Cinnamon Roll Cupcakes

FOR THE SWIRL
1/4 cup unsalted butter (melted)
1/3 cup brown sugar
1 teaspoon cinnamon
FOR THE CUPCAKES
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup  sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract
To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.
To make the cupcakes: Preheat oven to 350 degrees . Line a muffin pan with cupcake papers; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).
Place one tablespoon of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick. Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.
Add another tablespoon of batter to each cup and repeat the filling/swirling process.
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.

Pretzels

1 1/2 cups warm (110 to 115 degrees F) water

1 tbsp sugar

2 tsp kosher salt

2 1/4 tsp instant yeast

22 ounces all-purpose flour, approximately 4 1/2 cups

2 ounces unsalted butter, melted

Vegetable oil

10 cups water

2/3 cup baking soda

2 tbsp butter, melted

Pretzel or Kosher salt

For the cheese sauce:

2 tbsp unsalted butter

2 tbsp all-purpose flour

1 cup milk

8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese - shred your own)

Kosher salt

Instructions

1. To make the pretzels: In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds. Switch to the dough hook and add the flour and butter. Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and transfer it to a well-oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
2. Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper. Set aside.
3. Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan.
4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Slice each rope into 1 1/2-inch pieces. Place a lightly damp towel over the pretzel pieces to prevent them from drying out while you roll and cut the other pieces.
5. Using a slotted spoon lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water with the spoon a couple of times. Remove the pretzel pieces from the water using the spoon, drain as best you can, and place them on the baking sheets. Brush the top of each pretzel with the melted butter and sprinkle with the pretzel/Kosher salt. Bake until dark golden brown in color, approximately 10 - 12 minutes. Brush with remaining melted butter before serving. Serve warm.
6. To make the cheese sauce: In a small saucepan set over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds, whisking constantly.
7. Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes. Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted. Add a pinch of salt, if needed. Serve warm. Leftovers can be reheated in the microwave on medium power at 30 second intervals.

Crockpot Scalloped Potatoes

2 pounds potatoes, peeled and sliced (original recipe said 10...there's no way 10 pounds of potatoes are fitting in my crockpot so I used as much as I knew would suit my family) 1 large onion, diced 16 slices thick cut bacon, uncooked and diced 4 cups shredded taco blend cheese 28 oz can cream of chicken soup Place half of the sliced potatoes in the bottom of crock. ~Top with half of onion, cheese and bacon. ~Repeat layers. ~Top with cream of chicken soup. ~Cook on low of 8 to 10 hours

Avacodo Deviled Eggs

6 hard boiled eggs, peeled and cut lengthwise

1 ripe avocado, pitted and peeled

1 tbsp fresh lime juice

1/4 tsp salt

1/4 tsp onion powder

1 tsp Gourmet Garden Garlic (or 1 tsp minced garlic)

2 tsp Gourmet Garden Cilantro (or 2 tsp finely chopped cilantro)

Smoked Paprika

 

1. Remove egg yolks from the halved eggs and place in a small bowl. Add the ripe avocado, lime juice, salt, onion powder, garlic and cilantro.
2. Use a fork to mash the guacamole mixture until smooth.
3. Spoon (or use a frosting bag to pipe) the mixture into the halved eggs. Sprinkle with a dash of smoked paprika.
4. Keep stored in an airtight container for up to 2 days.
5. Enjoy!

Mason Jar Strawberry Goodness

1 18 oz. box Strawberry Cake Mix
3/4 cup water
1/3 cup oil
3 eggs
1/2 cup sour cream
red food coloring

1. Preheat oven to 350 degrees. Spray three 8" round cake pans with non-stick cooking spray. Set aside.
2. Blend the cake mix, water, oil, eggs and sour cream in a large bowl until all ingredients are moistened. Using a had mixer, beat on medium speed for 2 minutes.
3. Pour 1/3 of the strawberry cake batter into one of the cake pans.
4. Add a 7-9 drops of food coloring to the remaining batter. Mix thoroughly. Pour half of that batter the second cake pan.
5. To the of the batter add 5-7 more drops of red food coloring. Mix thoroughly. Pour this batter into the last empty cake pan.
6. You should have three pans, with even amount of cake batter, in three shades: pink, red, and dark red. You can add as much or as little food coloring as you'd like to customize your shades of pink & red.
7. Bake cakes for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let the cakes cool completely.
8. Using a round biscuit cutter, or any other object the same diameter as your mason jars, cut 9 circles out of each cake. You will have 27 circles total- 9 in each shade. Set these aside while you make the frosting.

Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened

1/2 cup butter, softened
3-4 cups sifted confectioners' sugar
1 teaspoon vanilla sugar



DIRECTIONS:

1. In a medium bowl, cream together the cream cheese and butter until creamy.
2. Mix in vanilla and then gradually mix in the confectioners' sugar. Add more or less sugar, depending on how creamy or stiff you like your frosting.
3. Put the dark red cake circles in the bottom of your mason jars. Using a spoon or a pastry bag, pipe 1 tablespoon of frosting on top of the cake circle.
4. Next, put the bright red cake circles on top of the frosting. Top with another tablespoon of frosting. Repeat with the pink cake circles.

Healthy Salad wraps

1/2 cup chopped chicken
3 Tbsp Fuji apples chopped
2 Tbsp red grapes chopped
 2 tsp honey
 2 Tbsp almond butter

 Mix and wrap in a Romaine lettuce leaf and eat!

Other ideas
-Make chicken salad and wrap in romaine.
-Deli meats and cheese wrap in romaine.

