Cinnamon Roll Bread

1/3 cup sugar
1/2 cup finely chopped pecans, toasted (I didn't use)
2 teaspoons ground cinnamon
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup cooking oil

Preheat oven to 350 degrees. Grease/flour/spray the bottom and sides of a 9″x5″x3″ loaf pan.Combine 1/3 cup of sugar, pecans (if using), and cinnamon. Set aside.
Combine 1 cup of sugar, flour, baking powder, and salt in a bowl or mixer bowl. In a separate bowl, beat egg. Then, stir in milk and oil (I put these two together in a measuring cup). Make a well in the flour mixture (I didn't do this), and add the egg mixture. Stir just until mixed. Do not overmix.
Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.
Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.

Glaze
1 cup powdered sugar
1 1/2 Tbsp milk
1/2 tsp vanilla extract (optional)

Banana Oatmeal Cookies

1 egg
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup oil
1 cup mashed bananas

Beat until smooth. Add

1 1/2 cups white flour
1 3/4 cups quick oats
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
3.4 tsp. cinnamon

Mix until blended and add chocolate chips. Bake at 375 degrees for 9-10 minutes until edges are brown.

Recipe Substitutions

Substitutions for alcohol in recipes (Thank you Dallas Morning News from years back):

1 cup beer: 1 cup of chicken or beef broth in soup or stew dishes
1 cup red wine: 3/4 cup red grape juice plus 1/4 cup red wine vinegar, or equal parts beef stock or broth (for stews and sauces)
1 cup white wine: 3/4 cup white grape juice, apple juice or cider plus 1/4 cup white wine vinegar or lemon juice (for marinades)
1 cup sparkling wine: 1 cup of sparkling grape juice, sparkling cider (a carbonated beverage made from filtered apple cider) or grape juice
2 tablespoons rum: 2 tablespoons apple cider or water mixed with 3/4 to 1 teaspoon rum extract
(this will add a trace amount of alcohol)
2 tablespoons whiskey: 2 tablespoons apple cider or water with 1 to 1 1/2 teaspoons vanilla extract (adds a trace amount of alcohol)
Brady: Equal amount of fruit syrup

Key West Chicken (Erica's Recipe)

3 Tbsp soy sauce
1 Tbsp honey
1 Tbsp vegetable oil
1 tsp lime juice
1 tsp garlic, minced
4 boneless, skinless chicken breast halves

In a shallow container, blend soy sauce, honey, vegetable oil, lime juice and garlic. Place chicken into the mixture and turn to coat. Cover and marinate in the refrigerator at least 30 minutes. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Discard marinade and grill chicken for 6-8 minutes on each side, until juices run clear.

It is sooooo good. We ate it with corn on the cob, rice, and a green salad. Hope you enjoy it too!

Kraft's Capellni Caprese

1/2 lb. capellini or spaghetti, uncooked
1/2 cup Kraft Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves of garlic, minced
3 cups halved grape or cherry tomatoes
1 cup shredded mozzarella cheese
1/3 cup fresh basil, finely sliced

Cook pasta as directed on package.
Meanwhile, heat dressing in large skillet on medium-high heat. Add onions and garlic; cook and stir 2 minutes. Add tomatoes; cook 5 minutes or until heated through, stirring occasionally.
Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Special Extras: add cooked chicken cut into strips.

Emma's Stuffed Peppers

This recipe is for one serving.

2 oz chicken shredded

1 green or red pepper

2 egg whites

1/4 c brown rice, cooked

2 Tbsp BBQ sauce

1/2 Tbsp sour cream

1/4 c chopped mushrooms

2 Tbsp onion of choice

Saute chicken with mushrooms and onions in frying pan with cooking spray. When meat is cooked, remove and place in bowl.

Combine whipped egg whites, brown rice, BBQ sauce, sour cream and sautéed veggies with meat into tight ball. Cut top of pepper and remove seeds. Stuff meatball into pepper; spray cookie sheet and cook in oven at 375 degrees for 25 min or until pepper skin is browned.

For a little extra: sprinkle with Parmesan cheese or any other cheese for the last 5 minutes of baking.

Sonoran Hot Dogs

Hot Dogs
Bacon
Hot Dog buns
Onion
Pinto Beans
Tomato
Shredded Cheddar Cheese
Mustard
Mayo
Tomatillo Salsa

Wrap your bacon around the hot dog and fry on skillet/fry pan. When bacon is cooked then the hot dog is ready! To dress your dog- top with remaining ingredients!

