FUDGE PIE

Old Fashioned Fudge Pie
I promise I'll get a better picture up soon.

Ok, I've changed the picture. I couldn't get a good "profile" shot, showing the fudgy filing. For some reason every side view was awful. This one shows the side of the slice a bit. Also this was the area of the pie where the crust got a bit dark, but still tasted good. I have a convection oven and should have dropped the oven temperature, which I didn't.
Yesterday's post Paula Deen's Old Fashioned Fudge Pie sounded too good to pass up, so as I mention in the previous post I made it. I took one look at Paula's recipe and knew it would be too sweet so I made a minor change in the chocolate used. I also used a graham cracker crust. This resulted in a chewier crust than normal graham cracker crust and a slight caramelized taste, adding a nice candy taste to the pie. It definately worked with this recipe. The filling has a dense texure, like fudge and by using the unsweetened chocolate it had a very chololately flavor. I topped the pie with very lightly sweetend whipped cream. I think unsweetened whipped cream would also work.
This recipe turned out to be a bigger hit than I expected. My husband has already said that we need to included this on our Christmas menu.
The best part of the recipe is that it is one of the easiest and quickest recipes to put together. It takes about 5 minutes to get this pie oven ready. This recipe is worth trying.
This is adapted from Paula Deen's Old Fashioned Fudge Pie, which was posted yesterday, 08-29-10.

Fudge Pie
2 squares (2-ounces) unsweetened chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
dash salt

1 (9-inch) graham cracker crust or unbaked pie crust


Preheat oven to 375 degrees F.
In a medium bowl melt butter and chocolate in microwave, stirring every 30 seconds. When chocolate has completely melted stir in sugar and mix well. Add the eggs, one at a time, mixing well between each addition. Add dash of salt and vanilla extract and stir to mix.
Pour in to pie crust and for approximately 25 miutes o until just set. Refrigerate cooled pie until well chilled. Serve with lightly sweetened whipped cream.

PAULA DEEN'S OLD FASHIONED FUDGE PIE

Paula Deen's Old Fashioned Fudge Pie

The first time I had fudge pie was at a restaurant with my family when I was very young. I expected something, rich and creamy and dense like fudge, but when the pie was served it was just a chocolate cream pie. Everytime I see fudge pie on a menu that is exactly what I get, a chocolate cream pie. Needless to say I was very interested in trying this recipe. I made a few changes, the major change was using unsweetened chocolate in place of the semi-sweet chocolate. Semi-sweet chocolate with 1 cup of sugar is just too sweet. I added vanilla and a bit of salt. My pie is currently in the refrigerator cooling so I don't know how it turned out. I will try to post a pic or two and share my thoughts on how it turned out.


Paula Deen's Old Fashioned Fudge Pie

2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten

1 (9-inch) unbaked pie crust

Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.

NEIMAN MARCUS SONOMA SALAD

Sonoma Salad

Be sure to set some of the cheese aside to sprinkle on top of your salad.

Neiman Marcus Sonoma Salad with Candied Walnuts and Poppy Seed Salad Dressing.
This recipe originated in the San Francisco Fresh Market Restaurant.
Oh yes, and for those of you with the good eyes, the picture above did not use Red Delicious Apples. Red Delicious is the apple the restaurant uses, I think Honey Crisp would be excellent in this recipe, when they are available.
Source: Neiman Marcus Cookbook

Poppy Seed Dressing
1 Cup sugar
2 Teaspoons dry mustard
2 Teaspoons salt
3/4 Cup white wine vinegar
3 Tablespoons grated onion, with juice
2 Cups canola or safflower oil
3 Tablespoons poppy seeds

Candied Walnuts
2 egg whites
6 ounces brown sugar
4 cups walnut halves (about 1 pound)

The Salad
1 head iceberg lettuce, cored
3 cups cored, seeded and diced Red Delicioous apples ( 2 large)
1 1/3 cup crumbled blue cheese
1 cup raisins

Poppy Seed Salad Dressing
Place sugar, dry mustard, salt, white wine vinegar, and grated onion with the juices release by grating in the bowl of an electric mixer and mix on low speed. Turn mixer to high and gradually add the oil in a slow steady stream until mixture is well incoroporated. Continue to mix until dressing has thicken. This can take about 10 minutes on high speed. When mixture is very thick, stir in poppy seeds. Put dressing in an airtight container and refrigerate until ready to use

Candied Walnuts.
Lightly whisk egg whites in a mixing bowl. Using a spatula. fold in the brown sugar. Fold in the walnuts, stirring to coat well.

Spread coated walnuts on a grease cookie sheet.

Bake at 350 degrees for 12-15 minutes or nicely browned.

Remove from oven and let cool. Break cooked walnuts into small chunks.

The Salad:
Soak lettuce in ice water for 10-15 minutes, until well chilled. Drain in a colander and pat dry with a kitchen towel.

Cut lettuce into 1 inch dice and place in a mixing bowl. Add apples, raisins and 1 cup cheese to bowl and toss with 1 cup salad dressing. Top with remaining 1/3 cup cheese.

Source: Neiman Marcus Cookbook

CLEMENTINE BAKERY BANANA CAKE

Banana Cake

Buttermilk and pastry flour are the secret to this easy, moist and delicious cake. And since bananas are available all year you can make this recpe anytime. Just be sure you use pastry flour and not cake flour.


