Asian BBQ Chicken

Ingredients:

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Directions:
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Refrigerate for a minimum of 4 hours, but overnight is best. Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.

Peppermint Truffle Cake

Ingredients:
Filling
1 cup semisweet chocolate chips
2/3 cup sweetened condensed milk
½ teaspoon peppermint extract

Cake
1 devil’s food cake mix
1 (8-oz.) container sour cream
1/3 cup oil
3 eggs

Icing/Topping
¾ cup powdered sugar
1 ½ oz. cream cheese, softened
1 to 2 tablespoons milk
6 hard peppermint candies, finely crushed

Directions:
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan (or bundt pan). In a medium microwave-safe bowl, combine all filling ingredients. Microwave on HIGH for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 to 20 seconds. Set aside.
2. In large bowl, combine all cake ingredients; beat with electric mixer at low speed until combined. Beat 2 minutes at medium speed. Spoon into greased and floured pan. Drop spoonfuls of filling over batter, keeping filling away from sides of pan.
3. Bake at 350°F for 35 to 45 minutes or until toothpick inserted ner center comes out clean and edges begin to pull away from sides of pan. Cool in pan for 10 minutes. Invert cake onto wire rack. Cool 1 hour or until completely cooled. (Center of cake may sink slightly during cooling.)
4. In medium bowl, combine powdered sugar, cream cheese and 1 tablespoon of the milk; beat with wire whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store in refrigerator.

Bunny S'More Jars

Ingredients & Directions:
1. Reduce 1 sleeve graham crackers to crumbs.
2. Layer 2/3 of the crumbs in a 1 quart jar.
3. Place 8 marshmallow bunny peeps standing up, facing out around the inside of the jar.
4. Press them up against the glass, but don't squash them.
5. Carefully spoon remaining crumbs in the center of the jar to support the bunnies, pressing down to keep it snug.
6. On top of this pour 1-1/4 cup Easter M&M's.
7. Spoon 1/3 cup brown sugar into center of M&M's, gently pressing with a spoon.

My changes: I did M&M's first, then Peeps, then put combined brown sugar and graham cracker crumbs in baggie. I didn't like how the crumbs made a mess in the jar.

Attach a gift tag giving the following instructions:
1. Empty the jar contents into a bowl. Snip the bunnies into bits with kitchen sheers or cut up with a knife. Return the bunny bits to the mixture. Mix well.2. Melt 1/2 cup butter; add 1 teaspoon vanilla. Pour this over the dry ingredients, mixing well. Pat into a greased 9" square pan. Bake at 350 degrees F for 15 minutes. Cool and cut into bars.(Makes 9 to 12 bars.)*Option - leave bunnies whole; combine remaining ingredients and place the bunnies on top; then bake as directed.
*This gift jar may be created to suit any holiday for which marshmallow candies are available.

Cheesy-Cran Cheese Ball

4 8-oz pkgs cream cheese
2 cups dried cranberries
2 cups shredded cheddar cheese
1 jar Kraft Pineapple Cheese sauce

Mix together and form into a ball. Cover and refrigerate.

Pretzel Chicken Tenders

Ingredients:
3 pounds chicken tenders or boneless skinless breast cut into 1 1/2-inch strips

2 cups buttermilk
2 tablespoons dried basil

2 tablespoons dried oregano

2 tablespoons granulated garlic

3/4 teaspoon salt

2 teaspoons pepper

3/4 teaspoon red pepper flakes

1 1/2 cup smoked almonds

12 large sourdough hard pretzels

Canola oil, for frying

Directions:
In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes. Place buttermilk and half the spice mix into a double-lined resealable plastic bag. Add chicken and massage bag until well coated. Refrigerate 6 to 12 hours. Reserve remaining spice mix.
Place almonds in plastic bag. Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs. Remove almonds and place into shallow bowl. Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder. Add to almonds mix to combine.

In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan. Heat over high, until oil is hot, but not smoking, temperature, 350 degrees.

Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders. Gently add tenders, in batches, to the oil. Be sure not to over crowd the pan. Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through. Remove and drain on a cookie sheet lined with a wire rack. Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven.

Spicy Honey Dijon Sauce

1/2 cup Dijon mustard

1/4 cup honey

1 chipotle peppers in adobo sauce

2 teaspoons adobo sauce (optional)

1 teaspoon cider vinegar

In a small food processor, combine all ingredients. Refrigerate until ready to use.

Sinful Apple Dip

Ingredients:

1 10 oz. tub of soft cream cheese or 1 8 oz. block softened
1/2 C brown sugar
1/4 C white sugar
1 tsp vanilla
2/3 pkg of a 8 oz. bag of SKOR English Toffee Bits
6-9 Granny Smith Apples cut into wedges for dipping

Directions:
Mix together with a spoon until smooth - cream cheese, sugars and vanilla. Fold in toffee bits just before serving so they don’t get soggy. I cut the apples just before serving to prevent them turning brown. Also throwing them in the freezer right away after being cut helps to keep them from turning brown.

Baby German Pancakes

Ingredients:
1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt

Directions:
Preheat oven at 400*

Blend all the ingredients in the blender. Grease your muffin tins or baking pan then fill 2/3 full with batter. Makes 24 muffins or fills a 9×13 baking pan if you just want one large pan.

Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.

Top with powdered sugar, syrup, lemon juice, jam or fresh fruit.

