Chocolate sour cream Cake

CHOCOLATE SOUR CREAM CAKE
Tiffany Wellman

1 ¾ C. all-purpose flour
1 ¾ C. sugar
¾ C. Hershey’s cocoa
1 ½ tsp baking soda
1 tsp salt
2/3 C. butter or margarine, softened
2 C. dairy sour cream
2 eggs
1 tsp vanilla
Fudge Frosting (recipe below)

Pre-heat oven to 350°. Grease and flour 13x9x2 inch pan. In large mixing bowl combine flour, sugar, cocoa, baking soda and salt. Blend in butter, sour cream, eggs and vanilla. Beat 3 minutes on medium speed. Pour batter into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with Fudge Frosting.

Fudge Frosting:
3 tbsp butter or margarine
1/3 C. Hershey’s cocoa
1 1/3 C. confectioner’s sugar
2-3 tbsp milk
½ tsp. vanilla

In small saucepan over low heat, melt butter. Add cocoa; cook, stirring constantly, just until mixture befins to boil. Pour mixture into small mixing bowl; cool completely. To cocoa mixture, add confectioner’s sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Makes about 1 cup frosting.

Elegant Salad

ELEGANT SALAD
Laura Denney

1 bunch broccoli
1 C. chopped celery
Small bunch green onions, chopped
½ lb. bacon, crumbled (I like to use turkey bacon)
2 C. yellow raisins
1 C. red grapes
1 C. shredded cheddar cheese
1 C. slivered almonds

Dressing:
1 C. mayonnaise
1/3 C. sugar
1 tbsp vinegar

Chop vegetables and mix together. Before serving mix dressing and toss together with other ingredients. (I don’t usually use all the dressing and I like fresh ground black pepper on top.)

Red Potato Salad with Sour Cream & Dill

RED POTATO SALAD WITH SOUR CREAM & DILL
Regina Adams
(printed from about.com Southern food)

2 lbs. small red potatoes, scrubbed
3-4 eggs, hard-cooked & diced
2 ribs celery, diced
½ C. diced red onion
4 green onions, thinly sliced
2 tbsp diced dill pickle
¾ C. mayonnaise
¼ C. sour cream
1 tbsp tarragon vinegar
1 tsp Dijon mustard
1 tbsp freeze dried or fresh dill, or about 2 tsp dried dill
½ tsp salt
1/8 tsp pepper

Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for 10-12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly. In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste. Serves 6

Summer Fruit Salad

SUMMER FRUIT SALAD
(from cooks.com) Lisa Dayley

1 Dole fresh pinapple
2 Dole oranges, peeled, sliced
2 Dole bananas, peeled, sliced
1 C. halved Dole strawberries
1 C seedless green Dole grapes
Strawberry-Banana yogurt dressing (recipe below)
Orange-Banana yogurt dressing (recipe below)

Cut pineapple in half lengthwise through crown. Remove fruit with curved knife, leaving shells intact. Trim off core and cut fruit into chunks. In large bowl, combine pineapple, oranges, bananas, strawberries and grapes. Spoon into pineapple shells. Serve with your choice of dressing.

Strawberry-Banana Yogurt Dressing:
6 Dole strawberries, halved
1 ripe Dole banana, peeled
1 carton (8 oz.) vanilla yogurt
1 tbsp brown sugar or honey

In blender or food processor, combine all ingredients and blend until smooth.

Orange-Banana Yogurt Dressing:
1 Dole orange
1 ripe Dole banana, peeled
1 carton (8 oz.) vanilla yogurt
1 tbsp brown sugar or honey

Grate peel from ½ orange. Juice orange (1/3 C.). In blender or food processor, combine orange peel and juice with remaining ingredients. Blend until smooth.

Broccoli Tortellini Salad

BROCCOLI TORTELLINI SALAD
Adria Higginson

1 (7 oz.) package cheese tortellini
1 cup broccoli florets
1 (6 oz.) jar artichoke hearts, undrained
2 green onions, chopped
Grated parmesan cheese
½ C. fresh parsley
½ tsp garlic powder
¼ tsp dried basil
Cherry tomatoes
Sliced ripe olives

Cook tortellini according to package directions. Drain and rinse with cold water. In large bowl, combine all ingredients except cherry tomatoes, olives & parmesan cheese. Cover. Refrigerate 4 to 6 hours to blend flavors. Just before serving add tomatoes & mix lightly. Garnish with olives. Sprinkle with parmesan cheese. Tip: To make a day ahead, also omit broccoli & add with tomatoes just before garnishing and serving.

Santa Fe Black Bean & Corn Salad

MARY CRAFT’S SANTA FE BLACK BEAN & CORN SALAD
ShaRee Fotheringham

4 C. cooked black beans (soaked & cooked beans best, could use canned)
2 C. frozen corn
1 lg. jicama, peeled & diced
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, thinly sliced (I use about ½ onion)
1 pint grape tomatoes, cut in halves

Salad dressing:
¼ C. red wine vinegar
¼ C. lime juice
½ C. canola oil
1 tsp ground cumin
½ C. cilantro, chopped
¼ tsp cayenne pepper (I didn’t use)
Salt and pepper to taste

Combine salad ingredients in large bowl. Combine dressing ingredients, except oil, in food processor/blender. With blades running, gradually add oil to emulsify. Pour dressing over vegetables and toss. Refrigerate overnight (or at least 4 hours) to blend flavors. Place in serving bowl or tray and garnish with fresh cilantro and lime twists.

