French Bread Varieties

PASTRAMI OPEN FACE

Garlic butter french bread loaf

Pastrami (sandwich slices)

Mozzarella (sandwich slices)

Place bread butter side up on a cookie sheet and layer pastrami and mozzarella on the very top and broil for a few minutes until desired cheese melt and bread softness.

Ashlee Macdonald

ZESPIAN

French bread loaf

BBQ Sauce & Ranch mixed

Pepperoni

Ham

Chicken 

Bacon

Pizza blend cheese 

Cut french bread in half and layer ingredients from first on the list to last being on top.  Broil for a few minutes until desired cheese melt and bread softness.

Lucy's Pizza

Bagels (Air Fry)

 2 c flour

1 T baking powder

1 t kosher salt

2 c greek yogurt

Whisk dry ingredients first and then use a rubber spatula to combine in the yogurt.  Divide dough into 8 parts and form into bagel shape.  Place in a greased air fry bowl.  Air fry at 325 degrees for 12 minutes.  Serve with jam, cream cheese, butter, make a sandwich, breakfast sandwich, etc.

If you want a bagel topping add say cheese on top of it before air frying.  Whatever yogurt flavor you use it will come through in the bagel a bit.

Ashlee Macdonald

Breakfast Frittata (Air Fry)

 4 eggs (slightly beaten)

1/2 c shredded cheese

4 slices bacon (cooked and chopped)

Mix all ingredients.  Add any other ingredients you like in a frittata.  Spray with canola oil the air fry bowl, and pour mixture in bowl and air fry at 360 degrees for 18 minutes.

Buckwheat Queen

Chocolate Tiramisu

Use an electric mixer and whip until stiff:

 1 1/2 c heavy cream

3/4 c powdered sugar

1 t vanilla

Then add and mix until combined, then set aside:

8oz cream cheese

Whisk in a separate bowl mix ingredients to make a smooth paste:

1/4 c powdered sugar

1/4 c cocoa powder

3 T milk

Then add the following to the paste and whisk:

1 1/2 c milk

Dunk vanilla wafers in chocolate milk mix and  then place in a 8x8 baking dish.  Fill the bottom layer and spread half of the whipped cream mixture on top of the vanilla wafers.  Repeat the process then top with 

2 t cocoa powder sprinkled on top. Refrigerate for at least 2 hours.

Raddish

Chocolate Snowball Cookies

Combine ingredients and set aside:

 1 2/3 c flour

1 1/2 t baking powder

1/2 c cocoa powder

1/4 t kosher salt

Beat with electric mixer until light and fluffy:

1/2 c butter softened

1 1/4 c white sugar 

Then add the following to butter mixture and mix until smooth and creamy:

2 eggs

1 t vanilla

Incorporate dry bowl ingredients with wet ingredient bowl and refrigerate for 1 hour.

Preheat oven to 350 degrees.  Roll dough into 1" ball and dip in white sugar then powder sugar bowls, measurements below:

1/3 c powdered sugar

1/3 c white sugar

Place on baking sheet and bake for 10 minutes. 

Raddish

SIMPLE RAMEN RECIPE

ramen noodles 

teriyaki meatballs (or any protein)

scrambled eggs

green onion

cilantro

teriyaki sauce

Make ramen noodles per package and top with meatballs, scrambled eggs, green onion and cilantro.  Use favorite teriyaki sauce and spice on top.

Ashlee Macdonald

Banh Mi Sandwich

 1.5 lb of cooked chicken

6 baguette rolls

fresh cilantro

CREAMY SAUCE:

•  1 cup mayonnaise or plain Greek yogurt
•  2 tablespoons freshly squeezed lime juice
•  1 tablespoon (more or less to taste) hot sauce/sriracha or sweet Thai chili sauce
•  1 green onion or a couple chives, finely chopped (optional)

VEGETABLE RELISH:

•  2 large carrots, peeled and cut into thin matchsticks
•  1 English/seedless cucumber, cut into thin matchsticks
•  2 tablespoons granulated sugar
•  2 tablespoons rice vinegar
•  1 teaspoon sesame oil (can use toasted sesame oil)
•  1/2 teaspoon coarse, kosher salt

SWEET AND SPICY HOISIN SAUCE:

•  1/3 cup sweet Thai chili sauce
•  1/4 cup hoisin sauce
•  2 tablespoons rice vinegar
•  2 tablespoons soy sauce

INSTRUCTIONS

1. For the creamy sauce, whisk together all the ingredients. Can be made several days in advance.
2. For the vegetable relish, place the vegetables in a bowl or container. Whisk together the sugar, vinegar, sesame oil and salt. Pour over the vegetables and toss to coat well. Can use immediately but the relish tastes best if made at least an hour before and refrigerated.
3. For the sweet and spicy hoisin sauce, whisk together all of the ingredients. Can be made several days in advance.
4. To assemble take rolls spread creamy sauce put chicken and relish in roll and top with sweet and spicy sauce or dip sandwich in the sauce and top with cilantro.                                                         

Mel's Kitchen Cafe

Cream Cheese Frosting

1 (8oz) cream cheese (room temperature)
1 cube butter (room temperature)
4-5 c powdered sugar
2T vanilla

Beat cream cheese, vanilla, butter until well mixed, then slowly add powdered sugar to desired consistency of frosting.

Chalisa Campos

Chalisa Buttercream Frosting

2 cubes butter (room temperature)
2 T vanilla
4 c powder sugar

Hand mix butter and vanilla and slowly add powdered sugar to the consistency stiffness you like.


Chalisa Campos

Magic in the Middle Cookies

2 pkg devils food cake mix

4 eggs

1 c shortening

Mix above ingredients and use cookie scooper for form balls then push the back of the cookie scooper in the cookie to make a dip.  

Mix these two ingredients below really thoroughly and roll into small balls that fit in the dip in the chocolate cookies and form the chocolate dough around the peanut butter dough.

3/4 c peanut butter

3/4 c powdered sugar

Mix shortening and eggs together until smooth. Gradually add the cake mix with a hand mixer.

Roll dough into one inch balls. Flatten balls on greased cookie sheet. Place in oven for 7-8 minutes on 350 degrees.

Mel's Kitchen Cafe

Tweaks by Ash

Grilled Hawaiian Chicken

1 c pineapple juice

1 c soy sauce

2/3 c brown sugar

1T ginger

6 cloves of garlic

Mix ingredients above really well and pour have of the sauce over chicken below and marinate 4-24 hours in the fridge in ziplock bag.

3 lb boneless skinless chicken thighs

Take the other half of the sauce and put on the stove and simmer for 5-10 minutes to thicken.

Grill chicken thighs both sides, let chicken rest for 5 minutes and slice up and pour some sauce off the stove over the chicken slices and leave some sauce for people to drizzle.

Serve chicken over sticky white rice and grilled pineapple.

Mel's Kitchen Cafe

Kefta Moroccan Dish

1 1/2 lb lean ground beef
2 T olive oil

Heat oil in skillet over medium high heat, add ground beef and break into small pieces.  Then add these ingredients into the pan and cook for about 6 minutes stirring occasionally. 

1/2 golden raisins
1/4 c ketchup
1 1/2 t kosher salt
1 1/2 t ground cumin
1 t ground cinnamon
1 t ground coriander
1/2 garlic powder
1/2 c water

Serve over rice.


