Deviled Eggs

12 hard-cooked eggs
4 oz. cream cheese, softened
3 Tbsp. mayo
2 tsp. dijon mustard
2 tsp. white vinegar
1 tsp. sugar
1/8 tsp. paprika

Cut eggs in half lengthwise. Remove yolks, mix with cream cheese, mayo, mustard, vinegar and sugar.

Spoon mixture into ziplock bag. Cut corner off, and pipe filling into egg white halves. Sprinkle with paprika and optional toppings:

Toppings: crumbled bacon & green onions, sundried tomatoes in oil & fresh basil

Baked Oatmeal:

1 cup oil (can substitute butter or applesauce)
1 ½ cups sugar (can reduce)
4 eggs
6 cups oats
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 cups milk

Combine all ingredients in order listed. Pour into greased 9x13-inch pan. Bake at 375° for 30-40 minutes until lightly browned. Serve topped with butter, brown sugar, and milk.

Angel Lush Cake

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries
MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.

CUT cake horizontally into three layers. Use toothpicks stuck in all the way around as cutting guides. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.

REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

9x9 Brownies

1 cube butter
1/2 cup cocoa

Melt over low heat in saucepan. Remove from heat. Add:

1 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
Chopped pecans, optional. But WHY wouldn't you???


Spread into lightly greased 9x9 pan. Sprinkle a handful of chocolate chips over top. Bake at 350 degrees for 30 minutes.

Chocolate Lovers' Favorite Cake

INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


Even though I don't like cake I LOVE this.

Zesty Crockpot Chicken

4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 pkg Good Seasons zesty italian salad dressing mix
1 c. water
1 tsp. parsley
1 pkg cream cheese

Place chicken in crock pot. Blend soup, dresssing mix, water and parsley, add to crock pot. Cook on low for 6to8 hours. 1 hour before serving, add the package of cream cheese. Serve over rice or noodles.

Shrimp and Avocado Fettucini

½ pound dried fettuccine (boiled until al dente)

In large sauce pan stir until mixed, and shrimp is warmed:

3 Tbls olive oil
1 lb. Shrimp peeled and de-veined (I use frozen cocktail shrimp)
3 Tbls chopped fresh parsley
3 cloves garlic, minced
½ red or green jalapeno chili pepper, seeded and minced (wear rubber gloves)
¼ cup dry white wine
1 1/2 cups heavy cream
2 avocados, halved pitted and diced
1 cup grated parmesan cheese (fresh)
4 Tbls. fresh cilantro chopped
1to 2 tsp. fresh lime juice
salt and pepper to taste


Mix sauce with pasta and serve warm with garlic bread.

Turkey Mercedes

3 heads garlic, peeled
1 Tablespoon black pepper
1 Tablespoon Ground Cumin
1 Tablespoon Dried Oregano
2 Tablespoons Salt (or to taste)
2 cups fresh lemon juice
1 cup dry white wine
1/2 (12 fl. Ounce) can frozen orange juice concentrate, thawed
1 16 pound turkey

Directions:
1. Crush peeled garlic cloves, and place into large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.

2. Using a sharp paring knife, pierce turkey breast, thighs, and legs, creating holes for the marinade to penetrate. Pour marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.

3. Preheat oven to 325 degrees.

4. Roast turkey in preheated oven until the internal temp. of the thickest part of the thigh measures 180 degrees, about 5 hours. Baste turkey every 30 to 45 minutes. Once breast has browned, cover loosely with aluminum foil to prevent burning.

Mini Cream Cheese Cakes

24 oz. cream cheese, softened
5 eggs
1 cup sugar
1 1/2 tsp. vanilla
Topping:
1 pint sour cream
1/4 cup sugar
1 tsp. vanilla

Cream the cheese and eggs. Beat in sugar and vanilla. Use small paper liners in small cupcake pans. Fill mixture to 1/8 inch from top. Bake in preheated, 300-degree oven for 20 minutes. Remove from oven; cool for 5 minutes. Cake will drop.
Mix 1 pint sour cream with 1/4 cup sugar and 1 tsp. vanilla. Put a dollop on top of each cake. Bake 5 minutes more. Remove and cool. Refrigerate. Yields approximately 80 cakes.

Fruity Cream Cheese Pie

1 small box cook & serve vanilla pudding
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
3 Tbls. soft butter


Mix dry ingredients together with butter, add 1 egg and 1/2 cup milk. Combine and beat for 2 minutes. Pour into greased 9-inch pie pan. Place 3 cups of sliced peaches (or whole blueberries) on top of the above in the pie pan. Set aside.

Mix together:
8 oz. cream cheese
1/2 cup sugar
1/4 cup of mashed peaches (or mashed blueberries)

On top of fruit in pie pan - start to spread cream cheese mixture from the middle of the pan and spread toward the outer edge, stopping 1 inch from edge (makes a crust). Set aside.

