Tiramisu

17 oz mascarpone cheese (I use 3 small containers)
3 egg yolks
1/2 c sugar
1/2 c heavy cream
2 c brewed espresso or really strong coffee
1/3 c marsala wine (Italian brands are less sweet)
2 pkg lady fingers (the hard ones, not the ones like twinkees)
cocoa powder for dusting on top of the dessert
Combine 1st 4 ingredients with electric mixer. Beat until fluffy and smooth.
Brew espresso. Combine it with the marsala wine. Dip lady fingers in espresso mix and arrange in pan (I put the lady fingers in the pan 1st. Then, using a soup spoon, I spoon the espresso mix onto each of the lady fingers. That's about 1-2 spoonfuls each lady finger. You don't want them to be too wet or you have a hard time spreading the custard on top of them). Spread 1/2 the mascarpone mix onto the lady fingers. Add another layer of lady fingers, spooning espresso mix onto each lady finger. Carefully spoon the rest of the mascarpone on top and spread it over all the lady fingers. Dust the top with cocoa powder using a sieve or flour sifter. Refrigerate the whole thing at least 2 hrs. It should be fairly set when you serve it.
diana

Dump Cake

1 box yellow cake mix
1 can cherry pie filling
1 can crushed pineapple
2 sticks butter, melted
nuts, coarsely chopped any kind you like
1 carton ice cream, vanilla is best
oven @ 350F
Don't grease the pan! Dump cherries and pineapple (including juice) into pan. Sprinkle nuts and yellow cake mix over the fruits. Pour melted butter on top of all in pan.
Bake 50-60 min, until toothpick inserted comes out clean.
Serve warm with ice cream. Yum
by diana

Spaghetti Sauce

1 (28oz) can pureed tomatoes
1 (15oz) can tomato sauce
1 (6oz) can tomato paste
3-4 cloves garlic, minced
1 T white sugar
3 T red wine vinegar
2 tsp oregano
1 tsp crushed red pepper flakes
1 T Basil
2 T Italian Seasoning
Onion - to taste

** Combine all and simmer for at least 30 minutes ( I do longer for best flavor) Add whatever kind of meat that you would like **

This is a real simple basic sauce, but it's really easy and good!!!!

Submitted by: Miriam

Carrot Cake

Carrot Cake

¾ cup vegetable oil
2 eggs, beaten
1 1/8 teaspoons vanilla extract
1 ½ cups sugar
1 ½ cups flour
½ teaspoon salt
1 ¼ teaspoons cinnamon
1 ¼ teaspoons baking soda
¾ cup shredded coconut
1 ½ cups shredded carrots
½ cup crushed pineapple

Cream Cheese Frosting

Preheat oven to 350 degrees. Grease a 10-in cake pan. Place a round piece of parchment paper in the bottom of the cake pan.
Mix the oil, eggs, and vanilla on low speed in an upright mixer until well blended. Slowly add the sugar, flour, salt, cinnamon, and baking soda while the mixer is running. Lastly, add the coconut, carrots, and pineapple until just incorporated. Spread mixture in prepared pan. Bake for one hour or until a toothpick stuck in the center comes out clean. Cool the cake. Remove from pan and cut into two layers.

Frost with Cream Cheese Frosting

8 oz cream cheese, room temp
¼ pound butter (1 stick), room temp
1 cup powdered sugar

Blend butter and cream cheese on low speed to eliminate lumps. Add sugar and blend until smooth.

Submitted by Naomi Skye
Sorry the picture of the cake is not that impressive - we ate it before I could get another!

Caramel Apple Blondies

Note: this makes 2 - 9x13 pans but you can easily half the recipe.

6 eggs
3 ½ cups sugar
2 cups vegetable oil
2 tsp. vanilla
4 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
4 cups diced apples


Mix eggs & sugar until fluffy. Add oil & vanilla. Sift dry ingredients. Add to mixture.
Fold in apples. Spread into 2 – greased/floured 9x13 pans.

Bake for 45-50 minutes at 350 degrees.

Make a caramel sauce and drizzle over the brownies.

Caramel Sauce

½ stick butter (1/4 cup)
½ to ¾ cup brown sugar
2 tbsp. milk (a total guess)

Bring to a boil and add 1 tsp. vanilla or a lid or a drip! I don’t measure it. Stir until cooler and then drizzle over the brownies.

Submitted by Joanna Falk, I got this recipe from Krista but I added the caramel topping.

Apricott Turkey Breast Cutlets

(this was on the package of turkey cutlets I bought in the store- it's really easy and tastes pretty good!)
Serves 4
1 lb turkey breast cutlets
2T EVOO
1/4 C apricot preserves
1 red bell pepper diced to 1/4 in pieces
1/2 c toasted almond slivers
1/2 c mushrooms, sliced
1/2 c snow peas, blanched
2 c white rice already cooked
fresh fruit of the season
1- In large nonstick skillet over med high heat, saute cutlets 3-5 min per side in EVOO. Add apricot reserves last 3 min. of cooking. Remove from pan and set aside
2- Combine all other ingredients in same skillet and stir fry until hot to make a pilaf.
3- Arrange cutlets on plates and add pilaf.
4- Serve and garnish with fresh fruit slices.