JUMBO GINGERSNAPS

(DOUBLE THIS RECIPE)

2 1/2 C flour

2 t baking soda

1 t ginger

1/2 t cinnamon

1/4 t salt

3/4 C vegetable oil

1/2 C sugar

1 egg

1/4 C + 2 t molasas

1/4 C + 2 t maple syrup

Combine flour, soda, cinnamon & salt together & set aside.

Beat on low:

oil

1/2 C sugar

egg

molasas

maple syrup

Add flour mixture.

Use 1/4 C measuring cup for each cookie. Roll into ball and roll in 1/4 C sugar. Flatten a bit on cookie sheet.

THE BEST FRENCH SILK PIE EVER!

(this recipe has been doubled; use recipe as written below for 9-inch pie)

6-8 Servings
Prep: 40 min. Cook: 10 min. + chilling 40 10 50

Ingredients
1 sheet refrigerated pie pastry
1 1/3 cup sugar
4 eggs
4 ounces unsweetened chocolate, melted
2 teaspoon pure vanilla extract
2/3 cup butter, softened
1 1/3 cup heavy whipping cream
4 teaspoons confectioners' sugar
Whipped cream and chocolate curls, optional

Directions
Prepare baked 9-inch pie crust. Cool to room temperature.

In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.

In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.

Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 piece (calculated without whipped cream and chocolate curls) equals 450 calories, 33 g fat (19 g saturated fat), 139 mg cholesterol, 223 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.

CREAMY LOADED MASHED POTATOES

Serves: 8-10

Ingredients
- 8 medium potatoes (about 2 1/2 to 3 lbs.) peeled and cut into 1 inch cubes
- 1 c carnation evaporated milk
- 1/2 c sour cream
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 2 c (8) ounce bag, shredded cheddar cheese, divided
- 6 slices cooked bacon, crumbled and divided
- sliced green onions

Directions
1. Boil potatoes in water until tender, then drain.

2. Preheat oven to 350, and grease 3 qt. casserole dish.

3. Return potatoes to pan, add evaporated milk, sour cream, salt and pepper. Beat with hand held mixer or mash with potato masher until smooth. Stir in 1 and 1/2 cups cheese and half of the bacon. Spoon mixture into casserole dish.

4. Bake 20-25 minutes until heated through, remove from oven...top with remaining cheese, bacon and chopped green onions. Bake another 3-5 minutes until cheese melts.

5. *This can be assembled ahead and stored in fridge. When ready to bake directly from the fridge....cover with foil, and bake for 40-45 minutes until heated through, remove foil and top with remaining cheese, bacon and green onion, bake another 3-5 minutes. Serve hot!

6. Add a little butter to this before baking.

CRANBERRY CREAM CHEESE SALAD

THANKSGIVING CRANBERRY CREAM CHEESE SALAD

Cook time: 10 Min
Difficulty: EASY
Prep time: 45 Min
Serves: 12

Ingredients
- 1 (6 oz) pkg cherry jello
- 2 c boiling water
- 2 lg golden delicious apples, peeled and grated
- 1 c chopped pecans
- 1 can(s) whole cranberry sauce

TOPPING
- 1 (8 oz) pkg cream cheese, at room temperature 2 hours
- 1/2 c powdered sugar
- 1 tsp vanilla extract
- 20 oz can crushed pineapple, drained well
- 8 oz frozen whipped topping, thawed
- 1/2 c chopped toasted pecans

Directions
1. Part 1. Dissolve Jello in boiling water, stir to mix, set aside to cool. Add apples, pecans, and cranberry sauce. Turn into a 13x9 glass dish and chill until firm.

2. Part 2. Blend softened cream cheese with powdered sugar until smooth. Fold in crushed pineapples. Add vanilla to Cool Whip mix with wooden spoon. Gradually add Cool Whip mixture to cream cheese - pineapple mixture. Spread evenly over firm set Jello mixture, sprinkle toasted pecans on top. Keep chilled until serving time.

RED VELVET CUPCAKES

2 1/2 cups sifted cake flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color)

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs, at room temperature

1 teaspoon vanilla extract1 cup buttermilk, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.

