Spicy Grilled Chicken

(Courtesy of Recipe.com)

Ingredients:
3/4 c. picante sauce
3/4 c. barbecue sauce
2 lb. chicken parts, skin removed
1 c. uncooked regular long-grain white rice
2 green onions, sliced (about 1/4 c.)
Orange slices (optional)
Fresh thyme leaves (optional)

Directions:
Stir the picante sauce and barbecue sauce in a small bowl.  Reserve 3/4 c. for the rice.

Lightly oil the grill rack and heat the grill to medium.  Grill the chicken for 20 minutes.  Brush the chicken with the remaining picante sauce mixture.  Grill for 20 minutes or until the chicken is cooked through, turning and brushing often with the picante sauce mixture.  Discard the remaining picante sauce mixture.

Cook the rice according to the package directions without salt.  Stir in the reserved 3/4 c. picante sauce mixture and the onions.  Serve the rice with the chicken.  Garnish with the orange slices and thyme, if desired. 

Chewy Energy Bars

(Courtesy of Taste of Home)

Ingredients:
2 1/2 c. crisp rice cereal
2 c. old-fashioned oats
1/4 c. toasted wheat germ
1 c. corn syrup
1 c. peanut butter
1/2 c. packed brown sugar
1 tsp. vanilla extract
Directions:
In a large bowl, combine the cereal, oats and wheat germ. In a small saucepan, combine the corn syrup, peanut butter and brown sugar. Cook over medium heat until peanut butter is melted, stirring occasionally. Remove from the heat. Stir in vanilla. Pour over cereal mixture; mix well.

Transfer to a greased 9 inch square pan. Gently press cereal mixture evenly into pan. Cool completely. Cut into bars.

Grilled Chicken with Chipotle-Orange Glaze

Ingredients:
1 Tbsp. orange juice concentrate, thawed
1 1/2 tsp. finely chopped chipotle chiles in adobo sauce
1 1/2 tsp. balsamic vinegar
1 tsp. molasses
1/2 tsp. Dijon mustard
2 boneless, skinless chicken breasts, trimmed of fat
1/8 tsp. salt

Directions:
Preheat grill or broiler to high.  Lightly oil the rack.

Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.

Sprinkle chicken with salt.  Grill or broil the chicken for 2 minutes.  Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more.  Turn the chicken again, brush with the glaze and cook until no longer pink in the middle (2-5 minutes).

Ham and Cheese Pizza Snacks

(Courtesy of Taste of Home)

Ingredients:
1 c. (4 oz.) shredded Colby cheese
1/2 c. diced deli ham
1/2 c. mayonnaise
4 bacon strips, cooked and crumbled
6 miniature bagels, split

Directions:
In a small bowl, combine the first four ingredients. Spread over bagels. Place on an ungreased baking sheet.

Broil 4-6 in. from the heat for 2-4 minutes or until lightly browned and bubbly.

Breaded Fish Sandwiches

(Courtesy of Taste of Home)

Ingredients:
1/2 c. dry bread crumbs
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/4 tsp. lemon-pepper seasoning
4 halibut or cod fillets (6 oz. each)
4 whole wheat hamburger buns, split
1 c. shredded lettuce
1/4 c. shredded carrots
1 Tbsp. grated onion, optional

SAUCE:
1/4 c. plain yogurt
1 Tbsp. lemon juice
1/2 tsp. dill weed
1/4 tsp. garlic powder
1/4 tsp. grated lemon peel
1/4 tsp. prepared horseradish

Directions:
In a shallow bowl, combine the first five ingredients. Coat fillets with bread crumb mixture.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.

Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted.

Meanwhile, in a small bowl, combine the lettuce, carrots and onion if desired; set aside. In another small bowl, combine the sauce ingredients; spread over bun bottoms. Top with halibut and vegetable mixture; replace bun tops.

Chicken in Wine Sauce

Ingredients:
4 medium red-skin potatoes, quartered
4 medium carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1-inch pieces
1 small onion, sliced
3 lbs. chicken thighs or drumsticks, skinned
1 Tbsp. snipped fresh parsley
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. black pepper
1 clove garlic, minced
1 cup chicken broth
1/2 cup dry white wine
3 Tbsp. butter or margarine
3 Tbsp. all-purpose flour
Snipped fresh thyme (optional)
Directions:
In a 5- or 6-quart slow cooker place potatoes, carrots, celery, and onion. Place chicken pieces on top of vegetables. Sprinkle with parsley, salt, rosemary, thyme, pepper, and garlic; add broth and wine.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Using a slotted spoon, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.

