These take a little time to make as they need to prove overnight but they’re pretty straightforward. I make these for any special holiday dinner, they are the best slathered in butter and dipped into whatever sauce or gravy you need to mop up.

This can be a slightly challenging recipe as it’s rather easy to accidentally add TOO much liquid. Through the potatoes not being strained enough or adding too much water, err on the side of caution and also don’t be afraid to adjust with adding additional flour. These are meant to be moist, and will be slightly sticky through the dough making process. They will tighten after the first proof so don’t panic too much.

What you need:

• 1 russet potato, peeled and cubed (about 1 1/2 cup)
• 1/2 cup potato cooking water
• 4 tbsp unsalted butter, melted (2 for the dough and 2 for brushing tops)

Here’s why I turned my oven on to 450 degrees during this blistering heat wave. 

It’s all due to a bargain at the grocery. Pork tenderloins were on sale – buy one, get one. So I brought home 2 packs with 2  tenderloins each. I planned on freezing them, but had forgotten that my refrigerator freezers were packed tight. (My big freezer had given up the ghost a couple weeks prior). 

I decided high roasting all 4 was the best plan, so that’s what I did. I had some leftover barbecue ribs rub which I used to season the pork. And you know what? The kitchen really didn’t heat up that much, since the meat cooked in about 20 minutes or so. The pork was juicy and tender and I had plenty to share with neighbors.

I served it with a quick basmati rice pilaf – all…

Sometimes having to use meat by the “use by” date inspires me to try something new. That’s how this farmhouse sausage chili recipe came about. I had a pound of pork sausage that had to be used and the outdoor temperature dipped to the low 40’s. Perfect timing. 

Maybe you’d like to try this sausage chili for that Halloween party. Rewarm in the slow cooker. 

Spicy sausage chili 

I used Ethan Becker’s (Joy of Cooking) Ohio farmhouse chili as an inspiration. I added more seasonings, chili powder and beans to give it a spicy kick.

Chili is one of those foods that can be played around with. I wouldn’t object to adding some diced bell pepper in with the sausage and veggies. So feel free to do your own thing when making this recipe.

Ingredients

1 pound pork sausage (I used hot)

1 onion, diced 

1…

Contains:  Fascinating Indian flavors, optional dairy (ghee).  Is:  Gluten-free, vegetarian, potentially vegan.  

Seasoned Basmati rice, yummy in itself.

The idea of flavored rice truly appealed to me, especially for eating in combination with Indian dishes – or perhaps on its own.  I had leftover okra curry, and since most folk DO serve their curry over rice, and I am low carb rather than keto… why not?

For Indian foods, I prefer to use white Basmati rices.  There are all sorts of discussions out there about whether brown or white rice is “healthier”.  For rice, there are pros and cons either way – so I use what I prefer for a specific dish.  For me, Indian is always this white Basmati…  One thing I do try to do is buy rice grown in the US as opposed to Asia as there is often a higher level of arsenic…

Contains:  Dairy in form of butter.  Is:  Vegetarian.

Recipe source:  Michael Psilaktis’s book, How to Roast a Lamb: New Greek Classic Cooking.  Page 167.

Greek Spinach Rice

I used my rice cooker for this.  I had no reason (other than recipe reduction) to modify the source.  One could use either brown or white rice here.

Fresh spinach is recommended over frozen.  Wilted is the preferred texture.

Wilting the spinach.

Prep Time: 10 minutes.
Cook Time: 30-40 minutes.
Rest Time: Unnecessary.
Serves:  2.
Cuisine:  Greek.
Leftovers:  Covered in fridge.

Greek Spinach Rice:  Spanakorizo

• 1/2 cup / 120 uncooked long-grain rice, well-rinsed       
• 1.5 teaspoons extra-virgin olive oil                         
• 1 shallots, finely chopped                                    …

• 

Ingredients:

• 

600g of diced beef

6 potatoes cut small

1 pk of mushrooms cut into half

1 pk of cherry tomatoes

2 red onions sliced

1 tablespoon of olive oil

1 tin of chopped tomatoes

1 tin of coconut milk

½ teaspoon of salt

½ teaspoon of crushed peppercorns

3 tablespoon of coriander & garlic seasoning

• 

Method:

• 

Heat up the olive oil and fry the onions for 2-3 minutes.

Add the diced beef and sear for 3-5 minutes.

