Guiltless Alfredo Sauce

Ingredients:

2 C low-fat milk

1/3 C (3 oz) low (or no) fat cream cheese

2 Tblsp flour

1 tsp salt

1 Tblsp butter

3 garlic cloves

1 C grated Parmesan cheese

Preparation:

1. Put milk, cream cheese, flour, and salt in a blender or stand mixer with a whisk attachment. Process until smooth and set aside.

2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Saute for about 30 seconds, until nice and bubbly.

3. Add the milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook and thicken for a few minutes.

4. When thick, remove the pan from the heat. Add the cheese, stir, and cover immediately. Let stand for at least 10 minutes before serving. It will continue to thicken upon standing.

Source: www.ourbestbites.com

Chicken Pot Pie

Ingredients:

1 pkg unbaked pie crusts (2 crusts)

1 lb. leftover roasted or boiled chicken, chopped into bite-sized pieces

1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed

1 onion, minced

butter or EVOO

5 medium-small red potatoes, peeled, diced, and boiled

2 cans cream of chicken soup (or one recipe of homemade cream of chicken soup)

Salt and pepper to taste

Preparation:

1. Preheat oven to 400.

2. Heat butter or oil in skillet and saute onion until translucent.

3. Combine soup, chicken, frozen (but now thawed) vegetables, onion, and potatoes. Season to taste.

4. Put one of the pie crusts on the bottom of a pie plate, then fill with the soup/vegetable mixture. Top with the other pie crust, and pinch the edges together to seal. Cut a few vent holes in the top crust before baking.

5. Bake at 400 for 40-45 minutes until top crust is golden brown. Let stand before serving.

Homemade Cream of Chicken Soup

Ingredients:

1 1/2 c. chicken broth

1/2 teaspoon poultry seasoning

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 teaspoon salt (more or less; taste to test)

1/4 teaspoon parsley

dash of paprika

1 1/2 cups milk, divided - can use fat free half and half

3/4 cup flour

Preparation:

1. In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil.

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Alternately, put the milk and flour in a covered, tightly-lidded container or old mayo jar and shake until combined.

3. Add flour and milk mixture to the boiling mixture. Continue whisking briskly until mixture boils and thickens. Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.

Makes the equivalent of 2 cans of condensed cream of chicken soup.

Source: www.ourbestbites.com

Easy Peanut Butter Fudge

Ingredients:

2 1/2 c sugar

1/2 stick butter

5 oz evaporated milk

7 or 7 1/2 oz jar marshmallow creme

3/4 tsp salt

9 oz jar peanut butter (creamy or crunchy)

Preparation:

1. Grease a 9" square baking pan and set aside.

2. In large saucepan, combine first 5 ingredients. Stir over low heat until blended. Over medium heat, bring to a full rolling boil, being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, for 5 minutes.

3. Remove from heat, and stir in the peanut butter until blended.

4. Pour into greased pan and cool completely.

White Chocolate Macaroons

Ingredients:

1 toll (16.5 oz) Pillsbury refrigerated sugar cookies

2 1/4 c coconut

1 1/2 c white chocolate chunks or baking chips

2 tsp vanilla

1/2 tsp coconut extract

Preparation:

1. Heat oven to 350 degrees.

2. Lightly grease cookie sheets or spray with cooking spray.

3. In large bowl, break up cookie dough. Stir or knead in all ingredients until well blended.

4. On cookie sheet, drop dough by tablespoonfuls 2 inches apart.

5. Bake 10 to 12 minutes or until edges are golden brown. Surface of cookies will look under-baked. Cool 2 minutes; remove from cookie sheets to cooling racks.

Triple Chocolate Clusters

Ingredients:

2 (4 oz) white chocolate bars

1 c milk chocolate morsels

1 (6 oz) pkg semi-sweet chocolate morsels

1 1/2 c chopped pecans

1 1/2 c broken pretzels

Preparation:

1. Melt chocolate in a heavy saucepan over low heat, stirring constantly.

2. Stir in pecans and pretzels.

3. Drop by teaspoonfuls onto lightly greased waxed paper. Cool until hardened. Store in airtight container in refrigerator.

Chocolate Marble Sheet Cake with Mocha Icing

Ingredients:

1 cup butter, softened

1 3/4 cups sugar, divided

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup half-and-half

1/4 cup unsweetened cocoa

3 tablespoons hot water

Mocha Frosting

Preparation:

1. Preheat oven to 325°. Beat butter and 1 1/2 cups sugar at medium speed 4 to 5 minutes or until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla extract.

2. Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.

3. Spoon 1 1/4 cups batter into a 2-qt. bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 1/4 cup sugar until well blended.

4. Spread remaining vanilla batter into a greased and floured 15- x 10-inch jelly-roll pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.

