Fluffy Baked Polenta with Red Sauce

Polenta

• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, peeled and smashed
• 7 cups water
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/2 cups cornmeal
• 3 ounces Pecorino Romano, grated (1 1/2 cup)
• 1/4 cup half-and-half

Sauce

• 1 (14.5 ounce) can whole peeled tomatoes
• 1/4 cup extra-virgin olive oil
• 1 onion, peeled and halved through root end
• 1 (15 ounce) can tomato sauce
• 1 ounce Pecorino Romano cheese, grated (1/2 cup)
• 1 1/2 tablespoons sugar

1.  FOR POLENTA: Lightly grease 8-inch square baking pan. Heat butter and oil in Dutch oven over medium heat until butter is melted.  Add garlic and cook until lightly golden, about 4 minutes.  Discard garlic.

2.  Add water, salt, and pepper to butter mixture.  Increase heat to medium-high and bring to boil.  Add cornmeal in slow, steady stream, whisking constantly.  Reduce heat to medium-low and cook, whisking frequently and scraping sides and bottom of pot, until mixture is thick and cornmeal is tender, about 20 minutes.

3.  Off heat, whisk in Pecorino and half-and-half.  Transfer polenta to prepared pan and let cool completely on wire rack.  Once cool, cover pan with plastic wrap and reg

frigerate until completely chilled, at least 3 hours.

4.  FOR SAUCE:  Process tomatoes and their juice in blender until smootth, about 30 seconds.  Heat 1 tablespoon oil in large saucepan over medium heat until shimmering.  Add onion, cut side down, and cook, without moving it until lightly browned, about 4 minutes.  Add tomato sauce, Pecorino, sugar, salt, garlic powder, tomatoes, and remaining 3 tablespoons oil.  Bring mixture to boil, reduce heat to medium-low, and simmer until sauce is slightly thickened, about 15 minutes.  Off heat discard onion; cover and keep warm.

5.  Adjust oven rack to middle position and heat oven to 375F.  Line rimmed baking sheet with parchment paper, then grease parchment.  Cut chilled polenta into 6 equal pieces (about 4 by 3 inches.  Place polenta on prepared sheet and bake until heated through and beginning to brown on bottom, about 30 minutes.  Serve, topping each portion with about 1/2 cup sauce.

Maple Marshmallows

• 1 cup confectioners' sugar
• 2 cups firmly packed light brown sugar, divided
• 3 (1/4 ounce) envelops unflavored gelatin
• 1 cup water, divided
• 1 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup maple syrup
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• Confectioners sugar, brown sugar

1.  Line a 13 x 9 inch pan with wax paper.  Sift 1/2 cup confectioners sugar over peper, and sprinkle with 1/4 cup brown sugar.  Set aside.

2.  Place gelatin and 1/2 cup water in the bowl of a heavy-duty stand mixer fitted with the whisk attachment.  Let stand for 10 minutes.

3.  In a large saucepan, brink remaining 1/2 cup water, sugar, 1 1/2 cups brown sugar, corn syrup, maple syrup, and salt to a boil over medium-high heat.  Cook for 1 minute and remove from heat.

4.  With mixer on low speed, add vanilla to gelatin mixture.  Slowly add hot sugar mixture.  Increase speed to high.  Beat until thick and increased in volume, approximately 10 minutes.

5.  Pour mixture into prepared pan.  Sift remaining 1/2 cup confectioners sugar over mixture, and sprinkle with remaining 1/4 cup brown sugar.  Let stand at room temperature for 4 hours.

6.  Cut marshmallows into 1- to 1 1/2 - inch squares.  Top the cut surfaces with additional confectioners sugar and brown sugar, if desired.  Store at room temperature in air tight container for up to 1 week.

