The Not So Perfect Housewife Recipes

Gluten Free Pumpkin Bread

2011-11-04T20:10:00.000-07:00

1 cup brown sugar, packed
4 Tablespoons pure maple syrup
1/4 cup olive oil (yes, olive oil.. it works.. trust me)
2 eggs, beaten
1 Tablespoon vanilla extract
1 1/2 cups pumpkin puree
1 1/2 cups Gluten Free flour mix
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon xanthum gum

Preheat oven to 350’ F degrees. In one bowl mix all the wet ingredients. In another bowl combine all the dry ingredients together. Than slowly combine the two mixtures and mix until all the ingredients are blended well. Place the batter in a prepared bread pan or a Bundt pan. Bake 45-50 minutes or a knife inserted comes outs clean. Let it cool and serve.

Cheeseburger Soup

2011-10-29T19:38:00.001-07:00

(via Mr. Sunday’s Soups by Lorraine Wallace – I know, I used this last week, but they’re so Good!)

1 tablespoon extra virgin olive oil
2 pounds lean ground beef ( I used 1lb ground beef and 1 block of extra firm Tofu)
1 medium onion, chopped
2 stalks celery, diced
2 carrots, shredded
2 tablespoons finely chopped fresh basil
2 teaspoons flat leaf parsley, finely chopped
2 garlic cloves, very finely chopped
1 1/2 quarts (6 cups) low sodium chicken or beef broth, homemade
2 medium potatoes, peeled and cut into 1/2 inch chunks
One 14.5 ounce can diced tomatoes, drained
One 6 ounce can tomato paste
4 cups shredded Cheddar Cheese
4 cups shredded Monterey Jack cheese
1/4 cup ketchup
2 tablespoons Dijon mustard
1 cup whole milk

For Serving: Toasted sesame hamburger buns & kosher dill pickle slices – MAKES THE MEAL!!

Place a large, heavy soup pot or Dutch oven over medium-high heat and add the oil. Add the beef, onion, celery, carrots, basil, parsley, and garlic and cook, stirring frequently to break up the meat until the meat is browned and vegetables are tender. 6 to 8 minutes.

Remove from the heat briefly, and tip the pan to one side. Spoon off the accumulated fat from the mixture and return the pot to the medium heat.

Sprinkle the flour over the beef mixture and cook. Stirring all the time, for about 2 minutes to cook off the raw taste of the flour.

Stir in the broth and potatoes and bring to a boil, stirring occasionally. Reduce the heat to low and simmer gently, covered, until the potatoes are tender. About 10 minutes.

Stir in the tomatoes, tomato paste, cheeses, ketchup, and mustard. Cook, stirring all the time, until the cheeses are melted and smooth and the soup is only just coming to a gentle boil. Stir in the mil, and continue cooking just until heated through.

Lade into wide, shallow bowls (or mugs) and serve with toasted buns and pickle slices on the side.

Hearty Lentil Soup by Lorraine Wallace

2011-10-22T13:24:00.001-07:00

1 cup dried lentils
1 1/4 quarts (5 cups) low-sodium chicken broth, homemade or store bought
1 onion, finely chopped
1 stalk of celery, finely chopped
1 carrot, peeled and finely chopped
1 garlic clove, minced
1 green bell pepper, cored, seeded, and finely chopped
1 small potato, peeled and roughly chopped
2 cups tomato sauce
1/2 teaspoon curry powder
1/2 teaspoon dried basil
1 teaspoon kosher salt

Freshly ground black pepper

Rinse the lentils well in a colander and pick over and discard any discolored lentils or debris.
In a large, heavy soup pot or Dutch oven, combine the lentils, broth, onion, celery, carrot, and garlic. Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are just tender, about 30 minutes.

Add the bell pepper, potato, tomato sauce, curry powder, basil, salt, and black pepper to taste.

Continue to simmer until potato is cooked, about 15 minutes more.

Ladle into warm bowls or tall mugs and serve.