Melon Salad

MELON SALAD
Vickie Allen

Chunks of watermelon
Chunks of cantaloupe
English cucumber slices
Any citrus (like orange or grapefruit)
Juice of lime

Colossal Picnic Sandwich

COLOSSAL PICNIC SANDWICH
Margie Pierce

Slice a French bread loaf lengthwise (like a giant hoagie bun). Open loaf and spread with ranch dressing. Use your favorite sandwich fillings.

Some suggestions are:
Sandwich meats, cheeses, red onion, banana peppers, green peppers, sliced olives, sliced mushrooms, sliced cucumbers, lettuce, tomato, sprouts, and anything else your family likes!

Cut into 2-3 inch sections and serve

Zucchini Parmesan Crisps

Zucchini Parmesan Crisps
Lynda Roskelley


cooking spray
2 med. zucchini
1 T. olive oil
¼ c. freshly grated parmesan
¼ cup plain dry bread crumbs
1/8 t. salt
fresh ground pepper

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Slice the zucchini ito 1/3 inch think rounds. In a med. bowl toss the zucchini with the oil. In a small bowl, combine the parmesan, bread crumbs, salt and a few turns of pepper. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Zucchini Bread

Zucchini Bread
Mary Jane Fuller

3 eggs
2 c. sugar
1c. oil
1 t. vanilla
1 t. cinnamon
½ t. salt
1 t. soda
1/4 t. baking powder
¾ c. coconut
2 c zucchini
3 c flour
1 c nuts (optional)

Beat eggs, add remaining ingredients Bake at 350 degrees for 1 hour. (2 loaves)

Spagehetti Sauce

Spaghetti Sauce
Laura Denney

In a large sauce pan sauté in olive oil, 2 cloves garlic, chopped and 1 onion, chopped til tender.

Add:
28 oz can diced Italian tomatoes (if I double I sometimes do ½ fresh tomatoes and ½ canned)
1 ½ cups water
6 oz. tomato paste
¼ cup brown sugar
2 t. beef bouillion
1 t. dried oregano
½ t. salt
½ t. dried basil
black pepper
1 or 2 bay leafs

bring to a boil then reduce heat and simmer uncovered 1 ½ hours. Stir. The sauce thickens as it cooks but I still like to use an immersion blender just a little bit at the end to thicken it more and take out the big chunks. Can also pour some of it into a blender and puree then add it back to the pot and mix together. Make sure to discard the bay leaf before using a blender or serving.

Serve over fresh pasta and fresh basil and parm cheese. Once cooled in the fridge the sauce freezes really well.

Greek Cherry Tomato Salad

Greek Cherry Tomato Salad
Sharee Fotheringham

2 pints cherry tomatoes, quartered
salt
½ t. sugar
2 med. garlic cloves, minced or pressed
½ t. dried oregano
1 med. shallot, minced
1 T. red wine vinegar
2 T. extra-virgin olive oil
Ground black pepper
1 small cucumber, peeled, seeded and cut into ½ inch die
½ cup chopped pitted kalamata olives
4 ounces feta cheese, crumbled
3 T. chopped fresh parsley leaves

Toss tomatoes, ¼ t. salt and sugar in med. bowl. Let stand for 30 min. Transfer tomatoes to sald spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds. Stir to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.

Bring ½ c tomato liquid, (discard extra) garlic, oregano, shallot and vinegar to simmer in small saucepan over med. heat. Simmer until reduced to 3 T., 6 to 8 min. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combned. Taste and season with up to 1/8 t. table salt.

Add cucumber, olives, feta, dressing and parsley to bowl with tomatoes, toss gently and serve.

Zucchini Sheet Cake

Zucchini Sheet Cake
Lesa Mecham

2 C. sugar
1 t. salt
1 t. baking soda
3 eggs
½ c milk
1 c oil
2 c. flour
¼ t. baking powder
2 c. peeled, grated zucchini
¼ c. cocoa

combine all ingredients and mix well. Pour into a sheet pan. Bake at 350 degrees for 20 minutes. Allow to cool. Frost with chocolate frosting.

Chilled Zucchini Soup

Chilled Zucchini Soup
Marianne Gourley

2 c. chicken broth
2 large onions, chopped
3 med. zucchini sliced
¼ t. salt
1c. mayo
1 t. fresh lemon juice
half and half (opt.)
lemon slices

Combine the broth, onions, zucchini, garlic and salt in a large saucepan and bring to a boil. Cook the vegetables for 5 to 8 minutes, or until tender. Let cool to room temp. then transfer the mixture to a food processor. Add mayo and lemon juice, and process until smooth. Refrigerate over-night. Thin with a little half and half if necessary. Serve cold, with lemon slices.

Zucchini Pancakes

Zucchini Pancakes
Marianne Gourley

1 ½ c. zucchini grated
½ c. flour
¼ to ½ c. parmesan cheese
2 eggs
1 sprinkle of garlic- a little goes a long ways.
½ t. dried oregano (opt.)
salt and pepper
2 T. chopped onion
2 T. butter and olive oil

Grate zucchini, add 2 eggs, then add flour, onions, spices and cheese. In a fry pan melt butter and olive oil and make pancake size mounds and fry. Serve plain or with sour cream.

