If I have to cook...

2 cups pretzels (broken into pieces) 1/2 cup Butter or margarine, melted 1 large box (6 oz) raspberry Jell-o 1 cup Sugar 2 - 3 cups frozen raspberries (you can also use fresh) 1 (8 oz) container Cool Whip whipped topping 3 Tablespoons Sugar 2 cups boiling water 1 (8 oz) package cream cheese First Layer - combine broken pretzels, butter and sugar.  Press in  9 x 13 pan and bake at 350 degrees for 7 minutes.  Cool completely. Second Layer -  Beat 1 cup sugar and cream cheese until smooth.  Fold in Cool Whip.  Spread over pretzel layer. Third Layer - Mix Jello and boiling water.  Add frozen raspberries.  Cool and set slightly.  Pour over cream cheese layer.  Refrigerate until firm.

2 packages yeast 2 cups warm water (110-115 F) 1/3 cup sugar 1/3 cup shortening (butter, margarine or vegetable shortening) 2 1/2 teaspoons salt 2/3 cup nonfat dry ilk 5 to 6 cups flour 1 egg In the large bowl of an electric mixer, combine yeast and water.  Let stand 5 minutes.  Add sugar shortening, salt, dry milk, 2 cups flour, and egg.  Beat together until very smooth.  Add 2 more cups flour, one at a time, and beat until smooth.   Add about one more cup flour, 1/2 cup at a time (in your mixer if it will take it, or by hand), until it is well mixed in.  Turn dough onto a lightly floured board and knead until it is smooth and satiny.  Gather dough into a ball.  Scrape bowl clean and grease it with shortening.  Return dough to bowl and grease surface lightly.  Let rise away from drafts in a warm (not hot) place until about triple in bulk.  (In a cool oven with a pan of hot water on a rack under it is a good p...

12 ounces linguine pasta 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Parmesan cheese for garnish Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

1/2 to 1 Tbsp red curry paste 1 can coconut milk 1/4 C fresh basil 1/4C bamboo shoots 3 Tbsp fish sauce 2 Tbsp brown sugar 1/3 C chicken stock 2 C veggies/meat Combine curry paste, coconut milk, fish sauce, brown sugar and chicken stock in saucepan, simmer 5 min. Add veggies and or meat in order of what will take longest to cook. Simmer until done. Serve over rice.

1 C Butter 1 C light brown sugar 1 C sugar 1 C pb Cream together the above ingredients and then add: 2 eggs 1 tsp vanilla Sift together dry ingredients and add to creamed mixture: 2 1/2 C flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder Add 1-2 C chocolate chips. Bake at 350F for 9 minutes.

1 C Flour 1 1/2 C milk 2 eggs 1 Tbsp canola oil

1 C butter 2 C light brown sugar 1/2 C Karo syrup 1 tsp salt 1/2 tsp soda 1 tsp vanilla 6 quarts pooped corn (=1C kernals) Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Boil without stirring for 4 or 5 minutes. Remove from heat and stir in vanilla and then the soda. Stir well and pour over popped corn. Stir and then pour into 2 large shallow baking pans (9x13). Bake in pre-heated 250 F oven for 1 hour - stirring the popcorn every 15 minutes. Remove from oven then pour into large bowl and cool. Stir occasionally while cooling. Add peanuts / m&ms if desired. Store in tightly covered containers.

Sift together 1 C cornmeal, 1 C flour, 1/2 tsp salt, 1/2 tsp baking soda, 1 tsp baking powder, 1/4 C sugar. Different bowl: 1 egg beaten, 1 C sour milk (1 C milk + 1 Tbsp lemon juice - let sit for 5 min) or buttermilk, 2 Tbsp melted butter. Pour liquid all at once into dry ingredients. Blend with not more than 25 strokes of the spoon - the mixture will not be smooth. Pour into greased 8x8 baking dish. Bake at 400 F for 20-25 min.

1/2 C Crisco or Trex 1 C sugar 3 mashed bananas 1 Tbsp milk 1 tsp vanilla 2 eggs 1 tsp soda dissolved in... 1 Tbsp warm water 2 C flour 1/2 C nuts if desired Cream together Crisco and sugar. Add mashed bananas then other wet ingredients. Then add flour. Bake at 350 F for 1 hour.

