Butternut Squash Lasagna

Ingredients
* 1 tablespoon olive oil
* 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut
into 1-inch cubes
* Salt and freshly ground black pepper
* 1/2 cup water
* 3 amaretti cookies, crumbled
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 3 1/2 cups whole milk
* Pinch nutmeg
* 3/4 cup (lightly packed) fresh basil leaves
* 12 no-boil lasagna noodles
* 2 1/2 cups shredded whole-milk mozzarella cheese
* 1/3 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the
squash and toss to coat. Sprinkle with salt and pepper. Pour the water
into the skillet and then cover and simmer over medium heat until the
squash is tender, stirring occasionally, about 20 minutes. Cool slightly
and then transfer the squash to a food processor. Add the amaretti
cookies and blend until smooth. Season the squash puree, to taste, with
more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add
the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to
a boil over medium-high heat. Reduce the heat to medium and simmer until
the sauce thickens slightly, whisking often, about 5 minutes. Whisk in
the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add
the basil and blend until smooth. Return the basil sauce to the sauce in
the pan and stir to blend. Season the sauce with salt and pepper, to
taste.

Position the rack in the center of the oven and preheat to 375 degrees
F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of
the sauce over the prepared baking dish. Arrange 3 lasagna noodles on
the bottom of the pan. Spread 1/3 of the squash puree over the noodles.
Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce
over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40
minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the
lasagna. Continue baking uncovered until the sauce bubbles and the top
is golden, 15 minutes longer. Let the lasagna stand for 15 minutes
before serving.

*When blending hot liquids: Remove liquid from the heat and allow to
cool for at least 5 minutes. Transfer liquid to a blender or food
processor and fill it no more than halfway. If using a blender, release
one corner of the lid. This prevents the vacuum effect that creates heat
explosions. Place a towel over the top of the machine, pulse a few times
then process on high speed until smooth.

Kneader's Double Chocolate Peppermint Brownie

I wish I could take credit for this, but thanks have to go to Kneaders in Utah. I found it at ABC 4.

Brownie
1 cup butter
4 oz unsweetened chocolate
2 cups sugar
1 teaspoons vanilla
4 eggs
1 cup all-purpose flour
2 cups semisweet chocolate chips

Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20 – 30 seconds until the chocolate is melted. Cool slightly.
Add sugar, eggs and vanilla and mix well with a spatula.
Add the flour and stir to combine.
Stir in chocolate chips. Spread into a buttered 13-inch x 9-inch x 2-inch baking pan.
Bake at 350 for 25 minutes. Do not overcook. Cool.

Filling
½ cup softened butter, margarine, or shortening
2 cups confectioners’ sugar
2 drops mint flavoring or to taste
1 drop pink food coloring

In a small bowl, beat the confectioners’ sugar, butter and mint flavoring until smooth.
Add food coloring to make a light pink.
Spread evenly over cooled brownies and then chill.

Chocolate Ganache
½ cup semisweet chocolate chips
¼ cup heavy cream
crushed peppermint (red and white)

Put the chocolate chips and cream into a small bowl.
Microwave on high for 1 minute stirring every 20 – 30 seconds until chocolate is melted. Do not over heat.
Immediately pour over the brownies.
Decorate with crushed peppermint.
Do not refrigerate. Mixture will set up on brownies in about 15 – 20 minutes.

Croxall's Mint Brownies

3 squares semisweet chocolate
2 C brown sugar
1 1/4 C flour
1/2 tsp salt
2/3 C veg. oil
3 eggs
1/2 tsp baking soda
1 tsp vanilla

Melt oil and chocolate together.
Add sugar.
Add eggs, one at a time, mixing well after each.
Stir in dry ingredients and vanilla.
Bake in a greased jelly roll pan at 350 for 20-25 min.
Cool completely.

1 C butter
2 Tbs milk
4 C powdered sugar
1 tsp. peppermint flavoring
green and/or red food coloring

Cream together.
May need additional milk to make spreading consistency.
Spread over cooled brownies.

4 Tbs. veg. oil (can use less, you just want to make it spread easily)
2 C chocolate chips

Heat together.
Spread over the frosting (carefully) while hot.
Cut into small bars.

Norwegian Cookies

1 1/3 cup sugar
18 Tbsp. margarine - softened (do not use butter)
2 eggs
1 tsp vanilla
3 cups flour
1 tsp baking powder
1 cup mini chocolate chips

3 Tbsp. sugar
3/4 tsp. cinnamon

Heat oven to 350.

Beat 1 1/3 cup sugar, margarine, eggs and vanilla in a large mixing bowl.
Stir in flour, baking powder, and chocolate chips.

Divide dough into 4 equal parts. Shape each part on a lightly floured surface into roll, 1 inch diameter and about 15 inches long.

Place rolls on ungreased cookie sheet (I put two rolls per cookie sheet); flatten slightly with fork to about 5/8 inch thickness.

Mix 3 Tbsp sugar and cinnamon; sprinkle over dough.
Bake 13 -15 mins., until light brown edges.

WHILE WARM, cut diagonally into about 1 inch strips (I find a pizza cutter works best).

A Request for your Mint Brownie recipes, please.

I still have cookies on the brain...I have heard that both Kris and Cecily have mint brownie recipes that I must try, and if you have a favorite mint brownie recipe please add it as well. Maybe I'll make them all and find out which one is my favorite. :)

Rolo Cookies

2 1/2 cups flour
3/4 cup cocoa
2 teaspoons vanilla
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
sugar crystals for rolling the cookies
1 bag rolos

Preheat oven to 375. Mix dry ingredients and set aside. Cream butter, sugar, brown sugar. Add eggs and vanilla. Add dry ingredients. Chill for about one hour. Make into 1 inch balls, place rolo inside each cookie and roll in sugar crystals. Bake for 10 minutes.

Just for Cecily: Grandma's (Lunch Lady) Peanut Butter Squares Recipe

I'm not sure if this is the recipe I tried a million years ago, but the one I made turned out really good and this looks very similar. The only thing I am confused on is the 16 ounces of confectioner's sugar for the frosting--in fl oz that would be two cups. Is this what the recipe means??



Ingredients :

Squares:
1/2 cup solid vegetable shortening
1/2 cup margarine
2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup uncooked quick oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 heaping tablespoon chunky peanut butter
2 heaping tablespoons creamy peanut butter


Frosting:
6 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
1/4 cup cocoa powder
1/2 teaspoon salt
16 ounces confectioners’ sugar
1/4 cup milk


Instructions :
Preheat the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. In a large bowl, mix the shortening, margarine, flour, brown sugar, oats, baking soda, salt, and peanut butters until well blended and crumbly. Press into the prepared baking dish. Bake for 20 minutes. Turn off the heat, and leave the pan in the oven for 5 minutes longer. To prepare the frosting, combine the butter, vanilla, cocoa, and salt in a medium-size bowl. When smooth, alternately add the sugar and milk. If the frosting is too thin, add a bit more sugar. For thinner frosting, add more milk (just 1 tablespoon at a time). Stir until creamy. Frost the peanut butter squares while warm.

Fudgy Brownies

These are the best recipe I've ever had...

1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups coarsely chopped nuts (optional)

Preheat oven to 350 degrees. Grease 13" baking pan. In large saucepan over low heat, melt butter and chocolate, stirring constantly. Remove from heat and stir in sugar. Cool slightly
Add eggs, on at a time, beating until well blended after each addition. Add flour, vanilla and salt; stir in nuts. Pour into pan and bake for 30-35 minutes, until toothpick inserted in center comes out clean. Cool in pan on wire rack; cut into pieces. Makes about 2 dozen brownies.

Ham Bone Soup

Make this with your leftover Christmas ham. A wonderful Southern meal, the missionaries even asked for the recipe. All measurements are approximate.

In big pot saute
1 onion in oil
Add
20 oz can crushed tomato
2 cans water
ham bone and ham chunks (about 6 lbs?)
1 T black pepper
2T salt
1/2 tsp crushed red pepper-(more or less depending on how spicy you like it)

Boil on medium until ham has fallen off bone or about 45 min
Remove ham bone, take off ham, cut, put ham back into pot
Add vegetables

2 cups chopped carrots
4 peeled chopped potatoes
1 can drained corn

Boil 30 minutes longer
May need to add more water at some time
Serve with cornbread!!!!!

Black Bottom Chocolate Pie

Seems more complicated than it is. If I could get away with not sharing it, I would.



Chocolate Crumb Crust

* Nonstick vegetable oil spray
* 6 tablespoons (3/4 stick) unsalted butter
* 1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped (I use chocolate chips)
* 30 chocolate wafer cookies

Spray 9-inch-diameter glass pie dish with nonstick spray. Stir butter and chocolate in heavy small saucepan over low heat until melted. Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.


