State Fair Lemonade

Ingredients

• 2 cups water
• 1 large lemon
• 1/4 cup sugar
• 1 cup ice

Directions

• Wash lemon
• Cut lemon into 4-8 slices
• Smash/muddle lemon (skin on!) with sugar
• Add water and ice
• Shake!

Ingredients (x3)

• 6 cups water
• 3 large lemon
• 3/4 cup sugar
• 3 cup ice

Ingredients (x4)

• 8 cups water
• 4 large lemon
• 1 cup sugar
• 4 cup ice

Basil Limeade

Ingredients

• ⅔ cup granulated sugar
• 1 packed cup (1 oz.) basil sprigs, plus small sprigs for garnish
• ¾ cup fresh lime juice (from 6 to 8 limes)
• Lime wedges, for garnish
• Ice

Directions

1. Bring sugar and ½ cup water to a simmer in a small saucepan over medium, stirring often to dissolve sugar. 
2. Remove from heat; add basil, and stir until submerged. 
3. Let basil syrup stand at room temperature until mixture is cool, about 20 minutes. 
4. Pour through a fine mesh strainer into a small pitcher; discard solids.
5. Stir in lime juice and 3 cups water. Serve over ice, and garnish with small basil sprigs and lime wedges.

Notes

• SERVES 4
• ACTIVE 15 MIN. - TOTAL 35 MIN.

Source

• Southern Living Magazine

Sour Cream Cake

Ingredients

• 1 stick butter, softened
• 4 oz cream cheese
• 1/4 cup canola oil
• 1/2 cup sugar
• 1 cup sour cream
• 1 box Duncan Hines Butter Golden Cake Mix
• 5 eggs
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°
2. Cream together butter, cream cheese, canola oil, and sugar together until fluffy
3. Add sour cream, beat well
4. Add cake mix, beat well
5. Add one egg at a time, beat well after each egg
6. Add vanilla extract, beat well
7. Pour batter into prepared bundt pan
8. Bake at 350° for 35-45 minutes

Notes

Source
TikTok chopslap: https://www.tiktok.com/@chopslap/video/7074630290500586795?is_copy_url=1&is_from_webapp=v1

Pumpkin Monkey Bread

Ingredients

• 2 cans refrigerated buttermilk biscuit dough (16ish oz.)
• 1/2 cup white sugar
• 2 teaspoons pumpkin pie spice
• 1 cup brown sugar
• 4 oz unsalted butter, cut into pieces
• 4 oz cream cheese, cut into pieces
• 1/4 cup canned pumpkin (not pumpkin pie mix)

Directions

• Preheat oven to 350° and grease a bundt pan
• Cut all biscuits into eighths
• Combine white sugar and pumpkin pie spice in a zip-top bag, shake it up
• Add cut biscuit pieces to the bag with the sugar mixture and shake well to coat
• Layer the spice coated biscuits into the greased bundt pan
• Sprinkle remaining spiced sugar over the biscuits
• In a sauce over medium heat, whisk together brown sugar, butter, cream cheese and canned pumpkin, melt until smooth and creamy
• Pour caramelized pumpkin mixture over the biscuits
• Bake @ 350° for 40 min until biscuits are golden and cooked through. Allow the monkey bread to cool in the pan for 10 minutes before inverting onto serving plate.

Notes

• Serve over ice cream
• This recipe uses plain canned pumpkin, not pumpkin pie filling

Source
https://www.tiktok.com/@brunchwithbabs/video/7021929369161518342?lang=en&is_copy_url=1&is_from_webapp=v1

Alt: https://thesaltymarshmallow.com/pumpkin-monkey-bread/#recipe

Peach Crisp

Ingredients

For the Peaches

• 10 cups peeled and sliced peaches (about 15 small to medium size peaches)
• juice of a small lemon
• 2 teaspoon cinnamon
• 1/3 cup brown sugar, packed

For the Crisp

• 1 cup all-purpose flour
• 1 cup old fashioned rolled oats
• 1 cup brown sugar
• 1 cup chopped pecans
• 1.5 tsp cinnamon
• 11 Tbsp room temp unsalted butter

