Shamrock Pinch Free Shake

inspiration: St patty's day

prep: 5 minutes

cook: none

serves: 2-3  shakes

Description: I love holidays and will find any reason to celebrate them. This week I have been planning surprises for my family to come home to, wake up to, or as a sweet treat. This is a basic mint shake. Nothing special until you tell your kids it's a shamrock pinch free shake. Leprechauns won't pinch you if you drink this. (the 10 year old rolled his eyes, the 6 year old thought it was awesome) It was fun and a special surprise for the family. 

Ingredients:

3 cups of mint ice cream

1 cup of milk

whip cream from a can

sprinkles

Directions:

1. Pour the milk into a blender

2. Scoop the ice cream into the blender

3. blend the two together until it is the consistency you like your shakes to be.

4. Pour into tall glasses

5.Squirt some whip cream into your mouth, then into the glass

6. Garnish with sprinkles and a big straw!

Tips and Tricks
vanilla ice cream with mint flavoring and green food coloring will work also.

Apple Cranberry Turnovers

Inspiration: ellie krueger
prep: 20 minutes
cook: 35 minutes
serves: 8

 Description: These little guys were Soooo good. The buttery flakes of the phyllo dough held tart apples and cranberries. They are labor intensive and phyllo dough is tricky to work with....but they tasted delicious! To make these more appetizer size I just cut them in half. They lasted well in the fridge and reheated well the next day for leftovers. The leftover filling went very well with breakfast crepes the next day too.

Ingredients:
4 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 1/2 pounds)
1/3 cup dried cranberries
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
6 sheets phyllo dough, thawed
3 tablespoons melted butter
Cooking spray

Directions:

1. In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes.
2. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
3. Lay a sheet of phyllo onto a large cutting board and brush the dough with melted butter. Top with a second sheet and brush with butter
4. Add another sheet of phyllo and brush with oil.
5. Cut the phyllo into 4 long pieces.
6. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket.
7. Continue to fold to maintain the triangle shape so a turnover is formed.
8. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers.
Be sure to reserve a little butter to brush the top of each turnover.
9. Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining butter and bake for 20 to 25 minutes at 350, or until nicely browned. Serve warm.

Christmas Cookies

Description: After many recipe's I have tried throughout the years;  I think I have come up with my favorite Christmas cookies. Sweet, savory, chocolate, nutty, lemon, and don't forget minty.Covered all the basics in one little tin....and in only four cookies. Only one of them needs to be baked in the oven. One only uses the microwave. And two are no bake...just rolled in melted chocolate.

 

Lemon Ricotta Cookies

Ingredients:

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container ricotta
3 tablespoons lemon juice
1 lemon, zested

For the glaze:
 1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions:
1. In a bowl combine the flour, baking powder, and salt. Set aside.

2. In a second bowl combine the butter and the sugar.
3. beat the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs, 1 at a time, beating until incorporated.
5. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
6. Stir in the dry ingredients.

7. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
8. Bake for 15 minutes, until slightly golden at the edges.
9. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

1. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
2. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
3. Let the glaze harden for about 2 hours.

makes 45 cookies

Peanut Butter Fudge

Ingredients:

8 ounces unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar

Directions:

1. Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. 2. 2. Microwave for 2 minutes on high. 

3. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) 

4. Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. 

5. Spread into a buttered 8 by 8-inch pan lined with parchment paper. 

6. Refrigerate until cool, about 2 hours. 

7. Cut into pieces and store in an airtight container at room temperature for up to a week. 

makes: a 8x8 Pyrex dish

Fig and Ginger Truffles

 Ingredients:

2 cups dried black mission figs (the size of one bag)
1/4 cup crystallized ginger (about 2 ounces)
1/2 teaspoon ground cinnamon
1 tablespoon honey
2 1/2 ounces dark chocolate, chopped

Directions:

1.  Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.

2. Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on waxed paper-covered baking sheet. 

3. Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl.
4. *Place the chocolate in the bowl and stir until it is melted. 
5. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.

7. Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered.
8. Place them back on the waxed paper and chill in the refrigerator until set, about 30 minutes. Serve at room temperature.

makes: 16 truffles

Peppermint Truffles

 Ingredients:

1 box  cream cheese, softened

1 package of  Peppermint oreo cookies, finely crushed

16 squares of Semi-Sweet Chocolate, melted   (or if you are also doing the fig and ginger truffles, stick to dark) 

2 crushed candy canes

Directions:

1. Mix cream cheese and oreo cookies until well blended

2. Shape into 1 inch balls

3. Dip in melted chocolate (*see fig and ginger truffle for the double boiler directions)
4. Place on waxed paper-covered baking sheet.
5. Sprinkle with crushed candy canes before chocolate has hardened.

