Jalapeno Cornbread

Ingredients
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers
Directions
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Mexican Chicken Soup

Ingredients
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas

Toppings for serving
sliced avocado
sour cream
grated Cheddar cheese
tortilla chips

Directions
Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

I did doctor up the soup a little bit by adding a can of black beans(drained and rinsed)and some frozen corn. I personally love both, but you could probably add any of your favorite veggies and it would taste great. Also, the one thing you will not want to skip in this dish is the homemade tortilla chips. They were so good. It is totally worth the extra couple of minutes to cut and pan fry them instead of buying premade tortilla chips from the store......in my opinion:)

Bread Pudding

Bread cubes (enough to fill a 9x13x2 inch glass pan)

7 eggs

7 cups milk

1 cup sugar

2 tsps vanilla

1 tsp cinnamon

1 tsp nutmeg

1/3 cup raisins

Beat all ingreds, except bread, together until fluffy. Pour mixture over bread cubes. Bake at 350F for 1 hour. Insert knife to test if it's done. Serve either warm or cold. I like to drizzle hot caramel on top. 

Pistachio Cream Cheese Fingers

1 cup sugar

1 cup butter, softened margarine softened

8 oz cream cheese softened

1 tsp vanilla

1 egg

2 1/4 cup flour

3 3/4 oz package instant pistachio pudding

1 tsp baking powder

1/2 tsp salt

1/2 cup semi sweet chocolate chips

1 tsp shortening

Heat oven to 350F. Beat sugar, margarine and cream cheese until fluffy. Add vanilla and egg and beat. In medium bowl, combine flour, pudding, baking powder, and salt. Add flour mixture to cream cheese mixture. Cover and refrigerate for 1 hour. Shape tsp of dough into 1 1/2 inch fingers. Put on greased cookie sheet and bake for 9-12 minutes. Cool. Drizzle with chocolate. 

Party Peppermint Patties

1 package Pillsbury Plus chocolate cake mix

1/2 cup shortening

1 T water

2 eggs

Powder sugar

48 chocolate covered cremefilled mints (you can also break up candy canes like the pic above)

Heat oven to 375F. Combined cake mix, shortening, water and eggs. Form dough into 1 inch balls and roll in powder sugar. Place 2 inches apart on greased cookie sheets. Bake 7-10 mins, or until edges are set. Immediately press a mint into center of cookie. Cool.

You can also use the powder sugar to make a glaze and sprinkle smashed up candy canes. Both equally good!!

Candy Cane Cookies

1/2 cup soft shortening

1/2 cup butter

1 cup sifted powdered sugar

1 egg

1 1/2 tsp almond extract

1 tsp vanilla

2 1/2 cups sifted flour

1 tsp salt

1/2 tsp red food coloring

Mix shortening, butter, sugar, egg, and flavorings. Mix flour, and salt and stir in. Divide dough in half. Blend food coloring into one half. Roll 1tsp each color dough on lightly floured board into 4 inch long strips. Place 2 strips together, press lightly together and twist like a rope. Put on ungreased baking sheet and curve one end to form candy cane. Bake 9 mins at 375F.

Peanut Blossoms

1 3/4 cup flour

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 tsp baking soda

1/2 tsp salt

1/2 cup shortening

1/2 cup peanut butter

2 T milk

1 tsp vanilla

1 egg

Sugar and 48 chocolate kisses

Combine flour, sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg at low speed. Shape into 1 inch balls. Roll in sugar. Put on ungreased sheet and bake 10-12 mins. at 375F Immediately top with kiss and press down firmly until cookie edges crack.

Deluxe Oatmeal Raisin Cookies

1 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon

2 sticks of butter

3/4 cup sugar

3/4 cup firmly packed brown sugar

2 eggs 

1 tsp vanilla

3 cups quick oats (or regular)

1 1/3 cup (10oz package) chocolate covered raisins

Combine first 4 ingreds. In large bowl, beat butter, sugars, eggs, and vanilla until creamy. Gradually add flour mix. Stir in oats and raisins. Drop tablespoon size amounts onto ungreased sheet. Bake at 375F for 8 mins (if you want them chewy) or 10 mins (for a crisp cookie). Remove from sheet after 2 mins.

