Southwestern Egg Rolls
2 tablespoons vegetable
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
¼ cup black beans, rinsed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne Pepper
3/4 cup shredded Monterey Jack cheese
1 package (15-20) egg roll wrappers
quart oil for frying

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Place 1 heaping tablespoon of filling in a line down the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; secure with a toothpick (like a pin.)

In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels. Discard toothpicks, cut each egg roll in half on the diagonal. Serve with Cafe Rio Dressing.

Southwest Salsa Recipe
1 can corn, drained
1 can black beans, drained and rinsed
5-6 Roma tomatoes, diced
1/2 bunch green onion, thinly sliced
1/2 bunch cilantro, chopped
2 avacados, diced

In seperate bowl combine:
1 packet Good Seasons Italian Dressing
1/4 c. vinegar
3 Tbsp. water
1/2 c. oil

Mix together and fold into mixture. ENJOY!!!!

Italian Butter
¼ tsp oregano
¼ tsp rosemary
¼ tsp basil
¼ tsp Kosher salt
1 clove garlic (pressed)
Oil
Balsamic vinegar to taste

Mix spices and garlic together. Pour oil over spices. Stir until combine. Add balsamic. Use as a dip for bread.

Garlic Red Mashed Potatoes
5 lbs Red Potatoes
1 cube butter
1 Block Cream Cheese
16 oz sour Cream

Garlic to taste.

Boil Potatoes, mash or mix drained potatoes with other ingredients. Beat or mash until combined. Place in a 9x13 baking dish. Bake covered @ 350 for 30 min. Remove foil and bake for a remaining 10 min.

Curry Chicken Salad
2pkg (6 0z each) Louis rich grilled chicken breast strips- I do a mixture of strips with canned chicken
¼ cup Mayo
¼ cup green onions slices
2 Tbsp. raisins- I sometimes substitute grapes
2 Tbsp. slivered almonds, toasted – I do candied almonds
1 tsp curry powder

Mix all ingredients until well blended; cover. Refrigerate several hours or overnight. Serve with crackers, croissants, mini pita halves or Boston or red lettuce cups. I like more of the mayo mixture than it calls for.Makes 4 servings.

Cilantro Lime Rice
1 cup uncooked rice
1 tsp butter
2 cloves garlic (minced)
1 tsp lime zest
1 can chicken broth
1 ¼ cup water
2 tbsp lime Juice
2 tsp sugar
3 tbsp chopped cilantro

Mix Rice, butter, garlic, lime zest, chicken broth, and water in medium saucepan and cook until done. In separate bowl, combine lime juice, sugar, and chopped cilantro. Pour over hot rice, and fluff with a fork.

Chicken and Wild Rice Soup
(from Grandma Cable’s friend Sherry in Galva, Il.)
5 ¾ cups water
1 b0x of Uncle Ben’s Original Wild Rice
1 pkg Dry Lipton’s Chicken Noodle Soup mix

Bring above ingredients to a boil and simmer for 10 minutes. Add diced carrots, onion and celery and simmer for another 10 minutes. Add 2 cans cream of chicken soup and chicken (recipe calls for 3 cups. I use about ½ of that amount) and simmer for 8 minutes.

Chicken and Wild Rice Salad
1 box Uncle Ben’s wild rice, prepared as directed and cooled to room temperature
1 to 2 avocados, diced
Juice of 1 lemon ¼ c. toasted pecans, chopped
1 red bell pepper, chopped
6 chinese snow peas, chopped
5 green onions (white part only), chopped
3 cooked chicken breasts, cubed

Dressing:
2 cloves of garlic, minced
¼ tsp. Pepper
1 Tbsp. Dijon Mustard
¼ cup seasoned rice vinegar
½ tsp salt
1/3 cup oil
1 tsp sugar

Pour lemon juice over rice. Combine all of the above ingredients in a large mixing bowl. Combine dressing ingredients and shake well. Pour dressing over salad. Refrigerate salad until chilled. (I like this salad warm)

Ceasar Green Beans
2 -3 cups green beans , fresh or frozen
2 tbsp oil
1 tbsp vinager
1 tbsp dry onion
¼ tsp salt
1/8 tsp pepper
1 tsp garlic powder

