Raisin Pound Cake

Ingredients:
 • 1/2 pound (2 sticks) butter
 • 3 cups sugar
 • 5 eggs
 • 3 cups all-purpose flour
 • 1 cup raisins
 • 1/2 teaspoon baking powder
 • 1 cup milk
 • 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350º.
2. Cream butter, milk, and sugar together in a mixer. Add eggs, 1 at a time. Turn mixer to low setting and add in flour, baking powder, raisins, and vanilla extract. 
3. Turn mixer to medium setting and mix for 5 minutes. Pour batter into a greased cake pan or bundt cake pan. 
4. Bake for 1 1/2 hours. Test cake by inserting a toothpick into the center of the cake, if it comes out clean then it's ready. Garnish with powdered sugar and serve.

Prosciutto & Ham Panini

Ingredients:

• 4 slices of fontina cheese
• 2 slices of ciabatta bread
• Butter
• Salt and pepper
• 5 fresh baby spinach leaves
• 4 slices of prosciutto
• 2 slices of ham
• 1 tomato, sliced

Directions:

1. Spread butter on bread slices. Place 2 slices of fontina cheese on top of each bread slice. 
2. Season with salt and pepper then add spinach, prosciutto, ham, and tomato. 
3. Add remaining slices of fontina cheese. Top with the second bread slice. Brush both sides of the sandwich with melted butter.
4. Heat a grill pan and grill the sandwich until the bread is golden brown and cheese melts which is about 4 minutes per side.

Candied Pecans

Ingredients:

• 1 pound pecans
• 1 cup sugar
• 1 teaspoons ground cinnamon
• 1/4 sea salt
• 6 tablespoons milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350º. Spread pecans over a baking sheet. Roast for approximately 8 to 10 minutes or until pecans start to turn brown.
2. Stir sugar, cinnamon, sea salt, and milk together in a medium saucepan. Cook over medium-high heat for 8 minutes.  Remove from heat and stir in vanilla immediately.
3. Combine pecans with the syrup mixture. Stir and coat very well. Spoon nuts onto a sheet of waxed paper and separate nuts with a fork. Store in an airtight container after pecans are completely cool.

Crunchy Chicken Tenders

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1 cup buttermilk
• 1 1/2 pounds chicken tenders (about 17)
• 4 garlic cloves, minced
• Salt and black pepper
• 3 tablespoons balsamic vinegar
• 1 cup Italian-style seasoned bread crumbs

Directions:

1. Preheat the oven to 500º.
2. Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
3. Mash the garlic in a medium bowl and whisk in the vinegar then the remaining 1/2 cup of oil. Season with salt and pepper. Transfer the vinaigrette to a small serving bowl.
4. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 15 minutes.
5. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

Brisket with Veggies

Ingredients:

• 6 pounds beef brisket
• Salt and black pepper
• 4 cloves of garlic, minced
• 2 teaspoons dried oregano leaves
• 1 pound carrots, peeled and cut into 2-inch chunks
• 8 stalks celery, cut into large chunks
• 6 yellow onions, peeled and sliced
• 6 dried bay leaves
• 1 (46-ounce) can tomato juice

Directions:

1. Preheat the oven to 350º.
2. Place the brisket in a heavy roasting pan. Combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper then with aluminum foil. Don't skip the parchment paper because the tomato juice will react with the aluminum foil.
3. Bake for 4 hours or until the meat is tender. Remove the meat from the pan then place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes or until the sauce is thickened. Keep the meat warm and serve when the sauce is ready.

Penne with Spinach Pesto

Ingredients:

• 1 pound whole wheat penne pasta
• A handful of walnut pieces
• 1 cup packed spinach or baby spinach leaves
• 1/2 cup packed arugula leaves
• 1/3 cup chopped basil
• 2 cloves of  garlic, peeled and smashed
• 1/3 cup extra-virgin olive oil
• Salt and pepper
• 2/3 cup grated parmigiano-reggiano cheese
• 1 tablespoon honey

Directions:

1. Bring a pot of salted water to a boil then add the pasta and cook until al dente. Drain and reserve 1 cup of the cooking water.
2. In a small skillet, toast the walnuts over medium heat for 5 minutes. In a food processor, puree the nuts, spinach, arugula, basil and garlic then season with salt and pepper. With the machine on, pour in the olive oil and honey. Mix until a thick paste forms. Transfer the pesto to a large pasta bowl and stir in the parmigiano-reggiano and reserved pasta cooking water.
3. Add the pasta to the pesto, toss to combine and serve.

Shrimp & Tomato Pasta

Ingredients:

• 1 pound fettuccine pasta
• 1/4 cup extra-virgin olive oil
• 3 flat fillets anchovies
• 1 hot red or green chile, finely chopped
• 4 cloves garlic, finely chopped
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• One 28-ounce can Italian tomatoes in puree
• 1/2 teaspoon dried oregano
• Salt and pepper
• 3/4 pound large shrimp—deveined, tails discarded, and halved lengthwise
• Juice of 1/2 lemon
• 2 tablespoons butter
• 10 basil leaves, chopped roughly

Directions:


1. Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain, reserving about 1/2 cup of the pasta cooking water.
2. Heat the olive oil in a pan. Stir in the anchovies, chile, and garlic then cook for 2 minutes. Stir in the wine and cook for 2 minutes. Stir in the chicken stock, the tomatoes, and crush the tomatoes with a masher. Season with oregano, salt and pepper. Simmer over medium heat until reduced which is about 20 minutes.
3. Season the shrimps with salt and the lemon juice. In a large skillet, melt the butter over medium heat then add the shrimps and cook until pink which is about 2 minutes. Add to the sauce. Stir in the pasta, reserved pasta cooking water, basil, and toss to combine. Serve immediately!

Oatmeal Raisin Walnut Cookies

Ingredient:

• 2 sticks of butter, melted
• 1 1/2 cups brown sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 2 cups oatmeal
• 1 cup raisins
• 1 cup walnuts, roughly chopped
• 2 teaspoons vanilla extract

Directions:
 1. Preheat oven to 375º.
 2. Mix butter, sugar, and eggs together. In another bowl, combine flour, cinnamon, baking soda, and oatmeal. Cream both mixtures together. Add the raisins and vanilla extract. Blend until smooth.
Drop dough by round teaspoonfuls or mini ice cream scoop on to baking sheet. Bake for 10 to 15 minutes until golden brown. Let cool and serve!

Corn Bisque

Ingredients:

• 1 (16 ounce) package Smoked Sausage
• 1 medium onion, chopped
• 1/4 cup butter
• 1/4 cup all-purpose flour
• Salt and black pepper
• 1 can whole kernel corn, drained
• 4 cups milk
• 2 cups cubed potatoes, cooked, drained

Directions:

1. Cut sausage into 1/2 inch cubes. Melt butter in large saucepan over medium heat then add onion. Cook until tender. Add flour, salt and pepper. Add milk and increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage and return to a boil.
2. Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes and cook for 5 minutes. Serve.

Baked Rice Cake

Ingredients:

• 1 tablespoon Olive oil
• Japanese pre-sliced round rice cake (6 pieces)
• Japanese seaweed (6 pieces)
• 3/4 cup Chicken broth
• 2 slices Cheddar cheese
• 1 tablespoon Soy sauce
• 2 teaspoons Sugar
• 1 tablespoon fried onion pieces

Directions:

1. In a large skillet, heat the oil then add the rice cakes. Pan-fry the rice cakes with low heat until soft.
2. Combine the soy sauce and sugar then brush the sauce on the rice cakes. Wrap each rice cake with a piece of seaweed and place in a baking dish. Set aside. Preheat oven to 250º.
3. In a saucepan, boil the chicken broth and add cheddar cheese. Stir until combined. Pour the cheese sauce over the rice cakes.
4. Bake the rice cakes for 10 minutes or until golden brown. Serve immediately.

Garlic Mushroom Risotto

Ingredients:

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 2 cloves of garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• Sea salt and ground black pepper
• 3 tablespoons finely chopped chives
• 4 tablespoons butter

Directions:

1. In a saucepan, warm the broth over low heat.
2. In a large saucepan, warm the olive oil and stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and its liquid. Set aside.
3. Add 1 tablespoon olive oil to skillet and stir in the shallots and garlic. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 minutes.
4. Remove from heat, and stir in mushrooms, butter, and chives. Season with salt and pepper to taste.

