Cheddar Biscuits

Makes 12-15 biscuits.

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

¼ teaspoon garlic powder

1/3 cup butter, cold, cut into chunks

2 tablespoons vegetable oil

1 ¼ cups sharp cheddar cheese, grated

2/3 cup milk

3 tablespoons butter, melted

½ teaspoon garlic powder

1 tablespoon fresh parsley, finely chopped

Dash of salt

Preheat oven to 400 degrees F.

In a large bowl, combine flour, baking powder, salt, and ¼ tsp. garlic powder. Stir together until well combined. Add in chunks of cold butter. Cut butter into flour mixture until butter is about in pea-sized pieces. Add oil, grated cheddar, and milk. Stir together. If necessary, add a little more milk a tablespoon at a time to moisten dough until it is no longer dry and can hold together in a dough.

Drop about ¼ cup pieces of dough onto an ungreased cookie sheet. Bake for about 17 minutes, or until cooked through and bottoms are just beginning to turn brown.

While biscuits bake, mix melted butter, ½ teaspoon garlic powder, and parsley together.

After biscuits are done and still warm, brush garlic butter over tops of biscuits. Serve warm. 

Creamy Baked Ziti

Freezes well. Serves 8-10. 

1 lb. dry ziti pasta

1 small onion, chopped

1 clove garlic, minced

1 lb. lean ground beef

2 (26 oz.) jars tomato sauce

1 lb. bag Italian blend cheese

1 ½ cups sour cream

Bring a large pot of salted water to boil. Add ziti and cook until just tender, about 8 minutes. Drain and set aside.

In a large skillet, brown onion, garlic, and ground beef over medium heat. Add sauce and simmer until meat is cooked through completely, about 15 minutes.

Preheat oven to 350 degrees F. Grease a 9x13 in. baking dish. Layer pasta as follows: ½ ziti, ½ sauce, ½ cheese, sour cream, remaining ziti, remaining sauce, remaining cheese.

Cover with foil and bake for 25 minutes in preheated oven. Remove foil and bake another 5-10 minutes, or until cheese in melted and beginning to brown and sauce is bubbling.   

Honey Whole Wheat Bread

3 cups warm water (110 degrees F)

2 (.25 oz) packages active dry yeast

1/3 cup honey

5 cups bread flour

3 tablespoons butter, melted

1/3 cup honey

1 tablespoon salt

3 to 5 cups whole wheat flour

In the bowl of a stand mixer, stir together warm water, yeast, and 1/3 cup honey. Using dough hook, mix in white bread flour until well combined. Let sit for 30 minutes, or until big and bubbled up.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Add 2 cups whole wheat flour and mix on lowest setting until well combined. Gradually add more whole wheat flour until a soft, sticky ball forms. Dump dough onto a surface dusted with wheat flour. Knead in additional whole wheat flour until the dough is not really sticky but is still tacky. Continue to knead for another couple minutes, until dough is soft and smooth. Place dough in an oiled bowl and cover with a dishtowel. Let rise until doubled.

Punch down dough and divide into three loaves. Place in greased 9x5 in. loaf pans. Let rise until dough has risen above the rims of the pans by about one inch.

Bake at 350 degrees F for 25-30 minutes, or until golden and loaves are hollow sounding when knocked on.  Cool. 

Italian Baked Chicken and Pastina

From Giada De Laurentiis, Foodtv.com

1 cup pastina pasta or other small pasta                       

2 tablespoons olive oil
1/2 cup cubed chicken breast

1/4 cup diced onion 

1 clove garlic, minced

1 (14.5-ounce) can diced tomatoes with juice

1 cup shredded mozzarella            

½ teaspoon Italian seasoning                                   

Salt and pepper to taste

1 6-ounce can tomato sauce           
1/4 cup bread crumbs                                                

1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Preheat the oven to 400 degrees F.

