Now on to the good stuff: FOOD!!!! There are a lot of recipes this month to help you prepare for the holidays:

PANETONNE (CHRISTMAS CAKE) RECIPE
SANTA’S SECRET**

Ingredients

• 4 tbsp warm milk
• 1 tbsp dried yeast
• 8 tbsp sugar
• 2 sticks butter room temperature
• 5 large eggs beaten
• 2 tsp vanilla extract
• grated zest of 1 lemon
• grated zest of 1 orange
• 3 1/2 cups flour plus extra (up to 1/2 to 2/3 cups more)
• pinch of salt
• 7 tbsp raisins
• 3 tbsp rum extract or real rum
• 2 tbsp candied lemon and orange peel finely chopped
• butter for greasing

For the topping

• 1 tbsp egg white
• 1 tbsp icing sugar
• more icing sugar for dusting

Equipment

• Panettone cake pan
• large mixing bowl
• silicone brush
• large spoon
• hand mixer
• small saucepan

Instructions

• Two days before: soak the raisins in rum for two days**
• Grease a Panettone pan with softened butter
• Place the warm milk in a bowl and add the yeast and 1 tsp of sugar, mix well and leave for a few minutes.
• Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, using a hand mixer, until light and creamy.
• Add lemon and orange zest and mix.
• Add the eggs a little at a time until all are well incorporated.
• If the mixture starts to curdle, add a tablespoon of the flour and beat in with the eggs.
• Place the flour in a large bowl, fluff, and mix with a pinch of salt and make a well.
• Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough.
• Knead for 5 mins in the bowl until the mixture starts to come together and is pretty sticky.
• Put the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you get a soft, stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture from sticking.
• Place in a lightly greased bowl and cover with plastic wrap; keep in a warm place for 2 hrs or until it doubled in size.
• When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins and chopped candied peel. Shape the dough into a ball and pop into the prepared Panettone pan. If using an 8″ deep cake pan, wrap a layer of baking parchment around the outside of the tin, to come up about 2″ above the rim, and secure the paper with string.  This will help contain the dough as it rises.
• Cover lightly with plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.
• Preheat the oven to 350 F
• Mix together the icing sugar and egg white and gently brush over the top of the Panettone.
• Place the Panettone in the oven and bake for 50 – 55 mins or until golden and risen. Insert a skewer into the middle of the cake to test if done.
• Leave to cool in the pan for 10 mins before turning out onto a cooling rack.
• Leave to cool completely before dusting with icing sugar.
• Cut into wedges to serve.

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LEFTOVERS?  TURKEY MEATLOAF!

Depending on how much you have, chop 2-3 cups of turkey in a food processor…don’t pulverize it, just chop it.  Add left over stuffing and a little melted butter—2-3 tablespoons.  Form into a loaf pan and cover with foil. bake on 325 for about 20-minutes until heated through.  As soon as it comes out of the oven spread cranberry sauce on top.  Voila!

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If you are having house-guests you’ll want to have this handy and easy finger picking offering:

HAM & CHEESE SLIDERS

• 12 Hawaiian style rolls -split in half (top and bottom)
• ¾ lb. deli ham thinly sliced
• ½ pound Swiss cheese
• 6 tbsp. melted butter
• 2 tsp Dijon mustard
• 1 ½ tsp dried minced onion
• 1 tsp Worcestershire sauce
• 1 tbs chopped parsley
• Cooking spray

Preheat oven to 350.
Coat sheet pan with spray.
Place bottom of rolls on the pan.
Layer ham first and then cheese.
Place top of rolls over the cheese.
In a small bowl whisk the butter, mustard, dried onion, Worcestershire sauce.
Drizzle mixture over rolls.
Cover sandwiches with foil and bake for 15 minutes.
Uncover and bake 3-5 more minutes until tops are lightly browned

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PUREE PEA SOUP WITH MINT – VERY AROMATIC AND FILLING

Ingredients

• 2 Tablespoons Olive Oil;
• 1 large Vidalia or Sweet Onion, sliced;
• 2 Garlic cloves, sliced;
• 2 cups frozen peas;
• 2 cups Vegetable Stock;
• 1⁄4 teaspoon Salt;
• 4 stalks of fresh Tarragon leaves, off stem;
• 6 fresh mint leaves, off stem, plus a few for garnish per serving;
• 6 ounces of nonfat plain Greek Yogurt.

