STANDING BEEF RIB ROAST WITH MUSTARD JUS

I saw this in the latest Rachel Ray magazine and knew it was a must-try. Andy's birthday dinner seemed like the perfect opportunity. We actually cut the recipe in half and used a smaller roast because Costco's standing beef rib roasts are a little pricey (but oh so tasty). And, we didn't have any brandy on hand so we used beef broth there too and it turned out just delicious.

5 cloves garlic
Salt and pepper
2 tablespoons finely chopped fresh rosemary, plus 1 rosemary sprig
1 teaspoon paprika
One 9- to 10-pound standing beef rib roast with 4 ribs.
1/4 cup dijon mustard
1/4 cup brandy
2 cups low-sodium beef broth

1. Using the flat side of a knife, mash 4 cloves garlic with 1 tablespoon salt until the mixture forms a paste. Mix in the chopped rosemary, 2 teaspoons pepper and the paprika.

2. Coat the roast with the garlic mixture and transfer fat side up to a roasting pan. Cover with plastic wrap and let stand at room temperature for 2 hours (ore refrigerate over night, then let stand at room temperature for 1 hour before roasting). Remove the plastic wrap before roasting.

3. Position a rack in the center of the oven and preheat to 450 degrees. Transfer the roasting pan and meat to the oven and cook for 20 minutes. Lower the temperature to 350 degrees and continue cooking for 1 hour. Brush the roast all over with 3 tablespoons mustard and roast until it reaches 115 degrees on an instant-read thermometer for rare, about 15 minutes more (the temperature will continue to rise). Transfer to a carving board with a well, tent loosely with foil and let the meat rest for 20 to 25 minutes.

4. Meanwhile, discard the fat in the roasting pan, leaving the drippings. Place the pan over medium-high heat, add the brandy and simmer for 3 minutes, scraping up any browned bits at the bottom of the pan. Add the beef broth and rosemary sprig. Smash the remaining garlic clove and add to the pan. Simmer for 10 minutes. Whisk in the remaining 1 tablespoon mustard; strain.

5. Carve the roast, adding any carving juices to the mustard sauce.

BRUSSELS SPROUTS WITH GRAPES

1 lb Brussels sprouts, trimmed and halved
1 lb seedless grapes
2 cloves of garlic, finely chopped
3 tablespoons olive oil
1 tablespoon fresh thyme
3 slices of raw bacon, chopped

Preheat oven to 375 degrees. Toss all ingredients together on a rimmed baking sheet and arrange Brussels sprouts cut side down. Sprinkle with salt and pepper. Roast for 20-25 minutes or until golden brown.

LYNN'S CRUNCHY COOKIES

1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 1/4 cup flour
2 1/2 cup oatmeal
Nuts, raisins and chocolate chips

Mix sugars, butter, eggs and vanilla. Add dry ingredients. Add nuts, raisins, and chocolate chips. Bake at 350 degrees for 13 minutes.

DELICIOUS PORK CHOPS

Zest of 2 limes
3 tablespoons brown sugar
2 tablespoons steak seasoning
2 teaspoons cumin
1/2 teaspoon allspice
3 tablespoons EVOO
4 pork chops

Combine marinade/paste and spread over pork chops. Allow to marinate for 1- 24 hours. Grill low and slow so sugar doesn't burn.

LAURIE'S LUSCIOUS LEMON CUPCAKES

CAKE
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
1 1/2 cup sugar
2 teaspoons vanilla
3 eggs
2 - 8 oz cartons sour cream
2 teaspoons lemon zest

Heat oven to 350 degrees. Combine dry ingredients. Beat butter on high speed for 30 seconds. Add sugar and vanilla. Beat until well mixed. Add eggs, one at a time, beating well. Add flour mixture and sour cream alternating each several times. Stir in lemon peel. Fill tins with 1/4 cup batter and bake 18 minutes.

FROSTING
3 tablespoons butter
2 1/4 cups powdered sugar
3/4 teaspoon vanilla
2-3 tablespoons milk
2-3 tablespoons lemon juice
1 teaspoon lemon zest

Beat butter until fluffy. Gradually add 1 cup of powdered sugar. Beat in lemon juice and vanilla. Beat in 1 1/4 cup sifted powdered sugar. If needed, add milk. Stir in lemon zest.

