Peanut Butter Blossoms

Ingredients:
• 1/2 cup Shortening
• 1/2 cup Creamy Peanut Butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• 48 foil-wrapped milk chocolate pieces, unwrapped

Directions:
1. HEAT oven to 375°F.
2. CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5. BAKE 10 to 12 minutes or until golden brown.
6. TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
Yield: 4 Dozen Cookies

One-Dish Lemon Chicken Bake

Ingredients (Serves 6)

1 pint	grape tomatoes
2	small zucchinis, sliced on a bias, 1/4-inch thick
1 cup	green and black olives, pitted
1/3 cup	lemon zest
3 tbsp	capers, rinsed
8-10	fresh thyme sprigs
1/4 cup	olive oil
6	boneless, skinless chicken breasts, tenders removed

Instructions

1. Preheat oven to 450 F. Toss all ingredients except chicken with oil, and place in a 9- x 13-inch baking dish. Place chicken on top, spooning some vegetables onto chicken. Season with salt and pepper.
2. Bake 15–18 minutes, tossing mixture and turning chicken once, until chicken is cooked through.

Grilled Flank Steak Sandwich

Ingredients (Serves 6 )

2 tbsp	each chopped fresh thyme, rosemary and parsley
2 cloves	garlic, minced
2 tbsp	balsamic vinegar
8 tbsp	olive oil
1	flank steak (about 2 lb)
1	shallot, finely chopped
½ cup	pitted, chopped green olives
8	campari tomatoes, roughly chopped
3 tbsp	capers, rinsed
12 slices	crusty bread, 3/4-inch thick
2 cups	arugula

Instructions

1. Preheat barbecue to medium-high. In a small bowl, combine herbs, garlic, vinegar and 3 tablespoons oil. Season with salt and pepper and rub into steak. Set steak aside.
2. In same bowl, combine shallot, olives, tomatoes and capers and toss with 3 tablespoons oil.
3. Grill steak, 5 minutes per side for medium rare, transfer to a cutting board and let rest 5 minutes before slicing thinly across grain.
4. Brush bread with remaining oil and grill. Place 1 piece toast on each plate, cover with a few arugula leaves, steak, tomato-olive relish and top with remaining toast.

Osso Bucco

Ingredients (Serves 6)

¼ cup	olive oil
3	carrots, roughly chopped
1	medium onion, roughly chopped
3	stalks celery
6	pieces of veal shank
2 cloves	garlic, peeled and crushed
½ bunch	chopped Italian parsley
8	fresh sage leaves
½ cup	white wine
1	28-oz can crushed tomatoes
2 tbsp	tomato paste
1 cup	instant polenta or 1 can white cannellini beans, drained

Instructions

In the A.M. Add all ingredients except polenta or beans to a slow cooker and switch on.

1. Pour olive oil into the bottom of a slow cooker. Add carrots, onion and celery.
2. Place veal shanks over vegetables. Scatter garlic, Italian parsley and sage leaves around veal.
3. Pour in white wine, crushed tomatoes and tomato paste. Season generously with salt and pepper. Set pot to low heat and cook for a minimum of 6 hours.

In the P.M. Just before serving, cook instant polenta or add 1 can drained white cannelloni beans to slow cooker to round out the meal.

Green Curry Shrimp

Ingredients (Serves 6)

1 tbsp	vegetable oil
18	jumbo shrimp, peeled and deveined
½ tbsp	minced garlic
¼ cup	green curry paste
1 ½ cups	vegetable stock
1	398-ml can coconut milk, shaken well
6 cups	small broccoli florets
1 ½ cups	frozen peas
	Thai basil, for garnish

Instructions

1. In a large, non-stick skillet, heat oil over medium-high. Add shrimp and garlic, and sauté until shrimp is pink, about 4 minutes. Transfer to a bowl and set aside.
2. Return skillet to heat, add curry paste, stock and coconut milk, and whisk to combine. Simmer until slightly thick, about 2 minutes.
3. Stir in broccoli and cook 2 minutes. Add shrimp and peas and heat through. Serve with steamed rice and garnish with basil.

