Hello Dolly Cookies

3/4 sq. Butter
2 cups Grahm Crackers
2 cups Coconut
11.5 oz Milk Chocolate Chips
14 oz Ego Brand

30 min at 300 degrees

Chinese Chicken Salad

1 head iceberg lettuce, shredded
1 lb cooked chicken, shredded
4 chopped green onions
1 bunch cilantro, chopped

Combine, drizzle dressing over and toss.

4 tablespoons toasted sesame seed
packaged chow mein noodles
1 can mandarin oranges, drained

Add and toss well.

Dressing:
3 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
4 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 cup peanut oil or vegetable oil

Add oils and mix well.

Viva La Chicken Casserole

6 cooked chicken breasts or 2 full chickens - cubed
2 - 10 oz cans cream of chicken soup
1 lb cheddar cheese shredded
1 - 10 oz cream of mushroom soup
1 cup milk
1 medium onion, minced
1 small can green chilis, chopped
24 flour tortillas (2 packages)

Bone chicken and cut into large pieces. Cut tortillas in strips. Mix soup, milk, onion and chiles. Grease large 9x13 pyrex dish. Add 2 or 3 tablespoons water or chicken bullion. Place half of tortillas on bottom. Cover with half of chicken and a third of the sauce. Repeat layers, ending with sauce. Top with the sauce. Top with cheese. Refrigerate overnight or 12-24 hours. Next day, bake 300 degrees, 1 to 1 1/2 hours.

Orange Blossom Cake with Pineapple Orange Filling

Orange Blossom Cake

1 stick butter, room temperature
2 cups sugar
4 eggs, separated (chill whites)
1 cup orange juice (no pulp)
3 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon orange extract
Peach food coloring (3 drops yellow, 1 drop red)

Preheat over to 350 degrees. Cream butter and sugar together. Next, add egg yolks and beat well. Stir in orange juice and beat again. Mix all the dry ingredients together, then add (a third at a time) to batter.

In a separate bowl, beat egg whites until peaks form. Fold egg whites carefully into batter, mix well. Pour batter into two buttered 8-inch cake pans. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on rack for 10 minutes then remove layers and finish fooling. Make filling.

Pineapple-Orange Filling

6 tablespoons sugar
1 1/2 tablespoons cornstarch
pinch of salt
Zest from 1 orange
1/2 cup orange juice
1 egg yolk, slightly beaten
1 tablespoon butter, melted
1/2 cup crushed pineapple
1 teaspoon orange extract (or Grand Marnier liqueur)

Over medium heat, mix sugar, cornstarch and salt. Alternately add water, orange peel, orange juice and egg yolk. Cook and stir until mixture thickens. Carefully stir in butter, pineapple and orange extract. Remove from heat, chill well. When ready, spread filling between cooled layers. Frost with Orange Buttercream Frosting.

Orange Buttercream Frosting

1 box confectioners' sugar
1 stick butter, room temperature
1 teaspoon orange extract (or Grand Marnier liqueur)
peach food coloring (3 drops yellow, 1 drop red)
3 tablespoons milk (as needed for spreading consistency)

Cream butter and sugar, add orange extract and food coloring. Add milk, 1 tablespoon at a time, to reach spreading consistency. This recipe can be doubled, depending on how much frosting you like. Sprinkle cake with coconut or top it with sugared pansies.

Julie B's Pasta Salad

6-8 chicken breasts (roast in oven on 350 for 30 min with olive oil, salt, and pepper) Shred
12 oz bowtie pasta cooked

Dressing:
1 cup mayo
8 oz coleslaw dressing
1 t ginger
1/2 t thyme
salt and pepper

Mix together and add
4-5 celery stalks
2-3 green apples
red seedless grapes halved
pineapple tidbits
sliced almonds
2 lg cans of mandarin oranges

Pumpkin Turkey Chili

1 tablespoon vegetable oil
1 diced yellow onion
1 diced orange pepper
1 diced red pepper
1 clove garlic minced
1 pound ground turkey
2 (14.5 oz) cans diced tomatoes
2 cups pumpkin puree
1 can black beans (drained)
2 cups frozen corn
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon ground black pepper
dash of salt
shredded cheddar cheese
sour cream


Heat the oil in a large skillet over medium heat and add saute the onion, bell peppers. and garlic until tender. Stir in the turkey and cook evenly until brown. Drain, and mix in tomatoes, pumpkin, black beans, and corn. Season with chili powder, cumin, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with cheddar cheese and sour cream.

