Marbled Almond Roca

INGREDIENTS:

1/2 cup slivered almonds
1 cup butter or margarine
1 cup sugar
3 tablespoons boiling water
2 tablespoons light corn syrup
1/2 cup semisweet chocolate chips
1/2 cup vanilla baking chips

DIRECTIONS:

Sprinkle almonds on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300 degrees F for 15 minutes or until toasted and golden brown; remove from the oven and set aside. In a saucepan over low heat, cook butter and sugar for 5 minutes. Add water and corn syrup. Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300 degrees F (hard-crack stage). Quickly pour over almonds. Sprinkle chips on top; let stand for 1-2 minutes or until melted. Spread and swirl chocolate over candy. Cool completely; break into pieces.

Tortilla Soup

You guys are going to love this recipe. It's my new favorite because it's so DANG EASY! This was given to me from Mikail Roberts.

Tortilla Soup by Linda Smith Ingredients:

1 lb. cooked chicken or browned hamburger meat (I usually use one can of canned chicken)
2 cans Cream of Chicken Soup
1 can chicken broth
1 can corn
1 can Ranch Style Beans
1 can black beans, rinsed
1 can Ro-Tel

Combine all of the above ingredients and simmer on medium heat to a boil. Pour over chips and sprinkle cheese on top.

Now for Mikail's 2 cents:
I try to get the low sodium versions of all the canned stuff. There is enough salt on the chips. Also, we have tried thinner restaurant style chips and they get too soggy. Tostitos are the best. The cool thing about this recipe is that you can "customize" it. You can add chunks of avocado, or even a dollop of guac on top after you serve it. You can add cilantro or let it chill and use it as a dip. It also doesn't matter if you like more corn, or more beans, although if you take any of the ingredients out, it will change the flavor. It also keeps really well in the fridge. Although we usually eat it so fast it never is in the fridge more than 24 hours or so. So there you go ladies. Sorry it took so long.

Lime French Toast

My mom makes this for special occasions and it is always delicious!! You must prepare it the night before and bake the next day for the best flavor.

1/4 c. butter
1/4 c light corn syrup
4 TB frozen limeade concentrate*
1/2 c light brown sugar, packed
Zest of 2 limes
1 1/2 c. milk
5 eggs
1 TB vanilla
Dash of salt
1 loaf French bread cut into 1” slices

Spray lightly a 9X13 baking dish with non-stick spray.

In a medium saucepan, over low heat, place the butter, brown sugar, syrup, limeade and zest. Cook until butter and sugar have barely melted (3-5 minutes). Pour into the baking dish.

In a bowl, mix eggs, milk, vanilla and a dash of salt.

Arrange the bread slices in one layer over the syrup mixture and pour the egg mixture over the bread. Cover and refrigerate overnight.

Half hour before baking, remove the French toast dish from the refrigerator.
Bake at 350 degrees, uncovered, for 35 minutes or until golden brown.

Serve with whipping cream and strawberries.

VARIATION:
* Instead of frozen limeade, use 1/3 cup of key lime juice and 3 TB of sugar

Pumpkin Bread

Ingredients:
1 (15oz) can of pumpkin puree
4 eggs
1/2 c vegetable oil
1/2 c applesauce
2/3 c water
3 c white sugar
3 1/2 c all purpose flour
2 tsp baking soda
1 1/2 tst salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger

Directions:
1-Preheat oven to 350 degrees. Grease and flour three 7x3 in loaf pans. ( I used smaller pans, and one large pan, just adjust the batter to whatever size you want to use)
2- In a large bowl, mix together pumpkin puree, eggs, oil, water, applesauce & sugar until well blended (be careful will splatter!!)
In separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves & ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3- Bake for about 50 minutes. Loaves are done when toothpick inserted in center comes out clean.

Cinna-Spin Cookies

Cookies

1 Pouch Betty Crocker sugar cookie mix

1/2 tsp ground cinnamon

1/2 cup butter or margarine, softened

1 egg slightly beaten

1 T ground cinnamon

Glaze

1 cup powdered sugar

2 T milk

1/4 tsp vanilla

1- Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms. On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long.

2- Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape.

3- Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.

4- Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

5- In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.

Freestyle Apple Tart

1 ready-to-use refrigerated pie crust (1/2 of 15 oz pkg.)

4 oz. (1/2 of 8 oz pkg.) Philadelphia Cream Cheese, softened

3 red and/or green apples (1 1/4 lb), thinly sliced

1/4 cup sugar

2 Tbsp flour

1 tsp. cinnamon sugar

1 cup thawed Cool Whip Whipped Topping

1 - Heat oven to 450. Line 9 Inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center.

2- Toss apples with sugar and flour; spoon over cream cheese.

3- Fold crust partially over apples. Sprinkle with cinnamon sugar. Bake 25 min., covering loosely with foil for last 5 in. Cool. Serve with whipped topping. Refrigerat leftovers.

Sweet Pork Burritos or Salad (Costa Vida Style)

Tried these, LOVE them, and they are so much cheaper than a trip to the restaurant! It makes a TON (like 12-15 burritos) so you can freeze some for later too. Also, it ends up being between $1.50-$2.00 per burrito verses $6.99 in the restaurant! These are very similar to the real thing, which would have been nice to have this recipe in TX since they don't have a Costa Vida or Cafe Rio in San Antonio!!

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To make a Sweet Pork Burrito...

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Add the following to your tortilla

1. Black or Pinto Beans (we just bought Bush's Black Beans in a can)
2. Cilantro Lime Rice (recipe below)
3. Sweet Pork (recipe below)
4. Green Chile Enchilada sauce (just buy a can from the store)
5. Mozzarella Cheese (We used the Mexican Blend Cheese from Kraft)

Smother with additional sauce and cheese if desired.

Put it in the oven or microwave to melt the cheese.

And on the side (if you want to):
Green Leaf Lettuce
Pico de Gallo

SWEET PORK MEAT:

4 lb. pork roast (make sure it's the butt/rump roast)

I made the roast the day before to cut back on time the day of making these

2 cups brown sugar

1 (12-14 oz.) jar salsa

1 can Coke (12 oz.)

Place roast in crock pot, fill half way with water and cook for 6-8 hours on high

Discard water and shred meat; return to the crock pot

Combine sugar, salsa, and coke in a separate bowl.

Add mixture to the meat in the crock pot.

Cook an additional 3 hours. Stir occasionally.

CILANTRO LIME RICE:

2 cups rice

4 cups water

1/2 cup lime juice

chopped cilantro (use about 1/4 of the bunch)

Add everything to a pot and cook according to package directions

***SALAD***SALAD***SALAD***SALAD***

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Do everything you did above, except instead of making a burrito, add it to some green leaf lettuce and make the following dressing...

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TOMATILLO RANCH DRESSING

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In a blender combine:

1 Buttermilk Ranch Mix packet

2 cups mayo

2 cups buttermilk (or 1 cup sour cream and 1 cup milk)

2 tomatillos

1 jalapeno, seeded

1/2 - 1 bunch cilantro

1 Tbs lime juice

1 clove garlic, crushed

(I didn't add garlic and it still tasted YUMMY!!)

