Bacon and Egg Macaroni Salad

Ingredients

• 6 large eggs
• 1 pound macaroni
• 1 pound good quality bacon
• About 1/4 cup grated onion and its juice
• 1 clove garlic, grated or pasted
• 1 rounded tablespoon Dijon mustard
• About 3 tablespoons white balsamic vinegar or white wine vinegar
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon hot sauce
• 1 (4-ounce) jar chopped pimientos, drained
• 1/2 cup chopped flat-leaf parsley

Directions

Preheat the oven to 375 degrees F.

Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop.

Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.

Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta.

While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.

Garlicky Patty Melts with Provolone

Ingredients

• 2 pounds ground sirloin
• 1 to 2 Fresno chile peppers, seeded depending on heat tolerance, and finely chopped
• 3 to 4 cloves garlic, finely chopped
• 2 small sprigs rosemary, finely chopped
• A handful flat-leaf parsley, finely chopped
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil, for drizzling
• Softened butter
• 12 slices good quality white or Italian bread
• A couple handfuls arugula or baby spinach leaves
• 12 slices sharp deli-sliced provolone

Directions

Heat a griddle or cast iron pan over medium-high heat.

Combine the meat, chile pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil. Form into 6 thin patties. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side. Remove from the heat.

Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.

Olive Garden Salad Dressing

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
sugar (optional)

Place all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an air tight container in the refrigerator. Another great use for the Olive Garden salad dressing is you can use it for a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing, can be used in more than one way.

Making Olive Garden Salad Dressing at home is easy to do. You can make other recipes that taste just like they do in a restaurant.

Olive Garden Zuppa Toscana

1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 (14.5 ounce) cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream

Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.

Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.

Popeyes Red Beans

3 (15 1/2-ounce) cans red beans, divided
1/2 to 3/4 pound smoked ham hock
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1/4 cup plus 1 tablespoon lard
4 to 5 cups cooked long grain rice, drained

Pour 2 cans of beans with their liquid into a 2-quart pan. Add the smoked ham hock and water. Bring the pan to a simmer on medium heat for an hour, until the meat starts to loosen from the bone. Remove from the heat and cool until the ham hock is cool enough so the meat can be removed from the bone. Place the meat, beans, and liquid in a food processor. To the mixture add the onion powder, garlic salt, crushed red pepper, salt, pepper, and lard. Process for only 4 seconds. The beans should be chopped and have a soupy, liquid consistency. Now drain the liquid from the remaining can of beans and add the beans to the food processor. Process just for a second or two—you want these beans to remain almost whole. Pour the bean mixture back into the pan and cook slowly on low heat, stirring often, until ready to serve. Serve the beans over the cooked rice.

Cheesecake Factory Cajun Jambalaya Pasta

Ingredients:

• 1/2 teaspoon white pepper


• 1/2 teaspoon cayenne pepper


• 1 1/2 teaspoons salt
  
• 1/2 teaspoon paprika
  
• 1/4 teaspoon garlic powder
  
• 2 boneless skinless chicken breasts (halved)
  
• 1/2 lb large shrimp (peeled and deveined)
  
• 5 quarts water
  
• 6 ounces fettuccine
  
• 6 ounces spinach fettuccine
  
• 2 tablespoons olive oil
  
• 2 medium chopped tomatoes
  
• 1 sliced green bell pepper
  
• 1 sliced red bell pepper
  
• 1 sliced yellow bell pepper
  
• 1 medium onion, sliced
  
• 1 1/2 cups chicken stock
  
• 1 tablespoon cornstarch
  
• 2 tablespoons white wine
  
• 2 teaspoons chopped fresh parsley
  
• 1/4 teaspoon onion powder
  

Directions:

1. Make a cajun seasoning blend by combining the white pepper, cayenne pepper, paprika, garlic powder, and onion powder in a small bowl.


2. Cut the chicken breasts into bite-size pieces.


3. Use about one- third of the seasoning blend to coat the chicken pieces.


4. In another bowl, sprinkle another one-third of the spice blend over the shrimp.


5. Start your pasta cooking by bringing 5 quarts of water to a boil over high heat.


6. Add both fettuccine to the hot water, reduce the heat to medium, and simmer for 12 to 14 minutes or until the pasta is tender.


7. While the pasta cooks, heat 1 Tablespoon of the olive oil in a large frying pan or skillet over high heat.


8. When the oil is hot, saute' the chicken in the pan for about 2 minutes per side or until the surface of the chicken starts to turn brown.