Cheese Fondue

4 to 6 servings

2 cups shredded Swiss Cheese (8 ounces)
2 cups shredded Gruyere Cheese (8 ounces)
1 tablespoon cornstarch
1 clove garlic cut into halves
1 cup dry white wine
1 tablespoon lemon juice
3 tablespoons kirsch or dry sherry *
1/2 teaspoon salt
1/8 teaspoon white pepper
French Bread cut into 1 inch cubes

Toss cheese with cornstarch until coated. Rub garlic on bottom and side of heavy saucepan or skillet; add wine. Heat over low heat just until bubbles rise to surface. (wine should not boil) Stir in lemon juice.

Gradually add cheeses about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt, and white pepper. Remove to earthenware fondue dish; keep warm over low heat.

Swiss cheese should be natural not processed and aged at least 6 months
2 cups shredded Swiss cheese can be subsituted for the Gruyer Cheese.

*we leave out the kirsch or dry sherry.

Other items to dip in the fondue: Brocolli, New Potatoes and Granny Smith Apples

Mom's Sugar Cookies

1 Cup Sugar
1 Cup Butter
1 Egg
1 Cup Buttermilk
3/4 teaspoon Salt
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Vanilla
 4 cups flour (or more)

Bake at 375 for 7-8 minutes

Amanda's Salsa Recipe

Ingredients:
1 can Rotel, drained*

1 28 oz can of diced tomatoes, drained

1 bunch of cilantro, fresh

1/4 - 1/2 onion, rough chopped

3 cloves garlic, minced

juice from 1 lime

kosher salt to taste

Directions:

In a food processor combine the Rotel, onion, garlic and cilantro until blended.  Add lime juice, salt, and diced tomatoes.  Pulse a few times until the tomatoes are incorporated**.   

Salsa can be stored in an air-tight container for up to 7 days.

This is a great base salsa and perfect for experimenting.  Tomatillos, a bit of cumin... you get the idea.

NOTE: 
*The Rotel is where the heat for the salsa comes from.  I usually use original, but anything would work (Although I don't particularly like the lime and cilantro one.  Makes the salsa taste a bit odd).

**I add the tomatoes at this point so that they are not pureed but add a bit of texture to the salsa.  Feel free to incorporate them earlier if you prefer a thinner, less chunky salsa.

Best. Cornbread. Ever!

Dad made this the other night to go with jambalaya--it was delicious!!  He doubled the recipe and baked it in a 9x13 pyrex for 45 minutes and it turned out perfectly.  Thank you Mr. Chris Kimball.

Makes one 8-inch square 

Before preparing the baking dish or any of the other ingredients, measure out the frozen corn kernels and let them stand at room temperature until thawed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. 

This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. 

We prefer a Pyrex glass baking dish because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. 

The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes. 

Ingredients: 

1½ cups (7½ ounces) unbleached all-purpose flour 

1 cup (5½ ounces) yellow cornmeal (see note) 

2 teaspoons baking powder 

¾ teaspoon salt 

¼ teaspoon baking soda 

1 cup buttermilk 

¾ cup frozen corn kernels, thawed 

¼ cup packed light brown sugar 

2 large eggs 

8 tablespoons (1 stick) unsalted butter, melted and cooled slightly 

Directions:

1. Adjust an oven rack to the middle position; heat the oven to 400 degrees. Spray an 8-inch square baking dish with nonstick cooking spray. Whisk the flour, cornmeal, baking powder, salt, and baking soda in a medium bowl until combined; set aside. 

2. In a food processor or blender, process the buttermilk, thawed corn kernels, and brown sugar until combined, about 5 seconds. Add the eggs and process until well combined (the corn lumps will remain), about 5 seconds longer. 

