Fresh Orange Cookies

I got this recipe years ago at a Relief Society Cookie Exchange. I love the fresh flavors.

1 1/2 C sugar
1C butter
2 eggs
4 C flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2/3 C orange juice
3 T orange zest
1 C sour cream

Preheat oven to 375. Beat sugar and butter until light and fluffy. Add sour cream, eggs, juice and zest. Blend well. Stir in flour, baking powder, baking soda, and salt. Mix well. Drop by rounded spoonfuls on ungreased cookie sheet. Bake 8 to 11 minutes, until edges are light brown. Remove immediately. Frost when warm. Makes about 4 dozen.


FROSTING

1/3 C butter
3 C powdered sugar
1 T orange zest
4 -5 T orange juice


Mix until smooth and light

Tex-Mex Tostadas

So easy you Can't Not try it! I'll post a picture when I make them next week.

8 white corn tortillas (6-inch diameter)
6 large eggs
¾ cup corn kernels
½ cup shredded cheese (cheddar, pepper-jack, Monterey jack)
½ cup prepared salsa
2 scallions, chopped (optional)
Pinch of salt

Heat oven to 400 degrees. Coat 2 baking sheets with nonstick cooking spray. Place 4 tortillas on each baking sheet and spray with cooking spray. Bake at 400 for 10 minutes.

In a large bowl, whisk together eggs, corn, ¼ cup of the cheese, ¼ cup of the salsa, half of the scallions and salt.

Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add egg mixture and cook, stirring, until eggs are firm, about 4 to 5 minutes.

To serve, place about ¼ cup of cooked egg mixture on top of each tortilla. Sprinkle each with remaining cheese and scallions. Serve additional salsa on the side.

*Can also serve with sour cream-very good!

Grandma's Oatmeal Cookies

Old-fashioned oatmeal cookies are made with shortening, brown sugar, buttermilk, and spices.

INGREDIENTS:
1 cup shortening
1 1/2 cups light brown sugar, packed
2 eggs
1/2 cup buttermilk or regular milk
1 1/2 cups all-purpose flour, stir before measuring
1 teaspoon baking soda (decrease to 1/2 teaspoon if you use regular milk)
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups quick cooking rolled oats
3/4 to 1 cup raisins

PREPARATION:
In a mixing bowl, cream together the shortening and brown sugar until light. Beat in eggs, one at a time, beating well after each addition. Stir in the buttermilk.
Into another bowl sift together the flour, baking soda, baking powder, salt, and spices.

Stir the sifted mixture into the creamed mixture until blended. Stir in oats and raisins. With a tablespoon, drop onto greased baking sheets about 2 inches apart. Bake in a preheated 400° oven for about 10 minutes, or until lightly browned. Makes 4 to 5 dozen oatmeal cookies.

Sweet Pork Dinner

Sweet Pork Roast

1 3-5 pound pork loin roast, fat and silver skin trimmed

2 cups medium salsa, any kind, I used green

2 cups brown sugar

Combine above ingredients in crock pot; cook for 8-10 hours on low or 6-8 hours on high. Shred pork and reduce juices by half in medium saucepan. Add back to pot to combine.

Cilantro Lime Ranch Dressing:

3/4 cup sour cream

1 pkg. dry ranch dressing

¾ cup mayonnaise
1 cup buttermilk

3-4 dashes Tabasco or ½ jalapeño, seeded

1-2 cloves fresh garlic, crushed

1 small bunch fresh cilantro

Juice and zest of 1 lime
2 large tomatillos, quartered

Combine all ingredients in blender & blend until smooth. Note: Don’t like cilantro? Use fresh parsley instead.

ADDITIONAL FILLINGS:

Cilantro Lime Rice

Tortillas, heat until warm and a bit spotty brown

Cheddar cheese, grated

Black beans mixed with some pork juices

Pico de Gallo

Lettuce, chopped

Wrap rice, pork and other ingredients in tortilla. Put green sauce on last and roll up tortilla.

Cilantro Lime Rice

2 cups rice

4 cups water

½ bunch cilantro, chopped fine

S & P
Zest and Juice of 1 lime

Cook rice according to package directions. Add remaining lime and cilantro, fluff with fork until combined. Season to taste with S & P.

Pico de Gallo

8-10 roma tomatoes, diced fine

1 onion, chopped fine
2 garlic cloves, minced

½ jalapeño, seeded and minced

S & P
½ cup fresh cilantro, chopped fine

Juice and zest of 1 lime

Combine all ingredients in bowl and serve immediately or refrigerate until needed.

Makes 3 cups.

Lumberjack Hash

Very simple, nothing spectacular but a great breakfast or dinner. Serve with eggs and fruit on the side.

Ingredients
2 teaspoons vegetable oil
2 teaspoons butter
1 onion, chopped
1 cup chopped bell pepper
3 garlic cloves, minced
8 cups frozen hash brown potatoes, thawed (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 ounces ham, diced
3/4 cup shredded cheddar cheese

Heat oil and butter in a large nonstick skillet over medium heat. Add onion; cook 5 minutes. Add bell pepper and garlic; cook 3 minutes. Add potatoes, salt, pepper, and ham; cook 16 minutes or until potatoes are golden brown, stirring occasionally. Top with cheese; cook 2 minutes or until cheese melts.

Yield
4 servings

Banana Bread

2 cups ripe bananas, (4-5 medium)
1 1/2 cups sugar
1/2 cup vegetable oil
2 large egg whites
2 large eggs
2 1/2 cups flour
2 1/2 tsps cream of tartar
1 1/2 tsp baking soda
1 tsp salt
cooking spray

Optional:
1 1/2 cups toasted walnuts, chopped
1/2 tsp nutmeg

1. Preheat oven to 350 degrees, spray 2 bread pans with cooking spray.
2. In bowl of food processor combine first 5 ingredients. (You can also do this with an electric mixer, the food processor just gets the bananas super smooth, no lumps.)
3. In separate bowl, mix dry ingredients together. Add combine wet and dry ingredients until just moist. If using nuts and nutmeg, add now. Spoon batter evenly between both pans.
4. Bake at 350 degrees for 40-50 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove and let cool.

Manicotti

Barilla no-boil noodles work best, they taste great and have 16 noodles per box, which is what you need for this recipe.

