Champion Chicken Parmesan

TOMATO SAUCE:

1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)

1 cup boiling water

1 teaspoon olive oil

2 cups chopped red bell pepper

1 cup chopped onion

2 (14.5-ounce) cans diced tomatoes, undrained

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh basil

1 tablespoon balsamic vinegar

1/4 teaspoon black pepper

2 garlic cloves, minced

CHICKEN:

1/4 cup all-purpose flour

1/4 cup grated Parmesan cheese

1/4 teaspoon black pepper

4 (4-ounce) skinned, boned chicken breast halves

1 large egg white, lightly beaten

1 tablespoon olive oil

Cooking spray

1 cup (4 ounces) shredded part-skim mozzarella cheese

3 cups hot cooked linguine (about 6 ounces uncooked pasta)

To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.

Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.

Preheat oven to 350°.

To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.

Chef's Table Tomato Soup

I puree this in the blender until it is very smooth. Serve with cheese sandwiches, crackers, etc.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 large onion, chopped
• 2 1/2 cups diced and seeded tomatoes (or 3 14 oz. cans drained diced tomatoes)
• 1 cup chicken stock
• 3/4 cup whipping cream
• 1/2 cup basil pesto
• salt and pepper, to taste

Directions

1. Heat oil in a medium large soup pot. Add onions and cook over medium-low heat until completely translucent.

2. Add tomatoes and bring to a simmer.

3. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.

4. Add whipping cream. Add pesto.

5. Blend to desired consistency with hand blender, food processor or blender.

6. Adjust seasoning with salt and pepper.

Chicken Tostadas

The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Yield: 4 servings

Ingredients

• 1 teaspoon ground cumin (I often use less because it's pretty spicy)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons canola oil
• 12 ounces chicken breast tenders
• 1 cup chopped red onion (about 1)
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup chopped zucchini (about 4 ounces)
• 1/2 cup green salsa (I often use the red salsa we have on hand)
• 3 tablespoons chopped fresh cilantro, divided
• 4 (8-inch) fat-free flour tortillas
• Cooking spray
• 1 cup (4 ounces) shredded Monterey Jack cheese

Preparation

Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Ebelskivers

Ingredients:

4 eggs, separated
1 tablespoon sugar
2 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/4 cup melted shortening
Scant 2 cups milk

Directions:

Beat egg yolks; beat in sugar. Combine dry ingredients. Add alternately with shortening and milk. Beat egg whites until stiff, but not dry. Fold into batter. Grease and ebelskiver pan. Heat until smoking. Fill depressions about half full. When cooked on bottom, turn with two forks. Cook other side. Regrease pan between batches. If desired, dust with powdered sugar.

Blueberry Muffins with Streusel Topping

6 Tablespoons softened butter

2/3 cup sugar

2 eggs

1 teaspoon vanilla extract

2 teaspoons baking powder

1/4 teaspoon salt

2 cups flour

1/2 cup milk

2 cups fresh or frozen blueberries

Streusel Topping:

2 tablespoons butter

2 tablespoons brown sugar

1/4 teaspoon cinnamon

1/2 cup chopped walnuts

Heat oven to 375. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs. Add the vanilla extract, baking powder and salt. Mix in half of the flour and milk alternately, mixing gently by hand. Then add the remaining flour and milk. Stir in the blueberries. Fill greased muffin tins or foil baking cups.

To make streusel topping, cut the butter into small pieces and mix it with the brown sugar, cinnamon, and walnuts. Sprinkle the topping over batter. Bake 25-30 minutes until muffins are lightly browned. Makes one dozen muffins.

Taco Salad (Stapley Recipe)

Stapley Recipe

1 lb. ground beef
(1) 15 oz. can kidney beans, drained
¼ tsp. salt

Brown ground beef and drain fat. Add kidney beans and salt. Set on low heat and warm through.

