Mongolian Beef- Easy and tastes just like PF Changs

1 lb of flank steak or cube steak, thinly sliced crosswise

1/4 cup of cornstarch

3 teaspoons of canola oil

1/2 teaspoon grated ginger (about 1/2 inch piece)

1 tablespoon minced garlic (about 2 -3 large cloves)

1/2 cup water

1/2 cup low sodium soy sauce

1/2 cup brown sugar

1/2 teaspoon red pepper flakes

3 large green onions, sliced

For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add the cornstarch to the beef. Place the slices in a strainer and shake off excess corn starch.

Begin to cook the rice while you prepare the rest of the meal.

For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.

Place the meat in the same pan and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.

You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy. (recipe from here and picture from here.)

TOO Easy Lasagna

1 lbs. ground beef

1 lbs. ground sausage

1/2 cup water

1 tsp. oregano

2 tsp. italian spices

1 tsp. minced garlic

3 cans of tomato soup

12-16 lasagna noodles

1 pint cottage cheese (lowfat)

1 cup of mozzerella cheese

In a large skillet, cook beef and sausage and then drain. Add water, oregano, vinegar, garlic and soup. Simmer. At the same time, cook lasagna noodles until done and drain. In a 13x9 pan, layer noodles, meat, cottage cheese and mozzerella cheese. Repeat layers until all is gone. Sprinkle with additional mozzerella cheese. Bake at 350 for 30 minutes or until done. (picture from here.)

Apple Fritters

1 cup milk

1 egg, beaten

4 TBS. margarine

1/4 cup sugar

1/2 tsp. salt

1 orange, rind and juice

1 cup apples (chopped into small bits)

3 cups flour

2 tsp. baking powder

1 tsp. vanilla

1 tsp. cinnamon

Beat egg in a large mixing bowl. Combine milk and margarine with egg. Add orange juice, rind, chopped apples and vanilla. Sift together the flour, salt, baking powder. Stir into egg mixture with spoon until blended. DO NOT OVER MIX!! Preheat oil in a skillet to 350 degrees. Drop batter in small amounts to create the size desired of fritter. Fry until golden brown, turning once. Allow to cool. ENJOY! (picture from here.)

Oatmeal and Protein Pancakes

6 egg whites

1 cup rolled oats
1 cup low fat cottage cheese
2 tsp. splenda
1 tsp. cinnamon
1 tsp. vanilla
I scoop of vanilla protein powder



Blend all ingredients in a blender until smooth. Heat a pancake griddle over medium heat. Spray with non stick cooking spray and cook until golden brown on both sides! ENJOY! (picture from here.)

Slow Cooker Sweet and Sour Chicken

1 can (20 ounces) pineapple chunks in juice
1 cup baby-cut carrots, cut in half
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/2 cup reduced-sodium soy sauce
1/2 cup packed brown sugar
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1/4 cup cornstarch
1/4 cup water
Hot cooked rice or chow mein noodles, if desired

Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.

Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice. (recipe and picture from here.)

Just Like Chili's Queso Dip

1 TBS. Butter

1 small can of cream of cheese soup

1 (5 oz.) can sweetened condensed milk

1 (10 oz.) can of tomatos, diced

1 small can of green chiles

1 small can jalapeno peppers, diced

3 lb. american or cheddar cheese

Melt butter in a large saucepan. Add soup. milk, tomatoes, chiles, jalapenos and cheese. Warm until cheese is melted, stirring regularly. Put into a large serving dish and serve warm with tortilla chips. (picture from here.)

Magic Cookie Bars (In the Spence household, they are know as "Stockton Bars")

1 cube butter

1 1/2 cups graham cracker crumbs

1 cup flaked coconut

1 cup chopped nuts

1 (6oz) package of semi sweet chips

1 (14oz) can sweetened condensed milk

Preheat overn to 350. In a small bowl, melt butter and add cracker crumbs. Mix with a spoon until all the crumbs are coated in the butter. Press in the bottom of a 13x9 pan. Top evenly with remaining ingredients, top with condensed milk. Bake 25- 30 minutes or until lightly browned. Cool before cutting. (Picture from here.)

