ROASTED BALSAMIC ASPARAGUS

Ingredients:

2 Bunches Fresh Asparagus, ends trimmed

EVOO

Sea Salt

3 T Butter (not margarine!)

3 T Balsamic Vinegar

Directions:

Preheat oven to 420°. While oven heats, trim asparagus. Place on rimmed baking sheet and drizzle with EVOO and sprinkle with sea salt. Bake for about 20 minutes, rolling them around on the pan about halfway through.

While the asparagus bake, brown the butter. Put butter in small skillet and cook until nutty and brown. Add balsamic vinegar and cook a bit until fully blended.

Remove asparagus from oven, put in/on serving dish and drizzle with brown butter balsamic glaze.

LIGHTENED UP CHERRY YUM YUM

Ingredients:

3 C Graham Cracker Crumbs

1 C Splenda

1 Stick Butter

8 oz. Reduced Fat Cream Cheese

8 oz. Light Cool Whip

2 Cans Lite Cherry Pie Filling

Directions:

Melt butter and mix with crumbs. Use ½ of the crumb mixture to press into the bottom of a 9x13 inch dish. Blend Splenda and cream cheese. Fold into whipped topping. Spread half of this mixture over crumb crust. Spread cherry pie filling evenly to make the next layer. Spread remaining half of topping mixture over cherries. Sprinkle remaining crumbs over top. Cover and refrigerate overnight until ready to serve.

OLD FASHIONED TEA CAKES

Ingredients:

1 1/2 C Sugar

1 C Vegetable Oil

2 Large Eggs

2 tsp Vanilla (or substitute Almond)

2 1/2 C Self-Rising Flour

Directions:

Preheat oven to 350°. In large bowl, stir together sugar and oil. Add eggs and vanilla and mix well. Slowly stir in flour. Drop by tablespoonful onto greased cooking sheet, 2 inches apart. Bake 8-10 minutes or until they begin to lightly brown on the edges. Yield: 2 dozen

SUGAR-FREE BLACKBERRY COBBLER

 

Ingredients:

2 C Flour (can substitute almond flour)

1 1/2 C Stevia (or preferred sweetener)

1 tsp Salt

4 tsp Baking Powder

1 1/2 C Almond Milk

1/2 C Butter

2 C Blackberries (or any berry)

1/4 tsp Cinnamon

Directions:

Preheat oven to 450°. Put butter in 9x13 baking dish and place in oven until butter is completely melted.

 

Mix dry ingredients with almond milk and blend well. Carefully spread batter evenly in pan without blending into butter. Place berries evenly over batter. Bake for 10 minutes, then reduce heat to 350° and continue baking another 20 minutes. Allow to cool about 10 minutes prior to serving.

Recipe Notes:
This recipe was shared with me by my life-long friend, Sherri Busler.

STRAWBERRY CHEESECAKE LUSH

Ingredients:

1 Pkg. Golden Oreos (36 cookies)

6 T Butter, melted

8 oz. Cream Cheese, softened

1 C Powdered Sugar

16 oz. Cool Whip, divided

2 Pkgs. Instant Cheesecake Pudding Mix (3.4 oz. each)

1 C Milk

3 1/2 C Sliced Strawberries

Directions:

Layer 1: Crush entire package of Oreos in food processor. In large bowl, combine crushed cookies and melted butter. Press cookie mixture into 9x13 pan and refrigerate while working on next step.

 

Layer 2: Beat together powdered sugar, cream cheese, and one cup Cool Whip. Spread over cookie layer.

 

Layer 3: Mix together pudding mix, milk, and one cup Cool Whip. Spread over cream cheese layer.

Layer 4: Layer sliced strawberries on top and cover with remaining Cool Whip.

Keep refrigerated until ready to serve.

CHOCOLATE ICING

Ingredients:

1 Stick Salted Butter

1 C Sugar

1/3 C Cream

3/4 C Milk Chocolate Chips

1 tsp Vanilla

Directions:

Melt butter in pot on stove. Add cream and sugar. Stir until sugar is dissolved. Cook at least 10 minutes, stirring constantly. Add chocolate chips and vanilla. Stir until chocolate is melted.

Recipe Notes:

This recipe was shared by Teresa Capps. We attended a lunch at Black Oak Ridge Baptist Church after Rick's Uncle Hugh's burial, and Teresa had made brownies with this icing. She said this can be used on cakes, as well as brownies.

TRIGGER'S CAJUN VINAIGRETTE DRESSING

Ingredients:

1 Gallon Salad Oil

1/2 Gallon Red Wine Vinegar

1 Qt. White Zinfandel

1/2 Gallon Cold Water

2 C Tony Chachere's Creole Seasoning

1/2 C Black Pepper

1/2 C Chopped Parsley

1/2 C Dried Oregano

1/2 C Dried Basil

1/2 C Granulated Onions

1/2 C Granulated Garlic

4 C Sugar

Directions:

Combine all ingredients in mixer and mix until well incorporated, approximately 5 minutes. Refrigerate immediately.

Recipe Notes:

This recipe came from Trigger's Seafood Restaurant in Pensacola, Florida. Caleb's high school baseball team played in a tournament in Pensacola in 2010 and our group of parents visited this restaurant and loved the salad dressing. They were very kind to share the recipe! The restaurant closed has since closed, so it's a good thing we have the recipe. Obviously this is "restaurant portions" and would need to be modified for home quantity.

CHILLED COCONUT CAKE

Ingredients:

1 Box Yellow Cake Mix (18 oz.)

1 C Sugar

1 C Whole Milk

8 oz. Cool Whip, thawed

7 oz. Bag Sweetened Coconut Flakes

Directions:

Grease and flour 9x13 metal casserole dish.

 

Follow the instructions on the cake mix and bake cake in prepared casserole dish. While cake is still warm, poke holes in top with a fork.

 

In a saucepan over medium-low heat, combine sugar and milk. Heat the mixture, stirring, until the sugar is dissolved; do not let boil. Pour the mixture over the cake, and let the cake cool completely.

Once the cake is cooled, spread the whipped topping over the top of the cake. Cover the top of the cake with coconut flakes. Place the cake in the refrigerator and let chill overnight.

Store leftovers in the fridge for up to one week.

BAKED SPASAGNA

Ingredients:

24 oz. Spaghetti, cooked al dente and drained

12 oz. Mozzarella Cheese (or more to taste)

8 oz. Ricotta Cheese

8 oz. Cottage Cheese

8 oz. Sour Cream

4 oz. Cream Cheese

1 C Grated Parmesan Cheese (divided)

1 tsp Dried Oregano

1 tsp Dried Basil (use more if using fresh)

2 tsp Minced Garlic

Salt & Pepper to taste

Meat sauce (I make homemade and it's never the same; use whatever you normally use for spaghetti sauce).

Directions:
Preheat oven to 350°. Spray 9x13 glass baking dish with cooking spray.

In a large bowl, stir together all the cheeses (with the exception of about ½ cup Parmesan cheese) and spices. Gently mix with spaghetti until evenly coated. Pour into prepared baking dish and top with remaining Parmesan cheese. Cover with aluminum foil and cook for 30 minutes. Remove foil and bake an additional 10 minutes. Remove from oven and cool for about 10 minutes. Cut into squares and top with meat sauce and additional Parmesan cheese, if desired.