German Pancakes

Courtesy Julie Parkinson

INGREDIENTS
1 cup flour
6 eggs
1 cup milk
Pinch of salt
2 T butter

Maple syrup
Fresh strawberries, sliced

DIRECTIONS
Preheat oven to 375F.

Blend flour and eggs with an electric mixer or hand mixer until it is smooth and there are no lumps. Gradually pour in milk while mixer is still on. Mix until fully incorporated.

Place butter in the bottom of an 9x13-inch baking dish and place in oven to melt butter. Remove when butter is melted.

Pour batter into baking dish. Sprinkle with salt. Bake for 15-20 minutes. It is done when it is firm to the touch and golden brown.

Cut into squares and serve warm with maple syrup and sliced strawberries.

Raspberry Almond Mini Muffins

Courtesy Pampered Chef

INGREDIENTS
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) melted butter or margarine
2/3 cup milk
1 egg
3/4 teaspoon almond extract
1/4 cup raspberry preserves
Powdered sugar (optional)

DIRECTIONS
Preheat oven to 400°F. Combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Stir melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.

Spray a mini muffin pan with nonstick cooking spray. Fill prepared muffin cups using. Press approximately 1/2 teaspoon raspberry preserves into top of muffin batter. Gently fold batter over most of preserves.

Bake 12-14 minutes or until light golden brown or toothpic inserted in center comes out clean. Let cool in pan 5 minutes. Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar, if desired.

Swedish Pancakes

Courtesy Jim & Winnie Benson

INGREDIENTS
2 eggs, beaten until frothy
1 c milk
3 T butter, melted
1 t baking powder
1/2 t salt
3/4 cup flour

DIRECTIONS
Combine all ingredients and beat with a wire wisk until smooth.

Pour small amounts onto a heated griddle (about 350 degrees) and spread to make a thin layer of batter. When edges are brown and curl up, flip to brown other side.

Serve with your choice of fillings (peanut butter, raspberries, strawberries, bananas, etc) and drizzle with maple syrup.

Banana Bread

Courtesy Kendra Benson

INGREDIENTS
3 very ripe bananas
1 C sugar
1 t baking soda
1 t hot water
2 eggs, beaten
1/2 c crisco
2 c flour
1 t baking powder
1 t salt
1/2 c nuts (optional)

DIRECTIONS
Mash bananas and sugar. Let stand 15 minutes. Dissolve baking soda into hot water, add to banana mix.

Cream crisco and eggs in large bowl.

Mix flour, baking powder and salt in separate bowl. Add to crisco mix alternating with banana mix.

Bake at 325 for 1 hour.

Florida Strawberry Bread

Courtesy AllRecipes.com

INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 cup white sugar
4 eggs
1 1/4 cups vegetable oil
1 1/2 cups fresh strawberries, sliced
1 1/2 cups chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a large bowl, combine flour, salt, cinnamon, baking powder and white sugar. In a separate bowl, beat together eggs and oil. Stir egg mixture into dry ingredients until just moistened. Fold in strawberries and walnuts. Spoon batter into prepared loaf pans.

Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Let cool 10 minutes in pans and then move to a wire rack to cool completely.

Mini Quiche

Courtesy Kendra Benson

INGREDIENTS
Dough:
1-1/3 c butter, softened
8 oz. cream cheese
2-2/3 c flour

Filling:
1 pkg Stouffer's Spinach Soufflé, thawed
1 sm jar Real Bacon Bits
Dried minced onion flakes
1 c swiss cheese, finely grated
2 eggs
1 c half-and-half

DIRECTIONS
Spray a mini muffin pan with cooking spray. Preheat oven to 350 degrees.

Mix butter and cream cheese together. Add flour and mix thoroughly until combined. Place 1-inch balls of dough into mini muffin pan. Using a tart shaper dipped in flour, push into dough balls and shape dough into tarts.

Fill each cup with a pinch of onion flakes, bacon bits and a baby spoon size of spinach soufflé. Whisk together eggs and half-and-half. Fill cups with egg mixture and top with a sprinking of swiss cheese. Bake for 20-30 minutes or until golden brown on top.