 6. Chill in the refrigerator until set, about 30 minutes.

makes: 25 truffles

Pumpkin Cupcakes

Inspiration: cookinqueen
Prep time: 20 minutes
Cook time: 25 minutes
Makes: 24 cupcakes


Description: These little critters were full of flavor and all the fabulous spices of Fall. The pumpkin kept the cupcake moist and the icing was....to die for...seriously it was. They did not last long at my house.

Ingredients:
2 1/4 cups of flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
1/2 cup oil
1 cup of sugar
1/3 cup of brown sugar
2 eggs
3/4 cup of milk
1 cup of pumpkin puree

Frosting
1 package of cream cheese, softened.
1/4 cup of soft butter
3 cups of powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spices (the above 5 spices)

Directions:

1. Sift together the flour, baking powder, baking soda, and the spices.
2. Beat the oil, sugars, until light and fluffy
3. Add eggs, milk, and pumpkin puree to the oil and sugar mixture.
4. Combine the wet ingredients with the dry.
5. Add pumpkin batter to a cupcake tin. Bake in a preheated oven at 375 for 25 minutes.
6. Combine the frosting ingredients and mix together until fluffy.
7. Frost the cream cheese icing to the cooled cupcakes.

Tips and Tricks
A tub of cream cheese frosting with a tsp of pumpkin pie spices whipped into it works as a great time saver for the frosting .

Variations

Blackberry Cobbler

Inspiration: Betty Crocker
Prep time: 30 min
Cook time: 1 hour
Makes: 8x8 pan

Description: Wild blackberries are plentiful in the northwest right now. I like to make smoothies with the ones the kids bring in. When I have enough to make a whole cobbler I go to this recipe. It's classic, easy, and most importantly tasty!

Ingredients

2 ½ cups fresh

1 cup sugar
1 cup flour
2 tsp baking powder
½ tsp salt
1 cup milk
½ cup butter, melted
Whipped cream or ice cream, if desired

Directions:

1.  In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375.

2   In separate, large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. 

3. Spread in un-greased 8-inch square pan. Spoon blackberry mixture OVER batter.

4. Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Tips and Tricks

Yes.... the blackberry mixture goes over the batter.  It sounds different but it works great!
You can use frozen blackberries but they need to be thawed and drained.

Cheesecake Cups

Inspiration: skinnytaste

Prep time: 20 minutes
Cook time: 25 minutes

Makes: 12 individual servings

Description: these are very deceptive. They look like desserts, but if you notice the ingredients they can pass for breakfast! My husband didn't like the vanilla wafer in the bottom, so I started making them without. This are great if your watching your waistline.

Ingredients

12 vanilla wafers (optional)

8 oz 1/3 less fat cream cheese, softened

1/4 cup sugar

1 tsp vanilla

6 oz vanilla Greek yogurt

2 large egg whites

3 Tbsp lemon juice

1 Tbsp lemon zest

3 Tbsp orange juice

1 Tbsp orange zest

1 Tbsp all purpose flour

1 pint of raspberries

Directions

1. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
2. Gently beat cream cheese, sugar, and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, orange and lemon juice, orange and lemon zest, and then flour.

3. Pour into cupcake liners filling halfway. Using a spoon, scoop a spoon of berries and gently fold the berries into the middle of the cheesecake cup. Swirl it around a little.

4. Bake at 350 for 25 minutes.

5. Cheesecakes should be cooled and  refrigerated for 2 hours before eaten. When ready to serve, spoon a scoop of berries on top of the little morsels of goodness. Enjoy!

Tips and Tricks
You can use any type of berries.  Those berries in season are exceptionally tasty.

Melon-Berry Popsicles

Inspiration: Everyday foods

Prep time: less than 30

freezing time: 2-3 hours

Makes: 6-8 Popsicle

Description: These are fun to make with the kids. They can easily be converted to sugar free. I like the layering effect. When berries are in season play with the different flavors and create some fun shapes. Red White and Blue comes to mind!

