Sponge Cake Crust for Cheesecake

Makes one 8-inch crust to fill with your own unique filling.

1/4 cup sifted cake flour
1/2 tsp. baking powder
Pinch of salt 3 medium eggs, separated
1/4 cup sugar1 tsp. pure vanilla extract
2 Tbsp. real butter, melted and cooled to room temperature
1/4 tsp. cream of tartar

1. Preheat oven to 350 F and generously butter bottom and sides of an 8-inch spring form pan. Wrap the outside with aluminum foil, covering bottom and extending all the way up the sides. 2. In a small bowl, sift flour, baking powder and salt together. 3. Beat egg yolks in large bowl with an electric mixer on high for 3 minutes. With mixer still running, slowly add 2 Tbsp. of sugar and beat until thick, light yellow ribbon forms. Beat in extracts. This is where you can make it your own! Add lemon extract or any extract you like — just 2 drops will change the taste. 4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Blend in the cooled melted butter. 5. Wash mixing bowl and beaters really well and dry. With a paper towel, wipe down the bowl and beater with vinegar. This will insure there is no fat on your bowl and beater, and will help stabilize the egg whites. Put the egg whites andCookingNOW and beat with the mixer on high until frothy. Gradually add remaining sugar and continue beating until stiff peaks form. Fold about one-third of the whites into the batter, then the remaining whites. 6. Spread batter over the bottom of the pan; bake just until set and golden, about 10 minutes. Touch cake gently in center. If is springs back, it is done. Leave crust in pan and place on wire rack to cool. Leave oven on while you prepare your favorite cheesecake filling. Tip: You will bake the crust in the same spring form pan you are using for cheesecake. Watch the crust closely. Since it is so thin, it needs only 10 to 12 minutes to bake. Crust should not look wet or sticky.

My Easy Popovers

4 1/2 tsp. cooking oil per 9 popovers
1 cup flour
1/2 tsp. salt
2 extra large eggs
1 cup milk

1. Preheat oven to 400 F. 2. Very important: Heat 9-muffin pan with 1/2 tsp. oil in each muffin tin for about 12 minutes while preheating your oven. 3. Beat all ingredients together for 2 minutes, until creamy smooth. 4. Take pan out of oven and divide batter between the 9 muffin molds. Fill halfway with batter. 5. Bake for 30 minutes, or until puffed and brown. Serve hot with butter.

Hot and Spicy Crackers

1 box Saltine crackers
1 pkg. Hidden Valley Ranch Dip mix
1 cup canola oil
1 1/2 Tbsp. crushed red pepper

1. Mix all ingredients in a large 1-gallon, Ziploc bag. 2. Shake all ingredients until crackers are well-coated. 3. Let stand for at least 4 hours (overnight if possible). 4. Serve with your favorite dip or eat as is.

Written by Melissa Rawlins.

Now she is having fun passing that knowledge on to her own daughters. When not cooking, Becky enjoys sewing, cross-stitch, reading and bargain shopping, as time permits.

Written by Adam Walker

Grilled Pizzas
1 1/4 cups warm (100 to 110 F) water
2 pkgs. dry yeast
1 Tbsp. honey
3 Tbsp. good olive oil
4 cups all-purpose flour, plus extra for kneading
2 tsp. kosher salt.
Cornmeal Beano’s Classical White Pizza Sauce with Basil

Toppings, choose any of the following: 1 red onion, thinly sliced 1 pound fresh mozzarella, grated 1/2 lb. Italian Fontina, grated
1/2 lb. mild goat cheese, such as Montrachet, sliced
1 red or yellow bell pepper, cored, seeded and julienned
6 plum tomatoes, sliced
1/4 inch thick 1 lb. pork sausage, cooked and drained
4 garlic cloves, roasted Crushed red pepper flakes

1. Combine water, yeast, honey and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, salt and then mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling with flour, if necessary, to keep it from sticking to the bowl.
2. When dough is ready, turn out on floured board and knead by hand a dozen times, until smooth and elastic. Place in a well-oiled bowl and turn several times to lightly coat with oil. Cover with a kitchen towel. Allow dough to rest at room temperature for
30 minutes. 3. Divide dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover with a damp towel. Allow dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours. 4. If chilled, take dough out approximately 30 minutes ahead of time to bring to room temperature. Roll and stretch each ball into a rough 8-inch circle. Place 2 pizzas on each cornmeal-sprinkled 13×18-inch baking sheet.
5. Light grill and wait until hot. Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with white pizza sauce.
6. Top the pizzas with any toppings you wish, piling them high. 7. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked. Makes 6 pizzas.

Portobello Mushroom Pasta
1 cup fat-free chicken or vegetable broth, divided
2 garlic cloves, minced (or 1 tsp. minced garlic)
3 Tbsp. Molly McButter National Butter Flavor Sprinkles
6 oz. fresh portobello mushrooms, sliced
8 oz. fettuccine or linguine, cooked and drained
1 red bell pepper, roasted and sliced 2 oz. feta cheese, crumbled

1. In a large skillet, add 3/4 cup of broth, garlic and Molly McButter Sprinkles. Bring to a boil. 2. Add mushrooms and cook over high heat until soft and liquid is reduced by about half. 3. Add cooked pasta to mushrooms with remaining broth and bell pepper. Stir until pasta is thoroughly coated. Sprinkle with cheese. Makes 8 servings.

