Lemon-Scented Pull-Apart Bread

ingredients:

For the sweet yeast dough

About 2 3/4 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 tsp (1 envelope) instant yeast

1/2 tsp salt

1/3 cup whole milk

2oz unsalted butter

1/4 cup water

1 1/2 tsp pure vanilla extract

2 large eggs, at room temperature

Lemon-Scented Pull-Apart Bread

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Homemade German Chocolate Cake

Ingredients:

For the cake:

1 pkg. (4 oz) Baker’s German Sweet Chocolate

½ cup water

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs, separated

1 teaspoon vanilla

1 cup buttermilk

For the coconut-pecan frosting:

4 egg yolks

1 can (12 ounces) evaporated milk

1-1/2 teaspoons vanilla

1-1/2 cups sugar

¾ cup (1-1/2 sticks) butter

1 pkg. (7 ounces) coconut

1-1/2 cups pecans, chopped

FULL RECIPE

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FRENCH TOAST BAKE

Ingredients

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling

How to Make It

Melt butter in microwave & add brown sugar….stir till mixed.

Pour butter/sugar mix into bottom of 9 x 13 pan….spread around

Beat eggs, milk, & vanilla

Lay single layer of Texas Toast in pan

Spoon 1/2 of egg mixture on bread layer

Add 2nd layer of Texas Toast

Spoon on remaining egg mixture

Cover & chill in fridge overnight

Bake at 350 for 45 minutes (covered for the first 30 minutes)

Sprinkle with powdered sugar

Serve with warm maple syrup

Side Note: I have NOT tried this with my gluten free bread. I’m sure it would work, but just have not tried it.

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Honey Lime Shrimp

1/2 pound large shrimp, peeled and deveined

1/4 cup olive oil

2 T honey

juice of one small lime, or half a large lime (2-3 T)

zest of one small lime, or half a large lime

2 cloves garlic, smashed

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

How to make it :

In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)

Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately

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German Sauerkraut and Potato Balls

4 medium potatoes, peeled and diced

1 small onion, minced

1 (14 1/2 ounce) can sauerkraut, drained and squeezed dry

1 egg

1⁄2 teaspoon salt (to taste)

1⁄4 teaspoon black pepper (to taste)

1⁄4 teaspoon caraway seed

1⁄2 cup all-purpose flour

1⁄3 cup breadcrumbs

additional egg

additional flour

additional breadcrumbs

DIRECTIONS

Place potatoes in a medium sized saucepan and cover with water; salt lightly.

Bring to a boil over medium heat and cook until fork-tender; drain.

Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.

Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.

Pour some flour in a small bowl; do likewise to some bread crumbs.

Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).

Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.

Take heaping tablespoonfuls of the potato mixture and roll in flour.

Then coat with egg, then roll in bread crumbs.

Do the same with several others.

Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.

Drain on paper toweling, and serve hot.

Makes 25 extra-large balls, or enough to serve about 6 people.

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Baked Zucchini Chips

what you need:

1 zucchini

canola cooking spray

seasoned salt, or other seasoning(s) of your choice

how to make it:

Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside.

Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife & a very steady hand, or a mandoline slicer.)

Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (A note on seasoning, however - use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It's better to end up underseasoning and add more later.)

Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. - 1/3 C. of chips depending on the size of your squash).

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creamy beef noodle

1 lb ground beef

1 can (15 oz) tomato sauce

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon onion powder

12 oz egg noodles

3/4 cup sour cream

1 container (16 oz) cottage cheese

2 cups grated cheese, I always use Colby Jack

Instructions

Heat oven to 350 degrees.

Cook the ground beef in a skillet until no longer pink. Drain any excess fat.

Add in the tomato sauce, salt, pepper, and onion powder into the meat and let simmer on low while you prepare the rest.

Cook the egg noodles according to package directions [don't forget to salt the water!]

In large bowl, mix together the sour cream and the cottage cheese.

Drain the noodles and pour them into the mixing bowl with the sour cream and cottage cheese. Stir to coat all the noodles.

In a 9x13 sprayed with cooking spray. Start with half the egg noodle mixture, top with half the ground beef mixture, and then half the shredded cheese. Repeat.

Bake for 20 minutes

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