For gravy, skim fat from cooking juices; strain juices. In a large saucepan melt butter. Stir in flour and cook for 1 minute. Add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. If desired, sprinkle chicken and vegetables with snipped thyme. Pass gravy with the chicken and vegetables. Makes 6 (3 1/2 ounces cooked meat, 1/3 cup gravy, and 3/4 cup vegetables servings.

Chocolate Chip Cookie Dough Egg Rolls

(Courtesy of Bonnie Tiedt)

Ingredients:
1 stick butter
1/2 c. brown sugar
1/2 c. white sugar
1/8 c. water (or for more rich recipe, can substitute 2 eggs here)
1 tsp. vanilla extract
1 tsp. salt
1 1/8 c. flour
1/2 c. chocolate chips
24 egg roll wrappers, thawed
1/2 gallon vegetable oil, for frying

Directions:
Blend the butter and sugars in a mixer on low speed until it is light and fluffy.  Add the water, vanilla and salt; mix until well-blended.  Add the flour a little at a time.  Blend the flour in completely.  Mix in the chocolate chips.

Put a scoop of filling near one corner of the egg roll wrap.  Flatten the dough a bit and fold 1/3 of the wrapper over it.  Roll the egg roll toward the middle.  Moisten with a bit of water and fold each side towards the middle to make an envelope.  Finish rolling.  Moisten end-flap with a small amount of water and seal the egg roll.

Heat oil to 350 degrees.  Drop the egg rolls gently and fry in batches for about 2 minutes.  Remove from oil and drain on paper towels. 

Optional: Serve with vanilal ice cream and drizzle with chocolate sauce

(From Bluephies New American Cooking Cookbook)

Rocky Road Popcorn

(Courtesy of Food Network)

Ingredients:
1 (3.5 oz.) pkg. natural microwave popcorn (not the buttered kind), popped
1 c. mini or regular chocolate chips
2 c. mini marshmallows
1 c. salted peanuts, optional

While the popcorn is still hot, dump into a large bowl and add the chocolate chips and marshmallows.

Return popcorn to the microwave.  Cook on high until the chips and marshmallows get gooey, about 1 minute.  Add the peanuts (if desired), and toss with a spoon until all the popcorn is coated.  Cool until the chocolate hardens (about 20 minutes).  Transfer to a sealed container to store.

Sweet and Spicy Popcorn

(Courtesy of Food Network)

Ingredients:
2 Tbsp. dark brown sugar
1 Tbsp. unsalted butter
1/2 tsp. chili powder
1 (3.5 oz.) package natural popcorn (not the buttered kind), popped

Put the sugar, butter and chili powder in a microwave-safe bowl; microwave on medium until the butter melts (about 1 minute).  Stir to dissolve sugar.  Drizzle over freshly popped popcorn; and toss to evenly coat.  Cool.  Transfer to a sealed container to store.

Cheesy Popcorn

(Courtesy of Food Network)

Ingredients:
1 (3.5 oz.) package natural microwave popcorn (not the buttered kind)
1 Tbsp. extra virgin olive oil
2 Tbsp. freshly grated Parmesan cheese
Kosher salt

Directions:
Pop the popcorn according to package instructions.  While hot, carefully open the package and dump into a large bowl.  Drizzle oil over the popcorn and toss the popcorn with your hands to coat.  Add the cheese and toss again.  Season, to taste, with salt.  Transfer to a sealed container to store.

Steak with Blue Cheese Butter and Celery Salad

Ingredients:
1/2 small red onion, thinly sliced
4 (6 to 7 oz.) top blade steaks
Kosher salt and freshly ground pepper
2 tbsp. Worcestershire sauce
1 tbsp. hot sauce
2 tbsp. unsalted butter, softened
3 tbsp. crumbled blue cheese
3 tbsp. chopped fresh parsley
4 stalks celery, thinly sliced
1 tbsp. plus 2 teaspoons extra-virgin olive oil
1 lemon

Directions:
Soak the onion slices in a bowl of cold water, about 10 minutes. Pierce the steaks with a fork and season with salt and pepper. Mix the Worcestershire and hot sauce in a baking dish, add the steaks and turn to coat; set aside while you prepare the butter and salad.

