Ingredient Substitiutions

Ingredients:
A. 1 cup cake flour
B. 1 cup self-rising flour
C. 1 cup buttermilk
D. 1 large egg
E. 1 tablespoon cornstarch
F. 1 cup corn syrup
G. 1 ounce unsweetened baking chocolate
H. 1 2/3 ounce semisweet chocolate
I. 1 teaspoon dry mustard
J. 1 clove garlic
K. 1 tablespoon chopped fresh herb
Substitutions:
a.1 cup-2 tablespoons.(7/8 cup) all purpose flour
b.1 cup all purpose flour+ 1 teaspoon baking powder+ 1/2 teaspoon salt
c. 1 tablespoon lemon juice or vinegar + enough milk to equal 1 cup(stir& allow mixture to stand several minutes before using)
d. 2 egg whites
e. 2 tablespoon all purpose flour
f. 1 1/4 cup sugar + 1/4 cup liquid used in recipe
g. 3 tablespoon unsweetened cocoa+ 1 tablespoon butter, margarine, vegetable oil
h. 1 ounce unsweetened chocolate + 4 teaspoon sugar or 1 ounce semisweet chocolate chips+ 1 teaspoon shortening
i. 1 tablespoon prepared mustard
j. 1/8 teaspoon garlic powder
k. 1 teaspoon chopped dried herb

Measuring Equivalents

1. 3 teaspoons=1 tablespoon

2. 2 tablespoons= 1 fluid ounce

3. 6 teaspoons= 1 fluid ounce 

4.  8 fluid ounces= 1 fluid cup

5. 16 tablespoons=1 fluid cup

6. 48 teaspoons= 1 fluid cup

7. 1 pint= 2 cups

8. 2 pints= 1 quart

9. 2 pints= 4 cups

10. 4 cups= 2 pint

11. 1 quart= 2 pints

12. 1 gallon= 16 cups

13. 1 quart= 4 cups

14. 4 quarts= 1 gallon

15. 4 cups=2 pints

16. 1 gallon= 4 quarts

17.  1 gallon= 16 cups

18. 1 gallon= 8 pints 

19. 1 gallon= 4 quarts

Kitchen Checklist

1. Put up hair before preparing the food
2. Wash hands completely good with hot soapy water
3. Wash every item before you use them
4. Properly wash foods off before cooking
5. Clean/wash cutting board properly if raw meat has been on there
6. Keep pets and cleaning materials out of the kitchen while you are cooking
7. Do not use the same utensils that you have handled raw meat with
8. Use a food thermometer if you have one
9. Do not defrost on kitchen counter
10. Do not let food marinate at room temperature

Vegetables- Roasted Asaparagus

Prep time:10 minutes, Cook time: 25 minutes, Total time: 35 minutes, Servings: 8 servings
http://www.foodnetwork.com/topics/vegetables/index.html
Ingredients:
2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Directions:
Preheat the oven to 400 degrees
Break off the tough ends of the asparagus, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Sauces/Gravies-Cider Gravy

 Prep time: 20 minutes, Total time: 20 minutes,Servings: 2 1/4 cups

http://www.recipe.com/cider-gravy/

Ingredients:

4 cups- Turkey Giblet Stock,(recipe follows) or reduced-sodium chicken broth, divided
3 tablespoons all purpose flour
1 1/4 cup apple cider
2 tablespoons cider vinegar
1/4 teaspoon salt
Freshly ground pepper, to taste
Directions:
When you remove the turkey from the roasting pan,leave the roasted shallots behind. Skim off any visible fat from the pan juices.
Whisk 1/2 cup Turkey Giblet(chicken broth) and flour in a small bowl until smooth; set aside.
Set the roasting pan over two burners on medium-heat. Add cider and vinegar; bring to a boil and cook, scarping up the browned bits from the pan, until the liquid is reduced by half, 6 to 8 minutes. Add the remaining 3 1/2 cups stock. Increase heat to high, return to boil, whisking often. Boil until the liquid is reduced by about half 8 to 12 minutes
Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup(discard the solids) Season with salt and pepper.
Nutrition:
Per 3- tablespoon servings: 28 calories; 0 g fat( 0 g sat, 0 g mono); 7 mg cholesterol; 5 g carbohydrates; 1 g protein; 0 g fiber; 56 mg sodium; 28 mg potassium
Exchanges: Free Food

