Peppercorn Red Wine Sauce


1 tablespoon butter
1 shallot (or garlic) minced
1 TBS Dijon mustard
1/4 cup red wine vinegar
1 cup dry red wine
1/4 cup beef broth
1/4 cup half and half
1 ½ TBS Black peppercorns
Salt and pepper and Thyme to taste


Sauté the shallots in the butter until glossy, about 3 minutes. Deglaze the pan with the red wine vinegar and reduce to a glaze, about 2 tablespoons worth. Add the red wine and reduce by one-half. Add the beef broth and mustard, and reduce slightly. Whisk in the half and half to heated and add peppercorns.


Creamy Mustard Tarragon Cheese Sauce

(This sauce is great to use over fish, chicken, pork, ham and also vegetables)


2 TBS Butter
1 TBS Flour
1 cup half and half or whole milk (maybe a little more)
3 TBS White Wine
2 TBS Dijon Mustard
2 TBS Parmesan Cheese
¼ cup Shredded Swiss Cheese
Salt, Pepper, Smoked Paprika, Tarragon


In a medium saucepan add the flour and butter, over med/high heat blending with a whisk to make a rue (until it becomes a honey colored paste). Slowly start adding the milk a little at a time, while continually whisking. Add the White wine, and let bubble on a low simmer for about 5 minutes. Add the Mustard, Parmesan, Salt, Pepper, and Smoked Paprika to taste. Let simmer for 2-3 minutes on medium heat. Reduce to low heat, then add in the Swiss cheese, stir to melt, toss in the Tarragon, stir and serve. 


Farfalle with Sun Dried Tomatoes and Artichokes

Serves 4


1 lb Farfalle pasta (Bowties)
1 jar of sun dried tomatoes in oil, chopped, reserve the oil
2 TBS Chopped garlic
1 can (14oz) can artichoke hearts (sliced in half)
¾ cup white wine
1 ½ cups whole milk (or half and half)
1 TBS flour
¾ cup parmesan cheese
¼ stick unsalted butter
1 tsp parsley
Salt and Pepper


In a medium pasta pot, boil the pasta in salted water to al dente, drain, leave in the colander. In the pasta pot add the garlic and the reserved oil from the Sun dried tomatoes . Cook until garlic is medium brown. Whisk in the butter, white wine and milk. Add in the flour, salt and pepper and whisk continually while simmering for 5 minutes or so. (Add in more milk if it becomes too thick) Lastly mix the Parmesan cheese and Parsley. Add the chopped tomatoes and artichokes to heat through. Return the pasta to the pot and toss. Serve immediately with some parmesan cheese and parsley over the top


Hot Spinach and Artichoke Dip

Recipe courtesy Alton Brown
Prep Time:10 min
Cook time: 5 min


1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder


Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.


White Chocolate Raspberry Cheesecake

Prep Time: 1 Hour
Cook Time: 1 Hour
Ready In: 10 Hours
Servings: 16


1 cup chocolate cookie
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen
2 tablespoons white sugar
2 teaspoons cornstarch 1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream
cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.


Angela's Awesome Chicken Enchiladas

all recipes.com


2 pounds skinless, boneless chicken
breast meat - cut into chunks
1 (10.75 ounce) can condensed cream
of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies,
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded,
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives


Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes

Seared Flat Iron Steaks with Wine Sauce

Recipe from Martha Stewart.com
Serves 4


4 small flat-iron steaks (each about 6 ounces and 1 inch thick)
Coarse salt and ground pepper
1 cup dry red wine, such as Merlot or Cabernet Sauvignon
2 tablespoons cold butter, cut into pieces


Heat a large cast-iron or other heavy-bottomed skillet over medium-high until very hot. Season steaks with salt and pepper. Add to skillet; sear 4 to 8 minutes per side for medium-rare (if browning too quickly, reduce heat after turning steaks). Transfer steaks to a plate, and cover loosely with aluminum foil (reserve skillet).