Mama Mikki's Granola

2011-09-11T08:22:00.000-07:00

Ingredients:

8 cups rolled oats                                        1/2 cup brown sugar
1 1/2 cups flax seed meal                            1/4 cup maple syrup
1 cup sunflower seeds (optional)                  3/4 cup honey
1 cup slivered almonds                                1 cup vegetable oil
1 cup finely chopped pecans                        1 tablespoon ground cinnamon
1 cup chopped walnuts                                1 tablespoon vanilla extract
1 1/2 tsp salt ( optional - I leave it out)         2 cups raisins or any dried fruit

Directions:

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or foil

Combine the oats, flax seed, and nuts in a bowl. Stir.

In a small saucepan, stir together salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla. Bring to a boil over medium heat, than pour over dry ingredients. Stir to coat.

Spread mixture evenly on baking sheets.

Bake in preheated oven for total of 20 to 25 minutes. Stopping and stirring half way through.

Cool, than stir in raisins or dried fruit. Store in airtight container.

Enjoy.

Gluten-Free Belgian Waffles

2011-02-21T10:42:00.001-08:00

Ingredients
1 cup brown rice flour
1 cup sorghum flour
1 cup potato starch
1/2 cup tapioca starch
4 tsp. baking powder
1 tsp. salt
2 tsp. sugar
1 tsp. xanthan gum
3 cups sour milk
1/2 cup oil
6 egg whites
Instructions:
Sift all the dry ingredients into a large bowl. In a medium bowl, beat egg whites till stiff peaks from. Slowly add milk and oil to egg mixture. Gently add egg mixture to dry ingredients. Do not over mix. Batter can be slightly lumpy.
Pour onto hot waffle maker. Cook till light brown.

Homemade Ranch Dressing

2011-01-27T17:17:00.001-08:00

1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Mix all the ingredients in a bowl. Cover and let chill for 30 minutes.. ( if your family will leave it alone)

Carrot Salad

2011-01-22T17:27:00.003-08:00

Ingredients

4 carrots, shredded
1 tablespoon lemon juice
1/4 cup chopped walnut
salt and pepper to taste

Directions

In a bowl, combine the carrots, lemon juice, walnuts, salt and pepper. Toss and chill before serving.
I find the longer the salad has to chill, the better the taste

Gluten Free Pizza Crust

2011-01-17T09:48:00.000-08:00

Ingredients

3 cups gluten-free flour blend

3 tsp sugar

3 tsp xanthum gum

3 tsp dry active yeast

1 tsp salt

2 eggs

1 tsp vinegar

3 Tbsp vegetable oil

1 ½ cup milk

Instructions

In a mixing bowl, combine flour, sugar, xanthum, yeast, and salt.
Add egg, vinegar, oil and milk to dry ingredients and mix for 3 minutes on high speed using an electric mixer.
Using a rubber spatula, spread dough evenly on a well greased cookie sheet or 14" round pizza pan.
Let rise on top of a warm oven for 20-30 minutes
Bake crust at 425 F for 10 minutes. Top with pizza sauce, 2 cups grated mozzarella cheese and your choice of pizza toppings.
Bake at 425 F for 15 minutes or until cheese bubbles.

Gluten Free Minestrone with Italian Sausage

2011-01-14T16:26:00.000-08:00

1 tablespoon olive oil or vegetable oil
1 lb sweet Italian sausage ( I used Al Fresco Chicken Sausage)
1 medium onion, chopped
2 medium carrots, coarsely chopped
2 teaspoons dried basil
2 teaspoons finely chopped garlic
6 cups beef broth ( I used homemade)
2 cups diced tomatoes (28 oz. can untrained)
1 can northern beans, drained & rinsed
1 cup uncooked gluten free elbow macaroni
1 medium zucchini, sliced
1 cup frozen cut green beans

1. In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to7 minutes, stirring frequently, until sausage is cooked.

2. Stir in next 3 ingredients. Heat to boiling. Reduce heat to medium-low; cover and cook for 7 to 8 minutes stirring occasionally.

3. Stir in remaining ingredients. Increase heat and bring back to boiling. Cook 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.

