Corn and Lobster Chowder

Ingredients

• 2 10-ounce frozen uncooked lobster tails, thawed
• Water

• 8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
• 1 1/4 cups low-salt chicken broth

• 8 bacon slices, chopped
• 2 cups chopped onions
• 3/4 cup peeled finely diced carrots
• 2/3 cup finely diced celery
• 1/4 teaspoon cayenne pepper
• 3 cups bottled clam juice
• 1 1/2 cups half and half
• 6 tablespoons sour cream

• 2 tablespoons (1/4 stick) butter
• 3 tablespoons chopped fresh chives

Directions

1. If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Reserve 1 3/4 cups water used to cook the lobster, and drain the rest of it. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
2. Puree 4 cups corn with chicken broth in processor until almost smooth.
3. Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups lobster water; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper.  Remove soup from heat; stir in sour cream.
4. Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

Death By Chocolate Mousse Cake

Ingredients

• 1 1/2 cups chocolate graham cracker crumbs
• 6 Tablespoons butter, melted
• 1 cup heavy cream
• 1 (12 ounce) package semisweet chocolate chips
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 1/4 cup granulated sugar

• 1 recipe Ganache (optional)
• 1 cup heavy cream, chilled
• 1/4 cup granulated sugar

Directions

1. Preheat oven to 350 degrees Fahrenheit. Generously grease the bottom and sides of a 9-inch springform pan.
2. In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
3. Combine 1 cup cream, chocolate and vanilla extract in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. (*Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stove top, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.)
4. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
6. Chill cake at least 6 hours before serving. Prior to serving, pour chocolate ganache over top of cake, if desired. Chill again until ganache has solidified. 
7. Beat remaining 1 cup cream with 1/4 cup sugar in a large mixing bowl. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

Corned Beef and Cabbage

Ingredients

• 3 lb. corned beef brisket with spice packet
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add carrots, and cook until they are almost tender. Add cabbage and cook for 20-30 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Chocolate Ganache

Ingredients

• 9 ounces semisweet chocolate, chopped
• 1 cup heavy cream

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with an electric mixer until light and fluffy.

Blueberry Muffins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream OR plain yogurt
• 1 1/2 cups fresh or frozen blueberries

Directions

1. Preheat oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
3. In a large bowl, beat together the butter and sugar until light, fluffy, and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition. Add the vanilla and sour cream or yogurt, and mix until incorporated.
4. Add the dry ingredients and mix on low speed just until the bather is smooth. (The batter will also be thick.) Fold in the berries by hand.
5. Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each.
6. Bake the muffins for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.

Hot Spiced Cider

Ingredients

• 4-5 teaspoons packed brown sugar, depending on preference
• 1/4 teaspoon ground allspice
• 10 whole cloves, about 1/4 teaspoon
• 1 cinnamon stick, broken in half
• 1/8 teaspoon ground nutmeg
• 2 quarts (8 cups) apple cider

Directions

1. In a tea ball*, mix together the brown sugar and spices. Close the tea ball and place in a large saucepan. Pour the apple cider into the saucepan and set the heat to medium-high. Once the cider begins to boil, lower the heat to a simmer and keep warm until ready to serve.

*If you do not have a tea ball, use one of these variations:

• Place sugar and spices in a coffee filter. Tie the coffee filter closed with cooking twine and place in the saucepan along with the cider.
• Place the sugar and spices directly in the saucepan with the apple cider. After it has boiled, strain the cider through a fine mesh strainer and discard the spices.

