Carrot Cake

Ingredients:

2 eggs
1 cup sugar
2/3 cup canola oil
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups shredded carrots
1/2 cup chopped walnuts

Directions:

1. Beat sugar and eggs until frothy. Whisk in canola oil.

2. Combine flour, baking powder, baking soda, spices and salt in a separate bowl. Beat into egg mixture until well combined.

3. Fold in carrots and walnuts.

4. Pour into 2 greased 8 inch round cake pans. Bake at 350ºF for 25 minutes or until toothpick inserted in center comes out clean.

5. Let cool 5-10 minutes before removing from pans. Cool completely before frosting with cream cheese frosting or topping with powdered sugar.

Corn and Crab Bisque

Ingredients:

3 tbsp butter
3 tbsp flour
1 tbsp oil
1 large onion, chopped
1 tbsp garlic, minced
1 large celery stalk, minced
1 cup chicken stock
1 1/2 cup frozen corn kernels
1 bay leaf
2 cups milk
2 cups heavy cream
1 tsp crab boil seasoning
1 lb fresh lump crabmeat
1/4 cup green onions, chopped
1 tsp Worcestershire sauce
salt and pepper to taste

Directions:

1. Make a roux with the flour and butter and cook for 5-7 minutes or until golden in color. Set aside.

2. Separately, saute onion, garlic, and celery with cajun seasonings until soft. Add chicken stock, corn, and bay leaf to the vegetables and bring to a simmer.

3. Add the milk, heavy cream and crab boil to the pot and continue to simmer for about 10 minutes.

4. Add the roux to the bisque, 1 tbsp at a time, and blend thoroughly. Continue to cook on low heat, stirring occasionally.

5. Stir in the crabmeat, green onions and Worcestershire sauce. Cook on low heat until ready to serve.

Puff Pastry Apple Tart

Ingredients:

1 sheet of puff pastry
4 tbsp apricot jam
2 tbsp sugar
1/4 tsp cinnamon
2 granny smith apples, peeled, cored and sliced thin

Directions:

1. Spread apricot jam on the entire sheet of puff pastry. Sprinkle with sugar and cinnamon.

2. Coat apples with a little bit of sugar. Top the sheet of puff pastry with layers of thinly sliced apples. Spread some more apricot jam on top of the apples.

3. Bake in a 375 degree oven for 30 min.

Double Chocolate Chip Cookies

Ingredients:

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk-chocolate chips
1/2 cup semi-sweet chocolate chips

Directions:

1. Heat oven to 350 degrees

2. Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.

3. Form the dough into small balls. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until centers are just
set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Beef Bourguignon

Ingredients:

2 lbs beef shoulder, cubed
10 shallots, cut in half
1 large onion, sliced
4 cloves garlic, minced
5 carrots, peeled and cubed
1 lb button mushrooms, cut in half
4 sprigs thyme
1 cup beef stock
2 cups red wine
salt and pepper to taste

Directions:

1. Brown the beef and set aside. Saute shallots and garlic until soft. Add the beef to the pot and add wine and beef stock on medium heat.

2. Add carrots and mushrooms to the pot and cook for two hours. Season with salt and pepper to taste.

3. Serve alongside rice or mashed potatoes.

Vietnamese Spring Rolls

Ingredients:

For Dipping Sauce:

1/3 cup hoisin sauce
1 tbsp soy sauce
2 tbsp peanut butter
2 tbsp water
1 clove garlic

For Spring Rolls:

2 pounds chicken breasts
about 30 spring roll wrappers
1 red bell pepper, cored and sliced thin
2 carrots, cut into strips
slices of green onion
1 large cucumber, cut into thin strips
large bunch of cilantro, washed
large bunch of fresh lettuce leaves, washed

Directions:

2. Fill a bowl with warm water. Dip one wrapper at a time into the water for about 4-5 seconds to soften.

3. Lay the wrapper on a dry chopping board or dinner plate. The rice paper should become pliable within seconds.

4. In a row across the center, put some of each ingredient.

5. Fold the sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely.

7. For the dipping sauce, mix all the ingredients and stir well.

8. Serve spring rolls with dipping sauce.

Roasted Beets and Blue Cheese Salad

Ingredients:

5 beets, peeled and quartered
2 tbsp balsamic vinegar
2 tbsp maple syrup
1 tbsp olive oil
1 head romaine lettuce
1 tomato, diced
1 cucumber, sliced
1 handful walnuts and cranberries
1/2 cup blue cheese

Directions:

1. In a bowl mix the balsamic vinegar, maple syrup and olive oil. Add the quartered beets and toss together. Bake the beets in a 400 degree oven for 50 minutes covered in foil, and another 50 minutes uncovered.

