Chocolate Chip Pecan Pie

Ingredients:

- 1 cup sugar
- 1 cup Lyle's golden syrup (corn syrup)
- 1/2 cup butter

- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt

- 6 oz semi-sweet chocolate chips
- 1 cup chopped pecans

 - 1 pie crust (pre-made refrigerated crust, or from scratch)

Directions:

Preheat oven to 325F.

In a small saucepan, combine the sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly.

In a large bowl, combine the eggs, vanilla, and salt. Mix well.

Slowly pour sugar mixture into egg mixture, whisking constantly.

Stir in chocolate chips and pecans. Pour into pie shell.

Bake for 50-55 minutes, or until set and golden. Remove and let rest for at least 10 minute before serving. 

Beef Bolognese with Penne

Ingredients:

- 4-6 pieces of center-cut bacon, chopped

- 1 lb lean ground beef
- 1/2 lb ground Italian sausage, bison, or lean pork

- 1 1/2 cups finely chopped onion
- 1/2 cup finely chopped carrot
- 1/3 cup finely chopped celery
- 1 tablespoon minced garlic

- 6 oz tomato paste
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1/3 cup beef broth
- 2/3 cup dry red wine

- 1 can (14.5 oz) unsalted diced tomatoes, undrained
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt

- chopped fresh flat-leaf parsley, optional

Directions:

Place bacon in a Dutch oven over medium-high heat. Saute 5 minutes or until bacon begins to crisp.

Add ground beef and sausage/pork/bison to pan. Cook 6 minutes or until partly browned, stirring to crumble. Remove mixture from pan.

Add onion, carrot, celery, and garlic. Saute 4 minutes. Add tomato paste; saute 1 minute. Add chicken stock, beef broth, and red wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits.

Return beef mixture to pan. Stir in tomatoes, pepper, and salt.

Serve Bolognese sauce over cooked penne pasta. Garnish with parsley, if desired.

Coconut-Cilantro Rice

Serve with Chicken Stir-Fry with Peanut Sauce.

Ingredients:

- 1 cup light coconut milk
- 1/4 cup water

- 1 cup uncooked long-grain white rice

- 1/4 cup chopped cilantro

Directions:

Combine coconut milk and water in a medium saucepan over medium-high heat. Bring to a boil.

Stir in rice. Reduce heat to low. Cover; simmer for 17 minutes or until liquid is absorbed.

Let stand 5 minutes, then stir in cilantro.

Chicken Stir-Fry with Peanut Sauce

Serve with Coconut-Cilantro Rice.

Ingredients:

- 1 teaspoon dark sesame oil (canola is ok)
- 1 pound chicken cutlets, trimmed
- 2 cups broccoli florets (snap peas or asian mix also is good)
- 1 large red bell pepper, sliced

- 1 teaspoon dark sesame oil
- 15 oz can coconut milk (or less)
- 1/4 c soy sauce
- 1/4 c creamy peanut butter
- 2 tablespoon Sriracha (or other hot sauce)
- 2-4 teaspoons grated lime rind (opt.)
- 2 tablespoon lime juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin

- 1/2 cup cashews and/or peanuts

Directions:

Heat a wok or large skillet over high heat. Add 1 teaspoon oil; swirl to coat. Add chicken; cook 1 minute on eat side.

Remove chicken from pan; cut into thin slices. Add broccoli and bell pepper to pan; stir-fry for 4 minutes or until vegetables are lightly browned.

Reduce heat to medium-high. Whisk together the next 9 ingredients in a small bowl. Add chicken and coconut milk mixture to pan. Cook for 30 seconds.

Sprinkle evenly with cashews/peanuts. Service with rice or rice noodles. 

Cranberry Apple Pie

This is a festive seasonal dessert for fall or winter, or you could enjoy it any time! Other than time spent peeling apples, the prep is pretty minimal.

Ingredients:

- 1 refrigerated or frozen (thawed) 9" pie crust

- 4 cups sliced peeled tart apples (about 3 medium apples)
- 2 cups fresh or frozen cranberries
- 1/4 cup sugar (original said 1/2 c, but not necessary)
- 1/4 cup flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg

- 3/8 cup flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- dash nutmeg

- 3 tablespoons cold butter
- 1/3 cup chopped pecans

Directions:

Preheat oven to 375F. Place pie crust in a 9" pie plate.

In a large bowl, gently combine the sliced applies and cranberries.

In a small bowl, mix the next 5 dry ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pie plate.

In a small bowl, combine the next 4 dry ingredients. Cut in the butter with a pastry blender, until crumbly. Stir in pecans. Sprinkle evenly over fruit filling.

Bake for 15 minutes, then cover crust edge with strips of foil to prevent excessive browning. Bake for another 25-35 minutes, or until apples are tender and crust/topping are golden brown.

Sun-Dried Tomato Hummus

Ingredients:

- 1/2 of an 8.5-oz jar of sun-dried tomatoes in olive oil

- 3 cups Essential Everyday dried garbanzo beans, cooked and cooled
- 1/4 cup pesto sauce (optional)
- 1/4 cup tahini
- 1 teaspoon salt

- 1/4 cup olive oil (reserved from sun-dried tomatoes)
- 1/4 cup water

Directions:

In a food processor or blender (food processor works better), process tomatoes until finely chopped.

Add beans, pesto, tahini, and salt. Process until smooth.

With processor running, slowly add oil and water until combined and smooth.

Oreo Cheesecake

This is a pretty easy and very tasty cheesecake. Crust and toppings could be varied.

Ingredients:

- 1 1/2 cups crushed Oreos (about 20 cookies)
- 2 tablespoons butter, melted

- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar

- 1 cup (8 oz) sour cream
- 1/4 cup flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt

- 3 eggs, lightly beaten

- 15 coarsely chopped Oreos (about 2 1/4 cups), divided

Directions:

Preheat oven to 325 degrees. Thoroughly grease a 9" springform pan.

In a medium bowl, combine the 1 1/2 cups crushed Oreos and melted butter. Press onto the bottom and 1" up the sides of the prepared pan. Set aside.

In a large bowl, beat the cream cheese and sugar with an electric mixer on medium-high speed until smooth. Beat in the sour cream, flour, vanilla, and salt. Add eggs; beat on low speed just until combined.

Fold in 3/4 cup chopped Oreos. Pour into crust. Top with remaining cookies.

Place springform pan on a baking sheet in the oven. Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan; cool 1 hour longer, then refrigerate.

Orange Glazed Broccoli

This recipe for steamed broccoli with an orange juice reduction is quick and easy with a nice citrus flavor.

Ingredients:

- 5 to 6 cups of fresh or frozen broccoli florets

- 1 tablespoon butter
- 2 green onions, sliced (optional)

- 2-3 tablespoons orange juice
- 1 tablespoon brown sugar
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt

- 1 teaspoon grated orange peel (optional)

Directions: 

Steam broccoli in the microwave or on the stove until crisp-tender. Drain.

Meanwhile, melt butter in a small saucepan. Cook green onions in butter for 1 minute.

In a small bowl, combine the orange juice, brown sugar, cornstarch, and salt. Whisk until smooth. Stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in orange peel. Toss broccoli with sauce.

Chocolate Cheesecake Dessert

This is a quick and easy way to make a cheesecake dessert without having two weeks' worth of leftover cheesecake. Try chopped peanut butter cups, Snickers, peanuts, or any other topping you'd like. 

Ingredients:

- 1/2 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 teaspoons baking cocoa
- 3 tablespoons butter, melted

- 1/3 cup miniature chocolate chips
 - 1 package (8 oz) cream cheese, softened
- 2/3 cup sweetened condensed milk
- 1 egg
- 3/4 teaspoon vanilla extract

- 1/3 cup miniature chocolate chips (or any kind of chopped candy bar)

Directions:

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

In a small bowl, combine graham cracker crumbs, sugar, and cocoa. Stir in butter. Press onto the bottom of the prepared pan. Bake for 10-12 minutes or until golden brown. Cool on a wire rack.

