Oven-roasted Sausages, Potatoes, and Peppers

Ingredients

1 package (at least 1 lb) of your favorite sausage links (johnsonvilles, evergood, generic smoked sausage, whatever you like.  i used polish sausages, 4 to a pack)
4-5 decent-sized potatoes (i prefer yukon gold or red bliss)
1 small jar banana peppers
1-2 bell peppers, sliced
1 large onion, sliced
3 tbsp olive oil (yes, it has to be OLIVE oil)
salt & pepper
*optional — 2 tsp dried rosemary
*optional — 3 tbsp creole seasoning

Instructions

1. Spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.
2. Slice sausages into thin rounds, about 1/5″ thick.  if you know how to slice using a “bias” cut, do that.  if not, don’t worry about it.
3. Cut potatoes into 1/2″ chunks
4. Slice onion and pepper into strips
5. Place all ingredients on baking sheet and drizzle oil over.  use your hands to toss everything together in the oil, making sure everything feels coated.
6. Add salt & pepper and spices (if using)
7. Top w/ sliced banana peppers
8. Bake at 400 for about 30-35 min, until potatoes are tender

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Cheesy Onion Casserole

Ingredients

2-3 Tbs butter or margarine
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted**
2/3 c. milk
1 tsp. soy sauce
8 or so slices of French bread

Instructions

1. Slice onions and try not to cry :) With this many onions, its hard.
2. Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.
3. Assemble Casserole: Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.
4. In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.
5. Push bread slices under the sauce and top with the remaining cheese.
6. Place casserole back in oven and finish baking for 15 more minutes.

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Bobby's Hot Tomato, Jack and Crab Dip

Ingredients

Nonstick spray
1 (8-ounce) package cream cheese, softened
1 cup (4 ounces) grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 teaspoon hot sauce (recommended: Paula Deen)
1 pound lump crabmeat, well drained and picked clean of shells
1 cup seeded, diced tomatoes (2 medium tomatoes)
1/4 cup chopped green onions (scallions), white and light green parts
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 teaspoon crushed black peppercorns
2 avocados
Crackers or crusty bread, for serving

Instructions

1. Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.
2. In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.
3. Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
4. Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.

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Reuben Rolls

Ingredients

3/4 cup Thousand Island dressing
1/4 cup Dusseldorf mustard
2 tablespoons wine vinegar
1 teaspoon plus 1/4 cup minced onion (divided)
1 teaspoon minced garlic
Dash of Worcestershire sauce
Dash of hot pepper sauce
8 ounces corned beef (ground or shredded)
6 ounces shredded Swiss cheese
1/2 cup sauerkraut, rinsed and drained
12 to 15 egg roll wrappers
Vegetable oil

Instructions

1. Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.
2. To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.
3. Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.

Makes 12 to 15 rolls.

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Scalloped Potatoes

Ingredients

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

Instructions

1. In a small sauce pan, melt butter and blend in flour.
2. Let sit for a minute.
3. Add all of cold milk, stirring with a whisk.
4. Season with salt and cayenne.
5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
6. Reduce heat and stir in cheese.
7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8. Pour half of cheese sauce over potatoes.
9. Repeat with second layer of potatoes and cheese sauce.
10. Sprinkle the remaining cheese on top.
11. Top with some paprika for color.
12. Bake uncovered for about 1 hour at 350°F.

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Baked Brie-Cranberry Bun Appetizers

Ingredients

125 g brie cheese
6 tablespoons whole berry cranberry sauce
2 tablespoons butter
4 crispy rolls

Instructions

Cut your rolls in half lengthwise.
Butter the top half of the roll.
Slice your brie, rind on or off your preference. into 1/4" slices and distribute evenly on the bottom halves of the rolls.
Top each half with 1 1/2 tbsp of cranberry sauce.
Put on the top half of the roll and wrap each in non stick foil.
Place on an oven proof tray & bake at 375 for apprx 15 minutes or until the cheese has melted and the bun is heated through.
Cut each bun in half or thirds depending on the size of your rolls.

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Parmesan Garlic Roasted Potatoes

Ingredients

Potatoes Cut in to smaller size pieces (I use Russet Potatoes)
A few tablespoons of olive oil
2-3 cloves garlic, minced
1 to 2 Tablespoons fresh chopped parsley
Fresh grated Parmesan cheese
Salt and pepper, to taste

Instructions

1. Preheat oven to 450 °F.  
2. Cut potatoes into cubes or wedges.  Bring a pot of water to a boil.  
3. Add the potatoes and cook for 3 to 6 minutes depending on size. 
4. While potatoes are cooking put oil in cast iron skillet or other heavy 
5. pan and heat in oven.   
6. Drain the potatoes  and place them back in the pot.  Put the pot back 
7. on the burner and shake to dry the potatoes and to rough up their 
8. surface. This is what gives roasted potatoes that perfect crust.
9. Add the potatoes to the hot oil , toss to coat and roast turning once or twice.
10. When potatoes are almost tender sprinkle with fresh 
11. garlic and Parmesan, salt and pepper and continue roasting until 
12. potatoes are tender.  Turn at least one more time for even browning.   
13. Just before serving, toss with fresh chopped parsley.