Directions

In a large pot over a medium flame, heat the olive oil.
Add the onions and garlic. Sauté until golden brown, for about two to three minutes.
Add the peas, vegetable stock, tarragon, mint and salt. Blend together.
Lower the flame and cover the pot to simmer for twenty to thirty minutes.
Stir in yogurt. Simmer five more minutes.
Using a hand-held emulsifier or in a mixer puree the contents.
Remove and serve warm.  Or place into a container in the refrigerator until chilled. Remove from refrigerator and serve in bowls. Garnish with fresh mint leaves.

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Creamy Tomato & White Bean Soup

• 2-3 cups of croutons – flavored or unflavored – your choice
• 1 Tbsp. extra-virgin olive oil
• 1 small yellow onion, chopped
• 3 cloves garlic, finely chopped
• 1/4 c. tomato paste
• 1 (28-oz.) can whole peeled tomatoes
• 2 c. low-sodium chicken or vegetable broth
• 2 (15-oz.) cans cannellini beans, rinsed, drained, divided
• 1 tsp. dried oregano
• Pinch of crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 3 c. packed baby spinach
• 1 cup grated Parmesan, (1/2 for soup the other half for serving)
• 1/2 c. heavy cream

In a large pot over medium heat, heat oil.

Add onion and cook, stirring, until softened, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until onions are coated and paste slightly darkens, about 2 minutes.

Stir in tomatoes, broth, and 1 cup beans until combined.

Add oregano and red pepper flakes; season with salt and black pepper.

Bring to a boil, then reduce heat to medium-low and bring to a simmer.

Cook, stirring occasionally, until slightly reduced and flavors have melded, about 20 minutes.

Remove pot from heat and carefully puree with an immersion blender until smooth.

OR transfer soup to a standard blender and blend, stopping to allow steam to escape very carefully every 10 seconds, until smooth.

Return soup to medium-low heat. Add spinach, half of the Parmesan, cream, and remaining beans.

Bring to a simmer and cook, stirring occasionally, until spinach is wilted and cheese is melted and incorporated, about 10 minutes more.

Divide soup among bowls. Top with croutons and more Parmesan.

Pumpkin Pie

Pastry for one 9 inch pastry pans:

• 1 cups flour
• 1/2 tsp. salt
• 1/3 cups butter
• 2-3 tbs. cold water
• Sift flour and salt together
• Add butter and cut it through with pastry blender until mixture is in pieces , pea size
• Add cold water a few drops at time until moistened enough to hold together in a ball
• Wrap in plastic and chill in frig. for 15-30 mins.
• Roll out dough and fit into 9” pie pan fluting the edges.

Filling:

• 2 Large eggs, beaten
• ¾ Cup brown sugar (may also use white sugar)
• ½ Teaspoon salt
• 1 Teaspoon cinnamon
• ½ Teaspoon ginger
• ¼ Teaspoon nutmeg
• ¼ Teaspoon clove
• 15 oz can pumpkin puree
• 1 12oz can evaporated milk
• In a medium bowl combine ingredients in order listed above.
• Pour the mixture into unbaked piecrust. Bake in pre heat oven at 425 for 15 minutes.
• Reduce heat to 350 bake for 40-50 minutes or until knife inserted in center comes out clean.
• Cool 2 hrs. and serve or refrigerate.

