Recipes by Request

Breakfast Casserole

2012-04-11T13:54:00.001-04:00

**Want an easy way to prepare a full Breakfast or Brunch. . .here it is!

INGREDIENTS

1 lb Bacon - cooked,crumbled

1/4 Cup Onion, Red - diced

1/4 Cup Pepper, Green - diced

3 Cups Cheddar Cheese, Shredded

12 ea Eggs

1 Cup Milk

7 ea Hash Brown Patties - thawed

DIRECTIONS

1. Lightly grease a 9x13" casserole dish and preheat oven to 350'

2. In a large bowl beat together Eggs and Milk.

3. Mix in Cheese, Bacon, Onion and Pepper.

4. Lay the Hash Browns on the bottom of the casserole dish and then pour the egg mixture over them.

5. Cover with aluminum foil and bake for 35 minutes.

6. Uncover and bake for another 25 minutes until eggs have set.

7. Slice and ENJOY!!

Amazing Apple Dumplings

2012-04-11T11:35:00.001-04:00

**These Apple Dumplings are the best of both worlds. . . Incredibly Easy and Amazingly Delicious!!

INGREDIENTS

1 ea      Apple (Mac or Granny)
1 can     Crescent Roll Dough
1/2 Cup   Butter
1/2 tsp    Cinnamon
1/2 Cup   Sugar, Granulated
1/4 Cup   Sugar, Brown
6 oz      Lemon-Lime Soda

DIRECTIONS

1. Grease a 9" oven-safe pie pan and preheat oven to 350'

2. Skin, core and cut the apple into 8 wedges. Set aside.

3. Separate the Crescent Roll dough into the pre-cut triangles.

4. Starting from the smallest end, roll a slice of apple in the dough, sealing all the edges, and then place into the pie pan.

5. In a small pot, melt the butter.

6. Stir in the Sugars and Cinnamon and simmer until the sauce thickens.

7. Pour the sauce over the dumplings, using a pastry brush to assist in covering the dough.

8. Pour the soda over each of the dumplings.

9. Bake for 30-40 minutes or until they are a nice, golden-brown.

10. Remove from the oven and use the brush to coat the dumplings, again, with the warm sauce.

11. Serve immediately and ENJOY!

Seared Ahi Tuna

2012-03-25T13:09:00.002-04:00

INGREDIENTS

4 ea Tomatoes, Plum - diced

1/2 Cup Onion, Red - diced

1 Tbls Jalapeno - chopped

1 Tbls Cilantro - chopped

1 Tbls Garlic, Minced

1 tsp Salt

1/2 tsp Pepper, Black

1 ea Lemon - squeezed

4 ea Ahi Tuna Filets

4 Tbls Olive Oil

1/2 tsp Pepper, Black

DIRECTIONS

1. In a medium bowl, combine all ingredients from the Tomatoes through the Lemon juice.

2. Mix gently and then place in the refrigerator to incorporate flavors

3. Preheat a large skillet on HIGH.

4. Oil both sides of all the filets and then sprinkle one side of each with 1/8 tsp of Pepper.

5. Place the Tuna, seasoned side down, into the hot pan.

6. Let sear for 3 minutes and then flip over, reducing heat to low.

7. Cover the skillet lightly with a piece of tinfoil and let simmer until the Tuna is at the proper doneness; 6 minutes for Medium-Rare, 10 minutes for Medium

