Lasagna Cups

Ingredients:

For the sauce:

• 2 tablespoons olive oil
• 1/2 large onion
• 1/2 pound lean ground beef cooked and drained
• 1/2 red bell pepper, chopped
• 1 small zucchini, diced
• 2 cloves garlic, minced
• 1-6 oz. can tomato paste
• 1-8 oz. can tomato sauce {+1/2 can water to wash out can}
• 1-14.5 oz. can diced tomatoes
• 1 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 1 bay leaf
• 1 teaspoon sugar
• salt & pepper to taste

For the cheese filling:

• 1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
• 1/3 cup grated parmesan cheese
• 3/4 pound mozzarella cheese, grated & divided
• 1/3 cup ricotta cheese
• 1/2 teaspoon pepper
• 1 egg

And

• 21 lasagne pasta sheets

Instructions:

1. For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
2. For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
3. For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.
4. For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.

Bacon Cheeseburger Bombs

Ingredients:

• 1 can (16.3 oz) Pillsbury Grands!
•  Flaky Layers refrigerated original or buttermilk biscuits
• 1 lb lean (at least 80%) ground beef, 
• cooked or 16 frozen (thawed) cooked meatballs
• 1 block (8 oz) Cheddar cheese, cut into 16 cubes
• 16 slices bacon Long toothpicks or skewers Canola oil for frying

Instructions:

1. Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
2. In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
3. For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.
4. For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Sweet Potato Lentil Stew

Ingredients:

• 4 cups vegetable broth
• 1-1/4 pounds sweet potatoes, peeled and cubed (about 3 cups)
• 1-1/2 cups dried lentils, rinsed
• 3 medium carrots, cut into chunks
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1/4 cup minced fresh cilantro
• 1/4 teaspoon salt

Instructions:

1. In a 3-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Stir in cilantro and salt.

Cedar Planked Salmon with Maple Glaze and Mustard Mashed Potatoes

Ingredients:

• 1 cup pure maple syrup
• 2 tablespoons finely grated peeled fresh gingerroot
• 4 tablespoons fresh lemon juice
• 3 tablespoons soy sauce
• 1 1/2 teaspoons minced garlic
• an untreated cedar plank (about 17 by 10 1/2 inches) if desired
• a 2 1/2-pound center-cut salmon fillet with skin
• greens from 1 bunch scallions
• Mustard Mashed Potatoes

Instructions:

1. In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
2. Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
3. Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
4. In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
5. Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
6. Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.

Porterhouse Steak with Seared Cherry Tomatoes

Ingredients:

• 3 tablespoons olive oil, divided
• 2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 pounds each)
• 4 teaspoon kosher salt
• 6 large garlic cloves, thinly sliced lengthwise
• 4 (1/2-pint) containers mixed cherry tomatoes
• 6 large thyme sprigs
• 1 1/2 cups coarsely torn basil leaves

Intructions:

1. Preheat oven to 375°F with rack in middle.
2. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.
3. Meanwhile, pat steaks dry and sprinkle with kosher salt and 1 1/2 teaspoon pepper.
4. Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak. Transfer steaks to a shallow baking pan (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center of steaks registers 120°F for medium-rare, about 6 minutes. Transfer to a platter and let stand 15 minutes.
5. While steaks stand, pour off oil from skillet. Add remaining 2 tablespoons oil and heat over medium-high heat until it shimmers, then sauté garlic until golden, about 2 minutes. Transfer with a slotted spoon to a plate. Add tomatoes and thyme to hot oil (be careful; oil will spatter), then lightly season with salt and pepper and cook, covered, stirring occasionally, just until tomatoes begin to wilt, about 2 minutes. Stir in any meat juices from platter, then scatter basil over tomatoes and spoon over steaks.

Slow Cooker Sloppy Joes

Ingredients

• 2-1/2 pounds Ground Beef 
• 1/2 whole Large Onion, Diced 
• 1 whole Large Green Bell Pepper, Diced 
• 5 cloves Garlic, Minced 
• 1-1/2 cup Ketchup 
• 1 cup Water 
• 2 Tbsp Brown Sugar 
• 2 tsp Chili Powder 
• 2 TBSP prepared Mustard (I use French's) 
• 1/4 tsp Red Pepper Flakes 
• 1 Tbsp Worcestershire Sauce 
• 1/4 cup Tomato Paste 
• 1-1/2 tsp Salt 
• 1/2 tsp Black Pepper

Instructions for Stove Top

1. Brown and drain ground beef, add in Bell Peppers, Onions and Minced Garlic. 
2. Cook over medium heat for 5 minutes. 
3. Add Ketchup, Water, Brown Sugar, Red Pepper Flakes, Tomato Paste, Salt, and Black Pepper. 
4. Cook over medium/low heat for 10 minutes or until warmed through. 
5. Serve on sandwich buns, toasted if desired. 