Directions

1. Spray a a 9" x 13" pan
2. Stir together the sliced peaches, lemon juice, brown sugar and cinnamon
3. Layer peaches in the prepped 9" x 13" pan
4. In a mixing bowl, combine the flour, oats, brown sugar, cinnamon and butter
5. mix to combine with fingers until it forms clusters
6. Stir in chopped pecans
7. Sprinkle crisp topping over the peaches
8. Bake at 375° for 30 min

Source

https://cakebycourtney.com/#search/q=peach%20crisp

Chocolate Cream Pie

Ingredients

• 1 (9 inch) refrigerated pie crust, baked
• 3 egg yolks
• 1 ½ cups white sugar
• 4 tablespoons cornstarch
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• 2 3/4 cups milk
• 1/4 cup Bailey's Irish Cream
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 cup frozen whipped topping, thawed

Directions

1. In a large mixing bowl, beat together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and Bailey's then stir gently.
2. Pour mixture into a medium saucepan and cook over medium-high heat, whisking constantly, until boiling (15-25 minutes).
3. Remove from heat.
4. Stir in butter and vanilla extract.
5. Cool slightly, then pour mixture into pie crust.
6. Chill overnight before serving. Garnish with whipped topping.

Notes
- Pour into four ramekins instead of pie shell for chocolate pots.

Source
https://www.allrecipes.com/recipe/15756/chocolate-cream-pie-ii/

Almost Marzetti's Slaw Dressing

Ingredients

• 2 cups mayonnaise
• 2⁄3 cup sugar
• 1⁄4 cup vinegar
• 2 tablespoons yellow mustard
• cabbage
• carrot
• salt

Directions

1. Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved.
2. Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds. Thinly slice or shred carrot and combine with cabbage in bowl. Sprinkle lightly with celery salt and toss. While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely. (After it sits a while, there will suddenly be more liquid in the bowl than you thought there was- it will come off the veggies. So don't overdo the dressing. You can always add more later if need be.)
3. Cover and chill. Refrigerate unused portion of dressing for later use.

Source
https://www.food.com/recipe/almost-marzettis-slaw-dressing-29842

Pumpkin Spice Bundt Cake

Ingredients

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup  (165 g) light brown sugar packed
• 5 large eggs at room temperature
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 2 cups pumpkin purée 
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 3 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt

Directions

1. Preheat 325 degrees F. 
2. Spray your bundt pan with non-stick spray, toss some flour around the edges and set aside. 
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes.
4. Add the oil and vanilla and beat on medium until combined, about 30 seconds.
5. Add the pumpkin filling and mix until combined, about another 30 seconds.
6. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
7. Pour the batter into your bundt pan and bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 50 minutes. 
8. Let the cake cool completely before turning it on to a cake plate.

Notes
- Top with glaze

Source
https://cakebycourtney.com/pumpkin-bundt-cake-with-butter-rum-sauce/#recipe-section

Keto Coconut Cake Recipe

Ingredients

• Unsalted butter for pan 4 large eggs
• 1 cup canned coconut milk, unsweetened, full fat (before opening, shake it up well)
• 1/2 cup sugar or Swerve or other sweetener for baking
• 1 tablespoon vanilla extract
• 3/4 cup coconut flour (84 grams)
• 1/4 teaspoon kosher salt
• 1 tablespoon baking powder

Directions

1. Preheat oven to 350 degrees
2. Prep an 8-inch round cake pan with cooking sray and parchment paper.
3. In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, sweetener and vanilla.
4. Whisk in the coconut flour, kosher salt and baking powder. Keep whisking until the batter becomes smooth and free of lumps. If the batter seems very thick, add 1-2 tablespoons of water.
5. Using a rubber spatula, transfer the batter to the prepared cake pan. Smooth the top out.
6. Bake until the edges are golden brown and pull away from the pan, about 35-40 minutes. The cake will not brown on the top. 
7. Place the pan on a cooling rack. Let the cake cool for 15 minutes, then invert it, bottom side down, onto the cooling rack and allow it to cool at least 15 more minutes before slicing.

Notes
-  If you want to make this a chocolate cake, use 1 full can of full fat coconut milk and add 1/2 cup cocoa powder.

