REX'S RICE PUDDING

(double batch recipe)

8 1/2 C whole milk
1 1/2 C rice (risotto rice, short grain, pearlized)
1 liter whipping cream
2 packages vanilla sugar
1 C sugar

In heavy bottom sauce pan, on low/medium heat, combine:
8 1/2 C milk
1 1/2 C rice (risotto rice, short grain, pearlized)

Stir CONSTANTLY above ingredients for about 1 hour until mixture become like a thick pudding.

When mixture becomes thick (about an hour), pour mixture into bowl and let it sit on counter to cool. Cover with lid or plastic wrap and chill in fridge for at least 2 hours.

When rice is ready to come out of the fridge, whip 1 liter of whipping cream with 2 packages of vanilla sugar and 1 cup sugar.

In the whip cream mixture, in the mixer, slowly add, one spoonful at a time, the chilled rice, constantly mixing slowly.

LEMON CAKE

Yields: One 4-layer cake
Total Time: 2 hr 25 min
Prep Time: 1 hr 15 min
Cook Time: 50 min
Oven Temp: 350

Ingredients
3 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 teaspoon(s) baking soda
1 cup(s) butter, softened
2 1/2 cup(s) sugar
5 eggs
1/2 teaspoon(s) vanilla extract
1/4 cup(s) lemon juice
3/4 cup(s) buttermilk
Almost Homemade Buttercream

Filling:
Lemon curd, raspberry jam, or icing

Directions
Heat oven to 350 degrees F. Butter and flour 2 parchment-paper-lined 8-inch cake pans. Set aside.

Sift the flour, baking powder, salt, and baking soda together. Set aside. Beat the butter and sugar until light and fluffy using a mixer set on medium speed. Add the eggs, one at a time.

Beat in the vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk.

Divide the batter between the pans. Bake until golden and a toothpick tests clean, about 45 to 50 minutes. Cool in the pans on a wire rack for 20 minutes. Unmold the cakes and cool completely.

Split cakes into 4 layers using a long serrated knife. Fill with lemon curd, jam, or icing. Apply crumb coat and Almost Homemade Buttercream frosting (see below) and decorate as desired.
Nutritional information is based on one 2-inch slice of cake.

How to apply the crumb coat and frosting: 1. TRIM the top of the cake with a long serrated knife to make it level. Flip (the bottom becomes the top) to create a flat surface. 2. CUT cake in half; spread one half with icing, lemon curd, or jam 3. TOP with other half, then crumb coat with a thin layer of icing. 4. START on the side and apply a 1/4-inch-thick layer of icing, a little at a time, holding the offset spatula vertically. 5. MOVE a teaspoon through the icing to create S-shape swirls.

WHIMSICAL FUN CUPCAKES

ALMOST BUTTERCREAM FROSTING

Yields: 3 1/2 cups
Total Time: 20 min
Prep Time: 20 min

Ingredients
16 ounce(s) marshmallow cream
1 1/2 cup(s) butter, softened
5 teaspoon(s) fresh lemon juice
1 teaspoon(s) vanilla extract
1/2 cup(s) confectioners' sugar

Directions
Beat the marshmallow cream using an electric mixer set on low. Add the butter (in 1-inch pieces) and beat until smooth. Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.

JUMBO GINGER-MOLASSES SNAPS

Preheat Oven to 350 degrees
Bake for 12 minutes
Yields 22-24 cookies

Ingredients
5 C flour
4 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 1/2 C veg. oil
1 C sugar
2 eggs
1/2 C molasses
1/2 C maple syrup

Instructions
1. Combine flour, baking soda, cinnamon and salt together and set aside.

2. In mixing bowl, beat on low: oil, sugar, eggs, molasses, and maple syrup (in that order). Mix well.

3. Add flour mixture a little at a time. Mix well.

4. Use 1/4 C measuring cup for each cookie. Roll into ball and then roll into bowl of sugar, coating the dough. Place 6 cookies on each baking sheet.