Tomato Sauce
2 28 oz cans diced tomatoes in juice
2 TBS olive oil
3 cloves garlic, minced
1/4 tsp red pepper flakes, optional
Salt
2 TBS chopped fresh basil leaves

Cheese Filling & Pasta
3 cups part skim ricotta cheese
2 cups Parmesan cheese (Real, not Kraft green can crap)
2 cups mozzarella, grated
2 eggs, lightly beaten
3/4 tsp salt
1/2 tsp pepper
2 TBS fresh parsley, chopped
2 TBS fresh basil, chopped
16 no-boil lasagna noodles

1. For the Sauce: Heat oven to 375 degrees. Pulse tomatoes in food processor until coarsely chopped, 3-4 pulses. Heat large saucepan over medium heat, add oil, garlic and red pepper flakes, cook 1-2 minutes until fragrant and golden brown. Add tomatoes and 1/2 tsp salt, simmer until thickened, about 15 minutes. Stir in basil; adjust seasonings with salt. Remove from heat.
2. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper and herbs in medium bowl and set aside.
3. To assemble: Pour 1-inch boiling water into 13x9 baking dish, add noodles one at a time. Let noodles soak 5-7 minutes, until pliable, moving noodles around every so often to prevent sticking. Remove from water, dry on towel, discard water and dry dish.
4. Spread bottom of baking dish with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly on bottom 3/4 of each noodle, leaving top part of noodle clean. Roll into tube and arrange in baking dish seam-side down. Repeat with remaining noodles. Pour remaining sauce evenly over top of noodles, making sure they are evenly and completely covered.
5. Cover manicotti with foil, bake until bubbling, 40 minutes, then remove foil. Sprinkle remaining 1 cup Parmesan over top and broil until cheese is spotty brown. Cool 15 minutes and serve the best dang manicotti in the US.

Creamy Key Lime Bars

Crust

10 oz animal crackers

6 TBS brown sugar

8 TBS melted butter

Filling

4 oz cream cheese, room temperature

2 TBS grated lime zest, minced

Pinch table salt

2 cans (14 oz) sweetened condensed milk

2 large egg yolks

1 cup lime juice, DO NOT use bottled!

Garnish (optional)

3/4 cup sweetened coconut, toasted until golden and crisp

1. Heat oven to 325 degrees. Line 9x13 pan with foil, 2 sheets, one width wise and one length wise, with some foil hanging over the edges so you can lift the bars out of the pan. Spray with cooking spray.

2. For the crust: In a food processor, pulse animal crackers until fine, add brown sugar and salt; process to combine, slowly drizzle in butter and pulse until evenly combined. Press crumbs into foiled pan evenly and firmly. (I used a small ramekin to do this) Bake until deep golden brown, 18-20 minutes. Cook on wire rack, do not turn off oven.

3. For the filling: In a medium bowl combine cream cheese, lime zest and salt until softened, creamy and smooth. Add sweetened condensed milk and beat until thoroughly combined and no lumps remain. Add egg yolks, stir. Add lime juice and whisk gently until combined, mixture will thicken.

4. Assemble and Bake: Pour filling onto crust; spread to corners and smooth. Bake until set and edges begin to pull away slightly, 20-22 minutes. Cool on wire rack until room temperature 1-1 1/2 hours. Cover with foil and refrigerate until fully chilled, about 2 hours.

5. Loosen edges with knife and lift bars from baking pan using foil extensions; cut bars into squares. Sprinkle with toasted coconut if using and serve. Refrigerate any leftovers up to 2 days.

BBQ Chicken & Potato Salad

This takes awhile but is infinitely worth it. We did thighs and drumsticks, next time we will just do the drumsticks due to ease of cooking and eating. So good we had it 2 days in a row!

Serves 4 to 6

Quick BBQ Sauce
3 cups barbecue sauce (bottled)
1/2 cup molasses
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons brown mustard or whatever mustard you have on hand
2 teaspoons onion powder
1 teaspoon garlic powder

Chicken
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
3 pounds bone-in, skin-on chicken pieces (breasts, whole legs, thighs, and/or drumsticks), trimmed and breasts halved

1. For the sauce: Whisk all ingredients in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and cook until sauce is thick and reduced to 3 cups, about 20 minutes. (Sauce can be refrigerated in airtight container for up to 1 week.)
2. For the chicken: Mix salt, pepper, and cayenne in small bowl. Pat chicken dry with paper towels and rub spice mixture all over chicken pieces.
3. Open bottom vent on grill. Light large chimney starter filled with charcoal briquettes and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan on one side of grill and pour coals in even layer over other side of grill. Set cooking grate in place, cover, open lid vents completely, and let grill heat for 5 minutes. Scrape cooking grate clean.
4. Oil grate and place chicken skin side down on cooler side of grill. Cover, with half-opened lid vents over chicken, and cook until chicken begins to brown, 30 to 35 minutes. Move chicken into single line close to coals. Begin flipping chicken and brushing with 2 cups sauce every 5 minutes until sticky, about 20 minutes. Slide chicken pieces over coals and continue to brush chicken until sauce on chicken becomes crusted and internal temperature of breast meat registers 165 degrees and legs, thighs, and drumsticks register 175 degrees, about 5 minutes. Transfer chicken to platter, tent with foil, and let rest 10 minutes. Remove foil and serve, passing remaining sauce at table.




Potato Salad

2 pounds red potatoes, scrubbed
1/4 cup red wine vinegar
S & P
3 hard boiled eggs, peeled and diced
1 medium celery, minced
2 TBS red onion, minced
1/2 cup mayonnaise
2 tsp Dijon mustard
2 TBS fresh parsley, minced

1. Boil potatoes until tender, 25-30 minutes. Drain and cool slightly, peel if you wish. Cut into 3/4-inch cubes, place in bowl. Add vinegar, 1/2 tsp salt and 1/4 tsp pepper, toss to coat. Cover and refrigerate until cool, about 20 minutes.
2. Toss with remaining ingredients, season with S & P to taste. Serve immediately or cover and refrigerate for up to one day.

Pork Kebabs & Pineapple Rice

This meal was amazing. We ♥d it. I used fresh pineapple and it makes all the difference, for juice I just squeezed the pineapple bits until I had 2 TBS juice, very easy and sooo tasty. I also didn't have scallions on hand, used some minced red onion and added parsley.

From Everyday Food

Choose either metal or wooden skewers (four 12-inch or eight 6-inch) for these kebabs. Soak wooden ones in water for at least 15 minutes before grilling to keep them from burning.

Ingredients
1 tablespoon vegetable oil, plus more for grates
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)

1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
1 red onion, cut into 1 1/2-inch pieces
1 lime, cut into wedges, for serving

1. Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
2. In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
3. Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
4. Combine minced ginger and oil. To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper and fluff with a fork. Serve kebabs with rice and lime wedges.

