Yogurt Parfaits

2 c. greek yogurt or plain yogurt
1/2 tsp. vanilla
2 Tb. honey
1 c. granola
2 c. berries (fresh or frozen)

Combine first 3 ingredients. Layer yogurt, berries, and granola in glasses. Chill until ready to serve.

Yields: 4

Cookie Dough Truffles

This is a TOH recipe. They really taste like cookie dough! So good!

1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds semisweet candy coating, chopped (I often just use chocolate)

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in chocolate; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Butter Pecan Fudge

This is from Taste of Home. I first made it maybe 2 or 3 years ago and now we make it every year - it's very rich but absolutely delicious!

1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped

In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/4 pounds.

Greek Potatoes & Green Beans

1/3 cup olive oil
1 1/2 cups chicken stock
3 cloves garlic, finely minced
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 tsp. ground black pepper
1 tsp. salt
4 potatoes, peeled and quartered (can cut smaller for quicker cook time)
2 c. green beans (fresh or frozen, whole)
1 can diced tomatoes, drained (OPT.)

Preheat oven to 400 degrees F.
In a small bowl, mix olive oil, broth, garlic, lemon juice, thyme, rosemary, salt, and pepper.
Arrange potatoes and green beans evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the vegetables. Cover, and bake 1 - 1 1/2 hours in the preheated oven, stirring occasionally.

Tzatziki

2 c. greek yogurt or plain yogurt
1 lg. english cucumber, diced
2 cloves garlic
1/2 tsp. salt
1/4 tsp. pepper
1 Tb. lemon juice
1/4 c. finely diced onion

Combine ingredients and chill before serving.

Caramels

Another of Micah's recipes! Wonderfully good! I've included her tips!

Cut little rectangles of waxed paper ahead of time, so when you're ready to wrap, you're ready to go! Here's another secret - cutting the caramels with scissors is quicker and easier than using a knife.

2C Sugar
1/2C Butter
2C Heavy Whipping Cream
3/4C Light Corn Syrup1.

1. Grease bottom and sides of square baking dish, 8x8 or 9x9, with butter.

2. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.

3. Cut into 1" squares. Wrap individually in waxed paper or plastic wrap; store in airtight container.

Peanut Clusters

This is from my friend, Micah...super easy and really, really delicious!

12oz can of salted peanuts
6oz Nestle's chocolate chips
6oz Butterscotch chips

Melt chips in microwave. Stir in peanuts. Drop on waxed paper.

English Toffee

My good friend, Micah gave me toffee for Christmas and it didn't last long so I asked for the recipe! :) I can't wait to make it!

1C Sugar
1C Butter
3T Water
1/2 t Salt
1 t Vanilla
1/2C Chopped Pecans
1 Large Hershey Bar or 4 regular size

Bring sugar, butter, water, and salt to boil, and boil until it reaches 300 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Remove from heat, but keep stirring. Immediately pour into ungreased 9x13 pan. Spread Hershey bar(s) over the top and sprinkle with nuts. Cool before breaking into bite sized pieces.

Oven Fries

Peel and slice 1 potato per person in strips, lengthwise (I use the fry cutter attachment for my Bosch)
Olive oil
Salt
Dried dill

Put the sliced potatoes in a bag with enough olive oil to coat them. Sprinkle with salt and dried dill. Bake at 425 degrees for about 20 minutes.

Mexican Wedding Cakes

These are a little different than the traditional wedding cakes and I love them. Kyla's recipe!

1/4 lb. butter
1/3 c. powdered sugar
1 1/2 c. flour
1 tsp. vanilla
powdered sugar for rolling

Cream together butter and sugar. Add flour and vanilla. Roll small balls of dough and place on cookie sheet to b ake. Bake about 10 min. just before turning brown. Roll immediately into powdered sugar.

Iced Lemon Tea Cookies

This is from Kyla. These are delicious!

3/4 c. butter
3/4 c. shortening
1 1/2 c. sugar
1/4 tsp. baking soda
3 Tbsp. milk
1 egg
1 egg yolk
1 1/2 tsp. vanilla
4 1/2 c. flour
2 T. lemon zest
1 tsp. lemon extract

Cream butter, shortening, and sugar. Add milk, eggs, vanilla, lemon extract, and zest. Add in the flour until combined. Roll dough into a log, chill, and slice (or just roll them in balls and bake immediately). Bake at 350 degrees for 12-15 minutes. Cool and ice (recipe below).

