Russian Teacakes

Ingredients:

- 1 cup butter, softened
- 1 teaspoon vanilla extract

- 6 tablespoons powdered sugar
- 2 cups flour

- 1 cup chopped walnuts

- 1/3 cup powdered sugar (for decoration)

Directions:

Preheat oven to 350 degrees.

In a medium, bowl, cream the butter and vanilla until smooth.

Combine the 6 tablespoons powdered sugar with the flour; stir into the butter mixture until just blended.

Mix in the chopped walnuts.

Roll dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes.

When cool, roll in powdered sugar once or twice.

Gingerbread Cutouts

Ingredients:

- 1 cup butter, softened

- 2/3 cup brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda

- 1/2 cup molasses
- 1/3 cup milk

- 3 1/2 cups flour

- 3 cups powdered sugar (suggested amount)
- 2-3 tablespoons milk (suggested amount)

Directions:

In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Add the brown sugar, ginger, and baking soda; beat until combined. Beat in the molasses and milk. Beat in as much flour as you can with the mixer, then stir in the remaining flour.

Cover the dough and chill until easy to handle, about 3 hours (or overnight).

Preheat the oven to 375. Grease insulated cookie sheets.

On a lightly floured surface, roll sections of the dough to a 1/4-inch thickness. Cut into shapes using cookie cutters.

Place the cut shapes on the prepared cookie sheets (they can be placed close together).

Bake until the edges of the cookies are firm, about 7-9 minutes. Remove and cool on wire racks.

For the icing, combine powdered sugar with a small amount of milk to form the desired consistency for spreading, drizzling, or piping. (Remember that a lot of icing goes a long way.) Decorate as desired.

Made about 100 cookies.

Cinnamon Apple Cranberry Muffins

Ingredients:

- 2 cups flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves

- 2 eggs
- 1 1/2 cups (12 oz) sour cream
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract

- 1 cup chopped peeled apple
- 1 cup dried cranberries

- 1/4 cup packed brown sugar
- 3 tablespoons flour
- 2 tablespoons cold butter

Directions:

Preheat the oven to 375 degrees. Coat muffin cups with cooking spray or use paper liners.

In a large bowl, combine the first nine ingredients.

In another bowl, whisk together the eggs, sour cream, butter, and vanilla. Stir into the dry ingredients just until moistened. Fold in apple and cranberries.

Fill muffin cups 2/3 full with batter.

Combine the brown sugar and flour in a small bowl, then cut in the butter until the mixture resembles coarse crumbs. Sprinkle over batter.

Bake for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

Cheesy Chicken Jumbo Shells

Ingredients:

- 1/2 package (12 oz) jumbo shell pasta

- 3 skinless boneless chicken breast halves
- 1 teaspoon minced garlic
- 1 onion, chopped
- 2 tablespoons olive oil

- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt and pepper, to taste
- 8 oz lite ricotta

- 16 oz shredded mozzarella cheese
- 4 oz shredded Parmesan cheese

- 1 can (26.5 oz) spaghetti sauce

Directions:

Preheat oven to 350.

In a large pot, cook jumbo shells according to package directions, then drain. Add a little salt and oil to the water to help them not stick together after cooking. Separate shells and let stand on waxed paper.

In a large skillet over medium heat, saute the chicken, garlic, and onion in olive oil, until the chicken is thoroughly cooked. Chop the chicken.

Stir in the oregano, basil, salt, pepper, ricotta, and 12 oz of the mozzarella and 3 oz of the Parmesan cheese. Cook until the cheeses have melted.

Fill the shells with the chicken mixture. Place the filled shells in a 13x9" baking dish. Cover the shells with the spaghetti sauce; top with the remaining 4 oz mozzarella and 1 oz Parmesan cheese.

Cover with foil. Bake for 25 minutes, remove top and cook 5-10 minutes more or until lightly browned.

Chocolate Drizzled Praline Cookies

This recipe works well as Christmas cookies or any time of year. A crisp-chewy toffee type cookie is topped with drizzled chocolate. Makes about 40 cookies.

Ingredients:

- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 teaspoons baking powder
- 1 egg
- 2 teaspoons vanilla extract

- 1 1/2 cups flour
- 1 cup chopped pecans or walnuts

- 1/2 cup semisweet chocolate chips
- 2 teaspoons shortening

Directions:

Preheat oven to 375.