Tomatillo Salsa
1 1/2 lbs tomatillos
1/2 cup white onion
1/2 cilantro leaves
2 Tbsp lime juice
1/4 tsp sugar
2 jalapenos
salt to taste

Boil tomatillos for about 5 minutes. Place in food processor and add the remainder of ingredients except salt. Once you pulsed and combined ingredients then add your salt to taste.

Quick Black Bean Burgers

Courtesy of Cooking Light

Ingredients

• 1 cup breadcrumbs
• 3 tablespoons olive oil, divided
• 2 teaspoons chopped garlic
• 1 (15.25-ounce) can black beans, rinsed and drained
• 1 teaspoon grated lime rind
• 3/4 teaspoon chili powder
• 1/2 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten

Preparation

• 1. Place breadcrumbs in a bowl and set aside.
• 2. Combine 1 tablespoon oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
• 3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.

Mandarin Chicken by Erica Walker

2 eggs

1 Tsp garlic salt

1/2 - 1 c cornstarch

8 chicken breasts

1 1/2 c sugar

1/2 c chicken broth

1/2 c white vinegar

1/2 c ketchup

2 Tbsp soy sauce

2 Tsp salt

Beat together eggs and garlic salt. Dip chicken in egg mixture and then in cornstarch. Brown chicken in frying pan with oil. Place in a 9x13 baking dish. Mix remaining ingredients together and heat until sugar is dissolved. Pour over chicken and cover with foil. Bake 60-90 minutes at 350 degrees. Baste occasionally. 

I have made the Mandarin chicken before and it was really good. I am trying the Sweet and Sour chicken tonight. Hope it turns out.

Sweet & Sour Chicken by Erica Walker

4 chicken breasts

3-4 eggs beaten well

Garlic salt

Cornstarch

Sauce:

3/4 c sugar

4 Tbsp ketchup

1 Tbsp Worcestershire sauce

1/2 c white vinegar

1 Tbsp soy sauce

Sprinkle chicken with garlic salt and rub with cornstarch (I put both in a ziploc and then tossed until coated). Dip in beaten egg. Brown chicken, then place in baking dish. 

Place sauce ingredients in sauce pan and heat until sugar is dissolved. Pour over chicken. Cover with foil and bake at 350 for 1 hour. Remove foil for last 10 minutes. 

To enhance dish, add pineapple for extra taste. Double the sauce if you want to put it over your rice.

Bacon Cheddar Scones

Bacon Cheddar Scones
Printer-Friendly Version
Ingredients:
For the scones:
3 cups bisquick
1 tsp. salt
1-2 tsp. ground black pepper (depending on your preference)
8 tbsp. cold unsalted butter, cut into small cubes
1½ cups grated cheddar cheese
4 green onions, thinly slices
10 slices bacon, cooked and chopped or crumbled into small pieces
1 cup milk (plus up to ½ cup extra, if needed)
For the egg wash:
1 large egg
2 tbsp. water
Directions:
Preheat the oven to 400˚ F.  In the bowl of an electric mixer fitted with the paddle attachment, combine the bisquick, salt and black pepper; mix briefly to combine.  Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas.  (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.)  Add in the grated cheese and mix just until incorporated.
Mix in the green onions, bacon, and 1 cup of the milk into the flour-butter mixture.  Stir by hand just until all the ingredients are incorporated.  If the dough is too dry to come together, mix in the remaining milk a tablespoon or two at a time until the dough can be formed into a ball.  Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk.  Slice the dough into 8 to 10 wedges.
In a small bowl combine the egg and water and whisk together.  Brush each wedge lightly with the egg wash.  Transfer the scones to an ungreased baking sheet.  Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Easy Made Doughnuts

Ingredients

• 1 ten count can Texas style doughnuts (or your preference, just not flaky layers)
• 1 Cup Sugar
• 1 1/2 Tablespoon cinnamon
• Vegetable Oil For Frying

Instructions

1. Pour oil into skillet to the depth of a little less than 1/2 an inch and heat on medium to medium high for about five minutes. In a bowl, combine cinnamon and sugar.
2. Using a plastic bottle cap, cut the center out of each biscuit. Test oil with doughnut hole. Oil is ready when it sizzles and bubbles around the doughnut hole's edges. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including doughnut holes.
3. Press both sides of each doughnut into cinnamon sugar mixture. Serve warm.

