Honey Mustard Slaw

Sweet, tangy, and even diet friendly.

•1 Medium head cabbage (or any combination), shredded or chopped
•2 Tbsp. yellow mustard
•2 Tbsp. dijon mustard
•3 Tbsp. honey
•3 Tbsp. vegetable oil
•1 Tsp. poppy seeds
•½ Tsp. freshly ground black pepper

Combine the mustards, honey, oil, poppy seeds, and pepper in a container with a tight fitting lid. Shake the ingredients vigorously until thoroughly combined, and chill for at least 24 hours. When ready to serve, toss the cabbage with the dressing.

Taking a short hiatus...

Morning sickness and cooking don't exactly go hand in hand. Never fear, I will be back.

Sweet Teriyaki Chicken

Another slow cooker recipe.

•3-4 Medium boneless, skinless chicken breast
•1/3 Cup bottled teriyaki sauce (kikkoman)
•1/3 Cup packed brown sugar
•1 Tsp. freshly grated ginger root
•½ Tsp. garlic powder
•1 Tbsp. apple cider vinegar
•3 Servings soba noodles

Combine the sauce, sugar, ginger, vinegar, and garlic powder. Pour the mixture over the chicken in your crock pot. Cook on high for 2-3 hours, until tender enough to shred with a fork. Shred the chicken, then continue cooking while you prepare the noodles according to the package directions. Serve the chicken over the noodles and pour over the extra sauce. If you want extra sauce, I like to make another batch of the sauce on the stove to serve along with it.

Cheesy Broccoli Soup

Simple, yet satisfying.

•1 Pound fresh broccoli, cleaned and cut into small florets
•½ Cup butter or margarine
•1 Small onion, finely chopped
•½ Cup all-purpose flour
•2 Cups chicken broth
•2 Cups milk
•6 Ounces velveeta, cut into small cubes
•Salt & Pepper to taste
•Pinch of cayenne pepper (optional)

Steam your broccoli for about 4-5 minutes, until it's all bright green and still crispy. Immediately remove the broccoli from heat and shock in ice cold water while you prepare the rest of the soup. In the meantime, over medium high heat, saute your onion in the stick of butter. Cook the onions until are translucent, then mix in the flour. Reduce the heat to medium and continuously stir the mixture for about 3minutes. Pour in your broth, and whisk until it smooth and creamy, then whisk in the milk. Bring this to a boil and stir in the velveeta until there are no lumps of cheese. Add salt and peppers. Stir in the drained broccoli and continue heating the soup until thick and bubbly. Serve immediately or this can very easily be reheated.

Creamiest Beef Stroganoff

Definitely worth the little bit of effort.


Total Time: 1 Hour

•½ Cup wine (white or red)
•4 Tbsp. butter
•½ Medium onion, diced
•2 Large cloves of garlic, diced
•1 Pound thinly shaved beef
•¼ Cup all-purpose flour
•2 Cups dark beef stock
•4 Ounces cream cheese
•1 Cup sour cream
•1 Tsp. yellow mustard
•8 Ounces extra wide egg noodles
•1 Tbsp. butter
•½ Pound freshly sliced mushrooms
•3 Tbsp. Worcestershire sauce
•Salt & Pepper to taste

Marinate the beef in the wine until your ready to prepare the dish, and for at least an hour. In a large frying pan over high heat, combine the butter, onion, and garlic. Cook until the onions are translucent. Add your beef (not the wine) and a pinch of salt and pepper, and cook thoroughly, until most of liquid is gone from the pan. Reduce the heat to medium. Sprinkle over the flour, and stir for about 2 minutes. Add the stock and stir until smooth. Stir in the cream cheese, sour cream, and mustard. Reduce the heat to low and let this continue cooking while you prepare the noodles according to the package directions. When the noodles are ready, add them and about ¼ cup of the cooking water to the meat and sauce mixture. Again, let this cook while you prepare the mushrooms. Saute the mushrooms in 1 Tbsp. of butter and the Worcestershire sauce, only for about 2 minutes, then add to the stroganoff. Stir the mixture until there are no lumps, and the sauce is smooth and creamy. Top with some fresh parsley if you have it available.

