Culinary Warfare

Chilled Mango Cantaloupe Soup

"Exotic and refreshing! It's so good it oughtta be dessert! My husband's favorite dinner request all summer long... now THAT'S saying something."

Prep Time: 10 minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 24

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INGREDIENTS

½ cup sugar
½ cup boiling water
4 cups frozen mango chunks, thawed
2 cups fresh or frozen cantaloupe chunks, thawed if frozen
3 cups of milk, divided
1 ½ cups of whipping cream, divided
4 tablespoons of lemon juice
¼ tsp. ground cinnamon

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DIRECTIONS:

1. Dissolve sugar in boiling water; set aside to cool.

2. In food processor with knife blade, process ¼ of the fruit with ¼ cup of milk until smooth.

3. Transfer to a large bowl and continue until all the fruit has been processed.

4. Pour fruit mixture through a wire mesh strainer, discarding pulp. Set aside.

5. Stir sugar mixture with remaining 2 cups of milk, 1 cup of whipping cream, lemon juice, and cinnamon.

6. Cover and chill until ready to serve.

7. Drizzle remaining cream on individual bowls of soup in a decorative pattern to garnish.

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Whitney & Liria

Lemon Sour Cream Pound Cake

This cake is a 10 on the aphrodisiac Richter scale!
It is yummy with a capital "MMMMm."
People will hound you for the recipe. They will beg and plead.
Whether you want to pass it on is absolutely up to you!

Prep Time: 10 Minutes
Cook Time: 1 hour 30 minutes
Ready In: 2 Hours
Servings: 12

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INGREDIENTS

3 cups cake flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
½ cup fresh lemon juice
3 tablespoon grated lemon peel
1 cup sour cream

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DIRECTIONS:

1. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.      

2. Sift flour, baking soda and salt into medium bowl.

3. Using electric mixer, beat butter in large bowl at medium speed until fluffy.

4. Gradually add sugar and beat 5 minutes.

5. Add eggs 1 at a time, beating just until combined after each addition.

6. Beat in lemon juice and peel.

7. Mix in dry ingredients.

8. Mix in sour cream. Transfer batter to prepared pan.

9. Bake in a 325 degree oven  for 1 hour and 30 minutes or until cake tester inserted near center comes out clean. Let cake cool in pan on rack 15 minutes. Turn out cake.

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Whitney & Liria

Musical Soup

Beans, beans the musical fruit, the more you eat the more you.... Well, you know. This is not a dating dish unless you are in fact breaking up with someone. Then it's highly recommended!

Prep Time: Overnight
Cook Time: 2 Hours
Ready In: Fourteen Hours
Servings: 8

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INGREDIENTS

1 pound of beans for soup (15 types of beans are ideal)
1 tablespoon vegatable oil
1 large red onion, chopped
4 cloves of garlic, minced
2 bunches of scallions, chopped
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
zest of one lemon
1 tablespoon of balsamic vinegar
2 quarts of chicken or beef broth

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DIRECTIONS

1. Soak beans over night. Drain water.
2. In a large skillet, heat oil on medium heat and saute red onion until tender.
3. Add garlic, scallions and all other spices and zest. Cook for an additional 3 minutes.
4. Add vingar, beans, and stock, Cover and bring to a boil.
5. Lower heat and simmer for 2 hours. Check liquid levels and add more stock if needed.

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Beyond Bubbly Champagne Cocktail

An elegant way to toast any occasion!

Prep Time: seconds

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INGREDIENTS

champagne
raw sugar cubes
bitters
lemon twists

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DIRECTIONS

1. Place a raw sugar cube in the bottom of the champagne glass.

2. Saturate the cube with several drops of bitters. Don't use so much that it pools in the bottom of the glass.

3. Fill the glass 3/4 with champagne.

4. Twist a lemon twist in the glass and drop on top to garnish.

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Old Fashioned Peanut Brittle

This is so lovely to have on hand during the holidays.
You can give it away as gifts or just hoard it and eat it all yourself.
It's win-win baby!

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INGREDIENTS:

2 cups sugar
1 cup light corn syrup
1 cup water
1/4 pound butter
1 pound (about 3-1/4 cups) unsalted raw peanuts
1/2 teaspoon salt
1 teaspoon hot water
2 teaspoons pure vanilla extract
1-1/2 teaspoons baking soda (lump free)

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DIRECTIONS

1. In a heavy 5 quart sauce pan, combine sugar, corn syrup, water and butter. Cook over medium heat until the sugar is dissolved.

2. Continue cooking without stirring until temperature reaches 234 degrees on your candy thermometer.

3. Gradually stir in the peanuts so the mixture continues to boil. Turn heat to low. Cook and stir constantly until temperature reaches 280 degrees.

4. Remove from hear and stir in salt, hot water, and vanilla extract.

5. Return to heat and bump up the temp to medium. Continue stirring until mixture reaches 300 degrees.

6. Remove from heat, add the baking soda and stir just until mixture foams (no longer).

7. Immediately pour onto a greased cookie sheet and spread as thinly as possible.

8. Cool, break, and eat!

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Raspberry-Coconut Bars

Tie me up and call me Betty, you are going to dazzle them
with this simple and heavenly combination! Wonderful for breakfast
as they have a very coffee cakey taste. But you can, and should, serve them
anytime at all. They're delicious!

