Slow Cooker Whole Chicken

Ingredients:

1 whole chicken

1 can chicken broth

1 onion

1 lemon

1 lime

1 packet Italian Dressing mix

1/2 stick of butter, cut into even slats

1 tablespoon of salt

1 tablespoon of ground pepper

Directions:

Slice onion, lemon, and lime into quarters and place in the bottom of a 5 quart slow cooker.   Place chicken on top of those ingredients breast side up.   Add can of chicken brother. Coat chicken with salt, pepper and dressing mix.  Place butter piece evenly on top of breasts. 

Cook on high for 6 hours. 

Chicken Pot Pie Soup

Ingredients:

4 tablespoons butter
¼ cup onion, finely chopped
¼ teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon celery salt
1 pinch of garlic powder
¼ teaspoon fresh ground black pepper
1/3 cup all-purpose flour
2 cups 1% milk
2 cups half & half (can lighten things up by using all milk)
3 chicken bullion cubes (4 might be better--I'm trying to reduce sodium)
2-3 cups cooked chicken, shredded, diced, or sliced (I used the breast & thigh meat from a store-bought roasted chicken & it was FANtastic.)
2 cups diced cooked potato
1 ½ cups mixed vegetables, cooked
1 batch of pie crust cut into cracker-sized pieces & baked (see below)

Directions:

In a large pot or dutch oven over medium-high heat, melt butter and sauté onions until soft.  Add basil, thyme,  black pepper, celery salt, & garlic powder.  Stir and sauté for a minute.  Add flour and stir for about another minute.  

 

Gradually whisk in milk and half & half, making sure to whisk out lumps.  Add bullion cubes and continue to whisk until liquid comes to a simmer and thickens.  Stir in chicken & vegetables.  

 

Turn heat to low and simmer for 10-15 minutes, stirring occasionally. 

Serve hot with pie crust pieces. Makes 4-5 servings.

Pie Crust

(Note: you can also use store-bought refrigerated pie crust)

1 ¼ cups King Unbleached All-Purpose Flour
½ tsp salt
4 T butter
3 T Crisco
3 T ice cold water
flour for dusting

 

Directions:

 

Preheat oven to 400°F.

 

In a medium bowl, mix flour and salt. Cut 4 T butter into flour until it looks like coarse meal, and then cut in Crisco until well blended. Add ice cold water and stir with fork. Then use your hands to gently work the dough into a ball.  Flour a rectangular sheet of wax paper, place dough ball in the middle, flour the ball, and cover with another rectangular sheet of wax paper. Roll dough out to a thickness of about 1/8”.  With a sharp knife or pizza cutter, cut dough roughly into 2”x 2” squares.  You can also be creative and use cookie cutters to make cute shapes.

Place dough pieces on a parchment-lined cookie sheet.  Prick each piece a few times with a fork.  Bake at 400°F for 11-13 minutes, or until browned on the edges.   Remove from oven. 

 

Serve with the soup.

Pinata Cookies

Ingredients:

 

1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup vegetable oil
2 eggs
1 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon almond extract
1 teaspoon baking soda
5 cups flour
1 tablespoon vanilla
Mini M&M candies
1/2 cup powdered sugar (frosting)
2 teaspoons milk (frosting)

Directions:

Cream sugars with butter. Beat in eggs. Add oil. Combine dry ingredients together, and then gradually add them to the mixture. Mix in vanilla and almond extract.

Split dough into five, even-sized balls and one smaller ball (this will be the black one). Add food coloring to each of the dough balls until desired color is achieved. Gel food coloring gives you more intense colors than liquid.

Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Split all of your colored dough balls in half (except the black) and begin layering the dough in the container, starting with the black dough on the bottom. Alternate the colors so that you end up with two layers of each color by the time you're done.

Cover the layered dough and freeze for four hours or overnight. This is the perfect time to conserve your creative juices for what lies ahead.

Remove the dough from the container and unwrap from the plastic. Cut slices, approximately 1/4-inch wide. Place them on a baking sheet lined with parchment paper. Bake them at 350 degrees F for 12 minutes.

Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Working in sets of three, be sure to cut two burro piñata cookies in one direction and one burro piñata cookie in the opposite direction. (Just flip your cookie cutter over.) That way, when you go to assemble them, the finished cookie will look "pretty" on both sides -- because the baked, bottom sides will be hidden.

For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. I used a small square cutter, and made three cuts to get a narrow rectangle. Try to work quickly, because as the cookies cool, they are more likely to crumble or break. Let them cool on the baking sheet before you move them and remove the excess, outer cookie.

To assemble, take the first piñata cookie and lay it upside down so that the baked bottom is facing up. Outline the center of the piñata body with a "frosting glue" mixture of milk and powdered sugar. (I used 1/2 cup of powdered sugar and two teaspoons of milk. If you put it inside a Ziploc bag and cut off a tiny tip of the bag's corner, you can pipe it onto the cookie easily.)
Put the middle cookie on top of the frosting glue and add the M&Ms to the open center. Put another outline of frosting glue on the middle cookie and place the opposite-cut piñata cookie on top (so that the pretty side is facing out). Let these sit and harden for at least 30 minutes before you stand them upright.

This recipe will make six to eight piñata cookies.

Sundy Brunch Casserole

Ingredients:

10 eggs
1 cup cottage cheese
1 cup ham (diced)
1 cup cheddar cheese (grated)
1/4 cup jalapeno peppers (sliced)
2 green onions (chopped)
salt and pepper to taste

Directions:

Mix everything in a bowl.  Pour into an 8 inch square baking pan.

Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 20-30 minutes.

Salami-Mozzarella Calzone

Ingredients:

2 large eggs
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil, for brushing
1 13.8-ounce tube refrigerated pizza dough
1/4 pound deli-sliced salami, cut into thin strips
1/4 pound sliced provolone cheese

Directions:

Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl.  Pour half of the egg mixture into a medium bowl and stir in the mozzarella.  Reserve the remaining egg mixture for brushing on the crust. 

Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle.  Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge.  Top with the salami, followed by the provolone.  Fold the other half of the dough over to cover the filling.  Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.

Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes.  Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

Scotch Eggs

Ingredients:

 

6 large eggs  

1 cup all-purpose flour  

1 cup finely crushed corn flakes  

7 ounces (3/4 cup) fresh breakfast sausage, casings removed (if necessary)  

Vegetable oil (for frying)  

Kosher salt, freshly ground pepper  

Mustard

Special Equipment:

A deep-fry thermometer
 

Directions:

Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled. Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.   Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.

Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.

Flourless Chocolate Cake

Ingredients:

½ cup (65 g) unsweetened cocoa powder
½ cup (120 ml) boiling water
1 tsp vanilla
16 Tbs (225 g) unsalted butter, softened to room temperature
1 cup + 2 Tbs (230 g) sugar, separated
6 large eggs, separated, keeping the whites clean with no trace of yolk or shell
1/8 tsp salt
Scant 1 2/3 cups (170 g) finely ground almonds
½ tsp ground cinnamon

 

Directions:

Preheat the oven to 350°F (180°C). Line an ungreased 9-inch (23 cm) baking pan or springform pan with parchment paper.

In a small, heatproof bowl, stir the boiling liquid into the cocoa powder and stir until the cocoa is dissolved and the mixture perfectly smooth. Stir in the vanilla and set aside to cool.

In a large mixing bowl, beat the softened butter with 1 cup of sugar on low speed until all of the sugar is incorporated into the butter then increase speed to medium and beat for about 2 minutes until light and fluffy. Beat in the egg yolks two at a time, beating after each addition just until incorporated, scraping down the sides as necessary. Beat in the cocoa mixture followed by the almonds and ground cinnamon until well blended and the batter is smooth and creamy.

Place the whites in a very clean bowl, preferably plastic or metal if possible, with the salt. Using very clean beaters, beat on low speed for 30 seconds, then increase beater speed to high and continue whipping the whites until opaque and soft peaks form. Gradually add the remaining 2 tablespoons of the sugar while continuing to beat until stiff peak form.

