Watermellon Lime Sorbet

 Ingredients:

• 1 cup water
• 1/2 to 1 cup sugar (depending on personal preference and watermelon sweetness)
• 8 cups cubed fresh watermelon
• 1/3 cup lime juice

Directions:

1. Create a simple syrup: Place water and sugar in a saucepan over medium heat. Bring to a boil and cook until sugar is completely dissolved to create a syrup. Remove from heat and allow to cool.
2. In a food processor or blender, mix together watermelon cubes, syrup and lime juice. Blend until smooth. Add to an ice cream machine and freeze according to manufacturer’s directions.
3. Serve immediately as soft serve sorbet or freeze in an airtight container and remove a few minutes prior to serving to let soften for scooping.

(Leftover) Cranberry Sauce Upside Down Cake

Preheat: 350F Prep: 20 min Bake: ab 35 min Serves: 10-12

Topping Ingredients:

• 1/3 c butter
• 2/3 c brown sugar
• 1/2-3/4 c chopped pecans (optional)
• 1 1/2 - 2 c cranberry sauce (do not use jellied)
  

Cake Ingredients:

• 2 cups flour
• 2 cups sugar
• 1 teaspoon soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup water
• 3/4 cup buttermilk
• 1/2 cup shortening
• 2 lg eggs
  
• 1 teaspoon vanilla
• 4 ounces melted unsweetened chocolate

Directions for cake batter:

1. Measure all dry cake ingredients into large mixing bowl, stirring until well mixed.
   
2. Add all wet ingredients to mixing bowl & blend until cake mixture is thoroughly wet; set aside.

Directions for topping & assembly:

1. Place butter in two 9" round cake pans (personally I use one med sized pizza pan) & melt in the oven.
2. Remove pans from oven & evenly sprinkle: brown sugar, then pecans, then cranberry sauce; over butter.
3. Gently pour cake batter into pans over topping.
4. Bake until wooden pick inserted in center comes out clean.
5. Serve warm with one scoop of french vanilla ice cream.

Tip: Can be made with one can of whole cranberry sauce and a box of chocolate cake mix.

Bread Pudding

Preheat: 350°F Prep: 20 min Bake: 40-50 min Serves: 15 Cost: Under $1 per serving

Note: In my house we never have stale or leftover bread... When I want to make bread pudding I have to actively buy bread for the pudding. So I stop in at my local supermarket bakery & see if they have any day old french bread. They will even cut it up into chunks for me while I am doing the rest of my shopping. Talk about your mess saver!

Pudding Ingredients:

• 2 loaves french bread, cubed (about 8 c)
• 2 c raisins (juicy fat raisins, not super dry tiny ones)
• 4 c whole milk
• 1/2 c salted butter
• 1 c sugar
• 1/2 c brown sugar
• 4 eggs, slightly beaten
• 2-4 Tbs real vanilla extract
• 1 Tbs ground cinnamon

Simple Sauce Ingredients:

• 1 can sweetened condensed milk

Optional; Vanilla Sauce Ingredients:

• 1/2 c sugar
• 1/2 c brown sugar
• 1/2 c whipping cream
• 1/2 c butter
• 1 tsp vanilla
• 3 Tbs dark rum, optional

Directions:

1. Combine bread & raisins in a lg bowl
2. In a sauce pan, over mead heat, cook milk & butter until butter is melted.
3. Pour milk mixture over bread & raisins; let stand 10 min.
4. Stir in remaining pudding ingredients letting stand several minutes, repeating the process several times until bread is soaking.
5. Pour into a lightly buttered 9x13 in baking dish.
6. Top with sweetened condensed milk.
7. Bake until center is set & top is browned & bubbly.
8. Best served warm.

Vanilla Sauce directions:

1. In saucepan, over med heat, cook: sugar, brown sugar, whipping cream, butter, & rum if desired; stirring occasionally until mixture thickens & comes to a full boil, 5-8 minutes.
2. Stir in 1 teaspoon vanilla.
3. Serve sauce over warm pudding.