Apricot or Nut Horns

1 pound butter

6-7 cups of flour

6 eggs 

1 large cake yeast

1 cup milk

1/2 tsp salt

4 (10oz) jar fillings of choice

Mix all ingredients, except filling, and refrigerate a few hours or overnight. Measure out ice cream scoop full. Roll out each scoop into a circle. Cut 4-6 wedges. Dip wedge in sugar. Put 1/2 to 1 tsp of filling in center of wedge. Roll, starting at wide end. Bake at 325F for 12-15 mins. 

Quick Cherry Bars

INGREDIENTS:

1 cup butter, softened

1 3/4 cups white sugar

4 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 pinch salt

1 (21 ounce) can cherry pie filling

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.

Bake for 35 to 40 minutes in the preheated oven, until top is golden. Frost with a confectioners' glaze when cool for sweeter bars. Let cool completely before cutting into bars.

5 Grain Cookies

1/2 cup (1 stick) butter softened

3/4 cup sugar

1 T milk

1 egg beaten

1 tsp vanilla 

1 cup flour

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

2 cups Muesli cereal

1 cup dried cranberries

Cream butter and sugar. Add milk, egg, and vanilla. Stir in flour, baking powder, salt, cinnamon, and nutmeg. Gradually add cereal. Drop by level tablespoonfuls onto ungreased sheet, 2 inches apart. Bake at 350F for 10-12 mins. Cool 1 min before removing from sheet. Makes 3 dozen.

Cherry Dot Cookies

2-1/4 cups  all-purpose flour

2 teaspoons  baking powder

1/2 teaspoon  salt

3/4 cup  margarine or butter, softened

1 cup  sugar

2 eggs

2 tablespoons  fat-free milk

1 teaspoon  vanilla

1 cup  chopped nuts

1 cup  finely chopped, pitted dates

1/3 cup  finely chopped maraschino cherries

2-2/3 cups  Kellogg's Corn Flakes® cereal, crushed to 1-1/3 cups

15 maraschino cherries, cut into quarters

Directions

In mixing bowl, stir together flour, baking powder and salt. Set aside.

In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup cherries.

Portion dough using level tablespoon. Shape into balls. Roll in Kellogg's® Corn Flakes® cereal. Place about 2 inches apart on baking sheets coated with cooking spray. Top each cookie with cherry quarter.

Bake at 350° F about 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.

Princess Brownies

2 packages family size brownie mix

2 (8oz) cream cheese, softened

2/3 cup sugar

2 eggs, beaten

1 tsp vanilla

Prepare brownie mix as directed. Blend cream cheese and sugar. Stir in eggs and vanilla. Spread half of brownie batter on bottom of greased 13x9 pans. Spread 1/2 cream cheese mix over each pan. Spoon on remaining brownies batter. Bake at 350F for 35 mins. 

Best Sugar Cookie and Icing

There is a local place around here that makes really great cookies with smiles on them. I am not going to mention the name. But for those of you who are local, you can figure it out. :)

Wanna know how to make them? :) Found the recipe for them and they are just like it!! :) I used this during the holidays and have always turned out great!

Cookies

4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
a few dashes of cinnamon
1/4 teaspoon cream of tarter
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 sour cream
Butter cream frosting
Sprinkles or decorations (optional)

Sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon and cream of tarter in a bowl. Set aside.

In another large bowl, cream butter and sugar until smooth. Beat in the egg, vanilla, and sour cream until well blended. Stir in the sifted ingredients from step one. Wrap the dough in plastic wrap and chill overnight, or for four hours.

