Turkey, Bacon, Guacomole Wraps

3 ripe avocados
1 T. lemon juice
1 tsp garlic salt (more or less to taste)
1/2 tsp Tabasco sauce (more or less to taste)
1 pkg. large flour tortillas
1 - 2 pkgs. thin sliced turkey
1 pkg bacon, fried and crumbled
chopped lettuce
sliced tomatoes

Mash avocados and add lemon juice, garlic salt, and Tabasco sauce.  Spread about a tablespoon on one half of a tortilla.  Add bacon, tomato, lettuce and about 4 slices of turkey.  To roll the wrap, tuck sides in and roll from front to back tucking in all ingredients.  Slice in half.

Key Lime Pie

1 can sweetened condensed milk 
1  8 oz. container of whipped cream cheese

      3/4 cup Key Lime juice

      1 Tbl. grated Lime peel

      1  9" graham cracker pie crust

      Mix all ingredients until well blended.  Pour into graham cracker crust and bake at 375 degrees for 15 minutes.

Minty Lime Fruit Salad (by Suzie Macriss)

About 6 cups fresh fruit, cut into bite-sized pieces--such as melons, grapes, strawberries, pineapple, bananas, etc.

Dressing:
1/2 can thawed frozen limeade concentrate
1/2 cup honey or light corn syrup
1 tsp poppy seeds
1 - 2 fresh mint leaves

Place fruit in a large bowl.  Mix dressing ingredients.  Pour dressing over fruit and toss gently.

Lemon Thyme Orzo (by Suzie Macriss)

1-1/2 cups chicken stock or broth
2 cups water
Pinch of dried red pepper flakes
1 garlic clove, minced or pressed
3/4 cup orzo
1/2 lemon, zested
2 T fresh chopped thyme leaves
salt

In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat.  Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes.  Remove from the heat, and stir in lemon zest and thyme leaves.  Season with salt to taste, and transfer to a serving bowl.

Optional:  add 1 cup cooked diced chicken and/or 1/2 cup halved cherry tomatoes

PESTO PASTA

• 3/4 pound fusilli pasta
• 3/4 pound bow tie pasta
• 1/4 cup good olive oil
• 1 cup pesto
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• 3 tablespoons freshly squeezed lemon juice
• 1 1/4 cups mayonnaise
• 1/2 cup freshly grated Parmesan
• 1 1/2 cups frozen peas, defrosted
• 1/3 cup pignoli (pine nuts)
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper

Directions:

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Stuffed Mushrooms

2 or more packages of fresh mushrooms
1 sausage (regular or it's good to mix regular with hot)
1 8 oz. package of cream cheese

Wash mushrooms and remove all of the stems.  Fry the sausage--drain and pat off the grease.  Add cream cheese to the sausage and mix thoroughly.  (I usually use about 2/3 of the cream cheese brick.)  Pack the sausage mixture into the mushroom--pile it up and pack in down.  Bake at 350 degrees for 20 minutes then broil for 10 minutes.

Lemon Cream Cake

1 box white cake mix

1 ¼ cups water

1/3 cup oil

3 egg whites

2 tsp fresh lemon juice

1 T lemon zest

12 ounces cream cheese (softened)

3 cups powdered sugar

1 ½ T fresh lemon juice

1 ½ cups heavy whipping cream

½ cup flour

½ cup powdered sugar

¼ cup butter (cold)

½ tsp vanilla

1 tsp fresh lemon juice

Combine cake mix, water, oil, egg whites, lemon juice and lemon zest.  Follow directions on box.  Pour into greased and floured spring-form pan.  Bake at 350 for 40 to 45 minutes.  Cool   (I put it in the freezer for awhile.)

For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth.  Whip cream until stiff peaks form.  Combine by hand with cream cheese mixture.

For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice.  (use a pastry blender or a food processor)

Slice cooled cake in half.  Drizzle lemon juice on each cut side.  Spread half of the cream mixture on bottom half of cake, put cake ton on and spread the remaining cream on top and sides.  Sprinkle crumb topping on top and pat on the sides.

Linguine with Shrimp Scampi

Vegetable oil

Kosher salt

¾ lb. linguine

3 T butter

2 ½ T olive oil

1 ½ T minced garlic (6 cloves)

1 lb. large shrimp, peeled and deveined (about 16)

1 tsp kosher salt

¼ tsp fresh ground black pepper

1/3 cup chopped fresh parsley leaves

½ lemon, zest of, grated

3 T fresh lemon juice

1/8 tsp hot red pepper flakes

Drizzle some oil in a large pot of boiling walted water, add the linguine, and cook for 7 – 10 minutes (according to package directions).