Ingredients

1 cup fresh raspberries

2/3 cup sugar
1/2 cup low-fat plain Greek yogurt
1/2 cantaloupe, peeled, seeded and cut into large pieces (about 2 cups)

Directions:
1. Blend raspberries and 1/3 cup sugar until smooth.
2. Pour through a fine-mesh sieve into a 2-cup measuring cup, pressing on solids. Discard solids.
3. Whisk in 2 Tablespoons yogurt to the berries.
4. Blend cantaloupe with remaining 1/3 cup sugar.
5. Pour through a fine-mesh sieve into another measuring cup, pressing on solids. Discard solids.
6. Whisk in 6 Tablespoons yogurt.
7. Fix 6-8 Popsicle molds halfway with raspberry mixture, then top with cantaloupe mixture.
8. Insert Popsicle sticks and freeze until solid.

Tips and Tricks
A sugar substitute works great for this recipe.
Play with different berries and different layers.

Sorbets

Inspiration: Cuisinart
Prep time: less than 30
"Cook" time: 3-24 hours
Makes: about 10 1/2 cup servings

Tips and Tricks
Use any sugar substitute for sugar free sorbet (I prefer Truvia).

Watermelon
5 cups watermelon chunks, seeded
6-8 Tbsp sugar
2 tsp lime juice

1. In a blender combine watermelon chunks, sugar, and lime juice.
2. Pour into a refrigerator safe container and chill 2-3 hours.

3. Follow your ice cream maker manufacturer's directions.

Pineapple
1 small pineapple, peeled and cored

2 tablespoons fresh lemon juice

1 cup plus 2 tablespoons sugar

1. In a blender, blend pineapple until smooth.

2. Add sugar and lemon juice, cover and blend.

3. Transfer to fridge safe container and chill 2-3 hours.

4. Follow your ice cream maker manufacturer's directions.

Tips and Tricks
You can use 2 large cans of pineapple chunks.

Lime
1 cup sugar

1 cup key lime preserves

1 lemon, zested and juiced

1 lime, zested and juiced

4 cups lime flavored club soda or seltzer

Kosher salt

1. Combine sugar, preserves, and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted.

2. Add citrus juice and zest. Stir in the remaining soda,

3. Move to a refrigerator safe container and chill 2-3 hours.

4. Follow your ice cream maker manufacturer's directions.

Lemon

1 lemon's peel, finely diced

1 cup water

1/2 cup sugar

1/2 cup lemon juice

1/2 cup carbonated mineral water

6 strips of lemon zest, for garnish

1. In a sauce pan, stir together the diced lemon peel, 1 cup of water, and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from heat and let cool.

2. In a bowl, stir together the lemon syrup with peel, lemon juice and mineral water.

3. Transfer to fridge safe container and chill 2-3 hours.

4. Follow your ice cream maker manufacturer's directions.

Berry

2 cups of water

1 1/2 cups sugar

pinch of table salt

4 cups of berries (raspberries, strawberries, etc)

1. Prepare a simple syrup with the water and sugar by combining both in a medium saucepan set over medium low heat. Cook mixture until the sugar is fully dissolved.

2. Add the salt and fruit to the simple syrup.
3. Using a blender, blend the mixture until smooth.
4. Strain the mixture through a fine mesh strainer to remove any seeds the fruit may have.
5. Transfer to fridge safe container and chill 2-3 hours
6. Follow your ice cream maker manufacturer's directions.

Mango Lemon
3 cups peeled and chopped mangoes

1/2 cup cold water

1 cup sugar

2 tablespoons lemon juice

1. In a blender, combine mangoes and water, cover and blend until smooth.

2. Add sugar and lemon juice, cover and blend.

3. Transfer to fridge safe container and chill 2-3 hours.

4. Follow your ice cream makers manufacturers directions.

Tips and Tricks
Ensure you use ripe mangoes or the sorbet will taste "green."

