67. Andouille Gumbo

INGREDIENTS:
1 large hen
3/4 cup oil
1/2 cup flour
2 large onions
2 lbs. andouille
1 bunch shallots
1 clove garlic
boiling water
3 tbsp. chopped parsley
3 tbsp. worcestershire sauce
salt and cayenne pepper
2 dozen oysters (optional)
2-3 tsp. gumbo file

DIRECTIONS:
Cut hen into serving pieces.  Heat oil in heavy skillet and fry chicken until lightly browned.  Remove chicken from pan.  Pour 1/2 cup of oil from frying pan into a large heavy pot.  Over medium heat, add flour and stir until roux is brown.  Add chopped onions and cook until soft.  Add sliced andouille, cook five minutes more.  Add chicken, heat thoroughly.  Then add chopped green onions (with tops) and garlic.  Cook ten more mintues, then add 3 to 4 quarts boiling water.  Simmer about 2 hours, or until chicken is tender.  Add seasoning to taste.  Add oysters, if desired, during last five minutes.  Remove from heat.  Add file.  Serve over hot rice.

66. Giant Cookie Cake

INGREDIENTS:

2 sticks unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda
3/4 teaspoon salt

2 1/2 teaspoons pure vanilla extract

1 1/4 cups bittersweet chocolate chips

1 cup bittersweet chocolate chunks

Frosting and decorations as desired

DIRECTIONS:

1. Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.

2. In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

3. In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. To serve, pipe frosting on top, add decorations, and cut into wedges. Serve with ice cream for a REAL celebration! ;) 

65. Crab and Lobster Salad

This is one of my favorite dishes that Marvin's mom makes and I probably will have to edit these ingredient amounts, but its easy to feel out on your own.  Its the fastest party dish with the most impressive results! 

INGREDIENTS:
1 package imitation crab meat
1 package imitation lobster meat
1 green bellpepper, sliced
1 large onion, sliced
1 tsp. whole peppercorns
2 bay leaves
1 tsp. oregano
~3 tbsp. distilled white vinegar
~3 tbsp. extra virgin olive oil

DIRECTIONS:
Boil pepper and onion and all seasonings in vinegar and oil in a saucepan until softened.  Allow to cool, then pour over combined lobster and crab meat in a large bowl.  Combine, refrigerate and serve when cold.

64. New Orleans Cafe Du Monde Beignets!

The original recipe can be found at http://allrecipes.com/Recipe/Beignets/Detail.aspx but I did not have barely any of the ingredients that this recipe called for, so I made my own version which came out EXACTLY like the official Cafe Du Monde box mix recipe.  Below is my version that also happens to be quicker, not just tastier :)

INGREDIENTS:

1 teaspoons active dry yeast

3/4 cup warm water (110 degrees F/45 degrees C)

1/4 cup white sugar

1/2 teaspoon salt

1 eggs

1/2 cup milk

2 tsp. vanilla 

3 1/2 cups all-purpose flour

1/8 cup butter or margarine

1 quart vegetable oil for frying

1/2 bad confectioners' sugar

DIRECTIONS:

1.     In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, milk, vanilla and blend well. Mix in half of the flour and beat until smooth. Add the butter, and then the remaining flour. 

2.     Roll out dough into two 2-inch wide, 1-inch tall logs. Cut into 1/4 inch wide 'pillows'. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.

3.      Toss beignets in a very generous amount of confectioner's sugar until thoroughly coated.  Serve warm, preferably with chicory-infused espresso coffee.  

63. California Pizza Kitchen Chocolate Souffle Cake

New favorite......E   V    E    R     .

INGREDIENTS:

3/4 cup plus 1 tablespoon unsalted butter

1 cup sugar, plus more for dusting pan

6 1/2 ounces best-quality semisweet chocolate, chopped

3 egg yolks

1 egg

6 egg whites

Cocoa powder or confectioners' sugar, for dusting

DIRECTIONS:

1. Heat oven to 300 degrees. Grease a 10-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.

2. Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.

3. In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.

4. In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.

5. Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance.

6. Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioner’s sugar before serving

62. Squash and Kohlrabi Empanadas

Okay, I don't think these would classify as true empanadas, but they are still tasty.  They remind me of a vegetable pot pie.  

