Frog Eye Salad

1 c. sugar
2 T flour
½ tsp salt
1 ¾ c. Pineapple juice from cans
2 beaten eggs
1 Tbsp Lemon Juice

1 box small bag acini de pepe pasta
2 tsp. Salt
1 Tbsp oil

3 cans mandarin orange, drained
2 (20 ox.) cans pineapple chunks, drained
1 (20 ox) can crushed pineapple drained
9 oz cool whip
1 c. miniature marshmallows
1 c. coconut (optional)

Combine and cook until thick the sugar, flour, salt, pineapple juice, and eggs. Cool this, then add lemon juice.

Cook pasta with salt and oil. Drain, rinse, and cool pasta. Add mandarin oranges, pineapple chunks, and crushed pineapple. Add sauce to fruit and pasta mixture, then add cool whip, marshmallows, and coconut.

My Roommate Lindsay Payne

Classic Belgian Waffles

I got an awesome Belgian Waffle maker for Christmas, but I had a hard time finding a recipe that would rise to the top and still be light and fluffy. After a bit of investigation this is the one I settled on as being the best. It's a little involved (you have to separate the eggs and beat the egg whites), but it makes light crispy waffles. Don't use this in a regular waffle maker -only a Belgian one.

• 2 cups cake flour - OK this is 1 3/4 cups all purpose flour and 1/4 c. corn starch - give or take a few
  
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs, separated
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted
• 2 cups milk

Preheat the waffle iron. In a large bowl, beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Add the dry ingredients and whisk just until blended. Do not over mix. In smaller bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! (It's easier if you add 1/4 of the egg whites and mix it in really well. This will lighten the batter and so folding in the other 3/4 of egg whites works pretty well) Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid (I can fit about 1/2 c batter in each waffle without overflowing and still having enough to rise to the top). Close and cook about 4 minutes until golden brown. Serve immediately.

Mushroom Sauce

2 cloves garlic - minced (I push through garlic press)
6-7 T oil or butter
3/4 lb mushrooms, minced
salt and pepper
whipping cream (about 1 cup)

1. Gently saute garlic in butter until it starts to color.
2. Add mushrooms, salt and pepper. Cook slowly until mixture softens and darkens. This may take up to 15 minutes. Don't burn.
3. Discard any liquid and add enough whipping cream to make a thick sauce.

Put on pasta - this is especially good on home made ravioli.

Double Pie Crust

3 cups all-purpose flour
1 T sugar
1 t salt
1/2 c. cold unsalted butter - cut up
1/2 c. cold vegetable shortening
1/2 c. cold water

Measure out the vegetable shortening and place in the fridge. Mix dry ingredients. I usually omit the salt because use salted butter. Add the cut up butter and cut in to the dry ingredients. Then add the cold vegetable shortening in small chunks. Since I don't have a food processor I mix this using a beaters until it resembles coarse crumbs. Then pour the water in and mix with a fork. Divide the dough and make into two round disks (I usually split it 3 ways if it mixes well). Wrap in saran wrap and refrigerate at least 30 minutes. Pre-heat oven to 400* and place pizza stone on bottom rack. The oven and stone should be very hot when you put the pie in the oven. Roll out dough on 1 sheet of floured wax paper. Transfer to pie plate. You could refrigerate again, but I'm always too lazy to do this.
For baked pie, add the filling and cook according to directions. Place it on the pre-heated pizza stone so your bottom crust is crisp and not soggy
Cook at 400* for 15 minutes lined with foil and beans (or pie weights).
Lower to 375* and then cook for additional time listed below
10-12 minutes for partial pre-baked crust
15-17 minutes for full pre-baked crust

Red Velvet Cupcakes

1 package (18.25 ounces) Red Velvet Cake Mix
1 package (3.9 ounces) chocolate instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 1/2 cups semisweet chocolate chips

Preheat Oven to 350.
Combine everything except chocolate chips. Mix it all in electric mixer on low for 1 minute. Then mix on medium for 2 more minutes. Then fold in the chocolate chips making sure they are well distributed. Fill cup cakes 3/4 full and place pans in oven. Bake for 23 to 27 minutes.