Italian Zucchini Bake

Italian Zucchini Bake
Adria Higginson

2 T. vegetable lil
1 ½ lbs zucchini, cut into ¼ inch cubes (5 cups)
1 cup sliced green onion
1 clove garlic, pressed
1 ½ cups stewed tomatoes
1 tsp. dried basil
½ t. dried oregano leaves
½ t. paprika
1 cup cooked rice
2 cups grated sharp cheddar cheese

Preheat oven to 350 degrees. Heat oil in a 12 inch skillet over medium heat. Stir in zucchini, onions, and garlic; cover and cook for 5 minutes. Remove from heat and mix in tomatoes, garlic salt, basil, oregano, paprika, rice and 1 cup cheese. Spoon mixture into a shallow 1 ½ quart baking dish and sprinkle with remaining 1 cup cheese. Bake uncovered for 25 minutes.

Authentic Red Sauce

Authentic Red Sauce
Vickie Allen

Tomatoes, (raw, skins slipped) 2-3 big bowls in large heavy pan
2-3 cups olive oil
2-4 large chopped onion
1-3 bunches of fresh basil
2-4 T. salt (I prefer sea salt) add salt to taste as it cooks

Method:
Saute onions in olive oil till transparent. Add tomatoes and some of the salt, and cook down for several hours on med high heat, stirring fairly often, until sauce becomes thick. Add basil after the tomatoes have started to break down during cooking. When it becomes very dark red and thick, taste and determine if it needs more salt, if it does add and let it cook a little more. This is quite a messy process, I spread dish towels on the floor in front of the pan while cooking because when it thickens it bubbles and splatters everywhere. You can cover pan with a loose lid, but it takes twice as long to cook!
You can now bottle this sauce add clean lid and pressure cook or water bath to seal.

You can also make a quick version of this sauce with bottled or canned tomatoes.
1-2 bottles of tomatoes
1/3 c olive oil
½ onion chopped
few leaves of fresh basil
salt to taste
cook down 20-30 minutes, serve over pasta with parmesan cheese and pesto.

Corn, Avocado and Tomato Salad

Corn Avocado and Tomato Salad
Tiffany Wellman

2 T. olive oil
1 T. fresh lime juice
¼ cup cilantro
¼ t. salt
¼ t. fresh ground pepper
21/2 cups fresh corn kernals (about 5 ears)
11/2 cups diced avocado
1 pint cherry tomatoes, quartered
½ cup finely diced red onion.

In a large bowl, whisk oil, lime juice, cilantro, salt and pepper. Add the corn, avocado, tomatoes, and onion and toss to mix.



Chocolate Chip Zucchini Cookies
Nicki Christensen

1 egg
½ c. butter, soft
½ c. brown sugar
1 T. vanilla
1/3 c. honey
1 c. zucchini, shredded
1 c. flour
1c. whole wheat flour
½ t. baking soda
¼ t. salt
¼ t. cinnamon
12 oz. choc. chips

combine ingredients. Bake at 350 degrees for 12-15 minutes.

Zucchini Biscuits

Zucchini Biscuits

3 C flour
½ cup sugar
1 tsp salt
1 tablespoon baking powder
1 tsp cinnamon
1 cube butter
1 cup zucchini milk (instructions below)
½ cup raisins (optional)

measure all dry ingredients into a bowl and whisk to mix well. Cut margarine into flour mixture. Add zucchini milk and mix wtith a fork to moisten dry ingredients. Let stand for about three minutes. Add raisins with hand. Gather dough into a ball and turn out onto table to knead. Knead about 10 times and roll out 1 inch thick. Cut into squares or rounds. Bake at 400 degrees for 12 min. Glaze

Glaze: Mix 2 T. butter, ½ c. powdered sugar and ½ t. vanilla

Luscious Lemon Bars

Luscious Lemon Bars
Jeanne Anderson

Crust:

1 Cup soft butter (can use margarine, but I like real butter the best)
½ Cup sugar
2 Cups flour
Dash salt

Combine the above ingredients and mix well. Press mixture into a 9” x 13”
cake pan. Bake at 350 degrees until lightly browned. Remove from oven.


Filling:

4 eggs beaten
2 Cups sugar
¼ Cup flour
6 TBSP lemon juice

Combine the above ingredients and pour onto the slightly cooled crust. Bake
at 350 degrees for 25 minutes, or until the filling looks set. Cool and
sprinkle with powdered sugar. When fully cooled, cut into 24 squares.

Best-Ever Lemon Meringue Pie

Best-Ever Lemon Meringue Pie

Mary Ann Gourley

1 ½ c sugar
½ tsp salt
1/3 c water
½ c lemon juice
1 tsp lemon rind
½ c sugar
1 ½ c water
½ c cornstarch
4 eggs separated
3 Tbls butter
¼ tsp salt
1 baked 9 inch pie shell

Combine 1 ½ c water and ½ tsp salt in saucepan. Heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat. Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly until it bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.
Combine egg whites and ¼ tsp salt in bowl; beat until frothy. Gradually add ½ c sugar, beating until glossy peaks form. Stir 2 round Tbls of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly. Bake in 325 oven 15 minutes or until lightly browned. Makes 6-8 serving

