The Seasonal Reading Challenge discussion

For task 30.5 - Virtual Block Party you have to share the recipe for a signature dish. Per Cindy's request I am creating this post so that recipes can be found easily without having to wade through the completed task posts.

Cynthia

Colleen PA's Pineapple Jalapeno Margaritas

We mix a batch of signature margaritas in an insulated Gatorade jug at the beginning of our Cinco de Mayo party, and we always have to mix another batch! Have all the ingredients chilled before you start.

2-3 jalapenos, seeded and chopped
64 oz pineapple juice
1 1/2 cups lime juice
1 1/2 cups simple syrup
2 cups tequila
1 cup triple sec (or another orange liqueur)
8 cups ice cubes
Additional ice for serving
Lime or orange triangles for garnish

1. In a blender, mix 1 cup pineapple juice with the jalapenos. Puree completely.

2. Pour the puree along with all remaining ingredients, including the 8 cups of ice, into a large jug with a dispenser at the bottom.

3. Serve over ice in a rocks glass and garnish with lime or orange slices, if desired.

Colleen, this sounds wonderful! Thanks so much for sharing this! Can't wait to mix up a batch...Cheers!

Donna Jo's Cheddar Pepperoni Rolls

This is basically the recipe from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg, so you can mix it up a day or two before you use it.

3 cups lukewarm water
1 1/2 Tablespoon yeast
2 teaspoons salt
1 cup cheddar cheese in 1/2 inch cubes
1/2 cup pepperoni slices, finely chopped
6 1/2 cups all purpose flour (I sometimes use half white whole wheat flour)

Stir everything together in a large container (5-6qt) until moistened. This will be sticky and unlikely looking. Don't worry. Allow to rise loosely covered at warm room temperature in that container until about doubled--usually about 2 hours. Do not attempt to knead.
Stick it in the refrigerator for at least 4 hours--overnight is better--up to a week is okay. About 1 1/2 hours before you need them, take dough from fridge and place on floured surface. You can bake in greased cake pan or on cookie sheet, but for easy of clean up I cover with parchment paper. Slice or break off fist-sized chunks of dough--mine weigh about 4 ounces and round into little mounds. Place in pan, not quite touching. Let rise about an hour. Preheat oven to 450 and bake 25-30 minutes. (Internal temp will be at least 190F.)
Makes about 16 - 4 oz rolls.

http://www.youtube.com/watch?v=_L8zsD... at about 4:20 shows how to shape a loaf--the shaping of the rolls is smiliar.

GODIVA CHEESECAKE

18oz Chocolate Cookie Dough
16oz Cream Cheese,soft
1/2C Sugar
2 Eggs
1 tub Chocolate Frosting
3T Godiva Liqueur
3/4C Cool Whip


Press cookie dough in an even layer over the bottom of a 10-inch spring-form pan. Set pan on a baking sheet. Beat cream cheese and sugar in a large bowl until fluffy. Add eggs, 1/2C frosting, and liqueur and beat until creamy. Pour batter into spring-form pan over cookie dough. Place baking sheet with pan in middle rack of oven. Bake at 350 degrees for 1 hour until cheesecake puffs up and knife inserted off-center comes out clean. Cheesecake center will continue to cook and become firm once removed from oven and cake will sink slightly as it cools. Place baking sheet with pan on wire rack and cool to room temperature. Run a knife around edge of cake to loosen from pan. Release pan latch and remove pan collar. Mix rest of frosting with Cool Whip and top cooled cake. Place cheesecake on a large dish and chill uncovered for 1 hour.

Strawberry Shortcake Swensen

Recipe By :Joanne Fluke
Serving Size : 12 Preparation Time :0:00
Categories : Strawberry Shortcake Murder

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pound Plus Cake
The Strawberries
Hannah's Whipped Crème Fraiche

Assembling Strawberry Shortcake Swensen:Cut each Pound Plus Cake into 6 pie-shaped wedges and place on dessert plates. Top with the sliced straw- berries. Put several generous dollops of Crème Fraiche on top and sprinkle with the brown sugar. Garnish with the whole berries you reserved. Serve and receive rave reviews.

