Mandarin Orange Sorbet "A refreshing, light frozen citrus sorbet. Easy to make and fat free." Prep Time: 20 Minutes Cook Time: 10 Minutes Ready In: 3 Hours Servings: 10 Ingredients: 1/2 cup water 1/2 cup granulated sugar 2 cups orange juice 1 tablespoon lemon juice 1 can mandarin oranges 2 teaspoons freshly grated orange zest Directions: 1. In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved. 2. In a food processor, puree mandarin oranges with their juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen. 3. Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

Ambrosia Salad

1 can mandarin oranges 1/2 bag of mini marshmallows 1 8 oz container of sour cream 1/2 jar of maraschino cherries, chop into quarters 1/2 - 1 cup grated coconut 5 slices pineapples cut into chunks, reserve juice for later Mix all ingredients together and place into a covered bowl and refrigerate. Mix occasional as the marshmallows soften. Use pineapple juice if to thick.

Warm lemon Cake

1 pkg yellow cake mix (I used Betty Crocker, get the kind that makes a 9x13 size) Ingredients called for on back of cake box 2 pkg (3.4oz each) instant lemon pudding 1/3 c. sugar 2 c. cold milk 1 1/4 c. water 2 Tbsp. powdered sugar (for dusting) Heat oven to 350 degrees. Prepare cake as directed on package. Pour into a greased 9x13 pan. Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Don't spread it. You'll fail. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.) Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.

Meltaway Cookies

½ lb butter ¾ cup cornstarch 1/3 cup powdered sugar 1 cup flour Beat butter, add cornstarch, flour and sugar, beat until creamy. Drop by teaspoon fulls onto ungreased cookie sheet. Bake at 350 for 12-14 minutes; frost when cool. Frosting: 3 oz package cream cheese 1 teaspoon vanilla 1 cup powdered sugar Cream cheese, add vanilla and powdered sugar, divide in half tint. Yields 40 cookies.

Tres Leche cake

Ingredients 1 cup All-purpose Flour 1-1/2 teaspoon Baking Powder 1/4 teaspoon Salt 5 whole Eggs 1 cup Sugar, Divided 1 teaspoon Vanilla 1/3 cup Milk 1 can Evaporated Milk 1 can Sweetened, Condensed Milk 1/4 cup Heavy Cream _____ FOR THE ICING: 1 pint Heavy Cream, For Whipping 3 Tablespoons Sugar Preparation Instructions Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated. Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Lemon Crinkle Cookies

Makes 2-3 dozen Ingredients: ½ cups butter, softened 1 cup granulated sugar ½ teaspoons vanilla extract 1 whole egg 1 teaspoon lemon zest 1 Tablespoon fresh lemon juice ¼ teaspoons salt ¼ teaspoons baking powder ⅛ teaspoons baking soda 1-½ cup all-purpose flour ½ cups powdered sugar

Trisha Yearwood Key Lime Cake

■1 3-oz package lime-flavored gelatin ■1⅓ cups granulated sugar ■2 cups sifted all-purpose flour ■½ tsp salt ■1 tsp baking powder ■1 tsp baking soda ■5 large eggs, slightly beaten ■1½ cups vegetable oil ■¾ cup orange juice ■1 Tbsp lemon juice ■½ tsp vanilla extract ■½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes) ■½ cup confectioners’ sugar 1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans. 2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks. 3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing. CREAM CHEESE ICING ■½ cup (1 stick) butter, room temperature ■1 (8-oz) package cream cheese, room temperature ■1 (1-lb) box confectioners’ sugar (I used lime zest & lime juice in my icing) 1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake. Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

Lemony lemon brownies

3/4 cup all-purpose flour {King Arthur All-Purpose Flour} 3/4 cup granulated sugar 1/4 teaspoon salt {Sea Salt} 1/2 cup (1 stick) unsalted butter, softened 2 large eggs 2 tablespoons lemon zest 2 tablespoons lemon juice Tart Lemon Glaze 1 cup powdered sugar 4 tablespoon lemon juice 8 teaspoons lemon zest Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside. Zest and juice two small/large lemons; set aside. {whatever you have} In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze} When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze harden. Spread the remaining glaze over the bars, and let it harden. Cut into bars, and serve!