Best-Ever Lemon Meringue Pie

Best-Ever Lemon Meringue Pie
Mary Ann Gourley

1 ½ c sugar
½ tsp salt
1/3 c water
½ c lemon juice
1 tsp lemon rind
½ c sugar
1 ½ c water
½ c cornstarch
4 eggs separated
3 Tbls butter
¼ tsp salt
1 baked 9 inch pie shell

Combine 1 ½ c water and ½ tsp salt in saucepan. Heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat. Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly until it bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.
Combine egg whites and ¼ tsp salt in bowl; beat until frothy. Gradually add ½ c sugar, beating until glossy peaks form. Stir 2 round Tbls of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly. Bake in 325 oven 15 minutes or until lightly browned. Makes 6-8 serving

Lemon Pudding Cake

Lemon Pudding Cake
Mary Ann Gourley

4 eggs separated
1/3 c. lemon juice
1 tsp grated lemon rind
1 T. melted butter
1 ½ c sugar
½ c flour
½ tsp salt
1 ½ c milk

Beat together egg yolks, lemon juice, rind and butter in bowl with beaters until thick and lemon-colored. Combine sugar, flour and salt. Add dry ingredients alternately with milk, beating well after each addition. Beat egg whites until stiff. Blend into yolk mixture on low speed of electric mixer. Pour mixture into 8-inch square baking dish. Set in a pan of hot water. Bake in 350 oven 45 mins or until golden. Cut into squared. Makes 6-9 servings.

Pink Princess Cake

Pink Princess Cake
Laura Denney


Buttermilk White Cake:

4 eggs whites (let stand 30 mins)
2 C flour
1 ½ C sugar
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
1 C buttermilk
½ C shortening
2 tsp vanilla


Combine flour, sugar, baking powder, salt and baking soda. Add buttermilk, shortening and vanilla. Beat on low until combined them beat on medium for 2 mins., scraping bowl. Add egg whites and beat another 2 mins. (the batter looks a little curdled).

Spread in 2 9-inch round greased and floured pans. Bake 350 for 25 mins. or until top springs back when lightly touched. Cool 10 mins. Remove from pans and cool completely.

Strawberry Cream Cheese Frosting:

8 oz. pkg cream cheese (softened)
1 C butter soft
4-5 C powdered sugar
1 tsp vanilla
½ C crushed strawberries

Cream butter and cream cheese. Add 4 C powdered sugar and vanilla. Mix in strawberries then add more powdered sugar as needed.

Heavenly Lemon Angel Cake

Heavenly Lemon Angel Cake
Lisa Dayley


1 pkg. angel food cake mix
1-2 lemons
2 C powdered sugar
2 C thawed, fat-free frozen whipped topping
1 pkg. (10 oz.) frozen raspberries in syrup, thawed

Preheat oven to 350. Prepare cake mix according to pkg. directions. Pour batter into ungreased rectangular pan, spreading evenly. Bake on center rack in oven 35-45 mins., or until top of cake is golden brown, cracked and firm to the touch. Do not underbake. Remove from oven. Using oven mitts, carefully invert pan onto cooling rack, and cool completely. Do not remove cake from pan. Turn pan upright; poke holes in cake about 1-1/2 inches deep and ½ inches apart with large fork. Zest one lemon to measure 1 Tbls. zest. Juice lemons to measure ¼ cup juice. In small bowl, combine powdered sugar, lemon juice and zest, whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 mins.,or, until glaze is set. Cut into squares. Garnish each serving with whipped topping. Top with raspberries. Serves 15

Heavenly Lemon Angel Cake

Heavenly Lemon Angel Cake
Lisa Dayley


1 pkg. angel food cake mix
1-2 lemons
2 C powdered sugar
2 C thawed, fat-free frozen whipped topping
1 pkg. (10 oz.) frozen raspberries in syrup, thawed

Preheat oven to 350. Prepare cake mix according to pkg. directions. Pour batter into ungreased rectangular pan, spreading evenly. Bake on center rack in oven 35-45 mins., or until top of cake is golden brown, cracked and firm to the touch. Do not underbake. Remove from oven. Using oven mitts, carefully invert pan onto cooling rack, and cool completely. Do not remove cake from pan. Turn pan upright; poke holes in cake about 1-1/2 inches deep and ½ inches apart with large fork. Zest one lemon to measure 1 Tbls. zest. Juice lemons to measure ¼ cup juice. In small bowl, combine powdered sugar, lemon juice and zest, whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 mins.,or, until glaze is set. Cut into squares. Garnish each serving with whipped topping. Top with raspberries. Serves 15

Lemon Chicken

Lemon Chicken Italiano
Kim Poulson

6 boneless, skinless chicken breasts
½ c. flour
7 Tbl. butter, divided
1 Tbl. olive oil
Salt and pepper to taste
2 C. marinara sauce of your choice
4 Tbls. chopped onion
2 Tbls. fresh lemon juice
2 Tbls. chopped fresh parsley

Pound chicken breasts between sheets of waxed paper or plastic wrap until flattened. Put flour and chicken a plastic bag and shake to coat chicken. Melt 3 Tbls. of the butter and the 1 Tbls. oil in a large skillet. Place chicken in skillet and cook over medium-high heat for about 5 min. per side. When cooked through, sprinkle with salt and pepper to taste. Place marinara sauce in the bottom of an oven-proof serving dish; top with chicken. Place chicken in a 250-degree oven to keep warm while preparing the lemon sauce.

To make lemon sauce, melt remaining 4 tbls. butter in the same skillet, scraping up brown bits from pan. Add onion and sauté until tender. Remove from heat. Add lemon juice and parsley. Pour hot sauce over chicken and serve. Makes 6 servings.

Fresh Strawberry Muffins

Fresh Strawberry Muffins
Lesa Mecham


1 ½ c. chopped fresh strawberries
½ c white sugar
¼ c white sugar
¼ c butter, softened
2 eggs
1 tsp. vanilla
1 ¾ c. all-purpose flour
½ tsp. baking soda

In a small bowl, combine the strawberries and ½ c. of sugar. Set aside for 1 hr. Drain, reserve liquid and berries separately. Preheat the oven to 425. Grease a 12 c. muffin tin, or line with paper liners. In a medium bowl, cream together the butter and the ¼ c. sugar until light and fluffy. Beat in eggs one at a time, and then stir in vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in berries. Spoon batter into prepared muffin cups. Bake for 18-20 mins. in the preheated oven, or until the tops spring back when lightly touched., Cool in pan on a wire rack.

Strawberry Cake

Strawberry Cake Dessert
Rebecca Wood


White sour cream cake mix.

Bake as the directed in 12x17 pan 1 inch deep. Cool.

Mix 8 oz. softened cream cheese and 2 c. powdered sugar.

Whip 1 pint heavy whipping cream and fold into cream cheese mixture.

Spread over cake.

4 c. strawberries (sliced). Make Danish Dessert.

Add strawberries and spread strawberry Danish on top.

Lemon Meltaways

Lemon Meltaways
Adria Higginson

Cookies:

1 ¼ c. flour
½ c. cornstarch
1/3 c powdered sugar
3/4 c. butter, softened
1 tsp. grated lemon peel
1 Tbs. lemon juice

Frosting:

¾ c. powdered sugar
¼ c. butter, softened
1 tsp. grated lemon peel
1 tsp. lemon juice

In a large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2-3 mins.) Divide dough in half. Shape each half into 8x1-inch roll. Wrap in plastic food wrap. Refrigerate until firm (1-2 hrs). Preheat oven to 350. With sharp knife, cut each half into ¼ -inch slices. Place 2 inches apart on cookie sheet. Bake for 8-12 mins. or until set. (Cookies will not brown). Cool completely. In small mixer bowl combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy (1-2-mins.). Frost cooled cookies. Makes 4 dozen small cookies.

Lemon Rice

Lemon Rice Debbie Bates


1 cup uncooked rice
½ tsp. salt
1 ¾ cup boiling water
¼ cup butter
Juice and peel of ½ lemon
¾ cup heavy cream (warmed)


Add rice to boiling water with salt. Cook until done. Sauté peel of lemon in butter a few minutes. Remove peel. Add butter to cooked rice and toss in lemon juice. Add warmed cream, folding gently. Place in oven at 250 degrees until serving time. Serves 6

Garlic Lemon Potatoes

Garlic Lemon Potatoes
ShaRee Fotheringham


1 T. veg. oil
1 T. unsalted butter
2 lbs. Yukon Gold potatoes
(peeled and cut into 8 wedges each)
1 T. extra virgin olive oil
2 T. lemon juice
1 T. grated lemon zest
2 T. minced fresh oregano leaves
1 tsp. salt
½ tsp. pepper
2 T. minced fresh parsley leaves

Heat vegetable oil and butter in 12-inch non-stick skillet over medium-high heat. Add potatoes in a single layer; cook to golden brown on first side about 6 mins. Turn potatoes to second side and cook to golden brown about 5 mins. Reduce heat, cover tightly, cook until potatoes are tender about 5 mins.

While potatoes cook, combine garlic, olive oil, lemon juice and zest, and oregano in small bowl, When potatoes are tender, add garlic-lemon mixture, salt and pepper; stir carefully so as not to break potato wedges to distribute. Cook, uncovered, until seasoning mixture is heated through and fragrant, 1-2 mins. Sprinkle potatoes with parsley, stir gently to distribute. Serve immediately.

Lemon Butter Cookies

Lemon Butter Cookies
Melanie Cummins

1# butter
1 C powdered sugar
1 ¼ C cornstarch
2 C flour

Cream butter and powdered sugar together. Once creamed, add cornstarch and flour and mix until mixed. Bake at 350 for 10-12 mins. Or until golden on edges.

Glaze:

2 C powdered sugar
Juice from 1 fresh-squeezed lemon (abt 1/3 C)
Zest of one lemon

Mix powdered sugar and lemon juice until syrupy consistency, add zest and drizzle over cooled cookies.

Blueberry-Lemon Tea Bread

Blueberry-Lemon Tea Bread
Margie Pierce

½ C butter (softened)
1 C sugar
2 C flour
2 tsp. baking powder
½ tsp. salt
2 large eggs
½ C milk
1 ½ C blueberries

Lemon Glaze:

1/3 C sugar
1/8 C powdered sugar
¼ C fresh lemon juice

Preheat oven to 350 F. Grease and flour 9x5 loaf pan. In medium bowl combine flour, baking powder and salt, set aside. In large bowl, with mixer at low speed, beat butter and sugar just until blended. Increase speed to medium; beat until light and fluffy, about 5 min. Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula. Alternately ad flour mixture and milk, mixing just until blended. Gently stir in blueberries. Spoon batter into loaf pan. Bake loaf 1 hour and 5 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan. With a basting brush, apply glaze to the top of loaf, letting it sink in. This may be done several times. Or…use a skewer to make holes in the loaf and drizzle with the glaze, allowing it to sink into the holes. Let cool completely before slicing Approx. 16 servings.