BEST Homemade Granola

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1/2 cup flax seed, whole

1 cup coconut
1 1/4 cup raw almonds, coarsely chopped
3/4 cup pure maple syrup, preferably Grade A (I have also used honey)
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt

Preheat oven to 300 degrees. Place oats, pumpkin seeds, sunflower seeds, coconut, almonds, flax seed, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.

Remove granola from oven. Let cool completely before serving or storing in an airtight container for up to 1 month. (recipe and picture from here.)

Slow Cooker Thai Chicken and Rice

4-6 chicken boneless, skinless chicken breasts

2 cups salsa (any variety)
1/2 cup peanut butter
4 tablespoons lime juice
2 tablespoon soy sauce
2 teaspoon grated gingerroot
1/2 cup chopped peanuts
4 tablespoons chopped fresh cilantro

Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.

Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter. Pour sauce over chicken. Sprinkle with peanuts and cilantro. (Recipe and picture from here.)

Zucchini Lasagna

Olive oil, for baking dish
8 ounces reduced-fat cream cheese, room temperature
1 container (15 ounces) part-skim ricotta cheese
Coarse salt and ground pepper
2 medium zucchini, (8 ounces each) halved lengthwise, then sliced thinly crosswise
1 garlic clove, minced
2 teaspoons dried oregano
6 no-boil lasagna noodles
2 ounces shredded (1/2 cup) part-skim mozzarella cheese

Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.
In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.

Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.

Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving. (Recipe and Picture from here.)

Banana Applesauce Bread

1/4 cup butter, softened

3/4 cup sugar

1 large banana

2 eggs beaten

1 can applesauce (16oz)

3 TBS. buttermilk

2 cups flour

1 tsp. salt

1 tsp. baking soda

Cream butter and sugar. Add banana, eggs and applesauce. Stir in flour, salt, and soda. Mix should be slightly thicker than a cake mix. If too stiff, add another TBS of buttermilk. Bake at 350 for 45 minutes in two seperate bread pans. When done, slide a knife around edges of pan and invert. Cool on wire rack. (picture found here and recipe found here.

Just like Market Street"s Clam Chowder

2 cups diced potatoes

1 cup diced celery

1 cup diced onion

1 cup diced green pepper

1 cup diced leeks

3/4 cups chopped clams

3/4 TBS. pepper

1 1/2 TBS. salt

3/4 TBS. thyme

6 bay leaves

3/4 cup sherry

3 cups water

3/4 cups clam juice

3/4 cup melted butter

1 cup flour

2 quarts half and half

Combine melted butter and flour in over proof container and bake for 325 for 30 minutes. In a large sauce pan combine remaining ingredients except for the half and half. Simmer until potatoes are cooked. Stir butter/ flour mixture into chowder and stir until thick. Remove chowder from heat. Stir in half and half until blended. Heat to serving temp and desired thickness.

NOTE: THIS MAKES A VERY LARGE BATCH. You can either half it or freeze it for up to 3 months. (Recipe from Jill Parkinson and Peacocks on My Porch.)

Crab and Cream Chesse Won Tons

6 oz. cream cheese

1/3 cup crab meat

2 green onions, chopped

1/2 tsp. soy sauce

1/4 tsp. garlic powder

1 pkg. won ton wrappers, small squares

Blend together ingredients. Drop 1 TBS. on each of the small size wrappers. Fold in corners and seal with egg whites by dipping your fingers in the egg and gently brushing and sealing the won ton wrappers. Fry in hot oil until crispy and brown. Serve with sweet and sour sauce. (recipe from here and picture from here.)

