Chocolate Zucchini Cake

Ingredients:
1/2 cup butter
1/2 cup canola oil
1 3/4 cup sugar
2 eggs
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1/2 cup buttermilk
2 1/2 cups flour
3/4 cup cocoa
2 cups grated, unpeeled zucchini (none of the seedy part in the middle)
1/2 cup chocolate chips
1/4 cup chopped nuts, optional

Directions:
Pre-heat oven to 350
In a large bowl or mixture, cream butter, oil and sugar. Add eggs, vanilla and buttermilk. Mix well.
In a medium bowl, stir all dry ingredients together with a fork, then add to creamed mixture and blend well. Fold in grated zucchini. Pour batter into a greased and floured 9x13 Pyrex pan. Sprinkle the top with chocolate chips and nuts. Bake for 45 minutes.

Cherry Pecan Cream Scones

Pre-heat oven to 400 degrees.

In a small bowl, mix together:
1/4 C heavy cream
1 large egg yolk
1 teaspoon vanilla
Mix well and set aside.

In a large bowl, sift together:
1 cup flour
3 tablespoons sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
Drop in 3 tablespoons very cold butter*
Blend mixture with a fork until it resembles coarse meal.

Stir in:
1/3 cup chopped pecans
1/4 cup dried cherries

Make a well in the center of the flour mixture, pour in the cream mixture and mix with a fork until almost incorporated. Pour onto a countertop and very gently shape dough into a ball pressing any flour or other ingredients from the bottom of the bowl. Blend the dough as little as possible.

Pat dough into a 3/4" thick round disc and cut into 6 equal wedges and transfer to a baking sheet. Brush tops with cream and sprinkle with sugar. Bake for 15-18 minute or until light golden. Remove from baking sheet and cool a few minutes before serving. These are even more yummy served with fresh berries and lemon curd.

*keep the butter as cold as possible (I cut the butter into small pieces and place it into the freezer before mixing it into the flour)

Toasted Ravioli

Ingredients:

2 eggs

Splash of milk or half-and-half

Salt and pepper

1 1/2 cups Italian bread crumbs

1/2 cup grated Parmigiano-Reggiano

a couple of handfuls Handful flat-leaf parsley, chopped

12 large fresh spinach and cheese ravioli, about 3/4 pound

5 tablespoons extra-virgin olive oil, divided

3 cloves garlic, finely chopped

Pinch red pepper flakes

2 roasted red peppers, drained (available in a jar)

1 (14-ounce) can crushed tomatoes

Directions:
Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs.

Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.

In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.

Canned Zucchini Bread

Ingredients:

3 eggs, beaten

2 1/2 c. sugar

1 c. cooking oil

3 tsp. vanilla

2 c. grated zucchini

3 c. all-purpose flour

3 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. baking powder

1 tsp. soda

1 tsp. salt

1 c. chopped nuts

Directions:

Spray 7 wide-mouthed pint jars inside with cooking spray and set aside. In a large bowl, mix 3 eggs, sugar, cooking oil, vanilla and zucchini. Mix together flour, cinnamon, nutmeg, baking powder, soda, salt and nuts; and add to the zucchini mixture. Mix well.

Fill jars up to the bottom of the Big "K" in the work "Kerr" on the jar.

Preheat oven to 350 degrees. Bake for 1 hour. If the bread rises above the top of the jar, just slice it off before you put your lids on so it will seal. While bread is baking, sterilize your lids. As soon as you remove the jars from the oven, put the lid on, as tight as possible, and it will seal by the time you get the next jar out of the oven.

Note: Place jars in a pan to bake; it's easier to handle them.
Note: When you want to use the bread, just remove from jar and slice it for serving.

Pioneer Woman's Favorite Salad

Ingredients:
1 package linguine noodles, cooked, rinsed and cooled
1/2 to 1 head sliced napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts (aka mung bean sprouts)
3 sliced scallions
3 peeled, sliced cucumbers
Lots of chopped cilantro- up to one bunch
1 can whole cashews, lightly toasted in a skillet

Dressing:
juice of 1 lime
2-3 tablespoons sesame oil
8 tablespoons soy sauce
1/3 c brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro

Directions:
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Toss with tongs or hands and serve on a platter.

Dressing keeps up to three days refrigerated before service, without cilantro.

Pesto Pizza

Ingredients:
pizza dough
pesto sauce
kosher salt
mozzarella cheese
tomatoes
Parmesan cheese

Directions:
Pre-heat oven to 475 degrees
Press the pizza dough into a pan to desired thickness. Cover with pesto sauce. Layer mozzarella cheese, then sliced tomatoes, then sprinkle with Parmesan cheese. Bake for 11-13 minutes or until crust is brown.

