Recipe: Chocolate Chip Pancakes

• 3/4 cup of white flour
• 1 1/2 tablespoons of white sugar
• 3/4 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1 1/2 tablespoons of butter - Melted
• 7/8 cup of milk
• 1 large egg
• 1/4 teaspoon of vanilla
• 2 teaspoons of vegetable oil
• 4 tablespoons of chocolate chips

In a medium size bowl whisk together the dry ingredients: flour, sugar, baking powder and the salt.

In another bowl mix together the: melted butter, milk, egg, and vanilla, (wet ingredients).

Add these wet ingredients to the dry ingredients and whisk together until just combined.

Pre-heat large non-stick frying pan for 3-4 minutes on medium heat and add 1 teaspoon of Vegetable oil.

Using a ¼ cup measuring cup, scoop out the batter and pour it into the frying pan. Repeat so there are three pancakes in the pan.

Sprinkle on about 1 tablespoon of chocolate chips on each pancake. Cook the pancakes until bubbles appear on the surface and start to pop. Flip the pancakes and cook until golden brown on the flip side.

Repeat with remaining batter.

Makes six 4-inch pancakes

Enjoy!

Recipe: Fried Rice

• 2 cups of cold white rice
• 1 cup of frozen peas - defrosted
• 2 eggs - beaten
• 1 small yellow onion - diced
• 2 green onions - chopped
• 1/4 cup of oyster sauce
• 2 tablespoons of soy sauce
• 2 tablespoons of canola, peanut or vegetable oil

On medium temperature, heat 1 Tablespoon of the oil in a large frying pan. Add beaten eggs and cook until dry. Remove from pan and cut into ribbons. Set aside.

Increase the heat to medium high and add one more Tablespoon of oil to the pan. Add diced yellow onion and cook for one minute. Add rice and cook until heated. Add sauces, peas, and green onion. Stir until everything is hot. Add cooked egg and serve.

Optional cooked extras: diced shrimp, chicken, pork, or ham

Recipe: Rudolf's Christmas Cookies

• 3/4 cup of raisins
• 3/4 cup of sliced almonds
• 3/4 cup of shredded coconuts
• 2 cups of crushed cornflakes
• 3/4 cup of sweetened condensed milk
• 1/2 cup of candied cherries
• 6 ounces of semi-sweet chocolate
• 6 ounces of white chocolate

Preheat oven to 325 degrees. Line a baking tray with non-stick tin foil.

In a large bowl mix together: raisins, almonds, coconut, cornflakes, and sweetened condensed milk.  Make cookies by placing a scant 1/4 of a cup the mixture onto the foil lined oven trays.

Cut the candied cherries in half and put 1/2 of a cherry on each cookie.

Bake the cookies for 14-15 minutes or until light golden.

Let the cookies cool for 5 minutes before removing from them from the tray.

Put the dark chocolate into a small bowl and melt it in the microwave.

With a knife, spread the chocolate into a thin layer on the bottom of the cookie. Let the bottom chocolate completely harden before flipping them over

Put the white chocolate chips into a small baggie. Set the baggie of chocolate chips into a bowl of hot water to melt.

Snip the corner of the baggie. Squeeze the chocolate into a funnel shape and drizzle it on the top of each cookie. (If any cherry has fallen off, use the melted chocolate as glue to reposition the cherry!)

Store the cookies in an airtight container in the refrigerator.

Makes 20 cookies

Adapted from: Nestle

Recipe: Stuffed mushrooms

• 1 pound of bacon
• 8 ounces of softened cream cheese
• 2 tablespoons of chopped green onions
• 1 teaspoon of hot pepper sauce
• 2 teaspoons of dried oregano
• 18 large (stems removed) mushrooms

Preheat oven to 375 degrees.

Cut bacon into 1 inch pieces. Fry until crisp and drain on a paper towel.

Mix bacon, cream cheese, green onion, hot pepper sauce, oregano.

Wash mushrooms and remove stem.

Fill mushroom caps with cream cheese mixture and place in baking dish.

Bake 18-21 minutes or until fork tender.

Recipe: Roasted chicken

• 5 pounds of chicken
• 2 tablespoons of seasoned salt

Preheat Oven to 400 Degrees.

Remove chicken from wrapper.

Remove packet of giblets from inside the chicken cavity.

Dry chicken with paper towels.

Season outside and inside with 2 Tablespoons of seasoned salt.

Place on rack in roasting pan.

Bake until juices run clear.

5-6 lbs chicken - cook 1 3/4 hours
6-8 lbs chicken - cook 2-2 1/2 hours

Adapted from: Perdue

Recipe: Sweet and Sour Meatballs

• 1/2 cup of minced onions
• 1 pound of ground veal
• 1 pound of ground pork
• 1 cup of seasoned, dry bread crumbs
• 2 eggs
• 2 teaspoons of salt
• 2 tablespoons of butter
• 2 tablespoons of olive oil

SAUCE

• 2 Tablespoons of butter, melted
• One 10-12 ounce jar of apricot jam
• 1/2 cup of barbeque sauce

Preheat Oven to 350.

