DISCOVERINGOUR TALENTS

D.O.T.

2013 RECIPES

Appetizers, Beverages and Salads

Delightful Punch

1 can thawed limeaid concentrate

1 can thawed lemonade concentrate

1 can thawed orange juice

2 bottles gingerale

2 bags frozen strawberries

Combine fruit juices. Add gingerale when ready to serve. Float frozen strawberries on top.

Sun Dried Tomato Brie

1 15-oz. brie round

1 7-oz. jar of sun-dried tomatoes packed in oil, undrained

2 TBS. fresh parsley, minced

2 TBS. parmesan cheese, freshly grated

4 garlic cloves, pressed

Remove rind from brie, cutting to within ½ inch of outside edges. Place on serving plate. Remove 6 tomatoes and 1 TBS. oil, reserving remaining tomatoes and oil for other uses. Combine tomatoes, oil, parsley, parmesan cheese, and garlic and stir well. Spoon tomato mixture over top of Brie and let stand at room temperature for one hour. Garnish with parsley. Serve with assorted crackers.

Herb Cheese Spread

1 8-oz block cream cheese, softened

4-oz. goat cheese

½ cup pesto

2 minced garlic cloves

Process and serve with vegetables and/or crackers.

Salsa Cheesecake

2 8-oz. blocks cream cheese, softened

2 cups Monteray jack cheese, shredded

2 8-oz. tubs sour cream

3 eggs

1 cup salsa

1 4-oz. can green chile peppers, drained

6-oz. fresh guacamole

1 large tomato, chopped

Fresh cilantro

Beat cream cheese, jack cheese, and 1 tub sour cream. Add eggs and beat until just combined. Stir in salsa and peppers. Pour into a nine inch spring-form pan and place on a cookie sheet. Bake at 350 for30-40 minutes or until center is set. Place on a wire rack. Spread second tub of sour cream on top. Cool completely. Cover and chill. To serve, remove sides of pan and spread guacamole around edges. Garnish top with tomato and cilantro. Serve with tortilla chips.

Blue Cheese Dip

4-oz. cream cheese, softened

1 cup sour cream

4-oz. tangy blue cheese

2 TBS. chopped fresh chives

½ tsp. freshly ground pepper

Beat the cream cheese with a mixer until smooth. Add the sour cream and beat on low until combined. Add the blue cheese and beat until cheese is crumbled and no large chunks remain. Stir in the chives and pepper. Cover and chill. Serve with vegetables and/or crackers and bread.

Hot Broccoli Dip

½ cup chopped onion

½ cup chopped celery

1 cup chopped mushrooms

4 TBS. melted butter

1 10-oz. pkg frozen chopped broccoli, cooked and drained

1 10 ¾-oz. can cream of mushroom soup

1 6 oz. block garlic cheese, diced

Saute onion, celery, and mushrooms in butter until tender. Combine broccoli, soup, and cheese and cook over low heat until cheese melts, stirring occasionally. Add vegetables to broccoli mixture. Serve hot with crackers.

Rosemary Meatballs

8-oz. ground beef chuck

8-oz. ground pork

1 ½ cups panko

1 large egg, lightly beaten

1 clove garlic, minced

1 tsp. finely chopped fresh rosemary or ½ tsp. dried

1 TBS. lemon zest

1 TBS. fresh lemon juice

Coarse salt

Ground pepper

1 TBS. olive oil

Fresh tomato sauce

In large bowl, combine beef, pork, panko, egg, garlic, rose-mary, lemon zest and juice, ½ tsp. salt, and ¼ tsp. pepper. Mix just until combined. Form into ¼ cup size meatballs. Heat oil in a large skillet with a lid over medium high heat. Add meatballs and cook, turning occasionally until browned (about 10-12 minutes). Pour in tomato sauce and bring to a boil over medium high heat, reducing heat to medium once sauce begins to boil. Cover and simmer 8-10 minutes, or until meatballs are cooked through.