Filling

* 2/3 cup sugar
* 1/4 cup cornstarch
* 2 tablespoons unsweetened cocoa powder
* Pinch of salt
* 6 large egg yolks
* 2 cups low-fat (1%) milk
* 1/2 cup chilled whipping cream
* 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I use chocolate chips)
* 1 teaspoon vanilla extract
* Chocolate Crumb Crust


For Filling:
Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.

Top with whipped cream and enjoy.

The Bod's Sweet Potato Souffle

Got this recipe from a friend whose mom is known as The Bod. You know it must be good.

2 C mashed sweet potato (about 4 med. sweet potatos)
½ C sugar
2 eggs, beaten
1/3 C butter
½ tsp salt
½ C milk
splash vanilla

1. Steam sweet potatos (I have also boiled them in the past but they turn out runnier and not as nice)
2. Mix
3. Put in casserole dish
4. Add topping

TOPPING:
1 C brown sugar
1/3 C flour
1 C coconut
1 C nuts

5. Bake at 350 for 25 minutes

Chili Spaghetti

Chili spaghetti

1 small box spaghetti
1 lb ground beef
1 onion chopped
1 can chili
1 can Italian stewed tomatoes (do not drain)
1 ½ cups cheddar cheese
½ cup sour cream
1 ½ tsp chili powder
¼ tsp garlic powder

Cook spaghetti. Cook ground beef with onion & salt & pepper, drain. Return to large pan, add rest of ingredients and heat. Mix spaghetti and chili sauce together.
(One of Andy’s favorites and super easy.)

Whole Wheat Pizza Dough

Pizza Dough (for bread maker)
Large - 2 pounds

Water, 80-90degrees: 1 1/3 cups
Honey or sugar: 1 teaspoon
Salt: 2 teaspoons
Extra virgin olive oil: 2 tablespoons
Bread flour: 3 1/4 cups
Whole wheat flour: 3/4 cups
Yeast, active dry, instant or bread machine: 2 1/4 teaspoons

Put the ingredients in the order listed into your bread maker. When it finished mixing, rising, etc...before it begins to "bake" the bread, pull it out and either chill in the fridge until you're ready to use it, or roll it out immediately for pizza. I usually roll the dough out and then toss just the crust in the oven for maybe 7-8 mins just long enough to make it crispier. Then top it with sauce and your favorite toppings. And throw it back in for about another 10-15 mins, or until crust is lightly brown and the cheese is melted. Bake @ 400 degrees.

Jean Ballou's Pumpkin Pie Recipe

My mother in law makes a killer pumpkin pie with a praline layer at the bottom. The girls at park day were salivating and I've been getting death threats if I don't share it. She doesn't say this below, but you have to be careful that the nuts aren't too big or they will float to the top.

Praline Pumpkin Pie

Pastry
1 & 1/2 C flour
1/2 tsp salt
1/2 C shorting
4-5 T cold water (Frieda says milk)

Praline Layer
1/3 C ground or finely chopped pecans – packed
1/3 C brown sugar
2T soft butter

Filling
2 eggs
1 C pumpkin (canned or fresh cooked)
(to cook a fresh pumpkin – slice in 1/2, scoop out strings and seeds, place unside down on a cookie sheet, cook at 350 for about 60-75 minutes. Once cooled, put in food processor, freeze in 1 to 1 and 1/2 Cups)
2/3 C brown sugar
1T flour
1/4 tsp Clove
1/2 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp salt
1C Cream (light)

Make pastry: sift flour and salt, cut in shorting until size of peas. Add 1T water/milk at a time, form a ball, flatten on lightly floured surface, roll out and put in pie pan.

1. 9” unbaked pie shell
2. Pre heat over 400 degrees
3. Make praline layer, blend all ingredients in a small bowl. Press gently into bottom of shell
4. Make filling: In medium bowl, with rotary beater, beat eggs til foamy. Add remaining ingredients in order. Beat only until well mixed.
5. Pour into pie shell, bake 50-55 minutes or until knife inserted in filling comes out clean.
6. Cool on wire rack. May be served with whipped cream

Molasses Cookies

One of my top three favorite cookie recipes. From my mom, of course.

Blend and cream:
1c sugar
3/4 c shortening
1/4 c molasses
1 egg

Add:
2 c flour
1/4 t salt
1t cinnamon
1t cloves
1t ginger
2t baking soda

Mix well. Form balls the size of a golf ball, roll in sugar and place on cookie sheet. Flatten them slightly with your fingers. Bake 10 min at 350. Mmmmmm- autumn!

Herb Bread

Here's my yummy herb bread I served on Election Day. I got the recipe from a guy in my organ studio at Michigan.

Reconstitute 1c dried onion in 1-1.5c hot water

Mix in large bowl:
3.5 cups flour
3T sugar
1T salt
2T shortening
1.5 cup mozzarella cheese
2 pckg or 4.5t yeast
1/3 cup dill seeds

Add reconstituted onions and 2.5c warm water.
Stir in enough flour to make dough easy to handle (3-3.5 c more).
Turn dough onto lightly floured surface & knead 10 min. Place in greased bowl w/ greased side up. Cover and let rise 40-60 min or until double.
Grease bread pans or cake pan. Divide dough into 2 loaf pans or 2 mounds in cake pan. Let rise again.
Move rack to center of oven. Preheat to 425. Bake 25-30min. Allow to cool 10 min & brush with melted butter. Remove from pans, allow to cool before cutting.

*I substituted red wheat flour for the second half of the flour and there was no difference in the quality of the bread.
**This makes A LOT of bread. I baked one big mound on a cookie sheet and another big loaf in a loaf pan. I don't know how he got two mounds in a cake pan.


I added red wheat flour at this point

Bulgar Bread

I've been bragging about my new bread recipe for a little while. It is the only homemade bread I've made that Ryan will eagerly eat for regular sandwiches.

2/3 c. medium bulgar (aka cracked wheat)
1 1/3 c. apple juice
2 1/2 c. whole wheat flour
2 1/4 t. yeast
1 c. warm water
2 eggs
2 1/2 c. bread or all-purpose flour
1/4 oil
2-4 T. water
4 t. salt

1. Combine the bulgar and the apple juice in a saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce heat to low and cook, stirring occasionally, until the bulgar is tender and the juice is absorbed, about 10 minutes. Remove from heat and set aside.

2. In a mixer bowl, stir together the whole wheat flour and the yeast. Add the warm water and eggs.

3. If using a stand mixer, beat on medium speed with the paddle attachment for 4 minutes. Scrape the bowl and beater. Cover tightly with plastic wrap (I don't; I just use my Bosch cover or a towel) and let rise at room temperature until the sponge doubles in volume, about 1 hour.
If making the dough by hand, beat the egg mixture vigorously with a wooden until the dough is thick and ropey, 3 to 4 minutes. Cover and let rise until doubled, about 1 hour.

4. If using a stand mixer, add the bulgar, bread flour, oil, 2 T. water, and the salt to the sponge. Attach the dough hook and knead on low speed about 8 minutes, until the dough cleans the sides of the bowl and is moist, elastic, and only slightly sticky. If the dough is too dry, knead in some or all of the remaining 2 T. water. If the dough is too wet, knead in a small amount of flour.
If making the dough by hand, add the bulgar, 2 c. of flour, oil, 4 T. water, and the salt to the sponge and beat with a wooden spoon to make a thick, moist dough. Sprinkle most of the remaining 1/2 c. flour on your work surface, scrape the dough onto it, and dust with the rest of the flour. Knead the dough for 8 to 10 minutes, folding it over itself and pushing it away from you in a rhythmic motion, until it is smooth, elastic, and only slightly sticky. Add a small amount of additional flour if necessary.

5. Lightly oil a 6-qt bowl, or coast with cooking spray. Scrape the dough into the bowl, turning to coat all over (I just leave it in the mixer bowl where I mixed it.) Pick up the dough and work between your hands to form a smooth ball. Return the dough to the bowl, cover tightly with plastic wrap, and let rise until almost tripled in volume, 1 to 1 1/2 hours (it will almost fill the bowl).

6. Butter or grease two 8 1/2 x 4 1/2 x 2 3/4 inch loaf pans, or coat with cooking spray; set aside. Turn the dough out onto a lightly floured work surface and pat it gently to remove any air bubbles. Divide the dough in half, and shape each piece into a loaf. Place the loaves in the pans. Cover loosely with lightly oiled (or sprayed) plastic wrap and set aside at room temperature until the centers have risen 1 1/2 to 2 inches above the rims of the pans, about 1 hour.

7. About 30 minutes before the loaves are ready to bake, adjust an oven rack to the lower third position and preheat the oven to 375.

8. Remove the plastic wrap from the loaves and place in the oven, leaving a few inches between the pans. Bake for 35 to 45 minutes, until the loaves are well browned and sound hollow when you remove them from the pans and rap their bottoms; they will not rise much. Cool completely on wire rack (or towel), 3 to 4 hours, then wrap airtight. This bread freezes well for up to 3 weeks.

