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.

34. Hundred Dollar Cake or Coconut Wedding Cake

INGREDIENTS:

For Cake:
Nonstick cooking spray with flour (Baker's Joy)
1 pound unsalted butter, preferably European style
3 cups white sugar
6 large eggs
4 1/2 cups all purpose flour
1 1/2 tbsp baking powder
1/2 tsp salt
1 1/2 cups heavy cream
1 1/2 tbsp pure vanilla extract
1 tsp coconut extract
For Frosting:
1 cup (2 sticks) unsalted butter, room temperature
8 oz cream cheese
1 tsp pure vanilla extract
5 cups confectioner's sugar
1 vanilla bean, scraped (optional)

DIRECTIONS:

For Cake:
1. Preheat oven to 325 degrees. Spray two 10 inch round cake pans with cooking spray and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl with a spatula.
3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour, beat until just combined.
4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

For Frosting:
1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment, beat until creamy.
2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioner's sugar. Continue beating until smooth and creamy, about 3 minutes.


DIRECTIONS:

33. SUBSTITUTES

BROWN SUGAR SUBSTITUTE:

For each cup firmly packed brown sugar called for in a recipe, use 1 1/2 tbsp molasses plus 1 cup granulated white sugar

To make light brown sugar from dark brown sugar, use 1/2 cup firmly packed dark brown sugar and 1/2 cup white sugar.

For dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tbsp molasses, or 1 cup white sugar plus 1/4 cup molasses.

BUTTERMILK SUBSTITUTE:

For every 1 cup buttermilk called for, use 1 cup milk and 1 tbsp white distilled vinegar. Mix them and let the vinegar turn the milk for about a minute before incorporating into your recipe.

VANILLA PUDDING SUBSTITUTE (ONLY FOR USE IN BATTERS):

For 1 package of vanilla pudding called for in a recipe, combine 1/4 cup cake flour, 1/4 cup white sugar, and 1 tbsp vanilla extract.

CHOCOLATE PUDDING SUBSTITUTE (ONLY FOR USE IN BATTERS)
Use vanilla above and add 2 tbsp cocoa powder and 1 tbsp sugar. 

CAKE FLOUR SUBSTITUTE:

For every cup of cake flour called for in a recipe, fill a 1-cup measuring cup with 5 tablespoons cornstarch and then fill the rest of the way with all purpose flour. Sift them to combine, and sift multiple times for a better consistency.

TIPS FOR COOKIES:

Basically, all great cookies start with softened butter.  This is because the batter works best when going into the oven cold, but the butter has to be soft enough to mix.

I like cookies chewy in the inside and crispy on the outside, so the butter and sugars need to be whipped to be as light as possible before and after adding egg.

Eggs need to be used at room temperature, otherwise they do not whip up as easily.  When making a meringue, the whites will not get stiff and form peaks unless room temp so this also applies to cookies!

Also, cookies come out better when your flours and dry ingredients are sifted together.  If you do not have a sifter, use a whisk to just mix it in a bowl.

TIPS FOR CAKES/BROWNIES:

It is also really important to sift your dry ingredients for cakes so that they rise correctly.  However, unless the recipe calls for something different, you do not want to whip your butters and sugars so much.  The same is true for brownies. 

32. Pizza Sauce

INGREDIENTS:

One 15 oz can of tomato sauce
1/2 tsp dried oregano
1/4 tsp dried basil leaves
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp salt
1/8 tsp ground black pepper
1 bay leaf
1/2 tsp lemon juice
dash of onion powder

DIRECTIONS:

Combine the tomato sauce with the spices and lemon juice in a small saucepan over medium heat. Heat the sauce until it starts to bubble, then turn the heat down and simmer, covered, for 30 to 60 minutes until it reaches the thickness you like.

31. Corn Bread

INGREDIENTS:

1 1/2 cup corn meal
1 cup unbleached white flour
1/4 tsp baking soda
1/4 cup sugar
1/2 tsp salt
1cup milk
1egg beaten
1/4 cup vegeatable oil

DIRECTIONS:

Preheat oven to 400 degrees F. Grease a 9 inchbaking pan or muffin tins with shortening or cooking spray. Place all dry ingredients in a medium size mixing bowl and blend well. Add milk, egg, and vegetable oil. Stir just until moistened.
Pour into prepared pan and spread evenly. For muffins, fill 3/4 full.
Bake for 25-30 minutes if in pan, bake muffins 15-20 minutes or until golden brown. Serve hot with butter or margarine.