Rugelach

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter
• 1 (8 oz.) package cream cheese
• 1/3 cup sour cream

• 1/2 cup white sugar
• 1 Tablespoon ground cinnamon
• 1 cup finely chopped walnuts (optional)
• 1/2 cup raisins (optional)
• Fruit jam or jelly (optional)

Directions

1. Cut cold butter and cream cheese into bits. In food processor pulse flour, salt, butter, cream cheese and sour cream until crumbly.
2. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
3. Roll each disk into a 9-inch round, keeping other disks chilled until ready to roll them.
4. Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
5. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. If desired, spread a thin layer of jam or jelly on the round using a pastry brush. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide end to narrow end, resulting in the point on the outside of cookie. Place on parchment-lined baking sheets and chill rugelach 20 minutes before baking.
6. Preheat oven to 350 degrees Fahrenheit.
7. After rugelach are chilled, bake them in the center rack of preheated oven for 20-21 minutes, or until lightly golden. Cool on wire racks. Store in airtight containers.

Cranberry Orange Nut Loaf

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon grated orange zest
• 1 1/2 cups fresh cranberries
• 1/2 cup coarsely chopped pecans
• 1/4 cup butter, softened
• 1 cup white sugar
• 1 egg
• 3/4 cup orange juice

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x5-inch loaf pan. 
2. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
3. In a large bowl, cream together butter, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
4. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool.
5. If desired, pour orange glaze over top of bread.

Orange Glaze Recipe:

Whisk together 3 Tablespoons orange juice, 1 Tablespoon milk, 1 teaspoon vanilla, and 1 1/2 cups confectioners' sugar together until smooth.

Eggnog

Ingredients

• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1 1/2 cups white sugar
• 4 cups light cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg
• 1 cup light rum (optional)

Directions

1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a double boiler, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk 1 cup hot milk mixture slowly into the eggs. Pour mixture back into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in cream, 2 teaspoon vanilla, nutmeg, and rum (if desired). Refrigerate overnight before serving.

Baked Pumpkin Cake Doughnuts

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup applesauce
• 3 large eggs
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 1/4 cups pumpkin puree (canned pumpkin)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 tablespoons all-purpose flour
• Cinnamon Sugar

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease two standard doughnut pans (12 doughnut wells).
2. Beat together the oil, applesauce, eggs, sugars, pumpkin, spices, salt, and baking powder until smooth. Add the flour, and beat on low speed just until smooth.
3. Fill the wells of the doughnut pans about 3/4 full.
4. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
5. Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
6. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.
7. Cool completely, and wrap airtight; store at room temperature for several days.

Yield: 12 doughnuts

Variations:Pumpkin Muffins-If you don't have doughnut pans, lightly grease 15 standard muffin cups. Make batter as directed, but bake in preheated oven for 22-24 minutes. Transfer to wire racks, and when muffins are still slightly warm, dip their tops in the cinnamon sugar.

Double Layer Pumpkin Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup butter, melted

• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup sour cream
• 1 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon pumpkin pie spice

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. For crust: Combine graham cracker crumbs, granulated sugar, and butter in medium bowl. Press onto bottom of 9-inch springform pan. Bake for 8 minutes (do not allow to brown). 
3. For filling: In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs, one at a time Stir in sour cream until just combined. Remove 1 1/2 cups of batter and spread into bottom of crust; set aside.
4. Add pumpkin, cinnamon, nutmeg, cloves, and pumpkin pie spice to the remaining batter and stir gently until well blended. Carefully spread over the batter over the crust.
5. Bake in preheated oven for 45 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Serve.

Spiced Applesauce Muffins

Ingredients

• 1/4 cup butter, softened
• 2/3 cup light brown sugar, packed
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cups applesauce

Directions

1. Preheat oven to 350 degree Fahrenheit. Lightly grease a standard 12-cup muffin pan.
2. In a large bowl, cream together the butter and brown sugar. Add eggs, and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Alternately add in a half of the applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into prepared muffin cups.
3. Bake in preheated oven for 18-20 minutes.

