Apricot Chicken

• 1/2 C. Apricot preserves
• 1/2 small jar catalina dressing 
• 1/2 pkg dry onion soup mix
• 2 chicken breasts

Mix first three ingredients well and spread over boneless, skinless chicken breasts. Cover and bake 1 1/2-2 hrs at 325, uncover for last half hour if desired.
Also works in the crockpot, just add a little water.
Can use any flavor preserves. It tastes really good with raspberry preserves.
I like to take the chicken out of the crockpot after its cooked a little and chop it into bite size pieces, and put it back in to keep cooking so that each piece of chicken gets lots of sauce on it.
Serve over rice or mashed potatoes.

Macaroni and Cheese

• 1 pkg elbow pasta, cooked
• 1/2 C. bread crumbs
• 1/4 C. Parmesan cheese
• 5 Tbsp. butter
• 1/4 C. flour
• 3 1/2 C. whole milk
• 1 lb. shredded sharp cheddar cheese
• 2 tsp. salt

1. Mix bread crumbs and parmesan cheese in small bowl; set aside. 
2. Heat butter in large sauce pan on medium until melted. Add flour; stir until smooth. Cook 3-4 minutes until light golden brown. 
3. Add milk to butter mixture, one cup at a time, whisking continuously until very smooth; bring to a boil. Cook 10 minutes on medium, whisking continuously. 
4. Add cheddar cheese; stir until melted completely. Season with salt (and pepper). Stir in cooked pasta. 
5. Spray bottom and sides of baking dish with nonstick cooking spray; add pasta/cheese mixture. Top with bread crumb mixture. 
6. Bake on center rack 15-20 min, or until topping is golden brown and bubbling around edges. 

Tastes good even without bread crumbs. 

Meatballs with Barbecue Sauce

• 3 Tbs. vinegar
• 1 C. ketchup 
• 1/2 C. water
• 2 Tbsp. brown sugar
• 6 Tbsp. chopped onion
• 1/2 tsp. dry mustard
• 1 bay leaf

Combine ingredients and simmer 5 min. Pour sauce over cooked meatballs (store-bought or home-made). Bake in oven for 1 hour at 350'.

Miracle Fruit Salad

• 1 (21 oz) can pineapple chunks
• 1 (21 oz) can sliced peaches
• 1 can mandarin oranges
• 2 Tbsp. lemon juice
• 1 1/2 tsp Almond Extract
• 2 C. grapes
• 1 pt strawberries

Mix and chill. Add 2 sliced bananas just before serving (opt). I don't do the bananas usually because they get gross so quickly. Very tasty.

Ambrosia

• 1 can pineapple chunks
• 2-3 bananas, sliced- pour pineapple juice over bananas in strainer. 
• 1 can mandarin oranges (drained)
• 2 C. green grapes
• 2 C. sour cream
• shredded coconut

Combine in medium bowl.

Good for Easter dinner.

Spaghetti Sauce

• 1/4 C olive oil 
• 1 clove garlic- minced
• 1 c. chopped onion
• 1 lb ground beef
• 1 Tbs flour
• 3/4 c. dry red wine
• 1 14 1/2oz can peeled tomatoes
• 1 6oz can tomato paste
• 1 c. beef bouillon
• 1 bay leaf
• 2tsp salt
• 1/4 tsp pepper

Heat olive oil in a heavy sauce pan; saute garlic and onion until golden. Toss the beef with the flour. Add to the onions; cook until crumbly, stirring frequently. Add wine; cook over high heat a few minutes. Mix in tomatoes, tomato paste, bouillon, salt, pepper, and bay leaf. Cook over low heat 1 1/2 hours. During the last 1/2 hour of cooking fresh basil leaves or Italian seasonings may be added.
Makes about 5 1/2 cups.

*Double canned tomatoes. May use Italian sausage.