Strawberry Spinach Salad

Ingredients:

 • 1 bag of spinach, dried and chopped

 • 1 bag of romaine lettuce, dried and chopped

 • 1 pint of fresh strawberries, sliced

 • 1/2 cup mayonnaise

 • 2 tablespoons white wine vinegar

 • 1 tablespoon of sugar

 • 1/4 cup milk

 • handful of raisins

Directions:

 1. In a large salad bowl, combine the romaine, spinach, and strawberries.

In a jar with a tight fitting lid, combine mayonnaise, vinegar, sugar, and milk. Shake well and pour the dressing over salad. Sprinkle with a handful of raisins!

Almond Blueberry Cookies

Ingredients:

 • 2 cups all-purpose flour

 • 2 teaspoons baking powder

 • 1/2 teaspoon sea salt

 • 1 stick butter

 • 1 1/2 cup sugar

 • 1 egg

 • 1/4 cup milk

 • 1 teaspoon almond extract

 • 1/2 cup chopped almonds

 • 1 cup fresh blueberries

Directions:

 1. Combine flour, baking powder, and sea salt in a medium bowl.

 2. In another medium bowl, cream together butter and sugar. Beat egg into mixture then add milk and almond extract.

 3. Combine and stir the dry mixture into the wet mixture. Fold in the almonds and blueberries. Put the dough into the fridge for 30 minutes.

 4. Preheat oven to 375º. Drop cookies on to baking sheet and bake until golden brown around the edges which is approximately 15 minutes. Enjoy!

Shrimp on Garlic Toasts

Ingredients:

• 3 tablespoons olive oil
• 3 tablespoons butter
• 5 cloves garlic, chopped
• Salt
• 1/4 teaspoon red pepper flakes
• 8 slices of crusty french bread
• 1 1/4 pounds large shrimp, peeled and deveined, tails intact
• 3/4 cup dry white wine
• Juice of 1/2 lemon
• 1/3 cup chopped fresh chives

Directions:

1. Heat the olive oil and butter in a large ovenproof skillet over medium heat then add the garlic, salt and red pepper flakes. Cook for 2 minutes and remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted about 1 minute per side. Divide the bread among 4 bowls.
2. Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat then stir in the wine and lemon juice. Transfer to the broiler and cook until the shrimp are pink which is about 5 minutes then transfer to the bowls.
3. Return the skillet to high heat and boil the cooking liquid until slightly thickened then stir in the chives. Whisk in the remaining 1 tablespoon butter and pour over the shrimps. Serve immediately. 

Conghilie Pasta with Clams

Ingredients:

• 1 pound conghilie/small shells pasta
• 1 pound broccoli, cut into florets
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• Salt and ground black pepper
• 1 pound small littleneck clams, scrubbed
• 1 pound mussels, debearded
• 1 1/2 cup white wine

Directions:

1. Add the pasta to a large pot of salted boiling water and cook for 6 minutes, stirring occasionally. Add the broccoli into the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 3 minutes. Drain pasta and broccoli. Set aside.
2. In a large skillet, heat the olive oil and add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes then add the clams, mussels, and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that remain closed.
3. In a large bowl, combine the pasta, broccoli, and clams. Season with more salt and pepper if desired. 

Asparagus with Scrambled Eggs

Ingredients:

• 1 pound fresh asparagus
• Olive oil
• Salt and pepper
• 6 extra-large eggs
• 3 tablespoons half-and-half
• 1 tablespoon butter, divided
• 2 slices of bread

Directions:

1. Preheat the oven to 400º. Trim the ends of asparagus then place on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast asparagus for 20 minutes.
2. While the asparagus is roasting, mix the eggs in a bowl with the half-and-half. Season with salt and pepper. Melt 1 tablespoon of butter in a large skillet and cook the eggs on low heat until done. Serve with the roasted asparagus and bread.

Berry Strata

Ingredients:

• 3 tablespoons butter
• 4 tablespoons honey
• 4 large eggs
• 1/2 cup whole milk ricotta
• 3 tablespoons sugar
• 1 cup whole milk
• 4 slices of bread, torn into 1-inch pieces
• 1 cup fresh blueberries
• 1 cup fresh strawberries, sliced

Directions:

1. In a small saucepan, melt the butter and add in the honey. Turn off heat and set aside.
2. In a bowl, combine the eggs, ricotta, and sugar. Mix to combine and beat the eggs. Add the milk, butter and honey mixture, and bread. Gently fold in the blueberries and strawberries.
3. Transfer into a baking dish and place in the refrigerator for 3 hours and up to 12 hours if you are preparing this dish ahead of time.
4. Preheat the oven to 350º. Bake the berry strata until golden on top, about 45 minutes.

Chicken and Cauliflower Curry

Ingredients:

• 3 tablespoons olive oil
• 6 cloves garlic, minced
• 1/2 cup prepared curry paste
• 3 cups chicken broth
• 2 cups plain yogurt
• 6 bone-in skinless chicken thighs
• 2 cups fresh mushrooms, roughly sliced
• 1 head cauliflower, broken into large florets
• 1 bunch fresh mint leaves, chopped
• Salt and pepper
• 1 lemon, cut in wedges

Directions:

1. Heat the oil in a large skillet and add the garlic. Add the curry paste and continue to cook for about 3 minutes. Add chicken broth into the pan then pour into a slow cooker. Whisk the yogurt into the broth. 
2. Season the chicken with salt and pepper then add the chicken with mushroom into the slow cooker. Cook on the high setting for 6 hours. Add the cauliflower after 3 hours. 
3. Transfer the delicious curry into serving bowl and sprinkle with fresh mint leaves. Serve with lemon wedges. 

Salmon & Egg Salad

Ingredients:

• 2 cups cooked, flaked salmon
• 2 hard-boiled eggs, sliced
• 1 red bell pepper, diced
• 1 cucumber, peeled and diced
• 3 tablespoons mayonnaise
• 1/4 teaspoon cayenne pepper
• Salt and pepper
• 1/2 lemon, juiced

Directions:

1. In a large bowl, combine bell pepper, cucumber, mayonnaise, salt, pepper, and cayenne pepper. Gently stir in salmon and eggs. Drizzle lemon juice into the salad and serve over lettuce. 

Tuna Sandwiches in Paris

Ingredients:

• 3 large eggs
• 3 tablespoons red wine vinegar
• Salt and ground pepper
• 1/4 cup extra-virgin olive oil
• 4 Italian rolls or other soft rolls, halved
• 1 medium bunch arugula or 2 cups lettuce
• 1 large tomato, thinly sliced
• 1 cup jarred artichoke hearts, well drained and sliced
• 2 (6-ounce) cans oil-packed tuna
• 4 to 8 anchovy fillets, drained (optional) 

Directions:

1. Place the eggs in a saucepan; cover with water. Bring to a boil and cook for 8 to 10 minutes. Drain and cool in a bowl of cold water. 
2. Combine the vinegar, salt, and pepper and whisk in the olive oil. Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula on the roll bottoms. Top with the sliced tomato and artichokes. Season with salt and drizzle with another quarter of the dressing. 
3. Drain the tuna and toss the tuna in the remaining dressing then divide among the sandwiches. Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna. Top with the anchovy fillets, if desired. Cover with the roll tops and wrap the sandwiches in plastic wrap then place it in the refrigerator for at least 15 minutes before serving.

Lemon Salmon in Foil Pockets

Ingredients:

• 4 (6-ounce) salmon fillets
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, smashed
• Salt and ground black pepper
• 1 tablespoon fresh rosemary leaves, minced
• 8 lemon slices
• 1/4 cup (1 lemon) lemon juice
• 1/2 cup white wine
• 4 teaspoons capers

Directions:

1. Drizzle salmon fillets with olive oil. Season with salt, pepper, rosemary, and garlic. Place each seasoned salmon fillet on a piece of foil large enough to fold over and seal. Mix together lemon juice, white wine, and capers. Top the each piece of salmon with 2 lemon slices and evenly distribute the white wine sauce over salmon. 
2. Place a grill pan over medium-high heat. Place the foil pockets on the hot grill and cook for 10 minutes. Serve in the foil pockets.

Arugula Endive Salad

Ingredients:

• 4 ounces arugula
• 2 heads of endive, chopped
• 1/3 cup toasted walnuts
• The vinaigrette:
• 2 tablespoons white wine
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1/2 teaspoon mustard
• 1/2 teaspoon salt and ground black pepper
• 1/4 cup extra-virgin olive oil

Directions:

1. Mix the wine, lemon juice, honey, mustard, salt, and pepper. Gradually blend in the oil with a whisk. Season with more salt and pepper. 
2. In a large bowl combine the arugula, endive, and walnuts. Toss with the vinaigrette to coat. Serve promptly and store extra vinaigrette in the refrigerator. 

