Strawberry Pie

Ingredients:
1 cup sugar
2 tablespoons cornstarch
1 cup water
pinch of salt
2 tablespoons light corn syrup
2 tablespoons dry strawberry Jello
2-3 cups sliced strawberries
1 baked 8" pie shell

Directions:

• Combine sugar, cornstarch, water, salt and syrup in a medium saucepan. Cook over medium heat, stirring until thick.
• Add Jello. Mix well and let cool slightly.
• Layer strawberry slices in pie shell. Pour thickened Jello over berries.
• Refrigerate for 2-3 hours before serving.

Snickerdoodles

One of my all-time favorite cookies.

Ingredients:
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon cinnamon

Directions:

• Combine shortening and sugar, beating until fluffy. Add eggs and beat until creamy
• Combine dry ingredients, stir with a whisk and then add.
• Roll dough into 1 inch balls. Combine sugar and cinnamon on wax paper. Roll balls in sugar mixture.
• Bake on greased cookie sheets at 400 degrees fro 10 minutes.

Banana Bread

The perfect solution to bananas that have gotten too ripe. Don't be afraid of overly ripe bananas--the darker the better. I usually put them in a zip-loc bag in the refrigerator until I'm ready to bake. They'll turn black, but the bread will be delicious.

Ingredients:

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter
2 eggs
3 very ripe bananas, mashed
1/2 cup plain or vanilla, low-fat yogurt
1 teaspoon vanilla

Directions:

• Preheat oven to 350 degrees. Spray an 8" x 4" loaf pan with Pam.
• Combine dry ingredients with a whisk.
• Cream butter and sugar with an electric mixer on medium for one minute.
• Add eggs, one at a time, beating well.
• Add banana, yogurt and vanilla, beating until blended
• Add flour mixture; beat on low speed just until moist.
• Spoon into loaf pan.
• Bake at 350 for one hour or until toothpick inserted in center comes out clean.
• Cool 10 minutes in pans; remove to wire rack to cool completely.
• Can be frozen when cooled.

Servings: 14 servings from 1 loaf (WW 4)

Sugar Cream Pie

Nothing fancy about this custard-like pie, but it is the state pie of Indiana and a favorite of Greg's. I use an oil crust, but any single crust pie-shell will do.

Ingredients:
1/2 cup oil
1/4 cup milk
2 cups flour
1/2 teaspoon salt
4 tablespooons cornstarch
2/3 cup sugar
4 tablespoons butter, melted
2 1/4 cups half and half
1 teaspoon vanilla
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon sugar

Directions:

• For crust, combine oil and milk in same cup. Mix flour and salt. Add oil and milk to flour without stirring. Use spatula to gently combine. Dough will be wet and slightly marbled.
• Roll dough between sheets of wax paper; carefully transfer to 9 inch (not deep dish) pie plate.
• Bake at 425 degrees for 18 minutes. Cool completely on wire rack.
• For filling, mix cornstarch and sugar in a medium saucepan. Add 4 tablespoons melted butter and half and half.
• Cook over medium-high heat stirring constantly until thick and creamy (7-8 minutes).
• Preheat broiler to high
• Pour filling into crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon and sugar.
• Put under broiler for 20-30 seconds.
• Cool on wire rack, then refrigerate for at least 2 hours before serving.

Cream filled Chocolate Cupcakes

Okay, so I cheated and used a cake mix in this recipe, but it's the frosting and the cream filling that really make this cupcake!

Ingredients:
24 chocolate cupcakes, prepared according to directions, cooled completely
****Cream filling****
1/4 cup butter, softened
1/4 cup shortening
2 cups powdered sugar
pinch salt
3 tablespoons milk
1 teaspoon vanilla
****Chocolate butter cream frosting****
3 to 3 1/4 cups powdered sugar
2 squares of unsweetened chocolate, melted
1/4 cup butter, softened
2 teaspoons vanilla
1/4 teaspoon salt
1/3 cup milk

Directions:

• Combine butter and shortening and beat smooth. Add confectioner's sugar and salt. Gradually beat in milk and vanilla until light and flufffy.
• Using an apple corer, remove a plug of cake from the center of each cupcake. Set plug aside. Using a pastry bag and tip, pipe filling into the center of cupcake. Replace plug.
• Combine butter, sugar, chocolate and salt for frosting. Gradually add in milk and vanilla until creamy.
• Frost cupcakes.

Servings: 24

Fish Tacos with Chipotle Sauce

I love fish tacos! There's a bit to assembling this, but the salsa and cream can be made up to a day ahead.

Ingredients:
1 pound fresh cod, orange roughy, or snapper filets
1/2 cup fresh lime juice
1/4 cup flour
1 tablespoon chili powder
1 teaspoon cumin
1 1/2 teaspoon oregano
canola oil
***SALSA FRESCA***
3 Roma tomatoes, seeded and chopped
1/2 cup red onion, chopped
2 tablespoons cilantro, chopped
1 tablespoon lime juice
2 teaspoons olive oil
salt and pepper
***CHIPOTLE CREAM***
1/2 cup sour cream
2 chipotle chiles in adobo sauce, finely chopped
1 tablespoon lime juice
1/2 avocado, mashed
1/2 teaspoon sugar
salt and pepper
*****
2 cups shredded cabbage
corn tortillas
black beans
avocado slices

Directions:

• Marinate fish in lime juice for at least 30 minutes, but not more than 2 hours.
• Prepare salsa and chipotle cream; set aside for at least 30 minutes.
• Wrap tortillas in foil and keep in a 250 degree oven.
• Combine flour and spices; dredge fish and fry in canola oil for 7 to 10 minutes, turning once. Fish should be slightly golden and cooked through. Transfer to a warm plate until ready to assemble.
• Place pieces of fish in center of tortilla, top with cream, salsa and cabbage.
• Serve with black beans and sliced avocado.

Servings: 4