Mash the butter, blue cheese and 1 tablespoon parsley in a small bowl and season with salt and pepper. Drain the onion and pat dry, then toss with the celery, 1 tablespoon olive oil and the remaining 2 tablespoons parsley in another bowl. Grate the zest from half of the lemon into the celery mixture and squeeze in all of the juice. Season with salt and pepper and toss.

Heat a large cast-iron skillet over high heat, then add the remaining 2 teaspoons olive oil and cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.Top with the blue-cheese butter and serve with the celery salad.

Long Island

Ingredients:
1 part vodka
1 part tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash coke

Directions:
Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.

Italian Spaghetti Bake

*This recipe makes a casserole for now and one to freeze for a later date*

Ingredients:
2 pkgs. (one 16 oz. and one 8 oz.) spaghetti
1 1/2 lbs. ground beef
1 large green pepper, chopped
1 medium onion, chopped
2 cans (15 oz. each) tomato sauce
1 pkg. (8 oz.) sliced pepperoni
1 can (8 oz.) mushroom stems and pieces, drained
1 can (3.8 oz.) sliced ripe olives, drained
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. garlic salt
1/4 tsp. pepper
4 c. (16 oz.) shredded part-skim mozzarella cheese
1/2 c. grated Parmesan cheese
Directions:
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, mushrooms, olives and seasonings. Drain spaghetti.
Spoon 1 cup meat mixture into each of two greased 9x13 baking dishes. Layer with spaghetti and remaining meat mixture. Sprinkle with cheeses.
Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350 degrees for 20-25 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

Braised Brisket with Red Wine and Rosemary

(Courtesy of Redbook)

Ingredients:
1 1/2 Tbsp. smoked sweet paprika
1 tsp. kosher salt
1 tsp. ground pepper
1 (4 1/2) lb. first-cut beef brisket, most of the fat trimmed off
3 Tbsp. olive oil
1 large Spanish onion, diced (2 cups)
2 carrots, cut into 1/2 inch slices
3 ribs celery with leaves, cut into 1/2 inch slices
8 garlic cloves, smashed, peeled
2 c. dry red wine
1 can (14 1/2 oz.) fire-roasted diced tomatoes, undrained
1 c. reduced-sodium beef stock
4 large sprigs fresh rosemary

Directions:
Heat oven to 300 degrees.  Mix together paprika, salt and pepper; rub mixture all over the brisket.  Heat oil in a large deep skillet over high heat until it ripples.  Add brisket and sear all sides until well-browned, about 8 minutes.  Remove meat to a plate.

Add onions, carrots, celery and garlic to skillet.  Reduce heat to medium; saute 5 minutes.  Add wine and boil for 3 minutes on high heat.  Stir in tomatoes and stock; boil 5 more minutes.  Pour into a 16 x 12 roasting pan; add rosemary.

Place brisket on top of vegetables and cover pan tightly with aluminum foil.  Braise in oven for 3 1/2 hours or until meat is fork-tender.

Remove meat to a cutting board; cover with foil to rest.  Strain pan juices and vegetables into a saucepan, pressing down vegetables.  Discard vegetables.  Skim excess fat and bring juices to a boil.  Boil until reduced to 2 cups, about 8 minutes.

Slice brisket across the grain and serve with gravy.  Wrap leftovers and refrigerate for weeknight meals.  Side ideas; buttermilk mashed potatoes and broccoli.

Scrambled Egg Poppers

Ingredients:
2 loaves (1 lb. each) frozen whole wheat bread dough, thawed
8 eggs
1/2 c. fat-free milk
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. bacon bits, divided
1/2 c. shredded cheddar cheese

Directions:
Divide each loaf into eight pieces. Roll into balls. Place in muffin cups coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until golden brown.
Meanwhile, in a large bowl, whisk the eggs, milk, salt and pepper; stir in 1/4 cup bacon bits. Coat a large nonstick skillet with cooking spray and place over medium heat. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, remove from the heat.
Using a melon baller, scoop out the center of each roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Spoon 3 tablespoons cooked egg mixture into each roll. Top with remaining bacon bits and sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted.

