Perfect Mashed Potatoes

Perfect mashed potates everytime, plus if you have a lot of things going in the kitchen, you can make them in advance and keep them warm in the oven at 250 degrees F covered with foil until you are ready to eat by Lacey Johnston.
Serves 2 - 4

• 2 Russet Potatoes, peeled and cut into 2" chunks
• 1 Yukon Gold Potato, peeled and cut into 2" chunks
• 1/4 cup Milk
• 4 tbsp Sour Cream (optional)
• 2 tbsp Fresh Chives (optional)
• 4 tbsp Butter
• Salt & Pepper

1. Add potatoes to a large pot, fill with cold water just till covered.
2. Turn heat to high and bring to a bubble. 
3. As soon as it starts to bubble, reduce heat to medium-low (a barely bubbly simmer) and cook 15 minutes.
4. Check potatoes with toothpick to ensure they are done, drain, return to pot.
5. Using a hand potato masher, mash just till there are no longer any big chunks.
6. Add butter, milk, sour cream, chives, salt and pepper to taste. Add more milk if needed to reach desired consistency. Mix with an electric mixer on low speed till smooth.

Roasted Red Pepper and Basil Pesto Panini

A vegetarian sandwich that is very good for you, without all the mayo of a traditional sandwich by Lacey Johnston.
Serves 1.

• 6" French Baquette or Pugliese, sliced in half
• 1/4 cup Fresh Basil
• 1 clove Garlic, chopped
• 2 - 4 tbsp Extra Virgin Olive Oil
• 2 slices Mozarella or Provolone
• 2 Roasted Red Peppers, seeded and sliced in half

1. In a food processor, add basil and garlic. Pulse 2 - 3 times.
2. Through feeder tube, slowly pour in olive oil until mixture becomes paste-like and spreadable, about 2 - 4 tbsp.
3. Spread on insides of sliced bread.
4. Top bottom slice with red peppers and cheese, put top slice on to form sandwich.
5. Toast in a panini maker on medium heat for 3 - 5 minutes or until cheese is melty and bread is slightly toasted.

Spaghetti & Meatballs

A classic spaghetti and meatballs, very easy to make and the meatballs pack a lot of flavor by Lacey Johnston.
Serves 4 - 6
Makes 15 meatballs

• 1 Egg
• 2 slices Bread, chopped into small cubes
• 1 lb. Ground Beef
• 1/4 cup Onion, finely chopped
• 2 tbsp Green Bell Pepper, finely chopped
• 1/4 tsp Dried Oregano
• 1/4 tsp Salt
• 1/8 tsp White Pepper
• 2 tbsp Fresh Parsley, chopped
• 1/4 tsp Garlic Powder
• 1 tbsp Olive Oil
• 1 recipe Spaghetti Sauce
• 1 box Spaghetti Noodles

1. Prepare sauce as directed.
2. Preheat oven to 375* degrees F.
3. Add bread crumbs to food processor, pulse 4 - 5 times or until you have small crumbs but not dust.
4. Toss on a baking sheet and toast in oven till golden, about 3 - 5 minutes.
5. Meanwhile, saute onion and bell pepper in olive oil till crisp-tender on high heat, set aside.
6. Reduce oven temperature to 350* degrees F.
7. In a large bowl, combine egg, bread crumbs, onion, bell pepper, oregano, salt, pepper, parsley, garlic powder and meat; mix well.
8. Shape into 15 meatballs, about 1" in size. Arrange in baking pan with 1" between meatballs.
9. Bake for 15 - 20 minutes or until browned, drain.
10. Meanwhile, cook pasta according to package directions, drain and set aside.
11. Heat large pan over high-heat with 2 tbsp olive oil, add meatballs. Let cook 1 minute, add sauce to pan and reduce to simmer.
12. Simmer for 10 minutes, serve over hot noodles.

Stir-fry Beef & Snow Peas

Marinated beef full of chinese flavors that you can make ahead and simply stir-fry when you are ready to eat. A recipe my mom used to make for my family growing up by Kathy Johnston.
Serves 4 - 5.

• 1 1/2 lbs. Beef Top Round Steak, thinly sliced
• 3 slices Ginger Root, minced
• 2 tbsp Soy Sauce
• 2 cloves Garlic, minced
• 3 tbsp Oyster Sauce
• 2 tbsp Olive Oil
• 2 tbsp Aji-Mirin, Sweet Cooking Rice Wine
• 2 tsp Corn Starch
• 1 tsp Salt
• 4 tbsp Water
• 2 tsp Sugar
• 1/4 tsp Sweet Chili Sauce (more if you want it spicy)
• 1 tsp Worcestershire Sauce
• 2 cups White Rice, steamed
• 2 stocks Celery, diagonal sliced
• 1 Carrot, diagonal sliced, then halved
• 1/2 Yellow Onion, thinly sliced
• 1 Green Bell Pepper, thinly sliced
• 1/2 cup Water Chestnuts
• 1 1/2 cups Snow Peas, tips cut off

1. In a large bowl, mix all ingredients, excluding stir-fry vegetabls, till meat is coated.
2. Cover in plastic wrap and refrigerate for 30 - 60 minutes to marinate.
3. Heat wok over high heat with 1/2 cup Olive Oil.
4. Add meat and marinade, cook about 4 minutes or until meat is almost no longer pink, remove and set aside.
5. Add veggies to wok with 2 tbsp olive oil and 2 tbsp marinade sauce from beef, cook veggies till crisp-tender, about 5 minutes, stirring frequently.
6. Return meat and sauce to wok, cook 2 - 3 minutes more or until meat is done.
7. Pour over white rice and serve family style.

Chinese Pork Dumplings

One of my childhood favorites, my mom's recipe and I have loved them as a kid and still as an adult. Very tasty filling that can be made with either ground pork or ground beef.  Normally I wouldn't recommend using a premade biscuit but this is how my Mom makes them, you can easily substitute the biscuits for won-ton wrappers by Kathy Johnston.
Makes 12 Dumplings.

• 1 thin tube Grand's Biscuits or Won-Ton Wrappers
• 4 stocks Green Onions, sliced
• 1 clove Garlic, finely chopped
• 1/4 cup Water
• 2 tsp Corn Starch
• 1 tbsp Sugar
• 1/2 tsp Worcestershire
• 1 1/2 tsp Sesame Oil
• 2 tbsp Oyster Sauce
• 1 tbsp Soy Sauce
• 1 lb. Ground Pork or Beef
• Salt & Pepper to taste

1. In a large skillet, brown meat and garlic over high heat in 1 tbsp Olive Oil, drain and return to pan.
2. Reduce heat to low, add onion and cook 2 minutes.
3. In a small bowl, mix water and corn starch till smooth.
4. Add corn starch mixture, sugar, Worcestershire, sesame oil, oyster sauce and soy sauce to meat.
5. Return heat to high and cook for 2 – 3 minutes, stirring frequently.
6. Remove from heat and set aside.
7. Lightly grease bamboo steamer baskets to prevent sticking, set aside.
8. Flour board and rolling pin, roll out biscuit dough till paper thin and about the size of a small taco shell, flour well and flip between rolling.
9. Fill with 2 tbsp filling, pull up sides and pinch, twist top and pinch to seal. Should look like a pretty onion or upside down garlic clove.
10. Place dumplings in bamboo steamer baskets, leaving about 1” around each dumpling.
11. Steam 15 – 20 minutes (if using won-ton wrappers, adjust cooking time accordingly), starting on high heat for 3 minutes, reduce to medium-low for remainder of cook time. Dumplings are done when they start to become translucent.

Sugar Cookies

The best sugar cookies I have ever eaten, light and soft with just the right amount of sweetness by Kathy Johnston.
Makes about 36 cookies.

