Chocolate Chip Cookies

1 cup butter, at room temperature
1 1/4 cups firmly packed brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips (12 oz)

In a bowl, with an electric mixer on medium speed, beat butter and sugars until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips.

Drop dough in 2-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

Let stand on pan to firm up, 2 to 5 minutes, then transfer cookies to racks to cool completely.

Adapted from Sunset.com

Chicken and Broccoli

6 chicken breasts

1 large pkg. cut up, frozen broccoli

Sauce:

1 medium onion, chopped

1 medium can slice mushrooms

1/2 cup butter

1 can cream of chicken soup

1 can cream of mushroom soup

3/4 cup evaporated milk

1/2 lb. sharp cheddar cheese, cubed

1/4 tsp. tabasco sauce

1 tsp. salt

1/2 tsp. pepper

Boil chicken in salted water until done.  Debone and break into pieces.  Cook broccoli as directed only not as long.  Place layer of broccoli in a 9x13 casserole.  Cover with chicken.  Saute onion and mushrooms in butter.  Add remaining ingredients.  Pour cheese sauce over chicken.  Bake at 350º until bubbly, about 45 minutes.

Chicken Teriyaki

1 cup soy sauce

1/2 cup sugar

3/4 cup water

1 tsp. salt

1/4 tsp. pepper

1 large clove garlic, minced

1 - 2 tsp. fresh minced ginger or 1/4 tsp. ground ginger

Chicken thighs

Mix all ingredients (except chicken) in bowl. Dip chicken in sauce and marinate as long as possible.

Bake 1 hour (in sauce) at 350º, basting often.

BBQ Pork Chops

1 cup ketchup

1/2 cup tomato juice

1/4 cup vinegar

1/4 cup brown sugar

1 tsp. salt

2 tsp. dry mustard

1 tsp. paprika

2 onions

Slice onions over pork chops in casserole.  Mix remaining ingredients and pour over pork chops.

Bake, covered, 1 1/2 hours at 400º.

Clean Your Plate Casserole

8 oz pkg fine egg noodles

1 lb. ground beef

16 oz. can stewed tomatoes

8 oz. can tomato sauce

2 tsp. salt

2 tsp. Knorr Swiss Aromat Seasoning for Meat

2 tsp. sugar

1/4 tsp. garlic powder

1 cup sour cream

3/4 cup green onions, chopped

3 oz. cream cheese, room temperature

1 1/2 cup sharp cheddar cheese, grated

Cook noodles (slightly undercooked) and set aside.  Brown ground beef and add next 7 ingredients.  In a small bowl, mix sour cream, onions, and cream cheese until smooth. Combine with beef mixture and mix well.  In a abuttered baking dish, put nooddles on bottom, meat/cream cheese mixture next and top with grated cheese.

Bake uncovered for 30 minutes at 350º until hot and cheese is melted.

Shared by Ashley Parker

Crockpot Lasagna

1 lb. ground beef

1 large onion, chopped

2 garlic cloves, minced

1 can (29 oz) tomato sauce

1 cup water

1 can (6 oz) tomato paste

1 tsp salt

1 tsp dried oregano

1 package (8oz) no-cook lasagna noodles

4 cups (16 oz) shredded mozzarella cheese

1 1/2 cups (12 oz) small-curd cottage cheese

1/2 cup grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.  Add the tomato sauce, water tomato paste, salt and oregano; mix well.  Spread a fourth of the meat sauce in an un-greased 5 quart slow cooker. Arrange a third of the noodles over sauce (break the noodles, if needed).  Combine the cheese; spoon a third of the mixture over noodles. Repeat layers twice.  Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Serves 6-8

Homemade Sloppy Joes

1 lb. ground beef

1/2 cup chopped bell pepper or celery

1/2 cup chopped onion

1 Tbsp brown sugar

1 tsp dry mustard

1/4 tsp salt

1/8 tsp pepper

1/2 cup ketchup

1 Tbsp vinegar

1 Tbsp Worcestershire sauce

8 oz can tomato sauce

6 Sandwich buns

In large skillet, brown ground beef, green pepper and onion; drain well. Stir in remaining ingredients except buns. Cover and simmer 15-20 minutes, stirring occasionally.

BBQ Brisket

6-8 lb. brisket, trimmed

Wrap brisket tightly in heavy duty foil, twice

Place in heavy pan

Add 12 oz water to pan

Bake at 250F for 4-5 hours.  Add water to pan if needed.

Remove from foil.  Slice.  Cover bottom of 9x13 pan with BBQ sauce (I like KC Masterpiece - or other dark colored sauce).  Lay slices in pan and coat with BBQ sauce on all sides.  

Bake 45 minutes more at 300F.

Mexican Chicken Lasagna

2 Tbsp oil

1 onion, chopped

2 cloves garlic, minced

1 red or green pepper, seeded and chopped

2 cans tomato soup

1 can enchilada sauce

1 1/2 tsp salt

1/2 tsp pepper

2 Tbsp chili powder

1 tsp ground cumin

Cheese Filling (recipe follows)

1 10 oz pkg lasagna noodles, cooked

4 cups cooked chicken, diced

6 oz each sliced cheddar and sliced jack cheese

Heat oil in a wide frying pan over medium heat.  Add onion, garlic and red pepper; cook, stirring until onion is soft.  Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin.  Reduce heat and simmer, uncovered, until thickened (about 10 min).  Stir often.

Prepare Cheese filling.

Grease a 9x13 pan and spread with a thin layer of sauce.  Arrange half the lasagna noodles in an even layer over sauce.  spread half the cheese filling over the noodles and top with half the remaining sauce.  Arrange half the chicken pieces over sauce and top with half the cheeses. Repeat layering, ending with cheese.

Bake, covered, in a 375F oven for 50 minutes (if cold) until bubbly.  Let stand, uncovered, for about 5 minutes before cutting.

Cheese Filling

In a bowl, stir together 1 pint (2 cups) small curd cottage cheese, 2 eggs, 1/3 cup chopped parsley, and 3-4 Tbsp diced canned green chiles. 

Fabulous Flank Steak

1 1/2 Tbsp brown sugar

1 1/2 Tbsp soy sauce

1 Tblsp cooking sherry or other liquid

1 Tbsp sesame oil

2 Tbsp sesame seeds

2 tsp minced garlic

1 tsp fresh ginger, minced

2 scallions, chopped

1/4 tsp fresh ground pepper

Flank Steak

Combine all ingredients and rub into both sides of trimmed Flank Steak.  Marinate 3 hours to overnight.  Remove from refrigerator 30 minutes before cooking.  Grill to desired doneness.

Sesame Chicken

4 boneless, skinless chicken breast halves, thinly sliced diagonally across grain

1 cup sugar

1 1/2 cup unseasoned rice vinegar

4 Tbsp cooking wine

1/2 cup soy sauce

4 Tbsp sesame oil

4 Tbsp sliced green onion

1/4 cup sesame seeds (or less)

Oil

Add 4 Tbsp oil to wok.  Heat, add chicken and stir-fry for 3-4 minutes or until just cooked through.  Remove.  Stir together sugar, vinegar, wine, soy sauce, sesame oil, green onion and sesame seeds. Bring to a boil in the wok. Boil 5-6 minutes or until sauce thickens and becomes sticky.  Add chicken to sauce and mix well.