Apple Muffins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1/3 cup sweetened applesauce
• 1 1/2 teaspoons vanilla extract
• 1 cup shredded apples
• 1/2 cup chopped apples

Directions

1. Preheat oven to 375 degrees Fahrenheit. Grease a standard 12 cup muffin pan.
2. In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg.
3. In a large bowl, beat together butter, both sugars, eggs, and applesauce until smooth. Mix in vanilla. Stir in shredded and chopped apples, and gradually blend in the flour mixture. Divide the batter evenly into the prepared muffin cups.
4. Bake for 18-20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Pumpkin Bread

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup sweetened applesauce
• 2/3 cup water
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour three 7x3-inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water sugar, and vanilla until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for 50-55 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Candy Corn Cookies

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 Tablespoons orange juice
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• Orange paste or gel food color
• Yellow paste or gel food color

Directions

1. Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
2. Combine butter and sugar in large bowl; beat at medium speed until creamy. Add egg and orange juice. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.
3. Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
4. Preheat oven to 375 degrees Fahrenheit. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. 
5. If desired, immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto wire cooling rack. Cool completely. 

Buttermilk Pancakes

Ingredients

• 3 cups all-purpose flour
• 3 Tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3 cups buttermilk
• 3 eggs
• 1/3 cup unsalted butter, melted

Directions

1. In a large bowl, combine flour, sugar, baking powder, and baking soda. In a separate bowl, beat together buttermilk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat.
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Brown on both sides and serve hot.

Chinese Beef and Broccoli

Ingredients

• 1/3 cup oyster sauce
• 1 tablespoon Asian (toasted) sesame oil
• 1/3 cup sherry
• 2 teaspoons soy sauce
• 1 1/2 teaspoons white sugar
• 1 teaspoons cornstarch
• 3/4 pound steak, cut into 1/8-inch thick strips
• 3 tablespoons vegetable oil, plus more as needed
• 1 thin slice fresh ginger root or 1/2 teaspoon dried ginger
• 1 garlic clove, peeled and smashed
• 1 pound broccoli, cut into florets

Directions

1. Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 1 hour in refrigerator.
2. Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
3. Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.
4. Serve with rice.

Banana Cake

Ingredients 

•  2 teaspoons lemon juice
•  1 1/2 cups mashed bananas
•  3 cups all-purpose flour
•  1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter
•  2 1/8 cups white sugar
•  3 eggs
•  2 teaspoons vanilla extract
•  1 1/2 cups buttermilk

• 1 recipe cream cheese frosting
• Chopped walnuts, optional

Directions

1. Preheat oven to 275 degrees Fahrenheit. Grease and flour a 9x13 inch pan. Set aside.
2. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
3. In a large bowl, cream together 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
5. Frost cake with cream cheese frosting. Press walnuts onto frosting, if desired. Refrigerate until ready to serve.

Cream Biscuits

Ingredients

• 2 cups self-rising flour, plus more for dusting*
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 1/2 cups heavy whipping cream

*Note: You can substitute 2 cups all-purpose flour plus 1 Tablespoon baking powder for the self-rising flour

Directions

1. Preheat oven to 450 degrees Fahrenheit.
2. In a medium bowl, stir together the flour, sugar, salt, and cream until the dough forms a ball. 
3. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. 
4. Place on baking sheet lined with parchment, leaving at least 1-inch between each biscuit. Brush with melted butter, if desired. Bake for 12-15 minutes, or until golden brown.
5. Yields 8-9 biscuits.

Sugar Cookie Icing

Ingredients

• 2 cups confectioners' sugar
• 2 Tablespoons milk
• 5 teaspoons light corn syrup
• 1/2 teaspoon vanilla extract
• Assorted food coloring

• Directions

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Rolled Sugar Cookies

Ingredients

• 1 1/2 cups unsalted butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

• Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees Fahrenheit. Roll out dough on floured surface 1/4-inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on parchment-lined cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
4. Frost with desired frosting.

Deviled Eggs

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 1 1/2 Tablespoons spicy brown mustard
• 2 tablespoons finely shredded Cheddar cheese (optional)
• 4 slices bacon, cooked, patted dry, and crumbled (optional)
• Paprika

• Directions

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise and mustard. Stir in cheese and crumbled bacon, if desired. Fill egg white halves with the yolk mixture and sprinkle with paprika. Refrigerate until serving.

