Snowball Cake

Servings: 16

Ingredients:
1 (2-layer size) devil's food cake mix
1 (8 ounce) package PHILADELPHIA Cream
Cheese, softened
1 egg
2 tablespoons granulated sugar
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 cup cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping
, thawed
1 cup BAKER'S ANGEL FLAKE Coconut

Directions:
1. Heat oven to 350 degrees F.
2. Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
3. Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
4. Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
5. Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/9/2009

Quinoa Pudding

Quinoa Pudding

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 6
"Tender quinoa is simmered with apple juice, raisins, and lemon juice and spiced with cinnamon and vanilla and served warm."
Ingredients:
1 cup quinoa
2 cups water
2 cups apple juice
1 cup raisins 2 tablespoons lemon juice
1 teaspoon ground cinnamon, or to taste
salt to taste
2 teaspoons vanilla extract

Directions:
1. Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
2. Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/9/2009

Hot Breakfast Couscous

Hot Breakfast Couscous
Servings: 8
Ingredients:
2 cups skim milk
2 tablespoons honey
3 teaspoons ground cinnamon
2 cups dry couscous
1/3 cup chopped dried apricots
1/3 cup raisins
1/2 cup slivered almonds

Directions:
1. In a saucepan over medium heat, combine the milk, honey and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in the apricots, raisins and almonds.

Sugar Donut Muffins

Sugar Donut Muffins
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract

2 tbsp butter, melted
1/2 cup sugar, for rolling

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.  In a large bowl, beat together sugar and egg until light in color.  In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.  Divide batter evenly into 10 muffin cups, filling each about 3/4 full.  Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl.  When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.  Makes 10 muffins.

(Makes about 24 mini-muffins.  Not sure about rolling in sugar... no butter=not much sugar sticking.  butter=wetish sugar and no storage.  Will see as they cool.  Muffin batter is good -- halved the nutmeg and still a bit too much for me.)

Fom Nicole @ Bakingbites

Turkey Meat Balls in Tomato Sauce

28 oz ground turkey breast

1 large onion
1 large potato
1 egg
1/2 bunch parsley
1 clove garlic
2tsp ground cumin
salt
chili powder
olive oil

Finely chop in a food processor or with a knife: onion, parsley and garlic, move into a large bowl. Process the potato into a mash in a food processor or on a grater. Squeeze out the juice and add the mash to the bowl. Add the meat, chili, egg, cumin, salt and olive oil, and mix well. Set aside for an hour.

Sauce:

28 oz crushed tomatoes
1 crushed garlic clove
olive oil
1 chili ?
1 bell pepper
1 tsp cumin
salt

Heat some olive oil in a large cooking pot. Add a chopped garlic clove and fry for a minute. Add a chopped chili. After a minute add crushed tomatoes, cumin, salt, chopped bell pepper, mix well and cook for a few more minutes. Add a cup of water and stir. When the sauce boils, lower the heat and cook for five more minutes. Meanwhile, with wet hands, make the meatballs. When the sauce is ready carefully put the meatballs in the pot, so they will be covered with it. Cook until the meatballs are done. Serve hot.

Brown Rice + Turkey Casserole

Brown Rice Casserole with Leftover Turkey 

Brown Rice Casserole with Leftover Turkey (or chicken), Mushrooms, Sour Cream, Cheese, and Thyme
(Makes about 6 generous servings, recipe created by Kalyn)

2 cups cooked brown rice (long grain brown rice is best)
16 oz. mushrooms, washed, thickly sliced, slices cut in half
2 tsp. + 1 tsp. olive oil (or more, depending on your pan)
1 onion, diced into small pieces
2 tsp. ground thyme
1/2 tsp. ground poultry seasoning (see note after the recipe if you don't have it)
salt and fresh ground black pepper to taste
1 1/2 - 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
1/2 cup turkey stock or chicken stock
1/2 cup sour cream (I used low-fat sour cream, but don't use fat-free)
1/2 cup coarsely grated parmesan cheese
1 cup + 1 cup grated low-fat cheese (I used Four Cheese Mexican Blend, use any type of low-fat cheese that you like the flavor of.)

Cook brown rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.

Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.

In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.

While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.

In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese. Gently stir the sour cream mixture into the rice mixture.

Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.) Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.

(Note about poultry seasoning: My poultry seasoning from Penzeys has sage, white pepper, red and green bell pepper, lemon peel, savory, rosemary, dill weed, allspice, thyme, marjoram, and ginger. If you don't have it, just use a pinch of what you have.)

From Kalyn @ Kalyn's Kitchen

Peanut Butter Rice Crispy Treat

Peanut Butter Rice Crispy Treats
Ingredients:
Rice Crispy Treats Ingredients:

• 1/4 cup butter
• 10 oz marshmallows
• 6 cups rice crispy cereal
• 1/2 cup peanut butter (may omit)

Turkey Decor:

• candy corn
• cashews (split in half, and then broken in two)
• Whoppers (or other round, brown candy)
• black frosting
• red licorice (I used Twizzlers “Pull & Peel”) – or a dried cranberry might work
• more peanut butter for “glue”

Method:
To Make Turkey Crispies
Melt butter in a pan over medium heat (with peanut butter if using). When melted, add marshmallows and stir until melted. Remove from heat. Add cereal and mix well.
While still warm, use your hands to form the mixture into small balls.  Then use additional peanut butter for “glue” to tack on the candy corn (feathers), Whopper (head), beak (cashew), little red waddle (licorice), and then use black frosting to make the eyes.  You may need to squish these down slightly so that there’s a flat part on the bottom, in order to help the “bird” balance.  :)
To Make Rice Crispy Bars
Grease a 9×13-inch baking dish. Melt butter in a pan over medium heat (with peanut butter if using). When melted, add marshmallows and stir until melted. Remove from heat. Add cereal and mix well. If using sprinkles, add sprinkles and mix well (add more, and some more). Pour contents into baking dish and spread evenly. When cooled, cut into squares and serve.
Ali’s Tip:
I didn’t cover these with chocolate this time since I was making the little turkeys, but normally love pouring a layer of melted chocolate chips over PB rice crispy treats when they’re in “bar” form.  Just melt 1 cup of semisweet chocolate chips in a double burner, or carefully in the microwave (use a teaspoon or two of shortening if needed to thin it out), and then pour it over the finished bars.  YUM!
Another fun way to add a little “decor” — if using the chocolate or not — is just to add some cute colorful sprinkles on top.  Super-easy!

From Ali @ Gimme Some Oven

Cesar Salad Dressing

The best cesar dressing ever. It is more like a vinaigrette, rather than a lumpy creamy mess.

Cesar Salad Dressing
From Alice…

Dressing
5 cloves garlic, minced
1 tsp dry mustard
1 tsp Worcestershire sauce
4 Tbs. wine vinegar
4 Tbs. lemon juice
1 cup olive oil
¼ cup mayo
3 Tbs. grated fresh parmesan cheese

Combine dressing ingredients in a blender and blend until smooth. Refrigerate.

Croutons
1/8 cup garlic, minced
1 cup olive oil
½ cup parmesan cheese
¼ Tbs granulated garlic
1 lb sourdough, cubed

Microwave garlic and olive oil for 2 ½ minutes. Pour over croutons. Add the rest of ingredients. Spray pan heavily and spread croutons in one layer. Bake in oven at 325 for 15-20 minutes.

Berry-Glazed Cheese Torte

Alice’s Blackberry Glazed Cheese Torte
40 appetizer servings

4 cups white cheddar, finely grated
½ cup red onion, chopped
4 Tbs. Mayo
½ Tbs gelatin
6-7 oz. berry preserves



Fold cheese, onion, mayo together. Spread in 6” springform pan sprayed with Pam
Dissolve gelatin into 2Tbs warm water. Add the preserves. Let cool to room temp.
Spread cooled glaze over cheese. Refrigerate overnight.
Garnish with red raspberries and mint leaves. Serve at room temp with slices of baguette.

From Alice!

Spinach Mandarin Salad

Spinach Mandarin Salad

Dressing:  Shake up:

¼ cup salad oil

2 T vinegar
2 T sugar
dash salt
dash pepper

Sugared Almonds:  Cook ¼ cup slivered almonds, and 1½ T sugar over low heat until sugar is melted and nuts are coated.  Cool, break apart, and store at room temp.