From Baking in America by Greg Patent, pp. 72–73.

Roasted Tomato Basil Soup

I found this one on a blog, but it is from the Food Network. I have tried it a few times now and it is REALLY yummy. I just use a blender to puree the soup, and then I can make it as smooth or chunky as I like. We always have grilled cheese on the side, and it is perfect for a cold, rainy day.

• 3 pounds ripe plum tomatoes, cut in half
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
  
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
  
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Grandma Sigurjonsson's Sugar Cookies

2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup sugar
1 egg
1 Tablespoon milk
1 teaspoon vanilla

Sift flour, baking powder and salt. Cream butter and sugar. Add egg, milk and vanilla. Mix well. Add sifted dry ingredients. Cover and chill about one hour. Grease cookie sheets. Roll out chilled dough to 1/8 inch thickness on lightly floured board. Bake at 375 degrees for 7 minutes (until lightly browned around the edges).

White Chocolate Raspberry Scones

1 3/4 c flour
3 T sugar
2 1/2 t Baking powder
1/2 t salt
1/3 c butter
1 egg beaten
1/2 t almond extract
1/2 c whip cream
3/4 c frozen raspberries (or blueberries, blackberries)
3/4 c white baking chips

*In large bowl mix: sugar, flour, BP, salt
*cut in butter
*add berries and chips to dry ingredients
*mix egg, almond extract and whip cream in a small bowl add to dry ingredients
*mix til all is moistened
*pat into 8" circle on a greased cookie sheet or baking stone
*bake 18-23 min at 400. Cool til warm.

Raspberry Lemon Bars

2 c flour
1/2 c powdered sugar
2 T cornstarch
1/4 t salt
3/4 butter
4 eggs, lightly beaten
1 1/2 c sugar
3 T flour
1 t finely shredded lemon peel
3/4 c lemon juice
1/4 cup half and half or cream
1 1/2 c fresh raspberries

line a 9x13 pa with foil, extending foil over ends of pan. Grease foil.

In a large bowl combine 2 c flour, powdered sugar, cornstarch and salt.
Cut in butter til mix resembles coarse crumbs.
Press mix into bottom of pan and bake 350 18-20 min til edges are golden

Meanwhile, for filling, in a med. bowl stir together eggs, sugar, 3 T flour, lemon peel and juice and cream (half and half).
Pour over hot crust. Sprinkle raspberries over top.
Bake 20-25 min until center is set.
Cool completely in pan on wire rack. Grasp overhanging foil and lift out of pan. Cut into bars.

Ricotta Pizza Pie (quiche)

I tried two new "gourmet" recipes this week. Both were delicious and pretty easy! This one and the Butternut Squash Soup:

Ricotta Pizza Pie
For the crust:
3 c flour
1 T kosher salt
6 T olive oil
2 eggs, beaten and mixed w/ 6 T water

For the filling:
5 eggs, beaten
1/2 c. grated pecorino
1 lb. ricotta, excess liquid drained
1 c salami, cut in cubes
1 c shredded mozzarella
1/2 t. pepper
2 T chopped parsley

Preheat oven to 400. Place flour, salt, olive oil in large bowl and work it with your hands until the oil is incorporated and mixture resembles crumbs. Add egg mixture and toss until dough comes together in dry mass. Knead until just smooth. Flatten dough into disc, set aside.
In large bowl, combine all filling ingredients except 1 T of eggs and 1 T pecorino. Line bottom and sides of 9 inch pie pan with 2/3 dough (rolled out 1/8 inch thick), allowing for 1 inch overhang. Scrape filling into the dish and top with remaining 1/3 dough (rolled out as well). Press edges together to seal, cut slits in top crust. Brush with reserved egg and sprinkle with reserved cheese. Bake for 10 minutes, then reduce heat to 350 and bake until the top has puffed out, 45 min to an hour more. Let cool 15 min before removing from dish.

Butternut Squash Soup

1 butternut squash, cut in half lengthwise and scoop out seeds, prick hard side with fork randomly, set face down on cookie sheet and pour about 1/2 inch of water into the cookie sheet. Bake @ 350 degrees for 45 min to an hour, will be soft when cooked. Let cool and scoop out flesh.
Melt 2 T butter in pot, cook 2 med diced onions until translucent. Add 3/4 t. white pepper and 1 1/2 t. salt, stir. Add 4 c chicken stock and squash mixture. Stir until heated through, bring to a boil. Remove from heat and puree. Add 1 c heavy cream and 1 c half and half. Warm. Serve with lime slices (use lime generously, mm!).
Makes 2 qts.

Perfectly Easy Dinner Rolls

If I were to name these rolls, I'd call them "Ohmigosh-I'm-In-Love Dinner Rolls." I made them for the first time tonight, and our family of five eaters ate 22 rolls! I'm totally sold. Here's the introduction from my recipe card: "This icebox dough requires no kneading and can be made up to 4 days ahead. Just take it out of the refrigerator, let rise and bake for perfect rolls every time."

Pasta Primavera

I tried this recipe out the other day. I didn't use the asparagus or the shrimp, but made it to go with spaghetti and meatballs. I actually made it in the crock pot. The magic little ingredient here is the salsa. I never would have thought of it, but both Nate and I loved it. It made it taste a bit more spicy, and very fresh. It was great.

1/2 16-ounce box ziti
1/2 bunch asparagus (about 12 spears), cut into 2-inch pieces
1 16-ounce tub mild fresh salsa
4 ounces soft goat cheese
1 teaspoon sugar
1/2 16-ounce bag frozen cooked shrimp, thawed

Cook the pasta according to the label directions, adding the asparagus to the boiling water during the last 5 minutes of cooking. Drain. Meanwhile, heat the salsa in a large skillet over medium heat, stirring frequently until the tomatoes release their

juices, 2 to 3 minutes. Stir in the goat cheese and sugar and heat until smooth. Add the shrimp and fold in gently until heated through, about 2 minutes. Pour the sauce over the pasta and toss.

Choripan

Nate served in Argentina and today (to celebrate his birthday) we made these sandwiches. They are SUPER yummy. We made them open face, and liked them a lot. A choripán is a popular sandwich in Argentina and Latin American countries. The name comes from the combination of its ingredients: a grilled chorizo (sausage) and a crusty bread.

INGREDIENTS
• 1 avocado, small dice
• 1/2 small red onion, small dice
• 1 clove garlic, minced
• 2 plum tomatoes, seeded and small diced
• 2 tablespoons parsley, minced
• 1/2 jalapeño, minced
• 1 lime, juiced
• 1 tablespoon extra-virgin olive oil
• Sea salt and fresh ground pepper
• 6 Italian sausages, no fennel (hot or sweet, as you prefer)
• 6 crusty rolls (ciabatta, Kaiser, Portuguese, etc.)

DIRECTIONS
Prepare the salsa for your choripan by mixing the avocado, onion, garlic, tomato, parsley, jalapeno, lime juice, olive oil, and seasoning. Place in refrigerator while you grill your sausages.

Grill your sausages on your grill, away from direct flame. Open the rolls just before your sausages are ready, and place on the grill to toast up.

When your sausages are ready, slice open lengthwise and lay flat on your open roll. Divide the avo-salsa among the rolls.



Chimichurri

INGREDIENTS
1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

1. Pulse parsley in processor to chop.
2. Add remaining ingredients and blend.
3. Separate sauce into equal parts.
4. (Use half for basting or marinade).
5. (Use other half for table service).

Betty Crocker's Easy Garlic, Herb & Cheese Biscuits

A fast favorite at our house. I tried them once mixed with pesto, but not nearly as good.

2c Bisquick
2/3c milk
1/2 shredded Cheddar cheese
3/4t basil, oregano, parsley, or rosemary

Mix until soft dough forms, beat vigorously 30 sec. Drop dough on cookie sheet by 10 to 12 spoonfuls (I actually usually make 6 or 7 big ones). Bake 8-10 min at 450. Mix together 1/4c melted butter and 1/4t garlic powder then brush on warm biscuits. Serve immediately. Ahhhh....

Marietta's Colombian Rice

This is from a Colombian friend who served this at every meal (in Colombia, they serve rice with everything, even spaghetti. A meal is not complete without three carbs). I have never been able to achieve the same amazing results (fabulous flavor and a beautiful brown, delicious crust on the bottom), but am still trying because David thinks this is absolutely heavenly.

Chop 1/2 onion and 2 cloves garlic per cup of rice (long grain, white Mahatma is good). Saute in 2T olive oil until clear. Add rice and stir. Add 2c water, salt to taste, and 1t bouillion per cup of rice. Bring to a boil, cover, and let cook until dry (about 20 min?). Then turn off the heat and let it sit for a while(she swears this is the most important part).