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Short Ribs – Crock Pot Recipe – You can make two different dinners from this

• 2 lbs. short ribs
• 1 lb. mushrooms – washed and sliced
• 1 large leek (or onion) sliced thin
• 3 cloves crushed garlic
• 1 tablespoon olive oil
• 1 ½ cups dry red wine (don’t worry the alcohol will evaporate)
• 8 oz. broth (bone is the best but you can use chicken or vegetable)
• 1 tsp. ground savory
• 1 tsp. dry oregano
• 1 tsp. thyme
• Pinch of salt
• Fresh ground pepper – to your taste

Brown the short ribs in the olive oil.  Don’t overcook. Remove and set aside.
Brown the leeks and garlic in the same pan.
Pour the wine and broth into the crock pot and add savory, oregano, thyme, salt & pepper.  Stir together.
Add ribs and top with the mushrooms.
Cook 6 hours on high or 8 hours on low.
The meat will literally fall off the bone, which you can discard.
First meal is the beef.  Serve with mashed potatoes

Second meal (which is the best part for me)
Pappardelle pasta.  Those are the long flat ones that are about a ¼ inch thick.  They usually come in spirals. Depending on how many people you are feeding you can decide how much pasta to make.
Use the mushroom sauce on top.
Garnish with fresh basil, grated parmesan, or pecorino cheese.
If you’re like me and you want to give it a kick, sprinkle crushed red pepper.
Buon appetito!

On to easy recipes while you scurry around getting kids off to school or turning over your summer wardrobe.

Grilled cheese sandwiches.  Here are a couple of my favorites.  BTW, did you know you can substitute mayonnaise (the real stuff) instead of butter?  I recently discovered that many diners use it in place of butter.

Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread

Make sure the bacon is cooked first.

*Slather up two slices of bread with either butter or mayo.  Place slathered side down on medium heat in frying pan.

Place 2-3 slices of Swiss cheese on each slice of bread.  When cheese starts to melt top with bacon and a slice of tomato.  Let melt for another minute.  Carefully flip one of the slices over and place on top of the other – cheese meets cheese.   Yummy.

If you want a little tang:
Sourdough bread
Provolone
Cheddar
*Same routine as above substituting cheeses

Even more tang:
Your choice of bread
Monterey Jack
Jalapeno peppers – as much heat as you can stand
*Same routine as above substituting cheese and adding peppers

For something fresh and easy try a Caprisi salad or sandwich.

Get fresh mozzarella, I mean fresh, not the stuff hermetically sealed.  If you can.

Fresh beefsteak tomato

Fresh Basil

Make ¼ inch slices of the cheese and tomatoes.

Lay them out like a fan alternating cheese, tomato, basil leaves.

You can make a sandwich out of this, or serve it with bread on the side.

Drizzle a little balsamic vinegar.  It looks refreshing and tastes delicious.

Note:  never refrigerate fresh mozzarella.  It makes it hard.  You can keep it in a cool place for up to a week. Cheese never lasts that long in my house.

TUSCAN STYLE COLLARD GREENS (A LITTLE BIT OF ITALY)

INGREDIENTS

• 2 large bunches local collards
• 16 oz. low-sodium vegetable broth, divided
• 1/3 cup extra-virgin olive oil
• 1 clove garlic, chopped
• 2 large leeks, washed, white part diced (slice 2-3 rings for garnish)
• 1/3 lb. pancetta or bacon chopped

DIRECTIONS

• Cut or tear collard leaves off stems.
• Clean by rinsing repeatedly in cold water. Soak and use a salad spinner if you have one.
• Cut into two-inch strips.
• Place in a large pot, cover generously with vegetable broth (reserve 1/3 cup broth for later), and bring to a low boil.
• Cook until collards are almost tender, about 20 minutes. Drain and set aside.
• Heat olive oil in a large frying pan over medium heat.
• Sauté garlic for two minutes, or until tender. Using slotted spoon, remove garlic to a bowl.
• Add diced leeks to pan, and sauté until tender, about 10 minutes—do not brown.
• Remove leeks to garlic bowl. Add pancetta/bacon to frying pan, and sauté until browned.
• Return garlic and leeks to pan.
• Add reserved vegetable broth and collards.
• Stir gently and thoroughly until collards are completely cooked, about three minutes. Serve.