9. Add the shrimp to the pan with the chicken and cook another 2 minutes, stirring occasionally to keep the shrimp from sticking. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan!


10. Put the pan back over high heat and add the remaining tablespoon of oil to the pan.


11. Add the tomatoes, peppers and onions to the oil. Sprinkle the vegetables with the remaining spice blend and saute' for about 10 minutes or until the vegetables begin to turn dark brown or black.


12. Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over high heat until the stock has been reduced to just about nothing.


13. Add the remaining 3/4 cup of stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the spices and cooking food.


14. Stir constantly, scraping the blackened stuff on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.


15. Combine the cornstarch with the wine in a small bowl. Stir until it is dissolved. Add this to the pan and simmer over low heat until the sauce thickens slightly. When the pasta is done, drain it and spoon half onto a plate.


16. Spoon half of the jambalaya over the pasta. Sprinkle half the parsley over the top.


17. Repeat for the second serving.

Chicken Parmesan

Ingredients

Tomato sauce:

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (1/2 cup)
• 2 to 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes, preferably organic
• 1 tablespoon balsamic vinegar
• Salt to taste
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped fresh basil leaves

Chicken:

• Cooking spray
• 4 thin chicken cutlets (about 1 1/4 pounds total)
• Salt to taste
• 2 large egg whites
• 6 tablespoons dry Italian bread crumbs
• 2 tablespoons grated Parmesan
• 3 tablespoons all-purpose flour
• 4 to 5 teaspoons olive oil
• 1/2 cup part-skim shredded mozzarella cheese

Directions

Tomato Sauce: Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from the heat; stir in the basil.

Chicken: Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat.

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.

Crab Cakes with Spicy Cream

Ingredients

• Canola oil cooking spray
• 2 teaspoons canola oil
• 2 scallions, thinly sliced, green and white parts
• 1 medium green bell pepper, finely diced
• 1 jalapeno pepper, finely diced
• 1 tablespoon finely grated fresh ginger root
• 2 cloves of garlic
• 1 pound of crab claw meat, picked over
• 1 teaspoon finely grated lime zest
• 2 tablespoons fresh lime juice
• 1/4 cup finely chopped fresh cilantro leaves, plus 18 whole cilantro leaves
• 1 large egg, beaten to mix
• 1 cup of Panko breadcrumbs, or regular unseasoned breadcrumbs
• 3 tablespoons canola mayonnaise
• 1/2 teaspoon salt
• 1/3 cup nonfat, plain Greek-style thickened yogurt
• 1 teaspoon hot chili-garlic sauce, such as Sriracha, plus more to taste

Directions

Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.

Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.

In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.

Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.

Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.

To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.

Beef Stroganoff

Ingredients

• 4 teaspoons canola oil
• 1 pound top round, London broil, or flank steak, thinly sliced
• 1 small onion, thinly sliced
• Two 8-ounce packages white button mushrooms, cleaned, stemmed, and sliced (about 5 cups)
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 2 cups low-sodium beef broth
• 1/2 cup dry red wine
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup plain Greek-style nonfat yogurt

For Serving:

• 4 cups cooked whole-wheat egg noodles
• 4 teaspoons minced fresh parsley

Directions

Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate.

Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat. Add the onions and cook, stirring, until soft and translucent, about 3 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft and have released most of their water, about 5 minutes.

Return the beef and juices to the pan and stir to incorporate. Sprinkle with the flour and stir until well combined. Add the beef broth, wine, salt, and pepper and bring to a boil. Reduce the heat and simmer until the mixture thickens and reduces slightly, 5 minutes. Stir in the yogurt and cook for 1 minute more.

Spoon the mixture over the noodles and garnish with parsley.

Beef Taco Salad with Chunky Tomato Dressing

Ingredients

For the Meat:

• 3/4 pound lean ground beef (90 percent lean or higher)
• 2 cloves garlic, minced
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 tablespoon chili powder
• 1/4 teaspoon cayenne pepper, plus more to taste
• 1/3 cup water

For the dressing:

• 4 medium tomatoes, diced
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the salad:

• 2 hearts romaine lettuce, chopped
• 1/2 cup grated Cheddar
• 2 ounces baked corn tortilla chips (about 32 chips)

Directions

To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.

To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.

Baked Fish and Chips

Ingredients

For the Chips:

• 3 medium russet potatoes (1 1/4 pounds)
• 1/4 cup extra-virgin olive oil
• Pinch of cayenne pepper
• Kosher salt

For the Fish:

• Olive oil cooking spray
• 2 3/4 cups crispy rice cereal
• Kosher salt and freshly ground black pepper
• 3 large egg whites
• 1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
• Tartar sauce and/or malt vinegar, for serving (optional)

Directions

Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.

Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.

Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.

Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.

Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.

Fettuccini Alfredo with Zucchini Ribbons

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 medium zucchini (about 8 ounces each)
• 12 ounces Fettuccini pasta, preferably whole wheat
• 1 tablespoon all-purpose flour
• 1 cup cold 1% low-fat milk
• 1/2 cup evaporated skim milk (not condensed milk)
• 1/2 teaspoon salt, plus more to taste
• 3/4 cup freshly grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley leaves

Directions

Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons.

Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl.

Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.

Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.

Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen.

To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.

Three-Cheese Macaroni

Ingredients

• 1 large egg
• 1 12-ounce can evaporated whole milk
• Pinch of cayenne pepper
• Pinch of freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
• 1/2 cup grated sharp cheddar cheese (2 ounces)
• 1/4 cup grated parmesan cheese (1 ounce)
• 1/2 head cauliflower, cut into small florets (4 cups)
• 4 cups medium pasta shells (9 ounces)

Directions

Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.

Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.

Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.

Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.

Sand Art Brownies

Making Sand Art Brownies

These are a great gifts that you can do for Christmas for friends, family or neighbors. It is an easy and yummy gift that anyone would enjoy!

(If giving as a gift, you would need to type up a card and include the following instructions below with it)

::Layer in a wide mouth jar::

1/2 C plus 2 TB flour
2/3 tsp salt
1/3 C cocoa
1/2 C flour
2/3 C brown sugar

(pat down in jar at this point)

2/3 C sugar
1/2 C semisweet chocolate chips
1/2 C vanilla baking chips
1/2 C chopped walnuts or pecans (optional)

Cooking the Sand Art Brownies

Combine contents of jar with:

1 tsp vanilla
1/3 C vegetable oil
1/3 C water
1 egg

Pour into greased pan and bake at 350 degrees. For a 7 x 11 pan cook for 35 minutes and for a 9 x 9 pan cook for 30 minutes. Do not overcook!

How to cook a perfect Turkey

This is for a bird that is 20 lbs or more. Take out the bird on Friday and thaw in the refrigerator to be cooking on the following Wednesday ( it will need to sit out for 6 days to be sure the bird is completely defrosted).

Brine the bird:

What you will need:

Water

Sugar

Kosher Salt

Fresh Herbs

For a minimum of 3 hours, you want to brine your turkey.You will need a container larger enough to cover the turkey fully with water.

Prepare a brine. Brine will seal in the flavors and juices of the bird. A simple brine recipe is 4 quarts of water, 1 cup of sugar and 1 ½ cups of Kosher salt. Adjust your brine mix to completely cover the turkey. To add taste, add salt, pepper, garlic or herbs to taste.

A simple brine recipe is 4 quarts of water, 1 cup of sugar and 1 ½ cups of Kosher salt. Adjust your brine mix to completely cover the turkey. To add taste, add salt, pepper, garlic or herbs to taste.

When it's time to prepare the turkey, my best advice is to take it out about 30 minutes before you cook it, dry it off and allow the skin to get to room temperature, or as close to it as you can.

Preparing the Turkey after the brine:

What you will need:

2 sticks of unsalted butter at room temperature

Fresh Rosemary Twigs

Thyme (fresh or dried)

Large onion cut up

3 Carrots chopped up

2 Celery stalks chopped up

2 Oranges sliced to make circles (length wise)

Place the turkey in the baking pan. Add to butter some fresh chopped rosemary and thyme. You will want to separate the skin from the breast of the turkey by running your hands under the skin to the top of the breast. This will allow you to separate the skin, so you can butter and place items under it. You will want to make sure you remove anything that is inside the turkey and trim off any excess fat.

Once the skin is separated from the breast, you will take some butter and rub on the inside of the skin and then on the top and sides of the turkey. Having the turkey closer to room temperature will help with the butter sticking to the bird. Once the bird is covered in butter, take 2 orange slices and place in the left breast of the turkeys skin. You will be able to see the slice through the skin as it sits on the breast. Repeat on the other side of the turkey. Add a few chopped onions under that skin and some fresh herbs.

To keep the bird in place better, tuck the wings under the turkey.

You will want to add the remaining chopped vegetables and place them inside the turkey. It will be stuffed pretty well, but will give off amazing flavors.