Rad Dish
Tweaks by Ash

Moroccan Chicken Tagine

1/2 t ground turmeric
3/4 t ground coriander
1/4 t ground ginger
1 t cumin
3/4 t cinnamon
1 t salt

Mix spices and then coat the chicken in the spices.

1 1/2lb boneless skinless chicken thighs
2 T olive oil

In a large pot over medium-high heat brown one side of the chicken then flip the chicken and add:

1/2 c dried apricots
1/2 onion diced
3 garlic cloves or frozen squares

Cook, stirring occasionally until onions are soft for 5-7 minutes.  Then add:

1 (15oz) can of garbanzo beans
1/2 c chicken stock

Bring to a boil, cover the pot and turn the heat to low and cook until chicken is cooked through for about 15 minutes.

Serve with rice.

Rad Dish
Tweaks by Ash

Overnight Buttermilk Pancakes

2 c all purpose or whole wheat flour
1/2 T instant yeast
1/2 T baking powder
1/2 T sugar
1 t baking soda
1/2 t salt

Mix above ingredients together in a large bowl, then add the following ingredients and don't over mix.

2 eggs (lightly beaten)
2 c buttermilk
butter for the pan

Cover and refrigerate overnight or up to 24 hours.  When ready to use batter a quick stir and place batter on heated buttered skilled over medium heat. Immediately serve! Serve with dutch honey syrup recipe.

Makes a dozen 3" pancakes


Mels Kitchen Cafe

Trits Costa Rica

1 stick melted butter
1 egg
1 c sugar
2 c crushed graham cracker, vanilla wafers or Trader Joe's letter cookies

Preheat oven at 350 degrees.
Beat the butter and egg together, this is a MUST.   Then mix in the graham cracker and sugar.  Roll out mixture on a cookie sheet 1/8-1/4" thick.  Using a silicone baking mat works best.  Bake for 18 minutes  or until golden brown.  Let cool for a couple minutes.  Using a glass or cookie cutter, cut out circles. Dipping glass in sugar helps keep it from sticking.  Let cookies cool completely.  Then assemble cookies in an ice cream sandwich with your choice of ice cream.  If you want to make just a crumble on top of homemade ice cream just crush up the cooked sheet of batter and store in a ziplock for a few weeks. 


Jen Gwen

Honey Lime Tilapia

4 tilapia filets

Marinade mix:
2 T lime juice
1 T olive oil
1 1/2 T honey
1/2 t salt
1/2 t pepper
1 clove garlic (finely minced)

Marinade tilapia filets 1-4 hours in an airtight bag rotating back and forth in refrigerator.

Coating and cooking:
1/2 c all purpose flour or whole wheat flour
1/4 t salt
1/4 t black pepper
1t chili lime Trader Joe's seasoning

Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.

Mel's Kitchen Cafe

Teriyaki Burger

2lbs ground turkey, chicken, or beef
1 large egg
1/2 unseasoned bread crumbs
2 cubes frozen caramelized onion squares
1 cube garlic
1/4 c teriyaki sauce
1/2 t salt
1/4 t black pepper

Mix above ingredients in a large bowl combine well with hands and form 6 hamburgers.  Preheat grill to medium about 375 degrees.

6 rings of sliced fresh pineapple
6 Ciabatta buns
Lettuce
Teriyaki sauce

Grill the burgers about 6 minutes on each side and baste with teriyaki sauce.
Once the burger are flipped, add the pineapple and grill 2 minutes on each side.  Brush pineapple with teriyaki sauce.  Assemble buns, lettuce, burger, pineapple, teriyaki sauce.

Mel's Kitchen Cafe
Tweaks from Ash

White Chicken Black Bean Chili

1lb cubed cooked chicken or turkey leftovers
1 1/2 c chicken broth
15oz can of diced tomatoes
4.5oz can green chili
15oz can black beans washed & drained
15oz can pinto beans washed & drained
2T nonfat dry milk
1 1/2 t chili powder
1 t salt
1 t dried parsley
1 t ground cumin
1/2 t onion powder
1/2 t pepper
1/2 t salt
1/2 t dried oregano
1/4 t dill
4oz cream cheese

Mix all ingredients in one at a time to incorporate and let sit and soak up all the flavor then top with fresh cilantro & lime juice.

Mel's Kitchen Cafe
Tweaks from Ash

Avacado Toast

5 hard boiled eggs (diced)

Mix these three ingredients together well
2 avocados (diced)
1t Trader Joes Chili Lime seasoning
2t Lime juice
salt and pepper to taste

Then add the hard boiled eggs and place on seeded toast or Trader Joes hash brown patty.

Top with your favorite toppings:

-cheese
-bacon
-cilantro
-tomatoes
-roasted corn
-salsa

Ashlee Macdonald

Brie Braid

1 pizza dough tube
7 oz Brie Cheese (rind shaved off and sliced thin)
Dozen slices of chicken deli meat (diced)
2 T pesto
2 T mayo
6 slices of bacon (diced)

Preheat oven to 400 degrees.  Grease cookie sheet and spread out pizza dough.  Place brie cheese slices down the middle of the dough.  Mix chicken, pesto, mayo and bacon in a bowl and spread it on the brie cheese.  Then fold up like a calzone so it is sealed or cut the sides into pieces to braid over the filling and then braid all the way down and seal the ends.  Bake for 15 minutes.


Ashlee Macdonald

Kaye's Jello Cake

1 white cake (baked and poke holes in it)

2 pk small jello dissolved in 2 c water

Pour jello mixture over cake and let cool in the refrigerator for a half hour.

Top with whipping cream and serve.


Kaye Macdonald

3 Ingredient Peanut Butter Cookies

1 c peanut butter
1 c sugar
1 egg

Preheat oven to 350 degrees and spray cookie sheets with oil.
Cream all the ingredients.  Fold in chocolate chips if you like.  Place cookies on cookie sheet and press fork criss cross on it and bake for 7 minutes.


Ashlee Macdonald

3 ingredient Pumpkin Chocolate Chip Cookies

1 box spice mix
15 oz pumpkin puree
16 oz chocolate chips (milk or semisweet, you choice)


Preheat oven to 350 degrees and spray cookie sheets with oil.
Cream the spice mix and pumpkin puree together, then fold in the chocolate chips.
Drop balls of dough and bake for 15 minutes.


Ashlee Macdonald

Sweet Chili Rock Fish

8 fillets of rockfish or tilapia (cleaned)
1/4 cu Trader Joe's Sweet Chili Sauce


Saute fish in skillet over medium heat in chili sauce. 


Ashlee Macdonald

White Pesto Rock Fish

5T Trader Joe's Pesto
1 c Trader Joe's Alfredo Sauce
Dozen rock fish or tilapia fillets (cleaned)


Cover backing sheet with foil and spray with oil.  Then place rockfish on baking sheet and spread sauce over fish and bake on 350 degrees for 30 minutes.


Ashlee Macdonald 

Chicken Shawarma

1 pk Trader Joe's Chicken Shawarma
2 c your favorite hummus
1 c crumbled feta cheese
1/2 cucumber (diced)
1 tomato (diced)
1/2 pepper (diced)
1 can of olives
Dozen flatbreads or make your flatbread (see recipe)

Pan fry or bbq your chicken on each side until cooked through.  Let meat rest, then cube.  Layer your meal:  flatbread, hummus, veggies, meat, feta, olives.  You could replace the flatbread with romaine lettuce for a Shawarma Salad. 