Coconut Cake

Ingredients 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans 2 cups sugar 5 extra-large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons pure almond extract 3 cups all-purpose flour, plus more for dusting the pans 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup milk 4 ounces sweetened shredded coconut For the frosting: 1 pound cream cheese, at room temperature 1/2 pound (2 sticks) unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1 pound confectioners' sugar, sifted 6 ounces sweetened shredded coconut Directions Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!). To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Stevenson’s Chocolate Chip Cookies 1 pound of butter 2 c. brown sugar 1 ½ c. sugar 1 ½ t baking soda 1 ½ t salt if butter is salted only us ¾ t. 2 t. of vanilla 4 eggs 6 c flour 24 oz of chocolate chips Preheat oven to 350. Cream butter and sugar in a bowl. Mix dry ingredients in another bowl. Add eggs and vanilla to butter mixture, mix Combine flour mix to butter mix 1 cup at a time. Stir in chocolate. Use ice cream scoop to dip batter for cookies. I can only get 6 scoops for large cookies on large cookie sheet. Bake 12 and ½ min, Check at 12 min to make sure they are not browning. Let cool for about 1 min on tray. Then transfer to cooling rack. Cookies will still be a little soft so be careful. If making regular size cookies bake 10 min. Recipe makes about 40 (4 inch) or 80 regular. We want the BIG ones. . Thank you! I

Cranberry Almond Broccoli Salad

10 slices bacon, cooked, crumbled, set aside
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, finely diced
1/2 cup dried cranberries
3 tablespoons white wine vinegar
2 Tbsp sugar
1 cup light mayonnaise
1 cup sliced almonds

Bring a large pot of water to boil, add cut broccoli and let boil for 3-4 minutes, drain and emerge broccoli in an ice bath, drain. (skip this step if you want a crunchier broccoli salad)
In a medium bowl, combine the broccoli, onion and cranberries. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and almonds.

Little Lemon Souffles

Ingredients

8 large lemons, preferably Meyer
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.
Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.
Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.
Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.
Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.
Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.

Double Dark Chocolate Shortbread

(makes about 12-14 cookies, double the recipe if you want to)
oven to 325
1 stick (1/2 cup) unsalted butter, softened
1/4 cup confectioner's sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup dark cocoa powder
1/2 cup dark chocolate chips


Put the flour, sugar, and cocoa powder in the bowl of a food processor and pulse to combine well.
Drop in the butter and vanilla and pulse until the mixture just comes together.
Stir in the chocolate chips and turn the dough out onto a board and form into an 8" log.
Wrap it in waxed or parchment paper and twist both ends to secure. Refrigerate for at least an hour, or overnight. You can also freeze the dough for later use.
Slice the log into 1/2" slices with a sharp knife.
Put on a parchment lined baking sheet and bake in the center of the oven at 325 for 12 to 15 minutes. They will feel slightly soft, don't over bake them.
Cool for a few minutes on the pan and then transfer to a rack.
If you're going to give them away make sure they are completely cool before you package them.

Frozen Peanut Butter Cup Pie

One chocolate or Oreo Pre-made Pie Crust (6 oz.)
8 oz block cream cheese, softened (I used 1/3 reduced fat from Philly)
3/4 C. sweetened condensed milk
1/2 cup creamy peanut butter
1/4 cup powdered sugar
8 oz tub Cool Whip, thawed (I used a light version)
7 “snack size” Reese’s Peanut Butter Cups, chopped
1/2 C. hot fudge topping (I used Hershey's Extra Dark)
Chocolate syrup, for decorative drizzling (optional)


In the bowl of a mixer, combine cream cheese, condensed milk, peanut butter, and powdered sugar. Beat on medium speed until smooth and completely combined.

Using a rubber spatula, fold in the Cool Whip until combined. Add chopped candy.

Pour hot fudge topping into bottom of crust (heat the fudge in microwave first if cold or too stiff). Spread fudge evenly to cover bottom.

Pour peanut butter mixture into pie crust. Drizzle top with chocolate syrup, if desired. Cover and freeze until firm.

Molasses Peanut Butter Cookies

2 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 cup butter
1 cup peanut butter (you can use chunky peanut butter)
1 cup white sugar
1 cup brown sugar (dark and packed, mix molasses with 1 cup white sugar for brown sugar
2 eggs

Mix flour salt baking soda together.
In a large bowl mix butter peanut butter sugars and eggs. Add flour mixture. Mix till well blended.

Drop on ungreased cookie sheet. Use a floured fork or glass bottom, press into cookie to flatten.