2-4 ounces rice noodles

oil

In wok, heat oil to 375F.  Gently pull pads of noodles apart.  When oil is hot, carefully add a handful of rice noodles.  They should immediately puff up and turn snowy white.  Turn them over to briefly cook on the other side.  Remove with a slotted spoon.  Drain on paper towels.  Repeat with remaining noodles.

Serve chicken mixture over noodles.

King Ranch Chicken

2 cans Rotel tomatoes, undrained

4 chicken breasts, cooked and cubed

1/4 tsp. salt

1/4 tsp. pepper

2 Tblsp. margarine

1 green pepper, chopped

1 medium onion, chopped

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

12 corn tortillas, cut into quarters

2 cups shredded cheddar cheese

Saute onion and green pepper in margarine till tender crisp.  Stir in chicken, tomatoes, seasoning and soups.

Place 1/3 of the tortillas in greased 9x13 pan.  Top with 1/3 chicken mixture and 1/3 cheese.  Repeat.  End with cheese.    Bake at 325F for 35 minutes.  Let stand 5 minutes before serving.  

Chicken Spaghetti

1 can Rotel tomatoes

1 bell pepper, chopped

1 onion, chopped

1 lb. Vermicelli

1 can Cream of Mushroom Soup

8 whole chicken breasts, with skin and bones

1 lb. Light Velveeta

butter

Cook chicken on stove and save broth. Cool, debone and cut into bite sized pieces.   Cook pasta in broth, drain.  Saute onion and pepper in butter.  Add Rotel, soup, Velveeta, chicken and Vermicelli.  Mix well.

Bake, covered, 15 min. at 350F the uncovered for 15 min. at 350F.  If refrigerated, cook longer.

Shared by Ashley Parker

Peanut-Butter Chocolate Parfaits

1 1/2 cups heavy cream
2 Tbsp sugar
1/4 cup smooth peanut butter
1 recipe cooled chocolate pudding
6 peanut butter sandwich cookies

In a medium bowl, whip 1 cup cream along with sugar until peaks form.

Place peanut butter and remaining 1/2 cup unwhipped cream another bowl; whisk until smooth. Add reserved whipped cream, gently fold in with a rubber spatula until combined.

Creating alternating layers, spoon chocolate pudding and whipped cream mixture into 6 serving glasses or dishes. Cover; chill at least 1 hour and up to 2 days. Crumble cookies over parfaits before serving.

Everyday Food recipe

Vanilla or Chocolate Pudding

2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1/3 cup unsweetened cocoa powder (if making chocolate)
2 1/2 cups milk
4 large egg yolks
2 Tbsp unsalted butter, cut into pieces
1 tsp vanilla extract

Place a fine-mesh sieve over a medium bowl, set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making Chocolate Pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.

Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.

Everyday Food recipe

Classic Yellow Cake with Chocolate Frosting

For the cake:
4 1/4 cups cake flour
1 Tbsp plus 1 tsp baking powder
1 tsp salt
2 1/4 cups milk
1 1/2 Tbsp vanilla extract
20 Tbsp (2 1/2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar
5 eggs

For the frosting:
8 ounce unsweetened chocolate, finely chopped
1 1/3 cups unsalted butter, at room temperature
3 cups confectioners' sugar, sifted

Have all the ingredients at room temperature. Preheat an oven to 350°. Grease and flour a 9x13 inch cake pan

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.

In a small bowl, combine the milk and vanilla; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 2 minutes. Add the granulated sugar and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flou mixture in four additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pan and spread the batter evenly. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let the cake cool completely in the pan.

To make the frosting, in a heatproof bowl set over but not touching simmering water in a saucepan, melt the chocolate; let cool to room temperature. In the bowl of an electric mixer fitted with flat beater, beat the butter on medium speed until smooth, about 30 seconds. Add the confectioners' sugar and beat until smooth, creamy and slightly fluffy, about 3 minutes. Beat in the melted chocolate, scraping the sides and bottom of the bowl to evenly distribute chocolate.

Using and icing spatula or a knife, spread the frosting over the top of the cake, reserving some for piping, if desired. Refrigerate the cake for 30 minutes before serving to set the frosting.

Williams Sonoma recipe

White Chip Chocolate Cookies

2 1/4 cups all purpose flour
2/3 cup baking cocoa
1 tsp baking soda
1/4 tsp salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 cups chocolate chips

Combine flour, cocoa, baking soda, and salt in small bowl.

Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.

Bake in preheated 350° oven for 9-11 minutes. Let stand for 2 minutes; remove to wire racks to cool completely.

Sugar Cookies

Mix together:
1 1/2 cup powdered sugar
1 cup margarine or butter

Add:
1 egg
1 tsp vanilla
1/2 tsp almond extract

Blend in:
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar

Put in the refrigerator for 2-3 hours. Bake at 350° for 7-8 minutes. Do not overbake.

Frosting:
2 cups powdered sugar
1/4 cup margarine
1 tsp vanilla
2-3 Tbsp evaporated milk

Rolos Cookies

2 1/2 cups flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1 cup plus 1 Tbsp sugar (divided)
1 cup firmly packed brown sugar
1 cup butter, softened
2 tsp vanilla
2 eggs
1 cup chopped pecans (divided use)
48 Rolo Chewy Caramels, unwrapped (9 oz pkg)

Preheat oven to 375°. In a small bowl, combine flour, cocoa, and baking soda; blend well. In a large bowl, beat 1 cup sugar, brown sugar, and butter until light and fluffy. Add vanilla and eggs. Beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. For each cookie, with floured hands, shape about 1 Tbsp dough around one caramel candy, covering completely. In a small bowl, combine remaining 1/2 cup pecans and 1 Tbsp sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets. Bake for 7-10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool completely on wire rack. Makes 4 dozen cookies.

Chocolate Oat Bar

1 cup butter
2 cups brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
3 cups oats
2 cups semisweet chocolate chips
1 can sweetened condense milk
2 Tbsp butter
1/4 tsp salt
1 tsp vanilla
1 cup chopped walnuts or pecans

Cream together butter and sugar. Add eggs and vanilla. Add dry ingredients and oats. Over low heat combine chocolate, milk, butter, salt, and vanilla.

Pat about 2/3 cookie dough mixture on bottom of a greased cookie sheet. Pour chocolate mixture over all, then dot with remaining 1/3 dough.

Bake for 20-25 minutes at 350°.

Chocolate Chip Oatmeal Cookies

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 beaten eggs
2 Tbsp water
1 tsp vanilla
1 1/2 cups sifted flour
1 tsp soda
1 tsp salt
3 cups oats
1 package chocolate chips (I use half milk chocolate and half white chocolate)

Cream shortening and sugar thoroughly. Stir in beaten eggs, water, and vanilla. Add sifted dry ingredients, oats and chocolate chips. Drop by teaspoonful on cookie sheets. Bake at 375° for 11 minutes.

Snickers Cookie

1 cup butter
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp baking powder
60 miniature (bite size) Snickers candy bars
Chocolate glaze

Preheat oven to 350°. Cream butter, peanut butter, sugar, and brown sugar. Add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture. Take 1 Tbsp dough and flatten into round shape in palm of hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers totally covered with the dough. Place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool. Drizzle top of cookies with chocolate glaze.

Chocolate Glaze
1 cup powdered sugar
1 Tbsp unsweetened cocoa
1 Tbsp milk

Mix powdered sugar, cocoa and milk. Add additional as needed to thin mixture enough to drizzle from spoon.

