White Meringue Frosting

Ingredients

• 3/4 cup granulated white sugar, not confectioner's sugar
• 3 large egg whites
• 2 tbsp cold water
• 1 tsp lemon juice
• 1 1/2 tsp vanilla extract

Instructions

1.Place all ingredients in the mixer bowl and whisk until well combined. Fill a saucepan with water about (2-3 cups). The saucepan should be large enough for the mixer bowl to “rest in it” but without touching the bottom of the saucepan.

2.When the water is shimmering place the bowl in the sauce pan and whisk the mixture. The mixture must not boil. Whisk until all the sugar is dissolved or you will end up with a grainy looking frosting. Remove from the saucepan.
3. Place the bowl in the kitchen mixer with the whisk attachment on. Whisk the meringue frosting until stiff peaks forms and has a glossy look. 

4. Stored in the refrigerator, frosted cupcakes will remain fresh for 2 days.

http://cakejournal.com/recipes/white-meringue-frosting/

Tomato Basil Parmesan Soup

1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions

2 (14 oz) cans diced tomatoes, with juice
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
1 bay leaf

½ cup flour
½ cup butter

1 cup Parmesan cheese
1.5 cups half and half, warmed 
1/2 tsp salt
¼ tsp black pepper

DIRECTIONS

Put in food processor and blend until almost smooth: celery, carrots, and onions. 
In a large dutch oven saute the pureed vegetables 5 mintues. 
Add tomatoes, oregano, basil, and bay leaf  and broth.
Cook on low for 2-3 hours.

About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir into hot soup.  
Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed.
Cook on LOW for 20 minutes or so. Too high of a temp,  and the milk will curdle-DON'T DO IT!

Spicy Vegetarian Chili

A colorful, satisfying bowl of chili that packs plenty of flavor — even for the most dedicated meat
eaters.

Ingredients:
2 tablespoons olive or canola oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 tablespoon dried oregano
1 tablespoon finely chopped chipotles in adobo
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoon salt
1 (28 ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cup cooked black beans, drained

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Nutritional Info: 

PER SERVING:230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g carbohydrate (13g dietary fiber, 9g sugar), 11g protein

Red Cabbage Slaw

1/2 cup apple cider vinegar
2 tablespoons sugar
1/4 cup extra-virgin olive oil
2 teaspoons celery seed
Salt and freshly ground black pepper
1/2 head red cabbage, cut into roughly 1 1/2-inch chunks
2 small carrots, grated
4 green onions, chopped
1 cup golden raisins

Directions
In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, onions and raisins to coat well. Cover and let sit at least 1 hour.

Potato and Kale Enchiladas

You don't have to be a vegetarian or vegan to enjoy this dish.

2 large Russet Potatoes, diced
1 bunch kale
1 medium yellow onion, chopped
3 tbsp. olive oil
1 tbsp. cumin
1 tsp. chilli powder
salt and pepper to taste
1/4 c. diced jalapeno peppers
8 corn tortillas
2- 10 oz. can Green Enchilada sauce or just one big can
4 oz. can green chiles
cilantro, chopped for garnish

1. Preheat oven to 325 Degrees.

2. Take the diced potatoes and place them in a large pot filled with water. Boil the potatoes until they are soft,about 15 to 20 minutes and then drain.

3. Take the kale leaves off the stem and rinse to make sure they are clean. Chop the kale and set aside.

4. Take a large saute pan and drizzle with 3 tbsp. olive oil on medium high heat. Once the pan is hot, add the diced onions and cook until translucent, about 7 minutes. Add the kale and saute for another 10 minutes until the kale is completely cooked and wilted down. Slightly Add the diced potatoes, mashing slightly, and stir until evenly distributed. Season with salt, pepper, cumin, and chili powder; add the diced jalapeno peppers. Cook with all ingredients for about 7 to 10 minutes.

5. Add a couple of T of olive oil to a skillet. When it's very warm, place a tortilla for 10 seconds each side. This will heat the tortilla and keep it from breaking when rolled. Take about 1/3 cup of filling and spread in the middle of the tortilla, roll it up, and place inside a greased large rectangular dish. Repeat process until all filling is completely gone. It should make anywhere between 6-8 enchiladas (if you make more than 6 you may want to get another can of enchilada sauce).

6. In a medium bowl, pour in both cans of enchilada sauce along with the 4 oz. can of green chilies; stir and pour evenly over the enchiladas. Place inside the oven for 10 minutes, garnish with chopped cilantro, and serve.