Mexican Quesadilla Casserole

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 (15-ounce) can tomato sauce
• 1 (15.5 ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes with lime juice and cilantro
• 1 (8.75 ounce) can whole kernel corn, drained or 1 cup frozen corn
• 1 (4.5 ounce) can chopped green chiles, drained
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• 12 (6-inch) corn tortillas
• 2 cups shredded cheddar cheese.

1.  Preheat oven to 350 F.  Spray a 9 x 13-inch baking dish with cooking spray.

2.  Heat a large skillet over medium-high heat.  Cook beef and onion in hot skillet, stirring and breaking up any lumps until beef is completely browned.  Drain off any grease.

3.  Stir in tomato sauce, beans, diced tomatoes, corn, green chiles, chili powder, cumin, garlic, oregano, and red pepper.  Reduce heat and simmer 5 minutes.  Stir occasionally.

Spread 2 cups beef mixture in baking dish.  Top with 6 tortillas, overlapping as needed to fit.  Spread another 2 cups beef mixture over tortillas, then sprinkle with 1 cup cheese.  Top with remaining tortillas, beef mixture, and cheese.  Casserole can be assembled 1 day ahead and stored in refrigerator.

4.  Bake until heated through and cheese is melted, 30-35 minutes.  Let cool 5 minutes before serving.

Mashed Potato Casserole

3 pounds russet potatoes, peeled and cut into 1-inch pieces
1/2 cup half-and-half
1/3 cup chicken broth
8 tablespoons unsalted butter, cut into pieces
1 small garlic clove, minced
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons salt
3 large eggs
2 tablespoons finely chopped chives

1.  Place potatoes in large pot and cover with 1 inch cold water.  Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when knife is inserted, about 20 minutes.

2.  Heat half-and-half, broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until butter is melted, about 5 minutes.  Stir until mixture is smooth, then remove from heat and cover to keep warm.

3.  Drain potatoes and transfer to bowl of stand mixer fitted with paddle; mix on medium-low speed, slowly adding half-and-half mixture, until smooth, about 1 minute.  Beat in eggs, one at a time, until incorporated, about 1 minute,  Fold in chives.

4.  Transfer potato mixture to greased 2-quart baking dish and use fork to make peaked design on top.

5.  TO STORE:  Cover casserole with plastic wrap, taking care not to flatten peaks, and refrigerate for up to 24 hours.

6.  TO SERVE:  Let casserole sit at room temperature for 1 hour before baking.  Adjust oven rack to upper-middle position and heat oven to 375F.  Bake until potatoes rise and begin to brown, about 45 minutes.  Let cool for 10 minutes before serving.

Toasted Bread-Crumb Topping

4 slices hearty white sandwich bread, torn into quarters
2 tablespoons butter, melted
2 tablespoons fresh parsley, minced
Salt and Pepper

1.  Adjust oven rack to middle position and heat oven to 300F.  Pulse bread and butter in food processor to coarse crumbs, about 6 pulses.  Spread crumbs out onto rimmed baking sheet.  Bake, stirring occasionally, until golden brown and dry, about 20 minutes.  Let crumbs cool, then toss with parsley, season with salt and pepper to taste.  Crumbs can be stored for up to 24 hours at room temperature or frozen for up to 1 month.

Freezer Chicken Pot Pies

• 1 1/2 pounds bonelss, skinless chicken breasts, trimmed
• Salt and Pepper
• 2 tablespoons vegetable oil
• 5 1/2 cups chicken broth
• 2 tablespoons unsalted butter
• 3 carrots, peeled and cut into 1-inch pieces
• 1 onion, chopped fine
• 1 celery rib, minced
• 1/2 cup all-purpose flour
• 1/4 cup whole milk
• 2 teaspoons minced fresh thyme
• 2 tablespoons lemon juice
• 4 (9-inch) store-bought pied dough rounds
• 1 1/2 cups frozen peas
• 6 2-cup disposable aluminum loaf pans
• 1 large egg, beaten

1.  Pat chicken dry and season with salt and pepper.  Heat 1 tablespoon oil in dutch oven over medium-high heat.  Add chicken and cook until well browned, about 2 1/2 minutes per side.  Add broth and bring to boil.  Reduce heat to low, cover, and simmer until thickest part of chicken registers 160, 6-8 minutes.  Transfer chicken to plate; strain broth through fine-mesh strainer set over bowl.

