Buttermilk Syrup

BUTTERMILK SYRUP

1 C sugar
1/2 C butter
3/4 C buttermilk
2 Tbsp honey
1/2 - 1 tsp baking soda
2 tsp vanilla

Make buttermilk by combining milk and lemon juice (let it sit for awhile or you can use regular buttermilk if you have it).  Combine all ingredients except the vanilla.  Bring to a boil (use a big pot) and cook for 8 minutes.  Remove from heat and add the vanilla.

Oreo Truffles

OREO TRUFFLES
(recipe from Kraft)

1 pkg Oreos
1 pkg (8oz) cream cheese
1 tsp vanilla
Chocolate candy coating/chocolate chips


Place oreos in a food processor.  Blend until finely crushed.  In a mixer combine room temp cream cheese, vanilla and crushed oreos.  Roll mixture into balls (I usually do a 1 Tbsp scoop).  Place in fridge for a few hours till chilled.  Remove oreos balls and melt candy coating.  Cover chocolate balls with the candy coating and place on tinfoil or wax paper.  Chill till hard.  Enjoy....

Combinations
white chocolate and mint oreos (my favorite)
white chocolate and regular oreos
use peppermint extract or almond extract, etc for a little difference in flavor

Orange Ginger Tubu (Tofu)

ORANGE GINGER TUBU (or Tofu for the non Korean :)
(original recipe from allrecipes.com)







1 pound firm tofu
1 cup fresh orange juice
1/4 cup rice vinegar
1/3 cup soy sauce
1/3 cup canola oil
4 teaspoons dark sesame oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/4 teaspoon red pepper flakes
1 green onions, cut into 1-inch strips
1/4 cup coarsely chopped fresh cilantro
  
Turn the tofu on its side, and cut it into 4 thin slices. Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a cutting board. Cover, with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes, allowing time for excess water to drain from the tofu. 

In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger, and red pepper flakes. Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion and cilantro. 

Cover with plastic wrap, and refrigerate for at least 30 minutes, and up to overnight. 

Preheat oven to 350 degrees F (175 degrees C).  Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.

French Silk Pie

FRENCH SILK PIE

This recipe makes more than a 8in pie.  It makes about 1 1/2 pies so I put the rest in cups for the boys.  You can make a 9in with it easy too and there is still a little leftover.

I make an oreo crust but you can use a regular pie crust (which is traditional for french silk).

3/4 C sugar

3/4 C butter (softened)

1 C (6oz) semisweet chocolate chips, melted

1 tsp vanilla

3/4 C refrigerated egg product

Mix butter and sugar in a mixer until really fluffy (about 3-4 minutes).  Melt chocolate chips in microwave. Stir in melted and cooled chocolate chips and vanilla.  Gradually add refrigerated egg product and beat on high, scraping the sides, till light and fluffy.  Put in pie crust and chill overnight (or at least 3-4 hours if you can wait that long)

Festive Holiday Salad

FESTIVE HOLIDAY SALAD
(original recipe from Grandma)

2 pkg (3oz) strawberry jello
1 C boiling water
1 pkg (10oz) frozen strawberries
1 large banana
1 can (8oz) crushed pineapple
1 can whole cranberry sauce

Combine jello and water.  When jello is dissolved at strawberries and stir until berries thaw.  Add banana, pineapple (undrained) and cranberry sauce.  Pour half of jello mixture in a 9x13 pan and cool quickly.  Don't cool the other half.  When it is fairly firm (but the other half is not firm) spread sour cream on top of of the chilled half.  Pour rest of the jello mixture over the sour cream layer and refrigerate till firm.

NOTE
Can use a thick whipping cream instead of sour cream for a dessert like taste.  Also use raspberry jello and frozen raspberries for a change.

Blueberry Salad

BLUEBERRY SALAD
recipe from Grandma

2 pkg (3 oz) Grape Jello
2 C boiling water
1 can (15oz) crushed pineapple & juice
1 can (21oz) blueberry pie filling

Topping
1 pkg (8oz) cream cheese
1/2 C sugar
1 pkg (8oz) sour cream
1 tsp vanilla
1/2 c nuts (optional)

Dissolve jello in hot water.  Add other ingredients and mix together.  Pour into a 9x13 pan.  Refrigerate till firm.  Spread topping on top of jello mixture.  Keep refrigerated.

Mexican Lasagna

MEXICAN LASAGNA
(original recipe from Marisa)







about 12 corn tortillas (the small ones)
1 lb. ground beef, browned
1 tsp  salt
1/2 tsp each: cumin, oregano, garlic powder, chili powder, cayenne, onion powder
1 16 oz. can diced tomatoes
1 cup salsa
2  8 oz. cans tomato sauce
16 oz. cottage cheese
2 c. mozzarella
2 eggs

Directions:
Brown ground beef. Add salt, spices, tomatoes, salsa, tomato sauce, and warm. In separate bowl, mix cottage cheese, mozzarella, and eggs. Put half meat sauce in a 9 x 13 pan. Top with a layer of tortillas. Top with half of the cheese mix. Repeat. Bake 350 degrees for 1 hour.

Modifications
I used about 15 tortillas.  I put about 1/2 cup of the meat sauce in the bottom of the pan.  Then a layer of tortillas.  Then 1/2 cheese mix then 1/2 meat mix (save a cup for top).  Repeat.  Add another layer of tortillas and then about 1 C of meat sauce on top.

Used 1/4 lb of bison.  Added onions and garlic and a little more cumin.
Try without meat and use black beans and maybe a pinch of sugar in sauce.