Pizza Bites

Ingredients:
2 cans refrigerated pizza dough
1 bag of shredded mozzarella cheese
4 oz thin sliced pepperoni
2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)
1/4 cup olive oil
3 tbsp grated Parmesan cheese
pizza or marinara sauce

Directions:
Prepare pizza dough and roughly chop pepperoni.If you are going to bake some (or all!) right away preheat oven to 400°F. Grease 3 pie pans.If using refrigerated pizza dough: roll one dough out into a large rectangle and cut into 24 pieces. Don't make them as rectangular as I did (see below). I should have made them more square, it would have made them easier to fold around the filling. Repeat with 2nd pizza dough. If using homemade dough just pinch off walnut sized pieces as you go.In each dough piece place a couple pieces of chopped pepperoni and a tablespoon of cheese. Seal dough around meat and cheese and place seam side down in pie pan.Repeat, placing approximately 16 dough balls in each pie plate. Once assembled, combine oil and spices and brush over the dough. Sprinkle with Parmesan cheese. Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away.When ready to bake: bake at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.

Chicken and Rice Casserole with Spinach and Shiitakes

Ingredients:
4 tablespoons butter, divided
1 medium onion, halved vertically and thinly sliced crosswise (about 1 cup)
2 garlic cloves, minced
1 pound shiitake or other mushrooms, stems discarded and caps sliced
2 (12-ounce) bunches spinach, tough stems removed and coarsely chopped OR 2 (5-ounce) packages prewashed spinach, coarsely chopped
3 tablespoons all-purpose flour
3 cups milk
8 ounces Gruyère, shredded (2 cups)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups hot cooked brown or wild rice
3 cups cooked chicken breast meat, shredded (12 ounces)

Directions:
1. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, until softened. Stir in garlic, and cook 1 minute. Add mushrooms, and cook 8 minutes or until softened. Add half of spinach, and cook, stirring constantly, until spinach begins to wilt. Add remaining spinach, and cook, stirring constantly, 2 minutes or until all spinach has wilted.
2. Melt remaining 3 tablespoons butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in Gruyère, whisking until smooth. Whisk in salt and pepper. Add spinach mixture, rice, and chicken; transfer to a lightly greased 13- x 9-inch (4-quart) casserole dish.
3. Cover and refrigerate overnight, or bake, covered with foil, at 375° for 45 minutes or until bubbly and hot. Let stand 5 minutes before serving.

Turkey Mini Meat Loaves

Ingredients:
Cooking spray
1/2 cup chopped onion
3 tablespoons dry breadcrumbs
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
8 ounces ground turkey breast
1 large egg white
3 tablespoons ketchup, divided
1/4 teaspoon hot pepper sauce (such as Tabasco)

Directions:
Preheat oven to 350°.
Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until lightly browned. Remove from heat; cool slightly.
Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl. Stir in 2 tablespoons ketchup. Spoon about 1/2 cup meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet. Combine remaining 1 tablespoon ketchup and hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops. Bake at 350° for 30 minutes or until a thermometer registers 165°.

Spicy Asian Noodles with Chicken

Ingredients:
1 tablespoon dark sesame oil, divided
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups chopped roasted skinless, boneless chicken breasts
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek (ground fresh chile paste)
1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
2 tablespoons chopped dry-roasted peanuts

Directions:
1. Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).
2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

Cheesy Baked Tortellini

Directions:
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Directions:
Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Crab-Stuffed Mushrooms

Ingredients:
1 cup crabmeat
1/2 cup cream cheese
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons Parmesan
Salt and Pepper to Taste
1/4 teaspoon crab boil
6 baby portobello mushrooms caps
1/2 cup bread crumbs
Nonstick cooking spray

Directions:
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. (Next time I will cook the green onions and parsley in a pan with a little cooking spray first. I found the parsley to have to strong of a taste.)
Season with Salt and Pepper, to taste. Add Crab boil and blend thoroughly.
Remove stems from mushrooms and using a teaspoon, carve out a cavity large enough to stuff filling inside. Be very careful to not break the mushroom caps while making the cavity.
Stuff the mushroom caps with the mixture and top with bread crumbs.
Spray the tops with nonstick spray to help them brown.
Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.

