/4 c. water
1/4 c. dry white wine
1 tsp. chicken flavored bouillon granules
4 boneless skinless chicken breasts
1 T. water
1/2 tsp. cornstarch
6 oz. garlic herbed cream cheese
4 cups cooked rice
chopped fresh parsley

Bring first 3 ingredients to a boil in a large skillet. Add chicken, cover, reduce heat. Simmer 15 minutes, turning chicken after 8 minutes. Remove chicken from skillet. Set aside and keep warm.

Bring cooking liquid to a boil and cook 5 minutes, or until reduced to about 2/3 cup. Combine 1 T. water and cornstarch and add to skillet. Bring to a boil and cook 1 minute stirring constantly. Add cream cheese and cook until well blended, stirring with a wire whisk.

Serve chicken over rice and spoon sauce over chicken.

Garnish with parsley.

Chicken breast
Cilantro
Limes
Garlic
Chili Powder
Salt/Pepper
Bush’s Chili Beans
Jack Cheese
Sour Cream
Salsa

Cook chicken most of the way in a pot with a bit of water. (Cooking it this way keeps it from drying out) Then take it out , cut and shred it up and add it to a skillet with lots of lime juice, cilantro, garlic, chili powder and salt and pepper. Cook thoroughly.

Then on a large tortilla, add a handful of shredded jack cheese, some of the cooked chicken, a spoonful of chili beans, a big dollop of sour cream and salsa. Roll up burrito style and then grill in a heated skillet to get some nice brown marks on both sides of the tortilla.

Eat. Yum.

1/4 c. fresh lemon juice
2 T. olive oil
1 T. chopped green onion
1 t. dried basil
1/8 t. pepper
1 garlic clove, pressed
4 chicken breasts

Mix all ingredients and add chicken. Marinate at least 20 minutes.

2 double pie crusts
5 cups cooked, cubed chicken
2 carrots, sliced
Diced onion, minced onion or onion powder
Clove of garlic
5 oz. frozen peas, or green beans
1/4 c. butter
1/3 c. flour
3 c. chicken stock
1 c. milk
1 tsp. pepper
1 tsp. salt
1/2 tsp. rosemary, crushed
1/2 tsp. thyme
1/2 tsp. sage
Parsley
1 medium pinch of saffron

Cook onions (if using) and garlic in butter. Stir in 1/3 cup of flour, salt, pepper, spices. Add broth and milk and cook and stir until thickened and bubbly. Add parsley, peas, carrots and chicken.

Pour into prepared pie crust. Cover with pie crust, flute edges, and cut steam vents. Bake at 375 for 40 minutes or until browned and bubbling inside. Pies can be frozen after they have cooled. Defrosting is not necessary. Just re-heat.

This makes 2 pies.

2 lbs. ground beef, cooked and drained
1 onion, minced, cooked
2 quarts stewed tomatoes, break up chunks
1 can tomato paste
1 lg can pinto beans, or two regular
1 can black beans
1 can kidney beans
1/2 c. diced green chili or a couple chopped jalapenos
2 tsp. cumin powder
3 T. chili powder
1 tsp oregano
2 tsp minced garlic
1 1/2 tsp. black pepper
2 tsp. salt

Brown ground beef and onion in skillet, drain off fat. Using a fork, crumble the meat into pea sized pieces. Put meat and all the other ingredients into crock pot and simmer over low heat all day.

Adjust seasoning to your liking- it’s different for me every time I make it. I just guessed on the seasoning amounts.

For barbecued pork:
1 tablespoon hoisin sauce
1 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoons minced garlic
1/2 teaspoon sugar
3/4 pound pork tenderloin

For garlic soy sauce:
2 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon Asian chili oil
1/4 cup fresh coriander leaves
cooked noodles

Barbecued pork: Preheat oven to 350 degrees and line a shallow baking pan with foil. In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Cool pork completely in baking pan.

Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved. Transfer pork to a cutting board and with a knife held at a 45 degree angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 40 minutes

1/2 c. crunchy style peanut butter
3/4 c. vegetable shortening (butter flavored is best)
1/2 c. firmly packed brown sugar
1/2 c. sugar
1 egg
1 tsp. vanilla
1 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
6 oz. chocolate chips

Preheat oven to 375 degrees.

Beat peanut butter, shortening, sugars, egg and vanilla in your mixer until creamy. Set aside.

Stir together flour, baking soda and salt. Add to creamed mixture slowly and blend well. Fold in chocolate chips.

Drop dough 2 ” apart on cookie sheet and flatten with the tines of a fork. Bake 10-12 minutes.

2 c. flour
1 c. unsweetened cocoa powder
2 c. sugar
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2 – 4.5 oz jars of pureed prunes (baby food)
2 tsp. vanilla
2 eggs, beaten
1 cup skim milk
2 T. instant espresso coffee powder
1 c. boiling water
7 minute frosting (optional)

Sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Add prunes, vanilla, eggs, and milk and stir until just blended.

Combine espresso and boiling water and stir until dissolved. Stir into batter and pour batter into 2- 9 inch round baking pans.

Bake at 350 for 30-35 minutes or unti center tests done with a toothpick. Let cakes cool in pans for 10 minutes, the invert onto a wire rack to cool. Spread with frosting!

12 double layer servings:

129 calories, 3 grams protein, 27 grams carbohydrate, 1 gram fat

With butter in place of prunes:

376 calories, 6 grams of protein, 54 grams carbohydrate, 17 grams of fat

Seven Minute Frosting

1 T. instant espresso coffee powder
1/4 c. hot water
3 egg whites
1 1/2 c. light brown sugar, packed
1 tsp. cream of tartar
1 tsp. vanilla

Dissolve coffee in hot water. Combine egg whites, brown sugar, coffee mixture and cream of tartar in the top of a double boiler. Beat with mixer until frosting forms stiff peaks, about 5-7 minutes. Remove from heat. Stir in vanilla. Makes 5 cups.

Per serving based on a 12 serving cake: 72 calories, 1 gram protein, 18 grams carbohydrate, 0 grams fat

Mousse Filling:

6 oz. bittersweet chocolate, finely chopped
1/4 cup granulated sugar
4 large egg yolks
1/3 cup heavy cream
1 1/2 cups heavy cream, whipped to soft peaks
1 tsp vanilla

Melt chocolate in a double boiler. Remove from heat and let cool slightly.

Whisk together sugar, egg yolks and cream over a double boiler until the mixture has tripled in volume and become thick. Do not let boil and do not stop whisking or it will curdle up.

Whisk half of the whipped cream into the cooled chocolate. Then fold that mixture into the egg mixture. Fold in the remaining whipped cream and vanilla. Cover and refrigerate for 1 hour.

Crepes:

4 eggs
1 cup milk
pinch of salt
1 T. granulated sugar
3/4 cup flour
1/4 cup unsweetened cocoa powder

Whisk the eggs and milk together until combined. Add the remaining ingredients and whisk until combined. Let sit 20 minutes, then pour through a strainer into a clean bowl.

Ladle small amounts (1-2 oz) of crepe batter into a buttered nonstick flat pan. Tip the pan to spread out the batter into a nice circle. Cook over med high on both sides until lightly golden brown, approx 45-60 seconds per side. Repeat until all the batter is used.

Let the crepes cool before filling.

**Be sure to use good quality chocolate and I always serve this with additional whipped cream and chocolate dipped strawberries. To dip the strawberries- just melt chocolate in a double boiler, add a tiny bit of parrafin wax to keep it from getting clumpy and dip the strawberries. Put them out on parchment paper and refrigerate them to harden the chocolate. This dessert looks like a million bucks. It doesn’t take much per person either because it’s very rich!

You could sprinkle the top with fresh raspberries or serve with raspberry sauce as well.

1 baked pie shell or oreo cookie crust
1/2 c. sugar
1/4 c. cornstarch
1/8 tsp. salt
1 c. milk
1 c. semi sweet chocolate chips
2 egg yolks, slightly beaten
3 oz. cream cheese, softened, cubed
1 1/2 c. whipping cream
1 tsp. vanilla

In a medium saucepan, combine sugar, cornstarch and salt, mix well. Gradually stir in milk. Add chocolate chips and egg yolks. Cook over medium heat until mixture is thickened, stirring constantly. Remove from heat, stir in cream cheese, and beat until smooth. Cover with plastic wrap and refrigerate until just cool- about 1 hour.

In a large bowl, beat whipping cream and vanilla until soft peaks form. Reserve 1 cup of whipped cream for topping. Fold remaining whipping cream into cooled chocolate mixture. Spoon evenly into a cooked baked pie shell or oreo cookie crust. Spoon or pipe reserved whipped cream over filling. Refrigerate 6-8 hours or overnight. Store in refrigerator.

Fondue:
2 cups (12 oz) chocolate, chopped (60-70% cocoa would be good)
1 cup heavy cream
3/4 cup mini-marshmallows
Optional: Vanilla, Kahlua, Creme de Menthe, Raspberry liqueur, Grand Marnier

Dipping Items:
banana, sliced into 1/2-inch rounds
pineapple, cut into 1-inch chunks
strawberries, stems removed
pound cake, cut into 1-inch squares
Nuts, raisins, cherries, mandarin oranges, marshmallows…anything that sounds good!

In a fondue pot, combine the chocolate, heavy cream, and marshmallows. Over medium heat, stir with a wooden spoon until chocolate and marshmallows are melted and the mixture is smooth.

Arrange all dipping items on platters around the fondue pot. Enjoy!

7 oz semi sweet chocolate chips or chunks
1 1/2 c. plus 1 T. flour
1 1/4 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 T. cocoa powder
8 T. butter
1 T. freshly grated ginger
1/2 c. dark brown sugar
1/4 c. molasses
1 tsp. baking soda
1 1/2 tsp. boiling water
1/4 c. sugar

Sift together flour, ginger, cinnamon, cloves, nutmeg, and cocoa.

Beat butter and fresh ginger together until whitened, about 4 minutes. Add brown sugar, beat until combined, add molasses, beat until combined.

In a small bowl, dissolve baking soda in water. Beat half of flour mixture into butter mixture, beat in soda mixture, then remaining flour mixture. Stir in chocolate. Chill dough.

Roll 1 1/2 inch balls of dough in sugar. Bake at 325 until the surfaces crack slightly, about 13-15 minutes.

1 lg. can evaporated milk
2 c. chocolate chips
1/2 c. sugar
1 T. butter
2 t. orange or rasp liquor or vanilla

Heat first 4 ingredients to boiling. Remove from heat, add flavoring, and stir until smooth and creamy.

1/2 c. butter, softened
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. sour milk ( milk with 1 T. vinegar)
2 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
2 c. finely diced or shredded zucchini
1/4 c. semi sweet chocolate chips
1/4 c. chopped nuts

Cream butter, oil and sugar together. Add eggs, vanilla, and sour milk and blend. Sift together flour, cocoa, soda, spices, and salt. Add to creamed mixture slowly and blend.

Pour into a greased and floured 9X13 pan and sprinkle with chocolate chips. Bake at 350 degrees.

2 T. flour
1 c. milk
1 c. apple cider
1/2 c. chicken broth
1/2 t. salt
1/4 t. pepper
1/8 t. ground nutmeg
1/2 c. (2 oz) shredded smoked Gouda
1/2 c. (2 oz) shredded Jarlsberg cheese
2 lbs. Yukon Gold or Yellow Finnish Potatoes, peeled and thinly sliced

Preheat oven to 425 degrees. Place flour in medium saucepan, gradually add milk, stirring with a whisk until blended. Stir in cider, broth, salt, pepper, and nutmeg. Bring to a boil over medium heat, stirring constantly. Remove from heat. Combine cheeses in a small bowl. Arrange half of the potato slices in a shallow 3 quart casserole dish and sprinkle with 1/2 cup cheese mixture. Arrange remaining potato slices on top. Pour the cider mixture over the potatoes and bake at 425 degrees for 25 minutes. Remove from oven and press potatoes with a spatula. Sprinkle 1/2 cup cheese mixture over potatoes and bake an additional 20 minutes or until potatoes are tender. Let stand 10 minutes before serving. Yield: 8 servings

1 lb. Margarine
1 lb. cream cheese
2 lbs. powdered sugar
2 tsp. lemon juice
2 tsp. vanilla extract

Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!

1 cup sugar
1/3 cup water
1 tablespoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
16 ounces nuts

Any type of nuts may be used, cashews, pecans, almonds, hazelnuts, etc. Each type of nut after being coated will have a slightly different taste.