2. In a separate bowl, chop all vegetables for the salad and combine. Top with walnuts, cranberries, roasted beets, and blue cheese.

3. Serve with a salad dressing of your choice.

Japanese Soba Noodles and Vegetable Stir-Fry

Ingredients:

1 package Japanese Soba noodles
2 cloves garlic, chopped finely
1 onion, diced
1 stalk green onion, diced
2 portobello mushrooms, sliced lengthwise
1 handful snow peas
sweet chili sauce
teriyaki sauce

Directions:

1. Saute the onions in olive oil and then add the portobello mushrooms. Cook until soft.

2. Add the snow peas, garlic, and green onion.

3. Boil the soba noodles for 3-4 minutes.

4. Add the sweet chili sauce and teriyaki sauce to the stir-fry and cook for another minute.

5. Place the cooked soba noodles on a plate and top with stir fry. Enjoy!

Delicious Whole Wheat Pizza Dough

Ingredients:

1 1/2 cups flour
1 1/2 cups whole wheat flour
2 tsp salt
1 1/2 teaspoon active dry yeast
1 cup lukewarm water (may need up to 1 or 2 tablespoons more)
2 tbsp olive oil

Directions:

1. Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.

2. Knead it for just a minute or two. Lightly oil the bowl where you had mixed it and dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.

3. Dump it back on the floured counter, and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.

4. Preheat the oven to 425 degrees. Roll out the pizza until it's very thin, toss on whatever toppings, cheeses, and seasonings you like (the more the better!).

5. Bake it for about 14-16 minutes until it’s golden brown and the cheese has melted.

Fresh Linguine with Garlic Shrimp and Pesto

Ingredients:

Pesto (see pesto recipe for details)
9 ounces fresh linguine
3 garlic cloves, minced
3 tbsp olive oil
20 large shrimp, peeled and deveined
Parmesan cheese shavings
Salt and pepper to taste

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook,
stirring occasionally to prevent it from sticking for about 4 minutes, or until al dente.

2. While the linguine cooks, heat about 3 tablespoons of olive oil in a medium sauté pan over
medium heat.

3. Add the garlic and shrimp and sauté for about 3 minutes, or until the shrimp are just cooked through
and the garlic is tender.

4. Add the pesto into the shrimp mixture.

5. Drain the linguine, reserving about ½ cup of the cooking liquid.

6. Toss the linguine in a large bowl with the shrimp- pesto mixture, adding enough of the reserved cooking
liquid to moisten the sauce so that it coats the pasta evenly.

7. Once everything is cooked, serve onto plates and garnish with parmesan cheese.

Zucchini Bread Muffins

Ingredients:

3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1/4 cup honey
2 cups grated zucchini
1/2 cup grated carrot
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
1 cup chocolate chips

Directions:

1. Preheat oven to 350°F. Grease muffin tins, liberally.

2. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini, carrot and vanilla.

3. Combine flour, cinnamon, baking soda, baking powder and salt, as well as nuts and chocolate chips.

4. Stir this into the egg mixture. Divide the batter into prepared pans.

5. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Enjoy!

Shrimp Scampi

Ingredients:

1 lb shrimp
angel hair pasta
2 tbsp butter
2 tbsp olive oil
1/2 cup parsley, chopped
6 cloves garlic, finely chopped
1/2 cup white wine
2 tbsp lemon juice
salt and pepper to taste

Directions:

1. Boil the pasta until soft, about 10 minutes. Set aside.

2. Add olive oil and butter to a pan, once butter melts, add the garlic. Cook for 2 minutes.

3. Add the shrimp into the garlic and cook until pink on both sides. Add the white wine and lemon juice and cook for another 2 minutes.