Description:
"To make this dessert, you will need: Pound Plus Cake three boxes of ripe strawberries, and a bowl of Hannah's Whipped Crime Fraiche.
Pronounce it "Cremm fresh" and everybody will think you speak French.)"

NOTES : Serves 12 (or 6 if they ask for second helpings)
Made this for Norman, Carrie, and Mother. Used only one Pound Plus Cake and froze the other- Reduced Crème Fraiche recipe by half and used only two boxes of berries.

The Strawberries

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Strawberry Shortcake Murder

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pints strawberries -- boxes, washed and stemmed

(Prepare these several hours before you serve.)

Wash 3 boxes of berries and remove stems. (The easiest way to do this is to use a paring knife to cut off the top part of the berry.) Slice all but a dozen or so, reserving the biggest and best berries to top each portion. Taste the berries and add sugar if they're too tart. Stir and refrigerate, covered tightly.

Pound Plus Cake

Recipe By :Joanne Fluke
Serving Size : 12 Preparation Time :0:00
Categories : Strawberry Shortcake Murder

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups softened butter
2 cups white sugar
4 eggs
1 cup sour cream -- (you can substitute unflavored yogurt for a lighter cake)
1/2 teaspoon baking powder
1 teaspoon vanilla
2 cups cake flour -- (DO NOT SIFT-use it right out of the box)


Preheat oven to 325° F., rack in the middle position.

Generously butter and flour two 9-inch round cake pans. (Don't use Pam or spray shortening-it won't work.)

Cream softened butter and sugar in the bowl of an electric mixer. (You can mix this cake by band, but it takes some muscle.) Add the eggs, one at a time, and beat until they're nice and fluffy. Then add the sour cream, baking powder and vanilla. Mix it all up and then add the flour, one cup at a time, and beat until the batter is smooth and has no lumps.

Pour the batter into the pans and bake at 325 degrees E for 45 to 50 minutes. (The cakes should be golden brown on top.)

Cool in the pans on a rack for 20 minutes. Run a knife around the inside edges of the pans to loosen the cakes and turn them out on the rack.
After the cakes are completely cool, wrap each one in plastic wrap, sealing tightly. Wrap these packages in foil and store them in the refrigerator for 48 hours. Take them out an hour before you serve, but don't unwrap them until you're ready to assemble the dessert.


NOTES : Pound Plus Cake must chill for 48 hours. Make it 2 days before you plan to serve. You can also bake it, cool it, wrap it in plastic wrap and then in foil, and freeze it until you need it. This recipe makes 2 cakes. Each cake serves 6 people.

Hannah's Whipped Crème Fraiche

Recipe By :Joanne Fluke
Serving Size : 12 Preparation Time :0:00
Categories : Strawberry Shortcake Murder

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups heavy whipping cream
1/2 cup white sugar
1/2 cup sour cream -- you can substitute unflavored yogurt but it won't bold as well and you'll have to do it at the last minute
1/2 cup brown sugar -- to sprinkle on top after you assemble the dessert


Whip the cream with the white sugar. When it holds a firm peak (test it by dipping in your spatula), fold in the sour cream. You can do this by hand or by using the
slowest speed on the mixer.

Description:
"(This will hold for several hours. Make it ahead of time and refrigerate it.)"

NOTES : (This will hold for several hours. Make it ahead of time and refrigerate it.)

Donna Jo wrote: "Donna Jo's Cheddar Pepperoni Rolls

This is basically the recipe from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by [author:Jeff Hertzberg|5..."

Donna Jo, this looks amazing! You've put another book on my TBR list. I wonder if it would work with sourdough as the base.

ColleenPA wrote: "Donna Jo wrote: "Donna Jo's Cheddar Pepperoni Rolls

This is basically the recipe from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by [author..."

I don't know why sourdough wouldn't work. It's a pretty versatile dough. They have a book out now on whole grain breads using the same type technique. I've got to get a copy. Like I need another bread cookbook.