Instructions  for Slow Cooker

1. Brown and drain Ground beef. 
2. Add cooked Ground Beef, Bell Peppers, Onions, Minced Garlic, Ketchup, Water, Brown Sugar, Red Pepper Flakes, Tomato Paste, Salt, and Black Pepper to the slow cooker. 
3. Cook on low for 4 - 6 hours. 
4. Serve on Sandwich Buns, Toasted if desired.

Oven Fried Buttermilk Chicken & Gravy

Ingredients:

• 4 Chicken breast, trimmed and pounded to 1/4 inch
• 2 cups buttermilk, divided
• 1 cup all purpose flour
• 3/4 tsp Lawry's seasoning salt
• 1/2 tsp black pepper
• 1/4 cup butter
• 1 family sized can, cream of mushroom soup

Instructions :

1. Combine flour, Lawry's, and black pepper. 
2. Dip chicken into 1/2 cup of buttermilk then dredge in flour mixture. 
3. Melt the butter in a 13x9 glass baking dish then put chicken in the pan. 
4. Bake at 400 degrees uncovered for 30 minutes. 
5. Turn chicken over and bake for 15 more minutes. 
6. Combine 1 1/2 cup of buttermilk with the family sized cream of mushroom soup then turn breast again and pour over chicken and bake for 15 more minutes for a total cooking time of 1 hour. 

This is DELICIOUS served over biscuits, of the canned variety. Enjoy!

Chicken With Red Whine And Bacon

Ingredients:

• 4 ounces pancetta, cut into ¼-inch cubes
• 1 whole frying chicken (about 4 to 4-1/2 pounds), cut into 10 pieces and patted dry
• Kosher salt and ground black pepper, to taste
• 12 ounces button mushrooms, quartered
• 3 large carrots, cut into 1-inch pieces
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 375 mL (1/2 bottle) Gallo Family Vineyards Hearty Burgundy
• 8 sprigs fresh thyme
• 1 bay leaf
• 1 cup chicken broth
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, at room temperature
• 1 bag (14 ounces) frozen pearl onions
• Chopped fresh parsley for garnish

Instructions:

1. Preheat oven to 250 degrees F. In large Dutch oven, cook pancetta over medium-high heat 6 to 8 minutes or until browned. Transfer to bowl with slotted spoon.
2. Sprinkle chicken with salt and pepper. In batches, add chicken, skin side down, to pan and cook 5 minutes or until deep golden brown. Transfer to plate.
3. Add mushrooms to pan; cook 8 to 10 minutes or until browned. Transfer to bowl with pancetta. Add carrots and chopped yellow onion to pan. Cook 5 minutes or until onion is lightly browned, stirring occasionally. Add garlic and tomato paste; cook 1 minute, stirring constantly.
4. Add 1 cup of wine to pan; cook 1 minute, scraping bottom of pan with wooden spoon. Add thyme, bay leaf, broth, chicken and remaining wine; heat to boiling. Cover pot with lid and transfer to oven. Cook 40 minutes or until chicken is no longer pink and internal temperature reaches 165 degrees F.
5. Remove from oven; transfer chicken to plate. Strain cooking liquid through a fine-mesh strainer into a large bowl; discard solids. Put cooking liquid back in pan and place on stove over medium-high heat. In small bowl, mash together flour and butter. Heat cooking liquid to boiling; whisk in flour mixture. Reduce heat to medium and simmer 10 minutes or until thickened, skimming and stirring occasionally. Add pearl onions, pancetta and mushrooms and chicken to pot, simmer 5 minutes or until everything is heated through. Serve garnished with parsley.