8. Remove from pan and plate the filets.

9. Top each piece with 3 Tbls of the Pico de Gallo and serve with a portion of white rice.

10. Serve and Savor!

Berry Shortcake

2012-03-25T12:40:00.002-04:00

INGREDIENTS

1 qt Strawberries - sliced

1 pt Blueberries

1/2 Cup Sugar

1 ea Angel Food Cake

Whipped Cream, Lite

DIRECTIONS

1. In a medium bowl, combine the Strawberries, Blueberries and Sugar.

2. Toss gently to incorporate fully then place under refrigeration for at least 2 hours.

3. In the middle of a plate, place a dollop of Whipped Cream.

4. Slice the Angel Food Cake and place a piece on top of the Whipped Cream.

5. Place 1/2 Cup of the Berry Mixture on top of the cake.

6. Enjoy!

Grilled Chicken Bruschetta

2012-03-25T12:15:00.002-04:00

INGREDIENTS

4 ea Boneless Chicken Breast

8 oz Italian Dressing, Italian

1 qt Tomatoes, Grape

2 Cups Olive Oil

1 Tbls Salt

1 tsp Black Pepper

2 Tbls Garlic, Minced

1/4 tsp Red Pepper, Crushed

1/2 Cup Parmesan, Grated

4 Tbls Basil, Chopped

2 Tbls Italian Seasoning

1 loaf Italian Bread

DIRECTIONS

1. In a large Ziploc bag, toss together the Chicken and Italian Dressing. Place under refrigeration for at least 1 hour.

2. In a medium mixing bowl, combine the Olive Oil, Salt, Pepper, Garlic, Red Pepper, Parmesan, 2 Tbls of Basil and 1 Tbls of Italian Seasoning.

3. Add the Grape Tomatoes to the bowl and toss to incorporate.

4. Cover the bowl and place in the refrigerator with the Chicken.

5. Preheat grill to medium-high.

6. Cut the Italian Bread into 1" slices

7. Remove the Chicken from the Ziploc bag and discard the remaining dressing.

8. Sprinkle each piece of Chicken with 1/2 Tbls of Italian Seasoning and set aside.

9. Remove the tomatoes from the Olive Oil marinade and set aside.

10. Using a brush, oil one side of each of the Italian Bread slices w/ the Olive Oil Marinade.

11. Use the remaining marinade to oil the grill and then place the Chicken Breasts, seasoned side down, onto the hot grill.

12. Cook for approximately 7 minutes each side, or until internal temperature reaches 165'.

13. While the chicken cooks, place the Italian Bread on the grill and toast each side until golden brown,

14. Now, grill the Grape Tomatoes until soft and mildly charred.

15. To plate, place a piece of Toast on the plate and top with 1 piece of Chicken, 1/4 of the Grape Tomatoes and finish off with 1/2 Tbls of the remaining Basil.
16. Serve with a nice, lite Balsamic Salad and Enjoy!

Healthy Egg Salad Sandwich

2012-03-17T21:27:00.002-04:00

**Your taste buds will be left screaming for more of this dish; incredible flavor and still healthy!

INGREDIENTS

8 ea Eggs, Hard-boiled

2 tsp Sweet Relish

2 Tbls Light Mayonnaise

2 Tbls Mustard

1/4 Cup Red Cabbage - chopped

1/4 Cup Carrots - shredded

1/2 ea Avocado - sliced

2 leaf Lettuce

2 ea Wheat Bread - toasted

DIRECTIONS

1. Remove all of the yolks from the eggs, only retaining 2 of them for the dish; the other six can be discarded.

2. Dice the remaining eggs and put them in a medium bowl.

3. Add the remaining ingredients, through the Carrots, to the bowl and mix thoroughly.

4. Put the Toast on a plate with one leaf of lettuce.

5. Top with 1/2 of the Egg Salad and 1/2 of the Avocado slices.

6. Enjoy without feeling guilty!!

Banana Bread

2012-03-14T15:06:00.001-04:00

INGREDIENTS

1.5 Cups Flour

1 tsp Baking Soda

1.5 Cups Sugar

8 Tbls Butter

2 ea Eggs

1 tsp Vanilla Extract

4 ea Bananas - ripened

1/2 Cup Walnuts - chopped (optional)

DIRECTIONS

1. Preheat oven to 375'

2. In a medium bowl, sift together the Flour and Baking Soda. Set aside.

3. In a large bowl, cream together the Sugar and Butter until fully incorporated.

4. Mix in the Eggs and Vanilla and stir until homogeneous.

5. Slowly fold the Flour into the sugar mixture and stir until smooth.

6. In a small bowl, mash the Bananas.

7. Stir the Bananas into the batter and add Walnuts if desired.

8. Butter 2 loaf pans and separate batter between them.

9. Cook in the oven for 45-55 minutes or until toothpick inserted in center of bread comes out clean.

10. Let cool for 10 minutes before attempting to remove from the pans.

11. Slice, smother with butter or other favorite spread and Enjoy!

Chicken Noodle Soup

2012-03-13T22:13:00.002-04:00

*Unfortunately, tonight's cooking was brought on because my boys are sick. This quick and recipe will make them feel better in no time!

