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MARY'S CAKE Print This Recipe After Mass on Fourth of July weekend, our women’s club hosted a wonderful “Hospitality Sunday.” There was plenty of coffee, tea and juices to accompany the vast variety of home-baked goods lovingly prepared by our talented members. Hospitality, however, is not simply the pouring of a glass of juice or serving a slice of pastry. Hospitality is the act of welcoming guests, those we know and those whom we are meeting for the first time. It is showing kindness and sharing a meal, be it a small bite or an elaborate feast. We had many out-of-town visitors that were here for Mass and the holiday festivities. They expressed their gratitude for the warm welcome, the friendly gathering, and the delicious refreshments, and look forward to returning to our little slice of heaven in the Sierras. The recipe I am featuring today, is not my own, rather it is from one of our beautiful women’s club members, Mary. She is an amazing cook and baker! Growing up in San Francisco, Mary learned from her Italian neighbors and friends all things Italian. Even though she is not Italian, when you taste her food, you’d swear she was! I love her biscotti, her cakes and I’m waiting for her marinara sauce recipe (hint, hint). As with many Italian cakes, they are often considered breakfast cakes. Breakfast cakes typically are in a ring shape, have no icing, less sugar, and will often contain a fruit of some kind in the cake. May those you share this cake with be filled with as much love and joy that went into it from the woman who graciously gave me her recipe. Grazie Mille, Mary! Ingredients: 1/2-pound butter, softened 4 Eggs 1 Pint sour cream 1 Cup sugar 2 Teaspoons vanilla 4 Cups flour 2 Teaspoons baking powder 2 Teaspoons baking soda 1/2 Teaspoon salt 1 Cup Apricot jam 1-Cup brown sugar Using a hand mixer, beat the softened butter in a large bowl, add the eggs. Blend in the sour cream, sugar and vanilla. Beat until smooth. In another large bowl, add the dry ingredients (flour, baking powder, baking soda and salt). Whisk or stir to blend. Add the flour mixture to the batter, beat on low until combined. Spoon half of the cake batter into a greased and floured tube pan. Top with spoonfuls of the jam, spreading evenly (photo below). Add the remaining batter, spreading over the layer of jam. Sprinkle brown sugar all around the top of the cake. Bake in preheated 350-degree oven 60 minutes. Let cool. https://siciliangirl.com/2024/07/marys-cake/ Ginny Butterfield Cranberry Twp, Pa

Mediterranean Orzo Salad Print This Recipe This delicious salad is a fusion of flavors featuring orzo pasta, tomatoes, cucumbers, red onion, Ricotta Salata (or feta cheese) chickpeas and Kalamata olives. Toss with a vibrant red wine vinaigrette and enjoy a taste of the Mediterranean. If you’d like to add a protein, try this seared herb-crusted chicken recipe, which compliments the flavors in the salad. Ingredients: 1 cup orzo pasta 1 cup cherry tomatoes, cut in half 1/2 cup Kalamata olives, pitted (cut in half if large) 1 small cucumber, chopped 1/4 cup red onion, thinly sliced 1/3 cup Ricotta-Salata or feta cheese 1/2 cup chickpeas Vinaigrette ingredients: 6 tablespoon Extra-Virgin Olive Oil 1 teaspoon oregano 1 teaspoon basil 1 teaspoon salt black pepper, a few grinds 3/4 teaspoon Dijon mustard 8 tablespoons red wine vinegar Cook orzo according to package directions. Drain (do not rinse), set aside to cool. Using a large mixing bowl, combine, tomatoes, olives, cucumbers, red onion, chickpeas and Ricotta Salata (or feta if using). Stir in the cooked and cooled orzo pasta. To make the Vinaigrette: Whisk all the ingredients in a small bowl (I use a glass measuring cup with spout for easy pouring) until they are completely incorporated. Taste for seasoning and add salt and or pepper as needed. Keep in mind, that both Ricotta Salata and feta are salty. Makes approximately 3/4 cup. Pour vinaigrette over the salad. Cover and chill in refrigerator to allow flavors to intermingle. Bring to room temperature before serving. -- Ginny Butterfield Cranberry Twp, Pa

