French Toast

1 loaf homemade bread, 1 day old
6 eggs
1/2 c milk
1 t vanilla
1/4 t cinnamon
4 T oil, canola or vegetable
4 T butter

Heat 1 T oil and 1 T butter in medium cast iron skillet over medium low heat. Combine eggs, milk, vanilla, and cinnamon in large, flat bottom container. Slice bread into 1/2 inch slices and place in egg mixture, 2 pieces at a time. Soak bread 30 seconds per side. Place in preheated skillet and cook until golden brown. Repeat with remaining bread, adding oil to skillet as needed. Serves 6.


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Spiced Hot Cider

4 c unfiltered apple cider
2 c orange juice
2 c pineapple juice
1 T lemon juice
2 cinnamon sticks
6-8 whole cloves

Place all ingredients in large saucepan and warm over medium heat until hot and steamy.

Grilled Chicken with Citrus Marinade

2 T olive oil
1 c orange juice
1/2 c lemon juice
4 garlic cloves, minced
2 T fresh rosemary, minced
2 t kosher salt
4 boneless skinless chicken breasts

Whisk olive oil, orange juice, lemon juice, garlic and rosemary in a large bowl. Stir in salt. Add chicken breasts, turn chicken to coat. Cover and chill 30 minutes to 2 hours.

Heat a gas grill to medium. Remove chicken breasts from marinade, set marinade aside. Place chicken breasts on grill. Cover and grill, about 20 minutes. Turn chicken over and continue grilling until cooked through, about 10 minutes more.

While chicken is cooking, bring marinade to a boil in a small saucepan and cook until reduced to glaze consistency (about 1/3 cup). Serve chicken with citrus glaze.

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No Bake Cheesecake ~ adapted from Martha Stewart

2 packages (20 sheets) graham crackers
11 T (1 3/8 sticks) butter, melted
1 T sugar
2~8 oz packages cream cheese, softened
1~14 oz can sweetened condensed milk
1/4 c lemon juice
1 t vanilla extract

Place graham crackers in food processor and pulse until finely ground. Add sugar, pulse to combine. Drizzle butter into food processor slowly, pulse until well combined. Press crumb mixture into a 9-inch springform pan, spreading 1 1/2 to 2 inches up side; press flat. Chill crust in freezer at least 10 minutes.

In bowl of stand mixer set at medium-high speed, beat cream cheese until fluffy. Add condensed milk a little at a time, scraping sides of bowl as necessary. Beat in lemon juice and vanilla.

Pour filling into crust, cover with plastic wrap and refrigerate until firm, 2 1/2 to 3 hours. Unclasp sides of pan, and remove cheesecake. Serves 12.

Creamy Chicken Enchiladas

14 oz can reduced sodium cream of chicken soup
16 oz sour cream
4 oz can green chiles, chopped
1 pound Monterey Jack cheese, shredded
8 flour tortillas, burrito size
1 Rotisserie chicken, shredded

Preheat oven to 350. Combine chicken soup, sour cream and green chiles in large bowl. Spray 9x13 pan with cooking spray, place one tortilla in pan. Add approximately one eighth shredded chicken across center of tortilla. Spread 1/8 c chicken soup mixture over chicken, add 1/4 c shredded cheese. Roll tortilla in own and tuck against short side. Repeat with remaining ingredients, reserving 1 c chicken soup mixture and 1 c shredded cheese to spread over top of enchiladas.

Bake uncovered 25 to 30 minutes or until cheese is melted. Serves 8.

Chef's Note: To make ahead, cover baking dish tightly and refrigerate up to one week. Bake as directed.


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Fruit Compote

1 ~ 14 oz can sliced peaches in 100% juice, do not drain
1 c fresh cherries, pitted and halved
1 cinnamon stick
Fresh ground nutmeg

Slice peaches into quarters. Place peaches with juice, cherries and cinnamon stick in medium saucepan over medium heat. Cook 10 to 12 minutes, stirring occasionally, until cherries are soft. Remove from heat and add fresh ground nutmeg. Stir and serve warm over pound cake or allow to cool completely and stir into plain greek yogurt.