The World's Best Guacamole
Shamelessly stolen from, but continually tinkered with: Authentic Mexican, which also has a super margarita recipe, conventional but wonderful margaritas.

The secret to great guacamole is great ingredients and washing the chopped onion properly (don't ask).
The proportions of this recipe can be modified to taste and the size of veggies available. Always use the ripest, most succulent avocadoes and tomatoes that you can find. Personally I like an almost one to one ratio of avocado to tomato, particularly since I can get better tomatoes than avocadoes, but I'm giving a more conventional ratio than one to one. Also if you leave out the avocadoes and just let the tomato mixture sit, you get a wonderful fresh salsa. Finally, you can roast the tomatoes and chilis (use some other chili than jalapeno) and that gives a whole new dimension of flavor.

World's greatest guacamole:
2 small (or one large, I can't get the big ones)avocadoes, peeled, pitted and mashed WITH A FORK, chunky,in one bowl
In another bowl, the salsa:
1 Roma size tomato or 1/2 larger tomato, SEEDED and chopped (I typically use 2 tomatoes)
1/2 a medium onion, finely chopped and then rinsed in a sieve under running water for about a minute (get all the milky onion juice off)
1 clove garlic finel chopped (optional, not traditional, but I use it)
Finely chopped jalapeno to taste - I don't like hot guac, so I use only 1/4 pepper
1 tbsp (at least) finely chopped fresh cilantro
1 tsp of salt (may need to add a little more after mixing with avocado, 1 tsp is about right if it is going to stay salsa)
4 grinds of black pepper
Juice of 1/2 lime

Mix the salsa, let sit for about ten minutes (this is actually when I prepare the avocadoes), then mix the salsa into the mashed avocado. Cover tightly with plastic wrap, pushing the wrap down to touch the surface of the guac and keep air out. Put into frig for at least 30 min (if you can keep chips out of it) to let the flavors meld. Taste for salt and pepper and enjoy. Best with the "Gold" Tostitos because they are strong enough to hold up to the chunky guac.

For 30,5 task I read Pomgranate soup with all persian recipes. As Im married to Persian (oh yes, Polish married to Persian and live in UK) I`d like introduce something for hot days and from Iran
Ice Cream with pistachio`s and rose water

-400 mls of milk
-400 mls of double cream
-100 g’s of caster sugar
-4 medium eggs yolks
-2 teaspoons of rose-water
-chopped pistachio nuts
Method
Pour the milk into a pan and slowly heat to boiling point.Pour the egg yolks into a bowl and add the sugar and rose-water. Mix in well with a hand whisk.Add the egg yolk and sugar to the milk continuing to whisk. Return to a low heat and stir constantly until the mixture forms a glaze over the back of a wooden spoon but do not let it boil or the ingredients will separate. Remove from the heat and place to one side until cold When cold fold the cream into the milk mix and stir in either pour this into your freeze bowl and follow the instructions for freeze churning or pour into a storage container. When the Ice Cream is beginning to set add the pistachio nuts and return to the freezer or continue the freeze process.

It`s not mine recipe but took from my friend Javane who can better write in english and can cook :)

I read a Joann Fluke book-Chocolate Chip Murder and a Texas Home Cooking Cookbook.
My recipe is for Jalapeno Popper Spread

2 (8 ounce) package cream cheese,softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies,drained
2 ounces canned diced jalapeno peppers,drained
1 cup Parmesan cheese

1. Stir together cream cheese and mayonnaise in a large bowl until smooth.
2. Stir in jalapeno peppers and green chilies.
3. Pour mixture into a microwave safe dish,and sprinkle with Paramesan cheese.
4. Microwave on high until hot, about 3 minutes.

Serve with tortilla chips and margaritas or Mexican beer.
This recipe came from a co-worker who brought it to an office potluck. I think it stands out because it is so easy to make and tastes just like the fried jalapeno poppers i love to get at happy hour.

Linda wrote: "I read a Joann Fluke book-Chocolate Chip Murder and a Texas Home Cooking Cookbook.
My recipe is for Jalapeno Popper Spread

2 (8 ounce) package cream cheese,softened
1 cup mayonnaise
1 (4 ounce) c..."