Mix together in medium bowl and place in baking dish and top with bread crumb mixture (recipe below)

Bread Crumb topping:
6 tbsp bread crumbs
3 tbsp parmesean
2-3 tbsp butter

Mix and pour on top of beans. Bake @ 350 for 15 minutes

Caribbean Chicken Salad with Honey-Lime Dressing

Salad:
2 to 4 chicken breasts

Season with salt, pepper, garlic powder, onion powder and a squeeze of lime juice. Grill outdoors or use grill pan. Cool and dice. (I used previously cooked chicken breasts purchased at Costco)

Mixed greens – 2 bags
Ppineapple tidbits – 8 oz. can, well drained
Mandarin oranges – 11 oz. can, well drained
2 small tomatoes (tennis ball size) – seeded and diced
2 small avocados or 1 large – diced or sliced
½ to 1 bag tortilla chips – crushed

Toss all ingredients and sprinkle chips on top. (optional)

Dressing:
¼ tsp. ground ginger
¼ cup Dijon mustard
½ cup mayonnaise
¼ cup honey
¼ cup lime juice or 4 fresh limes squeezed
2 Tbsp. sesame oil (I didn’t have sesame oil so used regular vegetable oil)

Stir ginger and mustard together and whisk in remaining ingredients. Serve chilled.

California Pizza Kitchen BBQ Chicken Chopped Salad

For the fried tortilla strips
Vegetable oil for deep-frying
12 corn tortillas, cut into 1/4-inch-wide strips (about 6 cups)

To make fried tortilla strips:
In a deep, heavy frying pan, heat several inches of oil to 375 degrees. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer and transfer them to paper towels to drain and cool. Set aside, uncovered.

For the Garden Ranch Dressing:
Make hidden valley ranch as directed on pkg
Whisk together until smooth. Cover and refrigerate.

For the Grilled Garlic BBQ Chicken:
1 1/3 tablespoons olive oil
1 1/3 tablespoons minced garlic
2 teaspoons soy sauce
2 teaspoons salt
20 ounces boneless, skinless chicken breasts
1/4 cup good-quality bottled sweet-and-spicy barbecue sauce

To make the grilled chicken:
Preheat the grill or broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce and salt. Add the chicken and cover with marinade for 15 minutes. Grill chicken for 5 to 6 minutes per side, or until cooked through. Chill thoroughly in the refrigerator. Cut the chicken into 3/4-inch cubes and toss with the barbecue sauce to coat well. Cover and refrigerate.

For the salad:
1/2 head iceberg lettuce, cut into 1/8-inch-wide strips
1/2 head romaine lettuce, cut into 1/8-inch-wide strips
12 large fresh basil leaves, cut into 1/8-inch-wide strips
1 pound jicama, cut into 1/4 x 1/4 x 3/4-inch strips
2 cups shredded Monterey jack cheese
1 cup canned black beans, rinsed and drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 pounds ripe tomatoes, cut into 1/2-inch dice
1/2 cup good-quality bottled sweet-and-spicy barbecue sauce
1/4 cup thinly sliced green onions

To assemble the salad:
In a large mixing bowl, toss together the lettuces, basil, jicama, cheese, beans, corn, cilantro, 1 to 1 1/2 cups of dressing (just until lightly coated; there will be extra) and half the tortilla strips. Transfer the salad to chilled serving plates. Surround each salad with diced tomatoes and the remaining tortilla strips. Top each salad with chunks of chicken and drizzle the chicken with barbecue sauce and garnish with the green onions.

Red Hot Cinnamon Popcorn
6 Quarts of popped popcorn
1 Twelve oz package redhots candy (or red cinnamon candy)
Sugar
One cup of butter
½ cup corn syrup
1 teaspoon salt
½ teaspoon baking soda

Spread popcorn in lightly buttered roasting pan. Bake at 250 while preparing syrup:

Syrup: Pour cinnamon candy into a two cup measuring cup and fill to top with sugar. Place in sauce pan with butter, corn syrup and salt. Bring to a boil. Stir and boil for 5 minutes.