Mix together the veal, pork, bread crumbs, eggs, minced onion, and salt.

Form into 1 inch balls.

Melt butter and oil in a fry pan and brown meatballs.

In a large bowl, mix together melted butter, apricot jam and barbeque sauce. Add the browned meatballs and gently coat the meatballs with the sauce.

Pour the meatballs and sauce into a large, flat, baking dish and bake for 30 minutes or until bubbly.

Makes 5-6 dozen Meatballs.

Recipe: Chicken Fajitas

• 1 pound of chicken breasts - boneless
• 1 lime
• 2 teaspoons of sugar
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1 teaspoon of oregano
• 1/2 teaspoon of cumin
• 1/2 teaspoon of red pepper flakes
• 1 medium onion sliced
• 3 medium bell peppers - sliced
• 1/4 teaspoon of salt
• 1/8 teaspoon of black pepper
• 1 tablespoon of olive oil
• 8 flour tortillas - warmed

Slice chicken into thin strips approximately 3 inches long and set them in a flat glass baking dish.

Squeeze the juice from one lime on top of the chicken.

Mix together sugar, garlic powder, onion powder, oregano, cumin, and red pepper flakes and sprinkle the spices onto the chicken being sure to coat all the chicken.

Pre-heat your oven to 325 degrees. Wrap eight flour tortillas in a clean dish towel and put them in a serving dish. Cover the dish with tinfoil and put it in the oven for about 10 minutes to warm up. Preheat your oven safe serving dish in the oven as well.

In a large preheated frying pan, heat 1 Tablespoon of olive oil over medium high heat. When the oil shimmers, add the sliced onions and pepper and sauté 2-3 minutes or until tender. Season with salt and pepper and remove from pan. Place on heated serving dish. Cover with tinfoil to keep warm.

Add the chicken to the hot pan and quickly sauté until cooked through – approximately 4-5 minutes.

Add the cooked chicken to the serving platter.

Place warm tortilla on a plate; add chicken and peppers and onions and serve.

You can garnish Chicken Fajitas with salsa, guacamole, shredded cheese and sour cream.

Recipe: Butternut Squash Soup

• 3 1/4 pounds of butternut squash - peeled and cut into chunks
• 1 large onion - chopped
• 2 cloves of garlic - chopped
• 3 tablespoons of butter
• 1 teaspoon of cinnamon
• 3 1/2 cups of chicken stock (or vegetable stock)
• 2 tablespoons of maple syrup
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper

In a large pot melt the butter on medium temperature and add the onions.

Cook the onions for about 5 minutes.

Stir in the garlic and the cinnamon and cook for another 30 seconds.

Add the squash and cover with 3-4 cups of stock

Bring pot to a boil then turn down the heat and simmer for about 25 minutes or until the squash is tender.

Puree the vegetables in small batches. Put puree in separate pot. Stir in the maple syrup.

Add cooking stock according to desired thickness; season with salt and pepper.

Recipe: Apple crisp

• 1 cup of flour
• 1 cup of sugar
• 1/2 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1/3 teaspoon of ground nutmeg
• 10 tablespoons of butter
• 6 large apples

Preheat oven to 375 degrees.
Blend together with a pastry blender or two kitchen knives the flour, sugar salt cinnamon, nutmeg, and butter. Set aside.
Peel, core, and slice the apples. Put apples in 10-inch baking dish. Cover with flour mixture. Set baking dish on a baking sheet with sides.
Bake 50-55 minutes or until apples are soft and the juices bubbly.

Recipe: Grilled Chicken - Indoors!

• 4 boneless chicken breasts (5-6 ounces each)
• 3/4 teaspoon of salt
• 1 tablespoon of brown sugar (or white sugar)
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder

In a small bowl mix together the salt, sugar, garlic powder, and onion powder.

Rub the spice mixture over both sides of the chicken.

Add chicken to preheated grill pan and cook on each side 4-5 minutes depending on the thickness of the chicken.

Makes 4 servings

Recipe: Tomato Sauce Recipe

• 1 medium onion - minced
• 1 carrot - minced
• 1 clove of garlic - thinly sliced
• 2 tablespoons of fresh basil - chopped
• 4 tablespoons of olive oil
• 2 cans of diced tomatoes (14 oz cans)
• 1 tablespoon of tomato paste
• 1 teaspoon of granulated sugar
• 1/3 cup of dry red wine (or white wine) - optional

In a medium saucepan heat the olive oil over very low heat.

Add the minced garlic and stir over a very low heat for about a minute.

Add the diced carrots, onions and fresh basil. (Or instead of the basil, you could use thyme and oregano or marjoram or a good pinch of dried mixed herbs)

Cook over a low heat, stirring frequently, for 5-7 minutes until the vegetables have softened and are lightly colored.

Add the canned tomatoes, tomato paste and the sugar and give it a good stir, then add the wine if you are using it.

Bring the pot to a boil, stirring regularly, and then lower the heat to a gentle simmer.

Cook the sauce uncovered for about 45 minutes, stirring occasionally.

Add some salt and pepper to taste, and enjoy!

