Make-ahead Mashed Potatoes

4 lbs white potatoes (about 19) - peeled, cubed
1 1/2 cup sour cream
4 oz Cream Cheese
2 tsp onion power (optional)
1/2 tsp salt
3 slices cooked crumbled bacon
2 green onions, sliced

Cook potatoes until tender and ready to be mashed about 15 min
Add next 4 ingredients, mash until creamy.

Lightly grease 2 quart casserole dish - spoon potatoes into dish, cover. Can be refrigerate up to 2 days . Remove from refrigerator 30 min before baking.

Heat coverd at 350 for 1 hour.

Sprinkle bacon and green onions on top

Serve

I added button on top because it was not fatting enough. I have also made it with the onion power and without, both are yummy!

snickerdoodles

They may have an unusual name, but these rich cinnamon-sugar cookies are great for the holidays or anytime you want a tasty cinnamon treat.

Prep Time: 40 min
Total Time: 50 min
Makes: 4 dozen cookies

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1 1/2	cups sugar
1/2	cup butter or margarine, softened
1/2	cup shortening
2	eggs
2 3/4	cups Gold Medal® all-purpose or unbleached flour
2	teaspoons cream of tartar
1	teaspoon baking soda
1/4	teaspoon salt
1/4	cup sugar
2	teaspoons ground cinnamon

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1.	Heat oven to 400ºF.
2.	Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3.	Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4.	Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Snowball Cake

Snowball Cake

1 pkg 2 layer devil's food cake mix

eggs, oil & water as package directed (at this altitude - in Fernley - I add 1 TBS of flour and reduce oil by 1 TBS)

1 pkg (8oz) Philadelphia Cream Cheese - softened

1 egg

2 TBS granulated sugar

1 pkg (3.4 oz) Jello Instant Vanilla Pudding

1/4 cup powered sugar

1 cup cold milk

2 cups thawed Cool Whip Whipped Topping

1 cup Baker's Angle Flake Coconut

Heat oven to 350

Prepare 2 1/2 qt ovenproof bowl (I used a casserole dish) with baking spray

Prepare cake batter as directed on package pour into prepared bowl (baking dish)

Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl (baking dish)

Bake 1hour and 5min (mine took 1hour 15min) or until a tooth pick inserted in the center of the cake comes out clean. Let cool in bowl (baking dish) for 10min. Loosen cake from bowl with knife; using potholders invert onto wire rack. Cool cake completely.

Beat dry pudding mix, powered sugar and milk in medium bowl with a whisk for 2 min. Stir in Cool Whip. Refrigerate until ready to frost cake.

Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated. (I removed about an hour before serving, just because I don't like cold cake.)

Summer Salad

Spinach
pear
candied pecans
bacon
Gorgonzola cheese

Red wine vinaigrette

Grilled Shrimp Caprese

Culinary Institute of Tuscany Grilled Shrimp Caprese
Prep Time:

1 hour, 30 minutes
Cook Time:

20 minutes
Serving Size:

Ingredients
Marinated Tomatoes:
1 1/2 lbs Roma tomatoes, cored* and cut into 1” pieces
20 medium fresh basil leaves, stems removed and cut into 1” pieces
2 Tbsp extra-virgin olive oil
1 Tbsp garlic, minced
1 tsp Italian seasoning
Salt to taste

2 Tbsp butter
1/2 cup white wine
11/2 cups heavy cream
1 cup Parmesan cheese, grated
1 lb capellini (angel hair) pasta, cooked according to package directions
2 cups mozzarella cheese, shredded
1 lb 26/30 or 21/25 shrimp, peeled and deveined

*Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Procedures
Preheat broiler.

1. COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
2. HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.
3. ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.
4. TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.
5. GRILL or SAUTE shrimp until internal temperature reaches 150°F and set aside.
6. PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.
7. TOP pasta with cooked shrimp and serve.

Tuscan Garlic Chicken

Culinary Institute of Tuscany
Prep Time:

15 minutes
Cook Time:

30 minutes
Serving Size:

Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated


Procedures
Pre-heat oven to 350ºF.

1. MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
3. PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
4. HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
5. COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Cherry, Vanilla, and Chocolate Icecream

• 2 cups heavy cream
• 1 cup milk
• Teaspoon lime juice
  
• 1 1/2 cups white sugar
• 1 1/2 tablespoons vanilla extract
  
• 3cups fresh cherries, pits removed and cut in 6ths
• Mini Chocolate chips
  

Prepare cherries and mix with about half a cup of sugar and lime juice. Combine remaining ingredients in ice cream maker. Add cherries and chocolate chips about half way through mixing process.

Black Bean and Corn Salad

1 can black beans drained

1 can corn drained (or frozen defrosted)

½ cup chopped red pepper

½ cup chopped fresh cilantro

6 green onions – chopped

3 T lime juice

2 T balsamic vinegar

½ tsp ground cumin

¼ tsp salt

Optional:

Chopped tomatoes

Happy Father's Day Dad! Almond Ice Cream

ALMOND ICE CREAM RECIPE

1/4 cup blanched almonds

2 cups milk

2/3 cup heavy cream

3 egg yolks

1/2 cup sugar

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil.

Remove from heat and reserve. In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon.

Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction.

Transfer to covered container and freeze until firm........

Frozen Yogurt Recipes

3 cups raspberries

2/3 cup sugar

1 tablespoon cornstarch

1 cup milk

1/4 cup corn syrup

1 cup plain yogurt

In food processor purée the raspberries for about 1 minute or until smooth. Strain and discard seeds. Set aside. Combine the sugar and cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1 minute, stirring constantly. Remove from the heat. Stir in raspberry purée and corn syrup. Let the mixture cool completely. Combine the raspberry mixture and yogurt in a bowl; stir well. Cover and chill 8 hours. Pour raspberry mixture into a ice cream machine. Freeze according to manufacturer's instructions.




3/4 cup sugar

2 teaspoons cornstarch

12 ounces evaporated lowfat milk

1 teaspoon vanilla

1 cup plain yogurt

2 ounces semisweet chocolate chips

In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; let the mixture in the refrigerator. Add the vanilla and yogurt. Refrigerate until the mixture is cold. Melt the chocolate. While the chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently. Freeze in a ice-cream maker according to manufacturer's directions.




1 teaspoon vanilla extract

2 1/4 cup milk

1/2 cup sugar

1 envelope gelatin

1/8 teaspoon salt

1 1/2 cup plain yogurt

1/4 cup corn syrup

Combine the milk, sugar, gelatin, and salt. Let stand 1 minute. Cook over low heat for 5 minutes or until the gelatin dissolves. Let the mixture cool completely. Stir in the vanilla extract, yogurt, and corn syrup. Pour into a bowl; cover and chill for 8 hours. Pour into a ice cream machine and freeze according to manufacturer's instructions.

Belgin Waffle

2 cups flour
1 tsp salt
8 eggs, separated
1/2 cup butter melted
1 tsp vanilla
2 cups milk

In a small bowl mix flour and salt, set aside. In a large bowl beat egg whites with electric mixer on high until stiff peaks form. In another bowl beat egg yolks with an electric mixer on high speed until thickened and lemon colored about 5 min. Stir in melted butter and vanilla

Alternatively add flour mixture and milk to yolk mixture, beating well after each adding. Fold in egg whites into yolk mixture. Prepare iron. Use about 1/4 to 1/3 cup mix per waffle bake 2 to 3 min or until steaming stops and waffle is golden brown.

Ice Cream Cones

2 eggs
3/4 cup sugar
1/4 cup butter
1 tsp vanilla
2 1/4 cups flour
1 cup milk
1 cup water

Blend well
Use about 1/3 cup per cone on an original Kingsley Ice Cream Cone Iron

Grilled Chicken Burgers Or Hambergers

Read entire thing before going to the grocery store!

Brush chicken breast with olive oil and dust with Seasoning salt. BBQ until cooked.

Or if using Hamburger patties - buy the half pound patties and just dust with seasoning salt.