Snowball Cookies

2 sticks butter, softened
3/4 cup sugar
2 cups flour
1 cup finely chopped walnuts
8 ounce chocolate kisses
Powdered sugar for dusting

Cream butter and sugar well until smooth. Add flour and then walnuts. Gather dough into disk-shape and wrap in plastic. Refrigerate at least 1/2 hour. Preheat oven to 350°. Remove foil from kisses and insert one inside a ball of dough 1 inch in diameter. Make sure each kiss is completely covered by dough. Bake on ungreased baking sheet for 12 minutes, until just cooked through. Roll in powdered sugar after cooled.

Super-Duper Sandwich Cookies

Cookie:
2 boxes chocolate cake mix
1 1/2 cup shortening (or margarine)
4 eggs

Mix well. Roll dough into small balls the size of a quarter. Place on an ungreased cookie sheet and bake in an oven at 350° for 12 minutes. Let set on pan for 1 minute. Allow to cool on cookie sheet before frosting (about 10 minutes). Frost the bottom of one cookie with a filling of your choice and top with another cookie of similar shape and size.

Cream Cheese Frosting
1 8 oz package cream cheese
3 cups powdered sugar
1 tsp vanilla
1/4 cup margarine

Vanilla Frosting
1 1/2 cup butter; softened
1/2 cup shortening
2/3 cup confectioners' sugar
1/2 cup milk
5 Tbsp all-purpose flour
1 tsp vanilla

Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
3 Tbsp milk, or as needed
2 cups confectioners' sugar

Alterations: Use any flavor cake mix, with any filling of your choice. Alter the vanilla frosting by using 1 tsp mint, almond, maple, or any other desired flavoring extract. Use food coloring to alter the color of the filling for a more festive or colorful option.

Recipe from Amelia Karpowitz

White Trash

4 cups each wheat, corn, and rice chex
2 bags of m&ms
1 bag pretzel sticks
1 box cheerios
1 can cocktail peanuts
1 box granola with raisins
2 packages of bark

Melt the bark and then add to large bowl containing other ingredients.

Peppermint Bark

2 pounds chocolate, summer coatings (any color or flavor)
1 pound peppermint chips

Melt summer coating with just enough heat to melt. Do not get "chocolate" too hot or it will ruin. The different ways to melt down the chocolate are: double boiler, electric skillet or heating tray, or microwave.

After melting the coating, put in the chips and stir until thoroughly mixed. Spread as thinly as possible on a cookie sheet covered with waxed paper, or parchment paper. The paper keeps the mixture from sticking to the cookie sheet. This recipe does 2 large cookie sheets. Place the cookie sheet in the refrigerator or put aside until hard. Peel paper off the back and break into bite sized pieces.

The chocolate and made up bark do not need freezing or refrigerating. Just keep cool and dry and it will be fine for months.

Other combinations: 3 cups chopped pecans, 3 cups rice krispies

Spinach Dip

Thaw and squeeze 10 ounce package of chopped spinach until dry. Add one cup sour cream, one cup mayonnaise, one package Knorr vegetable soup mix, 8 ounce can water chestnuts (drained, chopped), and 3 chopped green onions. Use a round loaf of bread for the bowl by removing the center. Tear the removed bread into pieces for dipping and place around the loaf.

Chex Mix

9 cups Chex multi cereal
1 cups chocolate chips
1/2 cup peanut butter
1/4 cup margarine
1 tsp vanilla
1 1/2 cup powdered sugar

Melt together chocolate chips, peanut butter, and margarine. Then stir in vanilla.

Pour the mixture over the cereal and coat.

Pour the cereal in a bag with powdered sugar. Shake the bag to coat.

Then spread on waxed paper to cool.

Raised Waffles

These need to be prepared the night before.

1/2 cup warm water
1 pkg dry yeast
2 cup milk, warmed
1/2 cup butter, melted
1 tsp salt
1 tsp granulated sugar
2 cups all-purpose flour
2 eggs
1/4 tsp baking soda

Use a rather large mixing bowl--the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes.

Add the milk, butter, salt, sugar and flour to the yeast mixture and beat until smooth and blended. Cover the bowl with plastic wrap and let stand overnight at room temperature.

Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well-mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. The batter will keep well for several days in the refrigerator.

Giant Overnight Cinnamon Rolls

Rolls:
1 pkg Pillsbury Roll Mix
2 Tbsp sugar
1 cup hot tap water (110-120°)
3 Tbsp softened margarine or butter
1 egg

Grease 9x13 inch pan. In large bowl combine yeast from packet and sugar with flour mix; blend well. Stir in hot water, margarine, and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. Grease or flour hands and shape dough into a ball. Knead dough 5 minutes until smooth. Cover with large bowl; let rest 5 minutes.

Filling:
1/4 cup soft margarine or butter
1/3 cup sugar
1 tsp cinnamon

Glaze:
1 1/2 cups powdered sugar
1 Tbsp soft margarine or butter
2-3 Tbsp milk
1/2 tsp vanilla

On lightly floured surface, roll dough to 15x10 rectangle. Spread margarine over dough. In small bowl combine sugar and cinnamon; blend well. Sprinkle evenly over margarine. Starting with 10" side, roll up tightly, pressing edges to seal. Cut into 6 slices; place in pan. Cover with plastic wrap and refrigerate overnight.

Heat oven to 375°. Uncover dough and bake 20 to 30 minutes or until golden brown. Cool 10 minutes. In small bowl combine all glaze ingredients; blend until smooth. Spoon over warm rolls. Makes 6 rolls.

Dutch Baby

2-3 quart pan
1/4 cup butter
3 eggs
3/4 cup milk
3/4 cup flour

3-4 quart pan
1/3 cup butter
4 eggs
1 cup milk
1 cup flour

4-4 1/2 quart pan
1/2 cup butter
5 eggs
1 1/4 cup milk
1 1/4 cup flour

4 1/2-5 quart pan
1/2 cup butter
6 eggs
1 1/2 cup milk
1 1/2 cup flour

Place butter in pan. Set in 425° oven. While the butter is melting, mix quickly in blender:
Eggs-whirl on high 1 minute
While running, add milk
Gradually add flour
Whirl add for 30 seconds.

Pour batter in pan with melted butter. Bake until puffy and well browned 20-25 minutes.

Serve with lemon juice and powdered sugar.

Buttermilk Pancakes

2 1/2 cups flour
1/4 cup sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups buttermilk
2 cups sour cream
2 eggs
4 tsp vanilla
3 Tbs butter for skillet

Whisk together first five ingredients (dry) in a bowl. In another bowl whisk together wet ingredients. Add that bowl to the dry ingredients until just blended, but still lumpy. Don't over-mix it.

Melt 1/2 Tbsp butter on griddle over medium heat. Pour 1/3 cup batter onto griddle 2" apart. Cook until bubbles break on surface-about 3 minutes. Turn and cook until golden.

Dave's Special Syrup

1 cup granulated sugar
1/2 cup honey or white corn syrup
1/4 cup water
1/2 tsp ground cinnamon
1/2 cup whipping cream

In a saucepan stir together the sugar, honey, water, and cinnamon. Bring to a boil over moderate heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in the cream. Cool for at least 30 minutes. Syrup will thicken as it cools. Serve warm or at room temperature.

