2: LEMON MELTING MOMENTS 1/2 CUP BUTTER 2 3/4 tbsp. sugar 1/4 c + 2 tbsp corn starch 1/2 c. flour 1/2 tsp lemon extract Preheat oven to 350 Cream together butter and sugar until light; add lemon extract, cornstarch and flour. Form into small balls, about 3/4 inch. Bake for 20 minutes or until firm. Frost with an icing made by mixing powdered sugar with a few drops lemon juice until drizzling consistency.
3: Peanut Butter Cookies 1/2 c. sugar 1/2 c. brown sugar 1/2 c. peanut butter 1/4 c. shortening 1/4 c. butter softened 1 egg 1 1/4 cup flour 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm. Heat oven to 375 degrees Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack. Makes 2 1/2 dozen cookies.
4: Candy Cane Cookies 1/2 c. butter 1/2 c. shortening 1 c. sifted confectioners' sugar 1 egg 1 1/2 tsp almond extract 1 tsp vanilla extract 2 1/2 c. sifted all-purpose flour 1 tsp salt 1/2 tsp red food coloring Preheat oven to 350 degrees. Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half. Blend red food coloring into one half. Roll 1 tsp of the red dough and 1 tsp of the white dough on lightly floured boared into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane. GBake 9 minutes or until lightly browned. REmove while still warm. Sprinkle with 1/2 c. crushed peppermint stick candy and 1/2 c. sugar (optional)
5: Chicken Caesar Salad 2 Chicken breast halves 2 t. oil 1/2 head romaine lettuce 1/4 c. shredded parmesan cheese 4 slices thick bread 2-3 T butter Garlic seasoning caesar Dressing as desired. Slice the chicken and season with salt, pepper and other seasoning as desired. Fry chicken in the oil until completely cooked. Dice the bread into crouton sized peeces. Melt butter in a frying pan. Place bread in the frying pan. Quickly coat the bread with melted butter. Season with garlic seasoning. Cook until toasty and slightly brown. Shred the lettuce and place in a bowl. Toss in the parmesan cheese. Toss with dressing. Serve and top with sliced chicken and croutons.
6: Homade Pizza 1 1/2 tsp yeast 1/2 tsp sugar 1/2 tsp salt 1 1/2 c. flour 1 1/2 tsp oil 1/2 c + 1 tbsp warm water. Combine yeast and warm water, let yeast dissolve. Add flour, salt, oil, and sugar and then mix it. Kneed for 3-5 minutes. Spread on greased, and corn meal pizza pan. Bake at 400 degrees.
7: Tuscan Garlic Chicken 4 each (4 oz) boneless, skinless chicken breasts 1 1/2 cups flour, plus 1 tbs 1 tbs salt 2tsp black pepper 2 tsp Italian seasoning 1 lb fettuccine pasta, cooked according to package directions 5 tbsp olive oil 1 Tbsp garlic, chopped 1 red pepper, julienne cut 1/2 cup white whine (optional) 1/2 lb whole leaf spinach, stemmed 2 cups heavy cream 1 cup parmesan cheese, grated Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 1650f. Heat 2 tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 tbsp flour, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan Cheese.
8: Steak Diane Yield 4 servings 4 Boneless beef steaks (6-8 oz) Salt and pepper to season 1 tbsp Olive Oil 2 tbsp Butter 1/2 C Shallots or green Onions 1/4 C Beef Stock 1/4 c Brandy 1 tbsp Dijon Mustard 1tsp Lemon Juice TT Salt and Pepper 2 tbsp softened butter 2 tbsp chives chopped 2tbsp parsley chopped Place large heavy saute pan on the stove over medium to high heat. Pat dry the steaks and season with salt and pepper. Place the steaks in the pan and saute for about 5 min each side for medium rare. remove the steaks from the pan and reserve. Pour off any fat left in the pan. Return the pan to the stove over low to medium heat. Add the butter to the pan and melt. Then add the shallots to the pan and saute until soft. Add the beef stock, brandy, mustard, lemon juice and s&p TT. Remove the pan from the heat and Swirl in the 2 tbsp of softened butter. Garnish with the chives and parsley and pour sauce over the steaks immediately.
9: Molasses Cookies 3/4 cup margarine, melted 1 cup white sugar 1 egg 1/4 c molasses 2 c. all purpose flour 2 tsp baking soda 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1/2 c white sugar In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger, blend into the molasses mixture. Cover, and chill dough for 1 hour. Preheat oven to 375 degrees. Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
10: Spritz Cookies 2 1/4 cups all-purpose flour 1/2 tsp salt 3/4 cup granulated sugar 1 cup butter 2 egg yolks 1 tsp vanilla or almond extract Sift flour and salt. Cream sugar and butter. Add egg yolks and extract. Stir into flour mixture. Chill. Put through a cookie press onto an ungreased baking sheet. Re-chill slightly if the dough gets too soft. Bake about 10 minutes at 350 degrees f.
11: Oven Roasted Veggies Root Vegetables - Carrots, potatoes, Parsnips, onions, turnips, etc. (Green or red pepper) Coat with olive oil and some Garlic. (add baisil, oregeno, etc. optional) Bake at 375 F for 20 - 30 min.
12: Really Good Fettuccine 1/2 c. butter 1 c heavy cream (don't subtitute milk) 1/2 c parmesan cheese 1/8 tsp. nutmeg 8 oz. fettuccine noodles Melt butter on moderate heat in pan. Add cream and stir constantly (don not let cream boil) Add cheese and nutmeg and continue to stir. Drain noodles while they have cooked to al dente, and toss sauce with noodles. Parmesan cheese may be sprinkled on top. You may may also serve with sauteed chicken and vegetables.
