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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