Sweet Potato Pie
4 cups sugar
1 1/2 cups boiled sweet potatoes
1 tsp. nutmeg
4 eggs
2 8-oz. glasses milk
3/4 cup melted butter
1 pie crust

1. Preheat oven to 400 F. 2. Mix sugar, potatoes and nutmeg until creamy. Add eggs and mix lightly. Add milk and mix well. Add butter and mix well. 3. Place filling in crust and bake for 10-15 minutes or until pie filling is golden brown. 4. Lower temperature to 300 F for 60 minutes or until pie filling bubbles like candy all through pie. Makes two large pies.

They have fun creating their own recipes. Jacqueline, who is from a family of eight, noted, “All of my siblings are amazing cooks, especially my brothers.” Both Danny and Jacqueline’s mothers are also excellent cooks. Jacqueline is famous for her chicken enchiladas, hot sauce and Italian dishes. Italian food is the specialty of the Hughes family. Jacqueline claims that “the secret is definitely in the sauce.”

Written by Adam Walker

Lasagna Italiano
Pasta:

1 cup flour
1/4 tsp. salt
2 eggs
1 1/3 cups milk
Cheese Mixture:
1 large tub Ricotta cheese
2 eggs or equivalent amount of Egg Beaters
8 oz. shredded mozzarella
1/2 cup Parmesan cheese
1/4 cup parsley flakes
2 Tbsp. garlic powder

Provolone cheese slices
1. To make pasta, combine all ingredients together just like pancake mix, only thinner. 2. Pour into a sprayed, non-stick saucepan and cook like pancakes.
3. Prepare the cheese mixture by combining all ingredients, except provolone cheese. 4. In a 9×13-inch pan, layer pasta and cheese with Rich Italian Spaghetti Sauce (see following recipe), top with slices of provolone cheese. Cook 20 minutes, covered, at 350 F. Uncover and cook 15 minutes more, until bubbly.

Rich Italian Spaghetti Sauce
1 package of uncooked Italian sausage
1 lb. lean ground beef or turkey
1 white onion, chopped
6 cloves of fresh garlic, diced
1/4 cup olive oil
1/4 cup oregano
1/4 cup Italian seasoning
2 bay leaves
4 28-oz. cans of San Marzano
Tomatoes, crushed
1. Cook sausage on a broiler pan in the oven until done. 2. Fry ground beef or turkey until done. 3. Saute? onion and garlic in olive oil on low heat until caramelized. Do not burn.
4. Add seasonings and tomatoes. Heat slowly. Do not cook. The sauce is best after it is frozen and reheated.

Sour Cream Chicken Enchiladas
10-12 flour tortillas
2 lbs. cooked chicken, chopped
1 8-oz. bag sharp cheddar cheese, shredded
1 bunch green onions or scallions
8 oz. sour cream
1 can cream of chicken soup
1 small can green chilies
1/2 cup milk
1/2 lb. Velveeta cheese
1 small can evaporated milk
1. Soften tortillas in greased pan or microwave for a few seconds. 2. Fill with chicken, shredded cheese (saving 1/2 cup for topping), onions, sour cream and 1/2 can cream of chicken soup.
3. Place seam down, in a baking dish. 4. Combine remaining ingredients (except shredded cheese). 5. Pour over enchiladas. Top with 1/2 cup shredded cheese. 6. Bake covered at 350 F for 30 minutes, until bubbly.

Joe Wilson’s Hot Sauce
1/2 bunch cilantro
1 whole mid-sized white onion
2 14-oz. cans Hunt’s fire roasted diced tomatoes
2-4 fresh jalapen?os (start with two, you’ll need to test for desired heat)
Salt, to taste
1. Put everything in a food processor. 2. Process to desired consistency.

Sorbet With Strawberry Sauce
1 16-oz. container strawberries, rinsed, hulled and sliced
1/2 cup strawberry All-Fruit
1 tsp. grated orange zest
2 tsp. orange juice Lemon or other flavor sorbet
1. Combine all ingredients, except sorbet, in a medium bowl. Let stand at least 30 minutes to blend flavors. 2. To make strawberry sauce, remove 1/2 cup of fruit mixture and puree in food processor. Spoon into a Ziploc bag. The strawberry sauce can be made up to two days beforehand and refrigerated.
3. Spoon fruit on each plate; top with a scoop of sorbet. Cut tip off corner of Ziploc bag; pipe pure?e on sorbet.

Her African-American heritage influences her cooking, but after traveling for years with her husband in the military, Paulette has added to her range. “I can cook 11 different cuisines authentically due to the many friends I have made over the past 20 years.” She has produced a DVD on cooking and chemistry and is writing a cookbook for would-be divas.

