Lemon Crinkle Cookies

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

I baked these on my stone for 10 minutes and they turned out perfect. Soft and chewy.

I added the 1/2 cup powdered sugar to the cookie dough, by accident, turned out great.

LDS living cookie contest winner

Penne and Sun-Dried Tomato Cream Sauce

• 2 cups (8 oz.) dry penne pasta
• 8 sun-dried tomatoes, chopped (about 1/3 cup)
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
• 1 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.

ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Bagels

Mark Bittman's Bagels

3.5 cups bread or all-purpose flour (i always use bread flour)

2 tsp. salt

1 tsp. instant yeast

2 T. malt syrup, maple syrup, molasses or sugar

water

1. Put the flour in a food processor. Add the salt, yeast and sweetener and process for 5 seconds. With the machine running, pour, don't drizzle 1 1/4 cups water down the feed tube. Process for about 30 seconds until the dough comes together. The dough should be well defined and slightly sticky. Turn the dough on a tabletop and knead for a few seconds on a lightly floured surface, adding a little flour at a time.

2. Dump the dough into a large bowl. Cover loosely and let rise for 2 hours at room temperature, or until about doubled in size.

3. Deflate the ball and let it rest for about 10 minutes on a floured surface, loosely covered. Cut or shape the dough into 8-12 pieces (for one batch) Keep the balls lightly dusted with flour or covered while you work on them so they don't dry out. Let them rise, covered for 1/2 hour.

4. Bring a large pot of water to boil - preheat the oven with a pizza stone or baking sheet to 400 degrees. Drop the bagels, into the boiling water. Boil one minute per side. Put on a rack to drain.

5. Lightly grease your baking sheet, or use parchment paper or cornmeal for a pizza stone and put the boiled bagels on your stone or sheet. Spray (or dump some water on the bottom of your oven) and bake your bagels for 30 minutes. After five minutes, spray or add some more water.

http://www.amazon.com/Barley-Malt-Syrup-fl-oz/dp/B0007PQC3M/ref=sr_1_1?ie=UTF8&qid=1311271887&sr=8-1

This is a link for where to buy Malt Syrup

Adrianne Campbell

Sticky Sweet Ribs

• 2 racks pork back ribs, about 4 pounds
• 1 1/2 cups barbeque sauce, plain
• 1/4 cup pancake syrup
• 1/4 cup brown sugar
• 4 tablespoons white vinegar

1. Mix sauce, syrup and brown sugar, set aside
2. Preheat oven to 400 degrees
3. Place ribs in their racks (I just mean do not cut them) onto a large cookie sheet
   
4. Pour vinegar into dish with ribs and cover tightly with aluminum foil
5. Bake about 75 minutes or until very tender
6. Remove from oven and carefully lift off tin foil - watch out for steam
7. The ribs are now fully cooked and just need to be 'sauced' finished' and you have 2 options:
8. 1. Heat bbq to medium and place ribs meat side down without sauce - but you can baste the back with the sauce
9. Cook until they start to develop grill marks, and turn over - now baste the top
10. You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do
11. 2. Heat broiler to high and place ribs on a baking sheet about 4 inches from the heat source
12. Brush top of the ribs well with the sauce and cook until they start getting a bit brown - then flip to the back, sauce and cook some more
13. Flip back to the top (sauce again) and cook until they get that beautiful rib look
14. Then, no matter how you cooked them, give 'em one extra baste them after they've been removed and just before you serve them.

Video link to the recipe tutorial

Adrianne Campbell

Dad's Spareribs

These barbecued ribs can be cooked on the grill or in the oven

6 pounds spareribs

1 medium onion quartered, studded with 6 whole cloves

1 teaspoon dried rosemary

1 teaspoon dried leaf thyme

½ teaspoon dried marjoram

½ teaspoon dried oregano

1 cup dry red wine (red wine vinegar can be substituted)

1/3 cup ketchup (chili sauce is an excellent substitution)

1 tablespoon soy sauce

¼ teaspoon ground ginger

2 tablespoons honey

2 cloves garlic finely minced (I always use garlic powder instead)

1/3 cup of your favorite barbecue sauce

Directions for pork ribs

Cut ribs between rib bones. Place in a large pot; cover with water. Add clove studded onion and herbs to ribs in pot; bring to a boil. Reduce heat; simmer for 45 minutes, or until ribs are tender. Remove ribs and place in a shallow roasting pan. In a small bowl, combine red wine, ketchup, soy sauce, ginger, honey, garlic and barbecue sauce; stir well. Pour sauce over meat, cover and refrigerate for 2 hours (better if marinate over night). Grill ribs or bake at 350 degrees for 30 minutes. Baste pork ribs with marinade frequently during cooking. Barbecued ribs recipe serves 6.