Chocolate Chip Refrigerator Cookies

2010-12-14T07:29:00.000-08:00

Ingredients

¾ cup unsalted butter, room temperature

¾ cup brown sugar

2/3 cup powdered sugar

1 large egg

1 teaspoon vanilla extract

2 ½ cups all purpose flout

1 teaspoon baking soda

1 teaspoon salt

2 cups semi sweet chocolate chips, 12 ounces

1/3 cups pecans chopped – optional

1 cup macadamia nuts, chopped – optional

Directions

Using an electric mixer, beat butter, brown sugar, and powdered sugar in large bowl until fluffy. Beat in egg and vanilla. Sift flour, baking soda, and salt in medium bowl. Add to butter mixture and beat until blended. Stir in chocolate chips and nuts if desired. Place 2 sheets of plastic wrap or wax paper on work surface. Spoon dough into 12 inch long strips on each sheet. Divide equally. Form dough into logs. Wrap in plastic and refrigerate 1 hour.

Preheat oven to 325 degrees. Using a sharp knife, cut cookie dough into ½ inch thick slices. Arrange dough slices on large cookie sheet with parchment paper (optional). Bake until cookies are light golden brown, about 14 minutes. Transfer sheets to rack and cool for 5 minutes. Transfer cookies to rack and cool.

Pumpkin Cream Cheese Cake Roll

2010-12-09T10:58:00.001-08:00

3 large eggs 2 tsp. cinnamon

1 cup sugar 1 tsp. ginger

2/3 cup canned pumpkin ½ tsp nutmeg

1 tsp. lemon juice ¼ tsp. salt

¾ cup flour 1 cup finely chopped walnuts

Filling

1 cup confectioners’ sugar ¼ cup butter or margarine, softened

1 (8oz) pkg. cream cheese ½ tsp vanilla

Have all ingredients at room temperature. Lightly grease a 15x10x1 inch jelly roll pan, cover with a sheet of wax paper, greased and floured. Set aside.

Place eggs in large mixing bowl and beat on high speed for 5 to 10 minutes or until light and fluffy. Gradually beat in sugar. Stir in the pumpkin and lemon juice by hand.

Sift together flour, baking powder, salt and spices; gently fold into pumpkin-egg mixture. Pour into prepared pan and spread evenly. Sprinkle top with chopped nuts; lightly press nuts into batter with fingers.

Bake at 375’ F for 15 minutes or until cake is springy when touched lightly. (Do not over bake cakes; cake will crack when rolled.)

Remove cake from oven and sprinkle with a little extra confectioners’ sugar. Cover with dishtowel and reverse onto countertop. Remove pan and peel off wax paper. Roll towel and cake together to cool.

While cake is cooling, make filling.

Place all the filling ingredients in a mixing bowl and beat until completely smooth. Unroll cooled cakes and spread evenly with filling. Reroll (without towel) and refrigerate till serving time.

Cake can be frozen. Thaw before serving.

Makes a great Christmas gift.

Gluten Free Chocolate Pumpkin Muffins

2010-12-03T08:19:00.000-08:00

Ingredients

1/4 cup butter, room temperature
1/4 cup cream cheese
1/3 cup pumpkin pureed
2/3 cup sugar
2 eggs
1/3 – 1/2 cup of milk
2 teaspoons vanilla
1 teaspoons cinnamon
pinch of salt
1 cup GF flour mix
1 teaspoon baking powder
1/4 cup cocoa powder

Directions:

Preheat your over to 375F.

Cream together butter, cream cheese and sugar. Add pumpkin and mix again.

Add eggs and 1/3 cup of milk. Mix again. (Keep remaining milk for the end just in case you need to add it to the batter)

Add vanilla, cinnamon, salt, GF flour mix, baking powder and cocoa powder. Mix again.

The batter should be nice and thin – kind of like cake batter. If it’s like this, don’t add the milk. If it’s really thick, add the milk slowly until you get a nice consistency.

Fill muffin cups 2/3 of the way.
* I used mini muffin tins and an ice cream scoop to fill them

Bake for 25 – 30 minutes or until completely baked through and set. Remove from the oven and allow to cool for 5 – 10 minutes before eating.

To make theses even MORE yummylicious – feel free to add 1/2 cup chocolate chips!