5. Bake at 325° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 1 hour). Spread top of cake with Mocha Frosting.

Mocha Frosting

Ingredients:

3 cups powdered sugar

2/3 cup unsweetened cocoa

3 tablespoons hot brewed coffee

2 teaspoons vanilla extract

1/2 cup butter, softened

3 to 4 Tbsp. half-and-half

Preparation:

1. Whisk together sugar and cocoa in a medium bowl. Combine coffee and vanilla.

2. Beat butter at medium speed until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in half-and-half, 1 Tbsp. at a time, until smooth and mixture has reached desired consistency.

Chicken and Egg Drop Soup with Rice

• 2 large, bone-in chicken breasts
• 1 carrot, peeled and quartered
• 1 onion, peeled and quartered
• 2 ribs celery with leafy tops, quartered
• 2 bay leaves
• Salt and pepper
• 1 lemon, sliced
• 1 cup white long grain rice
• 2 tablespoons extra virgin olive oil (EVOO)
• 3-4 cloves garlic, finely chopped
• 3/4-1 pound farm spinach, stems trimmed and chopped
• 4 cups chicken stock (32 ounces)
• 2-3 large eggs
• 1/3 cup cream or milk
• A few grates of nutmeg
• 1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)

PREPARATION

Place the chicken in a pot with the root vegetables and season with salt and pepper. Add the lemon slices to pot, cover with 1 1/2-2 quarts of water and bring to a boil. Reduce the heat to medium-low and simmer to poach the chicken until cooked through.

Strain the cooking liquid; let the chicken cool to handle. Remove the skin and chicken bones, then pull the chicken into small pieces or chop and reserve.

In a saucepot, combine 1 cup rice with 1 2/3 cups poaching liquid. Bring to a boil, stir, cover and cook to almost tender, 15 minutes. Turn off the heat and keep covered.

In a soup pot, heat the EVOO over medium-high heat. Add the garlic and stir for a minute, then add the spinach and wilt. Add the remaining poaching liquid, plus the chicken stock. Bring to a boil. Whisk the eggs with cream or milk, salt, pepper, a few grates of nutmeg and the cheese. Drizzle the eggs into the soup with a fork – the eggs will look like puffy, irregular ribbons running through the soup. Fluff the rice with a fork; add the rice and reserved chicken to the soup.

Wendy's Chili

Ingredients:

2 lbs ground beef

1 (29 oz) can tomato sauce

1 (29 oz) can kidney beans (with liquid)

1 (29 oz) can pinto beans (with liquid)

1 c diced onion

1/2 c diced green chili pepper

1/4 c diced celery

3 medium tomatoes, chopped

2-3 tsp cumin powder

3 tblsp chili powder

1 1/2 tsp black pepper (ABSOLUTELY NECESSARY - do not omit!)

2 tsp salt

2 c water

Preparation:

1. Brown the ground beef in a skillet over meduim heat. Drain fat.

2. In a large pot, combine cooked beef with all the remaining ingredients, and bring to a simmer over low heat.

3. Cook, stirring every 15 minutes, for 2-3 hours.

Dulce de Leche Coffee

Ingredients:

4 c strongly brewed good coffee

6 oz fluid (in can or bottle) Dulce de Leche

6 tblsp Kahlua, if desired, more/less to taste

1 c heavy cream

2 tblsp sugar

6 tblsp chocolate, grated

Preparation:

1. Add Dulce de Leche to the very hot coffee (still in coffee pot). Stir until completely dissolved and combined. Keep coffee hot.

2. Combine cream and sugar, and whip until stiff.

3. Add 1 tblsp Kahlua to each coffee cup.

4. Pour the coffee/Dulce de Leche mixture into each cup. Top with a heaping tablespoon of whipped cream and grated chocolate.

Cheese Roasted Red Pepper Dip

Ingredients:

7-oz jar roasted red peppers

4 c grated pepper jack cheese (3/4 lb)

8 oz cream cheese, softened

2 tblsp minced onion

3 cloves garlic, crushed

1 tblsp dijon mustard

Preparation:

1. Preheat oven to 350 degrees.

2. Remove peppers from jar, and blot excess liquid with paper towels. Make sure they are dry so they don't add moisture to the dip.

3. Dice peppers.

4. Mix cream cheese, mayo, onion, garlic, and dijon in a bowl. Stir to combine, then add grated cheese and diced peppers.

5. Place dip in a pie plate and cook for 30-45 minutes. When it it bubbly in the center and golden brown on the top, it's done.

