Today's Meals:

For breakfast, I fed the kids (and dh) waffles and bacon.

Lunch: leftover northern beans with ham

Dinner: Chef Salad, breadsticks, brownies.

BREAKFAST:

Bulk Waffles

Recipe By : Cherylann
Serving Size : 48
Categories : Waffles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 cups sifted all-purpose flour
24 teaspoons double-acting baking powder
8 teaspoons baking soda
8 teaspoons salt
16 cups buttermilk
32 eggs -- well beaten
8 cups butter or margarine -- melted

Sift flour, baking powder, soda, salt. Combine buttermilk, eggs; add to flour mixture. With hand beater, or mixer at high speed, beat until smooth; whisk in butter.

When waffle iron is ready to use, pour batter into center of lower half until it spreads about 1" from edges. Bring cover down gently. Cook until no steam escapes. Do not raise cover during baking.

When waffle is done, lift cover; loosen waffle with fork; serve at once. Reheat iron before pouring in next waffle. Flash freeze & bag in multiples of 12 (separated by wax or freezer paper).

LUNCH:
All I did was fix dried northern beans with ham in them and seasoned well with salt, pepper and Italian seasoning. Simmered them all day.

DINNER:
Chef's Salad Bowl

Recipe By : Cherylann
Serving Size : 6
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds head lettuce or mixed greens
3/4 pound cooked turkey
1/2 pound cooked ham
1/2 pound cheddar cheese or swiss cheese
6 green pepper rings
3/4 pound tomatoes -- cut into wedges
3 hard-cooked eggs -- quartered

Cut or tear lettuce into bite-size pieces. Portion into individual salad bowls

Cut meat and cheese into thin strips. Arrange on top of lettuce, turkey, ham and cheese.

Garnish with 1 green pepper ring, 2 tomato wedges, and 2 egg quarters.

Serve salad with choice of dressings.

Breadsticks

Recipe By :Cherylann
Serving Size : 32-48
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups all-purpose flour -- divided
2 packages active dry yeast
2 teaspoons salt
2 cups warm water
cornmeal
1 egg white -- slightly beaten
1 Tablespoon water

In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface.

Knead in enough of the remaining flour to make stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half.

Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased baking sheet. Cover; let rise until nearly double (about 30 minutes). Preheat oven to 375°. If desired, brush with egg white mixture and sprinkle with coarse salt or sesame seed. Bake for 10 minutes; reduce temperature to 300° and bake for 20 to 25 minutes longer. Makes 32-48 breadsticks. Flash freeze, then bag in multiples of 6.

From-Scratch Brownies

Recipe By : Cherylann
Serving Size : 18
Categories : Brownies & Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces chocolate syrup
1/2 cup butter
1 cup all-purpose flour
1 cup sugar
4 eggs

Preheat oven to 350°.

Mix chocolate syrup, butter, flour and sugar together; add eggs, one at a time, mixing well after each addition.

Pour into a greased 13X9" baking pan; bake for 30 minutes.

Chocolate Cherry Crunch

Cast of Characters: cherry pie filling; fudge brownie mix; chopped pecans; quick-cooking oats; melted, unsalted butter.



Preheat oven to 350°.

Pour pie filling in the bottom of an ungreased 13X9" baking pan; set aside.



Pour brownie mix in a large bowl.





Mix in pecans and oats.





Blend in melted butter with dry ingredients together until coarse crumbs form; sprinkle over pie filling. The best way to mix it is to just dig in and get your hands dirty.

Note: I put in too much butter (twice the amount), so it should be drier, kind of like streusel. Also, I didn't completely melt the butter, but it was close enough.



Bake for 30 minutes. Cherries should be bubbly.






Chocolate-Cherry Crunch

Recipe By : Cherylann
Serving Size : 12
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
29 ounces cherry pie filling
1 package fudge brownie mix
1/2 cup chopped pecans
1 cup quick-cooking oats
3/4 cup unsalted butter -- melted

Preheat oven to 350°.

Pour pie filling in the bottom of an ungreased 13X9" baking pan; set aside.

Blend remaining ingredients together until coarse crumbs form; sprinkle over pie filling.

Bake for 30 minutes.

