Royal Icing

3 egg whites
4 cups confectioners' sugar
1/2 tsp. cream of tartar
1/2 tsp. almond extract or white vanilla extract

Place all ingredients in bowl and beat on medium high for a full 10 minutes. Icing will become thick and glossy but will not increase in volume. Keep covered with damp cloth while using, removing small portions to bowl as needed. Tint if desired. To thin, add a few drops of water. Royal icing hardens with a nice sheen.

Gingerbread

4 cups of flour
1 cup of sugar
2 TB baking powder
1/2 tsp baking soda
1/2 tsp clove
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1 cup shortening
2/3 cup molasses
2 eggs

Mix together. Grease and flour pan; use either a large sheet cake pan, or divide dough and make thinner gingerbread in two cookie sheets. Press/roll into pan. Bake at 350 for 20 minutes. If using the smaller cookie sheets, reduce baking time to 18 minutes. Let cool for a few minutes. While gingerbread is still warm and soft, cut out shapes for the gingerbread house. Cool on rack. Assemble with royal icing when cool.

Turkey Tetrazzini

From Connie Zierke, a favorite of Justin's using leftover Thanksgiving turkey.

3 cups of wide egg noodles
2 cups (or however much you have) of diced turkey leftovers
1 yellow onion, diced small
1/2-1 cube butter
2 small cans of mushrooms
1 can of turkey/chicken broth, at least
At least 1 can of evaporated milk
Ground sage
Salt
Pepper
Flour for thickening


Boil egg noodles. Put in a 9 x 13 casserole dish sprayed with cooking spray. Stir in turkey.

In a large sauce pan, sautee onions in at least 1/2 cube of butter (add more butter for desired taste/calories). When they are almost finished, add drained mushrooms and sautee. Slowly stir in evaporated milk. Add broth. If you desire more sauce, add more milk and broth, keeping the ratio about 1 to 1. Make a thickening paste with flour and water. Thicken until a gravy-like consistency. Add salt, pepper, and sage to taste. Pour over noodles in casserole dish.

Bake at 350 until sauce bubbles, about 30 minutes.

Praline Cheesecake

Crust
1 1/2 cups of Nilla Wafers, crushed (about 50)
1/4 cup sugar
1/4 cup butter, melted

Praline
1 cup chopped pecans
1 1/2 cups of butter
1 cup of brown sugar
1 tsp. vanilla

Cheesecake filling
3 pkgs (8 oz. each) cream cheese, at room temperature
1 cup sugar
1/2 cup sour cream
3 eggs lightly beaten
1 tsp vanilla

In a small bowl, combine wafer crumbs, sugar, and butter. Press into the bottom of a greased 9-inch spring form pan. Sprinkle pecans evenly over crust.

To make praline: In a saucepan bring butter and brown sugar to a boil over medium heat stirring constantly. Reduce heat and simmer for 10 minutes. Remove from heat. Stir in vanilla. Pour over pecans and crust. Refrigerate while making the filling.

To make filling: In a large bowl, beat cream cheese, sugar, sour cream, and vanilla until smooth. Add eggs. Beat on low speed just until combined. Pour on top of crust.

Place pan on a cookie sheet with an edge/lip (some butter from the praline will melt out while baking). Bake at 325 for 50 minutes. Turn off oven. Leave cheesecake in oven for 30 more minutes. Do NOT open oven at all during baking or the cooling off period. This helps prevent cracking. Remove and let cool on a wire rack for 10 minutes. Loosen edge of crust with a knife. Cool 1 hour. Refrigerate overnight.

Cutting tip: Run knife under hot water to heat the metal. Wipe dry and make one slice. Clean the blade, run under hot water, dry, and make second slice. This make all the slices pretty and smooth.

Sweet Potatoes

Sweet Potatoes:
3 cups mashed sweet potatoes (canned)
1 cup sugar
2 eggs
1 T. vanilla
1/2 cup melted butter
Mix then pour in 1 quart pan. Add topping:
1 cup brown sugar
1/2 cup flour
1 cup chopped nuts (pecans or almonds)
1/3 cup butter (don't melt)
Mix with fork then sprinkle crumbs on top of potatoes
Bake @ 350 for 30 minutes
Double for a 9 x 13 pan.  Enjoy!!

Taco Soup

1 lb. ground beef
1 onion
2 cans of diced tomatoes
2 cans of beans - any you like (kidney, black, chili, etc.)
1 (8 oz) can of tomato sauce
Taco seasoning mix - as much as you like (I use about 3/4 a packet)
Salt and pepper to taste

Shredded cheddar cheese
Tortilla chips
Sour cream

Brown ground beef and chopped onion in a skillet on the stove. Mix all ingredients in a crock pot. Let warm up. Dish into bowls and top with shredded cheese, crumbled tortilla chips, and a dallop of sour cream.

Copycat Olive Garden Minestrone Soup

3 Tbsp. olive oil
1 c. minced white onion
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/4 c minced celery (about 1/2 stalk)
4 tsp. minced garlic (about 4 cloves)
4 cups vegetable broth (do not use chicken broth)
2 15 oz. cans red kidney beans, drained
2 15 ounce cans small white beans or great northern beans, drained
1 14 oz can diced tomatoes
1/2 cup carrot, julienned or shredded
2 Tbsp. minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 t. dried basil
1/4 t. dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 c small shell pasta

1 Heat 3 Tbsp. olive oil over medium heat in large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes
5. Add spinach leaves and pasta and cook for an additional 2o minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.