Smoked Salmon Wrapped Asparagus

Ingredients:

• 1 bunch asparagus or 20 spears, ends trimmed
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary leaves
• Salt and ground black pepper
• 4 to 6 ounces thinly sliced smoked salmon

Directions:

1. Preheat the oven to 400º.
2. Lay the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and set aside to cool.
3. Wrap a slice of smoked salmon on each asparagus spear. Arrange on a serving platter and serve.

Oysters Rockefeller

Ingredients:

• 24 fresh, unopened oysters
• 1 cup beer
• 2 cloves garlic
• Salt
• 4 black peppercorns
• 1/4 cup butter
• 1/2 onion, chopped
• 1 clove garlic, crushed
• 1/2 package frozen chopped spinach, thawed and drained
• 2 ounces fontina cheese, shredded
• 2 ounces mozzarella cheese, shredded
• 1/4 cup milk
• Salt and pepper
• 2 tablespoons fine bread crumbs

Directions:

1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
2. Preheat oven to 425º. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet.
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat and stir in spinach, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk then season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs. Bake until golden and bubbly, approximately 8 minutes.

Chicken Fettuccine with Pesto Cream Sauce

Ingredients:

• 3 boneless skinless chicken breast halves
• Salt and ground pepper
• 1 tablespoon butter
• 1/2 pound fettuccine
• 1/2 cup basil pesto
• 1/4 cup heavy cream

 Directions:

1. Place chicken breasts between two pieces of plastic wrap. Pound chicken to an even 3/4-inch thickness with a meat mallet. Season with salt and pepper.
2. Heat butter in a large nonstick skillet and cook the chicken until golden brown about 4 minutes per side. Slice each piece across the grain into 4 strips then keep warm.
3. Cook pasta until al dente. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
4. In a small saucepan, warm pesto over low heat and stir in cream. Toss pasta with reserved cooking water and half the sauce. Transfer pasta to serving dish and top with chicken.

Roasted Salmon with Wine Sauce

Ingredients:

• 1 skinless salmon fillet (1 1/2 pounds)
• Sea salt and pepper
• 1 tablespoon butter
• 2 teaspoons flour
• 1 1/4 cup dry white wine
• 1 tablespoons fresh chives, chopped

Directions:

1. Preheat oven to 450º. Season salmon with salt and roast until opaque throughout, about 15 minutes.
2. In a small saucepan, melt butter and add flour. Cook for 1 minute then add wine. Let boil and reduce to a simmer. Cook until liquid is reduced by half which is about 8 minutes. Stir in chives. Season with salt and pepper. Serve wine sauce over salmon.

Apple Crisp

Ingredients:

• 5 large apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1/4 cup water
• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted

Directions:

1. Preheat oven to 350º.
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, flour, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, and melted butter together. Crumble evenly over the apple mixture. Bake for about 40 minutes.

Mushroom Risotto

Ingredients:

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter


Directions:

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft which is about 3 minutes. Remove mushrooms and their liquid then set aside.
3. Add 1 tablespoon olive oil to skillet and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, and chives. Season with salt and pepper to taste.

Peach Martini

Ingredients:

• 2 ounces vanilla vodka
• 1-ounce peach schnapps
• 2 ounces peach nectar
• 1/2-ounce fresh lime juice
• Ice cubes

Directions:
In a cocktail shaker mix all the ingredients along with the ice. Shake well and serve.

Rosemary Chicken

Ingredients:

• 3/4 pound small red-skinned potatoes, halved
• Salt
• 2 sprigs fresh rosemary
• 2 cloves garlic, smashed
• Red pepper flakes
• Juice of 2 lemons
• 2 tablespoons extra-virgin olive oil
• 4 skin-on, bone-in chicken breasts
• 10 ounces cremini mushrooms, halved

Directions:

1. Preheat the oven to 450º. Cover the potatoes with salted cold water in a saucepan. Bring to a boil over medium-high heat and cook until tender which is about 8 minutes then drain and set aside.
2. Combine the rosemary leaves, garlic, salt, and the red pepper flakes. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
3. Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken then add the mushrooms and potatoes to the skillet and drizzle with the remaining lemon juice.
4. Add the rosemary sprigs and the squeezed lemon halves to the skillet then transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp about 20 minutes.

Sangria!

Ingredients:

• 1/2 cup brandy
• 1/4 cup lemon juice
• 1/3 cup frozen lemonade concentrate
• 1/3 cup orange juice
• 1 (750 milliliter) bottle red wine
• 1/2 cup triple sec
• 1/4 cup white sugar
• 1 lemon, sliced into rounds
• 1 orange, sliced into rounds
• 1 lime, sliced into rounds
• 8 maraschino cherries

Directions:

1. In a large pitcher, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange, lime, and maraschino cherries in the mixture. Refrigerate overnight to let flavors infuse.

Strawberry Rhubarb Cobbler

Filling:

• ¾ pound rhubarb, 1/2’ (3 1/2 -4 cups)
• 2 pints strawberries, hulled and halved
• 1 cup sugar
• ¼ cup cornstarch
• ½ teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla
• Topping:
• 1 1/3 cup oats
• 1 cup flour
• 1 cup brown sugar
• ¼ teaspoon cinnamon
• 12 Tablespoons cold unsalted butter cut into 1” pieces


Directions:


1. Mix rhubarb, strawberries, sugar, cornstarch, cinnamon and nutmeg in heavy saucepan. Let stand 20-30 minutes
2. Bring to a boil, stir frequently
3. Reduce heat and simmer until juices are thick, about 3-5 minutes
4. Pour filling into buttered casserole dish, about the size of an 8 in. pie shell.
5. Combine oats, flour, sugar and cinnamon. Add butter and cut in until crumbly. Cover top of fruit
6. Bake at 375º for 30 minutes until bubbly and serve warm.

Oysters with Bacon & Leeks

Ingredients:

• 20 medium oysters, shucked
• 1 tablespoon of butter
• 1 tablespoon all purpose flour
• 1 cup whipping cream
• 8 ounces bacon, chopped
• 4 cups thinly sliced leeks
• 1 cup finely chopped celery
• 1 bay leaf
• pinch cayenne pepper
• splash dry white wine
• about 2 tablespoons grated parmesan cheese
• 1 cup fresh breadcrumbs made from crustless French bread

Directions:

1. Melt butter in small skillet over medium heat. Add flour; whisk 2 minutes. Add cream slowly and whisk until mixture thickens slightly. Cook for a few minutes stirring lightly. Remove from heat and set aside.
2. Sauté bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to paper towels to drain.
3. Discard all but 2 tablespoons of drippings from skillet. Add leeks, celery, bay leaf, and cayenne to skillet and sauté over medium heat until vegetables are soft, about 12 minutes. Add wine and cook until absorbed, about 15 seconds.
4. Add cream mixture and bring to simmer. Stir until leek mixture thickens slightly, about 3 minutes. Stir in bacon and cheese. Season generously with salt and pepper.
5. Cool slightly. Cover and refrigerate. (Can be made 1 day ahead).
6. Place 1 oyster on each of 20 oyster shells or ramekins. Top oyster in each shell with 2 tablespoons leek mixture. Place on rimmed baking sheet. Cover and chill. (Can be made 4 hours ahead).
7. Preheat oven to 500°F.
8. Divide breadcrumbs among shells or ramekins. Bake until leek mixture bubbles and crumbs are golden, about 8 minutes.

Island Salad

Ingredients:

• 6 eggs
• 1/2 pound bacon
• 1 onion, diced
• 2 pounds spinach, rinsed and chopped
• 2 3/4 ounces croutons
• 1 package fresh mushrooms, sliced
• 2/3 cup white sugar
• 1 teaspoon sea salt
• 1 cup extra-virgin olive oil
• 1/3 cup cider vinegar
• 1/2 teaspoon ground black pepper
• 1 tablespoon dijon mustard

Directions:

1. Place eggs in a pot and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 minutes. Remove from hot water and cool. Once cool, peel, and chop.
2. Place bacon and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Prepare the dressing in a blender by combining the sugar, salt, oil, vinegar, pepper, and Dijon mustard.
4. In a large salad bowl, combine the eggs, bacon, spinach, croutons, and mushrooms. Coat salad with dressing. Toss and serve.