Clementine Bakery is in Century City CA.
Source: LA Times

Clementine Bakery Banana cake

2 2/3 cups pastry flour
2 2/3 cups sugar
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3 large or 4 small very ripe bananas
3 eggs
1/2 cup buttermilk
3/4 cup canola oil
1 1/2 teaspoons vanilla extract

Cream cheese frosting
1 cup plus 1 1/2 tablespoons cream cheese, at room temperature
5 tablespoons butter, room temperature
1/2 cup powdered sugar
2 tablespoons sour cream


Heat the oven to 350 degrees. Into a large bowl sift together the flour, sugar, baking powder, baking soda and salt.

In the bowl of a stand mixer, or in a large bowl with a hand mixer, mash the bananas. Mix in the eggs, one at a time, until each is completely incorporated, then mix in the buttermilk, oil and vanilla. Finally, mix the dry ingredients into the batter just until thoroughly combined.

Pour into a 9-by-13-inch greased pan. Bake for 35 to 40 minutes, until golden-brown on top, a toothpick inserted comes out clean and the cake springs back when lightly touched. Cool on a rack.

Cream cheese frosting

In the bowl of a stand mixer, or in a medium bowl with a hand mixer, beat the cream cheese until smooth and there are no lumps. Add the butter and whip until incorporated, then add the powdered sugar and the sour cream. Frost the top of the cooled cake, then slice and serve.

PAULA DEEN'S CHOCOLATE CHIP PIE

Paula Deen's Chocolate Chip Pie

Paula Deens Chocolate Chip Pie
Source: Food Network

Pie:
2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1 cup (2-sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
2 cups chopped walnuts, optional

Whipped cream:
2 pints (4-cups) heavy cream
1/4 cup confectioners' sugar
1/4 cup miniature semisweet chocolate chips

Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside.
In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, 1 at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.

Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.

While the pies cool, whip the cream and confectioners' sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve.

CALIFORNIA PIZZA KITCHEN® FIELD GREENS SALAD

California Pizza Kitchen® Field Greens Salad


At California Pizza Kitchen you can get this salad with grilled shrimp or sauteed salmon.
This is my version of the popular appetizer salad from California Pizza Kitchen. I adapted the recipe for the salad dressing, found all over the internet, very slightly. Changing the olive oil from 1 1/4 + 2 tablespoons (22 Tablespoons) to 1 1/3 cup olive oil (21 1/3 Tablespoons), just to make measuring a bit easier.

California Pizza Kitchen® Field Greens Salad

Candied Walnuts
1/2 Pound walnuts, about 1 3/4 cups
1 egg white
1/3 Cup sugar

Dijon Balsamic Vinaigrette
1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Salt
1 1/3 cup Olive oil

Salad
1 1/2 pounds mixed baby greens (mesclun)
1 Cup Caramelized Walnuts
2 pears, sliced

1/2 Cup Dijon Balsamic Vinaigrette

1 Tablespoon Gorgonzola (crumbled)-optional

Candied Walnuts:
Preheat oven to 350º.
Mix walnuts, egg white and sugar together in a medium bowl. Place on sheet pan and bake at 350º degrees for 15 to 20 minutes. Let cool, then break into pieces if necessary.

Dijon Balsamic Vinaigrette:
Whisk together vinegar, mustard, garlic, pepper, and salt. Whisking continously, slowly pour in the olive oil. Cover and refrigerate until ready to use.

Salad:
Clean and dry salad greens. Add greens to large salad bowl and mix in 1/2 cup salad dressing, tossing to coat greens. Add pear slices and candied walnuts. Toss briefly to coat. If desired, crumble gorgonzola on top of salad as garnish.


This is an original recipe; include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

ITALIAN SQUASH PIE

Italian Squash Pie
Another recipe to use up some of that overflowing bounty of summer squash from your garden. Use zucchini, crook neck, yellow squash or mix it up with some of each.

Italian Squash Pie

Source: Southern Living
Servings: 6

1 (8-ounce) can refrigerated crescent rolls
2 teaspoons Dijon mustard
1/4 cup butter or margarine
1 1/2 pounds yellow squash (about 4 cups), thinly sliced*
1 medium onion, chopped
1 garlic clove, pressed
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh or 1/2 teaspoon dried basil
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1/4 cup milk
2 cups (8 ounces) shredded mozzarella cheese
Garnishes: fresh oregano sprigs, sliced yellow squash
Preparation
Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.

Bake at 375° for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside.

Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; sauté 7 minutes or until tender. Remove from heat; stir in parsley and next 5 ingredients.

Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust.

Bake at 375° for 20 to 25 minutes or until a knife inserted in center comes out clean. Garnish, if desired.

*1 1/2 pounds zucchini may be substituted for yellow squash.





Southern Living, AUGUST 2002

TWO CHEESE SQUASH CASSEROLE

Two-Cheese Squash Casserole

If you have a bumper crop of zucchini or any other summer squash this recipe will come in handy. Use all zucchini, or all crook neck or mix up the squash you use

Two-Cheese Squash Casserole


Source:Southern Living
Prep Time: 25 minutes
Other: 43 minutes
Yield: Makes 10 to 12 servings


2 pounds yellow squash, sliced
2 pounda zucchini, sliced
1 large sweet onion, finely chopped
1 cup (4 oz.) shredded Cheddar cheese
1/2 cup chopped fresh chives
1 (8-oz.) container sour cream
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
2 1/2 cups soft, fresh breadcrumbs, divided
1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
2 tablespoons butter, melted

Preheat oven to 350°. Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.

Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.

Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.

Bake at 350° for 35 to 40 minutes or until set.

