Turtle Thumbprints

Ingredients:
1 egg
1/2 cup butter, softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
16 chewy caramels, unwrapped (like Werther's)
3 tablespoons whipping cream
1 teaspoon pure vanilla extract
1-1/4 cups finely chopped pecans
1/2 cup (3 ounces) semisweet chocolate pieces
1 teaspoon shortening

Directions:
1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk and vanilla. In another bowl stir together the flour, cocoa powder, and salt.
2. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.
3. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or a silicone baking mat. In a small saucepan heat and stir caramels, vanilla and whipping cream over low heat until mixture is smooth. Set aside.
4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using the back of a 1/2 teaspoon round measuring spoon, make an indentation in the center of each cookie.
5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking (which they most likely will), repress with your measuring spoon. Spoon melted caramel mixture into indentations of cookies using a teaspoon. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)
6. In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies using a fork and a quick back and forth motion as the chocolate drips.
Let stand until chocolate is set. Makes 36 cookies.

Tropical Smoothies

Ingredients:
1 3/4 cups vanilla frozen yogurt...or ice cream
1 3/4 cups vanilla yogurt
1 small banana
1 cup pineapple chunks
1/4 cup angel flake coconut
1/2 cup milk
a little splash of vanilla

Directions:
Put everything in the blender and mix until smooth.
Pour into pretty glasses and serve.

Sea Salted Caramel Corn

Ingredients:
4-5 quarts popped popcorn, unsalted, unbuttered
2 cups firmly packed brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup dark corn syrup
1 TB maple syrup
1 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon
1 cup butterscotch chips
1-2 cups salted peanuts
a few good pinches of sea salt

Directions:
Preheat oven to 225 degrees. Place popcorn in large cookie sheet (or sheets), set aside.
Combine brown sugar, butter, corn syrup, maple syrup and salt in a thick-bottomed, 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Continue cooking, stirring occasionally, until candy thermometer reaches 250°F (I used my regular digital cooking thermometer) or small amount of mixture dropped in ice water forms a hard ball (about 12 to 14 minutes). Remove from heat; stir in baking soda. The caramel will foam up a little and turn a lighter color when you add the baking soda
Carefully pour caramel mixture over popcorn. Top with cinnamon, butterscotch chips and peanuts and carefully stir with wooden spoon until all popcorn is evenly coated. Sprinkle sea salt generously over popcorn. Place in oven for about 15-20 minutes. Remove from oven and gently stir, place back in oven for another 15-20 minutes. Remove from oven and immediately spread on wax paper. Let cool completely. Break into bite sized pieces. Store in air tight container.

Peppermint Patties

Ingredients:
Cookies:
1 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 large egg
Cooking spray

Filling:
30 hard peppermint candies, crushed (about 1 cup)*
3 cups vanilla low-fat ice cream, softened

Directions:
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking soda, and salt, stirring with a whisk. Combine sugars and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add vanilla and egg, and beat well. Add flour mixture to sugar mixture, and beat at low speed until well blended.
Lightly coat hands with cooking spray. Divide dough in half. Shape each half into a 6-inch log. Wrap logs individually in plastic wrap; freeze 1 hour or until firm.
Preheat oven to 350°.
Cut each dough log into 24 (1/4-inch) slices; place cookies 1 inch apart on baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until set. Cool completely on wire racks.
To prepare filling, place candies in a shallow bowl. Spread 2 tablespoons ice cream onto flat side of each of 24 cookies. Top with remaining cookies, flat sides down, pressing gently. Lightly roll the sides of each sandwich in candy. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.
*The peppermint candies should be coarsely crushed in a large zip-top plastic bag by lightly tapping them with a rolling pin or heavy skillet (a food processor would just pulverize them). You can substitute regular unsweetened cocoa powder in the cookies.

Cranberry White Chocolate Pecan Oatmeal Cookies

Ingredients:
3/4 cup butter, softened
2/3 cup packed dark brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cups oatmeal
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup dried cranberries
2/3 cup white chocolate chips
3/4 cup coarsely chopped pecans

Directions:
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Combine butter and brown sugar in a mixer on medium speed until creamy. Add eggs one at a time, beating well after each addition, then add vanilla. Add the dry ingredients, beating until just barely combined. Then stir in the cranberries, white chocolate chips, and chopped pecans.
Drop by rounded teasponfuls onto the parchment paper lined cookie sheet and sprinkle the tops with a few leftover cranberries or white chocolate chips if you want.
Bake for exactly 10 minutes. Remove from the oven – cookies will be slightly golden brown around the edges and the middles will look underdone. But trust me on this one – it will give you soft, chewy cookies once they cool. Or just slightly gooey cookies if you can’t wait. Like me. Makes 2 dozen cookies.