Spray a cookie sheet with Pam cooking spray. In a medium saucepan combine sugar, water and cinnamon. Bring to a boil. Boil for 2 minutes stirring occasionally.

Remove from heat. Stir in vanilla, salt and nuts. Using a slotted spoon, place nuts on prepared cookie sheet. Separate each nut with a fork. Allow to dry 3 hours, turning once half way through drying. Store in an airtight container.

Dough:
1/4 cup warm water
1/4 cup butter, melted
1 cup warm milk
1 egg, room temp
1 T. white sugar
1/2 tsp. salt
4 cups bread flour
1 T. yeast

(optional) If you are making these for a bake sale or something a day ahead and need the rolls to stay soft longer, add 1/2 pkg of instant vanilla pudding mix (dry) to the flour and make the dough like normal. It keeps the bread soft longer. I am sure this does NOT add nutrition to this recipe!!

Inside:
1/4 c. butter, softened
1 cup brown sugar
4 tsp. cinnamon
1/2 tsp. vanilla
3/4 c. chopped pecans (optional)

Frosting:
1/2 pkg. cream, cheese, softened
1/4 c. butter, softened
1 cup powdered sugar
1 1/2 tsp milk (or what you need to achieve desired consistency)

Combine all dough ingredients and make the dough. This recipe can be put in a bread machine and set on dough cycle.

When the dough is ready, turn it out on a floured surface and roll out to 10X17 inch rectangle. Spread with softened butter, sprinkle with brown sugar and cinnamon mixture. Sprinkle pecans if you like.

Roll up dough on the long side and slice into about 16 slices. Place in a buttered pan and let rise until doubled, about 45 minutes.

Bake at 350 for 15-20 minutes.

While it bakes, make frosting. Remove rolls from oven and top with frosting–warm if you like thinner frosting or cooled if you like thicker frosting on top.

2 c. of cornmeal
2/3 c. of milk
2 T. vegetable oil
2 t. baking soda
1/2 t. salt

Mix ingredients into a stiff batter and form eight biscuit-sized “dodgers”. Bake on a lightly greased sheet at 350 degrees for 20-25 min. or until brown. (You can also deep-fry the corn dodgers in a fryer.) Remove the corn dodgers and let cool on a paper towel, spread with a little butter or molasses. If you were a Confederate soldier during the Civil War, this is what you would have eaten!

2 cups of flour
1/2 to 3/4 cup water
1 tablespoon of Crisco or vegetable fat
6 pinches of salt

Mix all ingredients together. Knead. Spread evenly on 6″ x 10″ sheet. Bake for 30 min at 400 degrees. Remove from oven, cut dough into 3-inch squares, and punch four rows of holes, four holes per row into the dough. (You can also poke a pencil-sized hole in the middle all the way through, and when they’re done string them on a string for hardtack to go.) Turn dough over, return to the oven and bake another 30 min. Turn oven off and leave the door closed. Leave the hardtack in the oven until cool. If you were a Union soldier during the Civil War, this is what you would have eaten!

8 oz. cream cheese
8 oz. sour cream
2 T. green onion or parsley
Garlic
Salt
Pepper
1 tsp. Worcheshire
1 tsp. clam juice
1 large can of baby clams

Cream the cream cheese and sour cream together well. Add parsley, garlic, worcheshire and clam juice. Fold in clams and season with salt and pepper to taste.

Note: You can adjust any of the ingredients to taste EXCEPT worcheshire, sour cream and cream cheese. If you mess with those, it fouls up the dip. You can add more clams, but don’t use less. Leaving the clams whole or chopping them gives a different taste and texture too. You can see what you like best.

1 clove garlic, halved (or more_
2 c. dry white wine
1 pound grated Gruyere
1 pound Emmentaler
Fresh ground pepper
2 T. cornstarch dissolved in 2 T. kirsch
Cubed french bread

Rub garlic on the inside of pan. If you really like garlic, slice some up and throw it in the pot. Add wine and bring it to a simmer. Slowly add cheeses, stirring in a figure 8 pattern. When melted, season with pepper. Stir in the cornstarch and cook a bit longer until the mixture comes together. Eat with french bread!

2 c. cornmeal
1 c. flour
1 T. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 c. buttermilk
1/2 c. milk
1/4 c. vegetable oil
2 eggs slightly beaten

Mix and cook

1 lb. bulk pork sausage
1 can condensed cream of chicken soup
1 soup can of milk
1/2 tsp. dry mustard
1/4 tsp. seasoned salt
1/4 tsp. pepper
1 c. sour cream

Brown and crumble sausage until fully cooked. Drain, set aside. In the same skillet, combine soup and milk. Add mustard, seasoned salt, and pepper and bring to a boil. Reduce heat, add sausage and sour cream. Simmer until heated through. Do not boil after adding sour cream. Serve over warm biscuits.

2 (8 ounce) packages cream cheese, softened
4 oz. crab meat, chopped finely
2 green onions, chopped
1 tsp. finely grated ginger
3 T. soy sauce
1 (14 ounce) package small won ton wrappers
3 cups vegetable oil for frying

optional: serve with mustard sauce or
sweet and sour sauce (see sauce recipes)

In a medium-sized mixing bowl, combine cream cheese, crab, green onions, ginger and soy sauce. Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.

In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.

Alternately, use a deep fryer to fry them.

Seal well so you don’t lose your cheese!

1 stick butter
1 Jar Old English Spread
1 1/2 tsp mayo
1/2 tsp garlic salt
1/4 tsp seasoned salt
1 can crabmeat
6 English Muffins

Soften butter and cheese spread to room temp. Add seasonings and blend thoroughly. Add crabmeat. Spread on split muffins and freeze for later use, or put under broiler until bubbly. Cut into 1/8ths. Eat while warm.

2- 12 oz packages of blueberries
1- 12 package of cranberries
grated zest of 1 orange
1 1/2 c sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 c cornstarch
6 T orange juice
2 T heavy cream
1 T sugar

Combine blueberries, cranberries, orange zest, sugar, cinnamon and nutmeg in a large bowl and mix well. Dissolve cornstarch in orange juice, add berry mix and bring to a boil over med high heat. Cook until thickened. Remove from heat and cool completely.

Pour filling into a pie pan with bottom crust in it. Add top crust. Slash vent, brush with cream, sprinkle with sugar. Bake 375 for 60-70 minutes.

Pie tastes better the second day.

6 oz. fresh or frozen cranberries
1/2 c. water
1 1/2 tsp. grated orange peel
3 T. red wine vinegar
2 T. finely chopped shallots
1/2 c. packed golden brown sugar
2 tsp. salt
1/2 tsp. cracked black peppercorns
1/4 c. vegetable oil

Combine cranberries, water and orange peel in a heavy, medium sized saucepan and bring to a boil. Reduce heat and simmer until cranberries burst, stirring occasionally. (About 10 minutes)

Strain out cranberries and peel and transfer to a food processor. Puree until smooth. Add vinegar, shallots, sugar, salt and peppercorns and blend well. Gradually add vegetable oil as the processor is running. Cool completely.

Marinate meat for at least 8 hours, or overnight, turning occasionally. Works great with pork tenderloin and chicken breast.

5 c. half and half
2 1/2 c. sugar
4 eggs, beaten
3- 8 oz. packages of cream cheese
1 tsp. lemon peel
2 T. lemon juice
2 t. vanilla

In a large saucepan, combine 3 c. half and half, sugar, and eggs and cook over medium heat until boiling. Remove from heat.

In a mixing bowl, beat cream cheese until smooth. Beat in the hot mixture. Chill.

Stir in remaining half and half, lemon peel, lemon juice and vanilla. Freeze.

I think this makes 3 quarts.

4 tablespoons butter
1 cup diced or minced onion
1/4 All-Purpose Flour
3 cups chicken broth
1/2 pound cauliflower florets, fresh or frozen
3 or 4 peeled and diced potatoes
3/4 teaspoon salt
1 teaspoons dry mustard
Black pepper
2 cups half and half
8 ounces sharp cheddar cheese, shredded*

*Try to use the sharpest cheddar you can find; the flavor of a mild cheddar will get lost.

In a deep, fairly wide-bottomed saucepan, cook the onion in the butter till it’s softened and is beginning to brown, about 5 minutes. Stir in the flour, then the broth, and potatoes. Cook until potatoes just barely start to soften, then add cauliflower, salt, mustard and pepper. Let the soup simmer for 15 minutes, or until the cauliflower is softening.

Stir in the half and half and the cheese. Bring the soup to a low simmer, and cook very gently just till the cheese melts, vegetables are soft, and everything is incorporated. Don’t boil or it will separate.

1 lb. hamburger, browned, drained
1 lb. bacon, browned, drained
1 can each of pinto beans, kidney beans, black beans, garbanzo or butter beans (4-5 cans total, use a mixture)
1/2 c. brown sugar
1 T. vinegar
1 c. ketchup
1 c. BBQ sauce
1 onion, diced

Throw all ingredients in a crock pot- cook on low for 4-6 hours.

**This is a very tasty side dish for a BBQ- the original recipe calls for 2 lbs of bacon, but I think that is WAY too much! You can adjust the beans and meat quantity to your liking. The type of BBQ sauce you use makes all the difference in the world. I like it very smoky and rich, not sweet. I like Jack Stack the best. If you use sweeter BBQ sauce, reduce the sugar and add some liquid smoke flavoring. Read the back of the BBQ sauce- don’t buy it if high fructose corn syrup is one of the first ingredients- blech! There are more bad BBQ sauces out there than good ones.

8 oz. semi-sweet chocolate, chopped into 1/4 inch pieces
4 oz. unsweetened chocolate, chopped into 1/4 inch pieces
2/3 c. heavy cream
2 T. unsweetened cocoa, sifted
2 T. confectioners sugar, sifted

Place chocolate in a 4 quart bowl.

Heat heavy cream in a 1 1/2 qt. saucepan over medium heat. Bring to a boil. Pour boiling cream over the chocolate and let stand for 5 minutes. Stir until smooth. (You now have ganache.) Refrigerate for 1 hour until firm, but not hard.

Line baking sheet with parchment paper and portion out the truffles onto the paper in whatever size you like. Refrigerate portions for 15 minutes so the ganache will be firm enough to roll into truffles.

Roll each truffle in your palms to form smooth balls and roll the balls in either cocoa or confectioners sugar to finish.

Store in an airtight container in the refrigerator.

1c. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1c. sugar
zipper baggie, wooden spoon, tape, Bible

Preheat oven to 300 (this is important–don’t wait until you’re half done with the recipe)

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life Read John 10:10-11.

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl . Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us.
He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus Read Isa.1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper or parchment paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John16:20and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus’ followers were amazed to find the tomb open and empty. Read Matt. 28:1-9

3 c. chicken stock
2 eggs, lightly beaten
1 tsp. salt
1 T. cornstarch dissolved in 2 T. chicken stock
Finely chopped scallions

Over high heat, bring chicken stock and salt to a boil.

Give your cornstarch mixture a quick stir to recombine it and add it to the pan, stirring for a few seconds until the stock thickens slightly and becomes clear.

Slowly pour in the egg and stir once gently. Immediately turn off the heat.

Taste and add more salt in needed. Garnish with scallions.

2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme

Combine all ingredients thoroughly. Store in an airtight container.

8 T. paprika
3 T. cayenne pepper
5 T. black pepper
6 T. garlic powder
3 T. onion powder
6 T. salt
2 1/2 T. dried oregano
2 1/2 T. dried thyme

Combine all ingredients thoroughly. Store in an airtight container.

2 T. chili powder
2 t. ground cumin
2 T. paprika
1 t. black pepper
1 T. ground coriander
1 t. cayenne pepper
1 T. garlic powder
1 t. crushed red pepper
1 T. salt
1 T. dried oregano

Combine ingredients thoroughly. Store in an airtight container.

2 pounds Idaho potatoes, peeled and cut into 1/2-inch thick slices
1 3/4 cups all-purpose flour
1 cup ale or beer
1 large egg, lightly beaten
2 tablespoons milk
2 tablespoons Essence, plus 2 teaspoons, plus more for dusting, recipe follows
1/2 teaspoon baking powder
1/4 teaspoon salt
2 pounds cod or pollack fillets, cut into 4-ounce pieces
6 cups vegetable oil
Malt vinegar, accompaniment

Heat the oil in a deep fat fryer or large, heavy pot to 350 degrees F. Preheat the oven to 225 degrees F.