Ice Cream Flavors

These flavors go with the 2 ingredient Ice Cream Recipe:

Cinnamon Bun Ice Cream
3 tablespoons butter, melted
1/2 tsp ground cinnamon

Add in with the condensed milk before you fold in the whipped cream.

Nutella Peanut Butter Chip Ice Cream
3 tablespoons butter, melted
1/2 cup Nutella
1 cup peanut butter chips
Cut out vanilla.

Fudge Swirl Ice Cream
1/2 cup Smucker’s Milk Chocolate Ice Cream Topping
1 bottle Smucker’s Magic Shell Chocolate Fudge Flavor
Whisk together sweetened condensed milk and chocolate ice cream topping (cut out vanilla) and then fold in
whipped cream. Store in freezer. After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Stir gently once or twice. Return to freezer for another hour, then remove and gently stir, breaking up the fudge shell. Add more if desired, and repeat 2-3 times as desired.

Andes Mint
1 tsp of mint extract
chopped Andes mints 

Apple Crisp

Apple pie filling

crushed up cinnamon graham cracker

 

You get the picture! If you make a fun flavor post it!

Two Ingredient Ice Cream

2 Ingredient Ice Cream
Recipe from Eagle Brand
Ingredients
4 cups half and half or cream (*only 2 cups needed for non-machine version)
14 oz can Sweetened Condensed Milk
2 tablespoons vanilla extract
Instructions
Ice Cream Machine:  Combine all ingredients in a mixing bowl and mix well.  Freeze according to manufacturer’s instructions and place in freezer after to set up if needed.

Freezer Method:  Omit half and half.  Combine sweetened condensed milk and vanilla in large bowl.  In a separate bowl, pour 2 cups heavy cream into bowl and whip until soft-medium peaks form.  Slowly fold whipped cream into sweetened condensed milk mixture in 3 additions.    Fold until well combined.  Pour into container and freeze for at least 6 hours or until firm.

Add-ins may be added before freezing for both methods.  Try fresh fruit, crushed cookies or candies, and different flavored extracts and spices.

Shrimp Cabonara

What You Need

1/2 lb. spaghetti, uncooked

4 slices Bacon, chopped

1 lb. uncooked deveined peeled large shrimp

1 cup  frozen peas

1 tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme

1/4 cup  Grated Parmesan Cheese

Make It

COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. ADD shrimp to reserved drippings; cook and stir on medium heat 5 min. or until shrimp turn pink. Stir in peas; cook 1 min. Add cooking creme; cook and stir 3 min. or until heated through. DRAIN spaghetti; return to pan. Add shrimp mixture and bacon; mix lightly. Top with Parmesan.

Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

What You Need

1 pkg. (2-layer size) spice cake mix

1 cup Sour Cream

1 can (15 oz.) pumpkin

1/4 cup  oil

3 eggs

1 pkg.  (8 oz) Cream Cheese, softened

1/4 cup butter, softened

1 tsp.  vanilla

1 pkg. (16 oz.) powdered sugar

1-1/2 tsp.  ground cinnamon

Make It

HEAT oven to 350ºF. BEAT first 5 ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups. BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely. BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes. Store in the refrigerator. 

Pepper-Lime Chicken

Ingredients:
2 1/2 to 3 pounds meaty chicken pieces
1 tsp finely shredded lime peel
1/4 cup lime juice
1 tbl cooking oil
2 cloves garlic, minced
1 tsp dried thyme or basil, crushed
1/2 to 1 tsp black pepper
1/4 tsp salt

Place chicken pieces on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or until light brown. Meanwhile, for glaze, in a small bowl stir together lime peel, lime juice, oil, garlic, thyme, pepper, and salt. Brush chicken with glaze. Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or until chicken is no longer pink. Brush chicken often with glaze during the last 5 minutes of cooking.

Papa John's Garlic Dipping Sauce

1/2 cup butter
minced garlic

The amount of minced garlic is to your liking (I use 1/4 tsp). In a saucepan heat minced garlic and butter. Heat until butter is melted and both ingredients are combined. Serve and enjoy!

Baked Ziti

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Aunt Shauna's Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 tsp vanilla
2 cups shredded zucchini
3 cups flour
1 tsp salt
1 1/4 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon

Bake at 350 for 45-50 minutes. Makes 2 loaves.

