Lemonade Pie

1 pkg. (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

3/4 cup thawed lemonade concentrate

1 carton (8 ounces) frozen whipped topping, thawed

Yellow food coloring, optional

1 tsp. lemon zest (optional)

2 tsp. lemon juice (optional)

1 9-inch graham cracker crust

In a large bowl, beat cream cheese and milk until smooth.  Beat in lemonade concentrate.  Fold in whipped topping and, if desired, food coloring, lemon zest,many lemon juice.  Pour into crust.  Cover and refrigerate until set.  (I always stick mine in the freezer to quicken the setting time)

Lemon Raspberry Loaf

2 cups all purpose flour

1 cup granulated sugar

1 lemon, zested

1/2 cup unsalted butter, at room temperature

3 eggs, at room temperature

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup sour cream

1/4 cup lemon juice (about 1 lemon)

1 cup raspberries

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

Glaze -

1/2 cup raspberries

1 to 2 tablespoons water

1 teaspoon corn syrup, optional

1 to 1 1/2 cups confectioners sugar

1 tablespoon lemon juice

1/4 teaspoon almond extract

Preheat oven to 375 degrees and grease and flour an 8-by-4-inch loaf pan. In a large bowl mix together sugar and lemon zest. Add the butter and beat on high until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla and almond extracts. Stir in the sour cream and lemon juice. In a small bowl add the raspberries. Sprinkle one 1/2 tablespoon of flour over the raspberries and toss gently to coat. Set aside. In a medium bowl combine flour, baking powder and salt, whisking to combine. Add the dry ingredients into the wet, stirring just until combined. Add about a third of the batter into the prepared pan and spread into an even layer. Scatter over half of the flour coated raspberries and continue layering in the batter and raspberries, ending with a layer of batter. Bake the loaf until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Set aside to cool completely. When cool, prepare the glaze. Mash the raspberries with 1 tablespoon of water and the corn syrup, if using, into a puree, then pass through a fine-mesh sieve to remove the seeds. Add the raspberry puree to the confectioners’ sugar in a medium bowl along with the lemon juice and almond extract and stir into a smooth glaze, adding more water or confectioners’ sugar if needed to reach a thick but pourable consistency. Pour the glaze over the loaf and allow it to set up before slicing and serving.

Irish Brown Soda Bread

1 1/2 cups all-purpose flour, plus more for dusting 

1 1/2 cups whole-wheat flour

2 tsps. sugar

1 1/2 tsps. kosher salt

1 tsp. baking soda

2 tbs cold unsalted butter, cut into small cubes

1 1/2 cups cold buttermilk, plus more for brushing

Rolled oats, for topping

Preheat the oven to 400˚ F. Sift the all-purpose flour, whole-wheat flour, sugar, salt and baking soda into a large bowl. Add the butter and rub it into the flour mixture with your fingers until there are no visible pieces. Make a well in the center and add the buttermilk. Stir the buttermilk into the flour mixture with a large spoon until just combined (it will be shaggy and a little sticky). Scrape out the dough onto a floured surface. Lightly flour the top of the dough, then use floured hands to gently pat and smooth the top and sides of the dough into a flat 6-inch round, about 1 1/2 inches tall. Be careful not to overwork the dough. Sprinkle an 8-inch cast-iron skillet or round cake pan with flour. Transfer the dough round to the skillet or pan. Using a knife, score a 1/2-inch-deep cross on top of the dough, edge to edge. Brush the top with buttermilk and sprinkle with oats and sunflower seeds. Bake until the bread is puffed and golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Loosen the sides with a paring knife; immediately remove the bread to a rack and let cool to room temperature, about 1 hour. Slice and serve.

1 package Club Crackers

1 pounds thin sliced bacon, (or more depending on how many crackers you make)

Grated Parmesan cheese

Brown sugar (optional)

Lay crackers, as many as you want, face up on a cookie sheet.  Scoop either 1 teaspoon cheese, or 1 teaspoon brown sugar on top of cracker.  Cut bacon in half.  Careful wrap one half piece of bacon around the cracker not too tightly but snugly, completely covering the cracker.  Place bacon wrapped crackers onto a baking sheet that has a rack on it.  Bake in a 250 degree oven for 2 hours.

Chocolate Pecan Pie Snack Mix

4 cups Rice Chex

4 cups Chocolate Chex

4 cups Honey Nut Chex

2 cups coarsely chopped pecans, toasted

1 cup packed brown sugar

1/2 cup butter, cubed

1/3 cup light corn syrup

1/2 teaspoon baking soda

2 cups semisweet chocolate chips

2 tablespoons shortening

In a large bowl, combine cereals and pecans. In a small microwave-safe bowl, combine brown sugar, butter and corn syrup. Microwave, uncovered, on high for 2 minutes, stirring once. Whisk in baking soda. Pour over cereal mixture; toss to coat. Cook the cereal mixture in batches on high in a microwave-safe bowl for 3 minutes, stirring every minute. Spread onto lined baking sheets to cool completely. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cereal mixture; refrigerate until set. Break into pieces. Store in an airtight container at room temperature.

 Pumpkin Spice Earthquake Cake

1 box Betty Crocker Spice Cake Mix

3 large eggs

1 cup pumpkin puree (canned)

3/4 cup water

1/2 cup vegetable oil or applesauce

1/3 cup granulated sugar

2 teaspoons pumpkin pie spice

 Cream Cheese Filling 

8 ounces cream cheese (room temperature)

1/2 cup unsalted butter (melted)

3 cups powdered sugar

1/2 cup chocolate chips

Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick spray. In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour batter into the prepared pan. In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined. Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 40-50 minutes or until center is set. Allow the cake to almost completely cool before cutting. Store in an airtight container in the refrigerator.

Braised Herb Pork Chops

1/4 cup dried parsley flakes

2 teaspoons paprika

1 teaspoon rubbed sage

1 teaspoon dried thyme

1 teaspoon ground mustard

1 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon dried oregano

7 bone-in pork loin chops (1/2 inch thick)

2 tablespoons vegetable oil

2 cups thinly sliced onions

4 large garlic cloves, sliced

5 medium carrots, cut into 2-inch pieces

2 cups chicken broth

2-1/2 pounds bone-in chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon canola oil

1 large onion, chopped

1 garlic clove, minced

10 cups chicken broth

4 celery ribs, chopped

4 medium carrots, chopped

2 bay leaves

1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

3 cups uncooked kluski or other egg noodles (about 8 ounces)

1 tablespoon chopped fresh parsley

1 tablespoon lemon juice

Optional: Additional salt and pepper

Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard all but 2 tablespoons drippings. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Butterscotch Shortbread

1 cup butter, softened

1/2 cup confectioners' sugar

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

1/2 cup cornstarch

1/4 teaspoon salt

1/2 cup butterscotch chips, finely chopped

1/2 cup milk chocolate English toffee bits

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle. Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter, or roll into balls and flatten with bottom of a glass.  Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Remove to wire racks.

 Creamsicle Pull Apart Bread

Cut rolls in half and dip in dry pudding mix then place in prepared bundt pan. Sprinkle any remaining pudding mix over the top. Combine softened cream cheese with the melted butter. Add sugar, orange zest, orange juice, and vanilla extract. Whisk well to create a syrup. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350 degrees F for 35-40 minutes with a sheet pan underneath to catch any drippings. Cover with foil after 25 minutes if browning too quickly. Let rest for a couple minutes and then loosen from sides of the pan with a knife and invert onto a serving plate. 

Lemon Sheet Cake

1 package lemon cake mix (regular size)

4 large eggs, room temperature

1 can (15-3/4 ounces) lemon pie filling

3 ounces cream cheese, softened

1/2 cup butter, softened

2 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

1 to 2 tablespoons 2% milk

In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar. Store cake in the refrigerator.

 Asian Ribs

6 pounds pork baby back ribs, cut into serving-size pieces

1-1/3 cups packed brown sugar

1 cup reduced-sodium soy sauce

1/4 cup rice vinegar

1/4 cup sesame oil

1/4 cup minced fresh gingerroot

6 garlic cloves, minced

1 teaspoon crushed red pepper flakes

1/4 cup cornstarch

1/4 cup cold water

Thinly sliced green onions and sesame seeds, optional

Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired.

 Blueberry Hand Pies

3 cups blueberries

1/2 cup granulated sugar 

3 tablespoons cornstarch 

2 teaspoons lemon zest 

juice of 1/2 lemon 

1 teaspoon vanilla extract 

3 sheets frozen puff pastry, thawed

1 large egg beaten with 2 tablespoons water

2 cups powdered sugar

1/2 teaspoon vanilla extract 

1/3 cup water

Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square into four quarters. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet. Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.

1/2 cup cup steak sauce

1 carton (32 ounces) beef broth

1-1/2 pounds red potatoes, cubed

1 1/2 pounds beef stew meat, cut into 1/2-inch pieces

1 package (16 ounces) frozen vegetables of your choice, thawed

2 cups water

1 medium onion, chopped

2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Combine steak sauce and remaining ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender.

Pecan Pie Bark

13 graham crackers

1 cup (2 sticks) unsalted butter

1 cup brown sugar

2 cups pecan halves, roughly chopped

1/4 teaspoon salt

1 teaspoon vanilla extract

Preheat oven to 350°F and line a rimmed sheet pan with aluminum foil. Lightly grease the foil with butter and line the baking sheet with graham crackers, breaking them where necessary to make them fit. Combine butter, brown sugar, pecans, and salt in a medium saucepan over medium heat. Bring to a boil and let cook 2 minutes, stirring constantly. Remove from heat and stir in vanilla. Immediately pour hot mixture over graham crackers and spread mixture to edges of pan using a spatula. Make sure pecans are evenly distributed and that crackers are covered. Bake until bubbly, about 10 minutes. Allow to cool completely and break into pieces. 

Slow Cooker Sweet and Sour Pork

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup chicken broth

1/3 cup white vinegar

3 tablespoons lemon juice

3 tablespoons reduced-sodium soy sauce

3 tablespoons tomato paste

1/2 teaspoon garlic powder

1/4 teaspoon ground ginger

1/4 teaspoon pepper

1-1/2 pounds boneless pork loin chops, cut into 1-inch cubes

1 large onion, cut into 1-inch pieces

1 large green pepper, cut into 1-inch pieces

1 can (8 ounces) pineapple chunks, drained

3 tablespoons cornstarch

1/3 cup chicken broth

Hot cooked rice

In a 3- or 4-qt. slow cooker, mix the first 10 ingredients. Stir in pork, onion, green pepper and pineapple. Cook, covered, on low 6-8 hours or until pork is tender. In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices. Cook, covered, on low 15-20 minutes longer or until sauce is thickened. Serve with rice.

Taco Pasta Salad

2 cups uncooked spiral pasta

1 pound ground beef

1 envelope taco seasoning

3 cups shredded lettuce

2 cups halved cherry tomatoes

1 cup shredded cheddar cheese

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup Catalina salad dressing

Tortilla chips

Tuna Patties

1 can (6 ounces) tuna, drained and flaked

1 large egg

1/2 cup Italian-seasoned bread crumbs

1/3 cup finely chopped onion

1/4 cup chopped celery

1/4 cup chopped sweet red pepper

1/4 cup mayonnaise

2 tablespoons chili sauce

1/2 teaspoon dill weed

1/4 teaspoon salt

1/8 teaspoon pepper

Dash hot pepper sauce

Dash Worcestershire sauce

1 teaspoon olive oil

In a large bowl, combine tuna and next 12 ingredients; mix well. Shape into 4 patties (mixture will be soft). In a nonstick skillet, cook patties in oil over medium-high heat until golden brown and cooked through, 3-4 minutes per side.

 Ham Bean and Potato Soup

3/4 4 pound fully cooked ham, cubed

1 medium onion, chopped

2 garlic cloves, minced

2 tablespoons butter

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

3 cups chicken broth

2 cups water

1 cup diced peeled potatoes

3/4 cup diced carrots

3/4 cup diced celery

1/4 teaspoon pepper

1/2 cup frozen peas

2 tablespoons minced fresh parsley

In a large saucepan, sauté the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer until vegetables are tender, about 30 minutes. Add peas and cook until heated through, about 5 minutes longer. Stir in parsley.