Eggnog

We love eggnog at our house! This is a great recipe that's not overly thick and sweet like the kind from the grocery store -- and you know exactly what's in it!

-Mom Pulsipher

4 eggs
1/2 cup sugar
1/8 tsp. salt
4 cups milk
2 tsp. imitation rum extract
1/2 tsp. nutmeg
1 cup whipping cream

Whisk eggs, sugar, and salt in top of double boiler (or bowl set on top of pan). Add milk; mix and cook, stirring frequently, until mixture barely coats a metal spoon. Stir in extract and nutmeg. Cool, and then chill in the refrigerator (this can take several hours).

Beat whipping cream until stiff peaks form. Pour immediately into glasses and serve. Sprinkle lightly with nutmeg, if desired.

Pizza Hut Pan Pizza

If you're a fan of Pizza Hut's deep dish crispy crust - you'll enjoy this! This might be our new Christmas Eve Dinner tradition. :)

4/5/12 - I modified the original recipe and we think this recipe is pretty great! The trick is to leave the dough pretty sticky - more like a thick batter than a bread dough. It's messy, but produces a very light crust - just like Pizza Hut.

-Modified from Your Homebased Mom

1 1/3 c. Warm water (105F)

1 Tbsp sugar

2 1/2 tsp. yeast

2 Tbsp Vegetable oil

3 1/4 c. Flour

1/4 c. Non-fat dry milk

1 tsp. dough enhancer, optional, but helps achieve a light and airy crust

1 tsp salt

6 Tbsp. EVOO (2 Tbsp each for three 9" cake pans) * good oil makes for a really tasty crust!

Pizza or Marinara sauce, mozzarella cheese and desired toppings

Garlic butter, if desired

Set out three 9" cake pans and add 2 Tbsp EVOO to each pan. 

Put water, yeast, sugar, and vegetable oil in Bosch mixer. Add flour, dry milk, dough enhancer, and salt and mix for 3 minutes. (It will be sticky) Divide dough into three equal parts. Use your hands to press dough down so it covers the bottom of the pans (it might not completely cover the bottom). Cover with plastic wrap, place in warm area, and allow to rise for 1 to 1 1/2 hours.

*If you're running short on time, preheat your oven to 100 while you make the dough. Turn the oven off and then place the prepared pans with dough inside to proof. It cuts the rising time in half.

Prepeat oven to 450 degrees (425 works better for our oven). Spread sauce on each pizza and then add cheese and toppings. Cook until cheese is bubbling and outer crust is brown – about 15 minutes. After removing the pizza from the oven, remove immediately to cooling racks to preserve the crispy crust. If desired, brush outer edge of crust with garlic butter. Cool slightly before cutting.

Coconut Bread

Brandon's mom makes this yummy bread for her neighbors every Christmas. A little bit different and delicious!

-Mom Roberts

2 c. sugar
1 c. butter
4 eggs
1 T. coconut flavoring
1 c. Buttermilk
1 c. coconut flakes
1 c. chopped pecans (optional - I didn't use)

Cream butter, sugar, add eggs, flavoring, buttermilk, coconut flakes, and nuts.

Blend in:
3 c. flour
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder

Bake in two greased and floured loaf pans @ 325 for approx. 40 min. (mine took 55 minutes in two 9" loaf pans).

Glaze:

1 1/2 c. sugar
3 T. butter
1/3 c. water
1 t. coconut flavoring

Bring to sugar, butter and water boil. Remove from heat and stir in flavoring. Let bread cool for 5 min. Poke holes in it with a skewer, pour glaze over each loaf, while still in pans.

Let set 5 min. Remove from pans, place on cooling rack. Pour additional glaze over them.

Caramel Corn

If you can't have Garrett's - make this!

- Jessica Hall, with slight modifications

1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract
6 quarts plain popped popcorn (about 2/3 cup unpopped kernals)

2 cups dry roasted peanuts (optional)

Pop popcorn and divide between two baking sheets (non-stick are great).  

Preheat oven to 250 degrees. Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. (Comes to about 250-255 degrees)

Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.

Bake for 1 hour and 15 minutes, stirring every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Easy Garlic Broiled Chicken

I always hate to pass up split chicken breasts when they're on sale for 99 cents a pound. This recipe was easy and flavorful. The hardest part is trying to find a package with similarly sized pieces!

-Allrecipes.com

1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin (I used 4 split chicken breasts with skin & ribs)

1.Preheat the oven broiler (on high, lower-middle rack). Lightly grease a baking pan. (I covered mine with foil)

2.In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.

3.Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.

4.Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. (The larger breasts took 40 minutes)

Oreo Turkeys

I found this great idea on Our Best Bites. I didn't have time to make them for Thanksgiving Day, but they made a great Sunday activity and treat! The kids had a lot of fun helping me make these. Make sure you follow the directions and put the head on in the right place! :)

Double-stuffed Oreos
1 square Semi-Sweet Bakers chocolate, melted (for 10 turkeys)
Candy corn
Mini Reese's Cups
Whoppers
Yellow and Red frosting
Nonpareils for eyes

Gingerbread Waffles

This recipe comes from my sister in law Lori. I am consistently impressed with how she continues to make delicious meals for her family while working with some of her family's severe food allergies. We loved these waffles and no one will ever know that I didn't use eggs. I am excited to start using ground flax as an egg replacement in my quick breads! I didn't get a chance to make the citrus sauce, but it sounds delicious!

1 cup all-purpose flour
3/4 cup whole wheat flour
1 T baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
2 Tbs. ground flax seed + 6 T water (OR 3 tsp EngerG Egg Replacer + 4 T warm water)
1-3/4 cup RiceMilk (I just used regular milk)
1/2 cup cooking oil
2 T molasses
1 recipe Citrus Sauce (see below)

1. Combine all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, ginger and cloves; set aside. In another mixing bowl combine "eggs", milk, oil, and molasses. Add "egg" mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy).