Parmesan Baked Herb Fries

Can fries be considered healthy?


Prep Time: 10 Minutes
Total Time: 50 Minutes

•4 Medium-large idaho potatoes, cut into thick fries
•2 Tbsp. vegetable or olive oil
•1 Tsp. italian herb seasoning
•½ Tsp. onion powder
•½ Tsp. garlic powder
•Pinch of kosher salt or freshly ground sea salt
•Pinch of freshly ground black pepper
•2 Tbsp. freshly grated parmesan cheese (must be finely grated right before preparing)

Combine the oil, seasonings, and cheese in a bowl, then toss with the fries. Mix them around with your hands or a big spoon, and make sure that every fry is coated. Lay the fries out in an even layer on a baking sheet lined with foil and a cooling rack. Bake at 425° for about 40 minutes, or until they are all golden brown. I like to sprinkle over a little more parmesan right after they come out of the oven, and serve.

Chocolate Coconut Squares

An easy, homebaked snack!

Prep Time: 10 Minutes
Total Time: 40 Minutes

•1 Cup finely crushed graham crackers
•½ Cup melted butter
•1 Cup milk chocolate chips
•1 Cup white chocolate chips
•1 Cup sweetened coconut flakes
•1 14 ounce can sweetened condensed milk

In a small bowl combine the the graham crackers and butter, and mix well. Press this mixture into a 9" square pan. Sprinkle over the 2 cups of chips, then pour the milk over the top. Top with the coconut, and bake at 350° for about 30 minutes. Keep an eye on it towards the end, to watch for over browning. You can tell it's done when the edges are dark golden brown. Cool completely before cutting and serving. I think these are best after being refrigerated for at least a few hours.

Plum Tart Cobbler

Simple ingredients, extraordinary results!



Prep Time: 20 Minutes
Total Time: 1 Hour

Crust:
•2 Cups all-purpose flour
•½ Cup granulated sugar
•12 Tbsp. butter, cut into small cubes

Filling:
•2 Pounds thinly sliced plums
•2 Tbsp. granulated sugar
•2 Tbsp. all-purpose flour

Topping:
•5 Tbsp. butter, cut into small cubes
•¼ Cup granulated sugar
•¼ Cup all-purpose flour

Combine the crust's ingredients with a pastry cutter, your fingers, or a food processor. The mixture should resemble moist sand. Press the mixture into a 9" round cake pan, and bake at 325° for 20 minutes. In the meantime prepare your filling and topping. For the filling gently stir together the ingredients and set aside until ready to use. Combine the ingredients for the topping with a pastry cutter, your fingers, or a food processor, until it resembles moist sand. After the crust has baked for 20 minutes, spread over the plum mixture, and cover with the topping. Bake for an additional 25 minutes at 325°, then broil for 3-5 minutes. Make sure to keep a close on it under the broiler. Cool at least 10 minutes before serving.

Meatloaf #2

All-occasion dinner.

Prep Time: 10 Minutes
Total Time: 1 Hour 10 Minutes

•2 Pounds lean ground beef
•1 Tbsp. yellow mustard
•1 Tsp. onion powder (I don't like chunks in my meatloaf, but feel free to use ½ of a diced, sauteed onion if you prefer)
•½ Cup spicy bbq sauce
•2 Tsp. kosher salt
•2 Tsp. liquid smoke
•20 Finely crushed saltine or ritz crackers
•1 Large egg
•2 Tbsp. milk

Combine everything except ¼ cup of bbq sauce. Mix really well, and bake in a loaf pan at 375°, for about 45 minutes. Remove from oven and spread the remaining bbq sauce to cover the loaf. Reduce the heat to 325°, and bake 15 more minutes.