Prep Time: 10 Minutes
Cook Time: 25-30 Minutes
Ready In: 50 Minutes
Servings: 18 Bars

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INGREDIENTS

1 cup butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 cup raspberry jam, warmed
1/4 cup butter, melted
1-1/2 cups flaked sweetened coconut
2 eggs, slightly beaten
1 teaspoon sugar

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DIRECTIONS

1. In a large mixing bowl, cream together butter and sugar.

2. Add egg. Blend well.

3. Add flour. Blend well.

4. Pat crust into a greased 13 x 9 x 2 pan.

5. Spread warmed jam evenly over the crust.

6. In a small bowl, mix melted butter, coconut, 2 slightly beaten eggs and teaspoon of sugar.

7. Spread over jam layer and bake in a 350 degree oven for 25-30 minutes.

8. Cool, cut, and enjoy!

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Marvelous Mango Margaritas

This drink will be the mascot for your summer gatherings!
Not only is it easy, but it's beautiful and delicious as well.
Watch out though, it's so tasty that the kick creeps up on you!

Prep Time: moments
Servings: 6-8

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INGREDIENTS

1-26 ounce jar mangos, undrained
1-6 ounce can of frozen limeade, thawed
1-1/4 cups premium tequila (don't go cheap, the hangover isn't worth it)
1/2 cup Cointreau
1/2 cup Grand Marnier
1 lime, juiced
1/4 cup sugar
ice

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DIRECTIONS:

1. Pour 1/4 cup of the mango liquid into a saucer big enought to fit the rims of your glasses.

2. Pour the remaining juice in the blender.

3. Place sugar into a saucer big enough to fit the rim of your glasses. Dip all serving glasses into the mango juice and then into the sugar. Now put 'em aside until you need them.

4. Add limeade, tequila, Cointreau, and Grand Marnier into the blender. Blend like the dickens.

5. Pour half of the mixture into a glass measuring cup.

6. Add ice to the remaining goodness in the blender until contents measures 5 cups.

7. Blend until deliciously slushy.

8. Repeat with remaining liquid.

9. Pour into prepared glassed and serve.

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Whip Him Up Whipped Cream

There are so many ways to flavor your whipped cream.
Use your imagination and have fun with it!

Prep Time: 5 minutes
Ready In:5 minutes
Servings: depends how you use it

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INGEDIENTS

1 cup heavy whipping cream
2 teaspoons pure vanilla extract
powdered sugar

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DIRECTIONS:

1. For basic whipped cream, combine heavy cream, vanilla, and enough powdered sugar to sweeten lightly into a medium sized mixing bowl.

2. Beat at low speed until cream starts to thicken.

3. Increase speed to high and beat until mixture holds its own shape. Be careful not to beat so long that cream curdles. If you do curdle it, simply add more heavy cream and beat slowly until the constency is right.

4. To flavor your cream, consider adding a tablespoon of ground cinnamon. You can also replace the vanilla extract with bourbon, rum, peppermint schnapps... be creative and have fun!

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Whitney's Rockin Ratatouille

Ratatouille is the perfect dip with crackers, slices of crusty bread, or even corn chips.

For an impressive appetizer, pack about ¾ of a cup into individual ring molds and top it with baked goat cheese rounds (served warm or at room temperature).

Try it hot! Ratatouille is delicious served hot and tossed with pasta. Garnish with freshly grated parmesan cheese.

It's also the perfect filling for a dinner omelet!

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Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4

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INGREDIENTS

1 onion, coarsely chopped
2 garlic cloves, minced
6 tablespoons olive oil
3/4-pound eggplant, cut into ½” pieces (about 3 cups)
1 small zucchini, scrubbed, chopped into ½” pieces
1 small yellow zucchini squash, scrubbed, chopped into ½” pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
¾ cup halved,  black olives
3/4 pound small ripe tomatoes, coarsely chopped (about 1 1/4 cups)
1/2 teaspoon fresh oregano
1/2 teaspoon fresh thyme
1/8 teaspoon ground coriander
1 ½  teaspoon kosher salt (or to taste)
1/2 cup shredded fresh basil leaves
½ cup freshly grated Parmesan cheese (optional)

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DIRECTIONS:

1. In a large skillet heat 2 tablespoons of olive oil over moderately low heat, add garlic, onion, and stir until onion becomes translucent.

2. Bump up the heat to med.-high and pour in the remaining olive oil. Add the eggplant and continue to cook for 7-8 minutes until soft.

3. Add zucchini, squash, the bell pepper, and olives stirring occasionally, for about 12 minutes.

4. Add tomatoes, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender.

5. Add oregano, thyme, and coriander. Salt and pepper to taste, and continue cooking for 1 minute. Stir in the basil. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving or allowed to come to room temperature, depending on your preparation.

6. Sprinkle with cheese right before serving.

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Sour Cream Coffee Cake

My friend Kristina, vows this is the best thing that she has ever put in her mouth.
The girl's got great taste so I'd trust her on this.

Prep Time: 10 minutes
Cook Time: 45 minutes
Ready In: 1 hour 20 minutes
Servings: 8

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INGREDIENTS

½ cup softened butter
1 cup sugar
1 large egg
1-¼ cups all-purpose flour
½ teaspoons baking powder
¼ teaspoon salt
½ cup sour cream
2 teaspoons vanilla
½ cup chopped pecans
¼  cup firmly packed light brown sugar
2 tablespoon granulated sugar
2 teaspoons ground cinnamon

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DIRECTIONS:

1. In a medium sized bowl, beat the butter until fluffy. Add the egg; beat until blended.

2. Combine flour, baking powder, and salt. Add ½ to the butter mixture. Beat well. Add ½ the sour cream. Beat well. Repeat.