2. Bake on preheated, lightly greased waffle iron. Close lid quickly; do not open 'til done. Bake according to your iron's directions. When done, use fork to lift waffle off grid. Repeat, serve hot.

CITRUS SAUCE:


In saucepan, combine 3/4 cup honey, 2 T cornstarch, Stir in 1 cup water, 3/4 cup orange juice, and 1/4 cup lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in 2 T Smart Balance, 2 tsp finely shredded lemon peel, 2 tsp. finely shredded orange peel. Serve warm. (Store leftover in refrigerator).

Peanut-butter Swirl Brownies

My four-year-old son is very bright and aware of the days of the week and what we do on each day - he keeps me on track!. For instance, Family Night, Bath Nights, Movie Nights, etc. The other day he asked me what we were having for Treat Night. When I asked him what nights those are, he said Sunday and Monday! :)

When I was growing up, it was not unusual to have our big Sunday meal at lunch time, and popcorn and a freshly-baked cookies or dessert for dinner. I guess I unknowingly have incorporated this into our family routine as well!

-Filling from Martha Stewart

Brownie recipe of choice - I just used a Betty Crocker brownie mix

Filling:
4 Tbsp unsalted butter, melted
1/2 cup powdered sugar
3/4 cup peanut butter
1/4 tsp. salt (omit if using salted butter)
1/2 tsp. vanilla

Preheat oven to 350. Spray a glass 11x7 baking dish.

Make brownies according to recipe or directions on box. Prepare filling.

Pour 1/2 of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes.

Apple Studel Muffins

I love muffins for breakfast and for snacking! This muffin is great and perhaps nutritionally the apple offsets the sweet topping... :) I also saw a variation of this recipe here that uses food storage ingredients and looks a little healthier.

-Your Homebased Mom

2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg (1/4 tsp)
1/2 C butter
1/2 C white sugar
1/2 C brown sugar
2 eggs
1 1/4 tsp vanilla
3 apples, peeled (1-shredded and 2 chopped) - I used Granny Smith
1/2 C cinnamon chips

Topping
1/3 C brown sugar
1 Tbsp flour
1/8 tsp cinnamon
1 Tbsp butter

Preheat oven to 375 degrees. Grease muffin pan. (15-16 muffins)

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat the butter, sugars and eggs together until smooth. Mix in vanilla. Add in apples and cinnamon chips. Gradually add in the flour mixture. Note that this is a thick batter. Spoon the mixture into greased or lined muffin pan.

In another small bowl combine the topping ingredients: brown sugar, flour and cinnamon. Cut in butter until mixture is like course crumbs. Sprinkle over tops of mixture in muffin pan.

Bake 20 minutes or until toothpick inserted comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Crockpot Baked Potatoes

My mom made baked potatoes in the crockpot while we were visiting this summer - brilliant! No need to heat your oven for an hour. Now we can have crispy-skinned potatoes in the summer too and no more nuking!

Scrub and dry potatoes - wrap in foil. Place in crockpot and cook on low for 2 1/2 -3 hours, depending on your crockpot.

I removed the potatoes from the foil and returned them to the crockpot to keep them warm until I got the rest of the dinner ready. The skins were crispy and delicious!

Glow in the Dark Drinks

When I saw this post on Our Best Bites, I had to add glow-in-the-dark lemonade to our Halloween menu! The Tonic water contains quinine which glows under a black light - cool! It is a little bitter, so I added just enough to make the drinks glow. Brandon gets the credit for this photo!

-Our Best Bites

Country Time Lemonade Powder (enough for 2 quarts)

1 cup Tonic Water

Water

Monster Pudding Cups

My sister-in-law Kapri made these treats for Halloween many years ago - they are one of our Halloween favorites!

-Kraft

1 square BAKER'S Semi-Sweet Chocolate
2 cups cold milk
6 drops green food coloring
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
8 OREO Cookies, crushed

Melt chocolate in microwave as directed on package. Use a clean small paint brush to paint a monster face on the inside of each of four clear 5-oz. plastic cups with the melted chocolate. Refrigerate until ready to use.

Add milk and food coloring to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Immediately pour into prepared cups.

Top with the cookie crumbs. Refrigerate at least 1 hour before serving. Store any leftover desserts in refrigerator.

Monster Mouths

A fun Halloween snack!

Apples

Slivered almonds,

Peanut butter

Raisins

Cut apples into quarters and cut core out to form mouth - dip in lemon water to prevent browning. Insert almonds to make teeth and use peanut butter and raisins to make eyes.

Hot Dog Mummies

A Halloween Classic!

1 pkg hot dogs

1 can refrigerated breadsticks

Separate breadsticks and cut lengthwise into 3 pieces. Wrap hot dog to look like bandages - using 3 lengths per hot dog. Bake at 375 for about 16 minutes, or until breadsticks are lightly browned.

Apple Cherry Punch

A slight chill in the air calls for a warm cider! This is a slightly different version with cherry kool-aid. Call it "Blood Punch" for Halloween!

-Taste of Home

4 cups water

4 cups unsweetened apple juice

1 cup sugar

1 envelope unsweetened cherry soft drink mix

1/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1/8 tsp. ground cloves

In a large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered for 15 minutes.

Grilled Basil-Marinated Chicken

Brandon tested several grilled chicken recipes this summer, and this was one of the favorites. It is also another great way to use the basil from our garden!

-George Stella, Food Network

1 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 Tbsp. chopped basil leaves, plus 4 sprigs for garnish
1 Tbsp. finely chopped red onion
2 tsp. kosher salt (1 tsp. sea salt)
1 tsp. whole black peppercorns
1 clove garlic, chopped
4 boneless, skinless chicken breasts (about 2 lbs)

Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.

When ready to cook, build a charcoal fire or preheat gas grill.

Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

Lemon Drop Cookies

I found this recipe on a food blog I came across last week. Yeah for food blogs! This one is another keeper! I thought I'd be smart and just use my Silpat instead of the parchment paper, but for some reason, it really affected how the cookies looked. Halfway through, I switched pans and the cookies turned out much better. I recommend using parchment paper on an Airbake pan.

