Starbuck's Iced Lemon Pound Cake

1 box yellow cake mix

3.4 ounce instant or cook and serve Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice

Icing
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

1. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.
2. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.

Makes about 24 slices
Note: You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly.

Sugar Gems

Cream together:

1 cup powdered sugar

1 cup sugar

1 cup oil

1 cup butter, softened

2 eggs

1 tsp vanilla

Add:

5 cups flour

1 tsp cream of tarter

1 tsp salt

1 tsp baking soda

Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting.

Sugar Gem Frosting

2-2 ½ cups powdered sugar

½ cup oil

2 tsp flavoring (almond, vanilla, coconut, etc.) Almond is especially yummy!

3-4 Tbsp milk

Coloring if wanted

Mix well and add a little more milk or powdered sugar to get the right consistency.

Grandma Crosbie's Macaroni Salad

16 oz pkg medium shell macaroni, cooked, drained and rinsed
2 cups salad dressing
1/2 tsp mustard
2 Tbs sugar
1 tsp Salt (check -- may need more or less)
Cream to thin
1/2 cup chopped red onion
4-6 small stalks celery, diced
8 hard cooked eggs, chopped
Shrimp

 Mix salad dressing, mustard, sugar, and salt. Mix with enough cream to thin to a thick batter consistency. Add celery and onion. Mix with macaroni and refrigerate overnight. May need more dressing if too dry. Add eggs and shrimp just before serving.

Submitted by Karren Mitchell

Buttered Rosemary Rolls

8 frozen unbaked, unrisen dinner rolls
Coarsely chopped fresh rosemary, to taste
Coarse sea salt, to taste
Butter

Arrange frozen dough in a sprayed 9-inch round pan. Cover and let rise until doubled in size (2 to 3 hrs). Brush with melted butter then sprinkle the rolls with the chopped rosemary. Finally, sprinkle with the sea salt.

Bake at 350 degrees for 15 to 20 minutes.

Very easy and very yummy!

CPK BBQ Chicken Salad

Ingredients

FRIED TORTILLA STRIPS
Vegetable oil, for deep-frying
12 corn tortillas, cut in 1/4-inch strips
(or buy strips from Cafe Rio like I did)

GARDEN HERB RANCH DRESSING
1/2 teaspoon dry mustard
1/4 teaspoon cold water
3/4 cup mayonnaise
1 cup buttermilk
1/2 cup sour cream
1/2 tablespoon apple cider vinegar
1/2 tablespoon thinly-sliced scallion including tops
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/4 teaspoon minced dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon minced fresh basil

GRILLED GARLIC BBQ CHICKEN
1/2 tablespoon olive oil
1/2 tablespoon minced garlic
2 teaspoons salt
2 teaspoons soy sauce
4 boneless skinless chicken breasts (5 oz ea)
1/4 cup good-quality sweet-&-spicy barbecue sauce

SALAD
1/2 head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8" strips)
1/2 head romaine lettuce leaves (separated, trimmed, rinsed, dried, and cut into thin strips)
12 large fresh basil leaves, cut into 1/8 inch strips
1 lb jicama, cut 1/4-inch by 1/4-inch by 3/4-inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans, drained and rinsed
1 cup canned sweet white corn kernals, drained and rinsed
3 tablespoons chopped fresh cilantro
2 lbs fresh ripe tomatoes, cut into 1/2-inch dices
1/2 cup good-quality sweet-&-spicy barbecue sauce

DIRECTIONS
1. To make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 275 degrees. Working in batches to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered. (Buy them at Cafe Rio -- sooooo much easier!!)

2. To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate. (Awesome, yummy dressing -- makes enough to use on other salads).

3. To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinade at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.

4. To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with additional sliced scallion.

Monkey Bread

4 cans (10 each) plain Pillsbury biscuits
1 cup sugar
4 tsp. cinnamon
1 cup chopped pecans
1 1/2 sticks of margarine (or margarine)
1 1/2 cup brown sugar

Preheat oven to 350 degrees. Spray bundt pan with nonstick cooking spray. Sprinkle thin layer of pecans on bottom of pan. Combine cinnamon and sugar in a bowl. Cut biscuits into quarters then coat each with cinnamon-sugar mixture. Layer 1/2 of biscuit quarters in bundt pan. Place a layer of pecans over biscuits. Melt margarine or butter in a bowl with brown sugar and stir well. Pour half of butter/brown sugar mixture over first layer of biscuits. Layer the second 1/2 of biscuit quarters over this. Layer remaining pecans over the top and pour remaining butter/brown sugar mixture over this layer. Bake for 35 minutes. Cool about 10-15 minutes in pan. Invert onto platter and serve warm.

