Lemon Shortbread Cookies

1 cup butter

1 cup vegetable oil

1 cup sugar

1 cup powdered sugar

2 eggs

1 tsp. vanilla

1 ¾oz. box instant lemon pudding

4 cups flour

1 tsp. cream of tartar

1 tsp. baking soda

Preheat oven to 350 °

In a large mixing bowl, cream butter, oil and sugars.  Beat in eggs, vanilla and pudding mix.  Combine remaining ingredients, and gradually add into wet mixture.

Drop by Tbsps. 2” apart on ungreased baking sheet.  Flatten with glass dipped in sugar.

Bake 12-15 minutes or until lightly browned.

recipe from a friend.

Brussels Sprouts with Pecans and Cranberries

1 lb. fresh Brussels sprouts, rinsed and trimmed
3 oz. coarsely chopped pecans
3 Tbsp. unsalted butter
¼ tsp. kosher salt
¼ tsp. freshly ground pepper
4 oz. coarsely chopped dried cranberries

Slice the Brussels sprouts using the thinnest slicing disc of a food processor.

Set a 10-inch sauté pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes.

Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes.

Remove the pan from the heat, add the cranberries, toss and serve.

This recipe can be found here.

Chicken Tortilla Soup

1 recipe Taco Chicken

1 large onion, chopped

6 cloves garlic, minced or pressed

4 cans chicken broth

1 15-oz. can chopped or diced tomatoes

2 jalapeno peppers

1/4 c. fresh lime juice (3-4 limes)

1 tsp. salt

1/4 tsp. black pepper

TOPPINGS:

Store-bought tortilla chips

Sliced avocado or guacamole

Grated or crumbled cotija cheese

1/4 c. cilantro

Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.

In a large stockpot, heat some olive oil over medium heat. Add chopped onion and sauté 3-4 minutes.

Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant.

Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow it to simmer 20 minutes.

While soup is simmering, juice the limes and set aside.

Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado or prepare the guacamole.

Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.

This recipe can be found here.

Louisiana-Style Red Beans and Rice

Ingredients:

1 lb. dry red kidney beans, rinsed and sorted

6 c. water

5 regular bouillon cubes or 1 Tbsp. + 2 tsp. chicken base

1/4 lb. Andouille sausage, quartered and cut into thin slices.

1 onion, chopped

4-5 cloves garlic, minced

3/4 tsp. cumin

3/4 tsp. coriander

3/4 tsp. oregano

1/8-1/4 tsp. cinnamon

Instructions:

Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low.

When beans are tender, mash about 85-90% of them against the side of the crock pot. Give them a taste and add any extra seasonings if you need to, particularly salt and pepper. Replace lid and set heat to “low.”

In a medium saucepan, bring 4 c. water, 1 Tbsp. white vinegar, and 2 c. of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.

recipe can be found here

Pesto

3/4 cups Fresh Basil Leaves

1/2 cup Grated Parmesan Cheese

3 Tablespoons Pine Nuts

2 cloves Garlic, Peeled

 Salt And Pepper, to taste

1/3 cup Extra Virgin Olive Oil

Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed.

Quick Brazilian Cheese Rolls {Pao de Queijo}

1 large egg

½ cup milk

¼ cup canola oil

1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions

½ tsp kosher salt

¼ C grated cheddar cheese* (preferably medium or sharp)

¼ C grated Parmesan cheese

Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. 

Preheat oven to 400°.  

Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  Sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm.

These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. 

This recipe can be found here.

Greek Taboule Salad

1 Pkg. Near East Taboule Wheat Salad

1 large tomato, chopped

1 Tbsp. olive oil

2 Tbsp. lemon juice

1 cut (4 oz.) crumbled feta cheese

¾ cup peeled, seeded and chopped cucumber

¼ cup chopped fresh basil

Romaine lettuce

In a large bowl, combine wheat and contents of Spice Sack.  Stir in 1 cup of boiling water.  Cover and let stand 30 minutes in the refrigerator.

Stir in tomato, olive oil, lemon juice, cheese, cucumber and basil.  Mix well.

Cover; chill 1 hour or overnight. 

Toss well before serving on a bed of lettuce.

Mix and Match Quick Bread

Create your perfect loaf of quick bread: This customizable recipe leads to thousands of possibilities!

