Creamy Holiday Fudge

Creamy Holiday Fudge

Place in saucepan:
4 c sugar
1 pint whipping cream

Bring to a boil and cook to soft ball stage (234-238 degrees - do not overcook!!!).
Add 2 sticks (1 c) butter and 2-3 large candybars (approx 16 oz total), use your favorite flavor: Symphony (I use Symphony Almond & Toffee chips), chocolate w/ almonds, peanut butter cups, etc. Blend with electric mixer until butter is melted and mixture is smooth. Pour in a 9x13 greased or foil lined pan (or use a jelly roll pan for thinner fudge). Chill and cut into squares.

Pumpkin Cobbler

4 eggs
1 cup sugar
12 oz evaporated milk
30 oz canned pumpkin
1 Tbsp vanilla
2 Tbsp brown sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 lb yellow cake mix
1/2 cup butter, melted

Preheat oven to 350.

In a medium bowl, mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, vanilla, salt and milk. Grease a 9 x 13 pan (or similar size) and pour the entire mixture into pan. Sprinkle the dry cake mix evenly across the top of the mixture. Pour the melted butter slowly and evenly across the entire mixture, ensuring that it doesn't start pooling in just one area. Sprinkle brown sugar over butter. Bake at 350 for approximately 60 minutes. Enjoy!

This is REALLY GOOD hot out of the oven with vanilla ice cream on top (or whipped cream).

Polka Dot Cookies

Chocolate cookies with green chips as "polka dots" - delicious!
Yield: 4-5 dozen 2 inch cookies

2 cups(12oz) Semisweet Chocolate Chips (I use Guittard)
1/2 cup butter
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
3 large eggs
1/2 cup sugar
2 tsp vanilla
2 cups (12oz) Green Mint Chips (Guittard)

Preheat oven to 350 F.

Heat semisweet chips and butter in a small microwave-proof bowl for 2-3 minutes, stirring well after the first minute initially, then at 30 second intervals until smooth(or use double boiler). Set aside to cool slightly.

Combine in a small bowl - flour, baking soda, and salt.
In a large bowl beat eggs, sugar, and vanilla until light. Blend in melted chocolate then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes; cookies will be soft in centers but will harden as they cool.

Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies

* 2 cups all-purpose flour
* 1 cup + 1 tablespoon unsweetened Dutch-process cocoa powder
* 2 teaspoons coarse salt
* 2 sticks unsalted butter, softened
* 1 1/3 cups sugar, plus more for rolling
* 2 large egg yolks
* 2 tablespoons heavy cream
* 2 teaspoons pure vanilla extract

To prepare the cookies: Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.

Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.

Chocolate and Vanilla Ganache

* 1/3 cup heavy cream
* 1/2 teaspoon vanilla extract
* 1/2 cup semi sweet chocolate chips

To prepare the ganache: Combine cream and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook, stirring until cream mixture is very warm but not boiling. Remove from heat.

Place chocolate in a small heat safe bowl.Pour cream mixture over chocolate, and let stand for 1 minute. Whisk until smooth. Let cool (for about 10 minutes) and then use immediately.

I pour the cooled ganache in to a baggie then cut the tip off and use that to help fill the cookies.

Savory Wreath Rolls

Savory Wreath Rolls

18 Rhodes™ Dinner Rolls, thawed but still cold
1/3 cup butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon garlic salt
1 tablespoon dried parsley or rosemary leaves
3/4 cup shredded parmesan cheese
3/4 cup shredded asiago cheese
fresh parsley or rosemary, if desired

With scissors, cut rolls in half horizontally. In a small bowl combine butter, garlic powder, salt and parsley or rosemary leaves. In another bowl, combine cheeses. Dip roll halves in butter mixture and then cheese. Arrange cut side down on a large sprayed baking sheet or pizza pan to form a 10-inch wreath. (Place 24 halves in a thick circle for the base of the wreath, and place 12 halves on top.) Sprinkle any remaining cheese over rolls. Cover with plastic wrap and let rise until double. Remove wrap. Bake at 350°F 15-20 minutes or until golden brown. Remove from pan and let cool. Brush with additional butter and garnish with fresh parsley or rosemary if desired.