Note:can be refrigerated for several months

Baked French Toast

3 eggs
1/2 cup 2 percent milk
2 Tbsp granulated sugar
1/2 tsp baking powder
1/4 tsp nutmeg
1 tsp vanilla
6 slices egg, French, or sourdough bread, slice 3/4 inch thick
4 Tbsp butter or margarine

Dave's Special Cinnamon Syrup, warmed

In a medium bowl, whisk together the eggs, milk, sugar, baking powder, cinnamon, nutmeg and vanilla until blended. Place the bread slices on a 10 by 15 inch baking sheet with sides and slowly pour the batter over the bread. Turn the bread until it is well-coated with the batter. Cover the bread with wax paper and refrigerate overnight.

In a skillet melt the butter. Slowly fry the bread over moderate heat until golden on both sides. Do not crowd the pieces. Garnish with a dollop of sour cream and a sprinkling of pecans, and dust with powdered sugar, if desired. Serve warm with cinnamon syrup.

Note: These can be covered on a baking sheet and kept overnight in the refrigerator or stored for two days in plastic bags. The end results will be light, moist, spongy-on-the-inside, crispy-on-the-outside.

Magelby's Buttermilk Syrup

1 cube butter
1 cup sugar
1 cup buttermilk
1 Tbsp vanilla
1 Tbsp corn syrup
1/2 tsp baking soda

Bring first five ingredients to a boil. Add baking soda. Boil 10 seconds and remove from heat immediately to avoid boil over. Use a fairly deep, heavy pan.

Challah French Toast

6 extra large eggs
1 1/2 cups half and half or milk
1 tsp grated orange zest
1/2 tsp pure vanilla extract
1 Tbsp honey
1/2 tsp kosher salt
1 large loaf challah or brioche bread
unsalted butter
vegetable oil

Preheat the oven to 250°. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 Tbsp butter and 1 Tbsp olive oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet plan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners sugar.

Barefoot Contessa recipe

Crepes

4 eggs
1 cup milk
1 cup flour
2 Tbsp sugar
1/2 tsp salt
1/2 tsp vanilla.

Mix together and cook!

White Bread

2 pkg active dry yeast
5 to 5 1/2 cups bread flour or all-purpose flour
1/4 cup sugar
2 tsp salt
1/4 cup oil or melted shortening
2 cups hot tap water
Melted butter

Measure yeast, 2 cups of the flour, sugar, salt and oil into large mixing bowl, blending well. Stir in the hot water and beat with spoon until mixture is smooth and satiny.

Slowly add 3 cups more flour, mixing until dough pulls away from sides of bowl. Cover and let stand 10 minutes.

Turn dough out onto lightly floured surface and knead until smooth. Place dough into greased bowl. Cover with plastic wrap. Let rise in warm place about 1 1/2 hours until doubled.

Punch dough down. Divide into 2 parts. Shape each into a loaf. Place into 2 greased 91/4x51/2 inch bread pans. Let rise again about 1 1/2 hours until doubled.

Bake at 375° for 40 to 45 minutes or until loaves sound hollow when tapped and are golden in color. Remove pans immediately. Then brush tops with melted butter.

Honey Butter

2 cups honey
1 1/2 squares margarine
1/2 cup coconut
1/ tsp coconut extract

Blend well. Store in refrigerator.

Parmesan-Garlic Bubble Loaf

1 pkg Pillsbury Hot Roll Mix
1 cup hot tap water
2 Tbsp margarine or butter, softened
1 egg
1/4 cup margarine or butter, melted
2 Tbsp grated Parmesan cheese
4 tsp sesame seed
1/2 tsp garlic powder

Generously grease 12 cup fluted tube pan. In a large boal, combine yeast from roll packet with flour mixture, blend well. Stir in water, 2 Tbsp margarine and egg until dough pulls cleanly away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth. Cover with large bowl, let rest 5 minutes.

Divide dough into 32 pieces. Place half of dough pieces in prepared pan. Drizzle with 2 Tbsp melted margarine; sprinkle with 1 Tbsp cheese, 1 teaspoon sesame seed, and 1/4 teaspoon garlic powder. Repeat with remaining dough pieces, margarine, cheese, sesame seed and garlic powder. Cover loosely with plastic wrap and cloth towel. Let rise 3o minutes on wire rack set over large pan to which hot tap water has been added.

Heat oven to 375°. Bake 20 to 25 minutes or until deep golden brown. Immediately invert onto serving plate. Serves 16-20.

Honey Butter

2 cups honey
1 1/2 squares margarine
1/2 cup coconut
1/ tsp coconut extract

Blend well. Store in refrigerator.

Brown Sugar Muffins

1 cup brown sugar
1/2 cup butter
1 egg
1 cup milk
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 cups flour
1/2 cup chopped nuts
1/2 tsp vanilla

In a medium bowl, cream sugar and butter. Add eg and milk, stirring well to combine. In another bowl, stir salt, soda, baking powder, and flour. Add to sugar mixture. Stir in nuts and vanilla. Fill slightly greased, sprayed or paper lined muffin cups 2/3 full. Bake at 425° for 12-15 minutes.

Basil Cheese Pull Apart Breadsticks

1 lb round loaf sourdough bread unsliced
1/2 cup margarine
1 to 2 tsp basil leaves
1/2 tsp garlic powder
1/2 cup grated parmesan cheese

Slice bread into 1-1 1/2 inch slices, cutting to but not through bottom of loaf. Slice bread again into 1-1 1/2 inch slices in opposite direction, cutting to but not through bottom of loaf, forming breadsticks. Place loaf on sheet of heavy-duty foil. Melt margarine over low heat; stir in basil and garlic powder. Drizzle mixture between breadsticks and over top of loaf. Sprinkle with cheese. Wrap securely with double-fold seal. Place bread on grill 4-5 inches from medium coals. Heat 15-25 minutes or until cheese is melted and bread is hot.

To serve, pull apart breadsticks.

Popcorn Recipes

Caramel Corn
4 Tbsp butter
1 cup brown sugar
1/2 cup light corn syrup
2/3 cup sweetened condensed milk
1/2 tsp vanilla

Combine butter, sugar, and syrup and bring to a boil over medium heat and add milk. Simmer, stirring until soft ball stage and add vanilla. Stir well. Pour over popcorn.

Microwave Caramel Corn
16 cup popped corn
1 cup brown sugar
1/4 cup Karo syrup
1/2 cup margarine

Microwave, sugar, syrup, and margarine together on high for one minute. Stir. Repeat for a total of 5 minutes--will be hot and bubbly. Add 1/2 tsp of baking soda and 1/2-1 tsp of vanilla. Mix until foamy. Pour into brown paper bag (grocery bag) over popcorn. Stir to coat. Fold bag over. Microwave for 1 minute and shake; 1 minute and shake; 30 seconds and shake; 30 seconds and shake. Layout to cool on wax paper.

Kettle Corn
1/2 cup unpopped corn
1/4 cup sugar
oil for popping (soybean oil best)
salt

Use a heavy duty pan. Pour enough oil in to just cover the bottom of the pan. Add one corn kernel and heat oil until kernel pops. Add popcorn and sugar. Cover and shake constantly until popping slows/stops. Sprinkle salt on while corn is still hot.

Milk Chocolate Popcorn
12 cups popcorn
1 12 oz can salted peanuts
2 cups milk chocolate chips
1 cup corn syrup
1/4 cup butter

Heat oven to 350°. Combine popcorn and peanuts. In large sauce pan combine chips, syrup, and butter. Boil over medium heat, stir constantly. Pour over popcorn. Bake 45 minutes, stir every 15 minutes. Remove. Stir every 10 minutes until cool.