Cook pasta in boiling salted water until just tender, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, and seasonings. Stir to combine. Add enough tomato sauce to make sure mixture will stay moist during cooking. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Sun Dried Tomato and Hazelnut Pesto

1 8-oz container oil packed sun dried tomatoes

2 cloves garlic

½ cup hazelnuts, toasted 

1/2 - 2/3 cup parmesan or romano cheese

Olive oil

Salt and pepper to taste

Put sun dried tomatoes (with oil), garlic, hazelnuts, and cheese in a food processor. Process until ingredients are pureed. Drizzle in olive oil until smooth and desired consistency. Salt and pepper to taste. 

Mizithra and Brown Butter Pasta

Serves 2-3.

½ lb spaghetti

6 tablespoons butter

1/3 cup grated mizithra cheese

Cook spaghetti in boiling water until al dente. Drain.

In a medium sauce pan, melt butter over moderate heat. Cook until butter begins to turn a golden brown color, being careful not to burn. Turn off heat. Add cooked spaghetti to sauce and toss to coat. Sprinkle mizithra cheese over the top. 

Green Beans with Lemon and Pine Nuts

Serves 4-6.

1 lb green beans, trimmed

1/4 cup pine nuts (slivered almonds also work)

1 ½ tablespoons butter

1 tablespoon oil

Salt and pepper

1 lemon, zested and juiced

Blanch green beans in boiling, salted water for about 3 minutes, until tender but still quite crisp and green. Remove from hot water and submerge in ice water to stop cooking.

Toast nuts in a sauté pan until fragrant and beginning to turn a golden brown color in some spots. Set aside.

In same sauté pan, heat butter and oil over medium heat. When butter and oil are hot, add blanched green beans. Season with salt and pepper. Saute for a few minutes until warmed through and until beans are desired doneness. Add lemon zest and juice of about ½ of the lemon, or more to taste. Add toasted nuts and mix well. 

Garlic and Citrus Roasted Chicken

Adapted from Giada De Laurentiis, foodtv.com

1 whole chicken, about 5-6 lbs

Salt and pepper

2 oranges

2 lemons

10 cloves garlic, 8 whole cloves, 2 cloves chopped

2 cups chicken broth

2 tablespoons melted butter or olive oil

1 tablespoon chopped fresh rosemary

Preheat oven to 400 degrees F.

Juice one of the oranges and one of the lemons. Set aside juice and quarter juiced lemon and orange. Quarter remaining whole lemon and orange. 

Pat the chicken dry and season with salt and pepper. Stuff with quartered oranges and lemons and with garlic cloves. Fit as much as you can inside the chicken. Put whatever won’t fit in a roasting pan. Place chicken, breast side up, in the roasting pan. Roast chicken for 1 hour, basting with chicken broth as needed so pan doesn’t get too dry.

Whisk together the reserved orange and lemon juice, rosemary, and garlic. Baste chicken with mixture. Continue roasting the chicken and basting with mixture as necessary until chicken is cooked through, about 45 more minutes. The meat in the innermost part of the thigh should be at 170 degrees F.

Transfer chicken to a platter. Tent with foil. Strain juices in bottom of pan into a small sauce pan and add any left over basting juices or broth. Simmer until reduced to about 1 cup, stirring often. Spoon fat from top of sauce and serve with chicken. 

Basil Aioli

¾ cup mayonnaise

½ cup fresh basil

1 squeeze fresh lemon juice

1 clove garlic, roughly chopped

Salt and pepper to taste

Mix all ingredients in a food processor. Blend until well combined and basil and garlic are finely chopped. Cover and refrigerate to store.

Chicken and Mozzarella Sandwiches on Focaccia

Makes 4 sandwiches.

2 rotisserie chicken breast halves

2 tomatoes

4 ounces fresh mozzarella

Fresh homemade focaccia bread, cut into 4 sandwich size squares

Basil aioli

Salt and fresh ground pepper

Balsamic vinegar

1 cup baby spinach leaves

Slice chicken breasts into thin slices about ¼ to ½ inch thick. Slice tomatoes into ½ inch thick slices. Slice mozzarella into ¼ to ½ inch thick slices. Slice focaccia down the middle width-wise so there are two slices for each piece.

On each of the focaccia slices, spread about a teaspoon of basil aioli. On bottom slices, evenly divide chicken breast slices. Evenly top with mozzarella slices, then tomato slices. Salt and pepper tomato slices to taste. Drizzle with balsamic vinegar. Top with ¼ cup spinach leaves and then the other focaccia slices and serve. 