Chocolate-Filled Red Velvet Cupcakes

1cup milk chocolate pieces
1/4 cup whipping cream
1/4 cup plus 1 Tbsp. butter
1 egg
1 cup all purpose flour
2 tsp. unsweetened cocoa powder
1/4 tsp. salt
3/4 cup sugar
2 tsp. vanilla
1/2 cup buttermilk
1/2 tsp. baking soda
1/2 tsp. vinegar

Raspberry preserves (optional)

1. For filling, in small saucepan combine chocolate pieces, cream, and 1 Tbsp. butter. Stir over low heat until chocolate is melted. Transfer to small bowl; cool for 15 minutes, stirring occasionally. Cover and freeze about 1 hour, until fudgelike consistency. Divide filling into 12 portions. Working quickly with hands, roll each portion in a ball. Place in freezer.

Meanwhile, let 1/4 cup butter and egg stand at room temperature 30 minutes. Preheat oven to 375 degrees F. Line 12 (2 1/2-inch) muffin cups with paper bake cups. In a small bowl stir together flour, cocoa powder, and 1/4 tsp. salt; set aside.

3. In medium mixing bowl beat the 1/4 cup softened butter with mixer on medium to high for 30 seconds. Gradually add sugar; beat on medium until combined. Beat on medium 2 minutes more, scraping side of bowl occasionally. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low after each addition just until combined. In small bowl combine baking soda and vanilla; stir into batter.

4. Divide half the batter among prepared cups. Place a ball of filling on batter in center of each cup. Spoon remaining batter into cups.

5. Bake 15 to 18 minutes or until tops spring back when lightly touched. Remove from oven. Cool 10 minutes. Serve warm topped with raspberry preserves.

**My alternative method:

Bake cupcakes without filling. Prepare filling, cool, but don't freeze or roll into balls. When cupcakes are cool, put filling in a pastry bag with large tip; insert filling into center of cupcake. Frost with cream cheese frosting.

3 - 2 - 1 Cake

1pkg cake mix (any flavor -- your favorite)
1pkg angel food cake mix

Pour above ingredients into a large zip- lock bag. Seal bag and mush bag to mix mixes together.

In a microwavable dish (custard cup or similar), mix:

3 tablespoons cake mix
2 tablespoons water

Bake in microwave on high for 1 minute. (Bake only 1 cake at a time)

Serve warm with favorite topping.

Shamrock Pistachio Cupcakes

1 3/4 cups flour
1(4 oz) pkg instant pistachio pudding
3/4 cup mini-chocolate chips
2/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt

In small bowl combine:

2 beaten eggs
1 1/4 cup milk
1 tsp vanilla
1/2 cup vegetable oil

Stir into flour mixture, just to blend.

Fill muffin cups 2/3 full. Bake 18-20 minutes. Makes 18 cupcakes.

Frosting

1/2 cup butter, room temperature
1(8 oz pkg) Philadelphia Cream Cheese
2 - 3 cups powdered sugar
1 tsp vanilla

Combine above ingredients. Tint green if desired. Sprinkle with green colored sugar, etc.

Crockpot Salsa Chicken

3-4 Tbs Lime juice
Skinless boneless chicken breast (however much you want)
1 Tbs Chili powder
Salsa (about 1 C)

Place chicken on bottom of crockpot.  Squeeze lemon juice over chicken.  Sprinkle chili powder over chicken.  Pour in as much salsa as desired.  Set crockpot on High for 4 hours or Low for 8 hrs depending on when you want to eat.  (Chicken will cook thoroughly and not burn, even with the small amount of 'liquid' in the crockpot)
     *This chicken is best added to other recipes (tacos, taquitos, soup, etc)

Corn and Cheddar Chowder

3 tablespoons butter

1 onion, chopped

1 large potato, peeled and diced

1 bay leaf

1/2 teaspoon cumin

1/4 teaspoon dried sage

3 tablespoons all-purpose flour

2 cups chicken stock

1 1/2 cups milk

1 1/2 cups frozen corn kernels

2 tablespoons chopped parsley

2 tablespoons chopped fresh chives

1/4 cup dry white wine  (I omitted this and it was fine)

2 cups shredded Cheddar cheese

salt and pepper to taste

In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.               
Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.               

*You can omit the cheese if you want plain corn chowder, it is plenty thick before adding the cheese.

Fast Muffins

Basic Recipe
1-3/4 C flour
1/3 C sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 C milk
1/4 C cooking oil

1.  Grease twelve 2-1/2 inch muffin cups or line with paper bake cups; set aside.  In a medium mixing bowl combine flour, sugar, baking powder, and salt.  make a well in the center of dry mixtrue; set aside.
2.  In another mixing bowl combine egg, milk, and oil.  Add egg mixture all at once to the dry mixture.  Stir just till moistened (batter should be lumpy).
3.  Spoon batter into prepared muffin cups, filling each 2/3 full.  Bake at 400 for 20 minutes or till golden.  Cool in muffin cups on a wire rack for 5 minutes.  Remove from muffin cups;  serve warm.  Makes 10-12 muffins.

For more exciting muffins...
Banana: use basic recipe, reduce milk to 1/2 C, addd 3/4 C mashed banana and 1/2 C chopped nuts. (Do not use paper baking cups)
Blueberry: add 3/4 C fresh or frozen blueberries and optional 1 tsp finely shredded lemon peel
Cheese: add 1/2 C shredded cheddar or Monderey Jack cheese.
Cranberry:  add 1 C chopped cranberries and 2 Tbs additional sugar
Oatmeal:  reduce flour to 1-1/3 C and add 3/4 C rolled oats.
Poppy Seed:  increase sugar to 1/2 C and add 1 Tbs poppy seed.