Bumpy Road Bars

A Nikki Lewis Speciality:)!
2 Cups Butter
2 Cups Brown Sugar
2 tsp. Vanilla
2 1/2 Cups Flour
1 tsp. Soda
3 Cups Oats
12 oz. Milk Chocolate Chips
1 can Sweetened Condensed Milk
2 T Butter
1 tsp. vanilla

Cream together butter, brown sugar. Add eggs and 2 tsp. vanilla, mix well. Add flour, soda and oats. Press two thirds of mixture into a large baking dish then set aside. In a saucepan melt chocolate chips, sweetened condensed milk, 2T butter, 1tsp. vanilla. When melted, pour quickly and evenly over the cookie mixture. Drop remaining dough by teaspoonfulls over top of chocolate mixture. Bake at 350 for 20-25 minutes.

Wassail

My mother has been making this wassail for Christmas for as long as I can remember. It is sooo good.


Wassail

1 1/2 c sugar
1 1/2 qt. water
12 whole cloves
4 sticks cinnamon
4 allspice berries
1 (12 oz) can orange juice concentrate
1 (12 oz) can lemonade concentrate
1 gallon apple cider

Make syrup with sugar and water; cook about 10 minutes. Add spices. Let stand in warm place 1 hour. (I usually let it sit much longer.) Strain spices, add orange juice, lemonade, and cider. Let stand overnight. Makes 1 1/2 gallons.

Pomegranate Dip

Sounds a bit strange, but this is delicious!!

Amazing Pomegranate Dip

1 small pomegranate
1 tomato, chopped
2 Tbsp. onion, finely chopped
1 avocado, chopped
¼ tsp. coriander
1/8 tsp. cayenne pepper
½ tsp. salt

Serve with Fritos.

Pumpkin Crumble

This isn't my recipe. I got it off of Our Best Bites. I made it for Thanksgiving dinner and it was so good that I just had to share it. It is like a pumpkin pie with a different variation. More like a "dump cake" than a pie.

Pumpkin Crumble
Recipe by Our Best Bites

1 boxed yellow or white cake mix
1-2 sticks butter (see notes in instructions)
1 16 oz can pumpkin*
2 eggs
1 can sweetened condensed milk
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ginger
1/8 t cloves
1/8 t nutmeg
1/2 t salt
1/3 C chopped pecans
1/2 t additional cinnamon for topping

*This makes a dessert about an inch thick or less. That's because I like a high topping-to-pumpkin ratio. If you'd like it thicker, use a large can of pumpkin and double the rest of the filling ingredients (Eggs, sweetened condensed milk, and spices). Leave the rest of the recipe the same.

Preheat oven to 350.

Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it's in small crumbly pieces. Place mixture in a 9x13 baking dish and press flat with your fingers.

Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan.

Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. Use a measuring cup so you have a rough measurement of how much you're putting on. Here's why:

Here's a little something I learned after making the dump cake a gazillion times. Cake mixes all have different amounts in them! Different brands, different flavors, etc. Each one is slightly different in volume. I found one mix to have almost double the normal amount. Measuring the amount of cake mix you're sprinkling on top will help you get the perfect topping ratio in the last step.

Next sprinkle on the chopped pecans. You'll have 3 distinct layers now:

Here's the trick: For every 1 C of cake mix you sprinkled on top, you'll need 3 T of melted butter. Drizzle it right on top.

That butter is going to combine with the cake mix and make magic in the oven. Pop it in your 350 degree oven for about 40 minutes or so. A knife should come out without globs of pumpkin on it and the topping should be nice and golden

You can eat it warm, at room temp, or chilled! My favorite is actually at room temp. Put a dollop of sweetened whipped cream on top. It is also good with vanilla ice cream.

Oatmeal Peanut Butter Sandwich Cookies

These cookies are delicious!!!