Lemonade Dressing & Spinach Salad

Lemonade Dressing & Spinach Salad
Kae Rasmussen

1/3 C vegetable oil
1/3 C sugar
1 tsp. dry mustard
Zest of one lemon
Juice of 1 ½ lemons

Salad

1 pkg. spinach
Add: caramelized nuts, strawberries and apple chopped

Turtle Cheesecake

Turtle Cheesecake
Laura Denney

1 ¾ cups chocolate graham cracker crumbs (about 1 package)
1/3 cup melted butter
3 (8 oz) packages of cream cheese, softened
1 (14 oz) can sweetened condensed milk
½ cup sugar
3 eggs
3 Tbsp lime juice ( I use the juice from one fresh lime)
1 Tbsp vanilla extract
1 ½ cup chocolate chips
2 Tbsp chocolate syrup
2 Tbsp caramel sauce
½ cup chopped pecans
¼ cup mini chocolate chips

Grease 9” or 10” spring form pan. Combine graham cracker crumbs and melted butter and press on bottom and 1” up sides of pan to make crust.

Beat cream cheese and condensed milk in mixer until smooth. Add sugar, eggs, lime juice and vanilla. Beat until combined.

Microwave chocolate chips 1-2 minutes until chocolate is just melting. Mix two cups of cheesecake batter into chocolate to make the chocolate cheesecake batter.

Fill crust alternating between white and chocolate cheesecake, starting and ending with white.

Bake 300* for 70-75 minutes. Run the knife around the edge and then cool completely.

Drool chocolate and caramel over the top. Sprinkle with pecans and mini chocolate chips.

Refrigerate several hours or overnight before removing sides of pan.

Mini Cheese Cakes

Mini Cheese Cakes
Marianne Gourley

2 8oz pkg. cream cheese
2 eggs
¾ c sugar
1 tsp vanilla

Mix together until creamy. Then in cup cake tin place cup cake liners and place a vanilla wafer in the bottom of each cup. Spoon a scoop of mixture in the cups half full and bake at 350* for 15 minutes.

In the mean time, combine:
1 c sour cream
¼ c sugar
1 tsp vanilla
Stir until combined and place a scoop of sour cream on each cup. Then return to the oven to bake for another 5 minutes.
When cool, top with cherry pie filling and serve cold.

"Hershey Kisses" shaped Rice Crispy Treats

Rice Crispy Treats
Marianne Gourley

¼ cube of butter
1 pkg mini marshmallows
1 pkg rice crispies both chocolate and plain

Melt butter when melted and then add the marshmallows ½ package stir to coat the marshmallows then put in the microwave for 1 minute. Add more time if not all melted.
Stir and put on rice crispies and press into a funnel to get the ‘kiss’ shape. Let stand for 1 hour and then place in tin foil with a strip with your message.

Fresh Rosemary Focaccia

Fresh Rosemary Focaccia
Tiffany Wellman

1 Tbsp Active dry yeast
1 ½ cups warm water
1 tsp sugar
4 ½ cups all-purpose (plain) flour, plus more if needed
2 tsp kosher salt
¾ cup extra-virgin olive oil
1 ½ tsp coarsely chopped fresh rosemary
¾ tsp coarse sea salt or fleur de sel

In a small bowl, sprinkle the yeast over ½ cup of the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in the sugar, and then whisk in ½ cup of the flour until smooth. Cover with plastic wrap and let stand in a warm spot until the mixture bubbles, about 15 minutes.

In the bowl of a stand mixer, stir together the remaining flour and the salt and make a well in the center. Pour the yeast mixture into the flour well, and then pour in the remaining water and ½ cup of the oil. Fit the mixer with the dough hook and knead on medium speed, adding more flour to reduce stickiness if needed, until smooth, 8-10 minutes. Shape the dough into a ball, place in an oiled bowl, turn the ball to coat with oil, cover tightly with plastic wrap, and let the dough rise in a warm spot until doubled, about 2 hours.
Lightly oil a 9x13 inch baking pan or dish Punch down the dough in the bowl, then transfer the dough to the pan. Gently stretch it to fit the pan, pushing the edges of the dough into the corners. Using your fingertips, dimple the entire surface. Drizzle the remaining oil over the dough, then sprinkle evenly with the rosemary and sea salt. Cover with plastic wrap and let rise in a warm spot for 30 minutes. Preheat the oven to 425*F and continue to bake until golden, about 20 minutes. Let cool in the pan on a rack for 15 minutes before serving.
Makes one flat bread

Brownie Cheesecake Torte

Brownie Cheesecake Torte
From: cooking Light Magazine
Lynda Roskelley

Ingredients:
1 (15.1 oz. pkg) Low-fat fudge brownie mix
½ tsp ground cinnamon
1 (4 oz.) jar carrot baby food
Cooking spray
½ c & 2 Tbsp sugar, divided
4 tsp flour
1 tsp vanilla extract
1 (8 oz) block Neufchatel cheese (1/3 less fat cream cheese), softened
1 (8 oz) fat free cream, softened
2 large egg whites
3 Tbsp skim milk, divided
2 Tbsp unsweetened cocoa
Chocolate syrup (optional)
Fresh raspberries (optional)

Preheat oven to 425*. Combine first 3 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9 inch spring form pan coated w/cooking spray. Set aside. Combine ½ c. sugar, flour, vanilla, and cheeses; beat well. In a small bowl, combine ½ c. batter, 1 Tbsp milk, 2 Tbsp sugar and cocoa; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425* for 10 minutes. Reduce oven temperature to 250*, and bake 45 min or until almost set. Cool completely on wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.