Ashlee Macdonald

Agua Fresca Varieties

4 c watermelon OR honey dew OR pineapple OR strawberry OR cantaloupe 

(cubed & preferably seedless)

1/2 c water
1/2 c sugar
1/4 c lime juice
Dozen ice cubes


Place ingredients in blender from liquid to solid and blend on smoothie setting.  May refrigerate up to 3 days, stir or shake if it has sat, because the drink separates.  You can also freeze the juice into cubes and add to sparkling water or sprite. 

Ashlee Macdonald

7 Layer Brownie

9 full graham crackers (crumbled)
1 cube of butter (melted)
Combine in bowl and press in 9x13 pan.
Then layer the following ingredients on top of the graham cracker crust in order:
1 1/2 C Shredded sweetened coconut
1 C chocolate chips
2 C butterscotch chips
1 (14oz) can of sweetened condensed milk
1 C toffee bits
1 C pecans (finely chopped) or your choice of nut

Bake at 350 degrees for 25 minutes.

Ashlee Macdonald

Croque Monsieur Grilled Cheese Sandwich

butter
Pepper Cheddar Bread
hollandaise sauce
mozzarella
slices of chicken deli meat
sun-dried tomatoes
avocado (sliced thin)
bacon (cooked and diced)
Mexican cheese
hollandaise sauce
bread
butter

Layer sandwich in list order above and then grill in waffle maker.

Ashlee Macdonald

Scotcharoos

1 c Karo Syrup
1 c white sugar

Place on medium heat until boil.  Then take off heat and add:

1 c peanut butter

Mix well and add:

6 c rice krispies

Press mix in greased 9x13 pan

Melt 1 c semi sweet chocolate chips and 1 c butterscotch then spread on top of rice krispie mix.


Ashlee Macdonald

Favorite Steak

2 thick rib eye steaks
1 onion (sliced and sauted)
1 avacado
1 lime
1T Trader Joes chili lime seasoning
2T salt
2T pepper
1/2 c feta

Trim fat off steaks and place fat in frying pan over medium heat and let fat drippings coat pan. Sprinkle salt and pepper on cutting board and press steaks into the salt and pepper.  Then place steak in pan of fat and cook each side of steak per your desire of medium, well done, or rare.

Dice avocado and mix with juice of lime and seasoning till well blended and spread over steak.
Caramelize onions and place on avocado spread then top with feta.  Take out fat pieces that are crispy and dice fat for crunch on top of steak.


Top all ingredients on top of salad for a salad.


Ashlee Macdonald

Pecan Cream Pie

3 cups of CRUSHED preferred cookie (animal cookies, Trader Joe letter crackers, or graham crackers)
4T coconut oil

Mix crushed cookies and coconut oil and press in 8x8 pan.

1 c heavy cream
1/4 c powder sugar

Whip heavy cream till stiff, then add powder sugar and whip till blended.

(2) 8oz cream cheese
1/2 c brown sugar
1/4 c maple sugar
1 1/2 c chopped pecans or 13 oz chopped Trader Joe's Pecan Pralines


Whip the cream cheese and add brown sugar, maple sugar and pecans thoroughly.

Fold heavy cream and cream cheese mixture together and spread over cookie crust.

Top with whipped cream, caramel, and pecans.



Ashlee Macdonald

Chocolate Wafer Cake

1 pkg Nabisco Famous Chocolate Wafers
1 small whipping cream carton (whipped)
1/2 c sugar
vanilla

Whip cream until stiff, then add sugar and vanilla.  Spread 2 tablespoons of whipped cream on display platter. Put a teaspoon of whipped cream on cookie and stand cookie at a diagonal up on display platter.  Repeat till whipping cream and cookies are used up, then use remaining whipping cream to coat the cookie log.

Kaye Macdonald

Mascarpone Appetizer

Trader Joes Flat Bread
1 tub (8oz) Mascarpone cheese
5oz  pomegranate seeds
1/4 chopped pistachios
balsamic glaze

Spread marzipan on flat bread, then sprinkle with pomegranate seeds and pistachios.  Top with sparingly balsamic glaze.

Brenley Hansen

Green Curry

1/2 can of Trader Joe's Green Curry
1 can reduced fat Trader Joe's coconut milk
1 diced onion sautéed
2 diced peppers sautéed
1/3 bag of chopped matchstick carrots
4 chicken breasts cooked and chopped or 20 scallops sautéed

Combine all ingredients prepared and simmer for 20 minutes then serve over rice.

Ashlee Macdonald

Teriyaki Cabbage Salad

1 bag cabbage blend
1/2 bag of matchbox carrots
2 peppers sliced and sautéed
cashews chopped
cilantro half a stalk chopped
Trader Joe's Teriyaki chicken heated through and diced

Mix all ingredients above and dress it with peanut sauce.

Ashlee Macdonald

Boneless Short Ribs

2 packs of boneless pork short ribs about a dozen-15 ribs
1 bottle of Trader Joes bbq sauce

1/2 bottle of sauce over ribs in instapot on meat selection or crockpot on high for 2 hours.

Pull out ribs and put them on a pan and broil for 400 degrees for 5-7 minutes with the other 1/2 bottle of sauce.


Ashlee Macdonald

Yellow Coconut Curry

1 c onion
1 c peppers
saute peppers and onions in olive oil

4-5 salmon burger patties (grilled or pan fried and cut up)
or
3-4 chicken breast (grilled or baked and cut up)

1 can coconut milk
1 bottle Trader Joes Yellow Curry sauce

Combine all ingredients and let simmer for 10 minutes then serve over your favorite rice.



Ashlee Macdonald

Mississippi Roast

5lb roast
1 cube butter
3 T or 1 pkg of ranch dressing mix
3T or 1pkg of dry ajus mix
6 pepperoncini peppers


Place all on crockpot with butter on the very top and cook on low for 8 hours.


Ashlee Macdonald

Chicken Enchiladas

4-6 boneless skinless chicken breasts (crockpot with 1/2 bottle of chunky salsa for 4-6 hours on high)

24 oz chunky mild salsa
28 oz red or green enchilada sauce mild
16 oz sour cream
8 oz Mexican blend shredded cheese
12 flour tortilla shells
3.8 oz sliced black olives

Preheat oven to 350 degrees.  Shred chicken.  In the bottom of the 9x13 pan pour enough enchilada sauce just to cover the bottom of the pan. Open a tortilla shell, spread with some sour cream, fill with chicken mixture, Roll, Place in pan.  Repeat until pan is full.  Cover with enchilada sauce, salsa, cheese, and olives (optional).  Bake 30 minutes.

Sadie YW Leader

Pecan Bread Pudding

12 Hawaiian Sweet Bread Rolls (torn apart and stale)
3 c heavy whipping cream
6 egg yolks
3/4 c granulated sugar
1 tsp nutmeg

Pecan Toffee Sauce:
3/4 c brown sugar (lightly packed)
1/3 c unsalted butter
1/3 c heavy whipping cream
1 T vanilla
1/2 c chopped pecan pralines

Preheat oven to 350 degrees.  Spray 9x13 pan.  Place torn bread in pan.  In a mixing bowl mix the egg yolks, sugar, and nutmeg.  Then whisk in the heavy cream and beat until fully incorporated.  Pour this mixture of custard over the bread.  Press down on the bread pieces until the brea is soaked with the custard.  You will most likely have extra custard depending on how stale your bread is.  Bake the brea pudding for 45 minutes until golden top.  Cool for 10 minutes and serve warm. 

