Corn Pop Scrabble

2 cubes butter

1 cup sugar

2 1/2 Tbs. water

1 cup nuts (Your choice either mixed nuts or all one kind) (I like Raw Almonds)

Combine in a sauce pan and cook together until the mixture starts to turn light brown.

Pour over:

1 Super size pkg. Western Family Corn Pop

Stir well.

Serve.

Makes enough for a large crowd.

Chicken and Rice Salad

Great for showers and luncheons!

Adapted from Sylvia Terry's recipe.

3 Tbs. brown sugar
1 tsp salt
1/4 cup Canola oil
2 Tbs. white vinegar

Mix together and pour over:

4 chicken breasts, cooked and cubed
1 (20 ounce) can pineapple tidbits, drained
3 cups cooked white rice

Stir together and refrigerate overnight.

The next day add:

1 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 - 2 cups washed grapes
1/2 - 1 cup cashews
1/2 cup mayonnaise

Stir well. Fold in: 

2 (15 ounce) cans mandarin oranges.

Chill until time to serve. Serves 10 -14.

Tutorial: Color-swirled cupcakes

I helped with a friend's baby shower last month and it was my job to make the cake. I was SO excited, because the theme was "The Very Hungry Caterpillar" book by Eric Carle. I'd seen a few cakes online that inspired me, so I had lots of ideas. I wanted to try color-swirling my cupcakes so my caterpillar would resemble the one in the book, but I had never tried this technique before. Here are 3 options for multi-colored frosting:

1. Brush striping (for bold color stripes): Put the tip onto your pastry bag, then fold the edges down. Squeeze or brush food coloring in stripes from the pastry tip out toward the wide end of the bag. Carefully spoon frosting into the bag, then decorate cupcakes.   
2. Spatula Striping (for subtle color swirls): Make 2 (or more) different colors of frosting. Using a spatula, layer different colors of frosting into your pastry bag, then swirl onto cupcakes.
3. Separate color swirl technique: Make 2 different colors of frosting. Lay out a rectangle of waxed paper, then spread your first color onto it in a long stripe. Roll it up and twist one end. Repeat with the other color of frosting. Cut one end of each frosting roll and place side by side in a prepared pastry bag. When you squeeze the frosting out, it will have 2 colors, side by side! HERE's a great tutorial for this technique.

TIPS: You'll do best with a thicker frosting, such as buttercream. When you are ready to decorate your cupcakes, squeeze all the air out and get the frosting flowing first by testing on a plate.

For this cake, I used 1 box of Devil's Food cake and made 22 cupcakes and baked the small round cake (for the caterpillar's head) in a Pyrex glass bowl. I made the eyes, nose, feet and antennae out of Marzipan (almond paste) that I colored with food coloring. I covered a large piece of cardboard with wrapping paper for the backdrop. 

UPDATE: July, 2011: 

I used technique #3 (3 separate colors, wrapped in waxed paper, then put in one pastry bag) for my daughter's birthday party and here's how the cupcakes turned out...

Snickerdoodles

HAPPY FATHER'S DAY!!!

I volunteered to bring 2 dozen cookies to church today for Father's Day, so I asked my son what kind of cookies I should make. He thought for a minute, then said, "Make Snickerdoodles. Everyone likes them!" I think he's right. Cinnamon and sugar, buttery, slightly crispy on the outside and soft on the inside... What's NOT to like?

Cookies:

1/2 cup butter

1/2 cup shortening (I prefer butter-flavored)

1 1/2 cups sugar

2 eggs

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 3/4 cups all-purpose flour

Roll in:

2 Tbs. sugar mixed with 2 tsp. cinnamon

Cream together butter, shortening, sugar and eggs. Beat in cream of tartar, soda and salt, then flour. Mix well. Roll into balls and then in cinnamon and sugar mixture. Bake on an ungreased cookie sheet for 7-8 minutes at 400 degrees F. Remove to cool completely. Makes 3 dozen cookies. 

Earthquake Cookies

These are often a Christmas cookie, but I think they are fabulous anytime you're in the mood for chocolate! They are another variation on The Lemon Cake Cookies posted here. 

1 (18.25 oz.) pkg. Devil's Food cake mix*

2 eggs

1/4 cup vegetable oil

3/4 cup confectioner's (powdered) sugar

Mix cake mix, eggs and vegetable oil. Roll into balls and then in powdered sugar. Bake for 8-10 minutes at 375 degrees, or just until cookies begin to "crack." Remove to a rack to cool completely. Makes 3-4 dozen cookies.