Watermelon Margaritas

Ingredients:
2 c. diced, seeded watermelon, frozen
3/4 c. tequila
1/3 c. triple sec (orange flavored liqueur)
1 Tbsp. sugar
2 Tbsp. lime juice
2 c. crushed ice
Granulated sugar (optional)
Lime slices (optional)
Orange slices (optional)

Directions:
Place frozen watermelon, tequila, triple sec, sugar and lime juice in a blender; process until smooth.  Add ice; process until smooth.  Serve in glasses rimmed with sugar, and garnish with lime and orange slices if desired.

Magic Bars

Ingredients:
1/2 c. butter or margarine, melted
1 1/2 c. graham cracker crumbs
1 (14 oz.) can EAGLE BRAND® Sweetened Condensed Milk
2 c. semisweet chocolate morsels
1 1/3 c. flaked coconut
1 c. chopped nuts

Directions:
Heat oven to 350 degrees (325 degrees for glass dish). Coat 9x13 inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Variations:
7-Layer Magic Cookie Bars: Substitute 1 c. (6 oz.) butterscotch flavored chips for 1 cup semi-sweet chocolate chips and proceed as directed above.  Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.

Magic Peanut Cookie Bars: Substitute 2 c. (about 3/4 lb.) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.

Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.

Rhubarb Delight

Ingredients:
3 c. diced rhubarb
1 Tbsp. flour
1/2 c. sugar
1 tsp. cinnamon
1/8 tsp. salt
6 Tbsp. butter
6 Tbsp. flour
1/2 c. brown sugar
1/2 c. quick oatmeal


Directions:
Spread first 5 ingredients in a buttered 10 x 6 baking dish.  Mix last 4 ingredients and sprinkle over first mixture.  Bake at 350 degrees about 40 minutes until lightly brown.

Pizza Snacks

Ingredients:
1 tube refrigerated biscuits
1 small can tomato sauce
1 pkg. smoky links
Oregano
Mozzarella cheese


Directions:
Preheat oven to 425.  Flatten out biscuits into thin round little circles.  Spread tomato sauce over the dough.  Sprinkle lightly with oregano.  Put slices of smoky links on next, and finally, add cheese (as much as desired).  Bake in oven for approximately 10 minutes.


Note~  You may add anything else you would like to these pizzas (olives, mushrooms, browned hamburger, onions, pepperoni etc.)

Oreo Stuffed Chocolate Chip Cookies

Ingredients:

2 sticks (1 c.) softened butter
3/4 c. packed light brown sugar
1 c. granulated sugar
2 large eggs
1 Tbsp. pure vanilla
3 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
10 oz. bag chocolate chips
1 pkg. Oreo cookies

Directions:
Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Skittles Vodka

Ingredients:
1.75 liter vodka (avoid the cheapest brands)
1 lb. bag skittles

You will also need:
5 flasks (8.5 oz.) each
5 empty water bottles
Coffee filters

Directions:
Separate the skittles into bowls or piles based on their color (each color gets it own bowl/pile). 

Fill each water bottle with 6 oz. vodka.  Put one color skittles into one of the bottles.  Repeat with all of the colors and all of the bottles (each bottle should be filled with a single color of skittles).

Put the cover on all of the bottles and give them a good shake.  Set aside for a few hours or over night (shake them once or twice again during this time to help them dissolve).  

Put a funnel in a large measuring cup and line the funnel with 4 coffee filters.  Pour the vodka from the water bottles through the coffee filters (if you see white stuff floating on the top after filtering, add another coffee filter and re-strain).  Each color will need to be strained with new coffee filters.  

Pour the vodka from the measuring cup into the flasks (1 color per flask).

Chill the 5 flasks of Skittle Vodka in the freezer for several hours or overnight.

