Roadhouse Prime Rib

Ingredients:

1 medium-sized prime rib loin

2 tbsp. black pepper
1/4 cup soy sauce
1/4 cup minced garlic
2 tbsp. kosher salt
1/4 cup hickory liquid smoke
2 tbsp. sugar
2 cups water

Directions:

Combine liquid smoke, black pepper, soy sauce, garlic, and sugar in a small mixing bowl.

Mix seasoning until the sugar and salt has been incorporated into the liquid.

Place the prime rib loin in a baking pan.

Take a handful of the seasoning mix and rub into the loin. Rub the seasonings into the top and sides, then flip the loin to coat the bottom side of the meat.

Cover the meat with plastic wrap and place in a refrigerator.

Allow the meat to marinate for at least 4 hours. For best results, allow the meat to marinate overnight.

Preheat oven to 450 degrees Fahrenheit.

Add 2 cups of water to a pan and place it on the bottom rack in your oven.

Remove the plastic wrap from the loin, then place the pan with the loin on the middle rack in the oven.

Cook for 30 minutes to sear the outside, then place a meat thermometer in the middle of the loin.

Turn down the temperature to 250 degrees.

Cook the loin until your desired temperature is reached.

Rare occurs at 140 degrees, medium rare at 150, medium at 160, medium rare at 170 and well done at 180.

Country Fried Steak and Milk Gravy

Ingredients:

4 (4 ounce) cube steaks

1/2 teaspoon salt, divided
1 3/4 teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup lard
1 cup milk

Directions:

1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

Chipotle-Orange Glazed Drumsticks

Ingredients:

12 drumsticks

Salt, to taste
Black pepper, to taste
1 1/2 cups fresh-squeezed orange juice
1 chipotle chile en adobo
2 cloves garlic, chopped
3/4 cups ketchup
1 tablespoon molasses
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
Pinch of ground allspice
Pinch of cayenne
1 teaspoon orange zest
Paper towels, for serving

Directions:

Preheat the oven to 450 degrees.

Line a rimmed baking sheet with foil and lightly grease.

Sprinkle the drumsticks with salt and pepper, place on the sheet and bake for 40 minutes.

While the chicken is in the oven, in a blender mix together the orange juice, chipotle chile and garlic.

Pour into a large saucepot and stir in the ketchup, molasses, vinegar, Worcestershire sauce, allspice and cayenne.

Bring to a boil (be careful, as it will probably splatter a bit), turn the heat down to medium-low and while stirring occasionally, cook for 35-40 minutes or until thickened.

Adjust seasonings and add salt to taste.

When the chicken is done, remove from the oven and turn on the broiler.

Add the chicken to the saucepot and toss with the chipotle orange sauce.

Drain the fat from the baking sheet and place the glazed chicken back on the sheet.

Cook under the broiler for 1-2 minutes or until darkened and brown spots appear.

Serve with lots of paper towels, as the drumsticks are messy.

Hamburger Steak

Ingredients:

For the gravy/topping:

2 tablespoons oil (more as needed)
2 large onions, thinly sliced
1 (10 ounce) can canned mushroom slices, drained
4 tablespoons all-purpose flour (use 5 tablespoons for a thicker gravy)
1 pinch cayenne pepper (to taste, optional, optional) )
2 cups canned beef broth
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper (or to taste)
1 -2 teaspoon beef bouillon powder (or to taste, add in for a stronger beef flavor)

for the meat:
1 lb ground beef
1 -2 tablespoon fresh minced garlic
1 large egg
2oz package dry onion soup mix
1 tablespoon Worcestershire sauce
1/4 cup dry breadcrumbs
1/2-1 teaspoon fresh ground black pepper

Directions:

In a bowl combine all hamburger mixture until combined.

Shape into patties.

Heat oil in a large skillet over medium-high heat.

Add in patties, cook until browned on each side (about 3-4 minutes per side, the patties do not have to be cooked all the way through as they will finish cooking completely in the gravy) remove to a plate.

To the same skillet add in sliced onion and mushrooms; cook stirring scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8-10 minutes or until the onions are softened (adding in more oil if needed).

Add in flour and cayenne pepper; stir for 2 minutes.

Add in beef broth, Worcestershire sauce and black pepper; bring to a simmer stirring continuously until bubbly and thickened (at this point you may add in the beef bouillon powder).

Add in the patties back to the skillet.

Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking.