Blueberry Cream Cheese Loaf

Ingredients:
6 oz of low fat cream cheese
1 egg - separated
3 tbsp of powder sugar
1/2 cup fresh or frozen blueberries
1 (11 oz) tube of bread stick dough

Glaze
1/2 cup of powder sugar
2 tbsp of lemon juice

Directions:

1) Preheat over to 350 degree F. In a bowl combined soft cream cheese, powder sugar and egg yolk. Mix until well combined.

2) Remove breadstick dough from the tube, unroll it and separate the dough and you will have two rectangles. Join the dough up by placing both dough rectangles horizontally on a lightly greased baking sheet. Press the steam together.

3)Spread cream cheese mixture onto the centre of the dough. Sprinkle the blueberry on top of the cream cheese. Separate the dough perforations up to the cheese mixture (You might need a scissors for this) Slightly pull and stretch the dough strips.

4) Start from the top and bring and braid dough strip to cover the filling. Make sure to tuck and seal both ends of the loaf.

5) Beat the egg white and brush it all over the loaf. Bake for 20 minutes or until golden brown. Cool the loaf.

6) Combined the powder sugar and lemon juice. Whisk until smooth. Drizzle all over the cool loaf before serving.

Balsamic Shrimp Skewers

Ingredients:
1 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
3/4 teaspoon grated lemon rind
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
3 garlic cloves, minced
40 large shrimp, peeled and deveined (about 1 1/2 pounds)
16 1/4 inch thick lemon slices
cooking spray

Directions:
Combine first 7 ingredients in a large zip lock bag or bowl. Add shrimp to bag or bowl and seal or cover. Marinate in the refrigerator for 2 hours. Remove shrimp from bag and reserve marinade. Thread shrimp and 2 lemon slices on skewers.Grill each skewer for 3 minutes each side basting with reserved marinade during cooking.

Spinach and Artichoke in Puff Pastry

Ingredients:
1 (10-ounce) package frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (17.3-ounce) package frozen puff pastry

Directions:
Drain spinach well, pressing between layers of paper towels.
Stir together spinach, artichoke hearts, and next 5 ingredients.
Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
Bake at 400° for 20 minutes or until golden brown.

Ham 'n Cheese Skewers

Ingredients:
1/2 pound (3/4-inch-thick) sliced smoked Virginia deli ham
1 (5-oz.) blue cheese wedge
1 large Gala apple, sliced
1 bunch fresh watercress
60 (4-inch) wood or metal skewers

Directions:
1. Cut ham into 3/4-inch cubes. Carefully break cheese into 60 small pieces. Cut apple slices into thirds.
2. Thread cheese, apple, watercress leaves, and ham onto skewers. Stand skewers upright, ham ends down, on a serving plate.

Chicken Chile

Ingredients:
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

For serving:
Chopped onions, corn chips, grated cheddar, sour cream

Directions:
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Barefoot Contessa Chicken Pot Pies

Ingredients:
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Enchiladas

Ingredients:
4 oz. cream cheese, softened
1/4 cup sour cream
2 cans of Enchilada Sauce
2 cups grated Cheddar or Monterey Jack cheese
2 cups shredded cooked chicken from a rotisserie chicken
1 small can of diced green chiles
1 cup canned corn kernels
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne
Salt and pepper
4 scallions, thinly sliced
12 to 14 soft round 6 to 8-inch flour or corn tortillasDirections

Directions:
Preheat oven to 350 degrees F.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the enchilada sauce. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, chiles, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine. In a baking dish, spray bottom with cookie spray and spread a 1/2 cup of the enchilada sauce over the bottom. Lay tortilla on a flat surface and brush the surface with enchilada sauce to moisten. Place about a 1/3 cup of the filling on a corn tortilla, roll up being careful not to break the tortilla and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining sauce over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top.

Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 30 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

Stuffed Red Peppers

Ingredients:

10 Medium Bell Peppers

1/2 lb. Monterey Jack Cheese, grated

1 Tbsp Olive Oil

Sea Salt to taste

Freshly Ground Black Pepper

-

Beef Mixture

16 oz ground beef

8 Sun-dried Tomatoes in oil, chopped

4 cloves Garlic, finely chopped

1 Large Yellow Onion, finely chopped

2 tsp Dried Parsley

1 Cup Fresh Basil Leaves, torn

1 Can (28 Fl oz) Whole Tomatos, crushed and drained

2 Tbsp Tomato Paste

1 Tbsp Chili Flakes

3 Tbsp Olive Oil

Sea salt to taste

Freshly Ground Black Pepper

-

Directions:

Prepare the beef mixtures: In a large saucepan, heat the olive oil over a medium heat. Add the onion, garlic and sauté until translucent, for about 10 minutes.Add the ground beef and cook until the meat is no longer pink in color. Then add the sun-dried tomato, chili flakes, parsley, and give it a quick stir. Mix in the can tomatoes, tomato paste, and basil leaves and cook for another 10 minutes. Season the beef mixtures with salt and pepper. Remove from the heat and set aside.Preheat oven to 400˚F. Clean the peppers, sliced the top off (reserved), discard the cores and dry with paper towels.Brush the peppers with olive oil on the outsides. Fill the beef mixture in to the peppers and top with the cheeses. Lightly oil a baking tray, place peppers and the reserved top besides them.Roast for about 25 minutes or until the cheese have melted and light brown in color. Remove from the oven. Let it cool slightly before serving.

Gazpacho with Shrimp

Ingredients:
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
grilled shrimp
diced avacado

Directions:
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. Before serving, top with grilled shrimp and avacado.

Grilled Portabella and Brie Burgers

Ingredients:
2 large Portabella mushroom caps
1-2 zucchini, sliced thinly longways
1-2 summer squash, sliced thinly longways
4-5 tablespoons of balsamic vinegar
2 tablespoons of olive oil
salt and pepper
1-2 roasted red peppers, fresh or jarred, sliced thinly
handful of fresh basil leaves
2 thin slices of Ile de France Brie cheese
2 French hamburger buns

Directions:
Place mushroom caps and sliced veggies in a large shallow baking dish. Sprinkle with balsamic vinegar, olive oil, salt and pepper and let marinate for 15 minutes. Place veggies over medium heat on grill and cook approximately 5 minutes on each side or until you veggies start to soften and you see grill marks. Place sliced buns on grill rack and watch carefully until lightly toasted.Layer mushroom caps on bottom of your buns, top with slices of zucchini, squash and roasted red peppers. Top with 3-4 basil leaves. Spread brie on top half of warm bun and serve.

Summer Tortellini Salad

Ingredients:
1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch dressing
2 tablespoons grated fresh Parmesan cheese

Directions:
1. Cook tortellini according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside.
2. Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears.
3. Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently. Cover; refrigerate at least 2 hours before serving.

Flatbread Herb Bread

Ingredietnts:
Pizza dough or crescent dinner rolls (8 oz. refrigerated can) or your own pizza dough or roll dough
1/2 C fresh basil leaves
2 tsp. chopped fresh rosemary leaves
1 egg, beaten
1/2 C freshly grated Parmesan cheese
1/2 C grated Mozzarella cheese

Directions:
Heat oven to 375 degrees. Roll dough into 2 long rectangles. Place one rectangle on ungreased cookie sheet. Place basil leaves on dough. Then sprinkle rosemary on top of basil. Place second rectangle over the herbs. Flatten a little with rollling pin or bottle. Brush egg over top. Sprinkle on the cheeses (you can also add other cheese you like). Bake until golden brown, about 8 to 10 minutes.

BBQ Chicken

Ingredients:
2 tablespoons dark brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon No-Salt salt
1/4 cup ketchup
1 tablespoon dark brown sugar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
8 (6-ounce) skinless, bone-in chicken thighs
Cooking spray

Directions

1. Combine first 5 ingredients in a small bowl.
2. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.
3. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs.
4. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes.
5. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°. Be sure your thermometer does not touch the bone when taking the temp.

Chocolate-Peppermint Bark

Ingredints:
12 oz chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
1/2 cup peppermint candy, crushed

Directions: .
Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.
Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. You can use your microwave for this if you’re brave! Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy.
Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2” wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.