Texas Sheet Cake

Cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa.
1 cup boiling water
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Icing:
1/2 cup pecans finely chopped
1 3/4 sticks butter in a saucepan.
4 heaping tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar

1. Combine flour, sugar and salt in mixing bowl.
2. In a medium saucepan melt butter and add cocoa. Add boiling water and let boil for 30 seconds. Pour over flour mixture and stir to cool.
3. In measuring cup (Pyrex) combine buttermilk, eggs, baking soda and vanilla.
4. Stir buttermilk mixture into chocolate mixture and pour into greased sheet pan and bake for 15-20 minutes at 350 degrees.
5. While cake is baking, make icing. Melt butter in same dirty saucepan, add cocoa, stir to combine and remove from heat.
6. Add milk and powdered sugar. Stir until smooth and sugar is incorporated, add nuts. When cake is done immediately pour warm icing over hot cake and smooth evenly. Let cool, eat and enjoy.

Coconut Cake

This is the easiest, naughtiest cake ever. If you love coconut you have to try it!

1 yellow cake mix, not the pudding kind
Ingredients for cake mix

2/3 cup butter
1 1/3 cups brown sugar
1/2 cup milk
1 tsp vanilla
3 cups sweetened coconut

1. Bake cake according to package directions.
2. While cake is baking, melt butter in medium saucepan. Add sugar and milk, stir to combine. Add vanilla and coconut.
3. When cake is done, remove from oven and poke holes all over cake with fork, you can get rough and make larger holes, not just little fork pricks here and there.
4. Pour coconut mixture over cake and spread out evenly, making sure liquid gets soaked up by cake. Place under broiler for a few minutes until coconut gets toasted and brown. Let cool and serve!

Grandma Beverly's Cheese Ball

I made this cheese log (shown above) for Easter and served it at a brunch and a dinner and it was a hit both places. It is my Grandma's recipe and always reminds me of special occasions. The secret is that it is SUPER easy! You can make it in a large ball, two smaller balls, or a log as I did above. I prefer the smaller balls or log since they don't tend to crumble as much.

8 oz. cream cheese
2 C (3/4 lb) cheddar, grated
1 tsp chopped green pepper
3 tsp minced green onion
1 tsp lemon juice
dash of salt
dash of cayenne pepper
1/4 lb chopped walnuts (I used pecans and they were fine)

Mix cream cheese and other ingredients, except grated cheddar, with electric mixer. Then add in grated cheese. Form into a ball or log. Roll in chopped nuts and make sure every inch is covered. Wrap in plastic wrap and refrigerate. Serve with crackers.

Enjoy!!

Honey-Jalapeno Chicken with Sesame Soba Noodles

Recipe adapted from Robin Miller

12 ounces soba noodles, (found in the Asian section of your grocer)
1 jalapeno, seeds removed
1/3 cup honey
1/4 cup chopped fresh cilantro leaves or parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 to 3 tablespoons water
2 teaspoons olive oil
2-3 large chicken breasts
Grill Seasoning
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 cup chopped scallions, green part only
2 tablespoons fresh ginger, minced

1. Season chicken breasts with grill seasoning or whatever you want and grill until done 6-8 minutes. Let rest. Meanwhile, cook soba noodles according to package directions. Drain and set aside.

2. In a blender or food processor, combine jalapenos, honey, cilantro or parsley, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the shredded chicken and the blended sauce and cook until heated through.

3. In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and minced ginger. Toss and then transfer to serving bowl. Slice chicken breasts and add accumulated juices to bowl, pour sauce over noodles and top with chicken.

Fettuccini with Creamy Red Pepper & Feta

Recipe adapted from Ellie Krieger

I ♥ this recipe, I usually have all the ingredients on hand and can whip it up in a jiffy!

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 (16-ounce) jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken broth
1 cup crumbled feta cheese
1 pound whole-wheat fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

1. Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly.

2. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.

3. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Molasses Spice Cookies with Orange Glaze

These cookies are so yummy, warm and spicy with just a hint of a bite and the orange pairs lovely with the ginger. The cookies above are not glazed yet.

Courtesy of Cook's Illustrated

Makes about 22 cookies
Bake the cookies one sheet at a time so they develop the nice cracks as seen above. Remove the cookies from the oven when they still look slightly raw and under baked. They will puff and then crack as they approach doneness.

1/3 cup sugar, plus 1/2 cup for dipping
2 1/4 cups flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp allspice
1/4 tsp finely ground black pepper
1/4 tsp salt
12 TBS softened butter
1/3 cup packed brown sugar
1 large egg yolk
1 tsp vanilla
1/2 cup molasses

Glaze
Zest of 1 orange, tangerine, etc.
2 TBS juice
3/4-1 cup powdered sugar

1. Adjust oven rack to middle position and heat to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar in bowl for dipping.

2. Whisk together flour, spices and salt in medium bowl and set aside.

3. In a standing mixer with paddle attachment, beat butter with brown sugar and remaining 1/3 cup sugar until light and fluffy. Add yolk and vanilla. Reduce to low and add molasses. Scrape bottom and sides of bowl and add flour mixture and beat until just incorporated. Give dough final stir by hand. Dough will be soft.

4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between your hands, drop into sugar bowl and turn to coat. Place on baking sheet 2 inches apart.

5. Bake, one sheet at a time, reversing position of sheet halfway through baking to ensure even cooking. Bake until cookies have browned, still puffy and edges have begun to set, (will look raw between cracks and seem underdone, about 11 minutes depending on how big the dough balls are.

6. Cool on sheet for 5 minutes then transfer to wire cooling rack. Mix together glaze ingredients in small bowl, using soup spoon drizzle glaze over cookies, let dry 10-15 minutes. Store in airtight container.

Chicken Salad

1 rotisserie chicken, chopped

1 cup red grapes, halved

1/2 granny smith apple, chopped

1 celery stalk, diced

2 green onions, chopped

1/2 cup toasted walnuts, chopped

3/4 cup mayo

Juice and zest of 1 lemon

S & P to taste

1. Combine all ingredients in large bowl. Adjust seasonings as needed. Serve immediately or chill until ready. Serve with croissants, crusty rolls or with a salad.

Lemon Meringue Tart

Sweet Pastry Crust:
1 1/2 cups (210 grams) all purpose flour
1/8 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, lightly beaten

Lemon Curd:
6 large egg yolks
1 1/2 cups water
1/4 cup corn starch
1/2 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 cup granulated white sugar
2 tablespoons unsalted butter, at room temperature and cut into small pieces
1 tablespoon lemon zest

Meringue:
4 large egg whites
1/2 cup plus 2 tablespoons white granulated sugar
1/2 teaspoon cream of tartar

TIPS:
Always remove the zest first before halving and squeezing the lemon.
Thin, smooth skinned lemons at room temperature yield the most juice.
Thick, bumpy textured cold lemons give the maximum amount of zest. Use a fine strainer to remove the seeds and pulp from the juice.

