Classic Orange Julius

 I remember the good old days when I used to work at the mall as a teenager. On my breaks I would walk over to the Orange Julius stand and order a refreshing Orange Julius.

Now those stands have all disappeared as Orange Julius is now a part of Dairy Queen. It has been years since I have enjoyed the creamy frothiness of an OJ. I found myself very much craving one the other day and decided I would make this beloved drink for my family.

Now, I have to say that all the recipes out there are some new modern version of the classic drink - but they are not the same. The original recipe contains egg whites or meringue powder and all the new recipes have replaced that with milk. This classic drink was created in the 1920's and there was no milk in the recipe.

If you are worried about raw egg, I suggest you use liquid egg whites in the carton as they have been pasteurized.

This makes 2 servings, so increase ingredients as needed.

Orange Julius

• 1 1/4 cups orange juice
• 1 cup water
• 3 Tbsp egg white
• 1 tsp vanilla extract
• 1/4 cup sugar
• 1 1/2 cups ice

In a blender, combine all of the ingredients except for the ice and blend on high for about 30 seconds. Add the ice and blend until cubes are crushed (another 20 seconds). Pour into glasses and serve. Enjoy!

Source: https://www.topsecretrecipes.com/Orange-Julius-Orange-Julius-Recipe.html

Strawberry Key Lime Pie

The day I created my coconut key lime pie, my imagination ran wild and I envisioned a strawberry key lime pie. I'm so glad I experimented to create this fabulous recipe! It is super delicious beyind what words can describe! Reminds me of a cold strawberry lime-aid in a creamy pie.

Strawberry Key Lime Pie

• 1 graham cracker pie crust
• 1 small can condensed milk 
• 1/2 cup key lime juice
• 1/2 tsp lime zest
• 3 egg yolks
• 3 cups frozen strawberries, thawed

Topping:

• 8 oz whipping cream
• 2 Tbsp sugar
• 1 tsp vanilla extract

Set oven to 350 degrees. Place 1 1/2 cup of strawberries in the microwave for about 2 minutes until hot very soft. Mash them with a fork until they are pureed. In a medium bowl mix condensed milk, lime juice, zest, egg yolks and strawberry puree together. Arrange remaining strawberries on the bottom of pie crust. Pour mixture into pie crust over the berries and bake for 15-20 minutes.

In a large bowl add whipping cream, sugar and vanilla extract. Beat on high speed until thickened and stiff. Spread over cooled pie. Refrigerate about 4 hours. Enjoy!

Coconut Key Lime Pie

 Oh my word is this ever delicious! I love key lime pie and I make it every year but this time I thought how yummy it would be with a coconut whipped cream - so I created this recipe. Mmmmm - I made it and it did not disappoint!

Coconut Key Lime Pie

• 1 graham cracker pie crust
• 1 small can condensed milk 
• 1/2 cup key lime juice
• 1/2 tsp lime zest
• 3 egg yolks
•  1 tsp coconut extract

Topping:

• 8 oz whipping cream
• 2 Tbsp sugar
• 2 cups shredded coconut, toasted
• 1 tsp coconut extract 

Set oven to 350 degrees. In a medium bowl mix condensed milk, lime juice, zest, egg yolks and coconut extract together. Pour into pie crust and bake for 10 minutes.

In a large bowl add whipping cream, sugar and coconut extract. Beat on high speed until thickened and stiff. Spread over cooled pie.

Heat frying pan to medium high and add shredded coconut. Toast until light golden (about 3 minutes) continuously stirring. Sprinkle over top of pie. Refrigerate about 4 hours. Enjoy!

Lemon Chicken Egg-Drop Soup

So, I bought these really pretty pink bowls that remind me of spring. When I first saw them I imagined a yellow,  lemon soup in them. Of course I had to create this soup as the first food I would serve in these cute bowls. It's lemony good and very cleansing with the lemon oil. My family loved it!