6. Serve with Fritos, tortilla chips, pita chips, crackers, veggies, warm bread, etc.

Pizza Muffins (from Katie's Lab School)

Ingredients:

1 tube buttermilk biscuits

1 tsp Italian seasoning

1/4 c tomato sauce

10 slices pepperoni

3/4 c Monterey Jack cheese

Preparation:

1. Flatten each biscuit into a 3" circle and press into a greased muffin cup.

2. Mix the tomato sauce and the Italian seasoning.

3. Top each biscuit with a spoonful of the sauce, a slice of pepperoni, and about 1 tblsp of cheese.

4. Bake at 425 degrees for 10-15 minutes, or until golden brown.

Cheese Blini

Ingredients:

2 loaves fresh thin white bread, crusts removed

2 8-oz pkg cream cheese

2 egg yolks

1/2 c sugar

1 c margarine, melted

1 c brown sugar

2-3 tsp cinnamon

Preparation:

1. Roll bread thinly with rolling pin.

2. Cream next 3 ingredients. Spread thinly onto bread slices, and roll up each slice, jelly-roll style.

3. Mix brown sugar and cinnamon, breaking up any clumps.

4. Dip each roll into melted margarine, and then in cinnamon mix.

5. Place rolls very close together (but not smashed) on cookie sheet, and freeze for five minutes.

6. If not ready to bake and serve, place flash-frozen rolls in freezer bags and freeze.

7. When ready to bake, place rolls on greased cookie sheet and bake for 20 minutes at 350 degrees.

Thanksgiving Turkey Cupcakes

Ingredients:

Chocolate cupcakes

Chocolate frosting (make your own, or use 2 containers pre-made)

Chocolate sprinkles

Candy corn

Large, round, white sprinkles or almond bark

Reserved frosting, melted chocolate, or black food coloring gel

Preparation:

1. Place the frosting in a large Ziploc bag or a decorator's bag. If using a Ziploc bag, cut off one 1/2" corner.

2. Spread a thin layer of chocolate frosting onto each cupcake. Cover the layer with chocolate sprinkles.

3. Add two dollops of chocolate frosting.

4. Place five candy corns, pointy side-down, into the "back" of each cupcake. Place one candy corn, pointy side out, on the top dollop for a beak.

5. Carefully place two round, white sprinkles (with tweezers if necessary) above the beak for eyeballs. These can also be dotted on with melted almond bark. Using a toothpick, dot irises on each eyeball with melted chocolate or black food coloring gel. You can also use reserved chocolate icing gently squeezed on from a Ziploc bag with a tiny hole cut into the corner.

Source: Ourbestbites.com

Cold Broccoli Salad

Ingredients:

1 c mayonnaise

1/2 c sugar

1/2 c golden raisins

2 tsp apple cider vinegar

2 bunches fresh broccoli, chopped fine

1 1/2 c shredded Cheddar cheese

1 apple, peeled and diced

1 Tblsp sunflower seeds

1/4 c pecans, chopped

Preparation:

1. Mix mayo, sugar, raisins, and vinegar together. Put in fridge overnight.

2. The next day, mix remaining ingredients. Pour the mix from the fridge over the broccoli mixture and stir. Chill before serving. Best if left overnight another night in fridge.

Louise's Carrot Cake

Ingredients:

CAKE:

4 c Swan Down cake flour

1 1/2 c Crisco oil

3 c brown sugar

2 cans carrots, drained and mashed

6 eggs

2 Tblsp baking powder

Cinnamon

Nutmeg

ICING:

2 bars cream cheese, softened

1 1/2 c powdered sugar

1 tsp vanilla

1 c nuts, chopped

Preparation:

1. Mix cake ingredients. Bake at 350 for 30 minutes or until done.

2. Whip icing ingredients (can stir nuts into icing or sprinkle on top). Ice cake.

Alternative: Add nuts to cake batter instead of icing.

Ann's Cornbread Dressing

INGREDIENTS:

1 ½ recipes cornbread (9 cups crumbled)

White bread (4 cups crumbled)

1 cup chopped yellow onions

1½ cups chopped celery

2 Tbsp butter

5-6 cups chicken broth and/or drippings

1 1/4 Tbsp Poultry Seasoning

½ tsp Sage (to taste)

½ tsp black pepper

1 raw green onion chopped

2 boiled eggs chopped

3 large eggs beaten

PREPARATION:

1. Bake cornbread per instructions on bag. Crumble into large bowl. Add crumbled white bread.

Saute yellow onions and celery in butter in pan until crisp-tender. Don’t overcook. Add to breads.

2. Add seasonings and broth. Taste. You should be able to vaguely detect the poultry seasoning and sage. DO NOT ADD SALT.