That sounds fantastic! Will have to try this weekend ;o).

Linda, a handful of these with ColleenPA's margarita recipe...yum!

Louvaine wrote: "Linda, a handful of these with ColleenPA's margarita recipe...yum!"

Louvaine, I was thinking the same thing! Sounds like a party!

Colorful Corn Salad

2 packages (10oz) frozen corn thawed
2 cups diced green pepper
2 cups diced red pepper
2 cups diced celery
1 cup minced fresh parsley
1 cup chopped green onions
1/2 cup shredded Parmesan cheese
2 teaspoons ground cumin
1-1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
3 tablespoons olive oil
2 minced garlic cloves
6 tablespoons lime juice.

Put olive oil and garlic in a microwave safe bowl and microwave on high for 1 minute. Set aside to cool while you assemble the veggies. Place all other ingredients except for lime juice in a large bowl. When the oil has cooled whisk in lime juice and mix with veggies and spices.

Note - I will add peas and shredded carrots to this recipe and it works great. I have also used orange and yellow peppers. You can also add black beans and jalapeno's to this. And last I have substituted lemon juice for the lime juice and it was good also.

Sheila's Apple Crisp

7 apples
1 tsp. cinnamon
1/4 cup water
1 tsp. lemon juice
3/4 c. flour
1 c sugar
1/4 tsp. salt
7 T. butter

Peall and slice apples in greased 9 x 12 pan. Sprinkle cinnamon over apples. Then add water and lemon juice. Mix rest of ingredients in another bowl until crumbly. Sprinkle evenly over apples and bake in 350 degree oven for 35 to 40 minutes.

Stephanie, thank you! This sounds like a corn relish recipe I've been trying to find!

Louvaine wrote: "Stephanie, thank you! This sounds like a corn relish recipe I've been trying to find!"

Glad I could help. It is a nice change from macaroni or potato salad. Enjoy!!

This will be great for a July 4th picnic!

I served Linda's Jalapeno Popper Spread (post 11) at an engagement party on Sunday and it was a huge hit- I've gotten 3 calls for the recipe already. Thanks Linda!

You are welcome Dimrose. I hope the party was great and glad the recipe was a hit.

There was a reason I put off reading this thread until now. So hungry...

Cabbage Ramen Noodle Salad

1/2 head cabbage, finely chopped
4 green onions, chopped
1 pkg. Top Ramen noodles (beef or chicken), crumbled
1/2 c. sliced almonds
1 pkg. sunflower seeds (optional)

Mix together except the noodles and refrigerate a few hours.


DRESSING:

2 tbsp. sugar
3 tbsp. Balsamic vinegar
1/2 c. salad oil
1/2 tsp. pepper
Flavor packet from the noodles Optional)


This makes a great salad for hot weather, I like it best without the flavor packet.

jennifer,
thanks for posting the recipe. I had this years ago and had lost it. Now i can make it for July 4th.

Jennifer wrote: "Cabbage Ramen Noodle Salad

1/2 head cabbage, finely chopped
4 green onions, chopped
1 pkg. Top Ramen noodles (beef or chicken), crumbled
1/2 c. sliced almonds
1 pkg. sunflower seeds (optional)

Mi..."

Thank you, thank you, thank you! I had something similar at a BBQ years ago and have been looking for a recipe ever since! The woman who made it greedily protects all her recipes and refuses to share.

We're having a huge BBQ in August and I might make this! :)

I am known for my Strawberry Pretzel Salad and have to bring it to every summer function. I make it sugar-free. Can also be made with 1/2 unsalted pretzels. I tried it with only unsalted but the crust was rather bland. Most people like the mix of sweet and salty so I just use the regular pretzels most of the time.

2 Cups Pretzels, I pulverize to a fine-ish dust and use the small O's or sticks, never the logs or big pretzels
3/4 Cup Melted Butter
3/4 Cup Splenda Blend
8 Oz Philadelphia Cream Cheese, room temp
8 Oz Cool Whip, Sugar Free
1 Box, large Strawberry Jello, Sugar Free
1 Pint Strawberries, hulled and sliced

Mix pretzels, butter and 3 Tablespoons of the Splenda and press into the bottom of a 9*13 pan. Bake at 400* for 7 minutes and set aside to cool completely.

