Brochette

Brochette by Atipani

coeur de beef
soyu
garlic oil un peu oster sauce
mix for 24 hours

dipping sauce
oster sauce
canola oil
ketchup
sucre
oignon
mix well

Tahitian BBQ

Tahitian BBQ by Atipanni

Ingredients

- 1 tbs sucre

- 1 tbs soyu

- 1 tps oster sauce

- 1 tbs ketchup

- oignon, sel

- canola oil

Mix everything just like mayonnaise.

Poisson crue chinois

poisson crue chinois by Atipani

Ingredients:

- salmon, white fish, sole,

- 5 limes

- 4 tbs sugar

Mix well Lime & sugar with canola oil. Shred your carrott, cucumber, green

onion & tomatoes. Mix everything well with your fish.

Cream cheese-Stuffed Lemon French Toast with Strawberries

Cream Cheese-Stuffed Lemon French Toast with Strawberries
Recipe by Our Best Bites

Ingredients:

6 large, stale butter croissants
1 8-ounce package cream cheese
1 1/4 cups powdered sugar, divided
2 lemons
1 1/4 teaspoons lemon extract
2 eggs
1 1/2 cups milk
Strawberry Sauce
Sliced fresh strawberries (about 2 cups)
Sweetened Whipped Cream (optional)

Instructions:

Slice the croissants in half lengthwise. Set aside.

In a medium mixing bowl, combine the cream cheese, zest of one lemon, strained juice of one lemon (about 1 1/2-2 teaspoons), and 3/4 cup powdered sugar. Mix with an electric mixer until light and fluffy.

Spread the lemon cream cheese mixture over the bottoms of the croissants and then replace the tops, pressing down to flatten. Cut into halves (or even fourths if necessary) and arrange the pieces evenly in a 9×13″ pan lightly sprayed with nonstick cooking spray.

Whisk together the milk, eggs, lemon extract, zest from the second lemon, and remaining 1/2 cup of powdered sugar. Pour evenly over the croissants and cover with aluminum foil. Refrigerate for 8-10 hours.

When ready to bake, preheat oven to 350. Bake covered for 30 minutes and then remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and the liquid is absorbed. Remove from the oven and allow it to stand for 5-10 minutes. Cut into squares and top individual servings with Strawberry Sauce, fresh sliced strawberries, and, if desired, sweetened whipped cream. Serves 10-12.

Bake potatoes

Bake potatoes sent by Auntie Lina

2 pounds hach brown potatoe
1 oz pkg cheddar chesse sheddred
1 16 oz sour cream
1 103/4 ox can chicken cream soup
1 cube of butter
9 cup corn flakes crushed

mix potatoe, cheese, sour cream and cream chicken soup mix well
put in the bake pan
top with melted butter of corn flakes well mixed
bake for 45 mn to 1hour at 350 degree

Trip tip marinated

trip tip marinated sent by auntie Lina

1/2 cup of sherry cooking
1 cup soy sauce
1 garlic crush
1 Tsp ginger
4 TBS brown sugar

mix all the marinate pour over the meat for 2 to 3 days and bbq save the marinate and boil on the stove reduce to 1/4 cup if double reduce to 1/2 cup after the meat is done slice the meat pour the marinate over the meat and put on top the meat slice green onion parlesy and 1 stick butter melt

Chocolate fudge cake

chocolat fudge cake sent by Auntie Lina

1 pacakge (12oz) semisweet chocolate chips
5 TBS water
2 TBS instant coffee powder
11/2 cups butter softened
2 cups granulated sugar
6 large egg, separated
1 cup all-purpose flour
confectioners'sugar

heart over to 350 degree bytter 9" springform pan
wrap outside of pan securely with foil.
heat chocolate with water and coffee powder in saucepan over very low heat sturring occassionnally, just until chocolate is melted. cool to room temperature.
beat butter ikn mixer bowluntil creamy. beat in sugar until light and fluffy, 5mn. beat in egg yolks one at a time.beating well after each at low speed, gradually beat in flour, stir in cooled chocolate mixture.
in clean bowl, beat egg wites until foamy gradually increase speed and beat until stiff but not dry. fold intochocolate mixture.
pour into prepared pan. bake 60mn to 65 mn until toothick inserted in cake about 1 inch from side comes out clean. top may crack.
cool in pan on rack. cover and refrigerate overnight.
remove side of pan. sift confectiooners sugar lightly over top of cale. makes 14 to 16 servings.

Ham & Cheese sandwiches (Slider)

For the sandwiches:
24 slider rolls (mini Hawaiian rolls are also recommended, but I can’t find them in my area)
24 slices honey ham
24 small slices Swiss cheese (you could alos use gruyere)
Mayonnaise

For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Directions:
Preheat the oven to 350˚ F.
Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Re-place the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce,
combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm

Soft sugar cookies

by Alison Tolbert

This is so good! The recipe has been tested by our family and oh it's so soft and yummy!