Note~ You can drink this straight or...
-Mix with 7 Up, ginger ale or sprite to taste
-Mix with cola or diet cola to taste
-On the rocks
-Mix with fruit juice to taste
-In a chilled martini glass

Oreo Stuffed Brownies

Ingredients:
3/4 c. butter, melted
1 1/2 c. white sugar
1 1/2 tsp. vanilla extract
3 eggs
3/4 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
Oreo cookies (12-24)

Directions:
Preheat oven to 350 degrees. Grease an 8 inch square pan (if you want the brownies to be thick) or a 9x13 (if you want them not as thick).

In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread half of the batter into the prepared pan.

Place the Oreo cookies on top of the batter in the pan, fitting as many as possible or as many as you want, in 1 layer.  Pour in the rest of the batter on top of the Oreo cookies.

Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares.

NOTE~ You can make these in muffin tins if you would like and then just put 1 Oreo in each of the muffin tins (the baking time may not be as long so be sure to check it often and to see when the brownie pulls away from the side of the cups).  

Parmesan Roasted Potatoes

Ingredients:
4 c. cubed Yukon Gold potatoes
3 Tbsp. olive oil
1 tsp. garlic salt
1 tsp. salt
2 tsp. paprika
1 tsp. pepper
4 Tbsp. Parmesan cheese
Sea salt, optional


Directions:
Preheat oven to 450 degrees.  


Place the cubed potatoes into a baking dish (the cubes of potatoes should be about 3/4 of an in on all sides of the dish).  Add in the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese.  Mix well, using your hands or a spoon, until all of the potatoes are coated evenly.  


Transfer the baking dish into the oven and bake for 30 minutes.  Remove from the oven and toss the potatoes with a pair of tongs.  Put the baking dish back into the oven and bake for about 15 minutes more until they are golden and crispy.  Season with a little dusting of sea salt if desired and serve.

Garlic Parmesan Pull-Apart Bread

Ingredients:
2 tsp. active dry yeast
1 1/3 c. barely warm water
2 Tbsp. extra-virgin olive oil
2 tsp. salt
3 1/2 c. all-purpose or bread flour
1/4 c. butter, melted
1 Tbsp. dried parsley flakes
2 cloves garlic, minced
1/4 c. freshly grated Parmesan cheese


Directions:
In a large mixing bowl, stir together the yeast and water.  Let sit 5 minutes until yeast is foamy.  Mix in the olive oil, salt and flour.  If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes or until elastic.  If you are doing this by hand, knead the dough on a lightly floured surface until the dough is elastic, about 7-10 minutes.  Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel.  Allow to rise for 1 1/2 to 2 hours or until the dough is doubled in size.


In a small bowl, combine melted butter, parsley flakes and minced garlic.  Set aside.


Punch down the dough.  Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan.  Repeat this process until you have one layer of dough balls.  Sprinkle on 1/3 of the Parmesan cheese.  Continue layering the dough balls and cheese until you have 3 layers.  Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.


Preheat oven to 350 degrees.  Bake for 25-30 minutes, or until bread is golden brown.  Serve hot with a side of marinara or tomato sauce.

Malted-Milk Chocolate Cake

Ingredients:
1 Tbsp. all-purpose flour
2 Tbsp. butter or stick margarine, softened
2 tsp. vanilla extract
1 block (8 oz.) 1/3 less fat cream cheese, chilled
5 c. powdered sugar (about 1 1/4 lbs.)
3 Tbsp. hot water
3 oz. unsweetened chocolate, melted
1/3 c. vegetable shortening
3 large eggs
1 3/4 c. all-purpose flour
1/2 c. malted-milk powder
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. fat-free milk
1/3 c. coarsely chopped malted-milk balls
10 malted-milk balls, cut in half

Directions:
Preheat oven to 350 degrees.  Coat bottom of 2 (9 inch) round cake pans with cooking spray (do not coat the sides of pan); line bottoms with wax paper.  Coat wax paper with cooking spray; dust with 1 Tbsp. flour.

Combine butter, vanilla and cream cheese in a large bowl; beat at medium-high speed of a mixer for 2 minutes.  Gradually add sugar, beating at low speed just until smooth.  Add hot water; beat just until smooth.  Add chocolate; beat just until smooth.  Reserve 1 3/4 c. chocolate mixture for frosting; cover and chill 2 hours.  Add shortening to remaining chocolate mixutre in bowl.  Beat at medium speed of a mixer until well-blended (about 1 minute).  Add eggs, 1 at a time, beating well after each addition.