Mix the remaining Splenda with the cream cheese and whip, add the Cool Whip and whip again. Spread over the crust to seal to the edge of the pan and chill.

Prepare jello using the half water and half ice cube method. When the jello is half set, add the strawberries and stir. Pour over the cream cheese layer and seal to the edge of the pan. Place in refrigerator and chill till completely set.

BLACK BEAN AND CORN SALSA

1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 avocado, chopped
2 medium tomatoes, chopped
1/3 c. chopped fresh cilantro (or subst. 1 t dried cilantro)
1/2 c. diced red onion
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/2 t. cayenne
Tostito Scoops

Combine all ingredients except avocado and scoops. Cover and chill for at least two hours. Add avacado just before serving. Serve with scoops.

This would go great with Colleen's margaritas!

I have a food blog that I'll just direct you to:
imhungryonabudget.blogspot.com

This summer my husband has challenged me to make a new burger every night. So that's what I've been doing. All my recipes are on the blog

Deviled Eggs was the signature dish I chose. When I make them I add the following ingredients to the hard boiled egg yolks to taste and desired texture:

Miracle Whip
Mustard - Mix of regular and any gourmet mustard I have on hand
Dash of Worcestershire Sauce
Salt & Pepper
Cumin - my unique ingredient

I read Eggs by Jerry Spinelli and Jan Karon's Mitford Cookbook and Kitchen Reader which has two other recipes for Deviled Eggs included.

Josalyn wrote: "I have a food blog that I'll just direct you to:
imhungryonabudget.blogspot.com

This summer my husband has challenged me to make a new burger every night. So that's what I've been doing. All my re..."

Great blog with great recipes - I've bookmarked it. I've wanted to make homemade buns for a while but haven't had the guts. Your instructions inspire me!

Belinda wrote: "BLACK BEAN AND CORN SALSA

1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 avocado, chopped
2 medium tomatoes, chopped
1/3 c. chopped fresh ci..."

Belinda, I am going to try this as soon as I get home!

Don't forget the margaritas!

ColleenPA wrote: "Belinda wrote: "BLACK BEAN AND CORN SALSA

1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 avocado, chopped
2 medium tomatoes, chopped
1/3 c. ..."

Mini cherry cheesecakes
2 eight ounces packages cream cheese (room temperature)
3/4 cup sugar
2 eggs
1 Tbsp lemon juice
1 tsp vanilla
24 vanilla wafers
24 cupcake liners
1 can cherry pie filling, chilled
line 2 muffin pans (12 muffins each)with the liners. Place a vanilla wafer in each cup, flat side down. Mix cream cheese and sugar until well blended. Add eggs one at a time then mix in lemon juice and vanilla. Beat filling until light and fluffy. Spoon the filling in muffin tins as evenly as possible. ( each liner should be 1/2-2/3 full.) bake at 350 for 15-20 minutes or until top is set. The center may sink a little but the topping should cover it. Cool cheesecakes in pan on racks. When cool top each with 3 cherries and divide the juice between them. Refrigerate in the tins for 4 hours before removing from tins and paper liners. They would then be packed in a cake pan and brought to block party in a large cooler.

Here is a link to my potato salad recipe!

http://www.weightwatchers.com/food/rc...

My macarons recipe comes from this website :
http://www.mercotte.fr/2008/02/07/sum...

with one big difference : I let the macarons stay for at least 30 minutes before I bake them. When you touch them, they should not stick.

For the ganache, I usually make chocolate : I melt some chocolate with liquid cream, stir and let cool in the fridge

Here is my Blueberry Banana Cream Pie recipe...