Add wine to skillet; simmer over medium-high, stirring occasionally and scraping up browned bits with a wooden spoon, until syrupy, 4 to 6 minutes. Remove skillet from heat. Stirring constantly, drop butter into sauce, one piece at a time, waiting for each piece to blend in before adding the next. Season with salt and pepper. Serve steaks drizzled with sauce.

Peanut Butter Cupcakes


1/3 cup butter or margarine,
1/2 cup peanut butter*
1 1/4 cups packed brown
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt 1/4 teaspoon ground
3/4 cup milk
1/3 cup peanut butter*
2 cups confectioners' sugar
2 teaspoons honey
1 teaspoon vanilla extract
3 tablespoons milk


1.  In a mixing bowl, cream the butter, peanut butter and brown sugar. Beat in egg and vanilla. Combine the
    dry ingredients; add to creamed mixture alternately with milk. Fill paper-lined muffin cups two-thirds full.
    Bake at 350 degrees F for 26-30 minutes or until a toothpick comes out clean. Cool for 10 minutes
    before removing from pans to wire racks to cool completely.
2. For frosting, cream peanut butter and sugar in a small mixing bowl. Add the honey and vanilla. Beat in
    enough milk to achieve a spreading consistency. Frost cupcakes

Spaghetti Carbonara

Prep Time:16 min
Cook Time:14 min
Level: Easy
Serves:6 servings
Recipe courtesy of Food Network Magazine


Kosher salt
6 slices thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1/2 teaspoon minced fresh rosemary
2 red jalapeno peppers, seeded and minced
1/4 cup cognac or brandy (optional)
12 ounces spaghetti
3 large eggs
3/4 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup freshly grated pecorino romano cheese
2 tablespoons chopped fresh parsley
Freshly ground pepper


Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside 1/4 cup bacon mixture for garnish.

Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl. Drain the pasta, reserving 1/4 cup cooking water.

Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce. Garnish with the reserved bacon mixture and more parmesan.

Per serving: Calories 888; Fat 50 g (Saturated 18 g); Cholesterol 219 mg; Sodium 1,223 mg; Carbohydrate 65 g; Fiber 3 g; Protein 35 g

Slow Cooker Thai Peanut Pork

Prep Time: 10 Minutes
Cook Time: 8 Hours 10 Minutes Ready In: 8 Hours 20 Minutes
Servings: 8

"Thai flavors of peanuts and pork come together easily in this simple slow cooker recipe."


2 red bell pepper, seeded and
sliced into strips
4 (8 ounce) boneless pork loin
1/2 cup teriyaki sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/2 cup chopped green onions
1/4 cup chopped roasted
2 limes, cut into wedges


1.  Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow  
     cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.

2. Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from
    the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and
   cook 10 minutes more.

3. Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve

The Milky Way Martini

"This sweet and rich martini made with vanilla-flavored vodka, creme de cacao, and Irish cream is a perfect dessert cocktail or evening treat."

all recipes.com


1 1/2 cups ice cubes
1/4 cup cold water
2 fluid ounces vanilla-flavored
2 fluid ounces white creme de cacao
2 fluid ounces Irish cream
1 tablespoon chocolate syrup


1. Chill a martini glass by filling it with 1/2 cup of ice and cold water.
2. Place 1 cup of ice cubes into a cocktail shaker. Pour the vanilla-flavored vodka, white creme de cacao, and Irish cream liqueur over the ice; cover and shake vigorously. Dump the ice and water from the martini glass and drizzle the inside of the glass with chocolate syrup. Strain the cocktail into the glass to serve.


Lobster Bisque

Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 20 Minutes
Servings: 4


1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk 1/2 teaspoon salt
1 pound cooked and cubed lobster meat
1/2 teaspoon Worcestershire
1 pinch ground cayenne pepper


1. In a small frying pan place 1/4 cup chicken stock and the onion. Cook over a low heat for 5 to 7 minutes.
2. In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
3. Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled


Chocolate Truffle Cake

From: http://twicebakedtwins.com/


1 Pound of semisweet chocolate, coarsely chopped
10 Tablespoons (1 1/4 sticks) salted butter
5 Eggs, separated, room temperature


Melt chocolate and butter in double boiler over gently simmering water; stir until smooth. Remove from heat and cool.

