It Inspired Me

 A Christmas favorite. This is not Jeans recipe but a. Alternate recipe. This recipe does not have Rice Krispies so does not have the crunch. This cookie is a smooth peanut buttery cookie. Much like a Reese’s pb cup. Very good.  1½   cups   creamy peanut butter 1   cup   unsalted butter   at room temperature ½   teaspoon   vanilla extract Pinch   salt 4   cups   powdered sugar 4   cups   semisweet chocolate chips ¼   cup   vegetable shortening Directions Line cookie sheet with wax or parchment paper; set aside. In a large bowl, stir together the peanut butter, softened butter, vanilla extract, and salt with a wooden spoon. Add the powdered sugar a little bit at a time, stirring it into the peanut butter mixture until it is completely incorporated. Roll the peanut butter mixture into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into the top of each ball. Chill in freezer until hard, approximately 30 minutes. In a heatproof medium bowl, combine the chocolate

I made two different batches of sugar cut out cookies. This one is good but the other one was better. This recipe is still worth keeping. 4 cups sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups granulated sugar 2 large eggs 2 teaspoons vanilla extract  Sift flour, baking powder, and salt into a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight. Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies

3 cups  ( 375g )  all-purpose flour 2 teaspoons   cream of tartar * 1 teaspoon   baking soda 1  and 1/2 teaspoons ground  cinnamon 1/2 teaspoon   salt 1 cup  (2 sticks or  230g )  butter , room temperature  1  and 1/3 cup ( 267g )  granulated sugar 1  large  egg +  1 large  egg yolk , at room temperature 2 teaspoons   pure vanilla extract TOPPING 1/3 cup  ( 70g )  granulated sugar 1 teaspoon   ground cinnamon Preheat oven to 375°F.    Make the topping:  Combine the granulated sugar and cinnamon together in a small bowl. Make the cookies:  Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as neede

Whenever we eat out for Mexican dinner, I order fish tacos. I love them. Our favorite restaurant offers a good light and flaky fish with a great creamy sauce. In my normal style, I had to try it myself. On first attempt, I have to say it turned out pretty darn good. I will put the original recipe below but I of course could not follow directions and had to some things my own way. To cook the fish, I laid the tilapia out on the fry basket in my ninja foodie. I sprinkled all the seasoning on top of the fish and put about three tablespoons of butter across all the fish. Cook til fish is flaky check after 15 minutes Fish seasoning: 1 1/2 lb tilapia 1/2 tsp ground cumin 1/2 tsp cayenne pepper 1 tsp salt 1/4 tsp black pepper 2-3Tbsp Butter Fish Taco Toppings: 1/2 small purple cabbage (I used Napa) 2 medium avocado sliced 2 roma tomatoes diced (optional) 1/2 diced red onion 1/2 bunch Cilantro longer stems removed 4 oz 1 cup Cotija cheese, grated 1 lime cut into 8 wedges to serve Fish Taco

I love when I can find recipes that provide pure preservative free alternatives. Have you ever looked at the ingredients of packaged taco seasoning? Yuck? This recipe is flavorful and easy to make. You can make it spicier if you prefer too. Enjoy!    1 tablespoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder ¼ teaspoon crushed red pepper flakes (I skipped this part) ¼ teaspoon dried oregano ½ teaspoon paprika 1 ½ teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper 2 t cornstarch Mix all and keep in pantry. To make your tacos, mix 3 T spice mix per pound of meat. Depending on how much grease is in your meat, either add while browning or wait till all browned then add. For liquid, add 2/3 cup of water per pound of meat. Also delicious alternative, add lime juice in place of part of the water. Try 1-2 T. Let cook till blended well and a bit saucy.