Layered Huevos Rancheros

Ingredients:

16 eggs

1 cup half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine
1 can (10 3/4 oz) condensed Fiesta nacho cheese soup
2 tablespoons chopped fresh chives
2/3 cup salsa
4 soft corn tortillas (6 inch), cut into 3/4-inch strips
1 cup pinto beans (from 15-oz can), drained, rinsed
1 cup shredded sharp Cheddar cheese (4 oz)
1/2 cup sour cream
4 medium green onions, sliced (1/4 cup)

Directions:

In large bowl, beat eggs with whisk. Add half-and-half, salt and pepper; beat well. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Stir in soup and chives.

Spray 3- to 4-quart slow cooker with cooking spray. Spread 1/3 cup of the salsa in bottom of slow cooker. Carefully place half of the tortilla strips on salsa to within 1/2 inch of edge of slow cooker. Top with 1/2 cup of the beans, 3 cups of the egg mixture and 1/2 cup of the cheese. Layer with remaining salsa, tortilla strips, beans and egg mixture.

Cover; cook on High heat setting 2 hours. Sprinkle with remaining 1/2 cup cheese. Cover; let stand until cheese is melted. Serve with sour cream and onions.

Breakfast Tacos

by Lisa Fain

Ingredients:

4 eggs
1/4 cup of milk or half-and-half
4 slices of bacon, or 4 sausage patties or 1 cup of chorizo
1 cup of refried beans, heated
1/2 cup of salsa
1 cup of shredded Longhorn cheddar
4 flour tortillas
1 tablespoon of butter
Salt and pepper to taste

Directions:

Whisk eggs with milk.

Heat up iron skillet on medium-high, and melt tablespoon of butter.

When butter is melted, pour in eggs and scramble for about three minutes or until done to your liking. Add salt and pepper to taste.

Heat up your flour tortillas either on a skillet, or by laying them on top of a gas burner. When tortilla starts to puff (about 20 seconds) turn it over and cook for another 20 seconds.

Take a tortilla and spread 1/4 cup of refried beans in the center of the tortilla. Add 1/4 of the scrambled eggs, 1/8 cup of salsa, 1/4 cup of cheese and either a slice of bacon or sausage patty.

Fold in bottom 1 inch of the tortilla, and then roll from left to right until self-contained.
Makes four tacos.

The variations on this are endless, so we're providing a basic recipe with which you can experiment and change to your heart’s desire. You an also make them with chopped steak, sautéed vegetables, cut peppers, hash browns, or anything else you want.

Queso Roll-Ups

Queso Roll-Ups
by Mindy Rivers

Ingredients:

2 8-oz. packages cream cheese, softened
1 1-oz. package taco seasoning
1 10-oz. can Rotel, drained well
2-3 cups finely shredded mexican blend cheese
6 10-inch flour tortillas

With an electric mixer, beat cream cheese on medium speed until fluffy. Add taco seasoning and mix well. Spread each tortilla with cream cheese mixture. Sprinkle tortillas with Rotel (tomatoes and green chilies) then top with shredded cheese.

Roll each tortilla tightly then roll in plastic wrap. Refrigerate for 4-6 hours. When ready to serve, slice into pinwheels.

Spicy Baked Zucchini Fries with Marinara Dip

Ingredients:

3 medium zucchini sliced into 3" x 1/2" sticks

1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated Romano or parmesan cheese
olive oil cooking spray
1/2 tsp garlic powder
cayenne pepper, to taste
salt
fresh pepper
1/2 cup marinara sauce or pesto

Directions:

In a small bowl, beat egg whites and season with salt and pepper.

In a ziplock bag, place breadcrumbs, garlic powder, cayenne pepper, cheese, salt/pepper and shake well.

Spray cookie sheet with olive oil spray (or rub with olive oil) and set aside.

Toss the zucchini sticks in the egg white, then transfer into bread crumb and cheese mixture and shake to coat.

Place the breaded zucchini in a single layer and spray more olive oil spray on top.

Bake at 425° for about 15 minutes, turn, and bake fro another 5-10 or until golden brown.

Serve with 1/2 cup marinara sauce or pesto for dipping.

Bacon-Jalapeño Cheese Ball

by Lisa Fain

Ingredients:

8 ounces cream cheese, room temperature
1/2 cup shredded cheddar cheese (2 ounces)
2 tablespoons chopped cilantro
1 clove garlic, minced
1/4 teaspoon ground cumin
Pinch of cayenne
1 teaspoon lime juice
1/2 teaspoon Worcestershire sauce
2 jalapeños, stems and seeds removed, diced, divided
6 pieces cooked bacon, crumbled, divided (about 6 ounces)
Salt to taste
1/4 cup chopped pecans, roasted
Crackers for serving

Directions:

Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings and add salt.