https://www.foxnews.com/food-drink/recipe-devils-food-cake-has-important-family-connection-chef Dessert Recipes Recipe for devil's food cake has important family connection for chef Chef says his mom made this 'amazing cake' for him on his birthday By Peter Burke Published March 1, 2025 Chef shares tips for baking devil's food cake James Beard Award-nominated chef Gregory Leon, owner of Amilinda restaurant in Milwaukee, Wisconsin, shares top tips for baking the perfect devil's food cake. Devil's food cake has been a chocolate lover's delight since it was invented in the early 20th century. But it has an even greater significance for James Beard Award-nominated chef Gregory Leon, who owns Amilinda in Milwaukee, Wisconsin. Leon's mother made a devil's food cake for him every year on his birthday before she died when he was just 19. Now, he bakes it for himself annually on the first day of August. (See the video at the top of this article.) Not only is that his birthday, it's also the anniversary of the day his restaurant opened. Leon spent his early childhood in his father's native Venezuela, he said. He didn't have any connection to Milwaukee when he moved there in 2012 after 18 years in San Francisco. Chef Gregory Leon's devil's food cake is a birthday tradition that reminds him of his mother, he told Fox News Digital. (Gregory Leon) "I knew that I would never be able to own my own restaurant there, which was the ultimate goal," Leon told Fox News Digital; he said he recognized that it had become too expensive in California. He packed up his dog and his belongings and headed to Milwaukee to visit a friend. Leon had "set his sights on a different city," he said, but he fell in love with Milwaukee and decided to stay, opening Amilinda in 2015. "Inspired by the cuisine of Spain and Portugal," Leon said, Amilinda's dishes use locally sourced ingredients paired with specialty items from the Iberian Peninsula. A limited menu that changes weekly offers a variety of flavors and options. Leon is a three-time James Beard Award nominee, honored as a finalist for best chef in the Midwest in 2022 and 2023 and as a semifinalist for outstanding chef in 2024. But no accolades compare to his mother's "classic" recipe for devil's food cake, he said. Leon said his mother's "classic" devil's food cake is a chocolate lover's delight. "It stands on its own. It doesn't need a lot of bells and whistles." (Fox News Digital) "It's an amazing cake," Leon said. "It stands on its own. It doesn't need a lot of bells and whistles. It's 100% chocolate – and it's one of the things that stand the test of time." Devil's Food Cake recipe by Gregory Leon Ingredients 2 cups flour ? cup margarine ? cup cocoa 2 cups sugar 3 eggs 1? cups milk 1 teaspoon baking powder A devil's food cake is layers of chocolate made from some basic ingredients. (iStock) 1 teaspoon baking soda ? teaspoon salt 1 teaspoon vanilla Directions In a bowl, stir flour, cocoa, powder, soda and salt. In a large bowl, cream margarine and sugar until light and fluffy. Add eggs. Stir in flour and milk, alternating until all are blended. Add vanilla. Place in two greased 8- or 9-inch pans. Bake at 350 degrees Fahrenheit for 25 to 30 minutes. Cool for 10 minutes in the pan. Directions for butter frosting: Combine the below ? cup margarine 2-3 tablespoons warm milk 1 teaspoon vanilla ? cup cocoa 2 cups powdered sugar This recipe is owned by Gregory Leon and was shared with Fox News Digital. Peter Burke is a lifestyle editor with Fox News Digital.

Zucchini Oatmeal Cookies Zucchini Oatmeal Chocolate Chip Cookies, a delightful and tender oatmeal cookie made moist and wholesome with zucchini, and studded with chocolate chips and pecan pieces (optional), these cookies are crisp on the outside and soft and chewy on the inside. Prep Time15minutes mins Cook Time12minutes mins Rest on tray5minutes mins Total Time32minutes mins Course: Dessert Cuisine: American Keyword: oatmeal cookies, zucchini cookies, zucchini oatmeal chocolate chip cookies Servings: 30 Calories: 138kcal Ingredients Dry Ingredients: 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Wet Ingredients: 1/2 cup unsalted butter softened 1/2 cup granulated sugar 1/2 cup brown sugar packed 1 large egg 2 teaspoons vanilla extract 1 cup shredded zucchini about 1 medium zucchini, squeezed to remove excess moisture Oats and Mix-Ins: 2 cups old-fashioned oats 1 cup chocolate Chips 1/2 cup Nuts Pecans, Walnuts, or add in Raisins, chocolate chips etc. (optional) Instructions Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Prepare the Zucchini: Grate the zucchini using a box grater. If it’s very watery, gently squeeze out excess moisture with a clean kitchen towel or cheesecloth. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Cream the Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Incorporate Zucchini: Stir in the shredded zucchini until evenly distributed in the mixture. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add Oats and Mix-Ins: Fold in the oats and any optional mix-ins like pecans, chocolate chips, or raisins. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This recipe makes about 30 cookies Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Reshape cookies with method mentioned above if needed, before they cool. Nutrition Calories: 138kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 65mg | Potassium: 67mg | Fiber: 1g | Sugar: 11g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg Source: Eazy Peazy Mealz ~~~~~ Rhonda in MO