INGREDIENTS

1 ea Rotisserie Chicken, Precooked

10 Cups Water

1 tsp Salt

1/2 tsp Pepper

1/2 tsp Italian Seasoning

1 Cup Onion - chopped

1 1/2 Cups Celery - chopped

1 1/2 Cups Carrots - chopped

1/2 lb Pasta - dry

3 Cups Chicken - shredded

DIRECTIONS

1. Remove as much meat from the Chicken as possible and set aside.

2. Place the remainder of the Chicken, including bones, into a large pot of water.

3. Bring the water to a boil over medium-high heat and then reduce heat to medium-low for about 1 hour.

4. Pour the contents of the pot through a strainer and into another large pot/bowl, set strainer aside.

5. Return the broth to the original pot and place back on the stove on medium-high.

6. Add the Seasoning, Onion, Celery and Carrots to the broth and let boil for 15 minutes.

7. While the Vegetables are cooking, go through the strained chicken remnants, removing all skin, bones and fat for discarding

8. Add the Pasta to the boiling broth and let cook for 8 minutes, stirring occasionally.

9. Add in the Chicken pieces and let boil for 5 more minutes.

10. Remove from heat and Serve w/ crackers.

11. Here's to a Healthy Family!

Fresh Strawberry Salad

2012-03-11T20:37:00.001-04:00

INGREDIENTS

3 ea Chicken Breasts - grilled, sliced

6 oz Spring Mix

4 oz Raspberry Vinaigrette Dressing

1 qt Strawberries - sliced

1 pt Blueberries
1/2 Cup Onions, Red - sliced

1/2 Cup Almonds, Slivered

1/4 Cup Gorgonzola Cheese - *optional

DIRECTIONS

1. In a large bowl, lightly toss the Spring Mix and Dressing.

2. Add in the Strawberries, Blueberries and Red Onions and gently mix.

3. Using tongs, portion out the salad mix into plates.

4. Place a sliced Chicken Breast on top of each salad

5. Sprinkle each with 2 Tbls of Slivered Almonds and 1 Tbls of Gorgonzola Cheese (optional)

6. Sweet and Delicious!

Breakfast Bites

2012-03-10T11:32:00.006-05:00

INGREDIENTS

1 roll Biscuit Dough, Pre-made

3/4 Cup Cheddar Cheese, Shredded

3 ea Eggs

2 oz Milk

3 sl Bacon - chopped

DIRECTIONS

1. Preheat the oven to 350'.

2. Remove the individual pieces of dough from the roll and then flatten into 3-4" circles

3. Spray a large muffin pan with non-stick cooking spray

4. Place the dough into the muffin cups and press 1 tsp of Cheddar Cheese into the bottom of each one.

5. Cook in the oven for 7-8 minutes or until light brown

6. In a small bowl, scramble the Eggs, Milk and Bacon together

7. Add the Egg mixture to a large saute pan over medium-high heat.

8. Cook the eggs for approx. 30 seconds or until all liquid is gone.

9. Using a large pasta spoon, scoop spoonfuls of the Eggs into the Biscuit cups

10. Top each with 1/2 Tbls of Cheddar Cheese and place back in the oven.

11. Cook until the cheese has melted completely

12. Remove and Enjoy!!

Easy Mini-Donuts

2012-03-10T11:32:00.002-05:00

** These are by far the easiest donuts to make! Just 10 minutes and you can be enjoying this fairground classic...

INGREDIENTS

12 oz Vegetable Oil

1 roll Biscuit Dough, Pre-made

1 tsp Cinnamon, Ground

4 Tbls Sugar, Granulated

DIRECTIONS

1. In a small saute pan, heat the Vegetable Oil over medium heat

2. Open the roll of Biscuits, separating the dough and placing them on a plate.

3. Using a Fruit Corer, make a hole in the center of each piece of dough.