Salad-Salad Dressing-Citrus Vinaigrette

Yield: 4 servings 2/3 cup
http://www.redbookmag.com/recipefinder/citrus-vinaigrette-recipe-rbk0711
Ingredients:
1/2 cups orange juice
1/4 cups lime juice
2 tablespoons lemon juice
1 tablespoons white balsamic vinegar
1 red Chile, minced
l large shallot, minced
Chopped mint
1/2 teaspoons grated orange zest
1/2 teaspoons grated lemon zest
1 teaspoons Dijon mustard
Kosher Salt
Black pepper
1/4 cups extra-virgin olive oil
Directions:
In a saucepan,simmer orange juice, lime juice, and lemon juice for 4 minutes or until 1/3 cup remains; pour into a bowl.
Whisk in white balsamic vinegar,a minced red Chile, minced shallot, chopped mint, orange and lemon zests, Dijon mustard, kosher salt, and black pepper
Whisking continuously, slowly add extra-virgin olive oil until emulsified  

Salads-Vegetable Salad-Tomato Salad with cheese

http://vegetablesaladrecipes.net/tomato-salad-with-cheese.html
Ingredients:
200 g. tomato
200 g. cheese(dutch is preferable)
300 g. onion
100 g. mayonnaise
Pepper, salt and greens to taste
 Directions:
Cut the tomatoes and cheese in small cube shapes; Slice the onion.
Mix all the prepared ingredients together, add mayonnaise, salt and pepper to taste
Garnish salad with greens

Salads-Fruit Salad-Brandi Jennings Summer Fruit Salad

Prep time: 10 minutes, Total time: 10 minutes, Yields: 6
http://www.delish.com/recipefinder/brandi-jennings-summer-fruit-salad
Ingredients:
2 cups Cantaloupe, cut into 1/2 inch pieces
2 cups honeydew melon, cut into 1/2 inch pieces
1 cups sliced strawberries
2 bananas, peeled and sliced
5 whole oranges, peeled and cut into 1/2 inch pieces
1/2 cups orange juice
1/4 cups lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions:
Combine fruit in a large serving bowl
In a smaller bowl, whisk orange and lemon juice, vanilla and cinnamon
Pour dressing over fruit and toss to coat evenly
Savor every delicious bite

Salads- Gelatin Salads-Cranberry Pineapple Gelatin Salad

 Prep time: 4 hours and 10 minutes, Servings: 16
http://www.pauladeen.com/recipes/recipe_view/cranberry_pineapple_gelatin_salad/
Ingredients:
1 15-ounce can whole cranberry sauce
1/4 cup finely chopped walnuts
1/2 envelope unflavored gelatin
1 8-ounce can crushed pineapple packet in its own juice
2 3-ounce packages raspberry gelatins
1 cup boiling water
1/2 cup cold water
Topping:
1 8-ounce package of cream cheese
1/4 cup of powdered sugar
2 tablespoons of whipped cream
1/4 cup of walnuts
Directions:

Spray a 4 cup gelatin mold or a 9 inch square pan with vegetable oil cooking spray.  In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin.  Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved.  Stir in 1/2 cup cold water.  Add the pineapple and juice, cranberry sauce, and walnuts.  Stir with a metal spoon until all ingredients are completely incorporated.  Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.

About an hour before serving, invert the mold onto a serving platter and allow to sit at room temp. the salad will release itself and come clean from the mold.

Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl, mix together. Add to center of mold.