• 2/3 cup Butter, room temperature
• 3/4 cup Sugar
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 Egg, room temperature
• 1 tbsp Milk
• 1 tsp Vanilla
• 2 cups All-Purpose Flour

1. Preheat oven to 375* degrees F.
2. In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
3. Add sugar, salt and baking powder, mix just till combined.
4. Beat in egg, milk and vanilla till combined.
5. Beat in flour slowly, in four parts, mixing till combined between each addition.
6. Divide the dough in half, cover and chill in refrigerator for 30 minutes.
7. On a lightly floured surface, roll out dough until 1/8" thick.
8. Cut into desired shapes (remember to coat cutters in flour between each cut) and place 1" apart on ungreased cookie sheet.
9. Bake 7 -8 minutes or until golden.
10. Let cool on sheet 2 minutes.
11. Transfer to wire rack and let cool completely before frosting.

Mom's Classic Sugar Cookie Frosting
Not too sweet and very spreadable, perfect for decorating cookies by Kathy Johnston.
Decorates about 30 cookies.

• 5 tbsp Butter, softened
• 4 tsp Milk
• 1 lb. Powdered Sugar
• 1 tsp Vanilla Extract

1. Mix all ingredients with electric mixer on medium-high speed till smooth.
2. If too thin = add powdered sugar; If too thick = add milk; If too sugary = add butter

Peach Pie

A cinnamon and fruity peach pie, pairs well with vanilla ice cream.
Serves 8; 381 calories per slice

• 1/2 - 2/3 cup Sugar
• 1/4 tsp Cinnamon
• 1/4 tsp Nutmeg
• 6 cups Frozen Peaches (unsweetened) or Fresh
• 1 tbsp Water
• 1 tsp Corn Starch
• 1 recipe The Best Pie Crust

1. Preheat oven to 375* degrees F.
2. If peaches are fresh, peel and thinly slice.
3. For filling, in a large bowl, stir together sugar, cinnamon, corn starch and nutmeg.
4. Add fresh or frozen peaches and gently toss till coated.
5. Let mixture stand 20 minutes (fresh peaches), 45 minutes (frozen peaches), stirring occasionally.
6. Meanwhile, prepare your pie crust.
7. Stir mixture one last time; pour into pie dish lined with bottom crust.
8. Top with crust, crimp edges, make 3 small slices on top, apply egg or water wash and sprinkle with sugar.
9. Cover edges with foil to prevent over browning.
10. Place pie on a baking sheet, bake for 25 - 30 minutes.
11. Remove foil and bake 25 - 30 minutes more or until pastry is golden and filling is bubbly.
12. Cool pie in dish on wire rack, cover and refrigerate leftovers.

The Best Pie Crust

The best pie crust, perfectly flaky and easy to work with by Barefoot Contessa.
Makes 2 (10-inch) crusts.

• 3 cups All-Purpose Flour
• 1 tbsp Sugar
• 1 tsp Kosher Salt
• 1/3 cup Vegetable Shortening (very cold)
• 12 tbsp Unsalted Butter, diced (very cold)
• 8 tbsp or 1/2 cup Ice Water

1. Combine flour, sugar and salt in a food processor. Pulse 2 - 3 times to mix.
2. Add the butter and shortening, pulse 8 - 12 times until the butter is the size of peas.
3. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
4. Dump out on a floured board and roll into a ball. Wrap in plastic and refrigerate 30 minutes.
5. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring to ensure it doesn't stick.
6. Roll dough onto rolling pin, place on dish, unroll and press to fit (do not stretch).
7. Fill pie with desired filling, repeat with top crust.
8. Crimp edges, cut holes in top and brush wth egg wash or water and sprinkle with sugar.
9. Bake pie according to recipe directions and crust is golden.

Nachos

A quick and easy Nacho recipe that is great for a party appetizer or a meal to share over Margaritas by Lacey Johnston.
Serves 2 - 6.

• Tortilla Chips
• 1/2 cup Pinto Beans or Black Beans
• 1/2 lb. Ground Beef
• 1 tsp Taco Seasoning
• 1/4 cup Tomato Sauce
• Sour Cream
• Iceburg Lettuce, shredded
• Con Queso
• Fresh Tomatoes, diced
• Black Olives, sliced
• Green Onions, sliced

1. Preheat oven to 400* degrees F.
2. Meanwhile, brown beef in large skillet, drain fat and return to pan.
3. Add tomatoe sauce, taco seasoning and pinto beans, bring to a boil
4. Cover and simmer 10 minutes.
5. Arrange tortilla chips in a single or double layer on bottom of an oven safe dish.
6. Top with meat, con queso, green onions and olives.
7. Bake for 5 - 10 minutes or until chips start to become golden.
8. Finish off with sour cream, lettuce and tomatoes. Serve immediately.

Chocolate Crinkles

A mix between a chocolate cookie and a brownie by Better Homes & Gardens.
Makes 48 cookies.

• 3 Eggs
• 1 1/2 cups Sugar
• 4 oz. Unsweetened Baking Chocolate, melted
• 1/2 cup Cooking Oil
• 2 tsps Baking Powder
• 2 tsps Vanilla
• 2 cups All-Purpose Flour
• Powdered Sugar

1. Preheat oven to 375* degrees F.
2. In a large mixing bowl, beat eggs, sugar, chocolate, oil, baking powder and vanilla with an electric mixer until combined. 
3. Beat in the flour, in thirds with the mixer.  Stir in any remaining flour.
4. Cover and chill dough for 1 to 2 hours or until easy to handle.
5. Shape dough into 1-inch balls, roll balls in powdered sugar to coat generously.
6. Place balls 1-inch apart on an ungreased baking sheet.
7. Bake for 8 - 10 minutes or until edges are set and tops are crackled.
8. Transfer to a wire rack and let cool completely.

Pan-Fried Salmon with Mustard Asparagus

Cooking the fish this simple way creates a very good "crust" that really brings the fish to life, pairs well with mustard asparagus and mashed potatoes by Lacey Johnston.
Serves 2.

• 2 Salmon Filets, skin-on.
• 2 tbsp Olive Oil
• 1 bunch Fresh Asparagus
• 1 tsp Dijon Mustard
• 1 tsp fresh Chives
• 1 tbsp Unsalted Butter
• Kosher Salt & Black Pepper, to taste

1. In a large non-stick skillet, heat pan with oil over medium-high heat, till oil is hot but not smoking.
2. Salt and pepper top of fish filets, place in pan skin side up. Salt and pepper skin side. Cook 6 minutes, do not move fish while cooking.
3. Meanwhile, steam asparagus for 5 minutes, set aside.
4. Flip fish gently with a spatula, cook 5 - 7 minutes or until fish flakes easily with fork.
5. Remove from heat and let rest, while preparing asparagus.
6. In a small skillet, melt butter and mustard over medium heat.
7. Add asparagus, salt, pepper and chives; toss well to coat.
8. Serve fish and asparagus immediately.

Rosemary Pork Stew

A hearty bowl of winter vegetables and fresh rosemary by Lacey Johnston.
Serves 6

• 1 lb. boneless Pork Shoulder
• 1 White Onion, diced
• 1 tsp Dried Basil
• 2 tsp Fresh Rosemary, chopped (or 1 tsp dried)
• 2 cups Water
• 3 Carrots, sliced into rounds
• 2 1/2 cups White Mushrooms, quartered
• 1 Green Bell Pepper, cut into 1" pieces
• 1/2 cup Burgundy Red Wine
• 8 oz. can Tomato Sauce
• 2 stems Celery, sliced
• 3 Red Potatoes, skin-on and cut into cubes

1. Trim excess fat from pork shoulder, cut into 1" cubes.
2. Add 1 tbsp vegetable oil, brown pork over medium heat, salt and pepper.
3. Add onion, saute till slightly tender.
4. Add basil, rosemary and water, heat to boiling.
5. Reduce heat, cover and simmer about 1 hour or until pork is almost tender.
6. Add remaining ingredients, cover and simmer about 30 minutes or until vegetables are tender, stirring occasionally.