4. In a small bowl, combine the Cinnamon and Sugar and set aside.

5. Place all of the small cored dough balls off to the side for use later.

6. Once the oil is heated, gently place 3-4 of the Biscuits into the pan.

7. Cook for 1 minute and then, using a spoon/fork, flip the dough over to cook on the other side.

8. Keep flipping back and forth until the dough is a nice, golden-brown.

9. Carefully remove the doughnuts from the pan onto a plate.

11. Add the donuts to the sugar bowl and toss gently to cover.

12. Repeat steps 6-11 for the remaining pieces of dough, including the small dough-balls

13. Quick, easy and delicious!

Stuffed Chicken Roulade w/ Tomato Pesto Pasta

2012-03-04T18:58:00.001-05:00

INGREDIENTS

3 ea Chicken Breast, Boneless

1 Tbls Italian Seasoning

3/4 Cup Spinach - chopped

6 Tbls Feta Cheese

2 ea Tomatoes, Plum - diced

6 sl Muenster Cheese

4 Tbls Butter

1 tsp Garlic, Minced
4 oz Cream Cheese

1 Cup Milk

3oz Parmesan Cheese, Grated

1/8 tsp Pepper, Black

3 Tbls Pesto

12 oz Pasta Sauce

1 lb Rigatoni

DIRECTIONS

1. Preheat oven to 400'

2. Coat each Chicken Breast w/ 1 tsp of Italian Seasoning.

3. Tear off a 2 ft. section of plastic wrap and place 1/2 on a cutting board with the other half hanging off the side.

4. Place a piece of chicken smooth side down on a cutting board and butterfly.

5. Fold the plastic wrap up and over the chicken to cover.

6. Using a mallet, pound the chicken to approximately 1/4" in thickness and double its original width.

7. Fold back the plastic wrap and let it hang over the side again.

8. Across the center of the Chicken, place 1/4 Cup of Spinach, 2 Tbls of Feta and 2 Tbls of Diced Tomato.

9. Using the plastic wrap to help hold its shape, roll the chicken tightly to form the roulade.

10. Place the chicken in a shallow baking pan filled with a 1/4" of water in it.

11. Repeat steps 3-10 for the remaining pieces of chicken.

12. Put the baking pan into the center of the oven and cook for 30 minutes or until internal temperature reached 165'.

13. Bring a large pot of cold water to a rolling boil.

14. To make the Alfredo, place the Butter and Garlic into a large saute pan over medium heat.

15. Bring a large pot of cold water to a rolling boil.

16. Once the Butter has melted, add in the Cream Cheese and stir until smooth
17. Whisk in the Milk and bring to a low simmer, stirring frequently.

18. Slowly whisk in the Parmesan to avoid introducing any lumps and then add in the Pepper.

19. Stir in the Pesto and Pasta Sauce

20. Reduce heat to medium-low and simmer, stirring occasionally.
21. Drop the Rigatoni into the Boiling water and cook 12 minutes or until al dente.
22. Drain the pasta and cool down with cold water.
23. Heat a medium saute pan over medium-high heat.
24. Add in 4oz of the Alfredo Sauce and a portion of Rigatoni Pasta. Toss to incorporate and until pasta has heated through.
25. Pour the pasta into a large bowl/plate.
26. Slice a roulade of chicken into 8 pieces and plate on top of the pasta.
27. Simply Delicious!

Fried Strawberry Crepe

2012-03-04T14:23:00.002-05:00

**So, my wife asked for a "tasty" snack today. Looking around and realizing I had made plenty of Crepes yesterday, I threw this recipe together. I included my original recipe for crepes, just in case you are all out. Hope you enjoy it as much as she did!