Salad:  

1 head lettuce (green leaf or romaine),

1 cup chopped celery,

2 sliced green onions,

1 11oz can mandarin oranges, drained. 

Put greens/celery in bowl; add oranges, dressing, and almonds and toss.

Serves 4-6 people.

Pasta with Roasted Butternut Squash

Pasta with Roasted Butternut Squash

From Cooking Light, Oct 2001... via Lynne.
Yield: 4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 1 tablespoon cheese)

3 cups cubed peeled butternut squash

1 TBL dark brown sugar

1 ½ TBL olive oil, divided

1 tsp salt

½ tsp black pepper

8 shallots, peeled and halved lengthwise

1 TBL chopped fresh or 1 tsp dried rubbed sage

4 oz uncooked pappardelle (wide ribbon pasta) or fettuccine

¼ cup grated fresh Parmesan cheese

Preheat oven to 475

Combine the squash, sugar, 2 ½ tsp oil, salt, pepper and shallots in a jelly roll pan; toss well.  Bake at 475 for 20 minutes or until tender, stirring occasionally.  Stir in sage.

While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat.  Drain.  Place cooked pasta in a bowl.  Add 2 tsp oil; toss well.  Serve the squash mixture over pasta.  Sprinkle with cheese. 

Yield:  4 servings.

Braised Whole Fillet of Salmon

Braised Whole Fillet of Salmon in Wine and Aromatic Vegetables
From Lynne...

For 6 to 8 servings

1 each large carrot and onion cut into neat ¼ inch dice
2 or 3 tender celery stalks, neatly diced
2 TBLS unsalted butter
Seasonings: salt, freshly ground pepper, dried tarragon
2 pound skinless fillet of salmon about ½ inch thick
1 ½ cups dry white French vermouth

Cook the diced vegetables slowly in the butter until quite tender but not browned – about 10 minutes. Season lightly with salt, pepper and a big pinch of dried tarragon.

Go over the salmon carefully with your finders to detect any little bones; pull them out with tweezers of pliers. Score the skin side of the fish. Dust with salt and pepper and place best side up in the baking dish.

Spread the cooked diced vegetables over the fish and pour ½ inch of vermouth around it. Cover the fish with the wax paper, buttered side down.

May be assembled an hour or more ahead to this point, cover and refrigerate.

Preheat over to 350 degrees. Cook 15 – 30 minutes until the fish is done. Baste several times.

SPOON BREAD CORN CASSEROLE

SPOON BREAD CORN CASSEROLE
From Vera...

2 16 oz. cans of creamed corn
1 11 oz. can of mexicorn
1 7.5 oz. box of Jiffy Corn Muffin Mix
1/3 c. milk
4 eggs
1 onion, sautéed in butter
Combine these ingredients. Pour into greased 9x13 baking dish
Spoon 8 oz. of sour cream on top (I used fat free)
Sprinkle 8 oz. of grated cheddar cheese over the top. I cut the cheese and sour cream down into the batter in several places.
Bake @ 350 for 45 min. - 1 hr. until firm

Raspberry Balsamic Glazed Chicken

Raspberry Balsamic Glazed Chicken

From Cooking Light.

1 teaspoon vegetable oil
Cooking Spray
1/2 cup red onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 boneless, skinless chicken breast halves
1/3 cup seedless raspberry preserves
2 Tablespoons balsamic vinegar
1/4 teaspoon pepper

Heat oil in non-stick skillet coated with cooking spray over medium high heat until hot. Add onion and saute 5 minutes. Combine thyme and 1/4 tsp salt; sprinkle over chicken. Add chicken to skillet and saute 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium-low. Add 1/4 tsp salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken.

Yield: 4 servings.

Chicken Ole'

Chicken Ole'
From Erin...