7 layer mexican salad

Salad:
1 box of Jiffy cornbread
2 cups of chopped romaine lettuce
1 can of black beans rinsed and drained
1 can of corn drained
1 orange bell pepper diced
1 cup tomatoes diced
1 cup shredded low-fat cheddar cheese
2 stalks chopped green onions for garnish
Dressing:
1 avocado
1/4 cup cilantro
1/2 jalepeño
2 limes (juice)
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp garlic salt

Directions

Dressing:

• Combine all of the dressing ingredients in a blender and pulse it until the cilantro is well blended into the lime juice and avocado.

Seven-layered salad:

1. Cook the Jiffy cornbread according to box directions. Set aside and let cool. Cut in half and break half of it up into small crumbs. Layer the bottom of a dish (a trifle bowl is preferable) with the crumbled cornbread.
2. Add half of the romaine lettuce on top of the cornbread for the second layer.
3. Next, add half of the black beans.
4. On top of the beans, add half of the corn.
5. After the corn, pile on half of the bell peppers.
6. Following the bell peppers, sprinkle half of the tomatoes on top.
7. Toss half of the cheddar cheese on top of the tomato layer.
8. Drizzle half of the dressing onto the salad.
9. Repeat steps 2 through 8.
10. Finally, place the green onions on top of the salad and enjoy!

Serves 8.

Crab and Cream Cheese puffs

1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Frosted Pumpkin Cookies

Pumpkin Cookies:Combine:
1 Cup Shortening or Butter
3 Cups Sugar
Add:
2 eggs
Mix in:
1 large can pumpkin (30 ounces)
Now add:
1 tsp. vanilla
5 cups flour
And then add:
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. baking soda
2 tsp. baking powder
1 tsp. saltNow, bake @ 350 for about 10-12 minutes. Let cool & then ice using the following Cream Cheese icing.Cream Cheese Icing:Combine:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
Gradually mix in:
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extractBlend until smooth. Store in the refrigerator after use.

Baked Shrimp (a new Connors Favorite)

1 package frozen shrimp (I use the precooked or pink shrimp you can do raw as well)
1 cube butter
Italian Seasoning (you can use a packet, or I use my costco size and sprinkle it over the shrimp to my desired liking)


Line baking pan with foil. Cut lemon into slices, put on bottom of pan, drizzle with 1 stick of melted butter. Sprinkle one pack of dried Italian seasoning on raw shrimp and toss. Put the shrimp on the lemon and butter, then put them in the oven and bake at 350 for 10-15 min, if the shrimp is raw, cook until all shrimp turn pink.

Raspberry Lemonade

Ingredients:
1 cup water
1 cup sugar
1 cup fresh squeezed lemon juice
1 1/2 cups fresh or frozen raspberries
Extra sugar for the rim of your glass
Directions:

Bring the cup of water to a boil. Add the sugar and stir constantly for one minute until sugar is thoroughly dissolved; remove from heat and add to a blender with raspberries. Puree until smooth. Add puree to 2-quart container with lemon juice and enough water to make 2 quarts. Chill before serving. Serve over ice in sugared glasses.

To sugar your glass, run one of your lemon rinds around the edge of the glass to moisten. Dip rim into dry sugar until coated to your liking.
Makes 2 quarts

Lemon Brownies

Brownies

3/4 cup all-purpose flour

3/4 cup granulated sugar

1/4 teaspoon salt

1/2 cup (1 stick) butter, softened

2 large eggs

2 1/2 teaspoons lemon zest

2 tablespoons lemon juice

 

Lemon Glaze

1/2 cup powdered sugar

1 tablespoon lemon juice

2 teaspoons lemon zest

 

Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with cooking spray and set aside.

 

Zest and juice two small lemons; set aside.

In the bowl of an electric mixture fitted with the paddle attachement, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

 

Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.

 

When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve!

Raspberry Lemon Cheescake

Crust Ingredients:
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted
Directions:
In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

Filling Ingredients:2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a fork

In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries.

Fresh Squeezed Lemonade with Raspberry Ice Cubes

Ingredients

Raspberry ice cubes
1 cup water
½ cup sugar
1 pint raspberries

Simple syrup
1 cup sugar
4 to 5 cups water
8 lemons, juiced

Directions

Raspberry ice cubes
1. To make the raspberry ice cubes, add one cup of water and half cup of sugar to a small saucepan and bring to a boil.
2. Once boiling, add the raspberries and let cook for about five minutes.
3. Remove from the heat and use a potato masher or fork to gently mash the raspberries. You want some of them to stay mostly intact and others to let out their delicious red juices.
4. Let cool for about 20 minutes, and then pour the raspberries and syrup juice into ice cube trays.
5. Allow four to six hours for complete freezing. Makes 30 to 36 ice cubes.

Simple syrup
1. For the simple syrup, add one cup of sugar and one cup of water and bring to a boil, stirring once or twice.
2. Then remove from heat and let cool for 20 minutes before adding to the lemon juice.
3. Juice the lemons and pour the juice into the serving pitcher.
4. Dilute with three to four cups of water, depending on how strong you like your lemonade.
5. Stir in the slightly cooled simple syrup and refrigerate for at least two hours.
6. Serve the fresh squeezed lemonade with raspberry ice cubes.

Raspberry Cupcakes

Vanilla Cupcakes:

1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

Directions-

 Preheat oven to 350*F.

 In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.

 In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.

 Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.

The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.

Bake cupcakes in pre-heated oven for 12-14 minutes.

Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

Frost as desired when fully cool. 

* Feel free to use this recipe for a cake as well. The recipe above will work for a 6″ cake. Double the recipe for an 8″ or 9″ cake.

