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February Recipes


3/4    Cup (1 1/2 sticks) Unsalted Butter (room temperature, divided)

1/4    Cup Dark Brown Sugar (packed)

2       tsp. Balsamic Vinegar

4       to 5 Cups Whole Fresh Bing Cherries (or other dark sweet cherries, pitted)

1 1/4 Cups All-purpose Flour

1/4    Cup Yellow Cornmeal (preferably stone-ground, medium grind)

2       tsp. Baking Powder

1/4    tsp. Salt

1       Cup Sugar

2       Large Eggs (separated)

3/4    tsp. Vanilla Extract

1/2    Cup Whole Milk

1/4    tsp. Cream of Tartar

Position rack in center of oven; preheat to 350 degrees F. Combine 1/4 cup butter with brown sugar and vinegar in 10 to 11 inch ovenproof skillet with 2 inch high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat.

Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend. Set aside.

Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla.

Add the flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl.

Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature.


This cherry cobbler is made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it's well worth the extra effort.

1/2 Cup Butter

1    Cup All-purpose Flour

1    Cup White Sugar

1    tsp. Baking Powder

1    Cup Milk

2    Cups Pitted Sour Cherries

3/4 Cup White Sugar

1    Tbsp. All-Purpose Flour

Preheat the oven to 350 degrees F. Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.

In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.

Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.

Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobbler should come out clean.



1 1/2 Cups Sugar

2       Eggs

1 1/2 Cups Canola Oil

1       Cup Plain Yogurt

2       Tbsp. Red Food Coloring

1       tsp. Vinegar

1       tsp. Vanilla Extract

2 1/2 Cups Flour

1       Tbsp. Cocoa

1        tsp. Baking Soda

1        tsp. Salt


2    Cups Mascarpone

1    Cup Icing Sugar (confectioners', sifted)

1/2 Cup 35 percent Whipping Cream

      Zest of 1 Lemon

For the cake: Preheat the oven to 350 degrees F. Mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Mix until just incorporated.

Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn't overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool.

For the icing: In a bowl, beat the mascarpone, icing sugar, cream, and lemon zest together until the mixture is smooth. Spoon a dollop of mascarpone cream on each cupcake. Yield: 24 cupcakes


So flavorful, so spicy and so easy to put together!

1/3 Cup Olive Oil

1/4 Cup Parmesan Cheese

4    Cloves Garlic (minced)

1    Tbsp. Brown Sugar

2    tsp. Soy Sauce

1/2 tsp. Red Pepper Flakes

      (or more, to taste)

1    lb. Medium Shrimp

      (peeled and deveined)

8    oz. Penne Pasta

      Salt and Freshly Ground Black Pepper (to taste)

1    Green Onion (thinly sliced)

In a medium bowl, whisk together olive oil, Parmesan, garlic, brown sugar, soy sauce and red pepper flakes. In a gallon size Ziploc bag or large bowl, combine shrimp and olive oil mixture; marinate for at least 30 minutes to overnight, turning the bag occasionally.

In large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat a large skillet over medium high heat. Add shrimp and sauce mixture and cook, stirring occasionally, until pink, about 2 minutes. Stir in pasta and gently toss to combine; season with salt and pepper, to taste.

Serve immediately, garnished with Parmesan and green onions, if desired. Yield 4 servings


A hearty soup that includes ground beef, cabbage, tomato sauce, kidney beans and onion.

2       Tbsp. Vegetable Oil

1       lb. Ground Beef

1/2    Large Onion (chopped)

5       Cups Cabbage (chopped)

2       (16 oz.) Cans Red Kidney Beans (drained)

2       Cups Water

24     oz. Tomato Sauce

4       Beef Bouillon Cubes

1 1/2 tsp. Ground Cumin

1       tsp. Salt

1       tsp. Pepper

Heat oil in a large stock pot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.

Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

Recipe From: Nancy


1       Large Ripe Banana

1       (6 oz) Black Cherry Greek Yogurt

1 1/4 Cups (cold) Vanilla Almond Milk

1 1/2 Cups Frozen Dark Sweet Cherries (pitted)

1       Tbsp. Honey

2       Cups Ice

1/2    tsp. Xantham Gum (optional, makes it thicker)

Add all ingredients to blender and blend until smooth.

Servings: 2


Baking this crunchy, crowd-pleasing favorite makes it much healthier and lower in fat than a traditional fried chicken recipe.

1 1/2 lb. Boneless, Skinless Chicken Breasts

1/4    Cup Buttermilk

1/2    tsp. Cayenne

1/2    tsp. Garlic Powder


4       Cup Corn Flakes

Heat oven to 425 F degrees. Line a rimmed baking sheet with nonstick foil. Cut the chicken in half crosswise, then cut the thickest half in half again horizontally to create 3 pieces of even thickness.

In a medium bowl, combine the buttermilk, cayenne, garlic powder, and 1/2 teaspoon salt. Toss the chicken pieces in the buttermilk mixture, then coat with the corn flakes, pressing gently to help them adhere.

Arrange the chicken on the prepared baking sheet and bake, rotating the pan once, until the chicken is cooked through, 10 to 12 minutes. Yield: 6 servings


1  Box (9 oz.) Frozen Spinach
    (thawed, squeeze to drain)

1  Cup Original Bisquick™ Mix

2  Cups Shredded Mozzarella Cheese (8 oz.)

1  Egg

2  tsp. Italian Seasoning

1 tsp. Garlic Salt

1  Cup Tomato Pasta Sauce
    (if desired)

Heat oven to 400 degrees F. Spray cookie sheet with cooking spray. In large bowl, mix all ingredients, except pasta sauce. Shape mixture into 1-inch balls; place on cookie sheet.

Bake 10 to 15 minutes or until golden brown. Immediately remove from pan. Serve with pasta sauce.    Servings: 30


"This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of the recipe card, it was a family favorite."

1 1/2 Cups All-purpose Flour

3 1/2 tsp. Baking Powder

1       tsp. Salt

1       Tbsp. White Sugar

1 1/4 Cups Milk

1       Egg

3       Tbsp. Butter (melted)

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth but be careful to not over mix.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Makes 4 to 6 servings.

Recipe From: Kelly


This recipe is easy and the taste is divine.

Cooking Spray

2    (8 oz.) pkgs Refrigerated
      Crescent Roll Dough (divided)

2    Lemons (zested and juiced, divided)

2    (8 oz.) pkgs Cream Cheese (softened)

1/2 Cup White Sugar

2    Tbsp. Butter (melted)

3    Tbsp. White Sugar

Preheat oven to 350 degrees F. Line the bottom of a 9x13 inch baking dish with aluminum foil and spray with cooking spray.

Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges. Bake layer for 15 minutes, let it cool.

Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.

Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.

Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Recipe From: Pamela