Cookin with Class

Monte Cristo Sandwiches

Ingredients

4 Eggo waffles

2 slices Swiss cheese

¼ pound shaved honey ham

¼ pound shaved turkey optional

raspberry jam

1 egg

3 tablespoons milk

2 tablespoons butter melted

Instructions

Spread two Eggo waffles with raspberry jam. Add a handful of thinly shaved ham and turkey and a slice of swiss cheese.

Whisk together the egg and milk and place in a glass pie plate. Dredge the outsides of the sandwich in the egg mixture.

Bring a big frying pan to medium heat and melt the butter in the pan.

Place the sandwich in the pan and brown on both sides. You can cook both the outsides of the waffles at the same time to speed up the cooking time and reassemble the sandwich back together when ready.

Serve warm with more jam.

Repeat this process for additional sandwiches, adding more butter to the pan as needed.

Blueberry Lavender Jam

Ingredients

8 cups lightly mashed blueberries

1/2 cup lemon juice

5-7 sprigs fresh lavender tied in a bundle (or 2 tablespoons dried lavender tied in muslin bag)

2 cups raw organic sugar

4 teaspoons pectin

4 teaspoons calcium water see Pomona's package directions

Instructions

Mix pectin and sugar in a small bowl and set aside.

In a heavy bottomed saucepan, bring blueberries, lemon juice, lavender and calcium water to a gentle simmer. Continue simmer and stirring very frequently for 10 minutes to infuse lavender into jam.

Add pectin/sugar mixture and continue to boil for 2-3 minutes, until completely dissolved. Remove from heat. Remove lavender bundle or sachet.

Ladle into sterilized half pint jars, leaving 1/2" headspace. Wipe rims of jars and screw on lids and rings, finger tight. Process in a water bath canner at a full boil for 10 minutes.

After processing, remove jars from canner and allow to cool for 24 hours. Check for seal and store in a cool dark place. Will keep for up to a year in pantry, refrigerate after opening.

Cottage Kitchen Lilac Scones + Rose Water Devonshire Cream

~ makes approximately 8 to 10 large scones ~

~ preheat oven to 425 degrees F. ~

3 cups all purpose flour

1/3 cup sugar

1 Tablespoon baking powder

1/2 teaspoon baking soda

12 Tablespoons cold unsalted butter, cut into chunks

1/2 cup unsweetened almond milk

1/2 cup 2% cottage cheese

1 cup washed lilac blossoms, patted dry (plus more for garnish)

In a large mixing bowl, combine: flour, sugar, baking powder, baking soda, and butter chunks. Using a pastry blender, or your hands, work butter into dry ingredients until coarse, uniform crumbs form. Add almond milk and cottage cheese. Using a spoon, gently combine until just mixed and moistened. Gently fold in lilac blossoms. Turn dough out onto a floured surface and gently pat so dough is one inch thick. Using a floured biscuit cutter, cut out scones. Place scones, 2 inches apart, on a lightly oiled baking sheet. Bake in preheated oven for 13-16 minutes or until set and lightly golden. Transfer to cooling racks to cool a bit before serving. Store completely cooled scones in an airtight container in your refrigerator for up to 5 days. Freeze whatever you won’t use within that amount of time.

To serve: Split warm scone horizontally and top with your favorite fruit curd (I used lemon,) and a generous dollop of rose water Devonshire cream (recipe below.)

Earl Grey Chocolate Chip Cookies

Ingredients

For the Earl Grey Chocolate Chip Cookies

½ cup (4 ounces or 113 grams) unsalted butter, cut into 1-inch cubes

1 Tablespoon finely ground Earl Grey tea (from 3 tea bags or 4 teaspoons loose leaf tea)

1 ⅔ cup (7.5 ounces or 213 grams) all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

¾ cup tightly packed (5.65 ounces or 160 grams) light OR dark brown sugar

¼ cup (1.75 ounces or 50 grams) granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

6 ounces (or 170 grams) dark chocolate (between 60% to 70% cacao), from whole fèves or discs OR a high quality chocolate bar, chopped into ½ to 1-inch pieces

Instructions

For the Earl Grey Chocolate Chip Cookies

Prep the butter. In a medium, heavy-bottomed saucepan, melt the butter over low heat, about 10 minutes. Stir regularly to prevent the butter from getting too hot—at no point should the butter sizzle, crackle, or pop. Once the butter has melted, remove from heat and immediately whisk in the Earl Grey tea.

Prep the rest of the ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, combine the sugars.

Make the cookie dough. Pour the melted butter and tea over the sugars and mix with a heatproof rubber spatula until just combined. Add the egg and vanilla and mix until just combined. Gradually mix in the dry ingredients and mix until just combined. Add the chocolate all at once and mix until evenly distributed throughout.

Assemble the cookies. Line a quarter sheet pan with parchment paper. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, placing them next to each other on the sheet pan. Cover the pan loosely with plastic wrap and refrigerate overnight.

Prep your pans and oven. Line two half sheet pans with parchment paper. Place the chilled cookie doughs at least 3 inches apart on the prepared sheet pans. Position a rack in the center of the oven and preheat to 350°F.

Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.

Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

Soft and Chewy Coconut Macadamia Bars

Ingredients

One French Vanilla Cake Mix Pillsbury or Duncan Hines makes them

1/3 cup butter cold

2 tablespoons water

1 teaspoon vanilla

1 large egg slightly beaten

1 1/2 cups flaked sweetened coconut

1/2 cup chocolate chips semi sweet or milk chocolate...your preference

1/2 cup chopped macadamia nuts

Instructions

1. Preheat oven to 350 degrees. Grease a 13x9 inch baking pan with shortening.

2. Place the dry cake mix in a large bowl. Cut the cold butter into the cake mix with a pastry blender until it's crumbly.

3. Add the water,vanilla and slightly beaten egg, mix well. The mixture will resemble a dough. Stir in the coconut.

4. Press the dough into the prepared 13x9 inch baking pan with your hands. Sprinkle the chopped macadamia nuts on top of the dough.

5. Bake at 350 degrees for 15 to 20 minutes.

6. Cool on rack for about 15 minutes.

7. Melt chocolate chips in the microwave or in a double boiler, drizzle over bars

Baked French Toast Muffins

Ingredients

For the Muffins:

1 loaf French bread cut or torn into ½ inch cubes (about 12 cups of bread)

2 1/2 cups milk

6 large eggs

1/2 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

For the Cinnamon Streusel Topping:

1/4 cup cold butter

1/4 cup light brown sugar

1/4 cup all-purpose flour

1/8 teaspoon ground cinnamon

Pinch of salt

Butter and Maple Syrup for serving, optional

Instructions

In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.

Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Or you can combine everything in a large bowl and then fill the muffin cups. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.

When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.

Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.

FRENCH TOAST BAKE

Ingredients

1 loaf sourdough bread

8 eggs

2 c milk

1/2 c heavy cream

3/4 c sugar

1 TB vanilla

Topping

1/2 c flour

1/2 c brown sugar

1 tsp cinnamon

1/4 tsp salt

1/2 c butter cold, cut into pieces

Instructions

Cut loaf into cubes and place evenly in a greased 9x13 pan.

In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.

Cover your pan with Saran Wrap and refrigerate overnight.

Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.

Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.

Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.

Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.

Cinnamon Roll Breakfast Casserole

Ingredients

2 cans cinnamon rolls refrigerated, regular size, not Grands

3 eggs

1/2 c evaporated milk or half and half

1 can pie filling we've used 21 oz. apple or blueberry

1 tsp cinnamon and sugar mix of two to sprinkle on top if using apple

Instructions

Whisk together eggs and evaporated milk, set aside.

Spray your 13x9 pan with non stick spray and preheat your oven to 375 degrees

Cut both cans of cinnamon rolls into 6 pcs for each roll so you have small pieces. Put these in a bowl.

Pour your can of pie filling into the bowl with your cinnamon roll pieces. Gently fold them together. Spread this evenly into your pan.

Pour your whisked egg mixture evenly across everything in your pan. If using apple pie filling sprinkle top with a mix of cinnamon and sugar.

Put into preheated oven at 375 degrees for about 30-33 minutes or until top rolls are golden brown and egg is cooked and not runny on top.

Allow to rest in your pan for 5-10 minutes and cut into squares, squeeze some frosting that came with your cinnamon rolls on each piece an serve.

CHEESY BREAKFAST POTATO CASSEROLE

Ingredients

8 eggs

1/2 cup milk

9-10 oz Italian Sausage pre-cooked

20 oz hashbrowns cubed and thawed

Salt and Pepper

7 oz Kraft® Shredded Mild Cheddar Cheese

Instructions

Preheat oven to 350.

Set aside 1 cup of the cheese.

Add eggs, milk, sausage, hash browns, salt, pepper and remainder of the cheese in a large bowl. Mix until combined.

Pour into greased 9x13 pan. Bake for 30 - 35 minutes. Take out and add remaining cheese. Place back in oven and cook for an additional 5 - 7 minutes.

Apple Fritter Breakfast Casserole

INGREDIENTS

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2 cans 12.4 oz Pillsbury Cinnamon Rolls

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1 can 20 oz apples

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1/2 cup butter melted

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1/3 cup brown sugar

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2 tsp cinnamon

INSTRUCTIONS

Preheat the oven to 375˚F.

Chop the cinnamon rolls into 6-8 pieces each. Open the can of apples and chop them up into small bite sized pieces.

Place the cinnamon rolls, apples, melted butter, sugar and cinnamon in a bowl and mix them until everything in combined and the cinnamon rolls are coated in the apple mixture.

Spray a large casserole dish with cooking spray and then pour the cinnamon rolls and apples into the dish and place in the middle rack of the oven and bake for 40-50 minutes or until cooked through.

Drizzle the glaze from the cinnamon rolls over the top of the casserole. Serve warm and enjoy!

PUMPKIN WAFFLES

INGREDIENTS

1 3/4 cup + 2 tbsp all-purpose flour

2 tbsp cornstarch

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp coarse kosher sea salt

1 tsp cinnamon

1 tsp pumpkin pie spice

4 tbsp unsalted butter - (1/2 stick)

1/4 cup brown sugar

1 cup pumpkin puree

1 1/3 cup buttermilk

1/2 tso vanilla extract

2 eggs - separated

1 egg whites

INSTRUCTIONS

Preheat waffle maker.

In a medium size bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.

In a large microwave safe bowl, melt butter. Whisk in sugar, then pumpkin puree, followed by the buttermilk (this will help prevent curdling). Add vanilla and egg yolk, whisk to combine.

In a medium bowl with a hand mixer or in the bowl of a stand mixer, whip the three egg whites until stiff.

Fold in dry ingredients to wet ingredients just until a few streaks remain. Add egg whites and fold just until incorporated. Do not overmix.

Scoop batter into the hot waffle maker and cook until crisp. Serve immediately or toast to reheat.

Salad Dressings

Homemade Blue Cheese

Ingredients

4 oz Buttermilk Blue Cheese

1/2 cup real mayonnaise

1/2 cup Sour Cream

1/2 cup buttermilk

1/2 teaspoon crushed peppercorn

1/2 teaspoon garlic powder with parsley

1/2 teaspoon Worcestershire sauce

Pinch of salt

Instructions

Crumble the blue cheese and place in a small dish.

In a small mixing bowl, mix together buttermilk, 3oz of blue cheese crumbles, peppercorn, garlic powder, salt, and Worcestershire sauce using a hand mixer.

Then mix in sour cream and mayonnaise.

Pour into a small 12 ounce Mason jar and top of with a little more crushed peppercorn and the rest of your blue cheese crumbles.

GREEK YOGURT CREAMY BALSAMIC VINAIGRETTE

Ingredients

1/2 cup plain Greek yogurt

1/4 cup balsamic vinegar

2 Tablespoons olive oil

1 Tablespoon Dijon mustard

1 Tablespoon honey

salt & pepper to taste

Instructions

Combine all ingredients in a bowl or jar and shake or whisk until combined and smooth. Adjust seasoning with salt and pepper.