Fry the potatoes in the oil until golden brown, turning to cook evenly, 4 to 5 minutes. Remove and drain on paper towels. Season with Essence, to taste, and transfer to a baking sheet. Place in the oven to keep warm until ready to serve. In a bowl, combine 1 cup of the flour, the ale, egg, milk, 1 tablespoon Essence, baking powder, and 1/4 teaspoon salt. Whisk to make a smooth batter the consistency of cream, adding more ale, as needed, to thin. (Use the batter as soon as possible after making.) Place the remaining 3/4 cup flour and 2 teaspoons Essence in a shallow dish.

Season the fish with the remaining tablespoon of Essence. Dip the fillets first into flour to lightly coat, then into the batter, and back into the flour, shaking to remove any excess. Fry in the oil for until crisp and golden brown, turning, 4 to 5 minutes. Remove and drain on paper towels. Season lightly with salt. Serve immediately with the fried potatoes and malt vinegar.

Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

4 1/2 cups milk
4 1/2 cups cream
4 eggs, beaten
2 cups sugar
1/4 cup cornstarch
4 espresso shots
1/2 tsp salt
2 T vanilla
3 oz dark chocolate, shaved and frozen

Combine sugar, cornstarch, coffee, salt and milk in a saucepan and cook over medium heat until thickened and bubbly.

Stir 1 c. of hot mix into egg, return egg mixture to saucepan. Cook 1 minute longer. (Do not boil!) Run through a sieve to make sure the mix is smooth. Chill.

Stir in cream and vanilla. Freeze.

When it’s still soft, stir in chocolate. Ripen 4 hours.

Makes 3 quarts

1 c.flour
2 T. cornstarch
1/2 c. sugar
1/2 tsp. salt
1/2 c. vegetable oil
1/2 c. egg whites
1 T. water
2 tsp. vanilla

In a deep bowl, mix flour, corn starch, sugar and salt. Blend in oil, egg whites, water and vanilla until you have a smooth consistency.

Preheat oven to 300 while you write your “fortunes” on 2 1/2 x 1/2 inch pieces paper.

Scoop a tablespoon of batter onto a well greased cookie sheet and spread it into a 4″ circle. Fill cookie sheet.

Bake cookies for about 14 minutes or until lightly golden brown. Remove only one at a time from cookie sheet because you have only about 15 seconds to place fortune in and shape before cookie hardens.

Place shaped cookies into muffin tins to hold it’s unique shape until it hardens.

3 c. flour
1 1/4 tsp. yeast
3/4 tsp. salt
1 c. 110 degree water
1 T. cornmeal
1 egg white
1 T. water

Mix 2 c. of flour, yeast, salt and add water. Mix on low for 30 seconds. Mix on high for 3 minutes. Stir in last 1 c. of flour. Knead dough until smooth and elastic- about 8-10 minutes. Shape into a ball and rise until doubled.

Punch down and divide in half. Cover and let rest 10 minutes.

Roll each half into 15″ x 10″ rectangle. Roll it up on the long side. Moisten edge with water and seal. Place seam side down on a greased pan sprinkled with cornmeal. Brush the loaves with egg white. Cover with damp cloth and rise 35-40 minutes.

Slash 3 or 4 1/4″ deep cuts in the loaf and bake in a 375 degree oven for 20 minutes. Brush with egg white again and bake an additional 15-20 minutes.

Candied Oranges:
2 medium seedless oranges
3 c. water
3 c. sugar

Cake:
3 c. cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 medium orange
2 c. sugar
2 large eggs, separated
1 c. buttermilk
1/4 c. vegetable oil
1 tsp. vanilla
2 large egg whites

For candied oranges: Slice oranges into paper thin slices. Simmer water and sugar in a large pan on low heat. Add orange slices and poach until skins are translucent at a barely simmering heat. (this takes 1 1/2-2 hours) Cool on waxed paper. Reserve syrup.

For cake: Mix first 4 ingredients; set aside.

Cut up orange and pulse orange wedges until finely chopped. Add 1 1/2 c. sugar, 2 egg yolks, buttermilk, oil and vanilla to the pulsed orange. Set aside.

Beat 4 egg whites until soft peaks form. Sprinkle in 1/2 c. sugar and beat until stiff and glossy.

Mix pulsed orange mixture with the dry mixture, then fold in egg whites. Pour into a prepared pan and tap to release air.

Bake at 350 degrees for 55-65 minutes. Brush top of the cake with reserved syrup and garnish with candied oranges.

This pie is like a taste of summer in a pie. Use fresh blueberries only. Meyer’s lemons are the best if they can be found. Enjoy!

1 c. sugar
3 T. cornstarch
1 c. milk
3 beaten egg yolks
1/4 c. butter
at least 1 tsp, up to 1 T. finely shredded lemon peel
1/4 c. fresh lemon juice
1 tsp vanilla
1- 8oz. carton sour cream
2 c. fresh blueberries, washed, stems picked off
1- 9 inch baked pastry shell
Sweetened whipped cream
Lemon slices (optional)

In a saucepan, combine 1 c. sugar and cornstarch. Add milk, egg yolks, butter and lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more.

Remove from heat. Stir in lemon juice and vanilla. Transfer to a bowl; cover and refrigerate until cool.

When cool, stir sour cream into mixture. Fold in fresh blueberries. Pour filling into pie shell. Chill for at least a couple of hours.

Serve this pie with sweetened whipped cream. Garnish with thin lemon slices if desired.

12″ pie crust
assorted fruit
3 oz. cream cheese
1/4 c. sugar
1 T. milk
1 T. orange rind
2/3 c. heavy cream
1/2 c. sugar
2 T. cornstarch
1/4 c. water
1/2 c. orange juice
1/4 c. lemon juice

Bake pie crust in a tart pan.

Combine cream cheese, sugar, milk, and orange rind. Beat until smooth. Add cream and beat until thickened- about 5 minutes. Spread on pie crust and chill.

Arrange fruit on top.

Combine sugar, and cornstarch in pan. Add water and juices and bring to a boil. Cook one minute longer. Let cool just slightly, then spoon over fruit.

Chill tart before serving.

8 oz. semi-sweet chocolate, chopped into 1/4 inch pieces
4 oz. unsweetened chocolate, chopped into 1/4 inch pieces
2/3 c. heavy cream
2 T. unsweetened cocoa, sifted
2 T. confectioners sugar, sifted

Place chocolate in a 4 quart bowl.

Heat heavy cream in a 1 1/2 qt. saucepan over medium heat. Bring to a boil. Pour boiling cream over the chocolate and let stand for 5 minutes. Stir until smooth.

1 1/2 pounds small red potatoes
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sour cream
4 ounces goat cheese (preferably aged; about 1/2 cup), grated if aged or forced through a grater if soft
2 large eggs
1 teaspoon fresh thyme leaves

Generously oil or butter a 9-inch square baking pan and line with a 14-by 8-inch piece parchment paper, allowing ends of paper to overhang 2 opposite edges of pan. Press on paper to coat underside with oil or butter and turn over, keeping ends of paper overhanging.

Preheat oven to 375 degrees F.

Cut potatoes into 1/4-inch-thick slices and in a kettle of boiling salted water cook until tender but not falling apart, about 8 minutes. Drain potatoes in a colander and cool 15 minutes.

In a large bowl whisk together butter and sour cream until smooth and whisk in goat cheese and eggs until combined well. Add potatoes, tossing gently, and transfer mixture to baking pan. Smooth top with a spatula, spreading potatoes evenly, and sprinkle with thyme. Bake potato cake in middle of oven 35 minutes, or until top is golden, and cool in pan on a rack. Potato cake may be made 2 days ahead and chilled, covered.

Using parchment paper, lift potato cake from pan and transfer to a cutting board. Cut cake into squares, discarding parchment, and serve at room temperature.

1/2 c. dry bread crumbs
1/4 c. grated Parmesan cheese
2 T. Italian seasoning
1 tsp. salt
6 Boneless, skinless chicken breasts cut into 1 inch cubes
1/2 c. melted butter

Combine the first four ingredients. Dip chicken in butter and roll in crumb mixture. Place in a single layer on an ungreased 15×10″ baking pan.

Bake at 400 for 12-15 minutes or until juices run clear.

YIELD: About 4 dozen You can take these and freeze them for later use. Just re-heat in oven!

PUDDING
4 cups soft bread cubes
1/4 cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1 3/4 cups milk
1/4 cup margarine
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten

VANILLA SAUCE
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7×11 inch baking dish.

2 In a large bowl, combine bread, raisins and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk and 1/4 cup margarine; cook and stir until margarine is melted. Pour over bread mixture in bowl.

3 In a small bowl, combine cinnamon, 1/2 teaspoon vanilla and eggs. Pour bread mixture into prepared dish and pour egg mixture on top.

4 Bake in preheated oven 40 to 50 minutes, until center is set and apples are tender. Serve with warm vanilla sauce.

5 To make sauce, combine sugar, 1/4 cup brown sugar, 1/2 cup milk and 1/2 cup margarine in a saucepan over medium heat. Bring to a boil, then remove from heat and stir in 1 teaspoon vanilla.

2 T Butter
2 T Flour
1 tsp sugar
1 tsp salt
1/4 cup diced onion
1 c. sour cream
3 14.5 oz cans of green beans, drained
2 c shredded cheddar cheese
1/2 c crumbled buttery crackers, bread crumbs or french’s fried onions
1 T butter, melted

Preheat oven to 350.

Melt 2 T butter in a large skillet over medium heat. Stir in flour until smooth and cook for one minute. Remove from heat. Stir in the salt, sugar, onion and sour cream. Add green beans and stir to coat.

Transfer to 2 1/2 casserole dish. Spread shredded cheese on top.

In a small bowl, toss crumbs with butter and sprinkle over cheese.

Bake for 30 minutes until top is golden and cheese is bubbly.

1/3 cup olive oil
1 1/2 cups water
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.

3 Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

1/2 c. olive oil
1/4 c. finely chopped flat leaf parsley
1/4 c. capers
3 T. fresh chives, chopped
2 cloves garlic, minced
1 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano
1 tsp. chopped fresh rosemary
salt and pepper
2 T. lemon juice

Combine all ingredients except for lemon juice. Whisk in lemon just before serving.

This sauce is AWESOME on salmon!

6 large garlic cloves, minced
1/3 cup fresh thyme sprigs
1/4 cup fresh rosemary
1 1/2 T. coarse salt
1 c. fresh lemon juice
1 1/2 c. olive oil
fresh pepper

Mash herbs into a paste. Whisk into lemon juice and add olive oil and beat until emulsified. Marinade may be made up a day in advance if you keep it chilled and covered.

1 cup dried Garbanzo Beans (chick-peas) soaked overnight and drained
3 cups water
1/2 cup tahini
1 T roasted (dark) sesame oil
1 t Salt
1/2 tsp ground cumin
Juice of 2 lemons or more to taste
1-2 garlic cloves minced
1 T extra-virgin olive oil
Pinch of ground hot red chili
Garnish minced parsley

Place the chick-peas in a saucepan with the water. Bring to a boil, cover, and simmer gently until the garbanzo beans are very tender but not falling apart. Count on at least 30 to 40 minutes. Remove from the heat and drain, reserving about 1/2 cup of the cooking water.

Place the chick-peas in a food processor with about 1/4 cup of the cooking liquid. Process in brief bursts until the chick-peas are a coarse and grainy puree, adding more liquid if necessary.

Combine the chick-pea puree in a bowl with the tahini, sesame oil, salt and cumin. Add the lemon juice and stir to mix well, and then stir in the minced garlic. Spread the puree on a deep platter, swirling the top with a spoon or fork.

Then Mix the olive oil with the ground chili and drizzle it over the swirls. Garnish with parsley.

Makes 2 1/2 cups; 8 to 10 servings (or one serving if you are a pig and love hummus like me)

2 cakes compressed yeast (1 cake = 2 1/4 tsp)
2/3 c. sugar
4 tsp. salt
4 eggs
1/3 c. fat (I use butter)
2 c. lukewarm water
8 c. flour

Crumble yeast and add 2 T. sugar and 6 T. water and let stand for 5 minutes. Add the remainder of the ingredients and mix thoroughly. (I beat the batter after adding half of the flour until smooth) Knead dough until satiny to the touch. If the dough is too sticky, add a bit more flour. Avoid getting the dough too stiff. Put the dough in a greased bowl and cover and chill for 12 hours or more. (dough can be stored in the refrigerator for a week)

Shape dough as desired and put it in a greased pan, cover with a cloth, and rise until doubled in size. Bake for 12 minutes in a 400 degree oven.

