Fresh Strawberry Lemonade Recipe

Ingredients:

1 1/2 cup freshly squeezed lemon juice
6 cups water
10 ounces frozen strawberries, pureed (fresh would do perfectly well)
sugar to taste

Directions: Combine lemon juice, water, and 3/4 of the strawberry puree. Add sugar until you have reached the desired tartness/sweetness. Add strawberry puree until the strawberry/lemon taste balance is about equal.

Chinese Chicken Salad III

Ingredients:

• 3 tablespoons hoisin sauce
• 2 tablespoons peanut butter
• 2 teaspoons brown sugar
• 3/4 teaspoon hot chile paste
• 1 teaspoon grated fresh ginger
• 3 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 pound skinless, boneless chicken breast halves
• 16 (3.5 inch square) wonton wrappers, shredded
• 4 cups romaine lettuce - torn, washed and dried
• 2 cups shredded carrots
• 1 bunch green onions, chopped
• 1/4 cup chopped fresh cilantro

Directions

1. To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
2. Grill or broil chicken until cooked, cool and slice.
3. Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool.
4. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

From: Allrecipes

Cream Cheese Frosting

Servings - covers on 9 x 13 cake

Ingredients

• 8 oz pkg cream cheese, softened
• 1/4 c butter, softened
• 2 c sifted confectioners' sugar
• 1 1/2 t vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

From: http://allrecipes.com

1-2-3 Icing Recipe

Ingredients:

2 cups confectioners sugar (10x sugar)
1/8 cup butter
1/2 teaspoon vanilla extract
2 tablespoons milk (more if needed)

With electric mixer on low, blend all ingredients together for about 2 minutes, adding more milk (if necessary) until the icing is creamy (and soft enough to squeeze easily through a pastry bag.)

From: http://www.cdkitchen.com

Black Bottom Cupcakes

Servings 20 - 24

Original Recipe Yield 2 dozen cupcakes

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/3 cup white sugar
• 1/8 teaspoon salt
• 1 cup miniature semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon cider vinegar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
4. Bake in preheated oven for 25 to 30 minutes.

From: http://allrecipes.com; By: Laura Duncan Allen

Golden Crescent Rolls

Original Recipe Yield 20 -30 rolls

Ingredients

• 2 (.25 ounce) packages active dry yeast
• 3/4 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/2 cup shortening
• 4 cups all-purpose flour
• 1/4 cup butter, softened

Directions

1. Dissolve yeast in warm water.
2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
3. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.

From www.Allrecipes.com

By: Mike A.

"This is a great recipe for sweet, fluffy crescent rolls (kind of like a croissant but more dense)."