Cookbook

Jacob BlankenshipFood PreparationKathy Manning, Teacher

Appetizers

Loaded Potato Bites

INGREDIENTS: 1 20 ounce bag Simply Potatoes O'Brien Hash browns 1egg 5 sliced bacon 1 cup shreddedMexican cheddar cheese cup sour cream teaspoon salt

DIRECTIONS:1. Preheat oven to 425 degrees.2. Cook or bake the bacon and then set aside onpaper towelsto soak up any remaining grease. After it has soaked up chop into small pieces.3. Pour hash browns in large bowl and stir in the egg, sour cream, salt, cheese and bacon. Using a 2 teaspoon scoop make balls and place on a silicone mat or non-stick foil.4. Bake for 25 minutes.5. Serve warm.

Mini Mac & Cheese AppetizersINGREDIENTS: 1 and cups Ritz crackers, crushed**I used one whole sleeve and used my food processor to crush the crackers 2 cups white cheddar cheese, grated and divided 4 tablespoons unsalted butter, melted 4 and cups cooked elbow macaroni (about 8 ounces uncooked) One 5.2-ounce container of Boursin Garlic and Herb cheese 2 tablespoons unsalted butter, cold 2large eggs cup milk cup sour cream teaspoon salt Pinch red pepper flakes Parsley, for garnish, optionalDIRECTIONS:1. Preheat the oven to 350 degrees.2. Generously spray 8 cups of yourmuffin pan with cooking spray.3. In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand.4. Divide the mixture among the 8 muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin cup.5. In another large bowl, combine the cooked macaroni with 1/2 cup of the shredded white cheddar, the Boursin cheese, and the butter, mixing well.6. In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well.7. Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth.8. Place about 2-3 tablespoons of the macaroni mixture into each muffin cup (you will probably have a little leftover macaroni. Save this and bake it separately, if desired.)9. Top each muffin cup with the remaining white cheddar.10. Bake the mac and cheese pies until lightly golden on top, about 20-25 minutes.11. Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.Easy Crab Puffs

INGREDIENTS: 1 sheet of puff pastry dough, thawed (see package directions) 4 oz. cream cheese, softened (1/2 of an 8 oz. block or 1/2 of an 8 oz. container) 2 tablespoons mayonnaise 12 oz. canned or fresh crab meat, drained and picked through it for any shells. 2 green onions or scallions, chopped 2 tsp. fresh lemon juice tsp. garlic powder salt and pepper to taste 1 egg for egg wash

DIRECTIONS:1. Preheat oven to 400 degrees F.2. Cut puff pastry into 16 squares. Depending on brand of puff pastry you buy, you might have a rectangular sheet that you could get away with cutting 20 squares. You'll have enough filling for 20 if you can get 20 squares. 3. Combine all the rest of the ingredients in a bowl. Place a couple teaspoons of filling in the center of each puff pastry square and spread from one corner to the opposite corner diagonally. Keep the other two corners clear of filling. If you have leftover filling, you can go back and add a little more to each puff, or just use it as a dip with crackers for a little cook's treat.4. Take one of the corners that doesn't have filling on it and fold it across the filling, then fold the other corner over that, tucking it tightly to the other side. As they bake, they'll spread apart more so make sure and press to seal, using a bit of water on your finger to help seal if needed. 5. Place puffs on a cookie sheet with a little space in between like you'd do with cookies. In a small bowl, beat egg to use as an egg wash and brush egg wash over the tops of each puff.6. Bake for 12-15 minutes or until tops and bottoms of puffs are golden brown. Garnish with green onions if you'd like and serve.

Bacon Cocktail Weenies

INGREDIENTS: 212lbsbacon, any kind (maple-flavored works well.) 212packages cocktail smoked sausagelinks 212lbslight brown sugar(you can use more if you like) 212boxes of round toothpick

DIRECTIONS:1. Preheat oven to 350 degrees.2. Spray9x13inchcake panwith non stick spray.3. (not necessary but will definitely help with clean up) Open package of bacon and cut entire slab into thirds.4. Wrap a third of a slice of bacon around each cocktail weenie and securewith toothpicks.5. Place eachbacon wrappedweenie in cake pan, making sure to crowd them together.6. (You'll want to leave an empty space in one corner of pan for ease of basting.) Liberally cover weenies with brown sugar, leaving only the toothpicks exposed.7. Place weenies in hot oven.8. Every 10 minutes or so, baste weenies with sugar/bacon grease mixture and break up any lumps of sugar.9. Continue until sugar is completely melted and bacon is thoroughly cooked.10. When serving, be sure to drizzle sugar bacon grease over weenies and on the platter.11. Some people like to swirl their weenies in the syrup before cramming them in their mouths.12. I've never really timed this recipe, but I'm going to guesstimate the time at 30-40 minutes.

Honey Teriyaki Hot Wings

INGREDIENTS: 3-4 pounds chicken wings 1 tablespoon corn starch 1 1/3 cups soy sauce 1/3 cup Mirin rice cooking wine 1/2 cup honey 3 cloves garlic, minced 1 tablespoon freshly grated ginger 2-3 tablespoons Sriracha, optional

INSTRUCTIONS:1. Preheat oven to 375 degreesF. Lightly oil a 913 baking dish or coat with nonstick spray.2. In a small bowl, whisk together cornstarch and 1 tablespoon water. In a large glassmeasuring cupor another bowl, whisk together soy sauce, Mirin, honey, garlic, ginger, Sriracha and cornstarch mixture.3. Arrange wings in a single layer onto prepared baking dish. Pour the sauce evenly over the wings.4. Place into oven and bake for 45-50 minutes, using metal tongs to turn at halftime. Then broil for 2-3 minutes, or until the wings are slightly charred.5. Let cool for 10 minutes before serving.

Beverages

Homemade Grape Soda

INGREDIENTS: 1 lb fresh grapes (I used seedless black grapes) 1/2 cup water juice of 1/2 lemon

INSTRUCTIONS:1. Wash the grapes and put them in a heavy bottomed pot, along with the water and lemon juice. Bring the pot to a simmer and continuesimmering for about 2o minutes until the grapes have begun to soften. Smash the grapes with the back of a large spoon as they cook.2. Transfer the mixture to a food processor and process until completely blended. Let the machine run long enough to get all the grapes completely pureed.3. Pass the puree through a mesh strainer, pushing lightly, to get the juice through. Discard any pulp, skin or seeds.4. Refrigeratethe grape syrup until cold.5. To serve, fill a glass with ice and mix half syrup and half sparklingwater. Garnish with a sprig of basil or mint.

Cookie Monster Drink

INGREDIENTS: 4 c vanilla ice cream 3 c blue frosting 4 c milk 16 oreo cookies 8 mini marshmellows 8 chocolatechips

DIRECTIONS:1. Blend Vanilla ice cream, 12 cookies, and milk together.2. Top with blue frosting3. Insert chocolate chip or cookie piece into marshmallows and place into frosting4. Addoreo cookieinto frosting!

Blue Raspberry Lemonade Jello Slush

INGREDIENTS: 1 cup boiling water 1 cup lemon-lime soda Juice from of a fresh lemon 1 boxBerry BlueJello (3.4 oz. size) Fresh raspberries and lemon slices for garnish (optional) Additional lemon-lime soda or lemonade to add to drink when serving.

DIRECTIONS:1. In an 811 or similar sized baking dish combine the boiling water and Jello until the Jello is dissolved.2. Stir in soda and lemon juice and freeze for 4 hours or more until frozen solid.3. Remove from freezer 10-15 minutesbefore serving.4. Fill yourglass with half of the slush mixture and the other half with soda.5. Garnish with lemon slices and fresh raspberries.

Homemade White Hot Chocolate

INGREDIENTS: 4 cups of milk of your choice (or you can substitute heavy cream or half and half, or do a mixture) 1 tsp. vanilla extract 8 oz. white chocolate, chopped into small pieces (or white chocolate chips) whipped cream or marshmallows for topping

DIRECTIONS:1. Stir together milk, vanilla and chopped white chocolate in a medium saucepan. 2. Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.) 3. Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.

Strawberry Kiwi Smoothie

INGREDIENTS: Strawberries -8-10 Kiwi - 2 medium Clementine - 1 or cup orange juice Yogurt - cup, plain or vanilla Honey or sugar - 1 tablespoon or as needed

DIRECTIONS:1. First peel and chop the kiwi. Then blend everything into the blender for a minute. Pour it into the glass and serve.2. If you want decorate with slice or strawberry or kiwi or both.