Pumpkin Roll Cake

Ingredients

• Powdered sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 eggs
• 1 cup sugar
• 2/3 cup LIBBY'S 100% Pure Pumpkin
• 1 cup chopped walnuts, if desired

Filling

• 1 (8-ounce) package cream cheese, softened
• 1 cup sifted powdered sugar
• 6 tablespoons butter, softened
• 1 teaspoon vanilla
• Powdered sugar, if desired

Directions

1. For cake: Preheat oven to 375 degrees Fahrenheit. Grease 15x10x1-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.
3. Bake for 11 to 13 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with the narrow end. Cool on wire rack.
4. For filling: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Pumpkin Scones

Ingredients

• 2 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup cold butter
• 1 cup cinnamon chips OR chocolate chips
• 2/3 cup canned pumpkin
• 2 large eggs
• Cinnamon sugar

Directions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the butter just until the mixture is unevenly crumbly. (Don't worry if there are butter chunks larger than others) Stir in the chips, if desired.
2. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together.
3. Line a baking sheet with parchment. Sprinkle a bit of flour atop the parchment or pan.
4. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added the chips). The circles should be about 3/4" thick. Brush each circle with milk, and sprinkle with cinnamon sugar, if desired.
5. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
6. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2-inch space between them, at their outer edges.
7. Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 400 degrees Fahrenheit. 
8. Bake the scones for 22-24 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
9. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

Pumpkin Chocolate Chip Muffins

Ingredients

• 3/4 cup packed brown sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup canned pumpkin
• 1/4 cup water
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup semisweet chocolate chips

Directions

1. Preheat the oven to 375 degrees Fahrenheit. Grease and flour 12 standard-sized muffin cups or use paper liners.
2. In a large mixing bowl, mix together the flour, baking powder, baking soda, salt, and spices. In a separate bowl, mix together the brown sugar, oil, and eggs. Add pumpkin and water.  Add to dry ingredients and mix until combined. Stir in chocolate chips
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Pumpkin Spice Latte

Ingredients

For the pumpkin spice syrup:

• 1 1/2 cups water
• 1 1/2 cups sugar
• 4 cinnamon sticks or 1 Tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1 tsp ground nutmeg
• 3 Tbsp canned pumpkin

To make the Pumpkin Spice Latte:

• 1/3 cup very strongly brewed coffee
• 6 oz milk, very hot
• 3 Tbsp pumpkin spice syrup, or amount as desired (depending on your preference)
• 1 Tbsp sugar, to taste
• Whipped cream, optional
• Salted caramel sauce, optional

Directions

1. To make the syrup: Cook sugar and water in a small pot over medium heat until the mixture is completely clear. Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil. Allow mixture to cool for 10-15 minutes.
2. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice. (Depending on what kind of strainer is being used, the mixture may be needed to be strained more than once.) 
3. Yields about 2 cups syrup. It can now be stored in the fridge.
4. To make the latte: Combine strongly-brewed coffee with the milk, and stir in pumpkin spice syrup and sugar to taste.
5. Top with whipped cream and salted caramel sauce, if desired.

Challah French Toast

Ingredients

• 6 extra-large eggs
• 1 1/2 cups half-and-half or milk
• 1 teaspoon grated orange zest
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons good honey
• 1/2 teaspoon kosher salt
• 1 large loaf challah or brioche bread, sliced into 3/4-inch thick slices
• Unsalted butter
• Vegetable oil

To serve:

• Pure maple syrup
• Raspberry preserves (optional)
• Sifted confectioners' sugar (optional)

Directions

1. Preheat the oven to 250 degrees Fahrenheit.
2. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Soak as many of the challah slices in the egg mixture as possible for about 2-5 minutes, turning once.
3. Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked french toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