12  corn tortillas, torn into pieces
2 lb. cooked chicken, coarsely chopped
10 3/4  oz can cream of chicken soup
10 3/4  oz can cream of mushroom soup
7 oz can green chili salsa
8 oz sour cream
1 Tbs. onion, grated
1 1/2 cup cheddar cheese, grated

Lightly grease sides and bottom of crockpot.  In a separate bowl, mix together the soups, salsa, sour cream and onion.  In the crockpot, arrange  alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top.  Cover and cook on low for 4 to 5 hours. Sprinkle with cheddar and cook for another 20 minutes or until melted.

Oven Baked Scrambled Eggs

Oven Baked Scrambled Eggs
 ...from the kitchen of One Perfect Bite

Ingredients for 6 or 12 servings:
3 to 6 tablespoons melted butter
12 to 24 large eggs
1 to 2-1/4 teaspoons salt
1/4 to 1/2 cup sour cream
1 to 2 cups milk

Directions:
1) Preheat oven to 350 degrees F. Spray an 8 x 11-inch glass pan with cooking spray if using 12 eggs. Spray a 9 x 13-inch glass pan if using 24 eggs. Pour butter into baking dish.
2) Beat eggs, salt sour cream and milk in a large bowl. When completely blended, pour egg mixture into pan.
3) Bake uncovered for 10 minutes. Stir well, folding sides and bottom toward center and top of pan. Bake for an additional 10 to 15 minutes, or until eggs are set but still soft. Fluff with fork to form curds. Serve immediately. Yield: 6 to 12 servings.

Satsuma Mandarin + Vanilla Upside-Down Cake

Satsuma Mandarin + Vanilla Upside-Down Cake      
Makes one 9-inch cake.
4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded
8 ounces (2 sticks) unsalted butter, softened
1 vanilla bean, split and scraped, save pod for another use (I used 1 t vanilla paste)
1 1/2 cups sugar
3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin)
1 1/3 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 tablespoon finely grated mandarin zest
2 large eggs, room temperature
1/2 cup whole milk
1. Preheat oven to 350 degrees. Cook mandarins in a large pot of boiling water for 3 minutes. Drain. Arrange slices in a single layer on paper towels.

2. Place 1 stick of butter in a 9-by-2-inch round cake pan. Mix half the vanilla seeds and 1/2 cup sugar, then sprinkle over butter. Place in oven until butter melts, about 7 minutes. Carefully whisk in 2 tablespoons mandarin juice.

3. Whisk flour, baking powder, and salt in a medium bowl. Cream zest and remaining 1 stick butter, 1 cup sugar, and vanilla seeds with a mixer until light and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add half the flour mixture, then the milk and remaining 1 tablespoon juice. Beat in remaining flour mixture.

4. Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly. (Use slices that are completely intact.) Gently spoon batter on top of mandarins, and spread evenly. Bake cake until golden brown and a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on wire rack. Run a knife around edge of pan to loosen cake. Invert onto a serving plate, and let cool before serving. (Cake will keep, covered, for 1 day.)

Recommendations to halve the layer of butter.


From The Portland Pickle and Martha Stewart (original)

Cute food!

Cupcakes topped with Marshmallow Snowmen.  Candy scarves and hats.  Wouldn't use toothpicks again; find an edible alternative.  Also, find hats that are lighter -- snowmen were top-heavy.

Penguins made with jumbo olives (small olives for head), Boursin Herb cheese spread piped inside, and carrots for feet and nose.  Hold together with pick.

Chicken Stew

Chicken Stew

from Dianne...

4-6 serving of boneless, skinless chicken breasts and/or thighs, cut into chunks

¾ c. flour mixed with 1 tsp. salt and ½ tsp. pepper

6-8 slices bacon, diced

2 med onions, diced

6 med carrots peeled and chunked or 1-1½ lb baby carrots

6-8 potatoes, peeled and quartered

1 c. red wine (cabernet or white zinfandel works well)

1 can Campbell’s Chicken & Dumpling or Chicken Gumbo soup

1 32 oz. boxed or homemade chicken stock

1 tsp garlic salt

½ tsp pepper

Divide the uncooked bacon into thirds.  In either a large skillet or the pot you’ll be cooking the stew in, brown the first batch of bacon, remove the bacon from the pan, then brown the onions in the drippings.  Remove the onions.  Wash the pan. (so the drippings don’t  burn.) 

