Butter Tarts

Butter Tarts 

1 cup brown sugar

1/3 cup butter, melted 

3 tbsp canned evaporated milk

1 tsp vanilla 

1 egg 

Raisins 

Tart shells 

Preheat oven to 350 degrees. 

Add first 5 ingrediants to a medium bowl and mix well with an electric mixer.  

Place 3 raisins in each small tart shell. Add 1 tsp of sauce to each tart and bake for 15 minutes. 

Remove from oven, let rest briefly and transfer tarts to cooling rack. 

Make tart shells from tenderflake lard recipe. 

Reuben Dip

Reuben Dip 

1/2 lb corned beef, diced 

8 oz cream cheese 

1 cup Swiss cheese, shredded 

1 cup sauerkraut, well drained 

1/2 cup sour cream 

1 tbsp ketsup 

2 tsp spicy brown mustard 

Heat oven to 350 degrees. Spray 1 quart casserole with non stick spray. 

In a medium bowl, mix all ingrediants until well combined. Turn into prepared casserole dish and bake for 30 minutes or until hot and bubbly. 

Bacon Wrapped Garlic Sausage with Brown Sugar Glaze

Bacon Wrapped Garlic Sausage with Brown Sugar Glaze 

1 lb garlic sausage 

10 slices bacon

1 1/2 cups brown sugar, packed 

3 tbsp stone ground mustard 

3 tbsp white wine vinegar 

1 tbsp pepper 

Preheat oven to 375 degrees. Line a baking sheet with foil wrap and top with a baking/cooling rack. Spray the rack with non-stick spray. 

Cut the garlic sausage down the middle lengthwise or in thirds depending on the size/girth of the sausage. Slice each half or third into 1 inch pieces. Cut each piece of bacon into 3 or 4 pieces depending on the size of cut garlic sausage pieces. Wrap one bacon strip around each pieces of garlic sausage with a toothpick. Set aside. 

In a small saucepan, combine brown sugar, white wine vinegar, mustard and pepper. Heat over medium heat, stirring occasionally until sugar is discover. Keep warm on low. 

Brush the garlic sausage with glaze and place on baking sheet/rack. Bake for approximately 40 minutes basting every 20 minutes. 

Serve immediately. 

Monte Cristo Sandwiches

Monte Cristo Sandwiches 

2 large eggs

1/4 cup 2% milk

4 slices bread

4 slices Swiss cheese 

4 slices Black Forest ham or equivalent leftover ham, sliced 

1 tbsp butter 

Dipping suggestions:  black currant jam, red pepper jelly, maple syrup 

In a shallow pan whisk eggs with milk. 

Place 2 slices of bread n a cutting board. Top each with a slice of cheese, then top with 2 slices of ham and thentopmwith remaining cheese. Top with remaining bread. Dip each sandwich into egg mixture, soaking for 15 seconds per side. 

In a large skillet melt butter over medium high heat; cook sandwiches, turning once until golden, 3 to 5 minutes per side. Transfer to baking pan lined with parchment paper and bake in a 350% oven until sandwiches are warmed through and cheese is melted. 

Serve with suggested dipping sauces. 

Tomato Platter with Herb Oil

Tomato Platter with Herb Oil

1/2 cup cold pressed sunflower oil or pumpkin seed oil

6 fresh chives, torn in quarters 

1/2 cup packed fresh basil

1 tsp fresh rosemary

1 small clove garlic, minced 

1/2 tsp Salt 

1/2 tsp Freshly ground pepper 

8 - 12 heirloom tomatoes and/or 1 - 2 cups cherry, grape or mini tomatoes, whatever is in season

1 tbsp roasted pumpkin or sunflower seeds 

Kosher salt 

Combine oil, chives, basil, Rosemary, garlic, salt and pepper in a mini chopper or use a stick blender to purée until fairly smooth. Cover and let stand for 4 hours at room temperature. Or refridgerate for up to one day and then allow to come to room temperature for a minimum of 4 hours before using. 

Cut tomatoes cross wise into thick slices if large or cut in half crosswise if small. Mini tomatoes can be left whole. Arrange on a platter. Drissle with herb oil, sprinkle with toasted pumpkin or sesame seeds, kosher salt and serve. 

Serves 12 

Spring Roll Soup

Spring Roll Soup

2 lbs lean ground pork

1 tbsp olive oil

1 white onion, diced 

3 cloves garlic, minced 

1 small green cabbage, shredded 

6 - 8 cups beef stock 

1 tsp crushed red pepper

1 tbsp sugar 

1 package beef soup base 

Salt and pepper to taste 

1 small package vermicelli rice noodles 

Additional toppings 

* toasted sesame seeds

* thinly sliced green onion

* wonton strips, home made or store bought 

Add olive oil to a large stock pot and heat over medium high heat. Add ground pork and scramble fry for 5 - 6 minutes, stirring occasionally until pork is lightly browned. 

