Raspberry Pecan Streusel Coffeecake

Ingredients:

Streusel:
1/4 C. (1/2 stick) butter or margarine
1/3 C. firmly packed light brown sugar
1/3 C. all-purpose flour
1/2 tsp. ground cinnamon
1/4 Cup crumbled Pecans (walnuts or almonds also)

Cake:
2 1/2 C. all-purpose flour
1 1/2 C. granulated sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
3/4 C. (1 1/2 sticks) butter or margarine
3 eggs
1 C. dairy sour cream
1 1/2 tsp. vanilla
1/2 pint Raspberries (or Blueberries)

Glaze:
1/2 C. confectioners' sugar
1 Tbs. milk

Directions
Preheat oven to 350 degrees. Spray a 2 qt. square casserole with nonstick cooking spray. *For streusel, in small bowl, combine butter, sugar, flour and cinnamon until crumbly; add almonds; set aside.
For cake, in large bowl, stir together flour, sugar, baking powder and soda. With electric mixer at low, beat until butter is distributed and mixture is almost smooth. Add eggs, sour cream and vanilla, then beat at medium speed until combined.
Pour 2/3 batter into prepared pan. Top batter with raspberries then pour remaining batter over berries. Bake in preheated oven 30-35 minutes until cake is browned on top, but still wobbly in center. Remove from oven and top with streusel. Microwave on medium high (70% power) 5-7 minutes until cake tester inserted in center comes out clean; let cake cool…. Combine glaze ingredients, drizzle on cake.

Pesto Sauce (using Basil)

INGREDIENTS

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

DIRECTIONS
Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.


Serve tossed with a hot pasta of your choice!

Sun-Dried Tomato Pesto Sauce

INGREDIENTS

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

DIRECTIONS
Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.


Serve tossed with a hot pasta of your choice!

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Estimated Times:
Preparation - 15 min Cooking - 9 min Cooling Time - 15 min cooling
Yields - 60 cookies

This famous classic American cookie is a treat no matter what the age or occasion.

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

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Easy Blueberry Pound Cake

Ingredients

2 cups blueberries, fresh or frozen
1 box yellow cake mix with pudding
1 small box vanilla instant pudding
3 eggs
1/2 Cup vegatable oil


Directions

Mix all ingredients together except the berries. Fold in the blueberries and bake at 325 degrees in greased bundt pan for 1 hour. Cool about 15 minutes; transfer to serving plate. Dust with confectioner's sugar.

Cheesy Baked Chicken and Pasta

Prep15 min
Cook40 min
Total: 55 min

Ingredients

2 bags Farfalle pasta (or any pasta)
4 tablespoons olive oil
2 cups half and half
3 cups cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) jar Sundried tomatoes in oil
¾ can box frozen green peas
2 cups shredded mozzarella
3 TBS butter
1/2 cup chopped fresh flat-leaf parsley
3 TBS flour
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup plain bread crumbs
1 cup grated Parmesan or Asiago cheese
4 tablespoon butter, plus more for buttering the baking dish

Directions
Preheat the oven to 400 degrees F. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender and drain.
Meanwhile, put the olive oil in a medium sauté pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, add salt and pepper and stir to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. In the sauté pan add 3 TBS butter and flour, whisk it until it gets thick and slowly add the half and half until you get a thick sauce. When sauce is blended and thickened add in the cup of grated cheese and the parsley and mix well. Chop up the sun dried tomatoes, add them and the peas in.
Stir all to combine. Lastly add the mozzarella. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Italian Fresh Purple Grape Cake

"Grape cake is an ideal match for vin santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates"

PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min
Original recipe yield 1 - 9 inch springform

INGREDIENTS

2 eggs
2/3 cup white sugar
4 tablespoons unsalted butter, melted
1/4 cup extra virgin olive oil
1/3 cup milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 pinch salt
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
10 ounces small purple grapes

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.
Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

Beef Bourguignon (Beef Stew) by Barefoot Contessa

I am a tremendous Barefoot Contessa fan. She is such a talented cook and entertainer. I make this stew many times a year and leave out this or that ingredient depending on what I have. You can serve it over a mound of mashed potatoes or use the whole ones. I almost always make it without the mushrooms and the bacon. Everything else is a necessity for just the right combination of rich flavors. A good quality wine is a must. This time I used a bottle of good Tuscan wine that we received for a gift. The flavor that a good wine puts into the meat is unbeatable!

Prep: 30 min

Cook: 1 hr 15 min

Total: 1 hr 45 min

Servings: 6

Ingredients

1 tablespoon good olive oil

8 ounces dry cured center cut applewood smoked bacon, diced

2 1/2 pounds chuck beef cut into 1-inch cubes

Kosher salt

Freshly ground black pepper

1 pound carrots, sliced diagonally into 1-inch chunks

2 yellow onions, sliced

2 teaspoons chopped garlic (2 cloves)

1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir

1 can (2 cups) beef broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

4 tablespoons unsalted butter at room temperature, divided

3 tablespoons all-purpose flour

1 pound frozen whole onions

1 pound fresh mushrooms stems discarded, caps thickly sliced

Directions

Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

***To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over slice of bread sprinkle with parsley.

Shortbread Cookies dipped in Chocolate

3 STICKS BUTTER AT ROOM TEMP
1 CUP SUGAR
1TESASPOON VANILLA
3 ½ CUPS FLOUR
¼ TSP KOSHER SALT

*OPTIONAL*
1/2 BAG SEMI-SWEET CHOCOLATE CHIPS

(I MADE HALF OF THE BATCH WITH NO CHOCOLATE AND THEY WERE STILL A BIG HIT! CRUNCHY AND NOT TOO SWEET! )