5 MINUTE COFFEE CUP CHOCOLATE CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons chocolate chips ( optional )
3 tablespoons oil
a small splash of vanilla extract
1 coffee mug

Add dry ingredients to mug and mix well
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips ( if using ) and vanilla extract, and mix again.

Put your coffee mug into the microwave for three minutes at 1000 watts.
(vary the time just a little either way according the the wattage of your microwave ) The cake will rise over the top of the mug, but don't be alarmed.

Allow to cool and tip out onto a plate if desired.
EAT! ( This can serve 2 if you want to feel sightly more virtuous ).

Why is this the most dangerous cake recipe in the world? Because now we are only 5 minutes away from chocolate cake at any time of the day or night!!!

Tiffany's Pumpkin Pie Cake*

1 Yellow cake mix (hold out 1 cup)
1 egg
1/2 cup butter; softened

--Mix and press in 9x13 pan

1 (30oz) can pumpkin
1 c. sugar
1 tsp. salt
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. cloves
2 1/2 c. evaporated milk

--Mix and pour the above mixture over the cake

Topping:
1 c. "reserved" cake mix
1/4 c. butter; softened
2 Tbs. sugar

--Cut together and sprinkle over pumpkin mixture

Bake at 350 degrees for 60-70 minutes. Do NOT over bake. It will thicken more when it cools.

Serve with whipped cream.

*Tiffany Caraway's recipe stolen from the greatest ward cookbook ever...Leon Valley 2004!!!

Zucchini Pineapple Jam

Ingredients:

6 cups seeded, shredded, peeled zucchini
6 cups sugar
1/2 cup lemon juice
1 can (20 ounces) crushed pineapple, undrained
1 pkg. (6 ounces) strawberry gelatin

In a large kettle, bring zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from heat. Skim off any foam; fill jars or plastic containers. Cool before covering wth lids. Refrigerate up to 3 weeks.

Yield: 8 1/2 cups

Amish White Bread

2 cups warm water
2/3 cup white sugar
1 Tbsp. and 1 1/2 tsp. active dry yeast (or 2 pkgs. Rapid Rise yeast**)
1 1/2 tsp. salt
1/4 cup vegetable oil
6 cups bread flour

In a large bowl, dissolve sugar in warm water. Add yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Work in 5 to 6 cups flour. Knead dough on a lightly floured, level surface. Cover with a damp cloth. Allow to rise until doubled, about 1 hour.

Punch down dough. Knead for a few minutes, and divide in half. Shape into loaves and place into two well-oiled 9x5 loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees for 30 minutes.

**Rapid Rise yeast should be mixed into the dry ingredients. When using it, you may omit one rising but allow ten minutes for the dough to rest after kneading.

Mouth-watering slow-cooked beef short ribs

Ingredients:

3-4 lbs. beef short ribs, browned
1 c. beef broth
2 Tbsp. ketchup
2 Tbsp. apple cider vinegar
1 tsp. minced garlic
1 chopped onion
1/2 tsp. horseradish
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
1/2 Tbsp. beef base (or 2-3 beef bouillon cubes)
1 tsp. sweet leaf basil
1 Tbsp. molasses

Combine everything but the ribs in a skillet and bring to a boil. Place ribs in slow cooker. Pour sauce over ribs and cook on low for 6-8 hours until the meat is falling off the bones.

If desired, add potatoes and carrots a couple of hours before serving, then remove the ribs and vegetables when done and use 1/4 c. flour/water slurry to thicken the juices for gravy.

Scented Play Dough

2 cups flour
1 cup salt
4 tsp. cream of tartar
2 small packets Kool-aid (see list at bottom for color suggestions)
2 cups water
4 Tbsp. vegetable oil

Heat oil over medium heat. Mix dry ingredients together, then add water. Pour mixture into oil and stir over low heat constantly until it forms a ball. Remove from heat and let cool. Knead.

Red-Cherry Kool-aid
Green-Strawberry Kiwi Kool-aid
Yellow-Yellow food coloring
Purple-Grape Kool-aid
Pink-1/2 pkg. cherry Kool-aid
Blue-Berry Blue Kool-aid
Orange-Orange Kool-aid

Nancy's Bread Sticks

Ingredients:

1 Tbsp. Yeast
2 Tbsp. Sugar
3 cups Flour
1 1/2 cup warm water
1/2 tsp. Salt


Dissolve yeast in warm water. Mix and knead all ingredients in bread mixer for 3 minutes. Let rest for ten minutes.

Melt 1 cube butter and pour onto baking sheet. Roll dough into a rectangle (same size as cookie sheet). Cut in 1: x 4: strips. Roll in butter and place on baking sheet. Sprinkle with garlic salt and parmesan cheese. Let rise 15 minutes. Bake at 350 degrees for 15-20 minutes.

Party Potatoes

Ingredients:

1 bag frozen shredded potatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup sour cream
1 cup shredded cheddar cheese
salt, pepper, garlic powder to taste
crushed corn flakes or bread crumbs

Heat oven to 350 degrees. Mix everything but the corn flakes together and pour into a greased 9x13 pan. Cover with foil and cook for 55 minutes. Remove foil and sprinkle corn flakes or bread crumbs. Return to oven and bake for an additional 5 minutes.

Honey Wheat Bread

INGREDIENTS

* 1 (.25 ounce) package rapid rise yeast
* 1 teaspoon white sugar
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 (12 fluid ounce) can evaporated milk
* 1/4 cup water
* 1/4 cup melted shortening
* 1/4 cup honey
* 2 teaspoons salt
* 2 cups whole wheat flour
* 3 cups bread flour
* 2 tablespoons butter

DIRECTIONS

1. Dissolve yeast and sugar in 1/2 cup warm water.
2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add white flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Perfecto Pesto Pizza

DOUGH:
Dissolve in 2 cups of very warm water: 1 Tbsp yeast and 1 Tbsp Fructose/Sugar.
Let the yeast begin to activate before adding the rest for a really soft dough.

Add in: Salt, Pepper, Basil, Oregano, and Garlic Powder (to taste, about 1/4 to 1/2 tsp. of each)

Then add: 4 Tbsp. Olive oil and about 4 1/2 cups of flour.
Mix well to make a smooth dough, add more flour if needed.

Divide into two balls.

Pesto Spread:
2 c. fresh basil
8 cloves fresh garlic, minced
1 tsp. salt
1/3 c. olive oil
1 c. Parmesan cheese
1 tsp. lemon juice (to keep the color nice in case of leftovers)

Also, you will need 5-6 tomatoes and mozzarella cheese (about 1 lb, shredded).

Grease your pizza pans with olive oil. Spread one ball of dough on each pan, all the way to the edges. Then, spread half of the pesto mixture on each crust, leaving the edges clear. Slice the tomatoes deli style (horizontally) to end up with round slices. Layer tomatoes on top of the pesto. Sprinkle with mozarella cheese.