1. Choose a Flavor
Prepare 1 cup fruit or vegetables (one kind).
*Pear, shredded and squeezed dry
*Apple, shredded and squeezed dry
*Banana, mashed
*Carrot, shredded
*Zucchini, shredded and squeezed dry

2. Pick Your Mix-Ins
Choose up to 1 3/4 cups total of the following ingredients (use no more than 3/4 cup nuts). Toast and chop any nuts; chop any large dried fruit.
*Walnuts
*Pecans
*Almonds
*Hazelnuts
*Pistachios
*Dried cherries
*Dried cranberries*Rolled oats
*Chocolate chips (or some other flavor chip)
*Sweetened shredded coconut

3. Prepare the Pan
Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.

4. Make the Batter
Mix 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2). 
In a medium bowl, whisk 2 eggs, 1/2 cup cooled melted butter or vegetable oil, 1/2 cup sour cream, and 1 teaspoon vanilla extract. 
Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined.

5. Bake the Loaf
Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

6. Make a Glaze
Prepare a glaze, pour on the cooled bread and let set, 15 to 20 minutes.

Chocolate
Whisk 1 cup confectioners' sugar, 2 tablespoons cocoa powder, 2 tablespoons milk, 1/4 teaspoon vanilla extract and a pinch of salt.

Vanilla Bean
Whisk 1 cup confectioners' sugar, 1 tablespoon milk and the seeds from 1 vanilla bean.

Brown Butter
Brown 3 tablespoons butter over low heat; cool slightly. Whisk with 1/2 cup confectioners' sugar and 1 tablespoon milk. Use immediately.

Citrus
Whisk 1 cup confectioners' sugar, 1 tablespoon each milk and citrus juice, and 1 teaspoon citrus zest.

Cream Cheese
Whisk 1 cup confectioners' sugar, 3 tablespoons softened cream cheese, 2 tablespoons milk and ¼ teaspoon vanilla extract.

Make these in advance: You can store them in an airtight container for up to 1 week.

This recipe can be found here.

Carrot Cake

(not iced yet)

Cake:

2 cups granulated sugar

1 cup vegetable oil

4 whole eggs

2 cups all-purpose flour, plus more for dusting

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups grated carrots

Butter, for greasing

Icing:

1 stick butter, softened

1 package (8 ounces) cream cheese, softened

1 pound powdered sugar

2 teaspoons vanilla extract

1 cup pecans, chopped finely

Directions

For the cake: Preheat the oven to 350 degrees.

Mix together the granulated sugar, oil and eggs in a large bowl.

In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.

Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well.

Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes.

Leave to cool completely.

Meanwhile, for the icing: in a large bowl, cream the butter and cream cheese together.

Add the powdered sugar and vanilla and blend.

Then mix in the pecans.

Spread the icing on the cooled carrot cake.

This recipe can be found here.

Bissara (Fava Bean Dip)

Approximately 1 cup shelled fava beans

Zest and juice of one lemon

Few tbsp. of olive oil, to get your preferred dip consistency

1/2 tsp. ground cumin

Few sprigs of cilantro

1 jalapeno

1 clove of garlic

Salt to taste

Steam cook (or sauté) the fresh fava beans for about a minute along with garlic and jalapeno.

Place them in a blender/food processor along with other seasoning, blend them and with a running motor add some olive oil until it reaches your desired dip consistency.

Add salt to taste.

Banana Lemon Muffins

1 stick margarine

1¼ cups sugar

2 large eggs

1 cup mashed bananas

Pinch of salt

2 Tbsp lemon juice

1 tsp vanilla

2 cups flour

1 tsp baking soda

¾ cup buttermilk

Preheat oven to 350°.  Grease muffin cups.

Cream margarine and sugar until light and fluffy.  Beat in the eggs, one at a time.  Whip in bananas, lemon juice and vanilla.  Sift dry ingredients together.  Stir in banana mixture alternately with buttermilk. 

Bake for 20 minutes.  Makes 18 muffins

Sweet Potato Hash

1/4 cup vegetable oil

1 red onion, thinly sliced (about 2 cups)

1 red bell pepper, diced (about 2 cups)

2 pounds sweet potatoes, quartered and cut into 1/4-inch slices

1 teaspoon ground cumin

2 teaspoons salt

1/2 teaspoon red pepper flakes

Pour the oil into a large skillet and place over high heat. Add the onion and bell pepper and saute, stirring, 2 to 3 minutes.

Add the potatoes, cumin, salt and red pepper flakes, lower the heat to medium and cook, stirring occasionally, for 25 to 30 minutes, or until the potatoes are fork tender and some are browned. The potatoes will begin to stick as they cook. Just continue to turn with a spatula.

Find this recipe here.

Oven Roasted Corn on the Cob

Ear/s fresh corn

Preheat oven to 350 degrees F.

Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft.  No need to remove the silk!

Peel down the husks and use as a handle when eating.

This recipe can be found here.

Banana Bread

1 cup granulated sugar

8 tablespoons (1 stick) unsalted butter, room temperature

2 large eggs

3 ripe bananas

1 tablespoon milk

1 teaspoon ground cinnamon

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Recipe can be found here.

