Chili-Rubbed Tilapia with Asparagus and Lemon

I made this tonight and it was mighty tasty!

Note: I used a whole lemon for the asparagus and it was a bit much.

Ingredients

• 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
• 2 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, divided
• 1 pound tilapia, Pacific sole or other firm white fish fillets
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice

Directions

Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.

Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

Seasoning the fish

Steaming the asparagus

Frying the fish

Heating the asparagus back up

The meal plated.

Yummy Guacamole

Ingredients

Guacamole

Avocado 3 each

Tomato (diced) 1 each

Red Onion (diced) ½ each

Lime for Juice 1 each

Cilantro 3 Tbls

Jalapeño (diced) 1 each (deseeded)

Sour Cream ¼ cup

Preparation

Place all ingredients in a bowl and mash using a whisk.

Salt and pepper to taste.

Z' Tejas Grilled Shrimp Tostada Bites

Guacamole

Ingredients

3 Avocados

1 Tomato (diced)

1/2 Red Onion (diced)

1 Lime for Juice

3 TB Cilantro

1 Jalapeño (diced) (deseeded)

1/4 C Sour Cream

Preparation

Place all ingredients in a bowl and mash using a whisk.

Salt and pepper to taste.

Grilled Shrimp

Ingredients

Shrimp (peeled/deveined) 24 each

Cilantro Pesto 1 cup

Guacamole

Chipotle Puree ¼ cup

Preparation

Marinate shrimp with cilantro pesto and place on skewers. Grill approx 2 minutes per side. Using your favorite chip, place a dollop of guacamole then chipotle puree then top with shrimp.

Dry-Rubbed Rib-Eye

Courtesy of Anne Burrell

Ingredients

• 3 tablespoons salt*
• 2 tablespoons brown sugar
• 1 teaspoon pulverized crushed red pepper
• 2 teaspoons pimenton (Smoked Spanish Paprika)
• 1 teaspoon garlic powder
• Oil, for brushing grill
• 2 (22 to 24-ounce) bone-in rib-eye steaks
• Extra-virgin olive oil

Directions

Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.

Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.

*or to taste

Pommes Chef Anne

Courtesy of Anne Burrell

Ingredients

• 3 russet potatoes, scrubbed clean
• Extra-virgin olive oil
• 3/4 cup grated Parmigiano
• Kosher salt
• Special Equipment: Mandoline, 8-inch nonstick saute pan

Directions

Preheat the oven to 425 degrees F.

Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.

Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.

Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.

Sauteed Broccoli Rabe

Courtesy of Anne Burrell

Ingredients

• Kosher salt
• 1 bunch broccoli rabe, tough, non-leafy stems removed
• Extra-virgin olive oil
• 3 cloves garlic, smashed
• Pinch crushed red pepper flakes

Directions

Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.

Coat a large saute pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).

Slow-Cooker Beef and Black-Bean Chili

There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.

Ingredients

Serves 4

• 1 pound beef chuck, cut into 3/4-inch chunks
• 1 can (15 ounces) tomato puree
• 1 cup dried black beans, rinsed
• 1 medium red onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons chili powder
• Coarse salt and ground pepper
• 1/4 cup sour cream, for serving

Directions

1. In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

Lamb Chops with Mustard-Herb Crust

Ingredients

Serves 4

• 1/4 cup Dijon mustard
• 1 tablespoon minced garlic
• 1/2 cup plain dried breadcrumbs
• 2 tablespoons finely grated Parmesan
• 1 tablespoon minced fresh rosemary
• 1 teaspoon dried Italian herbs
• 8 lamb chops (3 to 4 ounces each)
• Coarse salt and ground pepper
• 2 tablespoons vegetable oil

Directions

1. In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
2. In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.
   

The Lion House Dinner Rolls

2T. Dry Yeast (2 Packets)
2 Cups warm water (110-115degrees)
1/3 Cup sugar
1/3 Cup shortening
2/3 Cup nonfat dry milk
2 1/2 t. salt
5-6 Cups flour
1 egg


In a large bowl or an electric mixer combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add 2 more cups flour, one at a time and beat until smooth.

Add about 1 more cup flour, 1/2 cup at a time until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough into a ball. Scrape bowl clean and grease surface lightly. Let rise away from drafts in a warm (not hot) place until about triple in bulk. (In a cool oven with a pan of hot water on a rack under it is a good place.)

Use last of the flour on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. I roll the dough out into a circle and cut 8 pieces like a pizza. Roll the dough from the big end to the little end. Put on a buttered baking sheet. Melt butter and butter the top of the rolls. Let the rolls rise to double in size and then bake at 400 for 10-15 minutes or until browned on top. It makes about 3 dozen rolls. Enjoy!

If you need to refrigerate the dough you can after you rise them once. When you take it out of the refrigerator just let it sit for 15 minutes. Then roll out and rise.

Megan's Cinnamon Rolls

See Dinner Rolls and follow that recipe until you rise the rolls once. Once you have risen the dough one time, pull the dough apart into 2 equal parts. Roll one half out into a large rectangle about 14X10.
Top the dough in this order:

1/4 C melted butter
using only enough of the following ingredients to cover with a thin layer:
Cinnamon
sugar and cinnamon mix
brown sugar
Note: If you use to much the bottom will be really sticky, and chewy.

Roll up the dough from the 14" side in. This will help them be fatter. Once you have rolled it up get a long piece of dental floss and use it to cut the dough. Slide it under the dough and pull it around and it will cut the dough. It is so slick and easy. When you use a knife it can pull and stick. Cut the cinnamon rolls about with a 1"-1 1/2" thick. Place them on a greased cookie sheet. I do 3 across and 4 down on the cookie sheet. Rise for about 45min to 1 1/2 hour until they have almost doubled in size. Bake at 400 for 10-12 minutes or until golden brown. Glaze.

Frost them with the frosting recipe.