Fresh tomato sauce: 2 pounds ripe tomatoes, diced, 1 clove minced garlic, 3 TBS. extra virgin olive oil, coarse salt, ½ tea-spoon red pepper flakes, ½ cup fresh torn basil. Combine and let stand 30 minutes.

Hot Corn Dip

1 15.25-oz. can white corn, drained

1 15.25-oz. can yellow corn, drained

1 8-oz. block cream cheese, softened

½ tsp. garlic powder

Mix all ingredients and pour in a medium baking dish. Bake at 350 degrees for 30 minutes or until hot and bubbly. Serve with Fritos.

Deluxe Deviled Eggs

6 eggs, hard-boiled, peeled, and sliced in half

½ stalk celery, finely minced

¼ of a Vidalia onion, finely minced

¼ cup of mayonnaise

Salt to taste

Dash of hot pepper sauce like Frank’s Red Hot

Fresh Snipped chives or paprika to garnish

Remove the yolks and mash them in a bowl with the celery and mayonnaise. Add the onion a little at a time and taste so it doesn’t overpower. Mix in salt and pepper sauce. Pipe mixture into whites - you may use a sandwich bag and snip off the corner. Garnish with fresh snipped chives or paprika.

Cucumber Dill Salad

3 English cucumbers, thinly sliced

1 cup plain Greek yogurt

¼ cup chopped fresh dill

3 TBS. distilled white vinegar

Juice of ½ lemon

Salt and pepper to taste

In large bowl, add cucumbers, yogurt, dill, vinegar, and lem-on juice. Season with salt and pepper and toss to combine. Cover and chill at least 1 hour before serving.

Red, White, and Blue Slaw Salad

6 cups shredded cabbage

1 cup cole slaw dressing

½ cup blue cheese crumbles

1 cup cherry tomatoes, halved

Salt and pepper to taste

In a large bowl, combine cabbage and dressing. Mix well. Sprinkle with tomatoes and cheese. Refrigerate and serve chilled.

Orzo Salad

½ cup three cheese Italian salad dressing

½ cup plain yogurt

¼ cup mayo

3 TBS. milk

¼ cup grated parmesan cheese

1 16-oz. package orzo pasta

2 cups grape tomatoes

1 yellow bell pepper, chopped

1 green bell pepper, chopped

1 cup diced Havarti cheese

1 cup frozen baby peas

Bring a large pot of water to boil. In large bowl, combine sal-ad dressing, yogurt, mayo, milk, and parmesan cheese. Mix well. Add tomatoes, peppers, and Havarti cheese and stir gently. Top with peas – do not stir. Cook pasta according to directions until al dente. Drain and add to salad in bowl, stir-ring gently to combine. Cover and chill at least 4 hours.

Asparagus and Goat Cheese Salad

with Basil Vinaigrette

1 pound fresh asparagus

1 large head Bibb lettuce, torn

3 plum tomatoes, diced

⅛ tsp. salt

1 3-oz. package goat cheese, crumbled

¼ cup pine nuts, toasted

Basil Vinaigrette

Snap off and discard tough ends of asparagus. Cook in boiling salted water 3 minutes or until crisp-tender. Plunge into ice water to stop cooking process. Drain. Arrange let-tuce on a large serving platter or in a deep bowl. Sprinkle tomatoes with salt. Top lettuce with asparagus, goat cheese, tomatoes, and pine nuts. Drizzle with basil vinaigrette just before serving.

Basil Vinaigrette: Whisk together 2 TBS. chopped fresh basil, 2 TBS. balsamic vinegar, 1 tsp. sugar, ½ tsp. salt, and ½ tsp. pepper. Gradually whisk in oil, blending well.

Curried Chicken Salad

3 cups cooked chicken, cut into bite size pieces

1 ½ cups red grapes, halved

1 cup chopped celery

¼ cup mayonnaise

¼ cup lemon yogurt

2 tsp. soy sauce

1 tsp. curry

Combine and chill. Best if prepared 24 hours ahead.