*Can substitute any flavor of cake mix.

Slow-Cooker French Dip Sandwiches

Well, Summer is here and I try to turn on my oven as little as possible these days. If I'm planning on a hot meal, I usually grill outdoors or use my slow-cooker so I don't heat up my house any more than necessary! I found this recipe for delicious sandwiches over at Favorite Family Recipes and we loved it! 

1 (2-4 pound) beef roast, trimmed of fat

2 (16 oz.) cans beef broth (I subbed 4 cups water + 4 tsp. beef bouillon) 

2 pkgs. dry Lipton Onion Soup Mix

8 French hoagie or Sub Rolls

Cheese slices (we love Swiss)

Place the beef roast in the slow-cooker. I recommend using a Reynold's Slow Cooker Liner for easy cleanup. Mix the beef broth with the Onion Soup Mix and pour over the beef.  Cook on low heat for 7-8 hours. Shred roast with a fork, then return the meat to the crock to soak up those yummy juices while you prepare your rolls.

Split rolls in half and toast lightly. Pour meat through a fine mesh strainer and collect the juice in another bowl. Pile meat onto toasted rolls and top with a slice of cheese. (Can broil quickly to melt the cheese). Serve sandwiches with au jus on the side for dipping. Serves 8.

Pasta Fresca with Parmesan Chicken

This is similar to one of my favorite dishes at Noodles n' Company that my Mom brought me in the hospital after I had my baby and has been my favorite ever since. (by the way that baby is now 20 months old loves this dish) 

Pasta Fresca

1 red onion, diced

1-2 Tbs. olive oil

6 (yes... six) cloves garlic, minced 

1 (14.5 oz)  can diced tomatoes (undrained)

3-4 cups fresh spinach

8 oz. penne pasta 

1/2 c. feta cheese (more for garnish if desired) 

salt & pepper, to taste

Cook pasta in salted water til al dente. Meanwhile in large sauce pan heat olive oil and add garlic and onion. Saute til tender. Add spinach and cook a few minutes til spinach wilts. Add tomatoes and let simmer a couple minutes, stirring, then add your pasta, feta cheese and salt & pepper to taste. Heat through. Enjoy as is, or for some extra protein, top with parmesan chicken....

Parmesan Chicken

Desired amount of chicken breasts or tenders (if breasts pound them down first) 

2 eggs, beaten

1 c. Italian style bread crumbs

1/2 c. grated parmesan cheese 

Pour eggs and bread crumbs into 2 separate shallow bowls. Dip chicken into egg then into the bread crumbs. Place chicken on a foil-lined baking sheet or in a baking dish and bake at 350 degrees for 30-40 minutes. 

Bud Nielson's chocolate chip cookies

These are a family favorite!!!

1 1/2 cups brown sugar

1 1/2 cups butter flavored Crisco

2 eggs

2 tsp vanilla

1/4 cup milk

Cream together

Add:

3 1/2 cups fpour

1 1/2 tsp salt

1 1/2 tsp soda

Beat into above

Stir in:

2 cups chocolate chips

Drop by spoonfuls on a tempered cookie sheet

Bake 350 degrees for 10 minutes

Hot Fudge Sundae Sauce

1 1/2 cup sugar

2 Tbs. flour

1 Tb butter

1/2 cup water

3 Tbs. cocoa

Combine in a sauce pan and bring to a boil while stirring.

Boil for two minutes then add:

2/3 cup (one small can) evaporated milk

1 tsp vanilla

1/2 tsp salt

Return to a boil then allow to cool. (it thickens as it cools)

Reheat lightly to serve.

Also good as a brownie sundae sauce.

Easy Lite Cheesecake

1 pkg 1/3 calorie cream cheese

1/3 cup light sour cream

1/3 cup sugar

Beat together until smooth

Then beat in 1 carton lite Cool whip

Pour into a graham cracker crust and chill for several hours

Serve with canned fruit pie filling or fresh sweetened berries

Baked Creamy Chicken Taquitos

I made these for dinner last night and they were so good I thought I'd share. Check them out

Baked Creamy Chicken Taquitos 

I used sour cream instead of cream cheese cause that's what I had (although I think cream cheese may be better) and I used flour tortilla's instead of corn. For dipping sauce I combined some sour cream with green salsa. Seriously delicious!!!

