Lime French Toast

From:  Michelle Cox

1/4 c. butter
1/4 c light corn syrup
4 TB frozen limeade concentrate*
1/2 c light brown sugar, packed
Zest of 2 limes
1 1/2 c. milk
5 eggs
1 TB vanilla
Dash of salt
1 loaf French bread cut into 1” slices

Spray lightly a 9X13 baking dish with non-stick spray.

In a medium saucepan, over low heat, place the butter, brown sugar, syrup, limeade and zest. Cook until butter and sugar have barely melted (3-5 minutes). Pour into the baking dish.

In a bowl, mix eggs, milk, vanilla and a dash of salt.

Arrange the bread slices in one layer over the syrup mixture and pour the egg mixture over the bread. Cover and refrigerate overnight.

Half hour before baking, remove the French toast dish from the refrigerator. 

Bake at 350 degrees, uncovered, for 35 minutes or until golden brown.

Serve with whipping cream and strawberries.

VARIATION:
* Instead of frozen limeade, use 1/3 cup of key lime juice and 3 TB of sugar

Belgian Waffles

From: Bobbi Johnson

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 Tbsp. sugar
1/2 teaspoon vanilla extract
4 Tbsp. unsalted butter, melted
2 cups milk
non-stick cooking spray

1. Preheat the waffle iron according to the manufacturer's instructions. 
2. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. 
3. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. 
4. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. 
5. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. 
6. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. 
7. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! 
8. Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

Recipes I wanna Try

Cheesy Chicken, Bacon & Avocado Quesadilla

Salted Caramel Cupcakes

Green Bean Bundles

Baked Creamy Chicken Taquitos

Bacon-Wrapped Teriyaki Chicken Skewers

World’s Best Rolls

CHEESY ROASTED RED PEPPER DIP

Glass Block Jello

yummy-and-fantastically-easy-stew

Mini Pots of Pumpkin Cream Pie

Baked Chipotle Beef Taquitos

Guacamole

Sinfully Sweet Cornbread

Lemon Buttercream

From: www.ourbestbites.com

1 1/4 c. butter (2 1/2 sticks)
2 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
3 c. powdered sugar

Beat butter, lemon rind, and lemon juice in an electric mixer until creamy. Gradually add powdered sugar, beating to spreading consistency. Makes 2 3/4 c.

Lemon Cupcakes

From: www.ourbestbites.com

1 1/2 c. (3 sticks) of REAL butter
3 c. cake flour (no substitutions here–you really need the lightness of cake flour)
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 c. sugar
5 large eggs
2 tsp. vanilla extract
4 Tbsp. freshly squeezed lemon juice
Zest of 2 lemons (just zest the other lemons before you squeeze them)
1 c. buttermilk

Preheat oven to 325. Line 2 12-cup muffin tins with cupcake liners (I used yellow, although white would also be cute).

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 4-5 minutes. Don’t go skimping here–you want the mixture to be almost white and super fluffy. This is absolutely essential to the outcome of the cake.

While butter and sugar are mixing, sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside. After butter and sugar have mixed sufficiently, With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, lemon juice, and lemon zest.

With mixer on low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour mixture and beating until fully incorporated.

Using a standard cookie scoop, place about 2 scoops of batter into each muffin cup. Fill these almost to the top–due to the final texture (again, think super-moist and light pound cake), these cupcakes won’t have a nice, curvy crown, but that’s okay–no one will ever know or care.

Bake about 20-25 minutes or just until a toothpick inserted into the center of one of the cupcakes comes out clean. You don’t want to overbake these even a bit, or they’ll start to lose their delicious moisture.

Remove from oven and cool completely. Frost with lemon buttercream and garnish with strawberries, blueberries, raspberries, or fresh mint leaves.

FROST WITH LEMON BUTTERCREAM FROSTING

Shredded Beef

1 chuck roast (4-5 lbs.)
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1 (14 oz) fat-free beef broth
1 large onion; sliced

1. Preheat oven to 350 degrees.
2. Trim any excess fat from roast and place it in a large roasting pan.
3. Sprinkle with onion powder, garlic powder, salt and pepper.
4. Press the spices into the roast with your fingers.
5. Pour can of broth around the roast taking care not to pour it over the spices.
6. Peel and thinly slice onion.  Separate rings and add them to the roast.
7. Cover the roast with foil and cook for 2 1/2 to 3 hours or until 185 degrees. Baste meat every 30 min or so.
8. Remove beef and move to platter or shallow bowl.  Shred using two forks.  
9. Can be refrigerated or frozen for later use.

Makes about 8 cups shredded beef.

App. serving: 1/2 cup - 138 calories - 4 g. fat - 44 mg cholesterol- 22 g. protein - 1 g. carbs - trace amount dietary fiber - 235 mg sodium

Italian Meatball Sliders

From:  www.the-girl-who-ate-everything.com

24 frozen meatballs, thawed
2 cups marinara sauce
8 ounces sliced provolone or mozzarella
2 Tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
24 dinner rolls or 8 hot dog buns cut in thirds

Preheat oven to 400 degrees. Line a 9X13 pan with foil and spray with cooking spray.

Warm the meatballs in the marinara sauce in a saucepan over medium heat. Separate the dinner rolls or hot dog buns and place one saucy meatball on the bottom roll. Top with mozzarella or provolone. Place the top roll on and push down slightly. Place meatball slider in the pan and continue to assemble the rest of the sliders. 

Microwave butter in a bowl in the microwave until melted. Add garlic powder and Italian seasonings and mix well. Brush tops of buns with melted butter mixture. 

Toast in oven for 8-10 minutes or until toasted. I like mine a little more on the soft side...not so toasty.

Garlic Bread Seasoning

From:  www.ourbestbites.com

1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

1. Combine ingredients in a jar (preferably one with a sprinkle top) and shake.
2. Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter’s melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Cream Cheese Frosting

From: Katie Duncombe

2 sticks of butter; softened
1 (8oz) block of cream cheese; softened
4 tsps. vanilla
2 lbs. (1 bag) of powdered sugar

Blend cream cheese and butter together until smooth and fluffy.
Add vanilla; mix well
Slowly add powdered sugar until well blended; about 1 cup at a time

Brownie Bites with Fluffy Peanut Butter Frosting

From:  www.the-girl-who-ate-everything.com

Brownie Bites

1 boxed brownie mix (I think chocolate cupcakes would be yummy too)

1 cup Reeses Peanut Butter chips (optional)

Peanut Butter Frosting

1/2 cup butter, softened

1 cup creamy peanut butter

3 tablespoons milk, or as needed

2 cups confectioners' sugar

1. Make brownie mix according to package directions. Add peanut butter chips if desired. 
2. Pour into paper lined mini muffin pans filling each cup about 3/4 full. 
3. Bake 14-18 minutes at 350 degrees or until toothpick comes out clean. Cool.

• Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. 
• Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. 
• Beat for at least 3 minutes for it to get good and fluffy. Frost brownie bites with frosting.

BBQ Bacon Meatball Sliders

24 frozen meatballs
Favorite BBQ sauce
24 small slices of cheddar cheese
Bacon; cooked and cut in thirds
8 gourmet hot dog buns; cut into thirds
2 T. butter

1. Preheat oven to 375 degrees
2. Cook meatballs according to directions; place in heated bbq sauce
3. Place one meatball, a slice a cheese, and piece of bacon on each 1/3 of hot dog bun
4. Line a 9x13 pan with foil and brush tops with melted butter.
5. Toast sliders for 8-10 minutes; watch closely!!

Created recipe for 2011 Superbowl!!

Becky Higgins’ Garlic Chicken Farfalle

From: www.kevinandamanda.com

16 oz. Farfalle pasta  (add 1 T. of salt to boiling water)
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 tsp. pepper (or less, do what you think you will like)
1/2 c. butter
1 lb. bacon, crumpled (DON'T skimp!!)
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

1. Crock pot chicken and bottle of marinade on low for 6 hours.
2. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. 
3. About a half-hour before serving, boil the pasta in salted water.
4. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. 
5. Whisk together on low heat for 3-4 minutes. 
6. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. 
7. Sprinkle a little bit more shredded Parmesan cheese on top.

Bacon Cheeseburger Chicken

From: www.kevinandamanda.com

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees. In a large skillet, heat oil & butter over medium-high heat.
Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9×13 inch baking dish.
Cover with teriyaki sauce and dressing.
Sprinkle with cheese and top with bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Dani's Double Chip Oatmeal-Walnut Cookies

From:  Danielle Butterfield

1 c. butter
1 c. shortening
2 c. white sugar
1 c. brown sugar
4 eggs
2 tsp. vanilla
5 c. flour
2 tsp. salt
2 tsp. baking soda
1/2 tsp. cinnamon
3 c. (quick) oatmeal
1 c. semi sweet chocolate chips
1/2 pkg. butterscotch chips

1. Mix butter and shortening then add sugars and cream them together.
2. Add eggs and vanilla.
3. Then add dry ingredients in order.
4. Bake at 350 degrees for 10-12 minutes

Makes about 3 dozen medium size cookies

Sun Dried Tomato-Caper Mayonnaise

1 c. mayonnaise
3 T. sun-dried tomatoes; oil packed
1 T. capers; finely chopped
1 garlic clove; minced

1. With paper towel, pat the sun-dried tomatoes dry and mince.
2. Whisk all ingredients above in a small bowl.  Season with salt and pepper and refrigerate for 30 minutes

Stuffed Pizza Rolls

From: www.ourbestbites.com

1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2 T grated Parmesan cheese (sorry, I don’t know how to make that)
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to heat specified on pizza dough package. Usually it’s 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″ by 8″. You’re going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn’t see that one comin’ did ya?)

Place cheese and desired toppings on each square. Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan.

Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them, check them about every 10 minutes.

Decadent Snickers Cupcakes with Chocolate Mousse Filling

From: www.kevinandamanda.com

1 box Devils Food Cake Mix
1 small box Jello Chocolate Fudge instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream

Chocolate Mousse Filling
2 cups heavy whipping cream
2 cups milk chocolate chips

Chocolate Buttercream Frosting
1 stick softened butter
2 1/2 to 3 cups powdered sugar
1/4 cup cocoa powder
1/2 tsp vanilla
1 bag mini Snickers

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2 minutes. Scoop the batter evenly into the cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.

2. To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool. Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag. When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.

3. To prepare the frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.

Makes 24 cupcakes.