Emeril's Amazing Rum Balls

Ingredients

• 1 1/2 cups confectioners' sugar
• 2 tablespoons cocoa powder
• 1/2 teaspoon ground allspice
• 1/2 cup dark rum
• 2 tablespoons light corn syrup
• 2 1/2 cups finely crushed vanilla wafers
• 1 cup finely chopped, toasted walnuts ( Or omit. )
  

Directions

Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

Quick Sugar Cookie Icing

• 4 cups confectioners' sugar
• 1/2 cup margarine
• 5 tablespoons milk
• 1 teaspoon vanilla extract (Peppermint Extract is tasty too!)
  
• food coloring

In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. Use of a piping bag is recommended but not required.

Mom's Quick Lemon Cake

LEMON CAKE

1 PKG Lemon cake mix

1 PKG Jello (any flavor)

1 CUP Hot water (boiling to melt jello)

3/4 CUP Oil

4 Eggs

Add boiling water to jello and stir until dissolved. Let cool.

Add oil and cooled jello to cake mix, then add eggs one at a time.

Pour into two loaf pans.

Bake at 350 for 45 minutes.

This can be frozen, and will yield 2 loaves worthier than those you can purchase at the local grocer!

Bread or Rolls in Half the Time

QUICK 60 MINUTE BREAD OR ROLLS

Read more about it at www.cooks.com/rec/view/0,1941,154168-241206,00.html Content Copyright © 2010 Cooks.com - All rights reserved. This recipe is so fast you can make it on the spur of the moment. Variation: You can make Herb Bread or Rolls with this recipe, add 2 tablespoons dill weed and 1 tablespoon dried minced onion before adding flour, or add diced sundried tomatoes, fresh grated cheese and basil for pizza rolls! Makes 1 loaf or 1 dozen rolls. 2 loaves or 2 dozen rolls in (). 2 pkg. active dry yeast (4 pkg.) 1/4 c. lukewarm water (1/2 c.) 1 tsp. sugar (2 tsp.) 1 1/4 c. lukewarm water (2 1/2 c.) 1 egg (2) 1/2 c. non-fat dry milk (1 c.) 2 tbsp. butter (4 tbsp.) 3 tbsp. sugar (6 tbsp.) 1 tsp. salt (2 tsp.) 4-5 c. flour (8-10 c.) Use white or 1/2 whole wheat and 1/2 white flour. Dissolve yeast in 1/4 cup very warm water with 1 teaspoon sugar. Allow to stand 10 minutes. Lightly beat egg. Add water, nonfat dry milk, butter, sugar and salt; mix together. Add yeast mixture. Stir in flour, 1 cup at a time until dough begins to leave side of bowl. Place dough in a greased bowl. Cover. Set aside 15 minutes. For Bread: Punch down after rest shape into loaf place in greased bread pan. Allow to rise until double. Bake at 350 degrees for 40 minutes. For Rolls: Shape into 12 round balls. Place in thoroughly greased muffin cups or place shape rolls in greased 9 inch pie plate or 9 inch square pan. Cover, allow to rise until double in warm draft free location. Bake at 350 degrees for 15 minutes for muffin cup rolls 25-30 minutes for pan or pie plate rolls until golden brown.

Snickerdoodles

Snickerdoodles:

2 3/4 cups (360 grams) all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract

Coating:
1/3 cup (66 grams) granulated white sugar
2 teaspoons ground cinnamon

Directions:
In a large bowl whisk together the flour, salt, and baking powder.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).

Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.

Shape the dough into 1 inch (2.5 cm) round balls.

Coating: In a large shallow bowl mix together the sugar and cinnamon.

Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.

Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.

Can store in an airtight container, at room temperature, for about 10 - 14 days.

Makes about 6 dozen cookies.

Nanaimo Bars

Nanaimo Bar Recipe

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Toblerone Fudge!!!

Toblerone fudge.

½ cup sugar

½ cup butter

¾ cup evaporated milk

1 bar (400 g) Toblerone Swiss Milk Chocolate, broken into pieces

Line 8-inch square pan with parchment paper, with ends of paper extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan.