Let-It-Snow Cinnamon Popcorn Mix
3 Tbsp vegetable oil
1/2 cup popcorn kernels
2 Tbsp granulated sugar
1 1/2 tsp cinnamon
1 6 oz bag M&Ms

Heat oil over medium high heat. Add popcorn kernels, cover, shaking until popping stops. Pour popped corn into large mixing bowl. While popcorn is still hot, immediately sprinkle on sugar and cinnamon. toss well so that the popcorn is well-coated. Set popcorn aside to cool--about 30 minutes. When cool, stir in candies.

Nacho Popcorn
1/4 cup butter, melted
2 tsp taco seasoning mix
10 cups popped popcorn
1/4 cup grated Parmesan cheese, optional

Stir taco seasoning into melted butter. Toss together with popcorn until evenly coated. Sprinkle with cheese and toss again.

Cheese Corn
12 cups popped popcorn
1/4 cup butter, melted (optional)
1 cup grated cheddar cheese

Toss popcorn with butter if desired. Spread on cookie sheet and sprinkle with cheese. Bake in 250° oven for 5 minutes or until cheese is melted. toss again to distribute and serve warm.

Popcorn Cake
6 cups popped corn
1/2 cup oil
1/2 cup margarine
1 lb peanuts, marshmallows and M&Ms.

Heat margarine and oil in microwave until hot. Stir in marshmallows until melted. Pour over peanuts and popcorn. Add M&Ms last. Put in well greased bundt pan. Let set.

Jello Popcorn

Pop corn in oil (not air popped), sprinkle with favor flavor (berry flavors are the best) of sugar free jello and toss.

Artichoke-Parmesan Crostini

8 slices (1/4 inch thick) baguette
2 Tbsp olive oil
coarse salt and ground pepper
1 jar (6.5 oz) marinated artichoke hearts, drained, rinses, and patted dry
1/4 cup shredded Parmesan cheese, plus more for garnish
1 Tbsp fresh parsley

Preheat oven to 350°. Make crostini--brush baguette slices on both sides with a total of 1 Tbsp olive oil; season with salt and pepper. Place on baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.

Meanwhile, make topping--finely chop artichokes and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.

Dividing evenly, spoon onto crostini, and garnish with additional cheese if desired.

"Margarita" Dip

1 pkg (8 oz) cream cheese, softened
1/4 cup frozen limeade concentrate, partially thawed
2 Tbsp orange juice
1/2 cup thawed Cool Whip

Beat cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer until well blended. Gently stir in Cool Whip; cover.

Refrigerate at least one hour. Serve with cut up fresh or grilled fruit.

Jazz it up: serve in a wide-brimmed margarita glass. Dip rim of glass in sugar before filling with dip.

Fresh Veggie Pasta

1 pound penne pasta
3 large boneless, skinless chicken breast halves
1 1/4 tsp salt
1/2 tsp black pepper
4 Tbsp olive oil
5 cloves garlic
1 can (28 oz) plum tomatoes in juice, broken up with a spoon
1 medium-size zucchini, trimmed, quartered lenghwise and sliced
1 medium-size sweet yellow pepper, cored, seeded and cut into strips
2 Tbsp balsamic vinegar
2 Tbsp tomato paste
1/2 cup fresh basil leaves, chopped
1/4 pound bocconcini (small fresh mozzarella balls), quartered

Lightly coat grill rack or grill pan with nonstick cooking spray. Heat grill or grill pan to medium high.l Cook pasta following package directions. Season chicken with salt and pepper. Grill chicken, about 6 minutes per side until cooked through. Set aside to cool slightly, then cut into thin strips. When pasta is done, drain and toss in bowl with 2 Tbsp of the oil. Set aside.

Heat remaining 2 Tbsp oil in a skillet over medium heat. Add garlic; cook 1 minute. Add tomatoes with their juice, zucchini and yellow pepper; cook 3 more minutes. Add vinegar, tomato paste. Salt and pepper; cook 3 minutes. Stir in chicken and heat through. Remove from heat. Toss sauce with pasta, basil and mozzarella and serve.

Family Circle Magazine recipe

Cranberry Ice

8 cups water
4 cups fresh cranberries
3 cups sugar

Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat, and cook 15 minutes or until all cranberries pop. Strain cranberry mixture through a fine sieve over a bowl, discarding solids. Cover and chill.

Pour the cranberry mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon cranberry ice into a freezer-safe container; cover and freeze one hour or until ready to serve.

Funeral Potatoes

2 lb hash browns
1/2 cup margarine
1 tsp salt
1/2 tsp pepper
1 can cream of chicken
1/2 chopped onion
1 pint sour cream
10 oz bag cheese

Mix all ingredients. Pour in a 9x13 inch pan. Bake 1 hour at 350°.

Peppermint Hot Chocolate

1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup sugar
1/8 tsp salt
6 ounces bittersweet chocolate, chopped
3 drops peppermint oil
Sweetened whipped cream, for garnish
Chocolate shavings, for garnish

In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with the whipped cream and chocolate shavings.

Food Network recipe

Hot Cider

6 cups apple juice or apple cider
3 cups cranberry juice
2 Tbsp brown sugar
1 Tbsp butter (optional)
4 cinnamon sticks
1 dash freshly grated nutmeg
1 tsp pure vanilla exract (optional)

Combine all the ingredients in a pot atop the stove, and simmer on medium-low heat until the scent fills the home. The cinnamon sicks can be place in cups as drink stirrers if desired. It takes about 20 minutes of simmering for the cinnamon flavor to start coming out of the sticks, and they can be used over several times--just rinse and leave to dry in a warm spot. Don't go overboard on the nutmeg as it gets stronger during cooking--a quick grating over the pot is perfect.


Penzeys Spices recipe
Serves 8

Sprkling Limeade

1 cup sugar
1 cup fresh lime juice (from about 8 limes)
1 quart seltzer water
ice cubes
lime slices for garnish

In a small saucepan, combine 1 cup water and sugar. Cook, stirring over medium heat until sugar has dissolved and mixture clear, 2 to 3 minutes. Transfer to a pitcher; cool. To serve, stir together sugar-water mixture, lime juice and seltzer water. Pour over ice, and garnish with lime slices, if desired.

Peppermint Hot Chocolate

1/3 cup unsweetened cocoa powder
1 quart milk
1/2 cup semisweet chocolate chips (3 ounces)
7 peppermint sticks; 3 crushed (1/4 cup)
Pinch of salt

Place cocoa in a medium sauce pan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.

Bring to a boil and immediately remove from heat. Add salt. Ladle into mugs; serve each with a peppermint stick.

Starlight Double Delight Cake

Frosting
2 (3 oz) pkg cream cheese, softened
1/2 cup margarine or butter, softened
1/2 tsp vanilla
1/2 tsp peppermint extract
6 cups (1 1/2 lb) powdered sugar
1/4 cup hot water
4 oz (4 squares) semi-sweet chocolate, melted

Cake
2 cups frosting, prepared as directed above
1/4 c margarine
3 eggs
2 cups flour
1 1/2 tsp baking soda
1 tsp salt
3/4 cup milk

Heat oven to 350°. Grease and four two 9 inch round cake pans. In a large bowl, combine cream cheese, 1/2 cup margarine, vanilla and peppermint extract; blend until smooth. Add powdered sugar alternately with hot water, beating until smooth. Blend in chocolate.

