Sweet-Potato Biscuits

Ingredients:
2 C. Bisquick baking mix
4 slices bacon, cooked and chopped
1 heaping teaspoon fresh chopped thyme leaves
1/2 cup milk
1/2 cup mashed sweet potato*
1 T. brown sugar
all purpose flour for dusting counter

Directions:
1. Preheat oven to 450 degrees and line a baking sheet with parchment paper. Dust a counter top lightly with flour.
2. In a medium bowl, combine baking mix, bacon, and chopped thyme. In a separate bowl, whisk together the sweet potato, milk, and brown sugar.
3. Pour wet mixture into dry mixture and stir until just combined.
4. Dump mixture out onto a floured counter and knead a few times just to finish mixing the dough.
5. Pat out into a circle about 1/2 inch thick. Cut biscuits and arrange them on a parchment-lined baking sheet.
6. Bake at 450 degrees for 8 - 10 minutes until just lightly browned on top
Yield: 8-10 small biscuits
* To make 1/2 cup of mashed sweet potatoes, I just peeled one smallish sweet potato, cut it into chunks, and boiled it for about 15 minutes until it was fork tender. I put the potato through a food mill, but you can mash it however you like. Just make sure that it’s tender enough not to leave little chunks in your biscuits! You could also mash a leftover baked sweet potato.

German Chocolate Cake

Ingredients:
Cake:
2 ounces semi-sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
6 T water
2 sticks unsalted butter, at room temp
1 1/4 C + 1/4 C sugar
4 large eggs, separated
2 C flour
1 t baking soda
1 t baking powder
1/2 t salt
1 C buttermilk, at room temp
1 t vanilla extract

Filling:
1 C evaporated milk
1 C sugar
3 beaten egg yolks
1 stick butter
1 t vanilla extract
1 C pecans, toasted and coarsely chopped
1 1/3 C coconut, toasted

Directions:
Preheat oven to 350
Butter or spray baking pan (9x13 or 2 9" rounds)
Melt both chocolates together with the 6 T water in the microwave. Stir until smooth, then set aside until room temp.
In a mixer, beat the butter, and 1 1/4 C sugar until light and fluffy, about 5 mins. Beat in the melted chocolate, then the egg yolks 1 at a time.
Sift together the flour, baking powder, soda and salt.
Mix in half of the dry ingredients into mixer, then the buttermilk and vanilla, then the rest of the dry ingredients.
In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the 1/4 C sugar until stiff.
Fold about 1/3 of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg whites visisible.
Pour the batter into the prepared cake pans, smooth the tops and back for about 45 mins or until a toothpick comes out clean. Cool cake completely.

Mix together the evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Heat the mixture and cook, stirring constantly until the it begins to thicken and coats the spoon (170 degrees). Mix in the pecans and coconut. Cool to room temperature (it will thicken).

Makes enough frosting to generously cover a 9x13 cake or 2 on top of each round.

Snowman Donuts

Stick a baby carrot into the center of a powdered donut. Make eyes and mouth with candies or chocolate chips.

Toasted Walnut Pasta

Ingredients:

3/4 cup chopped walnuts

1 clove garlic, minced

1 slice bread, crusts removed

2/3 cup 2% milk

1 ounce grated Parmesan, plus more for garnish

3 tablespoons olive oil

Salt and pepper

1 pound any flat short pasta

1/2 cup chopped Italian parsley, for garnish

Directions:

Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.Pour into a bowl, and set aside. Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it from sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed). Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

Kahlua Pork

Ingredients:
4-6 lbs boneless pork butt
1/2 bottle liquid smoke
Hawaiin salt or Kosher salt

Directions:
Cut slashes in pork and rub with salt. Pour liquid smoke over meat and wrap in foil. Refrigerate overnight. Put marinated pork in a crockpot with 1/2 C water. Cook on low for 8-10 hours. Shred to serve.

Cheesy Bread

Ingredients:
1 cup parmesan cheese (grated fresh)
I cup mayonnaise
1/4 cup minced onion

Directions:
Combine ingredients. Split French bread horizontally, spread mixture and sprinkle with paprika (if desired... the above picture is minus the paprika). Broil to crisp up. Enough for 2 loaves of French bread.

