Cheesy Muffins

Ingredients:

10 green onions, roots and ends trimmed
Olive oil for coating onions
Salt to taste
1 C. whole milk
1/2 C. buttermilk
1 large egg
1 3/4 C. all-purpose flour
1 C. yellow cornmeal
1/4 C. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt (optional)
1/2 C. unsalted butter
1 1/2 C. shredded good-quality Cheddar cheese

Directions:

Preheat oven to 400 degrees. Rub a baking sheet with oil. Lightly coat the onions with olive oil, place them on the baking sheet, and season with salt. Roast for 5 to 8 minutes, until lightly browned.
Chop into small dice. Decrease oven temperature to 375 degrees.
Grease the cups of the muffin tins with butter; you can use either regular size or mini muffin tins. In a small bowl, whisk together the milk, buttermilk, and egg. In a separate bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high speed until smooth. Continuing to beat on low speed, add the flour mixture alternating with the milk mixture until smooth. Add the cheese and green onions. Mix just to blend. Use a small ice-cream scoop, or measure 2 Tbs. of batter into each C. of the regular muffin tins or about 1 Tbs. of batter into the mini. Bake on the center rack of the oven for about 20 minutes for the regular size, 15 minutes for the mini, until the tops are golden and a toothpick inserted into the center comes out clean. Let cool on a rack for 5 minutes before serving warm.

Left over muffins can be refrigerated for up to 2 days or frozen for up to 2 weeks.

Makes about 18 regular muffins.

Thanks to Michelle!

My Mother's Easter Cakes(Scicilian)

Ingredients:

12 - Eggs
4 - Cups Sugar
12 - Tablespoons Crisco
2 - Cups of Milk
12 - Teaspoons baking powder
16 - Cups (about 3 lbs.) Flour

Directions:

Beat eggs, then put in sugar and continue to beat. Melt Crisco, while this is cooling heat the milk to lukewarm and put in the above mixture along with the baking powder, then put in the cooled Crisco. Mix each time an indgredient is added to the mixture.

Add enough flour for a soft but not sticky dough to form.
Roll out the dough and shape it into a horseshoe or round cakes. Put row of washed eggs on top (this is opptional). Bake at 350 degrees until the cake top is nicely browned (about 20 minutes or less). Use colored frosting to decorate. You can also use tinted coconut (green to look like straw) and put next to eggs.

This large recipe makes 16 cakes and can be halved or quatered to make 8 or 4 cakes.
NOTE: Anise may be added to this mixture.

Thanks to Michelle!

Red Sangria

Ingredients:

1/3c sugar
1/3c lemon juice
1/3c orange juice
1 bottle red wine (e.g. merlot or burgandy)
1 orange, thinly sliced
1 lemon, thinly sliced

Directions:

Combine first 3 ingredients into a large pitcher
Stir until sugar dissolves
Add wine, orange and lemon slices--stir gently
Serve over crushed ice

Yield: 5 cups

Thanks to Zetta Brown!

Everything Cheesecake

Ingredients:

CRUST
One 12 ounce package of refrigerated Chocolate Chip Cookie Dough (or frozen, thawed)

FILLING
5 packages (8 oz. each) cream cheese - softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla
3 eggs
1 cup peanut butter chips
1 cup milk chocolate chips
1 cup toffee chips (chocolate covered toffee chips if available)
1 cup crushed Oreo® Cookies (cheesecake)
1/2 cup crush Oreo® Cookies (topping)
Preheat oven to 350 degrees Fahrenheit.

Directions:

CRUST
Cut cookie dough into slices, press evenly in the bottom of a greased 10" spring form pan. Set aside.

FILLING
Beat together the cream cheese and sugar until smooth and creamy.
Mix in the peanut butter and vanilla. Add eggs. Beat just until blended.
Stir in chocolate, peanut butter, and toffee chips and 1 cup of crushed Oreo® cookies. Pour the mixture over the crust. Sprinkle top with 1/2 cup crushed Oreo® cookies.
Bake at 350° for 50 minutes or until the center is set.

NOTE: Place a dish filled with water in the oven while baking the cheesecake. This helps keep the oven hydrated and the cheesecake from cracking.

Cool on a wire rack for at least 10 minutes, then carefully run a knife between side of pan and the cake to loosen from sides of pan.
Cool completely before removing the sides of the springform pan, and then refrigerate the cheesecake for several hours (preferably over night) before serving.

Thanks to Kim!

Spicy Lamb Burgers with Marquis Philips Sarah's Blend 2006

Ingredients:

• 1 pound ground lamb
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh oregano
• 1 tablespoon garlic, chopped
• 1 teaspoon sherry
• 1 teaspoon white wine vinegar
• 1 teaspoon molasses
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 pita bread rounds
• 4 ounces feta cheese, crumbled

Directions:

1. Preheat grill for medium heat.
2. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix
well. Shape into 4 patties.
3. Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill.
Serve burgers wrapped in pitas with feta cheese.

Thanks to Michele Scott!

Banana Pudding

You take vanilla instant pudding, make like normal

On a separate bowl I use see through cause its pretty looking

Line it with vanilla cookies ( nillas)

Then add the pudding and put fresh sliced bananas in layers in it.
Looks pretty when its done.

Thanks to Tina!

Banana Cake

(Shelley's favorite recipe - from the Edmonds Cookery Book)

Ingredients:

125g (4 oz) butter
175g (6 oz) sugar
2 eggs
2 mashed bananas
1 teaspoons baking soda
2 Tablespoons boiling milk
1 teaspoon baking powder
225g (8oz) flour

Directions:

Cream butter and sugar, add eggs, mashed bananas, then baking soda dissolved in boiling milk. Lastly add flour and baking powder previously mixed. Bake in two greased sandwich tins for 20 mins at 180 degrees C (350F).

Note - I tend to improvise when I cook anything. I like to add either walnuts or chocolate raisins or plain chocolate chips to my cake. I cook mine in one loaf tin. I also like to add some wholemeal flour so substitute some of the white for wholemeal. My oven is a fan bake one and it tends to cook more quickly so I set my timer for ten minutes and check my cake. Normally it takes around 15 minutes before the top springs back when I touch it and/or cracks appear in the top. Once cool I ice with either chocolate icing or lemon icing, depending on my mood. I make a glace icing with icing sugar, a bit of butter, cocoa and a dash of boiling water to bring it to the right
consistency.

Thanks to Shelley Munro!