Adapted From: Jon Sacker

Recipe: Chicken Salad with Wild Rice

• 1 package of long grain and wild rice - (Near East preferred) cooked according to directions on the package
• 3 cups of chicken - cooked and cut into chunks
• 3 green onions - chopped
• 1 red bell pepper - diced
• 1/3 cup of your favorite vinaigrette dressing
• 1 lemon - juiced
• 2 medium avocados - chopped
• 1/2 cup of pecans

Mix together cooked rice, cooked chicken, chopped scallions, and diced red pepper and salad dressing.
Refrigerate until ready to serve.

Before serving, peel and chop avocados. Pour the lemon juice over the avocados to coat.

Add just the avocados to the salad.

Serve on lettuce leaves and garnish with pecans.

Recipe: Gazpacho

• 3 large tomatoes - peeled and diced
• 2 cucumbers - peeled, seeded and diced
• 1 red bell pepper - diced
• 1 green bell pepper - diced
• 1/3 cup of red onions - diced
• 1 clove of garlic - minced
• 1/4 cup of red wine vinegar
• 1/4 cup of olive oil
• 2 1/2 cups of tomato juice
• 1/2 teaspoon of salt
• 1/4 teaspoon of freshly ground black pepper

In large glass bowl combine all of the vegetables. Add remaining ingredients and mix well. Add 1/3 of the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve.

Recipe: 7 layer dip

• 2 cans of bean dip (10 1/2 ounce cans)
• 3 avocados
• 2 tablespoons of lime or lemon juice
• 1/4 teaspoon of salt
• 1/8 teaspoon of pepper
• 1 cup of sour cream
• 1/2 cup of mayonnaise
• 1 packet/envelope of taco seasoning mix
• 1 cup of green onions - chopped
• 2 1/3 ounces of canned sliced black olives
• 2 medium tomatoes
• 8 ounces of cheddar cheese
• 1 package of tortilla chips

Layer in a 9x13x2 inch serving dish:

Layer One:

• Spread in dish the 2 cans of bean dip

Layer Two:

• Peel, core and mash 3 avocados.

• Add 2 tablespoons of lime or lemon juice, 1/4 teaspoon salt & 1/8 teaspoon pepper.

• Mix together and spread over the beans.

Layer 3:

• Mix together 1 cup sour cream, 1/2 cup mayonnaise, 1 packet of taco seasoning mix

• Spread the sour cream mixture over the avocados.

Layer 4:

• Sprinkle over the sour cream mixture 1 Cup chopped green onion

Layer 5:

• Drain and sprinkle over the onions a 2-1/4 ounce can of sliced black olives

Layer 6:

• Seed, and dice and sprinkle over the olives 2 Medium tomatoes

Layer 7:

• Grate and sprinkle over the tomatoes 8 ounces of cheddar cheese

Serve with lots of Tortilla Chips!

Recipe: Vegetable and chef salad

• 1 head of lettuce
• 1 cucumber
• 2 carrots
• 2 stalks of celery
• 2 green onions
• 1 red bell pepper
• 2 medium tomatoes
• 1/2 cup of salad dressing

Wash and dry lettuce. Chop or tear into bite size pieces and add to salad bowl.

Wash, peel, slice cucumber.

Wash, peel, then slice or grate carrots.

Wash and slice celery.

Wash, slice green onion.

Wash red pepper, cut in half, remove seeds and stem, cut into strips.

Wash tomatoes, slice into wedges or if using cherry tomatoes, cut in half.

Arrange vegetables in salad bowl. Pour dressing on top. Using two large spoons toss salad so the dressing gets evenly distributed.

A Chef Salad would also include any/all of the following: Cheese, ham, turkey, chicken, hard-cooked eggs, and beans.

Recipe: Potato Salad with Lemon Vinaigrette

• 2 pounds of new potatoes
• 3 teaspoons of salt - divided
• 1 clove of garlic - crushed
• 1/8 teaspoon of black pepper
• 2 teaspoons of grainy mustard
• 1 lemon zest
• 1/4 cup of lemon juice
• 1/4 cup of olive oil
• 1/3 cup of green onions - chopped

Place the small, new potatoes, whole, in a saucepan with enough boiling water just to cover them. Add 2 teaspoons of the salt, bring to a boil and then simmer them for about 12- 15 minutes or until tender.

Meanwhile make the vinaigrette. Crush the garlic and add the remaining teaspoon of the salt, and the black pepper. With the back of a spoon, mash the salt and garlic together. Remove the zest from one lemon and add it to the bowl. Gradually whisk in the fresh lemon juice and olive oil. Set aside.

Chop the green onion and set aside until ready to serve.

When the potatoes are cooked, drain them in a colander and spill them out onto a cutting board. Cut potatoes in half (or bite size). Put the potatoes into a large flat dish and pour on the vinaigrette dressing while they are still hot. Gently toss them around in the dressing and let them sit for a few minutes in order to absorb the dressing. Put the potatoes into a decorative serving dish and scatter the green onions and on top. Serve warm or at room temperature.

