Simpke instructions on how to make calamondin and other citrus liqueurs. Calamondin Liqueur I know you're thinking, "What is that"? Well, the calamondin is a very small orange that's a cross between a mandarin and a kumquat. It has a slightly bitter taste and, when sugar and vodka are added, makes a wonderful liqueur. Or when just the zest is combined with vodka, it makes a very fragrant extract. Two years ago I took pity on a small neglected calamondin orange plant at one of the big box stores in my area. It was marked down to two or three dollars so I took it home. After soaking it in a bucket of water for a couple of hours, I proceeded to repot it, kept it in the shade for a week or so, then gradually put it in a place where it received some sun for most of the day. Unlike lemons or oranges, the peel of the calamondin is very thin, so there is no white pith to worry with. FYI, the peel is sweeter than the juice. You can use any citrus fruit for this and the amount of sugar used depends on personal taste. I like to use it as an extract too so I tend to use less sugar. KEYWORDS citrus liqueur. calamondin liqueur, citrus extract Calamondin Liqueur You will need a jar/bottle that can be sealed. Ingredients • Calamondin peel* • Sugar • Water • Vodka Instructions 1. Cut the peel into ½-inch strips and stuff into a jar. 2. Put ½ cup sugar and ¼ cup water into a small glass measuring cup; microwave for one minute; remove and stir until the sugar is dissolved. Pour sugar mixture over the peel; add vodka until the peel is covered by one inch. 3. Put the lid on securely and shake until all the sugar is dissolved. Continue shaking every couple of days for at least 2 months. 4. Taste every 2 weeks, you can add more sugar water (2 parts sugar to 1 part water) if necessary, but do it early in the process. *You can use any citrus fruit for this, BUT make sure only the colorful part of the peel is used. Share Pin Share Jump to Recipe RATE Don’t love it Not great Good Great Love it PRINT

Our recipe for Dual Chocolate Chip Cookies. Dual Chocolate Chip Cookies 24 cookies This is definitely a chocolate lover's cookie! Two kinds of chocolate (nuts are an option) make this cookie a delight to eat! BTW, these cookies are on the smaller side. Description of Ingredients • Salted butter -when I use salted butter, there is usually no additional salt needed. If you use unsalted butter in this recipe, add ½ teaspoon salt with the flour mixture. • Brown sugar -either light or dark brown is OK. • Egg white -by just using the egg white in this recipe, the cookie will be fudgey. • Vanilla -always use a good quality vanilla. Here is the link on how I make it. • Unsweetened baking cocoa - make sure that it's fresh! You really can taste the difference. • Semi-sweet chocolate chips -use the best quality that you can. I have even used chopped up candy bars from Godiva. Dual Chocolate Chip Cookies Makes about 24 cookies Ingredients • ¼ cup salted butter, room temperature • ½ cup brown sugar • 1 tsp of a good vanilla • 1 egg white • ½ cup all-purpose flour • 3 Tbsp cocoa, unsweetened • ½ tsp baking soda • ½ cup chocolate chips, unsweetened • 1 tsp espresso powder (optional Heat oven to 375°F. You will need 2 cookie sheets, lined with parchment. Instructions 1. Place butter and brown sugar in a large bowl; beat until mixture is light and fluffy. Thoroughly beat in the egg white and vanilla. 2. Combine flour, cocoa, baking soda and coffee; stir into butter mixture; stir in chocolate chips until just combined with mixture. 3. On prepared cookieBake sheets, drop by heaping teaspoons about 2-inches apart. 4. Bake 8 to 10 minutes just until set; do not onerbake. Cook briefly; remove to wire rack. Options • You can mix and match-white, dark chocolate, peanut butter or butterscotch chips. • Macadamia, pistachio, walnuts or pecans are great nut choices. KEYWORDS chocolate chip cookies, best double chocolate chip cookies,