I like mine to be dripping in frosting. Others might just like a thin layer. I like frost them when the cinnamon roll is still hot. This way it oozes through the layers. Enjoy!

Dutch Baby Pancake

This puffy baked treat is a breeze to make because you whirl the batter together in the blender. Once out of the oven, the pancake collapses quickly, so have your forks ready.

Ingredients

Serves 4

• 3 tablespoons unsalted butter, room temperature
• 3 large eggs
• 3/4 cup whole milk
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup plus 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
  

Directions

1. Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
2. In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
3. Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.

All-American Potato Salad

Ingredients

Serves 10 to 12

• 4 pounds russet potatoes (about 8 potatoes)
• 1 tablespoon plus 2 teaspoons salt
• 3 tablespoons cider vinegar
• 3 large eggs
• 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
• 1/2 teaspoon celery seed
• 1 teaspoon dry mustard
• 1/2 teaspoon freshly ground black pepper
• 3 stalks celery, cut into 1/4-inch dice (3/4 cup)
• 1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
• 1 medium onion, finely diced (1/2 cup)
• 10 cornichons, cut into 1/4-inch dice (1/4 cup)
• 3 scallions, thinly sliced (1/2 cup)
• 2 tablespoons freshly chopped flat-leaf parsley
• 1 teaspoon paprika
  

Directions

1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
3. Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

Homemade Mayonnaise

Ingredients

Makes 1 cup

• 1 large egg, room temperature
• Salt
• 1/4 cup canola or vegetable oil
• 1/2 cup extra-virgin olive oil
• Juice of 1/2 lemon

Directions

1. Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies. Add lemon juice; blend briefly. Add additional salt and lemon juice to taste. Store, tightly covered, in the refrigerator for up to 7 days.

Mini Honey-Mustard Meatloaves with Roasted Potatoes

Ingredients

Serves 4

• 2 tablespoons olive oil, plus more for baking sheet
• 2 tablespoons plus 1 teaspoon honey mustard
• 2 tablespoons ketchup
• 1 pound ground beef chuck
• 1 large egg, lightly beaten
• 1/2 cup panko (Japanese breadcrumbs)
• 1 cup shredded white cheddar (about 4 ounces)
• Coarse salt and ground pepper
• 1 pound white new potatoes, scrubbed and quartered
• 1 tablespoon red-wine vinegar
• 1 head Boston lettuce, torn into bite-size pieces
  

Directions

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
2. In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
3. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
4. Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.

Kelly's Knock Out Banana Nut Bread

Kelly gave me this recipe to try and my husband I just LOVE it. Not only is it easy to make, it is so moist and tasty.

1/2 C shortening

1 C sugar

2 eggs

3 ripe bananas (the browner the better)

2 C flour

1 tsp baking soda

1/2 nuts (optional)

1/2 tsp salt

Preheat oven to 350. Lightly grease loaf pan (we use two). Mix all ingredients and pour into loaf pans. Bake for 1 hour or until golden brown. A sure way to test if it's done, is stick a tooth pick into the top. If it comes out clean, it's ready to come out!

Sugar Cookies

I made these for work the other day and everyone loved them. They are super easy and very tasty!

2 3/4 C all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 C butter, softened

1 1/2 C sugar

1 egg

1 tsp vanilla

Preheat oven to 375. In small bowl sift together flour, baking soda and baking powder, set aside.

In large mixing bowl beat butter on medium high for 2 minutes. Add sugar slowly and beat until well mixed, another 2 minutes- scrapping bowl occasionally. Beat in egg and vanilla. Beat in as much flour mixture as possible and stir in remaining mixture if cannot beat all at once.

Roll dough on lightly floured surface; cut out shapes. Place on ungreased cookie sheet and sprinkle lightly with sugar.

Bake 8 - 10 minutes or until golden brown. I prefer to have mine slightly under done to ensure chewiness.

Rebecca's Chocolate Chip Cookies

Rebecca made these one day and I about fell out my chair when I bit into it. They are super moist and melt in your mouth!

1 1/3 C shorting

1 C sugar

1 C brown sugar

2 tsp vanilla

2 eggs

3 C flour

1 tsp baking soda

1 tsp salt

Chocolate chips

Preheat oven at 375. Combine shorting, sugar, brown sugar, and vanilla. Beat until well mixed. Add eggs and beat until well mixed. Add flour, soda, and salt and mix well. Once mixed add desired chocolate chips.

Bake 8-10 minutes.

Mynde's Cake Chocolate Cookies with White Chocolate Chips

These like the Rolo Cookies are super simple to make and are amazing to munch on...

Makes 2 dozen

1 box Devil's Food Cake Mix

1 Large Egg

1/2 C water

1/2 stick butter

1 ts vanilla

1 C white chocolate chips

2 TB flour

Preheat oven to 350. Mix together all ingredients except chocolate chips and blend well. Fold in the chocolate chips. Make whatever size cookie you want and bake for 10-12 minutes.

-And save one for me-

White Beans and Rice

1 pound dried white or navy beans	2 teaspoons salt
1 pound tasso, fresh smoked sausage or cured ham	1 teaspoon ground black pepper
2 medium onions, chopped fine	½ teaspoon ground red pepper
1 large bell pepper, chopped fine	½ teaspoon ground white pepper
1 cup chopped parsley

It is best to soak the beans overnight in water to cover, but it is not essential -- unsoaked beans simply take longer to cook.

If you are using tasso or ham, cut it in ½-inch dice; if you are using sausage, slice it half inch thick. Place the beans in a Dutch oven or other large heavy pot and add water to cover by about 2 inches. Bring to a boil and add the onions, bell peppers, tasso, ham, or sausage, salt and peppers. Reduce the heat to medium and let simmer, stirring occasionally, until the beans are tender. Soaked beans will take 1 - 1 ½ hours, unsoaked beans up to 3 hours. If the mixture begins to dry out, add more water.

