Reeses cookies

½ c. butter
½ c. brown sugar
½ c. sugar
½ c. peanut butter
1 tsp. vanilla
1 egg
1 ¼ c. flour
¾ tsp. baking soda
½ tsp. salt

Beat. Chill.

Roll into 1” balls. 375* for 6-8 minutes.

As soon as they come out, put Reese’s in them.
Wait 5 min. Cool. Scoop out with spoon and put on plate.

Grenadine Freeze

1 cup sugar
2 cups water
2 cups grapefruit juice
½ cup grenadine syrup
1 Tbsp. lemon juice
1 16-ounce bottle lemon-lime carbonated beverage
1 thinly sliced lemon
Maraschino cherries

In a large saucepan boil sugar and water together.
Stir until sugar is dissolved. Remove from heat. Add grapefruit juice, grenadine syrup, and lemon juice. Pour into shallow pan and freeze. To serve, chop frozen mixture and place into serving cups. Pour lemon-lime beverage over top and garnish with lemon slice and maraschino cherry. Makes 14 half-cup servings.

Lion House

Homemade oreo cookies

2 pkg. devils food cake mix
1 ¼ c. shortening
4 large eggs

Frosting:
1 ½ lb. powdered sugar
1 (8 oz.) Philly cream cheese
1 cube butter
1 tsp. vanilla

Mix first 3 ingredients until sticky (no liquid). Use 1 teaspoon mixture and roll into balls. Put on cookie sheet, ungreased. Allow plenty of room to form a circle. Bake at 350* for 5 to 8 minutes. Makes 4 dozen complete cookies.

Frosting: Mix all ingredients. Frost cookies, putting flat sides of cookies together.

Green Beans and Feta Salad

2 lb fresh green beans, trimmed
1/2 cup prepared Good Seasons Italian Salad Dressing
1/4 cup Feta Cheese
1/4 cup chopped red onion

Cook beans in boiling water 7 minutes or until crisp-tender. Drain; rinse with cold water.
Place beans in large bowl. Add remaining ingredients; toss to coat.
Serve immediately. Or, cover and refrigerate several hours or until chilled

> GRILLLED BRUSCHETTA CHICKEN
> 1/3 c. Sun-dried tomato vinaigrette dressing, divided
> 4 small boneless skinless chicken breasts
> 1 medium tomato, finely chopped
>1 c. shredded mozzarella cheese
> 1/8 c. chopped fresh basil or 1 tsp. dried basil leaves (I like fresh the best)
>
> Place large sheet of heavy-duty foil over half of grill grate; preheat grill
> to medium heat. Pour 2 Tbsp. of the dressing over the chicken in a resealable
> plastic bag; seal bag. Turn bag over several times to evenly coat chicken
> with the dressing. Refrigerate 10 minutes to marinate. Remove chicken from
> marinade; discard bag and marinade.
> Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes,
> cheese, basil and remaining 2 Tbsp. dressing.
> Turn chicken over; place, cooked-side up, on foil on the grill. Top evenly
> with tomato mixture. Close lid. Grill an additional 8 min. or until chicken
> is cooked through.

Peach ice cream

Peach Ice Cream

6 eggs beaten
3 1/2 cups sugar
10 peaches chopped
4 cups heavy cream
2 cups 1/2 & 1/2
2 tsp vanilla
3/4 tsp salt

Mix together and put in maker as directed.

Chocolate Ice cream

Chocolate Ice Cream
>> Yield: 1 quart
>>
>> 8 ounces bittersweet chocolate
>> 1 1/2 cups whole milk
>> 1 1/2 cups heavy cream
>> 3/4 cup granulated white sugar, (5 1/4 ounces)
>> 4 large egg yolks
>> 1 teaspoon vanilla extract
>>
>> Directions:
>>
>> 1. In a medium heatproof bowl set over a pan of almost-simmering
>> water, melt the chocolate, stirring occasionally, until smooth. Set
>> aside to cool.
>>
>> 2. Meanwhile, position a strainer over a medium bowl set in a larger
>> bowl containing ice water. Heat the milk, cream, and 1/2 cup of the
>> sugar in a medium saucepan over medium heat, stirring occasionally to
>> dissolve the sugar, until steam appears and the milk is warm (about
>> 175 degrees), about 5 minutes. While the milk is heating, beat the
>> yolks and remaining 1/4 cup sugar in a medium bowl until combined and
>> pale yellow. Add the melted chocolate and beat until fully
>> incorporated.
>>
>> 3. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at
>> a time, until combined. Whisk the milk-yolk mixture into the warm
>> milk
>> in the saucepan; set the saucepan over medium heat and cook, stirring
>> constantly with a wooden spoon until steam appears, foam subsides,
>> and
>> the mixture is slightly thickened or an instant-read thermometer
>> registers 180 to 185 degrees. (Do not boil the mixture, or the eggs
>> will curdle.) Immediately strain the custard into the bowl set in the
>> ice bath; cool the custard to room temperature, stirring it
>> occasionally to help it cool. Stir in the vanilla, then cover and
>> refrigerate until an instant-read thermometer registers 40 degrees or
>> lower, at least 3 hours or up to 24 hours.
>>
>> 4. Pour the custard into the ice cream machine canister and churn,
>> following the manufacturer’s instructions, until the mixture
>> resembles
>> soft-serve ice cream. Transfer the ice cream to an airtight
>> container,
>> press plastic wrap flush against the surface, cover the container,
>> and
>> freeze the ice cream until firm, at least 2 hours. (The ice cream
>> will
>> keep for up to 2 days.)
>>
>> Judging Custard
>> Custard is thick enough when a line drawn through it on the back of a
>> spoon holds for several seconds.
>>
>> Notes:
>>
>> My favorite high-quality bittersweet chocolate is Callebaut from
>> Belgium.

Calender 2009

January: Soup/Stephanie
February: Decadent Dishes/Amber and Britney
March: Thai/ Bridgette
April: Mexican/ Mindy and Kelly
May: Salad and sammys/ Kelly Jeppson?
June: BBQ/ Wendy
July: Ice cream/ Tee
August: Garden Fresh/ Tee
September: Italian/ Monica
October: Halloween everything/ Sherrie
November: Appetizers
December: Breakfast & Brunch

Wheat Bread

3 1/2 cup flour
1/3 cup gluten
1 T + 3/4 tsp yeast
2 1/2 cup hot water
Mix together 1 minute; cover, let rest 10 minutes

Add:
1/3 cup oil
1/3 cup honey
1 T salt
1 T + 3/4 tsp lemon juice
2 1/2 cup flour

Mix 10 minutes. Heat oven 350* for 1 minute, put bread in oven; let rise 30
minutes.

Put into 2 loaf pans - I let rise until bread is over the pan.

Cook for 30 minutes at 350*. Butter top when finished if you like.