Strawberry Pretzel Squares

2 cups finely crushed pretzels

1/2 cups sugar, divided

2/3 cups butter, melted

12 oz. cream cheese, softened

2 TBS. milk

1 cup thawed Cool Whip Topping

2 cups boiling water

1 pkg. Jell-o Brand Strawberry flavor gelatin

1- 1/2 cups cold water

4 cups strawberries, sliced

Preheat oven to 350. Mix pretzels, 1/4 cup of the sugar and the butter. Press firmly onto the bottom of a 13x9 baking pan. Bake for 10 minutes. Cool. Beat cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently stir in whippped topping. Spread over crust. Refrigerate until you are going to use.

Meanwhile, stir in boiling water into gelatin in large bowl for at least 2 minutes or until completely dissolved. Stir in cold water. Refrigerate 1 hour or until thickened. Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours until firm. Cut into squares to serve. (recipe from Itajai Wignall and picture from allrecipes.com)

Orange Cookies

ORANGE COOKIES

1 1/2 cups sugar

1 cup butter, softened

1 cup sour cream

2 eggs

4 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2/3 cup orange juice

3 TBS. orange zest

Preheat oven to 375. Beat sugar and butter until fluffy. Add sour cream and eggs; beat well. Add flour, baking powder, baking soda, salt and orange juice and orange zest. Blend well. Drop by spoon on ungreased cookie sheet. Bake for 8-10 minutes or until edges are golden brown. Remove from cookie sheet immediately and cool.

ORANGE FROSTING

1/4 cup softened butter

2 cups powdered sugar

1 TBS. orange zest

2-3 TBS. orange juice

In a small bowl, combine all ingredients; beat until smooth. Frost WARM cookies.

(recipe from Lisa Jensen, picture from here.)

Easy Chicken Pasta Primavera

4 ounces uncooked fettuccine

1 cup broccoli flowerets
1/2 cup 1/4-inch strips carrot
1 teaspoon olive or vegetable oil
2-3 boneless skinless chicken breast halves, cut into 1/2-inch strips
1 garlic clove, finely chopped
1/3 cup ranch dressing
2 tablespoons grated Parmesan cheese
1 teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves

Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.

While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat. Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables. (recipe and picture from bettycrocker.com)

Lighter General Tso's Chicken

1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice. (recipe and picture from marthastewart.com/everyday)

Lemon Fruit Squares!

This recipe is so delicious! ENJOY!
1 1/2 cups Gold Medal® all-purpose flour
3/4 cup butter or margarine, cut into pieces
1/3 cup powdered sugar
2 tablespoons grated lemon peel
1 cup whipping (heavy) cream
3 tablespoons powdered sugar
2 containers (6 ounces each) Yoplait® Original lemon burst yogurt
2 nectarines, sliced
1 cup fresh blackberries

Heat oven to 350°F. In medium bowl, mix flour, butter, 1/3 cup powdered sugar and 1 tablespoon of the lemon peel, using pastry blender or crisscrossing 2 knives, until coarse crumbs form. Press mixture evenly on bottom of a 13x9 pan.rectangular pan, 13x9 inches.

Bake 20 to 25 minutes or until crust is dry and light golden brown. Cool completely, about 30 minutes.

In chilled medium bowl, beat whipping cream, 3 tablespoons powdered sugar and remaining 1 tablespoon lemon peel with electric mixer on high speed until stiff peaks form. Gently stir in yogurt. Spoon over crust. Top with nectarines and blackberries. Serve immediately, or cover and refrigerate until serving. (recipe and picture from bettycrocker.com)

Chicken Stir Fry Lettuce Wraps

1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups. (recipe and Picture from marthastewart.com/everyday)

Whole Wheat Spaghetti with Veggies and Peanut Sauce

8 ounces whole-wheat spaghetti
Coarse salt and ground pepper
4 ounces snow peas, tough strings removed
3 medium carrots, halved, and shaved with a vegetable peeler 1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes
3 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons light-brown sugar

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot; immediately drain pasta mixture, and set aside.
In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve. (recipe and picture from marthastewart.com/everyday)

French Breakfast Puffs

1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted

Heat oven to 350ºF. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches. Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until golden brown.

Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot. (recipe and picture from bettycrocker.com)

For those kiddos in your life... Fish Sticks Marinara

2 cups frozen broccoli spears, thawed, drained
1 tablespoon olive or vegetable oil
1/2 teaspoon dried basil leaves
12 frozen breaded fish sticks
1 container (15 oz) marinara sauce or 2 cups tomato pasta sauce (any variety)
1/4 cup shredded Parmesan cheese (1 oz)
6 slices mozzarella cheese

Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, arrange broccoli. Drizzle with oil; sprinkle with basil and garlic. Place fish sticks on broccoli. Spoon marinara sauce over fish. Sprinkle with Parmesan cheese. Arrange mozzarella cheese on top.

Bake uncovered about 30 minutes or until thoroughly heated. (recipe and Picture from bettycrocker.com)

Baked Crescent Churros

Who says you have to go to an amusement park to get a really yummy churro?! These are simple and so good! Have fun!
2 tablespoons sugar
1 teaspoon ground cinnamon
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons butter or margarine, melted
Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside. Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal.
Brush tops of 2 rectangles with some of the melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter. With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.

Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture. (recipe and picture from bettycrocker.com)

Strawberry- Peach Pops!

1 cup soymilk or almond milk
1 cup frozen or fresh strawberries
1 container (6 oz) Fat Free peach yogurt
2 tablespoons honey
10 paper cups (3-oz size)
10 craft sticks (flat wooden sticks with round ends)

Place soymilk, strawberries, yogurt and honey in blender or food processor. Cover; blend on high speed about 1 minute or until smooth.

Fill each cup with about 1/4 cup yogurt mixture. Place cups in freezer until partially frozen, about 45 minutes.

Insert sticks; freeze until firm, about 1 hour 30 minutes. To serve, remove cups.craft sticks (flat wooden sticks with round ends). (Recipe and picture from bettycrocker.com)

Creamy Pesto Dip

Are you in need of a fast and easy weekend BBQ recipe?! This recipe is great and fast! ENJOY!
1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1/3 cup pesto
2 tablespoons thinly sliced green onions
2 teaspoons lemon juice
Cut-up raw vegetables, if desired
Stir together all ingredients except raw vegetbles. Cover and refrigerate at least 2 hours but no longer than 48 hours. Serve with raw vegetables. (recipe and picture from bettycrocker.com)

Lip Smackin Lemon Cake

LEMON CAKE

1 yellow cake mix

1 small pkg. lemon instant pudding mix

1 pkg. Dream Whip dry mix

1/4 cup oil

1/4 cup lemon juice

1 1/2 cups hot water

2 TBS. flour

4 eggs

Mix together and beat well. Bake for 45-50 minutes at 350 in a bundt pan.

LEMON GLAZE

2 cups powdered sugar

juice from 3 lemons

3 TBS. lemon extract

When cake is ready to remove from the oven, bring glaze to a boil in a small saucepan. Remove cake from oven and poke it all over with a toothpick. Spoon glaze over cake so it will soak down while they are both hot! ENJOY! (recipe from Peacocks on My Porch)

Nutella Cookies

I didn't make these with nuts, but you can add them if your heart desires! ENJOY!
1 1/4 cups flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup butter (1 stick)
1/2 cup Nutella
1/2 cup sugar
1/2 cup light brown sugar, packed
1/2 tsp. vanilla
1 egg
Sift together flour, salt and baking powder and set aside. Cream butter, Nutella and both sugars, beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture in 3/4 inch balls. Place on greased baking sheets and bake at 375 for about 10 minutes. (recipe from Niki Sepulveda)

Super Easy Pepperoni Breadsticks

2 cups Original Bisquick® mix
1/2 cup cold water
1/2 cup chopped turkey pepperoni
1/4 cup butter or margarine, melted
1 tablespoon grated Parmesan cheese
1 cup pizza sauce

Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times.

Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese.

Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping. (recipe and picture from bettycrocker.com)

Grilled Taco BBQ Chicken

2 tablespoons taco seasoning mix
1 teaspoon dried oregano leaves
4 boneless skinless chicken breasts
1 tablespoon olive oil
1/2 cup barbecue sauce
1/4 cup chili sauce
1 teaspoon ground cumin

Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut.

Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.

Oven Directions: Heat oven to 375°F. Line shallow baking pan with foil or spray with cooking spray. Place coated chicken in pan. Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut. (recipe and picture from bettycrocker.com)

Slow Cooker Italian Chicken Sandwiches- SUPER EASY!

3-4 chicken breasts, skinless and boneless
1/3 cup Italian dressing
12 small French sandwich rolls (3 inches long)
1 small container of basil pesto

sliced cheese such as provolone, swiss or pepper jack
1 jar (7.25 oz) roasted red bell peppers, drained, cut into strips

Place chicken in 3- to 4-quart slow cooker. Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker; place on cutting board. Discard liquid in cooker. With 2 forks, shred turkey. Return chicken to cooker. Stir in Italian dressing and let chicken warm for 20-30 minutes with dressing on it.

Cut rolls horizontally in half. To serve, spread bottom half of each roll with pesto and cheese; top with 1/3 cup turkey and some of the roasted peppers.

(picture from bettycrocker.com)

Eggplant Parmesan

2 cans (28 ounces each) whole peeled tomatoes
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 large globe eggplants (about 2 pounds total), cut crosswise into 1/4-inch-thick slices
1 cup all-purpose flour
3 eggs, lightly beaten
1 cup plain dried breadcrumbs
Vegetable oil, for frying
1/2 cup grated Parmesan
1/2 pound whole fresh mozzarella, cut into large chunks

In a food processor, puree tomatoes; transfer to a medium saucepan and stir in olive oil. Bring to a boil; reduce to a simmer and cook until thickened, 30 minutes. Season tomato sauce with salt and pepper.

Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry. Dredge eggplant in flour (shaking off excess), then dip in eggs (allowing excess to drip off), and sprinkle lightly with breadcrumbs.

Preheat oven to 375 degrees. Place a wire rack on a rimmed baking sheet; set aside. In a large skillet, pour enough vegetable oil to come halfway up side. Heat oil over medium-high until pinch of breadcrumbs dropped in skillet sizzles. In batches, fry eggplant until golden, 2 to 3 minutes per side; transfer to rack to drain.

Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Layer half the eggplant over sauce and sprinkle with 1/4 cup Parmesan. Top with 1 1/2 cups sauce, then remaining eggplant. Finish with remaining sauce, 1/4 cup Parmesan, and mozzarella. Bake until lightly browned and bubbling, 40 to 45 minutes.

To Freeze: Assemble dish but do not bake; wrap tightly with foil and freeze, up to 3 months. Thaw completely, then bake as directed. (recipe and picture from marthastewart.com/everyday)

Eggplant, Tomato, and Mozzerella Salad

During the summer months, I LOVE fresh produce and herbs. I also LOVE going to the Farmers Market or local farms to find these fresh treasures! ( I would grow them myself, but Farmers Markets thrive because of people like me! I cannot grow a thing!) I really have never cooked with egglant until now, and I have to say..... I am IN LOVE! More Eggplant recipes to come!

6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
Coarse salt and ground pepper
1 pound fresh mozzarella, sliced
1 pound sliced tomatoes
1/4 cup loosely packed fresh basil leaves, torn
2 tablespoons balsamic vinegar

Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar. (Recipe and picture found at Marthastewart.com)

Grilled Parmesan Potatoes

4 medium potatoes, thinly sliced
1/2 teaspoon salt
1/4 cup Progresso® Italian style bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves

Heat gas or charcoal grill. Cut 2 (30x18-inch) sheets of heavy-duty foil. Divide potato slices evenly onto foil sheets. Sprinkle with salt.

