cooking enslaves us - a collection of secret family recipes

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Best Ever Pumpkin Muffins.txt
Best Ever Pumpkin Muffins
Serves: 12

Ingredients:

1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 eggs
1 15 ounce can pure pumpkin puree
1/2 cup coconut oil
1 teaspoon vanilla extract.

Directions:

Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Notes:
If your coconut oil is solid, warm it up a bit so that it is in liquid form.
Better Buttermilk Biscuits.txt
Better Buttermilk Biscuits

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk

Directions

In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.

Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
Buttermilk Banana Blueberry Bread.txt
Buttermilk Banana Blueberry Bread

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 4 mini loaves

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup blueberries

Instructions

Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.
In a large bowl, combine flour, baking powder, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
Add blueberries and gently toss to combine.
Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
Coffee Shop Banana Streusel Muffins.txt
Coffee Shop Banana Streusel Muffins

Ingredients:
Muffins:

2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cups brown sugar
2 eggs, beaten
4 ripe bananas

Streusel:

5 tablespoons butter, melted
2/3 cup flour
2/3 cup powdered sugar
1/4 teaspoon cinnamon
pinch of salt (optional)

Directions:
Muffins:

Preheat oven to 350 F and lightly grease your muffin tin/baking cups with cooking spray.Muffins:
Whip up bananas using the paddle attachment on your mixer for 3 – 5 minutes or until light and fluffy.
It should end up being about 2 1/2 cups of banana fluff. Transfer to another bowl and set aside.
Cream together the butter and brown sugar in the bowl of the mixer (there is no need to wash off the paddle or bowl from the bananas).
Add eggs one at a time and then incorporate the whipped bananas until well blended. In a separate bowl combine flour, baking soda, and salt.
Gradually add the dry ingredientsto the wet. Spoon batter into prepared cups.

Streusel:

Melt butter in the bottom of a medium microwave-safe bowl. Add the dry ingredients on top.
IMPORTANT: Incorporate the dry ingredients with your FINGERS until the mixture is moist and crumbly. If you try to use a spoon it will congeal into one huge ball of goo.
Drop the crumb topping onto the muffins and bake.

6 jumbo muffins: 20 – 25 minutes
12 standard muffins: 15 – 18 minutes
Cranberry Orange Muffins.txt
Cranberry Orange Muffins

Total Time:55 min
Prep:30 min
Cook:25 min
Yield:12 muffins
Level:Intermediate

Ingredients

1 cup dried cranberries
1/2 cup fresh orange juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
1 tablespoon grated orange zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
1/4 cup brown sugar
2 large eggs, at room temperature
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract (optional for more orange flavor)
1/2 cup milk

Directions

Preheat the oven to 375 degrees F.

Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Set aside.

Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Add sour cream and mix. Remove the bowl from the mixer.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries with any remaining orange juice. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 20 minutes. Cool muffins in the pan on a rack. Serve warm.
Double Blueberry Muffins.txt
Double Blueberry Muffins

Total Time: 1 hr 16 min
Prep: 16 min
Cook: 1 hr 0 min
Yield: about 12 muffins

Ingredients

8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon

Directions

Preheat the oven to 375 degrees F.
Grease a muffin tin or line the cups with paper liners.
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth.
Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix.
In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix.
Repeat with remaining flour and milk.
Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed.
In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full.
Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes.
Let cool in the pan at least 30 minutes before turning out.
Easy Freezable Banana Bread.txt
Easy Freezable Banana Bread

Ingredients:

1 cup sugar
0.5 cup butter
3 teaspoons baking powder
2 cups flour
0.5 teaspoon salt
2 eggs
1.5 cups mashed ripe banana
1 Tablespoon lemon juice
1 cup chopped nuts (optional)

Directions:

Cream sugar and butter. Add eggs, one at a time, beating well after each addition. Stir in mashed banana and lemon juice.
Add flour, baking powder, and salt. Fold in nuts, if using. Pour in a large greased loaf pan.
Bake at 350F for about one hour or until knife inserted in center comes clean. Cool on a wire rack.

Freezing Directions:

Prepare as above. After baking, allow to cool. Wrap in foil and place in a freezer bag. Seal, label, and freeze.
Servings: 1 large loaf
Eggless Banana Bread.txt
Eggless Banana Bread
Ingredients

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
3 large ripe bananas
1/2 cup applesauce
4 tablespoons butter or 4 tablespoons margarine, melted
1/4 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts (optional)

Directions

Preheat the oven to 350 degrees.
Mix the first five (dry) ingredients together in a large mixing bowl.
In a separate bowl, mash the bananas well.
Stir the butter or margarine, vanilla extract and applesauce into the bananas.
Add the banana mixture into the mixing bowl with the dry ingredients.
Mix gently by hand, just enough to form a thick, clumpy batter. If the mixture seems too dry, add more mashed banana or applesauce to adjust the consistency.
Fold in chocolate chips and/or walnuts, if using.
Pour batter into greased loaf pan and bake for 45 minutes or until the bread is a deep golden brown and a knife inserted in the center comes out clean.
Glazed Lemon Zucchini Bread.txt
Glazed Lemon Zucchini Bread

Ingredients

2 cups cake flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs
1/2 cup canola oil
1-1/3 cups sugar
2 TB lemon juice
1/3 cup buttermilk
zest of 1 lemon
1 cup grated zucchini

Glaze ingredients:

1 cup powdered sugar
2 TB lemon juice
1 TB milk

Instructions

Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9x5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
Homemade Cinnamon Raisin Bread.txt
Homemade Cinnamon Raisin Bread

INGREDIENTS
FOR THE DOUGH:
1 cup Milk, At 110ºF
4 Tablespoons Brown Sugar
2-1/4 teaspoons Instant Rise Yeast
6 Tablespoons Melted Coconut Oil Or Melted Unsalted Butter
2 Eggs
3-1/2 cups All-purpose Flour (17 1/2 Ounces By Weight), Plus More For Dusting
1 teaspoon Salt
1/2 cup Raisins

FOR THE CINNAMON FILLING:
1/3 cup Brown Sugar
2 Tablespoons Ground Cinnamon
3 Tablespoons Melted Butter (or Oil)

INSTRUCTIONS:
Combine milk, brown sugar, and yeast in a bowl or measuring cup. Let sit for 10 minutes, until foamy. This indicates that the yeast is alive and well.

Pour the yeast liquid into the bowl of a stand mixer, and add oil and eggs. Whisk to combine the wet ingredients, then add flour and salt. Use the dough hook or a spatula to roughly combine the wet and dry ingredients into a shaggy dough. Add the raisins, then fit the bowl and dough hook to the stand mixer. Knead on medium low speed for 10 minutes.

Remove the dough hook, cover the bowl with plastic wrap, and let the dough rise for 1 hour, until doubled in size.

Flour your countertop as lightly as possible, then spread and stretch the dough into a rectangle that is the length of your loaf pan, about 9 inches by 18 inches. I prefer to use a 9x5 loaf pan.

Make the cinnamon filling by stirring together brown sugar, cinnamon, and butter. Spread this mixture all over the top of the dough rectangle, then roll the dough up as tightly as you can, rolling the long way. Place the roll seam-side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes.

Preheat oven to 375ºF, then bake bread for 40–50 minutes until the inside reads 190ºF to 200ºF with a thermometer. Let the bread cool completely on a wire rack before slicing. Enjoy!

Storage: Since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.
Honey Cornbread Muffins.txt
Honey Cornbread Muffins

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Evenly divide the cornbread mixture into a 12-cup muffin tin. Bake for 15 minutes, until golden.
Lemon blueberry bread.txt
Lemon blueberry bread

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 20 minutes
Yield: 1 loaf

Lemon blueberry bread

Ingredients

1/3 cup melted butter
1 cup white sugar
1/4 cup freshly squeezed lemon juice
2 eggs
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1 cup fresh or frozen blueberries
2 tablespoons all-purpose flour

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper, as shown in the photo.
In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs.
In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan.
Bake in preheated oven for about 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack.
No-Knead Cranberry Walnut Bread.txt
No-Knead Cranberry Walnut Bread

Equipment: a 4 1/2 to 5 1/2 quart enameled cast-iron pot with a tight fitting lid (I use a Le Creuset Dutch Oven)

Ingredients:
3 Cups Bread Flour
1/2 tsp instant or other active dry yeast
1 1/4 tsp salt
½ cup dried cranberries
½ cup chopped walnuts
1 1/3 cup cool water
extra flour for dusting

In a large bowl, stir together the flour, yeast, salt, cranberries, and walnuts. Add the water and using a rubber spatula mix until a shaggy ball forms.
If the dough does not feel sticky to the touch, add in a bit more water. Cover the bowl with plastic wrap and let it sit at room temperature for about 12 – 18 hours,
until the surface is dotted with bubbles and the dough has more than doubled in size.

When the slow rise is complete, Lay a 12 x 18 inch sheet of parchment paper inside a 10-inch skillet and spray it with nonstick cooking spray.
Generously dust your counter, a large cutting board, or a silicone mat with flour. Use a rubber spatula to scrape the dough out in one piece.
Using lightly floured hands, lift the edges of the dough and fold them in toward the center. Nudge and tuck in the edges of the dough to make it round.
Transfer the dough, seam-side down, to the parchment-lined skillet. A bench scraper is helpful for doing this.
Spray a piece of plastic wrap with nonstick cooking spray and cover the dough loosely with the wrap.
Place the dough in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled,
and if it holds an indentation when gently poked with your finger.

Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position,
and place a covered pot in the center of the rack. Take the pre-heated pot out of the oven,
and carefully transfer the dough into the pot by lifting the parchment paper and lowering it into the pot.
Quickly cover the pot and put it in the oven. Bake for 30 minutes. Remove the lid and continue baking until the bread is a deep chestnut color,
10 – 20 mins more. Make sure to check the bread so it doesn’t burn, because every oven is different.
An instant-read thermometer will register 210 degrees, or you can tap the bottom and listen for a hollow sound.
Carefully remove the bread from the pot and transfer to a wire rack to cool.
Pizza Dough.txt
Pizza Dough

Ingredients:

3 cups all-purpose or bread flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
2 tablespoons extra virgin olive oil

Directions:

Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
If it is still dry, add another 1 to 2 tablespoons of water and process for another 10 seconds.
(In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.
Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
(You can cut this rising time short if you're in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month.
(Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball.
Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel.
Let rest until they puff slightly, about 20 minutes. Proceed with any of the pizza recipes that follow.
Pumpkin Bread.txt
Pumpkin Bread

Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes

Ingredients

2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 15-oz can 100% pure pumpkin

Instructions

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
Add the flour and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
Pumpkin Bread 2.txt
Pumpkin Bread

Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes

Ingredients
2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 15-oz can 100% pure pumpkin (I use Libby's)
Instructions

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
Add the flour and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
Quick Cheese Bread.txt
Quick Cheese Bread

If using Asiago, choose a mild supermarket cheese that yields to pressure when pressed. Aged Asiago that is as firm as Parmesan is too sharp and piquant for this bread. If, when testing the bread for doneness, the toothpick comes out with what looks like uncooked batter clinging to it, try again in a different--but still central--spot; if the toothpick hits a pocket of cheese, it may give a false reading. The texture of the bread improves as it cools, so resist the urge to slice the loaf while it is piping hot. Leftover cheese bread is excellent toasted; toast slices in a toaster oven or on a baking sheet in a 425-degree oven for 5 to 10 minutes, not in a conventional toaster, where bits of cheese may melt, burn, and make a mess. Our cheese bread is best made with whole milk, but it will taste fine if you have only 2 percent milk on hand. Do not use skim milk.

Makes one 9 by 5-inch loaf 3 ounces Parmesan cheese , shredded on large holes of box grater (about 1 cup)
3 cups unbleached all-purpose flour (15 ounces)
1 tablespoon baking powder
1/4 teaspoon cayenne pepper
1 teaspoon table salt
1/8 teaspoon ground black pepper
4 ounces extra-sharp cheddar cheese , cut into ½-inch cubes, or mild Asiago, crumbled into ¼- to ½-inch pieces (about 1 cup)
1 1/4 cups whole milk
3 tablespoons unsalted butter , melted
1 large egg beaten lightly
3/4 cup sour cream

Chris watches Julia demonstrate the secrets to quick cheese bread-the perfect accompaniment to our hearly lentil soup.


See Illustrations Below: Making Cheese Bread

Freezing Instructions: Although the recipe title Quick Cheese Bread is no misnomer (the batter is in the pan in 15 minutes), when you add time for baking and cooling, the recipe does require a total of two hours. Luckily, like many of our other bread recipes, a baked loaf of cheese bread freezes beautifully, meaning a warm loaf need be only minutes away. To freeze the bread, wrap the cooled loaf tightly with a double layer of aluminum foil and place in the freezer; it will keep for up to three months. When you’re ready to serve the bread, place the frozen, wrapped loaf on the middle rack of a preheated 375-degree oven and heat for eight to 10 minutes, until the loaf yields under gentle pressure. Remove the foil and return the unwrapped bread to the oven for five minutes to crisp the exterior. Take the bread out of the oven and let cool on a rack for 15 minutes to make slicing easier. Enjoy.

1. Adjust oven rack to middle position; heat oven to 350 degrees. Spray 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup Parmesan evenly in bottom of pan.

2. In large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using rubber spatula, mix in cheddar or Asiago, breaking up clumps, until cheese is coated with flour. In medium bowl, whisk together milk, melted butter, egg, and sour cream. Using rubber spatula, gently fold wet ingredients into dry ingredients until just combined (batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.

3. Bake until deep golden brown and toothpick or skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.




STEP BY STEP: Making Cheese Bread
1. Coat bottom of greased loaf pan with Parmesan cheese to create flavorful crust.
2. Add cubed cheese to bowl with dry ingredients and mix well, breaking apart pieces that clump.

3. Whisk wet ingredients in second bowl. Pour into bowl with dry ingredients and fold until combined.
4. Scrape batter into prepared pan, sprinkle with remaining Parmesan, and bake.
Scallion Pancakes.txt
Scallion Pancakes

Ingredients

1 cup unbleached all-purpose flour, plus more for rolling
1/2 teaspoon kosher salt
1 tablespoon room-temperature lard or shortening (I saved the pork fat from my last braised pork belly), separated
1/4 cup water
2 tablespoons milk
1/2 cup thin-sliced scallion rounds (green part only)
1 tablespoon vegetable oil, separated

Directions

In a bowl, stir together the flour and salt.
Combine water and milk in a small measuring cup. Warm in microwave at full power for 1 minute. Pour into flour and stir with a fork until dough comes together.
Add a little more warm water or flour, if needed. You want a soft dough - not at all sticky.

Using a bowl scraper, turn dough out onto a lightly floured surface and knead for a minute. Divide dough evenly into two pieces.
Roll each piece into a ball and let rest, covered with a barely-damp paper towel, for at least 5 minutes.
On a lightly-floured surface, roll out one piece of dough into a 9" circle, using a generously-floured rolling pin.
With your fingertips, smear about a half-tablespoon of the lard over the dough circle. Beginning at an edge, roll up the dough into a tight log.
Then, from one end of the log, roll up the log into a spiral (see pictures for details.)
Tuck the end under and set aside, covered with the slightly-damp paper towel, and rest the dough for at least 5 minutes. Repeat with the second piece of dough.

On a lightly-floured surface, using a well-floured rolling pin, roll out one spiral of dough into a 9" circle again.
Sprinkle 1/4 cup of sliced scallions over the dough. Beginning at an edge, roll up the dough into a tight log.
Then, from one end of the log, roll up the log into a spiral again.
Tuck the end under and set aside, covered with the slightly-damp paper towel, and rest the dough for at least 5 minutes.
Repeat with the second spiral of dough.

On a lightly-floured surface, using a generously-floured rolling pin, gently roll out one spiral of scallion-filled dough into an 8" circle (about 1/8-inch thick).
Set aside, and cover with the slightly-damp paper towel. Repeat with the second scallion-filled dough spiral.

Heat 1/2 tablespoon of vegetable oil in a large non-stick skillet over medium to medium/high heat.
Carefully lay one pancake into the skillet, taking care not to splatter the hot oil onto yourself.
Cook until the underside takes on nice splotches of toasty golden-brown.
Flip and cook other side until toasty/splotchy (you may want to ask a friend to help you add a bit more oil for the second side).
Remove to a plate, cut into triangles and serve immediately with dipping sauce.

For a quick and easy dipping sauce, mix together 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon of Chinese rice cooking wine,
a pinch of grated ginger and a few scallion slices.
Spiced Carrot Muffins.txt
Spiced Carrot Muffins
(makes 12 muffins)

1 3/4 C flour
1/2 C sugar
2 tsp pumpkin pie spice
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 C plain yogurt
4 Tb melted butter
1 egg
2 T milk
2 C shredded carrots, about 3 medium

1. Preheat your oven to 375 degrees and line your muffin tin with paper liners.
2. In a medium bowl, combine all the dry ingredients and whisk together well. In a
small bowl, whisk together the yogurt, butter, egg and milk until smooth. Make a
well in the center of your dry ingredients and pour in the wet. Using a rubber
spatula, fold the wet into the dry until about half way combined, then add the
carrots and gently continue to fold until incorporated. Do not over mix.
3. Evenly scoop your batter into the 12 liners and bake for 20 minutes. Remove
from the muffin tin and cool completely on a rack.
spinach muffins.txt
Spinach Muffins
Author: Laura Machell
Serves: 16 muffins

Ingredients

1 cup all-purpose flour
1 cup whole-wheat flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp ground cinnamon
1/2 tsp salt
1/4 cup canola oil
3/4 cup milk
1 (6 ounce) bag fresh baby spinach
1/2 cup mashed banana (from about 1 to 2 bananas)
2 tsp pure vanilla extract

Instructions

Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.
Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
Fill muffin cups about 2/3 full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.
Starbucks Banana Walnut Bread.txt
Starbucks Banana Walnut Bread

Prep time:10 minutes
Cook time:1 hour
Serves: 8

Ingredients

1 3/4 cups flour (bread flour is best)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cinnamon
1 cup mashed ripe (this is usually 2 or 3 bananas)
2/3 cup sugar
1/3 cup butter
2 tablespoons milk
2 eggs
1 cup chopped walnuts (divided into 2 (1/2 cup) portions

Instructions

Preheat the oven to 350 degrees. In a medium size bowl combine all dry ingredients (flour, baking powder, baking soda, cinnamon, and salt), stir together to combine.
In another medium size bowl combine margarine and sugar, with a mixer cream the butter, and sugar together until light and fluffy. Add in mashed bananas, eggs, milk and mix well.
Add 1/2 of the dry ingredients into the wet ingredients, mix until the flour is just mixed in, then add in the remaining flour and 1/2 cup walnuts, blend together until everything is mixed together.
Do not overstir.

Pour batter into a greased 8x4 inch loaf pan. Then top the batter with the remaining chopped walnuts.
Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes on a wire rack.

While Starbucks does not make their banana bread with butter, I think this comes out more rich this way.
I also like to add in a sprinkle or two of cinnamon and sugar into this, again, not in their recipe, it does add that little something extra.
Strawberry Cream Cheese Muffins.txt
Strawberry Cream Cheese Muffins

Ingredients

1/4 c. flour
1/4 c. sugar
1 t. cinnamon
2 T. butter softened
2 c. flour
1/2 c. sugar
2 t. baking powder
1/2 t. salt
1 egg
1/4 c. canola oil
1 c. whole milk
1 t. vanilla
1 qt. strawberries, cleaned and diced
4 oz. cream cheese softened
1/3 c. sugar
2 T. beaten egg
1 t. vanilla

Instructions

Preheat oven to 400 degrees.
Prepare muffin pan.
For the topping: combine first four ingredients with a fork. Set aside.
For the muffins: In a medium bowl whisk together the flour, sugar, baking powder and salt.
In a smaller bowl combine the egg, oil, milk and vanilla.
Make a well in the center of the dry ingredients.
Pour the egg mixture in the well. Stir just until mixed.
For the cream cheese mixture: In the bowl of a standing mixer combine cream cheese and sugar until fluffy (2 minutes.)
Add the egg and vanilla until mixed well.
Fill each muffin cup with a scoop of muffin batter.
Pour cream cheese mixture into a gallon size ziploc bag. Smoosh into a corner and snip the end. Squirt cream cheese mixture into center of muffin batter.
Top each muffin with strawberries and streusel mixture.
Bake 20 – 25 min. until a pick inserted in the middle comes out clean..
Vanilla Blueberry Muffins.txt
Vanilla Blueberry Muffins

Serves: 12 muffins
Ingredients

2 cups of flour
1 Tbsp of baking powder
½ tsp baking soda
¼ tsp salt
1 egg
2 tsp vanilla paste
¾ cup of sugar
4 tbs melted butter
1½ cups of buttermilk
1½ cups of blueberries

Instructions

Preheat the oven to 350 and grease a muffin pan with some baking spray.
In a large mixing bowl, whisk egg, sugar, melted butter and buttermilk.
Sift in the flour, salt, baking powder and baking soda. Whisk together until smooth.
Whisk in vanilla paste.
Fold in blueberries.
Fill the muffin pan cups ¾ full with muffin batter and bake for 30-35 minutes
(Do a toothpick test around 30 minutes to check if they are done. Tip: insert the toothpick in the batter part and try not to hit the blueberry).
Zucchini Bread.txt
Zucchini Bread

Ingredients

Makes 2 loafs

3 Beaten Eggs
2 Cups Sugar
2 Cups Wesson Oil (vegetable oil)
2 Tsps Vanilla
2 Cups Grated Zucchini
3 Cups Flour
1 Tsp Baking Soda
1 Tsp Salt
1/2 Tsp Baking Powder
3 Tsp Cinnamon
Add nuts and/or raisins if desired

Use a potato peeler to remove outer layer of Zucchini. Cut Zucchini into 1 inch chunks for grating. Use a food processor to grate zucchini into small slivers.
Add grated Zucchini and all other ingredients into a bowl. Use a mixer until well blended. Pour into greased and floured bread pan. Bake about 1 hour at 350 degree's.
Use a toothpick to determine if bread is fully cooked. Remove from oven. Once cooled, flip bread onto Saran wrap to finish cooling.
Breakfast
Blueberry Pancakes.txt
Blueberry Pancakes


When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.

Makes sixteen 4-inch pancakes, serving 4 to 6
1 tablespoon lemon juice from 1 lemon
2 cups milk
2 cups unbleached all-purpose flour (10 ounces)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 large egg
3 tablespoons unsalted butter , melted and cooled slightly
2 teaspoons vegetable oil
1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried




1. Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.

2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.

3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.
Breakfast Burritos a la Freezer.txt
Breakfast Burritos

Ingredients:

1 lb. Pork Sausage (I use Jimmy Dean)
1 Pkg. Hash browns (I use Simply Potatoes)
8 to 12 Large eggs
1/4 cup milk
1 pkg. shredded cheese (I use cheddar today, but I have used a Mexican blend)
salt and pepper to taste
1 to 2 pkg. flour tortillas (I used the soft taco size tortillas)

Directions:

Brown sausage - drain on a paper towel.
Cook hash browns in the same pan.
While the hash browns are cooking - In a large mixing bowl, whisk eggs, milk, salt and pepper.
Add browned sausage back to the pan with the cooked hash browns.
Add the eggs to the sausage mixture and cook until the eggs are done, stirring gently.
After eggs are done - lay a tortilla on counter. Place egg mixture on tortilla. Top with cheese.
Roll into a burrito. Wrap the burritos in plastic wrap.
Then place the wrapped burritos in freezer zip-lock bags. Place in freezer.

When you are ready to eat - take the number of burritos you want out of the freezer - unwrap -
place in a paper towel and warm ONE of the burritos for 45 seconds - take out -
warm the second ONE for 45 seconds. Then put the first one back in the microwave for another 30 seconds.
Repeat for second burrito.
Broccoli Cheddar and Sausage Egg Muffin Pull-A-Parts.txt
Broccoli Cheddar and Sausage Egg Muffin Pull-A-Parts

6 Pillsbury Buttermilk biscuits (from can, 8 count)
Pinches of kosher salt and fresh cracked black pepper

1 Cup cooked broccoli florets, cut up into small pieces
1/2 Cup cooked sausage links, cut up

4 eggs
3 Tablespoons milk
Pinches of kosher salt and fresh cracked black pepper

1 Cup shredded cheddar cheese

Cholulla hot sauce

1. Preheat oven to 350 degrees F. Spray a texas size 6 Cup muffin tin with cooking spray. You’ll have 2 extra biscuits left over. Bake them separately if so desired. Cut each of the 6 biscuits into 8 triangles and place into each muffin tin. Lightly sprinkle each biscuit cup with salt and pepper.

2. Sprinkle broccoli and sausage evenly over each biscuit filled muffin cup.

3. Place eggs, milk, salt and pepper into a mixing bowl. Whisk until well combined. Pour evenly over each cup. With a fork make sure eggs get to the bottom and around each piece of biscuit. Top each with sprinkles of cheddar cheese and bake for 28-32 minutes or until a toothpick comes out clean from center of biscuits and cheese is golden brown. Let cool for 5 minutes before removing from muffin cup. Remove and arrange onto serving plate. If you like it spicy serve with a nice hot sauce like Cholulla, it’s wonderful!! Pull them apart with your fingers or cut with a fork. Enjoy.

6 servings
Cheese Blintz with Blueberry Compote.txt
Cheese Blintz with Blueberry Compote

Blintz Batter

4 eggs, beaten
¾ cup unbleached white flour
a big pinch of salt
1 cup whole milk
3 tablespoons of melted butter

For the filling

2½ cups farmer’s cheese
1 egg yolk
½ cup sugar
¼ teaspoon ground nutmeg
¼ teaspoon cinnamon
¼ teaspoon salt
¼ cup blue berries
butter or vegetable oil
2 cups fresh blueberries
1/2 cup sugar

1. In a medium size bowl, mix together the flour and salt
2. Gradually whisk in the eggs and then the milk until smooth.
3. Stir in the melted butter.
4. Lightly oil a heavy, 8-inch crepe pan, and heat it over a medium heat.
5. Pour in about 3 tablespoons of batter, and tilt the pan to spread it evenly over the bottom. Cook the crepe until it’s brown on the bottom and no longer runny on the top (don’t flip it!) Remove it to a plate with a spatula.
6. Cook the rest of the batter, oiling the pan again each time and stacking the finished crepes on top of each other, cooked side up. You’ll have about twelve.

To make the filling
1. In a medium size bowl, mix together the cheese, yolk, sugar, nutmeg, cinnamon, salt and berries.

To make compote
1. In a non-reactive sauce pan on medium heat cook the berries and the sugar together just until the sugar dissolve completely and the berries just start getting soft, approximately for 5 minutes.

To finish the blintzes
1. Place a crepe, browned side up, on a flat surface.
2. Place 2 generous tablespoons of filling in a fat line down the center.
3. Fold one side over the filling. Fold both ends in toward the center, and then roll the blintz the long way to seal.
4. Allow 2 -3 blintzes per person. Freeze extra.
5. Heat a small amount of butter or vegetable oil in a large, heavy skillet over medium heat.
6. Working in batches, place the blintzes in the pan, seam side up, and cook until lightly browned, 3 to 4 minutes, turn and brown on the other side, to 4 minutes longer. If they have been frozen, brown the blintzes over low heat, covered, and turn them more often.
7. Transfer the blintzes to a plate and top them with the blueberry compote and serve.
Crustless Broccoli-Cheddar Quiches.txt
Crustless Broccoli-Cheddar Quiches

servings:4
cook time:10min

Ingredients

Butter, for ramekins
Coarse salt
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half
Ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)
Crusty bread and mixed salad (optional)

Directions

Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside.
Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well;
transfer to a cutting board, and blot dry with paper towels. Chop coarsely.

In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
Stir in broccoli and cheese.

Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly.
Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.
Ham & Cheese Muffins.txt
Ham & Cheese Muffins (Makes 18 Muffins)


Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

1 1/2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk (or add 1.25 tsp. white vinegar or lemon juice to regular milk and let sit for 10 minutes)
2 eggs
1/4 cup vegetable or canola oil
2 tablespoons maple syrup or honey
1 cup cheddar cheese, shredded
1 cup ham, chopped fine

Preparation

1. Preheat oven to 350 degrees.
2. Combine the first 5 dry ingredients in a bowl and stir to combine.
3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.
4. Add the buttermilk to the egg mixture and stir.
5. Add the buttermilk mixture to the flour and stir until just combined.
6. Fold in the cheese and ham.
7. Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).
8. Cool on a wire rack and serve.
Mini German Pancakes.txt
Mini German Pancakes

Ingredients:
6 eggs
1 cup milk (you can use skim or low fat milk if you want)
1 cup flour
1/4 tsp salt

Toppings: Powdered sugar and lemon juice, or maple syrup

Preheat oven to 425. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend. (Do not over mix. Batter will be lumpy.) Pour batter in cupcake pans. Makes approx. 12-16 mini German pancakes. Bake 18-25 minutes depending on type of cupcake pan and the amount of batter in each cupcake tin. Remove from oven. Let cool for just a minute or two. Remove mini pancakes from pan. Drizzle with lemon juice and sprinkle with powdered sugar. You can also serve with maple syrup if you prefer instead of using lemon juice. Enjoy for breakfast, lunch or dinner!
Peanut Butter and Banana Stuffed French Toast.txt
Peanut Butter and Banana Stuffed French Toast


Ingredients:

4 slices day-old white or wheat bread
2 ripe bananas
8 tablespoons creamy peanut butter
Honey, for drizzling
4-5 eggs
½ cup half-and-half
¼ cup orange juice
1 tablespoon vanilla
1 tablespoon dark rum
1 teaspoon cinnamon
Dash salt
Butter or oil, for frying
Powdered sugar, for topping
Maple Syrup, for topping

Directions:

Lay bread out on counter and spread a thin layer of peanut butter on each slice.
Peel banana and slice enough to cover every other piece of bread. (You will be making two complete sandwiches).
Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops).
Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 2 sandwiches.