Bird Nests

Ingredients:

3 c. mini marshmallows

3 TBSP unsalted butter

1/2 tsp vanilla

4 c. dry chow mein noodles

small candies, jelly beans, m & m's, Robin Egg Whoppers (pictured)

Directions:

Line a cookie sheet with parchment paper. Set aside.Over low heat, melt the marshmallows and butter in a large saucepan.Once melted, stir in the vanilla, then the chow mein noodles.Coat your hands liberally with shortening, (butter doesn't work as well) and have some nearby for re-coating. Grab a clump of noodles smaller than a tennis ball and larger than a golf ball. Form into a ball while pressed your thumbs into the middle, forming a nest. Allow the nests to cool, then fill with with the candy of your choice.

Buffalo Chicken Pizza

Ingredients:
pizza dough
1lb chicken breasts, cut into small cubes*
1/2 cup Frank’s hot sauce
1 tablespoon butter
2-3 scallions, chopped on a bias
Blue cheese crumbles
Mozzarella cheese, shredded

Directions:
Preheat the oven to 425 degrees. Put the Frank’s and butter in a small saucepan. Add the chicken and heat over medium until the chicken is cooked through, about 5 minutes.Roll out the dough and place on a pizza pan or sheet pan. Top with a little mozzarella cheese. Add the blue cheese, spread into a thin layer. Scatter a few scallions on top. Using a slotted spoon add the chicken, being careful not to put on too much of the Frank’s (it will get soggy/greasy). Add just a few dashes of the Frank’s here and there on the pizza, then top with more mozzarella cheese and the remaining scallions.Bake the pizza for 20-30 minutes, or until the crust is golden brown and cheese is bubbly.
*I chose to boil my chicken first, shred it, then toss it with the melted butter/Frank’s mixture.

Chile

Ingredients:
2 lb. Chuck roast (or any cut you have on hand), cut into small cubes or shredded
1 lb. Flank steak, cut into cubes or shredded
1 medium onion
2 cloves garlic
2 chipotle chilis in Adobo (you can find these in the Latin section of your grocery store), seeded
2 tablespoons cumin
3 tablespoons chili powder
1/2 tablespoon oregano
1 quart beef broth
1 bottle beer (optional, sub with more beef broth or water)
salt to taste
1 15-ounce can crushed tomatoes

Directions:
Place beef in a large dutch oven with the beef broth (if the broth doesn’t cover the beef, add some water), cover and boil for 30-45 minutes or until the beef is tender. Meanwhile, in a blender, puree the onion, garlic and chipotle peppers. Add to beef along with spices and salt. If there is too much liquid, simmer uncovered until the liquid has reduced down a bit. Alternatively you can add a little flour or masa to thicken. Add beer and tomatoes. Cover and simmer on low for 3-4 hours stirring occasionally.

Fluffy Lime Jello Salad

Ingredients:
1 (3 oz.) pkg. lime Jello
1 c. hot water (Heat up drained pineapple juice for part of liquid.)

Mix. Stir until well dissolved. Set until jelly-like consistency then carefully whip with electric mixer.

1/2 pkg. (4 oz.) cream cheese
1 can (15 oz.) crushed pineapple, drained
1/2 c. chopped pecans
1 c. whipping cream

Whip cream until stiff. Add cream cheese. Mix in Jello and blend thoroughly. Fold in pineapple and nuts. Put into a serving bowl and chill for at least 4 hours.

Chocolate Peppermint Crunch Cookies

Ingredients:
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup canola oil
4 ounces 99% unsweetened chocolate, melted
2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
5 candy canes-crushed up

Directions:
Combine the flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, chocolate and granulated sugar and blend on medium speed. With the mixer running, add the eggs, one at a time, followed by the vanilla, scraping the sides of the bowl as necessary. There may be some small clumps of sugar in the batter at this point. Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated, 2 to 3 minutes. The dough will be sticky.Gather the dough into a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.Position the racks in the lower and upper thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with Silpats or parchment paper.Pour the crushed candy canes onto a plate or into a shallow bowl. Roll the dough into 1-inch balls and roll each ball into the candy cane pieces, so that all sides are covered. Place 2 inches apart on the prepared sheets.Bake for 10 minutes for soft, chewy cookies, or 12 minutes for crisp cookies, rotating the pans halfway through baking. The cookies do set up, so if you want them soft, take them out at 10 minutes. Let cool completely on cooling racks. The cookies can be stored in an airtight container for 3 to 4 days.