Remove from heat and stir in baking soda.

Pour syrup over popcorn and stir popcorn. Continue to bake at 250 for one hour, stirring every 15 minutes.

Remove from oven and break into pieces.

Peanut Butter popcorn
½ cup kernel popcorn
1 ½ cups whole almonds
1 cup sugar
½ cup honey
½ cup corn syrup
½ cup peanut butter
1 tsp vanilla

Pop popcorn

Combine: popped corn and almonds. Keep in a 250 oven. In a sauce pan combine sugar, honey, and corn syrup. Bring to a boil, stirring constantly. Boil hard for 2 minutes. Remove from heat. Stir in peanut butter and vanilla. Pour over popcorn mixture. Stir well.

Jell-O Pop Corn
Pop l5 C Popcorn and place in large paper grocery bag.

Combine in saucepan:
¼ C light Karo
l lg. Rasp Jell-O ( use different flavors for the different value colors)
l Cube Butter

Bring to a boil and dissolve sugar.

Remove from heat and add:
1 t. baking soda and still until well mixed.

Pour over popcorn in grocery bag. Roll top down and shake. Put into microwave for l minute on high. Remove, shake, turn upside down; return to microwave for 30 sec. Remove, shake return for l minute.

Pour onto wax paper to cool.

Cinnamon Caramel Corn with Pecans & White Chocolate
12 C popped popcorn (about 1/2 C kernels)*
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark

*You can use air popped or microwave popcorn. If using microwave, anything works, but I prefer a "natural" flavor that's low in butter and salt.

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside. And by large bowl, I mean like, twice as big as you think you really need. If you don't believe me, then maybe you will believe the scorching hot caramel goo that's splattered all over your hands while you're stirring in your not-so-big bowl. Just a thought.

Combine brown sugar and cinnamon in a big, microwave-safe bowl. Like a 2-quart bowl or Pyrex measuring bowl. Again, use a bowl larger than you think you need to avoid scorching hot caramel goo accidents. It's really important to incorporate the cinnamon into the brown sugar at this point. For some reason, if you don't it does crazy things. I don't know why. Try it and then email Alton Brown and ask him if you really want to know.

Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.

Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.

Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more. Remove from the microwave and add in vanilla and baking soda. Stir right away, and stir lots. Take too long and the caramel will harden on you. Keep stirring until everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan.

Place in oven and bake for 30 minutes, stirring every 10 minutes.

After 30 minutes, take a piece out and let it cool. "Sample." If it's not crunchy enough, bake for another 5 minutes. "Sample" again. This will not be the end of "sampling."

When it's done, give it a final stir and let it cool off for a bit while you melt your almond bark (just nuke it in the microwave according to the package directions) If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil. I always do this because sometimes it sticks to the hot foil if I leave it on the original pan. I'm kind of a clean control freak and I like to have it on a nice, fresh surface.

Now, just use a fork and drizzle the melted almond bark over the popcorn mixture.

Sweet and Savory Flank Steak (Carne’ Asada suburban style)
1/2 C brown sugar
1/2 C olive oil
1/2 C soy sauce
1 C pineapple juice
1 T freshly grated ginger
4-5 garlic cloves, finely minced
up to 2 lbs flank steak

Combine first 6 ingredients for the marinade. Whisk together until combined. Remove 1/4 cup and set aside.

Score flank steak with a knife diagonally on both sides. This just means to run a sharp knife through it in the pattern below. You don't want to actually cut through the steak, just lightly score- like 1/8 inch- into it. This will help tenderize the meat.

Place steak in large ziploc bag and pour marinade (excluding the 1/4 C you set aside) over it. Refrigerate 8 hours or overnight. Take out of fridge 30 minutes before grilling. Place steak on grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 C marinade you set aside to brush over steak in the last few minutes of grilling. (That's a little trick I use for pretty much any meat that has a marinade just to splash it with an extra punch of flavor at the end) Flank steak should still be pink in the middle when done.

Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Always cut flank steak against the grain, in thin slices to serve.