2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

6. Enjoy!The reason why I love red velvet cupcakes so much is because of their rich and deep flavor. They aren't too sweet and they taste the way they look - like red velvet cupcakes!There are many red velvet cupcake recipes floating around, but the one that I gave to you should really be excellent. It's the cream of the red velvet cupcake recipe crop! I promise as long as you follow the directions properly, and remember what I have taught you, your red velvet cupcakes should come out exactly as you imagine.You could decorate them with little pink and whit hearts, sprinkles, or anything else your hearth desires.Good luck with the red velvet cupcake recipe! I hope your red velvet cupcakes come out perfect!

RICH DARK CHOCOLATE CUPCAKE

ONE BOWL CHOCOLATE CUPCAKES

Makes 18

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water
18 miniature Reese’s Peanut Butter Cups (optional)

Preheat oven to 350° F. Line standard muffin tins with paper liners. With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Reduce speed to low. Add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined, scraping sides of bowl as needed.

CREAMY PEANUT BUTTER FROSTING

Makes about 3 cups

6 ounces cream cheese, room temperature
1/3 cup confectioners’ sugar
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream

With an electric mixer on medium-high speed, beat cream cheese and confectioners’ sugar until pale and fluffy. Add salt and peanut butter, and beat to combine. Beat in vanilla.
In another bowl, with an electric mixer on medium-speed, whisk cream until medium-stiff peaks form. Fold cream into peanut-butter mixture. Use immediately, or refrigerate, covered tightly, up to 2 days. Before using, bring to room temperature and stir with a flexible spatula until smooth.

Divide batter evenly among lined cups, filling each half way, placing one mini peanut butter cup in each cup; then add remaining batter to about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

SALTED CARAMEL CUPCAKES

http://www.sprinklebakes.com/2010/05/triple-salted-caramel-cupcakes.html

Triple Salted Caramel Cupcakes

Makes 15 cupcakes

Cupcakes:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk

Preheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.

Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

Salted Caramel Filling:

1/2 cup sugar
3 tablespoons salted butter cubed
1/4 cup plus 1 tablespoons heavy cream, at room temperature

Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool slightly.

Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel. Replace the cake piece and set cupcakes aside.

Salted Caramel Buttercream Frosting:

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar

In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.

Top caramel-filled cupcakes with frosting.

Candied Salted Caramel Rounds

1 1/4 cups granulated sugar
1/4 teaspoon sea salt
3/4 cup water
2-4 tablespoons of large-crystal sugar

Lay out a large piece of parchment on your work surface and spray with cooking oil (such as canola). Fill a large tub (or your sink) partially full of ice water.

Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves. Increase heat and bring syrup to a boil. Lower heat slightly and swirl the pan once or twice so the syrup colors evenly; do not stir. When caramel is a deep amber color, plunge the base of pan into iced water for about 2 seconds to stop further cooking.

Dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle. Move the spoon in a circular motion as the syrup falls from the spoon. Repeat 15 times. When caramel has hardened (it will still be sticky) sprinkle over large-crystal sugar. Remove from paper and adorn cupcakes.

PEACH COBBLER (using jarred peaches)

Bake the pastry lattice in 2 stages for a crisp, cookielike crust.

8 servings

350 degrees
35 minutes x 2

PEACHES & SAUCE
1 jar of peaches
2 Tbsp butter
1/4 C flour
1/4-1/2 tsp pumpkin pie spice
1/2 T almond extract

In sauce pan, make a rue by melting butter and adding flour into sauce pan.  Cook butter and flour in sauce pan for about 1-2 minutes to cook out the flour taste.  Slowly add in peach juice/syrup from jarred peaches.  Wisk constantly until the sauce becomes thick.  Add almond extract and pumpkin pie spice.  Let sit while you make the pastry.

PASTRY
2 C all purpose flour
1 tsp salt
3/4 C solid vegetable shortening
3-4 Tbsp cutter, cut into small pieces
1/4 C sugar

Combine flour and salt in large bowl.  Cut in shortening until mixture resembles coarse meal.  Mix in enough water to bind dough.  Gather into ball and divide in half.