-See Jane in the Kitchen

2 cups sugar

1 1/2 cups butter-flavored shortening

3 eggs

2 tsp. vanilla

1 tsp. lemon extract

4 cups flour

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

Finely chopped zest of one lemon

1 (6-oz) package lemon drops (I only found LemonHeads and they worked well)

Glaze:

2 cups powdered sugar

Juice of 1-2 lemons

Preheat oven to 350 degrees. In mixing bowl, cream sugar, shortening, and eggs; add flavorings. Stir in dry ingredients, lemon zest, and crushed lemon drops. Roll into balls, flatten slightly, and bake on parchment lined baking sheet for 10-12 minutes. Let cool slightly on pan for a couple of minutes. Make a glaze by mixing powdered sugar with lemon juice. Brush glaze over cookie tops. Let cookies cool completely.

Makes 4 to 5 dozen cookies.

Stuffed Pork Tenderloin

This recipe has been in the 'to-try' file for some time now. I thought that anything stuffed with cream cheese and bacon must be good. This one is definitely a winner - the pork stayed moist and the flavors were nice and balanced. Not the healthiest of dishes, but really yummy!

The picture for this one is not too great - please ignore the stray pea on the pork. :)

-Favorite Family Recipes

1 pork tenderloin (1/2 loin - Tyson brand was great)

1 (8 oz) pkg. cream cheese

1 jar roasted red peppers, drained and chopped

1/2 pkg. bacon, cooked and crumbled

1 pkg. Knorr dried pesto seasoning

Spinach leaves - about 1 large handful

olive oil

salt & pepper

paprika

Prepare the pork (I found this very helpful), by cutting to unroll, and then pound to flatten.

Spread with cream cheese, sprinkle with red peppers and bacon, then the pesto seasoning. Lay spinach leaves over the top, and then roll as you would cinnamon rolls, securing with kitchen twine. Next, rub with olive oil, salt, pepper and paprika. Place on a greased baking sheet and bake at 350 for 60-90 minutes or until the internal temperature reaches 160-165.

*I found the rolls looked much better after the pork had rested about 10 minutes - use a electric knife for easy slicing.

Caramel Apples

We had great success with this recipe, although our apples were not that great. Next time I'll make sure the apples are nice and crisp before I dip them! I poured the extra caramel into a buttered dish and sprinkled it with pecans - yum!

-Your Homebased Mom

2 cups brown sugar
1 cup corn syrup
1/2 cup butter
1 can sweetened condensed milk

Prepare apples by roughing with fine grit sandpaper - rinse and dry competely, then insert popcicle sticks.

Combine the first 3 ingredients. After the butter is melted, stir in the milk.

Cook to soft ball stage (230-240 degrees). Stir constantly.

Remove from heat and stir in 1 tsp. vanilla.

Let the caramel cool slightly, then dip apples and roll in nuts if desired. Place on Silpat to cool completely.

Sour Cream Cinnamon Rolls

I've made my fair share of cinnamon rolls. In high school, I made and sold pans of cinnamon rolls to raise money for my trip to Spain. I usually just use my standby roll recipe and proceed as one normally would for cinnamon rolls, but the roll part always turns out a little 'bready' after they cool. I've had this recipe in my 'to-try' file for some time now, and thought General Conference was a great time to give them a try. SUCCESS! The roll was nice and soft and although a lot of the filling ran to the bottom of the pan, it was soft and not burned. This is our new favorite!

-Prairie Home Cooking

Dough:
2 pkg. active dry yeast (5 tsp)
1/2 cup lukewarm water
2 cups sour cream
4 Tbsp. butter
6 Tbsp. granulated sugar
1/4 tsp. baking soda
2 tsp. salt
2 large eggs
6 cups all-purpose flour

Filling:
1 cup packed light brown sugar
1 Tbsp. ground cinnamon
½ cup. butter, softened

Glaze:
3 cups confectioner's sugar
4 Tbsp. milk or light cream
1 tsp. vanilla extract

1. Prepare the dough: Sprinkle the yeast over the lukewarm water in a small bowl; do not stir. Set aside to proof to a foamy consistency. heat the sour cream in a saucepan over low heat, stirring occasionally, until the sour cream is lukewarm, about 4 minutes. Add the butter, sugar, baking soda, and salt, and cook, stirring occasionally, until the butter is melted, about 5 minutes more. Transfer the mixture to a mixing bowl (or Bosch), and using an electric mixer, blend in the egg and the yeast mixture. Mix in the flour, 1/2 cup at a time; you will have a sticky and somewhat thick dough. turn out the dough onto a floured board and knead it for 3 to 4 minutes (or mix in Bosch), or until the dough is elastic and no longer sticky. Return the dough to the bowl, cover with a damp tea towel, and let the dough rise for 10 minutes.

2. Prepare the filling: Combine the sugar and the cinnamon in a bowl and set aside. Divide the dough in half, and transfer one of the halves to a floured board (I just spray my counter with Pam). Roll out the dough into a 13x10-inch rectangle that is about 1/4 inch thick. Brush half of the melted butter over the surface of the dough and sprinkle it with half of the cinnamon-sugar mixture. Roll up the dough in jelly-roll fashion, starting with the long side that is least even; you will end up with a roll about 13 inches long. Lightly oil a baking sheet. Cut the roll into 1-inch lengths and place each piece, with a spiral side facing up, on the baking sheet. Repeat the process with the other half of the dough. Cover the cinnamon rolls with a tea towel, and let them rise for 1 hour, or until they have about doubled in bulk. Meanwhile, preheat the oven to 350 degrees.

3. Bake the cinnamon rolls for 20-25 minutes, or until they are puffed and browned. While the rolls bake, make the glaze: Whisk together the confectioners' sugar and the milk in a bowl. When the mixture is smooth, the vanilla.