White Wine Scallops with Herbs

Ingredients:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 small yellow onion, minced
• 1 small shallot, minced
• 2 cloves of garlic, minced
• 1 ½ pounds scallops (not in shell)
• salt and pepper
• 1 cup flour
• 1 cup dry white wine
• 2 more tablespoons cold butter
• ½ teaspoon fresh thyme, chopped
• 3 tablespoons toasted and seasoned bread crumbs

Directions:

1. Melt the 2 tablespoons butter and the olive oil together in a heavy saucepan over medium heat. Add the onion, shallot and garlic.
2.  Lightly dust the scallops in flour and add to the hot pan. Season with salt and pepper. Cook for about 2 minutes or until lightly brown. Turn the scallops and add the wine. Cook over medium heat until reduced to a glaze which is about 3 minutes.
3.  Swirl in the cold butter and herbs. Shake the pan gently until the butter is melted and the sauce is glazy. Season to taste. Spoon onto a platter and garnish with the toasty bread crumbs.

Bistro Shrimp Alfredo Pasta

Ingredients:
12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
2 teaspoons cayenne pepper
Salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes or until al dente.
Melt butter together with the olive oil in a saucepan over medium heat. Stir in onion and cook until translucent which is about 2 minutes. Stir in garlic, red pepper, and mushroom. Cook over medium-high heat until soft which is about another 2 minutes.
Stir in the shrimp and cook until pink then pour in Alfredo sauce and Romano cheese. Bring to a simmer stirring constantly until thickened which is about 5 minutes. Season with cayenne, salt, and pepper to taste. Combine drained pasta into the sauce.

Tabbouleh

Ingredients:
1 1/2 cups Bulgur wheat #1
4 tomatoes, chopped
4 bunches of parsley, chopped
4 bunches of green onions, chopped
4 small cucumbers, chopped
1 cup chopped fresh mint leaves
Extra virgin olive oil
Lemon juice (2-3 lemons)
Salt & pepper
Paprika

Directions:
Rinse bulgur in cold water and drain well.
Chop all ingredients finely.
Place Bulgur in a bowl following tomatoes then all the remaining ingredients. Ready to serve! This salad may be kept in the fridge overnight for the flavors to infuse and it may taste more flavorful.

Flourless Peanut Butter Cookies

Ingredients:
 • 1 cup peanut butter
 • 1 cup white sugar
 • 1 egg


Directions:
 1. Preheat oven to 350º.
 2. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool and serve.

BBQ Beef Sandwiches

Ingredients:
3 cups beef broth
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon fried onion
1 teaspoon garlic powder
1 bay leaf
1 package dry Italian-style salad dressing mix
1 rump roast, approximately 5 Ibs.

Directions:
Combine broth with salt, pepper, oregano, basil, onion, garlic powder, bay leaf, and salad dressing mix in a saucepan then bring to a boil.
Place roast in slow cooker and pour mixture over the meat.
Cover and cook on low setting for 10 to 12 hours or on high setting for 4 to 5 hours. When ready to serve, shred meat into into thin slices and serve on crusty rolls.

Peanut Butter Bars

Ingredients:
 • 1 cup butter, melted
 • 2 cups graham cracker crumbs
 • 2 cups confectioners' sugar
 • 1 cup peanut butter
 • 1 1/2 cups semisweet chocolate chips
 • 4 tablespoons peanut butter

Directions:
 1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
 2. In the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Pecan Sandies

Ingredients:
 • 1 1/2 cups butter
 • 1/3 cup white sugar
 • 2 teaspoons water
 • 2 teaspoons vanilla extract
 • 2 cups all-purpose flour
 • 1 cup chopped pecans


Directions:
 1. In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
 2. Preheat oven to 325º. Shape dough into balls. Place 2 inches apart onto cookie sheets.
 3. Bake for 15 minutes or until golden.

French Meringues

Ingredients:
 • 4 egg whites
 • 2 1/4 cups confectioners' sugar

Directions:
 1. Preheat the oven to 200º. Butter and flour a baking sheet.
 2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Danish Oatmeal Cookies

Ingredients:
 • 1 cup all-purpose flour
 • 1/2 teaspoon baking soda
 • 1/4 teaspoon salt
 • 1 cup butter, softened
 • 1 cup sugar
 • 2 teaspoons vanilla extract
 • 1 cup oatmeal
 • 1 cup chopped pecans
 • 1 tablespoon confectioners' sugar


Directions:
 1. Preheat an oven to 325º. Line a baking sheet with parchment paper.
 2. In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture and gently stir in the oatmeal and pecans.
 3. With a spoon, drop about 1 tablespoon of dough per cookie onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely then sprinkle cookies with confectioners' sugar.

Prosciutto-Wrapped Chicken with Herbed Cheese

Ingredients:
2 tablespoons olive oil
2 shallots, chopped
2 cloves of garlic, minced
1 teaspoon chopped fresh thyme
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3/4 cup soft goat cheese
3 dates, chopped
1 tablespoon chopped fresh basil
4 skinless, boneless chicken breast halves
4 large, thin slices of prosciutto

Directions:
Preheat oven to 350º. Spread 1 tablespoon of olive oil on a baking sheet and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots and cook until translucent which is about 3 minutes. Stir in the garlic, thyme, salt, pepper, and cayenne. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil. Stir and combine.
Cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket in the breast meat. With a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wrap each chicken breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp which is about 35 minutes. Turn the chicken breasts over after 15 minutes.

Italian Biscotti

Ingredients:
 • 12 ounces butter
 • 1 1/2 cups white sugar
 • 6 eggs
 • 1 teaspoon anise extract
 • 2 teaspoons vanilla extract
 • 6 cups all-purpose flour
 • 1/2 teaspoon salt
 • 2 teaspoons baking powder
 • 8 ounces chopped almonds

Directions:
 1. Preheat oven to 350º.
 2. In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt. Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
 3. Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. Bake for 8 to 10 minutes.

Russian Tea Cakes

Ingredients:
 • 1 cup butter
 • 2 teaspoon vanilla extract
 • 6 tablespoons sugar
 • 2 cups all-purpose flour
 • 1 cup chopped walnuts
 • 1/3 cup confectioners' sugar for decoration

Directions:
 1. Preheat oven to 350º.
 2. In a medium bowl, cream butter and vanilla until smooth. Combine the sugar and flour. Stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
 3. Bake for 12 minutes. When cool, roll in remaining confectioners' sugar.

Grilled Shrimp

Ingredients:

• 1 cup extra virgin olive oil
• 1 lemon, juiced
• 2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds large shrimp, peeled and deveine
• skewers

Directions:

1. Mix together olive oil, lemon juice, hot sauce, garlic, tomato paste, oregano, cayenne pepper, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Magnificent Brownies

Ingredients:

 • 1/2 cup butter
 • 1 cup white sugar
 • 2 eggs
 • 1 teaspoon vanilla extract
 • 1/3 cup unsweetened cocoa powder
 • 1/2 cup all-purpose flour
 • 1/4 teaspoon salt
 • 1/4 teaspoon baking powder

 • 3 tablespoons butter, softened
 • 3 tablespoons unsweetened cocoa powder
 • 1 tablespoon honey
 • 1 teaspoon vanilla extract
 • 1 cup confectioners' sugar

Directions:

 1. Preheat oven to 350º. Grease and flour an 8 inch square pan.
 2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
 3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
 4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Cranberry Pistachio Biscotti

Ingredients:

 • 1/2 cup butter
 • 3/4 cup sugar
 • 2 teaspoons vanilla extract
 • 1/2 teaspoon almond extract
 • 2 eggs
 • 1 3/4 cups all-purpose flour
 • 1/4 teaspoon salt
 • 1 teaspoon baking powder
 • 1/2 cup dried cranberries
 • 1 1/2 cups pistachio nuts

Directions:

 1. Preheat the oven to 300º.
 2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
 3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky.
 4. Bake for 35 minutes or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275º.
 5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake for approximately 8 to 10 minutes.

Cioppino

Ingredients:

• 3/4 cup butter
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 cans stewed tomatoes
• 2 cans chicken broth
• 2 bay leaves
• 1 tablespoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup water
• 2 cups white wine
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 1/2 pounds bay scallops
• 1 pound small clams
• 1 pound mussels, cleaned and debearded
• 1 1/2 cups crabmeat
• 1 1/2 pounds fish fillets, cubed

 
Directions:

1. In a large pot, melt butter then add onions and garlic. Cook slowly until onions are soft.
2. Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water, and wine. Mix well. Cover and simmer 40 minutes.
3. Stir in the shrimps, scallops, clams, mussels, crabmeat, and fish fillets. Bring to boil and simmer 5 minutes until clams open. Discard the clams that don't open. Serve with crusty bread.