Preheat oven to 350 degrees.  Lightly spray a 9x9 or 10x13 baking dish.  Pour in peaches (make sure you slice the peaches into pieces small enough to eat manageably) into baking dish.  Pour sauce over peaches. Add pieces of butter all over the top of the peaches.

Roll dough out on lightly floured surface to 1/8 inch thick.  Cut into strips.  Arrange pastry diagonally over peaches in one direction only.  Sprinkle pastry with 1/8 C sugar. Bake until pastry is beginning to brown, about 35 minutes.

After 35 minutes of cooking, take out baking dish and add another set of opposite diagonally placed pieces of pastry to form a lattice.  Sprinkle pastry with 1/8 C sugar.  Bank until pastry is golden brown, about 35 minutes.

Serve warm with ice cream.

THE PIONEER WOMAN WEBSITE

I {HEART} THIS WEBSITE!! Go find what you want to make!

CHEWY CHOCOLATE ALMOND COOKIES

http://www.justapinch.com/recipe/hjstep/chewy-chocolate-almond-cookies/cookies?k=Heather+Stepniewski&p=8&o=r

These cookies are gluten free but who needs to know. Everybody will enjoy these.

Cook time: 10 Min

Difficulty: EASY

Prep time: 10 Min Serves: 12

Ingredients

- 8 oz semi sweet chocolate chips

- 3 Tbsp butter, softened

- 2 lg eggs - 1/3 c granulated sugar, plus more for decorating

- 3/4 c ground almonds or almond flour

Directions

1. Preheat oven to 325 degrees

2. Melt chocolate in double boiler or microwave

3. Stir softened butter into chocolate

4. Beat eggs and add sugar

5. Continue beating until egg mixture is light

6. Gently stir egg mixture into chocolate mixture

7. Add ground almonds, combining very well, but gently

8. Cover and refrigerate overnight

9. Form into 1 in. balls and roll in bowl of granulated sugar.

10. Place on lined cookie sheet

11. Bake for 8-10 min. or until set

CREAMY ALMOND BARS

They are amazing! So sweet and creamy, they just melt in your mouth!

Cook time: 35 Min

Difficulty: MEDIUM

Prep time: 45 Min Serves: 24

Ingredients

CRUST

- 2 c flour

- 1 c butter, softened

- 1/2 c powdered sugar

FILLING

- 8 oz regular cream cheese, softened

- 1/2 c sugar

- 2 eggs - 2 tsp almond extract

FROSTING

- 1 1/2 c powdered sugar

- 1/2 c butter, softened

- 1 1/2 Tbsp milk

- 1 tsp almond extract

- sliced almonds

Directions

1. Mix and press crust ingredients into a greased 9x13 pan. Bake at 350 degrees for 20 minutes.

2. Meanwhile, beat cream cheese and sugar for the filling with an electric mixer until smooth. Add the rest of the filling ingredients and beat until just mixed. Pour filling mixture over crust and bake for another 15 minutes.

3. Combine all frosting ingredients with a mixer. Frost bars when they are cool and top with sliced almonds, if desired. Cut into 24 squares and serve immediately or serve chilled. Store in refrigerator.

4. *These bars would be good with other extract flavors, like lemon! http://www.justapinch.com/recipe/mrssturdi/creamy-almond-bars/cookies?

THE BEST FROSTING I EVER HAD

(the link above shows pictures...very useful).

Ingredients
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

.

Preparation Instructions
Bake your favorite chocolate cake and let it cool.

.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

.

Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

COCONUT CUPCAKES (from INA Garten's recipe)

Ingredients
3/4 pound (3 sticks) unsalted butter, room temperature (I used 1 stick of margarine)
2 cups sugar
5 extra-large eggs at room temperature (I used 7 medium/large eggs)
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

Directions

Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.

With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill each liner to the top with batter.

Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Frosting (this is the frosting I used - The Best Frosting I Ever Had):

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

The Best Frosting I Ever Had Preparation Instructions
Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

Ina Garten's Frosting recipe:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Ina Garten's Frosting Directions:

In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut

CROCKPOT RECIPES (from Freezer to Crock Pot to Plate)

Beef Peperoncini Sandwiches (my version on a French Dip)
2 lb Chuck Roast
16 oz Jar Peperoncinis
1 Good Seasons Italain Seasoning Packet

Add all three ingredients into a Gallon Size Freezer Bag and put in freezer. When you are ready to cook this, put all ingredients into crockpot and let it cook for 8 hours on low. Once the meat is cooked, shred it and serve on rolls or hogies with swiss or provolone cheese. YUM!

Brown Sugar Chicken (Don’t Judge me)
Boneless, Skinless Chicken Breasts, I did 4
1 cup Brown Sugar
1/4 cup Sprite (I will add this once I add everything to the crockpot)
2/3 cup Vinegar
3 cloves smashed and chopped garlic
2 Tablespoon Soy Sauce
1 Teaspoon Black Pepper

Add all ingredients to Gallon Size Freezer Bag, except for the Sprite. When you are ready to cook this, put all ingredients into a crockpot, add the sprite and let it cook for 3-4 hours on high.

Honey Garlic Chicken
Boneless, Skinless Chicken Breats, I used 4
3 Garlic Cloves, smashed and chopped
1 Teaspoon Dried Basil (I used Fresh)
1/2 cup Soy Sauce (
1/2 cup Ketchup
1/3 cup Honey

Add all ingredients to Gallon Size Freezer Bag, except for the Sprite. When you are ready to cook this, put all ingredients into a crockpot, add the sprite and let it cook for 3-4 hours on high.

BBQ Chicken
Boneless, Skinless Chicken Breats, I used 4
Chopped Green Pepper
Chopped White Onion
BBQ Sauce, I used Sweet Baby Rays (but use whatever you have in your stockpile)

Combine all ingredients in a Gallon Size Freezer Bag. When you are ready to cook this, put all ingredients into a crockpot and cook for 3-4 hours on high.

Veggies in a Bag
Chopped Onion
Chopped Banana Squash
Chopped Red Potatoes
Chopped Green Pepper
Garlic
Fresh Basil

Put all ingredients in a Gallon Freezer Size Bag. When you are ready to cook this, cook the veggies by themselves (if you are going to Grill Meat) or add meat to the crockpot as well.

Homemade Macaroni Cheese (Pioneer Woman)

Prep Time: 15 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 6

Ingredients
4 cups Dried Macaroni
1 whole Egg Beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Raised Donuts

Serves: 2 dozen doughnuts
Prep Time: 2 Hr 45 Min
Cook Time: 30 Min

Ingredients
1/2 c water, warm (not hot)
2 pkg active dry yeast
3/4 c milk, lukewarm
1/4 c sugar
1 tsp salt
4 c all-purpose flour, sifted
1/3 c shortening
2 eggs

GLAZE
1 Tbsp water, warm (may need more to thin, but thicker is better)
1/2 tsp vanilla
1 c confectioners' sugar, sifted

Herbed Monkey Bread (Paula Dea

Prep Time: 10 min
Inactive Prep Time: 10 min
Cook Time: 35 min
Level: Easy
Serves: 10 servings

Ingredients
1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
1 cup grated Parmesan, plus more for sprinkling
2 teaspoons dried Italian seasoning
2 packages biscuits

Directions
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.

In a small bowl, combine cheese and Italian seasoning.

Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.

Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.

CHICKEN OLE'

1 can (10 3/4 oz) cream of mushroom soup
1 can (10 3/4 oz) cream of chicken soup
1 C sour cream
2 T minced onion
1 1/2 C shredded chedder cheese
12 corn or flour tortillas torn into 6 to 8 pieces each
3-4 C cut up chicken breasts
7 oz jar of salsa
1/2 C shredded cheese for garnish

In separate bowl, combine soups, sour cream, onion, and 1 1/2 C cheese. Spray crock pot with cooking spray to avoid tortillas sticking! Layer crock pot: torn tortillas, salsa, chicken, soup mixutre. Repeat layers. Cook on low for 4-5 hours (do not cook on high). Gently stir. Add cheese on top and cook another 15-30 minutes until melted.

