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You Call That Frosting?










Tammy
Side Dish
Classic Marinara
Source: CDKitchen.com



Comments:  What can I say other than this was a complete disaster.  I have had a few in the past, but nothing that left the food inedible.  Only Lissa has experienced that :)  Ha, ha!  Sorry sis, couldn't help it.  But really, what was up with this recipe?   I double and tripled checked to make sure that I didn't miss something, and I didn't.  I followed the recipe to a tee.  Did the person who wrote the recipe actually never make it before?  I know many of you can relate (or maybe Lissa and I are the only ones who have ever experienced this) to how bad it sucks to buy ingredients, spend time preparing something, only to have to pour it down the drain cause it tasted so terrible.  At least I kept positive!  (Don't tell her I said so, but I am not sure that I can say the same about Lissa when it came to her frosting flop, ssshhhhhhh!)


Janice:  Well, what can I say.  When Tammy was cooking this, I commented on how many onions that were being put in it.  I thought there were way toooooo many.  But, the proof was in the eating.  I tried to eat it and be really nice, but even I had to admit that the recipe was not a good one.  Well, we chalk it up to the learning process.  We still had fun making it.


Melissa: Okay....so, this recipe...not good.  Ahaha, sorry Sis.  Love ya!  But, seriously, yuck.  I do like mild onion flavor, but this was marinara was like, "Would you care for some sauce with your onions??" LOL  It was too strong that I couldn't take but a few bites of it.  But, nice try Sis - looks like you strike again!




Tammy
Side Dish
Italian Style Garlic Bread
Source: Cooks.com






Comments: Thank goodness I was able to have a second chance this time.  So glad that I decided to make bread also.  I think since the bread was so good, we can just pretend that the marinara never happened right?  Right Lis?  .....   Yeah, right.  She will never let me live it down!  Oh, well.  I will just have to redeem. This garlic bread was so good.  So easy.  This will become a regular dish at my house.  Now, I just need to find a marinara recipe to go with it :)



Janice: This bread recipe was scrumptious.  As Tammy said that it was sooooooooo good that we forgot about the marinara sauce.  I would definitely make this recipe again.  This made up for the not so good recipes.


Melissa: Yum Yum!  It looked super easy and I think it tastes way better than the frozen kind you can buy at the store. I will definitely make this again.  Sis, good thing you added this to your menu because otherwise you would have had nothing to celebrate ;)  Good decision.



Janice
Main Dish
Tender Turkey Meatballs
Source:  Taste of Home Comfort Food Cookbook


Comments:  Yeah!  The turkey meatballs were very tasty.  We ended up with about 38 meatballs because Devyn was making small ones and I was doing larger ones.  That was great fun.  I did not realize that they needed to be baked on a rack so that the juices could run off.  So, I had to kind of wipe off each meatball separately of any sediment from baking.  Oh well, live and learn.


Melissa: Let me just start by saying, like I did in the video, that I'm not a meatball person. HAHA because I seriously would never choose to make this recipe myself.  That being said, Mom did a good job - even though she doesn't know how to check if they are done, she just says the are!  They turned out yummy and I think the kids and husbands would love them.


Tammy: Yay Meatballs!  I love them.  I thought these were so yummy.  I do have to say that I really don't like green pepper, but all the flavors mixed together turned out good.  Good thing Mom's meatballs turned out good or we would have had nothing but dessert to eat!  Devyn really enjoyed making these with her Grandma.  This is definitely a fun recipe for the kids.   These probably would have been even better had they had a great marinara to go with them :)




Melissa 
Dessert
Red Velvet Cupcakes
Source: CountryLiving.com
Yields: 2 dozen cupcakes
Total Time: 50 min




Comments: UGH!!!  I just wanted to pull out my hair!  Sorry for all who watched the video cuz I was sooo frustrated. HAHA oh! and sorry Sis for snipping at you.  That's called LOVE ;)~  Anyways, the only thing we can think is that I didn't let the white chocolate cool completely (but the recipe didn't call for that) and that because it was slightly warm, it melted the butter and ruined my frosting.  In any case, I improvised and was able to make a different topping that worked well.  As for the muffin cups, I have no idea why people use those (can someone please explain!!) because I even made more cupcakes that night and sprayed them and the cake still stuck to them!  AHHH


Tammy: Ha, ha!  I love ya Sis!  Is it bad that I have more fun when you are frustrated?  It makes for a much better video I think.  Bad frosting and cupcakes that stuck!  Despite all that they tasted really great.  The frosting was too labor intensive anyway.   I am sure that there is a much better and much easier  recipe out there.  Don't worry Sis,  I am sure that it wasn't your fault :)  Well, maybe it was (ha, ha).


Janice: Hey, I thought that the cupcakes were great.  Yes, there was a little problem about the frosting that didn't come out right but all was fixed in the end.  As for the sticking problem, we thought that the silicon cups were non-stick.  Apparently, they are not.  Lissa was able to come up with a different frosting and all was goooooood.  The cake tasted really good and we just dug them out of the little cups.














