Mini Bacon Cheddar Quiche

Ingredients:

 

1 recipe of savory pie crust

5 eggs, beaten

1/4 c. milk or cream

1 tsp. hot sauce

2/3 c. finely shredded cheddar cheese

1/2 lb. bacon, cooked and crumbled

1 tbsp. minced parsley or chives

Salt and pepper

Directions:

Preheat oven to 400 degrees.

 

Roll out dough, cut with a biscuit cutter. Place disks into a mini muffin pan sprayed with nonstick spray.

 

Beat eggs and cream in a bowl, Add in hot sauce, cheese, bacon, parsley, salt and pepper. Mix well.

 

Use a teaspoon and spoon some mixture into each cavity.

 

Bake for 10 minutes, or until golden brown and puffy. Serve with more parsley or snipped chives.

Mexican Cornbread Salad

Ingredients:

1 (1-ounce) package dry ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
6 corn bread muffins
2 (16-ounce) cans pinto beans, rinsed and drained
1 green bell pepper, chopped
2 (15.25-ounce) cans whole-kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
2 cups (8 ounces) shredded Mexican cheese blend
6 scallions (green onions), sliced

Instructions:

In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside.
 
Crumble half of the corn muffins into a large glass bowl or trifle dish. Layer beans over corn muffins, then bell pepper, sour cream mixture, corn, tomatoes, bacon, the remaining corn muffins, the cheese, and scallions.
 
Cover, and chill for at least 2 hours before serving.

Buffalo Chicken Grilled Cheese Sandwich

Ingredients:

1/4 cup cooked shredded chicken, warm
1 tablespoon hot sauce
1/2 tablespoon mayo (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
1 tablespoon green or red onion, sliced or diced
1 tablespoon blue cheese, room temperature, crumbled
1/4 cup cheddar cheese, room temperature, grated
1 tablespoon butter.

Directions:

Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.

Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.

Heat a non-stick pan over medium heat.

Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Baked Chicken and Rice

Ingredients:

2 tablespoons olive oil

1 whole cut-up chicken or about 3 pounds parts

Salt and freshly ground black pepper

2 medium onions, chopped

1 tablespoon minced garlic

1 1/2 cups short-grain white rice

Pinch saffron threads, optional

3 1/2 cups water, chicken stock, or vegetable stock, or more as needed

1 cup peas (frozen are fine; no need to thaw them)

Directions:

Put the oil in a large skillet over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook, undisturbed but adjusting the heat so the chicken sizzles but doesn't burn, until the pieces release easily from the pan, 5 to 10 minutes. Then turn and rotate them every few minutes to brown them evenly. As the chicken pieces brown, after another 5 to 10 minutes, remove them from the pan.
 

Reduce the heat under the skillet to medium and pour or spoon off most of the oil so that only 2 tablespoons remain. Add the onions to the pan and cook, stirring frequently, until they soften, 3 to 5 minutes. Add the garlic and rice; cook, stirring, until the rice is glossy and coated with oil. Crumble in the saffron threads if you're using them.
 

Return the chicken to the pan, add the water, and stir gently to combine everything. Bring the mixture to a boil, then reduce the heat so it bubbles gently but steadily. Cover the skillet and cook, undisturbed, for 20 minutes, then check the rice and chicken. The goal is to have the liquid absorbed, the rice tender, and the chicken cooked through. If the rice is dry but nothing is ready, add another 1/4 cup water and cook for another 5 to 10 minutes. The meat is done when a quick-read thermometer inserted into the thickest part of the thigh reads 155-165°F.
 

Remove the skillet from the heat. Taste the rice and adjust the seasoning. Add the peas, then cover the pan again and let it sit for 5 to 15 minutes. Fish the chicken out of the pan and transfer it to a serving platter. Fluff the rice with a fork, spoon it around the chicken and serve.

