Bailey's Irish Cream Cookies

1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp vanilla
1/2 c. Bailey's
2 1/4 c. cake flour
1/2 tsp baking soda
1/2 tsp salt
6 oz mini chocolate chips

Sift together dry ingredients and set aside. Cream together butter, sugars and egg until fluffy. Add vanilla & Bailey's. Mix dry ingredients into the creamed mixture. Drop onto baking sheets & bake at 375 for 8-10 minutes.

There's a note on my recipe that says "Push down before baking" and I can't remember why I wrote that. I'm assuming that they're a little poofy?

Creole Butter-Roasted Turkey

Submitted by Erin Lucia

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 teaspoon fresh garlic, minced
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh parsley, minced
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• Ground cayenne pepper
• 1 whole turkey (about 12 to 14 pounds), thawed if frozen, rinsed and patted dry
• 1/4 cup melted butter

1. Preheat oven to 325 degrees.
2. To prepare Creole butter: Combine softened butter with garlic, fresh herbs, lemon pepper, Tabasco, dried herbs, salt and cayenne pepper in a small bowl; mix with a fork until completely blended. Taste and adjust seasoning, if needed.
3. Starting on the neck end of turkey, gently slide your fingers between the skin and the breast, thighs and drumstick to loosen the skin from the meat; spread the seasoned butter evenly under the skin.
4. Fold neck skin under body, tuck wing tips under breast, and tie drumsticks together with kitchen string. Place the turkey, breast side up, on a rack in a heavy roasting pan.
5. Brush turkey with melted butter. Cover turkey loosely with foil and roast for about 3 to 3 ¾ hours or until thermometer registers 170 degrees and juices run clear, basting frequently.
6. Transfer turkey to a platter, cover loosely with foil and let stand for 20 minutes (temperature of turkey will rise to 180 degrees) before carving.

Favorite Vanilla Muffins

Submitted by Jessica Guinan
From Carole Walter's book Great Coffee Cakes, Sticky Buns, Muffins & More

1 1/2 cups flour, spooned in & leveled off
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 c. (1 stick) unsalted butter, slightly firm
2 tsp vanilla extract
1 c. granulated sugar
2 large eggs
1/2 c. sour cream
3-4 tsp sparkling sugar (I used sanding sugar from Williams Sonoma)

Heat the oven to 375 and line a muffin tin with cupcake liners. In a large bowl, thoroughly whisk together the flour, baking powder, salt and baking soda. Set aside. Cut the butter into 1" pieces and place in the bowl of an electric mixer fitted with a paddle attachment. Add the vanilla & mix on medium speed until smooth & lightened in color, about 1 minute. (Have faith! I didn't think this would work at first either! Never doubt Carole...) Add the granulated sugar in 4 additions and mix for 1 minute longer. Scrape down the sides of the bowl. Blend in the eggs, one at a time, and mix for another minute. Reduce the mixer speed to low & add the flour mixture alternately with the sour cream, dividing the dry ingredients into 2 parts, starting & ending with the flour. Mix just until blended after each addition. Portion the batter into the pan using approximately 1/4 c. mix per cup. Sprinkle the top of each muffin with about 1/4 tsp of the sparkling sugar. Bake for 23-25 minutes or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, halfway through, rotate the pans front to back.

Bacon Dip

Submitted by Angela Johnson

1 large container of low fat or fat free plain yogurt
Low fat real bacon pieces (I use Hormel)
Chives
Paprika or McCormick smoky sweet pepper seasoning
Salt
Pepper


Start by spreading a thick layer of paper towels on a counter. At least 10 to 15 pieces depending on the brand you use. Pour the yogurt onto the paper towels and spread it into a relatively even thickness. Top with paper towels and lightly tap. Let it sit for 10 minutes. Remove the top layer of paper towels, and using a rubber spatula, scrape the yogurt into a bowl.If you like bacon like I like bacon, pour in the jar of the bacon pieces. Take a small handful of chives and chop into small pieces. Add in salt, pepper, and the paprika (or smoky sweet seasoning) to taste. You can dip literally anything into this!

Pie Doughs

Mealy Pie Dough (use as a bottom crust for any fruit pie or anything that may make a flaky crust soggy)

1 lb 4 oz pastry flour
13 oz shortening
5 oz cold water
.4 oz salt
1 oz sugar (optional)

Sift the flour into a mixing bowl. Add shortening. Rub or cut shortening into flour until mixture resembles cornmeal. Dissolve salt & sugar in water. Add water to flour mixture. Mix very gently, just until water is absorbed. Do not overwork. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours. When chilled, portion out and roll as needed.

Flaky Pie Dough (this is best for a top crust & is very flaky)

1 lb 4 oz pastry flour
14 oz shortening
6 oz cold water
.4 oz salt
1 oz sugar (optional)

Sift the flour into a mixing bowl. Add shortening. Rub or cut shortening into flour until fat particles are the size of peas or hazelnuts. Dissolve salt & sugar in water. Add water to flour mixture. Mix very gently, just until water is absorbed. Do not overwork. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours. When chilled, portion out and roll as needed.

15 Bean and Ham Soup

Submitted by Elizabeth Whitaker

*this is a thick soup to thin use broth

beans i use, split peas, kidney beans, black eyed peas,chick peas,  and dry bean

8 cups water
1/2 onion, onion salt too, dash
seasoning salt to taste
1 cube beef or chicken broth cube
2 ham steaks, cubed
salt and pepper


rinse beans,
add to water and broth cube
add seasonings
add meat after its simmering
bring to boil, reduce heat to 2-3 and simmer for 1 hr 10min,

stir frequently.
thin before serving if needed

serve with good bread

Lisa's Beef Stew

Submitted by Lisa Mariani Hackney

olive oil
about 1/2 c minced garlic
1 lg sweet onion
approx 4lbs of stew meat
5-6 large potatoes
approx 1/2 bag of baby carrots cut in half
A1 sauce about 1/4 cup
Worcestershire sauce about 1/2 c
salt and pepper to taste


most of the above you can add or subtract do to taste.  We like our stew a bit spicy.

take a large pot and put a little olive oil in the bottom. Toss in your minced garlic and chopped onion. Just cook until it is tender. While that is cooking go through stew meat and cut very large pieces in half. Toss meat in and season with salt and pepper. Cook meat until browned. At this point I have meat juice but usually no fat so I leave the juice. Add your A1 and Worcestershire sauce. Turn to low and cover  leaving lid partially cracked.  I let cook for about 3 hours stirring occasionally. At the end of the 3 hours your meat will be really tender! I peel my potatoes but you don't have to. Chop and toss in potatoes and carrots. This is where I usually taste my meat and broth. If you need to tweak the seasonings or sauces this is a good place. Stir, turn heat up to about medium and replace lid cracked. Let cook about an hour stirring occasionally.

*** really good with a nice loaf of bread***