Roasted Potatoes, Green beans and Sausage with Mushrooms


2 lbs Sausage, cut into small chunks and browned
8-10 peeled potatoes, cut into chunks
1 lb fresh green beans, trimmed
2 cups sliced mushrooms
3 large onions, diced
4 TBS Chopped Garlic
1 cup chicken broth
1 cup water
1 small can tomato paste
2 TBS butter
Extra Virgin Olive Oil
Paprika, garlic, onion powder, parsley, salt and pepper
Hot Pepper flakes (optional)


Preheat oven to 400˚F. Place potatoes in a 13×9-inch pan and toss evenly with 1 tablespoon olive oil and 1/2 teaspoon salt. Bake at 400˚F for 30 minutes. When done, lower the oven temp to 375.

Place the green beans in a large saucepan with a lid. Pour water over the beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until the beans blanched (crisp and bright green). Drain and set aside.

In the same skillet, add in 2 TBS of the oil, butter, garlic, onions and salt and pepper. Sauté’ until browned about . Add in mushrooms, tomato paste, chicken broth and water. Mix and heat through.

In the 13x9 pan with the potatoes, add in all of the prepared ingredients, toss and add your preference of spices, bake at 375 for 3-45 minutes.


Fresh Strawberry Yogurt Cake

Below is a picture of my cake!  It was a huge hit at the Memorial Day Cook-out!  You HAVE TO make this cake!

Recipe from: A Spicy Perspective


1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar


Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Nikki’s Chicken Scallopine with Sage and Fontina Cheese


6 chicken cutlets pounded thin
Salt and Pepper
6 Sage leaves
3 ounces grated fontina cheese
3 tablespoons olive oil
1 garlic clove halved
1/2 cup white wine
1 can (28 oz) whole San Marzano tomatoes
1/2 teaspoon red pepper flakes
1 tsp salt
1/2 tsp black pepper


Sprinkle chicken with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 oz of fontina cheese. Roll up chicken and seal with one or two toothpicks.

Warm olive oil and halved garlic clove in large heavy skillet over medium-high heat until garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes on each side. Remove chicken from pan and remove and discard garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 mins.

Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1 inch rounds. Place the chicken over the sauce and serve immediately.

Nikki's Tomato Pie


4 tomatoes peeled and sliced
10 fresh basil leaves chopped
1/2 cup chopped green onion
1 9 inch pre baked deep dish pie crust
salt and pepper
2 cups grated cheddar cheese
1 cup mayonnaise


Preheat oven to 350 degrees F. Place tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 mins.

Layer tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the cheese and mayonnaise and spread on top of tomatoes. Bake for 30 mins until lightly browned.
Cut into slices and serve warm.


Pork (or Chicken) Paprikash


2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, chopped
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons paprika
6-8 boneless chicken breasts or Center cut boneless pork filets (¾ inch thick)
1 cup water
1 (14.5 ounce) can diced tomatoes drained (reserve liquid)
1 tablespoons all-purpose flour
1 (8 ounce) container sour cream


Trim any fat off and then slice the pork or chicken into 1-2 inch thin slices. In a bowl add 1 TBS of the Paprika and 1 TBS of the flour, toss the chicken or pork to coat.

Heat the oil in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add in chicken or pork, cook for another 15-20 minutes or until browned. Add in water and diced tomatoes. Cook over medium heat for 1 hour, adding more water if necessary.

In a bowl mix together the tomato’s liquid, the other TBS of flour and the sour cream and blend together. Slowly add mixture to chicken or pork, stirring constantly. Cook until mixture is thick. Serve over white rice or egg noodles.


Eggplant Parmesan Lasagna

Recipe by: Rachel Ray


2-1/2 tablespoons extra-virgin olive oil
5 small Italian eggplants (about 2 pounds total), cut lengthwise into 1/3-inch-thick slices
4 cloves garlic, smashed and peeled
Two 28-ounce cans diced tomatoes, preferably fire-roasted
Salt and pepper
Six 3-by-6 1/2-inch lasagna noodles
16 ounces low-fat (1 percent) cottage cheese
1 large egg
1/4 cup plus 2 tablespoons grated parmesan cheese
8 ounces shredded part-skim mozzarella cheese


Preheat the oven to 400°. Line 2 baking sheets with parchment paper and drizzle 1/2 tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.

Meanwhile, in a large, deep skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper.