Frico with Bacon and Potatoes

Ingredients:

2 slices bacon, cut into ½-inch pieces
2/3 cup sliced and boiled potatoes
5 ounces Asiago cheese, shredded

Directions:

 

In a 8-inch non-stick pan over medium heat, cook the bacon until golden. Pour off all of the fat. Add the cheese and cook until the cheese is melted and the edges are golden brown. The frico should be firm enough that it moves in the pan. You may have to use a spatula and shake the pan a little. Blot with paper towels if there is an excess of oil on the top. 

Place the potatoes in a single layer on the cheese. Invert a plate onto the top and turn the pan and the plate. Slide the frico back into the pan. Continue to cook until the second side is golden and the inside is still a little soft. Slide off pan onto a cutting board. 

Cut into wedges and serve immediately.  Makes enough to serve 6

Oven-Fried Potato Wedges

Ingredients:

3 large baking potatoes
1/2 cup mayonnaise
1/2 teaspoon hot sauce
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 cups cornbread dressing mix

Directions:

Preheat the oven to 375 degrees F.

Wash the potatoes and cut each into 6 thick wedges. Mix the mayonnaise with the hot sauce, onion salt, pepper, and garlic powder.  Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix. 

Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender. Serve with your favorite dip.

White Bean Dip

Ingredients:

One 15 oz. can cannellini or white beans, rinsed and drained
Juice of 1/2 lemon
2 teaspoons fresh rosemary leaves
1 clove garlic
1 tablespoon olive oil, plus more if needed
1/4-1/2 teaspoon salt

Directions:
 
In a small food processor or blender, combine the beans, lemon juice, rosemary, garlic, olive oil, and salt. Purée, adding another tablespoon of olive oil if the mixture is still coarse, until smooth. (The dip can be stored in the refrigerator for up to one week.)

Raisin Scones

Ingredients:

3 cups all-purpose flour
1 tablespoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup, plus 2 tablespoons sugar
3 large eggs
1/3 cup buttermilk
1/2 cup raisins

Directions:

Preheat the oven to 350 degrees F. 

Sift together the flour and baking powder. In a separate bowl, beat the butter until creamy. Add the 1/4 cup sugar, beating until pale and fluffy. Add the eggs, 1 at a time, then add the flour mixture and the buttermilk. Sprinkle the raisins over the dough and gently fold them in. 

Using an ice-cream scoop, place mounds of dough on a baking sheet and sprinkle with the remaining sugar. 

Bake for 20 minutes. Serve the scones warm, with softened butter and preserves.

Flourless Chocolate Cake

Ingredients:

7 ounces semisweet chocolate
3 1/2 fluid ounces water, coffee or liqueur

2 ounces butter
4 egg yolks
8 egg whites
Pinch of salt
2 ounces sugar

Directions:

Cut the chocolate into 1/4-inch pieces and combine with the liquid in a heatproof bowl. Place the bowl over a pan of hot water and allow it to melt, stirring occasionally. Stir smooth, remove from the heat and stir in the butter. Cool to room temperature. Stir the yolks into the chocolate mixture.

Butter eight individual soufflé molds and coat with sugar. Preheat the oven to 400ºF.

Whip the egg whites with the salt to a very light peak. Add sugar gradually while continuing to whip to a soft peak. Stir 1/4 of the whites into the chocolate mixture. Fold in the remaining 3/4 of the whites.

Place batter in buttered and sugared containers and bake for approximately 15 minutes.

Baked Penne and Chicken

Ingredients:

6 tablespoons butter, plus more for baking dishes
Coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

Directions:

Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
 

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Honey Baked Ham

Ingredients:

6 pounds bone-in ham
1/3 cup brown sugar
1/3 cup honey
2 teaspoons cornstarch
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper

Directions:

Preheat oven to 350 degrees F.

Place ham on a rack in a foil lined roasting pan. Bake the rounded side up for one hour.

In a medium saucepan over medium heat, mix all ingredients together. Stir until it forms a nice thick glaze.

Rub on half of the glaze and bake for 30 minutes more. Flip the ham over and rub on remaining glaze and bake for 1 hour more. Remove from oven and allow the ham to rest for at least 30 minutes before serving.