30. Bananas Foster

Classic dessert down in New Orleans, usually served flaming :) I'm not a banana person, but I LOOOOOVE this dessert!

INGREDIENTS:

1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 tsp cinnamon
1/2 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream

DIRECTIONS:

Combine butter, sugar, cinnamon in a flambe pan or skillet.  Place the pan over low heat either on an alcohol burner or on the stove.  Cook, stirring, until the sugar dissolves.  Stir in the banana liqueur, then place the bananas in the pan.  When the banana sections soften and begin to brown, carefully add the rum.  Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.  When the flames subside, lift the bananas out of the pan and place four pieces over each portion of the ice cream.  Generously spoon warm sauce over the top of the ice cream and serve immediately.

29. BBQ Sauce

INGREDIENTS:

2 tbsp olive oil
1 1/2 cup chopped onions
2 tbsp garlic powder
2 tbsp oregano
28 oz crushed tomatoes
1 tsp Cumin
6 oz tomato paste
1/2 cup lemon juice
4 fresh Thyme sprigs (or 1/4 tsp Thyme)
1/4 cup Worcestershire Sauce
1 tsp black pepper
1 tbsp Coriander
4 tbsp honey
1 tbsp salt
Optional:
1 tbsp chile powder
1/2 tsp red pepper flakes

DIRECTIONS:

Blend crushed tomatoes and onion and combine all ingredients in a large pot.  Simmer on medium heat until reach desired consistency.

27. Oatmeal Scotchies

INGREDIENTS:

1 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup butter, softened (2 sticks)
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
3 cups quick or old fashioned oats, uncooked
One 12 oz package (2 cups) Nestle Tollhouse Butterscotch Flavored Morsels

DIRECTIONS:

Preheat oven to 375 degrees F.  In a small bowl, combine flour, baking soda, salt and cinnamon and set asids.
In a large bowl, beat butter, sugar, brown sugar, eggs, and vanilla extract until creamy.
Gradually beat in flour mixture.  Stir in oats and morsels.
Drop by tablespoonfuls onto ungreased cookie sheets.  Bake for 7-8 minutes for chewier cookies, 9-10 minutes for crispier.

Thanks to Chelsea for this one!

26. Waffle House Waffles

INGREDIENTS:

1 1/2 cups all purpose flour
1 tsp salt
1/2 tsp baking soda
1 egg
1/2 cup plus 1 tbsp white sugar
4 tbsp butter, softened
1/2 cup half and half (or 1/2 cup milk)
1/2 cup milk
1/2 cup buttermilk (1/2 cup milk + 1/2 tbsp vinegar)
1/2 tsp vanilla

DIRECTIONS:

1. Combine flour, salt, and baking soda in a medium bowl.  Stir to combine.
2. Lightly beat the egg in another medium bowl. Stir to combine.
3. Add the dry flour mixture to the wet mixture while beating. Mix until smooth.
4. If you want, you can cover and chill overnight and they are supposed to come out a little better that way.
5. Rub a light coating of vegetable oil on a waffle iron.  Preheat the waffle iron.  Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.
6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.  

25. Amish Friendship Bread Shortcut!

This is the Amish Friendship Bread recipe that usually gets passed from family to family and ferments over days, but I figured out how to make it all in one go! 

INGREDIENTS/DIRECTIONS:

Preheat oven to 350 degrees F.
Simmer the following three ingredients in a saucepan for 10 minutes.
1 1/3 cup sugar
1 1/3 cup flour
1 1/3 cup milk
Add the following four ingredients to the mixture above.
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
Combine the following separately and then add wet mixture above:
2 cup flour
1 cup sugar
1 1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1-2 packages of vanilla pudding (Optional Substitute: 1/3 cup cake flour and 1/3 cup sugar and 1 tsp vanilla extract)
Pour entire batter into 2 greased loaf pans and coat the top with a small streusel mixture of brown sugar, cinnamon, and flour.  Bake for 50-60 minutes. 

