Shortbread

1 pound butter, softened
1 cup Domino® or C&H® Pure Cane Dark Brown Sugar
4 to 4-1/2 cups all-purpose flour
Directions: In a bowl, cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour; mix well. Turn onto a floured surface. Knead for 5 minutes, adding enough remaining flour to form a soft dough. Roll to 1/2-in. thickness. Cut into 3-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake at 325° for 20-25 minutes or until cookies are lightly Browned. Yield:about 4 dozen

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Italian Beef Sandwich

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad
dressing mix
1 (5 pound) rump roast
Directions:
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Lemon Poppy seed cake.

1 pkg yellow cake mix
1 cup water
1/2 c vegetable oil
4 eggs
1 sm pkg lemon pudding mix
4 T poppy seeds
Mix dry ingredients together well. Add the water and oil, beat eggs in one at a time.
Pour batter into a well greased bunt pan and bake at 350 for 45 minutes. Cool cake in pan for a 10 minutes then turn onto a cake rack or plate to cool.
You can make a glaze for it if you like.
1 cup sifted powder sugar
3/4 t lemon juice
a small amount of lemon peel
If you want it yellow you can add a few drops of yellow food coloring, I would never put dye in my food though. :o)

I know it has been awhile, my mixer broke and it has me in a slump since it cost so much to fix. I have had nothing but problems with Kitchen aide they are made so cheaply anymore and cost so much to fix. I would tell everyone if you make breads and need a heavy duty mixer, Kitchenaide is not the way to go.

So I figure I would make something simple, a year after I was married I really started cooking more. My husband came home from work one day and told me about this really good cake one of the guys at work made and how much he loved it. Well I got the recipe and made it for him. So the other day I found the photo album that I put together about 27 years ago with recipes in it and I found that recipe. So needless to say I ran to the store and got the stuff to make it. Well really I drove to the store...:o)

So last night when he came home from work and cut a piece and ate it I asked him what he thought about it, he told me it was really good and then I asked him if it reminded him of anything, he knew right off.

Chocolate cake with chocolate dipped stawberries/cinnamon Rolls

I made a this by mixing
16 oz of cream cheese with a
1/2 cup of powder sugar, then I added
8oz sour cream and
melted white chocolate and mixed it in.
I poured this mixture over the crust I baked and just added fresh fruit and heated some apricot preserve to brush on the top.

Paula Dean

Cinnamon Bun Dough:
Starter:
1/2 cup granulated sugar
1/2 cup Idaho potato flakes
1 teaspoon dry active yeast
1 1/2 cups warm-hot tap water
Cinnamon Buns:
Nonstick oil spray
1 cup starter
1/2 cup granulated sugar
1/2 cups vegetable oil (recommended: Mazola)
1 tablespoon salt
1 1/2 cups hot tap water
1 (1 tablespoon) package active dry yeast
6 cups all-purpose flour (recommended: Pillsbury)
Filling:
2 sticks butter
1 1/2 cups brown sugar, plus more if needed
1/2 cup ground cinnamon
1 cup chopped pecans
1/2 cup raisins
Starter: One day before you plan on baking the cinnamon buns combine the starter ingredients. Stir this mixture occasionally with a rubber spatula and your starter should soon start bubbling within 12 hours.
Cook's Note: You will know this because you will see bubbles along the side of the glass container and you may possibly see bubbling on the top of the mixture as well. Let this mixture sit bubbling, uncovered, until you are ready to make bread the next day. You might want to stir it occasionally. Remember this is a living culture and you will need to take care of it in order to keep it alive.
Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray.
In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour.
After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil.
Cook's Note: If the dough mix is too loose, add more flour.
Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns.
When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1/4-inch thick.
Filling: Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner. Top with chopped pecans and raisins.

Spicy Chicken Sandwich

I have been wanting a good Chicken sandwich for a few weeks now, so I broke down and made my own.

Boneless Chicken Breast

chili powder

Paprika

garlic powder

salt

pepper

bacon

Cheese, I used a spicy one with chili in it.