INGREDIENTS:

1 tablespoon extra-virgin olive oil

1 tablespoon butter

3 cloves garlic, minced

1 (1 inch) piece fresh ginger, minced

2 kohlrabi bulbs, peeled and cubed

salt and pepper to taste

1 large yellow squash, cubed

2 green onions, chopped

1/2 cup chopped fresh spinach

1 pinch ground nutmeg

1 egg

1 teaspoon water

1 (15 ounce) package pastry for a 9 inch double crust pie

DIRECTIONS:

1.     Heat olive oil and butter in a skillet over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in kohlrabi, and season with salt and pepper. Cook and stir until kohrabi has softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in the green onion, spinach, and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool.

2.     Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Beat the egg with water in a small bowl; set aside.

3.     Roll out the pie crust by running a rolling pin over it once or twice. Cut out about 16 6-inch circles using a large cookie cutter or cereal bowl. Fill the center of each circle with about 1 tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal, and place on the prepared baking sheet. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash.

4.   Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.

61. Brown Sugar Masa Shortbread

These are SO surprisingly good, and a great use of the leftover Masa from tamale-making ;) 

INGREDIENTS:

1/2  cup  sweetened shredded dried coconut

1  cup  (1/2 lb.) butter, at room temperature

1  cup  firmly packed brown sugar

1  teaspoon  vanilla

1  cup  all-purpose flour

1  cup  dehydrated masa flour (corn tortilla flour; see notes)

1/4  cup  granulated sugar

1/4  teaspoon  ground cinnamon

DIRECTIONS: 

1. In a food processor, whirl coconut until finely ground. Then add butter, brown sugar, vanilla, all-purpose flour, and masa flour and whirl together until smooth. Or, mince coconut with a knife. Then, in a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and vanilla until smooth; stir in coconut, all-purpose flour and masa flour until mixture is no longer crumbly and starts to come together in a ball.

2. Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.

3. Bake shortbread in a 300° oven until firm to touch and slightly darker brown, about 45 minutes. In a small bowl, mix granulated sugar and cinnamon; sprinkle over hot shortbread. Let cool 10 minutes.

4. Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.

60. Carrot Cake with Cream Cheese Frosting

INGREDIENTS:
4 eggs
1 1/4 cup vegetable oil
2 cups white sugar
3 tsp. vanilla
2 cups all purpose flour
2 tbsp. baking soda
2 tbsp. baking powder
1/2 tsp. salt
3 tsp. cinnamon
3 cups carrots, grated
1 cup pecans, chopped
1/4 tsp. nutmeg

DIRECTIONS:
Preheat oven to 350 degrees.  Sift dry ingredients and set aside.  With electric mixer on low, combine wet ingredients and then gradually mix in dry.  Fold in pecans.  Pour into greased and floured cake tins and bake at 350 for 45-50 minutes or until passes toothpick test.  Let cool in pans 10 minutes and then turn out onto wire rack to finish cooling.

FROSTING:


INGREDIENTS:
1/2 cup butter, at room temp
8 oz. cream cheese, at room temp
3 1/2 cups powdered sugar
1 tsp vanilla
1 cup chopped pecans

DIRECTIONS:
Beat all ingredients except pecans with electric mixer until smooth and creamy, then mix in pecans.  Frost COMPLETELY cooled cake.

59. Fakes (Fah-kehs) - Greek Lentil Soup

INGREDIENTS:

• 8 ounces brown lentils
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1 onions, minced
• 1 large carrot, chopped
• 1 quart water
• 1 pinch dried oregano
• 1 pinch crushed dried rosemary
• 2 bay leaves
• 1 tablespoon tomato paste
• salt and pepper to taste
• 
  

DIRECTIONS: 

1. Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer.
2. Dry saucepan, pour in olive oil, and place over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
3. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick.

58. Vegan Brownies!

LOVE THIS RECIPE!

INGREDIENTS
2 cups all purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp salt
1 cup water
1 cup vegetable oil
1 tsp vanilla extract

DIRECTIONS
Preheat oven to 350 degrees.  Stir together dry ingredients and then add wet. Spread evenly in a 9x13 inch pan. Bake for 25 to 30 minutes and let cool before cutting into squares.

57. Baker's Chocolate Brownies

INGREDIENTS          

4 sq. Baker's unsweetened chocolate

3/4 c. (1 1/2 sticks) butter

2 c. sugar

3 eggs

1 tsp. vanilla

1 c. flour

1 c. chopped nuts, optional

DIRECTIONS

1. Heat oven to 350 degrees.

2. Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted.

3. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9 inch pan.

4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies.

Note: When using glass baking dish, bake at 325 degrees. For cake-like brownies, stir in 1/2 cup milk with eggs; use 1 1/2 cups flour.

56. Vegan Blueberry Muffins

• INGREDIENTS: 
• 1/4 cup margarine (soy or regular) (I use Blue Bonnet Light since it has no milk or egg products)
• 1/2 cup unsweetened applesauce
• 1/2 teaspoon salt
• 1 cup sugar
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon vanilla
• 1/2 cup soymilk
• 2 cups frozen blueberries (I used fresh and they were SO juicy!)
• Streusel to top 

DIRECTIONS:

1. Preheat oven to 350°F.

2. Line muffin cups with paper liners or spray with nonstick spray.

3. Mix all ingredients together until moistened.

4. Divide batter evenly among the muffin cups. Each should be filled 3/4 full.

5. Top with streusel if desired.

6. Bake 35 minutes or until the tops are firm.

7. Cool on a wire rack.

55. Cinnamon Brown Sugar Streusel

INGREDIENTS:
3/4 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon

1/2 cup margarine

DIRECTIONS:
Mix all to consistency where it sticks together when pressed in between your fingers.  Pat onto top of pastries and pies before baking. Shown here on vegan blueberry muffins. 

54. Spaghtetti Squash

I had this up at the dining hall at UGA and had to recreate it!  I think I'm gonna end up picking one up every time I'm at the grocery store now :P

INGREDIENTS:
1 whole large spaghetti squash, 'gutted', cut into quarters, then sliced
spray olive oil (or olive oil to brush) (you can also use canola oil or butter)
salt to taste
cinnamon to taste

DIRECTIONS:
Preheat oven to 350 degrees F. Slice spaghetti squash as instructed above so they look like crescents (see picture).  Place on ungreased cookie sheet along with rinsed seeds if desired.  Lightly spray the squash and seeds with oil and lightly salt.  Bake seeds for about 15 minutes and squash for about 1 hour or until the flesh of the squash is easily separated into 'spaghetti' with a fork.  Be sure to flip the pieces periodically.  Allow to cool and separate squash flesh away from rinds, and separate and fluff the 'spaghetti'.  Serve with more oil/butter, salt and very light sprinkles of cinnamon (its good, trust me! ..just go REALLY light to start with)

53. Tamales (Sweet or regular)

I cannot resist these, they are SO cheap, go SO far, and taste SO darn good!


INGREDIENTS:
SWEET: 
2 pounds (4 cups) masa without salt
enough water to make dough
2 cups sugar 
1 tbsp cinnamon (optional)
1-2 cups raisins (optional)
1 cup chopped pecans, walnuts, or pine nuts (optional)
30-40 dried corn husks, soaked in warm water 20 minutes (I usually do without)
UNSWEET:
1 tsp salt 
UNSWEET FILLINGS:
1 pound finely chopped meat cooked with chile powder, garlic, and tomatoes to taste 
-or-
1 can canned green chiles and monterey jack cheese to stuff them

DIRECTIONS:
Mix masa and water (and other ingredients, excluding the fillings) and work the dough until it is only slightly sticky to the touch, but moldable.  Spread a scoop of mix onto the center of a corn husk (or just make your dough less sticky and mold your own 'logs' like I do).  For fillings, add the filling onto the center of the masa spread.  Fold the sides of the corn husk in and fold the bottom up and tie.  Cook in a steamer for 1 hour.  Allow to cool and serve with butter and cinnamon sugar (sweet) or hot sauce and sprinkle cheese (unsweet).

52. Buttery Soft Pretzels

These didn't hang around very long :P 

INGREDIENTS:

4 tsp active dry yeast

1 tsp white sugar

1 1/4 cups warm water

5 cups all purpose flour

1/2 white sugar

1 1/2 tsp salt

1 tbsp vegetable oil

1/2 cup baking soda

4 cups hot water

1/4 cup kosher salt, for topping

DIRECTIONS:
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F. In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned.