Dried Cherry and Almond Cookies

Ingredients:

 • 1/2 cup (1 stick) unsalted butter, at room temperature
 • 1/2 cup sugar
 • 2 teaspoon vanilla extract
 • 1/2 teaspoon almond extract
 • 1/4 teaspoon salt
 • 1 large egg
 • 1 1/4 cups all-purpose flour
 • 3/4 cup coarsely chopped dried cherries
 • 1/2 cup slivered almonds, toasted and coarsely

Directions:

1. In a large bowl with electric mixer, beat the butter, sugar, vanilla extract, almond extract, and salt until light and fluffy which is about 2 minutes then beat in the egg and flour. Stir in the dried cherries and almonds.
2. Transfer the dough to a sheet of plastic wrap and shape it into a log, about 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours.
3. Preheat the oven to 350º. Line 2 heavy baking sheets with parchment paper.
4. Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes.

Fruit Jam Cookies

Ingredients:

 • 3/4 pound (3 sticks) unsalted butter, at room temperature
 • 1 cup sugar
 • 1 teaspoon vanilla extract
 • 3 1/2 cups all-purpose flour
 • 1/4 teaspoon salt
 • 1 egg beaten for egg wash
 • 7 ounces sweetened flaked coconut
 • Apricot jam or fruit jam of your choice

Directions:

1. Preheat the oven to 350º.
2. In an electric mixer, combine butter, sugar, and vanilla. Add the flour and salt. Mix well. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 minutes or until the coconut is golden brown.

Baked Fish in Foil

Ingredients:

• 1 portion of fish filet such as salmon or mahi mahi
• 3 tablespoon of asian-style barbeque sauce
• 3 tablespoon of soy sauce
• 1 tablespoon of water
• White pepper
• 1 teaspoon sugar
• 1 tablespoon of fried onion

Directions:

1. Preheat oven to 350º.
2. Place fish filet in a foil lined baking dish. Prepare sauce by mixing barbeque sauce, soy sauce, water, whiter pepper, sugar, and fried onion pieces. Pour sauce over the fish filet.
3. Bake for 8-10 minutes depending on the fish filet's portion size.

Apricot & Almond Cookies

Ingredients:

 • 1/2 cup (1 stick) unsalted butter, at room temperature
 • 1/2 cup sugar
 • 1 teaspoon vanilla extract
 • 1/4 teaspoon salt
 • 1 egg
 • 1 1/4 cups all-purpose flour
 • 1/2 cup dried apricots, coarsely chopped
 • 1/4 cup slivered almonds, toasted

 • 1 cup confectioners' sugar
 • 7 tablespoons almond flavored liqueur or Amaretto

Directions:

1. In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots and almonds.
2. Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.
3. Preheat the oven to 350º. Line 2 heavy baking sheets with parchment paper.
4. Cut the dough log crosswise into 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Let cool. To make icing: place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur or until the mixture is of drizzling consistency.

Raisin Pecan Oatmeal Cookies

Ingredients:

 • 1 1/2 cups pecans
 • 1/2 pound (2 sticks) unsalted butter, at room temperature
 • 1 cup dark brown sugar, lightly packed
 • 1 cup granulated sugar
 • 2 eggs
 • 2 teaspoons pure vanilla extract
 • 1 1/2 cups all-purpose flour
 • 1 teaspoon baking powder
 • 1 teaspoon ground cinnamon
 • 1 teaspoon salt
 • 3 cups old-fashioned oatmeal
 • 1 1/2 cups raisins

Directions:

1. Preheat the oven to 350º.
2. Place the pecans on a sheet pan and bake for 5 minutes. Cool and chop.
3. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and then vanilla.
4. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
5. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

White Chocolate Coconut Cookies

Ingredients:

 • 1 teaspoon baking powder
 • 1 teaspoon baking soda
 • 2 1/4 cups all-purpose flour
 • 1/2 teaspoon salt
 • 2 sticks butter, softened
 • 1/2 cup packed light brown sugar
 • 1 egg
 • 1 teaspoon vanilla extract
 • 1 cup quick cooking oats
 • 3/4 cup shredded coconut flakes
For garnish:
 • 8 ounces white chocolate, melted
 • 3/4 cup toasted, shredded coconut flakes

Directions:


Preheat oven to 350º.
In a small mixing bowl, whisk together the baking powder, baking soda, flour and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Beat in the egg. Add the dry ingredients and beat until just combined. Fold in the oats, vanilla extract and shredded coconut flakes.
Form walnut-sized balls of the mixture and drop 2 inches apart onto parchment paper-lined sheet pans. Bake for about 10 minutes or until the bottoms of the cookies are golden brown.
When the cookies are cool, dip them halfway into the melted white chocolate and then into the toasted shredded coconut flakes. Set them down onto parchment paper-lined sheet pans to dry completely.

Belgi Galettes

Ingredients:

 • 2 pounds dark brown sugar
 • 1 pound butter
 • 7 eggs
 • 1 tablespoon vanilla extract
 • 6 1/2 cups all-purpose flour

Directions:

 1. In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight.
 2. Preheat the galette iron.
 3. Shape dough into 1 inch balls and place in the galette iron. Close the iron and cook the cookies. This should take about 30 seconds in an electric galette iron or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.

Madeleines

Ingredients:

 • 2 eggs
 • 1 teaspoon vanilla extract
 • 1/2 teaspoon lemon zest
 • 1 cup confectioners' sugar
 • 3/4 cup all-purpose flour
 • 1/4 teaspoon baking powder
 • 1/2 cup butter, melted

Directions:

 1. Preheat oven to 375º. Grease twenty-four 3-inch Madeleine molds.
 2. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 minutes or until thick.
 3. Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
 4. Bake for 10 to 12 minutes or until the edges are golden. Cool in molds and loosen cookies with a knife. Invert cookies onto a rack and cool.

Peanut Butter Cup Cookies

Ingredients:

    •    1 3/4 cups all-purpose flour
    •    1/2 teaspoon salt
    •    1 teaspoon baking soda
    •    1/2 cup butter, softened
    •    1/2 cup white sugar
    •    1/2 cup peanut butter
    •    1/2 cup packed brown sugar
    •    1 egg, beaten
    •    1 teaspoon vanilla extract
    •    2 tablespoons milk
    •    40 miniature chocolate covered peanut butter cups

Directions:

    1.    Preheat oven to 375º.
    2.    Sift together the flour, salt and baking soda; set aside.
    3.    Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture and mix well.
    4.    Shape into 40 balls and place each into an ungreased mini muffin pan. Bake for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Romania Peach Cheesecake

Ingredients:
9" Graham cracker crust
1 container ready to eat cheesecake filling
1 can of peaches in light syrup
1/2 cup sugar
1/2 of lemon, juiced
fresh basil leaves

Directions:
Spread cheesecake filling into prepared crust. Chill in the refrigerator for 3 hours.
In a small saucepan, add the peaches, sugar, and lemon juice. Simmer for 7 minutes or until peaches begin to break down. Leave to cool.
After the cheesecake is chilled, transfer to a cake plate. Spread the peach mixture topping over the surface with a spatula. Garnish with fresh peach slices and fresh basil leaves before serving.

Baked Rigatoni

1 stick unsalted butter
1/2 cup all-purpose flour
1 quart whole milk, at room temperature
Sea salt and white pepper
1 cup grated fontina cheese
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons butter, diced

Directions:

In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon which will take about 10 minutes. Remove from heat and stir in fontina and prosciutto. Season with salt and white pepper. Set aside.
In a large pot of salted water, boil the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce then mix well.
Place pasta with sauce into a baking dish. Top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

Roasted Veggies

1/3 cup extra-virgin olive oil
3 medium carrots, cut into 1 1/2-inch thick circles
1/2 pound Brussels sprouts halved
1 pound red bliss potatoes, cut into thick slices
3 medium parsnips, cut into thick slices
1 pound sweet potatoes, roughly chopped
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
Sea salt and pepper
Directions:

Preheat oven to 400º.
Grease a baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well to evenly coat all the vegetables with the seasonings and oil.
Spread the vegetables evenly on a large baking sheet. Bake for 35 minutes.