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SOUTHERN FRIED CHICKEN

INGREDIENTS

• Cut up whole chicken
• 1 cup buttermilk
• 3 cups whole wheat flour
• 2 cup corn meal
• 2 tablespoons sea salt
• 1 tsp black pepper
• 1 tablespoon garlic powder
• 3-4 cups Wesson or high heat oil – enough to cover frying pan by at least 1 inch

DIRECTIONS

• Wash Chicken – soak in slightly salted water for 10 minutes
• Blend dry ingredients and let sit for 10 minutes
• Heat oil until a drop of water sizzles
• Dip chicken in buttermilk
• Dredge chicken through dry ingredients and place in hot oil
• Keep an eye on the chicken—when it is brown on one side turn over and cook other side.

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EASY POTATO SALAD

INGREDIENTS

• 2 lbs. New Potatoes or red potatoes cubed and cooked – let cool a bit
• ¼ teaspoon salt
• ¾ cup ranch dressing [with or without bacon] or add your own
• ¼ cup bacon bits or crumbled bacon

DIRECTIONS

• Mix and serve or refrigerate for 2 hours and serve

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FLOURLESS CHOCOLATE CAKE – ANOTHER CONTEST WINNER!

INGREDIENTS

• 4 ounces fine-quality bittersweet chocolate (not unsweetened)
• 1 stick (1/2 cup) unsalted butter
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder plus additional for sprinkling

DIRECTIONS

• Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
• Chop chocolate into small pieces.
• In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.
• Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
• Add eggs and whisk well.
• Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
• Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
• Cool cake in pan on a rack for 5 minutes and invert onto a serving plate.
• Dust cake with additional cocoa powder. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Here are a couple of my favorite summer specials.   Nothing says summer more than watermelon (besides the heat!)

WATERMELON AND BLUEBERRY SALAD

Also very patriotic looking

Suggestion: prepare the fruit ahead of time and leave them in their own bowl, in the frig; then toss everything together just before you’re ready to serve.

Ingredients

• 2 ounces olive oil
• 1 ounce balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup finely diced red onion (optional)
• 8 cups diced watermelon
• 2 cups fresh blueberries
• 1/4 cup rough chopped fresh mint leaves
• 1/2 cup crumbled feta cheese or Ricotta Salata (this is a DRY Ricotta – a nice substitute if you can find it. It has a similar consistency as Feta but a little less tangy)

Instructions

1. In a large bowl, whisk together olive oil, balsamic vinegar, salt, pepper and diced red onion.
2. Add the diced watermelon, blueberries, mint and cheese to bowl. Gently toss to coat.

SLOPPY JOES

Always a crowd pleaser. You can prepare a day ahead and reheat the next day.

Ingredients

• 1 Tbsp. canola or light olive oil
• 1 small onion, chopped
• 1 red or orange bell pepper (stay away from the green ones -they’re much harder to digest
• 4 cloves garlic, chopped
• 1/4 tsp. dried oregano
• Kosher salt and freshly ground black pepper
• 1 1/4 lb. 80% lean ground beef
• 1/2 c. ketchup
• 1/2 c. lager beer
• 3 Tbsp. Worcestershire sauce
• 1 Tbsp. tomato paste
• 1 Tbsp. brown sugar
• 1 tsp. chili powder (more or none, depending on how much “heat” you prefer)
• 3 Tbsp. unsalted or salted butter to toast hamburger buns
• Toasted hamburger buns, sliced dill pickles

Instructions

1. Heat oil in a large skillet pan over medium-low heat.
2. Add onion, pepper, garlic, and oregano. Season with salt and pepper. Stir occasionally, until softened, 8 to 10 minutes.
3. Increase heat to medium. Add beef and season with salt and pepper.
4. Break up beef with spoon, stirring occasionally, until brown, 5 to 6 minutes.
5. Stir in ketchup, beer, Worcestershire, tomato paste, sugar, and chili powder.
6. Reduce heat to medium-low and simmer until sauce has thickened, 15 to 20 minutes.

Serve on buns topped with pickles

Bacon Potato Salad – yes! Bacon!