CALIFORNIA PIZZA KITCHEN® CHICKEN TEQUILA FETTCCINE

California Pizza Kitchen Chicken Tequila Fettuccine

1 pound dry spinach fettuccine
1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

Cook pasta until al dente, 8 to 10 minutes. Toss with a little oil and set aside.

In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add cilantro, garlic, and jalapeno. Cook, stirring occasionally for 5 minutes. Add chicken stock, tequila, and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency; set aside

Pour soy sauce over diced chicken; set aside for 5 minutes.Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat for 3−4 minutes. Add chicken and soy sauce; toss and add reserved tequila paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well−drained spinach fettuccine and garnish with remaining cilantro.

RICE TO RICHES CHOCOLATE FLIRT RICE PUDDING

Rice To Riches Chocolate Flirt Rice Pudding

At Rice to Riches you can top your pudding with a number of goodies from crushed graham crackers, toasted coconut, pound cake crumbles, caramel sauce, to roastd fresh fruit and more. Set out you favorite toppings to serve with this copycate recipe.

Rice to Riches Chocolate Flirt Rice Pudding

4 1/4 cup whole milk
1 1/2 cup heavy cream
zest from 1/2 orange (no white!)
3/4 cup dark brown sugar
1/2 cup Japanese short-grained white rice
8 ounces coarsely chopped dark chocolate


In a heavy based saucepan add milk, cream, zest, and brown sugar. Over low heat, stir to milk well and disolve sugar. Add rice once sugar is disolved and turn heat up to medium-low and bring to a simmer. Cook mixture at 185-190 degrees, reduce heat if necessary, stirring every 1-2 minutes to keep pudding from sticking to the bottom of the pan.

Continue cooking for at 185-195 degrees for 35 to 40 minutes or until pudding is thick and creamy.

Remove from heat and let pudding sit about 5 minutes. Add chocolate and stir.
Serve warm or cold.

NOODLES AND COMPANY SPAGHETTI AND MEATBALLS

Spaghetti and Meatballs

Noodles and Company Spaghetti & Meatballs

Serves 4-6 (about 18-24 meatballs)

Marinara Sauce:
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 /4 cup white wine
1 tablespoon sugar
2 teaspoons sea salt or to taste
2 teaspoons freshly ground black pepper or to taste
1 (32-ounce) can of crushed tomatoes
1 (32-ounce) can of tomato sauce
2 dried bay leaves
1 oz bunch fresh basil sliced
2 teaspoons crushed chilies
Aged parmesan or Asiago cheese


Meatballs:
1 lb ground beef (80/20 or 20% fat)
1/2 lb bulk Italian sausage
1/3 cup fine dry bread crumbs
3 medium cloves garlic chopped
1 tsp salt
2 teaspoons Italian seasonings
1 medium onion, finely chopped
1 egg
1/3 cup grated Parmesan cheese
2 tablespoons half and half
1/2 teaspoon ground black pepper


Marinara Sauce:
In a large pot, heat the oil over a medium heat. Add the onions and garlic and sauté until the onions are translucent, about 5 minutes. Add the salt, pepper and sugar and stir. Add the wine to deglaze. Add the tomatoes and bay leaves, then simmer uncovered over low heat for 20-30 minutes. Remove and discard the bay leaf. Season the sauce to taste, adding the crushed chilies for a bit of heat.


Meatballs:
Line a large shallow baking pan with foil; oil lightly. Combine all ingredients and shape into meatballs, about 1 ½ to 2 inches in diameter. Broil the meatballs about 8 inches from the heat source for about 10 minutes. Turn and broil for 10 minutes longer so that the exterior gets seared evenly. Put the meatballs in a large saucepan and cover with marinara sauce.
Cover and simmer for 20 to 30 minutes and serve over cooked spaghetti or with your favorite pasta. Garnish with fresh shaved parmesan cheese and fresh sliced basil.

SOUPLANTATION STRAWBERRY FIELDS SALAD WITH CARAMELIZED WALNUTS

Souplantions Strawberry Fields Salad with Caramelized Walnuts

Strawberry Fields Salad with Caramelized Walnuts

Caramelized Walnuts:
2 cups water
½ cup ¼” diced walnut pieces
2 Tablespoons white sugar
½ cup.

Strawberry Fields Salad Dressing:
1 ½ lbs. sweetened frozen strawberries
2/3 cup balsamic vinegar
2 Tablespoons white sugar
1 ½ Tablespoons Dijon mustard
1 Tablespoon Kosher salt
¾ teaspoon black pepper
¾ cup canola oil

Combine ingredients in a food processor and blend. Yields 4 cups.

Strawberry Fields tossed salad:
4 cups chopped romaine lettuce
4 cups mesculin mixed lettuce
1 cup ¼” sliced strawberries
½ cup caramelized walnuts
½ cup shredded carrots
½ cup ¼” sliced red onions
½ cup black raisins
½ cup Strawberry Fields Salad dressing


Caramelized Walnuts:
Boil water. Add walnuts and cook for 30 seconds. Strain the walnuts. Combine walnuts and sugar in a bowl. Stir to coat. Place sugar covered walnuts on a sheet pan and bake at 325 degrees for approximately 8 – 10 minutes or until golden brown. Yields

Salad Dressing:
Combine ingredients in a food processor and blend. Yields 4 cups.

The Salad:
Combine ingredients in a bowl and toss until evenly coated with dressing

PAULA DEEN'S FROZEN CHOCLATE MOUSSE PIE

Paula Deen's Frozen Chocolate Mousse Pie

I wasn't able to post yesterday (Wednesday) due to a storm that took the power out for most of the night. I hope this will make up for the missing recipe.