In small bowl, mix remaining ingredients; sprinkle over potatoes. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets, seam side up, on grill. Cover grill; cook over medium heat 18 to 23 minutes, rotating packets once, until potatoes are tender.

To serve, place packets on plates. Cut large X across top of each packet; carefully fold back foil to allow steam to escape. (recipe and picture from bettycrocker.com)

Caramel Cream Brownie Trifle

1 box Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box

1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 oz) frozen whipped topping, thawed

Heat oven to 350ºF. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour. Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.

In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat. Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator. (recipe and picture from bettycrocker.com)

Slow Cooker Swiss Steak

1 1/2 lb boneless beef round steak
1/2 teaspoon peppered seasoned salt
6 to 8 small red potatoes, cut into fourths
1 1/2 cups ready-to-eat baby-cut carrots
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 jar (12 oz) beef gravy
Chopped fresh parsley, if desired

Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.

In 4- to 5-quart slow cooker, layer potatoes, carrots, beef and onion. In medium bowl, mix tomatoes and gravy; spoon over mixture in slow cooker.

Cover; cook on Low heat setting 7 to 8 hours. Sprinkle with parsley. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (recipe and picture from bettycrocker.com)

Grilled Chicken Sandwich with Chipolte Mayo

1/4 cup grated Parmesan cheese
2 tablespoons Old El Paso® taco seasoning mix
4 boneless skinless chicken breasts
4 slices pepper Jack or Monterey Jack cheese
8 Pillsbury® Oven Baked frozen crusty French dinner rolls
1/4 cup chipotle or regular mayonnaise, if desired
8 leaves leaf lettuce
1/4 cup your favorite salsa

Heat gas or charcoal grill. Mix Parmesan cheese and taco seasoning mix. Coat chicken with cheese mixture.

Carefully oil grill rack. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut, turning once or twice. Cut each chicken breast in half crosswise; top each with half slice of cheese to melt. To heat dinner rolls, place 4 rolls each in separate foil packets on grill during last 6 to 7 minutes of cook time until hot.

Spread mayonnaise on bottom halves of rolls. Top each with lettuce leaf, cheese-topped chicken, salsa and top half of roll. (recipe and picture from bettycrocker.com)

Slow Cooker Lasagna- So Easy and Really Good

1 pound bulk Italian sausage
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Cook sausage in a skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. (recipe and picture from bettycrocker.com)

Cheese Stuffed Burgers with Roasted Red Pepper Sauce

3 pounds ground beef
2 tablespoons plus 2 teaspoons Worcestershire sauce
Coarse salt and ground pepper
4 ounces blue cheese (or other soft cheese, such as Brie)
8 rolls or buns, split
2 cups packed baby spinach
2 tomatoes, cut into 8 slices
Sauteed mushrooms (optional)

Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.
Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.

Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.

To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread top roll half with roasted red-pepper sauce, as desired.

ROASTED RED PEPPER SAUCE

1 cup light mayonnaise
1/4 cup drained (jarred) roasted red peppers
1/2 teaspoon white wine vinegar
1/8 teaspoon ground pepper

In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, until ready to serve.(Recipe and picture from Marthastewart.com)

Flag Cupcakes with Buttercream Frosting

CUPCAKES
1 box Betty Crocker® SuperMoist® white cake mix
2 eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon lemon zest
Strawberries for garnish
Blueberries for garnish

FROSTING
1 cup butter (2 sticks), softened
3 to 4 cups powdered sugar, sifted
1/2 teaspoon salt
2 teaspoons vanilla extract
Up to 4 tablespoons milk or heavy cream

Combine all ingredients until incorporated. Scrape sides of bowl and then beat on med-high speed for 3 minutes. Divide batter equally in half between two bowls. Use red food coloring to color one bowl of batter to desired color of red. Wilton brand gel colors have the brightest color and are good to use here.

To make flag striped cupcakes alternately place a spoonful of red batter and then a spoonful of white batter in the cupcake holder. The batter is thick, so it won't spread on its own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers.