BREAD PUDDING WITH PECAN PRALINE SAUCE

2 cups granulated sugar
5 large eggs, beaten
2 cups milk
2 tsp. pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten 2 tsp. pure vanilla extract
1/4 cup Dark Jamaican Rum
2 Tbsp. toasted pecans
1. Preheat oven to 350 F. Grease a 13 x 9 x 2-inch pan. 2. Mix together 2 cups granulated sugar, eggs and milk in a bowl; add 2 tsp. of vanilla. Pour over cubed bread and let sit for 10 minutes. 3. In another bowl, mix and crumble together light brown sugar, 1/4 cup of butter and 1 cup of pecans. 4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes or until set. Remove from oven. 5. Mix together the dark brown sugar, remaining granulated sugar, butter, egg and remaining vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the rum, stirring well. Pour over bread pudding. Serve warm or cold.

SPICEY HERBED BAKED HAM

1 6- to 7-lb. cooked, bone-in, butt portion ham, rinsed and patted dry
1 cup dark brown sugar (loose, not packed), plus 2 tsp.
3/4 cup fresh orange juice
3/4 cup Creole mustard or other spicy, whole-grained mustard
1/2 cup dark molasses
3 Tbsp. prepared horseradish, drained
1/2 tsp. cayenne
3/4 tsp. allspice
3 lbs. small sweet potatoes, peeled and quartered
1 Tbsp. vegetable oil 1/2 tsp. salt 1/2 tsp. cinnamon

1. With a sharp knife, score the skin side of ham with parallel lines in a grid pattern, with cuts 1-inch apart and 1/4-inch deep. 2. In a large bowl, whisk 1 cup of sugar, orange juice, mustard, molasses, horseradish, cayenne and 1/2 tsp. of allspice. Place ham in a 2-gallon, plastic bag and pour mariade into bag. Gently squeeze bag to evenly distribute marinade around ham. Place in a large bowl or baking dish and refrigerate for 24 hours. 3. Preheat oven to 350 F. 4. In a large mixing bowl, toss potatoes with vegetable oil, salt, cinnamon, remaining 1/4 tsp. allspice and remaining 2 tsp. dark brown sugar. Layer the potatoes on the bottom of a Dutch oven or large, heavy roasting pan. Remove ham from marinade and place, scored-side up, on potatoes. Bake for 45 minutes. 5. Pour ham marinade into a 2-quart saucepan and bring to a simmer over medium-high heat. Reduce heat to a bare simmer and cook uncovered until thick enough to coat the back of a spoon, about 20 minutes. Remove from heat. 6. Remove ham from oven and evenly baste on all sides with reduced marinade. Bake for 15 minutes. Remove ham from oven, baste again, and turn sweet potatoes that can be reached. Return ham to oven and continue baking for an additional 1 1/2 hours, basting every 15 minutes, for a total cooking time of 2 1/2 hours. 7. Remove from oven and let rest for 15 minutes before carving. Serve hot with sweet potatoes.

RICE PILAF WITH PEAS AND CRANBERRIES

1 Tbsp. unsalted butter
1/2 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped
1 1/2 tsp. kosher salt plus 2 pinches
2 cups long-grain white rice
1 pinch saffron, steeped in
1/4 cup hot, but not boiling, water
2 1/2 cups chicken broth
1 1 x 2-inch strip orange zest
2 bay leaves
1/2 cup peas, fresh or frozen
1/4 cup dried cranberries
1/4 cup pistachios, chopped
1. Preheat oven to 350 F. 2. Melt butter in a 3-quart saucier over medium heat. Stir in the onion, bell pepper and 2 pinches of salt. Decrease heat to low and sweat until onion is translucent and aromatic but not browned, 3-4 minutes. 3. Increase heat to medium and add rice. Cook, stirring frequently, until you smell nuts, another 3-4 minutes. Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil. 4. Thoroughly wet a clean towel; kill the heat; scatter the peas on top of the rice; then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid. Transfer the saucier (towel and all) to the oven and bake 15 minutes. 5. Remove and let rest at room temperature for 15 more minutes without opening the lid. Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the cranberries and pistachios. Serve family-style, right in the middle of the table.

ROASTED WINTER VEGETABLES

1 lb. carrots, peeled
1 lb. parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 lbs.)
3 Tbsp. good olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. chopped flat leaf parsley
1. Preheat the oven to 425 F. 2. Cut the carrots, parsnips, sweet potato and butternut squash in 1 to 1 1/4-inch cubes. (All the vegetables will shrink while baking, so do not cut them too small.) 3. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. 4. Sprinkle with parsley, season to taste and serve hot.
Written by Adam Walker

HERBED CUCUMBER DIP
1/2 cup mayonnaise
1 cucumber, peeled, seeded and chopped
1/2 cup red onion, finely chopped
1/3 cup basil, finely chopped
1/4 tsp. salt
1/2 tsp. garlic powder
1. Mix all ingredients and blend thoroughly. Refrigerate until cooled.