Ingredients

• 2 lb. small new potatoes
• Kosher salt and freshly ground black pepper
• 2 Tbsp. sour cream
• 2 Tbsp. mayonnaise
• 1 1/2 Tbsp. white wine vinegar
• 12 oz. assorted-colored cherry or grape tomatoes
• 4 slices bacon, cooked and broken into pieces
• 1 1/2 Cups baby arugula
• Chopped chives, for serving

Instructions

1. Place potatoes in a large pot of salted water; bring to a boil. Reduce to a simmer and cook until just tender, 10 to 15 minutes.
2. Drain and run under cold water to cool. Once cool, cut in half (or quarter, if large).
3. Whisk together sour cream, mayonnaise, and vinegar in a bowl. Season with salt and pepper. Add potatoes and toss to coat. Fold in tomatoes, bacon, and arugula. Top with chives.

I LOVE bacon.  I make a salad with a pound of bacon but I’ll share that recipe another time.  With summer Bar-B-Ques I thought you might try a different take on potato salad.  You have to turn on the stove for that one, but the dessert recipe I included is No Bake!

I am also including an orzo recipe compliments of Gail Gallagher; and a sneak peak at a recipe that will be featured in an anthology scheduled for next spring.

German Potato Salad

Ingredients

• 5 slices bacon (diced and cooked until crisp)
• 2 tablespoons bacon drippings
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 tablespoon prepared mustard
• 1/2 cup cider vinegar
• 1/2 cup water
• 4 cups sliced cooked potatoes – look for thin skinned like red or fingerling

Directions

1. Boil already-sliced potatoes until they are cooked through. Set aside.
2. Cook the bacon and keep the drippings. Set it aside to cool.
3. Heat bacon drippings in a pan large enough to add the potatoes.
4. Blend in flour, sugar, salt, and mustard.
5. Slowly add vinegar and water, stir until smooth.
6. Continue cooking over low heat, until thickened.
7. Add potatoes and heat through, slowly add crumbled bacon-save a few tablespoons for garnish.
8. Serve warm or room temp.

No Bake Cheesecake

Ingredients

• 1 (8 ounce) package cream cheese, softened
• ⅓ cup white sugar
• 4 cups frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• ½ pint sliced fresh strawberries – sprinkled with sugar – set aside

Directions

1. Beat cream cheese and sugar until smooth.
2. Fold in whipped topping.
3. Spoon mixture into graham crumb crust. Refrigerate for 2 hours.
4. Once the cheesecake has set, garnish with sliced strawberries.

Grandma Matilda’s Plum Cake courtesy of Patricia Dorph

Ingredients

• 1 cup butter, plus some to coat pan
• ¾ cup sugar
• 1 cup flour
• 1 tsp baking powder
• Pinch of salt
• 2 eggs
• Juice of 2 lemons
• 1 tsp cinnamon
• 1 tsp sugar
• 6 ripe plums – cut into slices (remove pit)

Directions

1. Preheat oven to 350.
2. Coat round nine-inch pan with butter.
3. Mix the sugar and 1 cup butter together until creamy.
4. Stir in eggs.
5. Add dry ingredients until mixed through.
6. Spread mixture into pan.
7. Begin in the middle and place 4-6 slices into a fan pattern, then alternate layers as you move from the middle of the pan to the inside edge.
8. Place in oven. Bake 40 minutes and check with a toothpick to be sure it comes out clean. If not bake an additional five minutes.

Summer Orzo Salad

Ingredients

• 1 box or bag of orzo (16 oz)
• 1  1/2 tablespoon Lemon Zest
• Juice of 2 lemons (add more after the orzo cools to keep moist)
• 1 tablespoon fresh parsley chopped up
• 2 tablespoons olive oil
• 2 cloves of garlic finely chopped or mashed up
• 1 cup of frozen baby peas – I put them in water to slightly thaw while orzo is cooking
• 1/4 – 1/2 cup chopped up scallions (or I substitute sweet onions)
• Salt and pepper to taste
• 1/2 cup parmesan cheese
• 1 cup packed arugula ( you can judge how much after mixing some through)

Directions

1. Cook the orzo per package and drain well.
2. Mix in the olive oil, lemon zest, garlic, peas, parsley, lemon juice and scallions. Mix well.
3. Put aside until cool. Put in refrigerator covered after it stops steaming.
4. After it is cool, mix in the parmesan cheese and the arugula.
   If you mix the cheese and arugula while it is still warm the cheese will melt and make it icky.
5. Serve cold.

NOTE: if you have had the salad in the refrigerator for a couple of hours you might need to add a touch more olive oil and lemon as sometimes it gets absorbed into the orzo!

It’s time for Fresh Basil!!

Watermelon Salad – Delicious and Pretty

Prep time: 15 mins
Total time: 15 mins
Serves: 4

Ingredients

• ⅓ cup extra virgin olive oil
• 3 T fresh lemon juice
• Salt and pepper, to taste
• 1 8-lb seedless watermelon cut into 1½-inch chunks
• 1 cup reduced-fat feta
• 1 small sweet onion
• 1 cup coarsely chopped basil leaves

Instructions

In a large bowl, whisk the olive oil, lemon juice, salt and pepper. Add the watermelon, feta and onion and toss gently. Garnish with the basil and serve.

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Smoked Mozzarella Salad

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Serves: 8

Ingredients

• ¼ cup grated Parmesan cheese
• ¼ cup chopped parsley
• ½ cup low-fat mayonnaise
• ¼ cup white wine vinegar
• 3 cloves garlic, minced (1 and ½ tsp.)
• Pinch of cayenne pepper
• Salt and freshly ground pepper to taste
• ½ pound whole wheat penne pasta
• 2 cups packed baby spinach, washed and stemmed
• 4 pieces jarred roasted red pepper, diced
• ½ pound smoked mozzarella cheese, diced (use regular mozzarella if you can’t find smoked)
• Fresh basil (optional)

Instructions

1. Combine the Parmesan cheese, parsley, mayonnaise, vinegar, garlic, cayenne pepper, and salt and pepper with a hand mixer or in the bowl of food processor or in a blender until the dressing is smooth.
2. In a large pot of boiling salted water, cook the pasta until it is al dente. Drain the pasta into a colander, run cold water over it or submerge it in ice water until chilled through, and drain well. In a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers, and smoked mozzarella.
3. Garnish with fresh basil, if desired. For best results, make this ahead of time and let chill for 2-4 hours before serving. Serve cold.

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Pulled Pork Sandwiches

20 minutes prep
8 hours cook time
Serves 8-10

Ingredients

• 4 pounds pork shoulder
• 2 tablespoons paprika or try smoked paprika for more of that smoked flavor
• 2 tablespoons brown sugar
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/4 cup apple cider vinegar
• 3/4 cup water
• 10-12 slider buns or 8 regular buns

Instructions

1. Cut pork into 3-4 pieces
2. Mix all dried spices together and rub into all sides of the pork
3. Place vinegar and water in bottom of slow cooker and add pork
4. Cover and cook for 8 hours
5. Remove pork and shred
6. Serve on slider buns or Hawaiian buns

Stuffed Shells 

Ingredients

• 1 lb. of large macaroni shells
• 2 cups Ricotta cheese – please don’t ruin it with cottage cheese!
• 1 cup parmesan or Romano cheese – grated
• ¼ cup chopped fresh parsley – the dried stuff doesn’t do it
• ½ cup chopped fresh basil – this you can substitute for 2 tsps. dried basil
• 2 eggs
• 1 cup mozzarella cheese – or more if you like a lot of cheese

Directions

Marinara sauce:  If you want to save time and have EXCELLENT sauce get a couple of jars of RAO’s.  Most grocery stores carry that brand now.  It comes from a family recipe at Rao’s Italian Restaurant in the Bronx.  The restaurant has only 10 tables and is considered THE hardest place to get a reservation.  For real.  It’s not even knowing someone.  It’s knowing someone who owns a slot who would be willing to give it up for you!

Cook the pasta al dente according to the package.  You don’t want them to get too mushy because you will be stuffing them and then baking them.
Drain and let them cool down a bit so you can handle them.

While the pasta is cooking – 10-12 minutes prepare the mixture.
Beat the eggs and mix ricotta and parmesan cheeses and herbs and blend. (The mozzarella goes on later.)
Fill each cooked shell with egg/cheese mix.

Preheat oven to 325.

Put a small layer of sauce on the bottom of a large baking dish.
Lay stuffed shells on top of the sauce. Its ok to overlap them if necessary.
Top the shells with more sauce, sprinkle with shredded mozzarella.