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Maple Cupcakes with Cream Cheese Frosting and Bacon Crumbles

Maple Cupcakes

2 1/2 c flour
2 t baking powder
1 t baking soda
1/2 t salt
1/2 c (1 stick) butter, softened
1/2 c brown sugar
2 eggs
1 1/4 c maple syrup
2 t vanilla
1/2 c buttermilk

Preheat oven to 350. Line muffin tins with 20 cupcake liners.

Sift flour, baking powder, baking soda, and salt together. Set aside. Beat butter and sugar on medium speed in a large bowl until fluffy. Add in eggs, syrup and vanilla and mix until well blended. Add flour mixture, alternating with buttermilk, in one-third additions. Fill lined muffin tins two-thirds full, and bake in center of oven 20 minutes, rotating pans halfway through cooking time.

Cool completely before frosting.

Cream Cheese Frosting

1/2 one stick butter, softened
2 oz. cream cheese
3 c powdered sugar, sifted
2 T milk

Beat all ingredients in a medium-sized bowl on low speed to incorporate. Increase mixer speed to high and beat until fluffy, approximately 3 minutes.

Bacon Crumbles

Preheat oven to 400. Line rimmed baking sheet with foil, place baking rack inside baking sheet. Lay bacon strips on baking rack, making sure pieces do not overlap. Bake until crisp, 15 to 18 minutes. Drain bacon on paper towel until cool. Chop into bits when cooled.

Assemble Cupcakes

After cupcakes are cooled, top each with a generous spoonful of frosting. Sprinkle with bacon crumbles and enjoy!

Store leftovers tightly covered for up to 4 days.

Chocolate Sauce

2 1/4 c sugar
3/4 c unsweetened cocoa powder, sifted
1 T plus 1 1/2 t flour
1/4 t salt
1/2 c heavy cream
1 c milk
1 T vanilla

Place sugar, coca, flour, salt and cream in a medium saucepan and whisk to combine into a thick paste. Add milk and bring mixture to a boil over medium high heat, whisking often. Reduce heat to low and simmer for 5 minutes, whisking frequently. Remove from heat, add vanilla. Allow sauce to cool, or serve warm.

Store in refrigerator for up to 2 weeks, covered. Yield approximately 3 cups chocolate sauce.

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Flourless Chocolate Cake ~ adapted from Epicurious

4 oz fine-quality dark chocolate, recommended Lindt 85% very dark
1 stick (1/2 c) butter
3/4 c sugar
3 eggs
1/2 c unsweetened cocoa powder
Chocolate syrup
Fresh fruit for garnish, optional

Preheat oven to 375°F and butter an 8-inch round baking pan, or spray with nonstick cooking spray. Line bottom of pan with a round of wax paper and butter paper.

Chop chocolate into small pieces. In double boiler set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth.

Remove top of double boiler from heat and whisk sugar into chocolate mixture. In a small bowl, lightly beat eggs. Temper eggs by adding 1/2 c melted chocolate to eggs, then add mixture to melted chocolate and sugar. Whisk well. Sift cocoa powder over chocolate mixture and whisk until just combined.

Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

May be eaten warm or cooled. Pictured, double recipe made into layer cake to serve 16.


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Home Corned Beef

1/2 c kosher salt
1 T black peppercorns, cracked
2 t ground allspice
1 T dried thyme
1 t paprika
2 bay leaves, crumbled
1 fresh beef brisket (4 to 6 pounds), trimmed of excess fat, patted dry

Mix salt and seasonings in small bowl. Spear brisket about 30 times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible.

Place bagged brisket in pan large enough to hold it, cover with second, similar size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning bag over once a day. Prior to baking, soak the meat in cold water for a couple of hours, changing water several times.

Use Savu smoker bag to bake brisket for smoked flavor.

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Crock Pot Chicken Divan

4 boneless skinless chicken breasts, frozen
1 lb frozen broccoli floretts
1 can condensed cream of mushroom soup
1 c light sour cream
1/2 c light mayonnaise
2 t fresh squeezed lemon juice
1 c cheddar cheese, shredded
1/4 t curry powder
fresh ground black pepper, to taste
3 c egg noodles, prepared
1/2 c crushed butter crackers, recommended: Ritz (approximately 8 crackers)

Place frozen chicken breasts in single layer on bottom of crock pot and add frozen broccoli.

