roasted cabbage

• 1 tsp olive oil (5g)
• 2 tbsp real bacon bits (14g)
• 2 tbsp lemon juice
• 1 tbsp worcestershire sauce
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper (more or less to taste)
• 1 Medium Head of Cabbage

Preheat the oven (or the grill, you lucky son of a b ;) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.

Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

Cut the head in half on the core..

Then cut the halves in half again… to make quarters

Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.

Wrap each wedge and bake for 20-30 minutes.

I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some in the comments have cooked them up to an hour for softer cabbage.

Poppyseed bread

Ingredients

Bread:
• 3 cups flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 3 eggs
• 1 1/8 cups cooking oil
• 2 1/4 cups sugar
• 1 1/2 cups milk
• 1 1/2 T. poppy seeds
• 1 1/2 tsp almond extract
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)
Glaze:
• 1/4 cup orange juice
• 3/4 cup sugar
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

Instructions

1. For the bread: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.
2. For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Notes

Source: Jean Welbourne

Blueberry-Lemon Bread

from epicurious.com

yieldMakes one 8-inch loaf

ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1 1/3 cups sugar
• 2 large eggs
• 2 teaspoons grated lemon peel
• 1/2 cup milk
• 1 1/2 cups fresh blueberries or frozen, thawed, drained

• 3 tablespoons fresh lemon juice

preparation

Preheat oven to 325°F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.

Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.

Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.

Starbucks Lemon Loaf




Ingredients

1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 cup sugar
2 Tblsp. softened butter
1 tsp. vanilla
1 tsp. lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil

Lemon Icing:
1 cup plus 1 Tblsp. powdered sugar
2 Tblsp. milk
1/2 tsp. lemon extract


Recipe

Preheat oven to 350 degrees.

In a large bowl, combine flour, baking soda, baking powder, and salt.

In a separate bowl, blend eggs, sugar, butter, vanilla, lemon extract, lemon juice and oil with an electric mixer.

Pour wet ingredients into dry ingredients and mix until smooth.

Pour into a well-greased 9 x 5 loaf pan and bake for 45 minutes.

When loaf is cool, remove from pan and ice with icing. Slice into 1" slices. Serves 8

Feta Mint Watermelon Salad

watermelon (from 4 lb watermelon)
mint leaves (4T)
cherry tomatoes (cut in half) (1-2 pints)
feta (1C)

Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.

Add the tomatoes and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.

Carla Hall's Crinkle Cookies

Crinkle Cookies

Makes About 4 Dozen

4 tbsp. butter
1/3 cup unsweetened cocoa
1 large egg
½ cup sugar
¼ cup firmly packed light brown sugar
½ tsp. salt
1 tsp. vanilla extract
1 cup all-purpose flour
¾ tsp. baking powder
1/3 cup mini chocolate chips
¼ cup powdered sugar 

1. Preheat oven to 350º.
2. Microwave butter and cocoa in a glass bowl on high for 45 seconds. Whisk mixture until smooth; set aside.
3. Whisk together egg, sugars, salt and vanilla in a medium bowl until smooth. Gradually add egg mixture to chocolate mixture, whisking until well-blended.
4. Whisk flour and baking powder together in a small bowl. Stir flour mixture into chocolate mixture until well-blended. Stir in chocolate chips. Cover and chill dough for 30 minutes or until dough is firm enough to handle easily.
5. Place powdered sugar in a shallow bowl. Scoop dough and form into ¾-in. balls; roll in powdered sugar. Arrange cookies on parchment-lined baking sheets. Bake for 5 to 8 minutes. Cool cookies 1 minute on baking sheet; transfer to wire rack and cool completely

Olive Garden Inspired Dressing

Mix together:

1/2 tsp. Italian seasoning

1/2 tsp. salt

1/2 tsp. sugar

1/4 tsp. black pepper

1/4 tsp. garlic powder

1 packet Good Seasonings Italian dressing

Mix in:

1/4 c white vinegar

3 T water

1/8 c.  EVOO

1/8 c. vegetable oil

1/2 tsp. mayo

1/4 c. Kraft Grated Cheese: Shredded Parmesan Romano & Asiago (blended in cuisinart so more of a graded consistency)

Store up to 2 weeks.