Classic Beef Pot Roast

A classic beef pot roast, perfect for a sunday dinner with mashed potatoes and carrots by Lacey Johnston.
Serves 4 - 6.

• 1 Eye Chuck Roast
• 2 tbsp Olive Oil
• Kosher Salt
• Pepper
• 1 White Onion, diced
• 1 Carrot, diced
• 2 Celery Stalks, diced
• 2 cloves Garlic, minced
• 16 oz. Chicken Stock
• 2 tbsp Sugar
• 1 bunch Fresh Thyme
• 3 lg. Presentation Carrots, cut into large chunks

1. Preheat oven to 300* degrees F.

2. Pat roast dry with paper towels, salt and pepper well.
3. In dutch oven, brown meat on both or all sides for 2 minutes per side in olive oil, transfer to cutting board.
4. In same pan, sauté onion, carrots and celery till soft. Add garlic and sauté additional minute.
5. Add chicken stock till it will cover the meat half way (once meat is returned to the pan).
6. Add sugar, pepper, salt and thyme, stir well and return meat to center of pan.
7. Cover with foil, cover with lid and roast in oven for 4 – 5 hours on 300* degrees.
8. When there is one hour of cook time left, remove from the oven, move roast to cutting board.
9. Drain liquid to remove large chunks and set on a cool burner for 5 minutes.
10. Skim top of liquid to remove excess fat.
11. Place roast back into liquid, add presentation carrots, cover w/foil, cover w/lid and put back in oven for 1 hour.
12. Remove roast from dutch oven, set on cutting board, cover with foil to keep warm.
13. Place carrots and sauce on burner on medium-high, boil 5 – 10 mins or until tender. Remove carrots.
14. Increase heat to high and reduce sauce to make a gravy, serve over meat and carrots.

Grandma's Oatmeal Cookies

A classic recipe handed down the generations, just like Grandma used to make.  Good mix-ins are chocolate chips, raisins, nuts, dates, coconut or sesame seeds by Grandma Evelyn.
Makes 24 - 36.

• 3/4 cup Unsalted Butter and Shortening (1/2 of each)
• 1 tsp Cinnamon
• 1 cup Sugar
• 1/4 tsp Nutmeg
• 1 cup Brown Sugar, packed
• 1 1/2 cups Rolled Oats
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 1/4 cup All-Purpose Flour, sifted
• 1 tsp Baking Powder
• 1/2 tsp Salt

1. Preheat oven to 350* degrees F.
2. Beat butter, shortening, sugars, eggs and vanilla in large bowl, till smooth.
3. Sift flour, baking powder, salt, cinnamon and nutmeg.
4. Add dry ingredients to sugar mixture in 3 parts, mix just till combined between each addition.
5. Stir in oats.
6. Drop by teaspoon full on greased baking sheet.
7. Bake 12 - 15 minutes, cool on wire rack.

Poached Eggs on Toasted Pugliese

A fancier version of eggs and toast.  A thick slice of Pugliese, lightly toasted with a perfectly rich and delictable poached egg.  Slice into the egg and the yolk with perfectly ooze onto your toast by Lacey Johnston.
Serves 2

• 4 Eggs
• 1 tbsp Butter
• 4 slices Pugliese (or regular bread)
• Salt & Pepper to taste
• Water
• 1 slice Dill Pickle

1. Lightly grease saucier with butter over high heat. 
2. Fill with water 1 - 2 inches deep, add a pickle slice (these keeps the egg from spreading apart, you won't taste it) and bring to a boil, reduce to a simmer.
3. Crack eggs into measuring cup with handle.
4. Slowly slide eggs into water from measuring cup, lip of cup should be as close to the water as possible.
5. Simmer eggs, uncovered 4 - 5 minutes or until whites are set and yolks begin to thicken.
6. Meanwhile, slice your bread and toast.
7. Using a slotted spoon, remove eggs and excess water.
8. Butter toast and top with egg.

Linguini with Sweet Peppers

A light, delicate pasta dish.  Pairs well with chicken, white fish or beef or serve by itself for a vegetarian meal.
Serves 4

• 1 lb. Linguini
• 1 Red Bell Pepper, cut into thin strips
• 1 Yellow Bell Pepper, cut into thin strips
• 4 cloves Garlic, finely chopped
• 4 tbsp Fresh Basil, chopped
• 3 tbsp Extra Virgin Olive Oil
• 1/2 cup Parmesan Cheese, grated
• Salt & Pepper

1. Cook pasta according to package directions, drain and set aside.
2. Preheat skillet over medium heat; saute peppers in oil until they are crisp tender.
3. Add garlic and basil, cook 1 minute longer.
4. Add the pasta and parmesan to the pan, toss well with vegetables.
5. Add salt and gresh ground pepper to taste, drizzle with a little extra virgin olive oil and serve.

Mint Surprise Cookies

A mint-chocolate grasshopper cookie wrapped in a sugar cookie.  A real crowd pleasure for kids and adults by Lacey Johnston.
Makes about 20 cookies.

• 2/3 cup Butter, room temperature
• 3/4 cup Sugar
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 Egg, room temperature
• 1 tbsp Milk
• 1 tsp Vanilla
• 2 cups All-Purpose Flour
• 20 Grasshopper Cookies

1. Preheat oven to 375* degrees F.
2. In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
3. Add sugar, salt and baking powder, mix till combined.
4. Beat in egg, milk and vanilla till combined.
5. Beat in flour, slowly in 4 parts, mixing till combined between each addition.
6. Divide the dough in half, cover and chill in refrigerator for 30 minutes.
7. On a lightly floured surface, roll out dough 1/8" thick.
8. Cut into rounds slightly larger than the grasshopper cookies.
9. Place one grasshopper cookie between two sugar cookie rounds, pinch edges to seal in cookie.
10. Place 1" apart on ungreased cookie sheet, bake for 7 - 8 minutes or until golden.
11. Transfer to wire rack and let cool completely.

Mexican 10 Layer Dip

A cool, refreshing summer picnic treat, just don't forget the tortilla chips.  Great for BBQ or mexican night by Lacey Johnston.
Serves 10 - 20

• 8 oz. Cream Cheese, softened
• 1 tbsp Taco Seasoning
• 1 jar Mild Salsa (I prefer Newman's Own)
• 1 cup Black Beans, drained and rinsed
• 1/2 cup Green Onions, chopped
• 1/2 cup Cheddar Cheese, shredded
• 1/2 cup Jack Cheese, shredded
• 1 cup Iceburg Lettuce, shredded
• 2 tbsp Black Olives, sliced
• 1 jar Salsa Con Queso (I prefer Tostitos)
• 1 1/2 cups Sour Cream
• 2 tbsp Tomatoes, diced
• 1 tbsp Green Chilies, diced
• 2 Bags Tortilla Chips

1. In a small bowl, beat cream cheese, sour cream and taco seasoning until well blended and creamy.
2. Spread onto the bottom of a pie plate or square casserole dish.
3. Layer salsa, con queso, black beans, cheese, green onions, lettuce, olives, tomatoes, chilies (in that order).
4. Cover and refrigerate at least 1 hour before serving.
5. Serve with tortilla chips for dipping.

Chocolate Cake

A moist, super fluffy classic chocolate cake by Better Homes & Gardens.  Pairs well with The Best White Frosting (as shown).
Serves 12 - 16

• 3/4 cup Butter, softened
• 3 Eggs
• 2 cups All-Purpose Flour
• 3/4 cup Unsweetened Cocoa Powder
• 3/4 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 cups Sugar
• 2 tsp Vanilla
• 1 1/2 cups Milk

1. Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, lightly grease two 8" round cake pans and then dust with flour to prevent sticking.  Preheat oven to 350* degrees F.
2. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 - 4 minutes). Scrape sides of bowl and beat for an additional 2 minutes.
4. Add eggs, 1 at a time to butter mixture, beating after each addition.
5. Alternately, add flour mixture and milk to butter mixture, beating on low speed after each addition, just till combined.  Beat on medium to high speed for 20 seconds more.
6. Spread batter evenly into prepared pans, tap pans on counter to remove air bubbles.
7. Bake for 35 - 40 minutes or until toothpick comes out clean.
8. Cook cake layers in pans for 15 minutes.
9. Remove from pans and let cool completely on wire racks before frosting.

