Samoa Cookies

1 box shortbread cookies
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups toasted coconut
1 cup chocolate chips

Place each shortbread cookie in rows on parchment paper. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly.

Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220-228 degrees. Remove from heat.

Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well.

Spoon mixture by teaspoonfuls over shortbread cookies. Cool completely.

Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.

Store in airtight container.

Apple Cake

Taken from Made by Melissa

3-5 Granny Smith Apples
1/2 cup finely chopped walnuts
1 cup vegetable oil
1 1/2 cups sugar
3 eggs
1 tsp vanilla
2 cups flour, divided
2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda

Preheat oven to 350 degrees. Peel and finely chop apples. In the bowl of a stand mixer or a large mixing bowl, combine oil, sugar, eggs and vanilla. Beat of medium speed until well mixed, at least 3-5 minutes. Add 1 cup of flour, cinnamon, nutmeg and baking soda, mix well. Add second cup of flour and mix until just blended, this will make the batter very thick. Fold in apples and walnuts.

Grease and flour a bundt or tube pan. Pour batter into pan, bake 50-60 minutes, or until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack for 10-15 minutes. Run a knife along the edges of the cake and remove from pan by flipping onto another wire rack or plate, invert onto a wire rack and cool completely.

Risotto Primavera

Taken from Paved With Good Intentions

1/2 pound asparagus
5-6 cups homemade chicken stock
1/2 teaspoon saffron strands, crumbled
2 tablespoons butter
3 tablespoons olive oil
1 medium red onion, diced
1 smallish carrot, diced
2 small zucchini, diced
1/2 teaspoon salt
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup thawed frozen peas
1/2 cup Parmesan cheese, plus extra for the table
Salt and pepper to taste

Cut off the tips of the asparagus and dice the top half of the stalks (discard the rest), and set the diced asparagus aside.

Bring the stock to a steady simmer in a saucepan. Add saffron to stock.

Melt 2 tablespoons of the butter with the olive oil in a heavy-bottomed saucepan. Add the onion and cook for about 6 minutes, until its golden.

Add the carrot and cook for 5 minutes more. Add the zucchini, diced asparagus, and ½ teaspoon salt, and cook for about 5 minutes more.

Add the rice and stir until it is coated with the oil. Add the wine and cook, stirring, until it has evaporated, about 3 minutes. Now slowly add enough simmering stock to cover the rice, and cook, stirring, until it has evaporated. Keep adding, stirring, and evaporating for about 20 minutes, until the rice is soft on the outside and still has a bit of a bite at the center. Remove the pan from the heat, and add the peas and cheese. Taste for salt and pepper, and serve with extra cheese for people to add to their own taste.

Serves 4.

Harvest Turkey Burgers

Taken from Cara's Cravings

1/2 lb ground turkey
2 tbsp chopped onion
1/4 cup dried cranberries
1 oz crumbled goat cheese
minced fresh sage and thyme
salt and pepper

Mustard:
1.5 tbsp honey mustard
1 tbsp finely chopped pecans
minced fresh rosemary

Combine burger ingredients and mix well with hands. Form into two balls and grill over low heat, flattening after about 5 minutes on the first side. Try to cook them almost all the way through so that only one flip is required! Serve with pecan-rosemary-honey mustard.

Almond joy truffles

Taken from Canarygirl

Ingredients:

6 ounces dark chocolate
2 egg yolks
2 tablespoons milk
1 tablespoon espresso
3 tablespoons butter
1/2 cup finely chopped almonds
1 cup grated coconut

Preparation:

Melt chocolate in a medium sized glass bowl in the microwave (check and stir frequently, time will depend on your microwave).
Allow to cool a bit, then beat in egg yolks.
Add milk and coffee and beat until combined.
Add butter and continue to beat.
Beat in almonds.
Refrigerate truffle mixture for a minimum of 2 hours.
Form smaller sized balls and roll in coconut.

Chicken Crescent Pockets

Taken from yum.