Paula Deen's Frozen Chocolate Mousse Pie

2 cups semisweet chocolate chips
1 quart, plus 3 tablespoons heavy cream
1 tablespoon chocolate creme liqueur
1 teaspoon vanilla extract
3 cups powdered sugar
1 premade pie shell

Chocolate chips, for topping

Preheat oven to 350 degrees F.Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.

BASKIN-ROBBINS ICE CREAM TURTLE PIE

Turtle Pie


If you don't have Baskin-Robbins Pralines and Cream Ice Cream and you can't wait until you can get down to your lcal B-R to pick up a quart, use my Butter Pecan Ice Cream Recipe. It's excellent and taste very similar to Pralines and Cream. You can use your favorite hot fudge sauce but B-R's has a unique texture and taste. To Be honest it isn't the best hot fudge sauce, so if you choose to make your own or use another brand, be sure to use it without heating it or softening it. It will pipe much better straight out of the jar. It's your pie, so if you want more pecans on top, by all means add as many or as few as you prefer. Use the picture as a guide for placement of the pecans if you want your pie to look like one from B-R.

Baskin-Robbin's Turtle Pie

1 Chocolate Cookie Crumb Pie Crust
1 quart Baskin-Robbins Pralines and Cream Ice Cream or Butter Pecan Ice Cream Recipe
1 Cup Caramel Sauce
1/2 Cup Hot Fudge Sauce- Baskin-Robbins is best but your favorite is fine
Whipped Cream

Garnish
Caramel Sauce to drizzle
6-8 pecan halves-toasted

Allow ice cream to to soften, but not soupy or melted
Spread ice cream into crust. Top with Caramel topping, and place pecans around the pie. Using a star tip pipe a zig zag borger around the pie with hot fudge sauce. Freeze for at least 2 hours or until ready to serve. Pipe a large dollop of whipped cream in center of pie. Drizzle with caramel sauce.

Z'TEJAS SOUTHWESTERN GRILL® JERK CHICKEN SALAD

Z'tejas Jerk Chicken Salad

Sesame Ginger Dressing:
1 Tablespoon Minced fresh ginger
1 Tablespoon Minced garlic
1/2 Tablespoon minced shallot
2 teaspoons Worcestershire
1 teaspoon chile paste
1 teaspoon Sesame oil
1/2 Tablespoon Soy Sauce
2 Tablespoons red wine vinegar
2 Tablespoons rice wine vinegar
1 Tablespoon Dijon mustard
2 Tablespoon honey
pinch of black pepper
3 Cup vegetable oil
¾ to 1 cup mayonnaise
1 Tablespoon black sesame seeds

Dressing:
Add all ingredients,except oil, mayo and sesame seeds to a blender and pulse to combine. With blender running, slowly add vegetable oil to emulsify. On low speed, add mayo and mix well. Stir in sesame seeds and remove dressing to a storage container.

Salad:
Grilled Jerk marinated chicken breast (cut into strips)
4 ounces mixed lettuces
3 ounces diced Roma tomato
2 ounces Feta Cheese
2 ounces dressing
Crisp tortilla strips to top salad

Place lettuce, tomatoes, and dressing in a large mixing bowl and toss to combine. Transfer to serving plate and sprinkle feta over salad. Place sliced chicken and tortilla strips on top and serve.

TOMMY BAHAMA PINEAPPLE UPSIDE-DOWN VANILLA CHEESECAKE

Pineapple Upside-Down Vanilla Cheesecake

This is delicious, but it does take a bit of work. The chef at a Tommy Bahama's provided this pre-printed recipe with changes to make it easier for the home kitchen. Remember to be careful when making the caramel sauce. Be sure your saucepan is large enough to prevent a boil-over.
Tommy Bahama Pineapple Upside-Down Vanilla Cheesecake

2½ lb Cream Cheese, room temperature
1 cup Granulated Sugar
1/4 cup Unsalted Butter
4 Whole Eggs
1 Cup Sour Cream
1½ Tablespoons Lemon Zest, chopped
1½ Tablespoons Vanilla Extract
8 mini-springform pans, ramekins

Combine cream cheese, sugar and the butter in mixer bowl. Using paddle attachment mix at medium speed until creamy and fluffy - about 1 minute. Stop and scrape down the sides, mix an additional 30 seconds. Beating on low speed, add the eggs one at a time then the sour cream, lemon zest and the vanilla.

Remove the bowl and mix by hand one last time with a rubber spatula making sure to scrape the bottom and folding in any pockets of cheese or ingredients. Make sure to scrape down the paddle as well.

Wrap the bottom of each mini-pan half way up with foil, then lightly spray inside with cooking spray. Carefully measure 1 cup of batter into each pan and place the wrapped pans into a 4" deep oven safe pan. Pour hot water into pan until the cheesecake pans are 1/3 submerged, creating a water bath for the cheesecakes to bake in.

Carefully place pan into a pre-heated 325° oven and bake approximately 45 minutes until the centers have risen and the batter is soft to the touch. Take care when removing pan from oven as water will be very hot. Set pan on counter to cool.

