Batter:
2 cups flour
5 Tbsp. white sugar
1 Tbsp. baking powder
1/2 tsp. kosher salt
1/2 cup thawed, frozen lemonade concentrate from a 6oz. can
1/2 cup milk
1/3 cup melted butter
1 large egg

Glaze Topping:
1/4 reserved lemonade concentrate
1/4 cup white sugar

Preheat your oven to 400 degrees. Grease the bottoms only (use something like Pam spray) of 12 muffin cup tin.

In a large bowl combine the flour, sugar, powder and salt. In a separate bowl combine the lemonade, milk, butter and egg and beat with a fork or whisk to blend. Pour the lemonade mixture into the flour mixture and stir with a fork only until the dry ingredients are moistened. If you feel like you have to mix it more, now’s the time to stop!

Fill the muffin tins 3/4 full. Bake until golden brown and the toothpick test is clean - this takes about 20 minutes. Pop them out of pan immediately and place right side up on a rack. Poke 4 holes into each muffin and then spoon the glaze over each.

To Make the Glaze Topping:
Combine both ingredients in a small pan and heat until sugar dissolves.

Delicious! That covers it. Oh, except that this makes 4 heroes, subs, or hogies whatever you wish to call them.

2 Tbs. olive oil
2 lbs. sirloin steak sliced very thin (ask the butcher to prepare for you)
2 large yellow onions, peeled and sliced or diced
2 green bell peppres, seeded and sliced or chopped
2 tbsp. minced garlic
1 small (4 oz.) can sliced mushroom, drained
1 jar Cheez Wiz (it’s in the dairy section)
4 sub sandwich rolls, split and laid out

Place sandwich rolls on plates or counter, spread open so they are ready when the filling is done.

Add the olive oil to a large skillet and heat over medium heat.  Toss in the garlic and let sizzle for 30 secionds then add onions and saute for 5 minutes, add peppers and saute for 5 minutes, add mushroom and saute for 5 minutes then remove everything with a slotted spoon to a bowl to set aside.

Add the meat to the pan and cook to your liking (well done is about 6-7 minutes). Put everything back in to the pan, mix and heat through. Divide between the rolls. Microwave the Cheez Wiz - read the label for instructions and drizzle over the sandwiches.

Enjoy.

1 lb. ground turkey
1 egg, beaten
3 Tbsp. grated pecorino Romano cheese
1/2 cup seasoned bread crumbs
1 or 2 (your choice) tsp. minced garlic
Sprinkling of black pepper

Preheat your oven to 350 degrees and take out a pan that’s about 11 x7 - spray with cooking spray.

In a medium sized bowl, lightly beat the egg then add everything except the meat and mix well. Add the turkey and mix well again then shape into meatballs about the size of walnuts and place in the pan. They will fit nice and tight and that’s okay. Cook for 30-40 minutes, cool.

1 cup white sugar
1 cup applesauce
1/3 cup oil (NOT olive oil)
2 eggs
3 Tbsp. milk
1/2 tsp. pure vanilla extract
1 cup regular white flour
1 cup whole wheat flour - (or us all regular)
1 tsp. baking soda
1/2 tsp. baking powder
1 packet of Mott’s Hot Spiced Cider (I used Caramel for this)

Preheat your oven to 350 degrees and lightly grease a loaf pan. Place the eggs and milk on the counter while your oven preheats; give it at least 20 minutes.

Using 1 bowl for wet ingredients and 1 bowl for dry: add all the ingredients. Whisk both separately then add the dry to the wet. With a wooden spoon mix just until combined - count to 20 slowly. Then with a spatula, give it a couple of mixes to make sure the dry ingredients are mixed up from the bottom of bowl. Scrape into the loaf pan and place in the oven for 50 - 60 minutes, until a toothpick comes out clean. Cool on rack. Sprinkle with confectioners’ sugar if the mood strikes you. Dig in.

4 cups all purpose flour
1 tsp. dried basil (or McCormick’s makes an excellent basil & garlic blend)
1 tsp. dried thyme
1 tsp. dried rosemary
4 tsp. balking powder
1 tsp. salt (kosher salt is best)
1 stick (1/2 cup) cubed, unsalted butter (NOT margarine)
4 oz. cubed, Monterey Jack Cheese
1 1/2 cups cold milk or half-n-half

Topping to brush on:  1 Tbsp. cold water + 1 egg whisked together

Preheat your oven to 475 degrees and get out a sheet pan - set aside.

In a large bowl whisk/stir together the flour, spices, powder & salt. With either a pastry cutter, 2 knives, or your fingers, cut in the butter and cheese until it looks something like uncooked oatmeal. Add the cold milk or half-n-half and mix this gently with a wooden spoon just to get everything moistened.

Flour a work surface and dump out the contents of the bowl and very, very gently knead this only 5-6 times; flatten gently to about 1/2″ thick - it’s not going to be a perfect round or anything like that - dont’ worry. Cut our rounds (you’ll get about about 12) and place on the ungreased baking sheet and brush on the topping.

Place in the oven for 9 minutes; turn oven off and leave biscuits in for 15 more minutes, or  until golden brown.

16 large apples - a mixture is great
1 cup apple cider
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. Kosher salt
1/8 tsp. (or a pinch) Ground black pepper

Peel, core, and cut the apples into chunks. Put them in a large dutch oven or saucepan that you have a lid for. Add the cider, cinnamon, cloves, salt & pepper.

Cover the pot and cook over medium-low heat for about 20 minutes. Remove the cover and stir well. Continue to cook this uncovered, but stirring occasionally, until the apples have become a thickened sauce - this takes about another 30 - 45 minutes. Serve hot or cold, as is, or if you’d prefer it smoother then by all means push through a sieve.