5. Cook for 12 minutes. Cool on cooling rack.

RICE KRISPIES TREAT HOLIDAY CUPCAKES

Ingredients
3 Tablespoons Butter
4 Cups Mini Marshmallows
6 Cups Rice Krispies Treats
Various sprinkles & toppings
Cupcake Foil Liners
Peppermint Extract (optional)

Directions
Melt butter on low heat. Stir in marshmallows until completely melted. Add in a drop or two of peppermint extract if you wish. Shape into circles or scoop into the cupcake liners with ice cream scoop. Roll balls in the sprinkles to coat completely.

SOFT SUGAR SOUR CREAM COOKIE

Ingredients
1 1/2 cups white sugar
1 cup butter
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar

Directions
Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.

Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.

Cover and chill dough for 1 hour.

Preheat oven to 375 degrees F (190 degrees C).

Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.

To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.

BASIC SUGAR COOKIES - DELISH!

Yields: 60 (3-inch) cookies
Oven Temp: 350

Ingredients
1 1/2 cup(s) (3 sticks) unsalted butter, softened
1 cup(s) sugar
1 large egg
2 teaspoon(s) vanilla extract
4 1/2 cup(s) all-purpose flour
1/2 teaspoon(s) salt

Directions
In a bowl, with mixer on medium, beat butter and sugar until fluffy; beat in egg and vanilla extract. On low, beat in flour and salt.

Divide dough in half; shape each half into a 1/2-inch-thick disk. Wrap in plastic wrap; chill until firm.

Heat oven to 350 degrees F.

On floured surface, roll dough 1/8-inch thick; cut into shapes. Transfer to ungreased baking sheet(s). Bake until lightly golden around the edges, 10 minutes. Let cool 5 minutes on sheets; transfer to racks to cool. Decorate as desired; store in an airtight container up to 2 weeks, or freeze, undecorated, up to 3 months.

MARTHA'S SNICKERDOODLES

Yields: Makes 4 dozen

Ingredients
2 3/4 cup(s) all-purpose flour
2 teaspoon(s) cream of tartar
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
8 tablespoon(s) (1 stick) unsalted butter
1/2 cup(s) pure vegetable shortening
1 3/4 cup(s) sugar, plus more if needed
2 tablespoon(s) ground cinnamon, plus more if needed
2 large eggs

Directions
Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

MARTHA'S OUTRAGEOUS CHOCOLATE COOKIES

Yields: 2 dozen cookies
Total Time: 45 min
Prep Time: 20 min
Oven Temp: 350

Ingredients
8 ounce(s) semisweet chocolate, roughly chopped
4 tablespoon(s) unsalted butter
2/3 cup(s) all-purpose flour, spooned and leveled
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
2 large eggs
3/4 cup(s) (packed) light-brown sugar
1 teaspoon(s) vanilla extract
1 package(s) (12-ounce) semisweet chocolate chunks

Directions
Preheat oven to 350 degrees F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

MARTHA'S LEMMON POPPY SEED COOKIES

Preheat oven to 375 degrees

Bake for 10 to 11 minutes

Yields: 30

Ingredients

1/4 cup(s) fresh lemon juice, plus 3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
8 ounce(s) (2 sticks) unsalted butter
2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 1/2 cup(s) sugar
1 large egg
2 teaspoon(s) pure vanilla extract
1 tablespoon(s) poppy seeds, plus more for sprinkling

Directions
Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.

Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.

Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

MARTHA'S INSIDE-OUT-STRAWBERRY ICE CREAM CAKE

Ingredients
8 tablespoon(s) (1 stick) unsalted butter, plus more for pan
1 1/2 cup(s) all-purpose flour (spooned and leveled), plus more for pan
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1 cup(s) sugar
3 large eggs
1/2 teaspoon(s) pure vanilla extract
1/2 cup(s) low-fat buttermilk
1 cup(s) fresh strawberries, hulled and finely chopped
1 tablespoon(s) seedless raspberry jam
3 pint(s) vanilla ice cream, softened

Directions
Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition until incorporated; mix in vanilla. With mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Mix just until smooth (do not overmix).

Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool 15 minutes in pan; turn cake out onto a rack, and let cool completely. Using a long serrated knife, halve cake horizontally.

While cake is cooling, combine strawberries and jam in a medium bowl.

Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap. Center bottom half of cake in pan, cut side up.

Spread 1 1/2 pints ice cream over top and down around sides. Spread strawberry mixture on ice cream, leaving a 1-inch border. Set top half of cake over it.