Crockpot Mac N' Cheese

• 16ozs cooked pasta
• 1 lg can evaporated milk
• 2 cups milk
• 1/2 cup melted butter
• 1 tsp salt
• 2 eggs beaten
• 2 cups grated cheddar cheese
• 1 cup grated gruyere
• 1 cup crumbled roquefort
• crisp cooked bacon, crumbled to taste

Mix all ingredients except bacon in crock pot and cook on low for 2.5-3.5 hours, stirring occasionally. Stir in bacon, and add some extra cheese to the top about 1/2 hour before serving.

Puppy Chow

Ingredients
9 cups Corn Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Preparation Directions
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Fish Chowder (serves 4)

INGREDIENTS
1 tablespoon butter
1 cup chopped onion
2 fresh mushrooms, sliced
1/2 stalk celery, chopped
2 cups chicken stock
2 cups diced potatoes
1 pound cod, diced into 1/2 inch cubes
salt to taste
ground black pepper to taste
1/2 cup clam juice
1/4 cup all-purpose flour
1 (12 fluid ounce) can evaporated milk

DIRECTIONS
1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
2. Add chicken stock and potatoes; simmer for 10 minutes.
3. Add fish, and simmer another 10 minutes.
4. Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk.
Serve with crusty bread.

Beef & Broccoli Stir Fry

INGREDIENTS
Sauce:
1/2 cup beef broth
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sugar

2 tablespoons oil
2 cups fresh broccoli florets
1 cup fresh pea pods
1 red bell pepper, cut into strips
1 small onion, sliced
2 tablespoons rice wine vinegar
1 pound boneless top round or sirloin steak, slightly frozen, cut into thin strips
1 garlic clove, minced
Hot cooked rice

DIRECTIONS
1. In small bowl, combine all sauce ingredients; mix well. Set aside.
2. In large skillet or wok, heat 1 tablespoon oil. Stir-fry broccoli, pea pods and red pepper 1 minute.
3. Add 2 tablespoons cooking wine. Cover; cook 1 to 2 minutes. Remove from pan. Heat remaining tablespoon oil; add meat and garlic. Stir-fry 5 minutes or until meat is brown. Add sauce to meat; cook 2 to 3 minutes or until thickened, stirring frequently.
4. Add vegetables; cook until thoroughly heated. Serve over cooked rice.

Chimichangas

1/2 lb extra lean ground beef
2 tbsp diced green chiles
1 tsp oregano
1 tsp cumin
2 tsp chili powder
8 oz tomato sauce
1 small onion, finely chopped
1/3 cup cheddar cheese
1 garlic clove, minced
4 tortillas
Pam

Preheat oven to 400 degrees. Cook hamburger in skillet that is lightly sprayed with Pam. Add garlic, cumin, chili powder, chiles, tomato sauce and oregano and simmer for about 5 minutes, until the sauce thickens a bit.

On a Pam sprayed cookie sheet, fill each tortilla with a good scoop of goo (I had extra since I used extra meat but try to keep it as even as possible). Roll the tortilla up, pushing in the sides then rolling it. They will be thick and that is ok! Spray the tops of the tortillas so they glisten and bake about 20 minutes or until crisp.

Serve w/refried beans and/or spanish rice

Jan Hagels

Jan Hagel cookies are a traditional Dutch holiday sweet. They are very thin, light and flaky.
Makes about 50

1 cup butter, softened
1 cup granulated sugar
1 egg yolk
2 cups sifted flour
1/2 teaspoon cinnamon
1 egg white
1 teaspoon water
8 ounces sliced almonds

Pre-heat oven to 325 F. Beat together butter, sugar and egg yolk with an electric mixer until light and fluffy. Stir in flour and cinnamon. Separate dough into 3 portions and spead thinly over 3 small baking sheets (or 2 larger ones). Beat egg white and water in a small bowl until frothy. Spread over dough. Arrange the almonds in a mosaic pattern on top. Bake for 15 to 20 minutes or until golden brown. Remove from oven and slice into diamond shapes while hot.

Spiced Apple Cider

This is a favorite on a cold winter evening curled up in front of a fireplace or a fantastic holiday treat for parties and guests. For the more adventurous, add a little apple brandy to spice things up.