Calories: 277 (24% from fat) fat: 7.5 g.

Cream Puffs - with Variations

Cream Puffs - with Variations
Vickie Allen

4 large eggs
1 cup water
½ cup butter or margarine
1 cup all-purpose flour

Vanilla Pastry Cream (recipe follows) or
Sweetened whipped Cream
Powdered sugar for sprinkling (optional)
Chocolate Frosting (optional, recipe follows)

1. Preheat oven to 400 F
2. Break open eggs into a small bowl and beat lightly, set aside.
3. Heat water and butter to a rolling boil in a large saucepan. Stir in flour, reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball, remove from heat.
4. Beat in egg, all at once and continue to beat vigorously until smooth.
5. Drop dough by scant ¼ cupfuls about 3-inches apart onto an ungreased baking sheet.
6. Bake 35-40 minutes or until puffed and golden brown. Cool away from any drafts.
7. When completely cooled, cut off top 1/3 of each puff and pull out any filaments of soft dough.
8. Fill puffs with Vanilla Pastry Cream or sweetened whipped cream. Replace tops and lightly sprinkle with powdered sugar or frost with Chocolate Frosting. Refrigerate until ready to serve. Best served same day made.
Makes 12 cream puffs

Vanilla Pastry Cream

2 large eggs
2 large egg yolks
½ cup granulated sugar
1/3 cup cornstarch
2 cups half and half
2 Tbsp butter, softened
2 tsp. vanilla extract

1. Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half and half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly.
2. Remove from heat, whisk in butter and vanilla. Cover and chill 4 hours before filling puffs.
Makes 3 cups.

Chocolate Frosting

1 ounce unsweetened chocolate
1 tsp. butter or margarine
1 cup powdered sugar
1 to 2 Tbsp HOT water
1. Heat chocolate and butter in a small saucepan over low heat until melted, remove from heat.
2. Stir in powdered sugar and hot water. Beat until smooth and of spreading consistency.

Variations:

Chocolate Cream Puffs: Decrease flour to ¾ cup plus 2 Tbsp unsweetened baking cocoa and 1 Tbsp granulated sugar with flour. Omit Vanilla Pastry filling. Fill puffs with chocolate custard or ice cream and frost with chocolate frosting.
Chocolate Éclairs: Drop dough by scant ¼ cupfuls onto ungreased baking sheet. Form each into an oblong finger-shape about 4 ½ -inches long and 1 ½-inches wide. Bake as directed, cool. Fill with Vanilla Pastry Cream or sweetened whipped cream. Frost with chocolate frosting.

Raspberry Delight

Raspberry Delight
Jenny Wells

1 lg. container strawberry Yoplait
12 oz. container cool whip
Sm. Tub (10 oz.) frozen raspberries thawed and mashed
3 cups mini-marshmallows
Mix, refrigerate and serve

Enchailadas - Ranchero Style

Enchiladas
Beckie Larsen (Carolee Strong)

6 C beef stock or 2 pkgs onion soup mix with water added.
3 cans Tomato soup
1 lg. can stewed tomatoes
1 lg. onion, chopped (if using stock only)
1 green pepper, chopped
1 ½ lbs ground beef, browned w/onion & green pepper
1 Tbsp chili powder and Tabasco sauce to taste

Combine above ingredients together and simmer 1 ½ hours. Mix some cornstarch with water and thicken slightly.

For Enchilada filling you will need:

Chopped lettuce, grated cheese, sliced olives, chopped green onions, chopped tomatoes and cubed avocados.

Homemade Corn Tortillas

1 ½ C. flour
1 ½ C. yellow corn meal
1 tsp. salt
1 egg, beaten
3 Tbsp oil

Combine all ingredients well with enough water to make a very thin batter. Using a ladle full, as a measure for each tortilla, spread batter into greased frying pan and cook on both sides.

To assemble:
Lay one tortilla on plate, cover with small amount of sauce and a fried egg if desired.
Add toppings of your choice. Put another tortilla on top and ladle sauce to cover over all.

Serves a HUGE crowd.

Easy Cherry Cheesecake

Easy Cherry Cheesecake

2 cups graham cracker crumbs
½ cup melted margarine or butter
1 pkg (8 ounces) softened cream cheese
2 TBSP milk
1 cup powdered sugar
½ tsp. vanilla
2 cups whipped topping (1 envelope mix prepared by pkg directions)
1 can cherry pie filling, or make your own from a 16-ounce can pie cherries

In a 9x13x2-inch pan, mix graham cracker crumbs with melted margarine. Use a fork and level well, and then press firmly in bottom of pan. Combine and mix until smooth the cream cheese, milk, powdered sugar, and vanilla. Fold in the whipped topping. Spread over cracker crumbs. Then cover with chilled cherry pie filling. Chill 2 hours. Makes 18-24 servings.