Mae Dawson's Hoosier Sugar Cream Pie

1 1/3 cups sugar

1/2 cup all-purpose flour, unsifted

1/2 pint (1 cup) whipping cream

3/4 cup milk

1 (9-inch) unbaked pie shell

2 tablespoons butter, cut into small pieces

Pinch nutmeg

Preheat oven to 450 degrees F.

Combine sugar, flour, cream, and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg.

Bake for approximately 10 minutes, and then reduce the heat to 350 degrees F and cook for approximately 30 more minutes.

Cool to room temperature and then refrigerate until chilled. Serve chilled.

Cook's Note: If using a glass baking dish, lower oven temperature by 25 degrees F.

Recipe can be found here.

Monster Cookies

§  2 sticks butter, softened 

§  1/2 cup sugar

§  1-1/2 cup brown sugar

§  2 eggs

§  1 Tbsp. vanilla

§  1-1/2 cup flour

§  1/2 tsp. baking soda

§  1 tsp. baking powder

§  2 tsp. kosher salt

§  1/2 cup oats 

§   1 cup chopped nuts (or more!)

§  2 cups chocolate chips

§  2-1/4 cups Rice Krispies

Preheat oven to 375°.

Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.

Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer.

Add more nuts if you'd like, or add M & M's, peanut butter chips or white chocolate chips.  Be as creative as you want!

Add Rice Krispies at the very end, mixing until just combined. Do not overmix!

Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown about 10 minutes, then allow to cool on a rack.

This recipe can be found here.

Tuna and Chips

1 can cream of chicken soup

½ cup milk

1 can tuna, drained

1¼ potato chips, crushed

1 cup peas

Mix soup and milk in ungreased 1 quart microwavable casserole.  Stir in tuna, 1 cup of chips and peas. 

Microwave uncovered on high for 5 minutes.

Sprinkle remaining chips on top; microwave 4 minutes longer.

Baked Tortilla Chips

Twelve 6-inch corn tortillas (preferably white)

1 tablespoon vegetable oil

Fine salt

Preheat the oven to 350 degrees F.

Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt.

Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

This recipe can be found here.

Guacamole

2-3 medium avocados

1 Tbsp. lime juice

½ -1 tsp. fresh minced garlic

2 Tbsp. finely minced onion

2 heaping spoons of sour cream

Salt (and pepper if you like) to taste

Optional: 3-4 T finely diced tomatoes

Scoop out avocado from skins and mash in a bowl with a fork. Add remaining ingredients and combine well.

Store in an airtight container in the fridge. I like to make it at least 30 minutes ahead of time to let the flavors combine and intensify.

This recipe can be found here.

Chili and Cilantro Salsa

3 medium tomatoes, chopped

1 cup tomato sauce

½ cup onion, chopped

2 jalapenos, minced

1 Tbsp vegetable oil

1 Tbsp red wine vinegar

1 Tbsp cilantro, chopped

¼ tsp garlic salt

Salt and pepper to taste

Combine all the ingredients in serving bowl.  Let stand for 15 minutes.  Serve at room temperature.

Mango Salsa

1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

This recipe can be found here.

Buttered Rosemary Rolls

15 frozen, unbaked, un-risen dinner rolls

Melted butter

Coarsely chopped fresh rosemary

Coarse sea salt

Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours.

When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with chopped rosemary. Finally, sprinkle with sea salt.

Bake (as instructions on the packet - usually 400 degrees F) for 15 to 20 minutes. Don't be alarmed if you pull them out of the oven and they've risen way over the surface of the pan. Within a minute or two, they'll calm right down.

Then you can dig right in!

This recipe can be found here

Zucchini Bread

3 1/4 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon ground nutmeg

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 teaspoon lemon juice

1 cup chopped walnuts or pecans

Preheat oven to 350 degrees.

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.

Mix wet ingredients into dry, add nuts and fold in.

Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

This recipe can be found here

Kneader's Caramel Syrup

1 cup brown sugar

1 cup heavy whipping cream

1 cup light corn syrup

Blend together and heat on stove top until sugar is smooth. 

Serve warm.

This recipe can be found here

Spicy Sun-dried Tomato Hummus

2 cans garbanzo beans or chickpeas (rinsed and drained)

1 jar (7oz.) sun-dried tomatoes

2/3 Cup Water                        

3 Tbsp. Olive Oil

2 garlic cloves halved

½ tsp. Salt

½ tsp. pepper

1 Tbsp. Crushed Red Pepper Flakes (THE KICK)

     *if you don't too much spiciness, only use 1/2 Tablespoon

Directions:

1. Put everything in Food Processor

2. Process on High till smooth.