Veggie & Cheese Bagel Sammy

Ingredients:
Everything Bagels (or any kind of bagel)
1/2 block cream cheese
2-3 green onions
cucumbers
tomatoes
avocado
alfalfa sprouts
lettuce
Muenster cheese
cheddar cheese
red onion

Directions:
Please cream cheese on a plate and mash it a bit with a fork. Next, chop up 2-3 green onions and mix them with the cream cheese until thoroughly combined.

Slice bagel in half and toast, then cool. Spread cream cheese generously on both side. Start layering of the veggies, avocado slices first to keep them in place. Intersperse with slices of cheese.

Awesomest Blueberry Muffins

Ingredients:
3 cups minus 2 tablespoons flour

1 teaspoon baking soda

2 teaspoons baking powder

Heavy pinch of salt

Dash of Nutmeg

1 cup sugar

1/2 cup vegetable oil

1 egg

1 generous cup plain, unflavored yogurt (throw in extra if you want)

2 cups fresh blueberries

1 teaspoon vanilla extract

Softened Butter, for muffin tins

Turbinado sugar (optional)

Directions:
Preheat oven to 385 degrees.
In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.

Add blueberries, reserving 1/2 cup, to mixture and stir 3 times. Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)

Bake 20 to 25 minutes and allow to cool completely.

Yogurt-Blueberry Sauce:
In small saucepan over medium-low heat, stir together

1 cup frozen or fresh blueberries (if using fresh, add 2 tsp water) and 1 tsp sugar.

Cook until berries pop and liquid begins to thicken. Dump in heaping 1/4 cup plain yogurt and stir to combine. Drizzle on muffins.

Caribbean Chicken Medallions

Ingredients:
3 tablespoons Jamaican jerk spice, divided
1 cup flour
1 egg
1/4 cup coconut milk
1 lime, juiced
4 boneless skinless chicken breast halves
1/2 cup canola oil
4 sprigs cilantro
4 scallions (root cut off, 5-inches remain, green top reserved)

For the baked plantain:
4 ripe plantains
1 cup evaporated milk
1/2 brown sugar
1/4 teaspoon ground nutmeg
4 tablespoons unsalted butter

For the mango sauce:
1/4 cup shallots, diced
1 jalapeno, seeded and diced
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, mashed and 1 clove, chopped
1 mango, peeled, pitted cut in half
1 lime, zested and juiced
1 cup sour cream
3/4 cup chopped fresh cilantro leaves

Directions:
For the chicken:
Preheat oven to 375 degrees F.
In a small bowl, mix 1 1/2 tablespoons jerk spice with flour. In separate bowl, beat egg and coconut milk, lime juice and 1 tablespoon jerk spice mix. Cut each chicken breast half into thirds; place on flat surface on a piece of plastic wrap. Sprinkle remaining 1/2 tablespoon jerk spice mix over both sides of chicken. Cover chicken with another sheet of plastic wrap and pound to a 3/8-inch thickness. In large skillet over medium heat, place canola oil. Dredge chicken in flour, then in egg mix and again in flour, working with 3 or 4 pieces at a time. Add chicken to pan and cook about 3 minutes per side; transfer to baking sheet lined with foil. Place chicken in the preheated oven for about 5 minutes until fully cooked. Remove chicken to a platter and set aside.

For baked plantains:
Preheat oven to 400 degrees F. Peel 4 ripe plantains and cut in 1/2 lengthwise. Place in large foil lined baking dish; pour over 1 cup evaporated milk and sprinkle with 1/2 cup brown sugar. Sprinkle with 1/4 teaspoon nutmeg and dot with 4 tablespoons unsalted butter. Cover with foil and place in preheated oven. Bake about 30 minutes; remove and keep tented.

For the mango cilantro cream sauce:
Place the skillet used to cook chicken and remaining oil over medium-high heat. Add the shallots, jalapeno, salt and pepper. Saute 5 minutes, then add the mashed and chopped garlic and cook 1 minute. Remove from heat and stir in juice and zest of 1 lime. Place 1/2 of the peeled and pitted mango in the food processor (save other 1/2 for garnish). Add 1 cup sour cream and 3/4 cup chopped cilantro, pulse to blend.

For plating:
On large platter, arrange 4 groups of 2 plantains parallel around edges. Place 3 chicken pieces in center of each plantain group with bowl of Mango Cilantro Cream Sauce in center. Place scallions, white side down, in sauce. Divide plantain groups with mango wedges; garnish with cilantro and chopped green scallion tops.

