Fresh Tomato Dip (Salsa)

 Fresh Tomato Dip (Salsa)

Marilee Laney

6 C. Diced tomatoes

1 C. Onions (I like 1 1/2 C. Onion)

1/2 C. green peppers

1/4 C. Red Wine Vinegar

2 tsp. Ground Mustard

2 tsp Salt

1/2 tsp. Pepper

1/2 tsp. Alpine Touch (or accent)

Jalpenos to Taste (I like 2 to 3)

Marilee’s French Toast & Caramel Syrup

Marilee’s French Toast

6 eggs

1 ½ C. Milk

Juice of 1 Med Orange

2 TBSP. Vanilla

1 TBSP. Sugar

Zest of 1 Lemon

½ tsp. Cinnamon

Pinch of Nutmeg

Pinch of Salt

1” thick bread

Soak in mixture.  Cook on Griddle with Butter.  About 3 min. of each side

Caramel Syrup

1 C. Heavy whipping cream

1 C. Corn Syrup

1 C. Brown Sugar

2 tsp. Vanilla

Cook on stovetop until sugar is dissolved.

SOFTBATCH CREAM CHEESE CHOCOLATE CHIP COOKIES

SOFTBATCH CREAM CHEESE CHOCOLATE CHIP COOKIES

YIELD: about 28 medium-small cookies  PREP TIME: 10 minutes  COOK TIME: 8 minutes

 TOTAL TIME: 3+ hours, for dough chilling

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

DIRECTIONS:

1.        To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).

2.        Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

3.        Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.

4.        Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

5.        Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

6.        Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Lion House Cheesecake

Lion House Cheesecake

Crust

1 ½ C. graham cracker crumbs, rolled fine

3 TBSP. sugar

6 TBSP butter

In a Medium bowl thoroughly mix ingredients.  Press Firmly into a 10-inch deep dish pie or springfoam pan, lining bottom and sides; set aside.  Make Filling

Filling

3  8-ounces packages softened cream cheese

1 C. sugar

3 eggs

3/4 teaspoon vanilla

½ tsp. almond Extract (Mike’s addition)

In a large mixer bowl beat cream cheese well.  Add sugar a little at a time; add eggs one at a time; add vanilla.  Combine thoroughly.  Add almond extract.  Pour into crust; fill to within ½ inch of top to allow room for topping.  Bake 55 to 60 min. at 300 degrees.  While cheesecake is baking, prepare topping.

Topping

1 pint sour cream

3 TBSP. sugar

½ teaspoon vanilla

In a small mixer bowl, whip sour cream; add sugar gradually; add vanilla.  Pour over baked cheesecake and bake at 300 degrees for 10 minutes.  Allow to cool.  Refrigerate until ready to serve.  Makes 10 to 12 servings. 

Lawry's Coconut Banana Cream Pie

Lawry's Coconut Banana Cream Pie 

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes plus 2 hours chilling 

COCONUT PIE SHELL 

1/2 cup (1 stick) butter, plus more for pie plate 
3 cups sweetened flake coconut 

Lightly butter a 9-inch pie plate and set aside. 

Melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. They should be golden brown. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling. 

PIE FILLING 

4 egg yolks 
3/4 cup sugar, divided 
3 tablespoons cornstarch 
1/4 teaspoon salt 
1/4 cup flour 
3 cups half-and-half, divided 
Yellow food coloring 
2 teaspoons vanilla extract 
2 bananas 
1 cup whipping cream 
1 tablespoon powdered sugar 

Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add 1 cup of the half-and-half. 

Combine the remaining 2 cups half-and-half and 1/2 cup of the sugar in a 3-quart saucepan and bring just to boil over medium heat. Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute. 

Remove from the heat. Stir in 2 drops of food coloring and the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool. 

Slice the bananas into the pie shell. Pour the filling into the shell. 

Whip the cream with the powdered sugar until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie. Chill 2 hours before slicing. 

6 to 8 servings. Each of 8 servings: 563 calories; 427 mg sodium; 182 mg cholesterol; 39 grams fat; 26 grams saturated fat; 50 grams carbohydrates; 6 grams protein; 1.62 grams fiber.

Basil Chicken

Basil Chicken

2 lbs. boneless, skinless chicken breat halves (about 2-3)

Salt and black pepper

2 TBSP. oil, more as needed

2 TBSP. minced shallot

1/2 C. reduced-sodium chicken broth

1/4 C. dry white wine or white grape juice

1 TBSP. cold unsalted butter

2 TBSP. choppped fresh basil

Trim the chicken removing any fat, and slice on an angel into 3/4 inch thick pieces; season genourously with salt and pepper. In a skillet, heat oil over medium-high heat until it shimmers. Cook the chicken in batches, do not crowd the pan, flipping once, until lightly brown and just barely cooked through, 1 to 2 minutes per side. Transfer to a plate; repeat with remaining chicken, adding more oil as needed. Cover with foil to keep warm.

Return the pan to medium heat, and if it looks dry, add 1 tspb. oil. Add the shallots and saute, stirring with a wooden spoon, until softened about 1 minute. Pour in the white wine or white grape juice and until almost evaporated. Add the chicken broth then simmer until reduced slightly, about 2 minutes. Take off the heat, whisk in the butter and basil. Taste the sauce, adding salt and pepper as needed. Add the chicken any any accumulated juices to the sauce and turn to coat the chicken.

Pie Crust

Pie Crust

From Jennifer Scoma

2 C. flour

1 tsp. salt

1 C. shortening

mix until pea size grain

mix together

1/3 C. cold milk

1 TBSP. Vinegar

Add milk mixture to flour mixture. Roll out on floured board.

Makes 2 regular crust or 1 extra large crust.

Poke crust lots and lots (if making a pie and not cooking filling in the crust)

450 degrees for 10 minutes