3. Add beaten raw eggs and green onion. Mix well.

4. Add boiled eggs and turn lightly so as not to break yolks up too much.

5. Cook for 30-45 min at 350. Stir once during cooking.

6. If it seems too sticky, add a little more canned chicken broth or milk.

Eggplant with Garlic Sauce

Ingredients

• 3 tablespoons canola oil
• 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
• 1 cup water
• 1 tablespoon crushed red pepper flakes
• 3 tablespoons garlic powder
• 5 teaspoons white sugar
• 1 teaspoon cornstarch
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce

Directions

1. Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

General Tsao's Chicken

Ingredients

• 2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
• 1/4 cup cornstarch
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup vegetable oil
• 4 teaspoons sesame oil
• 2 tablespoons grated fresh ginger root
• 1/2 cup chopped green onion
• 1/2 cup water
• 1/4 cup distilled white vinegar
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/4 cup oyster sauce
• 1/4 cup ketchup

Directions

1. Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
2. Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
3. Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
4. Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.

Kung Pao Chicken

Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white wine
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Directions

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Babe Ruth Bars

Ingredients

• 1 cup peanut butter
• 1 cup white corn syrup
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 6 cups cornflakes cereal
• 1 cup semisweet chocolate chips
• 2/3 cup peanuts

Directions

1. In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
2. Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.

Oven Baked Caramel French Toast

Ingredients

• 1 cup brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 cup chopped pecans, divided
• 12 slices French or Italian-style bread
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• Caramel Sauce
• 1/2 cup brown sugar
• 1/4 cup butter
• 1 tablespoon light corn syrup

Directions

1. In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
2. Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
3. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
4. The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
5. To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

Sugar Cookie Cutouts

Ingredients

• 2 cups butter, softened
• 3 cups white sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon butter flavored extract
• 7 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. Cream margarine and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder and salt together. Add to batter and mix well.
2. CHILL 3-4 hours or overnight before using.
3. Roll cookies out approximately 1/4 inch thick and insert cookie sticks at least 1/3 to 1/2 way into cookie.
4. Bake cookies at 350 degrees F (175 degrees C) for 8-10 minutes. This dough keeps well in a covered container in the refrigerator for a couple of weeks.
5. Decorate as desired. Display 3-7 cookies in a 6 inch clay pot (depending on size of cookie). Weigh pot down with dried beans and cut a circle of Styrofoam to fit snugly into top. Add ribbons and enjoy.

Crunch Bar

Ingredients

• 4 ounces saltine crackers
• 1 cup butter
• 1 cup packed brown sugar
• 2 cups semisweet chocolate chips
• 2 cups chopped walnuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Arrange crackers in a single layer on the bottom of a 10x15 inch pan that has sides.
3. Boil the butter and the brown sugar together for 3 minutes. Pour evenly over the crackers. Be careful it's extremely hot and sticky.
4. Bake at 375 degrees F (190 degrees C) for 7 minutes.
5. Remove from oven and immediately sprinkle chocolate chips over hot mixture. Wait a few minutes for them to melt, then spread evenly with the back of a spoon. While still hot spread finely chopped walnuts over the top. Break or cut into desired size pieces.

Polenta Pie

Ingredients:

• 2 tablespoons extra-virgin olive oil
• One 6-ounce package portobello mushroom caps, cut into cubes
• 1 onion, chopped
• 1-1/4 pounds ground beef or turkey
  
• Salt and pepper
• One 14.5-ounce can crushed fire-roasted tomatoes
• 1 cup instant polenta
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese, plus more for sprinking
• One 10-ounce package frozen green beans, thawed and drained

Make it your own
Serve the beef mixture over couscous, pasta or rice.

Directions:

1. In a large skillet, heat the olive oil over medium-low heat. Add the mushrooms and onion and cook, stirring, until softened, about 7 minutes. Add the beef, season with salt and pepper and cook over medium-high heat, stirring, until browned, 4 to 5 minutes. Stir in the tomatoes, lower the heat and simmer.

2. In a medium saucepan, bring 3 cups water and 3/4 teaspoon salt to a boil. Whisk in the polenta until thickened, about 3 minutes. Whisk in the cream, parmesan and 1/4 teaspoon pepper until smooth; pour into a large casserole dish.

3. Stir the green beans into the beef mixture and cook over medium heat, stirring, until warmed through, about 2 minutes. Season with salt and pepper. Spoon the mixture over the polenta and top with more parmesan.

Chicken and Scallions with Smoky Romesco

• 2 ancho chilies, stemmed and seeded
• About 1/2 cup extra virgin olive oil (EVOO )
• 1 1-inch-thick slice good-quality white bread, crust discarded and bread torn into small pieces
• About 1/2 cup blanched almonds (a couple of generous handfuls)
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, grated or chopped
• 1 tablespoon sweet smoked paprika
• Salt and pepper
• 3-4 tablespoons sherry vinegar or dry sherry (a generous splash)
• 2 large roasted red peppers, chopped
• 8 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts
• 1 1/2 pounds large scallions (about 3 bunches)
• Olive oil cooking spray
• A generous handful of flat leaf parsley, chopped
• Juice of 1 lemon
• Crusty bread, for serving

Preparation

Pre-heat an outdoor grill or grill pan to medium-high.