Bake at 375 for 20-25 minutes, when cheese is just starting to turn golden. Enjoy!

Black Forest Torte

This is a Pampered Chef recipe that I love! It is really yummy and really, really pretty, and easy.

1 package of devils food cake mix
1 c. sour cream
1 8 o.z. container of frozen whipped topping
3/4 tsp. almond extract, divided
1 small package of white chocolate instant pudding
1 can (21 o.z.) can of cherry pie filling
1/4 cup slivered almonds

Preheat oven to 350 degrees. Spray cake pans with cooking oil. Prepare cake mix according to package directions; pour batter in pans and Bake according to package directions. Cool completely.Combine sour cream, whipped topping and 1/2 tsp. of almond extract. Mix thoroughly, and add pudding mix (just the powder, do not add milk) and mix again. Spread a portion of this mixture on top of one of the layers of cake.

In a small mixing bowl mix the cherry pie filling and 1/4 tsp. of almond extract. Spread half of the cherry mixture on top of the cream layer.Next place the second layer on top. Now, pipe (with your cake decorating supplies) around the edge of the top cake layer (depending on your tip you may have to do a couple of rows around the cake). Fill in the center with the rest of the cherry pie filling. Sprinkle the top of the cake with the slivered almonds just before serving. There you go! So beautiful, and sooooo good.

Hi Jaime Thank you for including me. I am so computer illiterate that I am not sure I am doing things right with this. If you would also include my sister. She is robynbjacob@yahoo.com I told her about your sight and she is interested as well. 

Enchiladas

Ingredients:

* Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
* 12 corn tortillas
* 1 medium onion, chopped
* 1 clove of garlic, minced
* 1 cup of salsa
* 3 Tbsp of tomato paste
* 1 cup water
* 1 cup of canned crushed tomatoes (preferably fire roasted)
* Olive oil
* 1 lb of jack cheese, mild cheddar or longhorn or any mild yellow cheese, grated
* A handful of cilantro
* 1 cup of sour cream
* Half a head of iceberg lettuce

Directions:

1. Preheat oven to 350 degrees F.

2. In a large fry pan at high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

2. Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.

3. Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

4. Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish.

Serves 4.

**Note: For a yummy variation, try adding some cooked, shredded chicken or ground beef to the center of the tortillas before rolling them up!

Hearty Potato Soup

This soup is very good and turns out great every time. If I need to stretch the servings for more guests, I just add an extra potato or two. I also add a few more spices to mine-see asterisk below.

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 qt. water
1 onion, chopped
6 TBSP butter
6 TBSP flour
1 tsp. salt
½ tsp pepper
1 ½ cups milk
1 lb. bacon, cooked & sliced in small pieces (or ham-very yummy!)

***(I also add 1 tsp. of dried dill weed, 1 tsp. of crushed parsley and 1 tsp. of garlic salt) I don't serve it without these extra spices.


In a large kettle, cook potatoes, carrots, celery, and onion in water until tender (about 20 minutes). Drain; reserve liquid and set vegetables aside. In same kettle, melt butter. Stir in flour, salt, and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables and cooled bacon. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Makes 8-10 servings.

Lemon Souffle Pancakes

I am usually not a fan of lemon things, but these are so good. I would only top the pancakes with powdered sugar so that you can taste the light, yummy lemon flavor. They remind me of something you would find at a Bed and Breakfast.

In a large bowl, mix:
2 c. flour
2 T sugar
1 tsp baking soda
½ tsp salt

In a small bowl, whisk:
2 egg yolks (save whites)
1 3/4 c. buttermilk
2 T melted butter
1 ½ T grated lemon peel
3 T lemon juice

Pour batter milk mix into flour mixture, stir to blend.
Beat the 2 egg whites until stiff, gently fold into the rest.
Serve with fruit and a dusting of powered sugar.

Old Fashioned Chocolate Layers Cake

Old-Fashioned Chocolate Layer Cake

From America's Test Kitchen

.

Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily.

.

For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.

Serves 10 to 12
.

Cake
12 tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
4 ounces unsweetened chocolate , coarsely chopped
1/4 cup Dutch-processed cocoa (3/4 ounce)
1/2 cup hot water
1 3/4 cups sugar (12 1/4 ounces)
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs
2 large egg yolks

~

Frosting
16 ounces semisweet chocolate , finely chopped
8 tablespoons unsalted butter (1 stick)
1/3 cup sugar
2 tablespoons corn syrup
2 teaspoons vanilla extract
1/4 teaspoon table salt
1 1/4 cups heavy cream (cold)

1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

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2. Whisk flour, baking soda, and salt in medium bowl.

-Combine buttermilk and vanilla in small bowl.

-In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds.

-Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes.

-Replace whisk with paddle attachment.

-Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed.

-Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition.

-Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds).

-Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated).

-Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds.

-Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.

-Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
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3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

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4. TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine.
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5. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.

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6. TO FROST CAKE: Place one cake layer on serving platter or cardboard round. Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place second cake layer on top, then spread remaining frosting evenly over top and sides of cake. Cut into slices and serve.

Spinach Salad with Strawberries

This salad is DELISH!!!
Lion House Entertaining

Dressing
2 Tablespoons red wine vinegar
3 Tablespoons sugar
1/2 cup oil
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 cup strawberry jam

Salad
1/3 cup sugar
1 cup cashew pieces
15 wontons, cut into thin strips
1 large head red leaf lettuce washed and broken into pieces
1 package fresh spinach
1/3 cup bacon pieces
1/2 cup red bell pepper, chopped
1 purple onion, sliced
1 cup strawberries, sliced

To make dressing, mix together vinegar, sugar, oil, mustard, salt, and strawberry jam. Mix until all ingredients are well blended. Set aside.Heat a medium frying pan and add sugar and nuts. Stir constantly over medium heat until nuts are coated and slightly browned. Remove from heat and set aside. Fry wontons in hot cooking oil and drain onto paper towels.When ready to serve salad, put lettuce, spinach, bacon, red pepper, onion, and strawberries into a large bowl and toss. Add salad dressing and toss. Add sugared nuts and wontons last.

Southwestern Pot Roast

-8 small red potatoes, cut in half
-3 pound beef arm roast, trimmed of fat
-1 pound baby-cut carrots
-2 tablespoons all-purpose flour
-1 jar (16 oz) salsa

Place potatoes in slow cooker. Place beef on potatoes; arrange carrots around beef. Sprinkle with flour. Pour salsa over all. Cover and cook on low setting 8-10 hours. Remove beef from slow cooker; pull beef into serving pieces using 2 forks. Spoon sauce over beef and vegetables.