Stuffed Shells

• 1/4 C grated parmesan cheese
• 1 pressed garlic clove
• 1/2 tsp dried basil leaves
• 1/2 tsp dried oregano leaves
• 1/8 tsp salt
• 18 uncooked jumbo pasta shells (or manicotti)
• 1 15oz part skim ricotta cheese
• 1 pkg shredded Italian cheese mix
• 3/4 C half and half - divided
• 1 jar spaghetti sauce (26-28 oz) or homemade spaghetti sauce

Cook pasta shells and drain. Combine ricotta cheese, 1 1/2 C Italian cheese blend, 1/4 C half and half, Parmesan cheese, garlic, and seasonings. In small bowl, whisk together. 1 jar spaghetti sauce and remaining half and half. Reserve 1 C sauce and spread remaining on bottom of baking dish. Fill each shell with cheese mixture. Place in dish and top with sauce. Bake 40 minutes at 350'. Sprinkle with cheese and continue baking for 5 mins.

Black Bean Taco Soup

• 1 lb beef - browned and drained
• 28oz can crushed tomatoes
• 15 1/4 oz corn (undrained)
• 15oz black beans (undrained)
• 15 1/2 oz can red kidney beans (undrained)
• 1 envelope dry Ranch dressing mix
• 1 envelope dry taco seasoning
• 1 small onion, chopped
• tortilla or corn chips
• shredded cheese
• sour cream

1. Combine all ingredients, except last 3 in crockpot.
2. Cover. Cook low 4-6 hours.
3. Garnish with last 3 ingredients. 

Cajun Chicken Pasta Salad

• 4-5 chicken breasts
• season salt
• 2-3 Tbs butter
• Cajun seasoning spice for poultry (comes in jar)
• Steak sauce
• 2 16oz bags Rotelli or bow tie pasta
• green, red, and yellow pepper (1 each)
• 1 jar sun-dried tomatoes, packed in olive oil (must be packed in olive oil)
• 1/2-1 C pine nuts (opt)
• 1 red onion
• 1 bottle Caesar dressing
• 1 bottle Newmann's balsamic vinegar

Season chicken breasts with season salt, grill; shred into bite-sized pieces. In frying pan, melt butter. Stir in grilled chicken and cajun seasoning spice to taste. Coat chicken lightly with steak sauce, set aside. Cook, rinse, and cool pasta; set aside. Cut peppers into strips and then in half again. Cut sun-dried tomatoes into tidbits and chop as much red onion as desired into small strips. Overnight or several hours before serving, combine pasta, chicken, tomatoes, pine nuts, peppers, onion, and dressings in a large serving bowl. Refrigerate. Serve cold.
Chicken may also be cooked in chunks in a frying pan.

Taco Soup

• 1 onion
• 1 28oz can of diced tomatoes
• 1 9oz jar of tomato sauce
• 1 can of corn (do NOT drain)
• 1 can of chili beans (do NOT drain)
• 1 can of pinto beans, rinsed (or red, kidney, or black)
• 1 small jar/can of jalapeno pepper
• 1 lb hamburger
• 1 pkg taco seasoning
• sour cream, grated cheese (opt)
• tortilla chips

Brown the hamburger and onion. Add tomatoes, tomato sauce, corn, chili, beans, pinto beans, jalapeno pepper, and taco seasoning. Simmer for about 20 min. until heated through. Serve with tortilla chips, crushed (opt). Enjoy!

Cashew Salad

• 1 pkg shell pasta - cooked (1 lb/16oz)
• 2-3 chicken breasts - cooked and cut
• 1 C. celery
• 2 green onions
• 1 1/4 C. grapes - or more
• 1/2 C cashews - or more
• 1/2 C mayo
• 1/2 C pineapple tidbits - or more
• 8 oz French dressing

Mix together.
Leave out cashews till ready to serve.

Black Bean Salsa

• 2 cans black beans
• 2 cans black eyed peas
• 2 cans corn (drained)
• 8-10 Roma or plum tomatoes
• 3 avocados (diced)
• Zesty Italian dressing, 1/2 of small bottle
• pure` of lime 

Serve with lime or guacamole chips, or plain tortilla chips.

Chocolate Mousse Pie

Chocolate Mousse Pie

Crust:

-21 chocolate cookies (ex. Oreos)

-1/4 cup butter

Mousse:

-12 oz. semi-sweet chocolate (I do 10 oz so it's not quite so rich)

-1 tsp vanilla extract

-pinch of salt

-3 3/4 C. chilled whipping cream

-1/4 C. sugar

For Crust:

Preheat oven to 350'. Butter 9" springform pan 2 3/4" up the sides. Grind cookies in a food processor. Add butter and process till mixture is evenly moistened. Press to pan. Bake 5 min. Cool completely on a wire rack. 

For Mousse:

Combine chocolate, vanilla, and salt in the food processor. Bring 1 C. cream to a boil in a heavy small saucepan. With food processor running, gradually pour in the hot cream through the feeding tube and process until the chocolate is melted and smooth. Transfer mixture to a large bowl. Cool to room temperature, stir occasionally. Beat 2 C cream and sugar till it forms stiff peaks. Fold into chocolate mixture. Pour mousse into the crust. Chill till set, about 6 hours. (It can be prepared the day before).

For decoration:

-Beat remaining 3/4 C cream till stiff peaks. Decorate on top. And add chocolate shavings for decoration. 

Chocolate Softies

1 c. butter 1 egg 1 1/3 c. sugar 1 tsp. salt 2 Tbs. milk 1/2 c. corn syrup 1 Tbs. vanilla

3 1/3 c. flour 2/3 c. cocoa 2 tsp. baking soda 1 bag of chocolate chips (or mint chips if you like and can find)

Mix together ingredients on left. Sift ingredients on the right and combine together. Add chips. Roll into walnut sized balls and then roll in granulated sugar. Bake on ungreased cookie sheet at 350 for 8 minutes.


This is my sister Heather's recipe. My niece Lindsay loves to make it. She made it for us one holiday when they were visiting and Isaac has been wanting the recipe ever since. We finally got it this summer and made a bunch to give away and they were a hit. They are super chocolaty and so soft, but not gooey. Their name perfectly fits them. Give them a try, you will not regret it! (But your hips might because you will most likely eat the whole batch).

Pumpkin Surprise Cake

1st Step:

1 Box Yellow Cake mix (set aside 1 cup)
1 egg
1/4 lb melted butter

Pour cake mix into mixing bowl; add egg and butter and mix. Press into pan which has been greased and floured.

2nd Step:

1 1/2 C pumpkin
2 eggs
3/4 C sugar
1 C milk
1 tsp cinnamon
1/2 tsp salt
1/4 tsp cloves
1/2 tsp ginger

Mix together and pour over cake mixture.

3rd Step:

1 C cake mix that was set aside
1/2 stick butter

Cut butter into cake mix and sprinkle evenly over top of the pumpkin mixture.
Bake 40 min @ 350 and cool. Serve with whipped cream. Whipped cream is really easy to make yourself and does not leave that weird film in your mouth like cool whip.

I've actually never made this, it's my mom's recipe. But so many people have asked for it, I had to put it up here. It is quite tasty.

The Best Pumpkin Bread

1 C butter, softened
3 C sugar
3 eggs
3 C all-purpose flour
1 Tbsp. baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp ground nutmeg
1 (16 oz) can solid pack pumpkin

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into 2 greased loaf pans. Bake at 350' for 1 hour. Check with toothpick.

I found this on allrecipes.com and made it for my primary class last Sunday. They had all brought their scriptures  several weeks in a row and I promised them a treat. They were thrilled with this. And I have tried many different recipes for Pumpkin Bread, but Isaac and I have decided that this one is our favorite. It is very moist. Isaac exclaimed as he pulled it out of the oven that this was the best looking bread we have ever made. So we've decided it's a keeper.

This can be made into small muffins for small mouths. You can also add chocolate chips.

Chicken Cacciatore

• 1 1/2 C marinara sauce
• 1/2 C thinly sliced onions
• 1/4 C tomato paste
• 1/4 C red or white wine
• 1/2 tsp each dried rosemary and salt
• 8 small chicken thighs (about 1 3/4 lb), skin removed
• 8 oz mushrooms, cut in half and quartered if large

1. Mix marinara sauce, sliced onions, tomato paste, wine, rosemary and salt in a 4-qt or larger slow cooker.

2. Add chicken and mushrooms; toss to mix and coat.

3. Cover and cook 2 1/2 - 3 1/2 hours on high or 5-8 hours on low until chicken and onions are tender. 

I got this recipe from my mom, she just found it recently in a magazine and it is a keeper! It's so easy. 

You can use any kind of spaghetti sauce that you prefer or even just a can of generic plain tomato sauce if you use all the spices. I didn't have mushrooms, but I did have green pepper to add. And I used chicken breasts instead of thighs because that's what I had in my freezer and I threw in some bacon from the freezer to give it some flavor since I wasn't using meat with bones. I also don't have any cooking wine, so I put in 1/2 Tbsp red wine vinegar at the end. I added lots of spices like a bay leaf, basil, parsley, and thyme. I also added lots of garlic.

I served this on top of pasta noodles. But you could serve it over rice or potato instead. 

White Bread in the Bread Machine

1 C water
1 tsp salt
2 Tbsp vegetable oil
2 Tbsp white sugar
2 Tbsp dry milk powder
3 C white flour
1 1/4 tsp yeast

Toss into bread machine and start.
Very light and fluffy.

Brown Sugar Pound Cupcakes

• 3 C flour
• 2 tsp baking powder 
• 1/2 tsp salt
• 8 oz (2 sticks) unsalted butter, softened
• 2 1/4 C packed light-brown sugar
• 4 large eggs, room temperature
• 3/4 C buttermilk 

1. Preheat oven to 325'. Line muffin tins with liners or spray with non-stick spray. Whisk dry ingredients in a large bowl and set aside. Cream butter and sugar in mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk, ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
3. Bake cupcakes for 25 minutes.
4. Set rack with cupcakes over a parchment covered baking sheet. Pour glaze over tops, and let stand until set. 

Glaze:

• 4 oz (1 stick) unsalted butter
• 2 C sifted confectioners' sugar
• 2 tsp pure vanilla extract
• 2-4 Tbsp milk

1. Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter in a bowl, leaving sediment behind.
2. Add sugar, vanilla, and 2 Tbsp milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately. 

I did lots and lots of cooking and baking while waiting for Porter to make his grand debut (3 weeks late, I'm still amazed at how late he was!). And this is one of the recipes that I tried at that time. They were so delicious, my mom wanted to eat the frosting off of all of them! I thought of this today because I found a bag of brown sugar that I know I made Isaac run out and buy because we had run out in the middle of my cooking frenzy. We used to live right around the corner from Tops and I would only go there if it was an emergency (not a Tops fan), like I was in the middle of cooking and needed something right then, and this brown sugar bag that I just found was from Tops. (we're still unearthing things from our move, I have since bought a different bag of brown sugar).  It made me think of that time before Porter was here. It seems so long ago now, because it just seems like Porter has been here forever now. So these cupcakes remind me of that time and the waiting and feeling like I had to be doing something. 

Click here to see the post about these cupcakes back in February.

Blueberries n' Cream Coffee Cake

1/2 C butter, softened

1 1/4 C sugar

2 eggs

1 tsp grated lemon peel

2 1/4 C flour

3 tsp baking powder

1 tsp salt

3/4 C milk

1/4 C water

2 C fresh or frozen blueberries

1 pkg (8 oz) cream cheese, diced

Topping:

1/4 C flour

1/4 C sugar

1 tsp grated lemon peel

2 Tbsp cold butter

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well in between. Beat in lemon pee. Combine 2 C flour, baking powder, and salt; add to the creamed mixture alternately with milk and water. In a bowl, toss blueberries with remaining flour, fold into batter along with cream cheese. Pour into a greased 9x13 pan (baking dish).

For Topping:

Combine the flour, sugar, and lemon peel in a bowl, cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375' for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

*If using frozen blueberries, do not thaw before adding to batter.*

These are so good. I made tons of this over this summer for everyone I know. A pan went to my sister who just had a baby, another pan went to my next door neighbor, I made some for family visiting from out of town, and sent tons off to families that Isaac home teaches. It got rave review everywhere it went. I used fresh blueberries because they taste so good and so inexpensive in the summertime. Since I can't bring a pan or a plate to everyone I know, I'll give you the recipe instead!