Make Guacamole using an avocado, lime or lemon juice, salsa, salt & pepper, a little Parmesan cheese.

Cook up some peppered bacon.

On a kaiser burger bun assemble:

Mayonnaise
Lettuce
Guacamole
Bacon
Pepper Jack Cheese
Chicken Breast

So Yummy!

Cheesey Chicken Soup

2 - 3 chicken breast - cooked and shredded
Large onion - chopped
3 - 4 celery stalks - chopped
1 tomato - chopped
1 large can diced mild green chilies
2-3 cloves fresh garlic - smashed and chopped
2 tsp cumin
2 cans chicken broth
3 chicken bouillon cubes + 3 cups water
2 cans corn
2 cups grated cheese
1-2 cups cream
1-2 T Olive Oil

In a large pot on medium high heat, saute onions and celery in oil about 7 min until tender. Add garlic cook 1 more minute (don't let garlic brown). Add cumin. Stir over medium heat . This will smell up your kitchen. Add chicken, broth, bouillon and water. Bring to a boil and reduce heat to low, cover, reduce heat to low and simmer 5 - 10 min.

Stir in chilies, corn. Simmer about 5 min
Add cheese and stir till melted
Add cream
When warm stir in tomatoes

Serve hot!

I freeze half before I add cheese, cream and tomatoes.

Decadent! White Chocolate Lemon Cake

Ingredients for the cake:
8 oz (one stick) good quality unsalted butter
8 oz good quality white chocolate chips
1 cup all purpose flour
½ tsp salt
¼ tsp baking powder
1 ¼ cups sugar
2 large eggs
½ cup buttermilk
1 tsp vanilla
1 T fresh lemon juice
Lemon Zest from one lemon (heaping tsp)

Ingredients for the icing:
½ cup heavy whipping cream
4 oz good quality candy making white chocolate
1 T lemon juice
Lemon zest from one lemon (heaping teaspoon)
4 drops of yellow food coloring

Cake Directions:
Preheat oven to 350 degrees
Use cooking spray on a 9" round pan
Line bottom of pan with parchment paper and spray again

Wisk flour, baking power and salt together and set aside

In a medium saucepan bring approximately 2” of water to a boil
Place butter and cake chocolate in a large heatproof bowl – set over (not in) the hot water
Let set 10 minutes
Stir to combine (mixture should be creamy)
Let cool approximately 5 minutes

Wisk in sugar, vanilla, eggs, buttermilk, lemon zest and lemon juice in that order
Mix until well combined.
Fold in flour mixture until also well combined

Pour into prepared pan

Bake on center rack 45 to 60 minutes. Cake should pull slightly away from the sides of the pan and a toothpick inserted in the center should have just a few moist crumbs. Lest cool in pan for 5 minutes. Run a knife around edges and invert onto a serving platter to allow to cool completely.


Icing directions:
Place chocolate in pieces in a heat resistant bowl
In a small saucepan, bring ½ cup whipping cream to a boil over high heat; stir in lemon juice
Strain hot cream mixture over chocolate, add lemon zest – let stand approximately 5 minutes
Stir until very smooth.
Let cool until mixture fall in ribbons
Pour over center of cake
Use a spreader to spread to the edges of the cake and allow to dribble down the edges.

Peanut Butter Chocolate Chip Cookies

(Recipe from "Baking Illustrated")
Makes approx. 3 dozen

2 1/2 C. all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
16 Tbsp (2 sticks) unsalted butter, softened but still cool
1 C packed light brown sugar
1 C granulated sugar
1 C creamy peanut butter
2 large eggs
2 tsp vanilla extract
1 C dry-roasted salted peanuts, ground to resemble bread crumbs
1 1/2 C semi-sweet chocolate chips

Directions:

Adjust the oven rack to the middle position and preheat oven to 350 degrees. Line two large baking sheets with parchment paper, or spray with nonstick cooking spray.