6 oz. cream cheese, softened
2 tbsp butter, softened
3 cups cubed cooked chicken
1 tbsp chopped fresh chives (or onion)
1/2 tsp salt
fresh ground pepper to taste
1 tbsp milk
1 tbsp ranch dressing
2 (8 oz) cans refrigerated crescent rolls
2 tbsp melted margarine or butter
2 tbsp freshly grated Parmesan

Heat oven to 350 degrees. In medium bowl, combine cream cheese and butter; beat until smooth. Add chicken, chives, salt, pepper, milk and ranch. Mix well.
Separate dough into rectangles mound chicken mixture onto dough. For regular sized pockets, place chicken on one half of dough and fold remaining dough over top. Pinching edges to seal. For jumbo pockets, cover one rectangle with mixture and top with another, pinching edges to seal. Brush tops with melted butter, sprinkle with salt and Parmesan. Bake for 15-20 minutes.

Eggplant Parmesan

Taken from Culinary Kicks

1 large eggplant, 1/4 inch slices
1 egg
1 tbsp water
1/2 cup flour
1/2 tsp paprika
1/2 tsp oregano
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 tsp dried basil
salt and pepper to taste
enough oil to cover bottom of frying pan 1/4 inch thick
1 1/2 cups marinara sauce
1 ball of fresh mozzarella cheese, packed in water

Lightly salt the eggplant slices and set in a large colander to rest for 30 minutes then rinse eggplant and pat dry with a paper towel.

Slice mozzarella cheese into thin slices and set aside. In a small bowl whisk together egg and water to make an egg wash and set aside.

In a shallow dish mix flour, paprika, oregano,and a dash of salt and pepper, In another shallow dish, mix bread crumbs, Parmesan cheese, basil, and a dash of salt and pepper. Dip the eggplant into flour mixture to coat it lightly on both sides, then dip into the egg wash and let excess drip off. Then dip into breadcrumb mixture and be sure to get a thick coat on the eggplant. Fry eggplant in oil on both sides until crisp and golden. Drain on paper towels.

After all eggplant is cooked, lay slices slightly overlapping in a shallow baking pan. Pour marinara sauce over eggplant and top with slices of mozzarella cheese.

Broil 6 inches from heat until cheese is melted and bubbly. Serve immediately

Rigatoni alla Carbonara with pancetta, Peas and Parmesan

Taken from Good Thymes & Good Food

2 eggs
3/4 cup Parmesan cheese, grated
1/2 tsp. salt
Freshly ground black pepper
1 tbsp. parsley, chopped
2 tbsp. butter
2 tbsp. olive oil
2 oz. pancetta, finely chopped
1/4 cup onion, chopped
1/4 tsp. ground red pepper
1/2 cup frozen peas
1/2 lb. rigatoni pasta

1. Beat eggs, Parmesan cheese, salt, several twists of black pepper and parsley in a bowl.
2. Meanwhile, in a large skillet over medium heat, melt butter and olive oil. Add pancetta, onion and red pepper and saute for about 10 minutes or until onion is soft. Add frozen peas, turn off the heat and cover.
3. Cook rigatoni according to package instructions. Drain and return to pot.
4. Add pancetta mixture to rigatoni and cook over low heat 1 minute, tossing pasta to coat with oil and butter. Remove from heat. Stir in egg-cheese mixture and toss vigorously. Top with freshly grate Parmesan and serve.

Italian Tomato Cups

Taken from Pennies on a Platter

• 2 cups of cherry tomatoes
• 1/2 block of fresh mozzarella
• 4-5 fresh basil leaves, torn into pieces
• Italian dressing

Cut the tops on the cherry tomatoes and hollow out with a small spoon or melon baller. Shave a little bit of the wobbly tomatoes so they stand upright. Cut the mozzarella into small cubes and put a cube into each tomato. Add a piece of basil and top with a drop of Italian dressing.

Pasta with Asparagus, Parmesan, and Crispy Prosciutto

Taken from American's Test Kitchen

1 teaspoon olive oil
4 ounces thinly sliced prosciutto, cut into 1/4" strips
1 garlic clove, minced
1 cup heavy cream
2 tablespoons lemon juice
Salt and pepper
1 pound fusilli or penne
1 pound asparagus trimmed and cut into 1-inch pieces
1 1/2 cups grated Parmesan cheese
3/4 cup chopped fresh basil

Bring 4 quarts water to boil in large pot. Heat oil in large nonstick skillet over medium heat until just smoking. Cook prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3 to 5 minutes.

Add 1 tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Add sauce, ½ cup reserved cooking water, cheese, and basil to pot and toss to combine, adding remaining cooking water as needed. Season with salt and pepper. Sprinkle portions with crispy prosciutto. Serve.