Cheesy Bacon Pull Bread

Ingredients:

1 pound bacon, cooked till crispy and crumbled
1 Tbsp oil
1/2 cup finely chopped green pepper
4-5 green onions, sliced
24 dinner rolls, thawed but still cold
6 Tbsp butter, melted
1/2-3/4 cup grated Cheddar cheese


Directions:

Saute green pepper and onions in oil till tender.

Cut rolls in quarters and place in a large mixing bowl. Periodically stir in some of the melted butter so they don't stick together.

Add remaining ingredients and the rest of the butter.

Mix everything together till well combined. Dump everything into a well greased Bundt pan.

Let raise till doubled, about 30-60 minutes. Bake at 350 for about 30 minutes, then invert onto a serving plate.

Reuben Soup

Ingredients:

1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons butter
1/4 cup all-purpose flour
3 cups water
4 cubes beef bouillon
8 ounces shredded corned beef
1 cup sauerkraut, drained
3 cups half-and-half cream
3 cups shredded Swiss cheese
8 slices rye bread, toasted and cut into triangles
 

Directions:

In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.

Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.

Preheat broiler.

Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.

Enchilada Lasagna

Ingredients:

For sauce: 

2 dried chipotle chiles, stems and seeds removed, diced

3 large garlic cloves, minced
2 1/2 teaspoons chili powder
1 1/2 teaspoons toasted cumin seeds, freshly ground
2 cups chicken broth
3 cups tomato sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For filling:

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts or thighs, cubed
1 1/2 cups diced onion
Pinch kosher salt
1 large clove garlic, minced
1 teaspoon dried oregano

12 (6-inch) corn tortillas
3 cups shredded queso fresco or Monterey Jack

Nonstick cooking spray

Directions:

Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use. 

Preheat the oven to 350 degrees F. 


Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl. 


Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat. 


Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese. 


Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Crab Cake Hush Puppies

Ingredients:

1 cup self-rising white cornmeal mix
1/2 cup self-rising flour
3 green onions, thinly sliced
1/2 cup finely chopped red bell pepper
1 tablespoon sugar
1/4 teaspoon salt
8 ounces fresh lump crabmeat, picked
1 large egg
3/4 cup beer
Vegetable oil
 
Preparation:

Stir together cornmeal mix, flour, green onions, bell pepper, sugar, and salt in a large bowl.

Stir in crabmeat, egg, and beer until just moistened. Let stand 10 minutes. Pour oil to depth of 2 inches into a Dutch oven; heat to 360°.

Drop batter by tablespoonfuls into hot oil, and fry, in batches, 2 to 3 minutes or until golden brown, turning once.  Serve with tartar or cocktail sauce.

Mini Garlic Monkey Bread

Ingredients:

 

2 (7.5 oz) cans buttermilk biscuits
6 Tbsp butter, melted
3 cloves garlic, minced
2 Tbsp dried parsley flakes
1/4 cup grated Parmesan cheese plus 2 Tbsp. additional to sprinkle on top if desired

Instructions:

 

Cut biscuits into 4 pieces and place in a bowl. I like to use kitchen shears of a pizza cutter to the cut up the biscuits.

Combine the melted butter, garlic, parsley, and 1/4 cup Parmesan cheese together and pour over the biscuit pieces.

Gently toss the biscuit pieces to get evenly coated with the butter mixture.

Using a 12 cup muffin tin, place 6-7 pieces of the coated biscuit dough into each muffin cup. Use the additional 2 Tbsp of Parmesan cheese to sprinkle on top of the breads in the muffin cups.

Bake at 400 degrees for 12-14 minutes until golden brown. Serve warm. Makes 12 mini garlic monkey breads.

Purple Gnocchi with Lemon Caper Pesto

Gnocchi Ingredients:

1 pound purple potatoes
1 large egg, lightly beaten
1/2 cup flour

 

Gnocchi Directions:

 

Scrub the potatoes well and cut them into halves. Place in a pot of cold water and bring to a boil. 