The Best White Frosting

A creamy, ultra white frosting that isn't too sweet by Lacey Johnston. Makes about 3 cups (frosts two 8" or 9" cake layers)

• 1 cup Shortening
• 4 tbsp Butter, softened
• 2 tsp Vanilla
• 16 oz. Powdered Sugar
• 6 tbsp Milk

1. In a large mixing bowl, beat shortening, butter and vanilla with an electric mixer on medium speed for 30 seconds.
2. Add half the powdered sugar and 4 tbsp milk, beat till combined on medium speed.
3. Add remaining powdered sugar and more milk as needed to reach spreading consistency. 

Lacey's Meatloaf

A moist, classic meatloaf prepared with the traditional ketchup glaze.  Can also be made with a mixed sweet pepper relish (as shown above) by Lacey Johnston.
Serves 6 - 8.

• 1 lb. Ground Beef (10% fat)
• 1/2 lb. Ground Pork
• 5 Crimini Mushrooms, chopped
• 2 Eggs
• 3/4 cup Milk
• 2 slices of Bread, cut into small cubes
• 1/2 White Onion, chopped
• 2 cloves Garlic, finely chopped
• 2 tbsp Fresh Parsley, chopped
• 1 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 1/4 tsp Dried Basil
• 1/4 tsp Dried Oregano

Glaze:

• 1/4 cup Ketchup
• 2 tbsp Brown Sugar
• 1 tsp Mustard Powder

1. Preheat oven to 350* degrees F.
2. In a large bowl, combine eggs and milk, beat slightly with a fork.
3. Add bread crumbs, mushroom, onion, parsley, salt, oregano, basil, pepper and meat. Mix well with hands till well combined.
4. Lightly pat mixture into an 8 x 4 x 2" bread loaf pan.
5. Bake for 1 hour or until internal temperature reaches 160* degrees F.
6. Meanwhile, mix ketchup, mustard and brown sugar in a small bowl, set aside.
7. When 30 minutes of cook time remains, spoon off excess fat and glaze with 3/4 of ketchup mix.
8. When the loaf reaches 160* degrees, add remaining glaze and cook another 10 minutes.
9. Let stand for 10 minutes before serving.

Cooks Note: To prepare with mixed sweet pepper relish, do not prepare ketchup glaze.  Slow cook over medium-low heat in 2 tbsp oil, 1 Red Bell Pepper, 1 Yellow Bell Pepper and 1 Yellow Onion cut into small cubes.  When vegetables are very tender and meatloaf reaches 160* degrees F, top meatloaf and let cook another 10 minutes.

Halibut with Chive Butter Dressing

A light, flaky fish with a simple butter and herb sauce. You can substitute Halibut for Tilapia by Lacey Johnston.
Serves 2.

• 2 Halibut or Tilapia Filets, about 1" thick
• 1/2 tsp Kosher Salt
• 2 tbsp Unsalted Butter
• 1 tbsp Salted Butter, Melted
• 3 tbsp Fresh Lemon Juice
• 2 tsp Olive Oil
• 1 tsp Fresh Chives, chopped

1. In a large non-stick skillet, heat oil, butter and lemon juice over medium-high heat.
2. Meanwhile, salt and pepper fish on both sides.
3. Add fish to skillet, saute 4 minutes.
4. Flip fish and saute 3 - 4 minutes or until fish flakes easily.
5. In a small bowl, combine melted butter and fresh chives, pour over fish just before serving.

Mushroom Lasagna

A mixed mushroom and fresh herb lasagna by Lacey Johnston.  For a more traditional lasagna, substitute mushrooms for 1 lb. ground beef and skip the olives.
Serves 6

• 15 Crimini Mushrooms, roughly chopped
• 8 Morel Mushrooms, sliced
• 1 White Onion, chopped
• 1/4 tsp Tomato Paste
• 14.5 oz. can Diced Tomatoes, undrained
• 8 oz. can Tomato Sauce
• 1 tsp Dried Oregano
• 1/4 tsp Black Pepper
• 2 tbsp Fresh Parsley, finely chopped
• 4 Fresh Basil Leaves, finely chopped
• 1 Egg, beaten
• 8 oz. Ricotta Cheese
• 16 oz. Cottage Cheese
• 1/4 cup Parmesan Cheese, grated
• 6 oz. Mozzarella, shredded
• 1 tbsp Sugar
• 1 clove Garlic, finely chopped
• 1/4 cup Black Olives (optional)

1. Cook pasta according to package directions, rinse with cold water, drain well. 
2. Lay cooked pasta on tin foil in single layers to dry, otherwise pasta will stick together.
3. Meanwhile, mix tomatoes, sugar and olives in food processor till well blended, set aside.
4. In a large saucepan, cook onion till tender, add garlic, stir for 1 minute more.
5. Add tomato mixture, tomato sauce, tomato pasta, dried seasonings and pepper.
6. Bring to a boil, reduce heat, cover and simmer for 15 minutes, stirring occassionally.
7. Add mushrooms and fresh herbs, cover and simmer for 5 minutes.
8. Meanwhile, for cheese filling, combine egg, ricotta, cottage cheese, parmesan and 1/2 of the mozzarella, mix well, set aside.
9. In a large casserole dish, spread cooked sauce on the bottom of the dish, about 1/2 cup.
10. Lay two rows of the cooked noodles, trim to fit.
11. Spread with 1/2 the cheese mixture and half the sauce.
12. Add noodles to cover and repeat layer of sauce and cheese.
13. Cover with noodles, sauce and top with remaining parmesan.
14. Bake for 50 minutes covered with foil.
15. Remove foil and bake an additional 5 minutes uncovered.
16. Let stand 10 minutes before serving.

Herb Butter Green Beans

Fresh, crisp green beans lightly dressed with herb butter and a hint of mustard by Lacey Johnston.  Paired above with pork loin chop and mashed potatoes.
Serves 4.

• 1 lb. Green Beans, trimmed and cut into 2" pieces
• 1 tbsp Fresh Chives, chopped
• 1 tbsp Fresh Parsely, chopped
• 2 tsp Butter, room temperature
• 1/2 tsp Stone Ground Mustard or Dijon Mustard
• 1/4 tsp Kosher Salt
• 1/8 tsp Black Pepper

1. Steam green beans, covered for 5 minutes or until crisp tender.
2. Drain and return to pan.  Add all ingredients, toss well until butter is melted and beans are coated.

Garlic and Olive Oil Penne

A simple, tasty pasta dish that makes a perfect side or can stand on it's own as a meal by Lacey Johnston.
Serves 2.

• 2 cups Penne
• 1/3 cup Extra Virgin Olive Oil
• 2 cloves Garlic, finely chopped
• 1 tbsp Fresh Parsley, chopped
• 1 tsp Lemon Zest
• 1 tbsp Lemon Juice, fresh
• 1 tbsp Unsalted Butter
• Salt and Pepper to taste

1. Cook pasta according to package direction, drain and set aside.
2. In the same pan pasta was cooked, heat oil and butter over medium heat.
3. Add garlic to hot oil and cook 1 minute, do not brown.
4. Add pasta, parsley, lemon zest, lemon juice, salt and pepper, toss well to coat.
5. Serve immediately.