Grandma's Caramel Frosting

Really good on spice cake. 

½ cup sugar           

¼ cup hot water

1/3 stick margarine           

1/3 cup sego evaporated milk

½ cup brown sugar                                               

1 teaspoon vanilla

Powdered sugar

Caramelize sugar. Add hot water. Add stick margarine, evaporated milk, and brown sugar. Bring to a boil. Cook for about 3 minutes until slightly thickened. Cool. With electric beaters, whip in vanilla and add powdered sugar to reach desired consistency. 

Orange Julius

Makes about 6 servings.

1 6-ounce can frozen orange juice

½ teaspoon vanilla

1 cup milk     

1 cup water                                                              

½ envelope Dream Whip mix

9 to 12 ice cubes

Add all ingredients into a blender and mix well.

Maple Almond Popcorn

Makes about 6 cups.

1 tablespoon vegetable oil

¼ cup unpopped popcorn kernels

1/3 cup roasted almonds

1/3 cup sugar

1/3 cup maple syrup

1 tablespoon butter

¼ teaspoon salt

Line a baking sheet with parchment paper or a silicon baking mat.

Heat vegetable oil in a medium saucepan over medium-high heat. When oil is hot, add popcorn and stir. Cover pan and cook until kernels begin to pop, about 2 minutes, shaking the pan frequently. Continue to cook and shake pan until popping slows down, about 2 minutes. Remove from heat. Once popping has stopped, open lid and stir in almonds.

Combine sugar, maple syrup, butter, and salt in a small saucepan. Bring to a boil and cook for 1 minute stirring constantly. Remove from heat and cool for about 1 minute. Pour mixture over popcorn and toss well to coat. Dump popcorn out onto prepared baking sheet and cool. 

Spinach and Feta Pasta Salad

Serves 4.

8 ounces spiral shaped pasta

½ cup pine nuts (can also substitute chopped walnuts)

½ cup crumbled feta cheese

1 ½ cups chopped baby spinach

1 ½ tablespoons walnut or olive oil

1 ½ tablespoons red wine vinegar

1 clove garlic, minced

1 teaspoon minced shallots

1/3 teaspoon Dijon mustard

Salt and pepper

Cook the pasta until al dente. Drain and then rinse under cold water. Set aside.

Toast nuts in a dry sauté pan over moderate heat until fragrant and beginning to brown, about 3 minutes or so. Set aside.

In a large bowl, toss together cooked pasta, toasted nuts, feta, and spinach.

In a small bowl, whisk together oil, vinegar, garlic, shallots, mustard, and salt and pepper to taste. Pour dressing over pasta salad and mix well. Serve cold.

Maple Mustard Baked Chicken

Adapted from EatingWell.

Serves 8.

3 tablespoons Dijon mustard

2 tablespoons pure maple syrup

2 tablespoons canola oil, divided

1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried

Salt and pepper, to taste

2 lbs boneless skinless chicken breasts

1 1/2 cups fresh breadcrumbs, preferably whole-wheat

Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.

Preheat oven to 400°F. Set a wire rack on a large baking sheet.

Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the chicken in the breadcrumbs and arrange on the wire rack. Leave at least 1 inch between pieces.

Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, about 35 minutes.

Artichoke, Leek, and Potato Gratin

Adapted from Epicurious.com.

3 medium leeks, trimmed, halved lengthwise, thoroughly washed, and cut cross wise into 1 ½ inch pieces

Kosher salt

1/2 cup water

2 lbs Yukon gold potatoes (or russet)

¾ cup packed shredded Gruyere or Emmental cheese (about 3 ounces)

6 ounces water-packed artichoke hearts, drained and chopped

Pepper

1 to 1 ½ cups half-and-half

¼ cup parmesan cheese, finely grated

Preheat oven to 425 degrees F. Butter a large glass or casserole baking dish. In a medium saucepan over medium-high heat, combine leeks, ¼ teaspoon kosher salt, and ½ cup water. Cover, bring to a boil, then simmer, stirring occasionally, until tender, about 8 minutes. Drain and transfer leeks to a medium bowl. Let cool.