In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, and salt.
Heat skillet to medium heat until butter melts and begins to sizzle. Dip one sandwich at a time into rum batter and place into skillet.
Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in ½ diagonally.
Top with powdered sugar, butter and maple syrup.
Sausage and Leek Casserole.txt
Sausage and Leek Casserole

Ingredients

Oil
2 cups leeks, cut in rings, rinsed thoroughly
1/8 teaspoon red pepper flakes
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground pork sausage
1/2 loaf French baguette
1 cup grated Cheddar
1 cup pepper jack cheese
6 each large eggs
1/2 cup milk
1/4 cup heavy cream

Directions

Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.

In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.

Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.

Preheat oven to 375 degrees F.

The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.
Slow Cooker Sausage Breakfast Casserole.txt
Slow Cooker Sausage Breakfast Casserole

Ingredients

26 oz. frozen shredded hash brown potatoes
1 lb Sausage, browned and broken
1 cup (4 ounces) shredding mozzarella cheese
1/2 cup (2 ounces) shredding parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1 tsp salt
1/4 tsp ground black pepper

Directions

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potato on the bottom of slow cooker.
2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended.
4. Pour evenly over potato-sausage mixture.
5. Cook on low setting for 6-8 hours.
Deserts
Blueberry Yogurt Cookies with Lemon Cream Cheese Frosting.txt
Blueberry Yogurt Cookies with Lemon Cream Cheese Frosting

Makes about 48 cookies

* Recipe Notes: These cookies are soft and moist, reminiscent of a muffin top! I used fresh blueberries, but frozen work great too. The cookies are also delicious without the frosting.

For the blueberry yogurt cookies:
1 cup granulated sugar
1 1/2 cups plain Greek yogurt
1 large egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries

For the lemon cream cheese frosting:
1 (8-ounce) package cream cheese, softened
2 3/4 cups confectioners’ sugar
1/4 cup fresh squeezed lemon juice
2 teaspoons grated lemon zest

1. Make the cookies: Preheat the oven to 375 degrees Fahrenheit. Grease several baking sheets, or line them with silicone baking mats, and set aside.

2. In a large mixing bowl, mix together the sugar and yogurt, then blend in the egg and vanilla.

3. In a separate bowl, whisk the flour, baking powder, and salt together, then blend it into the wet yogurt mixture. Gently fold in the blueberries.

4. Drop tablespoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake for about 10 minutes, until the cookies start to barely brown at the edges.
Remove from the oven and let the cookies cool on the baking sheet for two minutes, and then move the cookies to a wire cooling rack to cool completely.
Some of the blueberries will burst during baking—this is to be expected and will not affect the taste!

5. Make the frosting: Beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
Slowly add the confectioners’ sugar and lemon juice and beat until creamy, about 3 minutes. Stir in the lemon zest. Spread on top of the cooled cookies.
These cookies are best eaten within 1 to 2 days.
Cake Mix Rum Cake.txt
Cake Mix Rum Cake
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings: 8 to 10

Ingredients
1 cup coarsely chopped pecans
1 15.25-ounce box yellow cake mix
1 3.4-ounce package vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1/2 cup water
1/2 cup white rum
For the glaze:
1/2 cup butter
1 cup sugar
1/4 cup water
1/2 cup white rum

Instructions
Preheat the oven to 325°F. Grease and flour a Bundt pan with at least a 10-cup capacity. Sprinkle the pecans in the bottom of the pan.
With a mixer, mix together the cake mix, pudding mix, eggs, vegetable oil, water, and rum. Continue mixing until well combined. Pour the batter over the pecans.
Bake for 50 to 60 minutes, or until a toothpick inserted into the middle part of the cake comes out clean and the cake starts to pull away from the edges of the pan.
Make the glaze by combining the butter, sugar, and water in a small saucepan. Bring to a boil then remove from the heat. Stir in the rum. Pour over the warm cake while it is still in the pan. Allow the cake to cool before removing from the pan.
Carrot and Zucchini Mini Muffins.txt
Carrot and Zucchini Mini Muffins by Giada De Laurentiis
Makes 24 mini muffins

What You’ll Need

For the muffins
1 cup almond flour
1/4 cup brown rice flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/3 cup grape seed oil
1/3 cup maple syrup
1 large egg, room temperature
1/3 cup grated carrots (from 1 medium peeled carrot)
1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
1/2 cup raisins

For the frosting (optional)
1 cup (about 8 ounces) whipped cream cheese, at room temperature
1 1/2 tablespoons honey

Directions

1. Place an oven rack in the center of the oven. Preheat to 350 degrees F. Line 24 mini muffin cups with paper liners. Set aside.

2. In a medium bowl, sieve together the flours, salt, baking powder, baking soda and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.

3. In a separate medium bowl, whisk together the oil, syrup and egg. Add the dry ingredients and mix well until combined. Mix in the carrot, zucchini and raisins.

4. Using 2 small spoons, fill the muffin cups 3/4 full with the batter and bake for 15 minutes until light golden. Cool for 5 minutes. Transfer the muffins to a wire rack to cool, about 30 minutes.

5. Frosting: In a small bowl, mix together the cream cheese and honey until smooth. Spread the cooled muffins with frosting and serve.
Carrot Cake.txt
Carrot Cake

Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze (recipe below)
Cream Cheese Frosting (recipe below)

Preparation
Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.

Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.
Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Buttermilk Glaze

Ingredients
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Preparation
Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes.
Remove from heat, and stir in vanilla.

Cream Cheese Frosting

Ingredients
3/4 cup butter or margarine, softened
1 (12-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
Carrot Cake Oatmeal Cookies.txt
Carrot Cake Oatmeal Cookies

Yields: 14 cookies

1 cup (100g) instant oats
¾ cup (90g) whole wheat flour
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
? tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) pure maple syrup
¾ cup (68g) grated carrots (about 1 smallish medium)

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
Notes: It’s incredibly important to measure both the oats and flour correctly, using a kitchen scale or the spoon-and-level method described in the link above. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.

To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.

Be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil, butter, or margarine.

Honey or agave may be substituted in place of the pure maple syrup.

If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!
Carrot Cake Roll.txt
Carrot Cake Roll

Yield: 12 servings

Carrot Cake Roll


Ingredients

For the Cake:
3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots (about 2 medium carrots)
Powdered sugar, to aid in rolling
For the Filling:
6 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting

Instructions

Preheat oven to 350 degrees. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

Notes

Optional: add 1/2-1 cup toasted pecans or walnuts to the filling!
Carrot Zucchini Bars With Lemon Cream Cheese Frosting.txt
Carrot Zucchini Bars With Lemon Cream Cheese Frosting

Ingredients

For the bars
2 eggs
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cups shredded carrots
1 cup shredded zucchini
1/2 cup chopped walnuts (optional)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda

For the frosting
1 (8 ounce) packages cream cheese
1 cup powdered sugar
1 1/2 teaspoons lemon zest

Directions

Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.
Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients.
Then fold in the carrot, zucchini, and walnuts.
In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into a greased 13x9 inch baking pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer
on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.
Coconut Cream Pie.txt
Coconut Cream Pie


Light coconut milk lacks rich coconut flavor, so skip it in favor of regular coconut milk.

Makes one 9-inch pie, serving 8 to 10
Crust

6 ounces animal crackers
2 tablespoons unsweetened shredded coconut
1 tablespoon granulated sugar
4 tablespoons unsalted butter , melted and cooled

Filling

14 ounces coconut milk (1 can)
1 cup whole milk
1/2 cup unsweetened shredded coconut
1/2 cup granulated sugar
1 tablespoon granulated sugar
3/8 teaspoon table salt
5 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter , cut into 2 pieces
1 teaspoon vanilla extract

Whipped Cream and Garnish

1 1/2 cups heavy cream (cold)
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon unsweetened shredded coconut , toasted in a small dry skillet until golden brown



See Illustrations Below: Pastry Cream 101

1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.

2. For the filling: Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves. Following illustrations 1 through 6, whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Off heat, whisk in butter and vanilla until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.

3. For the whipped cream: Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.




STEP BY STEP: Pastry Cream 101
1. After heating the milk and most of sugar, whisk egg yolks, cornstarch, and remaining sugar together.
2. Temper yolks by gradually pouring/ladling hot milk mixture over yolks while whisking constantly.

3. Add remaining hot milk to yolk mixture in 3 to 4 batches, whisking constantly until combined.
4. Pour mixture back into saucepan and cook, whisking constantly, until thickened.

5. Off heat, whisk in vanilla extract and butter until butter is melted and fully incorporated.
6. Pour hot filling into cooled pie shell and chill until firm.
Creamy Milk Chocolate Frosting.txt
Creamy Milk Chocolate Frosting


This frosting needs about an hour to cool before it can be used, so begin making it when the cake comes out of the oven.

Makes about 2 cups 1/2 cup heavy cream
pinch table salt
1 tablespoon light corn syrup (or dark)
10 ounces milk chocolate , chopped
1/2 cup confectioners' sugar
8 tablespoons unsalted butter (1 stick), cold, cut into 8 pieces




Heat cream, salt, and corn syrup in microwave-safe measuring cup on high until simmering, about 1 minute, or bring to simmer in small saucepan over medium heat. Place chocolate in workbowl of food processor fitted with steel blade. With machine running, gradually add hot cream mixture through feed tube; process 1 minute after cream has been added. Stop machine; add confectioners´ sugar to workbowl and process to combine, about 30 seconds. With machine running, add butter through feed tube one piece at a time; process until incorporated and smooth, about 20 seconds longer. Transfer frosting to medium bowl and cool at room temperature, stirring frequently, until thick and spreadable, about 1 hour.
Easy Caramel Sauce.txt
Easy Caramel Sauce


If you make the caramel sauce ahead, reheat it in the microwave or a small saucepan over low heat until warm and fluid. When the hot cream mixture is added in step 3, the hot sugar syrup will bubble vigorously (and dangerously), so don't use a smaller saucepan.

Makes about 1 1/2 cups 1/2 cup water
1 cup granulated sugar
1 cup heavy cream
1/8 teaspoon table salt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice

1. Place water in heavy-bottomed 2-quart saucepan; pour sugar in center of pan, taking care not to let sugar crystals adhere to sides of pan. Cover and bring mixture to boil over high heat; once boiling, uncover and continue to boil until syrup is thick and straw-colored (syrup should register 300 degrees on candy thermometer), about 7 minutes. Reduce heat to medium and continue to cook until syrup is deep amber (syrup should register 350 degrees on candy thermometer), about 1 to 2 minutes.

2. Meanwhile, bring cream and salt to simmer in small saucepan over high heat (if cream boils before sugar reaches deep amber color, remove cream from heat and cover to keep warm).

3. Remove sugar syrup from heat; very carefully pour about one quarter of hot cream into it (mixture will bubble vigorously), and let bubbling subside. Add remaining cream, vanilla, and lemon juice; whisk until sauce is smooth. (Sauce can be cooled and refrigerated in airtight container for up to 2 weeks.)
Ginger-Orange Carrot Cake with Orange-Cream Cheese Frosting.txt
Ginger-Orange Carrot Cake with Orange-Cream Cheese Frosting

Makes one 13 by 9 inch cake
Ginger-Orange Carrot Cake

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 pound medium carrots (6 to 7 carrots), peeled
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup packed light brown sugar (3 1/2 ounces)
4 large eggs
1 tablespoon grated orange zest
1 1/2 cups vegetable oil safflower oil, or canola oil
1/2 cup minced crystallized ginger

Orange-Cream Frosting

8 ounces cream cheese softened but still cool
5 tablespoons unsalted butter softened, but still cool
1 tablespoon orange juice
1 tablespoon grated orange zest
1 1/4 cups confectioners' sugar (4 1/2 ounces)

1. For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.

2. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.

3. In a food processor fitted with a large shredding disk, shred the carrots (you should have about 3 cups); transfer the carrots to a bowl and set aside. Wipe out the food processor workbowl and fit with the metal blade. Process the granulated and brown sugars, eggs and the orange zest until frothy and thoroughly combined, about 20 seconds. With the machine running, add the oil through the feed tube in a steady stream. Process until the mixture is light in color and well emulsified, about 20 seconds longer. Scrape the mixture into a medium bowl. Stir in the carrots, crystallized ginger, and the dry ingredients until incorporated and no streaks of flour remain. Pour into the prepared pan and bake until a toothpick or skewer inserted into the center of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through the baking time. Cool the cake to room temperature in the pan on a wire rack, about 2 hours.

4. For the frosting: When cake is cool, process cream cheese, butter, and orange juice and zest in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.

5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)
Grandma's Gingersnap Cookies.txt
Grandma's Gingersnap Cookies

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 30

Ingredients:
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

Directions:

Preheat oven to 350 degrees F.

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
Stir the mixture to blend evenly, and sift a second time into another bowl.

Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar.
Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.
Sift in the remaining flour mixture, and mix together until a soft dough forms.
Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands.
Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
Cool cookies on a wire rack. Store in an air tight container.
Healthy Strawberry Oat Squares.txt
Healthy Strawberry Oat Squares

Ingredients:
Filling

2 Tablespoons cornstarch
2 Tablespoons warm water
2 cups finely diced strawberries
1/4 cup maple syrup
1 Tablespoon granulated sugar

Oatmeal Base + Topping

2 and 1/4 cup quick oats (not whole rolled oats)
1 teaspoon ground cinnamon
1 cup unsalted almond butter (or peanut butter or sunflower seed butter)
1/4 cup maple syrup
1/4 cup apple butter*
1 large egg, beaten
1/2 cup sliced almonds

Directions:

Make the strawberry filling first by mixing the cornstarch with the warm water until it all of the cornstarch has dissolved and there are no more clumps. It should resemble milk. Set aside. Combine the strawberries, maple syrup, and sugar together in a small sauce pan over medium heat. Bring to a boil and stir well. Remove from heat and stir in the pre-mixed cornstarch. Whisk until all clumps are gone and set aside to thicken and cool.
Preheat oven to 325F degrees. Line an 8x8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Set aside.
Make the oat crust/topping: In a large bowl, combine the quick oats, cinnamon, almond butter, maple syrup, apple butter, and beaten egg. Mix until all of the oats are moistened and the mixture is thoroughly combined. Reserve 1/2 cup of the oat mixture. Press the remaining oat mixture into prepared baking pan. Make sure it is firmly pressed down and even. Spread the strawberry filling on top. To the reserved 1/2 cup oat mixture, add the sliced almonds. Crumble this over the strawberry filling and, using the back of a spatula, press the topping down firmly into the strawberry filling. You want to make sure it sticks well.
Bake for 25-30 minutes. The topping will be lightly browned. Allow to cool completely before cutting into squares.
Makes 9-12 squares, depending how large you cut them. Squares stay fresh covered tightly at room temperature or in the refrigerator for up to 5 days. Bars freeze well, up to 2 months.
Italian Anise Cookies With Icing .txt
Italian Anise Cookies With Icing

Ingredients:

1/2 cup butter, softened
1/2 cup sugar
3 large eggs
2 teaspoons anise extract (or almond extract)
2 1/2 cups all-purpose flour (may need up to 3 cups)
1 tablespoon baking powder
2 -3 tablespoons milk

ICING

2 cups confectioners' sugar
3 tablespoons milk
1/8 teaspoon anise extract

Directions:

1 Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2 For cookies, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add anise extract.

3 Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk.
Add another third of the flour and another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter
(it should be softer than a drop cookie dough).

4 Use a 1 T. cookie scooper to make simple round drop cookies - use wet fingers to pat any rough edges OR for an Easter-Egg look,
roll 1 T. dough into an elongated ball.

5 Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).

6 For icing: mix sugar, milk and extract to make a sugar glaze. HINT: When I make the icing,
I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping. Also, I like to divide the mixture in thirds,
and then add ONE DROP of food coloring to each batch (pink, green, yellow).

7 Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.

8 Allow icing to harden overnight; then store in air-tight containers or freeze.
Key Lime Curd.txt
Key Lime Curd


1/2 cup key lime juice
3/4 cup sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, cut into 4 pieces

In a medium heatproof bowl, whisk the lime juice, sugar, and eggs together until well combined. Add the butter and set the bowl over a saucepan of simmering water. Cook, whisking almost constantly, until the curd has thickened enough to coat the back of a spoon and registers 160 F on an instant read thermometer. Strain through a fine-mesh strainer into a second heatproof bowl. Allow to cool slightly, then press a piece of plastic wrap against the surface and store in the refrigerator. The curd will keep for a week.

Makes about 1 1/2 cups
Lemon Blueberry Zucchini Cake.txt
Lemon Blueberry Zucchini Cake
PREP TIME 15 MINS
COOK TIME 40 MINS
COOLING TIME 20 MINS
TOTAL TIME 55 MINS
SERVINGS: 8

Ingredients
3 eggs lightly beaten, room temperature
1 c (224g) vegetable oil
3 tsp. vanilla extract
2 1/4 c (450g) white sugar
2 c finely shredded and lightly drained zucchini
3 c (375g) all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 pt fresh blueberries you can reserve a few for garnish if so desired

Lemon Buttercream
1 c (226g) butter, room temperature
3 1/2 c confectioners sugar
1 lemon juice and zest of (about 2 tablespoons)
1 tsp. vanilla extract
1/8 tsp. salt

Instructions

Preheat oven to 350°F. Prepare two 8-inch round cake pans with butter and flour or use non-stick baking spray.
Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Life the edges of the towel up and squeeze some of the extra moisture out, but you do not want the zucchini to be dry. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Lemon Buttercream
Combine butter, sugar and salt and beat till well combined.
Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
Fold in zest (If you are piping this buttercream, I recommend leaving out the zest).
Lemon Cheesecake.txt
Lemon Cheesecake


While this recipe takes several hours from start to finish, the actual preparation is simple, and baking and cooling proceed practically unattended. The cheesecake can be made up to a day in advance; leftovers can be refrigerated for up to 4 days, although the crust will become soggy.

Serves 12 to 16
Cookie-Crumb Crust

5 ounces Nabisco Barnum's Animal Crackers or Social Tea Biscuits
3 tablespoons granulated sugar
4 tablespoons unsalted butter , melted and kept warm

Filling

1 1/4 cups granulated sugar (8 3/4 ounces)
1 tablespoon grated lemon zest
1/4 cup lemon juice
1 1/2 pounds cream cheese , (three 8-ounce packages), cut into rough 1-inch chunks and left to stand at room temperature 30 to 45 minutes
4 large eggs , room temperature
2 teaspoons vanilla extract
1/4 teaspoon table salt
1/2 cup heavy cream

Lemon Curd

1/3 cup lemon juice
2 large eggs
1 large egg yolk
1/2 cup granulated sugar (3 1/2 ounces)
2 tablespoons unsalted butter , cut into 1/2-inch cubes and chilled
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch table salt



See Illustrations Below: Judging When the Curd is Cooked

1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, process cookies to fine, even crumbs, about 30 seconds (you should have about 1 cup). Add sugar and pulse 2 or 3 times to incorporate. Add warm melted butter in slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand, about ten 1-second pulses. Transfer mixture to 9-inch springform pan; using bottom of ramekin or dry measuring cup, press firmly and evenly into pan bottom, keeping sides as clean as possible. Bake until fragrant and golden brown, 15 to 18 minutes. Cool on wire rack to room temperature, about 30 minutes. When cool, wrap outside of pan with two 18-inch square pieces heavy-duty foil; set springform pan in roasting pan.

2. FOR THE FILLING: While crust is cooling, process 1/4 cup sugar and lemon zest in food processor until sugar is yellow and zest is broken down, about 15 seconds, scraping down bowl if necessary. Transfer lemon sugar to small bowl; stir in remaining 1 cup sugar.

3. In standing mixer fitted with paddle attachment, beat cream cheese on low to break up and soften slightly, about 5 seconds. With machine running, add sugar mixture in slow steady stream; increase speed to medium and continue to beat until mixture is creamy and smooth, about 3 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to medium-low and add eggs 2 at a time; beat until incorporated, about 30 seconds, scraping sides and bottom of bowl well after each addition. Add lemon juice, vanilla, and salt and mix until just incorporated, about 5 seconds; add heavy cream and mix until just incorporated, about 5 seconds longer. Give batter final scrape, stir with rubber spatula, and pour into prepared springform pan; fill roasting pan with enough hot tap water to come halfway up sides of springform pan. Bake until center jiggles slightly, sides just start to puff, surface is no longer shiny, and instant-read thermometer inserted in center of cake registers 150 degrees, 55 to 60 minutes. Turn off oven and prop open oven door with potholder or wooden spoon handle; allow cake to cool in water bath in oven for 1 hour. Transfer springform pan without foil to wire rack; run small paring knife around inside edge of pan to loosen sides of cake and cool cake to room temperature, about 2 hours.

4. FOR THE LEMON CURD: While cheesecake bakes, heat lemon juice in small nonreactive saucepan over medium heat until hot but not boiling. Whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes. Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap; refrigerate until needed.

5. TO FINISH THE CAKE: When cheesecake is cool, scrape lemon curd onto cheesecake still in springform pan; using offset icing spatula, spread curd evenly over top of cheesecake. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. To serve, remove sides of springform pan and cut cake into wedges.




STEP BY STEP: Judging When the Curd is Cooked
1. At first, the curd will appear thin and soupy.
2. When the spatula leaves a clear trail in the bottom of the saucepan (which quickly disappears), the curd is ready to come off heat.

3. If the curd continues to cook, it will become thick and pasty, and a spatula will leave a wide clear trail.
Lemon Coconut Macaroons.txt
Lemon Coconut Macaroons (By Paula Deen)

Ingredients

1 large egg white
1/8 teaspoon salt
3/4 cup sweetened condensed milk
1 tablespoon lemon zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 (14-ounce) bag shredded sweetened coconut, finely chopped

Directions

Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk the egg white and salt until frothy, about 2 minutes.
Stir in the condensed milk, zest, and extracts. Using a rubber spatula, fold in the coconut until well combined.
Using a small spring-loaded scoop and your hands, shape the mixture into 1 1/2-inch mounds.
Place the macaroons about 1 inch apart on the prepared baking sheets. Bake until lightly brown, about 20 minutes.
Transfer the pans to wire racks and let cool completely.
Lemon Crinkle Cookies.txt
Lemon Crinkle Cookies

Yield: 2-3 dozen
Prep Time: 20 min
Cook Time: 10 min
Total Time: 30 min

Ingredients:

1/2 cups Butter, Softened
1 cup Granulated Sugar
1/2 teaspoons Vanilla Extract
1 whole Egg
1 teaspoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
1/4 teaspoons Salt
1/4 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1-1/2 cup All-purpose Flour
1/2 cups Powdered Sugar
Directions:

Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice.
Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.
Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate.
Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}.
Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non stick darker baking tray, reduce baking time by about 2 minutes.
Meringue Cookies - Chocolate Chip.txt
Meringue Cookies - Chocolate Chip

Ingredients
3 egg whites (see note)
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sugar
7 ounces high-quality dark chocolate, finely chopped

Directions
1.Preheat the oven to 300°F. Begin whipping the egg whites in a stand mixer fitted with a whisk attachment on low speed. As the whites start to look wet and frothy, after about 45 seconds, add cream of tartar and salt and allow it to dissolve with the mixer still on low speed, about 10 seconds.

2.While the whites are still frothy, slowly begin to add the sugar in a steady stream with the mixer on low. Once you've added about 1/4 cup of the sugar, increase the speed to medium and continue to gradually add the sugar as the mixer runs.

3.Once all the sugar has been added, increase the speed to high and whisk until the meringue is thick and glossy and holds firm peaks when you lift the whisk out of it, about 4 minutes. If it's not there yet, continue to whip the meringue on high speed at 30 second intervals and test again.

4.Once the meringue is at firm peak stage, spoon a tiny dot of it onto each of the four corners of a baking sheet and press the parchment paper liner down over it. This will anchor the parchment paper.

5.Carefully fold the chocolate into the meringue with a rubber spatula, taking care not to deflate it.

6.Spoon 1 1/2 inch to 2 inch dollops of the meringue mixture onto the baking sheet, spaced one inch apart. Try to shape the meringues with a spoon so they have crags and ridges all over.

7.Bake until the meringues harden on the outside, develop cracks and are only slightly moist on the inside, about 2 hours (this can vary widely depending on your oven). To test for doneness, remove one meringue, allow to cool at room temperature for 5 minutes, then break open to check texture. The center should only be slightly moist at this point.

8.Allow the meringues to cool on a wire rack. Allow them to cool for at least 1 hour (see note) in a dry place before storing them in a container with the lid left only partially on. Moisture and humidity will cause them to melt, so try to use them soon after baking.
Nutella Cookies.txt
Nutella Cookies

1 c flour
1 c Nutella
1 egg

Bake ~360 for ~8 min, depending on your oven and how large the cookies are.
Pastor Ryan’s Monkey Bread.txt
Pastor Ryan’s Monkey Bread

INGREDIENTS
3 cans Buttermilk Biscuits (the Non-flaky Ones)
1 cup Sugar
2 teaspoons (to 3 Teaspoons) Cinnamon
2 sticks Butter
1/2 cup Brown Sugar

INSTRUCTIONS
Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.
Peach Cobbler.txt
Peach Cobbler

Serves 8


10 ripe peaches, pitted and sliced (2 quarts)
1/4 cup cornstarch
2 tablespoons dark-brown sugar
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold, unsalted butter, cut into small pieces
1 large egg
2/3 cup heavy cream
Vanilla ice cream or whipped cream, for serving

1. Preheat oven to 375°. Place peaches, cornstarch, dark-brown sugar, and cinnamon in a large bowl. Toss until well combined. Pour mixture into an 8 1/2-by-11 1/2-inch baking dish.

2. In a large bowl, combine flour, 1/4 cup granulated sugar, the baking powder, and salt. Using a fork, two knives, or a pastry blender, cut in the butter until the mixture resembles coarse meal.

3. Whisk together egg and cream in a liquid-measuring cup. Slowly add this mixture to dry ingredients; mix with a fork until dough just comes together. Turn dough out onto a lightly floured board, and roughly shape into a 12-inch log. Using a bench scraper, cut log into twelve equal portions.

4. Place rough balls of dough on top of peach mixture. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden brown, about 45 minutes. Transfer pan to a rack, and let cool slightly. Serve with vanilla ice cream or whipped cream.
Pecan Pie Muffins.txt
Pecan Pie Muffins


Ingredients

1 cup Packed Light Brown Sugar
1/2 cups All-purpose Flour
1 cup Chopped Pecans
2/3 cups Softened Butter
2 whole Eggs Beaten


Preparation Instructions

Preheat oven 350 F.

Grease your muffin pan (whatever size) or use the silicone cups. I grease my silicone muffin cups with Crisco or lard.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth.
Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
Bake for 20 to 25 minutes. Cool on wire racks when done.
Pineapple Upside-Down Cake.txt
Pineapple Upside-Down Cake

Makes two cakes

Ingredients

Nonstick cooking spray
3 cups cake flour, plus more for pan***
1 cup butter, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole buttermilk
1 1/2 cups firmly packed brown sugar
2 (20-ounce) cans pineapple slices in juice, drained well
1 (10-ounce) jar maraschino cherries, drained well

***if only all purpose flour is available, just put 2T cornstarch in the bottom of a one cup measuring cup then top with flour and level.

Directions

Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.
Soft & Chewy Oatmeal Raisin Cookies.txt
Soft & Chewy Oatmeal Raisin Cookies

Yield: 2 dozen

Prep Time: 45 minutes (includes chilling)

Total Time: 1 hour
Ingredients:

1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs*
1 Tablespoon vanilla extract (yes, Tablespoon!)
1 Tablespoon molasses
1 and 1/2 cups (190g) all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups (240g) old-fashioned rolled oats
1 cup (140g) raisins*
1/2 cup (64g) chopped toasted walnuts (optional)

Directions:

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth.
Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined.
Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky.
Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much).
If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.
Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone.
Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
The cookies will continue to "set" on the baking sheet during this time.

Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.
Bake frozen cookie dough balls for an extra minute-- do not thaw.

*Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.

*Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) - this makes them nice and plump for your cookies.
Strawberry Cake.txt
Frosting:
2 8oz. packages cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1/2 cup seedless strawberry jam
3/4 cup chilled heavy whipping cream


Using electric mixer, beat cream cheese and butter in a large bowl until
smooth. Beat in sugar, then jam. Beat cream in a medium bowl until peaks
form. Fold whipped cream into frosting. Cover, chill until firm enough
to spread, about 2 hrs.


Cake:
3 cups cake flour (I used regular),
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
3 cups sugar
1 cup (2 sticks) unsalted butter, room temp.
7 large eggs
2 Tbs vanilla extract
1 cup sour cream
6 Tbs plus 1/3 cup seedless strawberry jam
2 1/4 lbs fresh strawberries, hulled, sliced, divided

Preheat oven to 325 F. Butter and flour two 9-inch cake pans with 2-inch
high sides. Sift flour, salt, baking soda and baking powder into medium
bowl. Using electric mixer, beat sugar and butter in a large bowl until
fluffy. Add eggs 1 at a time, beating to blend after each addition. Beat
in vanilla. Add sour cream, beat 30 seconds. Add flour mixture in 3
additions, beating to blend after each addition. Divide batter between
prepared pans.

Bake cakes until tester inserted into center comes out clean, about 50
minutes. Cool in pans on rack 10 minutes, then remove from pans and cool
completely.

Cut each cake horizontally in half. Place 1 cake half, cut side up, on a
cake plate. Spread 2 Tbs of jam over, then 3/4 cup frosting. Top with
3/4 cup sliced strawberries in a single layer. Repeat 2 more times with
cake layer, jam, frosting, and berries. Top with remaining cake layer,
cut side down. Spread the remaining frosting over top and sides of the
cake. Spoon the remaining 1/3 cup jam onto top and sides and using back
of the spoon swirl the jam decoratively into frosting (I skipped that,
instead I decorated the top with sliced berries). Can be made 8 hrs. ahead.
Strawberry Cookies With White Chocolate Chunks.txt
Strawberry Cookies With White Chocolate Chunks

Delicious, soft and chewy cream cheese cookies with fresh strawberries and white chocolate chunks.

Ingredients

1-1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unsalted butter-softened
4 oz cream cheese-softened
3/4 cup sugar
1 egg
1 teaspoons vanilla extract
3/4 cup chopped fresh strawberries
2 tablespoon lemon juice
1-2 tablespoon flour
5 oz white chocolate-chopped

Instructions

Preheat the oven to 350 F and line pans with parchment paper.
Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
Whisk together 1¼ cup all-purpose flour, salt and baking powder and set aside.
Beat butter with sugar and cream cheese until it’s light and fluffy.
Add egg and vanilla and mix well.
Gradually add flour mixture and mix until it’s well combined.
Stir in chopped white chocolate.
Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.
Drop heaping tablespoon of batter onto pan leaving an inch space between.
Set the cookies in the refrigerator for 5-10 minutes before baking.
Bake for 13-15 minutes( until the edges become golden brown).
Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.
Strawberry Rhubarb Crisp.txt
Strawberry Rhubarb Crisp
Ina Garten

Total Time: 1 hr 25 min
Prep: 25 min
Cook: 1 hr 0 min
Yield: 6 servings
Level: Easy


Ingredients

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Directions

Preheat the oven to 350 degrees F.

For the fruit:
Toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and orange zest together in a large bowl.
In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit.
Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping:
In the bowl of an electric mixer fitted with the paddle attachment, combine flour, remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal.
With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles.
Sprinkle the topping over fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.
Serve warm with ice cream.
Strawberry Rhubarb Muffins.txt
Strawberry Rhubarb Muffins

Yield: 18-20 muffins
Prep Time: 15 minutes
Cook Time: 12-14 minutes

Ingredients:

2 cups all-purpose flour + 1 Tb. to coat the berries
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. Salt
1/4 cup butter
1/4 cup vegetable oil
3/4 cup sugar
1 egg
1 cup plain yogurt
1/2 tsp. almond extract
3/4 cup chopped rhubarb (one large piece)
1 cup chopped strawberries
1/4 cup brown sugar for the top
Directions:

Preheat the oven to 450 degrees F. In the bowl of an electric mixer, cream together the butter, sugar and oil until smooth.
In a separate bowl, combine the first four dry ingredients. Add the egg, yogurt and almond extract to the sugar mixture and mix well. Slowly add the dry mixture into the wet mixture.

Add the chopped rhubarb and strawberries and lightly mix in.

Place paper muffin liner in your muffin tins. Use a 1/4 cup scoop to fill the liners. Sprinkle a little brown sugar on the top of each muffin.

Bake for 12-14 minutes until golden on top.
The Best Lemon Bars.txt
The Best Lemon Bars

Slightly Tart (as a lemon bar should be!) and gloriously sweet!

Prep Time:10m
Cook Time:40m
Total Time:2h 50m
Yield: 12 bars

Ingredients

Crust
1 c (2 sticks, 226g) butter, room temperature
1/2 c (100g) granulated (white) sugar
2 c (256g) all-purpose flour

Filling
4 eggs, room temperature
1 1/2 (300g) cups granulated (white) sugar
1/4 c (32g) all-purpose flour
2/3 c (160ml) fresh squeezed lemon juice

Instructions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar with pastry cutter, a fork, or your hands. Press into the bottom of a 9x13 inch pan lined with foil.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
For the filling, whisk together 1 1/2 cups sugar and 1/4 cup flour. Crack eggs into a separate bowl, then whisk them into the sugar and flour mixture. Add 2/3 cup lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the oven. (Do not cover)
Allow bars to cool in fridge for at least 2 hours then dust with confectioners sugar.
Cut into squares and serve.
Whole Wheat Chocolate Zucchini Muffins.txt
Whole Wheat Chocolate Zucchini Muffins

1/2 cup butter
1/2 cup oil
1 1/2 cups white sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour ( I used whole wheat pastry flour)
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder
2 1/2 cups grated zucchini, I used the smallest side of my grater b/c I like it small. ( I did not really measure this. I used 1 med zuch.)
1/2 cup semisweet chocolate chips

Place grated zucchini in a strainer and drain as much liquid off as you can. Set aside.

Cream together butter, oil and sugar. Add eggs, buttermilk, and vanilla. Blend well. In a separate bowl, mixdry ingredients together.
Mix dry ingredients into the butter mixture well. Add grated zucchini, and mix well. Stir in chocolate chips.
Scoop into muffin pan lined with paper liners or greased well. Bake at 325 degrees F oven for 18-20 minutes. Makes 24 muffins.
Drinks
Limeade.txt
Limonada

Makes 5 or 6 servings

1 1/3 cups fresh lime juice

1 quart water (use sparkling water for a festive touch)

1/2 to 1/3 cup sugar

In a large pitcher, mix together the lime juice, water and smaller amount of sugar. Taste and add more sugar if you think the limonada needs it. Serve over ice.

To Make Tropical Pink Limeade: Cut the ends off 2 or 3 prickly pears (handle prickly pears with latex or rubber gloves or with tongs). Make a shallow slit down the length of each one, then peel away the thick skin; discard. In a small bowl, crush the fruit into a coarse puree, then strain the puree into the limeade mixture. Taste and add more lime or sugar if necessary.
Home meals
Beef
Dana's Stuffed Zucchini.txt
Dana's Stuffed Zucchini


Ingredients

4 medium zucchini
1 medium onion, finely chopped
1 medium bell pepper, chopped
2 cloves garlic, minced
2 Tablespoons Olive Oil
1/2 pound lean ground beef
1/2 pound Italian sausage (or just use 1lb ground beef)
1/2 teaspoon Oregano
salt & pepper
2 eggs
1/2 cup Parmesan cheese, grated
1/2 cup bread crumbs
2 cups Mozzarella cheese (or Gouda, provolone, etc)

Directions

wash zucchini, DO NOT CUT OFF the ENDS!, drop into a pot of cold water, Bring to a boil and boil for 6-7 minutes (depending on size of zucchini) until tender. remove from water and set aside to cool enough to handle.
meanwhile, in a skillet, saute; olive oil, garlic, onions & peppers. When the veggies begin to soften, add your ground beef and ground sausage, oregano and salt & pepper to taste. Brown until no longer pink.
Drain off any excess oil, set aside to cool slightly.
Slice zucchini lengthwise, and scoop out the seeds and some of the meat to create a zucchini "boat", invert the zucchini shells onto a paper towel to drain.
chop the scooped out zucchini meat and seeds and stir into meat mixture.
Mix bread crumbs and Parmesan cheese into the meat mixture, then add the eggs, blend well.
Fill the zucchini "boats" with meat mixture. and top with mozzarella cheese.
In a baking dish, Bake uncovered in a 375 F degree oven for 20-30 minutes until hot and the cheese is bubbly.
Mini Meatloaves.txt
Mini Meatloaves

8 servings

Active Time: 10 minutes

Total Time: 40 minutes

Ingredients

* 8 ounces lean ground beef
* 8 ounces lean ground pork
* 8 ounces ground turkey breast
* 1 large egg, lightly beaten
* 1/4 cup quick-cooking oats
* 1/4 cup chopped fresh parsley
* 1/4 cup ketchup, divided
* 3 tablespoons low-fat milk
* 1 small onion, chopped (3/4 cup)
* 3/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper
* 1 1/2 teaspoons Worcestershire sauce

Preparation

1. Preheat oven to 375°F. Coat 8 muffin cups with cooking spray.
2. Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.
3. Form the mixture into 8 balls and place in the prepared muffin cups. Combine the remaining 2 tablespoons ketchup and Worcestershire sauce and spread about 1/2 teaspoon over each mini meatloaf.
4. Place the muffin pan on a baking sheet. Bake the meatloaves until their internal temperature reaches 160°F, 25 to 30 minutes. Pour off fat before serving.
Mustard-Glazed Corned Beef and Cabbage.txt
Mustard-Glazed Corned Beef and Cabbage

Total Time: 3 hr 45 min

Prep Time: 20 min

Ingredients

1 (3 lb) piece corned beef (with spice packet, if included), trimmed of excess fat
1 bottle(s) (12 oz) pale ale or light beer
1 medium onion, halved
2 clove(s) garlic, smashed
2 dried bay leaves
1 1/2 pound(s) small red potatoes, halved or quartered, if large
1 small head green cabbage (about 1 3/4 lb), cut into 8 wedges
3/4 cup(s) whole-grain mustard
1/4 cup(s) packed light brown sugar
2 tablespoon(s) cider vinegar

Directions

Place corned beef in a large pot. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water and the contents of the spice packet (if included), and bring to a boil. Reduce heat and simmer, covered, until tender and easily pierced with a fork, 2 1/2 to 3 hours.
Heat oven to 375ºF. Transfer the beef to a foil-lined baking sheet. Add the potatoes and cabbage to the pot and simmer, covered, until the vegetables are just tender, 10 to 15 minutes.
Meanwhile, in a bowl, combine the mustard, sugar and vinegar. Brush the beef with 3 Tbsp of the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.
Nannys Brisket.txt
3Lb. FIRST-CUT Brisket
2 large onions coursely chopped
2 TBSP. oil
1 small can of tomato sauce
kosher salt
pepper
garlic powder

Preheat oven to 350 degres

Rub both sides of brisket with kosher salt.
In a roasting pan or cast iron pot on top of the stove, sear the brisket on both sides.
Remove meat from the pan and set aside.
Pour Oil into pan and saute the onions over high to medium heat until they edges are brown.
Season the brisket with pepper and garlic powder.
Place brisket on top of onions and pour tomato suace over it.
Place covered roaster or cast iron pot in preheated 350 degree oven for at least two hours for a three pound brisket.
Philly Cheesesteak stuffed bell peppers.txt
Philly Cheesesteak stuffed bell peppers

INGREDIENTS

8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.
Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
Preheat oven to 400*
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
Serve and Enjoy!!

Makes 4 servings – 6 net carbs per serving
Sloppy Joes.txt
Sloppy Joes

Ingredients

1 tablespoon vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
2 pounds lean ground beef
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 cup barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (recommended: Tabasco)
4 hamburger buns, split

Directions

Heat oil in a large skillet with straight sides. Add the bell peppers and garlic. Saute until tender, about 3 minutes. Season with salt and pepper.

Add the ground beef to the vegetables. Stir and cook about 8 minutes, until the meat is no longer pink and fully cooked.

Add tomato sauce, tomato paste, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir. Simmer until thickened, about 10 minutes. Serve on hamburger bun with extra sauce.
Stuffed bell peppers.txt
Ingredients

8 bell peppers
2 tablespoons vegetable oil
1 cup finely chopped yellow onions
2 lbs groud meat (beef, turkey, pork)
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Pinch red pepper flakes
2 cups cooked brown rice
8 ounces tomato sauce
1 can diced tomatoes
1/2 cup shredded cheddar cheese
Water

Directions

Preheat the oven to 350 degrees F.

Wash bell peppers, and make a shallow slice across the bottom just to give you a flatter bottom without creating a hole. Reserve the bottom part.
Slice across the top, just below the stem. Throw away stem, seeds, and white strips, but reserve the top ring.

In a large pot of boiling water, parboil the peppers until just tender, 5 minutes. Remove with a slotted spoon and dry on paper towels.

Chop the reserved bell pepper pieces.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes.
Add the ground meat, garlic, parsley, salt, black pepper, and pepper flakes.
Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 8 minutes.
Add the rice, tomato sauce, and diced tomatoes and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep.
Stuff the bell peppers with the rice mixture and place in the baking dish.
Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes. Sprinkle with cheese during the last 5 minutes of cooking.

Remove from the oven and let rest for 10 minutes before serving.
Sweet Potato-Topped Shepherd’s Pie.txt
Sweet Potato-Topped Shepherd’s Pie

INGREDIENTS:

* 3 large or 4 medium sweet potatoes, peeled and cut into chunks
* Salt and pepper
* 1 cup milk
* 3 tablespoons butter
* 1 egg, beaten
* 1 teaspoon paprika or sweet smoked paprika
* 1 1/2 tablespoons extra-virgin olive oil (EVOO)
* 8 ounces cremini or white mushrooms, quartered
* 1 1/2 pounds ground sirloin
* 1 onion, chopped
* 2 large cloves garlic, chopped
* 2 tablespoons fresh sage, thinly sliced, or 2 teaspoons dried rubbed sage (about 2/3 palmful)
* 1 cup frozen peas
* 2 tablespoons flour
* 3/4 cup dark beer (optional)
* 1 cup beef stock (1 1/2 cups if not using beer)
* About 3 tablespoons worcestershire sauce
* 2 tablespoons dijon mustard
* A little chopped fresh parsley, for garnish

DIRECTIONS:

1.

Place the sweet potatoes in a large pot, cover with water and bring to a boil. Salt the water and cook the potatoes until tender, about 18 minutes; drain. Return the potatoes to the hot pot and mash with the milk, 1 tablespoon butter, the egg and paprika; season with salt and pepper.

Preheat the broiler and position a rack in the lower third of the oven. Place a heavy pot or large dutch oven on medium-high heat. Add the EVOO, 1 1/2 turns of the pan, and the mushrooms and cook until darkened, 6 to 7 minutes. Add the sirloin and cook until browned, 5 minutes. Add the onion, garlic and sage; season with salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the peas.

While the onion cooks, heat a small saucepan or skillet over medium-high heat. Add the remaining 2 tablespoons butter to melt, then whisk in the flour for 1 minute. Add the beer, if using, and cook until reduced, a minute or two. Add the beef stock and worcestershire; season with salt and pepper. Cook until thickened slightly, then whisk in the mustard. Stir the gravy into the meat..

Pour the meat and gravy into a casserole and top with the sweet potatoes. Broil until the potatoes are set and lightly golden-brown at the edges. Top with the parsley.
Szechuan Beef.txt
Szechuan Beef

Recipe Summary
Difficulty: Easy
Yield: 4 servings

1 pound flank steak, sliced very thinly
1 tablespoon soy sauce
1 teaspoon cooking wine
2 teaspoons cornstarch
4 tablespoons vegetable oil
1 teaspoon sliced fresh garlic
1 teaspoon sliced jalapeno pepper
6 (1-inch) sections green onion

Sauce:
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/2 teaspoon sesame oil

Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside. Heat the wok and 4 tablespoons of vegetable oil. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside, about 2 to 3 minutes. Add the green onions during the last 1 minute of cooking.
Chicken
Apricot-Glazed Chicken.txt
Apricot-Glazed Chicken

Ingredients:

4 bone-in, skin-on chicken breast halves, or leg/thigh parts about 3 lb. total
1/2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
2 Tbs. canola oil
1/2 cup apricot jam
2 Tbs. red wine vinegar
2 Tbs. whole-grain or Dijon mustard
2 garlic cloves, minced
1 large fennel bulb, trimmed, quartered lengthwise and thinly sliced
1/2 cup golden raisins

Directions:

Preheat an oven to 425ºF. Season the chicken generously with salt and pepper.

In a large ovenproof fry pan over high heat, warm the oil. Add the chicken and cook, turning once or twice, until golden brown, 8 to 10 minutes total.

Meanwhile, in a bowl, stir together the jam, vinegar, mustard, garlic and the 1/2 tsp. salt. Brush the glaze over the chicken breasts, leaving about 1 Tbs. in the bowl.
Add the fennel and toss with the remaining glaze. Spoon the fennel over the chicken. Sprinkle raisins over chicken and fennel.
Bake until the chicken is opaque throughout, about 10 minutes. Divide the chicken among individual plates, spoon the fennel over it and serve immediately. Serves 4.
Broccoli and Chicken Casserole.txt
Broccoli and Chicken Casserole

Ingredients

4 ounces dried medium noodles
2 1/2 cups chopped cooked chicken or turkey
1 10 ounce package frozen chopped broccoli, thawed
1/2 cup sliced green onions
1 10 3/4 ounce can condensed cream of mushroom soup
1/2 cup skim milk
1/2 cup shredded Swiss cheese (2 ounces)
1 teaspoon dried basil, crushed
1/8 teaspoon pepper
Paprika

Directions

1. Cook noodles according to package directions. Drain well.

2. In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions.

3. In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture.

4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Sprinkle with paprika. Makes 6 servings.

Make Ahead Tip Prepare casserole; cover and chill up to 24 hours. Bake as above.
Cashew Chicken.txt
Cashew Chicken (with a kick)

2 chicken breasts cubed
1 tbsp cooking sherry*
2 tbsp low sodium soy sauce
¼ cup oil
1/2-1 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)
3 green onions, sliced diagonally
2 cloves garlic, minced (about 1 tsp of jarred minced garlic)1/2 cup cashews, unsalted
toasted sesame seeds
lightly or unsalted cashews.

sauce:
4 tbsp soy sauce
1 1/2 tbsp cornstarch
4 tsp sugar
2 tsp white vinegar

Combine 1 tablespoon soy sauce with the cooking sherry* in medium sized bowl.
Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside.
Slice the green onions, and measure out the red pepper flakes and minced garlic.

Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.
Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden,then turn chicken.
Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount.
Add cashews. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce.
Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir.
Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice. ENJOY!
Cheesy Chicken and Wild Rice Casserole.txt
Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

______

Cheese Sauce

4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese

Top with 1 1/2 Cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.

2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.

8-10 servings
Cheesy Turkey Meatloaf Bites.txt
Cheesy Turkey Meatloaf Bites (24 Mini Bites)

Ingredients

1 zucchini, chopped
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup baby carrots (about 8), chopped
1 large egg
1 garlic clove
1 tablespoon worsteshire sauce
1 teaspoon italian herbs
1/2 cup bread crumbs (whole wheat, preferably)
1/2 cup cheddar cheese, white or orange, shredded
1 pound. ground turkey (93% lean ground meat)

Preparation

1. Preheat the oven to 375 degrees.
2. Spray a nonstick mini muffin tin with vegetable oil cooking spray or grease with oil.
3. Place the zucchini, onions, bell peppers, carrots, and garlic clove into the food processor and pulse until everything is in tiny pieces.
4. Add the egg, worchestershire sauce, herbs, bread crumbs, cheese, and turkey. Pulse until everything is combined.
5. Place about a tablespoon of the meatloaf mixture in the muffin pans and pack down with a spoon.
6. Bake until the mini turkey loaves are cooked through or an instant-read thermometer inserted in the center registers 165 degrees F, about 20 minutes.
* This recipe can also be baked in a 9 x 5 inch loaf pan and baked for 50 minutes.
To Freeze: After baking, let bites come to room temperature, place in a ziploc bag, label and freeze up to 3 months. When ready, defrost over night in the fridge and place in a 300 degree oven for 5 minutes to reheat.

Amount per Serving:

Total Calories 50
Total Fat 2.5g
Cholesterol 25mg
Sodium 55mg
Total Carbohydrates 3g
Dietary Fiber 0g
Sugars < 1g
Protein 5g
Chicken and Mushroom Casserole.txt
Chicken and Mushroom Casserole

Prep time 30 mins
Cook time 45 mins
Total time 1 hour 15 mins

The chicken is incredibly tender - you will savor every morsel! It re-heats really well (if you are lucky enough to have leftovers).
Serving: 8

Ingredients for Chicken and Mushroom Casserole:

4 -5 large chicken breasts, trimmed and cut into 1 -inch thick strips
Salt and Pepper to taste
1 cup all-purpose flour to coat the chicken
6 Tbsp olive oil, divided
1 pound fresh mushrooms, thickly sliced
1 medium onion, finely diced
3 garlic cloves, minced

Ingredients for the Sauce:

3 Tbsp unsalted butter
3 Tbsp all-purpose flour for the sauce
1-1/2 cups chicken broth
1 Tbsp lemon juice
1 cup half and half (or 1/2 cup milk + 1/2 cup heavy cream)

Instructions

Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat.
Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don't crowd your pan.
Don't worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13x9 casserole baking dish.
Wipe down the skillet with a paper towel. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden.
Add garlic and saute another 1-2 min. Spread mixture over the chicken.
In a medium saucepan (or in the same pan you've been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
Add 1-1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer.
Season with salt and pepper to taste.
Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.

Notes
Don't use a dutch oven for this recipe, it just doesn't turn out right - I'm not sure why. You can add artichoke to this, but don't try zucchini (turns to mush).
Chicken Cacciatore .txt
Chicken Cacciatore

Ingredients
1 lb. boneless chicken strips
1/2 cup chopped onion
1 garlic clove, minced
2 tbs. oil
1 can (28 oz.) tomatoes*
1 can (8 oz.) tomato sauce*
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/8 tsp. ground red pepper
1 cup green pepper strips
1 1/2 cups Minute Rice
*Or use 1 jar (16 oz.) spaghetti sauce and 1 1/4 cups water


Directions
Brown chicken, onion and garlic in oil. Add tomatoes, tomato sauce, seasonings and green pepper. Bring to a boil.
Stir in rice. Cover, remove from heat. Let stand 5 minutes. Stir before serving.
Chicken Enchiladas with Green Chili Sour Cream Sauce.txt
Chicken Enchiladas with Green Chili Sour Cream Sauce

Ingredients

10 soft taco shells
2 cups cooked, shredded chicken (rotisserie chicken works well for this)
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Instructions

Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.
Chicken Florentine Artichoke Bake.txt
Chicken Florentine Artichoke Bake

Ingredients

8 oz. dried bow tie pasta
1 small onion, chopped
1 Tbsp. butter
2 eggs
1-1/4 cups milk
2 tsp. dried Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. crushed red pepper
2 cups chopped cooked chicken
2 cups shredded Mozzarella cheese (8 oz.)
14-oz. can artichoke hearts, drained and quartered
10-oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Asiago or Parmesan cheese
1/2 cup soft bread crumbs
1 tsp. paprika
1 Tbsp. butter, melted

Directions

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain.
In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally.
Remove from heat; set aside.

2. In bowl whisk together eggs, milk, seasoning, salt, black pepper, and crushed red pepper.
Stir in chicken, Mozzarella cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion.
Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter.
Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.
Chicken in Riesling.txt
Chicken in Riesling

Makes 4 servings

active time: 30 min

total time: 1 hr

Ingredients:

3 lbs chicken parts
1 tbsp vegetable oil
3 tbsp unsalted butter, divided
4 medium leeks (white and pale green parts only), finely chopped (2 cups)
2 tbsp finely chopped shallot
4 medium carrots, halved diagonally
1 cup dry white wine (preferably Alsatian Riesling)
1 1/2 pound small (2-inch) red potatoes
2 tbsp finely chopped flat-leaf parsley
1/2 cup crème fraîche or heavy cream
Fresh lemon juice to taste

Preparation:

Preheat oven to 350F with rack in middle.

Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.

Meanwhile, wash leeks and pat dry.

Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.

While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.

Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.
Healthy Avocado Chicken Salad.txt
Healthy Avocado Chicken Salad

Prep time 2 mins

Cook time 20 mins

Total time 22 mins

Serves: 4-6

Ingredients

2 cups shredded chicken
1 avocado
½ tsp garlic powder
½ tsp salt
½ tsp pepper
2 tsp lime juice
1 tsp fresh cilantro
¼ cup mayo
¼ cup plain Greek Yogurt

Instructions

Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes to let all those yummy flavors blend together.
Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce.
King Ranch Casserole.txt
Dana's King Ranch Casserole

SERVES 6
1 cup onion, diced
1 cup Green Bell pepper diced
1 cup red bell pepper, diced
1 cup celery, diced
1 can cream of celery soup
1 can cream of chicken soup
1 lb cheddar cheese
2 cups cooked chicken
1 can rotel tomatoes with green chilies
1 small can sliced black olives (optional)
1 clove garlic, minced
2 tablespoons chili powder
12 corn tortillas, torn in strips (the Man of my dreams prefers flour tortillas)

**saute onion, bell peppers, garlic and celery until tender-crisp.
**Add soups, tomatoes, chiles, and spices.
**Line bottom of 9x13 pan with tortilla strips
**Spread half of chicken over tortillas and top with sauce, then half of cheese.

Cover with another layer of tortillas, chicken, sauce and cheese. (think lasagna layering!)

Bake at 350 degrees for 30 minutes until bubbly.

I like to serve it with sour cream. & chips.
Man-Pleasing Chicken.txt
Man-Pleasing Chicken

1.5 lb b/s Chicken thighs
1/2 C Dijon mustard
1/4 C Maple syrup
1 Tbsp Rice/rice wine vinegar
Fresh rosemary
Salt and pepper

Directions

Preheat oven to 450ºF. Mix together dijon mustard, maple syrup, and vinegar.
Put chicken thighs into a foil-lined, oven-proof baking dish. Salt and pepper the thighs.
Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.
Bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through.
Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top.
Sprinkle over some fresh rosemary.
Mexican Muffins.txt
Mexican Muffins (serves 4)

Ingredients

1/3 cup whole wheat flour
1/3 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon kosher salt
1 large egg, whisked
1/3 cup milk
1 tablespoon tomato paste
1/2 teaspoon honey
1/3 cup mexican cheese blend (mozzarella, cheddar, monterrey jack)
1/4 cup corn kernels, frozen or fresh
1/2 cup cooked chicken, diced

Preparation

1. Heat oven to 375°F.
2. In a large bowl, whisk together the first 7 ingredients.
3. In a separate bowl, whisk together the egg, milk, tomato paste, honey, cheese, and corn.
4. Mix the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the chicken.
6. Pour batter into a well-greased muffin tin.
7. Bake for 15 minutes, or until lightly brown.
8. Serve warm or at room temperature.

Servings per Recipe serves 4

Amount per Serving:

Total Calories 170
Total Fat 4.5g
Cholesterol 25mg
Sodium 490mg
Total Carbohydrates 22g
Dietary Fiber 2g
Sugars 3g
Protein 12g
Million Dollar Chicken.txt
Million Dollar Chicken

Ingredients

3 1/2 pound whole chicken
Kosher salt
Freshly ground black pepper
3 to 4 garlic cloves, lightly smashed
1 lemon
1 bay leaf
5 sprigs fresh thyme
Olive oil
1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)
Maldon salt

For the Creme Fraiche Glaze:
1 cup creme fraiche
1 lemon, zested and juiced
1 tablespoon shallots, grated on a fine zester
1 teaspoon Aleppo pepper

Directions

The day before you plan to cook the chicken, season it well inside and out with salt and pepper. Stuff the cavity of the chicken with the garlic, 1 of the lemons, the bay leaf and thyme.
Refrigerate. (The bird can be trussed with butcher twine if you are so inclined, but it is not necessary.)
On the day/night you plan to cook the bird, take the chicken out of the refrigerator 30 minutes before you plan to roast it. Preheat the oven to 425 to 450 degrees.
In a pan large enough to accommodate the chicken, oil the pan lightly with olive oil, place the piece of sourdough in the center of the pan and then put the chicken on top of the bread.
Drizzle the bird with olive oil or brush with butter.
Place the pan in the oven and roast for 40 to 50 minutes, basting it every 12 to 15 minutes with the fat and drippings that render from the bird.
While the chicken roasts, assemble the glaze by combining all of the ingredients and whisking them together.
When the chicken is almost done (the juices are running pink and/or the legs are beginning to wiggle a bit when you give them a shake), take a pastry brush and slather on a bit of the creme fraiche glaze.
The glaze will begin to caramelize. Brush on another layer and let this last glazing caramelize.
At this point the chicken should be cooked through and nicely golden brown. The sourdough underneath the chicken will be nicely browned and crisped on the side in contact with the pan,
and moist and juicy on the side in contact with the chicken. Let the chicken rest for 10 minutes before cutting it into serving pieces. Cut the sourdough into 2 to 4 pieces and serve with the chicken.
Garnish with lemon wedges and sprinkle it with Maldon salt.
Mu Shu Chicken.txt
Mu Shu Chicken (Serves 4–6)

2 Tbsp Vegetable Oil
2 Large Eggs, whisked
1 Clove Garlic, minced
3 Cups Chopped Cabbage (or coleslaw mix)
4 Shiitake Mushrooms, sliced
2 Tbsp Soy Sauce
3 Tbsp Hoisin Sauce
1 Tsp Sesame Oil
3 Cups Cooked Shredded Chicken
1/4 Cup Scallions, sliced
Flour Tortillas (or Rice Pancakes, if you can find them)

Accompaniments: rice and additional Hoison sauce for spreading on pancakes or tortillas

1. Heat 1 tablespoon vegetable oil in a large skillet over high heat.
2. Add the eggs and scramble. Transfer to a plate.
3. Heat remaining 1 tablespoon vegetable oil in the skillet.
4. Add the garlic to the skillet, and cook 1 minute.
5. Add the cabbage and mushrooms, and cook until cabbage is wilted, about 5 minutes.
6. Stir in the soy sauce, hoisin sauce, and sesame oil.
7. Add chicken and scrambled eggs to skillet, cook until chicken is heated through, about 2 minutes.
8. Serve over rice or in warm tortillas, and garnish with scallions.
oven fajitas.txt
oven fajitas

Ingredients
SEASONING

1 Tbsp chili powder
1/2 Tbsp paprika
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin
1/8 tsp cayenne pepper
1 tsp sugar
1/2 tsp salt
1/2 Tbsp corn starch

FAJITAS

2 small (or 1 lg.) onion
2 medium green bell peppers
1 medium red bell pepper
1 lb. chicken breast
2 Tbsp vegetable oil
1 medium lime
8 (6-inch) tortillas
1/2 cup sour cream (optional)
1/4 bunch cilantro (optional)

Instructions

Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside
(chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).
Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish.
Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your
hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes,
stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
Roast Chicken with Mustard and Grapes.txt
Roast Chicken with Mustard and Grapes

Serves 2-4

2 pounds bone-in, skin-on chicken parts
Kosher salt
1 teaspoon whole coriander seeds
1/2 cup finely chopped shallot
1 cup halved seedless red grapes
1 teaspoon brown mustard seeds
1 cup chicken broth
3 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves

Season the chicken pieces aggressively with Kosher salt and refrigerate, uncovered, overnight. Remove from the refrigerator and allow them to come to room temperature.

Preheat oven to 450

Toast the coriander seeds in a dry skillet for a few minutes until fragrant. Remove and crush in a mortar and pestle

Arrange the chicken in a cast iron skillet or other ovenproof pan. Place in the oven and roast for approximately 25-30 minutes or until the chicken reaches an internal temperature of 165 (remembering that the chicken will continue to cook as it rests).

Remove the chicken to a platter and tent loosely with foil.

Pour off all but about 2 teaspoons of the fat from the pan, then add the shallots and grapes. (Note: if you aren’t using particularly fatty pieces of chicken, you may need to add a little olive or vegetable oil instead.) Cook over medium heat until the shallot is softened, stirring occasionally.

Add the crushed coriander seeds and the mustard seeds to the pan, then add the broth. Whisk in the Dijon until it is incorporated, then cook until the sauce is reduced by half. Taste and adjust salt if necessary.

Stir in the fresh thyme leaves, move the chicken pieces to individual plates or a serving platter, then spoon the sauce over the chicken pieces.
Roast Sticky Chicken-Rotisserie Style.txt
Roast Sticky Chicken-Rotisserie Style

Seasoning Recipe:

Ingredients

1/2 cup salt
1/4 cup paprika
2 tablespoons onion powder
2 tablespoons dried thyme
2 tablespoons white pepper
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon garlic powder

Chicken Ingredients

1 Large onion, quartered
1 4-6 lb chicken whole
Seasoning mix

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250 degrees F.

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F. Let the chickens stand for 10 minutes before carving.
Rotisserie Chicken and Veggie Rice.txt
Rotisserie Chicken and Veggie Rice

Ingredients

1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth
2 tablespoons butter
1 medium or 2 small zucchini, grated
1 cup minced mushrooms
1 cup+ chicken bits from leftover rotisserie chicken
1 cup shredded sharp cheddar or cheese blend
1/2 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed

Instructions

Heat the olive oil in a medium sauce pan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
Remove from the heat and add the butter, grated zucchini, mushroom, chicken, cheddar, and garlic powder.
Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.
SMOTHERED CHICKEN.txt
SMOTHERED CHICKEN

FOR THE CREAMED SPINACH:
1 large bag of spinach leaves
4 ounces cream cheese
1/4 C shredded parmesan cheese
2 cloves garlic, minced
3 T red onion, minced
2 T olive oil
Salt and pepper to taste

FOR THE SAUTEED MUSHROOMS:
8 ounce package of mushrooms, sliced
1/2 stick butter
2 T olive oil
1/2 C white wine
2 cloves garlic, minced
Salt and pepper to taste

FOR THE CHICKEN:
4-5 boneless chicken breasts
8-10 slices Mozzarella cheese, cut into 1/8 inch slices
1 T garlic powder
1 T seasoned salt, like Lawry's
1 teaspoon pepper

Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes.

Meanwhile, make the creamed spinach. Over medium-high heat, heat 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes.
Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese.
Continue cooking and stirring until the cream cheese is melted. Remove from heat.

For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the mushrooms in and cook until browned all over.
Don't season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper.
Cook until most of the wine is cooked out.

Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken.
Cook another 12-14 minutes or until cheese is browned and chicken is done.
Spiced and Super-Juicy Roast Turkey.txt
Spiced and Super-Juicy Roast Turkey

Ingredients
For the turkey:

10 pints 11 fluid ounces (6 liters) water
4 1/4-ounces (125 grams) table salt
3 tablespoons black peppercorns
1 cinnamon stick
1 tablespoon caraway seeds
4 cloves
2 tablespoons allspice berries
4 star anise
2 tablespoons white mustard seeds
7 ounces (200 grams) caster sugar
2 onions, quartered
1 (3-inch) piece ginger, cut into 6 slices
4 tablespoons maple syrup
4 tablespoons clear honey
Handful fresh parsley leaves, optional (only if you've got some parsley hanging around)
1 orange, quartered
1 (9 to 11 1/4-pound) (4 to 5-kg) turkey

For the basting glaze:

2 3/4 ounces (75 grams) butter
3 tablespoons maple syrup

For the turkey:
Directions

Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.)

Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If you're at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires.
For the basting glaze:

Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined.

Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time.

Preheat the oven to 425 degrees F.

Cook the turkey for 30 minutes at this relatively high temperature, then turn the oven down to 350 degrees F and continue cooking, turning the oven back up to 425 degrees F for the final15 minutes or so if you want to give a browning boost to the skin. For a 9 to 11-pound turkey, allow 2 1/2 to 3-hours in total. But remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey is cooked.

Just as it's crucial to let the turkey come to room temperature before it goes in to the oven, so it's important to let it stand out of the oven for a good 20 minutes before you actually carve it.
Crock pot
Angel Chicken.txt
Angel Chicken

ingredients

1 16-ounce package fresh button mushrooms, quartered
1 12-ounce package fresh shiitake mushrooms, stems removed, caps sliced
4 skinless, boneless chicken breast halves (about 1-1/2pounds)
1/4 cup butter
1 0.7-ounce package Italian dry salad dressing mix
1 10 3/4-ounce can condensed golden mushroom soup
1/2 of an 8-ounce tub cream cheese spread with chives and onion
Hot cooked rice or angel hair pasta
Snipped fresh chives (optional)

directions

Combine mushrooms in a 3-1/2 or 4-quart slow cooker; top with chicken breast. Melt butter in a medium saucepan; stir in Italian dressing mix. Stir in mushroom soup, and cream cheese until melted; pour over chicken.
Cover; cook on low-heat setting for 4 to 5 hours.
Serve chicken and sauce over cooked rice. Sprinkle with chives, if desired.
Apricot Chicken.txt
Apricot Chicken

Ingredients:

11 oz jar of apricot preserves
1 t dried minced onion flakes
1 T dijon mustard
1 T soy sauce
1/4 t ginger
1/4 to 1/2 t red chili flakes
3 lbs frozen chicken thighs or other parts


Direction:

Drop the chicken into your crockpot.
In a small bowl, mix together remaining ingredients and pour over chicken.
Cover and cook on low for 6-8 hours, high for 4-6
Serve with white or brown rice and veggies.
Beef Shank Stroganoff.txt
Beef Shank Stroganoff

Preparation time: 20 minutes

Cooking time: 6 hours 30 minutes

Number of servings (yield): 8
Ingredients

2 lbs bone-in beef shank, excess fat trimmed
1 onion, roughly chopped
2 carrots, roughly chopped
2 garlic cloves, unpeeled and lightly crushed
10 peppercorns
1 bay leaf
5 parsley stems
6 cups water
¼ cup butter + 2 tbsp, softened
1 large shallot, chopped
½ lb crimini mushrooms, cut into quarters
4 tbsp flour
1/3 cup white wine
1 cup Greek yogurt or sour cream
salt and pepper to taste
Fresh chopped flat leaf parsley for garnish

Instructions

Combine beef shank, onion, carrots, garlic cloves, peppercorns, bay leaf, parsley stems and water into a slow cooker and set on low for six (6) hours,
or until shank is just tender. Move meat to a plate and cut into 1 inch cubes. Set aside and keep warm.
Strain stock from slow cooker into a small stock pot and set over medium-high heat, allowing it to reduce while you prepare the rest of the ingredients.
Melt ¼ cup butter in a large skillet over medium heat and sauté shallot until softened. Do not brown.
Move softened shallot to a small bowl and set aside. Make sure to leave most of the butter behind in the skillet.
Heat skillet over medium-high heat and add mushrooms, making sure not to crowd, and turning to brown on all sides.
Add shallots back in with mushrooms and remove from heat or keep over lowest burner setting to keep warm.
Once stock has been reduced to two cups, place in skillet with mushrooms and shallots and turn burner to medium heat.
Combine remaining two tbsp of butter and flour and then whisk into the stock, heating until thickened.
Remove from heat, slowly stir a few tablespoons of stock into the Greek yogurt until ½ cup of stock has been added to it
(this will temper the Greek yogurt so it doesn’t break when added to the stock), then mix into the skillet.
Add white wine and salt and pepper. Heat over medium-low until warm and serve over noodles or potatoes, topping with parsley.
Crock-Pot Easy Chicken n Gravy.txt
Crock-Pot Easy Chicken n Gravy

Ingredients

1 pound to 1.5 pounds Boneless Skinless Chicken Breasts
2 Packages Dry Chicken Gravy Mix (powder)
1 Can Cream of Chicken Soup
2 Cups Water

Instructions

Mix together Dry chicken gravy mix, Cream of Chicken Soup and water.
Add Chicken Breasts to crock-pot.
Pour Gravy/Soup liquid over chicken breasts.
Cover and cook on low for 5 hours.
Shred chicken with a fork.
Serve over noodles or mashed potatoes
Crock Pot Pork Carnitas.txt
Crock Pot Pork Carnitas

Ingredients

2 lb pork tenderloin roast
1 med onion, diced
1 tsp cumin
1 (16 oz) jar salsa
1 (10 oz) can Ro-Tel
Tortillas
Toppings – cheese, salsa, sour cream, lettuce, avocado ect

Instructions

Place the roast and onion in gallon-sized freezer bag. Sprinkle in cumin, then add salsa & Ro-Tel. Zip close & place in freezer.
When ready to use thaw in fridge for 24 hours. Empty contents into crock-pot and cook on low 8-10 hours.
Once cooked, remove roast from crock pot and shred
Drain juice out of crock pot, reserving some in a small bowl. Leave onions & tomatoes in crock pot.
Add meat back int he crock pot & stir
Add some of the reserved juice back
Serve on tortillas with desired toppings.
Crock Pot Sweet & Sour Meatballs.txt
Crock Pot Sweet & Sour Meatballs

Ingredients

1 (16oz) pkg frozen fully cooked meatballs
1 onion – diced
1 green pepper, diced
1 red pepper, diced
1 (16-18oz) bottle sweet & sour sauce
1 cup pineapple tidbits, drained

Instructions

Place the frozen meatballs, peppers, onions & sweet and sour sauce into a gallon-sized freezer bag. Zip close & place in freezer.
When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 4 hours, during the last hour add in the pineapple.
Serve over rice.

Nutrition Information
Serving size: 6
Crock Pot Teriyaki Pork Chops.txt
Crock Pot Teriyaki Pork Chops

Ingredients

4 pork chops, about 1 in thick
2 garlic cloves, minced
2 tbsp brown sugar
1/4 cup soy sauce
1/3 cup chicken broth
salt & pepper to taste

Instructions

Sprinkle salt & pepper on pork chops if desired, place in a gallon-sized freezer bag. In a small bowl mix garlic, brown sugar, soy sauce, and chicken broth together, add to bag.
Place flat in freezer, when ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on high 4-5 hours or low 6-7 hours.
Honey Bourbon Crock Pot Chicken.txt
Honey Bourbon Crock Pot Chicken

Ingredients

2 lb boneless, skinless chicken thighs
salt & pepper
1 cup diced onion
2 cup honey
1 cup soy sauce
1/2 cup ketchup
2 tbsp canola oil
4 garlic cloves, minced
1/2 tsp red pepper flakes
4 tbsp cornstarch
sesame seeds (optional)
1/2 cup Bourbon (optional)

Instructions

Salt & pepper chicken and place in gallon-sized freezer bag.
In a medium bowl, mix together honey, soy sauce, ketchup, oil, garlic, red pepper flakes, and onion, add to bag. Zip close and freeze.
When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 3-4 hours, remove chicken then slice into strips
Combine 1 Tbsp cornstarch with 1 Tbsp water. Pour into crock pot & mix, If sauce doesn’t thicken, add one more Tbsp of cornstarch and water
Place chicken back in crock pot and stir around to coat
Serve over rice, sprinkle with sesame seeds.
Rosemary Pot Roast.txt
Rosemary Pot Roast

Ingredients:

2 pounds boneless beef chuck roast, cubed
3 small baking potatoes, cut into 1.5 inch pieces
1 large onion, cut into 1.5 inch pieces
14.5 ounces Diced Tomatoes with Rosemary & Oregano, undrained
10.75 ounces condensed reduced fat and sodium cream of mushroom soup
0.5 cups water
2 Tablespoons Tomato Paste
2 teaspoons dried rosemary
0.5 teaspoons salt

Directions:

Spray inside of 4 to 5-quart slow cooker with cooking spray; set aside. Trim excess fat from beef; discard. Cut beef into 1-1/2-inch pieces; set aside. Combine potatoes and onion in slow cooker. Top with beef and remaining ingredients. Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender.

Servings: 6
Slow Cooker Chicken Cacciatore.txt
Slow Cooker Chicken Cacciatore

ingredients

2 cups sliced fresh mushrooms
1 cup sliced celery
1 cup chopped carrot
2 medium onions, cut into wedges
1 green, yellow, or red sweet pepper, cut into strips
4 cloves garlic, minced
12 chicken drumsticks, skinned (about 3-1/2 pounds)
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons quick-cooking tapioca
1 teaspoon sugar
1 teaspoon dried oregano, crushed
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 14-1/2-ounce can diced tomatoes
1/3 cup tomato paste
Hot cooked pasta

directions

Combine mushrooms, celery, carrot, onions, sweet pepper, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken.

Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta.
Slow Cooker Moroccan Chicken.txt
Slow Cooker Moroccan Chicken

Ingredients

6 to 8 boneless and skinless chicken thighs
1 cup canned chickpeas, rinsed
1/3 cup dried apricots, sliced
1/3 cup raisins
1/2 cup low-sodium chicken stock
1 teaspoon extra virgin olive oil
1 teaspoon fresh ginger, grated
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon pepper
Cooked couscous or rice for serving
Slivered almonds or pine nuts for garnish, optional
Fresh cilantro leaves for garnish

Directions

1. In a slow cooker, combine chicken thighs, chickpeas, apricots, raisins, chicken stock, ginger, olive oil, salt, coriander, cinnamon, and pepper; stir.
Cook on high for 4 hours or on low for 8 hours. Serve over cooked couscous or rice and garnish with cilantro and pine nuts, if desired.
Slow Cooker Salsa Chicken.txt
Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1 can condensed cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream
6 tortillas



Place chicken in the bottom of your Crock Pot. Sprinkle taco seasoning on chicken.
In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours.
Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.
Sour Cream and Bacon Crockpot Chicken.txt
Sour Cream and Bacon Crockpot Chicken

Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins
Serves: 8

Ingredients

8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
½ cup flour (all purpose or gluten free blend)
Salt and pepper to taste

Instructions

Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered.
Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to ¼ cup.
Or don’t cook the bacon and proceed with the recipe.
Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked.
You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
Pour sauce over chicken.
If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.

Notes
Serve over rice, couscous, or wide egg noodles. **Gluten Free** Check labels. You can buy gluten free Cream of mushroom soup although many brands are not.
Teriyaki Chicken.txt
Teriyaki Chicken

Medium – Large bag of carrots
Red Onion into Large Chunks
2 large cans pineapple (undrained)
4 Garlic Cloves
4 Chicken Breasts
1 cup teriyaki sauce

Follow directions above, and split everything into two gallon freezer bags.
shake it up, seal, label and put in the freezer.

Instructions for Bag:
Add 1/4 cup teriyaki sauce to crock pot, Cook on low 8 hours or high 4 hours.
Serve over hot rice
Fish
Lobster Risotto.txt
Lobster Risotto Recipe:

4 Tbs. unsalted butter
1 ½ cups of finely diced leeks
2 Tbs cognac or brandy
1 Tbs olive oil
½ cup finely diced fennel
2 garlic cloves
2 cups of Arborio rice
¼ tsp lemon zest
½ cup white wine
8 cups lobster stock—or chicken stock and clam juice (did 1 cup clam juice and 7 cups chicken, worked fine)
2 tbs chopped parsley
Salt to taste
Meat from 2 small lobsters claws and tail, I’m thinking about a pound of shrimp would also work.

In a sautee pan over med heat, melt 3 tbs butter. Add 1 cup leeks, cook 5 minutes.
Add cognac, simmer stirring for 1 minute, add lobster meat, cook 1-2 minutes, then remove from heat.

In risotto pan over med heat, melt 1 tbs butter with the oil.
Add the fennel, cook 5 minutes, add ½ cup leeks, cook 2 minutes. Add garlic, cook 1 minute.
Stir in rice and zest, cook 2 minutes. Add wine, stir until absorbed.
Add stock slowly, about half a cup at a time, stirring until absorbed before adding more liquid.
After about 35-45 minutes (once the liquid has all been added) stir in the lobster meat mixture.
Stir in 2 tbs of celery, season with salt. Divide among 4 bowls, garnish and serve.
Maple-Glazed Salmon.txt
Maple-Glazed Salmon

Ingredients

1 tablespoon maple syrup
1 tablespoon hoisin sauce
1 teaspoon Dijon mustard
1/4 teaspoon coarsely ground black pepper
2 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray

Preparation

Preheat broiler.
Combine first 4 ingredients in a small bowl; stir with a whisk.
Place salmon, skin side down, on a broiler pan coated with cooking spray. Brush with maple mixture. Broil 10 to 12 minutes or until fish flakes easily when tested with a fork, brushing with maple mixture after 5 minutes and again after 10 minutes.
Shrimp and Sausage Gumbo with Okra.txt
Shrimp and Sausage Gumbo with Okra


Making a dark roux can be dangerous. The mixture reaches temperatures in excess of 400 degrees.
Therefore, use a deep pot for cooking the roux and long-handled utensils for stirring it, being careful not to splash it on yourself.
One secret to smooth gumbo is adding shrimp stock that is neither too hot nor too cold.
For a stock that is at the right temperature when the roux is done, start preparing it before the vegetables and other ingredients,
strain it, and then give it a head start on cooling by immediately adding ice water and clam juice.
So that your constant stirring of the roux will not be interrupted, start the roux only after you've made the stock.
Alternatively, you can make the stock well ahead of time and bring it back to room temperature before using it.
Fresh okra may be used in place of frozen, though it tends to be more slippery, a quality that diminishes with increased cooking.

Serves 6 to 8 1 1/2 pounds small shrimp (51 to 60 count), shelled and deveined (if desired), shells reserved
1 cup clam juice (one 8-ounce bottle)
3 1/2 cups ice water
1/2 cup vegetable oil
1/2 cup all-purpose flour (preferably bleached)
2 medium onions , chopped fine
1 medium red bell pepper , chopped fine
1 medium rib celery , chopped fine
10 ounces frozen okra , thawed and cut (if using fresh okra, trim the caps and slice the pods 1/4-inch thick)
6 medium cloves garlic , minced
1 teaspoon dried thyme
1 teaspoon table salt
1/4 teaspoon cayenne pepper
2 bay leaves
3/4 pound smoked sausage , such as andouille or kielbasa, sliced 1/4 inch thick
1/2 cup minced fresh parsley leaves
4 medium scallions , white and green parts, sliced thin
Ground black pepper

Bridget serves up a taste of Louisiana in a big bowl.


See Illustrations Below: Making the Roux

1. Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.

2. Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.)

3. Add onion, bell pepper, celery, okra, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes (or 10 to 15 minutes if using fresh okra). Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.

4. Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve (traditionally gumbo is served over white rice).




STEP BY STEP: Making the Roux
A long-handled, straight-edged wooden spatula is best for stirring the roux. Be sure to scrape the pan bottom and reach into the corners to help avoid burning. The cooking roux will have a distinctive toasty, nutty aroma. If it smells scorched or acrid, or if there are black flecks in the roux, it has burned.
STEP BY STEP: Roux Gone Right...and Wrong
1. Lukewarm stock and constant stirring are keys to the right consistency. The roux in this spoonful of gumbo is dispersed smoothly in the liquid.
2. The roux in this spoon has broken, with globs of browned flour floating in oil.
skinny bang bang shrimp.txt
skinny bang bang shrimp

Ingredients

1 lb shrimp (about 50 shrimp), cooked or uncooked. shelled or deveined.
10 skewer sticks (optional)
3 T chobani plain greek yogurt
3 T chopped green onion, plus more for garnish
1½ T sweet chili sauce (I used Franks brand)
½-3/4 T sriracha sauce

Instructions

(If you're grilling on a grill, be sure to soak wooded skewers a couple minutes in water to avoid burning)
combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. set aside. (if you want to make the sauce a bit thicker, do 2 T yogurt and 1 T light mayo)
place 5 shrimp on each skewer
If shrimp are raw:
grill on each side for 2-3 minutes, until opaque and cooked through
If shrimp are pre-cooked:
Place shrimp skewers on a baking sheet and bake at 350 for 5-10 minutes
Brush each hot skewer liberally with the sauce, on both sides, serve immediately
enjoy!
Pasta
Baked Anelletti.txt
Baked Anelletti – ANELLETTI CA CARNE CAPULIATA

Ingredients (for a 9.5 inches round springform pan):
1.75 lbs ground beef
10 oz tomato paste
12 oz. tomato sauce
1 ½ tbsp tomato estratto
1 onion, finely chopped
2 tbsp extra virgin olive oil
Water
Salt to taste
1 cup peas
1 big eggplant, cubed and deep fried
7 oz. Provolone piquant, cubed small
1/2 cup Parmigiano Reggiano and/or Pecorino Romano finely grated
Vegetable oil
Breadcrumbs
1 lb ring or other small pasta

Sauté onions in oil on a slow fire until soft. Then add the minced beef and stir well with a wooden spoon making sure you remove all the lumps. Brown the meat well. Dissolve the estratto in a couple of tbsp of hot water. Now add the estratto, tomato past and tomato sauce. Stir well, add salt and cover the sauce with water.

Cover and cook on a low fire for a couple of hours. Add water (or reduce it on the fire) if needed. The sauce has to be quite thick. 15 minutes before it is ready, add the frozen peas, mix well and continue cooking.

In the meantime, cube the eggplant into 1 inch pieces and put them in a bowl filled with salty water. Keep them in the water for half an hour. This will make the eggplant less bitter.

Remove the eggplant from the water and dry it well. Deep fry it in hot vegetable oil and put it on a plate covered with kitchen paper to drain the oil.

Prepare your round springform by covering its base with baking paper. Then drizzle some vegetable oil on it and brush it well everywhere (sides included).

Now add some breadcrumbs and coat the oiled base and sides of the pan. Make sure there are no “uncoated” areas or your pasta could get stuck to the pan.

When the ragù is ready, cook the anelletti to al dente. Only cook it for about HALF the time written on the package.

Drain the anelletti and mix them with the ragù, Parmigiano Reggiano, cubed provolone piquant and fried eggplant. Stir until well combined.

Now pour it into the ready springform pan. Make sure to press the pasta down well with a wooden spoon to make it compact. This will help you unmould it.

Sprinkle the top with some more breadcrumbs.

Now you have 2 options: you can bake it immediately or put it in the fridge and bake it the day after. If you decide to bake it the day after, put it immediately in the fridge so the temperature drops and the pasta stops cooking. When I do this, I also make sure that the ragù I mix it with is COLD and not hot, this helps to control the cooking time.

If you bake it immediately, bake it in a preheated oven at 425°C for about 8 minutes and then turn the broiler on and broil for another 5 minutes, until the breadcrumbs become crunchy.

If you bake it the following day, remember to bring it back to room temperature before putting it in the oven. Then cover it with foil and bake it in a preheated oven at 220°C (200°C for a fan forced oven) for about 12-15 minutes and then remove the foil, turn the grill on and grill for another 10 minutes, until the breadcrumbs become crunchy.

The difference in cooking time is due to 2 factors: the pasta baked immediately is still hot and keeps cooking continuously until you eat it… so it does not require a lot of time in the oven. The pasta prepared the previous day instead (especially if you mixed it with cold ragù) has been kept in the fridge, so it stopped cooking and needs to be reheated AND cooked… which takes a little longer. If after being in the oven for 25 minutes, the pasta is not as hot as you like it (I like my pasta very hot…), you can put it for a few seconds in the microwave, AFTER you have cut it.

When cooked, take it out of the oven and run a spatula or a butter knife all around the sides to loosen it. Then put a big plate on the top of the springform pan and, holding the plate AND the springform pan at the same time, flip it over (I always get my husband to do this!). Then gently tap the outside of the pan everywhere, to loosen it further. Now you can open up the springform pan and unmould your “pasta cake”.
Baked Spaghetti.txt
Baked Spaghetti

Ingredients

1 pound of lean ground beef
3/4 pound of spaghetti noodles, cooked and drained
6 slices bacon
2 cloves of garlic, minced
1 cup chopped onion
1 cup chopped bell pepper
2 (14.5 ounce) cans Italian style diced tomatoes, with liquid
2 (10 ounce) cans Rotel tomatoes, with liquid
1/2 tablespoon Italian seasoning
2 cups grated Cheddar or Mozzarella cheese, divided
1 (10-3/4 ounce) can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

Instructions

Preheat the oven to 350 degrees. Spray a 9 × 13 x 2 inch baking dish with non stick spray.

Break the spaghetti noodles in half one or twice to make them more bite sized and drop them into a large stockpot filled with boiling, well salted water. Brown the ground beef in a large skillet; remove, drain and set aside. Cut the bacon in half lengthwise, stack a few slices together and cut into small pieces, dropping it directly into that same skillet. Cook until only slightly crispy; remove and let drain on a paper towel, reserving the bacon fat in the skillet.

Add the onion and green bell pepper to the bacon fat and cook until softened, about 5 minutes. Add the garlic and cook another 2 minutes. To that, add the tomatoes, Italian seasoning, and the cooked beef and bacon. Bring up to a boil, reduce heat and simmer for 15 minutes.

Layer half of the spaghetti noodles into the prepared baking dish. Spoon over half of the meat sauce. Add half of the cheddar and then repeat all three layers. Combine the cream of mushroom soup with the water and blend well. Drop over the top layer of cheese and carefully spread across the top. Sprinkle the top with the Parmesan cheese and bake at 350 degrees, uncovered, for 30 to 35 minutes, or until heated through and bubbly around the edges.

The casserole came right up to the very top of my baking dish by the time that I got through the layering, so for insurance, I placed a pan on the lower rack and the casserole on the top rack to bake, just in case there was any spillover. There wasn't, thankfully, but you may want to take that precaution also, just in case!

~Cook's Notes~

Can substitute all plain diced tomatoes; can also drain the Rotel to tone it down and just loosen the sauce a bit with some beef broth.
Chicken Spaghetti.txt
Chicken Spaghetti

Serves 8

8 ounces angel hair pasta
2 cups chopped, grilled chicken or 1 large can of chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 10-ounce can Rotel diced tomatoes and green chiles, undrained
8 ounces sour cream
Sprinkling of Parmesan or Mexican-blend cheese

Preheat oven to 350 degrees.
Boil pasta as package directs and drain.
Mix all other ingredients (except cheese), add to cooked pasta and put in a 9" x 13" baking dish.
Cover with foil and bake 30 minutes or until hot and bubbly.
Sprinkle with your choice of cheese and return to oven to melt.
Enjoy with a simple spinach salad and thick, crusty slices of warm French or multi-grain bread. Yum!
drooling gnocchi.txt
Drooling Gnocchi
Gnocchi Alla Bava

Servings: 6

Description: This rich and cheesy dish gets its name from the strands of cheese that ‘drool’ back onto the plate when you lift the gnocchi with a fork.

Ingredients:
Potato Gnocchi
Salt
½ cup Chicken Stock or reduced-sodium chicken broth
6 tablespoons unsalted butter
¼ cup heavy cream
Freshly ground white pepper
1 cup freshly grated Parmigiano-Reggiano cheese
5 ounces Fontina Valdostana cheese, rind removed and shredded (about 1 ½ cups)

Directions: Make the gnocchi.
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. (If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling. If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
Preheat the oven to 450° F. Bring the stock, butter and cream to a boil in a large skillet over medium heat. Adjust the heat to simmering, season lightly with white pepper and simmer until lightly thickened 3 minutes. Remove from the heat.
Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes. If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the gnocchi gently, return them to the pot and pour in the sauce. Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. Remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Check the seasoning, adding salt if necessary and gently spoon them into a large (about 15 x 10-inch) baking dish, or two smaller baking dishes into which they fit in a more or less single layer. Scatter the shredded Fontina over the gnocchi and bake until the sauce is bubbling and the top is golden brown, about 10 minutes. Serve immediately.
Joys lasagna.txt
Joy's Lasagna

2 Tbsp Olive Oil
1 cup Chopped Onion
2 Garlic Cloves
1 ½ Lbs. Sweet Italian Sausage (Out Of Casings)
1 Large 28oz Can Crushed Italian Tomatoes
1 can tomato sauce
1 6oz Can Tomato Paste
¼ cup Chopped Parsley
1 Tbsp Oregano
½ cup Chopped Basil Leaves
2 Tsp Sea Salt
¾ Tsp Pepper
½ Box Lasagna Noodles
1 Lb Whole Milk Ricotta Cheese
1 cup Grated Parmesan Cheese
1 Extra Large Egg
1 Lb Whole Milk Mozzarella Cheese
¼ cup Parmesan Cheese For Sprinkling At End

1 Preheat the oven to 400 degrees F and position the oven rack in the middle.

2. To make the meat sauce, heat the olive oil in a large saucepan. Add the onion and cook over medium-low heat until translucent (about 5 minutes). Add the garlic and stir for one more minute. Then add the sausage and cook over medium-low heat. Breaking it up with a wooden spoon, for 10 to 15 minutes, or until fully cooked and no longer pink. Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sea salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes.

3. Soak lasagna noodles in hot tap water.

4. While the sauce is simmering, make the cheese filling In a large bowl, combine the ricotta, 1 cup of Parmesan, the beaten egg, chopped parsley, sea salt, and freshly ground black pepper. Set aside.

5. Ladle one third of the meat sauce into a 9”x 12”x 2” casserole or baking pan. Spread the sauce over the bottom of the dish. Then add approximately half the pasta (in one layer, cover the sauce with the noodles), half the sliced mozzarella, half the cheese mixture, and one third of the sauce. Add another single layer of noodles, mozzarella, ricotta, and the remaining sauce Sprinkle with the remaining ½ cup of Parmesan.

6. Bake uncovered for 35 minutes, or until the sauce is bubbling.
Macaroni and Cheese with Ham and Peas.txt
Macaroni and Cheese with Ham and Peas


It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.