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Baked Sweet Onion Cheddar Dip

Ingredients

1 1/4 cups finely chopped yellow sweet onions (Maya, Vidalia, etc)
1 garlic clove, minced
1/4 cup mayonnaise (Best Foods, Hellmann's, or Vegenaise)
1/4 cup plain yogurt or 1/4 cup sour cream
1/2 cup grated sharp cheddar cheese
Tabasco sauce, to taste
1/8 teaspoon curry powder, to taste (optional, but oh so good!)
1/3 cup grated parmesan cheese
1/8 teaspoon smoked spanish paprika or 1/8 teaspoon dried ancho chile powder or 1/8 teaspoon sweet paprika
1 tablespoon chopped green onion, for garnish

Instructions

1. Preheat oven to 350 degrees F.
2. In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using).
3. Spread into a lightly pan sprayed small-ish baking dish.
4. Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.).
5. Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion).
6. Serve hot or warm with crackers, bread, or raw veggie dippers.

Makes about 6 servings.

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Potato, Cauliflower, and Cheddar Bake

Ingredients

1 tablespoon unsalted butter, plus more for dish
1 1/2 pounds Yukon Gold potatoes (about 6 medium), peeled and sliced 1/2 inch thick
Salt and pepper
1 small head cauliflower (about 2 pounds), sliced 1/2 inch thick
1 tablespoon fresh thyme leaves
1 1/2 cups shredded sharp cheddar (6 ounces)
1/3 cup chicken broth

Instructions

1. Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.
2. Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

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Homemade Gnocchi

Ingredients

Gnocchi:

3 best-quality Idaho potatoes, washed and dried
2 cups all-purpose flour
1 tablespoon coarse salt

Pesto:

2 cups fresh basil leaves, without blemishes, cleaned and dried
2 cloves garlic, minced
1/4 cup pine nuts
1/4 cup freshly grated Parmesan cheese
1 teaspoon salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Spear the potatoes lightly with a fork in a few places. Place directly on the oven rack and cook until completely tender, about 1 hour. When cool enough to handle, cut the potatoes open, scoop out the flesh, and pass it through a potato ricer to achieve a very fine and light texture. Spread out on a rimmed baking sheet and allow to cool completely (very important).
3. In a mixing bowl, whisk together 1 3/4 cups of the flour and the salt. Slowly blend the flour mixture into the potatoes, using your hands to combine completely, until the dough pulls away from your hands and feel likes pizza dough. Add flour if necessary to achieve desired consistency.
4. Sprinkle some flour on a clean work surface. Separate the dough into several pieces and roll out each into the size of a cigar. Cut each "cigar" into 1-inch pieces. To form the gnocchi, dip a fork in flour, then place the tines on top of a piece of dough. Applying medium pressure, gently roll the gnocchi toward you with the fork, releasing pressure gradually as you roll, until it is completely rolled off the tines. Repeat with each piece of dough, placing the gnocchi on a floured baking sheet as completed. The pieces should resemble tiny footballs with a cup in the center.
5. Place a large pot of water on the stove to boil. When boiling, add a generous amount of salt. Drop about 8 gnocchi into the water at a time and cook until they return to float on the surface of the boiling water, 2 to 3 minutes. Remove with a slotted spoon and toss immediately with the pesto.
6. To make the Pesto: Place the basil, garlic, pine nuts, cheese, salt, and pepper in a blender or food processor. Blend for 10 seconds. With the machine running, gradually pour in the olive oil until the mixture is smooth. Store in a jar in the refrigerator for a couple of days with oil poured on top to prevent darkening, or freeze. Makes 2/3 cup.