Gingerdoodle Cookies Gingerdoodles are a delightful twist on gingerbread and snickerdoodles, making a chewy, soft, and richly delicious holiday cookie. Prep Time15minutes mins Cook Time10minutes mins Total Time25minutes mins Course: Dessert Cuisine: American Keyword: Cookies, gingerdoodles Servings: 24 Calories: 152kcal Author: Rachael Ingredients 2 1/4 cups all-purpose flour* 1 tablespoon cornstarch 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/8 teaspoon ground nutmeg 3/4 cup unsalted butter 1.5 sticks , softened 3/4 cup brown sugar 1/4 cup sugar 1/4 cup molasses 1 large egg 2 teaspoons vanilla extract Cinnamon Sugar Mixture 1 tsp cinnamon 1/4 cup sugar Instructions Preheat and Prep: Preheat your oven to 350°F (175°C) and line two baking sheets with a silicone mat or parchment paper. Set aside. Mix Dry Ingredients: In a bowl, whisk together 2 1/4 cups all-purpose flour, 1 tablespoon cornstarch, 2 teaspoons baking soda, 1 teaspoon of cinnamon, salt, 1 teaspoon ginger, cloves, and nutmeg. And set aside. Cinnamon Sugar Mixture: In a small bowl, whisk together 1/4 cup granulated sugar with the remaining 1 teaspoon cinnamon. Set aside for rolling the cookies later. Cream Wet Ingredients: Using the bowl of a stand mixer, cream together the softened butter, brown sugar, and 1/4 cup granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Then add the egg, vanilla extract, and molasses, and mix until everything is well combined. Combine Wet and Dry Ingredients: Slowly add the flour mixture into the wet ingredients, mixing until fully combined. Do not over mix. The dough will be a light soft dough that is just slightly sticky. Shape Cookie Dough Balls: Scoop out 1 heaping tablespoon of dough and roll it into a ball. Then roll each ball in the cinnamon-sugar mixture coating evenly. Place the cookie dough balls on the prepared cookie sheets, spacing each ball about 2 inches apart. Bake: Bake the cookies for 10 minutes, or until the edges are just set. And tops are crinkled. Be careful to not overbake. Every oven is different, so check at about 8 minutes. Optional Final Touch: When the cookies come out of the oven, sprinkle the tops with any remaining cinnamon-sugar mixture, then let the cookies rest on the baking sheets for a 2-3 minutes minutes, then transfer to a wire cooling rack. Storage: Store the cookies in an airtight container at room temperature for up to a week. Or freeze. Notes *Note: Use the spoon-and-sweep method to measure flour: spoon flour into the measuring cup and level it off with a butter knife. Do NOT scoop directly from flour container, as it will result in more flour and a denser cookie. Recipe from Dixie Crystals Nutrition Calories: 152kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 147mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 188IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg Source: Eazy Peazy Mealz ~~~~~ Rhonda in MO

Italian Christmas Cookies Tender buttery Christmas cookies, with a delightful almond glaze, and sprinkled with nonpareils. Prep Time15minutes mins Cook Time15minutes mins Chill Dough1hour hr Total Time1hour hr 30minutes mins Course: Dessert Cuisine: American Keyword: Christmas cookies, Cookies, Italian christmas cookies Servings: 12 Calories: 264kcal Author: Rachael Ingredients 8 tablespoons unsalted butter at room temperature 3 large eggs at room temperature 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 cup granulated sugar 1/2 teaspoon kosher salt 2 teaspoons almond extract For the Glaze and Topping: 1 1/3 cups powdered sugar 3 tablespoons milk any fat percentage 1/2 teaspoon almond extract 1/4 teaspoon kosher salt 2 tablespoons nonpareils sprinkles Instructions Prepare the Dough: In a mixing bowl, beat 1 stick of unsalted butter, 1/2 cup granulated sugar, and 1/2 teaspoon kosher salt with a paddle attachment on medium speed until light and fluffy (about 2 minutes). Be sure to scrape down the sides of the bowl as needed. Add 3 large eggs one at a time, beating on medium speed. Make sure each egg is fully incorporated before adding the next one. Beat in 2 teaspoons of almond extract until the mixture is well-combined. Sprinkle 2 teaspoons of baking powder evenly over the butter mixture. Then, add 2 1/4 cups of all-purpose flour and beat on the lowest speed until a sticky dough forms (about 30-45 seconds). Chill the Dough: Cover the dough and refrigerate it for 1 hour to firm it up. This step ensures your cookies keep their shape during baking. Preheat the Oven: While the dough chills, arrange two racks in your oven to divide it into thirds and preheat to 350°F. Line two rimmed baking sheets with parchment paper. Shape the Cookies: Scoop 1-tablespoon portions of the dough onto one of the prepared baking sheets. Roll each portion into a ball and space the cookies about 1 1/2 inches apart (you can fit up to 24 cookies per sheet). Bake: Bake for 8 minutes. Then, rotate the baking sheets from top to bottom and front to back. Continue baking for an additional 5-6 minutes until the cookies are lightly golden brown on the bottom and just beginning to crack on top. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Make the Glaze: While the cookies cool, whisk together 1 1/3 cups powdered sugar, 3 tablespoons milk, 1/2 teaspoon almond extract, and 1/4 teaspoon kosher salt in a medium bowl until smooth. Glaze and Decorate: Dip each cookie (one at a time) into the glaze. Gently shake the cookie to allow the excess glaze to drip off, and return the cookie to the wire rack, glaze-side up. After glazing, sprinkle nonpareils (or your favorite sprinkles) on top. Allow the glaze to set for about 20 minutes before serving. Nutrition Calories: 264kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 165mg | Potassium: 117mg | Fiber: 1g | Sugar: 23g | Vitamin A: 299IU | Calcium: 46mg | Iron: 1mg Source: Eazy Peazy Mealz ~~~~~ Rhonda in MO