Chicken Piccata Pasta Toss

Taken from Rachel Ray

Ingredients

• 2 Tbsp olive oil
• 1 1/3 lb chicken breast, cut into 1" pieces
• salt and pepper
• 1 1/2 Tbsp butter
• 4 cloves garlic, chopped
• 2 shallots, chopped
• 2 Tbsp flour
• 1/2 cup white wine
• 1 lemon, juiced
• 1 cup chicken broth or stock
• 3 Tbsp capers, drained
• 1/2 cup parsley, chopped
• 1 lb penne, cooked

Directions

1. Heat a deep nonstick skillet over medium high heat. Add a Tbl olive oil and chicken to the pan.
2. Season chicken with salt and pepper. Brown chicken until lightly golden, about 5 to 6 minutes.
3. Remove chicken from pan and return the skillet to heat.
   
4. Reduce heat to medium. Add another Tbls olive oil and 1 Tbls butter, garlic, and shallots to skillet. Saute 3 minutes.
5. Add flour and cook 2 minutes.
6. Whisk in wine and reduce liquid for 1 minute.
7. Whisk lemon juice and broth into sauce.
8. Stir in capers and parsley.
9. When liquid comes to a bubble, add remaining 1/2 Tbls butter. Add chicken back to pan.
10. Toss pasta with chicken mixture.

Mac and Cheese with Pancetta

Ingredients
8 tablespoons(1 stick) butter, divided
4 oz thinly sliced pancetta (Italian bacon), coarsely chopped
1 cup finely chopped onion
3/4 teaspoon dried crushed red pepper
1 garlic clove, minced
1/4 cup all purpose flour
3 1/2 cups(or more) whole milk
2 1/2 cups coarsely grated sharp cheddar cheese
1 cup finely grated Parmesan cheese
1 8- to 8.8-ounce container mascarpone cheese
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup chopped fresh Italian parsley
1 pound orecchiette or large elboacaroni

Preparation
Melt 1 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Add onion; sauté until tender, about 5 minutes. Add crushed red pepper and garlic; stir 1 minute. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 3 1/2 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by 1/4 cupfuls until sauce is thick but pourable. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill uncovered until cool; cover and chill. Rewarm, stirring over medium heat. Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley. DO AHEAD Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Lightly butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add warm cheese sauce; toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.

Lemonade Raspberry Cake

1 c. very hot water
1 box (4 serving size) raspberry flavored gelatin
1 box white cake mix
1/2 c. frozen (thawed) lemonade concentrate
1/4 c. water
1/3 c. vegetable oil
4 egg whites
1 container whipped vanilla frosting
1 c. frozen whipped topping (thawed)
1 1/2 c. fresh raspberries, if desired
lemon peel strips, if desired

Heat oven to 350 and spray bottom of 9x13 pan with baking spray with flour. In small bowl, mix hot water and gelatin until completely dissolved; cool slightly.

In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil (applesauce), and egg whites with mixer on low speed for 30 seconds and on medium speed for 2 minutes. Pour into pan and reserve remaining gelatin mixture and lemonade concentrate.

Bake 30 to 35 minutes or until toothpick comes out clean. Poke warm cake every inch with a form. Remove 1 tablespoon of reserved gelatin mixture to a microwavable container. Mix remaining gelatin mixture and 1/4 cup lemonade concentrate and pour slowly over the cake. Cool completely about 1 hour or overnight.

In medium bowl, mix frosting and whipped topping. Frost cake. Microwave the reserved gelatin for 10 seconds to liquify. Using a small spoon, place small drops of the gelatin mixture over frosting.

With a spoon or toothpick, swirl gelatin into frosting.

Garnish with raspberries and lemon peels if desired.

Blueberry Crumb Cake

Taken from Barefoot Contessa

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 stick unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:

6 tablespoons unsalted butter, at room temperature

3/4 cup granulated sugar

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

2/3 cup sour cream

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries

Confectioners' sugar for sprinkling

Directions: Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Blueberry Crumb Bars

Taken from allrecipes.com

INGREDIENTS

• 1 cup white sugar
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1 cup shortening
• 1 egg
• 1/4 teaspoon salt (optional)
• 1 pinch ground cinnamon (optional)
• 4 cups fresh blueberries
• 1/2 cup white sugar
• 3 teaspoons cornstarch

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Unc's Steak Tips

1 bottle Hunts Hickory sauce
1/3 jar Mee Tu Chinese Garlic marinade
1/4 jar Ah-So Chinese style BBQ sauce
4 shakes soy sauce
2 squirts mustard
honey
1 lemon

Mix together to get a somewhat firm consistancy. Let sit for 30-40 minutes.