Truffles

Ingredients:
1 cup heavy cream
12 ounces bittersweet chocolate, chopped
1/4 cup sugar (I like mine a little sweeter)

Directions:
Bring the cream and sugar to a boil over low heat, pour over the chocolate and stir until smooth. (At this point I separated mine into 4 different bowls; one for each flavor.)

For the Peppermint:Add 1 or 2 drops peppermint extract to the ganache and stir to combine.

For the Orange:Add a sizable splash of Grand Marnier orange liquer and stir to combine.

For the S’Mores:Add 1 or 2 drops pure vanilla extract (I used vanilla paste) and stir to combine.

For the Raspberry:Add a sizable splash of Chambord Raspberry liquer and stir to combine.

Cover and chill the bowls for at least 4 hours or overnight. Roll into walnut size balls, roll in desired topping and chill until ready to serve. As far as toppings, I used crushed up candy canes for the peppermint, powdered sugar for the orange, and cocoa powder for the raspberry. For the S’Mores truffles, I chopped up marshmallows and placed a small piece inside of each truffle, then rolled them in graham cracker crumbs. Pretzels are also a great topper.

Monkey Bread

Ingredients:
1 package frozen white dinner rolls (I use Rhodes brand)
1 package butterscotch pudding (not instant!)
1 cup chopped pecans
1 stick butter, melted
1/2 cup brown sugar

Directions:
Spray a bundt pan with cooking spray and sprinkle chopped pecans over the bottom of the pan. Arrange the frozen rolls in the pan and sprinkle with the butterscotch pudding mix. Mix the melted butter and brown sugar together in a small bowl and pour over the frozen rolls. Grease a piece of foil and cover the pan; let sit out overnight (do not refrigerate).
The next morning, preheat the oven to 350 degrees. Bake the cake for 30 minutes, covered loosely with foil. Let sit out for 10 minutes before inverting on to a platter and serving.

Yum Yum Rum Cake

Ingredients:
1 box yellow cake mix
1/2 cup pecans, chopped
1 small package vanilla pudding mix
1/2 cup rum (not extract!) --I get this from my co-workers
1/2 cup vegetable oil
4 eggs
1/4 cup water

Directions:
Preheat oven to 325 degrees. Grease bundt pan and sprinkle with pecans; set aside. Mix all ingredients except the eggs in a large bowl on medium speed; then add the eggs one at a time until incorporated. Pour batter into the bundt pan. Bake for one hour or until the cake is golden brown and a toothpick comes out clean.
Yum Yum Sauce:1/4 cup rum (again, NOT extract!)1 cup sugar1 stick butter1/4 cup water
In a small sauce pan, melt the butter and sugar over medium heat; add the water and stir until you have a smooth liquid. Remove from heat and add the rum. Spoon over cake while still hot in the pan.*I like to take a toothpick and poke holes all over the top of the cake, that way the glaze soaks in better.Invert the cake onto a serving platter, cover with plastic wrap and store at least 4 hours or overnight before serving.

Million Dollar Peanut Butter Cookies

Ingredients:
1/4 cup dry roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup Creamy Peanut Butter
1/2 cup confectioners’ powdered sugar
1 roll Pillsbury refrigerated peanut butter cookies, well chilled.

Directions:
Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar, and cinnamon; set aside.In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.Bake 7 to 12 minutes or until edges are golden brown. Let cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Brownie Pudding

Ingredients:
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean

Vanilla ice cream, for serving

Directions:
Preheat the oven to 325 degrees. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Salsa Verde Chicken Enchiladas

Ingredients:
4 boneless chicken breasts, cooked and shredded
3 large cloves of garlic, minced
1 Jalapeno, seeded, minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups sour cream (I used reduced-fat and it was still insanely good)
16 oz jar Medium Salsa Verde
1 & 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 flour tortillas, small fajita size
1 cup shredded sharp cheddar
1 cup shredded Monterrey Jack
1/2 medium onion, diced

Directions:
Preheat the oven to 350. Melt butter over medium-high heat. Saute onions and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.
Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken and cheese to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.

Cinnamon Chocolate Chip Cake

Ingredients:
1 stick unsalted butter at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
12 ounces chocolate chips
1/2 cup sugar
1 teaspoon cinnamon

Directions:
Preheat oven to 350°F.In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.
In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips. Bake for 40 to 50 minutes, or until a tester comes out clean.*I halved the recipe and got a nice 9-inch cake; perfect for 2-4.