Banana Breakfast Split

Prep: 5 min Serves: 4-8 Cost per serving: $1.50

Ingredients:

• 4 sm bananas
• 2 c low-fat yogurt
• 1 c granola or flake cereal
• 2 c washed & sliced/chopped fresh fruit or berries, such as: apple, kiwi, orange, or strawberries

Optional Toppings:

• spices: cinnamon or nutmeg
• chopped nuts
  

Directions:

1. Cut bananas in half lengthwise & place in a shallow bowl.
2. Top with yogurt, cereal, fruit, & any optional toppings.
3. Serve.
   

Fruit Kabobs & Dip

Prep: 15 min Serves: 8

Kabob Ingredients:

• 2 c fresh fruit chunks, such as: Apple, Cantaloupe, Grapes, Honeydew, Kiwi, Pineapple, Strawberries, Watermelon, etc.

Dip Ingredients:

• 1/2 c berry applesauce
• 1/2 c low-fat vanilla yogurt

Directions:

1. Prepare dip: Blend applesauce & yogurt in a small bowl until thoroughly combined.
2. Prepare Kabobs: Divide fruit chunks evenly & place on skewers to form kabobs. Optional: lightly grilling fruit can heighten the flavor of some fruits.
3. Cover & chill until ready to serve.
   

Chocolate Pomegranate Seeds

Ingredients:

• 2 large pomegranates
• 1, 12oz bag semi-sweet chocolate chips

Directions:

1. Refrigerate the pomegranates (not required, but it helps).
2. Remove all the seeds by slicing off the top & bottom edges then cut through the skin on either side. Pull the pomegranate in half & submerge the pieces in water, using your fingers to pick the seeds clean placing them in a colander.
3. Gently rinse the seeds, then lay them out on paper towels to dry.
4. Lay out a large sheet of wax paper on a a cookie sheet which will fit inside your refrigerator.
5. Melt the chocolate in a double boiler (if you don't have a double boiler a metal or oven-safe glass dish over boiling water works well); stir constantly while melting so the chocolate won't scorch.
6. Add fully dried seeds to melted chocolate (if they are wet the chocolate can seize) & fold gently with rubber spatula until seeds are thoroughly covered, then spoon out globs of the mixture onto the wax paper.
7. Place the wax papered cookie sheet in the refrigerator and let the chocolate-covered seeds cool overnight (or for as long as you can stand before tasting them).
8. Refrigerate up to 3-4 days.
   

Southern Red Velvet Cake

Prep: 20-30 mins Bake: 20 mins

Cake Ingredients:

• 2 1/2 c high quality all-purpose flour (Preferably White Lilly Flour)
  
• 1 1/2 c sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 1/2 c vegetable oil (Do not substitute butter, margarine, shortening or any other oils)
  
• 1 c buttermilk, room temperature
• 2 lg eggs, room temperature
• 2 Tbs red food coloring (Do not use beet juice it will not yield the proper coloring)
  
• 1 tsp white distilled vinegar
• 1 tsp high quality vanilla extract

Cream Cheese Frosting Ingredients:

• 1 lb cream cheese, softened
• 2 sticks real butter, softened
• 1 tsp high quality vanilla extract
• 4 c sifted confectioners' sugar
• Chopped pecans & fresh raspberries or strawberries, for garnish

Cake Directions:

1. Preheat the oven to 350 degrees F.
2. Lightly grease & flour two 8-9" cake pans or line two 12-cup muffin pans with cupcake papers.
3. In a md mixing bowl, sift together: flour, sugar, baking soda, salt, & cocoa powder.
4. In a lg bowl gently beat together: oil, buttermilk, eggs, food coloring, vinegar, & vanilla with a handheld electric mixer.
5. Add the sifted dry ingredients to the wet, mix until smooth & thoroughly combined.
6. Divide batter evenly between cake pans or among the cupcake tins about 2/3 filled.
7. Bake in oven for ab 20-22 min, turning pans once, half way through for even cooking.
8. Test cakes with a toothpick for doneness.
9. Remove from oven & cool completely before frosting.

Frosting Directions:

1. In a lg mixing bowl, beat: cream cheese, butter & vanilla until smooth.
2. Add sugar and beat on low speed until incorporated.
3. Increase the speed to high, mix until very light & fluffy.
4. Frost the cakes with a butter knife or pipe it on with a big star tip.
5. Garnish with chopped pecans, sprinkles, fresh raspberry or strawberry.

Hoosier (Sugar Cream) Pie

Prep: 10 min Preheat: 450F Bake: 40 min Serves: 6-8

Ingredients:

• 1 1/3 c sugar
  
• 1/2 c all-purpose flour, unsifted
• 1/2 pint (1 c) whipping cream
• 3/4 c milk
• 1/2 tsp vanilla extract, optional
  
• 1, 9", unbaked pie shell
• 2 Tbs butter, cut into small pieces
• Pinch nutmeg

Directions:

1. In a mixing bowl combine sugar, flour, cream, milk, & vanilla.
   
2. Pour mixture into pie shell.
3. Dot butter bits all around top of pie.
4. Sprinkle with nutmeg.
5. Bake, 10 minutes.
6. Reduce oven temperature to 350F.
7. Bake another 30 min.
8. Remove from oven when top has
9. Cool to room temperature & then refrigerate a minimum of 3 hours until chilled.
10. Serve chilled.
11. Cook's Note: If using a glass baking dish, lower oven temperature by 25F.

White House Fruit & Oatmeal Bars

Time:
About 50 minutes, plus time cooling

Ingredients:

• 6 tablespoons grapeseed oil, or other neutral oil, plus extra for brushing pan
• 2 cups rolled oats
• ½ cup mixed seeds, such as pumpkin, sunflower and sesame
• ½ cup honey
• ½ cup dark brown sugar
• 1/3 cup maple syrup
• Pinch of salt
• 1 ½ cups mixed dried fruit, such as raisins, cherries, apricots, papaya, pineapple and cranberries (at least 3 kinds, cut into small pieces if large)
• 1 teaspoon ground cardamom or cinnamon
• 2 tablespoons of butter
  

Directions:
1. Heat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper or foil, letting a few inches hangs over side of pan. Brush with oil
2. Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.
3. In a saucepan, combine oil, butter, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined.
4. While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.
5. Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface Cut into bars, about 1 ½ inches by 3 inches.

Ambrosia Fruit Salad

Prep: 30 minutes, Cook: 3-5 minutes, Serves: 10-15, Cost: under $15

Ingredients:

• 1, 20 oz, can pineapple chunks, in 100% pineapple juice
  
• 1, 15 oz, can mandarin oranges, in fruit juice
  
• 3 Tbs reserved, pineapple & orange juice
  
• 4 egg yolks
• 4 Tbs vinegar
• 3 Tbs sugar
• Pinch of salt
• 2 c heavy whipping cream
• 1 jar maraschino cherries, strained
  
• 2 c green grapes, stemmed & washed
  
• 1 large sweet apple
• 1 medium banana
  
• 1 medium, firm peach
• 1 large pear

Optional Ingredients:

• 1 Tbs vanilla flavoring
• 1 tsp cinnamon (&/or) 1 tsp nutmeg
• 1 c miniature marshmallows
• 1 c shredded coconut
• 1/2 c chopped walnuts

Directions:

1. Open the canned pineapples & mandarin oranges pouring the juice into a cup; reserve 3 Tbs juice.
2. In a small pot beat egg yolk, vinegar, juice & salt.
3. Heat egg mixture over medium heat, stirring constantly, until thick & foamy.
4. Remove from heat & allow to cool.
5. In a large bowl beat heavy whipping cream (vanilla & spices) until stiff peaks form, refrigerate.
   
6. Peel & cube: apple, banana, peach & pear.
7. Combine all fruit with whipped cream.
8. Gently fold in egg mixture and any other optional ingredients you desire.
9. Refrigerate a minimum of 1 hour before serving to allow fruit to chill.