When the beans are tender, remove 2-3 cups of them, mash with a fork, and return to the pot. This makes a thick gravy base for the beans. If there still seems to be a lot of liquid in the pot, mash another couple of batches of beans the same way. Stir in the green onions and parsley and serve over rice.

Serves 6-8 as a main course, 10-12 as a side dish.

KFC COLESLAW RECIPE

* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice



Directions



Finely dice cabbage and carrots.
Place cabbage and carrot mixture into large bowl and add minced onions.

Using regular blade on food processor, process remaining ingredients until smooth.

Pour over vegetable mixture and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving.

Scrambled Pasta Recipe

Ingredients

• 1 green Italian frying pepper or 1 green bell pepper, thinly
• 1/4 tsp crushed red pepper flakes (optional)
• 3 tbsps olive oil
• 4 whole scallions, thinly sliced
• 1/2 tsp kosher salt
• 2 c cooked spaghetti (about 1/4 of a 1-lb box)
• 1/2 c finely sliced fresh basil leaves
• 1/2 c grated Parmesan, plus more for serving
• 4 large eggs

Directions

• Heat the oil In a large-ish skillet over med-heat/flame & saute the green pepper, scallions, & crushed red pepper (if using) until the vegetables are tender but not brown.
• In a medium bowl, whisk the eggs with the Parmesan & salt, then add to the skillet with the cooked spaghetti & basil.
• Toss carefully over med-heat/flame until the eggs are set.
• Serve with grated Parmesan & crusty bread.

Crisp Oven-"Fried" Chicken

1/2 cup whole-grain breadcrumbs

2 tbsp grated Parmesan

2 tsp grated lemon zest

1/2 tsp paprika

1/4 tsp salt

3 tbsp fresh lemon juice

Vegetable-oil cooking spray

4 boneless, skinless chicken breasts (about 5 oz each)

1 tbsp extra-virgin olive oil

Preheat oven to 375°F. In a shallow bowl, combine breadcrumbs, cheese, zest, paprika, and salt. In another shallow bowl, mix lemon juice and 1 tbsp water. Coat a baking pan with cooking spray. Dip chicken in liquid mixture, then in breadcrumb mixture, coating entire breast, and lay on the baking pan. Repeat with remaining breasts. Drizzle chicken with oil. Bake 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

No Bake Cheesecake

This is Jeff's favorite Cheesecake recipe and also his mothers. It's super simple and easy to make.

• 2 pkges of cream cheese room tempature
• 1 graham cracker pie crust
• 1 TB lemon juice
• 1 can condensed milk

Combine all ingridents and pour into pie crust. Let set up for at least 3 hours.

Red Velvet Cupcakes with Creamy Vanilla Icing

These are the cupcakes we got when we went to New York. These are to DIE for... not kidding!

• 3 1/2 cups cake flour (not self-rising)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons cider vinegar

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting .

Epicurious Test-Kitchen Tip: This recipe also makes 2 dozen cupcakes. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner. (There's no need to grease the cups.) Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.

Creamy Vanilla Frosting

• 6 tablespoons all-purpose flour
• 2 cups milk
• 2 cups (4 sticks) unsalted butter, softened
• 2 cups sugar
• 2 teaspoons vanilla extract

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.

Fried Sweet Corn

My father used to make this all the time. I started making this for Jeff and let's just say anytime there is sweet fresh ears of corn, we have this dish!

It is very simple and very not healthy for you... but oh so very yummy!

Ingredients:

• 4 or more fresh sweet corn on the cob (cleaned and cut from the cob)
• 1 TB sugar
• 4 TB of butter
• Salt and pepper to taste

Prepare:

Melt butter over medium heat on stove. Add in sugar and stir until dissolved. Add corn kernels and scrape the cobs over the pan to get the remaining juices/sugar from them. Cook on medium heat stirring constantly to make sure it doesn't burn. Salt and pepper to taste. Cook for 15-20 minutes.

Jambalaya

This is the easiest and most mouth watering way to make jambalaya. It's all about the meats and how you cook them!!

Ingredients:

1 Box of Zatarain's Jambalaya Mix

Boneless Skinless Chicken Breast

Andouille Sausage in links

Jimmy Dean hot breakfast sausage

Prepare:

• Cook the breakfast sausage first. In the same pan cook the andouille sausage, then the chicken. Cut the chicken and andouille sausage into bite sized portions to cook faster.

• Follow the instructions on how to cook the jambalaya and add the meat. Be sure to add all the juices from the meats.

Enjoy!!

Roasted Red Peppers with Basil Oil

Ingredients

• 4 large red bell peppers, seeded and cut in 1/2 lengthwise
• 2 tablespoons olive oil, plus 1 1/2 cups
• Kosher salt
• Freshly ground black pepper
• 3 cups basil leaves, plus 8 basil leaves for garnish
• 1 clove garlic, chopped

Directions

Preheat the oven to 500 degrees F.

Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.

For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped.

When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves

AMAZING Rolo Cookies

These are one of the best cookies I have ever put into my mouth. I kid you not! They are super easy to make and to DIE for!

1 box super moist double chocolate swirl cake mix (I used Triple Chocolate cake mix)

2 eggs

1/2 cup vegetable oil

1 package rolo's

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

Roasted Fennel with Parmesan

Ingredients

• 2 large fennel bulbs
• 1/4 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Parmesan shavings

Directions

Preheat the oven to 400 degrees F.

Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.

Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

Potato-Fennel Gratin

Ingredients

• 2 small fennel bulbs
• 1 yellow onion, thinly sliced
• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter
• 2 pounds russet potatoes (4 large potatoes)
• 2 cups plus 2 tablespoons heavy cream
• 2 1/2 cups grated Gruyère cheese (1/2 pound)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Sweet Cola Ribs

Ingredients

Sweet Cola Barbecue Sauce:

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 cups ketchup
• 1 can cola
• 1/2 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1/2 tablespoon fresh ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground mustard
• 1/2 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce

Dry Rub:

• 2 tablespoons salt
• 2 tablespoons brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon black pepper

Directions

2 racks pork spare ribs (about 3 pound each)

For the sauce:

In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.