Chile Cheese Souffle

Ingredients:
10 eggs, beaten
1 Tbsp. baking powder
2 (4 oz.) cans chopped green chilies
4 cups grated cheddar cheese
1/2 cup flour
1/8 tsp. salt
1 pint small curd, cottage cheese
1/4 cup butter, melted

Directions:
Add eggs, flour, baking powder and salt together. Mix well. Add remainder of ingredients. Grease a 9 x 13 glass baking dish and pour mixture in. Bake in preheated 400 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 20 minutes or until a knife inserted in center comes out clean.

Raspberry Cream Cheese Coffee Cake

Pastry:
2 1/4 cups flour
1 cup sugar, divided
3/4 cup butter, chilled
1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
3/4 cup sour cream
2 eggs, divided
1 tsp. almond extract

Filling:
1 -8 oz. cream cheese, room temperature
3/4 cup raspberry jam
1/2 cup sliced almonds

Directions:
Grease and flour bottom and sides of a 9 inch springform pan.
In a large bowl, combine flour and 3/4 cup sugar. Cut in butter using a pastry blender or fork and work into coarse crumbs. Set aside 1 cup of crumb mixture.
Into remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and almond extract. Blend well.
Spread batter over bottom and 2 inches up sides of pan. Batter should be about 1/4 inch thick on sides.
In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well. Pour over batter in pan. Carefully spoon preserves evenly over cheese filling.
In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top.
Bake in a 350 degree oven for 45-55 minutes or until cream cheese filling is set and crust is golden brown. Cool for 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges.

Raspberry Tuxedo Brownie Squares

Ingredients:
1 package (21 oz.) brownie mix (9 x 13 size)
1/2 C seedless raspberry jam
2 C fresh raspberries, or frozen whole raspberries without syrup, thawed and drained, divided (I used 1 1/2 cups frozen for the dessert and then used 1/2 cup fresh to garnish the top)
3 squares (1 ounce each) white chocolate, melted and cooled slightly
2 packages (8oz.) cream cheese, softened
1/2 C powdered sugar
1/4 C milk
1 C heavy whipping cream, wh ipped to stiff peaks

Directions:
Preheat oven to 350 degrees. Lightly spray bottom of a 9 x 13 pan with nonstick cooking spray. Prepare and bake brownie mix according to package. Cool completely. Spread jam onto brownies. Reserve 1/2 cup of raspberries for the garnish, arrange the remaining 1 1/2 cups raspberries evenly over jam. Combine cream cheese and powdered sugar in medium bowl, mix well. Gradually whisk in melted chocolate and milk. Fold in whipped cream. Spread carefully over raspberries. Refrigerate 1 hour or until firm. Cut into squares. Garnish with reserved raspberries or chocolate curls. Store, covered in the refrigerator. Yields: 15 servings

Cinnamon Toast White Chocolate Pretzels

Ingredients:

1 bag (18 oz.) small pretzels
2/3 C oil
1/3 C granulated sugar
1 1/2 tsp. cinnamon
Extra cinnamon sugar for sprinkling
White chocolate for drizzling

Directions:
In microwave safe bowl pour in pretzels. Mix together oil, sugar and cinnamon in small bowl. Pour over pretzels and mix well, making sure to coat pretzels. Place in microwave for 2 minutes on high. Check after first minute as they might burn. Stir the mixture and continue cooking. Microwave for 1 minute more.
When out of the microwave, stir again to make sure they are all coated. Spread the pretzels onto two cookie sheets. You want a single layer of pretzels. While they are still hot sprinkle additional cinnamon sugar over the top. Melt white chocolate and drizzle over the top of pretzels. Once white chocolate hardens put into air tight containers.

Peppermint Bark

Ingredients:

1 lb dark chocolate, chopped
1 lb white chocolate, chopped

A drop of peppermint oil

12 peppermint candy canes, crushed (about 1 cup)

Directions:
Melt the dark chocolate and pour onto a jelly roll pan lined with aluminum foil or a silpat. Spread evenly to desired thickness. Place in refrigerator to harden. Sift peppermint candy to separate the large chunks from the peppermint sand. Melt the white chocolate. Stir in peppermint oil. Make sure it is only a drop.