Breads

Garlic Herb and Cheese Bread

INGREDIENTS: 500g plain flour 1/2 tablespoon dried yeast granules 1/2 tablespoon salt 1/2 tablespoon sugar 1/2 teaspoon bread improver 325ml water at roomtemperature 1/2 tablespoon olive oil 1 garlic clove, crushed 1/3 cup chopped continental parsley 1/3 cup chopped basil 1/4 cup chopped rosemary leaves 1 tablespoon butter 200g Grated Philly and Tasty cheese

DIRECTIONS:1. Mix the flour, yeast, salt, sugar and bread improver together in a large bowl. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water whilst mixing. When all mixed together the ingredients should come together in a ball at this point transfer to a floured bench top.2. Add the olive oil to the ball of dough and knead it in. If necessary, add extra flour if it becomes too sticky andcontinueworking dough. The kneading is extremely important as it is a necessary technique to ensure the dough will rise and be fluffy. You want to kneed the dough till the textureis smooth and elastic.3. Return the doughto the bowl, cover it with glad wrap and then a tea towel and keep warm until the mixture doubles in size this can take 1 1.5 hours depending on the weather).4. When risen, knock the dough back in the bowl and then take it out, cut it in half and roll each half out to a large rectangle about 50cm x 25cm, then trim the edges to straighten.5. Spread the top of each with 1/2 butter then scatter the crushed garlic, herb mixture and grated philly and tasty cheese over both rectangles.6. Cut each rectangle into strips, to the height of yourloaf tins, with a very sharp knife and lay the strips on top of eachand cut the layered strips into squares the width of your tins.7. Grease or line your loaf tins, and then stack the squares on top of each other, turn the stack on its side and place them into the tins (don't worry if your dough doesn't reach the edge of the tins, the dough will rise again with the final proof). Cover the tins in glad wrap and set aside for 30 minutes.8. At this stage, if you want to freeze the loafs you can.9. Preheat oven to 190 Celsius.10. Removethe glad wrap from the loaf tins and bake in the over for 55 minutesuntil the tops are golden. Remove from pan and let it rest for 10 minutes before removing from the tin and serving warm.

Copycat Texas Roadhouse Rolls

INGREDIENTS: 4 teaspoons activedry yeast (2 packets) 2-1/2 cups warm milk (110 to 115) 1/2 cup good honey 8 tablespoons butter, melted (divided) 2 large eggs, roomtemperature 1 tablespoon kosher salt 8-9 cups all-purpose flour

DIRECTIONS:1. In the bowl of a stand mixer, add yeast, milk and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow the yeast to bloom. It will start to bubble and become aromatic, about 5 minutes.2. Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough hook, until smooth. Add enough remaining flour to for the dough to come together (mine takes the whole 4 1/2 additional cups) add salt. Allow to knead for about 7-9 minutes until dough is tacky, but not sticky.3. Turn onto a floured board; knead a few turns. Place in a bowl with 1 tablespoon butter bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.4. Meanwhile brush 2 cookie sheets with melted butter.5. Punch dough down and turn out onto a floured board. Roll dough into a rectangle, about 1 tall. Cut into 48 pieces, (6 rows cut into 8 rolls each). Place rolls on buttered cookie sheets about - 1 apart. Cover and let rise until almost doubled in size, about 45-60 minutes.6. Preheat oven to 350.7. Bake both pans together. 12-15 minutes or until golden brown. Brush with remaining melted butter. Serve and enjoy.

Cinnamon Roll Bread

INGREDIENTS:BREAD INGREDIENTS 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup granulated sugar 1 egg ROOM temperature, lightly beaten 1 cup milk 2 teaspoons vanilla extract 1/3 cup plain greek yogurt or sour cream SWIRL INGREDIENTS 1/3 cup granulated sugar 2 teaspoons cinnamon 2 tablespoons water GLAZE INGREDIENTS 1/2 cup powdered sugar 1 tablespoon milk

DIRECTIONS:1. Pre-heat our oven to 350 DEGREES and prepare a bread pan (about 95 inches) by spraying it with non-stick cooking spray or lightly greasing it with butter. 2. In a large bowl combine flour, baking powder, salt, and sugar. 3. In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream. 4. Add the dry ingredients into the wet and stir to combine. You can use a large wooden spoon for this if you wish, no mixer is required. 5. In a small bowl combine swirl ingredients together 1/3 cup sugar, 2 teaspoons cinnamon and 2 tablespoons water. 6. Use a tablespoon to drop spoonfuls of this mixture over the bread, then use a knife to make swirl designs to incorporate the cinnamon mixture into the bread. 7. Bake for 45-50 MINUTES or until you insert a toothpick and it comes out clean. 8. Remove the bread from the oven and transfer it to a cooling rack to cool for 15 minutes. 9. Meanwhile, make the glaze ingredients by combining 1/2 cup powdered sugar with 1 tablespoon milk. 10. Remove the bread from the pan and allow it to continue cooling completely. 11. When the bread has completely cooled, pour the glaze over the top and serve.

Ice Cream Bread

INGREDIENTS: 2 cups (1 pint) of favorite Ice Cream 1 1/2 cupsSelf RisingFlourIf you dont have self rising flour on handno problem. To make your own self rising flour, for every 1 cup of flour add, 1 1/2 tsp baking powder and 1/2 tsp. salt.

DIRECTIONS:1. Preheat your oven to 350 degrees. Grease an 8.5x4.5 pan. (anything from 84-95 will work).2. In a mixing bowl, mix together the softened ice cream and the self rising flour, until combined. Do not over mix, just until combined.3. Using a spatula, pour into greasedloaf pan and smooth out the top with the spatula.4. Bake for 40-45 minutesor until a toothpick inserted comes out clean.5. Removefrom oven and allow to coolfor about 5 minutes.6. Remove from the pan and place on acooling rack.

Rosemary Olive Oil Bread

INGREDIENTS: 1 cup warm water (100-110 F) 1 Tbsp. organic cane sugar 2 tsp. activedry yeast 1 tsp. salt 2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried) 1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil) 1/4 tsp. freshly ground black pepper 2 Tbsp. extra virgin olive oil 1 1/2 cups white whole wheat flour 1/2 cup bread flour + extra for kneading 1 egg, whisked + 1 Tbsp. water, for egg wash dried rosemary, for sprinkling

DIRECTIONS:1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutesto proof.2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour asnecessary to prevent sticking, until smooth.3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizzapeel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Casseroles

Bacon Ranch Chicken Casserole

INGREDIENTS: 2lb chicken, cooked and cubed 1 box (10oz) Rotini noodles 7-8 slices of Bacon cooked and chopped up 3 cloves of garlic, minced 2 tbsp flour 1 cup of Milk (I used 2%) 3/4 cup of Ranch Dressing (I used Kraft) 3 tbsp of butter 2 cups of Mexican Cheese Blend 1 small can of Green Chile (I used Hatch Green Chile)

DIRECTIONS:1. Cook yourchicken thoroughly, I tossed it in the oven covered at 375 for 45 minutes, but time will vary depending on the size/thickness of your chicken.2. During the last 10 minutes of the chicken cooking, make yourbacon and make the noodles per directions on the package. Set both aside once done. Oh, and chop up your bacon.3. Chop your chicken into bits.4. Mince your garlic cloves.5. Preheat the oven to 350.6. Keep a small bit of your bacon drippings in the pan. Cook the garlic cloves and butter just until melted (dont brown). Toss in the chicken and the flour and cook for about 1 minute mixing it all together. Dump in the milk and ranch. Mix over medium/low heat for about 2-3 minute until slightly thickened.7. Add in 1 cup of cheese. Mix it all together throughly. Then fold it in with the noodles. Get it all mixed up together. At this point you can add the green chile I actually used half a can of green chile as I did half the casserole with the green chile and half without.8. Dump the casserole in a largecasserole dish. Pour the remaining cup of cheese over the top of the casserole. Cook for 15 minutesat 350 until cheese is nicely melted.

Meatball Sub Casserole

INGREDIENTS: Loaf of French bread Butter or margarine 1/2 teaspoon garlic salt 8 oz of cream cheese, softened to room-temperature 2 tablespoons mayonnaise 1/2 teaspoon of Italian seasoning 1 pound of frozen, fully cooked, thawed Italian meatballs (NOTE: it is often sold in 2 pound bags so use only 1/2 a bag.) 1 can Hunts Spaghetti Sauce (any flavor) 2 cups shredded mozzarella cheese

DIRECTIONS:1. Turn oven on to broil. Slice the French bread into thick one inch slices. Butter one side lightly. Place on a cookie sheet with buttered side up. Repeat with the remainder of slices. Very lightly sprinkle the bread with garlic salt. Broil until toasty on the edges.2. Turn oven down to 350 degrees. Spray a 913 metal or glass pan with cooking spray. Place bread (toasted side up) into your 913 pan. Fill it up leaving very few gaps; cut one slice into pieces if necessary to fill large gaps.In a medium bowl, combine the cream cheese, mayonnaise and Italian seasoning using an electric mixer until smooth (be sure to scrape down the sides of your bowl).Using a spatula, spread the mix over all the bread slices creating a sheet of the cream cheese mix.3. Cut the thawed meatballs in half sprinkling them all over the cream cheese mix.4. Pour your can of spaghetti sauce evenly over the meatballs.5. Evenly sprinkle the shredded mozzarella over the spaghetti sauce.6. Bake for 30 minutes until heated all the way through and cheese is golden and bubbly.