Chili & Brown Sugar Shredded Pork

Spicy sweet!

•2-3 Pound pork roast
•1/4 Cup packed brown sugar
•1 Tbsp. chile powder
•1 Tbsp. garlic powder
•1 Tbsp. ground cumin
•1 Tbsp. kosher salt
•1 Tbsp. Smoked paprika
•1 Tsp. onion powder
•½ Tsp. cayenne pepper


Mix together all of your dry ingredients and rub it into the roast, covering the entire thing. You may have to go over it a couple times to get all of the rub on there. Roast the meat in a ceramic dish, covered with foil and a lid, for 1 hour at 400°. Reduce the temperature to 300° and continue cooking for about 3 hours. Remove it from the oven and shred with two forks. This makes really great sandwiches or serve with potatoes and a green veggie...or be like me and just eat it plain.

Mixed Nut Trail Mix

My favorite trail mix variety...healthy and tasty!

•2 Scoops dried cranberries
•2 Scoops reese's pieces or chocolate pieces
•3 Scoops dried banana chips
•3 Scoops dried coconut (sweetened or unsweetened)
•3 Scoops dried sweetened pineapple
•4 Scoops shelled and salted pistachios
•3 Scoops salted sunflower seeds
•3 Scoops dried and unsalted pumpkin seed kernels (without the white shell)

I use a ¼ cup scoop, and just dump everything into a ziploc bag. I give everything a good shake to mix, and dig in. It's really great as is...no seasoning, no baking.

So Easy Baked Chicken Flautas

Crispy, rolled chicken tacos...like giant taquitos.


Yield: 5 Flautas
Prep Time: 15 Minutes

•3 Boneless, skinless chicken breasts
•1 Packet taco seasoning
•½ Cup water
•5 Flour tortillas
•2 Tbsp. margarine

In your crockpot, combine the chicken, seasoning, and water. Cook on high for about 3 hours, then reduce the heat to low and continue cooking for another 2-4 hours. Shred up the chicken, and chill until your ready to prepare flautas. (I actually prepare the chicken the day before.) Spread a thin layer of margarine on one side of each tortilla. Divide the chicken evenly onto to each of the 5 tortillas (butter side down), and roll them up tightly. If you can, place a rack on your baking sheet to bake the flautas on. If you don't have a rack just place them on a foil lined baking sheet. Bake them at 400° for 20 minutes. I like to serve them with salsa and sour cream.

Chocolate Cake with Chocolate Frosting

Chocolate cake. What else can I say?


Prep Time: 20 Minutes
Total Time: 50 Minutes

Cake:
•1 3/4 Cup all-purpose flour
•3/4 Cup unsweetened cocoa powder
•1 Cup packed brown sugar
•1 Cup granulated sugar
•1 Tsp. kosher salt
•1½ Tsp. baking powder
•1½ Tsp. baking soda
•2 large eggs
•1 Cup milk
•2 Tsp. vanilla extract
•¼ vegetable oil
•1 mashed banana (make sure it's really mashed, not chunky)
•1 Cup boiling water

Frosting:
•1/4 Cup softened margarine
•1/4 Cup milk
•1 Tsp. vanilla extract
•3-3½ Cups powdered sugar

For the cake, combine all the dry ingredients in your mixing bowl. Add in the eggs, milk, vanilla, oil, and banana, andmix until smooth (about 3-4 minutes). Stir in boiling water by hand, and pour batter into two prepared pans. I like to butter my pans and line the bottoms with parchment, then flour the pans. Bake the cakes at 350° for 25-30 minutes. Remove from oven and let cool 10 minutes before turning out onto cooling racks. Cool completely before frosting.

While the cakes are baking prepare the frosting. Start by mixing the margarine, cocoa powder, and milk. Mix until all of the ingredients are incorporated, but it doesn't need to be totally smooth. Add in the powdered sugar 1 cup at a time (make sure to scrape the sides of your bowl in between), until everything is combined. Finish by whipping up the frosting for at least 5 minutes. Frost onto cooled chocolate cake.