Chocolate Chip Pecan Cookies Prep Time15minutes minutes Cook Time10minutes minutes Total Time25minutes minutes Servings48 cookies Calories145kcal AuthorStacey Little Ingredients 1 cup unsalted butter ((room temperature, not melted)) 3/4 cup sugar 3/4 cup firmly packed light brown sugar 1 teaspoon vanilla extract or flavoring 2 large eggs 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 cups semi-sweet chocolate chips 1 cup coarsely chopped pecans Instructions Preheat the oven to 375°F. Line a cookie sheet with parchment paper or a nonstick silicone baking mat. In a large bowl, use a stand mixer or hand mixer to cream the butter and sugars together until well combined. Add the eggs and vanilla and mix well. In another bowl, whisk together the flour, salt, and baking soda. Gradually add the flour mixture to the butter/sugar mixture, mixing well after each addition. Once combined, stir in the chocolate chips and pecans. (For thicker, chewy cookies, refrigerate the dough for at least 30 minutes before scooping. For thinner, crispier cookies, bake immediately.) Use a cookie scoop to scoop the dough onto the prepared cookie sheet in heaping 1 tablespoonfuls. Bake for 10 to 12 minutes or until the edges are golden brown. Allow to rest on the cookie sheet for about 5 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container on the counter. Cook ModePrevent your screen from going dark Nutrition Calories: 145kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 77mg | Potassium: 68mg | Fiber: 1g | Sugar: 9g | Vitamin A: 135IU | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 1mg Source: Southern Bite ~~~~~ Rhonda in MO

Pecan Snowball Cookies Prep Time15minutes minutes Cook Time15minutes minutes Total Time30minutes minutes Servings36 cookies Calories110kcal AuthorStacey Little Ingredients 1 cup unsalted butter ((cool, but not refrigerator cold)) 1 cup powdered sugar, (plus more for coating) 2 teaspoons vanilla extract 1/4 teaspoon salt 2 cups White Lily all-purpose flour 1 1/4 cups finely chopped pecans Instructions Preheat the oven to 350°F and line a cookie sheet with parchment or silicone baking mat. Use a mixer to cream your butter and sugar together. Add the vanilla and salt and mix well. Slowly add the flour, mixing well after each addition. A thick dough will form. Add the chopped pecans and mix well. Scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. I like using a 1 tablespoon cookie dough scoop to get them all the same size. Continue until all the dough has been formed into balls. Place them on the cookie sheet about 1 inch part. Bake for 15 to 18 minutes. Allow the cookies to cool for about 5 minutes then gently roll them in powdered sugar while still warm. Allow them to cool completely and then coat them in powdered sugar again. Store at room temperature in an airtight container for up to a week or freeze for longer. Cook ModePrevent your screen from going dark Notes If your cookies spread out too much and lose their ball shape, you might need to chill the dough. Place it in the refrigerator for at least an hour to chill, then roll into balls and bake. Nutrition Calories: 110kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 17mg | Potassium: 25mg | Fiber: 1g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 0.04mg | Calcium: 5mg | Iron: 0.4mgh Source: Southern Bite ~~~~~ Rhonda in MO

Easy Slice and Bake Cookies Prep Time25minutes minutes Cook Time12minutes minutes Chill Time4hours hours Total Time4hours hours 37minutes minutes Servings36 cookies (about) Calories109kcal AuthorStacey Little Ingredients 1 cup unsalted butter (room temperature) 1 1/2 cups granulated sugar 1 large egg 2 teaspoons vanilla extract or flavoring 1 teaspoon almond extract or flavoring 1/2 teaspoon salt 2 1/4 cups all-purpose flour sprinkles Instructions Use a mixer to cream the butter and sugar together until smooth. Add the egg, vanilla, and almond and mix well. Add the salt and flour and beat until fully combined. Scrape the sides of the bowl and mix again. Roughly divide the dough in half. Place each half on a large double layer of plastic wrap. Use the plastic wrap to form the dough into a log shape that's about 2 1/2 inches wide. The dough is soft and this can be a little challenging, but don't stress too much over it. We'll fix it later. Wrap tightly in the plastic wrap and place in the refrigerator. Allow the dough to chill for at least 4 hours. When ready to bake, preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat. Take one of the cookie dough logs out of the fridge and roll it on the counter (still in the plastic wrap) to better define the round shape. If desired, coat the outside of the log with sprinkles or nonpareils. Pour the sprinkles into a shallow tray or plate. Remove the plastic wrap and roll the dough in the sprinkles to get the outside coated. Slice the dough into 1/4-inch slices and place on the prepared baking sheet. You can also gently adjust the shape with your fingers at this point, too, if they aren't round to your liking. Bake for 10 to 12 minutes or until the edges of the cookies are just barely starting to turn a light golden brown. (The longer you bake them, the crispier they get. I like them right at 10 minutes.) Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Store baked cookies in an airtight container at room temperature for up to two weeks or tightly wrapped in the freezer for up to 12 months. Cook ModePrevent your screen from going dark Nutrition Calories: 109kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 35mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 165IU | Calcium: 4mg | Iron: 0.4mg Source: Southern Bite ~~~~~ Rhonda in MO