I frosted these with cream cheese frosting. Great for Valentines day
I got the basics for this from the Chocolate Cake Mix Doctor, although I tweaked it a little bit.

Pan Seared Halibut with Roasted Heirloom Tomatoes

Noah made pan seared halibut with roasted heirloom tomatoes in August. The tomatoes were the yummiest part. He is currently taking an optional Foods course in his 8th grade curriculum. We've been the beneficiaries of his improved cooking skills.

Pan Seared Halibut with Roasted Heirloom Tomatoes
Recipe courtesy Aaron McCargo Jr.

Ingredients

2 tablespoons grapeseed oil

4 (6-ounce) halibut fillets

1 tablespoon salt (we felt like this was too much)

1 tablespoon cracked black pepper (also too much)

2 sprigs fresh thyme

1 lemon, juiced

1 tablespoon olive oil

1 1/2 cups halved heirloom tomatoes (garden tomatoes were great)

1 teaspoon chopped garlic

2 tablespoons freshly chopped parsley leaves

Directions

In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.

Hershey's Great American Chocolate Chip Cookies

Hershey's Great American Chocolate Chip Cookies

1 cup butter, softened
3/4 cup sugar
3/4 cup packed light brown sugar
1 t. vanilla
2 eggs
2 1/4 cups unsifted all-purpose flour
1 t. baking soda
1/2 t. salt
2 cups chocolate-chips
1 cup chopped nuts or raisins (optional)

Cream butter, sugar, brown sugar and vanilla in large mixer bowl until light and fluffy Add eggs; beat well. Combine flour, baking soda and salt; gradually add to creamed mixture. Beat well. Stir in chocolate chips, raisins and/or nuts.

Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack. About 2 dozen cookies. [from Hershey's Chocolate Cookbook]

Empanadas de Picadillo (Dinner Pie)

INGREDIENTS

2 tablespoons vegetable oil ½ cup finely chopped onion 2 cloves garlic, finely chopped 2/3 cup 1/8-inch cubes carrots 1 cup peeled 1/8-inch cubes red potatoes ½ lb ground beef ½ cup tomato sauce ½ teaspoon chicken bouillon granules 2 tablespoons slivered almonds 2 tablespoons pitted chopped green olives, drained Raisins, if desired 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box - I just use homemade but I got the recipe on the back of a box of KIX

DIRECTIONS 1. Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 minutes. Stir in carrots and potatoes. Cook 4 minutes. Stir in beef. Cook until beef is brown; drain. Stir in sauce and bouillon granules. Cook until potatoes are tender and mixture thickens. Stir in almonds, green olives and raisins. Remove from heat; cool slightly.

2. On lightly floured surface, roll pie crusts into two 14-inch circles. Using 4 1/2-inch round cutter, cut 10 circles. Spoon 1 rounded tablespoonful filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with fork to seal. On ungreased cookie sheet, place 2 inches apart. Poke top of each once with fork to vent steam.

3. Bake about 20 minutes or until light golden brown. Store leftovers loosely covered in refrigerator.

Cafe R- Creamy Tomatillo Dressing

*1 buttermilk ranch dressing packet (make as per recipe)
*2 tomatillos (tomato like vegetable with a husk around them)
*½ bunch of cilantro
*1 clove garlic
*Juice of 1 lime
*1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Style Shredded Chicken

• 2 lbs chicken breasts
• 1/2 cup zesty italian dressing
• 1/2 T minced garlic
• 1 package of ranch dressing mix
• 1/4 cup water
• 1/2 T chili powder
• 1/2 T cumin

Mix ingredients and pour over chicken.  Cook in crockpot until chicken is fall-apart tender (or use pressure cooker - about 30 minutes on poultry setting after adding 1/2 cup chicken broth to the bottom of the pan). Use juice from crockpot to keep chicken moist.  Serve with beans and cheese inside a tortilla. Top with more cheese and warm in oven until cheese is melted.