Transfer to the slow cooker add salt, pepper, coriander & garlic seasoning stir to coat the beef.

Add tin tomatoes, coconut milk stir add potatoes, mushrooms, cherry tomatoes stir well.

Cook on high for 4-5 hours or low for 7-8 hours.

• 

Serve with rice and garnish with fresh coriander.

• 

• 

Ingredients:

• 

700g of diced beef

1 tray of mushrooms halved

1 large onion diced

3 tablespoon of ghee

1 teaspoon of chilli powder

1 teaspoon of dried fenugreek leaves

1 teaspoon of garam masala

1 teaspoon of salt

4 green chillies chopped

90g of spinach

1 tablespoon of ginger puree

1 tablespoon of garlic puree

1 tablespoon of tomato puree

1 tin of chopped tomatoes

400mls of water

Freshly chopped coriander

2 tablespoon of indian spice mix

• 

(Indian spice mix

• 

Ingredients:

• 

4 tablespoons of coriander powder

2 tablespoons of cumin powder

2 tablespoons of turmeric powder

3 tablespoons of paprika

2 tablespoons of curry powder

2 tablespoons of chilli powder

1 teaspoon of garam masala powder

1 teaspoon of grinded black pepper

• 

Method:

Mix all ingredients together And store in an airtight container.)

Method:

• 

In a large bowl massage the beef with the ghee and add salt and Indian spice…

• 

Ingredients:

• 

4 chicken thighs skinned

300g of diced lamb

6 potatoes cut into quarter

1 large onion diced

5 tomatoes diced

Mixed Pell pepper chopped

4 green chilli peppers chopped

1-/ teaspoon of rock salt

½ teaspoon of crushed peppercorns

1 teaspoon of turmeric

1 tablespoon of coriander powder

1 tablespoon of cumin

1 tablespoon of paprika

1 tablespoon of curry powder

1 teaspoon of chilli powder

1 teaspoon of garam masala

1 tablespoon of garlic puree

1 tablespoon of ginger puree

1 tin of chopped tomatoes

1 tin of coconut milk

Freshly chopped coriander

• 

Method:

• 

In a large bowl mix together the tin tomatoes and tin coconut milk.

Then mix in the salt, pepper, garlic & ginger puree.

Then slowly mix in all the spice powders.

Mix well add the diced lamb and leave to marinate for about 2 hours or overnight.

Pour the marinade mix into the slow…

• 

Ingredients:

• 

7 chicken thighs skinned

6 hard boiled eggs

1 large onion sliced

5 tomatoes diced

1 tablespoon of garlic puree

1 tablespoon of ginger puree

1 tablespoon of tomato puree

1 teaspoon of salt

1 teaspoon of ground black pepper

1 teaspoon of saffron

1 teaspoon of turmeric

1 tablespoon of chilli flakes

1 tablespoon of paprika

1 tablespoon of cumin

1 tablespoon of ground coriander

1 teaspoon of garam masala

1 teaspoon of mustard powder

1 teaspoon of onion seeds

1 tin if chopped tomatoes

200 mls of water

• 

Method:

• 

Pour the water & tin tomatoes into the slow cooker and stir.

Mix in the garlic, ginger, & tomato purees, salt, pepper, onion seeds and stir.

Add onions & tomatoes stir.

Add turmeric, paprika, cumin, coriander, garam masala, mustard powder, stir well.

Add chicken & chilli flakes and stir to coat the chicken.

Cook on high for 2-3…

When it starts to get cooler, it’s really hard to beat a good stew. And, beef stew is one of our favorites. It’s warm, filling and feeds a lot – what’s not to love about it?! OH, and it is super easy to make!

I started by chopping my vegetables. Since it was going in a stew, I just rough chopped everything.

The cooking started with, as so many things that I love do, a little bit of olive oil, the onions I chopped and garlic. I cooked the onions and garlic until they started to get soft.

Then I added in the stew meat and browned it – adding in the seasonings, when it started to get browned.

Finally, I added in 4 cups – or one carton – of beef stock, the can of crushed tomatoes and the vegetables.

I let it come to a boil and then…

Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

For Breakfast I made a cup of Bigelow Decaf Green Tea.Rain and 73 degrees out today, and we need some rain. I’m still dealing with some bad headaches,. My sinuses are killing me! It’s the weather. First its cool then back into the 70’s, back and forth. It needs to stay cool or warm for my sinuses to settle down. So I rested most of the day so let it it rain! For Dinner tonight a favorite of mine,Shrimp w/ Pasta Roni.