* A note about Cake Flour- Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product. If you can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe.

Raspberry Buttercream Frosting:
3/4 cup (1 1/2 sticks) butter
8 oz (1 block) cream cheese
4 cups powdered sugar
1 teaspoon pure vanilla extract
3 Tablespoons fresh raspberry puree (from about 1/2 cup fresh raspberries)
Directions:
In the bowl of a large electric mixer, beat the butter until smooth.
Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth.
With the mixer on low, add the powdered sugar, one cup at a time.
Add vanilla.
Again, with the mixer on low, add the raspberry puree, one tablespoon at a time.
Continue beating, increasing speed to medium for about 30 seconds.
Depending on the temperature in your kitchen, and the moisture in your berries, the frosting may be on the soft side. I put the whole bowl of finished frosting in the refrigerator for about 1 hour to help the frosting firm up. If needed, you could add an additional cup of powdered sugar.

Party Punch

1 (46 oz.) can pineapple juice

1 (6 oz.) can frozen pink lemonade

2 1/2 c. water

3 (28 oz.) bottles ginger ale

1 qt. strawberry ice cream

 

 

Easy Pumpkin Muffins

1 yellow cake mix
1 can pumpkin

Mix together.  Place in cupcake pan and back for 10-15 min 350 degrees.

Cream Cheese Biscuits

8 ounces cream cheese, softened
2/3 cup butter, softened
1 1/3  self-rising flour
Butter, softened or melted


Pulse together the cream cheese, 2/3 cup butter, and 1 cup of flour two or three times in food processor fitted with the knife or dough blade until it comes together in a ball. Turn the dough out onto waxed paper and divide into two rounds. Flatten. Wrap in waxed paper, plastic wrap, or resealable plastic bag, and refrigerate for at least 30 minutes.


When ready to bake, preheat oven to 425 degrees.


Lightly sprinkle a board or other clean surface using some of the 1/3 cup reserved flour. Sprinkle the top lightly with flour. With floured hands and a floured rolling pin, roll out one portion of the dough at a time to about 1/4 inch thick. Fold the dough over to make it 1/2 inch thick. For each biscuit, dip a 1 to 1 1/4 inch biscuit cutter into reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits. Roll out the second portion when ready to bake.


Using a metal spatula if necessary, move the biscuits to an ungreased baking sheet, placing the biscuits 1 inch apart. Refrigerate the biscuits for 10 to 20 minutes until cold. Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another packing pan underneath to add insulation and retard the browning. Continue baking another 4 to 6 minutes until the biscuits are light golden brown. When the biscuits are done, lightly brush the tops with butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

Strawberry Fruit Dip

8 oz strawberry cream cheese, at room temperature

7 oz marshmallow creme

 

Directions

In a medium mixing bowl, using a fork, whisk together strawberry cream cheese and marshmallow cream until well combine. Serve with fruit for dipping (my favorites are strawberries, apple slices, blueberries or diced pineapple. This is also delicious with mini pretzels). Store in refrigerator up to three days, stir again before serving.

Cinnamon Breakfast Muffins

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Also? Don't overmix the batter. Finally, don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.

Raspberry Pretzel Jello Dessert

6 oz package Raspberry Jell-O
2 cups boiling water
2 cups pretzels
1/4 cup sugar
1 stick butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed
1 cup sugar
1 bag frozen raspberries – thawed in refrigerator

Directions:
1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
2. Crush 2 cups of pretzels in a ziploc bag, using a rolling pin.
3. Melt 1 stick of butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together
4. Lightly press pretzel mix into a 13×9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
5. While pretzel mix is cooling down, beat 8 oz of cream cheese and 1 cup sugar on medium/low speed until well-combined.
6. Next, stir in Cool Whip using a spatula and mix until well combined.
7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don’t want the jello to leak into the pretzels. Refrigerate 30 minutes.
8. Place raspberries evenly on top of the cream filling..
9. Pour Jell-O over raspberries and refrigerate until jello is set.

Crockpot Tortellini

1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block of cream cheese Cut into 8 pieces

Place all ingredients in crockpot.
Cook on low for 5-6 hrs.

Fruit Salsa with Cinnamon Chips

Ingredients for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)

for the cinnamon chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon

Instructions:

1.    In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.

2.    Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

3.    Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

 

Strawberry Cupcakes with Strawberry Frosting

3 cups flour                          2 tsp baking powder

1/2 tsp salt                           1 1/3 cups pureed fresh

1/2 cup milk                        2 tsp vanilla

2 tsp lemon zest                  2 sticks unsalted butter, softened

2 cups sugar                         2 eggs

4 egg whites

Strawberry frosting

4 sticks unsalted butter     2 tsp fresh lemon juice

1/2 tsp sea salt                    8 cups powdered sugar (from two 1-lb boxes)

1/2 cup pureed strawberries

Directions:

Preheat oven to 350 degrees. Line or grease 24 cupcake tins.

Sift together flour, baking powder and salt. Set aside.

Whisk together the pureed strawberries, lemon zest, milk and vanilla in another bowl. Also set aside.

Cream together the butter and sugar until light and fluffy. Add eggs and egg whites gradually, beating after each, until combined. Alternate between adding the dry ingredients and the wet strawberry ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Scoop batter into prepared cupcake tins, filling up 2/3 to 3/4 the way full (depending on the size of your tins…I have really small cupcake tins so I filled mine up all the way). Bake cupcakes for 25 minutes or until golden. Be sure to test using a toothpick to make sure they are completely done in the center. Let cool.