2.  Melt butter with remaining 1 tablespoon oil in empty pot over medium heat.  Add carrots, onion, celery, and 1/4 teaspoon salt and cook until vegetables are lightly browned and softened, 8-10 minutes.  Reduce to medium, add flour, and cook for 1 minute.  Whisk in milk, thyme, and reserved broth and simmer, whisking often, until sauce thickens, about 10 minutes.

3.  Meanwhile, using 2 forks, shred chicken into bite-size pieces.  Off heat, stir lemon juice and chicken into sauce and season with salt and pepper to taste.  Transfer filling to bowl and let cool completely.  Cover bowl with plastic wrap and refrigerate until well-chilled, about 1 hour.

4.  Place 2 dough rounds on lightly floured counter.  Brush surface of each round with water, then place 1 remaining dough round (the third round) on the other two.  Press gently to adhere.

5.  Position 1 inverted loaf pan on one layered dough round.  Using a sharp knife, cut out piece of dough using pan as template.  Repeat twice more for a total of 3 dough pieces, then repeat the process on second layered dough round.  Discard excess dough.

6.  Stir in peas into chilled mixture.  Then evenly divide into the three loaf pans.  Top each pan with 1 dough piece, then use fork to seal edges.  Using a knife, cut 3 steam vents into each pie.

7.  TO STORE:  Tightly wrap each loaf pan in 2 layers of plastic and 1 layer of aluminum foil, then freeze up to 1 month

8.  TO SERVE:  Adjust oven rack to middle position and heat oven to 400F.  Unwrap frozen pot pies and arrange on cookie sheet.  Brush each pie with egg and cover with foil.  Bake until filling is bubbling, about 40 minutes.  Uncover pie and bake until crusts are golden, about 35 minutes.  Let pot pies rest for 10 min before serving.

Rosemary-Pear Thumbprint Cookies

• 1 1/2 cups unsalted butter, softened
• 3/4 cup confectioners sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 cup cornstarch
• 2 tablespoons chopped fresh rosemary
• 3/4 cup pear preserves

1.  In a large bowl, beat butter and confectioners' sugar with a mixer until creamy, starting at low speed and gradually increasing speed to medium, approximately 6 minutes.

2.  In another bowl, whisk together flour and cornstarch.  Add flour mixture to butter mixture, beating to combine.  Add rosemary.

3.  Shape dough into a disk, and wrap in plastic wrap.  Refrigerate for 2 hours.

4.  Preheat oven to 350F.  Live several baking sheets with parchment paper.  Set aside.

5.  Using a 1-inch scoop, scoop dough into mounds.  Using your hands, roll mounds into balls.  Place approximately 2 inches apart on prepared baking sheets.  Using your finger, make a small indentation in the middle of each cookie.  Spoon approximately 1/2 teaspoon preserves into each indentation

6.  Bake until lightly browned, 12 to 15 minutes.  Let cool on baking sheets for 15 minutes.  Remove from pans, and let cool completely on wire racks.  Store in an airtight container up to 5 days.

Greek Pasta

• 1/2 pound rotini or bowtie pasta
• 1 cup roasted tomatoes; chopped
• 1/2 cup feta cheese; cubed
• 2 green onions; chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon Greek seasoning mix (Cavendar's All Purpose Greek Seasoning)

1.  Boil pasta as directed on package until al dente.  Drain.

2.  Add pasta back to the pot and next 5 ingredients.

3.  Add Greek seasoning mix to taste. 

4.  Serve warm.

Feel free to substitute or add other ingredients, such as black olives, chicken, etc.

