Nicole's Creamy Tomato Soup

Nicole's Creamy Tomato Soup
This is my mom's original recipe that I learned to make because it's so good!

3 8oz. cans of tomato sauce
water (enough to clean out the tomato sauce cans; about a 1/2 cup)
1 cup cream
2 t. chicken bouillon (we prefer "Better that Bouillon" brand)
2 T.  sugar (add up to another teaspoon for taste)
2 t. onion powder
1/8 t. garlic powder
1/16 t. nutmeg
1/16 t. black pepper
salt to taste

Heat it all up in a pot and serve it with the bread stick recipe below! :)

Rosie's Easy Bread Sticks

Rosie's Easy Bread Sticks
This recipe was actually accidental, but it sure turned out yummy! 

Combine in large bowl: 2 c. water with 1 T. each sugar and yeast
 Let stand about 5 minutes, until the yeast activates.
 Add 4 1/2 cups white flour.  Knead.

Spray a 10x15 inch cookie sheet (the kind with a 1" rim) with no-stick spray.
Press and roll the dough right into the pan, evenly, all the way to the edges.
Brush lightly with olive oil (about 1 tablespoon).
Sprinkle generously with garlic salt.*
Cut with pizza cutter into 24 bread sticks.
Bake 400 degrees, 15-17 minutes, until underside is browned.

If desired, top with Parmesan cheese, or brush with extra olive oil.  Add more garlic salt to taste.

*A note on the garlic salt from my Mom: you may notice this recipe doesn't include salt in the dough.  Salt slows rising in yeast breads, so by not adding salt, there is no rising time needed for the dough.  However, it still needs that salty flavor, so you sprinkle the garlic salt on the top.  Make sense?  If you don't like garlic salt, you could use seasoned salt.

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake
adapted from eatingglutenfree.com

1 3/4 c. GF flour*
1/2 tsp. xanthan gum
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. sour cream
1/2 c. oil
2 tsp vanilla
1 c. boiling water

Preheat oven to 350°. Combine dry ingredients in a medium bowl. Beat eggs well. Add sour cream, oil, and vanilla. Beat in dry ingredients. Slowly add boiling water, and mix well. Batter will be extremely thin. Pour into a greased pan.

Bake a 9x13 pan for 35-40 min. Bake a 13x18 pan for 17-20 minutes.

*Gluten-Free (GF) Mix
3 c. rice flour
1 c. potato starch (NOT potato flour)
1/2 c. tapioca starch

Mix well.

Blueberry Muffins

Blueberry Muffins
adapted from eatingglutenfree.com

1/2 c. butter or margarine
1 c. granulated sugar
2 large eggs
1 tsp vanilla
2 tsp. baking powder
1/4 tsp salt.
3/4 tsp xanthan gum
1/2 tsp lemon juice
1/2 c. sour cream
1 1/2 c. featherlight mix
1/2 c. GF mix
1/2 c. milk
2 1/2 c. fresh or frozen blueberries

Heat oven to 375°. Grease muffin pans.

In a bowl whip butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Add vanilla, baking powder, salt, xanthan gum, lemon juice and sour cream. With a rubber spatula fold in half the flour and half the milk, repeat until all the flour and milk has been used. Add blueberries, stir until mixed.

Bake 15-20 minutes for mini muffins, 25-30 minutes for regular muffins. They should be golden brown and springy to the touch.

Gluten Free Pie Crust

Gluten Free Pie Crust
adapted from eatingglutenfree.com

2 c. EGF All-Purpose Flour*
1/2 tsp. xanthan gum
2 Tbs. sugar
1/2 tsp. salt
6 oz. cream cheese, softened
1 c. real butter, softened

Completely combine flour, xanthan gum, sugar, and salt. Set aside. Use an mixer on low speed to mix the cream cheese and butter together. Add the dry ingredients; mix just until the dough clumps together. Divide
the dough into 2 discs, wrap in plastic wrap, and refrigerate for 30-60 minutes.

Roll each disc out between 2 lightly floured pieces of plastic wrap until they are 1/8" thick. Transfer crusts to pie pans.

* With your fingertips, pinch the top of the dough to make ridges all around the top of the crust or just press it all around with the back of a fork. Fill with your favorite pie filling and bake as that pie recipe directs. Makes one double crust or two single crusts.

For unbaked pies, such as cream pies, preheat the oven to 375°.

Pick the bottom of the unbaked crust all over with a fork. Line the inside of crust with aluminum foil. Fill it with pie weights, uncooked rice, or beans.