CARAMELIZED PINEAPPLE (Makes 8 Servings)
2 Cups fresh Pineapple, diced, ½" (reserve the pineapple top for garnish)
½ Cup Light Brown Sugar
½ teaspoon Vanilla Extract

Pre-heat a sauce pan.
Mix all ingredients together in a mixing bowl, tossing well. Add to saucepan. Spread out in a thin layer and cook over medium heat. Do not stir too often. Toss when first side is caramelized, spread thin again and continue caramelizing. Heat until pineapple is well browned and caramelized, then remove from heat and spread out to let cool on a clean sheet pan.

Assembly:
Very carefully remove cheesecakes from water bath and place on a sheet pan. Let rest at room temperature for 30 minutes. Place 2½ oz of the caramelized pineapple on top of each cheesecake, making sure to spread evenly. Wrap with plastic wrap and refrigerate until you are ready to serve the cheesecakes for dessert.

CARAMEL SAUCE (Makes 2½ Cups)
¼ cup Unsalted Butter
1½ Cups Granulated Sugar
1 Cup Heavy Whipping Cream

In a saucepan melt butter then add sugar, stir together well with wooden spoon. Cook over medium heat stirring frequently. Cook until a caramel color is achieved. Reduce the flame, wrap a towel around your hand, and using a whip, slowly add cream a little at a time. It will rise up and overflow if you're not careful! Whisk until well incorporated. Let simmer for one minute. Strain through a fine sieve. Let cool at room temp before use.

Note: This can be dangerous! It is molten sugar and can burn severely! Use caution when preparing at all times.

To Serve:
Remove the cheesecakes from the refrigerator and take off the plastic wrap. Flip the cheesecake set upside down and place on the plate with the pineapple touching the plate. Release the outer pan and gently remove both sections of the pan. Drizzle the caramel sauce across the top of the cheesecake and sprinkle with some powdered sugar to finish. Garnish with three pineapple fronds and serve. Enjoy!

DAIRY QUEEN MINT BLIZZARD

Dairy Queen Mint Blizzard

This recipe is even better with Thin Mints (Girl Scout Cookies) used in place of the Oreos. If you happen to be lucky enough to still have a box or two in the freezer, try using a few of the Thin Mints in this recipe.

Dairy Queen Mint Blizzard®


2 Cup vanilla ice cream
1/4 Cup milk
1 4-1/2 Teaspoons mint extract
2-4 Drops green food coloring
2 Oreo cookies, frozen and cut into quarters or use 4-6 Girl Scout Thin Mints Cookies

Combine ice cream, milk and extract pour into blender and blend about 20-30 seconds.
Break Oreo quarters into ice cream. Run blender at lowest speed for 5-10 seconds.
If you would like your blizzard thicker, place in freezer about 10 mintues or until it reaches desired consistency.

JACK IN THE BOX® TURKEY JACK® BURGER

Jack in the Box ® Turkey Jack


Turkey Jack Burger

1 4-Ounce Ground Turkey Patty, seasoned

1 Jumbo sesame seed bun, split and toasted
1 Tablespoon Mayo-Green Onion Sauce
1/2 tablespoon ketchup, approx
2 Slices dill pickle
2 Thin slices fresh red onion
1-2 Leaves iceberg lettuce
2 Slices tomato
3 Slices Swiss cheese

Mayo-Green Onion Sauce:
1/2 cup mayonnaise
3 tablespoons cream
2 drops Tabasco sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 seeded and chopped jalapeno
1/8 teaspoon sugar
3 tablespoons finely chopped green onions


Mayo-Green Onion Sauce:
In a medium bowl, combine mayonnaise,cream, Tabasco sauce,Worcestershire sauce, 1 teaspoon freshly squeezed lemon juice,dry mustard, salt, pepper, seeded and chopped japapeno chile, sugar and chopped green onions. Cover and refrigerate at least 1 hour.

Grill turkey patty until done; internal temperature of 165 degrees F.
Toast bun on grill on in a hot skillet or griddle.

Build you Turkey Jack
On toasted top bun spread 1 Tablespoon Mayo-Onion Sauce
Squirt ketchup on top bun that's been spread with mayo-onion sauce
Place dill pickle slices on ketchup
Place red onion slices on top of pickles
Place 1-2 Leaves iceberg lettuce on top of pickles
Place tomato slices on top of lettuce leaves
Place 1 slice of Swiss cheese slices on tomotoes
Place 2 slices of Swiss cheese slices on bottom bun

SOMETHING TO HELP WASTE A LITTLE TIME

I have been busy updating my resume so I haven't had time to post.
So you won't be bored here's a link to something fun.
Typing Test
You can always find a few minutes of entertainment by clicking on the links under When I'm Bored on the right. These are free, easy games from safe sites.

I'll have more recipes soon. Thanks for your understanding,

PEI WEI ASIAN DINER MONGOLIAN BEEF

Pei Wei Asian Diner Mongolian Beef

Pei Wei Asian Diner Mongolian Beef

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 cup vegetable oil
1 lb flank steak
1/4 cup cornstarch
2 large green onions

Sauce:
Heat 2 teaspoons of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.


Slice the flank steak against the grain into 1/8" thick sugar packet size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.

After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

BAHAMA BREEZE® LEMON BREEZE

Bahama Breeze® Lemon Breeze

There's a good chance you won't have sugar cane juice on hand. If that's the case just use the simple syrup recipe.
Bahama Breeze® Lemon Breeze
One whole fresh lemon, cut in half
One cup fresh squeezed sugar cane juice or simple syrup
Two cups crushed ice

Squeeze both halves of the lemon into a tall 18-20 oz. glass. Add the sugar cane juice or simple syrup and one cup of crushed ice. Cover with a shaker tin (or another cup) and shake well, or simply mix well with a spoon. Fill the glass with the remaining crushed ice. Serve with a straw.