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Spiced Pork Meatballs with Guacamole

Ingredients

For the meatballs:

2 1/2 pounds ground organic pork, fatty enough to stop the meatballs from drying out during the cooking
Sea salt
1 red chili, finely chopped with its seeds
1 tablespoon grated gingerroot
1 tablespoon flat-leaf parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon Dijon mustard
Zest of a lemon, grated

For the guacamole:

3 ripe organic avocados
Juice of 3 limes
1 chili, finely chopped, with its seeds
Sea salt
A handful of fresh cilantro leaves, chopped


Instructions

Make the meatballs:

1. Throw everything into a large bowl and mix together well with your fingers, making sure you don’t rub your eyes afterward; chili is lethal. Form into small balls, the size of walnuts. At this point, you can refrigerate the meat for an hour or two until you need it. Remember, if you cover the meatballs and put them in the refrigerator, don’t cook them until they come back to room temperature.
2. I cook mine on a griddle with no fat — there is enough in the meatballs — until crusted and crisped all over and cooked through to the stage where no pink juices flow out of the meat when you test it with a skewer.

Make the guacamole:

1. Mash the avocados on a plate with a fork until they are smooth, but with the odd lump for texture. Stir in the lime juice, chilies, and salt. Scrape into a bowl, cover, and chill for an hour. Stir in the cilantro, taste, and adjust the seasoning and citrus to taste.
2. Lob spoons of the guacamole onto the pork meatballs hot from the griddle. If you want to eat this as a main course, you can make the pork balls into large, flat burgers, broil them in the same way, top them with guacamole, and put them over and under a good floury bun or tortilla.

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Grilled Prosciutto-Wrapped Asparagus

Ingredients

24 medium asparagus spears, snapped
8 sheet very thinly sliced prosciutto, cut in thirds lengthwise
1 large garlic clove
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 teaspoon each Kosher salt and black pepper
1/2 cup extra-virgin olive oil, plus extra for drizzling

Instructions

1. Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the 1-cup mark.
2. Drizzle asparagus with olive oil and sprinkle with salt and pepper.
3. Working one spear at a time, roll each one in a piece of prosciutto.
4. Grill over direct heat on a charcoal or gas grill turning them only once until prosciutto is crisp and the asparagus are crisp-tender, 5 to 6 minutes.
5. Arrange spears on each plate and drizzle with balsamic vinegar or vinaigrette. Serve immediately.

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Sweet Potato Bread Pudding with Pecan Crumble

Ingredients

Butter, for baking dish

2 cups whole milk
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 1/2 cups pureed sweet potato
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 egg yolks
2 (1-pound, 4-ounce) loaves white bread, crusts removed

Pecan Crumble

1 cup all-purpose flour
1 cup firmly packed brown sugar
1 stick cold unsalted butter, diced
1/2 cup quick-cooking oats
1/2 cup toasted and chopped pecans

Instructions

1. Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish.
2. In a medium saucepan, combine the milk, sugars, sweet potato puree, vanilla, cinnamon, and nutmeg. Cook over medium-high heat, just until the mixture begins to boil. Remove from the heat and set aside.
3. In a medium bowl, whisk the egg yolks until smooth and combined. Using a ladle, pour 1/2 cup of the hot milk mixture in a slow, steady stream into the yolks, whisking constantly. Add another 1/2 cup of the hot milk mixture and whisk to combine. Pour the egg mixture into the milk mixture. Cook over medium-high heat, stirring constantly, until it’s thick enough to coat the back of a wooden spoon, about 3 to 5 minutes. Strain the custard and reserve.
4. Cover the bottom of the baking dish with 1 layer of bread slices. Pour about 1/4 of the custard mixture over the bread. Repeat with remaining bread and custard, ending with custard. Cover and refrigerate for 8 hours or overnight.
5. Sprinkle the bread pudding with the pecan crumble. Bake until the crumble mixture is golden and the custard is bubbly, about 45 minutes. Serve warm.

Pecan Crumble
In a medium bowl, combine all the ingredients, and mix with a hand mixer on low speed, until well combined.

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Self-Rising Garlic Sticks

Ingredients

1/2 cup (8 tablespoons) butter
2 to 4 medium-large cloves garlic, peeled and minced or mashed; to taste
2 1/4 cups King Arthur Unbleached Self-Rising Flour
2/3 cup milk

Instructions

1. Preheat your oven to 450°F. As the oven is preheating, place the 8 tablespoons butter in a 9" x 13" pan, and put the pan in the oven to melt the butter. When the butter is melted, remove the pan, and sprinkle in the minced garlic, stirring gently to distribute.
2. Stir together the flour and milk to make a soft dough. Gather the dough into a ball, and gently fold it over three or four times.
3. Place the dough on a well-floured surface, and roll/pat it into a 10" x 8" rectangle; it'll be fairly thin.
4. Cut the dough in half crosswise, into two 8" x 5" rectangles. Cut each rectangle into 16 sticks, about 5" x 1/2" each.
5. Lay the sticks close together in the pan, turning them to coat with the butter; you'll need to snug them right up against one another.
6. Bake the sticks for 15 to 20 minutes, until they're a light golden brown. Remove them from the oven, and as soon as you can handle them, gently pull them apart and place on a plate or in a basket. Serve warm.