    Recipes

    Classic Marinara:

    Ingredients:
    2 teaspoons extra-virgin olive or vegetable oil
    2 medium onions, chopped
    1/4 cup grated carrot
    2 cloves garlic, finely chopped
    1 can (28 ounce size) crushed tomatoes with basil
    1 tablespoon chopped fresh parsley
    1/8 teaspoon dried oregano leaves
    1/8 teaspoon salt
    Hot cooked pasta, if desired
    Directions:
    Heat oil in 3-quart saucepan over medium heat. Cook onions, carrot and garlic in oil about 5 minutes, stirring occasionally, until tender. Stir in tomatoes, parsley and oregano; season with salt and pepper. 

    Heat to boiling. Reduce heat to low; simmer 10 minutes. Serve over pasta

    Italian Style Garlic Bread

    Ingredients:





    1/2 cup butter
    1/4 cup mayo
    2 Tbsp grated parmesan
    1 tsp basil
    1/2 tsp oregano
    1 tsp minced garlic

    Directions:
    Mix together all ingredients. Spread on sliced french loaf. Broil until golden on ungreased baking sheet.  Makes 3/4 cup.  May be stored in covered container for up to 1 month.





    Tender Turkey Meatballs

    Ingredients: 
    1/2 cup chopped onion
    1/4 cup egg substitute
    1/4 cup toasted wheat germ
    1/4 cup chopped green pepper
    1/4 cup ketchup
    1 tsp. chili powder
    1/2 tsp. dried marjoram
    1/2 tsp. pepper
    1 pound lean ground turkey
    1 package (12 ounces) spaghetti
    5 cups meatless spaghetti sauce

    Directions:
    In a bowl, combine the first eight ingredients.  Crumble turkey over mixture and mix well.  Shape into 30 balls about 1 in. each.  Place meatballs on a rack coated with cooking spray in a shallow baking pan.  Bake at 400 degrees for 13-16 minutes or until juices run clear; drain.

    Meanwhile, cook the spaghetti according to the package directions.  Transfer meatballs to a large saucepan; add spaghetti sauce.  Heat through.  Drain spaghetti; top with meatballs and sauce.

    Yield:  6 servings

    Red Velvet Cupcakes



    Cake
    • 1/3 cup(s) cocoa
    • 3 tablespoon(s) red food coloring
    • 1 1/2 teaspoon(s) vanilla extract
    • 1/2 cup(s) butter, softened
    • 1 1/2 cup(s) sugar
    • 4  egg yolks
    • 1 cup(s) buttermilk
    • 1 teaspoon(s) salt
    • 2 1/4 cup(s) sifted cake flour
    • 1 teaspoon(s) baking soda
    • 1 teaspoon(s) white vinegar
    Frosting
    • 1 cup(s) milk
    • 3 tablespoon(s) flour
    • 1/8 teaspoon(s) salt
    • 8 ounce(s) of either 62 percent dark chocolate or white chocolate
    • 1 cup(s) butter
    • 1 1/2 cup(s) confectioners' sugar
    • 2 tablespoon(s) cocoa (for white chocolate frosting, omit cocoa)
    • 1 teaspoon(s) vanilla extract
    Directions
    1. Cake: Heat oven to 350 degrees F. Line 2 standard 12-cup cupcake tins with baking papers and set aside. Mix the cocoa, food coloring, and vanilla together in a small bowl and set aside. Beat the butter and sugar together in a large bowl, using a mixer set on medium-high speed. Add the yolks and beat for 1 more minute. Add the cocoa mixture and beat to combine. Stir the buttermilk and salt together and add it in thirds, alternating with the flour. Mix the baking soda with the vinegar and blend into the batter. Fill each cupcake tin with 3 tablespoons batter, and bake until a toothpick inserted in the cupcake center tests clean — about 15 minutes. Cool in the pans on a wire rack for 15 minutes. Release cakes and cool completely before frosting with Cooked Chocolate Frosting.
    2. Frosting: Whisk milk, flour, and salt in a small saucepan over medium heat until the mixture thickens and begins to bubble — 1 to 2 minutes. Transfer to a small bowl and let cool.
    3. Melt either dark chocolate or white chocolate. Set aside to cool.
    4. Beat butter, confectioners' sugar, and cocoa (for white chocolate frosting, omit cocoa) together until light and fluffy. Beat in the cooled chocolate and add milk mixture and vanilla extract (dark chocolate frosting only) until smooth and fluffy. Use immediately.

    Tilapia Dump


    SEE BELOW FOR RECIPES

    Melissa
    Entree Tilapia and Vegetable Packets
    Source: Woman's Day Magazine April 17, 2010
    Comments: Wow, this one was definitely fun to make because it involved so many different ingredients. Many that I had never heard of or worked with. You should see us at the grocery store, the three of us, looking for these (what we think are odd) ingredients. We finally asked the manager of Stater Brotherswhere to find the capers. HaHa! But this really wasn't a difficult recipe and it turned out deeeelicious!! The fish was sooo moist and tender. We all agreed though that it might have too much salt with the salt on top and the capers as well. I recommend just a dash of salt on top before it cooks and then adding more to taste afterwards. Definitely a dish I will be making for years to come. The fish was so yummy and the presentation was beautiful! I was proud of myself. Thank you Sis for finding this recipe for me =)

    Janice: Wow Lissa, I am so proud of you. I am not sure I would have attempted this as of yet. It seemed liked this recipe took a long time to make, but I know it wasn't. I love the idea that this was really a meal in itself. We had a lot of fun watching Lissa make these. This was a very delicious meal. I really will try it someday, ha ha!