24. Macaroni Salad

INGREDIENTS:

1 pound elbow macaroni
1 1/4 cups frozen petite peas or lima beans, thawed
2 celery stalks, thinly sliced crosswise
3 scallions, white and pale-green parts plus 1 inch of dark-green part, thinly sliced diagonally
6 ounces Black Forest ham, or other dry-cured ham, cut into 1/4 inch dice (optional)
1 cup mayonnaise/miracle whip
1/2 cup sour cream
1 tsp white wine vinegar
3/4 tsp sugar
1/4 teaspoon ground nutmeg
freshly ground pepper

DIRECTIONS:

1. Bring a large pot of water to a boil and add salt.  Add macaroni and cook until soft.  Drain and rinse with cold water and drain.  Transfer to a large bowl.  cover with plastic wrap and refrigerate until cool.
2. Toss peas with celery, scallions, and ham in a bowl.  Add to macaroni and toss.
3. Whisk mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 tsp salt; fold into macaroni mixture. Season with salt and pepper. Salad can be refrigerated in an airtight container, up to 3 hours.

23. Double-Chocolate Cake

INGREDIENTS:

1 cup warm water
1/2 cup cocoa powder
1 1/2 cups all purpose flour
1 cup white sugar
3/4 tsp baking soda
1/2 tsp salt
3/4 cup vegetable oil
1 tbsp vanilla
2 tsp distilled white vinegar
Glaze:
2 ounces dark chocolate (70% cocoa), finely chopped
1/2 cup confectioner's sugar, sifted
2 tbsp water

DIRECTIONS:

1. Preheat the oven to 375 degrees F.  Coat an 8 inch round cake pan with cooking spray.
2. Whisk water and cocoa in a small bowl until smooth.  Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in the center.  Add cocoa mixture, oil, and vanilla and whisk until smooth.  Whisk in vinegar and pour into pan.
3. Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes.  Let cool on a wire rack for 20 minutes.  Run a knife around the edge of cake, invert it onto a rack, and turn cake right side up.  Let cool completely and transfer to a serving cake stand.
4. For the glaze, melt chocolate over simmering water, stirring until smooth.  Let cool slightly.
5. Whisk together sugar and water until smooth.  Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute.  Immediately pour glaze onto center of cooled cake.  Using an offset spatula, gently spread glaze over top and sides. Cake can be stored at room temperature for up to 2 days.

22. Mascarpone Frosting for Tiramisu Cupcakes

INGREDIENTS:

1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup sifted powdered sugar

DIRECTIONS:

With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to over beat, or cream will be grainy).  In another bowl, whisk together mascarpone and confectioner's sugar until smooth.  Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately following the use of the Coffee-Marsala Syrup on the Tiramisu Cupcakes.

21. Coffee Marsala Syrup for Tiramisu Cupcakes

INGREDIENTS:

1/3 cup plus 1 tbsp freshly brewed espresso
1 ounce marsala
1/4 cup sugar

DIRECTIONS:

Stir together all ingredients until dissolved and cool.  Use for moistening Tiramisu Cupcakes.

20. Tiramisu Cupcakes

INGREDIENTS:

1 1/4 cups cake flour (not self-rising), sifted
3/4 tsp baking powder
1/2 tsp coarse salt
1/4 cup milk
1 tsp vanilla
4 tbsp unsalted butter, room temperature, cut into pieces
3 large whole eggs, plus 3 egg yolks, room temperature
1 cup sugar
Cocoa powder for dusting
Coffee-Marsala Syrup
Mascarpone Frosting

DIRECTIONS:

1. Preheat oven to 325 degrees.  Line standard muffin tins with paper liners.  Sift together cake flour, baking powder, and salt.  Heat milk and vanilla in a small saucepan over medium heat just until bubbles appear around the edge.  Remove from heat. Whisk in butter until melted, and let stand 15 minutes.
2. With electric mixer on medium speed, whisk together whole eggs, yolks, and sugar.  Set mixing bowl over pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes.  Remove bowl from heat.  With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thickened, then fold milk mixture into the remaining batter until just combined.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes.
5. To finish, brush tops of cupcakes evenly with Coffee-Marsala Syrup; repeat until all syrup has been used.  Allow cupcakes to absorb liquid 30 minutes. Dollop Mascarpone Frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

19. Butterball Cookies Recipe

INGREDIENTS:

2 cups all purpose flour
1/2 tsp salt
1 cup unsalted butter, room temperature
1/2 cup white sugar
1 tsp vanilla extract

DIRECTIONS:

Cream butter until smooth and add sugar and beat until creamy and smooth.  Beat in the vanilla extract.  Gently stir in the flour mixture until just incorporated.  Wrap the dough in plastic wrap and chill for 2-3 hours or until firm.
Roll the dough into small, 3/4 inch balls and place on parchment lined baking pan and place in the freezer for 30 minutes.  This is necessary to prevent the cookies from spreading during baking.
Preheat oven to 375 degrees F.  When balls are firm, bake for 10-12 minutes until the cookies are firm but not brown.  Place on wire rack to cool.

18. Pumpkin Spice Cake with Honey Frosting

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all purpose flour (spooned and leveled)
2 tsp baking soda
1/2 tsp salt
1 tbsp pumpkin-pie spice, (or 1 1/2 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg, and 1/8 tsp each allspice and cloves)
2 large eggs
1 1/2 cups white sugar
1 (15 oz) can solid-pack pumpkin puree
Frosting:
1/2 cup (1 stick) unsalted butter
1 bar (8 oz) regular (or reduced-fat) cream cheese
1/4 cup honey

DIRECTIONS:

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
4. Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
5. Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

17. Serious Peanut Butter Bars

This is one of my favorites! My friend Monica Lara gave me the recipe and I tweaked it a bit and wound up making them for her son's wedding! 

INGREDIENTS:

1 cup butter or margarine, softened
1 cup peanut butter
2 eggs
1 tsp vanilla
2 cups flour
1 cup packed light brown sugar
1 cup white sugar
2 cups regular oats (not quick/instant)
Frosting:
1 1/2 cup peanut butter 
1 box powdered sugar
1/2 cup milk

DIRECTIONS:

Preheat oven to 350 degrees F.  Mix butter and peanut butter with blender.  Add sugars and vanilla and cream together.  Add eggs slowly and blend.  Add flour slowly and blend.  Stir in oats with a wooden spoon and pour into 13x9 inch pan.  Bake for 25-30 minutes, or until toothpick comes out of center clean.  Cool completely before slicing and frosting.  For frosting, beat all ingredients together until light and fluffy.

16. Gooseberry Patch Fudge Frosting

INGREDIENTS:

1 cup butter, softened
4 cups powdered sugar
1/2 cup baking cocoa
2 tsp vanilla extract
5 tbsp milk

DIRECTIONS:

Combine all ingredients in a mixing bowl.  Beat at medium speed with an electric mixer until smooth.

15. Gooseberry Patch 3-Layer Chocolate Cake

INGREDIENTS:

1 cup butter, softened
1 3/4 cup sugar
3 eggs
2 1/4 cup all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup baking cocoa
1 3/4 cup milk
1 tbsp vanilla extract
Fudge Frosting

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Beat butter at medium speed with an electric mixer about 2 minutes or until creamy.  Gradually add sugar, beating 5-7 minutes.  Add eggs, one at a time, beating just until yellow disappears. 
3. Combine flour and next 4 ingredients in a large bowl; add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in vanilla.  Pour batter into 3 greased and floured 9 inch cake pans. 
4. Bake for 22 minutes or until a toothpick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes.  Remove from pans and cool completely on wire racks.
5. Spread 3/4 cup frosting between each layer and spread remaining on top and sides. 

14. Cookie Dough Truffles

INGREDIENTS:

1/2 cup butter, softened
1/2 cup brown sugar, packed
1/4 cup sugar
1/4 cup thawed egg substitute or 1/4 cup egg, beaten (*this egg will not be cooked, so use the egg substitute if you are wary of eating raw egg)
1 tsp vanilla extract
1 1/4 cup all purpose flour
1 cup miniature semi-sweet chocolate chips
3/4 cup chopped pecans or walnuts
1 bag (12-oz package) semi-sweet chocolate chips
1 1/2 tbsp shortening

DIRECTIONS:

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well.  Add egg substitute and vanilla; beat well.  Add flour to butter mixture; beat well.  Stir in miniature chocolate chips and chopped nuts.  Cover and chill 30 minutes. 
2. Shape mixture into one-inch balls.  Cover and freeze balls until very firm.
3. Place chocolate chips and shortening in a 1-qt glass bowl and melt in microwave according to package directions.  Using two forks, quickly dip frozen truffles into melted chocolate, coating completely.  Place on wax paper to harden.   Store truffles in refrigerator up to 3 days.  

13. Eggnog Cookies

INGREDIENTS:

1 cup butter, softened
2 cups sugar
5 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp nutmeg
1 cup eggnog
1 egg white, lightly beaten
1 tbsp water
colored sugar crystals

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add 2 cups sugar, beating well.
3. Combine flour, soda, and nutmeg; add to butter mixture alternately with eggnog, beginning and ending with flour mixture.  Cover and chill dough at least one hour.
4. Divide dough in half.  Work with one portion of dough at a time, storing remainder in refrigerator.  Roll each portion of dough to 1/8 inch thickness on lightly floured surface.  Cut with a 4-inch cookie cutter and place on lightly greased baking sheets.
5. If desired, combine egg white and water in a small bowl and brush cookies with this egg wash.  Sprinkle with colored sugar.  Bake for 8 to 10 minutes or until lightly browned.  Cool slightly on baking sheets and remove to wire racks to cool completely.

12. Gingerbread Scones

INGREDIENTS:

2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/4 cup plus 3 tbsp unsalted butter, cut into pieces
1/3 cup molasses
1/3 cup milk

DIRECTIONS:

1. Preheat oven to 425 degrees F. 
2. Combine first 5 ingredients; cut in butter with a pastry blender or two knives until mixture is crumbly.  Combine molasses and milk and add to flour mixture, stirring just until dry ingredients are moistened.  Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times.
3. Divide dough in half; shape each portion into a ball.  Pat each ball into a 5 inch circle on an ungreased baking sheet.  Cut each circle into 6 wedges, using a sharp knife; do not separate wedges.  Bake for 10 to 12 minutes or until lightly browned.  Serve warm with butter on top. 

11. Basic Shortbread

INGREDIENTS:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all purpose flour
3/4 tsp coarse salt
1/2 cup confectioners or granulated sugar

DIRECTIONS:

1. Preheat oven to 325 degrees F.  Butter and 8 1/2 inch round cake or spring-form pan.  Sift together flour and salt in a small bowl.
2. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more.
3. Add flour mixture, and beat on low until flour is just incorporated and dough sticks together when squeezed.  Pat dough into prepared pan.  Use a paring knife to score dough into wedges (kinda like perforating); prick all over in even intervals with a wooden skewer or fork. 
4. Bake until firm in the center and just starting to color, about 50 minutes.  Transfer pan to a wire rack, and let cool completely.  Cut into wedges.  Cookies will keep in an airtight container, at room temperature 3 weeks.

10. Bourbon-Chocolate Pecan Pie

INGREDIENTS:

1 refrigerated pie crust
4 eggs
1 cup light corn syrup
6 tbsp butter or margarine, melted
1/2 cup sugar
1/2 cup brown sugar, packed
3 tbsp bourbon
1 tbsp all purpose flour
1 tbsp vanilla extract
1 cup coarsely chopped pecans
1 cup semi-sweet chocolate chips, melted

DIRECTIONS:

1. Preheat oven to 350 degrees F. 
2. Fit pie crust into a lightly greased 9" pie plate according to package directions, being careful to press together any cracks.  Fold edges under and crimp.
3. Whisk together eggs and next 7 ingredients until blended.  Stir in pecans and melted chocolate.  Pour filling into pie crust. This one is fun to top with pecans like the Southern Pecan Pie recipe.
4. Bake on lowest rack for one hour or until set, shielding pie crust with aluminum after 20 minutes.  Cool completely on wire rack.


I love this recipe, but it comes out a bit strong so if you aren't big on bourbon flavor just cut back a tad.

