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.