While the cupcakes are cooling, make the frosting! Beat the butter until creamy then add the powdered sugar, lemon juice, sea salt and pureed strawberries. Continue beating (ideally with an electric mixer but you can do this by hand if need be) until very light and fluffy.

Buttermilk Biscuits

Ingredients (Deals to Meals Recipe)
3 Cups Flour
1 1/2 tsp Salt
1 T Sugar
1 1/2 tsp Baking Powder
1 stick butter (1/2 cup)
3/4 Cup Buttermilk (or 3/4 c milk 2 T Lemon juice)
1 Egg
1/4 C water
Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

Tips to making awesome biscuits:
*ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.
*Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).

Hawaiian Haystacks

8 tablespoons (1 stick) unsalted butter
1/2 cup all purpose flour
1 teaspoon salt
1/2 cup sour cream
1/4 teaspoon freshly ground black pepper
32 ounces reduced sodium chicken broth
2 teaspoons of dry Ranch Dressing seasoning packet
1/4 teaspoon garlic salt
2 cups cooked shredded chicken breast
Steamed rice, I like to have enough for leftovers
Toppings
Chow Mein Crispy Noodles
sliced green onions
black olives
pineapple
cranberries
almonds
tomatoes
shredded cheese
1. Place butter into a large saucepan over medium heat, stirring to melt. Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until thick, about 2 minutes. Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper and garlic salt. I transferred this to my crock pot and kept it on low all day until dinner. You can either serve it immediately or crock pot it until you are ready.
2. Place rice on serving plates and top with chicken gravy. Have toppings at the table and top with whatever you like!
Serves 4

Crockpot Applesauce

15-20 apples, peeled, cored and cut to fill a large crockpot Use a variety of apples
1 strips of lemon peel - use a vegetable peeler
1 tsp fresh lemon juice
3 inch cinnamon stick
5 tsp light brown sugar

1. Peel, core and chop the apples.

2. Add the sugar, lemon peel, lemon juice and cinnamon stick.

3. Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact. (I used a whisk, which gave the sauce a nice chunky consistency.)

4.  Keep refrigerated up to 3 weeks.

Oatmeal cream Pie cookies

Ingredients:

1 cup butter, softened

3/4 cup brown sugar

1/2 cup sugar

1 tablespoon molasses

1 teaspoon vanilla extract

2 eggs

1 3/4 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon cinnamon

1 1/2 cups quick oats

Cream Filling Ingredients:

2 teaspoons hot water

1/8 teaspoon salt

1 (7 ounce) jar marshmallow cream

1/2 cup vegetable shortening

1/3 cup powdered sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees FahrenheitCombine flour, salt, baking soda, and cinnamon in a bowl. In large mixing bowl, cream butter and sugars. Add in eggs, beating after each. Finally beat in molasses and vanilla. Add to the flour mixture to creamed mixture and beat until just blended; mix in the oats with a wooden spoon. Drop dough by tablespoons on parchment lined sheets, with plenty of space in between. Bake for 10-12 minutes, or until just starting to brown around the edges. Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely.

While the cookies bake prepare the filling. In small bowl, dissolve the salt in the hot water. Set aside and allow this to cool. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy (3-4 minutes). Add the cooled salt water and mix well. Spread filling on flat side of one cookie, press 2nd cookie on top.

Marshmallow Frosting

Ingredients:

4 large egg whites
1 Cup ordinary sugar (white or brown)
1 pinch of salt
1 tsp vanilla essence
Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water, or use a double boiler.
Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch.  About 5 min.
Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. Add the vanilla while beating. After 3 minutes, the mixture will be lovely and fluffy.
Bosch or Kitchen Aid mixer works well.
I love using disposable piping bags – or you could even use a plastic bag without a nozzle, I simply piped straight out the end of the piping bag directly onto the cupcakes.

Red Lobster Cheddar type Biscuits

Ingredients:

Biscuits:

2 1/2 cups Bisquick

4 Tbsp cold butter

1 cup cheddar cheese, shredded

3/4 cup milk

1/4 tsp garlic powder

Butter Glaze:

3 Tbsp butter

1/2 tsp garlic powder

3/4 tsp dried parsley flakes

Instructions:

Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don't worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.

Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.

While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.

Creamy Tomatillo Dressing

1 packet dry Ranch salad dressing mix
1 c. mayonnaise
1 c. milk
2-3 tomatillos, remove husk, cut in 1/2
1 bunch of fresh cilantro (cut off most of stems)
1 generous tsp of minced garlic
juice of 1 lime (I use two!)
1 jalapeno ( remove the seeds)
Put it all in the blender and BLEND! Refrigerate.

Cilantro lime Rice (like costa vida)

1 cup. uncooked rice
1 T oil
1 tsp minced garlic (I use the jarred kind)
1 tsp fresh squeezed lime juice
2 cups chicken broth
1 T fresh squeezed lime juice
2 tsp sugar
3 T fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth. Bring to a boil. Cover and cook on low 15 minutes, until rice is tender. Remove from heat. In a bowl combine lime juice, sugar and chopped cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Costa Vida Pulled Pork

2 pounds pork (I like to use the pork butt – my butcher concurs)
2 cans Coke (NOT diet)
1/2 c. brown sugar
1/2 tsp garlic salt
1/4 c. water
1 can diced green chiles
3/4 can enchilada sauce (I used Old El Paso)
1 c. brown sugar

Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (I’ve done both…they both work.)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork. (I use two forks because I’m too impatient to wait until it’s cool.)
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.

Serve on a bed of Romaine lettuce with pico de gallo, cilantro ranch dressing, feta cheese and a warm flour tortilla.