3. Using a rubber spatula, make a well in the center of the dry ingredients; pour the wet ingredients into the well. Begin folding the dry ingredients into the wet, giving the mixture only a few turns to barely combine; add the melted butter and continue folding until the dry ingredients are just moistened. Pour the batter into the prepared baking dish; smooth the surface with a rubber spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes. Cool on a wire rack 10 minutes; invert the cornbread onto the wire rack, then turn right-side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

Cherry Pie

Ingredients

• 4 cups fresh or frozen tart cherries
• 1 to 1 1/2 cups granulated sugar
• 4 tablespoons cornstarch
• 1/8 tablespoon almond extract (optional)
• Your favorite pie crust or pie dough recipe for 2 crust pie
• 1 1/2 tablespoons butter, to dot
• 1 tablespoon granulated sugar, to sprinkle

Directions

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

Preheat the oven to 375 degrees F.

Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.

Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Best. Cranberries. Ever

Apple-Orange Cranberry Sauce

Cranberry sauce has always been part of the traditional Thanksgiving
menu. In the 1960s, an uncooked sauce of coarsely ground cranberries
and oranges became a national favorite. But since then, the original
quickly cooked cranberry sauce has regained its popularity, with many
variations such as this one with apple, orange and a hint of spice.
Ingredients:
1/2 orange
2 cups water
1 tart apple, such as Granny Smith, pippin or
 McIntosh
3 cups fresh cranberries
1 1/4 cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Directions:
Squeeze the juice from the orange and set the juice aside. Remove and
discard the membrane from inside the orange rind and cut the rind into
small dice. In a small saucepan over high heat, combine the rind and
the water and bring to a boil. Cook for 10 minutes, then drain and set
aside.

Peel, core and quarter the apple. Cut into 1/2-inch dice and place in
a saucepan. Sort the cranberries, discarding any soft ones. Add to the
apples along with the orange juice, orange rind, sugar, cinnamon and
cloves. Bring to a boil over high heat, reduce the heat to low and
cover the pan partially. Simmer gently, stirring occasionally, until
the sauce thickens, the apple is tender and the cranberries have
burst, 10 to 15 minutes.

Transfer the cranberry sauce to a heatproof bowl and let cool for 1
hour before serving. Or cover and refrigerate; bring to room
temperature before serving. Transfer the cranberry sauce to a
sauceboat and pass at the table.
Adapted from Williams-Sonoma Kitchen Library Series, Thanksgiving &
Christmas, by Chuck Williams (Time-Life Books, 1993).

Grandma Pope's Snowballs

Cream together:
1/2 cup sugar
2/3 cup butter (room temp.)

Add:
1 20 oz. can crushed pineapple, drained well
1/2 cup diced walnuts
Pinch salt

Beat ½ cup of heavy whipping cream until stiff and fold into mixture.

Spread mixture between vanilla wafers and stack:
(wafer, mixture, wafer, mixture, wafer)

Frost with sweetened whipped cream, beaten stiff
Sprinkle with coconut

Store in refrigerator overnight (10-12 hours)
Top with 1/2 maraschino cherry just before serving

Caramelized Pineapple

We made this for dessert tonight after our tagine dinner and it was sweet and light and the perfect way to finish off a meal. This serves 4 people.

1 medium pineapple; peeled, cored, and cut into 1/4 inch thick chunks
1/2 cup brown sugar
2 inch piece of fresh ginger; peeled and cut in half
1 cinnamon stick

Combine all ingredients in a crockpot, mix to combine, and cook on high for 4 hours. Discard the ginger pieces and serve warm with a small scoop of vanilla or coconut  ice cream.

Strawberry Cupcakes

I made these cupcakes for a work colleague.  Everyone loved them - they were gone before lunch.  Instead of fresh berries I used one package of frozen berries that I pureed in the blender.  It was just enough for both the batter and frosting.

Strawberry Cupcakes

2 1/2 cup cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1 1/4 cup sugar
2 eggs
1/3 cup buttermilk
1/4 cup oil
1 teaspoon vanilla extract
2 cup chopped strawberries

Preheat oven to 350 degrees and prepare 2 cupcake pans.

Sift flour, salt and baking soda in medium bowl.

In bowl of mixer, cream butter and sugar until fluffy.  Add eggs one at a time until combined.  Add buttermilk, oil and vanilla until combined.  Add flour mixture and stir until just combined.  Fold in berries.