Serve with chips and lettuce; corn as side dish.

YUM!

LAYER CAKES

11 lucious layer cakes...gotta try them.

Click here

INA'S COCONUT CUPCAKES

Total Time: 2 hr 5 min
Prep 1 hr 0 min
Inactive 30 min
Cook 35 min
Yield: 18 to 20 cupcakes

Ingredients
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Directions
Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts,
alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

BILLY'S VANILLA VANILLA CUPCAKES - BEST EVER!

Billy's Vanilla, Vanilla Cupcakes

Makes about 30 cupcakes

1 3/4 cups cake flour, not self-rising

1/4 cups unbleached all-purpose flour

2 cups sugar1 tablespoon baking powder

3/4 teaspoon salt1 cup (2 sticks) unsalted butter, cut into 1-inch cubes

4 large eggs

1 cup whole milk

1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Billy's Vanilla Buttercream

Colored sprinkles, for decorating (optional)

Makes enough for 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature

6 to 8 cups confectioners' sugar

1/2 cup milk1 teaspoon pure vanilla extract

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.

CLASSIC POTATO SALAD

Ingredients:
Servings: 8

8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
5 hard-boiled eggs
paprika

Directions:
Boil peeled potatoes in salted water until done. Cool to room temperature.

Place diced potatoes in large bowl.

Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.

Add to potatoes.

Add celery and onions and mix well.

Stir in eggs.

Sprinkle a little paprika on top.

PAULA DEEN'S FROZEN CHOCOLATE MOUSSE PIE

Ingredients
2 cups semisweet chocolate chips
1 quart, plus 3 tablespoons heavy cream
1 tablespoon chocolate creme liqueur
1 teaspoon vanilla extract
3 cups powdered sugar
1 premade pie shell
Chocolate chips, for topping

Directions
Preheat oven to 350 degrees F.

Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.

In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.

In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.

Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies.

Wrap the pie and freeze for a few hours or overnight

FRENCH SILK PIE

Ingredients

For the Crust
8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan
1/3 cup pecan halves
1 1/3 cups all-purpose flour
1/4 cup firmly packed light-brown sugar
1/4 teaspoon salt

For the Filling
12 tablespoons (1 1/2 sticks) salted butter, room temperature
1 cup granulated sugar
3 ounces unsweetened chocolate, melted and cooled
1 1/2 teaspoons pure vanilla extract
3 large eggs
Whipped cream, for serving
Chocolate curls, for serving

Directions
Make the crust: Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal.

Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.

Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.

Just before serving, top pie with whipped cream, and decorate with chocolate curls.

BETTER THAN CAROL'S PIE CRUST (Paula Deen's)

Ingredients
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water

Directions
In a large mixing bowl, sift together the flour, salt and sugar.

Add the shortening and break it up with your hands as you start to coat it all up with the flour.

Add the cold butter cubes and work it into the flour with your hands or a pastry cutter.

Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal.

Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.

When it comes together stop working it otherwise the dough will get over-worked and tough.

Divide the dough in half and flatten it slightly to form a disk shape.

Wrap each disk in plastic and chill in the refrigerator for about 30 minutes.

On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.

CARMELIZED MACADEMIA NUTS

Caramelized macadamia nuts -- one of the easiest things to make and delicious on their own or sprinkled on salads.

The caramel is simply castor sugar (I used just regular sugar, works fine) that's been gently heated in a heavy-based saucepan along with macadamia nuts. The whole process takes about 3 or 4 minutes (mine took a little longer). Once the sugar is melted and the nuts are coated, transfer them to waxed paper to cool. The next step is to break the caramelized nuts into pieces and that's it!

Ingredients:
1 cup of macadamia nuts, halved
1/2 cup of castor sugar (I used regular sugar)

Preparation:
Heat a small, heavy-based saucepan over medium heat. Add the sugar and macadamia nuts to the pan and stir.