Add onion and sautée for approximately 5 minutes. Add carrots and garlic & sautée an additional 2 minutes. Add cabbage, stock, beef soup mix, crushed red pepper, sugar, salt and pepper. 

Continue  cooking until soup reaches a boil. Reduce heat to medium low, cover and simmer for 15 minutes until the carrots and cabbage are nice and tender. Taste and season with a few generous pinches of salt. 

Bring water to boil in a medium pot. Add rice noodles and cook for approximately 3 minutes. Strain and set aside for addition to the soup. 

To serve, place a scoop of rice noodles in the bottom of a soup and add soup. 

Top with suggested additional toppings and serve 

Coq Au Reisling

Coq Au Reisling 

8 bone-in, skin-on chicken thighs 

1/2 cup pancetta, diced

1 lb mushrooms, small hole, large cut in half 

1 red onion, cut in wedges 

1/2 lemon, sliced 

1 tsp salt 

1 tsp pepper 

1 cup Reisling

1 cup 35% cream 

2 tbsp Dijon mustard 

2 large cloves garlic, minced 

8 sprigs fresh thyme

Preheat oven to 400 degrees. Place chicken skin side up in a roasting pan. Arrange pancetta,  mushrooms, red onion and lemon around the chicken. Sprinkle with salt and pepper. Roast until pancetta is crisp approximately 30 minutes. 

Whisk together wine, cream, mustard and garlic. 

Remove pan from oven, pour wine mixture around chicken, avoiding skin. Gently stir in thyme and roast until sauce is thickened and chicken is browned, 30 - 40 minutes. 

Discard thyme and serve chicken over rice. 

Sweet Potato Cornmeal Biscuits

Sweet Potato Cornmeal Biscuits 

Nonstick Spray

2 eggs 

3/4 cup sour cream 

1/2 cup grated sweet potato, about 1 small 

1/4 cup vegetable oil

3/4 cup flour

1/2 cup yellow cornmeal 

1/4 cup sugar 

2 tsp baking powder 

2 tsp dry mustard 

1 tsp salt 

1/4 cup chopped cilantro 

1 cup grated cheddar cheese 

Preheat oven to 425 degrees and spray muffin pan with nonstick spray 

Combine eggs, sour cream, sweet potato and oil in a bowl. 

Combine flour, cornmeal, sugar, baking powder, dry mustard and salt in a separate bowl. Mix the dry ingrediants into the wet ingrediants. Stir in the cilantro and cheese until just combined. 

Evenly distribute mixture between 12 muffin cups. Place muffin pan on a baking sheet.  

Bake 17 to 20 minutes until a toothpick comes out clean. Cool slightly, remove from muffin pan and serve warm. 

Sweet Potato Casserole

Sweet Potato Casserole 

3 large or 4 medium sweet potatoes 

1 cup brown sugar, packed

2 large eggs, lightly beaten 

1 tsp vanilla

1/2 cup milk

1/2 cup butter, melted & divided 

Pecan Topping 

1/2 cup brown sugar 

1 cup chopped pecans 

1/3 cup flour 

1/4 cup butter, melted 

Marshmallow Topping 

4 cups mini marshmallows 

Pecan & Marshmallow Topping 

1/2 pecan topping ingrediants 

2 cups mini marshmallows 

Coconut Pecan Topping 

1 cup pecans, chopped 

1 cup flaked coconut 

1 cup brown sugar 

1/2 cup flour 

1/4 cup melted butter 

Heat oven to 350 degrees. Butter a 3 litre casserole dish. 

Peel sweet potatoes and cut into 1" pieces. Place in saucepan, cover with water and bring to a boil. Cover, lower the heat to medium low and cook for approximately 15 minutes until the potatoes are very tender. Drain, mash and let them cool slightly. 

In a large bowl combine the mashed sweet potato with brown sugar, eggs, vanilla, milk and melted butter. Blend thoroughly and spoon mixture into the prepared baking dish. 

Pecan topping:  mix all ingrediants, sprinkle over sweet potato mixture and bake 35 - 40 minutes until filling is hot and topping has browned. 

Marshmallow topping:  bake for 30 minutes and then cover with marshmallows and bake an additional 10 minutes ou till the marshmallows are browned.  

Pecan and Marshmallow topping:  reduce the pecan topping ingrediants by half, sprinkle around the edge of the baking dish and bake for 30 minutes. Fill the centre with the marshmallows and bake an additional 10 minutes until the marshmallows are browned. 

Coconut Pecan Topping:  mix all ingrediants until crumbly, sprinkle over the sweet potato mixture and bake 35 - 40 minutes. 

Seafood Boil

Seafood Boil 

20 cups water 

1/2 cup Old Bay seasoning 

1 tbsp kosher salt 

4 tsp minced garlic 

2 lbs baby potatoes 

4 corn cobs, cut in thirds 

2 lbs crab legs 

2 lbs 16 - 20 size shrimp peeled 

4 chorizo sausages 

Place first four ingrediants in a large stock pot and bring to a boil. 

At the same time preheat grill to high. Place sausages on the grill and grill 6 - 8 minutes turning occasionally until cooked through OR preheat oven to 400 degrees and cook sausages on a raised rack over a baking sheet for approximately 20 minutes, turning several times until cooked through. 

Once stock pot is boiling, add potatoes and cook for 10 minutes. Add corn and cook for 5 minutes. Add crab and cook 2 minutes. Add shrimp and cook an additional 4 minutes. 

Scoop seafood, potatoes and corn into a large bowl. Add sliced grilled chorizo and serve. 

Basil Pesto

Basil Pesto 

3 cups fresh basil, freshly packed 

1/2 cup olive oil

1/2 cup Parmesan cheese, shredded 

1 cup pine nuts, toasted 

4 cloves garlic, minced 

1 tsp salt 

1/4 tsp pepper 

Pinch red pepper flakes 

Add basil, Parmesan cheese, pine nuts, garlic, salt, pepper and red pepper flakes to a blender. Blend continuously or use the pulse setting until the ingrediants start to break down. 

Stream in the olive oil and allow ingrediants to emulsify. Continue processing until the oil is combined with all ingrediants. Add more seasoning to taste. 

Store in fridge for a week or freeze for use later. 

Garlic Aioli

Garlic Aioli

3/4 cup mayonnaise 

3 cloves garlic, minced 

2 1/2 tbsp lemon juice 

1 tsp salt 

1/2 tsp pepper 

Mix all ingrediants in a bowl, cover and refridgerate at a minumim of 30 minutes. 

Greek Salad Dressing

Greek Salad Dressing 

1 1/2 cup olive oil 

1/2 cup red wine vinegar 

1 tbsp Dijon mustard 

4 tbsp Parmesan cheese, shredded 

1 tbsp sugar 

2 tbsp garlic, minced 

2 tbsp shallots, finely diced 

2 tsp oregano

2 tsp basil 

1 tsp salt 

1/2 tsp pepper 

Place all ingrediants in a blender and process until smooth. Drizzle dressing over salad as needed and toss to coat. Refridgerate unused dressing. 

Barbeque Spice Rub

Barbeque Spice Rub

3 tbsp kosher salt 

3 tbsp brown sugar 

1 tbsp sweet paprika

1 tbsp garlic powder 

Makes enough rub for 2 whole chickens. Can be made and stored until needed 

Chicken with a Mushroom Cream Sauce

Chicken with a Mushroom Cream Sauce

4 boneless, skinless chicken breasts

2 envelopes Italian dressing mix 

2 tbsp vegetable oil 

2 tbsp butter 

1 lb white mushrooms, sliced 

Kosher salt

2 tsp minced garlic 

1 can mushroom soup 

1 8 oz package cream cheese , softened 

3/4 cup dry white wine

2 tbsp parsley 

Heat oil in a large skiillet over medium high heat. Coat chicken breasts with Italian dressing mix, add to skillet and cook for approximately 4 minutes until well browned. Turn the chicken, add the butter and cook until chicken is just golden approximately 3 minutes. Transfer to a baking dish. 

Add mushrooms and kosher salt to skillet, cook stirring occasionally until golden brown, approximately 4 minutes. Add garlic and sautée 1 additional minute. Spoon mushrooms & garlic over chicken. 

Add the wine to the skillet, bring to a boil and simmer until the wine has slightly reduced. Add the cream cheese and soup. Stir until well blended and heated through. Pour sauce over the chicken and mushrooms. 

Bake in a 350 degree oven uncovered until cooked through, approximately 1 hour.  Sprinkle with parsley and serve. 

Chicken Tourtière

Chicken Tourtière 

2 lbs ground chicken

1 cup onion, finely chopped 

1 tsp salt

1/2 tsp pepper 

1/2 tsp garlic 

1/2 tsp sage 

1/2 tsp allspice

1/4 tsp ground cloves 

1/2 cup water 

4 medium potatoes 

Pastry for 2 crust pie 

Put first nine ingrediants into a large skillet over medium/high heat. Cook, stirring occasionally until no pink remains in meat. This will take 10 to 15 minutes.  Remove from heat. 

Peel and quarter potatoes. Cook in salted boiling water until tender. Drain, add butter and milk & mash. Add to chicken mixture, mix and cool. 

Line 9" pie plate with pastry. Fill with chicken mixture. Dampen edges and cover with top crust. Crimp and trim edges. Cut slits in top. Bake in a 400 degree oven for 35 - 40 minutes until browned. 

Chicken Mushroom Pot Pie

Chicken Mushroom Pot Pie

6 bacon slices, diced 

1 large onion, diced

1/2 lb fresh mushrooms, diced 

1 tbsp garlic, diced 

3 cups cooked chicken, diced 

1 tbsp parsley 

1 tbsp flour

1 tsp salt 

1/2 tsp pepper 

1 cup hot water 

1 tbsp chicken bouillon 

1/2 package frozen puff pastry, thawed 

1 egg 

1 tsp water 

In a medium saucepan over medium heat, scramble fry bacon and onion until onion is soft. Add mushrooms and garlic and stir-fry until softened, approximately 10 minutes. Remove to a large bowl. 

Add next 5 ingrediants and stir together.  

Mix water and bouillon together and mix into contents in bowl. Turn into a 3 quart casserole. 

Roll pastry out 1 inch wider than casserole dish. Fit over top of food allowing to come up sides. Cut slits in top. Whisk egg and water and brush pastry. 

Bake in a 400 degree oven for 35 - 40 minutes until browned. 

Garlic Vinaigrette

Garlic Vinaigrette 

1 garlic clove, minced 

6 tbsp cooking oil

2 tbsp cider or red wine vinegar

1 tsp sugar

1 tsp dry mustard 

1 tsp salt

1/2 tsp pepper 

Add ingrediants to a jar, cover and shake well to combine. 

Great for a spinach or another green salad. 

Makes 1/2 cup 

Italian Dressing

Italian Dressing

1 cup cooking oil

1/4 cup lemon juice

1/4 cup vinegar

2 tsp sugar

1 tsp salt

1/2 tsp dry mustard

1/2 tsp onion salt

1/2 tsp paprika

1/2 tsp oregano

1/2 tsp garlic salt OR 1 clove, minced 

1/2 tsp thyme

Measure all ingrediants into a jar.  Cover and shake well. Chill 2 hours before using.

Makes 1 1/2 cups.

Mussels in Pernod Cream Sauce

Mussels in Pernod Cream Sauce

1 1/3 cups sliced green onions

1 1/2 cup dry white wine 

1/2 cup red pepper, diced 

2 lbs mussels, scrubbed and debearded 

3/4 cup whipping cream 

3 tbsp Pernod or another anise liqueur

3 tbsp fresh parsley, chopped 

Salt 

Pepper

Combine green onion, wine and peppers in a large pot. Add cleaned mussels and bring to a boil over high heat. Cover pot and reduce heat to medium low.  Simmer for approximately 5 minutes until mussels open. 

Transfer mussels to a medium bowl, discarding any that are not open and cover. Add whipping cream and Pernod & boil until liquid is slightly reduced, approximately 5 minutes. 

Mix in parsley, return mussels and any accumulated juices & simmer until mussels are warmed through. Season with salt & pepper and transfer mussels and cream sauce to a serving dish.  

Coleslaw Dressing

Coleslaw Dressing 

1 cup mayonnaise 

2 tbsp white sugar 

2 tbsp lemon juice

1 tbsp red wine vinegar

1 tbsp Dijon mustard 

1/2 tsp ground black pepper

1/2 tsp salt

Drizzle olive oil 

Whisk all ingredients together in a bowl until smooth and creamy.  

Pour immediately over coleslaw or refridgerate until needed. 

Bacon Wrapped Chicken Filets

Bacon Wrapped Chicken Filets 

1 pkg of chicken filets 

1 pkg of bacon 

1 tbsp vegetable oil

2 tbsp maple syrup 

1 tsp Dijon mustard 

Salt 

Pepper

Preheat oven to 400 degrees 

Heat vegetable oil in an oven proof skillet over medium heat. 

In a small bowl mix together maple syrup, mustard, salt and pepper. Glaze both sides of each chicken filet and wrap in bacon. Place in skillet, loose end down.

Sauté chicken filets for a few minutes on each side until bacon starts to golden and transfer to oven. Bake for approximately 15 minutes until bacon is golden brown. 

Remove from oven, place on serving platter and serve. 

Caramel Creme Squares

Caramel Creme Squares 

2 cups graham cracker crumbs 

1/2 cup butter, melted 

1 tbsp sugar

1/2 tsp salt 

8 oz cream cheese, softened 

1/4 cup sugar

3 1/4 cup milk, divided 

1 large tub cool whip, divided 

3.4 oz instant butterscotch pudding

3.4 oz instant vanilla pudding 

Caramel syrup 

Mix graham cracker crumbs, butter, first amount of sugar and salt & press into a greased 9 X 13" pan. 

In a medium bowl, cream second amount of sugar and cream cheese until smooth.  Add 1/4 cup milk until well combined. Fold in 1 cup of cool whip and spread on top of graham cracker mixture. 

In a small bowl, mix together butterscotch pudding with 1 1/2 cup milk. Pour over cream cheese mixture and refridgerate for 5 minutes. 

In a small bowl, mix together vanilla pudding with 1 1/2 milk. Pour over butterscotch layer and refridgerate for 5 minutes. 

Spread remaining cool top over vanilla layer and refridgerate 3 - 4 hours before serving. 

Cut into serving size squares and drizzle with caramel syrup & serve. 

Honey Oriental Salad Dressing

Honey Oriental Salad Dressing

1/2 cup mayonnaise 

6 Tbsp honey

3 tbsp rice wine vinegar

2 tsp Dijon mustard 

1/4 tsp sesame oil

Blend all ingrediants together and refridgerate until ready to use. 

Sheet Pan Chicken Bake

Sheet Pan Chicken Bake 

1/4 cup olive oil

6 chicken thighs

1 red onion, quartered and halved 

1 lb Brussel sprouts, halved

1 lb baby potatoes, halved 

Emeril's essence seasoning OR 

Barbeque chicken sesoning 

Garlic powder 

Salt 

Pepper 

Preheat oven to 375 degrees. Line a baking sheet with foil. 

Sprinkle chicken with seasoning and place on baking sheet. Toss potatoes in olive oil, season with salt and pepper & add to baking sheet. Bake 30 minutes. Remove from oven. 

Toss onion and Brussel sprouts in olive oil, season with garlic, salt and pepper & add to baking sheet. Return to oven and cook and additional 30 minutes or until the chicken is cooked through. 

Roasted Onions

Roasted Onions

3 medium white and red onions, cut into 1" wedges 

Olive oil for drizzle 

Salt pepper 

Preheat oven to 400 degrees 

Place onion wedges on a 15 X 10" baking sheet. Drizzle with olive oil, sprinkle with salt and pepper & toss to coat. 

Roast 35 - 40 minutes or until tender and light brown, stirring occasionally. 

Roasted Mushrooms

Roasted Mushrooms

1 lb mushrooms, sliced 

Olive oil for drizzle 

Preheat oven to 400 degrees. 

Place sliced mushrooms on a 15 X 10 baking sheet. 

Drizzle with olive oil and roast 25 to 30 minutes or until mushrooms are brown and begin tomwrinkle stirring once. 

Apricot Streusel Cakes

Apricot Streusel Cakes 

Streusel

1/3 cup flour

1/3 cup sugar

3/4 tsp cinnamon

3 tbsp unsalted butter, softened 

Cake 

1 1/4 cups flour

1 tsp baking powder 

1/2 tsp salt

1/2 cup unsalted butter, softened 

3/4 cup sugar +

2 tbsp sugar 

1 egg, room temperature 

1 egg yolk, room temperature 

1/2 tsp vanilla 

1/2 tsp orange oil or zest of 1 orange 

6 tbsp buttermilk

1 1/2 cups diced fresh apricots, about 4 large apricots +

1 tbsp flour 

Whipped cream and honey for garnish

Preheat oven to 350 degrees and line a 36 mini muffin tin with liners and set aside.  

For the streusel, combine flour, sugar and cinnamon in a small bowl. Add butter and work in with your fingers and a fork until the mixture clumps together. Set aside. 

For the cake, combine flour, baking powder and salt in a medium bowl and set aside. To an electric mixture fitted with the paddle attachment cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the egg and egg yolk and beat an additional 2 minutes until combined, scraping down the bowl once or twice. Add vanilla and orange oil or orange zest and mix to combine. 

On low speed add flour mixture alternating with the buttermilk beginning and ending with the dry mixture, stopping the mixer just before the flour is completely combined. Remove the bowl and mix with a rubber spatula until the batter is smooth. It will be quite thick. 

Separately toss the dice apricots with 1 tbsp of flour and add to the batter nix gently with the spatula until the apricots are evenly distributed. 

Using 2 spoons divide the batter among the muffin tins and top with the streusel. Bake cakes until golden brown and firm on top,ma out 30 - 35 minutes. Cool on a wire rack. 

Peel the liners off carefully. Just before serving, top the cakes with a small dollop of whipping cream and a drizzle of honey. 

Cakes can be baked 1 day ahead and stored in a sealed container at room temperature. 

Makes 36 mini cakes 

Monte Cristo Casserole

Monte Cristo Casserole

Butter for greasing pan

12 - 16 slices white sandwich bread 

1 lb deli ham

2 cups Gruyere cheese, shredded 

6 large eggs 

2/3 cup milk

1 tsp kosher salt 

1/2 tsp black pepper 

1/4 tsp nutmeg

Powdered sugar for sprinkling

Raspberry preserves for serving 

Preheat oven to 375 degrees.  Grease a 9 X 13 baking dish with butter. 

Lay 6 - 8 slices of bread in an even layer in the bottom of the pan. Fold ham slices in half and place on top of bread, doubling ham as needed to ensure all ham is used. Sprinkle about two thirds of the cheese over the ham and top with remaining bread slices. 

In a large bowl whisk eggs, milk, salt, pepper and nutmeg. Pour mixture evenly over the bread slices. Cover casserole with foil wrap and let sit in fridge for a minimum of 30 minutes. 

Remove from fridge, top with remaining cheese and transfer to oven to bake until the cheese is bubbly and the top,is golden, approximately 40 minutes. 

If desired, sift powdered sugar over the casserole and serve warm with raspberry preserves. 

Descale Kettle

Descale Kettle

Over time your kettle may heat up but will not boil. When this happens it is time for descaling.  

Fill kettle with 4 cups cold tap water and bring to a boil. Add 2 cups white vinegar, let stand for at least 1 hour or overnight and discard. 

Fill kettle to maximum fill line with cold warter.  Bring to a boil, discard water and repeat. 

Kettle is now ready for use. 

Herb Roasted Chicken

Herb Roasted Chicken

1 whole chicken

1/2 onion, cut into wedges 

4 cloves garlic, minced 

1 handful fresh thyme, rosemary or parsley 

1 1/2 tbsp olive oil

1 tsp kosher salt 

1/2 tsp ground pepper 

1 tsp garlic powder 

1/2 tsp paprika

Preheat oven to 425 degrees. 

Prepare a large roasting pan with a rack. Remove giblets from chicken, rinse chicken, pat dry with paper towel and place on rack in roasting pan, breast side up. 

Place onion, garlic and herbs into cavity. Rub chicken with olive oil. Combine Ina small bowl and salt, pepper, garlic powder and paprika and season chicken with mixture, rubbing in. 

Roast 1 1/2 to  2 hours depending on size until chicken is browned and internal temperature reaches 180 degrees. 

Remove chicken from oven, cover and let rest 10 minutes before carving. 

Carrot Pineapple Cake

Carrot Pineapple Cake 

Sift together into a large mixing bowl:

11/2 cup flour 

1 cup sugar

1 tsp baking powder 

1 tsp baking soda 

1 tsp cinnamon

1/2 tsp salt 

Add:

2/3 cup salad oil

2 eggs

1 cup finely shredded carrot 

1/2 cup crushed pineapple with syrup

1 tsp vanilla 

Mix until moistened and then beat 2 minutes at medium speed on electric mixer. 

Turn into a lightly greased and floured 9 X 9 pan and bake at 350 degrees for 35 minutes. 

Cream Cheese Frosting:

4 oz package cream cheese 

1 tbsp butter 

1 tsp vanilla 

2 cups icing sugar 

Combine all ingrediants on low speed until combined and then beat until fluffy 

Pork Chops with Mushroom Brandy Sauce

Pork Chops with Mushroom Brandy Sauce 

4 thick cut pork chops 

1 tbsp vegetable oil

4 cups sliced mushrooms

3 large shallots , thinly sliced 

2 cloves garlic, minced 

1/2 cup Brandy 

1 cup heavy cream 

1 cup chicken stock 

2 tbsp chives, chopped 

Salt 

Pepper

Heat oil in large skillet on medium high heat. Salt & pepper pork chops and fry 5 - 7 minutes per side, ensuring you reach an internal temperature of 160 degrees.  Transfer to a baking dish and keep warm. 

Add mushrooms to skillet and cook until golden brown, adding additional oil to skillet as needed. When mushrooms are almost done add shallots and garlic and sautée an additional few minutes. 

Add Brandy to deglaze the skillet and simmer until reduced by half. 

Stir in heavy cream and cook until sauce has thickened slightly. 

Season with salt and pepper & return pork chops to pan. Simmer until pork chops are heated through. Garnish with chopped chives and serve. 

Sheet Pan Taco Bake

Sheet Pan Taco Bake

1 20 oz pkg of frozen shredded hashbrowns 

5 tbsp vegetable oil

1 lb ground beef 

3 tsp chili powder 

1 tsp cumin

1 tbsp tomato paste 

1/2 cup water 

Kosher salt

8 px old cheddar cheese, shredded 

Spray sheet pan with non stick spray.  Add shredded hashbrowns in a single layer, drizzle with olive oil, sprinkle with 1/2 of the chili powder and broil for 18 minutes flipping half way through. Add additional oil as needed. 

Heat a medium skillet over medium heat, add 1 tbsp oil and ground beef and sautée until browned. Add cumin, kosher salt, tomato paste and water. Mix well and sautée a few minutes so mixture is not runny. 

Remove hashbrowns from oven, cover with ground beef, top with shredded cheese and broil an additional 2 minutes or until cheese is melted. 

Serve with additional toppings such as:

Shredded lettuce 

Diced tomatoes 

Sliced black olives 

Sliced green onion 

Salsa 

Sour cream

Soft Gingerbread Cookies

Soft Gingerbread Cookies

1 cup butter, room temperature

1 cup sugar

1 egg

1 cup dark molasses

2 tbsp white vinegar

5 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground cloves 

Cream butter, adding sugar gradually. Beat until well combined & light and fluffy, about 3 minutes. 

Beat in egg, molasses and vinegar. 

Sift all of the dry ingredients together and then born into the wet ingrediants. 

Divide the dough into 2 pieces, wrap each piece in plastic and refridgerate 30 to 90 minutes. 

When the dough is done chilling preheat oven to 350 degrees. Working in sections roll the dough to 1/2" thick on a floured surface. Cut into desired shapes and place on a baking sheet lined with parchment paper or a baking mat. 

Bake at 350 degrees for 10 minutes. Let the cookies cool on the baking pan for 5 minutes then move to a cooling rack. Repeat with remaining dough. 

Decorate cooled cookies with icing. 

Shortbread Bites

Shortbread Bites 

1 cup butter, diced into 1 tbsp pieces 

2/3 cup sugar 

1/2 tsp almond extract 

2 1/4 cups flour 

2 1/2 tbsp nonpareils sprinkles, red , green & white 

Butter a 9 X 9 glass dish and line with parchment paper.  Butter parchment paper and top with another piece of parchment paper vertically ensuring at least 1" over hang on all sides.  

In a medium size bowl cream together butter and sugar until well combined. Add almond extract. Slowly add flour and continue mixing until it all comes together. Add sprinkles and mix together. 

Press dough in an even layer in prepared pan. Refrigerate for 30 minutes. 

Preheat oven to 350 degrees 

Lift dough from pan onto a cutting board using parchment paper overhang on all sides. Trim all 4 sides to ensure even edges. Cut 1/2" rows and then rotate pan and cut 1/2" rows. 

Transfer pieces to a parchment paper lined  cookie sheet. Bake 10 - 12 minutes until bottom starts to brown slightly. Remove from oven and allow to cool slightly, then remove to a cooling rack until cooled and place in an air tight container. 

Perogy Casserole

Perogy Casserole 

3 lbs or 10 - 12 potatoes, boiled & mashed 

1 1/2 lbs old cheddar cheese, grated 

1 1/2  cups butter 

2 onions, finely diced 

1/2 lb bacon, cut into 1" pieces 

9 - 12 lasagna noodles, cooked 

Add cheese to potatoes and beat with mixer.  

Heat a medium skillet over medium heat. Add bacon and sautée until crispy. Remove bacon with a slotted spoon to a paper towel lined plate. Add butter to skillet and sautée onions to skillet until soft.  

Add 1/3 bacon, onions and butter to potato mixture with salt and pepper to taste. 

Generously grease 9 X 13 pan. Layer lasagna noodles, followed with a layer of potatoe mixture, followed by a layer of lasagna noodles and potatoe mixture finishing with a layer of noodles. Pour remains onion, bacon, butter mixture over top. 

Cover with foil and bake in a 350 degree oven until heated through, approximately 30 - 45 minutes. 

Mushroom Beef Stew with Cognac

Mushroom Beef Stew with Cognac 

3 tbsp olive oil 

1/2 lb bacon, cut into 1/2" pieces 

2 large sweet onions, large chopped pieces 

2 cloves garlic, minced 

3 tbsp flour 

Salt 

Pepper 

2 lbs stew beef, cut into 2" cubes 

1/2 cup cognac 

3 cups beef broth 

1 cup canned diced tomatoes 

2 fresh bay leaves or 1 dried bay leaf 

4 thyme sprigs, lightly crushed 

1/2 cup Dijon mustard 

1 cup shredded carrots 

1/2 lb cremini mushrooms, sliced 

1/4 cup red wine 

In a large Dutch oven heat 1 tbsp oil over a medium low flame. Add bacon and cook until crisp. Remove with a slotted spoon and drain on paper towels. Increase heat to medium high. Add onions and cook until they begin to look golden brown about 15 minutes. Add garlic and cook 1 minute. Using a slotted spoon, transfer to a large bowl. 

In a large bowl combine flour, one tsp flour and 1/4 tsp pepper. Add beef and toss to coat. Add  1 tbsp oil to Dutch oven. Cook beef in Dutch oven over medium high heat until browned on all sides adding additional oil as needed approximately 10 minutes. Remove beef with slotted spoon and add to onions.  

Add cognac to pot scraping up the browned bits from the bottom. Stir in beef broth, diced tomatoes, bay leaves, thyme and mustard until well combined. Return beef, onions and bacon to pot. Reduce heat and simmer partially covered until meat is soft, approximately 2 hours. 

Add carrots and red wine and simmer for an additional 45 minutes. 

In a large skillet heat 1 tbsp oil over medium high heat. Add mushrooms and sautée until browned. 

Stir mushrooms into stew and simmer 10 minutes. Season to taste with salt and pepper. Remove bay leaves and thyme sprigs. Serve over a bed of mashed potatoes OR rice OR egg noddles. 

Mustard and Beer Braised Country Style Pork Ribs

Mustard and Beer Braised Country Style Pork Ribs 

2 tbsp olive oil

5 lbs country style pork ribs 

1/2 tsp dry mustard 

1/8 tsp pepper

Pinch of salt 

1/2 tsp garlic powder 

1/2 tsp onion powder 

12 oz beer

1 cup chicken stock 

2 tbsp whole grain mustard 

1/4 cup flour 

3/4 cup water 

Salt to taste 

Pepper to taste 

In a Dutch oven, heat olive oil on medium high heat. 

Pat ribs dry with paper towel and then rub them with dry mustard, pepper, salt, onion powder and garlic powder. 

Add ribs to Dutch oven and sear on all sides for approximately 3 minutes per side. Remove from Dutch oven and place on a plate to rest. 

Add mustard to oil whisking until combined. Add chicken stock and whisk, scraping up crispy bits of pork. Add beer and mix well. 

Return the pork ribs to the Dutch oven, cover and place in a 350 degree oven for 1 1/2 hours. Remove cover and cook an additional hour, turning ribs at the 30 minute mark. 

Remove ribs to a serving platter and cover tightly with foil. Place Dutch oven on stove and bring to a boil over medium high heat. Mix flour and water & add to Dutch oven, whisking to mix well. Bring to a boil and simmer for approximately 5 minutes creating a smooth gravy. Add salt and pepper to taste.  

Serve over white rice or garlic mashed potatoes 

Asian Short Ribs

Asian Short Ribs 

2 1/2 cups beef broth

3/4 cup hoisin sauce 

3 tbsp soy sauce 

2 tsp sesame oil

1 1/2 tsp Chinese five spice powder 

1/8 tsp cayenne pepper 

4 lbs beef short ribs 

1/4 tsp pepper

1 tbsp vegetable oil

1/2 cup onion, chopped

4 cloves garlic, minced 

1 tsp ginger, grated 

1 1/2 cups mushrooms, sliced 

Preheat oven to 350 degrees. In a medium bowl combine first six ingrediants. Sprinkle ribs with fresh ground black pepper. 

In a 4 to 5 quart Dutch oven heat oil over medium high heat. Add ribs and cook until browned on all sides. Remove ribs to a plate.  

Add onion, garlic and ginger to Dutch oven. Cook and stir 2 minutes or until onion is light brown. Return ribs to Dutch oven and add broth mixture. Bring to a boil, cover and transfer to oven. 

Roast 2 hours , stirring once or twice. Stir in mushrooms and roast covered 45 minutes or until ribs are tender. Transfer ribs to a platter & cover to keep warm. 

Bring remaining sauce to a boil and cook uncovered for 2 to 3 minutes or until slightly thickened. 

Pour sauce over ribs and/or serve remaining sauce with rice. 

Caprese Skewers With Balsamic Reduction

Caprese Skewers With Balsamic Reduction 

24 Mini Mozeralla Balls 

24 Basil Leaves 

24 Slices of pepperoni or Salami

24 grape tomatoes 

24 small skewers 

Balsamic reduction, I use Nonna Pia 

Thread the mozeralla ball first, then fold the pepperoni or salami in quarters and thread onto the toothpick, add the basil leaf and finish with the grape tomato. 

Drizzle with balsamic reduction and serve.