4. Once all the flavors have blended, add the salt, pepper, and parsley.

5. Top the pasta with the shrimp and sauce and enjoy!

Parmesan and Thyme Crackers

Ingredients:

1 stick of unsalted butter, at room temperature
1 cup of freshly grated Parmesan cheese
1 tsp minced thyme leaves
1/2 tsp kosher salt
1/2 tsp ground pepper
1 1/4 cups all purpose flour

Directions:

1. With an electric or hand mixer, cream the butter for 1 minute. Add the parmesan, thyme, salt and pepper and continue to mix.

2. With the mixer on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is dry, add a tsp of water.

3. Dump the dough onto a floured surface, press into a ball, and roll into a 9 inch log. Wrap in plastic and refrigerate for at least 30 minutes.

4. Preheat the oven to 350 degrees. Cut the log into 3/8 inch rounds and place them on a parchment paper lined sheet rack.

5. Bake for 22 minutes or until lightly browned. Enjoy!

Walnut Crusted Salmon

Ingredients:

1/2 cup walnuts
1/8 cup breadcrumbs
1 tbsp honey
1 tbsp dijon mustard
2 fillets of salmon
salt and pepper to taste

Directions:

1. Preheat the oven to 375 degrees.

2. In a food processer, blend the walnuts, breadcrumbs, salt and pepper.

3. Mix the honey and dijon mustard together and spread on top of the salmon evenly.

4. Top with the walnut mixture and cover the salmon evenly.

5. Bake in the oven for 15 minutes or until cooked through. Enjoy!

Spinach, Mushroom and Feta Cheese Omelette

Ingredients:

2 eggs
1/8 cup milk
1 bunch spinach
1 cup mushrooms, sliced
1/2 cup feta cheese
salt and pepper

Directions:

1. Whisk together eggs and milk and slice the mushrooms.

2. Heat a saute pan and saute the mushrooms and spinach together until cooked. Add the eggs and let it cook. Season with salt and pepper.

3. When the bottom is cooked and browning, add the feta cheese on top of everything. Then, flip over half of the omelette on top of the other half and continue to let it cook. Once the egg is completely cooked, take it of the heat and enjoy!

Blue Cheese Burgers with Grilled Peppers & Onions

Ingredients:

1 lb ground meat
1 package of blue cheese
2 yellow (or red or orange or combo) bell peppers
1 large red onion
1 large yellow onion
olive oil
salt and pepper

Directions:

1. Season the ground meat with salt and pepper and form into patties.

2. Prep and chop the onions and peppers and saute them on high heat in a pan until soft. Season with salt and pepper.

3. Grill the burgers on a George Foreman grill or on a saute pan until cooked through.

4. Top with blue cheese, peppers, and onions. Enjoy!

Vicky's Reuben Dip

Ingredients:

8 oz. swiss chesse
3 oz. corn beef
3 tablespoons thousand island dressing
1 can (14 oz.) sauerkraut drained well
8 oz. cream cheese

Directions:

1. Preheat oven to 350 degrees.

2. Mix all of the ingredients together and bake for 20-30 minutes.

Parmesan Cheese Toast

Ingredients:

1 slice of bread, any kind
butter
Tony Chachere's Creole Seasoning
parmesan cheese

Directions:

1. Put the oven on broil.

2. Butter your bread, top with cheese and seasonings. Put in the oven for a few minutes until the cheese bubbles, without burning the bread. Enjoy!

Oatmeal Walnut Cookies

Ingredients:

1/2 cup granulated sugar
1/3 cup dark brown sugar
1/4 cup butter
1 tsp vanilla
1 large egg
3/4 cup flour
1 cup oats
1/4 tsp salt
2/3 cup raisins or chocolate chips
1/4 cup chopped walnuts

Directions:

1. Mix the first 5 ingredients in a large mixing bowl.

2. Mix the rest of the ingredients in a separate bowl. Slowly add the dry ingredients to the wet ingredients and mix thoroughly.