9. Eileen's Spicy Gingerbread Men

INGREDIENTS:

1/2 cup butter or margarine
1/2 cup white sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all purpose flour
1/2 tsp salt 
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp ground cloves 
1 tsp ground ginger
1/2 tsp ground nutmeg

DIRECTIONS:

1. In large bowl, cream together the margarine and sugar until smooth.  Stir in molasses and egg yolk.  Combine the flour, salt, baking powder, soda, and spices and blend into the molasses mixture until smooth.  Cover and chill for at least 1 hour.  When chilling any dough, it helps to spread the dough out in the bowl (metal bowls are best) and to mix and spread out again every so often..just like distributing the heat when using a microwave.  I even stick things in my deep freezer and mix often and it cuts chill time in about a third. 
2. Preheat the oven to 350 degrees F.  On a lightly floured surface, roll the dough out to 1/4 inch thickness and cut into desired shapes with cookie cutters.  Place cookies 2 inches apart on ungreased cookie sheets.  
3. Bake for 8 to 10 minutes in the preheated oven until firm (preheating a oven takes an average of 8 minutes).  Remove from cookie sheets to cool on wire racks.  Frost or decorate when cool. 

8. Paula Deen's Pumpkin Pie

INGREDIENTS:

1 (8 oz) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup white sugar
1/4 tsp salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger, optional
1 pre-made pie dough
whipped cream, for topping

DIRECTIONS:

Preheat oven to 350 degrees F.  
Place 1 pie dough down into a 9-inch pie pan and press down along the bottom and all sides.  Pinch and crimp the edges together to make a ruffled edge.  Put the pie shell back into the freezer for 1 hour to firm up.  Fit a piece of aluminum foil to cover the inside of the shell completely.  Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place in the oven.  Bake for 10 minutes and remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined.  Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined.  Finally, add the vanilla, cinnamon, and ginger and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set.  Place the pie on a wire rack and cool to room temperature.  Cut into slices and top each piece with whipped cream.  

When I did this recipe, I think I had a lot more pumpkin than creamy ingredients and it still came out fine..I just had to up the cook time because the pumpkin had a higher water content that took longer to cook out.  Great recipe, but not the healthiest of pies :)

7. Chocolate 3-Layer Cake

INGREDIENTS:

4 cups all purpose flour
4 cups white sugar
4 cups butter
8 tbsp cocoa powder
2 cups water
4 eggs, beaten
2 tsp vanilla
2 tsp baking soda

FROSTING:

1 cup butter
2 tbsp cocoa
1/2 box powdered sugar
1 tsp vanilla

DIRECTIONS:
1. Preheat oven to 400 degrees F.  Sift flour and sugar and set aside.
2. In medium saucepan, bring to boil butter, cocoa, and water.  Add flour and sugar.
3. Stir in milk, vanilla, baking soda, and eggs.  Pour into three round 9-inch greased cake pans.
4. Bake for 20 minutes or until pick comes out of the center clean.
5. Run knife around edges of cake pans and invert to release cake.
6. Combine ingredients for frosting and serve.

6. Seafood Gumbo

INGREDIENTS:
1/2 cup vegetable oil
1/2 cup flour
1 tsp dried parsley
1 pound fresh okra, sliced The smaller you slice it the better.  This stuff takes a while to cook down and is usually not too popular, especially if undercooked.
1 large onion, chopped
2 cloves garlic, minced
dash of thyme
2 bay leaves
2 large tomatoes, chopped (or 1 can diced tomatoes)
2 quarts warm water (about a pitcher-full)
6 large crabs, cleaned and halved
2 pounds cleaned and de-veined shrimp
1 pint oysters
steamed rice on the side (about 1/2 cup per 1-person serving)

DIRECTIONS:

1. Saute okra in oil on medium heat until it stops roping (when the okra isn't slimy anymore). Set aside. 
2. Make a roux (term referring to any browned mixture of oil and flour and usually onion) by heating the remaining oil, adding the flour, and cooking until the flour browns, about 45 minutes.  
3. Add onion, garlic, thyme, bay leaves, and tomatoes, cooking until soft.  
4. Slowly add water, blending until smooth.
5. Add sauteed okra and crabs and cook for 10 minutes.  
6. Add shrimp and cook another 10 minutes. 
7. Add oysters and cook for 5 minutes.  
8. Season with salt and pepper to taste and serve in deep bowls with a scoop of steamed rice in the center.  Add hot sauce to taste. 

5. Chicken Jambalaya

A family favorite! With prepared chicken, this recipe is fast and will feed MANY! Serve with Louisiana hot sauce. 