    Tammy: I have to say that I loved watching Lissa make this one. There was so much to it and it just looked like fun. I can't wait to make this one for the family. Impress your guests with this one for sure :) The fish was fabulous! Beautiful andso healthy!! Lissa had to use a shallot (just fun to say), capers and thyme for the first time with this recipe. We learned a lot about the ingredients. For one, shallots are not any fun to cut. They sting your eyes just as an onion does! Maybe I shouldn't laugh at one's pain, but it was quite entertaining to wat
    ch Lissa cut these. Also, this recipe called for asparagus and Mom doesn't like them. Well, really, Mom doesn't really like many things. And my husband thinks I'm picky? Shhhh! Don't tell her that I said that :) Ha, ha!!!!

    Janice
    Side Dish:Grant Street Pilaf
    Source:
    Comments: I liked the rice dish, although it did not go over so very well. It was very different and that is what we are trying in endeavours for our cooking trials. I made a mistake because the recipe called for the can of chunks of pineapple, but it was supposed to
    be in heavy syrup. I bought the one that was in pineapple juice so I think it made the rice a little too sweet. I am not sure I would try this recipe again. Oh well!!!!!

    Tammy: This recipe was a little weird for me. Not really in a bad way. Just very different. I can't decide if I really liked it or not. I think I might have liked it better without the big chunks of pineapple in it. Just the rice with the sweet syrup. Yeah, that would work better for me. The rice on it's own was good. Have I said yet that Mom is picky? She doesn't like green onions either. However, she picked a recipe that called for green onions. She is trying things though. I have to giver her that :) Love Ya Mom!

    Lissa: First of all, mom bought the pineapple chunks in juice rather than in syrup like the recipe calls for. In the end, I thought this rice was very different, in a good way. I love pineapple and I really like brown rice so I loved the combination - however I don't think it would be for everyone. The pineapple made the rice sweet and might not satisfy all tastebuds. But, I really thought it was tasty and I'm curious to see how it would have turned out if mom had bought the pineapple chunks in syrup rather than in juice. It is so hillarious to watch mom cook because she really doesn't prepare and doesn't measure precisely, she just goes with it. LOL



    Tammy
    Dessert: Easy Dump Cake
    Source: Easy Everyday Recipes Cookbook

    Comments: Yay!!!! I have finally used my bundt cake pan. What an accomplishment. It has sat in my cupboard collecting dust for years, never used. What a shame. Especially when you see how pretty a cake looks when it comes out of this pan. I am a fan of the bundt :) It looked like a cake bought at the store. Not only was it pretty, but it was delicious too. I loved this recipe. So easy and the Chocolate Glaze for the top was to die for. It stayed shiny and hardened up a little. Perfect presentation. Lissa said that she could have done more of the frosting. That is a call of preference. If the glaze is too much for you you can leave it off and just put powdered sugar on it. I am no longer afraid of the bundt !!!!!!

    Janice: This dump cake was very very good. I am not sure why they call it a dump cake because it was a real cake. I am a very very big chocolate person and the fact that it had chocolate chips in it made it even better. Tammy added the drizzle of chocolate to the top which was great too. I think you could add several types of toppings to this cake although it did not call for it in the recipe. Great job.

    Lissa: Seems like the theme for us saying, "I'm really not a ______ person." But I truly am not a cold cake or just really cake person, in general. However, I love love sweet desserts and chocolate so I liked this dessert very much. Sis served the cake warm with the chocolate sauce on top and it was delicious. The chocolate chips in the middle were supper yummy too! I would like to try it myself with a few variations...yup peanut butter =) I was thinking either peanut butter chips in the cake or adding peanut butter to the melted sauce on top. Yum Yum!!


    Recipes

    Tilapia and Vegetable Packets
    Prep Time: 10 minutes
    Ready in: 25 minutes
    Serves: 4
    Ingredients:
    4 cups baby spinach
    4 tilapia fillets (6 to 7 oz each)
    8 tsp extra-virgin olive oil
    8 oz thin asparagus, trimmed and cut into lengths about 2 in. long
    4 tsp each capers and shallots
    2 tsp fresh thyme leaves
    1 tsp salt
    1/2 tsp pepper
    8 to 12 thin slices of lemon

    Directions:
    1. Place oven rack in center of oven. Heat oven to 425 degrees. You'll need a rimmed baking pan and 4 pieces of parchment paper or nonstick foil (each about 16 in. long).
    2. To make each packet: Place 1 cup spinach in center of parchment paper. Top with a tilapia fillet. Brush fish with 1 tsp of olive oil. Scatter 1/2 cup of the asparagus on and around fish. Scatter 1 tsp each of the shallots and capers, and 1/2 tsp of the thyme over top. Drizzle with another tsp of oil; sprinkle with 1/4 tsp of the salt and 1/8 tsp of the pepper. Top fish with 2 or 3 slices of the lemon.
    3. Bring long ends of paper together and fold down 3 times to make a seam. Place on baking pan and tuck ends underneath. Repeat with remaining ingredients to make 4 packets.
    4. Bake 15 minutes until packets are puffed. Open 1 packet to test doneness. If fish isn't opaque at center, reseal packet and return to oven. Check again after 5 minutes.

