Pumpkin-Chocolate-Chip Squares

via Martha Stewart

Makes 24

2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

If you can't find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Notes: I would use 1/2 cup chocolate chips.  They were very moist and think you could get away with less butter.

Parmesan and Thyme Crackers

via Barefoot Contessa Back to Basics

1/4 pound (1 stick) unsalted butter, at room temperature
4 ounces grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 1/4 cups all purpose flour

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry add, 1 teaspoon water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap the plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8 inch rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

Baked sweet potato "fries"

via Barefoot Contessa, Back to Basics 


2 medium sweet potatoes, peeled
2 tablespoons olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper


Preheat the oven to 450 degrees.


Halve the sweet potatoes lenghtwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot. 


Note: These are not crunchy like fries. 

Parmesan-roasted broccoli

via Barefoot Contessa, Back to Basics


4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil 
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves  (about 12 leaves)


Preheat the oven to 425 degrees


Cut the broccoli into small florets. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.


Remove the broccoli from the oven and immediately toss with the lemon zest, lemon juice, pine nuts, Parmesan and basil. Serve hot. 

Simple Garlic and Basil Pesto

• via allrecipes.com
• 
  
• 3 cups chopped fresh basil
• 1 cup extra virgin olive oil
• 1/2 cup pine nuts
• 1/8 cup Brazil nuts
• 2/3 cup grated Parmesan cheese
• 2 tablespoons minced garlic
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

Moroccan White-Bean Sliders

via Redbook


1/2  red bell pepper, quartered
3  scallions, quartered
1/2 cup(s) cilantro leaves
1 clove(s) garlic, smashed
1 teaspoon(s) ground coriander
1 teaspoon(s) cumin
1/2 teaspoon(s) harissa
1/2 teaspoon(s) kosher salt
1 can(s) (15.5-ounce) white beans (cannellini), drained and rinsed
3/4 cup(s) panko breadcrumbs
1 large egg
3 tablespoon(s) olive oil
8 small (4-inch) pita breads
1/2 cup(s) light mayonnaise, mixed with 1 tablespoon harissa
Lettuce leaves and tomato slices

In a food processor, pulse red bell pepper, scallions, cilantro, garlic, coriander, cumin, harissa, and salt until vegetables are very finely chopped. Add beans; pulse until beans are coarsely mashed.

Transfer mixture to a bowl; add breadcrumbs and egg. Mix with your hands until well combined. Shape into 8 (1/4-cup) burgers. Place on a waxed-paper-lined plate and refrigerate 30 minutes.

Heat oil in a large skillet over medium heat. Add sliders and cook 3 to 4 minutes per side, or until golden brown. Drain on a paper towel.

Cut 1 inch off the tops of pitas. Spread insides with harissa mayonnaise, then line each with a lettuce leaf, a tomato slice, and a slider.

Strawberry Country Cake

via Ina Garten

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced
Directions
Preheat the oven to 350 degrees F.


Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.


Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.


Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.


To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

Spanish Rice

via Martha Stewart

2 teaspoons vegetable oil
1/2 medium white onion, chopped (1 cup)
1 garlic clove, minced
1 medium carrot, diced (1/4 cup)
1 cup long-grain rice
1 3/4 cups homemade or store-bought low-sodium chicken stock or water
1 tablespoon tomato paste
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Heat oil in a heavy 4-quart pot over medium-high heat. Add onion, and cook until just starting to turn translucent, about 3 minutes. Add garlic and carrot, and cook until fragrant, about 2 minutes. Stir in rice to coat. Add chicken stock or water, tomato paste, salt, and pepper. Bring to a boil, stir once, and reduce heat to medium-low. Cover, and let simmer until water is absorbed, about 17 minutes. Remove from heat, and let sit, covered, for 5 minutes. Fluff rice with a fork, and serve warm.