RASPBERRY LIME VINAIGRETTE

INGREDIENTS

350 grams fresh or frozen raspberries

4 tablespoons extra virgin olive oil

1 tablespoon water

1 tablespoon fresh lime juice

1 tablespoon red wine vinegar

1/2 tablespoon Dijon mustard

1½ tablespoon honey or brown sugar (more or less depending on your taste preference and the sweetness of the raspberries)

1/2 teaspoon salt

1/4 teaspoon pepper

INSTRUCTIONS

Puree the raspberries in a blender. Strain the seeds out using a fine mesh strainer.

Return the puree to the blender and add the oil, vinegar, lime juice, mustard, honey, salt and pepper.

Blend on low until well combined.

Transfer the vinaigrette to a container and refrigerate for at least 20 minutes.

Store the raspberry lime vinaigrette in a airtight container in the fridge for up to 4 days.

Enjoy!

HONEY DIJON VINAIGRETTE SALAD DRESSING

INGREDIENTS

1/3 cup olive oil

3 tablespoons honey

3 tablespoons apple cider vinegar

1 tablespoon dijon mustard

pinch of salt (or more to taste)

INSTRUCTIONS

Put all ingredients into a mason jar and give it a good shake!

BALSAMIC & ROASTED GARLIC VINAIGRETTE

INGREDIENTS

6 garlic cloves

1⁄2 cup balsamic vinegar

1 1⁄2 teaspoons Dijon mustard

3⁄4 cup olive oil

salt and pepper

DIRECTIONS

Roast garlic at 350 degrees until soft, golden brown and fragrant - about 30 minutes.

Peel cloves and mash coarsely in a mixing bowl.

Add the vinegar and mustard, whisking to incorporate.

Whisk in the olive oil.

Season with salt and pepper.

Refrigerate at least 1 hour.

Cilantro-Lime Dressing

Ingredients

1 jalapeno pepper, seeded and coarsely chopped

1 clove garlic

¾ teaspoon minced fresh ginger root

¼ cup lime juice

⅓ cup honey

2 teaspoons balsamic vinegar

½ teaspoon salt, or to taste

¼ cup packed cilantro leaves

½ cup extra-virgin olive oil

Instructions

Step 1

Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

HOMEMADE HONEY BALSAMIC VINAIGRETTE

Ingredients

1/4 cup balsamic vinegar

1/4 cup olive oil

1 Tablespoon minced garlic

2 Tablespoons honey

1/2 teaspoon salt

1/2 teaspoon pepper

Instructions

Combine all the ingredients in a bottle. Close the lid and shake vigorously.

Store at room temperature until needed. Re-shake if the ingredients have separated.

Lemon Oregano Salad Dressing

Ingredients

1 medium organic lemon washed well and dried

4 tablespoons fresh lemon juice

1 teaspoon sugar

2 medium cloves garlic minced

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¾ cup extra virgin olive oil

¼ cup fresh oregano leaves* packed

Instructions

Cut both ends off of lemon and discard. Thinly slice lemon, discarding seeds as you go. Stack a few slices on top of each other and chop fairly fine. I start out by thinly slicing the slices in one direction and then do the same thing in the opposite direction. After that I keep the tip of the knife on the cutting board and place the fingers of one hand on top of the knife. Holding the handle with the other hand, I just keep rocking the knife through the lemon until it is fairly finely chopped. You want the pieces pretty small, but keep some texture. (See picture in post.)

Place chopped lemon and all other ingredients except oregano in a small jar with a tight fitting lid and shake, shake, shake!

Chop oregano fairly fine and add to dressing before serving.**

Homemade parmesan vinaigrette

Ingredients

1/3 cup Parmesan Cheese grated

3 Tablespoons olive oil

2 Tablespoons white wine vinegar

1/2 Teaspoon finely chopped garlic

1/2 Teaspoon Dijon Mustard

Salt and pepper to taste

1 Teaspoon sugar optional

Instructions

Place all the ingredients except the olive oil into a small bowl. Whisk the olive oil into the ingredients in the bowl in a slow steady stream until well incorporated. Place any leftover dressing in an airtight container and refrigerate.

Clementine Ginger Salad Dressing

Ingredients

2 tablespoons rice vinegar

finely grated zest of two clementines

3 tablespoons fresh clementine juice about 2 clementines

2 1/2 tablespoons honey

1 tablespoon roughly chopped fresh ginger

1 medium clove garlic peeled

½ teaspoon coriander

½ teaspoon salt

⅛ teaspoon freshly ground black pepper

6 tablespoons extra virgin olive oil

Instructions

Combine all ingredients except olive oil in a blender container. Mix on medium speed until smooth.

With blender running, slowly drizzle in olive oil. To prevent dressing from spattering all over, cover the top of the blender with plastic wrap. Push down on plastic wrap so it droops a bit then place lid on blender with center cap removed. Take a wooden skewer or toothpick and poke several holes in plastic wrap. Slowly drizzle oil through opening in blender cover onto plastic wrap. Oil will seep through the holes. When all oil has been incorporated, remove blender cap and plastic wrap and transfer dressing to a storage container. Taste and season if needed with more salt and freshly ground pepper.

Sweet and Spicy Mango Salad Dressing

Ingredients

1 large ripe mango peeled, pitted and roughly chopped

¼ cup fresh lime juice (2 medium size limes will yield approximately 1/4 cup, although yield does vary as some limes are much juicier than others.)

¼ cup fresh orange juice

2 tablespoons honey

½ teaspoon cumin

1 clove garlic

½ teaspoon salt

⅓ cup extra virgin olive oil

1 tablespoon finely chopped, medium heat chili pepper (I used a Fresno but jalapeño will also work well)

2 tablespoons finely chopped cilantro

¼ teaspoon freshly ground black pepper

Instructions

Combine mango, lime juice, orange juice, honey, cumin, garlic and salt in a blender container. Puree on medium speed until smooth. Transfer to a medium size jar.

Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk.

Add finely chopped chili pepper, cilantro and black pepper. Taste and add a bit more salt, if needed.

Store in refrigerator for up to 1 week. Shake well before using.

GARLIC DIPPING OIL

INGREDIENTS

1 garlic clove peeled

¼ cup good quality extra virgin olive oil

½ teaspoon dried oregano

½ teaspoon dried basil

1/8 teaspoon kosher salt

1/8 teaspoon coarse ground black pepper

INSTRUCTIONS

Moisten the garlic grater with a little cold water. Hold the grater with one hand, and with the other hand, hold the garlic clove between your fingers while holding the root end. Move the garlic around on the grater making sure not to make contact with your fingers. Discard the root end of the garlic.

Add the oil to the garlic in the dish, and mix in the remaining ingredients.

Dip crusty bread of your choice into the dipping oil.

Casseroles

Sweet Potato Casserole with Butter Pecan Crumble Topping

INGREDIENTS

Filling

4 pounds raw sweet potatoes, diced into large chunks and boiled

2 large eggs

1/4 cup unsalted butter, softened

1/2 cup milk (I used unsweetened cashewmilk)

1/2 cup light brown sugar, packed

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt, or to taste

1/4 teaspoon ground nutmeg, optional

1/4 teaspoon cinnamon, optional

Topping

5 tablespoons unsalted butter, melted

2/3 cup light brown sugar, packed

1/2 cup all-purpose flour

1/4 teaspoon salt, or to taste

1 cup Fisher Pecan Halves

INSTRUCTIONS

Make the Filling

To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.

Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.

To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.

Turn out into baking dish, smoothing the top lightly with a spatula; set aside.

Make the Topping

To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.

Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.

Add the pecans and toss to incorporate.

Evenly turn topping out over filling.

Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.

Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

Chicken Noodle Casserole

Ingredients

uncooked egg noodles

shredded chicken- leftovers are great for this or rotisserie chicken

whole kernel corn

sweet peas

milk

cream of chicken condensed soup

minced onions

granulated garlic

shredded colby jack cheese

bacon bits

french dried onions

HOW DO YOU MAKE CHICKEN NOODLE CASSEROLE?

Preheat oven to 350 degrees.

Spray 9×13 casserole dish with cooking spray- set aside.

Cook noodles to package directions (usually boil for 6-8 minutes) drain & place in a large bowl.

Add in cooked chicken, corn, peas, condensed soup, milk, minced onions, granulated garlic, cheese & bacon bits.

Fold to combine & transfer to prepared baking dish.

Top with french fried onions.

Bake 25-30 minutes or until bubbling & hot throughout.

Creamy Chicken Casserole

INGREDIENTS

chicken & marinade-

3 chicken breasts (about 2 1/2 pounds)

2 large eggs

1 1/3 cup whole milk

1/2 tsp table salt

flour mixture-

3/4 cup all-purpose flour

2 Tbsp ground paprika

1/4 tsp ground pepper

3/4 tsp table salt

Cream Mixture-

26 oz cream of chicken soup can, family size

1/4 cup sour cream

1 cup water

1 tsp table salt

1/4 tsp ground paprika

1/4 tsp ground black pepper

Toppings-

8 oz bacon, 1/2 pack, cooked

6 oz mushrooms, sliced and sauteed

6 oz shredded cheese, four cheese or mozzarella

oil for frying

INSTRUCTIONS

Cut chicken breast into medium pieces (About 6-7 pieces per chicken).

Prepare the marinade. Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight).The longer it marinades, the softer the chicken will become.

Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt.

Take the chicken from the marinade and coat generously in the flour mixture. (Discard of the marinade.)

Add enough oil to the skillet to completely cover the bottom of the skillet, turn on med/high heat. Once the oil is hot, fry 6-8 minutes, until chicken is crispy, turning as needed. Don't crowd the skillet. (Using two skillets works quicker.)

While chicken is frying prepare the cream mixture; combine cream of chicken soup, sour cream, water, salt, paprika and pepper.

Once chicken cooks, transfer onto a plate lined with paper towel.

Cover the bottom of a 9"x13" dish with some of the cream.

Add the chicken pieces to the casserole dish.

Completely cover with the remaining cream. (If preparing the night before and will be cooking it the following day, wait for the chicken to cool before covering with the cream.)

Add half of the cheese. Add the cooked bacon and sauteed mushrooms. Sprinkle remaining cheese.

Bake 350° for 30 minutes, covered with foil. Remove foil and continue baking another 15-20 minutes until cheese melts and cream bubbles everywhere.

FIESTA CHICKEN CASSEROLE

Ingredients

2 cups uncooked spiral pasta

1 cup sour cream

1 cup salsa

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 can (15 oz) corn (drained)

1 can (15 oz) black beans (drained & rinsed)

2 cups cooked shredded/chunked chicken

2 cups shredded cheese

Instructions

Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.

Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt.

While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.

Drain the pasta when it's done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.

Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes.

Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions, tomato, and avocado slices if wanted.

ONE POT CHICKEN AND RICE

Ingredients

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4 chicken thighs skin on, bone in

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2 limes zest and juice

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2 cloves garlic minced

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salt and pepper to taste

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1 tablespoon olive oil

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1 cup white rice

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1 3/4 cup chicken stock I prefer to use Homemade Chicken Stock

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1/2 cup water

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parsley to garnish

Instructions

In a small bowl, mix all the marinade ingredients (lime zest, lime juice from 2 limes, 2 cloves minced garlic, salt, and pepper).

2. Wash and pat dry chicken thighs

3. Put the meat and marinade in a Ziploc bag and refrigerate for 30 min- 12 hours.

4. When the ready to cook, preheat the oven to 350°F.

5. Take the meat out of the Ziploc, but reserve the marinade.

6. Heat 1 tbsp of olive oil in a heavy skillet over medium/high heat. Brown the chicken from both sides, starting with the skin down. Then remove to a plate and set aside.

7. Add rice, the reserved marinade, chicken broth, and water to the skillet. Season with salt and pepper and stir.

8. Place the chicken on top of the rice and cover with foil or a lid.

9. Bake it covered with foil or lid for 35 minutes, then take the lid off and cook uncovered for another 10 minutes (total of 45 minutes) until the rice is fully cooked and the liquid is absorbed.