2 Packages (3 oz each) Cream Cheese, Softened.
1 Can (14 oz) Sweetened Condensed Milk
3/4 Cup Cold Water
1 Package Instant Vanilla Pudding Mix
1 Cup Heavy Whipping Cream, Whipped
2 Bananas, cut in 1/4 inch slices
2 Teaspoons Lemon Juice
35 Vanilla Wafers
1 Cup Fresh Blueberries

In a large bowl, beat cream cheese until its smooth. Then beat in the milk, water and pudding mix. Then fold in the whipped cream. In a resealable plastic bag, add bananas and lemon juice and toss them until they are coated with the lemon juice. Drain the lemon juice out and throw away. Line an ungreased deep dish 9 inch pie plate with vanilla wafers. Spread half of the cream cheese mixture over the wafers. Top that with the bananas and blueberries. Spread the rest of the cream cheese mixture on top. Refrigerate for about 3 hours or until it has set. YUM! Enjoy!

Here's my recipe for Love the Mamma Lemon Bars. They are yummy and very easy to make.

1 1/8 cups all-purpose flour
1/3 cup confectioners' sugar
1/2 cup butter, softened
2 eggs
2/3 cup confectioners' sugar
1/3 cup fresh lemon juice
1 1/2 teaspoons grated lemon zest
1/4 teaspoon baking powder
1 tablespoon confectioners' sugar

1. Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7 inch pan.

2. Bake for 25 minutes in the preheated oven, or until firm and lightly browned. While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder.

3. Pour over the crust while it is hot, and return to the oven.
Bake for another 25 minutes in the preheated oven, until set. Dust with remaining confectioners' sugar when cool.

Strawberry Squares

1-Quart Strawberries (approx. 3 cups sliced)
1 ¼ cups whole-wheat flour
1 ¼ cups rolled oats
2/3 cups packed brown sugar
¼ tsp. baking soda
¼ tsp. salt
2/3 cups butter or margarine (slightly softened)
2 Tbsp. white sugar
¼ tsp. cinnamon

1. Wash, pat dry, hull and slice strawberries. Drain on paper towels and set aside.
2. Combine flour, oats, brown sugar, baking soda and salt in large bowl.
3. Cut in butter with pastry blender or 2 knives until mixture is crumbly.
4. Set aside 1 ½ cups of this mixture for topping. Pat remaining mixture into 8-inch square pan (non-stick pan or lined with parchment paper).
5. Mix white sugar and cinnamon, and toss with sliced strawberries.
6. Spoon strawberries over crumb base in pan and sprinkle top with reserved crumb mixture.
7. Bake at 350F for 40 minutes.
8. Cool completely before cutting.

Makes 12 squares.

I read The Particular Sadness of Lemon Cake. Allow me to share with you one of my favorite recipes for Lemon Cake by the wonderful "Barefoot Contessa" Ina Garten:

Ingredients
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
Directions
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.

Broccoli, Chickpea & Cherry Tomato Salad (from marthastewart.com)

This is a GREAT dish for summer gatherings, picnics or as a side dish for an evening in. I've taken it to several potlucks and it always seems to be a hit.

Ingredients

Serves 6

1 pound broccoli, separated into florets (4 Cups)
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 small red onion, finely chopped
Coarse salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 can (15 ounces) chickpeas, drained and rinsed

Directions

~ In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.

~ In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

Katie wrote: "Broccoli, Chickpea & Cherry Tomato Salad (from marthastewart.com)

This is a GREAT dish for summer gatherings, picnics or as a side dish for an evening in. I've taken it to several potlucks and it ..."

Mmmm... Katie I have to try that. It sounds yummy, fresh and healthy, esp. for the summertime.

My signature recipe is baked beans - I've got a brother-in-law who keeps trying to get my to bring them on Thanksgiving, in addition to every other family get-together. They're sweet and smokey and deceptively easy to make.

Baked Beans

2 (16 oz.) cans pork and beans - drained
1 large onion, chopped
1 C brown sugar
1/2 C ketchup
1 T prepared mustard
1 T liquid smoke
1 T worcestershire sauce

Mix all ingredients in a casserole dish and bake at 350 F for 1 hour.

My contribution to the potluck barbecue is a cool and delicious salad. The ingredients listed make a family-size salad (6 servings). Depending on the size of your group, make a double or triple batch.