ENCHILADA STUFFED PEPPERS

2 1/2 cups shredded cooked chicken
1 (15 oz) can black beans, drained and rinsed
1 (11 oz) can yellow corn, drained
1 (10 oz) can diced tomatoes and green chilies, drained
1 (10 oz) can enchilada sauce
2 cups shredded Mexican cheese blend, divided
1 teaspoon salt
6 large poblano peppers, cut in half lengthwise and seeded

Preheat oven to 350 degrees. In a large bowl, combine chicken, black beans, corn, tomatoes, enchilada sauce, 1 1/2 cups cheese, and salt. Fill peppers evenly with chicken mixture. Place peppers, cut side up, in 2 (13x9-inch) baking dishes. Bake for 30 minutes; sprinkle with remaining 1/2 cup cheese. Bake for 5 minutes or longer, or until cheese is melted.

SIZZLER CHEESE TOAST

1 pound butter, softened
8 oz grated Parmesan cheese
Sliced Italian bread

In a mixer, cream together the butter and cheese. Preheat griddle or large frying pan on medium-high. Spread cheese mixture on bread about 1/4 thick. Place bread cheese side down on griddle and grill.

EBELSKIVERS

3 eggs 

3 cups buttermilk 

6 tablespoons shortening or oil 

3 cups flour 

1 teaspoon salt 

2 tablespoons sugar 

1 1/2 teaspoon soda 

Separate eggs, beat whites until frothy. Mix egg yolks, milk, shortening. Add dry ingredients. Add egg white. Cook in an ebelskiver pan.

PINEAPPLE ENCHILADAS

Red enchilada sauce
Pineapple chunks
Sour cream
Cheese
Tortillas

Fill each tortilla with some of the enchilada sauce, pineapple, sour cream and cheese. Layer in a baking dish. Cover with more enchilada sauce and cheese. Bake at 350 degrees for 15-20 minutes.

SHRIMP PLATTER

1 8 oz package cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 cup cocktail sauce
1 cup of fresh shrimp
1 cup shredded mozzarella cheese
1/2 of a green pepper, chopped
1 tomato, chopped
2 green onions, chopped

Mix the first three ingredients and spread on a platter. Next layer the cocktail sauce, then the shrimp, then the cheese, then the green pepper, then the tomato and then the green onions. Each layer gradually narrows so you can see each color/layer. Serve with crackers.

EGGS GOLDEN

1 dozen boiled eggs
10 pieces bacon, cooked and crumbled
12 slices of bread
Flour
Milk
Salt and pepper

Separate the white and yellow part of the eggs. Chop the white of the egg and mix in with bacon pieces and drippings. Add milk, flour and salt and pepper to make a white gravy. Crumble the "golden" yolks. Toast bread and butter. Pour gravy mixture over toast and sprinkle with crumbled yolks.

VEGETABLE ENCHILADAS

1 cup lentils
1 1/2 cup shredded carrots
a little hamburger
1 onion
2 cups shredded zucchini
1/2 cup salsa
cheese

Boil lentils for 45 minutes. Brown hamburger with chopped onion and drain. Add carrots, zucchini and salsa to meat mixture. Add cooked lentils to mixture. Cook down the moisture. Fill tortillas with mixture and arrange in a baking dish. Spread extra filling on top and cover with cheese. Cook for 20 minutes at 350 degrees.

ENGLISH TRIFLE

2 3.4 ounce packages strawberry jello
2 cups boiling water
1 package frozen strawberries
2 packages frozen raspberries
1 pint of vanilla ice cream
2 3.4 ounce packages tapioca pudding
2 bananas, sliced
1 angel food cake, broken into pieces
1 container frozen whipped topping
Maraschino cherries
Chopped nuts

Dissolve strawberry jello in boiling water. Add 1 pint of vanilla ice cream then strawberries and raspberries. Pour in a large clear glass bowl or trifle dish and allow to set. Arrange bananas on top of jello mixture. Layer broken angel food cake. Cook tapioca pudding according to directions on box and cool. Next, layer pudding and top with frozen whopped topping. Decorate with cherries and nuts.