1/2 onion, chopped
4 oz. grated cheese
1 avocado, sliced
4 small tomatoes, diced
1 head of lettuce
1 bag Tostitos, broken up

Combine with beef mixture, adding tomatoes just before serving. Serve Tostitos on the side.

Sauce:
¾ cup vegetable oil
1 can tomato soup, undiluted
1 package taco seasoning


Note for leftovers: This salad does not keep well when mixed all together so we usually serve all the ingredients separately. 

Peanut Butter Bars

¾ cup butter
½ cup white sugar
2 cups brown sugar
1 egg
¾ cup creamy peanut butter
¾ tsp. soda
¼ tsp. salt
2 tsp. vanilla
1 ½ cups flour
1 ½ cups rolled oats

Spread onto cookie sheet. Bake @ 350 degrees for 10-12 minutes. Let cool. Spread a thin layer of peanut butter on top. Top off with a layer of chocolate frosting.

Chocolate Frosting:
6 T. melted butter
1/3 cup milk heated in microwave with butter
3 cups powdered sugar (add extra if you want a thicker frosting)
1/3 cup cocoa

Mix together powdered sugar and cocoa. Add other ingredients.

Jason's Baked Beans

1 large can pork and beans
½ lb. hamburger
1 small onion
½ green pepper
4 T. brown sugar
½ c. ketchup
2 T. mustard

Brown hamburger. Sautee diced onion and pepper with hamburger. Add ketchup, mustard, brown sugar, and beans. Bake at 350 degrees for 20 minutes covered, then 20 minutes uncovered.

Jason's Beans and Rice

Feeds 6

2 cups beans
10 strips bacon
½ cup chopped onion
2-3 cloves garlic, minced
1 (8 oz.) can tomato sauce
Salt and pepper to taste

Cover beans with water, cook until tender. Add a tsp. salt just before they’re done. Sautee bacon that has been in small pieces. Add onion and garlic. Put beans with ingredients in frying pan, let simmer five minutes. In large pan, combine bean mixture with tomato sauce and let simmer for a few minutes. Do not let scorch.

Tortellini Soup

1 lb. mild Italian sausage
1 onion, chopped
2 garlic cloves, minced
1 C water
2 cans beef broth (or 2 C water and 2 bouillon cubes.)
1/2 C apple juice
3 carrots (I just cut up several baby carrots.)
1 (28 oz) can crushed tomatoes
1 C sliced zucchini
1/2 - 1 green pepper, chopped
4 T parsley, chopped
1 tsp basil
1 tsp oregano
8-oz. cheese tortellini
Fresh grated parmesan cheese

Brown sausage with onion and garlic. Add rest of ingredients except cheese and tortellini and simmer for at least 30 minutes. Add tortellini 5-10 minutes before serving. Sprinkle each bowl of soup with Parmesan cheese.

Mom's Chicken Noodle Soup

1 Tbls. butter
1 c. chopped carrot
1/2 c. sliced celery
1 Tbls. flour
3 1/2 c. chicken broth
1 c. water
1/4 tsp. salt
1/4 tsp. pepper
2 c. uncooked wide egg noodles
1 lb. skinned, boned chicken breast, cut into 1-inch pieces
2 Tbls. parsley

Melt butter in a large soup pot over med-high heat. Add carrots and celery; sauté 3 minutes. stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.

Lion House Wassail

Yield: 36 servings

Ingredients

2 1/4 cups white sugar
4 cups water
2 cinnamon sticks
1 slice fresh ginger root
4 cups orange juice
2 cups lemon juice
8 cups apple juice
8 whole allspice berries
1 tablespoon whole cloves

Directions

1. In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour.

2. Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve.

Rice Pudding

Cook the rice as directed on the package. After it's cooked you add enough milk to cover the rice and a little more. Add 3/4 cup sugar for every 2 cups of rice. Add a two teaspoons of vanilla. Cook it until is soaks up the milk. Cool before serving. Serve with cream, cinnamon and nutmeg.