When cooled, fold the peppermint sand into the white chocolate taking care not to overmix (and getting pink chocolate instead). Remove dark chocolate from the refrigerator and spread the white chocolate on top. Sprinkle the peppermint chunks evenly over the white chocolate and gently press the pieces into the layer. Refrigerate until hardened. Break the bark into pieces.

Pistachio Cranberry Icebox Cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon finely grated fresh orange zest
1/2 cup shelled pistachios, coarsley chopped
1/3 cup dried cranberries (or cherries)
1 large egg, lightly beaten
1/4 cup decorative sugar (preferably coarse)

Directions:
Make dough:
Stir together flour, cinnamon, and salt in a bowl.
Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.

Slice and bake cookies:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.
Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.
Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.

Prosciutto, Fontina, Spinach, and Chicken Roll-ups

Ingredients:
1 1/2 oz prosciutto, cut into 10 pieces
1 1/2 teaspoons minced fresh rosemary
1 tsp garlic powder
10 small slices fontina cheese
15-20 fresh spinach leaves
10 chicken breast halves, pounded thin
1 cup Italian seasoned bread crumbs
1/2 cup all-purpose flour
3/4 cup All Whites ( liquid egg whites)
2 tablespoons olive oil
2 cups chicken stock

Directions:
1. Place flour in a shallow dish. Combine bread crumbs, minced rosemary, and garlic powder, in another shallow dish. Pour egg whites into a third shallow dish.
2. Lay a thin chicken breast half on a cutting board and at the top of the breast, layer a small piece of prosciutto. Cover the proscuitto with fontina cheese and lay a 1-2 spinach leaves on top of the cheese. Very carefully, roll the chicken up, as tightly as you can and secure it with a toothpick.
3. Dip the chicken roll in the flour, then the egg white and finally the bread crumbs, rolling it around, to make sure that it is completely covered. Place the completed roll on a plate and repeat process with remaining chicken breast halves and other ingredients.
4. When all your chicken pieces are rolled, heat 1 Tbls olive oil in an electric skillet, heated to medium-high heat. Place 5 of the rolls in the oil and let brown, turning quickly, so all sides are evenly brown. When all sides, top and bottom are brown, add 1 cup of chicken stock to the pan and cover.
5. Let cook, until chicken is cooked through, adding more chicken stock, if necessary, 10-15 minutes. To check for doneness, cut one of the rolls in half to make sure the thicker part of the chicken rolls are cooked through.
6. Remove chicken rolls from the dish and serve.

Baked Apple French Toast

Ingredients:
1 C. brown sugar
4 T. minute tapioca
1 C. butter
4 eggs
2 T. corn syrup
1 T. vanilla
9 slices rustic country bread
1 C. milk
4 C. tart apples

Directions:
Microwave brown sugar, butter, corn syrup for 2 ½ to 3 minutes. Whisk until combined. Pour into an oven proof dish. Distribute the apples atop the brown sugar mixture and sprinkle the apples with tapioca.Combine eggs, milk and vanilla in a deep dish and dip bread into mixture.
Place bread on top of apples and refrigerate overnight.Bake at 350° uncovered for 30 to 40 minutes.

Sweet Potato Chips

Ingredients:
2 medium sweet potatoes (leave the skins on)
Cooking Spray
salt and pepper to taste

Directions:
Slice potatoes to about 1/8" thickness. Spread out in a single layer on a baking sheet that has been sprayed with cooking spray. Lightly spray the tops of the potatoes with cooking spray too. Sprinkle with seasonings. Bake at 425 for 15-25 minutes. Start checking the chips at about 15 minutes. Remove chips that are browning.

Parmesan Potato Pancake

Ingredients:
2 tablespoons olive oil, plus 1 tablespoon
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan
1/2 cup chopped fresh basil leaves

Directions:
Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

Gruyère Potatoes

Ingredients:
1 tablespoon butter
1 cup whole or 2 percent milk or cream or half-and-half
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Pinch ancho chile powder
Pinch nutmeg
2 pounds Yukon Gold potatoes , peeled and sliced into 1/2-inch-thick rounds
3 tablespoons whole grain mustard
1 cup shredded Gruyere

Directions:
Preheat oven to 400°F. Butter a shallow 2-quart gratin pan or ceramic baking dish.In a large saucepan, combine milk, salt, pepper, chile powder, and nutmeg. Heat to boiling over a medium-high flame. Add potatoes and return to a boil; simmer a few minutes until mixture thickens slightly. Remove pan from heat; stir in mustard.With a slotted spoon, transfer half the potatoes to gratin dish; place in an even layer. Sprinkle with 1/2 cup Gruyère. Top with remaining potatoes; pour milk mixture over potatoes and sprinkle with remaining 1/2 cup Gruyère. Bake 40 minutes, until potatoes are tender and top is golden.