Tomatillo Guacamole

• 2 avocados; skin and pit removed then cubed
• 2 tomatillos; husks removed and rinsed to remove sticky film
• 1 jalapeno
• 1/4 cup chopped white onion
• 1/4 cup chopped cilantro
• Juice of 1/2 lime
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 tomato; seeded and chopped

1.  Boil 2 tomatillos in water for 5 minutes.

2.  In blender, puree 1/4 cup chopped cilantro, 1/4 cup chopped white onion, 1 jalapeno, juice of 1/2 lime, and splash of the tomatillo water until small chunks.

3.  Remove tomatillos from water and cool.  When cool enough to handle roughly chop and add to blender with other ingredients and pulse in quick bursts.

4.  Add chopped avocado and quickly pulse again.

5.  Add ingredients in blender to bowl.  Add chopped tomato and spices.  Salt to taste.

Cherry Almond Biscotti

• 1 cup maraschino cherries; drained and chopped
• 1/2 cup amaretto
• 3 cups flour; plus more for work surface
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 4 tablespoons butter; room temperature
• 1 cup granulated sugar
• 4 large eggs (3 whole for dough and 1 lightly beaten to brush dough before baking.)
• 2 teaspoons vanilla extract (although I used pure chocolate extract in the batch)
• 3/4 cup whole blanched almonds; chopped
• 1/4 cup white chocolate chips
• 1 tablespoon shortening

1.  Preheat oven to 325 degrees.  Soak chopped maraschino cherries in amaretto while you prepare cookie dough. 

2. Sift together flour, baking powder, and salt  into a bowl.  Put butter and granulated sugar in the bowl of mixer with paddle attachment; mix on medium speed until fluffy, about 2 minutes.  Mix in 3 eggs, one at a time.  Drain cherries and reserve 2 tablespoons of amaretto liquid.  Add reserved amaretto to dough. Add extract.  Reduce speed to low, and gradually mix in flour mixture.  Stir in cherries and almonds.

3.  Refrigerate dough for 30 minutes.

4.  On a lightly floured surface, halve dough.  Shape each half into a 12 x 2 1/2-inch log.  Flatten logs to 1/2-inch thick.  Transfer to a baking sheet lined with parchment paper.  Brush logs with beaten egg; sprinkle with sanding sugar.

5.  Bake 35 minutes, rotating sheets halfway through.  Transfer to wire racks to cool, about 20 minutes.  Reduce oven temperature to 300 degrees.

6.  Cut each long on the diagonal into 16 to 18 slices.  Transfer piees to racks, laying them on sides.  Set racks on baking sheets.  Bake 8 minutes, flip, and bake 8 minutes more.  Let cool until crisp.

7.  In small bowl, add white chocolate chips and shortening and microwave at 30 second intervals until chocolate is melted and smooth.  Drizzle chocolate over biscotti and let dry until chocolate is hard.

Garlic Broccoli Spears

• 1 pound broccoli, fresh, cut into spears
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• ¼ teaspoon salt
• ⅛ teaspoon pepper

1. Place the broccoli in a saucepan with a small amount of water; cover and cook until crisp-tender.   Place in ice water bath to stop the cooking.  Drain when cool.

2. Meanwhile, combine remaining ingredients in saute pan over medium high heat.  Add broccoli to pan when oil is hot.  Quickly stir-fry broccoli just until heated through.

Ho Ho Cake

• 1 18 1/4 ounce box chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 16 ounce can dark chocolate icing

Filling:
1/2 cup sugar
2/3 cup shortening
1 teaspoon vanilla
1/3 cup milk
1/4 teaspoon salt
1 teaspoon water
1 cup powdered sugar

1.  Prepare cake as directed on package for two round pans.

2.  When cool, "slice" through cakes to make 4 "thin" cakes using unflavored dental floss.

3. Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.