Sirloin strip steak (not sirloin steak) cut in 1/2" pieces and mix in marinade. Let sit for 2 hours. Overnight to 24 hours is best!

Citi's Chicken

Taken from Good Things Catered

Ingredients:

6 chicken thighs
6 chicken drumsticks
1 egg
1 c. yogurt
1/8 c. olive oil
1/4 c. white wine (of chicken stock if you don't use alch.)
2 tsp salt (I love Lawry's garlic salt for this)
2 tsp freshly ground pepper
1/4 c. flour
3 c. cornflakes
1 1/2 c. oatmeal
2 garlic cloves
1 tsp fresh rosemary
1/2 tsp fresh thyme
1 tsp fresh oregano

Directions:

• Clean and pat dry chicken pieces.
• Place chicken into a large freezer bag.
• In a blender, combine egg, yogurt, olive oil, wine/stock, salt and pepper and blend on high to whip together.
• Pour mixture over chicken and seal bag.
• Make sure marinade is covering all pieces and sides of chicken and place in fridge to marinade.-Marinade chicken at least one hour and up to 24.
• Preheat even to 400 degrees.
• In bowl of food processor, combine remaining ingredients and pulse to a coarse meal, cutting the spices into the breading.
• Remove from bowl of food processor and place in a shallow dish or wide bottomed bowl.
• Line a baking sheet with heavy duty tinfoil and top with wire baking rack.
• Remove chicken from fridge and with a set of tongs, pull one piece of chicken out of the marinade, shake to remove excess and dredge in breading mixture.
• Cover completely in breading mixture, shaking lightly to remove excess, and place on wire rack.
• Repeat with all pieces of chicken.-Reduce oven temperature to 350 degrees and place baking sheet in oven.-Bake until internal temperature reaches 170 degrees, about 50-60 minutes.

Pasta Salad

4 cups cooked past - I like tri-colored spirals
1 cup sliced celery
1/2 cup chopped onion
1/4 cup sliced radishes
2 Tbsp chopped parsley
1/2 cup sliced olives
1 cup mayonnaise
2 Tbsp white vinegar
2 tsp mustard
1/2 tsp celery seeds
1 1/2 -2 tsp salt
1/8 tsp pepper

Omelet For Two

Taken from Barefoot Contessa

1/4 pound good thick-cut bacon
1 tablespoon unsalted butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
5 extra-large eggs
2 tablespoons milk or cream
salt
freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

Chocolate Oreo Pudding Trifle

Taken from Butter and Love

1 unfrosted chocolate cake (use your own recipe or prepare your favorite boxed mix)
4 packages instant chocolate pudding, prepared
1 16 oz. package of Cool Whip Lite (or your favorite whipped cream)
1 package Oreo cookies, chopped and ground in a food processor to make crumbs

Break the chocolate cake into crumbly, bite-sized pieces. On the bottom of a large glass bowl, spread 1/3 of the cake pieces. Top with 1/3 of the chocolate pudding, spreading with spatula. Top pudding with 1/3 of the Cool Whip or whipped cream, spreading with spatula. Sprinkle Cool Whip with 1/3 of the Oreo crumbs. Continue to alternate the layers in this order for a total of two more times, finish off with a final layer of Oreo crumbs to garnish. Chill in refrigerator for at least 2 hours or overnight before serving.

Meatballs

Taken from Butter and Love

Ingredients
1 egg, slightly beaten
3/4 cup soft bread crumbs (1 slice)
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 tablespoons parsley
1 to 2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lean ground beef

Directions

In a large bowl, combine egg, bread crumbs, Parmesan cheese, onion, parsley, garlic, Italian seasoning or rosemary, salt, and pepper. Add ground beef; mix well. Shape into 28 meatballs about 1-1/2 inches in diameter.

Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or till done (no pink remains, 160 degrees F). Drain off fat. Makes 4 to 6 servings.