Mix together:
1 Tbls. sugar and 1/2 tsp. cinnamon

Sprinkle the cinnamon mixture on top of cream cheese spread. Bake pie at 350 degrees for 35-40 minutes. Serve cold from refrigerator.

Nancy’s Easy Fruit Cobbler

3 cans pie filling - (cherry, peach or any berry - or a fresh fruit pie filling recipe)
1 Tbls. lemon juice
1/2 cup or 1 stick butter
1 yellow cake mix
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. In a sauce pan, melt butter, dump in yellow cake mix, add pecans, if desired. Mix until crumbly. Set aside. In a 9x13 baking pan, combine filling and lemon juice, put crumbled mixture on top of fruit and bake for 30 minutes until lightly brown.

Fruit Dip

6 oz. cream cheese
1/4 cup orange juice
7 oz. marshmallow cream

Blend together and serve as a dip for apples, strawberries, bananas, pineapple, oranges, etc...

Poppy Seed Bread

Serves: 24 - Sweet, heavy bread that can be made entirely from food storage items. Great for breakfast.

3 cups all-purpose flour
2 cups sugar
1 1/2 tsps. salt
1 1/2 tsps. baking powder
1 1/2 Tbls. poppy seed
1/4 cup egg white powder
3/4 cup warm water
1 1/2 cups milk (may make it up from powdered)
1 6-oz. jar pears (baby food)
1/2 cup vegetable oil
1 1/2 tsps. almond extract
1 1/2 tsps. butter flavoring
1 1/2 tsps. vanilla

Preheat oven to 350 degrees. Mix flour, sugar, salt, baking powder and poppy seeds in large bowl. In separate bowl, mix egg white powder with 3/4 cup warm water until dissolved and frothy. Add milk, baby pears, oil and extracts and mix well. Add wet ingredients to dry ingredients and whisk until just mixed. Pour into two loaf pans, a bundt cake pan or muffin tins that have been sprayed with non-stick spray. Bake loaves approx. 50 minutes, bundt cake approx. 40, muffins approx. 20 minutes.
One slice of bread equals 28% fat, 5.25 fat grams and 172 calories.

Quicky Tricky ( No-Bake ) Cookies

2 cups sugar
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup milk
1 tsp. vanilla
3 cups quick oats
1 cup creamy peanut butter

Serves: 45
When done right, these are rich and creamy like fudge.

Boil sugar, butter, cocoa and milk for 1 minute in saucepan. Add vanilla, oats and peanut butter and mix well. Drop by teaspoonfuls on waxed paper or lightly buttered cookie sheet. Chill until hardened, approximately 30 minutes. One cookie equals 38% fat, 4 fat grams and 97 calories.

Peanut Butter Balls

Serves: 30 - Easy candy the kids can make.

1 1/4 cups powdered sugar
1 cup peanut butter - (creamy OR crunchy)
1 cup dry milk powder
1 cup honey

Combine all ingredients in a medium-sized bowl. Roll dough into 1-inch balls and set on waxed paper. Chill until hard. For a variation, mix only powdered sugar with peanut butter until it’s the consistency of dough. Roll into balls, set on waxed paper and chill.

Handmade Ice Cream - Camping Style

1/2 cup chocolate milk
6 Tablespoons table salt
1 Tablespoon sugar
1/4 teaspoon vanilla
Ice
Pint and Gallon size ziplock baggies

Place Ice and Salt in large baggie. Place milk, sugar and vanilla in small baggie and zip. Place small baggie inside large baggie, zip and shake for 5 minutes. Remove small baggie and wash carefully to remove salt before opening. (can also make mint and chocolate chip flavors.)

Mexicali Pizza

1 (10 oz.) prebaked thin-crust Italian pizza crust
1 (15 oz.) can black beans
6 oz. (1 1/2 cups) shredded Mexican cheese
1/2 cup salsa
1/3 cup chopped cilantro or sliced green onions

Heat oven to 450 degrees. Place pizza crust on ungreased sheet. In medium bowl, combine all remaining ingredients; mix well. Spoon over crust. Bake at 450 degrees for 8-10 minutes or until crust is golden brown and cheese is melted. To serve, cut into wedges.

South of the Border Wraps

1 cup cooked rice
1 15 oz. Can Kidney beans, rinsed and drained
1 15 1/2 oz. Can whole kernel corn, drained
1/2 cup chopped orange bell pepper
1 8 oz. Jar thick and chunky salsa (1 cup)
2 Tablespoons chopped fresh cilantro
8 flour tortillas
1 cup shredded taco-seasoned cheese (4 oz.)