Grilled Corn Salad

Ingredients:
4 ears of fresh corn, grilled, (I took off 1 layer of the shucks, then grilled them over medium heat for 20-30 minutes, turning occasionally)
2 roma tomatoes, diced
half a green bell pepper, diced
1 small jalapeno, diced
1 avocado, diced
handful cilantro, chopped
juice of 2 limes
1 tablespoon vegetable oil
2 teaspoons honey
salt and pepper to taste

Directions:
To make the dressing: Put honey and lime juice in a small bowl and slowly whisk in the vegetable oil. Add salt and pepper.
To assemble the salad: Cut the corn off of the husks and place in a large bowl with tomatoes, bell pepper, jalapeno, avocado and cilantro. Toss with dressing. Check for seasoning. Chill until ready to serve. Serves 4.

Brownie Nutella Cream Pie

Ingredients:
1 9-inch pie crust, unbaked
1 box brownie mix
5 ounces cream cheese, softened (this is slightly more than half of an 8-oz block)
1/2 cup Nutella, plus more for drizzling
1/2 pint heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees. Make brownie batter as directed on the box and pour into a prepared pie crust. Bake for 35-45 minutes, or until a toothpick comes out clean. Let cool completely.Using a mixer, whip the cream, sugar and vanilla until stiff peaks form. Transfer to another bowl and set aside.In the same mixer bowl, mix Nutella and cream cheese until well combined. Spoon in 1/3 of the whipped cream and gently fold in. Repeat with remaining whipped cream- be careful not to stir- it won’t be as light and fluffy. Chill the mousse until the brownie layer is completely cooled.When the pie is cooled, spread the Nutella mousse evenly over the brownie layer. Drizzle with remaining Nutella (either microwave it on low heat for a few seconds or heat it on the stovetop over low heat to thin it out slightly.) If you want, you can use a piping bag with a #3 tip to do this, or use a plastic bag with the tip snipped off.

Sugar Cookie Bars

Ingredients:
Cookies:
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda

Frosting:*
1/2 cup butter; at room temperature
1/2 cup shortening
1 tsp vanilla extract
pinch of salt
4 cups powdered sugar (sift after measuring)
5 Tbsp. milk
food coloring, if desired

Directions:
1. Prepare bars: In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.2. In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13 x 18 pan). The dough will be just like cookie dough- heavy & sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.3. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.4. Prepare frosting: In a large bowl, beat butter and shortening together until smooth and creamy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreading consistency. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.

*Buttercream alternative:
1 cup unsalted butter, at room temperature
3 1/2 cups sifted confectioners' sugar
1 tsp vanilla extract
2 to 4 Tbls milk

With an electric mixer, beat the butter, sugar, and vanilla extract at low speed. Add in milk, bit by bit, until the mixture has reached a spreadable consistency.Makes about 3 cups.

Cashew Chicken

Ingredients:
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted
White rice, for serving (optional)

Directions:
1.In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2.In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
3.Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
4.Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Greek Salad

Ingredients:
For the Flatbread:
2 pieces lavash (or large pita bread, split in half)
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon finely grated lemon zest
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt & freshly ground pepper

For the Salad:
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon minced garlic
Coarse salt and freshly ground black pepper
1 head of romaine lettuce, cut into bite-sized pieces
1 pint cherry or grape tomatoes, halved
1 1/2 cups crumbled feta cheese (8 oz)
1/2 medium red onion, halved and thinly sliced
1 large cucumber, peeled, halved and thinly sliced
1/2 cup kalamata olives, pitted

Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Place the lavash on top. In a small bowl, whisk together the olive oil, vinegar, lemon zest and garlic. Brush the mixture evenly over the lavash, sprinkle with oregano. Season with salt and pepper. Bake for 5 to 10 minutes, or until crisp and golden brown. Break into large pieces.In a large bowl, whisk the oil with the vinegar and garlic; season with salt and pepper. Add the remaining ingredients and toss. Serve salad with the seasoned flatbread.

Green Mint Meringue Cookies

Directions:
3 egg whites at room temperature
1 pinch salt
1 pinch cream of tartar
1 cup sugar
1/2 tsp mint extract
A couple drops of green food coloring
1 cup chocolate chips

Directions:
Beat the egg whites, salt, and cream of tartar in a glass or metal bowl till dry. Gradually beat in the sugar. Beat till stiff peaks form. Fold in food coloring and chocolate chips. Drop by tablespoonfuls onto parchment lined cookie sheets. Bake at 275 for about 30 minutes.
Makes 12 cookies.

