• 2 lbs pork (cut for mock chicken legs)
• 13 wooden skewers
• 3 chicken boullion cubes, smashed
• 1-1/2 cups hot water
• 1 egg, beaten
• bread crumbs

Place meat on skewers.  Dip in egg, coat in bread crumbs.  Brown in frying pan with a bit of oil.  Place in baking dish, add one half of the chicken boullion, reserving the rest for after you remove the foil.

Cover with foil and bake at 350 for 35 min.  Uncover, add remaining boullion and bake for an additional 30 minutes.

Time

Prep:              Ready In:

Ingredients

• 2 lbs cream cheese (at room temperature)
• 1 tsp vanilla
• 1/4 tsp almond extract
• 1-3/4 cup sugar
• 4 large eggs
• 2 oz unsweetened chocolate, melted and cooled
• 1/3 cup graham cracker crumbs
• 1 large Hershey bar (optional, for garnish)

Prep/Equipment

Directions

1. Beat cream cheese until smooth.
2. Add vanilla, almond extract, and sugar.  Beat well.
3. Add eggs one at a time, beating well between each.
4. Place 1/3 of the batter into a small bowl, add chocolate and mix until smooth.
5. Butter an 8-inch round, 3-inch deep pan.  Do not use a Springform pan.
6. Place alternating large spoonfuls of white batter and small spoonfuls of chocolate batter until gone.
7. Bake in the bottom 1/3 of the over, with the pan placed in a 9×13-inch pan filled with hot water.  Bake at 350° for 90 minutes or until golden brown.
8. Cool completely.
9. When cake is at room temperature, invert onto a place and sprinkle with graham cracker crumbs.
10. Invert onto a serving platter and chill for 5-6 hours.
11. Garnish with chocolate curls before serving.

Yield: 10-12 servings

Time

Prep:              Ready In:

Ingredients

• 1 box Duncan Hines Orange Supreme cake mix
• 1 box (3-3/4 oz) instant vanilla pudding
• 1/2 cup oil
• 1/2 cup orange juice
• 2 oz vodka
• 2 oz Galliano
• 4 eggs

Prep/Equipment

Directions

1. In small bowl, blend cake mix and pudding.
2. In second bowl, blend oil, orange juice, vodka, and Galliano.
3. In large bowl, beat eggs until frothy.
4. Alternate adding dry and wet ingredients in small amounts.
5. Pour into a greased 10-inch tube pan and bake at 350° for 45-50 minutes.
6. Glaze or sprinkle with powdered sugar.

Glaze (optional)

• 1 tbsp orange juice
• 1 tbsp vodka
• 1 tbsp Galliano
• 1 cup powdered sugar

Time

Prep:              Ready In:

Ingredients

• 1 cup butter
• 1/2 cup sugar
• 1/2 cup light Karo syrup
• 2 eggs, separated
• 2-1/2 cups unbleached flour
• candied cherries, red and green, halved*
• chopped walnuts (optional)

Prep/Equipment

Directions

1. Mix butter and sugar.
2. Stir in corn syrup, 2 egg yolks, and flour.
3. Cover with plastic wrap.  Push wrap down on top of dough, not over the top of the bowl.  Chill thoroughly.
4. Roll into 1/2-inch balls.
5. Place on greased cookie sheet and flatten slightly with your palm.
6. Press halved cherry into center of each cookie.
7. Bake at 325° for 8-12 minutes, watching closely.

Variations:

• Dip in chocolate sprinkles and flatten, omit cherry.
• Original recipe says to dip in beaten egg white and roll in walnuts, and then add the cherry.

Yield: 120

*check to see where the pit was removed from the cherry and cut lengthwise across that line

Time

Prep:               Ready In:

Ingredients

• 1 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs, well beaten
• 1/8 tsp salt
• 1 cup peanut butter
• 1 tsp baking soda
• 1 tsp vanilla
• 3 cups flour, sifted

Prep/Equipment

Directions

1. Cream butter, sugars, and salt.
2. Add beaten eggs and peanut butter.
3. Sift flour and baking soda together and add slowly to mixture, beating well.
4. Add vanilla.
5. Shape into 1-inch balls, place on greased cookie sheet
6. Press flat with a fork dipped in flour.
7. Bake 375° until brown, about 9 minutes

Yield: 86

Time

Prep:  1 hour             Ready In: 1h 45m

Ingredients

• 6 Tbs olive oil
• 1 tsp basil
• 1 tsp salt
• 1 tsp pepper
• 1 Tbsp lemon juice
• 1 tbsp parsley

Prep/Equipment

Directions

1. Marinate salmon for 1 hour
2. Bake 35-45 minutes at 375°

Ingredients:

1 c uncooked rice

1 can cream of mushroom soup

1 can celery soup

1 can water

1 t parsley flakes

1 t celery powder

1 pkg onion soup mix

Chicken legs or breasts

Preheat oven to 350.

Butter a 9×13 casserole dish.

Mix all but onion soup mix and chicken. Pour into prepared casserole dish. Lay chicken pieces on top. Sprinkle with onion soup mix. Cover with foil.

Bake 350 for 1.5-2 hours.

• 1 cedar grilling plank
• 2 6 oz salmon fillets
• basil pesto (or olive oil)
• 1 lemon
• garlic powder
• rosemary leaves
• pepper
• water bottle

1. Soak cedar grilling plank for at least one hour.  Submerse plank in a pan of water with a glass of water or other heavy object on top to keep it from floating.
2. Place fillets on wood plank.
3. Apply ground pepper, garlic powder, and rosemary as desired.  If using pesto, that will carry a lot of flavor, so go easy on these spices.
4. Coat fillets with pesto.  If not using pesto, you may want to apply more of the spices above or even some additional spices, such as salt or onion powder.  If not using pesto, also drizzle olive oil over the fillets.
5. Cut two slices from the center of the lemon and then cut mostly through.  Twist each slice to form two half-circles and place on top of each fillet.
6. Prepare spray bottle of water to extinguish flaming wood plank, because no matter how low you grill it or how long you soak it, it will probably catch fire.
7. Grill over medium heat until fish is 145°.  Spray water onto plank to keep it from engulfing the salmon.  If it does catch fire, then you’re making “blackened lemon pesto salmon” which is also very good.
8. Remove from grill.
9. Put wood plank in garage or other suitable place where it won’t make the house smell like charred wood.
10. Serve fish.

Source: Trial and error.