Cran-Orange-Nut Bread

Ingredients:
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons melted butter or margarine
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnuts

Directions:
In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

Bakerella's Yellow Cake

Ingredients:
1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract
1/2 teaspoon butter flavoring

Directions:
Preheat oven to 350 degrees.
Grease and flour (3) 8 inch cake pans.
Using a mixer, cream butter until fluffy.
Add sugar and continue to cream for about 7 minutes.
Add eggs one at a time. Beat well after each egg is added.
Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
Add vanilla and butter flavoring to mix; until just mixed.
Divide batter equally into three cake pans.
Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
Bake for 25 - 30 minutes (depending on your oven) until done.
Cool in pans for 5 - 10 minutes.
Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
Once cooled, you are ready to assemble your cake. Here's a little trick to add moisture into your layers: Combine 1 cup of sugar and 2 cups of water. Bring to boil and boil for approximately 3 minutes. Let cool. Pour liquid into a spray bottle or pouring bottle.

Cake assembly:
Unwrap first layer and using a serrated knife, level off the top of your cake.
Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.
Add a layer of frosting to your bottom layer. Repeat on second and third layers.
Frost the sides.

Easy Buttercream Frosting
1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. box powdered sugar
1-3 teaspoons milk, half and half or cream

Using a mixer, cream softened butter and vanilla until smooth.
Add sugar gradually, allowing butter and sugar to cream together before adding more.
If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
Then, just use icing colors to tint the frosting the color of your choice.This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.

Cheesy Ranch Chex Mix

Ingredients:
9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
2 cups bite-size pretzel twists
2 cups bite-size cheese crackers
3 tablespoons butter or margarine, melted
1 package (1 oz) ranch dressing and seasoning mix
1/2 cup grated Parmesan cheese

Directions:
1. In large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.
2. Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool. Store in airtight container.

Chocolate Cherry Chunkers

Ingredients:
1/3 cup all purpose flour
¼ cup unsweetened cocoa powder
½ tsp. salt
¼ tsp. baking powder
3 tablespoon unsalted butter – cut into pieces
6 oz. bittersweet chocolate, coarsely chopped
2 large eggs (at room temperature)
2/3 cup sugar
1 tsp. vanilla extract
6 oz. semisweet chocolate, chopped
6 oz. white chocolate chopped
1 ½ coarsely chopped nuts or peanuts
1 cup dried cherries

Directions:
Center rack in the oven and preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper or silicon mats (don't skip this step).
Sift together flour, cocoa, salt and baking powder. Melt butter with unsweetened and bittersweet chocolate in a heatproof bowl over a saucepan of simmering water. The chocolate should be smooth and shiny. Set on counter to cool.Beat eggs and sugar on medium high speed until mixture is pale and foamy. Reduce speed, add vanilla. Then add cooled melted chocolate, and mix only until incorporated. Add dry ingredients. Do not over mix. Dough will be thick and shiny. Try not to eat all the dough out of the bowl.
Add semisweet and white chocolate chunks, nuts, and cherries. Drop dough onto baking sheets, making each cookie about the size of a golf ball. Leave an inch between dough. Bake for 10-12 minutes, but start to check your cookies at about 7-8 minutes. It's very hard to tell if a chocolate cookie is "done," and burned chocolate tastes terrible. Dorie recommends baking until the "tops of the cookies look a little dry."
Cool cookies. These freeze very well.

Velvety Squash Soup

Ingredients:
1 (3-pound) butternut squash
1 (2-pound) acorn squash
Cooking spray
2 cups sliced chopped onion
1 tbsp olive oil
1/2 teaspoon rosemary
4 cups fat-free, less-sodium chicken broth
1 cup vegetable broth
2/3 cup apple cider
1 tablespoon molasses
3/4 teaspoon salt
1/2 teaspoon pepper
2/3 cup half-and-half

Directions:
Preheat oven to 425.Cut each squash in half length-wise; discard seeds and membranes. Place squash, cut sides down, on a baking sheet coated with cooking spray. Bake for 45 minutes, or until squash is tender. Cool slightly and scoop squash pulp from skins. For the onions, heat oil in a pan over medium-high heat and add onions, cooking for 5 minutes. Add rosemary, 1/2 tsp of salt and 1/4 tsp of pepper and cook until golden brown, about 20 minutes. Place the onions and the squash in a Dutch oven. Stir in broth, cider, and molasses and the remaining salt and pepper. Bring to a boil. Reduce heat and simmer for at least 5 minutes.Using an immersion blender, puree the soup until smooth. Add the half-n-half and stir. Cook over medium heat thoroughly heated.