Chocolate Pecan Caramels

Ingredients:

1 cup butter

1-1/2 cups coarsely chopped pecans, (toasted if desired)

1 cup semisweet chocolate chips

2 cups brown sugar

1 cup corn syrup

1/4 cup water

1 can (14 oz) sweetened condensed milk (not evaporated)

2 tsp vanilla

Directions:
Line a 13-in. x 9-in. baking pan with foil; butter the foil with about 1 Tbsp butter. Sprinkle with pecans and chocolate chips; set aside. In a heavy saucepan, melt butter over medium heat. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, to firm ball stage (248 degrees). Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Makes about 2-1/2 pounds (about 6 dozen).
Notes:
-You're not supposed to scrape the saucepan, because grains of sugar on the side can cause your caramels to crystallize. But I couldn't just let all that caramel go to waste, so I scraped it into a small buttered custard cup. We ate it in like 5 seconds flat. Mmmm.

Brownie Mix Brownies

Ingredients:
1/2 cup sugar
2 Tbsp butter
1 Tbsp oil
2 Tbsp water
1 1/2 cups semi sweet chocolate chips
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp soda
1/2 tsp salt
1/2 cup chopped pecans

Directions:
Bring sugar, butter, oil, and water to a boil. Remove from heat. Add chips and stir till melted. Cool slightly. Add eggs and vanilla and stir till smooth. Stir in dry ingredients and nuts. Pour into a greased 8" pan. Bake at 325 for about 25 minutes.Notes:-I added the 1 Tbsp oil in place of butter because oil will keep the brownies more moist at room temperature.-Make sure the chocolate mixture is cooled before you add the eggs or you will have chocolate covered scrambled eggs.

Gourmet Cinnamon Roll Popcorn

Ingredients:
12 cups popped popcorn (or 2 bags of light microwave popcorn)
1 cup pecans, coarsely chopped
1 cup brown sugar
3/4 tsp cinnamon
1/4 cup corn syrup
1/2 cup soft butter
1tsp vanilla
1/2 tsp baking soda
3 squares almond bark (about 4 oz)

Directions:
Place popcorn and chopped pecans in a large bowl and set aside. Combine brown sugar and cinnamon in a large glass bowl. Mix well. Add butter and corn syrup. Microwave on high for 30 seconds; stir to combine. Return to microwave and heat for 2 minutes. Remove and stir. Microwave for 2 more minutes. Stir in vanilla and baking soda. Mixture will foam. Pour caramel mixture over popcorn and pecans and stir till everything is well coated. Line a jelly roll pan with foil and spray with non-stick spray. Pour popcorn onto foil. Place in oven and bake at 250° for 30 minutes, stirring every 10 minutes. Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is set and popcorn is cool, break into chunks.
Notes: To get rid of all the unpopped kernels, place a grid cooling rack over your bowl of popcorn. Invert it and shake. The kernels will all fall through the holes but the popcorn won't fit. No one will break a tooth.

NY Times Chocolate Chip Cookies

Ingredients:
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate chips (I threw in some milk chocolate chips too)
Sea salt

Directions:
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.Yield: 1 1/2 dozen 5-inch cookies.
*I didn’t make huge cookies – I used a small cookie scoop and got somewhere around 40. I baked them for about 9 minutes and they were perfectly crisp on the edges and gooey and chewy in the center.

Thai Chicken Coconut Soup

Ingredients:
Coconut milk
Chicken broth
Fresh ginger
Fresh lemongrass
Chicken breast meat
Mushrooms
Fresh lime juice
Fish sauce
Chili paste
Cilantro

In a medium saucepan combine 1 can (14 oz) coconut milk, 1 can (14 oz) chicken broth, and 6 quarter sized slices of ginger. Cut 1 stalk lemongrass into 1 in pieces and add to pan. Bring to boil over high heat. Add 1 lb. boned, skinned chicken breast cut into 1 inch pieces, 1 cup sliced mushrooms, 1 T. each fresh lime juice and Thai fish sauce; And 1 tsp. each sugar and Thai chili paste. Reduce heat and simmer until chicken is firm and opaque about 5-10 minutes. Garnish with fresh cilantro.

English Toffee Bars

Ingredients:
2 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup (1 stick) butter
1 cup pecan halves

Toffee Topping*

1 cup Hershey's Milk Chocolate Chips

Directions:
1. Heat oven to 350°F.2. Combine flour and brown sugar in large bowl. With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain). Press mixture onto bottom of ungreased 13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare toffee topping; drizzle evenly over pecans and crust. (I lined my pan with foil and sprayed the foil with non-stick cooking spray before assembling these bars)3. Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

*TOFFEE TOPPING: Combine 2/3 cup butter and 1/3 cup packed light brown sugar in small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds. Use immediately.

Homemade Soft Pretzel Bites

Ingredients:
Soft Pretzels
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

Cheddar Cheese Sauce
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated

Directions:
For the Pretzels:
Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce, recipe below.

For the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don’t measure. I just guess until the consistency is right.* Recipe makes a lot of bites-perfect for sharing!