Icing:
1/4 c. butter
2 c. powdered sugar
1 T. milk
1/2 tsp. lemon extract
1/2 tsp. vanilla

Combine all ingredients.

Cranberry White Chocolate Bread Pudding

This recipe if from Kyla and it's fabulous! It was a hit at our most recent dinner party. We served it with some whip cream.

12 oz. cinnamon bread, dried and cubed
1 c. heavy cream
1/2 c. milk
3 eggs
1/3 c. sugar
1 tsp. vanilla
zest of 1 orange
12 oz. white chocolate chips
1 c. cranberries

Mix cream, milk, eggs, sugar, zest and vanilla together. Combine cranberries, white chocolate, and bread in baking dish. Pour egg mixture over and bake for about 1 hour at 350 degrees in a water bath.

Quesdadillas

These are a favorite around here and they are super easy! Here are my basic recipes - not sure of the exact measurements, if you need more of an idea, just e-mail me or leave a comment. :)

Vegetarian:
Saute onions and assorted peppers in oil until crisp tender. Add one can of black beans (rinsed and drained), fresh lime juice, cumin, chili powder, and salt to taste; toss until heated through. Place lg. flour tortilla in a skillet (coated with nonstick cooking spray) - top 1/2 of the tortilla with some of the pepper mixture and as much cheese as desired (monterey jack, co-jack, or a mexican blend are really good!). Fold tortilla over and cook until slightly crispy - turning once. Cut into wedges and serve with guacamole, salsa, and sourcream.

Fajita:
Cut chicken breast into strips and cook thoroughly. Remove from skillet, add onions and peppers to skillet and saute until tender crisp, add chicken back to pan with fresh lime juice, cumin, chili powder, and salt to taste. Follow directions above.

Catherine's Sweet Potato Cranberry Streusel

This is so good! It's a great side dish; my family loves it!

One 49 ounce can of sweet potatoes, drained (I use fresh and mash them)
one bag of fresh cranberries, washed and drained and sort out the bad ones
one stick butter, melted
3/4 cup packed brown sugar
3/4 cup oatmeal
3/4 cup flour
1 1/2 tsp cinnamon

Combine brown sugar, oatmeal, flour, and cinnamon in a bowl. In a 2.5 quart casserole dish, combine sweet potatoes and cranberries with half of the sugar mixture. Combine the rest of the sugar mixture with the melted butter and put it on top of the sweet potato mixture. Bake at 350 degrees for 30 minutes or until bubbly. You can also make this in a crockpot, as I found out yesterday, but mix it all up rather than putting some of the streusel on top because it won't get crispy anyway.

Orange Salad

This is my original recipe.

Mixed greens, baby romaine, or whatever lettuce you prefer
dried cranberries
fresh orange slices (I peel and cut into "wheel" shape slices)
toasted walnuts

Dressing:
2 parts olive oil to 1 part vinegar (I use an orange champagne vinegar), honey to taste

Spaghetti & Meatballs (from Micah)

This recipe was sent to me by a good friend of mine. She said it originally came from allrecipes.com. Thanks Micah!

Meatballs:

1 lb ground beef
1/2 C Italian bread crumbs
1 T dried parsley
1/2 C grated parmesan cheese
1/4 t black pepper
1/8 t garlic powder
2 eggs, beaten

Sauce:
3/4 C chopped onion
5 cloves garlic, minced
1/4 C olive oil
2 (28oz) cans whole peeled tomatoes (I've used fresh and they are really good too!)
2 t salt
1 t sugar
1 bay leaf
1 (6oz) can tomato paste
3/4 t dried basil
1/2 t pepper

Directions:In a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 t pepper, garlic powder, and eggs. Mix well and form into balls. Store until needed.

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar, and bay leaf. Cover. Reduce heat to low and simmer 90 minutes. Stir in tomato paste, basil, 1/2 t pepper and meatballs and simmer 30 minutes more. Enjoy!

Sweet Potato Lentil Stew

This is originally from Fix-It and Forget-It Lightly - I've changed a few things. :)

4 c. vegetable or chicken broth
3 c. sweet potatoes, peeled and cubed
1 ½ c. lentils, rinsed
3 med. sized carrots, chopped
1 med. onion, chopped
½ c. celery, chopped (opt.)
4 garlic cloves, minced
1 - 1 ½ tsp. ground cumin
1/2 tsp. ground ginger
¼ tsp. cayenne pepper
1-2 tsp. salt
¼ - 1/2 c. minced fresh cilantro or parsley
Shredded Monterey Jack (opt.)