Crispy Tacos Picadillo

via Martha Stewart


2 teaspoons vegetable oil
1/2 large white onion, finely chopped (1 1/2 cups)
1 pound ground chuck (80 percent lean)
1 tablespoon minced garlic (1 to 2 cloves)
2 medium tomatoes, coarsely chopped (2 3/4 cups)
1 1/2 teaspoons paprika
1 teaspoon ancho chili powder or pasilla chili powder (earthy.com)
1 teaspoon dried oregano
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
3/4 teaspoon ground cumin
1 1/2 cups water
2 teaspoons white vinegar
FOR THE TACOS
Vegetable oil, for frying
20 corn tortillas
Shredded iceberg lettuce, for serving
Chopped white onion, for serving
Shredded mild cheddar cheese, preferably longhorn, for serving



Make the picadillo: Heat oil in a large skillet over medium-high heat. Add onion, and cook until just starting to turn translucent, 3 to 5 minutes. Add beef, and cook, breaking up pieces with the back of a wooden spoon, until beef has browned, about 4 minutes. Spoon out excess fat so that 1 tablespoon remains. Stir in garlic, tomatoes, paprika, chili powder, oregano, salt, pepper, and cumin. Add water, and bring to a boil. Reduce heat to medium, and simmer until thick and very little liquid remains, about 18 minutes. Stir in vinegar.


Make the tacos: Heat 1 inch oil in a heavy-bottomed, high-sided skillet until a deep-fry thermometer registers 325 degrees. Fry tortillas, one at a time, by folding in half and laying one half flat in oil while holding other half with tongs, and repeating with the other half to form a half moon shell, until golden and crisp, 1 to 2 minutes per half. Meanwhile, let finished taco shells rest on a wire rack set over a rimmed baking sheet.


Spoon picadillo into each taco shell, and garnish with lettuce, onion, shredded cheese, and salsa picante.

Roasted Sweet Potato Salad With Black Beans and Chili Dressing

via New York Times


4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks

1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro.



1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Spaghetti with Artichoke Hearts and Tomatoes

• via Pioneer Woman

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 3 cloves Garlic, Minced
• ½ whole Medium Onion, Finely Diced
• 1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
• 1 can Diced Tomatoes With Juice (14.5 Oz.)
• 1 cup Heavy Cream
• ½ cups Chicken Broth (More As Needed)
• ½ teaspoons Nutmeg
• Salt And Pepper (to Taste)
• 1 pound Thin Spaghetti
• 1 cup Parmesan Cheese, Freshly Grated
• 2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Butternut Squash Chowder

Williams-Sonoma

4 bacon slices, cut into ½ inch pieces

1 yellow onion, diced

2 celery stalks, diced

1 bay leaf

1 tsp. chopped fresh sage

4 tsp. salt, more to taste

1 tsp. freshly ground pepper

1 garlic clove, chopped

2 russet potatoes, peeled, and cut into ½ inch cubes

¼ cup white whine

3 cups low-sodium chicken broth

32 oz. butternut squash puree

½ heavy cream

1 Tbs. chopped fresh flat leaf parsley

In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

Pour all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, sage the 4 tsp. salt and the 1 tsp. pepper and cook just until the vegetables are soft, 5 to 6 minutes. Add the garlic and cook for 1 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes.

Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.

Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream. Adjust the seasonings with salt and pepper. Remove the bay leaf and discard.

Garnish with flat leaf parsley. Serve immediately. Serves 6 to 8.

Potato Salad with Dill, White Wine, and Green Apple

via Martha Stewart


1 1/2 pounds fingerling or other small boiling potatoes, such as Yukon Gold
Coarse salt
2 shallots, finely chopped (about 1/3 cup)
1/4 cup dry white wine
1 tablespoon white wine vinegar
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh dill
2 tablespoons canola oil
Freshly ground pepper
1/2 tart green apple, such as Granny Smith, cut into 1/4-inch cubes


Put potatoes into a medium saucepan, and cover with cold water by about 1 inch. Add 2 teaspoons salt. Bring to a boil. Reduce to a simmer. Cook until tender when pierced with a fork, 15 to 20 minutes. Drain, and set aside until just cool enough to handle; peel if desired. Cut into 1/2-inch-thick pieces.