    Grant Street Pilaf
    Serves: 4 to 6

    Ingredients:
    20 oz can Dole pineapple chunks, in syrup
    2 tbs soy sauce
    1 tsp grated ginger root
    2 cups water
    1 cup long-grain brown rice
    1/2 tsp rosemary
    2 tbs butter
    2 tbs chopped green onion
    1/4 cup toasted slivered almonds

    Directions:
    1. Drain pineapple syrup into sauce pan. Add water and bring to a boil
    2. Stir in rice and rosemary. Cover and simmer 35 to 45 minutes, until rice is tender and liquid is absorbed.
    3. Mix in pineapple chunks and remaining ingredients and heat through.

    Dump Cake
    Prep Time: 25 minutes
    Ready In: 1 hour 20 minutes
    Servings: 12

    Ingredients:
    1 (18.25 ounce) package yellow cake mix
    1 (5.9 ounce)package instant chocolate pudding mix
    4 eggs, beaten
    2/3 cup vegetable oil
    2/3 cup white sugar
    1/3 cup water
    1 (8 ounce) container sour cream
    1 cup semisweet chocolate chips

    Directions:
    1. Preheat oven to 350 degrees. Grease and flower Bundt pan
    2. In a bowl, mix yellow cake mix, pudding mix, eggs, vegetable oil, sugar and water. Gently fold in the sour cream and chocolate chips. Pour batter into prepared Bundt pan.
    3. Bake for 55 minutes. Cool in pan for 10 minutes before transferring to cooling rack.

    Chocolate Glaze for Cake:

    Ingredients
    • 3/4 cup semisweet chocolate chips
    • 3 tablespoons butter
    • 1 tablespoon light corn syrup
    • 1/4 teaspoon vanilla extract

    Directions

    1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
    2. Spread warm glaze over top of cake, letting it drizzle down the sides.

    Stir Fry Explosion!



    ENTREE:
    Tammy
    Shrimp Stir Fry
    Food Network Magazine
    (Recipe Below)

    Comments: Shrimp Stir-fry  . . . sounds so easy right?  That is exactly what I thought!  In fact, it was really easy until it came to putting the ginger in the oil.  As soon as I did that, my pan exploded! No exageration!!   Oil splattered everywhere!  It was splattering so much, I had a hard time getting close to it to turn the heat down.  What is up with that?  I followed the recipe to a tee.  No one said anything about ginger becoming explosive once it hits the oil!  That would have been really nice to know!  DON'T  have it on high heat, I warn you :) For me, the term "main dish" is synonymous with disaster.  Good thing it still tasted great.  Other than the mess left on my floor, stove, wall, and microwave ...  I loved this recipe :)  It was delicious and very healthy.  I paired it with some steamed rice to give the meal a little more substance.  My husband would have liked more of the sauce for the rice.  I could double the sauce next time.  YUM!!  However, I do look forward to the first time my main dish night goes off without a hitch :)  By the way, I was so totally NOT freaking out as my mother and sister would have you believe.

    Janice:  This was a great recipe.  And it looked so easy to make that even I think I can make it on my own.  I love shrimp anyway and this could be made with chicken or beef etc.  There was an exciting moment in the preparing of the stir fry when the pan was too hot and the ginger ended up all over the counter, stove etc.  Tammy was freaking out, but in the end it turned out great.  I think the recipe was a little off for that one incident because it called for a very HOT pan before ingredients were put in.  I am very proud of Tammy and Melissa for all their efforts to make this time as fun as possible and a learning experience at the same time.

    Melissa: Stir fry is one of my favorite entrees and I love shrimp so it was a perfect dish for my tastebuds! I loved the flavor, paired with white rice and it was perfect! Easy and quick (even though the shrimp marinades for 1 hour). The mushrooms were very tasty paired with the shrimp and snap peas, although any vegetables would be great. Loved loved this meal and it was so great watching sis freak when the hot oil started squirting the garlic and ginger all over her stove and microwave hahaha sorry sis but that was classic!!! So something I would have done - cuz I'm usually the one making the huge mess. Can't wait to watch that back on the video!!


    SIDE DISH
    Melissa
    Cauliflower Gratin
    Food Network Magazine


    Comments: Yum Yum! If I must say so myself. I added extra cheese and so they were super cheesy and so good! This is a great way to add flavor to bland cauliflower, although not the healthiest haha (but we aren't going for that anyways). I think this side dish would be great with any entree and the kids like it too! Although, maybe this was a little too easy (shh!! don't tell mom and sis...otherwise they will challenge me next time. Ahh!!!)

