Lion House Sugar Cookies

2 cups sugar

1 cup shortening

3 eggs

1 cup milk

1 tsp. vanilla

1 tsp. lemon extract

6.5 cups four

1 tsp. salt

1 tsp. baking soda

3.5 tsp. baking powder

1 recipe Buttercream Icing

Preheat oven to 400 degrees. Line cookie sheets with parchment paper and set aside. In a large mixing bowl, cream together sugar, shortening, and eggs. Add milk, vanilla, and lemon extract and mix at low speed. In a separate bowl, whisk together flour, salt, baking soda and baking powder. Add ot creamed mixture until well blended. Roll out dough 1/8 inch thick; cut into desired shapes and place on prepared baking sheets. Bake 6 minutes, being careful not to overbake. Cookies should be light golden brown around the edges. Cool on wire racks before frosting. Makes 5-6 dozen cookies.

MHS Peanut Butter Bars

Peanut Butter Fingers

Part 1:
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1 egg

Part 2:
1 c. flour
1 1/2 c. rolled oats
1/2 tsp. baking soda
1/2 tsp. baking powder

Mix together part 1 and cream. Add in part 2. Bake at 350 degrees until set light brown for about 10 minutes. Then spread on 1/2 c. peanut butter while still warm. Frost with chocolate frosting when cooled.

Chocolate Frosting
4 3/4 c. powdered sugar
1/2 c. cocoa
1/2 c. butter
1/2 c. boiling water
1 tsp. vanilla
Mix together.

Thanks Lunch Ladies!!

Swedish Meatballs

The meatballs can be fried and then frozen for up to 2 weeks. To continue with the recipe, thaw the meatballs in the refrigerator overnight and proceed from step 3, using a clean pan. Serve the meatballs with mashed potatoes, boiled red potatoes, or egg noodles.

Meatballs
1 large egg
¼ cup heavy cream
1 large slice high-quality white sandwich bread, crusts removed and bread torn into 1-inch pieces
8 ounces ground pork
1 small onion, grated on large holes of box grater (about ¼ cup)
1/8 tsp freshly grated nutmeg
1/8 tsp ground allspice
1/8 tsp ground black pepper
1 tsp packed brown sugar
1 ½ tsp table salt
8 ounces 85 percent lean ground beef
1 ¼ cups vegetable oil

Sauce
1 Tbsp unsalted butter
1 Tbsp unbleached all-purpose flour
1 ½ cups low-sodium chicken broth
1 Tbsp packed brown sugar
½ cup heavy cream
2 tsp juice from 1 lemon
Table salt and ground black pepper

For The Meatballs: Whisk egg and cream together in medium bowl. Stir in bread and set aside. Meanwhile, in stand mixer fitted with paddle attachment, beat pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Using fork, mash bread mixture until no large dry bread chunks remain; add mixture to mixer bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping bowl as necessary. Add beef and mix on medium-low speed until just incorporated, about 30 seconds, scraping bowl as necessary. Using moistened hands, form generous tablespoon of meat mixture into 1-inch round meatball; repeat with remaining mixture to form 25 – 30 meatballs.Heat oil in 10-inch pan over medium-high heat until edge of meatball dipped in oil sizzles (oil should register 350 degrees on instant-read thermometer), 3 –5 minutes. Add meatballs in single layer and fry, flipping once halfway through cooking, until lightly browned all over and cooked through, 7 to 10 minutes. (Adjust heat as needed to keep oil sizzling but not smoking.) Using slotted spoon, transfer browned meatballs to paper towel – lined plate.

For The Sauce: Pour off and discard oil in pan, leaving any fond (browned bits) behind. Return pan to medium-high heat and add butter. When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, about 30 seconds. Slowly whisk in broth, scraping pan bottom to loosen browned bits. Add brown sugar and bring to simmer. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.Add meatballs to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve.

Chocolate Chip Treasure Cookies

1 1/2 C. graham cracker crumbs
1/2 C. flour
1 (14oz.) can Sweet Condensed Milk
1/2 C. butter ( 1 stick)
1 1/3 C. flaked coconut
12 oz. chocolate chips
1 C. chopped walnuts
2 tsp. baking powder

Heat oven to 375 degrees. Mix graham cracker crumbs, flour, baking powder. In large bowl, beat condensed milk, softened butter, and milk, until smooth. Add graham cracker mixture. Mix well. Stir in coconut, chocolate chips and walnuts. Bake 9 minutes.

Great Glazed Pork Tenderloin

3/4 cup maple syrup (Natural, imitation syrup is too sweet)
1/4 cup light or mild molasses
2 Tablespoons bourbon or brandy
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1/4 cup cornstarch
2 Tablespoons sugar
1 Tablespoon table salt
2 teaspoons ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 inch thick)
2 Tablespoons vegetable oil
1 Tablespoon whole grain mustard

Adjust oven rack to middle position and heat to over 375 degrees. Stir in 1/2 cup maple syrup, molasses, bourbon, cinnamon, cloves and cayenne together in 2 cup liquid measure; set aside. Whisk cornstarch, sugar, salt and black pepper in bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towel, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
Heat in 12 inch non-stick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well-browned on all sides, 8-12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/2 cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl, and set aside. Use remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted into thickest part of tenderloins registers 130 degrees, 12-20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloin registers 135-140 degrees, 2-4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze. Let rest, uncovered 10 minutes. While tenderloins rest, stir remaining 1/4 cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into 1/4 inch thick pieces. Serve, passing extra mustard glaze at table.

Easier Chicken and Dumplings

Stew:
5 cups chicken broth
2 pounds boneless, skinless chicken breasts
5 tablespoons unsalted butter
4 carrots peeled and sliced 1/4 inch thick
1 large onion chopped fine
1 teaspoon table salt
3 medium garlic cloves, minced (about 1 tablespoon)
6 Tablespoons flour
1/3 cup heavy cream
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon ground black pepper
8 ounces frozen peas
1/4 cup minced fresh parsley

Dumplings:
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon table salt
1 1/3 cups heavy cream

For the stew: Bring broth to simmer over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl. Return empty pot to medium-high heat, and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently for 1 minute. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to a boil. Cover, reduce heat to low, and stir until stew thickens, about 20 minutes.

For the Dumplings: Stir flour, baking powder and salt together in large bowl. Stir in cream until incorporated (dough will be very thick).

For the Rest: Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 Tablespoons parsley. Spoon heaping spoonfuls of dough into the stew. Reduce heat to low, cover, and cook until dumplings have doubled in size 15-18 minutes. Garnish with remaining tablespoon parsley. Serve.

Rescuing Baked Ziti

1 pound whole mil or 1 percent cottage cheese
2 large eggs, lightly beaten
3 ounces grated Parmesan (about 1 ½ cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra-virgin olive oil
5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
1 (28 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoons dried oregano
½ cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
¾ teaspoon cornstarch
1 cup heavy cream
8 ounces low-moisture mozzarella cheese, cut into ¼ inch pieces (about 1 ½ cups)

Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large pot over high heat. Stir in 1 tablespoon salt and pasta; cook stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 – 7 minutes. Drain pasta and leave in colander. (Do not wash pot)
Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
Stir cornstarch into heavy cream in small bowl; transfer mixture to now empty pot set over medium heat. Bring to simmer and cook until thickened, 3 –4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer pasta mixture to 13 – 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining ½ cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.