Rigatoni Pizza Stew

-1 lb. Italian sausage links, cut into 1/4 inch slices
-1 can (14.5 oz) Italian style stewed tomatoes, undrained
-1 can (14 oz) beef broth
-1 cup water
-1/4 cup Italian style tomato paste
-1 medium onion, coarsely chopped (1/2 cup)
-2 medium carrots, cut into 1/2 inch slices (1 cup)
-1 1/2 cups uncooked rigatoni pasta (4 1/2 oz)
-1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4 inch slices (2 cups)
-1/2 cup shredded mozzarella cheese

Cook sausage over medium heat about 8 minutes, stirring occasionally, until no longer pink; drain. Stir tomatoes, broth, water, tomato paste, onion, and carrots into sausage. Heat to boiling; reduce heat to medium-low. Cook about 10 minutes or until carrots are tender. Stir in pasta and zucchini. Cook 10-12 minutes, stirring occasionally, until pasta is tender. Serve topped with cheese.

Lemony Fish over Vegetables and Rice

1 package (6.1 oz) fried rice (rice and vermicelli mix with almonds and Oriental seasonings)
2 tablespoons butter
2 cups water
1/2 teaspoon grated lemon peel
1 bag (1 pound) frozen corn, broccoli and red peppers (or something close to that)
1 pound of mild flavored fish fillets (I used tilapia)
1/2 teaspoon lemon pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Cook rice and butter in 12-inch nonstick skillet over medium heat 2-3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes.

Stir in frozen vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon pepper; drizzle with lemon juice. Reduce heat.

Cover and simmer 8-10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.

Tuna Risotto

1 1/2 c. rice

2 3/4 c. water

olive oil

salt

pepper

oregano

1/2 onion, diced small

1 c. milk

1 c. grated mozzarella cheese

1 can tuna, drained

Cook 1 1/2 cups of rice in 2 3/4 cups of boiling water.  When first adding the rice to the water, also add 1 Tbsp. olive oil, salt, pepper, and oregano to taste.  Cook 15-20, until rice is done.

In a pot, saute the onion in 1 Tbsp. olive oil, with salt, pepper, and oregano (again).  When the onions are getting soft, add 1/2 c. milk and the cheese.  When the cheese is melted, add the tuna, breaking it into small pieces.  Add another 1/2 c. of milk to make it more like a sauce.  Cook on low for a few minutes, until it is all mixed well.

Serve over the cooked rice.

Pinwheel Cookies

These are not as hard as they look and they are really cute and yummy. If I can make them, anyone can. Mine aren't as pretty as the 1st picture, but mine did turn out somewhat like it.



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 F (175 degrees C). 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

Chicken Ring

This is my sister-in-laws kids favorite Recipe (as long as you make it right). That's why I had to add pictures, because otherwise I had no clue how to make it into a ring. It's really yummy and fast to do.

¾ c diced chicken
1 c. cheese (Colby or Jack)
1 can cream of chicken
½ c. broccoli
½ c. red pepper
2 Tbsp chopped onion
2 pkg crescent rolls

Layout crescent rolls in a circle, overlapping each other so it looks like a sun. Mix all ingredients together and spread on top of dough. Pull triangle over and tuck under. Bake 375 for 20-25 minutes.

Update on Blog

• Hopefully I have added some ease to finding the recipe you are looking for!!

• I went through and added each recipe "author's" name to the label of each recipe.

• If you look on the right you will see people's names mixed in with the recipe categories. I did this so it's easier to find a recipe that you know is from a specific person but without having to go through, for example, the entire "main dish" category.

• Let me know if there are any errors please!!!

• Also, please remember to add your name now too in addition to the recipe category when posting. Thanks!!!

Basic Ice Cream Recipe/ Southern Peach Delight

So, I have been trying out ice cream recipes for the last few months and came across this gem. This is the one that I like the best and it is a good base recipe for more flavors. The recipe calls for peaches, but you could substitute any fruit or ingredients that you want. Raspberries with white and dark chocolate chunks would be good, lemon or lime, or mint chocolate chunk. You can just play around with this recipe until your butt gets as big as mine. Enjoy!

Southern Peach Delight
2 eggs, beaten
1 c. and 3 Tbs. white sugar
3-1/2 fresh peaches, pitted and chopped; (I used 1-1/2 small bags of frozen peaches half way thawed)
1-2/3 c. and 1 Tbsp. heavy whipping cream
1/3 c. milk
3/4 tsp. vanilla
1/4 tsp. salt

In a saucepan pour in eggs, sugar, cream, milk, and salt. Cook on low, stirring with a whisk constantly (you don't want to burn the cream) until the mixture starts to thicken to a thin custard. Let cool completely in the refrigerator or freezer.While custard cools, puree' all of the fresh peaches (or if using frozen blend 1 bag of the peaches and chop the 1/2 of the other bag.As soon as the custard is cool place the peach puree' and custard in your freezer bowl. Freeze according to manufacturer's directions. Once the ice cream has thickened (almost done) pour in the remaining chopped peaches. Freeze some more and you are done. I put my ice cream in a bowl and let it freeze some more over night in my freezer. Serve as is or sprinkled with sugared pecans. So, so yummy!

Twilight Punch

Red, fruity punch, smells like Bella, looks like her blood too... :).

Ingredients:
2 liter bottle of ginger ale
64oz Cranberry Juice
46oz Pineapple juice (look for the big cans of juice)
12 oz can Frozen lemonade concentrate, thawed
12 oz bag frozen strawberries or raspberries or mix of both

Start with all ingredients cold, refrigerate 24 hrs prior to mixing.
Mix everything together in a bowl and add the ginger ale last. The recipe will fill 2 extra large pitchers or 4 regular pitchers. You can also add more ginger ale, water, and/or ice to taste.

Yummy Spaghetti

All you do for my yummy spaghetti is add the following to your already prepared noodles and sauce.

Ingredients:
Olive Oil (or Vegetable Oil)
1 Red Bell Pepper, sliced into strips
1 Green Bell Pepper, sliced into strips
1 Yellow Bell Pepper, sliced into strips
1 Orange Bell Pepper, sliced into strips
1/2-1 onion sliced into strips (depends on how onion you want it)
1-2 garlic cloves minced (depends on how garlicky you want it)
1 pound Mild or Hot Italian Sausage

Preheat oven to 350. Get a cookie sheet with the high edges (not the ones with no lip on the edge). Poor a good amount of oil into the pan and place sausage on it. Rub each piece of sausage with oil, covering it. Cook in oven 20 minutes on each side (40 minutes total). When they are done slice into little circles.

Heat about 2 tablespoons olive oil in a pan on medium heat. Add Garlic and sautée for about five minutes. Add Onion and Bell Pepper. Sautee for about 20 minutes, or until veggies are to desired consistency. Add sausage and about a cup full of sauce to deglaze the pan (mix sauce in and then rub the pan bottom to get all the nice juices up off it). Serve on top of spaghetti.

Chicken Parmagian

Here is my very easy chicken parmigian recipe.

Ingredients:
4 boneless skinless chicken breasts
1/2 cup milk
1 egg
Italian seasoned breadcrumbs
Oil (veggie, olive, whatever you have!)
Mozzarella Cheese
Parmigian Cheese
PREGO Traditional Spaghetti sauce (okay, so you can use whatever kind of sauce you like, but this is my favorite)

First take the four chicken breasts and tenderize the heck out of them (I use the pointy side of the tenderizer)! Seriously, pretend it is someone you hate and pound, pound, pound. Little pieces of chicken should be flying every where. I like to cover everything around in plastic wrap and wear yucky clothes that I can immediately change from as soon as I am done. Now go take a shower, come back and finish the rest (put the chicken in the fridge first before you shower!).