Aunt Becky's Chocolate Zucchini Bread

1 cup oil
2 cups sugar
3 eggs
2 cups zucchini
6 T cocoa
1 t vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder

Mix together and bake at 325 for 1 hour. Makes 1 loaf.

Key Lime Margarita Pie

1 1/4 cups crushed pretezels
1/4 cup sugar
6 Tbsp butter, melted
1 can (14 oz) sweetened condensed milk
1/2 cup lime juice
1 env. KOOL-AID Lemon Lime Drink Mix
1 tub (8 oz) Cool Whip

Mix pretezels, sugar, and butter; press onto bottom and up side of 9-inch pie plate. Refridgerate until time to fill. Mix next 3 ingredients in large bowl. Whisk in 2 1/2 cups Cool Whip. Pour into crust. Freeze 6 hours. Remove from freezer 15 min before serving; let stand at room temperature until slightly softened. Top with remaining Cool Whip.

Special Extra: For stronger lime flavor, stir in 2 Tbsp. lime zest with the lime juice.

Liz's Chicken Lasagna

To make white sauce: melt 1/4 cup butter in a medium saucepan. When melted, add 1/2 cup flour, mix and cook a little until browned a bit. Add 2 cups milk, 2 cups water, 1 teaspoon salt, and 2 teaspoons chicken boullion. Cook and stir over medium heat until thickened. Add 1 1/2 cups to 2 cups cubed chicken (I used 2 large cans of chicken meat, drained), stir and set aside.

Make cheese mixture: mix together 2 cups shredded mozarella cheese, 1/2 cup Parmesan cheese, 1 cup cottage cheese, 1/2 teaspoon oregano, 1 teaspoon basil, 1/8 cup dried onion (can use 1/2 fresh onion, sauteed), 1/8 teaspoon pepper, and 1/2 package spinach, thawed.

In a 9X13 pan, layer 1/2 of the chicken white sauce, then dry uncooked lasagna noodles,
then half the cheese spinach mixture and repeat layers. Top with more Parmesan cheese. Bake uncovered 1 hour at 350 degrees. (I baked mine covered for 45 minutes and then uncovered it for last 15 minutes. Definately was not dry!)

Chocolate Chip Zucchini Cupcakes

1 box chocolate cake mix
3 eggs
1/3 cup applesauce
1 tsp vanilla
1 cup grated zucchini

Combine ingredients together and mix well. Spoon into lined muffin tins and fill about 3/4 full. Bake at 350 for 15-18 mintutes. Makes 18 cupcakes.
As for topping I usually just top with homemade whip cream!

Berry Salmon

4 Salmon fillets

Cook Salmon how you normally would. I grill mine on the George foreman with a little olive oil for about 7 minutes (if they are frozen for 7 minutes).

Mixed Berry Sauce

1 c water
1 c sugar
3 c mixed berries
2 T cornstarch
In medium sauce pan heat the water and sugar. Bring to a slow boil and boil for approximately 5 minutes, stirring frequently. Add berries to syrup, reduce heat and simmer for 5 minutes. Slowly stir in the cornstarch into syrup and bring back to a boil; cook until thickened. Serve over the salmon.

Brown Sugar & Honey Glazed Ham

Brown Sugar and Honey Glazed Ham
1 half or whole Ham, labeled as "fully cooked", or "ready to eat"
**** See directions below for a ham that is not fully cooked
1 cup brown sugar
3 tablespoons honey
1/4 cup yellow mustard
Preheat the oven to 325 degrees. Place the ham on a rack in a roasting pan. Bake uncovered for 17 minutes per pound for a whole ham, or 22 minutes per pound for a half ham. Use a thermometer to check the temperature-it should read 140 degrees. ABOUT 30 MINUTES BEFORE THE HAM IS FINISHED, combine mustard, brown sugar, and honey in medium bowl; season lightly with salt and pepper. Increase the oven temperature to 375 degrees. Remove ham from the oven and slash the fatty part of the ham in a diamond pattern, if desired. Slather the ham with the glaze. Return the ham to the oven for the remaining 30 minutes. Let the ham rest for 20 minutes before slicing. Ladle any syruppy juices from the pan over the sliced ham.
***** For a ham that requires cooking before eating, follow the directions above, but cook the ham for 18-20 minutes per pound for a whole ham, and 20 minutes per pound for a half ham. For a shank or butt portion, cook for 35 minutes per pound. Cook the ham to an internal temperature of 160 degrees.