In another large bowl, combine 2 cups of the frosting mixture and 1/4 cup margarine; blend well. Beat in 1 egg at a time, beating well after each addition. Lightly spoon flour, baking soda, salt and milk; beat until smooth. Pour batter evenly into greased and floured pans. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely. Frost.

Key Lime Pie

Crust:
24 2 1/2 inch low fat graham cracker squares
2 Tbsp granulated sugar
1/4 tsp ground cinnamon
2 Tbs canola oil
1 Tbsp unsalted butter, melted
2 Tbsp water, or as needed

Position a rack in the center of the oven and preheat to 350°. Crush crackers and combine with other ingredients until all crumbs are evenly moistened. They should hold together well when squeezed between your fingers; add a few more drops of water if needed.

Turn the crumbs into a pie plate and use your dampened fingers or the back of a spoon to press into an even layer around the pan sides and bottom. Press flat. Bake for 8 to 9 minutes, until slightly darkened in color. Cool completely on wire rack before adding filling.

Filling:
1 14 oz can low-fat sweetened condensed milk
8 oz light cream cheese or Neufchatel at room temperature
2 tsp grated lime zest
2 Tbsp fresh key lime juice, or lime juice

In a blender or food processor or using an electric mixer, combine all the filling ingredients and beat until completely smooth. Pour the filling into the prepared shell and refrigerate at least 3 hours, until wet. Refrigerate leftovers.

Ice Box Cake

1 carton vanilla ice cream
Medium (to small) size frozen lemonade concentrate in can
Graham cracker crust

Thaw vanilla ice cream and lemonade slightly. Mix both ingredients really well together with mixer. For a col and refreshing look, add just a drop of green food coloring. It gives it a "mint color". In a 9x13 inch pan, line bottom with a graham cracker crust. Spread ice cream/lemonade mixture over crust. Now you can sprinkle just a little of the remaining graham cracker crust on top. Cover and place in freezer 8 hours to overnight. Cut into squares and serve frozen. When you are serving, you might want to add a sprig of min or a cherry with a stem on each slice.

Cinnamon Sugar Twists

8 wooden or metal skewers
1/3 cup sugar
1/2 tsp cinnamon
1 can soft bread sticks
2 Tbsp margarine, melted

Heat oven to 350°. Combine sugar and cinnamon, sprinkle evenly onto ungreased 15x10 baking pan. Unroll dough; separate into strips. Twist strip of dough around ungreased sticks to within 1/2" of ends. Brush with margarine generously to coat. Roll in cinnamon sugar mix. Place on one large or two small ungreased cookie sheets tucking ends of dough under to secure. Bake 10-20 minutes or until golden brown. Remove cookie sheet immediately. Remove sticks. Serve warm.

Caramel Layer Choco Squares

14 oz pkg light caramels
2/3 cup evaporated milk (divided)
1 pkg German chocolate cake mix
3/4 cup margarine, melted
1 cup chopped nuts
1 cup semi-sweet chocolate chips

In saucepan over medium low heat melt 1/3 cup evaporated milk and caramels. Grease and flour 9x13 inch pan. Mix cake mix, margarine, 1/3 cup evaporated milk and nuts. Stir. Press 1/2 dough into bottom of pan. Bake at 350° for 6 minutes. Sprinkle with chocolate chips over crush, spread caramel on top then sprinkle remaining dough on top of that. Bake 15-18 minutes. Refrigerate 30 minutes to set caramel layer.

Caramel

4 cups sugar
1/2 lb butter
2 cups white Karo
2 large cans evaporated milk

Melt butter, add Karo, then sugar. Cook until in boils well, stirring constantly. Wipe down sides of pan. Add the milk a little at a time so candy does not stop boiling. Cook to a firm ball stage (240 degrees). Pour into buttered trays. Do not pour on foil or wax paper that has not been buttered.

Caramel Dip

1 8 oz lowfat cream cheese
1/2 cup brown sugar
1 tsp vanilla
1 cup dry roasted peanuts, chopped

Cream together cream cheese, brown sugar, and vanilla. Add peanuts. Use apples for dipping.

Canned Apple Pie Filling

Stir together:
4 1/2 cups sugar
1 cup cornstarch
2 Tbsp cinnamon
1/4 Tbsp nutmeg
1 tsp salt

Add 10 cups water. Cook and stir until thick.
Add 3 Tbsp lemon juice.

Peel and slice 6 quarts apples.

Fill quart jars to half with apples and cover with syrup. Finish filling jars with apples and add syrup to 1/2 inch from top.

Yields 6 quarts

Black and White Brownies

Brownie:
1 (21.5 oz) pkg fudge brownie mix
1/2 cup water
1/2 cup oil
1 egg
1 1/2 cup chopped pecans (optional)
1 cup semi-sweet chocolate chips
1 white baking bar, coarsely chopped
1 6 oz baking bar, very finely chopped

Frosting:
2 cup powdered sugar
1/4 cup unsweetened cocoa
3 to 4 Tbsp hot water
1/4 cup margarine, melted
1 tsp vanilla

Preheat oven to 350°. Grease bottom of 9x13 inch pan. In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add pecans, chocolate chips and coarsely chopped baking bar; mix well. Spread in greased pan.

Bake 30 minutes or until center is set. Remove from oven; immediately sprinkle with finely chopped baking bar. Let stand 2 minutes to soften; spread evenly over brownies. In small bowl combine all frosting ingredients. Beat until smooth (mixture will be thin). Spoon over white chocolate, spread to cover.

Makes 36 bars.

Baklava

1 box Filo Leaves (found in freezer section). Leave in refrigerator for at least 8 hours. Then leave at room temperature for 2 hours.

Mix:
1/2 cup sugar
2-4 cups walnuts finely chopped
1 tsp cinnamon

Place 1/2 of 1 filo leaf in a 9x13 inch pan and brush with melted butter. Continue doing this until all filo leaves are used. Sprinkle sugar, nuts, and cinnamon mixture on buttered filo leaves about every 8th layer of leaf. Then cut in sqaures or diamonds about half way down. Bake at 325° for 45 to 60 minutes.

Mix in a small pot:
1 1/2 cup honey until syrupy--do not boil

Pour over HOT baklava

Yields 32 pieces

Lemon Daisy Cake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
8 Tbsp (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
1 tsp vanilla extract
3/4 tsp lemon oil or finely grated zest of two lemons
4 eggs plus 2 yolks
1 cup buttermilk

For the glaze:
1/4 cup water
1/4 tsp lemon oil or finely grated zest of 1/2 lemon
1/3 cup sugar
1 Tbsp rum

Position a rack in the middle of an oven and preheat oven to 325°. Grease and flour the Daisy Cake Pan.

Over a sheet of waxed paper, sift together the flour, baking powder and salt. In the bowl of an electric mixer fitted with a flat beater, beat the butter on medium-high speed until smooth, 1 to 2 minutes. Gradually add the sugar, beating until light and fluffy, 3 to 5 minutes. Add the vanilla extract and lemon oil and continue to beat. Add the eggs and yolks one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, until the batter is smooth and thoroughly combined.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer to a wire rack and cool the cake in the pan for 10 minutes.

Set the rack over a sheet of waxed paper, invert the the pan onto the rack and lift off the pan. To make the glaze, in a small bowl, stir together the water, lemon oil, sugar, and rum until the sugar dissolves. Brush the warm cake with the glaze. Let the cake cool completely before serving.