Lemon Chicken Egg-Drop Soup

• 32 oz chicken broth
• 3 chicken breasts, cooked and cubed
• 1 box of flavored wild grain rice
• Juice of one large lemon
• 2 tsp lemon zest
• 3 drops of Doterra lemon essential oil (you could also use lemon extract)
• 2 eggs
• 1 cup sliced green onions 
• 1tsp dried basil

Cook rice according to directions on box. Meanwhile cook chicken in microwave until white in center. Cut unto cubes. Bring chicken broth to a boil. Add lemon juice, zest, lemon oil and basil. Beat eggs in a small dish and drop into boiling soup. Whisk quickly to break up the egg. Add green onions, rice and chicken. You can add salt and pepper to taste if you'd like. Enjoy!

Pina Colada Mousse

Who doesn't love a good pina colada? I created this recipe to satisfy my pina colada craving and I love that it's so refreshing and easy to make!

Pina Colada Mousse

• 1 large pkg of Pineapple Jell-O (8 serving size)
• 2 tsp coconut extract
• 1 large 16 oz tub of cool Whip
• 3 cups boiling water

In a medium bowl, stir boiling water into dry gelatin mix until completely dissolved. Add cool whip and coconut extract. Whisk until mixture is blended.

Spray empty cool whip container with cooking spray and pour mixture into it and place lid on top (or pour into small serving cups). Refrigerate for 6-8 hours until firm. When ready to unmold, dip container in warm water for 15 seconds. Unmold onto serving plate just before serving. Garnish with pineapple rings or other fresh fruit.

Chopped Pita Bruschetta

This creation was born when I needed to make a quick meal out of nothing. We had two slices of Pita bread in the fridge and and a little of this and that. It ended up being super delicious! Similar to a pizza without the cheese. I think it would be fabulous with some feta cheese crumbled on top.

Chopped Pita Bruschetta

• 1 bag of pita bread
• 2 cups chopped bacon (I use turkey bacon)
• 1 can of marinated artichokes, chopped
• 1 cup chopped olives
• 1 cup of halved grape tomatoes
• 1 cup sliced mushrooms
• 2 Tbsp olive oil
• 2 Tbsp rice vinegar
• dash of salt and pepper
• 1 tsp dried basil

Set oven to 400 degrees. There is no need to baste your bread as the oils from the topping will take care of that. Place all ingredients but the pita bread into a large bowl. Toss and coat in oil and spices. Place pita bread on a cookie sheet. Spread chopped topping over each slice. Bake in oven for about 15 minutes until bacon is sizzling and mushrooms are tender. Enjoy!

The Grilled King

This is one of those things that you have to at least try once in your life. Not promising it will be your favorite especially if you are a picky eater - but I sure enjoyed it!

After seeing a special about bacon on the travel channel I had to track down the recipe for this favorite sandwich of Elvis Presley. The TV special that I saw featured a restaurant in Denver that served this unique concauction in which Elvis Presley supposidly would fly on a private jet to Denver anytime he craved this sandwich.

It has the salty crispiness from the bacon, the salty and sweet creaminess from the peanut butter and the sweet rich flavors of the caramelized bananas all between two slices of sweet, grilled Hawaiian bread.  I would prefer to have added something a little tart to the layers of goodness (such as a tart berry sauce or jelly) - but then again this sandwich is not called "The Grilled Lindsey" - now is it?

The Grilled King

• 1 loaf of Hawaiian Bread (I get mine at Walmart for under $2.00)
• 1/4 cup oil
• 1 lb of bacon (I use turkey)
• 2 Tbsp of maple syrup (okay, I added this to the recipe)
• 2 large, ripe bananas
• 2 Tbsp brown sugar
• 1 cup peanut butter

Heat up a skillet o medium high (heat up grill as well- I plug in my George Foreman). Brush each side of bread with oil and toast in skillet until golden. Place on grill until each side of taost has nice grill marks. Set aside (keep warm). Fry bacon in skillet. Add maple syrup and cook until crispy (set aside). Slice up bananas and toss with brown sugar. Fry in skillet for about five minutes until caramelized. Spread peanut butter onto both slices of bread (for each sandwich). Spread bananas over peanut butter and top with bacon. Add top slice of bread and enjoy while sandwich is warm!

Zesty Shell Salad

This is so simple to make. I was asked to make a salad for a baby shower and this is what I came up with. I knew people would ask for the recipe so I wrote it down as I went along. It is absolutely delicious with a fresh and tangy taste. Pasta is a comfort food and this definitely comforts the appetite!