• 1 gal. unfiltered apple cider
• 1 cup brown sugar
• 6 oz. frozen lemonade
• 6 oz. frozen orange juice
• 1 tbsp. whole cloves
• 1 tbsp. whole allspice
• 1 tsp. ground nutmeg
• 5-6 whole cinnamon sticks

Combine unfiltered apple cider, brown sugar, frozen lemonade and frozen orange juice in a large pot. Place the spices in a cheesecloth and tie into a ball using twine or a string. Float the bundle in the liquid and warm over medium-low heat for 30 - 60 minutes. Leave it over low heat all night for holiday guests — if it lasts that long!

Orzo Risotto

Risotto is such a wonderfully versatile dish. This version is fantastic on its own, or add any number of your favorite things.

• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 lb. orzo (rice-shaped pasta)
• 1/2 cup small diced onion
• 2-3 cloves minced fresh garlic
• 1/2 cup dry white wine
• 4 cups chicken stock
• 2 tbsp chopped parsley
• 1/2 cup grated parmesan

Heat oil and butter in a saucepan. Add orzo and toast lightly - about 3 minutes. Add the onions and garlic, stir and cook until soft. Add wine, stir and deglaze about 1 minute. When wine has nearly evaporated, add 2 cups of stock, stirring until absorbed. Add the remaining stock, salt and pepper and cook until absorbed. Remove from heat, add chopped parsley and cheese and season to taste.

Steak and Mushroom Pie w/ Guinness

2 tbsp oil
1 kg stewing steak, cut into cubes
250g flat mushrooms, quartered
1 tbsp coarse-grained mustard
1 onion
2 tbsp plain flour
1 stubby Guinness beer
500ml beef stock
salt and pepper to taste
sheet of frozen puff pastry
beaten egg to glaze

Directions
Heat oil in frying pan, add beef, a few pieces at a time, and fry until evenly browned.

Drain and put aside. Fry onion until softened, add mushrooms and cook a further 3 minutes. Return meat to the pan, sprinkle flour and mix well. Add Guinness and stock, mustard and seasoning. Cover and cook in a casserole dish at 180C for 1 1/2 hours.

Spoon the beef mixture into a 1 1/2-litre pie dish and cool. Keep extra sauce. Place dish on top of pastry and trim. Cut trimmings into thin strips.

Brush edge of dish with water and place strips on dish edge. Brush with water. Place lid in position and press edges together, trim pastry if needed. Brush pie with egg.

Cook at 200C for 55 minutes, cover with foil if over-browning. Reheat extra sauce and serve with pie.

Corn Casserole

• 2 16.5 oz cans yellow cream corn
• 2 cups shredded cheddar cheese
• 1 4 oz. can chopped green chiles (drained)
• 1/2 cup finely chopped white onion
• 1 cup milk
• 2 large eggs (lightly beaten)
• 1 cup yellow corn meal
• 1 1/2 teaspoons garlic salt
• 1/2 teaspoon baking soda

Combine first 6 ingredients in a large bowl. Mix remaining ingredients in a separate bowl. Fold into the corn mixture. Pour into a lightly greased 11 x 7 x 1.5 dish. Bake at 350 Fahrenheit for 50 minutes or until knife comes out clean.

Zucchini Grinders (serves 2)

INGREDIENTS

* 1-1/2 teaspoons butter
* 1 medium zucchini, cubed
* 1/2 pinch red pepper flakes
* salt and pepper to taste
* 1/2 cup marinara sauce
* 2 med bocconcini (2" diameter)
* 2 (6 inch) French or Italian sandwich rolls, split

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
3. Slice bocconcini into 1/4" thick slices, and lay into bun. Spoon a generous amount of the zucchini mixture into each sandwich roll. Close the rolls, and wrap individually in aluminum foil.
4. Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted. The bocconcini will be stringy and gooey and delish.

Parmesan Crusted Pork Chops and Oven Potato Wedges

*Courtesy of Nikki and Giia Di Laurentis

Ingredients
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil

Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.


OVEN POTATO WEDGES

Nikki made this one up so there really are no measurements. Cut 4-5 small potatoes into wedges. Rinse in cold water and dry. Put them in a medium bowl and sprinkle in salt, pepper, garlic powder, cayenne pepper, chili powder and parsely (or whatever spices you want). Pour in 2-3 tablespoons of olive oil and toss to coat. Place in a single layer on a cookie sheet and cook at 400 degrees until golden brown (about 20-30 minutes). I like to put mine under the broiler for a few minutes to make them extra crispy.