Mexican Meat

This is from my mom. We buy lots of ground chuck when it goes on sale, cook it up like this then freeze it in sandwich baggies (1/2-1lb) for a quick, easy meal. Defrost and sprinkle on nachos with black beans and peppers, put in quesadillas with black beans and peppers (or refried beans, if that's your thing), or eat in tacos. I've put dried pantry ingredients below, you can, of course, substitute fresh.

Mexican Meat

In a large pan, per 1lb of ground beef, add:
2T onion flakes
1t salt
1t chili powder
1/2t cornstarch
1/2t crushed red pepper
1/2t cumin
1/4t oregano
1/8t garlic
1/2c water

Brown, mixing well, then drain fat.

Spectacular Sides

Sidsie and I were talking the other day about cooking the same old boring things. She mentioned that she wanted to spruce up her sides, instead of always serving just plain old steamed veggies. So, here are a few of my straight from the pantry, amazing side dishes. By the way, I hardly ever measure things (including time). So all of this is approximate (sorry, Bonnie).

Carrots
Steam cut up carrots until tender. Toss with honey. Serve warm.
OR
Toss with shelled pistachios (get them at the Farmer's market). No extra salt needed.

Green beans
Saute green beans in 1-2T butter, add 1/4 c water and cover for, I don't know, 5 min? or until tender. Toss with toasted almond slivers (again, the blanched ones at YDFM are great, but you have to toast them yourself).

Asparagus
Wash and snap off tough ends of spears. Steam spears in some water in a covered skillet for ~5min. Drain. Saute spears in 2T butter, basil, salt and pepper to taste (about 1/2t basil). Sprinkle with parmesan cheese and Serve warm.
(Betty Crocker, who I've adapted this from, adds 8oz sliced mushrooms and 1/4c chopped hazelnuts, but I don't like mushrooms and never have hazelnuts so I've always cooked it this way).

Summer Squash, Zucchini and Onions
Saute sliced summer squash, zucchini and onions in 2T olive oil and 1t basil. Salt and pepper to taste. Yum!

Pumpkin Stuff

Sorry Amber, that I've not honored your request until now. I've been a complete mooch off this site so far.
I served this dessert at Book Group last October at my house and it's one of David's favorites.

Pumpkin Stuff

1 big can of pumpkin
1 can evaporated milk
1c sugar
3 eggs
2t cinnamon
1t nutmeg
1/2t ginger
1/2t cloves

Combine all, place in a 9x13 pan. Top with dry yellow cake mix, then pour 1.5 cubes of melted butter over the top (I usually use less than that, maybe 1 cube?). Bake for 50-55min at 350.

Cooking Light recipes

A few years ago, I had a subscription to Cooking Light, and I kept all the magazines. Some of the recipes have been WINNERS; others have not, but I have all of them. If anyone wants to try them . . .

granola bar request

I would love a great recipe for granola bars. I have tried a couple and neither were what I was looking for. The granola was good but the bar was not.

Elementary School Peanut Butter Bars, Anyone?

Do you remember getting those peanut butter bars during lunch in elementary school? They had a layer of chocolate on the top of the peanut butter cookie thing. I am looking for a recipe. Anyone?

Carrot Cake Extraordinarire (my mom's title)

While I am not a carrot cake lover (it is tasty, but I would rather have variety), my mom swears by this cake. She was always happy when she would get it for her birthday or mother's day or something like that.

1 1/2 c. cooking oil
2 c. sugar
5 eggs
2 1/2 c. flour
2 t. baking powder
1 t. baking soda
2 t. cinnamon
1 t. salt
2 t. vanilla
2 c. carrots, grated
1 c. crushed pinapple, drained
1/2 c. nuts

Beat oil and sugar in large mixing bowl. Beat in eggs, one at a time, beating after each addition. Sift together dry ingredients. Add with vanilla, carrots, pineapple, and nuts to sugar mixture. Pour into 14x10 baking pan. Bake about one hour at 350. Frost with cream cheese frosting, and pipe those little carrots on if you like.

I think I remember my mom making this in a layer cake a few times. I would just ckeck after 35–40 minutes if that is what you are after.

Carrot Cake request

Does anyone have an awesome recipe for carrot cake? Dave is in China for the next 10 days, and I'd like to surprise him with something excellent when he comes home.

Hope you guys are well!

Sweet and Sour Chicken

A new family favorite! It is similar to Rosemary's but I prefer it this way.

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Thai Chicken Peanut Noodles

This meal makes you feel like you have gone to an amazing Thai restauant for dinner. It is seriously delicious. I found this recipe on Picky Palate and I love it! When it's fresh and warm, the sauce has a tendency to pool at the bottom, so serve it in a shallow dish and scoop deep when serving. I agree with the chef, "Every ingredient is important - if you don't have fresh ginger, cilantro, roasted peanuts, or red bell pepper, I would say, wait until you do!"

1lb whole wheat thin spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped
2 Tablespoons sesame seeds (I just sprinkle some on top)

*I cooked the chicken in the crock pot in the morning and shredded it before preparing the rest of the meal. Alternatively, you could cook the chicken in the microwave at 50% power until cooked through. Set water to boil and cook noodles according to package. Meanwhile, prepare the sauce in the food processor.
*Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

Makes 6 servings.

Red Beans and Rice

I got this recipe from My Sisters' Cafe and tried it last night. It was so yummy and so easy. What more can you ask for? My kids even gobbled it up!

1 1/2 c red beans
1 (8 oz) can tomato sauce
1 pkg Polska Kielbasa
1 small onion, chopped
1 clove garlic
1/2 green pepper, chopped
1 Tb butter
2 dashes Tabasco sauce
1/2 tsp oregano
1/2 tsp thyme
1 tsp dry mustard
1 Tb Worchestershire sauce
1/4 tsp cayenne pepper
1/2 tsp Cajun spice

Soak beans in 4 cups hot water and 1 Tb salt; cover and let stand for 6 hours to soften. Then drain beans and add 3 1/2 cups fresh water and tomato sauce. Cut sausage into pieces and saute with butter. Add chopped onion, garlic, and green pepper until tender; add to beans. Add remaining ingredients and simmer 1 1/2 hours, stirring occasionally. Serve over hot rice. (To thicken last 15 minutes, mix 1 part flour to 3 parts cold water. Stir into mixture until desired thickness.)

*Now the way I did it was in the crockpot with canned beans...here it is:
In place of the dry beans, use 3 cans of red beans. (Drain most of the liquid off the beans) Also, you may substitue 1/2 tsp garlic salt for the garlic clove. Place all ingredients (minus butter)directly into the crockpot - no need to saute veggies with sausage. Add 3/4 c water. Cook on low for 3-5 hours. We served it with brown rice which was very good and had the added bonus of being healthy! Also, I used the lowfat Polska Kielbasa which is just as good to me but some might prefer the real thing.

Pumpkin Choc. Chip Cookies

These are sooo easy! I often use them as a last minute treat.

1 spice cake mix
1 sm. can pumpkin
1/4 c. oil (more or less - I never measure just pour until it looks good)
chocolate chips

Mix all ingredients together in large bowl. Drop by medium cookie scoop onto cookie sheet and bake at 350 for 15 minutes (or until bottoms are golden brown)

Herb and Cheese Chicken Tenders

My kids love this chicken.

1-1/2 lbs chicken tenders
Salt and pepper to taste
1 cup flour
2 eggs, beaten with ¼ cup water

Breading
1 ½ cups Italian-style bread crumbs
½ cup parmesan cheese
1 tsp thyme
1 tsp rosemary
2 tsp Parsley
1tsp garlic powder

Olive oil for frying

Preheat oven to 350 degrees. Foil line a cookie sheet, set a side.

Heat olive oil in a large nonstick skillet over medium heat.

Season chicken tenders with salt and pepper. Place flour in a shallow dish. Beat eggs with water in a second dish. In a third dish, combine breading ingredients. Coat chicken in flour, then egg, then breading.

Add chicken to the skillet and cook until deeply golden, each side 3-4 minutes. Transfer to cookie sheet and bake for 10 minutes.

We love to eat this with couscous, salad or pasta. It is also very good in a sandwich with some ranch dressing, avocado and lettuces. YUM!

Orange and Almond Salad

This is one of our favorite salads!

1 head romaine lettuce or leafy green lettuce
4 navel oranges
¼ cut sliver almonds (toasted if you like, I usually just add them raw)
1 T chopped fresh or dried tarragon
2 T honey
2 T vinegar
4 T olive oil
Juice from ½ of a orange
A bash a Salt

Arrange chopped lettuce on a platter. 3 ½ oranges trim a slice of skin from the top and bottom of the orange down to the flesh. Stand the orange up right and cut off the remaining peel, working from top to bottom around the orange. Cut orange in half lengthwise and slice into half-moon shapes. Add oranges and almonds to lettuce.