Once the potatoes are tender, remove them from the water and quickly slip off their skins. Mash thoroughly while still hot and spread the mash out slightly so it cools.

Once the potato mash is still slightly warm but not hot, make a well in the center and add the egg. Sprinkle with 3/4 of the flour and use a bench scraper to scrape the potato edges into the eggy middle. If the dough is very sticky gradually add more flour until it is a cohesive, delicate dough. 

Divide the dough into fourths and roll each piece into a log about 1/2" thick. Cut into 3/4" pieces and roll each piece on the tines of a fork to get the classic gnocchi shape. 

Bring some salted water to a boil. Drop the gnocchi in about ten at a time. When they float to the surface, count to ten, then remove them with a large slotted spoon or spider to a serving plate. Once all the gnocchi is cooked, pour on a sauce of your choice (I used a fresh homemade tomato sauce) and top with basil chiffonade and freshly grated Parmesan cheese.

Pesto Sauce Ingredients & Directions:

1 c fresh basil
1 tbsp fresh lemon juice
2 tsp capers (add a little of the caper juice from the jar)
1/4 c cashews
1/4 c olive oil
3 cloves garlic

Pulse all ingredients together in a food processor until well combined. Add more oil as necessary, then serve with pasta and fresh, seasonal vegetables.

Pour sauce over gnocchi as well as freshly grated parmesan cheese. 

Chicken Cacciatore

Ingredients:

2 to 3 tablespoons olive oil
1 (3-pound) chicken cut into eighths
Salt and freshly ground black pepper
1 pound cremini mushrooms, quartered
1 large red onion, halved and thinly sliced
1 large yellow bell pepper, thinly julienned
1 serrano or jalapeno chile, finely diced
3 cloves garlic, thinly sliced
1/4 teaspoon red chili flakes
1/2 cup dry red wine
1 cup low-sodium canned chicken broth
1 (15-ounce) can diced tomatoes and their juices
3 sprigs fresh rosemary
2 tablespoons aged balsamic vinegar or capers
3 tablespoons chopped fresh basil leaves
1 pound spaghetti (size 8 or 9) cooked al dente
Basil sprigs
Freshly grated Parmigiano-Reggiano

Directions:

Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.

Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and cook until golden brown, season with salt and pepper and remove to a plate.

Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the serrano, garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, and rosemary and bring to a simmer. Return the chicken and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.

Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with grated cheese.

Fajita Burger

 

Ingredients:

1 pound lean ground beef

3/4 cup chopped fresh cilantro, divided

1/2 cup finely chopped red onion

1/4 cup chopped scallions

2 teaspoons minced garlic

1 tablespoon chili powder, preferably New Mexican

1 teaspoon ground cumin

1/2 teaspoon dried oregano, preferably Mexican

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

1/3 cup reduced-fat mayonnaise

1 tablespoon lime juice

1 tablespoon chopped chipotle chile in adobo  (see Ingredient Note)

1/2 cup shredded monterey jack cheese

4 French rolls, preferably whole-wheat, split and toasted

2 roasted Anaheim or poblano peppers  (see Tip)

1 cup shredded green cabbage

4 slices tomato

4 thin slices   red onion

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers. To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray. Directions: Preheat grill to medium-high. Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls. Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl. Peel the roasted peppers, halve lengthwise and remove the seeds. Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more. Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.

Ham & Cheese Waffle

Ingredients:

1 3/4 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large egg whites
3 large egg yolks
1 cup (2 sticks) melted butter
1 cup buttermilk
3/4 cup soda water
Non-stick vegetable oil spray
1 cup thinly-cut strips of ham
3/4 cup shredded sharp white cheddar
Maple syrup  

Special Equipment: Waffle maker

Direction:

Preheat oven to 300°. Heat waffle iron until very hot. Whisk flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form. Whisk egg yolks, melted butter, buttermilk, and soda water in a medium bowl; gradually whisk into dry ingredients. Fold in egg whites.

Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine). Scatter 1 rounded Tbsp. ham and 1 Tbsp. white cheddar over each waffle. Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.

Slow Cooker Carnitas Tacos

Ingredients:

2 pounds boneless pork ribs or pork shoulder, cut into 1.5" inch pieces
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Sliced red bell peppers (optional)
Corn tortillas
Roasted Tomatillo Salsa

Directions:

Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours. 

Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. 

Serve carnitas with warm tortillas and tomatillo salsa.

Pizza Lasagna

Ingredients:

8 oz.(227g.) pepperoni slices
1 (14.5 oz. or 400g.) can whole peeled tomatoes, chopped
1 large egg
1 tablespoon parmesan cheese, grated
8 oz.(227g.) spaghetti sauce
1/2 teaspoon dried basil
4 1/2 lasagna noodles, cut in half (9 halves)
1 1/2 oz.(40g.) black olives, cut in half
1 1/2 cup mozzarella cheese, shredded
8 oz.(227g.) cottage cheese
Salt and pepper to taste 
 

Directions:

Preheat the oven to 350°F (175°C).

Boil lasagna noodles in salted water for 8 minutes until they are almost tender.
Over a medium heat, begin to cook tomatoes and spaghetti sauce. Stir the mixture frequently.

In a separate mixing bowl, combine egg, cottage cheese, basil, salt, and pepper
Spray an 8 x 8 inch baking dish with non-stick cooking spray. Cover the bottom of the dish with spaghetti sauce, followed by 3 lasagna noodles, 1/2 of the cheese mixture, 1/3 of the mozzarella, sauce mixture, and 1/3 of the pepperoni and olives. Repeat this process and top with the remaining lasagna noodles, sauce, mozzarella cheese, pepperoni, and olives. 

Sprinkle parmesan cheese across the top. Place the dish in the oven and bake uncovered for 30 to 35 minutes or until the lasagna becomes bubbly. Let the dish cool 10 to 15 minutes before serving.

Quesadilla Tower Appetizer

Ingredients:

1 8oz. package cream cheese
1/2 cup sour cream
1/4 cup chopped black olives
1/8 cup chopped green chillies
3/4 cup chopped green onion, divided
2 T. taco seasoning
10 large tortillas
1 cup sour cream
1/2 cup shredded cheddar
1/2 cup chopped tomatoes
1 1/2 cup thick salsa

Directions:

Combine cream cheese, 1/2 cup sour cream, olives, chiles, 1/4 cup green onion and seasoning mix in a bowl. Spread small amounts of mixture onto flour tortilla to cover and then top with another tortilla until mixture and tortillas have been used. Chill at least on hour or overnight. Before serving, spread the tortilla cake with 1 cup sour cream and garnish with cheddar cheese, tomatoes and remaining green onions. To serve, cut into bite size squares. Serve salsa on the side.

Chocolate Bundt Cake

Ingredients:

2 cups chocolate porter or stout beer
8 tablespoons unsalted butter, plus more for the pan
3/4 cup natural cocoa powder (non-dutched)
1 cup / 5 oz  whole wheat flour
1 cup / 4.5 oz all-purpose flour
1 cup / 4.25 oz muscovado or dark brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon fine grain sea salt
3 large eggs
1 1/2 cups plain whole yogurt
3/4 cup pure maple syrup

Chocolate Buttermilk Icing:

3/4 cup / 2.75 oz powdered sugar
1/4 cup natural cocoa powder (non-dutched)
2 tablespoons buttermilk

Directions:

Preheat oven to 350F / 180C, with a rack in the center. 

Butter and flour (generously) a 11 or 12-cup capacity bundt pan (or equivalent).

In a saucepan simmer the beer down to 1 cup / 240 ml. Remove from heat, add the butter and stir until melted. Stir in the cocoa powder, mixing until smooth, then set aside to cool, stirring occasionally to let off heat.

In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside. 