Lazy Day Casserole

INGREDIENTS: 4 sausages (beef or pork) 1 pound potatoes 1/2 pound carrots 1/2 bell pepper 1 large onion 1 fennel bulb 2 garlic cloves 2 tbsp oil freshly crackedblack pepper 1 1/2 tsp Italian herbs 1/2 cup chicken broth 4 tbspbalsamic vinegar

DIRECTIONS:1. Peel the potatoes, wash them and cut each potato in four pieces.2. Peel one large or two smalleronionsand cut them in wedges.3. Remove the base and stalks of the fennel, and turn that one into wedges as well. Looks so fresh green.4. 1/2 to 1 bell pepper in strips.5. Place everything in a big roasting tray. I cheated and bought pre-grated and pre-cut carrots.6. Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth.7. Pour this witches brew all over your veggies and toss them around a bit.8. Season with a generous amount of salt (kosher salt would be great) and cracked black pepper.9. Cover the tray with aluminum foil and pop it in apreheated oven. Bake at 450F (225C) for 45 minutes.10. That gives you plenty time to brown the sausages. No need to cook them all the way through, just lightly brown them.11. Slice each sausage in half. Ive used half pork/ half beef sausages btw. You can also use Italian sausage or any type of flavored sausage.12. After 45 minutesthe potatoes and vegetables should be fork tender. If theyre not, cover the tray with the foil and pop them back in the oven for a few more minutes. If they are fork tender, place the sausages in there and pour the balsamic vinegar all over. Place the tray back in the oven, uncovered, for 25 to 30 minutes.13. Take it out after 15minutes, flip over those sausages and ladle some of the juices lurking at the bottom all over the vegetables and sausages. Put it back in the oven for the remaining time, until everything is nice and brown.

Cheesy Ground Beef Casserole

INGREDIENTS: 1 cup uncooked rice 2 cups water 1/2 to 1 lb (depending on preference) ground beef, cooked 1 cup carrots, sliced pacific foods mushroom gravy 13.9 ounces 1/2 cup milk colby jack or medium cheddar cheese for topping

DIRECTIONS:1. heat the oven to 350 degreesand grease an 8x9" baking dish.2. whisk together the water, mushroom gravy, and milk.3. add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine. dump into an 8x9" baking dish and bake, uncovered for 90 minutes. add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted.

Cajun Shrimp Quinoa Casserole

INGREDIENTS: lb large shrimp, peeled and deveined 4 medium tomatoes, cut into chunks 1 jalapeno, seeded and chopped C chopped sweet onion 2 cloves of garlic, minced 1 tbsp tomato paste 3 tbsp olive oil 2 tsp cajun seasoning Salt and pepper to taste 2 C cooked quinoa 1 C shredded fontina cheese Fresh cilantro for garnish

DIRECTIONS:1. Toss the shrimp and 1 tsp Cajun seasoning together, set aside.2. Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.3. Heat 1 tbsp olive oil over medium heat in a cast iron skillet (or any oven-safe skillet.) Cook the shrimp until opaque, about 2-3 minutesper side. Remove from the pan and set aside.4. Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic. Cook until the onion and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, tsp Cajun seasoning and tomato chunks. Top with the shrimp and then sprinkle with the fontina cheese.5. Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly.6. Garnish with fresh cilantro.

Desserts

Strawberry Chocolate Chip Cake

INGREDIENTS: 1 and 1/2 cups all-purpose flour 1 and 1/2teaspoons baking powder 1/8 teaspoon salt 3tablespoons unsalted butter, softened 3 tablespoons Greek yogurt 1 cup sugar 1 large egg 1/2 cup milk 1 teaspoon pure vanilla extract 1/3 cup chocolate chips plus more for sprinkling the top of cake 1 pound strawberries, hulled and halved

DIRECTIONS:1. Heat oven to 350F. Line the bottom of a 9x3-inch spring form pan with parchment paper. Grease the side of the spring form pan or square pan with butter or cooking spray.2. Sift flour, baking powder, and salt together into a medium bowl.3. In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electricmixer, beat on medium-high speed until light and fluffy - no more than 2 minutes.4. Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk, vanilla.5. Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.6. Fold in chocolate chips into the batter. Transfer batter to spring form pan.ARRANGEstrawberries on top of the cake, cut sides down and close together. Place chocolate chips in spaces in between.7. Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. In the last 5-10 minutes of baking, you can take the cake out of the oven and sprinkle some more chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will alreadybe baked and a bit crusty) - it will make for a nice presentation. Return to the oven for 5-10 more minutes, to allow chocolate to melt a bit and look even nicer!8. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the spring form pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the spring form pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.

Samoa Sheet Cake

INGREDIENTS: 2cups flour 2 cups sugar cup butter 1 cup water 4 Tablespoons cocoa cup shortening cup buttermilk teaspoon baking soda 2 eggs 1 teaspoon vanillaFROSTING cup butter 6 Tablespoons milk 3 cups powdered sugar 1 teaspoon vanilla cup caramel sauce, I used caramel ice cream topping in the jarADDITIONAL TOPPINGS 2 cups toasted coconut, See instructions below for how to make it 7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel cup evaporated milk cup milk chocolate chips 1 teaspoon shortening or oil

DIRECTIONS:1. Before making the cake, line an 18x13x1 inch cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet.2. Bake at 375 degreesF for 10 to 15 minutes, checkingand tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown.3. In a large mixing bowl, measure flour and sugar. Set aside.4. In a medium sauce pan, combine butter, water, cocoa and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.5. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.6. Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.FROSTING1. In a medium microwave safe bowl, combine butter and milk and bring to a boil. Stir caramel sauce and then add powdered sugar and vanilla and stir until smooth.2. After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over top. Immediately sprinkle with top of warm frosting with toasted coconut.3. In microwavable bowl, add caramel and evaporated milk and cook on high in 30 second increments, string in between each increment. Continueto cook and stir until caramel is smooth. Drizzle over coconut.4. In another microwavable bowl, add chocolate chips and shortening (or oil). Microwave on high in 30 second increments, stirring in between each increment until the chocolate in melted. Drizzle over caramel.5. Let Caramel and Chocolate drizzle set before cutting into it.

Blueberry Lemon Pie Bars

INGREDIENTS:FOR THE SHORTBREAD CRUST 1 cup (2 sticks)unsalted butter, melted cup granulated sugar(plus more for sprinkling) 2 teaspoons vanilla extract teaspoon salt the zest of one lemon, divided 2 cups all-purpose flourFOR THE FILLING 8 ounces cream cheese, softened to room temperature 2 large eggs 1 cup granulated sugar 1 cup (or one 5.3 ounce container) Greek yogurt, lemon flavored remaining zest of one lemon 2 teaspoon lemon juice pinch of salt cup all-purpose flour 3 cups blueberries (fresh or frozen, unthawed)

DIRECTIONS:1. Preheat oven to 350F. Line an 8 x 8 or 9 x 9 baking pan with foil. Leave an overhang on the sides. Set aside.2. To make the shortbread crust: stir the melted butter, granulated sugar, vanilla extract, salt, and half of the lemon zest together in a medium bowl. Add the flour and stir until combined. Reserve cup of the shortbread crust and place in the refrigerator or freezer until needed. Press remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.3. To make the filling: in the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Beat in eggs, scraping down the sides as necessary. Add sugar, lemon flavored Greek yogurt, remaining lemon zest, lemon juice, and salt and mix thoroughly. Add flour and mix again until just combined. Gently fold in blueberries with a spoon or spatula.4. Pour filling into crust and add a few blueberries on top of filling. Remove reserved crust from refrigerator and crumble over top of the filling (you may need to separate into crumbs with a knife or fork). Sprinkle with sugar (or Sugar In The Raw). Bake bars for 55-60 minutes minutes, or until toothpick placed in center of pan comes out mostly clean. Allow pan to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.5. When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Top with lemon zest before serving. Bars can be stored covered in the refrigerator up to 5 days.