For Whole Wheat: substitute 2 cups of whole wheat flour for 2 cups of white flour in the basic recipe. Add 2 T. of sorghum.

Parker House Rolls:
Roll out dough on a floured surface to about 1/4 inch thick. Cut with a round cutter. Butter one side of each round, crease across the center, fold and pinch edges together. After rolls are in pan, butter the tops.

Clover Leaf Rolls:
Roll three small uniform balls to about the size of a walnut. Arrange them in a greased muffin tin. Butter the top.

Horns:
Roll out dough on a floured board to 1/4 inch thick. Cut wedged shaped pieces a for a pie with the arcs 2 inches wide. Roll each wedge. Roll wedges up starting at the arc and pinch point to make roll hold. Butter tops of rolls.

Hamburger Rolls:
Roll dough to 1/4 inch thick. Cut two circles for each roll. Butter the bottom circle. Top with another circle and pinch edges to hold. Butter the top of each roll.

Cinnamon Rolls:
Roll dough out very thin on a floured board. Brush dough with melted butter. Sprinkle with a mixture of brown sugar and cinnamon. Use about 2 T. cinnamon per 1 c. brown sugar. (For Cinnabon like cinnamon rolls, don’t hold back on the sugar mixture and be sure to use the Cinnabon Frosting.) Roll up the sprinkled dough and pinch together. Cut 1 inch thick slices and put in a pan. Brush each slice heavily with butter. Rise and bake. When cool, spread with Cinnabon Frosting.

Cinnabon Frosting:
Ingredients:
1 lb. butter
1 lb. cream cheese
2 lbs. powdered sugar
2 tsp. lemon juice
2 tsp. vanilla extract

Preparation:
Allow butter and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts.

Pecan Sirup Rolls:
Prepare dough as for cinnamon rolls but omit brown sugar and cinnamon. Instead, sprinkle buttered dough with pecans. Roll up, pinch together and cut. Mix about 2 cups of brown sugar, 1/4 c. melted butter, and 1/2 c. water. Spread mixture on the bottom of a large pan. Arrange rolls on sugar mixture. Let rise until double in bulk and bake at 375 degrees.

8 c. Golden Grahams
6. c. Miniature Marshmallows
1 1/2 c. chocolate chips
5 T. butter
1/4 c. corn syrup
1 tsp. vanilla

Grease a 13×9 pan. Pour cereal into a large bowl.

Heat 5 cups marshmallows, choc chips, butter, corn syrup in a medium pan over low heat. Stir until smooth. Remove from heat and add vanilla.

Pour mixture over cereal, stir until coated. Stir in remaining marshmallows and press into pan. Refrigerate for 1 hour until firm and cut into bars.

This is to put weight on a skinny dog or a picky eater:

10 # cheap Hamburger meat
10 oz. rolled oats
6 egg yolks
10 oz. wheat germ
10 oz. Brer Rabbit Molasses

Mix together. Form into meatballs. Freeze. Use 1-2 balls per meal. Just thaw & feed raw.

You’ll need the Jello Bean mold for this recipe

Non stick cooking spray
1 1/4 c boiling water or juice
2 4oz pkgs jello

Spray mold with non stick spray.

Stir boiling water into gelatin for at least 3 minutes or until dissolved. Pour into liquid measuring cup and slowly fill each bean mold. Refrigerate for 30 minutes.

1 box cake
1 3 oz. package of jello

Make cake as directed on box. Let cool. Poke cake all over with a fork.
Add 1 c boiling water to jello mix and dissolve. Then add 1/2 c cold water. Pour over cake.

Chill 3-4 hours

Some good combinations are:

white cake with strawberry jello
white cake with orange jello
white cake with lemon jello

I’ve tried lots of frostings and prefer a simple thin powdered sugar icing. The cake is sweet and moist enough without a thick frosting.

5 medium tomatoes
1 green pepper
1 onion
jalapeno to taste
10 cilantro leaves
5 cloves garlic
1 whole lime
salt

Chop all ingredients to desired size. Add lime juice and salt.

YUMMY.

1 roast, cooked to falling apart stage (buy a large roast and have roast one night, use the left overs in this recipe)
2 cans diced tomatoes
1 onion, chopped
1 head cabbage, chopped
6 carrots, sliced
6-8 red potatoes, chopped
4 tsp. beef base
garlic
parsley
salt and pepper

Shred your roast up, add all the veggies and spices except the potatoes. Cover with water, simmer until everything is nearly tender, then add the potatoes. Cook until the potatoes and other vegetables are tender. I let this soup simmer for 2-3 hours total.

I love the cabbage in this soup- but I know not everyone does!! Kelly cooks her roast in the water. I always use left over roast for mine. I just over-buy on roast and use the left overs in this soup.

2 1/4 c. sugar
6 eggs
1 1/2 tsp. grated lime peel
3 c. milk
3 c. mini mashmallows
3 c. whipping cream
1 1/2 c. key lime juice
food coloring

Combine sugar and eggs and mix thoroughly. Add peel and milk and thicken slightly over medium heat.

Add marshmallows and stir until melted.

Cool in the refrigerator.

Add juice and whipping cream to the cooled mixture. Add food coloring as desired.

Crank up the ice cream machine.

2 garlic cloves
4 lamb shoulder chops (each about 3/4 inch thick)
Salt and freshly ground black pepper
2 tablespoon olive oil
2 tablespoons rosemary
2 tablespoons fresh lemon juice
1/2 cup chicken stock
1 tablespoon butter

Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

Crust:
1 c. butter
3/4 c. sugar
2 c. flour

Filling:
5 eggs
1 1/2 c sugar
5 T. flour
2 BIG lemons, or 3 little, juice and zest
1-2 tsp vanilla

Mix crust and press into pan. Bake crust at 350 for 15-20 minutes. You want the crust cooked but not yet golden.

Blend filling ingredients. Pour onto baked crust and bake another 20 minutes.

Sprinkle with powdered sugar when cool.

**Tip- serve middle pieces to everyone else and hoard the corners for yourself! The corners are the best!

3/4 cup (1 1/2 sticks unsalted) butter, softened
1 1/2 cups sugar
6 large eggs
1/4 cup fresh lemon juice
2 1/4 cups cake flour or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon grated lemon zest
3/4 cup cream cheese, softened
Confectioners’ sugar for dusting (optional)

Preheat the oven to 350 degrees. Spray the muffin tin with cooking spray.

Combine the butter and 1 1/4 cups of the sugar in the large bowl and beat with the mixer on medium-high speed until fluffy. ADd the eggs and 3 tablespoons of the lemon juice and beat until well combined, scraping down the bowl once or twice as necessary. Mix in the flour, baking powder, slat, and 2 teaspoons of the lemon zest until just combined.

In the small bowl, mash together the cream cheese, the remaining 1/4 cup sugar, the remaining 1 tablespoon lemon juice, and the remaining 1 teaspoon lemon zest until combined.

Spoon about 3 tablespoons of the batter into each muffin cup. Place about 1 tablespoon of the cream cheese mixture on top of each portion of batter and cover the cheese with some of the remaining batter (the batter should reach three-quarters of the way to the top of each cup). Bake until golden, about 20 minutes. Let the cupcakes cool in the pan for 10 minutes before turning over onto the wire rack to cool completely. Use the strainer to sift the tops with confectioners’ sugar before serving if desired.

6 1/2 T. butter
2 tsp. light corn syrup
2 tsp. vanilla
1 egg
1 c. sugar
2 tsp. lemon rind
1/2 tsp. ginger
2 c. flour
2 tsp. baking powder
1/4 tsp. baking soda

Beat butter, corn syrup, vanilla and egg together. Set aside.

Mix sugar, lemon rind and ginger together. Add this to butter mixture and beat well. Set aside.

Mix flour, baking powder and soda and add to sugar and butter mixture. Blend well.

Roll small dough balls in a mixture of 1 tsp. lemon rind and 3 T. sugar until well coated. Flatten on a baking sheet with a glass.

Bake at 375 until tops crackle and they become lightly golden.

1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can LIBBY’S® 100 Percent Pure Pumpkin
2/3 cup NESTLE ® CARNATION ® Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (16 ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract

1 PREHEAT oven to 350 degrees F.

2 COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

3 BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

4 BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
**I recommend you bake the cheesecake with the springform pan wrapped in heavy duty foil, set in a roaster with a couple of inches of water. This keeps the cheesecake moist and cooks it more evenly for a creamy cheesecake throughout.

5 COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

2 eggs, slightly beaten
1 can solid pack pumpkin
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger
1 1/2 c. evaporated milk (12 oz)
2 8 inch pie crusts

Combine filing ingredients in order given, pour into prepared pie crusts.

Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees and bake an additional 30 minutes or until knife inserted near the center comes out clean.

Cool. Garnish with whipped cream.

3/4 c. flour
1/4. c cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 c. buttermilk
1/4 c. milk
6 T. vegetable oil
1 egg, separated
1 T. sugar
1/2 tsp. vanilla extract

Heat oven to 200 degrees.

Mix flour, cornstarch, salt, baking powder and baking soda in a medium bowl.

Measure buttermilk, milk and oil in a 2 cup measuring cup. Mix in yolk, set aside.

Beat egg white in a small bowl with an electric hand mixer to almost soft peaks. Sprinkle in sugar and continue to beat until white and glossy. Beat in vanilla.

Pour wet ingredients into dry ingredients and whisk until just mixed. Add egg white to batter in dollops and fold in until just incorporated.

Add batter to hot waffle iron and cook until crisp and nutty brown. Set waffle directly on rack in oven to keep it warm and crisp at least 5 and up to 20 minutes.

Makes 4-5 7 inch waffles. Recipe can easily be doubled or tripled.

4 tsp. parsley flakes
1 1/2 tsp. Italian seasoning
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1 1/2 tsp. seasoned salt
3 T. blue cheese salad dressing
2 T. tomato paste
2 T. olive oil
1/8 tsp. liquid smoke
4 c. corn chex
4 c. rice chex
2 T. grated parmesan and romano cheese blend
1 T. powdered buttermilk

Preheat oven to 250. In a small bowl, combine parsley, Italian seasoning, garlic powder, onion powder and paprika. In an open roasting pan, combine seasoned salt, salad dressing, tomato paste, olive oil and liquid smoke. Gradually add cereals, stirring until all pieces are evenly coated. Add seasoning mixture, stirring thoroughly. Bake 45 minutes, stirring every 15 minutes. Sprinkle cheese blend and then buttermilk over cereal, mix well. Cool on absorbent paper towels and store in an airtight container.

1/4 c. butter
1/3 c. brown sugar
2 t. maple extract
8 c. chex cereal (corn, rice and wheat)
1 c. honey roasted cashews and peanuts

Preheat oven to 225. In an open roasting pan, melt butter in the oven. Stir in brown sugar and maple extract. Gradually add cereals and nuts and stir until all pieces are evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in an airtight container.

1 cup sugar
1 cup warm potato water
1 cup mashed potatoes
1 1/2 cups scalded milk
2 packages yeast
1/2 cup shortening
1 T. salt
2 eggs
6 + cups flour

Combine potatoes, shortening, sugar, salt and warm milk. Cool to lukewarm.

Combine warm water and yeast and let sit.

Add dissolved yeast and eggs to potato mixture.Stir in 4 cups flour; beat well. Stir in remaining flour.

Knead on lightly floured surface until smooth and elastic.

Place in lightly greased bowl, turning once to grease surface.

Cover, let rise till double (about 1 hour).

Punch down. Shape into a ball.
Cover and let rest 10 minutes
Refrigerate or shape into rolls, place in greased pan.
Let rise till almost double.

Bake in preheated oven at 400 degrees, 10-12 minutes.

* If using instant potatoes, make according to box directions but omit butter and salt. Use plain warm water in place of the potato water.

3 c. bread flour
1 1/8 c. warm water
3 tsp yeast
2 T. butter, melted
1 1/2 tsp salt
2 T. sugar
1 1/2 T dry milk

Put water, yeast and sugar in a bowl and let sit for 5 minutes.