Crab Cakes

Ingredients:
1 pound crabmeat, picked free of shells
1/3 cup crushed Ritz crackers
2 onions, finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper

Directions:
In a large bowl, mix together all ingredients. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. Carefully place crab cakes, in batches, and fry until browned which is about 5 minutes. Flip crab cakes and fry the other side until golden browned which is about 4 minutes. Serve warm with preferred sauce.

Parmesan Tilapia

Ingredients:
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/2 teaspoon sea salt
2 pounds tilapia fillets

Directions:
Preheat your oven's broiler. Line a pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for 2 more minutes. Remove the fillets from the oven and cover them with the cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned. The fish should flake easily with a fork.

Steaks with Sauteed Mushrooms

Ingredients:
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1 pound New York strip steaks, cut 3/4 inch thick
1 package sliced fresh mushrooms
2 garlic cloves, minced
1/4 cup minced shallot
2 tablespoons butter
3 tablespoons red wine
Sea salt and pepper

Directions:
In a small bowl, mix together the paprika, salt, pepper, onion powder, and thyme. Sprinkle onto each side of the steaks. Set aside.
Melt the butter in a skillet over medium-high heat. Add the shallots and minced garlic and saute for about 1 minute. Add the mushrooms and cook until tender. Stir in the red wine and cook until most of the liquid has evaporated. Remove from the heat and keep warm.
In another skillet, fry steaks for about 5 minutes per side or to your preferred degree. Top with mushrooms and serve.

Herb Potato Salad

Ingredients:
3 pounds small white boiling potatoes
Sea salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon

 Directions:
Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil then lower the heat and simmer for 15 minutes or until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander then place the colander with the potatoes over the empty pot off the heat. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
In a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
Cut potatoes into quarters or halves. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. Add the onion and tarragon. Season with salt and pepper to taste. Toss well and refrigerate for couple hours to allow the flavors to blend.

Banana Cream Pie

Ingredients:

3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups half-n-half
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
Whip cream
Silvered almonds

Directions:
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Add egg yolk mixture to the rest of the hot mixture. Keep stirring and cook for 2 more minutes. Remove the mixture from the stove then add butter and vanilla. Stir until the mixture reaches a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350º for 12 to 15 minutes. Chill for an hour. Top with whip cream and sprinkle with silvered almonds when ready to serve.

Oatmeal Cranberry Walnut Cookies

Ingredients:
2 sticks of butter, melted
1 1/2 cups brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1 cup dried cranberries
1/2 cup roughly chopped walnuts
2 teaspoons vanilla extract

Directions:
Preheat oven to 375º.
Using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs and mix well. In another bowl, combine oats, flour, baking soda, and salt then add to butter mixture. Mix well. Stir in vanilla extract, cranberries, and walnuts until well blended.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool on wire rack.

Classic Date Nut Bread

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 1/4 cups sugar
1 1/2 sticks of butter, melted
2 eggs, beaten
1 1/2 teaspoons vanilla extract
1 1/2 cup dates, chopped
1 cup walnuts, chopped

Directions:
Preheat oven to 350º. Grease a loaf pan with butter.
In a large bowl, combine flour, baking soda, baking powder, and sugar. Pour in melted butter, eggs, and vanilla extract. Mix well. Stir in dates and walnuts.
Pour batter into prepared loaf pan. Bake for 50-60 minutes.

Tomato Sauce with Pancetta Pasta

Ingredients:
6 ounces of pancetta, diced
2 tablespoons butter, melted
1 onion, chopped
2 garlic cloves, chopped
1 can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano
Sea Salt
Pinch of dried crushed red pepper flakes

Directions:
In a large skillet, saute pancetta with butter over medium heat until golden brown which is about 8 minutes then add the onions and saute for 5 minutes. Add garlic and red pepper flakes then season with salt. Stir in tomato puree and simmer uncovered over medium-low heat until sauce thickens which is about 15 minutes. Season the sauce with salt, to taste.
In a large pot of salted boiling water, cook the linguine until tender but still firm to the bite which is about 8 minutes. Drain.
Toss the linguine with the sauce and sprinkle Pecorino Romano cheese on top. Blend well and season with salt if necessary.

Broccoli & Cheese Bake

Ingredients:
2 pounds fresh broccoli, trimmed and cut into large florets
2 tablespoons butter
1/4 cup chopped celery
1/4 pound fresh mushrooms, sliced
1/4 cup chopped onion
1 can sliced water chestnuts
1 can condensed cream of mushroom soup
1/2 pound cheese
1 cup cheddar cheese, grated
Sea salt and pepper

Directions:
Preheat oven to 350º. Butter a casserole.
Steam the broccoli until tender which is about 10 minutes. Melt the butter in a medium skillet and saute the celery, mushrooms, and onions until soft which is about 10 minutes. Combine the broccoli and vegetables in a bowl.
In a saucepan, combine mushroom soup and cheese until the cheese melts. Season with salt and pepper.
Combine the vegetables and cheese soup into the casserole. Bake for 25 minutes. Sprinkle with grated cheddar cheese immediately and serve.

Grilled Lamb Chops

Ingredients:

• 3 large garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Pink of cayenne pepper
• Sea salt and pepper
• 3 tablespoons butter, melted
• 6 lamb chops

Directions:

1. In a food processor, combine garlic, rosemary, thyme, cayenne, salt, and pepper then pulse for half a minute. Pour in butter and pulse until mixture turns into a paste. 
2. Rub the paste on both sides of the lamb chops and marinate in the refrigerator for at least 1 hour. 
3. After 1 hour, remove lamb chops from refrigerator and let it come to room temperature which is about 30 minutes.
4. Heat a grill pan over high heat then add the chops and sear for about 2 minutes. Cook for another 3 minutes on the other side for medium rare. If you want medium then add another 30 seconds.

Panino di Prosciutto e Fontina

Ingredients:

• 4 slices fontina cheese
• 2 slices rustic white bread or french bread
• Butter
• Sea salt and pepper
• 5 fresh baby spinach leaves
• 3 paper-thin slices prosciutto

Directions:

1. Spread butter on bread slices. Place 2 slices of fontina cheese on top of each bread slice. Season with salt and pepper then add spinach and prosciutto. Add remaining slices of fontina cheese. Top with the second bread slice. Brush both sides of the sandwich with melted butter.
2. Heat a grill pan and grill the sandwich until the bread is golden brown and cheese melts which is about 4 minutes per side.

Broccoli & Tortellini Salad

Ingredients:

• 5 slices bacon
• 1 red onion, finely chopped
• 20 ounces fresh cheese-filled tortellini
• 1/2 cup mayonnaise
• 1/2 cup white sugar
• 2 teaspoons cider vinegar
• 3 heads fresh broccoli, cut into florets
• 1 cup raisins

Directions:

1. Saute bacon and onion with butter over medium heat until evenly brown. Set aside.
2. Boil a large pot of salted water. Cook tortellini in boiling water for 8 minutes or until al dente. Drain and rinse under cold water. Set aside.
3. Prepare salad dressing in a small bowl by combining mayonnaise, sugar, and vinegar.
4. In a serving bowl, combine broccoli, tortellini, bacon, and raisins. Pour dressing over salad and serve!

Italian Seafood Boil

Ingredients:

• 2 bay leaves
• 1 large fresh rosemary sprig
• 1 tablespoon fennel seeds
• 4 tablespoons olive oil
• 1 fennel bulb, chopped
• 3 large shallots, chopped
• 1 can diced tomatoes
• 1 1/2 cup dry white wine
• 3 cups fish broth
• 1/4 cup tomato paste
• 10 small littleneck clams, scrubbed
• 1 pound mussels, scrubbed and debearded
• 1 russet potato, peeled and cubed
• 1 1/2 pound fresh fish filets
• 1 pound large shrimps, peeled and deveined
• 2 corn cobs, quartered crosswise
• Sea salt

Directions:

1. Put the bay leaves, rosemary, and fennel seeds in a cheesecloth bag then set aside. Heat olive oil in a very large pot over medium heat and add chopped fennel and shallots. Saute until tender which is about 7 minutes. Season with salt and pepper. Add the can of tomatoes with juice, white wine, and fish broth. Stir in the tomato paste and add the sachet of herbs. Bring soup to a boil then reduce heat to simmer.
2. After 10 minutes, add the clams. Cover and cook until clams open which is about 6 minutes. Transfer clams to a bowl. Repeat the same process with the mussels and transfer to a bowl. Add the potatoes and cook until tender which is about 10 minutes. Add the fish filets, shrimp, and corn. Simmer for 5 minutes. Return the clams and mussels to the soup then season with salt and pepper.