This is a simple recipe for take out style orange chicken.  Nothing fancy, just a good orange chicken recipe.  Serve with rice.     1 cup chicken broth 1 cup orange juice 1/2 cup honey 1/2 cup packed brown sugar 1 to 2 teaspoons crushed red pepper flakes 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon sesame oil 2 garlic cloves, minced 1/4 teaspoon ground ginger 6 boneless skinless chicken breast halves (about 6 ounces each) 3 tablespoons cornstarch 1/4 cup water 4 ounces uncooked rice noodles Chopped green onions Combine first 10 ingredients until well mixed. Place chicken in a 4- or 5-qt. slow cooker; add broth mixture. Cook, covered, on low until tender, 3-4 hours. Remove chicken; when cool enough to handle, coarsely shred meat with 2 forks. Set aside. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return chicken to slow cooker; add noodles. Cook, covered, on low for 15 minutes. Stir noodles; cook until thickened and noodles are ten

These little desserts offer a great healthy treat that can be made in about 20 minutes I’m including the full recipe, however, I don’t make it with the filling I just chop apples and put them in custard cups I top each with a generous helping of the crumble.   FOR THE CRUMBLE 1/4 cup all-purpose flour 1/4 cup old fashioned oats 1/4 cup light-brown sugar 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/4 tsp salt 1/4 cup butter FOR THE APPLE FILLING 2-3 Granny Smith apples 3 Tbsp butter, melted 2 Tbsp all-purpose flour 1/2 tsp vanilla extract 1/4 cup light brown sugar 1/2 tsp ground cinnamon 1 pinch salt MAKE THE CRUMBLE TOPPING In a small bowl, combine dry ingredients for the crumble topping. Use a fork to press the cold butter into the dry ingredients until the butter is combined. Refrigerate until ready to use. MAKE THE APPLE FILLING Preheat air fryer to 370 degrees F. Grease four 6-ounce ramekins well. Peel and core apples then cut into bite-sized pieces. Place apples in a medium

Best ever apple pie! Filling tastes like you added caramel. Serve hot with vanilla ice cream or better yet vanilla custard! Yumm!! 1/2 cup sugar 1/2 cup packed brown sugar3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 6 to 7 cups thinly sliced peeled tart apples 1 tablespoon lemon juice Pastry for double-crust pie 1 tablespoon butter 1 large egg white In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longe

These were soft and gooey cookies. (And maybe really good dough too) 1/2 cup shortening 3/4 cup creamy peanut butter 1 1/4 c brown sugar 3 tbsp milk 1 tsp vanilla 1 large egg 1 3/4 cups all purpose flour 3/4 tsp salt 3/4 tsp baking soda Preheat oven to 375 degrees. Combine shortening, peanut butter, brown sugar, milk and vanilla until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Bake even sized balls about two inches apart. Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.

8 tablespoons unsalted butter 1 cup all-purpose flour 1 3/4 cups whole milk 3 large eggs 1/2 teaspoon vanilla extract 1/4 teaspoon salt Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth. Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges an d flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners

This creamy dressing was good in a fresh vegetable salad. Adjust the amount of water to control the thickness to your desire. 1 Avocado 1 clove Garlic peeled 1/4 cup roughly chopped cilantro 1/4 cup low-fat sour-cream or greek yogurt 1 tablespoon fresh lime or lemon juice or white vinegar 3 tablespoons Olive Oil 1/2 teaspoon Kosher Salt 1/4 teaspoon Ground Black Pepper 1/4 -1/3 c cold Water (adjusting to achieve desired thickness) Place all the ingredients into a blender and process until smooth. Scrape down the sides a few times. Keep in an airtight container for 1-2 weeks.

2 and 1/4 cups (280g) all-purpose flour 1 and 1/2 teaspoons baking soda 2 teaspoons ground ginger 2 t. Apple pie spice 1/4 teaspoon salt 3/4 cup (170g) butter, softened 1/2 cup (100g) brown sugar 1/4 cup (50g) granulated sugar 1/4 cup (60ml) unsulphured or dark molasses 1 large egg, at room temperature 2 teaspoons pure vanilla extract Mix flour, soda, ginger, apple pie spice and salt. Beat butter and sugars til fluffy. Add molasses, egg and vanilla to creamed mixture. Slowly add dry ingredients. Chill dough for an hour. Bake at 350 for 11-12 minutes. 

1 cup Ricotta Cheese 3/4 cup Buttermilk 2 Eggs 1 teaspoon Vanilla 1 cup Flour 4 Tablespoons Sugar 1/2 teaspoon Baking Powder can use 1 teaspoon if you want a thicker pancake 1/4 teaspoon Salt Optional Add-ins: 2 Tablespoons Fresh Lemon Juice 1/2 Tablespoon Fresh Lemon Zest Mix all dry ingredients. Mix all wet ingredients in a second bowl. Mix wet and dry, stirring til combined. Cook on griddle. I did not add an Oiler butter and they didn’t stick.