Refrigerate leftovers & eat within 2 days.

Chocolate-Cherry Dr. Pepper Cake

Prep: 10 min Preheat: 350F Bake: 35-40 min Serves: 15 Cost: under $7.00
Calories: 219 Fat: 4g Cholesterol: 0mg Sodium: 20mg

Ingredients:

1. 2c all purpose wheat flour
2. 1 3/4c sugar
3. 1/2c unsweetened cocoa powder
4. 1 Tbs sodium free baking soda
5. 2/3c natural/unsweetened applesauce
6. 1/2 c fat-free or low-fat buttermilk
   
7. 2 Tbs olive or vegetable oil
8. 3/4 c Dr. Pepper soda pop
   
9. 1, 20 oz, can lite cherry pie filling

Directions:

1. Spray a 9x13" pan with nonstick cooking spray, dust w/flour & shake out excess.
2. In a lg bowl mix dry ingredients.
3. Stir applesauce, buttermilk & oil into dry ingredients.
4. In a small saucepan heat soda pop until carbonation is gone.
5. Stir Dr. Pepper into the batter to form a thin mixture.
6. Bake until a toothpick inserted into the center comes out clean.
7. Top with pie filling & slice into 15 squares.
8. Serve warm with a cold glass of milk.
   

True Fruitcake

Prep: 20 min Preheat: 275°f Bake: 2 ½ hours Yields: 6 loaves

Ingredients:

1. 1 can ea; drained: dark sweet cherries & pineapple tidbits
2. 1 c ea; dried: apples, apricots, currants, dates, figs, golden raisins, & peaches
3. 1 c ea; chopped: almonds, brazil nuts, hazelnuts, pecans, & walnuts
4. 6 c all-purpose flour
5. 1 c ea: white & dark brown sugar
6. 4 tsp salt
7. 2 tsp baking powder
8. 1 Tbs ground cinnamon
9. 2 tsp ground nutmeg
10. 1 tsp ea; ground: cloves & ginger
11. 1 ½ c orange juice
12. ½ c rum or whiskey
13. 1 c oil
14. 8 eggs
15. ½ c light corn syrup

Directions:

1. In a large bowl combine all dry ingredients, mixing well.
2. Add oil, orange juice, whiskey, eggs & corn syrup, mixing until smooth.
3. Add fruits & nuts, stirring well after each addition.
4. Grease the insides of 6 loaf pans with oil.
5. Fill pans 2/3 full with batter.
6. Bake until wooden pick inserted in the middle comes out clean.
7. Cover tops with foil during the last hour to prevent excessive browning & drying out.
8. Remove cakes from pans & allow to cool.
9. After cooling wrap in foil or plastic wrap & store in a cool place.
10. Optional: glaze the fruitcakes with your favorite glaze before wrapping for storage.

Magic Bars

Prep: 15 min Preheat: 350F Bake: 20-25 min

Ingredients:

1. 2 c finely ground graham crackers or cookies, such as: chocolate graham or crème-filled chocolate sandwich cookies
2. 1/4 c butter
3. 1 1/2 c chopped nuts (optional)
4. 1 c flaked coconut
5. 1- 14 oz can sweetened condensed milk
6. 1 c chocolate chips, such as: dark, milk, semi-sweet, milk, or white
   
7. 1 c flavored chips, such as: butterscotch, cinnamon, mint, or vanilla
   

Directions:

1. Melt butter in 13x9 in baking pan in oven.
2. While butter is melting combine chips in a medium bowl, set aside.
   
3. Remove baking pan from oven.
4. Sprinkle cookie crumbs over butter.
5. Stir well then press mixture onto bottom of pan.
6. Sprinkle with nuts (optional) & coconut.
7. Pour sweetened condensed milk evenly over top.
8. Sprinkle with chips & press down slightly.
9. Bake until coconut is light golden brown.
10. Cool completely before cutting into bars
11. Serve.
    