In small bowl combined, honey, vinegar, orange juice, salt, tarragon with a whisk. Stream olive oil while continuing to whisk well. Pour the dressing evenly over the entire salad and serve.

Whole Wheat Bread

2 loaves
1/3 c oil
1/3 c honey or ½ c sugar
2 ¼ t salt
2 ¾ c steaming hot tap water
¼ c gluten flour
1 ¼ T instant yeast
7-8 c whole wheat flour

Mix together first four ingredients in mixer with a dough hook. Add ½ of flour and beat. Put in 1-2 more cups flour, gluten flour, and yeast. Beat again. With mixer on medium speed, add remaining flour just until dough pulls away from the sides of the bowl. Knead 10 minutes on medium-high speed.

Pre-heat oven for 1 minute to Luke Warm and turn off. Spray or oil pans. Pour dough out onto oiled counter, divide and shape into loaves and put into pans. Let loaves rise 35 minutes in warmed oven. Do not remove bread from oven; turn oven to 350 degrees and bake for 30 minutes. Tip out of pans and cool on cooling rack.

Spinach and Artichoke Dip

1 Package frozen Spinach – Thawed and water squeezed out
1 jar artichoke hearts, chopped
1 cup sour cream
8 oz cream cheese, softened
1 cup shredded parmesan cheese
8 oz Monterey Jack cheese, shredded
1 tsp onion powder
½ tsp garlic powder
2 T butter, melted
½ tsp salt

Mix all ingredients in medium size bowl. Place in a 9x9 baking dish and cook for 35-45 minutes at 350 degrees or until bubbling.

Serve hot with bread or chips.

Blueberry Banana Cheesecake

1 8 oz pkg cream cheese, softened
2/3 c. sugar
1/4 t. cinnamon
1/4 t. lemon extract or lemon zest
1/2 t. vanilla
6 oz cool whip, thawed
2 c. fresh or partially thawed blueberries (I've only used fresh)
2-3 bananas
pre-made graham crust

Beat first five ingredients well. Fold in cool whip. Fold in berries. Slice bananas into bottom of crust. Top with berry mixture. Serve or refrigerate until ready to serve.

Banana Bread

Danielle asked for a banana bread recipe. Here is my version (or my mom's version).

3 ripe bananas
1 c. sugar (white or brown)
1/4 c. butter, melted
1 egg
1 1/2 c. flour (white or whole wheat or a mix)
1 t. salt
1 t. baking soda
chocolate chips (optional)
nuts (optional)

Mash bananas in a bowl, add sugar, butter, and egg and stir well. Add remaining ingredients and stir well. (If you use the chocolate chips and/or nuts, you might want to stir them into the flour first and then stir everything into the wet mix so that they don't fall to the bottom of the pan. You could also just fold them in at the end.) Pour into greased loaf pan and bake at 325 for about 1 hour. You can also bake them in muffin tins for 20 minutes at 400.

Penne Arrabiata

The Arrabiatia is for SPICY (but oh so tasty)! If you have some sensitive palates in your home, half the red pepper flakes. We like to add more though.

1/2 c olive oil divided
6 cloves garlic, sliced
1 tsp red pepper flakes
1 (28 oz) can diced tomatoes with garlic and olive oil
1/2 c tomato sauce
1 bunch fresh basil, chopped
2 eggs
2 c italian bread crumbs
1 tsp pepper
1 tsp salt
1 tsp garlic powder
1 lb thin chicken breast cutlets
1 (12 oz) package dried penne pasta
1/2 pint heavy cream

1. Heat 1/4 c olive oil in large skillet over medium heat. Add the garlic and saute for a few minutes. Sprinkle in the red pepper flakes and saute for another minute. Pour in the diced tomatoes and tomato sauce. Add the basil. Simmer for 20 minutes and stir occasionally.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain.
3. Wisk eggs in a small bowl. Place bread crumbs on a plate. Add in garlic powder, salt and pepper. Dip chicken into the egg and then press into the bread crumb mixture until completely coated.
4. Heat the remaining olive oil in a large skillet over medium heat. Cook the chicken for about 5 minutes per side or until the coating is a nice dark brown color.
5. Take the sauce off of heat. Stir in heavy cream (I use 1/4 pint). Do not add over heat or the cream may curdle.
6. Remove chicken and cut into thin slices. Add to the sauce and simmer for about 10 minutes. Stir in the cooked penne and allow to simmer a few more minutes to soak up the flavor, then serve.

Parmesan Custard Chicken Lasagne

I used to date this guy who loved to cook. This was one of my favorite dishes he made. It's also a bit time consuming, but he always told me good food is worth the wait and this is definitely worth the wait!

Parmesan Custard
4 T. butter
4 T. flour
2 c. milk
1 c. chicken broth
3 whole eggs
1/2 c. Parmesan cheese
1/2 tsp. salt
pinch of nutmeg and red pepper

Melt butter; add flour and stir. Over low heat gradually stir in milk. Whisk until smooth. Stir in broth and heat until boiling. Beat eggs in separate bowl - gradually whisk sauce into eggs. Pour back into saucepan and let stand off heat. Stir in remaining ingredients and set aside.

Filler Ingredients
1 1/2 lbs. chicken, cut into narrow strips
1 medium onion, diced
1-2 cloves garlic, minced
1/2 c. shredded carrots
1 1/2 lb. broccoli, cut into bite size pieces
1/4 c. fresh parsley
1/2 lb. mozzarella cheese, shredded
Lasagne Noodles, cooked al dente

Saute onion, garlic, carrots and broccoli. Add chicken and parsley and cook until chicken is no longer pink. In a deep 13X9 pan, layer custard, noodles, veggie mixture and cheese. Layer until gone ending with custard. Sprinkle with remaining cheese.

Bake at 350 30-40 minutes

Bestor's Maple Glazed Salmon

1/2 lb. Salmon
2 T. maple syrup
1 T. soy sauce
1/2 clove garlic, minced
1/8 tsp. garlic sauce
Dash of salt and pepper

In small bowl mix syrup, soy sauce, garlics, salt and pepper. Place salmon in baking dish and coat with sauce mixture. Marinate for 30 minutes.

Bake at 400 for 20 minutes or until fish flakes easily.

Granola

This is my best recipe for granola. I've adjusted it just the way we like it. It's a little time consuming, but well worth the result. I keep ours in the freezer and we eat it for breakfast with berries and yogurt almost daily.

10 c. rolled oats
1 c. wheat germ
½ lb. shredded coconut
1 c. sunflower seeds
3 c. almonds, pecans, walnuts or combination, chopped
1 ½ c. brown sugar, firmly packed
1 ½ c. water
1 ¼ c. oil
1 c. honey
1 ½ tsp. salt
2 tsp. cinnamon
3 tsp. vanilla

In large bowl combine oats, wheat germ, coconut, sunflower seeds and nuts. Blend well. In saucepan, combine remaining syrup ingredients. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Pour onto 5 cookie sheets. Bake until golden brown (20-30 min), stirring occasionally. (I usually bake 2 sheets and one time and rotate/stir them about every 10 minutes) Cool. (I've also found if you like chunky pieces, you need to let it cool completely on the cookie sheet). Put in airtight containers and store in a cool, dry place

Chicken Tikka Masala

I've never actually made this, Rich's cousin posted it on our family website. Here's her description of the dish:

"It may not be a super fast one, but if you like Indian food this is tops! I got it from an Indian Mamma"

1 C. yogurt
1 T. lemon juice
2 tsp. cumin
1 tsp. ground cinnamon
¼ tsp. cayenne pepper
½ tsp. black pepper
1 T. minced fresh ginger
1 tsp. salt
3 boneless skinless chicken breasts, cut into bite-sized pieces
4 long skewers
1 T. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. salt
1 (8 oz.) can tomato sauce
1 C. heavy cream
¼ c. fresh cilantro, chopped

Directions:
1. In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and refrigerate for 1 hour.
2. preheat grill and lightly oil grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
3. Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro. Serve with basmati rice.

Number Of Servings:6ish

Corn Salsa Deliciousness

I just made a particularly yummy batch of this last night. Our family likes it best with tortilla chips but it is also yummy in pita pockets or as a garnish with a meal. Ava likes to eat it with a spoon!

Mix:
1 can corn drained
1 can black-eyed peas, rinsed and drained
1 bunch of green onions chopped
1 bunch of cilantro chopped (1 use 1/2 bunch)
6 roma tomatoes finely chopped

Add:
1 package of Good Seasons Italian dressing, prepared according to package directions. Mix the dressing with the ingredients above.

Before Serving -Add:
2 avocados, finely chopped.

Sticky Chicken

This recipe is one Rosemary included with her spotlight. I may have made a few changes (I can't remember), but we seem to like it this way.

