Recipes


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Watermelon Lemonade Slushy
Serves about 6
Ingredients:
4 cups watermelon, pureed and strained
4 cups  ice cubes
 2/3cup frozen lemonade concentrate
1 cup cold water
For an adult version: leave out the water and add 4oz. each of vodka and limoncello.  
 
Method:
Puree watermelon in a blender. Strain through a mesh strainer. (You can skip this step if you want, but it will be harder to sip through a straw if it's not strained.)
In blender on medium speed, blend together watermelon, ice, lemonade concentrate, and water until ice breaks down. Pour into glasses and enjoy!
Sloppy Joes

 




 

 

1 pound extra-lean ground beef

1 onion, diced

4 cloves garlic, minced
1 jalapeno, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 1/2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns

Directions

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Coconut Cup Cakes
2 3/4 cups butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons each vanilla and almond extracts
3 cups all-purpose flour
1/2 teaspoon each baking powder, baking soda, and salt
1 cup coconut milk
1 1/2 cups flaked coconut, plain or toasted
8 ounces cream cheese, at room temperature
2 3/4 cups powdered sugar

Preparation

  1. Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.
  2. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.
  3. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.
  4. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut. 
Peanut Butter Oatmeal Chocolate Chip Cookies
1 cup (1/2 lb.) unsalted butter, at room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
3/4 cup creamy peanut butter 2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt 2 cups chocolate chips (12 oz.) 1 1/2 cups quick-cooking rolled oats


1 cup unsalted roasted peanuts, chopped
Preparation
  1. In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
  2. 2. In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats, and peanuts.
  3. 3. Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.
  4. 4. Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.
  5. 5. Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
Caramelized Maui Onion Dip
Ingredients
2 tablespoons olive oil
2 Maui onions (or other sweet onions), halved and thinly sliced (about 5 cups)
1 cup sour cream 
1/2 cup buttermilk
1 teaspoon kosher salt 


Preparation
  1. Heat oil in a large nonstick frying pan over medium heat. Add onions and cook, stirring occasionally, until brown, sticky, and caramelized, about 20 minutes. If the pan starts to burn, reduce heat to medium-low and add 1 tbsp. water, stirring well. Transfer onions to a small bowl and chill until cold, about 1 hour.
  2. Reserve 1 tbsp. onions. In a food processor, pulse remaining onions, sour cream, buttermilk, and salt just until combined. Transfer to a serving dish, top with reserved onions, and chill at least 1 hour.
  3. Make ahead: Up to 2 days and chill.











Ingredients For the cake:

For the frosting:

  • 4 8-ounce packages cream cheese, softened
  • 2 sticks unsalted butter, softened
  • 2 pounds (about 8 cups) confectioners' sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl.
Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined.
Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers.
Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth.
Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting.









 
About 1/4 cup salad oil
About 2/3 cup unsweetened cocoa
1 1/3 cups all-purpose flour 1 teaspoon baking soda
1/4 teaspoon salt 1 1/4 cups sugar 2 large egg whites 
1 teaspoon vanilla

Whipped frosting
Preparation
1. Oil a metal 8-inch-square or 8-inch-wide round cake pan, or a 9-inch-wide, 1 1/2- to 2-inch-deep heart-shaped pan. Line pan bottom with waxed paper cut to fit; oil paper. Dust pan with cocoa, shaking out excess.
2. In a bowl, mix 2/3 cup cocoa, flour, soda, and salt.
3. In another bowl with a mixer, beat to blend sugar, 1/4 cup salad oil, egg whites, vanilla, and 1 cup water. Add flour mixture; stir to mix, then beat until batter is smooth.
Scrape batter into prepared pan.
4. Bake in a 350° oven until cake begins to pull from pan side and springs back when lightly pressed in center, 35 to 40 minutes.
5. Let cool in pan on a rack for 10 minutes. Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan, and gently pull off and discard waxed paper. Let cool about 1 hour. Invert a flat plate onto cake; holding rack and plate together, turn cake over onto plate. Spread cake with whipped frosting, swirling with small spatula. Lightly dust with more cocoa.