Bake for about 25 minutes or until very lightly browned.

Lift foil and weights out of the shell and bake until browned, 10-15 minutes more, checking frequently to prevent over baking. Remove from the oven and cool completely before adding filling.

*Mix featherlight and GF flour mixes. In a large bowl combine 3/4 c. featherlite to 1/4 c gf mix.

Gluten-Free (GF) Mix
3 c. rice flour
1 c. potato starch (NOT potato flour)
1/2 c. tapioca starch

Mix well.

Featherlight Mix
1 c. Rice flour
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)

Mix well.

Strawberry Cream Puff Cake

Strawberry Cream Puff Cake
From My Kitchen Cafe

Cream Puff Base
5 Tbs. butter
2/3 cup water
1 Tbs. sugar
2/3 cup flour
3 eggs

Cream Cheese Mixture
 4 oz. cream cheese, softened
1 tsp. fresh orange zest
1/2 tsp. vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar

Instructions
For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan.  Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth.  Let cool for 5 minutes.  Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen.  Don't overbeat.  Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan).  Using an offset spatula, spread the mixture on the bottom and one inch up the side of the prepared pan.  Bake for 25 minutes.  Remove from the oven and prick pastry with a toothpick 10-12 times.  Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven).  Cool completely.

For the cream cheese mixture, beat the cream cheese until smooth.  Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until the mixture is smooth and light.  Add the remaining ingredients and beat until stiff peaks form.  Spread onto the cooled cream puff shell.

Top with fresh sliced strawberries (I mix 2 cups of strawberries with 1 teaspoon sugar and let them hang out in the fridge while I was prepping the cake) or you can use a 16 oz. bag of frozen strawberries that have been thawed.   Mix the thawed strawberries in juice with 1-2 tsp. sugar and bring to a simmer in a saucepan.  Cook until slightly thickened.  Cool completely and use as topping for the cake.

Easy Salted Peanut Chews

Easy Salted Peanut Chews
inspired by bettycrocker.com

 Cookie Base:1 cup crunch peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
3 T. milk
1 tsp. vanilla
1 1/4 cups flour
3/4 tsp. baking powder
1/4 tsp. salt

Topping:1/3 cup light corn syrup
2 T. butter
1 tsp. vanilla
5 oz. chocolate chips
1 cup Cocoa Krispies cereal
2 cups miniature marshmallows

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, cream peanut butter, butter, & sugar. Add egg then dry ingredients for Cookie Base.  Mix until soft dough forms.  Press dough in pan using floured fingers.
3. Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff.
4. In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate 30 minutes or until firm. For bars, cut into 9 rows by 4 rows.

Makes 36 bars

Peanut Butter Pie

Peanut Butter Pie

Ingredients:
1 cup creamy peanut butter
1 cube cream cheese
16oz Cool Whip
2/3 cup powdered sugar
1 graham cracker pie crust
1 can milk chocolate frosting

Mix together all ingredients and put into pie crust.
Set in freezer for 6-8 hours. 
Top with milk chocolate frosting and serve cool.

Minny's Chocolate Pie

Minny's Chocolate Pie

1 packaged pie dough crust, such as Pillsbury
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving

 1.Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.

2.Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.

3.Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.

ACTIVE: 20 MIN
TOTAL TIME: 1 HR 30 MIN
SERVINGS: MAKES ONE 9-INCH PIE

Peach and Crème Fraîche Pie

Peach and Crème Fraîche Pie
Recipe from Smitten Kitchen (http://smittenkitchen.com/2009/07/peach-and-creme-fraiche-pie/)

1 regular pie crust (not deep dish)

Streusel topping:
1/4 cup confectioners’ sugar
1/4 teaspoon baking powder
Pinch of salt
3 to 6 tablespoons all-purpose flour
1/4 cup cold (1/2 stick) unsalted butter, cut into pieces

Filling:
1 ½ pounds (4 to 5 medium) ripe yellow peaches, pitted and quartered
2-4 tablespoons granulated sugar (depending on desired sweetness)
Pinch of salt
5 tablespoons of crème fraîche

To make the streusel, mix sugar, baking powder, salt and 3 tablespoons of flour in a bowl.  Add the butter, then combine everything together with a pastry cutter or fork until the mixture has come together as coarse crumbs.  Add up to 3 more tablespoons of flour if necessary.  Set aside.

Bake empty pie crust at 400 degrees for approximately 15 minutes, or until it’s golden brown.  Put on a wire rack to cool and lower oven temperature to 375 degrees.

Sprinkle peach quarters with the sugar and salt then let sit for 10 minutes (add up to 4 tablespoons if you want a sweeter pie, less if not).  Spread two tablespoons of crème fraîche on the bottom of the pie shell, then layer a 1/3 cup of the streusel mixture over that.  Put the peaches into the pie crust in a single layer, fanning them out in a decorative pattern.  Distribute the remaining 3 tablespoons of crème fraîche over the peaches before sprinkling everything with the remaining streusel mixture. 

Bake the pie for approximately 50 minutes, until the streusel is golden brown and the crème fraîche is bubbling.  If the crust starts to brown too much, cover just the crust with foil.  Let cool for 15 minutes before devouring, and store leftovers in the fridge.

Chicken with Peppers and Balsamic Vinegar

Chicken with Peppers and Balsamic Vinegar 
adapted from the Italian American Cookbook

6 tbl extra-virgin olive oil
1 large red bell pepper, cored and cut into 1 x ¼ inch stips
2 medium yellow onions, sliced
Salt, preferably kosher
Freshly ground black pepper
4 garlic cloves, minced
4 boneless, skinless chicken breast halves (1 ½ to 2 lbs total)
2 tbl dry white wine, such as soave (1 part white vinegar, 1 part water - so for this it would be 1 tbl of vinegar and 1 tbl of water).
6 tbl balsamic vinegar

In a large saute pan, heat 3 tbl of the olive oil over medium-high heat.  Add the bell pepper and onions, and cook, stirring several times, until softened and browned, about 10 minutes.  Season with salt and pepper to taste, add the garlic, and cook, stirring, for another 2 minutes. Transfer the vegetables to a bowl and set aside.

Season the chicken breasts with salt and pepper.  In the same saute pan over medium heat, heat the remaining 3 tbl olive oil.  When it is hot, add the chicken breasts and saute until browned on both sides and cooked through, 5 to 8 minutes. Check the chicken frequently as it is very easy to overcook these.

Add the vegetables to the chicken, and heat for 1 minute.  Add the wine, scraping up the brown bits on the bottom of the pan.  Adjust the seasonings.  Add the balsamic vinegar, stir with the chicken, and cook for 1 minute.  Serve immediately.

Sweet and Sour Pork

Sweet and Sour Pork 
adapted from the Italian American Cookbook

Marinade
 Juice of one lemon
6 tbl extra virgin olive oil
2 tsp coarsely ground black pepper
1 ½ tsp salt, preferably kosher
2 garlic cloves, crushed in a garlic press or minced

2 lbs boneless pork loin, cut into 8 slices, ½ inch thick
5 tbl olive oil
2 medium yellow onions, thinly sliced
1 tbl sugar
5 tbl red wine vinegar
Juice of 2 juice oranges
Juice of 1 lemon
2 tbl dried currants (optional)
1 tsp salt, preferably kosher
½ tsp freshly ground black pepper
5 Tbl chicken broth or water
2 tbl unsalted butter

Prepare the marinade: In a large bowl, combine the lemon juice, olive oil, pepper, salt, and garlic.  Mix well.  Add the pork slices to the marinade, and turn to coat them well.  Cover, and refrigerate for at least 4 hours, turning the pork slices every hour or two.

In a medium-size saucepan, heat 3 tbl of the olive oil over medium heat.  Add the onions and cook, stirring, until they are lightly browned, about 10 minutes.  Add the sugar and continue to cook until it caramelizes, 3 to 4 minutes.  Add the vinegar and cook for about 1 minute, to reduce it slightly.  Add the orange juice, lemon juice, currants, salt, and pepper.  Simmer until reduced by about half, 6 to 8 minutes.  Remove from heat.

Heat a saute pan that is large enough to hold all the pork slices without crowding them (or use 2 smaller pans) over medium-high heat.  Add the remaining 2 tbl olive oil and when it is very hot, add the pork slices and cook until slightly pink, 4 to 8 minutes.  Transfer to pork to a platter.

Add the chicken broth to the pan, scraping up the brown bits on the bottom.  Add this to the onion mixture, place it over low heat, and stir in the butter.  Serve the pork slices and sauce immediately.

No Bake Reese’s Peanut Butter Bars

No Bake Reese’s Peanut Butter Bars
adapted from "Our Best Bites" website

1 1/2 C cinnamon graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1/2 C (1 stick) butter, melted
12oz chocolate chips
2 tsp peanut butter

Unwrap butter and use butter wrapper to grease 9x13 pan.  In a large mixing bowl, combine graham cracker crumbs, powdered sugar, peanut butter, and butter.  Press into greased pan.

Place chocolate chips and peanut butter in a microwave safe bowl and heat in 30 second intervals, stirring between, until melted and smooth.  Pour chocolate over peanut butter mixture and spread out evenly.  Place in fridge just until chocolate is set (about 30 minutes), then cut into bars.  Can be stored in the fridge or at room temp. 

Cranberry Apple Pie

Cranberry Apple Pie
Recipe from Taste of Home

1-1/4 cups unsweetened apple juice or cider, divided
1-1/3 cups sugar
3 medium tart apples, peeled and cubed
1 package (12 ounces) fresh or frozen cranberries
1/2 cup all-purpose flour
Pastry for single-crust pie (10 inches)

TOPPING:
1/3 cup chopped pecans
1/3 cup all-purpose flour
3 tablespoons butter, melted
1/4 cup packed brown sugar
12 pecan halves

In a large saucepan over medium heat, bring 3/4 cup apple juice and sugar to a boil, stirring occasionally. Add apples and cranberries; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until apples are tender and berries pop,. Whisk flour and remaining juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature. Fit pastry into an 10-in. fluted tart pan with removable bottom, or press into the bottom and 1 in. up the sides of a 10-in. springform pan. Line pastry with double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 7-10 minutes or until pastry is nearly done. Cool. Add apple mixture. Combine first four topping ingredients; sprinkle over filling. Arrange pecan halves on top. Bake at 375° for 30-35 minutes or until golden brown. Yield: 12 servings.

Premier Cheesecake Cranberry Bars

Premier Cheesecake Cranberry Bars
adapted from Nestle Best Loved recipes
I make these at thanksgiving when I have an extra cranberry sauce (and I make sure I always have extra cranberry sauce :) )

2 Cups all-purpose flour
1 ½ cups quick or old fashioned oats
¼ cup packed light brown sugar
1 cup (2 sticks) butter or margarine, softened
2 cups (12 oz package) NESTLE TOLL HOUSE Premier White Morsels (White chocolate chips or you could use vanilla chips - I prefer white chocolate)
1 package (8 oz) cream cheese, softened
1 can (14 oz) Sweetened condensed Milk
¼ cup lemon juice
1 tsp vanilla extract
1 can (16 oz) whole-berry cranberry sauce
2 Tbl cornstarch

Preheat oven to 350°.  Grease 13x9-inch baking pan (Grease very well - this stuff sticks).

Combine flour, oats, and brown sugar in a large bowl.  Add butter; mix until crumbly.  Stir in morsels. 
Reserve 2 ½ cups morsel mixture for topping.  With floured fingers, press remaining mixture into prepared pan.

Beat cream cheese in a  large mixer bowl until creamy.  Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth.  Pour over crust.  Combine cranberry sauce and cornstarch in medium bowl.  Spoon over cream cheese mixture.  Sprinkle reserved morsel mixture over cranberry mixture.

Bake for 35 to 40 minutes or until center is set.  Cool completely in pan on wire rack.  Cover; refrigerate until serving time (up to 1 day).  Cut into bars.  Makes 2 ½ dozen bars.

Banana Cake

Banana Cake

½ cup butter
1 ½ cups sugar
2 large eggs, beaten
2 cups flour, sifted
½ tsp of salt
¼ tsp baking powder
½ cup milk
¼ tsp vanilla
¾ tsp baking soda (add to pureed bananas)
3 pureed bananas, very ripe

Cream Cheese Frosting (I included this but I don’t like to put frosting on this cake, I think it takes away from the banana taste of the cake).
    ½ stick butter, softened
    8 oz cream cheese, softened
    1 box powdered sugar (1 lb)
    2 tsp vanilla extract

Preheat oven to 350°. Grease and flour a 9x13 baking pan or two 9” layer cake pans

Cream butter, sugar and eggs.  Sift flour several times, then add the salt and baking powder to the flour.

To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).

Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.

Bake layer cakes (9”) for 25-30 minutes, oblong (9x13”) for 35-40 minutes.

Frosting directions: Mix cream cheese and butter until smooth, add sugar and vanilla and blend well.  Spread on cooled cake.

Caramel Macadamia Nut Blondies

Caramel Macadamia Nut Blondies
a recipe shared by Marilyn Elison

2 14-oz. bags caramels, unwrapped
5 tsp. milk
1 1/2 cups macadamia nuts
3 cups flour
3 cups quick oats
2 1/2 cups brown sugar
1 1/2 tsp. baking soda
2 cups butter (1 lb.)

Preheat over to 350.  Combine flour, oats, brown sugar, and baking soda in medium bowl.  Melt butter and stir into dry mix.  Grease large cookie sheet (with sides) and press down two-thirds of mixture for crust.  (Reserve 1/3 for top layer.)  Bake at 350 for 10 minutes.  Meanwhile, melt caramels and milk on stove, stirring slowly.  Pour melted caramels over baked crust.  Sprinkle with macadamia nuts.  Top with remaining 1/3 oat mixture.  Bake at 350 for another 15 minutes.  Cool before cutting.

Cherry Muffins!

Cherry Muffins!
I used fresh chopped cherries in these muffins, but frozen or canned and drained would also work well.

Cook Time: 30 minutes
Total Time: 30 minutes

 
Ingredients
•1/2 teaspoon salt
•1 tablespoon baking powder
•2 cups all-purpose flour
•1/2 cup sugar
•3/4 teaspoon ground cinnamon
•1 cup coarsely chopped fresh or frozen cherries
•1/2 teaspoon almond extract
•1 large egg
•1 cup milk
•1/4 cup melted butter
•chocolate chips (optional)


Preparation
Grease and flour 15 muffin cups or line with paper liners. Heat oven to 375°. In a medium bowl, combine the salt, baking powder, flour, sugar, and cinnamon; add cherries (and chocolate chips) and stir gently to blend. In a separate bowl, whisk the egg, flavoring, milk and melted butter until well blended. Stir egg and milk mixture into the dry mixture. Fill muffin cups about 2/3 full. Bake cherry muffins at for 20 to 250 minutes.
 Makes 12 cherry muffins.

Caramel Brownies

Caramel Brownies

Crust
1 package german chocolate cake mix
¾ cup margarine
1 cup nuts

Grease and flour 9x13 pan. Melt margarine and combine all ingredients. Stir until dough holds. Press ½ into pan. Bake at 350 °  for 6 minutes.

Filling
14 oz light caramels
1/3 cup evaporated milk
1 cup chocolate chips

In heavy pan, combine milk and caramels. Cook over low heat until caramels are melted. Set aside. Spread over baked crust for 18 minutes. Sprinkle chocolate chips over caramel mixture. Crumble other half of dough on top. Bake at 350 °.

Glazed Donut Muffins

Glazed Donut Muffins
adapted from mybakingaddiction.com

Batter
1/4 cup vegetable oil
1/4 cup butter
1/2 cup sugar
1/3 cup brown sugar
2 large brown eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

Glaze
3 tablespoons butter, melted
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water

Preheat oven to 425° and line a muffin tin with paper liners. In medium bowl, cream butter, oil, and sugars. Add the eggs and beat. Add baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. Alternate stirring in flour and milk. Mix until well combined.Spoon batter into muffin tin, about 3/4 full.Bake for 15-17 minutes.

Prepare glaze by mixing powdered sugar, butter, vanilla, and water in a small bowl. When muffins are cooled, dip the top of the muffin into the glaze mixture and let dry.

Thanksgiving Vegetable Dip

Thanksgiving Vegetable Dip

1 Cup Mayonnaise
1 Cup Sour Cream
1 tsp Dill Weed
1 tsp Bon Appetite Seasoning
3-4 Green Onions

Place mayonnaise and sour cream in a bowl. Dice green onion and add
spices. Mix well. Refrigerate.

Snow Cone Cupcakes

Snow Cone Cupcakes
adapted from bakerella.com

White Cake Mix (box or scratch)
Cream Cheese Frosting
Red, Clear, Blue Colored Sugar
Candy/Nut Cups
Mini Serving Spoons
Red Food Coloring
Blue Food Coloring

Mix cake according to direction. Divide batter evenly into three bowls. Add red food color to one bowl and stir together until completely blended. Repeat with the blue food color and a second bowl,
leaving the last bowl white. Pour batter into decorator bags or ziploc bags. Lay the bags side by side and tape around the bottoms of the three bags to make it easier to hold them together in a row. Cut the
end of the bags off and slowly pipe batter into paper candy cups using a back and forth motion. Fill cups a little more than halfway. Bake for about 16 minutes or until done.  Remove and cool.

Note: You can bake these in candy cups or a mini cupcake pan. If you use candy cups, make sure you find the ones that aren’t wax coated on the inside. Most of the ones I’ve seen in stores have the coating on the inside. Instead you can use a mini cupcake pan and place them in the cups after they have been frosted.

Decorating:
Using the white frosting first Pipe white frosting down the center of the cupcake, lining up somewhat with the white cake section. Then use a knife to pull the frosting down towards the edge of the cup. Make sure to leave the white rim of the cupcake paper showing completely.  You can wipe off excess frosting if necessary.

Dip the cupcake into a bowl of  white crystals, letting the excess fall into the bowl underneath. You can then gently press the cupcake down into the fallen crystals to fill any uncoated areas. For the red side, just use a knife to apply the frosting. Sprinkle with red sugar crystals over a separate bowl, and press red section into the bowl of crystals to fill any gaps. Repeat with the blue frosting and blue sugar crystals. When the cupcakes are coated with sprinkles you can easily, reshape the dome if necessary by gently pressing down any areas that look uneven.

Finally, place the spoons into the cupcake.

Red, White and Blue Slaw

Red, White and Blue Slaw

Poppy Seed dressing (to taste)
1 diced red apple - skin on
1/2 large jicama, cut into matchsticks
3/4 bag cole slaw mix
6 oz container of blueberries
Salt and pepper, to taste



Toss all ingredients together and serve cold.

Birthday Breakfast Parfait

Birthday Breakfast Parfait
This recipe is a family tradition for a special birthday breakfast; our kids are always excited to get "ice cream" for breakfast on their birthday.

 Ingredients
sugar cones
vanilla yogurt
blueberries
sprinkles

Spoon some yogurt into the bottom of your sugar cone, then layer on top with blueberries. Continue layering the blueberries and yogurt until you have a treat resembling ice cream. Top with sprinkles or a cherry to make the look complete. Enjoy!

Pavlova

Pavlova
This is a New Zealand dessert that is traditionally served at weddings.

3 egg whites
3 Tablespoons cold water
1 cup white sugar
1 tsp vinegar
3 tsp cornstarch

toppings:
Whipped Cream
Fruit: Kiwi fruit, strawberries, mandarin oranges, blueberries, etc


Beat egg whites until stiff (when peaks form), add cold water and beat again.  Add sugar very gradually while still beating.  Slow beater and add vinegar, vanilla, and cornstarch.  Place on wax paper on greased tray and, using a rubber spatula, shape into a wide circle.  Bake at 300 for 45 min, then turn off oven and leave Pavlova to cool inside oven (this will take several hours).  Carefully remove to serving plate.  Top with whipped cream and fruit.  Serve immediately.

Spaghetti with Fresh Tomato Sauce

Spaghetti with Fresh Tomato Sauce
(Adapted from the Italian American cookbook)

2 to 3 ripe tomatoes, cut into 1 inch pieces (2 ½ cups)
1 cup shredded or cubed fresh mozzarella cheese (1/4 inch pieces)
2 garlic cloves, minced and mashed
2 tsp plus 1 heaping tbl salt, preferably kosher
1 tsp freshly ground black pepper
½ tsp red pepper flakes
½ cup extra-virgin olive oil
12 oz spaghetti or your favorite pasta
⅔ cup coarsely chopped fresh basil (Fresh basil is essential to this, dried stuff does not work)

In a medium-size bowl, combine the tomatoes, mozzarella, garlic, the 2 tsp salt, black pepper, red pepper flakes, and olive oil.  Stir gently to mix, and let marinate for 30 minutes.

Bring 4 quarts water to a boil in a stockpot.  Add the remaining salt and the spaghetti, stir, and cook until al dente.  Drain

Return the spaghetti to the stockpot, add the marinated tomato mixture and the basil, and stir to mix.  Serve immediately.

Easy Beef Stroganoff

Easy Beef Stroganoff
adapted from a recipe shared by Alison Stewart

1 envelope dried onion soup mix
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 soup can of water
1 can Kirkland Canned Roast Beef
1/2 c. sour cream
Kluski egg noodles (cooked & hot)

Mix all ingredients but sour cream.  Simmer on low 20 minutes.  Stir in sour cream.  Serve over Kluski egg noodles.

Cinnamon Raisin Artisan Bread

Cinnamon Raisin Artisan Bread
Inspired by "Artisan Bread in Five Minutes a Day"

1 1/2 cups lukewarm water
1 1/2 t yeast 
2 t coarse salt  (1 1/4 t if using table salt)
2 T agave nectar
1 1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup rye flour
1 1/2 t cinnamon
1/3 cup raisins

1. Dissolve yeast in water; add salt and agave nectar.
2. Add the remaining ingredients and stir with a fork until just combined, kneading is unnecessary. Dough will look "shaggy". Cover bowl with plastic wrap and let rise until doubled, about 2 hours; should be dotted with bubbles.
3. Put dough in refrigerator (the dough will not be as sticky when it is cold).
4. When ready to bake, scoop out dough onto a well floured work surface. Sprinkle with flour and shape into a boule - free form round.
5. Place on a pizza peel that has been dusted with cornmeal/flour or on a piece of parchment paper
6. Cover with plastic wrap and let rise for about 30 minutes. Preheat oven to 450.
7. Slash top and bake on a baking stone with a pan of water underneath or in a covered pot (dutch oven) for 30 minutes.
8. Remove to cooling rack.

Braised Potatoes and Carrots

Braised Potatoes and Carrots
(adapted from The Italian-American Cookbook)

5 tbl olive oil
1 ¼ lbs large red potatoes, cut into 1 ½ inch pieces (Red potatoes do taste the best, but you can use any kind of potato and it will still be delicious, I like to peel them)
3 carrots, cut into 1 ½ inch pieces
1 medium yellow onion, sliced
3 garlic cloves, chopped
8 fresh sage leaves, sliced (Ground Sage will work, about 1/2 - 1 tsp according to your taste preference)
1 ½ to 2 tsp fresh rosemary leaves, or ¾ tsp dried
2 4-inch sprigs fresh thyme, or ½ tsp dried
Salt, preferably kosher
Freshly ground black pepper
½ cup dry white wine, such as Soave (Substitute for white wine: 1 part white vinegar, 1 part water - so for this it would be ¼ cup vinegar, ¼ cup water)

In a large saute pan, heat 4 Tbsps of the olive oil over medium-high heat.  Add potatoes and carrots and cook, stirring, until browned, about 10 minutes.  Add the onion and cook, stirring, until all the vegetables are nicely browned, 3 to 5 minutes.  Add the garlic and the remaining Tbsp of olive oil, and cook, stirring, for 2 minutes.  If the vegetables brown too rapidly, reduce the heat to medium.

Add the sage, rosemary, and thyme, and season with salt and pepper to taste.  Add the wine and 3/4 cup of water.  Bring to a boil, reduce the heat to medium ,cover, and cook for 6 to 8 minutes.  Uncover and continue cooking until the potatoes are tender and the liquid has thickened so it is just thick enough to coat the vegetables, 3 to 4 minutes. (if necessary, add a little more water to coat the vegetables).

Manicotti

Manicotti (adapted from The Italian-American Cookbook)

For the Crepes:
3 large eggs
¾ cup milk
1 tsp salt
1 cup all-purpose flour
Olive Oil

For the Filling
2 large or extra-large eggs
Salt, preferably Kosher
Pepper
Pinch of nutmeg
3 cups ricotta cheese or 2 cups cottage cheese
¼  freshly grated Parmigiano-Reggiano cheese (Parmesan-Romano-Asagio from Kraft is what I use when possible - if not just use Parmesan)

For the Sauce
3 cups marinara sauce (see recipe below)

Prepare the crepes: In a bowl, whisk the eggs together adding the milk in a steady stream.  Add the salt and the flour, and whisk to make a light, thin batter.  Refrigerate for 30 minutes.

Brush an 8-inch nonstick sauté pan with some olive oil and place over medium heat.  Add ¼ cup of the batter, tilt to coat the bottom of the pan, and cook until lightly browned on one side, 1 to 2 minutes.  Flip the crepe over and cook the other side until lightly browned, 1 to 2 minutes more.  Set the crepe aside.  Repeat this process until all the batter is used (about 12 crepes ).

Prepare the filling: In a large bowl, lightly beat the eggs.  Add salt and pepper to taste, the nutmeg, and the two cheeses.  Mix well.

Preheat oven to 450°

Prepare the manicotti: Lay one of the crepes on a work surface.  Spoon 3 to 5 tablespoons of the filling on the bottom third of the crepe.  Roll it up gently to form a flattened tube.  Repeat until all of the crepes are filled.

Place the manicotti in a casserole or oven proof baking dish.  Cover with the marinara sauce and bake for about 15 minutes, until a toothpick inserted into the center comes out clean.  Serve immediately.