Tortellini Salad

1 large bag frozen cheese tortellini

1 - 2 packages of pepperoni slices, chopped

1 - 2 cans sliced black olives

1 large jar marinated artichoke hearts, cut into pieces

Green onions, chopped

Ceasar Salad dressing to taste

Cook pasta according to package directions. Drain and cool. Add All other ingredients except dressing and stir until well blended. Add dressing and stir well just before servicing.

Oregano Lemon Couscous Salad

¼ cup lemon juice

¼ cup extra virgin olive oil

1 garlic clove, finely chopped

1 TBS. chopped fresh oregano leaves

1 TBS. sugar

½ tsp. pepper

¼ tsp. salt

2 cups water

1 TBS. butter

¼ tsp. salt

1 10 oz. package plain couscous

½ small red onion, chopped fine

½ cup pitted kalamata olives, chopped

⅓ cup crumbled feta cheese

⅓ cup golden raisins

¼ cup fresh flat leaf parsley leaves

¼ cup pine nuts, toasted

For dressing: In small bowl, whisk together first 7 ingredients. Cover and set aside. For salad: In saucepan, heat water, butter, and salt to boiling over high heat. Stir in couscous. Cover and remove from heat, let stand 5 minutes. Fluff with fork. In a large serving bowl, combine couscous, olives, feta, raisins, onion, parsley, and pine nuts. Stir in dressing and toss. Refrigerate.

Broccoli Salad

3 ½ pounds broccoli

1 large sweet onion

1 cup dried cranberries

2 ½ cups walnuts

2 cups mayonnaise

½ cup apple cider vinegar

½ cup sugar

Chop broccoli florets. Peel stems and chop finely. Chop on-ion finely and chop walnuts. Mix together broccoli, onion, cranberries and walnuts. Set aside. In separate bowl, mix together mayonnaise, vinegar and sugar. Pour mayonnaise mixture over broccoli mixture and stir to coat. Refrigerate at least 1 hour or overnight.

Celery Seed Dressing

⅓ cup sugar

1 tsp. celery seed

1 tsp. dry mustard

1 tsp. paprika

½ TBS. onion powder

¼ cup cider vinegar

1 cup canola oil

Whisk together all ingredients except oil. Add oil and whisk until well blended. Cover and chill. Great on any salad!

Breads and Desserts

White Chocolate Pumpkin Bread

2 cups flour

1 ½ tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

¾ tsp. salt

½ tsp. ginger

¼ tsp. allspice

Pinch of pepper

1 cup canned pumpkin

1 cup sugar

2 eggs

½ cup milk

¼ cup oil

1 cup white chocolate chips

Combine flour, soda, powder, and spices. In a separate bowl, whisk pumpkin, sugar, eggs, milk, and oil. Stir in dry ingredi-ents. Pour into a greased loaf pan and bake at 350 degrees for 45-60 minutes or until a toothpick inserted in the center of the bread comes out mostly clean.

Monkey Bread

3 cans Hungry Jack biscuits, cut into quarters

1 cup sugar

3 tsp. cinnamon

2 sticks butter

Place biscuits, ½ cup sugar, and 2 tsp cinnamon in a large bowl and stir until all biscuits are coated. Pour half the bis-cuits into a bundt pan. Melt butter, add ½ sugar and 1 tsp cinnamon. Pour half over mixture in pan. Top with remaining biscuits and pour remaining butter mixture on top. Bake at 350 for 40-50 minutes. Let cool in pan for 5 minutes before turning over onto a plate.

Peaches and Cream Muffins

1 cup self-rising flour

1 cup unsalted butter, melted

1 cup sour cream

¼ cup sugar

1 tsp. vanilla extract

1 15-oz. can sliced peaches, drained and chopped

Preheat oven to 350 degrees and spray a muffin tin with non-stick cooking spray. In a large bowl, mix flour, butter, sour cream, sugar, and vanilla. Gently fold in peaches. Divide batter evenly among prepared muffin cups. Bake until lightly golden brown – about 20-30 minutes. Cool in pan for ten minutes before removing.