Simple Honey Wheat Bread

I just made 2 batches of Homemade Freezer Jam, so what better to go with it than hot homemade wheat bread? This bread uses some whole wheat flour, but is still very soft. I really like the flavor of this bread! It takes about 3 hours, start to finish. Recipe from allrecipes.com

STEP #1:

3 cups warm water (110 degrees F/ 45 degrees C)

2 (.25 oz. packages active dry yeast (4 1/2 tsp. total) 

1/3 cup honey

5 cups bread flour

1.  In a stand mixer, mix warm water, yeast and 1/3 cup honey. Add 5 cups bread flour and stir to combine. Let sit for 30 minutes, or until big and bubbly.

STEP #2:

3 Tbs. butter, melted

1/3 cup honey

1 Tbs. salt

3 1/2 cups whole wheat flour

2.  Mix in 3 Tbs. melted butter, 1/3 cup honey and salt. Stir in 2 cups whole wheat flour. Continue to add wheat flour by 1/2 cups until dough is just starting to pull away from the side of the bowl, yet still a little sticky. Place in a large greased bowl, turning once to coat the surface of the dough (so it doesn't get hard on the top). Cover with a dishtowel. Let rise in a warm place until doubled.

3.  Punch down and divide into 3 loaves. Place in 3 greased 9 x 5" loaf pans, and allow to rise until dough has topped the pans by 1 inch.

4.  Bake at 350 degrees F. (175 degrees C) for 25-30 minutes; do not overbake. Lightly brush the tops of the loaves with melted butter to prevent the tops from going hard. Cool completely.

Yield: 3 loaves (12 slices each loaf)

Nutritional info: Per slice: 143 calories, 25 gms. carbohydrate, 2.2 gms. fat., 1.7 gms. dietary fiber

Easy Mint Chocolate Chip Ice Cream

Since it's finally warming up here, we're in the mood for homemade ice cream!

Recipe from allrecipes.com 

2 cups 2% milk

2 cups heavy cream

1 cup sugar

1/2 tsp. salt

1 tsp. vanilla extract

1 tsp. mint or peppermint extract

3 drops green food coloring (optional)

1 cup miniature semisweet chocolate chips*

1. In a large bowl, stir together everything, except the chocolate chips, until the sugar has dissolved. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
2. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container and freeze for 2 hours. Serves 10.

*Chocolate chips can be finely chopped (think Starlight Mint) if you don't like whole chips.

Skinny pork burritos

We love barbacoa-style pork burritos and make them often around here. Recently, I tried this recipe and  loved it! The chipotle chiles give this pork such a good flavor. Recipe from skinnytaste.com (I just added a bit more cumin:)

Step #1- MARINADE:

2.5 lbs. pork loin roast, all fat trimmed

Salt & pepper

Garlic powder

6 oz. Coke Zero (could sub Diet Coke or Diet Dr. Pepper)

1/4 cup brown sugar

Season pork with salt, pepper and garlic powder and place in crock pot. Add Coke and brown sugar. Marinate in the refrigerator for a few hours or overnight, turning meat at least once while marinating.

Step #2- COOK:

1/4 cup water

8 oz. Coke Zero

8 oz. tomato sauce

1 chipotle chile in adobo sauce, seeds discarded and finely chopped*

7 oz. can diced green chilies, drained

1/8 tsp. garlic powder

1/2 tsp. cumin

1/8 tsp. chipotle chile powder (to taste)

salt and pepper, to taste

1/3 cup brown sugar

Remove crock from refrigerator, add water and cook on high for 3-4 hours (or until it shreds easily). Remove pork from crock and discard any liquid left in the pot. Shred pork with 2 forks and place it back into the crock pot. 

Mix the remaining ingredients (Coke Zero, tomato sauce, diced chipotle chile and adobo sauce, green chiles, garlic powder, cumin, chipotle chile powder, salt and pepper and brown sugar) and pour on top of the shredded pork in the crock pot. Cover and cook on high for another hour. Makes about 10 servings.

*NOTE: I'm loving chipotle chiles lately, but most recipes only call for 1 or 2. There's a great little tutorial on these chile peppers over at Ourbestbites.com, if you're interested!

Pizza Pancakes

I know they sound strange, but these pizza "pancakes" are so good! This is a recipe from Taste of Home magazine (August, 2003) and I used to make these for lunch fairly often. I hadn't made them for years, so we had them for dinner this week when I had to make something fast. These are surprisingly filling. They are quick to make and my kids love them! 

2 cups biscuit & baking mix (such as Bisquick)

2 tsp. Italian seasoning

2 eggs

1 cup milk

1/2 cup shredded mozzarella cheese

1/2 cup chopped pepperoni (I use ham)

1/2 cup chopped plum tomatoes

1/4 cup green pepper, chopped (I use 1/2 cup)

1 jar (8 oz.) pizza sauce, warmed

1. In a large bowl, combine the biscuit mix and Italian seasoning. Combine the eggs and milk; stir into the dry ingredients, just until moistened. Fold in the cheese, pepperoni (or ham), tomatoes and green pepper. 
2. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Spread with a spoon, if needed (batter will be thick). Flip when bubbles form on top; cook until the second side is golden brown.*** Serve with warm pizza sauce for dipping.

Makes 14 pancakes. Serves 7, with 2 pancakes each.

***NOTE: I have a hard time getting these to cook through completely in the middle. I stack them on a plate and microwave them for about 30-60 seconds before serving and they are prefect!

Lemon-Lime Bars

My oldest daughter has been menu planning and grocery shopping with me, now that school's out for the Summer, so this was one of her picks for the week. I love lemon bars, so these were a fun little twist on the classic. The colors didn't swirl together like I'd imagined and the bars ended up with yellow on top and green on the bottom, but the flavors of lemon AND lime were certainly there. Tastes like Summer to me! Recipe from Sweet Tooth...

CRUST:

1/2 cup butter, softened

1/4 cup powdered sugar

1 cup all-purpose flour

1/8 tsp. salt

LIME FILLING:

Zest of 1 lime

1/2 cup sugar

1 1/2 Tbs. lime juice

1 1/2 Tbs. flour

1/4 tsp. baking powder

1 egg

Green food coloring (optional)

LEMON FILLING:

Zest of 1 lemon

1/2 cup sugar

1 1/2 Tbs. lemon juice

1 1/2 Tbs. flour

1/4 tsp. baking powder

1 egg

1. Preheat oven to 350 degrees F. Spray an 8 x 8" glass pan with cooking spray. 
2. Place crust ingredients in a small bowl and blend on low until well combined. Press the dough into the prepared pan and bake for 10 minutes.
3. Meanwhile, prepare the fillings in 2 separate bowls. Add green food coloring to the lime filling, if desired. (I was surprised how similar in color they were without food coloring, so I added 3 drops of green to the lime)
4. Remove the crust from the oven and pour one filling at a time into the pan in a zig-zag pattern. Use a knife to carefully swirl the colors, if needed.
5. Bake for 16-20 minutes, or until the filling is slightly golden brown.
6. Cool completely, then cut into squares. Dust with powdered sugar, if desired. Serves 12.

Chicken and Black Bean Green Enchilada Rice Bake

I found this recipe at the Picky Palate  and my family LOVED it! It's definitely a keeper.  My husband suggested that next time we put some tortilla strips on top for some crunch which I think would be yummy. Either way I am sure we will have this again.

2 cups long grain white rice

2 1/2 cups cooked, shredded chicken breast

One 15-ounce can mild green enchilada sauce

One 4-ounce can sliced black olives

One 15-ounce can diced tomatoes

1/2 cup sour cream 

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon Ground Cumin

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese (Tillamonk is best in my opinion) 

Directions: 

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings.

Crock Pot Hawaiian Chicken

Here is another easy crock pot recipe for busy days.

10-12 chicken tenders (or 5-6 breasts)
3/4 c. soy sauce
1 c. brown sugar
1 1/2 c. water
1 can crushed pineapple (undrained)
2-3 cloves garlic, minced
1/2 c. finely chopped green onions
1 Tbs. grated ginger
*If you don't have (or don't like) ginger, leave it out. It is good either way.

Combine all ingredients except chicken in large bowl then pour over chicken in a ziplock bag. Marinate overnight. In the morning simply pour into the crock pot and cook on low 6-8 hours. Shred chicken and serve over rice.  Easy as that! 

Oatmeal Chipper Cookies

This is a recipe that my mom got from a friend of hers while our family was living in Michigan. We decided that it has been in the family since about 1982. That may sound like forever ago to some of you, but the recipe is fabulous and has survived through the years and continues to be a favorite at our house. These are my husbands second favorite cookie, rivaled only by a good chewy oatmeal raisin. Happy baking!

1 1/4 cup oats

1 cup flour

1/2 cup brown sugar

1/2 cup sugar

1 cup coconut flakes

3/4 cup chocolate chips (again... I prefer semi-sweet)

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup vegetable oil

1 large egg

1 tsp. vanilla

1 Tbs. milk

Combine all the dry ingredients in a large bowl and mix with a wooden spoon until well combined. In a small bowl, wisk together the oil, egg, and vanilla. When your wet ingredients are mixed, pour them into the large bowl and continue to stir until mixed. Use a cookie scoop to drop dough onto a well greased cookie sheet. This dough is a little dry and you will need to use your fingers to form the dough into tablespoon sized balls. Bake at 325 degrees for 12-15 minutes or until cookies are just starting to brown on the edges.

Perfect Chocolate Chip Cookies

Let's face it... I like to cook, but I LOVE to bake! Mostly just because I love eating baked goods. In all my years of baking, I have tried a hundred different chocolate chip cookie recipes. Some are too cakey. Some are too flat. Some are too crispy. And one that I tried was just plain salty! I discovered this recipe over at www.ourbestbites.com and think that I have finally found that perfect combination of gooey, chewy, goodness.

½ c. butter
½ c. high-quality margarine
¾ c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. flour
¾ tsp. salt
¾ tsp. baking soda
1 12-oz. bag chocolate chips (I prefer semi-sweet)

Cream together butter, margarine, and sugars. Add eggs and vanilla and mix well. Add flour, salt, and soda and stir just until combined, then stir in the chocolate chips. Scoop onto a well greased cookie sheet and bake at 350 degrees for 10-12 minutes. Pull them out of the oven when they are just barely golden on the edges. Makes approximately 5 dozen cookies (depending on how much dough you eat!!!).

Just a couple hints...

• Don't scoop your flour with your measuring cup. It will get packed in and you will end up adding too much. Instead, scoop the flour into your measuring cup with a spoon and then gently level it off with the flat edge of a knife.
• Your butter and margarine should be room temperature. Never melt it or try to use it straight from the fridge.
• When you get to the dry ingredients, stir them in by hand. It may seem like a lot of work, but that way you will avoid over-developing the gluten in the flour and your cookies will turn out silky smooth. Plus, as my good friend Adrianne once said, "the arm workout will justify all those calories that you are going to consume!"

Summer Delight

This is a super easy, make-ahead dessert that is fabulous for those hot summer months and prefect for serving a crowd. I doubled this recipe to serve to my husband's family this weekend and they ate every last bit!

1 carton pineapple sherbet

1 small carton (approx. 12 oz.) frozen strawberries

2 ripe bananas

Soften the ice cream and strawberries and then pour into a large mixing bowl. Coarsely mash the bananas and add as well. Use a large spoon to mix it all together and then place in the freezer for at least 4 hours before serving. If you double the recipe, it will fill one 9x13 pan to the brim.

Homemade Freezer Jam

Strawberries are in season here and I just brought home a huge container of huge, juicy strawberries from Costco. We eat them like candy, but also love them on top of pancakes or waffles. When fresh fruit is in season, I love to make homemade freezer jam. My Mom and Nana always made it too and my husband refuses to eat store-bought jam now! It's so simple to make and the jam lasts for about a year in the freezer, actually tastes like fresh fruit and has no preservatives. I'm writing this post to encourage those of you who have never made freezer jam to give it a try! 

Start with a box of pectin. You can find it with the canning supplies at the grocery store. I prefer Sure Jel For Less Sugar Recipes (in a pink box, pictured below), because it uses more fruit than sugar and we think the jam is still plenty sweet. Inside the box of pectin will be several different recipes for whichever type of fruit you are using. I usually make strawberry and raspberry, but have also had good results with fruit blends, such as Strawberry-Blueberry and the Strawberry-Raspberry that I made this year. Last summer I made a batch of Strawberry-Citrus Jam that was divine!

1. First, wash your canning jars and lids. I like to run mine through the dishwasher. As for size, I like the 1/2 pint (1 cup, or 8 ounce) Ball mason jars for jam.
2. Wash your fruit and measure it. Some fruit needs to be chopped or crushed before measuring. When I use raspberries, I just wash and measure them. They tend to get obliterated when your stir the jam, so I don't crush them first. As for strawberries, blueberries or peaches, I like to coarsely chop them with my Pampered Chef food chopper or pulse them with a food processor. You don't want to overdo it though. Pureeing your fruit too much can prevent your jam from setting.
3. Next, you'll measure your sugar into a saucepan, add the pectin and water and bring to a boil (pictured below). *BE SURE TO FOLLOW THE RECIPE IN YOUR BOX OF PECTIN; SOME RECIPES MAY VARY.*

  4.   Typically, the next step is to pour the hot pectin into the prepared fruit and stir.

 5.   Spoon the jam into clean jars, screw on the lids and let sit for up to 24 hours to set the jam. Store in the freezer until ready to use.

 Freezer jam makes a wonderful gift! I love to give jam with a fresh loaf of homemade bread... Yum! We also like jam spread on toast, crepes or in these Berry Oat Bars.

I hope this has helped inspire those who have never made jam before to give it a try! 

Happy summer!!!

Digital strawberry from "Juicy" kit by Pamela Donnis.

Easy Coleslaw

1/3 cup mayonnaise

1/2 tsp salt

4 tsp sugar

1 Tb. vinegar

Stir together.

Then stir in:

1 pkg coleslaw mix

Chill.

Serves 6

Chicken Burritos (or tostadas)

We love Mexican at our house (my husbands fav) so I am always looking for new Mexican dishes. I originally found this recipe at your home based mom then tweaked it slightly.  The original recipe was for tostadas but we like it for burritos. Eiher way they are yummy. The chicken would be great in a salad or just grilled too.

chicken marinade:  (enough for 6 chicken breasts)
6 Tbsp. olive oil
1/4 c. apple cider vinegar
juice from 1 large lemon
3 tsp. dry mustard
1/2 c. brown sugar
3 cloves garlic, minced
1 1/2 tsp. salt

combine together and add chicken. marinate several hours (I do it overnight)

Bake or grill chicken. While chicken is cooking bake some refried beans topped with cheese for 10-15 minutes at 350 until cheese starts to bubble.

 Shred or slice chicken. Spread bean mixture and chicken onto tortilla then top with your favorite burrito toppings. I like them with salsa, lettuce and avocado if I have any.

Grandma Em's Spice Cake Frosting

**This dreamy panoche frosting is another favorite recipe from Jules. This was her Grandma Emma Rae Ashton's signature dessert, and I get rave reviews every time I serve it.

1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
1 3/4- 2 cups powdered sugar

Melt butter & add brown sugar in medium saucepan. Boil over medium heat for two minutes, stirring constantly. Add milk and stir until mixture returns to a full boil. Cool to lukewarm. Add powdered sugar gradually until frosting is desired consistency. If frosting becomes too stiff, add a few drops of milk to thin.

Pour or spread over spice cake (baked according to package directions and cooled) while frosting is still fresh.

Coconut syrup

**Recipe from my dear friend Jules, whose hand is scooping up this yumminess in photo above!


1/2 cup (1 stick) butter
3/4 c. buttermilk
1 cup sugar (I usually put in 3/4 c. to make me feel better)
1/2 tsp. baking soda
1 tsp. coconut extract

Place first three ingredients in a saucepan on medium heat until butter melts and sugar dissolves. Boil 1 minute, stirring constantly, then remove from heat and add soda and flavoring. It will fizz, so give it a few minutes to settle down--the foam eventually settles. Store in the fridge--I usually heat it up a little in the microwave before using. YUM!

Bajio's Copycat Pineapple Shrimp

This is my version of a favorite salad from Bajio's. I served this to my kids over Orzo pasta and my husband and I had a salad, but next time, I think we'll all have tacos. This shrimp is SO good!

1 1/2 pounds raw shrimp, partially frozen

2 Tbs. butter

1/2 cup honey

1 cup pineapple cubes, completely drained and chopped

Salt and pepper, to taste

1. Place shrimp in a bowl of ice water and shell and devein the shrimp. HERE's a great video, if you've never done this (like I hadn't). 
2. Dry the shrimp with a paper towel and set them aside. 
3. Place the butter and honey in a saute pan and heat over medium heat until bubbly. Add the shrimp and cook for about 5 minutes, or until shrimp is pink and cooked through. Stir in pineapple and season with salt and pepper.

Serves 5-6.

Lemon Ricotta Pancakes

My family LOVES pancakes, but we usually only get to make them on the weekends when we're not rushing out the door to school. This weekend I made these fluffy, light, lemony pancakes. Like our favorite Cottage Cheese Pancakes, they have more protein and fewer carbohydrates than most pancakes, which works well for this diabetic:)

1 1/4 cups all-purpose flour

1/3 cup sugar

1 tsp. baking powder

1/4 tsp. salt 

1 1/2 cups low-fat milk

1 (15 oz.) carton low-fat or non-fat ricotta cheese

5 eggs, divided

1 tsp. vanilla

3 Tbs. fresh lemon zest

1/2 cup lemon juice (juice from 2-3 lemons)

1. Stir together flour, sugar, baking powder and salt in a large bowl. Set aside. 
2. Crack the egg whites into a small bowl and place the egg yolks in a separate bowl. Beat the egg whites until soft peaks form. Set aside. 
3. Add the milk, ricotta cheese, vanilla, lemon zest and lemon juice to the egg yolks and mix well.
4. Pour the milk mixture into the flour mixture and stir until smooth. Fold in the beaten egg whites. 
5. Heat a non-stick griddle or pan to about 325° F. (medium heat). Spray with cooking spray, then drop pancake batter by 1/4 cups onto hot griddle. Flip when bubbles form around the edges and cook on the other side.
6. Serve hot with maple or berry syrup or fresh berries. This raspberry sauce would be divine too! 

Makes about 30 pancakes.

*Nutritional info (per pancake): Calories: 53, Fat: 0.9 g., Carbohydrates: 8.3 g., Dietary fiber: 0.2 g., Protein: 3.1 g. 

...OR TRY THESE OTHER YUMMY PANCAKE RECIPES:

Best Breakfast Crepes

Cottage Cheese Pancakes

German Pancakes

Swedish Pancakes 

Whole Wheat Pancakes

Peanut Butter & Honey Cookies

Yesterday I ground up some wheat to make my Mom's Wheat Bread and I had some flour left over. I had also just bought a big jug of honey from Costco, so I experimented and created this recipe for peanut butter cookies that is a keeper! These are light (even with the wheat flour) and a little different, due to the sweetness from honey. I hope you'll enjoy them!

1/2 cup butter, softened
1/2 cup butter-flavored shortening*
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup honey
2 eggs
1 cup peanut butter
2 tsp. vanilla
2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour

1. Preheat oven to 350 degrees F. 
2. Mix butter, shortening and sugars in a large mixing bowl or stand mixer. Add honey, eggs, peanut butter and vanilla and mix until fluffy. Scrape the sides of the bowl to incorporate. 
3. In a medium bowl, stir together the baking soda, salt and flours, then add to wet ingredients. Mix well, scraping the sides and the bottom of the bowl until well-mixed.
4. Line a cookie sheet with parchment paper and drop cookie dough 2 inches apart with a cookie scoop.
5. Bake for 6-8 minutes. These should be a tiny bit undercooked when you remove them from the oven. Let sit on the cookie sheet for 1-2 minutes, then remove to cool completely. Makes about 3 dozen cookies.

* Okay, shortening no longer contains trans-fats. It does keep cookies softer for longer. You can substitute the butter for the shortening, if you'd rather:)

Lemon Meringue Dessert

6 egg whites

1/4 tsp cream of tartar

1 1/2 cup sugar

Beat egg whites until frothy then add cream of tartar and gradually beat in sugar while beating. Beat until stiff. Pour into a buttered 9x13 glass pan.

Bake 275 degrees for 20 minutes then 300 degrees for 40 minutes.

Let cool then gently push down edges.

Filling:

6 egg yolks

1 1/4 cup sugar

1/2 tsp lemon extract

7 1/2 Tbs. lemon juice

Cook over medium heat, stirring constantly until it thickens.

Beat 1 pint whipping cream then add 2 tsp sugar.

Spread 1/2 of the cream over the meringue, then pour lemon mixture over cream.

Finish with the remaining cream.

Refrigerate overnight.

Serves 12-15

Succotash

1 can corn (drained)

1 can black beans (drained)

1/2 cup chopped celery

1/2 cup chopped cucumber

1/2 cup chopped green pepper (or a combination of red, yellow and green)

2 chopped Roma tomatoes

Dressing

1/4 cup sour cream (I use Lite)

2 Tbs mayonnaise

2 Tbs vinegar

1/2 tsp salt

1/4 tsp celery seed

1/8 tsp pepper

Stir together and mix into vegetables. Chill and serve with crackers.

(adapted from Ruthanne Jackson's recipe)