Lemon Bars

*I had never made these until last night. They are SO easy (and delish)! I don't have a grater - I know - so I didn't use the lemon rind. They were yummy, but not very "lemony".

Also, wait until these are completely cool before cutting - I am an impatient cook, and when I cut them, the edges were so messy because it was still warm...

Crust:

1. Cream together

1 cup butter

1/2 cup powdered sugar

2. Add & mix well

1/2 tsp salt

2 cups flour, unsifted

3. Pat into a 9"x13" greased baking pan. Bake at 350 for 15-20 min

Filling:

1. Mix together & pour over hot crust

4 eggs, slightly beaten

2 cups sugar

1/2 cup flour

1/4 cup lemon juice

rind of one lemon, grated

2. Bake at 350 for 18-22 minutes. When done, sprinkle with powdered sugar. Cut when cool.

Sweet Pink Lemonade

from Jen Dining, Westerville, OH

1 (6oz) can frozen lemonade

3 cans water

2 cups cranberry juice

Mix well!

Fried Tortillas

2 cups all-purpose flour

2 1/2 tsp baking soda

1/2 salt

1 Tbsp sugar

1 Tbsp oil

approx. 1/2 cup warm water

Mix dry ingredients together. Add oil, then add water until doughy consistency is made. Knead for 3 minutes. Roll out on floured counter & cut into rectangles. Fry in hot oil until brown, turn over & do same.

Hawiian Banana Bread

*This recipe is from one of my roommates when I lived in the "Quiet House" in Laie, HI. It was definitely a house favorite!

2 cups flour

1 1/2 cup sugar

2 tsp. baking soda

1/2 tsp salt

1 cup oil

2 cup mashed bananas

3 eggs

1 tsp vanilla

1/2 cup walnuts or coconuts

Mix all ingredients and cook at 350'F; makes 3 loaves.

Beanie Roll-Ups

*Perfect Hors d'oeuvre to bring to a party!

a variation of Meg Fender's recipe

Ingredients:

2 - 15oz cans black beans

1 clove garlic

1 tbsp oil

1 - 8oz pkg of cream cheese, softened

10 flour tortillas (taco size)

1 jar of your favorite salsa

Open, drain and rinse 1 can of black beans thoroughly. Put in food processor or blender. Add the other entire can of black beans (DO NOT drain or rinse) and the clove of garlic. Blend until slightly lumpy.

Heat oil in skillet on medium. Pour bean mixture into skillet and cook for 5 minutes, slowly stirring consistently. Let cool for 5-10 minutes.

With the back of a spoon, spread a thin layer of cream cheese over one side of a tortilla. Leave about 1/2 inch of space on one end. Then spoon a thin layer of the (now) refried black beans over the cream cheese layer, again leaving 1/2 inch of space.

Gently roll up the tortilla towards the open space. Some of the beans & cheese will spread it self and fill in the space on the end securing the roll.

Now cut the ends off the tortilla, and slice the roll into 1/2 inch pieces.

Serve with salsa for dipping.

Easy finger food! Enjoy!

Fast Bangers and Mash (um...sausage and potatoes)

4 italian sausage links (sweet or spicy), removed from casings and sliced into 1/2 inch pieces
1/2 purple onion, carmelized
1/4 cup beef broth
1/4 cup water
1/2 cup frozen mixed vegetables (peas, carrots and corn)
salt
pepper

Heat medium nonstick skillet on Medium-high. Add sausage. Brown about 2 mins each side or until cooked through. Add carmelized onions, beef broth and water, scraping brown bits off bottom of pan. Season with salt and pepper. Allow to simmer 1-2 minutes until liquid has thickened. Add frozen veggies and cooked until heated through and gravy is thick. Serve with instant mashed potatoes made with milk and butter.

Beef Tacos

*We had this for dinner tonight and it was DELICIOUS! You can also serve this beef over rice for a simple and tasty meal.

Ingredients:

1 lb stewing beef, diced

1 envelope onion soup mix

water

Put the stewing beef and the onion soup mix in a 2qt slow-cooker. Add water until it just covers the beef. Cook on low for 8 hours.

Serve with corn tortillas, and sprinkle with onions & cilantro. Mmmmmmm.....