Brownie Burger Cupcakes & Sugar Cookie French Fries

From Bakerella:

You will need:

1 brownie cake mix

1 yellow cake mix

1 cut-out cookie mix (see directions for making them cut-out) or pre-made dough

sugar

frosting & food coloring

sesame seeds

Go here to print out the templates: http://www.bakelove.com/bakerella_fathers_day.pdf

To make the fries: Cut the sugar cookie dough in thin strips with a sharp knife and then a long cut down the center. The varied lengths are fine because you don't want all your french fries exactly the same size. Remove the alternating strips so it won't bake into one giant blob. (Reserve dough strips and repeat) Sprinkle sugar on top of the dough. Bake for about 8 minutes at 350 degrees.These spread more than I had hoped they would for rolled sugar cookies. I know. I know. The mix thing. But, no problem. Just take your knife and cut each "steak fry" down the center for "skinny fries." Do this right when they come out of the oven. Sprinkle more sugar on top while they are still warm, too. Lightly rub it on to make sure it sticks good.And voila……A big pile of fries.

Bake the brownies and let cool completely.

Bake the yellow cake mix into small cupcakes. Use liners to keep the sides from browning in the muffin tins.
Now it's time to assemble. Cut each cooled cupcake in half or thirds depending on how tall it is. Cut out 24 circles from the completely cooled brownies and place in between the cupcake bun.I used my ever so handy graduated circle cutters to do the trick. Size 2" for uniform burgers.

Divide the canned frosting in three bowls. Two can have equal amounts for the mustard and ketchup. The third - a little more for the lettuce. The colors I used to tint were, Wilton Leaf Green, Wilton Golden Yellow, and Americolor Super Red. To make the red a little deeper, use a tiny bit of violet when you mix. Place each color in a ziploc bag and snip a small tip off one corner.

Gently squeeze out the mustard and ketchup first. Then the lettuce in more of a squiggly design. Place the top of the bun on and press gently.Now for the finishing touch. Brush a very thin layer of water over the top of the bun or either dab a few drops of water on with your finger. Sprinkle sesame seeds on top and they'll stick.

Mexican Grilled Corn

Ingredients:

6 ears corn, husked
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup crema Mexicana (can be replaced with low-fat or regular sour cream)
6 lime wedges

Directions:
1. Preheat grill to medium-high.
2. In a small bowl, combine chili powder, salt and pepper.
3. Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chili powder mixture. Spritz with lime juice.
Oven Directions: If you need to roast the corn in the oven, preheat the oven to 350 degrees F, and place the corn (in its husks) on the middle rack for about 30 minutes.

Lovely Lemon Bars

Ingredients:

Lemon Bars Crust:

1 cup butter

1 3/4 cup flour

2/3 cup confectioner's sugar (plus more for dusting)

Topping:

1 1/2 cup plain sugar

1/4 cup flour

1 tsp baking powder

4 eggs, slightly beaten

1/2 cup lemon juice

Directions:

Preheat oven to 350 degreesGrease and flour a 9 X 13 pan

To make crust:
In a medium bowl, whisk together flour and confectioner's sugar
Cut in butter until combined and crumbly.
Press mixture into bottom of pan.
Bake for 20 minutes or until golden.

To make topping:
While crust is baking, prepare topping.
In a larger bowl, add sugar, flour, and baking powder.
Then add slightly beaten eggs and lemon juice.
Mix well and pour on top of warm baked crust.
Bake for 20-25 minutes.
When cool, dust with confectioner's sugar and refrigerate. Cut into bars and enjoy them cold!

Blueberry Cheesecake Ice Cream

Ingredients:

2 cups 1% milk
1/3 cup heavy cream
1 tbsp vanilla
3/4 cup sugar
2 egg yolks
4 oz reduced fat cream cheese, at room temp

Directions:
Warm milk and cream on stove over medium heat. Once steamy add in vanilla and sugar, and stir to dissolve. Whisk yolks in a seperate bowl and temper with hot milk mixture. Pour all back into pot and cook until thick enough to coat the back of a wooden spoon. Strain into a bowl with cream cheese and whisk to bring together. Cover and refrigerate until very cold. Churn according to manufactures directions. Layer ice cream with blueberry sauce in a freezer proof container and allow to freeze for serval hours before serving.