INGREDIENTS

CREPES

2 Cups Flour

6 Each Eggs

1 Cup Milk

1 Cup Water

1/4 tsp Salt

1/2 tsp Vanilla Extract

1 Tbls Sugar

6 Tbls Butter

FILLING

8 oz Cream Cheese

1/2 Cup Sugar, Powdered

1/2 tsp Vanilla Extract
1 oz Milk

8 ea Strawberries - sliced

GARNISH

1 ea Strawberry

1 Tbls    Sugar, Granulated
           Sugar, Powdered
            Whipped Cream
           Strawberry Syrup

DIRECTIONS

1. In a medium bowl, mix together the Flour and Eggs until fully incorporated.

2. Slowly add in the Milk and Water. Whisk until nice and smooth.

3. Stir in the Salt, Vanilla and Sugar.

4. Melt 4 Tbls of Butter and then whisk it into the batter

5. Add 1/2 Tbls of Butter to a pre-heated saute pan and tip pan to cover the entire surface.

6. Take 1/4 Cup of batter and pour it into the middle of the pan.

7. Tip the pan to cover the whole surface with the batter.

8. Cook on medium to medium-high for approximately 30 seconds.

9. Flip the Crepe over and cook side for additional 30 seconds or until it starts to lightly brown.

10. Remove from pan and continue to cook until all the batter is gone, adding 1/2 Tbls of butter to the pan after every couple Crepes.
11. Cover Crepes and place in Refrigerator to cool
12. In a small bowl combine all ingredients for filling, except for Strawberries, and whip until lite and fluffy.
13. Stir in Strawberries
14. In a deep pan, heat 1/2" Vegetable Oil over medium heat.
15. Remove Crepes for refrigeration and place one down on a plate
16. Place 1/4 Cup of Cream Cheese Filling in center of Crepe. Spread cream to extend in line across the Crepe.
17. Roll the Crepe, using two toothpicks to keep the ends in place.
18. Using tongs, place the crepe in the hot oil and fry for 30 seconds or until golden brown on one side.
19. Flip the Crepe over and fry the other side until golden brown.
20. Place 1 Tbls of Granulated Sugar on a small plate.
21. Remove Crepe from oil and place in sugared plate, tossing to cover.
22. Plate the crepe, top w/ Powdered Sugar, Whipped Cream, ans Syrup. An additional Strawberry makes a great garnish, too.
23. Enjoy!