Salads-Main Salads- Greek Chicken Salad

 Yield 4 to 6 servings

http://www.myrecipes.com/recipe/greek-chicken-salad-10000000257416/

Ingredients:

3 cups shredded romaine lettuce

2 cups chopped cooked chicken

1 cup garbanzo beans, drained

2 tomatoes, cut into wedges

3/4 cup kalamata olives, pitted

Lemon Herb Dressing

1 package crumbled feta cheese

Directions:

Combine first 5 ingredients in a large bowl. Toss with Lemon-Herb Dressing; top with cheese. Serve with toasted pita bread bread triangles.

Salads-Broccoli Salad

http://southernfood.about.com/od/broccolisaladrecipes/r/bl30321h.htm
Ingredients:
2 bunches broccoli, florets only(5 to 6 cups florets)
1 medium red onion, chopped
1/2 cup raisins
10 to 12 slices bacon, fried and crumbled
Dressing:
1 cup mayonnaise
2 tablespoons balsamic vinegar
2 teaspoons sugar
Directions:
Separate florets from broccoli stalks. Save the remainder of the broccoli for another use or freeze for later. Combine salad ingredients; top with dressing mixture. Chill and serve. Shared by Morgaine.

Pies-Sweet Potato Pie

http://southernfood.about.com/od/sweetpotatodess/r/bl1109d.htm

Ingredients:

4 ounces butter, softened

2 cups cooked and mashed sweet potatoes

2 cups granulated sugar 

1 small can evaporated milk

1 teaspoon vanilla

3 eggs, beaten

1 1/2 teaspoons cinnamon

2 prepared pie shells, unbaked

Preparation:

Mix butter, potatoes, sugar, and evaporated milk until well blended. Add vanilla, eggs, and cinnamon; mix well. Pour into the prepared pie shells. Bake in a 350 degrees oven for about 1 hour, until set. Makes 2 pies

 

Meat-Poultry-Southern Fried Chicken

 Prep time: 10 minutes, Cook time: 14 minutes, Servings: 6-8

http://www.pauladeen.com/recipes/recipe_view/southern_fried_chicken/

Ingredients:

2 1/2 lb chicken, cut into pieces
2 cup self-rising flour

1 cup hot red pepper sauce

3 eggs

Directions:

Heat the oil to 350 degrees in a deep pot. Do not fill the pot more than 1/2 full with oil

In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange. Season the chicken with the house seasoning. Dip the seasoned chicken into the egg, and then coat well in flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximation cooking time is 13 to 14 minutes for dark meat and white meat 8 to 10 minutes. 

Meat-Pork- BBQ Ribs

 Prep Time: 30 minutes, Cook time: 1 hour and 30 minutes,Total time: 2 hours, Yields: 4
http://allrecipes.com/recipe/simple-bbq-ribs/detail.aspx
Ingredients:
2 1/2 pounds country style pork ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup BBQ sauce
Directions:
Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to boil, and cooks ribs until tender
Preheat oven to 325 degrees

Remove ribs from pot, and place them in a 9 x 13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees

Meat-Fish-Grilled Salmon Fillet

 Prep/total time: 25 minutes, Serving: 4

http://www.tasteofhome.com/Recipes/Grilled-Salmon-Fillet

Ingredients:

1 salmon fillet(about 1 pound)

2 tablespoons lemon juice

2 tablespoons red wine vinegar

2 teaspoons grated lemon peel

1 1/2 teaspoons dried basil

1 teaspoon garlic powder

1 teaspoon soy sauce

4 1/2 teaspoon grated Parmesan Cheese

Dash pepper

Directions:

Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon peel, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan Cheese and pepper.

Place pan on grill. Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings

Nutritional Facts:

4 ounces equals 193 calories, 11 g fat, 59 Cholesterol, 163 mg Sodium, 2 g Carbohydrate, trace fiber, 20 g Protein. 