Fill cupcake pans 3/4 way.  Bake for 20 minutes.  Allow to cool completely before frosting.

Strawberry Buttercream

1 stick of butter, softened
1 pound powdered sugar
1 cup chopped strawberries

Use mixer to beat butter until light and fluffy.  Add in powdered sugar a little at a time until you reach a slightly stiffer consistency then you wanted.  Blend the strawberries into the mixture.  The strawberry juices should thin out your buttercream a little bit.  Add more powdered sugar if needed.

Beef Stroganoff

I found this recipe on Epicurious.com - it is amazing! It calls for beef tenderloin but I usually just use 2.5 pounds of stew meat, but it's up to you and your budget. 

2.5 lb. piece of meat, cut into 2x1x1/2 inch strips

1/4 cup finely chopped shallot (yellow onion works too)

1 lb. button mushrooms, sliced

1 cup beef broth

2 tbsp. cognac (I leave this out)

3/4 cup creme fraiche or whipping cream (sour cream works as well)

1-2 tsp. dijon mustard (careful, it is very pungent). 

1 tbsp. fresh dill (Don't usually put this in either)

Egg Noodles

Paprika

Pat meat dry and sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat unti lvery hot. Working in batches, add meat in single layer and cook just until brown on outside, and 1 minutes per side. Transfer to rimmed baking sheet.

Melt 2 tbsp. butter in same skillet over medium-high heat. Add chopped shallots and saute until tender, scraping up brown bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and saute until liquid evaporates, about 3-4 minutes. Add beef broth, cognac, and simmer until liquid thickens and just coats mushrooms, about 10 minutes. Stir in cream and dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through. Stir in chopped dill. Season with salt and pepper. 

Meanwhile, cook noodles in large pot of boiling salted water, according to directions on package. Drain. Top with beef and sauce. Sprinkle with paprika. 

The recipe tells you to mix 4 tbsp of butter with the noodles before topping with beef and sauce...yeah I've never done that. 

Strawberry Lemonade Bars

It's a lemon bar recipe with pureed strawberries in it. To quote Ina Garten, "How bad could that be?" Next time I think I might try raspberries. I used my food processor for the crust and the filling.

Crust:
1/4 c. sugar
1/2 c. butter @ room temperature
1 and 1/2 c. flour
1/4 tsp. salt

Filling:
1 c. fresh lemon juice (about 6 lemons)
2 tsp. lemon zest
1/2 c. pureed strawberries
1 and 1/4 c. sugar
4 whole eggs
1/4 c. flour
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350. Lightly grease 9x13 pan. Cream butter and sugar together, then slowly add flour and salt until crumbly. Press into pan. Bake for 17 minutes, until edges are golden.

While the crust is cooking, combine juice, zest, strawberry puree, sugar, and eggs in the food processor. Puree until smooth. Add flour, baking soda, and salt. Pulse until smooth. Pour over hot crust.

Bake 25 minutes, or until set. Let cool then store in fridge.

Balsamic Portobello Burgers with Bell Pepper and Goat Cheese

With the weather getting warmer, I though I would share some of our most favorite grilling recipes. Enjoy!

INGREDIENTS

Serves 4.

• 1/4 cup olive oil, plus more for grates
• 1/4 cup balsamic vinegar
• 3 garlic cloves, minced
• Coarse salt and ground pepper
• 1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
• 4-8 (depending on size) portobello mushrooms (about 1 pound total), stems removed
• 4 whole wheat hamburger buns
• 5 ounces fresh goat cheese
• 4 lettuce leaves

DIRECTIONS

1. In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
2. Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
3. Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.

Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Grilled Orange Sesame Chicken and Vegetables

INGREDIENTS

Serves 6.

• 3 oranges
• Juice of 1 lemon
• 1 tablespoon white-wine vinegar
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons Dijon mustard
• 2 tablespoons toasted sesame oil
• 3 whole boneless, skinless chicken breasts, cut in half
• 2 pounds (2 bunches) asparagus, trimmed
• 6 small (1 3/4 to 2 pound) zucchini, cut on the diagonal 1/4-inch thick
• 1 teaspoon extra-virgin olive oil
• 1 1/2 teaspoons salt
• 2 teaspoons toasted sesame seeds

DIRECTIONS

1. Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside.
2. Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.
3. Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.

Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Grilled Chicken Stuffed with Basil and Tomato

Before grilling, soak the toothpicks or skewers in water for 30 minutes to prevent them from burning. Butterflying the chicken -- splitting each piece in half and fanning it open like a book -- creates two layers. They make tasty "sandwiches" with tomato and basil.

INGREDIENTS

Serves 4.

• 4 boneless, skinless chicken breast halves (about 6 ounces each)
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 2 garlic cloves minced
• 1 tablespoon extra-virgin olive oil
• FOR THE STUFFING
• 12 fresh basil leaves, plus more for garnish
• 2 beefsteak tomatoes, cut into 1/4-inch-thick slices

DIRECTIONS

1. Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
2. Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
3. Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.

Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Bran Muffins

The really nice thing about these muffins is that you can refrigerate the batter for up to 6 weeks and bake them off as you need them. I'll give the original recipe with my modifications in parentheses. Just to warn you, the full recipe makes A LOT of muffins. I usually half it, but that's because it's just Terry and I.

Preheat oven to 350.

Ingredients

2 c. bran flakes (I used Raisin Bran because I couldn't find plain bran flakes)

2 c. boiling water

2 c. All Bran

2 and 1/2 c. sugar (I cut the sugar to 2 cups, no one missed the extra half cup)

1 c. butter (I substituted 1 c. of apple sauce instead of butter)

4 eggs

1 quart buttermilk

5 c. flour (You can substitute up to half whole wheat flour)

4 tsp. baking soda

1 tsp. salt

Raisins (optional)

Nuts (optional)

In mixing bowl #1, combine bran flakes and all bran. Pour in boiling water. Set aside.

In another mixing bowl, sift together flour, baking soda, and salt. Set aside.

In your stand mixer, cream sugar and butter (or sugar and applesauce if using). Add eggs and buttermilk. Mix to combine. Slowly add flour mixture to wet ingredients until incorporated. If you are using nuts or raisins, add them now. If you used Raisin Bran as your bran flakes, I would add more raisins or you'll only get one or two in each muffin.

As the final step, add Bran to the batter and stir JUST to combine.

Grease muffin tin and fill wells almost to the top. Bake for 15-20 minutes.

Batter will keep in refrigerator for up to 6 weeks.

Vanilla Vanilla Cupcakes

INGREDIENTS

Makes about 30 cupcakes.

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• Favorite buttercream frosting

DIRECTIONS

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Creme Brulee French Toast

Thanks to Julie Bryan and remember - it needs to sit in the fridge overnight! Serves 6

1 stick butter, unsalted

1 cup brown sugar

2 tbsp corn syrup

1 loaf country style bread, sliced

5 large eggs

1 and 1/2 cups half and half

1 tsp vanilla

1/4 tsp salt

Prepare a 9x13 pan by spraying with pam.

Melt butter, brown sugar, and corn syrup in a saucepan. Pour into prepared 9x13 pan. Arrange bread in pan, at an angle so it looks pretty. Whisk together remaining ingredients and pour evenly over bread. Cover and chill 8 hours or up to 1 day.

Take out of fridge one hour before baking, in order to bring it to room temperature. Bake at 350F for 35 - 40 minutes, until slightly golden.

Buttermilk Syrup

1 cup sugar

1/2 cup butter

1/2 cup buttermilk

1 tbsp corn syrup

1/2 tsp baking soda

1/2 tsp vanilla

Heat sugar, butter, buttermilk, and corn syrup on stove until melted. add baking soda (be careful it will foam!) cook for 5 minutes and remove from heat. Add vanilla and serve immediately with the French Toast.

Mom's Pumpkin Chocolate Chip Cookies

1/2 cup butter, room temperature

1 and 1/2 cup granulated sugar

1 egg

1 cup canned pumpkin

1 cup chocolate chips

2 and 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

1 tsp nutmeg

1 tsp cinnamon

Preheat oven to 375F. Combine dry ingredients, spices, and chocolate chips in a bowl. Set Aside. Cream butter and sugar. Add egg, stir until incorporated. Scrape down sides of mixer as needed. Add pumpkin and mix to combine. Add dry ingredients to wet ingredients, until just combined.

