Maraschino Cherry and White Chocolate Chip Cookies

Ingredients

• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 tablespoon cream or milk
• 1 1/2 teaspoons vanilla extract
• 1 cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies and is recommended, see below)
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt, optional and to taste
• 1/3 cup diced maraschino cherries, packed loosely and patted dry (about 15 cherries)
• 3/4 cup (6 ounces) white chocolate chips

Directions

1. To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Add the cherries, white chocolate chips, and beat momentarily with the mixer until combined or fold in by hand; don't overmix or the cherries will break.
2. Notes regarding the flours - Solely using all-purpose flour will work, but the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise. I live in a dry climate and only need 1 3/4 cups flour total but if you are in more humidity or your dough is very moist or loose, or are exclusively using all-purpose flour, adding up to 1/4 cup of additional flour, for 2 cups total, is possible. The more flour, the more the cookies will stay domed and puffed while baking and the less likely they will be to spread. If you're uncertain, err on the side of more, and if the cookies are too puffy after baking, you can tap them with the back of a spoon a couple times as they cool on the baking sheets to flatten them. Regardless of using bread or all-purpose, this is a fairly sticky and tacky dough because of the cherries.
3. Using a 2-ounce or medium cookie scoop, form heaping mounds weighing 2 1/4-ounces each, a scant 1/4-cup measure; or divide dough into approximately 14 equal-sized pieces. Place dough mounds on a large plate, cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
4. Preheat oven to 350°F, line a baking sheet with a non-stick baking mat, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked in the center, as cookies will firm up as they cool For crunchier cookies, extend baking time by 1 to 2 minutes. Allow cookies to cool on the baking sheet for 10 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days (I had success for 7 days), or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Stuffed Italian Bread

Ingredients

• 1 Italian Loaf
• 1 Stick of Butter
• 1/8 Cup of Olive Oil
• 3 Teaspoons Minced Garlic
• 2-3 Cloves of Grated Garlic
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Poppy Seeds
• 3 Teaspoons Chopped Parsley
• 12 Ounce Grated Cheese

Directions

1. Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds, and parsley in a bowl 
2. Cut the bread into cubes with "X" slices without cutting all the way through the bottom crust 
3. Pour the butter-onion garlic mixture carefully into those "X" cracks using a small spoon and over the top of the bread. 
4. Fill those delicious cracks with the grated cheese. 
5. Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes.
6. Remove from the oven and unwrap then bake for another 10 minutes until cheese is melted and gooey!

Flan

Ingredients

• 1 1/2 cups sugar
• 1/4 cup water
• 3 cups milk
• 3 large egg yolks
• 4 large eggs
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325°F and prepare an ice bath then set aside. Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
2. Bring a large pot of water to boil; keep hot until ready to use.
3. Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
4. Swirl pan occasionally, DO NOT STIR.
5. Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
6. Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
7. Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking. Dry bottom of pan.
8. Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
9. In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
10. In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined. Slowly add hot milk whisking constantly.
11. Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon. Then stir in Vanilla, and pour custard into ramekins or cake pan.
12. Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
13. Bake until center is set when gently touched with finger, 30 to 35 minutes.
14. Remove from oven transfer to a wire rack to cool completely.
15. Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
16. To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove. Serve.

"Casa Ole" Red Salsa

Ingredients

• 1 large can stewed tomatoes
• 1 large can whole tomatoes
• 1 can Rotel tomatoes
• 1 tablespoon green Tabasco sauce
• 1 tablespoon minced garlic

Directions

1. In a large mixing bowl combine the above ingredients together in the order they are given in the recipe, stirring after each addition with a spoon by hand. 
2. Place lid on the bowl and refrigerate for 2 hours to allow the flavor to infuse.

"Casa Ole" Queso

Ingredients

• 5 lbs. American cheese, gratedshopping list
• 3 1/4 cups water, divided use
• 1 1/2 cups chopped onion (see note)
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1/4 cup finely chopped jalapeño pepper

Directions

1. Combine cheese and 3 cups water in the top of a double boiler and bring to a boil. Stir every 5 minutes.
2. While cheese is melting, combine onion, celery, bell pepper and jalapeno in saucepan and add 1/4 cup water. Saute over medium heat until vegetables come to a light boil.
3. When cheese has melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes.
4. This makes a large amount; recipe could be cut in half or thirds