4 chicken breasts, cut into bite size pieces
1 c. flour
1 egg, beaten

Sauce:
1 1/2 c. sugar
4 T. vinegar
1 T. soy sauce

Dip chicken in egg then flour. Brown in hot oil in pan. Place in glass baking dish. Combine sauce ingredients mixing well. Pour over chicken

Bake at 350 for 45-50 minutes or until cooked through.

Pull-Apart Bacon Bread

This is a great snack bread. I've tried to use homemade dough, but so far it hasn't been as successful as the frozen dough.

12 bacon strips, diced
1 1lb. loaf frozen bread dough, thawed
2 T. olive oil
1 c. shredded cheddar cheese
1 1oz. pkg ranch dressing mix

Cook bacon and set aside. Roll out dough to 1/2" thickness; brush with oil. Cut into 1" pieces; place in large bowl. Add the bacon, cheese, ranch mix and remaining oil; toss to coat. Arrange pieces in a 13 x 9 baking dish. Cover and let rise for 30 minutes.

Bake at 350 for 15 minutes. Cover with foil; bake 5-10 more minutes until golden brown.

Cheyenne's No-Fail Rolls

These are really quick and easy dinner rolls. I usually use at least 1 c. whole wheat flour or 2 c. whole white wheat flour.

2 c. hot water
4 1/2 tsp. yeast
4 T. sugar
1 1/2 tsp. salt
4 T. oil
4-5 c. flour

Combine water through oil in a bowl and let sit for 5 minutes. Add flour 1 c. at a time mixing after each cup. Let dough rise 10 minutes. Pick off pieces, roll into balls and let rise again on a lightly greased cookie sheet

Bake at 425 10-12 minutes or until golden brown

Any Suggestions?

My sister sent me some Hazelnut Flour from an orchard near her home. Has anyone ever used this? or have any suggestions for use? She sprinkles hers on top of yogurt, but says it can be used in baking. The website suggests a pie crust, so I thought I might try that, but I don't make pies too terribly often...let me know if you have any ideas!

No Name Rub

Had this for dinner last night. I didn't have a critical ingredient for the marinade I had planned, so I decided to try a rub. I don't normally like rubs, but this was delicious. It has a bit of a kick, Chaz stop eating the outside of the chicken about halfway through dinner but Brian and I thought it was great. Next time, I think I will shred the chicken and use it like taco meat or something.

No Name Rub (it had a name, I thought it was lame, so now it has no name until we come up with one. Probably "that one rub" rub.)

Makes about 4 Tbsp. of rub

1 Tbsp & 1 tsp paprika
1 1/2 tsp cayenne pepper
2 1/2 tsp black pepper
1 Tbsp garlic powder
1 1/2 tsp onion powder
1 Tbsp salt
1 1/4 tsp oregano
1 1/4 tsp thyme

1. Brine 4 boneless, skinless chicken breasts for one hour (brine by putting the chicken in 1 quart water, 1/2 cup coarse salt, 1/2 cup sugar)

2. Remove chicken from brine, pat dry with paper towel.

3. Combine 2 Tbsp rub with 2 Tbsp olive oil in a gallon baggie. Smoosh to blend. Add Chicken and coat chicken.

4. Cook chicken on grill, high heat, about 4-5 minutes per side.

Baguette

I apolgize that this may or may not be the recipe used for the bread I served at book group, but I threw away the handwritten-on-a-scrap-piece-of-paper version that I used that fateful night. But, as best I can remember, this is what it was.

4 cups Flour
1 tbsp. Dry Active Yeast
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl

How to make it:
1. In a bowl, mix together the flour and the salt.
2. In another bowl, combine yeast, warm water, and half of the flour/salt mixture. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size. (Mine didn't.)
3. Gently incorporate the rest of the flour/salt, using your hands.
4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading. (Mine was wet.)
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size. (Mine didn't.)
6. Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. (I've read that this should be really tight to get the loaf to rise properly, but as mine was wet . . . .) Place on a (greased) baking sheet. Let sit for at least 20 minutes.
7. Place a bowl of water (or a tray of ice cubes on a lower pan) in the oven. Bake baguettes for about 25 minutes (maybe less). Remove the bowl of water after 15 minutes of baking.

Vanilla Cupcakes

3 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
4 large eggs
2 tsp vanilla
1 1/4 cups milk

1. Preheat oven to 350. Whisk together flour, b.p., and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 min. Add eggs, 1 at a time, mixing well. Add vanilla. Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10-20 seconds.

2. Spoon 1/4 batter into each muffin cup. Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Makes 24.


Fluffy buttercream frosting:
2 sticks unsalted butter, softened
1/2 tsp vanilla extract
3 cups sifted confectioners' sugar
Dash of salt
Beat on medium-high speed for about five minutes or until very light and fluffy.

These turn out great every time.

Curry-Coconut Chicken

2 1/2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
3 tomatoes, diced (about 3 cups)
8 ounces green beans, cut into 1 1/2-inch lengths
1/4 cup water
8 ounces cauliflower florets
1 bunch scallions (green parts only), cut into 1 1/2-inch lengths
1 recipe Curry-Coconut Sauce (see below)
1/2 cup thinly sliced fresh basil
Cooked jasmine rice

Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the tomatoes and cook, stirring constantly, for 30 seconds. Add the green beans and water. Cover partially and cook for 1 minute. Add the cauliflower, cover partially, and cook, stirring occasionally, for 8 minutes. Add the scallions and Curry-Coconut Sauce. When it starts to bubble, add the chicken and basil. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.

Tip: Try using tofu in place of the chicken. And sugar snaps and sweet potatoes make great substitutions for the cauliflower and green beans.

Yield: Makes 4-6 servings

Curry-Coconut Sauce

1½ cups canned light coconut milk
2 Tablespoons soy sauce
2 teaspoons sugar
½ teaspoon kosher salt
2 Tablespoons olive oil
1 teaspoon crushed red peppers flakes
Grated zest of 1 lemon
1½ Tablespoons minced garlic
1½ Tablespoons curry powder
½ cup chopped fresh basil

In a small bowl combine coconut milk, soy sauce, sugar and salt. Place a wok or skillet over medium high heat. Add olive oil and heat for 30 seconds. Add crushed red pepper flakes, lemon zest, garlic and curry powder and stir fry until fragrant, about 15 seconds. Add the coconut milk mixture and bring to a boil. Cook until sauce thickens slightly, 1½ minutes. Add basil. Pour into a bowl.

I found this in Real Simple and have used it several times. I like to use broccoli, carrots and green peppers, in place of green beans.

Apple Cake

1 ½ c. oil
2 c. sugar
3 eggs
3 c. flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
3 c. peeled, cubed apples
1 c. coarsely broken walnuts (optional)

Spread in a greased 9x13 pan and bake at 350 for 45-60 minutes.
I often substitute the oil for applesauce and it turns out great. I also add a little cardamom sometimes. This always turns out really moist and delicious.

Asian Noodle Salad

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

THAI PEANUT SAUCE:

1 Tbsp minced garlic*
2Tbsp minced cilantro*
1 Tbsp minced mint*
2 Tbsp sugar
1/2 to 1 Tbsp red pepper flakes (start conservatively)
~1/3 cup peanut butter (chunky is great, but smooth is fine too)
1-2 Tbsp oriental fish sauce (start conservatively)
1/4 cup soy sauce
3 Tbsp honey, plus extra as needed
up to 1/2 pint cream

• Combine all ingredients except honey and cream.
• Add honey and cream (start with 1/4 pint) to taste, to cut the saltiness, and reach desired texture.

Makes about 2 1/2 cups of sauce

Can be made a day or two ahead of time.

*For quick mincing, put garlic, cilantro and mint in a food processor (basil also works well as a substitute or as an addition)

NOTE:I found the salad recipe on thepioneerwomancooks.com and really, really liked it. I added grilled chicken and served it with a Thai Peanut Sauce and made it a main dish salad. It makes a huge batch, so I would consider making it for a gathering, or else splitting some of the ingredients with someone.

My Favorite Chocolate Chip Cookies

This is a recipe I've made up. I'm always looking for chocolate chip cookie perfection and this is my attempt at it. I adjust it from time to time, and this is the latest...

1 cube butter (not margarine, not crisco...just butter)
1/2 cup natural peanut butter
1 cup brown sugar
1 tsp vanilla
1/2 tsp baking soda
1 1/2-2 cups rolled (not quick) oats
1 cup semi-sweet chocolate chips (or to taste)
1/2 cup butterscotch chips (or to taste)
1/3-1/2 cup flour

Cream butter and peanut butter. Add sugar and mix well on high speed for 1 minute. Add egg and beat on high until fluffy. Add baking powder and vanilla. Add oats, chocolate and butterscotch chips, mixing well after adding each ingredient. Add flour.
I use a 1 Tablespoon cookie scoop to shape them. Place on a lightly greased cookie sheet and bake at 350 degrees for 8 minutes, or longer if you like them less doughy. Let them cool on the cookie sheet for 5 minutes before transferring to a cooling rack. enjoy.