S'mores Cookies

S'mores Cookies
Source: Ice Cream Before Dinner

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Note: I think you could get away with using store bought cookie dough here and fold in some marshmallows and cinnamon that are in the recipe.

Cherry Limeade Cupcakes

Cherry Limeade Cupcakes
Yield: 24 cupcakes

For the cupcakes:
3 cups cake flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup plus 2 tbsp. limeade concentrate
3 eggs
3/4 cup milk (I used 1%)

For the lime syrup:
3/4 cup limeade concentrate
1/2 cup confectioners’ sugar

For the frosting:
3 3/4 cups confectioners’ sugar, sifted
1/2 cup butter, softened
4 tbsp. (or more) maraschino cherry juice
red food coloring (optional)
For decorating (optional):
fresh lime slices
maraschino cherries

Directions:
To make the cupcakes, preheat the oven to 350 degrees F.  Line two muffin pans with paper liners.  In a medium bowl combine the cake flour, salt, baking powder and baking soda.  Stir together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth.  Add the sugar and beat on medium-high speed until creamed.  Add in the limeade concentrate and mix to incorporate.  Add the eggs one at a time, scraping down the bowl between additions.  Add in the flour mixture in thirds, alternating with the milk, beginning and ending with the flour mixture.  Mix ingredients just long enough to incorporate but no longer.
Divide the batter evenly between the prepared cupcake liners.  Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans for 5-10 minutes, then remove to a wire rack over wax paper to cool completely.
Once the cupcakes have cooled, whisk together the limeade concentrate and confectioners’ sugar in a small bowl to make the lime syrup.  Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in.
To make the frosting, combine the confectioners’ sugar, butter and maraschino cherry juice in the bowl of a stand mixer.  Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth.  Add more maraschino cherry juice as needed to achieve desired texture.  Add red food coloring if desired.

Sugar Cookie Bars

Sugar Cookie Bars

Yield: about 4 dozen bars

For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 tsp. vanilla extract
1 vanilla bean, split lengthwise
Zest from 1 lemon
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F.   Grease a 13 x 18″ rimmed baking sheet (mine was 12 x 17″).  Combine the butter and sugar in the bowl of an electric mixer.  Beat on medium-high speed until light and smooth, about 2 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla, seeds from the vanilla bean, and lemon zest.  In a medium bowl, combine the flour, salt and baking soda.  Stir together with a fork to blend.  Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.
Transfer the cookie dough to the prepared baking sheet and press into an even layer.  Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool completely before frosting.
To make the frosting, place the butter in the bowl of an electric mixer.  Beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes.  Mix in the milk.  Tint as desired with food coloring.  Spread over the cookie in the pan, cut into bars and serve.

Lime Blueberry Tiramisu

• 1 pint heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 pound mascarpone cheese, at room temperature
• 3 (3-ounce) packages unfilled ladyfingers
• 1 (6-ounce) can frozen limeade concentrate, thawed
• 1 (21-ounce) can blueberry pie filling 

In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add confectioners' sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside.

Split ladyfingers in half. Line a 13 by 9 by 2-inch baking dish with ladyfingers, cut side up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure for the next layer with remaining ladyfingers, limeade, cheese mixture, and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint, if desired.

Vegetable Purees: How to

Avacados
Prep: Cut in half lengthwise and remove seed. Scoop out flesh from peel.
Puree:Mash well in a bowl with a fork until very smooth, then puree in a food processor or blender for about 2 minutes. When storing, squeeze air out of bag before sealing.

Butternut squash
Prep: Cut off the stem, cut squash in half lengthwsie and scrape out seeds.
Cook: Roast the halves on a cookie sheet, flesh side down, at 400 for 45 to 50 minutes.
Puree: Scoop out the flesh and puree in food processor or blender for about 2 minutes.

Carrots
Prep: Peel, trim the ends, and cut into 3 inch chunks.
Cook: Steam for 10 to 12 minutes.
Puree: In food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth texture.

Cauliflower
Prep: cut off florets and discard core.
Cook: Steam for 8 to 10 minutes.
Puree: In food processor for about 2 minutes with a few teaspoons of water for a smooth, creamy texture.