3. Combine pecans, brown sugar, granulated sugar, & cinnamon in a small bowl.

4. Grease a standard sized loaf pan 8 ½ x 4 ½ x 3. Spray in with cooking spray and dust with flour. Pour in ½ of the batter; sprinkle with ½ of the pecan mixture. Repeat. Stir in vanilla.

5. Bake in a preheated 350 oven for about one hour until wooden toothpick comes out clean. Check after 45 minutes, because you do not want to over bake this. You may need to put foil over the top for the last fifteen minutes to prevent excessive browning.

*** So yummy! Make up a few ahead of time and keep them in the freezer to serve during the holidays.

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Bon Apetit!
Whitney & Liria

Chilled Mango-Cantaloupe Soup

"Exotic and refreshing! It's so good it oughtta be dessert! My husband's favorite dinner request all summer long... now THAT'S saying something."

Prep Time: 10 minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 24

½ cup sugar
½ cup boiling water
4 cups frozen mango chunks, thawed
2 cups fresh or frozen cantaloupe chunks, thawed if frozen
3 cups of milk, divided
1 ½ cups of whipping cream, divided
4 tablespoons of lemon juice
¼ tsp. ground cinnamon

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DIRECTIONS:

1. Dissolve sugar in boiling water; set aside to cool.

2. In food processor with knife blade, process ¼ of the fruit with ¼ cup of milk until smooth.

3. Transfer to a large bowl and continue until all the fruit has been processed.

4. Pour fruit mixture through a wire mesh strainer, discarding pulp. Set aside.

5. Stir sugar mixture with remaining 2 cups of milk, 1 cup of whipping cream, lemon juice, and cinnamon.

6. Cover and chill until ready to serve.

7. Drizzle remaining cream on individual bowls of soup in a decorative pattern to garnish.

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Lemon Sour Cream Pound Cake

This cake is a 10 on the aphrodisiac Richter scale!
It is yummy with a capital "MMMMm."
People will hound you for the recipe. They will beg and plead.
Whether you want to pass it on is absolutely up to you!

Prep Time: 10 Minutes
Cook Time: 1 hour 30 minutes
Ready In: 2 Hours
Servings: 12

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INGREDIENTS

3 cups cake flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
½ cup fresh lemon juice
3 tablespoon grated lemon peel
1 cup sour cream

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DIRECTIONS:

1. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.      

2. Sift flour, baking soda and salt into medium bowl.

3. Using electric mixer, beat butter in large bowl at medium speed until fluffy.

4. Gradually add sugar and beat 5 minutes.

5. Add eggs 1 at a time, beating just until combined after each addition.

6. Beat in lemon juice and peel.

7. Mix in dry ingredients.

8. Mix in sour cream. Transfer batter to prepared pan.

9. Bake in a 325 degree oven  for 1 hour and 30 minutes or until cake tester inserted near center comes out clean. Let cake cool in pan on rack 15 minutes. Turn out cake.

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Whitney's Rockin' Ratatouille

Ratatouille is the perfect dip with crackers, slices of crusty bread, or even corn chips.

For an impressive appetizer, pack about ¾ of a cup into individual ring molds and top it with baked goat cheese rounds (served warm or at room temperature).

Try it hot! Ratatouille is delicious served hot and tossed with pasta. Garnish with freshly grated parmesan cheese.

It's also the perfect filling for a dinner omelet!

--------------------------------------------------

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4

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INGREDIENTS

1 onion, coarsely chopped
2 garlic cloves, minced
6 tablespoons olive oil
3/4-pound eggplant, cut into ½” pieces (about 3 cups)
1 small zucchini, scrubbed, chopped into ½” pieces
1 small yellow zucchini squash, scrubbed, chopped into ½” pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
¾ cup halved,  black olives
3/4 pound small ripe tomatoes, coarsely chopped (about 1 1/4 cups)
1/2 teaspoon fresh oregano
1/2 teaspoon fresh thyme
1/8 teaspoon ground coriander
1 ½  teaspoon kosher salt (or to taste)
1/2 cup shredded fresh basil leaves
½ cup freshly grated Parmesan cheese (optional)

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DIRECTIONS:

1. In a large skillet heat 2 tablespoons of olive oil over moderately low heat, add garlic, onion, and stir until onion becomes translucent.

2. Bump up the heat to med.-high and pour in the remaining olive oil. Add the eggplant and continue to cook for 7-8 minutes until soft.

3. Add zucchini, squash, the bell pepper, and olives stirring occasionally, for about 12 minutes.

4. Add tomatoes, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender.

5. Add oregano, thyme, and coriander. Salt and pepper to taste, and continue cooking for 1 minute. Stir in the basil. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving or allowed to come to room temperature, depending on your preparation.

6. Sprinkle with cheese right before serving.

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Killer Chocolate Shake

This is the perfect dessert to enjoy on a scorching summer day.