4. Remove the rolls from the oven, and while they are still hot, drizzle them with the glaze. Let them cool slightly before serving.

Variation for Orange Rolls:

Filling:

½ cup butter, softened

1 cup granulated sugar
zest of 2 oranges

Glaze:
3 cups confectioner's sugar
zest of 1 orange (Optional, for more orange flavor)
orange juice - enough to make a thin glaze

Cream Cheese French Toast Bake

This recipe comes from one of our church recipe exchanges. It's delicious and easy to prepare. A definite hit with our family!

-Cristy Clayton

1 loaf French bread, cut into 3/4-1" slices

1 (8 oz) container cream cheese
4 large eggs
1 cup milk
1/4 cup sugar
1/4 tsp. salt
1/4 tsp. cinnamon
2 Tbsp. melted butter
1 quart fresh strawberries
1/2 cup sugar

Spray a 9x13" glass baking dish with non-stick spray. Spread about 1 Tbsp. cream cheese on half of the bread slices. Top each with remaining slices to form 2 sandwiches per serving. Place sandwiches in baking dish, covering bottom. Beat eggs in a medium bowl. Add milk, 1/4 cup sugar, salt, and cinnamon. Beat well. Pour over bread in baking dish. Let stand at room temperature for 5 minutes. Turn bread sandwiches over. Cover and refrigerate 8 hours or overnight.

Chop 1 cup of the strawberries; refrigerate remaining berries. In glass or plastic bowl, combine chopped strawberries, 1/2 cup sugar. Cover and refrigerate 8 hours.

Preheat oven to 400 degrees. Uncover baking dish. Drizzle bread slices with melted butter. Bake uncovered for 25-30 minutes or until golden brown. Meanwhile slice remaining strawberries and add to chilled strawberry mixture. Serve French toast with strawberry topping. Can also top with other berries, or syrup.

Almond Joys

I really felt like an Almond Joy yesterday, and it was way too hot to make a special trip all the way to the store, so I looked up my Mom's recipe and I happened to have just enough coconut I still had some Ghiradelli dipping chocolate left from Valentine's Day (it lasts forever) and some almonds in the freezer - yippee! I've seen lots of different recipes for homemade Almond Joys, but none are like this one from my Mom. Delicious!

*Some notes: You might need to reduce the temperature based on your elevation (reduce 1 degree for every 500 feet above sea level). I've never had much success making candy in a non-stick pan - try to use a heavy, straight-sided pan. Once you mix the sugars and water, leave it alone and don't stir until you add the other ingredients. For best flavor, toast almonds at 400 for about 5 minutes, turn them over and toast another 5 minutes. Remember you'll be dipping in chocolate, so try not to make the coconut balls too big - mine were probably about a scant Tbsp. each.

*Wait til the mixture cools a little before trying to roll, it will help. Don't be concerned if it completely falls apart and looks like a disaster - this is normal. Just roll quickly in-between your palms and it should come together.

- Mom Pulsipher

1 1/3 cups Karo
1 cup sugar
1/2 cup water

Mix and cook to 240 degrees. Take off heat.

Add:

2 Tbsp. flour

Then add:

1 tsp. vanilla

1 tsp. almond extract

Add enough coconut to shape and hold ( 1 1/2 - 2 large pkgs.). Shape around almonds, freeze and dip in chocolate. Coconut works into syrup better if you use a silver-stone pan.

Apple Raisin Muffins (Mini)

Mini muffins are perfect for kids and adults alike. These muffins are tasty and make a yummy snack. This recipe makes close to 5 dozen mini muffins, so put some in the freezer for later!

-Paula Deen (with some changes)

1 cup water
2 cups sugar
2 cups grated apples (2 large granny smith)
1 cup raisins
1 cup (2 sticks) butter
2 tsp. ground cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
3/4 cup chopped pecans
2 tsp. baking soda
3 1/2 cups flour

Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to boil. Remove the pan from the heat and cool completely.

Preheat oven to 350 degrees (325 if using dark pan).

In a large bowl, stir the nuts and baking soda into the flour. Add the cooled mixture to the bowl, and stir until blended. Fill greased miniature muffin tins with batter to the top. Bake for 15 minutes.

Carrot Cake

Brandon loves carrot cake, but until now I have not been very successful in finding a recipe that produced a moist cake that had the right balance of carrots, pineapple, nuts and raisins. I finally decided to take several recipes, compare them, and then make up my own based on our tastes and preferences. I think we finally found a winner!

Cake:

4 extra large eggs
1 cup oil
1 cup brown sugar
1 cup white sugar
1/2 cup crushed pineapple (drained, but not squeezed dry)
2 tsp. vanilla
2 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
2 3/4 cups finely grated carrots
3/4 cup chopped pecans
1/3 cup raisins (if desired)

Simple Syrup:
1/4 cup sugar
1/4 cup water

Frosting:
1 (8 oz) package cream cheese, room temperature
6 Tbsp. butter, room temperature
2 cups powdered sugar
1 tsp. vanilla
1 Tbsp. heavy or whipping cream

Preheat oven to 350. Grease two 9" round pans and line bottoms with parchment paper.

If using raisins; place in a bowl and cover with boiling water. Let them soak for 15 minutes until plump. Drain excess water and reserve on paper towel. Toss with 1 tsp. flour before adding to cake.

In a large bowl, beat together eggs, oil and sugars. Stir in pineapple and vanilla. Sift flour, cinnamon, baking soda, baking powder and salt and gently add to sugar mixture, stiring just until flour is incorporated. Stir in carrots, nuts, and raisins (if using).

Pour into prepared pans and bake for 25-30 minutes, until a toothpick inserted into the center of the cakes comes clean. Let cakes cool in pans for about 10 minutes, then turn out on a wire rack and cool completely. Brush tops of cake with simple syrup and frost as desired.

To make simple syrup: Bring sugar and water to boil, stirring until sugar is dissolved. Cool completely.