Grandma's Coffee Cake

A sweet, cinnamon coffee cake with the classic crunchy topping by Grandma Evelyn. Authors Note: I accidentally used baking soda instead of baking flour in my first attempt (shown above), yours will come out fluffy and light unlike the above photo.
Serves 4 - 6.

• 1 Egg, beaten
• 1/2 cup Sugar
• 1/2 cup Milk
• 2 tbsp Apple Sauce
• 1 cup All-Purpose Flour
• 1/2 tsp Salt
• 2 tbsp Baking Powder

Topping:

• 1/2 cup Sugar
• 1 tsp Brown Sugar
• 2 tbsp All-Purpose Flour
• 1 tsp Cinnamon
• 2 tbsp Butter, room temperature

1. Preheat oven to 350* degrees, grease 8" square baking dish, set aside.
2. Combine egg, sugar, milk and apple sauce in a large bowl, mix well with an electric mixer on low speed.
3. Sift flour, salt and baking powder, mix will with fork and add to wet ingredients.
4. Pour into prepared baking dish, tap bottom of dish on counter to remove air bubbles.
5. For topping, in a small bowl mix all ingredients and sprinkle on top of cake.
6. Bake for 15 - 25 minutes or until toothpick comes out clean.
7. Let cool for 10 minutes before serving.

Brown Sugar Glazed Carrots

Brings out the natural sweetness of the carrot, pairs well with roasts or simply serve over white rice as shown by Lacey Johnston.
Serves 2 - 4.

• 2 Large Carrots, peeled and cut crosswise and lengthwise
• 1 tbsp Butter
• 1 tbsp Brown Sugar
• Salt & Pepper to taste

1. In a medium saucepan, cook the carrots covered in a small amount of salted, boiling water for 8 - 10 minutes.
2. Drain and remove from pan, set aside.
3. In the same pan, combine butter, brown sugar and a dash of salt.  Cook and stir over medium heat until combined, about 1 minute.
4. Add carrots, cook uncovered for 2 minutes or until glazed, stirring frequently.
5. Season with freshly cracked black pepper.

Banana Muffins

Soft, warm banana muffins that are super easy to make.  You will never want the boxed version again! by Kathy Johnston.
Serves 6 - 8.

• 1 3/4 cups All-Purpose Flour
• 1/3 cup White Sugar
• 2 tsp Baking Powder
• 1/4 tsp Kosher Salt
• 1 Egg, beaten
• 1/2 cup Milk
• 1/4 cup Vegetable Oil
• 3/4 cup Mashed Banana
• 1/4 cup Applesauce (optional, makes muffins more moist)

1. Preheat oven to 400* degrees, grease 12, 2 1/2" muffin cups, set aside.
2. In a medium bowl, combine flour, sugar, baking powder and salt.  Make a well in the center of the mixture and set aside.
3. In another bowl, combine egg, milk, applesauce and oil, mix well with fork.
4. Add wet mixture and mashed banana all at once to flour mixture. Stir just until moistened with a wooden spoon (batter should be slightly lumpy).
5. Spoon batter into prepared muffin tins, filling each 2/3 full.
6. Bake for 18 - 20 minutes or until a toothpick comes out clean.
7. Cool in muffin tins on wire racks for 5 minutes.
8. Remove from tins and serve warm.

Macaroni Salad

A very cool, classic macaroni pasta salad.  Perfect for picnics by Lacey Johnston.
Serves 6.
Print Recipe

• 2 cups Elbow Macaroni Pasta
• 1/2 cup Celery, thinly sliced
• 1 Red Bell Pepper, finely chopped
• 2 tbsp Red Onion, finely chopped
• 1 clove Garlic, minced
• 3/4 cup Mayonnaise
• 1/4 cup Sweet Pickles, finely chopped
• 1 tbsp Milk
• 2 tbsp Dijon Mustard
• 1/4 tsp Kosher Salt
• 3/4 cup Sharp Cheddar Cheese, cut into small cubes
• 3 Hard Boiled Eggs, coarsley chopped
• 1/4 tsp Black Pepper

1. Cook pasta according to package directions, rinse with cold water till pasta is no longer warm.
2. In a large bowl, add pasta, red peppers, onion, garlic, sweet pickles, cheese and celery, mix well.
3. In a small bowl, combine mustard, pepper, salt, milk and mayo, mix well.
4. Pour dressing over pasta mix, toss well to coat.
5. Add eggs, toss to combine.
6. Chill 4 - 24 hours before serving, store leftovers in the refrigerator, covered.

Fettuccini Alfredo

This is a less rich version of the classic fettuccini alfredo that uses chicken stock instead of cream by Lacey Johnston.
Serves 4.
Print Recipe

• 8 oz. Fettuccini
• 1 1/4 cups Chicken Stock
• 2 tbsp All-Purpose Flour
• 2 tbsp Unsalted Butter
• 1/3 cup Cream Cheese, softened
• 3 tbsp Parmesan Cheese, grated and divided
• 1/4 tsp Ground Nutmeg
• 1/8 tsp Black Pepper
• 2 tbsp Fresh Parsley, chopped

1. Cook pasta as directed on package, drain and set aside.
2. In same pot pasta was cooked, melt butter.
3. Add flour and stir till combined into a paste.
4. Add chicken stock, cream cheese, 2 tbsp parmesan cheese, nutmeg and pepper; cook 2 minutes over medium heat stirring constantly until mixture starts to boil and thicken.
5. Return pasta to pot, add parsley and toss well to coat.
6. Sprinkle with remaining parmesan cheese.

Pumpkin Chocolate Chip Bread

A moist, dessert bread with a delicious taste of pumpkin and spices, add chocolate and it's even better by Lacey Johnston.
Yields 2 Loafs
Print Recipe

• 1 (15 oz.) can Pumpkin
• 3 cups Sugar
• 4 Eggs
• 2 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 2/3 cup Water
• 1 1/2 cups Chocolate Chips
• 1 cup Cooking Oil
• 3 1/3 cups All-Purpose Flour
• 1 1/2 tsp Kosher Salt
• 1 tsp Ground Nutmeg

1. Preheat oven to 350* degrees and grease 2 loaf pans, set aside.
2. In a very large mixing bowl, beat sugar and oil with an electric mixer on medium speed.
3. Add eggs and beat well, set aside.
4. In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
5. Slowly add flour mixture and water to sugar mixture in three additions, beat on low speed after each addition just until combined.
6. Beat in pumpkin and chocolate chips until combined.
7. Pour evenly into greased loaf pans, bake for 55 - 65 minutes or until toothpick comes out clean, rotate once during cooking time.
8. Cool in pans on wire rack for 10 minutes.
9. Remove from pans and let cool completely.
10. Wrap in cellophane and store overnight in refrigerator, stays fresh for up to 5 days if stored in the fridge.  For long term storage, wrap in cellophane, then foil and store in freezer for up to 3 months.  Let dethaw overnight in refrigerator before eating.

Mixed Mushrooms with Garlic

A mix of mushrooms and garlic creates an exciting side dish.  Pairs well with Roast Pork Tenderloin, chicken or steak by Lacey Johnston.
Serves 2.
Print Recipe

• 10 small Cremini Mushrooms
• 5 large Shiitake Mushrooms
• 2 tbsp Fresh Parsley, finely chopped
• 3 cloves Garlic, finely chopped
• Salt & Pepper to taste
• 1 tbsp Olive Oil

1. Remove stems from cremini mushrooms and cut into quarters.
2. Cut off about 1/4" of the stems of the shiitake, cut in halves down the stem.
3. Heat oil in large skillet (if the skillet is not large enough the mushrooms will not saute properly and will turn out watery) over medium-high heat, add mushrooms.
4. Saute until moisture evaporates from mushrooms and they start to brown and shrink in size, about 10 minutes.
5. Add garlic, herbs, salt and pepper, cook 1 minute longer.