Chicken Fettuccini Alfredo

INGREDIENTS

• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon Italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• 1/3 cup all-purpose flour
• 1 tablespoon salt
• 3/4 teaspoon ground white pepper
• 3 cups milk
• 1 cup half-and-half
• 3/4 cup grated Parmesan cheese
• 8 ounces shredded Colby-Monterey Jack cheese
• 3 roma (plum) tomatoes, diced
• 1/2 cup sour cream

DIRECTIONS

1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

I found this on allrecipes.com and really liked it. I actually kept the tomatoes separate as a garnish, rather than stirring them in, and also added chopped fresh basil.

Recipe Requests

I was just thinking of a recipe or two that I want from some of you and I thought it would be good to have one post where we can request recipes. Just check it when we come to the site to see if there are any new requests. Sound good?

Bonnie - I want the recipe for the blueberry banana cheesecake please.

Kris - last book club at your house you served a baked something or other in a 9x13. I think you said it was one of Dave's favorites. Do you remember? I would love that recipe. (and name ;) )

Pancakes

Since I compared Amy's pancakes to mine, I thought it might be good to put mine up for the test.

1 c. flour
1 heaping t. baking powder
scant 1 t. salt
4 T. sugar
1/4 c. butter, melted
2 eggs, separated
1 c. milk

Stir together dry ingredients. In a small bowl whip the egg whites until stiff. Add the other liquid ingredients to the dry ingredients and mix well. Carefully fold in egg whites. Cook on a heated griddle.

To use sour milk or buttermilk, add 1 t. baking soda and decrease the baking powder to 1/2 t. I also mix in all sorts of things: mashed banana, left-over oatmeal, blueberries. It is sort of a hodge podge recipe, but it works well for us. The key is to flip the pancakes over when the bubbles are still wet, if that makes any sense.

The Perfect Chocolate Cake

This is a recipe posted by my best friend. She is a gormet when it comes to desserts, so I had to pass it on. The frosting is really fudgey, if you like that.

Cake:
1 pkg. devil’s food cake mix w/pudding
1 cup sour cream
3/4 cup water
1/2 cup vegetable oil
4 large eggs
1 tsp. pure vanilla extract.

Filling: (Sweetened Cream)
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1/2 tsp pure vanilla extract, or any other flavor you think would taste good

Frosting:
1 cup semi-sweet chocolate chips
1/2 cup half-and-half
1 cup butter cut into tablespoons
2 1/2 cups confectioners’ sugar

Instructions: (Cake)
1) Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly grease and flour three 9-inch round cake pans.
2) Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape the bowl and then beat for 2 minutes more, scraping the sides of the bowl as needed. Divide the batter evenly into the three cake pans and place in the oven.
3) Bake the cakes for 20 to 25 minutes. Remove the cakes from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges and turn the cakes out onto the racks. Cool for another 30 minutes.
4) Prepare the sweetened cream. Place one cake layer right side up an put 1/2 of the prepared cream in the middle. Smooth out the cream evenly, leaving 1/2 inch around the edge. Place another layer of cake on top of that, right side up. Smooth the rest of the cream evenly over that layer, leaving 1/2 inch around the edge. Place the 3rd layer on top. Cover the cake lightly with wax paper and place in the refrigerator to chill while you prepare the frosting.
5) Prepare the frosting.
6) Spread the top and sides of the cake with the frosting.

Instructions: (Sweetened Cream)
1) Chill a large, clean mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients.
2) Pour the cream into the chilled bowl, and beat with the electric mixer on high speed until it thickens, 1 1/2 minutes. Stop the machine and add the confectioners’ sugar and vanilla extract. 3) Beat the cream on high speed until stiff peaks form, 1 to 2 minutes more.

Instructions: (Frosting)
1)Place a large mixing bowl full of ice in the kitchen sink.
2) Place the chocolate chips, half and half, and butter in a medium sized microwave safe bowl. Microwave on medium power for 5-6 minutes or until the mixture thickens, stopping every 1 minute to stir.
3) Whisk the confectioners’ sugar into the mixture until it becomes smooth. Then, place the bowl with the chocolate mixture into the bowl of ice, taking special care not to let any ice water spill into the saucepan. Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudge-like in appearance, about 5 minutes.
4) Spread on cake. Frosting will stiffen up as it sets.

Brian Faucett’s Pasta Al Forno

The Faucetts lived in the ward a few years ago. He served his mission in Italy, and this is what he would serve guests.

1 lb. penne pasta, ½ cooked
½ lb. procutto (or black forest ham), very thinly sliced
½ lb. provolone cheese, very thinly sliced
¾ lb. mozzarella, shredded
sauce
generous olive oil
1 onion, finely minced
1 garlic clove, finely minced
66 oz. tomato sauce
¼- ½ t. crushed red pepper
basil
pepper

Make sauce. Saute onion and garlic in olive oil until garlic is browning. Add sauce and season. Let simmer 4-8 hours, until thickened.

Place small amount of sauce in bottom of a 9x13 pan. Place one layer of pasta, then ½ of the ham, then provolone, then mozzarella. Repeat (sauce, pasta, ham, cheeses). Top with remainig pasta, sauce and remaining cheeses. Bake at 350 until pasta is al dente. Cover and chil 1 day. Reheat covered with foil. (May be eaten first day.)

Chocolate Crackle Cookies

Note that this dough is really messy.

8 oz. bittersweet chocolate, coarsely chopped
1 ¼ c. flour
½ c. cocoa powder
2 t. baking powder
¼ t. salt
8 T unsalted butter, softened
1 1/3 c. light brown sugar
2 eggs
1 t. vanilla
1/3 c. milk
1 c. powdered sugar (plus more for rolling)

Preheat oven to 350.
Melt chocolate. Set aside to cool.
Sift flour, cocoa, baking powder, and salt.
In separate bowl, cream butter and sugar until light. Add eggs and vanilla. Add melted chocolate. Add dry ingredients alternating with milk. Stir until just combined. Divide into quarters. Wrap with plastic and chill 2 hours. Line baking sheets with parchment paper.
Roll ball of dough into a log about sixteen inches in length. Cut off pieces in one inch increment. Shape piece into a ball. Roll in powdered sugar. Bake 12-15 minutes. Cool on wire rack.

from Martha Stewart

Orange Rolls

Ryan's family has orange rolls at every family gathering. This is the original recipe. His mom would make 12 dozen for Thanksgiving when he was younger.

4 c. milk
1/2 c. shortening
1/2 c. sugar
1 t. salt
2 packages yeast (about 1 1/2 T.)
1/2 c. lukewarm water
4 1/4 to 4 3/4 c. sifted flour
2 eggs

Microwave milk for 5 minutes. Add shortening, sugar and salt. Cool tolukewarm. Sprinkle yeast on lukewarm water; stir to dissolve. Mix 1 1/2 c. flour to milk mixture and beat at low speed 1 minute. Beat in eggs andyeast. Gradually stir in enough remaining flour to make a soft dough that leaves the sides of the bowl. Mix in a bosch 5 minutes. Place in lightly greased bowl; invert to grease top. Cover and let rise in warm placefor 1hour. Punch down and turn on to lightly floured surface. Divide in half. Shape as desired. Bake 375 for 12-15 minutes or until a golden brown.

Sticky Orange Sauce:
1 1/2 c. sugar,
1/2 c. orange juice and pulp,
1 cube butter

Cook 7 minutes and cool. Roll half of dough into a rectangle. Spreadwith sauce. Roll from long side as for jelly roll; seal edges. Cut in 1-inch slices and place in greased muffin tins. Repeat with second half of dough. Raise 20 minutes. Bake 375-400 10-12 minutes.

No-Cook Orange Sauce

1 c. sugar
2 cubes butter
grated rind of 3 oranges
about 2 T. orange juice (not quite diluted)

With hand mixer, mix together until spreadable. Roll half of dough into rectangle. Spread sauce onto dough. Roll as for a jelly roll and cut in 1-inch slices. Place in greased muffin tins. Repeat with second half of dough. Raise 20 minutes. Bake 375 for 15-20 minutes.

Killer Cranberry Sauce

This is the best cranberry sauce I have ever had. It is great for Thanksgiving and for cranberry upside down cake or cranberry muffins.

1-1/2 C sugar
1 navel orange
1/2 t grated ginger
4 C cranberries
1/2 C (2 oz.) toasted pecans

Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved. Add cranberries and cook until they pop - about 5 minutes. Add pecans and cool sauce.

Chiang Mai Curry Noodles

2 Tablespoons vegetable oil
1 Tablespoon finely chopped garlic
2 Tablespoons red curry paste or pananeng curry paste
1/2 Pound boneless chicken, cut in big, bite-size chunks or boneless beef, such as tri-tip or flank steak, thinly sliced crosswise into 2-inch strips
2 Cups unsweetened coconut milk
1 1/4 Cups chicken broth
2 Teaspoons ground tumeric or curry powder
2 Tablespoons dark soy sauce or soy sauce
1 Teaspoon sugar
1 Teaspoon salt
2 Tablespoons freshly squeezed lime juice
1 Pound fresh Chinese-style egg noodles, or 1/2 pound dried Chinese-style egg noodles, angle hair pasta or spaghetti
1/3 Cup coarsely chopped shallots
1/3 Cup coarsely chopped fresh cilantro
1/3 Cup thinly sliced green onions

Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste. Add the coconut milk, chicken broth, tumeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10minutes, until meat is cooked through. Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.

Cook the noodles in a large pot of rapidly boiling water, until tender but still firm, as little as 2 mintues for fresh noodles and 7 minutes or more for dired. Drain, rise well in cold water, drain again, and divide the noodles among the individual serving bowls. Ladle on hot curry and sprinkle each serving with the shallots, cilantro and green onions. Serve hot.

Serves 4-6

This is taken from a great cookbook I own, called Quick and Easy Thai

Spanish Rice

1 tbs oil
1 c. basmati rice
1/2 medium onion, chopped
2 cloves garlic, minced
2 c. chicken stock, boiling
1 bunch cilantro, chopped
1 can petite diced tomatoes

Saute onion, garlic and rice in oil. Add broth, tomatoes and cilantro and simmer until rice is tender (approximately 25 minutes).

Shredded Chicken Tacos

This is super easy and tasty. I use it for chicken, but you can also use a boneless pork loin roast.

Sauce:
1 can tomato sauce (8oz.)
1 cup BBQ sauce
1 med. red onion, thinly sliced (I usually just do half of the onion)
2 tbs. Chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. cinnamon

About 2 pounds of chicken.

mix sauce ingredients in slow cooker. Add meat, then spoon sauce over top to cover. Cook on low for about 8 hours. Shred and simmer for an additional 30 minutes.

Cafe Rio Tomatillo Ranch Dressing

I guess I should have explained better how everything is put together. Typically, this dressing is used for the salads, but can also be put in or on the burrito. I made this a few weeks ago and served it as a burrito bar so everyone could pick their own toppings. I had lettuce, tomatoes, guacamole, salsa, and sour cream available. My mouth is watering just remembering...

Ingredients:

1 tomatillo (looks like a small green tomato with a papery skin)
1 pkg ranch dressing
½ cup buttermilk
½ cup cilantro
3 green onions
½ cup mayo
1 tbs sugar
½ cup sour cream
½ lime juiced

Put in blender and chill.

Cafe Rio Lime Rice

The meal's not complete without the rice.

Ingredients:

2 Cups cooked rice
2 tbs chicken broth
1 tbs lime juice
1 tbs garlic powder
Pinch of Salt
½ cup Cilantro chopped
1 small can green enchilada sauce

Mix together and eat.

Canadian Cheese Soup

1/2 c. chopped onions
1/4 c. butter
1/4 c. flour
1 1/2 T. cornstarch
1/2 t. paprika
1/2 t. salt
1/4 t. white pepper
1 qt. milk, heated
1 qt. chicken stock, heated
3/4 c. carrots, diced and cooked
3/4 c. celery, diced and cooked
1 c. sharp cheddar cheese
1/4 c. fresh parsley, chopped

Melt butter with onions; add flour through pepper and cook 10 minutes, stirring often. Puree carrots and celery. Add to liquid and add mixture to the butter mixture. Stir constantly until thickened. Add cheese and parsley immediately before serving.

Note. I chop the carrots and celery pretty fine and cook them together, but I use a wand blender and blend them in the soup while I’m “stirring constantly.” I find it easier. I also have added a chopped potato to the vegetables and used dried parsley.

from The Lion House Cookbook

Pumpkin Cake with Cream Cheese Frosting

Cake:
4 eggs
1 2/3 c. sugar
1 c. oil
2 c. pumpkin, cooked and mashed
2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. salt
1 t. baking soda

Preheat oven to 350°. Cream sugar and eggs; add remaining ingredients and mix well. Bake in a greased jellyroll pan for 20–25 minutes. Cool cake in pan.

Frosting:
8 oz. Cream cheese, softened
1/4 c. butter or margarine
1 t. vanilla
4 c. powdered sugar

For frosting, mix ingredients together until smooth. Spread over cooled cake.

Oatmeal Chocolate Chip Cookies

1 1/4 c. flour
1 t. baking soda
1 c. butter or margarine, softened
1/4 c. sugar
3/4 c. brown sugar
1 small pkg. vanilla instant pudding
2 eggs
3 1/2 c. oats
1 c. chocolate chips

Mix flour and baking soda; set aside. Cream together butter, sugars, and pudding mix. Add eggs, then flour mixture. Stir in oatmeal and chocolate chips. Drop by rounded spoonfuls onto greased cookie sheets. Bake at 375° for 10–12 minutes.

Lemon Bars

1 c. flour
1/2 c. butter or margarine
1/4 c. powdered sugar
2 large eggs
1 c. sugar
1/2 t. baking powder
1/4 t. salt
2 T. lemon juice

Mix flour, butter, and powdered sugar thoroughly. Press into a non-greased square pan. Bake for 20 minutes at 350°. While baking, beat eggs, sugar, baking powder, salt, and lemon juice until light and fluffy. Pour over hot crust. Bake for 25 minutes more. Dust with powdered sugar.

Vecca (Butterzoft)

This is my great-great-grandfather’s recipe from Switzerland.

1/4 c. sugar
1 c. butter
1 t. salt
2 c. milk, scalded
1 T. yeast
1/4 c. warm water
3 large egg yolks
7 c. flour

Soften yeast in warm water. Combine sugar, butter, egg yolks, salt, and milk in a large bowl. Cool to lukewarm and add yeast. Add 3 1/2 c. flour and beat thoroughly. Add remaining flour gradually until dough is formed. Knead lightly (you want this dough soft) about 10–15 minutes. Place in a greased bowl. Cover closely and let rise in warm place until doubled (approximately 1 hour). Punch down and knead for about 2 minutes. Let rise again until doubled in bulk. Divide into four equal sections and roll sections into a rope. Braid strands into a single long loaf on a greased jellyroll pan. (May divide into two smaller loaves.) Cover and let rise. Before baking brush with beaten egg yolk.. Bake 45 minutes at 350 to 375°.

Cafe Rio Shredded Pork

Only those of you familiar with Utah will know about the restaurant Cafe Rio. It is similar to Moe's. Everyone seems to love their pork best so I'm passing along the recipe.

3 lbs Pork picnic roast
1 cup Worcestershire sauce
1 tsp oregano
1 tsp ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 tbs dried onion

Cook in crockpot 6 hours. Drain off juice, shred meat. 1 Hour before serving add:
Small can enchilada sauce
1 cup brown sugar

Stir and simmer one hour

Gazpacho

I made this soup for Book Group. It is a cold soup and there are many different variations. My advice is don't skimp on the tomatoes. Get the best and freshest you can. Their flavor has to shine.

2 slices day-old coarse country bread, crusts removed, soaked in water just to cover and squeezed dry
2 small cucumbers, peeled, seeded, and coarsly chopped
1 small yellow or red onion, chopped
2 cloves garlic, minced
2 1/2 lbs. ripe tomatoes, peeled, seeded and coarsely chopped
2 small green peppers (or 1 green and 1 red), seeded and coarsely chopped
6 T. extra virgin olive oil
3 T. red wine vinegar, or to taste
salt and freshly ground pepper to taste
ice water or tomato juice (optional)

Garnishes (I didn't serve anything but baguettes):
4-6 T. extra virgin olive oil
2 T. minced garlic
2 slices coarse country bread, cut into 1/2 inch cubes
2 c. diced, peeled ripe tomato
1/2 c. diced, peeled, and seeded cucumber
1/2 c. minced green pepper
1/4 c. finely minced red onion

1) Put the soaked bread, cucumbers, onion, garlic, most of the chopped tomatoes, and 1 of the bell peppers in a food processor or blender. Purée until smooth and pour into a large bowl.

2) Finely chop the rest of the chopped tomatoes and the remaining bell pepper and add to the soup. Stir in the olive oil and vinegar and season with salt and pepper. If the soup is too thick, add a little ice water, or if the tomatoes are not perfect, add a little tomato juice. Cover and refrigerate until well chilled.

3) To prepare the garnishes, in a frying pan over medium heat, warm the olive oil. Add the garlic and sauté briefly until gragrant. Add the bread cubes and fry, turning as needed, until golden brown on all sides, 4-5 minutes. Transfer to paper towels to drain.

4) Put the croutons, tomato, cucumber, bell pepper, and onion in small separate bowls and set on the table. Ladle the gazpacho into chilled bowls and let diners add garnishes as desired.