Use an electric mixer to beat the butter on medium to high speed for 30 seconds. Beat in the brown sugar and baking powder. Beat in the egg and vanilla.

Beat in as much of the flour as you can with the mixer, then stir in any remaining flour. Stir in the nuts.

Form the dough into small balls and place on an ungreased, insulated cookie sheet. Bake until golden brown underneath, about 9 minutes. Cool on wire racks.

In a small bowl, combine the chocolate chips and shortening. Microwave for 20-second intervals, stirring after each 20 seconds, until melted and smooth. Spoon the chocolate mixture into a Ziploc bag, then snip off a tiny amount from the corner of the bag. Gentle squeeze to pipe the chocolate over the cookies in whatever pattern(s) you desire. Let stand until the chocolate has set.

Harvest Grain & Nut Pancakes

Ingredients:
 
- 3/4 cup oats
- 3 tablespoons chopped blanched almonds
- 3 tablespoons chopped walnuts

 - 3/4 cup whole-wheat flour (can substitute or add some white flour, if batter is too wet)
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt

- 1 to 1 1/2 cups buttermilk (start with 1 cup, and make sure the batter isn't too wet before adding another 1/2 cup)
- 1/4 cup vegetable oil
- 1 egg
- 1/4 cup sugar


Directions:

Grind the oats in a blender or food processor until finely ground. Add the nuts; pulse to chop more finely. 

Combine the ground oats/nuts, whole wheat flour, baking soda, baking powder, and salt in a medium bowl or food processor. 

In another bowl, combine the buttermilk, oil, egg, and sugar with an electric mixer or fork until smooth.

Combine dry ingredients with wet ingredients.

Lightly oil or spray a skillet and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet. Cook for 2-4 minutes per side, or until brown.

Spinach Quiche

Ingredients:

- 2 tablespoons butter
- 3 cloves garlic, chopped
- 1 small onion, chopped
- 1 package (9 oz) frozen chopped spinach, thawed and drained
- 4 oz mushrooms
- 1 package (4 oz) herb and garlic feta, crumbled
- 1/2 cup shredded Cheddar cheese

- 1 unbaked deep dish pie crust (9 inches)

- 4 eggs, beaten
- 1 cup milk
- salt and pepper to taste

- 1/2 cup shredded Cheddar cheese

Directions:

Preheat oven to 375 degrees.

In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned (about 7 minutes). Stif in the spinach, mushrooms, feta, and 1/2 cup of Cheddar cheese. Spoon mixture into pie crust.

In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour into the pie crust, allowing the egg mixture to thoroughly combine with the spinach mixture. If there is too much egg mixture for the crust, reserve some to make an omelet another day.

Bake for 15 minutes, then sprinkle the top with the remaining 1/2 cup Cheddar cheese, and bake for an additional 25-40 minutes until center is set. Let stand for 10 minutes before serving.

Oatmeal Yogurt Breakfast Blend

Ingredients:

- 1/2 cup old-fashioned oats
- 3/4 cup plain nonfat yogurt
- 1/2 cup diced apple (or any fruit)
- 2 tablespoons raisins
- 2 tablespoons sliced almonds
- 2 teaspoons brown sugar
- dash of cinnamon

Directions:

Mix all ingredients together and serve. For best taste results, prepare the night before and store in refrigerator.

Stuffed French Toast

This French toast is so awesome.

Ingredients:

- 2/3 cup pecans, coarsely chopped
- 1/4-1/3 cup dark brown sugar
- 1/3 cup flour
- 1 teaspoon ground cinnamon (and pinch other spices like nutmeg allspice)
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grated orange zest

- 3 tablespoons butter

- 5-6 oz regular cream cheese, at room temperature
- 1/4-1/3 cup raspberry preserves, or other preserves of your choice

- 1 loaf challah, ciabatta, or other rich egg bread, ends trimmed, cut into six 1 1/2-inch-thick slices

- 1/2 cup milk
- 4 extra-large eggs
- 2 T dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract

Directions:

Preheat the oven to 350F with the rack in the center. Line a rimmed baking sheet with parchment paper or a silicone pan liner. If using parchment, spray lightly with nonstick vegetable spray. (We used a greased 9x13" glass baking pan.)