Using a spatula, fold in about a quarter of the stiff egg whites to lighten the batter, then fold in the remaining whites, a third at a time, until completely incorporated with no white lumps. The batter should be light and smooth. Scrape into the prepared pan, smooth the top and bake for 60 to 65 minutes. After the first 30 minutes you will want to cover the top of the cake loosely with a square of aluminum foil to avoid overbrowning. The cake is done when the center is just set. Do not overbake.

Remove the cake from the oven and allow to cool in the pan for about 45 minutes. Run a sharp knife blade around the edge to loosen from the sides of the pan before turning the cake out onto a cooling rack or directly onto a serving platter.

Baked Mozzarella Sticks

Ingredients:

1 (12 ounce) package reduced-fat string cheese
1 egg
1 Tbsp Italian seasoning
1/2 cup Panko bread crumbs
1/2 cup prepared marinara sauce, warmed

Directions:

Position oven rack in the upper third of the oven and preheat to 350°F.

Line a baking sheet with foil and spray with nonstick cooking spray.

Remove cheese from package and set aside.

In a small bowl, whisk egg until foamy.

Mix Italian seasoning and breadcrumbs in a separate bowl.

Dip one piece of string cheese in egg until coated and then into bread crumbs, coating completely.

Re-dip cheese in egg and breadcrumbs, if desired, for extra crispy sticks.

Repeat with remaining string cheese and place on a baking sheet.

Bake for 5 to 6 minutes or until heated through.

Serve with warmed marinara sauce.

Strawberry Dessert Pizza

Ingredients:

Crust
2 1/4 cups flour
1 1/2 teaspoon salt
5 tablespoons sugar
3/4 cup vegetable oil
3 tablespoons milk

Filling:
12 ounces (1 1/2 block sized packages) cream cheese
3/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3-4 cups fresh strawberries, washed, dried and sliced
1/4 cup agave syrup

Directions:

 

Preheat oven to 350°F. 

First, make the crust: Mix the flour, sugar and salt and set aside. In a small bowl, whisk the oil and milk. Mix the dry and the wet ingredients together until evenly combined. Pat dough into a 14–inch pizza pan, creating a very thin, even layer. Bake for about 15 minutes.

While the crust is baking, make the filling: Using a hand mixer or stand mixer, whisk the cream cheese, sugar, eggs and vanilla until smooth and creamy. When the crust has finished its initial bake, remove and carefully pour custard on top of cookie crust (you may have a little extra). Bake another 20 minutes until the custard is set and golden brown. 

Arrange the strawberries on top of the pizza and brush with agave syrup. Chill until ready to serve.

Buttermilk Blueberry Pie

Ingredients:

Crust
4 Cups Flour
1 and 1/3 Cups Butter, cold and hard
2/3 Cup Ice Water
3 Teaspoons Sugar
1 and 1/4 Teaspoons Salt
1/2 Teaspoon Nutmeg

Filling
4 Eggs, whisked
33 Ounces Bluberries
1 and 1/2 Cups Buttermilk
3/4 Cup Sugar
1/3 Cup Cornstarch
1/4 Cup Flour
2 Tablespoons Lemon Juice
1 Tablespoon Grated Lemon Rind
1 Tablespoon Flour
1 Teaspoon Vanilla Extract
3/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ground Cloves

Directions:

In a large bowl mix together all of the dry ingredients. Cut the butter into roughly 1 inch size pieces over the bowl, allowing the butter pieces to fall into the dry ingredients. Pour the cold water into the bowl and mix the dough together with your hands, kneading until everything is completely blended. Wrap the dough in plastic wrap and place it in the refrigerator until you roll it out.

Now begin making the filling. In a large bowl, mix together all of the dry ingredients. Add the eggs and mix until blended, then add the buttermilk, vanilla, and lemon juice and mix until completely combined. Stir in the grated lemon rind and blueberries. Set it aside.

Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour the inside of an 8-inch springform cake pan. Take the dough out of the refrigerator and separate it into two pieces, one that is 2/3rds of the total dough and one that is 1/3 of the total dough. The bigger ball of dough will be the bottom crust and the smaller ball of dough will be the top. Roll out the big ball of dough onto a well-floured surface, keeping it in a nice circular shape. Once it is about 1 cm thick, transfer it onto the cake pan and mold it into the sides of the pan, letting the extra crust hang off the sides.

Roll out the small ball of dough, keeping it in a circular shape. Once it is about 1 cm thick, take a star cookie cutter and cut six stars out of the pie, one in the exact center and five around the center star. Pour the filling into the pie and then place the starred crust on top. Use your thumbs to press the edges of the crust together and cut off any excess crust. After the edges of the crusts are secured, lift them up a bit so that they don't hang down over the edge of the pan too much, otherwise when the pie is done and you unhinge the cake pan, the crusts will break off when the sides of the pan expand.

Place the pie in the oven and bake for 45 minutes to an hour, or until the pie is golden brown. If the crust begins to brown too quickly, remove the pie from the oven momentarily, put tin foil over the edges of the crust, and place the pie back in the oven until it is done cooking. Allow the pie to cool for at least an hour, or until it reaches room temperature. Then remove the sides of the springform cake pan and serve.

Classic Chocolate Layer Cake

Ingredients:

Cake
1 cup milk
4 oz. unsweetened chocolate, broken into chunks
2 cups all-purpose flour
1⁄2 tsp. salt
1 tsp. baking soda
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 cup vegetable shortening
3 large eggs
1 tsp. vanilla extract

Icing
2 cups granulated sugar
1⁄4 cup light corn syrup
1⁄2 cup milk
1⁄2 cup (1 stick) sweet butter
2 oz. unsweetened chocolate
1⁄4 tsp. salt
1 tsp. vanilla extract

Directions:

For the cake: Scald milk in a small saucepan. Remove from heat, add chocolate, and cover. Set aside for 5 minutes. Stir until smooth.

Preheat oven to 350°. Grease three 9" cake pans and line with rounds of greased wax paper. Sift flour and salt together. Dissolve baking soda in 1⁄3 cup hot water.

In a mixer, cream sugars into shortening until fluffy. Add one egg at a time, continuing to beat well. Add flour and chocolate mixtures alternately, beginning and ending with flour. Beat in soda water and vanilla.

Divide batter equally among pans, and smooth it. Bake for 30 minutes, or until a toothpick stuck into cakes comes out clean. Cool for 10 minutes, then turn out of pans.

For the icing: Place sugar, corn syrup, milk, butter, chocolate, and salt in a saucepan and cook over low heat until melted. Over high heat boil for a minute or so (or until mixture reaches 220° on candy thermometer).

Pour icing into a small mixing bowl. Beat at medium speed until slightly cooled. Add vanilla. Increase speed and beat until icing is workable.

Working fast before icing sets, spread between layers and on top of cake.

Iceberg Wedge with Blue Cheese Dressing

Ingredients:

Dressing
4 oz. blue cheese, such as Maytag
2 tbsp. heavy cream
2 tbsp. mayonnaise
2 tbsp. milk
1 tbsp. extra-virgin olive oil
1 tsp. Worcestershire
1/4 tsp. hot sauce, such as Tabasco
1 small shallot, finely chopped
Kosher salt and freshly ground black pepper,
   to taste

Salad
1 head iceberg lettuce, cored and
   halved lengthwise
4 strips cooked bacon, torn
10 cherry tomatoes, halved
8 basil leaves, torn
4 oz. crumbled blue cheese, such as Maytag
Freshly ground black pepper, to taste

Directions:

Make the dressing: In the bowl of a food processor, combine blue cheese, cream, mayonnaise, milk, oil, worcestershire, hot sauce, and shallot and process until smooth and creamy, about 15 seconds. Season dressing with salt and pepper and transfer to a small bowl; set aside.

Arrange lettuce cut side up on 2 plates. Spoon dressing over each wedge and garnish salad with bacon, tomatoes, basil, and blue cheese. Season with black pepper and serve with the flatbread, if you like.