Preheat oven to 375 degrees. On a lightly floured surface, roll to 1/4" thick. Cut into shapes with cookie cutters. Place 1.5" apart on an ungreased cookie sheet.

Bake 8-10 minutes, or until bottoms of cookies just begin to brown. Do not overbake, or cookies will be dry and crumbly. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Ice with a butter cream frosting of your choice. You can tint the frosting to a color appropriate to the cookie shapes, or add sprinkles and other decorations, if desired.
Tips & Warnings
Be sure the cookies are completely cooled before icing.

Icing

1 cup confectioners' sugar

2-4 teaspoons milk

2 teaspoons light corn syrup

1/4 teaspoon of almond or vanilla extract, depending on your taste

food coloring

In a small bowl, stir sugar and milk until smooth. Beat in corn syrup and almond (or vanilla) extract. You may need to adjust the quantities of milk or corn syrup slightly to get the consistency you want. Add slowly until it is just right.

Divide the icing into separate bowls. Add food coloring to each bowl until it has reached your desired shade.

Dip the cookies in the icing, or use a brush to paint it on. Painting is especially good to do detailing, like adding a carrot nose to a snowman, or making a beautiful butterfly cookie!

Apricot Cream Cheese Cookies

INGREDIENTS:

1 1/2 cups butter, softened

1 1/2 cups white sugar

1 (8 ounce) package cream cheese,

softened

2 eggs

2 tablespoons lemon juice

1 1/2 teaspoons lemon zest

4 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 cup apricot preserves

1/3 cup confectioners' sugar for

decoration

DIRECTIONS:

1. In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.

2. Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.

3. Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

Pineapple Nut Bars

Base:

1 cups of flour 

1/2 cup of sugar

1/2 cup butter

Filling:

8 oz cream cheese softened

2 T sugar

2 T milk

1 tsp vanilla

1 eggs

8 oz crushed pineapple, drained or canned tropical fruit

1 cups coconut 

1/2 cup chopped nuts

1 T melted butter

Glaze:

1/2 cup powdered sugar

3-4 tsp milk

1/4 tsp vanilla extract 

Heat oven to 350F. Combined flour and sugar. Cut in 1 cup butter until crumbly. Press in bottom of 9 inch square pan. Bake at 350F for 10 mins. Combine cream cheese and 2 T sugar, 2T milk, vanilla and egg. Beat until smooth. Stir in fruit. Spread over base. Combine coconut, nuts and 1 T melted butter. Sprinkle evenly over fruit. Return to oven and bake 18-20 mins or until coconut is golden brown and filling appears set. Cool. Combine glaze ingreds. Drizzle over bars. Refrigerate. 

New York Cheesecake

1 cup graham cracker crumbs

1 cup and 3 T sugar, divided

3 T butter, melted

5 (8oz) cream cheese, softened

3 T flour

1 T vanilla

3 eggs

1 cup sour cream

1 can cherry pie filling (optional)

Heat oven to 350F. Mix crumbs, 3 T sugar and butter. Press onto bottom of 9 inch spring-form pan. Bake for 10 mins. Beat cream cheese, 1 cup sugar, flour and vanilla on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed until blended. Blend in sour cream. Pour over crust. Bake at 350F for 1 hour  or until center is almost set. Run knife around rim of pan. Cool before removing rim. Refrigerate 4 hours or overnight. Top with pie filling. 

A good tip: Place pan of boiling water on race under cake during baking to prevent cake from cracking. 

Jello Poke Cake

1 white cake mix

1 small jello (any flavor)

1 cup boiling water

1/2 cup cold water

Prepare cake according to directions. Bake at 350F for 30-35 mins or tested done. Cool 15 mins and prick with utility for at 1/2 in spaces. Dissolve jello in hot water. Add cold water. Carefully pour over cake. Chill 3-4 hours Top with cool whip. 