Mini Heart Chocolate Cheesecakes

Ingredients:

Heart cheesecake pan (with removable bottoms)

Crust
½ Cup chocolate graham cracker crumbs
(1 pack of the 3 pack box yields 1 cup)
2 Tbs butter, melted
1 ½ Tbs sugar
1 pinch of salt

Filling
¾ Cup semi-sweet chocolate chips
8 oz. Cream cheese (softened)
½ Cup sugar
2 eggs
½ Cup sour cream
½ tsp. Vanilla extract

Have all ingredients at room temperature. Preheat oven to 325 degrees. Lightly spray pan, especially the sides. You probably could make these in a mini-muffin pan—-but this pan has removable heart disc bottoms that make it a breeze to remove the cheesecakes.
To make the crusts, combine cookie crumbs, butter, sugar and salt and mix until well blended. Divide the mixture between the hearts. Press evenly into the bottom of each well. It is about a tablespoon of mixture in each well. Bake crusts for 10 minutes. Cool completely on a wire rack.
Reduce oven temperature to 275 degrees.

Melt chocolate (I use the microwave). I process in my food processor or with a mixer the cream cheese and sugar until smooth—-stop occasionally to scrape down the sides of the bowl. Add the sour cream and vanilla and blend. Add the eggs one at a time blending after each egg. Add the melted chocolate and beat until completely blended—again stopping to scrape down the sides. Pour batter into the crusts. I fill completely to the top.

Bake until the filling is set, 18-20 minutes. I place a pan of water in the oven while baking. I allow the cheesecakes to set in the turned off oven with the door open a bit for about 30 minutes after baking is complete. I then allow them to cool on the counter for another 30 or so minutes. I think the slower cooling helps prevent cracks. Cover and refrigerate for at least 3 hours before unmolding. These freeze beautifully!

I decorate the tops with a little chocolate ganache. Heat 1/3 cup heavy cream (don’t substitute any thing less!), 1 T butter, and 1 T sugar. Bring to a boil, stirring constantly. Pour boiling cream mixture over 3 ounces (about 1/4 cup) semi-sweet chocolate chips. Allow to stand for 3-4 minutes. Stir until smooth. Pour onto tops of cheesecakes and smooth evenly.

Hot Queso Dip

Melt together in a crockpot:
2 cans beanless chili
1 can Mexican tomatoes
1 8-oz pkg cream cheese
1/2 brick Velveeta cheese

Gorgonzola Filled Meatballs with Bay & Onion Creamy Tomato Gravy

Ingredients
1 1/2 pounds ground veal
1 pound ground beef
Salt and pepper
2 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk
2 handfuls grated Parmigiano-Reggiano
2 handfuls plain bread crumbs
3 tablespoons sliced or finely chopped sage leaves
3 tablespoons extra-virgin olive oil
8 ounces Gorgonzola
1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 (15-ounce) can crushed tomatoes
1/2 cup cream

Directions
Preheat oven to 400 degrees F.
Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.

Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.
Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.

Christmas Potpourri Gifts

Christmas potpourri fills your house with a delicious holiday aroma.
You will need:
Fresh oranges, lemons and limes, whole cloves and cinnamon sticks
I got my cellophane bags at Michaels and you could attach any sort of tag you wanted.
I typed up these directions on the back of my tag:
Christmas Potpourri
1. Place ingredients in pot.
2. Fill Pot with water, covering potpourri mix.
3. Bring to a boil and turn down to low.
4. Let simmer & continue to add water as needed.
* potpourri will last approx. one week.

Smoked Turkey Baked Chimichangas

Ingredients:
1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage
1 chipotle in adobo sauce
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped

Directions:
Preheat your toaster oven to 400 degrees F or high.
Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.

Rigatoni with Butternut Squash and Prawns

Ingredients:
6 TBS olive oil

1 lb butternut squash, peeled and cut into 1-inch cubes

2 cloves of garlic, minced

2 teaspoons of salt

freshly ground black pepper

1 cup vegetable stock

1 lb of rigatoni

1 lb of prawns , peeled and deveined

1 cup whole milk

½ cup chopped fresh basil leaves

¼ cup grated parmesan

Directions:

Warm 3 TBS of olive oil in a large heavy skillet over medium-high heat. Add the squash, garlic, 1 tsp salt and ¼ tsp freshly ground black pepper. Sautee until the squash is golden and tender (about 5-7 minutes). Transfer the squash into a food processor and puree until smooth.

Keep the skillet to the side.Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, stirring occasionally (about 8-10 minutes). Drain pasta.

Meanwhile, warm the remaining 3 TBS of olive oil in the skillet. Sprinkle prawns with 1 tsp of salt and ½ tsp of freshly ground black pepper. Add the prawns to the skillet and cook until just pink (about 3 minutes).In a large pot over low heat combine the cooked pasta, pureed squash and ¾ cup of milk. Stir to combine. Add the prawns, basil and cheese. Stir until mixed together and serve.

Avocado Salsa

3 avocados, peeled and chopped
8-10 Roma tomatoes, cored and chopped
1 bunch green onions, chopped
1 bunch cilantro leaves, chopped
1 can black beans, rinsed and drained
1 can shoe peg niblet corn
1/2 bottle fat-free Italian dressing

Mix together and serve!

Makes 12 cups

S'more Brownies

Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Directions:
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Green Chili Corn Bread

Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix (Jiffy)
1 egg
2 tablespoons butter, melted
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies, drained
1-1/2 cups (6 ounces) shredded pepper Jack cheese
1/4 teaspoon hot pepper sauce

Directions:

In a large bowl, combine corn bread mix, egg and butter. Stir in the corn, chilies, cheese and hot pepper sauce. Pour into a greased 11-in. x 7-in. baking dish. Bake at 400° for 20-22 minutes or until a toothpick comes out clean.

Mandarin Orange Sweet Almond Salad

Salad:
1 small red onion, diced
green lettuce
1 can mandarin oranges, drained

Dressing:
1/8 t hot pepper sauce
1 tablespoon sugar
1/4 cup oil
1 tablespoon fresh parsley
1/8 teaspoon pepper
2 teaspoons vinegar
1/2 teaspoon salt

Melt:
3 tablespoons sugar over low heat, add 1/2 cup slivered almonds. Cool and break into small pieces.

Just before serving, pour dressing over salad and top with sugared almonds.

Andes Mint Brownie Trifle

Ingredients:
1 pkg Andes Mint Chips
2 pkg instant vanilla pudding
1 16 oz tub cool whip
2 C milk
1 brownie mix (13x9)
1 t peppermint extract

Directions:
Prepare brownies following the cake-like recipe and add the peppermint extract to the batter. Bake according to box directions. Cool and cut into small squares.

In a large bowl, mix pudding and milk with hand mixer. Mix in cool whip until incorporated.

Layer dessert in a trifle dish:
1/2 brownies
1/2 pudding mix
1/2 mint chips
then final layer.

Keep refrigerated.

Nedra's Dinner Rolls

In a mixer, combine:
2 cups hot water
2 pkgs quick rise yeast
1 cup sugar

Cover and let sit for 15 minutes. When foamy add:
2 eggs
3/4 cup dry milk
2 cubes salted butter
~6 1/2 cups flour
1 teaspoon salt
Cover with a wet towel for 2 hours, then punch down. Form into rolls and place in 9x13 pan. Bake at 350 degrees for 30 minutes.

Sliced Mushrooms with Melted Mozzarella and Thyme

Ingredients:

A couple big handfuls of very thinly sliced Mushrooms

2 5-oz balls of mozzarella, torn into small pieces

A sprig of fresh thyme, leaves picked

Sea salt and freshly ground pepper

Extra Virgin Olive Oil

Directions:

On an ovenproof platter, spread the mushrooms in a one layer. Scatter the cheese over the top, followed by the thyme leaves. Season with salt and pepper, drizzle with olive oil, and place under the broiler.Broil for a few minutes, checking frequently. It is ready when the cheese is melted and bubbly.

Chicken Fingers with Spicy Avocado Sauce

Ingredients:
For the Chicken Fingers:
2/3 cup whole wheat bread crumbs*
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 lbs. boneless, skinless chicken breasts, cut into thin strips

For the Spicy Avocado Sauce:
2 small avocados, pitted and peeled
2 tablespoons sour cream
2 tablespoons minced pickled jalepeños
Juice from 1/2 small lime
1 tablespoon chopped cilantro
1/2 teaspoon hot sauce, or more to taste

Directions:
Preheat the oven to 400F. Coat a large baking sheet with cooking spray.Combine the bread crumbs, garlic powder, onion powder, oregano, thyme, paprika, salt and pepper in a shallow dish. Mix well. Dip the chicken strips in to coat evenly, and tap off the excess. Lay the chicken strips on the prepared baking sheet in a single layer. Spray the tops with cooking spray. Cook until golden brown and cooked through, about 20 minutes.

In a medium bowl, mash the avocado and sour cream together with a fork. Fold in the jalepeños, lime juice, cilantro and hot sauce, then season to taste with salt and pepper. Serve the chicken fingers with the avocado sauce on the side for dipping.

*To make whole wheat bread crumbs, take a slice of whole wheat bread and put it into a food processor. Process until it makes fine crumbs. I only needed one slice of bread to make the amount of crumbs needed. Feel free to substitute prepared bread crumbs.

Salsa Crockpot Chicken

Apple Pudding Cake

Cake
4 cups grated apples (loosely packed), I use a green, tart apple
Mix together 2 eggs, 1 1/2 cup sugar and 1/2 cup oil
Add 2 cups flour, 2 tsp. baking soda, 1 tsp. salt, 1/2 tsp. nutmeg and 2 tsp. cinnamon.
Bake in greased 9 x 13 pan at 350 for 40 minutes.

Caramel Sauce
1/2 cup butter
1/2 cup evaporated milk or cream
1/2 cup brown sugar
1/2 cup white sugar
1 1/2 tsp. vanilla.
Cook in saucepan over medium heat until melted and thickened.

Roasted Red and Yellow Pepper Soup

Ingredients:
3 whole bell peppers
1 tablespoon each butter and olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 large carrot, chopped
1 (14.5 ounce) can Italian style diced tomatoes, undrained
1 teaspoon honey
3 cups chicken or vegetable stock
1/4 to 1/3 cup heavy cream or half and half
fresh basil, if desired

Directions:
Roast bell peppers until blackened in most places. (I usually do it over a gas flame, but you can also do it in the oven at 450 degrees.) Place peppers in a ziptop bag for ten minutes. Remove from bag, remove stem and seeds and peel peppers, scraping with a knife. Chop coarsely. Heat olive oil and butter in a large pot over medium high heat. Add peppers, onion, garlic, and carrot. Saute until vegetables are softened, about five minutes. Add tomatoes with juices, honey and stock and bring to a boil. Reduce heat and simmer for 15 minutes, or until all vegetables are softened. Blend soup in blender, food processor, or with immersion blender, until not almost smooth, but with some chunky texture. Add cream and heat until just below a simmer. Season to taste with salt and pepper. Serve with fresh basil, sour cream and croutons if desired.

Pumpkin Crunch

Ingredients:
1 yellow cake mix
1 29-oz can pumpkin
1 cube melted butter
1/2 cup chopped nuts
3 eggs
1 1/2 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 can evaporated milk

Directions:
Spray a 9x13 inch pan with non-stick spray. Mix eggs, pumpkin, milk, sugar, and all seasonings together. Sprinkle 1 cup of the cake mix on the bottom of the pan. Pour batter on top. Sprinkle remaining cake mix over batter. Sprinkle nuts on top. Pour melted butter over cake mixture. Bake at 350 degrees for 1 hour. Serve warm in a bowl with cool whip.

Santa Fe Grilled Chicken Wrap

4 cups torn romaine lettuce
1 pkg (6 oz) grilled chicken breast strips
1 large tomato, chopped
1 can corn, drained
1/2 cup shredded 2% cheese
1/4 cup light ranch dressing
1/4 cup salsa
8 flour tortillas

Toss lettuce, chicken, tomato and corn in a large bowl. Sprinkle with cheese. Combine dressing and salsa; pour over lettuce mixture, toss to coat. Spoon evenly over tortillas, roll up.

Fat French Toast With Buttermilk Syrup

*Make the night before*
6 eggs
1/2 C sugar
1 C whipping cream
2 t vanilla
1 12 oz pkg cream cheese
1 loaf French bread

Cube up French bread. Put half of bread in 9x13 pan. Glob all of the cream cheese on top of the bread (stir if needed). Add other half of bread on top of cream cheese.

Mix eggs, sugar, whipping cream and vanilla in a bowl. Pour over bread and cream cheese. Refridgerate overnight.

Bake at 350 degrees for 30-45 minutes.

Buttermilk Syrup
Bring to a rolling boil:
1 C sugar
1 cube butter
1/2 C buttermilk

Then add 1/2 t baking soda & 1 t vanilla. This will get frothy- then turn heat down. Pour over Fat French Toast.

Bunny Munch

Ingredients:

2 bags microwave popcorn
1/2 cup creamy peanut butter
1 bag white chocolate chips (2 cups)
1/2 - 1 cup Reeses Pieces (and M&M’s too if you want)

Directions:
Pop the popcorn then sift through to remove all unpopped kernels. Soften the peanut butter in the microwave for 30 seconds, stir into popcorn to evenly coat. Melt the white chocolate either in a double broiler or in the microwave (over 2 minutes on 50% power, then stir chips until smooth) Pour over popcorn and gently stir to coat popcorn evenly with chocolate. Add Reeses Pieces as you stir in the chocolate. Spread out popcorn on waxed paper to eat.

Garlic Knots

Ingredients:

1 lb. pizza dough
2 garlic gloves, minced
1/2 tsp. salt
2-3 Tbsp. olive oil
1 Tbsp. chopped fresh flat leaf parsley or oregano (ok to use dry)
About 1/4 cup grated Parmesan or Romano cheese

Directions:
Preheat oven to 400. Grease or olive oil one large baking sheet.

Using a lightly floured rolling pin and a floured countertop, roll out the dough into a large (roughly 9 inch) square. If you can’t quite get there by rolling, go ahead and gently pull on the dough as you would for rolling out a pizza crust.

Cut the square in half with a pizza wheel, then cut each half crosswise into strips (try to keep them to around an inch wide, or less) Cover strips with a clean kitchen towel.

Keeping remaining strips covered, pull out a strip of dough to work with one at a time. Gently tie each strip into a knot, pulling ends slightly to secure, and place knots about an inch apart on the baking sheet. You’ll end up with about 20 knots. Bake until golden brown , 15-20 minutes.
While knots bake, mash together the minced garlic, salt and olive oil - I used the back of a knife to smash the garlic. I leave my garlic a little chunky. Transfer garlic oil mixture to a large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle on the parsley and cheese. Toss to coat. Voila, you’re done! be sure to serve them while still warm - would be great with a little marinara for dipping too but are fantastic without it!

Rosemary Chicken Pizza

Ingredients:

1 large lemon grilled chicken breast, thinly sliced
1/2 red onion, thinly sliced
1/2 cup sun-dried tomatoes packed in olive oil
2 cups shredded mozzarella cheese, divided
2 garlic cloves, pressed
1/4 cup fresh parsley, chopped (or 1 Tbsp. dried)
1 Tbsp. fresh rosemary, chopped (for 1 tsp. dried)
1/2 tsp. Kosher salt
1/4 tsp. ground pepper
A batch of your favorite pizza dough

Directions:
Toss all ingredients together with 1 1/2 cup cheese. Spread mixture over dough and sprinkle with remaining 1/2 cup cheese. Bake at 400 for approximately 20 minutes until golden brown. let rest for several minutes then cut into wedges and serve.

Lemon Grilled Chicken
2 chicken breasts
juice of one lemon
1 Tbsp. oil
1 tsp. minced garlic
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
Marinate chicken overnight or for several hours. Grill.

Pita Chips

Ingredients:
3/4 cup butter, softened
2 Tbsp. fresh parsley, minced
1 Tbsp. fresh chives, minced
1 medium clove garlic, minced (I used 2-3 cloves)
1 Tbsp. fresh lemon juice (fresh is best)
6 pita rounds

Directions:
Preheat oven to 450 degrees
Combine all ingredients (except pita rounds) in a small bowl and blend thoroughly. Cover and let sit for at least one hour at room temperature (I didn’t do this)
Cut each round in half and then separate into two pieces.
Spread pieces evenly with butter mixture.
Cut each piece into 3 triangles.
Arrange triangles on a baking sheet in a single layer.
Bake until lightly browned (about 5 minutes)
Recipe makes about 72 triangles
Serve with hummus

Lemonade Pie

Ingredients:

Can of frozen lemonade
A graham cracker crust
1/2 gallon of Bryer's vanilla ice cream

Directions:

Put the somewhat, softened ice cream along with the can of frozen lemonade (no water added) into the Kitchen Aid and blend it up. Pour into graham cracker crust and refreeze. I like to add the whole can of lemonade but if you want it a bit “less lemony” just don’t add as much lemonade.