THICK & SOFT SUGAR COOKIES

3 eggs
1 cup butter
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup sour milk (add 1 tablespoon vinegar)
1 teaspoon nutmeg

Add enough flour (about 5 cups) to make a soft dough. Roll and cut into shapes. Bake at 350 degrees until light brown.

Frost them with:

QUICK VANILLA BUTTERCREAM FROSTING

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extrace

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.  Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

SANDY BETTLE'S CINNAMON ROLLS

1 stick melted butter
2 cups warm water
2 tablespoons yeast
1/2 cup powdered milk
2 eggs
1/2 cup sugar
1 teaspoon salt
7 cups flour

Cinnamon, sugar, butter and raisins.

Mix and let rise 1 hour. Roll flat, spread butter, cinnamon, sugar, and raisins. Roll, cut with thread and place in baking dish. Let rise for 15 minutes. Bake at 350 degrees.

frosting?

PUMPKIN COOKIES

1 cup margarine
4 eggs
2 teaspoons vanilla
1 large can pumpkin
4-4 1/4 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups chocolate chips

Cream margarine, eggs and vanilla. Add pumpkin then stir in dry ingredients. Drop by spoonfuls onto baking sheet. Bake at 375 degrees for 12 minutes.

HOMEMADE OREO COOKIES

Homemade Oreos

2 boxes of Devil's Food cake mix

4 eggs

1 1/2 c shortening

Mix together. Batter will be very stiff. Roll into equal size balls. Bake on an ungreased cookie sheet for 9 minutes at 350 degrees. Let cool and fill.

Filling:

2 2/3 c powdered sugar

8 oz cream cheese

1/4 c margarine

JAMBALYA

1 whole chicken
1/4 cup olive oil
2 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped green peppers
2 garlic cloves, minced
sausage
4 cups rice

2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon cayenne pepper

Boil chicken in salted water until tender and cooked through. De-bone, set aside chicken and reserve broth.

In a large pot, heat olive oil. Add onions, celery, green peppers and garlic. Saute until tender. Add brown sugar to make a rue. Add salt, cayenne, chicken and sausage. Add 5 cups of reserved chicken broth and rice. Bring to a boil and then turn to low to simmer.

WARM SPINACH SALAD WITH GRILLED SAUSAGE

I found this recipe in Real Simple magazine and we LOVED it so I had to share. You can link to it on their website here. It's a really light and delicous summer meal. After we made it, we just scarfed it down before I could get a picture. So, the photo is a photo of the photo in the magazine.

Warm Spinach Salad with Grilled Sausage

4 Italian sausages (about 1 pound)

8 plum tomatoes, cut in half crosswise

1 onion, sliced into 1/2-inch-thick rings

4 tablespoons extra-virgin olive oil

Kosher salt and pepper

3 bunches spinach, thick stems removed (about 8 cups)

1 tablespoon balsamic vinegar

1 tablespoon whole-grain mustard

Heat grill to medium-high. With a fork, prick the sausages in several places. Grill, turning occasionally, until cooked through, 10 to 12 minutes.Meanwhile, brush the tomatoes and onion with 1 tablespoon of the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 5 to 6 minutes per side for the onion and 2 to 3 minutes per side for the tomatoes. Transfer the vegetables to a large bowl as they are done, add the spinach, and toss.In a small bowl, whisk together the vinegar, mustard, the remaining 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slice the sausages and serve with the vegetables and dressing.

Tip: Tossing the spinach with warm vegetables wilts the leaves slightly and makes them more tender. Delicious on its own, this salad is also great mixed into pasta. Yield: Makes 4 servings.

FRUIT SALSA WITH CINNAMON SUGAR PITA CHIPS

2 Kiwi, diced
1/4 cup Blueberries
1/4 Blackberries, cut in half
Squeeze of fresh lemon juice
Drizzle of agave nectar8 Strawberries, diced
Cinnamon Sugar Pita Chips-for serving
1. In a medium bowl, stir together the strawberries and kiwi. Gently add in the blueberries and blackberries. Stir carefully so you don’t turn the salsa purple.
2. Squeeze fresh lemon juice over the fruit. Add a tiny drizzle of agave nectar to bring out the sweetness in the fruit. Stir carefully.
3. Serve with cinnamon sugar pita chips.
*Note-the fruit salsa is best eaten the day it is made.