Today's Cookout

We had my mom over for lunch. We had ribs on the grill, deviled eggs, baked beans, potato salad and a chocolate trifle cake.

Barbecued Baby Back Pork Ribs

Recipe By : Cherylann
Serving Size : 6
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Trim & Tender Pork back ribs
Your favorite barbecue sauce

Place ribs in shallow pan. Cover with foil and bake at 300 degrees F. for 2 hours. Finish on grill by turning and basting ribs with barbecue sauce for 12 minutes.

Barbecue Sauce

Recipe By : Cherylann
Categories : This & That

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter
1 large onion -- finely chopped
6 cloves garlic -- pressed
1 cup white wine vinegar
1 teaspoon cinnamon
2 whole cloves
1 Tablespoon dry mustard
1 teaspoon chili powder
1/2 cup brown sugar
2/3 cup ketchup
1 cup water
salt and pepper

Melt butter in a saucepan; add the onion and garlic, until they just begin to brown. Add white wine vinegar, cinnamon, whole cloves, dry mustard, chili powder, brown sugar and ketchup. Stir, then add water and blend. Bring to a boil, lower heat to simmer, add salt and pepper to taste, and simmer for about 20-30 minutes.

Potato Salad

Recipe By :Cherylann
Serving Size : 12
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
8 Tablespoons Hellman's mayonnaise
4 Tablespoons relish -- drained
salt and pepper -- to taste
paprika -- to taste
3 hard-boiled eggs -- shelled and chopped, optional

Boil potatoes; drain. Add mayonnaise, relish, salt and pepper. Mix well.

Add eggs, if desired. Sprinkle with paprika.

NOTES : If more mayonnaise or relish is needed, add in increments of 1 Tablespoon at a time.

Deviled Eggs

Recipe By :Cherylann
Serving Size : 12
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs
mayonnaise -- as needed to moisten yolk mixture--do NOT add too much. You can always add more as needed.
2 Tablespoons relish
paprika -- for garnish
1 teaspoon Dijon mustard -- optional

Place eggs in cold water to cover in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, cover and cook 5 minutes. Remove from heat and leave eggs in covered pot of hot water 15 minutes. Drain eggs, refill with cold water. Remove shells.

Cut eggs in half lengthwise. Remove yolks. In small bowl, mash yolks, mayonnaise, relish and mustard. Fill eggs with yolk mixture.

Sprinkle with paprika.

Bacon Baked Beans

Recipe By :Cherylann
Serving Size : 8
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large cans pork and beans
3/4 brown sugar
6 slices bacon -- uncooked and cut into small pieces
1 teaspoon Dijon mustard
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup water
1 small onion -- diced

Preheat oven to 325°.

Mix all ingredients and bake in a "bean pot" for 2 1/2 hours; stir occasionally.

Double Chocolate Mocha Trifle

Recipe By : Cherylann
Serving Size : 16
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large package brownie mix
1 3/4 cups cold milk
2 packages white chocolate instant pudding -- or vanilla, if not available
8 ounces Cool Whip® -- or small whipping cream, whipped
4 Skor bars -- or Heath
4 teaspoons instant coffee granules
1/4 cup hot water

Prepare brownie mix according to package directions. Make sure that the total amount of liquid (oil and water) combined doesn't equal anymore than ½ cup total. Pour into 9X13 pan. Bake according to box directions and cool completely. Combine instant coffee with hot water, set aside to cool.

Mix together milk and pudding mixes. Blend in cooled coffee. Fold in Cool Whip. Spread over cooled brownie. Chop up skor bars and sprinkle over the top. Cover with shaved chocolate. Serve chilled and cut.

Dinner Tonight 7/3/08

Chicken Chili, Breadsticks, Salad, Key Lime Pie, Milk.

Chicken Chili

Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breasts
8 ounces Monterey jack cheese -- cubed
16 ounces salsa
46 1/2 ounces Great northern beans -- (3 cans), rinsed and drained

Cover chicken breasts with water in a saucepan; simmer until cooked through, about 20-30 minutes. Reserve broth and shred chicken.

Add reserved broth and chicken to crockpot; stir in cheese. Add salsa and beans to chicken mixture.

