Meghan's take on Funfetti Cake

1 box "Funfetti" cake mix

1 package white chocolate instant pudding mix

2 tsp almond extract

1 tsp vanilla

4 eggs

1/2 cup butter

1 cup whole milk

mix all together until smooth and bake at 350 for approx 30 minutes until done

Tomato Brushetta

3 large vine ripe tomatoes, diced
1 small red onion, diced (1/2c) *I use green onions
1 diced cucumber
6 green olives, minced *optional - dont bother if its not in your fridge
2 tbl olive oil
2 tbl balsamic vinegar
fresh chopped basil *I use dry
salt and pepper to taste
add 1/4 bread crumbs
toss and let sand for 30 min

enjoy on toasted french bread, we also enjoy sourdough buttered and broiled

Potato Soup - September featured recipe

1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped 1onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk   

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Diane's Award Winning Banana Cupcakes

1 1/2c sugar
1 square margarine
2 eggs
1/2 tsp. Salt
2C flour
1 tsp soda
3 ripe mashed bananas
1c. Sour cream
2 tsp vanilla

frosting:
8oz cream cheese
5 c. Powdered sugar
1/2c margarine or butter
2 tsp almond extract

combine the sugar, margarine, eggs, salt, flour, soda bananas, sour cream and vanilla (you can also add chocolate chips if you'd like) bake at 375° for 20 minutes.
beat cream cheese, powdered sugar, margarine and almond extract until smooth.

Peanut Butter Sticky Wings - July Featured recipe

1/2 cup smooth peanut butter

1/3 cup soy sauce

¼ cup water

2 tablespoons canola oil, plus more for oiling the grill grate

1 tablespoon sesame seeds

20 chicken wings, rinsed and thoroughly patted dry

1 scallion, finely chopped

Preheat outdoor grill to medium or about 350 degrees F. Oil the grate.  In a large bowl, whisk together peanut butter, soy sauce, water, oil and sesame seeds.  Add in wings and stir until wings are thoroughly coated.  Place wings onto the grill and cook covered for about 12 minutes on each side or until juices run clear.  Top with chopped scallions and serve.

Stawberry Lemonade Cupcakes

Yield: about 21 cupcakes

Ingredients:

For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners’ sugar

For the frosting:
1 cup fresh strawberries, roughly chopped
12 oz. cream cheese, at room temperature
18 tbsp. unsalted butter, at room temperature
2 2/3 cups confectioners’ sugar, sifted
3 tsp. lemon juice
1 tsp. vanilla extract

For garnish:
Fresh strawberries
Lemon slices

Directions:

To make the cupcakes, preheat the oven to 325 degrees F. Line muffin pans with paper liners. In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside. In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula.
Divide the batter evenly between the paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. (Place wax paper underneath your cooling rack so you don’t make a mess!)

To make the frosting, puree the strawberries in a food processor or blender. Strain the puree through a mesh sieve to remove the seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes. Add the powdered sugar and mix until smooth. Add the lemon juice and vanilla extract and mix until incorporated. Mix in strawberry puree, a tablespoon at a time, until you achieve your desired texture and flavor of frosting (I added about 7 tablespoons of puree). Frost cupcakes as desired and garnish with fresh strawberries and lemon slices

Rasberry White Chocolate Scones

Whenever I make these, I think of my sister-in-law Sara as I got this recipe from her. Its a copycat recipe fro scones sod at a famous bread store that shall remain nameless. They are amazing. The first time I made them, they didnt turn out as well. Yesterday, when I made them again to take to the bishop for our meet-n-greet, they turned out amazing. They are good for breakfast, snack, dessert...I can pretty much eat them at any time of the day. Yummy!

makes 18-24 depending on size

3 sticks butter
2 c brown sugar
6 c flour
1 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 egg beaten
1 c buttermilk (may need a little more)
2 c white choc chips
2 c FROZEN raspberries

Glaze:
powdered sugar
lemon juice
half and half or milk

1. heat oven to 305 degrees (yes...three zero five degrees)

2. Feather together first 6 ingredients with pastry cutter. make well in dough and add beaten egg and buttermilk. mix by hand. add white chocolate chips and mix in by hand. add raspberries and gently fold in by hand.

3. make about a tennis ball size scone and place on cookie sheet with parchment paper. bake for 35 minutes.

4. if desired, make glaze using powdered sugar, lemon juice and milk (or half and half) and brush over tops of scones.

My Tips:
Try this with other frozen fruits. Ive done blueberries before, which was also good.