Sweet Potato Cookies Prep Time15minutes minutes Cook Time12minutes minutes Total Time27minutes minutes Servings36 cookies Calories127kcal AuthorStacey Little Ingredients 1 cup firmly packed light brown sugar 1 cup white sugar 1 teaspoon baking soda 2 1/2 cups all-purpose flour 1 cup cooked, mashed sweet potatoes 2 large eggs, room temperature 1/2 cup unsalted butter, melted 1 teaspoon vanilla extract or flavoring 1 cup chopped pecans optional: chopped pecans and turbinado sugar for topping Instructions Preheat the oven to 350°F and line a cookie sheet with parchment paper or a nonstick silicone baking mat. Set aside. In a large bowl, mix the brown sugar, white sugar, baking soda and flour together until well combined. Add the sweet potatoes, eggs, butter, vanilla, and nuts. Stir to combine. Use a small cookie scoop to spoon the dough onto the prepared cookie sheet. If desired, sprinkle some additional chopped pecans and turbinado sugar over each ball of dough. Bake for 10-12 minutes or until golden brown. Cool on a wire rack. Store at room temperature in an airtight container for up to 3 days. Cook ModePrevent your screen from going dark Nutrition Calories: 127kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 39mg | Potassium: 47mg | Fiber: 1g | Sugar: 12g | Vitamin A: 620IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg Source: Southern Bite ~~~~~ Rhonda in MO

Cooking 85 Reviews The Ultimate Electric Smoker Cookbook by Melissa Johnson Craving the smoky goodness of brisket or pulled pork? This is the cookbook for you! Something magical happens to food when you use smoke. However, traditional smokers are expensive, and can be unsafe and challenging to use. Electric smokers, on the other hand, are equipped with the latest safety features and technology, so smoking can be easy. In this book, you'll learn how to shop for electric smokers by looking at features like: Temperature control, Size, Construction material, and Budget. FREE Was: $2.99 Get It Now -- Ginny Butterfield Cranberry Twp, Pa

Easy Strawberry Freezer Jam Prep Time45minutes minutes Total Time45minutes minutes Servings80 1 TBS servings [makes 5 (8-ounce) jars] Calories42kcal AuthorStacey Little Ingredients 2 cups crushed fresh strawberries (about 1 pound) 2 tablespoons fresh lemon juice 4 cups white sugar 3/4 cup water 1 (1.75-ounce) box Sure-Jell Fruit Pectin Instructions Hull the strawberries and place them in a large bowl. Use a potato masher or another tool (like a cocktail muddler) to crush the strawberries. They should be crushed very well, but not puréed. You will need exactly 2 cups of crushed strawberries, so be sure to measure them. Add the lemon juice to the strawberries and stir well. Add the sugar and stir until dissolved. Let stand 10 minutes, stirring occasionally. In a small saucepan, stir the water and pectin together. Place over high heat, stirring constantly - the pectin might be lumpy at this point. Bring to a boil and boil for 1 minute. Stir constantly. Remove from heat. Add the pectin mixture to the strawberry and sugar mixture and stir for about 3 minutes - or until all of the sugar is completely dissolved. A few sugar crystals are ok, but you don't want it to be grainy. Spoon the jam into 5 clean (8-ounce) freezer-safe jars or containers with tight fitting lids ensuring you leave about 1/2 inch of space at the top of the jar to allow for expansion in the freezer. Loosely cover the jars. Allow them to sit at room temperature for 24 hours to set. Seal tight. Store the jam in the refrigerator or the freezer. The jam will last in the refrigerator for 3 to 4 weeks and in the freezer for about a year. Cook ModePrevent your screen from going dark Notes The jam keeps in the fridge for about 3 weeks and in the freezer up to a year. Just be sure to thaw the frozen jam in the fridge overnight before using. Nutrition Calories: 42kcal | Carbohydrates: 11g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 2mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 0.05mg Source: Southern Bite ~~~~~ Rhonda in MO

Yield: 4 ServingsChicken Souvlaki Wraps with Tomato Avocado Tzatziki Chicken Souvlaki Wraps with Tomato Avocado Tzatziki- flavourful souvlaki marinated and grilled chicken with feta cheese, Greek salad topped with avocado and tomato in a chunky tzatziki. Prep Time40 minutes Cook Time20 minutes Total Time1 hour Ingredients 4 large boneless skinless chicken breastsFor the Souvlaki Marinade 6 tbsp fresh lemon juice 3 tbsp olive oil 2 tbsp balsamic vinegar 1/2 tsp kosher salt 2 rounded tbsp smoked paprika 1 tsp freshly ground black pepper 3 cloves minced garlicFor the Taztziki 3 cups Greek yogurt, drained 6 inch piece of English cucumber 2 tbsp finely chopped fresh oregano 2 cloves minced garlic 3 tbsp fresh lemon juice 2 tbsp olive oil pinch salt and pepper to season 1 avocado, diced 1 medium tomato with the pulp removed, diced Instructions Lay the chicken breasts flat on a cutting board and cut them in half horizontally to crate two thin portions.To prepare the marinade Mix all of the ingredients together and pour over the chicken in a Ziploc bag. Toss the chicken around well in the marinade to coat on all sides. Marinate in the fridge for 15 - 20 minutes. Cook on a preheated grill at medium high heat for about 3 minutes before turning over and grilling for an additional 3 minutes on the opposite side or until the chicken is completely cooked through.To prepare the Tzatziki Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filters) Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt. Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of 1/8 inch or less. Sprinkle 1 teaspoon of kosher salt over the diced cucumber and toss together well. Let this rest for about a half hour , stirring occasionally. This process removes some of the liquid from the cucumber so that it will not water down the consistency of your finished tzatziki. Drain all of the liquid off the diced cucumber before adding it to the drained yogurt along with the oregano, garlic, lemon juice, olive oil, salt and pepper. Mix well, cover and store in the fridge for at least a half hour before serving. Before serving, stir in the avocado and tomato. Notes Get our recipe for grilled flatbreads here . We sometimes use store bought pizza dough to make flatbreads in a hurry. Add some Greek salad on top of the flatbread before topping with the chicken and tzatziki. Some crumbled feta cheese makes a nice addition on top as well. Nutrition InformationYield4Serving Size1Amount Per ServingCalories578Total Fat30gSaturated Fat5gTrans Fat0gUnsaturated Fat23gCholesterol111mgSodium471mgCarbohydrates22gFiber6gSugar10gProtein57g Source: Rock Recipes ~~~~~ Rhonda in MO