Crockpot Hot Chocolate for a crowd

Added by:  Wendy

Ingredients:
1.5 cups heavy cream
1 can of sweetened condensed milk (14oz)
2 cups milk chocolate chips
6 cups of milk
1 tsp vanilla extract

Add all ingredients to the crockpot and whisk well.  Cook on low until heated hot to your liking.  Serve with Carmel, whipping cream and marshmallows as desired.

Pumpkin Snickerdoodle Cookies

Adapted from a recipe I found on pinterest

Ingredients:

3 3/4 cups flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
Sugar Mixture:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

Outback Meat Rub

4 Tbs. salt
2 Tbs. paprika
1 Tbs. coarse, black pepper
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. cayenne pepper
1/2 tsp. coriander
1/2 tsp. turmeric

Mix together and rub on meat before grilling or baking. Store in airtight container.

Avocado Chicken Pita's

chicken, cooked and shredded
avocado
mayo, just a little
green onion, sliced
cilantro
lime juice to taste
salt/pepper to taste

*Sorry there aren't any measurements. I just asked what was in it and then made it to my liking. I probably had 2 cups of chicken and then just threw the rest in until it tasted good. I only used 1 avocado but if you really love avocados, you could use more. I loved the lime juice, so I kept adding more of it little by little. You definitely need a little salt, but the pepper is just if you want to. I used a lot of cilantro and a moderate amount of green onion. Probably 2-3 of them. You can serve this in pitas or just eat it with chips. We loved it and it was really good leftover, too.

Chicken Ceasar Sliders

2 lbs. boneless, skinless chicken thighs
1/2 cup (or more) Caesar dressing (I used Cardini's)
1/2 cup grated Parmesan
1/4 cup chopped fresh parsley (or 2 tsp. dried)
1/2 tsp. fresh ground pepper (I used more)
Romaine lettuce
slider buns or rolls

*Place chicken in crock pot on low with a cup or two of water. Cook 5-6 hours until done. Take out chicken and drain water from crock pot. Shred chicken on cutting board and then put back in crock pot. Add dressing (as much as you like), Parmesan, parsley and pepper. Mix well and cook for another 30-60 minutes. You can turn it up to high if you need it to heat up quick. Serve on warm buns/rolls with a little more Parmesan and some lettuce.

Crockpot Chicken Tacos

4-5 chicken breasts (mine were frozen)

salt/pepper/garlic powder

1/2 of an onion, diced

1 (4oz.) can green chilies

2 tomatoes, diced

taco seasoning

*Put chicken breasts in crockpot and season with salt, pepper and garlic powder. As much as you like. Put about an inch of water in the bottom and cook on low for 4-5 hours. Take out chicken and shred up with a fork. Drain water out of crockpot and put chicken back in. Cover chicken with onion, green chilies, tomatoes and a little more garlic powder. Put a tiny bit of water so the bottom isn't dry. Sprinkle about a Tablespoon of taco seasoning over the mixture and stir all together. Cook on low for another couple of hours. Serve in tortillas with cheese and whatever else you like.

Berry Yogurt Salad

Frozen mixed berries (I used two smaller bags from Walmart)
1 tub Cool Whip*
1 large container of vanilla yogurt (I used Stoneyfield french vanilla)
1 small package of cheesecake pudding mix

Pour berries into a large bowl. Add the Cool Whip and yogurt and then sprinkle on the pudding mix. Stir together really well until it's all combined and looks pretty. Chill before serving.

I made whipped cream instead of using Cool Whip. I bought a small carton of whipping cream and whipped it up until it was stiff. I only sweetened it a little (2 Tbs. of sugar) since the yogurt is sweet.

Italian Dressing

1 cup olive oil
1/2 cup balsamic vinegar
1 Tbs. sugar
2 garlic cloves, pressed
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. onion powder
1/4 tsp. salt

Mix or shake really well and serve over salad.

Candied Pecans (or other nuts) for Salad

2 cups whole nuts (pecans, walnuts, almonds)
1/2 cup sugar
2 Tbs. butter
1 tsp. vanilla

*Spray a cookie sheet with cooking spray and set aside. Heat a skillet on stove over medium-high heat. Melt the butter and add the sugar and nuts. Cook while stirring constantly until the sugar melts and turns a golden brown. Remove from heat and add vanilla. Stir vigorously. Pour nuts onto the cookie sheet and spread out evenly. Cool completely before eating or using.

Pasta and Spinach Salad

4-5 chicken breasts, grilled and cubed
16 oz. bowtie pasta, cooked and cooled
1 red pepper, diced
1/4 cup red onion, diced
1 can black olives (I left those out)
1/2 cup Craisins
1 can mandarin oranges, drained
1 package baby spinach

Toss together and add this dressing:

1 cup oil
1 1/2 Tbs. red onion
1 tsp. dry mustard
1/2 cup sugar
1 tsp. salt
1/2 tsp. tarragon
1 Tbs. poppy seeds

Blend in blender for 2 minutes.

Refrigerate salad and dressing separately until ready to serve. Add dressing right before serving. After adding dressing (you might not need all of it) sprinkle sugared pecans or walnuts on the top. You can make them yourself or just buy some honey-roasted pecans or walnuts in the baking aisle.

Cafe Rio Cilantro Ranch Dressing!

1 pkg. Hidden Valley Ranch dressing mix

1 cup buttermilk

1/2 bunch of cilantro

1 small jalapeno (remove seeds)

1 cup mayo

1 tsp. lime juice

2 tomatillos (remove papery skin)

1 clove garlic

Blend in blender until mixed really well. Chill in fridge.