☼You may notice that the cake in the picture is only 1 layer...well I moved and seem to have misplaced my cake sheet pan and my other round pan, so I had to use one square and one round...but I promise it will make 2 layers.

Garlic & Herb Crescent Rolls

For those nights when homemade bread just isn't an option.


Yield: 8 Rolls
Prep Time: 5 Minutes
Total Time: 18 Minutes

•1 Can refrigerated crescent roll dough
•3 Tbsp. melted butter or margarine
•1 Large clove of garlic, freshly grated
•1 Tsp. dried basil
•½ Tsp. dried rosemary
•½ Tsp. dried oregano
•Small pinch of red pepper flakes or crushed red pepper

Combine the butter and herbs, and brush over each triangle of crescent dough. Roll up the crescents, brush tops with remaining butter mixture, and bake at 375° for 10-12 minutes. I like to serve with marinara sauce.

Hawaiian Salty Chicken

My favorite hawaiian main course.


Prep Time: 10 Minutes
Total Time: 5 Hours

•2-4 Large, skinless, boneless chicken breasts
•½ Cup soy sauce
•¼ Cup packed brown sugar
•1 Tbsp. freshly grated garlic
•2 Tsp. freshly grated ginger or 1 tsp. ground ginger

Put the chicken in your crockpot, set on high. Combine the remaining ingredients in a small bowl and pour over the chicken. Cook for 4 hours, stirring twice. Shred the chicken in the crockpot, and continue cooking for about an hour. Serve over rice.

Brown Sugar Cinnamon Rolls

Make the night before for a yummy breakfast treat!


Yield: 12 Rolls
Prep Time: 30 Minutes
Total Time: 2 Hours

Dough:
•3/4 Cup heavy cream (or milk if that's what you have)
•¼ Cup butter or margarine
•3¼ Cups all-purpose flour
•2¼ Tsp. dry active yeast (1 .25oz packet)
•¼ Cup packed brown sugar
•2 Tbsp. granulated sugar
•½ Tsp. kosher salt
•1 Large egg
•¼ Cup warm water

Filling:
•1 Cup packed brown sugar
•½ Cup butter or margarine
•1 Tbsp. ground cinnamon

Icing:
•4oz. Softened cream cheese
•¼ Cup softened butter or margarine
•1 Tsp. vanilla extract
•2 Cups powdered sugar
•Heavy cream or milk (optional)

Heat the milk through, and stir in your butter until melted, set aside. In your large mixer bowl combine the dough's dry ingredients, reserving about 1¼ cups of flour. As soon as the milk is lukewarm (not hot anymore), add the egg and water to the dry ingredients. Add the milk and butter alternately with 1 cup of the reserved flour. Mix until your dough comes together. Turn your dough out onto the counter and knead with the final ¼ cup of flour for 5-7 minutes, until the dough becomes soft and smooth. Let the dough rest for 10-15 minutes. In the meantime, combine the ingredients for the filling by mixing them together in a small bowl. When your dough is ready, roll it into about a 10"x12" rectangle, and spread your filling evenly across the dough. Roll up the dough, and seal off the edge. Cut the dough into 12 slices to make your rolls. Place the rolls in a greased pan, and let rise for 30-60 minutes before baking (sometimes I cheat by putting them into a 150° oven for about 15 minutes, especially when it's cold), or place in the fridge and take out to rise before you're ready to bake. Bake at 400° for about 20-25 minutes. Really keep an eye on the towards the end. I start checking at about 15 minutes just to be safe. If you notice the tops browning faster than you'd like, just lay over a piece of foil. Prepare your cream cheese icing while to rolls are baking, by combining the cream cheese and butter. Add in your vanilla, and slowly mix in the powdered sugar. Add just a touch of cream or milk if you want to thin the icing. Spread over your rolls straight from the oven.

Barbeque Pocket Pies

No need for store bought, when you have this recipe up your sleeve.