Mint Chocolate Chip Cake

 

 

 

 

 

 

Ingredients

Parchment paper
1/2 gal. mint chocolate chip ice cream, softened
10 chocolate wafers, coarsely crushed $
Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints

Preparation

1. Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans.
2. Bake at 350º for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour).
3. Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
4. Remove cake from springform pan, and place on a cake stand or plate. Prepare Chocolate Ganache, and spread over top of ice-cream cake. Let stand 15 minutes before serving. Garnish, if desired.
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Rice for 12

1/4 lb. margarine
1 large chopped onion
1 tsp. oregano
3 cans Campbell's consomme soup
4 oz. can mushrooms
2 cups uncooked regular rice
2 cups water

Melt margarine add all ingredients. 
Let simmer 20 minutes on top of stove. 
Put in covered casserole dish
and bake for 1 hour at 375.

Sweet and Sour Pork
3/4 lb. pork shoulder, cut into 1/2" cubes
1 TBS. shoyu
1/2 tsp. salt

Batter:
3/4 cup flour           
1/4 tsp. salt
1/4 TBS. cornstarch      
3/4 cup water
1/4 tsp. baking powder
1/4 tsp. baking soda

Sauce:      
1 Cup water
1/3 cup dark brown sugar  
2 TBS. shoyu
2 TBS. cornstarch          
2 TBS. catsup
2 TBS. cider vinegar

Vegetables:
2 medium onions, cut into eighths
2 medium carrots, peeled and sliced
1 green pepper, cut into 1" chunks
1 garlic clove, chopped
1 can canned pineapple chunks, drained

In medium bowl, combine pork cubes, shoyu and salt, set aside.  In a wok or sauce pan, heat 2 TBS. oil, and vegetables and stir fry for 2 minutes.  Add pineapple and stir fry for 1 more minutes.  Remove vegetables and set aside. 

In medium bowl, combine batter ingredients, add pork and toss until pieces are covered. 
In wok or sauce pan, heat 2 cup oil to about 365 degrees. 
With spoon, drop a few pork pieces into hot oil. 
Cook 4 or 5 minutes until crisp and brown. 
Remove pork with slotted spoon to drain on paper towels.  Keep warm in 200 degree oven. 
In sauce pan, combine sauce ingredients and heat until boiling, stirring constantly until thickened.  Add vegetables and cook 1 or 2 minutes. 
Stir in pork. 

Serve immediately.

Pepper Steak
1/4 cup Crisco
1 lb. round steak cut into thin strips
1 medium onion, thinly sliced and separated into rings
2 green peppers, thinly sliced
1 TBS. cornstarch
1/2 cup water
2 TBS. soy sauce
1 tsp. sugar
1 tsp. garlic salt
1/4 tsp. black pepper

Preheat oil in wok to 325 degrees. 
Add meat and brown. 
Add onion and green pepper and cook until tender.  Dissolve cornstarch in water and soy sauce. 
Add sugar, garlic salt and pepper. 
Pour into skillet with vegetables and meat, stirring until sauce is thickened and clear.  Serve over rice.


Chicken with Oyster Sauce (Hawaiian)
2 lb.. chicken cut into pieces
1/4 cup flour
Shake chicken with flour in a bag. 
Then fry in oil until evenly browned.

Sauce:
1/2 tsp. black pepper
3 TBS. sugar
1/3 cup water
1/2 cup oyster sauce.
Cook sauce ingredients on low heat until sugar is dissolved. 
Pour sauce over fried chicken and toss to coat chicken. 
Garnish with chopped green peppers or blanched Chinese peas.