Microwave 1/3 cup chocolate chips at 10-20 intervals, stirring until smooth. Set aside.

In a small bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and melted chocolate chips. Add egg and vanilla; beat on low speed until just combined. Pour over crust. Sprinkle with remaining chocolate chips or chopped candy bar.

Bake for 15-20 minutes or until set. Cool on a wire rack for 1 hour, then cover and refrigerate for 2 hours or until chilled. Refrigerate leftovers.

Pumpkin Bread, alt with extra pumpkin

Makes two 8x4" loaves or four 4x2" loaves.

Ingredients:

- 2 cups flour (substitute 1/3 cup wheat flour if desired)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg

- 2 cups sugar (substitute 1/4 cup honey if desired)
- 1/2 cup canola oil
- 1 tablespoon butter, softened
- 2 large eggs
- 1 can (15 oz) 100% pure pumpkin

- 1 cup chopped walnuts
- for the last two mini loaves, add 1/2 cup mini chocolate chips

Directions:

Preheat oven to 325 degrees. Lightly grease two 8 1/2 x 4 1/2" loaf pans (or some mini loaf pans).

Combine the first 7 ingredients in a medium bowl. Whisk to mix well. Set aside.

In a large bowl, beat sugar, oil, and butter together using an electric mixer at medium speed, until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.

At low speed, beat in the flour mixture until combined. Fold in nuts (and chocolate chips for second half of batter).

Turn batter into prepared pans. Bake for 65-75 minutes for large loaf or 35-45 minutes for mini loaves, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then turn out on wire rack to cool completely.

Paul's Apple Crisp

Ingredients:

- 1 tablespoon butter

- 3-4 apples (prefer Honeycrisp), peeled and sliced
- 1 tablespoon honey (prefer Basswood)
- 1 tablespoon sugar
- 2 tablespoons water or juice
- 1/2 cup Craisins or other dried fruit

- 3-4 tablespoons flour
- 3-4 tablespoons wheat flour
- 1 teaspoon apple pie spice (cinnamon, nutmeg, and allspice)
- 6 tablespoons butter
- 1/3 cup brown sugar
- 1/2 cup oats
- 1/2 cup pecans

Directions:

Preheat oven to 375F. Melt 1 tablespoon butter in an 8x8" pan in the oven, then remove.

Mix the next 5 ingredients and place in the prepared pan.

Mix flours and apple pie spice. Cut in 6 tablespoons butter with a pastry blender. Stir in brown sugar, oats, and pecans. Sprinkle over the apples and bake for 25 minutes.

Chicken Noodle Soup

Ingredients:

- 12 baby or 3 large carrots, cut into 1/2-inch pieces
- 3 celery ribs, cut into 1/2-inch pieces or diced
- 3/4 cup finely chopped onion
- 1 tablespoon minced fresh parsley or equivalent dried
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper (a very small amount makes a big difference, so do half this amount if you don't like it spicy; can do more if you like it spicier)
- 1 1/2 teaspoons mustard seed
- 2 garlic cloves, minced
- chicken (can use thighs or breasts, we usually do 3 chicken breasts)
- chicken broth (we like to use about 40 oz, but you can have more if you like it soupier)

-salt to taste, if the broth doesn't have added sodium consider starting with 1 teaspoon and go from there

-8-10 oz egg noodles (about 1/2-2/3 of a 16 oz package)

Directions:

In a 5-quart slow cooker, combine the everything except the noodles. Cover and cook on low for 5-6 hours or until meat is tender.

Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high for 30 minutes or until tender. Cut chicken into pieces and return to soup; heat through.

Chocolate Raspberry Truffle Ice Cream

Ingredients (truffles):

- 1/2 cup heavy cream
- 2 tablespoons plus 2 teaspoons corn syrup
- 6 oz bittersweet chocolate (65-70% dark)
- 2 teaspoons butter, softened
- 1/2 teaspoon vanilla

Directions (truffles):

Place the cream and corn syrup in a small heavy saucepan. Heat to a slight simmer. Remove from head. Add the chocolate, butter, and vanilla. Stir gently until the chocolate is melted and the mixture is smooth. Put mixture in a bowl. Cover with plastic wrap. Freeze for about 1 hour.

Remove truffle mixture from freezer. Using a small cookie scoop or teaspoon, place small spoonfuls onto a baking sheet or plate lined with plastic wrap. Cover with plastic wrap and freeze until the ice cream is finished. Cut the truffles into appropriate sizes before stirring into the ice cream.

Ingredients (ice cream):

- 4 cups raspberries

- 3 cups heavy cream
- 5 tablespoons dutch cocoa

- 5 oz bittersweet chocolate (65-70% dark)
- 5 oz milk chocolate

- 10 large egg yolks

- 3 cups half-and-half (or substitute 1 cup skim milk)
- 1 1/2 cups sugar
- 1/8 teaspoon salt

- 1 teaspoon vanilla 

Directions (ice cream):

Puree the raspberries in a food processor or blender. Scrape into a fine sieve over a bowl. Press through as much puree as possible. You should end up with about 2 to 2 1/4 cups of seedless pulp. Set aside. (If desired, freeze for later use, then thaw before using.)

Heat the heavy cream in a heavy, medium-sized saucepan over medium heat. Add the cocoa; whisk until incorporated. When the cream/cocoa mixture is quite hot but not boiling, remove from heat. Add the bittersweet and milk chocolate. Stir together until the chocolate is melted and well-mixed into the cream. Set aside in a large bowl. Place a sieve over the bowl.

In a medium bowl, whisk the egg yolks. Set aside.

In the same heavy saucepan, combine the half-and-half, sugar, and salt. Warm ingredients until quite hot but not boiling.

Slowly add the hot half-and-half mixture into the egg yolks, several tablespoons at a time, while whisking constantly. This must be done slowly to avoid cooking the eggs! Once you have made several additions, you can slowly pour in the rest of the half-and-half mixture, whisking constantly.

Scrape the egg mixture back into the saucepan. Cook, stirring constantly, over medium heat, just until the mixture slightly boils, then remove immediately.

Pour the egg mixture through the sieve into the large bowl containing the chocolate mixture. This will catch any bits of cooked eggs.

Add the vanilla and raspberry puree. Stir together well. Chill, covered, for 2-3 hours or longer. Freeze according to the directions for your ice cream maker. Lastly, stir in the truffles before freezing.

Dark Chocolate Ice Cream

Ingredients:

- 1 cup milk (skim or 1%)
- 2 egg yolks

- 2 cups heavy whipping cream
- 1/4 cup plus 1 1/2 tablespoons cocoa powder (regular or dark)
- 2/3 cup sugar

- 6 oz dark chocolate, chopped

- 1 teaspoon vanilla
- 1/2 teaspoon salt

- mix-ins of your choice (optional)

Directions:

Place the milk in a medium bowl. Set aside. In another medium bowl, whisk the egg yolks. Set aside.

Combine the cream, cocoa powder, and sugar in a large saucepan. Heat over medium-high heat until just boiling. Remove pan from heat. Whisk in the dark chocolate in three additions, making sure the chocolate melts fully before continuing.

Add 3 tablespoons of the chocolate mixture to the whisked egg yolks, 1 tablespoon at a time, to gradually warm the eggs. Whisk together well, then add the rest of the chocolate mixture, whisking constantly.

Return the chocolate/egg mixture to the saucepan. Heat over medium-high heat while stirring constantly, until the mixture thickens slightly. Remove pan from heat.

Pour the chocolate mixture through a fine mesh strainer or sieve into the bowl with the milk. (This is to catch any small pieces of egg that might have "cooked" in the process.)

Stir in the vanilla and salt. Refrigerate, covered, for at least 2-3 hours.

After chilling, pour chocolate mixture into ice cream maker and freeze according to manufacturer's instructions.