"No Bake" Cookies

4 Tbl cocoa

2 cups sugar

1 stick butter

1/2 cup milk

1 1/2 cups peanut butter

3 cups oats

1 teaspoon vanilla

Bring first four ingredients to a boil. Boil for 2 minutes. Add peanut butter. Mix until melted. Add oats and vanilla. Spoon onto a cookie sheet or wax paper.

Autumn Pork Chops

4 pork chops

4 Tbl butter, divided

2 apples, cored and halved

3 Tbl brown sugar, packed

2 tsp cinnamon

Arrange pork chops in a 13" x 9" baking pan. Spread one tablespoon of butter over each pork chop. Lay one apple half cut-side down on each pork chop; sprinkle with brown sugar and cinnamon. Bake at 350 degrees for 30-40 minutes or until pork chop centers are no longer pink. Makes 4 servings.

Jimothy's Jewish Godfather Sandwich

Hoagie buns

butter

garlic salt with herbs

roast beef

red sauce (pasta/pizza sauce)

mozzarella cheese

bacon, optional

chips, optional (Jim prefers French Onion Sunchips)

Butter the hoagie buns and sprinkle garlic salt with herbs

Broil it until golden brown

Layer:

roast beef

pizza sauce/spaghetti sauce (red sauce)

mozzarella cheese

bacon optional

chips optional, preferably french onion sun chips

Pumpkin Apple Muffins

2 cups flour

1 1/2 cups sugar

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 Tbl pumpkin pie spice

1 egg, lightly beaten

1 cup canned pumpkin

1/2 cup evaporated milk

1/3 cup corn oil

1 cup apples, peeled and finely chopped

Heat oven to 350 degrees. In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice. In a medium bowl, combine the egg, pumpkin, evaporated milk, and corn oil. Add the egg mixture to the flour mixture and stir just until the dry ingredients are moistened. Stir in the apples. Spoon the batter into greased muffin tins. Bake for 35-40 minutes or until a toothpick inserted into a muffin comes out clean.

Brooklyn's Bok Choy

Spicy Shrimp and Bok Choy Noodle Bowl

Recipe courtesy Rachael Ray

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

10 min

Level:

Easy

Serves:

4 servings

Ingredients

• 3 tablespoons vegetable oil, 3 turns of the pan
• 2 teaspoons crushed red pepper flakes
• 4 cloves garlic, chopped
• 2 inches ginger root, peeled and cut into very thin matchsticks or grated
• 1/2 pound shiitake mushroom caps, sliced, a couple of cups
• 1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
• Salt and pepper
• 1 quart chicken broth
• 1 cup seafood stock, available on soup aisle or, 1 cup clam juice
• 1 1/2 pounds medium peeled and deveined shrimp
• 1/2 pound vermicelli (thin spaghetti)
• 4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Directions

Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.

Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

Texas Sheet Cake

INGREDIENTS:

2 cups all-purpose flour 2 cups white sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 2 eggs 1 cup butter 1 cup water

5 tablespoons unsweetened cocoa powder 6 tablespoons milk 5 tablespoons unsweetened cocoa powder 1/2 cup butter 4 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped walnuts

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
2.	Combine the flour, sugar, baking soda and salt. Mix in the sour cream, then beat in the eggs. Set aside. In a saucepan, melt the butter, then stir in the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended.
3.	Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
4.	For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

From Brooklyn

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Oatmeal Toffee Cookies

1 1/2 cup flour

1 tsp baking soda

1 cup (2 sticks) butter, room temperature

3/4 cup sugar

3/4 cup brown sugar

1 egg

1 tsp vanilla extract

1 1/2 cup oatmeal

1 cup milk chocolate chips

1 cup toffee pieces

Heat oven to 350 degrees. Sift together flour and baking soda. Set aside. In another bowl, cream together butter and sugars for 2-3 minutes. Add egg and vanilla. Add the flour until mixed. Add the oatmeal, chocolate chips and toffee pieces. Spoon onto greased cookie sheets. Bake for 8-10 minutes.

