Taco Seasoning

Garlic Powder
Onion Powder
Chili Powder
Cumin
Paprika
Salt
Pepper

Canned Milk Candy

2 cups sugar
1/2 pound margarine
1 can evaporated milk
4 cups sugar
1/2 TBS vanilla
2 cups chopped walnuts

Caramelize 2 cups sugar.

Add margarine and melt quickly. (Slice cubes to melt faster.)

As soon as margarine is melted and stirred in, slowly add canned milk. Stir completely.

Stir in 4 cups sugar. Make sure sugar is dissolved completely or candy will crystalize.

Cook to soft ball stage. (240 degrees)

Remove thermometer and let sit for 30 minutes. Don't disturb the candy while it cools.

After 30 minutes beat candy until it loses it's sheen. Incorporate as much air as possible.

When candy is no longer shiny, add vanilla and nuts. Mix and put into a buttered 9 x 13 pan.  

Banana Bread Cookies

1 very ripe banana
3/4 white sugar (brown sugar if you have it)
1/4 cup unsalted butter, softened
1 large egg
1 tsp vanilla
1 1/4 cups of whole wheat flour
2 cups quick cooking oats
1 tsp baking soda
1/2 tsp salt
3/4 cup milk chocolate chips
3/4 pecan pieces

Preheat the oven to 350 degrees.

Combine the banana, sugar, butter, egg, and vanilla in a large bowl; beat with a mixer at medium speed until mixed thoroughly.

Mix the salt, baking soda, flour and oats together. Add the oat mixture, chocolate chips, and pecan pieces to the banana mixture and mix well with a spoon.

Drop cookie dough on the baking sheet covered with a silpat mat 2 inches apart. Bake for 15-18 minutes or until golden brown. Cool on racks then serve. 

Peach Crunch Cake

1 large can sliced peaches in heavy syrup

(or 2 small cans)

1 box yellow cake mix

1 cube butter

brown sugar

chopped nuts

*Dump peaches into 9 x 13 pan, juice and all. Cut peaches into bite-sized pieces. Cover with cake mix. Cut butter into small pieces and place on top of cake mix. Add a layer of brown sugar. Sprinkle with nuts. Bake at 350 degrees for about 40 minutes.

Spaghetti Carbonara

-1 lb. spaghetti

-1/2 large onion, diced

-1/2 pound turkey bacon (or the real thing), diced

-5 eggs

-1/4 cup milk

-1/4 cup parmesan

-1 tsp freshly ground black pepper

-olive oil

Bring a big pot of salted water to a boil on the stove. (Use about 2 Tbs. salt - this is the secret to flavorful Italian pasta!)

While waiting for the water to boil, heat 1 Tbs. oil in a large skillet over medium heat. Add the turkey bacon and cook until it is nearly crispy, stirring every few minutes. (If using real bacon you don't need to use oil and may actually need to drain some of the grease before the next step.) Then add the diced onion and continue cooking until the bacon is crispy and the onion is translucent.

In a small bowl whisk together eggs, milk, parmesan and black pepper until well blended. Set aside.

Once the pasta water is ready, add the spaghetti and cook according to package instructions until it is al dente. (Usually about 9-11 minutes.)

When the pasta is ready, carefully and quickly drain out the pasta water, and return pasta to the hot pot immediately. Then, while stirring the pasta with one hand, use the other to pour the egg mixture into the pasta and continue to toss until the egg mixture is cooked into the pasta. (You may see a few tiny clumps, but in general the eggs will just coat the individual pieces almost like a sauce.

Finally, add the bacon and onion mixture and toss until well mixed.

Chocolate Chip Shortbread

3/4 pound butter, softened (I used margarine and they turned out just fine.)

1 cup sugar, plus extra for sprinkling (I didn't sprinkle because the recipe never says to.)

1 tsp vanilla

3 1/2 cups flour

3/4 tsp salt

12 oz bag mini chocolate chips (I thought this was a lot of chocolate and would probably use less next time.)

Pre-heat oven to 350

In a bowl combine butter and sugar and mix until combined and creamy. Mix in vanilla. In a separate bowl combine flour and salt. Add to butter mixture. Mix on low speed until the mixture begins to come together. (I was using a hand mixer and actually had to do this last part with my hands because it wasn't sticking together.) Add the chocolate chips until just mixed in. Roll into a log about 2 inches in diameter. Wrap in parchment paper and refrigerate until firm.

Cut the log into 1/4 inch cookies and place on a parchment covered baking sheet. (I didn't use parchment and they didn't stick at all. Also, they don't expand at all so you can get quite a few on each baking sheet.) Bake for 11-13 minutes, until edges begin to brown. Cool to room temperature. (Seriously, don't try and eat them hot. They're soft and totally un-shortbread-like.)

Lemon Squares

Prep Time: 15 minutes plus baking time

Preheat To: 350º F

Serving: 9 3" squares or 18 smaller bars

Ingredients:

1 cup quick oats, uncooked

1 cup flour

1/2 cup flaked coconut

1/2 cup coarsely chopped walnuts

1/2 cup firmly-packed light brown sugar

1 tsp baking powder

1/2 cup butter, melted

1 can sweetened condensed milk

1/2 cup lemon juice

Preparation:

1. Combine oats, flour, coconut, nuts, sugar, baking powder, and butter until crumbly. Pat ½ of crumb mixture evenly on bottom of 9x9" parchment paper-lined baking pan. Reserve other half.

2. In medium bowl, combine Eagle Brand and lemon juice. Pour Eagle Brand mixture onto crumb layer. Sprinkle remaining crumb mixture on top.

3. Bake in preheated 350°F oven 25 to 30 minutes. Cool thoroughly and cut into squares.