Add butter, dry milk, salt and flour. Knead into a ball. Rise once. Punch down. Let rest 5 minutes.

Shape into loaf, rise again.

Bake in a preheated 350 oven for 30 minutes.

**This makes 1 loaf- I am told it’s a foolproof recipe. I haven’t fouled it up yet so I think it is!

8 T unsalted butter
6 slices good white bread, crust removed,
torn into tiny peices
5 1/2 c. milk
1/2 c. flour
2 tsp. salt
1/4 tsp fresh nutmeg
1/4 tsp fresh black pepper
1/4 tsp cayenne pepper
4 1/2 c grated sharp white cheddar
2 c. (8 oz) grated Gruyere
1 lb elbow macaroni

Preheat oven to 375. Butter a shallow, wide casserole dish, set aside.

Put bread in a bowl. Melt 2 T. butter and pour melted butter into the bowl with the bread and toss. Set bread crumbs aside.

Warm milk in a saucepan. Melt remaining butter in a skillet. When butter bubbles, add flour and cook, stirring for 1 minute.

Whisk in hot milk, keeping mixture smooth. Cook until thickened 8-12 min.

Remove pan from heat, stir in salt, nutmeg, peppers, 3 cups cheddar, 1 1/2 c. gruyere and set cheese sauce aside.

Cook macaroni until not quite cooked. Stir into cheese sauce. Pour into prepared dish. Sprinkle remaining cheese over noodles. Sprinkle bread crumbs on top. Bake for 30 minutes until golden.

Dough:
1 pkg active dry yeast
2 T. brown sugar
1 1/8 tsp. salt
1 1/2 c. 110 degree water
4 c. flour (can use part wheat)

Bath:
2 c. warm water
2 T. baking soda

Optional:

Butter, salt
Butter, Cinnamon/Sugar
Butter, garlic salt

In a bowl, dissolve yeast, brown sugar and salt in 1 1/2 c. water. Stir in flour and knead until smooth and elastic, about 8 minutes. Place in a greased bowl and cover to raise for an hour.

Combine 2 c. water and soda. Cut dough into 12 pieces. Roll each into a long thin snake and shape into a pretzel shape. Dip into the soda mixture and put on a parchment lined pan. Let rise another 15 minutes

Bake at 450 for 8-10 minutes. Brush with butter and top as desired.

**parchment paper is a must or the pretzels stick horribly to your pan!

1/2 cup butter
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup milk
2 egg whites
1/4 cup white sugar
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

2 Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.

3 Combine 1 1/2 cups flour and baking powder; add alterately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.

4 In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.

5 Bake for 50 minutes, or until cake tests done.

3/4 c Hot Water or Meat Juices
1/3 c Margarine
1/2 c Powdered Milk
1/2 ts Salt (optional)
1 Egg, Beaten
3 c Whole Wheat Flour

In a large bowl pour hot water over margerine. Stir in powdered milk, salt, and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead 3-4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out until hard.

Makes approx. 1 1/4 pounds.

3/4 c Hot Water or Meat Juices
1/3 c Margarine
1/2 c Powdered Milk
1/2 ts Salt (optional)
1 Egg, Beaten
3 c Whole Wheat Flour

In a large bowl pour hot water over margerine. Stir in powdered milk, salt, and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead 3-4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out until hard.

Makes approx. 1 1/4 pounds.

This recipe makes one very full round pan or an 8×8. It makes a half-full 13×9 cake. Double recipe for a full 13×9 or double layer cake.

2 oz semisweet chocolate, chopped
1 oz unsweetened chocolate, chopped
5 oz (1 cup plus 2Tbs) unbleached all-purpose flour
2 T. unsweetened Dutch-processed cocoa powder
1/2 tsp baking soda
1/4 tsp. salt
6 T. unsalted butter, softened at room temp
1 c. granulated sugar
2 large eggs
1 tsp. vanilla
1/2 c. sour cream
1/3 c. strong coffee

Heat oven to 350. Butter and line the bottom and sides of a 9×2 inch round pan. Line the bottom with parchment and butter the parchment.

Melt the chocolate (You can use the microwave at 50% power for 1 minute, then stir and then heat again in 15 sec. bursts, stirring between until choc. melts.) Let cool slightly.

Stir together the flour, cocoa, baking powder, soda and salt. With an electric mixer beat the butter and sugar on med until light and fluffy, 2-4 min. Mix in the slightly cooled melted chocolate on low speed just until incorporated. Increase speed to med and add the eggs one at a time, beating well after each. Scrape the bowl, add vanilla and beat on low speed, mix in the sour cream just until it’s incorporated. Add the flour mixture (in three additions) alternating with the coffee in two additions. Scrape the bowl as needed. The batter will be very thick, like choc. mousse or frosting.

Scrape the batter into the prepared pan and smooth the top. Bake until the top feels firm and a toothpick inserted in the center comes out clean, about 35 min. The cake may sink a bit in the center but that’s ok. Let cool in pan on rack for 20 min. Invert on rack and let cool completely.

May be baked ahead a day and wrapped and stored at room temp.

5-6 cups white winter wheat flour
1 cup white flour
1 rounded Tablespoon yeast
1 T. gluten
1 T. dough enhancer
2 cups warm water
3 T. oil
3 T. honey
2 scant tsp. salt

Put water and yeast in a bowl with 3 cups of the flour and gluten, mix for 1 minute, let sponge for 10 minutes.

Add oil, dough enhancer, honey, salt and remaining flour and make into dough. Knead 7-10 minutes. It should feel satiny when it’s been kneaded enough.

Make into 2 loaves and let raise in a warm oven in the loaf pans until it’s ready to bake. (I always turn my oven on to 150 for just a few minutes, then turn it off. I put a pyrex dish full of warm water in the oven too. That makes it warm and humid and the bread rises great.)

When it has risen enough, remove from the oven, preheat to 350, then return it to the oven and bake 30 minutes.

**This bread is so easy because it only has 1 rising and it’s quick to the table. It is also very good and has a great shelf life. I have found gluten at the grocery store sometimes near pancake mixes, sometimes near flour, sometimes near Bob’s Red Mill products. I have dough enhancer I bought years ago from Food Bin, which has closed now, I don’t know where I’ll buy more next time. Maybe Coop?

1 cup sugar
1 cup shortening
1 cup dark molasses
2 eggs
4 cups sifted all-purpose flour
1 teaspoon soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger

Preheat oven to 350 degrees F. Cream together the sugar and shortening. Add molasses and eggs. Mix well. Sift together the dry ingredients and stir in. Put 1/4 cup sugar in a small bowl. Dip fingers into the sugar, then pinch off a piece of dough and roll into a 1-1/2-inch ball. Place dough balls on greased cookie sheet about 3 inches apart. Bake for 12 to 15 minutes. The dough will keep for a week or more in the refrigerator.

*these would also be good with a thin powdered sugar icing spread on top!

1 batch batter roll dough

For Icing:
2 1/2 c. powdered sugar
1/4 c. orange juice
1 tsp. butter, softened
2 T. cream cheese, softened
dash salt
1/4 tsp vanilla
2 T orange zest

For Filling:
1 c. sugar
3 T. orange zest
14 T. butter, softened

Make batter roll dough, let it do the first raise. Mix up filling, creaming butter and sugar together. Roll dough out to 1/4 inch. Spread filling on dough and roll up and slice 1 inch slices and lay out on a pan. Bake at 400 degrees until slightly browned 12 mins or so. While baking, mix up icing. Frost the rolls while still hot.

Eat this fresh and warm! They don’t taste nearly as good the next day……

2 cups sugar
1/3 c. unsweetened cocoa powder
1/4 c. butter
1/2 c. milk
1 pinch salt
3 cups oats
1/2 cup peanut butter
1 tsp. vanilla

In a saucepan, bring sugar, cocoa, butter, milk and salt to a boil for 1 minute. Add oats, peanut butter and vanilla, mix well.

Drop onto parchment paper and let cool.

1/2 c. corn syrup
1/2 c. sugar
1 c. peanut butter
2 c. crushed cornflakes

Combine corn syrup and sugar in a medium saucepan and boil. Remove from heat and add peanut butter and cornflakes. Drop by tablespoons onto waxed paper. Let them set.

Makes 2 dozen.

2 tsp. yeast
2/3 c. warm milk (105-115 degrees)
1 3/4 – 2 1/4 c. flour
1 tsp. salt
1/4 c. butter, softened
1 egg
1 pound Muenster or Edam cheese (4 c. shredded)
2 T. butter, softened
2 T. chopped fresh cilantro

In a small bowl, sprinkle yeast on warm milk. Let stand for 15 minutes.

In a medium bowl, mix 1 1/2 c. flour and salt and make a well in the center. Pour milk mixture in. Add 1/4 c. butter. Beat until combined, adding flour until it reaches kneading consistency. Knead and add flour 4-6 minutes until you have a smooth, elastic ball.

Let rise for one hour.

Mix egg, cheese, 2 T. butter and cilantro.

Roll dough into a 20 inch circle and place in a 8 ” cake pan. Spoon cheese mixture into the center of the dough. Gather the sides of the dough , pleat evenly, and twist in the center to seal. Rise 40 minutes.

Bake at 350 degrees for 40 minutes.

Tapenade:
20 Kalamata olives, pitted
1 anchovy filet
2 tsp. chopped garlic
2 tsp. olive oil
1/4 tsp.
freshly ground black pepper

Dough:
1 envelope dry yeast
1 T. sugar
1 c. warm water
1 tsp. salt
3 1/2 c. flour
1 tsp. Vegetable oil
1 large egg, beaten

Tapenade:
Combine all its ingredients in a food processor or blender and process until the mixture is smooth, about 15 seconds. Set aside.

Dough:
Combine the yeast, sugar and water in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the tapenade, salt, and flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook.

Remove dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft free place until it doubles in size, about 1 hour.

To Assemble:
Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 1/4 inch thick. Roll up the dough beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Using a sharp knife make 3 slits crosswise across the bread.

Line a baking sheet with parchment or waxed paper. Place the bread on the baking sheet. Cover with plastic wrap and set aside in a warm, draft free place until it doubles in size about 1 hour.

Preheat oven to 350 degrees. With a pastry brush, brush the beaten egg evenly over the bread. Bake until lightly brown, 45-50 minutes. Remove from the oven and cool on a rack.

Note: to make plain bread, leave tapenade out, add 2 T oil to the oil in the dough ingredients.

1 pkg coleslaw mix
Green onion, sliced
1 pkg oriental ramen noodles
1/2 c. sunflower seeds
1/2 c. slivered almonds
3/4 c. oil
1/2 c. sugar
1/4 c. vinegar (flavored is good)

Crunch up the noodles, and throw them and the nuts in a skillet and toast until fragrant. Cool.

Blend oil, sugar, vinegar, ramen seasoning packet in a blender.

Toss dressing with the coleslaw, nut/noodle mixture and garnish with green onions.

Eat immediately. Not very good left over. You can toss together only what you will eat at that time and save the rest to toss together later so it doesn’t get soggy.

2 packages yeast
1/4 cup warm water
3 eggs
1/2 cup shortening (I’ve used butter with good results)
1/2 cup sugar
1 cup warm water
2 tsp. salt
4 1/2 cup flour- divided

Dissolve yeast in 1/4 cup warm water.
add well beaten eggs, shortening, sugar, 1 cup warm water, salt and 1 1/2 cups flour.

Let rise a little while then add rest of flour and knead until smooth and elastic.

Refrigerate for up to a week.

Remove from fridge and let rise (about 3 hours), punch down.

Shape into rolls or buns and let rise.
Bake at 400 12-15 minutes

3/4. c. warm milk
3/4 c. warm water
2 T. butter, softened
1/2 c. honey
2 c. bread flour
1 2/3 c. wheat flour
1 T. cocoa
1 T. granulated sugar
2 tsp. instant coffee crystals
1 tsp. salt
2 1/4 tsp. yeast (1 pkg)

Works well in the bread machine. If you are using the bread machine, just add ingredients in the order listed and set it for dough to make your own loaves, or let it finish the whole cycle for one big loaf.

If you are not using a bread machine, combine flours, cocoa, sugar, coffee, and salt in a large bowl. Make a well in the center and pour the warm water, warm milk, butter, honey and yeast in. Stir until you can handle the dough and knead the dough thoroughly for 10 minutes. Place in a bowl, cover, and rise for an hour.