Modified Recipe by Brown Sugar at http://bsugarmama.com/potato-kale-enchiladas

Veggie Pizza

Ingredients

• 1 whole Unbaked Pizza Crust
• Olive Oil
• Salt And Pepper, to taste
• ¼ cups Prepared Pesto
• 5 cloves Garlic, Minced
• 1 pint Red Grape Tomatoes, Halved Lengthwise
• 1 pint Yellow Grape Tomatoes, Halved Lenthwise
• 1 Tablespoon Balsamic Vinegar
• 16 whole Basil Leaves (chiffonade)
• 6 ounces, weight Mozzarella, Grated
• ¼ cups Grated Parmesan Or Romano
• ½ cups Fontina Cheese
• 4 ounces, weight Goat Cheese Crumbled

Preparation Instructions

To make the pizza topping: In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.

Preheat the oven to 500 degrees. Roll out the pizza dough as thin as it will go and transfer to an oiled baking sheet. Drizzle a little olive oil on the dough and smear it around with your fingers. Sprinkle with salt and pepper, then spread pesto all over the surface. Mix the cheeses together and sprinkle them all over.

Bake pizza for 12-15 minutes, until crust is golden and topping is bubbly. Remove from oven and spoon on tomato-basil salad.

Cut into squares and serve!

http://tastykitchen.com/recipes/main-courses/bruschetta-pizza-2/?print=1/#size3x5

Pizza Crust

• 1 teaspoon (SCANT) Active Dry Yeast
• 3/4 cups Warm Water
• 2 cups All-purpose Flour
• 3/4 teaspoons Kosher Salt
• 3 Tablespoons Olive Oil

Preparation Instructions

Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. 

With the mixer running on low speed, drizzle in olive oil until combined with flour.

 Pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Note: it’s best to make the dough at least 24 hours in advance.

thepioneerwoman.com/cooking/2013/08/pizza-ree-a/#recipe-form-161951

Caramel Candies

Use a pizza cutter to cut caramel into bite-sized pieces

Thermal gun works great for candy making

.

INGREDIENTS:

2 cups white sugar 1 cup packed brown sugar 1 cup corn syrup 1 cup evaporated milk (NOT THe WHOLE 12 oz CAN)

1 pint heavy whipping cream 1 cup butter 1 1/4 teaspoons vanilla extract

DIRECTIONS:

1.	Grease a 9X13 inch pan using the non-stick baking glaze,
2.	In a large dutch oven pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Stirring constantly over medium heat, bring to a slow boil and then to 250 degrees. Use a thermal gun to monitor the heat of the mixture. It works great! When the thermometer reaches 250 degrees F remove the pot from the heat.
3.	Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the caramel into small squares and wrap them in wax paper for storage.

Craig's Carne Guisada

"Red Caldwell's Carne Guisada

3 lbs. lean, boneless beef, cut into 3/4 inch cubes
Crisco shortening for browning
2 onions, peeled and chopped
5 cloves garlic, peeled and minced
1 cup flour, or more as needed
1 T cumin
1 fresh jalapeno, minced
Salt and pepper to taste

Combine flour and cumin in a large paper bag.

Add the meat and shake the bag to coat the meat with the flour.

Heat oil in Dutch oven until very hot, and brown the floured meat.

Add onions, garlic and jalapeno with water to cover.

Cover and slowly simmer for 2 hours, stirring every 30 minutes.

Thicken with remaining cumin seasoned flour, if desired.

Serve with flour tortillas and Spanish Rice.

Craig made this to take fishing this year, August 2013

http://answers.yahoo.com/question/index?qid=20081221022308AAcJ0O5

Crisco Sugar Cookies

1 c Crisco Vegetable Shortening
1 1/2 cups granulated sugar
1/2 cup firmly packed brown sugar

2 tablespoons milk
3 large eggs

1 teaspoon vanilla extract

4 cups All Purpose Flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar

1 teaspoon salt

1. Mix shortening and sugars together until creamy.
2. Add milk eggs and extract.
3. Add flour, soda, tartar, and salt.
4. Divide into 3 balls and refrigerate for at least an hour.
5. Roll to about 1/3 to 1/4 inch thick. These are tender cookies and tend to break if too thin.
6. Bake at 350 degrees for 8 minutes or until edges are slightly golden.
7. Okay to freeze cookies and decorate later.

Modified from this link.

Southwestern Chopped Salad

Ingredients
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
1 cucumber

Chuys Jalapeno Cilantro Sauce as a dressing

Directions
Finely chop all the veggies.
Place all ingredients in a large bowl and stir to combine.
Toss Creamy Cilantro dressing or with desired dressing.
Add some grilled chicken and it's a home run!

Debi Hanninen pinned this to her Pinterest account and I had to try it. Fabulous!
http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html

Toffee Bars

 

1 cup butter

1 cup brown sugar

1 tsp vanilla

2 cups flour

1 6-oz package (1 cup) semisweet chocolate pieces

1 cup chopped walnuts (optional)

 

Cream together butter, sugar, and vanilla. 

Add flour, mix well.  Stir in chocolate and walnuts.  

Press mixture into ungreased 15 1/2 x 10 1/2 x 1 inch jelly-roll pan.  