Meat-Beef-Chili& Cheese Lasagna

 Prep time: 30 minutes, Total time: 1 hour and 40 minutes

Servings: 12

http://www.kraftrecipes.com/recipes/make-ahead-chili-cheese-lasagna-133281.aspx

Ingredients:

1 lb. lean ground beef

2 cloves garlic, minced

1 jar spaghetti sauce

1/4 cup water

1 can black beans, rinsed green pepper, finely chopped

3/4 cup of Taco Bell Home Originals Thick N Chunky Salsa

1 Tbsp. chili powder

2 tsp. ground cumin

9 lasagna noodles, cooked

1 1/2 cups BREAKSTONES or KNUDSEN 2% Milkfat  Low fat Cottage Cheese 

1 pkg KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Directions:

Brown meat with garlic in large skillet. Add next 7 ingredients; stir. Simmer 5 minutes., stirring occasionally

Spread 2 cups meat sauce onto bottom of 13 x 9 inch baking dish sprayed with cooking spray; cover with layers of 3 noodles, 1/2 cup each cottage cheese and shredded cheese, and 2 cups of the remaining meat sauce. Repeat layers twice. Top with remaining Shredded Cheese. Cool. Wrap tightly in plastic wrap. Freeze up to 2 months. Refrigerate overnight to thaw.

Heat oven to 375 degrees. Remove plastic wrap from baking dish; cover the foil. Bake 1 hour 10 minutes. or until heated though, uncovering after 1 hour. Let stand 10 min. before cutting to serve.

Kitchen tips: 

Serve this with a mixed green salad tossed served with your favorite type of dressing

Egg- Curried Egg Salad Sandwich

 Prep time: 10 minutes, Total time: 20 minutes, Servings: 4
http://www.realsimple.com/food-recipes/browse-all-recipes/curried-egg-salad-sandwich-00000000055005/
Ingredients:
8 large eggs
1/3 cup mayonnaise
1 teaspoon curry powder
1 tablespoon chopped fresh chives kosher salt and black pepper
4 slices pumpernickel bread
4 large leaves Bibb lettuce potato chips, for serving
Directions:
Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and coarsely chop.
In a medium bowl, combine the mayonnaise and curry powder. Fold in the eggs and chives; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dividing evenly, top each slide of bread with lettuce, then the egg salad. Serve with the chips.

Desserts- Peach Cobbler

 Prep time: 10 minutes, Cook time: 45 minutes, Total time: 55 minutes, Servings: 12
http://dessert.food.com/recipe/peach-cobbler-31901
Ingredients:
Batter:
1/2 cup melted butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 room temperature egg
Filling:
1 can sliced peaches, drained
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions:
Melt butter in a 9 x 13 inch pan
Mix together flour, sugar, baking powder, and salt
Stir in milk and egg
Pour evenly over melted butter
Combine peaches, sugar& spices and spread over batter-DO NOT STIR
Bake 35-45 minutes at 350 degrees until batter comes to the top and is golden brown
Serve warm with ice cream

Breads-Sweet Rolls-Cookies n Crescent

 Prep time: 30 minutes, total time: 1 hour and 5 minutes
Yield: 12
http://www.pillsbury.com/recipes/cookies-n-crescent-sweet-rolls/ec7ff41b-b06f-4b3d-9c7c-7b89324b5b18
Ingredients:
1 can( 8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can( 8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
6 inches Pillsbury refrigerated chocolate chip cookies(from 16.5 oz roll)
1/4 cup chopped pecans
Glaze:
2/3 cup powered sugar
1/4 teaspoon vanilla
3 to 4 teaspoon milk
Directions:
Heat oven to 350 degrees. Lightly spray 9-inch round cake pan or glass pie plate with cooking spray.
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Overlap long sides 1/2 inch to form l large rectangle. Press seam and perforations to seal. If using dough sheet: unroll dough.
Spoon small amounts of cookie dough evenly over crescent dough; press or pat to evenly cover. Sprinkles with pecans. Starting at long side, roll up; pinch seam to seal. Cut into 12 pieces. Arrange cut side up in pan.
Bake 28 to 35 minutes or until crescent dough is golden brown. Cool 15 minutes
Meanwhile, in a small bowl mix glaze ingredients,adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
Nutritional information:

Serving Size: 1 Roll

 

Calories

220

 ( 

Calories from Fat

90),

 

% Daily Value

 

Total Fat

10g

10%

 

(Saturated Fat

2 1/2g,

2 1/2%

 

Trans Fat

2g

2%

 ), 

Cholesterol

0mg

0%;

 

Sodium

220mg

220%;

 

Total Carbohydrate

29g

29%

(Dietary Fiber

0g

0%

 

  Sugars

17g

17%

 ), 

Protein

2g

2%

 ; 

% Daily Value*:

 

Vitamin A

0%;

 

Vitamin C

0%;

Calcium

0%;

 

Iron

4%;

 

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; 

Carbohydrate Choices:

2 

*Percent Daily Values are based on a 2,000 calorie diet.

Cookies-Rolled Cookies- Rolled Oat Cookies

 Prep time: 15 minutes, Chilling bake: 15 minutes/batch, Yield: 21 servings
http://www.tasteofhome.com/recipes/rolled-oat-cookies
Ingredients:
1 cup butter, softened
1 cup packed brown sugar
1/4 cup water
1 teaspoon vanilla extract
3 cups quick-cooking oats
1 1/4 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Beat in water and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Chill for 30 minutes
Shape into two 1 1/2 in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm.
Cut into 1/2 in. slices and place 2 in. apart on greased baking sheets. Bake at 375 degrees for 12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 3 1/2 dozens
 Nutritional facts:
1 serving(2 each) equals 188 calories, 10 g fat(6 g saturated fat), 23 mg cholesterol, 220 mg sodium, 23 mg carbohydrates, 1 g fiber, 3 g protein

Cookies-Dropped Cookies-Stir n Drop Sugar Cookies

 Prep time: 40 minutes, Cook time: 40 minutes, Yield: 48
http://www.bettycrocker.com/recipes/stir-n-drop-sugar-cookies/d010531b-aefc-4638-af3a-0fa994011f2f
Ingredients:
3/4 cup sugar
2/3 vegetable oil
2 teaspoons baking powder
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 cups Gold Medal all purpose flour
Additional sugar, if desired
Red and Green fruit flavored gelatin, if desired
Directions:
Heat oven to 400 degrees. In a large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt and eggs with spoon. Stir in flour
Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into additional sugar; press on balls until 1/4 thickness. Dip bottom of glass onto a wet paper towel, then dip into dry gelatin; press onto dough. Repeat until desired color appear.
Bake 8-10 minutes until light brown. Remove the cookie sheet to wire rack. Cool completely.

Cookies- Bar Cookies-Strawberry Oatmeal

  Prep time: 10 minutes, Inactive: 30 minutes, Cook time: 40 minutes, Total time: 1 hr and 20 minutes, Yield: 24 servings
http://www.foodnetwork.com/recipes/ree-drummond/strawberry-oatmeal-bars-recipe/index.html
Ingredients:
1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cup oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
One 10 to 12-ounce jar strawberry preserves
Directions:
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Per serving: Calories: 177; Total Fat: 7 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 28 grams; Sugar: 18 gram; Fiber: 1 gram; Cholesterol: 18 milligrams; Sodium: 72 milligrams

Candies-Almond Coconut Drops

http://candy.about.com/od/otherchocolaterecipes/r/coconutalmonddrops.htm
Ingredients:
2 oz unsweetened choolate, finely chopped
1 can (14 oz) sweetened condensed milk
2 cups flaked or shredded coconut (sweetened or unsweetened)
1/2 cup salted almonds, coarsely chopped
Directions:

 Prepare a baking sheet by lining it with parchment paper or a Silpat liner. Preheat the oven to 350 degrees F.

Place the chopped chocolate in a medium microwave-safe bowl and microwave it until melted and smooth.

Add the sweetened condensed milk to the chocolate and stir until smooth and well-combined. Add the shredded coconut and the chopped almonds, and stir until they are well-coated with the chocolate mixture.

Use a teaspoon or a small candy scoop to drop spoonfuls of the mixture onto the prepared baking sheet. You should get about 36 small clusters, and you might need to use two baking sheets.

Place the sheet of clusters in the oven, and turn the oven off. Leave the baking sheet in the oven for about 15 minutes. The chocolate should pool around the bottom of the drops a little bit, and should take on a glazed appearance. Remove the tray from the oven and let it cool completely.

Once cool, carefully peel the clusters off the parchment paper. The backs might be a bit sticky, but they should come off with gentle maneuvering.

Store Almond Coconut Drops in an airtight container at room temperature, separated by layers of waxed paper, for up to a week.

Fruits-Apple Yogurt Parfaits

Prep time/total time: 10 minutes, Yield: 4 sevings
http://www.tasteofhome.com/Recipes/Apple-Yogurt-Parfaits
Ingredients:
1 cup sweetened applesauce
Dash ground nutmeg
1/2 cup granola with raisins
1-1/3 cups vanilla yogurt
Directions:

• In a small bowl, combine applesauce and nutmeg. Spoon 1 tablespoon granola into each of four parfait glasses. Layer each with 1/3 cup yogurt and 1/4 cup applesauce; sprinkle with remaining granola. Serve immediately. Yield: 4 servings.

• Nutritional Facts1 parfait equals 158 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 70 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.

Frosting- Cool Whipped

 prep time: 15 minutes, ready in: 15 minutes
http://allrecipes.com/Recipe/Cool-Whipped-Frosting/Detail.aspx
Ingredients:

• 1( 8 ounce) container frozen whipped topping, thawed
• 1(3.5 ounce) package instant vanilla topping, thawed
• 1 cup milk
• 1 teaspoon vanilla extract
• Directions:
• In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.
• 
  

Cakes-Chocolate Cake

  Prep time: 25 minutes, Cook time: 35 minutes, Inactive: 1 hour, total time: 2 hours, Servings: 8
http://www.foodnetwork.com/recipes/nigella-lawson/old-fashioned-chocolate-cake-recipe/index.html
Ingredients:
1 1/2 cups all-purpose flour
1 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 teaspoons good-quality vanilla extract
2/3 cup sour cream
Special equipment: 2 (each 8-inch diameter) layer tins with removable bases, buttered
For Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3/4 stick unsalted butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon good-quality vanilla extract
Sugar flowers, to decorate, optional
Directions:
Take everything out of the refrigerator so that all ingredients can come room temperature.

Preheat the oven to 350 degrees F.

Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.

Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.

To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.

While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.

Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.

You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.

Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.

Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.

Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.

I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

Cakes-Strawberry Cake

 Prep time: 10, Cook: 30 minutes, Ready: 40 minutes, serves: 20 or more
http://allrecipes.com/recipe/strawberry-cake-from-scratch/
Ingredients:
2 cups white sugar
1( 3 ounce) package strawberry flavored Jell-O
1 cup butter,softened
4 eggs( room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
Directions:
Preheat the oven to 350 degrees. Grease and flour two 9 inch round cake pans
In a large bowl, cream together the butter, sugar, and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder;stir into the batter alternatively with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cake to cool in their pan over a wire rack for at 10 minutes, before tapping out to cool completely.

Breads-Quick Breads- Banana Banana Bread

Prep time: 15 minutes
Cook time: 1 hour and 15 minutes
Servings: 12 or more
http://www.food.com/recipe/banana-banana-bread-25885
Ingredients:
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 large eggs, beaten
2 1/3 cups mashed very overripe bananas
Directions:
Preheat oven to 350 degrees
Lightly grease 9 x 5 loaf pan
In a large bowl, combine flour, soda, and salt
In a separate bowl, cream together butter and brown sugar
Stir in eggs and mashed bananas until well blended
Stir banana mixture into flour mixture;stir just to moisten
Pour batter into prepared loaf pan
Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Breads-Blueberry Muffins