Place the anchos in a small saucepan and cover them with water. Bring to a boil, then lower the heat and reconstitute until soft, about 5 minutes. Remove the anchos from the water (reserve the water) and pat dry, then coarsely chop.

In a large skillet, heat the EVOO , eight turns of the pan, over medium heat. Add the bread and almonds to the pan and toast until golden, about 5 minutes. Remove from the pan with a slotted spoon. Add the onion to the pan, increase the heat a bit and cook for a few minutes to soften. Add the garlic and paprika; season with salt and pepper. Cook for a couple minutes more, stirring constantly. Stir in the vinegar (or sherry). Transfer the contents of the pan, the toasted bread and almonds, the chopped anchos and the roasted peppers to a food processor. Mix until smooth, adding a splash of the reserved ancho liquid, if necessary.

Spray the chicken and scallions with the cooking spray; season with salt and pepper. Arrange the chicken and scallions on the grill or grill pan and cook, turning once, until marked evenly, about 5 minutes for the scallions and 10-12 minutes for the chicken. Dress the chicken with the parsley and lemon juice and serve with the scallions, crusty bread and romesco

Korean-Style Chicken or Pork Noodle Bowls

• Salt and pepper
• 1 pound whole wheat spaghetti
• 1 1-inch piece of fresh ginger, grated
• 2 large cloves garlic, grated
• About 1/4 cup Tamari (dark soy sauce)
• About 3 tablespoons honey or agave syrup (eyeball it)
• 2 tablespoons tomato paste
• About 2 tablespoons rice wine vinegar (a couple of healthy splashes)
• 1 tablespoon sesame oil
• 1 teaspoon hot sauce, such as Sriracha, plus more to pass around the table
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken thigh meat, chicken breast meat or thin-cut boneless pork chops, cut into thin strips
• 1/4 small cabbage, very thinly shredded
• 1/2 red bell pepper, thinly sliced or chopped
• 1 bunch scallions, thinly sliced on the diagonal
• Toasted sesame seeds, for garnish

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, using a blender or food processor, combine a splash of the boiling water (before you add salt), the ginger, garlic, Tamari, honey (or agave), tomato paste, vinegar, sesame oil and hot sauce until smooth.

Get all of the remaining ingredients ready for a quick stir fry. In a large skillet, heat the vegetable oil over high heat. Add the chicken or pork and stir fry until browned, about 3 minutes. Add the cabbage and bell pepper and stir fry for 2 minutes, then add the scallions and ginger sauce and toss for 1 minute. Pour over the drained noodles and top with the sesame seeds. Pass more hot sauce around the table.

Eggplant Marinara with Rigatoni and Zucchini

• 1 pound small, firm eggplant
• 4 tablespoons extra virgin olive oil (EVOO), plus more for drizzling, divided
• Salt and black pepper
• 1 pound whole wheat or whole grain rigatoni rigate or other short-cut rigate pasta
• 2 small, firm zucchini (about 1 pound), thinly sliced
• Flour, for coating
• 3 large cloves garlic, grated or chopped, divided
• 1 onion, finely chopped
• A couple sprigs rosemary, finely chopped, or a healthy teaspoon dried leaves
• A few sprigs thyme, finely chopped, or a scant teaspoon dried leaves
• About 1 cup chicken stock or vegetable stock
• 1 large roasted red pepper
• 2 tablespoons tomato paste
• 1 can plum tomatoes in puree (28 ounces)
• Crushed red pepper (optional)
• A handful of fresh basil, chopped or torn
• A handful of fresh parsley, chopped
• Parmigiano-Reggiano cheese, for grating and passing around the table

Preparation

Pre-heat the oven to 450°F.

Halve the eggplant and score the exposed flesh with shallow crisscross cuts. Drizzle or lightly brush the cut surface with EVOO and season with salt and black pepper. Place on a baking sheet cut side down and roast until tender, 15-18 minutes.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, season the zucchini with salt and black pepper. Let it drain on a paper towel-lined plate for a few minutes. In a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Lightly coat the zucchini in flour. Working in batches, add the zucchini to the pan and cook, turning, until light golden, 1-2 minutes per batch. Add 1 clove garlic with the last batch. In a large, deep skillet or heavy saucepan, heat the remaining 2 tablespoons EVOO, two turns of the pan, over medium heat. Add the remaining 2 cloves garlic and the onion and season with the rosemary, thyme, salt and black pepper. Cook until tender, 5-6 minutes.

