Scalloped Potatoes

For even cooking, use a mandoline or very sharp knife to slice potatoes to 1/8 inch thickness.

Ingredients:
4 tablespoons butter
2 medium onions, minced
4 cloves of garlic, minced
1 tablespoon minced fresh thyme
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups chicken broth
1 1/2 cups cream
3 bay leaves
5 pounds potatoes, peeled and sliced 1/8 inch thick
8 ounces cheddar cheese, shredded

Directions:

• Melt butter in dutch oven over medium-high heat. Add onions and cook until softened, about 8 minutes. Add garlic, thyme, salt and pepper and stir about 30 seconds.
• Stir in broth, cream and bay leaves. Add potatoes and bring to a simmer. Cover, reduce heat to medium-low, stir often and cook until potatoes are mostly tender, about 15 minutes
• Discard bay leaves. Pour mixture into 9'x13" baking dish and press gently.
• Sprinkle with cheese, cover with foil and bake in a 400 degree oven for 20-30 minutes. Let cool for 10 minutes before serving.
• Can freeze before adding cheese. Cover with plastic wrap, cut vents. Refrigerate for up to 2 days or wrap in foil and freeze for up to one month. If frozen, thaw completely in refrigerator for 24 hours. Bake covered with foil for 20-40 minutes; remove foil and bake 30 minutes more.

Chocolate Chocolate-Chip Cookies

These cookies are big and chewy!

Ingredients:

1 1/4 cup butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts
1 cup chocolate chips

Directions:

• Preheat oven to 350 degrees.
• Cream butter with sugar. Add eggs and vanilla and mix well.
• Combine flour, baking soda, salt and cocoa; add to butter mixture and whip, about one minute
• Add the nuts and chips. Stir well.
• Drop by plum-sized balls of dough on ungreased cookie sheet about 3 inches apart
• Bake 12-15 minutes, until cookies look puffy with cracks, but underbaked. They will fall a and flatten when removed from oven. Do not overbake.
• Cool one minute on cookie sheet and then transfer to rack to cool completely.
• Store in an airtight container in cool place.

Lasagna

I really like this lasagna, and it freezes well. Be sure to use whole-milk ricotta and mozzarella--especially if freezing. Both will retain more moisture and be creamier than part-skim cheeses. Eat a smaller piece if you're worried about the extra calories!

Ingredients:

2 tablespoons oil
1 medium onion, minced
6 cloves garlic, minced
1 pound meat (1/2 pound ground pork, 1/2 pound ground beef)
1/4 cup cream
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes, drained
3 cups whole-milk ricotta
1 cup grated Parmesan cheese
1/2 cup chopped fresh basil leaves
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
12 flat no-boil lasagna noodles
4 cups shredded whole-milk mozzarella
1/2 cup grated Parmesan

Directions:

• Heat oil in Dutch oven over medium heat. Add onion and cook about 3 minutes. Stir in garlic and stir, 3o seconds. Stir in meat, 1 teaspoon salt and 1 teaspoon pepper. Cook, breaking meat into small pieces, about 4 minutes.
• Stir in cream, bring to simmer and cook until liquid evaporates and only fat remains. Stir in puree and tomatoes. Bring to simmer and cook about 3 minutes. Season with salt and pepper to taste.
• Stir together ricotta, Parmesan, basil, egg, salt and pepper until combined. Set aside.
• Spread 1 cup sauce over bottom of 9'x13" baking dish. Place 3 noodles in single layer atop sauce. Spread 1/3 cup ricotta mixture over each noodle, then sprinkle with 1 cup mozzarella. Spoon one cup sauce over cheeses. Repeat twice more. Top with 3 noodles, remaining sauce, mozzarella and Parmesan.
• Cover with foil that is coated with cooking spray. Bake in a 400 degree oven 15-20 minutes. Remove foil and bake 25-30 minutes longer. Cool 10 minutes before cutting into squares.
• To freeze. Wrap unbaked casserole in plastic wrap and foil. Thaw completely 24 hours in refrigerator. Remove plastic wrap and replace foil before baking. Increase covered baking time to 30-40 minutes.

Servings: 8

Green Bean Casserole

Yes, this is more labor intensive than the typical church potluck version with canned soup, but the flavor is worth the effort!