Hummus

Ingredients:

- 1 can (15 oz) chickpeas
- 3 tablespoons fresh lemon juice
- 2 cloves garlic

- 1/3 cup tahini
- 1/2 cup extra-virgin olive oil (more as needed)
- 1/4 cup water (as needed)

- salt (as needed; 1/4 teaspoon?)

- paprika, as desired
- chopped flat leaf parsley, as desired

Directions:

In a food processor or blender, pulse the chickpeas, lemon juice, and garlic to form a smooth paste.

Add the tahini and oil. Blend until smooth, adding water as needed to adjust the consistency. Season with salt.

Serve garnished with a drizzle of olive oil and sprinkled with paprika and parsley. 

Burritoladas

Paul found a recipe called "tacoritos" but thought these were more like a cross between burritos and enchiladas.

Ingredients:

- 1/4 cup butter, cubed
- 1/4 cup flour
- 2 cups beef broth (plus additional water if needed)
- 3 tablespoons chili powder (substitute some cumin, paprika, onion powder, etc. as desired)
- 1 teaspoon garlic salt (about 3/4 salt)

- 1 lb ground meat (beef, turkey, sausage, or combination)
- 1/4 cup chopped onion
- 1 cup refried beans

- 6 flour tortillas (8 inches), warmed
- 1 1/2 cups shredded Monterey Jack cheese

Directions:

Melt butter in a large saucepan. Stir in flour until smooth. Gradually add beef broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

In a large skillet over medium heat, cook the meat and onion until meat is no longer pink. Drain. Stir in refried beans; heat through.

Grease a 9x13" baking dish. Preheat oven to 350 degrees.

Spread 1/4 cup sauce in the prepared pan. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cheese. Roll up and place seam side down in prepared dish. Top with remaining sauce and cheese.

Bake, uncovered, for 18-22 minutes or until bubbly and cheese is melted.

Branana Bread

Holy fiber, Batman!

Ingredients:

- 1 1/2 cups flour (can substitute 1/4c whole wheat flour, I've also used all purpose gf artisan bread flour with 1/4 c as oat flour)
- 1/3 cup wheat bran
- 2/3 cup sugar (I prefer a mixture of brown sugar, maple syrup and lankanto monk fruit)
- 2 T ground flaxseed (original said 1/4 C which was too dense)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt

- 1 1/2 cups mashed ripe bananas
- 3/4 cup plain yogurt and/or sour cream
- 2 eggs
- 4-5 tablespoons butter, melted (canola oil and applesauce are other possibilities)
- 1 teaspoon vanilla

- 1/2 cup finely chopped walnuts
- 1/2 cup mini chocolate chips

Directions:

In a large bowl, combine the first 8 ingredients.

In a blender, liquefy the next 5 ingredients. Add wet ingredients to dry ingredients; stir until just moistened.

Fold in nuts and chocolate chips.

Spoon batter into a greased 9x5" loaf pan or 8 mini loaf pans. Bake at 350F for 50 minutes (20-25 minutes for mini loaf pans), or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing pan to wire rack.

Ham and Mushroom Crepes

Ingredients:

- 2 tablespoons unsalted butter
- 1/4 cup minced onion
- 1/4 teaspoon salt (or less if the ham is already well salted)
- 1/4 teaspoon ground black pepper
- 3/4 teaspoons minced garlic
- 2 T flour
- 1 cup ham stock, hot
- 2 T dry sherry
- 3/4 C heavy cream
- 1/2 C grated Gruyere

- 3 tablespoons unsalted butter
- 1 lb mushrooms (such as cremini or portabella), stems trimmed, wiped clean, and roughly chopped
- salt and pepper, to taste (no salt needed if ham is already salted)
- 1/2 lb baked ham, chopped (about 1 cup)
- 3-5 chopped green onions
- 1 tablespoon minced fresh tarragon leaves or equivalent dried

- 12 crepes; see basic crepe batter
- 1/4 cup grated Parmesan

Directions:

In a medium saucepan, melt 2 T butter over medium heat. Add the onions, salt, and pepper. Cook until translucent, no browning. Add garlic and cook for 1 minute. Add the flour; cook, stirring constantly, into a pale blond roux, 2-3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Add the sherry. Bring to a simmer and cook, stirring frequently, until thickened. Slowly whisk in the cream; simmer, stirring, until well incorporated. Add the grated Gruyere; cook until thickened. Remove from heat and cover with plastic wrap to prevent "skinning"; keep warm.

In a large saute pan, heat 3 tablespoons of butter over medium-high heat. Add the chopped mushrooms. Season with salt and pepper. Cook, stirring, until browned and cooked through, about 5 minutes. Remove mushrooms; keep a few for garnish. Add the diced ham to the pan; cook until browned, about 5 minutes. Add the green onions; cook, stirring, for 1 minute. Add the mushrooms and fresh tarragon. Pour about 1/2 cup of the sauce into the mixture (or all of it can be mixed together).

Fill each crepe with the mushroom and ham mixture; fold to shape. Pour about 3 tablespoons of sauce in the middle of a plate, place crepe on top, spoon 1 tablespoon of sauce on crepe, and garnish with mushrooms and Parmesan cheese.

Bistro Macaroni and Cheese

Make a half recipe unless you want a LOT of mac and cheese! Especially good with extra cheddar cheese sprinkled on top right before serving.

Ingredients:

- 2 tablespoons butter
- 3 tablespoons flour

- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder

- 16 oz uncooked elbow macaroni

- 1 cup (4 oz) shredded mozzarella cheese
- 1 cup (4 oz) shredded cheddar cheese
- 1/2 cup crumbled Gorgonzola cheese
- 3 oz cream cheese, softened

- 1/4 cup sour cream

- 1/2 cup seasoned bread crumbs
- 1 tablespoon butter

Directions:

In a medium saucepan, melt 2 tablespoons butter over low-medium heat. Stir in the flour until smooth. Gradually whisk in milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

Meanwhile cook macaroni according to package directions.

Reduce heat for milk mixture; stir in cheese until melted. Stir in sour cream.

Add macaroni; toss to coat.

In a small skillet, heat 1 tablespoon butter over medium heat. Add bread crumbs; cook and stir until golden brown. Sprinkle over top of macaroni.

Berry Cheesecake Ice Cream

 












Ingredients:

Berry swirl:
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 1/4 cups fresh or frozen berries
- 1 tablespoon lemon juice

Graham cracker crunch:
- 1 1/2 cups graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 5 tablespoons butter, melted

Ice cream:
- 1 1/2 cups sugar
- 1 package (3.4oz) instant pudding mix (vanilla, white chocolate, or cheesecake)
- 1 quart heavy whipping cream
- 2 cups milk
- 2 teaspoons vanilla extract

Directions:

In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in berries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

In a large bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in melted butter. Pat into an ungreased 9x13" pan. Bake at 350F for 8-12 minutes or until lightly browned. Cool completely.

In a large bowl, whisk the ice cream ingredients. Pour half of the mixture into the ice cream freezer cylinder. Freeze according to manufacturer directions. Refrigerate remaining mixture until ready to freeze; whisk before adding to freezer cylinder.

Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture, and berry sauce in repeating layers, then swirl.

Caramel Walnut Brownies

Double the ingredients and bake in a 9x13" pan if you want a lot of brownies.

Ingredients:

- 1 cup sugar
- 3/8 cup baking cocoa
- 1/2 cup canola oil
- 2 eggs
- 2 tablespoons milk

- 3/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder

- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts, divided

- 7 oz caramels
- 1/2 can (7 oz) sweetened condensed milk

Directions:

Preheat oven to 350F. Grease an 8x8" pan.

In a large bowl, beat the sugar, cocoa, oil, eggs, and milk.

Combine the flour, salt, and baking powder. Gradually add to egg mixture until well-blended.

Fold in chocolate chips and 1/4 cup walnuts.

Spoon two-thirds of the batter into the prepared pan. Bake for 12 minutes.

