Italian Wedding Cookies

Ingredients

1 1/2 cups unsalted butter
3/4 cup confectioners' sugar
3/4 teaspoon salt
1 1/2 cups finely ground almonds

4 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour
1/3 cup confectioners' sugar for rolling
Directions

Preheat oven to 325 degrees F (165 degrees C).
Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

Southern Mac and Cheese

Ingredients
2 pounds of elbow macaroni
1 pound of cheddar cheese
1 pound of Monterey jack cheese
3/4 block of Velveeta cheese (about a pound)
2 cups of milk
4 eggs, beaten
Kosher salt (or sometimes I use garlic salt), freshly cracked pepper, and Cajun seasoning or Paprika, to taste


Directions:

1. Boil the macaroni in a large pot with the olive oil until tender.
2. While the macaroni is boiling, shred the cheddar cheese and the Monterey Jack cheese onto separate plates, and cut the velveta into small chunks.
3. Pour milk into a mixing bowl. Add the eggs, salt, pepper, and cheese (save some cheddar for the top). Mix until ingredients are well blended.
4. When macaroni is finished cooking (cook until just under al dene), remove from pot and rinse well with cold water.
5. Pour the macaroni into a large oven safe dish (I prefer an aluminum pan for easy clean up.
6. Pour the milk and egg mixture over the macaroni and mix well. Spread the remaining cheddar cheese over the top of the macaroni.
7. Bake uncovered at 350°F for 30 minutes.

Ingredients:

• 2 large zucchini 
• 1 tablespoon salt
• 1 pound ground beef 
• 1 1/2 teaspoons ground black pepper
• 1 small green bell pepper diced
• 1 onion diced
• 1 cup tomato paste 
• 1 (16 ounce) can tomato sauce 
• 1/4 cup red wine 
• 2 tablespoons chopped fresh basil 
• 1 tablespoon chopped fresh oregano 
• hot water as needed 
• 1 egg 
• 1 (15 ounce) container low-fat ricotta cheese 
• 2 tablespoons chopped fresh parsley 
• 1 (16 ounce) package frozen chopped spinach, thawed and drained 
• 1 pound fresh mushrooms, sliced 
• 8 ounces shredded mozzarella cheese 
• 8 ounces grated Parmesan cheese 

Directions

• Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
• Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander
• To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
• Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
• To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
• Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Chocolate cheesecake filled cookies

INGREDIENTS (not adjusted for sweetness)

Chocolate Cookie Ingredients:

• 1 ⅔ cups all purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ cup granulated sugar
• ¾ cup brown sugar (I skipped the regular sugar and just used 3/4 cup packed brown sugar which turned out well)
• 1 pinch salt
• 1 egg
• 1 1/2 sticks unsalted butter, room temperature
• 2 teaspoons vanilla extract

Cream Cheese Filling:

• 1 (8 oz) package cream cheese, room temperature and cubed
• ⅓ cup powdered sugar

PREPARATION

• In a small bowl, mix cream cheese and powdered sugar together. Refrigerate for 15-20 minutes before making cookies
• In a large bowl, combine flour, cocoa powder, salt and baking soda; set aside.
• In a separate bowl, cream together butter and sugar until creamy. 2-3 minutes. Add egg and vanilla and continue mixing until just combined.
• With mixer on medium-low speed, slowly add flour, salt and baking soda, mixing until fully incorporated. Put in refrigerator for 15-20 minutes.
• Preheat oven to 400º F and line a baking sheet with silicone baking mat or parchment paper.
• Scoop a rounded tablespoonful of cookie dough and roll into a ball, then press ball flat to make a disk. In center of disk place a teaspoon-sized scoop of cream cheese mixture, also rolled into a ball, then wrap disk around cream cheese and roll into a ball.
• Place each cookie at least 1-inch apart on lined baking sheet.
• Bake for 11 minutes and cool before serving.