Continuing stirring gently until the sugar has melted and caramelized the macadamia nuts.

Carefully transfer nuts onto waxed paper. Allow to cool and then break into pieces.

LONGHI'S PANCAKES

When we went to Longhi's in Lahaina, we fell in love with their coconut, macademia nut banana pancakes. We went there several mornings and the cute waiter finally came back from the kitchen and gave us the chef's recipe (shhhh). Thus, this is a restaurant sized recipe. I split it in 1/4ths for the family.

ingredients:

16 Cups all purpose flour
3 Tbsp baking soda
4 Tbsp baking powder
1 Tbsp salt
4 Tbsp sugar
4 1/3 qt. buttermilk
16 eggs
2 1/4 Cups melted butter

Sift dry ingredients 3 times, to insure even dispersion of sodium. Combine wet ingredients, and then cobine with dry. Mix well, but batter should stil be slightly lumpy.

Let the batter sit for a couple of hours or overnight. Add a handful of carmelized macademia nuts (see recipe above) into the batter. Cook in buttered pan.

The best part of this pancake is what they put on top of it.

Slice a banana and lay slices over top and sprinkle carmelized macademia nuts over the top.

Serve with coconut syrup (or regular syrup, that was Rex's choice).

YUMMIE!!!

CADBURY EGG COOKIES

Recently discovered a chocolate cadbury egg cookie recipe on our best bites and thought i would try my own with a chocolate chip cookie recipe...and the result was delicious! We love Caburby eggs and we LOVE these!

ingredients:
1 cup {2 sticks} butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 10 oz bag cadbury mini eggs

directions:
Heat oven to 375.

Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy.

Add eggs; beat well.

Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.

Crush up the cadbury mini eggs by placing them in a ziplock bag and beating with a rolling pin. stir in the cadbury pieces.

Drop by teaspoons onto ungreased cookie sheet. bake 8 to 10 minutes or until lightly browned.
these are simply fantastic and perfect for easter!

Enjoy.

LAYERED COCONUT CREAM CHEESECAKE BARS

Ingredients:

84 NILLA Wafers, divided
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cups cold milk
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided

Directions:
RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and sugar with mixer until well blended. Whisk in 1 cup COOL WHIP. Carefully spread over crust. Stand reserved wafers around edges.

BEAT pudding mixes and milk with whisk in medium bowl 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.

How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

HOMEMADE SOUTHERN BBQ SAUCE

1/2 cup olive oil
1/4 cup lemon juice
1/2 cup apple cider vinegar
3/4 cup water
3/4 chopped onion
3 tablespoons light brown sugar
1 teaspoon salt
3 tablespoons yellow prepared mustard
3/4 cup ketchup
2 tablespoons paprika
Pinch garlic powder
3 tablespoons Worcestershire sauce
Freshly ground black pepper

Stir all ingredients together in a small saucepan. Bring to a simmer and cook until slightly thickened, about 10 minutes.

The sauce will keep in the refrigerator, covered, for up to 2 weeks.

Yields: 3 cups

BABY BACK RIBS (with Paula Deen's BBQ sauce)

Ingredients
2 racks baby back ribs (about 2 1/2 pounds)

Directions
1 recipe Barbecue Sauce, recipe follows:
Lemon wedges
Fresh rosemary sprigs

Preheat oven to 350 degrees F.

Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.

Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the
ends of the bones and the ribs are just tender, about 1 hour.

*Cook's Note: You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.

Preheat an outdoor grill to medium-high heat.

Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill; the sugar in the barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.