To make frosting: Beat the cream cheese and butter together in a medium-sized bowl with the mixer on high speed. Add the powdered sugar, then the vanilla, beating until smooth. With the mixer running, gradually add the cream and beat until the frosting looks whipped and creamy. Add a little more cream if necessary until it's easy to spread.

Tropical Muffins

How can you go wrong with sour cream? This muffin is moist and delicious!

-Country Magazine

1/4 cup butter, softened
1/2 cup sugar
1 egg
1 cup (8 oz) sour cream
1 1/2 tsp. imitation rum flavoring (1 tsp. was plenty)
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 can (8 oz) crushed pineapple, drained
1/2 cup flaked coconut
1/3 cup chopped pecans

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Makes 12 muffins.

Junebug Frocktail

Here's a yummy drink perfect for summer! The recipe called for serving the drink over ice, but I just threw the ice in with the other ingredients in the blender. Yum!


-Better Homes & Gardens


3 cups ginger ale (2 12oz cans)
1/4 cup grenadine
1/4 cup orange juice
3 scoops orange sherbet
8 cubes ice

Blend until ice is completely crushed.

Serves 4.

Super Sidewalk Paint

My kids love this paint! We use disposable plastic cups and inexpensive sponge paint brushes for our painting. Be careful - the food coloring will stain clothing.

-The Ultimate Book of Kid Concoctions

1/4 cup cornstarch
1/4 cup cold water
6-8 drops food coloring

Mix cornstarch and cold water together in a small plastic bowl. Add food coloring and stir. Repeat to make different colors. Super Sidewalk Paint can easily be washed away from the sidewalk with water.

Beef & Barley Stew

In an effort to be more prepared in an emergency, we've been trying new recipes to expand the list of meals that we could make with our food storage. I added some potatoes and used fresh vegetables in this soup because I had some that needed to be used, and I think this soup would be delicious any time.

-Preparedness handout?

1 (12 oz) can beef chunks (don't drain!)
7 cups water
3/4 cup dried carrots (4 fresh)
3 Tbsp. dried minced onion
3 Tbsp. dried celery (2 ribs)
2 Tbsp dried red or green pepper (1/2 large)
2 potatoes, cubed or dried equivalent
2 Tbsp. beef bouillon
2 Tbsp. dried minced parsley
1/2 tsp. basil
1/8 tsp. pepper
1 bay leaf
3/4 cup pearled barley

Combine all ingredients except barley in large pot and bring to boil. (If using fresh potatoes and bell peppers, reserve those until the last 20-25 minutes of cooking).

Add barley and simmer, covered, for 45-55 minutes until barley is tender. Remove bay leaf before serving. Serves 4-6.

Chocolate Marshmallow Bars

Here's another of my favorites that I haven't made in a long time. According to my family, we need to have them more often! :) I believe this another winner that my mom got from Taste of Home many years ago.

3/4 cup margarine or butter
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1 1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. cocoa
1/2 cup chopped nuts
4 cups miniature marshmallows

Topping:
1 1/3 cups milk chocolate chips (I like semi-sweet)
3 Tbsp. margarine or butter
1 cup peanut butter
2 cups crisp rice cereal

Cream margarine and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts. Spread in greased jelly roll pan (or 9"x13"). Bake at 350 for 15 to 18 minutes (20 to 25 for a 9"x13" pan). Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes. Spread the melted marshmallows evenly over cake. Cool.

For topping, combine chips, margarine and peanut butter in small pan. Cook over low heat until melted. Stir in cereal. Spread over bars. Chill.

Penne Rustica

Penne Rustica is one of my favorite dishes at Macaroni Grill. I have to say that this recipe comes pretty close to matching those flavors. Now I need a good recipe for their bread!

-Pimp My Dinner, with some slight modifications

2 boneless, skinless chicken breasts, grilled (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
- - - - - - - - - - - - - - - -
3 slices bacon
1 tsp bacon drippings
1 tsp chopped garlic (2 cloves)
2 Tbs. apple juice + 1 Tbsp red wine vinegar +enough chicken broth to equal ½ cup
1 1/2 tsp dijon mustard
1 1/2 tsp dried rosemary
1/2 tsp salt
2 cups heavy cream
- - - - - - - - - - - - - - - - -
1/2 box penne pasta
1/3 cup roasted red peppers (we prefer sun dried tomatoes)
1/2 cup grated parmesan cheese
1/4 paprika

Cook bacon, remove from pan and set aside. Reserve 1 tsp. drippings, add garlic and sauté. Add apple juice mixture, mustard, salt, rosemary, and heavy cream. Cook over low heat until sauce has reduced by ½ (about the time it takes to bring water to boil and cook the pasta).

Cook pasta to al dente-approximately 9 minutes. Slice chicken into medium-bite size pieces. Combine sauce, reserved bacon, cooked pasta, diced chicken, and bell peppers (or sun dried tomatoes) and mix thoroughly. Sprinkle with parmesan cheese and paprika. Pour into 9x9 baking dish and bake at 450 for 10 minutes.

Pudding Pops/ Fudge Cicles

While we were in Arizona this summer, my mom made these for the kids. How did I forget about these? They were always one of my favorite summertime treats. We've tried chocolate, white chocolate and banana cream, and our favorite is the banana cream.

-Aunt Deborah

1 small package instant chocolate pudding (any flavor)
1/3 cup sugar
3/4 cup evaporated milk
3 cups milk (can use powdered)
Popcicle sticks

Mix all ingredients til smooth. Pour into fifteen 3-oz Dixie cups. (Put the cups in a muffin tin for easy transportation and stabilization in the freezer.) Freeze for 30-45 minutes until partially frozen and then insert sticks. About 100 calories for each fudge cicle.

Marinated Pork Chops

We thought these were great - tender and flavorful! They grill up quickly and made an easy summer meal with baked potatoes (crock pot or microwaved) and watermelon.