Texas Sheet Cake with Frosting

1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1 tsp vanilla
1/8 tsp salt
2 eggs
1 tsp baking soda
1/2 cup sour cream

Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1 inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.

For Frosting:
1/2 cup butter
1/4 cup cocoa
1/4 cup plus 2 Tbsp milk
1 box (1 pound) confectioners sugar, sifted
1/2 tsp vanilla

Combine butter, cocoa, and milk in saucepan; bring to boil. Add remaining ingredients and mix well with electric mixer. Spread over hot sheet cake.

Marble Angel Food Cake

1 1/2 cups egg whites (10-12 large)
1 1/2 cups sifted powdered sugar
1 cup sifted cake flour or sifted all purpose flour
2 Tbsp unsweetened cocoa powder
1 1/2 tsp cream of tartar
1 tsp vanilla
1 cup granulated sugar

In an extra-large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times. Measure 1 cup of the flour mixture; sift together with the cocoa powder. Set mixtures aside.

Add cream of tartar and vanilla to the egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tops stand straight). Transfer one third of the mixture to another bowl.

Sift about one-fourth of the plain flour mixture over the larger portion of beaten egg whites; gently fold in. Repeat folding in the remaining plain flour mixture, using one-fourth of the mixture each time. Sift flour-cocoa mixture, one-third at a time, over small portion of beaten egg whites, folding in as above.

Gently spoon one-third of the white batter evenly in an ungreased 10-inch tube pan. Spoon half of the chocolate batter over white batter in pan. Repeat. Top with remaining white batter. Marble the batter.

Bake on the lowest rack in a 350° oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan). Cool completely. Using a narrow metal spatula, loosen sides of cake from pan. Remove cake from pan. If desired, drizzle with Chocolate Powdered Sugar icing and serve with sweetened whipped cream or fresh fruit.

Powdered Sugar Icing: Combine 1 cup powdered sugar, 1 tsp vanilla, and 1 Tbsp milk or juice. Stir in additional milk or juice, 1 tsp at a time, until icing is easy to drizzle.

Better Homes and Gardens
Makes 12 servings.

Classic Angel Food Cake

12 egg whites
1 1/2 cups sifted confectioners sugar
1 cup sifted cake flour(non self-rising)
1/4 tsp salt
1 1/2 tsp cream of tartar
1 cup granulated sugar
1 tsp almond, vanilla, or orange extract

Let egg whites stand in bowl of electric mixer at room temperature about 1 hour before making cake. Set oven rack in lower third of oven and preheat to 350°. Sift together confectioners sugar, flour, and salt onto sheet of wax paper using a triple sifter or a fine sieve.

Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating, and continuing beating just until whites are thickened and form soft, droopy peaks. Beat in extract.

Sprinkle one fourth of sifted dry ingredients over whites and fold in with rubber spatula gently, but thoroughly. Fold in remaining dry ingredients, one third at a time. Gently pour batter evenly into ungreased angel food cake pan. Bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, 40 to 45 minutes.

Invert pan and stand on feet until cooled completely. To remove, run tip of knife around outer edge of pan and invert.

Graveyard Crunch

1/4 cup maple-flavored or pancake syrup
2 Tbsp butter or margarine
1/4 tsp ground cinnamon
4 cups Cocoa Pebbles Cereal
1 cup dry roasted peanuts
2 cups mini marshmallows
1 cup candy corn
1 cup M&Ms

Preheat oven to 300°. Place syrup, butter, and cinnamon in large microwaveable bowl. Microwave HIGH 1 minute, stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greasted 15x10x1-inch baking pan.

Bake 30 minutes, stirring after 15 minutes. Cool completely. Break into pieces; place in large bowl.

Add marshmallows and candies; mix lightly. Store in tightly covered container at room temperature.

Kraft Foods recipe

Warm Winter Lemon Cake

1 pkg. (2-layer size) yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkg. (4-serving size) Jell-O Lemon Flavor Instant Pudding & Pie Filling
1/3 cup granulated sugar
2 Tbsp powdered sugar

Preheat oven to 350°. Prepeare cake batter as directed on package. Pour into greased 9x13 inch baking dish; set aside.

Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 minutes or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.

Bake 55 minute to 1 hour or until wooden toothpick inserted in center of cake layer comes out clean. Cool 20 minutes (sauce will thicken slightly as it cools). Sprinkle with powdered sugar. Spoon into serving dishes to warm. Store leftovers in refrigerator.

Best-Ever Chocolate Fudge Layer Cake

1 pkg (8 squares) Baker's Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4 serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz) frozen Cool Whip Whipped Topping

Preheat oven to 350°. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed untilo just moistened. Beat on medium speed 2 minutes. Stir in 2 squres chopped chocolate. Spoon into prepared pans.

Bake 30 to 35 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

Place frozen whipped topping and remaining 6 chocolate squares in microwavable bowl. Microwave on high 1 1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring after one minute. Let stand 15 minutes to thicken. Place 1 cake layer on serving plate; top with 1/2 of the chocolate mixture and the second cake layer. Spread to and side with remaining chocolate mixture. Store in refrigerator.

Pavlova

4 egg whites at room temperature
1/4 tsp salt
1/4 tsp cream of tartar

Beat until they hold a stiff peak.

Add 1 cup fine granulated sugar a few tablespoons at a time until stiff and glossy.

Beat in:
4 tsp cornstarch
2 tsp. white wine vinegar
1 tsp vanilla

Preheat oven to 275°. Butter and flour 8" spring form pan. Bake for 1-1 1/4 hours. Top with freshly whipped cream and strawberries.

Potato Skins

Rub potatoes with olive and oil and bake.

Cook bacon on medium low for 10-15 minutes until crisp. Cool. Crumble.

Cut potatoes in half. Scoop out insides leaving 1/4" of potato on skin. Increase heat to 450°. Brush canola oil all over skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan. Cook 10 minutes on one side, then flip and cook another 10 minutes. Remove from oven and cool enough to handle.

Place skin side down on roasting pan or rack. Sprinkle insides with freshly ground pepper, cheese, and crumbled bacon. Broil for 2 minutes. Add dollop of sour cream on each, top with sliced green onion or chives.

Sour Cream Pound Cake

1 cup unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1/2 tsp baking soda
1/2 tsp salt
2 1/2 cups sugar
6 large eggs
1 Tbsp vanilla extract
1 cup reduced-fat sour cream

Preheat oven to 325°. Butter and flour a 10-inch tube pan. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

In a large mixing bowl, beat butter and sugar until light. Add eggs one at a time, beating after each addition, then add vanilla; beat until well combined.

With mixer on lowest speed alternately add flour mixture and sour cream, beginning and ending with flour mixture; beat just until combined. Spoon batter into prepared pan, and smooth top with a rubber spatula. Tap pan on counter to let batter settle

Bake until toothpick inserted in center comes out clean and cake is golden brown, 75 to 80 minutes. Let cool in pan 20 minutes. Run a metal spatula around the inner and outer edges of pan. Then invert onto cooling rack, cool completely.

Everyday Food recipe
Serves 12

Green Beans with Caramelized Shallots

3 Tbsp butter
6 shallots, peeled and thinly sliced into rings
Coarse salt and ground pepper
1 pound green beans, trimmed

In a medium saucepan with a tight fitting lid, melt 2 tablespoons butter over medium heat; swirl to coat bottom of pan. Add shallots; cover. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15 to 20 minutes. Sed aside.