2 pounds dry pinto beans 2 t onion powder 2t garlic powder 1 small can vegetable stock 2 heaping T adobo seasoning 2 t oregano 2 t cumin  Cook beans in pressure cooker with water. No salt. It tends to make the outside of the beans tough. Once soft, drain and rinse breaks. Out back into out AAK’s as remaining ingredients. Cook till at least got, our slow cook longer.  That’s it... enjoy with your favorite cheese, rice or meat.

This is the best dough ever (week its a tie with Amish sugar cookies). These are delish. Be sure not to over bake them. Enjoy fresh from oven with a cup of milk!! Mmm... 1 cup (2 sticks, 8 ounces) butter, softened to room temperature 1 cup (7 ounces) packed light brown sugar 1/2 cup (3.5 ounces) granulated sugar 1 teaspoon vanilla extract 2 large eggs 1 1/4 cups (6.25 ounces) all-purpose flour 1/2 cup (2 ounces) natural unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (3.5 ounces) old-fashioned oats 1 cup (3.5 ounces) quick oats 2 cups (12 ounces) semisweet chocolate chips Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11X17-inches or so) with parchment paper. In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat un

This is yet another recipe for Mexican style pinto beans. They are easy and tasty!!  Remember, beans freeze well, so make a big batch.  Enjoy with rice or in a taco.       1 pound dry pinto beans — 2 cups 2 teaspoons extra-virgin olive oil 1 small yellow onion — chopped into 1/4-inch dice 1 jalapeno — cored, seeded, and finely chopped (I left this out) 3 cloves garlic — minced (about 1 tablespoon) 4 cups low-sodium chicken stock or vegetable stock — divided 3 cups water 2 bay leaves 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/8 to 1/4 teaspoon cayenne pepper — optional For serving: queso fresco or shredded Monterey jack cheese — diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional) Place the pinto beans in a large colander. Thoroughly rinse while removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside. Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once t

I was searching for a recipe for a chicken dish to have a Mother’s Day. I always like cream-based sauces so I thought I would give this one a whirl. I’m glad I did. It’s great served with peas and rice or pasta. 4 cloves garlic , minced 1 teaspoon fresh chopped parsley 1 teaspoon dried rosemary 1 cup milk (or half and half) Salt and freshly ground black pepper, to taste 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth Poach one pound chicken. mix sauce ingredients in deep fry pan or cast iron skillet. Cook til sauce is slightly thickened. Enjoy over rice or pasta. Serve with side of cooked broccoli or peas. 

These are brownies like chocolate cookies. They also work as bars if you don’t feel like making dry cookies. Best fresh out of the oven. Enjoy with a cold glass of milk. PREP TIME: 15 MINUTES | COOK TIME: 14 TO 16 MAKES: 2 1/2 DOZEN COOKIE 1 1/3 cups (325 mL) Vegetable Shortening 1 cup (250 mL) sugar 2/3 cup (150 mL) packed brown sugar 3 tbsp (45 mL) milk 1 tbsp (15 mL) vanilla extract 2 eggs 2 1/4 cups (550 mL) All Purpose Flour 2/3 cup (150 mL) cocoa powder, sifted 1 tsp (5 mL) baking soda 1 tsp (5 mL) salt 1 cup (250 mL) chocolate chips Heat oven to 350°F (180ºC). In the bowl of an electric mixer, combine shortening, sugar, brown sugar, milk and vanilla extract; beat at medium speed until well blended. Add eggs one at a time. Beat well after each addition.  In a medium bowl, combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. Stir in nuts and chocolate chips.  Drop 2 tablespoons (30 mL) of dough for each cookie 3&q

This is a simple version of hot fudge. It uses cocoa powder instead of butter chocolate bars. Be sure to blend it at the end as instructed. 1 cup butter 1/3 cup unsweetened cocoa powder 3 cups white sugar 1 (12 fluid ounce) can evaporated milk 1 teaspoon vanilla extract Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Blend with immersion blender for 2-4 minutes. Serve immediately. Store in refrigerator.