Peanut Butter and Jelly Bars

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 3 cups all-purpose flour, plus more for pan
• 1 1/2 cups sugar
• 2 large eggs
• 2 1/2 cups smooth peanut butter
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1 1/2 cups strawberry jam, or other flavor

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking pan, and line the bottom with parchment paper. Grease the parchment, dust with flour, and tap out excess.
2. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 2 minutes. With the mixer running, add eggs, peanut butter, and vanilla; beat until combined, about 2 minutes. Whisk together flour and baking powder. Add to the butter mixture, and beat on low speed until combined.
3. Transfer two-thirds of mixture to prepared pan; press down evenly on the bottom of the pan and about 1/2 inch up the sides (this is to prevent the jam from burning). Using an offset spatula, spread jam on top of peanut-butter mixture. Make sure the jam does not go over the peanut-butter "crust" on the sides. Crumble remaining third of peanut-butter mixture on top of the jam.
4. Bake until golden, 45 to 50 minutes, rotating halfway through. Transfer to a wire rack to cool. Run knife around edges and refrigerate, 1 to 2 hours. Cut into about 36 bars. Bars can be stored at room temperature up to 3 days.

Note: If you notice the peanut butter bars' bottom crust is "doughy" or a bit undercooked after you bake it, place the room temperature bars on a cookie sheet and bake for another 5 to 6 minutes.

Cream Cheese Glaze

Ingredients

• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract

Directions

1. Put the cream cheese, butter, confectioners' sugar, and vanilla in a large bowl. Beat with mixer until smooth.
2. Spread on top of warm cinnamon rolls.

Sesame Chicken

Ingredients

• 1 cup all-purpose flour
• 1/2 cup toasted sesame seeds, divided
• 1 teaspoon black pepper
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon crushed red pepper flakes
• 5 (6 ounce) skinless, boneless chicken breast halves, cut into chunks
• 5 Tablespoons vegetable oil
• 1/2 yellow onion, cut into wedges and sliced
• 1/4 cup teriyaki sauce
• 1/4 cup honey

Directions

1. In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
2. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir sliced onion wedges into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
3. Return chicken to skillet, and reduce heat to low. Mix in teriyaki sauce, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion to the skillet. Warm through, and serve.

Lemon Bars

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup confectioners' sugar
• 3/4 cup butter, softened

• 3 eggs
• 1 1/2 cups white sugar
• 3 Tablespoons all-purpose flour
• 1/3 to 1/2 cup lemon juice, depending on tartness preference
• 1/3 cup confectioners' sugar for decoration

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking pan.
2. Combine the 1 1/2 cups flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan. Bake for 15 minutes in the preheated oven, or until slightly golden.
3. While the crust is baking, whisk together eggs, white sugar, 3 Tablespoons flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
4. Return to the preheated oven for an additional 20 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into 36 squares.

Asian Orange Chicken

Ingredients

Sauce:

• 1 cup water
• 2 Tablespoons orange juice
• 3 Tablespoons lemon juice
• 1/4 cup rice vinegar
• 2 1/2 Tablespoons soy sauce
• 1 Tablespoon grated orange zest
• 2/3 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 Tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes

• 3 Tablespoons cornstarch
• 2 Tablespoons water

Chicken:

• 4 boneless, skinless chicken breasts, cut into 1/2 inch strips
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup vegetable oil

Directions

1. Pour 1 cup water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Lower heat and leave at a simmer until sauce cooks down and thickens. Remove from heat, and cool 10 to 15 minutes.
2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Heat the vegetable oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5. Wipe out skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 Tablespoons water; stir into sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. Sauce should be thickened.
6. Serves 4.