Marinara Sauce
(if you make about 3/4 of this recipe, it’s just the right amount for the  manicotti - but on the other hand, if you make the whole thing then you have yummy, left-over sauce to make some tasty spaghetti for lunch the next day - or you could use it to dip bread in, that's also good).

½ cup extra virgin olive oil
5 garlic cloves
2 28-ounce cans Italian-style tomatoes with juices, crushed or chopped
¾ tsp dried oregano
Salt, preferably kosher
Pepper
½ tsp sugar

In a large saucepan, heat the olive oil over medium-low heat.  Add the garlic and cook, stirring, until lightly browned, squashing the cloves every minute to release more flavor into the oil, about 4 minutes. The garlic cloves may be left in the sauce or removed

Add the tomatoes, oregano, salt and pepper to taste, and sugar, and bring to a boil.  Reduce the heat to a simmer and cook for 20 minutes.  Adjust the seasonings as needed.  The sauce may be stored in the refrigerator for up to 5 days.

Watermelon Lemonade Slushie

Watermelon Lemonade Slushie
adapted from frostedbakeshop.blogspot.com

8 cups cubed and seeded watermelon, frozen
1 cup strawberries, halved
1/2 cup fresh lemon juice
1 cup white sugar
2 cups 7 -Up or Sprite

Combine all the ingredients and blend until it is smooth

Gluten Free White Bread

Gluten Free White Bread
adapted from eatingglutenfree.com

2 c. GF mix*
1 c. Featherlight mix**
1/4 c. sugar
2 1/2 tsp. xanthan gum
1 1/2 tsp. salt
3 1/2 tsp. yeast
1/4 c. oil
1 3/4 c. warm water
1 tsp. rice vinegar
3 eggs

Combine flour mixes, sugar, xanthan gum, and salt in the bowl of a
stand mixer. Pour the yeast on top of the dry ingredients but don't
mix it in.

Combine water, oil, and vinegar in a separate bowl. Pour on top of
yeast and let sit 3 minutes. Mix together on low speed. Add eggs. Mix
until combined. Beat on high speed for 5 minutes.

Grease 2 regular loaf pans (8x4x2) or 12 English muffin rings.

Spoon batter into pans, and let rise for about 20 minutes. While the
bread is rising, preheat your oven to 375°.

Bake loaf pans for about 35-40 minutes. Bake English muffin rings,
rolls, and small loaves for 20-25 minutes. The bread will be a deep
brown color when it is done. Remove it from the oven and let it cool.
Slice the bread and place it in Ziploc bags in the fridge or freezer.
When ready to use, place the desired number of slices on a plate and
microwave on High for 15-30 seconds, until warm and soft to the touch.
Gluten free bread will last longer if kept in the fridge but will be
crumbly if not eaten reheated or room temperature.

*Gluten Free Flour
3 c. brown rice flour (can also use white rice instead)
1 c. potato starch (NOT potato flour)
1/2 c. tapioca starch

Mix well.

**Featherlight Flour Mix
1 c. Rice flour (white or brown)
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)

Mix well.

Nature's Spring Rolls

Nature's Spring Rolls
Recipe from www.greenkitchenstories.com

1 mango
1/2 cucumber
2 carrots
1 avocado
1 small pack sprouts
1 small pack sugar snap peas
1/4 wild cabbage
1 handful cashew nuts or peanuts (chopped)
fresh coriander (cilantro)
fresh mint leaves
rice paper

Slice all ingredients into sticks and place into piles. Prepare your spring rolls by following the directions on the packaging and filling with a little of each fruit, vegetable and seed. Wrap and dip in desired sauce and enjoy!

Homemade Choco-Cherry Lara Bars

Homemade Choco-Cherry Lara Bars
Recipe from Enlightenedcooking.blogspot.com

1/4 cup chopped dates (roughly chopped whole fresh dates; see my note about pre-chopped below)
1/4 cup dried cherries or dried cranberries
1/3 cup whole pecans, almonds or walnuts
1/4 cup mini chocolate chips
1/8 teaspoon cinnamon

Set out two pieces of plastic wrap for shaping and wrapping the bars. Place the dates and cherries in a food processor. Pulse until processed to a paste. Spoon into a bowl (you do not need to clean your food processor). Add the nuts to the processor and pulse until finely chopped. Add the nuts, along with the cinnamon and chocolate chips to the bowl with the fruit paste. Use your fingers to knead the nuts into the paste.
Divide mixture in half. Place each half on each of one of the sheets of plastic wrap and shape into a bar. Tightly wrap the plastic around each bar and store in refrigerator.