Barbecue Sauce:
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup apple cider vinegar
3/4 cup water
3/4 chopped onion
3 tablespoons light brown sugar
1 teaspoon salt
3 tablespoons yellow prepared mustard
3/4 cup ketchup
2 tablespoons paprika
Pinch garlic powder
3 tablespoons Worcestershire sauce
Freshly ground black pepper
Stir all ingredients together in a small saucepan. Bring to a simmer and cook until slightly thickened, about 10 minutes. The sauce will keep in the refrigerator, covered, for up to 2 weeks.
Yield: 3 cups

PAPA BEAR OATMEAL

Ingredients
1/8 teaspoon salt
2 cups old-fashioned rolled oats (not instant or quick cooking)
3 1/2 cups water
2/3 cup raisins (we DO NOT add raisins)
1 banana, sliced
1 cup sliced strawberries (only in season - we usually don't add strawberries either)
1/2 cup heavy cream
Brown sugar, for serving
Honey, for serving

Directions
In a medium saucepan, bring 3 1/2 cups water and the salt to a boil. Stir in the oats and simmer until almost thickened, about 5 minutes.

Stir in the raisins and cook for 2 to 3 minutes more

Spoon the oatmeal into individual bowls and serve. Place the banana and strawberry slices, cream, brown sugar, and honey into the oatmeal bowl. Stir if desired.

PEACH PARFAIT (Paula Dean)

Ingredients
4 ripe peaches, diced (about 2 pounds)
4 teaspoons light brown sugar (packed)
1/2 teaspoon ground cinnamon
1/2 cup crumbled Sandies pecan shortbreads (about 10 cookies), plus additional for garnish
Fat-Free whipped topping (recommended: Reddi Whip)

Directions
In a medium bowl toss the peaches with brown sugar and cinnamon.
Place a layer of the peaches in the bottom of a parfait glass.
Sprinkle the peaches with a large pinch of cookie crumbs and top with the whipped cream.
Repeat with two more layers of each ingredient and garnish with an additional sprinkle of the cookie crumbs.
Repeat with the remaining parfait glasses and serve immediately or chill up to 4 hours before serving.

Cafe Rio SWEET PORK SALAD

I promise, we are VERY VERY picky about our Cafe Rio pork and this tasted EXACTLY like it. We also played around with the rice, the beans, and the ranch. At dinner tonight, we felt like we were having Cafe Rio take-out. However, we liked our recipe even BETTER!!! Don't believe us? Try it out for yourself and you will see!

It really is easier than it looks. It only took me about an hour to make (after the pork was in the crock pot). The rice and beans are SUPER easy, you definitely want the beans and rice to get the whole experience! Also, be generous with the cilantro! Try it and let me know what you think! I KNOW you won't be disappointed!!

6 large Tortillas (click HERE)

Shredded cheese, Mexican blend

Cafe Rio Rice (click HERE)

Cafe Rio Black Beans (click HERE)

Cafe Rio Sweet Pork (click HERE)

Lettuce (NOT iceberg, use leafy green or Romaine)

Diced tomato, onion, and cilantro (pico de gallo)

Guacamole (click HERE)

Sour cream

Tortilla Strips (click HERE)

Cotija cheese, crumbled (or you can use Parmesan)

Cafe Rio Cilantro Ranch (click HERE)

OR

***NEW*** Cilantro Lime Vinaigrette (click HERE)

Here is how we put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED) and sour cream. Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch or vinaigrette dressing and there you have it! (makes about 6 salads)(scroll down to see the rice, beans, pork, and ranch recipes all together...)

SWEET PORK:

2 pounds pork (we like to use boneless pork ribs)

3 cans Coke (NOT diet)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can diced green chilies

3/4 (1o oz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)

1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry).

Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

CILANTRO-LIME RICE:

1 c. uncooked rice

1 tsp. butter or margarine

2 cloves garlic, minced

1 tsp. freshly squeezed lime juice

1 can (15 oz) chicken broth

1 cup water

1 Tbsp. freshly squeezed lime juice

2 tsp. sugar

3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water.

Bring to a boil.

Cover and cook on low 15-20 minutes, until rice is tender.

Remove from heat.

In a small bowl combine lime juice, sugar and cilantro.

Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS:

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.

Add beans, tomato juice, and salt.

Continually stir until heated through.

Just before serving stir in the cilantro.