For the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold…

The Instant Pot is an electric pressure cooker that is a lifesaver when you are pressed for time! This dish is thicker than a soup, but if you prefer soup, simply add more stock. This recipe may also be made in a crockpot, or on your stovetop, which cooking times adjusted accordingly. Each serving is only 2 points!

Ingredients:

1 medium onion, diced

1.5 pounds boneless chicken breast, trimmed

2 cups chicken stock

2 cans (14.5 oz) fire roasted tomatoes

1 can (15 1/2 oz) black beans

1 package frozen corn

1 Tbsp taco seasoning

1 tsp salt

2 tsp chili powder

fresh cilantro, optional

Directions:

1. Place frozen corn into a nonstick skillet sprayed with cooking spray. Sprinkle with a pinch of kosher salt, and the chili powder. (I also sprinked with a bit of Trader Joe’s Chili Lime Seasoning.) Cook for 8-10 minutes, or until the corn begins to…

This recipe can be used on salads, in tacos, with cauliflower rice or in my Shrimp Flatbread with Ranch Drizzle. Best of all, these shrimp are super simple, zero points and full of flavor!

Ingredients:

8-10 Jumbo shrimp

2 cloves garlic, chopped

Garlic powder

Handful of fresh cilantro, chopped

Directions:

1. In a nonstick pan sprayed with cooking spray, sprinkle shrimp with garlic powder and salt to taste. Saute with garlic over medium heat.

2. When pink on the bottom, flip to other side, and add cilantro.

3. Continue cooking until all shrimp are cooked through.

That’s it! I chilled these, and used them the next day for lunch in my Cilantro Shrimp Flatbread with Ranch Drizzle. Also great on salads, with cauliflower rice (or regular rice) or fajitas. Only zero points!

Please note: I am not a fitness or health professional. I will be listing recipes and meal…

Timballo di Polpette

At this time of year, I look forward to pulling all of my recipe books out and being inspired to cook gorgeous, hearty and tasty food. These books are usually Nigel Slater’s Kitchen Diary editions – not only is he a brilliant cook, he writes absolutely beautifully.

Now, the Handsome One isn’t a huge fan of pork for some reason, although he loves a sausage *insert crude joke here*, so I am on a mission to make him fall back in love with a chop again, and I think I’ve done it with this pork and apple recipe.

It’s an incredibly easy recipe that you can amend to include the flavours you would like. The most important thing here is using free range, quality meat. Animal welfare is of great importance to me, so I cannot stress the importance of eating the highest welfare of meat. For example, an outdoor…

Every other Friday my best friend Dawn comes over with her son and I make a new dish. Having a meal with friends makes it so much more fun. This recipe called for adding cognac and then lighting it on fire. That was a blast and now I want to find more dishes that I get to light on fire. This is the one and only Julia Child’s recipe from Mastering the Art of French Cooking.

Ingredients;
3 to 4 oz chunk of lean bacon
2 TB butter
2 – 3 lb chicken, cut up.
1/2 tsp salt
1/8 tsp pepper
1/4 cup cognac
3 cups full-bodied red wine
1 to 2 cups chicken or beef stock
1 bay leaf
1/2 TB tomato paste
2 cloves mashed garlic
1/4 tsp thyme
12 to 24 brown-braised onions
1/2 lb sauteed mushrooms
sal and pepper
3 TB flour
2 TB softened butter

This tasty mushroom recipe is from the first diet plan that ever worked for me. It doesn’t taste like diet food because yummy melted cheese! Found in Suzanne Somers’ Get Skinny on Fabulous Food cookbook, they are cheesy and tasty with no rice or bread. They are easy to make and can be served as an appetizer if you are entertaining.

Ingredients:

1 pound mushrooms

4 TBS butter

4 shallots, finely chopped

1 TBS chopped thyme, parsley or tarragon (she uses fresh lemon thyme in the book but I have trouble finding that)

Salt and pepper

1/2 cup grated Parmesan cheese

2 TBS olive oil

1/2 cup dry white wine

Directions:

Carefully pull stems off the mushrooms, finely chop stems. Select the 12 largest caps and set aside for filling. Finely chop the remaining mushrooms. Melt the butter in a large skillet, add shallots and saute until golden brown. Add…

I realize summer is over. However, I am still going to share this recipe I found over the summer because I want it in my archives for easy access. Also, you might like it as well. Super easy to make and great for leftovers. I found it on one of my favorite recipe websites. http://www.simplyrecipes.com.