Place the roasted pecans and remaining diced jalapeños and bacon on a plate. Stir together so well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.

Chill covered for at least an hour before serving. Serve with crackers.

Chorizo-Chile Burger

Ingredients:

Avocado Spread (see recipe below)
1 medium red onion, thinly sliced

Juice of 1 lime (2 Tbsp.)
1 tablespoon white vinegar
1/2 teaspoon ground cumin
Kosher or sea salt and freshly ground black pepper, to taste
6 ounces uncooked chorizo sausage
1 1/4 pounds ground beef chuck
6 hamburger buns

Directions:

Prepare Avocado Spread. Cover and refrigerate.

For pickled onions, in medium saucepan of boiling water, heat onion slices 30 seconds. Transfer to bowl of ice water to cool. Drain.

In second bowl combine cooled onions, lime juice, vinegar, cumin, salt, and pepper. Toss to coat. Let stand 30 minutes.

In large skillet over medium-high heat, cook chorizo about 5 minutes, until slightly browned and becoming crisp, breaking up meat with a spatula.

Remove from heat. Spread on plate lined with paper towels to cool.

Build charcoal fire or preheat gas grill for direct cooking.

In bowl combined cooled chorizo with ground beef.

Form into six 3/4-inch thick patties. Indent center of each patty.

Grill over medium heat, covered, for 10 to 12 minutes, until done (160 degrees F), turning once midway through grilling time.

Spread Avocado Spread on buns. Layer patties and pickled onions on buns. Makes 6 burgers



To Make The Avocado Spread:

Ingredients:

1 fresh poblano pepper
1 medium avocado, halved, seeded, and peeled
Juice of 1 lime (2 tablespoons)
1 tablespoon chopped fresh cilantro leaves
1 teaspoon mayonnaise
Kosher or sea salt

Directions:

Hold poblano pepper with tongs over gas flame of burner or broil until charred on all sides. (Or place pepper on a foil lined baking sheet.

Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned.) Wrap in foil and lets stand for 20 to 30 minutes or until cool enough to handle.

When cool enough to handle, slip off blackened skin, twist off stem, and scoop out seeds and discard.

Coarsely chop and transfer to small bowl.

Add half of the avocado and coarsely mash with a fork.

Slice the remaining half of the avocado and add to the bowl.

Stir in lime juice, cilantro and mayonnaise.

Season to taste with salt.

Lemon-Raspberry Cake with Lemon Meringue Frosting

Ingredients:

Cooking Spray
Flour for dusting

1 (1/2 pint) raspberries
1 tablespoon sugar

Cake:
2 1/3 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup lowfat buttermilk
1/3 cup vegetable oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 large eggs
1 large egg white
1 1/4 cups sugar

Frosting:
3/4 cups sugar
2 large egg whites
3 tablespoons water
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 325 degrees F.

Spray 2 (8-inch) round cake pans with cooking spray.

Dust lightly with flour and shake out the excess.

Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.

Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients.

In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.

Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes.

Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour.

Stir together by hand until evenly combined and no lumps remain.

Pour the batter evenly into the pans.

Bake in the center of the oven until a cake tester comes out clean, about 30 minutes.

Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.

To make the Frosting:

Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water.

Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand.

Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes.

Remove from the heat; beat in the lemon zest and vanilla.

To assemble the cake:

Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries.

Top with 3/4 cup frosting, spreading gently on top of the raspberries.

Place the second cake layer on top, top side up, and frost the top and sides.

Decorate with the reserved raspberries.

Lemon Bars

Ingredients:

For the crust:

2 cups flour
1 cup confectioners’ sugar
pinch of salt
2 sticks unsalted butter at room temperature

For the filling:

4 eggs
2 cups sugar
4 Tablespoons lemon juice
4 Tablespoons flour
1/2 teaspoon lemon extract
1 teaspoon baking powder

Directions:

Preheat the oven to 350 degrees. Spray a 9×13 pan with cooking spray.

In a food processor, put the dry ingredients in the bowl and pulse. Add the butter and pulse until it turns into the size of peas.

Press the crust into the bottom of the pan. Bake the crust for 20 minutes.

Let the crust cool a bit and start on the filling.

Put all of the filling ingredients in the bowl of the food processor and process until smooth. Right before you are ready to pour it over the crust, add the baking powder. Give it one more whirl and you can pour it in.