This recipe is so utterly delicious and messy, the whole family will enjoy this one! Please note that an all-day or overnight marinade is essential, so plan ahead.

4-6 lbs. pork ribs - separated, or not - you decide

1/2 cup sweet chili sauce (Chinese or Thai works well)
1/4 cup jellied cranberry sauce
1/4 cup soy sauce
1 lime, sliced into quarters
1 orange or tangerine, sliced into quarters

Place ribs in single layer on 1 or 2 rimmed baking sheets/roaster pans and set aside.  Place all the rest of ingredients into a medium bowl and mix well. Divide and spread over each rack of ribs so they are coated well, using all the sauce mix, cover with foil then put in the fridge for several hours or overnight.

When you’re ready to cook, preheat your oven to 350 degrees and remove the pans from the fridge to set on the counter for 20-30 minutes while the oven preheats; remove and discard the oranges & limes. Turn ribs over, keep covered and cook for 1 full hour, turning them with tongs after 30 minutes, and rotating pans in oven, keep covered.

After 1 hour, raise the temperature to 400 degrees and remove the foil. Cook for another 15 minutes, turn, then cook 15 minutes more.  

Get a roll of paper towels and dig in.

1-1/4 cups sugar
1/2 cup white Crisco shortening (NOT butter-flavored)
1 stick of margarine (NOT butter)
1 egg
1 tsp. pure vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1 tsp. kosher salt
12 oz. semi-sweet chocolate chips - or any flavor.

Preheat oven to 375 degrees and get out at least 2 cookies sheets - don’t grease them. Then set out the margarine and eggs for at least 20 minutes while your oven preheats.

With a a mixer beat together the sugar, Crisco and margarine until fluffy. Add the egg and vanilla and beat well. In a separate bowl, whisk or sift the dry ingredients and add to the creamy mixture. Blend this well. With a wooden spoon, stir in the chips.

With your hands (have the kids help) grab little walnut-sized globs of dough and make little balls. This dough’s going to spread alot, so place only about 6 at a time on each ungreased cookie sheet. Bake until light goldenish colored - about 15 minutes. Let sit on the pan for 1 minute then remove them to a cooling rack.

1 large egg, lightly beaten
1 lb. ground turkey, beef, pork, or a combo
1/2 cup breadcrumbs
1 tsp. garlic powder
1 tsp. Italian seasoning

1 Tbsp. olive oil
1 Tbsp. butter
1 small diced onion
2 carrots, chopped
1 stalk celery, diced OR 1 tsp. celery salt
3  14.5 oz. cans beef broth
1  16 oz. can kidney beans - drained & rinsed
1  14.5 oz. can diced tomatoes
1 small pkg. (or half of a 16 oz. pkg) frozen cheese tortellini

First, make the meatballs:  preheat oven to 350 degrees and lightly grease a large, rimmed baking sheet. Into a medium bowl, lightly beat the egg, then add the meat, breadcrumbs and spices. Mix gently but well and form into small meatballs - I usually get about 20 of them. Place on the baking sheet and bake for about 20 minutes.

Now, start the broth:  Into a soup pot, place the oil and butter and heat over med-high heat, add the onion, carrot and celery and cook for about 10 minutes, until soft. Add the broth, 2 cups water, beans and tomatoes; bring to a boil then turn down to simmer. When meatballs are done, drain them if needed, then add to the broth, sprinkle some ground black pepper in - about 1/4 tsp. then bring back to a good, steady simmer for 30 minutes, gently stirring occasionally.

Add the tortellini, bring back to a boil, then cook as package directs. When the tortellini is done the soup is done. Ladle into bowls and eat!

2 28-oz. cans Italian crushed tomatoes
1/4 cup extra virgin olive oil
2 oz. fatback or salt pork OR 2 Tbsp. bacon fat*
1 small onion, diced
2 minced garlic gloves
Kosher salt & pepper to taste
1/2 tsp. dried oregano
4-6 fresh torn basil leaves - (optional, but very good)

Pour oil into large pan and heat over medium-hight heat. Add the bacon fat or salt pork. If using salt pork, saute for 5 minutes then remove and discard.

Add onion and saute for 3 minutes. Stir in the garlic - sizzle for about 30 seconds. Add tomatoes, salt, pepper, and oregano. Stir. Turn up heat to high, bring to a boil then immediately reduce to simmering and cook for 1 hour. Sauce will thicken up. If you add meatballs, add them at the 30 minute mark, then cook for 30 minutes more. Stir in the basil, if using, and warm for 1 minute.

*Whenever we cook bacon, I strain & pour the fat into a container I keep covered in the fridge for use with this and fried chicken.

Meatballs
I have tried so many different recipes and ways of making meatballs. I added sausage, I played around with different spices and the “keep it simple” way is still the best way to go. These are outstanding. Please try to use the best ground beef you can get. It does make a difference.

1-1/2 lbs. ground beef
2 large eggs - beaten
1 large minced garlic clove
1/2 cup grated Pecorino Romano
1/2 cup plain bread crumbs (do not use seasoned)
2 Tbsp. chopped flat-leaf parsley (preferably fresh)
1 tsp. kosher salt
Ground black pepper
1/4 cup extra virgin (or not) olive oil

In a large bowl, beat the eggs, then add in everything up to the olive oil. Mix it thoroughly together with your hands. Shape the mixture into small (walnut sized) balls. You will need to occasionally wet your hands with water so mixture doesn’t stick. Set them all on a tray or plate while you heat the oil.

Heat the olive oil in a large heavy skillet over medium heat. Add the meatballs and fry them until they are browned on all sides. This is going to take about 15 minutes. Carefully transfer them to a plate or tray with tongs. Carefully transfer them to your sauce (or mine) and cook through, about 30 minutes.