Spread remaining ice cream over top and down around sides of cake. Tap cake on counter to help ice cream settle. Smooth top, and freeze until firm, at least 6 hours or, covered, up to 2 weeks. To serve, remove plastic from pan, unmold cake, and peel off waxed paper. Let cake rest at room temperature for 15 minutes before slicing.

MARTHA'S CARMEL CAKE

Ingredients

Nonstick cooking spray with flour
1/2 cup(s) (1 stick) unsalted butter
1 1/4 cup(s) sugar
1/4 cup(s) Caramel Syrup, plus more for serving
2 cup(s) sifted all-purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) milk
2 large eggs

Caramel Frosting

Directions
Preheat oven to 375 degrees. Spray two 8-inch round cake pans with cooking spray, line each with a parchment paper round, and spray again. Set pans aside.

Beat butter in the bowl of an electric mixer fitted with the paddle attachment. Gradually add 1 cup sugar and continue to beat until mixture is light and fluffy. Beat in syrup.

In a medium bowl, sift together flour, baking powder, and salt. Mix flour mixture into butter mixture, alternating with milk, beginning and ending with flour mixture.

Beat eggs until foamy in another bowl of an electric mixer fitted with the whisk attachment.

Add remaining 1/4 cup sugar and continue beating until thickened, about 5 minutes. Stir into cake batter until well combined.

Divide cake batter evenly between prepared pans. Bake until cakes spring back when gently touched in the center, about 25 minutes. If cakes do not spring back, return to oven and continue cooking about 10 minutes more.

Cool cake in pans for 10 minutes. Invert cakes onto a wire rack and remove parchment paper round. Let cakes cool to room temperature before frosting.

Place four strips of parchment paper around perimeter of a serving plate or lazy susan. Place the first layer on the cake plate. Spread the top of the first layer with frosting. Top with the remaining layer, bottom-side up. Spread entire cake with frosting; remove parchment paper strips. Serve cake drizzled with any remaining caramel syrup.

EASY ALFREDO SAUCE RECIPE - SO SO YUMMY!!

Ingredients

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

Directions
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

THIS IS SO SO YUMMY! KIDS LOVED IT!!!

SUNNY'S HOLIDAY PB & J THUMBPRINT COOKIES

Ingredients
1 stick unsalted butter (1/2 cup), room temperature
1/2 cup peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg, beaten
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup turbinado or raw cane sugar (recommended: Sugar in the Raw)
1/3 cup strawberry preserves

Directions
In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar, and granulated sugar and blend all ingredients on medium-high until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Then add the vanilla, egg, and salt and blend until combined. Lower the speed of the mixer and add the flour in 1/2 cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides again as before. Once completely combined, scrape the dough out of the mixer and add to a container with a lid and refrigerate for at least 2 hours.

HEAT THE OVEN TO 350 DEGREES F.

Remove the cookie dough from the refrigerator and, using a tablespoon, scoop out the dough and roll into a ball between your hands. Then roll the formed ball in the turbinado sugar and place on a parchment-lined baking sheet. Repeat for the rest of the balls, making sure to separate them on the sheet by about 1-inch.

Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon, or your good old fashioned thumb. Fill the center of each with about 1/2 teaspoon of strawberry preserves. Bake for 12 minutes and remove to a wire rack. Let cool before serving.

Yields about 36 cookies.

Cook's Note: Try chopping roasted peanuts and adding them to the sugar before rolling out all the balls or add green food coloring to the sugar to make the cookies even more festive!

RASPBERRY CAKE BARS - SO EASY!

Ingredients
1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
3/4 teaspoon lemon extract
1/2 cup seedless raspberry jam
1/4 cup chopped pecans

Directions
Preheat the oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides.

Mix the cookie dough with the lemon extract, kneading to combine. With damp fingers, press 2/3 of the dough into the bottom of the prepared baking dish. Spread the jam over the dough. Crumble the remaining dough evenly over the top of jam. Scatter the pecans over top. Bake until browned around the edges and cooked through in the center, about 35 minutes. Let cool in pan. Lift edges of foil to remove the bars. The bars are soft, so carefully cut into 2-inch squares or diagonally into pennant shapes.

Yields 16 bars.

