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.