Bake in preheated 350 degree oven 20 - 25 minutes or until browned.  While warm, cut into bars or squares.  Cool before removing from pan.

Melinda Bauers' recipe Mahjongg 2013

Taco Seasoning Mix

1/2 cup chili powder 2 t garlic powder 2 t onion powder 1 t crushed red pepper flakes 2 t dried oregano

1T and 1 t paprika 1/4 c ground cumin 2 T and 2 t salt 2 T and 1 t black pepper

Use 3T for every 1 pound ground beef.

For each pound of beef, 
Add: 2 tsp. of cornstarch or 1 T flour 

2/3 cup of cold water

Enchilada recipe

Super yummy enchiladas from this.
3 T of the taco seasoning mix
A small can of tomato sauce
2 cans of diced tomatoes w/green chilis (like Rotels) 
2-3 chicken breasts

1 cup shredded cheddar cheese

Add everything except the cheese into a crock pot. 
After the chicken is cooked, shred it up and add about a third of the sauce to the chicken. Roll into flour tortillas with a bit of cheese (I used sharp cheddar). Put a little sauce in the bottom of a pan, place the enchiladas in the pan, cover with the rest of the sauce, then top with cheese and bake until bubbly.

Blueberry Crisp

Baking glaze, here's the link.

3 cups blueberries, rinsed and lightly dried
2 T cornstarch
2 T sugar
Pinch salt

1/4 cup all-purpose flour
1/4 cup quick-cooking oats
2 T packed light brown sugar
2 T cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

2 T room temperature unsalted butter, cubed

Whipped cream, for topping
Ice cream, for topping

Directions
Preheat oven to 375 degrees F.

Coat individual 4 baking dishes with the glaze.


Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.

Combine next set of ingredients.

Add butter and pinch into chunks. Mix until it looks crumbly.

Add the blueberries into baking dishes. 

Top evenly with the crumb mixture. Bake for 25-30 minutes. Serve with ice cream and whipped cream.

Butternut Squash Soup

This is a puree soup, no chunks. I'm normally not a fan, but this is so good. Try it.
























Ingredients:
2 T olive oil
2 pounds butternut squash, cubed (available from Costco)
salt and pepper


2 T olive oil
1 T garlic, minced

4 bouillon cubes
4 cups water

Preparation:
1. Pour 2 T olive oil in a plastic bag.
2. Toss squash with olive oil, coating each piece
3. Lay squash onto a silpat, and sprinkle with salt and pepper.
4. Roast 25-30 minutes at 400 degrees. It's fine if the squash gets a little brown on the edges.

While the squash is in the oven:
5. Using a large saucepan, saute the minced garlic in the olive oil, just until the garlic turns a dark tan.
6. Add the water and bouillon cubes to stop the garlic from turning too dark.

7. Add the roasted squash and the bouillon water to the blender and puree until smooth.
(At first, I left a few chunks, but surprisingly didn't like it at all)
8. Return the soup to the large saucepan where you  roasted the garlic and simmer for 30 minutes.

Optional:
Serve with a few drops of hot sauce and a dollop of sour cream.

Vegetable Beef Soup

Ingredients

1-2 pounds of beef stew meat, cut into bite-sized pieces
1 large onion, chopped
2 T olive oil

1 T minced garlic 
1 t salt
1/2 t black pepper
1/2 t dried italian seasoning spice
1/2 t ground cumin

2 medium-diced celery stalks
4 medium-diced carrots

3 chicken bouillon cubes
3 cups of water 
1/3 small can of tomato paste, put the rest in a baggie, freeze in 2 spoon fulls
1/2 c frozen corn
1/2 c frozen peas
1 large peeled potato, diced

2 T red wine or red wine vinegar
Freshly grated Parmesan cheese

Directions

1. In a large stockpot on medium heat, brown the beef with the olive oil.
2. Add onions and saute until translucent.
3. Add garlic, salt, pepper, Italian seasoning, and cumin. 
4. Add the celery and carrots and saute for 10 more minutes.
5. Add the bouillon cubes, water and tomato paste, along with the corn. peas and potatoes.
6. Cover and bring to a boil. Reduce the heat and simmer covered for about 1 hour.
7. Check the seasonings. Salt if needed.
8. Add the red wine and serve hot, and sprinkle with grated Parmesan.

Creamy Tomato Basil Soup

4 T butter
1/4 cup finely chopped green onions
2 T flour
1 tsp roasted garlic puree
1 cup chicken stock
1 lg can crushed tomatoes
1 T brown sugar
2 T sherry
1 T fresh chopped basil
1 cup heavy cream

Melt butter in dutch oven and add shallots. Cook 5 min, then add flour and cook 2 more min. Add all other ingredients (except for a pinch of basil for garnish when you serve, and the heavy cream) and bring to a simmer and cook 10 min. Add cream and garnish with basil then serve.

Recipe from Frozen in Thyme via Joy Tuneberg.