Prep Time: 3 Minutes
Cook Time: None
Ready In: Immediately
Servings: 2

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INGREDIENTS

1-1/2 cups milk
2 teaspoons pure vanilla extract
3/4 cup chocolate syrup
1-1/2 cup premium vanilla ice cream
1 teaspoon of sugar

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DIRECTIONS:

1. Combine all ingredients in the blender and blend like a fiend til desired consisteny is reached.

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My Mom's Artillery Punch

One guess why it's called Artillery Punch?
This intoxicating brew packs a wallop!
So watch your step and let the good times roll!

Prep Time: 5 minutes
Ready In: 5 Minutes
Servings: 1 punch bowl full

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INGREDIENTS

4 cups strong black tea (I like Darjeeling)
4 cups rye whiskey
1 bottle red wine
2 cups dark rum
1 cup brandy
1 jigger benedictine
3 cups orange juice
3/4 cup lemon juice
corn syrup

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DIRECTIONS:

1. Mix every everything together in your punch bowl.

2. Sweeten with corn syrup to taste.

3. Float an ice ring in the bowl and serve.

4. Garnish with orange twists and maraschino cherries.

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Maple Syrup Muffins

Oh, yummy, yummy, yummy... Serve these warm to those you love and they will worship you for it! If you want to really be a star, whip together some softened butter and maple syrup to serve with them. I've heard it said that this might be the cause of unexpected jewelry.

Prep Time: 5 Minutes
Cook Time: 22-25 Minutes
Ready In: 35 Minutes
Servings: 12-18 muffins (depending on size)

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INGREDIENTS

1/2 cup pure maple syrup
1/2 cup butter, softened
1/2 cup sugar
2-1/2 cups flour
4 teaspoons baking powder
1-1/2 cups old-fashioned rolled oats
1 cup low-fat milk

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DIRECTIONS:

1. In a large bowl, mix butter, sugar, and salt with hand mixer.

2. Add dry ingredients until mixture is crumbly.

3. Stir in oats.

4. Blend milk and maple syrup together in a glass measuring cup and pour over dry ingredients. Stir until moistened.

5. Spoon into lined muffin tins and bake in a 350 degree oven until golden or until toothpick inserted in center comes out clean.

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Big Bad Blondies

These are a scrumptious change of pace from regular brownies.
Just pour yourself a tall glass of milk and you're ready to wow the masses!

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 1 Hour
Servings: 18 Delicious Bars

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INGREDIENTS

1-16 ounce box of light brown sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon pure vanilla extract
pinch of salt
1-1/2 cups pecan, chopped
2 cups chocolate chips

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DIRECTIONS:

1. Melt butter in a heavy sauce pan.

2. Stir in sugar, eggs, and vanilla.

3. Stir in baking powder and salt.

4. Stir in Flour.

5. Finally mix in nuts and chocolate chips.

6. Bake in a greased 13 x 9 x 2 pan for about 25 minutes, or until toothpick inserted in the center comes out clean.

7. Cool and cut into 18 bars.

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Luscious Lemon Almond Tart

This combination of lemon and almond isn't the norm,
but this tart is so delicious that it should be.
It's well worth the time!

Prep Time: 30 Minutes
Cook Time: 1 Hour 25 Minutes
Ready In: 5 Hours
Servings: 8

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INGREDIENTS

CRUST:

1 cup all-purpose flour
1/4 cup sliced almonds
1 tablespoon sugar
pinch of salt
7 tablespoons chilled butter, cut into small pieces
1 tablespoon cold water
2 teaspoons almond extract

FILLING:

4 eggs
1-1/4 cups sugar
7 tablespoons lemon juice, freshly squeezed
2 tablespoons grated lemon peel
2 tablespoon butter
1/2 sliced almonds

GARNISH:

mint sprigs
fresh raspberries

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DIRECTIONS:

1. To make the crust, combine flour, almonds, sugar, and salt in the bowl of a food processor. Pulse until nuts are ground and mixture is well combined.

2. Add butter. Pulse until course meal forms.

3. Add water and almond extract. Pulse until dough begins to clump.

4. Press dough into a 9" tart pan. Cover the bottom and the sides both.

5. Freeze crust until firm: about 30 minutes.

6. To make filling, combine sugar, eggs, lemon juice, and peel in a heavy sauce pan. Whisk constantly over medium heat for about 5 minutes or until mixture thickens. Don't boil.

7. Remove from heat and stir in butter.

8. Transfer mixture to a small bowl and cover with plastic wrap. Push the wrap directly onto the lemon mixture to keep a skin from forming. Refrigerate 2-3 hours until cold.

9. Line Crust with foil and fill the bottom with pie weights or beans. Bake at 400 degrees for 15 minutes.

10. Remove the foil and weights and continue to bake for 15 minutes or until light golden.

11.Reduce the oven temp to 350 degrees.

12. Spread the filling over the crust and sprinkle with almonds. Bake until edges begin to crack and filling is set; 36-38 minutes.

13. Cool completely. Sift powdered sugar on top. Garnish with fresh raspberries and mint.

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Festive Frittata

You can impress the masses with this divine egg casserole.
And by the masses, of course, I mean your future in-laws.