Frozen Lemon Souffle

Inspiration: Everyday food magazinePrep time:
Cook time: 1 hour + freezing
Makes: 4 servings
Description:


Ingredients
1 cup sugar
1 Tbsp grated lemon
+ 3/4 cup of lemon juice (about 3 lemons)
8 large eggs, whites and yolks separated
1/4 tsp salt
2/3 cup heavy cream
1 cup of fresh berries
confectioner's sugar for dusting

1. Wrap the outside of 4x 6oz ramekin with parchment paper, extend the parchment about 3 inches above the rim. Secure with tape.
2. In a medium sauce pan, whisk together granulated sugar, lemon zest, lemon juice, yolks, and salt over medium-high heat.
3. Whisk constantly, until the mixture is thick enough to coat the back of a spoon and small bubbles are forming around the edge of the pan (about 5 min).
4. Remove from heat and keep whisking.
5. Pour mixture through a fine-mesh sieve into a bowl. Press on the lemon curd with a spatula to push through as much of the curd as you can.
6. Place plastic wrap directly against the surface of curd. Refrigerate until cool, at least 30 minutes up to 12 hours.
7. In a mixer, beat egg whites on high until stiff peaks form. Gently fold egg whites into the cooled lemon curd.
8. Using the same mixer bowl, beat cream on high until stiff peaks form. Fold the whip cream into the lemon curd mixture.
9. Pour into the prepared mold, lemon curd should come above the ramekin and look like a "souffle." That is why the parchment paper is there.  Freeze until firm. 6-12 hours.
10. To serve, remove the parchment paper, top with berries and dust with confectioners sugar.

Tips and Tricks
Ensure the plastic wrap is against the surface of the curd or you will get a film on the top that you don't want.
This is an excellent dessert on a hot day.
I love to make things ahead of time and when everyone is ready for dessert, whip it out!

Variations

Teri's Lemon Meringue Pie

Inspiration: Teri B
Prep time:
Cook time: about 45 minutes
Makes: 8 slices of heaven

Description: My mother in law is well known for her cookies and pies. My particular favorite is her lemon meringue. She claims it is just an old recipe from the back of a box....but then adds extra lemon and zest to make it puckeringly good!

                        

This particular pie had an unfortunate accident coming out of the oven....so imagine the tips a gorgeous golden brown....it still tasted fantastic :)

Ingredients
Favorite crust recipe cooked and cooling
1/2 cup of fresh lemon juice
Lemon zest from the juiced lemons ( the more the better)
1 1/2 cups of sugar separated
1/2 cup of corn starch
1 3/4 cups of cold water
3 eggs separated
1/2 tsp cream of tartar

FILLING:
1. Mix the corn starch, 1 cup of sugar, and the water over medium heat.
2. Combine 1/4 cup of sugar with the egg yolks.
3. When the sugar and corn starch is thick, temper a small amount into the sugar and yolks.
4. Slowly incorporate the sugar and yolks into the cornstarch mixture and stir well. Take your time...you don't want scrambled eggs.
5. When incorporated, take the mixture off the heat.
6. Pour in lemon juice and zest, and mix with whisk.
7. Pour into already cooked crust.

MERINGUE
1. In your mixer, whip egg whites until they have soft peaks.
2. Add in 1/4 cup of sugar and cream of tartar and mix until peaks are stiff (put the bowl over your head upside down and they shouldn't move, if they do...they aren't stiff enough).

3. Add the meringue to the pie, cover all the edges. create stiff peaks all over the pie.
4. Bake at 375 degrees for 5-10 minutes. The tips should be golden brown.

Tips and Tricks
Have the eggs at room temp.
Make sure your mixer is super clean, the meringue won't work if it's greasy.
Don't make the meringue ahead of time.
Seal the edges of pie with the meringue otherwise the filling will seep out.

Poached Strawberries

Inspiration: Take home chef
Prep time: 2 hours
Cook time: about 30

Makes: 4 servings

Description: This is a really fun dish for a dinner party. It is very refreshing in the summer. I of course like it with Mt. Hood strawberries, but will miss out on that when we move away from the northwest. This takes little cook time and the poaching does all the work for you!

Ingredients
2 1/4 cups champagne
1/4 cup plus 3 Tbsp
1 pound fresh strawberries, rinsed, patted dry, trimmed
4 oz crème fraîche
4 oz mascarpone cheese

1. Combine the champagne and 1/4 cup of sugar in a medium saucepan.  Bring the champagne to a boil over medium-high heat. 
2. Place the strawberries in a medium bowl.
3. Once the champagne has come to a boil, pour it over the strawberries ensuring the strawberries are covered completely. 
4. Allow the champagne to cool, then cover with plastic wrap and refrigerate for at least 2 hours.  The strawberries will keep up to 2 days in the refrigerator.
5. In a small bowl, whisk the crème fraîche, mascarpone and remaining 3 tablespoons of sugar to blend. 
6. Serve strawberries and a hearty dollop of creme fraiche mixture in martini glasses.