Whisk the flour, baking soda, baking powder, and salt together in a medium mixing bowl and set aside. Either by hand, or with an electric mixer, beat the butter till creamy. Add the sugars; beat until fluffy, about 3 minutes with an electric mixer, stopping to scrape bowl as necessary. Beat in the peanut butter until fully incorporated, then the eggs, 1 at a time, then the vanilla. Gently stir the dry ingredients into the peanut butter mixture. Add the ground peanuts and chocolate chips and stir gently until just incorporated.

Working with a generous 2 tablespoons each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them 2 1/2 inches apart. Press each dough ball twice with a dinner fork to make a crisscross design.

Bake until the cookies are puffed and slightly brown around the edges but not on top, 10 to 12 minutes. (The cookies will not look fully baked). Cool the cookies on the baking sheets until set, about 4 minutes, then transfer to a wire rack to cool completely.

Store in a sealed container to keep cookies soft.

Make sure you have a big glass of milk with these cookies, you'll need it!

White Chocolate Cherry Cookies

Ingredients

• 1 stick(s) (8 Tbsp. unsalted) butter, softened
• 1 cup(s) (packed) brown sugar
• 1 cup(s) (granulated) sugar
• 2 large eggs
• 1 teaspoon(s) vanilla extract
• 3 cup(s) flour
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 2 tablespoon(s) milk
• 1 cup(s) (chopped) macadamia nuts
• 1/2 cup(s) (candied ) cherries, roughly chopped
• 1 1/2 cup(s) white chocolate chunks or chips

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Directions

• 1. Preheat oven to 375ºF. Grease a large cookie sheet and set aside.
• 2. In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla, and beat until just combined. Set aside.
• 3. Sift together flour, baking soda and salt in separate bowl. With mixer on low speed, add milk to the butter mixture, then add the flour mixture. Beat until just combined (batter should be stiff).
• 4. In another bowl, combine nuts, cherries and white chocolate chunks. Stir into batter with wooden spoon just until blended. Drop cookie dough by heaping tablespoons onto prepared cookie sheet, 2 inches apart. Bake 11 to 13 minutes, or until golden, then transfer cookies to wire rack to cool.

Honey Walnut Shrimp

"Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts"

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

INGREDIENTS

• 1 cup water
• 2/3 cup white sugar
• 1/2 cup walnuts
• 4 egg whites
• 2/3 cup mochiko (glutinous rice flour)
• 1/4 cup mayonnaise
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons honey
• 1 tablespoon canned sweetened condensed milk
• 1 cup vegetable oil for frying

DIRECTIONS
Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Mom's marshmellow sauce for fruit

Marshmallow
1 1/2 Tablespoons
Grated Orange Zest
2 Teaspoons Poppyseed

combine it all - mix it up - and serve!

Chocolate-Peppermint Cake

This is very decadent! Thanks to Martha Stewart's Food everyday Holiday Baking 2007 special collector's edition. I'm not a collector, nor am I a fan of Martha but some of the ideas that come from her staff are really great!

Ingredients:

8 tablespoons unsalted butter, cut into small pieces, plus more for pan

1 Cup all purpose flour, plus more for pan

1/2 teaspoon salt

1/4 teaspoon baking powder

8 oz.semisweet chocolate plus 4 oz. semisweet chocolate for frosting

1 1/4 Cups sugar

2 teaspoons vanilla extract

2 large eggs

1/2 cup low-fat buttermilk

1/2 cup heavy whipping cream

1/2 teaspoon peppermint extract

Whip Cream

crushed candy cane

Directions:

Preheat oven to 350 degrees.

Butter and flour an 8 inch round cake pan.

Line bottom with parchment or waxed paper.

Wisk together flour, salt and baking pwdr.

In a medium saucepan bring two inches of water to a boil.

Place butter and cake chocolate in a large heatproof bowl; set over/ not in water.

Turn off heat; Let stand until melted, 8 to 10 minutes.

Stir to combine.

Remove bowl; cool 5 min.

Whisk in sugar and vanilla, then eggs and buttermilk until combined. Fold in flour mixture until combined.

Pour batter into prepared pan.

Bake until cake pulls away from sides and a toothpick inserted in center has a few moist crumbs clinging to it, 45 minutes to 1 hour. Cool in pan 5 minutes. Run a knife around edge of cake; invert onto your serving platter and allow to cool completely.

Make icing by placing 4 oz. semisweet chocolate pieces in a medium bowl.

In a small saucepan , bring 1/2 cup whipping cream to a boil over high heat; stir in 1/2 teaspoon peppermint extract. Strain cream into chocolate. Let stand 5 minutes. Stir until smooth. Cool until mixture falls in ribbons and then poor over center of cake. Use a knife or spreader to spread to edges of cake and allow to dribble down the edges.

Cinnamon Popcorn

I had this at a Cookie Exchange I went to this year and absolutely loved it!

2 sticks butter
1 cup sugar
1/2 cup karo syrup
Boil together and then reduce to low for about 5 min
add 1 tsp vanilla
4 cups marshmallows
melt
add hot tamales or cin. bears (cut)
2 bags microwave popcorn
mix really well and EAT!!!!!

Cafe Rio Pork

1 pork roast
1 1/2 cans Coca-Cola Classic (3 cups)
1 cup sugar (I used 1/2 cup still good)
1 (7 oz) can chipotle chilies in adodo sauce (must be in adodo sauce)
1 heaping tsp. dry ground mustard
1 heaping tsp. cumin
1 tsp. minced garlic (I used fresh)

Place pork in crock pot and cook on LOW for 4 to 5 hours or until the pork pulls apart with a fork. Drain the pork. Drain the adodo sauce from the chilies, rinsing the can with some Coca-Cola to get all the adodo sauce. Mix the remaining ingredients together with the adodo sauce pour over pork in the crock. Continue to cook on LOW 3 to 4 more hours.

Variation: Dice 1/2 chipotle chilies, mix with ingredients add to mixture to pour over pork.

Yummy Cocomut Cookies

1 1/2 cups butter
2 cups sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
1 large egg
3 1/4/ cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3 -4 cups sweetened flaked dried coconut

In a large bowl with the mixer on medium beat butter, sugar, vanilla and almond extract until smooth. Beat in egg until well blended.

In a medium bowl mix flour, baking powder and salt. Add to butter mixture and beat on low speed for about 5 minutes until well blended. Should be a smooth homogeneous mass. Add coconut blend well.

Use a well greased cookie sheet place balls (approximately 1inch) of blend. cook at 350 for 15 minutes. Let cook on cookie sheet for 5 minutes then remove to rack.

Variations:
Add 1 Tablespoon orange zest and 1 1/2 cups dried cranberries

White Chocolate Chip Cookies

1 Cup butter softened
1 1/2 cups sugar
1 cup brown sugar, packed
2 eggs
1 1/2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1 tsp salt
2 cups (11oz bag) white chocolate chips
1 1/2 cup Macadamia nuts, chopped - optional

Preheat oven to 350. Cream butter and sugars until fluffy. Add vanilla and eggs, one at a time, and beat well. Blend in flour, baking soda and salt. Stir in chocolate chips and nuts. Drop by teaspoons onto ungreased cookie sheets. Bake for 10-12 minutes.

Almond Joy Candy

These are better than the ones you can purchase. And they are hard to stop eating until they are gone.

1 1/2 Cups butter
1 (14oz.) can sweetened condensed milk
2 tea vanilla extract
1 Lb. (5 1/3 Cups) sweetened shredded coconut
2 Cups chopped almonds
2 Cups (12oz.) milk or semisweet chocolate chips
1 Tablespoon vegetable shortening

Line a 13X9X2 inch baking pan/dish with lightly buttered waxed paper or foil. Set aside. Melt butter in a large saucepan, add milk and vanilla, mixing well. Stir in coconut and almonds and mix well. Press into prepared pan and refrigerate until firm. Invert pan, peel off paper and cut candy into small squares. Melt chocolate and shortening in a double boiler over simmering water; dip candy pieces in chocolate. Place on wax paper lined pan. Let cool at room temperature. Store tightly covered at room temperature.

If using dipping chocolate use in place of chocolate and shortening.