Gluten Free Cinnamon Rolls

2010-11-30T11:26:00.000-08:00

2 Tablespoons butter

¼ cup sugar

2/3 cup milk, warm milk ( I used Almond milk )

1 package yeast ( about 1 tablespoon)

1 egg

¼ cup canola oil

½ cup sorghum flour ( or potato starch – thought I liked the sorghum flour)

¼ cup teaspoon baking soda

2 ½ teaspoons baking powder

½ teaspoon salt

1 teaspoon vanilla

Filling

1 cup brown sugar

1 ¼ teaspoon cinnamon

1/3 cup chopped nuts – optional

Glaze/Frosting

6 – 8 ounces Cream Cheese, softened

¼ cup butter, softened

2 teaspoons vanilla

2 cups powdered sugar

1 Tablespoon milk

Directions

Preheat oven to 375 degrees

Proof the Yeast : Add yeast to warm milk and cover with plastic wrap. Allow to proof for about 5 to 10 minutes before you mix together other ingredients

In a medium bowl, combine butter and sugar. Mix well. Add milk & yeast mixture.

Add remaining ingredients and mix very well.

Sprinkle some sugar on a well greased flat cookie sheet or counter to roll out dough.

Lay dough on top of the counter and slowly pat/roll out the dough into a rectangle shape. (I never measure them out – I just eye ball it )

Once dough is rolled out, spread filling mixture over the dough evenly.

Working from one end, slowly roll the dough forming a long cyclinder.

Cut the roll into 8 – 10 slices – denpending how thick you want them.

Place rolls into a greased pie pan or 8x8 square dish

Bake for about 20 minutes or until tops are slightly brown ( I like mine a little mushy so I don’t let them overcook).

Allow rolls to cool for a few minutes while you mix together the glaze/frosting

Glaze/Frosting: Mix all ingredients together in a small bowl

Using a small spatula, frost/glaze cinnamon rolls and serve.

Homemade Taco Seasoning

2010-11-06T12:54:00.001-07:00

Ingredients

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper

Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

This is about the same measurement as a packet of seasoning, so it usually seasons 1 lb of ground beef very well.

* Double or triple recipe to have more on hand

Gluten Free Focaccia Bread

2010-11-01T15:01:00.000-07:00

Whisk together these dry ingredients in a large mixing bowl:

1 cup sorghum flour

1 cup potato starch (not potato flour!)

1/2 cup millet flour ( or brown rice flour)

2 teaspoons xanthun gum

1/ 1/4 teaspoon sea salt

1 teaspoon dried minced onion

1/2 teaspoon garlic powder

2 teaspoons dried thyme

2 teaspoons dried basil

Proof the yeast:

Add 1 tablespoon active dry yeast

1 1/4 to 1 1/3 cup warm water (at 110 degrees F)

A pinch of sugar

When the yeast is poofy, pour the mixture into the dry ingredients and add:

4 tablespoons extra virgin olive oil

1 tablespoon honey

1/2 teaspoon lemon juice

1 egg whisked

Stir to combine. The dough should be sticky- it doesn't really feel like typical wheat bread dough- more like a thick muffin batter.

Place dough on baking stone cover with parchment paper

Using wet hands pat and shape the dough into a rounded loaf.

Put the pan into a warm oven and allow it to rise for 20 minutes. Turn on the oven to 375 degrees F.

Start timer when the oven comes up to temperature. Once the oven is 375 degrees, put the timer on for 25 minutes. Bake until golden and firm.

Remove from the bread and cool it on a wire rack. Slice with a sharp bread knife.

Chicken with Carmelized Onions

2010-10-25T11:18:00.000-07:00

Ingredients:
4 4 to 5 ounce boneless skinless chicken breasts
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbsp. olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 Tbsp. red wine vinegar
1 Tbsp. Low-sodium soy sauce
1 tsp. bottled minced ginger
1 Tbsp. chopped fresh or 1/2 tsp. dried rosemary

Sprinkle chicken with salt and pepper.
Heat oil in large skillet on medium until hot. Add onion and cook 4 minutes.
Add chicken; cook 8 minutes, turning once or until chicken is no longer pink. Remove onion and chicken from skillet
Add jam, vinegar, soy sauce, ginger, and rosemary; cook 2 minutes, stirring constantly with a wisk. Return chicken mixture to skillet; cook 2 minutes, stirring occasionally.
Serve immediately.