Pepita Crusted Chicken with Mexican Corn Cakes

Ingredients:
4 boneless, skinless chicken breasts
2 eggs, beaten
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup finely ground pepitas
1/4 cup panko crumbs

For the corn cakes:
1/2 cup plus 2 tablespoons half-and-half
3 tablespoons butter, melted
1 egg yolk 1
/2 cup corn from 1 ear, divided
1/4 cup finely chopped white onion
2 tablespoons freshly chopped cilantro leaves
1 tablespoon minced jalapeno
1/2 cup all-purpose flour
1/3 cup cornmeal
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg white
2 tablespoons extra-virgin olive oil

For the mango sauce:
1 cup diced mango
1 tablespoon finely diced white onion
1 tablespoon freshly chopped cilantro leaves
1 tablespoon sugar
3/4 tablespoon minced jalapeno
1/4 teaspoon salt
1/4 cup chicken broth
3 tablespoons half-and-half
Queso fresco, for serving

Directions:
For chicken:
Preheat oven to 350 degrees F.
Pound chicken breasts into 1/4-inch thickness. Place the eggs into a dish. The next dish mix flour, salt and pepper. In a third dish place pepitas and panko. Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat. Spray baking sheet with cooking spray and place chicken on top. Bake for about 25 minutes or until chicken is cooked through.

For corn cakes:
In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth. Transfer mixture to medium bowl. Add remaining corn, onion, cilantro and jalapeno and set aside. In a separate bowl mix flour, cornmeal, baking powder and salt. Add dry ingredients to wet ingredients and gently mix. In a small bowl whisk egg white until slightly stiff peaks form. Fold whisked egg into other ingredients. In a large cast iron skillet over medium heat, place 2 tablespoons oil. Drop batter by tablespoons into hot skillet making 8 cakes. Cook approximately 1 minute on each side or until browned.

For mango sauce:
In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth. Add chicken broth and place in small saucepan over medium heat. Cook until bubbles form. Reduce heat to low and stir in half-and-half.

To Serve:
Place 1 chicken breast and 2 corn cakes on each plate. Drizzle with mango sauce and garnish with crumbled queso fresco.

Zesty Ginger Beer BBQ Pulled Chicken Sandwich

Ingredients:
2 cups ginger beer
2 tablespoons Worcestershire sauce
1 cup ketchup
2 tablespoons apple cider vinegar
1/2 cup hoisin sauce
1/2 teaspoon five-spice powder
1/4 cup fresh orange juice
1 clove garlic, minced
2 tablespoons fresh lime juice
1/2 teaspoon onion powder
2 tablespoons dark brown sugar
1/2 teaspoon salt
2 tablespoons honey
1/2 teaspoon black pepper
1 rotisserie chicken, skin removed, meat shredded

Sweet Potato Bacon Biscuits:
1/4 cup yellow onion, chopped
1 tablespoon olive oil
1/4 teaspoon sugar
2 cups all-purpose flour
2 tablespoons brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
About 4 tablespoons butter
1/2 cup cooked bacon, chopped
3/4 cup cold sweet potato puree
1/3 buttermilk

For the chicken:
In a medium saucepan place the ginger beer, Worcestershire sauce, ketchup, apple cider vinegar, hoisin sauce, spice powder, orange juice, garlic, lime juice, onion powder, brown sugar, salt, honey, and pepper. Bring to a simmer on low heat for 15 minutes or until thickened. Add chicken and keep warm.

For sweet potato bacon biscuits:
Preheat oven to 425 degrees F.
In a small skillet, caramelize onion with olive oil and sugar. In the bowl of a food processor combine flour, brown sugar, baking powder, baking soda and salt and pulse to combine. Add butter and pulse until it resembles coarse crumbs. Remove contents of food processor to a medium bowl. Fold in bacon and onion. Combine sweet potato puree and buttermilk. Pour into dry ingredients to form a soft dough. Place dough on a floured surface and pat into 1-inch thickness. Cut out biscuits with a 2-inch cutter and arrange in a buttered skillet and place into the preheated oven for 25 minutes or until golden brown. Allow biscuits to cool slightly before making sandwich.

To assemble:
Split biscuit in half. Place a generous 1/2 cup of barbeque chicken on the bottom half of the biscuit and top with other biscuit half.

Sweet & Salty Bars

Ingredients:

Cookie Base:
1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
Filling:
24 caramels, unwrapped
2 tablespoons butter or margarine
1 can (14 oz) sweetened condensed milk

Topping:
60 small pretzel twists (2 cups)
1 1/2 cups dry-roasted salted peanuts, chopped
1 cup semisweet chocolate chips

Directions:
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan. Bake 10 minutes.
3. Meanwhile, in 2-quart saucepan, heat filling ingredients over medium-low heat 5 to 10 minutes, stirring constantly, until caramels are melted. Remove from heat.
4. As soon as pan is removed from oven, press pretzels firmly into partially baked base, slightly overlapping pretzels. Sprinkle chopped peanuts evenly over pretzels. Pour caramel filling over top; spread evenly.
5. Bake 20 minutes longer until caramel filling bubbles. Cool completely, about 2 hours.
6. In small microwaveable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes or until melted. Dip fork into melted chocolate; drizzle chocolate over bars. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

Better Than Sex Cake

Ingredients:
1 chocolate cake mix
3/4 cup fudge topping
3/4 cup caramel topping
3/4 cup sweetened condensed milk
6 Heath bars
1 tub whipped topping

Directions:
Bake cake as directed on the box. Do not remove the cake from the pan when done. After the cake has cooled, make holes in the entire top of the cake using a large fork or handle of a wooden spoon. Pour (one at a time) fudge, caramel, condensed milk over the top of the cake letting each flavor soak in before adding the next. Crush 3 of the candy bars and sprinkle on top. Frost the cake with whipped topping and crush the remaining candy bars to decorate the top.