Pecan Tarts

Ingredients:

• 1 packaged frozen store-bought tart shells
• 2 eggs, beaten
• 1 1/2 cup sugar
• 1 stick butter, melted
• 2 teaspoons vanilla extract
• 1 cup chopped pecans

Directions:

1. Preheat oven to 325º. Place tart shells into tins.
2. In a bowl, combine eggs, sugar, butter, vanilla extract, and pecans. Mix until well blended. Pour mixture into each tart shell and fill each tart until it is half full.
3. Bake for 30 minutes or until pastry is golden brown and the filling is set.

Hazelnut Chocolate Chip Cookies

Ingredients:

• 1/2 cup oats
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup butter
• 1 cup brown sugar
• 1 cup sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 4 ounces English toffee candy, finely chopped
• 1 cup hazelnuts, toasted and chopped
• 1 small bag of semisweet chocolate chips

Directions:

1. Preheat oven to 325º.
2. Chop the old-fashioned oats in a food processor. In a medium bowl, combine oats, flour, baking powder, baking soda, and salt. Set aside.
3. In an electric mixer, combine butter, sugar, eggs, and vanilla. Blend in the flour mixture, toffee, hazelnuts, and chocolate chips.
4. Drop 1 rounded tablespoonful of dough on to lined baking sheets. Do not flatten dough. Allow 1-inch space apart from each cookie. Bake until the cookies are golden which is about 15 minutes. Cool completely then serve!

Banana Walnut Cake

Ingredients:

• 1 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 cup butter
• 1 1/4 cup sugar
• 3 very ripe bananas, peeled and mashed with a fork
• 1/2 cup toasted walnut pieces

Directions:

1. Preheat oven to 350º. In a medium bowl, combine sifted flour, baking soda, and salt. Whisk together eggs, vanilla, butter, and sugar. Prepare a loaf pan and lightly brush with butter or spray with non-stick cooking spray.
2. In a mixer, cream together the flour mixture with the eggs mixture. Mix until smooth then add in bananas and nuts slowly and mix until smooth which is about 2 minutes.
3. Transfer the batter into a loaf pan and bake for 55 minutes. Insert a toothpick into the center of the bread and if it comes out clean then the bread is ready.

Penne a La Vodka

Ingredients:

• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 cup vodka
• 1 cup chicken broth
• 1 can crushed tomatoes
• Sea salt and pepper
• 16 ounces penne rigate pasta
• 1/2 cup heavy cream
• Handful of fresh basil leaves, chopped

Directions:

1. Heat a large skillet and add butter, garlic, and shallots. Saute for 5 minutes then add vodka and cook for 2 minutes. Add chicken broth and tomatoes then bring to a boil and reduce heat to simmer. Season with salt and pepper.
2. In a large pot of salted water, cook pasta to al dente. Drain and set aside.
3. Add heavy cream to sauce and bring to a boil then remove from heat. Toss hot pasta with sauce immediately. Sprinkle with fresh basil leaves and serve!

Prosciutto Wrapped Asparagus

Ingredients:

• 1 pound asparagus, trimmed
• 1 tablespoon butter
• Sea salt and pepper
• 8 sliced prosciutto, halved lengthwise

Directions:

1. Preheat the oven to 400º.
2. Remove the dry stem ends off of each asparagus and place on a baking sheet. Drizzle with melted butter and season with salt and pepper. Roast until asparagus is tender which is about 15 minutes. Set aside to cool.
3. Wrap each asparagus with about 1/2 a slice of prosciutto and expose the tips. Arrange wrapped asparagus on a beautiful platter and serve.

Shrimp Fra Diavolo

Ingredients:

• 1 pound large shrimps, peeled and deveined
• 1 teaspoon dried crushed red pepper flakes
• 3 tablespoons olive oil
• 1 medium onion, sliced
• 1 can diced tomatoes
• 1 cup dry white wine
• 3 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 3 tablespoons chopped fresh basil leaves

Directions:

1. In a medium bowl, combine shrimps, salt, and red pepper flakes.
2. Heat the olive oil in a large skillet. Add shrimps and saute for 2 minutes, remove from heat immediately and set aside. Saute the onions in the same skillet until translucent which is about 5 minutes then add the tomatoes, wine, garlic, and oregano. Simmer until the sauce thickens which is about 10 minutes.
3. Return the shrimps to the sauce mixture and cook for about a minute for the flavors to meld together. Transfer to a beautiful serving dish and sprinkle with fresh basil leaves.

Spicy Mango Salsa

Ingredients:

• 2 cups diced fresh mango
• 2 cups fresh peaches, pitted and chopped
• 2 cloves garlic, minced
• 1 cup diced tomato
• 1/4 cup chopped fresh basil or cilantro
• 2 & chile peppers, diced
• 1/4 cup fresh lime juice

Directions:

1. In a large bowl, mix everything together.
2. Add the chilies and lime juice to taste. Refrigerate for at least 2 hours before serving.

Fresh Asparagus and Lump Crab Salad

Ingredients:

• 2 small bunches of fresh asparagus
• 1 cup mayonnaise
• 3 teaspoons Dijon mustard
• Juice of 1 lemon
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 1 tablespoon chopped chervil
• 1 tablespoon chopped tarragon
• 1 pound fresh lump crabmeat or store-brought ready to eat lump crabmeat is fine too

Directions:

1. Trim off about 2 inches from the bottom of the asparagus. Boil a large pot of salted water. Add the asparagus and cook for 3 minutes then remove and place in a bowl of ice water for 2 minutes. Drain and set aside.
2. In a bowl, whisk together the mayonnaise, mustard, lemon juice, shallots, garlic, chervil, and tarragon. Season with salt and pepper. Add the crabmeat and mix well. Season with salt again if needed.
3. Arrange the asparagus on a platter and spoon crabmeat mixture over the center of the asparagus. Serve this beautiful and unique salad!

Onion Soup with Fontina

Ingredients:

• 4 tablespoons butter
• 2 large Vidalia onions, sliced
• Sea salt and freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 4 cups beef broth
• 4 slices ciabatta bread, cubed
• 4 ounces fontina cheese, sliced

Directions:

1. In a medium saucepan, melt the butter over medium heat then add the onions and season with salt and pepper. Cook until onions are tender which is about 10 minutes. Add the fresh thyme leaves and broth. Simmer until onions are soft which is about 15 minutes.
2. Divide the soup into 2-4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler about 5 minutes or until the cheese is golden and bubbly. Serve immediately.

Alsace and Bordeaux Bread Pudding

Ingredients:

• 1 loaf French bread or 12 bread slices
• 5 large eggs, beaten
• 2 cups half-n-half
• 1 cup milk
• 1 cup sugar
• 1 stick of butter
• 4 teaspoon vanilla extract
• 1/2 cup raisins

Directions:

1. Slice bread and arrange slices in a buttered flat baking dish in 2 rows and 2 layers.
2. In a large bowl, combine the eggs, half-n-half, milk, sugar, melted butter, and vanilla extract. Blend until smooth. Pour mixture over bread slices, make sure all are covered with the mixture. Cover and refrigerate for 1 hour.
3. Preheat oven to 350º. Sprinkle raisins over the top and bake for 45 minutes or until puffed and golden. Serve hot.

Ultimate Oatmeal Raisin Cookies

Ingredient:

• 2 sticks of butter, melted
• 1 1/2 cups brown sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 2 cups oatmeal
• 1 cup raisins
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 375º.
2. Mix butter, sugar, and eggs together. In another bowl, combine flour, cinnamon, baking soda, and oatmeal. Cream both mixtures together. Add the raisins and vanilla extract. Blend until smooth.
3. Drop dough by round teaspoonfuls or mini ice cream scoop on to baking sheet. Bake for 10 to 15 minutes until golden brown. Let cool and serve!

Golden Rum Cake

Ingredients:

• 1 cup chopped walnuts
• 1 package yellow cake mix
• 1 package instant vanilla pudding mix
• 4 eggs
• 1 1/2 cup butter
• 1 1/2 cup dark rum
• 1/4 cup milk
• 1 cup sugar

Directions:

1. Preheat oven to 325º. Grease a Bundt cake pan then sprinkle walnuts evenly over the bottom.
2. In a large bowl, combine cake mix, pudding mix, and sugar. Mix in the eggs, milk, butter, and rum. Mix batter until smooth.
3. Pour batter into the cake pan. Bake for 1 hour or until a toothpick inserted into the middle of the cake comes out clean.

