Ingredients:
MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
Dash salt
1/8 teaspoon vanilla extract
3/4 cup sugar

FILLING
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
8 egg yolks
1/2 cup lemon juice
2 teaspoons grated lemon peel
2 cups raspberries

TOPPING
1/2 cup whipping cream
2 teaspoons sugar
1/4 teaspoon vanilla extract

Directions:
1. Heat oven to 225°. Line 2 baking sheets with parchment paper.

2. In large bowl, beat egg whites, cream of tartar and dash salt at medium speed until frothy. Gradually increase speed to medium-high; beat until soft peaks form. Beat in 1/8 teaspoon vanilla. With mixer running, slowly beat in sugar in steady stream until glossy stiff peaks form (it will take 2 to 3 minutes).

3. Spoon meringue into 8 mounds on baking sheets. With back of spoon, form indentation for filling, spreading each meringue to about 4 inches. Bake 2 hours or until meringues are dry and firm to the touch. Cool on wire rack. Store in airtight container. (Meringues can be made up to 3 days ahead. Store in airtight container.)

4. In large saucepan, whisk together 2/3 cups sugar, cornstarch and 1/4 teaspoon salt. Bring to a full boil over medium-high heat, whisking constantly. Reduce heat to medium; boil and whisk 2 minutes.

5. Remove from heat. While whisking constantly, slowly add egg yolks until blended. Return to heat; bring to a boil. Boil 2 minutes, whisking constantly. (Mixture will be very thick.) Remove from heat; whisk in lemon juice and lemon peel. Pour mixture into medium bowl; place plastic wrap directly on surface to keep skin from forming. Cool to room temperature. (Filling can be made up to 1 day ahead. Store in refrigerator.)

6. In medium bowl, beat all topping ingredients at medium-high speed until firm but not stiff peaks form. Spoon filling into meringue shells; sprinkle with raspberries. Spoon topping in center of berries. Serve immediately.

maple Dill Carrots

3c peeled and sliced carrots
2T butter
2T brown sugar
1 1/2 T chopped fresh dill
1/2 t salt
1/2 t black pepper

Place carrots in a skillet and pour just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

Taco Meat

3/4 c chopped onion
1 1/2 T seasoning salt
1 1/2 T taco seasoning
2 T dry cilantro
garlic salt
1 t pepper
1 clove garlic
1/4-1/2 c water
2-3 lb meat
Cook in crock pot and shred meat after fully cooked. Add one lg can chopped tomatoes.

Chocolate Cake

1 pkg devils food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 c sour cream
1 vegetable oil
4 eggs
1/2 c warm water
2 c semisweet chocolate chips

Preheat oven to 350 degrees. In large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in chocolate chips and pour batter into a well greases 12 c bundt pan. Bake for 50-55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto plate. Dust the cake with powered sugar or use a chocolate glaze.

Fruit Salsa/Cinnamon Chips

6 kiwis, peeled and dices
6 apples-peeled, cored, and diced
1 1/2 lb raspberries
3 lb strawberries
1/4 c plus 2 T sugar
3 T brown sugar
1/2 c and 1 T fruit preserves (any flavor)
30 flour tortillas
butter flavored cooking spray
6 cups cinnamon sugar

In a large bowl, mix kiwis, apples, raspberries, strawberries, sugar, brown sugar and fruit preserves. Cover and chill at least 15 minutes. Preheat oven to 350 degrees. Coat one side of each tortilla with cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount on cinnamon sugar. Spray again with cooking spray. Bake 8-10 minutes. Cool and serve with salsa.

Mousse Tarts

3 (1 oz) squares white baking chocolate
1 c heavy whipping cream
1/2 c sweetened condensed milk
1/4 t vanilla
6 individual graham cracker tart shells
18 fresh raspberries
6 mint sprigs

In microwave-safe bowl melt chocolate at 30% power for 2-4 minutes, stirring every 30 seconds. Cool for 1 minute, stirring several times. Meanwhile, in a small mixing bowl, beat cream until still peaks form; set aside. In another bowl combine milk, vanilla and melted chocolate. Add half of the whipped cream and beat on low. Fold in the remaining whipped cream. Spoon into tart shells. Garnish with raspberries and mint.

Focaccia

2 3/4 c flour
1 t salt
1 t white sugar
1 T yeast
1 t garlic powder
1 t dried oregano
1 t dried thyme
1/2 t dried basil
1 pinch ground pepper
1 T vegetable oil
1 c water
2 T olive oil
1 T Parmesan cheese
1 c mozzarella

stir together flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and pepper. Mix in vegetable oil and water. When the dough has pulled together, turn onto a lightly floured surface and kneed until smooth and elastic. Lightly oil a large bowl, place in bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 20 minutes. Preheat oven to 450 degrees. Punch dough down;place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush the top with olive oil and sprinkle with cheese. Bake for 15 minutes or until golden brown.