Prep time: 10 mins, Cook time:15 mins, Total time:25 mins, Servings: 18
http://www.food.com/recipe/the-best-blueberry-muffins-50719
Ingredients:
1/2 cup butter or 1/2 cup of margarine, at room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 cup all purpose flour
1/2 cup milk
2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
For topping:
1 tablespoon granulated sugar
1/4 teaspoon ground nutmeg
Directions:
Heat oven to 375 degrees
Grease 18 regular-size muffin cups(or 12 large size muffins)
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy
Add eggs one at a time, beating after each
Beat in vanilla, baking powder, and salt
With spoon, fold in half of flour then half of milk into batter; repeat
Fold in blueberries
Spoon into muffin cups and sprinkle topping onto each muffin
Bake 15 to 20 minutes, until golden brown and springy to touch.

Breads- Blueberry Sour Cream Pancakes

 Prep time: 10 mins; Cook time: 15 mins; Total time: 25 mins; Serves 4 Yield 12
http://www.food.com/recipe/blueberry-blueberry-sour-cream-pancakes-22274
Ingredients:
1 cup sifted flour
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk
1/2 cup sour cream
2 tablespoons melted butter
1/2 cup floured blueberries
Directions:
Mix dry ingredients
Beat together wet ingredients
Add butter to egg or sour cream
Add milk to sour cream
Mix wet ingredients into dry ingredients until just incorporated
Add blueberries last and fold in carefully
Preheat lightly coated griddle or skillet over medium heat(if a non-stick pan use Pam or small amount of vegetable oil)
If you are using an electric griddle, set temperature to 360 degrees
Test by adding a few drops of water on hot pan(when the drops start to "dance" on the griddle it is time to cook)
For each pancake pour about a 1/4 cup of batter onto a hot griddle
Cook on first side until bubbles that form begin to pop and edges look dry
With a spatula, turn and cook until second side is rich golden brown
Serve with Maine Blueberry Syrup

Breads- Strawberry Waffles

prep time: 15 minutes, cook time: 5 minutes, Ready time: 45 minutes
serves: 4
http://kokocooks.com/2011/02/strawberry-waffles/
Ingredients:

2 ½ c all purpose flour

1 tsp salt

4 tsp baking powder

2 Tbs sugar

2 eggs

2 ½ c whole milk

½ c vegetable oil

1 tsp vanilla extract

1 c chopped strawberries

Directions:

Heat the waffle iron

In a medium bowl, sift the flour, salt, baking powder, and sugar. Set aside. In a small bowl, whisk together the eggs, milk, vegetable oil, and vanilla. When the waffle iron is ready to use, mix the wet ingredients into dry ingredients. Stir until just combined. Stir in the strawberries. Do not over beat

Pour batter into center of the waffle iron( amount will depend on the size of your waffle iron.)

Bake until lightly browned

Serve with powdered sugar and slice strawberries

Breads-Yeast rolls

 prep time: 30 minutes; total time: 3 hours & 20 minutes: Serves: 30
http://www.marthastewart.com/312832/dinner-rolls
Ingredients:
1/4 cup warm water (115 degrees)
2 packets (1/4 ounce each) active dry yeast
1 1/2 cups warm whole milk (115 degrees)
1/2 cup (1 stick) unsalted butter, melted, plus more for bowl and pans
1/4 cup sugar
2 1/4 teaspoons salt
3 large eggs
6 to 6 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
Directions:

1. Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
2. Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
3. Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).

4. Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.

Appetizers- Fried mozzarella sticks

Prep:15 minutes Cook time: 15 minutes, Be ready in:30 minutes
http://allrecipes.com/recipe/fried-mozzarella-cheese-sticks/
Ingredients:
2 eggs beaten
1/4 cup of water
1 1/2 cups Italian seasoned bread crumbs
1/2 teaspoon of garlic salt
2/3 cup all purpose flour
1/3 cup cornstarch
1 quart oil for deep frying
1(16 ounce) package mozzarella cheese sticks
Directions:
In a small bowl, mix eggs and water
Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch
In a large heavy saucepan, heat the oil to 365 degrees
One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture,then in the bread crumbs and finally into the oil. Fry until golden brown for about 30 seconds. Remove from heat and drain on a paper towel. Yield:8 servings