Bake for 20 minutes.

They’ll think you have an Italian chef in your kitchen!

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Short Ribs Slow Cooker 

This is SO easy!

Ingredients

• 2 lbs. short ribs
• 3 large peeled carrots cut into chunks
• 3 cloves garlic – sliced
• 1 onion sliced (can use leeks if you want)
• 1 8oz. package of mushrooms (optional)
• 2 tsps. Thyme
• 1 8oz. can of beef broth
• 2 cups red wine or alcohol free wine

Directions

Salt the ribs on both sides and brown in a little olive oil– 2 minutes on each side.
Remove from pan and set aside.
Sauté the onion and garlic in same pan used for browning the short ribs until wilted.

In crock pot add broth, thyme, wine, carrots, mushrooms if desired, then add the wilted onions and garlic and short ribs to the crock pot.
Set on low for 8 hours.

The meat will fall off the bone!

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Creamy Cheesecake

Combine in blender:

• 2 eggs
• 3/4 lbs. cream cheese
• 1/2 cup sugar
• 1 Tablespoon lemon juice
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

Pour blender mixture in graham cracker crust.
Bake at 375 degrees for 25 minutes. Let cool slightly before spreading topping on top.

Topping

• 1 cup sour cream
• 2 Tablespoons sugar
• 1/2 teaspoon vanilla

Spread topping on. Bake at 475 degrees for 5 minutes. Refrigerate.
If desired, top with cherries (or 1 can of cherry pie filling) before serving.

Now on to something delicious.

Easter Brunchy Food:

FRENCH TOAST CASSEROLE  

INGREDIENTS

• loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes
• 5 large eggs
• 1 1/2 Cups unsweetened milk
• 2 tablespoons brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• maple syrup, for serving

Topping:

• 2 tablespoons unsalted butter or coconut oil, melted
• 2 tablespoons brown sugar
• 1/2 cup chopped pecans
• 1 cup frozen strawberries
• 1 cup frozen blueberries
• confectioners’ sugar, for dusting

DIRECTIONS

Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes.

If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.

Preheat oven to 350 F.

To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.

Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.

Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.

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FRITATTA

Need ovenproof frying pan.

INGREDIENTS

• 2-3 tablespoons extra virgin olive oil
• 1 small yellow onion
• 1 can potatoes or 1 cup [blanched] sliced fresh potatoes
• 1 package of frozen artichoke hearts –[thawed]
• ½ cup sun dried tomatoes – sliced
• 3-4 tablespoons fresh basil leaves shredded/chopped
• ¼ cup grated parmesan or Romano cheese
• 4-containers of Eggbeaters [or 6-8 eggs scrambled]
• 1 cup shredded cheddar or mozzarella cheese [according to taste preference] to melt on top  just before done

DIRECTIONS

Pre-heat oven to 350 degrees.

Sauté onions and potatoes in olive oil until soft.

Add artichokes and sun dried tomatoes and sauté until ingredients are mixed.

Whisk eggs and parmesan cheese together and pour mixture over veggies, toss half the basil on top.

Let entire mixture set for about five-seven minutes on top of stove on low-medium, heat.  You don’t want it to cook through.

Once set, place frying pan in oven and bake for 20 minutes.

Sprinkle shredded cheese and bake additional 5 minutes.

Remove from oven and let sit for 3-4 minutes.  Garnish with remaining basil.

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BLUEBERRY LEMON MUFFINS

INGREDIENTS

• ¼ cup vegetable oil
• ¼ cup white sugar
• ¼ cup packed brown sugar
• 2 tablespoons lemon juice
• Finely chopped zest of 1 lemon or 1 teaspoon lemon extract
• 1 egg, large
• 1½ cups (225 g) Pamela’s Bread Mix
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ⅓ cup milk or milk substitute
• ¾ cup fresh blueberries

DIRECTIONS

Preheat oven to 400° F. Grease 7 or 8 muffin cups, or use muffin papers sprayed with nonstick cooking spray.

In a large bowl, beat together oil, white and brown sugar, lemon juice, zest or extract, and egg until creamy.

In another bowl, whisk together Bread Mix, baking powder, salt, and nutmeg.

Alternately stir flour mixture and milk into egg mixture, in two additions each, stirring until smooth after each addition.

Set aside ¼ cup of the blueberries to put on top of the muffins; add the other ½ cup to the dough and gently mix to combine.

Scoop dough equally into muffins cups.

Press reserved berries slightly into tops.

Bake for 22 to 28 minutes or until a toothpick inserted into the center of muffins comes out clean.

Serve muffins once they are cool enough to handle.

Here are a couple of recipes that will keep you warm and cozy until the tulips stick their head out.

Slow Cooker Beef Stew

Ingredients
Serves 6 –  Serving Size 2 cups

• 1 pound bottom round beef roast, cut into 1-inch cubes, all visible fat discarded
• 1 large russet potato, cut into 1/2-inch pieces about 2 cups
• 1/4 cup all-purpose flour
• 1 medium sweet potato, cut into 1/2-inch pieces about 2 cups
• 2 cups thinly sliced carrots
• 10 ounces frozen pearl onions
• 1 14.5-ounce can no-salt-added diced tomatoes
• 1 14.5-ounce can fat-free, low-sodium beef broth
• 1 cup water
• 3/4 teaspoon dried thyme
• 1/2 teaspoon pepper
• 10 ounces frozen peas
• 2 tablespoons dried parsley

Directions

1. Add the beef, potato, and flour to a 4- to 6-quart slow cooker, stirring well to combine.
2. Add the sweet potato and carrots to the slow cooker. Top with the onions, tomatoes, broth, water, thyme, and pepper.
3. Cook, covered, on low heat for 10 to 12 hours or high heat for 5 to 6 hours. Quickly stir in the peas and parsley. Re-cover the slow cooker. Cook for 5 to 10 minutes.

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An easy, healthy favorite: 

Pasta Fagioli pronounced Pasta Fa-zool

This is more like a stew.  If you want it more like a soup see below.

Ingredients:

• 3 tablespoons of olive oil
• 3 cloves large garlic chopped
• medium onion chopped
• tablespoon chopped fresh parsley or 1 teaspoon dried
• teaspoon dried oregano
• 1 14-oz can diced tomatoes
• 16 oz. can of tomato sauce (I like Rao’s with basil.)
• 8 oz. cans Cannellini Beans drained and rinsed
• ¾ lb. dried small pasta shells (I like the shells because the beans get nestled in them and they hold the sauce better.)
• 1 cup grated Parmesan or Romano Cheese
• ½ cup dry red wine
• Salt and Pepper
• Crushed red pepper – optional
• Fresh chopped basil – for garnish

Directions:

1. Saute onion and garlic in olive oil
2. Add tomato sauce, diced tomatoes, broth, wine and herbs
3. Simmer for 30 minutes. Add parmesan cheese and  pasta and cook another 20-30 minutes until pasta is tender
4. Garnish with basil, more grated cheese and crushed pepper. This will last in the frig for a week and in the freezer for a couple of months
5. Easy peasy

For soup:

add 2 chopped carrots and 3 stalks of chopped celery, and 16 oz. of vegetable of chicken stock – follow same directions

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And of course what would a letter be without GRILLED CHEESE!!!!

Here are a couple of my favorites.  BTW, did you know you can substitute mayonnaise (the real stuff) instead of butter?  I recently discovered that many diners use it in place of butter.

• Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread
• Make sure the bacon is cooked first.
• *Slather up two slices of bread with either butter or mayo. Place slathered side down on medium heat in frying pan.
• Place 2-3 slices of swiss cheese on each slice of bread. When cheese starts to melt top with bacon and a slice of tomato.  Let melt for another minute.  Carefully flip one of the slices over and place on top of the other – cheese meets cheese.

If you want a little tang:

• Sourdough bread
• Provolone
• Cheddar

*Same routine as above substituting cheeses

Even more tang:

• Your choice of bread
• Monterey Jack
• Jalapeno peppers – as much heat as you can stand
• *Same routine as above substituting cheese and adding peppers