Candy Bar Pie

INGREDIENTS: 1 pie crust, from a pack of two orhomemade 1 cup brown sugar 1/4 cup unsalted butter, softened 1 egg 2 teaspoons vanilla extract 1 teaspoon baking powder 1/4 teaspoon salt 1 cup flour 1 cup candy bars (such as 8 miniature Reeses Peanut Butter Cups, about 15 mini Rolos, and a handful of M&Ms to make 1 cup) Extra candy for the top of the pie

DIRECTIONS:1. Preheat oven to 350F.2. Place pie crust in a 9 pie plate, crimping as desired. Press the sides of the crust so they are firmly attachedto the edges of the pie plate.3. Cream brown sugar and butter in the bowl of an electricmixer fitted with a paddle attachment (or you can use a hand mixer). Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.4. If you are using a stand mixer, add yourcandy bars to the bowl and mix on medium-high to chop of the candy. (The strength of the mixer is enough to break up soft pieces of candy, like Reeses or Rolos.) If youre using a hand mixer, coarsely chop the candy, the mix it into the dough.5. Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands). Press some remaining candy on the top for decoration. Press the sides of the crust that are showing with the tines of a fork a few times.6. Bake for about 24-30 minutes, until the crust is browned and the top of the pie is golden. It may still be a little jiggly in the center. Cool completely before cutting. Serve by itself or with whipped cream or ice cream.

Apple Crisp

INGREDIENTS:CRUMBING 1/2 cup flour 1/2 cup old fashioned oats 1/2cup brown sugar 1/2 tsp baking powder 1/4 tspground cinnamon dash of salt 1/3 cupunsalted butter, diced into small chunksAPPLE FILLING 3-4 large Granny Smith apples, peeled and sliced thin 3 Tbsp butter, melted 2 Tbsp flour 1 Tbsp lemon juice 3 Tbsp milk 1/2 tsp vanilla extract 1/4 cup brown sugar 1/2 tsp ground cinnamon dash of salt

DIRECTIONS:1. Preheat oven to 375 degreesF.2. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.APPLE FILLING1. In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over applesand toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

Fruits

Fresh Fruit Slaw

INGREDIENTS: 1 1/2 cupsMarzetti Original Slaw Dressing 6 cups Cabbage, shredded 1 Orange, peeled and chopped 1 cupSeedlessredgrapes 1 cupStrawberries, hulled and sliced 2 Kiwi, peeled and chopped 1 tbsp.Poppyseed

DIRECTIONS:1. Toss together cabbage, fruits and poppyseed. Add slaw dressing, mix gently. Cover and chill before serving.

Rustic Strawberry Peach Tart

INGREDIENTS:FILLING 2 ripe peaches, peeled, pitted, sliced (not frozen) 2 cups (about 300 grams) sliced fresh strawberries (not frozen) 2 Tablespoons (30 grams)granulated sugar 1teaspoon vanilla extractCRUST 1 and 1/2 cups (190 grams) all-purpose flour(careful not to overmeasure) 3 Tablespoons (45 grams) granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed* 1/4 cup (60 ml) ice water, plus more as needed 1 egg, beaten for egg wash additional sugar for sprinkling

DIRECTIONS:1.For the filling, mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you prepare the crust.2. For the crust: In a medium bowl, whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or yourhands), cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk, as pictured above. Wrap it in plastic wrap and refrigerate it for at least 1 hour.3. Preheat oven to 425F degrees. Line a large baking sheet with parchment paperor a silicone baking mat. Set aside.4. On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.5. Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around, as pictured above. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 Tablespoons behind. Too much juice and the dough will become soggy.6. Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-35 minutesor until the crust is golden brown, Remove from the oven and allow to slightly cool before serving.7. If you wish to drizzle with vanilla glaze, use the glaze recipe fromhere. Serve warm or at roomtemperature.

Apple Nachos with Peanut Butter and Chocolate

INGREDIENTS: 1 Fuji apple (or slicing apple of your choice), cut into 32 thin slices* cup smooth peanut butter, melted cup semi-sweet chocolate chips, melted handful of chocolate chips, for sprinkling

directions:1. Arrange apple slices on a plate.2. Drizzle melted peanut butter over apple slices with a spoon, and do the same with the melted chocolate.3. Sprinkle handful of chocolate chips over the plate as topping.4. Serve immediately.

Simple Oat & Pecan Blueberry Crisp

INGREDIENTS: 1 cuprolled oats 1 cup pecan halves (about cup chopped) cup almond meal cup flaked coconut (unsweetened, preferably!) teaspoon salt teaspoon cinnamon cup + 2 tablespoons olive oil cup realmaple syrupor raw honey 4 cups blueberries

DIRECTIONS:1. Preheat the oven to350 degrees. Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl. Add the olive oil and maple syrup and stir until well mixed. 2. Grease a square baking dish (8x8 or 9x9) and arrangethe blueberries in the bottom. Top with the oat mixture. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly. If you want, you can top with additional flaked coconut and return to the oven for another 5 minutes just for some decorative toasted coconut on top.

Blueberry Lemon Sweet Rolls

INGREDIENTS:FOR THE DOUGH 4 cupsWhole Milk 1 cupSugar 1 cupCanola Oil 2 packagesActive Dry Yeast, 0.25 Ounce Packets 8 cupsAll-purpose Flour 1 cup(additional) All-purpose Four 1 Tablespoon(heaping) Salt 1 teaspoon(scant) Baking Soda 1 teaspoon(heaping) Baking PowderFOR THE FILLING 1 stickButter 3/4 cupsSugar 2 wholeLemons, Zested 2 cups(Heaping) Fresh BlueberriesFOR THE GLAZE 1 wholeLemon, Juiced 2 wholeLemons, Zested 3 cupsPowdered Sugar 2 cupsWhole Milk, Or As Needed 1 dashSalt 3 TablespoonsMelted Butter

DIRECTIONS:FOR THE DOUGH1. Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot.1. Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.2. After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)3. Preheat oven to 375 F. Butter a large baking dish (or a couple of smaller dishes) generously. you could use a 9x13 or two 9-inch pie pans which is what I did.4. Melt 1 stick of butter in a small saucepan over medium heat. Once melted remove from heat.5. Divide dough in half. Store one half in the fridge for another use (another batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly.6. Using your fingers, mix sugar and lemon zest so that it's a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.7. Beginning at the side furthest from you, roll dough toward you until its in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.FOR THE GLAZE1. Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl.2. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs.3. Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so theyll be nice and moist!4. Serve warm or at room temperature.

Two Two Easy Peach Cobbler

INGREDIENTS: 1 large (29) ounce can sliced peaches - drained 2 sticks or 1 cup of butter - melted 2 cups sugar 2cups flour 2cups milk 2teaspoons baking powder

DIRECTIONS:1. Preheat oven to 350.2. Pour drained can of peaches into skillet or 9x13baking dish.3. Pour melted butter over the peaches.4. Mix sugar, flour, milk and baking powder together to form batter.5. Pour batter over peaches and butter.6. Bake for 30 to 45 minutes until top is golden brown and edges are crispy.7. May take longer in a cast iron skillet.

Raspberry Vanilla Jello Salad

INGREDIENTS: 1 box (5.1 oz) instant vanilla pudding 32 oz. container vanilla yogurt 8 oz. container Cool Whip (thawed) 1 pkg. frozen raspberries

DIRECTIONS:1. Combine the pudding mix and the vanilla yogurt, stirring until well mixed.2. Fold Cool Whip into the mixture.3. Lastly, fold in the raspberries. I had set mine out for about 10 minutesbefore making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you dont serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture.

Crunchy Apple Chips

INGREDIENTS:1. 4 Apples2. 2 Packets of Stevia or 2 ts. of sugar3. Ts. of Cinnamon

DIRECTIONS:1. Preheat Oven to 200 degreesF.2. Slice Apples into 1/6 approximately (use a mandolin if you have one)3. Place apples slices in a singlelayer on a sheet pan fitted with Parchment Paper4. Sprinkle in Stevia (or sugar) and cinnamon5. Bake in the oven for 1 hours6. Flip them over so the other side will crisp as well7. Bake for 1 more hour8. Turn oven off and leave the apple slices inside for a few more hours or overnight9. When they are ready, place slices in a zip top bag

Strawberry Banana Smoothie

INGREDIENTS: 2 cups frozen strawberries 1 fresh banana, peeled 1 cup milk (I prefer almond milk in this one) 1 cup Ice 1 tablespoon honey, if needed to sweeten

DIRECTIONS:1. Add all ingredients to a blender, and pulse until combined. Serve immediately.(If the smoothie is too thick, add more milk. If it is too thin, add more fruit and/or ice.)

Cannoli Strawberries

INGREDIENTS: 8 ounces ricotta cheese 1 pound fresh strawberries 1/4 cup powdered sugar 1/2 teaspoon vanilla extract 1/4 teaspoon grated lemon zest Chopped pistachios or mini chocolate chips, for garnish (optional)

DIRECTIONS:1.Place ricotta in a cheesecloth-lined fine mesh strainer set over a large bowl. Place in refrigerator for one hour.2. Meanwhile, using a small melon baller or spoon, hollow out insides of strawberries.3. Stir together strained ricotta, sugar, vanilla and lemon zest. Using a pastry bag or small spoon, fill strawberries with ricotta mixture. Sprinkle with pistachios or chocolate chips, if desired. Serve immediately, if possible, or refrigerate up to 1 hour.