3. Spoon onto baking sheet and bake in a 350 degree oven for 15-20 minutes or until fully cooked.

Goat Cheese and Walnut Salad

Ingredients:

1 bag of spinach leaves
1 cup chopped walnuts, lightly toasted
1/2 cup craisins
1 tomato, chopped
1 cucumber, diced
1 package of goat cheese

Directions

1. Empty the spinach leaves into a bowl. Add all of the ingredients and toss with dressing of choice. Enjoy!

Sweet and Salty Chocolate Bark

Ingredients:

1 pack of saltine crackers
1 stick of butter
1 cup brown sugar
1 bag semisweet chocolate chips

Directions:

1. Line a cookie sheet with tinfoil. Lay saltines on top very close together until the entire cookie sheet is covered.

2. Melt 1 stick of butter in a saucepan until the butter is bubbling. Add the brown sugar until it makes caramel.

3. Pour the caramel over the saltines and smooth it out so it is covered evenly. Bake for 5 minutes at 350 degrees until it browns.

4. Immediately put chocolate chips on top and smooth it out as the chocolate melts.

5. Put it in the freezer for 15 minutes. Once cooled, break the bark into square sized pieces and enjoy!

Homeade Pesto

Ingredients:

2 cups fresh basil leaves, packed
1/4 cup grated parmesan cheese
1/2 cup olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced
salt and pepper to taste

Directions:

1. Place basil leaves in food processor and whip until well chopped. Add some of the nuts and garlic and blend again.

2. Add the olive oil slowly and continue adding the other ingredients until it forms a smooth, thick paste. Keep in the fridge or freeze for later use.

Apple Crisp

Ingredients:

4 apples, cored and sliced
1 tbsp lemon juice
cinnamon and sugar to taste

Topping:

3/4 cup flour
1/3 cup brown sugar
1/4 tsp salt
6 tbsp butter
1/4 cup rolled oats

Directions:

1. Peel, core and slice all of the apples. Squeeze some lemon juice on top to prevent browning and toss with cinnamon and sugar. Put into a baking pan.

2. Combine ingredients for topping into a separate bowl and mix. Pour on top of the apples. Bake at 350 degrees for 40 minutes or until browned. Top with vanilla ice cream and enjoy!

Red Beans and Rice

Ingredients:

1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
3 cloves garlic, minced
1 to 1-1/2 pounds mild smoked sausage or andouille, sliced
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
1 cup white rice
Creole seasoning blend, to taste
Salt to taste

Directions:

1. Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

2. While the beans are boiling, sauté the onions, celery, bell pepper until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the smoked sausage, seasonings, and just enough water to cover.

3. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

4. Cook the white rice and serve together!

Stuffed Portobello Mushrooms

Ingredients:

4 portobello mushroom caps
2 tablespoons olive oil
3 cloves garlic, minced
2 shallots, minced
2 cups fresh spinach leaves
1 cup ricotta cheese
1/8 cup fresh parmesan, grated
1/4 teaspoon garlic salt
1/2 teaspoon dried basil
1 egg, beaten
4 tablespoons bread crumbs
1/4 cup mozzarella, shredded
salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.

2. Using a paring knife, remove stems from all mushroom caps. Wipe down mushrooms with a wet cloth to remove all dirt. With a spoon, remove the gills of the mushroom.

3. In a medium skillet, heat oil and sauté garlic and shallots until fragrant. Add spinach and cook until shrunk down. Remove from heat.

4. In a small bowl, mix ricotta cheese, parmesan cheese, and the egg. Season to taste with garlic salt, dried basil, black pepper and salt. Mix well.

5. Add spinach mixture to cheese mixture. Spoon into mushroom cap. Top with bread crumbs per mushroom, followed by mozzarella cheese.