Using a food processor, mix the chicken stock, roasted pepper and tomato paste until smooth. Stir into the onion mixture and bring to a boil for 1 minute. Stir in the canned tomatoes and crush with a wooden spoon or potato masher. Return the sauce to a boil for a minute or so. Season with the crushed red pepper, if using. Lower the heat to a simmer.

Remove the eggplant from the oven. Scoop out the flesh and add to the food processor. Puree for 20 seconds and add to the marinara sauce.

Toss the pasta with the marinara sauce and top with the basil, parsley, fried zucchini and a flurry of grated cheese. Pass more cheese around the table.

Pastalaya

Ingredients

Grease from 1 lb cooked bacon (set aside bacon)

2 lbs pasta, spaghetti or other

1 lb pork shoulder, trimmed and cubed

1 lb chicken thighs, cubed

2 lb sausage, Jacobs smoked preferred, sliced

2 white onions, diced

1 red onion, diced

2 bell peppers, diced

2 celery stalks, diced

1 bunch green onions, chopped

3/4 cup parsley, chopped

1 small jar minced garlic

1 can Rotel, original

1 can cream of mushroom soup

1 can cream of chicken soup

4 cans of chicken broth, 14 oz. size + enough water to total 12 cups liquid

Black pepper, to taste

Garlic powder, to taste

Onion powder, to taste

Slap 'Yo Mama seasoning, to taste

Preparation

Saute bacon, then set meat aside. Add sausage to bacon grease and cook for about 10 minutes to sweat out grease. Remove sausage.

Add chicken and cook until chicken is brown (slightly caramelized), then remove.

Add pork in grease and cook until all the grease has been cooked out and pork is caramelizing in the pot.

Add onions and celery and cook for approximately 10-15 minutes, until the onions pick up all the caramelized flavor from the bottom of the pot.

Add Rotel, garlic, and bell peppers and cook for another 10 minutes until pork and seasonings are tender.

Add the sausage, both cans of soup, and the chicken broth/water. Bring liquid back to a boil and cook for approximately 10-15 minutes under low-med heat.

Add chicken, parsley, and any additional seasonings (onion powder, garlic powder, Slap 'Yo Mama, black pepper) and simmer 10-15 more minutes. Then simmer for an additional 10-15 minutes and retaste the liquid to verify balance of flavors.

(If using spaghetti, ensure pasta is broken into three (3) sections prior to adding into pot.)

Add the pasta to the liquid, and stir to mix all ingredients thoroughly. With heat adjusted to medium-low, cook until all liquid is gone (stirring occasionally making sure pasta does not stick to the bottom of the pot).

Add green onions at the very end of the cooking process (with just a hint of liquid remaining.)

Turn off heat, cover the pot and let stand for at least 15 minutes.

Before serving, flip the pasta over to ensure all liquid has been absorbed (if not, cover for an additional 10-15 minutes and repeat the process).

Chicken and Black Bean Enchilada Casserole

Ingredients

• 2 cups diced chicken breast meat
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4.5 ounce) can diced green chile peppers, drained
• 1 (10 ounce) can red enchilada sauce
• 8 (6 inch) corn tortillas
• 2 cups shredded Mexican blend cheese
• 1 (8 ounce) container sour cream

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
3. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
4. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Kung Pao Chicken

Ingredients:

• 2 boneless chicken breasts, about 6 ounces each
• Marinade:
• 1 tablespoon soy sauce
• 1 teaspoon Chinese rice wine or dry sherry
• 2 teaspoons cold water
• 2 teaspoons cornstarch
• Sauce:
• 1 tablespoon dark soy sauce
• 2 teaspoons light soy sauce
• 1 tablespoon black or red rice vinegar, or red wine vinegar
• 1 tablespoon chicken broth or water
• 3 teaspoons granulated sugar
• 1/2 tsp salt
• a few drops sesame oil
• 1 tsp cornstarch
• Other:
• 6 to 8 small dried red chili peppers, or as desired
• 2 garlic cloves,
• 1/2 cup skinless, unsalted peanuts
• 3 - 4 cups oil for deep-frying and stir-frying

Preparation:

Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.

In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.

Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.

Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.