(**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

CILANTRO RANCH:

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)

1 c. mayonnaise

1 c. buttermilk

2 tomatillos, remove husk, diced

1/2 bunch of fresh cilantro

1 clove garlicjuice of 1 lime

1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

EASY MACARONI & CHEESE

INGREDIENTS:

6 C cooked macaroni, drained but still hot
3-4 C grated chedder cheese (or a combination of cheeses) (keep 1/2 C to the side to put on top)
3 eggs, beaten
3/4 C sour cream
6 T butter, cut into pieces (or melted)
1/2 - 3/4 t salt
1 1/2 C milk

In drained macaroni, add all of the cheese (except for 1/3-1/2 C) to melt. In separate bowl, add eggs, sour cream, butter, salt and milk and combine. Add liquid mixture to macaroni/cheese mixture and combine. Put into 13X9 baking dish and bake for 30-45 minutes on 350 degrees.

Base recipe taken from Paula Dean. I just tweaked it some.

LEMON RASPBERRY CUPCAKE

Ingredients

1 cup(s) (2 sticks) unsalted butter
2 cup(s) sugar
2 teaspoon(s) vanilla bean paste or 1 vanilla bean, scraped
5 large eggs, separated
1 3/4 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour, combined with above flour
1 teaspoon(s) all-purpose flour, combined with above flour
1 1/3 cup(s) (scant) cake flour (not self-rising)
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) sour cream

Meyer Lemon Curd
Vanilla Bean Buttercream
Sanding sugar
24 raspberries

Directions
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.
.
Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.
.
In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
.
Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.
.
Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.
.
Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with a raspberry.

XAN'S KETTLE CORN

Ingredients:
2 Tbsp canola oil
2 Tbsp butter
1/2 C unpopped popcorn kernnels
1/2 tsp. salt
3 Tbsp sugar

Have a hot pad or kitchen towel and a paper grocery bag or large baking sheet handy. Heat the canola oil in a large heavy-bottomed Dutch oven or pan over high heat. Place a couple of kernels of popcorn in the pan. When the kernels pop, take pan off burner and put in butter and stir until melts.

Immediately add the popcorn and stir. Add the sugar and salt right away and stir again. Cover the pan, and start shaking it gently back and forth on the burner, using a hot pad or kitchen towel to protect your hands. Keep shaking as the popcorn pops.

Once you start hearing 1 or 2 seconds of quiet between the pops, turn the heat off immediately. This means the popcorn is mostly popped. (Be careful not to overcook, as the popcorn can easily burn.) Pour the popcorn into a bowl. Allow to cool a few minutes. (Careful, the hot sugar makes the popcorn extremely hot!)

PAULA'S GRAPEFRUIT CUPCAKES WITH GRAPEFRUIT CREAM CHEESE FROSTING

Ingredients

• 1 1/2 cups cake flour, sifted
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup water
• 1/4 cup vegetable oil
• 1/2 teaspoon grapefruit zest
• 3 tablespoons grapefruit juice
• 3 egg yolks
• 3 eggs whites
• 1/4 teaspoon cream of tartar

Directions

Preheat oven at 350 degrees F. Line a 9-inch cake pan with waxed paper and spray with nonstick oil.

Sift together flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center for dry ingredients. Add water, oil,zest, grapefruit juice and egg yolks. Beat until smooth. Beat egg whites and cream of tartar separately until whites are stiff but not dry. Gradually fold egg whites into flour mixture with a rubber spatula until just blended. Do not stir the mixture.

Pour batter into prepared cake pan.

Bake for 25 minutes or until cake springs back when gently touched with a finger. Invert pan on cake rack to cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.

Grapefruit Cream Cheese Frosting:

• 2 (6-ounce) packages cream cheese
• 2 teaspoons grapefruit juice
• 1 teaspoon grapefruit zest
• 3/4 cup powdered sugar, sifted
• 6 to 8 drops yellow food coloring
• 1 (1-pound) can grapefruit sections, well drained

Let cream cheese soften to room temperature. Beat cheese until fluffy. Add grapefruit juice and zest. Gradually blend in sugar. Mix until well blended. Add food coloring. Crush several grapefruit sections to measure 2 teaspoons.

Blend into frosting. Spread frosting on bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.

(these are SO yummy!!)