Lemon Bars

This recipe is from Barefoot Contessa.  It has the perfect ratio of crispy crust to sweet lemon filling.

For the crust:

• 1/2 pound unsalted butter, at room temperature (2 sticks)
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for 15 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

Texas Sheet Cake

Texas Sheet Cake

Cake:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs

Icing
6 tablespoons butter
1/3 cup fat-free milk
¼ cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted (optional)
2 teaspoons vanilla extract
 
Preheat oven to 375°.

Coat a 15 x 10-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons butter, fat-free milk, and 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans (optional). Cool completely on wire rack.

Peanut Butter Fingers

Peanut Butter Fingers

2/3 cup peanut butter (plus additional for spreading over cooked dessert)
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 cups quick oats
1 tsp baking soda
1/2 tsp salt

Chocolate Frosting
6 Tbls. butter
1/3 cup milk
1/4 cup unsweetend cocoa
3 cups powdered sugar
2 teaspoons vanilla extract

Preheat oven to 350.  Cream peanut butter, butter, sugar, and brown sugar together.  Add eggs and vanilla and mix.  Add flour, oats, baking soda and salt and mix until incorporated.  Place cookie mixture on an ungreased cookie sheet and spread out evenly.  Bake at 350 for 15 minutes or until browned.  Let cool.  When cool, spread a thin layer of peanut butter on top.  Then top with chocolate icing.  To make icing, combine  tablespoons butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat.  Gradually stir in powdered sugar and 2 teaspoons vanilla. 
Spread on top of peanut butter.  Let set and then cut into squares. *Tip - If you cut them with a plastic knife you will get clean edges.

Fresh Ginger

I think ginger is a can't miss ingredient in a lot of recipes, but I rarely have fresh ginger on hand.  I think I heard this tip on the Food Network from Rachel Ray, but wherever I got it it's worked like a charm. 
Tip:
Store peeled fresh ginger in the freezer and when you need some for a recipe, just take it out and grate some on a microplane.  Adds perfectly fresh ginger flavor (like that needed in the Three Pepper Beef recipe).

Three Pepper Beef

This recipe comes from Cooking Light.  I've had it sitting in my recipes to try binder for years and I finally got around to trying it.  I think it's a keeper.  If you want the real recipe click on the link, if you want my version, it's below.

Three-Pepper Beef

1/2 tsp sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 pound flank steak, trimmed and thinly sliced across the grain

Combine sugar, salt, baking soda and flank steak in a medium bowl; toss to coat. Set aside for 10-15 minutes to tenderize beef.

2teaspoons cornstarch
2 teaspoons brown sugar
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1/2 teaspoon freshly ground black pepper (use 1 tsp. if you like it spicy)
1 teaspoon vegetable oil
1/4 cup thinly sliced onion
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed orange bell pepper

Combine 2 teaspoons cornstarch, brown sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done (might have to cook in batches if necessary).  Remove the beef mixture from pan; cover and keep warm. Add bell peppers, onions, ginger, and garlic; stir-fry until crisp-tender.  Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.

Baked Potato Soup

Baked Potato Soup
Nordstrom Friends and Family Cookbook
(Another one from my "Souper" Bowl party)

3 tablespoons olive oil

3 cloves garlic, minced
1 large yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 bay leaf
2 teaspoons dried thyme
1 can (49 ounces) low-sodium chicken broth
5 large baked Idaho potatoes, flesh scooped from the shell and mashed
1 cup heavy (whipping) cream
Kosher salt
Freshly ground black pepper

Garnish

½ cup sour cream

½ cup (2 ounces) shredded Cheddar cheese
¼ cup chopped green onion, including green tops
8 slices bacon, cooked crisp and crumbled
2/3 cup canned fried shoestring potatoes

In a 6-8 quart saucepan over medium heat, warm the olive oil and swirl to coat the bottom of the pan.  Add the garlic, onion, carrots, celery, bay leaf, and thyme and sauté, stirring frequently, until the vegetables are softened, about 10 minutes.  Add the broth, bring to a simmer, and simmer, uncovered, for 30 minutes.  The vegetables should be very tender.  Discard the bay leaf.  Add the potatoes and simmer for 10 minutes to blend well.  Stir in the cream and season to taste with salt and pepper.  Ladle the soup into warmed bowls and garnish each bowl with a dollop of sour cream topped with 1 tablespoon shredded Cheddar, a sprinkling of green onion, and one eighth of the crumbled bacon.  Scatter a generous tablespoon of shoestring potatoes around each bowl and serve immediately.  Serves 8.

*I added a little bacon to the vegetables in the beginning and felt it gave the soup a better flavor.

Bistro French Onion Soup

I'm a soup lover, and I made this and many other soups for a "Souper" Bowl party.  It was delicious.

Bistro French Onion Soup

Nordstrom Friends and Family Cookbook

3 tablespoons unsalted butter
3 cloves garlic, minced
4 yellow onions, halved crosswise and thinly sliced
1 leek, white and light green part only, thinly sliced
8 cups canned low sodium beef broth
1/8 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
Kosher salt
Freshly ground black pepper
12 baguette slices, each ½ inch thick, toasted
4 cups (1 pound) shredded Gruyére cheese
1 teaspoon snipped fresh chives

In a 6-8 quart saucepan over medium heat, melt the butter.  Add the garlic and sauté, stirring frequently, until tan, about 1 minute.  Add the onions and leek and cook, stirring frequently until very soft and lightly caramelized, about 30 minutes.  Add the broth, bring to a simmer, and simmer for 15 minutes.  Add the Tabasco sauce and Worcestershire sauce and season to taste with salt and pepper.  Simmer for 10 minutes longer.

While the soup is simmering, position a rack in the upper third of the over and preheat to 425ºF.

Ladle the soup into individual ovenproof crocks.  Place 2 baguette slices on top of the soup in each crock.  Mound the cheese evenly among the crocks, covering the bread slices completely. Place the crocks on a sturdy, rimmed baking sheet.  Bake the soups until the cheese is lightly browned, 10 to 12 minutes.  Carefully remove the baking sheet from the oven and allow the crocks to cool for a few minutes before serving.  Garnish each serving with the chives.