NOTE: Amounts are approximate. The file recipe calls for 13 ounces chopped onion, 9 ounces chopped celery, 10 ounces chopped bell pepper and 1 3/4 ounces chopped jalapenos

Island Chicken

Ingredients

• 4 (6-ounce) boneless, skinless chicken breasts
• 2 teaspoons extra-virgin olive oil
• 2 1/4 teaspoons salt-free Jamaican jerk seasoning, divided (recommended: The Spice Hunter)
• Salt
• 1 (20-ounce) can no-sugar added pineapple slices, in juice with juice reserved (recommended: Dole)
• 1 tablespoon brown sugar

Directions

1. Preheat grill or cast iron grill pan to medium-high heat.
2. Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
3. Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
4. In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
5. Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
6. Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
7. Serve chicken breasts with pineapple slices and warm sauce.

NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.

Chicken & Dumplings

Ingredients

• 1 whole store-bought roast chicken (about 2 pounds)
• 2 tablespoons vegetable oil
• 1 container (7 ounces) chopped onions
• 6 cans (14 ounces) low-sodium chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 container (14 ounces) pre-cut carrot sticks, chopped
• 1 container (14 ounces) pre-cut celery sticks, chopped
• 1 roll (16.3 ounces) golden buttermilk biscuit dough
• 1 can (10.5 ounces) condensed chicken gravy

Directions

1. Remove skin from chicken and shred meat into large pieces. Set aside.
2. In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
3. In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
4. While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
5. Skim surface for any scum that has risen to top. Stir in chicken gravy.
6. With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
7. Ladle into bowls and serve piping hot.

Oven Roasted Potatoes

Ingredients 

• 1/8 cup olive oil 
• 1 tablespoon minced garlic 
• 1/2 teaspoon dried basil 
• 1/2 teaspoon dried marjoram 
• 1/2 teaspoon dried dill weed 
• 1/2 teaspoon dried thyme 
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon dried parsley 
• 1/2 teaspoon crushed red pepper flakes 
• 1/2 teaspoon salt 
• 4 large potatoes, peeled and cubed 

Directions

1. Preheat oven to 475 degrees F (245 degrees C). 
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. 
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Red Velvet Layer Cake

Ingredients 

• 1 cup butter, softened 
• 2 1/2 cups sugar 
• 6 large eggs 
• 3 cups all-purpose flour 
• 3 tablespoons unsweetened cocoa 
• 1/4 teaspoon baking soda 
• 1 (8-oz.) container sour cream 
• 2 teaspoons vanilla extract 
• 2 (1-oz.) bottles red food coloring 

Directions

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. 
2. Combine flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla; stir in red food coloring. Spoon cake batter into 3 greased and floured 8-inch round cake pans. 
3. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool. 
4. Spread 5-Cup Cream Cheese Frosting between layers and on top and sides of cake

Frosting 

• 2 (8-oz.) packages cream cheese, softened 
• 1/2 cup butter, softened 
• 1 (32-oz.) package powdered sugar 
• 2 teaspoons vanilla extract 

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until fluffy. Stir in vanilla. 

Note: 5-Cup Lemon-Cream Cheese Frosting: Reduce vanilla to 1 tsp. Beat in 2 tsp. lemon zest and 1 Tbsp. fresh lemon juice before stirring in vanilla.

Lemon Layer Cake

Ingredients

• 8 egg yolks 
• 3/4 cup butter, softened 
• 1 1/4 cups sugar 
• 2 1/2 cups cake flour 
• 1 tablespoon baking powder 
• 1/4 teaspoon salt 
• 3/4 cup milk 
• 1 teaspoon lemon zest 
• 1 teaspoon fresh lemon juice 
• 1 teaspoon vanilla extract 

Directions

1. Preheat oven to 375°. Beat egg yolks at high speed with an electric mixer 4 minutes or until thick and pale. 
2. Beat butter at medium speed until creamy; gradually add sugar, beating well. Add beaten egg yolks, beating well. 
3. Combine flour, baking powder, and salt; add to butter mixture alternately with ¾ cup milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. lemon zest, 1 tsp. fresh lemon juice, and 1 tsp. vanilla. Spoon batter into 3 greased and floured 8-inch round cake pans. 
4. Bake at 375° for 12 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool. 
5. Spread Luscious Lemon Frosting between layers of cake. Cover and chill until ready to serve. 