Main Dishes

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

INGREDIENTS: 3 large garlic cloves, minced 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes 1 lb chicken breast tenders Salt paprika (just a little bit) 1 cup half and half 1 cup mozzarella cheese, shredded 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta) 1 tablespoon basil (if using dry basil), if using fresh basil you can add more 1/4 teaspoon crushed red pepper flakes (at least, add more to taste) 1/2 cup reserved cooked pasta water (or more) salt, to taste

DIRECTIONS:1. Note:if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:2. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.3. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).4. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauceforms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.5. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately,season the pasta with salt and more red pepper flakes, to taste, if needed.Let it simmer for a couple of minutes for flavors to combine.6. Note:Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

Chicken Tortilla Bake

IGREDIENTS: 1 can cream of chicken soup 1 10 ounce can diced tomatoes with green chiles, undrained OR 1 c. salsa 12 small corn tortillas, cut into thin bite-size strips 3 cups cubed cooked chicken 1 cup shredded cheddar cheese 1/2 c. milk

DIRECTIONS1. Preheat oven to 350 degreesF.2. In a bowl combine soup, milk and undrained tomatoes or salsa and set aside.3. Sprinkle one-third of the tortilla strips over the bottom of an ungreased rectangularbaking dish.4. Layer half of the chicken over the tortilla strips.5. Spoon half of the soup mixture evenly over top.6. Repeat layers.7. Sprinkle with the remaining tortilla strips and top with cheddar cheese.8. Bake, covered, about 40 minutesor until bubbly.9. Uncover; bake about 5 minutesmore or until cheese is melted.

Twice Baked Potato Casserole

INGREDIENTS: 5 lb russet potatoes 10 sli bacon 8 oz cream cheese 0.5 c unsalted butter, melted 1 c sour cream 0.25 c chives, minced c cheddar cheese, grated 2 t kosher salt 0.5 t pepper

DIRECTIONS:1. Preheat oven to 350 degrees. 2. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. 3. Bring to a boil over medium-high heat, and reduce to a simmer. 4. Cook until tender and easily pierced with a paring knife, about 20 minutes. 5. Transfer to a colander to drain; return to pan, cover, and set aside.Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. 6. Transfer topaper towelsto drain; let cool, and crumble into pieces.Using a fork, mash the potatoes in pan until light and fluffy. 7. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.Transfer to a buttered 3-quartbaking dish. Top with remaining 1/2 cup cheddar cheese. 8. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

One-Pot Cabbage Casserole

INGREDIENTS: 2 lbs. ground beef Salt and pepper or creole seasoning 1 onion, chopped 1 cup rice, uncooked 3 large handfuls of roughly chopped cabbage 1 8 oz. can tomato sauce 2 cups of water 1 14 oz. candicedtomatoes, undrained 1 cup shredded cheese

DIRECTIONS:1. Season and brown ground beef and onions. Drain off grease.2. Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir.3. Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutesor until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.4. Once cooked, top with cheese and cover with lid to melt a few minutes.

Salisbury Steak Meatballs

INGREDIENTS: 2 poundsGround Beef 3/4 cupsSeasoned Breadcrumbs 1/4 cupBrown Mustard 1/4 cupKetchup 1 teaspoonPowdered Beef Base Or Crumbled Beef Bouillon Cubes 1 TablespoonWorcestershire Sauce 1/2 teaspoonSalt 1/2 teaspoonBlack Pepper 1 wholeHalf Stick (1/4 Cup) Land O' Lakes Salted Butter 1 wholeLarge Onion, Halved And Sliced 2-1/2 cupsBeef Broth 1 TablespoonWorcestershire Sauce (addition) 1 TablespoonKetchup (additional) 2 TablespoonsCornstarch Mixed With A Little Beef Broth To Make A Thin Paste 1 teaspoonKitchen Bouquet (optional) 1 poundEgg Noodles, Cooked To Al Dente And Drained Minced Fresh Parsley

DIRECTIONS:1. To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.2. Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of Land O Lakes Butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.3. In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix cup of beef broth with the cornstarch.4. Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.5. Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of Land O Lakes Butter and sprinkle with minced parsley.

Tortellini Soup

INGREDIENTS: 2Tbsp. olive oil 1 onion, chopped 4 or 5 garlic cloves, crushed 5 or 6 Italian sausages (hot, mild, or sweet) or 1 lb of ground Italian sausage 1 tsp. oregano 1 tsp. rosemary tsp.basil 2 cans stewed tomatoes 6 cups chicken broth1 bag (about 12 oz.) fresh pre-washed spinach, chopped 1packagefresh or frozen tortellini Parmesan cheese, to taste Salt and pepper, to taste

DIRECTIONS:1. Brown onion, garlic, and sausage in olive oil. Drain oil.2. Add oregano, rosemary, basil, tomatoes, and chicken broth.Simmer for up to 1 hour.3. Just before you serve, turn off heat, add tortellini and spinach, and cover for about 8-10minutes.4. Garnish with Parmesan cheese.5. Season with salt and pepper.

Cheesy Eggplant Lasagna

INGREDIENTS: 2 large eggplants, sliced lengthwise into 1/4 inch slices Salt extra virgin olive oil 15 oz container ricotta cheese 1 egg 2 cups shredded Italian cheese 4 cloves garlic, minced 2 tbspdried oregano 2 tbspItalian seasoning 3/4 cups tomato sauce 2 lbs roma tomatoes, thinly sliced 1 cup mozzarella cheese 10 leaves fresh basil, torn

DIRECTIONS:1. Place eggplant slices on awire rackand sprinkle with salt. Allow to sweat for 20 minutes.2. Pre-heat oven to 450 degrees.3. Rinse eggplant and pat dry.4. Brush with olive oil on both sides and place on a parchment paper-lined baking sheet.5. Roast for 10-15 minutes.6. Remove and reduce temperature to350 degrees.7. Mix ricotta, garlic, oregano, Italian, egg, and pepper in a bowl.8. Grease a9x13baking dish with non-stick cooking spray.9. Pour a couple of 1/4 cup of tomato sauce on the bottom of the baking dish and spread it around. Lay some eggplant slices on the bottom of the baking dish.10. Spread some ricotta cheese over the eggplant, followed by half of the tomato slices and some of the torn pieces of basil leaves.11. Layer 1 cup of the Italian cheese and 1/2 cup of the mozzarella followed by 1/2 cup of tomato sauce. Repeat those layers.12. Cover with foil and bake for 20 minutes.13. Remove foil and return to the oven and broil the cheese until just beginningto brown, about 5-6 minutes.

American Goulash

INGREDIENTS: Ground Beef, 80/20- 2 Pounds Large Yellow Onion- 1 Large Cloves Garlic, Minced- 4 Water- 3 Cups Canned Tomato Sauce- 2 (15 Ounce) Canned Diced Tomatoes- 2 (14.5 Ounce) Soy Sauce- 3 Tablespoons Dried Oregano- 2 Tablespoons Dried Basil- 2 Teaspoons Dried Bay Leaves- 2 Seasoned Salt- 1 Tablespoon Black Pepper- 1/2 Teaspoon Elbow Macaroni, Uncooked- 2 Cups

DIRECTIONS:1. In a large Dutch oven, cook the meat over medium heat, breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through and there's no longer any pink. Stir in the onions and garlic. Cook and stir the mixture until the onions are translucent.2. Stir in water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, seasoned salt, and black pepper. Bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.3. Stir in the pasta, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, andrefrigerate, if possible, overnight.

Shrimp Scampi

INGREDIENTS: 4 tsp olive oil 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on) 6-8 garlic cloves, minced 1/2 cup low sodium chicken broth 1/2 cup dry white wine 1/4 cup fresh lemon juice 1/4 cup + 1 T minced parsley 1/4 tsp salt 1/4 tsp freshly ground pepper 4 lemon wedges

DIRECTIONS:1. In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.

Baked Spaghetti

INGREDIENTS: 1 jar spaghetti sauce 1 lb ground beef 1/2 onion chopped 1 tbsp of butter/margarine packagespaghetti noodles 1/4 c. parmesan cheese 1 c. shredded mozzarella cheese (or more if you are cheesy)

DIRECTIONS:1. Preheat oven at 350.2. Cook spaghetti noodles.3. Meanwhile, saute onions in butter until golden brown.4. Add beef and brown.Next add spaghetti sauce and simmer for 10 mins.5. Add cooked noodles to spaghetti sauce.6. Mix in 1/8 c. parmesan cheese.7. Dish into sprayed 913 pan.8. Top with 1/8 c. parmesan cheese and shredded mozzarella cheese.9. Bake for 20-30 mins.