Cinnabon™ Knock-off Cinnamon Rolls

Ingredients:

Rolls:

1 pkg. active dry yeast (1/4 oz. size or 2 1/4 tsp.)

1 c. warm milk (105º to 110º F.)

1/2 c. granulated sugar

1/3 c. butter, melted

1 tsp. salt

2 eggs

4 c. all-purpose flour

Filling:

1 c. packed brown sugar

2 1/2 TBS. cinnamon

1/3 c. butter

Icing:

1/4 c. (1/2 stick) butter , softened

1/4 c. (2 oz.) cream cheese, softened

1 1/2 c. powdered sugar

1-3 TBS. whole milk

1/4 tsp. vanilla

1/8 tsp. lemon extract

Directions:

For the rolls, dissolve the yeast in the warm milk in a large bowl.
Mix together the sugar, butter, salt & eggs. Add flour and mix well.
Knead the dough into a large ball, using your hands lightly dusted with flour. Put in a bowl, cover, and let rise in a warm place about an hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about ¼ inch thick.
Preheat oven to 400º F.

For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough, and then sprinkle the cinnamon-sugar evenly over the surface.

Working carefully from the top (a 21 inch side), roll the dough down to the bottom edge.
Cut the rolled dough into 1 ¾ inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Let the rolls rise again until doubled in size (about 30 min.). Bake for 10 minutes, or until golden on top.

While the rolls bake, make the icing by mixing the butter and cream cheese in a large bowl with an electric mixer on high speed. Add the powdered sugar and mix on low speed until the sugar is incorporated, then add the milk and flavorings. Mix on high speed again until the icing is smooth and fluffy.

When the rolls come out of the oven, let them cool for about 10 minutes, then coat generously with the icing.

Claim Jumper Mashed Potatoes

Ingredients:
2-3 lbs red new potatoes (do not peel)
1 pkg cream cheese
1 cube butter
salt & pepper

Directions:
Scrub and cut red potatoes into small pieces. Boil in large stock pot until done. Drain completely. Put the cream cheese and butter in the bottom of a mixing bowl. Add the potatoes and mix until creamy.

Tomato & Cucumber Salad

Ingredients:
Tomatoes, halved or sliced
Cucumber, cut into chunks
Red Onion, sliced or chopped
Balsamic Vinegar
Extra Virgin Olive Oil
Salt and Pepper

Directions:
Put all veggies into a bowl. Drizzle on EVOO and balsamic vinegar and sprinkle with salt and pepper. Mix well and let marinate for at least 20 minutes.

Buttery Cashew Brittle

Ingredients:
2 sticks salted butter (no substitutions)
1 cup sugar
1 Tablespoon light corn syrup
1 1/2 cup cashews (whole, halves or pieces - salted or unsalted)

Directions:
Line a baking sheet with a lightly buttered piece of waxed paper, set aside. In a heavy medium sized saucepan, heat the butter, sugar and corn syrup on medium low heat. Stir occasionally and heat until temperature reaches 290 degrees on a candy thermometer (about 30 minutes). Take pan off heat and stir in cashews. Pour mixture out onto the waxed paper lined pan, and spread the candy out across the pan. Let it cool in the pan for 10 minutes, then in the fridge for 5 more minutes before peeling off the waxed paper. Break into bite sized pieces and store in an airtight container.

Marshmallow Caramel Rice Krispy Treats

Ingredients:
1 package Kraft large marshmallows, frozen in freezer overnight
Kellogs Rice Krispies
1 package caramels
1/2 cup margarine
1 can sweetened condensed milk

Directions:
You might want to have a couple of helpers on this. The faster you move, the less need there is to re-heat the caramel mixture.
1. Put caramels, margarine, and sweetened condensed milk into a saucepan and cook on low heat, stirring constantly until melted together.
2. Remove from heat.
3. With a toothpick, dip frozen marshmallows into the mixture, then immediately roll in Rice Krispies.
4. Let them cool on wax paper.
5. Store them in the refrigerator.