For the dry rub:

Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.

For the ribs:

Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.

Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.

Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. *Coat ribs with Sweet Cola Barbecue Sauce and cook for another 20 minutes.

*Reserve some of the sauce for dipping when the ribs are served.

Sunny's Easy Chicken and Dumplings

Ingredients

• 1/4 cup unsalted butter, plus 1 tablespoon
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 whole (5 to 6-pound) chicken, skin on, cut into 8 pieces, including neck
• 6 cups water
• 6 cups low-sodium chicken stock
• 5 to 6 fresh thyme sprigs, plus
• 1 tablespoon chopped leaves
• Small bunch parsley stems, plus 1 tablespoon chopped leaves
• 2 fresh sage sprigs, plus 1 tablespoon chopped leaves
• 1 teaspoon whole black peppercorns
• 1 stalk celery, trimmed and halved crosswise
• 2 to 3 cups all-purpose flour, plus
• 1 tablespoon 1 tablespoon kosher salt, plus more for seasoning
• Special equipment: Kitchen twine

Directions

In a large stockpot over medium-high heat, melt 1/4 cup butter and lightly saute the onions and garlic, about 3 minutes. Add the chicken, water, and stock, making sure liquid covers meat. Tie the thyme sprigs, parsley stems, and sage sprigs together and add to the pot along with the peppercorns, and celery. Bring to a boil, then reduce the heat and simmer the chicken until it is "fall of the bone" tender, about 30 minutes, skimming off scum as it simmers. Remove the chicken from the pot to a cutting board and let cool. Remove the herb bundle and the celery and discard. Reserve the stock. When the chicken is cool enough to handle, pull it from bones and cut into bite-sized pieces.

In a large bowl, mix together 2 cups of flour with the remaining chopped herbs and the tablespoon of salt. Make a well in the middle and pour 1 cup of the reserved chicken stock, including fat, into the well. Using a fork, slowly stir the stock into the flour. Repeat, adding more flour and/or stock until a soft, doughy consistency is reached. Add more flour, 1 tablespoon at a time, if it gets too sticky. On a lightly floured surface, roll the dough out to 1/8 to 1/4-inch thickness. Use a pizza cutter or sharp knife to slice the dough into 2-inch squares, then cut the squares in half on the diagonal into triangles.

Return the stock to a simmer and slowly add the dumplings, allowing some excess flour to remain on the dumplings to increase the body of the broth. Be careful not to let the dumplings touch as they are added to the pot. Cook until the dumplings rise to the surface. If the broth does not thicken to your liking, mix together 1 tablespoon of butter and 1 tablespoon flour in a small bowl with a fork. Slowly add the mixture into the broth to help thicken the soup. Stir in the reserved chicken and ladle into serving bowls.

Roasted Tomato Soup

Ingredients

• 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• Vine cherry tomatoes for garnish, optional
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 quart chicken stock
• 2 bay leaves
• 4 tablespoons butter
• 1/2 cup chopped fresh basil leaves, optional
• 3/4 cup heavy cream, optional

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Peanut Swirl Brownies

Ingredients

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips, divided
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour, divided
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup smooth peanut butter

Directions

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

Mac 'N Cheese with Bacon and Cheese

Ingredients

• Kosher salt
• 1 pound elbow macaroni
• 4 cups milk
• 2 or 3 sprigs thyme
• 4 cloves garlic, smashed and divided
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 5 1/2 cups shredded sharp white Cheddar
• Freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley
• 4 slices bacon, cut crosswise into thin strips
• 1 large onion, diced
• 2 garlic cloves, smashed
• Leaves from 1/4 bunch fresh thyme

Directions

Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.

Preheat the oven to 400 degrees F.

In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.

While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.

To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

Collard Greens

Ingredients

• 1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
• 1 tablespoon House seasoning, recipe follows
• 1 tablespoon seasoned salt
• 1 tablespoon hot red pepper sauce
• 1 large bunch collard greens
• 1 tablespoon butter

Directions

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Peanut Butter Swirl Brownies

Peanut Butter Swirl
1 c. peanut butter chips
6 oz. cream cheese, softened
1/2 c. sugar
2 eggs

Brownies
1 box Betty Crocker Supreme Chocolate Chunk Brownie mix
3 T water
1/2 c. vegetable oil
2 eggs

1. Heat oven to 350. Grease 13×9 inch pan.

2. Microwave PB chips 30 seconds, stir until chips are melted. Stir in cream cheese, sugar, and eggs until smooth. Set aside.

3. In another bowl, stir brownie mix, water, oil, and 2 eggs until well blended. Spread 2/3 in pan. Spread PB mixture over batter. Drop remaining batter by spoonfuls onto PB mixture; swirl with spatula or knice.

4. Bake 30-34 minutes. Cool completely.

I changed the original recipe a bit – I doubled the Peanut Butter Swirl portion after making it once and wanting more peanut butter! It’s lots better with more swirl. And rather than use the special brownie mix I just used a regular brownie mix and added some chocolate chips. The original recipe was good, but these changes made it even better!

Yummy Hawaiian Chicken

6 boneless, skinless chicken breasts
1/2 cup ketchup
1/2 tsp Worcestershire sauce
1 tsp mustard, Dijion best
1/2 cup crushed pineapple with juice
1/2 cup brown sugar

Mix all ingredients together. Bake at 350 for 45 mins or stew in slow cooker for 4-6 hours. Serve over rice. If freezing place chicken in freezer bag. Pour sauce mixture over chicken in bag.

