Ma-Ma and Da-da visit

Carol's Mini-Batch of Low-fat chocolate cupcakes

1/2 c less 1 Tbsp flour

1 Tbsp cocoa

1/2 c sugar

1/2 tsp baking soda

1/2 tsp baking powder

scant 1/4 tsp salt

1 egg white

1 Tbsp applesauce

1/4 c water

1 Tbsp canola oil

1/4 c hot water

makes 8 cupcakes. 1.8 grams of fat per cupcake

CookyJar Cookies

2/3 c butter

3/4 c sugar

1/2 tsp vanilla

1 egg

4 tsp milk

2 c flour

1 1/2 tsp baking powder

1/4 tsp salt

Costumes

sweet sixteen

First Day of School

new logo

Almond Poppyseed Muffins

3 cups flour
1 ½ tsp. salt
1 ½ tsp. baking powder
3 eggs
2 ¼ cups sugar
1 1/8 cups oil
1 ½ cups milk
1 ½ tbsp. poppy seed
1 ½ tsp. vanilla flavoring
1 ½ tsp. almond flavoring
1 ½ tsp. butter flavoring

1/3 recipe (makes 11-12 muffins)

1 c flour
1/2 tsp salt
1/2 tsp baking powder
2/3 c sugar
1 tsp poppy seeds
1 egg, beaten
3 Tbsp oil
1/2 c milk
1/2 tsp vanilla extract
1/2 tsp almond extract

Mix flour, salt, sugar, powder, poppyseeds together in bowl, make a well for wet ingredients. In a separate bowl or measuring cup, mix remaining ingredients well. Pour wet ingredients into dry and stir with a spatula just until combined. Bake at 375 for 15-20 minutes.

Taco Soup

adapted from Paula Deen

2 pounds ground beef

1 cup diced onions

½ cup diced bell pepper

1 (15½-ounce) can black or pinto beans

1 (15¼-ounce) can whole kernel corn, drained

1 (14½-ounce) can diced tomatoes

1 (14½-ounce) can Rotel

2 (4½-ounce) cans diced green chiles

1 (1¼-ounce) pkg taco seasoning mix

1 (1-ounce) pkg ranch salad dressing mix

2 c chicken broth

Corn chips, for serving

Sour cream, for garnish Grated cheese, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, ranch dressing mix, and chicken broth, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream and cheese.

Pizza Sauce

1 8 oz can tomato sauce

1 tsp garlic powder

1 tsp salt

1/2 tsp pepper

1/2 tsp basil

1/2 tsp oregano

generous pinch of crushed red pepper

splash of olive oil

splash of red wine vinegar

Corn and Crab chowder

(adapted from a Rachael Ray recipe)

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
1 large or 2 small potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay
2 tsp Tony Chachere
3 tablespoons all-purpose flour
2 cups chicken stock
2 cups 1/2 and 1/2
2 cups whole milk
3 cups corn kernels, frozen or fresh
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional

Toppings:
Oyster crackers
Hot cayenne pepper sauce
Parsley
Crumbled bacon bits

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top as desired.

**I make this with or without crab, also sometimes sub smoked chicken. Freezes great!

White Chicken Chili

White Chicken Chili

3 pounds cooked Great Northern Beans

2 pounds boneless chicken breast

1 tbsp olive oil

4 garlic cloves

1 medium onion (chopped )

2 tsp ground cumin

1/4 tsp ground cloves

1/4 tsp cayenne pepper

1 tsp ground oregano

1 - 4oz cans chopped mild green chilies (optional)

4 cups chicken stock or canned broth

20 oz Monterey Jack cheese, grated

Sour cream

Makes 6-8 servings

Place chicken in a large saucepan. Add cold water to cover and bring to a simmer. Cook until tender, about 15-20 minutes. Remove from saucepan and dice into 1/2" cubes.

In another pot heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, and all the above spices. Saute for 2-3 minutes. Add chicken, beans, stock, and 12 oz cheese, let simmer for 15 minutes. Ladle into bowls and top with 1 oz cheese. Serve with a side of sour cream.

Honey Wheat Bread

1 1/2 c warm milk
2 Tbsp butter
1/2 c honey
2 c bread flour sometimes more
1 2/3 c wheat flour
1 Tbsp sugar
1 tsp salt
1 package yeast

Cinnamon Rolls

Dough

• 1/2 Cup water (110-115°, bath water temp)
• 2 pkg. active dry yeast
• 1 tsp. sugar
• 11/2 Cups whole milk
• 1/2 Cup butter (1 stick)
• 2 large eggs
• 1/2 Cup sugar
• 2 tsp. salt
• 6 Cups white flour (approximately)

Filling

• 1 c sugar
• 4 tsp cinnamon
• 1/4 c butter, softened

Frosting

• 1 # powdered sugar
• 1/4 c softened butter
• 4-6 Tbsp milk
• 2 tsp vanilla

Dissolve the yeast and teaspoon of sugar in the warm water in a large mixing bowl and let sit about 5 minutes until foamy. While that is sitting, put the milk and butter in a glass pitcher or microwaveable dish. Heat in microwave about 1 1/2 minutes to 110-115°. The butter does not need to melt totally. Add the eggs, sugar, salt, milk/butter and about 1/2 of the flour to the yeast mix. Stir until smooth. Gradually add the remaining flour, 1 cup at a time, until you get a firm but soft dough. Reserve the final 1/2 cup of flour and place it on the surface of the table. Turn the dough out on top of that last bit of flour and knead until smooth, about 10 minutes. The amount of flour will vary according to humidity levels in the flour and in your kitchen, so you might need a bit more. It is okay if the dough is soft, but it shouldn’t stick to your hands. Place in a greased bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Punch down and let rise again, about 30 minutes more. This can be done the night before, and the second rising can take place in the fridge while you sleep, which makes the rolls easier to bake for breakfast.

For the filling, combine the sugar and cinnamon. After the last rise, place the dough on a lightly floured surface (i use SilPat) and roll out to a long rectangle (usually about 10x15). Using a basting brush spread the softened butter all over the dough then liberally apply cinnamon and sugar. Tightly roll lengthwise and pinch seams together. Use a sharp knife to slice the cinnamon rolls 1 1/2 inches thick and place each roll in a greased 9x13 pan. Cover the rolls and let rise again for 30 minutes. Bake at 350 for 15-20 minutes.

Chocolate Chippers

1 cup butter, room temperature (I soften mine in the microwave at 10% power for 90 seconds at a time until bendable, usually 3 times if it's straight from the fridge)
1 cup dark brown sugar
1/2 c sugar
1 Tbsp vanilla
2 eggs, room temperature (you can put these in a bowl of warm water if you're in a rush)
2 1/2 c AP flour
1 tsp salt
1 tsp baking soda
2 c chocolate chunks

Cream butter on high until white (3-4 minutes). Add sugars and cream until light and fluffy (usually another 4 minutes in my KitchenAid mixer). Really beat it to death, I realized as late as a couple of years ago that I was not actually waiting until the sugar and butter was creamed. Here's a good picture of how it might look (though yours will be darker because of the brown sugar). Add in vanilla and eggs (one at a time, beating 1 minute after each addition).

Sift the dry ingredients together and pour into batter. Mix on low (my setting is called stir) just until blended (about 20 seconds). Pour in your chocolate and stir them in by hand until evenly distributed. (You could also add nuts or M&Ms, sometimes I put in coconut and oatmeal along with chocolate chunks).

Scoop cookies with a big ice cream scoop onto a parchment lined cookie sheet. I think the size is essential because you want them chewy on the outsides and gooey on the insides. Now here is the secret: refrigerate or freeze the cookie dough balls for at least 12 hours (preferably 48 hours). Supposedly this helps the eggs get absorbed by the dry ingredients.

Bake the cookies in a preheated 325 oven for 12-14 minutes, rotating cookie sheet halfway through. Take them out just as they are set and leave them on the hot sheet to finish cooking.

Perfect Microwave Rice

1 cup Adolphus long-grain rice
2 cups water or stock
1/2 Tbsp of butter
salt and pepper

Combine all ingredients in 2 qt Pyrex dish. Microwave* uncovered at full power for 10 minutes. Cover, then microwave at 30% power for 7 minutes. Allow to stand covered 5 minutes. *My microwave cooks at 1200W.

clark's room

The room is pretty small (with slanty ceilings) so we are limited in what we can do:



Here is a dresser i would like to use, but it's big--46 inches wide. i'm hoping we can use that in the room and i can use his existing dresser in my hobby room to store my growing masses of fabrics.


Here's a view from the corner--ignore the colors on these first two shots (I had to use the flash).


View from the bedroom door.


This is the wall the crib was on.


View from the windows.

View from the crib wall (the changing table is going of course).

More pics

These are the only two windows in the kitchen. I have also thought about doing roman shades on the playroom french doors that lead to the backyard until i can scrape up $500 for plantation shutters.

Here are the Ginseng (bloom/sand and rosebud/raspberry) tacked up together.


Here are archictectural sky and lodge lattice sky.

from pantry over playroom (yikes)



view of family room (for context) ignore hideous country blue recliner and cluttered armoire

from kitchen overlooking breakfast room into playroom (right) and family room (left)



from playroom


from breakfast room

formal dining room (open to formal living). the front door and tile entry is just to the right of this picture. the walls in the living areas are SW restrained gold.


this doorway is between the staircase and the formal dining room and leads down a short hallway to the kitchen. i have an office on the left.


view of the kitchen from the hallway. i tacked some fabric up there to look at. also forgive the ghetto fan--it's impossible to bake without one here these days. i would someday love to beadboard that island and replace the counter top with butcher block.

view from my front door looking over formal living room.





view from kitchen hallway entry over formal dining...you can see half bath and entry to my room

Blueberry Streusel Muffins

1 3/4 cups all-purpose flour
2 3/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup sugar
1 cup fresh blueberries
3/4 cup buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten

Streusel topping: 1/4 c sugar, 2 1/2 Tbsp flour, 1/2 teaspoon cinnamon, 1 1/2 Tbsp butter (Mix sugar, flour, and cinnamon. Cut in butter with pastry blender until mixture is crumbly.)

Combine first 5 ingredients in a large bowl; add blueberries, tossing gently. Make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring just until moistened. Spoon batter into greased muffin pans, filling two-thirds full, and sprinkle with streusel topping.
Bake at 400° for 15 to 20 minutes or until golden. Remove from pans immediately; cool on wire racks.

Almond Poppyseed Muffins

Whisk:
2 c flour
1 tsp salt
1 tsp baking powder
1 1/2 c sugar

Whisk in separate bowl:
1 c milk
3/4 c oil
2 eggs
1 tsp vanilla extract
1 tsp almond extract

Stir wet into dry just until moistened, fold in 1 Tbsp poppy seeds. Bake muffins for 18 minutes (rotating halfway through) at 400F.

Spanish Rice

Heat 1 Tbsp of vegetable oil (I prefer to use rendered bacon fat if handy) over med-hi heat until shimmering. Add some (1/2 cup) small dice onion and 1/2 bell pepper (small dice or julienne) and saute 5 minutes. Add 1 cup of white rice and saute 5 minutes more. Add 2 tsp of minced garlic, 1 tsp of cumin, and 1 tsp of chili powder (more or less for spice) and saute 60 seconds or until fragrant. Pour in 1/2 c tomato sauce and 2 cups of chicken stock (I like Kitchen Basics brand). Stir and bring to a boil, then cover and reduce heat to low. Don't peek for at least 15 minutes (usually more like 20). When it's done, fluff with a fork and remove from heat and let stand covered for 5 minutes more.

Mexican Lasagna

adapted from Pioneer Woman

1 dozen flour tortillas, cut in quarters
8 oz salsa verde (I like Herdez)
1 1/2 # lean ground beef
1 lg onion, small dice
1 lg bell pepper, small dice
1 Tbsp minced garlic
1 pkg taco seasoning
1 can beans, drained (I like black or pinto)
24 oz shredded cheese (I like Mexican blend)
1 recipe Spanish rice
3 cups frozen whole kernel corn
8 oz enchilada sauce or 1 recipe ranchero sauce

Preheat oven to 375. Prepare taco meat. brown ground beef with onion, garlic, and bell pepper on stove, drain fat and return to pan. Add taco seasoning and simmer with water according to package directions. Spread half of salsa verde on bottom of 9x13 pan. Layer one-third of tortillas over salsa verde. Spread rice over the tortillas, followed by 8 oz shredded cheese. Layer another third of tortilla quarters over cheese. Pour the rest of the salsa verde over the tortillas. Spread taco meat over the tortillas. Top with corn, then 8 oz cheese, then beans. Layer remaining tortillas on top, then top with remaining cheese. Pour ranchero/enchilada sauce over top and bake until cheese is melted and bubbly.

EMMY'S PUMPKIN-CHOCOLATE CHIP MUFFINS

Don't dismiss this as an improbable combination; the mellow, distinctive taste of pumpkin is a delightful counterpoint to the chocolate chips. But if you're still anxious about the medley, substitute cinnamon chips, which will give you a much more traditional taste. For a more complex taste, add 1/4 cup Toffee Flavored Bits to the muffins along with the chocolate chips; your family will be back for seconds, guaranteed! 

MUFFINS 

1 2/3 cups King Arthur Unbleached All-Purpose Flour 

1 1/3 cups Baker's Special sugar or granulated sugar 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

3/4 teaspoon salt 

1/2 teaspoon nutmeg 

1/2 cup chocolate chips or cinnamon chips 

1/4 cup Toffee Flavored Bits (optional) 

1/2 cup diced walnuts or pecans 

1 teaspoon vanilla 

1/3 cup melted butter or melted vegetable shortening; OR 1/3 cup vegetable oil 

2 large eggs 

1 cup (half of a 15-ounce can) solid-pack pumpkin (not pumpkin pie filling) 

1/3 cup water 

GLAZE 

1 cup glazing or confectioners' sugar 

2 tablespoons melted butter 

1 tablespoon milk 

1/8 to 1/4 teaspoon ground cinnamon 

 In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir in the chips and bits of your choice. In a separate bowl, whisk together the vanilla, melted fat, eggs, pumpkin and water. Make a well in the dry ingredients, fill it with the liquid ingredients, and mix vigorously until everything is well-blended, scraping the bottom and sides of the bowl as you go. Spoon the batter into the lightly greased or paper-lined cups of a 12-cup muffin pan. The muffin cups should be filled quite full, using a generously rounded 1/4-cup of batter for each muffin. Bake the muffins in a preheated 350°F oven for 25 to 30 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove the muffins from the oven; let them cool for 5 minutes, then transfer them from the pan to a rack to cool completely. Store them in a plastic bag or other airtight container. Just before serving, stir together the glaze ingredients, and drizzle over the muffins. Yield: 12 muffins. Shannon's note: Yield is very conservative. I get about 18 muffins. When I forego the glaze, I usually add 1/2 tsp of cinnamon to the muffin batter.

Quadruple Recipe

MUFFINS

6 2/3 cups King Arthur Unbleached All-Purpose Flour

5 1/3 cups Baker's Special sugar or granulated sugar

4 teaspoons baking powder

2 teaspoon baking soda

1 Tablespoon salt

2 teaspoons nutmeg

2 cups chocolate chips or cinnamon chips

1 cup Toffee Flavored Bits (optional)

2 cups diced walnuts or pecans

4 teaspoon vanilla

1 1/3 cups melted butter or melted vegetable shortening; OR 1 1/3 cup vegetable oil

8 large eggs

1 29 oz can) solid-pack pumpkin (not pumpkin pie filling)

1 1/3 cups water

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir in the chips and bits of your choice. In a separate bowl, whisk together the vanilla, melted fat, eggs, pumpkin and water. Make a well in the dry ingredients, fill it with the liquid ingredients, and mix vigorously until everything is well-blended, scraping the bottom and sides of the bowl as you go.

Spoon the batter into the lightly greased or paper-lined cups of a 12-cup muffin pan. The muffin cups should be filled quite full, using a generously rounded 1/4-cup of batter for each muffin. Bake the muffins in a preheated 350°F oven for 25 to 30 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove the muffins from the oven; let them cool for 5 minutes, then transfer them from the pan to a rack to cool completely. Store them in a plastic bag or other airtight container. Just before serving, stir together the glaze ingredients, and drizzle over the muffins. Yield: 12 muffins.

Shannon's note: Yield is very conservative. I get about 18 muffins. When I forego the glaze, I usually add 1/2 tsp of cinnamon to the muffin batter.

Squash Casserole

Squash Casserole
(serves 12 - 14 - I usually make half, so have noted my subs)

3 lbs yellow squash (I use about 3 or 4 crookneck squash, depending on the size)
1 1/2 lbs zucchini (I use one large one)
2 large sweet onions, chopped (I use one)
1 large red bell pepper, seeded and chopped (I usually use one medium size one)
1/2 cup water
1 lb sharp cheddar cheese grated (I just eyeball this and use what I feel like)
5 ears fresh corn, cut and scraped from the cob (I use 3)
2 - 3 fresh jalapeno peppers (I use one, sometimes a serrano or whatever is available, doesn't seem to matter)
1/2 tsp salt (salt to taste)
1 pint sour cream (I use one cup)

Preheat oven to 350 degrees.
Wash and slice squash and zucchini into thin rounds.
In a large heavy pan, cook the squash, onions, and bell pepper in 1/2 cup water over medium heat until tender. Drain liquid and mash with a potato masher.
Add the cheese, corn, peppers, salt, and sour cream. Stir to mix well.
Pour into a casserole dish, sprinkle some more cheese on top. Bake until bubbly or starting to brown. Serve immediately.

Baked Macaroni & Cheese

Baked Macaroni and Cheese
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
2 1/2 cups milk
2 cups (8 ounces) shredded cheese (mild or sharp process or Cheddar), divided
8 ounces (2 cups) Mueller's elbow macaroni
1/4 cup buttered bread crumbs
Paprika

In saucepan, melt butter. Remove from heat; blend in flour, salt, and mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Stir in 1 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni 5 minutes and drain. Combine with sauce in a buttered 2-quart casserole; top with remaining cheese, bread crumbs, and paprika. Bake at 375°F about 20 to 25 minutes or until nicely browned and bubbly. Makes 4 to 6 servings.

Beth's crepes

1 c flour
1/2 tsp salt
3 Tbsp powdered sugar
1 1/2 c milk
3 eggs, well-beaten
1/2 tsp lemon extract
2 Tbsp melted butter, plus more for pan

Mix dry ingredients. Whisk wet ingredients together and add slowly to dry ingredients. Pass batter through sieve if lumpy. Heat nonstick skillet over med heat and then brush with melted butter (it should sizzle). Remove pan from heat, quickly pour 1/8 cup of batter in skillet and tilt pan to cover bottom. Return to heat. Cook briefly, then flip.

ideas

Chili

2 lbs ground beef, browned and drained
1 Tbs fat (oil or bacon grease)

1 onion, small dice
green bell pepper, small dice
2 cloves garlic, minced
2 tsp cumin
2 tsp oregano
2 tsp salt
2 Tbsp chili powder
1 tsp cayenne
1 tsp Tabasco
2 c water, chicken stock, or beef stock
1 14.5 oz can petite diced tomatoes
1 14.5 oz can dark red kidney beans, rinsed and drained (optional)

Saute onion and bell pepper in fat until tender. Add remaining ingredients and simmer until flavors meld (at least 30 minutes). Chili is even better the next day.

Easy corn pudding

2 cans cream style corn
2 cans whole kernel corn
3 eggs
4 Tbsp Jiffy Cornbread mix
salt
pepper
350 oven for 45 minutes or just until set.

Yeast rolls

1 pkg dry yeast
6 cups flour
2 tsp salt
1/2 c vegetable oil
1/2 c sugar
2 c warm water

rolls 400 degrees for 15-20 minutes.

Ranchero Sauce

1 tablespoon butter or bacon drippings
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 jalapeño pepper, chopped
1 large garlic clove, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 cups canned chicken broth
1 8-ounce can tomato sauce
1/4 cup chopped fresh cilantro

Melt butter in heavy large skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro.

Makes about 1 1/2 cups.

Bon Appétit
November 1992
Linda Archer: Orlando, Florida

Extra-Crunchy Fried Chicken

pancakes

1 heaping c self-rising flour
1 egg
2 Tbsp sugar
1 c buttermilk, more or less depending on desired thickness

Lasagna

This makes 2 9x13 pans, one to eat and one for the freezer.

Meat filling:
1 large onion, small dice
2 lbs Jimmy Dean sausage
1 tsp garlic powder or 2 tsp minced garlic
1 tsp oregano
1 tsp pepper
1 Tbsp salt
1 tsp sugar
28 oz can crushed tomatoes
12 oz can tomato paste
14.5 oz can diced tomatoes
1 c water or red wine or any combination of the two

Cheese Filling:
3 lb small curd cottage cheese
6 eggs
1 c grated Parmesan
1 Tbsp dried basil
1 tsp pepper

2 lbs grated mozzarella
12 no boil lasagne noodles (I like barilla)

In large saucepan, saute sausage and onion until browned. Drain fat from sausage and return to pot. Add rest of meat filling ingredients and bring to boil. Reduce heat to low and simmer at least 30 minutes. Meanwhile whisk cheese filling ingredients. Prepare two 9x13 casserole pans: spray with cooking spray and spread a little sauce on the bottom of each pan. Lay 3 noodles in the bottom of each pan, then top with scant 1 1/2 c of cheese filling, followed by scant 1 1/2 c of meat filling, followed by 2 c mozzarella. Repeat. Bake for 1 hour at 400, tenting foil until removing it for last 15 minutes. allow to rest for 15 minutes.

Sweet Potato Casserole

4 c hot, mashed sweet potatoes
1/3 c plus 2 Tbsp butter
2 Tbsp sugar
2 eggs, beaten
1/2 c milk
1/3 c chopped pecans
1/3 c flaked coconut
1/3 c brown sugar
2 Tbsp flour

In a bowl, mix sweet potatoes, 1/3 c buter, and sugar. Beat in eggs and milk. Pour mixture into greased 2 qt casserole Combine pecans, coconut, brown sugar, and flour. Stir in 2 Tbsp melted butter. Sprinkle mixture over sweet potatoes. bake at 325 for one hour.

Bowtie festival

INGREDIENTS:
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes

1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley

--------------------------------------------------------------------------------

DIRECTIONS:
In a large saucepan over medium heat, cook 2 cups cream until just bubbling.
Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and
Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture,
and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried
tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft
and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir
in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated
through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until
evenly coated, and sprinkle with chopped parsley.

Party coffeecake

1/2 lb butter, softened
1 1/2 c sugar
3 eggs
1 c sour cream
2 1/2 c flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp freshly squeezed lemon juice
1 tsp vanilla extract
1/2 tsp almond extract

Filling:

1 1/2 c chopped pecans
2/3 c sugar
1 1/2 tsp cinnamon

Cream butter and sugar. Add eeggs one at a time, beating after each addition. beat in sour cream, then dry ingredients which have been sifted together three times. blend in flavorings. prepare filling. Spread 1/2 batter in bottom of 9x13 or bundt pan, then layer filling and rest of batter on top. Bake at 350 for 35 minutes (9x13) or 325 for 55 minutes.

French Peach Pie

crust
1 1/2 c flour
1 1/2 Tbsp sugar
1 tsp salt
2 Tbsp milk
1/2 c vegetable oil

Crumb filling
3/4 c sugar
1/4 c brown sugar
2/3 c flour
4 Tbsp butter, softened

Fruit filling
6 c sliced, peeled, ripe peaches
1/4 c sugar
1/2 tsp salt
1 tsp cornstarch
juice from one half of lemon
1 tsp vanilla extract

Crust: Sift together in a 9 inch pie pan the flour, sugar, and salt. Pour in the milk and oil. mix and press into pan.

Fruit filling: Toss peaches with sugar and lemon juice and let macerate for 30 minutes. Drain peaches over bowl and combine 1/4 c peach juice with vanilla. Whisk in cornstarch and salt until thoroughly combined. Pour peach juice mixture over peaches and toss to coat.

Crumb filling: Cut together the sugars and flour into the butter. spread half of the filling on the crust, fill with fruit filling. sprinkle remaining half of the crumb filling on top. Bake at 350 F for one hour.

Broccoli salad

1 bunch fresh broccoli
1/4 c chopped green or red onion
1/2 c sunflower seeds
1/2 c golden raisins
1/2 c crumbled, crisp bacon

Dressing (more than enough for one salad recipe):
1 c mayonnaise
1/4 c vinegar
1/4 c sugar

Iced frappucinos

1 1/2 qts whole milk
1 can sweetened condensed milk
1/2 c nonfat dry milk
1/4 c espresso

Blend ingredients together, then serve over ice. For a mochachino, add 1/4 c chocolate syrup.

Mustard Peppercorn sauce

1 Tbsp sugar
2 Tbsp tarragon or white wine vinegar
1/4 c dijon mustard
1/2 tsp salt
2 egg yolks
2 Tbsp green peppercorns, rinsed and drained
1 Tbsp unsalted butter
1/2 c heavy cream

In top of double-boiler, combine sugar, vinegar, mustard, salt, egg yolks and peppercorns. Whisk over hot water until thickened, about 5 minutes. Remove from heat and stir in butter. Allow to cool. Whip cream and fold into mustard sauce. Cover and refrigerate until serving time. the sauce may be made up to one week in advance. Serve with steak.

Extra Special Buttercream Icing

This icing is similar to the flavor and has a medium consistency like bakery icing. It is ideal for frosting and borders.

* 2 cups unsalted butter, softened
* 2 lbs. confectioners' sugar (I like a little less)
* 1/2 tsp. salt
* 2 tsp. vanilla
* 2 tsp almond extract
* 6 oz. whipping cream

Cream butter until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy.

Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cake. It will keep 3-5 days in the refrigerator.

Yield: 7 1/2 cups.

Strawberries and Cream Cake

1 box Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt
1 container Betty Crocker® Whipped vanilla frosting
1 quart (4 cups) strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.
3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.

Sumi Salad

1 pk shredded cabbage (for coleslaw)
1 bunch green onions, chopped fine
2 3 oz pkg Ramen noodles, uncooked (any flavor, discard seasoning packet)
2 c chopped cooked chicken
black sesame seeds
1/4 c sliced almonds, toasted

Dressing
1/2 c vegetable oil
4-6 Tbsp rice wine vinegar
1/4 c sugar
salt and pepper

In small saucepan heat oil and sugar over med-low heat until sugar is dissolved. Cool completely, then whisk in rice vinegar and salt and pepper. While Ramen noodles are still in package, bang it on the counter to break the noodles into small pieces. Combine cabbage, green onions, Ramen, and chicken in large bowl and toss with dressing. Add sesame seeds and almonds just before serving. This salad is a great make-ahead salad and is wonderful on croissants.

Bowtie Chicken Pasta

1 lb boneless skinless chicken, cut into bite-sized pieces
4 tsp Tony Chachere
4 Tbsp butter
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
few mushrooms, chopped
3 green onions, chopped
1 tsp lemon pepper
1 tsp garlic
1 tsp basil
1 lb farfalle
2 chicken bouillon cubes
1/2 pint whipping cream, half-and-half, whole milk, or any combination thereof

Boil pasta according to package directions, adding bouillon to pasta water. Melt butter in large skillet and saute chicken and vegetables coated in Tony Chachere and seasonings. When chicken is cooked through and vegetables are tender, add whipping cream and heat through. Pour over pasta and toss to coat. Serve immediately.

Jennifer's salsa

28 oz can whole tomatoes (i like muir glen fire roasted)
1/2 white onion
jalapenos to taste
2 or 3 green onions
juice of one lime
1/2 bunch of cilantro
minced garlic to taste
salt and pepper

Process in food processor until desired texture is achieved.

banana bread

2 sticks butter, softened
3 scant c sugar
4 eggs
2 tsp vanilla
3 c flour
1 tsp salt
2 tsp baking soda
1/2 c buttermilk
6 overripe mashed bananas, mashed

Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, then vanilla. Sift flour, salt and baking soda together, then add to batter a little at a time, alternating with buttermilk. Do not overmix. Stir in bananas and nuts (if desired). Pour into greased Bundt and bake at 325 for 65 minutes.

Spaghetti sauce

1 small onion, chopped
12 oz tomato paste
2 cloves garlic, minced
1 Tbsp salt
1/4 tsp thyme
2 bay leaves
1/4 tsp crushed red pepper
2 tsp basil
2 tsp sugar
1 tsp oregano
28 oz crushed tomatoes
1 quart water or red wine

JailHouse Rolls

Ingredients:

* 1 c. mashed potatoes
* 2 sticks butter or margarine
* 3 whole eggs
* 7 c. flour
* 1 1/2 tsp. salt
* 1 c. sugar
* lukewarm water
* 1 pkg. dry yeast

Place dry ingredients in a bowl and mix. Add mashed potatoes. Add eggs, butter, and water (2 c total liquid). Mix until moistened, then knead for 10 minutes adding flour if needed. Place in greased bowl to rise, then punch down and form into rolls to rise again. Bake at 350 for 20 minutes.

Family of 4 - Rolls for 3 meals