Pan Sizes: 13x9   30-35 mins

Bundt: 45-50 mins. Remove from pan and place on wax paper

8 or 9 inch round: 30-35 mins

Remove and put on wax paper

Pumpkin Bread

3 1/2 cup flour

2 tsp baking soda

1 1/2 tsp salt

2 tsp cinnamon

1 tsp nutmeg

3 c sugar

1 cup veg oil

4 eggs

2/3 cup water

2 cups pumpkin

Sift dry ingeds. Mix pumpkin, water, oil, and eggs. Pour into dry mixture and mix well. Pour into greased 13x9 pan. Bake in 350F oven for 50 mins or until toothpick comes out clean. Can add chocolate chips to the mix. 

Calzone

frozen break dough, thawed and risen. Roll out dough. Fill and seal edges. Bake in greased pan at 350F for 20-25 mins.

Braided

12x18 rectangle 

4 inch center space

Cut 2 inch strips on each side. Put fillings on center strip. Criss-cross strips from each side. Bake at 350F for 30-35 mins

Chili

2lbs ground beef

2 cups chopped pepper

1 cup chopped onion

2 (29oz) tomato sauce

1 (29oz) diced tomatoes

1 (29oz) crushed tomatoes

 1 can kidney beans rinsed and drained

1 can chili beans 

1 tsp chili powder

1 tsp sugar

2 T Wors. sauce

Brown meat and drain. Add remaining ingreds, except beans. Simmer, covered approx. 2 hours, stirring occasionally. Add beans and simmer another 15 mins. Serve with macaroni or tortilla chips. 

Chicken Noodle Soup

6-7 whole chicken legs (with thighs)

2 med or 1 large onion

4-5 stalks celery- halved

8-10 chicken boullion cubes

Cooked noodles

Cooked carrots in chicken broth

Combine first 4 ingreds in large stock pot. Add enough water to cover chicken. Bring to a boil, then lower heat to simmer, covered. Simmer 3-4 hours, stirring occasionally. Strain broth, discarding onion and celery. Add carrots and cooked noodles. You can add some of the cooked, de-boned, chicken if desired. 

Stuffed Peppers

4-6 large peppers, tops removed and seeded

1 lb ground meat

1/2 cup rice

worcestershire sauce

minced onion

1 cup tomato sauce 

2 T steak sauce

Put meat mixture in peppers. Mix tomato sauce with steak sauce and pour over peppers. Cover and bake at 350F for 2 hours. You may also mix 1 cup corn into meat mix (I use the mexi corn and it gives it a nice flavor).

Beef Stroganoff

2lbs top sirloin, cut into thin strips

1/3 cup flour mixed with steak seasoning

1 can cream of mushroom soup

1 envelope beefy onion soup mix

1 cup water

1/2 cup sour cream

Cooked buttered noodles

Toss steak with seasoned flour and put in crock pot. Mix soup, dry soup, and water. Pour over steak strips and stir. Cook on high 5-6 hours. Stir in sour cream and serve over noodles. 

Peach custard pie

INGREDIENTS FOR PASTRY:

• 2 cups all-purpose flour

• 1/2 cup cake flour

• 1 tablespoon granulated sugar

• 1/2 teaspoon kosher salt

• 1 cup chilled unsalted butter, cut into 1-inch pieces

• 6 teaspoons ice water

• 2 teaspoons lemon juice

FOR PIE

• 1 9-inch unbaked pie shell

• 3 tablespoons all-purpose flour

• 3 tablespoons brown sugar

• 4-5 peaches, peeled, pitted and cut in half

• 1 can (12 ounces) evaporated milk

• 1 egg, slightly beaten

• 2/3 cup granulated sugar

• 2 tablespoons all-purpose flour

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

PREPARATION: For pastry, combine flour, cake flour, sugar and salt in bowl of food processor fitted with a steel blade; pulse until blended. Add butter; pulse until mixture forms a coarse meal. Add water and lemon juice; pulse just until mixture forms clumps.

Turn dough out onto floured surface and form into two balls. Flatten each ball into a disk. Wrap in plastic wrap; chill for at least 2 hours.