Yield: 6 burgersVegetarian Mushroom Burger This vegetarian mushroom burger recipe certainly is not short on flavour. Make them as burgers or sliders at parties & even the meat eaters will love them! Prep Time30 minutes Cook Time15 minutes Total Time45 minutes Ingredients 5 cups roughly chopped mushrooms 3 tbsp butter or olive oil 2 large red onions 3 cloves minced garlic 1 tbsp fresh thyme, or 1 to 2 tsp dry thyme 1 cup ground oatmeal, grind in food processor or you can use quick oats instead 1 1/2 cups cooked brown rice 1/2 cup brown rice flour, plus a little more for dusting the patties before frying 1 cup roughly mashed chickpeas 1 tsp freshly ground nutmeg 1/2 tsp freshly ground black pepper 1/2 tsp kosher salt 4 tbsp soy sauce 1 tsp crushed chili paste or hot sauce, or a pinch of chili flakes (more or less to taste)For the Honey Dijon Mayo just mix together: 3/4 cup plain mayonnaise 2 tbsp whole grain Dijon mustard 1 to 2 tbsp honey, to taste Instructions Saute the mushrooms in the butter until the mushrooms are well browned and have shrunken down considerably. Remove from the pan and set aside. Saute the onions and garlic together until fully softened. Add the onions and garlic to the food processor along with all of the other ingredients listed for the burger patties EXCEPT the mushrooms. Pulse together until well blended but not perfectly smooth. You want to leave some texture in the mix. You can quickly pulse in the mushrooms at this point but I prefer to mix them in by hand. This helps maintain their meaty texture. Chill the mixture for a couple of hours or even overnight before using. Form the mixture into 6 equal balls and roll the balls in brown rice flour, then form into burger patties. Cook in a lightly oiled cast iron pan over medium heat until well browned on each side. Serve on toasted buns with lettuce and tomato and Honey Dijon Mayo. Nutrition InformationYield6Serving Size1Amount Per ServingCalories547Total Fat32gSaturated Fat8gTrans Fat0gUnsaturated Fat23gCholesterol27mgSodium1230mgCarbohydrates57gFiber9gSugar13gProtein11g Source: Rock Recipes ~~~~~ Rhonda in MO

Yield: 6 ServingsBeef Tacos from the Slow Cooker Beef Tacos from the Slow Cooker - Chunks of beef, slow cooked with black beans and spices to tender perfection then served with grilled corn salsa on soft shell tacos. Great for family dinners, pot lucks, game nights or any time you want to easily serve a crowd. Prep Time15 minutes Cook Time4 hours Total Time4 hours 15 minutes IngredientsFor the slow cooked beef 3 pounds chuck roast, well trimmed and cut into 3/4 inch dice (Sirloin, cross rib and blade roast can be used as well) 3 tbsp canola oil salt and pepper to season the beef 1 small onion finely diced 4 cloves garlic finely minced 2 cups cooked black beans, rinse them if using canned 2 cups plain tomato sauce 1/2 cup beef stock or water 2 tablespoons chilli powder, more or less to taste 1/2 tsp ground cumin 1 tsp smoked paprika 1 tsp black pepper 1 tsp salt 1/2 tsp chipotle powder, optional if you like it spicey 1 tablespoon brown sugar or molassesFor the Grilled Corn Sriracha Salsa 2 cup ears grilled sweet corn, about a 2 green onions, chopped 2 medium ripe tomatoes, diced 2 tablespoons Sriracha sauce, or to taste 1 tablespoon fresh lemon or lime juice salt and pepper to season InstructionsTo prepare the slow cooked beef Heat the canola oil in a large cast iron skillet and brown the beef well. It's best not to crowd the pan, so brown the beef in 2 batches to get good colour on the beef. This will improve the flavour of the cooked beef and keep it moist. Add the browned beef to the slow cooker along with all of the remaining ingredients. Cook for approximately 4 hours on low or until the beef is fall apart tender. Time will vary depending on the individual make of slow cooker Alternatively, you can slow braise the beef and bean mixture in a dutch oven or covered casserole dish in the oven at 250 degrees F for 3-4 hours. Stir occasionally, and if the beef and beans become too thick during the cooking time, don't hesitate to add a little more beef stock or water. As long as it comes out as a thick sauce in the end, it will be fine. Serve on soft shell flour or corn tortillas with the grilled corn salsa and anything else you want to add, like grated cheese, guacamole or sour cream.To prepare the salsa Simply toss all of the ingredients together in a glass or plastic bowl and let stand for at least a half hour before tossing again to serve. Nutrition InformationYield6Serving Size6 ServingsAmount Per ServingCalories655Saturated Fat12gCholesterol156mgSodium903mgCarbohydrates35gFiber9gSugar10gProtein52g Source: Rock Recipes ~~~~~ Rhonda in MO