4.  Add powdered sugar and beat for 5 minutes longer.

5.  Lay one layer of cake on plate.

6.  Spread Cream filling on top only, do not go all the way to the edge.

7.  Lay another layer of cake on this.

8.  Spread cream filling on this too.

9.  Again layer and filling until you have all four layers on here.

10.  Ice the whole cake with the chocolate icing.

Bean and Lentil Soup

• 8 ounces dried lentils
• 8 ounces dried white northern beans
• 1 large onion
• 1/2 cup chives; chopped
• 2 stalks celery; chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 teaspoon thyme
• 1/4 cup white wine
• 6 strips bacon; crumbled
• 1 chicken breast; cooked and chopped
• 64 ounces chicken broth
• 1/4 teaspoon cayenne pepper
• 16 ounce can stewed tomatoes

1. Prepare lentils and beans as directed on the package.

2. In a large stock pot, saute bacon and onions over medium heat. When onions are soft, add the chives, salt, pepper, and thyme. Saute for 5 minutes.

3. Drain lentils and beans and add to the stock pot.

4. Add the chicken breast.

5. Add white wine, chicken broth, and stewed tomatoes. Simmer for 45 minutes until beans are tender.

6. Add cayenne pepper to taste.

Tomato, Basil, and Mozzarella Bruschetta

• 6 slices of french bread; toasted
• Olive oil
• Balsamic vinegar
• Kosher salt
• 6 slices of fresh mozzarella; sliced 1/4-inch thick
• 6 slices of tomato; sliced 1/4-inch thick
• 6 basil leaves

1. Slice 6 slices of French bread about 1/2-inch thick and toast lightly.

2.  Lightly drizzle with Balsamic vinegar and olive oil.

3.  Sprinkle lightly with kosher salt.

4.  Add slice of mozzarella cheese.

5.  Add slice of tomato

6.  Add basil leaves.

7.  Serve at room temperature.

Moroccan Chicken and Couscous Salad

• 3 cups chicken broth
• 1 1/2 cup uncooked couscous
• 1 tablespoon fresh parsley; chopped
• 1/2 teaspoon thyme
• 2 tablepoons fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon curry powder
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper
• 2 cups snow peas, cooked until crisp-tender
• 1 1/2 cup cooked chicken; diced
• 3/4 cup scallions; thinly sliced
• 1/2 cup green bell pepper; chopped
• 2 tablespoons raisins or currants
• 1/4 toasted almonds; chopped coarse

1.  Bring chicken broth to a boil in a medium-size saucepan. Stir in couscous, parsley, and thyme.  Remove pan from heat, cover and let stand for 5 minutes until broth is absorbed.

2.  Meanwhile, in a large bowl whisk the lemon juice, oil, curry powder, black pepper and crushed red pepper.  Add cooked couscous and toss to coat.

3.  Add snow peas, chicken, scallions, green pepper and raisins.  Toss to mix well.

4.  Cover and refrigerate at least 1 hour.  Sprinkle with nuts just before serving.

Potato Chip Cookies

• 1 pound butter
• 1 cup sugar
• 2 teaspoons vanilla extract
• 3 1/2 cups flour
• 1 cup potato chips; crushed

1.  Cream together butter, sugar, and vanilla.

2.  Slowly add the flour to the butter mixture.  Mix but do not over beat or the cookies will be tough.

3.  Slowly add the crushed potato chips.

4.  Bake at 350 for 10-15 minutes or until slightly gold on the edges.

Broccoli in Garlic and Hoisin Sauce

• 1 pound broccoli
• 3 garlic cloves; minced
• 2 teaspoons minced fresh ginger
• 1 teaspoon canola oil
• 1 tablespoon water
• 1 ½ tablespoons hoisin sauce
• ¼ teaspoon salt

1.  Fill a large stockpot with 8 cups water and bring to boil.  Cut broccoli into florets and cut stems into bite-sized pieces.  Blanch broccoli for one minute then drop into an ice bath immediately.  Drain and dry on a paper towel.