Yield: 8 Pockets
Prep Time: 20 Minutes
Total Time: 45 Minutes

Sauce:
• 1 Cup ketchup
•¼ Cup apple cider vinegar
•2 Tsp. liquid smoke
•2 Tbsp. soy sauce
•2 Tbsp. yellow mustard
•¼ Cup packed brown sugar
•1 Large clove freshly grated garlic
•2 Tbsp. finely diced and sautéed onion

Filling:
•1 Pound of your favorite meat or poultry (shredded or ground chicken, pork, or beef)

Crust:
•Prepare your favorite pie crust, whether it be homemade or store bought
•1 Egg
•Kosher salt or freshly ground sea salt

Start by combining all of your sauce ingredients in a small saucepan over medium-low heat, stirring occasionally. While that is heating through brown your meat, or heat it thoroughly if your using already cooked and shredded. Roll your dough out into 2 12"-14" rounds, and cut each one into 8 triangles. Stir together the sauce and the meat and divide the it evenly onto 8 triangles of dough, and cover with the remaining 8 pieces. You need to seal all of the edges by pinching them together. Beat your egg in a small and brush on the tops of your pockets, covering them completely, and sprinkle a pinch of salt over each one. Bake at 425° for 25 minutes.

Berry Filled Shortbread Cookies

Tender and sweet, what a treat!


Yield: 12 Cookies
Prep Time: 10 Minutes
Total Time: 25 Minutes

•½ Cup unsalted butter
•1/3 Cup granulated sugar
•1 Tsp. vanilla extract
•1 Cup all-purpose flour
•2 Tbsp. fresh berry preserves or your favorite store bought jam


Cream the butter and sugar together, then add in the flour and vanilla and mix until very well combined. Roll into 12 small balls and push holes in the centers with your finger. At this point you can stick your cookies in the freezer for about 15 minutes, and they will hold their shape in the oven better. If you like them a little thinner like I do, just skip that step. Fill each cookie with about a ½ teaspoon of jam, and bake at 350° for 12-15 minutes.

Easy Oven Kahlua Pork

Make this for dinner guests, and they'll swear you brought home take-out.

Prep Time: 5 Minutes
Total Time: 4 Hours

•2-4 Lb. pork roast
•1 Tbsp. liquid smoke
•2 Tbsp. water
•1 Tbsp. kosher salt
•1 Tsp. freshly grated ginger (optional)

In a roasting pan or ceramic baking dish, mix your liquid smoke, water, and optional ginger (I find that without ginger this tastes just like the hawaiian restaurants', but I love the flavor with it added). Roll your roast around in the mix, then rub the salt into the meat. With your roast in the roasting pan, tightly cover the pan with foil and cook for 1 hour at 400°, then reduce the temperature down to 300° and continue cooking for 3 hours. Remove the pork from the oven and shred with 2 forks, and serve over rice.

I also make a sauce that I serve with this dish...I'm not sure how traditional it is, but it I think it goes perfectly.

•½ Cup of your favorite bbq sauce
•1 Tbsp. soy sauce
•3 Tbsp. pineapple juice
•1 Tsp. freshly grated ginger
•1 Small clove freshly grated garlic

Mix all the ingredients together, and chill until ready to serve.

Key Lime Pound Cake

OMG, good!


Prep Time: 15 Minutes
Total Time: 1 Hour 45 Minutes

Cake:
•3 Cups all-purpose flour
•½ Tsp. baking powder
•1 Cup butter
•½ Cup margarine or shortening
•2½ Cups granulated sugar
•5 Large eggs
•½ Cup milk
•½ Cup key lime juice

Topping:
•½ Cup granulated sugar
•3 Tbsp. all-purpose flour
•3 Tbsp. butter or margarine, cut into cubes