Cheddar Chicken Chowder

2 Bacon slices

1 lb chicken, cut into bite size pieces

1 cup chopped onion

1 cup diced red bell pepper

2 garlic cloves, minced

4 1/2 cups chicken broth

1 3/4 cups diced peeled red potatoes

2 1/3 cups corn

1/2 cup flour

2 cups milk

2/3 c (3 oz) shredded cheddar cheese

1/2 tsp salt

1/4 tsp pepper

Cook bacon in large sauce pan until crisp. Remove bacon, crumble and set aside. Add chicken, onion, bell pepper and garlic to bacon fat in pan. Saute 5 minutes. Add broth and potatoes. Bring to boil. Cover, reduce heat and simmer for 20 minutes. Add corn; stir well. Place flour in a bowl. Gradually add milk, stirring with whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt and pepper. Top with crumbled bacon. Makes 7 (1 1/2 cup) servings.

Chicken Enchiladas with Tomatillo Sauce

1/3 cup half and half

6 oz softened cream cheese

2 cups shredded cooked chicken

1 cup finely chopped onion sauteed

1 teaspoon salt

1 can diced green chilies

1 Tbl diced black olives

12 8" tortillas

Salsa Verde

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

Optional: sour cream, shredded lettuce, cilantro

Combine half and half with cream cheese. Add following 5 ingredients. Fill tortillas with mixture and roll up the tortillas. Lightly pour some of the salsa verde on the bottom of a 9 x 13" pan. Place filled tortillas seam side down in the pan. Spoon more salsa verde on top of the tortillas. Cover with foil and bake at 350 for 20 minutes or until hot. Sprinkle enchiladas with cheeses. Sprinkle sliced black olives over the top and diced tomatoes if desired. Bake 5 minutes more until cheese is bubbly. Serve with sour cream, shredded lettuce, and cilantro.

Chicken Parmesan, 4 servings

4 skinned, boned chicken breast halves

1/2 cup seasoned breadcrumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon dried Italian seasoning

1/8 teaspoon black pepper

1/3 cup all-purpose flour

2 large egg whites, lightly beaten

2 teaspoons olive oil

4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)

3 cups pasta sauce

1 cup (4 ounces) shredded part-skim mozzarella cheese

Basil (optional)

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

2. Combine breadcrumbs, Parmesan cheese, Italian seasoning and pepper in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites and breadcrumb mixture.

3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done.

4. Place 1 cup spaghetti in each of 4 dishes. Spoon 1/2 cup pasta sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese.

5. Preheat broiler. Place dishes on a baking sheet; broil 3 minutes or until cheese melts. Garnish with basil if desired.

Tex-Mex Nachos

3/4 lb ground beef

1/4 cup sliced green onions

3/4 cup taco sauce

1/4 tsp garlic powder

1/8 tsp pepper

1 (15 oz) can kidney beans, drained

1 (8 3/4 oz.) can corn, drained

tortilla chips

3 cups shredded iceberg lettuce

1 cup chopped tomato

1 cup shredded Monterrey Jack cheese

1/2 cup salsa

1/2 cup sour cream

Cook meat and green onions in a large skillet until browned. Stir in taco sauce, garlic powder, pepper, beans, and corn. Cook until thoroughly heated. Spoon 1 cup meat mixture over 1/2 cup chips. Top with lettuce, tomatoes, cheese, salsa, and sour cream. Makes 6 servings.

