1 cup butter
1 1/2 cups confectioners’ sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt

For decorating:
Colored sprinkles
Colored sugar
Chocolate sprinkles
Baking cherries
Or your favorite topping

Preheat oven to 400 degrees F before baking.

Cream the butter in a large mixing bowl, gradually add the sugar and beat until light and fluffy. Beat in the egg and vanilla.

Combine the flour, baking soda, cream of tartar and salt. Add the flour mixture to the creamed mixture.

Bake all cookies on an ungreased cookie sheet.

To form the cookies you can do one of the following:

Roll out the chilled dough and cut with cookie cutters. Sprinkle with your desired topping, if desired. Bake for 6 to 8 minutes.

Form dough into logs 2 inches in diameter and slice 1/8 inch thick when chilled. Sprinkle with your desired topping, if desired. Bake for 8 minutes.

Put unchilled dough into a cookie press and press into desired shapes chill shaped cookies before baking. Bake chilled cookies for 8 to 10 minutes.

Here is the perfect cake to make for this July 4th weekend!  It takes a bit of time to put this together but it tastes (and looks) amazing!

16oz box white cake mix (plus required ingredients)
2 tablespoons unsweetened cocoa powder
1 (.3 oz) bottle blue food coloring
5 drops red food coloring
non-stick cooking spray
3 pints raspberry sorbet
2 1/2 pints vanilla ice cream
2 pints heavy cream
1/4 cup confectioners sugar

Preheat the oven to 325 degrees F.  Coat a 9-inch springform pan with non-stick cooking spray.

Prepare the cake mix as directed on the package.  Add the cocoa powder and food coloring to the batter.

Transfer to the prepared pan and bake until done, about 45 minutes.

Let the cake cool completly, then remove from the pan.  Use a serrated knife to level the domed top of the cake.  Cut a 5-inch circle from the center of the cake.  Freeze the large cake ring.

Cut a 6-by-30-inch strip of parchment paper.  Spray a clean springform pan with non-stick spray and then line the side of the pan with parchment paper.  Use a little tape on the outside of the paper ring to keep it from curling back up.  The paper will extend above the rim of the pan so you can build a tall cake.

Let 1 pint of sorbet soften at room temperature.  Use a rubber spatula to spread the sorbet in an even layer at the bottom of the prepared pan.  Freeze until firm, at least 30 minutes.

Let 1 pint of vanilla ice cream soften.  Use a rubber spatula to spread an even layer of vanilla ice cream on top of the sorbet.  Freeze until firm, then repeat to make 1 more layer each of sorbet and ice cream.  You will have 4 layers total.  Freeze until firm.

Place the blue cake ring on top of the ice cream, pressing gently.  Return to the freezer.

Use the top of the ice cream container as a guide.  Place some sorbet between some plastic wrap and flatten to make a 5-inch round disc.  Transfer the flattened sorbet into the hole in the cake, smoothing as needed.  Freeze until firm.

Repeat the last step using the vanilla ice cream.  Place the layer on top of the sorbet layer.  Repeat steps to create one more sorbet layer on top.  Freeze until firm.

Make the whipped cream:  Beat the heavy cream and confectioners’ sugar with an electric mixer until stiff peaks form.

Remove the springform ring and parchment paper from the cake.  Cover the cake with the whipped cream.  Freeze until ready to serve.

Makes 1 cake

Adapted from Food Network Magazine

1/2 cup butter or margarine, softened
1/3 cup granulated sugar
1 Egg yolk
1/4 tsp almond extract
1/8 tsp salt
1 cup flour
1/2 cup natural raisins
1/3 cup toasted slivered almonds

Cream butter and sugar. Beat in yolk, almond extract and salt.
Mix in flour just to blend thoroughly.
Mix in raisins almonds to distribute evenly.
On lightly floured surface, roll into a 12″ long.
Wrap securely and refrigerate at least 1 hour and up to 1 week.
With sharp knife, cut 1/3″ thick slices, and place 1″ apart on baking sheets.
Bake in pre-heated 350 degree F oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely.
Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces.
Allow to set before storing in layers between sheets of waxed paper in airtight container.