Spiced Chicken and Rice

3 Tbsp canola oil

1 1/2 lbs boneless, skinless chicken breasts cut into 1-inch pieces

Salt & freshly ground pepper

2 Tbsp fresh ginger, minced

1 1/2 tsp Curry Powder

2 1/2 cups Chicken broth

1 cup long grain rice (such as basmati)

1/4 cup golden raisins

Finely grated zest and juice from 1 lemon

1 cup frozen peas

1/2 cup fresh cilantro, minced

1/2 cup roasted cashews

1. In a large dutch oven over medium-high heat, warm the oil. Add the chicken, season with salt and pepper, and saute, until browned on all sides, about 4 minutes. Transfer the chicken to a plate.

2. Add the ginger and curry powder to the pot and cook, stirring until fragrant, about 30 seconds. Stir in the broth, scraping up any brown bits from the pan bottom. Bring to a boil. Add the rice, raisins, lemon juice and zest, and 1 teaspoon salt. Return the chicken and any accumulated juices to the pot. Bring to a boil, reduce the heat to medium, cover, and cook until the rice is tender and the chicken is opaque throughout, about 20 minutes. Add peas, cover, and let stand, for about 10 minutes. Sprinkle cilantro and cashews over the rice, stir to combine and serve.

*Because I don't always have all these ingredients on hand, I usually replace the ginger, curry, raisins, & cashews with cumin, garlic, and extra cilantro to make a more latin dish.

TCKimmi's Homemade Chicken Stock

A lot of cooking shows are suggesting a cost-effective ways to cook, and one of those ideas is to buy a whole chicken and take it apart at home. It's a great concept, although it can get a little messy and try as you may you can never seem to get all the meat to use in the recipe and what is leftover (aka the carcass) is quickly tossed into the garbage or the freezer never to be thought of again, right?

WRONG! Making chicken stock is a great way to put that carcass to use and get all the flavors of a broth or a stock without having to buy it from a store. I make mine while I am cooking a chicken dish so the meat is fresh. Then I allow it to cool completely before I put it in the freezer. You can also make it vegetarian by not using the chicken.

A few quick tips before recipe.

1. Don't be afraid to eyeball. Any chicken carcass will vary in size, and you may even decide to boil or poach your chicken in the water, so depending on how much water you use, you will need to adjust the amounts of the ingredients accordingly. Always, I repeat, ALWAYS check the taste of your stock throughout the process.
   
   
2. Aromatics first! Aromatic herbs are the ladies of the cooking world, they always go first. That's because the longer you let them soak in the water, the more time they will have to really infuse into the stock and pack it with flavor and give it an amazing smell. You can store the herbs and other loose spices (like whole peppers) in a large tea infuser. This keeps all the little bits from floating around without all the trouble of a cheesecloth.
   
   
3. Easy on the salt. Chicken stock is used as a base for soups, sauces and gravies, but it shouldn't be thought of as a stand alone. Make sure that the salt is minimal, so that the stock tastes seasoned but not salted. You can always add salt to the dishes you use it in.

Homemade Chicken Stock

1 chicken carcass, or whole chicken (do not use if making veggie stock)
1 stalk fresh rosemary
1 stalk fresh thyme
4-5 whole black peppercorns
2-3 cloves garlic, crushed with knife's blade
1 onion, quartered
2-3 medium carrots, thickly sliced
3 celery stalks (slicing optional)
salt

Place chicken carcass or whole chicken in a stock pot. Fill pot with water until chicken is fully submerged. Add rosemary, thyme, pepper, and garlic and heat pot over medium high until boiling. Add onions, carrots, and celery and lower heat so that broth is just simmering.

Simmer for about 2 hours, tasting occasionally and adding salt in small increments. Ready when broth appears golden and tastes chicken-y (If you're using a whole chicken make sure the chicken is cooked through). Strain broth using a sieve. Can be used right away or frozen for up to a month.

Dried Fruit & Popcorn Bars

1/2 cup brown sugar

1 tsp water

1/2 stick unsalted butter, melted

2 cups dried apricots, cherries and cranberries roughly chopped

8 cups popped popcorn, warm

In small saucepan, heat sugar and water to 230 degrees. Transfer to a small bowl, then whisk in the better. Add the dried fruit and toss well.

Place the popcorn in a large bowl, then pour the butter-fruit mixture over it, tossing gently to coat and combine.

press the mixture firmly into a 9x9 inch pan. Let sit for 45 min. Cut into 9 bars.

Potato Sourdough Buns

*I haven't tried these yet - but they seem easy and tasty!

