My favorite smoothie

Ice cubes
Frozen Mango
Orange juice concentrate
water
Ground flax seed
Handful of spinach

Drink up!

chocolate caramel graham bars

adapted from Giada De Laurentiis

I took out the espresso (though I'm sure it's tasty that way) and some of the butter from the crust, and halved the chocolate layer on top (gasp, i know!) . I made them twice and they were gone in a flash once Todd found them and the kids got home from school.

Prep Time:

15 min

Inactive Prep Time:

2 hr 15 min

Cook Time:

22 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

Crust:

• Vegetable cooking spray
• 12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
• 1/4 cup sugar
• 1 stick butter, melted

Directions

Caramel:

• 1/2 cup heavy cream
• 1 stick (4 ounces) butter, at room temperature
• 1 1/2 cups light brown sugar
• 1 tablespoon water

Chocolate Layer:

• 1 cup semisweet chocolate chips
• 1/4 cup heavy cream
• 
  
• 1 sprinkle kosher salt, optional

Special equipment: a candy thermometer

For the crust:

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.

For the caramel:

While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.

For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with kosher salt, if using. Refrigerate for at least 1 hour until firm.

Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.

Aunt Kathy's Orange Syrup

1 c. sugar
1 stick butter
1/2 cup orange juice concentrate

Cook and stir until bubbly and melted and sugar is dissolved.

My new favorite breakfast, lunch dinner and snack

Martha Stewart Living
Alex's Red Berry Risotto Oatmeal

Thanks Alex, whoever you are. Not too sweet and really creamy, yet chewy, not mushy. Try it this weekend if you have the time...This might be our new "Birthday Breakfast" treat. Enjoy.'

Click on picture to enlarge printable recipe.


I also have a quick version of this:
pre-made rice pudding
old-fashioned oats
berries
milk
cook the oatmeal how it says on the box.
add a 1/3 c. rice pudding
add frozen berries
heat in micro for 30 seconds, stir. add milk.

Ally's Favorite Eggs

Boil eggs
Cut eggs in half
Take out yolks and place in bowl
Add mayo and mustard to egg yolks
Salt and pepper
a little vinegar
mash all together

Place this mix into a ziploc baggie and cut off the corner.

Fill eggs with mayo mixture then put a drop of Sriracha sauce (secret ingredient) on each one.

Jenna's Orange Rolls

Jenna’s Orange Rolls

The sweet citrus glaze and classic knot shape have made Jenna's Orange Rolls a top Rhodes recipe that is requested again and again.

12 Rhodes™ Dinner Rolls, thawed but still cold
1 medium orange rind, grated
1/2 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
3 tablespoons orange juice
1/2 teaspoon vanilla extract

Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350°F 15-20 minutes. Remove from pan and place on cooling rack. Brush with citrus glaze while still warm.

Martha's Cherry Cobbler-Mom Beeson

1 c. sugar
1 c. flour
1 1/2 t. baking powder
dash of salt
3/4 cup milk
1/4 c. butter
2 cans cherry pie filling (4 cups)
Stir together sugar, flour, baking powder, salt and milk. In a dep 2 1/2 qt. casserole, melt butter. Stir in sugar mixture. Spoon cherry pie filling over batter. Bake at 350 for about 50 minutes. Serves 8.

Strawberry Romaine Salad-Sarah Jones

1 c. oil
3/4 c. sugar
1/2 c. red wine vinegar
2 cloves garlic, minced
1/2 t. salt
1/2 t. paprika
1/4 t. pepper
1 lg. head romaine lettuce
1 head Boston lettuce
1 pint strawberries, sliced
1 cup monterry jack cheese, shredded
1/2 c. chopped walnuts, toasted

Combine first 7 ingredients in a large jar with lid. cover tightly and shake vigorously. This dressing may be refrigerated for a week.

Tear lettuce into bite-sized pieces. Combine lettuce, strawberries, cheese and walnuts in a large salad bowl. Pour dressing over salad just before serving and toss gently.

Really a favorite! Lemon Cake

Lemon Cake
Copyright, 2001, Barefoot Contessa Parties
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.


Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 2 (8-inch) loaves
User Rating: 5 Stars

Bran Muffins--Grandma Hansen

2 c. Nabisco 100% Bran
2 1/2 cubes butter
3 c. sugar
5 c. flour
2 t. salt
2 t. soda
4 beaten eggs
1 qt. buttermilk
4 c. dry unprocessed bran
optional: raisins, chocolate chips

Pour 2 c. boiling water over 2 cups Nabisco 100% Bran. Cool.
While bran is cooling, cream together butter and sugar.
Add eggs, cooled bran, and buttermilk. Add flour, soda and salt.
Stir in unprocessed bran. Mix well. Prepare muffin tins.

Bake at 400 for 22 minutes.

Raspberry Ripple Crescent Coffee Cake

from the pillsbury bake-off contest.
3/4 c. sugar
1/4 c. butter, softened
2 eggs
3/4 c. ground almonds
1/4 c. flour
1 t. grated lemon peel
1 8oz can pillsbury crescent rolls
8 t. raspberry preserves
GLAZE:
1/3 c. powdered sugar
1 to 2 t. milk

Heat oven to 375. Grease 9-in. round cake pan or pie pan. In a large bowl, combine sugar, butter and eggs; beat until smooth. Add ground almonds, flour and lemon peel; mix well. Set aside.

Separate dough into 8 triangles. Spread 1 t. preserves on each triangle. roll up, starting at the shotest side o the triangle and rolling to opposite point. Place rolls in greased pan in 2 cicles, arranging 5 rolls around the outside and 3 in center. Pour and spread almond mixture evenly over rolls. Sprinkle with almonds.

Bake for 27-37 minutes or until coffee cake is deep golden brown and center is set. Cover with foil during the last 5-10 min. if necessary.

In a small bowl, blend glaze ingredients, adding enough milk for drizzling consistency. Drizzle over warm cake.