Zesty Shell Salad

• 1 box of pasta shells
• 3/4 cup mayonnaise (I use Kraft made with olive oil)
• 1 bottle of Zesty Italian Dressing (I prefer the Great Value Brand)
• 2 Tbsp lemon juice
• 2 Tbsp lemon zest (grated lemon peel)
• 2 tsp dried basil
• dash of salt & pepper
• 2 cups cherry tomatoes, quartered
• 2 cups spinach leaves
• 1/2 cup sliced green onions
• 1cup sliced olives
• 1cup artichoke hearts,  quartered (optional)
• 2 cups shredded Parmesan cheese

Boil shells according to directions on package. Drain and rise in cold water. Place pasta in large salad bowl. Add mayonnaise and half of Italian dressing. Toss until evenly coated. Add lemon juice, lemon zest, basil, salt & pepper.Toss well. Add tomatoes, spinach, green onions, olives and artichokes. Toss well. Add shredded cheese and the remaining bottle of Italian dressing. Toss again and chill for 1-2 hours. Enjoy!

Pepper Fries with Ranch Dip

This was inspired by a Rachel Ray episode I saw on the Food Network. She served fried jalapenos with mole chile and homemade ranch dip. For my version, I used sweet bell peppers and to make the mole chili simple; I took canned cheese chili and added brown sugar, ketchup and chocolate baking coco powder - letting it simmer.  It was so delicious with the pepper fries and ranch dip. A meal to definitely make again!

  Pepper Fries

• 6 Bell peppers (red, orange, yellow, green)
• 1 cup all-purpose flour, plus 2 tablespoons
• 3 large eggs, beaten
• 1/4 cup milk
• 2 tablespoons spicy mustard
• 1 cup bread crumbs
• 1/2 cup grated Parmesan
• Salt and freshly ground black pepper

Preheat the oven to 400 degrees F. Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.

Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste.

Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs. Arrange the chili fries on a nonstick baking sheet and roast for 18 minutes, turning once. Remove from the oven and transfer to a serving platter.

Ranch Dipper

• 3/4 cup buttermilk
• 3/4 cup sour cream
• 1 clove garlic, grated or finely chopped, then mashed into paste with salt
• 1 tablespoon white wine vinegar
• 1 teaspoon hot sauce
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons chopped dill
• 2 tablespoons chopped chives
• Salt and freshly ground black pepper

Mix together in bowl and serve. 

Figgy Pudding

 "Oh bring us some figgy pudding, oh bring us some figgy pudding, oh bring us some figgy pudding and bring it right now!"

Every time I hear that song, I always wonder what the heck is Figgy Pudding? I tried to make it last year but it was impossible to find figs at any of the grocery stores. This year however was much different. I started seeing them everywhere in October. I bought them whenever I saw them - Walmart, Smiths, the dollar store. What an abundance of figs!

We were so excited to make this since it dates back to the 16th century in England. Such an old desert that is in a popular Christmas song must be worth trying - right? Indeed it was. If you like bread pudding, carmel dumplings or gingerbread cake with butter sauce - you will love this! You must serve it with vanilla ice cream.

Figgy Pudding

• 2 cups chopped dried figs
• 2 cups water
• 1 teaspoon baking soda
• 100 grams (3 1/2 ounces or 7 tablespoons) butter, softened
• 1 cup sugar
• 2 eggs
• 2 1/2 cups flour
• 75 grams (2 1/2-ounces) dark chocolate, grated
• Butter, for coating ramekins
• Ice cream or whipped cream, for garnish

Sauce:

• 2 cups brown sugar
• 2 cups heavy cream
• 14 tablespoons butter
• Fresh  or dried figs, quartered, for garnish (I used raisins)
• Vanilla ice cream, optional
• Whipped heavy cream, optional

Preheat the oven to 350 degrees. Add the dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.

Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate. Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.

Prepare the sauce by stirring the sugar, cream and butter in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.

Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.

Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm. Enjoy!

Plum Tart

At family reunions I always hear about the famous plum tart that my great grandma from Germany used to always make. I have always wanted to make it so I could try plum tart. When I think of plums I think of sugar plum fairies and "visions of sugar plums danced in their heads" so for me, this sounded like a Christmas recipe.