I found this recipe for muffins. Take note of the baking directions. It really working to give a nice speak to each muffin. This recipe is to be used as a base recipe for all different types muffins. They were delicious!! 1 and 3/4 cups (220g) all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon or apple pie spice 1/2 cup (115g or 1 stick) butter 3/4 cup (150g) packed light brown sugar 2 large eggs, at room temperature 1/2 cup (120g) sour cream or plain yogurt, at room temperature 1 and 1/2 teaspoons pure vanilla extract 1/4 cup (60ml) milk (any kind), at room temperature Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, ab

Delicious cool drink on a summer day.  It’sa but labor intensive but worth the indulgence! 175 ml freshly squeezed orange juice 75 ml freshly squeezed lime juice 150 ml rum 2-4 T sugar, to taste dash of grenadine syrup dash of Angostura bitters ice cubes, to serve Sprinkle of nutmeg 2 thick slices oranges to garnish maraschino cherries, to garnish Blend all in blender or shaker. Also good blended with a few ice cubes.

This is a great make ahead dish. It’s great for gatherings or just for a dinner. Very hearty soup.  Also freezes well. 2# ground beef 2 T olive oil 2 c diced carrots 2 c. diced onion 2 c. diced celery 2 cloves garlic, minced 3 c. cooked barley 8 c. beef broth 2-14 oz cans crushed tomatoes (stewed is you want tomato chunks) 1/2 c. dry red wine 1 t. thyme salt and pepper to taste Brown ground beef.  Set aside.  Cook carrots, onion, celery and garlic in oil until tender.  Add beef.  Add remaining incredients and bring to a boil on high heat.  Cover and reduce to simmer for 20 minutes.  Add parsley to taste and serve.

I would rate this as my all time favorite soup.  It's pretty easy to make and overall pretty healthy.  It's great served with a warm piece of bread.  YUMMY!! 1/4 c. butter 3 lg. leeks, trimmed, washed and sliced 1 large onion, chopped 2# carrots, peeled and choarsely chopped 1 baking potato, peeled and coarsely chopped 1-46 oz can chicken broth 1/4 t. pepper 1/2 c creame fraiche 1/4 c lemon juice 1/4 c. chopped parsley 1 t. salt Melt butter.  Add leeks and onion.  Cook covered for 10 minutes.  Add carrots, potato, chicken broth and pepper.  Bring to a boil.  Simmer , covered for 30 minutes, until tender.  Puree vegetables with some broth.  An immersion blender works great for this.  Over low heat, whisk in creme fraiche, lemon juice, parsley and salt.  Creme fresche:  1/2 c whipping cream 1/2 t buttermilk Mix all and let sit. 

1 large onion, diced 1 c. celery, diced 2 cloves garlic, minced 2 T. vegetable oil 4-10 oz cans beef broth 1 large can Italian style plum tomatoes. 16 oz white kidney or great northern white veans, drained 10 oz package frozen Italian green beans 10 oz package frozen peas and carrots 1/2 uncooked pasta 1/2 t basil 1/2 t. oregano 1/4 t. pepper 1 t. beef bouillon Satue onion, celery and garlic in oil.  Add remaining ingredients.  Bring to a boil.  Lower heat and simmer covered for 45 minutes.  Serve with parmesan cheese if desired. 

This is a great recipe to keep on hand after Thanksgiving turkey dinner.  It's simple and tasty and is made with ingredients you probably have on hand in your pantry.  1-8 ounce pkg spaghetti 3 T. butter 1 small onion, diced 1/4 c. flour 2 3/4 c. milk 1 chicken bouillon cube 1/2 t. salt 1/4 c. parmesan cheese 2 c. bread crumbs 3 T. butter 2 c. cubed cooked turkey Cook spaghetti according to package instructions, keeping on the firmer side.  In a 2 qt saucepan over medium heat, brown onion in butter until tender.  Stir in flour until blended.  Gradually stir in milk and salt.  Cook unitl mixture is slightly thickened.  Remove from heat.  Stir in cheese.  Melt butter while stirring in bread crumbs.  Combine the pasta and milky sauce.  Add turkey.  Toss to mix well.  Pour into 12x8" pan.  Top with bread crumb mixture.  Bake 20 minutes, or until heated through and slightly browned on the top. 