Tortilla Soup

Ingredients

• Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
• 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
• 1 red bell pepper, split and seeded
• 1 pound chicken breast tenders
• 1 teaspoon poultry seasoning, 1/3 palm full
• 1 teaspoon cumin, 1/3 palm full
• Salt and pepper
• 1 small to medium zucchini, small dice
• 1 medium yellow skinned onion, chopped
• 3 cloves garlic, chopped
• 1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped
• 1 can stewed tomatoes, 28 ounces
• 1 can tomato sauce, 8 ounces
• 3 cups chicken stock
• 4 cups blue corn tortilla chips, broken up into large pieces
• 1 cup shredded cheddar or pepper Jack cheese
• 1/2 cup sour cream

Optional garnishes:

• 1/4 red raw onion, chopped
• 2 to 3 tablespoons chopped cilantro or parsley leaves
• 1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Directions

Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.

While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

(Rachael Ray)

Cream Cheese Frosting

Makes 3 cups.

8 ounces cream cheese, room temperature

1 tsp vanilla extract

1/2 cup unsalted butter, cut into pieces and room temperature

1 pound confectioners' sugar, sifted

1. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.

2. Reduce mixer speed to low. Gradually add sugar beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

Brooklyn's Peppermint Ice-Cream (Sweet Scoops)

30 small peppermint candies, finely crushed

1 cup whole milk

2/3 cup sugar

1/4 teaspoon salt

2 cups heavy cream

(makes 1 1/2 quarts)

Place half of the candy in a small bowl and set aside. Place the other half in a saucepan and add the milk, sugar and salt. Cook over medium-high heat, stirring occasionally, until the sugar and most of the candy are dissolved, about 5 minutes. Pour into a bowl and let cool to room temperature.

Stir the heavy cream into the milk mixture. Cover and refrigerate until very cold, at least 2 hours or up to one day.

Pour cold cream-candy mixture into an ice cream maker and churn according to the manufacturer's instructions. Add reserved crushed candies during the last minute of churning.

Oh Henry Bars

1 cup sugar

1 cup corn syrup

1 1/2 cups peanut butter

6 cups cornflakes

6 oz. chocolate chips

Mix sugar and syrup. Bring to a boil. Turn off heat. Add peanut butter and mix in cornflakes until coated. Press into a 9 x 12" pan. Top with 6 oz chocolate chips. When melted, spread. Cool.

Ginger Chicken

4 servings

1 three inch piece of fresh ginger, peeled and cut into 1/8" thick matchsticks

2 Tbl canola oil

1 1/2 lbs chicken, cut into 1 1/2 inch pieces

1 large onion, thinly sliced

2 cloves garlic, minced

1/4 cup soy sauce

2 Tbl white vinegar

2 Tbl sugar

1/2 cup sliced scallions

1. Soak ginger in cold water for 10 minutes, drain.

2. Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.

3. In same skillet over medium heat, cook ginger, onion and garlic. Stir until browned, 8 to 10 minutes. Add soy sauce, vinegar, sugar. Cook over high heat until thick, 3-4 minutes. Add chicken; stir to warm. Remove from heat. Stir in scallions.

Mississippi Mud Brownies

1 cup butter, melted

2 cups sugar

1/2 cup unsweetened cocoa

4 large eggs, beaten

1 tsp vanilla extract

1/8 tsp salt

1/2 cup flour

1 1/2 cups pecans, toasted

1 (10.5 ounce) bag mini marshmallows

chocolate and caramel topping

Whisk butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15 x 10 inch pan. Bake for 20-25 minutes at 350 degrees. Top with marshmallows and put it back in the oven for about 5 minutes. Drizzle frosting. Cool completely. (can replace first 7 ingredients with a regular brownie mix)

Chocolate Frosting, 2 cups

1 (16 oz) package of powdered sugar

1/2 cup milk

1/3 cup unsweetened cocoa

1/4 cup butter, softened

Beat all ingredients until smooth.