For the sauce: stir brown sugar and butter in a medium sauce pan over medium heat until melted and smooth, about 2 minutes.  Add cream and vanilla and bring to a simmer.  Simmer for 5 minutes.

Top bread pudding with sauce then pecan pralines and vanilla ice cream.


Sweet ReciPEAs
Modified Ashlee

Frozen Hot Chocolate Trader Joe's Style

6oz of your favorite chocolate
6 T hot chocolate mix
3 T sugar
1 carton of TJ whipping cream
1 1/2 c milk
12 ice cubes

TOP with any favorites such as:
spray whipping cream
shaved chocolate
sprinkles
cinnamon

Melt chocolate until smooth, add hot chocolate mix and sugar to chocolate and thoroughly incorporate.  Slowly add whipping cream to chocolate mixture to make room temperature.  Pour milk in blender, then pour chocolate mix in blender, then ice cubes one top then blend.  Pour in 4- 8oz glasses and top with your favorite toppings. 


Ashlee Macdonald

Caramelized Onion Dip

2 large yellow onions
1 T butter
1 T olive oil
1/4 t ground cayenne pepper
1 t kosher salt
1/2 t freshly ground black pepper
4 oz cream cheese (room temperature)
1/2 c sour cream
1/2 c mayo

Cut the onions in half and then slice them in to 1/8" thick half rounds.  (You will have about 3 cups of onions)  Heat the butter and oil in a large saute pan over medium heat.  Add onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.  Allow the onions to cool.

Place the cream cheese, sour cream, and mayo in the bowl of an electric fitted with the paddle attachment and beat until smooth,  Add the onions and mix well.  Taste for seasonings.  Serve at room temperature. 

Whisked Away

Fruit Dip

7oz marshmallow creme
1 (8oz) whipped cream cheese
2 T thawed orange juice
zest of one orange

Combine and refrigerate before serving with fruit.

Six Sisters

Fry Sauce

1 c mayo
1/2 c ketchup
1/4 t garlic powder
1/8 t steak seasoning
1/4 t Worcestershire sauce

Kraft Idaho Fry Sauce

Chocolate Crepes

2 eggs
3/4 c milk
1/2 c water
1 t vanilla extract
1 c flour
3 T sugar
3 T unsweetened cocoa powder
3 T melted butter


Blend all ingredients in a blender.  Pour batter in a oiled frying pan thinly and cook both sides.

Ashlee Macdonald

Cake Pops

1 box cake (prepared, baked, and crumbled)
4 big spoonfuls of frosting
1.5 bags of candy melts
24 cake pop sticks
sprinkles or decor candy to roll in

Mix crumbled cake and frosting in a bowl.  Form into 24 balls.  Melt a 1/4 cup of candy melts and dip tip of cake pop stick in candy melt and then stick in the ball.  Freeze for 1 hour.  Melt rest of candy melts and dip semi-frozen cake balls with the stick in them in the candy melt and immediately sprinkle.  Place upright in a cardboard box to dry and keep shape.

Diva Can Cook

Kolaches

2 c milk (scalded and cooled)

3/4 c crisco

3 well beaten eggs

1/2 c sugar

2 1/4 t yeast

1 T salt

6 c flour

1 t vanilla

1/4 c warm water

Filling:

scrambled eggs

breakfast sausage

bacon

cheese

peppers

Soak yeast in 1/4 c warm water and sprinkle some sugar on that mixture.  

Mix cooled milk with egg, sugar, and crisco and beat together.  

Then add milk egg mixture to yeast mixture and beat together.  Then start adding flour until dough is soft and able to form a ball.  Let dough rise for 30 minutes.

Form walnut-sized balls and fill with about a cookie dough scoop filling mixture.

Place on greased jelly roll pan and let rise for 45 minutes.

Bake for 400 degrees for 10-12 minutes or until light brown.  

Makes 5-6 dozen

Alma Morrison's prize-winning Kolaches recipe

Modifications Ashlee Macdonald

Saag Paneer

4 garlic cloves, chopped

• 3 tbsp fresh ginger, minced
• 1.5 cups canned tomato sauce
• 1 tbsp garam masala
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp salt
• 1/8 tsp. cayenne pepper
• 14 oz canned lite coconut milk
• 30 oz frozen spinach, thawed

Add all ingredients above into slow cooking on low for 3 hours.

Add fresh spinach below and cook for 1 more hour.

• 8 oz fresh spinach

Blend everything in blender and place back in slow cooker and add paneer and cook for 1 more hour.

• 12 oz paneer cheese (see below for recipe)

Paneer (makes 2 cups)
1/2 gallon whole milk (not UHT pasteurized)
1/4 c lemon juice
1/2 t salt

Pour the milk into the saucepan and set over medium heat.  Brian the milk to a bare simmer (just below the boil at around 200 degree.  Stir the milk occasionally, scraping the bottom of the pot to make sure the milk doesn't scald.  When ready, the milk will look foamy and steamy.

Remove milk from heat and stir in lemon juice.  The milk will begin to curdle immediately.

Cover the milk and let the milk stand for 10 minutes.  The curds should completely separate.

Strain the curds and then in cheese cloth or bandana and shape into rectangle.  Let stand at room temp for 30 minutes.

Refrigerate up to an hour before cutting.  Paneer is good for 3 days in the refrigerator.



Serve Saag Paneer dish with rice or naan


Slender Kitchen

Chicken Coconut Korma

Chicken Marinade:
4 T plain yogurt or white sauce
1 T ginger
2 cloves garlic minced
1 t kosher salt
1/2 t ground pepper
2-3 lb boneless, skinless chicken (thighs or breasts) - cubed

In a large bowl, mix the marinade ingredients.  Add the chicken and coat.  Marinate for at least 30 minutes or over night.

Sauce:
3 T olive oil
1 T cumin seed
1 bay leaf
1/4 inch cinnamon stick
2 cloves

Heat pan over medium high head.  Add oil and heat.  Add the rest then stir. Then add:

1 large diced onion
1 clove garlic minced

Cook onions and garlic for several minutes stirring, until it's a medium-brown color.  Reduce the head to medium once the onions start to brown.  Then add:

1 T ground ginger
1 t ground green chili (2t for medium heat)

Cook for about 3 minutes then add:

1 T coriander
1 T cumin powder
1/2 T garam masala

Stirring and cook for 30 seconds then add the CHICKEN MIXTURE and cook for 3 minutes then add:

7 oz tomato paste
1.5 t salt (to your taste)

Turn to low head, gradually add:
1.5 can coconut milk

Serve over rice with naan chips.

Neeta Fraser

Open-Faced Po Boy

1/2 loaf of french bread or any type of bun
10 frozen panko breaded cod filets
20 mini pieces of pre cooked shrimp
2 tomatoes
4 mini dill pickles
3 c greens or salad blend

Sauce:
1 c of white sauce or mayo
1/4 c mustard
2 t cajun seasoning
1 t pickle juice
1 garlic clove (or frozen squared garlic thawed)
*Add hot sauce for more of a kick to the sauce


Cut your bread and spread with garlic butter and toast.  Bake panko cod filets for 20 minutes on 425 degrees, turn halfway through cooking.  Dice shrimp, tomatoes, pickles and salad and mix together.
Layer bread, cod, and mixed veggies/shrimp mix and top with sauce.


Ashlee Macdonald

Pear Flatbread

4 pieces of flatbread
1 pear (sliced thin)
4 slices of turkey
12 pistachios (shelled & diced)
12 thin slices of fresh mozzarella
2 T honey

Layer your ingredients on the flat bread as above and broil in the oven 2-3 minutes.