    Tammy: I hated this recipe,  YUCK!    Just kidding.  It really was delicious.  I mean really delicious! But it was WAY too easy!  I mean really Lis, who do you think you are?  You think you can just get away with making something sooooo easy??  Oh no girl ....  you better watch out!  I'm on to you.  Ok, but I will give you credit for cutting the cauliflower.  Truly, Lissa, had never cut a cauliflower before.  Really!  She had to ponder it for a little bit to get the courage for the first cut.  Cheers to Lissa!  Her first head of cauliflower, conquered!!!!!

    Janice:  Sooooooooooo proud of Melissa.  This was a yummy dish.  I am not a real fan of cauliflower, but this was yummy with all of the ingredients added to make it great.  It was funny though because the dessert I was making had to be baked at a temperature of 375 degrees and this dish at 350 degrees.  We had two ovens working at the same time and the dessert was put into the 350 oven causing it to not cook as solid as it should have been.  It was still good.  So, in turn, the cheese on this dish was starting to burn before it was close to being done.  We placed tin foil over it to keep it from getting any browner before it was done, but that is part of learning to be a cook.

    DESSERT:
    Janice
    Bake Sale Lemon Bars
    allrecipes.com
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Servings: 36 small bars

    Comment:  We were very short on time deciding what to cook this time, so I was charged with making lemon bars.  I have never made a dessert like this before.  It was super easy.  The filling was not as lemony as other lemon bars that I have had.  I liked them very much and would try them again, but maybe adding a tad more lemon juice.  The dough had to be spread evenly over the bottom of the pan, but it wasn't an easy task.  It was hard to tell whether all areas were even.  I don't know how you get around that trick!!!  Also, there was the problem of switching the temperatures between this and the cauliflower dish.  I don't think the filling cooked enough due to this.  Overall, goooooooooood job.

    Melissa: I was expecting these to be like the lemon bars that I've eaten before, very tart. However, these were not - although they were yummy, they weren't tart and didn't have much of a lemon flavor. Maybe if we hadn't switched up the oven temperatures, the middle would have cooked longer and the crust would have tasted less like dough. I was happy that mom tried another dough that had to be spread in the bottom of a 9x13 inch pan and made it work =)


    Tammy:Watching Mom cook is so much fun.  I mean, she is truly out of her comfort zone much of the time.  She makes Lissa and I laugh constantly.  One thing we have learned about Mom is that exact measurements and following the directions to a tee, is not always what she does.  Sometimes she just makes her own judgement and goes with it.  That may or may not always work out :)  It sure is fun to watch though!  Another thing, Mom is picky!  But she is broadening herself by trying some of the things we make that she would not normally eat.  You go Mom!  As for the Lemon Bars ...  they were good.  Not amazing, but good.  They weren't really lemon bars like I know them.  The lemon flavor was very mild.  Due to your preference, that could be good or bad.  Overall, pretty good recipe :)

    Recipes:


    Shrimp Stir Fry

    Ingredients:
    3/4 pound medium or large shrimp, peeled and deveined
    1 egg white
    1 tablespoon Chinese rice wine or dry sherry
    1 tablespoon cornstarch
    whole snap peas
    quartered mushroom caps
    3/4 cup chicken broth
    1/2 teaspoon sesame oil
    1 teaspoon salt
    1/2 teaspoon sugar
    2 tbsp peanut oil
    2 cloves minced garlic
    1 to 2 tablespoons minced ginger ( used only one thank goodness :)


    Directions:
    1)Whisk egg white, Chinese rice wine and cornstarch. Toss with shrimp, cover and refrigerate for 1 hour.
    2)Drain excess marinade from shrimp.
    3)Heat 1/4 peanut oil in a wok or skillet over medium heat. Add shrimp, slowly stir until almost opaque (30 seconds to 1 minute). Transfer to a plate, discard the oil and wipe out the pan.
    To Make Sauce Mix: chicken broth, sesame oil, 1tsp salt, 1/2 tsp sugar, 1 tbsp corn starch.
    4)Heat the pan over medium heat, 1 to 2 minutes. Add 2 tablespoons vegetable oil, garlic, ginger, pinch of salt and sugar. Stir fry about 30 seconds. Add the vegetables, starting with the ones that take the longest to cook (peas about 3 minutes, mushrooms about 1 1/2 minutes). Stir fry until crisp-tender.
    5)Add the shrimp and sauce and stir until the sauce is thick and the vegetables and shrimp are cooked through, about 3 minutes. Thin with chicken broth if needed.


    Cauliflower Gratin
    Ingredients:
    1 head cauliflower florets
    1/2 cup heavy cream
    1/2 teaspoon dry mustard
    1 teaspoon salt
    1 cup shredded gruyere
    1/3 cup breadcrumbs

    Directions:
    1)Place cauliflower in 2 quart baking dish
    2)Whisk cream, mustard, salt. Then pour over the cauliflower.
    3)Sprinkle gruyere and breadcrumbs on top.
    4)Bake at 350 for until tender, about 45 minutes.


