Orange Julius

Pecan Pie

Apple Blueberry Pie

Coconut Macroons

Coconut Macaroons
Recipe from Laura Watson

1 Large 14 oz bag coconut
1 1/3 C. Sugar
2/3 C. Flour
1/2 tsp salt
6 Egg whites
1 tsp Vanilla

Chocolate Chips
Almonds (optional)

Mix all ingredients except chocolate chips and almonds together.  Spoon onto baking sheet and bake at 325 for 20-25 minutes.  Melt chocolate chips.  Dip the bottom half of the cookies in chocolate and place an almond on top.

Giant Ganache-Topped Whoopie Pie

Recipe from bettycrocker.com

Ingredients

Cake

1/2

box Betty Crocker™ SuperMoist™ devil's food cake mix (about 1 2/3 cups)

1/2

cup water

1/4

cup vegetable oil

2

eggs

Filling

3/4

cup butter or margarine, softened

1

jar (7 oz) marshmallow creme

1

cup powdered sugar

1

teaspoon vanilla

Ganache

1/2

cup whipping cream

4

oz semisweet baking chocolate, chopped

Directions

Directions

Heat oven to 350.  Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour.  In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally.  Pour into pans.  Bake 14-20 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pans to cooling racks.  Cool completely, about 1 hour.

In a large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy.  On serving plate, place 1 cake layer, rounded side down.  Spread filling over cake, spreading slightly over edge.  Top with second layer, rounded side up.

In a 1 quart saucepan, heat whipping cream over low heat until hot but not boiling.  Remove from heat; stir in chocolate until melted.  Cool about 10 minutes.  Pour ganache onto top of cake; spread with spatula so it just begins to flow over edge of cake.  Store loosely covered.

Steamed Pears

*this apparently an old, popular home remedy in Korea for common cold and flu, especially good for relieving fever, sore throat, and cough.

Steamed Pears

Recipe from HERE

Not-so-ripe Pears (Asian pear suggested is best)

Spoonful of honey

Cinnamon stick

Ginger

Pine nuts (optional, I didn't use)

Dried Korean dates (optional, I didn't use)

Wash the pear, cut off the top, scoop out the core with a melon baller to form a little bowl inside the pear. Be careful not to puncture through the bottom of the pear. Put in a spoonful of honey, a couple of thin slices of ginger, and a cinnamon stick along with a couple of scooped out pear pieces (or any other optional ingredients). Place the pear in a bowl to catch any drop of pear juice that seeps out during steaming. Steam for about an hour or until the pear is completely soft.

Caramelized Pears

Caramelized Pears

Recipe from HERE

Not-So-Ripe Pears

Sugar

Ice cream

Wash, core, and peel pears. Cut each pear into 8 even-sized wedges. Set aside.

Heat a large pan over high heat.

While the pan is heating, place the sugar into a flat bowl (or plate). Lightly coat the pears with the sugar.

Once the pan is hot, place the pears, flat-side-down, into the pan. Let cook until the bottom begins to caramelize and brown. Swirl the pan a bit to slide the pears around. The juices from the pears will help prevent the sugar from overheating and burning. (If you are using a gas stove, just make sure the flame isn't coming up the sides of the pan, or the sugar will have a tendency to burn and taste bitter.)

Once the first side is golden and caramelized, gently turn each wedge over. Continue to cook until both sides are golden and caramelized.

Once the pears are done, remove them from the pan immediately. Serve with ice cream.

Oatmeal Cookies

Oatmeal Cookies

Recipe from my mom

3/4 Cup shortening

1 Cup brown sugar

1/2 Cup sugar

1 Egg

1/4 Cup water

1 tsp Vanilla

1 Cup flour

1 tsp Salt

1/2 tsp Baking soda

3 Cups quick oats

12 oz pkg chocolate chips

1 Cup walnuts (optional)

Beat together first 6 ingredients until creamy. Add the rest and mix. Bake at 350 for 7 minutes or barely browned. Secret is they still look raw when you take them out.

Ginger Snaps

Ginger Snaps

Recipe from Allrecipes.com

1 Cup packed brown sugar

3/4 Cup vegetable oil

1/4 Cup molasses

1 Egg

2 Cups all purpose flour

2 tsp baking soda

1/4 tsp salt

1/2 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground ginger

1/3 Cup white sugar (for decoration)

Preheat oven to 375. In a large bowl mix together brown sugar, vegetable oil, molasses, and egg. Stir together flour, baking soda, salt, cloves, cinnamon, and ginger in a separate bowl. Stir into molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball into sugar. Place on cookie sheet 2 inches apart from each other on an ungreased cookie sheet. Bake for 10-12 minutes or until center is firm. Cool on a wire rack.

Brownies

Basic Brownie Recipe

Recipe from Mom

1/3 Cup cocoa

1/2 Cup butter, melted

2/3 Cup flour

1 Cup sugar

1/2 tsp baking powder

1/4 tsp salt

2 Eggs

1 tsp vanilla

Melt butter, add cocoa. Mix in rest of ingredients. Bake in an 8 inch square pan at 350 for 25 minutes. Do not over bake.

Orange Julius

Orange Julius

Recipe from somewhere online

6 oz Frozen orange juice concentrate (1/2 a can or more to your liking)

1 cup milk

1 cup water

1/4 cup sugar

1 tsp vanilla

8 ice cubes (or more to your liking)

Combine all ingredients except ice cubes in blender. Add 2 ice cubes and blend until smooth. Gradually blend in other 6 ice cubes until smooth.

Three Ingredient Peanut Butter Cookies

Three Ingredient Peanut Butter Cookies

Recipe from Brad Call

1 Cup Peanut butter

1 Cup Sugar

1 Egg

Mix ingredients together. Form into balls on a cookie sheet. Flatten using a fork to make criss cross shapes on top. Bake at 350 for 8-10 minutes. (Definitely better to under-cook than over-cook. Also, if you eat them right out of the oven they will fall apart...wait a little bit until warm or cooled.)

Tres Leche

Tres Leche
Recipe from Macie Stratton

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1 c. milk
1 c. vegetable oil
4 eggs

Milk syrup:

1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 c. half & half
1 tsp. vanilla extract

Top with Cool Whip and strawberries (optional). We don't usually do the cool whip.

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray. Put the cake ingredients into a bowl. Mix with a hand mixer on low speed until well mixed (for about 1 min.). Scrape the batter off the sides with a spatula and then beat an additional 2 min. on medium speed. The batter should be well blended. Pour into the greased pan. Bake at 350 for 30-35 min. When done, allow to cool.

While the cake is cooling, make the milk syrup. Whisk together the ingredients. Poke the cake all over with a fork. Using a large spoon, pour the milk mixture over the cake. Let the syrup soak into the cake. Continue doing this until all of the syrup is used up. When you have finished, not all of the syrup will be completely absorbed.

Cover the cake loosely with plastic wrap and refrigerate for about 2 hours (KJ says the longer the better it is).

Before serving, spread with Cool Whip and top with sliced strawberries.

Fudge Sauce

Fudge Sauce
Recipe from Liz Cox

2 cups sugar
1/4 cup cocoa
3 Tbsp flour
1/4 cup butter
1 can evaporated milk
1 tsp vanilla

Mix together and bring to boil. Stir for 3-4 minutes. Serve over ice cream, brownies, etc.

*Can put in a glass container and refridgerate to save for later...heat up in microwave before serving.

Lemon Bars

Lemon Bars

Recipe from Taste of Home cookbook

1/2 c. butter, softened
1/4 c. sugar
1 c. flour

filling:
3/4 c. sugar
2 eggs
3 Tbsp lemon juice
2 Tbsp flour
1/4 tsp baking powder
Powdered sugar

In a small mixing bowl, cream butter and sugar until light and fluffy; gradually beat in flour until blended. Press into an ungreased 8 in. square baking dish. Bake at 350 for 15-20 minutes or until edges are lightly browned.

Meanwhile, for filling, in a small mixing bowl, beat the sugar, eggs, lemon juice, flour and baking powder until frothy. Pour over crust. Bake for 10-15 minutes or until set and lightly browned. Cool on a wire rack. Sprinkle with powdered sugar. Cut into squares.

Cranberry Cheesecake Bars

Cranberry Cheesecake Bars
Recipe from Taste of Home cookbook

2 Cups plus 2 Tbsp all-purpose flour, divided
1 Cup quick-cooking oats
3/4 Cup packed brown sugar
1/2 Cup butter, melted
1 8-oz pkg reduced fat cream cheese
1 14-oz can fat-free sweetened condensed milk
4 Egg whites
1 tsp vanilla extract
1 16-oz can whole-berry cranberry sauce
2 Tbsp cornstarch

In a large bowl, combine 2 cups flour, oats, brown sugar, and butter; mix until crumbly. Press 2 1/2 cups of the crumb mixture into a greased 13x9 baking dish. Bake at 350 for 10 minutes.

In a large mixing bowl, beat cream cheese until smooth. Beat in the milk, egg whites, vanilla and remaining flour. Spoon over crust. In a small bowl, combine cranberry sauce and cornstarch. Spoon over cream cheese layer. Sprinkle with remaining crumb mixture.

Bake for 30-35 minutes or until the center is almost set. Cool on a wire rack before cutting.

Big, Fat, Chewy Chocolate Chip Cookies

Three Ways to Eat...

1. Eat the cookie dough.
2. Eat like regular cookies.
3. Fill with ice cream to make an ice cream sandwich. (Although, these cookies are MASSIVE so I definitely recommend sharing this with a friend.)


Big, Fat, Chewy Chocolate Chip Cookies
Recipe from Macie Stratton

2 Cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 Cup unsalted butter, melted
1 Cup packed brown sugar
1/2 Cup white sugar
1 Tablespoon vanilla extract
1 Egg
1 Egg yolk
2 Cups semi-sweet chocolate chips

Sift together four, baking soda, and salt. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand, using a wooden spoon. Drop cookie dough 1/4 cup at a time (its huge, fits only 6 on a cookie sheet, you can do smaller if you want) onto a greased cookie sheet or lined with parchment paper. Cookies should be about 3 inches apart from each other. Bake at 325 for 15-17 minutes or until browning on the edges.

Banana Boats

Banana Boats
Recipe from somewhere online I can't remember

Bananas
Chocolate chips
Marshmallows
Other toppings of choice (peanut butter, coconut, candy bars, caramel, anything)
Ice cream (optional)

Cut banana open being careful to not slice all the way through the other side. Push together ends so the banana opens up (like a boat). Fill with desired toppings (technically you don't even need to use chocolate chips and marshmallows...just whatever you want inside). Cover with tin foil and put on a cookie sheet. Bake at 300 for 5-10 minutes or until toppings are melted or warm (ours took longer than that and didn't quite melt all the way but was still good). Serve with ice cream.

Sticky Rice and Mango Dessert

Sticky Rice and Mango Dessert
Recipe from thai-laos-food.blogspot.com

*Great way to use up left over sticky rice. Below is another recipe I haven't tried but may be better than this one. But it uses un-cooked sticky rice.
*Thoughts: Tastes MUCH better when rice portion is warm and is served with ice cream. Also, a little goes a long way, this is really filling so don't overfill your bowl.

1 Cup coconut milk
1/4 to 1/2 cup sugar
3 Cups cooked sticky rice
1 Ripe mango (I think you could use other fruit also)
1/2 teaspoon coconut extract (optional-our own addition to recipe)
Dash of nutmeg (optional-our own addition)
Ice Cream (highly recommended-our own addition)

In a pot, over medium heat, add coconut and sugar. Stir until sugar dissolves. Add sticky rice and stir until coconut milk absorbs into sticky rice. Remove from heat and cool to room temperature. Remove skin of mango and cut into bit size pieces and discares the pit. Dish sticky rice with mangos on top.


Another recipe to try:

Mango Sticky Rice
Recipe from about.com

1 cup sticky rice
1 3/4 cups water
1-2 ripe mangos, cut into bite-size pieces or 1 pkg frozen mango
1/4 cup + 1 Tbsp. brown sugar (or maple syrup)
1 can good-quality coconut milk
1/4 tsp. + pinch of salt
2 tsp. coconut flavoring (optional)
1 tsp. vanilla
2 tsp. cornstarch dissolved in 2 Tbsp. water

1. Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
2. Do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
3. Bring to a gentle boil, then partially cover with a lid allowing some steam to escape. Turn the heat down to medium-low.
4. Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
5. Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
6. To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).
7. Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.
8. Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.
9. There are 2 ways to serve this dessert:

• Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)
• For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart the larger lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce.
  

Chocolate Brownie Waffles

Chocolate Brownie Waffles
Recipe from The Finlinsons (but my mom makes these too)

1 Cup melted butter
1 1/2 Cups sugar
4 Lightly beaten eggs
1/2 Cup cocoa
2 Cups flour
2 teaspoons vanilla

Heat a waffle iron. Mix all ingredients together, careful not to overbeat. Use approximately 1/3-1/2 cup batter for each waffle area. Pour into sections of waffle iron and cook through, better if not overcooked.

Sauce

4 Cups powdered sugar
1/2 Cup melted butter
3 Tablespoons cocoa
1 teaspoon vanilla
Milk to make pourable
(my mom adds a few drops of mint extract)
Mix together to desired thickness.

Tastes AMAZING with vanilla ice cream and whipped cream on top.