Source
Marsha

Yum Yum Sauce

Ingredients

• 1 cup mayo (Duke's)
• 1/4 cup ketchup
• 2 teaspoons rice vinegar
• 2 teaspoons granulated white sugar
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp onion powder
• 1-2 tablespoons water

Directions

1. In a mixing bowl, combine all the ingredients except water. Stir to combine. Taste and if needed add more hot sauce or salt and pepper—whatever you think it needs.
2. Then thin to your desired consistency with water.
3. Store in a container with a lid in a refrigerator when not using.

Easy Hot Chocolate

Ingredients

• 2 Tbsp Droste Cocoa Powder
• 2 Tbsp sugar/sweetener
• 1/4 tsp vanilla extract
• Splash of water
• 1 cup milk or any combination of milk, half-and-half, coconut milk or cream

Directions

• Mix together Cocoa Powder, sugar and vanilla 
• Add enough water to stir to a paste
• Add one cup hot or cold milk, stir well and serve

Notes
- Try different flavor extracts

Source
Droste box

Chocolate Chip Cheesecake Brownies

Ingredients

• 1 package (16 oz) Pillsbury Place & Bake refrigerated chocolate fudge brownies
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1 egg
• 1/3 cup semisweet chocolate chips

Directions

1. Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
2. Press brownies evenly in bottom of pan.
3. Bake 20 to 23 minutes or until brownies are set around sides and toothpick inserted in center of brownies comes out almost clean. Cool in pan 10 minutes.
4. In medium bowl, beat cream cheese, sugar and egg with electric mixer until smooth. Stir in chocolate chips, reserving 1 tablespoon to sprinkle on top. Spread cheesecake mixture over brownie base; top with remaining 1 tablespoon chips.
5. Bake 24 to 29 minutes or until center is set. Cool 30 minutes. Refrigerate about 3 hours or until well chilled.
6. Remove bars from pan; cut into 4 rows by 4 rows to serve.

Notes
- For clean cuts, run a knife under hot water to warm the blade. Wipe the blade with a damp cloth between cuts.
- Line the baking pan with foil for easy removal of the brownies for cutting. Store bars covered in refrigerator.
- Try making these cheesecake brownies with Pillsbury™ Place & Bake™ refrigerated marshmallow brownies or Pillsbury™ Place & Bake™ refrigerated peanut butter chip brownies.

Source
https://www.pillsbury.com/recipes/chocolate-chip-cheesecake-brownies/11176454-33f1-4cf3-89f9-c58f3a39dbd8

Passover Cereal Munch

Ingredients

• 1 box matzah farfel
• 3/4 cup sugar
• 2-3 tsp cinnamon
• 1/2 cup honey
• 1/2 cup maple syrup or brown sugar
• 1/3 cup vegetable oil
• 1 1/2 cup nuts, toasted, chopped
• 1 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees
2. Mix all of the ingredients together
3. Spread out evenly on to two cookie sheets
4. Bake for 5-10 minutes
5. Crumble into munch-sized pieces
6. Store in an air tight container

Notes

- Eat as a snack or as cereal with milk

- Try craisins, golden raisins or other mix-ins

Source

Marsha via Lippman Cookbook

Graham Cracker Crust

Ingredients

• 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
• 6 Tablespoons (72g) unsalted butter, melted
• 1/3 cup granulated white sugar

Directions

1. Use a food processor to grind graham cracker sheets. Or crush them in a zipped top bag with a rolling pin.
2. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy.
3. Press the mixture into the bottom of the dish or pan and slightly up the sides. This crust will fit into a 9 – 10 inch pan. Make sure it is tight and compact. Use the bottom of a flat measuring cup. It helps! The crust will be thick.
4. For a baked dessert, pre-bake this crust per your recipe’s directions. Pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, chill the crust for 2 hours before using in your recipe.

Notes
- Variations: Use cinnamon, honey, or chocolate flavor graham crackers depending on your dessert recipe. I usually use honey flavor because it is the most mild. If I’m baking a chocolate treat, I like to switch things up and use the chocolate graham crackers. Try using brown sugar instead of granulated sugar for a hint of molasses flavor.