    Bake Sale Lemon Bars
    Ingredients:
    1 1/2 cups all-purpose flour
    2/3 cup confectioners' sugar
    3/4 cup butter or margarine, softened
    3 eggs
    1 1/2 cups white sugar
    3 tablespoons all-purpose flour
    1/4 cup lemon juice
    1/3 cup confectioners sugar for decoration

    Directions:
    1)Preheat the oven to 375 degrees. Grease 9x13 inch baking pan
    2)Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.
    3)Bake for 20 minutes, until slightly golden. While crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
    4)Return to oven for 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust top with confectioners' sugar. Cut into squares.

    Actually Delicious Turkey Burgers



    Janice: Main Dish
    Actually Delicious Turkey Burgers
    Source: Allrecipes.com
    Prep Time: 15 mins
    Cook Time: 15 mins
    Servings: 12

    Ingredients:
    3 pounds ground turkey
    1/4 cup seasoned bread crumbs
    1/4 cup finely diced onions
    2 egg whites, lightly beaten
    1/4 cup chopped fresh parsley
    1 clove garlic, peeled and minced
    1 teaspoon salt
    1/4 teaspoon ground black pepper

    Directions:
    1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper.  Form into 12 patties.
    2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

    Comment Wow!!! I was so proud of myself.  I am not bragging..........but I thought that these were just great.  I loved the flavor that the ingredients gave them.  I would have to cut the recipe in half to make them for two people.  The patties would complement almost any side dishes.  GREAT JOB if I don't say so myself!!!!!!!!!

    Comments by Melissa: These were actually turkey burgers and .... they WERE delicious!!  I loved them.  Usually when you substitute turkey for beef the meat turns out bland.  But, these were very tasty.  We only added a slice of cheese, no other condiments necessary.  These looked easy to make and I would definitely make them when I have company over.  It was so funny to watch mom get her hands in the mix and get all dirty haha.  I am so proud of Mom.

    Comments by Tammy:Lissa is right.  These were fabulous!  I have given up the red meat, so I was thrilled to try this one.  Oh my gosh!  They had such a great flavor.  I can't wait to make them myself!  Yum, yum.  It is making my mouth water to think of them :)  Like Lissa said, watching Mom mix it with her hands was quite funny.  She just stared at it, contemplating,  for several minutes before deciding she had no other choice.  I can't believe it!  My mom made an awesome burger, from scratch!  Go Mom!!!

    Tammy: Side Dish
    Old Fashioned Onion Rings
    Source: Allrecipes.com
    Prep Time: 15 mins
    Cook Time: 3 mins
    Servings: 3

    Ingredients:
    1 large onion, cut into 1/4 inch slices
    1 1/4 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon salt
    1 egg
    1 cup milk, or as needed
    3/4 cup dry bread crumbs
    seasoned salt to taste
    1 quart oil for frying, or as needed

    Directions:
    1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C)
    2. Separate the onion slices into rings, and set aside.  In a small bowl, stir together the flour, baking powder and salt
    3. Dip the onion slices into the flour mixture until they are all coated, set aside.  Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish.  Place the rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat.  Give it a hard tap as you remove it from the crumbs.  The coating should cling very well.  Repeat with remaining rings.
    4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown.  Remove to paper towels to drain.  Season with seasoning salt, and serve.

    Comments:Do you ever eat something from a restaurant and say to yourself, "I would love to make those, but they seem way too hard."  That is how I have always felt about onion rings.  The thought of attempting them scared me, so I never tried.  Boy, was I wrong.  These were so easy and they turned out really delicious.  They were crispy on the outside and soft on the inside.  I loved them! I was so proud of myself. That is what I love about what we are doing.  Cooking with Mom and Liss, inspires me to try things I might not have ever tried otherwise. Fail or no fail, at least we are trying.   One thing that I learned from my "fish fiasco" is to make sure your oil is at the right temperature.  I made sure this time it was, so I used my deep fryer so I could set the temperature.  They only took a minute or two on each side.  YES!!!!! WINNER!!!!  I know, I am a little over exuberant over onion rings, but hey, that is what life is about, right? Soaking up even the little successes.

    Comments by Janice: Scrumptious!!!!!!!  I am not an onion liker usually.  I will eat them mixed in a recipe when you cant taste them.  These onion rings literally melted in your mouth.  They were also not greasy as you might think they would be.  I loved them.  I would like to try them myself if you can believe that.  Bravo!!!!


    Comments by Melissa: These looked like they were fun to make, I've never used a deep fryer before - so I want to try them. It was funny to watch Sis explore this recipe and doubt herself the whole way through. But we learned our lesson that the deep fryer is way easier than frying in a pan when you need to have the oil at a specific temperature. HaHa  They were so good.  Not greasy and not a strong onion flavor.  Good Job Sis!