Italian BLT Grilled Cheese

Ingredients:

Italian BLT Grilled Cheese:

• 4 slices bread (I used multigrain and type of bread would work)
• herb butter, recipe follows
• 2 slices of swiss cheese
• 2 slices of cheddar Cheese
• 4 slices of tomato
• ½ cup arugula
• 4 slices of prosciutto

Herb Butter:

• 2 tablespoon unsalted butter
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon basil, chopped
• pinch of salt
• pinch of pepper

Instructions:

1. To assemble the sandwich begin by heating a skillet on medium heat. Butter each side of bread with 1 tablespoon of the herb butter. Top with both cheeses, tomato, arugula and prosciutto. Cook flipping halfway through. Should take about 2 minutes on each side.
2. Crispy Prosciutto
3. Preheat oven to 350. Line Prosciutto on a parchment lined baking sheet and cook for about 10-12 minutes. Place on paper towels to drain grease. The Prosciutto will continue to crisp up as it cools.
4. Add Herb butter
5. Combine butter, parsley and basil together until combine. (I used a fork to break up the butter.) Season with a pinch of salt and pepper.

Italian Chicken Skillet

Ingredients:

• ½ tablespoon olive oil
• 4 thinly sliced chicken breast (Equal to 1 Pound)
• ¼ teaspoon pepper
• ¼ teaspoon salt
• 3 garlic cloves sliced
• 1 cup crushed tomatoes
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• 16 slices mini mozzarella
• 1 tablespoon Parmesan cheese

Instructions:

1. Add olive oil to an oven safe skillet. Season chicken with salt and pepper. Saute chicken until fully cooked flipping halfway. Takes about 8 minutes.
2. Add in sliced garlic and saute for a minute.
3. Stir in crushed tomatoes, oregano, and red pepper flakes. Bring to a simmer. This takes about 1-2 minutes.
4. Take off the heat and top with mozzarella and Parmesan cheese.
5. Place under the broiler for 1-2 minutes or until cheese is melted. Serve immediately!

Cucina

Ingredients:

• tablespoon of dried yeast
• 1 cup lukewarm water
• 1 teaspoon of barley malt syrup or honey
• 1-2/3 cup of wholemeal (wholewheat) flour +1 cup of 00 or plain flour
• 2 tablespoons of extra-virgin olive oil
• 2 teaspoons of salt
• For the glaze : 2 tablespoons of extra-virgin olive oil, 1 tablespoon of water
• salt for sprinkling on top
• 1/2 cup of mixd pitted olives
• 1 chillie, sliced

Instructions:

1. In a large bowl dissolve yeast with 3/4 water, add flour, oil and barley malt syrup or honey. Mix for for a few minutes, then add the salt. If you think the dough is too dry, add the remaining water. Wholemeal flour can require a little extra moisture than regular flour.
2. Knead vigorously until it looks smooth and elastic, this will take about 10 minutes if doing by hand or 5 if enlisting the help of an electric mixer fitted with a dough hook.
3. Shape into a ball and rest for 20 minutes in a bowl, covered with a tea towel.
4. Stretch it with your hand to form a rectangle and fold into 3. This step will give strength and texture to your dough and is essential in order to obtain a soft, airy and chewy focaccia. Repeat one last time after 30 minutes.
5. Place the folded dough in an oiled oven tray, cover it with a tea-towel and let it prove for around 90 minutes or until it doubles in size.
6. Once the dough has risen, stretch it out to cover the tray and sprinkle the surface with seasalt.
7. Let it rest for another 30 minutes, then, using your fingertips, press the dough down onto the tray to create lots of little holes.
8. Drizzle the holes with the glaze and sprinkle with some more salt. Top with pitted olives and roughly sliced chillies.

Lamb Chops Scottadito

Ingredients:

• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh rosemary
• 1/4 cup extra-virgin olive oil
• salt and pepper to taste
• 12 rib lamb chops

Instructions:

1. In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the lamb chops in a shallow dish and pour the marinade over them, turn the cops to coat both sides. Cover and refrigerate at least 2 hours.
2. Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the rack over high heat and grill turning once, 5 minutes per side for medium rare. The outside will be well seared with the insides still pink.
3. Transfer to a warm platter and serve immediately.