Blueberry Banana Bread

2 large, extra ripe bananas

⅔ cup sugar

2 large eggs, beaten

⅓ cup buttermilk

½ tsp. salt

½ cup wheat germ

¾ cup uncooked old-fashioned oats

1 ¼ cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

¼ cup vegetable oil

¾ cup fresh blueberries

Mash bananas with a fork and put in a large bowl. Stir in sug-ar and next 5 ingredients. Let stand 10 minutes or until oats soften. Combine flour, powder, and soda in a small bowl. Add to banana mixture alternately with oil, stirring just to incorpo-rate. Fold in blueberries. Pour into a greased loaf pan and bake 40-50 minutes or until a wooden toothpick inserted in center comes out mostly clean.

Zucchini Bread

3 cups all-purpose flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

3 tsp. cinnamon

3 eggs

1 cup vegetable oil

2 ¼ cups sugar

2 cups grated zucchini

3 tsp. vanilla extract

Grease and flour 2 loaf pans. Stir flour, salt, powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a separate large bowl. Add dry ingredients and beat well. Stir in zucchini until well-combined. Bake at 325 for 40-60 minutes or until a wooden toothpick inserted in center comes out mostly clean.

Poppyseed Bread

3 eggs

2 ½ cups sugar

1 ½ cups milk

1 ¼ cup oil

2 tsp. poppyseeds

1 ½ tsp. vanilla extract

1 ½ tsp. almond extract

3 cups flour

1 ½ tsp. baking powder

1 tsp. salt

¾ cup sugar

¼ cup orange juice

2 TBS. butter, melted

½ tsp. vanilla extract

½ tsp. almond extract

Cream eggs and sugar. Blend in milk, oil, poppyseeds, vanilla and almond extracts. Add dry ingredients and mix until blend-ed. Pour into 2 greased loaf pans and bake at 325 for 45-60 minutes. Spread glaze on top while still hot.

Glaze: Blend ¾ cup sugar, ¼ cup orange juice, 2 TBS. melted butter, ½ tsp. vanilla, ½ tsp. almond extract.

Reese’s Banana Bread

3 very ripe bananas, mashed

½ cup peanut butter

¼ cup oil

1 egg

½ cup sugar

¼ cup brown sugar

1 ½ cups all-purpose flour

½ tsp. baking soda

1 ½ tsp. baking powder

½ tsp. salt

1 8-oz. bag of Reese’s mini cups

Preheat oven to 350 degrees. Grease a loaf pan. Whisk together flour, soda, powder, and salt. Set aside. In a large bowl, stir together bananas, peanut butter, oil, egg, and sug-ars. Pour dry ingredients into wet ingredients and stir until just combined. Batter will be lumpy. Fold in Reese’s mini cups and pour into loaf pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before loosing edges of pan with a knife and removing bread from pan.

Sesame Cheese Biscuits

1 cup Bisquick

½ cup shredded sharp cheddar cheese

1 TBS. toasted sesame seeds

⅓ cup half and half

1 TBS. butter, melted

Combine biscuit mix, cheese, seeds, and half and half in a bowl and mix well. Shape into balls and place on a greased baking sheet, flattening slightly with palm of hand. Brush with melted butter. Bake at 400 degrees 10-12 minutes or until lightly browned.

Lemon Icebox Pie

1 crumb or baked shell pastry

½ cup fresh lemon juice

1 14-oz. can condensed milk

3 eggs, separated

6 TBS. sugar

Stir lemon juice into condensed milk. Add egg yolks and stir until well blended. Pour into chilled crumb crust or cooled pastry shell. Beat egg whites until stiff enough to hold peak. Add sugar gradually, beating until stiff but not dry. Pile lightly on pie filling. Bake at 325 for approximately 15 minutes, or until lightly browned. Cool and refrigerate.