Oatmeal Cookies
Wendy's favorite cookie!

1 C. Butter
1 C. Sugar
1 C. Brown Sugar
2 Eggs
2 tsp Vanilla
1 tsp Salt
1/2 tsp Baking Powder
2 tsp Baking Soda
2 1/4 C. Flour
2 C. Oats
1 package Semi-Sweet Morsels

Cream together butter and sugars. Add eggs and vanilla and mix well. Add salt, soda, powder, flour and mix just until combined. Add oats and morsels and mix with a wooden spoon. Bake at 350 degrees for 10-12 minutes, 10 min is good for more gooey cookies.

Scotcharoos (Rice Krispie Treats)

Ingredients:

• 1 cup light corn syrup
• 1 cup white sugar
• 1 1/2 cups peanut butter
• 6 cups crisp rice cereal
• 1/2 cup semisweet chocolate chips
• 1/2 cup butterscotch chips

Directions

1. Generously butter a 9x13 inch baking pan. Set aside.
2. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
3. Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
4. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

Peanut Butter Bars (just like the old school cafeteria kind) So yummy!

From Wendy's friend Rachel Johnson in NY
1 cup white sugar


1 cup brown sugar

1 cup butter

1 cup peanut butter

2 eggs

1 tsp vanilla

2 cups flour

2 tsp soda

1 tsp salt

2 cups oats

*Blend all the ingredients together and spread in an ungreased cookie sheet.

Bake at 350 for 20-25 minutes. Don't over bake!

Frost with chocolate frosting:

Chocolate Frosting
4 cups powder sugar

3 T. cocoa

1/2 cup butter

1 tsp vanilla

2-4 T. milk
Combine first three ingredients, stir butter in very well. Add vanilla and then milk slowly until right consistency.

Seafoam Jello

From Wendy's friend Rachel Johnson in NY
Ingredients:
1 Large Jello

1 1/2 c. Boiling water

12 Ice cubes

8 oz. yogurt (use the same flavor as Jello packet)

8 oz. cool whip

*Dissolve Jello into boiling water, make sure the jello is well dissolved, I use a wire whisk and beat it until it gets bubbly.  Then pour into a large bowl or I use my Kitchen Aid Stand Mixer.

Add 12 cubes of ice, whisk until ice cubes are completely dissovled. When dissolved, add yogurt and 8 cool whip. Mix with a hand mixer until smooth and foamy!  I use my Kitchen Aid mixer.  I cover it with a Kitchen towel because it will splatter.  I then slowly turn it up to med/high and let it beat for a good 2 minutes.

Pour into a 9x13 pan and allow several hours to set up! (At least 3-4 hrs.)  You can also pour it into individual cups to have a fun way to serve it and less mess for kids.  If you use the pan, cut into squares to serve.  Enjoy!!

Red Velvet Cake

Paula Deen’s Red Velvet Cupcakes from Food Network


•2 1/2 cups all-purpose flour

•1 1/2 cups sugar

•1 teaspoon baking soda

•1 teaspoon salt

•1 teaspoon cocoa powder

•1 1/2 cups vegetable oil

•1 cup buttermilk, room temperature

•2 large eggs, room temperature

•2 tablespoons red food coloring

•1 teaspoon white distilled vinegar

•1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.



Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.



For the Cream Cheese Frosting



•1 pound cream cheese, softened

•2 sticks butter, softened

•1 teaspoon vanilla extract

•4 cups sifted confectioners' sugar

•Chopped pecans and fresh raspberries or strawberries, for garnish

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.



Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.

Old Fashioned Caramels

4 1/4 cups granulated sugar

6 cups (3 pints) light cream or half-and-half, divided use

2 1/4 cups light corn syrup

2 teaspoons vanilla extract

1 cup chopped nuts (optional)

Line a 13 x 9 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.

Combine sugar and 2 cups (1 pint) of the cream in a large, heavy cooking pot and cook over medium low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly.

Add the corn syrup and cook to the soft ball stage (240°F / 115°C) or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water.

Add another 2 cups of cream; continue to cook and stir until the soft ball stage is reached again.

Add remaining 2 cups cream; cook and stir until the soft ball stage is reached again. (Each cooking stage takes about 20 to 25 minutes and can burn easily, so keep stirring).

Remove from heat and add the vanilla and pecans. Pour into prepared pan. Cool completely. Invert pan; peel off waxed paper and cut into 1-inch pieces. Wrap pieces individually in waxed paper or plastic wrap. Store in covered container at room temperature.

Makes about 9 dozen pieces.

Caramel Cake from Cooking Light

1 tablespoon all-purpose flour


1 1/2 cups granulated sugar

1/2 cup butter or stick margarine, softened

2 large eggs

1 large egg white

2 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups fat-free milk

2 teaspoons vanilla extract



Frosting:

1 cup packed dark brown sugar

1/2 cup evaporated fat-free milk

2 1/2 tablespoons butter or stick margarine

2 teaspoons light-colored corn syrup

Dash of salt

2 cups powdered sugar

2 1/2 teaspoons vanilla extract

Preparation

Preheat oven to 350°.



To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.



Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.



Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper; cool completely on wire rack.

To prepare frosting, combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat. Add powdered sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a mixer until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools).

Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer. Frost top and sides of cake. Store cake loosely covered in refrigerator.