Lemon Ricotta Fritters

Inspiration: Beginning cooking series
Prep time: 15 minutes
Cook time: 3-5 minutes
Makes: 3 dozen fritters

Description: fried dough = endless possibilities. These ones were made specifically to go with lemon curd. But there is endless combination's you could use. I like the ricotta added. it gives the fritter a light airiness.

Ingredients
4-6 cups vegetable oil
3/4 cup flour
2 tsp baking powder
1 tsp lemon zest
1 cup whole milk ricotta
2 large eggs, lightly beaten
2 Tbsp granulated sugar
1 1/2 tsp vanilla

1. Heat 1 1/2 inches of oil in saucepan until 370 degrees.
2. Whisk together dry ingredients.
3. Whisk together wet ingredients.
4. Combine wet ingredients into dry ingredients.
5. Gently drop in level Tbsp of batter and fry.
6. Turn occasionally. about 3 minutes. Fritters should be a deep golden.
7. Set on paper towel and let drain.

Tips and Tricks
Ridiculously awesome with lemon curd, like mind blowing awesome....

Variations:
replace lemon with apples, fall spices, or banana.

Lemon Curd

Inspiration: Beginning cooking series
Prep time: 5 minutes
Cook time: 20 minutes
Makes: 1 pint

Description: In cooking class we of course get to eat the food we are learning how to cook. Another classmate of mine announced this was the best thing he ever ate. Beware It is ADDICTING.

Ingredients
5 egg yolks
1 cup of sugar
4 lemons, zested
1/3 cup lemon juice
1 stick of butter, cut into pieces and chilled

1. Add enough water to a medium saucepan to come about 1 inch up the side. Bring to a simmer over medium/high heat.
2. Combine egg yolks and sugar in a medium size metal bowl and whisk until smooth about one minute.
3. Add juice and zest to egg mixture and whisk smooth.
4. Once water reaches a simmer, reduce heat to low and place bowl on top of sauce pan.
5. Whisk until thickened, about 8 minutes or until mixture coats the back of a spoon.
6. Remove from heat and stir in butter a piece at a time, allow each addition to melt before adding the next.
7. Put in desired container. Cover by laying a layer of plastic wrap directly on the surface of the lemon curd to avoid forming a skin on the top of the curd.

Tips and Tricks
Good with buttery cookies, fritters, in a neapolitan, strait out of the fridge etc.

Variations
 put them in little filo cups from the grocery store, pop-able!

Ice Cream

Inspiration: Cuisinart recipe book

Prep time: 20 minutes
"Cook" time: 20 minutes
Rest time: 1-2 hours or overnight
Makes: 6 1/2 cup servings

Description:

Ice Cream Tips and Tricks
When using vanilla extract, use the best that you can find.  It has a big impact on the final flavor.
If you want a lower calorie ice cream you can substitute 2% milk in place of whole milk and half and half in place of heavy cream. However, the flavor may be less rich and robust.

Ingredients
Peanut Butter Chunk
1 cup smooth peanut butter- not natural
2/3 cup regular sugar
1 cup of whole milk
2 cups of heavy cream
1 tsp vanilla extract
1 cup chopped Reese's peanut butter cups chopped up. (about 15 mini cups)

Peanut Butter Chunk Tips and Tricks
Use the name brand, I tried generic and it left a film on my tongue.

Strawberry
1 1/2 cups fresh strawberries hulled 
3/4 cup whole milk
2/3 granulated sugar
pinch of salt
1 1/2 cups of heavy cream
1 1/2 tsp pure vanilla extract

Strawberry Tips and Tricks
Add the strawberries when you mix together the mixture. You will get a more robust strawberry flavor if you marinate over night. So good!
Freeze strawberries during the summer, when they are in season for year round goodness.

Mexican Style Chocolate
2 cups of whole milk
1 1/2 cups of cream
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1-2 pinches of cayenne
pinch of salt
2/3 cups granulated sugar divided.
5 large egg yolks
6 oz bittersweet chocolate, roughly chopped

Vanilla
1 cup of whole milk
3/4 cup granulated sugar
pinch of salt
2 cups of heavy cream
1 Tbsp vanilla extract


Oreo
1 cup of whole milk
3/4 cup granulated sugar
pinch of salt
2 cups of heavy cream
1 Tbsp vanilla extract
8-10 crushed up oreo's (regular,mint, any kind you like)

Tips and Tricks
Mint oreos make an amazing ice cream.  So good!

