This stuff is my take on a Ina Garten recipe, and it tastes good on everything! Cupcakes, ‘Nilla wafers, pretzels, fingers… (Not that I would know… *cough*)

6 ounces bittersweet chocolate

12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar (if you don’t have cream of tartar, try substituting some lemon juice)
3/4 teaspoon kosher salt
1 pound unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional (I usually skip this)

Melt the chocolate–either in microwave or with double boiler.

Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak. (If this process isn’t feasible, it will still turn out great if you skip it.)

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

This makes A LOT of frosting, and you can chill and reuse. When it chills, it will stiffen. To reuse, just let it sit at room temperature until it regains the right texture.

1 bottle dry white wine (I sed Barefoot Sauv. Blanc. Cheap and yummy)
1 c red wine (I used a tempranillo. Any fruitier red wine would be ok)
1 c pomegranite juice
3/4 c apricot brandy or peach schnapps.(I can’t drink peach schnapps, so I used the apricot brandy)
2 peaches diced
1 1/2 granny smith apples, diced
1 can lemon lime soda
1 “can” club soda (I used a half liter).

Mix everything but the sodas and let chill at least two hours, or overnight. Right before serving, add soda.

It was really yummy!

Ingredients:

1 cup low-sodium chicken broth - we recommend using 1 1/2 cups
1/2 cup chopped onion
1/4 cup plus 2 t Dijon Mustard
6 garlic cloves, minced
2 t Worcestershire
1/8 t hot pepper sauce, such as tobasco - we couldn’t taste it at all, though, so recommend using 1/4 t
2 t butter
2 t olive oil
Chicken breasts
1 t dried thyme, crumbled
Chopped fresh parsley

Directions:

1. Combine broth, onion, mustard, garlic, Worcestershire and hot sauce in small bowl

2. Melt butter with oil in heavy skillet over medium-high heat

3. Season chicken with salt and pepper

4. Add chicken to skillet with thyme - cook until golden brown (about 10 minutes), turning occasionally

5. Pour mustard mixture over chicken. Cover, reduce heat to low and simmer until chicken is cooked through (about 20 minutes)

6. Transfer chicken to platter and cover with aluminum foil to keep warm

7. Boil mustard mixture in skillet until reduced to sauce consistency, stirring occasionally (about 7 minutes)

8. Pour sauce over chicken

9. Sprinkle with parsley

INGREDIENTS

1 lb sausage

1 cup grated Cheddar cheese

1.5 cups milk

6 slices of bread, cubed

1 tsp dry mustard

6 eggs, beaten

DIRECTIONS

1.  Cube bread and place in bottom of greased casserole dish

2. Fry sausage and chop into fine pieces

3. Beat eggs, and add cheese, milk and dry mustard

4. Sprinkle sausage over bread, then add egg mixture

5. Cover tightly and chill overnight

6. Put in cold oven and set temperature to 350 degrees for 45 minutes

This is a classic dish in Phil’s family, and really tasty! Great for when you have guests in town. Make it the night before, then just pop it in the oven in the morning.

INGREDIENTS

• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

We haven’t done a recipe submission in awhile, so here goes.

In honor of the impending arrival of summer, please post a recipe for your favorite cookout side dish. Make sure to add it to the appropriate category before you post. TIA! GFY!

I can’t guarantee that she “created” this recipe, but that’s how it’s always referred to, and her house is the only place I ever had it. My mom makes it now, and I made it for the first time this past week. Yum.

1 box yellow cake mix
1 box lemon instant pudding
4 eggs
1/2 vegetable oil
1 cup water

Mix all ingredients together (you don’t have to use a mixer, but I do to avoid lumps). Bake in greased 9×13 pan at 350 for 40 minutes. Remove from oven and poke a bunch of holes into it with a fork. Drizzle topping over cake while it is still warm.

Topping:
2 cups powdered sugar
1/3 cup lemon juice
3 T water
2 T butter

Melt butter in saucepan. Add remaining ingredients and stir until smooth. Drizzle over cake.

Noodle Kugle (Sweet)

13 oz of noodles, medium (usually egg are used)
1/2 cup sugar
4 eggs, beaten
1/2 cup butter, melted
1/2 cup orange juice
1/2 tsp salt
1/2 cup golden raisins
1/2 cup dark raisins
1 small can apple pie filling
1/2 cup corn flakes, crushed
3 Tbsp sugar
1/2 tsp cinnamon
Juice of 1/2 lemon

Cook noodles. Drain and rinse.

In a large bowl, cream eggs and sugar. Add melted butter, orange juice, salt, cooked noodles, raisins and pie filling. Mix well.

Pour into greased 9X13 dish.

Combine corn flakes with cinnamon and sugar sprinkle on top. Drizzle with lemon.

Bake at 350 for 1 hour.

Potato Latkes

1 lb potatoes, grated
4 Tbsp Matzo meal
1 large egg, beaten
1/2 tsp baking powder
1 tsp salt and pepper
1/2 cup oil

Drain potatoes, add matzo meal and salt to taste. Add egg.

In heavy skillet, place oil about 1/4 inch deep and heat to frying temperature.

Drop by tablespoonful and cook on medium high heat until golden, turning once.

Drain on paper towels.

Serves 4. (She also has the recipe increased to serve 2400! You can’t tell at all that she used to cook for Temple!)

My SIL made this cake on Saturday and it was DELICIOUS.  It is from www.McCormick.com

Prep Time: 20 minutes
Cook Time: 40 minutes
Makes 16 servings.

Ingredients:
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners’ sugar

Directions:
1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt; set aside.
2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

4. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Fill and frost cooled cake with frosting.

Test Kitchen Tip: Substitute a greased and floured 12-cup Bundt pan. Bake about 50 minutes. Or, substitute a greased and floured 13×9-inch baking pan; bake about 40 minutes.