Lemon Cream Chicken

Ingredients:
1/2 cup plus 1 T. flour divided
1/2 t. salt
1/2 t. pepper
6 boneless skinless chicken breast halves
1/4 c. butter
1 c. chicken broth
1 cup whipping cream, divided
3 T. lemon juice
1/2 pound fresh mushrooms, sliced

Directions:
In a large resealable plastic bag, combine 1/2 c. flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm.Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from the pan. Simmer, uncovered for 10 minutes or until broth is reduced approximately 1/3 cup. Sir in 3/4 c. cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.

Salmon Pecan-Crusted Tarts

Ingredients:

1 can (6 oz) premium skinless boneless pink salmon, drained
1/4 cup finely chopped dill pickle
1 tablespoon finely chopped onion
1/3 cup mayonnaise or salad dressing
1/2 cup shredded mild Cheddar cheese (2 oz)
1 tablespoon lemon juice
1/2 teaspoon dried dill weed
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3 cup Fisher® Chef’s Naturals® Pecan Cookie Pieces or Fisher® Chef’s Naturals® Chopped Pecans, finely chopped
1 package (3 oz) cream cheese, softened
1 dill weed sprig
2 lemon wedges

Directions:
1. In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1/2 teaspoon dill weed. Refrigerate.
2. Heat oven to 400°F. On work surface, unroll 1 pie crust. Sprinkle half of the pecans over crust; gently press into crust. Cut with 3-inch round cookie cutter into 10 rounds. In ungreased nonstick mini muffin pan, gently press each round, pecan side down, on bottom and up side of muffin cup, folding edge under and rounding to shape. Repeat with remaining crust.
3. Spoon 1 teaspoon of the cream cheese into bottom of each cup. Spoon 1 rounded tablespoon salmon mixture on cream cheese in each cup.
4. Bake 12 to 18 minutes or until crust is golden brown. Cool in pan on cooling rack 5 minutes. Remove from pan to serving platter; cool 5 minutes. Garnish with dill weed sprig and lemon wedges. Serve warm.

Zesty Lime Fish Tacos

Ingredients:
1 pound tilapia fillets (about 4)
1/2 cup fresh lime juice (from 2 to 3 limes)
3 cloves garlic , finely chopped
1/4 cup Pillsbury BEST all-purpose flour
1/4 cup yellow cornmeal
1 can (16.3 ounces) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 biscuits)
6 Tbsp. Crisco Pure Canola oil
1 1/2 Tbsp. finely chopped chipotle chilis in adobo sauce (from 7-ounce can)
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup salsa
1/2 cup sour cream
1 1/2 cups shredded cabbage

Directions:
Heat oven to 200°. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of the lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits.
On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into 6- to 7-inch round.

In 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add 2 biscuit rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean.

Heat same skillet over medium-high heat. Add fish and lime juice mixture, chilis, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.

In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.

Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.

Tomato Basil Eggs Alfredo In Bread Basket

Ingredients:
1 medium tomato
1 can (11 ounces) Pillsbury® refrigerated original breadsticks (12 breadsticks)
1/4 cup basil pesto
1/4 tsp. salt
1/8 tsp. freshly ground pepper
6 Eggland's Best eggs
2 Tbsp. half-and-half or milk
1/8 tsp. salt
1 1/2 Tbsp. chopped fresh basil leaves
2 Tbsp. Land O' Lakes® unsalted or salted butter
1/3 cup Alfredo pasta sauce
Crisco Original No-Stick Cooking Spray

Directions:
Heat oven to 375°. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut 6 thin slices from tomato; finely dice remaining tomato for garnish. Set aside.

Unroll dough; separate into 12 breadsticks. Shape each of 6 breadsticks into a coil; place 2 inches apart on cookie sheet. Starting at center, press out each coil into 3 1/2-inch round. Twist remaining breadsticks; wrap 1 twisted breadstick around edge of each round to make 1/2-inch rim; press edges to seal.

Spread 1 rounded teaspoon of the pesto in bottom of each round; top with tomato slice. Sprinkle with 1/4 teaspoon salt and pepper. Bake 10 to 15 minutes or until edges are golden brown.

Meanwhile, in medium bowl, beat eggs and half-and-half with wire whisk until well blended. Add 1/8 teaspoon salt. Stir in 1 tablespoon of the basil. Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add egg mixture. Cook 4 minutes, gently lifting cooked portions with spatula so that thin, uncooked portion can flow to bottom, until eggs are thickened but still slightly moist. Stir in pasta sauce.

Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 tablespoon basil.