10. Take out of the oven, garnish with chopped parsley and serve.

RUSTIC GREEK OLIVE BREAD

INGREDIENTS

4 ¼ cups bread flour (500g)

3 teaspoons fast-action yeast (10g)

2 teaspoons salt (10g)

3 tablespoons extra virgin olive oil (45 ml)

1 ⅓ cup room temperature water (325 ml)

1 cup Greek kalamata olives, pitted and halved (162g)

INSTRUCTIONS

MAKING THE DOUGH (25 MIN + 1 HR PROVING)

Pour the flour into a bowl and add the salt and yeast on opposite sides of the bowl. Dump in the olive oil and half the water, then start mixing with your hand. Gradually add more liquid as you mix to form a slightly sticky dough. Keep mixing until all the flour is picked up from the bowl.

Turn it onto a floured surface and knead for 10-15 minutes, until the dough is quite smooth, stretchy, and no longer sticks to the work surface.

Use the windowpane test to see if the dough is kneaded enough. Break off a sizeable lump and stretch it as thin as you can to form a windowpane. If it is translucent without tearing, it's kneaded enough; if it rips, knead for a minute more, then check again.

Shape into a ball, place in an oiled bowl, and cover tightly with plastic wrap. Put in a warm place and let it prove until at least doubled in size, about 1 hour.

SHAPING THE OLIVE BREAD (15 MIN + 30 MIN PROVING)

Turn out the dough onto a lightly floured surface and punch it down all over to knock out the gas pockets.

Pile about half of the kalamata olives on the dough, then fold the dough over the olives. Knead to evenly distribute the olives, adding flour as needed. Add the remaining olives.

Roughly flatten the dough into a circle, then fold the edges of the circle into the middle to create a ball. Pinch all the ends together firmly, then turn the loaf seam side down. Cup your hands around the loaf and gently turn it around to smooth the shape.

Generously flour a banneton (special cane basket), or grease and flour a large mixing bowl if you don't own a banneton. Place the loaf upside down (seam side up) in the banneton or bowl, cover with a linen cover or tea towel and let prove until the loaf springs back quickly to the touch, about 30 minutes.

About 10 minutes before the dough is proved, preheat the oven to 425 F.

BAKING THE LOAF (30 MIN BAKING + COOLING)

Turn out the proved loaf onto a baking stone or cookie sheet. Don't worry if it deflates a little; it should spring back up in the oven.

Cut a slash on top with a baker's lame (razor blade) or a very sharp serrated knife.

Bake at 425 F for 35 minutes, until it is well browned and has an internal temperature of at least 190 F.

Let the bread cool completely on a wire cooling rack before slicing and serving, about 1 hour. This allows the loaf to finish cooking through.

INSTANT POT CHICKEN AND DUMPLINGS FROM SCRATCH

INGREDIENTS:

You can look at the recipe below for exact measurements, but you’ll need:

Cubed raw or cooked shredded chicken – instructions include directions for both

Chopped raw onion

Chicken stock

Frozen peas and carrots mix

Fresh celery

Chopped parsley

Thyme (optional)

All-purpose flour or gluten-free alternative

Butter

olive oil – optional see recipe notes

Water

Milk – or milk alternative – see recipe notes

Ground turmeric

Chicken Bouillon (optional)

TOOLS & UTENSILS

Santoku Knife [paid link] – I used a Japanese-style Santoku 7-inch knife, but any sharp knife will do. The most dangerous knife in your kitchen is a dull knife! So to that point, I also have a handheld knife sharpener.

Knife Sharpener [paid link] – this one has a safety shield so you do not cut your hand and it’s easier to use than the “professional” grade ones. Perfect for any home cook.

Cutting board [paid link] – I use a bamboo board for chopping fresh herbs and vegetables.

Poultry cutting board [paid link] – This board is dishwasher safe, high heat ready and warp resistant. It’s also BPA-free and color-coded yellow for poultry. We have a similar board in red for other meat and fish.

Measuring cups [paid link] – I use these fancy ceramic ones all the time and I love them.

Measuring spoons [paid link] – Fancy ones aren’t necessary but they sure do make cooking fun.

HOW TO PREPARE HOMEMADE CHICKEN AND DUMPLING RECIPE FROM SCRATCH:

This meal starts with either cubed raw or leftover shredded chicken. We used shredded chicken from a Roasted Lemon Chicken, but you can use cubed raw chicken if that’s what you have on hand. A combination of fresh and frozen vegetables make this dinner come together quickly.

For the Dumplings: Mix the flour, water, salt, ground pepper, and chopped parsley. Mix until just combined. Form dough into a log and slice or drop by rounded teaspoonfuls into the hot broth.

VARIATIONS ON SOUTHERN-STYLE CHICKEN AND DUMPLINGS:

This isn’t the traditional Southern way to eat this dish, but to add some brightness to the broth, try a squeeze of fresh lemon. It adds a nice flavor to the dish and pairs so well with the fresh herbs.

Crock Pot Queso Blanco Dip

Ingredients

1 block (8 ounces) regular cream cheese cut into 1/2 inch cubes

1 pound white american cheese cut into 1/2 inch cubes (found in deli)

1 Tablespoon salted butter

1 can (4 ounces) diced green chiles

1/2 Tablespoon jalepenos minced fine (optional)

3 to 4 Tablespoons milk

2 Tablespoons cilantro chopped fine (optional)

Tortilla Chips for serving

Instructions

Combine the cream cheese, American cheese, butter, green chiles and jalapenos in a greased crock pot.

Cover and cook on low heat for 1 hour. Stir the mixture until well combined and then add a Tablespoon of milk at a time until you reach the desired consistency.

Cook for another 15 to 20 minutes, or until the cheese is completely melted and combined.

Keep cheese dip in crock pot on the warm setting until ready to serve. Serve with freshly chopped cilantro on top (if desired) and tortilla chips. Enjoy!

SPANISH BREAD

Ingredients

For the Bread Dough

1 and 1/4 cups warm milk 105-115 F

2 and 1/4 tsp active dry yeast

4 and 1/2 cup all-purpose flour, divided + up to 1/8 cup extra for kneading

1 tsp salt

1/2 cup sugar

1/3 cup canola oil

2 large eggs lightly beaten

3/4 cup bread crumbs for coating the bread

1/4 cup evaporated milk

For the Spanish Bread Filling

1/4 cup all-purpose flour

1/2 cup` bread crumbs

1/3 cup butter

2/3 cup brown sugar

1/3 cup evaporated milk

Instructions

Make the Bread Dough

In a mixing bowl, combine milk and yeast. Let stand for 5 minutes or until foamy. Add the eggs, sugar, oil and salt. Stir everything with a wooden spoon. Add 4 cups of flour, one cup at a time while stirring. The mixture will turn into a shaggy dough.

Sprinkle just enough of the remaining 1/2 cup of flour and keep stirring until the dough gathers in the center. Turn the dough over on a floured board and knead it until it is smooth and elastic, about 6-10 minutes. As you knead, dust your hands and your board as needed to help with the stickiness. You may need to use up to 1/8 cup of additional flour.

Shape the dough into a ball and place it a bowl. Cover and let rise for 1 and 1/2 hours, or until the size is doubled. You can make the filling at this point.

Gently punch the dough down and divide it into 18-20 portions. Using a small rolling pin or your hands, flatten each portion into an oval that is about the size of your hands. Spread about a tablespoon of the filling across the surface of the dough and roll it into a log. Repeat with all the other portions. Arrange the rolls in a large baking tray that is greased or lined with parchment paper. Brush evaporated milk on each of the rolls and dip them in breadcrumbs. Cover them loosely with plastic wrap and let them rise for an hour.

Preheat the oven to 350 F. Bake the Spanish bread for 15-20 minutes, or until the rolls are lightly golden.

Spanish Bread Filling

Heat the butter in a small saucepan until it is bubbly. Add the flour and the breadcrumbs and stir the mixture vigorously with a wire whisk for a few seconds. This is a grainy mixture at this point. Immediately add the milk and keep stirring until the mixture loosens up a bit. Stir for 30 seconds more and turn off heat. Stir in the sugar well until it is incorporated. Set aside to cool. This mixture is a chunky paste.

Unbelievably Easy Artisan Rolls

Ingredients

4 cups bread flour plus extra for shaping

2 teaspoons kosher salt

1 teaspoon active dry yeast (traditional)

2 cups room temperature tap water

Instructions

In a medium-large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be. Cover bowl with a plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.

The following morning (or after 8-12 hours), the dough will have risen, but it may still look shaggy and it's surface will be covered with bubbles.

Line a sheet pan with parchment paper. Preheat the oven to 425ºF.

Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench scraper for this.

Divide the dough into 12-16 equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough). Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you’re shaping, just roll the piece in more of the flour. Let shaped rolls rise for 20 minutes.

Transfer pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden. Transfer rolls to cooling rack to cool completely.

If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 8-10 minutes at 350˚F.

Creamy Asiago Cheese Garlic Tortellini

Ingredients

2 and 1/2 cups tortellini (refrigerated kind) - 10 oz (half of 20 oz bag)

1 teaspoon olive oil

1/2 tablespoon butter

5 garlic cloves, minced

1 cup vegetarian no-chicken broth (or chicken broth)

1 cup heavy cream

1 cup Asiago cheese, grated

1/4 teaspoon salt (approximately, to taste)

fresh parsley, chopped

Instructions

Cook tortellini according to package instructions, rinse with cold water and drain.

Heat olive oil and butter on medium heat in a large skillet, add minced garlic and cook for about 1 minute on medium heat, stirring, without burning.

Add vegetarian broth and heavy cream to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese, reduce heat to medium simmer, and keep stirring everything together, on medium simmer, until cheese melts - about 1 minute. Reduce to very low simmer, add salt. I usually add 1/8 teaspoon of salt, taste the sauce, and then add another 1/8 teaspoon of salt if needed. (Do not add all of 1/4 teaspoon of salt right away - taste first).

Add cooked tortellini, and continue to cook, constantly stirring, to thicken the sauce - for another minute.

To serve, top each serving with finely chopped fresh parsley

Pear, Walnut, Blue Cheese Artisan Pizza

Ingredients

1 pizza dough crust that uses about 2 cups of flour split dough in half after the first rise*

8 ounces fresh mozzarella cheese thinly sliced or shredded

1-2 ripe pears sliced

1 ounce walnuts chopped

1/2 cup blue cheese

1/4 cup onions diced

1 tablespoon butter

2 tablespoons of olive oil for brushing crust

Sprinkle of arugula

Instructions

Prepare pizza dough according to recipe and divide after first rise.*

Preheat oven to 350 degrees. Arrange chopped walnuts in a single layer on baking sheet. Toast in oven until slightly brown, about 5-10 minutes.

Place pizza stone or pan inside oven and raise temperature to 500 degrees for 30 minutes.

Melt butter in a skillet over medium heat. Add diced onions and cook until caramelized, stirring occasionally, about 10-15 minutes. Set aside.

Roll both pizza doughs out on a cornmeal surface. Brush with olive oil. Cover the pizza crusts in a layer of mozzarella cheese. Use all the cheese, equally distributing it over both pizzas. Top both pizzas evenly with pears, toasted walnuts, blue cheese, and caramelized onions.

Transfer pizza to pan or stone and cook until cheese melts and crust turns golden brown, about 10 minutes per pizza. I cooked the pizzas one at a time. If you want to do both together, you’ll probably need to cook the pizzas a little longer. Keep on eye on them.

Let cool for 5-10 minutes, sprinkle with arugula, cut and serve!

ROSEMARY FOCACCIA BREAD

INGREDIENTS

1 1/3 cup warm water (about 110°F)

2 teaspoons sugar or honey

1 (0.25 ounce) package active-dry yeast

3 1/2 cups all purpose flour

1/4 cup extra virgin olive oil, plus more for drizzling

2 teaspoons flaky sea salt, plus extra for sprinkling*

2 sprigs fresh rosemary

INSTRUCTIONS

Proof the yeast. Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.

Knead the dough. (See alterate instructions below to knead by hand.) Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)

First dough rise. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.

Second dough rise. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.

Prepare the dough. Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish). Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.

Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.

Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

NOTES

Flaky vs. fine sea salt: If you do not have flaky sea salt on hand, no worries, you can definitely sub in fine sea salt. Just be sure to use about half the amount of salt (if using fine sea salt) so that the bread is not too salty.

To knead the dough by hand: Complete step 1 in a large mixing bowl. Gradually stir in the flour, olive oil and salt until a shaggy dough begins to form. Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky. Continue on with the recipe as directed.

Bread thickness: I like my focaccia to be a bit on the thicker side. But if you prefer yours thinner, just roll it out a little more. It will rise up considerably while baking.

HOMEMADE GARLIC NAAN BREAD

INGREDIENTS

2 1/2 cups lukewarm water

2 tsp Red Star Active Dry Yeast

5 1/2 cups all purpose flour plus more for dusting the work surface with

1 tbsp Kosher salt

1/2 cup minced garlic From a jar is easier

3/4 cup green onion sliced finely

1 tbsp Olive oil for brushing the dough

INSTRUCTIONS

Fill a medium sized bowl with the water and sprinkle the yeast on top of it.

Whisk the yeast until it's dissolved.

Add 3 cups of the flour, salt, garlic and green onion and stir with a heavy spatula or wooden spoon until smooth.

Add the remaining flour. Stir again until well combined and the dough comes together into a ball.

Dust a clean work surface with some flour and dump out the dough.

Start to knead the dough dusting with more flour if things get sticky.

Once the dough is a round ball, about 2-3 minutes of kneading, place the dough back into the bowl it came from making sure to lightly oil the bowl with a little olive oil to prevent the dough sticking.

Cover the dough and let rise in a warm area for 1 1/2 hours or until almost doubled in size.

Transfer the dough back out onto your floured work surface and punch down into a rough circle shape.

Cut the dough into 4 pieces.

Prepare a large baking tray with parchment paper or a baking mat and dust lightly with flour

Using your fingers stretch and work each piece of dough into a long oval shape about 8 inches long and 6 inches wide.

Lay each piece onto your prepared baking pan and brush each piece of naan lightly with some olive oil.

Preheat the oven to 550 degrees or as hot as you can get it.

Bake in the oven for about 15-20 minutes or longer if you like it more crusty. Check the bottom of the bread for a dark color.

Once the naan has finished baking, transfer it to a plate and cover with a clean towel to stay warm.

The bread is best served warm and can be reheated covered in foil in a 350 degree oven for 5-7 minutes.

Pizza Knots

INGREDIENTS

2 tbsp. melted butter

1/4 c. extra-virgin olive oil

2 cloves garlic, minced

2 tbsp. chopped parsley

1/2 c. finely grated Parmesan

1/2 tsp. kosher salt

1 can refrigerated biscuit dough

2/3 c. shredded mozzarella

1/2 c. mini pepperoni

Marinara, warmed, for serving

DIRECTIONS

Preheat oven to 400° and grease a 10” ovenproof, nonstick skillet with cooking spray.

Whisk together butter, olive oil, garlic, parsley, Parmesan, and salt.

Roll out biscuits to flatten slightly, then cut each one in half. Brush each piece with butter mixture, then sprinkle lightly with mozzarella and pepperoni. Roll up the dough lengthwise and pinch edges together to seal, then tie the dough into knots.

Place stuffed knots in the skillet. Brush remaining butter mixture onto dough and sprinkle with more mozzarella and pepperoni.

Bake until the cheese is melted and the biscuits are cooked through, 18 to 20 minutes. Serve warm with marinara.

GARLIC-RANCH CHICKEN PIZZA

Ingredients

For the Pizza:

Dough for one large pizza

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2 cups shredded mozzarella cheese

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1/2 cup bacon , cooked and crumbled

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1 cup cooked chicken , shredded

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2 tomatoes thinly sliced

For the Garlic-Ranch Sauce:

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2 Tablespoons sour cream

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3 Tablespoons mayonnaise

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2 1/2 Tablespoons milk

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1/2 teaspoon garlic salt

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1/8 teaspoon dill weed

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1/8 teaspoon dried parsley flakes

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dash of onion powder

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salt and freshly ground black pepper to taste

Instructions

Mix all ingredients together for the garlic-ranch sauce. Spread mixture over the top of the pizza dough.

Sprinkle 1 cup of the mozzarella cheese over top, followed by the chicken, bacon, and tomatoes. Sprinkle remaining cheese on top.

Bake at 450 degrees F for 9-12 minutes, or until crust is golden brown and cheese is bubbly.

For Grilled Pizzas:

Oil your grill and turn heat to medium-low. Shape dough into long, slipper-shaped pieces.

Brush dough with olive oil and grill for 2 minutes on one side, with the grill cover on.

Flip to the other side and brush again with olive oil. Cook for 2 minutes, with the grill lid on.

Remove crust to a plate and add toppings.

Return to grill and cook just until cheese is melted, 1-2 more minutes.

Chicken Mushroom Fettuccine

INGREDIENTS

2 teaspoons vegetable or canola oil

8 ounces boneless, skinless chicken breasts

1 cup fresh sliced mushrooms

2 medium garlic cloves, minced

2 teaspoons all purpose flour

1 cup chicken broth

1/2 cup evaporated milk

4 tablespoons whipped cream cheese

1½ cups freshly grated Parmesan cheese

freshly ground black pepper, to taste

2 cups hot cooked fettuccine

chopped fresh parsley, for garnish (optional)

INSTRUCTIONS

Heat the oil in a large skillet. Add the chicken and cook 3 minutes on each side, or until tender and cooked through. Remove the chicken from the pan, let it rest for a couple of minutes, and then slice it into small strips and set aside.

Add the mushrooms and garlic to the skillet; cook for 1 minute, stirring. Sprinkle with flour, stirring quickly. Stir in the broth and milk. Reduce heat and simmer 3 minutes, until the mixture thickens- stirring occasionally. Stir in the cheeses and pepper.

Return the chicken to the skillet; cook, stirring for about 2 minutes, until the chicken warms up.

Arrange the fettuccine on four plates. Top with chicken and sauce. Garnish with parsley.

Chicken Stuffing Bake

Ingredients

1 box/pkg Stove Top stuffing mix

1 1/2 cups chicken, cooked and shredded

1 can cream of chicken soup

1 small onion, diced

1 medium carrot, grated

1.5 cup chicken broth

1 cup broccoli florets, steamed

1/2 cup cheese, grated

salt and pepper to taste

Instructions

Preheat oven to 400 degrees

In a bowl, mix together the dry stuffing mix, shredded cooked chicken, diced onion, shredded carrot and steamed broccoli. Place combined into a greased baking dish.

In another bowl mix together the chicken broth and soup and pour over ingredients in the baking dish.

Cover with foil and bake for 30 minutes. After cooking, gently mix contents and top with grated cheese. Bake another 15 minutes, uncovered this time. If you like crispy cheese on to, broil for 2 minutes as well.

Enjoy!

MILLION DOLLAR CHICKEN ALFREDO

Ingredients:

12- oz spaghetti

1 (8-oz ) block cream cheese, room temperature

1 cup cottage cheese

¼ cup sour cream

3 cups cooked chopped chicken

1 (15-oz) jar Alfredo sauce

¼ cup grated parmesan cheese

2 cups shredded mozzarella cheese

Instructions:

Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray. Set aside.

Cook spaghetti according to package directions. Drain.

Combine cooked spaghetti, cottage cheese, cream cheese and sour cream. Spread into bottom of prepared pan.

Spread chicken evenly on top of pasta mixture. Top with Alfredo sauce.

Sprinkle parmesan and mozzarella cheese on top of casserole.

Bake, uncovered, for 35 to 45 minutes.

THE BEST HOMEMADE BAKED MAC AND CHEESE

Ingredients

16 oz elbow macaroni, cooked (or other tubular pasta)

1 tbsp extra virgin olive oil

6 tbsp unsalted butter

1/3 cup all purpose flour

3 cups whole milk

1 cup heavy whipping cream

4 cups sharp cheddar cheese shredded

2 cups Gruyere cheese shredded

salt and pepper to taste

1 1/2 cups panko crumbs

4 tbsp butter melted

1/2 cup Parmesan cheese shredded

1/4 tsp smoked paprika (or regular paprika)

Instructions

Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.

Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

Melt butter in a deep saucepan, dutch oven, or stock pot.

Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.

Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.

Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.

In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Chicken and Wild Rice Casserole

Ingredients

1 6 ounce package long grain and wild rice mix

1 medium onion, chopped (1/2 cup)

1 stalk celery, chopped (1/2 cup)

2 tablespoons butter

1 10.5 ounce can condensed chicken with white and wild rice soup or cream of chicken soup

½ cup sour cream

⅓ cup dry white wine or chicken broth

2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed

2 cups shredded cooked chicken or turkey

⅓ cup finely shredded Parmesan cheese

Instructions

Step 1

Prepare rice mix according to package directions.

Step 2

Meanwhile, preheat oven to 350 degrees F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.

Step 3

Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.

Chicken and Rice Casserole Recipe

INGREDIENTS:

1- 6.9 ounce box chicken rice a roni or any boxed rice and pasta mix

1 cup carrots, thinly sliced

1/2 cup green pepper, chopped

1/2 cup onion, finely diced

1- 10.5 ounce can cream of chicken soup

1 cup sour cream

2 cups cooked chicken breast, chopped

1/2 teaspoon black pepper

1/2 cup shredded sharp cheddar cheese

INSTRUCTIONS:

Preheat the oven to 350 degrees. Grease a 9x13 baking dish.

Cook the rice a roni according to package directions, adding the carrots, green pepper and onion in the last 5 minutes of cooking.

Stir in the cream soup, sour cream, chicken breast and black pepper. Remove from heat.

Spread the rice mixture evenly in the baking dish. Cover with cheese.

Bake uncovered for 30 minutes then serve!

MILLION DOLLAR RAVIOLI CASSEROLE

Ingredients:

1 lb Italian sausage

1 (28-oz) jar spaghetti sauce

1 cup cottage cheese

1 (8-oz) package cream cheese softened

¼ cup sour cream

2 Tbsp parsley

½ tsp garlic powder

⅓ cup grated parmesan cheese

1 (25-oz) package frozen cheese ravioli

2 cups mozzarella cheese

Instructions:

Preheat oven to 350ºF. Spray a 9x13x2-inch pan with cooking spray. Set aside.

In a large skillet brown Italian sausage. Drain fat from skillet. Stir in spaghetti sauce and set aside.

In a large bowl, combine cottage cheese, softened cream cheese, sour cream, parmesan cheese, parsley and garlic powder. Add ravioli. Toss to coast.

Spread ravioli in the bottom of the prepared baking pan.

Pour meat sauce over ravioli and top with mozzarella cheese.

Bake uncovered for 45 minutes. Allow to cool for 10-15 minutes before serving.

Dinner

CHEESY PULL APART BREAD

INGREDIENTS

16 ounce sourdough or french loaf of bread

6 tablespoons butter

1 1/2 teaspoons minced garlic

1 teaspoon Italian seasoning (or equal parts of dried basil parsley and oregano)

1 1/2 cups shredded mozzarella cheese

2 tablespoons chopped parsley divided use

INSTRUCTIONS

Preheat the oven to 375 degrees.

Place the bread on a foil lined sheet pan.

Cut a grid on the bread by creating vertical cuts, stopping before you hit the bottom crust, then repeating the cuts in a horizontal manner.

Place the butter, garlic, Italian seasoning and 1 tablespoon of chopped parsley in a small bowl. Microwave in 20 second increments or until butter is melted.

Drizzle the butter into the crevices of the bread. Gently stuff the cheese into the crevices of the bread.

Wrap the bread in foil to cover. Bake for 10 minutes, then uncover and bake for an additional 10 minutes.

Sprinkle with remaining tablespoon of parsley and serve.

Hot Turkey Provolone Sandwich with Basil Mayo

Ingredients

2 whole grain ciabatta rolls, sliced in half

1-2 tablespoon olive oil

4 ounces all natural turkey sandwich meat

4 slices provolone cheese

Basil Mayo:

1/4 cup olive oil mayonnaise

2 tabelspoons very thinly sliced basil leaves

1/2 teaspoon fresh lemon juice

1/8 teaspoon sea salt

dash of pepper

Instructions

Coat a large skillet with cooking spray, place over medium high heat, and warm.