Adapted From: Delia Smith

Recipe: Tex-Mex Cheeseburgers

• 1 pound of lean ground beef
• 1/3 cup of onions - minced
• 1 tablespoon of ketchup
• 1/2 teaspoon of chili powder
• 4 ounces of shredded Mexican cheese blend
• 1/3 teaspoon of salt
• 1/3 teaspoon of ground pepper
• 4 hamburger buns - toasted
• 2 leaves of lettuce
• 1 tomato

Sauce

• 1/2 cup of sour cream
• 1/3 cup of ketchup
• 1 can of chopped green chilies (4 1/2 ounces)
• 1/4 teaspoon of hot sauce (optional)

Mix together the ground beef, minced onions, ketchup, chili powder, shredded cheese, and the salt and pepper.

Shape into four patties.

In a non-stick, pre-heated frying pan, set to medium high heat, fry the burgers for 4 minutes on each side.

Serve on a toasted roll with Tex-Mex Burger sauce.

Tex-Mex Burger Sauce

Stir together all ingredients. Cover and chill until ready to serve. Makes 1 cup

Adapted from: Recipezaar

Recipe: Fruit salad

• 1/2 pound of seedless grapes
• 1 quart of strawberries
• 1 cantaloupe
• 1 pineapple
• 2 bananas
• 1/2 cup of orange juice
• 3 kiwis
• 1 pinch of mint

In a large serving bowl combine:

Grapes: rinse in cool water, slice in half

Strawberries: rinse in cool water, hull, cut into bite sizes

Cantaloupe: cut in half; remove the seeds and rind, cut into bite size pieces

Pineapple: remove the rind, cut into slices then into bite size pieces removing the core as you go

Bananas: peel and slice and put in small bowl.

Orange juice: pour ½ cup over the bananas

Kiwi: peel and slice or cut into wedges

Mint: garnish

*all fruits and amounts are adjustable to your taste

Recipe: Sausage and egg casserole

• 1 pound of Italian sweet sausage - casing removed
• 1/2 cup of shallots - chopped
• 2 teaspoons of garlic - minced
• 1/2 cup of oil-packed sun-dried tomatoes - drained and chopped
• 4 tablespoons of fresh parsley - chopped
• 5 large eggs
• 3 large egg yolks
• 1 cup of half and half
• 1 cup of whipping cream
• 2 cups of grated mozzarella cheese
• 1/2 teaspoon of salt

Preheat oven to 375°F.

Butter 13x9x2-inch glass baking dish

Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes

Add shallots and garlic and sauté 3 minutes.

Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute.

Spread sausage mixture in prepared dish.

(Can be made 1 day ahead - Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well.

Pour egg mixture over sausage mixture in dish.

Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over.

Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes.

Let stand 5 minutes before serving.

Adapted from: Bon Appétit

Recipe: Chicken cutlets

• 2 eggs
• 2 tablespoons of water
• 1 cup of dry seasoned bread crumbs
• 1 cup of flour
• 1 1/2 pounds of thin sliced boneless chicken breasts
• 3 tablespoons of vegetable oil

Mix eggs and water together.

Dredge chicken in flour.

Dip chicken into egg wash.

Coat chicken with bread crumbs.

Fry chicken in oil 1.5 - 2 minutes on each side depending on thickness.

Recipe: Meatloaf

• 1 packet/envelope of onion soup mix
• 2 pounds of ground beef (or meat loaf mix)
• 3/4 cup of dry bread crumbs
• 2 eggs
• 3/4 cup of water
• 2/3 cup of ketchup - divided

Preheat oven to 350 degrees

In a large bowl combine soup mix, ground beef, bread crumbs, eggs, water, and only 1/3 cup of the ketchup. (Save the remaining 1/3 cup of ketchup for the toping.)

In a 9 X 13 inch baking pan shape into loaf

Spread the remaining ketchup over the top of the meatloaf

Bake 1 hour and let rest 15 minutes before slicing.

Recipe: Irish bread

• 2 1/8 cups of flour
• 2/3 cup of sugar
• 2 1/2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 1/2 cups of raisins
• 1 1/2 teaspoons of caraway seeds
• 5 1/2 tablespoons of butter - melted
• 1 cup of milk
• 2 eggs
• 1 can of cooking spray

Pre-heat oven 350 degrees.

Spray 8 inch bread pan with cooking spray; line bottom and sides of pan with parchment paper.

Melt butter in microwave. Set aside.

Whisk together the flour, sugar, baking powder, and salt.

Add raisins and caraway seeds and mix together. Set aside.

In another bowl: Mix eggs with the milk.

Add to the flour mixture and blend together.

Add melted butter and stir.

Pour batter into prepared pan.

Bake 55- 60 minutes.

Makes 1-8 inch loaf of bread.

Recipe: Beef stew

• 3 pounds of stew beef - cut into 1 and 1/2 inch cubes
• 1 large onion - diced
• 4 tomatoes - cut into wedges
• 1/2 pound of baby carrots
• 1 red pepper - cut into 1/2 inch strips
• 1 pound of small mushrooms - cleaned
• 2 small turnips - cut into chunks
• 2 tablespoons of instant tapioca
• 1/2 cup of dry bread crumbs
• 2 cups of red wine
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 pound of frozen small pearl onions

Put all the ingredients except the pearl onions in a Dutch oven with a tight-fitting lid.