Sweet Pastry Crust: In a separate bowl, sift or whisk together the flour and salt. Set aside. Place the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't over mix or the butter will separate and lighten in color. Add flour mixture all at once and mix just until it forms a ball. Don't overwork or pastry will be hard when baked.

Flatten dough into disk, cover with plastic wrap, and refrigerate for about 30 minutes or until firm.

Have ready an 8 - 9 inch tart pan with removable bottom. On a lightly floured surface, roll out the pastry into an 11 - 12 inch circle that is about 1/8 inch thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.

When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan).

Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry.

Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten in the flour.

Preheat oven to 400 degrees F and place rack in center of oven. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake the crust for 20 to 25 minutes or until the crust is dry and lightly golden brown.

For Lemon Curd: While the crust is baking make the Lemon Curd. In a medium saucepan over medium heat whisk together the 3/4 cup sugar, water and lemon juice until blended. Bring to a simmer. In medium bowl whisk together egg yolks, corn starch and remaining 1/4 cup sugar. Gradually pour hot mixture into egg yolks stirring constantly until combined. Transfer back to saucepan and continue to cook over medium heat 1-2 minutes longer until mixture has thickend and reached 160 degrees F on a thermometer.

Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest. Immediately pour the lemon curd into the baked crust and smooth the top.

Reduce the oven temperature to 325 degrees F (177 degrees C). Bake the tart for about 10 minutes or until the lemon curd is firm but still a little wobbly in the center. Do not let it brown or burn.

For Meringue: In a clean bowl of your electric mixer, with the whisk attachment beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form.

Using a spoon, place dollops of the meringue over the entire surface of the hot lemon curd, starting at the outside edge of the tart. (Make sure the meringue comes right up to the crust and there are no gaps between the crust and the lemon curd.) Then, with the back of your spoon, gently press down on the meringue to get rid of any air pockets and to make sure all the lemon curd is covered with the meringue. If desired, swirl the meringue making a few decorative peaks. Return the tart to the oven and bake for about 10 to 15 minutes or until the meringue has nicely browned.

Remove from oven and place on a wire rack to cool, away from any drafts. When cool, serve or else cover and refrigerate.
Serves 6 - 8

Hand-held Peach Cobblers

Submitted by Emily

I wish I had a picture of these muffins- I'll take one next time I make them, but take my word for it- these are delicious. They are so quick and easy to make and truly taste like peach cobbler.

1 ½ cups flour
½ tsp. baking soda
½ cup oil
3/4 cup sugar
1/8 tsp. cinnamon
½ tsp. vanilla
¾ tsp. salt
2 eggs
1 can (15 ¼ oz) sliced peaches, drained and finely chopped or two large fresh peaches or nectarines

Crumb topping:
a little oatmeal, cinnamon, butter, and flour

In a bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in peaches. Sprinkle crumb topping on muffins.

Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen

* Add a scoop of vanilla ice cream to your dish and dessert is served!

Apple Kuchen

Submitted by Sydney

I wanted to share this fabulous recipe for Apple Kuchen. This is the official state dessert of South Dakota. I posted this on my blog, but thought I would post it here, too. It was really pretty easy to make and VERY good. The crust is kind of like lemon bar crust; the middle layer is kind of like homemade cheesecake; and the top layer is like an apple tart. Enjoy!Try this recipe for Apple Kuchen! Official state recipe from South Dakota!

For the crust:
2 cups flour
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
1/2 pound (2 sticks) unsalted butter, cold and cut into pieces

For the filling:
1 pound cream cheese, at room temperature
3/4 cup sugar1 teaspoon vanilla extract
1 egg, at room temperature

For the topping:
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
3 Granny Smith apples, peeled, if desired, cored, and thinly sliced

Preheat the oven to 450 degrees. Lightly grease and flour a 9x13-inch pan.Place the flour, sugar, and salt in a large bowl or food processor fitted with a steel blade and mix to combine. Add the vanilla and butter, a little at a time. Press into the baking pan and bake in oven until slightly golden but not brown, about 12 to 15 minutes. Cool.

Lower the oven temperature to 400 degrees.

To make the filling: Mix the cream cheese, sugar, and vanilla in mixer (preferably with a paddle) and beat until creamy. Add the egg, mix to combine, an pour over the cooled crust.

Place the sugar and cinnamon in a small bowl and mix to combine.

Place the apples on top of the filling in two or three columns. Sprinkle with the cinnamon sugar and transfer to the oven. Bake until firm and a rich brown, about 20 minutes. Cut into 20 to 24 pieces.Cooking Time: 35 minutes

My notes: I left the apple peel on and it was yummy. I only needed two good sized apples. I used Penzey's Vanilla Sugar instead of Vanilla and it all came out fine. I might recommend using table salt over Kosher salt since a few bites of crust were EXTRA salty... not that there's anything wrong with that. Also, since I didn't have a heavy-duty mixer - just a hand mixer - I ended up having to use a pastry blender to cut in the butter and then smashed it together with my fingers to make the dough. To find out more on how and why this became the state dessert of SD, check out: http://www.shgresources.com/sd/symbols/dessert/.

Homemade Oreo Cookies

Submitted by Holly S.

Ingredients:
2 boxes double fudge cake mix(dry)
2 Tbs. Flour
4 eggs
1 1/2 cups shortening

Filling:
8 oz. Cream cheese
3/4 cup margarine
3 1/2 cups powdered sugar
1 tsp. Vanilla

Directions:
Combine cake mix and flour. Stir in eggs and shortening. Batter will be stiff. Roll dough into balls about the size of a quarter. Place on ungreased cookie sheet 2" apart. Bake at 350 degrees for nine minutes. Remove from cookie sheet and cool one hour before frosting. Spread one-quarter inch of filling on one side and top with other cookie.

Blueberry Coffee Cake Muffins

By Ina Garten

Submitted by Krystin

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.~Try doing 24 and not filling to the top so they won't spill over~

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top~or just under the top~, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

These are so light and don't leave a film in your mouth. They would also taste good with some fresh lemon peel! ENJOY~

Aunt Elnora's Peach Cobbler

For the Fruit Mixture
10 large ripe peaches, pitted, skinned and sliced
1/2 to 3/4 cup sugar, depending on peaches
Juice of half a lemon
1/2 tsp lemon zest
Sprinkle of Nutmeg (1/8 tsp)
1/2 tsp Cinnamon

For the Cobbler Topping
2 1/2 cups flour
1 3/4 cups sugar
3 tsp baking powder
1 tsp salt
3 eggs, beaten slightly
12 TBS butter, melted

1. Preheat oven to 375 degrees.

2. Combine fruit, lemon juice, sugar and spices. Let sit while preparing cobbler topping to let fruit macerate.

3. Combine flour through salt and stir well. Add beaten eggs and cut dough with fork or pastry blender until dough is crumbly.