Drizzle olive oil on cut sides of rolls, place face down on skillet; cook 2-3 minutes until browned.

Remove and set aside.

Divide turkey in half, arrange in a stack on skillet, heat through and brown; turning once.

Place 2 slices on each bottom portion of rolls, place turkey on cheese and return to skillet; cover to melt cheese.

Coat top half of rolls with basil mayo; place on top sandwich.

Serve and Enjoy!

Basil Mayo:

Combine ingredients in small bowl and stir to combine.

ROASTED GARLIC, CHICKEN & HERB WHITE PIZZA

INGREDIENTS

1 pound pizza dough

1 Tbls butter

8 cloves roasted garlic, , minced

2 Tbls all-purpose flour

1/2 tsp black pepper

1/2 cup skim milk

1/4 cup half and half

1/4 cup Parmesan cheese

1 1/2 cup boneless skinless chicken breast, , cooked and shredded

1/4 cup red onion, , diced

3/4 cup Mozzarella cheese

1 tsp fresh thyme, , chopped

1/2 tsp dried oregano

1 Tbls fresh parsley, , chopped

INSTRUCTIONS

Preheat oven to 450 degrees. Prepare a baking sheet with a siplat liner, or grease and sprinkle with cornmeal.

Melt butter in a small saucepan. Saute roasted garlic for 1 minute.

Add flour, and mix until well blended. Cook for 1 minute.

Slowly whisk in the milk and half and half. Mix in the pepper.

Cook for about 3 minutes, or until it starts to thicken. Remove from heat, and stir in Parmesan cheese.

Spread dough into roughly a 12 inch circle on prepared baking sheet. Spread white sauce over the dough. Top with chicken, red onions and cheese.

Bake for 17 minutes, or until the crust is golden, and the cheese is melted.

Remove from the oven, sprinkle with herbs. Cut and serve immediately.

Caramelized Onion, Mushroom, and Swiss Melt

INGREDIENTS

3 teaspoons vegetable oil, divided

1/2 large onion, sliced into half circles

5 ounces baby portabella mushrooms, sliced

1 teaspoon kosher salt, divided

1/2 cup freshly shredded Swiss cheese, divided

4 slices thick of bread (Italian French, sourdough, or your favorite)

1 tablespoon unsalted butter, room temperature

INSTRUCTIONS

In a skillet over medium-high heat, add 2 tsp. of vegetable oil. When oil is hot, add the onions and 1/2 tsp. of salt and cook until dark brown in color and softened. Halfway through, you’ll want to turn down the heat to medium heat. Caramelizing onions will take about 20-30 minutes. If you notice that your pan is getting slightly dry, adding a tablespoon of water will help the caramelizing along. The water should sizzle and quickly evaporate. You’re not trying to have the water stay in the bottom of the skillet while cooking the onions.

When the onions are caramelized, remove from skillet and place in a bowl. Add the remaining 1 tsp. of vegetable oil to the skillet and add the mushrooms and remaining 1/2 tsp. of salt. Cook the mushrooms until softened, about 5 minutes. Remove from skillet; keeping the liquid that has accumulated in the skillet.

Preheat broiler in oven.

Take the room temperature butter and butter both sides of bread. Place bread on to a baking sheet and place under broiler for about 1 minute each side. Carefully remove bread from baking sheet and on an even surface, begin to assemble your sandwich.

Place caramelized onions on one slice of bread, then the mushrooms on top, then 1/4 cup of shredded Swiss cheese. Gently place on baking sheet. Repeat with another slice of bread. Place baking sheet into the oven and broil for 1-2 minutes until cheese is melted and bubbly.

Remove from oven and place the remaining two slices of bread on top of each and gently press down.

Slice sandwiches in half and serve!

TURKEY BACON AND AVOCADO GRILLED CHEESE

INGREDIENTS

4 slices hearty artisan bread

4-6 slices Butterball turkey bacon, cooked

4 sliced mozzarella (about 4-6 ounces)

1 avocado, sliced

1 ripe tomato, sliced

basil leaves

1-2 tablespoons of butter

INSTRUCTIONS

Butter one side of each of the slices of bread.

Pace 2 sliced of bread, butter side down in skillet or griddle. Layer with mozzarella, turkey bacon, avocado, tomato and basil. Top with remaining slices of buttered bread (butter side up).

Heat over medium high heat and top sandwiches with the remaining slices of bread, butter-side-up and cook until golden and cheese begins to melt - about 4 minutes (you can cover with a lid to speed up the melting process.)

Carefully flip sandwich, reduce heat to medium and cook a few more minutes until cheese has melted and bread is golden brown.

Slice in half and serve.

Rosemary Sea Salt Flatbread

Ingredients

1 can (13.8 oz) refrigerated classic pizza crust (not thin)

3–4 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

coarse sea salt, for topping

Instructions

Roll out pizza dough to approximately a 12×15-inch rectangle. Cut into 12 equal 3-inch squares.

Heat one tablespoon of olive oil in a 12-inch skillet over medium to medium-high heat. When the oil is hot (about a minute), swirl to coat the bottom of the pan. If the oil doesn’t swirl easily, it’s not quite hot enough yet.

Add 3-4 pieces of dough to the hot oil. They should sizzle a little. Cook until golden, about 60 seconds per side. Use a spatula to flip. Press down on the dough with the spatula to evenly brown.

Remove the bread immediately to a plate and sprinkle with rosemary and sea salt. Repeat for remaining batches, adding more olive oil to the pan if necessary. You just need enough to lightly coat the bottom of the pan. Serve warm.

Olive pizza with red onions

1/2 ball pre-made pizza dough (enough for 2 people)

1/3 to 1/2 cup tomato sauce (like this sauce)

2 teaspoons olive oil

1/4 to 1/2 teaspoon garlic powder

1/4 cup grated parmesan (see note)

1 cup sliced kalamata olives

1/2 cup loosely packed sliced red onion

3 to 4 ounces shredded mozzarella cheese

Basil (for topping)

Red Pepper Flakes (for topping)

Preheat oven to 450˚ F. Roll the pizza dough out in a rectangle that is roughly 8” by 12”. Transfer to an oiled or parchment covered baking tray.

Spread tomato sauce over crust, enough to cover but leaving roughly a 1/2″ border. Brush the border with olive oil, sprinkle with garlic powder and sprinkle with parmesan cheese.

Spread the olives and onions over the sauce and top with cheese.

Bake for 12 to 15 minutes until crust is crisp. Remove, cut, sprinkle with basil and serve.

Turkey, Cranberry, Brie and Pear Sandwiches with Avocado and Bacon

ingredients

2 slices bread

6 leaves baby spinach

4 ounces roast turkey, sliced or shredded

1 tablespoon cranberry sauce

1/4 pear, sliced

2 slices crispy cooked bacon

1/4 avocado, sliced

1 ounce brie

directions

Assemble the sandwich and enjoy!

Smoked Swiss and Mushroom Grilled Cheese

INGREDIENTS

For the mushrooms:

2 tablespoons butter

1 tablespoon olive oil

8 ounces mushrooms, sliced

1/2 cup thinly sliced onions

1 teaspoon minced garlic

1 tablespoon dry white wine

Pinch thyme

Salt and pepper

For the sandwiches:

2 tablespoons butter

4 slices sturdy bread (such as sourdough)

4 slices smoked Swiss cheese

INSTRUCTIONS

For the mushrooms:

Heat the oil and butter in a large sauté pan over medium heat. Once the butter is starting to sizzle, add the mushrooms in a single layer. Let them cook for a few minutes undisturbed. Check the bottom of the mushrooms, and, when they're golden brown and caramelized on the edges, flip. Continue to cook until the other side is caramelized, as well. Add the onions and sauté until softened, about 2 minutes. Stir in the garlic.

Deglaze the pan with the wine and allow the liquid to cook off for another minute. Season with thyme, salt, and pepper to taste. Remove from heat.

For the sandwiches:

Butter one side of each of the four slices of bread. Assemble the sandwiches with one piece of bread (buttered side out) followed by a slice of cheese, half the mushrooms, another slice of cheese, then a second slice of bread, buttered side out.

Heat a grill pan over medium heat. Add the sandwiches and grill for 3-5 minutes or until golden and crisp on one side. Carefully flip the sandwiches, cover the pan with a lid or cookie sheet, and cook an additional 2-3 minutes or until the opposite side is golden and cheese is extra melty. Serve immediately.

Bacon Guacamole Grilled Cheese Sandwich

ingredients

2 slices bacon

2 slices sour dough bread

1 tablespoon butter, room temperature

1/2 cup jack and cheddar cheese, shredded

2 tablespoons guacamole, room temperature

1 tablespoon tortilla chips, crumbled (optional)

directions

Cook the bacon until crispy and set aside on paper towels to drain.

Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.

Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

BUFFALO CHICKEN GRILLED CHEESE SANDWICHES

Ingredients

2 large boneless skinless chicken breasts cooked and shredded

1/3 cup buffalo sauce

8 slices GO Veggie Sriracha Deli Slices or regular cheddar cheese

8 slices bread

2-3 tablespoons butter or a non-dairy butter spread at room temperature

Instructions

In a bowl, combine shredded chicken with buffalo sauce.

Spread butter on one side of each slice of bread.

On unbuttered side of four slices, place 1/4 of the chicken.

Top chicken with 2 slices of cheese, then remaining slices of bread, buttered side up.

Heat a large skillet over medium heat.

Place sandwiches on hot skillet, cooking about 4-5 minutes on each side. Flip when golden brown.

Sandwiches are done when cheese is melted.

Depending on the size of your skillet, you may need to work in batches if all of the sandwiches don't fit. Alternately, you can cook the sandwiches on a panini maker if you have one available.

Cut in half and enjoy!

JALAPENO POPPER GRILLED CHEESE

INGREDIENTS

2 Jalapenos sliced lengthwise seeds and membranes removed

4 ounces cream cheese

4 slices bacon crispy cooked

2 slices monterey jack

2 slices sharp cheddar

4 slices Italian bread

Cilantro chopped (optional)

Pats of butter

INSTRUCTIONS

Preheat oven to 375 degrees.

Stuff each jalapeno half with approximately 1 ounce of cream cheese. Bake stuffed jalapenos on cookie sheet for 25-30 minutes. Remove from oven.

Place 1 slice each cheddar cheese on 2 bread slices. Place 1 slice each Monterey Jack on 2 bread slices. Each sandwich will have both kinds of cheese. Slice the cooked stuffed jalapenos into bite size pieces. Divide the jalapeno slices between the 2 slices of bread with cheddar. Add the 4 slices bacon to the slices of bread with Monetery Jack. If desired add chopped cilantro to one side. Combine the slices of bread to form 2 sandwiches.

Top each sandwich with several pats of butter. Place in skillet over medium low heat butter side down. Top with more pats of butter. Now grill each side until lightly browned. Cheese should be melted and gooey.

Rosemary Sea Salt Flatbread

Ingredients

1 can (13.8 oz) refrigerated classic pizza crust (not thin)

3–4 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

coarse sea salt, for topping

Instructions

Roll out pizza dough to approximately a 12×15-inch rectangle. Cut into 12 equal 3-inch squares.

Heat one tablespoon of olive oil in a 12-inch skillet over medium to medium-high heat. When the oil is hot (about a minute), swirl to coat the bottom of the pan. If the oil doesn’t swirl easily, it’s not quite hot enough yet.

Add 3-4 pieces of dough to the hot oil. They should sizzle a little. Cook until golden, about 60 seconds per side. Use a spatula to flip. Press down on the dough with the spatula to evenly brown.

Remove the bread immediately to a plate and sprinkle with rosemary and sea salt. Repeat for remaining batches, adding more olive oil to the pan if necessary. You just need enough to lightly coat the bottom of the pan. Serve warm.