Bake cupcakes according to the cake mix package directions.

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time. Frost cooled cupcakes with frosting. Garnish with strawberry fans and blueberries. (recipe and picture found at bettycrocker.com)

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Orange and Thyme Grilled Shrimp

1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 tsp. grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 TBS. olive oil, plus more for grates
1 TBS. plus 1 tsp. chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise

In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.

Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce. (recipe and picture from marthastewart.com/everyday)

Summer Salad with Strawberries and Candied Pecans

Perfect for entertaining and 4th of July BBQ's. ENJOY!

SALAD:
Spring Lettuce mix- 1 bag
1-2 cup strawberries- cut up
1 tub tomato/ basil feta cheese (use as desired)
sugared pecans

DRESSING:
1/3 cup sugar
1 TBS. poppy seeds
1 1/2 tsp. minced onion
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
1/3 cup vegetable oil
1/4 cup cider vinegar
Mix together until sugar is dissolved. Refrigerate. It will thicken as it cools.

Put lettuce in a bowl, sprinkle with feta cheese and sugared pecans. Add cut up strawberries to salad and then gently pour dressing on. Gently toss salad so that the strawberries do not fall to the bottom of the bowl. (recipe from the Ivory Family Cookbook and Picture from closetcooking.blogspot.com)

Pacific Pork Kebabs with Pineapple Rice

1 TBS. vegetable or canola oil
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving

Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.

To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges. (recipe and picture from marthastewart.com)

Berries and Cream Dessert

CRUST
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine
1 egg

FILLING
1 cup white vanilla baking chips
1 package (8 oz) cream cheese, softened

TOPPING
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
1 1/2 cups sliced fresh strawberries
2 cups fresh blueberries

Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.

In small microwaveable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

In 2-quart saucepan, mix sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool 10 minutes.

In medium bowl, gently stir strawberries and 1/4 cup cornstarch mixture together until well mixed. In another bowl, gently stir remaining 1/4 cup cornstarch mixture and blueberries together until well mixed. Spoon strawberry mixture lengthwise over half of cream cheese mixture and blueberries over remaining half of cream cheese mixture. Refrigerate 30 minutes.
Cut bars in half lengthwise; cut each half into eight 3 1/2-inch triangles. Store in refrigerator. (recipe and picture from bettycrocker.com)

Honey Chipotle Glazed Ribs

Sorry I went away for a couple of days! BUT, I'm back and ready to get moving with fabulous recipes!

1/4 cup minced canned chipotle chiles in adobo
1/2 cup honey
1/4 cup mustard powder
Coarse salt and ground pepper
2 racks pork spare ribs (2 1/2 pounds each)
Vegetable oil, for grates
Lemon wedges, for serving

Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 3 tablespoons salt, and 2 teaspoons pepper.
Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork-tender, 2 to 2 1/2 hours. (recipe and picture from marthastewart.com/everyday)

Captain Crunch Raspberry Smoothie!

1 container (6 oz) Yoplait® Original 99% Fat Free raspberry or strawberry yogurt
3/4 cup Captain Crunch® cereal
1/2 cup fresh or frozen raspberries
1 cup fat free (skim) milk
1/2 banana, sliced

In blender, place ingredients. Cover; blend on high speed about 30 seconds or until smooth, stopping blender once to scrape sides. Pour into 2 glasses. Serve immediately. (picture from bettycrocker.com)

Grilled White Chicken Pizza

2 tablespoons butter or margarine
3 cups halved thinly sliced sweet onions
1 teaspoon sugar
1 teaspoon fresh thyme leaves
2oz cream cheese
1 package (14 oz) prebaked original Italian pizza crust (12 inch)
1/3 cup refrigerated Alfredo pasta sauce
1 cup shredded deli rotisserie chicken

In 10-inch skillet, melt butter over medium heat. Cook onions and sugar in butter 20 to 25 minutes, stirring frequently, until deep golden brown and caramelized; stir in thyme leaves.