TURTLE GRAHAM BARS

Preheat the oven to 350 degrees F.
Bake for 15 minutes

Ingredients
Approximately 14 graham crackers (if each graham cracker is 5" x 2.5")
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
1 cup chopped pecans
Kosher salt, to taste
12 ounces dark chocolate, finely chopped

Directions
Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.

Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.

Meanwhile, melt the chocolate in a glass bowl placed over simmering water. Pour the chocolate over the toffee-covered graham crackers and spread evenly. Chill completely in the refrigerator for about 30 minutes. Cut into bars.

GIADA'S LEMON RICOTTA COOKIES WITH LEMON GLAZE

Preheat the oven to 375 degrees F.
Cook for 14-15 minutes

Ingredients
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions
Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

K Review: rated 'ok'. Cookies a little bland and icing is really tart. Try making cookie batter more flavorful and tone down the flavor of icing.

BAREFOOT CONTESSA COCONUT MACAROONS

Preheat the oven to 325 degrees F, 20-25 minutes
Yields 20-22 cookies

Ingredients

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

PAULA DEAN'S CHOCOLATE GOOEY BUTTER COOKIES

350 degrees

12 minutes

Ingredients
1 (8-ounce) brick cream cheese, room temperature

1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

K Review: Kids and husband LOVED these cookies. Very moist, chewy on inside. I could tell the cookies were from a cake mix so I didn't like as much.

RACHEL ZOE'S BANANAS BREAD

Ingredients:
1/2 shortening1 cup sugar
2 eggs1 cup mashed bananas (3 medium over ripe)
2 cups all purpose flour1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk-chocolate or semi-sweet chips
1/2 cup walnuts, peanuts or pecans (optional)

Directions:
1. Heat oven to 350 degrees. Grease bottom only of loaf pan, 9X5X3 inches with shortening.

2. Beat 1/2 cup shortening and the sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and salt just until mixed. Stir in chips and nuts (optional). Pour into loaf pan.

3. Bake 1 hour or 1 hour and 10 minutes or until toothpick comes out clean. Cool in pan for 10 minutes; remove from pan to wire rack. Cool completely, for 1 hour.

***I sometimes for an added splash of yummyness add a crumble topping for the last 30 minutes of baking time.

Crumb Topping
1/2 cup granulated sugar
1/3 cup all purpose flour
1/2 teaspoon cinnamon
1/4 cup softened butter
Cut together until crumbly

RACHEL ZOE'S BEYOND BROWNIES

Happy Thanksgiving from The Zoe Report! In honor of the food-filled holiday, I want to share with you one of my all-time most cherished recipes—my Chocolate Dream Brownies. Along with my ba-na-nas bread, they are a staff favorite at my offices! I bake them for my team as a thank you whenever things are extra hectic...and now you can enjoy them too as a sweet indulgence amidst the holiday hustle! Happy Turkey Day! xoRZ
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350°F
20-30 minutes
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Ingredients:
2 eggs
3/4 cup sugar
1 1/2 tsp pure vanilla extract
1/2 cup butter
3/4 cup sweet cocoa powder
2/3 cup flour
1/4 tsp baking powder
1/4 tsp salt
2 cups semi sweet OR milk chocolate chips OR chunks
1/2 - 1 cup walnuts (optional)
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Directions:
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Preheat oven to 350°F.In a large bowl, use a spoon to stir eggs with sugar and vanilla until smooth. Add softened butter. Sift ground chocolate with flour, baking powder and salt.Stir dry mixture into egg mixture until blended and smooth. Add chips and nuts. (DO NOT OVER STIR!) Pour and spread evenly into a greased 8" or 9" square pan. Bake for 20-30 minutes—less time for chewy and more time for cake-like brownies. Makes 16-20 brownies. Cut into squares when cooled. Sprinkle with powdered sugar before serving with vanilla ice cream :)

CHICKEN & TORTELLINI SOUP

Serves 8

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2 C cooked, diced chicken (can use whole rotisserie chicken)

4 Tbsp butter

4 Tbsp flour

1 Quart half & half (can use milk)

3 C water

3 bouillion cubes

1 C cut celery

2 garlic cloves, minced

1 1/2 C carrots (shredded or cut) (can use frozen)

1 C onion, finely diced

1 1/2 C cut fresh spinach (can use frozen but cut it up first)

1 Tsp olive oil

3/4 t thyme

3/4 t parsley

Freshly grated parmesan cheese

1 pkg tortellini

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Saute onions, celery & garlic in butter and olive oil, over medium heat. When the onions become translucent, add flour to make a roux. Let roux cook for about 1 minute. Blend in half & half into roux.