Ingredients:
2 slices bread, torn into quarters
1 tablespoon butter, softened
dash salt and pepper
3/4 of a 6oz can of fried onions
1 pound green beans, ends trimmed and halved
1 1/2 tablespoons of butter
1/2 pound mushrooms, coarsely chopped
2 garlic cloves, minced
1 1/2 tablespoons flour
3/4 cup chicken broth
3/4 cup heavy cream

Directions:

• Pulse bread, butter, salt and pepper in the food processor until mixture resembles coarse crumbs. Transfer to a large bowl and toss with onions; set aside.
• Preheat oven to 425 degrees. Bring 2 quarts water to boil. Add beans and salt. Cook beans until bright green and crisp tender, about 5 minutes. Drain beans in colander and plunge into ice water to stop cooking. Spread on paper towels to drain.
• Add butter to empty pan and melt over med-high heat. Add mushrooms, garlic, salt, and pepper; cook about 5 minutes until mushrooms release moisture and then evaporates.
• Add flour and cook one minute. Add broth and bring to simmer, stirring constantly. Add cream, reduce heat and simmer until thickened--about 6 minutes.
• Add green beans to sauce and stir to coat. Layer evenly in an 8 inch square baking dish. Sprinkle with topping and bake until golden brown, about 10 minutes.

Servings: 5-6

Savory Oyster Crackers

While searching for a salty snack the other day, I remembered these tasty crackers. They're bite-sized, but full of flavor and a snap to make!

Ingredients:
10 oz bag of small oyster crackers
1 pkg ranch salad dressing mix, dry
1 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 oil

Directions:

• Combine all ingredients. Lightly toss to coat.
• Spread on baking sheet in shallow layer. Let dry for 30 minutes.
• Store in air-tight container

Spice Cake

Ingredients:
2 1/4 cups cake flour
1 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cloves
3/4 teaspoon cinnamon
3/4 cup brown sugar
3/4 cup shortening
1 cup buttermilk
3 eggs

Directions:

• Sift flour through cinnamon. Cream sugar, shortening and buttermilk. Add eggs. Add flour mixture. Beat 2 minutes or until well combined.
• Pour into prepared 9" round pans, greased and floured.
• Bake at 350 degrees for 30-35 minutes. Cool completely.
• Frost with cream cheese or caramel icing.

Coconut Rice

Ingredients:
1 1/2 cups water
2 cups rice
1 cup coconut milk
1 teaspoon kosher salt

Directions:

• Rinse and drain rice.
• Combine all ingredients in medium saucepan. Bring to a boil
• Cover and reduce heat to low. Cook 15 minutes. Let stand covered 10 minutes

Coconut crusted Caribbean Stuffed Chicken

We took a cooking class on our holiday cruise. I never would have thought to stuff chicken with banana, but this is good!

Ingredients:
4 chicken breasts, boneless, skinless
4 pieces of thinly sliced prosciutto
1 bananas, peeled and sliced length-wise
salt and pepper
grated coconut
Panko crumbs
3 whole eggs and 2oz oil
flour

Directions:

• Trim chicken breasts and butterfly. Season with salt and pepper.
• Place prosciutto on the chicken and a piece of banana. Fold sides over and secure with bamboo skewer.
• Combine Panko and coconut. Assemble the flour, egg, panko and coconut. Coat chicken in each.
• Heat oil and cook chicken just until golden on each side. Finish in a 400 degree oven.

Red Velvet Cupcakes

These cupcakes are good, but the cream cheese icing is what makes them wonderful!

Ingredients:
2 1/2 cups cake flour
3 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups sugar
6 tablespoons butter, softened
2 large eggs
1 1/4 cups low fat buttermilk
1 1/2 teaspoons white vinegar
1 1/2 teaspoons vanilla
2 tablespoons red food coloring

5 tablespoons butter, softened
4 teaspoons low fat buttermilk
1 (8oz) package cream cheese, softened
3 1/2 cups powdered sugar
1 1/4 teaspoons vanilla

Directions:

• Preheat oven to 350 degrees
• Place 24 cupcake liners in muffin cups; coat with cooking spray
• Combine flour, cocoa, baking soda, baking powder and salt in medium bowl with a whisk.
• Cream sugar and butter on medium speed until well blended (3 minutes). Add eggs one at a time, beating well after each addition.
• Add flour mixture and buttermilk alternately, beginning and ending with flour. Add vinegar, vanilla and food coloring; beat well.
• Spoon batter into cups. Bake at 350 degrees for 18 minutes, or until pick comes out clean. Cool in pans 10 minutes before removing to wire racks.
• For icing, beat butter, buttermilk and cream cheese on high speed until fluffy. Gradually add powdered sugar and beat until smooth. Add vanilla and beat well.

