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