Lemon Soda Bundt Cake

2½ cups sugar

5 large eggs, room temperature

½ cup lemon-lime soda (like 7-Up, Sprite, or Sierra Mist)

2 Tbsps. grated lemon zest

4 Tbsps. fresh lemon juice

2½ sticks salted butter

3¼ cups (13 ounces) cake flour

GLAZE (CAN BE DOUBLED):

1 cup (4 ounces) powdered sugar

2 Tbsps. fresh lemon juice

Instructions

Position the oven rack in the lower-middle position. Preheat oven to 300 degrees. Grease and flour a 12-cup tube or Bundt pan.

Melt the butter and set aside to cool slightly.

Add the sugar, eggs, lemon-lime soda, lemon zest, and lemon juice to the jar of your blender. Run on lowest speed until combined. With the blender running, slowly add the butter in a steady stream and mix until fully incorporated. Transfer to a large mixing bowl. Add 1/3 of the flour and whisk until combined. Repeat twice until all the flour has been used.

Pour the batter into the prepared pan. Bake for 1¼-1½ hours or until a pick inserted into the center of the cake comes out clean (be sure not to over-bake it—it will take on an eggy flavor.)  

Remove the cake from the oven and allow to cool for 10 minutes, then turn the cake out onto a wire rack to cool completely (about 2 hours.)

To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Place the cake, craggy side up, on a serving plate and drizzle with glaze. Let the glaze set for at least 10 minutes before serving. Makes 12 servings.

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.