Combine the first eleven ingredients in slow cooker. Cook on low 5-6 hours or just until vegetables are tender. Stir in cilantro just before serving. Top with shredded monterey jack if desired.

Apple Ham Bake

This is from a TOH insert sent with one of their magazines.

3 med. tart apples, peeled & sliced
2 med. sweet potatoes, peeled & thinly sliced
3 c. cubed ham (fully cooked)
3 Tb. Brown sugar
½ tsp. salt
¼ tsp. pepper
¼ tsp. curry powder
2 Tb. Cornstarch
1/3 c. apple juice
1 c. pancake mix
1 c. milk
2 Tb. Butter
½ tsp. ground mustard

In lg. skillet, combine apples, sweet potatoes, ham, brown sugar, salt, pepper, and curry. Cook over medium heat until apples are crisp-tender; drain. Combine cornstarch and apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until mixture is thickened.

Transfer to a greased 2 qt. baking dish. Cover and bake at 375 degrees for 10 min. or until sweet potatoes are tender. Meanwhile, in a bowl whisk together pancake mix, milk, butter, and mustard; pour over ham mixture. Bake, uncovered, for 25-30 min. or until puffed and golden brown.

8 servings

Cran-Orange Streusel Muffins

This is recipe is from Light & Tasty - Dec./Jan. '07. I changed a few things to make it work for us.

1/4 c. butter, softened
1/2 c. sugar
1 egg
1 c. milk
1/4 c. oil
1/2 tsp. vanilla extract
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. fresh or frozen cranberries, chopped
2 1/2 tsp. grated orange peel

Streusel topping:
2 Tb. flour
2 Tb. brown sugar
1/4 tsp. cinnamon
2 Tb. cold butter

Beat butter and sugar until crumbly, about 2 min. Add egg; mix well. Beat in milk, oil, and vanilla. Combine the flour, baking powder, and salt. Stir into butter mixture just until moistened. Fold in cranberries and orange peel.

Fill greased muffin cups (or use papers) 3/4 full. Combine the topping ingredients and then cut in the butter. Sprinkle over batter.

Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 min.

Peach-Stuffed French Toast

I found this recipe in my newest Light and Tasty - I adapted it slightly for our taste.

1 loaf french bread, cut into 20 slices
1 can (15 oz.) sliced peaches, drained and chopped
¼ c. chopped pecans
6 eggs
1 ½ c. milk
3 Tb. Sugar
1 ¼ tsp. cinnamon, divided
1 tsp. vanilla extract
¼ c. flour
2 Tb. Brown sugar
2 Tb. Cold butter
syrup, opt.

Arrange ½ the bread in a greased 9x13 dish. Top with peaches, pecans, and remaining bread.
Combine eggs, milk, sugar, 1 tsp. cinnamon, and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 min. before baking. Bake, uncovered at 400 degrees for 20 min.
Combine the flour, brown sugar, and remaining cinnamon; cut in butter until crumbly. Sprinkle over french toast. Bake 5-10 min. longer or until a knife inserted near the center comes out clean. Serve with syrup if desired.

Sweet ‘n’ Tangy Pot Roast

I'm not sure where this recipe came from - maybe Taste of Home? This is AMAZING!

1 boneless beef chuck roast (3 lbs. or so)
½ tsp. salt
½ tsp. pepper
1 c. water
1 c. ketchup
¼ c . red wine or beef broth
1 envelope au jous
2 tsp. dijon mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder
3 Tb. cornstarch
¼ c. cold water

Cut meat in ½ and place in crockpot. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, worcestershire sauce, and garlic powder; pour over meat. Cover and cook on low for 9-10 hours or until meat is tender.

Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.

Yield: 8 servings

Pantry Pad Thai

Ingredients:
Chicken, butter, oil, eggs, linguine, soy sauce, ketchup, peanut butter, lime juice, sugar, curry, crushed red pepper, peanuts, onion

I sautéed the chicken in some butter to flavor it then I removed it and put some oil in the wok and cracked 4 eggs into it. I cooked it until the eggs were scrambled – I added the 1/2 box cooked linguine and chicken to the wok, poured my secret (even to me) sauce over it all, and threw in about 1/3 of a med. onion finely chopped and about ¼ cup coarsely chopped peanuts. Tossed it all together for a couple of minutes and served.