Source
https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/

Zucchini Bread

Ingredients

• 375g AP flour (3 cups)
• 300–350g grated zucchini (2½–3 cups, moisture gently squeezed out)
• 200g packed brown sugar (1 cup)
• 3 large eggs
• 120g vegetable oil (½ cup)
• 125g unsweetened applesauce (½ cup)
• 5g vanilla extract (1 tsp)
• 8g ground cinnamon (3 tsp)
• 5g baking soda (1 tsp)
• 4g baking powder (1 tsp)
• 6g Kosher salt (1 tsp)
• Optional Add-ins
• 60g chopped walnuts or pecans (½ cup)
• 40–60g raisins (¼–½ cup)
• 0.5g ground cardamom (¼ tsp)
• 6g citrus zest (1 Tbsp, zest of 1 large orange or 2 lemons)

Directions

1. Preheat oven to 350°F. 
2. Grease and flour one large loaf pan or two smaller ones.
3. Prep the zucchini: Wash zucchini  then grate until small but not mushy. Gently squeeze out excess moisture with a clean towel or paper towels.
4. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
5. In another bowl, beat together eggs, brown sugar, oil, applesauce, and vanilla until smooth and well combined.
6. Gradually add dry ingredients to the wet mixture. Stir until just combined—don’t overmix.
7. Fold in zucchini, and if using, add the nuts and/or raisins.
8. Pour the batter into prepared pan(s) and smooth the top.
9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.

Notes

• Divide the batter into muffin tins or mini loaf pans—just adjust bake time accordingly (20–30 min).
• For extra flair: sprinkle turbinado sugar or cinnamon sugar on top before baking.
• Swap vegetable oil for browned butter (same amount: ½ cup).
• Brown butter adds a nutty, rich depth that transforms the flavor from good to unforgettable.
• Let it cool slightly before mixing with eggs.
• Blue Ribbon Zucchini Bread with Citrus Zest & Cardamom
• Citrus Zing (Highly Recommended!)
• Add 1 Tbsp fresh orange or lemon zest to the wet mix.
• The citrus brightens the whole loaf and adds a fresh, unexpected dimension.
• Secret Spice Boost
• Add a pinch of ground cardamom (⅛–¼ tsp) to the dry mix. It’s subtle but exotic—makes people wonder what your secret is.

Applesauce Bread

Ingredients

• 1/2 cup of softened butter
• 1 large egg
• 1 1/2 tsp baking soda
• 3/4 tsp ground nutmeg
• 1 cup sugar
• 1 1/2 cups of flour
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 1/2 cups of applesauce
• 1 tsp of pure vanilla extract

Directions

1. Preheat the oven to 350 degrees
2. In a large bowl, blend together the butter, egg, and sugar with electric mixer
3. Add the flour, baking soda, cinnamon, nutmeg, and salt
4. After it starts to from a crumbly dough, pour in the applesauce + vanilla extract and mix together
5. Bake at 350 degrees for about 40 minutes

Notes
- Pecans or raisins optional

Source
http://www.keeleymcguire.com/2011/11/food-for-thought-applesauce-bread.html?m=1

https://www.pauladeen.com/recipe/applesauce-bread/

Frozen Limonana

Ingredients

• 3/4 cup freshly squeezed lemon juice, from around 3 lemons
• 1/2 cup loosely packed mint
• 6 Tbsp sugar
• 1 cup water
• 4 cups ice cubes

Directions

1. Combine water, sugar, and half of the mint leaves in a small saucepan.
2. Bring to a boil, stirring until sugar dissolves.
3. Simmer for 1 minute.
4. Remove from heat and let syrup steep, about 30 minutes.
5. Discard the mint leaves and refrigerate the syrup to let it cool.
6. Combine the mint simple syrup, the rest of the fresh mint leaves and the fresh lemon juice in a blender.
7. Blend at high speed until well mixed.
8. Add the ice and blend until the ice is thoroughly crushed.
9. Pour into glasses and serve immediately.