To make the streusel topping: Combine the pecans, 1/3 cup brown sugar, flour, 1 tsp cinnamon, salt, and orange zest in a medium bowl. Mix and cut butter in with fork or pastry blender. 

To make the French toast: Whisk together the cream cheese and raspberry preserves in a small bowl until the mixture is uniform and fairly smooth. (It's okay if some small bits of cream cheese remain visible.) Set aside.

Using a small, sharp knife, cut a 2-inch slit in the bottom crust of each bread slice, and continue cutting into the bread to make a pocket in the slice. Be careful not cut all the way through so it doesn't seep out the other side. Use a very small spoon to fill each of the pockets with an equal portion of the cream cheese mixture.

In a medium mixing bowl, whisk together the milk, eggs,  brown sugar, 1/2 tsp cinnamon, and vanilla. Pour into a flat, rimmed dish.

Soak each piece of bread in the milk mixture, for 2 minutes on each side. Place the soaked breads on the prepared baking sheet.

Sprinkle the streusel topping evenly over the tops of the soaked bread slices.

(At this point, if you wish, the French toast can be covered and refrigerated overnight, or it can be frozen in a tightly sealed, flat plastic container. Allow the container to thaw overnight in the refrigerator before transferring to a prepared baking sheet and following the baking instructions below.)

Bake for 35 minutes, or until the tops and sides of the bread are golden brown, the topping is crisp, and the surface springs back lightly when pressed lightly with your finger. If the bread feels soft or wet, continue baking for a few more minutes. Serve hot, either whole pieces for large servings, or cut in half for smaller portions.

Asparagus Salad with Lemon Vinaigrette

Ingredients:

- 1 tablespoon salt

- 3 pounds asparagus, woody ends trimmed

- finely grated zest of 1 lemon
- 3 tablespoons fresh lemon juice, strained
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher or coarse salt
- 1/4 teaspoon freshly ground black pepper

- 2/3 cup mild olive oil

- 1 tablespoon chopped fresh chives

Directions:

Fill a wide 6- to 8-quart saucepan about one-third full of water. Add the salt and bring to a boil. Add the asparagus, return to a boil, then reduce the heat to low and simmer just until tender, 3-4 minutes for thin stalks and up to 7 minutes for thick stalks. Drain.

In a medium bowl, whisk together the lemon zest, lemon juice, mustard, sugar, salt, and pepper. Add the olive oil in a very thin, steady stream, whisking vigorously as the oil is added. Continue to whisk until all the oil is added and the mixture has thickened a bit.

Drizzle the vinaigrette over the asparagus. Sprinkle with chopped chives.

The asparagus can be cooked up to a day ahead and refrigerated. The vinaigrette can be made up to 3 days ahead and refrigerated separately. Bring both to room temperature before serving.

Pork Chops and Pierogies

Ingredients:
 
- 8 frozen pierogies

- 2-3 pork chops
- pinch of salt
- pinch of pepper
- 2 tablespoons butter

- 1 medium sweet onion, sliced and separated into rings
- 1 medium Golden Delicious apple, cut into 1/2-inch chunks

- 2 tablespoons sugar
- 1/4 cup cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

Directions:

Cook pierogies according to package directions.

Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear. Remove chops and keep warm.

In the same skillet, saute the onion for 3 minutes (add a small amount of extra butter if needed). Add apple; saute until almost tender. Stir in the sugar, vinegar, and 1/4 teaspoon salt and pepper.

Bring to a boil, then reduce heat. Simmer, uncovered, for 5 minutes.

Drain pierogies. Add pork chops and pierogies to skillet. Stir to coat.

Glazed Carrots

Ingredients:
 
- 1 lb carrots, sliced

- 2 to 4 tablespoons butter, cubed
- 2 to 4 tablespoons packed brown sugar
- 1 envelope (1 oz) ranch salad dressing mix

Directions:
 
Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low and simmer until crisp-tender, 8-10 minutes. Drain.

In the same saucepan, combine the butter, brown sugar, and salad dressing mix until blended. Add carrots. Cook and stir over medium heat for 5 minutes or until glazed.

Cashew Chicken with Water Chestnuts

Ingredients:

- 2 tablespoons cornstarch
- 2/3 cup chicken broth
- 3 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon hot pepper sauce

- 2 tablespoons vegetable oil, divided
- 1 pound boneless skinless chicken breast, cut into strips

- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 can (8 oz) sliced water chestnuts, drained

- 2/3 cup cashews

Directions:

Dissolve the cornstarch in the chicken broth. Stir in the soy sauce, ginger, and hot sauce. Set aside.