This is one of the recipes I remember well from growing up.  It is easy to make and will await the arrival of your late arriving family members without being soggy and gross. 6 oz. penne or other tube shaped pasta 3/4# ground beef 1 can (14.5 ounces) stewed tomatoes 1 c. sliced green onions 1 pkg (3 oz) cream cheese 1/2 c. shredded Swiss cheese 1/2 c. shredded Parmesan cheese 1/2 c. shredded sharp cheddar cheese Cook pasta according to package directions, stopping at the al dente stage.  Brown meat.  Add salt and pepper to taste.  Add tomatoes.  Cook uncovered until slightly thickened.  Stir in onions and cream cheese.  Toss with remaining ingredients.  Cover for two minutes to melt the cheese.

Years ago, I purchased a Martha Stewart magazine. Around Christmas time, they had an article discussing frosted cut out sugar cookies. The magazine included photos of how to frost using royal icing. While I feel like this is a very popular method today (2020), this did not seem to be common at the time of this article (probably around 1997). Below is a recipe to make the royal icing. 1 box confectioners' sugar (1 pound) 5 tablespoons meringue powder, or 2 large egg whites 2 t. water In the bowl of an electric mixer mix sugar, water and meringue powder (or egg whites) on a low speed for about 10 minutes.  Add food coloring to achieve the desired color.   There are a few techniques when frosting with royal icing.  Each technique requires a different consistency of the icing.  You begin the process with outlining the area you want covered with the color.  This will require a slightly thicker consistency.  Next you will "flood" the area using a thinner consistency i

This is a tried and true recipe in our house.   If Chris is making dinner and wants to use venison, this is most likely the recipe he'll choose.  It's delicious served over his biscuits.  He usually makes it on the stove, but it would also work in a slow cooker or pressure cooker.  2# beef roast (or venison roast), cubed 2 T oil 1 c. water 3 large potatoes, cut into one inch cubes 4 medium carrots, sliced into one inch size pieces 1 large green (or red or orange or yellow) pepper, chopped 4 garlic cloves 1 medium onion, chopped 2 t. salt 1/2 t. pepper 2 T. beef bouillon 1 (14 ounce) can diced tomatoes, undrained.  Brown meat in oil.  Add water, potatoes, carrots, pepper, garlic, onion, salt and pepper.  Simmer for two hours.  Stir in bouillon and tomatoes.  Serve hot. 

Not sure where this recipe came from but it makes a tasty flavorful stew. 3# boneless venison chucks 1 large onion, diced 1/2 c green pepper, chopped Water 2 t. instant beef bouillon 1 can tomato soup 1/4 c Worcestershire sauce 1 t. garlic powder 1 t. dry mustard 1 t. thyme 1 T paprika 2 T. Brown sugar Remove fat from meat and place in crock pot.  Add onion and green pepper. Add enough water to cover the meat and vegetables.  Add bouillon.  Cook on low until meat shreds easily with a fork, about 6 hours.  Let the water cook down to about 1/2 cup.  Add remaining ingredients and stir to mix.  Simmer for about one more hour.  Meat should be well shredded by the end of the cooking time.  Spoon over toasted bun halves to serve. 

1-3/4 cups All-Purpose Flour 1 Tbl. Baking Powder 1 tsp. Kosher Salt 1-1/2 cups Buttermilk 2 ea. Eggs 1 tsp. Vanilla 2 Tbls. Vegetable Oil 2 cups Fresh Ricotta Cheese 4 Tbls. Granulated Sugar 2 Tbls. Lemon Zest (minced) 2-1/2 tsps. Vegetable Oil INSTRUCTIONS Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside. Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl. Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined. Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter. Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or

Chicken Bellagio Servings: 1 INGREDIENTS 8 oz. Spaghettini Pasta 1 fz. Canola Oil 2 ea. Boneless, Skinless Chicken Breasts (3 Oz.), Pounded Approximately 6” Wide 1/4 tsp. Kosher Salt 1/8 tsp. Freshly Ground Black Pepper 1 oz. All-Purpose Flour 2 fz. Egg Wash 2 oz. Seasoned Breadcrumbs 3 fz. Parmesan Cream Sauce 1-1/2 fz. Basil Oil 1/2 fz. Chicken Broth 1 tbl. Butter 1/4 oz. Parmesan/Romano Cheese Blend 1/2 tsp. Parsley, Chopped 3/4 oz. Prosciutto, Sliced 1/16” 1/2 oz. Baby Arugula 1/2 tsp. Olive Oil Pinch Kosher Salt Pinch Freshly Ground Black Pepper 1 tsp. Lemon Juice, Freshly Squeezed 1/4 oz. Parmesan/Romano Cheese Blend INSTRUCTIONS Drop the pasta into a pot of boiling salted water and cook until “al dente” (approx. 8 mins.) Season the chicken breasts evenly (one side only) with salt and pepper. Coat the chicken lightly with flour (both sides), shaking off any excess. Dip the chicken into the egg wash, and then coat them evenly (both sides) with