Bring to full rolling boil on medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.

Add chocolate; stir until completely melted. Pour into prepared pan. Refrigerate 3 hours or until firm. Remove fudge from pan, using wax paper handles. Cut into 25 squares. Store in tightly covered container in the refrigerator.

Spritz Cookies with a Twist!

Orange Cinnamon Snowflakes for a Cookie Press

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup butter
• 1 (3 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.
2. In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.
3. Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.

These freeze well!

Sausage Balls

Ingredients

- 1 lb hot sausage - 2 cups grated sharp cheddar cheese - 3 cups bisquick (biscuit mix)

Instructions
1)													Allow cheese to come to room temperature.
2)													Combine all ingredients (easier done by hand). Shape into 1 inch balls and place on ungreased cookie sheet.
3)													Bake at 350 degrees for 12-15 mins. Serve immediately or may be frozen for future use.
4)													Makes 40-50 Balls

Lemon Basil Sauce

Ingredients

- 4 tablespoons butter melted - 1/2 tablespoon fresh lemon juice - 1/2 teaspoon garlic salt - 1/2 teaspoon dried basil, crushed - Dash of pepper

Instructions

1)

Melt together ingredients and stir. Serve hot over any vegetables (carrots, broccoli, cauliflower, etc) This makes enough sauce for one of those 16 oz cans baby whole fingerling carrots or a bag of frozen veggies.

Quick Apple Crisp

Ingredients

- 6 medium tart cooking apples, sliced (4 or 5 cups) - 3/4 cup packed brown sugar - 1/2 cup all-purpose flour - 1/2 cup quick-cooking or old-fashioned oats ( 1/4 cup works too) - 1/3 cup butter or margarine, softened (Butter is best) - 3/4 teaspoon ground cinnamon - 3/4 teaspoon ground nutmeg - Cream or Ice cream, if desired

Instructions
1)													Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with cooking spray.
2)													Spread the apples in pan three slices deep at least. In medium bowl, stir remaining ingredients except for the cream until well mixed; sprinkle over apples.
3)													Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream/ice cream.

Cajun Chicken Pasta

With the recommendation of a friend, I would like to share this recipe with you all. She claims it is just like something you would order at a good restaurant. I'll take her word for it, and make this next week!

Ingredients

• 4 ounces linguine pasta
• 2 skinless, boneless chicken breast halves
• 2 teaspoons Cajun seasoning
• 2 tablespoons butter
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 fresh mushrooms, sliced
• 1 green onion, chopped
• 1 cup heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Jurasic Pork Roast

This little piggy deserves nothing but the hungriest of families at the table! A delicious flash back to my childhood.

Servings: 8

• 1 boneless pork top loin roast (3 pounds)

• 2 cloves garlic, thinly sliced

• 2 tablespoons Dijon mustard

• 1 teaspoon red wine vinegar

• 3/4 teaspoon ground thyme

• 1/2 teaspoon ground sage

• 3/4 cup low-sodium, reduced-fat beef broth

• 3/4 cup unsweetened apple juice

• 1/4 cup apricot jam

• 1-1/2 cups peeled and chopped Granny Smith apples

• 1 tablespoon low-fat sour cream

• 1 tablespoon cornstarch

1. Cut 8 deep slits in the top of roast. Using a very sharp knife. Insert garlic into slits.

2. Mix mustard, vinegar, thyme, and sage in a small bowl. Using a pastry brush, coat roast with all of the mustard mixture. Place roast in roasting pan.

3. Warm the broth, apple juice, and jam in a small saucepan over medium-high heat until jam melts. Pour over roast. Arrange chopped apples around roast. Cover. Roast at 350 for 1-1/4 to 1-1/2 hours, basting every 30 minutes or so.

4. Remove roast from pan and keep warm. Reserve 1/2 cup pan juices. Pour remaining pan juices and apples into a medium saucepan. Skim off as much fat as possible. Into reserved 1/2 cup pan juices, add sour cream and mix well. Add cornstarch and blend again until smooth.