My family loves this fast and easy recipe. I usually double or triple the sauce because we all like lots of it over our rice. I always cook it in the crock pot and either cube the chicken or shread it. Enjoy! =)

Meg's Peanut Butter Fingers

3/4 C. butter
1 C. Brown Sugar
1 C. Sugar
Cream together

3 eggs
whip in

add:
2 tsp. Vanilla
1 C. peanut butter

Combine and add to creamed ingredients
2 1/4 C. Flour
1 tsp. Salt
1 tsp. Baking Soda
2 C. Oatmeal

Cream together butter, sugars. Add eggs and beat until fluffy. Add vanilla and peanut butter. Mix in all dry ingredients to creamed mixture. Spread in a greased cookie sheet. Bake at 350 for 15 min. After cooled spread with a thin layer of 1 C. whipped peanut butter. Frost with chocolate frosting.

Frosting
4T cocoa
4T butter
3-4 T milk
1 tsp. vanilla
3 C. Powder Sugar

Fiesta Corn Dip

1 can of corn

1 can of rotel

1 can of black beans

1 tsp of cumin

juice of 1 lime

stir together and place in refrigerator for one hour. serve with fritos or crackers.

7 Layer Dip

Serves 6

INGREDIENTS

1/3 pound dried baby lima beans, soaked in water for 24 hours
16 oz homemade vegetable stock (see recipe)
2 large red beets, stems removed
1 teaspoon safflower oil, divided
3 small whole wheat tortillas, cut into thin triangular strips
3 cups cauliflower florets
3 cups nonfat milk
10 shrimp, peeled and deveined
½ cup fat free yogurt
1 tablespoon chopped chives
1 oz fresh Alaskan King Crab Leg, out of the shell
(may substitute with 1 oz fresh cooked shrimp or lobster)
10 to 12 leaves of watercress

METHOD

• Preheat oven to 400F.
• Place beets in foil and drizzle with half the oil and 1 teaspoon of water.
• Close the foil around the beets and bake on a tray in the oven for 1 hour or until a knife inserts into the center of each beet without resistance.
• Cool in the refrigerator.
• Cook tortilla strips in oven for 15 to 20 minutes or until strips have colored slightly and are crispy.
• Remove from oven and cool at room temp.
• After the beets go into the oven, drain off soaking liquid from beans and rinse with cold water.
• In a medium pot, bring vegetable stock and beans to the simmer over medium high heat.
• Once simmering, reduce heat to low and cook gently for 1 to 1 ½ hours or until beans are soft and cooked through.
• Once cooked, drain off liquid and move beans to a blender.
• Reserve cooking liquid.
• Cover the lid of the blender with a hand towel and keep it open slightly to release steam, begin pureeing the beans on the lowest speed.
• Slowly drizzle in enough of the cooking liquid to make a smooth puree, about 4 to 6 tablespoons of liquid.
• If puree is still too thick, add more cooking liquid, 1 tablespoon at a time until puree is smooth.
• Remove from blender and leave covered at room temp.
• While beans are cooking, bring cauliflower and milk up to the simmer in a medium pot over medium high heat, but do not allow the milk to boil.
• Once cauliflower has softened, about 10 to 15 minutes, remove from heat and drain.
• Reserve milk.
• In a blender, puree cauliflower on lowest speed, keeping the lid open slightly while covered with a towel to allow steam to escape.
• Slowly drizzle in 3 to 5 tablespoons of the milk and puree cauliflower until smooth.
• Strain cauliflower puree through a fine mesh sieve and leave covered at room temp.
• Heat a large nonstick sauté pan over high heat.
• Sauté shrimp in remaining ½ teaspoon of oil for 2 to 3 minutes on each side or until shrimp is just barely cooked through and pink in color.
• Remove from heat and allow to rest at room temp.
• Chop all but 2 shrimp into a fine dice.
• Peel skin from cooled beets and cut into a small dice.
• Mix yogurt and chives in a small mixing bowl until well incorporated.
• In a small glass bowl or ramekin, begin layering the dip.
• Start out at the bottom with an even layer of the bean puree.
• To that, add the crab, followed by the yogurt, the beets, cauliflower puree, and the chopped shrimp.
• Place the watercress leaves in the center of the shrimp layer.
• Cross the tails of the 2 remaining shrimp and place on the watercress leaves.
• Serve with whole wheat tortilla chips.

Turkey and Black Bean Chili

INGREDIENTS

1 pound dried black beans, soaked in cold water for 24 hours
1 batch homemade vegetable stock, see recipe
2 teaspoons fennel seeds
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 small dry chili, ground
4 tablespoons + 1 teaspoon safflower oil
2 pounds ground turkey meat
½ teaspoon smoked paprika
1 yellow onion, small dice
1 bulb of fennel, small dice
2 red bell peppers, small dice
4 cloves garlic, chopped fine
4 large vine ripe tomatoes, medium dice
1 large acorn squash (about 2 ¼ pounds, top cut off and seed cavity hollowed out
1 large butternut squash (about 4 ½ pounds), cut in half, seed cavity hollowed out
2 red bell peppers
2 yellow bell peppers
2 orange bell peppers
3 zucchini, split in half lengthwise and hollowed out slightly
4 portobello mushrooms, stemmed
2 cups cilantro, chopped semi fine
Juice of 1 lime