Oatmeal Peanut Butter Sandwich Cookies

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream

1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F for 10 minutes, or until cookies are a light brown.
4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Homemade Granola Bars

Homemade Granola Bars

2 Cup Oats
1 cup brown sugar
1 Cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
1/2 Cup honey
Any dried fruit, nuts, seeds, or chocolate chips (I use almonds and raisins.)


Mix all ingredients and press into greased pan, 11 X 13 if you like them thin and crunchy or a 9x13 if you like them thick and softer. Dough will be very dry and crumbly, but press until dough forms with pan.. Bake at 325 for 20 minutes or until edges are browned. Watch carefully if they cook to long they will be super crunchy. Take out and let cool entirely. Cut into strips and store in snack size bags.

Baked Potato Soup

Baked Potato Soup

3 TBS butter

1 cup finely chopped onion

2 TBS flour

1 (14.5 oz) can chicken broth

4 medium baking potatoes, peeled and cut into 1/2" cubes

1/2 tsp salt

1/2 tsp white pepper

1/4 tsp black pepper

1 tsp dried basil

dash Tabasco sauce

1/2 tsp garlic salt

1 cup half & half

Garnish with:

Grater Cheddar cheese

Sour cream

Crumbled bacon

Chopped green onions

Melt butter in a 2-quart saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, white and black pepper, basil Tabasco and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half & half; heat through. Serve with garnishes. Serves 4, but doubles easily.

*This was one of the soups at Super Saturday, although it got a little overdone by the end of the event. I leave out the white pepper (because I don't have any) and the Tabasco sauce. Enjoy!

"Spaghettti" Squash

Ingredients:
1 large spaghetti squash, cut in half lengthwise, seeds removed
6 tablespoons olive oil
salt and pepper
1/2 cup romano or parmesan cheese, plus more for topping
1/4 pound chopped pancetta or bacon
1 to 1 1/2 pounds ground beef
2-4 carrots, peeled and cut into small pieces or shredded
1 medium onion, cut into small dices
3 cloves garlic, minced or finely chopped
1/4 cup tomato paste
1 cup beef stock or broth
chopped fresh basil and fresh parsely for topping (optional)
makes about 4 servings

Preparation:
Preheat oven to 400F.
1.Place the spaghetti squash halves, cut side up, onto a baking sheet. Drizzle with 2 tablespoons olive oil, salt, and pepper. Turn the squash over so they're cut side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use fork to loosen the squash strands up. Drizzle with 2 more tablespoons olive oil, pepper, and a sprinkle of cheese.
2. While the squash is roasting, place a large skillet over medium-high heat with about 2 tablespoons olive oil. Add the pancetta (or bacon) to the pan and cook until crispy, about 5 minutes. Add the ground beef to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion, and garlic to the pan and cook until the veggies are tender, about 5 minutes.
3. Season everything with salt and pepper, and add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the beef stock scraping the bottom for any bits that may be stuck, and cook sauce until thickened and slightly reduced, about 5 min.
4. Serve spaghetti squash with sauce over top and top with additional cheese, basil, and parsely (if desired). Enjoy!

Trish's Cream Cheese Chicken Soup


1 small onion
3 cups chicken broth
3 medium potatoes, peeled and cubed
Salt and pepper to taste
1-2 cups milk
3-4 Chicken breast cooked and cubed
1 Tbsp. butter
3 medium carrots, sliced
2 Tbsp. minced fresh parsley
1/4 cup flour
1 pkg. cream cheese

In a large pan, saute onions in butter. Add broth, carrots and potatoes. Bring to a boil; reduce heat; cover and simmer until vegetables are tender. Add chicken, parsley, salt and pepper; heat through. In a blender combine flour, milk, and cream cheese until smooth; add to the vegetable mixture. Bring to a boil; cook and stir 2 min. or until thick.

Recipe Exchange Night

Hey ladies!! We are going to be moving the dessert night to the church. Same time. Hope to see you all there!!

Skillet Chicken and Vegetables with Pasta

I threw this together the other night and it was super good and way easy.

Cooked chicken (however you like it. I used leftovers.)
2 cups chicken broth
1/2 tsp basil
1/2 tsp garlic powder
1 TB cornstarch mixed with 1 TB cold water
your choice of veggies (I used frozen peas, carrots and green beans and a can of black beans.)
Your choice pasta noodles ( like Ronzoni Smart Taste in the purple box.)

Bring water to boil and add pasta. Cook until tender and then drain.

In a skillet put chicken broth, basil and garlic powder and bring to a boil. Then add cornstarch mixture. Bring back to a boil and let simmer for about a minute or until thickened. (If it doesn't thicken add some more cornstarch and water.) Then add frozen or fresh veggies and cook for about 5 minutes or until tender. Then add beans (if you choose) and chicken and let it all warm up.

Serve over pasta.

Recipe Exchange Night: Dessert

Our next recipe exchange night will be this Thursday, October 15, at 7:00 pm. We'll be sharing dessert recipes. Check the Relief Society Bulletin for the location. Feel free to post your favorite dessert recipe here and bring some to the exchange to share!

Apple Sausage Rigatoni

6 oz. dried rigatoni (about 2 cups)
8 oz. cooked smoked sausage, halved lengthwise and cut into 1-inch pieces
1 1/2 lb golden delicious apples, cored and cut into 1/2-inch thick slices
1/2 cup whipping cream
1/2 cup crumbled Gorgonzola or other blue cheese
Snipped fresh basil (optional)

In a 4-quart Dutch oven, cook pasta according to package directions; drain. Set aside.

In the same Dutch oven, cook sausage until lightly browned. Add apples; cook, stirring occasionally, until apples are lightly golden, 5 to 7 minutes. Stir in cooked pasta, whipped cream, and cheese. Heat through. Garnish with basil. Makes 4 servings.

Peanut Butter Popcorn

Peanut Butter Popcorn

½ cup light corn syrup
½ cup sugar
½ cup peanut butter
1 tsp vanilla
6 cups popped popcorn

In a small pan melt together corn syrup and sugar. Boil the mixture until the sugar forms a soft ball. Take the mixture off the stove, add peanut butter and vanilla. Stir mixture over popcorn. Serve when cooled.

Southwestern Egg Rolls

Southwestern Egg Rolls

2 chicken breasts, diced
1/2 red bell pepper, minced
2 T green onion, minced
1/4 c white onion, minced
1 can corn (or frozen 1 C.)
1 can black beans, rinsed and drained
1/2 c. spinach , sliced very thin
1 small can diced green chiles
1/2 T. fresh parsley, minced
1/2 t. cumin
1/2 tsp chili powder
1/4 t. salt
dash cayenne pepper
1 c monterey jack cheese or cheddar cheese shredded
flour tortillas

Avocado Ranch dipping sauce
1 C ranch
1 whole avocado mashed
1 t minced onion
salt and pepper
lime juice
blend together with blender

Mix first 13 ingredients and saute until warm. Remove from heat and add cheese, mix well, warm tortillas. Place about 1/2 cup of mixture in tortilla and fold so that none escapes. Place inside panini or George Foreman grill. Serve with dipping sauce.

Pasta Arrabbiata

1/4 cup olive oil

6 cloves fresh garlic, minced

1/2 tsp crushed red peppers or to taste (I use a little less with little kids)

1 tsp sea salt

28 oz can chopped plum (roma) tomatoes (my fav is Hunts)

1 lb Penne pasta

1 cup chopped Italian (flat) parsley

Cook garlic in oil on medium heat until golden, not brown, about 2-3 minutes. Add tomatoes, sea salt, and peppers, simmer uncovered for 15 minutes or until it starts to thicken. Cook penne, drain, add to skillet; toss, cover, and let rest over low heat 2-3 minutes. Add parsley; toss again. Serve immediately. Sprinkle with fresh, grated parmesan cheese. Serve with Italian sausage if you like.

Quick and easy. One of my favorite dinners!

Enchiladas

Mix:
2 cans cream of chicken soup
½ cup milk
1 small can enchilada sauce
1 small tub of sour cream

Add:
2-3 cooked chicken breasts, cubed
Grated cheese
1 can black beans, rinsed
You can also add any other ingredients you like in your enchiladas here

Roll the filling in 10-12 large tortillas. Place in a 9x13 pan. Cover with an additional can of enchilada sauce.