Simple Syrup
Just use equal parts water and sugar. Pretty easy.

1 cup sugar
1 cup water

In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely.


Make Ahead
The syrup can be refrigerated in a glass jar for up to 1 month.

BAHAMA BREEZE® BAHAMARITA®

Bahama Breeze® Bahamarita®

For this at home version of Bahama Breeze's frozen drink you'll need the following equipment:

Two quart containers and three small bowls.
Four large chilled martini glasses.
A paring knife, a blender, a teaspoon, and a cutting board.

Ingredients:
Fresh kiwi, mango, and strawberry (Peel the kiwi and mango, and cut into slices, each weighing 10-11 oz. each)
Granulated sugar
Three to four lemons, limes and oranges
Cuervo Gold Tequila
Dekuyper Cactus Juice Schnapps (chilled)

Simple Syrup:
Mix 1 ¼ lb. sugar with 16 oz. of warm water until dissolved. Refrigerate half of mix.

Margarita Mix:
Squeeze juice from halves of lime, orange, and lemon into a quart container and add remaining half of the simple syrup to the fruit juice. Then refrigerate the mix. These two mixes will last for 24 hours.

Fruit Ices:
Blend each fruit, ice, and two ounces of simple syrup separately until thick. Store separately in bowls. These three mixes will last for 2-3 hours.

READY TO SERVE:
Blend Margarita mix, tequila, and ice until thick.
Add two teaspoons of each ice in the bottom of your chilled Martini glass.
Top with the thick Margarita Mix, and it pour over the drink.
Mix a shot of Cactus Juice into the drink.
Place lime and orange wedge on the rim to serve.

FUMI SALAD

A CABBAGE AND GRAPE SALAD

There are as many different names for this salad as there are variations. Fumi Salad, Green and Crunchy Salad, Sumi Salad and Simi salad are just a few. When I first had this salad at a pot luck at work there was a stack of recipe cards next to the bowl. I figured this was proof the salad had to be good, and it was. The version I had was called Green and Crunchy salad, but with a few additions this salad can be more than just green. Add some red cabbage, red grapes, carrot strips or even mandrain oranges and this salad can be very colorful.
The recipe for the dressing that was included in the recipe was pretty bland so I made a few changes, but it still wasn't that great. I started using bottled dressing, Amy's Asian Dressing or Cardini's Asian dressing. This made a big difference, so I have continued to use the prepared dressings. Either one is excellent in this salad. If you don't have Asian Salad Dressing currently available at home, the recipe I adapted from the original ( 1 c sugar, 1 c oil, 1/2 c white vinegar and ramen flavor pkt.) recipe is included in this post, following the salad. recipe.
I have reduced the amount of ramen noodles I add to my version from 2 packages down to about 1/2 package.
One more note, if you will be able to finish off this salad the first night, cut the grapes in half. If you will have some left over, leave the grapes whole. The salad will hold up better with the grapes whole. If you cut the grapes in half they are easier to eat and I think the salad is a bit tastier.
However you make this it is a very good salad, and it's great to take to barbecues or pot lucks, just be prepare to provide the recipe.


Fumi Salad

The greens:
2 cups Green grapes
6-8 green onions
1 head green cabbage

The seeds:
1/2 cup sesame seeds
1 cup slivered almonds
3 tablespoons butter

The Dressing:
You will use approx 1/2 bottle.
Recommended:
Amy's Asian Dressing
or
Cardini's Asian Dressing

The crunch
2 packages Chicken ramen (the uncooked noodles only)

Toasting the seeds:
Melt butter in medium skillet over medium heat. Add sesame seeds and sliced almonds, stirring often until sesames seeds and almonds just begin to brown. Drain on paper towel and cool before adding to salad.

The Greens(The Salad):
Chop or slice cabbage as you would for cole slaw. Slice onions and place into a large bowl with sliced cabbage. Add 2 cups green grapes, toss to mix.

Add sesame seeds and almond slices and toss to mix

About 10-15 minutes before serving, add salad dressing and mix well. Break up the dried Ramen noodles and add to salad. Toss to mix.


This is my adapted recipe.
The Salad dressing:
1/2 cup vegetable oil
2 tablespoons sesame oil
1/2 cup rice vinegar
1 Ramen seasoning pkgs (add up to 2 per your taste)
1/4-1/2 cup sugar (adjust to your personal taste)
2 teaspoons soy sauce
1/4 teaspoon salt
1/4 teaspoon garlic granules or 1 cloved minced or pressed
1/4 teaspoon onion granules or up to 1 tablespoon grated or finely minced onion
1/8 teaspoon ground ginger
freshly ground black pepper, to taste


The Dressing:
Mix dressing ingredients together and toss with salad.

VILLAGE INN STRAWBERRY CREPES

Village Inn Strawberry Crepes

Another weekend breakfast idea. Be sure to have extra strawberries for garnishing.
You should get about 8-10 crepes from this recipe. You can use a Pam type vegetable spray for your pan if you don't want to use the butter to cook your crepes. Spray pan as needed between cooking crepes
The crepe batter will keep in the refrigerator, covered for 24-48 hours.
To freeze the crepes, stack cooked crepes with wax paper between each crepe. Place in a large zip top plastic freezer bag and freeze until needed. You can keep frozen crepes for about 6 weeks. Thaw in refrigerator overnight. Separate crepes very carefully. Place crepes on a rack and bring to room temperature.