Meanwhile, in a large pot of boiling salted water, cook green beans until fork-tender, 4 to 6 minutes. Drain; return to pot. Toss with remaining tablespoon of butter. Season with salt and pepper.

Transfer green beans to a serving dish; top with caramelized shallots.

Everyday Food recipe
Serves 4

Gram's Banana Bread

2 cups flour
1 Tbsp baking soda
1/4 tsp salt
1/2 cup butter or margarine
1 cup sugar
2 eggs
1 tsp pure vanilla extract
1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon
1/2 cup buttermilk
2 large very ripe bananas

Optional addition: 1/2 cup chopped nuts, raisins, or chocolate chips

Preheat oven to 375°. Grease and flour two small (4x7 inch) loaf pans, or line muffin tins.

Combine flour, soda, and salt, then sift into a medium bowl.

In a large bowl, cream butter and sugar until fluffy. Add eggs, vanilla and spices, beating well. Blend in buttermilk, then alternate adding bananas and flour mixture plus optional ingredients until batter is smooth and well mixed.

Spoon into pans, cook on center rack in preheated oven until done (about 50 minutes for bread, 25 minutes for standard muffins, and 20 minutes for mini-muffins). Let cool in pans for a few minutes, turn out into wire racks, dust loaves with powdered sugar when cool.

Penzeys Spices Recipe
Yields 2 small loaves, 18 muffins, or 48 mini-muffins

Strawberry Salad in Puff Pastry Shells

1 quart strawberries, hulled and quartered

3 Tbsp sugar

1/2 teaspoon balsamic vinegar

1 Tbsp finely minced fresh tarrago or mint, plus more for garnish

1 pkg frozen puff pastry shells

1 Tbsp milk

2 Tbsp strawberry jam

In a bowl, stir strawberries, 2 tablespoons of the sugar, the vinegar and minced tarragon; refrigerate one hour.

Heat oven to 400°. Brush tops of pastry shells with milk; sprinkle with remaining 1 tablespoon sugar. Bake for 22 minutes. Remove from oven. Carefully remove tops with a fork, set aside.

Return shels to oven for an additional 2 minutes. Remove from oven and brush inside of shells with strawberry jam.

Spoon 1/2 cup strawberry salad into each shell. Rest top on the side, garnish with fresh tarragon sprigs and serve.

Family Circle magazine recipe

Salsa

4 large plum tomatoes(about 1 pound), diced
1/4 cup white onion, chopped
3 Tbsp fresh cilantro, chopped
2 tsp jalapeno (remove seeds for less heat), minced
1 1/2 tsp fresh lime juice
3/4 tsp kosher salt (or to taste)
1 small garlic clove, minced

Combine all the ingredients in a bowl. If you prefer a smoother texture, more like jarred, pulse half the salsa in a food processor, and then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.

Chocolate Lovers Bundt Cake

1 pkg. devils food cake
1 small chocolate instant pudding
8 oz sour cream
1/2 cup oil
1/2 cup hot water
4 eggs
1 (6 oz) pkg. chocolate chips

Mix all ingredients together. Blend on high for 4 minutes. Fold in chocolate chips. Grease and flour bundt pan. Bake at 350° for 40-50 minutes.

Frosting:
1 cup sugar
5 Tbsp butter
1/3 cup milk
1 cup chocolate chips

In a small sauce pan mix sugar, milk, and butter. Boil for 1 minute. Remove from heat. Add chocolate chips. Stir until smooth. Pour over cake.

Warm Chocolate Puddings

4 ounces semisweet or bittersweet chocolate, chopped
4 Tbsp unsalted butter
4 Tbsp sugar
2 large eggs, yolks and whites separated
1/2 tsp pure vanilla extract
1/4 tsp salt

Preheat oven to 375°F. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.

Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 Tbsp sugar, then egg yolks and vanilla. Set aside.

In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining to Tbsp sugar; beat until mixture is stiff and glossy.

Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Pudding can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)

Bake until tops are puffed and cracked but insides are quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped wiht ice cream, if desired.

Martha Stewart recipe
Serves 4

Chocolate Fudge

1 cup sugar
1/2 tsp salt
3 Tbsp butter
1/2 cup cream
1 3/4 cup marshmallows

Combine in saucepan and cook over medium heat until mixed. Bring to a boil stirring constantly. Boil for 4-5 minutes. Remove from heat and add:

1 1/2 cups chocolate chips
1/2 tsp vanilla

Mix until chips are melted. If desired, add 1/2 cup candy cane bits, toffee bits, etc. Place in container lined with parchment paper coated with cooking spray. Top with your add in. Cool completely.

Recipe from Teri Roming from State College, PA

Meringue Kisses

3 large egg whites
2 Tbsp sugar
red food coloring

Put egg whites and sugar into a heatproof bowl set over a pan of simmering water. Heat, whisking constantly, until sugar is dissolved and mixture is warm to the touch, 2 to 3 minutes.

transfer egg-white mixture to the bowl of electric mmixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, about 15 minutes. Beat in food coloring, 1 drop at a time, to achieve desired shade.

Preheat oven to 175°F. Transfer about 1 1/2 cups meringue to a pastry bag fitted with a small star tip. Pipe 1-inch spiraled mounds with peaked tops onto baking sheets lined with parchment paper, spacing 1-inch apart. Repeat with remaining meringue, transferring it to pastry bag in batches.

Bake until meringues are crisp and can be removed easily from parchment, about 1 hour and 40 minutes. Let cool on sheets on wire racks. Store in layers between pieces of parchment paper in airtight containers up to 1 week.

Butterscotch Blondies

9 Tbsp unsalted butter, softened, plus more for pan
1 2/3 cup all purpose flour
1 tsp baking powder
3/4 teaspoon coarse salt
1 cup packed light-brown sugar
2 large eggs
1 tsp pure vanilla extract
1/3 cup butterscotch chips
1/2 cup unsalted cashews, coarsely chopped (about 3 ounces)
1/4 cup toffee bits

Preheat oven to 350°F. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhand. Butter lining (excluding overhand); set pan aside.

Whisk together flour, baking powder, and salt in medium bowl; set aside.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch, cashews and toffee.

Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs, but is not wet, 42-45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Martha Stewart recipe
Make 9 large or 16 small squares

Jello Salad

1 6 oz pkg. raspberry or orange jello
2 cups boiling water
1 cup cranberry or orange juice
1 cup thawed Cool Whip
1 cup loose, individually frozen raspberries or mandarin oranges

Dissolve Jello in boiling water. Add juice. Refrigerate Jello and wait until partially set. Add berries and Cool Whip. Mix together and refrigerate until Jello is firm.

Mom's Orange Rolls

2 pkg yeast
1/4 c warm water
1/2 c sugar
1/2 c shortening
2 tsp salt
1 c hot water
3 eggs, well beaten
1 c flour
3 1/2 c flour

Dissolve yeast in warm water and set aside.
Dissolve the sugar, shortening, salt, and hot water together and let cool.
Mix the eggs and flour together and add sugar mixture.
Add the yeast mixture and the flour

Cover and refrigerate overnight.

About 4 hours before serving--roll out dough and spread with:
1/3 c sugar
1/3 c butter, softened
rind of one orange

Roll up dough like cinnamon rolls and slice about 1 inch thick. Put in greased muffin tins and let rise for 3-4 hours.

Bake at 375° for 10-12 minutes.
While warm, spread with glaze made of juice from the orange and powdered sugar. Add juice to sugar to reach desired thickness.