Bake, covered for soft enchiladas, at 350 for 30 minutes.

Hamburger Chow Mein

2 TBS shortening
½ to 1 lb hamburger, browned
1 onion chopped
1 cup celery
1 can cream of chicken soup
1 can cream of mushroom soup
½ cup uncooked rice
3 or 4 potatoes, shredded
1 tsp soy sauce
1 ½ cups water
¼ tsp pepper
½ can chow mein noodles

Lightly grease a 9x13 baking pan with shortening. Mix everything but the chow mein noodles together. Cover and Bake at 350 for one hour. Remove from oven. Top with the Chow mein noodles. Bake for an additional 5 minutes.

Chicken Bundles

Ingredients:
2 cups pre-cooked chicken, diced
2 (3. oz) pkg. cream cheese
1 4 oz. can mushrooms
½ tsp salt
¼ tsp pepper
2 cans crescent dinner rolls
4 TBS butter (optional)
2/3 cup onion and garlic croutons, crushed OR ½ cup finely chopped pecans (optional)

Directions:
Mix all ingredients except butter and crumbs. Separate crescent rolls into triangles. Fill with about 1 TBS of chicken mixture. Roll up and seal edges. Optional: dip into melted butter and roll in crumbs. Bake on cookie sheet at 350 for 25-30 minutes. Serve with chicken gravy.


Chicken Gravy
Mix:
1 can cream of chicken soup
8 oz sour cream
½ cup milk

Heat up and serve.

Kielbasa Penne

This is our family's absolute favorite meal - my picky 2-year old will actually climb across the table to help herself to more. Enjoy!

• 1 T. butter
• 1 T. olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 lb. Polska Kielbasa, sliced & halved
  * This is the crucial ingredient that provides the majority of the flavor, so don't skimp with a cheap kielbasa - get something good! Otherwise it just ends up tasting like hot dogs... You could also try using something different, such as sweet Italian sausage.*
• 2/3 C. white cooking wine (Don't worry, the alcohol burns out.)
• 1 14-oz. can diced tomatoes (with juices)
• 1 to 2 C. whipping cream (I usually end up using at least 1.5 C., creating more sauce which is the best part.)
• 2 T. chopped fresh parsley (or 1 to 2 T. dried parsley flakes)

In a large frying pan with tall sides, heat the butter and olive oil over medium high heat. Add the onion and garlic, saute until onions are soft. Add the meat and saute until browned. *This step is important; the more the meat browns, the more its flavor will be released.*

Add the wine and boil until it has almost all evaporated (a few minutes). Add the tomatoes and simmer over medium heat for several minutes. Add the whipping cream and simmer to thicken the sauce. Add the parsley, stir it in, and season all with salt and pepper to taste. Pour sauce over 1 lb. of penne pasta, cooked.

Feel free to lick the plate clean after your 3rd helping. :)

Zesty BBQ Chicken

Ingredients:
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Directions:
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Berry Trifle

BERRY TRIFLE

1 prepared recipe sour cream pound cake, sliced or cubed (recipe follows)
1 prepared recipe lemon curd, chilled (recipe follows)
8 oz. cream cheese, room temperature; 1/2 cup powdered sugar; 1 1/2 cups heavy cream, cold
16 oz. fresh strawberries, sliced 2 pints fresh blueberries (I used fresh raspberries in place of the strawberries)

To make the cream:

Beat the cream cheese and powdered sugar. Add the heavy cream and continue beating until thick. Chill until ready to assemble trifle.

Assembly:

Layer in a trifle dish or large bowl–

Half the sliced pound cake–use smaller pieces to fill in the gaps Half the lemon curd One third of the blueberries and strawberries Half the whipped cream mixture

Repeat with the remaining cake, lemon curd, another 1/3 of the berries, and whipped cream. Top with the remaining 1/3 strawberries and blueberries.

Let chill in the fridge until ready to serve.

Serves a bunch.