Zucchini Bread

Ingredients:
3 eggs
2 C sugar
1 C oil
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 cups grated zucchini
3 cups sifted flour
1 cup chopped nuts

Directions:
Preheat to 350 degrees and grease 2 loaf pans
In a large bowl, beat eggs and add wet ingredients then dry. Bake for 1 hour and 20 mins.

Turd Cookies

Ingredients:
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup unsalted peanuts
1 cup pretzels broken into 1" pieces

Directions:
Heat chips in the microwave until melted. Stir in peanuts and pretzel pieces. Drop mixture by spoonfuls onto a greased cookie sheet or waxed paper. Refrigerate to harden.

Lemon Coolers

Ingredients:

1 (18.25 ounce) package lemon cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 egg
2 cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F

Mix together cake mix, whipped topping and egg. Drop by teaspoonfuls into bowl of confectioners' sugar and coat. Shape into balls.

Bake for 10 to 12 minutes. Do not brown.

Spicy Frosted Pumpkin Loaf

Ingredients:
1 cup margarine or butter
2 cups sugar
4 eggs
3 3/4 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
2 teaspoons baking soda
1 1/2 cups pumpkin
2 cups chocolate chips

Directions:
Preheat oven to 350 degrees and grease 2 loaf pans.
Cream together butter and sugar then add additional ingredients. Bake for 1 hour and let cool.

Frosting:
1 cup powdered sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of ground cloves

Combine then blend in 3-4 tablespoons of hot water. Drizzle over loaves.

Candy Bar Cookies

Ingredients:
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
4 nutty s'mores trail mix bars (1.23 ounces each), chopped
1 package butterscotch chips
2-1/2 cups miniature marshmallows
1 cup chopped walnuts
1-1/2 cups miniature pretzels
1 package peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 package milk chocolate chips

Directions:
Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 350° for 10-12 minutes or until golden brown. Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown. Sprinkle with walnuts; arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars. In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Transfer to a small plastic bag; cut a hole in a corner of the bag. Drizzle chocolate over bars. Refrigerate for 1 hour or until firm before cutting. Yield: 3 dozen.

Mexican Chicken Chowder

Ingredients:
2 1/2 cups chopped cooked chicken
1 11-oz can corn w/peppers
1 can cream of potato soup
1 can diced green chili
2 tablespoons fresh cilantro
1 envelope taco seasoning
3 cups chicken broth
1 8-oz pkg cream cheese
4 oz Velveeta cheese, cubed

Directions:
Mix all ingredients except cream cheese and Velveeta in a crock pot. 8-10 hours on low or 4-5 hours on high. Before serving, remove 1 cup of the hot soup and mix in the cream cheese. Stir back into the crock pot then cut in the cubed Velveeta.

Breakfast Burritos

Ingredients:

12 slices bacon, diced
12 eggs, lightly beaten
salt and pepper to taste
10 (8 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup thinly sliced green onions

Directions:

In a skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 1-2 tablespoons drippings. Add eggs, salt and pepper to drippings; cook and stir over medium heat until the eggs are completely set.

Spoon about 1/4 cup of egg mixture down the center of each tortilla; sprinkle with cheese, onions and bacon. Fold bottom and sides of tortilla over filling. Wrap each in waxed paper and aluminum foil.

Thai-Inspired Stuffed Chicken Breast & Slaw

Ingredients:
1 cup jasmine rice, cooked
1/2 shredded coconut
2 green onions, finely sliced
1/2 cup finely chopped fresh Thai basil leaves
1/2 cup finely chopped fresh cilantro leaves
2 tablespoons Thai chili sauce
2 limes, juiced and zested, divided
4 boneless, skinless chicken breast halves
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 (14-ounce) can coconut milk
1 cup chopped roasted peanuts
3/4 cup panko crumbs
1/4 cup white sesame seeds, toasted
1/4 cup black sesame seeds, toasted

Thai-style slaw:
3/4 cup chunky peanut butter
1/4 cup seasoned rice vinegar
1 lime, juiced
1 Thai chili, finely minced
1/2 cup fresh cilantro leaves
1/2 cup freshly chopped basil leaves
1 napa cabbage, finely sliced
1 English cucumber, coarsely grated
1 carrot, grated
1/2 red onion, finely diced

Garnish:
1/2 English cucumber, thinly sliced
1 lime, wedged Cilantro sprigs

Directions:
For the chicken:
In a large bowl, mix the rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice, and zest from 1 lime. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Place equal amounts of rice mixture on each breast half. Wrap chicken around filling, securing with a toothpicks.