Blueberry Sauce
1 cup blueberries (I used frozen)
3 tbsp sugar (or more to taste)
1 tsp lemon zest
Place all ingredients into a small saucepan and over medium heat brng to a simmer. Squish blueberries with a back of a spoon to break up if needed. Remove from heat, put into a different container and refrigerate until ready to use.

Seasoned Fish Crackers

Ingredients:

3 packages (6 ounces each) bite-size cheddar cheese fish crackers
1 envelope ranch salad dressing mix
3 teaspoons dill weed
1/2 teaspoon garlic powder
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon cayenne pepper
2/3 cup vegetable oil

Directions:
Place the crackers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake @ 250 degrees F for 15-20 minutes, stirring occasionally. Cool completely. Store in an airtight container.

Caramel Corn

Ingredients:

5 quarts popped popcorn-unbuttered (more if you want it less gooey)
1 cup (2 sticks) unsalted butter
2 cups firmly packed brown sugar
1/2 cup dark corn syrup
1 Tbsp. molasses
1 teaspoon salt
1/2 teaspoon baking soda

Directions:
1. Heat oven to 225 degrees. Place popcorn in a large roasting pan; set aside.
2. Combine brown sugar, butter, corn syrup, molasses and salt in a 2 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Continue cooking, stirring occasionally, until candy thermometer reaches 250 degrees or small amount of mixture dropped in ice water forms a hard ball. Remove from heat; stir in baking soda. The caramel will foam up a little and turn a lighter color when you add the baking soda.
3. Carefully pour hot mixture over the popcorn. Using a wooden spoon, stir until all popcorn is coated. Place in oven for 20 minutes. Remove from oven, stir to evenly coat the popcorn. Return to oven. Continue cooking for 20 minutes. Remove from oven. Immediately spread caramel corn onto waxed paper. Let cool completely. Break into bite-sized pieces. Store in tightly covered container.

Candy Cane Cookies

Ingredients:

1 cup margarine
1/2 cup white sugar
1/2 cup confectioner's sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup crushed peppermint candy canes
1/2 cup white sugar for decoration

Directions:
In a large bowl, cream together sugar and white sugar and confectioner's sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
Preheat the oven to 375 degrees. Grease or line cookie sheets with parchment paper. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into 4 inch strips. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
Bake for 8-10 minutes. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.

Cookie Bouquets

Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temp.
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
lemon zest (optional)-for the most flavor, rub the zest into the sugar before adding it to the butter

Directions:
Whisk the flour, salt and baking powder together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the sugar and continue to beat for about 2 minutes, until the mixture is light and pale. Add the egg and yolk and beat for another minute or two; beat in the vanilla. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated-because this dough is best when worked least, you might want to stop the mixer before all the flour is thoroughly blended into the dough and finish the job with a rubber spatula. When mixed, the dough will be soft, creamy and malleable.
Turn the dough out onto a counter and divide it in half. Shape each half into a disk and wrap in plastic. The dough must be chilled for at least 2 hours. (Well wrapped, the dough can be refrigerated for up to 3 days or frozen for up to 2 months.)
Center a rack in the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Roll out dough between sheets of plastic wrap or wax paper to a thickness of 1/4" (5/8" to make cookie bouquet), lifting the plastic or paper and turning the dough over often so that it rolls evenly. Lift off the top sheet of plastic or paper and cut out the cookies. Pull away the excess dough, saving the scraps for rerolling, and carefully lift the cookies onto the baking sheet with a spatula, leaving about 1 1/2 inches between the cookies.
Bake the cookies one sheet at a time for 9 to 11 minutes, rotating the sheet at the midpoint. The cookies should feel firm, but they should not color much, if at all. Remove the pan from the oven and let cool completely before glazing.

Glace' Icing
1 lb powdered sugar (about 3 3/4 cups)
1/4 C + 2T Whole milk (low-fat actually works, but use whole if you can)
1/4 C +2T light Corn Syrup
1 t extract (I used almond)
With a whisk, combine sugar and milk until smooth (no lumps!). Then stir in corn syrup and extract.
You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing. For piping just thicken with more powdered sugar.

Triple Berry Coffee Cake

Ingredients:

2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen berries**
1/2 cup flour
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 cup butter

Directions:
1. Grease 9x9x2 inch or 8x8x2 inch baking pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.
2. In a medium bowl beat butter on medium speed for 30 seconds. Add the 3/4 cup sugar and beat on med-high until light and fluffy. Add egg, beat well. Add flour mixture and milk alternately to beaten egg mixture, beating until smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with berries. In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over berries. Bake in a 350 degree oven for 50-60 minutes. Serve warm. Makes 9 servings.
**Raspberries, blueberries and strawberries. The triple berry mix at Costco is great when you don't have fresh berries. (The mix is blueberries, raspberries and marionberries)

Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms

Ingredients:

1 T olive oil
1 large portobello mushroom, chopped
1/2 onion, diced
3 cloves garlic, minced
1 red pepper, diced
1 15 oz ricotta cheese - I used low fat
1 egg
3/4 cup mozzarella cheese, shredded (divided)
1/2 cup Parmesan cheese, grated (divided)
1/2 cup frozen spinach, thawed, drained, and chopped (use a potato ricer to get rid of the water)
1/2 tsp dried basil
Dash of crushed red pepper
Salt and pepper

About 3 cups of marinara sauce

About 18 jumbo pasta shells, cooked al dente, read box instructions

Directions:
Preheat the oven to 350 degrees. Spray a large casserole dish or Pyrex 9 by 13 pan with cooking spray. Heat the olive oil in a large skillet. Once hot, add the onion, cook until soft. Add in garlic, mushrooms, and red peppers. Remove from heat and cool.
In a large bowl combine the ricotta, 1/4 cup of the mozzarella, 1/4 cup of the Parmesan, stir well. Add in the egg, spinach, dried basil, crushed red pepper,salt and fresh cracked pepper to taste. Mix well until creamy. Add the mushroom, onion, red pepper mixture.
Pour 1/2 cup of marinara sauce in the bottom of your sprayed baking dish. Place the cooked shells in the pan. Make sure they are spaced out evenly. Stuff each shell with cheese/veggie mixture. Use a spoon, it might get messy:)
Pour the remaining sauce over the stuffed shells. Add the leftover mozzarella and Parmesan.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes. You want the shells to be bubbling with goodness. Let cool for a few minutes and serve warm.

Sour Cherry Pie With Pistachio Crumble

Ingredients:
1 prepared pie crust

For the Pistachio Crumble:
1/2 cup all-purpose flour
2/3 cup whole oats, ground to a flour in a food processor(yielding 1/2 cup oat flour)
1/2 cup sugar
1/2 tsp ground cinnamon
1/2 tsp kosher salt
3/4 cup shelled unsalted whole pistachios, coarsely ground in a food processor
6 tbsp unsalted butter, melted and cooled

For the Sour Cherry Filling:
3/4 cup sugar
3 tbsp cornstarch
1/4 tsp kosher salt
2 1/4 pounds fresh sour cherries, pitted, or 2 pound frozen sour cherries, partially thawed, or 2 cans Oregon brand tart cherries, drained

Directions:
To make the pistachio crumble:
1. In a medium bowl, combine the all-purpose flour, oat flour, sugar, cinnamon, salt, and pistachios.
2. Stir in the melted butter and mix gently to combine.
Before you make the filling:
Place a rack in the bottom third of your oven. Preheat the oven to 350*. Line a cookie sheet with parchment paper or aluminum foil.
To make the Cherry Filling:
1. In a small bowl, whisk together the sugar, cornstarch, and salt.
2. In a medium bowl, place the cherries and sprinkle the cornstarch mixture over the top; mix gently to combine. (If you are using fresh cherries, the natural sweetness can vary. Taste the mixture to see if you need more sugar that is called for).
3. Pour the cherries into the unbaked pie shell.
To complete the Pie:
1. Sprinkle the pistachio crumble evenly over the top of the cherries.
2. Place the pie plate on the prepared cookie sheet.
Bake for about 1 hour and 10 minutes or until the juices are bubbling and thick. Remove to a rack to cool to room temp before serving.