Frosting 

• 1 cup butter, softened 
• 2 teaspoons lemon zest 
• 1/4 cup fresh lemon juice 
• 1 (32-oz.) package powdered sugar 
• 1 to 2 tablespoons half-and-half (optional) 

1. Beat butter at medium speed with an electric mixer until creamy; stir in lemon zest and juice. (Mixture will appear curdled.) Gradually add sugar; beat at high speed 4 minutes or until spreading consistency. Gradually beat in up to 2 Tbsp. half-and-half, if necessary, for desired consistency.

Angel Food Cake

Ingredients 

• 1-1/4 cups powdered sugar 
• 1 cup cake flour 
• 1-3/4 cups egg whites (approx. 12 large eggs) 
• 1-1/2 teaspoons cream of tartar 
• 1/2 teaspoon kosher salt 
• 3/4 cup granulated sugar 
• 1 teaspoon vanilla 
• 1/2 teaspoon almond extract 

Directions 

1. Separate egg whites into a measuring cup until you have 1-3/4 cups. Let sit for at least 30 minutes to reach room temperature. 
2. Put oven rack in lower-middle position; preheat oven to 325. 
3. Sift together the powdered sugar and flour. Repeat sifting two more times. Set aside. 
4. In bowl, using a stand or hand mixer beat egg whites on med-low speed until broken up and starting to froth. Add cream of tartar & salt; beat at medium speed until soft peaks form. Keep mixer running and gradually add granulated sugar, a tablespoon at a time. Add extracts and continue to beat until peaks are stiff and still glossy--careful not to overbeat. 
5. Sprinkle 1/4 cup of the sifted sugar/flour mixture over top of meringue; gently fold in with large rubber spatula just until sugar/flour disappears. Repeat, adding and folding remaining sugar/flour mixture 1/4 cup at a time. Gently pour batter into ungreased 10-inch tube pan. Rap pan on counter a couple of times to remove any large bubbles. 
6. Bake 45-55 minutes, until cracks are dry and springs back when lightly touched. Immediately invert pan onto the neck of a bottle or funnel for 2 hours or until cake is completely cool. Loosen edges of cake with a knife and remove from pan. Cut with light sawing motion, using a serrated knife

Cookie Dough Truffle [Chocolate Chip]

Ingredients

• 1/2 cup butter 
• 3/4 cup packed light brown sugar 
• 2 teaspoons vanilla extract 
• 2-1/4 cups whole wheat pastry flour (can substitute all-purpose white flour) 
• 1 tablespoon ground flax seed (optional) 
• 1 14-oz can sweetened condensed milk 
• 1 cup mini semi-sweet chocolate chips 
• 1/2 cup finely chopped pecans (optional) 
• 1 12-oz bag dark chocolate chips (or other chips or melting chocolate) 
• 1-2 tablespoon vegetable or grapeseed oil 

Directions 

1. With a stand or hand mixer, cream butter and brown sugar in large bowl. Add vanilla and mix. Add flax seed and flour 1/2 cup at a time, mixing after each addition. The texture will be dry and crumbly. With mixer running, gradually pour in canned milk. Fold in chocolate chips and nuts (if using). Cover and chill dough for 2 hours. Use scoop or hands to form generous 1 tablespoon, walnut-size balls of dough. May be formed into egg shapes, if desired. Return to fridge while preparing chocolate. 
2. In microwave safe bowl, microwave at full power 1 cup chocolate chips with 1 tablespoon oil in 20-30 second intervals, stirring each time, until chips are melted. Do not overcook. (Melt remaining chocolate and oil in same way, in second batch after this one is used up.) Dip dough balls/eggs in melted chocolate using a fork. Shake and scrape off excess chocolate from bottom and place on parchment or waxed paper lined tray. Top with sprinkles, nuts, or mini chips while chocolate is still wet. Let set until dry. Use a paring knife to trim any hardened puddles around the bottoms of the truffles. 
3. Store in fridge. Will keep for several days. Best served at room temperature.

Note: For decorative toppings: sprinkles, mini flavored chips, chopped nuts, etc.

Rootbeer Float Cake/Cupcake

Ingredients

• 1 (18.25 ounce) package white cake mix 
• 1 1/4 cups root beer 
• 1/4 cup vegetable oil 
• 2 eggs 
• 1 (1.3 ounce) envelope whipped topping mix 
• 1/2 cup root beer 

Directions 

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 
2. In a large bowl, combine cake mix, 1 1/4 cup root beer, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. 
3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. 
4. To make the frosting: In a large mixing bowl, combine the whipped topping mix and 1/2 cup root beer. Beat until soft peaks form. Spread on top of cake.