MIX INGREDIENTS ON LOW UNTIL IT ALL COMES TOGETHER. TAKE IT OUT AND WORK THE DOUGH A MIN OR TWO ON A CUTTING BOARD AND THEN SHAPE INTO A LARGE FLAT DISK…WRAP IN PLASTIC WRAP AND CHILL FOR HALF HOUR. ROLL OUT TO HALF INCH THIHK, CUT OUT SHAPES OF YOUR CHOICE, SPRINKLE WITH A LITTLE SUGAR, THEN BAKE ON AN UNGREASED COOKIE SHEET AT 350 DEGREES FOR ABOUT 20 MINS. MICROWAVE CHOCOLATE CHIPS AT 30 SEC INTERVALS, STIRRING IN BETWEEN AND KEEP REPEATING UNTIL THE CHOCOLATE IS THIN ENOUGH TO SPREAD OR DIP THE COOKIE IN. DIP HALF A COOKIE IN THE CHOCOLATE OR SPREAD IT ON WITH THE BACK OF A SPOON, PUT BACK ONTO COOLED COOKIE SHEET TO DRY,

Chicken Cordon Bleu

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

*NOTE*
I added the ingredients and directions if you want to make it with sauce on top.

INGREDIENTS:

4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs


SAUCE:
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
2 tablespoons white wine or chicken broth
Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.

2. Pound chicken breasts to 1/4 inch thickness.

3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.

4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Place 1/2 cheese slice on top of each breast, let melt, remove toothpicks and serve with sauce and parsely over top.

TO MAKE SAUCE:
In a 1-qt. microwave-safe dish, heat the butter on high for 30 seconds; stir in the flour until smooth. Cook, uncovered, on high for 30 seconds. Add milk and salt. Cook 3-4 minutes longer or until thickened. Stir in cheese until smooth. Add the wine or broth. Serve over chicken.

Vegetable Lasagna

Ingredients:
•Alfredo Sauce
•8 ounces butter
•1 1/2 cup whipping cream
•freshly ground white pepper
•1 1/2 cups fresh grated Parmesan cheese
•.•18 slices mozzarella cheese
•.
•Ricotta Mixture:
•2 cups ricotta cheese
•1/3 cup grated Parmesan cheese
•3/4 cup shredded mozzarella
•2 tablespoons sliced green onions
•2 teaspoons minced fresh parsley
•1/2 teaspoon salt
•1/8 teaspoon black pepper
•1/4 each teaspoon dried leaf basil and oregano
•1 1/2 cups prepared Alfredo sauce
•.
•Vegetables
•2 cups chopped carrots
•4 cups sliced mushrooms
•1 cup chopped onion
•1 tablespoon butter
•2 cups chopped or sliced red bell peppers
•1 cup chopped or sliced green bell pepper
•2 cups sliced zucchini
•4 cups broccoli florets
•lasagna strips

Preparation:
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.
Alfredo Sauce
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.

Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.


In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.

Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.

Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.
Serves 8.

Carmella's Chicken with Sundried Tomatoes and Olives

OK, ladies - the chicken with sundried tomatoes and olives

I used 4 thin cut cutlets. seasoned with salt and pepper, just browned in a non-stick frying pan in a little olive oil and put aside
2 cloves of garlic, minced
1 small onion chopped

browned in 2 tablespoons of olive oil
add a little salt and fresh ground pepper
add a cup of white wine (use whatever is opened!)
let that reduce down a bit.
I used 10 sundried tomatoes in olive oil, chopped roughly
one small can of sliced black olives drained.
to thicken the sauce I use a little bit of Wondra flour - about a tablespoon (I swear by it for gravies)....don't mix it with water, just sprinkle a little bit over the wine and wisk it to keep it from getting lumpy. If it gets too think add a litte water. When it's thick enough, add the tomatoes and olives and put the chicken back in the pan. Let it simmer for about 10 minutes. I serve it over either saffron rice or rice with herbs de provence and either a salad or green veggie.
Just a note....if you want to use chicken broth instead of the wine, don't add any salt to the chicken or the dish itself. I did it once and it was WAY too salty.

Tracy's Stuffed Cabbage

Tracy's STUFFED CABBAGE

Make the stuffing just like meatballs, but with rice too, boil the cabbage until soft & put filling in the middle (but don't overstuff, you dont want it falling out.) roll it up and put tooth picks through to keep them together. I cook mine on stove top in a nice big pot of tomato sauce. Simmer it just like meatballs for about the same amount of time. (Can also be put in a bake dish with a little Olive Oil on the bottom and cooked at 375 for about 45-1 hour)Comes out really good. Let me know how it goes or if you need more info.

Chicken Scarpiello

INGREDIENTS
• 1 1/4 pounds skinless, boneless chicken breast halves
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 teaspoons butter
• 2 tablespoons shallots, minced
• 2 cloves garlic, minced
• 1 cup water
• 1/2 cup white wine
• 1 cube chicken bouillon
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1 pinch ground black pepper

DIRECTIONS

1.Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
2.In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
3.To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes