Fresh Fruit Tart

Sweet Tart Crust:
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup butter, softened
1/3 cup sugar
1 large egg plus 1 egg yolk, lightly beaten

In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Line the bottom of a 9-10 inch tart pan or torte pan with parchment paper. . Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.

Meanwhile, preheat oven to 400 degrees F and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F and continue to bake the crust for about 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days or frozen.

*you can brush the cooled tart with apricot jelly and let it dry, which will seal the crust and prevent it from getting soggy. Its a useful thing to do if you know the tart will not be eaten right away. I don't always do this, and it doesn't get really soggy if you eat the tart the same day you make it.

Cream Filling:
4 oz cream cheese, softened
1 cup powdered sugar
1/4 cup heavy cream
2 TBS sour cream
1/8 tsp salt
1 tsp vanilla or lemon extract

In an electric stand mixer, beat cream cheese & powdered sugar until smooth, add remaining ingredients and whip on highest setting for 3-5 min. Spread evenly over crust.

Top tart with sliced strawberries, raspberries, blackberries, blueberries, mandarin oranges, kiwi, and/or any other favorite fruits.

**if you don't like the cream cheese filling, you can use a
traditional pastry cream, but it requires a little more work and must be cooked & cooled before you can use it.

Snickers Cake

This is Snickers heaven on a plate...

CAKE:

1 package chocolate fudge cake mix
1 sm package instant chocolate pudding mix
4 eggs
1 cup sour cream
3/4 cup water
1/4 cup canola oil
4 ounces semisweet chocolate, melted
Beat together on medium for 2 minutes. Transfer to two 8-in. round baking pans lined with parchment paper. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
*Cake is best if you cool completely, wrap in foil, and freeze overnight before frosting. It's easier to frost while frozen, and turns out extra moist :)


FROSTING:
1 1/2 cups soft butter
2 cups creamy peanut butter
4 1/2 cups powdered sugar
3/4 cup heavy cream
1/4 tsp salt
Beat together on high speed 5 minutes, until very fluffy, SLOWLY adding powdered sugar and drizzling in cream last .


GARNISHES:
Mini Snickers; 7 whole, 10 chopped
1/2 cup chopped peanuts
Soft Caramel sauce*
Chocolate Ganache**


ASSEMBLY:
Frost bottom layer and bottom of top layer but keep them separate. (Put the bottom layer on the cake plate you're using and flip top layer upside down on a separate plate and frost ONLY the bottom of it.)
Drizzle some of the carmel & ganache, and sprinkle 1/2 of the peanuts, and 1/2 of the chopped Snickers on the top of the bottom layer, but don't get any on the sides. Turn top layer right-side-up and place on top of bottom layer so that the filling is between two layers of frosting. Frost cake generously and smooth the top and sides as much as possible. Drizzle more caramel & ganache over the top and off the sides of the frosted cake. Sprinkle with chopped peanuts & chopped Snickers. Pipe 6 tufts of frosting around the edges and one more in the middle. Top each with a whole mini Snickers bar.


*Caramel Sauce:
6 oz caramels, unwrapped
1/3 c heavy cream
Heat on low just until melty, whisk until smooth


**Ganache:
2 ounces semisweet chocolate, chopped
1/4 cup heavy whipping cream
Heat on low just until melty, whisk until smooth



Key Lime Pie

I like to make this and put it in ramekins for fun little mini pies. It's a very elegant dessert when topped with whipped cream and twisted lime slices. Enjoy!

1 Pre-baked Pie Shell or Graham Cracker pie crust

2 cans Sweetened Condensed Milk

3/4 cup Sour Cream

1/4 tsp Salt

1/2 tsp Vanilla

3/4 cup {Key} Lime Juice

1 TBS Grated Lime Zest

Preheat oven to 350 degrees. Combine condensed milk, sour cream, salt, vanilla, lime juice, and lime zest. Beat well. Pour into pie shell or 4 ramekins with pie crust or graham cracker crust pressed into the bottom. Bake for 11-12 minutes, do NOT brown on top. Chill for at least 3 hours before serving.

{Kings} Hawaiian Dinner Rolls

 Yum. That's really all that needs to be said about these rolls. Going to a potluck or having friends over and looking for a crowd pleaser? THIS recipe is the one! I promise.

Ingredients:

2 cups pineapple juice, warmed

2/3 cup sugar

1 tsp salt

2 TBS yeast

3 eggs

1/2 cup butter, melted

1 tsp vanilla

7 {ish} cups flour

Dissolve yeast in warm pineapple juice and sugar, let stand 5 minutes until yeast begins to get fluffy. Add salt, eggs, vanilla, butter, and 2 cups of flour. Beat well. Let stand 5-10 minutes. Slowly add remaining flour until a soft dough forms (in an electric mixer add flour until dough pulls away from sides). You may need a little more or less flour depending on your elevation & humidity. Knead for 4-6 minutes until dough is smooth and elastic. Cover and let rise in a warm place for 60-90 min. Punch down. Divide into 24 pieces. Roll balls in your palm on the countertop. Place on buttered cookie sheet (I can fit all 24 on one pan). Cover with oiled plastic wrap and a warm towel. Allow to rise for another 45-60 min. Bake at 350 for 25-30 min, or until golden on top. Remove from oven and brush with butter.

Carrot & Coriander Soup

This soup is full of flavor with a spicy kick that is just delightful! Lovely on a chilly night with some fresh crusty bread. I discovered this little gem while living in England and it is a definite favorite.

Ingredients:
2 TBS butter
1 large onion, chopped
4 stalks celery, chopped
2 tsp ground cumin
1 TBS minced garlic*
1 TBS minced ginger*
1 red chili, deseeded & finely chopped OR 2 tsp red pepper flakes
2 lbs carrots, peeled & sliced
6 cups chicken stock
1 bunch fresh coriander (cilantro), divided into stalks and leaves and finely chopped
1 cup heavy cream

Sauté onions and celery in butter until onions are translucent. Add the cumin, garlic, ginger, and chili pepper to the pan and cook, stirring constantly, for about one minute. Add the carrots and chopped coriander stalks to the pan and pour in enough chicken stock to cover vegetables. Cover and bring to a boil, simmer for about 20-25 minutes until the carrots are tender. Transfer to a blender or food processor and puree. You may need to do this in shifts as there will be too much to do it all at once. Stir in the chopped coriander leaves and cream. Salt and pepper to taste, garnish with a few leaves on top.

*I use the garlic & ginger in jars found in the produce section, but you can use fresh if you like.

Linguini with Spicy Red Cream Sauce

This is one of my most favorite pasta recipes. Seriously, this one is RESTAURANT good. It's a little bit spicy (and can be more or less spicy) and just plain delicious. And the best part: it takes 15 minutes to make!


Ingredients:

1 box of linguine
2 cans diced tomatoes (I like the "roasted" ones)
4 1/2 cups water
6 chicken or vegetable bullion cubes
1 onion, chopped
2-3 TBS garlic
1 TBS oregano
1 TBS basil
1/4 cup olive oil
1-2 tsp red pepper flakes (I usually use 1 tsp because I have kids who are sensitive to spicy things and they have never complained that it was too spicy)

Put it ALL ingredients in a large pot, bring to a boil, cook for 12 min, then add 1 cup heavy cream* (Do NOT drain pasta)
Serve topped with Parmesan cheese

*You may use a can of evaporated milk in lieu of heavy cream; if you are using canned milk, add it to the pot half-way through the cooking time instead of adding it at the end.

Banana Oatmeal Cookies

These cookies are really yummy! They have that delightful flavor of your momma's banana cookies, but the oatmeal gives them some texture and keeps them from falling apart.

 

Banana Oatmeal Cookies

3 cups whole wheat flour

1 cup sugar

1 cup packed brown sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 sticks butter, softened (1 1/2 c)

2 eggs

4 bananas

3 1/2 cups oats

2 cups semi-sweet chocolate chips

1 cup walnuts, chopped (optional)

Directions:

Preheat oven to 375 degrees.

Mix together the flour, sugar, salt, baking soda, cinnamon, and nutmeg.

Beat in softened butter until the mixture is crumbly.

Add eggs, bananas, and quick oats to bowl and beat until fluffy.

Add chocolate chips and walnuts.

Spoon onto cookie sheets lined with parchment paper.

Bake for 13-15 minutes, then place on a rack to cool.

Gooey Five Cheese Macaroni

Best Mac & Cheese EVER

*1 lb macaroni noodles

* 3/4 c butter

* 2 cans evaporated milk OR  3 c milk + 1/4 c flour

* 1 cup EACH shredded: (plus a little extra for the top)

Swiss cheese

Monterey Jack

Mozzarella

Fresh Parmesan 

Extra sharp cheddar 

* 4 egg yolks, lightly beaten

* 1-2 teaspoons garlic powder

*1 tsp salt

* 1/4 teaspoon fresh ground pepper

* 1/4 teaspoon nutmeg, DON'T leave this out! 

*3 TBS dried onion flakes 

*1 TBS dried parsley

 

Boil noodles according to package directions minus 1-2 minutes of cooking time. They should be slightly firm but not hard. Drain, & set aside. In a large saucepan melt butter over med-low heat. Stir in milk, cheeses, egg yolks, salt, pepper, onion, garlic, parsley, and nutmeg. Cook and stir over med-low heat until it is almost to a boil...DO NOT LET IT BOIL! Fill 9x13 pan with cooked noodles. Pour sauce over noodles and top with a little extra cheese. Bake at 425 for 15-20 min or until bubbly and golden on top. 

NOTE: If your family likes spicy, you can add dried crushed red pepper to the sauce :)

Crock Pot Teriyaki Chicken

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice


Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken in tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.

Homemade Spaghetti Sauce

Fresh Spaghetti Sauce
    *saute in olive oil fresh garlic & caramelize onion before adding meat*
1 lb hamburger browned in a pot
1 yellow onion
add:
2 cans of stewed tomatoes or diced tomatoes and 1 can tomato sauce
or
8-10 fresh tomatoes (boil & peel the skins and then I pureed the tomato's in my vitamix) plus 1 can tomato paste
4-5 cubes bouillon ( beef is best, I used Better than Bouillon) 
about 1 tablespoon salt
garlic (4 cloves)
dash of lemon juice (couple of tablespoons)
sugar or stevia (a couple tablespoons)
Italian seasoning (thyme, garlic, marjoram, onion, rosemary, oregano, basil, savory and sage) 
(McCormick Tuscan Italian seasoning) a couple of tablespoons and maybe more

bring to a boil, cover when its the right thickness cover and simmer. 
To keep it HCG friendly- I make sure to use Stevia in place of sugar, and I just leave out the noodles. 

Pumpkin Chocolate Chip Muffins

Yield: about 18 muffins

Ingredients:

1. 1 15 oz can 100% pumpkin            
2. 1 teaspoon ground cinnamon           
3. 1 teaspoon pumpkin pie spice           
4. 1 cups dark brown sugar                
5. 1/2 cup oil (i used olive oil)             
6. 2 large eggs                                    
7. 2 cups flour, i used whole wheat      
8. 2 teaspoons baking powder            
9. 1/4 teaspoon baking soda               
10. 1/2 teaspoon salt                           
11. 1 cup mini chocolate chips             
12. Chopped pecans, optional             

       Directions:  

1. Heat oven to 425 degrees.  Spray muffin pans with cooking spray or line with paper cups.
2. Bring pumpkin, cinnamon and pumpkin pie spice to a simmer in a medium saucepan, stirring occasionally, until puree is heated through and thickens, about 5 minutes. pour into a mixing bowl and allow to cool for a couple minutes. Whisk in brown sugar and oil, then slowly whisk in eggs.
3. In a separate bowl whisk flour, baking powder, baking soda and salt.  Whisk flour mixture into pumpkin mixture until just combined.  Stir in chocolate chips and pecans if desired.
4. Divide batter among muffin cups and bake until golden brown and cooked through, about 10 minutes for MINI muffins and 13 minutes for regular sized muffins. 

Veyo Pool's Famous Corn Dogs

Best. Corn dogs. Ever.

Ingredients:	1 c. cornmeal 1/4 c. sugar 1 1/2 c. milk or buttermilk 3/4 Tbsp Oil 1 egg 1 3/4 c. flour 1 Tbsp. baking powder pinch salt squeeze of honey
Directions:	Heat a pot of oil to about 375 degrees. Combine the dry ingredients in a bowl, adding the milk, oil and honey last. Add the milk just until you have the same consistency as a think pancake batter, the add oil and honey. Pour the batter into a tall drinking glass. Insert a stick (disposable skewers or chopsticks) into the hot dog, pat it dry, then roll into the batter. Immediately place in the hot oil and turn as necessary to brown all sides. It will only take a few minutes to cook until the cornbread is deep golden brown. Remove and drain on paper towels.
	Personal Notes: If you have trouble getting your batter to stick, dip the battered dog into the hot oil for just a couple of seconds to set a thin layer of batter. Allow it to cool a bit then re-batter it. The second layer will stick much better. You can also do mini corn-dog bites.

Luscious Lip Gloss!

This is really nice, creamy Lip Gloss!! It turned out awesome and we had a blast making it. You can use any flavors or colors, or any combination. We made chocolate peppermint, raspberry vanilla, coconut raspberry, and root beer. Lots of possibilities!

3 TBS Petroleum Jelly
1 TBS grated beeswax
6 candy melts or 2-3 TBS chocolate chips
1 tsp almond oil
Extract flavors, oils, and/or food color

Melt petroleum jelly and beeswax together (I did it in the microwave). Add melts or chocolate & almond oil. Mix until smooth, heat a little more if necessary but be careful not to burn the melts. Add the food color a little at a time until desired hue. Add flavors, starting with a 1/2 tsp or 10 drops and add more as necessary (don't add too much at once! Its easy to add more but impossible to take it out!) Cool and spoon into ziploc bags. Cut the corner of the bag and squeeze into containers. Tap on the countertop until the gloss settles. Refrigerate until firm.

Chewy Granola Bars!

Chewy Granola Bars

Ingredients:
  * 1 stick butter
  * 1/2 cup packed brown sugar
  * 1/2 cup honey
  * 4 cups oats
  * 2 cups Rice Krispies cereal

Directions:
  * Line a 9x13 in baking pan with foil or parchment.  lightly spray if using foil. 
  * Combine butter, honey, and brown sugar in a large sauce pan over medium heat. stir until butter is melted.
  * Bring Mixture to a boil, then lower the heat medium-low and simmer until the sugar is dissolved, about 2 minutes.  Remove saucepan from heat.
  * Add Oats and Rice Cereal to the saucepan and stir until evenly coated.
  * Spread mixture into a the prepared 9x13 pan and press firmly with a spatula to evenly fill.
  * After they have cooled completely, cut into bars.

French Toasted Pancakes

So this is pretty much AMAZING!!! Thanks Sara Stamm for the idea :) It came about because her house was divided as to wether the meal would be panckes or french toast... so here is a delightful compromise! They look a little funky, but please don't let that stop you! These are truly magnificent!

Cassie's Pancakes:
1 qt buttermilk (or milk soured with lemon juice)
1/4 cup oil
4 eggs
3 cups whole wheat flour
2 tsp baking soda
2 tsp baking powder
2-3 TBS sugar
1/2 tsp salt

Mix well, batter will be thin. Pour onto hot skillet and cook both sides until golden brown.

To French Toast them:
6 eggs
1/4 cup milk
1 tsp vanilla
1 TBS sugar
1/2 tsp cinnamon (or more if you like it)
dash or two of nutmeg

Whip well. Dip pancakes and fry on a hot skillet, lightly browning both sides. Then savor the DELICIOUSNESS!!!