4. Place fruit in greased 9x13 baking dish. Bake for 15 minutes until fruit is hot and bubbly. Remove from oven and sprinkle cobbler topping evenly over fruit. Spoon melted butter over top and return to oven. Bake for 30-35 more minutes until top is golden brown and fruit is bubbly.

5. Remove and let cool for 20 mintes. Serve with good quality vanilla ice cream on top!

Killer Apple Cobbler-Crock Pot

Submitted by Allison

Ingredients:

• 1 cup Brown Sugar
• 1 tsp Cinnamon
• 1 cube Melted Butter
• 1 package or 1 lb of Caramels (unwrapped)
• 1 box Yellow Cake Mix
• 1 can Cream Soda
• 2 cans Apple Pie Filling

Method:

Spray crock-pot with non-stick Pam. Mix together brown sugar and cinnamon in a small bowl. Sprinkle 1/3 of the mixture into the crock pot and drizzle with one third of the melted butter. You will repeat this process 2 more times. Open and pour the 2 cans of apple pie filing on the sugary mixture, spreading it evenly in the crock pot. Using another 1/3 of the sugar and cinnamon blend, sprinkle it over the apples and drizzle 1/3 of the melted butter. Place unwrapped caramels randomly as the next layer, using ½ the package.

Mix the yellow cake mix in separate bowl with 1 can of cream soda. Pour the cake mix over the caramels and apples. Spread evenly. Sprinkle the last amount of sugar/cinnamon and melted butter over the cake batter. Place paper towel on rim of crock pot and cover with lid. The paper towel will absorb excess moisture. Cook on High for 2 hours or Low for 3 hours. Check doneness with tooth pick. When the cake is done turn off crock pot and randomly place the remaining caramels on the top of the cake. This time, without the paper towel, cover with the lid and let the caramels soften and melt somewhat from the residual heat. Don't let them melt all the way. The caramels on the top and in the middle of the cake are a delicious chewy surprise.

Serve with scoop of vanilla ice cream

Pumpkin Cake Roll

Pumpkin Cake Roll

3 eggs 2 tsp. cinnamon
1 C sugar
1 tsp. ginger
2/3 C pumpkin
½ tsp. nutmeg
1 tsp lemon juice
½ tsp salt
¾ C flour
1 C chopped walnuts
1 tsp. Baking powder
powdered sugar

Grease a jelly roll pan. Line with wax paper. In a bowl, beat eggs and sugar until creamy, about 3-4 min. Mix in pumpkin and lemon juice. In separate bowl, stir together flour, baking powder and spices. Fold dry ingredients into pumpkin mixture. Pour into pan and smooth top evenly. Sprinkle nuts over top. Bake at 375 for 12-15 min. or until top springs back. Sprinkle powdered sugar thru strainer onto a clean dish towel. Remove cake from oven and turn upside down onto towel. Beginning at narrow end of cake, roll towel and cake together. Set aside to cool, seam side down. While pumpkin roll cools, make filling. When cake is cool, unroll and remove towel. Spread filling over top. Roll up again. Refrigerate several hours. Serve in slices.

Filling:
6 oz. Cream Cheese
1 C powdered sugar
4 T. butter, softened
½ tsp vanilla

In a bowl, blend cream cheese ad butter until light and fluffy. Slowly beat in sugar and vanilla.

Wendy's Healthy Cookies

I like these cookies straight from the freezer. They remain chewy even when frozen and it's a great cool treat. If you can't find Bob's Muesli, usually found at Sprouts or a similar health food store or even online, then substitute oatmeal.

1/2 cup dried cranberries
1/2 cup raisins
3/4 cup dried apricots, chopped
1/4 cup chopped nuts
3/4 cup chocolate chips
1 1/2 cups whole wheat flour
1 1/2 cups Bob's muesli or oatmeal
3/4 cup brown sugar
2 TBS ground flax seed
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 eggs, lightly beaten
1 cup no sugar added applesauce

Combine all fruit and dry ingredients in a large mixing bowl. Use fingers to separate fruit sticking together. In small bowl combine wet ingredients and add to dry. Stir with spatula until combined. Batter should be moist. Form rounded spoonfuls onto prepared baking sheet, use parchment paper, Silpat or greased pan. Bake at 375 degrees for 8 to 10 minutes. Allow to cool slightly before moving to cooling rack. When cool place in freezer bag or airtight container and store in freezer. Makes approximately 3 dozen.

Chocolate Walnut Fudge

Adapted from Cook's Illustrated

The quality of the chocolate used will affect the flavor and texture of the fudge. We prefer Ghirardelli semisweet and unsweetened chocolate in this recipe. Don't be tempted to make this fudge without the walnuts; they are crucial to the texture. If you prefer, you can use toasted nuts in this recipe. Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge. This fudge will change texture and become drier the longer it is stored. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting.

Makes about 2 1/2 pounds

16 ounces semisweet chocolate , chopped fine

2 ounces unsweetened chocolate , chopped fine

1/2 teaspoon baking soda

1/8 teaspoon table salt

1 (14-ounce) can sweetened condensed milk

1 tablespoon vanilla extract

1 cup coarsely chopped walnuts

1. Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

2. Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.

3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in walnuts. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.

TO MAKE DOUBLE BATCH:Line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.

Toffee

1 pound SALTED butter
2 cups granulated sugar
2 TBS water
6 ounces semi-sweet chocolate, chopped
2 cups chopped toasted nuts, optional

1. Wrap jelly roll pan with foil and set aside.

2. Melt butter in medium saucepan over medium heat. Pour sugar into butter. Add water onto top of sugar pile, making sure it stays on the sugar and not in the butter. Whisk until well combined and mixture thickens.

3. Switch to wooden spoon and stir continuously over medium heat until mixture reaches approximately 317 degrees on candy thermometer and is the color of a brown paper bag.4. Pour candy onto prepared baking sheet. Sprinkle chopped chocolate onto toffee and let sit for a minute. As chocolate melts smooth it out with knife or spatula. Sprinkle nuts on if using.5. Place in refrigerator or freezer until candy has cooled and set about 30 minutes to 1 hour. Break into desired size pieces and store in airtight container.

