Red Lentil Soup

Serves 4

1 Tbs olive oil
1 large carrot, diced
2 large ribs celery, diced
1 small yellow onion, diced
1/4 tsp salt
1 cup red lentils
4 water or vegetable broth
1 whole bay leaf
2 Tbs lemon juice

Optional: top with olive oil, yogurt, or gremolata.

In a medium (2 to 3 quart) saucepan or Dutch oven, heat the olive oil over medium heat. Add the carrot, celery, onion, and 1/4 tsp salt; stir to combine; and then cover and let the vegetables sweat until the onions are soft and translucent, about 5 minutes.

Add the lentils, water or broth, and bay leaf. Bring up to a boil, then turn the heat down to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.

Turn off the heat, stir in the lemon juice, and add salt to taste. Ladle into bowls and serve. Leftovers will keep refrigerated for 5 days.

Rum Cake - Liz's

Yellow boxed cake mix, but use 3 eggs, melted butter instead of oil, and half water and half rum when making the mix.... then after it is baked but still hot, poke holes in it and pour over "sauce" made of melted 1/4 cup sugar, 1/2 stick butter, 1/4 cup rum 1/8 cup water

Drizzle melted chocolate frosting over cake when cooled

Peanut Butter Texas Sheet Cake - Karen's

Mix together in mixing bowl, then set to the side:

2 Cups All-Purpose Flour

2 Cups Sugar

½ teaspoon Baking Soda

¼ teaspoon Salt

Place in medium saucepan:

1 Cup Butter

1 Cup Water

1/3 to ½ Cup Creamy Peanut Butter

Bring to a boil, turn off and add to dry ingredients.  Mix until well blended then add:

2 Eggs, beaten

½ Cup Buttermilk

1 teaspoon Vanilla Extract

Mix until well blended than pour into a greased 15”x10” jelly-roll pan.  Bake at 350 degrees F for 25 to 30 minutes or until cake springs back when gently touched.  Spread Peanut Butter Icing over warm cake.

Peanut Butter Icing:

Combine first 3 ingredients in a medium saucepan over medium heat; bring to a boil.  Remove from heat and stir in the powdered sugar and vanilla.  Mix until spreading consistency – you want to POUR it over the cake and be able to spread without trouble.

½ Cup Butter

¼ Cup Creamy Peanut Butter

1/3 Cup plus 1 Tablespoon Milk

1 (16oz.) Package Powdered Sugar

1 teaspoon Vanilla Extract

Enjoy!

Blueberry Syrup - Dad's

- 1 cup sugar
- 2 Tbs cornstarch
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1 dash salt

- 1 cup hot water
- 2 1/2 cups blueberries (fresh, or frozen and rinsed)
- 3 Tbs lemon juice

Combine first 5 ingredients.
Add the hot water and stir over medium heat until mixture thickens and boils.
Stir and cook for 2 minutes.
Add blueberries and return to boil.
Remove from heat and add lemon juice.
Cool to warm temperature and serve.

Candied Pecans

- 1 egg white

- 1 Tbs water

- 1/2 cup sugar

- 1/2 tsp salt

- 1/2 tsp cinnamon 

- 2 cups Pecans

Combine egg white and water. Toss with Pecans. 

In separate bowl, mix cinnamon, sugar and salt. Sprinkle onto Pecans folding gently. 

Spread onto cookie sheet sprayed with cooking spray. 

Bake at 225 F for 1 hour, stirring every 15 minutes. 

Slow Cooker Whole Chicken - Lexie's

- Clean whole chicken inside and out.
- Squeeze lemon on top and place lemon slices inside
- Rub exterior in seasoning of choice
- Place on four balls of aluminum foil inside slow cooker
- Cook on high covered for 4-8 hours.
(About 1 hour per pound of chicken. Check with meat thermometer)
- Let sit 20 min before carving.

Fruit Dip

1 brick softened cream cheese
1 jar of marshmallow fluff (12-16 oz)
1 tsp of vanilla

Mix.

That's it!