Creamy Lemon Garlic Pasta PRINTABLE RECIPE ▼ 4 to 6 SERVINGS This recipe possesses a special allure. It's creamy, infused with, and brightened by a touch of lemon. With just a handful of simple ingredients, it's a breeze to make. I love that it pairs beautifully with various pasta types. Tips for success with this dish: • Sauté the garlic on low heat; you do not want it to brown. Browned garlic tends to be bitter in taste. You should see just a few bubbles while it's cooking. • Cook your pasta 2 minutes short of done to al dente. It will continue cooking in the sauce. • Use fresh lemons and taste the juice before using. If it tastes too strong (acidic), add less than the recipe states. You can add a little water to the juice to help to cut the strong taste. • Cook the sauce on low heat to keep it from curdling. If it does curdle, you can use an immersion blender to smooth it out or toss it into a blender. If you need to, extra heated cream can be added. • Fresh pasta cooks in a fraction of the time it takes to cook dried pasta. So if using fresh pasta, cook after the lemon sauce is done. Favorite Things from the Kitchen Phillips Pasta Maker About the ingredients: • Pasta: Use a good quality, semolina if possible. • Olive oil: I like to use cold-pressed virgin oil. • Garlic: Use cloves that are firm to the touch. • Heavy cream: Do not use half & half. • Lemon juice: Lemons vary in acidity. Meyer lemons tend to be a little sweeter. I always taste to make sure. • Lemon zest: I scrub the lemons with salt and rinse to make sure they're clean. Only use the colored part of the lemon peel. This is my favorite microplane that I use for zesting and fine grating. • Parmesan cheese: I like to grate or shave from a fresh block of cheese if I have it. More often than not, I use a good quality shaved or grated cheese from a bag. Ingredients • I package of pasta (13 to 15-ounces) • ¼ cup of a good olive oil • 2 to 3 fresh cloves of garlic, finely chopped • 1 cup heavy cream • ¼ cup fresh lemon juice (can use up to ½ cup if sweeter) • 2 tsp lemon zest (from the colored part of the peel) • ¾ cup grated parmesan cheese (shaved cheese works too) • Pasta water Instructions 1. Prepare all the ingredients for the sauce. It cooks while the pasta is boiling. 2. Using a large pot on the stove, pour in 4 quarts of water; add 2 teaspoons of salt. Bring to a rolling boil and add the pasta. Cook according to the instructions on the package. 3. In a large skillet place the olive oil and the chopped garlic. Cooking on low heat, sauté for 5 minutes without browning. Add the cream and lemon zest, stirring constantly until it begins to thicken. Stir in the lemon juice until well combined. Turn off the heat. 4. Drain the pasta, saving about 1 cup of the pasta water. Add the pasta to the sauce in the skillet. Mix well, adding some of the pasta water if the sauce seems too thick. Add the parmesan cheese and toss OR add the cheese to each individual serving. Garnish with chopped parsley or basil leaves torn into pieces. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Creamy Lemon Garlic Pasta

Loaded Chocolate Chip Cookies are easy-to-make cookies with lots of options. Loaded Chocolate Chip Cookies I have made these cookies for over 40 years! They are so versatile because you can add additional ingredie nts to suit your taste. • This recipe is so versatile and flavorful! • A box of these cookies make a great gift for any occasion. • This recipe is actually good for you. KEYWORDS loaded chocolate chip cookie recipe, chewy chocolate chip cookie recipe, favorite chocolate chip cookie recipe Loaded Chocolate Chip Cookie Recipe Ingredients* • ¾ cup shortening or room temperature butter • 1½ cups of packed brown sugar (I prefer light brown) • 1 egg • ¼ cup water • 1 tsp of a good vanilla extract or Amaretto • 1 cup flour, sifted • ½ cup dry milk • 1 tsp sea salt • ½ tsp baking soda • 1½ cups rolled oats, uncooked • ¾ cup wheat germ • ½ cup chocolate chips (up to ¾ cup if not adding additional ingredients) Preheat oven to 350°F. Line baking sheets with parchment paper. Instructions 1. In a medium bowl, place shortening, sugar, egg, water and vanilla; beat thoroughly until well mixed. In a sifter, place flour, dry milk, salt and soda; sift over the wet mixture. Mix well; blend in oats, wheat germ and chocolate chips. Add any additional ingredients of your choice from below. 2. Drop by small level scoops onto a prepared baking sheet. Bake for 12 to 14 minutes until golden. It may take longer depending on the ingredients. Be careful not to over brown (check bottoms). *Ingredients you can add (choose 1 combo): ¼ to ½ cup chopped pecans, walnuts, macadamias, hazelnuts, etc ¼ cup raisins with ¼ cup chopped nuts ¼ cup c hopped dates with ¼ cup chopped nuts ¼ cup coconut flakes with ¼ cup sliced almonds ¼ cup white chocolate chips with ¼ cup chopped macadamias