1 cup sour cream

2 cups white sugar

1 cup butter

4 eggs

1 teaspoon almond extract or vanilla (I like almond)

6 cups flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 350.

Combine sour cream, sugar, butter, eggs, and vanilla/almond. Beat for 2-3 minutes.

Add dry ingredients and mix well. Let the dough chill in fridge for 25 minutes or until firm.

Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.

Bake until LIGHT golden brown about 8-10 minutes. When you take them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.

Makes around 4 dozen.

Here's the frosting recipe I used:

Buttercream Frosting

1 cup butter

4 cups powdered sugar

1/4 tsp salt

1 tsp almond extract

1/3 cup heavy whipping cream

In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Rolo Pretzel treats

- 15 oz bag waffle pretzels (square grid)

- Rolo brand chocolate-covered caramels

- 16 oz bag pecan halves

Heat oven to 350°F. Line two rimmed cookie sheets with foil. Lay out rows of waffle pretzels on each cookie sheet (one pretzel per Rolo you have on hand).

Unwrap the chocolate-covered caramels, and center one on each pretzel. Bake for a scant 3 minutes, until the chocolate softens (it glistens a little). Be careful not to cook these too long. Pull the cookie sheet out of the oven.

Working quickly before the chocolate cools, press one pecan half into each caramel. Squish them down, so the pecan is firmly in place and the caramel is pushed down. Let turtles cool on the racks, and then store them in an airtight container. If you need to, you can set the chocolate in the refrigerator.

Walnut Bars with Cream Cheese Frosting

We tried this recipe and it was sooooo good! This recipe was borrowed from Jamie's cooking blog http://jamiecooksitup.blogspot.com/2010/12/walnut-bars-with-cream-cheese-frosting.html

CRUST:

1 C softened butter

1/2 C sugar

2 C flour

1/4 C cornstarch

FILLING:

4 eggs

2 1/2 C brown sugar

2 t vanilla

4 T flour

1/2 t baking powder

2 C chopped walnuts

1 C coconut

FROSTING:

1 C butter, softened

8 oz cream cheese, softened

3 1/2 C powdered sugar

1 t vanilla

dash of salt

CRUST

1. Beat the butter and sugar together until well blended.

2. Add the flour and cornstarch and mix until blended.

3. Press the crust into a large jelly roll pan. Bake in a 300 degree oven for 15 minutes.

FILLING

1. Beat the eggs and brown sugar together.

2. In a separate bowl combine the flour and baking powder.

3. Add the dry mixture to the sugar mixture and beat until combined.

4. Stir in the chopped nuts and coconut.

5. After the crust has cooked for the 15 minutes, take it out of the oven and pour/spread the filling on top.

6. Bake for 15 minutes. Turn the heat up to 350 degrees and bake another 5 minutes. You want it to be golden in color along the top. Remove it from the oven and let it cool completely.

FROSTING

1. Beat the butter and cream cheese together until well combined.

2. Add the powdered sugar, vanilla and dash of salt. Beat until it is nice and smooth...and creamy....and wonderful.

3. Spread over the top of the cooled bars.

That's it!

***NOTE: These freeze well left right in the pan. Just cover securely with tin foil and you will be set!***

Pistachio Cake

By Cherril Anderson
1 pkg. yellow cake mix
1 pkg. instant pistachio pudding
4 eggs
1 cup water
1/2 cup oil
1/2 tsp. almond extract

Combine ingredients and pour into a greased and floured
bundt cake pan. Bake at 350 degrees for about 40 - 45 minutes
Top with glaze after extracting from pan. (There is a Pam baking
spray that has flour in it. It works realy well for coating the pan)

Make glaze by combining about 1/2 square of softened cream cheese
2 TBS milk, and powdered sugar to taste.
It looks really pretty. Serve with raspberries and/or blackberries, mixed
with a small amount of sugar. Berries can be fresh or frozen.

Salsa Dip

By Julie Clavell
16 cups fresh tomatoes, seeded and diced
4-10 large green peppers. seeded and diced
6-7 cups diced onions
1 1/3 cups white vinegar
1 Tbls sugar
3 Tbls salt
1 1/2 Tbls garlic salt
2-3 fresh green chiles, use the seeds of only one
*can use 2 green chiles and 1 red chiles* *WEAR GLOVES*

Cook to boiling, reduce temperature.
Simmer 1 1/2 to 2 hours, stirring occasionally.
Pour into jars and process 10 minutes.
Makes 6-7 pints

Eclair Cake

By Cherrill Anderson
Puff pastry layer:
1/2 c. butter or margarine
1 c. water
1 c flour
1/4 tsp salt
4 eggs

Pudding Mixture:
8 oz. cream cheese
2 small boxes instant vanilla pudding
3 c milk
12 oz. carton whipped topping
Chocolate topping
Chopped nuts (optional)

Crust: Melt butter or margarine, add water. Heat to boiling and add
flour and salt. Mix well until forms a soft ball. Add the 4 eggs one at a
time. Spread on a large cookie sheet (13 X 17 inches). Bake at
400 degrees for 20 to 25 minutes.