Prep Time: 1 Hour
Cook Time: 55 Minutes
Ready In: 2 Hours
Servings: 6

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INGREDIENTS

2 cups half-and-half
1-1/2 cups French bread, cubed
1/2 cup white onion, finely chopped
1/4 cup green pepper, finely chopped
1/4 cup red pepper, finely chopped
1 tablespoon vegatable oil
1/2 cup white mushrooms sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried crushed oregano
1/4 teaspoon dried crushed basil
1 small jar marinated artichokes, drained
2 cups gruyere chesse, shredded
1-1/2 cups cheddar cheese, shredded

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DIRECTIONS:

1. In a large bowl, whisk eggs and cream until frothy.

2. Add French bread cubes. Cover and chill for 1 hour.

3. In a large skillet, over medium heat, cook onion, peppers, and mushrooms until veggies are tender but not brown. Remove from heat.

4. Stir all seasonings into the egg mixture.

5. Press artichokes between paper towels to remove extra moisture. Quarter them and add them to the egg mixture, along with gruyere cheese and 1 cup cheddar cheese.

6. Pour into a 2-quart baking or souffle dish.

7. Sprinkle with reamaining cheddar and bake in a 325 degree oven for 55 minutes or until set.

8. Cool 5-10 minutes before serving.

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I'm So Hot I've Gotta Wear Shades

This this a great make-ahead dish that can easily be spiced up or down by adjusting your use of chili.

Prep Time: 45 Minutes
Cook Time: 1 Hour
Ready In: 2 Hours
Servings: 8

** Can be prepared 1 –2 days ahead and, much like Mrs. Robinson, is actually better with age!

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INGREDIENTS

1 tablespoon vegetable oil
2 cups chopped onion
3 cloves garlic, minced
1 1/4 teaspoons dried oregano
1 1/2 tablespoons ground cumin
2 pounds ground turkey or ground beef
1/3 cup chili powder
2 bay leaves
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
1 12-oz bottle beer (do not use dark beer)
2 19-ounce cans hot chili beans (with chipotle peppers) or use black beans (rinsed and drained) for milder chili.
Garnishes as desired: Shredded cheddar cheese, Chopped red onion, Chopped fresh cilantro, Lime Wedges, Sour cream (or light sour cream)

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DIRECTIONS:

1. Heat oil in heavy large pot over medium heat.

2. Add garlic and onions; sauté 10 minutes, until really tender and light brown. Add oregano and cumin; stir 1 minute.

3. Turn heat to medium-high. Add beef, break up with spoon. When beef is no longer pink, add chili powder, bay leaves, cocoa powder, salt and cinnamon.

4. Add tomatoes with their juices, breaking up with back of spoon.

5. Mix in stock, beer and tomato sauce.

6. Bring to boil.

7. Reduce heat; simmer 30 minutes, stirring occasionally.

8. Add beans. Simmer long enough that flavors blend, about 20 minutes. Discard bay leaves.

Serve with garnishes to taste.

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Maryland Blue Crab Cakes

Delectable love cakes!

Prep Time: 10 Minutes
Cook Time: 12-15 Minutes
Ready In: 30 Minutes
Servings: 4

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INGREDIENTS

1 pound lump Maryland Blue crabmeat
1 teaspoon bay spice (Old Bay seasoning is my favorite!)
1/2 cup breadcrumbs
1 egg
3 teaspoons worcesteshire sauce
1/2 teaspoon dry mustard
2 tablespoons mayonaise
1 teaspoon lemon juice
1 tablespoon prepared mustard
1 tablespoon melted butter
2 teaspoons fresh parsley, chopped

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DIRECTIONS:

1. Combine all ingredients except crabmeat in a medium sized bowl.

2. Stir in crabmeat.

3. Shape into cakes

4. Bake at 375 degrees for 12-15 minutes until cakes are golden brown.

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Chocolate Chip Orgasms

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 3-1/2 Dozen

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INGREDIENTS

1 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs, beaten
2 tablespoons pure vanilla extract
1/2 cup unsweetened cocoa
2-1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2-1/2 cups semi-sweet chocolate chips
1-1/4 cups pecans, chopped

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DIRECTIONS:

1. In a large bowl with mixer at medium speed, combine butter, sugars, eggs, vanilla, and cocoa. Beat until well blended.

2. Add salt and soda.

3. Add flour.

4. Stir in chocolate chips and pecans.

5. Drop dough by rounded tablespoons on lightly greased cookie sheets.

6. Bake about 10 minutes until done.

7. Cool slightly and eat!

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Hot Don't Cross Me Buns

These are a bit of fooling around but they are worth every second!

Prep Time: 3 Hours
Cook Time: 25 Minutes
Ready In: Overnight
Servings: 24

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INGREDIENTS

1 cup milk
2 tablespoons dry active yeast
1/2 cup sugar
2 teaspoons salt
1/3 cup butter, melted and cooled
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
4 eggs
5 cups all-purpose flour
1-1/2 cups raisins
1 egg white

Glaze:

1-1/2 cups powdered sugar
1 tablespoon finely grated lemon zest
1 tablespoon lemon extract
2-3 tablespoons milk

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DIRECTIONS:

1. In a sauce pan, heat milk until very warm (110 degrees).

2. Pour warm milk into the bowl of your mixer.

3. Sprinkle yeast over the top and let sit for 5 minutes to activate.

4. Fit mixer with dough hook. At low speed, add sugar, salt, butter, spices, and eggs.

5. Gradually add flour. Once flour is combined, knead with dough hook for 6 minutes.

6. Turn mixer off and detach hook. Cover bowl with plastic wrap and let sit on the counter for 45 minutes to rest.

7. Remove plastic and re-insert dough hook. Knead for 4 more minutes. Add raisins.

8. Form dough into a ball (it will be sticky). Put dough into a greased bowl and cover with plastic wrap. Let rise overnight in the refrigerator.

