POTATO PANCAKES

 INGREDIENTS:

4 cups cold mash potatoes

5 slices bacon

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 eggs well beaten

1/2 cup shredded cheddar cheese

DIRECTIONS:

Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.

Remove the bacon slices, crumble set aside.Leave the bacon drippings in the skillet.

Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;

stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties.

Heat the bacon drippings over medium heat, pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Lemon Pound Cake

 

INGREDIENTS

1 3/4 cups cake flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup ricotta cheese

1 cup sugar

1/2 cup (1 stick) unsalted butter, softened

4 eggs

1 lemon, zested and juiced

1 teaspoon lemon extract, optional

1/2 teaspoon vanilla

Lemon Simple Syrup:

1/4 cup lemon juice

2 tablespoons sugar

PREPARATION

Preheat oven to 325º F and lightly grease a 9×5-inch baking dish.

Whisk together cake flour, baking soda, baking powder and salt in a medium bowl until combined, then set aside.

In a small bowl, stir together ricotta, lemon juice and zest, and also set aside until ready to use.

In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.

Beat in eggs one at a time, then mix in lemon and vanilla extracts.

Alternate between adding the dry ingredients and the ricotta mixture, beginning and ending with the flour mixture, and scraping down the bowl as needed.

Pour batter into greased loaf pan and place in oven.

Bake for 50-60 minutes, or until a toothpick inserted in center comes out mostly clean, but with a couple moist crumbs attached. Remove from oven and let cool.

Begin simple syrup while cake is in the oven by whisking together lemon juice and sugar in a small or medium saucepan over medium-high heat.

Bring to a boil and cook for 1 minute, then reduce heat and gently boil for 2-3 minutes, or until slightly thickened. Remove from heat and let cool.

Once cooled slightly, pour or brush over cake, making sure to cover all sides.

Optional: pierce cake all over with a fork for better absorption.

Let cake sit for 1-2 hours, or until syrup is fully absorbed, then top with powdered sugar, if desired, slice serve and enjoy.

Carrot Cake Oatmeal Cookies

 

Ingredients

1½ cups all-purpose flour

1 cup white whole wheat flour

1 tsp. baking soda

¼ tsp. salt

½ tsp. baking powder

½ tsp. ground cloves

2 tsp. ground cinnamon

1 cup quick oats (not instant)

¾ cup brown sugar

¼ cup granulated sugar

1 cup coconut oil (or 2 sticks butter, softened)

2 large eggs

2 tsp. vanilla extract

2 cups grated carrot (3-4 carrots)

½ cup flaked coconut

¾ cup chopped walnuts

powdered sugar

milk

Instructions

Preheat oven to 350º F. In a medium bowl, combine flours, baking soda, salt, baking powder, cloves, cinnamon and oats. Mix well and set aside.

With a mixer, beat together sugars and coconut oil in a large bowl. Add eggs and vanilla and beat at medium speed until light and fluffy.

Add carrots, coconut and walnuts; blend until combined. Batter will be a lumpy.

Add flour mixture and blend at a low speed until just combined. Do not overmix.

Drop by tablespoons onto ungreased cookie sheets and bake for 13-15 minutes. Watch them so they don’t brown too much! Immediately transfer cookies to a cooling rack.

If you want your cookies a little sweeter, blend a small amount of powdered sugar with a small amount of milk in a bowl. Add milk or powdered sugar until to the perfect consistency you like. Drizzle it over the 

cookies and serve. Enjoy!

Brussels Sprouts In Garlic Butter

 

Ingredients:

15 Brussels sprouts, halved lengthwise

1 1/2 tablespoons butter

1 1/2 tablespoons olive oil

3 cloves garlic, smashed with the flat of a knife

freshly grated parmesan cheese (optional)

salt and peppe

Directions:

1.Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.

2.Reduce heat to medium, add smashed garlic and cook until lightly browned.

3. Remove garlic and discard.

4.Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.

5.The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.

6.Top with freshly grated parmesan and salt& pepper to taste.

OLD FASHIONED COCONUT CAKE RECIPE

 

Ingredients

Cake:

1 1/2 cups white sugar

2 eggs

4 egg yolks

1 cup milk

1/2 cup butter

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon vanilla extract

Frosting:

1 3/4 cups white sugar

1/2 cup water

4 egg whites, room temperature

1 teaspoon vanilla extract

1/2 teaspoon cream of tartar

2 cups sweetened flaked coconut, or as needed

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.

Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes.

Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly.

Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.

Meanwhile, thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy.

Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes.

Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl, avoiding the beaters; continue to beat on high until stiff peaks form, 6 to 8 minutes. Stir in vanilla extract.

BACON CHEESEBURGER CROCK POT DIP

 

INGREDIENTS

Serves: 6-8

1 lb of lean ground beef or turkey

8 oz package of cream cheese, cubed

2 c shredded cheddar cheese

10 oz can of diced tomatoes with green chiles

6 oz package of real bacon bits, divided

1 t dried parsley

assorted dippers

DIRECTIONS:

Brown up ground meat

Drain meat and place in a large skillet

Over low heat, stir in cheeses, tomatoes along with their juices and all of the bacon bits except for 2 tablespoons (set these aside for garnish at the end)

Cook while stirring frequently until everything is heated through and well blended

Pour mixture into a 2-quart crock pot

Cover and cook on low for 2-3 hours stirring occasionally.

Stir in parsley and sprinkle with remaining bacon bits just before serving

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Lemon Lava Cake

 

Ingredients

1 box lemon cake mix & ingredients

2 boxes instant lemon pudding

2 C. cold milk

1/3 C. sugar

1 1/4 C. water

3 Tbs. lemon juice

Powdered sugar, for dusting

Instructions

Prepare cake mix as directed on package.

Pour cake mix into greased 13×9 baking dish.

Combine dry pudding, milk, sugar, lemon juice, and water in bowl.

Whisk together for 2 minutes until well combined and slightly thickened.

Pour pudding mixture over top of cake mixture. Do not spread it.

Place baking dish on top of cookie sheet to catch any drips while cooking. Bake at 350 degrees for 55 minutes to 1 hour.

Allow to cool for 20 minutes while sauce thickens slightly. Sprinkle top of cake with powdered sugar.