For the pie, use 1 pastry; freeze remaining pastry until ready to use.

Unwrap pastry; roll out on floured surface to fit a 9-inch diameter pie pan.

Combine flour and brown sugar; sprinkle over bottom of crust. Arrange peaches, cut side up, in pie shell. Combine evaporated milk and egg; mix well.

Pour over peaches. Combine sugar, flour, cinnamon and nutmeg; sprinkle over top of pie.

Bake at 350 degrees for 45 to 50 minutes, or until knife inserted into custard comes out clean. Serve warm or chilled.

Shredded Pot Roast

2-3 lbs chuck roast

1 beefy onion soup mix

2 cups water

1 (14.5 oz) diced tomatoes

BBQ sauce to taste (I like Sweet Baby Ray's)

Put roast in crock pot. Mix remaining ingreds and pour over roast. Cook on low 7-8 hours. Shred with fork. Great with toasted sour-dough bread.

Traditional Gyro Meat

"This Greek/Lebanese style meat loaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff!"

Ingredients:
1/2 onion, cut into chunks
1 pound ground lamb
1 pound ground beef
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin

1 teaspoon dried marjoram
1 teaspoon ground dried rosemary
1 teaspoon ground dried thyme
1 teaspoon ground black pepper
1/4 teaspoon sea salt

Directions:
1. Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.

2. Preheat oven to 325 degrees F (165 degrees C).

3. Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.

4. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

chocolate mousse

Ingredients:

* 2 cups heavy cream
* 4 large egg yolks
* 3 tablespoons granulated sugar
* 1 teaspoon vanilla
* 2 1/2 ounces white chocolate, chopped
* 2 1/2 ounces milk chocolate, chopped
* 2 1/2 ounces dark chocolate, chopped
* Shaved chocolate ribbons, for garnish (optional)

Preparation:

How to make triple chocolate mousse:

In a medium pan set over low-medium heat, heat 3/4 cup of the heavy cream until it just starts to steam. In a separate bowl, mix the egg yolks, sugar, and vanilla until the mixture is smooth.

In a slow, steady stream, pour the hot cream into egg mixture, whisking constantly. Pour the hot cream-egg mixture back into the pan and cook it over low-medium heat, whisking constantly, for 4 minutes, until a thermometer reads 160F. Remove the pan from the heat, pour the custard through a fine-mesh sieve, and set it aside for a moment.

In three separate, metal bowls, one for each chocolate, melt the chocolates over a double boiler. Whisk one-third of the custard into each melted chocolate and allow the mixture to cool completely.

Beat the remaining chilled cream on high speed until peaks form. Stir 2 tablespoons of the whipped cream into each chocolate custard, and then evenly divide the remaining whipped cream among the custards and very gently fold it into a mousse.

Layer the white chocolate mousse, milk chocolate mousse, and dark chocolate mousse into serving cups and chill them for several hours before serving. The triple chocolate mousse can be held in the refrigerator for up to 24 before serving. Serve it garnished with chocolate shavings, if desired.

This triple chocolate mousse recipe makes 8 servings.

Marinara Sauce

Ingredients

* 6 (14.5 ounce) cans diced tomatoes (I use RedPack diced tomatoes with Garlic and Olive Oil)
* 3 (6 ounce) cans tomato paste
* 3/4 cup chopped fresh parsley
* 3 cloves garlic, minced (omit if you use the tomatoes with garlic and olive oil. Or if you like extra garlic, than add it.)
* 1 tablespoon dried oregano
* 1 tablespoon dried basil
* 1 tablespoon salt
* 1 tablespoon sugar
* 3/4 teaspoon ground black pepper
* 4 tablespoons olive oil
* 1 cup finely diced onion
* 1-1/2 cups chicken stock (I use it in place of wine)

1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, basil, salt, sugar, and pepper. Blend until smooth if you want a smoother sauce. (I like mine a little chunky so I don't use the food processor.)
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 3 minutes. Add the blended tomato sauce and chicken stock.
3. Simmer for 30 minutes, stirring occasionally. If you have a crockpot, transfer everything to the crockpot and keep on low all day (8-10 hours). Comes out better, in my opinion.