Honey-Mustard Salmon

Ingredients

• 1 Tbsp. butter
• 1 Tbsp. brown sugar
• 2 Tbsp. Dijon mustard
• 1 Tbsp. honey
• 1 Tbsp. soy sauce
• 1/2 Tbsp. olive oil
• Salt and black pepper to taste
• 6 salmon fillets (4 oz. each)

Directions

1. Preheat oven to 400 degrees Fahrenheit. In a small saucepan, whisk together the butter, brown sugar, mustard, honey, and soy sauce until butter has melted. Set aside.
2. Heat the olive oil in an ovenproof skillet over high heat. Season the salmon with salt and pepper and add to the pan, flesh-side down. Cook for 3 to 4 minutes, or until the salmon is fully browned, and flip. Brush with half of the glaze and place the pan in the preheated oven. Let bake until the salmon is firm and flaky (but before the white fat begins to form on the surface), about 5 minutes. Remove from oven, and brush the salmon with the remaining glaze.

Fluffy Pancakes

Ingredients

• 3/4 cup milk
• 2 Tablespoons white vinegar
• 1 cup all-purpose flour
• 2 Tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 Tablespoons butter, melted

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large, lightlty-greased skillet over medium heat. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Yields about 8 pancakes.

Cold Peanut Butter Noodles

Ingredients

• 5 Tablespoons sesame seeds
• 5 Tablespoons soy sauce
• 1/3 cup creamy peanut butter 
• 2 Tablespoons light brown sugar
• 2 Tablespoons rice vinegar
• 2 teaspoons sesame oil
• 1 Tablespoon grated ginger
• 2 garlic cloves, minced
• 1/2 cup hot water
• 4 scallions, sliced thin
• 2 medium carrots, peeled and grated
• 1 red bell pepper, stemmed, seeded, and sliced thin
• 1 (12 oz.) package dried spaghetti

Directions

1. Toast the sesame seeds in a small skillet over medium-high heat, stirring, until golden and fragrant. Reserve 2 Tablespoons.
2. Puree the remaining 3 Tablespoons sesame seeds with the soy sauce, peanut butter, brown sugar, vinegar, sesame oil, ginger, and garlic in a blender (or food processor) until smooth, about 30 seconds. With the machine running, slowly add the water, a little at a time, until the sauce has the consistency of heavy cream (you may not need all the water).
3. In a nonstick skillet, cook the scallions over medium-high heat until fragrant, about 20 seconds. Add the carrots and pepper and cook until vegetables are slightly soft. Add the peanut butter sauce and mix with a spoon to combine.
4. Cook the noodles according to package directions. Drain and rinse the noodles under cold water until cool. Shake out the excess water and transfer to a large bowl. Drizzle the peanut butter sauce with vegetables over the pasta, and toss to coat thoroughly. Sprinkle with the reserved sesame seeds and serve.

Cream Cheese Frosting

Ingredients

• 1-1/2 (12 ounces) packages cream cheese, softened
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 2-3 cups sifted confectioners' sugar (depending on sweetness preference)

Directions

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually beat in the confectioners' sugar. Store in the refrigerator after use.

Chinese Almond Cookies

Ingredients

• 2 1/2 cups sifted all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 1 egg
• 2 teaspoons almond extract
• 48 almonds

Directions

1. Sift flour, sugar, baking soda, and salt together in a bowl. Cut in the butter until mixture resembles cornmeal. Add egg and almond extract. Mix well.
2. Roll dough into 1 inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly.
3. Bake in a preheated 325 degree Fahrenheit oven for 15-18 minutes. Cool on rack.

Best Lemon Bars

Ingredients

• 1 cup butter, softened
• 1/2 cup white sugar
• 2 cups all-purpose flour

• 1 1/2 cups white sugar
• 1/4 cup all-purpose flour
• 4 eggs
• 2 lemons, juiced (about 1/2 cup juice) or more, depending on tartness preference

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13-inch pan.
3. Bake for 15 to 18 minutes in the preheated oven, or until firm and golden.
4. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
5. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. 
6. Dust with powdered sugar and serve. Yields 36 bars.

Variations

• Lime Bars- Use lime juice in place of the lemon juice and add 1 drop of green food coloring to make the filling a very pale green.