    Melissa: Dessert
    Mini Black-Bottom Cheesecakes
    Source: Delish.com
    Prep Time: 15 mins
    Total Cook Time: 20 mins + 15 minutes to cool
    Servings: 12

    Ingredients:
    Vegetable oil spray
    24 plain chocolate wafer cookies (preferably Nabisco)
    3 tablespoons unsalted butter (melted)
    8 ounces cream cheese (at room temperature)
    1/4 cup sugar
    2/3 cup fromage blanc (6 ounces) (at room temperature) - can substitute queso fresco
    2 large eggs
    2 teaspoons pure vanilla extract
    1/4 cup seedless raspberry preserves (warmed)

    Directions:
    1. Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray.  In a food processor, crush the chocolate wafer cookies.  Add the butter and process until fine crumbs form.  Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact.  Bake for 5 minutes, or until almost set.  Leave the oven on.

    2. Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.

    3. Pour the cheesecake batter into the baking cups, filling them three-quarters full.

    4. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center.  Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake.  Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.

    5.  Remove the cheesecakes from the pan and peel off the foil baking cups.  Transfer the cheesecakes to a platter and serve.  The mini black-bottom cheesecakes can be refrigerated for up to 4 days.

    Comments: I was a little disappointed because I wanted these to taste like cheesecake...but they didn't.  Even still, they were yummy and looked so great!  Very fancy.  When you take a bite incorporating all the flavors together its very flavorful, but if you just each the cheese center...not very flavorful.  I think since we used Queso Fresco the cheese center didn't taste like cheesecake - it was more bland, not sweet.  Maybe if we had an actual cheesecake center it would have been much sweeter, or if we would have just used more preserves on top each bite would have been great.  Still, overall it was very fancy, yummy and great if you want to impress.

    Comments by JaniceThese little desserts presented so pretty.  They are like a fancy restaurant or a bakery would make.  I liked them very much considering what Tammy and Lissa thought.  The filling was not as cheese-cakey as maybe we would have liked, but with the raspberry filling they were great.  As a side thought other fillings could be used such as strawberry, blueberry, etc. 

    Comments by Tammy:If you are looking for something really sweet, as my husband was, this is not your answer.  It is mildly sweet.  This reminded me of one of those fancy desserts that you get at a fancy restaurant, that is good but doesn't blow your mind.  They were very tasty and very different.  I agree with Lissa, if it tasted like cheesecake, I would probably be over the top for these, but they didn't.  The cheese part is quite bland.  But, take a bite with the crust, cheese and the preserves and it is yummy.  If you make these, be sure to have enough preserves on top so that every bite has all three flavors, and you will be very happy.  This is one of those desserts where people will think that you slaved over them for a long time.

    We are all winners!



    Melissa: Main Dish
    Spinach and Sun Dried Tomato Pasta
    Source: www.AllRecipes.com
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Serves 4

    Ingredients:

    1 cup vegetable broth
    12 dehydrated sun-dried tomatoes
    1 (8 ounce) package uncooked penne pasta
    2 tablespoons pine nuts
    1 tablespoon olive oil
    1/4 teaspoon crushed red pepper flakes
    1 clove garlic, minced
    1 bunch fresh spinach, rinsed and torn into bite-size pieces
    1/4 cup grated Parmesan cheese

    Directions:

    In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
    Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
    Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
    Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
    In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

    Comments: I was a little nervous about this recipe because, of course, I have not made anything like this before...a recipe that calls for pine nuts and dehydrated sun dried tomatoes?? Ahh! I bought wheat noodles to make the recipe even healthier and it turned out great! I felt like a real cook =) haha because I was using 2 pots and 2 pans and things were cooking at the same time. It was fun to make and super yummy to eat. Couldn't tell the difference with the wheat noodles and I don't like tomatoes at all, but the ones in this recipe were delicious! I was so proud of myself. We finally have a winning main dish and I made it!!! HAHA Go me =)

    Comments by Tammy: Go You!!! I am proud of Lis on this one. This is a recipe I will definitely use again. It was really yummy and very healthy. Probably not a hit with little ones, but will make a nice impression for the grown ups. I don't think I would change anything. Recipe can be versatile with the veggies though. Would be great with broccoli and maybe some mushrooms. This was Lissa's first time trying sun dried tomatoes. I have been trying to tell her that they are nothing like a fresh tomato. We are a family of tomato haters, sorry. But sun-dried ones are sooooo good. She tried it and loved it. What can I say? Lissa did such a good job that I have nothing to make fun of. Darn! Oh well, there is always next time :) Ha, ha!!!

    Comments by Janice:  Congratulations.  We finally had a winner in our main dishes.  This was very tasty and very healthy.  I enjoyed it very much.  I would make this on my own also.  There are many vegetables that could be used with this recipe also.  Lissa was very nervous because of our past booboos.  But we succeeded with a winner.  I was also very proud of her.