Texan Ranch Chicken Casserole

1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 Tbls canola oil
1 garlic clove, minced
3 C cubed chooked chiken breast (Mom used leftover chicken from another dish)
1 can (10-3/4 oz) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10-3/4 oz) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 oz) diced tomatoes and green chilies, undrained
1 Tbls chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 C (8oz) shredded reduced-fat cheddar cheese, divided
In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender.  Add garlic; cook 1 minute longer.  Stir in the chicken, soups, tomatoes, and chili powder.

Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of chicken mixture and 1 C cheese.  Repeat the layers.  Bake, uncovered, at 450 for 30-35 minutes or until bubbly.
Yield: 8 servings  (1 C = 329 calories)

Barbecue Jack Chicken

Taste of Home, Simple and Delicious Cookbook

4 boneless skinless chicken breast halves (6 oz each)
4 slices pepper Jack cheese
1 C barbecue sauce

Carefully cut a pocket in each chicken breast half.  Fill with cheese; secure with metal or soaked wooden skewers.  Grill chicken, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with barbecue sauce.  Remove skewers before serving. (4 servings, total prep/cooking time: 25min.)

Whole Wheat Chocolate Chip Cookies (Betty Crocker Recipe)

My new go-to CCC recipe. I like these chocolate chip cookies even better than the regular ones.

3/4 c. sugar
3/4 c. packed brown sugar
1 c. butter or margarine, softened
1 tsp. vanilla
1 egg
2 c. whole wheat flour (I use the white wheat)
1 tsp. baking soda
1/2 tsp. salt
12 oz. bag of semisweet chocolate chips

Heat oven to 375 degrees.

Mix sugars, butter, vanilla and eggs in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8-10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Barbequed Steelhead Trout

Even my kids gobbled this up!

2 lbs. steelhead trout fillets
1/4 c. butter, melted
2 TBSP lemon juice
1/4 tsp. paprika
1/8 tsp. cayenne pepper
1/4 c. barbeque sauce

OVEN METHOD:
Preheat oven to 400 degrees. Rinse the trout fillets and arrange in a casserole dish. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets. Bake for 15 minutes or until the fish flakes easily with fork, then brush the fillets with barbeque sauce. Bake another 3-5 minutes.

GRILL METHOD:
Preheat an outdoor grill for medium heat and lightly oil the grate. Arrange trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets. Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes. Brush the fillets with the barbeque sauce; cook another 2 minutes.

Kelsey's Belgian Waffles

1 c. buttermilk
2 egg yolks
1 tsp. vanilla extract
1/4 c. butter, melted and cooled
1 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
2 egg whites

Preheat waffle iron.

In a large mixing bowl, whisk together the buttermilk, egg yolks, vanilla, and butter until thoroughly combined. In a separate mixing bowl, combine the flour, baking soda, baking powder, sugar, salt and cinnamon. Stir into the buttermilk mixture.

In another mixing bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.

Spoon waffle batter onto the hot waffle iron, and cook until golden brown. Serve with fresh whipped cream and fresh fruit.

Lion House Pie Dough

Richelle Lindstrom, Centennial, CO

1 cube butter
2/3 C shortening
1 Tbsp sugar
1/2 tsp baking powder
1 tsp salt
1 Tbsp nonfat dry milk
3 C flour
1/2 C cold water

Mix and cream the fats.  Add sugar, baking powder, salt and dry milk.  Add 1/2 the flour.  Add water and remaining flour.  Fork dough thoroughly.  Bake at 375 for 12-15 minutes.  (Makes a top and bottom pie crust)  [When using this dough for the Pot Pie recipe bake the base pastry for 10 minutes at 375 before adding filling.  Fit top pastry and cook as directed for pot pie.]

Turkey/Chicken Pot Pie

Richelle Lindstrom,  Centennial, CO
Roux:
1-2 T butter
1 1/2 - 2 C milk
1 1/2 T flour
Spices to taste

Melt butter in pan over medium heat, add flour to make a paste.  Slowly whisk in milk.  Stir sauce until thickened (may need to increase heat).  Add whatever spices you'd like.  The original recipe doesn't call for any, but it at least needs some salt and pepper.  We added oregano, basil, parsley and garlic powder and it was much more flavorful. [Sauce should be the consistency of a heavy cream, not quite as thick as a gravy.] 
Cook your choice of vegetables (cooked and cubed potatoes, corn, carrots, peas, etc) and meat (Richelle uses canned chicken, we used leftover turkey breast) separately.  [We used approx. 1/2 can peas, 1/2 can corn, 1 1/2 C turkey, 1 1/2 C potato cubes and our pot pies were FULL.]
Add cooked veggies and meat to the roux, pour into pastry.  Place pastry on top, fork edges and middle.  Cook for 25-30 minutes or until golden brown at 350.  Cool 10 minutes to let inside firm up.