2. In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes until broccoli is crisp tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.

St. Louis Gooey Butter Cake

• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1/3 cup butter
• 1 ¼ cups granulated sugar
• ¾  cup butter, softened
• ¼ cup light corn syrup
• 1 egg
• 1 cup all-purpose flour
• 2/3 cup evaporated milk, 5 ounce can
•     powdered sugar

1.  In a medium bowl, combine 1 cup flour and 3 tablespoons granulated sugar.  Use a pastry blender to cut 1/3 cup butter until mixture resembles fine crumbs and starts to cling.  Pat mixture into bottom of a 9X9 inch baking pan; set aside.

2.  For filling:  In a mixing bowl, beat 1 ¼ cups granulated sugar and ¾  cup butter with an electric mixer on medium speed until combined.  Beat in corn syrup and egg just until combined.

3.  Add 1 cup flour and evaporated milk alternately to beaten  sugar-butter mixture, beating until just combined after each addition (batter will appear slightly curdled). Pour into crust-lined baking pan.

4.  Bake in a 350° degree oven about 35 minutes; or until the cake is nearly firm when u gently shake it.  Cool in pan on a wire rack.  If you like, sift powdered sugar over the cake before serving.

Mediterranean Fettuccine Salad

• ½ cup Vegetable Broth
• 8 each sun-dried tomatoes (not in oil), halved
• 6 ounces fettuccine, uncooked
• 1 each red and yellow bell pepper, chopped
• 1  cup green onions, chopped
• 2  cloves garlic, minced
• 1/4  teaspoon red pepper flake
• 1  tablespoon olive oil
• 10 Greek Olives, pitted and coarsely chopped
• ¼ cup fresh basil, minced
• 1 tablespoon capers, drained
• 1 teaspoon dried oregano
• 1 4 ounce feta cheese, crumbled

1.  In a small saucepan, bring broth to a boil.  Remove from the heat; add tomatoes.  Let stand for 5-7 minutes.  Cut tomatoes into thin slices and return to broth; set aside.

2.  Cook fettuccine according to package directions.  Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, sauté the peppers, onion, garlic, and red pepper flakes in oil for 3-4 minutes or until tender.  Reduce heat.  Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through.

3.  Toss the fettuccine with the vegetable mixture and add the feta cheese.

Orange Pretzel Torte

• 2 cups crushed pretzels
• 3 teaspoons plus ¾ cup sugar; divided
• ¾ cup butter; melted
• 2 3 ounce each orange gelatin
• 2 cups boiling water
• 2 8 ounce cans crushed pineapple; drained
• 1 11 ounce can mandarin oranges; drained
• 1 8 ounce package cream cheese; softened
• 2 cups frozen whipped topping; thawed

            Additional whipped topping for serving

1.  In a small bowl, combine pretzels and 3 teaspoons sugar; stir in butter.  Press into an ungreased 13x9-inch baking dish.  Bake at 350˚ for 10 minutes.  Cool on a wire rack.

2.  In a large bowl, dissolved gelatin in boiling water.  Add pineapple and oranges.  Chill until partially set, about 30 minutes.

3.  In a small mixing bowl, beat cream cheese and remaining sugar until smooth.  Fold in whipped topping.  Spread over crust.  Gently spoon the gelatin mixture over the cream cheese layer.  Cover and refrigerate for 2-4 hours or until firm. 