Bake on ungreased cookie sheets for 10 minutes.

Super Moist Chocolate Bundt Cake

I thought this was a good variation to the classic chocolate bundt birthday cake. We made 2 dozen cupcakes this past weekend using this recipe, and they really were amazingly moist (yes mindy...I said MOIST). I put the chocolate chips in and I liked them.

1 Devils food cake mix

1 small box of instant chocolate pudding mix

4 large eggs

1 cup sour cream

1/2 cup warm water

1/2 cup vegetable oil (Applesauce works too)

1 and 1/2 cups chocolate chips (optional)

Preheat oven to 350. Place all ingredients, except chocolate chips, in a large mixing bowl. Blend with electric mixer for 1 minute. Scrape down sides of bowl. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter in a greased bundt pan.

Bake 45-50 minutes at 350F. Cool 20 minutes. Invert onto serving platter. Top with chocolate buttercream frosting and sprinkles.

Sundance Tortilla Soup

We actually think this tastes better than the stuff at the Foundry Grille, thanks to a few tweaks from good ol' Dad.

3 tbsp olive oil

1 jalepeno, fresh, minced

1 red onion, medium sized, chopped

3 cups fresh roma tomatoes, diced

3 cups corn kernels, preferably fresh

1 tbsp cumin seed

2 quarts chicken stock

2 tbsp fresh cilantro

3 cups chicken, roasted in the oven with olive oil, pepper, and kosher salt.

In a large saucepan heat the oil over medium heat. Add the jalepeno, onion, tomato, and corn. Cook about 15 minutes, stirring until all the vegetables are soft. Add cilantro and cumin and cook another 5 minutes. Add the chicken stock, bring to a boil and simmer for 10 minutes. Add the grilled chicken breast and anymore fresh cilantro, heat through and serve. Garnish each bowl with avocado, lime, and tortilla chips/strips.

Mom's Spinach Salad

There are two versions for this recipe - a winter version and a summer version. If it's fall or spring time, I guess you're in trouble...Also the dressing is made the day before and sits in the refrigerator overnight.

Winter Version

1 pound baby spinach

Orange-flavored Craisins

Glazed walnuts

4 Granny Smith Apples, thinly sliced (do this right before serving)

4 Chopped Green Onions

Seeds from 1 pomegranate

Summer Version

1 pound baby spinach

2 pints strawberries, sliced

Glazed pecans

Dressing

1/3 cup red wine vinegar

1 tsp salt

1 and 1/2 cups olive oil

1 tsp dry mustard

1/2 cup sugar

1 tbsp poppy seeds

1 tsp almond extract

Combine in a blender, pour into a tupperware and refrigerate overnight.

To make the glazed pecans, put 1/2 cup pecans in a saucepan with 2 tbsp sugar over low heat until caramelized. You might also want to do this the day before.

Do not toss salad with dressing until you are ready to eat! Also, the salad and the dressing are not in exact proportion, so toss salad, then add dress to coat. Extra dressing can be served separately.

Bolognese Sauce

Hands down. Best meat sauce on the planet. We like to run the onions, carrots, and celery through the food processor - so quick and easy.

2 tbsp olive oil

2 tbsp butter

2 large onions, chopped

5 cloves garlic, mined

4 carrots, peeled and chopped

4 stalks celery, washed and chopped

3/4 lb. ground pork

3/4 lb. ground beef

2/3 cup half and half

3/4 cup red wine

1 tsp allspice

1 tsp fresh black pepper

3/4 tsp salt

3 - 15 oz. cans of tomato sauce

1 - 14.5 oz can stewed tomatoes, chopped

Heat oil and butter in a heavy large pot over medium heat. Saute onions, garlic, carrots, and celery until tender and beginning to brown. Add beef and pork to mixture and cook, stirring regularly until meat separates and is no longer pink. Add half and half and cook for 5 minutes, stirring regularly. Add wine, allspice, pepper, and salt; cook 7 minutes, stirring regularly. Add tomato sauce and tomatoes. Reduce heat to low and cook slowly, about 2 hours, stirring occasionally.