Yield: about 32 sticks.

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Buffalo Chicken Pizza Sticks

Ingredients

1 (13.8 oz) roll Pillsbury Classic Pizza Crust (Substitute 12 ounces of refrigerated pizza dough)
3/4 cup (237 ml) buffalo wing sauce (look for “wing sauce” not “hot sauce”)
2 cups (210 grams) shredded cooked chicken
1 cup (60 grams) grated cheddar cheese
1 cup (60 grams) grated mozzarella cheese
2 green onions, thinly sliced

Instructions

1. Heat oven to 400 degrees F (200 degrees C). Then, spray a baking sheet (with sides) with cooking spray.
2. Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place dough onto baking sheet then bake for 8 minutes.
3. While the pizza crust bakes, add buffalo wing sauce and shredded chicken to a medium saucepan over medium heat. Cook, stirring occasionally, 3 to 5 minutes or until thoroughly heated.
4. Evenly spread the buffalo chicken over the baked pizza crust then scatter the cheddar cheese, mozzarella cheese and half of the sliced green onions on top.
5. Bake pizza 6 to 10 minutes until cheese has melted and starts to bubble. Scatter remaining sliced green onions on top. Then, serve.

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Parmesan Twists

Ingredients

1/4 cup Delallo Organic Unfiltered Extra Virgin Olive Oil,DeLallo Coarse Sea Salt
1 clove garlic, cut in half
1 (7-ounce) sheet store-bought puff pastry
1/2 cup DeLallo Grated Parmesan

Instructions

Preheat oven to 350˚F.
Lay the puff pastry out flat and rub with the cut sides of the garlic.  Brush the pastry with the olive oil and sprinkle with coarse salt. Next, cut the pastry into 12 even strips, about 1-inch thick. Sprinkle the strips with the grated Parmesan. Twist and place on a baking sheet lined with parchment paper.
Bake for 8 minutes or until puffed and golden.

Makes 12 twists

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Summer Squash Puffs

Ingredients

1 quart oil for frying
4 summer squash, cut into chunks.
1 medium onion, grated
2 eggs, beaten
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 teaspoons baking powder
3/4 teaspoon salt

Instructions

1. Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
2. Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
3. In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
4. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

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Grandma's Green Bean Casserole

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

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Barefoot Contessa Apple Crostata

Ingredients


For the pastry:

1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water

For the filling:

1 1/2 pounds Macintosh, Macoun, or Empire apples (3 large)1/4 teaspoon grated orange zest1/4 cup flour1/4 cup granulated or superfine sugar1/4 teaspoon kosher salt1/4 teaspoon ground cinnamon1/8 teaspoon ground allspice4 tablespoons (1/2 stick) cold unsalted butter, diced

Instructions

1. For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
2. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate one for at least an hour.
3. Preheat the oven to 450 degrees.
4. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
5. For the filling, peel, core, and cut the apples into eighths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
6. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
7. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

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County Fair Fried Dough

8 servings

Ingredients

2 cups King Arthur Unbleached All-Purpose Flour*
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons cold unsalted butter, in 1/2" cubes
3/4 cup lukewarm water

Tips
Peanut oil is our favorite deep-frying oil; it has a higher smoke point, and neutral flavor.Want to make fried dough with King Arthur Unbleached Self-Rising Flour? Omit the recipe's baking powder and salt; and decrease the water to 1/2 to 2/3 cup, enough to make a soft (but not sticky) dough.
Instructions:
Tips
Peanut oil is our favorite deep-frying oil; it has a higher smoke point, and neutral flavor.Want to make fried dough with King Arthur Unbleached Self-Rising Flour? Omit the recipe's baking powder and salt; and decrease the water to 1/2 to 2/3 cup, enough to make a soft (but not sticky) dough.

Instructions

1. Mix the flour, baking powder, and salt.
2. Work in the cold butter, using a pastry blender, your fingers, or a mixer.
3. Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.
4. Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round, about 3/8" thick.
5. Heat about 3/8" vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you're using a 10" diameter pan, this is 2 cups of vegetable oil. If you're not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified.
6. Pick up one dough disk, and carefully lower it into the pan. Let it cook for 60 seconds (it'll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds. You don't want to cook these too dark; they'll become overly crisp.
7. Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200°F oven to keep warm while you make the remaining fried doughs.
8. Serve warm, with maple syrup or cider syrup; confectioners' sugar, or cinnamon sugar; or the topping of your choice — some folks enjoy a savory version, with marinara sauce and cheese.