Next mix the egg and milk in a bowl big enough to fit each chicken in. In the other bowl poor a shallow layer of bread crumbs. Heat on medium a good amount of oil in your skillet (you want the oil to come half way up the chicken breast). When you splash some water into the oil it should sizzle. Now, you don't want the oil to be too hot or the inside of the chicken will be raw, and the outside burnt.

Now you are ready to fry! Dip each chicken breast in the egg/milk mixture, then the bread crumbs (both sides, get it nice and covered) then into the pan. I cook mine about 7 minutes on each side. After that place the chicken in a 9*13 baking pan and cover with Mozzarella cheese. Repeat with each breast until they are all done.

Now, cover the chicken breast (that already has melted mozzarella on it) with your spaghetti sauce, making sure to cover the whole thing. The add more mozzarella cheese and some parmigian cheese. Bake in the oven at 350 for 30 minutes (or until heated through and cheese is melted).

Yum, yum yum.....

Chicken Flautas

Happy Cinco de Mayo!

6 10-inch flour tortillas
1/2 c. chopped onion
1 clove garlic, minced
1 tsp. cooking oil
2 c. shredded cooked chicken
1 c. canned black beans, rinsed and drained
1/2 c. salsa
1/2 c. shredded Mexican cheese
2 Tbsp. snipped fresh cilantro

Warm tortillas in microwave for 30 seconds or until heated through.
In a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, salsa, the cheese, and cilantro.
For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks.
Place flautas on a large baking sheet and brush with 1 tablespoon cooking oil. Bake in a 350 degrees F oven for 30 to 40 minutes or until golden brown and heated through. Serve as directed.
Serve with guacamole, salsa, and sour cream.

Banana Margaritas

1/2 c. lime juice
3 bananas
1/4 c. sugar
1/4 c. milk

Rub rims of glasses with a lime wedge and dip in sugar. Blend all ingredients together. Sometimes we add ice.

Sloppy Joe's Bun Buggy

We had these last night for dinner. The boys had a blast putting them together. Even Justin said he likes eating food that "looks like a cartoon".

Yield: Makes 4 servings
Ingredients:

*4 hot dog buns--not split. (Sarah Lee's White French Rolls worked great!)
*16 thin slices cucumber or zucchini
*24 matchstick-size carrot strips, 1 inch long
*4 ripe olives or pimiento-stuffed olives (I used regular black olives)
*1 (10-ounce) package 93% lean ground turkey (I used beef)
*1-1/4 cups prepared reduced-fat spaghetti sauce
*1/2 cup chopped broccoli stems
*2 teaspoons prepared mustard
*1/2 teaspoon Worcestershire sauce*Dash salt
*Dash black pepper
*4 small pretzel twists

Preparation:
1.Hollow out hot dog buns. Use toothpick to make four holes in sides of each bun to attach "wheels." Use toothpick to make one hole in center of each cucumber slice; push carrot strip through hole. Press into holes in buns, making "wheels" on buns.

2.Cut each olive in half horizontally. Use toothpick to make two holes in one end of each bun to attach "headlights." Use carrot strips to attach olives to buns, making "headlights."

3.Spray large nonstick skillet with cooking spray. Cook and stir turkey in skillet over medium heat until no longer pink. Stir in spaghetti sauce, broccoli stems, mustard, Worcestershire, salt and pepper; heat through.

4.Spoon turkey mixture into hollowed-out buns. Press pretzel twist into ground turkey mixture, making "windshield" on each buggy.

I realized after I took the picture that I hadn't put the "windshield" on yet. Oops. Oh well.

Little Piggy Pies

Bake Time: 11 minutes
Prep Time: 10 minutes
Yield: Makes 5 servings

Ingredients:

* 2 cups frozen mixed vegetables (carrots, potatoes, peas, celery, green beans, corn, onions and/or lima beans)
* 1 can (10-3/4 ounces) reduced-fat condensed cream of chicken soup, undiluted
* 8 ounces chopped cooked chicken
* 1/3 cup plain low-fat yogurt
* 1/3 cup water
* 1/2 teaspoon dried thyme leaves
* 1/4 teaspoon poultry seasoning or ground sage
* 1/8 teaspoon garlic powder
* 1 tube (10 biscuits) refrigerated buttermilk biscuits


Preparation:

1. Preheat oven to 400°F.

2. Remove 10 green peas from frozen mixed vegetables. Combine remaining vegetables, soup, chicken, yogurt, water, thyme, poultry seasoning and garlic powder in medium saucepan. Bring to a boil, stirring frequently. Cover; keep warm.

3. Press five biscuits into 3-inch circles. Cut each remaining biscuit into eight wedges. Place two wedges on top of each circle; fold points down to form ears. Roll one wedge into small ball; place in center of each circle to form pig's snout. Use tip of spoon handle to make indents in snout for nostrils. Place 2 reserved green peas on each circle for eyes.

4. Spoon hot chicken mixture into 5 (10-ounce) custard cups (I only had 4 custard cups, so I used a ceramic mug for the 5th and it worked just fine). Place one biscuit "pig" on top of each. Place remaining biscuit wedges around each "pig" on top of chicken mixture, twisting one wedge "tail" for each. Bake 9 to 11 minutes or until biscuits are golden.

As you can see, mine didn't turn out quite as cute as the photo in the book:

Mexican Black Bean "Lasagna"

Fast, Easy & Delicious!!!

Ingredients:

* 2 cups frozen whole kernel corn, thawed
* 1/3 cup sliced green onions
* 2 tsp ground cumin
* 2 tsp oregano
* 1 can black beans (15 oz.)
* 1 can diced tomatoes with basil, garlic and oregano (14.5 oz.)
* 1 can chopped green chiles
* 4-6 flour tortillas
* 2 cups four cheese Mexican blend cheese

Preheat oven to 400 °F . Combine the first seven ingredients in a bowl and mix well. Coat an 11 x 7 in. baking dish with cooking spray. Place a layer of
tortillas in the bottom of the dish. Spoon half of the corn and tomato
mixture over the tortillas. Top with one cup of cheese. Repeat the layers.
Bake for 15 minutes.

Pistachio Pudding

1 sm. Pistachio Pudding Mix (w/ sugar)
1 lg. can Crushed Pineapple – Drained
8 oz cool whip
1 cup mini marshmallows
Nuts – opt.
Banana – opt.

Put the powder mix into bowl, and mix with remaining ingredients. Serve or refrigerate.

Potato Wedges

These are so yummy and I make these as a appetizer or when I'm in the mood for french fries. You can also just cut up potatoes and spray with olive oil and bake!