Heat 1 tablespoon of the oil in a wok or large skillet over high heat. Stir in the chicken. Cook and stir until the chicken is no longer pink, about 5 minutes. Remove chicken and set aside.

Add the remaining 1 tablespoon of oil into the wok. Stir in the onion, green pepper, and water chestnuts. Cook and stir until the chestnuts are hot and the onion has softened, about 5 minutes.

Stir the sauce to redistribute the cornstarch, then pour into the wok. Bring to a boil.

Add the reserved chicken. Stir until the sauce thickens and the chicken is hot. Sprinkle with cashews before serving.

Orzo Alfredo

Ingredients:

- 2 1/2 cups uncooked orzo pasta
- 1/4 cup butter, softened
- 1/4 cup heavy cream
- 1 pinch nutmeg
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh chives

Directions:

Bring a large pot of water to a boil. Stir in the orzo. Cook the pasta in boiling water for 8-10 minutes, or until tender. Drain.

Toss drained orzo with butter and cream. Season with nutmeg. Sprinkle top evenly with Parmesan cheese. Garnish with chives.

Nutella Crumble Bars

Because really, you can't go wrong with Nutella.

Ingredients*:

1 cup flour
1 cup old-fashioned (rolled) oats
3/4 cup brown sugar
1/2 teaspoon baking powder
1/8 teaspoon salt

1/2 cup butter, melted

1 cup Nutella (chocolate-hazelnut spread)

Directions:

Preheat oven to 325. Grease an 8x8" pan.

Mix together the flour, oats, brown sugar, baking powder, and salt.

Add the melted butter to the dry ingredients; stir to mix.

Set aside 1 cup of the crust mixture, then press the remaining dough into the prepared pan.

Microwave the Nutella for about 15 seconds, or until it has reached an easy-to-spread consistency.

Pour/spread the Nutella over the crust, then scatter the remaining crust mixture over the top.

Bake 20-25 minutes, or until the topping is golden brown. Cool at least 1 hour before cutting.

*This recipe can be doubled using a 9x13" pan at 350 for 25-30 minutes.

5-Cheese Macaroni

Ingredients:

- 1 package (16 oz) elbow macaroni

- 1 cup shredded mozzarella cheese
- 1 cup shredded Swiss cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded provolone cheese

- 1/2 cup ricotta cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream

- 1 tablespoon chopped fresh parsley (or equivalent dried parsley)
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic salt

Directions:

Lightly grease a 9x13-inch baking dish.

Cook macaroni according to package directions, until tender (or 6-8 minutes), then drain.

In a large bowl, mix together the mozzarella, Swiss, Parmesan, and provolone cheeses. Remove about 1/2 cup for topping and set aside.

In a separate bowl, combine the ricotta cheese, sour cream, and heavy cream. Add the parsley, Italian seasoning, and garlic salt.

Add the ricotta cheese mixture and drained macaroni to the shredded cheeses. Toss lightly; do not mix too thoroughly. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.

Broil for about 5 minutes to brown the top.

Beef a la King

Ingredients:

- 1 package (10 oz) frozen puff pasty shells

- 1 package (16 oz) fresh baby carrots, cut in half (or 1 lb carrots, sliced)
- 1 cup water

- 1 1/2 lb lean ground beef
- 1 package (8 oz) sliced baby portobello mushrooms
- 2 tablespoons chopped shallots (optional)

- 3 tablespoons flour
- 1 can (10.5 oz) condensed beef broth, undiluted

- 1/4 cup tomato paste
- 1/4 cup dry red wine
- 1 tablespoon minced fresh tarragon (or equivalent minced dried tarragon)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup water

Directions:

Bake pastry shells according to package direction.

In a microwave-safe bowl, combine the carrots and 1 cup water. Cover and microwave on high for 8-10 minutes or until crisp tender. (Alternatively, steam carrots on the stove until crisp-tender.)

Meanwhile, in a large skillet, cook the beef, mushrooms, and shallots over medium heat until meat is no longer pink, then drain.

Combine the flour and beef broth until smooth.

Add the broth mixture, tomato paste, wine, tarragon, salt, pepper, and 1/4 cup water to the ground beef mixture; stir to combine.