Salmon with Ginger Chive Butter

Ingredients

• 6 Tbsp. butter, softened
• 1/2 Tbsp. minced chives
• 2 tsp. grated fresh ginger
• Juice of 1 lemon
• 1 tsp. low-sodium soy sauce
• Salt and black pepper to taste
• 1 1/2 lb. salmon fillet

Directions

1. Preheat oven to 350 degrees Fahrenheit. 
2. In a medium bowl, mix together the butter, chives, ginger, lemon juice, soy sauce, salt and black pepper.
3. Place salmon fillet in a 13x9-inch baking dish. Sprinkle seasoned butter mixture on top of the fish. Bake in preheated oven 15-20 minutes, or until salmon center is opaque and flakes easily with a fork.

Basic Crepes

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 3/4 cup milk
• 1/2 cup water
• 1/4 tsp. salt
• 2 Tbsp. butter, melted

• Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Molten Chocolate Cakes

(Otherwise known as Chocolate Lava Cakes)

Ingredients

• 1 cup unsalted butter
• 8 ounces semisweet chocolate baking bars, cut into bite-size chunks
• 5 large eggs
• 1/2 cup sugar
• 4 teaspoons flour
• 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)

Directions

1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs and sugar with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
2. Adjust oven rack to middle position; preheat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
4. Serve immediately.

Crab Cakes

Ingredients

• 2 Tablespoons olive oil
• 6 green onions, chopped
• 1 (16 ounce) can canned crabmeat, drained
• 2 eggs
• 1 Tablespoon mayonnaise
• 1 teaspoon dry mustard
• 8 ounces buttery round crackers (such as Ritz), crushed
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon Old Bay Seasoning
• Salt and pepper to taste
• 1 cup Panko or regular dry breadcrumbs
• 1/2 cup olive oil

Directions

1. Heat 2 Tbsp. oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
2. Combine crabmeat, sauteed green onions, eggs, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into eight 1/2-inch thick patties. Coat the patties with bread crumbs.
3. Heat 1/2 cup oil in a skillet over medium high heat. Cook crab cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
4. Serve as appetizers or on a bun/roll.

Mango-Peach Smoothies

Ingredients

• 2 peaches, peeled, sliced and frozen
• 2 mangoes, peeled, diced, and frozen
• 1 cup vanilla yogurt
• 3/4 cup orange juice, or as needed

Directions

1. Place the frozen peach and mango into a blender and puree until smooth. Add the yogurt and juice and blend until thoroughly mixed. Pour into 4 glasses and serve.

Jam-Filled Butter Cookies

Ingredients

• 3/4 cup butter, softened
• 1/2 cup white sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup fruit preserves, any flavor

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a medium bowl, cream together the butter, white sugar, egg yolks and vanilla extract. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1-inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the holes with the preserves.
3. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

Nuway's Crumbly Burgers

Ingredients

• 1 cup water
• 1/4 tsp. salt
• Pinch of onion powder
• 1/2 tsp. dry mustard
• 1 lb. 80% lean ground beef
• 1/2 large white onion, finely chopped
• French's mustard
• Dill pickles, sliced lengthwise
• 6 slices American cheese
• 6 potato hamburger-buns

Directions

1. Pour water into a 12-inch skillet. Add salt, onion powder, and dry mustard; stir until dissolved. Add 1 lb. ground beef and keep stirring until meat is broken into very small pieces.
2. Bring to a boil and cook until water is reduced by half. Drain until only a little bit of water is left.
3. Ready the buns with French's mustard, 1-2 dill pickle slices, fresh chopped onion, and a slice of American cheese. Turn 1/6 of the meat mixture onto each sandwich, then put the buns together.