Roast Pork Tenderloin

This juicy tenderloin recipe infuses the meat with garlic, herbs and white pepper.  Pairs perfectly with Mixed Mushrooms and Garlic as shown above by Lacey Johnston.
Serves 4 - 8.

• 2 lbs. Pork Tenderloin, truss together if two 1 lb. tenderloins
• 3 cloves Garlic, minced
• 2 tsp Kosher Salt
• 3/4 tsp White Pepper
• 1/4 cup Fresh Thyme, finely chopped
• 1/4 cup Fresh Parsley, finely chopped
• 1 tsp Olive Oil
• 2 tbsp Olive Oil
• 28 oz. Chicken Stock

1. In a small bowl, mix together garlic, salt, white pepper, thyme, parsley and 1 tsp olive oil (this should make a dry paste).
2. Dry tenderloin with paper towels.
3. Cover tenderloin with dry rub, wrap in plastic and refrigerate 6 hours.
4. Preheat oven to 350* degrees F.
5. Heat oil over medium-high heat in a large skillet, brown meat on all four sides, 2 minutes per side.
6. Remove pork and place in roasting pan.
7. In same pan pork was cooked in, add chicken stock and return heat to medium-high.
8. Scrap pan to remove all brown bits from the pan.
9. Once it starts to bubble, pour into roaster covering about 1 - 2 inches of the pork.
10. Cover with foil and cook until the internal temperature is 150* degrees (about 40 minutes).
11. Remove pork and set on cutting board, tent with foil to rest for 10 minutes before cutting.

Homemade Hamburger Helper

Cheeseburger Macaroni Hamburger Helper without all the preservatives by Lacey Johnston.
Serves 4 - 6
Print Recipe

• 1/2 lb. Ground Beef
• 1 lb. box Elbow Macaroni Pasta
• 1 bag Frozen Corn
• 1 1/2 cups Cheddar Cheese, shredded
• 1/2 cup Cream Cheese, softened
• 1/4 cup All-Purpose Flour
• 2 cups Milk
• 14 oz. can Tomato sauce
• 1/2 tsp Dried Basil
• 1/2 tsp Dried Oregano
• 1/2 tsp Garlic Powder
• 1 tbsp Parsley Flakes
• 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper

1. Cook pasta according to package directions, drain and set aside.
2. Meanwhile, cook meat over medium-high heat in large skillet till browned, drain and return to pan.
3. Add all dry seasonings and flour, stir till combined.
4. Add milk, tomato sauce and corn, bring to a boil stirring constantly.
5. Reduce heat to a low simmer, cover and cook 2 minutes.
6. Add macaroni pasta, toss well to coat.

Creamy Basil & Red Pepper Pasta

A creamy sauce with a perfect blend of fresh basil and roasted red peppers, makes you think of summertime by Lacey Johnston.
Serves 4.
Print Recipe

• 2 cups Penne Pasta
• 1/4 cup Milk
• 4 oz. Cream Cheese, softened
• 10 oz. Roasted Red Peppers Packed in Oil, drained and seeded
• 3/4 cup Fresh Basil Leaves
• 2 tbsp Parmesan Cheese, grated

1. Cook pasta according to package directions, set aside.
2. Place peppers, cream cheese, milk, basil and parmesan into food processor, cover and blend till smooth, about 1 minute.
3. Place sauce back into same pan used for cooking pasta.
4. Cook on medium heat for 5 minutes or until heated through, stirring often.
5. Add pasta back into pot with sauce, toss well to coat.

Broccoli - Cauliflower Bake

A perfect side dish of comfort, vegetables in a creamy cheese sauce.  Pairs well with chicken, beef and pork by The Oregonian.
Serves 10.

• 4 cups Broccoli, stems removed
• 3 cups Cauliflower, stems removed
• 10 3/4 oz. can Condensed Cream of Mushroom Soup
• 1 tbsp Unsalted Butter
• 1 tbsp Unsalted Butter, melted
• 3 oz. American Cheese, torn into medium pieces
• 1 tbsp Onion, finely chopped
• 1/2 tsp Dried Basil
• 3/4 cup Panko Bread Crumbs

1. Preheat oven to 375* degrees F.
2. In a large saucepan, cook broccoli and caulflower in a small amount of salted, boiling water for 6 - 8 minutes, covered.  Drain, remove from pan and set aside.
3. In same pan, saute onion until tender in butter over medium-high heat, add soup, cheese and basil.
4. Cook and stir until bubbly, stir in cooked veggies.
5. Toss to coat and transfer mix to 1 1/2 quart casserole dish.
6. Sprinkle bread crumbs evenly over veggies, drizzle butter evenly over bread crumbs.
7. Bake for 15 minutes.

Vegetarian Burritos

Vegetarian burritos even meat lovers will enjoy. Packed with mexican flavors and veggies by Lacey Johnston.
Serves 2 - 4.
Print Recipe

• 1 Green Bell Pepper, sliced into thin strips
• 1 Red Bell Pepper, sliced into thin strips
• 1 White Onion, sliced into thin strips
• 15 oz. can Refried Beans
• 15 oz. can Black Beans, drained
• 1/2 cup Corn
• 1 tbsp Taco Seasoning
• 1/4 cup Sour Cream
• 2 cups Iceburg Lettuce, chopped
• 2 Red Tomatoes, diced
• 1 tbsp Olive Oil
• 1 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 1 tbsp Unsalted Butter
• 1/3 cup Water
• 1 pkg. Large Tortillas
• 1 cup Cheddar Jack Cheese, shredded

1. Preheat oven to 325 degrees F.
2. In a large skillet, saute bell peppers and onion until tender. Set aside.
3. In a small saucepan heat refried beans, water and taco seasoning over medium-low heat.
4. In a nonstick skillet, saute corn in butter, salt and pepper for 1 - 3 minutes or until done.
5. Assembly burritos with all ingredients excluding tomato and lettuce.
6. Wrap burritos in foil and place on baking sheet, bake for 30 minutes.
7. Unwrap burritos and top with lettuce and tomato.

Chili

Meaty, hearty chili that is perfect on those cold wintery days by Kathy Johnston.
Serves 6.
Print Recipe

• 1/4 cup White Onion, chopped
• 1 stem Celery, chopped
• 4 lg. White Mushrooms, quartered
• 1 Green Bell Pepper, chopped
• 1 tbsp Olive Oil
• 1 lg. can Diced Tomatoes
• 1 can Nalley's Chili, no beans
• 8 oz. can Tomato Sauce
• 1 can Red Kidney Beans
• 1 tbsp Chili Powder
• 1 1/2 lbs. Ground Beef, lean
• 1 clove Garlic, chopped
• 1 tsp Salt
• 1/4 tsp Black Pepper

1. In a large dutch oven, saute onion, celery and beef in olive oil until meat is brown and veg is tender over medium-high heat.
2. Add garlic, saute 1 minute then add chili powder.
3. Add chili, green bell pepper, tomatoes, beans and tomato sauce, bring to a boil and reduce to a simmer.
4. Cover and simmer for 1 hour.
5. Add mushrooms, simmer uncovered for 15 minutes.
6. Serve with cheddar cheese and sour cream if desired.

Braeburn Apple Jelly

Lightly sweet apple jelly, perfect for breakfasts and desserts by Lacey Johnston.
Makes 10 cups, About 6 - 8 jars.