Pudding: Soften the cream cheese with a little milk. Add pudding
and the remainder of the milk. Mix together. Spread on the cooled
crust. Spread the carton of whipped topping on pudding layer.
Drizzle chocolate topping on cream layer. Chooped nuts also can
be sprinkled on top if you desire.

You can also use other flavors of pudding: chocolate with
chocolate cook whip is good if you are a chocoholic like me.

Baked Potato Soup

By Aunt Teresa
Ingredients
1/2 cup butter
1/2 cup chopped onion
1/2 cup flour
2 cans chicken broth or more
1 can evaporated milk
2 large or 3 medium baked potatoes
Salt and pepper to taste
Bacon, cheese, green onion

Directions
Melt butter, add onion and cook 2 minutes. Stir in flour. Gradually add broth and milk. Scoop potato pulp from one baked potato and mash it, then add to broth mixture. Cook over medium heat stirring occasionally until it just comes to boil. Dice remaining potato skin and potatoes then add to soup. Heat through and season to taste. Serve alone or top with bacon, cheese, green onion, etc.

Harvest Smoothie

A wonderful creation made by my mom. BEST SMOOTHIE EVER! It's fruity, delicious, smooth, and satsifying. Definetly try this one out!

Ingredients:
3 sliced peaches (NOT canned)
1 bag of unsweetened frozen strawberries
about 1 to 1 1/2 cup orange juice
about 1 to 1 1/2 cup apple juice
about 1/2 cup of sugar

*Make sure to use as much juice and sugar to your liking.

Mix up everthing in the blender. Taste as you go so you can add sugar and liquid to your liking. Once you think it's ready, pour it into your glass and prepare yourself for something great and tasty!

French Custard

This custard is good for cream puffs, eclairs...etc. Enjoy!! By the way, to my loving aunt Lina, please forgive me for posting this yummy custard on my blog. My sweet mom made me do it. So if you read this, please smile and know that I love you.

By auntie Lina

Custard Cream:
Ingredients
1 cup of heavy cream
1 bean of vanilla
6 egg yolks
1/2 cup sugar
3 Tbs. cornstarch

Directions:
Mix well heavy cream, vanilla, sugar & cornstarch on medium heat. Keep the cream mixture warm and not boiling. In a separate bowl, add the egg yolks. Pour the warm cream mixture into the egg yolks, stir it well then return the cream mixture back into the pot and unto the stove. Continually stir the cream mixture until it becomes hard like custard.

Rainbow Popcorn

This is soooo yummy! We made it for a snack, and it is so flavorful!

Ingredients:
1 can Eagle Brand Sweetened Condensed Milk
1 small box cherry gelatin (or favorite flavor)
12 cups unseasoned or lightly salted popcorn

Directions:
Combine Eagle Brand and dry gelatin. Cook and stir over medium-low heat until slightly thickened, about 3 to 4 minutes. Pour Eagle Brand mixture over popcorn; mix well. Place coated popcorn onto parchment paper-lined 13 x 9-inch baking pan. Bake in preheated 300 degree F oven for 15 to 20 minutes, stirring occasionally. Cool; break into clusters.

Chocolate Zucchini Cake

CAKE
2 ¼ cups sifted all-purpose flour
½ cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups sugar
1 stick unsalted butter, room temperature
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 cups grated unpeeled zucchini (about 2 medium)
1 cup semi-sweet chocolate chips
¾ cup chopped walnuts (optional)

If you like you could also make an icing for your cake or just serve it as is.

ICING
6 oz heavy cream
9 oz chocolate chips

DIRECTION FOR THE CAKE
Preheat oven to 325 F. Butter and flour a 9x13 inch baking pan.
Sift the flour, cocoa powder, baking soda & salt into a medium bowl.
Beat the sugar, butter and oil in a large bowl until well blended. Add the eggs 1 at a time, beating well after each addition. Add the vanilla extract.
Mix in the dry ingredients alternating with the buttermilk in 3 additions. Mix in grated zucchini.
Pour into prepared pan. Sprinkle with chocolate chips and nuts (if using).
Bake 50 minutes or until toothpick inserted into the center comes out clean. Cool cake completely in pan.

DIRECTION FOR THE ICING
Heat the heavy cream in a sauce pan over medium heat until simmering. Remove from heat and pour over the chocolate chips. Wait 3-5 minutes then stir to combine. It may take a few
minutes of stirring before the ganache together...but it will. When warm and not hot pour the ganache over cake.

Chicken Poppy Seed Salad

Submitted by Brittany on "Sisters Cafe blog"

Spinach leaves
Romaine leaves
Grilled chicken, sliced (grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

The best part... The Dressing:

1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

*This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!