OLIVE OIL AND HERB BREAD DIP

Ingredients

1/2 cup extra virgin olive oil

1/2-1 whole head of roasted garlic peeled

1 tsp dried parsley

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt plus any extra to taste

1/8 tsp paprika

a pinch of dried thyme

a pinch of cayenne or white pepper

freshly ground black pepper to taste

OPTIONAL EXTRA

freshly grated Parmesan cheese to taste

Instructions

Pre-heat oven to 400 degrees F

Grab an entire bulb of garlic and slice a little less than 1/4 of the top off, just enough to expose the cloves. Drizzle with olive oil and seal into a pinched pouch of aluminum foil. Roast anywhere from 40-60 minutes, depending on your oven and patience. Once the house starts to smell like heaven, resist the urge to dive in to the oven and spread the entire thing on toast. Better yet, roast a second bulb so you can do exactly that!

Alternatively, you can roast the garlic ahead of time and store in the fridge for up to four days, and simply whip this up whenever you’re ready for some serious dippage. I typically roast a few bulbs and use the golden cloves in recipes throughout the week.

Once the garlic is ready, the cloves should practically be bursting from the bulb. Remove anywhere from half the cloves to all the cloves in the entire head of garlic and blend together with the olive oil using a food processor or blender.

Add the herbs and seasoning blend and let it sit so the flavors can infuse the olive oil. You can dig in after 20 minutes or give it an hour or so, totally up to you!

Asiago Cheese Dip

Ingredients

16 ounces cream cheese, softened

⅓ cup half and half

1 teaspoon garlic powder

1 teaspoon garlic salt

1¼ cup shredded Asiago cheese, divided

1 cup cooked and chopped bacon, divided

Instructions

Preheat oven to 350 degrees F.

In a medium mixing bowl, combine cream cheese, half and half, garlic powder and garlic salt. Mix well. Stir in 1 cup Asiago cheese and ¾ cup bacon.

Pour into an 8 inch cast iron skillet or and 8x8 baking dish.

Sprinkle remaining cheese and bacon on top and bake for 20 minutes at 350 degrees F.

Serve with toasted baguettes.

Pumpkin Crème Brûlée

INGREDIENTS

3 egg yolks

½ cup Sugar In The Raw®, plus more for topping

1 cup heavy cream

1 cup unsweetened pumpkin puree

1 teaspoon vanilla

DIRECTIONS

Preheat oven to 325℉.

In a medium bowl whisk to combine yolks and sugar.

In a medium saucepan bring cream to a simmer. Whisk into yolk mixture. Whisk in pumpkin, vanilla, and spices.

Strain mixture through a fine mesh sieve into a large measuring cup.

Divide mixture between six 6oz ramekins set in a roasting pan or other deep baking dish. Place pan in oven and pour in scalding hot water so it comes halfway up sides of dishes.

Bake until custards are set but jiggle slightly in the center, about 30 minutes. Transfer to a rack and let cool completely. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to 24 hours.

Before serving, sprinkle custards with a layer of sugar and use a propane torch or broiler to caramelize sugar.

1 teaspoon pumpkin pie spice

CRANBERRY PECAN FETA DIP

INGREDIENTS

8 oz. cream cheese

3 Tbsp. milk or cream

4 oz. crumbled feta

pinch of salt

½ c. chopped pecans

1 c. dried cranberries

½ c. green onions, chopped

crackers and bread for serving

INSTRUCTIONS

Add the cream cheese, milk, feta and salt to a food processor. Pulse until everything is smooth.

Add the cranberries and continue pulsing until they are well combined.

Add the pecans and green onions and pulse a few times just until well incorporated.

Spoon the dip into a small bowl and refrigerate before serving.

Cheese Stuffed Garlic Rolls

cheesy garlic bread with a secret gooey cheese filling. Perfection.

Ingredients

1 pound pizza dough

36 mozzarella cubes

2 tablespoons butter

1/2 teaspoon Italian seasoning

1 garlic clove, minced

1/4 cup parmesan cheese

Directions

Lightly grease a large baking sheet.

Divide the dough into 18 equal pieces. Flatten a piece of dough and place 2 chunks of cheese inside, sealing the dough around the cheese tightly. Place on the baking sheet seam side down and continue with the remaining dough. Cover and let rise until puffy, about 30 minutes.

Meanwhile, preheat the oven to 375°F.

Combine the butter, Italian seasoning, and garlic in a small bowl and microwave until the butter is melted. Brush all over with the butter mixture. Sprinkle evenly with the Parmesan cheese. Bake for 20 minutes, or until golden brown. Serve very warm.

Garlic Breadsticks

INGREDIENTS

1 cup warm water (warm to the touch on the inside of your wrist)

1 TBSP sugar

2 1/4 tsp active dry yeast (1 pkg)

2 tsp salt

2 Tbsp olive oil

3 cups all-purpose flour

cornmeal for rolling out the dough

INSTRUCTIONS

In the bowl of your stand mixer, dissolve the sugar in the warm water and then stir in the dry yeast. Set your timer for 5 minutes and let the yeast bubble up in the water.

Add in the salt, oil, and half the flour. Use your dough hook attachment and set the speed to “stir” or level 2. Once the flour is pretty well incorporated, add in the rest of the flour while the mixer is still stirring.

Once the flour is mixed in, set your timer for 6 minutes and let the dough knead at a level 2. 6 minutes seems to be the magic number. Watch your dough and it should clean off the sides of the bowl and be just sticky to the touch but not stick to your fingers.

If the dough is too dry, add in more oil 1 tsp at a time. If the dough is too wet, add in more flour 1 TBSP at a time. After the 6 minutes of kneading, your bowl should have clean sides and a ball of nice smooth dough.

Lift out your dough and set it on the clean counter for just a second and spray the inside of your bowl with non-stick cooking spray (no need to dirty another bowl). Put your dough back in and cover with saran while it rises.

In the winter my dough usually needs 2 hours to double in size, but in the warmer months, I can count on in being ready in just an hour.

After your dough has doubled in size, you can use it immediately and roll out on a counter sprinkled with cornmeal. I like mine rolled nice and thin.

Or, you can divide it up and put it in a ziplock in the fridge and use it within 24 hours.

Wild Rice Stuffing with Mushrooms, Squash, and Dried Cherries (gf/v/df)

Serves 8

I like delicata squash because you can eat the skin, but peeled and cubed butternut, acorn or kabocha squash would all work too.

2 cups wild rice

Kosher salt and pepper

1 cup vegetable broth

8 Tbsp. olive oil, divided

1 large yellow onion, thinly sliced

1½ lbs. mixed mushrooms, sliced

½ bunch thyme sprigs, plus more for serving

1 lb. delicata squash, seeded and sliced ½ inch thick

1½ cups dried cherries or cranberries

Cook the rice in a pot of salted boiling water until it's tender, 30-40 minutes. Drain the rice and transfer it to a large bowl.

Heat 6 Tbsp. of the olive oil in a large skillet over medium-high heat and add the onion. Season with salt and pepper and cook, stirring, until the onion starts to brown, about 6 minutes. Add the mushrooms and the thyme. Cook, tossing occasionally to prevent the mushrooms from sticking, until they are reallllllly browned. (This is what is going to give your stuffing all the flavor, so take your time! Let it happen!). It should take 10-15 minutes. Transfer the mixture to the bowl with rice. Pick out the thyme sprigs, because who wants to eat those?

Heat the remaining 2 Tbsp. of olive oil in same skillet over medium-high heat and add the squash. Season with salt and pepper and cook until the squash is tender and starting to brown, about 5 minutes. Add the squash to the bowl with the rice and stock. Stir in the cherries. Toss everything together and season it with salt and pepper.

You could definitely eat this now, but it will be more of a rice salad than a stuffing. To make it more of a stuffing, transfer it to a baking dish, cover it and bake at 425° until everything gets warmed through together, about 30 minutes.

Desserts

PANSY TOPPED SHORTBREAD COOKIES

Ingredients

1 cup unsalted butter (2 sticks) at room temperature

1/2 cup granulated sugar

2 cups all purpose flour

1 Tbsp pure vanilla extract or vanilla bean paste

assorted fresh pansies you'll need about 30, give or take

Instructions

Put the sugar and soft butter into the bowl of a food processor and pulse to combine completely.

Add the flour and extract, and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps.

Turn the dough out onto a floured surface and bring together into a smooth flat disk. Wrap in plastic and refrigerate until firm enough to roll, about 2 hours.

While the dough is chilling, remove the stems from the pansies, and place them on a large sheet of waxed paper, or parchment paper. Place another sheet on top, and then weigh it down with a baking tray or other large flat surface, topped with several heavy books. Let the pansies press for at least 30 minutes, or overnight if you like.

Meanwhile, preheat the oven to 325F

Roll out the dough to a 1/8 to 1/4 inch thickness and cut out with a cookie cutter. I used both a 2 inch and a 2 1/2 inch cutter.

Bake the cookies in batches, 1 tray at a time. Bake the smaller cookies for 7-8 minutes, and the larger ones for 9-11 minutes, depending on thickness. Your cookies will not brown, they will be pale and soft when done.

Remove the tray from the oven and gently press the flat pansies onto the hot cookies, pressing slightly to adhere the flowers to the cookies. Don't press too hard, the heat of the cookies will do the job. Sprinkle lightly with granulated sugar. Let the cookies cool completely on a rack.

Note: the cookies will be soft when they come out of the oven, but will firm up as they cool.

Twix Cookies

Ingredients

1/2 cup butter

1/2 cup granulated sugar

1 tsp vanilla extract

1 egg white

1 1/2 cups flour

1 tsp baking powder

20 caramels unwrapped

1 tbsp milk

2 cups milk chocolate chips

Instructions

Preheat oven to 350°.

Cream together the butter and sugar.

Add in the egg and vanilla. Mix until well combined.

Add the flour and baking powder. Mix thoroughly.

Roll the dough out until 1/4 to 1/2 inch thick. Use a round cookie cutter to cut out circles. Transfer to an ungreased pan.

Bake at 350° for 6-8 minutes. Pull out of the oven when the cookies are puffy and no longer glossy.

Transfer to a wire rack and allow to cool completely.

While the cookies are cooling, microwave the caramels and milk for 1 minute. Stir at the 30 second mark. Stir until smooth and creamy.

Carefully spoon a few teaspoons of caramel onto each cookie, spreading until it almost covers the cookie.

Placethe cookies and caramel into the fridge for 10 -15 minutes or until completely cold.

Melt the chocolate chips for 30 second intervals until completely melted and incorporated.

Spread a small amount of chocolate onto each cookie. Let the chocolate layer cool and set up before serving.

Holiday Cooking

Vanilla Cinnamon Flavored Milk Recipe

Ingredients

8 oz – fat free milk

1/2 teaspoon – pure vanilla extract

1/4 teaspoon – ground cinnamon

2 teaspoons – honey

Directions

Pour 8 ounces milk into a glass and add vanilla extract, ground cinnamon, and sweetener of your choice.

Stir until well combined. Enjoy!

Alternative method

Place 8 ounces milk, vanilla extract, cinnamon and honey or turbinado sugar into a jar with a tight fitting lid.

Shake until well combined. Enjoy!

MINI CHEESE BALL BITES

Ingredients

▢

2 Tablespoons salted butter , room temperature

▢

8 ounces cream cheese , room temperature

▢

2 teaspoons fresh lemon juice

▢

1/8 teaspoon Worcestershire sauce

▢

1/8 teaspoon hot sauce

▢

1/8 teaspoon freshly ground black pepper

▢

1/4 cup freshly shredded cheddar cheese

For topping

▢

1/3 cup dried cranberries

▢

1/3 cup crushed nuts (almonds, pecans or walnuts)

▢

1/3 cup green onion , finely chopped

▢

12-15 pretzel sticks

Instructions

In a medium bowl add the butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, and ground pepper. Beat with an electric mixer until well combined and smooth. Stir in cheddar cheese.

Use a spoon to divide the mixture into 12-15 tablespoon-size portions. Dip your clean hands in a little bit of water and smooth each portion into a small ball. Refrigerate for at least 30 minutes (or as long as you want to in advance). Before serving, roll the balls in cranberries, nuts, parsley or green onion. Place a pretzel stick in each. Serve immediately.