Monkey Bars

Prep: 25 min Freeze: 1 hr Serves: 6

Ingredients:

1. 3 bananas cut in half
2. 6 popsicle sticks
3. 1 c chocolate chips
4. 1 Tbs vegetable shortening
5. decorations, such as: chopped nuts, sprinkles, candies, peanut butter, or anything else you may like

Directions:

1. Peel bananas & cut in half.
2. Carefully insert a popsicle stick in the end & place on a waxed paper lined cookie sheet.
   
3. Freeze.
4. Melt together chocolate & shortening.
5. Remove bananas from freezer & dip into chocolate then dip into decorations.
6. Place back on waxed paper & allow to cool before serving.
   

Popcorn Balls

Prep: 10 min Cook: 10 min Makes: 15 2-3" balls.

Ingredients:

1. 18 c plain white popped corn
2. 2 c sugar
3. 1 1/3 c water
4. 1/2 c light corn syrup
5. 1 tsp white vinegar
6. 1/2 tsp salt
7. 1 tsp vanilla extract
   

Optional Ingredients:

1. For colored balls add 3/4 tsp food coloring
   
2. For candy balls add: 2-2 1/2 c your choice sweets, such as: candy corn, m&ms, mini marshmallows, chocolate chips, graham cracker bears
   

Directions:

1. Pop popcorn, removing unpopped kernels & set aside.
2. Put candy in a medium bowl & set aside.
   
3. In a medium saucepan, combine sugar, water, syrup, vinegar, & salt.
4. Optional- Add food coloring.
   
5. Cook over high heat until mixture reaches 255F (hard-ball stage) on a candy thermometer.
6. Stir in vanilla.
7. Pour over popped corn, tossing gently to coat.
8. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands.
9. Optional- Roll popcorn balls in candy.
   
10. Place on waxed paper & allow to cool completely.
11. Wrap in plastic wrap & tie with yarn.
    

Coffee Jelly (Jello)

Prep: 15 min
Description: A flavored jelly popular in Japan

Ingredients:

1. 2 c coffee
2. 1 Tbs gelatin powder
3. 4 Tbs water
   
4. 2 Tbs sugar
5. 4-8 Tbs whipped cream
   

Directions:

1. Mix gelatin powder & water in a saucepan prior to heating it.
2. Put coffee & sugar into the pan.
3. Place on range & cook over low heat stirring well until the sugar & gelatin dissolves.
4. Strain the mixture & pour into serving containers.
5. Cool in the refrigerator until set.
6. Top with whipped cream before serving.

Baked Apples

Preheat: 350F Prep: 15 min Bake: 40-45 min

Ingredients:

1. 6 apples
2. 1/2 c raisins
3. 1/4 c chopped walnuts
4. 1 tsp ground cinnamon
5. 1 1/2 c apple juice
   

Directions:

1. Wash & core apples; remove peel from around the top
2. Place apples in a 9" square baking dish.
3. Combine raisins, nuts & cinnamon in a small bowl
4. Fill the center of each apple with raisin mixture.
5. Pour juice around apples.
6. Cover loosely with foil.
7. Bake 30-35 min.
8. Uncover & bake for an additional 10 minutes or until tender.

Dirt Cake

Preheat: 350F Prep: Bake: 35-40 min

Chocolate Cake Ingredients:

1. 1 3/4 c flour
2. 1/3 c unsweetened cocoa powder
3. 2 tsp baking powder
4. 3/4 tsp baking soda
5. 1/2 tsp salt
6. 3/4 c unsalted butter, softened
7. 1 1/4 c granulated sugar
8. 2 large eggs
9. 2 tsp vanilla extract
10. 3/4 c semi-sweet chocolate chips, melted
11. 1 3/4 c milk

Chocolate Whipper Cream Frosting Ingredients:

1. 1 c heavy whipping cream
2. 1/2 tsp pure vanilla extract
3. 1 1/2 Tbs cocoa powder
4. 2 1/2 Tbs granulated white sugar
5. 1 1/3 cups ground Oreo cookies
   

Gummy-worms

Frosting Directions:

1. In a large mixing bowl combine all ingredients.
2. Cover & chill in the refrigerator for at least 1 hour so the cocoa powder has time to dissolve.
3. When chilled, beat the mixture until stiff peaks form.
   