Ingredients:

1 15-oz can white kidney beans, rinsed and drained

1 15-oz  red kidney beans, rinsed and drained

1 15-oz can garbanzo beans, rinsed and drained

1/2 red onion, chopped fine (3/4 cup), soaked in water to take away the sting, discard water before adding

2 celery stalks, chopped fine (1 cup)

1 cup loosely packed, fresh. finely chopped flat-leaf parsley

1 tsp fresh rosemary, finely chopped

1/3 cup apple cider vinegar

1/4 cup granulated sugar

3 TBS olive oil

1 1/2 tsp salt

1/4 tsp black pepper

Directions:

Mix all the beans, celery, onion, parsley and…

It’s comfort food weather. My daughter and I have had this recipe a couple times when we were feeling like a “no meat” kind of night. I found this recipe on the website http://www.cookieandkate.com. Its delicious and you can add shredded cheese and sour cream or eat it with crackers, whatever you prefer.

Ingredients:

• Olive oil
• 1 red onion
• 1 red bell pepper, chopped
• 2 carrots
• 2 ribs celery
• 1/2 tsp salt
• 4 garlic cloves, minced
• 2 TBS chili powder
• 2 tsp ground cumin
• 1 1/2 tsp smoke paprika
• 1 tsp dried oregano
• 1 can diced tomatoes, with their juices (20 ozs)
• 2 cans black beans (15 ozs each) rinsed and drained
• 1 can pinto beans (15 oz) rinsed and drained
• 2 cups vegetable broth
• 1 bay leaf
• 2 tsp sherry vinegar or red wine vinegar or lime juice (your choice)
• chopped cilantro

Directions:

In a large pot heat the…

As summer comes to an end, despite the multiple resurgences here in Virginia, we are finally beginning to feel the temperatures drop! It’s perfect chili weather.

This is a recipe I have perfected over the years, and one I
was using long before I became vegan. I’ve brought it to many a pot luck, and I
usually get more than one request for the recipe.

This is quick to throw together, since almost every ingredient
comes from a can!

I usually make a pot of white basmati rice to serve with the chili. My kids, who are not vegan, will top their chili with cheese and sour cream. Sliced avocado or guacamole are equally good garnishes!

I won’t bore you with multiple paragraphs before I divulge the recipe, so here goes:

Vegan Chili

Ingredients:

• 1 T olive oil
• 1 onion, chopped
• 1 clove garlic, minced (I cheat and use the…

This week’s “Meatless Monday” Recipe of the Week is a Herbed Spinach Quiche Portabella Caps. Made using Portabella Mushroom Caps, Eggs, Egg Whites, Whole Wheat Grated Bread Crumbs, Nonfat Milk, Mrs. Dash Low-Sodium Garlic and Herb Blend, Frozen Spinach, and Reduced Fat Parmesan Cheese.190 calories per serving. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes. Be sure to check the CooksRecipes site out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Herbed Spinach Quiche Portabella Caps
Recipe Ingredients:
4 portabella mushrooms, 3-inches in diameter
Cooking spray
3 large eggs
6 large egg whites
1/2 cup whole wheat grated bread crumbs (panko)
1/2 cup nonfat milk
1 teaspoon low-sodium garlic and herb blend (such as Mrs. Dash)
1 cup cooked chopped frozen spinach, drained with excess liquid squeezed out
1/2 cup reduced-fat Parmesan cheese – divided use

Cooking Directions:
1…

Quiche Lorraine is undoubtedly my favourite quiche (closely followed by Västerbotten cheese quiche with crayfish) and until now my trusted recipe has served me well. The pastry is easy to make and it never gives a soggy bottom and the filling is delicious. But do you know what would make it EVEN better? Puff pastry! Golden, flaky buttery puff… Yes, please! Said and done.

I made this (in Sweden quite unorthodox) quiche for my friends in the summer and children and adults alike really liked it – and had seconds. Always a good sign!