Bake in a preheated 325 degree oven for 3 1/2 hours. Don’t peek!

Add the pearl onions after the stew is removed from the oven.

Serve with crusty bread.

Adapted from: Fete Accomplie, Washington, DC

Recipe: French onion soup

• 1 1/2 pounds of onions - thinly sliced
• 3 tablespoons of unsalted butter
• 3 tablespoons of olive oil
• 1/2 teaspoon of sugar
• 6 cups of beef stock (or vegetable stock)
• 4 tablespoons of brandy
• 1/2 teaspoon of dijon mustard
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 French bread
• 12 slices of Swiss cheese

In a Dutch oven heat butter with oil and sugar until the butter and sugar have melted.

Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly.

When onions have turned soft and golden brown, gradually stir in beef stock.

Bring to a boil; lower heat and simmer gently, covered, for 1 hour.

Toast rounds of French bread.

When soup is cooked, stir in the brandy and the Dijon mustard, and taste for seasoning, adding salt or freshly ground black pepper if necessary.

Place ovenproof soup bowls or crocks on a baking sheet with sides.

Ladle the hot soup into the bowls and top each serving with 1-2 slices of toasted French bread (or croutons).

Lay 1-3 thin slices of Swiss cheese on top of the bread.

Under broiler, melt cheese until golden brown and bubbly.

Serve immediately.

Adapted from: The Robert Carrier Cookery Course (1974)

Recipe: Santa fe chili

• 1 pound of ground beef - browned
• 1 medium onion - chopped
• 1 can of pinto beans (15.5 ounces) - rinsed and drained
• 1 can of kidney beans (15.5 ounces) - rinsed and drained
• 1 can of black beans (15.5 ounces) - rinsed and drained
• 1 can of corn (15.5 ounces)
• 1 can of diced tomatoes with peppers (14.5 ounces)
• 1 can of stewed tomatoes (14.5 ounces)
• 1 can of tomato sauce (8 ounces)
• 1 packet/envelope of taco seasoning mix
• 1 packet/envelope of dry ranch dressing mix
• 2 cups of water

Mix together all ingredients in a large pot with a cover

Cover and bring to a boil.

Turn down to simmer.

Cook for 2 hours, stirring occasionally

Garnish: Sour cream, Diced green onions, Corn Chips

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Recipe: Microwave salmon steaks

• 1 pinch of dill
• 1 pinch of black pepper
• 1 pinch of salt
• 1 tablespoon of lemon juice
• 2 salmon steaks

Put salmon steak in microwave-safe dish.

Pour with lemon juice over the fish.

Sprinkle with salt, pepper and a small amount of dill. Cover loosely with wax paper.

Microwave on high 3-5 minutes depending on the thickness of the salmon steak.

Recipe: Baked cod

serves 4

• 3 tablespoons of butter
• 1 cup of seasoned bread crumbs
• 2 tablespoons of lime or lemon juice
• 2 pounds of captain cut cod fillets
• 1 pinch of black pepper
• 1 pinch of salt

Grease baking pan with 1 teaspoon of butter.
Lay fish in baking dish.
Pour lemon juice over fish.
Spread 2 teaspoons of butter on the fish.
Sprinkle with salt and pepper.
In a small bowl mix together the remaining butter with the bread crumbs. Sprinkle over the fish.
Bake fish for approximately 25 minutes or until tender and flakey.

Recipe: Nutella Crepes

• 2 tablespoons of butter - melted (set aside one more teaspoon of butter - not melted)
• 2 large eggs
• 1 cup of whole milk
• 1/3 cup of water
• 1 teaspoon of vanilla
• 1 cup of flour (white all-purpose)
• 1/4 teaspoon of salt
• 2 tablespoons of white sugar
• 1 jar of Nutella

With an electric hand mixer, blender, or a whisk, mix together 2 Tablespoons of melted butter, the eggs, the milk and the water.

Sift together the dry ingredients (flour, salt and sugar) and add them to the wet mixture. Blend until smooth.

Transfer the batter to a bowl, cover and refrigerate for 2 hours (or up to 2 days).

If the ingredients have separated, gently stir them together again.

Heat a 9-10 inch non-stick fry pan over medium high heat. Melt ½ teaspoon of butter in the pan. Brush the butter over the surface of the pan with a heat resistant brush. (You should hear a sizzle!)

Pour 1/4 cup of batter into the pan with one hand, and with the opposite hand, swirl the pan until the batter coats the bottom of the pan. (For a 6-7 inch pan use 2 1/2 Tablespoons of batter – slightly more than half of 1/4 cup)

Cook the crepe until it is a patchy light brown on the bottom, 30 seconds to one minute.

Loosen the edges of the crepe and flip it to the other side. Cook the second side until it is spotted brown and dry, about another 30 seconds.