In small bowl mix together soup, sour cream, mayonnaise, lemon juice, cheddar cheese, curry powder and pepper. Pour over chicken and broccoli in crock pot and spread to edge. Cover and cook on low 7 to 8 hours or until chicken is cooked through. Serve over egg noodles topped with crushed crackers, serves 6.

Crock Pot Easy Beef Stew

2 pounds beef stew meat, cut into 1 inch cubes
1/4 c flour
1/2 t salt
1/2 t fresh ground black pepper
1 clove garlic, minced
1 bay leaf
1 T Worcestershire sauce
1/2 one onion, chopped
4 yukon gold potatoes, diced
8 oz pack baby carrots
1 ~ 14 oz can beef broth

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper. Sprinkle over meat and stir to coat. Add garlic, bay leaf, Worcestershire sauce, onion, potatoes, and carrots. Pour in beef broth. Cover and cook on Low for 10 hours, or on High for 6 hours. Remove bay leaf prior to serving. Serves 6.
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Crock Pot Chicken Fajitas

half one yellow onion, sliced
3 bell peppers, sliced
4 boneless chicken breast
1/4 c water
2 T ground cumin
2 T chili seasoning
1/4 c fresh lime juice
Tortillas
Toppings, such as sour cream, shredded cheese, salsa

Lightly spray inside crock pot with non-stick cooking spray. Place sliced onion and peppers in crock pot. Add water. Place chicken on top and pour lime juice over chicken. Sprinkle the top of chicken with cumin and chili powder. Cover and cook on Low for 6 hours (or on High for 4 hours) or until meat is shreddable. Serves 4.



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Chicken Pockets

1 - 8 pack Pillsbury crescent rolls
1 c cooked chicken breast, shredded
2 oz cream cheese, softened
Garlic powder, pepper, parmesan cheese - to taste

Preheat oven to 350.

Mix cream cheese, chicken, pepper, and garlic powder in small bowl. Set aside. Remove crescent rolls from package and press triangle seams together to create 4 squares.

Divide cream cheese mixture into 4 servings. Place 1/4 mixture in center of crescent dough and fold in half, pinch edge to seal. Repeat with remaining chicken mixture and crescent dough.

Place chicken pockets on baking sheet and sprinkle with Parmesan cheese. Bake 15-20 minutes until golden. Serve immediately. Serves 4.

Chef's Note: Reduced fat crescent rolls and cream cheese can be substituted.


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Baked Penne with Tomato and Mozzarella

1 pound Penne, prepared al dente
2 T olive oil
2 cloves garlic, minced
1 - 14 oz can tomatoes, no sugar added
1 t dried oregano
Salt and fresh ground black pepper to taste
8 oz fresh mozzarella, cubed
1/4 c grated Parmesan cheese

Preheat oven to 350.

Heat olive oil in large skillet over medium high heat. Add garlic and cook to golden, stirring constantly. Add tomatoes, oregano, salt and pepper to taste. Cook until thickened slightly, stirring occasionally.

Add prepared pasta to pan with tomato and toss well. Pour half of mixture into lightly greased 9x11 pan. Place half mozzarella cubes on pasta, add remaining pasta mixture to pan and top with mozzarella and Parmesan.

Bake 20 minutes or until cheese is golden and bubbly. Serves 8 as a main dish, 10 as a side.


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Crock Pot Chicken and Stuffing

4 boneless skinless chicken breasts, thawed
1 box cornbread stuffing, recommended: Stove-Top
1 can cream of chicken condensed soup
1/2 c sour cream
1 c chicken broth, divided

Place chicken in bottom of crock pot and pour over 1/2 c chicken broth. Sprinkle dry stuffing mix evenly over chicken. In small bowl, mix together condensed soup, sour cream and remaining 1/2 c broth. Spread mixture evenly over stuffing mix. Cook in crock pot on low 4 hours. Serves 4.


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Cake Mix Cookie Bars

1 box yellow cake mix
2 eggs
5 T butter, melted
2 c chocolate chips

Preheat oven to 350. Grease 11 x 7 pan and set aside. In medium bowl, combine all ingredients and mix well to combine.

Press dough into prepared pan and bake 20-25 minutes, until light golden brown. Do not over bake. Serve warm with ice cream. Serves 10.

Adapted from Duncan Hines.


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