Orange Bundt Cake

Cake
18 tablespoons unsalted butter (2 1/2 sticks), softened but still cool, plus extra for greasing pan
2 1/2 cups all-purpose flour , plus extra for dusting pan
4 large eggs , room temperature
2 tablespoons grated orange zest , chopped, plus 3/4 cup juice from 2-3 oranges
1 teaspoon vanilla extract
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Glaze and Orange Sugar
2 cups confectioners' sugar
1/2 cup frozen orange juice concentrate , thawed
4 teaspoons lemon juice
Pinch salt
1 1/2 teaspoons grated orange zest
3 tablespoons granulated sugar

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Butter 12-cup nonstick Bundt pan; dust pan with flour, then tap out excess. Whisk eggs, zest, juice, and vanilla in medium bowl.

2. With electric mixer, combine flour, sugar, baking powder, baking soda, and salt on lowest setting in large bowl. Add butter, 1 tablespoon at a time, and beat at medium-low speed until mixture is crumbly with pea-sized pieces, about 30 seconds after last tablespoon of butter is added. Add egg mixture in steady stream. Scrape down sides of bowl, increase speed to medium-high, and beat until batter is light and fluffy, about 2 minutes. Use rubber spatula to give batter final stir. (It's fine if batter looks slightly broken.)

3. Scrape batter into prepared pan and smooth out surface. Bake until skewer inserted into middle of cake comes out clean, 45 to 55 minutes.

4. For the glaze and orange sugar: While cake bakes, whisk 1 1/2 cups confectioners' sugar, juice concentrate, lemon juice, and salt in small bowl until smooth. Cool cake in pan on cooling rack for 20 minutes, then turn out onto rack placed over rimmed baking sheet. Brush still-warm cake with 1/4 cup glaze (see photo 1) and let stand until just warm, about 1 hour. Whisk remaining 1/2 cup confectioners' sugar into remaining glaze and pour evenly over top of cake (see photo 2). Using fork, mix zest and granulated sugar together in small bowl and sprinkle over glaze (see photo 3). Cool cake completely, about 2 hours. (Cake can be stored, tightly wrapped, at room temperature for up to 3 days.) Serve.

Lemon Pound Cake

Submitted by Allison

Serves 8

For best results, the butter should be between 65 and 70 degrees--it should give slightly when pressed with your finger but still hold its shape. You will need three lemons for this recipe.

Cake
16 tablespoons unsalted butter (2 sticks), softened but still cool, plus extra for greasing pan
1 3/4 cups all-purpose flour, plus extra for dusting pan
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/4 cup sour cream
1 1/2 tablespoons lemon juice
1 1/2 tablespoons grated lemon zest
1 cup granulated sugar plus 2 additional tablespoons
5 large eggs , at room temperature, beaten

Syrup
1/4 cup granulated sugar
1/4 cup lemon juice

Glaze
1/2 cup Confectioners' sugar , sifted
1 tablespoon lemon juice

1. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9 by 5-inch loaf pan with butter; dust pan with flour, then tap out excess. Sift flour, baking powder, and salt into bowl. Stir sour cream and lemon juice together in second bowl.

2. Using fingers, toss lemon zest and sugar together in large bowl until clumps are gone. Add butter and beat with electric mixer at medium-high speed until smooth and light, about 3 minutes. Scrape down sides of bowl. Add beaten eggs in three additions, mixing until smooth and scraping down bowl after each addition (mixture will begin to look curdled). With mixer on low, add one-third of flour mixture, followed by half of sour cream mixture, stopping as necessary to scrape down bowl. Repeat, ending with flour mixture. Scrape down bowl, then mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.

3. Pour batter into pan and smooth top. Gently tap pan on counter to release air bubbles. Bake until golden brown and toothpick inserted into center comes out with a few crumbs attached, 55 to 70 minutes.

4. For the syrup: While cake bakes, stir sugar and lemon juice together in saucepan over medium-high heat until sugar dissolves. Simmer for 2 minutes, remove from heat, and set aside.

5. Cool cake in pan on cooling rack for 10 minutes, then turn out onto rack. Brush top and sides of still-warm cake with syrup and cool completely, about 2 hours.

6. For the glaze: Whisk confectioners' sugar and lemon juice in bowl until smooth. Spread glaze over cake, allowing some to drip down sides. Let glaze set for at least 15 minutes before serving.
Make AheadThe test kitchen found this cake to be more moist the day after it was baked. In fact, when tightly wrapped, the cake will stay fresh up to 5 days. This cake also freezes well. Apply syrup, let cool, and wrap, unglazed, in two layers of plastic wrap and freeze in a zipper-lock plastic bag for up to 1 month. When ready to serve, defrost the cake, still wrapped, at room temperature, then remove the plastic wrap and proceed with the recipe from step 6.
To Make Two CakesDouble all ingredients except the eggs, using 9 eggs (instead of 10). Cream the butter and sugar in step 2 for 6 minutes (rather than 3 minutes) and add the eggs in four additions (rather than three). Divide the batter between two buttered and floured loaf pans and bake as directed, rotating the pans halfway through the baking time.

Paradise Wanna-be's Black & White Chippers

Recipe & Photo Courtesy of Picky Palate

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

1. Preheat oven to 350 degrees and grease cookie sheet if you don't have a silpat. (I used a cookie sheet with a silpat liner)

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.

3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet. The dough will be very moist and fudgy, use 2 spoons to make it easier, and you wnat nice large balls, golf ball size.

4. Bake for 8 to 10 minutes until fluffy but still soft and they look raw in the cracks. You MUST allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in airtight container and enjoy!

Fool Proof Pie Crust

Submitted by Amanda
When I first made this I was skeptical but it turned out wonderfully, flaky and delicious.

4 c. flour
1 3/4 c. shortening (I use butter flavored)
1 T. sugar
2 tsp. salt
1 T. vinegar OR lemon juice (I've tried both and can't tell a difference)
1 egg
1/2 c. water

With a fork, mix first four ingredients together. In a separate dish, beat vinegar, eggs, and water. Combine the two mixtures, stirring with a fork until all pieces are moistened. With hands, mold dough in a ball. Chill at least 15 minutes before rolling out.

(Dough can be kept in the refrigerator 4 or 5 days)

Hot German Potatoes

Submitted by Allison

I got this recipe from my friend Roseallie. I love a bitter vinegar taste and these fulfill that!

8-10 Red Potatoes
6-8 slices of bacon
1/2 chopped onion1/2 C olive oil
1/4 C red wine vinegar (I put a smidgen more)
Parsley (optional)

Rinse and boil whole potatoes until half way cooked. Drain and then slice.
Chop onion
Cook the bacon and break into little pieces (I like the microwave because it's fast, but do
whatever pleases you)
Heat up the *oil and vinegar and throw in the onion and bacon. Once boiling, add the sliced potatoes and cook until tender.
* you can use less oil and use the rendered bacon fat
Garnish with parsley.