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Cook tortellini according to package directions.

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Add carrots and chicken to roux. Once mixture becomes thick add water and bouillon cubes (or chicken broth). Add chicken, spinach, thyme, parsley and parmesan cheese. Warm until soup and ingredients are warmed through. Serve with bread sticks.

CHICKEN & BROCCOLI ALFREDO

Prep: 10 min

Cook: 20 min

Makes 8 servings

1 pkg linguine (16 oz)

2 C fresh or frozen broccoli flowerets

4 tsp. butter

2 lbs. skinless, blonless chicken breasts, cut into 1 1/2" pieces

2 cans cream mushroom soup

1 C milk

1 C grated Parmesan cheese

1/2 tsp ground black pepper

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Prepared pasta according to package directions. Add broccoli during the last 5 minutes of cooking time. Drain well.

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Heat butter in skillet over medium-high heat. Add chicken and cook until well browned, stirring often.

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Stir soup, milk, cheese, black pepper and pasta mixture in skillet. Cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

MOIST YELLOW CAKE

Bakerella's moist cake

CAKE POPS

These pops are essentially cake truffles on a stick and are very simple to prepare: Bake a cake, mush it up with frosting, roll it into balls, insert a stick, and dip it in chocolate! These things really are a hit with kids because they are so fun, but adults seem to enjoy the delicious truffle-like confections equally well.

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Want to make some? Here are step-by-step instructions, complete with videos.

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Bake the cake mix according to package directions. Once it’s cool, crumble the cake into a large bowl. I prefer to process mine in the food processor to fine crumbs. Place in a large bowl and stir in about 3/4 of the frosting container or 1/2 cup of your homemade frosting. Mix with your hands until thoroughly combined and thick like a truffle center. Mix in additional frosting if necessary.

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Roll mixture into 1″ balls and place on a cookie sheet. Cover with plastic wrap and refrigerate for an hour or overnight. I usually do this step the day before and then dip them the following day. Do not freeze them before dipping or it may cause the chocolate to crack after they are dipped.
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Melt chocolate in the microwave per directions on package. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the flat end of the cake balls. (Bakerella says to insert a little less than halfway, but I go more than halfway b/c I imagine they stay put a little better when dipping.)

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The cake balls will have a flat bottom from resting on the cookie sheet. Insert the stick into this end so the top will be round.

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Carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered, remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too. Immediately cover with sprinkles before the chocolate has a chance to set, then insert in a styrofoam block to harden.

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You want the chocolate to come over the platform you created when inserting the chocolate-dipped stick, but you don't have to cover it all the way to the stick.

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Tap off the excess chocolate.

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Add sprinkles before the chocolate has a chance to set.

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I wrap my styrofoam board in plastic wrap to keep it clean so I can reuse it.

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This video illustrates the dipping process. Forgive my PJ’s–I made these first thing in the morning. OK, it was afternoon. I’m lazy on Saturdays. And every other day.

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http://www.youtube.com/watch?v=7hgN8Q3NsJo&feature=player_embedded

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Once the chocolate has set, put a cello bag over the top and tie the neck with some curling string and tie into a bow or curl.

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This is the original Bakerella recipe and instructions on Martha Stewart:

http://www.marthastewart.com/recipe/cupcake-pops

Wedding pops

CREAM CHEESE ICING

Cream Cheese Icing
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Do not consider skipping the sifting of the powdered sugar or you will have unattractive white lumps in your icing.
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2 3-ounce packages cream cheese, room temperature1/2 cup unsalted butter, room temperature1/2 teaspoon pure vanilla extract1/4 teaspoon pure almond extract2 1/2 cups sifted powdered sugar Remaining coconut
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In a mixing bowl, beat together the cream cheese, butter, vanilla extract and almond extract until light and fluffy. Gradually beat in 1 1/2 cups of the powdered sugar, beating well. Gradually beat in as much of the remaining sugar as needed to reach a comfortable spreading consistency.
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Spread each cooled cupcake with the cream cheese icing and then top with the remaining coconut. An easy way to do this is to turn each iced cupcake upside-down and press gently into the coconut to make it adhere.