Porterhouse Steak with Lemon-Thyme Butter

Ingredients:

 

1 3-lb., 2″-thick porterhouse steak, at room temperature
Kosher salt and freshly ground black pepper, to taste
2 tbsp. canola oil
4 tbsp. unsalted butter
6 sprigs thyme
1 lemon, halved crosswise

Directions:

Season steak heavily on both sides with salt and pepper; let sit for 30 minutes. Heat oven to 500°. Heat a 12″ cast-iron skillet over high heat until it begins to smoke. Add oil and steak; cook until lightly charred on one side, about 5 minutes. Flip steak, and transfer skillet to oven; cook until medium-rare and an instant-read thermometer reads 135°, about 10 minutes. Transfer steak to a platter, and let rest for 10 minutes.

Meanwhile, pour off pan drippings and return skillet to stove over high heat. Add butter and then thyme and lemon halves, cut sides down; cook until golden brown, about 4 minutes. Remove from heat. Slice steak around the bone. Transfer to plates, and drizzle with butter from skillet. Serve with the lemon for drizzling.

Vegetable Chili with Polenta

Ingredients:

 

3 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 14.5-ounce can diced tomatoes with juice
1 15.5-ounce can red kidney beans, drained and rinsed
1 15.5-ounce can cannellini or great Northern beans, drained and rinsed
1 tablespoon red wine vinegar
kosher salt and black pepper
1/2 cup quick-cooking polenta
1 tablespoon butter
green chili or jalapeño salsa, optional
 

Directions:

 

Heat the oil in a large skillet over medium heat. Add the onion, garlic, chili powder, and cumin and sauté until onions are soft.

Add the tomatoes and 1 cup water. Bring to a simmer, partially cover with a lid, and cook 10 minutes.

Add the beans and return to a simmer. Continue cooking, uncovered, for 15 minutes or until the chili is thick.

Remove from heat and stir in the vinegar. Season to taste with salt and pepper.

Meanwhile, prepare the polenta according to the package directions; stir in the butter. Season to taste with salt and pepper.

Divide the polenta between 4 bowls. Ladle the chili over the top. Spoon a little salsa on top, if desired.

Push Up Cake Pops

Ingredients:

1 box Betty Crocker Rainbow Chip Cake Mix
1 1/4 cups water
1/3 cup oil
3  eggs
nonstick cooking spray
36  plastic push-up pop containers
2 cans Betty Crocker Rich & Creamy White Frosting
1/2 cup rainbow sprinkles
5 drops food coloring in red, orange, yellow, green, blue and purple

Directions:

Preheat oven to 350 ° F.

In a medium mixing bowl, combine cake mix, water, oil and eggs until well blended.

Spray two mini muffin pans with nonstick cooking spray. Fill each 2/3 full with batter and bake at 350 ° until done, about 15 minutes.

Remove from oven and repeat with remaining batter. Let cool completely.

Drop one mini cupcake into each push-up pop container.

Divide icing into 6 bowls and tint with red, orange, yellow, green, blue and purple.

Add a generous teaspoon of frosting to the top of each cupcake.

Sprinkle with rainbow sprinkles.

Top with a second mini cupcake and add another dollop of frosting to the top.

Finish with more rainbow sprinkles and serve.

Mushroom & Goat Cheese Pizza

 
Ingredients:

2 tablespoons unsalted butter
3 tablespoons all-purpouse flour, plus more for dusting

1/2 cup milk
2 oz fresh goat cheese, thickly sliced
freshly grated nutmeg
salt and freshly ground black pepper
2 tablespoons extra virgin olive oil, plus more for brushing
1 clove garlic, smashed
1lb assorted fresh mushrooms such as porcini, crimini, white button or stemmed shitake, thinly sliced
1 teaspoon thyme leaves

Directions:

Preheat oven to 500 F, pizza stone inside.
 

In a medium saucepan, melt the butter over moderate heat. Stir in the 3 tablespoons of flour until a paste forms. Gradually pour in the milk, whisking until smooth. Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. Remove from the heat and stir in the goat cheese until melted. Season the sauce with nutmeg, salt and pepper.
 

Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil. Add the smashed garlic clove and cook over moderate heat until golden, about 2 minutes. Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes. Discard the garlic. Season the mushrooms with salt and pepper and stir in the thyme leaves.
 

Roll out dough to form a 9-11inch round. Transfer the round to the peel and brush the edge of the dough with olive oil. Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.
 

Transfer the dough to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling. Transfer the pizza to a work surface, slice up and serve. Repeat with the remaining toppings.

Slow Cooker Turkey Meatloaf

Ingredients:

1 (21 ounce) package ground turkey
1 medium onion, chopped
1 small green pepper, finely chopped
1 egg, lightly beaten
2 garlic cloves, chopped
1 (8 ounce) can tomato sauce, divided
1/2 cup seasoned bread crumbs
1/3 cup grated parmesan cheese, plus (divided)
2 tablespoons grated parmesan cheese, divided
2 teaspoons Italian seasoning, divided
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

 

Directions:

Press a 24-inch long piece of nonstick aluminum foil into an oval slow cooker bowl, with nonstick side facing up, so that it is flush with bowl and ends hang out over sides. 

In a large bowl, gently stir together turkey, onion, green pepper, egg, garlic, 1/2 cup tomato sauce, bread crumbs, 1/3 cup cheese, 1 teaspoon Italian seasoning, garlic salt and black pepper.Place meatloaf mixture in slow cooker and form into a 9 x 5-inch log. Cover and cook on HIGH 2-1/2 hours or on LOW 4-1/2 hours or until internal temperature registers 160° on an instant read thermometer.

About 30 minutes before cooking is complete, place remaining 1/4 cup tomato sauce in a small bowl and stir in remaining 2 tablespoons Parmean cheese and 1 teaspoon Italian seasoning. Pour tomato sauce mixture over meatloaf; cover and continue to cook another 30 minutes.

Carefully lift meatloaf out of slow cooker using foil cradle and place on a cutting board. Using two long offset spatulas, carefully lift meatloaf off of foil and place on serving dish. Discard foil and any liquid and serve immediately.

Zuccotto

Ingredients:

1 (12-ounce) pound cake

1/4 cup amaretto
6 ounces bittersweet chocolate
2 cups whipping cream
1/2 teaspoon almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds (toasted)
cocoa powder for dusting

Directions:

Coat a large bowl (1 1/2 quarts) with cooking spray. Cover the cooking spray with plastic wrap and let the wrap hang over the edges. Slice the pound cake into thin slices, and cover the bowl with the pound cake. Save some slices for the top.  

Brush the cake with amaretto.
 

Melt the chocolate over a double boiler. Let cool.
 

Meanwhile, whip the heavy cream with the powdered sugar until thickened.  Fold half of the cream into the chocolate mixture.

Spread the chocolate mixture on top of the pound cake.

Add the sliced almonds and almond extract to the remaining whipped cream. Fold gently until combined.

Add the almond whipped cream on top of the chocolate mixture.

Cover the top of the zuccotto with the remaining pound cake slices.

Chill for 3 hours, or overnight. Unmold onto a cake plate or platter.

Dust with cocoa powder and slice.

Fried Chicken and Buttermilk Waffles

Ingredients

Chicken

1 (3 1/2 pound) fryer chicken, cut into 8 pieces, giblets reserved and chopped
1 cup all purpose flour
salt, pepper, garlic powder
Vegetable oil, for frying 
 

Buttermilk Waffles  

2 cups all-purpose flour

3 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted
1 1/2 cups buttermilk
Unsalted butter, topping
Maple Syrup

Directions:

Chicken

Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F. 

Rinse the chicken under cold running water and do not dry; leave wet. In a large resealable bag, combine the flour with the salt, pepper, and garlic. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes. 

Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels. 

Waffles
Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together. 

In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.

Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.