When the dough is doubled in size, punch it down and divide it into loaves as you desire. (Outback divides it into 8 small loaves about 8″ x 2″ each)Sprinkled the entire surface of the dough with cornmeal, cover with plastic wrap, and place on a cookie sheet or two to rise for another hour.

Preheat oven to 350. Uncover dough and bake for 20-24 minutes, or until loaves begin to darken slightly on the top. Serve warm with whipped butter!

1 1/2 cups plain bread crumbs
1 handful fresh flat-leaf parsley
2 large cloves garlic
1 lemon, zested
Coarse salt
4 (6 to 8-ounce) cod fillets
Extra-virgin olive oil

Preheat oven to 400 degrees F.

Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.

Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

6 oz. flat rice noodles
1/2 bunch purple basil, leaves whole,
stems removed (or any fresh basil)
3 T. vegetable oil
3 oz. firm tofu, diced
1 boneless, skinless whole chicken
breast cut into strips
1 pound deveined shrimp
salt
1 1/2 T. paprika
3 eggs, beaten
3 garlic cloves, pureed
1/4 c. white vinegar
1/4 c. fish sauce
2 T. brown sugar or palm sugar
1/2-1 tsp. roasted chile paste or red
pepper flakes
1 T. dried shrimp
2 T. finely chopped dry roasted peanuts
1 c. bean sprouts
1/2 c. mint leaves
2 scallions (white and green parts)
thinly sliced
2 limes cut into wedges for garnish

Soften noodles in warm water for 15 minutes. Drain and set aside.

Heat wok or large skillet over high heat. Add 1 T. oil. Add basil leaves and fry until crisp, about 1 minute. Lift leaves out and drain on paper towels. Add 1 more T. oil to the wok. Add tofu, chicken, shrimp, salt and paprika and stir fry until cooked through and browned, 3-5 minutes. stir in the eggs and scramble. Transfer everything from wok to a bowl. Wipe out wok.

Reheat wok an add remaining 1 T. oil. Add garlic and stirfry until aromas are released, about 10 seconds. Add the vinegar, fish sauce and brown sugar and heat through. Add the drained noodles and toss untilt he noodles have absorbed most of the sauce, about 3 minutes. Add the red chile paste, dried shrimp, ground peanuts, bean sprouts and the bowl of cooked meat and toss thoroughly. Garnish with fried basil, mint leaves, scallions and lime wedges.

1/2 c. butter
1 package (1 1/4 oz.) dry taco seasoning mix
2 2/3 c. corn chex
2 2/3 c. rice chex
2 2/3 c. wheat chex
2 c. cheddar cheese crackers
2 c. nacho cheese chips
2 T. grated american cheese food

Preheat oven to 250. In an open roasting pan, melt butter in oven. Stir in seasoning mix. Gradually add cereals, crackers and chips, stirring until all pieces are coated evenly. Bake 30 minutes, stirring after 15. Add cheese food and stir, bake an additional 15 minutes. Spread on absorbent paper towels to cool. Store in an airtight container.

1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

Grease a large cookie sheet. Set aside.

In a heavy 2 quart saucepan, over medium heat, bring to a boil, sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C)

Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet.

With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.

18 oz. crunchy peanut butter
4 c. powdered sugar, sifted
1 c. butter, room temperature
2 – 12 oz packages of chocolate chips
3 cubes unsweetened chocolate
1/2 bar paraffin wax

Blend peanut butter, sugar and butter together. Roll into 1/2-3/4 inch balls and chill in the refrigerator.

Meanwhile, melt chocolate chips, unsweetened chocolate and paraffin in a saucepan.

When balls are chilled, dip in chocolate mixture and lift out with a fork onto waxed paper. Allow to set before eating.

12 oz. box Crispix cereal
1/2 cup butter
1 cup peanut butter
12 oz. pkg. chocolate chips
2 to 3 cups powdered sugar

In medium microwave-safe bowl, combine butter, peanut butter and chocolate chips and microwave on high for 2 to 3 minutes, stirring once during cooking, until mixture is melted and smooth. Place the cereal in a paper grocery sack and pour the melted mixture over the cereal. Shake until the cereal is thoroughly coated. Pour the powdered sugar in and shake again. Pour the cereal onto wax paper to cool and dry. Store in tightly covered containers at room temperature.

1/4 stick butter
4 T. Flour
Milk
Pesto
Salt
Pepper
optional- cheese, more garlic

Melt 1/4 stick of butter in a saucepan.

Add about 4 T. flour, or however much will make a nice paste.

Pour in some milk and whisk until smooth. Allow to thicken.

Add milk until you get your desired thickness.

Stir in desired amout of pesto sauce. Salt and pepper as needed.

* You may add more cheese or garlic if you want more than what you get from your pesto sauce.

*You can stir left over pesto cream sauce into plain red sauce for a tomato cream sauce.

2 c. flour
1 c. salt
1 tsp. cream of tartar
2 T. oil
1 tsp. food coloring
2 c. water

Mix ingredients in a saucepan. Cook over medium heat, stirring constantly, until dough leaves the sides of the pan. Remove from pan and when cool to touch, knead for a few minutes.

1 1/2 c. corn chex
1 1/2. rice chex
1 1/2. wheat chex
4 c. air popped popcorn
1/4 c. butter
6 T. brown sugar
2 T. light corn syrup
1/4 t. vanilla extract

Preheat oven to 250. In an open roasting pan combine cereals and popcorn and set aside. In a medium saucepan, combine butter, sugar, corn syrup, and vanilla. Cook over medium heat 5 minutes or until mixture is boiling, stirring frequently. Pour hot mixture over cereal mixture, stirring until all pieces are evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread onto waxed paper to cool, stirring occasionally. Store in an airtight container.

1/2 lb. ground pork
1/2 lb. shrimp, deveined, shelled, chopped
1/3 c. water chestnuts, chopped finely
2 scallions, chopped
1 T. soy sauce
2 tsp. oyster sauce
1 tsp. sesame oil
1 tsp. rice wine or sherry
1 tsp. sugar
1 tsp. minced ginger
white pepper
2 tsp. cornstarch
1 package won ton wrappers

Combine all ingredients except won ton skins, adding just enough cornstarch to hold the mixture together.

Work with one won ton skin at a time and keep the rest covered with plastic wrap or a damp kitchen towel. Place a won ton skin on a work surface with one point toward you. Spoon a rounded teaspoonful of filling in the bottom corner a little above the point. Fold the corner over the filling and roll to tuck the point under. (The won ton should look like a triangle). Pinch the wrapper around the filling to make sure it is contained. Using both hands, pull the two side corners toward you below the filling. Overlap the corners slightly, moisten with a dab of water, and pinch to seal.

Place filled won ton on a baking sheet and cover while preparing remaining won ton. The wonton are now ready for cooking or freezing.

To freeze, freeze on the baking sheet until firm, then transfer to plastic bags or layer (with plastic wrap between layers) in a plastic container and freeze up to several months.

To cook, bring a large pot of water to the boil. Drop in fresh or frozen won ton and cook 4 – 6 minutes, until won ton float to the top and the filling is cooked through. (Do not crowd pan – cook no more than 18 at a time). Remove with a slotted spoon. Serve hot with dip, or use for won ton soup.

Fresh or thawed won ton may also be deep-fried. Heat oil for deep-frying to 360 degrees. Add won ton in small batches and fry, turning occasionally, about 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

1 c. fresh or frozen raspberries
1 1/2 c. plain yogurt
1/4 c. port wine
2 T. sugar

In a food processor, blend all the ingredients until very smooth. Strain if necessary.

Yield 2 1/2 cups.

12 med. baking potatoes
1/2 c. butter
2 c. shredded cheddar
garlic salt
bacon bits
garnish with chives, sour cream, and salsa

Bake potates in a 425 oven until tender. Cut into quarters, scoop out insides, leave 1/2 inch thick sides. Brush both sides of skin with butter. Place cut side up on baking sheet. Sprinkle each piece with cheese, garlic salt and bacon. Bake at 425 until cheese is melted and potato skin is crisp. Garnish with chives, sour cream, and/or salsa.

1 (4-bone-in) standing rib roast, preferably from the loin end
Olive oil, to coat roast
Kosher salt and freshly ground pepper, to cover entire roast
1 cup water
1/2 cup red wine
4 fresh sage leaves

Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator for 1-2 days. This will help it drain and sort of dry age it a little before you cook it. Change towels daily. Don’t season with salt ahead of time or you will pull the moisture from your roast and make it dry.

Preheat oven to 250 degrees F.

Remove the roast from the refrigerator 1 hour ahead of cooking time to come to room temp so it will cook evenly. Rub with oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place a probe thermometer into the center of the roast and set for 120 degrees. Roast until internal temperature is achieved.

Remove the roast and turn oven up to 500 degrees F. Wait for the oven to reach 500 and then place the roast back into the preheated 500 degree F oven until you’ve achieved your desired crust and your roast is 130 degrees. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve. Roast will rise 5 more degrees for a nice medium pink throughout.

Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side.
You may have to increase your drippings with beef broth. (I did)

Serve with a Yorkshire Pudding, au jus, horseradish sauce and garlic mashed potatoes. YUM.

Step 1 – Get your pie pumpkin

“Pie pumpkins” are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. They’re only about 8 inches in diameter. Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color.

Step 2 – Prepare the pumpkin for cooking

Wash the exterior of the pumpkin in cool or warm water, no soap.

Cut the pumpkin in half. A serrated knife and a sawing motion works best – a smooth knife is more likely to slip and hurt you!

Step 3 – Scoop out the seeds…

And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.

Step 4 – Put it in a microwaveable bowl

Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards.

Put a couple of inches of water in the bowl, cover it, and put in the microwave.

Step 5 – Cook the pumpkin until soft

Cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.

Note: You CAN cook it on the stovetop; it will just take longer (almost twice as long)

Step 6 – Scoop out the cooked pumpkin

Using a broad, smooth spoon, (such as a tablespoon) gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.

Step 7 – Puree the pumpkin

To get a nice, smooth consistency, I use an immersion blender. You can use a Cuisinart. Or, even just a hand mixer with time and patience.

With the hand blender, it just takes 2 or 3 minutes!

Step 8 – Done with the pumpkin!

The pumpkin is now cooked and ready for the pie recipe. An 8″ pumpkin should give you about 3 cups of cooked, mashed pumpkin.

Now you are ready to make your pie. You need:

1 pie crust
1 cup sugar
2 tsp ground cinnamon
1/2-3/4 tsp ground cloves
1 tsp ground allspice
1/3 tsp ground ginger
1/2 tsp salt
4 large eggs
3 cups pumpkin glop (ok… “sieved, cooked pumpkin”)
1 1/2 cans (12oz each) of evaporated milk (OR I like to use half and half)

Mix well using a hand blender or mixer. Pour into the pie crust. I fill it full- about 1/2 inch from the very top.

Bake at 400 for the first 15 minutes, then turn the temp down to 250 and bake for 45-60 minutes until a clean knife inserted in the middle comes out clean.

**This is the tastiest, creamiest pumpkin pie I’ve ever had. Be sure to use only pie pumpkins, not jack o lanterns. Cook and blend up a few extra pumpkins for the freezer so you can make it again later in the year when there are no pie pumpkins in the stores.

1 lemon
1 lime
1 24 oz. bottle of alcohol free wine, chilled
1 quart of ginger ale, chilled

Very thinly slice lemon and lime. Mix liquids and serve with a slice of lemon and lime.

1 cup evaporated milk
1 cup water
1 tablespoon honey or karo syrup
1 egg yolk

Mix well and feed warm.

1/4 c. butter, melted or very soft
1/2 c. unsweetened cocoa powder
1/3 c. milk
1 tsp. vanilla
3 1/2 c. powdered sugar

In a large bowl, beat butter and cocoa until combined. Add milk and vanilla and beat until smooth. Gradually beat in sugar until you reach the desired consistency. Adjust with sugar or milk as needed.

Crust:
1 unbaked pie crust
1 egg white
2 T. ground almonds

Filling:
6 oz sweet chocolate, broken into pieces
1/4 c. butter
2 egg yolks
2 tsp. raspberry flavored liqueur
2 c. fresh raspberries

Topping:
1/4 c. seedless raspberry jam
1 tsp. almond extract
1 oz. sweet chocolate
1 tsp. oil
1/4 c. sliced almonds
mint leaves

Heat oven to 375 degrees.