In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.

Line a 9-inch square baking dish with two 16-inch-long sheets of parchment paper, allowing a few inches of overhang on all sides. Using a food processor, puree the cottage cheese. Add the egg and 1/4 cup parmesan, season with salt and pepper and pulse to combine.

Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 2 noodles side by side over the sauce. Layer half of the cottage cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top with 2 more noodles. Layer with the remaining cottage cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna.

Cover the dish tightly with foil, place on a baking sheet and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving


Lasagna Alfredo

Recipe from: AllRecipes.com


1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
2 (16 ounce) jars Alfredo-style pasta sauce
4 cups shredded mozzarella cheese
2 pints ricotta cheese
salt and pepper to taste


Preheat oven to 350 degrees. F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.

In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.

In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.

Broccoli Lasagna

Recipe from: AllRecipes.com


9 lasagna noodles
3 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1/4 teaspoon ground white pepper
1 teaspoon salt, divided
1/8 teaspoon ground nutmeg
2 1/2 cups milk
2 tablespoons chopped fresh parsley
1 (15 ounce) container ricotta cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided


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

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.

In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.

In a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.

Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

Cheesy Vegetable Lasagna

Recipe from: AllRecipes.com


12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided


Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.

Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.

Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.

Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Zucchini Lasagna

Recipe by: Martha Stewart Omnimedia


Olive oil, for baking dish
8 ounce(s) reduced-fat cream cheese, room temperature
1 container(s) (15 ounces) part-skim ricotta cheese
Coarse salt and ground pepper
2 medium (8 ounces each) zucchini, halved lengthwise, then sliced thinly crosswise
1 clove(s) garlic, minced
2 teaspoon(s) dried oregano
6 no-boil lasagna noodles
2 ounce(s) shredded (1/2 cup) part-skim mozzarella cheese


Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.

In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.

Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.

Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

Slow Cooker Lasagna

Recipe from: Betty Crocker.com


1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Total Time: 15 min


Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Tortellini and Peas with a Lemony Pancetta sauce

Serves 4


Coarse salt and ground pepper
1 1/2 pounds frozen cheese tortellini
1 package (10 ounces) frozen peas
2 tablespoons olive oil

1 TBS Flour

1 TBS Butter
1/2 cup Fat free half and half

6 ounces sliced pancetta, chopped
2 teaspoons grated lemon zest, plus 1 tablespoon fresh lemon juice


In a large pot of boiling salted water, cook tortellini until al dente. Reserve 1/2 cup pasta water. Drain and set aside.

In the same pot, heat 1 tablespoon olive oil over medium-high heat; add pancetta. Cook, stirring frequently, until browned, 2 to 4 minutes, remove and drain on paper towels.

Melt the butter, then sprinkle in the flour, whisking constantly to form a paste. Slowly whisk in the half and half. Let simmer until it thickens, then add in the pasta, the peas, a little pasta water, 1 tsp of the lemon zest and the lemon juice; toss to combine. Season with salt and pepper.

Pour onto a platter or plates and top with the pancetta and some more grated lemon zest.


Polenta Casserole


1 box instant cooking polenta
2 tablespoons unsalted butter
1-1/2 pounds sweet pork sausage, removed from the casing
(Or lean ground beef)
2 to 2-1/2 cups prepared tomato sauce
Salt to taste
Freshly ground black pepper
1 cup grated Parmigiano Reggiano cheese


Cook the polenta as directed on the box. Let cool slightly, scoop the polenta out onto a lightly oiled baking sheet and spread it evenly. Cover and refrigerate at least an hour or even better, overnight.

Melt 2 tablespoon of butter (or EVOO) in a sauté pan and cook the loose sausage until it’s browned. (I boil and drain the chop meat first to eliminate a lot of fat).

Stir in the tomato sauce and cook for 20 minutes. Season with salt and pepper.

Preheat the oven to 350°F. Butter a 9 X 12-inch casserole dish. Cut the polenta down the middle so you have two full even layers that will fit the bake dish. Spread a thin layer of the sausage sauce in the casserole dish. Put the first Polenta layer down over the mix, spread a thick layer of the meat mix over that layer. Place the 2nd polenta layer gently on top and spoon the remaining meat mix on top and sprinkle with cheese and Parsley.

Bake until the cheese is nicely browned and the casserole is hot, about 25 to 30 minutes.
Let the casserole stand for about 5 minutes before cutting.