Shrimp Penne

Ingredients:

• 1 pound Barilla Penne
• 1 pound Large Shrimp Peeled Deveined
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper Freshly Ground
• 1 teaspoon Red Chili Pepper Flakes
• 3 tablespoons Olive Oil
• 1 Medium Onion Finely Chopped
• 28 ounces Diced Tomatoes Canned Reserve Liquid
• 1 cup Dry White Wine
• 3 cloves Garlic Chopped
• 1/2 teaspoon Oregano Dried
• 1/4 cup Fresh Italian Parsley
• 1/4 cup Fresh Basil Chopped

Instructions:

1. Bring a large pot of salted water to a boil over high heat
2. toss the shrimp in a medium bowl with 1 teaspoon each salt, pepper, and red pepper flakes
3. heat the oil over a medium-high flame in a large, heavy skillet
4. Add the shrimp and sauté until just cooked through, about 2 minutes
5. transfer the shrimp using a slotted spoon to a large plate and set aside
6. add the onion to the same skillet and sauté until translucent, about 5 minutes
7. add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes
8. Meanwhile, add the penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes
9. Drain the pasta
10. add the cooked penne to the sauce and stir to coat
11. Add the shrimp and the accumulated juices to the sauce pan and stir to combine
12. remove the pan from the heat and toss in the parsley and basil
13. season with more salt to taste
14. Spoon the mixture into shallow serving bowls and serve

Philly CheeseSteak Sandwich!

Ingredients:

• 1 small onion, thinly sliced 
• 1/2 of a green pepper, thinly sliced
• 4-6 ounces button mushrooms, sliced 
• salt, pepper for seasoning 
• 1 and 1/4 pounds top sirloin steak 
• 1-2 tablespoons canola oil or vegetable oil 
• 4 soft hoagie 
• rolls 8 White american cheese slices or 8 pepper-jack cheese slices 
• Mayo or chipotle mayo

Chipotle Mayo Ingredients:

• 1/2 cup mayo
• 1 chipotle pepper in adobo sauce 
• 1/2 tablespoon sauce from the adobo pepper can
• 1 tablespoon lime juice 
• Dash of salt Dash of pepper

Instructions:

1. hour before cooking, place steak in the freezer.
2. When you’re ready to start cooking, pre-heat your oven to 400 degrees.
3. Melt 1 tablespoon butter in a large skillet over medium heat. Cook veggies until tender. 
4. While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.
5. When the veggies are done cooking, heat 1 tablespoon canola oil over medium high heat. 
6. Place 4 hoagie rolls in the oven for 5-7 minutes or until nice and warm, but not crunchy.
7. Add half the meat to the pan and season with a bit of salt and pepper. Cook for a few minutes until it is cooked through. Set aside. 
8. Heat a bit more oil if needed and cook the other half of the meat, seasoning with salt and pepper. Return the first batch of meat to the pan, stir in veggies if yo wish, and top with cheese. Use 8 pepper jack cheese slices for a spicy version, or 8 white American cheese slices for a classic version. Place the cheese over the meat and when it starts to melt, stir the cheese into the meat and veggie mixture. 
9. Divide the meat among the 4 hoagie rolls. 
10. If using chipotle mayo, combine all ingredients in a blender (mayo, chipotle pepper, chipotle sauce, lime juice, salt and pepper) and slather desired amount on each roll. Otherwise spread a thin layer of regular mayo on the roll. 
11. Cut in half and serve immediately.

Pizza Cups

Ingredients:

• 2.5 oz fresh white mushrooms, diced
• 20 slices turkey pepperoni, chopped
• ½ cup pizza sauce (I used Classico Traditional Pizza Sauce and it was awesome)
• 1 (11 oz) can Pillsbury Crusty French Loaf refrigerated dough
• 1/3 c shredded 2% reduced fat Mozzarella cheese
• ¼ - 1/3 teaspoon of Italian Seasoning

Directions:

1. Preheat the oven to 350. Lightly mist 8 cups in a standard muffin tin with cooking spray.
2. Lightly mist a small skillet with cooking spray and bring over medium heat. Add diced mushrooms and cook for a few minutes until wilted/browned. Place the mushrooms in a medium bowl and add the chopped pepperoni slices and pizza sauce. Stir to combine and set aside.
3. Open the package of French bread dough and lay the log of dough on a clean, dry surface. Using a sharp knife, cut the dough into 8 equal rounds. Using your hands or a rolling pin, press the dough pieces into 3-4” flat rounds. Press each round into a prepared cup in the muffin tin, forming the dough into a bowl shape and pressing it up the sides.
4. Evenly distribute the pepperoni/mushroom mixture into each dough cup with a spoon. Sprinkle Mozzarella cheese over the top of each cup and follow with a pinch of Italian seasoning on each cup to taste.
5. Bake for 16-18 minutes until bread cups start to brown on the edges and are crusty to the touch. Let cool 3-5 minutes before serving.