Cake Directions:

1. Butter & flour 2-9" round cake pans, or grease using your preferred method.
2. In a medium mixing bowl, sift together flour, cocoa powder, salt, baking powder & soda.
   
3. In a large mixing bowl, using a mixer on medium speed, beat together butter & sugar until creamy, about 1-2 minutes.
4. Beat in eggs & vanilla until combined.
5. Beat in melted chocolate until combined.
6. Reduce mixer speed to low & beat in flour mixture, alternating with milk, until batter is well combined & smooth, ab 2-3 min.
7. Divide batter evenly into prepared cake pans.
8. Bake until well risen cake pulls away from edges & a toothpick inserted into the center comes out with moist crumbs attached.
9. Cool for 12 min before running a knife around outside edges & inverting onto wire racks to cool completely.

Assemblage Directions:

1. Spread a layer of frosting over one side of cake and top with 1/3 cup Oreo cookie crumbs.
2. Top with second cake layer.
3. Spread remaining frosting over cake.
4. Pack remaining cookie crumbs into sides & top of cake.
5. Decorate with gummy-worms.

Pumpkin Roll

Preheat: 375F Prep: 45 min Bake: 12-15 min

Cake Ingredients:

1. 3 eggs, beaten
2. 1 c white sugar
3. 2/3 c pumpkin puree
4. 1 Tbs lemon juice
5. 3/4 c flour
6. 1 tsp baking powder
7. 1/2 tsp salt
8. 2 tsp ground cinnamon
9. 1 tsp ground nutmeg
10. 1 tsp ground ginger
11. 1/4 c powdered sugar (to sprinkle on towel)

Cream Cheese Filling Ingredients:

1. 1 c confectioners' sugar
2. 1/4 cup butter, softened
3. 1- 8 oz pkg cream cheese
4. 1 tsp vanilla extract

Topping Options:

1. Powdered sugar sifted over rolled cake
2. 1 cup walnuts or pecans, chopped
   

Directions:

1. In a large bowl, mix (cake ingredients): eggs, sugar, pumpkin, & lemon juice.
2. In a separate bowl mix (cake ingredients): flour, salt, baking powder, cinnamon, ginger, & nutmeg.
3. Add the egg mixture to the flour mixture & stir until well blended.
4. Spray a 10 1/2" by 15" non-stick cookie sheet with cooking spray. Pour the batter onto the cookie sheet, spreading evenly.
5. If using walnuts or pecans sprinkle evenly over batter.
   
6. Bake until a toothpick inserted into the center comes out clean.
7. Prepare a clean kitchen towel by sprinkling heavily with powdered sugar.
8. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll up the cake into the towel. Cool 30-40 minutes.
9. For the filling, stir together: cream cheese, powdered sugar, vanilla & butter. Mix well.
10. After the roll has cooled, unroll it & spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.
11. If not using walnuts or pecans sift on powdered sugar before serving.

Pumpkin Pie-sickles

Preheat: 350F Prep: 15 min Bake: 15-25 min Freeze: 6 hrs Makes: ab 10
Courtesy: Family Fun Magazine

Ingredients:

1. 2 1/2 lbs. butternut squash
2. 1/2 c pure maple syrup
3. 2/3 c light cream
4. 3/4 tsp pumpkin pie spice

Directions:

1. Cut a butternut squash into quarters & scoop out the seeds.
2. Bake the squash until it's soft.
3. Let the squash cool a bit before scooping its flesh into a medium sized bowl.
4. Add all other ingredients to the bowl.
5. Use a potato masher to mush the squash & blend all of the ingredients.
6. Spoon the mixture into ice pop molds, add sticks, & freeze.