Texas Almond Sheet Cake

Ingredients:

1 cup butter
1 cup water

Place above ingredients in saucepan and bring to a boil. Let cool a bit. In another bowl combine:
2 cups flour
2 cups sugar
In another bowl add together:
2 beaten eggs
1/2 cup light sour cream
1 1/2 tsp. almond extract - not imitation
1 tsp. salt
1 tsp. baking soda

Directions:
Spray jelly roll pan with cooking spray, bake at 375 degrees for 20-25 minutes just until lightly brown. Let cool 30 minutes.

Frosting:
Combine and bring to boil:
1 cup butter
1/4 cup milk (heaviest)
Then add 4 1/2 cups powdered sugar and 1 tsp. almond extract. Frost cake.

Grad Caps

Ingredients:
Miniature peanut butter cups
Frosting or peanut butter
Chocolate-covered graham crackers
Fruit leather

Directions:
Step 1
Place a miniature peanut butter cup, bottom up, on a plate. Top with a small dollop of frosting or peanut butter, then press on a chocolate-covered graham cracker.
Step 2
For a tassel, tightly roll up a small square of fruit leather. Cut fringe on one end and attach the other end to the center of the graham cracker with another dab of frosting or peanut butter.
You can also use a mini m&m’s to hold the tassel.

Garlic Fries

Ingredients:
Non stick vegetable oil spray
2 pounds unpeeled russet potatoes, scrubbed, cut lengthwise into wedges
2 Tbsp. canola oil

Directions:
Preheat oven to 450 degrees Spray large rimmed baking sheet with nonstick spray. Toss potato wedges with canola oil in large bowl. Sprinkle potato wedges generously with salt and pepper; spread in single layer on prepared baking sheet. Roast potato wedges until tender and brown in spots, turning occasionally, about 45 minutes. Sprinkle with salt and pepper and add Garlic and Parsley Topping.

Garlic and Parsley Topping
2 Tbsp. canola oil
1/2 cup garlic cloves, finely chopped
1/2 cup finely chopped fresh Italian Parsley
Heat oil in heavy small skillet over medium high heat. Add garlic, saute until golden and beginning to crisp, about 1 minute. Using slotted spoon, transfer garlic to small bowl, cool. Mix in parsley. Can be made 2 hours ahead. Let stand at room temperature.

Strawberry Cream Pie

Graham Cracker Crust:
1 1/4 cups graham cracker crumbs(this is one package of graham crackers)
1/4 cup sugar
6 Tbsp. butter, melted
Combine the above ingredients and press firmly into a 9 inch pie plate. Bake at 375 degrees for 5-8 minutes or until the edges are lightly browned. Cool.

Sparkling Glaze:
1 cup strawberries
1/4 cup sugar
1 Tbsp. cornstarch
1/4 cup water
red food coloring
Crush 1 cup strawberries. Combine 1/4 cup sugar and cornstarch in small saucepan. Add water and crushed strawberries. Cook and stir over medium heat until clear and slightly thickened. Strain through sieve(I skipped this step as I couldn’t find my sieve!) Tint with food color (this turns the glaze from pink to red). Cool.

Creamy filling:
6 oz. cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla
1 cup heavy cream, whipped
4 cups whole strawberries
Blend cream cheese and sugar. Stir in vanilla. Fold in whipped cream. Spread evenly in cooled crust. Refrigerate.

Place whole strawberries stem side down on top of creamed filling, pressing slightly. Spoon glaze over the berries. Chill for 3 hours.

Sticky Coconut Chicken

Ingredients:
6-8 boneless chicken thighs
3/4 cup canned coconut milk
1 Tbsp. minced ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Directions:
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour. Grill on barbecue.

Chili Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes
Bring above ingredients to a boil over high heat and cook until mixture is reduced and thickened. 8-10 minutes depending on the size of your pan. Glaze both sides of chicken and serve.

Pan-Seared Green Beans

Ingredients:
1 pound green beans, trimmed
1 Tbsp Dijon mustard
1/4 tsp cayenne pepper
1/2 tsp paprika
1 tsp ground cumin
1 tsp chili powder
1 clove garlic, minced
1/2 tsp salt

Directions:
In a large bowl combine green beans, mustard, cayenne pepper, paprika, cumin, chili powder, garlic and salt; toss to coat beans. Heat in a large skillet (preferably cast iron) over high heat until smoking. Add the beans, being careful not to crowd the pan too much (cook in two batches, if necessary). Cook beans, without disturbing, until charred patches appear, about 5 minutes. Toss beans and cook 5 minutes or more. Transfer to a bowl or plate and serve immediately with Spicy Remoulade.

Spicy Remoulade
1/2 cup mayonnaise
1/8 tsp cayenne pepper
2 tsp Dijon mustard
1 tsp capers, rinsed, drained and finely chopped
1/2 clove garlic, minced
1 tsp minced fresh parsley
2 tsp freshly squeezed lemon juice
Mix mayonnaise, cayenne pepper, mustard, capers, garlic, parsley and lemon juice until combined. Cover and refrigerate until serving time.

Bruschetta

Ingredients:
6 or 7 roma tomatoes, skinned and chopped into small pieces
2 cloves garlic, minced
1 Tbsp. extra virgin olive oil
1 tsp. balsamic vinegar
6-8 fresh basil leaves, chopped
salt and pepper to taste
1 baguette style bread sliced into 3/8" thick slices
olive oil
herbs de provence
Parmesan cheese

Directions:
Brush on a thin layer of olive oil on the bread, sprinkle with of herbs de provence and grated Parmesan cheese and then place under broiler.
To skin the tomatoes we put them into boiling water until the skins crack and then place them in cold water - the skins pop right off. Chop tomatoes finely, add garlic, olive oil, balsamic vinegar in a bowl and mix. Chop the basil thinly, add to tomato mixture and add salt and pepper to taste. Spoon tomato mixture onto bread toasts.

Green Chili Rice

Ingredients:
1 cup rice
2 cups chicken broth
4 oz. green chiles
1 sm. onion, diced
1/3 cup fresh cilantro
1 tsp. oregano
1/2 tsp. salt
1-2 tsp. cumin
3 green onions.

Directions:
Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350.

Sweet Pork

Ingredients:
1-2 lb. pork tenderloin (I have used inexpensive pork carnitas also - available at Winco)
1 cup brown sugar
2 cups fresh salsa

Directions:
Mix sugar and salsa, pour over pork. Cook in crock pot for 8 hrs. on low. When done shred with two forks and return to juice in crock pot and allow liquid to absorb. Serve with tortillas and all the fixins!

Spinach & Chicken Pasta Salad

Ingredients:

16 oz. bow tie pasta, cooked al dente
Dressing:1 cup vegetable oil
2/3 cup Yoshida’s gourmet sauce
2/3 cup white wine vinegar
6 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
Salad consists of:
20 oz. bag of spinach
1 6 oz. bag craisins
3 cans mandarin oranges, drained
2 cans sliced water chestnuts, drained
1/2 cup parsley chopped
1 bunch green onions, chopped
1/4 cup sesame seeds, toasted
6 oz. peanuts
2 cups chicken, cut into pieces.

Directions:
Blend dressing in blender. Mix dressing and pasta and marinade for 2 hours (in a ziploc bag). Combine rest and add pasta and dressing and toss.

Thai Noodle Salad

Ingredients:

12 oz. linguine
3 Tbsp. sesame oil
6 green onions, chopped (save some for garnish)
5 cloves garlic, minced
1Tbsp. fresh ginger, grated
1/4 cup peanut butter
1/4 cup honey
1/4 cup soy sauce
3 Tbsp. rice vinegar
1 1/2 Tbsp. chili garlic sauce (I used 1 Tbsp. as some of my family don’t like too much heat)
2 cups fresh bean sprouts
1 cup finely grated carrot

Directions:
1/2 cup chopped peanuts, chopped green onion and chopped cilantro for topping
Cook 12 oz. linguine in a large pot of boiling salted water, until tender but firm to the bite.
Drain well and place pasta in a large serving bowl.
Toss with sesame oil. In a large frying pan, heat . sesame oil over medium heat, add green onions, garlic and ginger.
Saute for a couple of minutes. Then add peanut butter, honey and soy sauce, along with rice vinegar, chili garlic sauce.
Cook for one minute longer. Add to the pasta bean sprouts and carrot. Toss together.
Garnish with chopped peanuts, green onions and cilantro.
Serve at room temperature. Good made ahead and left out until serving time. Makes 8 servings.

Lemon Hazelnut Porkchops

Ingredients:
4 boneless pork loin chops (1/2 inch thick and trimmed)
1/2 tsp. garlic salt
1/4 tsp. lemon pepper seasoning
1 tbsp. butter
2 tbsp. finely chopped hazelnuts
4 tbsp. freshly squeezed lemon juice
1 tsp. freshly grated lemon peel
Fresh lemon slices for garnish

Directions:
In a large saute pan over medium heat, melt butter. Season chops on both sides with garlic salt and lemon pepper. Place chops in saute pan and brown until pork is tender. 5-7 minutes per side. Remove chops to serving plate. Sprinkle with hazelnuts and set aside.
Stir lemon juice into drippings in saute pan and heat for 1 minute, stirring constantly. Spoon over cooked chops and sprinkle with lemon peel. To serve, garnish each chop with a fresh lemon slice.

Cilantro Salad Dressing

1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 - 1 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove

Blend all ingredients in blender!

Oriental Chicken Salad

Ingredients:
Dressing:
6 Tbsp. honey
3 Tbsp. rice wine vinegar
1/2 cup mayo
2 tsp dijon mustard
1/4 tsp. sesame oil

Salad:
1 frozen, breaded chicken tenderloin per person
2 cups green cabbage, chopped
2 cups red cabbage, chopped
6 cups romaine lettuce, chopped
1 carrot, shredded
2 green onions, chopped
1/4 cup toasted, sliced almonds or just throw a handful in like I do.
2/3 cup chow mein noodles

Chipotle Penne Pasta

Ingredients:
3 Cups Penne Pasta (cooked Al dente')
1/3 Cube of butter
1/4 cup Olive Oil
2 tsp Dry Basil
2 Cloves crushed Garlic
1 tsp Dill Weed
2 tsp Cayenne Pepper
2 tsp Chipotle Paste (Chipotle Peppers and Oil ground in food processor)
1/4 cup Heavy Cream
1/4 cup Shredded Parmesan Cheese
1 Roma tomato, diced


Directions:
Place in pan and mix all ingredients, when it begins to simmer add pasta toss in pan and once again bring to simmer add Heavy Cream and toss until it is mixed well. Top pasta dish with shredded Parmesan Cheese & tomatoes.

Grapefruit Yogurt Pound Cake

Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil

1/3 cup freshly squeezed grapefruit juice
1 T sugar

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice

Directions:
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.

Roasted Asparagus

Ingredients:
1 bunch asparagus, snap off the tough ends
1 Tbs Olive oil
Salt
Pepper

Directions:
Adjust the oven rack to the top position.
Toss the asparagus with the olive oil, salt and pepper.
Lay the asparagus down in a single layer on a rimmed baking sheet and place in the oven with the broiler set to high.
Cook, shaking the pan halfway through to turn the spears, until the asparagus is tender and lightly browned, 8 to 10 minutes.
Allow the asparagus to cool slightly and then serve.

Key Lime Cookies

Ingredients:
1 cup unsalted butter, room temperature
2 cups sugar
2 eggs
1/4 cup key lime juice
3 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 cups prepared key lime curd, recipe below
1 cup powdered sugar, for sprinkling.

Directions:
Preheat oven to 350 degrees F.
In a large bowl, with an electric mixer, cream butter and sugar until fluffy. Add the eggs one at a time and the lime juice, and mix well.
In separate bowl, combine flour, baking powder and salt. Gradually add the flour mixture to butter mixture until incorporated. Dough should be stiff but not dry. Shape into 1 inch balls, press thumb into center of balls to make an indentation, being careful not to press through to the bottom. Fill indentations with about 1 Tbsp. key lime curd.
Bake for 15 minutes, until lightly brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar when cool.

Key Lime Curd
3 eggs
6 Tbsp. unsalted butter
1/2 cup sugar
2/3 cup key lime juice
1 tsp. key lime zest (I didn’t have a fresh lime so didn’t add this)
Melt butter in a saucepan over low heat. Add the remaining ingredients, whisking continuously for approximately 8-10 minutes or until it becomes a custard. Remove from heat and continue whisking for another 1-2 minutes.
Allow to cool and then pour into a container and refrigerate. The curd will thicken considerably as it cools. Makes approximately 2 cups.

Lemon Chive Chicken Pasta

Ingredients:
Your choice of pasta
2 chicken breasts
1 bunch chives
1 lemon
2 Tbs olive oil

Directions:
Bring water to a boil for the pasta. Don’t forget some salt. Cook the pasta.
Cut the chicken breasts in half horizontally so that they are half as thick. Season the chicken with salt and pepper.

Cook the chicken filets over a medium-high heat with a little bit of oil. It should take 3-4 minutes per side to cook the chicken.

Zest the lemon, removing as little of the white part as possible. Juice the lemon into a large bowl and add the zest and olive oil.

Finely chop the chive and add them to the bowl. Chop the chicken width-wise into bite size strips. Add the chicken in with everything else.

When the pasta is done, drain and toss in the bowl with all the other stuff.

Hello Dolly Bars

Ingredients:
1/2 cup (1 stick) salted butter, cut into large pieces

1 1/2 cups graham crackers crumbs (about 8 graham crackers, pulsed in a food processor)

1 1/2 cups chocolate chips

1 cup butterscotch chips

1 cup shredded coconut

1 cup pecans, coarsely chopped

1/3 cup sweetened condensed milk (just under half a small can)

Directions:
Preheat oven to 350 degrees.
Melt butter in microwave in heatproof bowl until just melted when stirred. Add graham cracker crumbs. Mix and then press evenly into the bottom of 8×8 baking pan.

Layer coconut, pecans, butterscotch and chocolate chips on top of graham cracker base. Pour sweetened condensed milk over whole mixture.

Bake in oven for 25 to 30 minutes, or until the top is light brown.

Like all brownie and cookie bars, I find them easier to cut cleanly once they’ve been thoroughly cooled in the fridge, but I also don’t expect you to be able to wait that long.

Because they’re so sweet, I like to cut them into really tiny squares. Those mini-cupcake liners come in handy as well, too, so they don’t all cluster together, not that anyone would mind.

French Onion Soup

For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.

Ingredients:
Soup:
3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices
Table salt
2 cups water, plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth
2 cups beef broth
6 sprigs fresh thyme, tied with kitchen twine
1 bay leaf
Ground black pepper

Cheese Croutons:
1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruyère cheese (about 2 1/2 cups)

Directions:
For the soup:
Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.

Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)

Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.

Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.

Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.

For the croutons:
While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

To serve:
Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Butterflied Chicken

Ingredients:
1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped
1 tsp. lemon zest
1 1/2 Tbsp lemon juice
good olive oil
kosher salt
freshly ground black pepper
2 roasting chickens (2 1/2 to 3 lbs. each), deboned and butterflied
1/2 lemon, thinly sliced

Directions:
Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste. Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

Strawberry-Rhubarb Crumble

Ingredients:
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar, or Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick) unsalted butter, melted

For the filling:
1 ½ cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
½ cup sugar
½ cup flour
Pinch of salt

Directions:
1. Heat oven to 375 degrees. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, flour and pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

Smoke-Roasted Stuffed Bell Peppers

Ingredients:
2 medium red bell peppers
3 medium mixed bell peppers (yellow, orange, green)
¾ tsp. kosher salt
½ tsp. ground black pepper
3 Tbsp. butter
1 onion, finely chopped
2 cloves garlic, minced
1 medium zucchini, cut into ¼-inch dice
1 medium yellow squash, cut into ¼-inch dice
2 cups fresh or frozen corn kernels*
1 medium tomato, seeded and cut into ¼-inch dice
2 Tbsp. chopped fresh herbs (such as parsley, oregano, basil, or a mix)
¼ cup plain dry breadcrumbs
~Oil for coating grill grate
2 Tbsp. grated Parmesan or shaved ricotta salata cheese (optional)

Directions:
Soak 2 cups wood (apple or oak) chips or chunks in water for 1 hour. Heat the grill as directed.**

Seed, core, and cut one of the red bell peppers into ¼-inch dice. Cut the remaining bell peppers in half lengthwise right through the stem, leaving a bit of stem attached to each half. Cut out the cores, seeds, and ribs from the interiors of the peppers, leaving the stems intact. Sprinkle the insides of the peppers with about ¼ teaspoon of the salt and ¼ teaspoon of the pepper.

Melt the butter in a large skillet over medium heat. Add the onion and sauté until almost tender, about 4 minutes. Add the garlic, chopped bell pepper, zucchini, and yellow squash. Sauté the vegetables until crisp-tender, about 4 minutes. Stir in the corn and tomato and cook until heated through, 1 to 2 minutes. Stir in herbs, breadcrumbs, and the remaining ½ teaspoon salt and ½ teaspoon pepper. Cook and stir until the breadcrumbs soak up most of the liquid in the pan. Remove from the heat and spoon the filling equally into the pepper cavities.

When the grill is hot, put the soaked wood chips or chunks over the coals on both sides of the grill. If using gas, put the wood in a smoker box or in a perforated foil packet directly over one of the heated burners.

Brush the grill grate and coat it with oil. Put the stuffed peppers over the unheated part of the grill, cover, and cook until just tender, 20 to 30 minutes. If your grill has a temperature gauge, it should stay at around 350 degrees.

Remove the peppers to a large serving platter. Sprinkle with the cheese, if using.

**You’ll need a grill screen and long-handled tongs for this grill recipe. If you have a gas grill, use indirect heat (one burner turned off on a two-burner grill, or the middle burner turned off on a three-burner grill) set to medium (325 to 350 degrees) and be sure the grate is clean and oiled. If you’re using a charcoal grill, use indirect heat (the coals should have an ashy appearance) and a split bed of coals (about 2 dozen coals on each side); the grate should be clean, oiled, and on the middle setting.

*For 2 cups fresh corn kernels, you’ll need 3 to 4 ears of corn. Remove the husks and silks, then stand the cobs upright on a cutting board with the fat end down. Cut straight downward all around the cob, cutting the kernels from the cob. For extra flavor, use the dull side of your knife blade to scrape the remaining corn and juices or “milk” from the cobs.

Peanut Butter Cup Cake

Ingredients:
1 box (18.25 ounces) devil's food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
3-4 cups chopped chocolate-covered peanut butter cups, divided for garnish
8 ounces dark chocolate, chopped
1 cup heavy cream
1/2 cup creamy peanut butter

Directions:
1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.

2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

3. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.

4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.

5. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with more chopped candy.

Roasted Mushrooms Stuffed With Feta, Spinach and Bacon

Ingredients:

8 ounces bacon slices

1 cup chopped onion

1 10-ounce package chopped frozen spinach, thawed, squeezed dry

4 ounces feta cheese, crumbled (about 3/4 cup)

4 ounces cream cheese, room temperature

1/4 teaspoon dried crushed red pepper

2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed

Directions:
Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).

Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and saute until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.

Penne alla Vodka

Ingredients:
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Directions:
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.

Cream Cheese Brownies

Ingredients:

1 pkg Duncan Hines Chocolate Lovers' Double Fudge Brownie Mix

2 eggs

1/3 cup water

1/4 cup vegetable oil

Topping:

1 8 oz. pkg cream cheese (softened)

2 eggs

1 lb confectioner's sugar

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350. Grease bottom of 13 X 9 pan.

2. Combine all of the brownie ingredients including fudge packet from mix and stir with spoon until well blended. Spread into pan.

3. Beat cream cheese in large bowl at medium with an electric mixer. Beat in eggs, sugar, vanilla until smooth. Spread over brownie mixture.

4. Bake at 350 for 45-50 miniutes or until edges and top are golden brown.

5. Cool completely and the refrigerate until well chilled.

Almond Zucchini Salad

Ingredients:

2 tablespoons olive oil

2 tablespoons thinly sliced almonds

1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline

Salt and freshly ground pepper

Few ounces pecorino Romano, thinly sliced (optional)

Directions:
Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.
Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.

Season with salt and pepper and serve immediately, with or without sliced Romano cheese on top.

Thai Chicken Pizza

Ingredients:

1 tablespoon honey

1 cup warm water

2 teaspoons active dry yeast

3 cups all-purpose flour

1 teaspoon salt

***Topping***

3 1/2 tablespoons peanut butter

3 tablespoons brewed tea

3 tablespoons rice vinegar

2 tablespoons soy sauce

2 teaspoons chili oil

1 tablespoon ginger, minced

2 teaspoons honey

1/2 teaspoon sesame oil

2 tablespoons sesame seeds, toasted

1 1/2 tablespoon green onions

1/2 pound chicken breast, cut in 1/4-inch strips

1/2 cup mozzarella cheese, shredded

1 carrot, shredded

1/4 cup cilantro, chopped.

Directions:
For the dough: In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface.

In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water.

On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1-1/2 hours).

For the topping: Combine peanut butter and next 7 ingredients (to sesame oil) in a blender. Process until smooth. Set aside.

In the meantime, season chicken strips with red pepper and salt. Sauté in 2 tablespoons olive oil, until done (about 7 minutes).

Coat chicken with 2 tablespoons peanut sauce. Set aside in the refrigerator. Punch the dough down, and divide into 2 equal portions. Roll out each portion into an 9-inch flat circle. Spread 1/4 cup peanut sauce over the surface of each of the doughs. Distribute 1/2 of the cheese over the sauce. Repeat with other pizza. Distribute 1/2 of the chicken over the cheese. Repeat with other pizza. Place the pizzas in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with carrot and cilantro.