6. Bake for 20 minutes until the mozzarella has turned golden brown.

Sweet Pineapple Salsa

Ingredients:

1 cup finely chopped fresh pineapple
1 tomato, diced
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 can black beans, drained and rinsed
1/4 cup chopped red onions
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste

Directions:

1. In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, tomatoes, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

Sauteed Tilapia with Honey and Soy Sauce

Ingredients:

2 1/2 tablespoons fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1 teaspoon bottled ground fresh ginger
1/4 teaspoon dark sesame oil
1 tablespoon olive oil
4 (6-ounce) tilapia fillets
salt and pepper to taste


Directions:

1. Prepare the sauce by combining first 6 ingredients in a bowl, stirring well with a whisk.

2. To prepare fish, heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Drizzle the sauce on top of the fish.

Baked Sweet Potato Fries

Ingredients:

3 large sweet potatoes
olive oil
salt and pepper to taste

Directions:

1. Cut the sweet potatoes lengthwise or to desired shape.

2. Drizzle with olive oil and add salt and pepper to taste. Place the sweet potatoes on a baking sheet and bake in a 400 degree oven for 15 minutes. Turn the fries and bake for another 15 minutes or until crispy. Enjoy!

Roasted Chicken and Vegetables

Ingredients:

1 whole chicken
1 small bag of fingerling potatoes, cut lengthwise
3 carrots, cubed
1 onion, cubed
1 package of mushrooms, cut in half
1 zucchini, cubed
3 tbsp olive oil
salt and pepper to taste
a couple of sprigs of rosemary and thyme

Directions:

1. Clean and prepare the chicken and season with salt and pepper.

2. Cut and prepare all of the vegetables and put them in a large bowl. Drizzle the olive oil and season with salt and pepper. Mix the vegetables by hand and make sure they are fully coated.

3. Place the chicken in a large roasting pan, surround the chicken with the various vegetables, place the rosemary and thyme sround the chicken, and cover with foil. Bake in the oven for 1 hour on 375 degrees. After an hour, take off the foil and bake for another 20 minutes until browned.

Pad Thai

Ingredients:

1/2 pound dry rice noodles
3 tablespoons canola oil
3 large garlic cloves, minced
1/2 pound cleaned and peeled shrimp, cut lengthwise in half
1 pound extra-firm tofu, cubed
2 large eggs, lightly beaten
1/4 cup fish sauce
1/4 cup oyster sauce
2 tablespoons brown sugar
2 teaspoons paprika
6 scallions, cut into 2-inch pieces
2 cups bean sprouts
1/4 cup peanuts, chopped
1 lime, cut into wedges

Directions:

1. Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water.

2. In a wok or large stockpot, heat the oil over medium-high heat.

3. Add the garlic and stir-fry 15 seconds. Add the shrimp and stir-fry 2 to 3 minutes or just until pink and opaque. Add the tofu and toss until lightly coated with oil. Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined. Add the scallions and bean sprouts and heat through.

4. Pile onto a large platter and garnish with peanuts, and wedges of lime.

Caramelized Onion and Spinach Frittata

Ingredients:

1 lb spinach leaves (about 2 bunches), cleaned, chopped
1 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced
9 large eggs
2 Tbsp milk
1/3 cup grated Parmesan cheese
Sun-dried tomatoes, about 2 Tbsp chopped
Salt and freshly ground pepper to taste
3 oz goat cheese

Directions:

1. Preheat oven to 400°F.

2. Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.
3 In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.

4. Sauté onions in olive oil in an oven-proof, stick-free skillet, until caramelized, about 8-9 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic.

5. Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

6. Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot. Cut into quarters to serve. Serves four.

Chedder Biscuits

Ingredients:

2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1/2 tsp garlic powder
1/3 cup butter, cold, cut into chunks
2 tbsp canola or vegetable oil
1 heaping cup grated cheddar cheese
1/2 cup milk

For brushing on top:
3 tbsp butter
1/2 tsp garlic powder
1/2 tsp dried parsley flakes or 1 tbsp fresh parsley, finely chopped

Directions:

1. In a large bowl, whisk together the flour, baking powder, salt and garlic powder.

2. Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized (doesn't need to be fine).

3. Add oil, grated cheddar cheese and the milk. Stir till well combined and holds together.

4. Make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.

5. Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet or a Silpat using an ice cream scoop or large spoon.