Mini Ice Cream Cookie Cups

Ingredients:
1 package (16 ounces) Pillsbury® Ready to Bake! refrigerated sugar cookies (24 cookies)
4 tsp. sugar
1/3 cup finely chopped Fisher® Chef's Naturals® chopped walnuts
1/2 cup Hershey's® semisweet chocolate baking chips
1/4 cup Smucker's® Seedless red raspberry jam
1 1/2 cups vanilla bean ice cream , softened
24 fresh raspberries


Directions:

Heat oven to 350°. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.

Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.

Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.

Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.

In another small microwavable bowl, microwave jam uncovered on high about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.

Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.

Old Gringo Salsa

Ingredients:
2 quart cans Hunt’s whole tomatoes
½ to 1 cup cilantro
1 cup chopped white onion
1 cup chopped green onion
1 tablespoon black pepper
2 tablespoons salt
1/8 cup diced green chili
1 clove diced garlic
1 tablespoon chili flakes
1 to 2 tablespoons oregano

Directions:
Pour tomatoes into blender and hit pulse once or twice or to preferred consistency. Throw in other ingredients and mix. Put Salsa in fridge for 30 minutes. Flavors will meld over time. Depending on freshness of ingredients, you may need to add salt and heat to taste.

Crunchy Fruity Chicken Salad

Ingredients:
1 small rotisserie chicken, deboned and shredded
2 celery stalks, chopped
handful red grapes, sliced in half
1/2 cup lightly salted cashews
1/3 cup dried cranberries
1/4-1/3 cup mayonnaise
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
pinch cayenne pepper

Ingredients:
Mix all ingredients in a medium bowl and taste for seasoning; chill until ready to serve.

Brown Sugar Apple Pie

This recipe can be used with a pre-made frozen crust or homemade crust
Ingredients:
Filling:
3 lbs Granny Smith apples, peeled, cored, sliced 1/4” thick
1/3 C sugar
1/4 C brown sugar
2 T flour
1 T cornstarch
2 t cinnamon
1 t nutmeg
1/2 t ground ginger
1/2 t allspice
2 T unsalted butter, melted
Mix all ingredients in a large bowl to coat fruit.

Topping:
1/2 C flour
1/2 C rolled oats
1/2 C sugar
1/4 C brown sugar
1 ½ t cinnamon
1 t nutmeg
1/2 t salt
6 T chilled unsalted butter, cut into ½” cubes
Blend first 7 ingredients in a food processor. Add chilled butter cubes, pulse to resemble sand.

Directions:
Toss filling to redistribute juices, transfer to crust and mounding in center. Distribute topping over and around apples. Loosely cover pie with aluminum foil then place on a baking sheet and bake for 40 minutes at 400 degrees, then reduce to 350 and bake for another 20 minutes. Remove foil and bake another 20 mins at 325. Remove from the over and cool on a rack for at least 2 hours.

Coconut Syrup

Ingredients:

7-8 T. butter
¾ c. buttermilk

1 c. sugar

½ tsp baking soda

1 tsp coconut extract

Directions:

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Use on waffles, french toast, pancakes, or crepes.

Crepes

Ingredients:
1 ½ c. flour
1 Tbsp sugar
½ tsp baking powder
½ tsp salt
2 c. warm milk
2 eggs
½ tsp vanilla
2 Tbsp melted butter

Directions:
Mix all ingredients together. Pour a small amount on a hot skillet and swirl it around to thin it out. Cook until nearly golden and then flip.

I like these with whipped cream, cinnamon & sugar, and warm fruit.

Bagel Sandwich

First spread your bagel with Dijon Mustard.
Then choose a thin slice or two of either:
smoked turkey or chicken
lean ham
crisp bacon
a cheese of your choice. I used a spicy jalapeno havarti.
Top with a few slices of veggie . . or just thin tomato. Keep the tomato thin so it broils up nicely.
If you want a veggie sandwich just use some peppers and cheese.

Stuffed Celery

Ingredients:
1 package cream cheese, softened
3 Tbsp. mayonnaise
1 tsp. dill weed
2 tbsp. finely chopped red pepper
1 tbsp. finely chopped chives
1 head celery, root end cut off and leaves removed.
salt and pepper or a dash of Tabasco if desired
1 can of crabmeat, drained or 1 cups small shrimp

Directions:
Beat cream cheese, mayonnaise, chives and seasonings together.
Stir in Shrimp or crabmeat and peppers.
Separate celery stalks, wash each and dry with paper towel.
Fill each stalk with cream cheese filling. If it looks a bit messy use a small silicone spatula or damp paper towel to clean up the edges.
Cut each filled stalk into 2 or 3 inch lengths and place on serving dish.
Sprinkle with dill weed, or chopped fresh parsley and serve.