Quiche Lorraine with puff pastry, serves 4

1 roll butter puff pastry

Filling:

1/2 onion, finely chopped

300 g smoked and cured streaky bacon (fried in pieces, then drained on kitchen towel)

butter and oil for frying

150 ml grated cheese (I used Monterey Jack)

1/2 bunch parsley, chopped

1 bunch chives, chopped

300 ml…

I thawed out some pork chops in the fridge for dinner tonight. Originally, I was planning to do something with pesto that I need to use up, but that didn’t sound appealing to everyone – so, I put my thinking cap on and tried to come up with something different.

It’s been a bit of a trying day – you know – the kind of day that you want some good old comfort food. For me, that usually means something creamy, starchy and that reminds me of meals I loved as a kid (casseroles or one pot meals!). But, I had to use the pork chops, since I’d already thawed them out – enter Pork Chop Skillet!

For creamy, I decided to use some cream of chicken soup and heavy cream. For starchy, I decided to use some jasmine rice. Add in the pork chops, some veggies and spices and…

As I didn’t make a homemade crust, I guess this is a cheater chicken pot pie – or, I like Weekday Chicken Pot Pie better, since using a prepared pie crust makes it super easy!

While I didn’t make a homemade pie crust, I did use fresh veggies – carrots, celery, onion and potatoes to be exact. All chopped similar size. I also cooked 2 large chicken breasts, in my instant pot, and shredded them. To make this recipe even easier – you could use frozen veggies and rotisserie chicken!

In a pan, with some butter, I softened the onions – then added the remaining vegetables and seasonings, to cook a bit on the stove.

After cooking for 5-10 minutes, I added in some flour (which will help to thicken the filling as it cooks). I stirred the mixture well, allowing the flour to get well distributed in the pan…

It’s fall y’all! Doesn’t fall make everyone want apple pies? It certainly makes me want an apple pie. And, all week long, I’ve been waiting to make this pie! Finally – the work week was over and it was time – yay!!

I started with refrigerated, store bought, pie crusts. Certainly, you could make homemade pie crust – and, more power to you!! But, I just went the easy route!

For the filling, I used 8 apples (I added one after the picture!), the juice of 1 lemon, white sugar, brown sugar, cinnamon and flour.

I sliced the apples thin and tossed them with the lemon juice. Then, I added in the sugars, cinnamon and flour and mixed through, ensuring that all of the apples were coated. In hindsight, it might be easier to mix the dry ingredients separately and then add – live and learn!

I then piled the…

A week or so ago, I found the Pumpkin Spice Alouette Spreadable Cheese in my local Aldi. Since then, I’ve been trying to think of how I might use this cheese in recipe – did I want to try for something savory (the cheese is sweet on it’s own) or do a dessert of sweet dish.

This morning, I decided – sweet – and I wanted to pair it with apples. Yes, yes, I know – I’ve been on a huge apple kick lately – my oldest child reminded me of this – but, it is apple season, after all! I have no shame about it, at all!

I started by slicing 4 -5 small apples (I combined a couple honey crisp with whatever ‘baking apples’ that Walmart had on sale, in a bag, last week), thinly.

In a large bowl, I combined the apples with cinnamon, white sugar, brown…

A savory pie that’s sure to delight your family, friends and dinner guests as this summer starts coming to a close! Pairs wonderfully with a fresh side salad and corn on the cob.

As September approaches, I can’t help but think about all the delicious local pies popping up with fall flavors – apple, pumpkin, you name it! However, part of me still wants to embrace the remaining parts of this beautiful summer season and the tastes I wait all year to savor once again. This Zucchini, Tomato and Pepper Pie made with Taproot Farm organic vegetables is a tribute to the fleeting flavors of summer that we hold near and dear to our hearts. Inspired by the pies I have devoured as both a child and adult at Tomato Pie Café in Lititz, PA, I hope you all enjoy my unique and tasty version. For my fellow goat cheese lovers…

Loading up on all the flavors of summer? You may want to check out this quick, easy, and colorful recipe for summer vegetable and shrimp kabobs! Hits the spot every time.

One of my favorite ways to use all the wonderful in-season summer vegetables: grilled kabobs! This is something my family has been making for as long as I can remember, but they are even more delicious and flavorful with the addition of numerous Taproot Farm organic vegetables: summer squash, sweet onion, fresh garlic and basil! We also took advantage of some other in-season local goodness like peppers and tomatoes (if you receive heirloom tomatoes in your CSA Harvest Week 7, this would be a great fit!). You can easily make these kabobs without the shrimp or use another type of protein if desired. This dish is filling enough that you can eat the shrimp and vegetables just so, or feel free to add a base…

A root vegetable “twist” on a traditional ratatouille recipe.

The first time I saw traditional ratatouille was as a cartoon in (you guessed it) the Disney movie “Ratatouille”. The dish always looked so beautiful with its sliced colorful vegetables perfectly arranged. Although my version is far from perfect looking, the colors and placement of the thin vegetable slices are quite eye-catching. For this recipe, I used a mixture of organic root vegetables from Taproot Farm – including hakurei turnips, carrots, purple daikon, and sweet potatoes. I used a mandoline for this recipe to cut the vegetables thin and then arranged them in a large round baking dish. I also topped everything with a sprinkle of panko and asiago (just for good measure). I was impressed that this entire dish was eaten in one dinner, and it’s definitely something that’s likely to become a meal staple (especially as the winter vegetables roll in). I…

This recipe is super special to me! This is my dad’s special recipe. He created for the restaurant he and my mom opened when I was in elementary school!! He was so so secretive about all of his recipes especially this one! I didn’t do it 100% the same but it was JUST as good!! He and my mom inspired me to start cooking and since my dad passed 6 years ago I haven’t stopped cooking!! He would be very glad to know that I am getting to share all of these family recipes with you guys!! Sharing these recipes and cooking them bring me back to my childhood and I just love that you all are loving them too!! Give this recipe a try. You will love it!!

Ingredients
– 1 lb 80/20 ground beef
– 1 chopped onion, plus extra for garnish
– 1 can diced tomatoes
–…

Ingredients

• 2 tablespoons sugar
• 1 package (0.74 oz) apple cider instant drink mix (do not prepare)
• 1 ½ teaspoons ground cinnamon
• 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• ½ cup butter, softened
• 1 egg
• ¾ cup finely chopped peeled apple (1 medium)

Directions

Heat oven to 375°F. In small bowl, mix sugar, 1 teaspoon of the apple cider drink mix and 1/2 teaspoon of the cinnamon; set aside.In large bowl, stir cookie mix, softened butter, egg, remaining apple cider drink mix and cinnamon with spoon until soft dough forms. Stir in apple pieces until combined. Shape dough into 40 (1 1/4-inch) balls. Roll balls in sugar-spice mixture. Place 2 inches apart on ungreased cookie sheets. Discard sugar-spice mixture after rolling balls.Bake 7 to 9 minutes or until edges are set and light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely…

Ingredients

• 1 cup butter softened
• 1 cup creamy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• ¼ teaspoon salt
• Filling
  • 1/2 cup creamy peanut butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 5-6 tablespoons milk

Directions

• In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
• In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
• Shape the dough into 1 inch balls and place on an ungreased cookie sheet. Flatten the balls with a fork.
• Bake the cookies at 375 degrees for 5-6 minutes. Do not overbake! Remove the pan from the oven and leave the cookies on the cookie sheet for 2-3 minutes. The cookies will continue to absorb heat from the cookie sheet. After this, move the cookies to wire racks to cool.

Ingredients

• ½ cup salted butter
• 1 ¾ cups granulated sugar
• ⅓ cup unsweetened dark cocoa powder
• ½ cup milk
• 1 tsp vanilla extract
• ⅔ cup creamy peanut butter
• 3 cups quick oats (don’t use old fashioned oats)

Directions

1. Line two baking sheets with parchment paper.
2. In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk. 
3. Set over medium heat, and cook stirring frequently until it reaches a full boil. 
4. Allow mixture to boil 60 seconds without stirring. 
5. Remove from heat, immediately add in vanilla, peanut butter and quick oats. 
6. Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners. 
7. Allow to rest at room temperature until set, about 20 – 30 minutes (to speed up setting refrigerate).