Blueberry Pie

1 11-inch unbaked pie shell

1 pound blueberries

2 cups sugar, divided

1 cup flour, divided

2 eggs

½ cup sour cream

4 TBS. butter

Cover bottom of pie shell with berries. Mix 1 ½ cups sugar, ½ cup flour, eggs, and sour cream and pour over berries. Mix ½ cup flour, ½ cup sugar, and butter until crumbly and sprinkle over top of pie. Place on cookie sheet to catch overflow while baking. Bake at 350 for 45 minutes to an hour or until lightly brown.

After-The-Dance Pralines

1 cup firmly packed light brown sugar

1 egg white, beaten

1 ½ cups chopped pecans, lightly toasted

Preheat oven to 400 degrees. Stir together sugar and egg white, and fold in pecans. Drop by heaping tablespoonfuls onto a heavy-duty aluminum foil lined baking sheet. Turn off oven. Place baking sheet in oven and let pralines stand for 8 hours in oven.

Three Chip Cookie Bars

2 ¼ cups flour

1 tsp. baking soda

1 tsp. salt

1 cup melted butter

¾ cup packed brown sugar

¼ cup sugar

1 tsp. vanilla

2 eggs

¾ cup milk chocolate chips

¾ cup semi-sweet chocolate chips

¾ cup white chocolate chips

Melt butter completely. Line a cookie sheet with foil and spray with nonstick cooking spray. Combine flour, soda, and salt and set aside. Combine butter, both sugars, and vanilla and beat until creamy. Beat in eggs. Gradually add flour mixture and mix well. Stir in chocolate chips. Spread out evenly on cookie sheet. Bake at 350 for 18-20 minutes.

Chunky Pecan Pie Bars

1 ½ cups flour

1 stick butter

¼ cup packed brown sugar

3 large eggs

¾ cup corn syrup

¾ cup sugar

2 TBS. melted butter

1 tsp. vanilla extract

1 ¾ cups semi-sweet chocolate chunks

1 ½ cups coarsely chopped pecans

Crust: Beat 1 ½ cups flour, 1 stick butter, and ¼ cup packed brown sugar until crumbly. Press into a 13x9 inch baking pan. Bake for 12-15 minutes or until lightly browned.

Filling: Beat 3 large eggs, ¾ cup corn syrup, ¾ cup sugar, 2 TBS. melted butter, and 1 tsp. vanilla extract in a medium bowl with a whisk. Stir in 1 ¾ cups semi-sweet chocolate chunks and 1 ½ cups coarsely chopped pecans. Pour evenly over baked crust. Bake for 25-30 minutes or until set. Cool completely in pan on a wire rack.

Key Lime Pie Squares

2 14-oz. cans sweetened condensed milk

2 cups slivered almonds

⅔ cup butter, melted

2 8-oz. blocks of cream cheese, softened

1 cup fresh lime juice (approximately 8 limes)

½ cup butter, melted

50 vanilla wafers

Extra large tub of whipped cream

Process vanilla wafers. Add almonds and process until coarsely ground. Stir together with 2/3 cup melted butter. Press into and up sides of a 13x9 inch baking dish. Bake at 350 for 10-12 minutes or until lightly browned. Blend cream cheese with mixer until smooth. Add ½ cup melted butter, condensed milk, and 1 cup lime juice and blend until smooth. Pour into cooled crust. Chill for at least 4 hours. Garnish with whipped cream, if desired.

CHUNKY APPLE CAKE WITH CREAM CHEESE

FROSTING

½ cup butter, melted

2 cups sugar

2 large eggs

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

4 Granny Smith apples, peeled and sliced

1 cup chopped walnuts, toasted

Cream Cheese Frosting

Stir together first 4 ingredients in a large bowl until blended. Combine flour and next 3 ingredients. Add to butter mixture, stirring until blended. Stir in apples and walnuts. Spread into a greased 13x9 inch pan. Bake at 350 degrees for 40-50 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with cream cheese frosting.