Chili Burger

Ingredients 

• 1 1/2 pounds ground beef 
• 1/2 pound Italian sausage 
• 1/3 cup tomato-based chili sauce 
• salt and pepper to taste 

Directions

1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate. 
2. In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties. 
3. Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.

Yeast Rolls

Ingredients

• 1/2 cup water 
• 1/2 cup warm milk 
• 1 egg 
• 1/3 cup butter or 1/3 cup margarine, softened 
• 1/3 cup sugar 
• 1 teaspoon salt 
• 3 3/4 cups all-purpose flour (NOT bread flour!) 
• 1 package dry yeast (2 1/4 tsp) 
• 1/4 cup butter or 1/4 cup margarine

Directions 

1. Place all ingredients except the 1/4 cup butter into bread machine in the order recommended by the manufacturer. 
2. Select the dough cycle and start machine. 
3. Shape dough into 20 to 24 balls and place in buttered pan (s). 
4. Melt the 1/4 cup butter and brush it over the tops of rolls, saving the excess for brushing on after baking. 
5. Cover and let rise in a warm place about 1 hour, or until double in bulk. 
6. Bake at 375 degrees F for 15 to 18 minutes. 
7. Brush baked rolls with remaining butter. 

NOTE: This dough can also be divided into two portions and each rolled into a 12-inch circle; spread each circle with softened butter, cut into 8 wedges and roll up starting with wide end, to make crescents OR use this dough for cinnamon rolls or sticky buns.

Beer Bread

Ingredients

• 3 cups flour (sifted)
• 3 teaspoons baking powder (omit if using Self-Rising Flour)
• 1 teaspoon salt (omit if using Self-Rising Flour)
• 1/4 cup sugar
• 1 (12 ounce) can beer
• 1/2 cup melted butter (1/4 cup will do just fine)

Directions

1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.

Fluffy Mashed Potatoes

Ingredients

• 8 large potatoes, peeled, and quartered
• 1 teaspoon sea salt
• freshly cracked pepper, to taste
• 1/2 cup butter
• 3/4-1 cup milk
• 1/2 cup sour cream (optional)
• 2 eggs

Directions

1. In a large pan, boil potatoes with salt until tender, 15-20 minutes. 
2. Drain water, and add remaining ingredients. 
3. Mash until smooth, with a potato masher. 
4. Do not whip continually with a beater, or they will get gooey, and starchy as the gluten breaks down.

Note: You can turn this recipe into garlic mashed potatoes, by adding 3 cloves roasted garlic when you mash. Or you can turn this recipe into garlic onion mashed potatoes, by adding sauteed onions, and roasted garlic to your taste, while mashing. [For another tasty dish, try adding shredded Cheddar cheese, and cooked broccoli pieces!]

Steak Marinade

Ingredients

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
• 1 teaspoon yellow mustard
• 1 tablespoon soy sauce pepper

Directions

1. Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
2. The original recipe used balsamic vinegar.Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.

Crock Pot Roast

Ingredients

• 1 (4 -5 lb) beef roast, any kind 
• 1 (1 1/4 ounce) package brown gravy mix, dry 
• 1 (1 1/4 ounce) package dried Italian salad dressing mix 
• 1 (1 1/4 ounce) package ranch dressing mix, dry 
• 1/2 cup water 

Directions

1. Place beef roast in crock pot. 
2. Mix the dried mixes together in a bowl and sprinkle over the roast. 
3. Pour the water around the roast. 
4. Cook on low for 7-9 hours.

Honey Chicken

Ingredients

• 4 boneless, skinless split chicken breasts
• 1/3 cup chili sauce
• 3 Tablespoons honey
• 2 Tablespoons lemon juice
• 1 Tablespoon olive oil
• 1/2 teaspoon dried thyme

Directions

1. Preheat grill or broiler.
2. In small bowl, whisk together chili sauce, honey, lemon juice, oil and thyme until blended.
3. Grill or broil chicken, turning occasionally and basting with chili mixture, 20 minutes or until meat thermometer inserted in center registers 170 degrees F.
4. If grilling, do not baste during the last 5 minutes of grilling.