Champagne Jello Sparkle Shots

INGREDIENTS

1 1/2 cups champagne (divided) Pick a “goodie” to match your taste.

1 teaspoon lemon juice

1/4 cup sugar

3/4 ounces gelatin (If you are using Knox Gelatin, 3/4 ounces = is equal to three packets.)

1/4 cup vodka

sparkle star sprinkles

optional: star cookie cutter

*For a non-alcoholic version, replace champagne and vodka with sparkling white grape juice.

DIRECTIONS

1. Spray a loaf pan with a mild nonstick cooking spray. Wipe away excess with a paper towel. Set aside.

2. Combine 1 1/4 cups champagne, lemon juice, and the sugar in a medium saucepan.

3. Sprinkle all three packs of gelatin on top and let it bloom for two minutes.

4. Heat the mixture on low stirring constantly until the gelatin is completely dissolved.

5. Remove the mixture from the heat and stir in the remaining 1/4 cup of champagne and vodka.

6. Pour the mixture into the prepared loaf pan.

7. Place the Champagne Jello in the refrigerator for 3 hours or until completely set.

8. Flip the Champagne Jello Sparkle Shots onto a parchment paper-lined cutting board and slice into squares or cut with a star shaped cookie cutter.

9. Pour the Sparkle Stars onto a small plate. Dip each square in sprinkles.

Serve!

RUDOLPH’S TIPSY SPRITZER

INGREDIENTS

2 ½ cups orange juice, chilled

2 ½ cups cranberry juice, chilled

2 cups Ginger ale, 7UP or Sprite, chilled

2 cups vodka (chilled)

1/2 cup maraschino cherry juice, chilled

juice of one large lemon (about 1/4 cup)

cranberries or maraschino cherries and rosemary sprigs (optional garnish)

INSTRUCTIONS

In a larger pitcher or punch bowl combine all of the ingredients (leave out vodka if you want non-alcoholic version)

Stir well.

Serve over ice and garnish with cranberries or maraschino cherries and a rosemary sprig.

Christmas Sangria Holiday Cocktail

Ingredients

2 Green Apples; Chopped

2 Cups of Fresh Cranberries

½ Cup of Granulated Sugar

1 Bunch of Rosemary

1 Bottle of Moscato

1 Bottle of Sparkling Apple Cider

Instructions

Chop both green apples into small pieces. Add all but a few of the pieces of green apple to the bottom of your drink pitcher. You will use the other pieces for garnish.

Rinse the cranberries in a colander and immediately roll a handful in sugar. Set aside the sugared cranberries to use for the garnish.

Add all cranberries except the sugared cranberries to the pitcher.

Use a muddler or wooden spoon to crush some of the fruit in the bottom of the pitcher.

Pour in the moscato and the sparkling apple cider. Add rosemary to the top to garnish.

Rim your champagne glasses with sugar and fill with the Christmas Sangria.

Add a few of the she sugared cranberries and apple pieces to the top of cocktail. Garnish each glass with one piece of rosemary.

Enjoy!

Cherry Cake Squares

Ingredients

FOR THE COOKIE BARS

1 cup butter

1 1/2 cup white sugar

2 eggs

1 tsp vanilla extract

1 tsp almond extract

1 1/4 tsp baking powder

2 cups flour

1 cup glace cherries, quartered

FOR THE FROSTING

2 cups icing sugar, powdered sugar

1/2 cup butter

1 tsp vanilla extract

1 -2 tbsp milk

Instructions

Cream butter sugar and vanilla until light and fluffy.

Add the eggs, vanilla and almond extracts and beat well.

Sift together the flour & baking powder.

Add dry ingredients to the creamed mixture, folding to combine well.

Fold in the chopped cherries.

Spread in a parchment lined or greased 9 inch square baking pan and bake for 45-55 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)

Remove from oven and cool completely on a wire rack.

Frost with vanilla frosting.

For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.

Spread over the cooled cookies and cut into squares or bars.

These freeze very well in airtight containers.

CHAMPAGNE JELLO CUPS

Ingredients

CHAMPAGNE LAYER 1

1 & 1/2 cups champagne

1/2 cup boiling water

1 gelatin packet

SWEETENED CONDENSED MILK LAYER

1 can sweetened condensed milk

1 cup boiling water

1/2 cup cold water

1 gelatin packet

CHAMPAGNE LAYER 2

1 & 1/2 cups champagne

1/2 cup boiling water

1 gelatin packet

FOR THE RIM

gold sprinkles

corn syrup

Instructions

Gently pour the champagne into a mixing bowl.

Measure out 1/2 cup of boiling water in a separate bowl then add 1 gelatin packet to the water, gently stirring.

Once combined, pour the water/gelatin mixture into the champagne and gently stir.

Divide the champagne jello into glasses. If you want the jello to set at an angle, place the glasses in a muffin or mini muffin pan at an angle to set in the refrigerator.

Once the champagne jello has set, begin to prepare the creamy layer.

In a mixing bowl, combine the sweetened condensed milk and 1 cup of boiling water. Stir to combine.

In a separate bowl, combine the 1/2 cup cold water and 1 gelatin packet. Stir to mix. Allow the gelatin mixture to set for 2-3 minutes.

Pour the gelatin mixture into the sweetened condensed milk mixture and stir to combine.

Divide the creamy layer into the glasses. If you want the jello to set at an angle, place the glasses in a muffin or mini muffin pan at an angle to set in the refrigerator.

Repeat the instructions for the champagne layer to add the final layer to the cups.

To get the gold sprinkles to stick to the rim of the glass you just need a little corn syrup. Place a small amount of corn syrup in a shallow bowl, turn the glass upside down and dip the edge of the glass into the corn syrup.

Then turn the glass upside down into a shallow bowl of sprinkles and the sprinkles will stick! Add the glittery rim after all the jello layers are set.

Serve the jello or refrigerate until ready to serve.

VANILLA RUM SUGARED CRANBERRIES

INGREDIENTS

1 cup clear rum

1 teaspoon vanilla extract

2 1/2 cups granulated sugar, divided

1 cup fresh cranberries

INSTRUCTIONS

Bring clear rum and vanilla extract and 1 cup of sugar to a boil in a saucepan. Boil until sugar completed dissolves, about 2-3 minutes.

Allow the mixture to cool for ten minutes. Pour the cranberries into the pan and allow to cool completely (at least an hour).

Once cranberries are cool, transfer the cranberries and liquid to a sealed container and refrigerate for 1 day. 24 hours is best.

The following day, spread a cup and a half of sugar out on a large pan. Drain the cranberries. Its best to allow them to sit for 5-10 minutes to drain but don't go longer. They will dry and the sugar won't stick.

Toss a few cranberries at a time into the sugar, rolling and coating well. Place the sugar-coated cranberries on a baking sheet and allow to dry for at least an hour before serving.

These Vanilla Rum Sugared Cranberries keep for 2-3 days in an airtight container. After that they begin to get very soft. Great for sauce at that point.

Red Velvet & White Cake Mix Cookies

Ingredients

Vanilla Dough:

1 box white cake mix

1/3 cup of vegetable oil

4 tbsp butter, melted

1 egg, beaten

1 tsp vanilla

1/2 cup chopped pecans

Red Dough:

1 box red velvet cake mix

1/3 cup vegetable oil

4 tbsp butter, melted

1 egg, beaten

2 tsp vanilla

1/2 cup chopped pecans

Instructions

For Vanilla Dough: Beat cake mix, oil, melted butter, egg, and vanilla until dough forms. Stir in pecans.

For Red Velvet Dough: Beat cake mix, oil, melted butter, egg, and vanilla until dough forms. Stir in pecans.

Preheat oven to 400. Scoop 1 teaspoon of each kind of dough and form into balls. Press dough balls together, then roll gently to form one ball.

Bake on an ungreased cookie sheet for 8-10 minutes until cookies begin to brown.

Transfer to cooling racks.

Cheesy Spinach Dip Christmas Tree

INGREDIENTS

1 (8-oz.) block cream cheese, softened

1/2 c. finely chopped artichoke hearts

1/2 c. frozen spinach, defrosted, drained and finely chopped

1/2 c. freshly grated Parmesan

2 tbsp. sour cream

2 cloves garlic, minced

1 tsp. lemon zest (optional)

1/2 tsp. crushed red pepper flakes (optional)

Kosher salt

Freshly ground black pepper

2 sheets frozen puff pastry, defrosted

1 1/2 c. shredded mozzarella

2 tbsp. melted butter

1/2 tsp. garlic powder

DIRECTIONS

Preheat oven to 375° and line a large baking sheet with parchment paper. In a large bowl, stir cream cheese, artichoke hearts, spinach, Parmesan, sour cream, garlic, and lemon zest and red pepper flakes (if using) until combined. Season mixture with salt and pepper.

Unroll both pastry sheets onto baking tray, and use a pizza cutter or knife to cut a Christmas tree shape into the dough; reserve scraps. Remove top tree cut-out, and spread cream cheese mixture on bottom layer. Sprinkle with mozzarella then top with second tree cutout.

Cut a star out of reserved puff pastry scraps and place on top of tree. Using a pizza cutter or knife, cut 1/2" thick "branches" on either side of tree, being careful to leave a 1" section in the center. Gently lift and twist each "branch".

In a small bowl, mix together butter and garlic powder. Brush all over tree and star and bake until golden, 30 minutes.

Dessert

Funfetti Cookies

Ingredients

1/2 cup butter softened

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

1 16.5 oz box sprinkle cake mix

3/4 cup all purpose flour

extra sprinkles if desired

Instructions

Preheat the oven to 350°.

In the bowl of a stand mixer or in a medium bowl using a hand electric mixer, cream together the butter and sugar for 1 minute.

Scrape the sides of the bowl, add in the eggs and vanilla. Mix until combined.

Add in the cake mix and all purpose flour. Mix until the dough comes together and the ingredients are thoroughly incorporated. Add in the extra sprinkles, if desired.

Scoop the dough into balls and arange on a cookie sheet. I use approx 2 tbsp of dough for each ball.

Bake at 350° for 10-12 minutes.

Allow to cool on the pan for 3-5 minutes before transfering to a wire cooling rack.

Store at room temperature in an air tight container for up to 3 days. Enjoy!

BROWN BUTTER WHITE CHOCOLATE MACADAMIA NUT COOKIES

Ingredients

1 cup unsalted butter

1 cup brown sugar

1/2 cup granulated sugar

1 tsp vanilla extract

1 tsp almond extract

2 eggs room temperature

2 1/2 cups all purpose flour

2 tsp corn starch

1 tsp salt

1 tsp baking soda

1 cup white chocolate chip

1 cup chopped macadamia nuts

Instructions

Melt the butter in a small skillet over medium heat, stirring occasionally. The butter will start to foam and then start browning. You will be able to smell a nutty aroma when it's ready. Remove from heat and allow to cool for at least 15 minutes.

Cream the butter and sugars together.

Add in extracts and eggs and continue mixing until well combined.

Combine flour, corn starch, salt and baking soda in a medium bowl and use a fork to stir together.

Gradually add flour mixture to butter mixture, mixing just until combined.

Fold in white chocolate chips and macadamia nuts.

Refrigerate dough for at least 30 minutes.

Preheat oven to 325F. Line a cookie sheet with parchment paper and set aside.

Scoop out cookie dough, about 2 to 3 tablespoons each, and place on parchment-line cookie sheet.

Baked for 11-13 minutes or until just a hint of browning starts. Cookies may appear under baked but don't worry. Let sit on cookie sheet for 10 minutes before transferring to a cooling rack.

Store in an airtight container for up to 1 week.

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

INGREDIENTS:

FOR THE CUPCAKES:

½ cup brewed coffee, at room temperature

1½ teaspoons espresso powder

½ cup whole milk

1 teaspoon vanilla extract

1⅓ cups all-purpose flour

⅓ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, at room temperature

½ cup granulated sugar

½ cup light brown sugar

1 egg (at room temperature)

FOR THE ESPRESSO BUTTERCREAM FROSTING:

1 cup unsalted butter, at room temperature

2½ cups powdered sugar

1½ teaspoons vanilla extract

1½ teaspoons espresso powder

US CUSTOMARY - METRIC

DIRECTIONS:

Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.

Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.

Make the Frosting: In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes as desired (I used the Wilton 1M decorating tip).

Caramel Macchiato Cookies

INGREDIENTS:

2 ¼ cup Flour

1 tsp Baking Powder

½ tsp Baking Soda

1 Tbsp Espresso Powder

½ tsp Salt

¾ cup Brown Sugar + ¼ cup for Rolling

¾ cup Sugar + ¼ cup for Rolling

¼ cup Cream Cheese, cut into pieces and softened

6 Tbsp Butter, melted

⅓ cup Vegetable Oil

1 Egg

1 Tbsp Milk

1 tsp Vanilla

1 cup Salted Caramel Sauce

DIRECTIONS:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl whisk together flour, baking powder, baking soda, salt and espresso powder. Set aside.

In another large bowl mix together ¾ cup Brown sugar and ¾ cup sugar with softened cream cheese. Mix until smooth. Add melted butter and stir until incorporated. Whisk in the oil, then whisk in the egg, milk and vanilla. Stir in the flour mixture slowly using a wooden spoon or rubber spatula.

In small bowl or dish, whisk together remaining ¼ cup of brown sugar and ¼ cup of white sugar. This will be used for rolling cookies.

Using a cookie scoop, gather about 2 tablespoons of dough, roll into a ball and then roll into the brown and white sugar mixture. Place 2 inches apart on cookie sheet. With the bottom of a flat bottom glass, gently press down onto the top of each cookie dough ball until they are about 2 inches in diameter. Sprinkle cookies with additional brown and white sugar mixture. Bake for 12 minutes or until they just turn golden brown on the edges. Let cookies cool on cookie sheet for 5 minutes before removing. Remove and then allow to cool on wire rack.

Drizzle the tops of cooled cookies with warmed salted caramel.

Blackberry Basil Buttercream

1 1/2 cups whole milk

1/3 cup heavy cream

1 cup fresh basil leaves, packed

1 1/2 cups granulated sugar

1/3 cup all purpose flour

1 1/2 cups (three sticks) unsalted butter, soft but cool, cut into small pieces (about 70 degrees – butter should be soft enough to mix well, but firm enough to give some structure to the buttercream)

1 tsp pure vanilla extract

1 cup blackberries, chopped into small pieces

Blackberry jam (optional)

Combine milk, heavy cream, and basil in a heavy bottomed saucepan. Heat gently, until just simmering, and remove from the heat. Let cool, and refrigerate for at least 2 hours and up to overnight. Remove basil leaves from cream, squeezing any ‘basil juice’ from the leaves into the cream.

In a heavy bottomed saucepan, whisk the sugar and flour together. Add the milk-cream-basil mixture and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, 7-9 minutes. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium high and beat until the frosting is light and fluffy, about another 1-2 minutes.

Add the vanilla and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Add the chopped blackberries and mix on low until combined.

Cut the tip of a pastry bag and place a closed star piping tip (Ateco #848) inside the bag. Place 1 tablespoon of the jam on the inside side seam of the bag and, using a spoon, smear it up and down the seam in a wide strip. Repeat along the other seam, using 1 tablespoon of jam. Carefully add buttercream to the bag, trying not to disturb the jam and leaving a little space at the top so the buttercream doesn’t fill the entire bag.

Working with one cupcake at a time, start with the pastry tip on the outside edge of the cupcake and work your way around the edge of the cupcake. Spiral around, working toward the center. The jam inside the bag will make pretty lines and swirls in the buttercream as you spiral around. If you need to refill your bag, place more jam on the seams each time.

Cranberry Cream Cheese Babka

INGREDIENTS

FOR THE DOUGH:

1/2 cup Milk

4 Celestial Seasonings Cranberry Vanilla Wonderland Teabags

1 Tbsp Sugar

2 1/4 tsp Active Dry Yeast

3 cups All Purpose Flour

2 Eggs

2 tsp Vanilla extract or paste

1/2 tsp Salt

1/2 cup Sugar

4 Tbsp Unsalted Butter, softened

FILLINGS:

1 cup fresh or frozen Cranberries

1/2 cup dried Cranberries

1 Tbsp Unsalted Butter

1 tsp Vanilla extract

1/4 tsp ground Cinnamon

1/2 cup Cranberry Juice or Water

1/2 cup Walnut pieces, toasted

8 oz Cream Cheese, softened

1/3 cup Sugar

INSTRUCTIONS

FOR THE DOUGH:

In a small saucepan, gently warm milk with the 1 Tbsp of Sugar to simmer, about 5 minutes, making sure the sugar has dissolved.

Remove from heat and then add in the 4 Cranberry Vanilla Wonderland Teabags. Steep for at least 10 minutes. The longer you can steep the tea, the richer the flavor.

Once the infused milk is ready, discard teabags and test the temperature of the milk, if it's too cold, then gently warm milk up to simmer, milk should just be warm (between 95 - 115°F).

Sprinkle the Yeast over the warm milk and allow the yeast to rest for 5 - 10 minutes or until it bubbles and thickens.

In a large bowl, add the Milk mixture, Flour, Eggs, Vanilla, Salt, Sugar and softened Butter.

Using the dough hook attachment of a stand mixer (or can be mixed using a wooden spoon), mix all ingredients until well combined. Dough will be slightly sticky.

Lightly butter/grease a large, clean bowl, transfer the dough, rolling it around to coat dough on all sides. Cover with a clean cloth and let rise for about 1 1/2 - 2 hours or until doubled in volume.

FOR THE CRANBERRY FILLING:

While the dough is rising, you can make the filling. In a medium saucepan over medium heat, add together both Cranberries, Butter, Vanilla Cinnamon and Cranberry Juice (or Water). Cook for about 10 - 15 minutes, stirring occasionally, until it is a thick jam-like mixture. Remove from Heat and allow to cool.

In a dry skillet, toast Walnuts for 3 - 5 minutes. Remove from heat and cool.

Add the Walnuts to the Cranberry mixture and set aside.

FOR THE CREAM CHEESE FILLING:

Mix together the softened Cream Cheese and 1/3 cup Sugar together until well blended. Set aside.

TO FINISH ASSEMBLE THE BABKA:

Line a 9" x 5" loaf pan with parchment paper.

Transfer the dough to a lightly floured surface, punch down and roll into approximately an 18 - 15 rectangle.

Spread the sweetened Cream Cheese over dough, leaving about 1/2 inch border along one short side.

Add the Cranberry mixture over the Cream Cheese, slightly marbling as you spread.

Starting with the filling covered short end, steadily and evenly roll it up, sealing the edge.

Using a sharp knife, cut dough in half, lengthwise. Turn dough cut side up and place beside each other.

Starting in the middle, twist dough keeping the cut side up and seal/pinch dough to seal at end. Repeat from middle to end for other side.

Very carefully transfer dough to the prepared, parchment lined loaf pan.

Cover and let rise, about 1 - 1 1/2 hours, or until the dough has risen above the loaf pan.

Preheat oven to 350°F. Uncover Babka dough, bake for 45 - 55 minutes. Loosely cover Babka during the last 20 minutes with foil, to prevent over browning. Babka should be golden brown.

Allow to cool in pan for 10 minutes, remove and peel away the parchment, transfer to a cooling rack to completely cool.

Honey Lavender Shortbread Cookies

1 cup butter, softened

1/2 cup sugar

3 tablespoons honey

2 cups flour

pinch of salt

2 teaspoons dried lavender (I bought mine at World Market)

In a large bowl of the bowl of a stand mixer, cream together the butter, sugar, and honey until light and fluffy. Add the flour, salt, and lavender and mix until combined. Place two sheets of plastic wrap or parchment on the counter and divide the dough in half between the sheets. Using the wrap, shape the dough into 2 logs that are approximately 1 1/4 inches in diameter. Shape the logs into squares if desired by pressing gently on the top with a cookie sheet to flatten the log slightly, then turning the log on its side and pressing again. Freeze thirty minutes or refrigerate 2+ hours, or until firm.

Preheat the oven to 325. Remove the dough from the fridge or freezer and slice into 1/4 inch slices. Place 1-2 inches apart on a lightly greased or parchment lined baking sheet. Bake 15-20 minutes, or until light golden brown. Let cool completely before serving.

COCONUT RASPBERRY SCONES

INGREDIENTS

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2 1/2 cups all-purpose flour

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1/2 cup granulated sugar

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1 tablespoon baking powder

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1/4 teaspoon kosher salt

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1/2 cup cold butter cut into small pieces

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2 large eggs

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3/4 cup coconut cream see notes below, plus 2 tablespoons for brushing the scones

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1 cup raspberries frozen works well here

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1/2 cup shredded unsweetened coconut

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2 teaspoons sugar

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1/2 teaspoon ground cinnamon

INSTRUCTIONS

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have course crumbs. This can also be done with two knives or a food processor.

Whisk the eggs lightly and combine with the coconut cream. Add to the flour mixture and stir until just moist.

Add the raspberries and coconut to the dough, then mix lightly. The dough will be sticky.

On a well floured surface, turn the sticky dough out and knead very lightly until the raspberries are incorporated into the dough and the dough is shaped into a disk. Be as gentle as possible, especially if using fresh raspberries, to prevent the berries from squishing too much into the dough. If the dough feels too sticky, lightly add more flour as you shape the dough. Roll the dough 3/4 inch thick. Using a floured biscuit cutter or cookie cutter, cut out 3-inch rounds. You should have about 8 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with coconut cream. Stir together the sugar and cinnamon and sprinkle over the scones.

Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.

Once the scones are chilled, bake for 20 minutes, or until golden. Enjoy while warm.

Blueberry Lemon Bundt Cake

INGREDIENTS

Cake

2 1/2 cups flour

3/4 tsp aluminum-free baking powder*

1/4 tsp baking soda

1/2 tsp salt

10 Tbsp unsalted butter, at room temperature

1 1/4 cups sugar

2 Tbsp fresh lemon zest

2 large eggs, at room temperature

1 cup low-fat buttermilk, at room temperature

2 Tbsp fresh lemon juice

1 tsp vanilla extract

1 1/3 cups fresh blueberries

Glaze

1/2 Tbsp unsalted butter, melted

1/2 cup powdered sugar, sifted

pinch of salt

1 tsp lemon zest

1 Tbsp lemon juice

1 tsp milk

INSTRUCTIONS

Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with blueberries.

Beat butter, sugar, and lemon zest in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Combine buttermilk, lemon juice, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss blueberries with reserved flour mixture and gently fold into batter.

Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 45 to 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.

For the glaze, whisk together melted butter, powdered sugar, salt, lemon zest, lemon juice, and milk in a small bowl. Drizzle glaze over cooled cake and let set before serving. Store leftovers in an airtight container at room temperature.

BAKED CRANBERRY BRIE BREAD BOWL

Ingredients

1 bread boule round loaf of rustic bread

1 wheel of brie about 12 ounces, top of rind removed (use triple cream if you can)

1/2 cup whole berry cranberry sauce

2 tablespoons fresh thyme leaves

2 tablespoons olive oil

kosher salt

fresh ground pepper

Instructions

Preheat oven to 350°F.

Slice the top quarter off of the bread. Use the brie wheel to measure a circle in the middle of the bread. Use a knife to trace a cirlce around it, then scoop out the middle of the bread.

Cut slices around the edge of the bread about 1.5 inches apart - cut about 3/4 of the way, but not all the way through the bottom. This will create pull apart pieces for people to pull and dip after the bread is done.

Brush the inside of the bread with the olive oil. Season with salt and pepper. Sprinkle with half of the thyme. Place the brie wheel in the hollowed out center. Sprinkle the rest of the thyme over the top. Spoon the cranberry sauce over the brie.

Replace the top of the bread and bake for about 20 minutes. Be sure to line the baking sheet with foil or parchment paper as some of the brie might ooze out of the bread. If desired, toast the extra bread that you scooped out of the middle for serving. Serve immediately.