Ashlee Macdonald

Philly Cheese Steak Cups

Puff Pastry  (frozen, so let sit out for 20 minutes before assembly)

Olive oil
Salt
Pepper
1 t garlic powder
1 green pepper (diced)
1/2 yellow onion (diced)
1 lb flank steak (sliced in small strips and marinated in 1/3 c worchestershire sauce, 1/4 c soy sauce, 1 T red wine vinegar)
1/3 c milk
1/3 c whipping cream (trader joes style) fatter version heavy cream
Mozzarella or parmesan romana cheese

Saute onions & peppers in oil then set aside.  Brown meat and drain fat, then add onion/pepper mix back in with salt, pepper, and garlic powder.  Add milk and creaem simmer for few minutes.

Cut puff pastry into 9ths.  Spray muffin tin with cooking spray and place puff pastry in muffin tin. Put meat pepper mix in puff pastry and top with cheese.

Bake on 400 degrees for 10-12 minutes.

Top with avocado if desired.

Tasty Buzz Feed
Modifications Ashlee Macdonald

Bacon Brie Flatbread Pizza

8 slices of flatbread (costco naan bread)
12 slices of precooked bacon diced
8oz brie cheese (rhine off and thinly sliced)
1/3 c walnuts (chopped)
honey

Preheat oven to 350 degrees.  Place flatbread cookie sheet, then spread bacon, walnuts, brie evenly. Then drizzle honey over flatbreads.  Cook for 4 minutes or until Brie is melted.

Cooking Panda

Vegetable Samosas Layered Cups

1 c potato (diced)
1/2 c carrots (diced)

Microwave potatoes and carrots in enough water to cover them on high for 3 minutes until tender, then drain.

3 T oil
1/4 t mustard seeds
1/4 t cumin seed

In a pan heat oil to medium hot and add the mustard and cumin seeds.  Cook until the mustard seed crackles.

1 c frozen peas

Then add the potatoes, carrots, frozen peas, cook for 3 minutes.

1/2 t minced ginger
1/4 t minced chili
pinch of turmeric

Then add ginger, chili, turmeric, and cook for 3 minutes.  Remove from heat.  Then add:

1 onion (diced)
1 T lemon joice
1/4 cilantro (chopped)
1/4 t cloves
1/4 t cinnamon


Spring square pastry placed in muffin tin and sprayed with butter and cooked on 400 degrees for 3 minutes to make cups.

Place filling in cups and top with sauce:

1 c plain yogurt
2 square cilantro
2 T fresh cilantro
1 square chili
salt

Neeta Fraser 
Modifications Ashlee Macdonald

Brie Tartlets

1/4 c chopped walnuts
1 refrigerated pie crust
8oz brie cheese (rind removed)
3/4 c chopped seedless grapes
1 1/2 t balsamic vinegar
1 t rosemary
1/4 teaspoon fresh ground pepper

Place walnuts in a single layer on baking sheet.  Bake 350 degrees for 8 minutes.  Then take out.

Increase oven temperature to 425 degrees

Unroll pie crust and cut 24 - 2" circles.  Press circles in an un-greased miniature muffin tin forming a cup.  Prick bottom of dough.  Bake on 425 degrees for 7 minutes.  Take out of oven and let cool.

Cut brie in 24 pieces and place in cups then sprinkle on walnuts and bake for 300 degrees for 4 minutes.

Top with grape relish, which is the last items on ingredients.



Whisked Away

Chicken Loco Moco

1 lb ground chicken
2 squares of caramelized onions
2 T Soy sauce
1 T Worcestershire sauce
1 t brown sugar
salt and pepper to taste

Mix above ingredients in a bowl then form into patties.  Pan grill patties over medium heat on the stove.  Use the chicken grease in the pan to make the gravy, on low heat add to chicken grease pan:

3 c beef broth
1 T Soy sauce
1 T Worcestershire sauce
4 T flour (whisked in)

Bring to a boil, reduce and simmer to thicken.

8 large fried, over easy, or scrambled eggs
2 cups cooked white rice


Ashlee Macdonald

Peanut Butter Balls

Combine ingredients in a bowl:
4 c old fashioned oats
1 1/2 c ground flax
1/4 c cacao powder
2 c almonds

In a separate bowl melt the following ingredients in microwave for 45 seconds:
2 cup peanut butter
1 1/2 cup honey

Then add 4 t vanilla to peanut butter mixture, then pour peanut butter mixture on oats mixture and work thoroughly.  Place bowl in refrigerator for an hour or more.  Then take out of the refrigerator and form into small balls on cookie sheet and place in freezer for 1 hour.
Transfer to quart bag and leave in refrigerator.


Ashlee Macdonald

Coconut Bread Pudding

2 T butter
1/3 c powdered sugar

1 c white sugar
3 eggs
2 egg yolks
2 (14 oz) cans coconut milk
1 t cinnamon
1/4 t salt
2 T coconut extract
2 c coconut (divided)
1 loaf french bread (cut into 1" cubes)


Preheat oven to 325 degrees.  Grease 9x13 pan with butter and dust with powdered sugar.

In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.

Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

Yoda

Bottled Raspberries

12 lbs sugar
36 cups water
4 -  1/2 flats of Raspberries (approx 16lbs)
18 qt jars, lids, rings

This is a light to medium syrup for the raspberries.  Wash quart jars and wash raspberries.  Place all the raspberries in the clean jars.

Start syrup on the stove.  Dissolve the 8 cups of sugar into 12 cups of water on the stove.  Do not boil, but get syrup hot!  Get hot water bath ready by filling with water a little above the rack and have the water get in the green region for zone two (Utah).  Pour syrup in 6 jars and place lids and rings on those jars not too tight and place them in the bath for 20 minutes.
Make sure there is a steady steam coming out not to much and not too little.   Repeat 2 more times from Start syrup on the stove paragraph.

Ashlee Macdonald

Chicken Croque Monsieur Bake

1 avocado
1 tomato
6-8 chicken tenderloins
1 pkg hollandaise sauce mix
1 c mozzarella cheese
6-8 slices of ham


Spray 9x13 pan with non-stick spray. Prepare hollandaise sauce per package.  Make layers Place chicken in pan,top with some cheese, then place thinly sliced avocado and thinly sliced tomato, spoon some hollandaise sauce, then some cheese, then place ham, then some hollandaise sauce, then some cheese on top.

Bake at 350 degrees covered with foil for 40 minutes.

Ashlee Macdonald

Sunomono Japanese Cucumber Salad

3 Japanese or 4 Persian cucumbers
1/ t salt
3 T rice vinegar
1 T sugar
1/4 t soy sauce

Slice cucumbers thin as you can.  Stir in salt and let stand for 5 minutes.  Squeeze water out of cucumbers.
In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
Add vinegar mixture to prepared cucumbers and mix well.

Japanese Cooking 101

Cucumber sandwich

2 cucumbers (trimmed and sliced)
12 slices of pastrami
4 slices of swiss cheese
4 wedges of garlic soft laughing cow cheese
16 olives

Make a sandwich with the above ingredients.  Spread cheese on cucumber.  Cut swiss cheese into fourths and place on garlic cheese.  Place olive on top with a toothpick through the whole sandwich.