Three-Cheese Walnut Spread

Courtesy Pampered Chef

INGREDIENTS
1/2 cup coarsely chopped walnuts, toasted
1 package (8 ounces) cream cheese
1/2 cup (2 ounces) crumbled blue cheese
1/2 cup (2 ounces) shredded mozzarella cheese
1/8 teaspoon coarsely ground black pepper
1 tablespoon snipped fresh parsley
Apple wedges, pear wedges or assorted crackers (optional)

DIRECTIONS
Preheat oven to 350°F. Place walnuts in a 2-cup capacity baking dish. Bake 18-20 minutes or until lightly toasted.

Meanwhile, in a large bowl, microwave cream cheese on HIGH 1 minute or until softened. Add blue cheese, mozzarella cheese and black pepper; mix well.

Remove baking dish from oven to a wire cooling rack. Carefully pour walnuts into cheese mixture; mix well. Spoon cheese mixture back into baker, spreading evenly.

Bake 8-10 minutes or until cheese is slightly melted. Garnish with parsley. Serve with apple or pear wedges or assorted crackers, if desired.

Seven Layer Dip

Courtesy Kendra Benson

INGREDIENTS
1-1/2 lbs bround beef
1 pkg taco seasoning
1 (16 oz.) can refried beans
4 c shredded Mexican-blend cheese
1 (8 oz.) cont. sour cream
1 c guacamole
1 c salsa of your choice
1 (6 oz.) can black olives

DIRECTIONS
Follow directions of taco seasoning package for ground beef.

Layers ingredients as follows in a 9x13-inch baking dish:

1- Refried beans
2- 2 c Shredded Mexican-blend cheese
3- Seasoned ground beef
4- Sour cream
5- Guacamole
6- Salsa
7- 2 c Shredded Mexican-blend cheese
8- Black olives

Serve as is or heated in the oven. Serve with tortilla chips.

Kalamata Olive Spread

Courtesy Pampered Chef

INGREDIENTS
1/2 cup kalamata olives (about 20-24)
2 tablespoons snipped fresh parsley
1 package (8 ounces) cream cheese, softened
2 tablespoons mayonnaise
1 small garlic clove, pressed
Toasted baguette slices or assorted crackers (optional)
Finely diced red bell pepper
Additional snipped fresh parsley

DIRECTIONS
Using an olive pitter, pit olives. Finely chop olives. Snip parsley using kitchen shears. In a large bowl, whisk cream cheese, mayonnaise, parsley and garlic until smooth. Gently stir in olives.

Spread on toasted baguette slices, if desired. Garnish with finely diced red bell pepper and additional snipped parsley.

After School Fruit Rolls

Courtesy Kendra Benson

INGREDIENTS
4 soft taco size flour tortillas
2 bananas, thinly sliced
1/4 c raisins
2 T honey
1/4 t cinnamon
1/2 c peanut butter
1/4 c chopped peanuts or other nuts (optional)

DIRECTIONS
Combine fruit, honey and cinnamon in a bowl. Set aside.

Spread each tortilla with 1 T each of peanut butter, leaving a 1" border. Spoon fruit filling down the center of each tortilla. Sprinkle with nuts, if desired.

Fold in 2 sides of tortilla to meet in the center, then roll up, bottom to top. Place seam-side down. Cut each tortilla in half on a sharp diagonal.

Easiest Artichoke Dip

Courtesy Kraft Foods

INGREDIENTS
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) artichoke hearts, drained, chopped
2 Tbsp. butter, melted
1 clove garlic, minced
1/4 cup fresh grated Parmesan cheese

DIRECTIONS
Spread cream cheese onto bottom of microwaveable 9-inch pie plate.

Mix artichokes, butter and garlic; spoon evenly over cream cheese. Sprinkle with Parmesan cheese.

Microwave on HIGH 1 min. or until heated through. Serve with Triscuit Crackers.

Meatball Appetizer with Cream Sauce

Courtesy Kendra Benson

INGREDIENTS
1 bag frozen meatballs (enough for 9x13 baking dish)
2 T butter or margarine
2 T flour
1/4 t dried thyme
salt and pepper to taste
1 (14 oz.) can chicken broth
2/3 c whipping cream
2 T dried parsley

DIRECTIONS
Preheat over to 350 degrees.