INGREDIENTS:

3 or 4 pounds chicken, chopped or sliced
6 tbsp flour
4 tbsp vegetable oil
2 tbsp salt
1/2 tsp red pepper
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup green onions and tops, minced
4 cups water
2 cups raw rice
1 clove garlic, minced
7 bouillon cubes

DIRECTIONS:

1. Season cut chicken with salt and pepper.  Using a large, heavy pot, brown chicken in oil with burner on medium heat.  Set browned chicken aside.  
2. Fry onions, celery, bell pepper, green onions, and bouillon cubes in the same heavy pot until wilted, not brown.  Then add the flour and brown.  
3. Add water, rice, chicken, and garlic and mix.  Cover and cook on low heat until rice is done, about 30 minutes.  

4. Chocolate Brownies

*For a 9x13 inch pan, double this recipe. 

INGREDIENTS:

2 eggs
1 cup sugar
1/2 tsp vanilla
1/2 cup butter or margarine, melted
1/2 cup all purpose flour
1/3 cup Hershey's cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chopped nuts or chocolate chips (optional)

DIRECTIONS:

Preheat oven to 350 degrees F.  Beat eggs in a small mixing bowl.  Gradually add sugar and vanilla and beat well.  Blend in melted butter.  Combine dry ingredients and gradually add to egg mixture until well blended.  Stir in nuts/chips.  Spread in greased 8 inch square pan.  Bake for 30-35 minutes or until brownie begins to pull away from the edges of the pan.  Another good indicator is that as soon as you smell the brownies, check them.  They will be close to done at that point.  Cool completely before removing from pan and serving.  A trick is to use a plastic knife to cut brownies because the oily batter does not stick to the knife as you are cutting.

3. Little-Chill Sugar Cookies

INGREDIENTS:

2 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup plus 2 tbsp butter, slighgtly softened (or Crisco) If you use unsalted butter, be sure to add a pinch of very finely ground salt..it makes the sweetness more intense.
1 1/2 cups white sugar
1 egg at room temperature
2 tbsp vanilla

DIRECTIONS:

1. Preheat oven to 375 degrees F.  Sift flour, soda, and baking powder into a small bowl and set aside. 
2. In a large bowl, cream together the butter and sugar until smooth and creamy.  The fluffier it is, the better! I usually beat on high for 5 minutes. 
3. Beat in the egg and vanilla and continue beating until creamy and light.  
4. Gradually blend in the dry ingredients.  
5. Roll 1-inch to 1 1/2-inch balls of dough and place on cookie sheets. Chill for 15 minutes.  If the dough is too sticky to form into balls, chill for about 10 minutes and then try again.
6. Bake 8-12 minutes or until golden brown on edges.  

2. Southern Pecan Pie

INGREDIENTS:

3 eggs

3 tbsp melted butter or margarine

1 cup white sugar

1 cup corn syrup

1 1/2 cup chopped pecans (I add more here so it is less gel-y and more nutty)

1 tsp vanilla

1 Pillsbury pie crust

whole pecans for topping

DIRECTIONS:

1. Preheat oven to 350 degrees F.  Combine eggs, butter, sugar, syrup, and vanilla.  Mix in pecans.  Pour into pie crust (unfolded in an ungreased pie pan).  If desired, gently lay whole pecan halves on top of gel (start from the outside and work your way in, see picture).  Bake for 50-55 minutes until the shell is golden brown and center of pie is solid to the touch.  If the crust is browning too fast, cover the crust with strips of aluminum foil for the rest of the cook time.  Allow to cool completely before slicing and serving.  

1. Original Nestle Toll House Chocolate Chip Cookies

INGREDIENTS:

2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened (or 1/2 cup butter and 1/2 cup Crisco shortening)
3/4 cup white sugar
3/4 cup packed brown sugar
1 tbsp vanilla extract
2 large eggs, at room temperature
2 cups Nestle Toll House Semi-Sweet Chocolate Morsels (or Mini Morsels)
1 cup chopped nuts (optional)

DIRECTIONS:

1. Preheat oven to 375 degrees F. 
2. Sift flour, baking soda, and salt into a small bowl.  Beat butter, sugar, brown sugar, and vanilla in large bowl until creamy.  Add eggs, one at a time, beating well after each addition.  (Unlike sugar cookies, be careful not to OVER mix because it will cause the batter to be too fluffy and to flatten when baking).  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoonfuls onto ungreased baking sheets.  
3. Bake for 9-11 minutes or until golden brown on edges.