Sticky Chicken

5 chicken breasts (10 tenderloins)
3/4 c brown sugar
2/3 c apple cider vinegar
1/4 c lemon lime soda
2 T garlic powder
2 T soy sauce
1 t fresh ground pepper
2 T corn starch

Spray slow cooker with non-stick cooking spray.  Place chicken (frozen, thawed, or fresh doesn't matter) inside slow cooker.

Mix together brown sugar, vinegar, soda, garlic, soy sauce, pepper in a bowl, then pour over the chicken.

Cook on high for 2 hours, then cook on low for 3 hours.   Drain sauce off chicken into saucepan and add cornstarch and bring to a boil for 2-3 minutes.  Then remove from heat and let stand for a few minutes to thicken and cool down.

Serve over rice, noodles, or even a baked potato.


Six Sister's Stuff

Shoyu Chicken

1/2 c soy sauce
1/2 c brown sugar
1/2 c water
2 cloves garlic (minced)
1/2 onion (chopped)
1/2 T ginger powder
1/2 T black pepper
1/2 T dried oregano
1/2 t crushed red pepper flakes
8-10 boneless skinless chicken thighs

Whisk together all the ingredients in a bowl then add the chicken.  Cover bowl with plastic wrap and refrigerate/marinate for at least an hour.  Grill each side for 15 minutes or roast in oven for 15 minutes each side.

The Big E

Pineapple Ice cream

1/2 gallon pineapple sherbet
2-3 cups of cut up strawberries or raspberries
2 bananas (diced)
1/2 t vanilla

Thaw ice cream and mix all ingredients together, then refreeze.

Chrissy Sperry

Cauliflower Crust Pizza

1 cauliflower (trimmed, chopped, and riced)
2 c shredded mozzarella cheese
2 eggs (beaten)
2 t oregano
1 t minced garlic
1 t garlic salt
pizza sauce
veggies (precooked)
meats (precooked)


Rice the cauliflower in food processor, do not puree.  Microwave cauliflower for 8 minutes.  Mix egg, cheese, garlic minced and salt, and oregano in the cauliflower bowl.  Spread mixture on greased cookie sheet.  Lightly rub some olive oil on top.  Bake for 15 minutes on 450 degrees.  Take out of oven and put your sauce, veggies and meat on top and broil for 3-4 minutes until tender.


Beth

Butter Chicken

• 1 tablespoon olive oil
• 4 cloves garlic, crushed
• 1 onion, diced
• 1 (14-ounce) can light coconut milk
• 1 (6-ounce) can tomato paste
• 2 tablespoons whole wheat flour
• 2 teaspoons garam masala
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder, or more, to taste
• 1/2 teaspoon ginger powder
• Kosher salt and freshly ground black pepper, to taste
• 3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
• 2 tablespoons chopped fresh cilantro leaves

• Heat olive oil in a large saucepan over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in coconut milk, tomato paste, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.

• Place chicken into a slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours.
• Serve immediately, garnished with cilantro, if desired.

Chungah

BBQ Ribs

3-5lbs ribs (bone or boneless)
1 c bbq sauce
1/4 c brown sugar

Stir bbq sauce and brown sugar together and pour over ribs in crock  pot.  Cook ribs in crock pot for 7 hours on low.
Place cooked ribs on foil-lined cookie sheet and baste with bbq drippings left over from crock pot.
Broil ribs in the oven for 3 minutes then baste, do this 3 times for a total of about 9 or 10 minutes of being broiled.  The sauce crystalizes on the ribs, do not burn them!

Ashlee Macdonald

Kale Spinach Caesar Salad

1 bush of kale
1 bowl of spinach
Caesar dressing
1/2 bag garlic croutons
1/4 c almonds
1/4 c parmesan cheese
2 chicken breasts (cooked and diced)
salt
pepper

Cook and dice chicken breasts.  Rinse kale and spinach.  Dry spinach and place in bowl. Saute kale in skillet with a little bit of olive oil and salt and pepper for about 5 minutes until darker green.  Put chicken and kale in bowl.  Pour in desired amount of caesar dressing.  Food process the almonds, cheese, and croutons to make a fine crumble.  Right before serving top with crumble.

Communal yums

Roasted Pork Tenderloin with Raspberry Sauce

1/2 c olive oil
2 t rosemary
1 T minced garlic
1 t sea salt
1 1/2 t pepper
Pork tenderloin trimmed

Sauce:
You can buy Costco Fischer and Wieser's Roasted Raspberry Chipotle Sauce
or
1 T olive oil
1/2 c diced onion
2 t chipotle chiles (chopped)
2 pints raspberries
3/4 c sugar
1/2 t salt

Preheat oven to 425 degrees.  In a small bowl, whisk together first 5 ingredients.  Rub mixture all over tenderloins and roast uncovered on roasting pan until internal temperature is 155 degrees, which is about 20-30 minutes.  Remove the meat from oven and let stand for 10 minutes.

In a medium saucepan, heat oil over medium heat.  Add the onions and cook, stirring until soft and slightly caramelized, 4 minutes.  Add the garlic to the pan and saute for 1 minute.  Add the chipotle chiles and cook, stirring continuously, for 2 minute.  Add the raspberries and cook until soft, 2-3 minutes.  Add the vinegar and stir in deglaze the pan.  Add the sugar and salt and bring to a boil.  Reduce the heat to medium and simmer until thickened and reduced by half 8-10 minutes.  Remove from the heat and cool before serving.

Cowboy Beef Skillet

1 1/2 lbs beef sirloin steak (cut in thin strips)

2 slices of bacon (chopped)

1 onion (chopped)

1 red pepper (chopped)

1 can pinto beans (rinsed)

1 can butter beans (rinsed)

3/4 c bbq sauce

Cook steak strips in medium-high heat for 3 minutes or until no longer pin in the middle. Add bacon to skillet; cook on medium heat for 1 minute. Add onions and peppers; mix well. Cook 6 minutes or until bacon is done and vegetables are crisp-tender, stir occasionally. Stir in beans and bbq sauce; simmer on medium-low heat 5 minutes. Rreturn steak and any juices from plate to skillet; cook 1 to 2 minutes or until steak strips are done. Stir occasionally.

Kraft

Fish Tacos

2 (7 oz) white fish (cut into 3 strips)
1 t ground cumin
1 t paprika
1 t olive oil
1 c fresh corn kernels (or canned corn, drained)
2 small tomatoes (chopped roughly)
1 avocado (chopped)
1 lime (juiced)
sea salt
black pepper
1 small red chili (finely chopped)
1 t cilantro (finely chopped)
4 small soft wheat-tortilla wraps

In a shallow dish combine olive oil, paprika, and cumin and mix to a past. Add fish strips and turn gently to coat. Set aside while you prepare the salsa.
Combine corn, tomato with chili, lime juice and cilantro. Add chopped avocado, seasoning to taste, and mix gently.
Heat a frying pan to a medium high heat. Add fish ot pan and cook for 2-3 minutes. Then turn and cook a further 1-2 minutes.
Place fish in warm tortillas and top with salsa and serve with lemon wedges.

Racing Weight

Make Ahead Mash Potatoes

5 lbs baking potatoes

1/2 c butter (1 stick)

1 c sour cream

8 oz cream cheese

salt and pepper to taste

Scrub, peel, and rinse the potatoes, and cut them into 2" pieces. Place them in a large stockpot and cover with water. Boil until fork tender, approximately 18-20 minutes.

Drain the potatoes and add remaining ingredients. Mash and mix well. To thoroughly mix ingredients you may want to us a a hand stand mixer Taste and adjust amount of salt if necessary. Transfer mashed potatoes to a shallow baking dish and cover with foil. Potatoes can be kept warm in the oven at this point, refrigerated or frozen. Makes 10-12 servings.