Sour Cream Pound Cake adapted from The Joy of Cooking

3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 stick unsalted butter, at room temperature (I used regular salted butter and cut the salt to 1/4 tsp.)
3 1/2 cups granulated sugar
6 eggs, separated and at room temperature
1 cup sour cream, at room temperature
2 tsp. vanilla extract

Preheat oven to 350 degrees F. Grease and flour 2 8″ square baking pans or a 9″ Bundt pan.

Whisk the dry ingredients together and set aside.

Using an electric mixer, beat butter until creamy. Add 3 c of sugar and continue to beat until light and fluffy, about 5 minutes. (Don’t skimp on this step.)

Add the egg yolks one at a time, beating for at least 1 minute between additions. Add the vanilla extract.

Add 1/3 of the dry ingredients, beat just until it disappears into the creamed mixture. Add 1/2 of the sour cream. Beat to combine. Repeat with remaining flour and sour cream, making sure to end with the last 1/3 of the dry ingredients. Set aside.

In a separate bowl beat the egg whites with an electric mixer until soft peaks form. Add 1/2 cup of the granulated sugar a little at a time. Continue beating until stiff, glossy peaks form.

Carefully fold in 1/3 of the egg whites to the batter using a large rubber or silicone spatula. (It’s okay if there are some streaks of egg white. This is to lighten the batter before the remaining egg whites are added.)

Add the remaining egg whites by gently folding, being careful not to deflate the whites.

Spread the batter into the prepared pan. If using 8″ square pans, bake for about 35-40 minutes. (Don’t open the oven at all during the first 30 minutes or the cake will fall in the center.) If using the bundt pan, bake for 60-75 minutes. Tent the pans with foil if the top browns too quickly. A toothpick inserted into the center should come out clean.

Let cool for a few minutes in pan before removing the cake to a wire rack to finish cooling. Cake gets better the longer it sits. Be sure to wrap it well in foil or plastic wrap so it doesn’t dry out.

Lemon Curd

Juice of 3 lemons
Zest of 3 lemons
1 cup granulated sugar
3 whole eggs
6 Tbsp. unsalted butter, melted and cooled

In a bowl, rub the lemon zest with the sugar until wet and sandy. Whisk in the eggs. Add the juice. Add the melted butter.

Transfer the mixture to a stainless steel (or other non-reactive) pan. Cook over medium heat while whisking constantly until the curd thickens. (It will be about the consistency of thin yogurt.) Quickly remove from heat. Strain through a fine mesh sieve into a clean bowl. Press plastic wrap on the surface and chill until ready to use.

Tex-Mex

Tex-Mex

Take 4-5 chicken breasts and put in a crock pot with enough water to cover chicken. Add a few chicken bullion cubes and cook until done. (about 4 hrs on high, 6-8 on low.) Take chicken out and shred, drain water, return chicken to crock pot and add:

1 T paprika
1 tsp cayenne pepper (or less, depending on your heat tolerance)
1 tsp pepper
1 tsp oregano
1 T salt
1 T garlic powder
1 tsp sugar
1 bunch green onions, finely chopped
2 c chopped onion
1 c chopped cilantro
4 c tomatoes, chopped
2 c tomato juice
2 c water
jalapenos ( 1 tsp canned or fresh to taste)

Cook 1-2 more hours until heated through. Serve with lime slices, jack cheese, sour cream and tortilla chips, or roll into a tortilla burrito style.

September 17: Kendra's Breadstick Recipe

1 TBS yeast
1/4 c. sugar
1 1/2 c. warm water

Let sit for 5 minutes and then add:

1 tsp. salt
1 TBS honey
3 to 4 c. flour ( I use 3 1/2)

Mix until dough is slightly sticky but not too much! Melt 1/4 c. butter. Pour half of butter on a cookie sheet. Spread dough until it touches the corners. Add rest of butter to the top of dough. Sprinkle dough with Johnny's seasoning or Italian seasoning. Spread on cheese to your liking!!

Bake at 425* for 12-15 min. Crust should be brown and the cheese bubbly. After it is out of the oven cut into strips with a pizza cutter. Enjoy!