Preheat oven to 350°. In a medium bowl, combine the flour and baking powder, set aside. Cream together the butter and sugar with your stand mixer. Add the eggs one at a time. Whip this mixture for about 5 minutes, until it's really fluffy and smooth. Combine the lime juice and milk in a liquid measuring cup and add to the butter mixture, alternating with the flour mixture. Mix until just combined. Spread evenly into two loaf pans. Place the loaves in the oven and reduce the oven temperature to 325°. Bake for 1 hour. In the meantime, in a small bowl combine the topping ingredients with your fingers, a food processor, or a pastry cutter. The mixture should be combined, but in coarse chunks. After the 1 hour of baking, remove the loaves from the oven and spread the topping evenly between them. Place them back in the oven for about 30 minutes. Remove from pans and cool completely before storing.

Strawberry Spinach Salad

A summertime favorite.

Prep Time: 15 Minutes

•½ Cup slivered almonds
•Juice of 2 lemons
•1 Tbsp. poppy seeds
•1/3 Cup onion, chopped
•Pinch of sea salt or kosher salt
•1 Tbsp. dijon mustard
•1-2 Tbsp. granulated sugar (optional)
•Vegetable oil
•8 Cups fresh spinach, cleaned and trimmed
•1 Lb. fresh strawberries, cleaned, trimmed, and sliced

Prepare your almonds by toasting them in a dry pan. Keep an eye on them, because they will burn very easily. Set aside to cool. In a blender, combine the lemon juice, poppy seeds, onion, salt, mustard, and optional sugar (I don't use any sugar, but most people will prefer the sweetened taste...you can taste it first, and add the sugar if you think you'll like it). Pulse until there are no more chunks of onion. With the blender on, slowly pour in oil until the dressing is at your desired consistency. Now just toss the spinach, sliced strawberries, almonds, and dressing, and serve.

Raspberry Triple Chocolate Muffins

A chocolaty treat, with just the right amount of sweetness.


Yield: 18 Muffins
Prep Time: 15 Minutes
Total Time: 40 Minutes

•2 Cups all-purpose flour
•1 3/4 Cups cocoa powder
•1½ Cups granulated sugar
•½ Tsp. baking soda
•2 Tsp. baking powder
•½ Tsp salt
•1 1/3 Cups milk
•1 Large egg
•3 Tbsp. vegetable oil
•2 Tsp. vanilla extract
•½ Cup semi-sweet chocolate chips
•½ Cup white chocolate chips
•1 Cup fresh raspberries
•1 Tbsp. powdered sugar

Combine the flour, cocoa, sugar, soda, baking powder, and salt. In your large mixer bowl, combine the milk, egg, oil, and vanilla. Whip the liquids until frothy. Slowly add in the dry ingredients, and mix until just combined. Hand stir-in your chips and berries. Line muffin pan and fill cups 3/4 full. Bake at 350° for 20-25 minutes. Start checking them at 20 minutes, to make sure you don't over bake them. Remove from the pan immediately, and place on cooling rack. Cool for 10 minutes then dust with powdered sugar.

Pepperoni Tomato Pizza

Try this pie, and you'll never want delivery again.


Prep Time: 20 Minutes
Total Time: 1 Hour

Crust:
•3¼ Cup all-purpose flour
•1 Tsp. granulated sugar
•1 Tsp. kosher salt
•1 Tsp. garlic powder
•¼ Cup olive oil
•3 Tsp. dry active yeast (about 1½, .25oz packets)
•1½ Cup warm water

Toppings:
•1½ Cups of your favorite marinara or pizza sauce (I use Dave's Gourmet with an added can of tomato paste)
•2 Tbsp. melted butter or margarine
•1 Tsp. garlic powder
•8 Oz fresh cherry sized mozzarella, thinly sliced
•20-30 pepperoni slices
•1 Large thinly sliced tomato
•2 Tbsp. dried italian seasoning or fresh chopped basil
•2 Tbsp. fresh grated parmesan cheese

For the crust: In a 1 cup measuring cup, combine the warm water and the yeast, and let sit. In your stand mixer, with the dough hook attachment, combine the flour, sugar, salt, and garlic powder. Mix until thoroughly incorporated. Add the water mixture and olive to the dry ingredients, and knead with your dough hook until the dough forms a ball. At this point I like to knead the dough by hand just a couple of times, then put it in an oiled bowl, and leave to rise for a ½ hour. If you don't want a thick or deep dish crust, feel free to use the dough as is (no resting). When you're ready to use your dough, you can test your pizza throwing skills, or just press thinly into your pizza pan or parchment lined baking sheet.