Christi's Deluxe Chex Mix

Ingredients:
1 cup butter
1 teaspoon seasoning salt
1/2 teaspoon onion powder
3/4 teaspoon garlic powder

3 cups wheat Chex cereal
3 cups corn Chex cereal
3 cups rice Chex cereal
1 1/2 cups mixed nuts (no peanuts)
1 1/2 cups pretzels

1 bag peanut Holiday M&Ms

Directions:
Pre-heat oven to 250 degrees.
Combine the cereal, mixed nuts and pretzels in a large roasting pan. In a pourable dish (I used a glass measuring cup) melt the butter then add in the salt and spices. Stir until evenly incorporated. Pour over the cereal mixture and use a spatula to evenly coat the butter mixture on the cereal. Bake for 1 hour, stirring every 15 minutes.

Remove from the oven and after it has cooled, add in the peanut M&Ms.

Hot Fudge Sauce

Ingredients:

2 C chocolate chips (your choice - dark, semi sweet or milk)
1 can (1 1/3 C) evaporated milk
1/2 C butter
2 C powdered sugar
1 tsp vanilla

Directions:

Melt chips, butter, milk and powdered sugar. Bring to a boil. Cook for 4 minutes - stirring constantly. Take off heat and allow to thicken. Add vanilla.

Great gift idea!

Lollipop Cookies

Ingredients:
3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks

Directions:
In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.Preheat oven to 350 degrees. Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

Cran-Orange-Nut Bread

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

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

Bakerella's Yellow Cake

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

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

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

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

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

Cheesy Ranch Chex Mix

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

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

Chocolate Cherry Chunkers

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

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

Velvety Squash Soup

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

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

Cinnabon™ Knock-off Cinnamon Rolls

Ingredients:

Rolls:

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

1 c. warm milk (105º to 110º F.)

1/2 c. granulated sugar

1/3 c. butter, melted

1 tsp. salt

2 eggs

4 c. all-purpose flour

Filling:

1 c. packed brown sugar

2 1/2 TBS. cinnamon

1/3 c. butter

Icing:

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

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

1 1/2 c. powdered sugar

1-3 TBS. whole milk

1/4 tsp. vanilla

1/8 tsp. lemon extract

Directions:

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

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

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

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

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

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

Claim Jumper Mashed Potatoes

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

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

Tomato & Cucumber Salad

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

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

Buttery Cashew Brittle

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

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

Marshmallow Caramel Rice Krispy Treats

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

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

Cake Mix Cookies

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

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

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

Dijon Pecan Talapia

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

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

Fried Green Tomatoes

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

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

Apple Nut Pancakes

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

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

Cheesy Chicken & Broccoli Bake

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

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

Tuscan Ravioli With Basil Cream

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

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

Shrimp in Ginger Butter Sauce

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

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

Honey Lime Chicken Enchiladas

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

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

California Chicken Marinade

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

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

Chicken Rolls

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

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

Easy Donuts

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

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

Peppermint Cupcakes

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

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

Potato Rolls

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

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

Creamy Herbed Potatoes

Ingredients:
4 to 5 russet potatoes
1 stick (1/4 pound) butter
1 medium onion, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup whole milk (half & half works, too)
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1/2 teaspoon finely chopped sage
Parmesan cheese

Directions:
Preheat oven to 350 degrees.
Slice potatoes very thinly. Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.Add cream cheese to the pan and stir to melt.Pour in cream and milk, stirring to combine. Season with plenty of salt and pepper, then add chopped herbs.Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese and bake for 45 minutes, or until bubby and…bubby. Allow potatoes to sit 15 minutes before serving.