It was so delicious that I can't believe I have never had it before. My German husband told me that these tarts are such a common thing in Germany but I think plum is one he hasn't had too often. If you like cherry pie, then you'll love this!

Plum Tart

• 2 cups all-purpose flour
• 3/4 cup finely chopped walnuts
• 3/4 cup light brown sugar, lightly packed
• 12 tablespoons cold unsalted butter (1 1/2 sticks), diced
• 1 egg yolk 
• 8 red plums, pitted and quartered lengthwise

Preheat the oven to 400 degrees. Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix until crumbly.

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch spring form or tart pan. Arrange the plums in the pan, to form a circular flower pattern.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm with ice cream. Enjoy!

Pita Pizzas

I came up with this super easy and tasty way to make pizzas! They are the perfect size for individual pizzas and take up an entire dinner plate. You can personalize each one for each family member. Set up a topping bar and allow your guests or kids to create their own pizzas.Pita bread has an air pocket in the center so you get the perfect crust. My husband is German and loves his crust thin just like in Italy. This is a quick and easy way to get the crust close to the authentic thin crust pizza he is used to. It's crazy good!

Just buy white or wheat pita bread (one pack comes with 6 pieces). The ones I buy are baked fresh here in Utah and only a couple bucks. Arrange them on cookie sheets and top with your favorite toppings and cheeses. Bake at 400 degrees for 18-20 minutes. Enjoy!

Candy Cane Twist Cookies

My mom used to make these when I was a little girl. I loved watching her roll them out and twist them. She would flavor hers with almond extract but I think peppermint is more fitting for a candy cane. These are so cute to serve with hot chocolate or to stir in a cold glass of milk. I made mine a bit larger for fun but if you chill the dough before you bake it they will not be so wide.  When I made these last night my kids were so excited and gobbled them up!

Candy Cane Twist Cookies

• 1 cup sugar
• 1 cup powdered sugar
• 1 cup butter, softened
• 1 cup oil
• 1 tsp vanilla
• 2 eggs
• 4 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp peppermint extract 
• 3-4 drops red food coloring
• 1 tsp salt

In a large bowl, cream sugar, powdered sugar, and butter until light and fluffy. Add oil, vanilla, almond extract and eggs.; mix well. Stir in flour, baking soda, cream of tartar and salt until well blended. Divide cookie dough in half and in separate bowls. In one bowl add the peppermint extract and red food coloring. Mix well until dough is colored. Cover both bowls with plastic and refrigerate at least 2 hours (I placed mine in the freezer for an hour instead). You need very cold dough for the cookies to hold shape in the oven.

Heat oven to 375 degrees.Take a finger full of white dough and red dough and on a floured surface, roll them each into snakes about 9 inches in length. Place each snake side by side and pressing ends, slowly twist the dough together as if you were twisting crepe paper until entire cane is twisted. (If your dough is too sticky add a little more flour to each finger full, if it's too dry and breaking add a tiny bit of shortening). Place on a cookie sheet and bend the top so it forms a candy cane shape. Wet your finger and pat down any cracked areas so your candy canes are smooth. Place cookies in freezer for 5 minutes before placing in the oven. Bake for 7-9 minutes. Allow to cool.

Place on cookie sheets and then place cookies in freezer for 5 minutes before placing in the oven. Bake for 7-9 minutes. Allow to cool. Enjoy!

3D Cookie Christmas Tree

When I was a little girl my mom used to make this Christmas tree tower. I don't remember it but my older sister does. My mom said that she and her mother used to teach classes how to make these. I had never seen one in person but after my older sister described it over the phone, it sounded pretty simple. The one that my mom used to make had a thin candle as the dowel that held the tree together. She would light the candle and use it as a centerpiece.

For the recipe you need star cookie cutters of different sizes but I just free handed it with a pairing knife on my cookie dough. I cut out several different sizes and then stacked them from largest to smallest. You'll want to also make quarter sized mini cookies to place in between each cookie to keep them from sticking and and ruining the pretty frosting. You can use a soda lid as your cookie cutter.

Any sugar cookie recipe will work but unlike normal sugar cookies you don't want these to be soft or they will crumble and your tree will fall apart. Avoid recipes with softeners such as cream, sour cream or cream cheese. I baked mine an extra few minutes and left them out a few hours so they were harder (but not too hard, still a little soft).