Enchilada Casserole

1/2 lb ground beef or chicken

1/2 C chopped onion (1 medium)

1 tsp chili powder

1/2 tsp ground cumin

1 15-oz can pinto beans, rinsed and drained

1 4-oz can diced green chili peppers, undrained

1 8-oz carton sour cream

2 Tbsp flour

1/4 tsp garlic powder

8 6-in. corn tortillas

1 10-oz can enchilada sauce or 1 10.5-oz can tomato puree

1 C shredded cheddar cheese (4 oz)

Chopped tomato and sliced green onion (optional)

1. In a large skillet, cook the meat, onion, chili powder, and cumin over medium heat until onion is tender and meat is no longer pink. Drain off fat. Stir in pinto beans and chili peppers; set aside.

2. In a small mixing bowl, stir together sour cream, flour, and garlic powder; set aside.

3. Place half of the tortillas in the bottom of a lightly greased 2-qt rectangular baking dish; cut to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, half of the enchilada sauce, and 1/2 C cheese. Repeat layers, except reserving remaining 1/2 C cheese.

4. Preheat oven to 350'. Cover dish with foil. Bake 35-40 minutes or until bubbly. Sprinkle with reserved 1/2 C cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Top with tomato and onion, if desired.

I took the liberty to do my own thing with this recipe. The above recipe is what I started with. I also used green pepper when sauteing the meat. I added more spices and probably way more cheese. I don't always measure when cooking. And I used light sour cream. This casserole was so good, I recommend you make it for dinner tonight!

Whole Wheat Bread in the Bread Machine

• 1 1/2 C plus 2 Tbsp water
• 2 Tbsp vegetable oil
• 1 1/2 tsp salt
• 1/3 C brown sugar
• 4 1/4 C whole wheat flour
• 3 Tbsp nonfat dry milk
• 2 tsp active dry yeast

Place ingredients in bread pan in order listed. When adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. Use Whole Wheat or Timed Cycle.

Very quick and easy way to have healthy, homemade whole wheat bread! Serve with soup or stew, make a sandwich with it, toast it and spread jam on it. It's good so many ways!

Whole Wheat Banana Bread

• 1/3 C vegetable oil
• 1/2 C honey
• 1 tsp vanilla extract
• 2 eggs
• 1 C mashed bananas
• 1 3/4 C whole wheat lour
• 1/2 tsp salt 1 tsp baking soda
• 1/4C hot water

1. Preheat oven to 325.

2. In a large vowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Spread batter into a greased loaf pan.

3. Bake for 55-60 minutes. Cool on wire rack for 1/2 hour before slicing.

Golden Toffee Blondies

Ingredients:

1 cup (2 sticks) unsalted butter

1 3/4 cups light brown sugar

2 large eggs

2 tsp. vanilla extract

2 cups all-purpose flour

1/2 tsp. salt

1 12-ounce pkg. semi-sweet chocolate chips

1 cup toffee bits 

Directions:

1. Preheat oven to 350'. Position rack to upper third of oven. Line a 9x13  inch baking pan with a large sheet of foil, pressing foil so that it fits snugly into corners of the pan and overhanging edges serve as handles. Lightly butter foil (I sprayed with pam because it was quick). 

2. In a glass measuring cup, microwave butter until melted. In mixer, beat melted butter with sugar about 1 minute. Add eggs and vanilla; beat until combined and light in color. Add flour and salt and beat until just combined. Fold in chocolate chips and toffee bits.

3. Pour batter into prepared pan. Bake 25 minutes. Blondies will be golden brown on the edges yet still soft in the middle. Do not overbake. Transfer to wire rack to cool. When completely cool, use foil edges to lift blondies out of pan and cut into squares. 

Mascarpone Cheesecake

For crust 70 vanilla wafers (8 1/2 oz), finely ground in a food processor (2 1/3 cups) 1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled For filling 20 oz cream cheese (2 1/2 eight-ounce packages), softened 8 oz mascarpone cheese at room temperature (about 1 cup) 3/4 cup sugar 3 large eggs 1 teaspoon vanilla 1 teaspoon fresh lemon juice 1/4 teaspoon salt For topping 1 cup sour cream 1/4 cup sugar 1 teaspoon vanilla 1 teaspoon fresh lemon juice 1/8 teaspoon salt Make crust: Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan. Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan (about 1 inch thick). Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on. Make filling while crust bakes: Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on. Make topping: Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge. Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours. Cooks' notes: Cheesecake can be chilled, loosely covered, up to 3 days. Cut cake with a long, thin sharp knife dipped in a tall glass of hot water.