METHOD

• Preheat oven to 500F, and grill or indoor grill pan on medium high heat.
• Drain the soaked black beans and rinse with fresh cold water.
• In a large saucepot, add beans and vegetable stock, cover and cook for 2 ½ to 3 hours or until beans are soft and tender.
• Remove from heat and keep covered in a warm place.
• Heat a large sauté pan over high heat.
• Toast each type of seed separately for 1 to 2 minutes or until fragrant and color slightly darkens.
• Remove from heat and in a mortar and pestle, grind spices and dry chili into a fine powder.
• Add paprika to ground spices and mix well.
• Return pan to heat.
• Add 1 tablespoon of oil and cook ½ of the ground turkey
• Season with half the spices and black pepper and stir to break up any extra large chunks.
• Cook for 5 to 7 minutes or until turkey turns light golden brown.
• Remove to a mixing bowl, wipe out pan, and repeat with remaining turkey meat and spices.
• Drain off any excess liquid from turkey meat and reserve.
• In a separate large saucepot, heat the remaining 2 tablespoons of oil over medium high heat.
• Once hot, add onions and sweat for 3 minutes stirring constantly.
• Add fennel and sweat for an additional 3 minutes.
• Add peppers and garlic and cook for 3 minutes stirring occasionally.
• Add tomatoes and gently stir to mix.
• Bring to the simmer, add turkey, and reduce heat to low.
• Cook covered on low heat for 10 minutes, after which the tomatoes will begin to release their liquid.
• Drain the beans from their cooking liquid but reserve ½ cup of the bean broth.
• Add beans and reserved broth to the turkey mixture and gently simmer covered for an hour.
• At this point, brush each squash, the peppers, zucchini, and mushrooms with remaining 1 teaspoon of oil.
• Roast each squash uncovered on a sheet pan for 1 hour or until flesh is just barely soft but not mushy.
• When squash is halfway done, place peppers in the oven and roast for 30 minutes or until skin starts to color and peels away from the flesh.
• Add zucchini to oven when squash and peppers have 10 minutes of cook time left and grill portobellos for 5 minutes on each side.
• Remove all vegetables from oven and grill and reserve.
• Once peppers have cooled slightly, peel skin away from flesh, cut top off pepper and discard seeds.
• Stuff each roasted vegetable with chili and arrange on a platter.
• Garnish with cilantro leaves, squeeze lime juice over chili, and serve.

Grilled and Spiced Chicken Breast with Cucumber Yogurt Sauce

Serves 4

INGREDIENTS

¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
¼ teaspoon coriander seeds
¼ teaspoon cayenne pepper
¼ teaspoon turmeric powder
2 boneless skinless chicken breasts
1 teaspoon lemon juice
2 cloves garlic, peeled and chopped fine
½ cucumber, peeled and deseeded and finely diced
4 cups mixed baby salad greens
4 sprigs fresh cilantro

METHOD

• Preheat a grill or grill pan.
• Place a small sauté pan over medium high heat and toast each of the seeds separately for 1 to 2 minutes and remove from pan to a mixing bowl to cool.
• Using a mortar and pestle or a food processor grind the spices into a powder being sure to break up any large pieces of the seeds.
• Pass the spice mix through a small sifter into a mixing bowl and mix well, set aside.
• On a clean work surface lay out several even layers of plastic wrap approximately 1 foot wide and place one chicken breast over the plastic.
• Cover the chicken with another piece of layered plastic and lightly pound the chicken breast with a meat mallet or meat tenderizer until the chicken breast is thinned out to about a ½ inch thickness, being careful not to rip or tear the chicken breast.
• Repeat with the second chicken breast.
• Lightly brush the grill with a little vegetable oil.
• Season each side of the chicken generously with the spice mix and reserve any remaining spice mix for a later use in an airtight container.
• Place the chicken breasts on the grill and cook for 3 to 4 minutes on each side or until an instant read thermometer inserted into the chicken reads 165F.
• While the chicken is cooking mix the lemon juice, garlic, cucumber and yogurt in a small mixing bowl until well incorporated.
• Remove the chicken from the grill to a plate and let rest for 2 to 3 minutes.
• Arrange the greens on a large serving platter.
• Place the chicken breasts atop the greens and drizzle the sauce over and around the chicken.
• Garnish the chicken with cilantro leaves and serve.

Olive Garden Soup and Bread sticks

1 lb. cooked Hamburger
1 clove minced garlic
1 sm green pepper chopped
1 rib celery chopped
1 med onion chopped
1T. Worcestershire sauce
1 tsp. Basil
1 tsp. thyme
1 tsp. Oregano
1 14 oz. can stewed tomatoes
1 15 oz. can kidney beans
1 15 oz. can great northern white beans
1 can cambell's tomato soup with water

Simmer in heavy pan 1 hour

Bread sticks

Combine:

1 1/2 C warm water
1 scant T. yeast
1 tsp. salt
2 T. sugar

Let set 5-10 min. until foamy film forms on top. Beat in 2 C. then add 1 1/2 c. more flour until it is kneadable. Knead for 3 min. Roll into a rectangle, cut up the middle with a pizza cutter. Then cut at a diagonal into 1 inch strips. Melt 1/4 lb. butter on a large cookie sheet. Roll strips in water and twist. Lay out on cookie sheet. Sprinkle with

Garlic and Parmesan

or

Sugar and cinnamon

Bake for 15-20 min @ 375

Buckeye Delights

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
1 egg

Filling
1/2 cup powdered sugar
1/2 cup peanut butter
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt

Topping
1/2 cup whipping cream
1 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon peanut butter

Directions
1. Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
2. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
3. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
4. Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

{High Altitude (3500-6500 ft): Bake 9 to 10 minutes.}

I don’t have a mini muffin tin (yet) and I’ve made these twice. The first time I did it in a regular muffin tin which worked just fine except they were bigger. These are pretty rich, so a bite size would be great. The second time I just made regular cookies – I used my cookie scoop and filled it up just level with the edge so it was very small. Then I pressed each cookie down to make it flatter.

Both variations worked just fine, so if you need to improvise, go ahead!

Asparagus Au Gratin

1/2 cup water

1-1/2 lb asparagus spears, trimmed

1/2 cup (2 oz) finely shredded natural Swiss cheese

1/4 cup dry bread crumbs

2 tbs butter spread, melted

1/2 tsp dry mustard

1/8 tsp pepper

Heat oven to 400F. Bring water to boil in a 10-inch skillet, add asparagus. Cook 2 minutes, drain. (Asparagus will still be crisp). Place in a 10x6 inch baking dish. Mix remaining ingredients, sprinkle over asparagus. Bake 8 to 10 minutes or until cheese mixture is lightly browned.

Makes 4 servings.

Fried Pasta with Crawfish

1 tablespoon olive oil

2 tablespoons chopped onion

2 tablespoons chopped bell pepper

1 teaspoon chopped garlic

1/2 cup crawfish tails

2 cups cooked angel hair pasta

1 egg

1/2 cup grated Parmesan cheese

1/2 cup grated Cheddar cheese

1 tablespoon parsley, chopped

2 tablespoons olive oil

Salt and pepper to taste

Special cooking utensils: Omelet pan and medium size bowl

Stove temperature: Medium/high

In omelet pan, heat 1 tablespoon olive oil. Saute onion, bell pepper, garlic and crawfish tails until onion is clear and tails are heated through. Season to taste with salt and pepper. Remove from pan and set aside. In medium size bowl scramble egg. Add cooked pasta, crawfish mixture and cheeses. Mix well. In same omelet pan, heat 2 tablespoons olive oil to medium high heat. Add pasta mixture to pan and distribute evenly in pan. Add parsley and more salt and pepper if desired. Cook until browned and you are able to flip it over. Flip over and brown the other side. Serve immediately.

Serve hot with your favorite garnishes.

Serves: 2-3

Crabmeat Au Gratin

1/4 lb butter

2 cloves garlic, juice preferably

2 lb lump crab meat

One 8 oz can mushrooms

1-1/2 cups sharp Cheddar cheese, grated

1/2 cup dry wine, preferably sauterne

4 tbs flour

1 cup light cream

1 cup milk (often takes more to get right consistency, depending upon amount of moisture in crabmeat)

2 tsp hot pepper sauce

Salt to taste

Saute flour in butter lightly. Add cream and milk. Cool until thick. Add garlic juice, hot pepper sauce, wine, mushrooms with juice, then half of grated cheese, stirring constantly. When sauce is smooth and creamy, add crabmeat. Place in well-buttered casserole. Sprinkle with remainder of cheese. Dust with paprika. Bake in slow oven until cheese is melted and brown.

Serves 8.

Chili Con Queso

1/2 cup Chopped Onion

1/4 cup Butter

1 cup Chopped Tomato

4 oz Green Chili Pepper

1/2 tsp Salt

1/2 lb Cheddar Cheese

*** In frying pan, saute onions in butter until tender. Do not brown. Stir in tomatoes, chili peppers and salt. Simmer for 15 minutes. Cube cheddar cheese. Add cheese a few pieces at a time into frying pan. Stir until all the cheese is melted. Pour into chafing dish or fondue pot. Keep warm. Serve with corn chips. Thin mixture with milk if thick.

Chicken and Dumplings

1 hen, cut up

5 to 6 cups water

1 onion, chopped

5 celery stalks, cut up

1 carrot, cut up

2 sprigs parsley

1 bay leaf

1 teaspoon black pepper

1 teaspoon salt

1/2 cup bell pepper

1 tablespoon roux

1-1/2 cups flour

2-1/2 teaspoons baking powder

2 eggs

1/4 cup milk

Fresh chives, chopped

Boil hen, onion, celery, carrots, bay leaf, parsley, bell pepper, salt, roux, and black pepper in 6 cups water for 1 hour. Reduce heat, cover and simmer for 2 hours. Remove 2 cups of liquid and set aside. Remove chicken and place in a platter. Mix 1-1/2 cups flour, 2-1/2 teaspoons baking powder, 2 eggs, 1/4 cup milk, fresh chives should be sticky. Drop by teaspoonfuls into hot gravy. Do not stir. When cooked, teaspoon gravy over chicken.

Serves 10.

Beef Stroganoff

2 lb Sirloin Steak

4 tbs Butter

1/2 tbs Minced Onion

1/2 lb Sliced Mushroom

1/2 pt Sour Cream

Salt

Nutmeg

*** Pound sirloin or tenderloin very thin and cut into near finger-shaped pieces. Melt 1/2 the butter in a large heavy pan. Add onion, cook and stir till onion is tender. Add beef, cook quickly, about 5 minutes, browning on all sides. Set aside. Sauté mushrooms in remaining butter. Season with salt, pepper, and nutmeg and add to beef. Add cream, heat and season delicately to taste. Serve over buttered noodles.

Yield: 4 Servings

New Orleans Red Beans and Rice

6 slices bacon, cut into 1-inch pieces

2 onions, cut into 1/2-inch wedges

1 garlic clove, minced

1 can (13-3/4 or 14-1/2 oz.) beef broth

1 cup brand rice

1 tsp. dried thyme

1 tsp. salt (optional)

1/2 cup diced green bell pepper

2 cans (16 oz. each) red kidney beans, drained

Cook bacon in 10-inch skillet over medium heat until browned but not crisp, about 5 minutes. Remove bacon from skillet; drain off all but 2 tablespoons drippings. Add onion and garlic to skillet; cook until onion is tender but not brown, about 5 minutes. Add enough water to beef broth to make 2-1/2 cups. Add to skillet and bring to a boil. Stir in rice, bacon, thyme and salt. Cover tightly and simmer 15 minutes. Add green pepper, cover, and continue cooking 5 minutes. Remove from heat. Stir in beans. Let stand covered until also liquid is absorbed, about 5 minutes.