You will also want to take something small like a marker lid and poke a hole in the center of each of  your cookies so that you can stack them on a dowel. A great dowel to use is a chopstick. A prettier dowel would of course be a very thin candle that is the same width from top to bottom.

Sixlets make perfect little candy ornaments or on the baking isle where the cake decorating section is you can find candy colored balls. I was fortunate to have a bag of mini gummy stars in my pantry so I I used a yellow one as the star on top of the tree. Use this cute tree as your dinner centerpiece and for desert the kids will have fun removing these and dipping them in milk or hot chocolate.

There is plenty of dough so I recommend also making my candy cane twists with the extra dough. Check out that recipe here: http://cookwithlindsey.blogspot.com/2013/12/candy-cane-twist-cookies.html

3D Cookie Christmas Tree

• 1 cup sugar
• 1 cup powdered sugar
• 1 cup butter, softened
• 1 cup oil
• 1 tsp vanilla
• 2 eggs
• 4 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp almond extract
• 1 tsp salt

Butter Cream Frosting

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract (I used raspberry extract instead)
• 1 to 2 tablespoons of milk or whipping cream
• 2-3 drops of green food coloring

Topping

• 1 cup shredded coconut
• 2 drops green food coloring 
• candy for ornaments

In a large bowl, cream sugar, powdered sugar, and butter until light and fluffy. Add oil, vanilla, almond extract and eggs.; mix well. Stir in flour, baking soda, cream of tartar and salt until well blended. Cover with plastic and refrigerate at least 2 hours (I placed mine in the freezer for an hour instead). You need very cold dough for the stars to hold shape in the oven.

Heat oven to 375 degrees. Roll out cookie dough on a floured surface. Begin cutting different sizes of stars. You can make stencils on the computer and cut out on card stock. Then use the card stock stencils and place them on your dough. Use a small pairing knife to cut around the stars. Lift the cut stars and place them on a cookie sheet. 8-12 stars should be enough. I made a few extra just in case some of them broke. Using a soda lid or any lid smaller than a milk cap, cut out about 8-12 circles. Place on cookie sheets and then place cookies in freezer for 5 minutes before placing in the oven. Bake for 7-9 minutes. Allow to cool.

For frosting, in a medium bowl mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. Add food coloring and mix well.

For topping, in a small bowl mix coconut and food coloring. Stir with spoon pressing down for about 10 minutes until coconut is green. (It takes a while for the coconut to mix with the food coloring. Do not add more food coloring thinking you don't have enough. 2 drops is plenty it just takes time. )

After cookies have cooled take a small marker lid and carefully pierce holes in the center of stars and round cookies. Frost cookies with green frosting while still on cookie sheets. Sprinkle coconut over tops and begin stacking cookies from largest stars to smallest stars on a pretty platter. Place a round cookie in between each star. Use a chopstick or thin candle as your dowel to place cookies on through center of holes. The dowel will keep your tree from tipping over. Decorate with candy ornaments and light candle for ambiance. Enjoy!

Avocado Pasta

This is so delicious, creamy and light - and healthy! I could seriously eat the entire batch it's that good!

Avocado Pasta

• 1 pound pasta (I use whole wheat)
• 1 Tbsp olive oil
• 2 medium avocados, halved, peeled, and seeded
• 1 packed cup basil leaves
• 3 tablespoons fresh lime juice
• 2 cloves minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated Parmesan
• 1/2 cup sliced almonds, toasted 

Boil the pasta according to directions on package. Drain, put pack in pot and add olive oil. Toss and set aside.

Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated. Top with parsley and serve. 

Inspired by this recipe http://www.foodnetwork.com/recipes/giada-de-laurentiis/linguine-with-avocado-and-arugula-pesto-recipe/index.html

Lindsey's Stollen

This is a traditional Christmas bread in Germany and I decided I was going to surprise my husband with a homemade loaf to make his day! I really made this recipe my own and it turned out fabulous! The entire family gobbled it up in a day. It turns out that my mom's grandma who was from Germany used to make this all the time and my mom and her mom used to teach classes on how to make this bread way back in the day. I had no idea!