Makes 26 cookies ½ pound butter, softened (2 sticks) ¾ cup + 1 tablespoon granulated sugar ¾ cup packed light brown sugar 2 large eggs 1 ¼ teaspoons vanilla extract ¼ teaspoon freshly squeezed lemon juice 2 ¼ cups flour 1/2 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt Pinch cinnamon 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips 1 3/4 cups chopped walnuts  Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.  Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.  With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.  Remove bowl from mixer and stir in chocolate chips and walnuts. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.  Preh

6 eggs, lightly beaten 3/4 cup low-fat chocolate milk 1 teaspoon ground cinnamon 1/4 teaspoon salt Chocolate syrup and powdered sugar, optional Preheat oven to 350oF. Coat a 9x13x2-inch baking pan with nonstick spray. Set aside.  Cut bread into 1-inch cubes and place in a large bowl. Slice bananas into 1/2-inch slices, and add to bowl. Stir in chocolate chips.  Combine peanut butter, eggs, chocolate milk, cinnamon, and salt in a blender. Process until smooth.  Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed egg mixture.  Pour mixture into prepared baking pan. Bake for 35 to 40 minutes, or until top is golden brown.  Before serving, drizzle with chocolate syrup and dust with powdered sugar, if desired. 8 thick slices day-old challah bread 2 ripe bananas 1/4 cup chocolate chips 1/2 cup creamy peanut butter SERVES 4

1 cup water 8 tablespoons butter ¼ teaspoon salt ¾ teaspoon ground cinnamon, divided 1 ¼ cups all-purpose flour 3 eggs 1 ½ cups vegetable or canola oil ½ cup sugar Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil. Reduce heat to low. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min. Add eggs, one at a time, and stir until combined. Set aside. Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚. Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.  Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer. Drain churro bites on paper towel. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on

1 Maraschino cherry 1 Orange wedge 1 tsp Sugar 3 dashes Angostura bitters 1/4 oz Water 2 oz Brandy Sprite or 7UP Garnish: Maraschino cherry Garnish: Orange wedge Add the cherry, orange wedge, sugar, bitters and water into a double Old Fashioned glass.  Muddle until the sugar dissolves, adding a splash of water if needed.  Fill with ice and add the brandy.  Top with the Sprite or 7Up.  Garnish with a fresh cherry and orange wedge

2 eggs 1 ¾ cups milk ¼ c melted butter 1 T honey ½ t cinnamon ¼ t sods 1 ½ c wheat flour 2 t baking powder 1/8 t salt In a large mixing bowl whisk together the eggs, milk, butter, honey, cinnamon, and baking soda until well combined.  Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.  When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Cook till done. 

1 pound ground beef ½ pound ground turkey ½ pound ground pork 2 cloves garlic, minced 2 eggs 1 cup freshly grated Romano cheese 1 ½ tablespoons chopped Italian flat leaf parsley salt and ground black pepper to taste 2 cups stale Italian bread, crumbled 1 ½ cups lukewarm water 1 cup olive oil Combine beef, turkey, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.  Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.  Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.) You could stop here or make a sauce to simmer the meatballs in. There are lots of optio

1   Tbsp   butter 1   tsp   olive oil 1   lb.   ground beef 1/3   green bell pepper, minced 1/2   large   yellow onion, minced 3   cloves   garlic, minced 1   Tbsp   tomato paste 2/3   cup   ketchup 1/3   cup   water 1   Tbsp   brown sugar 1   tsp   yellow mustard 3/4   tsp   chili powder 1/2   tsp   Worcestershire sauce 1/2   tsp   kosher salt 1/4   tsp   red pepper flakes   (optional) 1/4   tsp   black pepper Heat butter and oil in large skillet over MED/MED-HIGH heat.  Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes.  Transfer to colander to drain. Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft.  Add garlic and cook 30 seconds or so, until fragrant.  Add beef back to the skillet and add tomato paste.  Stir well. Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper.  Stir well to combine. Cook over MED heat for 10-15 m