Source
https://www.myjewishlearning.com/the-nosher/frozen-limonana-the-israeli-slushie-your-summer-needs

Matzo Apple Tea Cakes

Ingredients

• 4 large eggs
• 6 tablespoons kosher for Passover vegetable oil
• 1 cup sugar
• 1 cup unsalted matzo meal
• 3 tablespoons potato starch
• 1/8 teaspoon salt
• 1 medium Granny Smith apple, peeled, cored, and diced
• Cinnamon sugar, as needed

Directions

1. Preheat the oven to 350 degrees F.
2. In a medium mixing bowl, whisk together the eggs and oil.
3. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
4. Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. 
5. Bake until the tops spring back when pressed, about 15 to 18 minutes.
6. Cool on a rack and remove from the tin when they are at room temperature.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

Source: http://www.foodnetwork.com/recipes/matzo-apple-tea-cakes-recipe.html

Fresh Ginger Salad Dressing

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon lime juice
• 1 tablespoon granulated sugar
• 2 cloves garlic, finely diced

Directions

1. Shake all ingredients together to combine.

Source

http://www.foodnetwork.com/recipes/ree-drummond/ginger-steak-salad.html

Birthday Cake

Ingredients

For the Vanilla Cake

• Nonstick spray
• 4 cups all-purpose or cake flour
• 2 tsp. baking powder
• 1 ½ tsp. kosher salt
• 1 tsp. baking soda
• 1 ½ cups buttermilk
• ½ cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• ½ cup lightly packed light brown sugar
• 4 large eggs
• 4 large egg yolks

For the Chocolate Frosting

• 12 oz. cream cheese, room temperature
• 2 sticks (1 cup) unsalted butter, room temperature 
• 2 cups powdered sugar
• Pinch of kosher salt
• 12 oz. bittersweet chocolate chips, melted and cooled

Directions
For the cake

1. Preheat oven to 350° and position one rack in the top of the oven and one rack in the middle of the oven. Spray three 9-inch cake pans with nonstick spray.
2. In a large bowl, whisk the flour, baking powder, salt, and baking soda together; set aside. In a medium bowl (or a measuring cup), combine the buttermilk, vegetable oil and vanilla extract; set aside.
3. In a large bowl, combine the butter, sugar, and light brown sugar. Using an electric mixer on high, beat everything together until it’s super light and fluffy, about 4 minutes.
4. Add in the eggs and egg yolks one at a time, beating in between additions.
5. Beat the batter until it’s almost doubled in volume and very light and fluffy, about 5 minutes. (Don’t forget to periodically scrape down the sides of the bowl.)
6. With the mixer on low, gently beat in one-third of the flour mixture. Before it’s fully combined, add in one-half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well blended and no lumps remain.
7. Divide the cake batter among the three cake pans and place two pans on the top rack and one pan on the middle rack. Bake 35-40 minutes, rotating the pan on the middle rack up to the top rack halfway through baking, so they all get even oven love.
8. Remove the cakes from the oven and invert them onto a wire baking rack to cool completely. 

For the frosting

1. In a large bowl, combine the cream cheese, butter, sugar, and salt. Using an electric mixer on high speed, beat until everything is fluffy and almost pure white, about 5 minutes. With the mixer on low, slowly add in the melted chocolate and blend. Increase the speed to high and beat until everything is combined and the frosting looks super fluffy and delicious like it came from a can (but it didn’t), about 2 minutes.
2. Once cakes are cooled, use an offset or regular spatula to spread frosting onto the first layer of cake, bottom-side up. (Layering the cake with the flat bottoms on top makes a cake with a neater shape; you can layer and frost the cakes on the wire rack or on a plate.) Repeat with remaining layers. Apply a thin layer of frosting all over the cake, making sure to cover the whole cake. This is called “the crumb coat,” and it’s just the base layer, so don’t worry about making it perfect. Chill the cake for 2 hours, but keep the frosting out at room temperature.
3. Remove the cake from the fridge and using either an offset spatula or a butter knife, give it another coat of frosting, doing whatever decorative patterns or swirls your heart desires. Super smooth, peaks and valleys, whatever you like! Your cake, your call.

Notes
Decorate with sprinkles however you please.

Source
http://www.buzzfeed.com/alisonroman/perfect-birthday-cake