Meanwhile, stir together shallots, wine, vinegar, and 1 teaspoon salt in a large bowl. Add warm potatoes; toss to coat potatoes. Add parsley, dill, and oil; toss gently to coat potatoes. Season with salt and pepper. Stir in apple. Serve immediately, or refrigerate up to 4 hours; bring to room temperature before serving. 

Sweet Potato Soup

via Camille Larsen

1 tbsp. olive oil

1 red onion, diced

2 shallots, sliced

1 red bell pepper sliced

3 celery stalks, diced

6 garlic cloves, minced

8 cups chicken broth

4 cups chicken (I usually will dice or shred chicken)

2 sweet potatoes, peeled, chopped in ½ inch thick

1 14.5 chopped tomatoes

½ tsp. red pepper flakes

1 tsp. marjoram

3 bay leaves

2 tsp. salt

1 tsp. black pepper

½ tsp. thyme

Bag of chopped spinach

1. Heat oil on medium low heat, add onions and shallots. Cook and stir 15 minutes
2. Add bell pepper and celery. Cook 5 minutes
3. Add garlic 2 minutes
4. Add broth, potatoes, tomatoes, red pepper flakes, marjoram, bay leaves, salt and pepper. Bring to a low boil. Reduce heat and simmer uncovered for 45 minutes to an hour until potatoes are tender.
5. Discard bay leaves
6. Add chopped spinach and cooked chicken at the end.
7. Parmesan cheese can be used as a garnish

Served 6-8 

Crepes

1 ¼ cup milk

1 cup flour

2 eggs

1 tbsp. butter or oil

1 tsbp sugar

1 tsp. salt

Mix in blender

Chocolate Chip Sour Cream Cake

via Smitten Kitchen 



1 stick butter, at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
12 ounces chocolate chips
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 350°F.
In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.
In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.
Bake for 40 to 50 minutes, or until a tester comes out clean.

All- American Hot Fudge Sauce

1/2 cup butter
4 ounces semi-sweet chocolate
1/2 cup cocoa
1/2 cup sugar
1 cup light cream
1 teaspoon vanilla

1. In a heavy sauce pan melt the butter and chocolate together.
2. Mix the cocoa with the 1/4 cup sugar and stir in. Add the cream, the the remaining 1/4 cup sugar. Bring mixture to a boil, stirring constantly to prevent scorching.
3. Remove from heat immediately and add vanilla. Cool, then refrigerate.

* Heat before serving by placing container in pan of hot water until sauce reaches pouring consistency.

Leite’s Consummate Chocolate Chip Cookies

Adapted from David Leite via Smitten Kitchen

Yield: 1 1/2 dozen 5-inch cookies.

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds chocolate chip, preferably Guittard or Ghiradelli

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and try to incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. [Dough may be used in batches, and can be refrigerated for up to 72 hours.]

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. 

Lemon Cake

Barefoot Contessa

1/2 pound (2 sticks) unsalted butter, at room temperature

2 1/2 cups granulated sugar, divided

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup freshly squeezed lemon juice, divided

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

For the glaze:

2 cups confectioners' sugar, sifted

3 1/2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Raspberry Crumb Breakfast Bars

Smitten Kitchen

For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

Reserve 1 1/2 cup of the mixture and set aside. (Note: The book suggests you reserve one cup only. My gut told me that was too little, and I upped it. I wanted to make sure the top of the raspberries were mostly covered, at least for packing purposes, and was glad I had changed it.) Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the  pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be store in the refrigerator in an airtight container for up to two days.

Hershey’s “Perfectly Chocolate” Chocolate Cake

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely and then frost.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. 

