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.