Place crust in pie plate and prick with fork. Bake for 7 minutes. Lightly brush crust with egg white and sprinkle with ground almonds. Bake an additional 5-10 minutes until golden brown. Cool while preparing filling.

In a medium saucepan, combine 6 oz. chocolate and butter and stir over low heat until melted and smooth. Remove from heat.

In a small bowl, beat egg yolks slightly. Add liqueur. Add egg yolk mixture to chocolate. With a wire whisk, beat over low heat for 3-4 minutes or until mixture thickens. Pour into cooled pie shell. Arrange raspberries over filling.

Melt jam in a small saucepan over low heat, stir in extract, blend well. Gently brush over raspberries.

In another small saucepan, melt 1 oz. chocolate with oil, drizzle over raspberries. Sprinkle with sliced almonds.

Refrigerate for 30 minutes or until set. Garnish with mint leaves. Store in the refrigerator.

3 eggs
1/2 c. sugar
8 oz. bittersweet chocolate
1 c. milk
2 c. cream
1 T. cocoa powder
1 T. vanilla

Beat eggs, add sugar, set aside.

Heat chocolate, milk and 1 c. cream. When the chocolate is partially melted, add cocoa powder. Whisk lightly until well combined. There should be no flecks of chocolate left. When hot, but not boiling, remove from heat and then take a little chocolate mixture and stir into eggs. Stir eggs into chocolate mixture, add the rest of the cream and vanilla. Cool. Then freeze.

**variations- add raspberry liqueur or some other type of liqueur in place of vanilla.

1/4 c vegetable oil
2 T. Sugar
2 T. cider vinegar
1 T. chopped red onion
1 tsp. poppy seeds
1 tsp. sesame seeds
1/4 tsp. paprika
1/8 tsp. worchestershire

Put all ingredients in a blender and process until combined. Pour over fresh spinach and garnish with toasted slivered almonds and fresh strawberry slices.

1 whole chicken (about 3 lbs) cut up
1 1/2 T. (or more if you like) curry powder
red hot chili pepper powder if you like it spicier
1/2 tsp. garlic powder or a few whole garlic cloves crushed or minced
1/2 chopped onion
1/4 c. ketchup
1-2 tsp salt to taste
2 tsp sugar
2 medium sized potatoes cut in 1 inch cubes.
1/4 cup coconut milk

Brown onion in oil. Add garlic and curry powder (and red pepper if you use it).

Stir, then add ketchup and chicken. Stir some more so the chicken is coated with curry. Pour enough water to cover most of the chicken. Simmer for 15-20 minutes (depending on the size of your chicken and how tender you want them). Stir occasionally so you don’t burn the bottom.

Add potatoes. Boil about 5 minutes. If you want to use the coconut milk, put it in right before the potatoes are done.

Voila!

Marinade:
1/2 c. coconut milk
1 T. fish sauce
1 tsp. red curry paste
1 tsp. brown sugar
1 T. chopped cilantro
1/2 t. ground turmeric
fresh grated ginger
fresh garlic
salt and freshly ground pepper
1 pound boneless chicken or pork cut into 1/2 thick pieces

Peanut Sauce:
1 c. coconut milk
1 tsp. red curry paste
1/2 c. peanut butter
1/2 c. chicken stock
1/4 c. brown sugar
2 T. tamarind liquid or fresh lime juice
1 tsp. salt
fresh grated ginger

Cucumber Relish:
1 large japanese cucumber, peeled, halved
and thinly sliced
2 shallots or red onion, thinly sliced
1 small Thai chili or serrano chili, thinly sliced
1/3 c. white vinegar
2 tsp. brown sugar
1 tsp. salt
cilantro leaves for garnish

In a bowl, combine all the marinade ingredients except the meat. Slice meat into long, thin strips. Turn to coat and cover and refrigerate for 4 hours.

For peanut sauce, bring coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1-2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly for about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool.

Prepare relish: Place cucumber, shallot and chili slices in a small bowl. Heat vinegar, sugar and salt in a small saucepan, stirring until mixture reaches a boil and sugar is dissolved. Remove from heat, cool to room temperature and then pour over cucumber. Garnish with cilantro and set aside.

Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5-7 minutes or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

This is to put weight on a skinny dog or feed to a pregnant or just whelped momma:

10# Hamburger meat (cheap roll is fine)
1 large box Total cereal
1 large box Oatmeal
1 jar Wheat germ
1 1/4 cup Vegetable oil
1 1/4 cup Unsulfered Molasses
10 raw eggs
10 envelopes Knox gelatin
Pinch of salt
(You can also add flax seed oil and Multi vitamin liquid)

Mix and divide into balls. Place in freezer bag and freeze. Thaw as needed. Feed to dogs raw. Can have as many as they want. 1 or 2 day should do…..

1 Pillsbury Pie Crust
1 c. zucchini, chopped
1/2 c. fresh mushrooms, chopped
1/4 c. bacon bits
1 garlic clove, pressed
1/4 c. green onion, sliced
1/2 c. milk
2 eggs
1/2 c. shredded cheese

Line mini muffin pan with pie crust circles. Whisk milk and eggs together and stir in other ingredients. Add a tablespoon of filling to each muffin cup. Bake for 15-18 minutes at 375 until lightly browned.

1 c. sour cream
1 c. water
3 T. flour
1 tsp. beef bouillon
1/2 tsp. dill weed
24 cooked meatballs (see basic meatball recipe)

In a medium saucepan, blend sour cream, water, flour, bouillon and dill. Cook over medium heat until thick and bubbly, stirring occasionally.

Add meatballs to sauce. Cook for 15-20 minutes or until meatballs are hot.

Serve over rice or egg noodles.

3. oz. bacon
1 T. butter
a little diced onion
1/8 c. flour
1 c. clam juice
new potatoes, diced
minced garlic
fresh thyme
salt, pepper
Assorted Seafood, cut into bites: salmon,
cod, shrimp, scallops, baby clams
2 c. 1/2&1/2
parsley

Cook bacon until browned, crumble. Add butter to bacon fat, add a small amount of diced onion and cook for a few mins. Do not overdo the onion. Add flour, stir. Add clam juice. Add potatoes and seasoning and cook until almost tender. Add seafood, cook 10 mins. Add half and half and heat thoroughly, but do not boil or it will curdle. Garnish with parsley, paprika and bacon.

1 pound sirloin steak or chicken
2 T. sesame seeds
1 T. sesame oil
2 T. vegetable oil
4 oz. small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
Steamed rice

Marinade:
4 tsp. cornstarch
4 T. Chinese rice wine or dry sherry
2 T. lemon juice
2 T. soy sauce
few drops of tabasco
1/2 inch piece of ginger, grated
1 garlic clove, crushed

Trim steak or chicken and cut into thin strips about 1/2″ x 2 inches.

In a bowl, blend cornstarch with rice wine or sherry, stir in lemon juice, soy sauce, tabasco, ginger and garlic. Stir in meat strips and cover and let soak for 3-4 hours.

Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.

Heat the sesame and vegetable oil in the wok or frying pan. Drain the meat, reserving the marinade, and stir fry a few peices at a time until browned. Remove with a slotted spoon.

Add the mushrooms and green pepper and stir fry for 2-3 minutes. Add the scallions and fry for 1 minute more.

Add the meat and reserved marinade to the pan of vegetables and stir over a moderate heat for 2 more minutes or until the ingredients are evenly coated with glaze.

Sprinkle sesame seeds on the top and serve immediately over rice.

1/2 c. ketchup
2 tbsp. horseradish, heaping
1/4 tsp. lemon juice

Mix. Dip. Eat. Put leftover sauce in fridge.

4 lb apples (8-12 medium) preferably Jonagold, Pink Lady, Jonathan, or Macoun, peeled, cored, sliced
1/4 c. sugar
pinch salt
1 c. water

Toss ingredients in a large pot. Cover pot and cook over medium high heat until they begin to break down- about 15-20 minutes. Break up large chunks with your wooden spoon.

If you like it chunky, you can mash it a bit with a potato masher and leave it as is. If you like it smooth, process it in a food processor until you get your desired texture.

Fill jars and can in water bath or serve!

Can be covered and refrigeratored for up to 5 days. Sauce will thicken slightly as it cools.

You can also core and slice the apples and cook with the peel on then process in a food mill to remove peel later. They say the peel adds a lot of flavor to applesauce.

Dough
1 cup butter (2 sticks), softened
1 cup granulated sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon cream of tartar

Topping
2 tablespoons granulated sugar
1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 400 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.

5. In a small bowl, combine the sugar with the cinnamon for the topping.

6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.

Cook till barely golden on edges and bottom. If they are golden on top, you cooked them too long. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle, not hard and dry. They cook fast at 400!

1 1/2 pounds cooking apples, peeled, cored, sliced
1 1/2 tsp. ground cinnamon
3/4 tsp. grated fresh nutmeg
2 c. plus 1 T. sugar
1 1/2 sticks butter, softened
1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 1/4 c. flour
2 eggs
1 tsp. vanilla
1 c. sour cream
2 c. sweetened whipped cream

In a mixing bowl, toss the apples with 1/2 tsp cinnamon, 1/2 tsp. nutmeg and 1 T. sugar.

In an oveproof skillet, combine 1/2 stick butter and 1/2 c. sugar over medium high heat. Stir with a wooden spoon untl the mixture carmelizes and becomes syrupy. Spread the apples evenly over the bottom of the pan. Remove from heat.

Cream remaining sugar and butter together. Sift remaining spices and the dry ingredients together. Add the eggs, vanilla, and sour cream to the butter mixture. Beat until smooth. Add the sifted dry ingredients a little at a time. Beat until smooth. Pour batter over apples.

Bake for about 40 minutes in a preheated 350 degree oven. Cake will be golden and will pull away from edges of the pan. Remove from the oven, cool for 15 minutes. Invert cake onto a platter and serve warm. Garnish with whipped cream.

1 1/2 lbs chicken
1/2 onion, chopped finely
1 large can pinto beans
1 regular can black beans or kidney beans
1 pint jar of salsa
1 small can tomato sauce
4 cups water
1 1/2 cups frozen sweet corn
taco seasoning to taste
salt and pepper to taste
1 can green chile peppers (optional)

Boil chicken in water. Remove chicken, chop into small chunks. Throw all the ingredients in the chicken broth and simmer until everything is tender and flavors are mingled. Adjust seasoning to your liking.

**I have used up left over taco meat in this soup instead of chicken. Serve with corn tortilla chips! You can even put out grated cheese, olives, sour cream and tabasco so people can doctor it up however they like.

2 c flour
1 c. sugar
1 c. cold coffee
1 c. raisins
1/2 c. oil
1/2 tsp salt
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla

Boil raisins, sugar, coffee, cloves, nutmeg, cinnamon, salt and oil for 3 minutes.

Cool, then add flour, baking soda and vanilla. Spread thin on a baking sheet. Bake at 350 for 20 minutes. Spread with icing while still hot.

Icing:
powdered sugar, milk, vanilla and butter

2 egg whites
1 lb pecan halves
1 c. sugar
2 1/2 tsp. apple pie spice (I’ve also substituted 2 1/4 tsp cinnamon, 1/4 tsp nutmeg and a dash of cloves)
1/2 tsp. salt

Mix egg whites with 2 tsp. water and beat until frothy. Add pecans and stir until well coated. Combine sugar, spices, and salt. Sprinkle over nuts. Mix well. Spread coated nuts on lightly oiled cookie sheet or shallow pan. Bake at 250, stirring every 20 minutes until coating hardens, about an hour. Allow to cool all the way before storing in an airtight container.

Chocolate Cake Mix
Green Jello
Black Frosting
Black Licorice
2 big green gumdrops, 6 little red gumdrops

Bake the cake in two metal bowls, one bigger than the other. Unmold, cut the bigger one in half and carefully scoop out some of the cavity and add set green jello that has been whipped. Reattach the halves. Set the smaller cake next to the larger and frost with black frosting. Finish with licorice legs, and big ugly eyes.

Spider cake spurts green goop like a real spider when stepped on!

1 (10 ounce) package thawed, chopped spinach
1 (14 ounce) jar marinated artichoke hearts, chopped
2 (8 ounce) packages cream cheese, softened
1(16 ounce) cartons sour cream
1 cup grated Parmesan cheese
garlic
salt to taste

Blend all ingredients in a bowl. Transfer to a casserole dish or crock pot and heat until hot and bubbly. Serve warm.

