Basboosa

2 c. semolina flour

½ tsp. baking powder

1 c. white sugar

1 c. sweetened flaked coconut

¼ c. butter, melted

1 c. plain yogurt

¼ c. milk, or as needed

¼ c. sliced almonds

1 c. water

1 c. white sugar

1 lemon, juiced & zested

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.  In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible.  Bake for 40 to 45 minutes until golden brown.  Sprinkle sliced almonds on top 15 minutes before basboosa is done.  While the basboosa is baking, combine the water, 1 cup of sugar and the juice from one lemon in a small saucepan. Bring to a boil, and cook for at least 5 minutes.  Add lemon zest.  When the basboosa has finished baking, cut it into squares, pour the syrup over it as evenly as possible. Place it back in the oven for 5 minutes, or until the syrup has been fully absorbed. Let it rest for about 20 minutes before serving.

Raspberry-Yogurt Cake

Ingredients

3 cups unbleached all purpose flour, divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 tablespoons fresh orange juice
1 1/2 teaspoons almond extract, divided
1 teaspoon finely grated orange peel
3 large eggs, room temperature
1 cup plain low-fat yogurt
2 1/2 cups fresh raspberries (two 6-ounce containers)
1 cup powdered sugar
1 tablespoon (or more)water

Preparation

Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.

Using electric mixer, beat butter and sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Add eggs, 1 at a time, beating after each addition. Mix in yogurt.

Add dry ingredients to batter and beat just until blended. Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.

Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes. Cool 30 minutes. Invert cake onto plate and cool. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

Whisk powdered sugar, 1 tablespoon water, and 1/2 teaspoon almond extract in medium bowl. Add more water by 1/2 teaspoonfuls as needed for thick glaze. Drizzle over cake. Let stand until glaze sets.

Berries with Lemon Yogurt Sauce

Ingredients

* 7 ounces Greek yogurt
* 1/3 cup good bottled lemon curd or use your favorite recipe
* 1 tablespoon honey
* 1/4 teaspoon pure vanilla extract
* 2 cups sliced strawberries (1 pint)
* 1 cup raspberries (1/2 pint)
* 1 cup blueberries (1/2 pint)
* 2 tablespoons sugar
* Fresh mint springs

Directions

For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.

For the fruit salad, carefully toss together the strawberries, raspberries, blueberries and sugar. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar.

Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

Chicken Tikka masala

Ingredients

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
•  
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Directions

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

*I didn't put the chicken on skewers.  And I cooked the chicken on broil in the oven, instead of the grill, I didn't have time to get the grill going.

Cheesy Bean Dip

1 can Frito bean dip (9 oz.)
7 oz. diced green chilies
4 oz. cream cheese
1 cup sour cream (or substitute plain yogurt - drain using cheesecloth for 30 min. in refrigerator)
1/4 - 1/2 cup chopped onion
1 - 1 1/2 T taco seasoning
Dash of paprika and cayenne pepper
3-ish cups shredded cheddar cheese, separated.

Mix ingredients with 2 cups of cheese and spread into a baking dish. Sprinkle remaining cheese over the top. Bake at 400 degrees for 20 minutes.