Preheat oven 375 degrees. Generously butter a 9 inch springform pan. Beat yolks to blend. Stir into cooled chocolate. Beat whites to stiff peaks and gently fold 1/4 of whites into chocolate to lighten. Fold in remaining whites. Pour batter into prepared pan. Bake 12 minutes; do not over bake (cake will be loose). Cool completely in pan.

Franny's Lamingtons

1 stick (4 oz) of butter
2/3 cup of sugar
2 eggs
1/2 cup milk
2 cups self-raising flour


Preheat oven to 375 degrees.

Beat butter and sugar to cream. Add vanilla, eggs then add sifted flour and milk alternately, to a soft dough. Bake for a half hour or until light golden brown. When cold cut into squares.


1 ½ cups confectioners sugar
3-4 TBS Cocoa
Boiling water


Sift sugar into bowl, add cocoa and a little water into a cup, add sugar, then add the rest of the water and vanilla. DIP CAKE INTO ICING THEN ROLL IN THE COCONUT. SET ASIDE UNTIL FIRM. CAN PUT IN FREEZER OR IN FRIDGE GOOD FOR SCHOOL OR TEA PARTIES.

6 Different Chocolate Cake Recipes

"Flourless Chocolate Cake"

4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract


Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.

Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

“Chocolate Cake 1”


1/2 cup milk
1/2 cup grated semisweet chocolate
1 1/2 cups white sugar
2 eggs
3/4 cup sour cream
1 teaspoon baking soda
1 tablespoon water
2 cups cake flour
1/2 cup butter, softened


Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.

Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard.

Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.

Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.

“Mmmmm Chocolate Cake”


1 cup water
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup shortening
2 cups white sugar
2 cups self-rising flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 teaspoon hot water
1/2 cup butter, melted
4 cups confectioners' sugar
1 cup chopped pecans
1 teaspoon milk


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat. Pour into a large mixing bowl.

Add sugar, flour, soda, buttermilk, eggs and vanilla. Mix well and pour into prepared 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.

To make the icing: In a medium bowl, combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup melted butter or margarine. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.

Frost while cake is hot and icing is still soft.

“German Chocolate Cake 1”


1 1/2 cups cake flour
1 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate
2 eggs
3/8 cup buttermilk
2/3 cup flaked coconut
1/2 cup packed brown sugar
2 tablespoons cream
1/4 cup chopped walnuts
1/4 cup butter, softened


Peheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan.

Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.

Cream 1/3 cup of the butter or margarine. Stir in 1/4 cup plus 2 tablespoons buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.

To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.

“Richest Ever Chocolate Pound Cake”


4 eggs
1 cup butter, softened
2 cups white sugar
1 cup semisweet chocolate chips
1/2 cup hot water
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt


Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.

In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.

Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.

“Best Moist Chocolate Cake“


1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.

In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Recipes from: AllRecipes.com

Franny’s Curried Cream Prawns


2 lbs small prawns
2oz butter
1 onion
1 TBS Curry powder
3 TBS plain flour
1 glove garlic
3 cups water
3 chicken stock cubes
1/2 green apple
1 small banana
Salt and pepper
2 TBS Tomato sauce
1 TBS vinegar
¼ cup sour cream.


Finely chop onion and crush the garlic. Sautee in butter until golden brown. Add in flour and curry powder, let sit for 2 minutes and then remove from heat, Add water and stir to combine. Then return to heat, add stock cubes, finely chopped apple, banana chopped salt, pepper, tomato sauce and vinegar. Place lid on and reduce heat and let simmer for 30 minutes. Remove lid and cook for another 15minutes. Press mixture through sieve. Return to pan, add prawns and sour cream and let simmer for another 3minutes. Take off heat when all is cooked nicely. Serve with rice or a steak or chicken or fish. Hope you like it!!