Vegan Coconut Lime Carrot Soup

2 tablespoons olive oil

2 teaspoons chile paste
1 teaspoon cumin
1 tablespoon chopped fresh cilantro
1 teaspoon grated fresh ginger
2 onions, chopped
2 cloves garlic, minced2 large potatoes, peeled and chopped
6 large carrots, peeled and chopped
3 cups vegetable broth
7 cups coconut milk
1/4 cup lime juice
2 tablespoons chopped fresh cilantro
Directions
Heat oil in a large Dutch oven over medium heat. Stir and cook the chili paste, cumin, and 1 tablespoon of cilantro until fragrant, about 1 minute. Add the ginger, onion, and garlic; cook until the onions are soft and translucent, about 5 minutes. Place the potatoes and carrots into the pot with the onion mixture and cook for an additional 5 minutes.

Pour the vegetable broth and coconut milk over the cooked vegetables. Turn the heat to medium-high and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 30 to 45 minutes or until the potatoes and carrots are soft.
Remove the Dutch oven from the heat and stir in the lime juice. Working in batches, puree the soup in a blender or food processor until smooth. Serve hot or chilled, garnished with the remaining cilantro

Colorful Tuna Salad

2 (6 ounce) cans tuna, drained

2 tablespoons mayonnaise
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper
1 tablespoon red onion, diced
1 tablespoon thinly sliced green onion
1 clove garlic, minced
1/2 teaspoon chopped fresh parsley
1 teaspoon rice wine vinegar
1/2 teaspoon lemon juice
7 drops hot pepper sauce (if desired, tabasco or red hot)
salt and pepper to taste
Serve on Crackers or Romaine Lettuce leaves!
Directions:
In a mixing bowl, combine the tuna, mayonnaise, bell peppers, red onion, green onion, garlic, parsley, vinegar, lemon juice, hot pepper sauce and salt and pepper. Stir well and refrigerate for at least one hour.

Strawberry & Feta Salad

1 cup slivered almonds

2 cloves garlic, minced1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
Directions
In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Zucchini Bread

3 cups all-purpose flour

1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup Butter or Fat free greek yogurt
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (if desired)
Directions:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Cinnamon buttermilk Bread

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil or butter (depending on what you like) or subsitute Fat free Greek Yogurt
2 1/2 cups sugar, divided
2 cups buttermilk
2 eggs
1 tablespoon ground cinnamon
1 tablespoon finely chopped walnuts
Directions:
In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8-in. x 4-in. x 2-in. or five 5-in. x 2-1/2-in. loaf pans about one-third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.

"Banana Bread" Frosted cookies

Ingredients:
3/4 cup butter, softened 
¾ cup brown sugar
1 egg
1 teaspoon vanilla extract
2 large ripe bananas, peeled and mashed
1 heaping tablespoon sour cream
¼ teaspoon salt
1 teaspoon baking soda
2 cups flour 

Frosting:
6 tablespoons brown sugar
1/4 cup whole milk 
4 tablespoons butter
powdered sugar
½ teaspoon vanilla extract

Directions:
For cookies, cream together butter nd sugar. Add egg, flavorings, bananas and sour cream; beat well. Add dry ingredients; mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for about 10 minutes, until bottoms are just lightly browned. Cool and frost.


For frosting, combine brown sugar, milk and butter in saucepan; bring to a rolling boil. Remove pan from heat; beat in enough powdered sugar to make frosting spreadable; beat in vanilla. As this frosting cools, it will become difficult to spread. If this happens, reheat it in the microwave for a few seconds, or add a bit more milk to thin it. I like to frost the cookies while the frosting - and the cookies - are still just a bit warm, so that it drapes over the cookie and coats it nicely.

Banana Cookies

Ingredients

1/2 cup of unsalted butter, room temperature

1 cup of sugar

1 egg, room temperature

1 cup of mashed bananas (about 2 ½ large bananas)

1 teaspoon of baking soda

2 cups of flour

pinch of salt

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground mace or nutmeg

1/2 teaspoon of ground cloves

1 cup of pecans (walnuts and chocolate chips are fine alternatives)

1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.



4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.



Makes about 30 cookies.

Black Bean Salad or Chip Dip or Burrito filling

Found this on All recipes.com but I changed a few things to our liking.  Wendy
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, I buy the peeled and then dice it myself
3/4-1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained, (I use 3 cans)  RINSE WELL and drain!
1 1/2 cups frozen corn kernels, I used a small frozen bag
1-3 avocado - peeled, pitted and diced
1 red bell pepper, chopped very finely
2 tomatoes, FRESH not canned, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro or up to a cup

1.Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.   Refrigerate for a few hours and the add right before serving.  Shake well and pour.
2.In a salad bowl, combine beans, corn, bell pepper, green onions, and cilantro. Stir well and cover, refrigerate for a few hours until ready to serve.  The colder the better! 
3. Remove salad bowl from Refrigerator, add avocado, tomato and pour dressing over mixture... serve, can be served with chips or eaten as a salad, or in a tortilla as a burrito.

Bisquick Pot pie casserole

2 cans cream of chicken soup
1-2 Pkg Frozen mixed vegetables
2 Cups Diced Chicken
1 Cup Milk
2 eggs
2 cups Bisquick mix

Mix milk, eggs, bisquick and pour over soup and veggies (after you mix them together) in a glass baking dish.

Bake 350 for 30 minutes.

You can top with some mild cheddar cheese for a little more flavor or stir a little chopped green onion into the bisquick mixture.

Emily's salad dressing

From the kitchen of Sis. Bench from her daughter Emily

1 pkg dry Italian salad dressing mix
2/3 cup orange juice (no pulp)
4 T Red wine vinegar
4 T Sugar (mix with vinegar until dissolved)
1/3 cup Olive Oil
1/3 Cup Vegetable Oil
Shake well and serve over a green salad...
Ideas to add to salad
Fresh apple slices, purple onions sliced thinly, canned pears, dried cranberries, sliced almonds.