Noodles With Mushrooms & Lemon Ginger Dressing

Ingredients:
Lemon Ginger Dressing:
3/4 teaspoon Asian chlli powder (or cayenne)
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 inch section of ginger, peeled and grated
1/4 cup rice vinegar
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon toasted sesame oil
3 tablespoons olive oil

The Noodles:
9 ounces dried noodles (spaghetti, linguine, udon, soba)
7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake)
1 1/2 tablespoons butter
1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
1 tablespoon sesame seeds

Directions:
1) Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2) In a pot, cook the dried noodles according to the package instructions. Drain and set aside.
3) Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
4) In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)
Serves 4.

Chippers

Ingredients:
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey's Dark Chocolate Cocoa Powder)
1 cup white sugar
3/4 cup brown sugar
2 tsps. baking soda
1 cup butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
2 cups white chocolate chips

Directions:
1. Preheat oven to 350 degrees and grease cookie sheet. (I used a cookie sheet with a silpat liner)
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.
3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sausage Balls

Ingredients:
3 cups Bisquick baking mix
1 pound maple pork sausage
4 cups shredded cheddar cheese
1/2 cup milk
pinch Cayenne Pepper

Directions:
Preheat oven to 350 degrees. Mix all ingredients in a large bowl (it’s easiest if you have a Kitchen Aid mixer – use the dough hook), roll into 1 inch balls and bake for 12-15 minutes or until the balls are golden brown. Cool completely.

Coconut Lime Crunch Ice Cream

Ingredients:
1 can (15 oz) sweetened coconut cream (or coconut cream and add sugar)
1 1/2 whipping cream
1 cup milk
1/2 cup sweetened flaked coconut
zest from 2 limes
graham crackers, broken

Directions:
In a blender or food processor, puree coconut cream, whipping cream, milk, flaked coconut and lime zest until thoroughly blended. Transfer to ice cream maker and freeze according to manufacturer's instructions. Add broken graham crackers to ice cream mixture about 5 minutes before ice cream is done. Transfer ice cream to an air tight container and freeze for 1 hour before serving.

Fluffy Buttermilk Biscuits

Ingredients:
1 1/4 C. cake flour
3/4 C. all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 C. cold butter, cut into small chunks
3/4 C. buttermilk

Directions:
1. Preheat oven to 500 degrees
2. Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy
3. Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.
4. Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 - 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.
5. Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

Banana Cinnamon Chip Cake

Ingredients:
3 very ripe bananas 2 large eggs
1 tsp. pure vanilla extract
1 ½ cups unbleached all-purpose flour1 tsp. baking soda2 tsp. ground cinnamon
1 cup granulated sugar
1 cup cinnamon chips
For topping:
3 Tbsp. granulated sugar
1/4 tsp. ground cinnamon

Directions:
Preheat the oven to 375 degrees. Spray an 8-inch square pan with cooking spray. In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add in the eggs and vanilla and mix until combined. Stir in the flour, baking soda, cinnamon, and sugar. Add ¾ cup of the cinnamon chips, and stir briefly. Pour the batter into the prepared pan, and set aside. In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan, and top with the remaining ¼ cup chips. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.

Rhodes Orange Rolls

Ingredients:

1 package of Rhodes frozen roll dough
Butter, softened
Sugar
Orange zest
Powdered sugar
Fresh orange juice

Directions:
1. Let the frozen dough thaw out on the counter for about two hours.
2. Once the dough is workable, but still cool, roll the dough balls into ropes and then tie a knot.
3. Dip the knots in softened butter.
4. Combine the sugar and orange zest with your fingers. Dip the buttered knots into the orange/sugar mixture.
5. Place rolls in a greased pan and let rise for at least 40 minutes or until doubled in size.
6. Bake at 350 degrees for about 15-20 minutes, until they are golden.
7. Let the rolls cool. Make a glaze by combining powdered sugar, orange zest, and fresh orange juice. Whisk until smooth. I didn't measure but you want the consistency to be a glaze.
8. With a spoon ice the rolls with the orange glaze.