Yield: 4 servingsEgg Fried Quinoa with Shrimp Egg Fried Quinoa with Shrimp – a super nutritious and delicious take on fried rice that substitutes high protein quinoa in a version the whole family will love. Try substituting grilled or sautéed chicken instead of shrimp too. Prep Time15 minutes Cook Time25 minutes Total Time40 minutes IngredientsTo prepare the quinoa 1 cup quinoa 2 cups chicken stock, or water pinch saltFor the rest of the dish 2 tbsp peanut oil 2 dozen large shrimp salt and pepper to season 2 cloves minced garlic 1/2 cup finely diced red onion 2 tbsp peanut oil 2 tsp toasted sesame oil 3 beaten eggs 1/2 cup chopped red pepper 1 tsp chili flakes (or 2 tsp crushed chili pastmore or less to taste 1 tsp grated fresh ginger 1 tsp Chinese five spice powder chopped green onions for garnish InstructionsTo precook the quinoa Slowly simmer together the quinoa, chicken stock and salt. Simmer for about 20 minutes until the quinoa is fully cooked and tender. Don't overcook it to mushy, it should still have a little bite to it. When cooked spread it out in a shallow baking dish or on a parchment lined baking sheet to cool quickly. This helps preserve the texture of the quinoa. It doesn't need to be cold, just let it steam off. You can also have your quinoa cooked and cooled in advance and just pull it out of the fridge to use in this recipe at dinner time for an easy meal in minutes.While the quinoa cooks you can prepare the other components of the dish. Lightly sauté the shrimp in the peanut oil, seasoning it with salt and pepper. Drain the shrimp on paper towels and set them aside until later. In a wok or large nonstick saute pan over medium heat add the garlic, red onion, with the peanut oil and sesame oil. Cook for only a minute or so until the onions soften, then add the beaten egg and red pepper. Cook the eggs to a hard scramble , chopping them into small pieces. Turn the heat up to medium-high or high and add the cooled quinoa and sauteed shrimp along with the chili flakes, ginger & 5 spice powder. Toss together in the wok and stir fry fora few minutes minutes before serving. Garnish with a sprinkle of fresh chopped green onions. Nutrition InformationYield4Serving Size4 servingsAmount Per ServingCalories338Total Fat22gSaturated Fat4gTrans Fat0gUnsaturated Fat17gCholesterol178mgSodium507mgCarbohydrates20gFiber2gSugar5gProtein15g Source: Rock Recipes ~~~~~ Rhonda in MO

Yield: 6 servingsMediterranean Quinoa Salad Mediterranean Quinoa Salad. A versatile healthy and very nutritious recipe that can be served hot as a side dish or cold as a terrific alternative to pasta salad. Prep Time10 minutes Cook Time20 minutes Total Time30 minutes Ingredients 1 cup quinoa 1/2 tsp salt 1 1/2 cups water 1 cup diced bell peppers 2 diced tomatoes 1 cup diced cucumber 1 cup chopped kalamata olives 1/4 cup chopped green onion FOR THE LEMON OREGANO DRESSING 1/4 cup extra virgin olive oil 2 tbsp honey juice and finely minced zest of one lemon 2 tbsp chopped fresh oregano, or 1 tbsp dried oregano 1/2 tsp kosher salt 1/2 tsp black pepper Instructions Bring the water, salt and quinoa to a boil over low heat. Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite. Remove from heat and add the tomatoes, peppers, cucumber, olives and green onion. Toss everything together with the Lemon Oregano Dressing.For the Lemon Oregano Dressing Whisk together the olive oil, honey, lemon zest, oregano, salt and pepper. Pour over the salad while warm and toss very well. Notes Can be served as a hot side dish or as a cold lunch or side salad. The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated. Nutrition InformationYield6Serving Size6 servingsAmount Per ServingCalories215Total Fat15gSaturated Fat2gTrans Fat0gUnsaturated Fat12gCholesterol0mgSodium606mgCarbohydrates21gFiber5gSugar9gProtein3g Source: Rock Recipes ~~~~~ Rhonda in MO