This makes enough sauce for 12 servings.

Pumpkin Chocolate Chip Bread

This recipe makes 4 large loaves of bread and will fill your kitchen-aid stand mixer to the max. You have been warned.

1 and 1/3 cups butter, at room temperature

5 cups sugar

8 eggs

1-28 oz. can of pumpkin

1 and 1/3 cups water

4 tsp baking soda

3 tsp baking powder

1 and 1/2 tsp salt

2 tsp cinnamon

2 tsp cloves

1 and 1/2 cups chopped nuts (optional)

1 and 1/2 cups raisins (optional)

1 and 1/2 cups chocolate chips (optional)

6 and 2/3 cups flour

Grease and lightly flour 4 loaf pans and set aside. Combine dry ingredients (including spices) in a bowl and whisk. Set aside. Cream together buter and sugar until fluffy. Add eggs one at a time and beat well. After eggs are beaten into the mixture, alternately add pumpkin, water, and dry ingredients. Blend well. Add nuts/raisins/chocolate chips and pour batter into prepared loaf pans.

Bake at 350F for one hour.

Cool on racks, then remove from pans.

Mom's Famous Chili

Just so you know - Jenn used this recipe at a Ward Chili Cook-Off and won, so we're not the only ones who think it's the best. It is literally Award Winning Chili. Be impressed. Be very impressed.

2 lb. lean ground beef

2 large yellow onions, chopped

2 cloves garlic, minced

4 tbsp. Chili Powder

1/4 tsp. Cayenne Pepper

2 tsp. Ground Cumin

2 tsp. Oregano

2 cubes Beef Bouillon

2 medium green peppers, chopped

6 cups canned whole tomatoes, crushed.

4 cans cooked kidney beans

2 tsp. salt

Saute ground beef along with onions and garlic, until meat is no longer pink. Add remaining ingredients and simmer gently for about 1 hour, stirring frequently.

*When Dad makes this recipe he likes to substitute 2 cans of kidney beans for black beans, and adds a package of frozen corn.

WS Chicken Pot Pie

When making this, remember that the dough must rest in the refrigerator at least one hour before it can be rolled out. Keep this in mind when planning your meal! Serves 4

Crust

1 cup flour

2 tbsp. grated Parmesan cheese

pinch of salt

7 tbsp. unsalted butter, cubed

3-4 tbsp. milk

Filling

2 tbsp. unsalted butter

1 leek, rinsed well and sliced

1 large carrot, chopped

1 sweet potato or baking potato, peeled and diced

1 tbsp. flour

2 cups chicken broth

2 cups cooked chicken or turkey, cubed

1 cup peas

1 cup half and half

1/4 cup chopped fresh flat leaf parsley

1/2 tsp. dried tarragon

Salt and Pepper to taste

Preheat oven to 400F. To make crust, in a bowl stir together the flour, cheese, and salt. Using a pastry blender (I use my food processor), cut in the butter until the mexture resembles coarse meal (do not overwork the dough). Pour in 3 tbsp of the milk and mix quickly with a fork until moist; if the dough seems dry, add the remaining 1 tbsp of milk. Turn out onto a lightly floured work surface and gather the dough together. Knead briefly until it just barely holds together. Wrap the dough in plastic wrap and refrigerate at least 1 hour.

For the filling, melt the butter over medium-high heat in a large saucepan. Add the leek, carrot,and potato. Cook, while stirring, until vegetables are softened (about 5 minutes). Add the flour and stir for 1 minute, then pour in broth. Bring to a boil then reduce the heat to low and simmer until the mixture is slightly thickened (about 3 minutes). Stir in the chicken, peas, half and half, parsley, and tarragon. Simmer until slightly thickened (5 minutes more). Season with salt and pepper. Spoon filling into a dee 2-quart baking dish.

On a lightly floured surface, roll out the dough to fit the inside dimensions of the dish, leaving a small amount hanging over the edges of the baking dish. Trim off any excess around the edges, then place the dough on top of the filling. Bake until the crust is golden brown, 35-40 minutes.

Serve Immediately.