** From the 7-Day Menu Planner for Dummies

Gluten Free Pumpkin Whoopie Pies

2010-10-13T09:27:00.000-07:00

Ingredients:

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1-2/3 gluten free baking mix
1/2 tsp xanathan gum
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Get ahead
Freeze the whoopie pies for up to three days.

Directions:

Preheat the oven to 350°. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda, xanthan gum and 3/4 teaspoon salt. Using a rubber spatula, fold in the baking mix.
Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Crockpot Apricot Ginger Chicken

2010-09-01T09:07:00.000-07:00

2 to 4 tablespoons olive oil
4 lbs chicken legs, skin removed, rinsed, patted dry
3/4 cup apricot preserves
1/2 cup orange marmalade
1/4 cup low-sodium soy sauce
1 tablespoon sesame oil ( I skipped this – it was too expensive at the store)
2 cloves of garlic, pressed
3 medium-size shallots, finely chopped
1 teaspoon peeled and grated fresh ginger ( I used dry ginger)
1 bunch of green onions for garnish

1. Coat the inside of the crock with olive oil spray

2. In a large skillet over medium-high heat, warm 2 tablespoons of olive oil. Add chicken in batches (adding more oil as needed) and brown, turning once or twice and transferring the chicken to the crock as it browns.

3. In a medium size bowl, combine the preserves, marmalade, soy sauce, oil, garlic, shallots, and ginger with a fork. Pour the mixture over the chicken. Cover and cook on High for 2 1/2 to 3 hours, until chicken is tender and cooked through.

4. Remove the chicken with tongs from the crock and place on dinner plates or large platter. Serve sprinkled with green onions.

Cold Corn & Black Bean Casserole

2010-08-23T14:37:00.000-07:00

1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 (15 ounce) can black beans, rinsed and
drained ( I used 2 cups of prepared black beans)
1 (8.75 ounce) can sweet corn, drained ( I used cooked corn on the cob cute off the cob)

Directions:
1. In a small bowl, mix together balsamic vinegar, oil, salt, black pepper, cumin, and chili powder.
2. In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing. Cover, and refrigerate overnight.

Fish Taco's

2010-02-01T17:22:00.000-08:00

White Sauce:

1 cup mayonnaise
1/4 cup milk
4 tablespoons lemon juice
1 teaspoon garlic salt
2 teaspoons of Season All

Fish Tacos:

2 cups gluten free bread crumbs
1 teaspoon salt
1 teaspoon garlic powder
1 cup milk
24 ounces boneless cod or your favorite fish, cut into 2-inch pieces
6 corn tortillas
2 cups shredded cabbage ( we use Cole Slaw mix)

Directions

For the sauce:

Mix all ingredients together and set aside.

Preheat oven to 375 degrees F.

Mix bread crumbs, salt, and garlic powder in a separate dish. Dredge fish pieces in milk then in bread crumb mixture.

Place pieces on greased cookie sheet and bake in over for until fish is flaky and done.

Place baked pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste.

Garden Vegetable Quiche

2010-01-26T14:46:00.000-08:00

1 small carrot, grated
2 cups sliced zucchini ¼ tsp salt
1 onion, chopped
1 cup 1% fat cottage cheese
2 cloves garlic, minced
2 eggs
2 Tbsp. margarine
¼ cup milk
1 medium tomato, chopped
dash of Worcestershire sauce
3 Tbsp. Parmesan cheese

Preheat oven to 375’F. Saute vegetables (except tomato) in margarine just until soft. Add tomato and heat through. Beat eggs and add remaining ingredients, except Parmesan cheese. Place vegetables in greased pie plate and cover with egg mixture. Bake about 25 to 35 minutes. Top with Parmesan cheese and let sit for a few minutes.
Bon Appetit!