Drain carrots; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Remove top of pastry shells; fill with beef mixture.

Spicy Cheese Bread

Ingredients:

- 1 cup shredded mozzarella, Jack, or Swiss cheese
- 1 cup shredded Colby or Cheddar cheese

- 1 piece (6") of French bread, split
- 2 tablespoons butter

- 1/2 small red or yellow onion, finely minced (or equivalent dried minced onion
- 1 teaspoon rosemary
- 1 teaspoon garlic salt
- 1 teaspoon Pasta Sprinkle

- crushed red peppers, optional

Directions:

Turn oven to low broil.

Combine cheeses in a large bowl.

Butter bread lightly but thoroughly. Place bread on cookie sheet.

Sprinkle onion over bread. Shake on half of the spices. Mound the cheese on the bread, being careful to cover bread evenly.

Sprinkle on the other half of the spices. Dust with crushed red peppers, if desired.

Place bread in oven. Watching carefully, broil for 5-7 minutes or until cheese is bubbly brown and bread is crispy.

Remove bread from oven, cool briefly, slice into 2-inch pieces, and serve.

Hash Brown Quiche

Ingredients:
 
- 3 cups frozen hash brown potatoes, thawed
- 1/3 cup butter, melted
- 1/4 teaspoon garlic powder

- 1 cup cooked ham, chopped (or 5-6 slices cooked bacon, chopped)
- 1 cup shredded Cheddar cheese
- 1/4 cup green, yellow, or red bell pepper, chopped
- 1/4 cup onion, finely chopped
- 1 jalapeno chile, finely chopped (optional)

- 4 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- herb blend, as desired

Directions:
Spread the hash browns on paper towels and press out any remaining moisture. Pat the potatoes over the bottom and up the side of an ungreased 9-inch pie plate. (Alternatively, a 9x9 baking pan can be used.)

Combine the melted butter and garlic powder. Drizzle over the potatoes, making sure the edge is totally covered. Bake at 425 for 25 minutes, then reduce oven temperature to 350.

Layer the ham, cheese, pepper, onion, and jalapeno over the baked crust.

Whisk the eggs, milk, salt, and pepper (and herb blend, if desired) in a bowl until blended. Pour over the prepared layers.

Bake for 25 minutes at 350, or until a knife inserted in the center comes out clean.

Roasted Vegetables

Ingredients:

- 2 medium potatoes, peeled and cut into 1/2-inch cubes
- 2 medium carrots, cut into 1/2-inch slices
- 1 large zucchini, cut into 1/2-inch pieces
- 1 large sweet red pepper, cut into 1-inch pieces

- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon pepper
- 2 garlic cloves, minced (or equivalent minced dried garlic)

Directions:

In a mixing bowl, combine the potatoes, carrots, zucchini, and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.

Bake, uncovered, in an ungreased 9x13-inch pan at 375 for 30-35 minutes or until tender.

Southwest Chicken & Rice Bake

Ingredients:

- 1 rotisserie chicken, deboned and roughly chopped
- 1 1/2 cups instant white rice, uncooked
- 1 jar (16 oz) mild picante sauce
- 1 can (11 oz) corn and peppers
- 2 cans (10 oz each) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 package (8 oz) Mexican-style shredded cheese, divided
- sour cream (optional)
- tortilla strips (optional)

Directions:

Preheat oven to 400 degrees. Grease a 9x13" baking pan.

Combine all ingredients except the sour cream and tortilla chips in a large bowl, reserving 1 cup of cheese.

Spread mixture evenly into the prepared dish. Sprinkle with reserved cheese.

Bake for 20 minutes until dish is heated through and cheese is melted and bubbly.

Serve topped with sour cream and tortilla strips, if desired.

Slow Cooker Honey Sesame Chicken

Ingredients:

- 3 boneless skinless chicken breasts
- salt and pepper, to taste

- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup diced onion
- 2 tablespoons ketchup
- 1 tablespoons oil (vegetable, olive, or canola oil)
- 2 cloves garlic, minced (or equivalent dried minced garlic)
- 1/4 teaspoon red pepper flakes or ground cayenne pepper, optional

- 4 teaspoons cornstarch, dissolved in 6 tablespoons water

- sesame seeds

Directions:

Lightly season both sides of chicken with salt and pepper to taste. Place chicken in crock pot.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes. Pour over chicken.