Toss salad with dressing.

Crock pot Sweet Potatoes

From: Lynaya
1 Can Sweet Potatoes Drained (40 oz)
1/2 cup Apple Cider
1/3 cup butter melted
2 T butter melted
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Black Pepper
2 Eggs Beaten
1/3-2/3 cup chopped pecans
1/3 cup brown sugar
2 T Flour

lightly grease slow cooker. Combine Sweet potatoes, apple cider, 1/3 cup melted butter, salt, cinnamon and pepper in large bowl. Beat in eggs. Put mixture in slow cooker.

Combine pecans, brown sugar and flour with 2 T melted butter in a small bowl. Add to the Top of the potato mixture. Cover and cook on high for 3 to 4 hours.

Choc-Oat-chip cookies (Nestle)

1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups packed brown sugar
1 cup butter
1/2 cup sugar
2 large eggs
2 T milk
2 tsp Vanilla Extract
2 1/2 cups quick oats or Old-fashioned oats
2 cups choc chips
1 cup coarsley chopped nuts (optional)
Preheat oven 375 degrees

Beat brown sugar, butter and sugar in bowl until creamy. Beat in eggs, milk, vanilla extract. Gradually beat in flour, soda and salt. Stir in Oats, choco chips and nuts. Mix well. drop by rounded tablespoon onto ungreased cookie sheet.

Bake 9-10 minutes for chewy cookies or 12-13 minutes for crsipy cookies. Colll on baking sheet for 5 minutes, remove to cooling rack until completely cooled.

Chicken Squares

From Wendy's friend Lynaya
2 c. cubed, cooked chicken
3 oz. cream cheese, softened
2 tbsp. butter, melted (for brushing squares)
2 tbsp. milk
1 small can green chilies
1 tbsp. chopped green onion (you can subsitute Chives instead)
Dash of pepper
1 (8 oz.) pkg. crescent rolls
Cheddar Cheese, shredded (add to mixture before closing breading)
Italian seasoned bread crumbs (to sprinkle on squares)

Additions:
Chopped Red Pepper
chopped Jalapeño’s

Mix ingredients together for filling. Pinch 2 crescent rolls together to seal, making rectangle. Put 1/2 cup chicken mixture in center. Pinch alternate corners and edges together for dumpling effect. Brush with butter; sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes. Makes 4 squares

Apple Crisp

3 lbs fresh apples, peeled and sliced thin (use a variety of types of apples, gala, red delicious etc.)
1/2 cup butter
1 cup brown sugar
1 Yellow cake mix (dry mix)
3 packets Instant maple and brown sugar oatmeal
1 pinch of salt

Combined butter and cake mix, set aside, combine brown sugar and oatmeal and salt, layer glass baking dish (sprayed with pam) with prepared apples, cover with oatmeal mixture and top with cake mixture (crumble on top of mix)... you can also add carmel syrup (the ice cream topping kind) if desired. Bake for 50-70 minutes until apples are tender and golden. serve warm with Vanilla Ice cream!

Parmesan Chicken

4 boneless/skinless chicken breast halves
1 cup seasoned bread crumbs
1/4 cup Parmessan cheese
2 Eggs
1 T Butter
Mrs. Dash seasoning

In shallow bowl combine bread crumbs, parmessan cheese and basil (if desired). In a separate bowl beat eggs. Dib the chicken into the eggs then coat with crumbs... add a few pats of butter to the bottom of a glass baking dish and cook on 350 degrees for 40-60 minutes. Do not over bake or the chicken will be dry.

Wendy's Sloppy Joe's

1 1/2 lb ground beef (or turkey)
1 1/2 cups ketchup
1/4 cup water (may need a few extra tablespoons)
3 T Brown Sugar
1 T Worchestershire Sauce
1 T Mustard
3/4 tsp Garlic Powder
3/4 tsp Onion Powder
3/4 tsp salt
1 Green Pepper, chopped
1 medium onion Chopped
1 Red Pepper Chopped

Brown meat with peppers and onions, while cooking meat prepare sauce by mixing all of the other ingredients together. Add to cooked meat and bring to a boil. Reduce heat ; cover and simmer for 30-40 minutes serve on Hamburger buns.

Crab Cracker Dip

1 pkg cream cheese (softened) 8 oz
1/2 cup sour cream
1/4 cup Mayonnaise
1/2-3/4 cup imitation crab flakes
1/4 cup Cocktail sauce (more if desired)
2 Cups shredded Mozarella cheese
1 Green pepper, chopped
3 green onions, chopped
1 Large tomato, diced (if desired, I don't use)

Combined Cream cheese, sour cream and Mayo in a small bowl until well blended, mix in peppers and onions. Layer on a glass plate or dish add a layer of cocktail sauce, then a layer of crab flakes and top with Mozarella cheese. Serve with Crackers. Keep refridgerated.

No bake Peanut Butter Treats

1/2 Cup Corn Syrup
1/2 Cup Sugar
1/4 Cup Butter
1/2 Cup Peanut Butter
3 1/2 Cups Rice Krispie Treats

3-4 Hershey Chocolate Bars, broken and melted for topping

Cook Corn Syrup, butter and sugar in sauce pain over medium heat until mixture comes to a boil, stirring often.
Remove from heat. and stir in Peanut butter until melted.
Stir in Rice Krispies and then press into a 8 x 8 glass baking dish (sprayed with pam) Top with melted chocolate (spread).