Meanwhile, in another large heavy-bottomed pan, melt the butter and olive oil over medium-low heat.  Add the garlic, sauté for 1 minute.  Be careful, the garlic burns easily.

Add the shrimp, 1 tsp of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often.

Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.  Toss to combine.

When the pasta is done, drain the cooked linguine and then put back in the pot.  Immediately add the shrimp and sauce, toss well, and serve.

Pineapple Onion Dip - Ronna Richardson

1   8 oz. pkg cream cheese
1/2 can crushed pineapple (drained well)
1 bunch green onions finely diced

Mix and chill.  Serve with crackers

Chicken Broccoli Chowder - Linda Marble

2 cups sliced carrots
1 cup sliced celery
1/2 cup chopped onion
1 tsp salt
1/4 tsp thyme
1 tsp caraway seeds
2 cups water
1 can chicken broth
1/2 cup flour with water to make a smooth paste
1 bunch broccoli, chopped
1 1/2 cup chopped cooked chicken
2 cups half & half

Bring carrots, celery, onion, spices, water, and broth to a medium boil.  Reduce heat.  Cover and simmer 10 minutes.  Bring to full boil and gradually stir in flour paste.  Stir constantly until soup thickens and comes to a soft boil.  Add broccoli and chicken.  Allow to cook for just a few minutes.  Add milk and bring to just under boiling point.  Serve.

Tortellini Soup

1 pound sausage
1 cup chopped onion
2 cloves garlic
3 cans beef broth
3 cans chicken broth
1 can stewed tomatoes
1 can tomato sauce
1 cup sliced carrots
1 sliced zucchini
1 sliced yellow squash
1 chopped red pepper
1 pkg sliced mushrooms
8 oz frozen tortellini
1/2 tsp basil
1/2 tsp oregano
2 T. parsley

Brown sausage and drain grease.  Add broth, tomatoes. tomato sauce, onions, garlic, spices, carrots and red pepper.  Simmer for 20 - 30 minutes until tender.  Add zucchini, yellow squash, and mushrooms and tortellini and simmer for another 3 minutes.  Serve with Parmesan cheese if desired.

Sundance Chocolate Cheesecake (by Sally Johnson)

3 or 4    8 oz. packages cream cheese
1-3/4 cup sugar
2 egg yolks
6 eggs
1/4 tsp salt
8 oz semi sweet chocolate - melted
3 tlb. flour

Beat cream cheese until smooth.  Gradually beat in sugar and flour.  Add eggs and yolks one at a time.  Add salt and melted chocolate.  Blend well.  Use a chocolate cookie crust (crushed chocolate cookie or graham cracker and melted butter) in the bottom of a spring-form pan.  Pour into pan.  Bake at 350 degrees for 1 hour and 10 minutes.  Turn off oven and let set in oven for another 30 minutes.

Add your own toppings such as raspberry or cherry pie filling, chopped nuts, caramel, etc.

Orange Kissed Cookies :-)

***More ideas at http://www.ourbestbites.com/2011/03/orange-kissed-cookies/ 


Recipe from Allrecipes.com

Ingredients
1 c. white sugar
1/2 c. butter-flavored shortening
1 egg
1/2 c. sour cream
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour (add another 2 tablespoons for high altitudes)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. + 2 Tbsp. thawed orange juice concentrate
1 Tbsp. grated orange zest


Frosting
1 tsp. grated orange zest
1/4 c.  thawed orange juice concentrate
1/2 c. softened butter
3 c. powdered sugar
2-3 drops orange food coloring (optional)


Preheat oven to 375.
In a medium bowl, combine the flour, baking powder, baking soda, and salt.  Set aside. 
In a large mixing bowl or the bowl of a mixer, combine the white sugar and shortening.  Beat until well-combined.  Add the egg and beat well, then add the sour cream and vanilla and beat for about 1 minute or until the mixture is light and fluffy.  Add the flour mixture and beat until combined. Add the orange juice concentrate and orange rind and mix well.
Using a cookie scoop, drop the dough/batter (the mixture will be VERY moist–thicker than a cake batter but thinner than traditional cookies) by the tablespoon-ful onto a lined, un-greased baking sheet.  Bake for 10 minutes or until the cookies are set and just starting to turn golden brown around the edges.  Remove from the oven and allow to cool for 5 minutes, then transfer to a wire cooling rack and cool completely.
For the frosting, combine the frosting ingredients with an electric mixer until light and fluffy.  Pipe or spread over the cooled cookies.
Yield: Approximately 36 cookies.