Pour it gently on top of the crust or the crust can break.

Bake the lemon bars for another 25 minutes or until the lemon filling is set.

Cut into squares and share with friends.

Cherry Cheese Delight

Ingredients:

1 cup all-purpose flour

1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, softened

Filling:

2 packages (8 ounces each) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed
2 cans (21 ounces each) cherry pie filling

Directions:

In a small bowl, combine the flour, pecans and brown sugar. Stir in butter until crumbly. Lightly pat into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until golden brown. Cool completely.

For filling, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Carefully spread filling over crust. Top with pie filling. Cover and refrigerate for at least 2 hours. Yield: 12-15 servings.

Jack Daniel's Bread Pudding

Ingredients:

2 lbs coarsely chopped bread (Texas Toast works well)

1/2 t. Ground Cloves
1/2 t. Ground Nutmeg
2 t. Ground Cinnamon
1 cup tightly packed brown sugar
1/8 lb. (2-3 T.) real butter, melted
8-10 eggs, beaten
1/2 quart Half & Half
1/2 quart heavy whipping cream
1 T. Mexican vanilla extract (get the real stuff)
1/4 c. real Jack Daniel's Bourbon (Black Label)
1 c. raisins

Directions:

Pre-heat the oven to 325 degrees, F.

Put bread cubes into a large container and allow to dry while whipping up the 'pudding'.

Combine the brown sugar, cloves, nutmeg and cinnamon in another large container. Mix well until blended.

Add the eggs, melted butter, half and half, heavy whip cream, vanilla and bourbon to the brown sugar mix. Mix with a wire whip until well blended.

Pour the egg mixture over the bread cubes and mix gently. Add the raisins and mix them in.

Spray a 13 X 9 X 2 inch glass baking pan with buttery flavor non-stick spray. Pour the bread mixture into the pan and jiggle the pan to settle the bread. The top will be jagged. Don't worry about that.

Place the pan into the 325 degree oven and bake for 40 to 50 minutes until a toothpick can be stuck in and pulled out of the middle of the pudding clean and moist. Do not overcook. Ovens vary in their cooking time, so watch the time carefully.

Jack Daniels Bread Pudding Bourbon Sauce

Ingredients:

1 lb. butter
1 lb brown sugar
1 cup heavy whip cream
2T. to 1/4 c. Jack Daniels Bourbon

Directions:

Melt the butter in a heavy pan on the stove top at a medium setting (do not burn the butter!). Add the brown sugar a little at a time until mixed. Whisk constantly until the sugar is dissolved and the mixture is smooth and almost to the point of simmering. Don't boil the sauce! It will crystallize.

Slowly add the heavy whipping cream while continuing to stir. Blend well and immediately remove from heat.

Add the Jack Daniels Bourbon and mix well.

Serve the sauce over the Bread Pudding and go to dessert heaven! If you want even more calories, add a scoop of vanilla ice cream! You can get all of your daily allotment of calories in this one dessert!

St. Patty’s Day Green Velvet Cheesecake Cake

Ingredients:

Cheesecake:
• Two 8-ounce packages cream cheese, at room temperature
• 2/3 cup granulated white sugar
• pinch of salt
• 2 large eggs
• 1/3 cup sour cream
• 1/3 cup heavy whipping cream
• 1 teaspoon vanilla extract
• a few drops of green food coloring, if desired

Green Velvet Cake:
• 2 1/2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1 1/2 cups canola or vegetable oil
• 1 1/2 cups granulated white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 tablespoons (1-ounce bottle) green food coloring

Frosting:
• Two 8-ounce packages cream cheese, at room temperature
• 1/2 cup unsalted butter, at room temperature
• One 7-ounce jar marshmallow creme
• 1 cup powdered sugar
• a few drops of green food coloring, if desired

Directions:

1. Prepare the cheesecake layer: Preheat the oven to 325dgF. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of heavy duty foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).

In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla (and food color, if using). Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan. Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan.

Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).

2. Prepare the cake layers: Preheat the oven to 350dgF. Spray two 9-inch round pans with nonstick spray and line each pan with a round of parchment paper (see *Tips). In a medium bowl, sift together the flour, cocoa powder and salt. In a large bowl, combine the oil and sugar together and beat with an electric mixer for 2 minutes. Add the eggs, one at a time, and the vanilla, and beat for an additional 2 minutes. In a small bowl, combine the vinegar and baking soda and stir to dissolve. Add the vinegar to the bowl, along with the buttermilk and food coloring. Beat on medium-low speed for 1 minute, until blended. Add the dry ingredients and increase speed to medium-high, scraping down the sides of the bowl while mixing, for 2 additional minutes. Divide the batter evenly between the prepared pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cakes cool for 20 minutes. Run a knife along the edge of the pans, then invert the cakes onto a rack to cool completely.