In a glass pie plate, mix together flour, zest of 1 lime, salt and pepper. In another plate, mix coconut milk, and 2 tablespoons lime juice. In third plate, mix together peanuts, panko, black and white sesame seeds. Roll chicken breasts, 1 at a time, first in flour mixture, then in coconut milk mixture and finally in peanut mixture, coating well. In shallow baking pan, arrange chicken, seam side down and place in 350 degree F oven. Bake 30 minutes or until juices run clear.

For slaw:
In a large bowl mix together all ingredients and refrigerate.

To plate:
Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and cilantro.

Lemon Snowball Cookies

Ingredients:

1/2 cup butter (no substitutes), softened
2/3 cup sugar
1 egg
1/4 cup lemon juice
1 tablespoon grated lemon peel
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup finely chopped almonds
confectioners' sugar

Directions:

In a mixing bowl, cream butter, sugar and egg until well blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight.

Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350 degrees F for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top).

Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.

Healthy Apple Bundt Cakes

Ingredients:

3 apples*, cubed

2 cups flour

1/2 cup sugar

½ cup light brown sugar

1 teaspoon baking powder

1 tablespoon cinnamon

1 tablespoon allspice

1 tablespoon cloves

1 tablespoon cornstarch

2 teaspoons baking soda

½ teaspoon salt

25 ounces unsweetened applesauce

Directions:

Preheat oven to 350. In a large bowl, whisk together flour, sugar, brown sugar, baking soda, cornstarch, allspice, cloves, salt, cinnamon, baking powder and apples. Add applesauce and mix until thoroughly combined. Pour into lined or buttered and floured cupcake pans. Will make about 12 cupcakes or 6 mini bundt cakes. Bake 20 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack, removing from pan 5 minutes, then serve.

* I used Ginger Gold apples, but any apple suitable for baking would do.

Coconut Lime Macroons

Ingredients:

3 egg whites

2 cups sweetened coconut flakes

1/4 cup fresh lime juice

zest of 1 lime

Directions:

Preheat oven to 350. In a large bowl, combine all ingredients thoroughly. Form into small balls and place 1/2 inch apart on a lightly greased cookie sheet. Bake 12 minutes or until the edges are lightly browned. Cool on wire racks.

Gingerbread Waffles

Ingredients:

2 cups all-purpose flour (I substitute 1/2 whole wheat)

1 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1/4 cup sugar

3 eggs

1/2 cup molasses

1 1/2 cups nonfat buttermilk (or whatever milk you have)

8 Tbs melted butter

Directions:

1. Heat waffle iron.

2. Sift together flour, ginger, cinnamon, cloves, salt, baking soda, baking powder and sugar.

3. Whisk together eggs, molasses, milk and butter.

4. Pour into dry ingredients.

5. Mix until just combined.

6. Ladle about 1/3 cup of batter onto each section of waffle grid.

7. Bake about 5 minutes.

8. Place waffles onto a baking pan and place in a warm oven (about 200 degrees) until ready to serve.

Top with:

blended canned pears

whipped cream & fruit

sprinkle powdered sugar.

White Chicken Spinach Lasagna

Ingredients:

2 cups shredded mozzarella cheese
1 (10.75 ounce) cans condensed cream of mushroom soup
1 1/2 cups milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 egg
1 pint part-skim ricotta cheese
5-6 sliced green onions
1 tablespoon garlic
2 tablespoons olive oil
12 lasagna noodles, cooked and drained*
2 cups diced, cooked chicken meat
2 cups grated Parmesan/Romano cheese

Directions:

Preheat oven to 350 degrees F

Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, soup and milk and set aside. In another medium size bowl, combine spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all together.

Suate together the onions and garlic in olive oil until onions are tender. Mix into soup mixture.

In the bottom of a 13x9 inch baking dish, spread 1/3 of the mixture. Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and reserved 2/3 cup mozzarella cheese and Parmesan cheese.
Bake for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.

Others' tips:

*Do not pre-cook noodles, place overnight in fridge instead OR use pre-cooked noodles (3 for each layer)
Add mushrooms between last lasagna layer and cheese, top with pine nuts.

Saltwater Taffy

Ingredients:

2 cups sugar

1 1/2 cups light corn syrup*

1 cup water

1 teaspoon salt

1/2 teaspoon flavored extract (we used key lime extract)

3-4 drops food coloring (optional)

wax paper candy wrappers, about 1 1/4 inch by 3 1/2 inches

Directions:

Prepare two baking sheets by spraying them with nonstick cooking spray or lining them with sili-pats or greasing them with a thin layer of canola oil.

Preheat your oven to 200 degrees.Dissolve the salt in the water. Combine sugar, corn syrup, and salt water in a large saucepan. Bring to a boil, stirring continuously until sugar dissolves. Then continue cooking without stirring until candy reaches 260 degrees(hard-ball stage). If you were to drop a bit of the mixture into a cup of cold water it should form a solid but flexible ball at this stage.