CHOCOLATE CHIP ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

½ cup white sugar
½ cup brown sugar
½ cup butter
½ cup oil
3 eggs
1 tsp vanilla
½ cup buttermilk
2 ½ cups flour
½ tsp allspice
½ tsp cinnamon
1 ½ tsp salt
2 tsp baking soda
4 tbsp cocoa
3 cups grated zucchini (drained)
½ cup – 1 cup chocolate chips

Cream the sugar, butter, oil, eggs, and vanilla. Add buttermilk and dry ingredients. Finally add zucchini and chocolate chips. Bake in a Bundt cake pan at 325° for 45 minutes or until a toothpick comes out clean. Drizzle with cream cheese frosting.

CHILE RELLENOS WITH PICADILLO

• 1 pound ground beef
• 1/2 can diced tomatoes
• 4 garlic cloves, chopped
• 1/4 cup raisins (softened by soaking in warm water for 20 minutes)
• 1 poblano chile or green bell pepper, seeded and chopped
• 1/2 jalapeno seeded and diced
• 1/2 an onion, diced
• 2 teaspoons brown sugar
• 1 teaspoon cumin
• 1/4 teaspoon cinnamon

1. In a large pan, cook beef, jalapenos and onions over medium heat until ground beef is about halfway cooked.
2. Add garlic and cook for 2 more minutes.
3. Add remaining ingredients and cook over low heat until beef is well browned

Serve with Chili Rellenos and sour cream.

BROCCOLI SALAD

BROCCOLI SALAD
FROM DEZAREE CHESTNUT

3 large stalks of broccoli
1 lb bacon
1 cup raisins or Craisins
1 package slivered almonds

DRESSING
1 cup mayo
¼ cup sugar
¼ cup vinegar

Clean and cut the broccoli into small pieces. Cook bacon crisp and crumble when cooled. Add broccoli, bacon and raisins to a large bowl. Make dressing in a separate bowl. Make this salad the night before serving. Add the almonds right before serving it so they don’t get soggy.

JUNE BUG

3 cups ginger ale
4 tablespoons grenadine
4 tablespoons orange juice
3 scoops orange sherbet

Combine ginger ale, grenadine, orange juice and sherbet. Pour into ice-filled, chilled cocktail glasses.

Makes 4 servings.

BRUSCHETTA

Remember on Julie and Julia when Julie made the bruschetta and the world's mouth watered? On occasion I have to make it and relish in the goodness.

Sliced French bread
Tomato
Basil
Garlic
Olive oil
Butter
Salt
Pepper

I start by heating the butter and garlic in a skillet. Once it is hot, fry slices of bread on both sides until golden brown and crunchy.

Dice the tomato and chiffonade the basil. Combine tomatoes and basil with a drizzle of olive oil, salt and pepper to taste. Top toasts with tomato mixture and enjoy.

SALISBURY STEAKS

1 lb ground beef
2 tablespoons pork shake n bake
1 cup evaporated milk
1 tablespoon minced onion
1/2 sleeve saltine crackers, crushed
2 packets brown gravy, mixed according to package

Combine ground beef, shake n bake, milk, and minced onion. Shape into patties and coat in crushed saltine crackers. Brown in skillet with olive oil. Pour gravy over, cover and simmer until cooked through. Serve over mashed potatoes.

ELEGANT ECCLAIRS

1 cup water 4 eggs ½ cup butter 1 cup flour 1 recipe Cream Filling (see below) 1 recipe of your favorite chocolate frosting In a medium saucepan bring water and butter to a boil. Remove pan from heat. Immediately add flour all at once and stir vigorously with a wooden spoon until mixture leave pan and forms a ball (about 1 to 2 minutes). Add eggs, one at time, beating vigorously after each addition until smooth. Drop by heaping tablespoonfuls onto greased cookie sheet, allowing room for expansion. Shape with a spatula into “egg” shape. Bake at 400 F for about 30 minutes or until puffed and golden. Remove and cool on wire rack while preparing filling. To fill, cut horizontally with sharp knife, removing the lid. Scoop out any soft dough. Fill shells generously with Cream Filling Replace lids. Frost the lids with chocolate frosting of your choice. Decorate as you wish or garnish with a small edible flower. Shells and filling can be made a day ahead and refrigerated. Fill the shells the day of serving. Makes 8-10. Note: This recipe can also be made into 12 large or 24 small cream puffs, which will fit on one jelly roll pan. Cream Filling 1 (6oz) package instant vanilla pudding 2 cups milk ½ pint whipping cream Prepare pudding as directed on package but using only 2 cups of milk. Refrigerate for at least 30 minutes. Whip cream. Gently blend pudding with whipped cream. Makes enough filling for 1 recipe Elegant Eclairs.