Chicken Tikka Masala

From the Clay Oven in Irvine, CA

Masala
3 Tbsp olive oil
2 cups chopped onion
1 1/2 tsp cumin seeds
3 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
1 tsp ground coriander
3 cups chopped tomatoes (about 3 medium)

Heat oil in heavy large saucepan over medium-high heat. Add onions and cumin seeds and saute until onions are golden, about 12 minutes. Add garlic and ginger; stir 1 minute. Add coriander; stir 15 seconds. Add tomatoes; reduce heat to medium and simmer until chunky sauce forms, about 6 minutes. Season to taste with salt and pepper.

Chicken Tikka
1/4 cup plus 1 Tbsp olive oil plus additional for brushing
2 Tbsp fresh lemon juice, divided
1 tsp salt, divided
3/4 tsp cayenne pepper , divided
1/2 tsp dry mustard powder, divided
2 lbs skinless boneless chicken breast halves, cut into 1 1/2 inch cubes
1 cup plain nonfat yogurt
3 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
1 tsp garam masala


Whisk 1/4 cup olive oil, 1 Tbsp lemon juice, 1/2 tsp salt, 1/2 tsp cayenne, and 1/4 tsp dry mustard in large bowl. Add chicken cubes; toss to coat. Cover and chill 30 minutes, tossing occasionally.

Whisk next four ingredients with 1 Tbsp olive oil, 1 Tbsp lemon juice, 1/2 tsp salt, 1/4 tsp cayenne, 1/4 tsp dry mustard in large bowl. Add chicken mixture; toss. Cover and chill 3 hours, tossing occasionally.

Preheat oven to 375. Thread chicken pieces onto 6 metal skewers, dividing equally. Brush grill pan with oil; heat over medium-high heat. Working in batches, if necessary, grill chicken with marinade still clinging until dark brown, about 2 minutes side. Transfer to rimmed baking sheet. Place in oven and roast until chicken is cooked through, about 15 minutes.

Rewarm onion-tomato masala. Divide sauce among plate. Place one skewer on each plate.

American Chop Suey

Taken from Simply Recipes

1 pound ground beef
1 yellow onion, chopped
Olive oil
1/2 teaspoon seasoned salt
Dash crushed red pepper
1/2 teaspoon celery seed
1 large can (28 oz) of diced tomatoes
2 Tbsp Worcestershire sauce
1/4 cup chopped parsley
2 cups uncooked macaroni

Get a large pot of hot water heating and begin cooking the macaroni as per the directions on the macaroni package.

In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.

In a large skillet, sauté chopped onion with a tablespoon of olive oil on medium high heat. Add the ground beef and lower the heat to medium. Add a dash of crushed red pepper. Add seasoned salt. Add celery seed. Add canned tomatoes. Add Worcestershire sauce. Bring to a simmer and let simmer for 5 minutes. Mix in the drained and cooked macaroni and parsley. Simmer for another 5 minutes.

Serves 4.

Green Salad with Goat Cheese, Pecans, and Craisins

Taken from Livin, Laughin, Lovin.... and Eatin too.

Romaine or bibb lettuce, chopped
Green onion, finely chopped (about 3/4 of a bundle)
Celery, finely chopped (4-5 full stalks)
Crumbled goat cheese
Craisins
Grape tomatoes, halved
Candied Pecans, chopped

For the dressing:
1/8 cup of extra virgin olive oil
1/8 cup of balsamic vinegar
2 tbsp of brown sugar

Candied Pecans:
In a sauce pan, melt 2 tbsp of butter/margarine over low to med heat; add 1/2 cup of chopped pecans and 2 tbsp of brown sugar; stir for a few minutes until well coated; remove and cool completely.

Chicken Ritz

Taken from A Little of This, A Dash of That

Ingredients:
4 boneless skinless chicken breasts--fat trimmed
1 1/2 sleeves of Ritz crackers crunched up
1 stick of melted butter
Italian Seasoning
Parmesan Cheese
Garlic Salt


Pre-heat oven to 350.

Melt butter in a bowl large enough to place your chicken breasts in.

Combine crunched up Ritz crackers, spices, Parmesan cheese and garlic salt on a plate. Adjust to taste

Dip each chicken breast in the melted butter, then coat with the Ritz cracker mixture. Place in a casserole dish. Once finished dipping all your chicken, pour some of the remaining butter over top of the chicken. I also sprinkle some extra cheese over top. Bake in preheated oven uncovered for approximately 40 minutes.

Marscapone Stuffed French Toast

Taken from Blakes Makes

For The French Toast:

• 8 slices (1/2 inch thick) of good bread (we used a small Country French round from Whole Foods)
• 3 eggs
• 1 cup milk
• 1/4 tsp. salt

For The Mascarpone Filling:

• 1 8oz. tub Mascarpone cheese
• 3 to 4 tblsp. dark brown sugar
• 1 tsp. (good, Bourbon) vanilla
• dash of cinnamon

For The Berry Sauce:

• 1 1/2 cups fresh berries (we used blackberries and strawberries)
• 1 tblsp. lemon juice
• Sugar (optional)

Preheat the oven to 350.
Blend the Mascarpone with the brown sugar, vanilla and cinnamon. It will turn an amazing buff color, and will smell amazing, too. We would have had more to work with at meal time, but I made it last night (to make things easy this morning) and we couldn’t keep our little fingers out of it.

Slice the bread. Next, make little Mascarpone sandwiches by spreading a generous amount of the filling between slices. Beat the eggs, milk and salt together (I do this in a baking dish). Place the sandwiches in the egg mixture, and press down lightly so the spongy bread can drink in the yellow bliss.

Turn the sandwiches over, and repeat.

Heat some butter (enough to cover the bottom) in a skillet over medium-high heat. When the butter starts talking to you (bubbling, sputtering), place the sopping sandwiches in the skillet.

Cook for about 2 minutes on either side until golden brown. Add the French toast to a fresh, buttered baking dish. Pop them in the oven for about 5 minutes (until they cook through).

While the toast is in the oven, toss some berries with a little lemon juice in a blender. I used about a cup of fresh strawberries, and about half a cup of fresh blackberries. After the blitz, I pass the sauce through a sieve to remove the pesky little seeds, and to make the sauce silky-smooth.

The oven timer dings. I take the toast out. One French toast sandwich on a plate (I heat the plates in the microwave for 2 minutes). Drizzle over a little berry sauce, and garnish with some whole, fresh berries. Devour.

French Toast Strata

Taken from Busy Mom's Cookbook


INGREDIENTS

• 1 (1 pound) loaf cinnamon bread, cubed
• 1 (8 ounce) package cream cheese, diced
• 8 eggs
• 2 1/2 cups half-and-half cream
• 6 tablespoons butter, melted
• 1/2 cup maple syrup
• Cinnamon

DIRECTIONS

1. Cube bread and let set in open air for about a day, allowing it to become stale.
2. Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and sprinkle with cinnamon. Top with remaining bread.
3. In a large bowl, beat the eggs with the cream, butter, and 1/4 cup maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
4. Preheat oven to 325 degrees F (165 degrees C).
5. Drizzle remaining maple syrup on top.
6. Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.

Ghirardelli Award Winning Brownies

2 eggs
3/4 cup sugar
1 tsp pure vanilla
1/2 cup butter, melted
3/4 cup Ghirardelli Sweet Ground Chocolate and Cocoa
2/3 cup unsifted flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup walnuts (I did not use)
1 cup Chocolate Chips (I used 1/2 semi sweet and 1/2 milk chocolate chips)

Preheat oven to 350.
Line 8x8 pan with foil and spray with PAM.
In bowl, stir together the eggs, sugar and vanilla. Add butter.
Sift Cocoa powder, flour, baking powder and salt. Stir into egg mixture.
Stir in chips (and nuts if using).

**Spread into pan and bake for 20-30 minutes until toothpick inserted in center comes out with a few crumbs.

Beef Stroganoff

Taken from Taste & See

Ingredients:
8 ounces egg noodles, uncooked
1 pound ground round
3 green onions, sliced or 1 cup chopped onion
1 (8-ounce) package sliced fresh mushrooms
1 (12-ounce) jar fat-free beef gravy
1 (8-ounce) carton fat-free sour cream
1/4 tsp garlic salt
1/4 tsp freshly ground pepper
1 TBSP dry sherry (optional)

Directions:
Prepare noodles according to package directions, omitting salt and fat.
While noodles cook, cook meat, green onions and mushrooms in a large nonstick skillet until meat is browned, stirring until it crumbles; drain.
Return meat mixture to skillet; add gravy and next 3 ingredients, stirring well. Cook over medium heat 3-5 minutes or until thoroughly heated. Stir in sherry, if desired. Serve over drained noodles.

Yield: 5 servings.