Baked Salmon

Preheat oven to 375
Place salmon skin side down in glass baking dish
Dry off salmon with paper towel (pat dry)
season and then place lemons on top if desired
Bake for 30 min

Amazing Oat Chocolate Chip Cookies

Ingredients (not adjusted for sweetness)

• 1 1/2 cups packed brown sugar
• 1 cup butter or margarine, softened 
• 1 teaspoon vanilla
• 1 egg 
• 2 cups quick-cooking oats
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips (6 oz)
• 1 cup chopped nuts, if desired

Steps

1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Perfect baked chicken drumsticks

Preheat oven to 425

Pat skin dry and add seasoning

Place on baking sheet with space between ever drumstick with fleshy parts on outer edges of baking sheet

Bake for 35 minutes

Let sit for 10 minutes

Serve

Chocolate Chip Almond Scones

Ingredients

• 3-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 5 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup cold butter, cubed
• 4 eggs
• 1 cup heavy whipping cream
• 1-1/2 to 2 teaspoons almond extract
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup slivered almonds, toasted

Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
• In a small bowl, whisk 3 eggs, cream and extract; add to crumb mixture just until moistened. Gently stir in chips and almonds. Turn onto a floured surface; knead 6-8 times.
• On a greased baking sheet, pat dough into a 10-1/2-in. circle, about 3/4 in. thick. Cut into eight wedges. Beat remaining egg; brush over dough. Slightly separate wedges.
• Bake at 425° for 10-15 minutes or until golden brown. Serve warm. Yield: 8 servings.

Slow Cooker Moroccan Eggplant

serves 3-4

1 tablespoon olive oil
1 large eggplant, cut into 1-inch pieces
1 large brown or yellow onion, thinly slices
2 medium carrots cut into 1/2 inch pieces
1 can of whole tomatoes in juices
2 cloves of garlic, minced or finely chopped
1 tablespoon ras el hanout (or other Moroccan spice blend) - I didn't have a moroccan spice blend, so I doubled the cumin and added a dash of cinnamon
1 teaspoon cumin
1/4 teaspoon hot chili pepper/cayenne pepper
Salt & pepper
cilantro to garnish


Pour the olive oil into the slow cooker. Add in the sliced onion, carrot and eggplant. Pour the tomatoes over and scatter on spices and seasonings. Give it a quick stir and turn on your slow cooker.

Cook on low for 6-8 hours or on high for 3-4. Serve with fresh chopped cilantro or parsley.

Breakfast Casserole

Ingredients:

1. 1/2 pound hash browns
2. 12 eggs
3. 1 tablespoon garlic powder
4. salt and pepper to taste
5. 1/4 cup milk
6. 1/4 cup diced onions
7. 1/4 cup diced tomatoes
8. 1/4 cup cooked zuccini
9. 1 cup shredded cheese
10. cannadian bacon (I used 1/2 a pound)

Instructions:

1. Preheat oven to 350
2. spread hash browns on bottom of pan
3. whisk egs, garlic powder, salt, pepper, and milk together
4. Add in other ingredients (minus cannadian bacon and only 1/2 cup of shredded cheese) and stir to mix
5. layer cannadian bacon on top of hash browns
6. spread egg mixture on top of cannadian bacon
7. add another layer of cannadian bacon and spread rest of shredded cheese
8. cover with aluminum foil and bake covered for 1 hour

Cheddar Biscuits

Ingredients

2 cups self rising flour
1/2 tsp Old Bay Seasoning
1 1/2 tsp garlic powder - divided
1 tbsp sugar
1/2 tsp salt  Coupons
1 cup cold milk
3/4 cup butter, melted - divided
1 1/2 cups shredded sharp cheddar cheese
1/2 tsp parsley flakes

Instructions

• Preheat oven to 400 degrees F.
• In a large bowl combine the flour, old bay seasoning, 1 tsp garlic powder, sugar and salt. Pour in 1 cup of cold milk and 1/2 cup(1 stick) of melted butter, stir with a sturdy spoon to combine. Add the cheddar cheese and stir to incorporate.
• Scoop with an ice cream scoop or two spoons onto a silicone lined (or parchment lined) baking sheet. Bake for 15 minutes.
• Combine the remaining 1/4 cup melted butter(4 tbsp), 1/2 tsp garlic powder and parsley in a small bowl. Brush on top of each biscuit when it comes out of the oven. Serve immediately. Enjoy!