Appetizers- Honey Barbaque Chicken

Prep:20 mintues,Cook time:10 minutes/batch Yeild:24sevings

http://www.tasteofhome.com/recipes/honey-barbecue-chicken-wings

Ingredients:

2 1/2 lbs whole chicken wings

1/2 cup of reduced-sodium soy sauce

1/2 cup honey

1 cup all-purpose flour

2 teaspoons salt 

2 teaspoons paprika

1/4  teaspoons pepper

Oil for deep-fat frying

Directions:

1. Cut wings into three sections; discard wing tip sections. In a small saucepan, combine the soy sauce, barbecue sauce and honey. Bring to a boil; cook until liquid is reduced to about 1 cup.

2.Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add wings a few at a time, and shake to coat.

3.In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately. Yield: 2 dozen.

Appetizers- Blooming onion

Prep: 54 minutes,Cook: 6 minutes, Total time: 1 hour Yield: 4 sevings
http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-bloomin-onion-recipe/index.html
Ingredients:
For the dip:
2 tablespoons mayonnaise
2 tablespoons sour cream
1 1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
Pink of cayenne pepper
Kosher salt and freshly ground black pepper
For the onion:
1 large sweet onion
2 1/2 cups all purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika 
1/2 teaspoon dried thyme 
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
2 large eggs
1 gallon soy or corn oil
Kosher salt
Directions:
Combine all of the dip ingredients in a bowl, cover and refrigerate.

Slice the onion (see below). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

Main Dishes-Beef Asparagus Stir-Fry

 Ingredients:

1 lb beef tenderloin roast, cubed

1 green onion, sliced

1/2 teaspoon salt

1/4 teaspoon of pepper

1 tablespoon canola oil

2 garlic cloves,minced

1 lb fresh asparagus trimmed & cut into 2 inch pieces

1/2 lb sliced fresh mushrooms

1/4 cup butter, cubed

1 tablespoon reduced sodium soy sauce

1 1/2 teaspoons lemon juice 

Hot cooked rice

Directions:

• In a wok or large skillet, stir-fry the beef, onion, salt and pepper in oil for 3-5 minutes. Add garlic; cook 1 minute longer. Remove and keep warm.
• • In the same pan, stir-fry asparagus and mushrooms in butter until asparagus is tender. Return beef mixture to the pan. Stir in soy sauce and lemon juice; heat through. Serve with rice. Yield: 4 servings.

Main Dishes-Homemade Cheeseburger Macaroni Hamburger Helper

Ingredients:
1)1 lb of lean ground beef
2)1 cup of hot water
3)2 cups of milk
4)1 1/2 cup of elbow macaroni
5)1 cup of cheddar cheese(shredded cheese, more for topping if desired)
Sauce pack:
1)1 tablespoon of cornstarch
2)2 teaspoons of paprika
3)1 teaspoon of onion powder
4)1 teaspoon of garlic
5)1 teaspoon of salt
6)1 teaspoon of sugar
Directions:
1)Brown ground beef in skillet and then drain
2)Add hot water, milk, pasta,sauce packet ingredients
3)Bring to a boil,cover,reduce heat & simmer 12 minutes or until pasta is tender
4)In the last few minutes of cook time, add cheese, stir and recover
5)When pasta is tender and cheese is melted, remove heat and uncover
6)Let stand for about 5 minutes. Sauce will thicken as it stands
7)Top with additional cheese if you like

Casseroles-Taco Casserole

Ingredients:
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 can refried beans
1 cup shredded cheddar cheese
Toppings: Lettuce, Tomatoes, Black Olives, and Sour Cream
Directions:
In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickening, about 3 minutes; set aside.
Place chips in a greased 8 inch square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese.
Bake, uncovered at 375 for 15-20 minutes or until heated through. Top with lettuce