Brown the next batch of bacon, and while it cooks dredge half the chicken in the flour, salt and pepper mixture.  After removing the bacon, brown the chicken.  Remove the chicken.  Wash the pan and repeat with the remaining bacon and chicken. 

This time, don’t wash the pan, but instead add some of the chicken stock and scrape up all the brown bits so they get into the stew.  (You can do this after each step of browning, but I only do it the last time to make it a little healthier.)  

Put all the ingredients into a large pot.  If needed, add water to almost cover all ingredients.  It’s okay of a few aren’t completely covered.  Cover the pot and simmer 1½ -2 hours.  Once it’s done cooking, you will want to thicken the stew.  I use a few tablespoons of cornstarch in cold water, but flour in cold water will work also – use whichever you prefer.

Notes: 

Darker red wine will definitely change the color and taste of the stew – again, use whichever you prefer. 

I love the taste of boneless thighs instead of breasts in this recipe, but they tend to completely shred so there are no chunks of meat left – not bad, just don’t go looking for chunks of meat. 

When I can’t find Chicken and Dumpling or Chicken Gumbo soup I use Chicken and Rice or Chicken and Stars. 

If you use red or Yukon Gold potatoes you don’t have to peel them.

Jen's Salad

Jen's La Bou Salad
Salad with the flavors of La Bou's Avocado Club Sandwich...

Mixed Greens
Avocado, Chopped
Apple, Chopped (Fuji, Honeycrisp, Pink Lady, etc)
Goat Cheese, Chevre (Laura Chenel is good)
Pecans, toasted and chopped
Balsamic Vinegar (Vinaigrette)

Also good with pear.

Red Lobster Cheese Biscuits

Red Lobster Cheese Biscuits
12 biscuits
Biscuits
2 cups Bisquick
3/4 cup Buttermilk
1 cup cheddar cheese, shredded
Topping
2 tbs butter
1/4 tsp Parsley Flakes
1 tsp Garlic Powder

Mix the ingredients together and either divide into 12 muffin tins, sprayed with cooking spray or make 12 drop biscuits on a pan, sprayed with cooking spray.
Bake at 400 degrees for 18-20 minutes.
Check them at about 15 minutes.
Melt topping ingredients in microwave and brush on biscuits immediately after removing them from the oven.

Cashew-Crusted Chicken on Basil-Pineapple Rice

Cashew-Crusted Chicken on Basil-Pineapple Rice

1/2 cup unsalted cashews
2 tablespoons garlic-seasoned breadcrumbs
4 (4-ounce) skinless, boneless chicken breast halves
1 large egg white, lightly beaten
1 (8-ounce) can crushed pineapple in juice, drained
Cooking spray
3 cups cooked rice
1/3 cup finely chopped fresh basil
1/2 teaspoon salt

Preheat oven to 450°.
Place nuts and breadcrumbs in a food processor, and pulse 10 times or until the crumbs measure 2/3 cup. Pour nut mixture into a shallow dish. Brush chicken with egg white; dredge chicken in nut mixture. Spread the pineapple in an 11 x 7-inch baking dish coated with cooking spray. Arrange chicken over pineapple, and bake at 450° for 14 minutes or until chicken is done, turning after 7 minutes.
While the chicken is cooking, prepare the rice according to package directions. Remove chicken from dish. Stir rice, basil, and salt into pineapple. Serve with chicken.

Yield: 4 servings (1 chicken breast half and ¾ cup rice)

CALORIES 430 (20% from fat); FAT 9.7g (sat 2g,mono 5.1g,poly 1.8g); PROTEIN 33.6g; CHOLESTEROL 66mg; CALCIUM 42mg; SODIUM 489mg; FIBER 1.9g; IRON 3.8mg; CARBOHYDRATE 50.4g

Cooking Light, NOVEMBER 2001

Cuban-Style Picadillo

Cuban-Style Picadillo

From Jamie...