Thinly potatoes very thin either by hand or with a mandoline or food processor disk (much easier than by hand). Transfer to a large bowl and cover with cold water. Stir with hands to rinse, drain, then repeat. Pat potatoes dry.

Add Gruyere of Emmental cheese, artichokes, and salt and pepper to taste to the cooled leeks. Toss to combine.

Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Spoon ½ of leek mixture evenly over potatoes. Top with second layer of potatoes, then remaining leek mixture, then the rest of the potatoes. Slowly pour half-and-half over the top, enough to cove the mixture. Cover with foil.

Bake 45 minutes. Uncover, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are tender, about 15-20 minutes more.

Bechamel Sauce

2 cups whole milk
1/4 cup butter
1/4 cup flour
Salt and pepper to taste
Dash of nutmeg

In a saucepan (or in the microwave) heat milk until almost boiling. Be careful not to scald.

In a separate saucepan, melt butter over medium low heat. Mix in flour, and stir rapidly with a spoon. Cook for 1 minute and then remove from the heat.

Slowly whisk in half of the hot milk until well incorporated. Return mixture to a medium low heat and slowly add remaining milk while whisking. Once all the milk has been added, continue to stir and bring to a slow boil. Simmer and stir until the mixture has thickened. Stir in salt, pepper, and nutmeg.

Croque Madame

5 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk

Salt and pepper

1/8 teaspoon nutmeg

1 1/3 cups grated gruyere cheese, about 3 ½ ounces

8 slices firm white sandwich bread (sourdough is really good for this)

4 teaspoons Dijon mustard

½ lb deli sliced ham

4 large eggs

Melt 3 tablespoons butter and a medium saucepan over moderate heat. Whisk in flour and cook, whisking, 3 minutes. Gradually whisk in milk and then bring to a boil, whisking constantly. Reduce heat and simmer, stirring occasionally, for 5 minutes. Whisk in salt and pepper to taste, nutmeg, and 1/3 cup cheese until well incorporated. Remove from heat and set aside.

Spread 1 ½ tablespoons of sauce evenly over each of 4 slices of bread, then sprinkle with remaining cheese, ¼ cup per slice. Spread 1 teaspoon mustard on each of the remaining bread slices then top evenly with ham. Invert ham covered slices onto cheese topped slices.

Spray a baking sheet with cooking spray.

In a large nonstick skillet, melt 1 tablespoon of butter over moderate heat. Toast sandwiches until golden on each side, about 4 minutes total. Remove from heat and transfer the sandwiches to the prepared baking pan.

Preheat broiler.

Top each sandwich with 1/3 cup sauce and spread evenly. Broil sandwiches until sauce is bubbly and golden in spots, about 3-4 minutes. Turn off broiler and keep sandwiches warm.

Heat remaining tablespoon of butter in nonstick skillet over moderate heat. Crack eggs into skillet and season with salt and pepper. Fry until whites are set and yolks are still runny, about 4 minutes. Top each sandwich with a fried egg and serve.

Pizza Dough

From Tyler Florence, Foodtv.com.

Makes 3, 12-inch pizzas.

Dough freezes really well. After dividing dough, wrap each 1/3 of dough in plastic wrap. Place in plastic freezer bags. To use, remove and let defrost in fridge. Roll out and bake as directed.

1 package active dry yeast (2 ¼ tsp.)

1 tsp. sugar

1 cup warm water

1 Tbsp. kosher salt

2 Tbsp extra virgin olive oil, plus more

3 cups flour, plus more for dusting

In a stand mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture sit until the yeast starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add flour, a little at a time, mixing at the lowest speed until incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Add more flour or water 1 tablespoon at a time until dough is neither crumbly nor sticky. Mix until the dough gathers into a ball, about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it’s smooth and elastic. Form the dough into a round ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 1 hour. Preheat oven to 500 degrees F.

Once the dough has risen, turn it out onto a lightly floured counter. Roll and stretch dough into a cylinder and divide into 3 equal pieces. Cover and let rest 10 minutes.