Avocado
3 small to medium ripe avocados

1 Tbsp freshly squeezed lemon juice

1 1/2 cups whole milk

1/2 cup sugar

1 cup heavy cream

Avocado Tips and Tricks

Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Then follow the rest of the directions below.

Directions:
1. Using a whisk, combine milk, sugar, cream, vanilla.
2. If recipe calls for additional ingredients add them next. (P.butter, fruit, etc)
4. Cover and refrigerate 1-2 hours or overnight.

After Refrigerating:
1. Turn on the ice cream mixer.
2. Pour mixture into freezer bowl and let mix for 15-20 minutes.
3. Five minutes before mixing is complete add candy or any other chunky items through the top and let mix completely.
4. It will take about 20-30 minutes total for the ice cream to freeze.
5. Mixture will be soft and creamy. If you want a firmer ice cream put it in an airtight container and put in the freezer for about 2 hours.

Chocolate Chip Cookies

Inspiration: Eric Wolitzky
Prep time: 15 minutes
Cook time: 15 minutes
Makes: around 50 cookies

Description: Hands down best chocolate chip recipe. They make so much I put the balls in the freezer and as the mood strikes we take them out, thaw them, then bake them. Yummy.

Ingredients
340 grams butter
200 grams sugar
400 grams brown sugar
21 oz flour
1 Tbsp baking soda
1 Tbsp salt
2 eggs
2 yolks
21 oz chocolate chips

1. Melt butter on stove, cool slightly.
2. Using a paddle attachment, mix the sugars with the melted butter.
3. Whisk together the dry ingredients.
4. Add the eggs slowly.
5. Add flour, mix, add chips.
6. Bake at 325 for 15 minutes.

Tips and Tricks
It is very important to weigh some of the ingredients to avoid changing the flavor dramatically.
Dough freezes very well and reheats beautifully.

Cranberry Casserole

Inspiration: Liz B
Prep time:
Cook time: 1 hour
Makes: 8+ servings

Description:



                                                        

Ingredients
3 c apples cut up
2 c fresh cranberries
1 can pineapple tidbits drained
1 c pecans
3/4 c brown sugar
3/4 c sugar
1/3 c flour
1/4 c oatmeal
1 stick melted butter

1. Put apples, cranberries, pineapple, and nuts in bottom of casserole dish and mix.
2. Mix dry ingredients together, sprinkle over fruit and pour melted butter over top of casserole.
3. Bake 30-45 minutes at 350 degrees.

Tips and Tricks
This is good as a side dish or over vanilla ice cream.

Variations

Microwave Caramel Popcorn

Inspiration: can't remember where it's from, got it in 2001
Prep time: 5 minutes
Cook time:15 minutes
Makes: 2 bags of popped pop corn

Description: Homemade Carmel corn so easy the kids can do most of the work. We have made this for years and haven't changed it. The only trick is to stir and shake VERY WELL. It cools in.....about 3 minutes. Just enough time to turn around and it's gone. We don't make it with nuts since a few ornery family members don't like them. but would be yummy with them.

Ingredients
2 bags of microwave pop corn (plain is best)
1 tsp vanilla
1/2 c butter
1 c peanuts (optional)
1 c brown sugar
1/4 c corn syrup
1/2 tsp baking soda
Pam or cooking spray
Large brown paper bag

1. Spray paper bag generously with Pam. Pop the popcorn and put the popcorn into the sprayed bag.

2. In a saucepan combine sugar, butter, and corn syrup. Cook for about 2 minutes or until mixture bubbles. Boil for 3 more minutes stirring constantly. Do not cook the mixture any longer or it can get a bitter burnt sugar taste.  Remove from heat and add baking soda and vanilla.

3. Pour caramel mixture over popcorn. Roll top of bag closed and microwave for 1 minute. Take bag out and shake well.
4. Microwave again for 30 seconds, shake well, microwave another 30 seconds. SHAKE WELL. Stirring with a long handled spoon each time will ensure each morsel of goodness is coated; watch out because you can burn yourself easily.
5. Pour over wax/foil paper and spread evenly into one layer. The caramel corn will be cool and dry within 5 minutes.

Tips and Tricks
Better make a double batch because this goes fast!
The caramel corn makes quick and cheap gifts for the holidays just buy Christmas Tupperware or Halloween bags to complete the look.