For the toppings: Combine the butter and garlic powder, and brush over entire unbaked crust. Follow with the sauce, the cheese, the pepperonis, the tomatoes, the italian seasoning, and lastly the parmesan. Bake in a 400° oven for 20-22 minutes.

Key Lime Squares

A tart, delicate dessert, perfect with afternoon tea.

Yield: 24 Squares
Prep Time: 15 Minutes
Total Time: 55 Minutes

Crust:
•1 Cup all-purpose flour
•⅓ Cup granulated sugar
•6 Tbsp. fat, cut into small cubes (I use ½ margarine and ½ shortening, but you can also use butter)

Filling:
•1 Cup demerara cane sugar
•⅔ Cup key lime juice
•3 Large eggs
•¼ Cup all-purpose flour

Topping:
•2 Tbsp. demerara cane sugar

Start with the crust. Combine all the ingredients for the crust in your food processor and pulse until everything is evenly combined. It should be like a handful of sand. Press the mixture evenly into a parchment lined ¼ sheet pan, and bake in a 325° oven for 10 minutes. Remove from oven and reduce the oven temperature to 300°.

In the meantime, prepare your filling. Whisk together all of the filling ingredients, and pour over the hot crust. Put it back in the oven for 30 minutes. Cool for 10 minutes the sprinkle over topping of cane sugar. You can lightly press in the topping. Cool completely before serving or storing.

☼Please keep in mind that your end result should only be about ¼ of an inch thick, not like a typical "Lemon Bar".

Cinnamon Sugary Animal Cookies

A childhood favorite, kicked up a notch!


Prep Time: 5 Minutes
Total Time: 25 Minutes

•20 Ounces animal crackers (I buy the big canister of smooth animal crackers from Costco)
•¼ Cup vegetable oil
•3 Tbsp. granulated sugar
•1 Tbsp. ground cinnamon
•2 Tbsp. demerara cane sugar

In a small bowl mix the oil, granulated sugar, and cinnamon. Spread your crackers out on a foil lined baking sheet, and toss with the oil mixture until evenly coated. Lastly, sprinkle the cane sugar over the top of the crackers and give a quick shake of the pan. Bake at 250° for about 20 minutes, stirring occasionally. I also cheat my own recipe a little by sprinkling a little more cane sugar on top after cooking...I love that extra crunch. Cool completely before storing in an airtight container or ziploc bag.

Zesty Ranch Baked Cheese Crackers

This perfect snack couldn't be easier.


Prep Time: 5 Minutes
Total Time: 25 Minutes

•20 Ounces of cheese flavored crackers (I use cheddar flavored Goldfish Crackers)
•½ Cup vegetable oil
•1 Packet dry ranch dressing mix
•1 Tbsp. Tajin seasoning (chile, lime, & salt mixture found at most local markets)
•½ Tbsp. dill weed (I find that dried dill works best in this recipe, but feel free to use fresh if that's what you have on hand.)
•½ Tsp. Chile flakes or ¼ Tsp. cayenne pepper

In a small bowl mix together everything except the crackers. Line your baking sheet with foil, and spread out your crackers. Pour the oil mixture on top of the crackers and toss until the crackers are evenly coated. Bake at 250° for about 20 minutes, stirring occasionally. Let cool completely before storing in an airtight container or ziploc bag.

☼These are an excellent addition to a hot bowl of tomato soup. I will post a great recipe for that later, but in the meantime, pick up a can of Campbell's and try it out.