Make ahead tip: These can be made several days ahead and kept in the refrigerator. Preheat the oven to 350 degrees and bake for 30-45 minutes or until hot.

Crystal Maleski

Buttercream Frosting

1/2 c solid vegetable shortening

1/2 c (1 stick) butter or margarine (softened)

1 t vanilla extract

4 c powdered sugar

2 T milk

In large bowl, cream shortening and butter with an electric mixer.

Add vanilla. Gradually add the powdered sugar until frosting appears dry.

Add milk and beat at until light and fluffy. Keep bowl covered with a damp

cloth until ready to use.

Keep refrigerated in an air tight container when not in use.

Icing can be stored up to 2 weeks, rewhip before using.

Makes 3 cups.

Wilton

Chicken & Broccoli Green Salad

1/2 stalk of broccoli (chopped)

1 c cooked chicken (diced)

1/2 c cheddar cheese (cubed)

1 c croutons

romaine hearts

creamy salad dressing

Ashlee Macdonald

BBQ Chicken Green Salad

1 c cooked chicken (cubed in bbq sauce) or shrimp

1/4 red onion (diced)

1/2 c corn

1/2 c black beans

tortilla strips

romaine lettuce

ranch dressing

Ashlee Macdonald

Turkey Bacon Swiss Green Salad

1 c cooked turkey (cubed)

4 slices of cooked bacon (crumbled)

1/3 c swiss cheese (cubed or crumbled)

romaine hearts

ranch dressing

Ashlee Macdonald

BLT + Egg Green Salad

2-3 hard boiled eggs (sliced)

2 roma tomatoes (diced)

3 slices of cooked bacon (crumbled)

romaine heart

ranch dressing

Ashlee Macdonald

Pea Green Salad

1 c frozen peas (cooked and cooled)

3 strips of bacon (cooked, cooled, crumbled)

6 mini carrots (grated)

1/4 red onion (diced)

romaine lettuce

blue cheese or ranch dressing

Ashlee Macdonald

Southwest Green Salad

1 can corn (drained)

1/3 c salsa

1 can black beans (drained)

1 small can sliced olives

1 avocado (diced)

romaine hearts

ranch dressing

top with tortilla chips

Ashlee Macdonald

Orange Chicken Green Salad

1 1/2 c chopped orange chicken

1/2 c chow mein noodles

1 can mandarin oranges (drained)

romaine hearts

Ashlee Macdonald

Chinese Chicken Salad

1 c chow mein noodles

1/2 c sliced almonds

1 c cooked chicken (small cubed)

romaine hearts

Asian Salad Dressing:

1 t garlic powder

1 t ginger powder

1/4 olive oil

1/4 seasame oil

1/4 white vinegar

1/4 c soy sauce

3 T honey

1/4 c water

Ashlee Macdonald

Blue Cheese Bacon Wedge

6 piece of bacon (cooked and crumbled)

1 red apple (diced)

1/3 c cheddar cheese

1/3 c diced walnuts

1 head iceberg lettuce (cut in 6 wedges)

blue cheese dressing

Ashlee Macdonald

Grape Green Salad

1 1/2 c red seedless grapes (halved)

1/2 c walnuts (toasted or candied)

1/2 c gorgonzola cheese

romaine hearts

raspberry vinaigrette

Ashlee Macdonald

Cherry Walnut Green Salad

3/4 c cherries (pitted & halved)

1/2 c walnut (candied or toasted - optional)

1/4 red onion

1 green apple

romaine hearts

raspberry vinaigrette

Ashlee Macdonald

Lemon Herb Roasted Salmon

4 (6 oz pieces) salmon (skinless)

1/4 c fresh squeezed lemon juice (divided)

1/2 T sugar

1 T fresh parsley (plus extra for garnish if desired)

1 T fresh thyme (plus extra for garnish if desired)

1 tsp lemon zest (plus extra for garnish if desired)

1 tsp oregano

1 tsp minced garlic

salt and pepper

Preheat oven to 400 degrees. Spray a shallow baking dish with cooking spray. Season both sides of the salmon with salt and pepper and place in baking dish. Drizzle with 2 Tbsp of lemon juice.

In a small bowl wisk together the sugar, remaining lemon juice, garlic, lemon zest, and herbs until sugar dissolves and set aside.

Roast salmon until almost done, about 13 min. Remove from oven and top with the herb mixture and return to oven until fork tender, about 2 more minutes. Garnish with fresh herbs and zest if desired.

Chalisa Campos

Pumpkin Cake Roll

CAKE:

3 eggs
1 cup sugar
2/3 cup canned or cooked pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts (optional)

Preheat oven to 350F. Line a 10x15 inch jelly roll pan with wax paper and grease paper. Set aside. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg and salt; add to egg-pumpkin mixture. Pour batter into pan; sprinkle with chopped nuts (if using.) Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise. Cool. Refrigerate or freeze.

FILLING:
1/4 cup butter or margarine, softened
12oz packages cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Whip butter and cream cheese together. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Wrap in plastic wrap until served.

Lion House

Vegetable Soup

2 small cans chicken broth

20 mini carrots chopped

1 leek (white part diced)

15 small asparagus spears (diced)

1 1/2 to 2 c roast beef (leftovers)

2 T olive oil

1 t rosemary

1 t parsley

1 t garlic salt

1 t salt

1 t pepper

Saute over medium heat carrots & asparagus in oil for 5 minutes. Then add the leek and saute for another 2 minutes. Add rosemary, parsley, garlic, salt, and pepper and let simmer on low for 2 minutes. Add chicken broth and roast beef and let simmer for 5 minutes. Turn off heat and let soup stand for 10 minutes with the lid on.

Ashlee Macdonald

German Chocolate Cake Frosting

4 egg yolks

1 c sugar

1/4 t salt

1 stick butter

1 1/2 c chopped pecans

2 c coconut

1 c heavy cream

1 t vanilla

1 t maple syrup

Beat sugar and salt into eggs. Melt butter in saucepan over low heat. Gradually add egg mixture and continue stirring, do not let egg scramble. Add heavy cream, then turn up to medium heat. Cook until thicken. Remove from heat and add maple syrup and vanilla. Let mixture completely cool then add coconut and pecans.

Susanne Nelson

Strawberry Ice Cream

3 heaping cups strawberries

1/4 t salt

1/3 c sugar

2 large eggs

1 1/2 c half and half

1/2 c heavy cream

1 t vanilla extract

Puree the strawberries with the salt in a food processor or blender. There should be about 2 cups of puree. Set aside.

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.

Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the strawberry puree, cream, and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Makes about 5 cups

Bruce Weinstein

Chocolate Ice Cream

1 c sugar

3 large eggs

1 c cocoa powder

1 1/2 c milk

1 c heavy cream

1 T vanilla extract

Place the sugar, eggs, and cocoa in a food processor and blend until smooth.

Bring the milk to a boil in a heavy medium saucepan. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture to boil or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through the strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.

Makes about 1 quart

VARIATIONS

Chocolate Banana Chip Ice Cream

Add 1/2 c chopped dried banana chips to the machine when the ice cream is semifrozen. Allow the machine to mix the chips. Proceed with the recipe as directed.

Chocolate Brittle Ice Cream

Add 1/2 c chopped peanut brittle to the machine when the ice cream is semifrozen. Allow the machine to mix in the candy. Proceed with the recipe as directed.