9. Take dough out of the refrigerator and let sit for 30 minutes to warm up. Line 2 cookie sheets with parchment paper. Divide dough into 24 equal portions.

10. Shape each portion in a ball and place 12 balls on each cookie sheet about 1/2" apart.

11. Cover with a clean towel and let rise in a warm place for 1-1/2 hours.

12. With a serrated knife, carefully slash on "X" on the top of the buns. Brush with egg white.

13. Bake buns in a 400 degree oven for 10 minutes. Without opening the oven door, reduce temperature to 350 and bake an additional 15 minutes.

14. While buns are baking, whisk together all of the glaze ingredients. Drizzle glaze over hot buns and serve.

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Can't Fail Mac n' Cheese

This is goooooooood stuff!

Prep Time: 30 Minutes
Cook Time: 40-45 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 8 Side Servings, 4 Main Dishes

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INGREDIENTS

3 cups elbow macaroni
1/3 cup all-purpose flour
2-1/3 cups milk
1 cup mozzarella, shredded
3/4 cups parmesan, shredded
1 cup sharp cheddar, shredded
4 ounces jack cheese, shredded
salt
pepper
1/2 cup Japanese bread crumbs (panko)

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DIRECTIONS:

1. Cook macaroni according to directions on package. Drain in colander.

2. Run under cold water,

3. Combine flour and milk in large sauce pan. Whisk constantly over medium heat until thick (about 10 minutes).

4. Add cheese and stir until melted.

5. Remove from heat and stir in 1 teaspoon salt, pepper to taste, and macaroni.

6. Pour into 2-quart greased casserole dish.

7. Sprinkle with panko.

8. in a 375 degree oven, bake 40-45 minutes until bubbly.

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Super Simple Green Bean Casserole

A family favorite for decades! If you're looking for that "home made" feeling,
leave a colander with freshly washed beans in the sink. When something is this simple,
why not get extra credit for home cooking!?

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DIRECTIONS

1. Stop by the nearest grocery store.

2. Pick up a can of French fried onion rings.

3. Look on the back for recipe.

4. Buy all the ingredients you need.

5. Go home and make your casserole!

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Liria's Luscious Apricot Stuffed Chicken Breasts

They're luscious, they're plump, and they're succulent... You too can enjoy my delicious breasts tonight!

Prep Time: 10 Minutes
Cook Time: 30-40 Minutes
Ready In: 50 Minutes
Servings: 6

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INGREDIENTS

6 boneless, skinless chicken breasts

Filling:

1 cup dried apricots, chopped
2 tablespoons brandy
4 tablespoons onion, chopped
3 tablespoons slivered almonds
1 tablespoon parsley, chopped
1/2 teaspoon salt

Sauce:

1-1/2 cups plain yogurt, warmed
3/4 cup dried apricots, chopped
1/3 cup dijon mustard
2 teaspoons sugar

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DIRECTIONS:

1. Mix together all filling ingredients in a small bowl.

2. Fill each breast with 1/6 of the filling, roll up and secure with toothpicks.

3. Bake for 30-40 minutes in a 375 degree oven.

4. While baking, mix together all of the sauce ingredients. Rewarm as soon as the breasts come out of the oven and spoon on.

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Simple Mushroom Soup

Soup IS good food!

Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Servings: 4

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INGREDIENTS

3 tablespoons butter
1 medium onion, chopped
1 pound assorted mushrooms, sliced
3 cups chicken stock
3 tablespoons flour
1 teaspoon dried oregano
1 bay leaf
4 tablespoons white wine
1 teaspoon garlic salt
1/2 teaspoon paprika
1-1/4 heavy cream
fresh parsely, chopped

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DIRECTIONS:

1. Heat butter in a large saucepan and saute onion until translucent.

2. Clean mushrooms and slices off stems.

3. In the bowl of a food processor, pulse chicken stock with flour and mushroom stems until blended. Pour into onion mixture.

4. Add sliced mushrooms, oregano, bay leaf, garlic salt, and paprika to onion mixture as well. Cover and simmer for 30 minutes.

5. Stir in cream. Heat but do not boil.

6. Ladle into individual bowls, garnish with parsley sprig and serve.

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Apple Martinis

These are Whitney's favorite cocktail of ALL time!
(Liria's been known to do a little damage with these lovelies herself!)
What will happen when you make them?

Prep Time: Under a Minute
Servings: That all depends...

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INGREDIENTS

1 part vodka
1 part Sour Apple Pucker Schnapps
1/2 part apple juice
green apple slices

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DIRECTIONS:

1. Mix vodka, shcnapps, and apple juice in a cocktail shaker with ice.

2. Pour into a chilled martini glass and garnish with an apple slice.

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It's a Very Looooong Island Iced Tea

This gives new meaning to, "Make mine an iced-tea!"