Cream Cheese Frosting: 1 box confectioners sugar, 1 8 oz. block cream cheese, 1 stick butter, 2 tsp. vanilla. Beat all in-gredients until smooth.

Toffee Cheesecake Bars

¾ cup butter

¾ cup packed brown sugar

2 cups flour

2 8-oz. blocks cream cheese, softened

¾ cup sugar

2 eggs

1 TBS. lemon juice

2 tsp. vanilla

1 cup crushed toffee

Beat butter until creamy, add brown sugar and beat well. Add flour and beat well. Set 1 cup aside. Press remaining into greased 9x13 inch pan and bake at 350 degrees for 12-15 minutes or until lightly browned. Beat cream cheese until smooth. Gradually add sugar and beat until fluffy. Add 1 egg at a time, beating just until blended. Stir in lemon juice and vanilla and pour over crust. Sprinkle reserved batter evenly over cheese mixture. Bake at 350 for 20-25 minutes. Sprin-kle with candies. Cool to room temperature and chill at least 8 hours.

Peanut Butter Squares

1 cup butter

2 cups peanut butter

1 ¼ cups graham cracker crumbs

1 pound 10x sugar

1 cup peanut butter morsels

Melt butter and peanut butter together. Add crumbs and sug-ar and mix well. Press into a 13x9 inch pan. Melt peanut but-ter chips and spread over mixture in pan. Cool before cutting into squares.

Strawberry Shortcake Trifle

2 cups cold milk

1 3.4-oz. package instant vanilla pudding mix

1 8-oz. block cream cheese, softened

1 8-oz. carton frozen whipped topping, thawed and divided

1 homemade pound cake or 1 loaf frozen pound cake, thawed and cubed

6 cups sliced fresh strawberries

In a large bowl, whisk milk and pudding mix for two minutes. Let stand until soft-set. Beat in cream cheese until smooth. Fold in 2 cups of whipped topping. In another bowl, gen-tly combine strawberries and glaze. In a 3 quart trifle bowl, layer half of the cake cubes, pudding mixture and strawber-ries. Repeat layers. Garnish with remaining whipped top-ping. Refrigerate until serving.

Oatmeal Ginger Chewies

2 cups old fashioned oats

2 cups all-purpose flour

1 TBS. ground ginger

1 tsp. ground cinnamon

½ tsp. baking soda

½ tsp. salt

¼ tsp. allspice

1 stick unsalted butter, softened

¼ cup solid vegetable shortening

1 cup packed light brown sugar

½ cup light molasses

1 egg

1 tsp. vanilla

1 ¼ cups 10x sugar

Mix oats, flour, ginger, cinnamon, baking soda, salt, and all-spice in a bowl. On medium high speed, beat butter and shortening in large bowl until creamy. Beat in the brown sugar until fluffy. Beat in molasses and egg. Beat in vanilla. On low speed, beat in oat mixture. Drop by ¼ cupfuls onto ungreased baking sheet. Press lightly into 2 ½ inch circles. Bake at 350 degrees for 12-16 minutes, until cracked and spread. Let stand two minutes on cookie sheet before removing to a wire rack to cool.

Glaze: Stir 10x sugar with 2 TBS. plus 1 tsp. water until smooth. Brush over tops of cookies. Store between wax paper in airtight container.

Raspberry Shortbread

1 cup butter, softened

⅔ cup sugar

2 ½ cups flour

1 10-oz. jar seedless raspberry jam

½ cup powdered sugar

3 ½ TBS. water

½ tsp. almond extract

Beat butter and 2/3 cup sugar at medium speed until light and fluffy. Gradually add flour and beat at low speed until blend-ed. Divide dough into 6 equal portions and roll each into a 12 inch long and 1 inch wide strip. Place 3 strips onto a lightly greased cookie sheet. Make a long indention down the cen-ter of each strip with the handle of a wooden spoon. Bake in batches at 350 degrees for 15 minutes. Remove from oven and spoon jam into indentions. Make 5 minutes more or until lightly browned. Whisk together powdered sugar, 3 ½ TBS. water and almond extract and drizzle over warm shortbread. But into small rectangles. Cool in pans on wire racks. Store in airtight containers.