Marinated Flank Steak

Ingredients

• 1/2 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds flank steak

Directions

1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Hawaiian Chicken Kabobs

Ingredients

• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons sherry
• 1 tablespoon sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 8 skinless, boneless chicken breast halves - cut into 2 inch pieces
• 1 (20 ounce) can pineapple chunks, drained
• skewers

Directions

1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

Chile-Lime Chicken Kabobs

Ingredients

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• cayenne pepper to taste
• salt and freshly ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• skewers

Directions

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Unbelievable Chicken

Ingredients

• 1/4 cup cider vinegar
• 3 tablespoons prepared coarse-ground mustard
• 3 cloves garlic, peeled and minced
• 1 lime, juiced
• 1/2 lemon, juiced
• 1/2 cup brown sugar
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 6 tablespoons olive oil
• 6 skinless, boneless chicken breast halves

Directions

1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Rosemary Ranch Chicken Kabobs

Ingredients

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Grilled Guacamole

Ingredients

• 4 Hass avocados, halved and pitted
• 1/2 cup diced red onion
• 1 jalapeno pepper, seeded and minced
• 1/2 cup reduced-fat sour cream
• 2 tablespoons lime juice
• 1/2 teaspoon garlic salt
• 1/2 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
• 12 cherry tomatoes, quartered
• 2 tablespoons chopped fresh cilantro, or to taste

Directions

1. Preheat an outdoor grill for low heat, and lightly oil grate.
2. Cook the avocados on the preheated grill until just slightly browned and caramelized. Allow to cool to room temperature, then remove the skins, and cube. Place 1/2 cup of the avocado into a mixing bowl, and mash together with the onion, jalapeno pepper, and sour cream. Stir in the lime juice, garlic salt, and hot pepper sauce, then gently fold in the remaining avocado along with the cherry tomatoes and cilantro. Chill 30 minutes before serving.

Key West Chicken

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime juice
• 1 teaspoon chopped garlic
• 4 skinless, boneless chicken breast halves

Directions

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

Chocolate-Marble Sheet Cake

Ingredients:

1 cup butter, softened

1 3/4 cups sugar, divided

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup half-and-half

1/4 cup unsweetened cocoa

3 tablespoons hot water

Mocha Frosting

Preparation:

Preheat oven to 325°.

Beat butter and 1 1/2 cups sugar at medium speed with a heavy-duty electric stand mixer 4 to 5 minutes or until creamy.

Add eggs, 1 at a time, beating just until blended after each addition.

Beat in vanilla extract.

Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture.

Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.

Spoon 1 1/4 cups batter into a 2-qt. bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 1/4 cup sugar until well blended.

Spread remaining vanilla batter into a greased and floured 15- x 10-inch jelly-roll pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.

Bake at 325° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 1 hour). Spread top of cake with Mocha Frosting.

MOCHA FROSTING

Ingredients:

3 cups powdered sugar

2/3 cup unsweetened cocoa

3 tablespoons hot brewed coffee

2 teaspoons vanilla extract

1/2 cup butter, softened

3 to 4 Tbsp. half-and-half

Preparation:

Whisk together sugar and cocoa in a medium bowl.

Combine coffee and vanilla.

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended.

Beat in half-and-half, 1 Tbsp. at a time, until smooth and mixture has reached desired consistency.

Louise's Strawberry Pie

Ingredients:

1 pkg strawberry Jello

3 tblsp flour

1 cup sugar

1 1/2 c water

strawberries

graham cracker pie crust

whipped topping

Preparation:

Cook flour, sugar, and water over double boiler until thick. Add Jello.

Slice berries and add to Jello mix. Set in fridge.

Bake pie shell (as necessary), then fill with chilled berry mixture. Top with whipped topping.

Homemade Cinnamon Rolls

Ingredients:

Dough
1 cup milk
4 Tbs butter, cut into chunks3 1/4 - 3 1/2 cups all-purpose flour, divided1 (.25 ounce) package instant yeast (about 2 1/4 tsp)1/4 cup white sugar1/2 teaspoon salt1 egg

Filling1 cup brown sugar, packed1 1/2 tablespoon ground cinnamon1/2 cup butter, softened

Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk


Preparation:

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to "crumble" it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.

Source: OurBestBites.com

Caramel Cake and Frosting

Ingredients:

Cake:

1 Duncan Hines yellow cake mix

1 8-oz. container of sour cream

1 c. oil

3 eggs

1 tsp. butter flavoring

1 tsp. vanilla extract

1 tsp. almond extract

Frosting:

1 c. butter

2 c. firmly packed brown sugar

1/4 c. + 2 Tbsp. whipping cream

2 tsp. vanilla extract

3 3/4 c. powdered sugar

About 1 c. toasted, chopped pecans

Preparation:

To make the cake, preheat the oven to 350. In a large bowl, combine the cake ingredients and beat on medium-high for 3 minutes. Pour the batter into a 9x13" pan and bake according to the times on the cake mix box. When the cake is finished baking, remove from heat and allow to cool. While cooling, prepare the caramel frosting.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and, stirring constantly, bring the mixture to a boil. Carefully stir in the whipping cream and vanilla (be careful of splatters because they'll be HOT!) and then bring this mixture to a boil. Remove from heat and allow to cool for about 1/2 hour. Transfer the mixture to a large mixing bowl and sift in the powdered sugar. Beat on high for 2-3 minutes or until creamy and fluffy. Spread the icing over the cake and sprinkle with toasted chopped pecans.