Peanut Butter Banana Muffins with Chocolate Chips

INGREDIENTS:

1 cup all-purpose flour 3/4 cup quick cooking oats 1/3 cup packed brown sugar 1 tablespoon baking powder 1 cup milk 1/2 cup peanut butter 1/2 cup mashed ripe banana

1 egg, beaten 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1/4 cup all-purpose flour 2 tablespoons butter, melted 2 tablespoons packed brown sugar

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2.	Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
3.	In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
4.	Bake in preheated oven for 18 minutes, until golden brown. Serve warm. **Must add chocolate chips!

Lemon Pudding Cake

Source: Adapted from Luscious Lemon Desserts by Lori Longbotham

4 tablespoons (1/2 stick/60g) unsalted butter at room temperature
1 cup (200g) sugar
1 tablespoon finely grated meyer (or regular) lemon zest
3 large eggs, at room temperature, separated
1/3 cup (80ml) meyer lemon juice (or 1/4 cup/60ml regular lemon juice)
1/3 cup (45g) all-purpose flour
8 oz (250g) sour cream
1/4 teaspoon salt
Powdered sugar for dusting

Preheat the oven to 350F/180C. Butter a 1-qt. (1-ltr) souffle dish. Have ready a large baking pan which will accommodate your souffle dish.

Beat the butter at medium speed until light. Add the sugar and zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.

Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared souffle dish. Place the dish in the larger pan and carefully pour boiling water around it to a depth of 1 inch (2.5cm).

Bake for 50 minutes to an hour, until the top is golden brown, the center is just set, and the top springs back when lightly touched. Remove from the water bath and cool on a rack for 10-15 minutes.

Lightly dust with powdered sugar before serving (I didn't bother) and serve warm, scooping up some of the pudding at the bottom of the dish along with the cake.

Mediterranean Pasta Salad

1 lb. bow tie pasta

1 pint cherry tomatoes, cut in half

bunch of fresh baby spinach

feta cheese 

1 can of garbanzo beans/ chickpeas

Greek Vinaigrette dressing

Cook the pasta for 7 minutes. Chop your tomatoes in half (better to splash the juice in your mouth when you take a bite, mmm). Add it all together and pour the vinaigrette over it. Mix together, sprinkle a little more feta on top (can you tell I love feta?). Serve cold. 

Isaac and my mom like this one better than my cucumber tomato Greek salad. I'm not sure, the other is still my favorite, but this one is really good. 

Boston Cream Cake

This is what I just made for Isaac's 27th birthday and it's really easy (exactly what I needed this year).

Make 1 or 2 circular yellow cakes following the yellow cake recipe from the Better Holmes and Gardens cookbook or if you're going for really easy, I suppose you could use a yellow box cake. 

Whip up a box of vanilla pudding.

Make homemade whipped cream (whip a pint of cream, mixing in sugar and vanilla extract to taste, so easy and infinitely better than store bought whipped topping).

Lightly combine the pudding and the whipped cream with a spatula.

After cooling the cake slice them in half through the middle. 

Smooth the whipped mixture onto the layers and place the layers on top. 

Frosting (sorry I don't have any exact measurements):

Mix butter, powdered sugar, vanilla extract and a little bit of milk in the kitchenaid. 

Melt semi-sweet chocolate chips on your double boiler being so careful not to burn. Pour the mixer contents into the double boiler and stir in. Should be a slightly thick frosting. When it tastes how you like, frost the top of your cake. I've made it before frosting all the way down the sides, but then I saw that Wegmans stole my idea and had the frosting just on top exactly how you see here, so apparently I did it right this way with the frosting only on top, not the sides.

Raspberry Almond Shortbread Cookies

Cookies:

2/3 C sugar

1 C butter, softened

1/2 tsp almond extract

2 C flour

1/2 C raspberry jam (seedless)

Glaze:

1 C powdered sugar

1 1/2 tsp almond extract

2-3 tsp water

In larger mixer bowl combine sugar, butter, and almond extract. Beat at med speed until creamy (2-3 min). Reduce speed to low; add flour. Beat until well mixed (2-3 min). Cover and chill dough at least 1 hour. 