Meanwhile, in a large saucepan over low heat, heat the caramels and condensed milk until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining 1/4 cup walnuts.

Drop remaining batter by teaspoonfuls over caramel layer. Carefully swirl brownie batter with a knife.

Bake 35-40 minutes longer, or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).

Jumbo Berry Muffins

This recipe makes 6 jumbo muffins. They are really buttery! If you don't like that, maybe try skim milk instead of buttermilk.

Ingredients:

- 1/2 cup butter, softened
- 1 cup sugar

- 2 eggs

- 1/2 cup buttermilk
- 1 teaspoon vanilla extract

- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt

- 2 cups fresh or frozen blueberries (substituted fresh raspberries which worked great)

- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg

Directions:

Preheat oven to 400F. Grease 6 jumbo muffin cups.

In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the buttermilk and vanilla.

In another bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture. Stir just until moistened. Fold in berries.

Fill muffin cups two-thirds full.

Combine the 2 tablespoons sugar, cinnamon, and nutmeg. Sprinkle generously over the muffins.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes, then remove to a wire rack.

Ricotta Spinach Tortellini Filling

Ingredients:

- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan
- 2 tablespoons chopped spinach
- 1 egg
- 1/4 teaspoon ground black pepper
- 1 pinch freshly grated nutmeg

- fresh pasta recipe (which we did not try, but recipe follows)
- 1 egg mixed with 1/2 teaspoon water

Directions:

In a bowl, combine the first 6 ingredients.

Using the fresh pasta recipe, roll out the dough either by hand or by machine. Cut into 3- or 4-inch rounds with a cookie cutter.

Place 1/4 teaspoon filling into the center of each round. Brush egg wash on the bottom half of the round; fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.

In a half gallon of rapidly boiling salted water, add the tortellini in batches. Cook for 3-5 minutes, or until tortellini floats to the surface. Remove to a strainer to drain.

Recipe for fresh pasta:

- 3 cups flour
- 2 large eggs
- 3 tablespoons water
- 1 teaspoon olive oil
- 1/2 teaspoon salt

On a clean surface, make a well with the flour.

In a measuring cup, mix the eggs, water, oil, and salt.

Pour the wet mixture slowly into the flour. Mix with 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour.

Form the dough into a disk and cover with plastic wrap. Refrigerate for 1 hour.

Follow directions for machine rolling.

Paprika Ribs

Ingredients:

- 1 cup brown sugar
- 3 tablespoons smoked Spanish paprika (pimenton)
- 2 tablespoons dried ground chipotle or ancho chile powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin

- ribs (this rub is enough for 3-4 racks of baby back ribs so either make a 1/3 recipe or set aside extra rub for later)
- barbecue sauce of choice for garnish, as desired

Directions:

The night before, combine the first 7 ingredients. Mix thoroughly until well-blended. Remove the spare ribs from their packaging. Rinse and pat dry. Cut off any excess fat. Use your hands to pat the rub onto both sides of the ribs, going heavier on the meaty side.

Place the ribs in a heavy food-storage bag. Refrigerate overnight.

Half an hour before you want to begin cooking the ribs, preheat the oven to 225F and remove the ribs from the refrigerator to warm up.

Wrap the ribs in aluminum foil. Place ribs on a sheet pan, bone side down, and place in the preheated oven. Cook for 3 hours.

Remove the pan and ribs from the oven. Check with a meat thermometer in the fleshy part between a pair of bones, to ensure they are at least 170F. If not, cook a little longer.

Reduce the oven temperature to 180F. Cook for an additional 2-3 hours to melt away more cartilage and increase the tenderness.

Take the ribs out of the oven and turn the setting to broil. Remove the aluminum foil from the ribs. Apply a thin coating of barbecue sauce. Place the ribs under the broiler until the barbecue sauce just begins to char (about 10 minutes).

Refried Beans

Makes about 12 servings (!).

Ingredients:

- 1 pound pinto beans

- 3 tablespoons vegetable oil, or bacon drippings, or a combination
- 1 cup diced onion

- 8 cups water
- 1 fresh jalapeno pepper, halved and seeded

- salt and pepper, to taste

- 2 tablespoons vegetable oil, or bacon drippings, or a combination
- 1 cup diced onion

- 1 teaspoon minced garlic
- 1 cup bean cooking liquid or water
- salt, to taste

- crumbed queso fresco, feta, or grated Parmesan cheese

Directions:

Pick over beans to remove any foreign objects, rocks, etc. Rinse and drain.

In a large saucepan over medium heat, heat 3 tablespoons oil. Add 1 cup diced onions. Cook, stirring often, until the onions are deep golden brown in color (about 10 minutes).

Stir in the beans, water, and jalapeno. Remove any beans that float. Bring to a boil; reduce heat to medium low and simmer until the beans are thoroughly tender, about 1 hour. Stir the beans regularly and add water as needed to keep the liquid a generous 1/2" above the level of the beans.

Once the beans are tender, season with salt and pepper. Simmer on low for another 10-15 minutes for the beans to absorb the seasoning, then cover and reduce heat to low.

In a large saucepan over medium heat, add 2 tablespoons oil along with 1 cup diced onions. Cook, stirring often, until the onions are deep golden brown in color (about 10 minutes).

Add the garlic. Cook, stirring, for about 1 minute.

Using a slotted spoon, add about 1 cup of cooked beans to the onion mixture. Puree coarsely with a potato masher or the back of a large spoon, then add the next cupful of beans. Once all of the beans have been mashed, add the cooking liquid or 1 cup water.

Cook, stirring often, over low to medium heat, until the beans are a little soupier than you would like to serve them (they will thicken as they sit). Season with salt, to taste. Serve warm, topped with your personal favorite cheese. If you are cooking the beans the day ahead, save any leftover bean liquid to add, if necessary, when you reheat them.

Basic Crepe Batter

Ingredients:

- 2 eggs
- pinch of salt
- 1 cup whole wheat pastry flour (be sure it is this kind!)
- 1/4 cup wheat bran
- 2 cups whole milk

- 1/2 cup clarified butter, or oil

Directions:

In a bowl, lightly beat the eggs until incorporated and consistent in color.

Add the salt, flour, and bran. Slowly add the milk, whisking to ensure there are no lumps and the batter has the consistency of heavy cream.

Let the batter rest in the refrigerator for at least an hour, to allow the flour and wheat bran to absorb liquid. After resting, check the consistency and add more milk if needed.

Heat an 8" or 10" non-stick sauté pan to medium heat. Add about a tablespoon of clarified butter to the pan, then tilt so the butter covers the bottom and some of the sides.

Add about 2 oz of batter (about 1/4 cup) to the middle of the pan. Tilt the pan so the batter covers the bottom. Check the heat to be sure it is not too hot. When the edges of the crepe begin to turn brown (about 2 minutes), it is ready to flip. Flip, then cook for an additional 1 minute.

To make dessert crepes, add 1/4 cup sugar to the batter.

Leftover crepes can be reheated in the oven.

Chocolate Chip Snowball Cookies

These are a lot like Russian teacakes. Makes about 5 dozen.

Ingredients:

- 1 1/2 cups butter, softened
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt

- 3 cups flour

- 2 cups semi-sweet mini chocolate chips
- 1/2 cup finely chopped nuts

- additional powdered sugar

Directions:

Preheat oven to 375 degrees.

Beat the butter, powdered sugar, vanilla, and salt together in a large bowl, until creamy.

Gradually beat in the flour.

Stir in the chocolate chips and nuts.

Shape level tablespoons of dough in 1 1/4" balls. Place on ungreased baking sheets.

Bake for 10-2 minutes. Sift powdered sugar over hot cookies. Cool completely.

Chicken and Brie Crepe Florentine

Ingredients:

- 3 boneless skinless chicken breasts
- salt and ground black pepper
- flour
- 2 tablespoons unsalted butter

- 2 packages fresh washed baby spinach

- 2 tablespoons unsalted butter
- 1/4 cup minced onion (1/8")
- 1 tablespoon minced garlic
- 1 cup dry white wine
- 1/2 to 1 cup whipping cream (depending on your reduction)

- 2 tablespoons chopped fresh Italian parsley (for garnish)
- 4 oz ripe brie, cut into 1/4 to 1/2" pieces
- 12 prepared crepes (see basic crepe batter)

Directions:

Chicken: Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off excess flour.

Melt 2 tablespoons butter in a sauté pan over medium heat. Add the chicken. Cook until brown, about 5 minutes per side. Remove the chicken to a plate to let rest for 15 minutes. Then, use two forks to shred the chicken. Season with salt and pepper to taste.

Spinach: In a large sauté pan, add about 2 inches of seasoned water. Bring to a boil, then add the spinach. Cook for a maximum of 1 minute to wilt the leaves. Pour spinach into a strainer. Run cold water over the spinach to stop the cooking. Squeeze the spinach to remove any excess water, then mince.

Sauce: Melt 2 tablespoons butter in the same skillet over medium heat. Add the minced onion and sauté until the onion is translucent and browning along the edges. Add the garlic, stirring to scrape up any browned bits from the bottom of the skillet, about 1 minute. Add the wine.

Increase the heat to medium-high. Boil until the liquid is reduced by half, about 5-8 minutes. Add the cream. Fast-simmer until the sauce reduces by half, stirring often, about 5 minutes. Season the sauce to taste with salt and pepper.

Add the minced spinach and any accumulated juices from the chicken plate to the sauce. Remove from heat.

Fill the crepe with the shredded chicken and brie pieces. Fold as desired. Place on a roasting pan lined with parchment paper. Bake for 15-20 minutes until the brie is melted. Pour 1/4 cup sauce in the middle of a plate, place crepe on top, and sprinkle with chopped parsley.

Italian Couscous

Ingredients:

- 2 cups water or chicken stock

- 2 cups couscous
- 1/2 cup of artichokes in oil, drained and chopped, oil reserved
- 1 lemon, zested
- 1/4 cup sliced almonds
- 4 leaves fresh basil
- 2 tablespoons diced pomodorraccio tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper

- 1/8 cup reserved artichoke oil, or olive oil, or both

Directions:

In a medium saucepan, bring water or stock to a boil.

In a medium bowl, combine the next 8 ingredients. Toss to combine.

Pour hot stock over the couscous mixture in the bowl. Immediately cover with plastic wrap.

Let steep for approximately 10 minutes. Finish with olive oil; toss with a fork to serve.

Cranberry Rhubarb Cookies

Makes 20-24 cookies.

Ingredients:

- 6 tablespoons butter, softened (substitute some applesauce?)
- 1/2 cup packed brown sugar
- 1/4 cup sugar

- 1 egg
- 1/2 teaspoon vanilla extract

- 1/2 cup flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon

- 1 1/4 cups old-fashioned oats
- 3/4 cup diced rhubarb (try cooking it first?)
- 1/2 cup white and/or cinnamon chips
- 3/4 cup dried cranberries

- 2 oz white chocolate chips (optional)

Directions:

In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg and vanilla.

Combine the flours, baking soda, salt, and cinnamon. Gradually add to the creamed mixture; mix well.

Stir in the oats, rhubarb, 1/2 cup white chips, and cranberries.

Drop by tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350F for 10-12 minutes or until set. Cool on wire racks.

If desired, melt the white chocolate chips in the microwave; stir until smooth. Drizzle over cookies; let stand until set.

Strawberry Rhubarb Crisp

Notes from Paul: A half recipe is plenty for 4 people. Try adding more lemon zest and/or ginger. Notes from Becky: This is pretty good, despite the rhubarb.

Ingredients:

- 1 pound fresh or frozen strawberries, sliced (be sure to remove excess moisture from frozen berries)
- 6 cups rhubarb, cut into 1/2-inch slices (remove some excess water if it was frozen, but not too much or it gets too dry)
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon lemon zest (or try some lemon juice)
- 1 teaspoon freshly grated ginger (or 3/4 teaspoon ground)

- 1 cup flour
- 2/3 cup packed brown sugar
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/3 c. pecans
- 5 tablespoons unsalted butter, melted (melted butter helps hydrate the flour better?)

Directions:

Preheat oven to 350F.

In a large bowl, toss together the first 6 ingredients. Place the mixture in a shallow 8-cup baking dish. Cover loosely with foil. Bake for 30 minutes.

While the fruit is baking, mix the remaining 7 ingredients until the butter is distributed evenly.

After the fruit has baked, remove the foil and cover with the topping. Bake, uncovered, for an additional 30 minutes.

Serve with ice cream or yogurt. Goes well with lemon or berry ice cream.

Grilled Corn Salad

Notes from Paul: needs more herbs (maybe Italian seasoning) or be sure to use fresh herbs. Only keeps in the fridge for a couple of days.

Ingredients:

- 4 ears sweet corn, shucked (or 3 cups of corn)
- 2 tablespoons butter
- 1 large vine-ripened tomato, seeded and chopped
- 1 avocado, chopped
- 1/2 small red onion, minced
- salt and pepper

- 1 small shallot, chopped
- 1 garlic clove
- 1 teaspoon honey
- salt and pepper
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup fresh lemon juice
- 1/2 cup extra virgin olive oil

Directions:

Prepare grill to medium heat. Spread 1/2 tablespoon butter over each ear of corn. Grill until lightly charred. (You can skip the grilling if desired, and just heat frozen corn kernels to room temperature.)

Cut kernels off cob once cool enough to handle. Place kernels in a large bowl. Add tomato, avocado, and red onion. Season with salt and pepper.

In a food processor or blender, combine the shallot, garlic, honey, salt, pepper, basil, and lemon juice. Pulse to combine. Slowly stream in the olive oil while processing. Taste and adjust seasonings as needed. Pour half over corn mixture then toss to combine. Store remaining vinaigrette in the refrigerator for 2-3 days.

Cucumber Salsa

Be sure to use fresh herbs in this recipe.

Ingredients:

- 2 cups finely chopped seeded peeled cucumber
- 1/2 cup finely chopped seeded tomato
- 1/4 cup chopped red onion
- 2 tablespoons minced fresh parsley
- 1 jalapeno pepper, seeded and chopped
- 4 1/2 teaspoons minced fresh cilantro
- 1 garlic clove, minced

- 1/4 cup sour cream
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon seasoned salt

Directions:

In a small bowl, combine the first seven ingredients.

In another bow, combine the remaining ingredients. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Chocolate Chip Toffee Bars

These bars have a nice flavor with a little crunch from the toffee. The recipe is pretty straightforward. For a smaller amount, use half the ingredients in a 9x9" glass pan and bake for 22-25 minutes at the second step.

Ingredients:

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

- 1 egg

- 1 cup chopped or sliced almonds
- 1 1/2 cups semisweet chocolate chips

- 1 can (14 oz) sweetened condensed milk

- 1 1/2 cups toffee bits
- 1/2 cup semisweet chocolate chips

- 1/4 cup toffee bits

Directions:

Preheat oven to 350 degrees. Grease a 9x13" pan.

In a large bowl, combine flour, brown sugar, and butter with a pastry blender. Add egg; mix well. Stir in the almonds and 1 1/2 cups chocolate chips.

Set aside 1 1/2 cups for topping. Press remaining mixture into the prepared pan. Bake for 10 minutes.

Pour sweetened condensed milk evenly over crust. Sprinkle evenly with 1 1/2 cups toffee bits, reserved topping, and remaining 1/2 cup chocolate chips. Bake for 25-30 minutes longer or until lightly browned. Sprinkle with remaining 1/4 cup toffee bits. Cool on a wire rack before cutting.

Tangy Slow Cooker Brisket

Ingredients:

- 1 flat-cut brisket roast (4 1/2 lb), fat cap trimmed to 1/8" thickness
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt

- 1 tablespoon canola oil

- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika

- 3 medium carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks

- 2 large onions, halved and vertically sliced
- 4 garlic cloves, chopped

- 1/4 teaspoon salt
- 1 cup unsalted beef stock
- 1 can (15 oz) crushed tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar

- 5 thyme sprigs
- 2 bay leaves
- flat-leaf parsley leaves (optional)

Directions:

Sprinkle brisket evenly with pepper and 1 teaspoon salt. Heat a large skillet over medium-high heat; add oil and swirl to coat. Cook brisket for 5 minutes, turning to brown on all sides. Rub brisket with garlic powder and paprika.

Spray a 6-quart electric crock pot with cooking spray. Place carrots and celery in the crock pot, then top with brisket, fat cap side up.

Return skillet to medium heat. Add onions; cover and cook for 10 minutes, stirring occasionally. Uncover, then stir in garlic; cook 5 minutes or until onions are tender and golden. Place onion mixture over brisket.

In the skillet, combine the remaining 1/4 teaspoon salt, beef stock, tomatoes, brown sugar, and vinegar. Whisk to loosen browned bits. Pour mixture over and around the brisket. Place thyme and bay leaves in slow cooker, pressing into tomato mixture.

Cover and cook on low for 7 hours or until brisket is tender when sliced. Cool slightly in cooker, about 1 hour. Then place brisket on a cutting board; trim fat cap and discard fat. Cut brisket across the grain into thin slices. Pour sauce through a sieve over a bowl; discard carrots, celery, thyme, and bay leaves. Return onions to sauce. Serve brisket with sauce; garnish with fresh parsley, if desired.

Oven Omelet

This is a simple, basic recipe for an egg bake. Vary it with broccoli, sausage, mushrooms, or different kinds of cheese.

Ingredients:

- 16 eggs
- 2 cups milk

- 2 cups (8 oz) shredded cheddar cheese
- 3/4 cup cubed fully cooked ham
- 6 green onions, chopped

Directions:

Preheat oven to 350 degrees. Grease a 9x13" baking pan.

Whisk the eggs and milk together in a large bowl. Stir in the remaining ingredients. Pour into the prepared pan.

Bake, uncovered, for 40-45 minutes or until a knife comes out clean. Let stand for 5 minutes before cutting.

Beef Stout Stew

Ingredients:

- 12 oz boneless beef chuck, trimmed and thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper

- 5 teaspoons olive oil, divided

- 2 cups finely chopped onion
- 1 1/2 cups diagonally cut carrot (1/4 inch thick)
- 6 oz pre-sliced cremini mushrooms (about 2 cups)
- 3 thyme sprigs

- 1 tablespoon tomato paste
- 2 teaspoons minced garlic

- 3/4 cup stout beer (e.g. Guinness)

- 1 1/2 cups unsalted beef stock (e.g. Swanson)
- 1 tablespoon flour

- 1 1/2 teaspoons soy sauce

Directions:

Sprinkle beef with salt and pepper.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add beef to pan; cook for 3 minutes, browning on all sides. Remove beef from pan.

Add another 2 teaspoons oil to the pan; swirl to coat. Add chopped onion, carrot, mushrooms, and thyme sprigs. Saute for 4 minutes.

Add tomato paste and garlic; saute 1 minute. Add beer; cook 1 minute, scraping pan to loosen browned bits.

Whisk together the beef stock and flour in a small bowl. Add to pan. Cover, reduce heat, and simmer 15 minutes.

Stir in the beef; cook 1 minute or until heated through. Stir in soy sauce. Discard thyme sprigs.

Chicken Florentine

This chicken starts with a lovely breading, then is topped with a spinach-mozzarella sauce.

Ingredients:

- 6 boneless skinless chicken breast halves (4 oz each)

- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano

- 3 tablespoons butter, divided
- 2 green onions, chopped
- 1 teaspoon minced garlic

- 1 tablespoon flour
- 1/4 teaspoon salt

- 1/2 cup milk
- 1 tablespoon sherry or chicken broth

- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons diced pimientos (optional)

- 1/2 cup sour cream
- 1 cup (4 oz) shredded mozzarella cheese

Directions:

Flatten chicken to 1/2-inch thickness.

In a small bowl, combine the Parmesan cheese, basil, and oregano. Dip each piece of chicken in this mixture to coat.

In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side, or until a meat thermometer reads 170 degrees. Remove and keep warm.

Add the remaining 1 tablespoon of butter to the skillet. Saute onions for 2-3 minutes or until tender. Add garlic; cook 1 minute longer.

Gradually add flour and salt. Stir in milk and sherry until blended. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through.

Remove from heat. Stir in sour cream until blended. Stir in mozzarella cheese. Spoon over chicken.

Bacon Green Beans

Lemon juice and garlic add nice flavor to green beans, and you can't go wrong with some bacon too.

Ingredients:

- 6 strips of bacon, chopped

- 1 small onion, thinly sliced
- 2 tablespoons butter
- 3 garlic cloves, minced (or equivalent minced dried garlic)

- 1/4 cup white wine or chicken broth

- 9 cups frozen green beans, thawed
- salt, to taste (1/2 teaspoon or less)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper

- 2 to 3 tablespoons lemon juice

Addendum: You can use 3 pieces of bacon + 12 oz green beans with pretty much the same amounts of the other ingredients.

Directions:

In a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels.

In the same skillet with the bacon drippings, add the butter. Saute the onion until tender. Add the garlic; cook 1 minute longer. Stir in wine; bring to a boil. Simmer (uncovered) for 5-8 minutes or until liquid is reduced by half.

Add the green beans, salt, garlic powder, and pepper; heat through. Stir in the lemon juice and bacon.

Maple Glazed Cinnamon Chip Bars

This recipe makes almost a blondie-type bar, with great flavors of cinnamon, vanilla, and maple. They slice nicely and store well.

Ingredients:

- 1 cup butter, softened
- 2 cups packed brown sugar

- 2 eggs
- 2 teaspoons vanilla extract

- 2 2/3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt

- 3/4 cup cinnamon baking chips

- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons sugar

- 1/2 cup powdered sugar
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Grease a 9x13" baking pan.

In a large bowl, cream the butter and brown sugar until well blended. Beat in the eggs and vanilla.

In another bowl, mix the flour, baking powder, and salt. Gradually beat into the creamed mixture. Stir in the cinnamon chips.

Spread into prepared pan and press flat. Combine cinnamon and sugar; sprinkle over dough. Bake for 20-25 minutes or until golden brown and a toothpick in the center comes out clean. Cool completely.

For glaze, combine the powdered sugar, syrup, and vanilla in a small bowl. Drizzle over the cooled bars. Cut into squares.

Garlic Knots

Here's an easy method to fancy up refrigerator biscuits. Be brave and use a whole teaspoon of garlic powder if you really need to ward of vampires, otherwise 1/2 to 3/4 teaspoon will be plenty.

Ingredients:

- 1 tube (12-16oz) refrigerated buttermilk biscuits

- 6 tablespoons canola oil
- 1/4 cup grated Parmesan cheese
- 1/2 to 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes

Directions:

Cut each biscuit in half. Roll each piece into a rope and tie in a knot, tucking the ends under. Place 2 inches apart on a greased baking sheet. Bake at 400 degrees for 8-10 minutes or until golden brown.

In a medium bowl, combine the remaining ingredients. Toss gently with the warm knots to coat.

Deep Dish Chocolate Chip Cookie

This might be the best dessert ever.

Ingredients:

- 17 tablespoons butter, divided
- 1 cup sugar
- 1/2 cup packed brown sugar

- 2 teaspoons vanilla
- 2 tablespoons real maple syrup

- 2 eggs

- 2 3/4 cups flour (substitute 1 cup wheat flour if desired)
- 1 teaspoon baking soda
- 1/2 teaspoon salt

- 1 cup chocolate chunks
- 1/2 cup milk chocolate chips

- 1/2 cup caramel pieces
- 3 tablespoons heavy whipping cream

- coarse sea salt, to taste

Directions:

Preheat oven to 350 degrees.

Soften 9 tablespoons of butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons of butter for 10 seconds or until you can make an indent with your finger.

Use an electric mixer to cream together the butter and sugars. Add the vanilla and maple syrup; mix again until smooth. Add the eggs; beat slowly until incorporated.

Add the flour in batches, along with the baking soda and salt. Mix until a smooth dough forms. The dough should feel dry to the touch; add several tablespoons of flour as needed. Stir in the chocolate chunks and chips.

Melt the caramel pieces and heavy cream in the microwave at 30 second intervals for 1-2 minutes, until they can be stirred together until smooth.

Press half of the dough mixture into a 9-inch cast iron skillet lined with parchment paper. Pour the caramel over the dough. Top with the remaining cookie dough.

Bake for 20-25 minutes. Remove from oven, sprinkle with sea salt, and allow to rest for at least 1 hour before serving.

Kansas City Barbecue Sauce

Ingredients:

- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 cup molasses
- 1/4 cup chopped onion
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 8 oz tomato sauce
- 2 teaspoons salt

Directions:

Combine all ingredients. Simmer for 1 hour.

Peanut Butter Blondie Bars

With the consistency of a cookie baked as a bar, these tasty treats are versatile and easy to make.

Ingredients:

- 1 1/2 cups flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried oats

- 1 1/2 sticks (6 oz) salted butter, melted and cooled slightly
- 3/4 cup packed brown sugar
- 1/2 cup sugar

- 1 large egg
- 1 large egg yolk
- 2/3 cup creamy peanut butter
- 2 teaspoons vanilla

- 2 1/2 cups (approx.) of peanuts, chocolate chips, peanut butter chips, M&Ms, etc. as desired

Directions:

Preheat oven to 350F. Grease a 9x13" baking pan.

In a medium bowl, whisk together the flours, baking soda, salt, and oats.

In a large bowl, whisk together the melted butter and sugars until combined. Whisk in the egg, egg yolk, peanut butter, and vanilla, until smooth.

Fold the flour mixture into the moist ingredients, until just combined. Fold in the chocolate chips, peanuts, etc.

Spread the dough into the prepared pan, pressing flat with a spatula. Bake for 25-30 minutes or until the top is slightly golden and firm to the touch. Let cool completely before slicing.

Chocolate Surprise Muffins

This recipe makes two dozen delicious, moist chocolate muffins with a tasty cream cheese/chocolate chip filling. They are more suitable as a dessert and are rich enough not to need any frosting.

Ingredients:

- 3 cups flour
- 2 cups sugar
- 1/2 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt

- 2 cups cold water
- 3/4 cup canola oil
- 1 egg
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract

- 4 oz cream cheese, softened
- 1/4 cup sugar
- 1/8 teaspoon salt

- 2 tablespoons beaten egg
- 1/2 teaspoon vanilla extract
- 3/4 cup chocolate chips

Directions:

Preheat oven to 350F. Grease muffin tins or line with muffin papers.

In a large bowl, combine the flour, sugar, cocoa, baking soda, and salt.

In another bowl, combine the water, oil, egg, vinegar, and vanilla. Stir the moist ingredients into the dry ingredients, just until moistened.

For filling, beat cream cheese, sugar, and salt until smooth. Beat in the egg and vanilla. Fold in the chocolate chips.

Fill each muffin cup half full with batter. Drop a rounded tablespoonful of cream cheese filling into the center of each cup; top with remaining batter.

Bake 20-25 minutes or until a toothpick comes out clean. Cool 5 minutes in pans, then remove to wire racks. Sprinkle with powdered sugar if desired.

Queen of Sheba Chocolate Torte

Ingredients:

- 6 oz (170gm) 66% to 70% chocolate, coarsely chopped
- 10 tablespoons (140gm) butter, diced

- 3 tablespoons brandy
- 1/2 teaspoon almond extract

- 1/2 cup (2.5 oz / 70gm) unblanched whole almonds
- 2 tablespoons (15gm) flour

- 4 large eggs, separated, at room temperature
- 3/4 cup (100gm) sugar, divided
- 1/8 teaspoon cream of tartar

Directions:

Position a rack in the lower third of the oven. Preheat to 350 degrees.

Melt chocolate and butter together in a saucepan over low-medium heat, stirring occasionally. Remove from heat; stir in the brandy and almond extract. Set aside.

Pulse the almonds and flour in a food processor until the mixture has the texture of cornmeal. Set aside.

In a large bowl, whisk the egg yolks with 1/2 cup sugar until well blended. Stir in the chocolate mixture. Set aside.

In a clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in 1/4 cup sugar and beat at high speed until the peaks are stiff but not dry.

Fold one-quarter of the egg whites and all of the nut mixture into the chocolate batter, using a large rubber spatula. Fold in the remaining egg whites. Turn the batter into a springform pan.

Bake 25-30 minutes, or until a toothpick inserted 1 1/2 inches from the edge is almost clean, but a toothpick in the center is moist and gooey. Set on a rack to cool. Serve with fresh fruit, vanilla ice cream, or whipped cream.

Slow Cooker Beef Stew

Ingredients:

- 2 lb boneless chuck roast, trimmed and cut into 2-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon canola oil, divided

- 1 tablespoon canola oil
- 3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices
- 6 garlic cloves, thinly sliced
- 1 nut brown ale (12 oz)

- 1 cup unsalted beef stock
- 1 1/4 teaspoons salt
- 3/4 teaspoon pepper

- 1 1/2 lb baby Dutch potatoes, halved
- 1 lb carrots, peeled and cut diagonally into 2-inch pieces
- 4 thyme sprigs
- 2 bay leaves

- 1/4 cup unsalted beef stock
- 2 tablespoons flour

- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup flat-leaf parsley leaves

Directions:

Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon each salt and pepper. Add 1/2 tablespoon oil to pan; swirl to coat. Add half of beef; cook 6 minutes, turning until well-browned on all sides. Remove beef from pan and repeat with remaining beef and 1/2 tablespoon oil. Remove beef and juices from pan.

Add 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; saute for 4 minutes. Add ale. Bring to a boil; cook for 2 minutes. Stir in 1 cup stock, salt, and pepper. Bring to a simmer, then pour into a 6-quart slow cooker.

Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on low for 7 hours.

Whisk together 1/4 cup beef stock and flour. Stir into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.

Chicken Baked Penne

Ingredients:

- 1-2 cups tomato sauce
- 2 stuffed chicken breasts (use the leftovers from this recipe)
- 8 oz penne, uncooked
- 1 cup shredded mozzarella cheese

Directions:

Set oven to broil.

Bring 2 quarts water to a boil.

Heat tomato sauce in a small pan.

Chop chicken breasts into bite-sized pieces and place in a medium bowl.

Cook penne; drain. Place in a bowl and toss with tomato sauce, chopped chicken breast, and half of the mozzarella cheese.

Place mixture into a loaf pan; top with remaining mozzarella cheese. Broil until golden brown.

Italian Couscous

Ingredients:

- 2 cups water or chicken stock

- 2 cups couscous
- 1/2 cup from a jar of artichokes, drained and chopped, oil reserved
- zest of 1 lemon
- 1/4 cup sliced almonds
- 4 leaves fresh basil
- 2 tablespoons diced pomodorraccio tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper

- 1/8 cup reserved artichoke oil (or olive oil, or both)

Directions:

Bring water or stock to a boil in a medium pot.

Place all other ingredients except oil together in a medium bowl; toss to combine.

Pour hot stock over the couscous mixture in the bowl. Cover immediately with plastic wrap.

Let steep for approximately 10 minutes. Toss with oil.

Tomato Sauce

Ingredients:

- 2 tablespoons olive oil
- 2 garlic cloves, minced

- 1 can (28 oz) San Marzano or Dei Fratelli tomatoes
- 3 tablespoons balsamic vinegar (may replace 2 tablespoons with tomato vinegar)
- 1 tablespoon sugar
- 1 tablespoon pizza seasoning
- 1 1/2 teaspoons salt

Directions:

Preheat a high-sided saute pan with olive oil. Add garlic. Saute until frgrant.

Add the remaining ingredients, starting with the tomatoes. Simmer over low heat for 20 minutes.

Pan-Seared Stuffed Chicken Breasts

Ingredients:

- 1 package (8 oz) cream cheese
- zest of 1 lemon
- 8 fresh basil leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

- 8 (8 oz each) boneless skinless chicken breasts

- 2 tablespoons canola oil

Directions:

Preheat oven to 350 degrees.

In a medium bowl, combine the cream cheese, lemon zest, chopped basil, salt, and pepper. Use a spatula to press and mix the ingredients until evenly incorporated.

Using a paring knife, cut a pocket in each chicken breast near the top. Stuff each breast with 1 oz of the cream cheese mixture.

Heat a saute pan and add canola oil. Place 2-4 breasts at a time into the pan and brown the first side.

Place chicken breasts, raw side down, on a baking sheet. Bake until internal temperature reaches 160 degrees. Serve with Italian couscous and tomato sauce, if desired.

Panko Chicken Parmesan

Ingredients:

- 4 oz uncooked spaghetti

- 2 cans (14.5 oz each) unsalted petite-diced tomatoes, drained

- 1 1/2 teaspoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 6 garlic cloves, thinly sliced

- 3/8 teaspoon salt

- 3 tablespoons finely chopped fresh basil

- 2 (8 oz each) boneless skinless chicken breast halves

- 2 tablespoons flour
- 1 teaspoon garlic powder
- 1/8 teaspoon salt

- 1 large egg, lightly beaten

- 1/2 cup panko (Japanese bread crumbs)
- 1 oz Parmesan cheese, grated (about 1/4 cup)

- 1 tablespoon olive oil, divided
- 1 teaspoon butter

- 2 oz mozzarella cheese, thinly sliced

Directions:

Preheat broiler to high.

Cook pasta according to package directions. Drain and set aside. While pasta cooks, place tomatoes in a food processor; process until almost smooth.

Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons olive oil to pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally.

Add tomatoes and 3/8 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil. Toss 1 cup sauce with pasta; keep warm.

While sauce cooks, split each chicken breast horizontally to form 2 cutlets (4 total).

Combine flour, garlic, powder, and 1/8 teaspoon salt. Sprinkle over both sides of cutlets and pat evenly. Shake off any excess flour.

Place egg in a shallow dish. Combine panko and Parmesan cheese in another shallow dish. Dip cutlets in eggs, then dredge in panko mixture.

Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon oil and butter to pan; swirl until butter melts. Add chicken to pan; cook 4 minutes on each side or until browned.

Place chicken on a baking sheet; top evenly with mozzarella. Broil for 2 minutes or until cheese melts. Serve with pasta, remaining sauce, and additional fresh basil if desired.

Pork Paprikash

Ingredients:

- 1 lb pork (tenderloin or other), trimmed and cut into 1-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper

- 2 teaspoons + 1 tablespoon olive oil, divided

- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 2 teaspoons chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper

- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 teaspoon chopped fresh thyme
- 1 teaspoon hot paprika

- 1/2 cup red wine
- 1 cup unsalted beef or ham stock

- 1/4 cup sour cream

Directions:

Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat a large skillet over medium-high heat. Add 2 teaspoons oil and swirl to coat. Add pork; cook for 4 minutes, browning on all sides.

Remove pork from pan. Reduce heat to medium. Add remaining 1 tablespoon oil. Add onion, bell pepper, garlic, and 1/4 teaspoon each salt and pepper. Saute for 4 minutes or until vegetables are tender.

Add flour, tomato paste, thyme, and paprika to the vegetables. Saute for 30 seconds. Add wine; cook for 1 minute. Add stock; bring to a boil. Add pork; reduce heat and simmer for 5 minutes or until pork is tender.

Remove pan from heat and stir in sour cream. Serve over egg noodles.

Cheddar Potato Pierogies

Ingredients:

- 1 baking potato (10 oz), peeled and quartered
- 2 oz shredded cheddar cheese (about 1/2 cup)
- 2 teaspoons butter
- 1/4 teaspoon salt

- 9 oz flour (about 2 cups)
- 1/2 teaspoon salt

- 1/2 cup sour cream
- 2 large eggs, lightly beaten

- 1/2 teaspoon extra-virgin olive oil
- 3/4 cup diced red onion
- 2 teaspoons minced garlic

- 4 teaspoons butter, divided

- 1/4 cup chopped fresh flat-leaf parsley, if desired
- additional sour cream, if desired

Directions:

Place potato in a medium saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 20 minutes. Drain.

Combine potato, cheddar cheese, 2 teaspoons butter, and 1/4 teaspoon salt in a bowl; mash with a potato masher. Set aside.

Combine flour and remaining 1/2 teaspoon salt in a medium bowl.

Combine sour cream and eggs in a small bowl; whisk to combine. Add sour cream mixture to flour mixture, stirring just until combined. Wrap dough in plastic wrap and refrigerate for 30 minutes.

Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; saute for 4 minutes. Stir onion mixture into potato mixture.

Divide dough into 2 portions. Roll each portion to a 1/8-inch thickness on a lightly floured surface. Cut with a 4-inch round cutter into 18 rounds.Working with 1 round at a time, spoon 1 tablespoon potato mixture onto each round. Fold dough over filling; press edges together to seal. Repeat with remaining dough and potato mixture.

Bring water to a boil in a large saucepan. Add half of the pierogies; cook for 2 minutes or until pierogies float. Remove cooked pierogies and repeat with remaining pierogies.

Melt 2 teaspoons butter in a large non-stick skillet over medium-high heat. Add half of the pierogies to the pan; cook 2 minutes on each side until golden brown. Remove from pan and repeat with another 2 teaspoons of butter and the remaining pierogies. Top each serving with parsley and sour cream if desired.

Banana Cranberry Muffins

Ingredients:

- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 1 cup water

- 1/3 cup shortening
- 2/3 cup sugar
- 2 eggs

- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda

- 1 cup mashed ripe banana (2 to 3 medium)

- 1/2 cup chopped walnuts

Directions:

In a small saucepan, bring cranberries, 1 cup sugar, and 1 cup water to a boil. Reduce heat. Simmer (uncovered) for 5-7 minutes or until berries begin to pop, then drain in a sieve and set aside.

In a large bowl, cream together the shortening and 2/3 cup sugar. Add the eggs one at a time, beating well after each addition.

In a separate bowl, combine the flour, baking powder, salt, and baking soda. Alternate adding the flour mixture and the mashed bananas to the shortening mixture.

Fold in the cranberry mixture and the walnuts.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 15-20 minutes, or until a toothpick comes out clean. Cool in pans for 5 minutes before removing to wire racks.

Christmas Fudge

Ingredients:

- 2 1/4 cups sugar
- 6 oz evaporated milk
- 1/4 cup butter, cubed

- 1 package (11.5 oz) milk chocolate chips
- 2 1/4 cups miniature marshmallows
- 1 oz unsweetened chocolate, chopped (or 1 oz dark chocolate chips)

- 1 1/2 cups chopped walnuts
- 1 teaspoon vanilla extract

- 2 oz white baking chocolate, melted (optional)

Directions:

Line a 9x9" baking pan with foil; coat with cooking spray.

In a medium saucepan, combine the sugar, milk, and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir for 5 minutes, then remove from heat.

Stir in the milk chocolate chips, marshmallows, and unsweetened chocolate until melted. Fold in the walnuts and vanilla.

Immediately spread into the prepared pan. If desired, drizzle with melted white baking chocolate.

Cool completely. Use foil to lift fudge out of pan. Remove foil. Cut into even squares. Store between layers of waxed paper in an airtight container.