I have found that short ribs are much easier to work with than a full rack of pork ribs. Most packages of pork short ribs are about 2 ½ pounds each, so I usually cook 2 sides of ribs at once. If you want extra thick sauce, add ketchup or barbecue sauce to the recipe. All the herbs and slow cooking get all of the fat out of the ribs, add tremendous flavor and make the ribs much more tender.

Dennis Lancaster

Venola's Cranberry Salad

Grind 1 pound fresh cranberries (I put them in the food processor)

Add 1 C. sugar and

1/2 pound mini marshmellows

Refrigerate these first 3 ingredients overnight

Before serving, add:

1 small can crushed pineapple (I drain off the juice)

2 apples diced

1 C. Walnuts

Fold in 1 C. whipped cream (I whip the cream and add a little vanilla and powdered sugar)

Sweet Grandma Venola

Coconut oatmeal cookies

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

2 cups flour

2 cups oatmeal

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 ½ cups coconut

350 degrees. My cookies took 11 minutes on the stone.

Jacklyn Edwards

Chocolate Chip Cookies

1 cup granulated sugar
2/3 cup butter, softened
2 eggs
3 cups flour
1 tsp. salt
1 12 oz package Chocolate Chips
1 cup packed brown sugar
2/3 cup Cristco
2 tsp. vanilla
1 tsp. baking soda

Heat oven to 375 degrees. Mix sugars, butter, Crisco, egg and vanilla. Stir in remaining ingredients. Drop by rounded tablespoons about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8-10 minutes.

BJ and Rachel Cox

Tastes Like Lasagna Soup

Ingredients

• 1 pound ground chuck
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon thyme
• 1 tablespoon firmly packed brown sugar
• 1 (32-ounce) box chicken broth
• 2 (14.5-ounce) can petite diced tomatoes
• 1 (15-ounce) can tomato sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 2 cups broken lasagna noodles
• 1 (5-ounce) package grated Parmesan cheese
• 2 cups shredded mozzarella cheese

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Serve immediately.

Paula Dean

Macho Nachos

1 can refried beans
1 large bag white corn tortilla chips
1 medium onion, chopped
1 can chili (recommended Hormel) or your favorite chili recipe
1 cup shredded Pepper Jack cheese
1 cup shredded Cheddar cheese
1 cup sour cream
1 cup green onion, chopped
1 tomato, diced
1 jalapeno sliced

Directions

Have all ingredients prepared and ready to assemble nachos.

Pre-heat oven to 350 degrees.

In a small saucepan on low, heat refried beans until they are loose enough to spoon onto nachos. On a large oven proof platter, spread out tortilla chips and quickly put a teaspoon of hot refried beans on each chip. Working quickly, sprinkle with onions, Jack cheese, and jalapeno slices. Spoon on chili and top that with Cheddar cheese. Repeat this layering process until ingredients are used up. Place chips in the oven at 350 degrees until cheese has melted. Remove from oven and place on a trivet or heatproof surface. Top nachos with sour cream, green onions, diced tomato and jalapeno slices and serve hot.

Recipe courtesy Paula Deen

Hawaiian Ham

This is a great recipe to use up holiday ham.

2 1/2 c. Ham
1/3 c. bell pepper
2 Tbsp. butter
1 Tbsp. cornstarch
3/4 c. water
1/2 c. pineapple juice
1 Tbsp. brown sugar
1 1/2 tsp. dry mustard
1/2 tsp. ground ginger
3/4 c. pineapple chunks

Saute ham and peppers until lightly browned.
Mix together cornstarch and water. Add pineapple juice, brown sugar, mustard and ginger.
Pour over the ham and peppers. Stir until sauce thickens. Add pineapple chunks and warm. Serve over rice.

Lynne Lancaster