Roll dough into a 12 inch circle, about 1/8 inch thick. Place on pizza stone. Brush the crust with a thin layer of olive oil and top pizza. Bake for 10-12 minutes, until crust is golden and crisp.

Pizza Margherita

From Melissa Roberts and Maggie Ruggiero, Gourmet Magazine, January 2009.

Makes enough sauce for 1 large pizza, but I usually make extra sauce and freeze it.

1 (14 or 15 oz) can whole San Marzano tomatoes in juice

2 large garlic gloves, smashed and roughly chopped

2 tablespoons olive oil

4-6 basil leaves plus more for sprinkling

Salt to taste

6 ounces fresh mozzarella, cut into ¼ inch thick slices

Pizza dough, rolled out into 1 large pizza

Pulse tomatoes with juice in a blender briefly to make a chunky puree.

Cook garlic in oil in a saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato puree, basil, and salt. Simmer, uncovered, stirring occasionally, until thickened and reduced to about ¾ cup, about 40 minutes. Season with salt if needed and cool.

To assemble pizza, spread sauce over dough, leaving a 1 inch border. Arrange cheese on top. Sprinkle with torn basil leaves. Bake at 500 degrees F for about 10-15 minutes, or according to dough recipe being used.

Tuscan Roasted Chicken with White Beans

Adapted from Cooking Light.

1 (3 ½ lb) roasting chicken, cut up into 6 pieces

3 slices thick cut bacon

1 cup chopped onion

2 cloves garlic, minced

3 cups torn spinach

1 teaspoon chopped fresh rosemary

2 (16 oz) can cannellini or other white beans, rinsed and drained

½ lb cherry tomatoes, halved (or 1 14-oz can of diced tomatoes, undrained)
1/3 cup chicken broth (omit if using canned tomatoes)

Salt and pepper to taste

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Cook bacon in a large oven proof skillet over medium high heat until cooked and crisp. Remove bacon from pan; chop and set aside, reserving the drippings in the pan. Add the chicken to the drippings in the pan and brown, about 3-4 minutes per side. Remove from pan and set aside.

Add onions and garlic to pan. Reduce heat to medium and cook until onions and garlic are tender, about 8 minutes. Stir in reserved bacon, spinach, rosemary, beans, tomatoes (and broth if using cherry tomatoes), and salt and pepper to taste. Cook for about 2 minutes to allow the spinach to wilt down slightly. Remove from heat. Arrange the chicken pieces on top of the bean mixture and bake, uncovered, for about 40 minutes or until chicken is completely cooked through.  

Penne with Fried Prosciutto and Butter Sauce

Adapted from Giuliano Hazan’s Thirty Minute Pasta

4 oz. prosciutto, sliced 1/8 thick strips

4 Tbsp. unsalted butter

½ lb. penne

Freshly grated Parmigiano-Reggiano

Fill a large pot with water. Salt lightly and bring to a boil. Cook pasta according to package directions.

While pasta is cooking, melt butter over medium heat in a large skillet. Add prosciutto strips, and cook until they have have lost their raw color and begin to crisp, about 5 minutes or less. Remove from heat.

When pasta is al dente, drain, but leave the noodles still fairly wet. Add penne to skillet with prosciutto. Toss to coat. Serve immediately and top with Parmigiano-Reggiano. 

Rosemary, Balsamic, and Garlic Roasted Pork Tenderloin

Serves about 4 (depending on size of tenderloin). 

1 pork tenderloin, trimmed

3 cloves garlic, cut into 2 pieces each

¼ cup balsamic vinegar

Olive oil

Kosher salt

4 sprigs rosemary, chopped

Preheat oven to 450 degrees. Using a small sharp knife, cut 6 deep slits into pork. Stuff each slit with a piece of garlic. Coat pork with balsamic vinegar and place in a small cooking sheet or pan. Season generously with salt and rosemary; drizzle with olive oil. Cook until internal temp reaches 155 degrees, about 30 minutes. Let rest before slicing.

Bolognese Sauce

Makes about 8 cups of sauce.

Good in lasagna bolognese or on rigatoni or spaghetti. Freezes very well. 

2 medium onions, finely chopped

4 celery ribs, finely chopped

2 medium carrots, grated

4-5 cloves garlic, finely minced

¼ cup extra virgin olive oil

¼ lb pancetta or bacon, diced

2 lbs lean ground beef

1 6-oz can tomato paste

1 28-oz can chopped tomatoes

2 cups chicken broth (or 1 cup broth and 1 cup white wine substitute)

1 teaspoon fresh or dried thyme leaves

Dash of ground cinnamon (optional)

Dash of nutmeg (optional)

Dash of ground clove (optional)

Salt and Pepper to taste 

1 cup heavy cream, half-and-half, or whole milk

Heat oil in a large saucepan or dutch oven. Add pancetta, cook over moderate heat until cooked and starting to brown. Add onions, celery, carrots, and garlic. Continue to sauté until vegetables soften, about 5-10 minutes.

Once vegetables are softened and pancetta is cooked, add ground beef and cook until no longer pink, about another 10 minutes.

Add the tomato paste, mixing thoroughly and cooking for about 2 minutes. Add half the chicken broth  and deglaze the pan. Add the remaining chicken broth, canned tomatoes, cinnamon, nutmeg, clove, salt and pepper, all to taste. Bring sauce to a simmer, cover, and let cook. Simmer for as long as possible, until thickened and reduced, anywhere from 2-4 hours. Once thickened, add heavy cream and additional salt and pepper if needed. Stir to combine. 

Easy Cheese Steak Sandwiches

Serves 4. 

1 medium onion, sliced thinly

1 tablespoon sugar

1 lb lean flank steak, thinly sliced (easiest to slice when semi-frozen)

2-4 teaspoons Worcestershire sauce, to taste

Salt and pepper to taste

4 medium rolls (a crustier French bread/Kaiser roll works well, but can use a whole wheat roll too)

4 slices provolone

Preheat oven to 350 degrees F. Coat large, nonstick skillet with olive oil and set pan over medium high heat. When pan is hot, add onion and sugar. Sauté until the onions are tender, golden, and caramelized, about 10-15 minutes. Remove onions from pan and set aside.

Add steak to skillet and sauté until browned and nearly cooked, about 2-3 minutes per side. Add Worcestershire sauce, salt, and pepper, and cook until liquid is about absorbed.

Slice rolls in half. Divide steak evenly between rolls and top with onions and cheese. Wrap in foil and transfer to oven. Bake until cheese melts, about 10 minutes. 

The BEST Mint Brownies

Brownies:

¾ teaspoon salt

1 cup melted margarine

4 eggs

1 cup sugar

½ teaspoon baking powder

1 cup and 1 tablespoon flour

1 16-oz can chocolate syrup

Mint Frosting:

2 cups powdered sugar

2 tablespoons milk

4 tablespoons soft margarine

¼ teaspoon peppermint flavoring

1-2 drops green food coloring

Chocolate Glaze:

1 cup chocolate chips

4 tablespoons margarine

1 teaspoon vanilla

Mix brownie ingredients together. Bake at 350 degrees F in greased 9x13 inch pan for 25-30 minutes, until cooked through. Cool.

Beat mint frosting ingredients together in a bowl. Spread evenly over cooked brownies. Let set.

On low heat over a double boiler, melt chocolate chips and margarine. Once melted, remove from heat and add vanilla. Pour glaze over frosted brownies. Refrigerate until serving. 

Easy Italian Beef Sandwiches

4 pounds beef roast (bottom/rump roast works well)

2 packages Good Season’s Zesty Italian dry mix

Au Jus mix

1 tablespoon beef base

Garlic powder

Oregano

Salt and pepper

2 cups water

French bread rolls (Jimmy John's day old bread works really well and is cheap)

Sliced provolone (optional)

Put roast, water, and seasonings in crock pot. Slow cook on low for 8-12 hours. When beef is cooked and tender, shred. Return to crock pot and cooking liquid. Add more water or spices if needed, let simmer for 30 minutes or more. Serve on French bread rolls topped with a slice of provolone. 