Sheila's Yeast Rolls

Ingredients:

1 cup crisco
2/3 cup sugar
1 1/2 tsp. salt
1 cup boiling water
2 beaten eggs
2 packages of yeast
1 cup of lukewarm water
6 cups of sifted flour

Preparation:
Pour the cup of boiling water over the crisco, sugar and salt. Add 2 beaten eggs.

Add yeast to the 1 cup of lukewarm water.

Alternately add 2 cups flour and part of the yeast mixture, and blend in mixer using dough hook until all flour and yeast are incorporated.

Cover and refrigerate at least 4 hours.

Using very little flour, roll dough out 1/4 inch thick. Cut with biscuit cutter, butter centers and fold over.
Put in greased pan.

Let rise for about 3 hours (they will fall if left too long). I just cover them with a tea towel and leave them on the kitchen counter.

Bake at 350 for 10-15 minutes.

Steph's Buttercream Icing

You need: butter, shortening, vanilla or almond flavoring, lots of powdered sugar (go to Sam's and buy the big bag), and milk. Plus the food coloring of your choice.

Bring all the ingredients (even the milk) to room temperature before you begin. But DO NOT let your butter get runny. It should still be firm-soft -- if you put your finger in it, you get a mild depression rather than having it slide all the way through the stick.

Use the same amount of butter (the real deal, not margarine - and NOT light butter. Salted or unsalted doesn't matter as long as it's real butter) as you do shortening. If you want stark white icing, use plain shortening. If you are coloring the icing, you can use butter shortening for a richer flavor. For one batch of cupcakes (24), use 1 stick butter (1/2 cup) and 1/2 cup shortening.

Put the butter and the shortening in your mixer and cream them together using the whisk attachment. Whisk until all lumps are out. If there are tiny lumps that won't seem to come out, stop your mixer and mash them out as best as you can with the back of a spoon. Add your flavoring and whisk until mixed thoroughly. Use clear vanilla if
you want white icing. Once the flavoring is completely incorporated, start adding the powdered sugar (after - "sugar"). Add about a cup at a time and keep whisking. Keep adding sugar until your icing gets to a "dry" consistency -- still smooth, but crunchy at the peaks. If it starts to clump or separate into balls, add milk (I like to use half and
half, but any variety will do -- even skim. But the richer the milk, the creamier the icing.) a little at a time until the lumps become smooth icing again.

Alternate sugar and milk until you get the desired sweetness of icing. If your flavoring isn't strong enough, you can add flavoring instead of milk to do your thinning. If you want dry icing (good for piping on cupcakes with a pastry bag), keep mixing in sugar until your icing peaks. If you want a "wet" and more spreadable icing, stop when you
can pick it up on a knife and spread it into a smooth pad on a plate.

Add your food coloring, and you're done!

Icing will keep in the fridge for several weeks. Just store it in something airtight, and let it come to room temperature before you try to use it.

If you want to make a chocolate icing instead of vanilla/almond, follow the steps for the butter and shortening, add a tablespoon of vanilla, then add a cup of cocoa powder (I like Hershey's Special Dark). Once that is all incorporated, start adding your powdered
sugar. If it gets where it's not chocolately enough or is too sweet, add more cocoa instead of sugar, using the cocoa to get the icing to its desired consistency instead of sugar. Follow remaining instructions for incorporation of milk, texture, etc.

Be sure to put any decorations (sprinkles, candy, etc.) on while your icing is freshly applied. The icing will dry and make adhesion of your toppings difficult after about 10 minutes.

White Cake/Cupcakes

1 box white cake mix (Duncan Hines super moist is best)
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
1 tsp almond extract

Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.

For Cake: Pour into greased, floured pans (fills two 8 or 9" rounds) and bake according to cake package directions.

Tip: When cakes come out, cool for 5 minutes on wire rack, then cover with two sheets of plastic wrap (in a "+" sign), turn them out and wrap the plastic around them. Allow to cool all wrapped up (keeps the moisture from evaporating out) then pop in freezer on a cutting board to keep them flat. Once they are frozen, they are super easy to frost and defrost in about a half an hour.


For cupcakes: fill paper liners 3/4 full and bake according to box directions. Makes 36 cupcakes.

Source: OurBestBites.com

Hot Corn Dip

2 tablespoons butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers - I used roasted red bell peppers from a jar.
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise - 1/2 C was plenty for mine
4 ounces monterey jack or cheddar, shredded- I used monterey jack
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping
Preheat the oven to 350 degrees F.

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you're using frozen corn it probably won't get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.

Add 1/2 C mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.

Pour into an 8-inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.