Maple butter:  1 cup real maple syrup (grade B is best) 2 sticks cold, unsalted butter, cut into cubes Heat the syrup over medium heat.  Add the cold butter to the warm syrup by whisking in a few cubes at a time until the sauce is smooth and all of the butter is incorporated Turn off the flame and keep the sauce in a warm place until ready to serve. It will keep for at least two  months in the refrigerator. Never boil the syrup.  ( Clinton   Street  Baking Co)

30-Second Chocolate Turtle Cookie Sundaes YIELD:  MAKES ABOUT 8 COOKIES The size of these cookies is completely dependent on how big you make them in the waffle iron. I got about 8 - they were the perfect size for a scoop of ice cream. INGREDIENTS 1/2 cup (8 tablespoons) butter, melted 3/4 cup granulated sugar 2 eggs, lightly beaten 1 teaspoon vanilla 6 tablespoons cocoa 1 cup all-purpose flour DIRECTIONS Heat a waffle iron (Belgian or regular). In a medium bowl, whisk together the butter, sugar, eggs and vanilla until smooth. Stir in cocoa and flour until just combined. One at a time, drop a large spoonful of batter onto the hot waffle iron and cook for 30-60 seconds, just until the cookie is baked through and can be removed carefully by gently lifting one edge. Don't overbake or the cookies will be dry! Serve warm with a scoop of ice cream and caramel sauce or serve at room temperature with whipped cream and berries - really, the possibilities ar...

Serves 4 You'll need: For the slaw: 1/2 head of cabbage, sliced  2 carrots, grated 2 tbsp. chopped parsley 2 tbsp. lemon juice  2 tbsp. creme fraiche 2 tbsp. olive oil  Salt For the fish 1 lb. tilapia, sliced 1 egg, whisked 1 cup panko 1 tsp. paprika 1/2 tsp. thyme 1/2 tsp. oregano Pinch of cayenne pepper 1/2 tsp. kosher salt 1 tbsp. canola oil 8 tortillas 1 lime What to do: Since coleslaw tastes best when it’s had time to marinate, start it first. If you’re a planner, you can even do this the night before. Place sliced cabbage, grated carrots and chopped parsley in a large bowl. Next combine lemon juice, creme fraiche and olive oil for the dressing. Generously salt the cabbage mixture, pour in the dressing and toss everything together. Cover with plastic wrap and refrigerate for 30 minutes or overnight. For the fish tacos, preheat oven to 425F. Next, rinse the tilapia fillets and dry them with paper towels. Slice them into 2" long pieces and place them onto a plate. Pour...

Sweet Pork 2 1/2 lb pork roast 1- 12oz can Dr Pepper (not diet) 3/4 c brown sugar 3/4 c white sugar 3 oz red salsa 2 cloves garlic 1/2 tsp cumin 1/2 tsp salt 1/2 tsp pepper 1/4 tsp chili powder Put your pork roast in a crock pot. In a blender, combine the rest of the ingredients until smooth. Pour over pork roast and cook on low for 8hrs or on high for 5 hrs. Shred pork and coat in juices. Let heat through. Serve! Black Beans 2 Cans Black Beans, drained and rinsed 1/2 tablespoons olive oil 2/3 cup diced onion 2-3 garlic cloves, pressed or finely minced 2/3 cups chicken broth 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 lime In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil...

Prep: 15 min Bake: 13 min Oven: 400F Chill: 45 min Makes: 6 servings 1 3/4 C semisweet chocolate pieces (10 1/2 oz) 2 Tbsp whipping cream 3/4 C butter 3 eggs 3 egg yolks 1/3 C granulated sugar 1 1/2 tsp vanilla 1/3 C all-purpose flour 3 Tbsp unsweetened cocoa powder Powdered sugar (optional) Raspberries (optional 1. For filling, in a small heavy saucepan combine 3/4 C of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover, chill about 45 min or until firm. 2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 C chocolate pieces and the butter over low heat until melted. Remove from heat; cool. 3. Form filling into 6 equal size balls; set aside. Lightly grease and flour six 3/4C  souffle dishes or six 6-oz custard cups. Place dishes or cups in baking pan; set aside. 4. In a mixing bowl beat eggs, egg yolks, granulated sugar and vanilla with an electri...

CHICKEN TOSTADA SALAD makes 4 recipe slightly adapted from  Everyday Food  4 corn tortillas 3 teaspoons extra-virgin olive oil 3/4 cup grated Monterey Jack cheese (2 ounces) 1/2 small red onion, diced small 1 1/2 teaspoons chili powder 2 garlic cloves, minced breast meat from 1 rotisserie chicken, torn into bite-size pieces coarse salt and ground pepper 1 tablespoon plus 1 teaspoon fresh lime juice 1/2 head romaine lettuce (6 ounces), shredded 1 tomato, seeded and chopped 1 avocado, halved, pitted, peeled, and diced small Fresh cilantro, for serving sour cream, for serving hot sauce, for serving Preheat oven to 400. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside. In a large skillet, heat 1 teaspoon oil over medium-high. Add half the r...