¼ cup olive oil

1 large white onion, chopped

8 garlic cloves

6 Turkish bay leaves

2 lbs ground beef (I use turkey)

1 – 14.5 oz can diced tomatoes in juice

¾ cup raisins

¾ cup sliced drained pimiento-stuffed green olives (from 5 oz jar)

¼ cup tomato paste

1 tsp chili powder

¼ tsp cayenne pepper.

(I also added capers)

Heat oil in large pot over medium-high heat.  Add onion, garlic, bay leaves; sauté until onion is soft, about 5 minutes.  Add meat; sauté until cooked, breaking up with back of fork, about 7 minutes.  Add all remaining ingredients.  Simmer until picadillo thinkens, stir occasionally, about 8 minutes.  Season to taste with salt and pepper.  Discard bay leaves.  Serve warm with rice or as taco/burrito filling.

Triple Lemon Loaf

Lemon Lemon (Lemon) Loaf
Adapted from Baked: New Frontiers in Baking
Printable Recipe
Makes 2 9x5x3 loaves

For the Lemon Cake:
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 large eggs, at room temperature
1/4 cup grated lemon zest (from about 4 lemons)
1/4 cup fresh lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 teaspoons pure vanilla extract

For the Lemon Syrup:
1/3 cup fresh lemon juice
1/3 cup sugar

For the Lemon Glaze:
2 cups confectioners' sugar, sifted, or more if needed
4 to 6 tablespoons fresh lemon juice

Make the Lemon Cakes:
1. Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.

2. Sift both flours, baking powder, baking soda, and salt together in a medium bowl.

3. Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.

4. Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.

5. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

6. Let cool in the pans for 15 minutes.

Meanwhile, make the Lemon Syrup:
1. In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

2. Line a half sheet pan with parchment paper or Silpat and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

3. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.

The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.

Make the Lemon Glaze:
1. In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

From Amy @ playinghouseblog.com

Frozen Lemonade Pie

Frozen Lemonade Pie
from The Neelys via FoodNetwork.com
Kristen's 4th of July dessert!
 
Ingredients:
1 large-size store bought graham cracker pie crust
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container Cool Whip, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel for garnish (optional)
Directions:

In a medium bowl, add chilled sweetened condensed milk and Cool Whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy.

Pour mixture into the pie crust and freeze for several hours or overnight.
Garnish with candied lemon peel, if desired.
Makes 8 servings.
Enjoy!

Source...

Baked Garlic Rice Pilaf

Baked Garlic Rice Pilaf

Ingredients:
2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice

Directions:
Preheat the oven to 375° F. Have ready a covered casserole dish. In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

From Annie's Eats

Garlicky Baked Rice

Garlicky Baked Rice
Adapted from Annie's Eats
Printable Recipe

2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice
Preheat the oven to 375° F. Melt the butter over medium-high heat in a Dutch oven. Add the garlic and rice and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth and bring to a boil. Cover and bake for 25 minutes. Stir in the remaining chicken broth and bake, covered, for 30 more minutes or until all the liquid is absorbed. Stir in a squeeze of fresh lemon juice and serve warm.
From Amy @ PlayingHouseBlog.com

Aromatic Noodles with Lime-Peanut Sauce

Aromatic Noodles with Lime-Peanut Sauce
Adapted from The Food You Crave by Ellie Krieger


12 oz. linguine (or other pasta shape, whole wheat or regular)
2 cups broccoli florets
1 cup sugar snap peas
1 cup snow peas
1 cup edamame
1/2 cup peanuts
1/2 cup peanut butter (smooth or chunky)
1/4 cup low-sodium soy sauce
1/4 cup water
2 tbsp rice vinegar
2 tbsp fresh lime juice
1 scallion (white and green parts), cut into pieces
3/4 inch piece fresh ginger, peeled and finely grated
2 tbsp firmly packed brown sugar
1/4 tsp red pepper flakes, plus more to taste
Dash of garlic salt (optional)

1. Toast the peanuts in a small dry skillet over medium-high heat until fragrant, 3-5 minutes, stirring frequently. Set aside to cool.

2. Cook pasta according to package directions. Drain and rinse under cold running water, set aside.

3. Steam peas and broccoli either using a steamer basket on the stove or in the microwave until they are bright green and crisp-tender.

4. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, red pepper, and garlic salt (if using) in a food processor or blender until smooth. Coarsely chop the cooled peanuts.

5. Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into bowls and top each serving with veggies. Drizzle remaining sauce over vegetables. Sprinkle with peanuts and serve.

From Amy @ PlayingHouseBlog.com

Chicken Piccata

Adapted from The America's Test Kitchen Family Cookbook
Printable Recipe
Serves 4

1/2 cup all-purpose flour
8 boneless chicken breast cutlets (4 ounces each), pounded thin with a meat tenderizer
Salt and pepper
4 tablespoons vegetable oil
1 shallot, minced
1 garlic clove, minced
1 cup low-sodium chicken broth
1/2 large lemon, sliced into thin half-moons and end discarded
1/4 cup fresh lemon juice (from 1 1/2 lemons)
2 tablespoons capers, rinsed (optional)
3 tablespoons unsalted butter, cut into 3 pieces and chilled
2 tablespoons minced fresh parsley

1. Adjust an oven rack to the middle position and heat the oven to 200F. Spread the flour in a shallow dish.

2. Pat the cutlets dry with paper towels, then season with salt and pepper. Dredge through the flour to coat and shake off any excess.

3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until just smoking. Add half of the cutlets and cook until light golden brown on both sides, about 2 minutes on each side. Transfer to an oven-safe plate and keep warm in the oven. Repeat with remaining oil and cutlets.

4. Add the shallot and garlic to the oil still left in the skillet and cook over medium heat until softened, about 2 minutes. Stir in the broth and lemon slices, scraping up any brown bits, and simmer until reduced and slightly syrupy, about 8 minutes.

5. Stir in the lemon juice and capers if using. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the chicken before serving.

From Amy at PlayingHouseBlog.com

Chicken Milanese with Arugula Salad

Chicken Milanese with Arugula Salad

Source: Everyday Food, May 2008

Ingredients:

1 1/4 cups plain dried breadcrumbs

1/4 cup plus 2 Tbsp. olive oil

1/3 cup all-purpose flour

2 large eggs, lightly beaten

course salt and ground pepper

4 boneless, skinless chicken breast halves (about 6 ounces each)

2 Tbsp. fresh lemon juice, plus lemon wedges, for serving

5 ounces baby arugula

1 small red onion, thinly sliced

Directions:

1. Preheat oven to 425 degrees F. On a rimmed baking sheet, toss breadcrumbs and 1/4 cup oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.

2. One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.

3. Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.

4. In a bowl, whisk together remaining 2 Tbsp. oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.

Notes from Culinary Covers:

*Don’t skip toasting the breadcrumbs. The toasted flavor is one that you’ll want on your chicken.

*Pounding the chicken breasts is absolutely an essential step in this recipe. If the chicken is an even thickness, it will cook evenly and stay moist.

*Arugula isn’t always easy to find. At my market, they only sell it in tubs of already washed greens. Whole Foods, Trader Joe’s and Farmer’s Markets (or well stocked produce sections) will carry arugula. I love arugula and it was great with the chicken, but you could certainly substitute some baby greens if you prefer them.

*If you don’t want the greens at all, just make the chicken- it’s great on its own and would make easy, healthier chicken tenders for your little ones too.

From Lori @ Culinary Covers

BBQ Cupcakes

Chocolate and Vanilla Cupcakes with BBQ decorations.  Made from Nilla wafers, Grasshopper cookies, frosting, gummibears, circus peanuts, caramels, etc.

Pirate Ship Cake

Squeeze Inn Burgers

Jamie and I headed to Squeeze in On Fruitridge Rd for lunch.  We knew the wait would be long, but we weren't quite prepared. 

We waited an hour in line to order and another hour out back on the patio to get the food.  Fortunately, people in line and on the patio were friendly! 

We had a little time to spend inside the small building looking at pics on wall and other peoples orders!  Once on the patio, it was reasonably easy to get a refill on sodas by knocking on the back door. 

We both ordered a squeeze with cheese and fries.  Both were really good.  However, I would not wait 2 hours for them. 

Glad we did it once, wouldn't go back unless it was with a big group and this was the event!