Southwest Hamburgers
2 lbs hamburger
1 cup grated pepper ajck cheese
¼ cup green onion
½ cup crushed tortilla chips
½ cup salsa
¼ tsp garlic salt
¼ tsp chilli powder or cumin

Mix all together. Make eight hamburger patties, and grill

Pasta Carbonara
1 lbs bacon cooked till crisp
1 pkg spaghetti
2 eggs
1 -2 cups Grated parmesan cheese
½ cup butter
1 cup + cream
Garlic
½ c Chicken stock

Salt and pepper to taste

Place butter in sauce pan. When butter is melted add cream, garlic, chicken stock, and bring to a rolling boil. Boil until reduced by half. Salt and pepper to taste.

Beat egg in small bowl and set aside. Boil spaghetti, drain, and immediately return to hot pan. Pour egg over cooked noodles toss, and cover. Let sit until egg is cooked.

Toss noodles with cream sauce, crumble bacon on top of noodles and sprinkle with parmesan cheese.

Island Meatballs
1-2 lbs meatballs (costco’s are really yummy, or you can mak your own)
1/3 cup soy sauce
4 cups water
1/3 cup apple cider vinager
1/3 c Ketchup
1/3 corn starch
1 1/3 brown sugar

Bring to boil. Pour over meatballs place in crock pot or simmer on stove top until heated thoroughly.

Crock Pot French Dip
3 LBS rump roast
½ cup soy sauce
1 beef bouillon cube
1 tsp thyme
4 peppercorns
1 tsp garlic powder

French Rolls
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Add ingredients together into crock pot; add water enough to almost cover the roast. Cook on low for 10-12 hours.

Before serving, shred roast using a fork. Serve on French rolls and top with cheese. Use Ajus for dipping.

Chicken Dijon

About 4 boneless skinless chicken breasts

Marinade:
5 tsp. Dijon mustard
1 cube butter
2 cloves minced garlic

Melt butter. Add garlic. Blend in mustard.  Let cool a bit but not to solidify. Whip until mixture thickens (can use blender).

Breading:
2 Tb. Parsley minced
5 Tb. Parmesan cheese, shredded
1 ½ C. Panko (Japanese bread crumbs)

Dip chicken in butter mixture, then in breading mixture.

Place chicken in pan. Cover & refrigerate several hours (up to a couple of days) to set breading.

Bake at 350 degrees for 15-20 minutes until lightly brown. I usually find it takes a little longer when I use chicken breasts rather than chicken tenders. Cook until it is lightly brown.

Dip:
1 part Dijon
2 parts mayonnaise
(this is the original dip but I like 1 part Dijon, 1 part mayo, 1 part honey)

Texas Cowboy Cookies

Ingredients:
• 3 cups all-purpose flour
• 1 tablespoon. baking powder
• 1 tablespoon baking soda baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) butter, at room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light-brown sugar
• 3 eggs
• 1 tablespoon vanilla
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flake coconut
• 2 cups chopped pecans (8 ounces)

Prep Time: 25 minutes
Bake Time: 15 to 17 minutes for ice cream size scoop (8-10 minutes for normal size scoop).
Yield: About 3 dozen cookies (see note below)

Directions:
1. Heat oven to 350 F.
2. Mix flour, baking soda, cinnamon and salt in bowl.
3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.
4. Add eggs, one at a time, beating after each. Beat in vanilla.
5. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
6. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. (I usually freeze half the batch in balls of dough and store in a ziplock bag in the freezer).

Bake in 350 F oven 17 to 29 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 F for 9 to 11 minutes.

Sweet Chex Mix

Mix in a large bowl:
4 cups corn chex
1-2 cups wheat chex
4 cups rice chex
1 cup shredded coconut
1/2 cup slivered almonds

In a heavy saucepan:
1 cup Karo syrup
3/4 cup butter
1 cup sugar

Boil for 2 mins and pour over cereal, coconut and almonds.