Crepes

1 1/2 cups flour

4 eggs

1 cup milk

1 1/4 cups cold water

3 Tbl butter

1/2 tsp salt

Mix all ingredients in a blender or food processor at high speed for 30 minutes. Scrape down sides and blend for 30 seconds more. Pour batter into a hot buttered pan- just enough to coat it. (lift and tilt pan to coat) Cook over medium-high heat until bubbly. Flip crepe. Cook until golden.

Filler Ideas:

Pudding, Whipped Cream, Fresh fruit, Yogurt, Custard, Ice-Cream

Note: You can also make these a main dish by filling them with meat, cheeses, etc.

Dad's Lasagna

2 lbs uncooked ground sausage

3 carrots, finely chopped

3 stalks celery, finely chopped

3 onions, finely chopped

1 bell pepper (dad usually uses red), finely chopped

2 Tbl olive oil

2 tsp garlic

basil, oregano, salt and pepper to taste

28 oz petite diced tomatoes

24 oz tomato sauce

1 small can tomato paste

2 T sugar

1 box lasagna noodles

1-2 lbs mozzarella cheese, shredded

1 cup cottage cheese (4%), squeeze out liquid with a spoon

1 cup ricotta cheese (made from whole milk)

Grated parmesan cheese to taste

Sauce:

1. Brown 2 lbs of sausage. Drain off the grease. Set the sausage aside.

2. Heat 2 Tbl olive oil and saute carrots, celery, onions, bell pepper, garlic, salt, pepper, basil and oregano.

3. Add 28 ounces petite tomatoes, 24 ounces tomato sauce and 1 little can of tomato paste.

4. Add cooked sausage.

5. Add 2 Tbl sugar

6. Let simmer for 2-3 hours, stirring occasionally.

Preparation:

1. Boil at least 12 lasagna noodles. Run under cold water to handle easily.

2. 1st layer: noodles with light covering of sauce followed by nice layer of mozzarella.

2nd layer: Noodles; nice layer of sauce

3rd layer: Noodles, 1/2 inch layer of cheese mixture (one cup of cottage cheese, 1 cup ricotta, 1 cup mozzarella and small amount of parmesean cheese) Add salt and pepper.

4th layer: Noodles, light layer of sauce, light layer of mozzarella.

3. Bake at 350 degrees for 30 minutes.

4. Let sit for 10-15 minutes before serving. Serve with a scoop of remaining sauce ladled over each piece.

Cinnamon Rolls

Ingredients:

Dough
1 medium russet potato (about 6 ounces), peeled and cut into large chunks
2 tablespoons unsalted butter
1 tablespoon (1 package) active dry yeast
1/2 cup granulated sugar or 1/2 cup (packed) light brown sugar
1/4 cup warm water (105 degrees to 115 degrees F)
2 tablespoons vegetable oil
1 large egg, at room temperature
1 teaspoon salt
5 to 5 1/2 cups unbleached all-purpose flour or bread flour

Filling
4 tablespoons (1/2 stick) unsalted butter, melted
1 1/4 cups (packed) light brown sugar
1 1/2 tablespoons ground cinnamon
1 cup dark raisins or dried currants, plumped in hot water 10 minutes
and drained (optional)
1 cup (4 ounces) walnuts or pecans, toasted and coarsely ground (optional)

Glaze
1 1/2 cups sifted powdered sugar
4 to 5 tablespoons milk

(If you cannot eat all the cinnamon rolls in the same day they are
made you can freeze the rest once they are cool to preserve the light
texture)

1. In a medium saucepan, combine the potato chunks with water to
cover. Bring to a boil, reduce the heat to low, and cook uncovered
until tender, about 20 minutes. Drain the potato, reserving 1 cup of
the liquid. Let the potato water cool to 105 degrees to 115 degrees F.
Meanwhile, process the potato with the butter through a food mill
placed over a bowl or puree it in a food processor fitted with the
metal blade just until smooth. This produces 3/4 to 1 cup of puree.

2. Pour the warm water in a small bowl. Sprinkle the yeast and a pinch
of the granulated or brown sugar over the surface of the water. Stir
to dissolve and let stand at room temperature until foamy, about 10
minutes.