Mini Barbecue Chicken Sandwiches

Ingredients:

4 English muffins, preferrably whole grain, split and toasted
2 tablespoons mayonnaise or ranch dressing, regular or low-fat
8 paper thin red onion slices
2 cups fully cooked chicken
8 tablespoons smoky barbecue sauce
1 cup sharp cheddar cheese, grated

1 tablespoon chopped cilantro

Directions:
Preheat broiler. Line cookie sheet with foil. Spread toasted muffins with mayonnaise and place on prepared baking sheet. Top muffins with onion slices and chicken. Drizzle each half with a tablespoon of barbecue sauce. Sprinkle with cheese and broil until cheese is melted and bubbly. Sprinkle with cilantro and serve.

Dry Caramel Corn

Ingredients:

1 cup butter

1/2 cup corn syrup

4 quarts of air popped corn

2 cups brown sugar

1 teaspoon salt

1 teaspoon vanilla

Directions:

Preheat oven to 250F.

Pop popcorn using your air popper. Spread popcorn out onto two large baking sheets. Make sure it is evenly spread between the two pans.
Melt butter in a saucepan over medium heat. Add in sugar, corn syrup and salt; stir until well combined. Bring to a boil, stirring constantly with a wooden spoon. Once the mixture comes to a rapid boil, let it boil for 5 minutes without stirring. Gradually pour the caramel mixture over the popped corn, mixing well on the pans. You can do this in a bowl but why dirty more dishes? I do it right on the pans. Bake in preheated oven for about 30 minutes, make sure you stir it often. Maybe every ten minutes or so. Remove from pan and break into pieces.Store in an air-tight container.
You can jazz it up by drizzling it with white, dark, or milk chocolate. Sometimes I add in M and M’s or Milk Duds. For the holidays throw in Craisins, almonds, and drizzle it with white chocolate.

Chocolate Hazelnut Cookies

Ingredients:

1 1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup butter, softened

1/2 cup Nutella

1/2 cup sugar

1/2 cup brown sugar

1 egg 1 teaspoon vanilla extract

Drop of hazelnut extract or 3/4 cup chopped toasted hazelnuts*

Directions:
Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and drop of hazelnut extract if you are using it and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.

Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Bake until lightly golden around the edges, about 10 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.

*To toast hazelnuts-spread nuts on a baking sheet lined with parchment or a Silpat. Bake for about ten minutes at 350 degrees. Stir them a couple of times while they are baking.

Souper Salad Fettucine Salad

Ingredients:
8 oz. Fettuccine
1/2 C. Light Mayo (NOT Miracle Whip)
1/2 C. Frozen Corn
1/4 C. scallions, chopped
1/4 C. Grated Parmesan Cheese
1/2 tsp. Garlic Powder
1 tsp. Fresh Cracked Pepper
Salt to taste

Directions:
Cook pasta according to directions. Drain. Mix pasta and corn in a bowl. Mix together the mayo, cheese, garlic powder, onions and pepper. Combine the pasta, and sauce, and mix well. Salt to taste. This is best if refrigerated for a couple of hours before serving.

Grilled Chicken with Tangy Peach BBQ Sauce

Ingredients:
1 cup peach preserves
1 cup ketchup
4 tablespoons honey
2 tablespoons Worcestershire sauce
1 lb. boneless, skinless chicken

Directions:
Preheat grill for medium hot cooking. Combine all ingredients (except chicken) in a small saucepan. Bring to a boil, reduce heat and simmer. To avoid cross contamination, set aside half the sauce for serving with the cooked chicken. Pour some of remaining sauce on chicken and continue to baste with sauce while grilling. Grill chicken for four to six minutes per side, depending on thickness, basting frequently with sauce. Serve with extra peach barbecue sauce.

Molasses Whole Wheat Mini Loaves

Ingredients:

1 cup boiling water

1 cup old fashioned oats

1 tablespoon butter

1 and 1/2 teaspoons salt

1/2 cup molasses

2 and 1/4 teaspoons active rise yeast

1/2 cup very warm water

2 and 1/2 cups whole wheat flour

2 cups all purpose flour, plus more as needed

a bit of butter and oats for the tops of the loaves

Directions:

In a large bowl, combine water, oats, butter, salt, and molasses. Stir and set aside until warm, about 30 minutes. In a separate small bowl, proof yeast with water. (Basically, mix the two together and make sure the yeast has risen significantly after ten minutes. You can throw in a pinch of sugar for good measure.) Add yeast mixture, and flour a little at a time to molasses mixture. A free stand mixer with a dough hook is handy here, but not necessary. If you're making the bread by hand, stir in as much flour as you can, then remove the dough to a board and knead in the additional flour to form a smooth dough.