Chocolate Mint Brownies

½ cup butter, softened

1 cup sugar

4 eggs, beaten

1 cup flour

½ tsp. salt

1 tsp. vanilla extract

1 16-oz. can chocolate syrup

2 cups 10x sugar

½ cup butter, softened

3 TBS. crème de menthe

Green food coloring

6 TBS. butter

1 cup chocolate chips

Beat ½ cup butter and sugar in a mixing bowl until light and fluffy. Add the eggs and beat well. Add the flour, salt, vanil-la, and chocolate syrup and mix well. Pour into a 9x13 inch baking pan sprayed lightly with cooking spray. Bake at 350 degrees for 30 minutes. Cool in the pan. Beat the 10x sugar, 1/3 cup butter and crème de menthe in a mixing bowl until smooth. Add green food coloring 1 drop at a time until desired tint is reached, blending well after each addition. Spread over cooled brownies. Melt 6 tablespoons butter and chocolate chips in a saucepan over low heat, stirring constantly. Drizzle over crème de menthe layer. Chill, covered, for at least one hour before cutting into bars. Makes 2 dozen.

Red Velvet Cake

4-oz. German’s sweet chocolate

½ cup red food coloring

2 ½ cups flour

1 tsp. baking soda

½ tsp. salt

1 cup butter, softened

2 cups sugar

4 egg yolks

1 tsp. vanilla extract

1 cup buttermilk

4 egg whites stiffly beaten

Cream Cheese Frosting

Melt the chocolate with the food coloring in a small saucepan. Sift the flour, baking soda, and salt together. Cream the but-ter and sugar in a mixing bowl until light and fluffy. Add the egg yolks, vanilla, and chocolate mixture and mix well. Add the flour mixture alternately with the buttermilk, beating well after each addition. Fold in the egg whites. Pour into three greased and floured 9 inch round cake pans. Bake at 350 de-grees for 35 minutes or until layers test done. Cool in pans for 10 minutes. Invert onto wire racks to cool completely. Spread cream cheese frosting between the layers and over the top and sides of the cake.

Cream Cheese Frosting: 8 ounces cream cheese, softened, ½ cup butter, 1 pound 10x sugar, 1 teaspoon vanilla extract, milk – Beat all ingredients except milk until smooth. Add milk 1 tablespoon at a time to make the desired spreading consistency.

Almond Pound Cake

3 ¼ cups flour

½ tsp. baking powder

½ tsp. salt

1 cup butter, softened

½ cup shortening

3 cups sugar

5 eggs

1 cup milk

1 tsp. vanilla extract

1 tsp. almond extract

Sift the flour, baking powder, and salt together. Beat the but-ter, shortening, and sugar in a mixing bowl until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Add the flour mixture and milk alternately to the creamed mixture, beginning and ending with the flour mixture and beating well after each addition. Stir in the extracts. Pour into a greased and floured bundt pan. Bake at 275 degrees for 2 hours, or until a wooden pick inserted in the center comes out clean.

Peanut Butter Fudge

1 cup margarine

1 16-oz. jar chunky peanut butter

1 pound package confectioners sugar

1 tsp. vanilla extract

Melt the margarine in a saucepan. Stir in the peanut butter. Add the sugar gradually, mixing well after each addition. Stir in vanilla. Cook over medium heat until heated through, stir-ring constantly. Do not boil. Spread on a baking sheet or in a 9x13 inch glass dish. Cool completely before cutting into bars. Makes 3 dozen.

Easy Banana Pudding

1 6-oz. package vanilla instant pudding mix

2 ½ cups milk

1 cup sour cream

12-oz. whipped topping

1 16-oz. package vanilla wafers

6 bananas, sliced vertically

Garnish: Crushed vanilla wafers

Combine pudding mix, milk, and sour cream in a mixing bowl and beat until thickened. Fold in ½ whipped topping. Alter-nate layers of vanilla wafers, bananas, and pudding mixture in a trifle bowl until all of the ingredients are used. Top with the remaining whipped topping and garnish with crushed vanilla wafers. Chill, covered, until ready to serve.

Oreo Truffles

1 large bag of Oreos

1 8-oz block of cream cheese

1 large package white almond bark

Grind one large package of Oreos in a food processor. Add 1 block of cream cheese. Roll into balls and freeze for 30 minutes. Melt white almond bark for 1 minute. Stir to finish melting. Dip balls in melted chocolate, scooping out with a fork and drying on wax paper.

Chocolate Bark

Approximately 60 saltines

3 sticks butter

½ cups dark brown sugar

1½ tsp. vanilla extract

4 cups milk chocolate chips

Line a cookie sheet with foil and spray with cooking spray. Arrange the saltine crackers in a single layer to cover sheet. Bring the butter and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat and simmer for 3 min-utes. Remove from heat, add vanilla, stir, and pour evenly over crackers. Bake at 400 degrees for 5 minutes. Remove from oven and sprinkle with chocolate chips, using the back of a metal spoon to spread the chocolate evenly over top as it melts. Let stand until completely cooled. Break into pieces and store in an airtight container in the refrigerator.

Carrot Cake

2 cups sugar

1 ½ cups canola oil

4 eggs

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

½ tsp. cinnamon

2 ½ cups grated carrots

Icing

Preheat oven to 350 degrees. Grease and flour 3 cake pans. In large mixing bowl, beat 2 cups sugar and 1 ½ cups canola oil. Add 4 eggs, one at a time. Beat well. Combine 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon cinnamon. Add to sugar and oil mixture and beat well. Add 2 ½ cups grated carrots. Mix well. Pour into prepared pans and bake for 30 minutes.

Icing: Beat 1 box confectioners sugar, 1 (8 oz.) package soft-ened cream cheese, 1 stick softened butter, and 2 teaspoons vanilla until smooth. Stir in 1 cup chopped pecans. Spread over cake when cool.

Lemon Bars

2 ½ cups flour, divided

¾ cup sifted powdered sugar, divided

1 cup cold butter

½ teaspoon baking powder

4 large eggs, beaten

2 cups sugar

⅓ cup lemon juice

¼ cup powdered sugar

Combine 2 cups flour and ½ cup powdered sugar. Cut but-ter into flour mixture with a pastry blender (or large fork) until crumbly. Spoon flour mixture into a 9x13 inch pan. Press pan using fingertips until even. Bake at 350 degrees for 20-25 min-utes. Combine ½ cup flour and baking powder and set aside. Combine eggs, 2 cups sugar, and lemon juice. Beat well. Stir dry ingredients into egg mixture and pour over baked crust. Bake at 350 for 20-25 minutes, or until very lightly browned. Cool on a wire rack. Sprinkle with ¼ cup powdered sugar.

Sweet Cereal Mix

6 cups Cheerios or Quaker Oat Squares (Can do 3 of each)

2 cups mixed nuts

I cup pretzels

¼ cup butter

½ cup Karo syrup

½ cup brown sugar

Combine cereal, nuts, and pretzels in a large bowl. In a saucepan, melt together the butter, syrup, and sugar until it just begins to boil. Pour over cereal mixture and stir until blended. Spread on a large cookie sheet and bake for 12-15 minutes. Use a metal spatula to scrape off tray immediately after removing from oven so it won’t stick. Once cool, break into chunks to serve.

White Chocolate Crunch

6 cups Crispix cereal

2 cups broken pretzel sticks

3 cups Cheerios

1 cup peanuts

1 pound bag of M&M’s candies

2 pounds white chocolate (almond bark)

Melt the white chocolate according to directions on package. Mix the remaining ingredients and pour melt-ed chocolate over top, stirring with a wooden spoon to coat. Spread on waxed paper and let stand un-til set. Break into pieces. Store in an airtight container.