Melt butter in saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil. Cook and stir 2 minutes until bubbly.

Put frozen meatballs in a 9x13-inch baking dish. Cover with sauce.

Bake for 20-25 minutes. Sprinkle with parsley.

Serve with Lingonberry preserves, if available.

Crab Rangoons

Courtesy AllRecipes.com

INGREDIENTS
1 quart oil for deep frying
1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 (14 ounce) package wonton wrappers

DIRECTIONS
In a large, heavy sauce pan heat oil to 375 degrees F.

In a medium bowl, mix cream cheese, crabmeat, garlic powder & paprika.

Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal (or fold up corners for a fancier look).

In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

Buttered Green Beans

Courtesy MarthaStewart.com

INGREDIENTS
Coarse salt
3/4 pound green beans, trimmed
2 tablespoon unsalted butter

DIRECTIONS
Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans until crisp tender, about 3 minutes. Using a slotted spoon, transfer beans to ice-water bath. Drain; set aside.

Bring 1/4 cup water and butter to a boil in a large skillet over medium-high heat; add beans. Cook until just heated through; season with salt and pepper.

Awesome and Easy corn Casserole

Courtesy AllRecipes.com

INGREDIENTS
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.

In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.

Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Sweet Potato Casserole

Courtesy Kendra Benson

INGREDIENTS
Casserole:
3 cups sweet potatoes (canned), drained and mashed
1-1/2 cup sugar
1/2 cup milk
1/2 stick butter, softened
1 pinch salt
2 tsp. vanilla extract
2 eggs

Topping:
1 cup brown sugar
1/3 cup flour
1 stick butter
1/2 cup milk
1 cup chopped pecans (optional)

Mini marshmallows

DIRECTIONS
Mix all casserole ingredient with a mixer and pour into a 13"x9"x2" casserole dish.

Cook topping ingredients on the stove until mixture is smooth, just before boiling. Add pecans, if desired.

Pour over sweet potato mixture in casserole dish. Cover with tin foil and bake at 350F for 30-40 minutes.

In the last 3-5 minutes, remove from oven and top with mini marshmallows, then put back in (uncovered) to brown.

Macaroni and Cheese

Courtesy MarthaStewart.com

INGREDIENTS
4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 (8-ounce) packages extra-sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling

DIRECTIONS
Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.

Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish.

Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Cranberry Relish

Courtesy Kendra Benson

INGREDIENTS
2 c apples, chopped
2 c oranges, chopped
2 c cranberries, chopped
1 sm can pineapple, drained
1 c pecans, chopped
1 pkg cranberry Jell-O
1 envelope unflavored gelatin
2 c water
2 c white sugar

DIRECTIONS
Dissolve Jell-O in 1 cup boiling water.

Dissolve gelatin in 1 cup col water.

Combine and add sugar.

Stir well, add fruit and nuts. Chill overnight until firm.

Roasted Asaragus with Balsamic Butter

Courtesy Linda Skinner

INGREDIENTS
40 asparagus spears, trimmed
1/2 tsp coarse salt
1/8 tsp fresh ground pepper
2 Tbsp butter
2 tsp soy sauce
1 tsp balsamic vinegar (I think it needs more, maybe 2-3 tsp)

DIRECTIONS
Preheat oven to 400F. Arrange asparagus on a baking sheet in a single layer. Coat with cooking spray, sprinkle with salt and pepper.

Bake for 12 minutes or until tender.

Melt butter in a skillet. Cook 3 minutes until lightly browned. Remove from heat and add soy sauce and vinegar. Drizzle over asparagus, tossing to coat.

Serve immediately.

Carmelized Sweet Potato Wedges

Courtesy MarthaStewart.com

INGREDIENTS
2 tablespoons butter
2 medium sweet potatoes, peeled, cut lengthwise, and each cut into 8 1/2-inch wedges
3 ounces freshly squeezed orange juice
1/4 cup light-brown sugar
2 tablespoons granulated sugar
Salt and freshly ground pepper
Zest of 1 orange (optional)

DIRECTIONS
In a large saute pan over medium-high heat, melt butter. Add potato wedges to the pan, and stir until coated with butter. Add 1 cup water and the orange juice; cover, and cook until potatoes are fork-tender, about 5 minutes.

Remove cover, reduce heat to medium, and continue cooking, tossing occasionally, until most of the liquid has evaporated, 3 to 4 minutes more.

Combine sugars, and sprinkle over potatoes; toss until coated.

Continue cooking until the sugar starts to caramelize and potatoes have a brown glaze, 5 to 6 minutes, tossing occasionally to prevent potatoes from burning. When caramelized sugar bubbles and browns around the edges, remove potatoes from pan. Season with salt and pepper, garnish with orange zest, and serve immediately.

Famous Butter Chicken

Courtesy AllRecipes.com

INGREDIENTS
2 eggs, beaten
1 cup crushed buttery round cracker crumbs, like Ritz
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

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

Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.

Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.

Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Lemon Chicken Cutlets

Courtesy MarthaStewart.com

INGREDIENTS
4 boneless skinless chicken breast halves, butterflied
1/4 cup all-purpose flour
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
3 tablespoons capers, rinsed (Kendra doesn't use these)
Juice of 1 lemon

DIRECTIONS
Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.

Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy. Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more. Remove chicken from pan, and keep warm. Pour off any excess fat.

Add wine, the remaining 2 tablespoons butter, the capers, and lemon juice. Cook, swirling the pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken, and serve immediately.

Pasta with Broccoli Rabe and Sausage

Courtesy MarthaStewart.com

INGREDIENTS
Coarse salt and freshly ground pepper
1/2 pound broccoli rabe, trimmed and washed
2 tablespoons olive oil
4 garlic cloves, crushed and peeled
2 shallots, crushed and peeled
8 ounces sweet or hot Italian sausage, casing removed
1 1/2 cups canned low-sodium chicken stock
1/2 pound pasta, such as campanelle
1/8 teaspoon crushed red-pepper flakes
1/2 cup freshly grated Parmesan cheese

DIRECTIONS
Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Add salt and broccoli rabe to the boiling water. Cook until just tender. Drain, and transfer to ice bath. When cool, drain, and set aside.

Heat oil in a 10-inch skillet over medium-high heat. Add garlic and shallots; cook until just golden. Add sausage; saute, breaking up with the back of a spoon, until cooked through. Add broccoli rabe and stock.

Cook until heated through.

Into the same large pot, add pasta; cook according to package directions until al dente. Drain.

Add pasta to skillet; toss to combine. Season with salt, black pepper, and crushed red pepper. Sprinkle with cheese; toss to combine. Serve immediately.

Glazed Meatloaf

Courtesy Kendra Benson

INGREDIENTS
Glaze:
1/2 c ketchup
1/3 c brown sugar
1 T lemon juice
1 t dry mustard

Meatloaf:
2 lbs lean ground beef
3 slices bread, ground into fine crumbs
1/4 c onion, diced
1 egg, beaten
1 cube beef bouillion, crumbled
3 T lemon juice
1/3 cup Glaze mixture

DIRECTIONS
Preheat oven to 350 degrees.

In a small bowl, combine glaze ingredients until smooth.

In a large bowl, combine meatloaf ingredients, including 1/3 cup glaze mixture, until well mixed. Form into a loaf and place in a 9x5-inch loaf pan (or for an alternate method, form into mini loaves and place in a mini loaf pan).

Bakke 1 hour (or 1/2 hour for mini loaves). Use turkey baster to suck out extra fat. Pour reserved glaze mixture over the top. Bake an additional 5-10 minutes.

Vegetarian Stuffed Peppers

Courtesy AllRecipes.com

INGREDIENTS
1/2 cup uncooked white rice
3/4 cup water
4 green bell peppers
1 onion, chopped
4 tablespoons olive oil
8 ounces textured vegetable protein
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste

DIRECTIONS
Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.

Preheat oven to 400 degrees F (205 degrees C).

Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.

Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley.

Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.

Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Broiled Tilapia Parmesan

Courtesy AllRecipes.com

INGREDIENTS
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

DIRECTIONS
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.

Be careful not to over cook the fish.

Chicken & Rice Casserole

Courtesy Paula Deen - The Food Network

INGREDIENTS
2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

DIRECTIONS
Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Irresistable Peanut Butter Cookies

Courtesy JIF.com

INGREDIENTS
3/4 cup Jif creamy peanut butter
1/2 cup crisco
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

DIRECTIONS
HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

BAKE one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Creme Bruleé

Courtesy AllRecipes.com

INGREDIENTS
1 c heavy cream
2 T white sugar
1/2 pinch salt
1/2 t vanilla
2 egg yolks

2 T super fine sugar for sprinkling on top

DIRECTIONS
Preheat oven to 300 degrees. Line the bottom of a large baking pan with a damp kitchen towel. Bring a large pot of water to a boil.

While water is boiling, combine cream, white sugar and salt in a saucepan over medium heat. Stir occasionally, 4-5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream mixture into yolks, a little at a time (be careful you don't want scrambled eggs), stirring constantly, until all cream is incorporated. Pour into ramekins.

Place ramekins on towel in baking dish, and place on oven rack. Carefully pour boiling water into baking dish halfway up the sides of the ramekins.

Bake 45 minutes, or until set. Chill 4-6 hours.

When ready to serve, sprinkle a thin layer of super fine sugar on top of each ramekin. Using a kitchen torch, lightly brown and carmelize the tops. Serve immediately. If desired, garnish with fresh fruit.

Baklava

Courtesy AllRecipes.com

INGREDIENTS
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Benson Bites

named by the LDS Missionaries
Courtesy Kendra Benson

INGREDIENTS
Rolls:
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 (8-oz.) cans refrigerated crescent rolls
16 large marshmallows
1/4 cup butter or margarine, melted

Glaze:
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk

DIRECTIONS
Heat oven to 375°F. Spray 16 medium muffin cups with nonstick cooking spray. In small bowl, combine sugar, flour and cinnamon; mix well.

Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in sprayed muffin cup.

Bake at 375°F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on wire racks set over waxed paper.

In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls (although they usually get eaten before this step). Serve warm.

Cream Puffs

Courtesy Kendra Benson

INGREDIENTS
1 c water
1/2 c butter
1 c flour
4 eggs
1/4 t salt
Fillings of your choice (ie: puddings, fruit)
Powdered sugar, for dusting

DIRECTIONS
Heat over to 400 degrees.

Heat water and butter to a rolling boil. Stir in flour and salt. Stir vigorously over low heat about 1 minute or until mixture forms a ball. remove from heat. Beat in eggs all at one time. Continue beating until smooth.

Drop dough by scant 1/4 cupfuls (for mini puffs, use a heaping tablespoon) 3" apart onto an ungreased baking sheet.

Bake for 35-40 minutes or until puffed and golden. Cool on a wire rack.

For large puffs, cut off tops and pull out any filaments of soft dough. Fill with filling of your choice. Replace tops and dust with powdered sugar.

For small puffs, fill a pastry bag with your filling and pipe into puff with a filling tip.

Pineapple Upside-Down Cake

Courtesy Williams-Sonoma

INGREDIENTS
For the topping:
7 fresh or canned drained pineapple slices (1/4- inch slices)
6 Tbs. (3/4 stick) unsalted butter
1/2 cup plus 2 Tbs. firmly packed light brown sugar
1/2 cup granulated sugar

For the cake:
2 cups cake flour
1 1/8 tsp. baking powder
1 tsp. salt
3/4 cup milk
1 1/2 tsp. vanilla extract
6 Tbs. (3/4 stick) unsalted butter
1 1/2 cups granulated sugar
2 eggs
7 canned cherries in syrup, drained

DIRECTIONS
Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350°F. Grease a pineapple upside-down cake pan (Kendra doesn't have one of these so she uses an 8" square pan).

To prepare the topping, place the pineapple slices in the prepared pan, aligning them with the relief pattern. In a small saucepan over medium-low heat, combine the butter, brown sugar and granulated sugar and heat until the butter melts. Stir to blend the ingredients, then spread the mixture over the pineapple slices. Set aside.

To make the cake, in a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a small bowl, whisk together the milk and vanilla. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Pour the batter into the prepared pan, spreading it evenly. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.

Tap the pan gently on a work surface to loosen the cake, invert the pan onto a cake plate and lift off the pan. Place 1 cherry in the center of each pineapple slice. Let the cake cool for 45 minutes before serving. Serve warm or at room temperature.

Best Chocolate Chip Cookies

Courtesy Julie Parkinson

INGREDIENTS
1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 t. vanilla
1 t. baking soda
2 t. salt
2 1/2 cups flour
1 cup milk chocolate chips

DIRECTIONS
Cream together shortening, sugar and brown sugar.

Add in eggs and vanilla, cream together.

Add soda, salt and flour, stir until mixed. Add chocolated chips.

Drop onto cookie sheet.

Bake at 350 for 10-12 minutes. Make sure to underbake, just until edges are light brown.

Let cool on baking sheet for 2 minutes before transferring to a wire rack.

Giant Ginger Cookies

Courtesy Better Homes & Gardens

INGREDIENTS
4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar

DIRECTIONS
In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.

Candied Walnuts

Courtesy AllRecipes.com

INGREDIENTS
1 pound walnut halves
1 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons milk
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.

Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately.

Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

Chocolate Peanut Butter Swirled Fudge

Courtesy Eagle Brand Foods

INGREDIENTS
2 cups (12 ounces) peanut butter chips
1 (14-ounce) can sweetened condensed milk, divided
2 tablespoons butter or margarine
Dash salt
1/4 cup semi-sweet chocolate chips
1 teaspoon vanilla extract

DIRECTIONS
In heavy saucepan, over low heat, melt peanut butter chips with 1 cup condensed milk, butter and salt.

In small saucepan, over low heat, melt chocolate chips with remaining condensed milk. Remove from heat; add vanilla. Stir until smooth.

Spread peanut butter mixture evenly into wax paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut butter mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Pomegranate Orange Juice

Courtesy MarthaStewart.com

INGREDIENTS
1 cup pomegranate juice
5 cups freshly squeezed orange juice

DIRECTIONS
Combine to two juices. Simple as that.

(Note: You can use store bought orange juice if you choose.)

Apple Orchard Punch

Courtesy AllRecipes.com

INGREDIENTS
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple

DIRECTIONS
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.

Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

(Note: This punch has a very pink color, perfect for a bridal or girl baby shower. Kendra is making it witlh blueberry juice, rather than cranberry concentrate, for a boy baby shower. Just a thought.)

Kiwi Daiquiri Jam

Courtesy Fresh Preserving

INGREDIENTS
2 cups crushed peeled kiwifruit (about 5 medium)
2/3 cup unsweetened pineapple juice
1/3 cup lime juice
1 1.75-oz pkg SURE-JELL Fruit Pectin
3 cups sugar
3 drops green food coloring, optional
4 (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Combine kiwifruit, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary.

Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight.

Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

"Pear"adise Marmalade

Courtesy Sure-Jell

INGREDIENTS
3 cups prepared fruit (about 2-1/2 lb. fully ripe Bartlett pears, 1 medium orange and 2 lemons)
1 can (8-1/4 oz.) crushed pineapple in juice, undrained
1/3 cup chopped maraschino cherries
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups sugar, measured into separate bowl

DIRECTIONS
Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Peel and core pears. Finely chop or grind fruit. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Remove colored part of peel from orange using vegetable peeler; set aside. Remove and discard remaining white part of peel from orange. Chop fruit, reserving any juice; add to saucepot. Repeat procedure with lemons; add to saucepot. Cut reserved orange and lemon peels into thin slivers, or chop or grind; add to saucepot. Stir in pineapple in juice and cherries.

Stir pectin into fruit in saucepot. Add butter. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Strawberry Preserves

Courtesy Sure-Jell

INGREDIENTS
6 cups prepared fruit (about 6 pt. fully ripe strawberries)
4 cups sugar, measured into separate bowl, divided
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin (pink box)
1/2 tsp. butter or margarine (optional)

DIRECTIONS
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 6 cups prepared fruit into 6- or 8-quart saucepot.

Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Citrus Jelly

Courtesy Sure-Jell

INGREDIENTS
3-1/4 cups prepared juice (about 8 medium oranges & 2 medium lemons)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

DIRECTIONS
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Squeeze juice from oranges; strain. Measure exactly 3 cups orange juice into 6- or 8-qt. saucepot. Squeeze juice from lemons; strain. Measure exactly 1/4 cup lemon juice into saucepot with orange juice.

Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)