Village Inn Strawberry Crepes

Crepes:
2 eggs
1 1/4 cup milk
1 cup flour
2 tablespoons powdered sugar
3 tablespoons melted butter

3 tablespoons butter for pan
or
vegetable oil for pan

Filling:
1 lb. softened cream cheese
1/2 cup sugar
2 1/2 teaspoons vanilla extract
1 cup heavy whipping cream

Strawberry sauce:
1 quart strawberries-crushed
1/3 cup water
1/3 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract-optional

Garnish:
Fresh Strawberries-quartered
Whipped cream

Crepes:
In a mixing bowl, whisk all liquid ingredients. Add flour and sugar slowly, whisking until smooth. Batter will have the consistency of heavy cream. Cover bowl and refrigerator for 1 hour.

Brush a hot non-stick pan, 6 1/2 to 7 inches in diameter, with butter or oil. Pour in about 1/4 cup batter, tipping pan to coat it with a thin layer. When edge of crepe starts to brown, about 30 seconds turn crepe and brown other side cooking for about 15 seconds. Repeat process until all batter is used, adding oil or butter as needed.

Filling:
In a mixer, whip cream cheese and sugar until smooth. Add vanilla and cream and whip until smooth.

Strawberry sauce:
In medium saucepan combine sugar and cornstarch, whisk to mix. Add crushed strawberries,lemon juice and water. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract, if using.

Assemble:
1 crepe
2-3 Tablespoons filling
2-3 Tablespoons strawberry sauce
2-3 strawberries-quartered
Whipped cream

Place crepe on plate and add filing fold the crepe over the filing, gently but firmly. In the retaurant a serving is 2 crepes. Top crepes with strawberry sauce and garnish with 2-3 strawberries and whipped cream. I like to put the quartered strawberries on the filling before folding the crepes but this is not how it's done at Village Inn even though it is shown this way on their menu picture.

This is an original Meemo's Kitchen recipe; include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

IHOP® BANANA MACADAMIA PANCAKES

IHOP® PROMOTIONAL PANCAKES

These tasty pancake are no longer on the menu at IHOP, but you can still make them at home. For more banana flavor, add 1 cup mashed ripe banans to your pancake mix.

IHOP® Banana Macadamia Nut Pancakes

Menu Description: "Two sweet golden pancakes, grilled with fresh sliced banana, drizzled with a rum-butter flavored glaze and crowned with creamy whipped topping and toasted macadamia nuts."

Rum-Butter Glaze
1/2 cup granulated sugar
1/2 cup light corn syrup
1/3 cup water
1/4 cup dark brown sugar
1 teaspoon butter flavoring
1/4 teaspoon imitation rum flavoring

Pancakes
Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil or 1/4 cup melted butter

Rum-butter Glaze:
Combine sugars, corn syrup, and water in a small saucepan over medium heat. Stir until sugars dissolve and mixture begins to boil. Simmer for 1 minute, remove from heat and add flavorings.

Pancakes
Combine flour, sugar, baking soda, and salt in a medium bowl.

In another bowl, beat the egg with an electric mixer. Mix in buttermilk, mashed banana, (if using), and butter.

Add the dry ingredients to the egg buttermilk mixture stirring only until smooth.

Preheat a griddle or large skillet to medium heat. Spray cooking surface with a coating of non-stick spray. Cook on a hot, greased griddle, using about 1/2 cup of batter for each pancake. Press three banana slices onto each pancake and sprinkle 2 teaspoons of chopped macadamia nuts. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom. Flip and brown the other side.

Serve a stack of two pancakes, drizzled with rum-butter glaze, and then sprinkle with an additional tablespoon of chopped macadamia nuts, and crown with a swirl of whipped cream.

Makes 8 to 9 pancakes

JIVE TURKEY DEEP FRIED TURKEY COBB SALAD

Deep Fried Turkey Cobb Salad

You'll find lines around the block during the holidays at Jive Turkey's Brooklyn location where the focus is on deep fried turkey. You can easily substitute roasted turkey breast if you aren't up to deep frying.

Jive Turkey Deep Fried Turkey Cobb Salad
Servings: 8-10 salads

Lemon Vinaigrette
10 Ounces freshly squeezed lemon juice
1/2 Cup yellow mustard
1 Teaspoon sugar
4 Cups extra virgin olive oil
To taste salt and freshly ground black pepper

30 Ounces chopped romaine or mesclun greens, washed, dried and chilled
5 Large ears super sweet fresh corn, kernels cut from ears
2 Large ripe avocados, peeled and sliced
5 Whole hard cooked eggs, shelled and cut in large chunks
40 Pieces grape tomatoes, rinsed, dried and chilled
2 Pounds boneless turkey breast, DEEP FRIED with skin removed and cubed into bite-size pieces
10 Pieces turkey bacon, cooked crisp and chopped fine

Lemon Vinaigrette:
Combine lemon juice, mustard and sugar in food processor. Slowly pour in olive oil while processor is running.
Season to taste with salt and pepper.
Cover. Can be stored in refrigerator for up to 4 days

Assemblying the salads:
For each salad place 3 ounces salad greens in large salad bowl. Arrange 1/4 cup corn kernels, 3 to 4 slices avocado, 1/2 sliced egg and 4 tomatoes atop greens in long strips over the top of the greens, leaving the center free.
Just prior to serving, warm turkey breast in foil in 350 degree F oven. Layer 3-ounces warm cubed turkey down the center of the salad. Sprinkle with crumbled bacon.
Serve salad with lemon vinaigrette dressing in separate bowl.