Remove the crepe from the pan and continue cooking the remaining batter, adding more butter if necessary.

With the side you cooked first facing down, spread some Nutella over one half of the crepe.

Fold the crepe in half, then in half again or into thirds for the 9-10 inch crepe.

Garnish with powdered sugar and fresh fruit.

To store cooked crepes:
Stack between squares of wax paper, wrapped in plastic wrap, in the refrigerator for up to three days. The crepes can be frozen for up to two months.

Yield:
Makes sixteen to twenty 6 to 7 inch crepes or approximately twelve - 9 to 10 inch crepes

Recipe: Lasagna

• 2 extra-large eggs (lightly beaten)
• 15 ounces of ricotta cheese
• 10 ounces of frozen spinach - defrost and squeeze dry
• 3/4 cup of grated parmesan cheese - divided
• 1 teaspoon of salt
• 1/3 teaspoon of ground pepper
• 1 teaspoon of oregano
• 26 ounces of spaghetti sauce
• 10 sheets of no-boil lasagna noodles
• 1 pound of shredded mozzarella cheese - divided

Preheat the oven to 400 degrees F.

Ricotta Mixture:

In a medium bowl combine eggs, ricotta cheese, spinach, 1/2 cup of the parmesan cheese, oregano, salt and pepper.

Layer the ingredients in a 9 x 13 x 1 inch pan, in the following order:

Layer one
3/4 cup of the Sauce
3 Sheets of pasta
3/4 cup of the Sauce
1/2 of Ricotta Mixture
1 and 1/3 cups of the Mozzarella

Layer two
3 sheets of Pasta
3/4 cup of the Sauce
1/2 of Ricotta Mixture
1 and 1/3 cups of the Mozzarella

Layer three
4 Sheets of pasta
3/4 cup of the Sauce
1 and 1/3 cups of the Mozzarella
1/4 cup Parmesan Cheese

Bake for 30 minutes, until the sauce is bubbling.

Let sit for 10-15 minutes before cutting.

Recipe: English muffin pizza

• 3 english muffins - split
• 1 pound of ground beef
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• 1 teaspoon of oregano
• 1 pinch of salt and pepper
• 3/4 cup of pizza sauce
• 8 ounces of shredded cheese

Preheat oven to 350 degrees

1. In medium fry pan brown beef and add onion powder, garlic powder, oregano and salt and pepper. (Drain off fat)
2. Spread muffins on baking sheet with sides
3. Spread approximately 2 Tablespoons of pizza sauce on each muffin
4. Add approximately 2 Tablespoons of browned beef
5. Top with 2 tablespoons of shredded cheese
6. Bake about 10-12 minutes until the cheese is melted, browned and bubbly

Recipe: Chocolate Chip Cookies

• 1 1/8 cups of flour (185 grams)
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup of unsalted butter (113.4 grams)
• 6 tablespoons of light brown sugar
• 6 tablespoons of white sugar
• 1 teaspoon of vanilla
• 1 large egg
• 6 ounces of chocolate chips - semi-sweet
• 1/2 cup of nuts - optional

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In a small bowl large egg with vanilla and set aside.

In a large bowl, blend together softened butter, white sugar and brown sugar until creamy. Mix in the egg and vanilla and blend well. Gradually add the flour mixture and mix well. Stir in chocolate chips (and nuts).

Wrap dough in plastic wrap and refrigerate until firm, at least 1 hour.

Cut the cookie dough into 12 even cubes.

Roll each cube into a ball and place on a 14 by 15 inch cookie sheet.

Bake in a preheated 325 degree oven for 17-19 minutes or until golden.

Let the cookies rest 2-3 minutes before removing from the tray onto a cooling rack.

Makes 12 cookies.

Recipe: Grilled Cheese Sandwich (video)

• 2 slices of bread
• 2 slices of cheese
• 1 tablespoon of butter - softened

Spread the softened butter on one side of each slice of bread.

Lay one slice of bread, butter side down, in a non-stick frying pan.

Put two slices of cheese on the bread.

Now cover it with the other slice of bread with the buttered side up.

Turn the stove on medium heat and place the pan on the stove.

After about 2-3 minutes it should be ready to flip.

The second side will take a lot less time to turn golden brown because the pan is already heated up.

Slice the grilled cheese on a cutting board with one swift downward motion slice through the sandwich.

Recipe: Shrimp Scampi

• 1 tablespoon of olive oil
• 4 cloves of garlic - minced
• 1/3 cup of dry white wine
• 1/3 cup of clam juice
• 1/4 teaspoon of salt
• 1/8 teaspoon of pepper
• 2 pounds of extra-large shrimp - peeled
• 4 tablespoons of cold unsalted butter
• 2 tablespoons of lemon juice
• 2 tablespoons of fresh parsley - chopped

Heat oil in Dutch oven over medium-high heat until shimmering.

Add garlic and cook until fragrant, about 30 seconds.

Add wine, clam juice, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper; bring to a boil.

Add Shrimp, cover and cook until shrimp are slightly translucent, about 2 minutes.

Reduce heat to medium, stir, cover and cook until shrimp are just cooked through, about 2 minutes.