Truffle Brownies

Makes about 1 dozen

4 tablespoons unsalted butter, plus more for pan
3 ounces good-quality unsweetened chocolate, coarsely chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/4 cup milk
1 teaspoon pure vanilla extract
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup heavy cream
Heart-shaped sprinkles, for garnish


Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.

Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.

Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.

Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.

Brown Butter Toffee Brownies


Makes about 1 dozen.
1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 cup chopped walnuts (about 4 ounces)
1 cup toffee bits


Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.

In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.

In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.

Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Soy-Glazed Salmon


Makes 4
1/4 cup packed light-brown sugar
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine, or water
2 pounds salmon fillet
Lemon wedges, for serving


Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.

Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.

Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Spicy Pork Sautee

Prep Time: 10 Minutes
Cook Time: 35 Minutes Ready In: 45 Minutes
Servings: 4


2 tablespoons olive oil
4 boneless pork loin chops, 1/2 inch thick
1/2 cup lemon juice
3 cloves garlic, peeled and minced 1/2 tablespoon paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper


1. Heat olive oil in a large, heavy skillet over medium heat. Brown pork chops about 5 minutes per side.
2. Mix lemon juice, garlic, paprika, thyme, and cayenne pepperand add it to the skillet. Cover, and simmer 20 minutes, cooking the chops to an internal temperature of 160 degrees F (70 degrees C).
3. Remove pork chops from the skillet, and set aside. Over high heat, reduce the remaining liquid for about 5 minutes. Slice the chops into 1 ½ wide chunks and return to the skillet briefly, coating them on all sides with the reduced mixture

Broiled Shrimp Scampi


Serves 4

1 1/2 pounds large shrimp, peeled and deveined, tails left on, patted dry
1 tablespoon olive oil
2 cloves garlic, minced
Coarse salt and ground pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley
Lemon wedges, for serving


Heat broiler with rack set 4 inches from heat. Place shrimp on a large broiler proof rimmed baking sheet.

Sprinkle with oil and garlic, and season generously with salt and pepper; toss to coat. Arrange shrimp in a single layer.

Broil until opaque throughout, 3 to 4 minutes. Sprinkle with lemon juice and parsley; toss to combine. Serve immediately; garnish with lemon wedges.

Pasta Ala Norma

Serves 4 to 6 From MarthaStewart.com

Ingredients :

1 pound penne rigate
Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese


Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.

Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.

Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).

Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.

Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil

Asparagus and Turkey Sausage Skillet

Serve your family a one-dish skillet dinner in less than 30 minutes!
Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings


1 tablespoon olive or vegetable oil
1 package (19.5 oz) lean Italian turkey sausages, casings removed, cut into 1/2-inch slices
1 large onion, coarsely chopped (1 cup)
1 cup Progresso® chicken broth (from 32-oz carton)
1 cup water
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 lb fresh asparagus spears, trimmed, cut into 1-inch pieces
2 tablespoons sliced pimientos (from 4-oz jar)


1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 minutes, stirring occasionally.
2. Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 minutes. Add asparagus and pimientos. Reduce heat to medium. Cover; return to boiling. Cook 8 to 10 minutes or until pasta is tender.

Joseph's Simple Broccoli Soup

1 small head of fresh broccoli.
(no bigger than your hand)
1 can of chicken broth.
Salt and pepper

really good unfiltered EVOO
sharp cheddar or goat cheese
toasted nut of your choice (I like pine nuts)


Bring the stock to a boil in a pot.
Trim the floret's off the broccoli stem, take the stem and peel off the thick skin.
Rough chop the stem and floret's (just a once over with the knife)
add alll of the broccoli to the boiling stock and put a lid on it and cook for 5-8 minutes until really soft. When cooked add all contents of the pot into a blender,  put the lid on and zip on high until their is no more specs of green and very smooth. Add salt and fresh cracked black pepper to taste at the end then zip again for a sec and taste. Pour soup in a bowl and drizzle some of the olive oil on top then place the cheese and nut's how ever and where ever you want.


Eggplant Parmesan

(serves approx 6)

1 large eggplant peeled (or not) sliced approx ¼ inch thick
1 Egg, beaten
1/2 cup Italian seasoned bread crumbs
3 cups prepared tomato sauce
1 (8 oz) bag part-skim shredded Mozzarella cheese
*optional: skim ricotta cheese, mixed with 1 beaten egg and parsley*
1/4 cup grated Parmesan cheese
1/2 tsp parsley
1 tsp oregano
Salt and pepper

Another variation on the usual- do eggplant parmesan stacks.


Preheat oven to 350 degrees. F (175 degrees C).

Place all of the eggplant slices in a bowl of water with about 2 tsp salt, let
soak 1/2 hour. Drain well, and lay out on towels to dry.

Dip eggplant slices in egg, then in bread crumbs.
*for a healthier version* skip the egg and bread crumbs. Brush the slices with EVOO, sprinkle with salt an pepper.

Place in a single layer on a baking
sheet. Bake for 10-15 minutes on one side, flip over and bake another 10 minutes.

In a 9 x 13 inch baking pan drizzle a little EVOO and spread some tomato sauce to cover the bottom. Place a layer of eggplant slices over the sauce, slightly over lapping the sides. *If you are using it; spread a spoonful of ricotta over each slice* Sprinkle with oregano, salt and pepper to taste. Ladle some sauce over top, sprinkle with Parmesan cheese and mozzarella .Repeat for the second layer. Top with fresh oregano or parsley.

Bake for 35 minutes, or until cheese is a slight golden brown.


Alton Brown's Buffalo Wings


12 whole chicken wings (about 3 pounds)
3 ounces (6 tablespoons) unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
Kosher salt


Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

Roasted Red Pepper Crostini


24 thin slices baguette
4 teaspoons extra-virgin olive oil
6 oz. goat cheese
1 roasted red bell pepper, cut into 24 pieces
24 small basil leaves
Freshly ground pepper


1. Heat oven to 375°F. Place bread slices on baking sheet. Brush both sides lightly with oil. Bake 5 to 8 minutes or until lightly toasted, turning once. Set aside.

2. When ready to serve, spread toasted bread slices with cheese. Top each with piece of roasted pepper. Garnish with basil; sprinkle with pepper.

24 appetizers
PER APPETIZER: 95 calories, 3 g total fat (1.5 g saturated fat), 5 mg cholesterol, 170 mg sodium, 1 g fiber

From: Cooking Club of America


EJ's Simple Oven-BBQ Ribs

Recipe from: Emeril Live


2 racks baby back ribs
6 tablespoons Emeril's Rustic Rub, recipe follows
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
Emeril's Bam B Q Sweet Original Barbecue Sauce


Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.)

Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.

Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce. Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.

Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

Yield: 2 1/4 cup

Devilish Eggs


12 hard-cooked eggs
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 teaspoon dill weed
1/2 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
1 dash paprika


Cut eggs in half lengthwise. Remove yolks; set whites aside.
In a bowl, mash the yolks. add mayonnaise, horseradish, dill,
mustard, salt and pepper; mix well. Pipe or spoon into egg whites.
Sprinkle with paprika. Refrigerate until serving


Kryssy's Oatmeal Raisin Chocolate Chip Cookies

Prep time: 15 mins
Ready in 1 hour
Makes 48


3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon Vanilla extract
1 teaspoon Almond extract
1 1/4 cups all-purpose flour 1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 whole cup Raisins (OR), ¼ cup Craisins,
¼ cup chocolate chips, and ½ cup raisins


Preheat oven to 375 degrees F.
In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats, chips, craisins and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely


Filet of Sole with Crab Meat Stuffing


2 lbs. sole fillets (or any other mild fish)
1 1/2 cup Italian style bread crumbs
1/2 cup butter, melted
1/2 cup chopped onion, sautéed in EVOO until lightly browned
1 1/2 tbsp. parsley
12 oz. crabmeat (fresh or canned)
Salt, pepper and Paprika to taste


2 tbsp. butter
2 tbsp. flour
1 cup half & half or milk
1/2 tsp salt
dash of pepper
1/2 cup grated Swiss cheese
2 tbsp white wine or sherry (optional)
pinch of Tarragon or herb of choice


In a bowl combine bread crumbs, sautéed onions, butter, parsley, and crabmeat. Season with salt, pepper and Paprika to taste.