4.  Cut into squares.  Garnish with additional whipped topping.

Chuckwagon Beans

• 1 lb ground beef, browned
• 1 medium diced onion
• ½  lb bacon, cook crisp and save drippings
• 1 16 ounce can great northern beans
• 1 16 ounce can kidney beans
• 1 16 ounce can pork n' beans
• ½ cup brown sugar
• ½ cup white sugar
• ½ cup ketchup
• ½ tablespoon prepared yellow mustard
• 1 tablespoon molasses
• 1 dash Worcestershire sauce

1.  Cook bacon.

2.  Brown ground beef with the diced onion.

3.  Place first 3 items in a large oven roaster (I use an Enamelware roaster).

4.  To this, add the 3 cans of beans; do not drain beans.

5.  Mix all other ingredients together in a medium bowl.

6.  Pour over meat and beans and stir well.

7.  Bake at 350˚ for 1 hour covered.

8.  Remove lid or foil and bake for 20 more minutes.

Pudding Cookies

• 1          cup butter; softened
• 1          cup canola oil
• 1          cup sugar
• 1          cup confectioners’ sugar
• 2          eggs
• 1          teaspoon vanilla extract
• 1          3.4 ounce package instant pudding
• 4          cups all-purpose flour
• 1          teaspoon cream of tartar
• 1          teaspoon baking soda

1. In a large bowl, cream butter, oil and sugars until light and fluffy.  Beat in eggs, vanilla and dry pudding mix.  Combine the flour, cream of tartar and baking soda; gradually add to the creamed mixture and mix well.

2.  Drop by tablespoonfuls 2 inches apart on ungreased baking sheets. Flatten with a glass dipped in sugar.

3.  Bake at 350˚ for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

Sour Cream and Cheddar Potatoes

• 10 medium red potatoes, peeled and quartered
• 1 8 ounce package cream cheese; cubed
• 1 cup sour cream
• ½ cup shredded cheddar cheese
• ¼ cup milk
• 2 tablespoons butter; divided
• 1 tablespoon dried parsley
• 1 ¼ teaspoon garlic salt
• ¼ teaspoon paprika

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

2. In a large mixing bowl, mash the potatoes. Add the cream cheese, sour cream, cheddar cheese, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.

3. Spoon into a greased 2-quart baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350˚ for 30-40 minutes or until heated through.

Manicotti

Crepes:

• 1- ½ cup flour
• 1- ½  cup milk
• 4 eggs
• pinch of salt

1.  Mix all and spoon into hot pan (medium-high heat).  Swirl batter in pan to coat bottom thinly.  Cook until bubbles as you would crepe.

Filling:

• 1 pound ricotta
• 1 egg
• 1/4 cup grated parmesan
• 1 tablespoon chopped parsley
• salt and pepper to taste

1.  Mix filling in bowl of food processor until combined.   

 2.  Using the following photos as a guide, fill and roll crepes.

3.  Once all crepes are done.  Spoon marinara sauce (about 1/2-inch) in the bottom of baking dish.

4. Top with sauce and bake covered at 350° for 30 minutes.  Uncover and continue to bake for 15 minutes.  Top with additional Parmesan cheese and serve.

Quick Cheeseburger Bake

• 1 pound ground chuck
• ¾ cup onions, chopped
• 1 large clove garlic; minced
• 1 10 ¾ ounce can cheddar cheese soup
• 1 cup frozen mixed vegetables
• ½ cup milk
• 2 cups Bisquick
• ¾ cup water
• 1 cup shredded cheddar cheese

1. Generously grease a 13x9-inch baking pan. Cook beef and onion in 10-inch skillet until beef is browned; drain.

2. Stir in soup, vegetables and milk.

3. Stir in baking mix and water into baking dish until moistened; spread evenly. Spread beef mixture over batter; sprinkle with cheese.

