Mozzarella Grilled Cheese Sandwiches

From Caytee Wankier

Serves: 2 sandwiches

Ingredients
8 slices rye bread
4 quarter-inch slices of fresh mozzarella
3 plum tomatoes, cut into thick slices
1 cup fresh basil pesto, recipe follows (or use the store-bought stuff)
Freshly ground black pepper
Extra-virgin olive oil

Basil pesto:
1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil

Method:

1. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

2. If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.

3. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.

4. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Cheese Zucchini Crisps

From Caytee Wankier
1/3 cup cornflake crumbs
2 T. Parmesan cheese or another hard cheese, grated
1/2 t. seasoned salt or dried herb/s or both
1/8 t. garlic powder
4 very young (4" long) zucchini or other summer squash cut in 1/2" strips
1/4 cup olive oil

Preheat oven to 375 degrees.
Combine dry ingredients in a small bowl. Either dip squash strips in olive oil or spray both sides with oil spray. Press each strip with crumb mixture on both sides. Arrange coated strips on cookie sheet and bake approximately 10" until golden brown and crisp. Serve immediately.

Serves 4 as a starter, side dish or snack. --

Banana Bread

From: Caytee Wankier
This is from my sister-in-law and is definitely my favorite banana bread recipe! Occasionally, I will even put some extra sugar on top (as if it doesn't have enough already).

1/2 cup butter
2 eggs
1 1/2 cup sugar
1 tsp. salt

1 tsp. baking soda

3 bananas
1 tsp. vanilla
1 1/2 cups flour
4 Tbsp. milk

Mix all ingredients together and bake for 1 hour at 350 degrees. Turn oven off and let bread rest in oven for approximately 30 more minutes. Mmmm....

Lemon drop cookies

From: Destiny Avery
Serving size 48

2 cups of sugar
1 cup butter-flavored Crisco
½ cup of butter
3 eggs- add one at a time
4 cups of flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
3 tsp. lemon juice
Zest of one lemon
6 ounces crushed lemon heads- put lemon heads in plastic bag and hit with a hammer
Glaze
1 cup of powdered sugar
Juice of one lemon

Directions:

Preheat oven to 375 degrees.

Cream sugar, shortening, butter, and eggs. Add lemon juice.

Mix dry ingredients lemon zest, and crushed lemon heads.

Fold dry ingredients into creamed mixture.

Roll into balls, and bake on parchment lined cookie sheet for 10-12 minutes. They will collapse after you take them out of the oven. Do not over bake.

Let them sit on pan 10-12 minutes, then brush lightly with glaze and cool completely.

This is a soft cookie, it keeps well. Serving size 48

Lemon Coconut Cheesecake Bars

*recipe from the desk in the NICU

3/4 cups butter softened

1 1/2 cup flour

1/2 cup powdered sugar

1 cup of toasted coconut

Place in a food processor. Mix well and press into the bottom of a 9X13 ungreased pan. Bake at 350 for 15-20 minutes, until light brown

1 8oz pkt cream cheese

2/3 cup sugar

2 eggs

1/3 cup lemon juice

1 Tbs lemon zest

Beat sugar and cream cheese until fluffy. Beat in eggs and lemon juice until mixed. Pour over crust and bake at 350 for 18-20 min.

1 1/2 cup sour cream

1/3 cup sugar

1/2 tsp vanilla

Mix well. Pour over the above layers. Sprinkle with 1 1/2 cups toasted coconut. Bake at 350 for 10 minutes.

Cool on wire rack. Refrigerate for at least 4 hours before cutting.

Worlds Best Waffles

3/4 cup flour

1/4 cup corn starch

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

3/4 cup buttermilk

1/4 c milk

6 Tbs veg oil

1 egg (separated)

1 Tbs sugar

1/2 tsp vanilla

Whip egg whites until soft peaks, add sugar and continue whipping until incorporated, set aside. Combine remaining ingredients. Fold in egg whites.

Cook waffles. Place cooked waffles in a 200 degree oven directly on the rack, in a single layer, for up to 1 hour.

Lemonade Ice Cream Pie

FILLING:

1/2 gal vanilla ice cream

1 cup pink lemonade concentrate (softened)

Combine and set aside.

CRUST:

2 cups crushed corn flakes

2/3 c melted butter

1/2 cup sugar

Combine.

Spray 9X13 pan with cooking spray. Spread crust mixture on the bottom of pan. Layer with ice cream mixture on top. Freeze until hard.