Mix rice, beans, corn, bell pepper, salsa and cilantro. Spread 1/2 cup of the rice mixture over each tortilla to within 1 inch of the edge. Sprinkle each with 2 tablespoons cheese.
Fold opposite edges of each tortilla toward center over filling.
Roll up open end of tortilla toward opposite edge.

Place 4 wraps, seam side down, in square microwaveable dish,
9X9X2 inches. Microwave uncovered on high for 2 to 2 1/2
minutes, rotating dish 1/2 turn after 1 minute, until heated
through. Repeat with remaining wraps. Makes 4 servings.

Peanut Butter & Chocolate Cookie Cups

3/4 cup (1 1/2 sticks) butter or margarine, softened
1/3 cup sugar
1 1/2 cups flour
1 11-oz. pkg. Nestle Peanut Butter & Milk Chocolate Morsels, divided
2 large eggs
1 can (14 oz.) Sweetened Condensed Milk
1 tsp. vanilla

• PREHEAT oven to 350. Heavily grease 36 mini-muffin cups.
• BEAT butter & sugar in small bowl until creamy. Add flour and beat until moist & crumbly. Roll rounded teaspoon dough into a ball;
press onto bottom & half way up side of muffin cup. Repeat with remaining dough. Press 5 morsels into each cup.
• BEAT eggs in medium bowl with a wire whisk. Stir in sweetened condensed milk & vanilla. Spoon into muffin cups, filling almost to the top of each cup.
• BAKE 15 - 18 minutes or until centers are puffed and edges are slightly brown. Remove from oven to wire rack(s). Gently run knife around edges of cakes. Let centers flatten. While still warm, top cakes with half of remaining morsels (they will soften & retain their shape). Repeat with remaining morsels. Cool completely in pan. Release cakes from cups with tip of knife.

Honey Butter

Ingredients:

½ cup butter, softened
½ teaspoon vanilla
½ cup honey

method:
whip softened butter until light and fluffy. add vanilla and honey gradually. beat for 20 minutes. makes 1 cup.

Lion House Rolls

ingredients:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

method:
in large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. add yeast, then sugar, salt, butter, egg, and 2 cups flour. mix on low speed until ingredients are wet, then for 2 minutes at medium speed. add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. dough should be soft, not overly sticky, and not stiff. (it is not necessary to use the entire amount of flour). scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. turn dough over in bowl so it is covered with oil. (this helps prevent dough from drying out). cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

scrape dough out onto floured board. turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. with rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. brush with melted butter. with pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

starting with short end, roll up one piece of dough, with butter on the inside. place roll on parchment-lined pan with other short end down on the paper. repeat with remaining pieces of dough. be sure all rolls face the same direction on baking pan. cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. brush tops of rolls with melted butter. serve with honey butter. makes 1 to 1 ½ dozen rolls.

CAROLYN'S CHOCOLATE CHIP COOKIES

From Martha Stewart
MAKES 30
- 2 cups plus 2 Tbsp. all-purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- 1 cup (2 sticks) butter
- 1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
- ½ cup granulated white sugar
- 1 large whole egg
- 1 large egg yolk
- ½ Tbsp. pure vanilla extract
- 1 ½ cups semisweet chocolate chips
- 1 cup toasted walnuts, broken into large pieces (optional)

1. In a large bowl, whisk together flour, baking soda, and salt; set aside.

2. Melt butter in microwave on 50% power in a large, microwave safe mixing bowl. Whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain. (The original recipe directions say to melt the butter on the stove, so do you can also do it that way if you would rather.)

3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.

4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3" apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.

Green Bean and Artichoke Casserole

2 (16-ounce) packages frozen French-cut green beans, thawed
1 (14-ounce) can artichoke hearts, quartered and drained
2 cups Italian bread crumbs
½ cup olive oil
1 tablespoon minced garlic
1/3 cup grated Parmesan cheese

(I halved the recipe but used the entire 14-ounce can of artichokes)
Preheat the oven to 350 degrees F. In a large mixing bowl, combine the green beans, artichoke hearts, bread crumbs, olive oil, garlic and cheese. Place in a 3-quart oblong casserole coated with non-stick cooking spray, and bake for 30 minutes, or until lightly browned. Serve.

Shrimp,Tortellini & Spinach

Prep Time:
5 min
Total Time:
25 min
Makes:
4 servings, 1-1/2 cups each

1 pkg. (9 oz.) refrigerated cheese tortellini
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
2 cloves garlic, minced
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
3/4 lb. cooked cleaned medium shrimp
1 bag (6 oz.) baby spinach leaves
1/4 cup chopped fresh basil
2 Tbsp. KRAFT 100% Grated Parmesan Cheese

COOK tortellini in large (4-qt.) saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.

STIR in tortellini and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.

SERVE topped with the cheese.

