Lemon Cake with Lemon Filling and Lemon Butter Frosting

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter

1 1/4 cups white sugar

3 eggs

1 teaspoon vanilla extract

1 cup milk
 
1 tablespoon grated lemon zest

1/2 cup fresh lemon juice

1 tablespoon cornstarch

6 tablespoons butter

3/4 cup white sugar

4 egg yolks, beaten

 
4 cups confectioners' sugar

1/2 cup butter, softened

2 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

2 tablespoons milk

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
• To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
• Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours
• To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
• To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Chocolate Peanut Butter Cookies

1 cup Butter, softened
1 1/2 cups Peanut Butter with Chocolate
1 cup Granulated Sugar
1 1/2 cup Brown Sugar, firmly packed
2 large Eggs
2 tsp Vanilla Extract
1 tsp Salt
1 tsp Baking Soda
2 cups All Purpose Flour

•  Cream together butter, peanut butter and both sugars until smooth.
• Add eggs and vanilla. 
• Add salt, soda and flour.
• Mix well.
• Drop dough by tablespoonfuls onto greased baking sheets. 
• Bake in preheated 350 degree oven for 8 - 10 minutes.
  

Brownie Chip Cookies

Brownie Chip Cookies
1 1/3 cup butter or margarine
¾ cup brown sugar
½ cup granulated sugar
2 eggs
1 ½ tsp vanilla
2 ¼ cups flour
2/3 cup cocoa
1 tsp. Baking soda
½ tsp salt
3 Tbsp milk
2 cups white chocolate chips
1 cup chopped nuts (optional)

• Cream together butter, brown sugar and granulated sugar.
• Beat in eggs and vanilla.
• Combine flour, cocoa, baking soda, salt in separete bowl.
• Blend dry ingredients into creamed mixture alternately with milk.
• Stir in white chocolate chips and nuts.
• Drop dough by tablespoons onto ungreased cookie sheet. 
• Bake at 350 degrees F. For 8 to 10 mintues. 

Makes about 4 ½ dozen cookies.
For a change try switching the white chocolate chips for a different flavor.

Chocolate Chip Cookies

1 cup butter or margarine, softened
1 cup packed brown sugar

½ cup granulated sugar
2 eggs

½ tsp vanilla
2 cups flour

1 tsp baking soda
½ tsp salt.

2 cups Semi-sweet chocolate chips
1 cup chopped walnuts (optional)

• Beat butter or margarine with brown sugar, and granulated sugar. 
• Beat in eggs and vanilla.
• Gradually blend dry ingredients into creamed mixture.
• Add chocolate chips and nuts.
• Drop by tablespoons onto ungreased cookie sheet.
• Bake at 350 for 8 to 10 minutes (for soft and chewy).
• Once cooled down place in a air tight container, and they will stay soft.

For a change I like to use 1 cup of semi-sweet chocolate and 1 cup of peanut butter chips. Instead of the full 2 cups of semi-sweet chocolate chips.

Chicken Alfredo Pasta with Roasted vegetables

1 tbsp olive oil                                           4 boneless chicken breasts
1 onion, chopped                                       2 garlic cloves, diced
1 tbsp dried oregano
1 tomato, chopped                                    ½ cup sliced mushrooms
1 tbsp olive oil dash of salt
1 lb pasta of choice                                    4 qts boiling water
1 tbsp salt

Alfredo Sauce
½ cup butter                                             1 cup whipping cream
½ cup grated parmesan cheese              1 tsp salt
¼ tps pepper

• In a medium saucepan heat oil, add chicken, onion, and garlic. When it's done cooking place chicken in additional dish.
• Cook pasta according to the package instructions.
• While chicken is cooking place the tomato and mushrooms to a backing dish. Sprinkle with oil, salt and pepper. Bake about 15 minutes at 350 degrees F.
• Combine butter and cream in the saucepan over medium-low heat. Bring to a slow simmer. Add cheese, salt and pepper.
• Combine in a bowl the chicken, roasted vegetables, pasta and sauce. Serve and enjoy.

For a change make a Chicken Alfredo Pizza.
2 pizza crust 1 alfredo sauce (recipe above)
1 cup shredded mozzerella cheese (or more if you like it cheesy)
1 tomatoe, chopped ½ cup sliced mushrooms
½ cup sliced olives 1 tbsp fresh basil
Any other pizza toppings you would like.

• Top pizza and bake as directed.

7 Layer Dip

1 can refried beans

¼ cup sour cream

¼ cup salsa

1 cup cheddar cheese, shredded

1 tomato, chopped

½ can black olives

2 green onions, chopped

• Heat refried beans in a pan til it's spreadable. Then spread it on the bottom of 9 x 13 casserole dish. Spread sour cream, salsa, cheese, tomato, black olives, and green onions. Serve with tortilla chips or in a tortilla for a 7 layer burrito.