Cooking the Turkey:

Preheat oven to 350 degrees. Place turkey in oven for 2 hours. Then turn down heat to 225 degrees and place heavy foil on turkey, bake for 18 hours.

If you have a smaller bird, like 16 lbs, you will want to take off at least 2 more hours.

**If you are eating at 3:30pm, you will want to put you turkey in at 7:30 pm the night before, and turn down the oven at 9:30pm. **

To know if the turkey is done, you will need to check the temperature. You will need to put the thermometer next to the breast and thigh for the best reading.

Fluffy Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/4 cup shortening, melted

Directions

1. In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and shortening; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Cowboy Casserole

We made this for my niece's bridal shower. It came out so yummy. It is the perfect breakfast all in one pan!

2 bags of frozen shredded hash browns

1 lb cooked ham (deli honey ham)

4 cups shredded cheese

6 eggs

1/2 pint half and half (1 cup)

salt and pepper

1 large yellow onion, sauteed

1 lb cooked bacon

Add both bags of hash browns in a 9x13 pan for 1 hour at 400, it will look like it's too much, but they cook down. Mix eggs, half and half and salt and pepper. I cooked my bacon and then sauteed the onions in the bacon grease until they were tender. Layer bacon, ham, cheese, and onion on top of the cooked hash browns. Pour egg mixture over top and cook for 45 min at 350.

(If you choose to make this the night before do everything except pour the egg mixture over the casserole in the morning. I still prepare this the night before so that I don't have to do it in the morning.)

French Toast Casserole

We made this for my neice's bridal shower. It turned out so well. I recommend this for any special event, or just a down home breakfast with family.

1 loaf Kneaders chunky cinnamon bread (Kneaders is a brand of bread, if you do not have a Kneaders, make sure you get the thickest cut of bread or buy 2 loaves)

8 eggs

3 cups milk

1 T brown sugar

3/4 tsp salt

1 T vanilla

2 T butter + some for prepping the pan

Prep a 9x13 pan generously with butter. Place bread flat in baking dish. Mix all remaining ingredients except butter. pour over the top. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45-50 min at 350 degrees. Serves 8-12 Enjoy.

Carmel Syrup

1 cup brown sugar

1 cup cream

1 cup light Karo syrup

Blend together and heat on the stove top until warm.

Olive Garden Lemon Cream Cake

Ingredients

1 white cake mix,prepared

8 oz. cream chees, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice

1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter

Directions

Prepare cake as directed in a 10" round cake pan or 10" round spring form pan.
Blend cream cheese, powered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until needed.
Mix flour and powered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.
After cake is cooled, cut in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently. Chill for 3 hours. Cut into 12 pie shaped slices. Makes 12 servings.

Cheesecake Factory's Avocado Egg Rolls

Ingredients:

Dipping sauce

• 3 -4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon tamarind pulp
• 1/2 cup honey
• 1 pinch powdered saffron
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

Egg rolls

• 1 large avocado, peeled, pitted, & diced
• 2 tablespoons sun-dried tomatoes packed in oil, chopped
• 1 tablespoon minced red onion
• 1/2 teaspoon fresh cilantro, chopped
• 1 pinch salt
• 3 egg roll wraps
• 1 egg, beaten

Directions:

1 Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.

2 Stir until tamarind is dissolved.

3 In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.

4 Pour mixture into a bowl and stir in oil.

5 Refrigerate until ready to use.

6 Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.

7 Distribute filling evenly onto center of each egg roll wrapper.

8 Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.

9 Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.

10 Repeat with remaining wrappers.

11 Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.

12 Drain on brown paper bags.

13 Slice egg rolls diagonally across middle and serve with prepared dipping sauce!

Strawberry Lemonade

1/2 c lemon juice
2 c cold water
1/4 c sugar
1 10oz package frozen strawberries thawed
5 c ice cubes

Put all ingredients in except ice cubes in blender. Blend on high until smooth. While blender is on, add one ice cube at a time.

Makes 6 servings.

Greek Cookies

This is my husbands FAVORITE holiday cookie, or cookie ever. They are super yummy, especially with a tall glass of cold milk!

1/2 lb of butter
1/2 lb margarine
1/2 c powder sugar
1 beaten egg

Cream all ingredients together then add:

4 1/2 c flour
1 tsp vanilla
1 c walnuts, chopped finely

Roll dough into mini football shapes and place on ungreased baking sheet. Bake on 350 degrees for 30 minutes, or until golden brown on top. The cookie should be brittle and a little hard when touched.