Using a slotted spoon, transfer shrimp to medium bowl.

Bring sauce to boil over medium-high heat and cook until reduced by half, about 1 minute.

Whisk butter, 1 Tablespoon at a time, into sauce; stir in lemon juice and parsley.

Season to taste and pour mixture over shrimp in serving bowl.

Serve with lemon wedges.

Adapted From: Cook’s Country

Recipe: Guy Kawasaki's Famous Teriyaki Sauce

• 1 cup of sugar
• 1 cup of soy sauce
• 1/2 orange
• 2 jalapeno peppers - seeds removed
• 5 green onions - chopped
• 1/3 cup of ginger (approx ½ hand-size or so) - peeled and chopped

Blend everything in a blender/food processor.

Puree until smooth.

This recipe will make 3 cups of sauce which is enough to marinate 2 and 1/2 pounds of chicken or tri-tip steak.

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To marinate chicken or steak, place it in a glass bowl or plastic bag. Cover with the marinade and refrigerate for up to 24 hours.

Remove the chicken or steak from the marinade and pat dry. You can cook the chicken or steak on an outdoor barbeque or on a grill pan on the stovetop.

Put the remaining marinade in a medium size pan and boil for 15 minutes. (If the marinade gets too thick, add 2-3 Tablespoons of water and continue boiling.)

Strain the marinade through a fine sieve and drizzle on top of cooked chicken or steak.

Adapted From: Guy Kawasaki

Recipe: Vegetable and dip platter

• 1 red, green, and or yellow pepper
• 1 pint of grape tomatoes
• 4 round pita bread
• 3 carrots
• 3 small pickling cucumbers
• 2 stalks of celery
• 1 pint of hummus

Wash all the vegetables.
Peel carrots and cut into 2 inch strips.
Trim the ends and then cut the celery into 2 inch strips.
Cut cucumber into 2 inch strips.
Cut peppers in half and remove the stem and seeds, then cut into strips.
Cut pita bread into triangles
Arrange all the vegetable and the pita bread on a decorative platter.
Serve with hummus or your favorite dip.

Recipe: Chicken and broccoli stir-fry

• 1 head of broccoli (small)
• 1 sweet red pepper
• 2 green onions
• 3 boneless, skinless chicken breasts
• 1/2 cup of chicken stock - divided
• 2 tablespoons of soy sauce
• 1 tablespoon of cornstarch
• 1 tablespoon of oyster sauce
• 1 teaspoon of sesame oil
• 1/3 teaspoon of chili paste
• 3 tablespoons of vegetable oil
• 3 teaspoons of garlic - minced
• 1 tablespoon of ginger - minced
• 1/3 cup of nuts

Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices.

Seed and cut red pepper into 1-inch squares.

Cut green onions on diagonal into 2-inch pieces.

Cut chicken into 2x1-inch strips.

Set each ingredient aside separately.

Whisk together: 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster sauce, sesame oil and chili paste; set aside.

Heat a wok or deep skillet over high heat until drop of water sprinkled on surface sizzles into steam.

Pour in half of the oil and swirl wok to evenly coat side of pan; heat for 30 seconds. Add half of the chicken breasts, stir-fry by lifting and tossing chicken for 3 to 4 minutes or until no longer pink inside. Remove to plate. Repeat with remaining chicken, adding more oil if necessary. Transfer chicken to plate.

Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until fragrant.

Add broccoli and red pepper; stir-fry for 1 minute.

Add onions; stir-fry for 30 seconds.

Pour in remaining 1/4 cup stock.

Cover and steam for 2 minutes or until broccoli is tender-crisp, stirring once.

Return chicken to wok. Push contents of wok to side of pan.

Pour soy mixture into center of wok; cook, stirring, for 1 to 2 minutes or until thickened.

Stir vegetables and chicken into sauce until glazed and coated. Sprinkle with cashew nuts. Remove to a serving platter or dish and serve immediately.

Adapted from: Jon Sacker

Recipe: Chocolate Fudge Brownies

• 14 tablespoons of butter
• 1/2 cup of unsweetened cocoa
• 1 1/4 cups of sugar
• 3 large eggs
• 2 teaspoons of vanilla extract
• 1/2 cup of flour
• 1 pinch of salt
• 1 cup of walnuts - chopped

Place the oven rack in the middle of the oven. Preheat oven to 350 degrees

Line an 8 inch by 8 inch by 2 inch pan with tin foil. Spray foil with cooking spray.

Cut butter into pieces. Place the butter into a large microwave safe bowl and melt it in microwave.

With a whisk, blend in unsweetened cocoa. Add sugar and mix well.

In another bowl lightly beat together eggs and vanilla extract. Add egg mixture to the cocoa mixture and blend together.

Mix in flour and salt.

Fold in walnuts.

Pour into prepared pan and bake for 30 minutes. To test for doness insert a wooden toothpick into the center of the brownies; it should have some moist crumbs attached to it. Do not over bake.

Remove brownies from the oven and cool completely on a wire rack.