Heat gas or charcoal grill. Spread cream cheese evenly over pizza crust. Top with Alfredo sauce, shredded chicken and onions. Place on grill over medium-low heat. Cover grill; cook 8 to 10 minutes or until hot. (recipe and picture from bettycrocker.com)

Buttermilk Homemade Onion Rings

2 medium white onions (about 10 ounces each), sliced into thin rings (about 1/4 inch)
3/4 low-fat buttermilk
1 1/2 cups all-purpose flour (spooned and leveled)
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
4 cups vegetable oil

In a large shallow bowl, toss onions with buttermilk. In another large bowl, whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside.

In a 5-quart heavy-bottom saucepan, heat oil until a deep-fry thermometer registers between 325 degrees and 350 degrees. Lift rings out of the buttermilk (letting excess drip off); toss with remaining flour mixture to coat. Place on floured sheet.

Working in small batches, carefully place coated rings (shaking off excess flour) into hot oil. Cook until golden, gently turning with tongs, 2 to 3 minutes. Transfer rings to a paper-towel-lined baking sheet. Repeat with remaining rings. (recipe and picture from marthastewart.com)

Applesauce Coffee Cake

Vegetable-oil cooking spray
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup packed dark-brown sugar
1/4 cup old-fashioned rolled oats
2 3/4 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups chopped toasted pecans
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup granulated sugar
1/2 cup packed light-brown sugar
4 large eggs
1 1/2 cups store-bought applesauce
2 small juicy apples, such as McIntosh, peeled, cored, and cut into 1/4-inch-thick wedges

Preheat oven to 350 degrees. Coat a 10-inch angel-food-cake pan with cooking spray; set aside. Make crumb topping: Stir together 4 tablespoons butter, the darkbrown sugar, oats, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt until smooth. Stir in 1/2 cup pecans; set aside.

Make batter: Sift flour, baking soda, nutmeg, cloves, and remaining 2 teaspoons cinnamon and 3/4 teaspoon salt; set aside. Put remaining 8 tablespoons (1 stick) butter, the granulated sugar, and light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, one at a time. Reduce speed to low; mix in applesauce and then flour mixture. Stir in remaining cup nuts by hand.
Pour batter into oiled pan; sprinkle reserved crumb topping over batter. Lay apples on top, tucking some into batter.

Bake until a cake tester inserted near center comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack. Cake can be stored at room temperature, covered with plastic wrap, up to 3 days. (recipe and picture from marthastewart.com)

Apple Pie Cake

2 cups all-purpose flour
1 cup packed light-brown sugar
2 tsp. ground cinnamon
1 cup (2 sticks) unsalted butter
5 pounds tart apples, such as Granny Smith (about 10-12)
2 TBS. freshly squeezed lemon juice

In a large bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in the butter until the mixture forms pea-size pieces. Press two-thirds of the crumb mixture into the bottom and 1 inch up the sides of a 9-inch springform pan.
Preheat the oven to 350 degrees. Core and peel the apples. Cut into thin slices, and place in a large bowl. Toss the apple slices with the remaining teaspoon cinnamon and the lemon juice. Arrange apples in the prepared pan; they will come up over the sides of the pan. Sprinkle the remaining crumb mixture over the apples.

Place pan on an aluminum foil–lined baking sheet, and bake until cooked through and golden brown on top, about 1 hour and 15 minutes. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve, or refrigerate for 2 hours to set more firmly. Serve at room temperature. (recipe and picture from marthastewart.com)

Raspberry Lemon Cupcakes

3/4 cup (12 tablespoons) unsalted butter, room temperature
3 cups powdered sugar, divided
4 1/2 tsp. finely grated lemon peel, divided
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
4 tablespoons fresh lemon juice, divided
12 tsp. plus 1 TBS. seedless raspberry jam (I used homemade freezer jam)
Fresh raspberries (for garnish)

Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.
Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.

Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.

(recipe and picture from epicurious.com)