Prep Time: Under a Minute
Servings: 1 powerful cocktail

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INGREDIENTS
1/2 ounce vodka
1/2 ounce Triple Sec
1/2 ounce tequila
1/2 ounce rum
1/2 ounce gin
1-1/2 ounces sweet-n-sour mix
coke
lemon wedge

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DIRECTIONS:

1. Combine all the booze in a shaker with ice.

2. Pour into a tall glass.

3. Top off with sweet-n-sour mix and as much coke as will fill the glass.

4. Garnish with a lemon wedge.

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Sex on the Beach

A refreshing alternative to real sex on the beach...
...and no bothersome sand to deal with!

Prep Time: seconds

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INGREDIENTS

2 shots high-end vodka

1 shot peach schnapps

3 shot cranberry juice

3 shots pineapple juice

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DIRECTIONS:

1. Pour everything into a highball glass and stir.

2. Take your clothes off and sip.

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Wickedly Simple Chocolate Fondue

The ideal treat for dipping... some of my favorite dippers
include strawberries, fresh pinapple, bananas, and pound cake.
Just use your imagination!

Prep Time: 3 Minutes
Cook Time: 5 Minutes
Ready In: 8 Minutes
Servings: 4

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INGREDIENTS

10 ounces bittersweet or semi-sweet chocolate
1/2 cup heavy cream
1/4 cup milk
2 teaspoons pure vanilla extract

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DIRECTIONS:

1. Combine chocolate, heavy cream, and milk in the top half of a double-boiler.

2. Stir until smooth.

3. Remove from the heat and stir in the vanilla.

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Salmon Mousse

These are tasty and beautiful little morsels to serve any time of year!

Prep Time: 10 Minutes

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INGREDIENTS

4 ounces smoked salmon
2 tablespoons heavy cream
1-8 ounce package cream cheese, softened
1 tablespoon fresh lemon juice
1 teaspoon fresh dill, chopped
salt and pepper to taste
cherry tomatoes
cucumber slices

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DIRECTIONS

1. Place salmon into the bowl of a food processor and blend until smooth.
2. Add cream, cream cheese, juice, and fresh dill weed. Salt and pepper to taste and pulse until it forms a mousse like consistency.
3. Cut the tops off of cherry tomatoes and hollow them out. Slice cucumbers.
4. Pipe Salmon Mousse in tomatoes and on cucumber slices. Garnish with tiny sprigs of fresh dill.

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Don't forget to READ THE LETTERS that lead to this advice! Bon Apetit! Whitney & Liria

Little Chopped Franks and Beans

This is that perfect anytime of the year food!

Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 Minutes
Servings: 8 Side Dishes or 4 Entrees

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INGREDIENTS

8 good sized weiners
3 slices bacon
3 small onions, chopped
2 (15 ounce) cans vegetarian beans in tomato sauce
1 tablespoon chili sauce
1 tablespoon molasses
1 teaspoon chili powder

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DIRECTIONS:

1. Grill or broil the weiners until skin pops and they are done. Let cool, then slice into bite sized morsels.

2. Fry bacon in a skillet. Remove bacon and blot with paper towel to remove excess fat.

3. Saute onions in bacon fat until transparent. Remove from fat with a slotted spoon and blot with paper towel.

4. In a 1-1/2 quart casserole dish, combine onions, bean, chili sauce, molasses, and chili powder.

5. Crumble in 3 slices of bacon and stir in  sliced weiners.

6. Cover with foil and bake in a 400 degree oven for 35 minutes.

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Creamy Creamy Cannoli

This dish brings out the italian in everyone! Using store bought shells,
this is super easy to make, but no one would ever guess. It's that molto bene!

Prep Time: Moments
Cook Time: None
Ready In: 10 Minutes
Servings: 18 Cannoli

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INGREDIENTS

2 pounds of ricotta cheese
1-1/2 cups powdered sugar
1 tablespoon pure vanilla extract
1 tablespoon pure almond extract
1 teaspoon ground cinnamon
powder sugar

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DIRECTIONS

In a large mixing bowl, mix ricotta until smooth.
Add powdered sugar, extracts, and cinnamon. Mix until well blended.
Fill Cannoli shells.
Sift powdered sugar over the top of the cannoli and serve.

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Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

Vanilla Cream Pie

See Coconut Cream Pie Variations

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Bon Apetit!
Whitney & Liria

Ooey Gooey Lasagna

This recipe can be used to persuade.
It's the big guns!

Prep Time: 40 Minutes
Cook Time: 1 Hour 25 Minutes
Ready In: 2 Hours 15 Minutes
Servings: 8+

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INGREDIENTS

Sauce:

1 tablespoon olive oil
1 cup white onion, chopped
1/2 cup carrots, peeled and finely chopped
3 tablespoons garlic, minced
8 ounces lean ground beef
8 ounces Italian sausage, casings removed
1-28 ounce can crushed tomatoes, with juice
1/4 cup tomatoe paste
1/3 cup fresh basil, chopped
1 tablespoon brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper

Lasagna:

15 lasagna noodles
2-15 ounce containers part skim ricotta cheese
1-1/2 cup freshly grated parmasean
1 cup Montery jack cheese, grated
4-1/2 cups mozzarella cheese, grated
2 large eggs
1 bag baby spinach, washed and chopped

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DIRECTIONS:

1. To make the sauce, heat oil in a 4-quart sauce pan. Add onions, carrots, and garlic and cook at medium heat till tender; 10-12 minutes.