Let cookies cool and roll into powder sugar.

Gingerbread Cookies for the Holidays

Directions

A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception.

Ingredients

The foundation:

• 1 1/2 sticks lightly salted butter, softened
• 1 2/3 cups sugar
• 1 orange, zested

The dry ingredients:

• 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon ground dry ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt

The wet ingredients:

• 2 eggs
• 1/2 cup dark molasses
• 1 lemon, juiced

Easy Orange Frosting, recipe follows

In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.

Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.

In another bowl, whisk together the eggs, molasses and lemon juice.

Preheat the oven to 350 degrees F.

When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.

Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.

Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others.

Why not have a little frosting on your gingerbread?

Easy Orange Frosting:

• 1 cup powdered sugar
• Finely grated zest of 1 orange
• 1 to 2 tablespoons freshly squeezed orange juice
• 1/2 teaspoon orange liqueur
• 1/4 teaspoon light corn syrup

In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.

Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.

The Variation:

I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes.

These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling...

Sage Potatoes Au Gratin

Ingredients

• 3 tablespoons butter, divided
• 2 cups heavy cream
• 1/2 teaspoon kosher salt, plus more for seasoning
• 10 fresh sage leaves
• 1 pound russet potatoes
• Cayenne pepper
• 1/2 cup grated Manchego cheese

Directions

Preheat the oven to 400 degrees F. Butter an 8 by 8-inch casserole dish using 1 tablespoon of the butter.

In a pot, add the heavy cream, 1/2 teaspoon salt, and sage leaves. Bring to a simmer and steep for 10 minutes. While steeping, peel and slice the potatoes 1/8-inch thick on a mandolin. Begin to layer the potatoes on the bottom of the prepared dish, overlapping each slice by half. When the first layer of potatoes is complete, season with salt, cayenne pepper, and sprinkle with a third of the cheese. Repeat two more times, ending with a final layer of just potatoes.

Strain the heavy cream and discard the sage. Pour the heavy cream over the casserole, pressing the potatoes down. Dot the remaining 2 tablespoons butter in pieces evenly over the top of the potatoes. Cover with aluminum foil and place in the oven, lowering the temperature to 350 degrees F. Bake, covered, for 40 minutes. Uncover and bake 20 minutes more. Serve hot.

King's Greens (Collard Greens with Ham Hock)

Ingredients

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 ham hock
• 2 cloves garlic, chopped
• 2 bunches collard greens, stems discarded, leaves washed twice, cut into ribbons
• 4 cups chicken stock
• 2 cups water
• 1 tablespoon apple cider vinegar
• Kosher salt and freshly ground black pepper

Directions

In a stock pot on medium heat, melt the butter and then add the oil, onions, and ham hock. Stir and cook until the onions are translucent and tender. Add the garlic and cook a bit more, and then add the greens and saute until they become bright green. Add the stock, water, and vinegar, and then raise the heat to a boil, lower to a simmer, and cook for at least 1 1/2 hours. When ready, the ham hock meat will be easy to remove from the bone. Do so and make sure each serving gets a chunk of ham hock. Season with salt and pepper, to taste, remembering the ham hock and broth will add salt content. Add a little extra vinegar at the end, if desired.

Molten Chocolate Cake with Crushed Candy Canes

Ingredients

• 1 1/4 sticks unsalted butter
• Granulated sugar, for the ramekins
• 1/2 (6-ounce) bag semisweet chocolate chips
• 3 eggs
• 3 egg yolks
• 1 1/2 cups powdered sugar, plus a little more for dusting
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 2 candy canes, smashed to bits
• Special equipment: 6 ramekins or aluminum souffle cups

Directions

Preheat the oven to 425 degrees F.

Melt 1/4 a stick of butter in a small saucepan over low heat. Paint the inside of 6 ramekins or aluminum souffle cups with butter. Coat the inside of each ramekin with granulated sugar. Reserve.

Put the remaining stick of butter and chocolate chips in a large mixing bowl. Set the bowl on a saucepan filled with about 1-inch of boiling water. Be sure that the bowl is not touching the water. Gently stir the butter and the chocolate together until melted and the mixture is smooth. Turn off the heat and reserve.

Combine the eggs, yolks, sugar and vanilla in the bowl of a stand mixer. (This can also be done with a hand beater.) Beat the egg mixture until it doubles in size, and gets very thick and very pale.