*Change it up to what you like.

Asian Lettuce Wraps

16 Boston Bibb or butter lettuce leaves 1 pound lean ground beef
1 large onion, chopped
2 cloves fresh garlic, minced 1 tablespoon soy sauce
1/4 cup hoisin sauce 2 teaspoons ground ginger
1 tablespoon rice wine vinegar Asian Chile pepper sauce (optional)
1 (8 oz.) can water chestnuts, drained & finely chopped 1 bunch green onions, chopped

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• In a medium skillet over high heat, brown the ground beef stirring often and reducing the heat to medium, if necessary. Drain. Add the onion, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and Chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and continue cooking until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the centre. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Faux Wonton Soup

1 tsp oil 2 cloves garlic crushed
1 tbsp grated fresh ginger 1 lb ground pork
2 tbsp soy sauce 2 cloves garlic crushed
7 cups chicken stock 1 tbsp soy sauce
4 cups water 1 tsp sweet chili sauce
4 green onion, chopped 30 x wonton wrappers chopped to desired size.

• Heat oil in frying pan; cook garlic and ginger, stirring until soft. Add pork; cook, stirring, until pork is almost browned. Stir in sauce and cook an additional minute. Remove from heat and let cool.
• In a pot add garlic, chicken stock, soy sauce, and water chili sauce, meat mixture, green onions. Reduce heat and simmer uncovered for 15 minutes. If you want to make this a day ahead; cook to room temperature, then refrigerate, covered. This can also be frozen for up to 3 months.

*I changed this recipe to fit our family. Our kids will not eat the wontons, so I cut up the wrappers and added the meat mixture. They devoured it.

Beef Pot Pie

1 Pie crust (recipe follows) or Pie shells from store.
1 lb. Stew meat 3 – 4 potatoes, chopped
1 large onion, chopped 2 carrots, chopped
2 celery stalks, chopped 1 cup frozen corn
1 cup frozen peas 3 - 4 cups of gravy

• Add meat and chopped vegetables into casserole dish. Mix in gravy. Top with pie crust. Make sure the edges are sealed, cut slits in the middle the crust. To allow air to flow out. Cook for 45 minutes at 350 degrees F.

Pie Crust
2 ½ cups flour 1 teaspoon salt
1 cup shortening ¼ cup cold water
1 Tablespoon white vinegar 1 egg, beaten

• Combine flour and salt. Cut in shortening with pastry cutter or fork til looks like coarse crumbs. Add liquids to dry ingredients with a fork until dough sticks together. Flour surface and roll out to desired size. It may be used for two regular pie crusts.

Tex-Mex Skillet

1 lb. extra lean ground beef 1 Tbsp. Taco seasoning
1 onion, chopped 1 green pepper, chopped
1 can green chilies 4 cups beef broth
2 cups rice, uncooked 1 cup frozen corn
1 can red kidney beans 1 cup medium chunky salsa
1 cup KRAFT Tex Mex Shredded Cheese sour cream (optional)

• Brown ground beef with taco seasoning, chopped onion and green pepper in a large deep skillet.
  
• Add chilies and broth; bring to boil. Stir in rice; cover. Reduce heat to low. When Rice is done (about 15 min) add frozen corn, kidney beans and salsa. Simmer for about 5 minutes (just long enough to heat it all the way through). Remove from heat. Let stand 5 minutes or until liquid is absorbed.
• Top with shredded cheese and sour cream.

Cake Balls

Cake Balls

1 (18.25 ounce) package chocolate cake mix

1 (16 ounce) container prepared chocolate frosting

1 (3 ounce) bar chocolate flavored confectioners coating

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done let it cool for about 1/2 hour, crumble while warm into a large bowl, and stir in the frosting until well blended. 

2. Cover and put in the refridgerator for about 3 hours. 

3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. 

4. Stick balls in the freezer for an hour. 

5. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

6. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. 

7. Top with any chosen toppings. 

John's Dip

John's Dip

1 Onion, finely chopped

2 packages of cream cheese, softened

Enough milk to make it spreadable

• Beat the onion, cream cheese and milk. Refridgerate. It will thicken over time. If it's too thick add more milk to thin it out. 

Coconut Oatmeal Cookies!

Coconut Oatmeal Cookies!

1 1/4 cups butter, softened
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 cups rolled oats
3/4 cup flaked coconut
1 cup white chocolate chips

• Preheat oven to 350 degrees F (175 degrees C). 
• In a medium bowl, cream together butter, brown sugar, and white sugar. Mix in the egg and vanilla. Combine flour and baking soda; blend into creamed mixture. Stir in the rolled oats, coconut, and white chocolate chips. Drop dough by rounded tablespoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until lightly browned. Cool on wire racks.