Meats

Bacon-Wrapped Pork Tenderloin

INGREDIENTS: 1poundpork tenderloin 2tablespoonslight brown sugar 1tablespoonpaprika 1tablespoonfreshly ground black pepper 1tablespooncoarse salt 2teaspoonschili powder 1/8 to 1/4teaspooncayenne pepper 6 to 8slicesthin-cut, applewood smoked bacon 2tablespoonsolive oil 6ouncesapricot preserves 2ouncessweet hot mustard (1/2 a 4-ounce jar, such as Inglehoffer) 1/2tablespoonfinely chopped fresh rosemary

DIRECTIONS:1. Preheat the oven to 350F (177C).Trim the pork of any excess fat and rip off the silvery membrane if its still attached (Just grab one end of the membrane with your fingertipsit can be slippery, so you may want to grip it through a paper toweland rip. If the membrane wont budge, start at the end youre grasping and slip the blade of a sharp knife between the membrane and the meat. Angle the blade so its edge is turned against the membrane at a 45 angle, and slide the blade along the length of the tenderloin.)2. In a small bowl, combine the brown sugar, paprika, black pepper, salt, chili powder, and cayenne. Pour half the rub into anairtight containerand reserve for another use, such as on more pork tenderloin, chicken, burgers, even steak.)3. Rub the pork generously with the rest of the spice mixture. Fold the tapered end of the pork back under the rest of the tenderloin a little bit, just to the point where the whole tenderloin is a uniform thickness. Snugly wrap the pork in strips of bacon, overlapping the pieces and tucking the ends underneath the tenderloin to hold them in place. If necessary, secure the bacon with toothpicks.4. Heat the oil in a roasting pan or a large ovenproof skillet over medium-high heat. Sear the pork until its brown on all sides, about 8 minutes total. Transfer the pan to the oven and roast the tenderloin until the core temperature registers 145F (63C) for medium, about 10 to 15 minutes, or 155F (68C) for medium-well, 20 to 30 minutes. (The pork will continue to rise in temperature after it comes out of the oven.)5. While the pork is cooking, whisk together the apricot preserves and mustard in a small saucepan. Warm the mixture over medium-low heat until it begins to bubble, about 5 minutes. Remove the pan from the heat and stir in the rosemary. Pour all but a few tablespoons glaze from the pan into a small serving dish.6. A few minutes before the pork is ready to come out of the oven, spoon the few tablespoons glaze left in the saucepan evenly over the meat. Continue cooking just long enough to warm the glaze. Let the tenderloin rest at room temperature for at least 10 minutes prior to slicing and serving. Serve the pork with the remaining glaze on the side.

Perfect Pan-Seared Steak

INGREDIENTS: 1 bone-in or boneless rib eye steak or sirloin steak at least 1 pounds, cut to at least 1 inches thick Pinch of salt Freshly ground black pepper 2 teaspoons extra-virgin olive oil 3 tablespoons butter 2 peeled garlic cloves, left whole Few sprigs fresh parsley, including stems Optional: Wine and stock (chicken, beef, veal,etc.) and butter for deglazing the pan and making a delicious pan sauce Optional: Roasted potato wedges

DIRECTIONS:1. Salt and pepper one side of the steak.2. Heat yourseasoned cast iron skillet to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you dont get splattered), and then salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.3. Right after you flip the steak for the first time, with a spoon or small ladle, keep basting the melted butter over the steak. Baste comtinuallyfor the full two minutes(tilt pan a little if you have to, to get the butter onto the spoon).4. After two minutes on each side, keep flipping and basting the steak each time leaving the steak for 30 seconds before turning. Test the steak with the poke test) and remove at medium rare at about the five to six minute mark of total cooking time. Cook a minute or two longer for medium to well. A thicker steak (such as a sirloin) may take longer.5. Turn off the heat and baste one more time. Leave the steak in the pan loosely covered with foil for 10 minutes and allow to rest before cutting. Baste one more time, and remove to acutting board. Either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices.6. Discard the pan drippings or if desired, deglaze the pan with a little wine, then and stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or two of butter to thicken for a nice pan sauce.

Sauted Pork Chops with Lemon Garlic Sauce

INGREDIENTS:1. (4) 1 thick Pork Chops2. Salt3. Black Pepper4. 2 teaspoon Olive Oil, divided5. 2 Cloves Garlic, Minced6. 1/2Cup WhiteWine7. 1/2 Cup Low-Sodium Chicken Broth8. Grated Lemon Zest and 1 Tablespoon Lemon Juice from one lemon9. 1 Tablespoon Chopped Fresh Parsley10. 1 Teaspoon Chopped Fresh Rosemary

DIRECTIONS:1. Sprinkle pork with salt and pepper. 2. Heat 1 tsp. oil in a large, heavy skillet over medium-high heat. Add pork and cook, turning once, until pork is browned and internal temperature reaches 145F, about 3-5 minuteson each side. Transfer pork to serving platter and cover to keep warm. 3. Add remaining tsp of oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add wine and broth. Increase heat to high and cook, stirring to scrape up browned bits from bottom of the skillet, until liquid is reduced by two-thirds, about 5 minutes.4. Remove skillet from heat and stir in a little salt and pepper, lemon zest and juice, and herbs. Serve pork chops drizzled with sauce.

Fall-Off-The-Bone Slow Cooker Ribs

INGREDIENTS: About 3 pounds baby back ribs rib rub cup apple cider vinegar cup soy sauce 1 tsp liquid smoke barbecue sauce

DIRECTIONS:1. Trim the ribs and cut the rack into 4 sections. Rub the ribs generously with yourfavorite rib rub. If you don't have a rib rub, salt, pepper, and garlic powder will work just fine. Allowing the ribs to sit in the refrigerator a while (even overnight) will add more flavor, but it isn't required.2. Mix the vinegar, soy sauce, and liquid smoke together and pour it into the bottom of the slowcooker. Add the rib sections, spreading them around the bowl of the slow cooker. Cook on low for 4 to 6 hours, or until tender and you can see the meat separating from the bone.3. Preheat the grill to medium-high heat. Coat the ribs with the barbecue sauce and grill for 15 minutes, turning once, or until the barbecue sauce is charred a bit.

Bacon-Wrapped Smoked Trout with Tarragon

INGREDIENTS: 12 slices bacon 2 whole rainbow trout (about 1 lb. each), cleaned 2 tbsp. olive oil Kosher salt and freshly ground black pepper, to taste 6 sprigs tarragon

DIRECTIONS:1. Heat oven to 375. Place bacon on a rimmed baking sheet, and bake until half-cooked, about 10 minutes. Remove from oven, and let cool. Brush inside and outside of each trout with 1 tbsp. oil, season with salt and pepper, and stuff with 3 sprigs tarragon each; set aside. Arrange 6 bacon slices, overlapping slightly, on a cutting board parallel to you. Place I trout over middle of bacon perpendicular to you, and wrap trout in bacon, arrangingit seam side down on the rack of a stove-top smoker. Repeat with remaining bacon and trout.2. Prepare stove-top smoker according to manufacturer's instructions, using apple or pecan wood shavings place rack with trout inside. Smoke until fish is cooked through, about 15 minutes. Heat broiler to high and arrange a rack 4 from broiler element. Transfer trout on smoker rack to a baking sheet and place under broiler; cook until bacon is crisp, about 2 minutes.

Soups

Roasted Cauliflower Soup

INGREDIENTS: 1 large head cauliflower 2 Tbsp olive oil 1 yellow onion,finely diced 34 cloves garlic, minced 1 tsp dried thyme 4 cups chicken or vegetable broth cup milk or half-and-half 1 cups shredded white cheddar cheese or Monterey Jack Salt and pepper to taste fresh chopped parsley (for garnish)

DIRECTIONS:1. Preheat oven to 400 degreesthen trim cauliflower into florets, discarding the stalk. Place cauliflower on a rimmed baking sheet and drizzle with 1 Tbsp of olive oil. Roast cauliflower for 3035 minutesuntil tender and golden along the edges.2. Place a large saucepan over medium heat. Add remaining 1 Tbsp olive oil anddicedonion. Cook 45 minutes, stirring often until onion is translucent. Add minced garlic and thyme then cook for 1 additional minute.Add roasted cauliflower and broth to the pot, reserving a few small florets for garnish if desired. Bring to a boil, stirring constantly and breaking up any largechunksof cauliflower. Reduce heat to low, cover andsimmerfor 15 minutes.3. Carefully ladle about half the soup into a blender and puree until smooth. Work in batches if necessary, but dont fill the blender more than full. Add pureed soup back into the pot and stir in milk. Add shredded cheese a handful at a time, stirring until completely melted before adding more.4. Season with salt and pepper to taste and garnish with reserved roasted cauliflower, fresh parsley, and cheese.

Buffalo Chicken Soup

INGREDIENTS: 6 cups chicken stock 8 ounces cream cheese 2/3 cup favorite Buffalo Sauce 1/2 cup milk 1/2 cup heavy cream 6 tablespoons butter Salt and pepper 1 rotisserie style chicken, meat chopped 1/3-1/2 cup chopped celery Cilantro, as desired Ranch or bleu cheese dressing Shredded cheese, if desired

DIRECTIONS:1. Combine stock, cream cheese, Buffalo sauce, milk, cream, and butter in blender. Pulse until smooth.2. Pour intostock potand heat over medium low until simmering. Do not boil. Add seasonings, chicken, and celery. Allow to cool an additional 3-5 minutes. When ready to serve, top with cilantro, dressing, and cheese, if desired.

Homemade Bean and Bacon Soup

INGREDIENTS: 8 oz.Jones Dairy Farm Cherry Hardwood Smoked Bacon, diced 1 cup diced yellow onions 1 cupdiced carrots 1 cup diced celery 2 cloves garlic, minced 4 cups chicken broth 3 cans (15 oz each) Great Northern beans, drained and rinsed salt and pepper 1 can (8 oz) tomato sauce

DIRECTIONS:1. Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to apaper towellined plate. Discard all but about 2 tablespoons of the bacon grease.2. To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.3. Remove half of the soup to a blender orfood processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.

Creamy Tomato Panera Soup

INGREDIENTS: 2 tablespoons olive oil 4 garlic cloves, minced 1 large yellow onion, sliced 2 (28 oz) cans San Marzano peeled tomatoes 1 cup chicken stock (orvegetable stock) 2 tablespoons sugar 1/4 cup half and half 8 large fresh basil leaves, roughly chopped 1/4 teaspoon dried oregano kosher salt and freshly ground black pepper, to taste

DIRECTIONS:1. In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.2. Add the half and half, basil, oregano and season to taste with salt and pepper.3. Using animmersion blender(or carefully transfer soup to a blender), puree soup until there are no large chunks left. Serve immediately with a grilled cheese or hunk of warm french bread.4. Store in anairtight containerin the fridge for up to 5 days or in the freezer for up to 3 months.

Quick and Easy Taco Soup

INGREDIENTS: 1 pounds ground beef onion, chopped 28 oz can diced tomatoes (undrained) 15 oz can corn (undrained) 8 oz can tomato sauce 1 small can black or kidney beans (optional) 1 cup water 1 envelopetaco season salt/pepper

DIRECTIONS:1. Brown ground beef in a large skillet until crumbly.2. Add chopped onion, saut until softened.3. In a large pot or crock pot add remaining ingredients.4. Cook in pot until boiling. In a crockpot cook on high for 1 hour and on low for 4 hours.5. Serve topped with tortilla chips and grated cheese -6. You may also like to top with avocado or sour cream.

Salads

Ham Salad

INGREDIENTS: 3 cups chopped ham cup mayonnaise 1/3 cup sweet pickle relish

DIRECTIONS:1. Combine all ingredients and stir well. Add more mayo and/or relish to your liking. Serve as a sandwich spread or with crackers. Store in refrigerator.

Macaroni Picnic Salad

INGREDIENTS: 1 - 16 ounce packageof elbow macaroni 6 hard cooked eggs, sliced 1 small red/purple onion, diced cup celery, chopped fine 1 cup mayo cup honey mustard salad dressing 1 teaspoon salt teaspoon pepper 1 teaspoon celery salt

DIRECTIONS:1. Cook the macaroni according to the package.2. Slice the hard boiled eggs.3. Dice the purple onion.Chop the celery, fine.4. Mix together the mayo, honey mustard, salt, pepper, and celery salt.5. Add the mayo mixture to the macaroni, eggs, onion, and celery.6. Cover and Refrigerate.

German Potato Salad

INGREDIENTS: 2 pounds red potatoes 1 teaspoon salt (for boiling potatoes) 12 ounces bacon 1/3 cup apple cider vinegar 3 tablespoons sugar 1 tablespoon Dijon mustard 1/2 teaspoon salt Freshly ground black pepper 1 tablespoon minced fresh garlic (about 3 large cloves) 1/2 cup chopped fresh parsley

DIRECTIONS:1. Scrub potatoes and cut any very large potatoes in half so that all potatoes are of approximately equal size. Place potatoes in a large pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of salt. Reduce heat and simmer potatoes for 15 to 20 minutes or until potatoes are tender when stabbed with a fork. Drain water. Leaving potatoes in pot, return pot to still-hot (turned off) burner. Leave lid off of pot and allow potatoes to steam dry for a few minutes.2. Set a large pot over medium heat and use kitchen shears over pot to cut bacon strips into approximately 1-inch pieces. Cook bacon, stirring occasionally, until crispy. While bacon is cooking, cut potatoes into 1/2-inch thick slices. Cut any extremely large slices in half. Set aside. Once bacon is done, remove pot from stove and use a slotted spoon to remove bacon to a bowl while leaving bacon grease in the pot (I had about 1/4 cup).3. To the bacon grease, slowly and carefully add vinegar, sugar, Dijon, salt, and pepper. Place pot back on burner, bring mixture to a simmer, and stir for a couple of minutes. Stir the minced garlic into the mixture and cook for 30 seconds to 1 minute, or until garlic starts to turn a light golden. Remove pot from heat and toss in the sliced potatoes, gently mixing until potatoes have absorbed all of the liquid. Carefully fold in the cooked bacon pieces and chopped parsley. Transfer potato salad to a serving dish and serve hot or warm. Potato salad should not sit at room temperature for more than two hours before refrigerating any leftovers.

Chicken Salad with Grapes

INGREDIENTS: pound boiled chicken, cut into -inch cubes 1 cup chopped celery 1 cup red grapes, halved cup dried cherries cuproasted pecans, chopped 1 cup mayonnaise teaspoon salt teaspoon ground black pepper celery leaves, chopped (optional)

DIRECTIONS:1. Add chopped chicken to a large bowl along with celery, grapes, dried cherries, chopped pecans, mayonnaise, salt and pepper. If using chopped celery leaves, add these as well. Stir together until just combined.

Skinny Crunchy Tuna Salad

INGREDIENTS: 1 can (5 ounces) water packed tuna, drained 2 cups finely chopped green or red cabbage (I ran my knife through bagged cole slaw mix to chop it more finely) cup finely chopped chives or green onion 2 tablespoons dried cranberries, finely chopped 2 tablespoons light mayonnaise 3 tablespoons plain nonfat Greek yogurt teaspoon dijon mustard Salt and freshly ground black pepper

DIRECTIONS:1. Break up the tuna with a fork and mix thoroughly with the cabbage. Stir in the chives, cranberries, mayonnaise, yogurt and mustard. Taste and add salt and pepper to taste. Eat immediately or refrigerate for up to two days.

Vegetables

Balsamic Oven-Roasted Green Beans

INGREDIENTS: 3/4 lb of green beans, ends trimmed and cut in half 2-3 teaspoons of extra virgin olive oil Sea Salt, to taste Homemade lemon pepper seasoning(or cracked black pepper), to taste Granulated garlic, to taste Crushed red pepper flakes, to taste 2-3 teaspoons of good quality, aged balsamic vinegar

DIRECTIONS:Pre-heat the oven to 425 degrees. Wash, dry and trim the ends off the green beans. Snap or cut each bean in half. I did this because I wanted the beans smaller for the salad I was serving it over. If you'd prefer, you can leave the beans whole. Line a large baking sheet or roasting pan with aluminum foil and place the green beans in a pile in the middle. Pour the olive oil over the beans and mix them around so they're evenly coated. Season to taste with the salt, lemon pepper (or cracked black pepper), granulated garlic and crushed red pepper. Spread the beans out across the pan giving as much space between theindividualbeans as possible. Shake or measure out thebalsamicvinegar over the beans. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like yourbeans more crisp tender, you'll probably want to pull them out after 15 minutes.

Roasted Asparagus with Garlic & Parmesan

INGREDIENTS: 1 lb.Jersey FreshAsparagus 3 TBS. Olive 2 Cloves of Garlic 1/3 Cup of Parmesan Cheese Salt & Pepper to taste

DIRECTIONS:1.Preheat oven to 425.Wash asparagus thoroughly. Jersey asparagus tends to be a little sandy. To remove sand, soak in cold water for a few minutesso sand the can settle to the bottom of bowl.Note: To help retain its freshness, storeasparagus upright in the refrigerator in a bowl of water or wrapped in a damp paper towel. This helps to keep the stalks firm and prevent it from wilting.2. With vegetable peeler, peel stalks of asparagus to remove outer skin.This helps to make it more tender.3. Spread out on 13 x 9 baking pan. Drizzle with olive oil. Crush garlic on top and sprinkle with parmesan cheese. Make sure to spread all over asparagus and coat thoroughly. Bake at 425 for 15 minutes.