1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 tsp. Paprika
3 large baking potatoes
1/3 cup milk
1/4 cup butter, divided

1. In a large resealable plastic bag, combine the flour, Parmesan cheese and paprika. Cut each potato into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.
2. Place potatoes on a greased baking pan. Drizzle with 2 tablespoons butter. Bake, uncovered at 400 degrees for 20 minutes.
3. Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer or until potatoes are tender and golden brown.

Swiss Chicken

Swiss Chicken

* 6 boneless chicken breasts (raw)
* 6 slices Swiss cheese
* 1 can cream of chicken soup
* 1/4 cup white cooking wine (optional)
* 1 cup stuffing mix
* 1/4 cup melted butter

Place chicken breasts in a baking dish. Cover each with cheese. Mix soup and wine; pour over chicken. Cover with stuffing. Drizzle 1/4 cup butter over stuffing. Bake 40-45 minutes at 350°.

Spinach and Feta Macaroni and Cheese

1/2 c. Italian Seasoned Bread Crumbs
1 Tbs. Butter
1/4 c. white onion
2 garlic cloves, minced
2 Tbs. flour
2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 c. feta cheese crumbles
1/3 c. Parmesan cheese
5 c. coarsely chopped fresh spinach
4 c. hot cooked elbow macaroni (2 c. uncooked)

Melt butter and add onions and garlic cooking until tender. Add flour, stirring constantly to make a paste. Slowly add milk, salt, and pepper. Keep stirring until the sauce gets thick. Remove from heat and stir in the feta and Parmesan cheese. Sauce will be a little lumpy from the cheese. I am not sure if feta ever properly melts. If you know let me know. Add spinach and macaroni to the sauce and mix really well. place in a greased casserole dish and sprinkle with the bread crumbs. Bake at 350 for 15-20 min or until bubbly. This serves 4 adults.

Note: This recipe actually calls for 1/2 c. Gouda instead of feta, but I like it this way better.

Pulled Pork Tacos

2 lb pork roastsalt (I use sea salt)
pepper
cumin
1/2 c. apricot jam
1 red onion, chopped
2 jalapenos, seeds removed and sliced (this is not spicy at all so for more kick keep the seeds or add more jalapenos)

Sprinkle the roast with salt, pepper and cumin to taste covering all sides. Place in a crock pot and smother the roast in apricot jam, again covering all sides. Sprinkle onion and jalapenos over the roast and cook on low for 6-8 hrs. Shred the pork before serving.

Serve with:
warmed flour or corn tortillas (I use fresh flour tortillas)
Ranch style black beans (in a can and heated up)
rice (I cook in salted water, and add cilantro and lime juice to it)
guacamole (I dice up my avocados and sprinkle it with lime juice and garlic salt)
cheddar jack cheese.

Banana Bread

1 cup sugar
½ cup butter or margarine, softened
1 tsp baking soda
1 tbl orange juice
2 eggs, well beaten
3 very ripe bananas, mashed
2 cups flour
¼ cup chopped nuts (optional)

In a small bowl, stir soda into orange juice (will foam slightly). In a large bowl, cream butter and sugar together. To butter and sugar mixture, add all remaining ingredients including soda and oj mixture. Mix thoroughly. Add nuts if desired. Pour into a 9 x 3 x 5 bread pan and bake at 350 for 1 hour.

Note: I have used this recipe at least 100 times and have never had a bread pan. I just pour the batter into a 9 x 13 cake pan. It doesn’t take quite as long to cook and is easy to cut into little squares for serving.

Also, my sister makes this with frozen orange juice concentrate instead of sugar. I'll try it and let you know how it goes...

Chicken Celebration

Mix together:

1 can cream of chicken soup
¾ c milk
Plenty of Salt and Pepper to taste
½ tsp dried onion flakes (optional-if not adding raw onion)
1 small potato, diced and rinsed well (remove the starch)
1 ½ cup vegetables (frozen mixed vegetables, frozen peas, fresh sliced carrots, onion…)
1 large chicken breast, cooked and cubed or shredded

In separate small bowl mix until combined (will be lumpy):

1 ¼ c Jiffy baking mix
1 c milk

In 8x8 casserole dish, pour about 1/2 cup of the baking mix mixture into the very center of the casserole dish. DO NOT SPREAD. Pour the chicken soup mixture directly onto the baking mix circle (the batter will spread beneath it—trust me). Using a thick drizzle, pour remaining jiffy/milk over the top. There may be small areas without batter. It’s okay-you do not need to spread. Most of them will close, and if not, there will just be a couple of little holes that look cool.

Bake at 350 for 50-60 minutes. Crust should be a deep golden brown. Let rest about 10 minutes before serving. (My husband claims it tastes the best the next day…).

Microwave Fudge

1 lb powdered sugar
¾ c cocoa
½ c margarine (1 stick)
¼ c milk
1 tsp vanilla
1 c chopped walnuts (optional)

Mix* together sugar and cocoa in a large bowl (the largest one that will fit but still have plenty of room to mix). Make a small well in the center of the mixture and add milk and margarine, but DO NOT STIR. Put in microwave on High for 1 ½ to 2 minutes or until margarine has melted and milk is bubbling. Remove and add vanilla; mix well*. Add nuts if desired. Pour into greased 8x8 pan. Place in freezer for ½ hour or refrigerate for 1 hour. Cut into bit-sized pieces.

*The trick to this recipe is to not get powered sugar clumps in your fudge. To avoid this, I initially blend the sugar and cocoa using a wire whisk or beater. This helps break up chunks. Once it is out of the microwave, have everything ready, use a hand held mixer and work fast. That way you have plenty of time to blend the mixture thoroughly, getting rid of any clumps, before it hardens.

Carob-Banana Brownies

The nice thing about carob is that it is related to the cocoa bean, but doesn't have the natural caffeine content that cocoa does. It has a different flavor, so don't expect it to be exactly the same. It is very good, though!

Carob-Banana Brownies

2/3 cup honey

1 tsp vanilla

1 banana, mashed

1/2 tsp salt

1 tsp baking soda

1 cup water

1/2 cup carob powder

1 cup soft wheat flour

1 cup chopped walnuts (optional)

Mix ingredients in order that they are listed. Pour into an oiled 9x13" pan. Bake for 20 minutes at 350 degrees. Frost with Creamy Carob Frosting.

Creamy Carob Frosting

1 banana, mashed

1/2 cup honey

1/2 cup butter or butter substitute

1/3 cup carob powder

3/4 cup powdered milk or other milk substitute

Mix all ingredients together until smooth and creamy. Spread on cooled cake.

Buttermilk Biscuits

2 1/4 c. Flour (I do 1 3/4 c. unbleached flour and 1/2 c. whole wheat)
1 Tbsp. Baking powder
1/4 tsp. Baking soda
1/2 tsp. Cream of tartar
1/4 tsp. Salt
3-4 tsp. Brown sugar or sucanat
1/2 c. Oil
3/4 c. Sour milk (put 1 Tbsp. Cider Vinegar in a measuring cup and fill to 3/4 c. line with milk)

Mix well. Make into a ball, roll in flour, then roll out to 3/4 to 1 inch thick with a rolling pin. Cut circles with cookie cutter. Place on greased cookie sheet. Bake at 450 degrees for 10 minutes.