-Taste of Home

1/2 cup canola oil
1/4 cup lime juice
4 tsp. balsamic vinegar
2 tsp. sugar
2 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. paprika
1 garlic clove, minced
6 boneless pork loin chops (4 oz. each)  * look for ones with more brown meat - they will be more tender and flavorful

In a large resealable plastic bag, combine the first eight ingredients; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill pork chops, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160 degrees.

Mint Chocolate Brownies

I love mint chocolate; pair that with my other love - brownies - and you have the perfect dessert!

-E's Recipe Corner

Brownies

Melt together 2/3 cup butter with 3 squares baking chocolate.

Combine:
2 cups sugar
4 eggs
1 Tbsp. mint extract
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt

Add chocolate mixture to above mixture and mix well. Pour in greased 9x13 pan and bake at 325 for 25-30 minutes.

Cool completely, then make icing and spread on top.

Icing
4 Tbsp. butter, softened
2 Tbsp. milk
1/2 tsp. mint extract
green food coloring
2 cups powdered sugar

Put frosted brownies in the refrigerator for 30 minutes or freezer for 5 minutes, then melt:
1 Tbsp. butter
1 cup chocolate chips

Carefully spread on top of icing before chocolate sets.

Kettle Corn

While I was growing up, popcorn was a regular Sunday-evening treat and I have one brother who loves it so much he could probably live on popcorn alone. I do enjoy a bowl of buttered popcorn now and then, but I have to say that I would prefer kettle corn 9 times out of 10. I love sweet and salty combinations! Here's an easy way to make it at home without having to wait for the next fair.

2 Tbsp. oil
1/2 cup popcorn
3 Tbsp. sugar
Salt, to taste

Pour oil in popcorn popper (we have a StirCrazy). Quickly add popcorn and sugar and cover. Wait until all popcorn has popped and immediately pour popcorn into a large bowl; salt as desired. Be careful because the sugar will still be sticky and is extremely hot.

You could also make this on the stovetop using a large pan with a lid, but make sure you shake it vigorously back and forth over the heat to prevent the sugar from sticking to the bottom.

Oatmeal-Chocolate Chip Cookies

Here's another winner from my mom!

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 tsp. vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup semi-sweet chocolate chips
1 cup chopped nuts
1/2 cup coconut

Variation:

Use 1 cup white chocolate chips and 1 cup dried cranberries in place of chocolate chips, nuts and coconut.

Heat oven to 350. In large bowl, beat brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips, nuts, and coconut.

Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

Bake 9-11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

3 1/2 dozen cookies

Fried Mozzarella Sticks

There's nothing like fried cheese!

-Pioneer Woman/Kikkoman

16 pieces String Cheese, removed from wrappers (Kraft)
1/2 cups All-purpose flour (I added garlic powder)
2 whole eggs
3 Tbsp. milk
2 cups Panko Bread Crumbs
1 Tbsp. dried parsley flakes
canola oil, for frying
marinara sauce, for dipping

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour (and garlic powder) in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in Panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

IMPORTANT: ** Place tray in freezer for 20-30 minutes to flash freeze. **

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat (or use deep fryer). When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to paper towel-lined plate (salt lightly). Serve immediately with warm marinara sauce.

Banana Pancakes

Classic Betty Crocker style pancakes with mashed bananas - a quick and easy way to use your overripe bananas!

2 eggs
1 1/2 cups milk
3 Tbsp. oil
3 overripe bananas, mashed
1 1/2 cups flour
1 1/2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt

Beat eggs; add milk, oil and bananas. Add dry ingredients and stir until smooth - do not overmix. Delicious with caramel syrup.

Croutons

I should have started making my own croutons a long time ago! They are so easy and delicious!

-Bonnie James, also allrecipes.com

4 thick slices white bread (french), or two hamburger buns work great - any bread about to go stale
1/2 cup butter
2 cloves garlic, minced

Cut the bread into 1/2-inch cubes. Preheat oven to 350 degrees. In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet. Bake for 15 minutes, or until crisp and dry. (Turn half way through). Check frequently to prevent burning. Cool. Store leftovers in an airtight container.

Guacamole

I'm not sure you can really call this a recipe, but this is the way my family has always made guacamole! :)

2 large avocados
Pace picante salsa and/or El Pato for more heat
Garlic Powder, dash or so to taste
Salt, to taste

Halve avocados and remove pits. Roughly mash with a fork. Add salsa (approximately 1 Tbsp or so), and season with garlic powder and salt to taste. Best if eaten right away, but if you need to keep it for awhile, one of the avocado pits will help the guacamole from turning brown.

Naan

I have a very unusual stovetop that only has two burners and the other half grill top. It is extremely messy to use for burgers, etc, but it was perfect for the naan! A delicous accompaniment for our tikki masala!

-Allrecipes.com

1 (.25 ounce) package active dry yeast (2 1/2 tsp.)
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour (all-purpose flour + 1 tsp. wheat gluten per cup)
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls (about 16), and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Deep Dish Caramel Apple Pie

A yummy variation on a traditional apple pie! I used caramel ice cream topping in place of dulce de leche. If your family likes dulce de leche go for it!

-RecipeGirl

½ cup brown sugar
1/3 cup granulated sugar
1/3 cup cornstarch
¼ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
pinch of salt
7 to 8 cups of peeled, sliced apples (I like Granny Smith & Braeburn) (Approx 5 apples)
½ cup dulce de leche (canned or homemade) or caramel topping
2 Tablespoons apple cider
½ teaspoon vanilla extract
double crust for 9-inch pie (purchased or homemade)
egg white mixed with 1 teaspoon of water

coarse sugar for top, optional

1. Preheat oven to 400 degrees F. Center rack in oven.
2. In a small bowl, mix sugars, cornstarch, spices and salt.
3. In a large bowl, toss together apples, dulce de leche, apple cider and vanilla extract. Add dry ingredients and toss to combine.
4. Between waxed paper, roll out pie dough as large as possible keeping it a good thickness. Line deep dish pie pan with crust and let it hang over the sides. Brush with egg white mixture. Add filling and spread out evenly.
5. Roll out 2nd crust a little bit too & place on top of pie. Crimp edges together in a decorative fashion to seal. Brush with egg white mixture. Cut a few holes in the top crust for venting. Sprinkle with coarse sugar, if using.
6. Bake for 30 minutes. Then turn the temperature down to 375 degrees F. If pie is browning, cover it with foil and top with a pie crust shield to prevent crust edges from burning. If you don’t have a pie shield, just cover the whole thing with foil. Bake for another 30 minutes.

7. Remove pie from oven and cool on rack for several hours to allow filling to set.

Pioneer Pie Crust

Pie crust has never been one of my strong points, but I thought I'd try to make it one! My mom shared this recipe with me and it's a winner for flaky crust. I decided to use lard because it was what the pioneers would have used. At my mom's suggestion I rolled it out between layers of a clean trash bag. It was the easiest dough I've ever worked with. The crust came out beautiful and flaky, but it was not very flavorful. I think next time I'll try butter-flavored Crisco.

-Mom Pulsipher

2 1/2 cups flour
1 cup lard or shortening (butter-flavored Crisco)
1/2 tsp. salt
1 egg, lightly beaten
1 Tbsp. vinegar
Approx. 4 Tbsp. cold water

Mix flour with salt. Cut in shortening. Mix egg and vinegar in a 1/2 cup measuring cup and fill to top with cold water - about 4 Tbsp. Drizzle into flour mixture and mix with fork. Chill while preparing pie ingredients. Roll out in between sheets of a clean trash bag. Brush with egg white mixed with 1 tsp. water.

Snickers Bar Pie

I am still not confident in my crust-making skills, so I decided to make this pie for the Boy Scout dinner and fundraiser last night. It brought in $75! :) I love that it makes two pies - one I can take to a special event and one for the family to enjoy at home. This is definitely sweet, but super yummy! I reserved all of the candy bars for the top, and think I prefer it that way.

-RecipeGirl

8 ounces cream cheese, softened
1½ cups powdered sugar
½ cup chunky or creamy peanut butter
16 ounces Cool Whip, thawed (or about 8 cups of stiffly whipped, sweetened cream)
Two prepared chocolate cookie pie crusts*
4 regular-sized Snickers candy bars, chopped
chocolate syrup, caramel syrup, chopped peanuts (optional) for garnish

1. In a large mixing bowl, beat cream cheese sugar and peanut butter until creamy.
2. Gently fold in the whipped cream just until mixed.
3. Divide between the two crusts. Drizzle chocolate and caramel syrup on top and sprinkle with chopped peanuts and additional chopped snickers. Keep in refrigerator until ready to serve.

*For two oreo pie crusts, crush 1 pkg. Oreo cookies and stir in 6 Tbsp. melted butter. Press into two pie plates and bake at 350 for 7 minutes. Cool completely.

Buttermilk Ranch Dressing

I really do believe that buttermilk makes everything taste better! This dressing is delicious, and there's something about knowing exactly what ingredients go into your food, sans any weird preservatives. Granted, it won't last months in your refrigerator, but if your family uses ranch like we do, that won't be a problem. :) I recommend halving this recipe if you have a smaller family.

-Aunt Kristi

2 cups mayonnaise

1 1/2 cups buttermilk
1 tsp. parsley
1 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper

Shake and store in a quart-size canning jar. Best if mixed together the day before, but not a must. Refrigerate and discard unused portion after approximately 1 week - depending on how fresh your buttermilk is.

Flour Tortillas

The last time I tried to make tortillas they turned out like flat biscuits. :(

I decided I'd give it another try and these turned out a lot better. I think letting the dough rest for an hour made a big difference. I rolled out the dough on my silpat, rolling it as thin as I could and cooked them in a dry cast-iron skillet on medium-low.

-epicurious.com

2 cups all-purpose flour
1 teaspoon salt
1/4 cup lard (I used shortening, but I think next time I'll try a combination of bacon fat & shortening
1 tablespoon vegetable oil
1/2 cup warm water

Stir together flour with salt in a bowl, then cut in lard with a pastry blender or your fingertips until the mixture resembles meal. Drizzle vegetable oil over and stir in warm water with a fork until a dough forms. Knead on a lightly floured surface until smooth and elastic, about 4 minutes, dusting hands occasionally with flour if dough is sticky.

Form dough into a ball, cover with plastic wrap, and let rest 1 hour. Heat a dry well-seasoned cast-iron comal, regular griddle, or skillet over moderately low heat until hot. Cut dough into 12 equal pieces and form into balls.

When rolling out 1 ball at a time with dowel, use just enough flour to prevent dough from sticking; you don't want excess flour coming off on the comal. Keep remaining dough covered with plastic wrap. Roll out each ball into a 7-inch round, maintaining an even thinness as you roll. Cook 1 tortilla on comal as you roll the next.

Tortilla will bubble and puff, and bottom will be browned in spots in 45 seconds. Turn it over and cook second side in same way, moving tortilla around to compensate for any hot spots on comal if necessary. Transfer to a kitchen towel. Stack and cover tortillas as cooked. They can be frozen (cool thoroughly first). Rewarm thawed tortillas on comal before using.

Green Chile Burros/Soft Tacos

This is a great 'pantry-friendly' meal that comes together quickly. I pulled this recipe from the Mesa Home Storage Booklet because it had the instructions written out :) , but my mom always makes hers almost exactly the same way - yum!

2 pints/large cans beef chunks (home bottled, or Kirkland brand)
2-3 Tbsp. flour
1 cup picante salsa
1 (4 oz) can chopped green chiles
1/2 cup finely chopped onion
Jalapenos, optional
Flour tortillas
Shredded cheddar cheese
Shredded lettuce
Chopped Tomato
Sour Cream

Saute onions in a little oil until soft, not brown. Drain the beef chunks and reserve the liquid. Add the chiles and the salsa to the onions and heat. Add flour to 1/4 cup of the liquid from the beef chunks to make a paste. Add remaining juice to the mixture, add more water as needed. Separate meat with fork and add to the mixture. Add the flour paste to the mixture and heat until thick enough to place on tortillas. You may add jalapenos if you like the extra heat. Garnish as desired.