1 C pancake flour 1/3 C sugar 1 egg 1/3 C milk 1/4 C melted butter Mix all together adding butter last Sprinkle with topping Topping: 1/4 C light brown sugar 1/4 Tbsp cinnamon 1/4 C flour 2 Tbsp soft butter ***x2 topping for 8x8 pan; x4 topping for 9x12 Bake at 375 F for 25-30 min

1 pd penne pasta 1 6 oz jar marinated artichoke hears, drained and chopped 3 roma tomatoes, seeded and chopped 1 C frozen peas, thawed 1 small bunch asparagus, blanched until tender, cooled and cut into pieces 1 head romaine hearts, sliced lengthwise then cut into strips crosswise 1 C pine nuts, toasted 3 green onions, sliced 1 C grated fresh parmesan cheese, plus 1/4 C for garnish Dressing: 1/2 C balsamic vinegar 3 cloves garlic, peeled and halved 1 tsp brown sugar 1 1/2 tsp salt 1/2 tsp pepper 1 1/4 C canola oil Place dressing ingredients, reserving oil, in a blender and mix until garlic is completely incorporated. Add oil and blend on low just until dressing comes together (too long or too high of speed and it will emulsify and become thick). Cook pasta in salted water according to package directions, then rinse under cold water and drain. Toss with a small amount of dressing to keep from sticking and chill. Toss chilled pasta with remaining salad ingredien...

1 pd pasta 1 15 oz can black beans, rinsed and drained 1 15 oz can sweet corn, drained 1 C crumbled feta cheese 1 10 oz package fresh pico, drained 1 C chopped cilantro 1 C diced red pepper 1 C grated carrots 1 C diced cucumber, peeled and seeded 2 ripe avocados, diced 1 lime, halved 1/2 12 oz bottle Brianna's Chipotle Cheddar dressing Cook pasta in slated water, according to package directions. Drain and run under cold water. Set aside. Toss together beans, corn, feta and remaining salad ingredients. Squeeze 1/2 lime over the top and cut remaining 1/2 lime into wedges for serving. Add cooled pasta and toss with enough dressing to coat. Chill until ready to serve. Before serving, toss with more dressing, as desired. Serve with lime wedges. (Also great with fresh corn charred on the grill and sliced off the cob).

2/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder veg cooking spray 2 ounces unsweetened chocolate 4 ounces bittersweet or semisweet chocolate 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter 1 1/4 cups sugar 2 teaspoons vanilla extract 3 large eggs Adjust oven rack to lower-middle position and preheat oven to 325 degrees. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated.  Pour...

Makes 18 5-inch cookies 2 cups minus 2 tablespoons cake flour 1 2/3 cups bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 2 1/2 sticks unsalted butter 1 1/4 cups light brown sugar 1 cup plus 2 tablespoons granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 1 1/4 pounds bittersweet chocolate disks or chunks Sea salt Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a ...

Prep Time:   20 minutes Cook Time:  30 minutes Yield:  6 - 8 servings Ingredients 1 1/2 cups cooked quinoa 1 Tbsp olive oil 1 medium yellow onion, diced 3 cloves garlic, finely minced 1 1/4 cups vegetable broth or chicken broth 1 (14.5) oz can diced tomatoes with green chilis, undrained 1 1/2 tsp chili powder 1 tsp ground cumin 1/2 tsp paprika 1/4 - 1/2 tsp cayenne pepper 1/4 tsp ground coriander Salt and freshly ground black pepper, to taste 1 1/2 cups frozen corn 2 (15 oz) cans black beans, drained and rinsed juice of 1 lime 1/2 cup cilantro, chopped Serve with: corn or wheat tortillas chopped lettuce Monterey Jack, cheddar or cottage cheese diced avocados diced tomatoes hot sauce Directions Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, c...

Ingredients: 1/2 c. chicken broth 3 Tbsp. creamy peanut butter 1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot) 1 1/2 Tbsp. honey 3 Tbsp. soy sauce 1 1/2 Tbsp. fresh minced ginger 2-3 cloves garlic, pressed or minced 8 oz. Udon or linguine noodles Chopped green onions (I didn't love it with these added in) Chopped cilantro 2 limes, cut into quarters Chopped peanuts Instructions: Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine. *If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in som...

Ingredients 8 soft taco size flour tortillas  2 cups shredded Monterrey jack cheese, divided 2 cups shredded cooked chicken 3 tablespoons butter 3 tablespoons flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chiles Chopped, fresh cilantro for garnish  Directions Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside.  Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas.  Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas.  Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprink...

Ingredients: Unsalted butter, room temperature, for pans 3 cups all-purpose flour, plus more for pans 3 cups granulated sugar 1 1/2 cups unsweetened Dutch-process cocoa powder 1 tablepoon baking soda 1 1/2 teaspoons baking powder Coarse salt 4 large eggs 1 1/2 cups low-fat buttermilk 1/2 cup plus 2 tablespoons safflower oil 2 teaspoons pure vanilla extract Directions Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn ou...