1 1/2 lb. flank steak
Bacon
10 oz. frozen chopped spinach
1/2 cup grated parmesan
Hollandaise sauce or steak butter

Pound steak out. Spread on filling ingredients. Roll up and slice into pinwheels. Grill or broil each slice.

2 sticks of butter (if unsalted, add 1/2 tsp. salt)
1 minced garlic clove
2 T. lemon juice
1 T. chopped chives
1 T. basil
1 tsp. hickory salt or liquid smoke
1 tsp. paprika
1/4 tsp. pepper

Blend all ingredients together well and store in an airtight container in the refrigerator.

1 1/4 c. sugar
1 c. butter flavored crisco
2 eggs
1/4 c. corn syrup
1 T. vanilla
3 c. flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. finely chopped almonds
1/3 c. strawberry jam (or whatever flavor you prefer)

Combine sugar and shortening in your mixing bowl and beat until well blended. Add eggs, syrup and vanilla and beat until fluffy.

Combine 3 cups flour, baking powder, baking soda, and salt and add gradually to the creamed mixture at a low speed. Stir in almonds.

Roll out dough between sheets of parchment paper or waxed paper, or prepare to use lots of flour on your rolling pin because this dough is a bit sticky. Roll out to 1/4 inch and cut shapes as desired. Cut out small centers of half of the cookies.

Bake at 375 for 6-8 minutes.

When cool, spread preserves on the cookies and place cookie with center cut out on top. Sift powdered sugar on the tops of the cookies

Shortbread:
1 stick unsalted butter, softened
1/4 c. sugar
1/2 tsp. vanilla
1 c. flour
1/2 tsp. baking powder
1/4 tsp. salt

Bavarian:
3/4 c. strained, fresh lemon juice
1 c. sugar
2 T. orange flavored liqueur
2 envelopes unflavored gelatin (2 T.)
2 c. well chilled heavy cream
1 1/2 pints strawberries, diced (3 c.)
about 24 strawberries, halved for garnish

Shortbread:
Cream together butter, sugar and vanilla. Add flour, baking powder, salt and stir until it forms a dough. Spread dough evenly in the bottom of a 10″ springform pan. Bake at 350 for 20-25 minutes, or until golden. Let shortbread cool and chill it in the pan for 15 minutes.

Bavarian:
In a small saucepan, stir together lemon juice, sugar, liqueur, 2 T water, and gelatin. Let the gelatin soften for a couple of minutes.

Heat the mixture over moderately low heat, stirring, until the sugar and gelatin are dissolved. Set pan in a bowl of cold water (do not add ice) and stir the mixture until it is just cool, but still liquid.

In a chilled, large bowl, beat the cream until it forms soft peaks. With the mixer running, drizzle in the lemon mixture beating until just combined. Fold in the diced strawberries gently.

Pour the Bavarian into the springform pan and chill it, covered, for at least 4 hours. Remove the side of the pan, transfer the cake to a plate and garnish the top and side with halved strawberries.

1/3 cup sugar
1 1/2 teaspoons cornstarch
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 teaspoons Japanese soy sauce
1 teaspoon minced fresh ginger

Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water. Add the remaining ingredients and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature.

Sweet and Sour Sauce:
1/3 cup sugar
1 1/2 teaspoons cornstarch
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 teaspoons Japanese soy sauce, such as Yamasa
1 teaspoon minced fresh ginger

Mahi Mahi:
Juice of 1 large lime
2 teaspoons Japanese soy sauce
1 1/2 pounds mahi-mahi fillets,
(cut into “fingers” about 3 inches long)
About 1 cup dried bread crumbs
Vegetable oil for pan-frying

Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water. Add the remaining ingredients and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature.

Drizzle the lime juice and soy sauce evenly over the fish pieces and let them sit for several minutes. Place the bread crumbs on a plate. Warm 1/4 inch of oil in a large heavy skillet. When a few bits of bread crumbs sizzle merrily and brown quickly in the oil, drain each piece of fish and coat it with the bread crumbs. Sauti the fish on all sides until the bread crumbs are golden brown and the fish flakes, about 5 minutes total. Serve the mahi-mahi immediately with the sauce drizzled over it or on the side for dunking.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

1/2 c. sweet hot mustard
1/4 c. soy sauce
1 T. wasabi

Blend all three ingredients together and serve!

1 1/3 lb. Lean Finely Ground Chuck
1 1/2 Tbs. Mesa Corn Flour
4 1/2 tsp. Chili Powder
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Seasoned Salt
1/2 tsp. Paprika
1/4 tsp. Cumin
1/2 tsp. Garlic Salt
1/4 tsp. Sugar
1 tsp. Dry Minced Onions
1/2 tsp. Beef Bouillon

Mix together all ingredient except the taco meat. Stir the spice mixture well making sure that all spices have been blended well.
Crumble ground beef and brown stirring well. Remove from heat, rinse with hot water and drain water and grease from beef. Return ground chuck to the pan and add taco seasoning. Add 3/4 – 1 cup water to ground beef and taco seasoning and simmer on medium low temperature for 20 minutes. Simmer until most of moisture has cooked away. Remove from heat when moisture in meat as dissipated but meat is not dry.

1 beef pot roast
1 carrot
1 celery stalk
1 small onion
1 bay leaf
some parsley
2 tsp. sugar
garlic
pepper
1/4 c. or so of red wine
Beef stock and chicken stock

Throw all the vegetables in a food processor and puree them.

Brown your roast in a little oil in a dutch oven on the stove top. Remove the roast, throw in the pureed veggies and saute them to bring out the flavor. Throw in enough beef stock to half cover the roast. Put the roast back in, add a bay leaf and some cracked pepper.

Cook at 300 until the roast is tender.

Remove the roast from the juices and keep warm. Strain the veggies out of the juice. Put the juice into a saucepan and reduce a little bit. Add 1/4 c. red wine. Cook a bit longer. Thicken with some cornstarch if you want to use the sauce as gravy on mashed potatoes. (that’s what I like to do) Or, you can serve the sauce as it is over your meat.

1 pie pastry
5 large organic eggs
1 pint (568 milliliters) double cream (heavy cream)
Salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 handful Cheddar and Gruyere cheese, finely grated
1 bunch chives, finely chopped
1 (4-ounce) log goat’s cheese, crumbled
10 thin slices pancetta
1 small handful thyme tips, mixed into olive oil

Preheat oven to 350. Mix all the filling ingredients together then pour the filling into the pastry case. Sprinkle over the goat’s cheese, lay over the pancetta slices and then finish off with a drizzle of your thyme oil. Bake in the oven for 30 minutes.

2 c. almonds
1 1/4 c. brown sugar
2 T. water
1/2 c. butter
1 tsp. vanilla
1/4 tsp. baking soda
6 oz. chocolate chips

Pulse almonds in food processor. Sprinkle half on a greased baking sheet.

Bring brown sugar, water and butter to a boil. Stir often. Bring to 285 degrees. Remove from heat and add vanilla and soda. Pour onto nuts and spread out. Scatter chocolate chips on top and spread when they melt. Sprinkle remaining almonds on chocolate.

*the recipe says 285 degrees. Twice that has resulted in candy not quite as hard as it should be. I would cook it to 287 to be sure and get it hard enough.

2/3 cup packed brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese, softened
3/4 cup toffee bits (Skor is better than Heath, but either works)
1 cup pineapple juice
6 Red Delicious apples, each cored and cut into 8 wedges
6 Granny Smith apples, each cored and cut into 8 wedges

Combine first 4 ingredients in a bowl; beat with a mixer at medium speed until smooth. Let sit to dissolve sugar. Add toffee bits; mix well. Cover and chill.

Combine juice and apples in a bowl; toss well. Drain apples. Place apples in an airtight container; seal and chill. Serve dip with apples.

Don’t make this recipe just yet. I think I have a typo in the amount of flour- so I need to test it.

8 ounces bittersweet chocolate
1/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 stick unsalted butter
3/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons instant espresso powder or instant coffee
1/2 cup semisweet chocolate chips
1/2 cup best quality white chocolate chips
1 1/2 cups toasted pecans, coarsely chopped

Preheat the oven to 350 degrees F.

Melt the bittersweet chocolate.

Sift together the flour, baking powder and salt and set aside.

In a bowl of an electric mixer, beat butter and sugar. Add eggs, then vanilla and espresso powder, and beat on high speed for 2 minutes. On low speed, beat in the melted chocolate mixture until just combined.

Fold in the flour mixture with a rubber spatula until just combined. Stir in the chips and pecans.

Drop onto parchment lined baking sheet. Bake for 10 to 11 minutes. The surface will be dry when they are done, but the inside will still be soft. Cool on a baking sheet.

1 3/4 cups all purpose flour
1/4 cup powdered sugar
1 teaspoon ground ginger
1/4 teaspoon salt
10 tablespoons chilled unsalted butter, cut into pieces
4 large egg yolks
3 tablespoons water
1 cup whole milk
1 1inchlong piece fresh ginger, peeled, thinly sliced
1/2 vanilla bean, split lengthwise
1/2 cup sugar
2 tablespoons cornstarch
2/3 cup apricot preserves
2 tablespoons Cognac
3 kiwis, peeled, thinly sliced
1 ripe mango, pitted, peeled, thinly sliced
1/4 fresh pineapple, peeled, cored thinly sliced

Mix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.

Pour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours.

Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely.

Combine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit.

1 c. peanut butter
1 c. sugar
1 lg. egg
1 tsp. vanilla

Preheat oven to 325. Combine all ingredients and blend well. Drop by teaspoon 2 inches apart onto cookie sheets. Flatten with the bottom of a glass dipped in sugar. Bake 15 minutes or until lightly browned. Cool on rack.

*it’s not a mistake that there is no flour!

1 lg. can evaporated milk
2 c. 1/2 & 1/2
Enough milk to fill bowl to 2 quarts
2 c. sugar
pinch of salt
2 T. vanilla

Mix evaporated milk, milk, sugar and salt. Blend in the mixer for several minutes to dissolve sugar. Add half and half and vanilla and freeze.

2 c. sifted cake flour
1 1/2 c sugar, divided
3 T. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. vegetable oil
2 T. Kahlua
2 T. pure vanilla extract
7 large egg whites
1 tsp. cream of tartar

Preheat oven to 325 degrees.

Sift together flour, 1 cup of sugar, cocoa, baking powder, baking soda, and salt. Make a well in the center and add the oil, vanilla, and Kahlua. Do not mix.

In another bowl, beat the egg whites and cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat.

Mix 1/4 of the egg white until well incorporated into the flour mixture. Gently fold the remaining egg whites using a rubber spatula.

Spray a 9 inch tube pan with non stick cooking spray or oil. Dust with flour and tap out the excess. Pour batter into prepared pan and bang on the mold to release air bubbles.

Bake for 55 minutes or until the top feels springly and a cake tester comes out clean.

Cool cake upright on rack for 1 hour. Loosen sides with a small knife and remove cake from pan and allow it to cool. Serve immediately or wrap airtight. Tastes great served with Port Wine Raspberry Sauce.

40 chocolate wafers
1/3 c. butter, melted
1/2 c. granulated sugar
1/4 c. cornstarch
1/4 tsp. salt
2 1/2 c. milk
3 slightly beaten egg yolks
4 oz. white chocolate, finely chopped
1 1/4 tsp. vanilla
4 medium bananas
1 c. whipping cream
2 T. sifted powdered sugar
Milk chocolate and white chocolate curls (optional)

Crust:
Crush 30 chocolate wafers into fine crumbs (1 1/2 c.) In a bowl, combine crumbs and butter and mix well. Spread into a 9 inch pie plate. Press onto bottom and sides to form a firm, even crust, cover and chill.

Filling:
In a saucepan, combine granulated sugar, cornstarch, and salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.

Gradually stir 1 cup of hot filling into yolks. Pour yolk mixture into hot filling pan. Bring just to boiling. Reduce heat, cook and stir 2 minutes more. Remove from heat.

Stir in chopped white chocolate and 1 tsp. vanilla. Stir until chocolate has melted.

Slice 2 bananas onto the chilled crust. Spread half of the filling over all. Layer remaining 10 wafers on filling. Chop 2 remaining bananas and layer on wafers. Cover with remaining filling.

Cover and chill at least 4 hours. Before serving, combine whipping cream, powdered sugar and 1/4 tsp. vanilla in a chilled bowl and beat until stiff peaks form. Spread over pie and top with chocolate curls.