This is so yummy! The first time I ever tried stollen I wasn't a big fan. I thought it was dry and bland. There are different versions of it with different fillings and when I added my own fillings the flavor was perfect and it was so delicious! In my version there are bursts of citrus, cinnamon, and nuttiness. I never did like fruit cake or anything with candied fruit in it - but this my friends is not the same! My husband likes it cold but I like it warm right out of the oven. Either way you can't go wrong eating it!

Lindsey's Stollen

• 3/4 cup milk
• 1/2 cup water
• 1/2 cup butter
• 4 1/4 cups flour, divided
• 1/2 cup sugar
• 2 tsp salt
• 2 Tbsp dry active yeast
• 1 egg

Filling: 

• 3/4 cup dried cranberries
• 1/2 cup raisins
• 1/4 cup chopped dried figs
• 1/2 tangerine, sliced
• 1/2 lemon, sliced
• 1 tsp grated tangerine peel
• 1 tsp grated lemon peel
• 3 cups sugar
• 2 cups water
• 3/4 cup of chopped nuts (I used hazel nuts, almonds and walnuts) 
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg

 Topping: 

• 2 Tbsp melted butter
• 1/2 cup powdered sugar

  For dough, heat milk, water and and butter in small saucepan until warm and blended (do not boil).

In a large bowl whisk 1 1/4 cups flour, 1/2 cup sugar, salt and yeast together. Add warm milk mixture and beat for 2 minutes. Add egg and 1 cup flour, beat another 2 minutes. Stir in remaining flour until batter is stiff.Transfer to greased bowl and cover with plastic. Let rise in a warm place for 1 1/2 hours.


Meanwhile for the filling, heat bring 2 cups of water to a boil. Add 3 cups of sugar, tangerine slices and lemon slices. Allow to boil for 30 minutes or until peels are tender and chewy like candy. In a separate bowl, add dried cranberries, raisins, figs, grated tangerine and lemon peel zest, nuts, cinnamon and nutmeg. When peels are finished boiling removed from liquid syrup. Remove any seeds. Chop the peels on a cutting board and add to mixture in bowl. Pour about 2 Tbsp of the citrus syrup into the fruit mixture and stir.

Remove risen dough and place on floured surface. Kneed fruit mixture into dough. Roll into a long sub shape and curve ends (like a crescent moon). Place on a greased cookie sheet, cover with plastic and allow to rise for another 1 1/2 hours in a warm place.

Heat oven to 350 degrees and bake for 35 minutes. Remove from oven and brush melted butter over the top. Dust with powdered sugar. Slice and serve!

Apple Crisp Cheesecake

This is super yummy! The creamy cinnamon filling, crisp crumble topping and sweet caramel sauce is the perfect way to do an apple desert! I loved this. The recipe called for homemade crust but I like to save time so I bought a pre-made graham cracker crust.

Apple Crisp Cheesecake

• 1 graham cracker pie crust 

Filling

• cream cheese, softened - 2 - 8oz pkgs
• packed brown sugar - 1/4 cup
• egg - 1, lightly beaten
• sour cream - 3 tbsp
• ground cinnamon - 1/2 tsp
• ground ginger - 1/8 tsp
• apple, sliced & peeled - 2/3 cup

Topping

•  all-purpose flour - 3 tbsp
• quick cooking oats - 3 tbsp
• brown sugar - 3 tbsp
• ground cinnamon - 3 tsp
• cold butter - 2 tbsp
• caramel ice cream topping - personal taste

 For filling, in a small bowl beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger.
Pour over crust. Arrange apple slices over filling.

For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple slices. Bake at 350° for 40-45 minutes or until center is almost set.
 Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Refrigerate overnight. Just before serving, remove sides of pan. Caramel topping may be added to taste just prior to serving. Refrigerate leftovers. 

Original recipe here: http://okcbestcheesecakerecipes.com/recipes/cheesecake/apple-crisp-cheesecake/

Sweet Potato Chipotle Soup

If you love flavor and you love soup - then this recipe is for you! Yes, it sounds like a summer soup but because it has sweet potatoes in it, I think it can classify as a Fall soup as well. It's sweet and creamy with a kick. You will love it!  This recipe makes about two servings.