P.F.CHANG'S CHINA BISTRO® GINGER CHICKEN AND BROCCOLI

P.F. Chang's China Bistro® Ginger Chicken and Broccoli

This dish is found on the gluten-free menu at P.F. Chang's. If you don't need to keep a gluten free diet, you can use regular soy sauce.

P.F. Chang's China Bistro® Ginger Chicken and Broccoli

Marinade for chicken slices
16 oz chicken breast sliced
2 eggs
2 Tablespoons cornstarch
2 Tablespoons vegetable oil
¼ Teaspoon white pepper
¼ Teaspoon salt
Combine ingredients and let marinate in the refrigerator for at least 3 hours.

Sauce
½ cup wheat free soy sauce
2 Tablespoons rice vinegar
2 Tablespoons sugar
½ cup chicken stock
combine ingredients and set aside.

Vegetables and Aromatics
2 Tablespoons minced Ginger
2 Tablespoons minced Scallions
1 Teaspoon minced Garlic
½ pound Broccoli trimmed to 2”-3” floweret’s

Finishing Touches
4 Tablespoons dry cornstarch dissolved in 8 Tablespoons cold water.
Pure Sesame Oil.

In a seasoned wok place 1 ½ pints of chicken stock or water. Bring to a boil then down to a simmer.
Carefully place marinated chicken slices into the simmering liquid. Carefully separate with a pair of chop sticks to cook evenly about 2/3 of the way (app. 2-3 minutes)
Remove chicken from liquid and drain.
At this point you can either cook the broccoli until “tender crisp” in the liquid you cooked the chicken in or steam the broccoli until “tender crisp” in a bamboo or metal steamer.
Assemble cooked broccoli in a ring pattern onto your serving plate. Keep warm.
Drain liquid from wok, clean thoroughly and heat 3 TB. of vegetable oil in the bottom.
Stir-fry the ginger scallions and garlic on medium heat until the flavors and aromas are released, about 5 to 8 seconds.
Add sauce ingredients and bring to a simmer.
Add the cooked chicken back in while stirring and cooking until tender and cooked through about 2-3 minutes. *Always use an internal thermometer to attain a temperature of 165 F° and higher for poultry.
While sauce is simmering, add in half of the cornstarch mixture to thicken. Cook briefly and check consistency sauce should coat the back of a spoon. You can add more cornstarch mixture is needed.
Taste sauce and adjust seasonings if needed.
Drizzle with 1 Tsp. of sesame oil and pour chicken with sauce into the center of the broccoli ring.
Serve with steamed white or brown rice or noodles.

CREAMY LIME SLAW

Creamy Lime Slaw

Source: Sunset Magazine
Yield: Serves 8

4 green onions
1/2 head napa cabbage, sliced thinly
1/2 head red cabbage, sliced thinly
1/2 cup cilantro leaves
2 limes
1/2 cup nonfat Greek yogurt
1 1/2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon pepper

1. Slice green onions long and on the bias so you have pieces similar in shape to the cabbage. Toss together onions, cabbages, and cilantro in a large bowl.
2. Zest both limes and juice 1 lime. In a bowl, mix lime zest and juice, yogurt, sugar, salt, and pepper. Pour dressing over cabbage mixture; stir to combine.

ANOTHER RECIPE FOR BARBECUE BEANS

Yard House BBQ beans
Total time: 40 minutes
Source: The LA Times
Servings: 6 to 8 as a side dish

Note: Adapted from the Yard House. It makes its own barbecue sauce for this recipe but suggests using the brand Bull's-Eye as an alternative to homemade.

1/4 cup olive oil
2 tablespoons minced garlic
1 cup chopped green onion
1 to 2 jalapeños, minced, or to taste (seeding the jalapeños will minimize their heat)
4 cups cooked pinto beans (from about 1 pound dry, or about 3 drained 15-ounce cans)
2 cups chicken broth or 2 cups of pinto bean liquid from boiling
1 cup brown sugar
1 cup prepared barbecue sauce
2 to 4 tablespoons puréed chipotle peppers in adobo sauce, or to taste
2 teaspoons Tabasco, or to taste
Salt and pepper, to taste

1. Heat a medium heavy-bottom pot over medium-high heat until hot. Add the olive oil, garlic, green onions and jalapeño and sauté, stirring constantly, until the garlic is aromatic and golden, about 2 minutes.

2. Stir in the pinto beans, chicken broth, brown sugar, barbecue sauce, puréed chipotle peppers and Tabasco sauce. Bring the mixture to a boil, stirring frequently to avoid burning the mixture, then reduce the heat to a simmer.

3. Continue to cook just until the beans begin to break apart, about 15 to 20 minutes. Taste the mixture and adjust the seasoning and heat as desired. Smash some of the beans slightly with the back of a spoon and stir to thicken the texture. The beans will keep, covered and refrigerated, for up to 4 days.

Each of 8 servings: 355 calories; 9 grams protein; 65 grams carbohydrates; 9 grams fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 37 grams sugar; 588 mg. sodium.

BEST BARBECUE COLESLAW

Best Barbecue Coleslaw

Another recipe for a barbecue...

Yield: 8 to 10 servings



2 (10-ounce) packages finely shredded cabbage
1 carrot, shredded
1/2 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar


Combine cabbage and carrot in a large bowl.
Whisk together sugar and next 7 ingredients until blended; toss with vegetables. Cover and chill at least 2 hours.

Southern Living, OCTOBER 1997