6. Bake for 15-17 minutes in a preheated oven at 400F.

7. While biscuits are baking, melt 3 tablespoons butter is a small bowl with 1/2 teaspoon garlic powder and the parsley.

8. When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Serve warm.

Nannie's Traditional Brisket

Ingredients:

4-5 lb brisket
Tony's Creole Seasoning
1/2 cup brown sugar
1/2 cup ketchup
1/2 cup Heinz chili sauce
1 package of Lipton Onion Soup mix
2 large onions
2 beef boullion cubes
2 tbsp flour
1 cup water

Directions:

1. Buy a 4-5 pound flat brisket and trim all the fat off of both sides.

2. Place the brisket on a piece of extra heavy foil that is large enough to enclose the brisket and seal it to cook it.

3. Season both sides with Tony's Creole Seasoning or pepper.

4. Slice 2 large onions and put the rings on top of the brisket.

5. Mix 1/2 cup of packed brown sugar, 1/2 cup ketchup,1/2 cup Heinz chili sauce, and one package of Lipton Onion Soup mix and pour this evenly over the meat and onions. Bake open for one hour at 300 degrees.

6. Then close the foil and cook at 350 for 2 1/2 - 3 hours or until very tender. Put meat on platter and cover with foil and pour the juices into a pot.

7. Add 2 beef boullion cubes that have been melted in a half of a cup of water in the microwave and pour into pot. Then take 2 large tablespoons of flour and mix with about a 1/3 cup of cold water and mix it until it is smooth. Add this to the juices in the pot. Heat this until it thickens and your gravy is ready.

8. Slice the meat on the diagonal after it has cooled a little while.

Safta's Stuffed Cabbage

Ingredients:

1 medium sized cabbage
1 pound ground meat
1 cup rice (rinsed)
1 onion
4 cloves garlic chopped
2 tomatoes
2 tbs chopped parsley
1 tbsp cumin
1 tbsp turmeric
1 tbsp paprika
salt and pepper to taste

For the sauce:

1 cup tomato sauce
2 cups boiling water
2 tbs chicken soup mix
2 tbsp onion soup mix
1 tbsp cumin

Directions:

1. In a large pot, boil the cabbage in water with 1 tsp salt for a few moments until the leaves can separate. Let it cool in a colander and then separate the leaves.

2. In another pot, boil the rice until cooked.

2. For the filling: saute the chopped onion until brown, add the garlic, tomatoes, parsley and then the ground meat. Mix well until the meat is browned. Mix in the rice and the spices.

3. Put about 1 (or 2, depending on the size of the leaf) scoops of the mixture in the middle of a cabbage leaf. Fold the two sides and then roll. Place in a large pot.

4. Roll all the cabbage leaves and arrange in the pot. Pour the sauce on top and cook for about an hour. (Check during cooking, you might need to add more water) and Enjoy!

Black Bean and Turkey Chili

Ingredients:

1 tablespoon olive oil
1 pound ground turkey
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups chicken broth
1 cup tomato sauce
1 tablespoon sugar
1 can black beans, rinsed and drained
1 can whole kernel corn, drained

Directions:

1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.

2. Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.

3. Cover and cook for 30 minutes. Stir the chili occasionally while cooking.

Perfect Guacamole

Ingredients:

2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Directions:

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

2 Using a fork, mash the avocado. Add the chopped onion, lime or lemon, salt and pepper and mash some more. Keep the tomatoes separate until ready to serve.Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Snickerdoodles

Ingredients:

2 3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar, 2 tbsp sugar
2 large eggs
2 tsp cinnamon

Directions:

1. Preheat the oven to 350 degrees. Sift together flour, baking powder and salt into a bowl.

2. Put butter and sugar into an electric mixer and mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in the flour mixture.

3. Stir together cinnamon and remaining 2 tbsp sugar into a small bowl. Shape dough into small balls. Roll in cinnamon sugar mixture and place on a baking sheet.

4. Bake cookies until edges are golden, about 12 to 15 minutes. Let the cookies cool and enjoy!

Asian Beef with Sugar Snap Peas

Ingredients:

1 portion of sirloin steak, cut into thin strips
1 cup sugar snap peas
1 onion, cup into strips
1 clove of garlic
1 cup mushrooms, cut into pieces
1 cup red peppers
soy sauce, to taste
teriyaki sauce, to taste
salt and pepper to taste

Directions:

1. Chop onions and mushrooms and saute in a frying pan with garlic.

2. Add the beef, sugar snap peas, and red peppers to the onions and mushrooms.

3. Add the soy and teriyaki sauces and cook thoroughly.

4. Enjoy over white rice.

Glazed Barbecue Chicken

Ingredients:

2 tbsp dark brown sugar
2 tsp garlic powder
2 tsp chili powder
1 tsp paprika
1/2 tsp salt
1/4 cup ketchup
1 tbsp red wine vinegar
1 tbsp dijon mustard
1 tbsp honey
4 boneless skinless chicken breasts

Directions:

1. Mix the all of ingredients in a small bowl until blended well to create the marinade for the chicken.

2. Pre heat the oven to 400 degrees.

3. Put chicken breasts into the marinade and make sure each one is covered completely.

4. Place chicken breasts on a baking sheet and bake for 12 minutes or until cooked through. If there is extra marinade, top each chicken breast with the leftover sauce.

5. Enjoy with a side of rice or potatoes.

Cinnamon Baked Apples

Ingredients:

6 granny smith apples
1/4 cup raisins
1/4 cup walnuts
1/4 cup cranberries
1/4 cup brown sugar
2 plain biscuit cookies, crumbled
1/2 cup water
1/2 cup red wine
lemon juice
cinnamon

Directions:

1. Remove the core of the apples.

2. Mix the ingredients for the filling: raisins, brown sugar, walnuts, cranberries, cookies, and cinnamon.

3. Bring to a boil the water, wine and small amount of brown sugar. Let cook for a few minutes and taste periodically.

4. Fill the apples with the filling and place them in a casserole dish. Top apples with the wine sauce and bake in the oven for 40-45 minutes on 350 degrees, uncovered.

Butternut Squash and Sweet Potato Soup

Ingredients:

1/2 butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 onions, peeled and cubed
3 carrots, peeled and cubed
3 cups chicken broth
salt and pepper to taste
1 sprig of thyme

Directions:

1. In a large pot on medium heat, add the chicken broth with some water. Add all of the ingredients to the pot.

2. Cook on medium heat until all of the ingredients are soft.

3. Using a hand blender or regular blender, blend the soup until it is creamy. Season to taste.

Hot Spinach and Artichoke Dip

Ingredients:

1 package frozen chopped spinach
1 can artichoke hearts
1/4 cup mayonnaise
1/2 cup sour cream
1 cup cream cheese
1 cup freshly grated Parmesan cheese
salt and pepper to taste

Directions:

1. Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

2. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

3. Combine all the ingredients in a large bowl. Stir well. Pour into the prepared casserole dish and sprinkle more cheese on top.

4. Bake for 30 minutes. Serve with bagel chips or tortilla chips.

Steak in Red Wine and Wild Mushroom Sauce

Ingredients:

olive oil
1 onion, minced
1 pound assorted mushrooms, such as cremini, shiitake, or button, trimmed and sliced
Salt and pepper, to taste
1 tbsp spices, like Tony Chachere's
1 cup red wine
1 cup chicken broth
1 sirloin steak

Directions:

1. Place a saucepan over medium heat. Add drizzle of olive oil.

2. Add the onions and saute for 2 minutes to soften.

3. Add the mushrooms and spices; season with salt and pepper.

4. Stir everything together for a few minutes. Add the red wine and chicken broth, then cook and stir to evaporate the alcohol.

5. In a separate skillet cook the steak until browned, about 2 minutes per side.

6. Pour the sauce on top of a piece of grilled steak and enjoy!

Traditional Chicken Parmesan

Ingredients:

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
1 cup all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups italian bread crumbs
1 cup vegetable oil or pure olive oil
1 jar tomato sauce
1/4 cup freshly grated Parmesan

Directions:

1. Preheat oven to 400 degrees F.

2. Season chicken breasts on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

3. Heat oil in skillet and once hot, add chicken breasts to each pan and cook until golden brown on both sides, about 3 minutes per side.

4. Transfer to a baking sheet and top each breast with some tomato sauce, parmesan cheese, and salt and pepper.

5. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves

6. Serve with spaghetti or pasta of choice.

Ashley's Easy Mac and Cheese

Ingredients:

3 tbsp margarine
2 1/2 cups macaroni, cooked
1 tsp salt
1 tsp black pepper
1 (8 ounce) package Cheddar cheese, shredded
4 cups milk

Directions:

1. Preheat oven to 350 degrees F.

2. Place margarine in 9x13 inch baking dish and put in oven to melt. When margarine is completely melted, pour in macaroni, salt and pepper.