White Fruit Cake 12 servings Not my mother's fruitcake, but it tastes really good nonetheless. I like that it doesn't contain too many candied fruits and it's moist. White Fruit Cake Ingredients • 1 cup salted butter, softened • 1 cup sugar • 5 large eggs • 1 Tbsp of a good vanilla • 2 tsp lemon oil • 1¾ cups flour • ½ tsp baking powder • ¾ ib. candied cherries • 1 lb. candied pineapple • 5 cups pecans Preheat oven to 325°F. You will need a greased tube pan. Instructions 1. Beat butter and sugar together until fluffy; add eggs, one at a time; add flavorings. 2. Thoroughly stir in the fruit and nuts; pour into prepared pan; bake for 1½ hours. Check for doneness with a toothpick. Let cool in pan for 10 to 15 minutes. Turn out onto serving plate. To store: wrap securely in plastic wrap. KEYWORDS white fruit cake, best white fruit cake

Prune Cake 12 servings Ignore the name (prunes are plums after all) because this is the best-tasting cake for any meal or just for snacking . Toast some extra pecans to add as a garnish. As cupcakes they are perfect for a brunch. Ingredients • 1½ cups sugar • 1 cup of a good oil • 3 eggs • 2 cups flour • 1 tsp baking soda • 1½ tsp baking powder • 1 tsp cinnamon • 1 tsp allspice • 1 tsp nut meg • 1 cup buttermilk • 1 tsp vanilla • 1 cup prunes, cooked, chopped ¼-inch dice • 1 cup pecans, chopped Preheat oven to 325°F. You will need a greased 9-x-13 pan * . Instructions 1. In medium bowl,mix sugar and oil together; add eggs, one at a time, beating after each addition. 2. Add dry ingredients, alternating with the buttermilk. Fold in the vanilla, nuts and prunes. 3. Pour into prepared pan; bake for 35 to 40 minutes. Glaze Ingredients • 1 cup sugar • 1/2 cup buttermilk • 1 Tbsp clear corn syrup • 1 tsp baking soda • ¼ cup butter • 1 tsp vanilla Instructions 1. In small saucepan, combine all ingredients; boil for 3 minutes. 2. Using skewer, poke holes 2-inches apart in hot cake and pour glaze. * Recipe can make 12 cupcakes (use greased liners). You can also use a loaf pan. KEYWORDS best prune cake, prune cake, delicious prune cake