Gently whisk the melted chocolate and butter into the egg mixture. Remove the bowl from the mixer and gently stir in the flour. Pour the batter into the prepared ramekins. Arrange the ramekins on a baking sheet and bake in the preheated oven for 14 to 15 minutes. Remove the cakes from the oven and let rest for 3 to 4 minutes.

Remove the cakes from the ramekins, and arrange them on individual serving plates. Dust with powdered sugar and garnish with crushed candy cane.

HOHOHOHOHO!!!

Wild Mushroom Soup with Arugula and Crispy Serrano Ham

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 pounds assorted wild mushrooms (portobello, cremini, shiitake, oyster, porcini), wiped clean and chopped
• Salt and freshly ground black pepper
• 1 small Spanish onion, thinly sliced
• 12 cremini mushrooms, coarsely chopped
• 2 tablespoons flour
• 6 cups homemade Rich Chicken Stock, recipe follows, or low-sodium canned chicken broth
• 1 tablespoon porcini powder*
• 2 cups canola oil
• 8 slices serrano ham
• 1/4 pound wild or regular arugula
• White truffle oil, for drizzling

Directions

Heat 3 tablespoons butter with 1 tablespoon olive oil in a large stockpot over high heat. Add the wild mushrooms and cook until the mushrooms are golden brown and their liquid has evaporated, about 8 to 10 minutes. Transfer the mushrooms to a bowl.

Heat 1 tablespoon butter with 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the cremini mushrooms and cook until golden brown, about 4 to 5 minutes. Sprinkle flour over mushrooms and cook for 2 minutes. Add the stock and porcini powder and cook for 20 minutes. Season, to taste, with salt and pepper. Strain the stock through a strainer into the stockpot that you sauteed the wild mushrooms in and discard the onion and mushrooms.

Cook stock over medium heat until thickened slightly and then stir in the sauteed wild mushrooms and cook for 15 minutes. Season, to taste, with salt and pepper.

While the soup is cooking, heat the canola oil in a high sided saute pan over high heat until the oil begins to shimmer. Carefully add the ham, in batches, and cook until crispy, about 45 seconds to 1 minute. Drain on a plate lined with paper towels.

Ladle the soup into bowls, add a handful of arugula, top with a slice of the crispy ham, and drizzle with a teaspoon of white truffle oil.

Rich Chicken Stock:

• 4 pounds chicken bones, chopped
• 3 large Spanish onions, quartered (skin left on)
• 1/2 head celery, coarsely chopped
• 2 large carrots, coarsely chopped
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 bay leaves
• 1/4 cup whole peppercorns
• Small bunch flat-leaf parsley, stems only
• 6 sprigs fresh thyme

Preheat oven to 450 degrees F.

Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.

Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

Yield: about 6 cups

Rich Chicken Stock

• 4 pounds chicken bones, chopped
• 3 large Spanish onions, quartered (skin left on)
• 1/2 head celery, coarsely chopped
• 2 large carrots, coarsely chopped
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 bay leaves
• 1/4 cup whole peppercorns
• Small bunch flat-leaf parsley, stems only
• 6 sprigs fresh thyme

Preheat oven to 450 degrees F.

Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.

Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

Yield: about 6 cups

Chicken-Posole Soup

Ingredients

• 1 recipe Rich Chicken Stock, recipe follows
• 2 ancho chiles, soaked in water to soften
• 1-ounce dried porcini mushrooms, soaked in water until soft, drained, and chopped
• 1 (28-ounce) can hominy
• 2 roasted chicken breasts, skin removed and meat shredded
• 2 tablespoons chopped fresh cilantro leaves
• Salt and freshly ground black pepper
• 1 cup shredded white Cheddar
• Fried Blue and White Corn Tortillas, for garnish, recipe follows, or store bought tortilla chips, crumbled

Directions

Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined. Add pureed anchos, porcini, and hominy and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.

Ladle soup into bowls and top with cheese and some fried tortillas.

Rich Chicken Stock:

• 4 pounds chicken bones, chopped
• 3 large Spanish onions, quartered (skin left on)
• 1/2 head celery, coarsely chopped
• 2 large carrots, coarsely chopped
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 bay leaves
• 1/4 cup whole peppercorns
• Small bunch flat-leaf parsley, stems only
• 6 sprigs fresh thyme

Preheat oven to 450 degrees F.

Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.

Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

Yield: about 6 cups

Fried Blue and White Corn Tortillas:

2 cups peanut oil

2 blue corn tortillas, julienned

2 white corn tortillas, julienned

Kosher salt

Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2 batches and cook until just crisp. Transfer to a plate lined with paper towels and season with salt immediately.