3. Stir until macaroni is coated with butter. Sprinkle cheese over macaroni and then pour milk over all. Do not stir and do not cover dish.

4. Bake in preheated oven for 60 minutes. Do not stir while baking. Enjoy!

Strawberry Topped Chocolate Chip Pancakes

Ingredients:

1 1/2 cup flour
1 tbsp baking powder
1 tsp salt
1 tbs sugar
1 2/3 cup milk
2 tbsp butter, melted and cooled
2 eggs, separated
1 tsp cinnamon
1 cup chocolate chips
Strawberries
Powdered sugar

Directions:

1. Sift flour, baking powder, salt, and sugar together in a large bowl.

2. Whisk in milk, butter, and egg yolks. Beat egg whites to soft peaks and fold into batter.

3. Heat a griddle or skillet over medium heat and melt 1 teaspoon butter until it begins to foam.

4. Spoon heaping tablespoons batter onto griddle. Flip when a few bubbles form; when pancakes are golden brown, serve immediately.

5. Top with strawberries and powdered sugar. Enjoy!

Egyptian Eyeballs

Ingredients:

1 egg
1 slice of whole wheat bread
butter or margarine
Tony Chachere's Creole Seasoning

Directions:

1. Butter a slice of bread on both sides and cut a medium sized hole in the middle on it with the top of a cup.

2. Place the slice of buttered bread on a hot frying pan.

3. Crack the egg into the hole and sprinkle some Tony Chachare's on the egg.

4. Wait until the egg sets, flip it over and cook the other side. Enjoy!

Nannie's Crawfish Etouffee

Ingredients:

6 tbsp butter
2 tbsp flour
1 1/4 cups chopped onion
2 green onions, chopped
1/2 cup chopped celery
1 tsp tomato paste
1 cup water
1 lb crawfish
1/4 cup parsley
1 1/2 tsp salt
1/4 tsp black pepper

Directions:

1. Melt butter, remove from heat, stir in flour until smooth.

2. Return to heat, cook until dark brown, stirring constantly (10 minutes).

3. Lower heat, stir in onions and celery. Cook until soft, stirring often (10-15 minutes).

4. Lower heat to simmer. Dissolve tomato poaste in 1/4 cup water, stir into roux.

5. Add remaining water, crawfish, and parsley, stir to blend.

6. Season to taste, cover and simmer 20 minutes.

7. Served with cooked, hot white rice.

The Best Shabbat Challah

Ingredients:

1 egg
3 tbsp butter or 1/4 cup oil
3/4 cup warm water
1/4 cup orange juice
1 1/2 tsp salt
3 tbsp sugar
3 cups bread flour
2 tsp active dry yeast or 25 grams fresh yeast

Directions:

1. Mix wet ingredients in one bowl.

2. Mix dry ingredients in another bowl.

3. Add the wet ingredients to the dry ingredients in small batches, knead as you go.

4. When combined, place dough in a greased bowl and cover with a towel.

5. Let rise for 1 hour in a warm place.

6. Remove from the bowl and punch down the dough.

7. Place on a floured baking sheet and braid into challah shape.

8. Let rise 1 more hour in a warm place.

9. Bake for 40 minutes at 325 degrees.

Abba's Cinnamon Oatmeal

Ingredients:

1/2 cup milk, soy or regular
2 tbsp applesauce (unsweetened)
1/2 cup Quaker quick cooking oats
1 tsp cinnamon
1/4 cup granola, cranberries, walnuts
1/4 cup fresh fruit like apples, bananas, blueberries
1 tsp ground flaxseed

Directions:

1. In a small bowl, add the milk to the quick cooking oats.

2. Slowly, stir the oats and place in the microwave for 90 seconds.

3. Stir in the cinnamon, flax seed and apple sauce.

4. Add the cranberries, walnuts, fresh fruit, and granola to the oatmeal and stir until oats and ingredients reach your desired consistency.