Easy and delicious thin artisanal crackers. Rustic Herbal Crackers I've gone through several stages in my life, the latest being simplifying everything-- food, surroundings, and even lifestyle. My recipes have gone through changes too. Now they are much easier, certainly a lot healthier, and contain better ingredients. I love the words rustic and artisanal because they mean simple, and usually shaped by hand. I think you'll love my recipe for Rustic Herbal Crackers. They're certainly not like your normal square crackers. These are long, flat and very flavorful with garlic, rosemary and thyme. LLAC Ingredient Tips • 00 Flour -This is the best flour for crackers, pasta and focaccia. It is more finely ground, with a high protein content and low in gluten. Most grocery stores now carry this flour and many others. • Water -Please don't use tap water. It's n ot good for crackers or any other type of bread that you're making. • Olive oil -Use the best that you can afford. Read the labels and do research if you have to. So many companies now add "mystery" oils to their bottles of olive oils. • Sea salt -That's all I use anymore, usually Mediterranean or Himalayan. • Garlic, rosemary and thyme -Fres h is definitely best for this recipe. If you buy it in the packages at the grocery store, use what you need and place the balance on paper towels out of the way in the kitchen. They will dry in a couple of days. Ingredients • 1¾ cups 00 Flour • ½ cup water • ¼ cup olive oil • ½ tsp sea salt • 1 tsp each chopped (minced) each of garlic, rosemary and thyme Preheat oven to 425°F. You will need 1 or 2 large baking sheets lined with parchm ent paper. Also a stand mixer with a dough hook or a large bowl. Instructions 1. In mixing bowl, combine the first 4 ingredients until blended; add herbs and knead until it's smooth, about 5 to 8 minutes. If using hands, mix until dough comes together then knead until the dough is very smooth. 2. Form dough into a ball; let rest 25 minutes. 3. On a lightly piece of parchment, toll into a log about 8 inches long; cut into 8 pieces, then cut again for a total of 16 pieces. 4. Roll each piece into a log about 3-inches long then roll that piece very thin, it will look like a long oval. 5. Carefully move dough pieces to baking sheets; lightly sprinkle with sea salt; bake for 8 to 10 minutes until edges are slightly brown; cool and store in an airtight container.

Salads & Slaws Best Broccoli Salad Southern Fruit Salad LLA's Coleslaw Recipe Mexican Salad Layered Salad Sauerkraut Slaw Nellie's Chicken Salad Turkey Fruit Salad Southern Potato Salad Ultimate Chicken Salad Confetti Slaw with Cheese Cranberry Chicken Salad Orange Cream Salad Buttermilk Cucumber Salad Cobb Salad Cucumber, Yogurt & Dill Salad Garden Pasta Salad Cucumber, Sour Cream & Dill Salad Pickled Slaw

Great for breakfast buffets or luncheons, our Blueberry Corn Muffins are sure to please the crowd. Blueberry Corn Muffins Makes 1 dozen muffins These are a beautiful addition to any meal, especially when they are served with fresh creamy butter. I like to put them on a brunch or breakfast buffet next to our biscuits with homemade sausage. They also pair nicely with our Strawberry Streusel Muffins. I have successfully used raspberries and chopped strawberries in this recipe they both worked beautifully. For a buffet or party, make these in mini muffin pans. About the Ingredients: • Cornmeal -Unless you grind your own, always check the date on the box or bag. You won't need the coarse ground style since it will be sifted. • Flour -The best for this recipe is unbleached all-purpose flour. • Sugar -You can use regular granulated sugar or use half light brown sugar for this recipe.. • Baking powder -As always, check the date on the can. • Salt -I use regular sea salt. You could also use kosher salt. If you use salted butter, leave it out. • Buttermilk -It's best to use real buttermilk for this recipe. • Butter -I use unsalted butter in this recipe, but if you only have salted, leave out the additional salt. • Egg -Always check the freshness ahead of time. • Blueberrie s-I used fresh in this recipe but I have used rehydrated freeze- dried and thawed frozen blueberries that have been well-drained. Jump to Recipe Share Pin Share Blueberry Corn Muffins Makes 1 dozen muffins Ingredients • 1 cup all-purpose flour • 1 cup cornmeal • ¼ cup + 2 Tbsp sugar • 2½ tsp baking powder • ¼ tsp sea salt • 1 cup buttermilk • 6 Tbsp unsalted butter, melted & cooled • 1 egg, beaten • 1¾ cups blueberries Preheat oven to 400°F. You will need one 12-cup muffin pan, prepared with baking spray or our pan release . Instructions 1. In a large bowl, sift together the flour, cornmeal, sugar, baking powder and salt. 2. In a medium bowl, whisk together the buttermilk, butter and egg. Stir into the flour mixture just until combined. Gently fold in the blueberries. 3. Fill each prepared cup about two-thirds full of batter, even out if necessary. Bake until golden and firm when touched, about 20 to 25 minutes. KEYWORDS blueberries, muffins, cornmeal, PRINT RATE Don’t love it Not great Good Great Love it