51. Vegan Chocolate Chunk Cookies

I am so excited about this! Funny enough, I was inadvertently vegan for the past few days (with the exception of a piece of chocolate now and then) and I realized that it went back to my disgust about a report I saw on dairy cows and how it made all the memories of the poultry farms suddenly flow back into my head :( So I didn't really touch milk or eggs or dairy...and I (most importantly) realized that its a cinch for me to be vegan! I eat oatmeal and coffee for breakfast every morning, snack on nuts, popcorn, and tortilla chips throughout the day, eat tomato soup and veggies for lunch, and eat some sort of vegetable stew for dinner.  So I have been looking into really pursuing this for the past day or so and I am so happy with it so far! There are so many things you can find that are vegan! Oreos are vegan, popcorn in canola or olive oil is vegan, corn tamales are vegan, some chocolate is vegan, oyster crackers are vegan..I have a lot of options! But the one thing I would really have a hard time doing without is chocolate chip cookie dough..so I found a website with a ton of vegan recipes and this one is so tasty considering what it is made of! Take a look:

INGREDIENTS:

3 cups plus flour, unbleached
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon baking soda
2/3 cup maple syrup
1/3 cup apple sauce
1/2 cup brown sugar
4 tablespoon soy milk
3 blocks Baker's Semi-sweet chocolate


DIRECTIONS:
Preheat oven to 325 degrees F.  Sift 2 1/2 cups of the flour in a bowl with the baking soda, baking powder, and the salt. Mix the maple syrup, applesauce, brown sugar, and soymilk in another bowl, Stir the flour mixture into the mixed wet ingredients. Continue to add flour 1/4 cup at a time until dough is no longer sticky. With wooden spoon, mix in chocolate chunks (I cut up three blocks of the Baker's chocolate).  Spoon by tablespoonfuls onto ungreased cookie sheet and bake for 10-12 minutes.

50. Red Velvet Cupcakes with Cream Cheese Frosting

INGREDIENTS:

2 1/2 cups cake flour, sifted
2 tbsp cocoa powder
1 tsp salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temp
1/2 tsp red gel-paste food color
1 tsp pure vanilla extract
1 cup buttermilk (or appropriate substitute)
1 1/2 tsp baking soda
2 tsp distilled white vinegar
For Frosting:
8 oz (2 sticks) unsalted butter, room temp
12 oz (1 block) cream cheese, room temp
1 pound (4 cups) confectioner's sugar, sifted
3/4 tsp vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F.  Line standard muffin tins with paper liners.  Whisk together cake flourm cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until just combined.  Add eggs, one at a time, beating until each is incorporated, scrapind down sides of bowl as needed.  Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.  Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly along lined cups, filling each 3/4 full.  Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes.
5. To finish, use a small offset spatula to spread with frosting.
For Frosting:
1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2-3 minutes.  Reduce speed to low.  Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

49. Rum Cake

Oh my lawd, this was good. Classic New Orleans fav.

INDGREDIENTS:

1 1/2 cup sugar
2 cups cake flour (or appropriate substitute, see my post)
2 tsp baking powder
1/2 tsp salt
1 pack instant vanilla pudding (or chocolate for a chocolate rum cake - see substitute for chocolate pudding as well)
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum, or any you have
4 eggs
For Rum Glaze:
1 cup butter, melted
1/2 cup water
1/2 cup rum
1/2 cup sugar

DIRECTIONS:

1. Preheat oven to 325 degrees F.  Grease a bundt pan.  Mix dry ingredients, and set aside.  Mix wet ingredients and then slowly add dry.  Bake for 60 minutes or until toothpick comes out clean.  To make glaze, boil butter and sugar for 5 minutes, stirring constantly.  Cool and glaze.

48. Spaghetti with Pinot Grigio and Seafood

Thanks to Alyssa for this one, it was deeeee-vine!

INGREDIENTS:

1 pound spaghetti pasta (or 1 box)
1/4 cup olive oil
3 shallots, chopped
3 cloves garlic, minced
3/4 cup chopped sun-dried tomatoes
1 1/2 cup Pinot Grigio (or other white wine)
1 pound shrimp, peeled and deveined (you can find them in bags in the frozen section now)
2 pounds clams, washed
1 tsp salt
1 tsp black pepper
2 cups arugula

DIRECTIONS:

1. Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally about 8-10 minutes.  Drain pasta.
2. Meanwhile, heat the olive oile in a large heavy skillet over medium heat.  Add the shallots and the garlic and cook for 3 minutes, until tender but not brown.  Add the sun-dried tomatoes and cook for another minute.
3. Add the wine, shrimp, and clams.  Bring the liquid to a boil.  Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.
4. Add the spaghetti to the seafood mixture.  Add the salt and pepper and stir to combine.  Add the arugula.  5. Stir gently and place on a serving platter and serve immediately.