Cover and cook on low for 1-2 hours, or until heated through and cheese is melted.

Breadsticks

Recipe By : Cherylann
Serving Size: 32-48
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups all-purpose flour -- divided
2 packages active dry yeast
2 teaspoons salt
2 cups warm water
cornmeal
1 egg white -- slightly beaten
1 Tablespoon water

In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface.

Knead in enough of the remaining flour to make stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half.

Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased baking sheet. Cover; let rise until nearly double (about 30 minutes). Preheat oven to 375°. If desired, brush with egg white mixture and sprinkle with coarse salt or sesame seed. Bake for 10 minutes; reduce temperature to 300° and bake for 20 to 25 minutes longer. Makes 32 or 48 breadsticks.

Key Lime Pie

Recipe By :Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cold milk
2 packages vanilla pudding mix
2 teaspoons grated lime rind
8 ounces Cool Whip® -- thawed
6 ounces graham cracker pie crust, 9 inch
lime slices

Pour milk into large bowl. Add pudding mixes and lime peel. Beat with wire whisk 2 minutes or until smooth. Mixture will be thick. Immediately stir in 1/2 of the whipped topping. Spoon into crust.

Refrigerate 4 hours or until set. Garnish with remaining whipped topping and lime slices.

Tonight's Dinner 7/2/08

French Onion Beef, Mashed Potatoes & Gravy, Green Beans, Salad, Orange Cake & Milk.

French Onion Beef

Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds boneless beef round steak -- cut into 6 pieces
8 ounces sliced mushrooms
1 cup onion -- sliced and separated into rings
1 can French onion soup
6 1/4 ounces herb-flavored stuffing mix
1/4 cup butter -- melted
8 ounces shredded mozzarella cheese

Layer half of the beef, mushrooms and onion in greased crockpot; repeat layers.

Pour soup over top; cover and cook on low for 8-10 hours.

Shortly before serving, toss stufffing mix with seasoning packet, melted butter and 1/2 cup liquid from crockpot.

Spread stuffing mixture on top of beef. Increase to high; cover and cook 10 minutes, or until stuffing is fluffy. Sprinkle with cheese; cover and heat until cheese is melted.

Per Serving (excluding unknown items): 208 Calories; 17g Fat (73.0% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 237mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Mashed Potatoes

Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
3 Tablespoons mayonnaise
2 Tablespoons butter
1/8 cup milk
salt and pepper -- to taste

Boil potatoes; drain.

Mix boiled potatoes, mayonnaise, butter, milk, salt and pepper until smooth. Add more butter and milk as needed to make potatoes smooth.

Per Serving (excluding unknown items): 183 Calories; 10g Fat (47.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 88mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat.

Orange Icebox Pie Cake

Recipe By : Cherylann
Serving Size : 16
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 package white cake mix
8 ounces sour cream
2 large eggs
1/2 cup water
1/3 cup vegetable oil
1 tablespoon grated orange rind
vegetable oil spray with flour
Filling:
3/4 cup milk
2 Tablespoons cornstarch
14 ounces sweetened condensed milk
3 large eggs
1/2 cup orange juice, frozen concentrate -- thawed
2 drops red food coloring
4 drops yellow food coloring
3 Tablespoons unsalted butter -- cold, cut up
1 Tablespoon grated lime rind
Frosting:
1 1/2 cups whipping cream
1/2 cup powdered sugar

Preheat oven to 350°. Mist 4-9" round cake pans.

Beat cake mix, sour cream, eggs, water, oil and rind at low speed with a mixer 30 seconds or just until moistened; beat on medium speed 2 minutes.

Pour batter evenly into prepared pans. Level batter. Bake for 12-14 minutes or until a toothpick inserted comes out clean.

Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Prepare filling.

Filling: Whisk together 3/4 cup milk and cornstarch in a 3-quart heavy saucepan, whisking until cornstarch dissolves. Whisk in condensed milk and eggs until blended; whisk in orange juice and food coloring. Bring to a boil over medium heat, whisking constantly. Mixture will begin to thicken when lime juice is first added and then become thin again during first few minutes of cooking. It will thicken quickly as it comes to a boil. Boil 1 minute or until mixture thickens, whisking constantly. Remove mixture from heat and whisk in butter and lime rind until smooth. Pour filling into a large bowl, and place bowl in a larger bowl filled with ice. Stir often until cold, about 20 minutes.