Melt butter in pan. Whisk in flour. Cook on low heat for 2-3 minutes. Slowly blend in half & half, salt, and pepper. Cook until thick. Stir in Swiss cheese. Add white wine or sherry and Tarragon.

Lay the filets out with the white side down. Use ¾ of the stuffing mix to spread out on the whole length of the filets leaving ½ inch from the edge. Roll up and place in bake pan drizzled with a little Olive Oil. (use toothpicks to hold in place if necessary). Pour sauce over fish. Sprinkle with remaining stuffing. Bake, uncovered, at 350 degrees for 45 minutes.

Serves 6-8

Italian Polenta Cookies

from Martha Stewart's "Cookie of the day".



Makes about 2 1/2 dozen
1 3/4 cups all-purpose flour
1 cup Italian polenta, or yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 tablespoon lemon zest, (1 lemon)
1 large egg, plus 1 large egg yolk
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees. Whisk together flour, polenta, and salt in a medium bowl; set aside. Put butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.

Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a 1/2-inch star tip (such as Ateco No. 826).

Pipe S shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart on baking sheets lined with parchment. Bake cookies until edges are golden, 15 to 18 minutes. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely

Turkey and Dumplings

1 pound turkey breast cut into chunks
(or Chicken)
2 cups water
2 cups chicken broth (low sodium)
1/2 cup white cooking wine
1 tsp smoked paprika
salt and pepper to taste
3 tablespoons all-purpose flour
1/4 cup fresh chopped chives
2 (12 ounce) packages refrigerated
biscuit dough


Place the turkey and a little EVOO in a soup pot.  Sautee approx 10-15 mins until browned. 
Add cooking wine, stir and scrape the bottom.  Pour in water, broth,  smoked paprika, salt and
pepper and bring to a boil.  Reduce heat and simmer 30 to 40 minutes, or until a broth has formed.

Spread flour on a medium cutting board or other flat surface. Roll out biscuit dough and cut
it into1x2 inch pieces. Drop the pieces into the broth and cook over low heat approximately
15 minutes, stirring occasionally.

Almond-Orange Shortbread Cookies

Recipe from Martha Stewart's "Cookie of the day".
Makes 15-20


1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled)
Grated zest of 1 orange (about 2 teaspoons)
3/4 cup sliced almonds


In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.

On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.

Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)

With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.


Pork Schnitzel


6 boneless top pork loin chops (1/2 inch thick, 1 1/2 pounds), trimmed
1/4teaspoon salt
1/4 cup all-purpose flour
1/4 cup dried bread crumbs of Panko crumbs
½ tsp Paprika
½ tsp Garlic powder
½ tsp fresh Tarragon
1 egg
1/4 cup milk
3 tablespoons Canola or Vegetable oil
1/3 cup fresh squeezed Lemon juice
¼ cup Chicken Broth


Place the cutlet on a cutting board and cover with a piece of plastic wrap. With a meat mallet pound to 1/8-inch thick. Sprinkle both sides with salt. Place the flour along with the paprika and garlic powder in a dish with sides and whisk to blend. Add the Tarragon into the bread crumbs, and whisk together. Beat the egg and milk in bowl. Coat cutlets in flour mixture, shaking off excess; dip in egg mixture, then into bread crumbs mix, pressing crumbs to coat.

Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets, place on a wrack over a tray and place in a warm oven.

Remove skillet from heat. Add lemon juice and broth. Stir to scrape cooked bits from bottom of pan. Return to heat; bring to a boil, stirring constantly, until liquid is reduced to 3 to 4 tablespoons.

Pour sauce over meat, and serve immediately.