Chocolate Candy Bar or Cookie Ice Cream

Add 2 chopped candy bars or 1 c of chopped cookie of your choice to the machine when the ice cream is semifrozen. Allow the machine to mix the candy. Proceed with the recipe as directed.

Chocolate Cheesecake Ice Cream

Stir in 1/2 c no-bake cheesecake powder mix along with the cream and vanilla. Optional: add 1 cup crumbled cheesecake to the machine when the ice cream is semifrozen. Allow the machine to mix the cake in. Proceed with the recipe as directed.

Chocolate Marshmellow Nut Ice Cream

Add 1/2 c mini-marshmallows and 1/2 c chopped toasted almonds or nut of your choice to the machine when the ice cream is semifrozen. Allow the machine to mix in the marshmallows and nuts. Proceed with the recipe as directed.

German Chocolate Ice Cream

Add 1/2 c shredded sweetened coconut to the machine when the ice cream is semifrozen. Allow the machine to mix in the coconut. Proceed with the recipe as directed. Swirl in 1/2 c caramel sauce into the finished ice cream. Take care not to over-swirl or the carmel will "melt" into the ice cream. Streaks of caramel should be visible.

Bruce Weinstein

Cheesecake Ice Cream

1 c sugar

4 oz cream cheese (room temperature)

1 large egg

1/2 t vanilla extract

3/4 c milk

2 t grated fresh lemon or orange zest

1 1/2 c heavy cream

3 graham crackers (crumbled)

Beat the sugar and the cream cheese together until smooth and creamy. Beat in egg and vanilla and set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat.

Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Removed from the heat and pour the hot cheese custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the lemon zest and cream. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturers instructions. Adding the crumbled graham crackers to the machine when the ice cream is semi-frozen. Allow the machine to mix in the crackers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Makes about 1 quart.

VARIATIONS

Cherry Cheesecake Ice Cream

Gently swirl in 3/4 c canned cherry pie filling into the finished ice cream. Be careful not to over swirl or the cherries will "melt" into the ice cream. Streaks of cherry "sauce" should be visible.

Mint Chocolate Chip Cheesecake Ice Cream

Omit the lemon zest, substitute peppermint extract for the vanilla extract. Add 1/2 c miniature chocolate chips to the machine when the ice cream is semi frozen. Allow the machine to mix in the chips. Proceed with the recipe as directed.

Oreo Cheesecake Ice Cream

Omit the lemon zest, substitute crumbled Oreos for the graham crackers. Proceed with the recipe as directed.

White Chocolate Cheesecake Ice Cream

Omit the lemon zest. Add 1/2 c melted white chocolate to the custard along with the vanilla. Proceed with the recipe as directed.

Bruce Weinstein

Bottled Salsa

20-25 pint wide mouth glass jars

14 quarts or 1/2 box of peeled, quartered tomatoes

6 lg green peppers

4 yellow chili peppers

3 green jalapeno peppers

4 long red bell peppers

3 anaheim peppers

4 medium onions

1 bunch of celery (optional)

2T garlic powder

1/2 t paperika

1/2 c sugar

1 t pepper

1/4 c salt

1 c vinegar

2t ground cumin (optional)

fresh cilantro to taste (optional)

Wash glass jars and dry. Check tops of jars for any chips in the glass. Do not use any jars that have chips in the glass, because they won't seal.

Always buy new lids. Boil lids at least 5 minutes then leave in hot water until you put it on jars.

Chop all your vegetables. Simmer in big deep cooking pot. Add sugar and spices and simmer for 5 minutes. After mixture is warm turn down heat so it doesn't keep processing the mixture.

Keep on low or warm.

Fill up steamer with water and put on medium high.

Fill jars with salsa mixture to line (so leave a little room up top), and place on steamer. Place lid and ring on and seal. Fill up steamer with jars and process for 45 minutes. Check steam on the side and make sure there is a steady flow of steam and no whistling. You might need to turn down your burner to medium if there is too much steam. Remove jars from heat and let stand after the 45 minute processing time is up.

Susanne Nelson

Meat Loaf

2 lbs ground chuck

1/2 c chopped green pepper

1/2 c chopped onion

1 1/2 t salt

1 c bread crumbs

1 egg

1 pkg (7/8oz) brown gravy mix

1 c milk

Mix all ingredients. Shape into a loaf. Place in crock pot on high for 2 hours, then on low for 2 hours.

Kenny Parcell

Shirley Mangum

Eclair Cake

1 1/2 cubes margarine

1 1/2 c water

1 1/2 c flour

6 eggs

1 (8 oz) cream cheese

3 T milk

2 small pkg chocolate pudding mix (or your flavor choice)

3 c milk

1 pkg redi whip

In a large saucepan bring water and margarine to a boil. Take off heat and gradually add flour. Than add eggs one at a time, beating a little after each one. SPread on a large greased cookie sheet. Leave one inch around the edges because it will spread while baking. Bake at 400 degrees for 20 minutes or until golden brown. Let cool completely.

Mix together cream cheese and 3 T milk. Set aside. Mix the milk and pudding together. Fold half the cream cheese. Pour pudding on cool crust. Then spread coolwhip over the top of the pudding mixture. Keep refrigerated.

Kaye Macdonald

Strawberry Dessert

1 c chopped nuts

2 c flour

1/2 c brown sugar

1 c butter (melted)

Mix and press in 9x13" pan.

Bake 15 minutes at 400 degrees. Cool and crumble it up.

2 pkg dream whip whipped

1 c powdered sugar

1 (8 oz) pkg cream cheese

Mix and spread over crust.

Cook 2 pkg danish dessert. While hot stir in 3 - 10oz pkg frozen strawberries. Spoon over cream cheese mixture and refrigerate.

Kaye Macdonald

Gram's Best Brown Sugar Cake

1 pkg yellow cake mix

1 pkg jello- vanilla flavor instant pudding

4 eggs

2/3 c sour cream

2/3 c water

1/2 c oil

1 c packed brown sugar

1 c chopped pecans

2 t powdered sugar

Heat oven to 350 degrees. Beat first 6 ingredients with mixture 3 minutes or until well blended. Add brown sugar and nuts; mix well.

Pour in 12 cup fluted tube pan on 10 inch tube pan sprayed with cooking spray. Sprinkle pan with combined 2 T sugar and 1/4 t ground cinnamon.

Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving.

Kraft Foods

Potato Casserole

1-2 lb bag of shredded potatoes (Ore-Ida) defrosted

1 pint sour cream

2 cans cream of chicken soup

1/2 c butter (melted)

1/3 c green onions (chopped)

2 c cheddar cheese (grated)

1 t salt

1 t pepper

2 c corn flakes (crushed)

Mix all ingredients together except the potatoes and cornflakes. Then gently fold the potatoes into the mixture. Place in 9x13 pan. Top with crushed cornflakes mixed with 2 T melted butter.

Bake at 350 degrees for 45 minutes.

Fresh Apple Pie Filling

Measure all ingredients in a zip lock bag.

1/2 c sugar

1/4 t salt

2 T flour

1 t cinnamon

6 apples (peel & slice into same ziplock bag)

Can be frozen for up to 6 weeks. When ready to use, place in unbaked pastry shell. Place pie on a baking sheet to prevent liquids from spilling onto oven floor when baking.

Bake at 425 degrees for 15 minutes, turn down heat to 350 degrees and bake for 30-35 minutes.

Kristi Belliston