Kaiser Roll

Mayo

Lettuce

Tomato

Red Onion

I mixed all the seasoning together and rubbed it on my chicken. I would had BQ the chicken if it was not cold outside, so I heated up my grill on the stove and added a little oil and cooked them inside.

I added just Mayo to the rolls and then the chicken, cheese on top and then the bacon, tomatoes, lettuce and red onion. I have to say I though it was really good. I was worried it was going to be too hot but everything else helped calm the heat and it was a really good chicken sandwich.

Spicy Tuna Sushi

Sushi Rice:
2 cups medium-grain white rice (such as Calrose)
2 1/2 cups cold water
1 (4-inch-square) piece dried kelp (konbu),* wiped lightly with dry cloth
1/4 cup rice vinegar
2 tablespoons sugar
2 teaspoons kosher salt
Spicy Tuna Mixture:
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 tablespoons canola oil
Salt and freshly ground black pepper
4 (8 1/4 by 7 1/4-inch) sheets roasted nori
Sushi rice
1 cup white sesame seeds
1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
1 1/4 pounds fresh tuna, finely diced
1/2 cup coarsely chopped cilantro leaves
3 scallions, thinly sliced
For the rice:
Directions
Place the rice in strainer. Rinse under cold water until water runs clear. Drain well.
Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to large glass bowl.
Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).
For the spicy tuna mixture:
Whisk together the mayonnaise, mustard, chipotle, honey and oil; season with salt and pepper.
Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press 1/4 of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you. Sprinkle with sesame seeds.
Flip the nori and rice over so that the nori is now the top layer. Make a thin line of cucumber along the nori 1 to 2 inches from the edge closest to you. Drizzle some of the spicy mayonnaise mixture over the cucumbers, then spoon on the tuna and sprinkle with cilantro and scallions. Roll tightly, using the sushi mat to guide you. Slice about 1/1/2 inches thick. Repeat with remaining ingredients to make a total of 4 rolls.

Chicken Parmesan Bundles and Easy Pasta Salads

I got this from one of my online cooking buddies, well this is the second recipes I have tried from him. This just might be my new favorite. Thank you Eric Green!
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese,

divided6 Tbsp. Kraft Grated Parmesan Cheese,

divided6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness (I just cut deep slits in mine, I hate to pound chicken)

1 egg

10 Ritz Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF.

Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Easy Pasta Salad

2 cups rotini pasta, uncooked

2 cups fresh broccoli florets

1 cup halved cherry tomatoes

1/4 cup sliced black olives

1/3 cup Kraft Light House Italian Dressing

1/4 cup Kraft Grated Parmesan Cheese (you can omit the cheese since its already in the chicken)

COOK pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl.ADD remaining ingredients; mix lightly. Cover.REFRIGERATE several hours or until chilled.

Levain Bakery Copykat cookes.

I got this recipe from one of the blogs I belong to

(**Yields 1 dozen cookies)Ingredients
2 sticks ‘cold and cubed’ unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar - not packed too hard. Just spoon it in the cup(s) and press down lightly when full, sweeping off any extra that runs over.
2 eggs
3 1/4 to 3 1/2 cups AP flour - Spoon and Sweep method. (feel the dough, it should be moist, kind of like cold cookie dough in a tube.. but not super sticky, so you can portion the cookies with your hands)
3/4 teaspoon Kosher salt
1 teaspoon baking powder
1/4 tsp baking soda
2 cups good quality semisweet chocolate chips or chunks

1 cup walnuts (Toast the nuts for more flavor, if desired or use any kind of nut you like.
DirectionsPreheat oven to 350 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each..
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 16-23 minutes depending on how gooey and raw’ish you like the middles (I bake mine at 375 for 18-20 minutes, as I prefer a less raw interior), until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.

Eric's Birthday

This has got to be a birthday dinner I will not soon forget. My family gets to pick what they want for their birthday. My son-in-law picked Chicken Parmesan, corn dogs, baked beans and Texas Toast. No veggies, I threw in a salad and some pasta for my one son. He also wanted brownies and not a cake., The brownie I make is Paula Deen's with the candy bars baked in the middle.

Just adding some pictures of a few things I have made

Raspberry White Chocolate Cheesecake

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese,
softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.