In a large mixing bowl, combine the eggs, yogurt, and maple syrup. Whisk well, until nicely blended and uniform in appearance. Gradually add the (cooled) stout mixture, stirring all the while. Stir until well blended. Add the flour mixture, folding until just blended, using as few strokes as possible.

Transfer the batter to the prepared pan and bake for 35 - 45 minutes if using the bundt pan, or until a knife inserted in the center comes out clean. You really don't want to over bake this cake - err on the slightly moist side if anything. Remove from the oven, and turn out onto a cooling rack after seven minutes. 

In the meantime, make the icing by whisking together the powdered sugar, cocoa, and buttermilk. The icing should end up smooth and creamy looking, adjust with a touch of powdered sugar or a few extra drops of buttermilk if you want to tweak the consistency at all. When the cake is completely cool, run the icing around the top with an offset spatula and let it set.

Fritos Chili Pie

Ingredients:

1 large bag of FRITOS® Corn Chips
1 15 oz. can of chili with beef (with or without beans)
1 8 oz. bag of shredded cheese
Optional: chopped onion, tomatoes, lettuce, jalapenos and/or sour cream

Directions:

In an oven-safe serving dish, pour in FRITOS® Corn Chips and spread evenly. Heat chili and pour evenly over corn chips. Add additional ingredients like onion, tomato, lettuce, and jalapeno as desired. Sprinkle cheese all over and pop into the oven at 350 degrees till the cheese is a little melted. Serve immediately with a spoon.

Tater Tot Casserole

Ingredients:

1 (10-ounce ) can cream of mushroom or chicken soup
1 cup milk
1/2 tablespoon of olive oil
1/2 cup of chopped Vidalia or other sweet onion
1/4 cup of chopped green bell pepper
1 pound of ground beef
1 teaspoon of minced garlic
1/2 pound of smoked sausage, chopped, optional
1 tablespoon of fresh basil
1/2 teaspoon of dried thyme
1/4 to 1/2 teaspoon of paprika
Kosher salt and freshly cracked black pepper, to taste
1/2 cup of shredded cheddar cheese, divided
1 pound package of frozen tater tots

Directions:

Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.

Add olive oil to a large skillet and saute the onion and bell pepper until softened but not browned, about 5 minutes. Stir in the ground beef and brown; drain if needed and return to the skillet. Add the minced garlic, cook and stir another minute. Add in the chopped smoked sausage and cook about 3 minutes. Stir in the basil, thyme, paprika; taste and add salt and pepper only as needed. 

Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.

Cheese-Stuffed Pork Chops

Ingredients:

Kosher salt
1/4 cup sugar
4 bone-in, thick-cut pork chops (6 to 8 ounces each)
1/2 medium head escarole
2 cloves garlic
4 tablespoons extra-virgin olive oil, plus more for brushing
Freshly ground pepper
4 slices provolone cheese (about 2 ounces)
4 fresh sage leaves, chopped
1 (19-ounce) can cannellini beans, drained and rinsed

Directions:

Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes.

Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste.

Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. 

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.

Frozen Peanut Butter Pie

 

Ingredients:

24 oreo cookies, crushed
4 tablespoon unsalted butter, melted
2 ½ cups Cool Whip
¾ cup creamy peanut butter
½ cup confectioner sugar
½ cup crushed Reeses Peanut Butter Cups

Directions:

Lightly butter springform pan if it is not non-stick. If you do not have a springform pan line a cake pan with a piece of lightly buttered foil leaving a one inch over hang around the edges for easy pie removal or alternately use a traditional pie pan.

Oreo Crust:

Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin.  Mix in the melted butter and then firmly press crumbs into pan to create a crust. Bake crust at 350 degrees F for 7-10 minutes.

Reese Peanut Butter Pie Filling:

Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted. Set aside for five minutes to cool. Gently fold in peanut butter mixture into Cool Whip until combined. Gently fold in crushed Reese’s pieces into peanut butter Cool Whip mixture.
 

Pour mixture into Oreo crust and freeze for 3 hours. Garnish with caramel and chocolate drizzle (for added decadence rim with chopped Reese’s pieces).