Cake Mix Cookies

Ingredients:
1 Box Duncan Hines Moist Deluxe "Butter Recipe Golden" cake mix
1/2 c. vegetable oil
2 eggs
1 cup or more chocolate chips
1 cup or more chopped pecans

Directions:
Mix all ingredients until well blended. Use an ice cream scoop to scoop batter onto a greased cookie sheet. Using an ice cream scoop will ensure that all cookies are the same shape/size. Bake for approximately 12 minutes at 365 degrees. Keep an eye on the cookies and remove them from the oven a little bit before you usually would...this will make them nice and chewy. If you let them get too brown, they will not be as soft. Cool cookies on the pan for 10 minutes, then cool on a wire rack another 10 - 15 minutes.

Be creative with this recipe! You can substitute almost any flavor cake mix or any flavor chocolate chips (ex: use M&Ms or chocolate/vanilla swirl morsels instead of chocolate chips). You can also substitute the pecans with another kind of nut like walnuts...or leave out the nuts completely!

Dijon Pecan Talapia

Ingredients:
1/2 cup mayonnaise
1/4 cup brown mustard, such as French's Bold 'n Spicy (I used Grey Poupon Dijon mustard)
1 pound tilapia fillets, if frozen, thaw
1/4 cup chopped pecans, finely chopped
splash of lemon juice
dried parsley flakes

Directions:
Lightly butter a large, shallow baking pan, such as a jelly roll pan. In a small bowl, combine mayonnaise, lemon juice and mustard.
Using paper towels, pat fish lightly to dry. Arrange fish fillets in prepared baking dish.Spread mayonnaise mixture over each fillet. Sprinkle each fillet with parsley then chopped pecans; press down gently.
Bake in a preheated 350° oven for 12 to 15 minutes, until fish flakes easily with a fork.

Fried Green Tomatoes

Ingredients:
3 large green tomatoes, cut into 1/8-inch-thick slices
1 tbsp. salt
Hot tap water
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 tsp. Creole seasoning
Canola Oil

Directions:
Combine tomato slices, salt, and hot water in a baking dish; let stand 30 minutes. Drain.

Apple Nut Pancakes

Ingredients:
1 cup all purpose flour
2 tsp. salt
2 tbsp. baking powder
1 1/2 tbsp. sugar
2 apples, peeled, cored and chopped
1 cup milk
2 egg whites
2 tbsp. applesauce
1 tbsp. vanilla extract
1 tsp. cinnamon instead
1 cup walnuts, chopped (I like pecans)
maple syrup

Directions:
Preheat griddle over medium heat and coat with cooking spray.
In a medium bowl, combine flour, salt, baking powder, sugar, apples and walnuts.
In a separate larger bowl, combine milk, egg whites, applesauce, vanilla extract and cinnamon. Pour dry ingredients into wet ingredients and stir to combine. Pour 1/4 cup batter at a time onto griddle; cook for 3 minutes. Once the sides and top of pancake begin to bubble, flip and cook another 3 minutes.

Cheesy Chicken & Broccoli Bake

Ingredients:
4 boneless, skinless chicken breasts (about 1 1/2 lbs.)
Salt & pepper
4 tbsp. unsalted butter
1 onion, finely chopped
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup dry sherry
1 1/2 lbs. broccoli, florets chopped, stems peeled and sliced thin or a 16 oz. bag of frozen
1 1/2 cups grated Parmesan cheese (I used finely shredded cheddar/mozzerella cheese)

Directions:
1. Adjust oven rack to upper-middle position and heat broiler. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tbsp. butter in large nonstick skillet over medium-high heat. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
2. Add remaining butter and onion to empty skillet and cook until onion is beginning to brown, about 2 minutes. Stir in flour and cook until golden, about 1 minute. Whisk in broth, cream, and sherry and simmer until thickened, about 3 minutes. Return chicken to skillet, reduce heat to low, and simmer, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to broiler-safe baking dish.
3. Meanwhile, microwave broccoli on high power, covered, in large bowl until bright green and slightly softened, 2 to 4 minutes (a little longer if using frozen broccoli). Add broccoli and 1 cup cheese to skillet, stirring to combine. Season with salt and pepper and pour broccoli mixture over chicken. Sprinkle remaining cheese over top and broil until browned and bubbly, 2 to 4 minutes.

Tuscan Ravioli With Basil Cream

Ingredients:
1 (20 oz) package refrigerated 4-cheese ravioli
1 (16 oz) jar Sun-Dried Tomato Alfredo sauce
2 Tbsp. White Wine
2 Medium Fresh Tomatoes, chopped
1/2 cup chopped fresh Basil
1/3 cup Parmesean Cheese, shredded (I used freshly grated Parmigiano Reggiano cheese)

Directions:
Prepare pasta according to package directions.
Pour alfredo sauce into saucepan. Pour white wine into jar, cover tightly and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil.
Cook over med-low heat for about 5 minutes or until thoroughly heated. Toss pasta into sauce and top with Parmesan cheese.

Shrimp in Ginger Butter Sauce

Ingredients:
6 oz large shrimp in shell, peeled2 tablespoons unsalted butter
1 1/2 teaspoons grated peeled ginger
2 tablespoons medium-dry Sherry
2 tablespoons coarsely chopped cilantro

Directions:
Pat shrimp dry and season with salt.
Heat butter in a heavy medium skillet over medium-high heat until foam subsides, then sauté ginger 30 seconds. Add shrimp and sauté 2 minutes. Add Sherry and sauté until shrimp are just cooked through, 1 to 2 minutes. Stir in cilantro and season with salt and pepper.

Honey Lime Chicken Enchiladas

Ingredients:
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Directions:
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

California Chicken Marinade

Ingredients:
1 cup soy sauce
1 cup brown sugar
1/2 cup melted butter
1 tsp. dry mustard
1/4 cup water

Directions:
Marinate chicken strips all day. Broil for 10 minutes or so, depending on how thick you cut the strips. This also works great on chicken breasts on the grill. Add grilled pineapple sliced for color and taste.

Chicken Rolls

Ingredients:
2 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 1/2 cups ricotta cheese
1 cup oil-packed sun-dried tomatoes, drained and chopped
8 chicken breast cutlets (1 1/2 pounds)
1/2 lb. deli-sliced provolone cheese
1/4 cup E.V.O.O.

Directions:
Position a rack in the upper third of the oven and preheat to 400 degrees. Cover a rimmed baking sheet with foil and grease the foil.
Place the beaten eggs and bread crumbs into separate shallow bowls. In another bowl, mix the ricotta and sun-dried tomatoes.
Pound out the chicken. Dip the chicken cutlets into the egg, then coat with the bread crumbs and place on a work surface. Place a slice of provolone and a heaping tbsp. of ricotta mixture on each cutlet. Roll up and secure with toothpicks.
Place the chicken roll-ups side by side on the prepared baking sheet and drizzle with the olive oil. Bake until the chicken is golden and the cheese is bubbling, about 20 minutes.

Easy Donuts

All you need is a can of refrigerator biscuits, some oil, and cinnamon & sugar!

Cut the center out of the biscuit. Heat the oil until its nice and hot. You can use a deep fryer or a frypan. Cook on each side until golden brown and place on paper towels to soak up the oil. Roll in cinnamon and sugar.

Peppermint Cupcakes

Ingredients:
1 chocolate cake mix
1 teaspoon peppermint extract
frosting
crushed peppermints
candy cane sticks

Directions:
Prepare cupcakes according to box directions adding in the peppermint extract to the batter. Bake according to directions. When cooled, frost and decorate with crushed peppermints. Use a candy cane stick for a straw.

Potato Rolls

Ingredients:
1 pkg. yeast in
1/ 2 cup warm water
3/4 cup shortening
½ cup sugar
2 eggs
1 cup mashed spuds
1 cup scalded milk
5 cups flour
1 tsp salt

Directions:
Mash the spuds ahead of time. Put the yeast in the warm water with a little sugar and set to rise about 5 minutes. Scald the milk and let it cool down so you don't kill the yeast. Mix the sugar and shortening and salt in the bowl, add the milk then put in about a cup of the flour. Then add the yeast and the beaten eggs. Then add the spuds. Then you add the flour until you can work the dough. Knead it until smooth by adding some flour. Then put it in a greased bowl for about 45 minutes. Then punch it down and form the rolls-into three balls. Dab each ball with butter and put in muffin tin. Let them rise until doubled. Bake at 375 for about 15-20 minutes.