Place 1 cake layer on a serving plate. Spread 1/3 filling evenly over top; repeat layers twice, ending with filling. Top with remaining cake layer. Prepare frosting.

Frosting: Beat whipping cream at medium-high speed with a mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

To keep frosting off the serving plate, tuck wax paper under bottom layer before you begin frosting. Spread frosting evenly on top and sides of cake. After the cake is frosted, gently remove wax paper. Serve immediately or chill until ready to serve.

Per Serving (excluding unknown items): 405 Calories; 24g Fat (53.7% calories from fat); 6g Protein; 41g Carbohydrate; trace Dietary Fiber; 119mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 2 1/2 Other Carbohydrates.

Tonight's Dinner

Meatball Hoagies, Salad, chips, strawberry cake and milk...

Meatball Sandwiches

Recipe By :Cherylann
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 big can tomato juice
14 ounces tomato sauce
1 small can tomato paste
1 jar spaghetti sauce
3 cloves garlic
2 1/2 pounds hamburger -- divided; 1 1/2 pounds for sauce, 1 pound for meatballs
garlic salt -- to taste
1 shake oregano
1 pinch dried parsley
1 big pack submarine rolls
1 package shredded mozzarella cheese
1 cup bread -- crumbled
2 eggs
1/4 cup milk -- may need a little more

Season 1.5 pounds hamburger with one clove of garlic, and however much garlic salt you like. Brown, then drain.

In a big old sauce pan pour in all the tomato stuff and spaghetti sauce. Add rest of garlic and some more garlic salt, oregano and parsley. Then add the hamburger. Allow to simmer on low for about 2 hours.

Preheat oven to 350°. Mix the rest of the hamburger, eggs, bread and milk (season to taste). Pack it in a square cake pan or 11x13" the best you can. Bake for about 40 minutes (until juices run clear). After it's done cut it into squares (these are square meatballs) just as you would a cake.

Put the spaghetti sauce in the crockpot and throw in the meatballs. Then scoop it in a bun, top with mozzarella and broil or not that's up to you (to melt cheese).

NOTES : This sauce can be adapted so that you're cooking a lot of things at once. Use it for lasagne, layer mostacolli noddles sauce and pepperoni and cheese and bake, use it in meatloaf, use it in chilli, make a pizza, freeze it for plain old spaghetti later. Use your imagination! Enjoy!


Strawberry Cake with Strawberry Cream Cheese Frosting

Recipe By :Cherylann
Serving Size : 16
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
vegetable shortening -- for greasing the pans
flour -- for dusting the pans
1 package white cake mix
1 package strawberry gelatin powder
1 cup mashed fresh strawberries with juice -- (1 1/2 cups whole berries)
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
1 cup frozen unsweetened grated coconut -- thawed
1/2 cup chopped pecans
Frosting:
8 ounces cream cheese -- at room temperature
1 stick unsalted butter -- at room temperature
3 1/2 cups confectioner's sugar -- sifted
3/4 cup fresh strawberries -- rinsed, capped and mashed to make 1/2 cup
1/2 cup frozen unsweetened grated coconut -- thawed
1/2 cup chopped pecans
16 pecan halves

Cake:

Place a rack in the center of the oven and preheat the oven to 350°.

Lightly grease 4-9" cake pans with solid vegetable shortening, then dust with flour. Shake out excess flour, set the pans aside.

Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute.

Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.

The strawberries should be well blended into the batter. Fold in the coconut and pecans.

Divide the batter among the prepared pans and place them in the oven; rotate the pans on the top rack to the bottom & vice versa halfway through baking.

Bake cakes until they are light brown and just start to pull away from the sides of the pans, 22-28 minutes. Be careful not to overcook the layers on the highest oven rack.

Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.

Frosting:

While cake is cooling, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and strawberries.

Blend the frosting on low until the sugar has been incorporated. Raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined.

To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up and frost the top. Repeat this process with the third and fourth layers and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes.