Remove from heat immediately and stir in extract. Pour half (or more than half if you only want a thin stripe of color) of the mixture into a prepared baking sheet and place it in the oven to stay warm. Skip this step if you want solid colored or white candy.

Add food coloring to the remaining candy. Pour the candy out onto a heat-safe cutting board or sili-pat. Allow it to sit until it forms a thin “skin”, just a couple of minutes.Using a heat-safe scraper or spatula, begin spreading the candy out and pushing it back together. This will allow the mixture to cool to the point where you can pick it up without burning yourself.

Meanwhile, oil your hands with a bit of canola oil. As soon as the candy is cool enough to handle, pull it in long strands then fold the strand back onto itself and repeat, twisting and pulling, until it has a satiny finish and is opaque. Pull into a long rope about 1” thick. Place on the prepared baking sheet on the counter and remove the other batch of taffy from the oven.

Make sure you really, really stretch out the candy. The more you stretch, the softer it will be. Candy that is not stretched enough will be hard and difficult to chew.Repeat the above procedure with this batch. Twist the two strands together until they do not separate.Pull the twisted candy into long strips, 1/2-inch in diameter, and cut with oiled kitchen shears into pieces about 3 inches long. Alternately, twist into 1 inch wide strips then cut into 1/4 -1/2 inch chunks for coin-shaped taffy.

Allow to cool completely before wrapping individually in waxed paper by placing the taffy logs in the middle of the waxed paper then folding it over lengthwise and twisting the ends shut.Store in an air tight container.

*Note: I like to use HFCS-free corn syrup. It is a little more difficult to find (the ubiquitous Karo contains HFCS) but is available at some grocery stores, health food stores and I've actually had great success finding it at Asian grocery stores like H Mart. If you are using conventional corn syrup make sure it does not have vanilla added, I've found nearly all of the Karo other other common brands of light corn syrup have vanilla added.

Homemade Playdough

Koolaid Playdough

Ingredients:
2 1/2 cups flour
1 cup salt
3 teaspoons oil
2 cups boiling water
2 packages Kool aid

Directions:
Mix the dry ingredients. Add water and oil. Knead. Be careful because it is hot!Edible Peanut Butter PlaydoughIngredients:1/2 cup peanut butter1/2 cup honey1 cup powdered milkDirections:Knead until smooth.

Gingerbread Playdough

Ingredients:
1 cup flour
1/2 cup salt
2 tsp. cream of tartar
1 cup water
1 tsp. veg. oil
lots of cinnamon, allspice, ginger, nutmeg, whatever!

Directions:
Mix the dry ingredients. Play with the spices till you get the scent you want and the color. Mix water and oil together first and Then add them to the dry ingredients and stir. In a pot, cook the mixture for two to three minutes, stirring frequently. The dough will start to pull away from the sides of the pan and clump together. Take the dough out of the pan and knead the dough until it becomes soft and smooth. Allow to cool and store in an air tight container.

"Salt" Playdough (great for ornaments)

Ingredients:
2 cups plain flour
1 cup salt
1 to 1 1/2 cups cold water
2 tablespoons cooking oil

Directions:
Stir ingredients together. Knead well until it forms a soft ball. Line a baking tray with aluminum foil, make the shapes you want, and bake in the oven at 300 degrees or until hard (about one hour). You can use food coloring to color dough before you bake it, or paint it afterwards. For the best results, you should coat your items with a clear coat to make them last.No matter which recipe you choose...Pull out your cookie cutters, old pairs of school scissors, cover your table and enjoy some fun!

Chocolate Chip Pecan Cookies

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 C butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 generous cup chopped pecans

Directions:

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in choc chips and pecans. Drop by rounded tablespoon onto ungreased baking sheets. (I find they work best if you have time to refrigerate the dough awhile before baking).

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Crockpot Short Ribs

Ingredients:

1 can (about 14 oz) beef broth

1 cup chopped onion

2 small sweet potatoes, peeled, halved lengthwise and cut crosswise in 1/2-in.-thick slices

2 medium parsnips, peeled and diced (1 1/2 cups)

8 oz baby carrots

4 meaty beef short ribs (about 2 lb)

1/4 tsp pepper

3 sprigs fresh dill

1 can (14 1/2 oz) diced tomatoes in juice, not drained

Garnish: snipped dill

Directions:

1. Mix all ingredients except short ribs, pepper, dill and tomatoes in a 3-qt or larger slow-cooker. Top with short ribs, sprinkle with pepper, then add dill and tomatoes.

2. Cover and cook on low 7 to 9 hours until ribs are very tender. Spoon fat off surface. Serve in shallow soup plates; sprinkle with dill.

Soft Pretzels

Ingredients:
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water
3 cups all-purpose flour
1 cup bread flour
2 cups warm water
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt

Directions:
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

Combine 2 cups warm water and baking soda in an 8 inch square pan.

After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.