Cheeseburger Meatloaf


3 pounds Ground Beef
1 /12 cups Panco bread crumbs
2 medium onions, diced
4 dill pickle spears, diced
3 eggs, beaten
2 cups shredded Cheddar cheese
Salt and ground black pepper
5 TBS Ketchup / 5-6 additional TBS
4 TBS Yellow Mustard


Preheat oven to 375 degrees F (175 degrees C).

In a large bowl, combine the beef, shredded cheese, bread crumbs, onions, pickles, eggs, mustard, ketchup, salt, pepper, and mix well.

Pat out meat mixture into a large loaf shape in a 10x15 inch baking dish sprayed with non-stick spray.

Pour about 5-6 TBS on the top of the meatloaf and with the back of a large spoon, spread it all over to coat the top and sides. Sprinkle with a little salt and pepper.

Bake 1 - 1 ½ hours, or until internal temperature reaches 160 degrees F,
(70 degrees C).


Cream Cheese Pound Cake

Recipe from: Cooking.com


1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup nonfat buttermilk
1/3 cup canola oil
2 tablespoons light corn syrup
1 tablespoon vanilla extract
6 large egg whites
2 cups sugar, divided
1/2 cup (1 stick) unsalted butter, softened
8 ounces Neufchatel cheese (see Ingredient note)

Ingredient Note: For this recipe, be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat.


Preheat oven to 325° F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.

Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.

Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.

Beat butter and Neufchatel in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.

Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.

Sunday Sausage Strata

Source: © EatingWell Magazine
Active Time: 30 Minutes
Total Time: 3 Hours 15 Minutes

The "strata" in this classic casserole are layers of bread, cheese and sausage baked in an egg-rich pudding.
Make Ahead Tip: Prepare through Step 4 the night before serving.


1/2 pound turkey breakfast sausage (four 2-ounce links), casing removed
2 medium onions, chopped (2 cups)
1 medium red bell pepper, seeded and diced (1 1/2 cups)
12 large eggs
4 cups 1% milk
1 teaspoon salt, or to taste
Freshly ground pepper to taste
6 cups cubed, whole-wheat country bread (about 7 slices, crusts removed)
1 tablespoon Dijon mustard
1 1/2 cups grated Swiss cheese (4 ounces)


Coat a 9-by-13-inch baking dish (or similar shallow 3-quart baking dish) with cooking spray.

Cook sausage in a large nonstick skillet over medium heat, crumbling with a wooden spoon, until lightly browned, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain. Add onions and bell pepper to the pan and cook, stirring often, until softened, 3 to 4 minutes.

Whisk eggs, milk, salt and pepper in a large bowl until blended.

Shrimp and Asparagus Fettuccine

Recipe from: AllRecipes.com


1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
3 tablespoons olive oil, or more if needed
6 cloves garlic, pressed
salt and pepper to taste
1 pound dry fettuccine pasta
2 teaspoons olive oil
1 pound uncooked shrimp - peeled, deveined, and tails removed
1/2 teaspoon seafood seasoning (such as Old Bay®), or to taste
1 cup shredded Parmesan cheese, or more if desired


Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3 tablespoons of olive oil over medium heat, and cook and stir the garlic until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.

While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.

Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.

Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.

Enchiladas Verdes

Recipe from: AllRecipes.com


2 cloves garlic
3 serrano peppers
1 pound small green tomatillos, husks removed
1 cup vegetable oil for frying
9 corn tortillas
3 cups water
4 teaspoons chicken bouillon granules
1/2 store-bought rotisserie chicken, meat removed and shredded
1/4 head iceberg lettuce, shredded
1 cup cilantro leaves
1 (8 ounce) container Mexican crema, crema fresca
1 cup grated cotija cheese


Cover a large griddle with aluminum foil and preheat to medium-high.

Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.

Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.

Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.

Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately


Orange Herb Roasted Chicken

Recipe from: AllRecipes.com

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
1/2 cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
1/2 cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage


Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.

Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.

Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Southwestern Chicken Lasagna

Recipe from: AllRecipes.com

Spaghetti sauce in the mix gives a nod to the Italian origins of this layered casserole, in which chicken in a spicy tomato sauce alternates with tortillas and cheese."