Stuffed Omelets w/ Home Fries

2012-03-04T12:21:00.000-05:00

INGREDIENTS

HOME FRIES

2 lb Potatoes, Red - cubed

1/2 Cup Onions, Red - diced

1/2 Cup Pepper, Green - diced

1 tsp Garlic - minced

1/2 tsp Salt

1/8 tsp Pepper

1 tsp Paprika

3 oz Extra Virgin Olive Oil

OMELETS

6 ea Eggs

2 oz Milk

1/8 tsp Salt

1/4 tsp Pepper

2 Tbls Butter

4 sl Cheese

Vegetables - diced

DIRECTIONS

1. In a large bowl combine the all of the ingredients for the Home Fries.

2. Toss to incorporate all ingredients and evenly distribute the EVOO.

3. Pour the contents of the bowl into a large pan on medium-low heat.

4. Cover and let sit for 30 minutes to soften the potatoes, stirring occasionally.

5. Uncover and change heat to medium-high, stirring often.

6. Continue to cook until potatoes are nice and browned.

7. Turn off heat and let sit while you cook the Omelets.

8. Pre-heat a medium saute pan over medium-high heat.

9. Add 1/2 Tbls of Butter to the pan and tilt to cover the entire surface.

10. Add in 1/4 Cup of the egg mixture to the pan and let sit for 10 seconds.

11. Gently shake the pan for approximatelly 10 more seconds to move the omelet around.

12. Flip the omelet over to sear the other side for only 5 seconds

13. Flip the omelet over again and place 3 Tbls of your choice of Toppings.

14. Cover the toppings with 1 slice of Cheese and fold the omelet edges in to cover.

15. Slide the Omelet onto a plate and serve with fresh Home Fries.

16. Enjoy your breakfast!

Fusion Dessert Crepe

2012-03-03T18:55:00.003-05:00

**What a great way to finish off a meal. . . a French Crepe stuffed with a fresh Italian Ricotta Cream!

INGREDIENTS

CREPES

2 Cups Flour

6 Each Eggs

1 Cup Milk

1 Cup Water

1/4 tsp Salt

1/2 tsp Vanilla Extract

1 Tbls Sugar

6 Tbls Butter

FILLING

16 oz Ricotta Cheese

3/4 Cup Sugar, Powdered

1/2 tsp Orange Zest

2 Tbls Chocolate Morsels, Chopped Semi-Sweet

GARNISH

1 ea Hershey Bar

1 tsp Chocolate Chips, Chopped Semi-Sweet

Chocolate Syrup

Whipped Cream

DIRECTIONS

1. In a medium bowl, mix together the Flour and Eggs until fully incorporated.

2. Slowly add in the Milk and Water. Whisk until nice and smooth.

3. Stir in the Salt, Vanilla and Sugar.

4. Melt 4 Tbls of Butter and then whisk it into the batter

5. Add 1/2 Tbls of Butter to a pre-heated saute pan and tip pan to cover the entire surface.

6. Take 1/4 Cup of batter and pour it into the middle of the pan.

7. Tip the pan to cover the whole surface with the batter.

8. Cook on medium to medium-high for approximately 30 seconds.

9. Flip the Crepe over and cook side for additional 30 seconds or until it starts to lightly brown.

10. Remove from pan and continue to cook until all the batter is gone, adding 1/2 Tbls of butter to the pan after every couple Crepes.
11. Cover Crepes and place in Refrigerator to cool
12. In a small bowl combine Ricotta and Sugar and whip until lite and fluffy.
13. Stir in Orange Zest and Chocolate Chips
14. Remove Crepes for refrigeration and place one down on a plate
15. Place 1/4 Cup of Ricotta Cream in center of Crepe. Spread cream to extend in line across the Crepe.
16. Roll the Crepe and place back on plate.
17. Top w/ Whipped Cream, Chocolate Chips and Chocolate Syrup.
18. Using a peeler, shred pieces of the Hershey Bar to finish garnishing the dessert.
19. Enjoy!

Lasagna

2012-03-03T18:28:00.002-05:00

INGREDIENTS

3/4 lb Ground Beef

3/4 lb Ground Pork

1/2 lb Ground Veal

1/2 Cup Onion, Diced small

1/4 Cup Green Pepper, Diced small

2 tsp Garlic, Minced

48 oz Pasta Sauce

1 tsp Italian Seasoning

1 Tbls Salt

1/2 tsp Pepper, Black

16 ea Lasagna Noodles

16 oz Ricotta

1 tsp Italian Seasoning

1 ea Egg

16 oz Mozzarella, Shredded

3/4 Cup Parmesan, Grated

1 tsp Parsley, Chopped

DIRECTIONS

1. In a large pan, cook the Ground Beef, Sausage, Veal, Onion, Pepper and Garlic over medium heat until browned.

2. Drain grease from pan and return to stove.

3. Stir in Pasta Sauce, Italian Seasoning, Salt and Pepper.

4. Lower heat to medium-low and simmer, covered.

5. Pre-heat oven to 375'.

6. In a small bowl, combine Ricotta, Egg, Italian Seasoning and 3/4 of the Mozzarella.

7. Cook Lasagna Noodles according to package directions, drain and cool with cold running water.

8. In a large 9x13 baking dish, spread about 1 Cup of the Meat Sauce on the bottom to coat.

9. Next, add 4 Lasagna Noodles.

10. Top with 1/3 of the Ricotta Mixture

11. Cover with 1/4 of the remaining Meat Sauce and 1/4 of the Parmesan

12. Repeat steps 8-10

13. Layer 4 more Lasagna Noodles and finish with remaining Meat Sauce and Parmesan.

14. Top with Mozzarella and Parsley.

15. Bake, foil-covered, for 25 minutes in oven. Remove foil and bake 20 more minutes.

16. Remove from oven and let sit for 5-10 minutes.

17. Serve and Enjoy!

Breakfast Crepes

2012-03-03T11:43:00.000-05:00

**My Great-Grandmother used to make her crepes for breakfast, lunch or dinner...whenever I wanted them. Her simple recipe of flour, eggs and shortening still lives and manages to stir lots of memories. Here is my version of one of my all-time favorite dishes.

INGREDIENTS

2 Cups Flour

6 Each Eggs

1 Cup Milk

1 Cup Water

1/4 tsp Salt

1/2 tsp Vanilla Extract

1 Tbls Sugar

6 Tbls Butter

DIRECTIONS

1. In a medium bowl, mix together the Flour and Eggs until fully incorporated.

2. Slowly add in the Milk and Water. Whisk until nice and smooth.

3. Stir in the Salt, Vanilla and Sugar.

4. Melt 4 Tbls of Butter and then whisk it into the batter

5. Add 1/2 Tbls of Butter to a pre-heated saute pan and tip pan to cover the entire surface.

6. Take 1/4 Cup of batter and pour it into the middle of the pan.

7. Tip the pan to cover the whole surface with the batter.

8. Cook on medium to medium-high for approximately 30 seconds.

9. Flip the Crepe over and cook side for additional 30 seconds or until it starts to lightly brown.

10. Remove from pan and continue to cook until all the batter is gone, adding 1/2 Tbls of butter to the pan after every couple Crepes.

11. Fill crepes with your favorite jam, top with your favorite fruit, sprinkle with Confectionary Sugar or just smother with Maple Syrup.