Makes 6 servings

French Quarter Red Beans and Rice with Sausage

6 cans creme style red beans

2 large packs ground sirloin

3 large onions

3 large bell peppers

3 stalks of celery

Minced garlic and seasoning

Sausage

In large pot, brown ground meat. Do not drain. Add onions, bell peppers, garlic, celery and season. Cook down for about 30 minutes. Take 3 cans of the beans and mash them in a bowl with a fork and add to ground meat mixture. Add the other 3 cans whole and 1 can of water. In a skillet on the side, brown some sliced sausage then add it to the red bean mixture. Add 1 tablespoon hot sauce. Serve with cooked rice that has chopped parsley & green onions mixed in with it.

Serves 6-8.

Chinese Rice

1 qt Peeled Shrimp

1 stick Margarine (1/4 lb)

1 Can Cream of Chicken Soup

1 4 oz Can Pieces Mushroom

1 Can Chinese Vegetables

1 Medium Chopped Onion

1 Medium Chopped Big Bell Pepper

1 cup Raw Rice

To Taste Salt & Pepper

*** Sauté shrimp in margarine. Add all ingredients including rice. Bake 300F for 1 hour covered. Stir after 1/2 hour. If recipe is doubled, then cook two (2) hours.

Yield: 6 Servings

Cajun Rice Dressing

1-1/2 lb ground meat

1/2 cup chopped bell pepper

1 tsp cayenne pepper

1-1/2 cup raw rice

1 can cream of mushroom soup

1 can of French onion soup

2 stalks chopped celery

1/2 cups chopped parsley

1/2 cup onion tops

Mix all ingredients and pour into 12x9x2 inch pan - raw. Seal tight with foil. Place in preheated oven at 400F for one hour.

Black Eye Peas With Rice

2 slices bacon

1 medium onion, chopped

One 15 oz can black-eyed peas, drained

One 14-1/2 oz. can stewed tomatoes, undrained (diced)

1 cup cooked regular rice

1/4 teaspoon salt

1/4 teaspoon pepper

Cook bacon in large skillet until crisp. Remove bacon, reserve two tablespoons drippings in skillet. Crumble bacon and set aside. Saute onions in drippings until tender. Add remaining ingredients, stirring well. Spoon mixture into a 1-1/2 quart casserole dish. Bake at 350F for 30 minutes. Garnish with bacon.

6 Servings.

Crab and Corn Bisque

4 oz. butter

2 med. onions, chopped

2 cup flour

1 lb. white crab meat

1 can whole kernel corn

1 can cream style corn

1/4 gal. milk

2 cup water

1 qt. cream

1 1/2 tbsp. chicken base

1/2 tbsp. white pepper

2 cans milk

2 tbsp. accent

cornstarch roux (2 tbsp. cornstarch and 3/4 cup water)

1/8 cup parsley flakes

1/8 cup green onions, chopped green tops

Method: Saute onions in butter, add flour and mix well, letting simmer for 5 minutes. Add corn, crabmeat, milk, cream, chicken base, white pepper and accent. Let cook for 15 minutes. Add cornstarch roux and simmer for 10 minutes. Add parsley flakes, onion tops and 2 cups water. Cook an additional 5 minutes and serve.

Corn Soup with Shrimp

3 tbsp. oil

5 tbsp. flour

1 medium onion, chopped

1 cup shallots, chopped

2 cloves garlic

1 medium bell pepper, chopped

2 celery stalks, chopped

4 tbsp. dried parsley flakes

1 can (17 oz. each) stewed tomatoes, chopped

1 can tomatoes and chili peppers, chopped

3 cans (17 oz. each) whole kernel corn

1 can cream-style corn

5 qt. water

2 lbs. shrimp, peeled and deveined

Salt and pepper, to taste

Heat oil in soup pot. Make a roux by adding flour and cooking until brown.

Add onion, shallots, garlic, bell pepper, celery and parsley. Cook 10 minutes, or until onion is tender. Add stewed tomatoes and tomatoes and chili peppers; cook 10 minutes longer, stirring constantly. Add whole kernel corn and cream-style corn; stir until well mixed with seasonings. Add water, salt and pepper. Simmer one hour, stirring occasionally. Add shrimp. Simmer 30 minutes longer.

Makes about 10-12 servings

Corn and Crabmeat Soup

1 lb white crab meat

1/4 lb butter

1 med onion, chopped fine

1 rib of celery, chopped fine

1 can Rotel-diced tomatoes and green chiles (10 oz)

One 15 oz can cream style corn

One 11 oz can clear beef broth

1 pint half & half

Garlic powder to taste

Saute onion and celery in butter until onion becomes clear. Add Rotel tomatoes and cook down. Add cream style corn and bring to slow simmer. Be careful, it will stick to bottom of pot. Add beef broth and heat well. Add half & half and bring to high heat. Do not boil. Add crabmeat and heat well.

Chicken Andouille Gumbo

1 lg. stewing chicken

1 lb. andouille, sliced in 1/4 inch slices

6 lg. white or yellow onions, chopped

1 sm. bunch green onions, cut fine

1 sm. bell pepper, chopped

1 tbsp. chopped celery

1 tbsp. finely chopped parsley

1 clove garlic, chopped

12 oysters

12 dry shrimp

Salt, black pepper and red cayenne

3/4 cup all-purpose flour (for roux)

1 cup cooking oil

6 cup hot water

Cut up chicken, wash and season with salt and pepper. Heat one cup oil in heavy skillet and fry chicken until brown. Remove chicken and put aside. Pour remaining oil into large heavy pot, for making roux. After roux is made, lower heat and add all chopped ingredients, except green onions, garlic and parsley. Cover and simmer until onions are clear, stirring occasionally. Add sliced andouille and chicken to roux mixture, cover and let simmer about 1/2 hour. Stir often during this process. Keep heat low through this point. Add water, garlic, parsley and green onions. Heat may be increased until mixture begins to boil; lower heat to simmer, cover and cook 1-1/2 to 2 hours or until chicken is tender. This yields a lot of liquid and is served over rice.

Optional:
File may be sprinkled on top of each bowl before serving.

(Cook enough rice for 6 people)