Butternut Squash and Apple Soup
a  la the Barefoot Contessa

2 T unsalted butter
2 T good olive oil
4 c chopped yellow onions (3 large)
2 T mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 t Kosher salt
1/2 t freshly ground black pepper
2 c water
2 c good apple cider or juice

Warm butter, olive oil, onions and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel squash, cut in half and remove seeds. Cut the squash into chunks. Peel, quarter and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups water to the pot. Bring to boil, cover and cook over low heat for 30-40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Chef's note: with both the sweet apples and cider, this soup can get quite sweet. I would suggest a more tart apple to balance it out. And I just used a blender since I don't have a food processor. I suggest pairing it with something like biscuits, or another salty bread.

Creamy Tomato Soup with Basil
a la  Carlie

2 stalks chopped green onion
2 garlic cloves, minced
olive oil
1 can (28 oz) crushed tomatoes
10 oz chicken broth
1 1/3 c water
2 T fresh minced basil
pepper to taste
1/2 c heavy whipping cream

Saute onion and garlic in oil until tender. Puree or blend the tomatoes with broth, add with water and pepper to saute. Add basil, Bring to a boil, then reduce to simmer for at least 10 minutes. Add cream and heat through for just a couple minutes- don't let it boil.

Chef's note: Fresh basil is best, but you can use dried. Although, I would start with only 1 T.

Reuben Chowder
tweaked by Carlie

1 small onion, sliced
1 T olive oil
about 30 oz vegetable broth (or 2 14 1/2 oz cans)
14 1/2 oz (1 can) beef broth
2 t prepared horseradish
1 i Worcestershire sauce
1/2 t ground mustard
1/4 t celery salt
5 oz deli corned beef, chopped
1 c sauerkraut, rinse and well drained
2 slices rye bread, cubed
4 slices swiss cheese

Saute onion in oil until tender. Bring veggie and beef broths to a boil, stir in horseradish, W sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion. Reduce heat to low, cover and simmer for 10 minutes.
Ladle soup into 4 ovenproof bowls. Top with bread cubes and swiss cheese. Broil about 3-4 inches from heat for 2-3 minutes, or until cheese is melted.

Chef's note: I am not a fan of sauerkraut, but I do like Boar's Head version of it- it actually does taste like a vegetableand not just vinegar. I also used sourdough bread and provolone cheese instead. Delish.

Pumpkin Cranberry Bread
Amish Friendship Bread Varation

1 c bread starter
3 eggs
1/2 c oil
1/2 c pumpkin puree
1/2 c milk
1 c sugar
2t cinnamon
1 t ginger
1/2 t vanilla
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 c flour
1 box vanilla instant pudding
1 c cranberries, coarsely chopped
1 c walnuts, chopped

Grease pans. Preheat to 325.
Add all the ingredients to the starter in order. Pour into pans and bake, about 1 hour for loaves or 40 minutes for muffins. Done when toothpick comes out clean. Cool in pans until bread loosens, then turn out to a serving dish.

Chocolate Mint Parfait Bars
a la Barbara Wright

Base:
1 pkg Devils Food cake mix
1/3 c butter or margarine, softened
1 egg
1/2 t mint extract

Filling:
1 envelope unflavored gelatin (knox)
1/4 c boiling water
4 c powdered sugar
1/2 c margarine or butter
1/2 c shortening
1/4 t mint extract
8-10 drops green food coloring

Frosting:
1 1/2 c chocolate chips
4 1/2 T margarine or butter

Grease 15x10" jelly roll pan (a larger cookie sheet with edges). In a large bowl combine all base ingredients at low speed until crumbly. Press into pan bottom (really get into this- it is a finger-dirtying job). Bake at 350 for 10 minutes. Cool.
Dissolve gelatin in boiling water (stir it fast to dissolve it). In a large bowl, combine dissolved gelatin and 2 cups powdered sugar. Add butter, mint extract and food coloring. Beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 c powdered sugar until smooth. Spread evenly over cooled base.
In a small saucepan over low heat, combine chocolate chips and butter, stirring constantly until melted. Spoon frosting over filling, spreading carefully to cover.
Chill until firm. Cut into bars.

*note: these were delicious, and I am anxious to try it with a different flavor than mint, perhaps raspberry?