    Janice:  Appetizer
    Swiss and Bacon Squares
    Source:  Best Recipes by Ceil Dyer
    Makes 6-8 servings
    2 cups Bisquick Baking Mix
    1/2 cup cold water
    1 8 oz. package natural Swiss cheese slices
    1 lb. bacon, crisply fried and crumbled
    4 eggs
    1/2 cup milk
    1/2 tsp. onion salt

    Heat oven to 425 degrees.  Grease baking dish, 13 x 9 x 2 inches.  Mix baking mix and water until soft dough forms:  beat vigorously 20 strokes.  Gently smooth into ball on floured cloth-covered board.  Knead 10 times.  Pat in dish with floured hands, pressing 1/2 inch up sides.  Top with cheese slices, overlapping eges; sprinkle with bacon; mix remaining ingredients; pour over bacon.  Bake until edges are golden brown and knife inserted near center comes out clean, about 20 minutes.  Makes 6 to 8 servings as a main course or 12 to 16 servings as an appetizer.

    Comments This was a very interesting appetizer to make.  First of all, the recipe called to put dough into a 13 x 9 x 2 baking dish and spread to fit with 1/2 inch up the sides.  Well I couldn't get the dough to stretch that far.  What to do now?  Then decided to use a smaller baking dish 8 x 8 x 2, which worked okay for the dough but that made the dish too thick and had to bake for almost 3 times the original time.  (I don't know what the answer was!)  But, live and learn.  After all of this, the appetizer was very yummy.  I would make it again.  Also, a number of different ingredients could be used if a variation wanted to be done.

    Comments by Tammy:  I thoroughly enjoyed watching Mom struggle with what to do, I have to be honest.  I mean, really, that is what makes our cooking nights so much fun.  All of the mistakes :)  Even though she struggled with the dough and the baking time, this dish actually turned out really delicious.  She left a corner of it without bacon for me, and it was really good.  I loved how thick the biscuit turned out on the bottom.  I definitely would not call this an appetizer though.  It was a meal in itself.  Perfect breakfast or brunch dish.  Yummy!  Way to go mom.  Sorry I laughed at your distress :)

    Comments by Lissa:These were yummy!  I would definitely make them if I had company over for breakfast.  It turned out to be really good, thick biscuits on the bottom with cheese and bacon on top mmm mmm =)  I was proud of mom for trying something new and it was hilarious watching her figure out what to do with the dough because it wouldn't fit in the big pan.  Good Job mama!

    Tammy: Dessert
    Magic Peanut Butter Middles
    Source: Allrecipes.com
    Submitted by Stephanie
    Serves: 15

    Ingredients and Directions: IN a small bowl mix together 1 1/2 cups flour, 1/2 cup unsweetened cocoa powder, and 1/2 tsp baking soda.

    In another large bowl beat together 1/2 cup white sugar, 1/2 cup packed brown sugar, 1/2 cup butter, and 1/4 cup peanut butter until fluffy. Add 1 tsp vanilla and 1 egg. Beat together. Set aside

    To make the filling: combine 3/4 cup confectioners' sugar and 3/4 cup peanut butter. Blend well. Then roll filling into 1 inch balls ( you may want to refrigerate the balls for a little while). Then, with floured hands, shape about 1 Tbsp of the cookie dough around one peanut butter ball, covering completely. Place on ungreased cookie sheet. Flatten cookie, slightly, with glass dipped in sugar. Bake at 375 degrees for 7-9 min. When cookies are done they should be set and slightly cracked.

    Comments: These were the most fabulous cookies ever. I make peanut butter balls every year at Christmas, so this is a really nice twist on an old classic. They were a little time consuming. Wrapping each peanut butter ball with the dough definitely took some time, but sooo worth it in the end. To wrap each cookie, I took a small amount of dough and flattend it with my hands, then placed the ball in the middle and wrapped it with the dough. I couldn't figure out how to make sugar stick to the glass, so I just flattened the completed cookie and sprinkled a little sugar on top. If you eat them when they are still warm, you will be in heaven, guaranteed! Well, I guess guaranteed if you are a chocolate, peanut butter lover like we are in our family. You must try this one! Don't miss out! Let me tell you, when Lissa asks you to make something again, it is a very good sign :) Ssshhh, but she can be hard to please sometimes :)


    Comments by Mom:  Unbelievably goooooooood.  These were one of the best desserts I have ever eaten.  We had no idea what to expect.  It looked like a challenge of a recipe, but I would make them in a heartbeat.  They were even good three days later just warmed up. 


    Comments by Lissa:Oh my gosh!! These have to be my all time favorite cookie EVER!!!  Have I told you yet that we are peanut butter-loving family??  Well...In my opinion, this is one of the best peanut butter cookie recipes I've had.  I made something similar to this a while ago, but the peanut butter was on top of the fudge cookie and then I put chocolate frosting on top of that (so that is a yummy variation to this recipe).  But I like how these kind of surprise you because they look like a normal chocolate cookie, but when they are warm, the peanut butter surprises you and just melts in your mouth.  I ate 3 that night, two the next morning and I have been craving them ever since.  I wish they were a little less involved so I could make them every night!!! =)  These would be a grand slam at any party.

    P.S. Sis is totally full of it!  I am NOT a picky eater.  I just DON"T like tomatoes, raw onions, pickles, mustard, ..... hahah