Flip the brownies onto a wire rack and peel away the foil. Flip brownies onto cutting board to cut.

Wrap in plastic wrap and store in an air tight container at room temperature or in the refrigerator.

These brownies freeze beautifully!

Recipe: Quiche with ham and cheese

• 3/4 cup of onions - chopped
• 2 teaspoons of butter
• 4 ounces of gruyere cheese
• 4 ounces of provolone cheese
• 4 ounces of deli ham
• 1 ready-made pie crust
• 1 1/3 cups of light cream
• 4 eggs
• 1 tablespoon of dijon mustard
• 1/3 teaspoon of salt
• 1/8 teaspoon of ground black pepper

Pre-heat Oven to 350 Degrees

Chop onion and place in microwave dish. 

Add butter and cover with plastic wrap. 

Cook in microwave on high for 1 and 1/2 minutes. Set Aside and let cool.

Shred cheese.

Chop ham into 1/4 inch bits.

In a frozen pie crust, layer:
1/3 of the cheese, 1/2 of the onions, and 1/2 of the ham; repeat layering, ending up with cheese on the top.

Set aside.

Mix together cream, eggs, mustard, salt and pepper until well blended.

Slowly pour custard over quiche.

Bake for 50 minutes or until golden brown.

Recipe: Pork chops

• 1 can of cooking spray
• 4 one-inch thick boneless loin pork chops
• 1 dash of black pepper
• 1 dash of salt
• 1/2 cup of peach preserves
• 2 tablespoons of dijon mustard
• 1 tablespoon of water

Spray a non-stick frying pan with the cooking spray and heat over med-high heat.

Sprinkle both sides of the chops with salt and pepper and add to the skillet.

Sear 1 minute on each side, then reduce heat to medium.

Cook 3-4 minutes on each side. Remove from skillet and keep warm.

Mustard Sauce

Add the peach preserves, mustard and water to the skillet. 

Cook for 2 minutes, stirring constantly.

Spoon the sauce over the pork chops and serve.

Adapted from: Debra Fioritto Weber

Recipe: Omelet with Cheese

• 2 eggs
• 1 pinch of salt
• 2 tablespoons of water
• 1 teaspoon of oil
• 1/3 cup of cheese - shredded
• 1 tablespoon of chives - minced

Blend together eggs, water and salt. Add oil to a 6 inch sloped sided non-stick fry pan.

Heat oil, on medium for one minute; add egg mixture and cook.

As the eggs begin to set, with a spatula, lift the edges and let the raw mixture run to the bottom of the pan.

When the top is no longer runny, but still moist, sprinkle the cheese on ½ of the omelet

With a spatula, flip the omelet in half. The cheese will take about 20 seconds to melt.

Slide the omelet onto your plate.

Garnish with chives and black pepper.

Recipe: Scallops

• 1/3 cup of all purpose flour
• 2 teaspoons of seasoning salt
• 1/2 teaspoon of dried oregano
• 2 tablespoons of lemon pepper
• 16 sea scallops - rinsed and drained
• 4 tablespoons of olive oil
• 4 tablespoons of fresh parsley
• 4 teaspoons of lemon juice

Put into a clean plastic bag; flour, salt, oregano, and lemon pepper.

Add scallops to the flour mixture and toss until lightly coated on all sides.

Remove the scallops from the bag and put them onto a plate.

Heat 2 Tablespoons of the olive oil in a frying pan over high heat.

Using a pair of tongs, shake off excess flour before adding the scallops to the pan.

Add half of the scallops to the pan and sear on both sides (about 2 minutes for each side). Remove scallops from pan and place on a plate.

Repeat cooking process with remaining scallops.

Toss with parsley and lemon juice.

Adapted from: No Reservations

Recipe: Mixed bean and vegetable soup

• 1 tablespoon of olive oil
• 1 medium onion - chopped
• 1 1/2 pounds of mixed root vegetables
• 1 1/2 pounds of mixed vegetables
• 1 teaspoon of garlic - crushed
• 2 teaspoons of curry powder
• 1/4 cup of fresh parsley - chopped
• 2 bay leaves
• 4 cups of chicken stock (or vegetable stock)
• 2 small zucchini - chopped
• 1 can of red kidney beans (15 ounces) - rinsed and drained
• 1 can of black-eyed peas (15 ounces) - rinced and drained

Heat oil in a heavy stock pot or Dutch oven.

Add all the vegetables, except the zucchini, parsley and beans.

Cook over high heat for 4-5 minutes, stirring constantly.

Add the garlic, curry powder and the bay leaves and continue cooking for 2-3 minutes.

Pour in the stock, there should be enough to cover all the vegetables.

Bring to a boil and then reduce heat to simmer, cover and simmer for 20 minutes.

Add the beans and cook for another 10 minutes.

Remove bay leaf.

Puree about 1/3 to 1/2 of the soup in a blender.

Return puree to the pot and bring to a boil. 

Then add the zucchini and parsley and continue cooking for another 3-4 four minutes. 

Add salt and pepper as needed.

Adapted From:
Good Housekeeping’s Complete book of Vegetarian Cookery