Almond Chicken

2‑4 chicken breasts
1 chicken bouillon cube
1 tsp. salt
1/2 cup flour
1/4 cup cornstarch
1/2 tsp. salt
2 TBS oil
2 cups chicken broth
1 can evaporated milk
1 TBS. sugar
cornstarch to thicken

Boil breasts in water with bouillon and salt until very tender and it falls off the bone. 
Let cool; then break into pieces. 
Dip in the next four ingredients, which have had a little cold water added to make into a thick paste, and deep fry until done. 
Mix the next three ingredients together and thicken with the cornstarch, which has been put in a little water. 
Pour sauce over chicken pieces and top with slivered almonds.

Sloppy Joe's
            
2 lb. ground beef
1 cup chopped green pepper
1 up chopped celery
1 cup chopped onion
2 cup barbecue  sauce
2 cups water
1 cup 3 minute oats
2 Tablespoons flour
1 teaspoon salt

Combine beef, green pepper, celery and onion in skillet and cook until meat is browned. 
Drain excess fat. 
Add remaining ingredients and simmer 35 minutes. 
Serve hot on buns.











 
Nutritional Facts 1 serving (2 each) equals 182 calories, 10 g fat (4 g saturated fat), 10 mg cholesterol, 124 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Ingredients

  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • 3 cups confectioners' sugar
  • 60 miniature pretzels (about 3 cups)
  • 1-1/2 cups milk chocolate chips
  • 1 tablespoon shortening











 

Directions

  • Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 4 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
  • Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion for 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Sprinkle with cilantro and rosemary.
  • Place two tortillas on a baking sheet coated with cooking spray. Cut steak into thin strips; place on tortillas. Using a slotted spoon, place pepper mixture over steak. Top with tomatoes, mushrooms, cheese and remaining tortillas; lightly spray top of tortillas with cooking spray.
  • Bake at 425° for 5-10 minutes or until golden brown and cheese is melted. Cut each quesadilla into four wedges. Yield: 4 servings.

Ingredients

  • 1/2 pound beef top sirloin steak
  • 1/2 each medium green, sweet red and yellow pepper, julienned
  • 1 tablespoon chopped red onion
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh cilantro
  • 1/4 teaspoon dried rosemary, crushed
  • 4 flour tortillas (6 inches)
  • 6 cherry tomatoes, halved
  • 1/4 cup sliced fresh mushrooms
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

  • In a small bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined. Shape into 1-in. balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is set, about 1 hour.
  • In a microwave, melt chocolate chips and oil; stir until smooth. Dip the peanut butter ball into chocolate; allow excess to drip off. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator. Yield: 5 dozen.









Ingredients

Directions

Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat to 400 degrees F.


Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat. Put the chocolate and 2 sticks plus 2 tablespoons butter in a heatproof bowl; set the bowl over the saucepan (do not let the bowl touch the water). Stir occasionally until melted and smooth. Remove the bowl from the saucepan.


Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth. Add the eggs one at a time, beating well between each addition, until the batter is thick and shiny. Add the vanilla, then add 1 cup flour and mix until combined. Spread in the prepared pan.


Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Remove from the oven and scatter the marshmallows, chocolate chips and peanuts on top. Return to the oven; continue baking until the marshmallows are golden, about 5 more minutes.


Let cool in the pan on a rack, 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before slicing.











Directions

Rub the inside of a saucepan with a garlic clove; leave the garlic in the pan. Add 1 cup dry white wine and 1 tablespoon plus 2 teaspoons lemon juice; bring to a simmer over medium heat. Toss 1 pound shredded gruyere or other melting cheese (see below) with 2 tablespoons flour or cornstarch; gradually add the cheese to the pan, stirring until melted before adding more. Discard the garlic and season the fondue with nutmeg and cayenne pepper. Transfer to a fondue pot or a slow cooker set to low. Serve with bread or other dippers.

Big Dippers :
Roasted Brussels sprouts
Mini meatballs
Grilled polenta
Prosciutto or other cured meat
French fries

Choice Cheese:
These are ideal for fondue. Use one or a combo.
Brie (remove the rind)
Manchego
Cheddar
Fontina
Swiss or Emmentaler
Gouda (young or aged)










Ingredients

  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • Pinch red pepper flakes, optional
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.


Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
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