Gluten Free Homemade Chicken Tenders

2010-01-12T09:11:00.000-08:00

1 1/2 cups gluten free bread crumbs
1/3 cup grated Parmesan cheese
1 tsp. dried parsley
1/4 tsp. garlic salt
2 egg whites
1 tablespoon water
1 pound boneless, skinless chicken breast, cut into strips
ranch dressing for dipping

Preheat oven to 450' F. In bowl, combine crumbs, cheese, parsley, and garlic salt. Using a whisk, whisk egg whites and water in another bowl. Dip the chicken pieces into egg mixture, then into crumb mixture to coat evenly. Arrange on baking stones. Bake 14 - 16 minutes or until chicken is no longer pink.

Serve with dressing.

English Muffin Bread

2009-12-29T13:23:00.000-08:00

5 1/2 to 6 cups flour
2 pkgs yeast (or 4/12 tsp)
1 Tbsp. sugar
2 tsp. salt
1/4 tsp baking soda
1/2 cup water
cornmeal

Combine 3 cups of flour, yeast, sugar, salt and soda.

Heat liquids to 120-130 degrees. Add to dry mixture. Mix well.

Stir in enough additional flour to make stiff, tacky batter (not a dough). Spoon into two (2) 8 1/2 x 4 1/2 loaf pans that have been greased and coated with cornmeal. Sprinkle top of bread with cornmeal. Cover and let rise in warm place for about 45 minutes.

Bake at 400 degrees for 25 minutes. Remove from pans immediately. Cool, slice,and toast.

Christmas Morning Cinnabuns

2009-12-27T18:26:00.000-08:00

Ingredients

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Luscious Lemon Cheesecake

2009-12-18T08:54:00.001-08:00

Ingredients

CRUST:
1 1/4 cups graham cracker crumbs
3/4 cup finely chopped nuts
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
4 eggs
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla extract

Directions

In a bowl, combine crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Add lemon juice, peel and vanilla; beat just until blended. Pour into crust.
Bake at 350 degrees F for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.

Cappauccino Cheesecake

2009-12-18T08:52:00.000-08:00

Ingredients:

1 3/4 cups (about 18 cookies total) crushed chocolate cookies
1/2 cup granulated sugar
1/3 cup butter
3 (8 ounces each) packages cream cheese
1 cup French Vanilla Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
4 large eggs
6 teaspoons NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
1/4 cup all-purpose flour
3/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1 (16 ounces) container sour cream

Instructions:

PREHEAT oven to 350º F.

COMBINE cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.

BAKE for 5 minutes.

BEAT cream cheese and Coffee-mate in large mixer bowl until creamy. Combine eggs and coffee granules in medium bowl; stir until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust.

BAKE for 45 to 50 minutes or until edges are set but center still moves slightly.

MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in sour cream. Spread over top of cheesecake.

BAKE for 10 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.

Black Label Fudge Cake

2009-11-16T06:05:00.000-08:00

from Jack Daniel's Spirit of Tennessee Cookbook

1 tablespoon butter

1 1/2 cups sifted all-purpose flou

3/4 cup sugar

1 tablespoon baking powder

4 tablespoons cocoa, divided

3/4 cup milk

1 1/4 teaspoons vanilla

3/4 cup chopped walnuts

1/2 cup firmly packed brown sugar

1/4 cup Jack Daniels Whiskey

1/3 cup cold water

whipped cream or ice cream

Preheat oven to 325'. Place butter in 8x8 inch baking pan; melt in oven. Remove from overn and set aside. In a medium bowl, combine flour, sugar, baking powder and 2 tablespoons cocoa. Blend in milk and vanilla. Stir in nuts. Spread into pan with melted butter. Evenly sprinkle batter with brown sugar, mixed with remaining 2 tablespoons of cocoa. Pour whiskey and cold water evenly over top of cake. Bake 20 to 25 minutes, or until cake is firm with a fudgy sauce on top. Serve warm with whipped cream or ice cream. makes 4 to 6 servings.

Zucchini Chocolate Chip Muffins

2009-11-12T07:52:00.000-08:00

Ingredients

1 1/2 cups all-purpose flour
3/4 cup sugar – I substituted with apple juice concentrate – it worked GREAT!
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup apple sauce (instead of oil)
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts

Directions

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.