47. Honey Sugar Cookies

This is a concoction I made from sugar cookies, honey cookies, and butter cookies :)

INGREDIENTS:

3 1/4 cup flour
2 tsp soda
1 tsp salt
1 cup butter
1 cup sugar
1 egg
2/3 cup honey
2 tsp vanilla
1/4 tsp allspice
1/2 tsp cinnamon

DIRECTIONS:

Preheat oven to 375 degrees F.  Sift all dry ingredients. Beat all wet ingredients until light and fluffy, starting with butter and sugar, then adding egg and vanilla and honey.  Chill for 30 minutes.  Grease cookie sheets and bake for 8-10 minutes.

46. Cranberry Upside Down Cake

Great for Christmas and New Years!

INGREDIENTS:

2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cup cranberries
1/2 cup chopped pecans (optional)
1 tsp vanilla extract
1 cup sour cream
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 cup butter, room temp
3/4 cup white sugar
2 eggs
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt

1 pinch clove

1/4 cup orange juice

DIRECTIONS:

1. Preheat oven to 350 degrees F.  Wrap the outside of a 9 inch springform pan in aluminum foil and place on cookie sheet to prevent leaking.  Sift together the flour, baking powder, baking soda, cinnamon, and salt.  Set aside.
2. In a saucepan over medium heat, combine brown sugar, 1/3 cup butter, clove, and orange juice.  Bring to a boil, then pour into bottom of springform pan.  Sprinkle with cranberries and pecans.  
3. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy.  Beat in the eggs, one at a time, then stir in the vanilla.  Beat in the flour mixture alternately with the sour cream.  Pour batter into prepared pan.
4. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.  Cool in pan for 10 minutes, then invert onto serving platter and and carefully remove pan.  Serve warm.

45. Healthy Homestyle Popped Corn

This is my ol' faithful, I make it twice every week and will have no other! Its the healthiest you can get, because its popped in mostly olive oil.

INGREDIENTS:

1/4 cup olive oil
2 tbsp canola oil
1/2 cup unpopped corn

DIRECTIONS:

1. In a medium saucepan, pour oils in and add three popcorn kernels. Cover.
2. Turn heat onto high and  listen for the kernels to pop, that is when your oil is hot enough.
3. Add rest of kernels quickly, cover, and shake back and forth over burner until you hear the popping slow down (turn your oven vent on because olive oil lies in the air thicker and will set off your fire alarm, I did it a few times before I figured out that it was the oil by itself, not the burning of kernels).  Remove from heat and pour popcorn out into a bowl immediately.
4. Salt to taste!

44. French Onion Soup Gratinee

I LOOOVE this one as well..it is so rich and (if I do say..) 10 times better than Panera's, and I love theirs! This recipe is very aesthetic and heartwarming.

INGREDIENTS:

4 tbsp butter
1 tsp salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced (I used just two regular white onions and it came out wonderful)
1 (48 oz) can chicken broth
1 (14  oz) can beef broth (I used about 7 cups of vegetable broth to make it vegetarian)
1/2 cup red wine (I used Merlot, and mmmm!)
4 tbsp Worcestershire sauce
4 sprigs fresh parsley (2 tbsp dried parsley)
2 sprigs fresh thyme leaves (2 tsp dried thyme)
2 bay leaves
1 tbsp balsamic vinegar (I used red wine vinegar)
salt and freshly ground black pepper to taste
4 thick slices Swiss cheese, room temp
4 pinches paprika
Homemade Croutons:
8 slices sliced wheat break, cut into 16th (squares)
spray olive oil
salt and pepper

DIRECTIONS:

1. Melt butter in a large pot over medium-high heat.  Stir in salt, red onions, and sweet onions.  Cook 35 minutes, stirring frequently, until onions are caramelized and syrupy.
2. Mix chicken broth, beef broth, red wine, and Worcester sauce into pot.  Bundle the parsley, thyme, and bay leaf with twine and place in pot.  Simmer over medium heat for 20 minutes, stirring occasionally.  Remove and discard the herbs.  (I left all the herbs in loose and it came out great because I cooked it down all day).  3.Reduce the heat to low, mix in vinegar and season with salt and pepper .  Simmer over low heat for 2-4 hours (adding additional water if needed) while preparing the croutons a little before serving.
For Croutons:
1.Spread bread cubes out on cookie sheet and spray to coat generously with olive oil, salt and pepper to taste.  Bake in 350 degree oven for 15 minutes, stirring often to get all side crispy.
Back to Soup:
4.Preheat the oven broiler (will be hot already since you just baked the croutons).  Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet.  Fill each bowl 2/3 of the way with hot soup, cover top of soup with croutons, place a slice of Swiss over the tops, and broil for  5 minutes or until bubbly golden brown. 
5. Place a few croutons on top of toasted cheese and sprinkle with a bit of paprika.