Ingredients

• 8 ounces elbow macaroni
• 5 tablespoons unsalted butter
• 3/4 cup thinly sliced carrot
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 6 tablespoons all-purpose flour
• 2 cups whole milk
• 1 1/2 cups chicken broth (we used Swanson 33% Less Sodium)
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh parsley (we used Italian parsley)
• 2 teaspoons kosher salt
• 1/4 teaspoon ground black pepper (we used freshly ground black pepper)
• 3/4 cup shredded sharp white Cheddar cheese, divided (we used 1 cup*)
• 3 cups shredded cooked chicken (we used breast meat)
• 1/2 cup frozen peas
• 6 slices American cheese
• 3/4 cup coarsely crushed buttery round crackers (we used Ritz crackers)

Directions

1. Preheat your oven to 350 degrees.
2. Look at the box your pasta came in and follow it’s directions for cooking. Drain the pasta and place it in…

Ingredients

• 2 tablespoons vegetable oil, divided
• 1 1/2 cups chopped yellow onion
• 4 (1/2-inch-thick) bone-in pork rib chops
• 2 teaspoons kosher salt, divided
• 2 teaspoons ground black pepper, divided (we used freshly ground black pepper)
• 5 tablespoons unsalted butter
• 5 tablespoons all-purpose flour
• 5 cups whole milk
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh rosemary
• 1 1/2 cups shredded  whole-milk mozzarella cheese*
• 1 (16-ounce package cavatappi pasta, cooked according to package directions
• 2 tablespoons panko (Japanese bread crumbs)
• 1/4 cup grated Parmesan cheese
• Garish: fresh rosemary

Directions

1. Preheat your oven to 375 degrees.
2. Take a 12-inch cast-iron skillet and pour 1 tablespoon of oil in, setting the skillet over medium-high heat. Once the oil’s hot, toss the onion in, stirring it now and then for around 5 minutes or until the onion looks lightly browned. Take the onions out of the skillet and put them on a plate…

Ingredients

• ½ lb. andouille sausage, sliced
• 3 tablespoons unsalted butter
• ½ cup diced red bell pepper
• ¼ cup diced yellow onion
• ¼ cup all-purpose flour
• 2 ½ cups whole milk
• 1 teaspoon Cajun seasoning
• ½ teaspoon kosher salt
• 2 cups cooked crawfish tails
• 1 cup shredded pepper Jack cheese
• 1 cup shredded Swiss cheese
• 8 ounces elbow macaroni, cooked
• ½ cup thinly sliced green onion (we sliced ours on the bias)

Directions

1. Take a large skillet out and add the sausage to it, setting the heat to medium-high. Stir the sausage around now and then for 5 to 7 minutes or until it looks browned. Take the sausage out of the skillet and place it on a plate for the time being.
2. In the same skillet you just used, add the butter in and turn the heat down to medium. Once the butter’s melted, toss in the bell pepper and…

Ingredients

• 1 pound smoked sausage, sliced 1/4-inch thick (we used Conecuh Hickory Smoked Sausage)
• 1 pound andouille sausage, sliced 1/4-inch thick (we used Roger Wood andouille)
• 1/4 cup unsalted butter
• 2/3 cup vegetable oil
• 2/3 cup all-purpose flour
• 1 medium onion, chopped (we used a yellow onion)
• 1 cup chopped green bell pepper
• 1 cup sliced celery
• 2 (32-ounce) cartons seafood stock (we used Swanson seafood stock)
• 3 cloves garlic, minced
• 2 bay leaves (we used fresh bay leaves)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Creole seasoning (we used Zatarain’s Creole seasoning)
• 1/2 teaspoon dried thyme
• 3 pounds large fresh shrimp, peeled and deveined (tails left on)
• Hot cooked rice (we used white rice)
• Garnish: chopped green onion (optional)

Directions

1. Set a large Dutch oven over medium heat, tossing in all the sausage* and letting it cook for 5 to 8 minutes or until all of it’s browned, stirring now…

Ingredients

• 2 teaspoons vegetable oil
• 1 1/2 cups chopped smoked andouille sausage (we used Roger Wood brand andouille that we cut into slices that we then quartered)
• 1/2 cup finely chopped onion (we used a yellow onion)
• 1/3 cup all-purpose flour
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper (we used freshly ground black pepper)
• 1/4 teaspoon garlic powder
• 3 cups whole milk
• 1 tablespoon chopped fresh sage
• 2 teaspoons distilled white vinegar
• Garnish: chopped fresh sage, ground black pepper (didn’t use)
• Biscuits (The recipe didn’t call for this but what better a thing to serve this gravy on other than biscuits?)

Directions

1. Take a 10-inch cast-iron skillet out and pour the oil in, setting the skillet over medium-high heat. Once the oil’s hot, toss the onion and sausage in, stirring constantly for 7 minutes or until the sausage has browned. Turn the heat down to medium and move…