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.

Tortilla Soup with Chicken, Avocado and Monterey Jack

Tortilla Soup with Chicken, Avocado and Monterey Jack

This recipe was from one of our favorite restaurants in Edina, MN called Tejas that closed several years ago.

(serves 6)

Ingredients

2 qts. Chicken Stock or Canned Chicken Broth 
1 Bell Pepper (diced)
1 med. Onion (diced)
1 ear Corn Kernels (fresh)
2 stalks Celery (diced)
2 lg. Carrots (diced)
4 oz. Tomato Paste
2 C. Corn Tortilla Chips (crushed) 
2 oz. Cilantro

Procedure

In a large pot, bring all ingredients to a boil and simmer for 10 minutes. Strain and reserve liquid.
Garnish for Soup.

Ingredients
1 ea. Zucchini (halved lengthwise and sliced) 
1 med. Onion (halved and thinly sliced)
8 oz. Chicken Breast (cooked and diced)
1⁄2 ea. Avocado (peeled and sliced into six)
4 oz. Monterey Jack Cheese (grated)
12 ea. Corn Tortillas (julienned and fried in 2 qts. Corn oil at 350 degrees 
1 ea. Cilantro Sprigs (optional)

Procedure
At serving time, reheat soup with zucchini, onion, and chicken. Spoon evenly into separate bowls and top each bowl equally with avocado, tortilla chips and Monterey Jack cheese. Serve immediately.

Thanksgiving Sweet Potato Dish

This recipe if from my husband's aunt. It tastes like dessert!

SWEET POTATO RECIPE

BOTTOM

1/3 cup butter

1 c sugar

2 beaten eggs

1/3 cup milk

3 c mashed sweet potatoes (5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces

Read More http://www.epicurious.com/recipes/food/views/Mashed-Sweet-Potatoes-with-Brown-Sugar-and-Pecans-15683#ixzz1eMBqhnPQ)

1 tsp vanilla

1 tsp sherry

Cream butter and sugar. Add eggs and milk and sherry. Fold in potatoes and vanilla. Put in 9x13 pan.

TOPPING

1/3 c butter

1 c brown sugar

1/3 c flour

1 c pecan chopped ( i don't always use all the pecans - can seem like alot)

Mix brown sugar and flour. Cut in butter till crumbly-don't overmix. Sprinkle over bottom stuff. Sprinkle pecans on top. 350 * for 35-40 min.

Pineapple Sheet Cake with Cream Cheese Frosting

Pineapple Sheet Cake with Cream Cheese Frosting

CAKE

2 cups All Purpose flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain
1 tsp. vanilla

(Alt 1.5 c white sugar, 0.5 c brown sugar)

Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean.

(Alt 325 for 30-35 min)

FROSTING

8 ounces cream cheese
4 T. butter
2 cups confectioners sugar
1 tsp. vanilla

(Alt add 1/2 cup coconut)

Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake or cupcakes while still a bit warm.

Add 1/2 c. walnuts or pecans for topping

Rigatoni with Spicy Calabrese-Style Pork Ragù

Ingredients

• 1 medium onion, quartered
• 1 carrot, peeled, cut into 1-inch pieces
• 1 celery stalk, cut into 1-inch pieces
• 4 garlic cloves
• 2 teaspoons fresh oregano leaves
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup coarsely chopped flat-leaf parsley, divided
• 1 28-ounce can whole peeled tomatoes
• 1/4 cup olive oil
• 1 pound hot or sweet Italian sausage, casings removed
• 1 pound ground pork
• Kosher salt, freshly ground pepper
• 1 tablespoon tomato paste
• 1 pound mezzi rigatoni or penne rigate
• 3/4 cup finely grated Parmesan or Grana Padano plus more

Preparation

• Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purée tomatoes with juices in processor; set aside.
• Heat oil in a large heavy pot over medium heat; add sausage and cook, breaking up with a spoon, until browned, about 4 min-utes. Add ground pork, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to a plate.
• Increase heat to medium-high. Add reserved vegetable mixture to drippings in pot, season with salt, and cook, stirring often, until golden, 8-10 minutes.
• Stir tomato paste and 1 cup water in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes.
• Add reserved meat and tomato purée and 1 cup water. Bring to a boil. Reduce heat; simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 4 hours. Season with salt. DO AHEAD: Ragù can be made 3 days ahead. Let cool. Cover and chill, or freeze for up to 2 months. Reheat before continuing.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
• Add pasta and 1/2 cup pasta cooking liquid to sauce; stir to coat. Stir in 1/4 cup Parmesan and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. Divide among bowls; top with more Parmesan.

Pineapple Pork Chops

Pineapple Pork Chops - from Bon Appetit

• 
  
• 1/4 pineapple
• 1/4 cup cilantro sprigs
• 2 sliced chiles (such as jalapeño or serrano)
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 chopped garlic clove
• 4 pork chops

Peel, core, and chop 1/4 pineapple into chunks. Mix with 1/4 cup cilantro sprigs, 2 sliced chiles (such as jalapeño or serrano), 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 chopped garlic clove. Pour over 4 pork chops. Cover; chill at least 6 hours and up to 1 day. (Before marinating, set some marinade aside to use as a dipping sauce.) Remove pork from marinade; grill or broil.