Baked Lemon Pasta

1 lb penne pasta (or any other pasta)

2 tablespoons olive oil

2 cloves garlic, minced

1 whole lemon, juiced and zested

1 2/3 cups sour cream

2 tablespoons heavy cream (optional)

1 ½ cups parmesan, romano, or asiago cheese

Salt and Pepper

1 ½ cup cooked diced chicken (optional)

¾ cup Panko bread crumbs

1 ½ tablespoons butter, thinly sliced

Preheat oven to 375 degrees. Cook pasta in boiling, salted water until al dente. Reserve pasta water.

Meanwhile, heat olive oil in a skillet over low-medium heat. When butter is melted, add minced garlic and cook until softened, a few minutes. Add lemon juice and zest. Turn off heat.

Add sour cream, heavy cream if using, and about 1 cup of cheese and stir mixture until well combined. Season with salt and pepper to taste.  Add a few spoonfuls of the pasta water to thin the sauce a bit. Add chicken if using. Combine mixture with cooked and drained pasta in an oven safe dish.

Bake, covered, for about 15-20 minutes, until heated through. Remove foil. Combine bread crumbs and remaining cheese, sprinkle evenly on top of pasta. Place butter slices evenly on top of pasta. Return to oven. Cook, uncovered, until golden brown on top, about another 15-20 minutes. 

Chicken Salad Sandwiches

Serves 6-8. 

4 cups cooked, chopped chicken breast

1 cup diced celery

1 cup mayonnaise

½ cup whipping cream

½ teaspoon onion powder

½ teaspoon garlic powder

Dash of paprika

½ to 1 cup chopped nuts (pecans, walnuts)

½ to 1 cup green grapes, quartered 

Salt and Pepper to taste

Croissants

Mix all ingredients together. Adjust seasonings/amounts to taste and preference. Serve on croissants. 

Black Bean Salad with Pineapple

Serves 6-8.

2 cans black beans, drained and rinsed, about 30 ounces

1 (15-ounce) can corn, drained

2 Roma tomatoes, diced

1/4 cup diced pineapple

1 tablespoon chopped cilantro leaves

1 jalapeno, seeded and minced

4 tablespoons red wine vinegar

Juice of 1/2 lime

3 tablespoons honey

1/8 teaspoon cumin

Salt and Pepper to taste

In a medium bowl, mix black beans, corn, tomatoes, pineapple, cilantro, and jalapeno.  Set aside.

In a small bowl, whisk together vinegar, lime, honey, cumin, salt, and pepper. Pour dressing over salad and mix well. Refrigerate for 1 hour.

Baked Chicken and Salsa Verde Taquitos

Adapted from Ourbestbites.com

4 ounces cream cheese, softened
1/4 C salsa verde
Juice of 1 lime
1/2 t cumin
1/2 t chili powder
1/2 t onion powder
1/4 t garlic powder
Salt and pepper, to taste
2 C shredded cooked chicken
1 C shredded cheese (pepperjack or a Mexican blend)
15 small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Mix all ingredients except tortillas, kosher salt, and cooking spray in a mixing bowl. This step can be prepared ahead of time and refrigerated.

Microwave a few tortillas at a time until they soft enough to roll without breaking, about 20-30 seconds. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll up the tortilla as tightly as you can.

Place seam side down on the baking sheet. Continue until all the tortillas are filled. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Homemade Cranberry Almond Granola

From “Baked: New Frontiers in Baking” by Matt Lewis and Renato Poliafito

2 cups rolled oats

1 teaspoon cinnamon

3/4 teaspoon kosher salt

3 tablespoons vegetable oil

¼ cup honey

¼ cup packed light brown sugar

1 teaspoon vanilla

2/3 cup whole almonds, coarsely chopped

½ cup dried cranberries

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a silicon baking mat.

In a large bowl, mix the oats together with the cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until well combined.

Pour the honey mixture over oats and mix until the oats are well coated.

Dump the mixture onto prepared baking sheet and spread out oats in an even layer.

Bake for 10 minutes in preheated oven. Remove and sprinkle granola with almonds. Use a spatula to lift and flip the granola and mix in nuts. Return to the oven, and bake another 7 minutes, then remove and flip granola again. Bake another 5-7 minutes, or until brown. Remove from oven and sprinkle with dried cranberries. Transfer to an airtight container and store for up to one week.