NUTRITION INFORMATION:
124 calories, 20 g carbs, 3 g fat, 6 g protein, 1 g fiber (from myfitnesspal.com)

Casino Coffee

Ingredients:

• 1 1/2 ounces brandy
• 1/2 ounce dark crème de cacao
• 1/2 ounce amaretto
• 5 ounces hot black coffee
• Whipped Cream
• Chocolate Shavings

Directions:

1. Combine the brandy, dark crème de cacao, amaretto and black coffee in an Irish coffee glass.
2. Top with the whipped cream and chocolate shavings, and serve.

Melted chocolate and toasty marshmallows bake up in a skillet

Ingredients:

• Jumbo Marshmallow
• Chocolate Chips
• Graham Crackers

Instructions:

1. Simply toss some chocolate chips in a skillet or oven-safe dish. 
2. Top with jumbo marshmallow halves. 
3. Toast for 5 or so minutes.
4. pull out the graham crackers, and dip!

Mexican Stuffed Shells

Ingredients:

• 1 lb. ground beef
• 1 package low-sodium taco seasoning
• 4 oz. cream cheese
• 12-15 jumbo pasta shells
• 1 cup salsa
• 1 cup taco sauce
• 1 cup cheddar cheese
• 1 cup monterey jack cheese
• 1 1/2 cups crushed tortilla chips (we omitted)
• 3 green onions
• Sour cream

Instructions:

1. Preheat oven to 350°.
2. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
3. Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
4. After 30 minutes, add shredded cheese and bake for 10-15 more minutes. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Hot Fudge Brownie Cheesecake

Ingredients

• One good quality brownie mix, mixed according to box directions.
• 3 pkg. (8 oz. each) Cream Cheese, softened
• 1/2 cup Sour Cream
• 3/4 cup Sugar
• 1 tsp. vanilla
• 3 eggs
• Whipped cream or vanilla butter cream (I use butter-cream because it holds it shape longer)
• Cherries
• Slices almonds toasted
• Hot fudge

Instructions

• Mix brownie mix according to directions on box and pour into a greased 9 inch springform pan.
• Beat cream cheese, 3/4 cup sugar and 1 tsp. vanilla in large bowl until well blended. Add sour cream; mix well. Add 3 eggs, one at a time, until blended. Pour over brownie layer in pan.
• Bake at 325 for 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
• Top with slightly warmed hot fudge, whipped cream or butter cream, toasted almonds and of course a cherry on top!

French Fried Onion Chicken & Rice Casserole

Ingredients

2 cups cooked chicken (leftover or a store bought rotisserie chicken works great)

1/2 cup carrots diced (sauteed in 1 Tbsp butter)

1/2 cup peas

1 bag of Success Rice

1 (10 3/4 oz) can cream of chicken soup

1 1/4 cup milk 

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

2 cups french fried onions (divided)

1 1/2 cups extra sharp shredded cheese (divided)

Directions

1. Preheat oven to 350 degrees.  

2. Prepare bag of Success Rice according to package directions.  Meanwhile saute carrots.  

3. Combine cooked chicken, sauteed carrots, peas, rice, cream of chicken soup, milk, garlic powder, salt, pepper, 1 cup of french fried onions, and 1/2 cup of cheese.  Pour into a buttered 2 quart baking dish. 

4. Cover with foil and bake for 10 minutes.  

5. Remove foil and top with remaining cheese and french fried onions.  Bake for 5 more minutes or until cheese is melted and bubbly and serve.  

Butter-Basted Rib Eye

Ingredients

• Two 1¼ pound, boneless rib eye steaks
• Kosher salt and freshly ground pepper
• 3 Tbsp. olive oil
• 4 Tbsp. unsalted butter
• 4 thyme sprigs
• 3 garlic cloves
• 2 rosemary sprigs

Instructions

1. Rub the rib eyes with 1 Tbsp. of olive oil then season with salt and pepper.
2. Let the meat stand at room temperature for 30 minutes.
3. In a large cast-iron skillet, heat 2 Tbsp. of the oil until shimmering.
4. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes.
5. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet.
6. Cook over high heat while continually basting with the butter, garlic and herbs until the steaks are medium-rare. About 5 – 7 minutes.
7. Transfer the steaks to a cutting board and lest for 10 minutes.
8. Serve.