Fudgey Brownies
a la Rachel Vega

In a sauce pan, and over med low heat, combine the following while stirring constantly until melted and combined.
1 C. plus 2 TBS baking cocoa (if you want ultra rich brownies, use Hershey's Special Dark Cocoa)
1 C. plus 2 TBS butter

Remove from the heat and add, gently stirring until combined:
2 C. sugar

Crack and whisk in a separate bowl:
3 eggs

Add a small splash of the eggs to the chocolate mixture, stirring immediately but gently. Drizzle in the rest of the eggs, stirring constantly.

Add and stir until combined:
1 C. flour

Pour batter into greased 9x13 pan and spread even. Bake at 325 for 25-30 minutes or just until a toothpick comes out pretty clean.

Cornmeal Pancakes
a la Carlie

1 1/3 c flour
2/3 c cornmeal
2 T sugar (optional really, I don't think you need it)
4 t baking powder
1 t salt
2 eggs
1 1/3 c milk
1/4 c canola oil

In large bowl, combine dry ingredients. In another bowl, whisk eggs, milk and oil. Blend together until just moistened. Pour about 1/4 cupfulls on lightly greased griddle. Turn with bubbles form on top. Serve with syrup or other favorite toppings.

Basic White Sauce and variations
a la Chenelle

2 Tablespoons butter
2 Tablespoons flour
1 Cup milk

Melt butter over medium heat (be careful not to burn). Add flour to melted butter and stir to make paste. Add milk and stir. Continue to stir until sauce thickens, about 5 minutes.
Variations:
Alfredo Sauce: add ¼ c Parm. Or Romano cheese, 1/8 t nutmeg, ¼ t white pepper, ½ t garlic after the basic white sauce is thickened.
Cheese Sauce: add ¼ c cheddar cheese, salt/pepper to taste to thickened basic white sauce.
Creamy Pesto: ¼ c pesto sauce (cilantro or basil), 2 T. lemon juice added to thickened basic white.

Calabacitas
a la Mom B

4-5 Zuccinni, cubed
2 lbs. corn (frozen is fine, just rinse with warm water to get ice off)
1 can of green chilis
1 onion, diced
1 c shredded cheese

Put all vegs in pot with about 3 c water (not quite enough to cover, about half). Cook until vegs are tender. Drain water. Add chesse and stir until melty.

Spaghetti Sauce
a la Grandma Bertoglio

1 no 10 can (6lbs. 4 oz) crushed all purpose tomatoes
1/2 can tomato can of water
4 cloves garlic, crushed
1/4 c sweet basil
2 onions, chopped
1 T salt
1/2 c parsley
2 large bay leaves
1 T sugar
24 oz tomato paste

Brown onions and garlic in very little olive oil. Add the tomato, tomato paste, water and spices, stirring well. Bring to a gentle boil and then simmer for about 2 hours.

Demetrie's Chocolate Pie

a la Kathryn Stockett

1 2/3 c water

5 T sweetened cocoa powder, such as Ghiradelli

3 T cornstarch

1 (14 oz) can sweetened condensed milk

3 egg yolks, beaten

1 t pure vanilla extract

1 9 inch pie sheel, prebaked plain or graham cracker

Whipped cream (or if it's not too humid, you can top with meringue)

Shaved chocoalte to sprinkle on top, for looks

In a medium sized, cool saucepan, mix water, cocoa and cornstarch with a whisk until all the lumps are gone, making a paste. Stir in condensed milk and egg yolks. Heat to just under a boil and stir until it's thick.

Reduce heat to low and stir in some butter. Add in your good vanilla, and keep stirring well. Turn of the heat and let it cool some. Pour into a prebaked pie shell, storebought if that's how you do things.

Let the pie set yp in a cool spot, like a plug-in refrigerator, covering with wax paper so you don't get a skin. Dollop cream on top or top with meringue.

Note: I looked at the store, and never found sweetened cocoa. I used my unsweetened Hershey's cocoa and it was PLENTY sweet. I prefer graham cracker crust.

Biscuits

a la Southern Living

1/2 c cold unsalted butter

2 c self-rising flour

3/4 c buttermilk

1 t salt

Preheat to 400. Sift flour into a pile on sanitized counter top. Grate cold butter over flour with a box cheese grater. Combine the 2 together with hands until resembles course cornmeal. Slowly add buttermilk and mix with hands until comes together as a dough. Knead together 2 or 3 times. Roll our dough to 1/2 in thickness. Cut out with 2 inch round cookie cutter and place on a parchment lined baking sheet. Bake until golden brown on the bottom of biscuits, approximately 15 minutes. Serve warm with honey butter.

Chef's Note: When I made these, I mixed the ingredients in a jelly-roll pan instead of the counter. It made the mess easier to contain.

Cranberry Chicken Salad

2/3 c slivered almonds

3 c chopped cooked chicken

3/4 c sweetened dried cranberries

2 celery ribs, diced

1/2 small sweet onion, diced

3/4 c mayonnaise

1 T Greek seasoning

2 T fresh lemon juice

Toss all together and serve

Honey Butter

 

3/4 c unsalted butter, room temperature

1/4 c honey

2 t vanilla extract

1/2 t salt

Whip together and enjoy.

Chili

a la Areta

1 1/2 lbs. ground beef or turkey

1 green pepper, chopped

1 can black beans

1 can pinto beans

1 can diced tomatoes, drained

1 can tomato sauce

1 cup frozen corn

1/2 c water

1 pkg taco seasoning

1 pkg ranch seasoning

 

 

Brown meat and drain. Add all ingredients to a big pot. Bring to a boil, and set to simmer for at least an hour. I leave mine in all day.

Greek Salad

a la Areta

 

1 English cucumber

3-4 hothouse tomatoes, chopped

1 each of red, yellow and green pepper, chopped

1/2 purple onion, chopped

2 stalks celery, de-string and chopped thinly

1 c Klamato olives, optional

feta cheese with sun dried tomato

Greek salad dressing, about 1/2 a bottle

 

Mix all together, except cheese. Add feta cheese just before serving.

Banana Bread
a la Pioneer Woman

2 sticks butter
1 1/2 c + 2T sugar
3 eggs
1 1/2 c mashed bananas
4 c +2 T flour
1 t baking soda
1 1/2t baking powder
1 1/2 c sour cream

Cream together butter and sugar. Add eggs one at a time, beating well after each one. Mix in banana. Blend dry ingredients. Add alternately to mix with sour cream. Pour in greased and floured bundt pan. Bake at 350 for 70 minutes, or until toothpick comes out clean. Invert and cool slightly before serving.

Corn Chowder with Chilies

a la Pioneer Woman

2 slices bacon, cut into 1/2 in chunks
2 T butter

1 1/2 yellow onion, diced

5 ears corn, shucked (about 4 cups)

2 whole Chipotle Peppers in Adobo Sauce, finely diced

1 whole 4 oz can green chilies

32 oz, fluid Low-Sodium Chicken Broth

1 1/2 c whipping cream

1/2 t Kosher salt, more or less to taste

3 T cornmeal or masa

1/4 c water

Slice corn kernals off the cob. Set aside.

Add bacon pieces in a pot over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3-4 minutes. Add butter and melt. Add corn. Stir for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to boil. Reduce heat to low.

Combine cornmeal (0r masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal and water. Cook for another 10 minutes.

Chef's note: those chipotle peppers are hot hot hot! 2 peppers was way spicy enough for me.

Chicken Enchiladas
a la Mom

5 to 6 chicken breasts, skinless and boneless, about 2 lbs.
2 (12oz) cans cream of chicken soup
1 small can diced green chilis
1 onion, diced
1 pt sour cream
3 c. cheddar cheese
2 c chicken broth enhanced with 3 bouillon cubes
1 pkg (8-10 inch) flour tortillas

Grill or boil chicken. Dice into small chunks. Season well with salt and pepper.
In a saucepan, combine soup, chilies, 1 c cheese, sour cream and broth. Simmer at least 30 minutes. In a 9x13 pan, pour some sauce into the bottom so the tortillas don't stick.

Assemble: On the tortilla, put 1/3 c chicken, top with cheese, and add green chili sauce. Roll up like a burrito and put in pan. Continue until chicken is gone. Pour remainder of sauce on top, making sure it gets inbetween each enchilada. Sprinkle with cheese. Bake at 350 for 30 minutes, or until bubbly on the edges.

Manhattan Deli Salad
a la Mom

1 lb. box pasta (spiral, ziti or shells)
1 1/4 c black pitted olives, sliced
1 c red or green bell peppers, chopped
1/4 lb pepperoni, thin slices
1 small red onion, thin rings
1/4- 1/2 c Parmesan cheese
1/4 c finely chopped parsley
8 oz Mozzarella cheese, cubed
1 large bottle Wish-Bone Italian dressing

Cook pasta according to package directions. Drain and rinse. Combine all ingredients. Pour dressing over top. Chill and serve.

Mustard Sauce
a la Uncle Lin

1/3 c pickle juice
2 T mustard
1 heaping cup of mayo

Blend all together. Add more juice for desired consistency.

Note: This is delicious on EVERYTHING! I liked it especially with ham, or corned beef.

Chicken and Spinach Salad (Trev's favorite)
a la Carlie

grilled chicken, cubed or sliced
spinach
tomatoes, diced
red onion, finely sliced
feta cheese
craisins, or other dried fruit
candied nuts- walnuts are great
raspberry vinegarette- optional

Pretty much, toss it all up! This is less like a recipe and more like a reminder of what to put in this great salad. With the toppings, less is more. And for the dressing, I really like Trader Joe's raspberry vinegarette, and I did mix it with a little regular Italian too for a little kick. I used very little dressing at all.

Hominy Casserole
a la Grandma Martineau

1 lb hamburger/ground beef
1 large can hominy
1 can cream of chicken/mushroom soup
1/2 can green chili
shredded cheese

Brown beef and drain grease. Add hominy, soup and green chili. Top with grated cheese. Bake at 350 for 25 minutes.

Swiss Steak
a la Mom

1 round steak
2 onions, sliced
2 green peppers
2 large cans of tomatoes

Brown steak, after cutting off all visible fat, and cut in portion sizes. Place in a 9x13 pan. Layer peppers, onions and tomatoes on top. Cut up whole tomatoes. Cover with foil and bake at 350 for at least an hour.

*Chef's note: this is great with baked potatoes!

Stuffed Pepper Cups with Mom's Spanish Rice
a la mom

1 lb ground beef
1 onion, chopped
1/2 c rice
1 c grated cheese
3 green peppers
1 lb can tomatoes
1 t Worcestershire sauce
1/2 c water

Cut off tops of green peppers, and cook about 5 minutes in salted boiling water;drain. (For crisp pepper, omit precooking) Brown beef and onion, season with salt and pepper. Add tomatoes, water, rice and Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Stir in cheese. Stuff pepper cups and stand upright in pan. Bake, uncovered at 350 for 20-25 minutes.

for freezer: make rice as directed, without stuffing in pepper cups. defrost, and bake according to directions.

Spanish Rice
a la Grandma Martineau

Use above recipe, except sub a can of green chilies for green peppers. Save the cheese for the top. Put mixture in 9x13 pan and sprinkle generously with cheese. Bake at 350 for 30 minutes.

Stuffed Shells
a la Mom

1 (12 oz) pkg jumbo pasta shells
2 lbs Ricotta cheese
8 oz Mozzarella cheese, grated
1/2 c Parmesan cheese
1 pkg frozen chopped spinach
2 eggs, slightly beaten
1 T Italian seasoning
1/4 t pepper
4 c spaghetti sauce (mom likes Prego)

Cook pasta 9 minutes in boiling water. Drain and rinse with water. Cook spinach and drain, squeezing out juice. Combine spinach, cheeses, eggs and seasoning. Blend well. Fill shells with cheese mixture. Pour some sauce in the bottom of a 9x13 pan to cover. Place shells in a single layer, pour sauce over top of shells. Cover with mozzarella cheese (save a bit out). Bake at 350 for 30 minutes or until hot. It usually makes more than one pan full.

pop these in the freezer, defrost and bake as directed.

Carrot Cake Cookies
a la Carlie

1 1/2 c flour
1 t cinnamon
1/2 t baking soda
1/2 t salt
3/4 c brown sugar
1/2 c (1 stick) butter, softened
1 egg
1/2 t vanilla
1 c grated carrots, about 2 medium
1/2 c walnuts
1/2 c raisins or chopped dried pineapple

Mix dry ingredients in medium bowl. Cream butter and brown sugar at medium speed. Add egg and vanilla to butter mixture and beat well. Stir in flour mixture. Stir in carrots, walnuts and dried fruit. Bake 350 for 12-14 minutes or until cookies are set and slightly browned around the edges. Leave on warm pan 1 minutes after removing from oven before moving to cooling rack.

Cranberry Oat Mini Chip Cookies
a la Carlie

1 c quick oats
1/3 c flour
1/4 c wheat flour
1/2 t baking powder
1/4 t baking soda
1/3 c butter, softened
1/3 c sugar
1/4 c brown sugar
1/4 c creamy peanut butter
1 egg
1/2 t vanilla
1/3 c dried cranberries or cherries, coarsely chopped
1/3 c mini semisweet chocolate chips

Stir together dry ingredients in medium bowl. Beat butter, sugars and peanut butter in a large bowl at medium speed until creamy. Add the eggs and vanilla, beat until well blended. Add the oat mixture on low speed until just blended. Stir in the dried fruit and chips. Bake 8-10 minutes at 375. Cool the cookies on the sheet for one minute before removing to cooling racks.

Homemade Root Beer
a la Martineau family recipes

5 gallons water
5 pounds sugar
5 pounds dry ice
2 oz root beer concentrate

Dissolve sugar in water. Add flavoring. Add dry ice. Let brew for 45 minutes to an hour with lid on tightly.
Chef's note: Use cold water and it will be more fizzy.

Pumpkin Muffins
a la Tina

1 1/2 c flour
1 t baking powder
1 c canned solid packed pumpkin (not pie filling)
1/3 c vegetable oil
2 large eggs
1 t pumpkin pie spice
1 1/4 c plus 1 T sugar
1/2 t baking soda
1/2 t salt
1 t cinnamon

Mix cinnamon and 1 T sugar in separate bowl and set aside. Whisk all ingredients except flour together until smooth. Add flour slowly.
Fill muffin cups 3/4 full and sprinkle with cinn/sugar mixture. Bake about 25-30 minutes, or until toothpick comes out clean. Leave in pan on rack to cool for 5 minutes, then transfer to rack to cool completely.
Chef's notes: I didn't have pumpkin pie spice, so i used cinnamon, nutmeg, allspice in a 4:1:1 ratio. In retrospect, I would have doubled the spices to give it a little more kick.

Molasses-Ginger Cookies
a la Tina

2 c flour
2 t ground ginger
1 t cinnamon
1 t cloves
2 t soda
1/2 t salt
1/2 c finely chopped crystallized ginger
1 c packed dark brown sugar (preferably muscovado)
1/2 c vegetable shortening, room temp
1/4 c unsalted butter, room temp
1 large egg
1/3 c molasses
demarrara sugar for rolling

Combine flour, spices, soda and salt in medium bowl- whisk to blend. Mix in crystallized ginger. In a large bowl, beat butter and shortening until blended, and brown sugar and beat until well combined and fluffy. Add egg and molasses, beat until blended. Add flour mixture and mix until just blended. Cover and refrigerate for 1 hour.
Preheat oven to 350. Grease/line 2 baking sheets. Spoon sugar in thick layer on small plate. With wet hands, form dough into 2 inch balls. Roll in sugar to coat completely. Place 2 inches apart and flatten a bit.
Bake cookies 10-12 minutes, until slightly cracked on top, but soft to the touch and moist inside. Cool on cooking sheet 1 minute. Transfer to cooling rack.

Coconut Rice
a la Irene Monson

2 c Basmati rice
3 1/2 c water
1 c sugar
1/2 t finely ground cardamon
2 1/4 c grated coconut, slightly toasted
1/3 c pistachios or cashews
1/3 c raisin, soaked to soften
1 T butter

Soak rice for 1 hour and drain. In medium saucepan, bring water, sugar and cardamon to a boil. Add rice and return to boil. Cover tightly and cook 10 minutes. Add remaining ingredients and cook an additional 10 minutes, covered. Remove cover and let cook on low for an additional 2-3 minutes, stirring to dry it up a little bit. Mix and serve.

Crazy Crunch Popcorn
a la HV ward cooking group

1 1/3 c sugar
1 stick (1/2 c) margarine
1/2 c light Karo syrup
1 t vanilla
2 quarts popped pocorn
Mixed nuts

Add mixed nuts to popcorn. Cook syrup to 280 degrees, using a candy thermometer, stirring constantly. Pour syrup over popcorn and mix well. Spread out on waxpaper and let cool. Break into chunks

Crock Pot Pork
a la Barbara Wright

2 lbs pork tenderloin
2 c salsa
2 c brown sugar

Toss it all in crock pot on low for 6 hours. Shred and serve over rice, or in tortillas.

Cranberry Bread
a la Grandma Martineau

2 c flour
1 c sugar
1/2 t baking powder
1/2 t baking soda
1 t salt
1 egg, beaten
2 T melted shortening
3/4 c orange juice
2 T hot water
1/2 c nuts
2 T orange rind
1 c cranberries

Mix dry ingredients, add to wet. Fold in nuts, cranberries and orange rind. Bake 1 hour at 350 in 2 greased pans.

Chef's note: these are also really great in mini-loaf pans for giving away. I also like to toss in a bit of cinnamon with the dry ingredients.

Bubble Bread
a la Martineau Family

24 frozen rolls
1/2 c butter
1/2 c brown sugar
1 pkg butterscotch pudding
cinnamon

Grease a Bundt pan. Place rolls in pan. Melt butter and sugar and pour over rolls. Sprinkle pudding mix and cinnamon over rolls. Let set overnight. Bake in the morning at 350 for 30 minutes.

Cornbread
a la Grandma Martineau

2 c flour
2 t baking powder
1/2 c sugar
1 t salt
2 c corn meal
4 eggs, beaten
2 c milk
1/2 c shortening or oil

Sift together flour, powder, sugar and salt. Add corn meal, eggs, milk and oil and blend together. Pour into greased 9x13 pan. Bake at 425 for 20 minutes.

Chef's note: you can easily half this and put in an 8x8 pan.

Chocolate Chip Cookies
a la Amber F

1 cube cold butter
3/4 c sugar
3/4 c brown sugar
2 eggs
1 t vanilla
1 t soda
1 t baking powder
1 t salt
2 1/4 c flour
2 c chocolate chips

cream butter and sugars. add eggs one at a time and beat until smooth. add vanilla, soda, powder, salt. add flour. add in chocolate chips.
bake 375 for 9-11 minutes. here's the trick- cook them on parchment paper or silpat liners. the cookies stay nice and thick that way. leave on cookie sheet for 5 minutes after removing from the oven. this allows them to cook a little longer on the pan, and get nice and chewy.

Coconut Buttermilk Cupcakes (best cupcakes ever)
a la Sarah Sorenson

Make a box of Betty Crocker vanilla cake mix for cupcake instructions.

Buttercream Frosting
1/2 c butter, softened
3-4 c powdered sugar, sifted
1/4 c milk
2 t vanilla
Cream butter in mixer, then add 3 c sugar with milk and vanilla. Keep adding powdered sugar until desired consistency.

Buttermilk Syrup
1/2 c butter
1 1/2 c sugar
2 T corn syrup or real maple syrup
3/4 c buttermilk
1 t baking soda
1 t vanilla
In a large saucepan over medium-high heat, bring all ingredients except vanilla to a boil. (Make sure to use a large pan since it does boil up) Reduce heat and simmer, stirring constantly until mixture begins to turn golden brown, about 5 minutes. Remove from heat and carefully stir in vanilla. Skim foam from surface and serve.

For cupcakes, I piped in 3 spot on the top. I added some of the syrup to the frosting, along with a little coconut extract. I frosted them and added a little coconut on the top.

Chicken Sour Cream Stuffing
a la Kristen

1 1/2 c hot water
1/4 c margarine or butter, melted
1 box stuffing
6 small skinless boneless chicken breasts (about 1 1/2 pounds)
1 can cream of mushroom
1 c sour cream

Mix the hot water, butter and stuffing and set aside. Cook chicken in a non-stick skillet medium-high for about 5 minutes on each side. Mix together soup and sour cream and pour over chicken. Top with stuffing and cover with lid. Cook on low heat for 10 minutes, or until chicken is done (165 degrees).

Chef's note: I like to serve rice with it, and a side veggie.
You can also cook it in the oven- Heat to 375. Prepare stuffing. Place chicken in 9x13 pan, cover with soup/cream mixture and stuffing. Cook for 34 minutes or until done.

Blueberry Spinach Salad
a la Carlie

10 oz baby spinach
crumbled feta or blue cheese
1 pint blueberries
walnuts or pecan, chopped roughly
raspberry vinaigrette's salad dressing (i really like trader joe's)

toss it all together and serve. so tasty.