Jello Key Lime Pie

Inspiration: Keebler
Prep time: 30 minutes
Makes: 8 servings

Description: This one is quick, easy, tart, and tasty. It can easily be converted to sugar free. I have a couple diabetics in my family and they love this one.

Ingredients:
1/4 c water
1 package lime gelatin
2 container lime yogurt
1 tub cool whip
Zest of 1 lime
1 graham cracker pie crust

Directions:
1. Heat the water and make jello according to package directions.
2. Whisk together gelatin mixture, yogurt, zest, and cool whip with the jello.
3. Store in fridge and the pie will be ready in an hour.

Variations

You can easily make this sugar free or low fat by substituting sugar free, low fat or no sugar varieties of yogurt and cool whip.



Cheesecake

Inspiration: Barefoot Contessa
Prep time: 30 minutes
Cook time: 2 hours, and needs to rest 3 hours
Makes: 15 servings

Description: Is there anything better than cheesecake? Not in my book. This is a labor of love. A classic. One that is not to be skimped on. You could say I'm a purist when it comes to cheesecake.

Ingredients:
spring form pan
mixer

Crust:
1/2 cup graham cracker crumbs (10 crackers)
1 Tbsp sugar
6 Tbsp (3/4 stick) melted butter

Filling:
2 1/2 lbs cream cheese
1 1/2 cup sugar
5 eggs at room temp
2 yolks at room temp
1/4 cup sour cream (or creme fraiche)
1 Tbsp lemon zest (2 lemons)
1 1/2 tsp vanilla extract

Topping:
1 cup raspberry jelly
3 half pints of fresh raspberries

1. Combine crumbs, sugar, and melted butter until moist. Pour in spring form pan. press bottom and  push up sides about 1 inch. Bake for 8 min at 350 degrees and let cool.
2. Mix the cheese and sugar in mixer until light and fluffy on high. Add eggs and yolks two at a time on medium. Add sour cream, zest, and vanilla on low. Mix well and pour into cooled crust.
3. Put the cake on the cookie sheet and bake at 450 degrees for 15 min. Turn the temp to 225 degrees and bake for 1 hour and 15 min. 
4. Turn oven off and open door wide.  Allow cake to sit in oven for 30 min.  Take out and let cake sit at room temp for 2-3 hours.
5. Mix topping and pour over top of cooled cake.

Tips and Tricks
I was lucky enough to have some homemade jelly and it had some tremendous flavor.
Use a hot knife around the outside edge to remove the cheesecake from the spring form pan.
Variations
Strawberries are another classic choice.

Pumpkin Roll

Inspiration: Beginning cooking series
Prep time: 20 minutes
Cook time: 15 minutes
Makes: 8 servings

Description:  This is a complicated recipe, but totally worth it! I learned a lot of tricks to making this from my cooking class. The presentation and the taste is amazing. I like this especially for thanksgiving or fall.

Cake:
3/4 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
3 eggs room temp
1 c sugar
3/4 c canned pumpkin
1/4 c confectioners sugar +

Filling:
12 oz marscapone cheese
1 1/4 cup sifted confectioners sugar
2 Tbsp cream
1/4 cup of  lemon zest
pinch of salt

1. Stir together dry cake ingredients.
2. Put eggs and sugar in mixer and beat until yellow and thickened.
3. Add pumpkin and slowly add dry ingredients until just incorporated.
4. Generously spray cookie sheet with pam, put bakers sheet on and spray that.
5. Add batter to greased cookie sheet bake at 375 degrees for 10-12 min.
6. As the cake is cooking, lay out a thin dish towel and sift entire towel with confectioners sugar.
7. Remove cake from oven, loosen around the edges, and invert the cake onto the towel.
8. Peel away the bakers sheet and roll the warm cake and towel into a log. Let cool completely.
9. Beat marscapone, sugar, and cream until fluffy, add aromatic as desired.
10. Unroll the cooled cake and spread the filling evenly over cake.
11. Reroll the cake and transfer to a plate.
12. Trim and eat the edges. Dust the cake with confectioners sugar.

Tips and Tricks
When you reroll the cake, use the towel you dusted with confectioners sugar as a guide to roll the cake squarely.

Variations
 You can use any aromatic you want like orange zest, crystallized ginger or a mix of lemon, orange, and ginger.