Italian Meatballs

Ingredients

• 1 pound lean ground beef
• 3/4 cup finely chopped onion
• 1 cup fresh breadcrumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• 2 (24 oz.) jars tomato sauce
• Pasta or rolls

Directions

1. In a large bowl, combine ground beef, chopped onion, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 18 balls. Store, covered, in refrigerator until needed.
2. In a large saucepan over medium heat, pour pasta sauce and cover. Simmer for 20 minutes. Add meatballs and cook until sauce is simmering and meatballs are cooked through. 
3. Serve over spaghetti or on rolls.

Simple Scones

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, frozen
• 1/2 cup dried currants
• 1/2 cup sour cream
• 1 large egg

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. In a medium mixing bowl, mix together flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in currants.
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7-to-8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet lined with parchment paper, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature

Variations

• Cranberry-Orange Scones- Follow the recipe for Simple Scones, adding a generous teaspoon of finely-grated orange zest to the dry ingredients and substituting dried cranberries for currants.
• Lemon-Blueberry Scones- Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon zest to the dry ingredients and substituting dried blueberries for the currants.
• Cherry-Almond Scones- Follow the recipe for Simple Scones, adding 1/2 tsp almond extract to the sour cream mixture and substituting dried cherries for the currants.

Chocolate Fudge Frosting

Ingredients

• 1/2 cup butter
• 3 (1 ounce) squares unsweetened chocolate
• 1 pound confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2-3/4 cup milk

Directions

1. Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. If needed, add remaining milk, a little at a time, until desired consistency is achieved.
2. Let stand until spreadable (frosting will thicken as it cools.)

Chicken Casserole

Ingredients

• 5 Tbsp. butter
• 2 c. chicken broth
• 1 (12 oz.) package cubed stuffing
• 3 chicken breasts
• Olive oil
• Salt and pepper to taste
• 2 (10.5 oz.) cans cream of celery soup
• 1 c. milk
• 1 c. fresh breadcrumbs
• 3/4 c. parmesean cheese, grated
• 3/4 c. pecans, finely minced

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Melt butter in a large saucepan over medium-high heat. Add broth and bring to a boil. Once the broth is boiling, remove from heat and mix in stuffing cubes. Set aside.
3. Place chicken in a baking dish. Drizzle oil over chicken and season with salt and pepper. Bake in oven for 20 minutes, or until chicken is no longer pink, but still moist. Cut chicken into 1-inch cubes and set aside.
4. In a large mixing bowl, mix together the cream of celery soup and milk. Set aside.
5. To make topping, mix together fresh breadcrumbs, parmesean cheese, and minced pecans.
6. In a 13x9-inch baking dish, layer: stuffing at the bottom of the pan, chicken on the top, and the cream of celery soup poured evenly across the top of the entire casserole. Sprinkle the breadcrumb mixture on top.
7. Bake casserole in preheated oven for 30 minutes, or until topping is browned.

Meatloaf

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 cup ketchup
• 1/4 cup packed light brown sugar
• 4 teaspoons cider vinegar
• 2 large eggs
• 1/2 cup milk, plus extra as needed
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Tabasco
• 2 pounds ground beef
• 2/3 cup crushed saltine crackers or 1 1/3 cups fresh breadcrumbs
• 1/3 cup minced fresh parsley

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Heat the oil in an 8-inch nonstick skillet over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Set aside to cool for 5 minutes.
3. Meanwhile, mix together the ketchup, brown sugar, and cider vinegar and set aside. In a separate bowl, mix the eggs, milk, mustard, Worcestershire , salt, pepper, and Tabasco together.
4. Mix the ground beef, crackers, parsley, sauteed onion mixture, and egg mixture until evenly blended and the mixture doesn't stick to the bowl. (If the mixture sticks, add additional milk, a tablespoon at a time, until it no longer sticks.)
5. Place the meat mixture in a 9x5-inch loaf pan. Brush with half of the ketchup mixture. Bake the loaf for 45 minutes in the preheated oven.
6. Brush the loaf with the remaining ketchup mixture and continue to bake until the center of the loaf measures 160 degrees on an instant-read thermometer, about 15 minutes. Let cool for 20 minutes before slicing and serving.