Cook on low for 2-3 hours, or just until chicken is cooked through.

Remove chicken from crock pot; leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and add to sauce in crock pot. Stir to combine with sauce.

Replace lid and cook sauce on high for 10 more minutes or until slightly thickened.

Cut or shred chicken into bite-sized pieces, then return to crock pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Slow Cooker French Dip Sandwiches

Ingredients:
- 3 lb beef chuck roast
- salt and pepper, to taste
- additional beef broth to reach desired consistency (it's not really needed but was in the original recipe)
- 1 can (10.5 oz) condensed French onion soup (make your own is way better, recipe below)*
- 6 oz red wine
- 1 teaspoon garlic powder
- 6 French rolls
- sliced Provolone cheese
Directions:
Trim excess fat from beef roast. Season meat with salt and pepper.
Pour beef broth, condensed French onion soup, red wine, and garlic powder into slow cooker. Place beef roast into liquid.
Cook on low for 6-8 hours. Take beef out and rest it, covered with aluminum foil, for about 15 minutes.
Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the rolls. Evenly distribute cheese beween rolls. Divide beef onto rolls. Spoon the beef juice into small bowls. Serve each sandwich with its own dip.

*French onion soup substitute (adapted from cookinwithsuperpickle)

small onion, chopped
1 T olive oil
1 T molasses

1 beef bullion cube dissolved in 3/4 c boiling water OR 1 cup beef broth
2 T cornstarch dissoved in 1/4 c cold water

1. Heat oil and molasses over medium heat. Add onions and sautee 5-7 min. Add broth (can also add red wine, broth, and garlic at this point from the French dip recipe). Add cornstarch dissolved in water. Season with salt and pepper or can add beef bullion.

Chocolate Peanut Butter Mousse Cheesecake

This was an excellent 2012 birthday cake! A crumb crust is topped with peanut butter mousse, then chocolate mousse, then finished with a dark chocolate ganache. It's worth the extra effort!

Ingredients:

Crust:
- 1 1/2 cups chocolate or vanilla wafer (or Oreo) crumbs
- 1/4 cup butter, melted

Mousse:
- 3/4 cup creamy peanut butter
- 5 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/4 cups powdered sugar
- 1 1/4 cups heavy cream, whipped and divided
- 5 oz bittersweet or dark chocolate, chopped
- 1 milk chocolate candy bar (3.5 oz), chopped
- 1/3 cup sugar
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract

Ganache:
- 6 oz bittersweet or dark chocolate, chopped
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract

Directions:

Crust: In a bowl, combine wafer crumbs and melted butter. Press onto the bottom of a greased 9-inch springform pan.

Peanut butter mousse: In a bowl, beat the peanut butter, cream cheese, and softened butter until smooth. Add powdered sugar; beat until smooth. With a spatula, fold in 1 1/4 cups whipped cream. Spread over the crust.

Chocolate mousse: Place 5 oz bittersweet chocolate and milk chocolate in a bowl. In a small saucepan, bring the sugar and milk just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Gently fold in remaining whipped cream. Spread over peanut butter layer. Cover and freeze for 2 hours or until firm.

Ganache: Place 6 oz bittersweet chocolate in a bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool until ganache reaches spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate until set.

With knife, loosen cheesecake from pan, then remove rim. Top with shaved chocolate if desired.

Italian Nachos

Ingredients:

- 1 lb bulk Italian sausage
- 1/2 lb pepperoni, sliced
- ground cayenne pepper, to taste (optional)
- minced dried onion, to taste

- 4-8 oz spaghetti sauce
- 4-8 oz salsa

- 1/2 package (total 9 oz) tortilla chips
- 2 cups crumbled feta cheese (optional)
- sliced jalapeno peppers, to taste
- black olives, drained and sliced, to taste
- sour cream, to taste

Directions:

Heat a large skillet over medium-high heat; add the Italian sausage, sliced pepperoni, ground cayenne pepper, and minced dried onion. Cook and stir until the sausage is well-browned and cooked through (about 8 minutes). Drain fat from skillet.

Stir in the spaghetti sauce and salsa. Cook until meat and sauce are hot (about 5 minutes).

Spread the tortilla chips on a very large platter. Spoon the hot meat sauce evenly over the chips and top with the feta cheese, jalapenos, black olives, and sour cream.