Roast Pork Tenderloin Supper

Prep Time:
15 min
Total Time:
45 min
Makes:
6 servings

2 pork tenderloins (1-1/2 lb.)
1/4 cup GREY POUPON Dijon Mustard
2 tsp. dried thyme leaves
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 lb. fresh green beans (about 3 cups), steamed

PREHEAT oven to 400ºF. Heat large nonstick skillet on medium heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet. Place meat in 13x9-inch baking dish. Combine mustard and thyme; spread evenly onto meat.

BAKE 20 to 25 min. or until cooked through (160ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.

ADD broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add Neufchatel cheese; cook 2 min. or until Neufchatel cheese is completely melted and mixture is well blended, stirring constantly.

CUT meat into thin slices. Serve topped with the Neufchatel cheese sauce along with the stuffing and beans.

Black Beans

1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cilantro-Lime Rice

1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Cafe Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of dressing, but it will keep in the refrigerator for up to two weeks.

Coeur a la Creme with Raspberry and Grand Marnier Sauce

12 ounces cream cheese, at room temperature
1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries

Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.

Raspberry and Grand Marnier Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Yield: 2 cups

Monte Cristo Sandwich

serves 4

* 8 Slices of Texas Toast Bread (the thick, square slices)
* 4 Slices of Virgina Baked Ham
* 4 Slices of Turkey
* 4 Slices of Swiss Cheese
* Mustard
* 2 Eggs
* 1 1/2 Cups Milk
* 1 tsp Nutmeg/Cinnamon or a Apple Pie Spice Mix
* Raspberry Preserves
* Powdered Sugar

Directions:

* Spread mustard on 4 slices of the bread
* Layer slices of the following: cheese, turkey, ham
* Place bread on top to make sandwich
* Combine eggs, milk & spices in a bowl & mix.
* Dip the entire sandwich in the mixture (you'll need to turn over the sandwich to make sure both sides are covered)
* Grill in a grill pan lightly sprayed with pam to prevent sticking
* Give the sandwich a sprinkle of powdered sugar & a dollup of raspberry jam

Popovers

2 C Flour
1 tsp Salt
4 large eggs, room temperature
2 C milk, room temperature

Directions:
Mix dry ingredients. In a separate bowl, mix wet ingredients. Combine, being sure not to over mix. Heat oven to 450. Once the oven is heated, place popover pan (empty) into the oven to heat for 5-10 minutes. Remove, and grease popover cups with butter or oil. Fill 1/2- 2/3 full with batter. Bake for 30 minutes. Yields roughly a dozen popovers.

Some tips to remember: make sure that milk and eggs are room temperature. Don't open the oven while the popovers are cooking or they'll come out flat. If you use skim or fat free milk, decrease the oven temp by 25 degrees and take a few minutes off the cooking time.

A few years ago I remember making some that I think had cheese or something in them. Chris was saying today how good it would be to put some cheese and ham in the middle, which we may have to try. You can also just sprinkle cheese on top of the batter prior to placing in the oven. Popover pans can be purchased here or here. I'm just now realizing that I think I have the mini-pan (which still makes a good sized popover). I feel like I've been living a lie. The ones they serve at the cafe are gynormous so I'm quite sure they use a larger pan. I've also heard of people making these in muffin tins, which I've never tried so you are on your own on that one.

The ingredients for popovers are pretty basic, which means they aren't super flavorful, which is why you'll want to make some yummy raspberry butter to go with (don't worry there will be no churning involved.) Popovers in NYC serves theirs with strawberry butter which is delicious, but I'm more of a raspberry gal, so I made raspberry instead. Super simple, super easy:

Raspberry Butter
1 stick (1/4 lb) unsalted butter, room temperature
1/4 C raspberry preserves
2 Tbsp powdered sugar

Place in mixer and beat until well combined. Return to refrigerator to help set. Try to resist eating by the spoonful.

Amish Country Bread

4 Tbsps Sugar
2 Tbsps Butter (melted)
3 tsps Salt
1 1/2 C hot water
2 Tbsps of rapid rise yeast*
5 Cups of flour (+ or -)*

Directions
Put all ingredients but the flour into the mixer (KitchenAid) and let sit for a few minutes so "the yeast can do it's thing". Add the flour in small batches & mix with a dough hook for 8-10 minutes. Remove & place in a bowl that has been greased & let dough rise until double in size (about 30 min). Punch down & divide in half into 2 rounds and place on a greased cookie sheet. Cut decorative slits on top. Let dough rise again. Rub an egg white wash (1 egg white + 1 tbsp water) over the top and sprinkle with kosher salt. I added the dried rosemary & parmesan here. Bake at 400 degrees for 17-20 minutes (for me it took about 25 minutes).

*I used regular (non-rapid rise) yeast and so it took longer for the dough to rise- a few hours.
**You can also use wheat flour or do half & half.