COCONUT CUPCAKES

Coconut Cupcakes
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This super recipe comes from Ina Garten's "The Barefoot Contessa" cookbook, which features recipes from her hugely successful New York take-out store, also named The Barefoot Contessa. Garten notes that these cupcakes have been customer favorites for more than 20 years. Parents will like the fact that the coconut topping keeps the icing from sticking to the plastic wrap in lunchboxes.
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1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1/2 cup buttermilk
1 7-ounce package flaked sweetened coconut, divided Cream cheese icing
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Line 16 muffin cups with paper baking cups, and set aside. Preheat oven to 325 degrees, and set oven racks at top and lower middle levels.
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In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.
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Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.
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Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 11 to 14 minutes on the top and lower-middle racks of oven, then reverse the positions of the two cupcake pans (putting the one from the top on the lower middle rack and vice versa), and bake another 11 to 14 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean.
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Allow the cupcakes to cool completely, and then top them with cream cheese icing. Store in an airtight container for up to 2 days. If you want to freeze these, store them unfrosted in an airtight container in the freezer for up to 6 weeks.
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To serve unfrosted cupcakes that have been frozen, allow to thaw at room temperature for about 1 hour before serving, then ice and serve them. Makes about 16 cupcakes.

CHOCOLATE SOUR CREAM CUPCAKES

Chocolate Sour Cream Cupcakes Yield:12 servings

3 ounces unsweetened chocolate, chopped

1 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1 1/4 cups sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream1/2 cup water

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1. Place oven rack in middle position. Preheat oven to 350 degrees. Line 12 cupcake cups with paper liners. Place chocolate in heatproof bowl or top of double boiler and place over (but not touching) saucepan of barely simmering water (or bottom of double boiler). Stir until melted and smooth. Remove from water and set aside to cool slightly.
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2. Sift flour, baking powder, baking soda and salt; set aside.

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3.In large bowl, using electric mixer on medium speed, beat butter and sugar until smoothly blended and creamy, about 2 minutes. Stop mixer and scrape sides with rubber spatula. On slow speed, mix in melted chocolate. On medium speed, add eggs 1 at a time, mixing until each is blended into batter. Add vanilla and beat until mixture is creamy, about 1 minute. Mix in sour cream until no white streaks remain. On low speed, add half of flour mixture, mixing just to incorporate it. Mix in water. Mix in remaining flour mixture until it is incorporated and batter looks smooth.
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4.Fill each paper-lined cup with about 1/3 cup batter, to just below top of liner. Make just until tops feel firm and toothpick inserted in center comes out clean, about 20 minutes. Cool cupcakes 10 minutes in pan on wire rack.

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5.Use small knife to loosen any tops that might have stuck to tops of pan. Carefully place wire rack on top of cupcakes in pan. Protecting hands with potholders and holding pan and rack together, invert them to release cupcakes onto wire rack. Turn cupcakes top side up to cool completely.
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Source: Adapted from “Cupcakes!” by Elinor Klivans (Chronicle, $16.95) Billy's Vanilla

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Buttercream Frosting

Makes enough for 30 cupcakes

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1 cup (2 sticks) unsalted butter, room temperature

6 to 8 cups confectioners' sugar

1/2 cup milk

1 teaspoon pure vanilla extract

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1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. You can save this frosting for up to 2 weeks in the fridge.2. At this point you can separate out a portion of the frosting to make some mint or whatever flavor appeals to you!

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Hope you enjoy getting stuffed!

YUMMY SUGAR COOKIES

Got this off another blog but looks yummy and easy:

Combine together:
4 eggs
2 C sugar
1 C butter

Add:
4 C flour
1 tsp salt
2 tsp cream tarter
1 tsp baking soda

Mix until combined. Wrap in cellophane and chill for 1 hour.
Roll out on floured surface and cut out shapes.
Bake on ungreased cookie sheet at 400 degrees for 6-9 minutes depending on size.
Frost with buttercream/cream cheese frosting.

THE BEST WHEAT ROLLS

Highly recommended - so soft and EASY!!!