Broccoli & Cauliflower Parmesan Bake

INGREDIENTS: 1/2 cup herb & garlic bread crumbs (I used Progresso brand) 2 tablespoons melted butter *16 oz. fresh cauliflower florets *16 oz. fresh broccoli florets 1/3 cup grated Parmesan cheese + 2 tablespoons, divided 2 tablespoons all purpose flour 1 large onion (chopped) 1 1/4 cups milk 4 oz. cream cheese Garlic powder and pepper to taste *If using frozen vegetables, thaw them first

DIRECTIONS:1. Preheat your oven to 350 degrees. Cut up your broccoli and cauliflower florets into bite-size pieces. In a bowl, mix 2 tablespoons of the Parmesan cheese, the bread crumbs and the melted butter. Set aside.2. Spraya large skillet with nonstick cooking spray and add your chopped onion. Cook until tender and stir in the flour. Season the onions with garlic powder and pepper (to taste) and add the milk and flour. Stir until it starts to thicken.3. Add the cream cheese and 1/3 cup Parmesan cheese andmix until the cream cheese is completely melted. Now, add your vegetables and toss them gently to coat.4. After youve covered the vegetables with all of that creamy goodness, spoon into a 2-quart casserole dish.5. Now sprinkle the top of the vegetables with the crumb mixture you prepared earlier and bake 45 minutes or until it is heated through and the crumb mixture islightly browned.

Easy Ranch Baby Carrots

INGREDIENTS: 1 (16-ounce) packagebaby carrots, patted dry 2 tablespoons olive oil 2 tablespoons unsalted butter 2 tablespoons chopped parsley leaveFOR THE RANCH SEASONING MIX 1 teaspoon dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon dried dill 1/4 teaspoon ground black pepper

DIRECTIONS: 1. Preheat oven to 400 degreesF. Lightly oil a baking sheet or coat with nonstick spray.2. To make the Ranch seasoning mix, combine parsley, garlic powder, onion powder, salt, dill and pepper in a small bowl.3. Place carrots in asingle layeronto the prepared baking sheet. Add olive oil and Ranch seasoning mix. Gently toss to combine.4. Place into oven and bake for 18-20 minutes, or until tender. Stir in butter until melted, about 1 minute.5. Serve immediately, garnished with parsley, if desired.

Cispy Brussel Sprouts with Bacon and Garlic

IGREDIENTS: 10 small brussels sprouts 2 bacon rashers, minced 2 garlic cloves, thinly sliced cup (60ml) olive oil 2 tablespoons rock salt, sea salt or "Kosher" salt Salt and pepper

DIRECTIONS:1. Peel off any bad leaves from the brussels sprouts2. Bring a pot of water to the boil. Add rock salt.3. Blanch brussels sprouts for 4 minutes then drain and refresh in cold running water.4. Cut sprouts in half lengthwise.5. Heat olive oil on high. Add bacon and cook 1 minute.6. Add Brussels sprouts and fry until theystartto brown around the edges and the bacon crisps.7. Add garlic slices and fry 1 minute until softened.8. Drain brussels sprouts toremoveexcess oil. Serve hot.

Cheezy Vegetable Bake

INGREDIENTS: 2 Potatoes, Diced (dice them small so they cook properly. Or, mix and matchrice, quinoa, lentils, bulger, barley, etc rather than using all potatoes ) 1/2 c Carrots, Diced 1/2 c Broccoli/Cauliflower Mixture (or any other veggies you want to use up; zucchini, Brussels sprouts, turnips, parsnips, squash.Throw it in) 1 Can Soup (any vegetable soup, Cream of Mushroom, noodle soup, whatever you have) 1/2 c Water 1 Tbsp Mrs. Dash Seasoning Blend 1/3 c nutritional Yeast (Nooch), Sprinkled (this will not make or break the recipe if you dont have it, but then use other cheese/cheeze) Optional: Drizzle the whole thing with 2 Tbsp EVOO before baking Optional: Add in 1 can of beans of your choice (I didnt add beans because the soup I used had some beans in it and Scott doesntlovebeans)

DIRECTIONS:1. Layer everything into a foil-lined or sprayed 913 pan in the orderlisted2. Bake at 400Ffor approximately 50-60 minutes, or until browned.3. Optional but recommendedthusCheezyBake: After about 35-40 minutes, add1/4 to 1 c shredded or diced cheese/cheeze(depending on yourlove for cheeze) to the top andcontinueto bake for another 15-20 minutes or until brown.

Buttery Roasted Crushed PotatoesINGREDIENTS: 2lbsfingerling potatoes, whole (orbaby potatoes) 14cupsalt 14cupbutter, salted, melted 12teaspoonblack pepper, freshly ground 12teaspoongarlic powder 12teaspoononion powder

DIRECTIONS:1. Preheat oven to 375F.2. Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.3. Bring to a boil over high heat. Add salt and boil for 15-20 minutesor until potatoes are fork-tender.4. Once tender, drain water from potatoes. Set aside to cool slightly.5. Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powderand onion powder.6. Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break openbut not apart too much.7. Gently dredge both sides of each crushed potato in butter mixture in pan and arrangein one layer.8. Roast for 15-20 minutes or until crisp and golden brown.

Twice Baked PotatoesINGREDIENTS: 4 large Russet potatoes 4 slices bacon, cooked and crumbled 4 Tbl. butter, softened 1/2 c. sour cream 1/4 c. milk, give or take 1/2 tsp. seasoned salt freshly grated black pepper, to taste 1 c. grated Cheddar cheese 2 chopped green onions, for garnish, opt.

DIRECTIONS:1. Wash andpat drythe potatoes. Poke a few holes in each potato, using a fork, and cover tightly with foil. Bake at 375 degrees for 1 - 1 1/2 hours or until cooked through. Remove from oven, carefully remove foil and cool slightly. Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, being careful to keep the shells intact. 2. Add the butter, sour cream, seasoned salt and pepper. Mash together using a potato masher. Add enough milk, as needed, to reach desired creamy consistency and stir in the majorityof the cheese, reserving a little for topping.3. Taste and adjust seasonings, if needed. Place the potato shells onto a large baking sheet. Fill each potato shell with the potato mixtureand top with reserved cheese. Bake at 375degrees for10-15 minutes or until the cheese is melted and the potatoes are hot. Garnish with crumbled bacon and chopped green onions.

Unstuffed Cabbage CasseroleINGREDIENTS: 2 pounds cabbage 2 tablespoons olive oil 1 pound lean ground beef 1 large onion, chopped 4 cloves garlic 1 teaspoon tomato paste cup tomatoes, diced cup chopped parsley teaspoon black pepper 1 teaspoon dried mint Salt to taste 1 and cup cooked rice 2 tablespoons lemon juice

DIRECTIONS:1. Divide the cabbage into layers and blanch them in boiling water until tender. Drain well and chop them roughly.2. Heat a pan on medium heat and add ground beef. Cook until it releases and then absorbs its juice.3. Add onions, garlic and olive oil and cook stirring for 5-10 minutes.4. Add in tomatoes and tomato paste and stir well.5. Season with salt, black pepper and dried mint.6. Finally add cooked rice, lemon juice and chopped cabbage. Cook over medium low heat for 5-10 minutes.7. Preheat oven to 350F (175C).8. Spray a casserole dish with olive oil. Pour the mixture into it and bake for 45 minutes.

Stuffed Cabbage RollsINGREDIENTS: 1 medium head cabbage 1 pound ground beef 1/2 cup chopped onion 3 T uncooked brown rice 2 T chopped fresh parsley (2 t dried) 2 t salt 1/2 t pepper 1 egg 1 3/4 cups plain tomato sauce 1 cup canned tomato chunks 2 T honey 1/2 cup grated Colby cheese, optional

DIRECTIONS:1. Put the head of cabbage in a pot. Cover with water. 2. Remove the cabbage and bring the water to a boil. Turn off the heat. Submerge the whole head of cabbage in the boiling water and cover. Let sit for 15-20 minutes.3. Meanwhile, brown the beef and onion. Turn off the heat. Add the rice, parsley, salt, pepper, and egg.4. When the cabbage is done cooking, remove it from the water onto a cookie sheet with sides (to catch any remaining water). Very carefully, remove 12 leaves. Cut the thickest part of center rib out of each leaf, about 1 or 2 inches. There will be a little V in the middle of each leave. Divide the meat filling between the leaves and roll up jelly roll fashion, but tucking in the ends so the filling stays put. Place the rolls in a deep casserole dish.5. Pour the tomato sauce, tomato chunks, and honey over the rolls. Cover and bake at 350 for about an hour and a half. Remove the lid, sprinkle with cheese, and bake another 5 minutes or until cheese is melted. Let set a few minutes before serving.