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Melt In Your Mouth Oven Roasted Potatoes

Ingredients

1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed

Instructions

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated.
3. Place potatoes in a single layer on a roasting pan or baking sheet.
4. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

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Cranberry Dip

32 servings

Ingredients

1 (12 ounce) package fresh cranberries
1 cup white sugar
1 cup apricot jam
1 cup chopped pecans
1 (8 ounce) package cream cheese

Instructions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
3. Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

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Crispy Edamame

5 servings

Ingredients

1 (12 ounce) package frozen shelled edamame (green soybeans)
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
salt and pepper to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil.
Sprinkle cheese over the top and season with salt and pepper.
Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

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Hot Mexican Spinach Dip

7 cups

Ingredients

1 (16 ounce) jar salsa1 (10 ounce) package frozen chopped spinach, thawed and drained2 cups shredded Monterey Jack cheese1 (8 ounce) package cream cheese, diced and softened1 cup evaporated milk1 (2.25 ounce) can chopped black olives, drained1 tablespoon red wine vinegarsalt and pepper to taste

Instructions

Preheat oven to 400 degrees F (200 degrees C).
In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

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Chili Bean Dip

3 cups

Ingredients

1 (15 ounce) can chili with beans1 (8 ounce) package cream cheese, softened1/2 (8 ounce) package cream cheese with chives1/2 cup shredded Cheddar cheese

Instructions

In a medium saucepan over medium low heat, mix together chili with beans, cream cheese, cream cheese with chives and Cheddar cheese. Stirring often, heat until melted and well blended, about 20 minutes.

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Baked Sweet Potatoes

4 servings

Ingredients

2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

Instructions

Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

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Sesame Parmesan Zucchini

4 servings

Ingredients

1 medium zucchini, quartered and cut into 1/2-inch slices
2 tablespoons olive oil
1/4 teaspoon sesame oil
2 teaspoons sesame seeds
2 tablespoons Parmesan cheese
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic salt

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
3. Bake 20 minutes in the preheated oven, until lightly browned.

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The Irish Potatoes

8 servings

Ingredients

8 large russet potatoes
1 tablespoon butter
1/2 small onion, minced
salt and ground black pepper to taste
1/2 cup butter, melted
1/2 cup heavy whipping cream
1/2 cup half-and-half
1/4 teaspoon paprika (optional)
2 tablespoons chopped fresh parsley (optional)

Instructions

1. Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool.
2. Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
3. Preheat an oven to 350 degrees F (175 degrees C).
4. Grease a 9x13-inch baking dish with 1 tablespoon butter.
5. Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
6. Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
7. Bake in the preheated oven until the top is bubbling, about 30 minutes.
8. Garnish with chopped fresh parsley to serve.

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Skewered Grilled Potatoes

8 servings

Ingredients

2 pounds red potatoes, quartered1/2 cup water1/2 cup light mayonnaise1/4 cup dry white wine2 teaspoons crushed dried rosemary1 teaspoon garlic powderwooden skewers, soaked in water for 30 minutes

Instructions

1. Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
2. In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
3. Preheat an outdoor grill for high heat and lightly oil grate.
4. Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.

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Garlic Red Potatoes

4 servings

Ingredients

2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes in an 8x8 inch baking dish.
3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

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Zucchini Cornbread Casserole

8 servings

Ingredients

4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
3. Bake in a preheated oven for 60 minutes.

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Bacon Wrapped Stuffed Mushrooms

makes 20 appetizers

INGREDIENTS

1/2 cup chopped green onions
2 (8 ounce) packages cream cheese, softened
20 fresh mushrooms, stems removed
1 pound sliced bacon, cut in half

INSTRUCTIONS

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

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Quick Cheddar Garlic Biscuits

makes 10 biscuits

INGREDIENTS

2 cups biscuit mix
1 cup shredded mild Cheddar cheese
2/3 cup milk
1/4 cup butter
1/4 teaspoon garlic powder

INSTRUCTIONS

Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
Mix biscuit mix, Cheddar cheese, and milk together in a bowl using a wooden spoon until batter is soft and doughy, 30 seconds. Drop spoonfuls of batter onto the prepared baking sheet.
Bake in the preheated oven until biscuits are lightly browned and cooked through, 8 to 10 minutes.
Heat butter and garlic powder in a saucepan over low heat until melted, about 5 minutes. Brush garlic butter over cooked biscuits.

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Pesto Cheesy Chicken Rolls

makes 4 servings

INGREDIENTS

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
cooking spray

INSTRUCTIONS

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

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