5. Bring pan juices and apples (in saucepan) to a boil. Whisk in sour cream mixture and cook over medium-high heat for 2 minutes, until bubbly and thickened. Serve apple gravy over thin slices of pork roast.

German Beef Rouladen

When American cuisine starts to get awfully dull, switch things up with a touch of German tradition!

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min

Ingredients

• 1/4 cup Dijon mustard
• 8 (4 ounce) pieces round steak, pounded 1/4 inch thick
• 1/2 cup minced onion
• 2 teaspoons paprika
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 8 slices bacon
• 3 tablespoons canola oil
• 1 (12 ounce) can beef broth
• 1 1/4 cups water
• 2 tablespoons cornstarch
• 1 cup warm water
• 1/4 cup sour cream

Directions

1. Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
2. Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
3. Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

SHHHHHHHHHHHHHHHHHHHH!

Significantly Famous Three Letter Acronym'd Restaurant's SECRET RECIPE

'K...ahem...F...*Cough* C' 11 Herbs and spices Seasoned Flour
1 teaspoon ground oregano
1 teaspoon chilli powder
1 teaspoon ground sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion salt
1 teaspoon garlic powder
2 tablespoons Accent (MSG) ...Or...y'know, Not...(See note)
Combine seasonings and grind into powder
Mix seasonings in medium mixing bowl, half filled with flour.

Modify amounts for larger batches of chicken
Putting it All Together
Marinate the chicken over-night in a mixing bowl of milk, with enough to cover the chicken.
Poach chicken in the marinating milk; Boil , then immediately knock back to a simmer for 20 minutes.
Let sit in marinade while it cools.
Double coat chicken with seasoned flour; Take from marinade, coat in flour, dip in milk, coat in more flour.
Shake off excess seasoned flour.
Deep -fry the chicken for 2 minutes.
Place on paper towel, pat it down to get the grease off.
Eat it.

Note: You can replace the accent MSG with cajun seasoning.

Summer Zucchini Bread

I'm making this RIGHT NOW! For a summer treat that destined to be a favorite of all ages, give this zucchini bread a try! (I add chocolate chips to the finished batter before baking for an extra sweet treat!)

Ingredients ( 2 loaves )

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Shameless Rip off of Emeril's Vanilla Ice Cream

• 4 cups half-and-half
• 1 cup granulated sugar
• 1/2 vanilla bean, split in half and scraped
• 6 egg yolks

In a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according the ice cream machines instructions.

Honey Lemon Chicken Alfredo

When I first married my husband, we were not exactly rolling in the dough. When grocery day arrived we had to limit ourselves to basics and so I started experimenting with my spice rack. This is one of the recipes I created, and my husband loves it so much it is often one of the things requested for dinner.

Honey Lemon Chicken Alfredo
1 Lemon- Halved, ½ juiced
Garlic to taste
Ginger to taste
½ cup honey
2 tsp ground black pepper
4 cubed chicken breasts


Thin Slice the other half of lemon
Add all above ingredients to skillet
May require extra sugar to taste
Let Chicken Caramelize

Fettuccini Noodles
Alfredo Sauce
Water

Boil a pot of water and prepare your Fettuccine noodles. When cooked, drain and return to the pot and add in a bottle of your favorite Alfredo sauce.

If you're feeling like it needs to be spicy, feel free to toss in some crushed red pepper!!

I Dream of Bajio's

Bajio's is one of my FAVORITE places to eat some tasty Tex-Mex. Mostly because of this incredible sauce. Make this for taco night and you will be the talk of the town.

Bajio's Green Chile Chutney

3 large annaheim peppers, halved, seeds removed

1 - 2 jalapeno peppers, halved, seeds removed
4 oz. can diced green chiles

5-7 tomatillos, husks removed

1/2 cup apple cider vinegar

1 cup sugar

dash of chili powder

dash of cumin

dash of salt

1 large sweet onion, halved

Place peppers, tomatillos, and onion on baking sheet/rack. Roast in 350 degree oven for about 25 minutes, or until nicely browned. Place tomatillos and about 1/4 cup onion in blender and process until mostly smooth. Dice peppers. Add all ingredients except the remaining onion into a large pot. Cook over medium-low heat for about 20 minutes or until thickened and reduced. Add more sugar/peppers to adjust the spiciness/sweetness to taste.