Rotkohl (German Red Cabbage Dish)

This colorful red cabbage is ideal eaten hot with a hot meat main dish or eaten cold with a selection of cold meats and salads.

1 onion
1 tablespoon of olive oil
1 medium sized red cabbage
1 apple juice of half a lemon
3 tablespoons of brown sugar
4 tablespoons of red wine vinegar
4 tablespoons of water
salt and pepper to taste

Peel and finely chop the onion and apple. Finely shred the cabbage. Heat a large dutch oven or pot over medium high heat. Sauté the onion in the oil until slightly golden. Stir in the red cabbage and diced apple. Remove from the heat. Season with salt and pepper.

Combine the lemon juice, brown sugar, vinegar, water and salt and pepper and pour over the cabbage mixture. Toss to combine and cover. Bring to a boil over medium high heat and then reduce heat to low and let simmer for 2 hours or until cooked down and tender. Add splash of vinegar at end to brighten flavors and season with salt and pepper to taste.

Ultimate Twice Baked Potatoes

Contributed by Allison

I made these last night and they were great! I was going to add some cream cheese to the mixture, but they were already creamy enough. If you decide to do it, add a bit less milk.

INGREDIENTS

• • 4 large baking potatoes
• • 8 slices bacon
• • 1 cup sour cream
• • 1/2 cup milk
• • 4 tablespoons butter
• • 1/2 teaspoon salt
• • 1/2 teaspoon pepper
• • 1 cup shredded Cheddar cheese, divided
• • 8 green onions, sliced, divided

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bake potatoes in preheated oven for 1 hour.

3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

5. Bake for another 15 minutes.

Graham Cracker Brownies

This recipe came from my mom, Susan Gunnell. Isn't it great when something so simple tastes so good!? I can't walk past the kitchen without "evening off the edges". I like these best the second day; they seem to become more of a candy bar instead of a gooey treat.

1 envelope plus 4 graham crackers crushed

1 cup walnuts (don't need to chop)

1 cup chocolate chips

1 (14 oz) can sweetened condensed milk

Combine all ingredients and press into 9x9 greased baking dish. Bake at 350 for approximately 25 minutes. It should be lightly browned on the top.

Blueberry Muffins

Adapted from Cook's Country

These muffins are best served warm. Store leftovers in an airtight container overnight. Microwave one muffin at a time until warm, about 10 seconds, before serving.
Makes 12 Muffins

2 cups all-purpose flour plus 1 additional tablespoon
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
3/4 cup packed light brown sugar
4 tablespoons unsalted butter , melted and cooled
3/4 cup nonfat buttermilk
1 teaspoon grated lemon zest and 2 teaspoons juice from 1 lemon
1 teaspoon vanilla extract
1 cup frozen blueberries

Topping
1 tablespoon granulated sugar
2 teaspoons lemon juice
2 teaspoons water

1. For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with nonstick cooking spray. Whisk 2 cups flour, baking powder, baking soda, and salt together in large bowl.
2. Whisk eggs and brown sugar together in medium bowl until thoroughly combined. Gradually whisk in melted butter, then buttermilk, lemon zest, lemon juice, and vanilla until well blended. Fold into dry mixture with rubber spatula (a few streaks of flour should remain). Remove blueberries from freezer and toss with remaining tablespoon flour in small bowl. Gently fold blueberries into batter, being careful not to break berries.
3. Distribute batter in muffin tin and bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan halfway through baking.
4. For the topping: Cool muffins in pan 5 minutes. Meanwhile, heat 2 teaspoons sugar, lemon juice, and water in small saucepan over low heat until sugar has dissolved. Transfer muffins to wire rack, brush tops with lemon syrup, and sprinkle with remaining teaspoon sugar.

Creamy Pesto & Grilled Chicken

2 cups fresh basil
1 cup fresh Italian parsley
1/2 cup Parmesan or romano cheese, grated
1/2 cup pine nuts, toasted
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/2 cup olive oil
1 tablespoon lemon juice
2 tablespoons water
1 cup heavy cream

4 chicken breasts
Montreal Grill seasoning

1 pound pasta

1. In a food processor combine all pesto ingredients except cream.
2. Season chicken with grill seasoning and cook until done, either on the grill or indoors. Let rest tented with foil until ready to serve.
3. In a medium saucepan, combine pesto and cream, heat over medium heat until it steams.
4. Meanwhile, cook pasta according to package directions, drain, reserving 1/2 cup water.
5. Use pasta water as necessary to ensure pasta does not cling to itself. Place on plate, top with sauce and slice the chicken and place on top of pasta & sauce.

Grilled Pork Chops & Apricot Sauce

This is our new favorite way to have pork.

4 thick center cut pork chops

Montreal Grill Seasoning

10 dried apricots, chopped

1/2 cup apricot jam

2 TBS water

Juice from 1/2 lemon

1. Pound pork chops so they are of even thickness, season liberally with grill seasoning. You can cook these on the grill or pan saute them until the reach an internal temperature of 150 degrees, 6-8 minutes per side.

2. Remove from heat and let rest, tent with foil, temperature will continue to rise with carry over cooking.

3. If you cooked them in a skillet, add remaining ingredients, scraping bottom of pan to get up the yummy pork fond. If you used the grill, heat a skillet over medium high heat and add ingredients. Stir until jam is melted down, add pork juices accumulated from the meat resting. As mixture starts bubbling, add pork to pan and turn to coat evenly. Remove to serving plate and spoon sauce over each pork evenly.

Easy Chicken & Dumplings

This is sooo good and I can easily pull it together in 30 minutes. Serves 4-6

1/2 rotisserie chicken, shredded or chopped
2 carrots, chopped
2 celery, chopped
1 large onion, chopped
3 cloves garlic, minced
S & P
1 TBS Olive oil
2 Bay leaves
1 tsp fresh thyme
5-6 cups chicken broth
1 heaping TBS flour
1/8 tsp red pepper flakes

Dumplings
1 cup flour
1/2-3/4 cup buttermilk
1/4 tsp Garlic salt
pepper
2 tsp baking powder
2 TBS fresh chopped parsley or 1 1/2 tsp dried

1. Heat 1 TBS olive oil over medium high heat in large saucepan. Add carrots, onions and celery. Season with salt and pepper and saute 6-8 minutes until softened. Add minced garlic and stir. Add 1 TBS flour and stir to coat veggies and cook 1-2 minutes to brown flour.
2. Pour in chicken broth and add bay leaves. Add chopped chicken. Turn heat down to medium and let simmer 15 minutes and then remove bay leaves. Add fresh thyme.
3. Meanwhile, in medium bowl combine flour, baking powder, garlic salt, pepper. Add buttermilk and parsley, stir until dough comes together. Drop dough by tablespoonfuls into broth, no bigger than a heaping tablespoon so the dough cooks through. Using spoon push dumplings down into broth to cover the tops briefly. Cover soup and cook for 5 more minutes until dumplings have puffed and cooked through. Adjust seasonings to taste and serve!