Sweet Potato Chipotle Soup

• 1 cup mashed, baked sweet potato 
• 1/2 cup chicken broth
• 1/2 cup milk (or cream)
• 1 tsp orange zest
• 3 pinches of salt
• 1/2 tsp chipotle powder (Knorr makes chipotle bullion cubes you can find on the soup isle. I used one of those)

Garnish

• Sliced avocado
• Sour cream
• Tortilla chips
• Crumbled bacon

Blend potato, broth, zest, salt and chipotle powder in a blender. Pour into soup pot and heat on medium high. Serve soup warm and top with garnishes. Enjoy!

The Best Crab Soup Ever

Oh my gosh! This is seriously THE BEST soup I have ever had. Don't let the long list of ingredients scare you, it's not that tough to make and trust me - you will be so glad you made it. Sure, fresh crab meat is not cheap (at least here in Utah) but it's worth the cost on this recipe. My kids and husband loved it and we couldn't stop eating it. I wanted to share it with other people, but we just couldn't stop eating it. I crave it all the time now. Don't skip any of the ingredients, each one adds to the unique flavor and the recipe wouldn't be the same without it. Also, imitation crab meat is NOT to be used in this recipe. You will do yourself a huge disservice by using the fake stuff. Get the real stuff, you can find by the canned tuna. Canned is cheaper than fresh.

The Best Crab Soup Ever

• 1/4 cup butter 
• 1/4 cup olive oil 
• 1 yellow onion, chopped 
• 1 fennel bulb, chopped
• 4 celery ribs, chopped
• 2 carrots, chopped 
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour 
• 2 tablespoons tomato paste
• Pinch of curry powder
• Pinch of ground turmeric
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup dry sherry (I used white wine vinegar) 
• 5 cups clam juice
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh tarragon (I used dry) 
• 2 cups heavy cream
• 2 pounds fresh crabmeat, drained and picked (I bought canned) 
• Salt
• Freshly ground black pepper

Melt butter with oil in a Dutch oven over medium heat. Add onion and next 4 ingredients; sauté 8 minutes or until tender.


Stir in flour and next 5 ingredients; cook 1 minute, stirring frequently. Add sherry and clam juice; stir until well blended. Stir in parsley and tarragon. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes or until reduced to 4 cups.

Pour mixture through a wire-mesh strainer into a separate bowl or pan, pressing on solids with a spatula; discard solids. Return soup to Dutch oven; stir in cream. Cook over medium heat 25 minutes or until soup is thickened. Add crabmeat; cook 3 to 5 minutes or until warmed through. Season to taste with salt and pepper. Enjoy!

You can find this recipe here: http://www.myrecipes.com/recipe/river-house-she-crab-soup-10000001831920/

Cookie Dough Fudge

Okay, I absolutely love this recipe! Who doesn't love cookie dough? Especially cookie dough that doesn't have any egg in it. And who doesn't love fudge? Two amazing American favorites married into one is one of the best creations I have ever seen grace the planet. Seriously, give it a try.

Cookie Dough Fudge

For the cookie dough:

• 1/2 cup butter, room temperature
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 tsp vanilla
• 1/8 tsp salt
• 2 Tbsp half and half

For the fudge:

• 1/3 cup brown sugar
• 1/3 cup butter
• pinch of salt
• 1/3 cup half and half
• 4-5 cups powdered sugar
• 1 tsp vanilla
• 1/2 cup chocolate chips

Line and 8x8 baking dish with tin foil. Allow tin foil to overlap the sides by an inch. Spray with cooking oil.

For the cookie dough, beat the butter and sugar together until light and fluffy. Beat in the vanilla, salt and half & half. Stir in the flour until well blended. Set aside.

For the fudge, combine the brown sugar, salt, butter and half & half in a saucepan. Stir over medium heat until butter is melted and sugar is dissolved. Remove from heat and slowly stir in the powdered sugar, one cup at a time. When mixture is smooth add the vanilla.

Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips. Spread the mixture into the prepared baking dish. Chill until set (about 3 hours). Enjoy!

You can find this recipe here: http://www.bunsinmyoven.com/2013/02/12/chocolate-chip-cookie-dough-fudge/