Delicious baked sweet potato slices covered with a sweet syrup. Southern Candied Sweet Potatoes This is a basic recipe for candied sweet potatoes that's been around for a long time. Using dark brown sugar will give a creates a darker sauce on the potatoes. Ingredients • 2 large, sweet potatoes • ½ cup melted butter • ½ cup sugar • ½ cup brown sugar, packed • ½ tsp cinnamon • ¼ tsp nutmeg You will need a buttered baking dish. Instructions 1. Peel sweet potatoes; cut in half then cut into ¾-inch slices*. Place in a saucepan; cover with water, bring to a boil and cook until barely tender; drain. 2. Arrange in the buttered baking dish. Combine and add the remaining ingredients. 3. Bake at 300°F for about 20 minutes or until bubbly and thick. * You can also cut the sweet potatoes into ¾-inch cubes. Any smaller and they will be mushy. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Candied Sweet Potatoes

Lemon Chicken (with pasta) Serves 4-6 When you're looking for something light and refreshing, but filling, our Lemon Chicken is the answer. Tender chicken breasts in a flavorful lemon sauce served over pasta (or rice) is a great start to your meal. Ingredients • 4 Tbsp all-purpose flour plus 1 Tbsp cornstarch • 1 tsp dried parsley • ¼ tsp pepper • 6 boneless chicken breast halves, with or without skin on • 5 Tbsp butter • 4 Tbsp lemon juice • 2 tsp chicken bouillon (I like Better Than Bouillon) • 3 cups cooked pasta • 1 cup frozen peas (optional) You will need a large zip bag and a large skillet. Instructions 1. Combine flour, parsley and pepper in the large zip top bag. Add 2 of the chicken breasts to the flour mixture; shake well; repeat with remaining pieces. 2. Melt butter in the large skillet; brown chicken on both sides until nice and golden brown. Add the lemon juice and bouillon. 3. Reduce heat; cover and simmer for 20 minutes until the chicken is tender. Internal temperature should be 165°F. Remove chicken. 4. For the sauce, add ¾ cup of water to the drippings in the skillet; add the frozen peas: bring to simmer for 3 minutes. Options • Add cooked asparagus that has been cut into bite-sized pieces instead of peas. Broccoli florets cut into small pieces would work too. • You could also do rice instead of pasta.

The best easy waffles. The Best Easy Waffles 3 to 4, 8-inch waffles Waffles aren't just for breakfast anymore. We like to have them for dinner with bacon or sausage, with lots of butter and maple syrup. Our recipe is so easy with just a few ingredients. Try our baking mix recipe, it's a simple recipe and stores easily in the fridge. Ingredients • 2 cups baking mix (our recipe here ) • 1½ cups milk • 2 Tbsp vegetable oil • 1 egg You will need a preheated waffle iron that has been brushed with oil. I don't recommend using a cooking spray. Instructions 1. In a medium bowl, beat all ingredients until smooth. 2. Pour batter from a cup or pitcher into the center of a hot waffle iron; bake until steaming stops. 3. Remove the waffle; brush with oil again and proceed with the next one. Info Scatter of any of these on top of each waffle before closing lid to cook. FYI, too much will cause the waffle to fall apart. • 1 Tbsp cooked crumbled bacon • 1 to 2 Tbsp fresh blueberries • 1 to 2 Tbsp chopped walnuts or pecans • 1 to 2 Tbsp chopped fresh strawberries, drained on paper towels • 1 to 2 Tbsp chocolate chips (I love the mini chips) KEYWORDS easy waffles, simple waffles, best waffles ever