400 - 425 degrees

1 C + 3 Tbsp warm water
1/3 C oil
1/4 C honey (or sugar) - I use honey
2 Tbsp yeast
1 tsp salt
1 egg, beaten
3 1/2 C wheat flour

Combine water, yeast, oil and honey in mixing bowl. Let it rise for 15 minutes in the bowl. Add salt, egg and flour (one cup at a time). Mix well.

Bake 8-10 minutes

CAROL'S CRESCENT ROLLS

Bake at 375 degrees for 12-15 minutes

1/2 C water
2 T yeast
1/2 C sugar
1 1/2 C scalded milk
1/2 C shortening
2 t salt
2 eggs
7 C flour (at least)

Put milk in glass container and put in microwave for 3 1/2 minutes on high to scald.

In mixing bowl add warm water, yeast and sugar. Let sit for 5 minutes.

When milk is done, remove from microwave and add shortening to milk.

To yeast mixture in mixing bowl, add salt eggs and milk mixture. Start mixing and add flour, one cup at time until dough comes away from bowl. Mix for about 5-7 minutes. Take dough out of bowl, spray bowl with cooking spray and put dough back into bowl to let rise.

When dough has risen to twice the size, separate dough into 3 parts. Roll one part at a time into a circle. Using pizza cutter, cut dough circle into 8 parts (8 pie pieces) and roll into crescent shapes. Put rolled dough on sprayed cooking sheet and let rise for 5-10 minutes. Put in oven and bake for 12-15 minutes each.

HEALTHY CHICKEN ENCHILADAS

Healthy Chicken Enchiladas (Tyler Florence, Food Network)

Bake 350 degrees for 15 minutes

3 T veg oil
1 1/2 pounds skinless boneless chicken breasts
Salt and Pepper
2 t cumin powder
2 t garlic powder
1 t Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 C frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped (alt: look for them already prepared, small can)
4 canned chipotle chiles, seeded and minced (alt: look for them already prepared, small can)
1 (28-ounce) can stewed tomatoes
1/2 t all-purpose flour
16 corn tortillas
1 1/2 C enchilada sauce, canned
1 C shredded Chedder and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
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Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 miutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
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Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
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Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the misture with flour to help set.
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Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 x 9 inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sause to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
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Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with chilantro, scallio, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

PISTACHIO LAYER DESSERT

Pistachio Layer Dessert

(You can substitute with pudding of your choice, ie. chocolate)

Mix together and press in a 9 x 13 pan:
1 stick of butter
1 c. flour
1 c. finely chopped nuts
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Bake 20 minutes at 350. Cool.
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2 8 oz. packages of cream cheese ( i have used low-fat but prefer regular)
2 c. powdered sugar
2 c. Cool Whip
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Mix. Spread on crust. (Put in fridge while making next layer.)
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2 3.5 oz. boxes of Pistachio instant pudding
2 1/2 c. milk
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Mix. Beat until set. Spread over first layer.(Put in fridge while making next layer)
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2 3.5 oz boxs of Vanilla instant pudding
2 1/2 c. milk
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Mix. Beat until set. Spread over pistachio layer.
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Cover with remaining Cool Whip. You can sprinkle nuts on the top if you want.
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Refridgerate. Enjoy!
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This dessert is as tasty for breakfast as cheese cake!

MAGIC BARS....original & chocolate

MAGIC BARS
Preheat oven to 350 degrees. Bake for approx 25 minutes.
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1/2 cup butter
1 1/2 cups graham cracker crumbs
1 can condensed milk (14 oz.)
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 1/3 cups coconut
1 cup chopped walnuts or pecans
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Preheat oven to 350.

1. Melt butter in a 9x13 pan.
2. Sprinkle graham crumbs over butter in pan.
3. Carefully drizzle condensed milk over the top trying to get it as even as possible.
4. Sprinkle chocolate chips over the top, followed by butterscotch chips.
5. Then sprinkle coconut followed by the nuts.

With your hand , press down slightly all over. Bake at 350 for around 25 minutes or until lightly brown. Cut when cool. Enjoy!
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The Chocolate Magic Bar
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The recipe is the same except....instead of graham crackers you use a brownie mix (8x8 or 9x9 whatever). Melt butter in 9x13 pan sprinkle dry brownie mix evenly over the top. Follow the above recipe.