TO DIE FOR BLUEBERRY MUFFINS

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4. Bake for 20 to 25 minutes in the preheated oven, or until done.

SWEET & SOUR CHICKEN WITH CASHEWS

This is sort of like homemade Panda Express, but way better! You must try!

1 cup brown rice
18 ounces frozen chicken nuggets
1/2 cup apricot preserves
2 tablespoons low-sodium soy sauce
2 tablespoons cider vinegar
1 teaspoon grated fresh ginger
1 tablespoon canola oil
4 stalks celery, thinly sliced
1/2 pound snow peas
1 jalapeno pepper, seeded and sliced
1/2 cup roasted cashews
2 scallions, thinly sliced

Cook the rice according to package directions. Meanwhile, cook the chicken according to the package directions. (If there's a pan frying option, choose it; otherwise, bake.)

In a small bowl, make the sauce: whisk together the preserves, soy sauce, vinegar, and ginger; set aside.

Heat the oil in a large skillet over medium-high heat. Add the celery and cook, tossing, for 2 minutes. Add the snow peas and jalapeno and cook, tossing, until the vegetables are just tender, 1 to 2 minutes more.

Add the chicken, sauce, and cashews and toss to coat. Serve over the rice and sprinkle with the scallions.

FRIED CATFISH

TARTAR SAUCE
1/4 cup mayonnaise
1 tablespoon dill pickle relish
1 tablespoon chopped parsley
1 teaspoon prepared horseradish
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt

CATFISH
Peanut oil
3 catfish fillets
1/2 teaspoon salt
1 cup flour
3/4 cup cornmeal
1 teaspoon freshly ground black pepper
1 cup buttermilk
1 egg

To prepare tartar sauce, combine first 6 ingredients. Cover and chill. To prepare catfish, heat oil. Sprinkle fillets evenly with 1/2 teaspoon salt. Place 1/2 cup flour in a shallow dish. combine 1/2 cup flour, cornmeal, and black pepper in a shallow dish. Combine buttermilk and egg in a shallow dish. Dredge fillets in flour; dip in buttermilk mixture. Dredge in cornmeal mixture; shake off excess breading. Place fillets in hot oil; cook 5 minutes or until done, turning occasionally. Remove fillets from pan using a slotted spoon; drain on paper towels.

GREEN CHILE CHICKEN ENCHILADAS

1 can cream of chicken soup
1/2 can cream of mushroom soup
1 can (4 oz) diced green chilies
1 8 oz container sour cream
1 lb grated cheddar cheese
1/2 chicken, boiled, skinned, diced
1 dozen flour tortillas

Mix soup, chilies, sour cream, and half of the cheese. Divide mixture into 2 bowls. In one bowl, mix in diced chicken. Spoon chicken mixture into tortillas, fold insides, roll, and place in baking dish. Pour remaining mixture and cheese on top. Bake at 350 degrees for 30 minutes.

SPAGHETTI PIE

This recipe is a great way to reinvent left over spaghetti.

6 oz cooked spaghetti noodles
2 tablespoons cooking oil
2 eggs, beater
1/8 teaspoon garlic power
3/4 cup shredded mozzarella
Left over spaghetti and meat sauce
1 cup cottage cheese

Mix oil, eggs, garlic powder, mozzarella cheese and noodles. Place in lightly greased 10" pie pan and shape. Spread cottage cheese over noodle mixture. Cover with meat sauce. Bake covered at 350 degrees for 35-40 minutes. Sprinkle extra mozzarella cheese on top during the last few minutes of baking. Cut like a pie and serve.

CHOCOLATE LAYER CAKE

Be prepared for bitter, rich, dark chocolate cake! Requires plenty of ice cream and milk to wash it down.