4. Bake 30 minutes at 400°

Rosemary and Garlic Focaccia

• 2 3/4 cups all-purpose flour; plus 1/3 cup for adding during mixing
• 3/8 teaspoon instant yeast
• 2 cups minus 2 tablespoons room temperature water
• 3/4 teaspoon sugar
• 3/4 teaspoon salt
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil; divided
• 2 teaspoons fresh rosemary; chopped
• 6 cloves garlic; peeled and halved
• 1/4 teaspoon fleur de sel (or sea salt)

1.  Mix the dough:  In the mixer bowl, with the paddle attachment on low speed, combine the flour and yeast. With the mixer running, gradually add the water, mixing just until the dough comes together, about 3 minutes.  It will be very soupy.  Increase the speed to medium and beat until the dough is transformed into a smooth, shiny ball, about 20 minutes.  If after 20 minutes the dough is still a bit wet, you will need to add additional flour slowly until dough starts to come together and pull away from the side of the bowl.  Ad the sugar and salt and beat until they are well incorporated, about 3 minutes.

2.  Let the dough rise: Using an oiled spatula or dough scraper, scrape the dough into a 1-1/2 quart bowl, lightlygreased with cooking spray or oil.  The dough will look like melted mozzarella.  Lightly spray or oil the top of the dough.  Cover the container with a lid or plastic wrap.  With a piece of tape, mark the side of the container at approximately where doubled the height of the dough would be.  Allow the dough to rise at about 80F for about 4 hours or until it has at least doubled.

3. Shape the dough and let it rise: Coat the sheet pan with a heaping tablespoon of the olive il.  Pour the dough onto it - it will be thin enough to pour but very stretchy.  Coat your hands with a little of the remaining olive oil and spread the dough as thin as possible without tearing it. Let it relax for 10 minutes, then spread it to almost fill the entire sheet, trying to maintain the bubbles in the dough.  If the dough is still very elastic and resists stretching, allow it to rest for another 10 minutes.  Cover the pan with a large plastic box or greased plastic wrap and allow to rise until one and a half times it original volume, about 1 hour.

4.  Preheat the oven:  Preheat the oven to 475F for 1 hour before baking.  Have an oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.

5.  Sprinkle on the toppings and bake the focaccia: Uncover  the dough and drizzle the remaining olive oil evenly over it.  Sprinkle evenly with the rosemary.  Scatter the garlic by tucking it into the dough.  Sprinkle with salt.  Place the pan directly on the hot stone or hot baking sheet and bake for 12 to 14 minutes or until the top is golden.  Remove from the oven and drizzle with extra olive oil, if desired.

Texas Caviar

• 1  16 oz. can black eye peas, with jalapeno, drained
• 1  16 oz. can pinto beans, drained
• 1  16 oz. can black beans, rinsed and drained
• 1  6 1/2 oz. can pimiento strips, chopped
• 1  onion, chopped
• 1  cube celery, chopped
• 1  cup green bell peppers, chopped
• 1  green chili pepper, chopped
• 1  16 oz. can white corn, shoepeg, drained (this is a must!)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon water
• ¾ cup cider vinegar
• ½ cup canola oil
• ¾ cup sugar

1.  Mix dressing ingredients - last 6 and heat till sugar dissolves.  Cool to room temperature.

2.  Pour dressing over bean mixture.  Marinate at least 2 hours or overnight.

3.  Before serving, drain and serve with Frito Scoop chips.  Marinate in refrigerator.

Cinnamon Coffee Cake

• 1 1/2 cup flour
• 2 1/2 teaspoons baking powder
• 1/2 cup sugar
• 1 egg white
• 1/4 cup oil
• 1/3 cup skim milk

1.  Sift flour, baking powder, sugar.  Blend in egg white, oil, milk and stir until flour is moistened.  Batter will be thick.

Topping:

• 1/2 cup brown sugar
• 1/2 cup chopped nuts
• 2 tablespoons flour
• 2 tablespoons oil
• 2 teaspoon cinnamon

1.  Mix all topping ingredients and spread 1/2 of batter in an oiled 8-inch baking pan.  Sprinkle 1/2 of the topping, add the rest of batter.  Sprinkle the rest of topping.  Bake at 375 for 30 minutes or until done.

Hint:  To spread the batter, I used a piece of plastic wrap sprayed with cooking spray.