PEANUT BUTTER FUDGE
3 cups sugar
1 cup evaporated milk
6 Tbsp. peanut butter
1 tsp. vanilla
1. Boil sugar, evaporated milk and peanut butter together until soft ball stage (240 F). 2. Add vanilla. Remove from heat. 3. Pour into buttered dish. Let cool. 4. Cut and eat.

EASY LASAGNA CASSEROLE
3 cups uncooked egg noodles
1 lb. ground beef
1/2 cup chopped onions
1 large can spaghetti sauce
1 4-oz. pkg. cream cheese
1 cup evaporated milk
1/2 tsp. garlic salt
1 cup shredded mozzarella cheese
1. Cook noodles in boiling, salted water until tender. Drain noodles. 2. Cook ground beef and onions until beef is done. Drain meat.
3. Stir in spaghetti sauce. 4. Combine cream cheese and evaporated milk in warm saucepan until smooth. 5. Stir in noodles and garlic salt.
6. Pour into 9-inch baking dish. Top with the meat mixture. Then top with the cheese. 7. Bake at 350 F for 20 minutes.

BANANA PUDDING
1 cup sugar
1/3 cup flour
1 cup evaporated milk
1 cup water
3 eggs, separated
1 tsp. vanilla extract
Vanilla wafers
3 bananas
6 Tbsp. sugar
1. Preheat oven to 350 F. 2. In a double boiler, bring water to a rapid boil. Combine 1 cup of sugar and flour in the top of double boiler. Add milk and water; stir occasionally. 3. When slightly thickened, beat three egg yolks in a cup and add 1/2 cup custard to yolks. 4. Return mixture to boiler; cook until medium thick. Add vanilla extract. 5. Put a layer of vanilla wafers and a layer of bananas in baking dish. Pour half of mixture over them. Repeat with bananas, wafers and remaining mixture. 6. Beat egg whites until stiff. Gradually add 6 Tbsp. sugar. Beat well. Top pudding, wafers and bananas with egg white mixture; bake in oven until lightly brown.

POTATO SALAD
6 medium potatoes, peeled and diced
1/2 cup chopped onion
3/4 cup chopped pickles
1 to 2 Tbsp. brown mustard
1/2 cup mayonnaise
Salt, to taste
Pepper, to taste
1. Cook potatoes until soft. Drain potatoes and add onions, pickles, mustard and mayonnaise. 2. Salt and pepper to taste. Serves 4 to 6 people.

CORN BREAD DRESSING
1/2 cup butter, melted
1 cup chopped celery
1 small chopped onion
1/2 cup water
4 cups of corn bread
4 cups of white bread
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. sage
1 cup chicken stock
1 egg
1. Simmer butter, celery, onions and water together until tender. 2. Crumble corn bread and white bread together. Combine all ingredients; mix together thoroughly. 3. Bake at 350 F for 30 to 40 minutes.

BAKED CHICKEN
8 pieces of cut up chicken (in the skin)
Pepper, to taste Paprika, to taste
Parsley, to taste
1. Sprinkle chicken with pepper, paprika and parsley. 2. Bake chicken at 350 F for 45 minutes or until 165 F interior temperature is achieved.

Written by Adam Walker

She is still awaiting great-grandchildren! Even though Peggy has made many cakes, disaster struck one day. “I was delivering a wedding cake in a Texas summer,” she remembered. “When I opened the door of my SUV, the cream cheese icing had melted and run off the cakes. I had to redecorate the whole cake.” Fortunately, no one ever suspected because The Cake Lady’s new work was as beautiful as ever.

Written by Adam Walker

BROWNIES WITH FUDGE ICING
1 cup butter
2 cups sugar
2 tsp. vanilla
4 eggs
1/2 cup cocoa
1 cup flour
FUDGE ICING
1/2 cup sugar
2 Tbsp. butter
2 Tbsp. cocoa
1 Tbsp. corn syrup
1/4 cup milk
Dash of salt
1/2 to 3/4 cup powdered sugar
1 tsp. vanilla
1. Mix all brownie ingredients together by hand. Pour batter into a 9 x 13-inch greased pan and bake at 350 F for 20-25 minutes.
2. For the icing, boil sugar, butter, cocoa, corn syrup, milk and salt.
3. Add powdered sugar and 1 tsp. vanilla. Bring to a boil and cook about 1 minute. Allow brownies to cool before icing.

MIMI’S CAKE
1 box cake mix or the ingredients for your favorite homemade cake
1 jar caramel ice cream topping
1 can icing, homemade icing or cream cheese
Heath bar
GANACHE
1/2 cup heavy whipping cream
14 oz. chocolate, chopped
1. Bake cake according to directions or make your favorite cake from scratch.
2. Punch holes in cake and pour caramel topping over it. Let it sit.
3. Spread icing over top.
4. For ganache, heat whipping cream just to boiling point.
5. Remove from heat and add in chopped chocolate and stir until smooth and glossy.
6. Spread ganache over cake.
7. While still warm, top with crumbled Heath bar.