Chewy, Gooey Chex Mix

*1 cup Butter
*1 cup Karo Syrup
*1 cup Sugar
*6 cups Rice Chex
*6 cups Honey Nut Chex, or any kind really
*1 cup Slivered Almonds -or-
*1 cup Cashew halves
*1 cup coconut

Stir butter, Karo syrup and sugar in a pan and bring it to a boil for 3 to 4 minutes.  Meanwhile mix together cereal, nuts and coconut in a large bowl.  Pour sugar/butter mixture over the cereal mix, and mix well.  Spread out on a sheet of wax paper and allow to cool.

* recipe is from my Mother-in-Law, Linda McLean

Perfect Pumpkin Waffles

1/4 cup dark brown sugar
3 TBS cornstarch
1 1/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 TBS pumpkin pie spice2 large eggs, separated
1 cup buttermilk
1 cup canned pumpkin
4 TBS butter, melted and warm

Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend. In a separate bowl, combine pumpkin, milk, & egg yolks. Whisk in melted butter. Whisk to blend and set aside. In another bowl, whip egg whites with a hand mixer on high until stiff peaks form. Set aside.
Add the pumpkin mixture to the dry ingredients, and mix them together until just combined.Gently fold in egg whites. Mixture will be very thick. Cook in a waffle maker. ENJOY!!!

Pumpkin Chocolate Chip Cookies

1 cup butter, softened
1 1/2 cups white sugar
1 1/2 cups dark brown sugar
2 cups pumpkin
2 eggs
5 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons vanilla
1 tablespoon pumpkin pie spice*
12 oz chocolate chips

Cream butter & sugar, beat in eggs, vanilla & pumpkin. Sift together dry ingredients and mix in. Dough will be thick & very sticky. Stir in chocolate chips. Drop onto greased cookie sheets and bake at 375 for 12-15 minutes.

*If you don't have pumpkin pie spice, substitute:

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

3/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Pumpkin Cake Roll

Cake:

3/4 cup flour

1 tablespoon pumpkin pie spice*

6 eggs, separated

1/3 cup white sugar

1/3 cup dark brown sugar

2/3 cup canned pumpkin

1/4 teaspoon salt

Powdered sugar

Fillng:

1 pkg (8oz) cream cheese

3/4 cup powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup heavy whipping cream, whipped

Preheat oven to 375 degrees. Line a greased 10x15 baking sheet with waxed or parchment paper, grease the paper. Beat egg yolks, white sugar, and brown sugar until very thick, about 3 minutes. Add pumpkin and mix on low speed until combined. In a separate bowl, combine flour and pumpkin pie spice. Add to egg mixture, mixing on low until combined, set aside. In a separate large bowl, beat the egg whites and salt until stiff, but not dry. Fold into the cake batter, mixing gently with a rubber spatula until most of the white streaks are gone.

Spread the batter into the prepared baking sheet. Bake for 15-18 minutes, until cake springs back when touched or toothpick comes out clean. Remove from oven and cool for 3-5 minutes. Dust generously with powdered sugar. Turn cake onto a kitchen towel. Fold the towel over a short edge and roll up. Cool completely, seam side down.

For filling, beat cream cheese, powdered sugar, vanilla, and salt until smooth. Gently fold in whipped cream. Unroll cake, spread filling evenly over cake. Roll up, place seam side down on aluminum foil, wrap tightly. Chill in freezer 2-4 hours. Remove from freezer 20-30 minutes before serving. Place seam side down on a platter and dust with powdered sugar. Slice and serve.

*If you don't have pumpkin pie spice, substitute:

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

3/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Coconut Crusted Halibut

1 pkg (14oz) flaked sweetened coconut

1 cup panko bread crumbs (plain bread crumbs will work)

1 1/2 cups flour (I use whole wheat)

2 teaspoons ground ginger

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

6 eggs

2-3 lbs halibut, cut into small chunks

2 quarts cooking oil

In a medium bowl, combine coconut & bread crumbs. In a second medium bowl, beat eggs. In a third meduim bowl, combine flour & spices.

Heat oil in a large pot to 375 degrees (high-medium temp). Coat halibut pieces first in the flour mixture, then dip and coat in egg, and then toss in coconut. Fry in oil until golden brown. Drain on paper towels or newspaper. Skim oil occasionally to remove excess coconut as it will burn.