2. Add beef and sausage. Continue cooking for an additional 5 minutes. Break meat up as you go.

3. Add the rest of the ingredients. Cover and simmer for about 15 minutes.

4. Discard bay leaf.

5. In a small bowl, combine ricotta with eggs and spinach. Mix well.

6. While sauce is cooking, prepare the lasagna noodles according to package instructions.

7. Spread 1/2 the sauce on the bottom of a 13 x 9 glass baking dish.

8. Top with 1/3 of the noodles.

9. Next, top with 1/2 the ricotta mixture and 1/2 of the parmasean, jack, and 2 cups of mozzarella.

10. Lay 5 more noodles on top.

11. Top with remaining ricotta mixture, the remaining parmasean and jack cheeses and 2 more cups of mozzarella. Top with 1/2 cup of sauce.

12. Top with last 5 noodles. Pour on remaining sauce and sprinkle with remaining mozzarella.

13. Cover with aluminum foil and bake at 350 degrees for forty minutes.

14. Uncover and bake an additional forty minutes until hot and bubbling.

15. Let stand 10 minutes before serving.

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I Really Love Your Peaches Pie

This is that perfect anytime of the year food!

This pie represents all that is right with the world! It tastes like the innocence of childhood wrapped up in a balmy summer day with a hug from your grandma; It's perfection!

Prep Time: 35 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 8

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INGREDIENTS

Crust:
2/3 cup vegatable shortening, not butter flavored
3/4 teaspoon salt
1/4 cup boiling water
1-1/2 cups all-purpose flour

Pie Filling:
3-1/2 pounds of ripe fresh peaches (about 9), peeled* and sliced
1 cup of sugar
1/3 cup all-purpose flour
1 teaspoon of ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel

Crumble Topping:
2/3 cup softened butter
1 cup sugar
1-1/2 cups all-purpose flour

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DIRECTIONS:

Make the crust:

1. Measure shortening into a small mixing bowl.

2. Add salt and cream together with the back of a wooden spoon.

3. Pour boiling water over the top and stir until shortening is melted.

4. Stir in flour.

5. Press dough into a 10" deep pie pan.**

Filling:

1. In a large bowl, combine sugar, flour, cinnamon, nutmeg; stir.

2. Add peaches, lemon juice and peel.

3. Toss to coat evenly. Let mixture stand for 15 minutes.

Crumble:

1. In a medium sized mixing bowl, cream butter with an electric mixer. Add sugar and continue to mix. Add flour; mix until well incorporated.

2. Stir peaches again. Pour into pie crust.

3. Sprinke crumble on top of the pie.

4. Place pie on a cookie sheet and bake 30 minutes or until the crumble is golden brown.

5. Cover pie with tin foil and continue baking an additional 20 minutes.

* If your peaches aren't perfectly ripe, boil them in a large sauce pan for 5 minutes and let them cool. The skins should slip right off.

** If you don't have a 10" deep pie tin, try making 2 smaller pies.

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Come to Mama Coconut Cream Pie

This pie is part of the reason I've been so happily married for so long.

Prep Time:  1 hour
Cook Time:  15 minutes
Servings: 10

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INGREDIENTS

Graham Cracker Crust:

12 large graham crackers
4 tablespoon sugar
8 tablespoons butter, melted

Filling:

4-1/2 cups milk
1-1/2 cups sugar
5 tablespoons corn starch
1/2 teaspoon salt
6 eggs, seperated (the whites get used in the meringue)
9 tablespoons butter
2 tablespoons vanilla
2-1/2 cups sweetened coconut

Meringue Topping:

6 eggs whites (seperate while cold, then let come to room temperature)
2-1/2 teaspoons pure vanilla extract
1/4 teaspoon cream of tartar powder
9 tablespoons sugar

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DIRECTIONS:

1. Make the crust by processing the heck out of the graham crackers.

2. Add sugar and melted butter. Mix well and press into a 10" deep pie tin.

3. Bake crust for 6 minutes in a 375 degree oven.

4. To make filling, combine sugar, corn starch, and salt in a large, heavy sauce pan.

5. Gradually whisk in milk. Cook over medium heat until thick and bubbly.

6. Reduce temp to low and continue to stir for 2 more minutes. Remove from heat.

7. In small mixing bowl, beat egg yolks.

8. Gradually whisk in 1 cup of hot mixture. Stir well and pour back into the sauce pan. Cook over medium heat, stirring constantly until it comes to a gentle boil. Reduce heat to low and continue cooking, while stirring, for 2 minutes.

9. Remove from heat and stir in butter and vanilla until well blended.

10. Stir in 2 cups of coconut.

11. Pour into baked pie shell.

12. To make meringue, pour egg whites into a very clean and dry, large mixing bowl.

13. Mix egg whites, vanilla, and cream of tartar at medium speed until blended. Increase speed to high until soft peaks form.

14. Decrease speed to medium and add sugar 1 tablespoon at a time. Increase speed to high and mix until stiff, glossy peaks form (about 4 minutes).

15. Spoon meringue over the pie filling, being careful to adhere it to the sides. Sprinkle with remaining coconut and bake at 350 degrees for 15 minutes or until the meringue is set and the peaks are golden.

16. Cool completely before refrigerating. Refrigerate for several hours before serving.

Variations:

Banana-Rama Ceam Pie:

Follow recipe exactly. Instead of adding coconut to the filling, add 3-4 sliced bananas.

Vanilla Cream Pie:

Omit both coconut and banana from the filling.

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