12. Savourer!

Glazed Meatloaf w/ Twice Baked Potatoes

2012-02-26T19:08:00.002-05:00

INGREDIENTS

2 Eggs

3/4 Cup Milk

3/4 Cup Italian-style Bread Crumbs

1/3 Cup Onions, Yellow - diced small

1/2 tsp Salt

1 1/2 lbs Ground Beef

1/3 Cup Ketchup

7 tsp Brown Sugar

DIRECTIONS

1. Preheat oven to 350'

2. In a large bowl whisk together the Eggs and Milk.

3. Add in the Bread Crumbs, Onions and Salt.

4. Place the Ground Beef in the bowl and combine thoroughly with the crumb mixture.

5. Once fully mixed, pat gently into a loaf pan.

6. Place in the oven and bake for 60 minutes.

**So, I made extra mashed potatoes at lunch which are now going to get a 2nd chance at

making it onto a plate.

8. Spray muffin cups or mini loaf pans with non-stick cooking spray

9. Scoop in potatoes until level with the top of the cups.

10. Place into the oven alongside the Meatloaf.

11. In a small bowl, whip together the Ketchup and Brown Sugar

12. After 60 minutes, remove the Meatloaf and Mashed Potatoes.

13. Smother the Meatloaf with the Ketchup marinade and return to the oven.

14. Add 1/2 Tbls of Butter to each cup of Potato and return to the oven, too.

15. Wait 15 minutes and then remove both the Meatloaf and Potatoes from the oven

16. Let the Meatloaf rest for 10 minutes.

17. Use a sheet pan to help you flip the Potatoes over and out of the cups.

18. Slice up, plate and Enjoy!

Shepard's Pie

2012-02-26T14:00:00.001-05:00

INGREDIENTS

3 lbs Potatoes, Russet - peeled, cubed and cooked

1 Tbl Canola Oil

1 each Onion, Yellow Medium - diced

1 tsp Minced Garlic

2 1/2 lbs Ground Beef

1 can Whole Kernel Corn

1 can Creamed Corn

1 can Green Beans

1 can Cream of Mushroom Soup

9 Tbls Butter

8 oz Cream Cheese

1/2 Cup Milk

1 tsp Salt

1/2 tsp Black Pepper

DIRECTIONS

1. Preheat the oven to 425'

2. Place Potatoes in a large pot of cold water and bring to a boil.

3. Put the Canola Oil in a large skillet on medium-high.

4. Place the Onions and Garlic into the pan and saute until translucent.

5. Adjust the temperature to medium and add the Ground Beef.

6. Stir frequently to brown the meat; breaking it into smaller pieces as it cooks.

7. Tip the pan slightly to bring all grease to one side. Using a spoon, take all grease out of the pan.

8. Add the Corn, Green Beans and Cream of Mushroom to the skillet and stir to incorporate

9. Once the meat mixture has heated through, turn off the burner and pour mixture into a large oven safe casserole dish.

10. Drain the potatoes and return back to the pot.

11. Mash in one stick of Butter, Cream Cheese, Milk, Salt and Pepper until smooth

12. Scoop the mashed potatoes on top of the meat and vegetables.

13. Melt 1 Tbls of Butter and then pour on top of mashed Potatoes.

14. Garnish with Paprika and place in the oven for 20-30 minutes.

15. Remove from oven and enjoy!

Sunday Morning Waffles

2012-02-26T09:41:00.003-05:00

INGREDIENTS

2 Eggs

1 3/4 Cups Milk

1/2 Cup Canola Oil

4 tsp Sugar

1/8 tsp Salt

1/2 tsp Vanilla Extract

4 tsp Baking Powder

2 Cups Flour

DIRECTIONS

1. Preheat Waffle Iron on HIGH

2. In a large bowl, beat the Eggs.

3. Add in all remaining ingredients and whisk until smooth

4. Spray the Waffle Iron with non-stick cooking spray

5. Add batter and cook to desired texture. Normally, when the iron stops smoking the waffles are done.

6. Plate waffles, smother with Butter, Syrup and selection of Favorite Toppings.

7. Have a great day!

Our Favorite Toppings

Bananas, Peanut Butter, Whipped Cream, Bluberries, Chocolate Chips, M&Ms

Taco Salad

2012-02-25T19:12:00.001-05:00

INGREDIENTS

16 oz Ground Beef

1 pkg Taco Seasoning

1 head Iceberg Lettuce - shredded

1 each Red Onion - diced

1 can Black Beans - drained

4 each Tomatoes, Plum - diced

8 oz Shredded Cheddar Cheese

8 oz Shredded Mozzarella Cheese

16 oz Doritos Chips - crushed

1 Cup Roasted Corn (optional)

4 oz Sliced Black Olives (optional)