Chunky Curry Chicken Salad

This isn’t your average chicken salad recipe. Try it...You won’t be disappointed.

Prep Time: 10 Minutes

•⅔ Cup plain yogurt
•1 Tbsp. mayonnaise
•1-2 Tbsp. curry powder(depending on your own taste)
•Salt & Pepper to taste
•2 cups cold diced chicken breast (you can poach or roast your own, or buy the whole roasted chicken from your local market)
•⅓ Cup dried cranberries
•⅓ Cup salted cashew pieces

Combine yogurt, mayo, curry powder, salt, and pepper. Stir until creamy. Stir in remaining ingredients, and chill for at least an hour before serving. This is even better the next day.

Sauteed Green Beans & Heirloom Tomatoes

An ’Oh So Yummy’ way to get your veggies!

Prep Time: 10 Minutes
Total Time: 15 Minutes

•1 Lb. fresh green beans, ends cut off
•4 Tbsp. butter or margarine
•2 cloves of freshly grated garlic
•1 Tsp. fresh ground sea salt
•½ Tsp. fresh ground black peppercorns
•1 Tbsp. fresh chopped basil
•1½ Cups halved cherry heirloom tomatoes

Steam green beans. Meanwhile, over medium-high heat add butter and garlic to sauté pan. Cook until the garlic is just barely brown. Add the steamed green beans to the pan and toss. Add salt and pepper. Remove from heat and add tomatoes and basil.

Creamy Basil Potato Soup

Delicious potato soup, infused with the taste of Italy.


Prep Time: 30 Minutes
Total Time: 45 Minutes

•6-8 medium sized diced Yukon Gold potatoes
•6 Cups of chicken broth
•2 Tbsp. chopped fresh basil
•1 Cup fresh green beans, trimmed and cut in half
•½ Cup unsalted butter
•1 small sweet yellow onion, diced
•2 ribs of celery, diced
•3 cloves of garlic, chopped
•½ Cup flour
•Handful of fresh basil
•1 Cup of milk
•1 Cup of heavy cream
•½ Cup cheddar cheese
•1 Tbsp. fresh ground sea salt
•1 Tbsp. fresh ground black peppercorns
•Parmesan to top every bowl

Place the potatoes in a pot of cold water, and bring to a boil. Boil the potatoes about 5 minutes, or until almost fork tender, then drain. In the meantime, bring your broth and 2 Tbsp. of basil to a boil. Steam your green beans in a separate pot. Sauté the onion, celery, and garlic in the butter. Once they become translucent, add the flour and stir until the mixture turns a pale tan color. Whisk the flour mixture into the boiling broth, until there are no lumps. Now you can add your potatoes and green beans. In your blender add the milk, cream, and handful of basil, and blend until smooth. Slowly pour into the broth. Bring to bowl, stirring frequently. Add your cheddar, salt, and pepper and stir until creamy. Garnish with parmesan cheese.

Sundried Tomato Basil Drop Biscuits

Showstopping biscuits, that only take 10 minutes to bake!


Yield: 15 Biscuits
Prep Time: 10 Minutes
Total Time: 25 Minutes

DRY INGREDIENTS
•2 Cups all-purpose flour
•1 Tsp. sugar
•1 Tsp. kosher salt
•1 Tbsp. baking powder

WET INGREDIENTS
•6 Tbsp. melted margarine
•1 Cup buttermilk

MIX-INS
•¼ Cup fresh chopped basil
•2 Tbsp. chopped sun dried tomatoes (packed in oil, drained)
•¼ Cup freshly grated parmesan cheese
•¼ Cup cheddar cheese

Combine dry ingredients in a large bowl. In a small bowl combine melted margarine and buttermilk, then slowly add to the dry ingredients to make your dough. Stir your mix-ins into the dough. Drop by oversized tablespoon, onto a parchment lined baking sheet. Bake at 450° for 10-12 minutes.