Heat oven to 350. Shape dough into 1" balls. Place 2" apart on cookie sheets. With thumb, make indent in center of each cookies (edges may crack slightly). Fill each indentation with 1/4 tsp jam. Put cookies on parchment paper on cookie sheet to avoid burning. 

Bake 14-18 min or until edges are very slightly browned. Let stand 1 min; remove from cookie sheet. Cool completely. 

Note: Start checking cookies at 10 min. 

Meanwhile, in a small bowl with wire whisk; stir together all glazing until smooth. Drizzle over cookies. 

Makes 3 1/2 dozen cookies.

These are seriously the yummiest cookies I've ever tasted!

Baked Tilapia

18 Ritz crackers

2 T. Dijon mustard

1/4 C Parmesan cheese

1/4 t. salt

1/4 t. pepper

3 T. Olive oil

3/4 t. dried basil

4  Tilapia fillets (about 1 1/2 lb total)

Lemon wedges 

Tartar sauce (opt)

1. Heat oven to 425. Spray baking sheet with non-stick cooking spray or smear olive oil on it. 

2. Crush crackers in a plastic bag. Add cheese, oil and basil. Shake to combine.

3. Spread mustard on tilapia, then put into cracker mixture in bag and get fish covered with crumbs. Place fish on baking sheet then sprinkle with salt and pepper (I used seasoned salt, seasoned pepper, and garlic powder). 

4. Gake at 425 for 15 min or until fish flakes easily with fork. Serve with lemon wedges and tartar sauce, if desired. 

Prep Time: 5 min. 

Serves: 4

Herbed Barbecued Chicken

2 Tbsp olive oil

2 Tbsp soy sauce

2 Tbsp Worcestershire sauce

1 garlic clove, minced

1 Tbsp dried parsley flakes

1/2 tsp dried rosemary, crushed

1/2 tsp rubbed sage

1/4 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp pepper

4 boneless skinless chicken breast halves

Mix together ingredients and pour over chicken, making sure it's coated. Bake at 350 about 30 mins, until chicken is cooked through. 

Taco Casserole

1 lb ground beef 

1 16 oz can corn, drained

1 pkg seasoning (Lowry's, Ortega)

6 corn tortilla taco shells, broken

1 c sour cream

Chopped olives and tomatoes. 

Prepare meat according to directions on taco seasoning pkg. Drain off grease. Add corn and broken taco shells, mix well, put in a 9x13 pan. Cover with foil and bake at 250 (may need higher) for 20 mins. Remove foil, sprinkle cheese over top and bake uncovered 10 mins. Top with sour cream, olives, and tomatoes. 

Very quick, easy, tasty! 

Favorite Meat Loaf

3 slices bread (ciabatta or French is good)

1 c milk

1 egg beaten

1 1/2 lb ground beef

1/4 c minced onion

1 tsp salt (or less)

1/4 tsp each: pepper, dry mustard, sage, celery, salt

1 Tbsp. Worcestershire sauce and garlic salt

Heat oven to 350. Tear bread in pieces (not too small) in large bowl; add remaining ingredients and mix thoroughly. Form lightly into loaf and place into shallow baking pan. If desired, spread 3 Tbsp ketchup over top of loaf before baking. Bake 1 1/2 hrs. 

Cheese Ribbon Meatloaf: Make the above and pat out half of meat mixture in greased loaf pan, 9x5x3. Combine 1 egg white, slightly beaten and 1 Tbsp water; lightly toss with 2 medium slices bread (torn) and 1/4 lb grated cheddar. Top with rest of meat. Bake 1 1/2 hrs. 

Black Bean Chili

4 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 can (4 1/2 ounces) chopped green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14 1/2 ounces each) diced tomatoes
Salt
1 package (10 ounces) frozen corn

Directions
In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
Add frozen corn; simmer until heated through, about 5 minutes. Serve hot.

I usually serve with corn bread.

For something different, I tried this on a whole wheat tortilla and it was great! Or you can eat it in a bowl with a whole wheat tortilla on the side. It was surprisingly easy to make your own tortillas.

Whole Wheat Tortillas

2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water
Combine flour, Baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes. Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy.