Olive Garden Salad

Shredded Lettuce
Black Olives
Tomatoes
Seasoned Croutons
Parmesan Cheese, grated
Pickled Pepperoncini
Red Onion, thinly sliced

Olive Garden Dressing

Top all ingredients on top of the lettuce and enjoy.

Raspberry Cream Pie

Ingredients

CRUST: (can use premade crust instead)

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted

FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Directions

1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
2. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
3. In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
4. Spread topping over filling. Garnish with remaining berries.

Note: Could try to make this a lemon Raspberry Pie by flavoring the cream with lemon.

Cheryl’s Famous Cinnamon Rolls

INGREDIENTS

SPONGE:

•  1/2 cup (3.75 ounces) granulated sugar
•  1/2 cup neutral-flavored oil
•  2 cups milk, scalded (heat to just below a boil)
•  4 cups (20 ounces) all-purpose flour (I use unbleached)
•  1 tablespoon instant yeast (see note for active dry yeast)

DOUGH:

•  3/4 cup (3.75 ounces) all-purpose flour
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1 1/2 teaspoons salt

FILLING:

•  8-12 tablespoons butter, softened
•  3/4 cup (5.5 ounces) packed light brown sugar
•  1 tablespoon cinnamon
•  1/4 teaspoon cardamom (optional but delicious)

ICING:

•  3 ounces cream cheese, softened
•  8 tablespoons (1 stick, 4 ounces) butter, very soft
•  Pinch salt
•  2 tablespoons milk or heavy cream
•  1/2 teaspoon vanilla extract
•  2 cups powdered sugar

INSTRUCTIONS

1. In the bowl of a stand mixer, add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.
2. Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.
3. Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).
4. Scrape the dough into a lightly greased bowl or container, cover with a greased plastic wrap, and let rise until doubled, about an hour.
5. On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle (try to get as close to the 12 inch as possible). Spread the softened butter evenly across the top. 
6. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
7. Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.
8. Cut the log into 12 even pieces or 1 inch or slightly larger sections. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.
9. Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through (do not over bake). Let cool until warm before frosting.
10. For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
11. Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

YIELD: 12 LARGE CINNAMON ROLLS

PREP TIME 25 MINUTES

 

COOK TIME 20 MINUTES

 

ADDITIONAL TIME 3 HOURS

TOTAL TIME 3 HOURS 45 MINUTES

NOTES

If you only have active dry yeast, proof the same amount of yeast in a couple tablespoons of warm water and a pinch of sugar until the mixture bubbles and foams, 3-4 minutes. Add it to the recipe per the instructions (when the instant yeast is added).

This recipe doubles great. 

Usually with a yeast dough recipe, I give a big ol' lecture about going by the texture and feel of the dough vs the exact flour amount. With this recipe, the flour amount is important - the dough will probably be softer and slightly stickier than you may be used to - try not to add additional flour. Use the pictures and details in the post to get an idea of how the dough should look and feel. Add additional flour a little at a time only if the dough is too sticky to work with.

These baked cinnamon rolls freeze amazingly well. After they've been frosted and cooled, I'll scoop the rolls one by one into a quart-size ziploc bag, seal and freeze. It gets a little messy with the frosting, but once they are lightly warmed, no one notices - they taste as fresh as the day they were made! It helps to take them out of the bag still frozen and then microwave for a minute or so on 50% power until warm and gooey.

https://www.melskitchencafe.com/the-best-cinnamon-rolls/

Tempering Chocolate

Work with 1-2 lbs of chocolate at a time.  Less than that can be hard to get the right temperatures. 

 Note: talked with Becky Day and her and her mother uses a chocolate melting dipping pot to melt and keep their chocolate warm.  They place some chocolate into a separate bowl and dip about 10 chocolates then add more warm chocolate from the chocolate melting pot  and do another 10.  She said you want to have smooth motions drop the fondant center in pick up with two fingers and then place on wax paper and use finger to mark the top as to the flavor of your chocolates.  They buy their chocolate from Orson Gygi in a big block, Peter's Chocolate comes in a big red bag.    

Orson Gygi has a great Chocolate 101 on their blog:
http://blog.gygi.com/blog/2019/11/14/chocolate-101/

There are three different types of chocolates you can use.  Depending on what you are making will depend on the type of chocolate to use.

Baking chips are best to use for anything you are baking (ex. cookies, bread).

Highest quality and best chocolate is couverture chocolate.  This is the chocolate you want to use for dipping chocolates. 

 

Tempering Instructions from Orson Gygi:

1. When tempering Gygi recommends to use the microwave.  In a plastic or silicone bowl so it doesn’t get to hot. Also you will want a spatula and thermometer. 
2. Start with warming up 2/3rds your chocolate 1 minute in the microwave, stir, then  microwave for 30 seconds at a time stirring in each time and checking temperature until you reach the heat to temperature. See chart. 
3. Then add in the last 1/3rd or seed chocolate a bit at a time and stir to melt to get the chocolate to its use to temperature.  
4. Test your chocolate to make sure it is tempered correctly.  Take a small piece of parchment paper and dip it into your bowl of chocolate scrapping off the extra chocolate then lay on another piece of parchment paper.  
1. If it is tempered correctly it will set up within 3-5 minutes, it will have a nice sheen to it, it won’t melt immediately under pressure of your finger tip and it will have a nice snap when you bend it. 
2. If it isn’t tempered correctly you can start again by slowly heating you chocolate up to the heat to temp and adding some seed chocolate to bring the temp back down to the use at temp.  
5. If you need to warm you chocolate back up scrape all chocolate back into the bowl and heat it up no more than 5 seconds at a time in the microwave.  Keeping the temperature of the chocolate under the use at temperature. 
6. If it goes above the use at temperature then you will need to start the tempering process over again.  
7. Dipping chocolate works best in a cool area less then 70 degrees, best between 65-70 degrees.

Compound chocolate is much easier to use, but not as high of quality.

How to best store chocolate:

Salsa

2 cans Diced Tomato's

1 1/2 tsp Garlic Salt (or more to taste)

2 Tbs Elpato Sauce (yellow can with duck on it)

2 Tbs White Vinegar

1 Tbs Sugar (can add less)

1/2 can diced green chilies (other half can be placed in a baggie and then freeze for later)

Cilantro (close to a full bunch)

Put all ingredients in a blender and pulse until it is mixed and at the consistency that you want.

Serve with tortilla chips!

From: Holly Nelson & Heather Skanchy

White Grape Soda

Diet Grapefruit Shasta or Fresca (2-liter bottle)
Frozen White Grape Juice Concentrate
Pebble Ice (from Sonic)

Add equal parts of Grapefruit Shasta/Fresca and White Grape Juice Concentrate.  Mix it all together and add the pebble ice.

Enjoy

From: Shawna Borg

Royal Icing

6 cups powdered sugar
8 tsp dried egg whites
½ tsp cream of tartar
¾ cup warm water

Gel food coloring (like Americolor)
Non-alcohol based flavoring (like LorAnn oils) - Cheesecake
Small Spray bottle filled with water (used only for water)

Directions:

1.       Blend the top ingredients together in mixer. Mix on medium speed until glossy peaks form.

2.       At this point you will have pretty thick and stiff icing, like brownie batter or marshmallow fluff then add your flavoring.

3.       Divide frosting into separate bowls. Do as many bowls as you want colors in squeeze bottles. You should be able to have around 4-6 partially filled bottles. The bottles will be around ½  – ¾  full but this will be enough to frost all of your cookies. If you want more colors, make additional frosting.

4.       Add food coloring and spritz with water if needed. The frosting should be able to flow fluidly in one thick stream from a raised spoon. You should have about a 10-15 second flood consistency (frosting should go smooth after ribboning in frosting about 10-15 seconds).

5.       Outline your cookies first. For seamless frosting, fill right away. For a more distinct line, let the outline dry before flooding.

From: Karen Hunter

Sugar Cookies

• 2 cups unsalted butter, softened @ room temperature
• 2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 ½ T milk
• ½ t salt
• 1 ½ t baking powder
• 6 cups flour

Directions:

1.    Cream butter and sugar in mixer with cookie paddle attachment. You want the butter to lighten in color, this will be about 3-5 minutes.

2.    Scrape down the sides of the bowl and add the eggs, vanilla and milk. Mix another minute or so until fairly mixed.

3.    Scrape down sides of the bowl again. Add salt, baking powder and flour. Mix slowly at first, then beat until the dough pulls away from the sides of the bowl.

4.    Dust a sheet of parchment paper or a silicone pad and dust with powdered sugar. Put ball of dough onto paper/pad and flatten with your hand. Dust top with more sugar and place a sheet of parchment paper on top and roll out the dough to about 1/4 inch thickness.

5.    Preheat oven to 350 convection. Cut dough into desire shapes and place evenly on parchment lined baking sheet. Set baking sheet in freezer for five minutes.

6.    Place frozen sheet of dough in oven and bake 10 minutes. Check for doneness. You may need to cook it longer, depending on oven times and cookie thickness. The cookies shouldn't be browned, just barely done and the dough no longer glossy. The moment you see any browning on a cookie, take the cookies out of the oven. This will keep them soft and fresh longer. Cool cookies on a cooling rack before frosting. Store in a sealed container.

7.    Will make 4 baking sheets, or 4 dozen 3-inch round cookies.

From: Karen Hunter

Pumpkin Sheet Cake with Cream Cheese Frosting

Ingredients:

·         4 large eggs
·         2 cups granulated sugar
·         1 cup vegetable oil
·         1 15 ounce cans pumpkin puree
·         1 teaspoon vanilla
·         2 cups all-purpose flour
·         2 teaspoons baking powder
·         1 teaspoon salt
·         1 teaspoon baking soda
·         1/2 teaspoon ground cloves
·         1 teaspoon ground cinnamon

·         6 ounces cream cheese
·         6 tablespoons butter softened
·         4 cups powdered sugar
·         pinch of salt

Instructions

1.       Preheat oven to 350°F. Place rack in center of oven.

2.       Grease and flour one jelly roll pan. or line with a sheet of parchment paper that has been sprayed with cooking oil.

3.       In a mixing bowl, beat together the eggs, sugar, oil, pumpkin and vanilla.

4.       Add flour, baking powder, salt, baking soda, ground cloves and cinnamon to wet ingredients. Mix all at once, until flour disappears and is blended thoroughly, about 1 minute on low speed.

5.       Spread into prepared pan.

6.       Bake at 350° for 25 to 30 minutes or on 350 convection for about 20 minutes. Cake should spring back lightly when cooked.

7.       Remove from oven and allow to cool.

For frosting:

1.       Beat together the cream cheese, butter, powdered sugar and pinch of salt.

2.       Evenly spread over bars after they have cooled.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

From: https://abountifulkitchen.com/pumpkin-sheet-cake-cream-cheese-frosting/

7 Layer Bean Dip

1-2 Cans of Refried Beans
1 1/2 Cups Sour Cream or Greek Plain Yogurt
1-2 tsp Taco Seasoning
3 Medium Avocados
1/2 Juice of a Lime
Salt
Shredded Cheese
1 Medium/Large Cans of sliced Olives
Green Onions
Tomato's
Chopped Cilantro (optional)

Tortilla Chips

1. In a glass 9x13 dish first layer the refried beans in the bottom.  Mash the avocados and mix in the lime juice.  Salt to taste then layer on top of the beans.
2. Next mix the taco seasoning into the Sour Cream/Yogurt start with 1 tsp and taste if it needs more then add another 1/2 tsp-1 tsp more.  Layer on top of the avocado mixture.
3. Sprinkle the shredded cheese to cover the sour cream.  The rest of topping are optional add Olives, Green Onions, Tomato's and Cilantro.  Store in the refrigerator until ready to serve.  Enjoy with tortilla chips. 

Macarons

Ingredients:
1 3/4 C Powdered Sugar
1 C Almond Flour, finely ground
1 tsp salt, divided
3 egg whites, at room temperature
1/4 C Sugar
1/2 tsp Vanilla
Gel Food Coloring

Vanilla Buttercream:
1 C unsalted butter, 2 sticks at room temperature
3 C Powdered Sugar
1 tsp Vanilla
3 Tbsp Heavy Cream

Macarons:

1. Separate the yolk in the eggs (use your hands) and let the egg whites come to room temperature.
2. In a food processor, combine the powered sugar, almond flour and 1/2 tsp of salt and process on low speed, until extra fine.  Sift the mixture through a fine-mesh sieve into a large bowl.
3. In a separate large bowl, beat the egg whites and the remaining 1/2 tsp of salt with an electric hand mixer until soft peaks form.  Gradually add the sugar until fully incorporated.  Continue to beat until stiff peaks form.  (You should be able to turn the bowl upside down without anything falling out.)
4. Add vanilla to the egg whites and beat until incorporated.  Add the food coloring and beat until just combined.  
5. Add about 1/3 of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.  After the last addition of almond flour, continue to fold slowly (30-40 times) until the mixture is like wet sand ribbons and with the spatula you can make a figure 8. 
6. Transfer the macaron batter into a piping bag fitted with a round tip.
7. Place silicone baking mat on baking tray and pipe the macarons in 1 1/2 inch circles spacing at least 1 inch apart.
8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
10. Preheat oven to 300F.
11. Bake the macarons for 17 minutes, don't open the oven door, until the feet are well-risen and the macarons don't stick. 
12. Let them cool on the baking sheet for 15-30 minutes. Transfer the macarons to a wire rack to cool completely before filling. (They should lift right off the baking mat)

Buttercream:

1. In a large bowl add the butter and beat with a mixer for 1 minute until light and fluffy.  Sift in the powdered sugar and beat until fully incorporated.  Add the vanilla and beat to combine.  Add the cream, 1 Tbsp at a time, and beat to combine, until desired consistency is reached. Add flavoring. (Almond extract opt)
2. Transfer the buttercream to a piping bag fitted with a round tip.
3. Add a dollop of buttercream to one macaron shell top it with another macaron shell to create a sandwich.  Repeat with remaining macaron shells and buttercream.
4. Place in an airtight container for 24 hour to bloom. Enjoy!

Yield 30 Macarons
Macros: Cal 132/11F/7C/1P

See Tasty App - How to Make Macarons

Baked Ravioli

Cheese Ravioli

Spinach

Marinara Sauce

Alfredo Sauce

1/2 C Bread Crumbs

2 Tbsp Butter, Melted

Pesto Sauce

Balsamic Glaze:

1 C Balsamic Vinegar

1/4 C Brown Sugar

Balsamic Glaze:

Combine balsamic vinegar and brown sugar in a sauce pan.  Bring to a boil and simmer for 15-20 minutes until the glaze sticks onto the spoon and isn't runny.

1. Spread a thin layer of marinara or alfredo sauce in the bottom of a baking dish and layer ravioli in pan.  Top with marinara and alfredo sauce till ravioli are covered.  
2. Combine bread crumbs and melted butter then sprinkle onto of the ravioli and bake according to ravioli package.
3. Serve ravioli over fresh spinach. Put dollops of pesto on top and drizzle balsamic glaze and serve. 

Overnight Raised Waffles

Ingredients

·       3 1/2 cups milk

·       6 tablespoons butter, cut into pieces

·       4 large eggs

·       2 teaspoons vanilla

·       4 cups all-purpose or white whole wheat flour or a combination (see note)

·       2 tablespoons granulated sugar

·       1 teaspoon salt

·       1 tablespoon instant yeast

Instructions

1.      Make the batter 12-24 hours in advance and refrigerate tightly covered. Use a bowl that gives the batter at least double the space to puff and rise so the batter doesn't overflow in the refrigerator.

2.      In a medium saucepan, combine the milk and butter and warm over medium-low heat until the butter is just melted and the mixture is warm to the touch. Set aside. Whisk together the eggs and vanilla in a small bowl and set aside.

3.      In a large bowl, whisk together the flour, sugar, salt and yeast.

4.      Stir the warm milk/butter mixture into the dry ingredients, stirring just until combined. Whisk in the egg mixture, stirring just until incorporated.

5.      Cover the bowl with plastic wrap and refrigerate at least 12 hours or up to 24 hours.

6.      When ready to make waffles, stir the batter down gently. Heat a waffle iron and cook the waffles - amount of batter used will depend on the manufacturer instructions.

Notes

I've made these with 100% white flour = divine. I've made these with 100% wheat flour = hearty and slightly more dense. I've made these with 50% white flour and 50% whole wheat flour = just right for us.

This recipe can easily be cut in half if needed.

Yield: 8-12 waffles

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 12 hours

Total Time: 12 hours 15 minutes

From: Mel's Kitchen Café https://www.melskitchencafe.com/overnight-raised-waffles/

Thai Chicken Cilantro Soup

4 C  Chicken Broth
3 or 4 Chicken Breast Tenderlions
1/2 C uncooked rice
1/4 C Chopped Cilantro
1 Can Coconut Milk
1/8 C Lime Juice
1/8 C Fish Sauce
2 or 3 Chopped Green Onions
1 or 2 tsp Ginger
1/2 of 15 oz can Straw Mushrooms
Roasted Red Chili or Roasted Red Curry Paste

1. Boil chicken broth and add chicken and rice and cook until rice is done. 
2. Chop chicken and return to pan. 
3. Add cilantro, coconut milk, lime juice, fish sauce, green onion, ginger, mushrooms.
4. Add roasted red chili paste or roasted red curry paste.

From Silvia

Fred's Beans

2 large cans of pork-n-beans

1 can kidney beans

1 lb hamburger

1/2 lb bacon

1 onion

1 cup Ketchup 

1/4 c brown sugar

1 Tbsp vinegar

1/4-1/2 tsp liquid smoke

Brown the hamburger, bacon, and onion together.  Mix the remaining ingredients and heat.  

From Mom