• 5 lbs. Braeburn Apples
• 9 cups Sugar
• 1 box Pectin
• 5 cups Purified Water
• 3/4 cup Purified Water, if needed
• 6 - 8 Sanitized Glass Jars and Lids

1. Discard apple stems, cut apples into small pieces, do not peel.
2. Place apples in a large stockpot; add 5 cups purified water and bring to a boil.
3. Reduce heat to low, cover and simmer for 10 minutes.
4. Crush cooked apples with a potato masher, cover and simmer 5 more minutes, stirring occasionally.
5. Remove apples from heat and mash well.
6. Strain apples to make 7 cups prepared fruit juice, discard pulps.  Add up to 3/4 cup water if needed to get 7 cups juice.
7. Put prepared juice back into stockpot, add pectin.
8. Bring to a full rolling boil (bubbles do not break while stirring) while stirring constantly.
9. Quickly stir in sugar.
10. Return to a full rolling boil and boil 1 minute, stirring constantly to remove any lumps.
11. Remove from heat, let sit 5 minutes.
12. Skim off any skum/foam that forms.
13. Pour jelly into jars immediately leaving 1" at top of jar.
14. If sealing with wax, melt chopped wax in double boiler using a sanitized tin can.
15. Cover hot jelly with 1/2" hot wax, let wax and jelly cool completely before sealing with lids.
16. Jelly stores in fridge unsealed for up to 6 months, if sealed with wax store in a cool, dark place for up to 5 years. 

Frosted Vanilla Cupcakes

Light, fluffy, moist cupcakes.  Perfect for any event and pairs well with your favorite frostings by Lacey Johnston.
Makes 12 - 24 cupcakes.

• 2 cups All-Purpose Flour
• 1 1/2 cups Sugar
• 3 tsp Baking Powder
• 1/2 tsp Kosher Salt
• 4 Egg Whites
• 1/2 cup Shortening
• 1 cup 2% Milk
• 1 1/2 tsp Vanilla Extract

Vanilla Frosting:

• 5 tbsp Unsalted Butter, softened
• 4 tsp Milk
• 1 lb. Powdered Sugar
• 2 tsp Vanilla Extract
• 1 - 3 drops Food Coloring (if desired)

1. Preheat oven to 350* degrees F, line cupcake pan with paper liners, set aside.
2. Combine flour, sugar, baking powder, salt, butter, milk and vanilla in large mixing bowl.
3. Mix at low speed with electric mixer for 2 minutes, scrape bowl.
4. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
5. Fill liners 1/2 - 2/3 full, do not overfill.
6. Bake 20 - 25 minutes or until golden and toothpick comes out clean.
7. Cool 10 minutes in pan, remove and set on wire rack to cool completely.
8. To make frosting, mix all ingredients with an electric mixer in a large bowl on low - medium speed.  If it is too thin, add more powdered sugar, too sugary add more butter, too thick, add more milk or vanilla.
9. Frost cupcakes once completely cool.  Store covered on counter for up to 5 days.

Black Raspberry Jam

This jam is best made during berry season (late summer) and makes a very spreadable, rich berry jam by Lacey Johnston.
Makes 6 medium jars.

• 1/2 flat Blackberries
• 1/2 flat Raspberries
• 1/2 cup Purified Water
• 1 box Pectin
• 7 cups Sugar
• 6 - 8 Sanitized Jars and Lids
• 1 large Sanitized Tin Can
• 1 box Wax, for food sealing

1. Gently boil jars and lids to sanitize, let dry and cool on clean towel.
2. Rinse berries and put into large stockpot.
3. Add 1/2 cup water, cover and turn heat to medium low. 
4. Simmer 30 minutes or until bubbling and foamy, it is important to check berries often.
5. Remove from heat and mash berries with hand masher.
6. Strain 1/2 of the berries, pressing berries to remove as much juice as possible. Toss pulps.
7. Measure 5 cups of berries back into the stock pot.
8. Add 1 box pectin and cook on medium-high heat stirring constantly till bubbles remain while stirring.
9. Add sugar, stirring constantly cook 1 minute or until all sugar lumps dissolve.
10. Remove from heat and let stand for 10 minutes.
11. Remove scum from the top of berries using a large spoon and jar immediately, leaving 1" or room at top, set lid slightly on top but not closed.
12. Once cooled, place sanitized tin can sitting up in 2" of boiling water in stockpot. 
13. Put chopped wax pieces into can to melt wax.
14. Top cooled jam with 1/4" of wax.
15. Once wax is set, seal with lids and store in a cool, dark place for up to 5 years.  If unsealed, stores in fridge for up to 6 months.

Mom's Beef Stroganoff

This is my Mom's recipe with a tomato cream sauce instead of the traditional white sauce. Very tasty and makes wonderful leftovers by Kathy Johnston.
Serves 4 - 6.

• 1 lb. Beef Shoulder, cut into 1" cubes
• 2 tbsp Olive Oil
• 1/2 cup White Onion, chopped
• 1 clove Garlic, chopped
• 1 cup Crimini or White Mushrooms, sliced
• 1 cup Sour Cream
• 1 (10 oz. can) Condensed Tomato Soup
• 1 tbsp Worcestershire Sauce
• 1/2 cup All-Purpose Flour
• 6 drops Tabasco Sauce
• 1/2 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 1 (8 oz.) pkg. Curly Egg Noodles

1. Dip beef cubes into flour and brown in hot oil in a large saute pan or dutch oven.
2. Add onions and mushrooms, saute till tender and moisture has left mushrooms.
3. Add garlic, saute 1 minute more.
4. Add tomato soup, sour cream, worcestershire, tabasco, salt and pepper, mix well.
5. Simmer 1 hour and 15 minutes.
6. Prepare pasta as directed on package, drain and mix into sauce. Toss till noodles are coated.

Pink Lady Sandwich

This is a super simple, crisp fruit and oozy jam make it the perfect lunchtime meal or snack, also try using fresh pears instead of apples by Lacey Johnston.
Serves 1.

• 1 Pink Lady Apple, Cut into thin slices
• 2 pieces Honey Wheat Bread
• 1 tbsp Strawberry Jam or Jelly
• 1 tbsp Cream Cheese

1. Spread your cream cheese on one piece of bread (this is easiest when it is soft).
2. Spread your jam or jelly on the other piece of bread.
3. Arrange your apples in one to two layers on top of the jam.
4. Top with cream cheese bread.

Parmesan & Bacon Ranch Dip

This creamy, tangy ranch dip has just a perfect hint of bacon, perfect for dipping vegetables, cheese or meats on an appetizer platter by Lacey Johnston.
Serves 6 - 10.

• 1/2 cup Sour Cream
• 1/4 cup Mayonnaise
• 3 slices Bacon, cooked and crumbled
• 1/2 cup Ranch Dressing
• 1/4 cup Parmesan Cheese, freshly grated
• 1 tbsp Green Onions, sliced
• 1 Red Pepper, that stands up (optional for presentation)

1. In a large bowl, mix sour cream, mayo, ranch and parmesan cheese with spoon until well combined.
2. Refrigerate at least 1 hour (or up to 72 hours).
3. Add bacon and mix till combined.
4. Pour dip into serving bowl or pour into a hollowed out and seeded bell pepper.
5. Top with green onions.
6. Serve with vegetables, cheese, crackers, meats or potato chips.

Crustless Ham & Cheese Quiche

This fluffy, cheesy ham and cheese quiche is quick and easy with a pretty presentation for entertaining by Lacey Johnston.
Serves 4.

• 7 Eggs
• 1 cup Smoked or Honey Ham, cut into small cubes
•  1/2 cup Green Onions, sliced
• 1/2 cup Fresh Tomatoes, chopped and seeded
• 1/2 Red Bell Pepper, chopped
• 1/4 cup Sour Cream
• 1/2 cup Sharp Cheddar Cheese, shredded
• 1/2 cup Mozzarella Cheese, shredded
• 1 tbsp Olive Oil
• 1 tsp Kosher Salt
• 1/2 tsp Fresh Ground Black Pepper
• 1 tsp Dried Parsley

1. Preheat the oven to 325* degrees F.  Grease square 9" x 9" baking dish, set aside.
2. In non-stick skillet, saute peppers in oil until almost tender.
3. Meanwhile, beat eggs, salt, pepper, parsley and sour cream with wire whisk in medium-sized bowl until well blended.
4. Add onions, tomatoes and ham to skillet, cook for 15 seconds while tossing to mix.
5. Pour egg mixture into greased baking dish.
6. Evenly top with vegetable and ham mixture.
7. Evenly top with cheese blend, sprinkle top with 1 tbsp extra tomatoes and green onions if desired.
8. Bake 25 - 30 minutes or until center is set.
9. Let stand 5 minutes before cutting and serving.