Peach Bavarian Jello

This is another one of my favorites that my mom made for us growing up. It's now one of our family favorites. I'm pretty sure this one came from Taste of Home too - gotta love it.

- Mom Pulsipher

1 can (16 oz.) sliced peaches
2 pkg (3 oz each) peach gelatin
2 cups boiling water
1/8 tsp. almond extract
1 carton Cool-Whip - thawed
Additional peaches, optional

Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside. In a bowl, dissolve gelatin and sugar in boiling water. Stir in reserved syrup. Chill until slightly thickened. Stir extract into whipped topping; gently fold in gelatin mixture. Fold in peaches. Pour into a 6-cup mold (spray with Pam). Chill overnight. Unmold; garnish with additional peaches if desired. Yield: 8-10 servings.

French Fries & Aioli

On his mission in the Canary Islands, Brandon and his companions used to make aioli to serve with french fries or spanish tortillas. A couple of weeks ago, he made some french fries and some of this delicious aioli. I had him make some more for us today for lunch - yum!

-Brandon

French fries

Peel and cut potatoes using the large grid on a french fry cutter or a large knife

Place in a large bowl and cover with cold water while waiting for oil in deep fryer to come to 375-400

Remove from water and pat dry using paper towels

Fry potatoes until they float to the top and are lightly browned (do not crowd the fryer - fry in batches if making a lot)

Wait until oil comes back up to temperature before adding the fries back to the oil for a second fry. Fry until crisp and golden brown - remove to paper towels to drain and salt immediately.

Alioli

Crack 1 egg in a small bowl

Add 3-4 minced garlic cloves and a pinch of salt

Add a small handful fresh parsley, if desired

Using an immersion blender, gradually add olive or canola oil until the mixture thickens and resembles mayonnaise.

Add approximately 1/2 tsp. red wine vinegar or lemon juice, if desired

Add more salt to taste

Best if chilled before serving

Mini 'Cheeseburgers'

We had fun with these! I've seen other versions using full size Nilla Wafers, but we had the mini size, so I created these - perfect for little mouths too! If your Starbursts are too hard to flatten, pop them in the microwave for a few seconds to soften.

Buns -Mini Nilla Wafers
Sesame seeds - moisten wafer slightly with water to adhere
Burgers - Junior mints
Mayo - White frosting
Cheese - Orange Starbursts, flatened and squared off
Lettuce - Coconut tinted with green food coloring

Corn Dogs

I'm sure I get my love of trying and testing new recipes from my mom! This recipe is one I specifically remember her making for the first time - it's a winner! A deep fryer definitely helps make these a little easier to prepare. After dipping in the batter, I drop the corn dogs into the oil, wait until they rise to the top, and then roll them constantly for even browning.

- Mom Pulsipher

1/2 cup yellow cornmeal (finest grind preferred)
1 cup flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1 cup evaporated milk
1 egg, beaten
1/4 tsp. paprika
1/2 tsp. dry mustard
dash of pepper
10-16 hot dogs (We like Oscar Meyer weiners for corn dogs)
Additional flour
vegetable oil for deep frying
bamboo skewers, trimmed to 8"

Soak bamboo skewers in water while preparing batter - this is so they won't burn while frying.

In a bowl, mix cornmeal, flour, baking powder, salt, sugar, milk, egg, paprika, mustard and pepper. Pour mixture into tall glass.

Remove skewers from water and pat dry. Dredge hot dogs in flour and shake off excess. Dip in batter and deep-fry at 375 until golden brown (about 2 minutes). Drain on paper towels. Yields 10-16 corn dogs.

Spicy Orange Garlic Shrimp

This is what I had for lunch today. Yum.... Every once in awhile I can't stomach another lunch of leftovers or PB&J and I make myself something yummy.

I purchased the frozen shrimp and old bay seasoning a couple weeks ago and have been dying to try this recipe. I think next time I'll half the Old Bay and Cayenne because my mouth is still burning and I think the celery salt flavor from the Old Bay could be dialed down a bit.

-Pioneer Woman/Pastor Ryan

24 pieces (26-30 Per Pound) Deveined Shrimp (I used the 60-80 size that were already peeled and deveined - easy!)
2 cloves (to 4 Cloves) Garlic (1 tsp. minced)
¾ cup Orange Juice
1/8 -½ teaspoons Ground Cayenne Pepper
1/2- 1 teaspoon Old Bay Seasoning
3 Tablespoons Salted Butter

Thaw and peel the shrimp. Thaw them by running them under cold water for a few minutes. Dry the peeled shrimp by draining them on a paper towel or two.

Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange juice. Use a nice high quality orange juice. Measure out and add all of the spices to the orange juice as well.

In a large skillet over high heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.

Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.

Return the shrimp to the pan and give them a nice toss to coat them in the sauce.

Butterfingers

I was looking for a recipe yesterday and came across this one among my old recipe cards I had handwritten a long time ago for a Young Womens project. I had completely forgotten about this one - what a pleasant surprise! Once the sugar reaches about 290, the temperature begins to rise very quickly, so don't leave it unattended. After you add the baking soda, the mixture will begin to seize, so work very quickly. The less you move it after pouring it on the pan, the more you will get the characteristic Butterfinger layers. The humidity did funny things to the chocolate, but they were still delicious. Enjoy this one!

-Mom Pulsipher

2 cups sugar

3/4 cup Karo syrup

1 cup water

Cook to hard crack (310 degrees) before removing from stove.

Add:

2 cups peanut butter

1 tsp vanilla

2 tsp. baking soda

Pour onto buttered cookie sheet. Mark with greased bench scraper or knife right away down to the pan. Must work quickly as it sets up fast. Cool completely and dip in chocolate.