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.

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. 

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.

Salmon & Egg Salad

Ingredients:

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• 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:

1. 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

Ingredients:

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:

1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes or until al dente.
2. 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.
3. 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:

1. Rinse bulgur in cold water and drain well.
2. Chop all ingredients finely.
3. 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:

1. Combine broth with salt, pepper, oregano, basil, onion, garlic powder, bay leaf, and salad dressing mix in a saucepan then bring to a boil.
2. Place roast in slow cooker and pour mixture over the meat.
3. 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.

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:

1. Preheat oven to 350º. Spread 1 tablespoon of olive oil on a baking sheet and set aside.
2. 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.
3. 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.
4. 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.

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.

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.

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.

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

Ingredients:

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

Ingredients:

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:

1. In a large bowl, mix together all ingredients. Shape into patties and dust with flour. 
2. 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.