Asian Grilled Salmon

Recipe adapted from Barefoot Contessa

You can downsize recipe based on how much fish you have, original recipe below serves 6. Don't fret over exactness, I made 2 filets and just eyeballed my ingredients. I also used my indoor grill pan. This is flexible.

1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Quick Chicken Enchilada Casserole

This recipe is approximate, pretty much fool-proof and can easily be adapted for any size family.
The recipe amounts are for an 8x8 pan, which was pretty thick and oh so good. Just double accordingly for a 9x13.

1/2 rotisserie chicken, chopped or 2 cans chicken breast, drained
1 can cream of chicken soup
1/4 cup sour cream
1/2 cup tomatillo salsa
S & P
1 can green chiles
1 cup cheddar cheese
3 cups tortilla chips, more or less depending on how wet you like your casserole

1. Preheat oven to 400 degrees.
2. In large bowl combine wet ingredients. Add chicken season to taste with S & P. Add 1/2 of your cheese and crush tortilla chips. Stir to coat and place in greased cooking dish.
3. Top with remaining cheese and cook for 25-30 minutes until dish is bubbling and browned on top. Let cool for 5 minutes and enjoy!

Baked Artichoke Squares

This is a great appetizer that is super easy and practically fool-proof! Everyone that tastes it think it's pretty fantastic. I got the recipe from an ad for Crisco so the real name is "Crisco Baked Artichoke Squares," but I didn't think that sounded TOO appetizing!


Baked Artichoke Squares
Prep time: 25 mins. Baketime: 30 mins. Makes: 2 doz.


Ingredients:
No-stick cooking spray
3 T Oil
1 C chopped fresh mushrooms
1/4 C thinly-sliced celery
1 clove garlic, minced
1 can (14 oz) artichoke hearts, drained and chopped (make sure they are NOT marinated)
1/3 C chopped green onion
1/2 tsp dried marjoram leaves
1/4 tsp dried oregano leaves
1/4 tsp cayenne
1 C shredded cheddar cheese (about 4 oz)
1 C shredded Monterey Jack cheese (about 4 oz)
2 eggs, slightly beaten


Pastry:
1 1/2 C flour
1/2 tsp salt
1/2 C oil
1/4 C milk


Preheat oven to 350. Spray a 13x9-inch baking pan with no-stick cooking spray; set aside.


For Filling: Heat oil in medium skillet. Add mushrooms, celery and garlic. Saute until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add cheddar cheese, Monterey Jacke cheese and eggs. Mix well. Set aside.


For Pastry: Combine flour and salt in medium mixing bowl. Blend oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the side of the prepared pan.


Spread cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm (or you can reheat it for a short period in the microwave and it tastes just as good!) Enjoy :)

Mini Pecan Pies

submitted by Amanda Elmer

For fun we make these pies in a muffin tin and use the Foolproof Pie Crust recipe. YUMMY and oh so cute!

Combine:
3 eggs (slightly beaten)
2/3 c. sugar
dash of salt

Add:
1 c. dark corn syrup (I always use light and it turns out fine)
1/3 c. melted butter
Mix well.

Stir in 1 cup pecan halves.
Pour into pie shell in a large pie plate.
Bake at 350 for 40 to 50 minutes.

Foolproof Pie Crust

submitted by Amanda Elmer

When I first made this I was skeptical but it turned out wonderfully, flaky and delicious.

4 c. flour
1 3/4 c. shortening (I use butter flavored)
1 T. sugar
2 tsp. salt
1 T. vinegar OR lemon juice (I've tried both and can't tell a difference)
1 egg
1/2 c. water

With a fork, mix firs four ingredients together. In a separate dish, beat vinegar, eggs, and water. Combine the two mixtures, stirring with a fork until all pieces are moistened. With hands, mold dough in a ball. Chill at leats 15 minutes before rolling out. (dough can be kept in the refrigerator 4 or 5 days)

Chocolate Mint Oreo Ice Cream Cake

submitted by Heather Gunnell

Mint Oreo Ice Cream
(Makes 1 1/2 quarts)

1 1/2 cups whole milk
1 1/2 cups heavy cream
2 large eggs
3 egg yolks
3/4 cup sugar
2 tsp peppermint extract (do NOT substitute mint)
1 cup chopped mint Oreo cookies

Combine milk and cream in medium saucepan. Bring mixture to a slow boil over medium heat until it reaches 175 degrees, stirring occasionally.

Combine the eggs, yolks and sugar in a medium bowl. Beat with hand mixer until mixture is thick, smooth and pale yellow in color, about 2 minutes.

Pour out 1 cup hot milk mixture and with hand mixer on low add the cup of hot milk/cream to egg mixture in a steady stream. When thoroughly combined, pour back into saucepan and stir. Cook, stirring constantly, over medium heat until mixture thickens and reaches 180 degrees. Pour through fine mesh sieve into medium bowl. Cover with plastic wrap directly in the custard and chill completely. When chilled add peppermint extract. Freeze according to your ice cream maker's instructions and add oreos during last 5 minutes of freezing.

For the Cake & Ganache
1 devils food cake mix or your favorite chocolate cake recipe
1 cup heavy cream
8-10 oz semi sweet chocolate chips
1/4 cup heavy cream
4 oz white chocolate
1/2 tsp peppermint extract
green food coloring

Make cake according to directions. Pour into jellyroll pan greased and lined with parchment paper. Bake for 15-20 minutes at 350 or until toothpick in center comes out with few crumbs attached. Do not overbake.

Remove from pan and let cool on cooling rack. Cut in half width-wise. Place cake layer onto serving dish and top with softened ice cream, leveling with spatula. Place in freezer for 15-20 minutes. Top with remaining cake layer and using parchment gently press into ice cream so layers adhere. Place in freezer while you make ganache.

Ganache
Bring cream to a low boil over medium heat. Reserve 1/4 cup. Pour 1 cup cream over chocolate chips and stir until melted and smooth. Pour over chilled cake covering top and sides evenly.
Add remaining 1/4 cup cream to chopped white chocolate and add peppermint extract and food coloring. Using pastry bag with small tip or plastic bag with corner snipped drizzle over chocolate in zig-zag pattern. Then run toothpick through to create desired effect. Place cake in freezer to set ganache.