Serves 6 to 8, or 10 to 12 as a side
Bread Crumb Topping

6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces

Pasta and Cheese

1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons mustard powder
1/4 teaspoon cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
8 ounces deli-style baked ham , sliced 1/4 inch thick, and cut into 1-inch squares
1 cup frozen peas
1 teaspoon table salt

1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta, ham, and peas; cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to broiler-safe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
One Pot Beef & Mushroom Stroganoff.txt
One Pot Beef & Mushroom Stroganoff

Ingredients

2 Tbsp butter
2 cloves garlic
1/2 lb. ground beef
8 oz. fresh button mushrooms
2 Tbsp all-purpose flour
2 cups beef broth
8 oz. wide egg noodles
1/3 cup sour cream

Instructions

Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté for one to two minutes over medium heat, or until the garlic is soft and fragrant. Add the ground beef and continue to sauté until it is fully browned.
While the beef is browning, slice the mushrooms. Once the beef has browned, add the sliced mushrooms and continue to sauté until they are soft. Add the flour and sauté for about two minutes more. The flour will coat the bottom of the pot and this is okay.
Add the beef broth to the pot and stir to dissolve the flour off of the bottom. Add the uncooked egg noodles. Place a lid on the pot and allow the liquid to come up to a boil. As soon as it reaches a boil, reduce the heat to low and allow the pot to simmer for about 10 minutes, or until the noodles are soft and most of the liquid has been absorbed (keep the lid on while simmering). You’ll need to stir every few minutes to prevent the noodles from sticking to the bottom of the pot. Make sure the liquid is simmering the entire time. If not, increase the heat slightly.
Once the noodles are tender, stir in the sour cream. Serve hot.

Notes
*I use Better Than Bouillon brand soup base to make broth instead of buying canned or boxed broths.

**Using regular pasta instead of egg noodles may produce different results. Egg noodles are not quite as thick or heavy as regular pasta.
Pasta Carbonara.txt
Pasta Carbonara

Ingredients

3/4 pound thickly cut bacon, cut into 1/2-inch-wide strips
3 medium leeks, thinly sliced and cleaned
Kosher salt
1 pound spaghetti
3 eggs
1/2 cup parsley, minced
3/4 cup sun-dried tomatoes, cut into 1/4-inch-wide strips
Freshly grated parmesan cheese, for garnish
Freshly cracked black pepper, for garnish

Directions

Add the bacon to a large, straight-sided skillet or Dutch oven, and cook over medium-low heat, stirring occasionally, until the bacon is crisp and the fat has rendered out. Transfer to a paper-towel-lined plate with a slotted spoon, leaving the bacon drippings behind.
Add the leeks and a pinch of salt to the bacon fat, and cook over medium heat, stirring occasionally, until the leeks have softened and begun to brown. Remove from the heat.
Meanwhile, bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente.
While the pasta cooks, whisk the eggs until frothy in a large mixing bowl. Using tongs, immediately add the cooked spaghetti to the eggs, tossing vigorously to coat, and simultaneously cook the egg.
Add the leeks, bacon, parsley, and sun-dried tomatoes to the pasta, and toss to evenly distribute.
Divide among the plates, and top each portion with parmesan cheese and pepper.
Pasta Primavera with Asparagus.txt
Pasta Primavera with Asparagus

Ingredients

16 thin stalks fresh asparagus
8 ounces dried long fusilli or ziti pasta
1 tablespoon olive oil
2 teaspoons bottled minced garlic
1/4 teaspoon freshly ground white pepper
1/4 cup dry white wine
1/4 teaspoon salt
3 small red, orange, and/or yellow tomatoes, seeded and cut up
1 tablespoon butter or margarine
1/4 cup shredded fresh basil

Directions

1. Snap off and discard woody bases of fresh asparagus. Rinse. Cut or snap off the tips; set aside. Bias-slice asparagus stalks into 1- to 1-1/2-inch pieces; set aside.

2. Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir for 30 seconds.

3. Add asparagus stalk pieces, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes or until asparagus is crisp-tender, stirring occasionally. Add tomatoes and asparagus tips; cook, uncovered, for 1 minute more or until the tomatoes are heated through. Remove from heat; stir in butter.

4. Drain pasta; add pasta and basil to vegetables in skillet. Toss gently to combine. Makes 4 servings.
Perfect Mac and Cheese.txt
Perfect Mac and Cheese

Ingredients

* 1 1/2 cups coarsely grated Gruyère cheese
* 1 1/2 cups coarsely grated sharp cheddar cheese (about 6 ounces)
* 1 1/2 cups diced rindless Brie (cut from 1-pound wedge)
* 5 tablespoons butter, divided
* 1/4 cup all purpose flour
* 2 teaspoons chopped fresh thyme leaves
* 3/4 teaspoon (scant) nutmeg
* 4 cups whole milk
* 1 3/4 cups fresh breadcrumbs made from crustless French bread
* 1 pound penne pasta
* 8 teaspoons whipping cream (if making 1 day ahead)


*Test Kitchen Tip*
It's easiest to remove the rind and dice the Brie if you put it in the freezer for 15 minutes to firm it up first.

Preparation

Mix all cheeses. Set aside 1 cup for topping; cover and chill. Melt 4 tablespoons butter in large saucepan over medium heat.
Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk.
Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add breadcrumbs; toss.
Stir until golden, about 2 minutes. Transfer to plate.

Preheat oven to 375°F. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl.
Pour cheese sauce over; toss. Divide among eight 1 1/4-cup custard cups. Sprinkle with 1 cup cheese.
Place cups on rimmed baking sheet.

DO AHEAD: Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 teaspoon cream.

Cover with foil; bake 15 minutes. Uncover. Sprinkle partially baked chilled or just assembled cups with breadcrumbs.
Bake pasta until beginning to bubble and tops are golden, about 20 minutes.
Skillet Creamy Macaroni and Cheese.txt
Skillet Creamy Macaroni and Cheese

Ingredients

3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Directions

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat.
Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet.
Continue to simmer slightly thickened, about 1 minute.
Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce
(I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Notes

Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.
Sundried Tomato Fettuccine.txt
Sundried Tomato Fettuccine {Lightened Up}

Yield: 3-4 servings | Prep Time: 15 minutes | Cook Time: 15 minutes

Ingredients:

3/4 pound dried fettuccine
1 cup reserved pasta water
4 tbsp. olive oil
5 cloves garlic, minced
1/2 cup sundried tomato halves, sliced
1 (14.5 ounce) can of petite diced tomatoes, drained
3 tbsp. tomato paste
1/2 tbsp. granulated sugar
1/2 cup plain non-fat Greek yogurt
1/4 cup light sour cream
1 1/2 cups baby spinach
Salt & pepper, to taste
Crushed red pepper flakes (optional)

Instructions:

In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine.
Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat.
Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.
Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
Swiftly whisk in the Greek yogurt and sour cream mixture. You’ll want to slowly add it in but whisk fast to get it all incorporated well.
After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
Season the sauce with salt and pepper, to taste, then add in the baby spinach.
Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.
Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water
(DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
You may top with crushed red pepper flakes, if desired.
Serve hot.

Note: you must NOT omit the sour cream in this recipe. I have already done the testing and failed with just Greek yogurt in the sauce.
Since the Greek yogurt contains zero (or low) fat, it will curdle as soon as you add it to the hot mixture
(since we aren’t taking the time to temper it). To ensure that it doesn’t curdle, you must mix the sour cream with the Greek yogurt.
Sour cream contains fat and this fat will prevent the Greek yogurt from curdling and separating.
If you have experience cooking with Greek yogurt and are comfortable with omitting the sour cream and replacing it with all Greek yogurt,
by all means, go for it. However, I cannot promise you success as I have done this twice and my sauce has separated.
The only success I got was when I mixed my Greek yogurt with sour cream.
World's Best Lasagna.txt
World's Best Lasagna

Prep 30 m
Cook 2 h 30 m
Ready In 3 h 15 m

Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes.
Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce.
Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices.
Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Coconut Shrimp with Mango Salsa and Lime Jasmine Rice.txt
Coconut Shrimp with Mango Salsa and Lime Jasmine Rice

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients
Salsa:

2 mango, peeled and finely diced
6 scallions, sliced
8 Tbsp cilantro, chopped
2 lime, juiced
Kosher salt and freshly ground black pepper

Shrimp:

1/2 cup fresh peppers (anaheim, pasilla, or jalapeno), chopped
4 cloves garlic, thinly sliced
3 tbsp dark brown sugar
3 tbsp soy sauce
3/4 lime, zested
1/3 cup coconut milk
Small handful cilantro leaves, torn
3 tbsp vegetable oil
3/4 tsp salt
1 tsp black pepper
1.5 pounds peeled, deveined shrimp
1/2 cup toasted shreded coconut
Lime Jasmine Rice, recipe follows

Directions

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.

For the shrimp: In a mixing bowl, combine peppers, garlic, brown sugar, soy sauce, lime zest, coconut milk, cilantro, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.

Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.

Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.

Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.

Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa. Top with toasted and shredded coconut.

Lime Jasmine Rice:

1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested

Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
Corn Cakes with Fresh Corn and Chives.txt
Corn Cakes with Fresh Corn and Chives

cook time: 30 mins
servings: 6

ingredients

1 fresh ear of corn or 1/2 cup frozen whole kernel corn
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
1/4 cup milk
1 slightly beaten egg
1 tablespoon snipped fresh chives
3 tablespoons cooking oil
1 teaspoon snipped fresh chives or cilantro (optional)
1/3 cup dairy sour cream

directions

Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, baking powder, sugar, and salt. Set aside.
In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in milk until smooth; then stir in fresh or frozen corn, egg, and the 1 tablespoon chives. Add flour mixture and stir just until combined.
In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm.
Repeat with remaining batter, adding the remaining 1 tablespoon oil.
Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream. Serve sour cream with the corn cakes. Makes 6 side-dish servings.
Easy Chicken Nuggets.txt
Easy Chicken Nuggets (24 Nuggets)

Ingredients

1 pound chicken breasts, boneless & skinless cut into chunks
1/4 cup old fashioned oats (also known as 5 minute oats)
1/4 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
3/4 cup panko bread crumbs
1 tablespoon parmesan cheese, grated

Preparation

1. Preheat oven to 375° F.
2. Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.
3. Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
4. With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a “nugget” shape.
5. Gently press nuggets into bread crumbs to evenly coat them.*
6. Place nuggets on a cooling rack. Place cooling rack over a foil-lined baking sheet.
7. Lightly spray nuggets with cooking spray.
8. Bake for 15 minutes and serve.**
* To freeze, place nuggets on a sheet tray after this step and freeze for one hour. Place nuggets in labeled freezer bags for up to 3 months. When ready to cook, follow the directions starting with step #6.
** If you want your nuggets to be golden brown, place under the broiler for 2 minutes after cooking.

Serving Size
Servings per Recipe 24 Nuggets

Amount per Serving:

Total Calories 50
Total Fat 1g
Cholesterol 15mg
Sodium 90mg
Total Carbohydrates 4g
Protein 7g
Eggplant Parmesan.txt
Eggplant Parmesan


Use kosher salt when salting the eggplant. The coarse grains don't dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30 to 45 minutes during which the salted eggplant sits to prepare the breading, cheeses, and sauce.

serves 6 to 8
Eggplant

2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
1 tablespoon kosher salt
8 slices high-quality white bread (about 8 ounces), torn into quarters
1 cup grated Parmesan cheese (about 2 ounces)
Table salt and ground black pepper
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons vegetable oil

Tomato Sauce

3 cans (14 1/2 ounces each) diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic , minced or pressed through garlic press (about 1 generous tablespoon)
1/4 teaspoon red pepper flakes
1/2 cup fresh basil leaves chopped
Table salt and ground black pepper


8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
1/2 cup grated Parmesan cheese (about 1 ounce)


1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set aside.

3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.

4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.

5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Season to taste with salt and pepper.

6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; serve, passing remaining tomato sauce separately.
Hawaiian Nachos.txt
Hawaiian Nachos

Ingredients
2 to 3 pound Boston butt pork shoulder roast
2 tablespoons liquid smoke
1 tablespoon Hawaiian pink salt or sea salt
1 medium bag yellow corn tortilla chips
6 ounces (weight) sharp cheddar cheese, shredded
1 cup sour cream
2 to 3 tablespoons Cholula or Sriracha hot sauce
1 avocado, diced
1 tomato, diced

Related: 33 insanely cheesy recipes to try before you diet

Directions

1. With a fork, pierce the pork roast repeatedly on all sides. Rub the entire roast with the liquid smoke and then the salt.
Place in a slow cooker and cook on high for 4 hours or on low for 8 hours until the roast is so tender that it falls apart.
Remove the roast from the slow cooker and the cooking juices and shred with a fork.

2. Preheat oven to 350°F. Spread the tortilla chips on a large baking sheet. Top the chips with kalua pork and then evenly sprinkle the cheese on the pork.
Place in oven and bake for 10 minutes until the cheese is melted.

3. While the nachos are baking, mix to combine the sour cream and hot sauce (the amount of hot sauce will vary with your tastes).

4. Remove the nachos from the oven and top with hot sauce, sour cream, avocados, and tomatoes. Serve warm.
It's Chilly Outside Chili.txt
Dana's It's Chilly Outside Chili.
Ingredients

2 onions, chopped
2 bell peppers, chopped
3 cloves garlic, minced
1 lb lean ground beef
1 lb lean stew meat, small cubes
1 (14 1/2 ounce) can diced tomatoes (undrained)
1 cup water OR 1 can dark beer
1 cup strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/4 cup brown sugar
3 tablespoons chili powder
1 tablespoon cumin
1 tablespoon unsweetened cocoa powder
1 teaspoon oregano
1 teaspoons cayenne pepper
1 1/2 teaspoons salt
2 (15 ounce) cans kidney beans (undrained)
2 chili peppers, chopped (I use Anaheim peppers)
Shredded cheddar cheese, sour cream, crackers - toppings of your choice.

Directions

Heat oil.
Cook onions, garlic and meat until brown.
Add tomatoes, beer, coffee, tomato paste and beef broth.
Add spices Stir in kidney beans and peppers.
Reduce heat and simmer for 2 hours.
Top with shredded cheddar cheese, sour cream, crackers, or whatever floats your boat.
Kielbasa and Cabbage Skillet.txt
Kielbasa and Cabbage Skillet

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

This fast one-pan skillet dish is filling, full of flavor, and so easy for St. Patrick's Day or any weeknight dinner!
Serves: 4
Ingredients

2 pounds fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
1 tablespoon extra virgin olive oil
1 head cabbage, coarsely chopped
1 large sweet onion, cut into large pieces
3 cloves garlic, minced
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons rice wine vinegar
1 1/2 teaspoons dijon or brown grainy mustard

Directions

Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally.
Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
Serve immediately on its own or over mashed potatoes.
Roasted Pork Tenderloin With Sweet Cherry Sauce.txt
Roasted Pork Tenderloin With Sweet Cherry Sauce

Cook Time: 40 minutes
Total Time: 40 minutes
Ingredients:

2 pork tenderloins, about 2 pounds
Creole seasoning or salt blend
pepper
2 tablespoons olive oil
3/4 cup cherry jam
3 tablespoons port wine vinegar or red wine vinegar
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
pinch allspice
dash salt

Preparation:
Heat oven to 350°.

Wash tenderloins and pat dry. Remove excess fat and silver skin.

Sprinkle the tenderloins all over with seasoning and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the tenderloins on all sides, about 6 to 8 minutes total.

Transfer the tenderloins to the oven and roast for about 15 to 20 minutes (may be longer, depending on thickness of tenderloins), or until an instant read thermometer or meat thermometer registers 145° to 150° when inserted in the thickest part of a tenderloin.

While the pork tenderloins are roasting, prepare the cherry sauce. In a saucepan, combine the jam, vinegar, brown sugar, cinnamon, allspice, and dash of salt. Bring to a simmer and simmer, stirring occasionally, for 6 to 8 minutes.

Remove pork tenderloins from the oven and let rest for 5 minutes. Slice and serve with warm cherry sauce.
Serves 4.
Sicilian Roast Leg of Lamb with Potatoes.txt
Sicilian Roast Leg of Lamb with Potatoes

SERVES 8


3/4 cup extra-virgin olive oil
2 tsp. crushed red chile flakes
2 tbsp. dried oregano
4 cloves garlic, minced
1 bunch parsley, minced
Kosher salt and freshly ground black pepper, to taste
1 6–7-lb. leg of lamb, trimmed
8 large russet potatoes, peeled and quartered

Heat oven to 500°. In a medium bowl, combine oil, chile flakes, oregano, garlic, parsley, and salt and pepper to make a paste; rub paste over surface of lamb. Set lamb in a large roasting pan and place pan in oven; roast until lamb is browned, about 30 minutes. Reduce oven temperature to 400°, cover lamb with aluminum foil, and continue cooking for 40 minutes. Remove foil, add potatoes to pan, and toss with rendered fat; continue cooking until potatoes are tender and an instant-read thermometer inserted into the thickest part of lamb reads 140°, 45–50 minutes more. Let rest for 20 minutes before serving.
Tater-Tot Casserole.txt
Tater-Tot Casserole
SERVES 4

1 lb lean ground beef
1/2 medium onion, chopped
1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted)
1 16oz package frozen tater tots
1 cup shredded cheddar cheese
salt & pepper

Directions

Preheat oven to 375 degrees.
Brown ground beef. season with salt & pepper.
Add chopped onion, cook until tender.
In a casserole dish, combine ground beef mixture & cream soup.
Top mixture with tater tots.
Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown.
remove from oven & top with cheese, return to oven until melted.

TIPS -
This casserole freezes great!
Just put it together then freeze until ready to bake. (adjust cooking times accordingly)
I always double or triple this one! It re-heats beautifully!
Keto
EASY KETO SALMON CAKES.txt
EASY KETO SALMON CAKES

Yield: 2 Servings

ingredients

Two 5 oz pouch of pink salmon (or cans, drained well)
1 egg
1/4 cup finely ground pork rinds (optional, but helps)
1/2 jalapeno, finely chopped
2 tbsp sarayo (or plain mayo)
2 tbsp finely diced red onion
1/4 tsp garlic powder
1/4 tsp chili powder
Salt and pepper to taste
1 tbsp avocado oil

avocado cream sauce

1 avocado
1/4 cup sour cream
3 tbsp cilantro
1-2 tbsp avocado oil (to thin)
1-2 tsp Water, to desired thickness
Juice of half lemon
Salt, pepper to taste
Keto Lasagna.txt
Ingredients

16 oz ground beef
1 cup Rao's marinara
1 large zucchini
10 oz ricotta cheese
4 oz mozzarella cheese, shredded

Instructions

Preheat oven to 350 degrees F. Peel zucchini into strips and leave out core. Salt and let sit for 15 minutes.
Brown ground beef in pan and add marinara. Season well with salt and pepper.
Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella.
Cover with foil and bake for 30 minutes. Broil uncovered for 2-3 minutes to brown the top.
Notes

573 calories, 46g fat, 33g protein, 5g net carb per serving (4 servings in recipe)
Keto PEANUT Satay SAUCE.txt
Keto PEANUT SAUCE

INGREDIENTS
PEANUT SAUCE
1/2 cup Natural Peanut Butter
1/2 Inch ground ginger
2 cloves garlic
2 tbsp Soy Sauce(or tamari)
1 tbsp lime juice(or rice wine vinegar)
10 drops Liquid Stevia
1/2 tsp Red Pepper Flakes
1/4 cup Water
GARNISH
1/4 cup chopped peanuts(optional)
2 tbsp green onion(optional)
INSTRUCTIONS
Add all the ingredients listed to your blender along with half of the water listed and blend for 30 seconds.
Check the consistency. If it needs to be thinner add more water. Repeat this process until the sauce is the thickness you desire.
Top with chopped peanuts and green onion. Serve and enjoy!
KETO TORTILLAS.txt
15-MINUTE (& SUUUPER PLIABLE) KETO TORTILLAS
PREP TIME: 10 MINUTES COOK TIME: 5 MINUTES TOTAL TIME: 15 MINUTES SERVINGS: 8 CALORIES: 89 KCAL

INGREDIENTS
96 g almond flour
24 g coconut flour
2 teaspoons xanthan gum
1 teaspoon baking powder
1/8-1/4 teaspoon kosher salt depending on whether sweet or savory
2 teaspoons apple cider vinegar
1 egg lightly beaten
3 teaspoons water

INSTRUCTIONS
Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.

Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.

Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to two days in the fridge).

Heat up a skillet (preferably) or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.

Break the dough into eight 1” balls (26g each). Roll out between two sheets of parchment or waxed paper with a rolling pin or using a tortilla press (easier!) until each round is 5-inches in diameter.

Transfer to skillet and cook over medium heat for just 3-6 seconds (very important). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.

Keep them warm wrapped in kitchen cloth until serving. To rewarm, heat briefly on both sides, until just warm (less than a minute).

These tortillas are best eaten straight away. But feel free to keep some dough handy in your fridge for up to three days.

RECIPE NOTES
One (very important!!) thing: when cooking, coconut flour burns rather rapidly. So while this does help you to get the traditional charred marks of flour tortillas, you do need to keep an eye out for them to keep them from burning. Having said that, you do want your skillet to be very hot in order for the tortillas to cook quickly (in under a minute) and stay pliable. Like any tortilla, if the heat is not high enough it will harden and crack.
Party Appitizers
Artichoke squares.txt
Artichoke squares

Ingredients:

2 jars artichoke hearts marinated in oil
1 small yellow onion, finely chopped
1 clove garlic, minced
4 eggs
1/4 c. fine dry bread crumbs
2 tbsp. parsley, chopped
1/8 tsp. each black pepper and dried oregano
8 oz. (or 2 c.) cheese

Directions:

Preheat oven to 250 degrees. Drain artichoke hearts and chop fine. Reserve 2 tbsp. of the oil from the artichokes. Heat 2 tbsp. of the reserved oil in a small skillet over moderate heat. Add the onion and garlic, and cook, stirring frequently, until soft (about 5 minutes). Add the chopped artichoke hearts and saute with onion and garlic for an additional minute. Remove from heat and cool for about 5 minutes. In a medium bowl, beat the eggs until frothy. Stir in the breadcrumbs, seasonings, cheese, and artichoke mixture. Pour into greased 9 x 9 baking pan. Bake for 30 minutes or until lightly browned. Cool for 10 minutes, then cut in to 1 in. or 3 in. squares. Will keep, tightly covered and refrigerated, for 2 days. They can be wrapped in heavy-duty foil and frozen for up to one month.
Asian Pot Stickers.txt
Asian Pot Stickers Recipe Courtesy of Emeril Lagasse


Recipe Summary
Difficulty: Easy
Yield: 4 appetizer servings



1 tablespoon olive oil
1/4 cup julienned carrots
1/2 cup shredded Napa cabbage
1 cup crawfish tails
2 teaspoons minced shallots
1 teaspoon chopped garlic
1 tablespoon sesame oil
1 tablespoon cilantro leaves
1 tablespoon chopped peanuts
Salt and pepper
24 wonton wrappers
1 cup Ginger Soy Butter Sauce
Long chives

In a saute pan, heat the olive oil. When the oil is hot, add the carrots, cabbage and crawfish. Season with salt and pepper. Saute the mixture for 2 minutes. Add the shallots and garlic and saute for 1 minute. Remove from the heat and stir in the sesame oil, cilantro leaves, and peanuts. Season with salt and pepper. Bring a pot of salt water to a boil. Spoon a tablespoon of the filling in the center of each wonton wrapper. With water, slightly wet the edges of each wonton. Bring one corner of the wrapper to the other, forming a triangle, seal the edges tightly. Poach 1/2 of the wontons in the boiling water for 1 to 2 minutes, or until the wontons start to float. Remove from the water and drain. Bring the pot of water back to a boil and poach the remaining wontons. In a saute pan, heat the 1 tablespoons of olive oil. When the oil is hot, carefully add 1/2 of the wontons, one at a time, and pan-fry the wontons for 1 minute and remove from the pan. Add the remaining oil and continue to pan-fry the remaining wontons. To assemble, spoon 1/4 cup of the sauce in the center of each plate. Arrange 6 wontons in the center of the sauce. Garnish with long chives.
Beth’s Reuben Dip.txt
Beth’s Reuben Dip

1 cup corned beef, chopped
1 cup grated Swiss cheese
1 cup grated cheddar cheese
1 cup sauerkraut, drained
1 cup mayo

Mix together in a crock pot and heat until bubbly.
Serve with rye crackers or toasted pumpernickel cocktail bread.
Caramelized Onion, Gruyere and Bacon Spread.txt
Caramelized Onion, Gruyere and Bacon Spread

Ingredients

Cooking spray
1 Tbs Butter
3 1/2 cups chopped onion
4 ounces Gruyère cheese, shredded and divided
2 tablespoons chopped fresh chives, divided
1/3 cup canola mayonnaise
1/3 cup fat-free sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
4 bacon slices, cooked and crumbled

Preparation

Preheat oven to 425°.
Heat a large cast-iron skillet over medium-high heat. Coat pan lightly with cooking spray.
Melt 1 tablespoon of butter. Add onion to pan; sauté 5 minutes, stirring frequently.
Reduce heat to low; cook 20 minutes or until golden brown, stirring occasionally. Cool slightly.

Reserve 2 tablespoons cheese.
Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl.

Transfer the mixture to a 1-quart glass or ceramic baking dish coated lightly with cooking spray.
Sprinkle with reserved 2 tablespoons cheese. Bake at 425° for 20 minutes or until browned and bubbly.
Sprinkle with remaining 1 tablespoon chives.
Serve with toasted baguette slices.
Classic Deviled Eggs.txt
Classic Deviled Eggs

12 hard boiled Eggs (large)
6 tablespoons mayonnaise or salad dressing
2 tablespoon sugar
2 teaspoon mustard (honey mustard is great!)
2 teaspoon vinegar
salt & pepper to taste
paprika (optional)
Ham and Cheese Egg Rolls.txt
Ham and Cheese Egg Rolls

I’d like to let you in on a little secret I’ve discovered in diet-friendly cooking — egg roll wrappers! They’re low in calories, fat, and carbs, and even have a little protein in them. I don’t know about you, but when I bite into a crispy egg roll-type food, I feel like I’m eating something indulgent, even when it’s a perfectly healthy choice! The key is to spray them well with non-stick cooking spray before baking, and baking them long enough to get nice and crispy.

The recipe I’m featuring today is made with ham and swiss, and is excellent dipped in honey mustard…but the possibilities for these are endless! You could try jalapenos, low-fat cream cheese, and a touch of all-fruit raspberry jam…or chicken breast, buffalo wing sauce, and a bit of bleu cheese or light ranch dressing. Get creative and enjoy! I’d love to hear about all the combinations our OAMM readers come up with!

Ingredients:

8 egg roll wrappers
8 slices lean deli ham
4 slices swiss cheese
Cooking spray

Directions:

Preheat oven to 400°F and spray a baking sheet with non-stick cooking spray. Place one slice of ham and one-half slice of cheese on each egg roll wrapper. Turn the wrapper towards you in a diamond shape, then fold the bottom side of the wrapper over the meat and cheese, then fold in the sides. Roll the top of the wrapper around into an “egg roll” shape, then use a bit of water to seal the edge. Place on prepared baking sheet. Repeat for remaining egg roll wrappers, then spray the tops of the rolls with cooking spray. Bake for 16 minutes, flipping after the tops turn golden brown.
Homemade Soft Pretzel Bites with Cheese Sauce.txt
Homemade Soft Pretzel Bites with Cheese Sauce

Ingredients:

1 1/2 cups warm (110 to 115 degrees F) water
1 tbsp sugar
2 tsp kosher salt
2 1/4 tsp instant yeast
4 1/2 cups all-purpose flour
2 ounces unsalted butter, melted
Vegetable oil
10 cups water
2/3 cup baking soda
2 tbsp butter, melted
Kosher salt

Instructions:

In a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds.
Switch to the dough hook and add the flour and butter. Mix on low speed until well combined.
Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 5 minutes.
Remove the dough from the bowl and transfer it to a well-oiled bowl.
Cover the bowl tightly with plastic wrap and set in warm place for 55 minutes or until the dough has doubled in size.
Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces.
Roll out each piece of dough into a 24-inch rope. Slice each rope into 1-inch pieces.
Place a lightly damp towel over the pretzel pieces to prevent them from drying out while you roll and cut the other pieces.
Using a slotted spoon lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water with the spoon a couple of times.
Remove the pretzel pieces from the water using the spoon, drain as best you can, and place them on the baking sheets.
Brush the top of each pretzel with the melted butter and sprinkle with the pretzel/Kosher salt.
Bake until dark golden brown in color, approximately 10 – 12 minutes. Brush with remaining melted butter before serving.
Serve warm.

For the cheese sauce:

Ingredients:

2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese – shred your own)
Kosher salt

Instructions:

In a small saucepan set over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds, whisking constantly.
Slowly whisk in the milk until no lumps of flour remain.
Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes.
Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted.
Add a pinch of salt, if needed. Serve warm. Leftovers can be reheated in the microwave on medium power at 30 second intervals.
Hot Spinach & Artichoke Dip.txt
Hot Spinach and Artichoke Dip
Alton Brown

Total Time: 15 min
Prep: 10 min
Cook: 5 min
Yield: 1 batch
Level: Easy

Ingredients

1 cup thawed, chopped frozen spinach
1-1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions

Boil spinach and artichokes in 1 cup of water until tender and drain.
Discard liquid.
Heat cream cheese in microwave for 1 minute or until hot and soft.
Stir in rest of ingredients and serve hot.
Hot Spinach and Artichoke Dip.txt
Hot Spinach and Artichoke Dip

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
1/4 cup grated parmigiano reggiano (parmesan), grated
1/4 cup mozzarella, shredded

Directions

Mix everything and pour it into a baking dish.
Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and
turned golden brown on top, about 20-30 minutes.
Mini Brie Crab Appetizers.txt
These delectable & rich appetizers are perfect for any party and will have your guests feeling Red Carpet worthy!



Servings: 30

Prep time: 25

Cook time: 5-7 minutes

Total time: approx. 30-32 minutes



Ingredients:
Ingredients:
1 8oz Package of Brie Cheese
1 small pkg. Fresh Crab Flakes from the deli (you will only need 2 Tbsp. chopped)
2 Tbsp. Real Mayonnaise
1 Tbsp. finely chopped Red Bell Pepper
1 Tbsp. finely chopped Portobello Mushroom
1 Tbsp. minced Shallot
1 teas. finely chopped green onions/chives
2 pkgs Frozen Mini-Phyllo Tartlet Shells

*optional(see below)
1Tbsp. softened Cream Cheese
Fresh Cilantro leaves for top



Directions:
Preheat oven to 350 F.

In small bowl, place finely chopped; crab(2 Tbsp), red peppers, mushroom, shallot.
Add 2 Tbsp. Mayo, and mix well and set aside.
Cut Brie cheese into three or four 1/2" wide strips. Trim the white "rind" from outside edges. Then cut strips into 1/2" cubes.
You will need 30 cubes.
Arrange tart shells on ungreased cookie sheet. Spoon crab mixture evenly into shells- about 1/2 teaspoon (if you run out of filing before
getting to the last shell, "nip" a little from each shell to fill the remaining empty ones)
Top each with one cheese cube.

Bake 5 minutes until cheese is melted. Then turn to broil and watch carefully, until cheese is bubbling and shells turn golden brown.
Sprinkle with chives and serve warm.

Options:
-Substitute 1 Tbsp. Mayo, for 1 Tbsp. Softened Cream Cheese- for a much richer treat. Just cream together with remaining Tbsp. of Mayo, before adding the diced veggies.
-Dress them up a little, by adding one fresh Cilantro leaf to each appetizer (after removed from oven).
-If you cannot get Fresh Crab Flakes, substitute for Canned Crab meat (with leg meat) well drained.
-The Brie Cheese is pretty expensive ($9.99/13oz. ouch!) for a subtitute, you can use mozerrella but I do not recommend, as the brie is worth the taste!
Mushrooms Stuffed with Crabmeat, Cheese & Chives.txt
Servings: approx 6 if served alone

Prep time: 15-20 minutes

Cook time: 15 minutes approx.

Total time: 30-45 minutes



Ingredients:
1 lb. mushrooms
melted butter
1/2 lb. crab meat, picked with shell removed, or flake-style crab meat substitute
3-3 oz. pkgs cream cheese with chives
1/2 cu. grated Swiss cheese
1/2 c. garlic flavored croutons (Prefer Chatham Village brand)
2T finely chopped scallions
Grated Parmesan cheese
paprika



Directions:
Clean mushrooms and remove stems. Brush inside and out with melted butter. Beat together cream cheese, crab meat, Swiss cheese,& crouton crumbs. Mound mixture into mushroom caps.Sprinkle tops generously with Parmesan and paprika.Place caps on sheet pan and bake in 350 degree oven until piping hot. Place under broiler for a few seconds to brown if desired. Serve at once. Can be made ahead earlier in the day and refrigerated until ready to bake.
Red and Green Quiche Bites.txt
Red and Green Quiche Bites

Yield: Makes 12 mini-quiches

Ingredients
1 single pie crust (a store-bought shell works fine, or you can use your own recipe)
1 large egg
1 Tablespoon sour cream
2 Tablespoons grated Parmesan cheese
2 Tablespoons each red and green pepper - chopped fine
1 Tablespoon green onion - green tops only
Pinch salt

Directions

Preheat oven to 350 degrees F. Grease a mini muffin tin with 12 cups.
Roll out dough to a 1/8-inch thickness and cut into an 8 x 6-inch rectangle.
Cut into twelve 2-inch squares. (You can do this with a store-bought shell, but let thaw first if frozen.)
Fit squares of dough into muffin tins. Set aside.
Combine egg, sour cream, Parmesan cheese, peppers, onion and salt. Blend well.
Spoon a teaspoon of mixture into each dough-lined muffin cup.
Bake for 10-12 minutes or until egg puffs and dough is lightly browned at the edges.
Cool for 10 minutes before removing from tins and serving.
Spinach Balls.txt
Spinach Balls

Ingredients
2 (10 oz.) packages frozen spinach, thawed & well-drained
2 small onions, very finely chopped (I use a food processor)
2 1/4 c. stuffing with herbs (I use Pepperidge Farm)
6 eggs, beaten
1/2 c. melted butter
1/2 c. Parmesan cheese
2 tsp. garlic salt
1 tsp. black pepper


Directions
1. Mix all ingredients until well combined. Form into about 1" balls; place on a baking sheet sprayed with cooking spray.
2. Bake at 350 for 20 minutes. Makes approximately 60 balls.

NOTES:
Spinach balls may be frozen, either baked or unbaked. (I always freeze mine pre-baked.)
For pre-baked balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350 degree oven for about 10 minutes.
For unbaked balls: Remove from freezer 30 minutes before cooking. Bake as directed (350 for 20 minutes).

Enjoy!
toast toppers..txt
50 Toast Toppers

* Step 1: Slice loaves of French bread into ¼-inch-thick rounds.

* Step 2: Brush each slice w/ olive oil or melted butter.

* Step 3: Place the rounds on baking sheets & bake @ 350 until crisp throughout & lightly golden around the edges, about 15 min.

Top This...

1. Spread w/ fig jam; top w/ gorgonzola cheese & prosciutto.
2. Spread w/ hummus; top w/ olive tapenade.
3. Top w/ sliced figs; drizzle w/ honey; sprinkle w/ sea salt.
4. Mash avocado w/ salt & lime juice; spread on toasts; top w/ shrimp.
5. Spread w/ ricotta cheese; top w/ chopped roasted red peppers; sprinkle w/ salt & pepper.
6. Rub w/ a garlic clove; top w/ sliced plum tomatoes; sprinkle w/ sea salt.
7. Toss canned tuna w/ lemon juice & zest, olive oil, chopped parsley & salt; spread on toasts.
8. Spread w/ gorgonzola cheese; top w/ sliced pears.
9. Top w/ chopped grapes & wrap w/ prosciutto.
10. Top w/ pesto & shaved parmesan cheese.
11. Top w/ pesto, crumbled bacon & chopped tomatoes.
12. Top w/ pesto & chopped sun-dried tomatoes.
13. Spread w/ mashed avocado; top w/ crumbled bacon & sprouts.
14. Combine mayonnaise & wasabi paste; spread on toasts; top w/ lump crab meat.
15. Combine mayonnaise & wasabi paste; toss finely chopped sushi-grade tuna w/ sesame oil; spread wasabi mayo on toasts; top w/ tuna.
16. Whip cream cheese w/ chopped dill; spread on toasts; top w/ thinly sliced smoked salmon.
17. Sauté finely chopped mushrooms in butter & season w/ salt & thyme; spread on toasts; top w/ shaved parmesan cheese.
18. Sauté thinly sliced onions in butter until caramelized; spread toasts w/ brie cheese; top w/ apple slices & caramelized onions.
19. Top w/ thinly sliced apples & grated cheddar cheese; broil until melted.
20. Spread w/ cranberry sauce; top w/ thinly sliced turkey; sprinkle w/ sea salt & pepper.
21. Top w/ fresh tomato pulp; sprinkle w/ sea salt & fresh basil.
22. Combine refried beans w/ chopped green chiles; spread on toasts; top w/ pepper jack cheese & broil until melted.
23. Combine equal parts sour cream & cream cheese w/ horseradish; spread on toasts; top w/ thinly sliced roast beef.
24. Halve asparagus tips lengthwise; steam until al dente & season w/ salt; spread premade egg salad on toast; top w/ an asparagus tip.
25. Spread w/ brie cheese; top w/ thinly sliced ham & a dollop of grainy mustard.
26. Spread w/ mascarpone; top w/ thinly sliced melon & prosciutto.
27. Sauté thinly sliced apples in butter until soft; spoon onto toasts; top w/ thinly sliced ham.
28. Spread w/ cream cheese; top w/ hot pepper jelly.
Zucchini Bites.txt
Zucchini Bites
Recipe adapted: The Naptime Chef
yields: 12 mini muffins


1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs - I used Italian style
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top.
Bake for 15-18 minutes, or until the top is browned and set.
Pasta Sauce
Crock Pot Meaty Pasta Sauce.txt
Crock Pot Meaty Pasta Sauce (Serves 12)

2 Tbsp Olive Oil
2 Onion, diced
2 Lb Lean Ground Beef
4 Tsp Kosher Salt, divided
4 Tbsp Tomato Paste
2 Cup Water
56 oz Canned Diced Tomato
30 oz Canned Tomato Puree
2 Cup Carrots, grated
2 Stalks Cellery, diced
2 Medium Red Bell Pepper, diced
2 Tsp Garlic Powder
2 Tsp Onion Powder
2 Tbsp Dried Italian Herbs
2 Bay Leaf

1. Heat olive oil in a medium sauté pan and sauté onions for 4 minutes. Add the ground beef and 2 tsp of salt and sauté for 4 more minutes, breaking apart the meat as it cooks.
2. Add the sautéed meat and onions to the crock pot.
3. Whisk tomato paste in water until the paste dissolves.
4. Add the tomato paste mixture to the pot along with the remaining ingredients and stir to combine.
5. Cook on Low for 6-8 hours.
6. Serve over pasta.
7. Store half in freezer.
Pesto Sauce.txt
Pesto Sauce

Ingredients:

2 cups fresh basil leaves
2 Tablespoons pine nuts
2 garlic cloves, mashed
1 teaspoon salt
1/2 cup Parmesan cheese
3 Tablespoons butter
1/2 cup olive oil

Directions:

In a blender or food processor, place in the ingredients except oil and start blending. Stream in the oil until well blended. Scrap down sides as needed. Place in container for use on cooking day.

Freezing Directions:

Prepare as directed above. Place in freezer bag or freezer safe container and freeze until ready to serve. TO SERVE: Thaw and use in recipe as directed.
Servings: 1 cup sauce
Roasted Garlic Pasta Sauce.txt
Roasted Garlic Pasta Sauce
Recipe courtesy Emeril Lagasse, 2004


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 1 1/2 quarts sauce
User Rating: 4 Stars


1 large onion, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/4 cup tomato paste
1 1/2 teaspoons salt
1 teaspoon balsamic vinegar
1/2 teaspoon hot sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil leaves
2 (28-ounce) cans whole Italian plum tomatoes, with their juices
3 whole heads roasted garlic, cloves removed from peels

In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan, and their juices. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.

Add the roasted garlic cloves and stir to combine. Continue to simmer for 30 to 45 minutes longer, or until the flavors have come together.

Serve over pasta of choice.
Pot luck dishes
Garlic Chicken Pasta with Prosciutto.txt
Garlic Chicken Pasta with Prosciutto

Ingredients
1/4 cup olive oil
1/4 cup minced garlic
5 tomatoes, seeded and chopped
4 ounces prosciutto, cut into small pieces
4 chicken breasts, grilled and cut into strips or cubes 2 pounds
2 tablespoons butter
1/2 cup fresh basil, sliced into small strips
3/4 pound linguine
1/2 cup grated fresh Parmesan or Romano
5 roasted pasilla chiles, peeled, seeded and cut into strips
2 roasted red peppers, peeled, seeded cut into strips
Fresh basil, chiffonade for garnish

Directions
Heat oil in a large skillet and saute garlic until soft and light brown.

Add tomatoes, proscuitto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute
for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente.
Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and
grated cheese; toss gently to combine. Sprinkle with basil and serve.
Peach BBQ Beans.txt
Peach BBQ Beans

Cook Time: 1 hr 10 min (4 hr 10 min for crock pot)
Yield: 24 servings

Ingredients

4 strips bacon, cut into 1-inch pieces
1 red bell pepper, seeded and chopped
1 medium yellow onion, chopped
6 cups baked beans (recommended: Bush's)
1.5 cups canned peaches, drained and chopped
1/4 cup barbecue sauce
1/2 Tbsp brown sugar
1/2 Tbsp sweet paprika
1/2 Tbsp kosher salt
1 tsp black pepper
1/4 teaspoons garlic powder
1/4 teaspoons onion powder
a dash of cayenne pepper
a dash of dried basil


Directions (Crockpot alternate)

Preheat the oven to 325 degrees F. (Skip this step if using crockpot)

Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet. Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes.

Transfer the mixture to a large baking pan (or slow cooker). Add the bacon, beans, peaches, barbecue sauce, and seasonings to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour. (Add remaining ingredients to crockpot and cook on high for 4 hours, removing the lid for the last 2 hours)
Salads
Almond Broccoli Salad.txt
Almond Broccoli Salad

Ingredients

6 cups small broccoli florets
1/2 cup chopped celery
1/2 cup raisins
10 slices bacon, cooked and crumbled
3 green onions, sliced
2/3 cup mayonnaise
1/4 cup honey
1 tablespoon fresh lemon juice
1 (3.75-ounce) package honey roasted sliced almonds

Directions

In a medium bowl, combine first 5 ingredients.

In a small bowl, stir together mayonnaise, honey, and lemon juice. Pour over broccoli mixture, tossing gently to coat. Stir in almonds just before serving.
avocado egg salad.txt
avocado egg salad

Ingredients

4 hard-boiled eggs
1 large avocado, cubed as you see above
2 tablespoons mayonnaise or Vegenaise (we used it b/c we don't love mayo)
1 teaspoon curry or fenugreek powder
Pinch of salt and pepper

Directions

Combine all the ingredients in a large bowl and mash together with a fork. Adjust the salt/pepper/mayo to your tastes.
Then slap between two slices of bread or in a wrap and enjoy.
Dorito Taco Salad.txt
Dorito Taco Salad

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1 cup tomato, diced fresh
2 med red bell pepper, diced
1 finely chopped red onion
1 (15 ounce) can ranch style beans
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 cup Mexican blend cheese, shredded (Cheddar works fine too)
3 head of romaine lettuce, shredded
1 (16 ounce) bottle Catalina dressing
1 cup Doritos, crunched and broken (this is a great way to use up the end of a bag where small pieces remain)

Directions:

Brown ground beef and add taco seasoning. When beef is fully cooked, add tomato, peppers, onions, beans, and corn.
Stir to combine and turn off heat.
Refrigerate mixture until ready to assemble salad.
Place shredded lettuce into a large bowl, pour over about half the bottle of dressing and mix. Add more dressing to taste.
Add beef mixture, cheese, and Doritos and mix.
Greek Salad.txt
Greek Salad


Marinating the onion and cucumber in the vinaigrette tones down the onion's harshness and flavors the cucumber. For efficiency, prepare the other salad ingredients while the onion and cucumber marinate. Use a salad spinner to dry the lettuce thoroughly after washing; any water left clinging to the leaves will dilute the dressing.

Serves 6 to 8
Vinaigrette

3 tablespoons red wine vinegar
1 1/2 teaspoons lemon juice from 1 lemon
2 teaspoons fresh minced oregano leaves
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
1 medium clove garlic , pressed through garlic press or minced (about 1 teaspoon)
6 tablespoons olive oil

Salad

1/2 medium red onion , sliced thin (about 3/4 cup)
1 medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 2 cups)
2 hearts romaine lettuce , washed, dried thoroughly, and torn into 1 1/2-inch-pieces (about 8 cups)
2 large vine-ripened tomatoes (10 ounces total), each tomato cored, seeded, and cut into 12 wedges
1/4 cup loosely packed torn fresh parsley leaves
6 ounces jarred roasted red bell pepper , cut into 1/2 by 2-inch strips (about 1 cup)
20 large kalamata olives , each olive pitted and quartered lengthwise
5 ounces feta cheese , crumbled (1 cup)




1. Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.

2. Add romaine, tomatoes, parsley, and peppers to bowl with onions and cucumbers; toss to coat with dressing.

3. Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.
Sour Cream and Bacon Crockpot Chicken.txt
Sour Cream and Bacon Crockpot Chicken

Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins
Serves: 8

Ingredients

8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
½ cup flour (all purpose or gluten free blend)
Salt and pepper to taste

Instructions

Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered.
Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to ¼ cup.
Or don’t cook the bacon and proceed with the recipe.
Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked.
You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
Pour sauce over chicken.
If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.

Notes
Serve over rice, couscous, or wide egg noodles. **Gluten Free** Check labels. You can buy gluten free Cream of mushroom soup although many brands are not.
Seasonings
Dry Onion Soup Mix.txt
Dry Onion Soup Mix

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake.
I’d recommend shaking the jar to mix the ingredients well before each use.

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.
Ranch.txt
Ranch

5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder

Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.
Taco Seasoning.txt
Taco Seasoning

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Teriyaki Sauce.txt
Teriyaki Sauce

Yield: 1.5 cups

Ingredients:


1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

Directions:

1 Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
2 Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3 Heat until sauce thickens to desired thickness.
4 Add water to thin if you over-thick it :).
Side dishes
Carrot Soufflé .txt
Carrot Soufflé (Makes 6- 4 oz ramekins or 1 8×8 dish)

1 lb or 1 Bag Baby Carrots
1/2 Cup Unsalted Butter, melted
3 Eggs
1/4 Cup White Sugar
3 Tbsp All Purpose Flour
1 Tsp Baking Powder
1 Tsp Vanilla
¼ Tsp Salt

1. Place carrots in a steamer pot and steam for 5 minutes or until fork tender then remove and cool.
2. Preheat oven to 300 F.
3. Place all ingredients in a blender and blend till smooth.
4. Pour batter into greased ramekins about 2/3 up or an 8×8 glass baking dish.
5. Place ramekins or baking dish into a water bath with the water half way up the ramekin or dish.
6. Bake for 1 hour. (You can test the center with a toothpick to see if it comes out clean)
7. Cool, flip over the ramekins to remove the soufflé or cut into bars from the baking dish.
8. Serve.
Cauliflower and Ham au Gratin.txt
Cauliflower and Ham au Gratin

INGREDIENTS:

Sea salt and black or white pepper
2 small heads or 1 large head cauliflower (about 2 1/2 pounds), trimmed into florets and bite-size stems
3 tablespoons butter
1 large shallot, finely chopped
2 rounded tablespoons flour
1/2 cup dry white wine
1 1/2 cups whole milk
Freshly grated nutmeg
1 tablespoon dijon mustard
1 cup shredded gruyère cheese (about 4 ounces)
1/2 pound french-style ham, prosciutto cotto or rosemary ham, cut into 1/4-inch pieces
1/2 cup grated parmigiano-reggiano cheese
A generous handful flat-leaf parsley, finely chopped

DIRECTIONS:

Position a rack in the lower third of the oven and preheat to 500° or preheat the broiler. In a large pot, bring a few inches of water to a boil, salt it, add the cauliflower and cook until crisp-tender, about 5 minutes. Drain and return to the pot.

Meanwhile, in a saucepan, melt the butter over medium heat. Add the shallot and cook for 3 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the wine, then the milk; heat through and season with sea salt, pepper and nutmeg to taste. Cook until thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in the mustard and gruyère until melted, then remove from the heat.

Stir the ham and the gruyère sauce into the cauliflower, then transfer to a large, shallow casserole. Top with the parmigiano-reggiano and bake or broil until brown and bubbly, about 5 minutes. Remove from the oven and top with the parsley.
Cheesy Zucchini Rice.txt
Cheesy Zucchini Rice

Ingredients

1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth
2 tablespoons butter
1 medium or 2 small zucchini, grated
1 cup shredded sharp cheddar
1/2 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed

Instructions

Heat the olive oil in a medium sauce pan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder.
Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.
Cold Peanut-Sesame Noodles.txt
Cold Peanut-Sesame Noodles

Total Time: 1 hr 25 min
Prep: 1 hr
Cook: 25 min
Yield: 6 servings
Level: Easy

Ingredients

Kosher salt
12 ounces flat Chinese egg noodles
3/4 cup strong brewed green tea
1/3 cup natural peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned)
3 tablespoons packed light brown sugar
1/4 cup roasted peanut oil
2 tablespoons toasted sesame seeds, plus more for topping
1 teaspoon chili-garlic sauce
1 teaspoon toasted sesame oil
1 1 -inch piece ginger, peeled
1 small clove garlic
2 carrots, finely grated
Chopped fresh cilantro and peanuts, for topping

Directions

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.

Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.

Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.
Crock Pot Baked Beans.txt
Crock Pot Baked Beans (Serves 4-6)

1 Tbsp Olive Oil
1 Small Onion, chopped
1 16 oz. Pkg Small White Beans
1 6 oz Can Tomato Paste
1/4 Cup Maple Syrup
1/4 Cup Molasses
2 Tbsp Dijon Mustard
1 32 fl. oz. Box Vegetable Broth
2 Tsp Kosher Salt

1. Heat 1 tbsp of olive oil in a pan and sauté the onions for 3-4 minutes.
2. Transfer the onions to a crock pot, pour in remaining ingredients and stir to combine.
3. Cook on low for 8-10 hours or until beans are tender.
4. Serve.
Mushroom Pie.txt
Mushroom Pie
CROSTATA DI FUNGHI

Servings: 4-6

Description:

Ingredients: ½ lb. puff pastry dough
½ cup milk
3 tbs. unsalted butter
1 tbs. flour
½ lb. Porcini mushrooms, sliced (see note)
2 oz. Prosciutto di Parma, diced
1 tbs. finely minced shallots
Salt and pepper to taste
1 egg, beaten
2 oz. Montasio or Fontina cheese, shaved.


Directions: Keep the puff pastry dough refrigerated until needed. In a small saucepan, scald the milk. In a second small saucepan, melt 1 tbs. of the butter. Add the flour and cook over medium heat, stirring constantly, until the mixture foams, about 2 minutes. Whisk the boiling milk into the butter and flour mixture and cook until the white sauce is boiling and thickened, 2-3 minutes.

Meanwhile, heat the remaining butter in a sauté pan, add the mushrooms, Prosciutto di Parma, and shallots, and sauté until the mushrooms are tender. Add the mushroom mixture to the white sauce, season to taste and cool.

Preheat the oven to 3750F.

On a wooden or marble surface, roll out the pastry dough into a sheet ¼” thick and cut two circles from it, 7” in diameter. Butter a 7” pie pan and line with one pastry circle. Spread the mushroom mixture evenly over the pastry base, leaving a ¾-inch border all around the edge, and brush the border with beaten egg. Top the filling with shaved cheese, cover with the remaining pastry circle, and press down tightly all around the border to seal the edges. Brush the pastry with the remaining beaten egg and bake until nicely browned, about 30 minutes.

Note: Morels, chanterelles, or other wild mushrooms can be substituted.
Mushroom Risotto.txt
Mushroom Risotto


Cremini mushrooms are sometimes sold as baby bella mushrooms. If they’re not available, button mushrooms make a fine, though somewhat less flavorful, substitute. Toward the end of cooking, judge the doneness of the rice by tasting it.

Serves 6 as main course, 8 as first course 2 bay leaves
6 sprigs fresh thyme leaves
4 sprigs fresh parsley leaves
1 ounce dried porcini mushrooms , rinsed in mesh strainer under running water
3 1/2 cups low-sodium chicken broth
2 teaspoons soy sauce
6 tablespoons unsalted butter
1 1/4 pounds cremini mushrooms , wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large
2 medium onions , chopped fine (2 cups)
1/2 teaspoon table salt
3 medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon)
1 pound Arborio rice (2 1/8 cups)
1 cup dry white wine or dry vermouth
2 ounces Parmesan cheese , finely grated (about 1 cup)
2 tablespoons chopped fresh parsley leaves
Table salt and ground black pepper

1. Tie together bay leaves, thyme sprigs, and parsley sprigs with kitchen twine. Bring bundled herbs, porcini mushrooms, chicken broth, soy sauce, and 3 1/2 cups water to boil in medium saucepan over medium-high heat; reduce to medium-low and simmer until dried mushrooms are softened and fully hydrated, about 15 minutes. Remove and discard herb bundle and strain broth through fine-mesh strainer set over medium bowl (you should have about 6 1/2 cups strained liquid); return liquid to saucepan and keep warm over low heat. Finely mince porcini and set aside.

2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. When foaming subsides, add cremini mushrooms, 1 cup onions, and 1/2 teaspoon salt; cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are well browned, about 7 minutes. Stir in garlic until fragrant, about 1 minute, then transfer mushrooms to oven-safe bowl and keep warm in oven. Off heat, add 1/4 cup water to now-empty skillet and scrape with wooden spoon to loosen any browned bits; pour liquid from skillet into saucepan with broth.

3. Heat 3 tablespoons butter in large saucepan over medium heat. When foaming subsides, add remaining 1 cup onions and 1/4 teaspoon salt; cook, stirring occasionally, until onions are softened and translucent, about 9 minutes. Add rice and cook, stirring frequently, until grains’ edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine. Add minced porcini and 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes. Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth). Stir in remaining 1 tablespoon butter, then stir in mushrooms (and any accumulated juices), Parmesan, and chopped parsley. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.
Refried Beans.txt
Refried Beans

SERVINGS: MAKES 2 QUARTS

Ingredients

1/2 medium onion, chopped
1/2 green bell pepper, chopped
2 garlic cloves, finely grated
1 pound dried pinto beans, rinsed, picked through
5 ounces salt pork or thick-cut bacon, cut into ½-inch pieces
4 teaspoons kosher salt
1 cup lard or rendered bacon fat, divided
Pico de gallo and crumbled queso fresco (for serving)

Preparation
Bring onion, bell pepper, garlic, beans, pork, salt, and 3 quarts water to a boil in a large pot.
Reduce heat to medium and cook, uncovered, stirring occasionally and adding boiling water if needed to cover, until beans are tender, 2–2½ hours.
Working in 2 batches, heat ½ cup lard in a large skillet (preferably cast iron) over high.
Fry 6 cups beans and their liquid (they will splatter, so be careful) until most of the liquid has evaporated, about 10 minutes.
Smash beans in skillet with a potato masher until mixture is thick and no whole beans remain (refried beans should still be pourable at this point, but will thicken as they sit).
Transfer to a large bowl. Repeat with remaining beans and ½ cup lard.
Top refried beans with pico de gallo and queso fresco.
Spanish Rice.txt
Spanish Rice

Total Time:
30 min
Cook:
30 min

Yield:
Yield: 10 servings

Ingredients

1 tablespoon lard or solid vegetable shortening
1 1/2 cups long grain rice
1/4 large onion, finely chopped
2 or 3 cloves garlic, finely chopped
2 whole tomatoes from a 15-ounce can
1/4 cup liquid from canned tomatoes
40 -ounce can chicken broth (30 ounces used total)

Directions

Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.

Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed.
Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth.
Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes.
(The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.
Soups
Beef Vegetable Soup.txt
Beef Vegetable Soup

beef broth
potatoes, peeled & diced
zucchini, diced
1-2 bay leaves
salt, to taste
1-2 bags of frozen mixed vegetables
4-8 oz tomato sauce, tomato paste, or pizza sauce
roast beef, cooked & cut up into small pieces

Simmer the potatoes and zucchini in your beef broth until they are almost tender.
Then add remaining ingredients and continue simmering until all veggies are tender.

The ingredient list is vague because the dish is very flexible depending on how many servings you want to make and what you have on hand.

Tips:

Save this recipe to make when you already have leftover roast beef on hand. That makes the meal super easy to pull together.
Use kitchen sheers to cut up your roast beef. Easy-peasy, folks!
Look for a bag of frozen veggies with a lot of variety. I buy one that has green beans, corn, lima beans, carrots, and peas.
Need some more flavor? Add some Italian seasoning.
Bone broth - three types.txt
Pork Bone Soup

1 pound of Pork Bones (preferably Neck Bones)
Enough Water to Just Cover the Pork Bones
EnoughWater to Cook the Pork Bone Soup
1 Tablespoon White Vinegar
1 Tablespoon Salt

Optional: 2 cups of Soybean Sprouts

Place Pork Bones in a soup pot and add water to jut cover the bones.
Bring to a boil and turn off when the scum rises to the surface.
Throw out all of the water and then refill the pot so that there is about 4 inches of water covering the bones.
Add vinegar and salt and bring to a boil. Then reduce heat and simmer on low for 3 hours.
Cool and strain broth. If desired, reheat and cook Soybean Sprouts in the soup for about 15 minutes before serving.
Otherwise, reheat one cup at a time to boiling and serve in a mug. Season with additional sea salt if desired.

Chicken Bone Soup

1 pound of Chicken Drumsticks
1 large yellow onion, stem ends removed and cut into chunks (can leave peel on)
1 Celery Root, washed and cut into chunks
2 large carrots, washed, stem and end removed and cut into chunks
2 - 3 Parsnips, washed, stem and end removed and cut into chunks
2 large Celery Stalks, washed and cut into chunks
1 - 2 Turnips, washed, stem and ends removed and cut into chunks
2 - 3 teaspoons of salt
10 - 12 cups of Water

In a large soup pot, put in chicken thighs and all the root vegetables.
Cover with water up to 4 to 5 inches above the chicken.
Bring to a boil and then turn down heat to a simmer. Cook for 1 1/2 hours.
Taste and add salt. Strain broth and serve individual portions reheated and poured into a mug.
Season with additional sea salt if desired.

Beef Bone Soup

4 - 5 pound Beef leg bones,
1 large Onion, stems removed and cut into chunks (leave skin on)
2 large Carrots, washed, stem and end removed and cut into chunks
2 - 3 stalks of Celery, cut up
3 Large Tomatoes cut up
12 cups of Water
3 teaspoons Salt
1 Bay Leaf
Handful of Parsley

Put beef bones in a large soup pot and barely cover with water. Bring to a boil until the foam rises.
Drain water and rinse the bones. Put back into the pot with the water, vegetables, Parsley and Bay Leaf.
Bring to a boil and then reduce to a simmer. Skim additional foam as it rises. Cook for 3 hours.
Cool and scrape out the marrow if possible and add back into the soup. Strain and refrigerate.
When ready to serve, heat up one cup at a time and serve in a mug and season with additional sea salt if desired.
Broccoli Soup.txt
Broccoli Soup

Recipe courtesy The Neelys

Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield: 3 to 4 servings
Level: Easy

Ingredients

4 tablespoons butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream
Homemade Croutons, recipe follows

Directions

Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.

Homemade Croutons:

Day old French bread
Olive oil
Salt and freshly ground black pepper
1/4 teaspoon red pepper flakes

Preheat oven to 400 degrees F.

Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.

Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

Yield: 4 to 6 servings
Buffalo Chili.txt
Buffalo Chili

Ingredients

2 pounds chuck steak or buffalo meat, cut into small cubes
1 pound ground buffalo meat
1/4 cup olive oil
2 (14 1/2 oz) cans of peeled whole tomatoes (hand crushed with juice added)
2 medium chopped yellow onions
4 cloves fresh minced garlic
2 ears of corn - kernels scraped off or 1 box frozen white corn
2 cans chopped green chiles
1 can of red kidney beans
Seasonings:
2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons chili powder
2 tablespoons brown sugar
1 teaspoon ground cumin

Directions

Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat.
Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes.

Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally.
Butternut Squash Soup with Chipotle Cream.txt
Butternut Squash Soup with Chipotle Cream

Recipe courtesy Marcela Valladolid, 2009

Total Time: 1 hr 45 min
Prep: 15 min
Cook: 1 hr 30 min
Yield: 6 servings
Level: Easy


Ingredients

3 tablespoons olive oil, divided
1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
Salt and freshly ground black pepper
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
6 cups chicken broth, divided
2 teaspoons minced canned chipotle chiles in adobo

Chipotle Cream:

1 teaspoon minced canned chipotle chiles in adobo
1/2 cup sour cream
Salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste.
Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.

In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt.
Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir.
Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.

Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency.
Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.

In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste.
Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.
Chicken Butternut Squash Curry Soup.txt
Chicken Butternut Squash Soup

Hearty chicken and rich butternut squash make this soup the perfect warm up after a cold winter day. A nice Asian flair is added with curry powder, making the dish reminiscent of Indian food. The broth is provided a sweetness with chewy dried apricots. Use care when cutting up your chicken.

ingredients

* 1-1/4 lb. butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
* 1 small red onion, cut in 1/2-inch wedges
* 1 Tbsp. curry powder
* 1 Tbsp. olive oil
* 3 14-oz. cans reduced-sodium chicken broth
* 1 15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
* 1/3 cup dried apricots, snipped
* 1/2 cup chopped walnuts
* 1 tsp. olive oil
* 1/4 tsp. freshly grated or ground nutmeg
* 1 deli-roasted chicken, cut up
* Fresh cilantro leaves

directions

1. Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
2. In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
3. Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
4. To serve, top soup with nuts, chicken, and cilantro. Makes 6 main-dish servings.
Chicken Stock.txt
Chicken Stock

Makes 3 quarts

2 roasted chicken carcasses, preferably from my Roasted Chicken with Herbed butter recipe (but any chicken carcass will work)
4 quarts water
4 ribs of celery, roughly chopped
2 carrots, roughly chopped
1 large white onion, quartered
8-10 sprigs fresh thyme
2 fresh rosemary spears
2-3 tablespoons salt
1-2 teaspoon black pepper

Place the chicken carcasses in a 2-gallon stock pot and cover with water

Bring to a boil, and add the celery, carrots, onion, cilantro, herbs, 1 T of salt and 1 tsp black pepper. Cover, reduce heat to medium, and simmer for at least 45 minutes. Be sure to add water to keep the chicken covered.

Once chicken is cooked, and falling off the bone, strain the broth. Reserve the chicken to make chicken noodle soup!

Return the broth to the pot and taste. Adjust salt and pepper to taste (you will probably need at least 1 more T of salt, but your tastebuds will tell you).

Use the broth in your favorite dish, or boil to reduce by half and freeze. To use, defrost and dilute with an equal part of water.
Creamy Tomato Tortellini Soup.txt
Creamy Tomato Tortellini Soup

Ingredients:

1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 bay leaves
Dash of crushed red pepper flakes
2 (28 oz) cans diced tomatoes
1 (32 oz) container vegetable broth
1 T dried basil (or 1/4 cup fresh)
Salt and freshly ground black pepper, to taste
1/2 cup plain Greek yogurt
2 (9 oz) packages fresh or frozen cheese tortellini
1 head Kale, removed from stems and roughly chopped
Grated Parmesan cheese and fresh basil, for garnish, optional

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes.
Stir in the bay leaves and crushed red pepper flakes.

2. Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.

3. Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot).
Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and kale, cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.
hearty beef stew.txt
Hearty Beef Stew

This hearty, classic beef stew is one of my favorite meals to make on a rainy day.
Beef Stew

Ingredients:

3 cups carrots, chopped
2 cups celery, chopped
4 cups potatoes, chopped
1.5 cups onion, chopped
3 cloves garlic, minced
4.5 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
0.5 teaspoon black pepper
2 pounds stew meat, cubed
1 can (14.5 ounces) diced tomatoes, undrained
1 can (14 ounces) beef broth
salt to taste

Directions:

Place all ingredients in a slow cooker and cook on high 4-5 hours or low 8-10 hours. Remove bay leaf. Serve.

*Note: I like to add frozen peas right before I serve. It adds freshness and color, as well as cooling the stew down a bit.
Freezing Directions:

After cooking in slow cooker, allow to cool, then portion into freezer containers. Seal, label, and freeze. To serve: Reheat in microwave or on stovetop until heated through.
Servings: 8
Hearty Italian Soup.txt
Hearty Italian Soup

Ingredients
1 (16-oz.) package mild Italian sausage
2 tsp. olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48-oz.) container chicken broth
2 (15-oz.) cans cannellini beans, drained and rinsed
2 (14.5-oz.) cans diced tomatoes
1 tsp. dried Italian seasoning
1 (5-oz.) package baby spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Freshly shaved Parmesan cheese

Preparation
Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, leave drippings. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.

Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.

Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese.
Homemade Mushroom Soup.txt
Homemade Mushroom Soup
Serves 2

Ingredients:
2 cups fresh mushrooms - cleaned and chopped finely
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce.
Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens.
Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper.
Garnish with fresh parsley or thyme if you have them on hand.
Irish Beef Stew.txt
Irish Beef Stew

Ingredients

1/4 cup vegetable oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
8 cups beef stock or canned beef broth (1 pint of guiness works well too!)
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
2 tablespoons chopped fresh parsley

Directions

Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

Notes from Magda:
I like to add green peas (frozen), sliced mushrooms if I have any and some red wine to the broth. If I want to use slow cooker, I prepare meat as the recipe calls it, put the mixture to the slow cooker and then add veggies. Usually I cook it for 4 hrs. on high.
Lasagna Soup.txt
Lasagna Soup

Here is what you need: Serves 6-8

1 lb ground beef
1/2 cup chopped onion
28 oz can of diced tomatoes
6oz can of tomato paste
4 cups of beef broth
4 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1 cup V8 (or any vegetable drink)
1/4 tsp pepper
1/4 tsp salt
2 cups uncooked shell pasta
2 cups kale, deveined and shredded
1 tsp olive oil
1 cup shredded mozzarella cheese
Garlic Bread

1. Brown ground beef in pan until brown, add onion until translucent, stirring occasionally.

2. Mix together the can of tomatoes, and tomato paste in crockpot.

3. Add 3 cups of broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.

4. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

5. When 30 minutes are left of cook time, add the remaining cup of broth and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.

6. Saute Kale in a pan with a bit of Olive oil and a sprinkle of salt until soft. Add to soup, and serve with cheese on top and garlic bread.
Leek Potato Soup.txt
Leek Potato Soup

Ingredients

12 medium yukon gold potatoes, peeled and cut into quarters
6 leeks, white and light green part, sliced
3 stalks celery, roughly chopped
1 medium yellow onion, peeled and quartered
1 bay leaf
2 quarts chicken stock
1/2 cup all-purpose flour
4 ounces (1 stick) melted butter
1 cup heavy cream
1 1/2 teaspoons finely chopped fresh thyme leaves
Salt and pepper

Directions

In a large pot, place potatoes, 1/2 of the leeks (reserving the rest), celery, onion, bay leaf and chicken stock and bring to a boil, about 15 minutes. Continue to boil until potatoes are soft. Mix flour and butter in small bowl to make a roux for thickening the soup. Remove bay leaf. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper. Using an immersion blender (or in batches in a blender or food processor), blend soup until smooth. Simmer for 20 more minutes until soup has thickened and serve.
Pasta E Fagioli.txt
Italian Pasta and Bean Soup (Pasta E Fagioli)


This soup does not hold well because the pasta absorbs the liquid, becomes mushy, and leaves the soup dry. The soup can, however, be made in two stages. Once the beans are simmered with the tomatoes, before the broth and water are added, the mixture can be cooled and refrigerated for up to 3 days. When ready to complete the soup, discard the Parmesan rind (otherwise it will become stringy), add the liquid, bring the soup to a boil, and proceed with the recipe.

Makes about 4 quarts, serving 8 to 10 1 tablespoon extra-virgin olive oil
extra-virgin olive oil for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 2/3 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets , minced to paste (about 1 teaspoon)
1 (28-ounce) can diced tomatoes with liquid
1 piece Parmesan cheese rind , about 5 inches by 2 inches
2 cans (15 1/2 ounces each) cannellini beans , drained and rinsed
3 1/2 cups low-sodium chicken broth
table salt
8 ounces orzo or other small pasta (ditalini, tubetini, conchigliette)
1/4 cup chopped fresh parsley leaves
Ground black pepper
2 ounces grated Parmesan cheese (about 1 cup)


1. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add onion and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes. Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).

2. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, passing grated Parmesan separately.
Pasta Fagioli .txt
Pasta Fagioli

The Ingredients.

1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp oregano
1 T Tabasco sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time (I used fusilli)

The Directions.

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the stovetop, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Serve with a bit of parmesan cheese if you have it.
Pat's Famous Beef and Pork Chili.txt
Pat's Famous Beef and Pork Chili

Ingredients

6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound 85 percent lean ground beef
1 pound ground pork
1 cup beer
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (24-ounce) can crushed tomatoes
1 (24-ounce) can diced tomatoes, with juice

Directions

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally.
Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano,
and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic.
Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork.
Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans.
Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours.
Taste for seasoning and add salt and pepper, if necessary.
Roasted Butternut Squash Soup and Roasted Parsnip Soup.txt
Roasted Butternut Squash Soup and Roasted Parsnip Soup

Ingredients

1 (1 1/2 pound) butternut squash, peeled seeded and rough chopped
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup Italian sausage, removed from the casing
1 cup small dice onion
1/2 cup small dice carrot
1/2 cup small dice celery
1/2 cup small dice leeks
2 tablespoons minced shallots
1 tablespoon minced garlic
2 teaspoons apple cider vinegar
1-1/2 quarts chicken stock
2 teaspoons maple syrup
1 teaspoon fresh chopped sage leaves
Roasted Parsnip Soup, recipe follows
Tarragon Oil, recipe follows

Directions

Preheat the oven to 425 degrees F.

Place the chopped squash in a medium-size mixing bowl. Drizzle the squash with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon black pepper. Line a sheet pan with parchment paper or aluminum foil and place the squash on top of the sheet pan. Set the sheet pan into the oven and roast for 30 minutes, or until the squash is lightly caramelized and tender.

Remove the squash from the oven and set aside. Place a 1-gallon saucepan over medium high heat and add the remaining 1 tablespoon of olive oil to the pan and render the Italian sausage. Cook, stirring often until the meat is caramelized and has released most of its fat, about 3 minutes. Add the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar and add the chicken stock to the pan. Place the squash in the pan with the maple syrup and sage.

Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon of salt and 1/8 teaspoon pepper. Keep warm until serving.


Roasted Parsnip Soup:

1 pound parsnip, peeled and roughly chopped
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly cracked white pepper
1/4 cup diced ham
1 cup small dice onion
1/2 cup small dice carrots
1/2 cup small dice celery
1/2 cup small dice leeks
2 tablespoons minced shallots
1 tablespoon minced garlic
2 teaspoons white vinegar
1-1/2 quarts chicken stock
2 teaspoons honey
1 teaspoon freshly chopped thyme leaves
1/2 cup heavy cream

Preheat the oven to 425 degrees F.

Place the chopped parsnips into a medium-size mixing bowl. Drizzle the parsnips with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon of fresh cracked white pepper. Line a sheet pan with parchment paper or aluminum foil and place the parsnips on top of the sheet pan. Set the sheet pan into the oven and roast for 30 to 35 minutes, or until the parsnips are lightly caramelized and tender.

Remove the parsnips from the oven and set aside. Place a 1-gallon saucepan over medium high heat. Add the remaining tablespoon of olive oil to the pan and caramelize the ham. Cook, stirring often until the meat is caramelized, about 3 minutes. Add the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar and add the chicken stock to the pan. Place the parsnips in the pan with the honey and thyme.

Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add the cream to the soup and return the soup to a clean saucepan and keep warm until ready to serve.

Yield: about 1 1/2 quarts

Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes
Tarragon Oil:

1/2 cup tarragon leaves
1/2 cup olive oil

Place a 1-gallon saucepan filled with water over a medium-high heat and bring to a boil. Blanch the tarragon leaves in the boiling water for 5 to 10 seconds. Remove from the water and place in a bowl of ice water to shock. Pat the tarragon leaves dry with paper towels and place in a blender. Pour the oil over the tarragon leaves and puree on low speed for 30 seconds. Place the tarragon oil in a non-reactive container. The oil will keep for weeks refrigerated in an airtight container.

When you are ready to serve the soups:

Using 2 half-cup measures, each filled with 1 of the soups, pour the soups side by side, simultaneously into a small heated soup cup or bowl. Drizzle with 1 tablespoon of the tarragon oil and serve immediately.
Roasted Pumpkin Soup with Chipotle Cream.txt
Roasted Pumpkin Soup with Chipotle Cream

Recipe courtesy Joanne Weir

Total Time: 3 hr 15 min
Prep: 1 hr 45 min
Cook: 1 hr 30 min
Yield: 6 servings.

Ingredients

1 medium pumpkin, about 4 pounds
1 tablespoon butter
2 slices bacon, diced
1 large yellow onion, chopped
6 cups chicken stock
1/2 cup heavy cream, plus 1 cup, for garnish
1/4 cup orange juice
Large pinch freshly grated nutmeg
Salt and freshly ground black pepper
1 tablespoon chipotle pepper in adobo sauce

Directions

Preheat the oven to 375 degrees F.

Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes.

With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin. Melt butter in a soup pot over medium heat. Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes.

In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh into a clean soup pot and add the cream, orange juice and nutmeg.

Season, to taste, with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup into bowls. Spoon dollop of chipotle cream into soup.
Slow Cooker Corn and Potato Chowder .txt
Slow Cooker Corn and Potato Chowder

Ingredients:

8 ounces (1/2 pound) bacon, cooked until crispy and crumbled
2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes
8 cups (about 2 pounds) kernel corn
1 medium/large sweet yellow onion, finely chopped
1 cup chopped celery
6 - 8 garlic cloves, crushed
1/2 teaspoon seasoned salt
32 ounces (4 cups) chicken stock
16 ounces (2 cups) half & half or heavy cream
salt & pepper


Directions:

Combine all ingredients EXCEPT half & half in the slow cooker.
Cook on low for 10 hours or high for 6 hours.
Blend about half the soup using an immersion blender.
Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
Serve and enjoy!
Slow Cooker Crock Pot Corn and Potato Chowder.txt
Slow Cooker Crock Pot Corn and Potato Chowder

Ingredients:

8 ounces (1/2 pound) bacon, cooked until crispy and crumbled
2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes
8 cups (about 2 pounds) kernel corn (I used frozen)
1 medium/large sweet yellow onion, finely chopped
1 cup chopped celery
6 - 8 garlic cloves, crushed
1/2 teaspoon seasoned salt (my favorite is Aunt Cora's)
32 ounces (4 cups) chicken stock
16 ounces (2 cups) half & half or heavy cream
salt & pepper

Slow Cooker Corn and Potato Chowder Directions:

Combine all ingredients EXCEPT half & half in the slow cooker.
Cook on low for 10 hours or high for 6 hours.
Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
Serve and enjoy!
Slow Cooker Loaded Baked Potato Soup.txt
Slow Cooker Loaded Baked Potato Soup


8 slices thick-cut bacon, chopped
1 large onion, minced
3 garlic cloves, minced
1 1/2 tsp minced fresh thyme (or 1/2 tsp dried)
2 Tbs all-purpose flour
4 cups low-sodium chicken broth
3 lbs Russet potatoes (about 6 medium), peeled and cut into 1/2-inch pieces
2 cups shredded sharp cheddar cheese (about 8 oz), plus more for serving
1/2 cup heavy cream
1/2 cup sour cream (light is fine)
salt and pepper
sliced scallions, minced

Cook the bacon in a 12-inch skillet over medium heat until crispy, 5 to 7 minutes.
Transfer to a paper towel-lined plate and refrigerate until serving. Pour off all but about 2 tablespoons of the fat.

Add the onion and cook over medium-high heat until softened and lightly browned, about 8 minutes.
Add the garlic and thyme, and season with salt and pepper. Cook until fragrant, an additional minute or so.
Stir in the flour and cook for 1 minutes, stirring constantly. Slowly whisk in 1 cup of the chicken broth, scraping up any browned bits.
Cook until the mixture is starting to thicken, then transfer to the slow cooker.

Stir in the remaining 3 cups of broth, potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper into the slow cooker.
Cover and cook until the potatoes are tender, 4 to 6 hours on low (I think it could even go a bit longer than this and be fine).

Transfer 3 cups of cooked potatoes to a medium bowl with the cream and mash until smooth using a potato masher.
Return the potatoes to the slow cooker, along with the shredded cheddar cheese and sour cream.
Stir to combine and let the soup sit until heated all the way through, about 10 minutes.

When ready to serve, microwave the bacon on the plate until hot and crispy, about 30 seconds. Season the soup with salt and pepper.
Ladle into bowls and top with bacon, shredded cheese, and scallions.
Spiced Carrot Cauliflower Soup.txt
Spiced Carrot Cauliflower Soup (serves 6-8)

Ingredients

1 tablespoon olive oil
1 small onion, chopped
5 cups warm water
2 tablespoons vegetable bouillon*
1 head cauliflower, chopped (about 4 cups)
3 cups peeled and chopped carrots (about 8 medium carrots)
1 1/2 teaspoons curry powder
1 teaspoon ground cinnamon
1 teaspoon garam masala
1 teaspoon salt

Preparation

1. Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.
2. Dissolve the vegetable bouillon in the water and add to the pot.
3. Add the remaining ingredients to the pot and stir to combine.
4. Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.
5. Using an immersion blender or standing blender, puree all of the ingredients until smooth.

Servings per Recipe serves 6-8

Amount per Serving:

Total Calories 70
Total Fat 2.5g
Sodium 420mg
Total Carbohydrates 11g
Dietary Fiber 3g
Sugars 5g
Protein 2g
Spicy African Peanut Slow Cooker Soup.txt
Spicy African Peanut Slow Cooker Soup

1 14-oz can chickpeas (drained and rinsed)
1 sweet potato, peeled and cubed (about 1 cup)
1 1/2 tsp curry powder
1/2 to 3/4 tsp garam masala
1 tsp cumin
1 tbsp minced ginger
2 tsp minced garlic
sweetener to taste
dash of cinnamon
1 14-oz can fire-roasted tomatoes, in juice
1 14-oz can light coconut milk
2 cups vegetable stock
2 tbsp natural peanut butter
1/2 cup red lentils, rinsed and drained

Garnishes: chopped cilantro, chopped peanuts, sour cream, or plain yogurt

Directions:
Combine all ingredients in a Crock-Pot and set on high for about 30 minutes, then switch to low for an additional 3-4 hours.
Serve and top with garnish(es) of choice.
Thai Chicken Soup.txt
Thai Chicken Soup

Ingredients

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15 -ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro

Directions

Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally,
until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes.
Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes.
Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro.
Add more fish sauce and lime juice, if desired.
Winter Soup.txt
Winter Soup

2 tbsp olive oil
2 leeks, thinly sliced
2 zucchini, chopped
2 garlic cloves, crushed
4 cups canned chopped tomatoes
1 tbsp tomato paste
1 bay leaf
3-1/2 cups vegetable broth
3-1/2 cups canned garbanzo beans, drained
8 oz fresh spinach
1 oz parmesan cheese, thinly shaved
salt and pepper to taste
crusty bread, to serve

Heat oil in heavy pot. Add leeks and zucchini and cook over medium heat, stirring constantly for 5 mins.

Add garlic, chopped tomatoes, tomato paste, bay leaf, broth, and garbanzo beans. Bring to a boil, lower heat, and simmer, stirring occasionally for 5 mins.

Shred spinach and add to pot. Cook for 2 minutes over medium-high heat until spinach is wilted. Season with salt and pepper.

Remove bay leaf. Pour soup into bowls, sprinkle with parmesan cheese. Serve with crusty bread.
Thanksgiving
Cornbread Stuffing With Sweet Potato and Squash.txt
Cornbread Stuffing With Sweet Potato and Squash

Yield: Makes 10 servings
Total: 1 Hour, 57 Minutes
Prep Time: 47 Minutes
Total: 1 Hour, 57 Minutes

Ingredients

1 cup diced onion, red and green bell peppers, and celery
2 small garlic cloves, pressed
1 tablespoon canola oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch cubes
2 medium-size sweet potatoes, peeled and cut into 1/4-inch cubes
1 Granny Smith apple, peeled and cut into 1/4-inch cubes
3 tablespoons melted butter
2 tablespoons brown sugar
1 tablespoon chopped fresh sage
2 teaspoons Creole seasoning, divided
2 (14-oz.) cans low-sodium fat-free chicken broth, divided
1 (8-oz.) package cornbread stuffing mix
1 large egg, lightly beaten
1/3 cup chopped pecans
Garnish: fresh or dried sage leaves

Preparation

1. Preheat oven to 375°. Sauté frozen onion mixture and garlic in 1 Tbsp. hot oil in a large, deep skillet over medium-high heat 2 minutes or until vegetables are tender.
2. Stir in squash, next 5 ingredients, 1 tsp. Creole seasoning, and 1/4 cup water. Cover, reduce heat to medium, and cook, stirring occasionally, 15 minutes or
until squash and potatoes are tender. Stir in 1 can chicken broth.
3. Remove from heat; cool 15 minutes. Stir together stuffing mix, egg, and remaining 1 can chicken broth and 1 tsp. Creole seasoning in a medium bowl.
Fold into cooled squash mixture. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
4. Bake, covered with aluminum foil, at 375° for 25 minutes. Uncover and sprinkle with pecans; bake 20 minutes or until dressing is thoroughly heated and pecans are toasted.
Let stand 10 minutes before serving. Garnish, if desired.
Cranberry Sauce.txt
Cranberry Sauce
Recipe courtesy Alton Brown, 2007

Prep Time:
10 min
Inactive Prep Time:
6 hr 0 min
Cook Time:
20 min
Serves:
6 to 8 servings

Ingredients

1 pound fresh cranberries, approximately 4 cups
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey

Directions

Wash the cranberries and discard any that are soft or wrinkled.
Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat.
Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes.
Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.
Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.
Remove from the heat and allow to cool for 5 minutes.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish.
If necessary, carefully run a warm knife around the edge of the mold.
Green Bean Casserole.txt
Green Bean Casserole

Ingredients

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
pinch of pepper, salt and garlic powder
1 cup grated Cheddar

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain.
Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish.
Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
Heirloom-Squash and Pumpkin Pie.txt
Heirloom-Squash and Pumpkin Pie

This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage
(along with the usual spices) to give it depth.

For the Crust
1 small disk Pate Brisee
All-purpose flour, for surface
For the Filling
2 small pumpkins and/or sweet winter heirloom squashes, such as Triamble, red kabocha, or butternut (about 1 1/2 pounds total), cut into wedges
Extra-virgin olive oil, for drizzling
3 large eggs plus 2 large egg yolks
1 cup heavy cream
1/2 cup packed dark-brown sugar
2 tablespoons brandy
1 tablespoon finely chopped fresh sage
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper
Lightly sweetened freshly whipped cream, for serving

1. Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface.
Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang. Fold edges under, and crimp as desired. Freeze until firm, about 30 minutes.

2. Meanwhile, make the filling: Drizzle pumpkin and squash wedges with olive oil, and roast on a rimmed baking sheet until tender (times will vary).

3. Line crust with parchment, leaving an overhang on all sides. Fill with pie weights or dried beans.
Bake until edges of crust begin to turn golden, about 20 minutes. Remove from oven, and remove weights and parchment.
Bake until golden brown, 15 to 20 minutes more. Let cool on a wire rack.

4. Peel pumpkin and squash, and transfer flesh to a food processor. Puree until smooth.

5. Reduce oven temperature to 325 degrees. Whisk pumpkin and squash puree, eggs, egg yolks, heavy cream, sugar, brandy, sage, cinnamon, ginger,
allspice, cloves, nutmeg, 3/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

6. Pour filling into pie shell, and smooth top using an offset spatula.
Bake until just set but still slightly wobbly in the center, about 1 hour (filling will continue to set as it cools). Let cool on a wire rack.
Serve slightly warm, at room temperature, or chilled, with whipped cream.
Herb-Roasted Turkey Breast.txt
Herb-Roasted Turkey Breast

2008, Ina Garten, All Rights Reserved

Prep Time:25 min
Inactive Prep Time:15 min
Cook Time:2 hr 0 min
Level:Easy
Serves:6 servings

Ingredients

1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

Directions

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste.
Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat.
Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F
when inserted into the thickest and meatiest areas of the breast. (I test in several places.)
If the skin is over-browning, cover the breast loosely with aluminum foil.
When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.
Slice and serve with the pan juices spooned over the turkey.
Pecan Pie Muffins.txt
Pecan Pie Muffins


Ingredients

1 cup Packed Light Brown Sugar
1/2 cups All-purpose Flour
1 cup Chopped Pecans
2/3 cups Softened Butter
2 whole Eggs Beaten


Preparation Instructions

Preheat oven 350 F.

Grease your muffin pan (whatever size) or use the silicone cups. I grease my silicone muffin cups with Crisco or lard.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth.
Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
Bake for 20 to 25 minutes. Cool on wire racks when done.
Perfect Cranberry Sauce.txt
Perfect Cranberry Sauce

Ingredients

12 ounce cranberries, fresh or frozen
1 cup sugar
Orange or lemon zest
2 Tbsp water
salt and pepper to taste

Directions

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl.
Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat,
stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
Reduce the heat to low and stir in the reserved cranberries.
Add sugar, salt and pepper to taste and cool to room temperature before serving.
Pumpkin Dip.txt
Pumpkin Dip

Ingredients:

1 15 oz can of pumpkin
1 5 oz box of instant vanilla pudding {just the powder, don't make the pudding}
1 16 oz container of cool whip {low fat}
1 small pumpkin
1/2 Tbsp Pumpkin Pie Spice
1/2 Tbsp Cinnamon

Directions:

1. Mix pumpkin, pudding mix, cool whip, and pumpkin pie spice together {by hand} in a very large bowl.
2. Chill for several hours before serving. Meanwhile, carve your pumpkin!
3. Sprinkle with cinnamon, and serve with fresh apples slices, vanilla wafers or ginger snaps.
Roasted Pumpkin Soup.txt
Roasted Pumpkin Soup

Fresh pumpkin is roasted with onion and shiitake mushrooms until tender and sweet, then pureed to make a creamy (but cream-free!) soup.
An immersion blender makes quick work of this simple, hearty soup.

2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

1. Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet.
Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer.
Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through.
Let cool, then remove skins.

2. Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth.
With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer.
Remove from heat, and season with salt and pepper. Cover to keep warm.
Slow Cooker Stuffing .txt
Slow Cooker Stuffing

Ingredients

8 - 16 oz ground pork sausage
1 1/2 cup chopped onion
1 garlic clove - minced
1 1/2 cup diced celery
1 large Granny Smith Apple - chopped (I leave the skin on)
12 cups dried bread cubes (13 oz bag)
4 large leaves fresh rubbed sage- diced
1 teaspoon sea salt (regular also works)
1/2 teaspoon pepper
2 teaspoons poultry seasoning
1 cup butter- melt
2 cans (15 oz cans) or one 33 oz box of Chicken broth
1 cup chopped pecans
1/2 cup golden raisins

Directions

1. Place the bread cubes and pecans into a large mixing bowl and grease the crock of your slow cooker with butter or oil.

2. Brown sausage. When the sausage is almost finished, add seasonings, onion, garlic, celery, apple and raisins and saute until sausage is done.

3. Add sausage mixture to the bowl of bread cubes.

4. Melt your butter and pour over the bread cube mixture. Mix gently.

5. Pour enough chicken broth to the bread cube mixture until it becomes moist (not mushy) while blending with a wooden spoon or hands.
Save any unused broth to add later if needed.

6. Transfer the mixture into your slow cooker and cook on low for 4-5 hours. Check at the 2 hour mark. If the middle is dry, add more broth.
Tyler's Birthday
Classic Deviled Eggs.txt
Classic Deviled Eggs

12 hard boiled Eggs (large)
6 tablespoons mayonnaise or salad dressing
2 tablespoon sugar
2 teaspoon mustard (honey mustard is great!)
2 teaspoon vinegar
salt & pepper to taste
paprika (optional)
Panera Mac and Cheese.txt
Panera Mac and Cheese
Yield: 6-8 servings

Ingredients

1 lb. pasta shapes, such as shells
4 tbsp. unsalted butter
1/3 cup all-purpose flour
2½ cups milk or half-and-half
1 tsp. salt
1½-2 tsp. Dijon mustard
¼ tsp. hot sauce
4 oz. white American cheese, finely chopped*
8 oz. white cheddar cheese, shredded

*White American cheese is available at the deli counter in most grocery stores.
Directions

Bring a large pot of water to boil. Cook the pasta according to package directions until al dente. Drain well. Return to the stockpot off the heat.

Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Stir in the flour and cook until light golden brown, whisking constantly, about 1½-2 minutes. Slowly whisk in the milk until no lumps remain. Stir in the salt, mustard, and hot sauce. Lower the heat to medium and continue to cook the sauce, stirring frequently, until it bubbles and thickens, about 6-8 minutes.

Remove the sauce from the heat. Stir in the cheese a handful at a time, mixing until fully melted before adding more. Once all the cheese has been added and the sauce is smooth, pour the sauce over the pasta in the stockpot. Mix well until the pasta is fully coated in the sauce. Serve immediately.
Veggies
Asparagus Gruyere Tart.txt
Asparagus Gruyere Tart

prep: 15 mins
total time: 45 mins
servings: 4

Asparagus Gruyere Tart

Ingredients

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

Cook's Note
Store-bought puff pastry works well in this savory tart; thaw it according to package instructions.
Emmentaler or Fontina cheese can be substituted for the Gruyere.

Directions

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges.
Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle.
Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell;
arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper.
Bake until spears are tender, 20 to 25 minutes.
Balsamic-Roasted Shallots .txt
Balsamic-Roasted Shallots


1 pound shallots, the larger ones halved
2 tablespoons olive oil
1 tablespoon plus 2 teaspoons brown sugar
A three-finger pinch of salt
1 tablespoon thyme, finely chopped, plus a few whole sprigs
2 tablespoons sherry
1 tablespoon plus 2 teaspoons balsamic vinegar

Heat oven to 400° F.
Put olive oil in an ovenproof skillet. (Alternatively, you can brown the shallots in whatever pan you like, and then transfer them into a baking dish).
Add the brown sugar, mix to just combine, then add shallots, cut-side down if you've halved any.
Brown over medium heat for 10 minutes, flipping once halfway through, or as soon as a beautiful brown crust has developed on the first side.
Take the pan off of the heat, and add everything else -- salt, thyme, sherry, vinegar --
shake the pan a bit, and then cover with foil and roast in the oven until completely cooked through.
Depending on the size of your shallots, this can take anywhere from 25 to 40 minutes -- test with a knife every 5 minutes beginning at the 25-minute mark.
Serve warm.
BBQ Bacon wrapped Brussel Sprouts.txt
BBQ Bacon wrapped Brussel Sprouts

Ingredients

1 (12 oz.) bag Brussels sprouts
1/2 lb. bacon
1/2 cup BBQ sauce


Preheat oven to 375 degrees F.

Cut the bacon in half lengthwise. Depending on the size of your Brussels sprouts, cut the bacon in strips in half (for larger ones)
or in thirds (for smaller ones). Wrap each Brussels sprout with a slice of bacon. Either secure with a toothpick, or place on the baking sheet seam side down.

Bake for 25 minutes or until the bacon is crisp. Remove from oven and spread each Brussels sprout with BBQ sauce.

Place back in the oven for 5 minutes.

Remove and serve immediately.
Braised Celery.txt
Braised Celery

Ingredients

8 stalks celery, rinsed and trimmed, leaves chopped and reserved
1 tablespoon unsalted butter
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup good quality beef stock or broth

Directions

Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.

Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.
Breadless Cauliflower and Mushroom Stuffing .txt
Breadless Cauliflower and Mushroom Stuffing

Ingredients:
3/4 cup butter (or olive oil)
1 pound crimini mushrooms, cut in half
1 leek
2 stalks celery
1 head cauliflower, broken into florets
1 cup hazelnuts
2 lemons
1 teaspoon lemon zest
2 garlic cloves
1 tablespoon fresh thyme
1/3 cup roughly chopped parsley
1/2 teaspoon salt

Instructions:

Preheat oven to 350 degrees Fahrenheit.

In a sauté pan over medium heat, melt 1/4 cup of butter and sauté mushrooms, leek and celery for about 5 minutes, until the mushrooms soften a bit. Combine with cauliflower florets in a 13×9 inch rimmed baking pan.
cauliflower

In a food processor, combine hazelnuts, juice of one lemon, lemon zest, garlic, thyme, parsley, salt and 1/4 cup of melted butter.
blendingnuts

Pulse until the mixture is well-blended and the hazelnuts are in tiny pieces, but it’s not nearly as smooth as a paste.

Spoon the mixture on the top of the cauliflower and mushrooms and mix well.
nutpaste

Bake for 45 minutes at 350 degrees, stirring occasionally. Raise the heat to 375 degrees and bake another 35-45 minutes, stirring several times so the stuffing does not burn or stick to the pan. It is these last 35-45 minutes that are crucial to finishing the dish. The hazelnuts will brown and lose moisture, becoming caramelized and a bit crunchy again.

This stuffing can be baked a day ahead and then covered and re-heated before serving. Right before serving, squeeze the juice of the remaining lemon top and add more salt if needed.

Read more: http://www.marksdailyapple.com/breadless-cauliflower-and-mushroom-stuffing/#ixzz3GGE2xdoD
Broccoli Cheese Bites.txt
Broccoli Cheese Bites

16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
1 1/2 cup of grated cheddar cheese
3 eggs
salt & pepper
1 cup of seasoned Italian breadcrumbs

Mix all the ingredients together in a large bowl.

With your hands, form small patties and lay on a parchment lined baking sheet.

Bake at 375F for 25 minutes, turning the patties after the first 15 minutes.

Let cool and enjoy!
Brussel sprout salad.txt
Brussel Sprout Salad

Number of servings: 4

Ingredients:
1/2 lb slab bacon
2 med onions, peeled and sliced
5 Tbsp. canola oil (divided, 2T+3T)
6 slices country style bread, crusts removed, cut into 1/2" squares
2 Tbsp. extra virgin olive oil
6 large eggs
2-3 lbs brussel sprouts (about 40 sprouts)

3 Tbsp. red wine vinegar
1/2 cup canola oil
1 large clove garlic, minced
1 large shallot, minced
2 tsp. fresh thyme leaves

Instructions (steps 1 & 2 can be done in advance, same day):

1- Cut bacon into 1/2" squares and cook over low heat until almost crisp, drain off most of the fat and set aside.
Heat 2 Tbsp. canola oil until just smoking and cook sliced onions over med-high heat until golden brown, drain and set aside.
Toss cubed bread with EVOO and toast in 300 degree oven until golden brown and crispy (20-25 min), allow to cool to room temp and set aside.
Cover eggs with cold water and bring to scald, and let sit for 8-9 min.
(yolk should be firm, but slightly undercooked); run cold water over eggs to stop cooking, peel and cut into 1/8ths; Cover and place in fridge.

2- To prepare the vinaigrette: soak garlic, shallots and thyme in vinegar for 45 min, more or less, and slowly whisk in 1/2 cup canola oil.
Season to taste with salt and pepper. Cover and set aside.

3- Clean the sprouts by removing the first few dark leaves and discard. Cut off the stem and separate the leaves, one by one.
When you get to the light green center, slice the heard very thin.

4- To cook the salad: In a large saute pan, heat 3 Tbsp. canola oil until almost smoking and add leaves. Toss until wilted, about 3-4 minutes.
Season with salt and pepper, then add reserved onions and bacon and toss until hot. Add vinaigrette, toss to distribute and taste for seasoning.
When seasoned corrently, add croutons and chopped eggs, toss to incorporate and then serve.
Brussels Sprouts with Bacon and Mustard Dressing.txt
Brussels Sprouts with Bacon and Mustard Dressing

Ingredients

~24 Brussels Sprouts
4-5 strips of bacon, chopped
Salt
2 TBS Mustard
2 TBS Honey
1 tsp Apple cider vinegar
Bacon grease


Instructions

Fry the bacon.
When the bacon is cooked, remove with a slotted spoon and drain on a paper towel.
Wash and dry the Brussels Sprouts.
Cut the stem from each one and then cut in half lengthwise.
Remove all but 2-3 Tablespoons of the bacon grease from the pan and save the rest for later.
Arrange the Brussels sprouts cut side down in the pan.
Once caramelized, turn the Brussels sprouts over.
Add a dash of salt.
While the other side is getting nice and caramelized, make the mustard dressing.
Whisk together the mustard, honey, and apple cider vinegar.
Slowly drizzle in some of the bacon grease. Whisk until it becomes a slightly creamy dressing.
Taste and add more of what it needs. I added a tad more honey.
When the Brussels sprouts are caramelized on both sides, add the bacon pieces and mustard dressing. Gently stir everything together.
Butternut Squash with Brown Butter.txt
Butternut Squash with Brown Butter

prep: 8 mins
total time: 35 mins
servings: 4

Butternut Squash with Brown Butter

Ingredients

2 tablespoons unsalted butter
1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
1/2 cup low-sodium canned chicken broth
1/4 cup water
1 tablespoon dark-brown sugar

Directions

Heat butter in a large skillet over medium-high heat until golden brown.
Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.

Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes.
Remove from heat, and season with salt and pepper. Serve.
Cheesy Zucchini Rice.txt
Cheesy Zucchini Rice

Ingredients

1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth
2 tablespoons butter
1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
1 cup shredded sharp cheddar
1/2 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed

Instructions

Heat the olive oil in a medium sauce pan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder.
Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and a splash of milk to thin out the texture a little bit.
Creamed Spinach.txt
Creamed Spinach

cook time: 30 mins
servings: 4

ingredients

2 10-oz. bags spinach (large stems removed) or two 10-oz. pkg. frozen chopped spinach, thawed
1/2 cup chopped onion
2 to 3 cloves garlic, minced
2 Tbsp. butter
1 cup whipping cream
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 tsp. ground nutmeg

directions

In a large pot of rapidly boiling salted water cook fresh spinach (if using) for 1 minute. Drain well, squeezing out excess liquid.
Pat dry with paper towels. Snip spinach with kitchen shears to coarsely chop; set aside. If using frozen spinach, drain well, squeezing out excess liquid.
In a large skillet cook onion and garlic in hot butter about 5 minutes. Stir in cream, pepper, salt, and nutmeg.
Bring onion mixture to boiling; cook, uncovered, until cream begins to thicken. Add spinach. Simmer, uncovered, about 2 minutes or until thickened.
Season to taste with additional salt and pepper.
Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce.txt
Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce

Crispy Black Bean Fritters:
3 cups black bean, cooked
1 large yellow pepper, remove seed, chop into small pieces
1 small white onion, diced
2 garlic cloves, crushed
1 large tomato, chopped into small pieces
3 tablespoons chopped cilantro
1/2 cup all purpose unbleached flour
2 eggs, room temperature
Sea salt and black pepper
Extra virgin olive oil (for frying)

Combine all the ingredients in a large bowl, stir well to combine. Season with sea salt and black pepper.
In a large skillet, add three tablespoons of oil to the pan on medium heat.
When hot, add tablespoonfuls of the bean mixture.
Fry on one side until golden brown and crispy (about 3 minutes). Flip over for a further three minutes.
Remove and drain on a paper towel. Season with fresh black pepper and sea salt.

Serve with dipping sauce on the side

Cilantro Dipping Sauce:
1/2 cup sour cream or Greek yogurt
1/2 small green chili, seeded and finely chopped
1 small garlic clove, crushed
2 tablespoons chopped cilantro
1 teaspoon sugar
Sea salt and black pepper

Blend all the ingredients for a smooth consistency. Season with sea salt and black pepper.
Curried roasted cabbage.txt
CURRIED ROASTED CABBAGE

Start to finish: 25 minutes

Servings: 4

1 medium head green cabbage
1 yellow onion, sliced into thick wedges
2 Granny Smith apples, peeled and sliced into 8 wedges each
2 tablespoons olive oil
1 tablespoon curry powder, hot or mild
Kosher salt and ground black pepper
1/4 cup currants
1/4 cup toasted almonds slivers
Lemon wedges, to serve

Heat the oven to 400 F. Line a rimmed baking sheet with foil.
Cut the cabbage into quarters, then cut out the thick stem and core from each piece and discard.
Slice each quarter into 4 wedges for a total of 16 pieces.
In a large bowl, combine the cabbage wedges with the onion and apples, then drizzle with the olive oil and toss gently to coat.
Sprinkle the curry powder over everything, coating all sides of the cabbage mixture. Season with salt and pepper.
Transfer the mixture to the prepared baking sheet. Bake until tender and all sides are golden, about 20 minutes, turning halfway through.
Sprinkle the currants and almonds over the cabbage, then toss lightly to mix. Serve with lemon wedges.

Nutrition information per serving: 250 calories; 90 calories from fat (36 percent of total calories);
10 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 40 g carbohydrate; 11 g fiber; 20 g sugar; 5 g protein; 170 mg sodium.
Honey-Glazed Carrots.txt
Honey-Glazed Carrots

prep: 10 mins
total time: 30 mins
servings: 6

Honey-Glazed Carrots

Ingredients

1 tablespoon vegetable oil, such as safflower
2 pounds carrots, cut into 1-inch lengths, halved if thick
1 cup canned reduced-sodium chicken broth or water
1/2 cup honey
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
2 tablespoons unsalted butter

Directions

In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.

Add broth, honey, and vinegar; season with salt and pepper.
Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes.
Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more
(there should be only a small amount of liquid remaining).

Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
Loaded Cauliflower Casserole.txt
Loaded Cauliflower Casserole

Preparation Time: 15 minutes.
Cook Time: 20 minutes.

Ingredients and Instruments

1/2 teaspoon salt
1 large head of cauliflower
Vegetable oil spray
1 cup heavy cream
2 ounces cream cheese
1 1/2 (one and a half) teaspoons Dijon mustard
2 cups shredded sharp Cheddar
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
8?x8? baking dish
Kitchen oven
Stove
Large pot
Strainer
Paper towels
Small saucepan
Whisk

Directions

Preheat oven to 375 degrees Fahrenheit.
Fill and bring to boil one large pot of water.
Spray the baking dish with vegetable oil spray.
Cut cauliflower into small pieces.
Place the cauliflower in the large pot of boiling water and book until crisp-tender. This should take approximately five minutes.
Drain pot with strainer and pat the cauliflower between several layers of paper towels to dry.
Place the crisp-tender, dried-off cauliflower into the sprayed baking dish and set aside.
Pour the cup of heavy cream into a small saucepan, place the saucepan on the stove, and bring the cream to boil.
Cut the cream cheese into small pieces.
Whisk the small pieces of cream cheese and the mustard into the boiling cream until the mixture is smooth.
Stir in one cup of the cheddar cheese, salt, pepper, and garlic into saucepan and whisk until cheese has melted, about two minutes.
Remove the saucepan from the stove, pour the mixture over the cauliflower, and stir to combine.
Sprinkle the remaining cheese upon the cauliflower and mixture as a topping.
Place the baking dish into the oven and bake for fifteen minutes.
Miso-Glazed Eggplant.txt
Miso-Glazed Eggplant (Nasu Miso)

Ingredients

3 tablespoons vegetable oil
4 Japanese eggplant (about 1 1/2 lbs. total), cut in half lengthwise and flesh scored 1/4 in. deep
1/3 cup yellow or red miso*
2 tablespoons packed light brown sugar
2 tablespoons sake or white wine
1/4 teaspoon red chile flakes
1/4 cup cilantro leaves
1 teaspoon toasted sesame seeds

Preparation

1. Preheat broiler with a rack 4 in. from heat source. Heat oil in an ovenproof frying pan over high heat.
Add eggplant, flesh side down, and cook until flesh starts to brown and soften, about 4 minutes.

2. In a small bowl, combine miso, sugar, sake, and chile flakes. Turn eggplant flesh side up and brush mixture over it.
Broil eggplant in pan until glaze starts to brown, about 3 minutes. Sprinkle with cilantro and sesame seeds.

*Look for miso, a fermented soybean paste, in the refrigerator aisle of your produce section.
Oven Roasted Potatoes.txt
Oven Roasted Potatoes

Ingredients:

1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley

Directions:

Place potatoes in a large pot. Fill pot with water until potatoes are covered by 2-3 inches of water.
Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender.
Slice bacon strips in half, then cut into 1/2-inch pieces.
Cook bacon in a skillet until golden, but still flexible. Remove cooked bacon onto a plate lined with paper towels.
Reserve the bacon drippings.
Check potatoes and if fork tender, drain and allow to cool.
While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley.
Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan.
Once the potatoes are cool, cut in half, or quarter if potatoes are large.
Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper. Place in 425° oven for 35-40 minutes.
Rotate potatoes halfway through the baking time to ensure an even color.
Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.
Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.
Remove from oven and sprinkle with fresh parsley. Makes 4-6 servings, depending on serving size. Serve immediately!
Quick Green Bean Casserole.txt
Quick Green Bean Casserole

Serves 8 3 large shallots , sliced thin (about 1 cup)
Table salt and ground black pepper
3 tablespoons all-purpose flour
5 tablespoons vegetable oil
10 ounces cremini mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
2 tablespoons unsalted butter
1 medium onion , minced (about 1 cup)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1 1/2 pounds green beans , stem ends trimmed
3 sprigs fresh thyme leaves
2 bay leaves
3/4 cup heavy cream
3/4 cup low-sodium chicken broth

1. Toss shallots with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons flour in small bowl; set aside. Heat 3 tablespoons oil in 12-inch nonsick skillet over medium-high heat until smoking; add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer shallots with oil to baking sheet lined with triple layer of paper towels.

2. Wipe out skillet and return to medium-high heat. Add remaining 2 tablespoons oil, mushrooms, and 1/4 teaspoon salt; cook, stirring occasionally, until browned, about 8 minutes. Transfer to plate and set aside.

3. Wipe out skillet. Heat butter in skillet over medium heat; when foaming subsides, add onion, and cook, stirring occasionally, until edges begin to brown, about 2 minutes. Stir in garlic and remaining 1 tablespoon flour; toss in green beans, thyme, and bay. Add cream and chicken broth, increase heat to medium-high, cover, and cook until beans are partly tender but still crisp at center, about 4 minutes. Add mushrooms and continue to cook, uncovered, until green beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, discard bay and thyme; adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with shallots, and serve.
red wine and garlic mushrooms.txt
red wine and garlic mushrooms

Makes 4 servings

Ingredients:
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (cremini works well)
2 tablespoons chopped parsley

Heat butter and olive oil in a skillet over medium heat.
Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute.
Stir in red wine and return mixture simmer.

Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes.
Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes,
until the mushrooms are cooked through and the bottoms are golden.

Sprinkle parsley over the top.
Roasted Asparagus Wrapped in Prosciutto.txt
Roasted Asparagus Wrapped in Prosciutto

Prep time 10 mins
Cook time 10 mins
Total time 20 mins
Serves: 2

Ingredients

1 tablespoon olive oil
16-20 stalks asparagus, tough ends snapped off
4-5 slices prosciutto, halved lengthwise
grounded black pepper
1 teaspoon parmesan cheese powder (or grounded parmesan cheese)

Instructions

Preheat oven to 200C (400F). Line oven tray with aluminum foil, brush with olive oil.
Wrap 2 or 3 stalks asparagus with half piece of prosciutto and place on aluminum foil.
Season with black pepper, drizzle olive oil and scatter parmesan cheese on top.
Bake in oven for 8-10 minutes, depends on the size of asparagus. If you want the asparagus be super crispy, bake 5-6 minutes.
Serve asparagus while warm.
Roasted Green Beans with Mushrooms Balsamic and Parmesan.txt
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Makes 4-6 servings

Ingredients:
8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Instructions:
Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.)
While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces.
(An easy way to trim them is to gather a small handful of beans, stand them up on cutting board,
holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl.
Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture.
Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded.
Roast 20-30 minutes, starting to check for doneness after 20 minutes.
Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.
Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.
Roasted Pumpkin with Shallots and Sage.txt
Roasted Pumpkin with Shallots and Sage

prep: 10 mins
total time: 45 mins
servings: 4

Roasted Pumpkin with Shallots and Sage

Ingredients

1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
4 shallots, peeled and quartered lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper

Cook's Note
Sugar pumpkins are members of the gourd family; find them at farmers' markets or supermarkets.
Choose smooth, deep-orange pumpkins that are heavy for their size, without cracks or soft spots.
Store in the pantry for up to one month. For peeling, cut off the top and bottom ends, then use a vegetable peeler to remove the skin.
For tougher skin, make a few more passes with the peeler.

Directions

Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.

Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
Roasted Zucchini with Parmesan.txt
Roasted Zucchini with Parmesan

4 zucchini, halved
1/2 cup Parmesan cheese, grated
1-2 tbs rosemary & thyme, minced
olive oil
salt & pepper to taste

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet.
Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste.
Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.
Sesame Cucumber Avocado Salad.txt
Sesame Cucumber Avocado Salad

Serves 4
Prep time 10 minutes
Ingredients

2 cucumbers (diced)
2 avocado (diced)
1 tablespoon sesame seeds (toasted)
1 tablespoon olive oil
2 tablespoons soy sauce
1 tablespoon rice vinegar

Directions
1. Combine all ingredients in a bowl and mix.
2. Sprinkle sesame seeds on top and refrigerate for 15 minutes before serving.
Sliced & Roasted Sweet Potatoes.txt
Sliced & Roasted Sweet Potatoes

Serves 4 to 6

Ingredients

4 sweet potatoes, rinsed and sliced into thick, chunky rounds
2 Qts. water
2 Tbsp. olive oil
Salt
Pepper
Cinnamon
3 sprigs fresh rosemary
1/8 cup shredded Italian cheese (Grana Padano recommended)

Method

Preheat oven to 350. Grease an 11 x 7 inch pan with olive oil.

Place water in large pan. Add potato slices. Bring to hard boil. Do not reduce heat and do not cover.
Boil 5 minutes or until largest chunks of potato yield to the press of a fork. Drain but do not rinse potatoes. Set aside.

In a glass or metal bowl, mix 2 Tbsp. oil with a pinch each of salt, pepper and cinnamon. Mix. Add potatoes and toss well to coat the vegetables.
Place potatoes in greased pan. Add rosemary. (The potatoes–and your home–will be infused by the scent of the herbs as they roast.)
Add an extra dash of pepper and salt, if desired. Top with cheese. Place the pan in the oven.

Cook uncovered for 40 minutes. If you’re roasting a bird, then it’s fine to put this dish in the oven as your main dish cooks.
Squash Casserole.txt
Squash Casserole

Ingredients:
6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 t salt
1/4 t pepper
1/4 t garlic powder
1 cup grated Gruyere cheese
1/4 cup grated cheddar cheese
1/4 cup grated mozzarella cheese
1 cup crushed butter crackers (recommended: Ritz)

Directions:
Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
Line a colander with a clean paper towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs.
Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
Summer beet stacks.txt
SUMMER BEET STACKS
Makes 4 beet stacks
Ingredients

4 beets, small to medium sized
4 ounces goat cheese
1/2 cup walnuts, chopped
1/4 cup balsamic vinegar
1/2 cup walnut oil
1 tablespoon fresh thyme leaves, roughly chopped
salt & pepper


Directions

Preheat oven to 350º F.
Scrub, rinse and pat beets dry then rub with a small amount of olive oil and wrap tightly in foil (two beets per foil packet).
Roast for 1 to 1 1/2 hours until beets are tender and easily pierced with a knife. Allow to slightly cool then carefully remove skin.
(The beets will stain your hands and clothing! So I use rubber gloves.) Set aside.
In a small, dry frying pan toast walnuts until slightly browned. Set aside.
In a small bowl, whisk together balsamic vinegar and walnut oil then season with salt and pepper to taste. Set aside.
Once skin is removed slice beets width-wise into three or four sections (depending on the size of the beet.)
In layers, alternate beet slices and goat cheese. Drizzle stacks with balsamic walnut oil vinaigrette, fresh thyme leaves and the toasted walnuts.
Sweet-And-Sour Green Cabbage with Bacon.txt
Sweet-And-Sour Green Cabbage with Bacon

prep: 30 mins
total time: 30 mins
servings: 4

Ingredients

1 teaspoon vegetable oil
4 slices bacon, cut crosswise into 1/2-inch pieces
1 medium yellow onion, thinly sliced
1 medium head green cabbage (3 pounds), cored, cut into 1-inch pieces
1/4 cup cider or rice vinegar
1/4 cup sugar
3 tablespoons soy sauce

Cook's Note
To store, let cool, then refrigerate in an airtight container, up to 1 week.
Directions

Step 1

In a large Dutch oven or heavy pot, heat oil over medium-high and cook bacon, stirring, until browned and crisp, 6 minutes.
With a slotted spoon, transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring, until cabbage is wilted, 10 minutes.
Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, 10 minutes. Stir in bacon and serve.
Zucchini Herb Casserole .txt
Zucchini Herb Casserole

Ingredients
1/3 cup uncooked long grain white rice
2/3 cup water
2 tablespoons vegetable oil
1 1/2 pounds zucchini, cubed or shredded – I’ve used a mix of shredded & cubed and it came out great!
1 cup sliced green onions
1 – 2 cloves of garlic, minced (depending on your love of garlic!)
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 1/2 cups seeded, chopped tomatoes or one can diced tomatoes – drained
2 cups shredded sharp Cheddar cheese, divided



Directions

Prepare the rice on the stovetop. Placing the rice and water in a saucepan, and bring to a boil.
Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.

Preheat oven to 350 degrees F. Lightly grease a shallow 1 1/2 quart casserole dish.

Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender.
Season with garlic salt, basil, paprika, and oregano.

Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish.
Top with remaining cheese.

Bake uncovered 20 minutes, or until cheese is melted.
1 month meal rotation.txt
Salad/Veggie Course:

Summer beet stacks
Sesame cucumber Avocado Salad
Creamed Spinach
Sliced & Roasted Sweet Potato
Steamed Artichokes
Braised Celery
Roasted Carrots
BBQ Bacon wrapped Brussel Sprouts
Squash Casserole
Red wine and garlic mushrooms
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce
Roasted Zucchini with Parmesan
Miso-Glazed Eggplant
Green Salad
Roasted Asparagus Wrapped in Prosciutto
Sweet-And-Sour Green Cabbage with Bacon
Broccoli Cheese Bites
Loaded Cauliflower Casserole
Butternut Squash with Brown Butter
Honey-Glazed Carrots
Roasted Pumpkin with Shallots and Sage
Asparagus Gruyere Tart
Oven Roasted Potatoes

Main Course:
Stuffed bell peppers
Skillet Creamy Macaroni and Cheese
Apricot-Glazed Chicken
Crockpot Lasagna Soup
Mini Meatloaves
Joys lasagna
Cheesy Chicken and Wild Rice Casserole
Slow Cooker Crock Pot Corn and Potato Chowder
Beef Shank Stroganoff
Chicken Spaghetti
Philly Cheesesteak stuffed bell peppers
Baked Spaghetti
Chicken Florentine Artichoke Bake
Avocado egg salad
Sundried Tomato Fettuccine
King Ranch Casserole
Spicy African Peanut Slow Cooker Soup
Smothered Chicken
Healthy Avocado Chicken Salad
Sour Cream and Bacon Crockpot Chicken
Cashew Chicken
Slow Cooker Salsa Chicken
Man-Pleasing Chicken
Apple Butter.txt
Overnight Apple Butter

Slow-cookers make more than meaty dinner dishes. Make a sweet, rich apple butter spread that goes perfectly on a toasted English muffin or served over pork chops. One taste and you'll never believe it's fat free.

YIELD: 4 cups (serving size: 1/4 cup)

Ingredients

1 cup packed brown sugar
1/2 cup honey
1/4 cup apple cider
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
10 medium apples, peeled, cored, and cut into large chunks (about 2 1/2 pounds)

Preparation

Combine all ingredients in a 5-quart electric slow cooker. Cover and cook on low 10 hours or until apples are very tender.

Place a large fine-mesh sieve over a bowl; spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard pulp. Repeat procedure with remaining apple mixture. Return apple mixture to slow cooker. Cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally. Spoon into a bowl; cover and chill up to a week.

Stovetop variation: Combine all ingredients in a Dutch oven. Cover and cook over medium-low heat 1 hour or until apples are very tender, stirring occasionally. Strain through a sieve as recipe instructs in Step 2. Return mixture to pan. Cook, uncovered, over medium-low heat 15 minutes or until thick, stirring frequently.
Easy Thai Peanut Sauce .txt
Easy Thai Peanut Sauce

Prep time: 8 mins
Cook time: 5 mins
Total time: 13 mins
Serves: 3.5 cups

A word about this recipe: If you’re looking for a Chinese-style peanut sauce that goes over noodles or Vietnamese-style peanut sauce that is served with fresh spring rolls,
this is not it. You can use this sauce in that way, if desired. But this is a Thai satay sauce which is on the sweet side, has a flavor that is found in Thai curry
(but is not supposed to be hot), and is served as a dipping sauce for Thai-style satay. If you’re looking for the kind of peanut sauce that contains Chinese ingredients
such as sesame oil, chili sauce, or hoisin sauce, this is not it. Thai-style satay sauce does not contain any of those ingredients and is not seasoned in the same way.

Ingredients

13.5-ounce can of full-fat coconut milk
2 ounces (approximately ¼ cup) of Thai red or Massaman curry paste (milder but flavorful)
¾ cup unsweetened (natural) creamy peanut butter
½ tablespoon salt
¾ cup sugar
2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
½ cup water

Instructions

Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.

Notes
This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably.
All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully.
Hot Chocolate on a stick.txt
Hot Chocolate on a Stick

Ingredients:

* ½ cup heavy cream -----(1/3 cup)
* 14-ounce can sweetened condensed milk (1 1/4 cups) ------(7 fl oz))
* 3 cups semisweet chocolate (3 cups chopped chocolate bars or chips) ------(2 cups)
* 3/4 cup unsweetened baking chocolate (4 ounces) -----(1/2 cup or <3 oz)
* wooden sticks, lollipop sticks, candy canes or bamboo skewers
* optional, crushed candy canes, marshmallows and/or cocoa powder

Line an 8 x 8-inch pan or a 9 x 9-inch pan with foil and set aside.

Combine the cream and sweetened condensed milk in a heavy bottomed saucepan over medium heat. Heat until it is steaming, but not boiling, stirring occasionally to keep from scorching.

Add all of the chocolate and remove from the heat. Allow the chocolate to melt, undisturbed, for 10 minutes.

After 10 minutes, whisk firmly until it is thick and shiny. You can add a few drops of flavoring extract or oil at this point, or add some powdered espresso or vanilla. Whisk vigorously again to incorporate the flavoring (if used.)

Use a rubber or silicone spatula to spread the mixture out evenly in your prepared, foil-lined pan.

Allow to cool at room temperature 12 hours or overnight so that it firms slowly.

Take the fudge from the pan and remove the foil. Place on a cutting board.

Using a knife heated with hot water and wiped dry, cut the fudge into 36 equal-sized cubes. You can either stick a lollipop stick (or candy cane) into the center of each block or leave as is. Additionally, you can press the cut sides of the fudge into crushed candy canes, roll them in cocoa powder or top with marshmallows.

Eat immediately or wrap tightly and store at room temperature.