Queso Dip

1 8 oz. package cream cheese
1 can Nalley's chile

Microwave and stir until it is well blended. Dip tortilla chips. Enjoy.

Ginger Snap Dip (by Jean Kenyon)

8 oz. Cream Cheese
8 oz. Cool Whip
1 Cup powdered sugar
2 tsp. pumpkin pie spice

Blend together. Dip Ginger Snap cookies. Enjoy

Kathy's Coconut Cupcakes (from Kathy VanSlyke)

FOR THE CUPCAKES:
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup canola oil
1 cup coconut milk
2/3 cup sugar
1 tsp vanilla
1 cup unsweetened shredded coconut

FOR THE FROSTING:
1/4 cup margarine at room temperature
1/4 cup coconut milk
1 tsp vanilla
2 cups confectioner's sugar, sifted
1 cup unsweetened coconut

Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda and salt. In a separate bowl combine the oil, coconut milk, sugar, and vanilla. Pour the dry ingredients into the wet and mix until smooth. Fold in 1 cup coconut. Fill each muffin tin about 2/3 full. Bake at 350 for 20 to 22 minutes until they are slightly browned around the edges and spring back when touched.

For the frosting,cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the sifted confecitoner's sugar and mix until smooth. Add the coconut and combine. Refrigerate until ready to use. Frost when cakes are cool.

Lazy Rolls [or how to make homemade rolls before school]

Lazy Roll Dough

In a stand mixer (I use a Bosch), combine 1 1/2 cups of warm water (warm enough to activate the yeast, but not hot enough to kill it), 2 TBSP instant yeast, 1/3 cup canola oil (or vegetable oil), 1/4 cup sugar, 1 egg, and 1 tsp. salt. Mix lightly and let set for 5 minutes.

Turn the mixer on and mix in 3-3 1/2 cups all purpose flour one cup at a time until dough pulls away from the side of the bowl but is still very soft.

Mix for 4-5 minutes.

Dump onto a lightly floured surface.

 

For lazy rolls, press the dough into a rectangle (about 9x12 or so). Use a pizza cutter to cut the hot dog way, lol, into 2 long strips. Cut each strip into 8

square-ish pieces and put on a greased or Silpat lined baking sheet (a quarter size jellyroll pan is perfect for one batch of rolls). Cover and let rest 10 minutes. Bake at 425* for about 10 minutes (8-12 is our average) until golden brown and no longer doughy.

For cheddar garlic twists, pat the dough into a rectangle twice as tall, but the same length as before. In a small microwave safe bowl, melt 4 TBSP butter. Stir in garlic powder to taste (1/2 - 1 tsp) and 1 cup of shredded cheddar cheese. Mix well. Crumble over dough and press lightly. Fold the dough in half, capturing the cheesy mixture inside. Press to seal. Cut into 16 strips, twist each strip and place on a greased or silpat lined baking sheet. Sprinkle with 1/2-1 cup shredded cheddar. Bake as before.

These really are so easy and pretty much fool proof!  They stay soft for a couple of days unlike ordinary homemade rolls.  Happy Baking!



Holiday Cranberry Salad (from Rosanne Porter)

1 (12 oz.) pkg of fresh or frozen cranberries, coarsely chopped
1 (20 oz.) can crushed pineapple, with juice
2 cups sugar
1/2 pint heavy whipping cream
2 cups miniature marshmallows
1 cup chopped walnuts (optional)

In large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered in the refrigerator for at least 2 hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda.)

Before serving, whip the cream until soft peaks form. In a large bowl, mix together the cranberry mixture, marshmallows, and nuts. Fold in the whipped cream and store in refrigerator until serving.

Cranberry Macadamia Bars (by Rosanne Porter)

1 pouch Betty Crocker sugar cookie mix
1/2 cup better, melted
1 egg
1/3 cup butter
1/4 cup packed brown sugar1 cup sweetened dried cranberries
1 cup macadamia nuts, chopped
1/2 cup white vanilla baking chips
1 tsp oil

Blend cookie mix, 1/2 cup butter and egg in bowl until soft dough forms. Press dough in bottow of greased 9" square pan. Bake at 350 degrees for 15 minutes. Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake an additional 10 - 15 minutes or until golden brown. Cool completely. In resealable freezer plastic bag, mix baking chips and oil, seal bag. Microwave on high 30 - 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4 inch top from corner of bag; drizzle over bars.

Cranberry Salsa

Mix a jar of your favorite salsa with 1 can of whole berry cranberry sauce. Mix well. Serve with tortilla chips. Easy and good