Lemon Ricotta Cookies

Ingredients:

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zestedInstructions:

Directions:
Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating until incorporated.
Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
Bake for 15 minutes, until slightly golden at the edges.
Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
Let the glaze harden for about 2 hours.

BBQ Chicken Braid

*Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference - simply add more or less to your liking.

Makes 2 large braids

Ingredients:
1 recipe French Bread Rolls (see below at the end of the recipe)
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese

Directions:
Preheat the oven to 400 degrees.After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven).

Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.

Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid.

Pinch or twist to seal.

Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough. Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.

French Bread Rolls Recipe:
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour or cake flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, and turn it out onto a lightly floured surface.

Hazelnut Cupcakes

Ingredients:
Cupcakes
1 1/3 cup flour
1/4 tsp baking soda
2 tsp baking powder
3/4 cup cocoa
1/8 tsp salt
3 Tbl butter
1 1/2 cup sugar
2 eggs
3/4 tsp vanilla
1 cup hazelnut coffee creamer

Nutella Buttercream
1 cup butter, softened
3-4 cups powdered sugar, sifted
2 Tbl hazelnut coffee creamer
1 cup nutella

Directions:
Cupcakes
Preheat oven to 350 degrees. Sift together the first 5 ingredients. In separate bowl cream together sugar and butter. Add eggs one at a time and stir in vanilla. Alternately add flour mixture and creamer. Pour batter into lined cupcake pan and bake for 7-10 minutes. Let cool completely before frosting.

Nutella Buttercream
Cream butter and sugar until smooth. Mix in nutella and creamer until combined. Add powdered sugar until desired consistency is acquired.

Spaghetti and Meatballs

Ingredients:
Meatballs:
¾ pounds Ground Beef
¾ pounds Ground Pork
3 cloves Garlic, Minced
¾ cups Fine Bread Crumbs
2 whole Eggs
¾ cups Freshly Grated Parmesan
¼ cups Flat-leaf Parsley, Minced
¼ teaspoons Salt
Freshly Ground Black Pepper
Splash Of Milk
½ cups Olive Oil
Sauce:
1 whole Yellow Onion, Diced
3 cloves Garlic, Minced
1 whole (28-ounce) Can Whole Tomatoes
1 whole 28 Ounce Can Crushed Tomatoes
½ cups White Or Red Wine (optional)
¼ teaspoons Salt
1 teaspoon Sugar
Freshly Ground Black Pepper
¼ cups Flat-leaf Parsley, Minced
8 whole Fresh Basil Leaves, Chiffonade (optional)
2 pounds Spaghetti, Cooked To Al Dente

Directions:
To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.

Pasta With Roasted Red Pepper Sauce

Ingredients:
3 whole Red Bell Peppers
2 Tablespoons Pine Nuts (optional)
2 Tablespoons Olive Oil
½ whole Medium Onion, Finely Diced
2 cloves Garlic, Minced
½ cups Heavy Cream
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
½ pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Directions:
Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

Biscuits & Gravy

Ingredients:
1 pound Breakfast Sausage
1 can (16 Oz.) Canned Biscuits (or make your own)
2 Tablespoons Flour
1 cup Milk
Salt
Pepper

Directions:
Slice the breakfast sausage and place in a warm pan. Cook the sausage according to the instruction (thoroughly cooked inside). Remove them to a paper towel to drain.
Place your biscuits into the oven to cook according to the instructions on the can.
Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. For one to two people, use about 2 to 3 tbsp. of grease. Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. If you add in a little more grease so it’s smooth and stirrable. You want to find a good balance between the flour and the grease.
Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.
After 2-3 minutes, whisking constantly, pour in about a cup of milk. IF the mixture is dry, lumpy or pasty, add in more milk – again, drawing a balanced mixture. Add salt to taste. Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half pour gravy atop them.

Yogurt-Marmalade Cake

Ingredients:
1-½ cup All-purpose Flour
½ teaspoons Salt
2 teaspoons Baking Powder
1 cup (heaping) Plain, Lowfat Yogurt
1 cup Sugar
3 whole Eggs
1 teaspoon Vanilla
1 whole Zest Of Lemon
½ cups Canola Oil
_____
ORANGE GLAZE:
½ cups Prepared Orange Marmelade
¼ cups Yogurt

Directions:
Preheat oven to 350 degrees.
Spray a loaf pan with non-stick baking spray (or grease and flour it if it makes your skirt fly up). Sift together the flour, baking powder and salt. Set aside.
In a separate bowl, mix together 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not over beat.
Pour into a loaf pan and bake for 45 minutes. Remove from oven and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into a sauce pan. Heat it on low until melted, stirring occasionally. Add 1/4 cup of yogurt to the pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.