Okay the sauce had maybe ¼ c. soy sauce, ¼ c. ketchup, 2 Tb. Peanut butter, 2 tsp. lime juice, 2 tsp. sugar, ½ tsp. curry, and ¼ tsp. crushed red pepper (I think red pepper flakes would have been good but I didn’t have any). That’s my best guess at the proportions.

Sausage Bean Soup

This is my original recipe.

1 - 16 oz. package dry mixed beans
1 qt. chicken stock
1 qt. water
1 can diced tomatoes
1 bay leaf
1 tsp. lemon pepper (I use this amazing pepper mix from Costco)
2 tsp. salt
2 tsp. dry cilantro or 1/2 bunch fresh, chopped
1/2-1 lb. andouille sausage (I use organic chicken sausage)
1 onion, chopped
1 -2 c. chopped carrots
Shredded cheese (opt.)
Fresh cilantro, chopped

Rinse beans. Combine all ingredients except the cheese and reserved cilantro and simmer all afternoon (4 hours or so). Top each bowl with a little freshly grated cheese and cilantro. The house will smell amazing! It's great served with bread and salad.

Keylime Mojito Cheesecake

I haven't tried this yet. My sister, Liz, cut the recipe out and ordered it for sometime when they come over. I will, of course, oblige. :) It looks like a lot of work but delicious and refreshing.

MINT SIMPLE SYRUP:
1/2-1 c. mint leaves and smaller stems
1 c. sugar
1 c. water
Roughly chop mint and combine with sugar and water in saucepan. Bring to boil, simmer for a few minutes, then turn off heat. Leave to steep for 15-30 minutes. Strain and cool.

LIME CURD:
6 yolks
2 eggs
1/2 c. sugar
1/2 c. fresh lime juice
4 oz. butter, cubed
Whisk together yolk, eggs, sugar, and juice in a non-reactive saucepan. Turn heat on low and cook, whisking constantly until sugar is dissolved, mixture is homogenous and slightly thickened. Drop in a little butter at a time, and continue to cook (and whisk), until thick and smooth. Scrape into clean bowl, passing through sieve if any clumps exist or there are bits stuck to the bottom of the pan. With the tip of a toothpick, add a tiny amount of green food color if desired. Scrape down sides, cover with plastic wrap and refrigerate several hours or overnight.

Preheat oven to 350 degrees (325 for convection oven)
CRUST:
2 c. vanilla wafer crumbs
4 oz. melted butter
2 tsp. salt

Place a 10 inch springform pan in center of an extra wide sheet of heavy duty foil and wrap foil smoothly up sides, making sure there are no gaps or rips. Allow excess to stand straight up. Mix together cookie crumbs, butter and salt, Press into bottom and just slightly up sides of the pan. Bake 10 minutes or until golden. Cool while making filling.

FILLING:
2 lbs. (4 - 8 0z. bars) cream cheese at room temperature
1 c. sugar
3 Tbsp. cornstarch
1 tsp. salt
5 eggs
2/3 c. sour cream
1/4 c. light rum
1 Tbsp. white creme de menthe
1/4 c. fresh lime juice
3 Tbsp. mint simple syrup

TOPPING:
1 c. sour cream topping
1/4 c. sugar

Mix cream cheese with mixer until smooth. Combine sugar, cornstarch and salt, and sift over cream cheese. Beat until smooth again. Add eggs, one by one, then sour cream, liquor, juice and syrup. Beat until smooth.

Pour filling into crust. Place in 12 inch or 14 inch cake pan and fill 1/3 with hot water, making sure to not allow water inside foil. Reduce oven heat to 325 degrees. Bake 45-60 minutes or until the center is set, but still slightly wobbly. Remove from oven and water bath unwrap foil and cool 10 minutes.

Meanwhile whisk together remaining sour cream and sugar. Pour topping over cake and smooth with spatula. Put lime curd in pastry bag and pipe design onto topping, using a toothpick to rag around surface. Return to oven for 5 minutes. Do not allow topping to brown or bubble. Remove from oven and let cool at room temperature for at least 30 minutes. Chill 6 hours or better yet, overnight.

Cobbler

This is a simple and delicious dessert. I love it topped with ice cream or whip cream.

Place fruit (blueberries, raspberries, peaches, blackberries - be creative) in bottom of greased 8x8 or 9x9 square pan.

1 c. flour
1 c. sugar
1/2 tsp. salt
1 tsp. baking powder
1 egg, beaten

Mix the above together. Sprinkle over fruit.

1/3 c. butter, melted

Drizzle over all.
Bake at 350 degrees for 30 minutes or until golden and and bubbly. Served hot.