Apple/Carrot Slaw

2 medium carrots
2 large apples
1 medium red onion
4 cups thinly sliced or shredded red cabbage
2/3 cup mayonnaise
2/3 cup sour cream
1/4 cup ketchup
1 T. lemon juice or RealLemon
1/2 tsp. freshly ground black pepper
1 head Boston lettuce (this is for presentation; when I'm making it for family, I usually skip this & let the salad speak for itself)

Coarsely grate the carrots and onion into a large bowl.
Add the sliced/shredded cabbage.
Core & thinly slice the apples do not peel them!. Add to the cabbage mixture.
Beat the mayonnaise, sour cream, ketchup, lemon juice, and pepper. Stir into the slaw mixture. Refrigerate for at least one hour.

My contribution to the potluck is Wacky Cake.

Wacky Cake
1 1/2 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cider vinegar
6 tablespoons vegetable oil
1 cup water

Preheat oven to 350 degrees F (175 degrees C).
Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean.

Frost with thick layer of microwave fudge:
4 cups confectioners sugar
1/2 cup butter
1/3 cup cocoa powder
Microwave together for approximately 2 minutes or until butter is melted. Add 1/4 cup milk and 1 tsp vanilla and mix well. Continue to add small amounts of milk until fudge is runny enough to pour over cake.

My contribution is a WW recipe: Orange-Cilantro Black Bean Salad

POINTS Value: 1
Servings: 4
Preparation Time: 15 min
Cooking Time: 5 min
Level of Difficulty: Easy

Save time by swapping 1 1/2 cups of canned mandarin oranges for the fresh orange segments. Just make sure they're packed in their own juices, not syrup.

Ingredients
1/2 tsp olive oil
1/2 medium red onion(s), cut into thin wedges
2 medium garlic clove(s), finely chopped
1/4 tsp ground cumin
1 cup(s) canned black beans, rinsed and drained
2 Tbsp cilantro, fresh, chopped
2 tsp red wine vinegar
2 medium orange(s), peeled, segmented*
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions
In a large skillet, warm oil over medium-high heat. Add onion; sauté 2 minutes. Add garlic and cumin; cook 1 minute more.

Stir in black beans and cook just until heated through. Transfer bean mixture to a medium-size bowl and stir in cilantro, vinegar and oranges. Season to taste and serve. Yields about 3/4 cup per serving.

Stir in black beans; cook just until heated through. Transfer bean mixture to a medium-size bowl; stir in cilantro, vinegar and oranges. Season to taste; serve. Yields about 3/4 cup per serving.

Texas Chocolate Sheet Cake

Cake
2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 pound (2 sticks) butter
4 heaping tablespoons cocoa powder

Icing
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans (optional)

1.Preheat the oven to 350.
2. In a large bowl, combine the flour, sugar, and salt. Stir together and set aside.
3. In another bowl, mix the buttermilk, eggs, vanilla, and baking soda. Mix with a fork and set aside.
4. In a medium saucepan, melt the butter and add the cocoa.
5. Whisk together to combine. Meanwhile, bring 1 cup water to a boil.
6. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat.
7. Pour the chocolate mixture into the flour mixture.
8. Stir together for a moment to cool the chocolate, then pour in the egg mixture.
9. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
10. While the cake is baking, make the icing: Melt the butter in a sauce-pan over medium-low heat.
11. Add the cocoa powder and stir until smooth.
12. Add the milk and vanilla.
13. And powdered sugar. Stir together.
14. Dump in the chopped pecans and stir until well combined.
15. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as your pour.

Ultimate Grilled Cheese

Ingredients
1 package (3 ounces) cream cheese, softened
3/4 cup mayonnaise
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1/2 teaspoon garlic powder
1/8 teaspoon seasoned salt
10 slices Italian bread (1/2 inch thick)
2 tablespoons butter, softened

Directions
In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread.

Butter the outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted. Yield: 5 servings.

Emily IN wrote: "Ultimate Grilled Cheese

Emily, This sounds delicious, cannot wait to try it!