For Carmelized Onions:

Slice the remaining onion and saute with a little bit of the green chile sauce over medium-low heat until carmelized.

Sauer Can Be Sweet

Reuben sandwiches are one of my FAVORITE foods and are made with corned beef and sauerkraut. Don't diss the sauerkraut. Try one!

• Rye Bread
• Mayonnaise or Thousand Island dressing
• Corned Beef
• Sauerkraut
• Swiss Cheese

Spread 2 slices of rye bread lightly with Mayonnaise or Thousand Island Dressing. Put a layer of sauerkraut over one slice, then top with a slice of corned beef then a slice of Swiss cheese. Top with the second slice, mayonnaise side down. Butter outside of reuben sandwich lightly with soft butter or margarine and toast on a griddle or grill, turning to brown evenly.

Portobello Mushrooms on the Grill

Summer time is prime BBQ season. With that in mind here is a tasty dish that can be used as a side or a meat substitute for the main dish!

• 3 portobello mushrooms
• 1/4 cup canola oil
• 3 tablespoons chopped onion
• 4 cloves garlic, minced
• 4 tablespoons balsamic vinegar

1. Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
2. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
3. Grill over hot grill for 10 minutes. Serve immediately.

A Salad to Die For

Sometimes I get a craving for this evil little salad from a place around the corner from my house. It has amazing Cilantro lime sauce and GREAT Pico De Gallo. Here, give it a go.

Start with preparing the meat:

Mexican Sweet Pork

Serves: 12


Difficulty: Easy

Prep time: 5 minutes

Cook time: 6-8 hours

Ingredients:

* 4 lb pork shoulder roast (the more fatty the roast, the better)
* 1 Cup of Pace Picante sauce. (Medium heat is best, but the mild version will work)
* 2 Cups brown sugar
* Salt and pepper to taste

Procedure:

1. Remove pork roast from packaging, and wash. (Avoid cutting the roast to expedite cooking time)
2. In a separate bowl, mix picante sauce and brown sugar and wisk until sugar is mostly dissolved.
3. In a crock pot or slow cooker, place the roast in the cooker and cover the roast with the mixture of picante sauce and sugar.
4. Place on medium heat, cover and simmer. Check it every hour or so to rotate roast in the juices. The roast will eventually produce enough juices to make the right consistency, so do not add water.
5. Once the roast is fully cooked, it will begin to fall apart. Use a fork to separate the meat into smaller segments. Cover and continue cooking.
6. After 8 hours, continue to shred the meat until no chunks remain.
7. If it appears to be too juicy, turn slow cooker down to its lowest setting, remove the cover and let it reduce as needed.


Then on to the Salad:

Sweet Pork Salad


Serves: 6

Difficulty: Medium

Prep time: 30 minutes (excluding Sweet Pork)

* 1 head of Romano lettuce, cut into bite-sized pieces.
* 1 can Bush’s ® Black or Pinto beans
* 3 Cups of Sweet Pork (see recipe here)
* Cilantro Ranch Dressing (see recipe below)
* 6 flour Tortillas
* Pico de gallo (see recipe below)
* Tortilla strip crunchies

Place a warm tortilla in a bowl or on a plate. Place approximately 1/3 cup of warmed sweet pork and 1/3 cup of warmed Bush’s beans on the tortilla. Place lettuce over the meat and beans. Sprinkle 1/4 cup of pico de gallo over the salad as desired. Drizzle with cilantro ranch dressing and top with a healthy amount of tortilla strip crunchies. Serve and enjoy.

And this is the BEST part:

Cilantro Ranch Dressing

* 1 package of Hidden Valley ® buttermilk ranch dressing. (prepare according to directions)
* 2 tomatillos (they look like green tomatoes, but they are NOT! You may substitute 3 Tbsp of prepared salsa verde)
* cilantro (1/4 bunch)
* 2 cloves of garlic
* 1/4 cup lime juice
* 1/8 tsp Tabasco

Peel tomatillos and cut into fourths. Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in a blender, and add cilantro leaves, tomatillos, garlic, lime juice and Tobasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.
Pico de Gallo

* 1 cup diced tomatoes (remove seeds)
* 1/3 cup diced red onion
* 1 Jalapeno diced (at least a Tablespoon, but more if you prefer)
* 1 Tbsp minced garlic
* 2 limes juiced (about 1/3 Cup of lime juice)
* 1 Tbsp cilantro, plus extra for garnish
* Salt and pepper

Mix all ingredients in a bowl, and stir well. Chill.

Better get drooling. This salad will be the only thing you crave from now on!!

Coffee Cake Break

Apples and cinnamon are some of the most aromatic ingredients to bake with. Fill your house with the scent, and your tummy with the tastiest Apple Coffee Cake!

4 eggs
2 1/2 Cups Sugar
1 1/2 Cups Oil
3 Cups Flour
1 1/2 teaspoons Cinnamon
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Allspice
4 cups Sliced Apples
1 cup Nuts
1 teaspoon Pure Vanilla

Beat eggs, sugar, and oil for 15 minutes Sift together flour, cinnamon, soda, salt, and all spice. Add sliced apples, nuts and vanilla to egg mixture, the add dry ingredients. Bake at 350 for 50-60 minutes

Welcome to the Machine

Once upon a time I regarded bread machines as the epitome of laziness in the baking department. However I found that I just did not have the time to spend making bread traditionally all the time, and so I bought a machine of my own. I've since found that my initial impression of bread machines was crap. I use mine at least twice a month and the bread is always fluffy and delicious. Here's my favorite recipe for white bread.

White Bread 1.5 lb (Rapid Rise)

1cup + 2tbsp warm water
1 1/2 Tbsp Extra Virgin Olive Oil
2 Tbsp Sugar
1 1/2 tsp Salt
1 1/2 Tbsp Dry Milk
3 1/4 Cups White Flour
2 1/2 tsp Active Dry Bread Machine Yeast

-Select White cycle 1.5 lb
-Select Light Crust
-Make sure Rapid is selected
-Start Machine

Bread will be hot, remove immediately and cool on a wire rack.

Dessert for Breakfast

The best part of a balanced breakfast is Apple Pie. You heard me. I said Apple Pie, and prepared this way it is really pretty good for you too!

APPLE PIE BREAKFAST

1 small apple cut into small pieces

1/2 - 1 tsp cinnamon

1/2 whole wheat pita

Cook apple pieces in microwave for 2 minutes, mix cinnamon with apple, put mixture inside pita, cook in microwave for 30 sec.

Be careful it will be hot but really good.

Heirloom Chocolate Chippers

Tradition is a fine thing. Great recipes handed down generation to generation. This is a recipe that I can only hope my future grandchildren might make. For me of course....

Chocolate Chip Cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 egg
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 tsp salt
1 cup coarsely chopped nuts
1 package semi-sweet chocolate chips (2 cups)

1.	Heat oven to 375ºF.
2.	Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3.	Drop dough by rounded tablespoonfuls about 2 inches apart onto un-greased cookie sheet.
4.	Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

This Little Piggy

When life throws pigs at you, make sure to coat them in chocolate!! There are some mighty strange recipes in this world of ours, but I think you will be amazed at how these taste!

Chocolate Covered Bacon

6-8 slices thick cut, best-quality bacon
12 ounces semisweet chocolate chips
4 ounces white chocolate, melted, optional for garnish

Directions

1. Preheat the oven to 375°F.
2. Place the bacon on a baking sheet lined with parchment paper. Bake in the oven, until bacon is cooked to your liking. 15 minutes for soft bacon, 20 minutes for crispy bacon.
3. Let bacon cool on the parchment paper for 5 minutes then transfer to a plate lined with paper towels.
4. Meanwhile set up a double boiler. Heat a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer.
5. Set a heat-proof bowl over the simmering water. Add the chocolate chips and stir with a fork until smooth and completely melted.
6. Cover another baking sheet with parchment paper.
7. Using tongs, carefully dip the bacon into the melted chocolate turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with remaining slices of bacon.
8. Drizzle with the white chocolate, if desired.
9. Refrigerate until chocolate is hard.
10. Once cool, enjoy!