Swedish Meatballs Made with a blend of ground beef and pork, flavored with a pinch of allspice and sautéed onions and finished in a creamy sauce, our classic Swedish meatballs are comfort food at its finest. Prep Time10minutes mins Cook Time25minutes mins Total Time35minutes mins Course: Entrées Cuisine: Scandinavian Servings: 4 servings Author: Lynne Webb Ingredients 3/4 lb ground beef 3/4 lb ground pork 1 tablespoon butter 1/2 cup onion finely chopped 1 cup fresh soft breadcrumbs 1/3 cup milk 2 large egg yolks 1/4 teaspoon ground allspice 1/4 teaspoon nutmeg Salt and freshly ground black pepper Vegetable oil 1/2 cup beef broth For the sauce: 3 tablespoons butter 3 tablespoons flour 2 cups beef broth 1 teaspoon soy sauce 1/2 teaspoon Worcestershire Pinch of allspice Salt and freshly ground black pepper 1/4 cup cream or half-and-half 1/4 cup fresh parsley chopped Instructions Heat the butter in a large, heavy skillet over medium heat. Add the onion and sauté until golden, 3 to 4 minutes. Remove from the heat and set aside to cool for at least 5 minutes. Place the breadcrumbs, milk and egg yolks in a large mixing bowl and combine well. Stir in the cooled onion mixture, allspice, nutmeg, 1 teaspoon salt and a few grinds of black pepper. Add the ground beef and pork and mix gently until well combined. Form the mixture into 1-1/2-inch meatballs and transfer them to a large plate. Film the bottom of the skillet you used to cook the onions with vegetable oil and heat over medium-high heat. Add half the meatballs in a single layer and cook, turning frequently, until lightly browned on all sides, 2 to 3 minutes. Transfer to a plate and repeat the process with the remaining meatballs. Add the 1/2 cup of beef broth to the pan and deglaze, scraping up any browned bits that may have accumulated on the bottom. Return all the meatballs to the pan and simmer until cooked through, turning frequently, 2 to 4 minutes longer. Transfer the meatballs to a clean plate, drain any remaining liquid from the pan and return it to the stove over medium heat. Melt the butter for the sauce, then whisk in the flour and continue cooking, whisking constantly, until the mixture is smooth and golden, about 3 minutes. Slowly whisk in the beef broth and continue whisking until the sauce is smooth and thickened, 3 to 4 minutes. Add the soy sauce, Worcestershire and a pinch of allspice. Combine well, then whisk in the cream. Season to taste with salt and pepper. Add the meatballs to the sauce and reduce the heat to medium. Stir to coat the meatballs in sauce and continue cooking for 2 to 3 minutes, stirring often. Add the parsley and combine well. To serve, plate individual servings of cooked egg noodles or mashed potatoes. Top with portion of meatballs and spoon the sauce over all. Source: MyGourmetConnection ~~~~~ Rhonda in MO

Braised Red Cabbage This simple side dish of braised red cabbage flavored with apple cider and currant jelly makes a nice accompaniment for a wide variety of main dishes. Prep Time5minutes mins Cook Time35minutes mins Total Time40minutes mins Course: Sides Cuisine: German Servings: 4 to 6 servings Author: Lynne Webb Ingredients 1 medium head red cabbage cored and thinly sliced (about 2-1/2 pounds) 1-1/2 teaspoons salt 1 tablespoon butter 1/2 cup apple cider 1/2 cup currant jelly Instructions Add the cabbage to a 4 to 5 quart dutch oven, season with salt and toss to combine. Add the butter and cider and cook over medium-high heat, stirring occasionally, until the cabbage has wilted, about 10 minutes. Reduce the heat to medium, add the currant jelly and cover the pan. Continue cooking, stirring every five minutes or so, until the liquid has evaporated and the cabbage is nicely glazed, 20 to 25 minutes longer. Notes Recipe Variation:For an easy variation on this recipe, replace the apple cider with orange juice and use orange marmalade instead of currant jelly. Source: MyGourmetConnection ~~~~~ Rhonda in MO

Noodle Kugel Made with noodles, eggs, sour cream, cottage cheese, crushed pineapple, vanilla and cinnamon, our noodle kugel recipe can be served as a light meal any time of day. Prep Time20minutes mins Cook Time1hour hr Total Time1hour hr 20minutes mins Course: Breakfast Cuisine: German Servings: 12 servings Author: Lynne Webb Ingredients 12 ounces wide egg noodles 4 tablespoons butter 5 large eggs lightly beaten 1 cup cottage cheese 3/4 cup sour cream 1 can 8-ounce crushed pineapple, drained 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 3 tablespoons sugar divided Pinch of salt 2/3 cup golden raisins 2 tablespoons panko crumbs Instructions Cook the egg noodles according to package directions, drain, add the butter and toss until the butter is completely melted. Set aside to cool. Position a rack in the center of the oven, preheat to 350°F and generously butter a 13 x 9-inch baking dish. Plump your raisins by soaking them in hot water for 5 minutes. Drain well and set aside. In a large mixing bowl, combine the eggs, cottage cheese, sour cream, pineapple, vanilla, cinnamon, 2 tablespoons of the sugar and a pinch of salt. Add the noodles and raisins and combine thoroughly. Transfer the kugel mixture to the prepared baking dish, cover tightly with aluminum foil and bake for 45 minutes. Uncover the kugel and sprinkle the top with panko crumbs, the remaining 1 tablespoon of sugar and a dusting of cinnamon if desired. Return to the oven for 10 to 12 minutes. Allow the kugel to cool for 15 to 20 minutes before cutting into squares for serving. May be served warm, or at room temperature. Notes Recipe Variation: Cranberry-Orange Noodle KugelReplace the raisins with dried cranberries, reduce the vanilla to 1 teaspoon, reduce the cinnamon to 1/2 teaspoon and add 1 tablespoon of grated orange zest. If desired, replace the panko crumbs with 1/3 cup toasted sliced almonds. Note: We've placed this recipe in our Breakfast/Brunch category, but you could easily serve a sweet kugel as a light lunch or even dessert. Source: MyGourmetConnection ~~~~~ Rhonda in MO