Shrimp with Lobster Sauce with Basic Fried Rice

Ingredients:

* Fresh shrimp, deveined and butterflied, 10 - 15 per person
* 4 to 8 spring onion (green onions, scallions), chopped
* 2 large garlic cloves, chopped or minced
* 2 cups of chicken stock (2 cups water with chicken bouillion powder, or chicken broth)
* 4 tablespoons of sweet white wine, such as sweet Glen Ellen White Zinfandel (I will be leaving this out--I don't use alcohol)
* 2 tablespoons soy sauce
* 2 teaspoons sugar
* 2 1/2 tablespoons of Cornstarch and 1/2 cup of water
* 4 egg whites, beaten with 1/4 cup of water
* 2 tablespoons vegetable oil for stir-frying
* 1 to 2 cups fried rice (1 cup for 2 people, 2 cups for 3 or more)

Preparation:
Rinse the shrimp in warm water and pat dry. Rinse the spring onions, drain and chop. Chop or mince the garlic cloves.
Combine the chicken stock, white wine, soy sauce, and sugar and set aside. In a small bowl, dissolve the cornstarch into 1/2 cup water. Whisk the egg whites into 1/4 cup water and set aside.
Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat.
Stir fry the garlic and spring onions for about 30 seconds to a minute, taking care not to burn the garlic.
Add the shrimp and stir fry for 2 minutes.
Add the chicken broth mixture, bring to a boil and boil about 1 minute.
Re-stir the cornstarch and water mixture and stir it into broth. Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork (the author recommends stirring them twice across and then twice across again in a tic tack toe pattern). Be careful not to overstir the egg whites.
The dish is ready when the sauce begins to boil and thicken. Serve over the fried rice.

Cooks Notes: Leftovers can be microwaved the next day. When it marinates overnight it tastes twice as good!



Basic Fried Rice

This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.

Ingredients:

* 1 - 2 green onions, as desired
* 2 large eggs
* 1 teaspoon salt
* Pepper to taste
* 4 tablespoons oil for stir-frying, or as needed
* 4 cups cold cooked rice
* 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Preparation:
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Shanghai Stir-fried Noodles

Shanghai noodles are thick noodles that are packaged in plastic bags and sold fresh in Asian markets. If Shanghai noodles are unavailable, feel free to substitute Japanese Udon noodles, or a thick Italian spaghetti-style pasta, such as linguini.


Ingredients:

* 8 ounces chicken breast
* 2 teaspoons dark soy sauce
* 2 teaspoons Chinese rice wine or dry sherry
* 1/2 teaspoon salt
* Pepper, to taste
* Pinch of cornstarch
* Other:
* 1/2 pound Shanghai-style noodles
* 1 1/2 teaspoons sesame oil, or as needed
* 1 cup shredded cabbage
* 1 large clove garlic, peeled and minced
* 1 green onion
* 6 tablespoons oil for stir-frying, or as needed
* 1 tablespoon hoisin sauce, mixed with 1 1/2 tablespoons water
* Extra soy sauce, salt or sugar for seasoning, as desired

Preparation:
Cut the chicken into bite-sized cubes (about 1-inch). Add the marinade ingredients. Marinate the chicken for 20 minutes.

While the chicken is marinating, prepare the remainder of the ingredients. In a large saucepan, cook the noodles in boiling water, stirring to separate, until they are tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.

Wash and finely shred the cabbage. Peel and mince the garlic. Cut the green onion on the diagonal into 1-inch pieces.

In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they turn white and are nearly cooked through. Remove from the wok.

Heat 2 tablespoons oil. When the oil is hot, add the cabbage. Stir-fry for 2 minutes. Season with a bit of soy sauce and/or sugar while stir-frying if desired. Remove from the wok.

Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the hoisin sauce, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken and cabbage. Add the green onion and stir to heat through. Serve hot.

Cornbread Stuffing

 

Ingredients

4 tablespoons butter
2 cups chopped yellow onions
1 cup chopped celery
2 cups fresh corn kernels
2 tablespoons minced garlic
1 cup diced red pepper
2 eggs
3 cups chicken stock
1/2 cup heavy cream
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
8 cups cubed and toasted cornbread

Directions

Preheat oven to 375 degrees F.

Melt butter and sweet vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.

Unstuffed Stuffed Cabbage

1 head of Cabbage, cut into strips
1 1/2 - 2 lbs ground beef, seasoned
3/4 cup rice
1/2 cup chopped onion
2 large cans of V-8 juice
2 eggs

Put cabbage in large deep roasting pan.

Prepare beef balls by mixing meat, rice, seasonings, and onion with eggs. Shape into balls and place on top of cabbage. Pour V-8 over all. Cover and bake at 300F for 3 hours.

I like to serve it with Italian bread. Makes wonderful leftovers and freezes well.

Spicy Beef, Pepper & Asparagus Udon Noodles

1 8 oz. package dried udon noodles
10 oz. lean flank steak
1 large red bell pepper, cut into strips
1/2 lb fresh asparagus, cut into 1" pieces
1/2 large red onion, thinly sliced
1 large garlic clove, finely chopped
2 T cooking oil, divided
1/3 c soy sauce
3 T cooking wine
1 T brown sugar
1 t crushed red chile flakes
1/2 t ground ginger
Salt & pepper

Cook the noodles according to package instructions. Drain, drizzle with a bit of oil to prevent them from sticking together and cover to keep warm. While the noodles are cooking, whisk together the sauce ingredients in a small bowl and set aside.

Cut the beef along the grain into 2" wide strips. Season with salt & pepper. Heat 1 tablespoon of oil in a large skillet over medium high heat and add the garlic. Cook quickly until it just begins to brown, then add the beef. Allow the beef to cook undisturbed for about a minute or so, allowing it to start searing. Then stir-fry for another 1-2 minutes until browned but not completely cooked through. Remove the beef from the skillet & set on a plate.

In the same skillet, heat the remaining oil, then add the onions, peppers, and asparagus. Stir-fry for 1 minute, then return the beef & any accumulated juices to the skillet. Continue to stir-fry for another 1-2 minutes, or until the beef is cooked through but not tough. Add the cooked noodles and sauce, and toss together until completely combined.

Serve immediately either family style or in individual bowls, and enjoy!

Chicken Fried Steak

Ingredients

2 pounds cube steaks

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup all-purpose flour

3 whole eggs, beaten

vegetable oil

Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. For the gravy, I use Pioneer Brand Country Gravy Mix. It's WONDERFUL!! I use just about all their products and they are really good!!! Enjoy!

Peach Blueberry Crisp with Pecan Streusel Topping

Prep Time: 15 mins 
Start to Finish: 55 mins
Servings: 6

Topping

3/4 cup quick cooking oats
1/2 cup Gold Medal all-purpose flour
1/2 cup packed brown sugar
1/2 cup firm butter, cut into pieces
1/4 cup chopped pecans

Filling

1 cup frozen blueberries (you can also use 1 can (21oz) blueberry pie filling)
4 cups fresh peaches, cut into big chunks
3 T sugar
1 T Gold Medal all purpose flour

Heat oven to 400F. Spray 9x13 glass baking dish with cooking spray. In a large bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter using a pastry blender (you can also crisscrossing 2 knives until crumbly. Stir in pecans.

In a large bowl, stir all filling ingredients until mixed. Pour into baking dish. Sprinkle with topping.

Bake 30-40 mins or until mixture is bubbly and topping is golden brown. Serve warm (with some ice cream on the side!!).