Bake 375* 5-8 minutes. Some like them soft - molasses brown sugar create a softer lasting cookie.

Homemade Peanut Butter Cups

Ingredients:

• 24 ounces chocolate chips (semi-sweet Ghiradelli work best)
• 1 cup natural style creamy peanut butter (must be natural style)
• 1/4 cup butter, softened
• 2 cups powdered sugar ( more or less)

Extra Stuff:

• Muffin tins (regular size or mini)
• Foil muffin or candy baking cups (size for the muffin tin you are using)
• Pastry brush

Insert the liners into the muffin tin (you will need 12 if you are using a regular size muffin pan and 24 if using a mini muffin pan).

In a saucepan over very low heat (or in a double boiler), melt the chocolate until smooth. DO NOT OVER HEAT!

Using the pastry brush, brush the melted chocolate on the bottom and up the sides of the liners. You want it thick enough to hold the filling. Set pan(s) in freezer for a couple of minutes to set.

Combine the peanut butter and butter in a mixing bowl. Gradually add powdered sugar and mix until the mixture is the consistency of the inside of a peanut butter cup. It might not take all two cups. Place a dollop of the mixture inside each chocolate shell, making sure the mixture doesn’t come up higher than the top of the foil liner.

Top with more of the melted chocolate making sure the peanut butter mixture is well covered and the chocolate touches the sides. Make a little swirl on top for added effect.

Let harden in the fridge. Then, store covered at room temperature. Package in decorative tins or on a plate that has been wrapped in cellophane and secured with a thick bow. Add some heart stickers or attach an antique Valentines Day postcard. Cute-i-fy it any way you wish. A decadent Valentines Day treat!

Homemade Nutella Recipe

Ingredients

• 1 cup hazelnuts
• 12 ounces milk chocolate, chopped
• 2 tablespoons mild vegetable oil, such as canola
• 3 tablespoons confectioners’ sugar
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon salt, more or less depending upon your preference

Directions

1. Preheat the oven to 350°F (176°C).

2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.) Let cool completely.

3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.

4. In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible–or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken as it cools. Scrape your homemade nutella into a jar or other resealable container and let it cool to room temperature. Cover the container after snitching several spoonfuls. The nutella will keep on the counter for up to 2 weeks. (Hah!)

Chocolate Brownie Delight

12 level Tbs cocoa powder
4 Tbs canola oil
1/2 cup butter
3 lg eggs
1 1/3 cup sugar
2 tsp vanilla
1 1/2 tsp flour
dash salt
1 cup chopped nuts (optional)

Oil and flour pan (use cocoa instead of flour)
Mix cocoa and oil together till blended.
Beat eggs sugar and cocoa and oil in large bowl til thick. Add vanilla
Mix flour and salt into egg mixture. Spread into pan. Bake for 30- 35 minutes in a 350* oven.
Cool and dust with confectioner's sugar or dust with cocoa powder.


Classic Cake Brownies
4 oz choc (12 Tbs cocoa with 4 Tbs oil)
3/4 cup sugar
1 Tbs vanilla
dash salt
1/2 cup butter
3 eggs
1/2 cup flour
1 cup chopped nuts

Prepare the same as above

Caramelized Pineapple with Coconut Sorbet

2 Tb butter
1/4 cup brown sugar
1/2 pineapple, cored and cut into 1/2 moons
or 4 canned pineapple rings cut in half
1 pint homemade coconut sorbet
or store bought sorbet

Melt butter in a large skillet over medium heat. Add the sugar and cook, stirring, for 1 minute. The butter and sugar will remain separated.

Add pineapple and cook, swirling the pan, until the pineapple is tender and the sauce is smooth, 4-5 minutes per side.
Serve pineapple with the sorbet and drizzle with the sauce.

Daddy's Chocolate Cake

3/4 cup butter
1 2/3 cup sugar
3 eggs
1 tsp pure vanilla extract
2 cups flour
2/3 cup cocoa
1/4 tsp baking soda
4 tsp baking powder
1 salt
1-1/3 cup water

Combine first 4 ingredients and beat for 3 minutes
Mix flour cocoa soda baking powder and salt, sift together.
Add flour mixture and creamed mixture alternating with water, ending with flour mixture.

dust baking pan with cocoa. Bake for 30-35 minutes in 350* oven til pic comes out dry.

Cool then frost.