Servings: 24 WW = 5

Chocolate Peanut Butter Cookies

Ingredients:
1 cup sugar
1 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup water
1/4 cup canola oil
2 teaspoons vanilla
2 large egg whites
1 large egg
2 2/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup semisweet mini-chocolate chips

Directions:

• Preheat oven to 350 degrees
• Combine first 8 ingredients in a large bowl; beat with a mixer at medium speed until smooth
• Combine flour, baking powder, soda and salt in a small bowl with a whisk.
• Add flour mixture to peanut butter mixture stirring just until combined. Stir in chips
• Drop by tablespoonfuls 2 inches apart on baking sheets. Bake for 12 minutes or until golden. Cool on wire rack.

Servings: 3 dozen

Chewy Gingersnaps

Ingredients:
3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
1 egg beaten fluffy
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves

Directions:

• Cream the shortening and brown sugar, until fluffy. Add molasses and egg until combined
• Sift the dry ingredients into wet and mix until combined
• Chill for 1 hour
• Roll into small balls and roll in granulated sugar
• Bake at 325 degrees for 8-10 minutes. Let cool one minute on pan before removing

Vanilijkakor (Swedish Vanilla Cookies)

Ingredients:
1 cup unsalted butter, softened
2/3 cup powdered sugar
1 large egg yolk
1 tablespoon good vanilla
2 1/4 cups sifted flour
1/3 cup raspberry jam
powdered sugar

Directions:

• Cream butter and sugar well
• Gradually add sugar, and cream until light and fluffy
• Beat in egg yolk, vanilla and flour; blend thoroughly
• Roll into walnut-sized balls and place on greased cookie sheet
• Make an indentation in top of each cookie
• Put a bit of jam into each indentation
• Bake in 350 degree oven for 15 minutes or until pale golden yellow
• Cool, then sift powdered sugar over top.

Potato Salad

Who says potato salad is only a summer food? This warm version is good any time of year.

Ingredients:
2 3/4 pounds Yukon gold potatoes
2 cups chopped onion
1/2 cup chopped celery
1/2 shredded carrot
2 hard-boiled eggs, chopped
3 slices bacon, diced
1/2 cup sugar
1/2 cup water
1/4 cup white vinegar
2 tablespoons cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
2 large eggs, lightly beaten
chopped fresh parsley

Directions:

• Bring potatoes to a boil. Reduce heat and simmer 15 minutes until tender. Cool 10 minutes; peel and chop.
• Combine potatoes, onion, celery, carrot, and chopped eggs in a large bowl.
• Cook bacon over medium heat until crisp. Remove with a slotted spoon; reserve 2 tablespoons bacon drippings.
• Combine sugar, water and next ingredients through beaten eggs. Stir with a whisk. Add sugar mixture to bacon drippings and cook 8 minutes over medium heat, or until slightly thick.
• Pour sugar mixture over potato mixture, stirring gently to combine. Add reserved bacon and parsley; toss gently to coat. Serve warm or at room temperature.

Servings: 8

Red Beans and Rice

Great winter's day meal. It makes 8 hearty servings, so you may want to cut in half, or eat leftovers like we do :)

Ingredients:
4 slices bacon, chopped medium
1 small onion, chopped fine
1 bell pepper, chopped fine
1 celery rib, chopped fine
4 medium garlic cloves, minced
salt and pepper
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme leaves
1/2 teaspoon cayenne pepper
4 bay leaves
1 pound dried red kidney beans, rinsed
7 cups low-sodium chicken broth
7 cups water
3 andouille sausage links, halved lengthwise and cut into 1/4 inch slices
2 tablespoons oil
3 cups long-grain white rice
4 1/2 cups water
1 1/2 teaspoons salt
Hot pepper sauce

Directions:

• Cook bacon in Dutch oven over medium heat until lightly browned, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently about 8 minutes, or until softened. Stir in garlic and cook until fragrant, about 30 seconds.
• Add 1/2 teaspoon salt, 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, beans, broth and water. Bring to a boil over high heat.
• Reduce heat to maintain vigorous simmer, and cook uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours.
• Stir in sausage and cook until liquid is thick and creamy, about 30 minutes.
• For rice, heat oil in large saucepan over medium heat. Add rice and cook stirring constantly for 1-4 minutes until rice is lightly toasted.
• Add water and salt; bring to boil.
• Reduce heart to low, cover with tight lid lined with kitchen towel, and cook until liquid is absorbed, about 15 minutes.
• Turn off heat, let rice stand on burner, still covered to finish cooking, about 15 minutes longer.
• Fluff rice with fork. Season with salt and pepper. Serve over rice with hot sauce to taste.