These are very fast and kids love to help!

Oatmeal Pancakes

These pancakes turn out thin and chewy and, oh, so good!

Mix: 1 1/2 c. oats
2 c. milk

Mix separately:
1 c. flour
2 Tbsp. brown sugar or sucanat
2 Tbsp. baking powder
1/2 tsp. salt

Add the oats mixture to the dry ingredients and mix.

In the now empty oats bowl, beat well:
3 eggs
1/4 c. oil
1 banana (optional)

Mix everything together until smooth.

Cook on medium heat.

Green Mountain Pizza

Green Mountain Pizza...the best ever! I got this from Jaime, who got it from Kelly Babcock

1/4 c Alfredo cause (any kind BUT Ragu)
2 chicken breast halves (8 oz) cooked and shredded (Cut chicken into cubes and then cook in 1-2 tbsp of bacon greese. )
16 oz. Pizza crust (see below)
1/2 lb bacon, cut into 1/2 in. pieces
10 large fresh spinach leaves
1 c. grated mozzarella cheese
4-6 green onions, sliced diagonally
1 c. grated Swiss cheese

Preheat oven to 350 degrees. Spread Alfredo souce evenly over pizza crust. Arrange spinach leaves over sauce. Add green onions, shredded chicken and bacon. Sprinkle Cheeses over top. Bake for 15 minutes or until bubbly. Serves 4.

Pizza Dough from Bobbi Johnson

4 c. flour
2 tbsp sugar
1 tsp. salt
1 Tbsp. instant yeast
1 1/2 c. hot water

Combine yeast and water. Set aside. COmbine flour, sugar, and salt. Add yeast mixture. Knead for 10 minutes and let rise until double. Spread out on pizza pan. Add sauce and toppings. Preheat oven at 350 degrees, bake for 15 minutes or until cheese melts.

Frying Pan Mini Pizzas

These are delicious and end up being a little crispy!

DOUGH:
Dissolve in 2 cups of very warm water: 1 Tbsp yeast and 1 Tbsp Fructose/Sugar.
Let the yeast begin to activate before adding the rest for a really soft dough.

Add in: Salt, Pepper, Basil, Oregano, and Garlic Powder (to taste, about 1/4 to 1/2 tsp. of each)

Then add: 2 Tbsp. Olive oil and about 4 cups of flour.
Mix well to make a smooth dough.

SAUCE:
Sautee in 1 Tbsp. Olive Oil:
1 tsp. Paprika
2 cloves garlic, minced
1 small onion (1/2 large onion), diced small
1 tomato, diced small
1 red pepper, diced small
1 cup chopped olives (I love using a hardboiled egg slicer)
Salt, Pepper, Basil, Oregano to taste
1 c. Pepperoni chopped into quarters

Have 2 cups shredded mozzarella cheese ready.

PUTTING IT TOGETHER:

Divide dough into 8-10 balls.
Turn burner on to Medium heat (if it's too hot, the middle won't be cooked).

When the pan is hot, flatten the balls with your hand, or with a rolling pin, one at a time, and place them in the non-greased frying pan. (as many as will fit at a time -- 3 or 4)

Let the dough cook for about 3-5 minutes - until you can see that it is getting dryer on the top and the bottom is nice and lightly golden.

Flip the dough over and spread on some of the sautee, then sprinkle cheese on top. (You can also take them out and put them on a cookie sheet or plate -- STICKY-SIDE DOWN! -- and have the next batch cooking, so that you save some time and they're finished closer to the same time and so that whatever falls off as you're dumping stuff on doesn't burn on the pan, then replace them onto the pan.)

Let them cook until when you peek at the bottom of the pizzas they are golden. About another 3-5 minutes.

Angel Food Cupcakes

Another Deceptively Delicious recipe.

5 large egg whites
3/4 tsp. cream of tartar
1/4 tsp. salt
1/2 c. flour
1/2 c. sugar
1/4 c. yellow squash puree*
1 tsp. lemon extract
1 tsp. grated lemon or orange zest

FROSTING:
1 (8 oz.) package reduced-fat cream cheese
1/2 c. carrot puree**
2 TB. frozen orange juice concentrate
1/8 tsp. salt

Preheat the oven 350 and line a muffin tin with baking cups.

In the bowl of an electric mixer, combine the egg whites, cream of tartar, and salt. Beat until the egg whites double in volume and stiff peaks form, 4 to 5 minutes. Add the flour, sugar, squash puree, lemon extract, and zest. Using a spatula, gently fold these ingredients into the egg whites just until combined.

Divide the batter among the muffin cups and bake until the tops of the cupcakes are lightly browned and spring back to the touch, 18 to 20 minutes. Turn the cupckaes out onto a rack to cool.

For the frosting, beat the cream cheese, carrot puree, orange juice concentrate, and salt in a medium bowl until smooth. Spread over cooled cupcakes.

*For yellow squash puree, cut 1 lb. of squash into 1-inch pieces. Steam for 6 to 8 minutes and puree in a blender until smooth.
** For carrot puree, see the Meatloaf recipe.

Meatloaf

This recipe is from Deceptively Delicious, Jessica Seinfeld's cookbook. She hides veggies in tasty foods to make them healthier. Perfect for the January-March theme! It's great if your kids don't like veggies, or if you just want to feel good about yourself.

1 c. Italian seasoned breadcrumbs
1/2 c. skim milk
2 TB. olive oil
1/2 onion, finely chopped
2 celery stalks, finely chopped
1 lb. ground turkey
1/2 c. Parmesan cheese
1/2 c. carrot puree*
1/4 c. ketchup
1 tsp. salt
1/8 tsp. pepper
1 (8 oz.) can tomato sauce
4 slices turkey bacon

Preheat the oven to 350 and grease a 9x5 inch loaf pan.

In a large bowl, soak the breadcrumbs in milk.

Heat oil over medium-high heat. Add onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt, and pepper. Stir to combine.

Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the bacon on top. Bake until the bacon begins to brown and the center of the meatloaf is no longer pink, 45 to 55 minutes.

*Carrot puree: Steam 1 lb. of carrots for 10 to 12 minutes. Puree in a blender. Add 2 to 4 TB. of water to make puree creamy.

Tortellini Vegetable Soup

This recipe is from the San Antonio ward cookbook I made a few years ago. It is SO yummy and fresh tasting to me. It's from my friend Julie Bezzant. She has some of the best recipes. It seems like we are always making recipes from eithe Julie or our other friend Kelly Babcock!! These two know how to cook!!

2 Tbs. olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 ½ c. chicken stock
1 tsp. dried basil
1 bay leaf
½ c. canned crushed tomatoes
½ tsp salt
8-9 oz fresh or frozen tortellini
2-3 Tbs. chopped fresh parsley
Pepper to taste

1. Heat oil in medium soup pot.
2. Add onion, zucchini, and carrot.
3. Sauté for 8-10 minutes until the onion is soft and translucent.
4. Add the stock, basil, bay leaf, tomatoes, and salt to the pot.
5. Increase the heat and bring the mixture to a low boil.
6. Add the tortellini and bring the soup back to a low boil.
7. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer.
8. Gently stir in the parsley and pepper during the last minute or so.
   