Peanut Butter Cup Stuffed Chocolate Chip Cookies

Makes 16 extra large cookies


Ingredients
1 cup unsalted butter softened (226.8g)
1/3 cup creamy peanut butter (90g) I have NOT tried this with natural peanut butter
3/4 cup sugar (150g)
3/4 cup brown sugar tightly packed (150g)
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (380g)
2 teaspoons cornstarch or cornflour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
16 Reese's Peanut Butter Cups standard size



Instructions

• Place your Reese's Cups in the freezer so that they will harden and be easy to stuff in the cookie dough.
• In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter, peanut butter, and sugars until light and fluffy.  Scrape sides of bowl.
• Add eggs and vanilla extract.  Beat until well-combined (again, pause to scrape down the sides of bowl, as needed).
• In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.  
• Gradually add flour mixture to batter while stirring on low speed until completely combined.
• Stir in chocolate chips.  
• Place dough in refrigerator to chill 15-30 minutes (if dough is too sticky at 15 minutes, allow it to chill longer, it should be soft and pliable, but not messy).
• Remove chilled dough from fridge and Reese's cups from freezer.  Remove peanut butter cups from their wrappers.
• Scoop dough by heaping 1 1/2 Tbs'-sized spoonful and press peanut butter cup sideways into the center.  Scoop more dough, as needed, and form around peanut butter cup until it is completely concealed.  
• Roll into round ball and place on a wax-paper lined plate or tray. Return cookie dough balls to refrigerator for 15 minutes.  
• Preheat oven to 375F (190C) and line cookie sheets with parchment paper.
• Place cookie dough balls at least 2" apart on cookie sheet and bake on 375 (190C) for 14 minutes, or until edges are just beginning to turn golden brown.
• Allow cookies to cool completely on cookie sheet (they will be very fragile when hot) before serving.  Enjoy!

Oven Roasted Potatoes

1. Preheat oven to 450 degrees F.
2. In a bowl, combine potatoes, salt, pepper, olive oil, and any other spices (I like coarse salt and pepper only with a bit of Adobo) 
3. Place potatoes on center rack of oven and roast 20 minutes, until just tender.

Awesome Steak

1. Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. 
2. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
3. Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
4. Transfer skillet to oven. 
5. Roast for about 7-10 minutes for a medium to medium well steak. 
6. Transfer to a plate, cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). 
7. Slice across the grain and serve

Loaded Cauliflower Casserole

2 pounds of cauliflower
1 package of cream cheese
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

• Preheat oven to 350 degrees
• Steam cauliflower florets until tender
• While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream
• Stir in sliced green onions, chopped bacon, and garlic

• Drain any liquid from steamed cauliflower and add to cheese mixture
• Stir cauliflower and cheese mixture together
• Taste for seasoning, and add as necessary
• If you want a finer texture, give a few mashes with the potato masher
• Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese
• Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly
• Enjoy

Creamy Brussels Sprouts

1.5 pounds brussels sprouts
2 tablespoons of olive oil
1 egg
3/4 cup heavy cream
1/2 teaspoon crushed red pepper
1 sprig rosemary
1 tsp garlic powder
1 tsp onion powder
1 cup sharp cheddar
1/2 cup fontina
crumbled bacon

• Half brussel sprouts and toss with olive oil, salt, and pepper (to taste) and oven roast for 20 minutes at 350 for 20 min
• In a small bowl, mix egg, cream, red pepper, rosemary, garlic, and onion. Whisk together.
• Add cheeses and half the bacon to the bowl and stir to mix
• Add sauce mix to sprouts and stir to mix
• Add rest of bacon to the top
• Bake at 350 for 25 minutes

Pot Roast with Vegetables

This came out really yummy. Used 2.5 pounds of meat and cooked it for 2 hours. It was great that day and even better the next day!

Ingredients:
1/2 cup all purpose flour
a few tablespoons of onion and garlic powder
salt and pepper to taste
3.5 pounds rump roast
1/4 cup butter
1 envelope dry onion soup mix
1 can condensed cream of mushroom soup
1/2 cup water
3 large potatoes
2 pounds of carrots (I use baby carrots because I'm lazy)
2 medium onions

Preparation:

• Preheat oven to 325 degrees
• Peel and then roughly chop the potatoes
• In a small mixing bowl, mix the flour with te onion and garlic powder, salt and pepper
• Coast the roast in the flour mixture
• Brown floured roast in the butter
• Place the vegetables in the bottom of the baking dish and place roast on top
• In small bowl, combine the soup mix, mushroom soup, and water and pour over roast and vegetables
• For 3.5 pound roast, cook for 3 hours

Serve by itself, or with some bread to soak up the delicious drippings. I'd like to add celery and mushrooms as well next time. I think that would be delicious!