Lightly spoon 1 3/4 c. flour into dry measuring cups, level with knife.  Combine 1 3/4 c. flour, milk powder, baking powderr, and salt, stirring well with a whisk.  Add the flour mixture to the egg mixture alternately with milk, beginning and ending with the flour mixture.

Pour batter into prepared pans.  Sharply tap pans once on counter to remove air bubbles.  Bake at 350 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pans 10 minutes on a wire rack; remove from pans.  Remove wax paper.  Cool completely on wire rack.

Place 1 cake layer on a plate; spread with 1/2 c. frosting, add top with remaining cake layer.  Spread remaining frosting over top and sides of cake; sprinkle top of cake with chopped malted-milk balls.  Place the malted-milk balls that have been halved around the edge of the cake.  Chill 1 hour.  Store cake loosely covered in refrigerator.

Note~ This was a new creation of mine and everyone loves it.  When shopping for the malted-milk powder, I found it in my store by the Olvatine and Nesquik.  The picture above is of the results of my first time ever making a cake 100% from scratch.  The only issue I had was the frosting gets a bit hard when you leave it in the refrigerator and may be harder to spread when that time comes, so you may want to leave it out a few minutes before trying otherwise re-mix it with your electric mixer.  

Sparkling Berry Lemonade

 

Ingredients:
2 c. fresh or frozen unsweetened berries, such as raspberries, sliced strawberries, blackberries and/or black raspberries
2 c. water
1 (12 oz.) can frozen pink lemonade, lemonade or limeade concentrate, thawed
2 Tbsp. sugar
1 (1 liter) bottle club soda, chilled
Ice cubes
Lemon and/or lime slices
Fresh berries, such as raspberries, sliced strawberries, blackberries and/or black raspberries (optional)

Directions:
In a blender, combine the 2 cups berries and the water. Cover and blend until mixture is pureed. Press mixture through a fine-mesh sieve set over a bowl, forcing puree through with back of spoon or rubber spatula; discard seeds. Pour puree mixture into a 2-quart pitcher. Stir in lemonade concentrate and sugar, stirring until sugar dissolves. Chill lemonade until ready to serve.

Before serving, stir lemonade. Slowly pour club soda into lemonade in pitcher. Pour into ice-filled glasses and serve. Garnish each glass with lemon slices and, if you like, additional fresh berries. Makes 10 (6-ounce) servings.

Edamame Hummus

Ingredients:
1 c. frozen shelled edamame
1 tsp. chopped garlic
1 Tbsp. tahini
1 Tbsp. fresh lemon juice
3 Tbsp. water
1/4 tsp. salt
1 Tbsp. olive oil

Directions:
Boil frozen edamame 4-6 minutes; drain.  Combine edamame in a food processor with garlic, tahini, lemon juice, water and salt; blend well.  Drizzle in olive oil (if the texture is too thick, add another tablespoon of water).

Roasted Garlic and Thyme Butter

Ingredients:
1 head garlic
3/4 c. butter
2 Tbsp. fresh thyme, chopped
1 Tbsp. olive oil, divided

Directions:
Preheat oven to 400 degrees.  Cut head of garlic in half width-wise.  Place each half on a separate piece of aluminum foil.  Drizzle each half of garlic with 1/2 Tbsp. olive oil.  Wrap the foil around each half of garlic and place on a baking sheet.  Place the baking sheet in the oven for 20 minutes, or until cloves are soft.  Allow the garlic to cool.  

Meanwhile, in a mixing bowl, place the butter and thyme.  Once the garlic has cooled, squeeze each clove so that the inner part of the clove is released.  Throw away the outer parts of the cloves.  Finely dice/ mince the garlic cloves then place in the butter mixture.  Mix well.

Note~  I used this on steaks before and after grilling them.  I also used it in mashed potatoes that I served along with the potatoes.   

Chicken Spaghetti Casserole

Ingredients:
8 oz. uncooked spaghetti, broken into 3-inch pieces
3 c. cubed cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 medium onion, chopped
1 cup 2% milk
1 cup (4 oz.) shredded sharp cheddar cheese, divided
1 cup (4 oz.) shredded Swiss cheese, divided
1 can (4 oz.) mushroom stems and pieces, drained
1/2 c. chopped roasted sweet red peppers
3 Tbsp. mayonnaise
1 1/2 tsp. steak seasoning
1/2 tsp. dried basil

Directions:
Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.

Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 9x13 baking dish. Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

Baked Beans (Doctored Up)

Ingredients:
1 1/2 large cans baked beans (#10 can size each)
1 lb. bacon
1 medium onion, diced 
1/8 c. mustard
1 c. brown sugar


Directions:
Cut bacon into small pieces.  In a large saucepan, fry the bacon until crispy then remove to a small bowl.  In the bacon grease left over in the pan, saute the onion until translucent.


Open the cans of baked beans and drain off most of the liquid from the cans (otherwise it will be soupy).  Place the partially drained beans into a large crockpot.  Drain off the bacon grease from the onion and add both the onion and bacon to the beans in the crockpot.  Add the mustard and brown sugar.  Stir well.  


Turn the crockpot on to high for 1 hour or low for 2 hours (or until heated through), stirring occasionally.  


Note~ I only used 1 1/2 cans of the baked beans because my crockpot would not hold any more.  I used beans that listed that it had been cooked with bacon and brown sugar.  If you like spicy foods, you can also try adding 1/8 c. hot sauce of your choice.

Cheesy Chicken

Ingredients:
5 Tbsp. butter or margarine, melted, divided
1 c. crushed cheese-flavored snack crackers
1/4 tsp. pepper
4 boneless, skinless chicken breast halves
1/2 c. sour cream

Directions:
Place 1 Tbsp. of butter in a 7x11 microwave-safe dish; set aside.  Combine cracker crumbs and pepper.  Dip chicken in remaining butter, then spread with sour cream.  Roll in the crumb mixture.  Place in prepared dish.  Cover loosely and microwave on high for 6-7 minutes or until chicken juices run clear.  Let stand for 5-10 minutes before serving.

Simple Hurricane

(Courtesy of Claire Robinson)

Ingredients:
Crushed ice
4 oz. dark rum
2 oz. fresh orange juice, plus orange slices for garnish
1 oz. fresh squeezed lemon juice
3 oz. pineapple juice
1/2 oz. grenadine

Directions:
Fill 2 hurricane glasses with crushed ice.  Mix all of the remaining ingredients in a shaker and pour into the glasses.  Garnish each glass with an orange slice.

Peppercorn Steaks

Ingredients:
5 tsp. whole peppercorns
4 rib-eye steaks (6 oz. each)
3 Tbsp. vegetable oil
3 tsp. butter
2 Tbsp. chopped green onion
1/2 c. dry white wine or chicken broth
1/2 c. whipping cream

Directions:
Crush peppercorns with a mallet or heavy saucepan. Press crushed peppercorns evenly over both sides of each steak.

Heat oil in a large skillet over med-high heat until almost smoking.  Add steaks to skillet. Cook for 3 minutes per side for medium. Remove steaks to a serving platter; keep warm.

Drain fat from skillet. Add 2 tsp. butter and green onions to skillet.  Saute green onions over medium heat until tender, about 4 min. Add broth. Simmer over low heat, stirring frequently, for about 5 minutes or until liquid is absorbed.  Stir whipping cream into skillet. Simmer, stirring continually, with a wire whisk for 1 min. Add remaining butter, whisk until melted. Pour sauce over steaks. Serve immediately.

Beef Pepper and Pesto Kabob

Ingredients:
1 3/4 lb. boneless beef sirloin steak, cut into 1 inch cubes
2 large red bell peppers, seeded, cut into 1 inch pieces
3 Tbsp. olive oil
1 tsp. kosher salt
8 oz. dried linguine or fettuccine
1/3 c. prepared pesto
2/3 c. finely grated Parmesan
1/2 tsp. ground black pepper

Directions:
Thread meat and peppers onto skewers and brush with 2 Tbsp. oil.  Season with salt. 

Cook pasta.  Meanwhile, heat grill to medium high; oil grates and cook kabobs, turning frequently, until the meat is done, 7-9 minutes for medium.  Remove from the grill.  Using a clean brush or spoon, coat meat generously with pesto.

Toss drained pasta with Parmesan, 1 Tbsp. oil and black pepper; serve with kabobs.