Top with the coconut and then the chopped pecans. Place the 16 pecan halves as a cutting guide for the cake. Can garnish with strawberries and whipped cream. Chill for at least an hour for frosting to set.

NOTES : Place the cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw overnight in the refrigerator before serving.

Dessert 6/26

Tomorrow's Dessert is in the oven now. It is very rich, so after every one has a small piece at dinner, I will send it with dh to work the next day.

Carrot Cake

Recipe By :Cherylann
Serving Size : 16
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake-Part 1:
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
Cake-Part 2:
2 jars junior baby food chopped carrots
2 cups sugar
1 cup salad oil
4 eggs
1/2 cup chopped walnuts
Cream Cheese Frosting:
8 ounces cream cheese
4 Tablespoons butter -- at room temperature
1 box powdered sugar
1 teaspoon vanilla

Preheat oven to 350°. Grease and flour a 13X10" pan; set aside.

Mix together flour, baking soda, salt, baking powder and cinnamon; set aside.

Mix together carrots, sugar, oil, eggs and walnuts.

Make a well in the dry ingredients and add carrots mixture. Mix well and pour into pan.

Bake 45-60 minutes. Test with toothpick. Cool cake.

Mix frosting ingredients together. Frost cake.

Tonight's Dinner 6/25

Tonight for dinner, we will have Swiss Steak, rice pilaf, green beans, salad, milk and brownies for dessert.


Swiss Steak

Recipe By :Cherylann
Serving Size : 8
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless beef round steak -- cut into strips
2 packets onion soup mix
58 ounces Italian diced tomatoes (2 large cans)

Spray crock with nonstick spray or line with a crockpot bag.

Arrange steak in crock; sprinkle with soup mixes. Pour tomatoes over top.

Cover and cook on High for 4 hours.

Serving Ideas : Serve over rice.

NOTES : Check at 3 hours.

Rice Pilaf

Recipe By :Cherylann
Serving Size : 6
Categories : Rice/Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package onion soup mix
2 Tablespoons butter
1 cup long-grain rice -- uncooked
1/2 cup red onion -- finely chopped
1 cup chicken broth
1/4 cup carrot -- shredded
1/4 cup slivered almonds -- toasted
1/4 cup peas -- drained
1/4 cup corn -- drained

Melt butter in large skillet over medium high heat. Add rice and onion; saute about 6 minutes or until golden.

Stir in broth, carrot, peas, corn and soup mix; bring to a boil.

Preheat oven to 350°.

Transfer to a 2-quart baking dish; cover.

Bake for 30 minutes.

Before serving, fluff rice with a fork and sprinkle with almonds.


Almond Cheesecake Brownies

Recipe By :Cherylann
Serving Size : 16
Categories : Brownies & Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter -- 1 stick
4 semisweet chocolate squares -- 4 ounces, chopped
4 unsweetened chocolate squares -- 4 ounces, chopped
2 cups sugar -- divided
5 large eggs -- divided
2 1/2 teaspoons vanilla extract -- divided
12 ounces cream cheese -- cold
3/4 teaspoon almond extract

Preheat oven to 350°. Grease 13X9" baking pan. In small bowl, combine flour, baking powder and salt.

In heavy 4-quart saucepan, melt butter and chocolates over low heat, stirring frequently until smooth. Remove from heat.

With wooden spoon, beat in 1 1/2 cups sugar. Add 4 eggs and 2 teaspoons vanilla; beat until well blended. Stir flour mixture into chocolate mixture just until blended.

In small bowl, with mixer at medium speed, beat cream cheese until smooth; gradually beat in remaining Sugar. Beat in remaining egg, almond extract and remaining vanilla just until blended.

Spread 1 1/2 cups chocolate batter in prepared pan. Spoon crema-cheese mixture in 6 large dollops on top of chocolate mixture (cream cheese mixture will cover most of chocolate batter).

Spoon remaining chocolate batter over and between cream cheese in 6 large dollops. With tip of knife, cut and twist through mixtures to create marbled effect.

Bake until toothpick inserted in center comes out almost clean, 35-40 minutes. Cool completely in pan on wire rack.

