Tuscan Turkey Feta Sandwich

2/3 cup vinaigrette
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp pepper
2 cups shredded lettuce
1 large tomato
4 oz feta cheese
1 med cucumber
1/2 purple onion
1/4 cup sliced olives
4 oz deli turkey

Cut bread in half horizontally. Scoop out inside of bread halves, leaving 2-inch shells; brush inside with 3 tablespoons vinaigrette mixture. Layer lettuce and tomato in bottom half of bread, brushing tomato with remaining vinaigrette mixture. Layer cheese and next 3 ingredients over tomato. Cover with plastic wrap; chill 2 hours.

Makes 4 sandwiches

Marshmallow Fondant

 

Rhonda's Ultimate MMF

15 oz. mini marshmallows 2 T water 1/2 tsp salt 2 tsp lemon juice (fresh or bottled) 2 tsp light corn syrup (helps w/ pliability) 1 tsp vanilla 1/2 tsp lemon extract 2 lbs (approx 7 C) confectioner's sugar, sifted 1/2 C Crisco or vegetable shortening

Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.

Cake Mix enhancer

Add this to a cake mix for a better tasting cake:

1 small box pudding mix
add 1/4 cup water
add 1/3 cup oil

You add ingredients just like it says on the box and then you add these ingredients as well. Mix all together and bake at normal time at normal temp. I recommend using whatever pudding you like and mix it up sometimes like trying a banana pudding with vanilla cake to give it extra flavor or a chocolate fudge pudding to a fudge marble cake to give it an irresistible taste.

Gingerbread-Pumpkin Triffle

I want to just keep this idea for later use--I will come back and put in more specifics when I actually make it.

layer gingerbread, then a pumpkin/vanilla pudding mixture, then whipped cream....top with crushed ginger snaps.

Oven-Roasted Chicken

Original source of this Recipe

Description:

Juicy and tender roasted whole chicken

Yield: 4-6 servings

Ingredients:

1 whole frying chicken
garlic salt
seasoned salt
lemon pepper

Instructions:

1. Rinse chicken with cold water and remove giblets from inside. Lay chicken, breast side up, in sink.

2. Sprinkle seasonings generously over chicken (still in sink; this makes less mess!). Lift chicken and place, breast-side down, in baking dish (one that had a lid). Season the back side. Cover with lid.

3. Bake chicken for about 30 minutes per pound at 325 degrees.

4. Test chicken with thermometer and remove when tender (and, of course, at least up to temp!). Remove chicken and place, breast side up, on a plate to serve.

Additional Notes:

I use a deep glass baking dish that's just big enough to hold the chicken. I like to season the chicken ahead of time and keep in the fridge until it's time to start baking it.

Preparation Time: 7 minutes

Cooking Time: 2-3 hours

Lemon Bars

1 cup butter or margarine
1/2 cup powdered sugar
1/2 tsp. salt
2 cups flour
4 eggs, beaten lightly
2 cups sugar
1/2 tsp. baking powder
1/4 cup flour
1/4 cup lemon juice
Rind of one lemon, grated

Preheat oven to 350. Grease a 9x13 pan.

For crust, cream together butter and powdered sugar. Add salt and 2 cups flour, and mix well. Pat gently into greased pan. Bake for 15 to 20 minutes.

For filling, combine remaining ingredients. Mix well (the more you beat and the frothier it gets, the crispier the top - yummy!) and pour over hot crust.

Bake at 350 for 20 to 25 minutes. When done sprinkle with powdered sugar. Cut when cool.

Source for this recipe: http://baskersfunfoods.blogspot.com/2009/02/jeffs-favorite-lemon-bars.html

Apple-Craisin French Toast

1 cup brown sugar
1/2 cup butter
2 tablespoons corn syrup
2 baking apples, peeled and sliced (Granny Smith are good)
1/2 cup craisins (dried cranberries)
5 eggs
1 1/2 cups milk
1 teaspoon vanilla
1 loaf French bread, cut in 1” slices
1/2 teaspoon cinnamon

Cook the brown sugar, butter and syrup in a small pan on top of the stove until smooth. Pour into a 9x13-baking pan. Spread apples slices and craisins over the syrup. Place the bread on top of the apples and craisins. Beat together eggs, milk and vanilla. Pour over the bread. Dust top with cinnamon. Cover and refrigerate overnight. Bake uncovered for 45 minutes at 350. Cut in squares and serve on platter topped with apples, craisins and syrup from pan.

Makes 6-8 servings.
Recipe Source