Happy Thoughts

There is a happy place between a giggle and an outright guffaw. Apparently they have found a way to duplicate that feeling with these delectable Snickerdoodle cookies! If you're feeling gloomy, these should perk you up a bit!

Snickerdoodles

Cream together:

1 Cup Shortening
1 1/2 cup sugar
2 eggs

Sift together:

2 3/4 Cup Flour
2 tsp Cream of Tartar
1 tsp Baking Soda
1/2 tsp salt

Mix and Chill in Fridge for 1/2 hour.

Roll into small balls, then roll in a mixture of sugar and cinnamon till coated. Bake for 8-10 minutes at 400 degrees (Lightly brown but soft)

These cookies will puff up then flatten. Enjoy!

Simply Cinnamon

The sweetest things are best shared with those around you. Create these masterful Cinnamon Rolls and you will be well on your way to distributing the bliss! Just don't forget the glass of milk!

• -----------For the Dough----------
  
• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
• _______Middle of rolls________
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
• -----------For the Icing------------
  
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

1. Place ingredients for the dough in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

A Cookie Full of Sugar

Whenever you get that aching feeling that something is missing in your life, try a cookie or two. You'll be surprised just how fast that feeling disappears into the oblivion of sugary decadence.

Sugar Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

(Dust some with Cinnamon and sugar for added yum factor!)

Boozy Banana Bread

When in doubt, add alcohol! This more than satisfying sweet bread will have you begging for more.

2 1/2 cups white or white whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable shortening
2 cups sugar
2 cups over-ripe mashed bananas
4 eggs, beaten
1 cup chopped nuts or chocolate chips!!
1 tablespoon banana liqueur or dark rum

Preheat oven to 350°F.

Combine flour, baking soda and salt; stir to mix well.

In the bowl of an electric mixer, beat together shortening, sugar, mashed bananas, and eggs. When well beaten, gradually add the flour mixture while mixture is at lowest speed. Mix only until combined.

Stir in the banana liqueur or rum and the chopped walnuts, pecans, hazelnuts or macadamia nuts.

Butter and flour a loaf pan. Bake for 65-70 minutes or until cake tests done (toothpick inserted in center comes out clean).

Remove from oven and allow to sit for several minutes. Run a bread knife around edges of loaf pan to free it from sides and remove from pan. Rub the top of the still-warm loaf with a pat of butter to soften and glaze the top, if desired.

Serve with whipped cream cheese spread on each slice.

Fudge for Thought

Some days you just need a sweet treat that isn't going to break the bank.
This is an old-fashioned delight that will be sure to please all ages.

1/2 c. butter
3/4 c. cocoa
4 c. confectioner's sugar
1 tsp. vanilla extract
1/2 c. evaporated milk
1 c. pecan pieces

Line square pan 8 x 8 x 2 inches with foil; set aside. In medium micro proof bowl, microwave butter on high (full power) 1 to 1 1/2 minutes or until melted. Add cocoa, stir until smooth. Stir in confectioners' sugar and vanilla; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave on high 1 minute; stir. Microwave an additional minute or until mixture is hot. Beat with wooden spoon until smooth; add pecan pieces. Pour into prepared pan and cover; chill until firm. Cut into squares and store covered in refrigerator. Makes about 4 dozen squares.

(Mint 'n Chocolate Fudge: Follow recipe for Fast Chocolate Pecan Fudge. Omit pecans. Spread Pastel mint topping (below) over chilled fudge.

In small bowl cream 3 tablespoons butter, softened, 1 tablespoon water and 1/8 to 1/4 teaspoon mint extract. Gradually add 1 1/2 cups confectioners' sugar and 2 drops green food coloring. Beat until smooth.)