Cool on wax paper

Put the Lime in the Coconut Cake

Ingredients:
• 1 cup butter
• 2 cups sugar
• 1 teaspoon coconut oil (extract)
• 4 eggs
• 2 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup coconut milk

Glaze:
• 1 cup sour cream or yogurt
• 1 cup sugar
• 2 limes, zested and juicd
• 1/4 cup coconut milk
• 1 cup shredded coconut

Frosting:
• 1/2 cup butter
• 1/2 cup shortening
• 4 ounces cream cheese
• 1 pound box plus 1 cup powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla
• 2 cups shredded coconut

Directions:
Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans. In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.

For Glaze:

In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.

With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.

In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla.Frost cake. Coat top and sides with shredded coconut.

Pumpkin Bars
¾ cup oil
4 eggs
16 oz canned pumpkin
2 tsp baking powder
1 tsp baking soda
1 2/3 cup sugar
2c flour
2 tsp cinnamon
1 tsp salt

Combine: wet ingredients, sift dry ingredients, add to wet ingredients, stir thoroughly. Bake in an ungreased jelly roll pan @ 350 for 25 minute. Let cool, and frost with cream cheese cinnamon frosting.

Cinnamon Cream Cheese Frosting
6oz cream cheese (softened)
½ cup butter (softened)
2 tsp vanilla
3-5 cups Powdered sugar (to taste)
1 tsp cinnamon

Combine: cheese, and butter. Beat until smooth. Add powdered sugar gradually until combined.

Fried Ice Cream
6 crushed nature valley granola bars
½ cup butter
2 TBSP sugar
1-2 tsp cinnamon
Coconut (toasted)
Half gallon vanilla ice cream.

Toast coconut in broiler in oven. Place coconut on foil lined baking tray. Cut in three – four TBSP butter and a few drops of coconut flavoring. Broil, stirring often, until golden brown. (Watch closely). Set aside.

Place butter in pan. Cook on medium heat until melted. Add crushed granola, sugar and cinnamon. Cook until granola is tender. Add coconut to granola mixture.

Scoop large ball of ice cream into the granola mixture. Roll until thoroughly covered. Place ball on plastic wrap. Place immediately in freezer. Repeat until ice cream and/or granola is gone.

Deep Fry Flour tortillas in hot oil, using a ladle to create a divot in the middle of each tortilla. Sprinkle with cinnamon and sugar. Place ice cream ball in center of each fried tortilla. Top with hot fudge, carmel, and whipped cream.

Fresh Peach Dessert
1 Box Nilla Wafers crushed (I use about ¾ of a box)

Spread on the bottom of a 9X13 pan reserving some crumbs for the top.
Combine the following 3 ingredients to make a creamy mixture.

1 cube butter, softened
2 ½ cups powdered sugar

Milk as needed to thin enough to pour over crumbs.

Peel and slice peaches (about 8) and arrange on top of creamy mixture.
Top with 1 pint whipped whipping cream. Sprinkle some crumbs on top

Cinnamon Almonds
1 cup sugar
2 cup whole almonds
1 ½ tsp cinnamon
½ cup water
Combine all ingredients in a no stick frying pan. Cook until it crystallizes. Sprinkle with salt. Bake @ 350 10- 15 minutes

Cinnabon Cake
3 cups flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
4 T. butter, melted

2 sticks butter, softened
1 cup brown sugar
2 T. flour
1 T. cinnamon
2/3 cups nuts, optional

2 cups powdered sugar
5 T. milk
1 teaspoon vanilla

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from center.
Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Apple Streusel Bars

SWEET PASTRY:
2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. real butter, softened (no substitutions!)
1 egg, beaten

APPLE FILLING:
1/2 c. white sugar
1/4 c. flour
1 tsp. cinnamon
4 c. (about 3 medium) sliced, peeled baking apples (I've used Granny Smith in the past, although this time around I used Gala and they were fabulous)

GLAZE:
2 c. powdered sugar
About 3 Tbsp. milk (whole milk is best)
1 tsp. almond extract

To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.

Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.
To prepare apple filling, combine flour, sugar, and cinnamon and toss with apples.

Spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes
When finished, allow to cool completely.

To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency

Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. (Or just use a fork(Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.