Place the dough in a bowl, cover with saran wrap and let rise until doubled, about 1 and 1/2 hours. Punch down dough, transfer to 6 lightly greased miniature loaf pans. (You can use 2 standard sized loaf pans; bake for one hour.) Let rise, covered for 45 minutes. Preheat oven to 350 degrees. Bake loaves for 25-30 minutes. Let cool for 10 minutes and remove from pans. Brush the loaves with butter and sprinkle with a bit of oats. This bread is at it's best warm with butter and honey.

Key Lime Coconut Bars

Ingredients:
Cookie Base:
1 and 1/4 cups flour
1/2 teaspoon ground ginger
1/2 cup salted butter, softened
1/4 cup sugar
Filling:
3/4 cup sugar
2 eggs
3 Tablespoons key lime juice, or regular lime juice, or bottled lime juice
1 teaspoon lime zest
2 tablespoons flour
1/2 teaspoon baking powder
2 drops green food coloring, if desired
Frosting:
2 tablespoons lime juice
1 tablespoon butter
1 teaspoon vanilla
about 2 cups powdered sugar
milk, if needed
1/2 cup sweetened coconut, toasted
lime slices, for garnish

Directions:
Preheat oven to 350. In a medium bowl, combine flour, ginger, butter and sugar. Pat into greased 8 inch square baking dish. Bake for 20 minutes, or until lightly browned at edges. Meanwhile, wipe out same bowl with a paper towel, and put in sugar and eggs. Whisk until smooth, about two minutes. Stir in juice, zest, flour, and powder. Add in food coloring if desired. Pour over hot crust and bake an additional 20 minutes, or until no longer jiggly in center. Cool completely. Make frosting by stirring together juice, butter, and vanilla. Add powdered sugar, stirring in milk, if needed to make spreadable frosting. Frost bar cookies and sprinkle with coconut and garnish with limes. Makes about 16 bars.

Strawberry Cream Cheese Danish

Ingredients: (makes 2 braids)

For the dough

1 ounce fresh yeast or 1 tablespoon active dry yeast

1/2 cup whole milk

1/3 cup sugar

Zest of 1 orange, finely grated

3/4 teaspoon ground cardamom

1-1/2 teaspoons vanilla extract

1/2 vanilla bean, split and scraped

2 large eggs, chilled

1/4 cup fresh orange juice

3-1/4 cups all-purpose flour

1 teaspoon salt

For the butter block

1/2 pound (2 sticks) cold unsalted butter

1/4 cup all-purpose flour

Directions:

DOUGH

Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK

1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.

2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.

3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.

4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

Cilantro Honey Lime Grilled Chicken

Ingredients:
1 lb. boneless, skinless chickens
1/3 cup lime juice plus 1 teaspoon lime zest
4 tablespoons olive oil
4 cloves minced garlic, or 1 teaspoon garlic powder
1 chopped jalapeno or serrano pepper, optional
1 teaspoon each salt and pepper
2 tablespoons honey
1/3 cup chopped cilantro, leaves and tender stems

Directions:
Rinse chicken and pat dry. In a small bowl, whisk together lime juice, zest, olive oil, garlic, jalapeno, salt and pepper and honey. Set aside two tablespoons of mixture. Pour remaining mixture into zip top bag. Add chicken and cilantro and squish bag to coat. Marinate for at least 1 hour and up to 12 hours. Grill (or broil) chicken over medium high heat, about four minutes per side. Let rest for five minutes. Drizzle with reserved marinade and serve.

Fire Roasted Tomato Salsa

Ingredients:
1/4 medium white onion, coarsely chopped
1 clove garlic, chopped
1 hot chile pepper, such as serrano (you can use just a tiny bit if you don't like too much heat)
1 (14 ounce) can diced fire roasted tomatoes, undrained
1/2 cup cilantro, leaves and soft stems
juice of one lime
sea salt, to taste

Directions:
Place the ingredients in the bowl of a blender or food processor in the order listed. Process until smooth, or chunky, depending on preference. This salsa tastes best within the first two days it is made.