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. 

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
”Perfectly Chocolate” Chocolate Frosting

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Old Fashion Ginger Snap

 Nancy Wokas-Chef, Cooking with Class

¾ cup butter flavor shortening

1 cup sugar

1 egg

4 tbsp dark molasses

1 tsp cinnamon

1 tsp cloves

1 tsp ginger

2 tsp baking soda

2 cup flour

1/3 cup white sugar for dipping dough balls into

Preheat Oven to 350

Mix shortening, sugar, egg and molasses together until light and fluffy

Sift together cinnamon, cloves, ginger, baking soda, and flour. Add dry ingredients to butter mixture and mix until well combined and dough forms.

From dough into walnut size balls. Roll balls into the white sugar.

Bake at 350 degrees, approximately 18 minutes.

Almond Poppy Seed Muffins

via Cooks.com

1/2 c. butter
3/4 c. sugar
2 eggs, separated
1 tsp. grated lemon rind
1 1/2 tsp. almond extract
1 1/3 c. flour
1 1/8 tsp. baking powder
1/2 tsp. soda
1/4 tsp. salt
1/2 c. buttermilk
2 1/2 tbsp. poppy seeds

Cream butter; add sugar and beat. Add egg yolks, one at a time, beating well after each. Beat in rind and almond extract. Mix dry ingredients in separate bowl. Add to creamed mixture alternately with buttermilk, mixing until just combined. Fold in poppy seeds. Beat egg whites until peaks are stiff. Gently fold into batter.

Spoon into greased and floured muffin tins or use paper baking liners, filling 2/3 full. Bake at 350 degrees for 15-18 minutes. Remove from pan and let cool on rack.

Zucchini Bread

3 eggs

1 cup oil

1 cup sugar

1 cup brown sugar

3 cup flour

½ tsp salt

1 tsp. Baking Soda

1 tsp Baking powder

¾ tsp cloves

1 tsp. cinnamon

1 tsp nutmeg

2 cups grated zucchini

1 tsp vanilla

Beat eggs, and then add sugar, and oil. Mix dry ingredients together, mix liquid ingredients with dry mixture.

325 degrees

Bake 1 hour

Yield: 2 loaves

Snowbird Soda Bread

via Patsy Johnson 

1 tsp. salt

4 2/3 cup flour

1 tbsp. baking powder

½ cup sugar

1 tsp. baking soda

2 eggs

4 ½ tbsp. butter

2 cups buttermilk

Butter and flour 2 pie tins or bread pans. 

Mix dry ingredients together. Cut in butter. Add eggs, beaten with buttermilk. Stir until well mixed (work fast). Divide into 2 balls.  Add flour is dough is too sticky to handle. Pat into pans. Make and X on top ( just decorative, not function).

Bake 350 degrees for 25-30 minutes.

Makes 2 loaves. They can be frozen and reheated.

Honey Lime Chicken Enchiladas

via Mikell 

1/3 cup honey
1/4 cup lime juice (2 large limes)
2 tsp to 1 T chili powder

1-2 tsp. cumin
2 large cloves of garlic, finely minced or 1/2 t. garlic powder
1 1b. boneless skinless chicken breasts cooked and shredded (I used a rotissere chicken)
12 corn tortillas
2 cups mexican cheese blend, shredded
1 14 ox. can of green enchilada sauce
1/2 to 3/4 cup heavy cream
nonstick cooking spray 1 T. of chopped cilantro, to garnish.

Preheat ovent o 350 degrees. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare tortillas, 30 minutes or upt o 1 hour, in fridge.
Heat a large griddle till a drop of water skitters across. Spray the surface with non stick cooking spray Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove tortillas from griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9X13 inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful of the chicken mixture in the center of each tortilla. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with 2 columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Note: To make it healthier, don’t use the heavy cream. They still taste great.

Also, I use flour tortillas.