TEXAS GLOP
1 large onion, diced Margarine
2 lbs. ground beef
2 cans tomato sauce
2 cups Mexicorn
Salt and chili powder, to taste
3/4 box fine noodles, cooked
Grated cheese
1. Saute? onion in small amount of margarine.
2. Add meat and cook until brown. Drain the grease.
3. Add the tomato sauce and corn.
4. Add salt and chili powder and cook slowly for about 10 minutes.
5. Add cooked, well-drained noodles. Pour in casserole and top with cheese.
6. Bake at 350 F until the cheese melts.

TEXAS HASH

2 large onions, diced
2 green peppers, cut finely
2 Tbsp. shortening
1 lb. hamburger
2 cans whole stewed tomatoes, crushed
1/2 cup uncooked rice
1/4 tsp. pepper
1 tsp. chili powder
1 tsp. salt
1. Saute? onions and peppers and slowly add in shortening until yellow.
2. Add the hamburger and saute? until mixture falls apart.
3. Add the tomatoes and rice to the mixture.
4. Season.
5. Put into casserole dish and bake at 350 F for 1 hour.

PINEAPPLE DELIGHT
1/4 lb. butter
1 1/2 cups powdered sugar
2 eggs
1 tsp. vanilla
1/2 lb. vanilla wafers, crushed
1 cup crushed pineapple, drained
1/2 cup whipping cream
1. Cream butter with powdered sugar.
2. Add 2 eggs and 1 tsp. of vanilla.
3. Put half of the vanilla wafer crumbs in bottom of a glass dish.
4. Spread butter and sugar mixture on top of the crumbs.
5. Take the cup of drained pineapple and spread over butter mixture.
6. Whip cream; spread over the pineapple.
7. Put remaining crumbs over the cream.
8. Let stand about 12 hours in refrigerator before serving.

INFALLIBLE POUND CAKE
1 1/2 cups of vegetable shortening
2 1/2 cups of sugar
8 eggs
3 cups flour
1 tsp. vanilla
1/2 tsp. almond flavoring
1. Cream shortening and sugar.
2. Add eggs, one at a time. Beat well after each addition.
3. Add flour and stir well, then add flavoring.
4. Bake in greased tube pan at 325 F, about 1 1/2 hours.

POLISH MISTAKE
1 lb. hot sausage
1 lb. hamburger
1 tsp. oregano
1 tsp. garlic
1 tsp. Worcestershire sauce
1 lb. Velveeta Party rye bread
1. Fry sausage and hamburger. Drain grease.
2. Add remaining ingredients.
3. Spread on party rye.
4. Bake at 350 F for 10-12 minutes. Can be frozen — just reheat.

Today, Melissa has found an outlet to be creative with cooking in a Midlothian coffeehouse. “I’ve always loved food and coffee because they seem to bring about a sense of community,” she expressed. “I’m excited that by means of food and drink, I get to build relationships with people and have the chance to contribute to that sense of community here in Midlothian.”

Written by Faith Browning

HOBO DINNER
This recipe is a camping tradition in my family. There is no wrong way to prepare this foil dinner. Add any combination of ingredients you want and grill for an easy-to-clean-up meal.
1 lb. summer sausage, cut into 1-inch pieces (You could also use ground beef.)
4 med. potatoes cut into 1?2-inch cubes 1 lg. sweet onion, halved and sliced 1 med. pepper, cut into strips 4 carrots, sliced lengthwise
1/2 cup butter, cut into eight cubes Salt and pepper, to taste

1. Combine the ingredients in a large bowl, then divide the mixture placing equal portions on 8 heavy-duty foil squares (about 12-inch squares). Top each with a butter cube. 2. Fold foil around mixture and seal tightly. Grill covered over medium heat for 20- 25 minutes or until meat is cooked and vegetables are tender. Carefully open foil to allow steam to escape. Season with salt and pepper to taste. Makes 8 servings.

BRAZILIAN BLACK BEAN STEW
This is one of my favorite soup recipes. It’s colorful, a little exotic and has an unexpected combination of flavors.
1 Tbsp. oil 1 med. onion, chopped 2 cloves garlic, minced 2 1-lb. sweet potatoes, peeled and diced 1 lg. red bell pepper, diced 2 14.5-oz. cans diced tomatoes with juice 1 small hot green chili pepper, diced 1 1/2 cups water 2 16-oz. cans black beans, rinsed and drained 2 mangos peeled, seeded and diced 1/4 cup fresh cilantro, chopped 1/4 lb. sausage, sliced

1. Heat oil in a large pot over medium heat, place onion and garlic in the pot and cook until tender. Mix in sweet potatoes, bell pepper, tomatoes, chili pepper and water. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes, until potatoes are tender.
2. Stir the black beans into the pot and cook uncovered until heated through. Mix in the mango and cilantro. 3. Use whichever method you prefer to cook the sausage. (I use Earl Campbell’s Hot Links; grill them first and then slice into pieces.) 4. Add sausage to the soup pot. Makes 6 servings. For an easy, no-hassle meal, you can cook the sausage first, then throw all the ingredients into a Crock-Pot® and cook together until the potatoes and vegetables are tender.

BLUEBERRY BREAKFAST BAKE
I’ve made this recipe a few times when preparing meals for women’s breakfasts. It’s so easy to put together and can be done the night before and popped in the oven about an hour before you’re ready to eat. The beauty of this recipe is that it doesn’t necessarily have to be precise. Add more or less blueberries, cream cheese or maple syrup; it’s totally up to you.
1 loaf of bread, cut into 1-inch pieces 4 oz. cream cheese, cut into small cubes
(about 1 cup) 2 cups of fresh or frozen blueberries, divided 8 eggs beaten 1 1/2 cups milk 1/4 cup maple syrup plus more for serving 1/4 cup melted butter

1. Preheat oven to 350 F. Grease an 8- or 9-inch square baking dish. Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries.
2. Combine eggs, milk, maple syrup and butter in a large bowl and pour over bread mixture.
3. Bake until knife inserted in the center comes out clean, about 1 hour. Cover with foil if you notice the edges browning too much during baking.
4. Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup. Preparation time: 15 minutes to prepare, 1 hour to cook. If using frozen blueberries, defrost and drain first. Makes 9 servings.

S’MORE COOKIE BARS
1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 lg. egg
1 tsp. vanilla extract 1 1/3 cups all-purpose flour 3/4 cup graham cracker crumbs 1 tsp. baking powder 1/4 tsp. salt 2 king-sized Hershey’s Milk Chocolate bars 1 1/2 cups marshmallow cre?me/fluff (not
melted marshmallows)

1. Preheat oven to 350 F. Grease an 8-inch square baking pan. 2. In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed, until combined. 3. Divide dough in half and press half of the dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two king-sized Hershey’s Milk Chocolate bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer, no more than 1/4 inch thick. Spread chocolate with marshmallow cre?me or fluff. Place remaining dough in a single layer on top of the fluff. 4. Bake for 30-35 minutes, until lightly browned. Cool completely before cutting into bars. Makes 16 cookie bars.

Lois keeps active with swimming, walking, ballroom dancing and being very involved with her church, Eastern Heights, and of course, cooking. “Baking is very close to my heart, but I really love to prepare all types of food, different cuisines and see people enjoy what we have prepared,” she explained. “The Cajun people have a word, lagniappe, the art of giving a little bit more. This is something I have always lived by.”

Written by Faith Browning.

MARINATED GARDEN TOMATOES

6 lg. tomatoes cut into wedges 1/2 cup green onions, thinly sliced 1/3 cup olive oil 1/4 cup red wine vinegar 1/4 cup fresh parsley, chopped 2 garlic cloves, minced 1 tsp. salt 1 Tbsp. fresh or dried thyme 1/4 tsp. coarse ground pepper
1. Place tomatoes and onions in a shallow serving bowl. 2. In a separate bowl, combine remaining ingredients; pour over tomatoes. Cover and refrigerate at least two hours or overnight. Serves 10 or more people.

MEXICAN MEATLOAF DINNER

A Lois Original Recipe
4 slices bread, soaked in water 2 lbs. ground meat 2 eggs, beaten 1 Tbsp. picante sauce
1/2 onion, chopped fine 1 Tbsp. Cavender’s All Purpose Greek
Seasoning 2 stalks celery, chopped fine 1/4 cup flour 2 Tbsp. cooking oil 1 14-oz. can cream of chicken soup 1 14-oz. can cheddar cheese soup 3 soup cans of water 6-8 carrots, cut into 1-inch chunks 7-8 potatoes, quartered 1 Tbsp. parsley or cilantro
1. Squeeze water from the bread; combine bread with the ground meat, eggs, picante sauce, onion, Cavender’s Greek Seasoning, celery and flour. Form into individual loaves; chill 1 hour or longer. 2. In a skillet, brown the loaves on both sides in the cooking oil. Remove from skillet. 3. In skillet, combine soups and water. Add carrots; cook for 10 minutes. Add potatoes; cook until tender, another 10 to 15 minutes. Add meat loaves; simmer 30 minutes to one hour.

GARDEN FRESH PATTIES

4 potatoes, peeled and diced 1/2-inch 4 yellow squash, diced 2 onions, diced fine 2 cups fresh okra, sliced
Salt and pepper, to taste Fritter batter, any kind, prepared per
directions Cooking oil
1. Combine vegetables, salt and pepper; add fritter batter. 2. Prepare cooking oil to deep fryer. Drop batter by tablespoonfuls into hot oil; fry until golden brown.

SPANISH RICE

A Lois Original Recipe
1/2 cup butter 1/2 cup white rice, uncooked 1 lg. garlic clove, chopped 1 sm. onion, chopped 1 Tbsp. pimento, chopped fine 1 Tbsp. fresh cilantro, chopped 2 Tbsp. green chilies, chopped fine 1 tsp. black pepper 2 tsp. salt 1 cup tomato sauce 3 1/4 cups chicken broth, very hot melt butter. Add rice and brown over low heat until rice develops to a light tan or golden brown color. 2. Add remaining ingredients; bring to a boil. Cover with the lid; reduce heat to
a simmer. Cook for 15 to 20 minutes. Remove from heat; let sit for 5 to 10 minutes. Fluff with fork before serving. Serves 8 to 10, generously.

PECAN PIE

First prize winner 1994 Pioneer Days
3/4 cup sugar 4 eggs 1/4 tsp. salt 2 Tbsp. butter, melted 2 tsp. vanilla
3/4 cup white Karo syrup 3/4 cup dark Karo syrup 1/2 cup pecans, whole or chopped 1 piecrust, unbaked 1. Combine all ingredients, except piecrust; mix well. 2. Pour into piecrust; bake at 350 F for 40 to 55 minutes, depending on your oven.

LEMON VELVET ICE CREAM

4 16-oz. cartons half-and-half 3 1/2 12-oz. cans evaporated milk 4 cups sugar 2 cups lemon juice 2 tsp. lemon extract
1. Combine all ingredients; pour into a gallon container; refrigerate overnight. 2. Freeze per your ice cream freezer’s directions. Yields 5 quarts.

Written by Faith Browning

HOT FUDGE PUDDING

My Mom’s recipe and a favorite memory from childhood.

1 cup flour 3/4 cup sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. salad oil or melted shortening
1 tsp. vanilla
3/4 to 1 cup pecans or walnuts
3/4 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot water
1. Preheat oven to 350 F.
2. Mix together first five ingredients. Add milk, oil and vanilla; mix till smooth. Stir in nuts.
3. Pour into greased 8 x 8 x 2-inch glass pan.
4. Mix together brown sugar and cocoa; sprinkle over batter. Pour hot water over entire batter.
5. Bake for 45 minutes or until toothpick comes out clean.

SWEET POTATO-CHIPOTLE GRATIN

4 cups half-and-half
1 or 2 canned chipotle peppers, with some of the liquid
6 medium sweet potatoes, peeled and thinly sliced.
1. In a blender puree half-and-half and chipotle peppers with some of the liquid.
2. In a 10 x 10-inch casserole, arrange 1/4 of the sweet potatoes. Pour 1/4 of the half-and-half mixture over all. Repeat with remaining potatoes and half-and-half to make 4 layers.
3. Bake at 350 F for 1 hour, or until the liquid has been absorbed and the potatoes are browned.

PEDRO SPECIAL

1 lb. ground turkey or ground beef
1 garlic clove, minced
1/3 cup onion, chopped
1 14.5-oz can crushed tomatoes
1/4 tsp. oregano or several springs of fresh oregano
2 Tbsp. chili powder 1 can dark red kidney beans, drained, reserve liquid* 1 can black beans, drained
1 bag of corn chips
1. Brown meat, garlic and onion; drain all grease.
2. Stir in tomatoes, oregano and chili powder; simmer for 10-15 minutes.
3. Put 1/2 of the meat mixture in bottom of greased casserole dish. Top with drained kidney beans; cover with corn chips. Put remaining meat mixture on next; top with black beans. *If mixture looks dry add a little of the reserved liquid from the beans.
4. Top with corn chips.
5. Bake covered at 350 F for 45 minutes. Uncover last 10 minutes. Serve with bowls of shredded lettuce, fresh chopped sweet onion and sour cream to put on top as taste buds desire.

TUNA, CHICKPEA AND SMOKED CHEDDAR SALAD

2 6 1/2-oz. cans solid white tuna in water
2 ribs celery 1 15-oz. can chickpeas
1 6-oz. jar artichoke hearts in oil
1 4-oz. jar roasted red peppers
1/4 lb. smoked cheddar or any smoked cheese,
1/2-inch cubes
1/4 cup fresh basil, or 1 Tbsp. dried
1/4 cup fresh parsley, chopped
DRESSING: 1/4 cup balsamic vinegar
1-2 cloves garlic, minced
1 tsp. Dijon mustard
1/4 cup olive oil
1. Drain the tuna, empty into medium bowl and flake with fork.
2. Rinse and dry celery, cut into 1/8-inch angled pieces.
3. Drain the chickpeas. Rinse them and shake to remove excess water.
4. Drain the artichoke hearts and cut them into quarters.
5. Drain red peppers and chop them coarsely.
6. Pinch basil into 1/2-inch pieces
7. Add all of the prepared ingredients to the tuna in the bowl.
8. In a separate bowl, combine all the dressing ingredients except the oil; whisk for 15 seconds. Add the oil in a slow, steady stream, whisking continuously until it is incorporated into the dressing. Let this set in the refrigerator for at least an hour to blend the flavors. This dressing is good on lots of different kinds of salads and keeps well in the refrigerator.
9. Drizzle dressing on individual portions. Looks pretty served individually on a bed of lettuce.

PORTOBELLO MUSHROOM CHILI

1 Tbsp. olive oil
4 green onions, white and some green parts, sliced
2 cloves garlic, minced
2 Tbsp. chili powder
1 Tbsp. Italian herb mix
1 tsp. crushed dried fennel
1 tsp. salt
1/4 tsp. ground red pepper
Fresh ground pepper
1/2 cup Chianti or other red wine
3 portobello mushrooms, coarsely chopped
3 14 1/2-oz. cans diced tomatoes, with juices
2 15-oz. cans cannellini beans, rinsed, drained Shredded Parmesan cheese
1. In a heavy pan, heat oil over medium-high heat. Add onions and garlic, chili powder, Italian herb mix, fennel, salt, red pepper and black pepper to taste. Cook, stirring until fragrant, about 1 minute.
2. Add wine and mushrooms; cook, stirring, until mushrooms have softened slightly, about 2 minutes. Add tomatoes and beans. Heat to a boil; reduce heat to simmer. Cook, stirring occasionally for about 15 minutes. Garnish with Parmesan cheese.

Written by Faith Browning

CHICKEN TORTILLA CASSEROLE 1/2 cup vegetable oil
12-20 corn tortillas
1 can chunk chicken
1 can cream of mushroom soup
1 can cream of chicken soup
Jalapeño peppers, sliced
1 cup grated cheese
1. Preheat oven to 350 F. Heat vegetable
oil in medium pan; keep on medium-high
heat. Soften the tortillas by placing in
the hot oil and turning a couple of times.
Then place a small amount of chicken in
the tortilla and roll up.
2. Place the enchiladas seam side down
in 13x9-inch pan. Repeat steps until pan
is full.
3. Once full, combine the soups and
pour over the enchiladas.
4. Chop up the jalapeños and sprinkle
over top, and follow that with the grated
cheese. Place pan in oven and bake
until cheese is golden brown.

PEANUT BUTTER-N-MARSHMALLOW
CRACKERS

Saltine crackers
Jiffy peanut butter
Small marshmallows
1. Set the oven to broil. Take a saltine
cracker and spread peanut butter evenly
on top. Place 5-6 marshmallows on top
of the peanut butter.
2. Place about 3-4 crackers in a row on
a baking sheet. Put baking sheet in oven
until tops of marshmallows are golden
brown. Watch carefully because it will
burn easily. Take out and let cool.

BLUEBERRY CRUMB CAKE
STREUSEL:

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 lb. (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
CAKE:
6 Tbsp. unsalted butter, at room temperature
(3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 tsp. grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling
1. For the streusel, combine the
granulated sugar, brown sugar,
cinnamon and nutmeg in a bowl. Stir in
the melted butter and then the flour. Mix
well and set aside.
2. For the cake, preheat oven to 350 F.
Butter and flour a 9-inch round baking
pan.
3. Cream the butter and sugar in the
bowl of an electric mixer fitted with the
paddle attachment on high speed for 4-5
minutes, until light. Reduce the speed to
low and add the eggs 1 at a time. Then
add the vanilla, lemon zest and sour
cream.
4. In a separate bowl, sift together the
flour, baking powder, baking soda and
salt. With the mixer on low speed, add
the flour mixture to the batter until just
combined. Fold in the blueberries and
stir with a spatula to be sure the batter is
completely mixed.
5. Spoon the batter into the prepared
pan and spread it out with a knife.
With your fingers, crumble the topping
evenly over the batter. Bake for 40 to
50 minutes, until a cake tester comes
out clean. Cool completely and serve
sprinkled with confectioners’ sugar.

CHOCOLATE GOOEY BUTTER COOKIES

1 8-oz. brick cream cheese, room
temperature
1 stick butter, room temperature
1 egg
1 tsp. vanilla extract
1 18-oz. box moist chocolate cake mix
Confectioners’ sugar for sprinkling on top
1. Preheat oven to 350 F. In a large
bowl with an electric mixer, cream the
cream cheese and butter until smooth.
Beat in the egg, then the vanilla extract,
followed by the cake mix.
2. Cover and refrigerate for 2 hours to firm
up so you can roll the batter into balls.
3. Roll the chilled batter into tablespoonsized
balls and then roll them in
confectioners’ sugar. Place on an
ungreased cookie sheet, 2 inches apart.
Bake 12 minutes. The cookies will
remain soft and gooey. Cool completely
and sprinkle confectioners’ sugar on top
for decoration.

PEANUT BUTTER PIE

8 oz. cream cheese
1 cup powdered sugar
1/3 cup milk
1 cup peanut butter
1 cup Cool Whip
1 pre-made graham cracker or Oreo crust
1. Blend together the cream cheese,
powdered sugar and milk. Be sure to
add the milk a little bit at a time, as
you don’t want the mixture to become
sloppy.
2. Stir in the peanut butter and the Cool
Whip. After mixing thoroughly, pour the
filling into the crust. Chill for at least 2
hours. Add additional Cool Whip on top
of pie when serving (optional).