13: Chocolate Chip Cookies 3/4 c. Shortening 3/4 c. Brown Sugar 1/2 c. white sugar. 2 tbs. milk 1 tsp vanilla 1 egg 1 3/4 c flour 3/4 tsp Baking soda 1/2 tsp salt 1 c. Chocolate Chips Heat oven to 375 F. Cream sugars and shortening, milk, vanilla, and egg. Add dry ingredients.
14: Bakes Apple Pancake 4 tbls butter 4 c. Diced and Peeled apples 2 tbls brown sugar 2 tbls lemon or lime juice 1/2 tsp ground cinnamon 4 large eggs, lightly beaten 1 c whole milk 1 c all purpose flour 1 tsp vanilla 1/8 tsp salt Confectioners' sugar for dusting. Preheat oven to 425 degrees F. Melt half the butter, add the apples and saute until tender. Sprinkle with the brown sugar, lemon/lime juice, and cinnamon and stir to combine. Remove from heat. Preheat a 9x13 baking dish for 5 minutes then add the remaining 2 tbls butter to it and coat the bottom and sides. Spoon the sauteed apple mixture over the bottom evenly. By hand, whisk together eggs, milk, flour, vanilla, and salt until blended. Pour the batter over the hot fruit. Bake until puffed and golden brown (about 20-25 minutes) Remove from oven and dust with confectioners' sugar. Serve and enjoy!
15: Oreo Truffles 1 bag Oreo cookies 8 oz. cream cheese, softened 8 oz. dark chocolate, melted (we used chocolate almond bark) Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set aside 6 oreo cookies, and finally crush the rest of the cookies in a blender or food processor. If using a food processor, add the cream cheese in large chunks and pulse a few times to until the candy consistency is that of dough. If you don't have a food processor, stir together the softened cream cheese and crumbs until the candy is well-mixed. Place the candy in the refrigerator to firm up for about 1 hour. Using a tsp or candy scoop, form 1-inch balls and roll between your hands until they are round. Place the candies on the prepared baking sheet. Refrigerate them while you prepare the dipping chocolate and cookie topping. Place the chocolate in a microwave safe bowl and microwave until melted, stirring after every minute. Allow the chocolate to cool slightly, but do not let it harden. Coarsely chop the reserved cookies, creating cookie chunkings approximately 1/2" in size. Dip the candy balls in the melted chocolate and place on the foil-lined baking sheet. While the chocolate is still wet, top each with a silver of cookie. Repeat with remaining truffles, and refrigerate for 1 hour or until chocolate has hardened.
16: Quick and Easy Chicken Strips 4 boneless skinless chicken breasts 3 c. flour 1 tsp salt 1 tsp pepper 1/8 tsp nutmeg 1 tsp milk 2 eggs Dash of lemon juice Oil Cut the chicken breasts into halves and set aside. Place the flour into a large bowl and set aside. Begin heating the oil on medium heat. Whisk the eggs in a small or medium-sized bowl. Mix the salt, pepper, nutmeg, milk, and lemon juice together. Submerge the strips one-by-one in the mixture. Let them sit if you want more flavor, or move on and cover them in flour and fry them. They should fry for 10 to 15 minutes.
17: Graham Cracker Crust 1 1/2 c finely ground graham cracker crumbs 1/3 c white sugar 6 tbls butter, melted 1/2 tsp ground cinnamon Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F. for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1hour. | Easy Cheesecake Pie 1 (12 ounce) container frozen whipped topping, thawed 1/3 cup white sugar 1 teaspoon vanilla extract 1 (8 ounce) package cream cheese 1 (9 inch) pie shell, baked Take cream cheese out of package, and place in microwave for 30 seconds to soften. In a large bowl mix cream cheese, whipped topping, vanilla, and sugar until smooth. 2. Pour filling into pie crust. Refrigerate for 3 hours
18: Lemon Poppy Seed Muffins 1/2 cup sweet creamy butter, softened 2/3 cup sugar 2 large eggs, seperated 1 1/3 cups flour 1 tsp baking powder 1/2 tsp baking soda 2 tbls poppy seeds 2 lemons, zest of, grated 1/4 tsp salt 1/2 cup buttermilk or 1/2 cup plain yogurt 2 tbls lemon juice 1 tsp vanilla Preheat oven to 350of Coat muffin tin with nonstick cooking spray. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. In a seperate bowl, stir together the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth. In another large bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. Spoon the batter into the prepared pan, 3/4-full. Bake at 350of for 20-25 minutes or until a toothpick inserted in the center comes out clean.
19: Easy Garden Frittata Recipe 3 tbsp olive oil 2 med. potatoes, diced 1 cup broccoli florets 1 red bell pepper, chopped 1 carrot, diced or shredded 8 eggs 3 tbsp milk 1/4 tsp salt 1/3 cup Parmesan cheese, freshly grated In a large skillet heat the olive oil over medium high heat. Add the potatoes and vegetables, cook 5 minutes or until potatoes are browned, stirring occasionally. In a bowl mix together the eggs, milk, and salt with wire whisk until well blended. Pour the eggs over potato mixture and cover. Reduce the heat to medium-low and cook 10 to 12 minutes or until center is set. Sprinkle with Parmesan cheese and replace the cover.
20: Breakfast Biscuits 2c. sifted flour 2 tsp. baking powder 1/4 tsp baking soda 1/4 tsp salt 6 tbsp. Solid Crisco 1c. buttermilk Mix flour, powder, soda and salt in bowl. Cut in Crisco. Make well and pour in buttermilk. Stir until moist. Divide into 6 pieces and toss lightly from hand to hand. In baking pan, flatten to 1 inch, sides should be touching. Bake at 450 pm center rack for 18-20 minutes. Note: If buttermilk is not available, add 1 tbsp vinegar to milk to equal 1 cup. Let stand 5 minutes. Makes 6.