For the starter:

One 12-oz baking potato

1 1/2 cups water

1 tsp instant yeast

1 cup all-purpose flour

For the rolls:

1/2 cup milk

1 egg

2 tbsp sugar

1 tbsp salt

4 to 4 1/2 cups bread flour

To prepare starter:

Microwave potato on high for 5 min, set aside until cool and then peel.

In medium bowl combine water & yeast. Add flour and the potato, mashing together until well combined.

Loosely cover bowl and allow to sit unrefrigerated for at least 8 hours and up to 24.

Then in a large bowl (or stand mixer), combine the starter and all of the roll ingredients. Mix on low until the dough comes together. It should be soft and sticky. Add more flour if needed.

Knead for 5 min or until dough is smooth and elastic. Cover and let rise for 1 hour or until doubled in size.

Heat over to 350. Shape dough into 12 balls (about 4 oz each). Flatten with the palm of your hand until the measure 3 inches across. Place on baking sheet and cover with a cloth. Let rise until puffy, about 45 min.

Sprinkle tops lightly with flour, and with a sharp knife score two lines into the top of each.

Bake 15 to 20 min, or until golden brown.

Best Cupcakes Ever!

from Holly Graham

*If you love spongy cake, you'll love these cupcakes!

Cupcakes:

1 box Betty Crocker or Duncin Hines cake mix

4 eggs at room temperature

1 stick softened butter

1 1/3 cups water

Mix ingredients together and follow cooking times & instructions on box.

Frosting:

1 can regular frosting

1 stick butter

powdered sugar

With a mixer, mix first two ingredients, then add powdered sugar until you get the consistancy you want.

Peanut Butter Cookies

From Rachael Reynolds

1 cup peanut butter

2/3 sugar (brown or white)

1 egg

1/3 cup quick oats

Mix all ingredients together. Roll dough into balls and flatten with fork. Bake at 375' for 10-13 minutes.

Honey Lemon Muffins

1 cup all-purpose flour

1/2 cup whole-wheat flour

1 tsp baking powder

1/4 tsp baking soda

1 egg

1/2 cup honey

1/4 lemon juice

1/4 cup butter

1/2 tsp grated lemon peel

Drizzle:

1/4 cup confectioners' sugar

1 tsp lemon juice

additional grated lemon peel

In large bowl, combine flours, baking powder, baking soda and salt. In another bowl combine egg, honey, lemon juice, butter and lemon peel. Stir into dry ingredients just until moistened.

Coat muffin cups with cooking spray or use paper liners; full one-half full with batter.

Bake at 375 degrees for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

In small bowl, combine confectioners' sugar and lemon juice. Drizzle over warm muffins. Sprinkle with additional lemon peel.

Makes 10 muffins

Per muffin: 178 calories; 5g fat (3g saturated); 31g carb; 1g fiber

Ivonne's Favorite Chicken

1 whole chicken - cut up

1 jar spaghetti sauce

2 cups water

1 onion

1 green pepper

Put all ingredients in a stock pot, cook on medium for 45 min and you're done! YUM :)

Baby Bam

*This rub is great on chicken. Make it a spicy Cajun rub by adding cayenne. Start with 1/4 teaspoon and take it from there!

3 tablespoons paprika

2 tablespoons salt

2 tablespoons dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery salt

Put all ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to three months.

Yield: about 3/4 cup

Emeril's Chicken Parmesan

Prep Time: 20 minutes

Servings: 4

4 boneless, skinless chicken breasts

2 tsp Baby Bam (see Baby Bam post)

2 Tbsp olive oil

1 cup of your favorite red pasta sauce

1/4 pound mozzarella cheese cut into 4 pieces

1/4 cup grated parmesan cheese

1/2 pound cooked pasta (any type)

1. Position rack in upper 3rd of oven & preheat to broil

2. Season each chicken breast with 1/2 tsp of Baby Bam (1/4 per side)

3. Heat the olive oil in a large skillet over medium heat.

4. Cook chicken in skillet for about 4 minutes.

5. Pour 1/4 cup of tomato sauce over each breast.

6. Top each breast w/a portion of mozarella cheese & 1 Tbsp parmesan cheese.

7. Place skillet under the broiler & cook until the cheese melts, bubbles, and is lightly golden (2-3 minutes).

8. Remove skillet from oven. Serve chicken over pasta of choice.