Vegetarian Three Bean Chili

This vegetarian chili is the perfect blend of beans, vegetables and spices.  You won't even notice you are missing the meat it is so good by Lacey Johnston.
Serves 6.

• 1/2 Yellow Onion, chopped
• 1 stem Celery, chopped
• 1 Green Bell Pepper, chopped
• 1 clove Garlic, minced
• 1 tbsp Olive Oil
• 1 tbsp Chili Powder
• 1 tsp Kosher Salt
• 15 oz. can Red Kidney Beans, drained
• 15 oz. can Cannellini Beans (White Kidney), drained
• 14 oz. can Nalley's No Meat Chili
• 14 oz. can Tomato Sauce
• 2, 14 oz. cans Diced Tomatoes
• 4 lg. White Mushrooms, quartered (optional)

1. In a large dutch oven, saute onion and celery in oil till tender over medium-high heat.
2. Add garlic, saute 1 minute, add chili powder.
3. Add chili, green pepper, tomatoes, beans and tomato sauce, bring to a boil and reduce to a simmer.
4. Cover and simmer for 1 hour.
5. Add mushrooms and simmer 15 minutes more.
6. Top with cheddar cheese and sour cream to serve.

Chocolate Mousse Pie

Luxurious chocolate mousse layered with vanilla ice-cream on a sweet Oreo cookie crust by Lacey Johnston.
Serves 6 - 8.

• 1 1/2 cups 2% Milk, cold
• 1 pkg. Oreo Cookies
• 1 pkg. Jell-O Instant Chocolate Pudding Mix
• 1 quart Vanilla Ice-Cream, softened
• 1 cup Cool Whip Topping

1. Place cookies in a food processor, blend till finely crushed.
2. Spread evenly into a 9" pie place, press onto bottom and side of dish with even pressure to form crust.
3. Bake in a 375* degree oven for 4 - 5 minutes or until edges are browned, let cool completely before filling.
4. Beat softened ice-cream in a large bowl with electric mixer until spreadable.
5. Evenly spread the ice-cream into the cooled pie crust until half full.
6. Cover pie with foil and freeze till ice-cream hardens, at least 2 hours.
7. Pour milk into large bowl, adding dry pudding mix.  Beat with wire whisk 2 minutes.
8. Gently fold in cool whip with spatula.
9. Evenly spread chocolate mousse over ice-cream layer.
10. Cover with foil and freeze, at least 4 hours.
11. Remove from freezer 10 minutes before serving.  Keep leftovers in freezer.

Italian Pasta Salad

Rotini tri-color pasta, vegetables and cheese served as a cold pasta salad by Kathy Johnston. None of the boxed versions found in super markets can compare to this homemade version. Great side dish for BBQ.
Serves 6 - 8.

• 1 box Tri-Color Rotini Spiral Noodles
• 1/2 cup Italian Dressing
• 1/4 cup Medium Cheddar Cheese, cut into small cubes
• 1 sm. can Black Olives, drained and chopped
• 1/2 Red Bell Pepper, chopped

1. Cook pasta according to package directions.
2. Drain and rinse with cold water till pasta is no longer warm, toss with hands to ensure all the pasta cools while rinsing.
3. In a large bowl, mix pasta, cheese, olives, red peppers and dressing, toss well to coat and mix.  If dry, add more dressing.
4. Refrigerate at least 2 hours before serving for best results.

Oven Baked Homestyle Fries

Crisp on the outside, tender on the inside oven baked homestyle fries by Cooks Illustrated.
Serves 3 - 5.

• 3 Russet Potatoes, peeled and cut lengthwise
• 5 tbsp Vegetable Oil
• 3/4 tsp Kosher Salt
• 1/4 tsp Black Pepper

1. Adjust oven rack to lowest position, preheat oven to 475* degrees.
2. Place potatoes in a large bowl, cover with hot tap water and soak 10 minutes.
3. Meanwhile, coat heavy duty baking sheet with 4 tbsp oil and sprinkle evenly with salt and pepper, set aside.
4. Drain potatoes, spread on triple layer of paper towels and pat dry.
5. Rinse and wipe out now empty bowl, return potatoes to the bowl and toss with remaining 1 tbsp oil.
6. Arrange potatoes in a single layer on baking sheet , cover tightly with foil and bake 5 minutes.
7. Remove foil and continue to bake 15 - 20 minutes, rotating baking sheet after 10 minutes.
8. Scrape potatoes to loosen, flip wedges, keeping in a single layer, bake 5 - 10 minutes more till crisp and golden.
9. Transfer to a second baking sheet lined with paper towels to drain, season as needed. Serve.

Herb Roasted Chicken Stuffed with Rice

Deliciously fresh herbs and juicy, tender chicken with crispy skin.  Served with a side of rice flavored from the natural juices from the chicken by Lacey Johnston.
Serves 2 - 4.
Special Tools: Kitchen Twine, Piece of Cheesecloth, Roasting Pan.

• 2 cups Cooked White Rice
• 1 (4 - 4 1/2 lb.) Whole Chicken, rinsed and patted dry
• 4 tsp Unsalted Butter, softened
• 2 Fresh Sage Leaves, chopped
• 1 tbsp Thyme Sprigs, chopped
• 2 tbsp Fresh Parsley, chopped
• 1 cup Chicken Stock
• 1/4 cup Dry White Wine
• 2 tbsp Corn Starch
• 1 tsp Kosher Salt
• 1 tsp Black Pepper
• 4 Crimini Mushrooms, finely chopped
• 1 tbsp Unsalted Butter
• 1 tbsp All-Purpose Flour
• 1/2 cup Half and Half
• 1/2 cup 2% Milk

1. In a small bowl, mix 4 tsp softened butter with fresh herbs using a spoon to make a compound butter, set aside.
2. In a saucepan, add 1 tbsp butter till melted. Add flour and stir till flour cooks off. Add milk and half and half, stir constantly with a wire whisk till starting to thicken and bubble.  Remove from heat.
3. In a large bowl, add cooked rice, chopped mushrooms, salt, pepper and cream sauce.  Stir till combined.  Insert rice mixture into cheesecloth, tie shut wth kitchen twine and set aside.
4. Preheat oven to 425* degrees.
5. Slip fingers between the chicken breast and skin to make a pocket, insert compound butter evenly into each breast and close pockets. Rub both sides of the bird generously with olive oil and remaining softened butter, salt and pepper outside of chicken,
6. Place cheesecloth filled with rice inside the chicken cavity, tie legs shut with kitchen twine.
7. Roast chicken on roasting pan for 20 minutes breast-side down.
8. Turn the bird and roast for 20 minutes breast-side up.
9. Lower the temperature to 375* degrees, turn the bird breast-side down and roast until golden brown and juices run clear (about 30 - 45 minutes longer).  Internal temperature of thigh should be 170* degrees fahrenheit.
10. Remove bird from oven and let rest on cutting board for 15 minutes, tent with foil to keep warm.
11. Spoon the fat from the pan juices, place the roasting pan on two burners over medium heat.
12. Add the chicken stock and bring to a boil, stirring to deglaze the pan.
13. Simmer until reduced to about 3/4 cup (about 3 minutes).
14. Meanwhile, make a slurry in a small bowl with the corn starch and white wine.
15. Whisk the slurry into the pan and bring to a boil to thicken until it becomes sauce, remove and season with salt and pepper if necessary.
16. Remove rice from chicken and fluff with fork.
17. Serve chicken and rice with sauce drizzled over chicken.