1 each Avocado - pitted and sliced

8oz Dressing, Ranch

1/4 tsp Chili Powder

dash Cumin

DIRECTIONS

1. Brown the Ground Beef over medium heat. Drain.

2. Follow instructions on Taco Seasoning package to continue.

3. Once the Ground Beef mixture is complete, place in refrigerator to cool.

4. In a large bowl, gently toss the Iceberg Lettuce and all other ingredients up to and including the Olives.

5. In a small bowl, mix together the Ranch Dressing with the Chili Powder and Cumin.

6. Add the Ground Beef and Dressing to the salad, mixing gently

7. Plate Taco Salad and garnish with Avocado slices.

8. Enjoy!

Orecchiette w/ Pesto Cream Sauce

2012-02-24T22:33:00.001-05:00

INGREDIENTS

1 Stick Butter

2 tsp Garlic, Minced
1 pkg Cream Cheese

2 Cups Milk

6oz Parmesan Cheese, Grated

1/8 tsp Pepper, Black

1 lb Orecchiette

1 pint Tomatoes, Grape

2 Tbs Pesto, Basil

Feta Cheese

DIRECTIONS

1. Place the Butter and Garlic into a large saute pan over medium heat.

2. Bring a large pot of cold water to a rolling boil.

3. Once the Butter has melted, add in the Cream Cheese and stir until smooth
4. Whisk in the Milk and bring to a low simmer, stirring frequently.

5. Slowly whisk in the Parmesan to avoid introducing any lumps and then add in the Pepper.

6. Stir the Pesto into the Alfredo Sauce

7. Add the Tomatoes to the pan and keep the sauce at a low simmer, stirring occasionally.

8. Drop the Orecchiette into the water and stir to incorporate. Boil for 10 minutes or until al dente.

9. Drain and rinse the pasta.

10. Add the Orecchiette to the sauce and toss gently to coat.

11. Plate the Pesto Orecchiette and top with Feta Cheese.

12. Delicious!

Beef Tenderloin w/ Roasted Corn and Potatoes

2012-02-19T20:51:00.000-05:00

INGREDIENTS:

DIRECTIONS:

1. Preheat oven to 400'.

2. Season the Tenderloins with the following ingredients between them all:
          3/4 tsp Sea Salt
          1 tsp Cracked Peppercorns
          1/4 tsp Cayenne Pepper
          1/2 tsp Minced Garlic

3. Wash Potatoes and then cut into 1/4" slices.

4. Tear off 3 pieces of tinfoil, each about 16" long. Place the Potato slices in the center of each piece of foil and top with the following ingredients on each one:

          2 Tbl Butter
          1/3 Cup Sliced Onions
          1 pinch Table Salt
          1 pinch Cracked Peppercorns
          1/8 tsp Minced Garlic

5. Close the tinfoil and seal the edges together by folding them over.

6. Once the Tenderloins have been refrigerating for 30 minutes, place the potatoes directly on the bottom rack of the oven.

7. While waiting for the Tenderloins to finish refrigerating, drain the corn and pour into a medium-size saute pan on medium-low, tossing periodically. Season the corn with the following:
          2 Tbl Butter
          1/2 tsp Table Salt
          1/8 tsp Crushed Red Pepper

8. Once the Tenderloins have refrigerated for 1 hour, allow them to sit at room temperature for 10 minutes.

9. Wrap each piece tightly with a slice of Bacon to keep in the juices; hold in place with a toothpick.

10. Add 2 Tbl Canola Oil to a Cast-iron pan on medium-high.

11. Once the oil starts to smoke, add the meat to the pan and cook 3 minutes on each side.

12. Transfer the Corn to an oven safe dish and place it in the oven along with the Potatoes.

13. Place the cast-iron pan w/ the Tenderloins into the oven as well

14. Keep the steaks in the oven for 15 minutes and then remove. Place them on a plate and cover; allowing the juices to settle and keep the meat warm.

15. While the Tenderloins are resting, change the oven to Broil and move the Potatoes to the higher rack.

16. Remove all food from the oven 10 minutes later, plate and ENJOY!