Bake at 450 degrees for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

http://lichtyfamilyblog.blogspot.com/2008/09/twisted.html

Red Lobster Cheddar Bay Biscuits

Ingredients:
2 cups Bisquick baking mix
1 cup cold milk
1 heaping cup grated sharp cheddar cheese

Melt together:
1/2 cup butter, melted
1 tablespoon dried parsley flakes
½ teaspoon garlic powder

Directions:
1. Preheat your oven to 400 degrees.
2. Combine Bisquick, cheddar cheese & milk in a bowl and mix by hand until incorporated.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using a large cookie scoop.
4. Bake for 10-12 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 1/2 C butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Makes one dozen biscuits.

To Die For Chocolate Bundt Cake

Ingredients:
1 chocolate cake mix
1 4-serving pkg instant chocolate pudding
1/2 C warm water
1/2 C canola or veg oil
1 C sour cream (not low-fat)
4 eggs
1 1/2 C mini chocolate chips

Directions:
Mix all ingredients together in a mixing bowl, choc chips last. Bake for 45 minutes on 350 in a greased bundt pan. Let cool 20 mins before removing from pan. Lightly dust with powdered sugar when cool.

Ultimate Grilled Cheese Sandwich

Ingredients:
18 spears (1 pound) grilled asparagus
1/2 cup prepared balsamic-garlic-olive oil vinaigrette
12 slices crusty sourdough bread
12 slices (6 ounces) fontina cheese
12 slices (8 ounces) fresh mozzarella cheese (from 4-ounce ovals)
1 cup (1 ounce) fresh basil leaves
1 cup (6 ounces) roasted red-pepper pieces 12 slices (6 ounces) provolone cheese
Extra virgin olive oil, as needed

Directions:
Toss grilled asparagus with vinaigrette and let stand covered and refrigerated, at least 2 hours before using. Reserve. Lay 6 slices of bread on clean, flat surface. Top each slice with (in order) 2 slices fontina, 3 marinated drained asparagus spears, 2 slices fresh mozzarella, 6 fresh basil leaves, 21/2 tablespoons red pepper, and 2 slices provolone. Top with second slice of bread and brush both sides of sandwich with olive oil. Heat a large nonstick skillet over medium heat and grill sandwiches on both sides until golden brown. Transfer to baking sheet and keep warm in 350-degree oven 8 to 10 minutes, or until heated through.

Havarti also makes a fabulous cheese for grilled/panini sandwhiches

* To distribute the butter more evenly, butter the bread, not the pan. This will help ensure a properly crisp sandwich.

* When using dense breads, slice them thinly so that the heat can penetrate and melt the cheese.

* Grate or shred rather than slice the cheese so it will melt faster.

* Press the sandwich with a spatula after it's been flipped to help even the spread of the cheese.

* Use a nonstick instead of a cast-iron pan; the sandwich is less likely to stick to the pan, which makes cleanup much easier.

Buttermilk Banana Bread

Ingredients:
1 3/4 C flour
1 t baking soda
2 large eggs
1/2 C veg oil
1 1/2 C sugar
1/2 t salt
1 t vanilla
3 very ripe bananas
1/4 C + 1 T buttermilk
1 C chopped walnuts (optional)


Directions:
Preheat oven to 325 degrees. I spray my loaf pan with Pam and put it in the fridge while I'm mixing so the coating sets to guarantee no sticking. I throw everything into my kitchenaid and mix up until nice and soupy then fold in the walnuts--big chunks are better. Bake for 1 hour and 20 minutes or when its done with the toothpick test. Cool on a wire rack.

Peanut Butter Cup Fancies

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup creamy peanut butter
1/2 cup butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
2 cups quartered miniature peanut butter cups (about 30 cups)
1/2 cup melted milk or semi-sweet chocolate chips for drizzling

Directions:
1. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. Cream the peanut butter and butter in a mixer. Add the sugars and beat until well combined. Add the egg and vanilla and mix until well combined. Slowly add the flour mixture and mix just until just combined. Stir in the peanut butter cups. Chill in the refrigerator for 1 hour, or until firm enough to handle.
3. Roll into large balls (about 1/3 cup each) and flatten on a baking sheet lined with parchment paper. Bake at 375 degrees for about 10-12 minutes, until just turning golden. Do not overbake! Cool slightly and transfer to wire rack to cool completely.
4. Drizzle cookies with melted chocolate.

Oatmeal Carrot Cookies

Ingredients:

3/4 c. butter
1 3/4 c. flour
3/4 c. packed brown sugar
1/2 c. granulated sugar
1 egg
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. ground cloves
1 tsp. vanilla
2 c. oatmeal
1 c. shredded carrots
1/2 c. raisins

Directions:
In a mixing bowl beat butter with electric on medium speed for 30 seconds or until softened. Add 1/2 of the flour, the brown sugar and granulated sugar, egg, baking powder, cinnamon, soda, cloves and vanilla; beat until combined scraping sides of bowl occasionally beat or stir remaining flour. Stir in oats, carrots and raisins if desired.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake in a 375 degree oven for 10-12 minutes or until edges are golden. Cool. Makes 4 dozen.

Blueberry Crumb Muffins

Ingredients:

Flavorless vegetable oil spray

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

½ cup milk

2 ½ cups fresh or frozen blueberries

Crumb topping:

6 tablespoons unsalted butter

¼ cup granulated sugar

¼ cup packed dark brown sugar

¾ teaspoon ground cinnamon

Pinch of salt

1 cup all-purpose flour

Directions:

Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.
Makes 12-15 muffins.

Ground Beef Tacos

*This recipe is an alternative to using pre-packaged Taco seasoning

Ingredients & Directions:

Heat in a medium skillet over medium heat:
2 tablespoons canola/veg oil

Add:3/4 cup chopped onion

Cook, stirring often, until softened, 4 to 5 minutes.

Increase the heat to medium-high and add:
1 pound ground beef

Cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 3 minutes.
Stir in:
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander (optional)
1/2 teaspoon salt

Cook, stirring, for 30 seconds.

Add:
1 8 oz. can tomato sauce
1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos OR just leave out the heat altogether)

Cook, stirring occasionally, over low heat for 10 minutes. Serve meat in taco shells (hard or soft) and your choice of toppings (I like avacado, shredded lettuce, tomatoes, & cheese)

Pumpkin Bars (Paula Deen)

Ingredients:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup oil)
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Homemade Samoas

Ingredients:
1 box shortbread cookies
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
1-4 cups toasted coconut (depending on how much you want)
1 cup chocolate chips

Directions:
(Optional) To make handling easier you can dip the bottoms of the cookies in melted chocolate first and let them sit to thoroughly dry.Place each shortbread cookie in cup of a greased muffin tin.In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.Heat to a full boil, stirring constantly with a wooden spoon.Boil 3 minutes, stirring constantly.Slowly pour in sweetened condensed milk, stirring constantly.Continue cooking over low heat until candy thermometer reaches 200-210 degrees.Remove from heat.Stir in vanilla.Beat until creamy.Immediately stir in toasted coconut and mix well.Spoon mixture by teaspoonfuls over shortbread cookies.Cool completely.Remove cooled cookies from muffin tin onto waxed paper.Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.Store in airtight container.

Roasted Butternut Squash

Ingredients:
2 Tbsp butter
2 lbs fresh butternut squash peeled and cut into chunks
1 1/2 Tbsp sugar
1/2 tsp salt
1/4 tsp ground cinnamon

Directions:
1. Heat oven to 400ºF. You’ll need a rimmed baking pan lined with nonstick foil.
2. Put butter in pan. Place in oven until melted. Remove pan from oven and add remaining ingredients. Toss to coat and spread into an even layer.
3. Roast 25 to 30 minutes, tossing once or twice, until squash is tender. Transfer to serving bowl.

Tuscan Tomato Soup

Ingredients:

1 jar (24 to 26 oz) marinara sauce

1 can (19 oz) cannellini beans, rinsed

1 jar (7 oz) roasted red peppers

2 Tbsp extra-virgin olive oil

1 clove garlic

1 3⁄4 cups chicken broth

1⁄4 cup thin strips fresh basil leaves

Freshly ground pepper, to taste

Directions:
1. Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth. Pour into a medium saucepan along with the broth. Stirring often, bring to a simmer over medium-high heat.

2. Remove from heat; stir in basil. Spoon into bowls; grind pepper on top.

Good served with Parmesan Toast:

Heat broiler. Line a baking sheet with foil. Place 12 thin slices French bread on foil; sprinkle each slice with 1 tsp grated Parmesan cheese. Broil 2 to 3 minutes until lightly toasted.

Donut Hole Acorns

Ingredients:
Plain or glazed doughnut holes

Chocolate frosting (or peanut butter)

Toffee bits (in the baking aisle by the chocolate chips)

Pretzels

Directions:
Frost 1/3 of the doughnut hole with chocolate frosting or peanut butter. Roll in toffee bits. Add a small piece of pretzel for the stem

Golden Potato Bake

Ingredients:
1 C sour cream
1/2 C half and half
1/4 C butter, melted
1/3 C chopped green onions
1 1/2 t salt
1 t ground black pepper
10 oz frozen, shredded has brown potatoes (1 30-oz bag)
8 oz sharp cheddar cheese, grated (2 cups)

Directions:
Heat oven to 400 degrees. Mix the sour cream, half and half, butter, green onions, salt, and pepper in a small bowl, stirring until well combined. Toss the potatoes with the cheese in a large bowl. Pour the sour cream mixture over the potatoes and cheese and mix until combined. Spoon the potato mixture into a 9x13 glass baking dish. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake until golden brown--45 minutes more. Remove from the oven and cool for 10 minutes. Serve warm.