Fettuccine con Prosciutto

Ingredients:

• 1 package egg fettuccine
• 1/3 pound prosciutto di parma
• 3 tablespoons butter
• 1 cup half-n-half
• 1 cup grated parmigiano-reggiano cheese
• Sea salt and black pepper

Directions:

1. Cook pasta til al dente in a large pot of boiling salted water. Drain and set aside. Slice prosciutto ham into thin strips then set aside.
2. In a large skillet, melt the butter and add half-n-half cream. Add the cheese and cook for 1 minute. Season with salt and pepper. Turn off the heat and immediately add in pasta and prosciutto. Toss until the sauce evenly coats the pasta. Serve the masterpiece!

Cauliflower Gratin

Ingredients:

• 1 head cauliflower, cut into large florets
• 1/2 stick butter
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1/2 cup freshly grated Parmesan
• 1/3 cup bread crumbs
• Sea salt and black pepper

Directions:

1. Preheat the oven to 375º. Cook the cauliflower florets in a large pot of salted water for 5 minutes then drain.
2. In a saucepan, melt the butter and add the flour, stirring constantly. Add the hot milk and stir until it comes to a boil. Add salt and pepper and Parmesan cheese, stir about 1 minute or until mixture thickens.
3. Pour half of the sauce in a baking dish then add the cauliflower. Pour remaining sauce over the califlower. Sprinkle the top with bread crumbs, salt, and pepper. Bake for 25 minutes or until the top is browned. Serve and enjoy hot.

Rose Garden Salmon

Ingredients:

• 1 pound Wild Atlantic Salmon
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• Sea salt and black pepper

Directions:

1. In a small bowl, mix the maple syrup, soy sauce, garlic, salt, and pepper together.
2. Place salmon in a baking dish then coat with the maple syrup mixture. Cover the dish and let the salmon marinade in the refrigerator for at least 30 minutes. Turn once after 15 minutes. Preheat oven to 400º.
3. Bake salmon for 15 minutes and serve hot.

Salami Biscuits from Italy

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 8 tablespoons cold butter, cut into small pieces
• 3/4 cup buttermilk
• 1/4 cup salami, diced
• (Optional) 2 tablespoons crumbled Gorgonzola

Directions:

1. Preheat oven to 425º.
2. Combine the flour, baking powder and soda, salt, and cold butter in a food processor. Pulse until the mixture resembles coarse meal. Transfer mixture to a medium bowl.
3. Add buttermilk, salami, and Gorgonzola to the flour mixture. Stir until mixture forms a ball then turn mixture out on a floured surface. Roll dough to 1/2 inch thick.
4. Cut out biscuits by using a 1-inch diameter cookie cutter and place on baking sheets. Bake until golden which is approximately 10 minutes. Serve and enjoy!

Veronique Salad

Ingredients:

• 4 split chicken breasts
• Olive oil
• Sea salt and ground black pepper
• 1/2 cup mayonnaise
• 1 1/2 tablespoons chopped fresh tarragon leaves
• 1 cup small-diced celery
• 1 cup green grapes, cut in halves

Directions:

1. Preheat oven to 350º.
2. Rub the chicken breasts with olive oil and place on a sheet pan. Sprinkle with salt and pepper, use generous amount. Roast for 35 minutes or until chicken is cooked through. Set aside to cool.
3. After the chicken is cool, cut the chicken into 3/4 inch dice or bite-size. In a bowl, combine chicken, mayonnaise, tarragon leaves, celery, grapes, salt and pepper. Toss well and serve.

Italian Vegetable Soup

Ingredients:

• 1 pound Italian sausage
• 4 cloves garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14 ounce) can Italian-style stewed tomatoes
• 1 cup carrots, sliced
• 1 (14 ounce) can great Northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach, torned
• Sea salt and ground black pepper

Directions:

1. In a stockpot, saute the sausage and garlic until brown. Add broth, tomatoes, and carrots. Reduce heat and simmer for 15 minutes.
2. Add in beans, zucchini, and season with salt and pepper. Simmer until the zucchini is tender which is about 20 minutes. Add in spinach and simmer for 5 minutes. Serve and enjoy.

Chocolate Cluster Candy

Ingredients:

• 1 cup walnuts or almonds or pecans, coarsely chopped and toasted
• 1/2 cup dried cranberries, coarsely chopped
• 6 ounces chocolate or chocolate chip
• 3 tablespoons sugar

Directions:

1. Toast nuts at 350º for 12 minutes. Let cool and chop coarsely with the dried cranberries then toss in a bowl. Line a baking pan with waxed paper.
2. In a small pot, melt the chocolate and add in sugar. Stir til sugar is well blended by using the lowest heat level. Pour the nuts mixture into the chocolate syrup mixture. Stir and spoon out immediately heaping tablespoon sized clusters of the chocolate mixture onto the baking sheet. Set each chocolate candy cluster about 1 inch apart.
3. Put the cluster candy in the refrigerator for 30 minutes. Serve the beautiful and delicious candy!

Coconut Macaroons

Ingredients:

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 3 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Directions:

1. Preheat oven to 325º.
2. In a large bowl, combine shredded coconut, condensed milk, and vanilla. In an electric mixer, whip egg whites and salt on high speed until you see foam peaks. Add the egg whites to the coconut mixture.
3. Drop batter on to baking sheet using an ice cream scoop. Bake until golden brown which is about 30 minutes.

Raisin Nuts Cupcakes

Ingredients:

• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1 1/2 stick butter, melted
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 1/2 cup walnuts
• 1/2 cup raisins

Directions:

1. Preheat oven to 350º.
2. In a mixture, combine yellow cake mix, sugar, and butter. Blend for 2 minutes and add in eggs, one at a time. Mix in vanilla extract and cream until smooth which is about 4 minutes. Sprinkle in walnuts and raisins. Put mixer on medium power and blend until walnuts are folded in. 
3. Line paper cups in cupcake pan. Scope dough mixture into each cupcake pan. Fill each cupcake pan only half full as it will rise when baked. Bake for 30-40 minutes.

Hearty Chicken Pasta

Ingredients:

• 6 boneless chicken breast halves
• 1/4 cup butter
• 1 package dry Italian salad dressing mix
• 1/2 cup white wine
• 1 can condensed mushroom soup
• 4 ounces cream cheese with chives
• 1 pound angel hair pasta
• 1 package diced mushroom
• 1 red bell pepper, coarsely chopped
• Sea salt and fresh ground black pepper

Directions:

1. Preheat oven to 325º.
2. In a large saucepan, melt butter then add in red bell pepper and mushrooms. Add in dry salad dressing mixture and stir. Add in white wine and mushroom soup. Blend for 2 minutes and mix in cream cheese. Stir until smooth. Heat through but do not let boil. 
3. Arrange chicken breasts in a baking dish. Pour sauce mixture over the chicken. Bake for 1 hour.
4. Cook pasta in a large pot of salted water about 5 minutes until it is al dente. Drain pasta and serve sauce over pasta. Season with salt and pepper. Enjoy!

Brussels Sprouts with Pancetta

Ingredients:

• 1 pound fresh brussels sprouts, trimmed
• 2 tablespoons butter
• 3 ounces pancetta slices, coarsely chopped
• 2 garlic cloves, minced
• Sea salt and ground black pepper
• 3/4 cup chicken broth

Directions:

1. In a large pot of boiling salted water, cook brussels sprouts about 3 minutes then drain.
2. Heat a large skillet with butter. Add pancetta and saute until crisp which is about 3 minutes. Add garlic and saute until golden. Add brussels sprouts and saute until it begins to brown which is about 5 minutes. Season with salt and pepper. Add chicken broth and simmer until the broth reduces til it's just enough to cover the brussels sprouts. Serve immediately.

Ritzy Chicken Nuggets

Ingredients:

• 2 boneless chicken breasts
• 1 cup buttermilk
• 1 1/2 cup Ritz cracker crumbs

Directions:

1. Slice chicken breasts into 7 slices or nugget sized pieces.
2. Pour buttermilk and chicken slices into a zip-lock bag. Leave in the refrigerator to marinade for 1 hour or up to 1 day.
3. Preheat oven to 425º.
4. Place cracker crumbs into a large bowl. Remove chicken nuggets from the bag and shake off excess buttermilk then dip them in the cracker crumbs. Coat well and place chicken nuggets on a baking sheet. Bake for 15 to 20 minutes.