Kuzhambhu Spicy Fish With Curry

Ingredients:

• Sesame oil : 3 tbsp
• Vegetable oil : 2 tbsp
• Fenugree k Seeds : 1/4 tsp
• Vadagam: 11/2 tbsp (Optional)
• Fish : 1lb(Cleaned and cut it into your desired shape)(I’ve used salmon)
• Onion : 1 (Medium Finally chopped)f
• Tomatoes : 2
• Garlic : 8-10
• Curry Leaves : 5-6 springs
• Chili powder : 1/2 tbsp(according to your spice level)
• Coriander Powder : 1 tbsp
• Turmeric Powder : 1/4 tsp
• Tamarind Pulp : 11/2 tbsp

Instructions:

1. Wash and clean the fish. Cut them into pieces. Dust them with a little salt and keep them aside.
2. Now just microwave the tamarind pulp with 1 cup of water for 30 seconds or soak them for an 5-10minutes. Mash it well and strain the tamarind water.
3. Now add red chili powder, salt, coriander powder and turmeric powder into the tamarind water.
4. Mix it all together in this step itself. You can taste and adjust the sour and spicy consistency from the above mixture.
5. Now take a wide pan add 2 tbsp of vegetable oil add fenugreek seeds, vadagam(optional), garlic pods, fry them for a minute.
6. After that add onions, curry leaves sautee it very well.
7. Once the onion becomes translucent add the chopped tomatoes and the tamarind water mixture into it.
8. Taste the salt and adjust according to it.
9. Add 2 tbsp of sesame oil and bring it to boil in medium heat till the oil floats on top.
10. The gravy should taste little sour and spicy.
11. Finally add the fish and just bring it to a boil only once and remove from heat.
12. Garnish with fried curry leaves.

Fish kozhambhu is ready and if you eat it next day it tastes like heaven because the fish get soaked in the gravy.

The Simple Fried Fish

Ingredients:

• Fish : 500 gm ( any fish, I’ve used tilapia)
• Breadcrumbs : 1 cup
• Turmeric powder : 1/4 tsp
• Red chili powder : 2 tbsp
• Salt : according to taste
• Ginger and Garlic Paste : 1/2 tbsp
• Fish masala powder : 2 tbsp (instead of red chili powder and ginger & garlic paste)

Instructions:

1. Wash and clean the fish.
2. Marinate them with red chili powder, turmeric powder, salt and ginger & garlic paste for an hour and so. (you can vary the marinating time based on your convenience)
3. After that just roll the fish in bread crumbs one by one and deep/shallow fry them till it becomes golden brown on both sides.

Sausage Pie with Apples

Ingredients:

• 1 basic pie dough, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
• 2 large tart Granny Smith apples, peeled and thinly sliced
• 1/2 medium onion, chopped (about half a cup)
• 1 teaspoon sugar
• 3 Tbsp butter
• 3/4 lb sweet Italian sausage (bulk, or removed from casings)
• 1 clove garlic, minced
• 2 cups shredded fontina, provalone, and or asiago cheese
• 1 cup ricotta cheese
• 1/4 cup feta cheese
• 2 eggs, slightly beaten

Instructions:

1. Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing the dough against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool. Reduce oven temperature to 350°F.
2. Melt butter in a large skillet on medium heat. Add the apples, onions, and sugar, cook, stirring occasionally, until tender, about 5 minutes. In the last 30 seconds or so, add the garlic and cook until fragrant. Transfer mixture to a separate bowl. Increase the heat to medium high and in the same skillet add the Italian sausage. Cook, stirring only infrequently, until sausage is browned on all sides and is cooked through. Remove from heat. Remove the sausage with a slotted spoon to a dish lined with paper towels to absorb the excess fat.
3. In medium sized bowl, mix together the cheeses and beaten eggs.
4. Place sausage on bottom of pre-baked pie crust. Add the cooked apple onion mixture over the sausage. Pour the cheese egg mixture over the apple mixture and spread it so it evenly covers the pie.
5. Bake at 350°F for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Shish Kebab Adel

Ingredients:

Marinade Ingredients:

• 1/3 cup olive oil
• 1/3 cup soy sauce
• 3 Tbsp red wine vinegar
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 Tbsp minced fresh ginger
• Freshly ground black pepper to taste

Kebab Ingredients:

• 1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes
• 1 large bell pepper
• 1-2 medium red onions
• 1/2 to a pound button mushrooms
• About 20 bamboo or wooden skewers

Instructions:

1. Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I've kept the meat marinating for a couple days, still great.)
2. Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
3. Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.
4. Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.