• 1 3/4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon plus 1/8 teaspoon salt
• 3 1/2 cups sugar
• 14.5 ounces unsweetneed chocolate, 4 ounces coarsely chopped and 10.5 ounces finely chopped
• 15 tablespoons unsalted butter, cut into tablespoon-size pieces and chilled
• 1/4 cup plus 2 tablespoons unsweetened cocoa powder
• 2 eggs
• 4 teaspoons pure vanilla extract
• 1 1/2 cups heavy cream

Directions:

1. Position a rack in the lower third of the oven and preheat to 350°. Grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper, then grease the parchment. In a medium bowl, whisk together the flour, baking powder, baking soda and 1/2 teaspoon salt.

2. In a saucepan, dissolve 2 cups sugar in 2 cups water over medium-high heat. Remove from the heat, add the coarsely chopped chocolate and 6 tablespoons butter and whisk until smooth. Whisk in the cocoa powder. Beat in the eggs, then stir in 2 teaspoons vanilla. Add the flour mixture, whisking until incorporated. Divide the batter between the prepared pans and bake until the cakes are springy to the touch and have pulled away from the sides of the pans, about 30 minutes. Transfer to racks and let cool for 10 minutes. Remove from the pans and place on the racks. Let cool completely.

3. Meanwhile, in a bowl, combine the finely chopped chocolate and the remaining 9 tablespoons butter, 2 teaspoons vanilla and 1/8 teaspoon salt. In a medium saucepan, bring the cream and remaining 1 1/2 cups sugar to a boil. Pour the cream mixture over the chocolate and let stand for 2 minutes, then stir the mixture until smooth. Refrigerate, stirring occasionally, until thickened to a spreadable consistency, about 1 hour 15 minutes.

4. Lay 4 strips of parchment paper around the border of a cake stand. Remove the parchment from 1 of the cake layers and place the layer on the cake stand. Place about 1 cup of the chocolate frosting in the center of the layer and spread to within 1/4 inch of the edge. Remove the parchment from the second cake layer and place the layer on top of the first. Apply a thin coating of frosting around the sides of the cake, rotating as you go. Top the cake with the remaining frosting and spread from the top of the cake down and around the sides. Discard the parchment paper strips.

BAILU'S FRIED RICE

2 carrots, finely chopped
1/2 onion, chopped
2 stalks celery, chopped
fungus, chopped
2 green onions, chopped
3 cups steamed and chilled rice
2 eggs
Vegetable oil
Soy Sauce

Scramble eggs and set aside. Saute vegetables in oil until tender crisp. Add rice and eggs. Use soy sauce to combine.

MEATBALL SUBS

1 lb ground turkey
1 teaspoon red pepper flakes
3 cloves fresh garlic
1 teaspoon minced onion
1 egg
3/4 cup bread crumbs
1/2 cup Parmesan cheese
Salt and pepper
1 can/jar spaghetti sauce
Mozzarella cheese
Hoagie buns or crusty french bread

Heat 1 tablespoon olive oil in a large skillet. Combine turkey, red pepper flakes, garlic, minced onion, egg, bread crumbs, Parmesan, salt and pepper. Then shape into 1" balls and place into the skillet. Brown meatballs on all sides.

Add spaghetti sauce and a little water. Stir to combine. Cover to let simmer for 15 minutes or until meatballs are cooked through. Toast buns and fill with meatballs and sauce. Top with mozzarella and enjoy.

CHINESE DUMPLINGS

Bailu came over and we made delicious dumplings. We just used store-bought won-ton wrappers. We stuffed them with a mixture of ground turkey, carrots, cabbage, ginger, garlic, and some secret Chinese spice that she had. They turned out SO GOOD. I don't have an exact recipe, but I didn't want to forget about them.

EASY SHEPHERD'S PIE

Ingredients

• 1 1/2 lbs ground round beef
• 1 onion chopped
• 1-2 cups vegetables - chopped carrots, corn, peas
• 1 1/2 - 2 lbs potatoes (3 big ones)
• 8 tablespoons butter (1 stick)
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper, other seasonings of choice

Method

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.

RASPBERRY & CREAM DELIGHT

Remember this? Well, I took a spin on it and used raspberries instead of fresh peaches, since they are so hard to come by this time of year. It was pretty tasty. Tart and sweet all at the same time.