Veggie Salsa Dip

Veggie Salsa Dip
Rita Walker

1 can “Black-eyed” peas…..drained
1 or 2 tomatoes…..diced
1 or 2 avocados…..diced
Green onion…..diced
Cilantro pieces…chopped

Mix with Italian dressing
Serve with corn chips

Sweet Potato Pie

Sweet Potato Pie

3 C. mashed sweet potatoes or yams
1 C. sugar
½ C. milk
2 beaten eggs
1 tsp. vanilla
½ C. butter
2 tsp. cinnamon
Mix together & put in 9x13 inch pan

Topping

½ C. chopped pecans
½ C. oats
1 C. coconut
1 C. brown sugar
½ C. soft butter
½ C. flour
Mix well and sprinkle on top of casserole.
Bake at 350 for 30 minutes.

Raspberry Sour Cream Jello

Raspberry Sour Cream Jello

1 small pkg. raspberry jello
1 small pkg. black cherry jello
2 sm. Pkgs. Frozen raspberries, thawed
1 small Can crushed pineapple, drained
½ cup chopped pecans
½ pint sour cream

Dissolve jello in boiling water. Mix berries, pineapple and nuts with jello. Pour ½ of mixture into mold. Chill until firm. Keep remaining half at room temperature, stirring occasionally to keep from setting. When first half is set, spread sour cream on top of first layer and gently pour remaining mixture over sour cream. Chill until firm.

Breadsticks

Breadsticks
Tonya Merrill

2 T. yeast
½ cup very warm water
1 T. sugar
Mix these ingredients together in a glass bowl, then set aside and let rise.

Put in mixing bowl:
1 T. salt
2 T. sugar
1 ¾ cups very warm water
1/3 cup oil
About 5 cups flour
Yeast mixture from above

Using a bread hook, mix all of these ingredients together.
Let dough rise in mixing bowl for 10-20 minutes.
Spray non-stick spray on cookie sheet. Roll dough out on cookie sheet.
With a pizza cutter, cut into strips. Brush on melted butter (I use about 6 T.)
Sprinkle garlic salt and parmesan cheese. Let rise until doubled (20-30 min.)
Bake at 400 until golden brown (about 15 min)

Breadsticks

Breadsticks
Rebecca Wood

Dissolve: ½ cup warm water
2 TBSP yeast
1 TBSP flour
1 TBSP sugar

Mix: 1 ¾ cups very warm water
1 TBSP salt
2 TBSP sugar
2 TBSP soft butter
5 - 5 ½ cups flour

Let yeast mixture double in size. Mix with all other ingredients except flour. Slowly add flour until forms a soft ball. Let rise for 15 minutes. Spray cookie sheet with pam. Roll dough out on cookie sheet. With Pizza cutter, cut in 1 inch strips. Brush with melted butter and sprinkle garlic salt and parsley. Add parmesan cheese if desired. Let rise for 20-30 minutes. Bake @ 400 for 10-12 minutes

Bran Muffins

Bran Muffins
Regina Adams

“This batter of regular- and raisin-bran cereals, flour and buttermilk will make three-dozen muffins. Keep some on hand in the refrigerator so you can always have hot raisin-bran muffins in just the few minutes it takes to bake them.”

2 c raisin bran cereal
4 c whole bran cereal (2 c bran flakes or 4c all bran)
2 c boiling water
1 c shortening
3 c white sugar
4 eggs
4 c buttermilk (1 quart)
5 c all-purpose flour
5 tsp baking soda
1 ½ tsp salt

1 Mix cereal and boiling water together in a metal bowl, and allow to cool.
2 Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don’t mix or stir.
3 When ready to use, spoon batter into muffin tins. Bake at 375* F for approximately 15 minutes. Mini muffins bake approximately 10 minutes.

Can be kept in fridge for 6 weeks.

Cold Lemon Soup

Cold Lemon Soup
Ruthie Veater

1 can (10 ¾ oz.) tomato soup
3 C buttermilk
Lemon Zest


Combine all ingredients in a blender, blend well. Serve cold. Garnish with lemon zest and a sprig of mint.

Zucchini Garden Chowder

Zucchini Garden Chowder
Margie Pierce

2 med. zucchini, chopped
1 med. onion, chopped
1 t. parsley flakes (or fresh)
1 tsp. dried basil (or fresh)
1/3 c. butter
1/3 c. flour
1 t. salt
¼ t. black pepper
3 C. water
3 chicken bouillion cubes
1 (14.5 oz) can diced tomatoes
1 (12 oz) can evaporated milk
1 can corn, drained
½ cup shredded parmesan cheese

In soup pot over med. heat, sauté zucchini, onion, parsley and basil in butter til tender. Sitr in salt, pepper and flour (it will quickly form a paste around the veggies so have your water ready). Stir and gradually add water then bouillon cubes. Bring to a boil, cook and stir for at least 2 minutes to thicken. Add tomatoes (with juice) and evaporated milk, corn and parmesan cheese. Return to low boil, reduce heat and simmer for 3-5 minutes. Garnish with extra parmesan if desired.

Pistachio Salad

PISTACHIO SALAD
Rebekah Peterson

1 sm. box pistachio pudding
12-16 oz. container Cool Whip
1 can crushed pineapple, drained

Mix all three ingredients together and chill for 10 minutes