3 cups chopped, cooked
chicken breast meat
2 tablespoons butter
2 large onions
1 teaspoon fresh chopped
jalapeno peppers
2 tablespoons minced garlic
2 teaspoons dried basil
1 teaspoon dried oregano 2 cups spaghetti sauce
2 cups tomato sauce
1/2 cup fresh salsa
16 ounces shredded
mozzarella cheese
16 ounces shredded Cheddar
15 (6 inch) corn tortillas


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

2. In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and salsa/picante sauce. Stir all together. Cover skillet and simmer for 10 minutes over low heat.

3. In a lightly greased 9x13 inch baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.

Tres Leches Milk Cake

Recipe from AllRecipes.com


1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract 2 cups whole milk
1 (14 ounce) can sweetened condensed
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy

Cheddar Chive Muffins


1 1/4 cups milk
3/4 cup instant mashed potato flakes
1 egg
1/3 cup vegetable oil
1 cup shredded Cheddar cheese
1 2/3 cups all-purpose flour
3 tablespoons sugar
2 tablespoons snipped chives
1 tablespoon dried parsley flakes
1 tablespoon baking powder
1 teaspoon salt


In a saucepan, bring milk to a boil. Remove from the heat; stir in potato flakes. Let stand for 2 minutes. Whip with a fork until smooth; cool slightly. Beat in egg, oil and cheese. Combine remaining ingredients; stir into potato mixture just until moistened (batter will be thick). Fill greased muffin cups three-fourths full.

Bake at 400 degrees for 20-25 minutes or until muffins test done. Cool for 5 minutes; remove from pan to a wire rack. Serve warm.

Scalloped Potatoes

Recipe from: Simply Recipes


3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper


1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.

2 Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.

Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.

Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.

3 Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.

Grandma’s English Muffin Bread


3 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/2 tablespoon white sugar
1 teaspoon salt
1/8 teaspoon baking powder
1 cup warm milk
1/4 cup water


Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the dough cycle.

Divide dough into two unequal parts, and shape into loaves. Place in one 9 x 5 inch loaf pan and one 7 x 3 inch loaf pan; non-stick pans are preferable, but greased and floured normal pans will suffice. Cover, and allow to raise until doubled in size.

Bake at 400 degrees F (205 degrees C) for about 15 minutes. Grandma bakes hers longer for a more browned and chewier crust

Banana Pound Cake


3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter
1/2 cup vegetable shortening
2 cups brown sugar
1 cup white sugar
4 ripe bananas, mashed
5 eggs
2 teaspoons vanilla extract
1/2 cup milk
1 cup chopped pecans
1/2 cup butter
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1/4 cup heavy cream


Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.

Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.

Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Almond-Coconut Macaroons

Makes 8

1/3 cup sugar
1 large egg white
1 cup unsweetened shredded coconut
1/4 cup whole almonds, chopped
1/2 teaspoon pure vanilla extract
Pinch of coarse salt


Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.

Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep, covered, for up to 1 week.

Outrageous Chocolate Cookies

Recipe from: MarthaStewart.com


Makes 2 dozen

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks


Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Coconut Balls

Recipe from MarthaStewart.com

Makes 36

2 sticks unsalted butter, softened
1/4 cup confectioner's sugar, plus more for dusting
2 cups all-purpose flour
1/4 teaspoon salt
2 cups sweetened flaked coconut


Preheat oven to 350. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.

Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.

Banana Whoopie Pies

Recipe from:  MarthaStewart.com

Makes about 3 dozen

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream
4 ounces (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
16 ounces cream cheese, softened
1 cup confectioners' sugar, plus more for dusting


Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.

Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)

Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.

Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately

Almond Crescent Cookies

Recipe from: MarthaStewart.com

Makes 3 dozen

1/3 cup sugar
1/2 cup whole blanched almonds, finely ground
5 ounces (10 tablespoons) unsalted butter, room temperature
1 1/2 cups plus 1 tablespoon all-purpose flour
Vanilla sugar, for rolling


Beat all ingredients until combined, about 2 minutes. Let rest at room temperature for 2 hour.

Preheat oven to 325 degrees. Roll 1 tablespoon of dough into a crescent shape. Place on a baking sheet. Repeat. Bake until light golden brown, 25 to 30 minutes. Cool on trays for 10 minutes. Roll in vanilla sugar. Note: To make vanilla sugar, split two vanilla beans and place in an airtight container with 2 cups sugar. Let stand overnight and up to 3 months.