3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, combine the cream cheese and butter and beat until creamy and smooth. Add the marshmallow creme and mix until smooth. Add in the powdered sugar (and food color, if using) and continue to beat, scraping down the sides of the bowl, until all of the ingredients are mixed in and the frosting is smooth and spreadable.

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Trim the cheesecake, as needed to match the size of your cake layers (see *Tips). Place the cheesecake layer on top of the first cake layer. Place the second cake layer on top of the cheesecake.

5. Frost the cake: Apply a crumb coat layer of frosting to the cake (see *Tips), and refrigerate the cake for 30 minutes, or until the frosting is set. Apply the second layer of frosting. Add a large scoop of frosting onto the top of the cake. Use a long, thin spatula or knife to spread the frosting evenly across the top and then spread it down the sides of the cake too. Decorate, as desired.

Tips:

*You can certainly bake this cheesecake in the oven without a water bath, but you run the risk of cracking the top of the cheesecake. The water bath is a safeguard against cracking. *Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be slightly larger size round than your cake layers, move it to a cutting board and use a knife to gently shave off some of the exterior of the cheesecake.

*How to apply a crumb coat layer of frosting: use a long, thin spatula or knife to cover the cake completely with a thin and even layer of frosting. Wipe off the spatula each time you’re about to dip it back into the bowl to get more frosting (this way you won’t be transferring any green crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the second layer. *If you are serving this cake at a party, it’s perfectly okay to leave the cake at room temperature for a couple of hours (the cheesecake thaws very quickly). Otherwise, keep it stored in the refrigerator. It also freezes perfectly. Freeze it as is, then wrap it in plastic wrap and store it in the freezer until it is needed. Leftover slices may also be wrapped and frozen.

Texas Sheet Cake

Ingredients:

2 cups all-purpose flour

2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
2. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
3. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
4. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

Keylime Pie

Ingredients:

• 1 (9 inch) prepared graham cracker crust

• 3 cups sweetened condensed milk (about 2 cans)
• 1/2 cup sour cream
• 3/4 cup key lime juice
• 1 tablespoon grated lime rind (optional)

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes (no more than 10), until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Easy Peach Cobbler

Ingredients:

1/2 cup unsalted butter

1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Directions:

1.Melt butter in a 13- x 9-inch baking dish.
2.Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3.Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4.Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Strawberry Delight

by Lisa Fain

Ingredients

For the crust:
1 cup flour
1/4 cup firmly packed brown sugar
1 cup chopped pecans
1/2 cup melted butter
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of salt

For the filling:
2 cups of fresh strawberries, sliced in half
1/4 cup of brown sugar
1/2 cup sugar
2 teaspoons of lemon juice
2 egg whites
8 oz. of heavy cream
1/8 teaspoon of ground ginger
1 teaspoon of vanilla

Directions:

Preheat the oven to 350 degrees.

Mix the crust ingredients and bake in a 9x13 pan for 20 minutes.

Stir the brown sugar into the sliced strawberries and let macerate at room temperature for half an hour or until juicy.

Beat the egg whites, lemon juice and sugar until light and fluffy. Then whip the cream until also light and fluffy and then stir into it the vanilla and ginger.

Add the strawberries to the whipped cream and then fold in the meringue.

Spread the fluffy strawberry filling over the crust, cover well and then freeze overnight or for at least six hours.

Before serving, let it thaw a bit and then cut into squares.

Alternatively, you could freeze the crust and filling into six or eight bowls or glasses and serve it that way.

Chocolate Macaroon Bars

Ingredients:

2 cups chocolate wafer crumbs

6 tablespoons confectioners' sugar
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3-3/4 cups flaked coconut
1 cup sliced almonds, toasted
1-1/2 cups semisweet chocolate chips
1/3 cup heavy whipping cream

Directions:

In a small bowl, combine the wafer crumbs, confectioners' sugar and butter; press into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the milk, coconut and almonds. Drop by spoonfuls over crust; spread evenly.

Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. In a microwave-safe bowl, melt chips and cream; stir until smooth. Drizzle over top. Refrigerate until firm. Cut into bars. Yield: 4 dozen.