43. Easy Microwave Fudge

INGREDIENTS:

1 12 oz bag of chocolate chips
1/2 small can of evaporated milk (about 1/4 cup)
1 tsp vanilla extract
nuts are optional

DIRECTIONS:

Microwave on high for 1 1/2 minutes and pour into greased pan.  Chill for 30 minutes to an hour.

42. Caramel Popcorn

INGREDIENTS:

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
5 quarts popped corn (or 2 bags microwave popcorn) (preferrably stovetop cooked in olive oil and warmed in oven in roasting pan..see my recipe for healthy homestyle popcorn)

DIRECTIONS:

1. Preheat oven to 250 degrees F.
2. In a medium saucepan on medium heat, melt butter.
3. Mix in sugar, syrup, salt and stir constantly.
4. Bring to boil, stirring and then boil for an additional 4 minutes without stirring to caramelize.
5. Remove from heat and stir in soda and vanilla.
6. Pour thin stream over popcorn and stir to coat while pouring (this may take two people, but its so worth it!)
7. Bake in roasting pan for 60 minutes, stirring at every 15 minute interval.  Allow to cool completely before serving, as cooling causes the caramel to harden.
For chewier caramel, reduce baking time to 45 minutes.

41. Apple Butter Pumpkin Pie

This is a tangier pumpkin pie with a consistency more like jelly than cheesecake.

INGREDIENTS:

1 1/2 cup pumpkin puree
3/4 cup brown sugar, packed
1 cup apple butter (make sure it is close to the consistency of peanut butter, they are selling the really diluted kind now that has too much water and will ruin your pie..if you have to get the runny kind, simmer on low heat in a saucepan, stirring constantly and watching not to let it burn from high sugar content, to thicken)
pinch salt
1 tsp cinnamon
1/2 tsp ginger
1 tsp nutmeg
3/4 tsp ground cloves
3/4 cup evaporated milk
3 eggs
whipped cream and praline/candied pecans for topping (optional)

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Combine butter, pumpkin, sugar, salt, and spices.
3. Mix in eggs
4. Gradually add evaporated milk.
5. Pour into unbaked pie shell.
6. Cook 40 minutes, check to cover the shell with aluminum foil if it starts getting to brown too quickly (mine did around 20 minutes into the bake)

40. Standard Chocolate Icing

I need to go back and edit this one because this makes only a small amount, maybe enough for brownies.. I will then post the equivalency volume-wise for 3 oz.  

INGREDIENTS:

3 tbsp butter
3 oz cocoa powder
5 tbsp milk
2 cups confectioner's sugar

DIRECTIONS:

Beat all until light and fluffy.

39. Dinner Yeast Rolls

Served these at a fourth of July celebration and got some raving reviews!!

INGREDIENTS:

1 package active dry yeast
1/4 cup warm water
3/4 cup hot milk
3 tbsp shortening
3 tbsp white sugar
1 1/4 tsp salt
1 egg, beaten
3 cups all purpose flour, or enough top make stiff dough (I think it took me less than 3 cups)

melted butter

DIRECTIONS:

Dissolve yeast in warm water.  Mix hot milk, shortening, sugar, and salt in a large mixing bowl.  Cool to lukewarm.  Stir in yeast and beaten egg.  Add 2 cups flour and beat til smooth.  Gradually stir in more flour until dough leaves the sides of the bowl.  Turn dough out onto lightly floured surface and knead until smooth and elastic, about 8-10 minutes.  Place ina large buttered bowl.  Turn over once to grease upper side of dough.  Cover dough and let rise in warm, draft-free place until almost double in bulk, about 1 hour.  Press dough down into bowl to remove the big air bubbles.  Put a little shortening or butter on hands.  Divide dough into small pieces.  Roll into balls and place in a greased pie pan with the sides of the balls touching.  Cover loosely with cloth.  Let rise in a warm place until double in bulk, about 45-60 minutes.  In the last 8 minutes or so, preheat the oven to 400 degrees F.  Bake for 15 to 20 minutes. Uf the center of the rolls are not cooked, turn off oven and leave rolls in while oven coole.  Remove from oven and brush with melted butter while hot.  