Plum Cobbler

Ingredients:

• 8 or 9 plums or pluots (assorted colors, if possible), pitted and sliced
• 3/4 cup sugar PLUS 1 cup sugar for topping
• 1/4 cup all-purpose flour PLUS 2 cups all-purpose flour for topping
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1 teaspoon finely grated lemon zest
• 1 stick butter
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk

Instructions:

1. Preheat the oven to 350 F.
2. In a 9 X 13 baking pan, toss together the plums with the 3/4 cup sugar, the 1/4 cup flour, the cinnamon, nutmeg, and lemon zest.
3. To make the topping, melt the butter over low heat. In a separate bowl, whisk together the 2 cups flour, 1 cup sugar, baking powder, and salt. Pour the melted butter and buttermilk into the dry ingredients and then stir until a sticky, wet dough forms.
4. Then, it’s just a matter of dropping spoonfuls of the dough evenly over the plums, leaving a few plums exposed. Bake, uncovered, for 40 minutes, until the crust is light brown, the plums are bubbling, and (as I learned) a knife comes out of the doughy topping clean. Allow to cool for 10 minutes before serving; will keep in the refrigerator for up to 3 days.

Turkey and meet Pie, Prepare for thanks giving!

Ingredients:

• 1 roasted turkey from the grocery store
• 1 Premade pie crust…I went with Marie Callendar’s.
• 1/2 -1 can of cream of mushroom soup … I went with the low sodium
• 1/2 cup of frozen organic peas
• 1/2 cup shredded cheddar cheese
• 1/2 cup of chopped celery
• 1/2 cup of chopped onion
• 1/2 cup of chopped carrot
• 1-2 chopped and seeded jalapeños
• 3 cloves of minced garlic
• 1 tablespoon of dijon mustard
• 1 teaspoon of black pepper
• Pinch of sea salt

Instructions:

1. Preheat oven to 325 degrees
2. Pull all the turkey off the bone and remove skin. Chop turkey.
3. In a large mixing bowl, combine turkey and remaining ingredients. Press in to the pie crust. Bake for 20-30 minutes.
4. I had leftover delicata squash, so I layered some in the above pic. You can also top with some shredded cheddar cheese, crispy onions or even crumbled potato chips!

Pork Pizza With Jalapenos and Mango Salsa

Ingredients:

For the Pizza Crust
• 4 cups all purpose flour
• 1 tsp salt
• 1 1/2 cups warm water
• 1 tsp highly active dry yeast
• 1/3 cup olive oil
For the Mango Salsa
• 1/2 onion, diced
• 1/2 mango, diced
• 1 jalapeno, diced
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp salt (or to taste)
For the Pork and Etc.
• This Recipe for Ribs - but DOUBLE the sauce ingredients - you'll need it for your pizza sauce.
• 1 lb. sliced Muenster cheese
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup pickled jalapeno slices

Instructions:

• 1. To make the pizza dough, combine the flour and salt in the bowl of a stand mixer. Sprinkle yeast over the water and let stand until foamy, about 5 minutes or so.
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• 2.  Turn the mixer on low and add the olive oil, followed by the yeast/water mixture.
• Mix until combined and pulling away from the bowl.
• Drizzle with olive oil, turn to coat, cover and refrigerate. (It actually gets better the longer it's in the fridge).
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• 3.  Make the ribs (mine were leftover, I made mine the day before for dinner). Make sure to save half of the sauce in a separate container - you should only use half of it for marinating and basting. Pull the meat off with your fingers and shred using two forks. Set aside.
• Make the salsa by combining all ingredients in a bowl. Refrigerate until pizza is done.
• Preheat oven to 500 degrees.
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• 4.  Drizzle olive oil in a 10" cast iron skillet (a cookie sheet or flat pan would work as well)
• Spread half of the dough in the pan, using your fingers to stretch it. Use a little less dough if you want a thin crust, more if you want a deep pan pizza.
• Spread some of the rib sauce on the dough, followed by shredded pork, cheese and jalapenos.
• Bake for 8-10 minutes, until cheese is bubbly and the crust is slightly brown.
• Serve with mango salsa.