HOMEMADE SOFT PRETZELS

Homemade Pretzels by Paige Holden
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1 Tbsp. dry yeast
3/4 c. warm water
1 Tbsp. sugar1/2 tsp. salt
2 c. flour
1 egg, beaten
Coarse saltWax paper
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Mix yeast in warm water. Add sugar and salt. Add flour and mix. Put dough on wax paper and knead until soft. Cut off pieces and shape as you like (too thick = doughy, too thin = brittle). Place them on a cookie sheet. Brush with beaten egg and sprinkle coarse salt.

Bake at 425° for 12 to 15 minutes.

Sidenote: A fun activity for FHE to incorporate the making of pretzels, re-tell the following while shaping the pretzels:

In about 610 A.D. a very creative Alpine Monk decided to make use of the pieces of dough left over from baking bread. The Monk formed them into thin strips folded into a looped twist to represent the folded arms of children in prayer.
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This scrumptious treat was given to the children as they learned their prayers. They began calling the treat "Pretiola", which is Latin for "little reward". Soon it was known the world over as a pretzel.
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The secret of making great pretzels is not only in the baking but also in the shaping. We, like pretzels, are made from the best ingredients, by the best hands available, the hands of our Father in Heaven.
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Have you ever seen a broken pretzel, or one that's lost its shape? We too, can lose our shape when we don't pray always to keep our spirituality intact. Even in the midst of our greatest trials, we must remember, as did Job, to call on the Lord. The simple shape of the pretzel, arms folded in prayer, reminds us to pray each day. Our "Pretiola" or "little rewards" are the blessings we receive.
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Every time you see a pretzel, remember prayer. Check to see if your arms are often folded in prayer and have not lost their shape.

BREAKFAST EGG MUFFINS

Breakfast Egg Muffins
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3 cups frozen Hash Brown Potatoes
3/4 c. grated cheese (whatever you like)
1 cup diced Ham or Canadian Bacon ( I use just regular bacon when I don't' have ham)
1/4 cup sliced green onions (optional)
4 beaten eggs or 1 cup egg substitute
1 12 oz. can evaporated milk
Salt and Pepper to taste
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Grease muffin tins. Distribute the shredded potatoes into each cup. Place ham and cheese over the potatoes. Combine eggs, milk and seasoning in blender. Pour over ham and cheese. Bake at 350 for 25 minutes. Makes 12 muffins.

Note: these freeze and reheat really well too, so prepare in advance and heat in the morning!

SOUR CREAM COFFEE CAKE

Sour Cream Coffee Cake by Jean Pare
350 degrees for 30 minutes
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1/2 c. butter or margarine, softened
1 c. sugar
2 eggs
1 tsp. baking soda
1 c. sour cream
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. packed brown sugar
1 tsp. cinnamon
1/2 c. finely chopped nuts (I use walnuts)
small handful of coconut (optional-did not put it in for the group, but usually do.)
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Cream butter, sugar, and 1 egg together in a mixing bowl. Beat in second egg. Add soda and sour cream. Mix.In another bowl, mix flour, baking powder and salt. Add to batter. Stir to mix. Put 1/2 batter in a greased 9x9 inch pan, (this recipe does double well if you want to make a 9x13 pan).
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Stir brown sugar, cinnamon, nuts and coconut together. Sprinkle half over batter. Spoon second half of better here and there over the all.Sprinkle second half of cinnamon mixture over all. Bake in 350 degree oven for 30 minutes or until an inserted toothpick comes out clean. Serve warm.

POP UP PANCAKES!

These look soooooo yummy! I think I will try these in the morning (even though we just had pancakes today)

In case the recipe link ever gets erased, here's the recipe:

POP UP PANCAKES

Preheat oven to 400 degrees

yield: 24 muffins

1 C milk

1 C flour

6 eggs

1/4 C melted butter

dash salt

Blend all ingredients in a mixer until smooth. Grease muffin pan (or you can use a jelly roll pan too). Bake them for 15 minutes or until puffy and golden on top. Use a knife to pry them out - hopefully greasing the pans worked and they should pop right out.

Top them with fresh fruit, powdered sugar, syrup, jam, or a combination of any of these or others.