When cool, cut brownie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

Easter Menu, Recipes & Grocery List

Easter Menu (*=recipe):
o Pork Roast (mom)
o Greasy Rice (mom)
o Deviled eggs*
o Green beans
o Turnip greens
o Corn
o Butter beans
o Potato salad*
o Baked Macaroni & Cheese*
o Homemade rolls*
o Strawberry Cream Trifle*
o Chocolate Chess Pie*
o Easter Cookies (kids making from store bought dough)
o Lemon Meringue Pie*
o Tea (sweet & unsweet)
o Lemonade (splenda)*
o Water

Easter Recipes:
Deviled Eggs

Recipe By :Cherylann
Serving Size : 12
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs
mayonnaise -- as needed to moisten yolk mixture--do NOT add
too much. You can always add more as needed.
2 Tablespoons relish
paprika -- for garnish
1 teaspoon Dijon mustard -- optional

Place eggs in cold water to cover in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, cover and cook 5 minutes. Remove from heat and leave eggs in covered pot of hot water 15 minutes. Drain eggs, refill with cold water. Remove shells.

Cut eggs in half lengthwise. Remove yolks. In small bowl, mash yolks, mayonnaise, relish and mustard. Fill eggs with yolk mixture.

Sprinkle with paprika.

Potato Salad

Recipe By :Cherylann
Serving Size : 18
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 white potatoes -- peeled and cubed
12 tablespoons Hellman's mayonnaise
6 tablespoons relish -- drained
salt and pepper -- to taste
paprika -- to taste
4 hard-boiled eggs -- shelled and sliced, optional

Boil potatoes; drain. Add mayonnaise, relish, salt and pepper. Mix well.

Top with eggs, if desired. Sprinkle with paprika.

NOTES : If more mayonnaise or relish is needed, add in increments of 1 Tablespoon at a time.

Ultimate Macaroni & Cheese
Recipe by: Cherylann
Serving Size : 12
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces elbow macaroni – cooked and drained
36 ounces processed American cheese -- cut up
1 cup milk
1/2 teaspoon pepper
2 cups shredded cheddar cheese

Preheat oven to broil.

Add processed cheese, milk and pepper to macaroni; mix well. Cook on low heat until cheese is melted, stirring frequently.

Lightly grease a 2-quart casserole dish. Add macaroni and cheese mixture to dish. Sprinkle shredded cheddar cheese on top. Put in oven, checking every few minutes. Take out when cheddar cheese is melted and golden brown.

Yeast Rolls

Recipe By : Cherylann
Categories : Biscuits & Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups bread flour -- 6-8 cups
2 packets dry yeast
2 cups milk
1 Tablespoon salt
1/2 cup vegetable oil
1/2 cup sugar
3 eggs -- beaten

In a large mixing bowl, mix 4 cups. of flour with the yeast. Set aside. Pour the milk, salt, oil and sugar into a pot, stirring to mix, and place over medium heat until lukewarm. Pour the milk mixture into the flour and yeast; beat until smooth. Add the eggs, stirring hard to mix well (use your hands). One cup at a time, add as much of the remaining flour as needed to form a soft dough. Put the dough on cutting block. Let it rise to double its size. Knead dough 12-15 times. Roll out on floured block until about 1/2" thick. Cut rolls. Place rolls in a lightly greased baking pan. Let rise again until doubled in size. Bake for 15-20 minutes.

Old-Fashioned Pound Cake

Recipe By : Cherylann
Serving Size : 12
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups unsalted butter
3 cups powdered sugar
2 teaspoons vanilla
5 eggs
1/2 cup half and half

Preheat oven to 350°.

Grease and coat with sugar, 2-8" loaf pans or one 10" fluted tube pan.

In a bowl, combine flour, baking powder, nutmeg and salt. Set aside.

Cream together butter, powdered sugar and vanilla.

Add eggs, one at a time, beating well after each addition. Mixture should be light and fluffy.

Mix in half of flour mixture until smooth. Blend in half and half. Beat in remaining dry ingredients until smooth.

Pour cake batter into pans.

Bake for 45-75 minutes (depending on pan size), or until toothpick inserted in center comes out clean.

Cool in pan about 10 minutes before removing.