Fried Calamari Tacos

Ingredients:

Calamari

1 1/2 pounds calamari tubes and tentacles
1/2 cup all-purpose flour
1/2 cup white rice flour
1/4 teaspoon cayenne
1 teaspoon kosher salt
Vegetable oil for deep frying

12 to 14 corn tortillas* (5 to 6 in.), warmed 

Tartar Sauce

Fried Caper & Orange Slaw

3 tablespoons olive oil, divided
1/4 cup capers, patted dry
2 oranges, peeled, quartered lengthwise, and sliced crosswise
1/2 cup slivered red onion
1/8 teaspoon cayenne
2 teaspoons lemon juice
1 tablespoon olive oil
1/8 teaspoon kosher salt
3 cups chopped romaine lettuce
1/2 cup small mint leaves

Directions:

Calamari

Preheat oven to 200°. Cut calamari tubes into 1/2-in. rings; pat calamari mostly dry. Mix flours, cayenne, and salt in a bowl.

Heat 1 1/2 in. oil in a 5- to 6-qt. pan over medium-high heat to 380°. Toss one-quarter of calamari at a time in flour to coat, shaking off excess. With a slotted spoon, lower calamari into oil and cook until golden (adjust heat to maintain 380°), 2 to 3 minutes per batch. Transfer to a paper towel-lined baking sheet. Keep warm in oven as you fry remaining calamari.

Fried Caper & Orange Slaw

Heat 2 tbsp. oil in a small saucepan over medium-high heat. Add capers and sauté until pale golden, 3 minutes. Transfer to paper towels.

In a bowl, combine oranges, onion, cayenne, lemon juice, remaining 1 tbsp. oil, and salt. Just before serving, stir in lettuce, mint, and capers.

 

Assembling

Smear each tortilla with about 1 tbsp. tartar sauce, then fill with calamari and slaw. Add more sauce if you like.

Hoppin' John Salad

Ingredients:

2 cups rice

4 slices bacon

1 medium onion, chopped

8 ounces frozen black-eyed peas, thawed

2 cups fresh corn kernels (about 4 ears)

10 ounces frozen baby lima beans, thawed

1 cup diced mago

2 cups chicken broth

1/2 cup extra-virgin olive oil

1/4 cup white wine vinegar

1 1/2 teaspoons seasoned salt

1 teaspoon ground black pepper

Directions:

Bring 4 cups water to a boil in a saucepan over high heat. Add rice, reduce heat to a simmer and cook for about 20-30 minutes, or until the rice has absorbed all the water.

In a large skillet, cook bacon over medium heat until crispy. Set aside on paper towels. Reserve drippings in skillet.

To the skillet add onions and cook over medium heat, for 3 to 4 minutes, or until tender. Add black-eyed peas, corn, lima beans, and chicken broth. Bring to a boil, cover, reduce heat, and simmer for 30 minutes, or until vegetables are tender; drain. Place into a large bowl and add diced mango.

In a small bowl, whisk oil, vinegar, seasoned salt, and pepper. Pour on top of vegetable mixture and toss to coat. Mix in rice and crumble in the reserved bacon. Cover and chill in refrigerator for a few hours before serving.

Cinnamon Sugar Dessert Tacos

Ingredients:

Flour tortillas
Cinnamon
Granulated sugar
Butter flavored spray
Tin foil

Favorite fillings (Strawberry, Ice Cream, Chocolate Sauce)

Directions:

Preheat oven to 350 degrees and line a baking sheet with tinfoil

Take large pieces of tin foil (one for every taco you plan on making) and shape it into a thick "C"

Mix together the cinnamon and sugar and pour onto a plate

Spray both sides of a tortilla with the butter spray and coat both sides with cinnamon sugar

Fold tortilla in half and place tinfoil "C" inside so the taco maintains its shape during baking

Bake for 15 minutes, flipping them halfway through

Allow tacos to cool completely before filling with your favorite ice cream and toppings

Slow Cooker Mac & Cheese

Ingredients:

Cooking spray
8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
 

Directions:

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot. 

Baked Chicken Boudine

Ingredients:

2 cups cooked egg noodles
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1/4 cup drained, chopped pimentos
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper

Directions:

Preheat oven to 350 degrees F.  In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese. Bake for 30 minutes, or until bubbly.