38. Get a Husband Brunswick Stew

INGREDIENTS:

1 1/2 tsp olive oil
1/2 cup chopped onions
1 stalk celery, chopped
3/4 lb ground pork
3/4 lb ground beef
1/2 (3 lb) whole cooked chicken, deboned and shredded
1 1/2 (14.5 oz) cans whole peeled tomatoes with liquid, chopped
1/2 cup ketchup
1/4 cup hickory flavored BBQ sauce
salt and pepper to taste
hot sauce to taste (optional)
1/2 green bell pepper, NOT chopped
1 1/2 (14.75 oz) cans cream style corn

DIRECTIONS:

1. Heat the olive oil in a large skillet and saute onions and celery until soft.  Mix in the pork and beef, and cook until evenly browned.  Do not drain.
2. Transfer the pork and beef mixture to large stock pot over low heat.  Stir in the shredded chicken, tomatoes, and their liquid, ketchup, and BBQ sauce.  Season with salt, pepper, and hot sauce.  Place the whole green pepper into the mixture.  Cook, stirring occasionally, 2 hours, or until thickened.
3. Stir the cream style corn into the stew mixture.  Continue cooking 1 hour, or to desired consistency.  Remove the green pepper, chop and return to the stew or discard.

37. Fluffy Sugar Cookies

These come out like those cakey Walmart cookies with a ton of frosting that come in the plastic boxes..mm I love those

INGREDIENTS:

2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 egg yolk
1 egg white, beaten until stiff (to achieve this, you need to start with the egg at room temperature, it will not form peaks while cool)
1/2 cup sour milk (basically buttermilk, see substitute if you do not have any) (also, you can use 1/2 cup milk plus 1 tbsp sour cream for THIS RECIPE only).

1 cup softened butter

1/2 cup white sugar

1/2 brown sugar

DIRECTIONS:

1. Preheat oven to 375 degrees F. Cream together butter, sugars, egg yolk, and sour milk.

2. Mix dry ingredients and then mix into creamed butter mixture.

3. Fold stiffened egg white into batter.

4. Drop batter onto cookie sheets 1 inch apart.  Sprinkle with additional sugar or cinnamon-sugar if desired.

5. Bake for 8-10 minutes. 

36. Microwave Homemade Caramel Chews

When I made these, they came out a bit too soft for my liking, so I would try adding a bit more sugar to the following amounts.

INGREDIENTS:

1/2 cup butter
1 (4 oz) cup chopped walnuts or pecans (optional)
1/2 cup light corn syrup
1/2 can sweetened condensed milk, about 3/4 cup
1 cup packed light or dark brown sugar
1/2 tsp vanilla

DIRECTIONS:

Generously butter the bottom of an 8 inch square microwave sage baking pan (porcelain works).  Add nuts.  Shake pan to settle the nuts into an even layer.  Put remaining butter and corn syrup in a 2 quart microwave safe bowl.  Microwave on high power for 2 minutes or until butter melts.  Add condensed milk, brown sugar, and vanilla.  Stir to smoothly blend.  Microwave at medium power for 8-10 minutes, stirring well every minute or so, until mixture has a thick, caramel consistency.  (Watch closely because you will constantly have to mix every few seconds to release steam to prevent it from boiling over) Pour mixture over nuts in pan.  Tilt pan so caramel flows over nuts in an even layer.  Let cool in refrigerator at least 2 hours before cutting into squares.

35. Best Big, Fat, Chewy Chocolate Chip Cookie

I LOOOOOOVE this recipe, this is by far the best chocolate chip cookie recipe I have ever tried because it comes out great whether your cookies are big or small.

INGREDIENTS:

2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla
1 egg
1 egg yolk
2 cups (1 bag) semi-sweet chocolate chips

DIRECTIONS:

1. Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda, and salt and set aside.
3. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies must be about 3 inches apart. (You can also do the regular tbsp-sized cookies, just reduce the cooking time to about 8-10 minutes)
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.