Nutella Brownies

Ingredients:
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup bittersweet chocolate, (2 ounces) coarsely chopped
1/2 cup unsweetened cocoa powder, sifted
1/4 tsp baking powder
1/4 tsp table salt
1/3 cup canola oil
2 large eggs
1/2 tsp hazelnut extract
1/4-1/3 cup of Nutella

Directions:
Position an oven rack on the middle rung. Heat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake or pie pan. In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt. Add in the chocolate chunks. Whisk until blended.In a separate bowl, mix together the oil, eggs, and extract with a fork until just blended. Pour the liquid over the flour mixture and mix with a rubber spatula until just blended. The batter will be kind of dry, don’t worry. Add in the nutella and stir until combined. Scrape the mixture in to the pan and spread evenly. You might have to press the mixture in to the sides if you are having trouble spreading with a spatula.Bake for 25 minutes or until a toothpick or cake tester inserted in to the center comes out with only a few gooey pieces clinging to it. Transfer the baking dish to a cooling rack and let cool. Cut into wedges, squares, or just eat from the pan:)

Cranberry Orange Buttermilk Cookies

Ingredients:
For the cookies:
3/4 cup dried cranberries
1 ½ cups unbleached all-purpose flour
Zest of one orange
¼ tsp. baking soda
¼ tsp. salt
6 Tbsp. (3 oz.) unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1/3 cup well-shaken buttermilk

For the glaze:
Confectioners sugar
Orange juice, fresh from the orange
Orange zest

Directions:
Line 2 large baking sheets with parchment paper or silicone liners. Preheat the oven to 350°F.Put the dried cranberries in a small bowl with hot water. Allow them to sit for a couple of minutes. Then drain. This just plumps them up:)
In a medium bowl, whisk together the flour, zest, baking soda, and salt.In the bowl of a stand mixer, beat the butter briefly, until creamy. Add the sugar, and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat briefly again. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed. Add in the dried cranberries. Drop the dough by level tablespoons onto the prepared baking sheets, leaving about 1 ½ inches between each cookie. Bake, 1 sheet at a time, for about 11 minutes per batch. Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack.For the glaze, whisk together the sifted confectioners sugar, orange juice, and zest. I just guess on the amount. Brush or spoon the glaze onto the warm cookies. Allow cookies to sit on the rack until the glaze is set.

Dark Chocolate Orange Shortbread

Ingredients:
2 sticks of unsalted butter
1 tsp salt
3/4 cup sugar
Zest of 2 oranges (about 3 tablespoons)
1 tsp vanilla
2 1/3 cups flour
1 cup dark chocolate, chopped into tiny pieces

Directions:
1. Preheat oven to 300 degrees. Grease 2 9 inch cake pans.
2. Place the sugar and orange zest in a bowl. Rub the zest in with your fingers. In the bowl of a mixer, cream together butter, sugar/orange mix, salt, and vanilla.
3. Chop chocolate. You want the pieces a little smaller than chocolate chips.
4. Beat the flour and the chocolate with the butter mixture, until well combined.
5. Divide the dough in half and press in prepared cake pans. Make sure each pan is even. Smooth the surface and prick the dough with a fork.
6. Bake for 40 minutes, until golden brown on the edges. Remove and loosen the edges with a knife.
7. Wait five minutes, then carefully place the shortbread out onto a clean work surface, all in one piece.
8. Using a pizza wheel or knife, cut into wedges. Do this while it is still warm so you can cut it. Transfer wedges to a cooling rack.

Blueberry Lemon Loaf Cake

Ingredients:
1 1/2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 C. plain whole-milk yogurt or used low fat sour cream
1 1/3 C. sugar, divided
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. pure vanilla extract
1/2 C. vegetable oil
3/4 cup fresh blueberries (coated with flour to stop them from sinking)
1/3 C. freshly squeezed lemon juice

Glaze:
1 C. confectioners’ sugar
2 Tbs. freshly squeezed lemon juice

Directions:
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the sour cream, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the oil into the batter, making sure it’s all incorporated. Slowly fold in the blueberries. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 C. lemon juice and remaining 1/3 C. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Italian Meatball Sandwich Casserole

Ingredients:
1/3 cup chopped green onions
1/4 cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef (the leanest you can find)
1 (1 pound) loaf Italian bread, cut into 1 inch cubes (I broil mine until crisp)
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise (I used ricotta cheese)
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced

Directions:
Preheat oven to 400 degrees.
Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F.
Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
Bake at 350 degrees F for 30 minutes, or until heated through.