   Note: You can add more tomatoes and tortellini than it calls for. And you can substituted frozen green beans if you don't have zucchini.

Grandma Fern's Pudding Cake

1 box of any cake mix you want
4 eggs
1 cup sour cream
1/2 cup oil
1 small box INSTANT pudding (any flavor you want)

Optional: 1 tsp. of vanilla OR 1/8 tsp. almond extract for added flavor

1. Mix up and put in a very well greased Bundt pan or 9x13.
2. Bake at 350 for 45-50 minutes
3. After it is completely cooled you can frost it or put a glaze on it.

• This cake tastes better 1-2 days after it is baked and frosted. It seems to become more moist and dense. YUMMY!!
• Also, feel free to mix the flavors up. Ex. vanilla cake with lemon pudding, chocolate cake with vanilla pudding, etc.

I actually got this recipe from my sister Tanya. She got it from her husband's grandma. It really is so yummy!! Sure beats just a plain 'ol box mix by itself!!

Best Homemade Lasagna

1/2 onion, diced
3 garlic cloves, minced
1 small zucchini, diced into small pieces (or 1/2 a big one)
1 Portobello mushroom, diced very small or 5-6 small regular mushrooms, diced
1 lb. ground beef or ground turkey
1/2 lb. mozzarella cheese
1 26-oz. can spaghetti sauce
10 oz. frozen chopped spinach
16 oz. cottage cheese
Parmesan cheese
1 16 oz. box of lasagna noodles -- do not cook the noodles

Turn the oven on to 375 degrees. Have your 9x13 pan ready on the counter.

Put the frozen spinach into a large microwavable bowl and defrost.

Dice the onion, zucchini, and mushrooms, and mince the garlic. In a large skillet, warm 1 Tbsp. of olive oil and saute the onions and garlic over medium-high heat for 2 minutes, then add in the zucchini and mushrooms. Saute 5-7 minutes. Add in the ground meat. Cook meat thoroughly. When the meat is cooked through (drain off fat if using beef), add the whole can of spaghetti sauce. Fill the empty can half way with water and pour that water in, too. Stir and turn the heat down to low and let it simmer.

When the spinach is thawed sufficiently to mix it, fluff it up and add the whole container of cottage cheese. Mix well.

Shred about 1/2 lb. of mozzarella cheese.

Spread 1 to 2 cups of sauce all over the bottom of the pan. Lay three or four (whatever fits without overlapping too much) noodles side by side lengthwise in the pan. If the noodles are not as long as the pan, break another noodle to fit perpendicular and fill the pan. Scoop and pour half of the remaining sauce all over the noodles. Sprinkle half the cheese on top. Add another layer of noodles. Pour all of the spinach-cottage cheese mix and smooth it out evenly. Sprinkle some Parmesan cheese. Add another layer of noodles. Pour the rest of the sauce on and sprinkle the rest of the cheese over it all.

Cover it with foil (shiny side down), place on a cookie sheet to catch bubbling juices. Put it in the oven and bake for 45 minutes. Then take the foil off and let it bake another 10-15 minutes, to finish melting the cheese. Take it out before the cheese browns, though.

Baked Butternut Squash

1 Butternut squash
Butter
Cinnamon
Sucanat or brown sugar
Water

Preheat oven to 400 degrees. Cut the squash in half, separating the narrow top section from the wide lower section. Then slice each section in half, lengthwise. Lay them face down in a glass baking dish and pour in enough water for about 1/4 inch deep. Cover with foil or glass dish lid and bake for 30 minutes. Remove from oven, turn the pieces face up, dab with butter and sprinkle cinnamon and sucanat (or brown sugar). Leave uncovered and return to oven for another 10-15 minutes. The squash is done when the peel looks more transparent and a fork easily pierces through the center.

Creamy Chicken Curry in a Hurry

I've modified this to be even quicker.

Ingredients:
1 1/2 Tbsp. vegetable oil
1 medium onion, diced
Salt
2 tsp. curry powder
1 can coconut milk
1 can diced tomatoes
2 Tbsp. tomato paste (or spaghetti sauce)
1 lb. chicken, cut into 1-inch cubes
1 box frozen spinach, thawed or 3 packed c. fresh baby spinach

1. Heat the oil in a large skillet over medium heat. Add the onion and 1/4 tsp. of salt. Cook the onion, stirring often, until soft (about 5 minutes). Add the curry powder and continue stirring for 1 minute more.
2. Stir in the coconut milk, tomatoes, and tomato paste. Continue cooking the mixture, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
3. Add the chicken, stir well, and cook for 5 to 6 minutes or until the meat is cooked through. Add the spinach and cook, stirring occasionally, until wilted, about 3 minutes. Add more salt to taste. Serve the curry warm over rice.

Makes 6 servings.

Chocolate Zucchini Muffins

Ok, I know it may not sound healthy with the word chocolate in it--but it doesn't hurt to add a little chocolate with our vegetables, right?
It's really good.

2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 T. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/4 cup ground flaxseed
1/2 cup margarine
1/4 canola oil
1 1/2 cups granulated sugar
2 eggs
1/2 cup sour 1% milk
2 cups finely grated, unpeeled zucchini

Preheat oven to 350 degrees. In a bowl, combine flour, cocoa, salt, baking powder, baking soda and ground flax. In a separate bowl, cream margarine, oil, and sugar. Add eggs and sour milk. Add flour mixture, stirring until just mixed. Add zucchini and mix. Fill paper baking cups half to two thirds full. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Remove and cool. Yield: 24 muffins. (Can also make as a cake--bake a little longer)

Oatmeal Cake with Walnut Frosting

Very Yummy!

Boil 1 1/2 c. water. Turn off heat. Add in 1 c. oatmeal. Let sit for 20 minutes.

Combine:
2 eggs
1/4 c. oil
1/4 c. milk
1/4 c. honey
1/4 c. liquid rice sweetener (I used the juice from my canned peaches --canned with juice, not syrup)
1/4 c. sucanat (or brown sugar)

Stir in oatmeal.

Add:
1 1/3 c. flour (I always use unbleached flour)
1/2 tsp. cinnamon
1 tsp. baking soda
a little less than 1/2 tsp. salt

Beat till well mixed. Bake in a bundt cake pan or 9x13 at 350 degrees for 35-40 minutes (when toothpick comes out clean). Make sure to grease and flour the pan.

FROSTING (double this for a 9x13):
1/4 c. sucanat (or brown sugar)
1 1/2 Tbsp. butter
2 Tbsp. milk

Bring to a boil, stirring well, then turn off the heat. When it has cooled a little, add 1/2 c. chopped walnuts and 1/2 c. coconut flakes. Spread or drizzle over the cake.

These turn out nice and moist and somewhat chewy.