Apple Dumplings
2 granny smith apples peeled and cored and quartered.
Pop and serve crescent rolls (pkg of eight)
Cinnamon

Sprinkle each quarter of apple with cinnamon. Wrap individually in a crescent roll and place in 9x13 baking dish.

Glaze:
½ cup butter
1 cup sugar
1 cup Orange juice

Bring butter, sugar and juice to a boil. Remove from heat add 1 tsp vanilla. Pour glaze over rolls and bake @350 for 30 min.

Trevor’s Buttermilk Kitchen-Trashing Pancakes
3 c. all-purpose flour
3 Tbsp. sugar
1 Tbsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
3 c. buttermilk
1/2 c. milk
3 eggs, separated
1/3 c. (5 1/3 Tbsp.) butter, melted

In a large pitcher, combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk, milk, and the egg yolks. With an electric mixer, beat the egg whites until stiff peaks form.

Whisking constantly, add melted butter to the milk mixture. Pour this mixture into the pitcher and stir until just combined.

When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat. While the skillet is heating, gently (but completely) fold beaten egg whites into the batter. When the skillet is hot, spray it with a little non-stick cooking spray and then just pour the batter from the pitcher straight onto the hot skillet.

Trevor sprinkles blueberries on the recently poured pancakes and serves with buttermilk syrup.

Orange rolls
24 Rhodes dough rolls 9or homemade if you have
½ Cup sugar
½ Cup butter
Zest from one orange

Glaze:
1 Cups powdered sugar
2 T butter softened 2 T orange juice

Melt butter, add sugar and orange zest roll frozen dough balls into mixture and place in greased muffin tin. Place one ball into each prepared muffin cup. Cover; let rise in a warm place until nearly doubled
Bake in a 350° oven for 22 to 25 minutes or until golden do not let them get brown.. Spoon on Orange Glaze. Serve warm.

Lemon Blueberry Muffins

Lemon-Sugar topping:
1/3 cup sugar
1 ½ tsp finely grated zest from a lemon

Muffins:
2 cups blueberries
1 1/8 cups sugar(plus 1 tsp)
2 ½ cups flour
2 ½ tsp baking powder
1 tsp salt
2 large eggs
4 T (1/2 stick) unsalted butter, melted and cooled slightly
¼ cup oil
1 cup buttermilk
1 ½ tsp vanilla extract

Instructions:
1. For the topping: stir together sugar and lemon zest in small bowl until combines; set aside
2. For the muffins: adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 tsp sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup , about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (batter will be very lumpy with a few spots of dry flour; DO NOT OVER MIX)
4. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
5. Bake until muffin tops are golden and just firm, 17-20 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tins for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Cheesy Garlic Bread Swirls

French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning
Shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese. Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Preheat oven to 350 and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.

You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.

Buttermilk Syrup
1 cube butter
½ cup buttermilk
1 cup sugar
1 tsp soda
2 TBSP corn syrup
½ tsp vanilla

Melt butter, add soda and sugar, add buttermilk, corn syrup, and vanilla. Bring to a rolling boil, stirring constantly. Boil for 5 minutes. Serve warm.

Artichoke Bread
4 cloves of garlic (pressed)
½ cup melted butter
¼ cup parmesan
2 cups shredded Monterey jack or other white cheese
16 oz sour cream
14 oz canned artichokes
2 tsp lemon pepper
1 cup grated cheddar

Take a loaf of French bread. Cut it length wise. Dig out the center. Break the center of the bread into piece. Place in bowl. Mix other ingredients omit butter and hold until last. Once it is combined add the melted butter. Place back in to the shell of the French bread. Bake 20 -30 minutes @ 350

Apple Pancakes
2 eggs
2 cups buttermilk (regular works too)
¼ cup oil
2 cups flour
2 T sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 ½ cups grated tart apple (about 1 cup)
Mix all ingredients except apple. Stir in apple. Can make pancakes or waffles.

Apple Syrup
1 cup sugar
2 T cornstarch
¼ tsp cinnamon
2 cups apple juice (I use 1 cup juice and 1 cup water.)
2 T lemon juice
¼ cup butter
Stir together sugar, cornstarch and cinnamon. Add apple juice and lemon juice. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and stir in butter.