Strawberry Cream Trifle

Recipe By :Cherylann
Serving Size : 12
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sliced almonds -- toasted and chopped
1 pound cake -- baked; cut into 1" cubes
1 quart fresh strawberries -- reserve one for garnish
16 ounces frozen sliced strawberries in syrup -- thawed
2 Tablespoons fresh lemon juice
24 ounces strawberry yogurt
1 package cheesecake instant pudding
8 ounces Cool Whip® -- thawed, divided
powdered sugar

Hull all but one strawberry and cut into quarters. Combine fresh and thawed strawberries; mix well.

Whisk lemon juice, yogurt and pudding ix until smooth; immediately fold in 1 cup of Cool Whip.

To assemble trifle, place 1/3 of the cake cubes into bottom of trifle bowl. Top with 1/3 strawberry mixture. Top with 1/2 of the yogurt mixture, spreading evenly. Sprinkle with 1/3 of the almonds. Repeat layers one time. Top with remaining cake cubes and strawberry mixture.

To garnish, spread remaining Cool Whip over top of trifle, forming a flat surface. Sprinkle with remaining almonds. Sprinkle with powdered sugar. Create strawberry fan with reserved strawberry; place in center of trifle.
Chocolate Chess Pie
Recipe by: Cherylann
Categories : Pies & Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1 1/2 cups sugar
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa
1 stick butter
pinch salt
9 inch pie shell -- unbaked

Preheat oven to 350°.

Combine cocoa, butter and milk in saucepan.

Cook over low heat until smooth.

Remove from heat, add sugar, eggs and vanilla; beat well.

Pour into unbaked pie shell.

Bake 30 minutes or until well done.

Lemon Meringue Pie

Recipe By : Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
5 Tablespoons cornstarch
2 egg yolks
1 Tablespoon unsalted butter
2 teaspoons lemon peel -- finely shredded
1/3 cup fresh lemon juice
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 Tablespoons sugar
1 9 inch pie crust -- baked

Preheat oven to 350°.

For filling, in a medium saucepan, combine 1 1/2 cups sugar, cornstarch and a dash of salt. Gradually stir in 1 1/2 cups water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 more minutes. Remove from heat. Lightly beat egg yolks with a fork. Gradually stir about half of the hot filling into the beaten yolks. Return egg yolk mixture to the remaining hot filling in saucepan. Bring to a gentle boil. Cook 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Keep warm while preparing meringue.

In large mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 Tablespoons sugar, 1 Tablespoon at a time, beating on High speed about 4 minutes more or until mixture forms stiff peaks and sugar is dissolved.

Pour warm filling into baked pie crust. Immediately spread meringue over warm filling, sealing to edges. Bake 15 minutes. Cool for 1 hour on a wire rack. Chill 3-6 hours before serving.

Lemonade

Recipe By :Cherylann
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 quarts water
2 1/2 cups sugar
4 small lemons -- sliced

Fill 1 gallon jar 3/4 of water. Add sugar. Stir until sugar is melted. Add lemons. Fill jar with water and chill.

Easter Grocery List:

Produce:
o White potatoes
o 1 quart fresh strawberries
o 8 lemons

Frozen:
o Mini corn on cob
o 16 oz. frozen sliced strawberries in syrup
o 8 oz. Cool Whip
o 4 deep dish pie shells (recipes only call for 2, but this is in case it makes too much filling, like it did at Thanksgiving)

Condiments:
o Mayonnaise
o Relish
o Dijon mustard

Canned Goods:
o Green beans
o Turnip greens
o Butter beans

Pasta/Boxed Goods:
o 24 oz. elbow macaroni
o 36 oz. Velveeta cheese

Baking/Spices:
o Paprika
o Salt
o Pepper
o Bread flour
o 2 packets dry yeast
o Sugar
o Vanilla
o Cocoa
o Vegetable oil
o 1 pkg. cheesecake instant pudding
o Powdered sugar
o ½ cup sliced almonds
o All-purpose flour
o Baking powder
o Nutmeg
o Cornstarch
o Cream of tartar

Dairy:
o Easter Cookie dough
o 3 doz. eggs
o 1 gallon milk
o 1 lb. unsalted butter
o 24 oz. strawberry yogurt
o 2 cups shredded cheddar cheese
o ½ cup half and half