Sweet Potatoes
Prep: Do not peel. Cut into quarters, if steaming. Leave whole if roasting.
Cook: Steam 40 to 45 minutes. Roast at 400 for 50 to 60 minutes.
Puree: Scoop out flesh and puree in processor or blender.

D.D. Macaroni & Cheese

1 1/2 cups elbow macaroni
1 tablespoon butter or oil
1 tablespoon flour
1/2 cup milk
1/2 cup butternut squash or cauliflower puree
1 1/2 cups cheddar cheese
4 ounces cream cheese (nonfat or reduced fat)
1/2 teaspoon salt
1/8 teaspoon pepper

Bring large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente. Drain in colander.
While macaroni is cooking, in a saucepan over medium heat add butter then the flour, and cook stirring constantly, until mixture resembles a thick paste, but has not browned, 1 to 2 minutes.
Add milk and cook, stirring every now and then, until mixture begins to thicken,3 to 4 minutes. Add vegetable puree, cheddar cheese, cream cheese, and seasonings. Stir until the cheese is melted and sauce is smooth. Stir in Macaroni and serve warm.

D.D. Burgers 1

1/2 lb ground beef or turkey
1/2 cup breadcrumbs
1/2 cup cauliflower or carrot puree
1/4 cup milk
2 tablespoons soy sauce (low-sodium if possible)
2 clove garlic, chopped
1/8 teaspoon pepper

In a large bowl, stir together the meat, breadcrumbs, vegetable puree, milk, soy sauce, garlic, and pepper. The mixture will be moist. Form it into 8 small patties or 4 larger patties and place on waxed paper or aluminum foil.
Cook on grill or in a skillet until the burgers are no longer pink in the middle. Serve on buns.

Deceptively Delicious- Chicken Nuggets

1 cup breadcrumbs (whole wheat, white, panko)
1/2 cup flaxseed meal
1 Tablespoon grated Parmesan
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup broccoli or spinach or sweet potato or beet puree
1 large egg, beaten
1 lb boneless skinless chicken breast or tenders, rinsed, dried, and cut into small chunks
1/2 teaspoon salt


Preheat oven to 350.
In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, Paprika, onion and garlic powder.
In a shallow bowl, mix vegetable puree and egg with fork and set the bowl next to bread crumb mixture.
Dip the chunks into egg mixture and then toss in breadcrumbs until completely coated.
Place on a greased cookie sheet and bake in oven for 10 to 15 minutes or until chicken is cooked all the way through.

(She has you fry them on a skillet with oil but I like mine baked).

Breakfast Pizza

1 lb. bulk sausage
1 (8 oz.) pkg. refrigerator crescent rolls
1 c. frozen loose package hash brown potatoes
1 c. shredded sharp cheddar cheese (4 oz.)
5 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. Parmesan cheese

Cook sausage until browned; drain. Separate rolls, place on ungreased 12 inch pizza pan. Press over bottom and sides. Spoon on sausage, sprinkle over this the thawed potatoes. Top with cheddar cheese. Beat egg, milk, salt, and pepper. Pour over all. Sprinkle with Parmesan cheese. Bake at 375 degrees for 25-30 minutes.

Garlic Chicken Pizza

Crust:
1 Tbsp Active Dry Yeast
1/2 C Warm water
2 to 2 1/4 cups flour
1 tsp sugar
3/4 tsp salt
1 egg
1 1/2 tsp oil

Stir yeast into water until dissolved. Stir in 1 cup flour, sugar, and salt. Add egg and oil: stir until smooth. Add remaining flour to keep dough from sticking. Knead dough about 10 minutes. Return to bowl and grease top.  Cover and let rise in warm place til doubled about 1 hour. Punch down, then spread into one 16 inch or 2 twelve inch pizza pans. Bake 350 for 15 minutes after putting on toppings.

Garlic Sauce
2 Tbl butter
2 Tbl flour
1 cup milk
1/4 tsp salt
1/2 tsp garlic powder or 1 clove garlic, minced
1/4 tsp pepper

Heat butter in saucepan over medium heat. If using clove of garlic saute in butter. If not using the clove of garlic, add flour to make roux. Keep stirring so it does not burn. Add milk, salt, pepper, and garlic powder (if that is what your using). Continually stir and heat for 5 minutes. Let cool down for a bit before putting on pizza.

Toppings:
Cooked chicken diced
Tomatoes
Green Onions
Mozzarella Cheese