Today, I have a great Autumn Salad recipe that I found in a new Thanksgiving cookbook that I picked up called “Thanksgiving Cooking Made Easy” I love how this cookbook has all the classic Thanksgiving recipes along with some new creative holiday dishes as well.

The cookbook also came with 5 additional cookbooks that feature Thanksgiving Leftover Recipes, Appetizers, Desserts, Cranberry Recipes and more. I recommend grabbing this cookbook before this amazing deal is gone.

You can check out the cookbook here.

Autumn Tossed Salad

1/2 cup lemon juice
1/2 cup sugar
2 tsp finely chopped onion
1 tsp Dijon mustard
1/2 tsp salt
2/3 cup vegetable oil
1 Tbs poppy seeds
1 bunch romaine, torn
1 cup (4 ounces) shredded Swiss cheese
1 cup unsalted cashews
1 medium apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries

Dressing:
In a blender, combine the lemon juice, sugar, onion, mustard, and salt.
While processing, gradually add oil in a steady stream.
Stir in poppy seeds.
Transfer to a small pitcher or bowl.
Cover and refrigerate for 1 hour or until chilled.

Salad:
In a large salad bowl, combine the romaine, cheese, cashews, apple, pear, and cranberries.
Drizzle with dressing and toss to coat.

Servings: 12

Get this recipe and MANY more great holiday recipes at www.cookbookholiday.com.

1/2 gallon Apple Cider
750mL Bacardi Gold Rum
2 liters Ginger Ale
ice

In a large punch bowl, combine the cider, rum and ginger ale. Stir together and then add ice.
Serve and drive responsibly.

Please take a moment to comment on this post and share some your favorite barbecue recipes!

I hope everyone has a fun, safe and happy July 4th!

Check out this great BBQ sauce recipe using Bacardi Rum!
http://www.foodbuzz.com/recipes/1214940-bacardi-bbq-sauce

Roasted Garlic, Poblano, and Red Pepper Guacamole (an exciting twist on the standard guacamole)
http://huggingthecoast.com/2010/04/14/roasted-garlic-poblano-and-red-pepper-guacamole-recipe-party-appetizer-recipes/

Red White & Blue Cookie Bars
http://cheftomcooks.com/forum/holiday-recipes-f32/topic13828.html

26 Gourmet Burger Recipes
http://huggingthecoast.com/2010/04/26/26-gourmet-burger-recipes-for-warm-weather-cookouts-and-parties/

Grilled Onions
http://cheftomcooks.com/forum/barbecue-recipes-grilling-recipes-f16/topic13942.html

Mexican Grilled Corn on the Cob
http://huggingthecoast.com/2010/05/19/mexican-grilled-corn-on-the-cob-recipe-elote-party-appetizer-recipes/

Check out these party decorations from Party Mart for your next party.

1 box instant pistachio pudding
2 cups milk
2 kiwifruit, sliced
Cool Whip
green food coloring

Prepare pudding according to package directions.

When pudding is chilled, layer pudding, kiwifruit and green-tinted
Cool Whip in clear plastic cups.

Serve with green-tinted lemonade.

My Roast Turkey

Cheesy Cauliflower & Green Bean Casserole

Turkey Stock
1 turkey carcass
6 quarts of water, or more to cover
2 cups chopped celery
2 cups chopped carrots
2 cups chopped onions
1 bay leaf
small bunch of fresh parsley
salt, to taste
black pepper, to taste

Turkey Soup
1 cup chopped carrots
1 cup shopped onions
1 cup chopped celery
2 cloves garlic, chopped
1 1/2 cups corn
1 1/2 cups green beans, chopped
leftover turkey meat, chopped
salt, to taste
black pepper, to taste
chopped parsley
marjoram

To make the stock, place the turkey carcass in a large pot and cover with water. Place over high heat. Add the onions, carrots, celery, parsley, bay leaf, salt and pepper. Bring to a boil, then simmer for at least 4 hours while skimming the top. After the stock is ready, pour it through a strainer and discard the bones, veggies.

Take the stock and place it over medium-high heat. Add the carrots, onions, celery, corn, green beans, turkey meat, salt, pepper, parsley and marjoram. Simmer for about 45 minutes until all the veggies are tender.