3. In a large mixing bowl with a whisk or in the work bowl of a
heavy-duty electric mixer fitted with the paddle attachment, combine
the pureed potato, the warm potato water, yeast mixture, the remaining
granulated or brown sugar, oil, egg, salt, and 2 cups of the flour.
Beat hard to combine, about 1 minute. Add the remaining flour, 1/2 cup
at a time, until a shaggy dough that just clears the sides of the bowl
is formed.

4. Turn the dough out onto a lightly floured work surface and knead
until smooth and springy, about 4 minutes, dusting with flour only 1
tablespoon at a time as needed to prevent sticking. Take care not to
add too much flour, because the dough should be very satiny.
If kneading by machine, switch from the paddle to the dough hook
and knead for 3 to 4 minutes, or until the dough is smooth and springy
and springs back when pressed. If desired, transfer the dough to a
floured surface and knead briefly by hand.

5. Place the dough in a greased deep container. Turn once to coat the
top and cover with plastic wrap. Let rise in a warm place until
doubled in bulk, 1 to 1 1/2 hours. Gently deflate the dough and let
rise a second time until doubled in bulk, 50 minutes to 1 hour.

6. Gently deflate the dough. Turn the dough out onto a lightly floured
work surface. Parchment-line a baking sheet. Divide the dough into 2
equal portions. Roll out each portion into a 10-by-14 inch rectangle
at least 1/4 inch thick. Brush the surface of each rectangle with the
melted butter. Sprinkle the surface of each rectangle evenly with half
of the brown sugar and cinnamon, leaving a 1 inch border around the
edges. Sprinkle with the raisins or currants and ground nuts if using.
Starting from the long side, roll the dough up jelly-roll fashion.
Pinch the seams together and using a serrated knife or dental floss,
cut each roll crosswise into 9 equal portions, each 1 to 1 1/2 inches
thick. Place each portion cut side up on a parchment-lined baking
sheet at least 2 inches apart. Press gently to flatten each swirl
slightly. Alternatively, place in 18 greased 3-inch muffin pan cups
for a top-knot effect. Cover loosely with plastic wrap and let rise at
room temperature just until puffy, about 20 minutes. (The rolls may be
refrigerated and transferred later ot the oven).

7. Twenty minutes before baking,j preheat the over to 350 degrees F.
Place the baking sheet or muffin cups on a rack in the center of the
oven and bake 25 to 30 minutes, or until golden brown and firm to the
touch. Using a metal spatula, remove to a rack. Immediately prepare
the glaze. Let stand until just warm before eating. (The rolls may be
cooled and frozen in heavy-duty plastic bags up to 3 months).

Shrimp Scampi

Ingredients:

• 1 1/2 pounds large shrimp (about 16 to 24)
• 1/3 cup clarified butter
• 4 tablespoons minced garlic
• 6 green onions, thinly sliced
• 1/4 cup dry white grape juice
• 2 tablespoons lemon juice, fresh if possible
• 2 tablespoons chopped fresh parsley
• salt and pepper, to taste

Preparation:

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, grape juice and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.

Individual Strawberry Shortcakes

Ingredients

• 1 quart strawberries, hulled and quartered
• 1/4 cup sugar plus 3 tablespoons sugar, plus 8 teaspoons
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons butter, cold and cubed
• 2/3 cup half-and-half, plus 1/4 cup
• Sweetened whipped cream
• Fresh mint sprigs, for garnish

Directions

Preheat oven to 400 degrees F.

In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve.

In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough.

Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together. Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits.

Transfer the biscuits to a parchment paper lined baking sheet. Brush the tops of each biscuit with the remaining half-and-half and sprinkle each with 1 teaspoon sugar. Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.

Remove from the oven and let cool slightly. Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half. Garnish with fresh mint and more strawberries.