Yellow Apple Cake

Ingredients
Cake
4 medium sized apples (any baking apple will do)
1 1/4 cup grape seed oil
1 cup granulate sugar
3 large eggs
3 cups all purpose flour
1 teaspoon ground cinnamon
Chocolate Sauce
2 cups dark chocolate chunks, or melting wafers
1 cup whipping cream
Makes about 2 cups of sauce

Directions
Cake
1. Preheat oven to 350 degrees F.
2. Grease a 9x13 inch baking pan.
3. Peel, core and slice the apples into small pieces and place into a bowl. Set aside.
4. With an electric mixer, beat the oil, sugar and eggs together until creamy. Fold the flour and
cinnamon into the egg mixture.
5. Stir in the sliced apples until well blended.
6. Pour the batter into the pan and bake for 45 minutes to 1 hour until golden.
7. Remove and place onto a cooling rack.
Chocolate Sauce
1. Chop up your chocolate, and place in the top of a double boiler, or a bowl with a pot filled
with a bit of water.
2. Using low heat melt chocolate, and add cream while chocolate is melting.
3. Use more cream if you want a thinner sauce, or less for thicker.

Assembly
Spoon on the chocolate sauce when you cut and serve the cake.

Oven Roasted BBQ Ribs

Ingredients
4 racks pork ribs
2 cups barbecue sauce (your favorite flavor)
Salt and pepper

Directions
1. Preheat oven to 225 degrees F.
2. Line a baking dish with aluminum foil and grease the foil.
3. Season the ribs with salt and pepper and place them meat side down in the pan. Place into the
oven. Take them out of the oven after 4 hours and drain off the drippings.
4. Carefully flip the ribs using two spatulas as they will be very tender and want to fall off the
bone.
5. Use a silicone pastry brush to put a thick layer of barbecue sauce onto the ribs.
6. Return to the oven and cook another 30 minutes.
7. Serve.

Simple Layer Cake

Ingredients
Cake
5 egg yolks

2/3 cup granulated sugar

1 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest
5 egg whites
2/3 cup cake flour
1/4 teaspoon salt
1 teaspoon baking soda
3 Tablespoons melted butter
Filling
1 cup (more or less as desired) of your favorite jam or jelly
Vanilla Buttercream Frosting
1 cup (2 sticks) butter, at room temperature
3-4 cups confectioners' sugar, SIFTED
1/4 teaspoon salt
1 Tablespoon pure vanilla extract
Up to 4 tablespoons milk or heavy cream
(Makes 2 1/2 cups frosting)

Directions
Cake
1. Preheat the oven to 375 degrees F.
2. Line a 10x15x1 inch cake pan with parchment paper. Grease the parchment paper with butter
and dust with flour.
3. Separate the egg whites and yolks into two mixing bowls.
4. Using an electric mixer, beat the egg yolks until thickened and light in color. Slowly beat in
1/3 cup of the sugar, the lemon juice and zest.
5. Using clean beaters, beat the egg white until they start to stiffen, then add the remaining 1/3
cup of sugar and beat until still peaks form.
6. Fold the yolk mixture into whites mixture.
7. In another mixing bowl, sift the cake flour, salt and baking soda together, then add to the egg
mixture, folding it in. Fold in the melted butter. You don't want to over beat this batter.

8. Pour onto the prepared sheet and bake for 12 minutes. Remove from the oven and place onto
a cooling rack for 5 minutes then transfer the cake directly onto the cooling rack, inverting so
you can remove the parchment paper. Let cool completely.
Vanilla Buttercream Frosting
1. In a mixing bowl, use an electric mixer to beat butter for a few minutes on medium speed.
2. Add 3 cups of confectioners' sugar and beat on low speed until the sugar is incorporated into
the butter.
3. Increase mixer speed to medium and add the pure vanilla extract, salt, and 2 tablespoons of
milk/cream and beat for 3 minutes.
4. If your frosting needs a more stiff consistency, add the remaining confectioners' sugar.
5. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
6. Put the frosting into your piping bag.
Assembly
1. Cut the cake in half to create two layers and place the bottom one onto a serving platter.
2. Do a layer of jam, put the top layer of cake, spread another layer of jam, then pipe on the
frosting.

Deep Fried Drumstick

Ingredients
6 chicken legs
2 eggs (beaten)
4 cups vegetable oil
1 cup all purpose flour
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt

Directions
1. Place the drumsticks into a saucepan and cover with water. Bring to a boil, then turn down
and cookfor 10 minutes until the meat is cooked and not red inside.
2. Remove the drumsticks onto a plate lined with paper towels to absorb the water.
3. Pour the vegetable oil into a deep sided, heavy bottom saucepan and heat to 350 to 375
degrees F.
4. Place the flour onto a shallow dish and stir in the cayenne pepper, paprika and salt to
combine.
5. Beat the eggs and place them into a shallow bowl.
6. Take a drumstick and cover it is flour mixture.
7. Place the drumstick into the beaten eggs and cover it in egg.
8. Place the drumstick back into the flour mixture and cover it again in flour, set onto the side of
the flour plate and repeat with the other 5 drumsticks
9. Once oil is hot and ready for frying, place chicken leg into the oil for frying. Cook 3 at a time
until they are fried to a golden brown and are nice and crispy.
10. Use tongs to turn over a couple times as they are cooking to cook evenly and when done, use
the tongs to place onto a plate lined with paper towels.
11. Give them time to cool some before biting into them.

Biscuits and Milk Gravy

Ingredients
Biscuits
3 cups all purpose flour
2 Tablespoon granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1/2 cup butter, at room temperature (or shortening)

1 cup buttermilk
1/4 cup melted unsalted butter
Milk Gravy
1/4 cup bacon grease
1/4 cup all purpose flour
1 1/2 cups milk warm
1/4 teaspoon salt
1/4 teaspoons pepper
2 Tablespoons melted butter

Directions
Biscuits
1. Preheat the oven to 450 degrees F.
2. In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt.
3. Using a fork to cut in the butter until it has a crumbly cornmeal type of texture. Stir in the
buttermilk, a little at a time until well mixed.
4. Lightly flour a clean flat surface and turn the dough out onto it. Knead two or three times,
then roll out into a circle that will fit a 10-12 inch cast iron skillet. Cut the dough into pieces
about 2 inches in size.
5. Grease the skillet and place the biscuits into the skillet.
6. Using half of the melted butter and a silicon basting brush, to baste the tops of the biscuits.
7. Place into the preheated oven and bake for about 14 minutes or until the biscuits are a golden
brown.
8. Remove from the oven when done and paint the remaining butter onto the cooked biscuits.
9. While the biscuits are baking make the milk gravy.
10. Using a large skillet, heat the bacon grease. Stir in the flour and whisk until the mixture is
smooth. Cook for about one minute and let it get bubbly.

11. Slowly add the milk to the mixture, stirring with a whisk as you are adding to combine and
get the lumps out. Once all the milk is added, turn the heat down and cook for about 5
minutes until thickened. Stir in the butter and do a taste test. Season with salt and pepper to
suit your taste.
12. Time it so the gravy and the biscuits are ready at the same time.

Moist Chocolate Cupcake

Ingredients
Cupcakes
2 cups all purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup grape seed oil
1 teaspoon pure vanilla extract
1 cup black coffee, cooled
1 cup milk
Chocolate Frosting
3 cups confectioners sugar
6 Tablespoons unsweetened cocoa powder
6 Tablespoons butter
5 Tablespoons evaporated milk
1 teaspoon vanilla extract
(Makes 24 cupcakes)

Directions
Cupcakes

1. Preheat the oven to 350 degrees F.

2. Line 2 muffin tins with paper liners.
3. In a mixing bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder
and salt. Set aside.
4. Using an electric mixer and large mixing bowl, beat the eggs, oil, vanilla and coffee together.
5. Alternating the flour and the milk, beat into the egg mixture. The batter will be runny.
6. Divide the batter into the 24 muffin cups, filling each one 3/4 full and place into the
preheated oven for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
7. Remove and place onto cooling racks. After 5 minutes place the cupcakes directly onto the
cooling racks and let cool completely before frosting.
Chocolate Frosting
1. In a medium bowl, stir together the confectioners sugar and cocoa, and set aside.
2. In a large bowl of an electric mixer, cream butter then add in the sugar mixture and
evaporated milk. Blend in vanilla.
3. Beat until light and fluffy.
4. If necessary, adjust consistency with more milk or sugar.
5. Transfer the frosting into a piping bag.
Assembly
Pipe frosting onto each cupcake and garnish with cake candy.

Chili Chocolate Cake

Ingredients
Cake
1 cup all purpose flour
1 cup cake flour, plus
2 cups granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups water
2 Tablespoons ancho red chili powder
1 Tablespoon pure vanilla extract
1 cup butter, cut into pieces, at room temperature
1/2 cup buttermilk
2 large eggs, at room temperature
Chocolate Frosting
3/4 cup butter
3/4 cup unsweetened cocoa powder
6 Tablespoons buttermilk
1 1/2 lbs confectioners' sugar
1 1/2 Tablespoons Bourbon
3 Tablespoons vanilla extract
Chocolate Curls *Optional
4 cups Melting chocolate wafers (White, Dark, or Milk)
or
A fairly big chunk of melting chocolate (about 1x4 inches) or big enough to safely handle while
using a knife)
* You can usually find these in the bulk section of most grocery stores.

Directions
Cake
1. Preheat the oven to 350 degrees.
2. Line two, 9-inch round cake pans with parchment paper, grease the paper with butter and
lightly dust with flour.
3. In a mixing bowl stir the flour, cake flour, sugar, baking soda, salt and cocoa powder
together.
4. Over medium heat, heat one cup of the water and the chili powder to the simmering point.
Remove from the heat. Stir in the vanilla.
5. Using an electric mixer on medium-low speed, add the softened butter to the flour mixture
and beat thoroughly. The mixture wil be grainy.

6. Turn the speed up to medium and gradually add the remaining cup of water and the
buttermilk.
7. Beat the eggs in one at a time, beating well after each one is added.
8. Slowly pour in the water with the chili beat until just combined. Don't over beat.
9. Pour the mixture into the prepared pans and place into the preheated oven.
10. Bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out
clean.
11. Remove from the oven and set the pans on a wire rack for 10 minutes. Turn the cakes out
onto the racks, remove the parchment paper then turn back over so the tops of the cake are
up.
12. Let sit until completely cool before frosting.
Frosting
1. Place the butter and cocoa into a large saucepan and met the butter over medium heat. Stir in
the buttermilk and use a whisk to combine the mixture.
2. Whisk in the confectioners' sugar a little at a time.
3. Stir in the bourbon and vanilla. Transfer to a bowl. The frosting will stiffen as it cools, when
it reaches a spreadable consistency, assemble the cake.
4. Place one layer of cake onto the cake plate, do a layer of frosting, then the second layer of
cake.
5. Frost the tops and sides and garnish with dark and white chocolate curls.
Chocolate Curls *Optional
If using melting chocolate you will need to melt these down in a double boiler, or with a pot
filled with water and a bowl that can rest on top of it. Use low heat when doing this.
When chocolate is melted pour into a small container (a small Tupperware, or glass container)
lined with parchment paper, so that you can make a little brick of chocolate. Let this set, until
chocolate has hardened up.

Now whether your using a big chunk, or the brick of melted chocolate. Take a straight edged
knife, and with a bit of pressure, drag knife across the chocolate. It should curl and flake off.
Tip: Be sure not to handle chocolate too much as it will start to melt in your hands.

Chicken Mac and Cheese

Ingredients
16 ounces pasta
1 Tablespoon butter
2 Tablespoons extra virgin olive oil
1 lb chicken breast tenders, chopped
salt and pepper to season
3 Tablespoons butter
3 Tablespoons all purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
1 Tablespoon prepared Dijon mustard
3 cups yellow sharp cheddar cheese
Serves 6

Directions
1. Preheat the oven to 375 degrees F.
2. Grease an oven proof baking dish with butter.
3. Place a pot of water onto the stove top and bring to a boil. Add 1/2 teaspoon salt and the
pasta. Cook 8-10 minutes to el dente. Strain, add 1 tablespoon of butter, stir in and set aside.
4. Heat the oil in a large skillet. Add the chicken and cook over medium heat until the chicken is
cooked through. Season with a sprinkling of salt and pepper.Turn off the heat and set aside.
5. Sauce

6. Melt the butter in a medium sized saucepan. Add the flour, cayenne pepper, and paprika and
stir in to form a roux. Heat until it bubbles then whisk in the milk and stock and bring to a
boil. Be sure to stir to keep out any lumps and keep from scorching. Turn the heat down and
simmer for 5 minutes.
7. While pasta cooks,heat a medium sauce pot over medium heat. Add butter and melt,then add
flour,cayenne and paprika and whisk together over heat until roux bubbles then cook a
minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil.
Simmer sauce to thicken about 5 minutes. Shut off and stir in the dijon mustard and cheese.
8. Pour the sauce and the chicken into the pasta and stir to combine.
9. Transfer to the baking dish and place into the preheated oven for 15-20 minutes to heat
through and until the top of the casserole is golden in color.
10. Serve.

Tomato Ravioli Sauce

Ingredients
3 dozen ravioli, frozen
2(28 ounce) cans Italian plum tomatoes including liquid
1/4 cup extra virgin olive oil
5 garlic cloves, peeled and minced
hot red pepper flakes, to taste
1/4 cup heavy cream
3 Tablespoons fresh basil, chopped
3/4 cup Parmesan cheese, grated, to garnish
chopped fresh parsley, for garnish

Directions
1. Plan to boil the ravioli so it is ready at the same time as the sauce.
2. Bring a large pot of water to a boil. Add 1/2 teaspoon salt and the ravioli and cook 8-10
minutes to el dente. Drain.

3. Sauce
4. Use a processor to pulse the Italian plum tomatoes and their juices until they are finely
chopped.
5. Heat olive oil in a large skillet over medium heat and add the minced garlic. Saute for 3
minutes until the garlic is lightly browned.
6. Add the tomatoes and the hot pepper flakes, (to taste) to the skillet and bring to a boil.
7. Reduce the heat and stir in the chopped basil and the heavy cream. Stir in well to combine
then turn off the heat.
8. Serve the sauce and ravioli in individual serving vessels. Sprinkle on some Parmesan cheese
and chopped parsley.

Cheesy Potato Casserole

Ingredients
6-8 medium sized young potatoes
1/2 cup butter
1/2 cup onion, chopped
2 cups sour cream
1 (10 1/2 ounce) can cream of chicken soup
1/2 cup milk
1 1/2 cups cheddar cheese, grated
salt and pepper to taste
Directions
1. Wash the potatoes and place into a pot. Cover with water, bring to a boil and par boil the
potatoes. Be sure not to make them mushy. Drian the water and run the potatoes under cold
water.
2. You can peel off the skins or leave on.
3. Slice the potatoes into thin rounds and put them into a large mixing bowl. Set aside.
4. Preheat the oven to 350 degrees F.

5. Butter an oven proof baking dish.

6. Using low heat melt the butter in a medium sized saucepan. Add the chopped onion and saute
until transparent. Stir in the sour cream, can of chicken soup and milk. Stir to combine and
bring to a boil, then shut off and take off the heat.
7. Stir in the shredded cheese to melt. Do a taste test and season with salt and pepper if desired.
8. Pour the sauce over the sliced potatoes, and very gently using a rubber spatula, toss to coat.
Transfer the potatoes to the prepared baking dish and place into the preheated oven.
9. Bake for 20 minutes, or until the top is golden brown.
10. Serve.

Salsa Tortilla Lasagna

Ingredients
1 1/2 lbs lean ground beef
3 cups tomato sauce
1 (1 1/4 ounce) taco seasoning
1/2 cup water
1 cup salsa ( any kind)
3 cups shredded monterey jack cheese
12 soft taco-size flour tortillas
fresh chopped cilantro

Directions
1. Preheat the oven to 350 degrees F.
2. Grease a 9x13 inch baking pan.
3. In a skillet on the stove top using medium heat, cook the ground beef until no pink is
showing. Break apart as it is cooking to form a crumble texture. If there is any fat, drain it
off.

4. Add the taco seasoning, water, and salsa and stir to combine.
5. Simmer for 15 minutes.
6. In the 9x13 inch baking pan, place a layer of 2 or 3 taco shells. It is fine if they overlap.
7. Spoon a layer of sauce on top of shells.
8. Sprinkle a layer of cheese on top of sauce.
9. Repeat twice more making sure you leave enough sauce for the top.
10. Sprinkle a layer of cheese on sauce.
11. Bake at 350 degrees for about 30 minutes.
12. Remove from the oven and sprinkle chopped cilantro on top. Let it sit for 10 minutes before
cutting.

Easy Dauphinoise Potatoes

Ingredients
3 lbs potatoes, peeled and thinly sliced
8 ounces gruyere cheese, grated
salt
fresh ground black pepper
3/4 pint cream
2 -4 garlic cloves, peeled and crushed
2 sprigs fresh dill, finely chopped
1 ounce butter
cheese, for topping (optional)

Directions
1. Preheat the oven to 300 degrees F.

2. Grease an oven proof baking dish with butter.

3. Layer the thinly sliced potatoes in the baking dish. Have them slightly overlapping. Season
with salt and pepper.
4. With each layer you do, sprinkle a layer of grated cheese and sprinkle cheese on top of the
final layer.
5. Using a small saucepan, heat the cream with the crushed garlic and dill and bring to a gently
boil.
6. Pour the hot cream over the potatoes and sprinkle extra cheese on top if you wish.
7. Cover th dish with aluminum foil and bake for 1 3/4 hours or until the potatoes are soft.
8. If the top has not browned, remove the aluminum foil and bake a little longer until the top is
golden brown.
9. Serve nice and hot.

Tuna Pasta Bake

Ingredients
3 cups of medium pasta ( your choice)
425 g chunk tuna, drained
2 teaspoons butter
1 medium onion, chopped
2/3 cup of mixed frozen peas and corn
200 ml sour cream
150 ml mayonnaise
1 teaspoon packed Dijon mustard
1 Tablespoon lemon juice
salt and pepper ( to taste)
2/3 cup of grated cheese

Directions

1. Preheat the oven to 375 degrees F.

2. Grease an oven proof baking dish with butter.
3. Bring a large pot of salted water to the boil. Drop in the pasta and cook 8-10 minutes to el
dente.
4. Drain and put the pasta into a large bowl.
5. Melt the butter in a saucepan over medium heat, add the onions and cook until soft. Turn off
and set aside.
6. Place the peas, corn, tuna, sour cream, mayonnaise, mustard, and lemon juice into a large
mixing bowl.
7. Stir together to combine. Add the sauteed onions and butter, stir in. Add the cooked pasta and
stir together.
8. Do a taste test and season with salt and pepper to your taste. Transfer everything to the
baking dish and sprinkle on the grated cheese.
9. Cover with aluminum foil and place into the preheated oven.
10. Bake for 30 minutes, until bubbly. Serve hot.

Pasta Casserole
Ingredients
2 cups pasta, uncooked, choose whatever pasta shape you want
14 ounces smoked sausage, or all beef weiners, cut into 1/4 inch slices
1 (680ml) can of pasta sauce of your choice
1/2 cup mozzarella cheese, shredded, divided
1/2 cup cheddar cheese, shredded, divided
salt and pepper, to taste
Garnish with freshly chopped parsley

Directions
1. Preheat the oven to 375 degrees F.
2. Grease an oven proof dish with butter.
3. Bring a large pot of water to a boil. Add 1/2 teaspoon salt to the water. Add the pasta and
cook for about 8-10 minutes until el dente. Drain when ready.
4. Using a skillet on the stovetop, cook the pieces smoked sausage, or wieners until they are
nicely browned.
5. Remove the meat to a plate lined with paper towels to remove any fat.
6. Pour the pasta sauce into a large mixing bowl. Stir in the meat and and the cheeses and salt
and pepper to taste. Stir in the cooked pasta.
7. Transfer to the prepared baking dish.
8. Cover with aluminum foil and bake for 25-30 minutes or until it is heated right through and
bubbly.

Cherry Chocolate Cupcake

Ingredients
Cupcakes
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2/3 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole milk
2/3 cup instant malted milk powder
1/2 teaspoon espresso powder
2/3 cup grape seed oil
2 large eggs
2/3 cup sour cream
1 teaspoon vanilla extract

3/4 cup miniature chocolate chips

Cherry Buttercream Frosting
4 1/2 cups confectioners' sugar
1 1/2 cups butter, at room temperature
1 Tablespoon pure vanilla extract
3-4 Tablespoons whipping cream
2/3 cup tart cherry preserves
cherries for garnish
Makes 24

Directions
Cupcakes
1. Preheat oven to 350 degrees F.
2. Line 2 muffin tins with paper liners.
3. In a large bowl, stir the flour, cocoa powder, sugar, baking soda, baking powder and salt
together.
4. In a mixing bowl, stir the milk, milk powder and espresso powder together. Add the oil and
eggs and use and electric mixer to blend.
5. Add the milk mixture to the flour mixture and using an electric mixer, beat until smooth. Add
the sour cream and vanilla and beat until combined. Use a wooden spoon to stir in the
chocolate chips.
6. Fill the prepared cupcake liners filling only to half full.
7. Place both pans on the same level rack and tack for 15-20 minutes or until a toothpick
inserted in the middle comes out clean.
8. Remove from the oven and let the cupcakes sit in the pans for 2 minutes and then transfer the
cupcakes to wire racks to cool for 10 minutes more before frosting.
Frosting

1. Put the cherry preserves into a small blender and pulse to remove any chunks and make them
more of a sauce. Set aside.
2. In a mixing bowl, using an electric mixer, cream the sugar and butter using medium speed.
Beat until well blended. Add the vanilla and the whipping cream and beat for 2 minutes until
light and fluffy. Add the cherries and beat in until well incorporated. If the frosting is too
runny add a bit more confectioners' sugar.
3. Transfer the frosting into a piping bag and frost each cupcake. Garnish with a fresh cherry.

Fudgy Brownie
Ingredients
Brownie
2/3 cup butter, melted
1 1/3 cups granulated sugar
2 eggs
1 1/2 teaspoons pure vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
Fudge Frosting
1/2 cup butter
3 ounces chunk of chocolate, or melting wafers
4 cups pound confectioners' sugar
1/2 teaspoon vanilla extract
3/4 cup milk
Garnish
*optional, chocolate curls

Directions
Brownie
1. Heat oven to 350 degrees.

2. Grease an 8x8 inch baking pan with butter.

3. Using an electric mixer, beat the butter, sugar, eggs and vanilla together.
4. Mix in the flour, cocoa powder and salt and beat just until blended. Pour into the prepared
pan and place into the preheated oven.
5. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove
from the oven and cool brownies in the pan on wire rack.
Fudge Frosting
1. Place the butter and chocolate in the top of a double boiler and melt over medium heat.
2. Using an electric mixer, in a mixing bowl, combine the confectioners' sugar with the vanilla
and 1/2 cup of the milk.
3. Mix in the melted chocolate. Add the remaining milk, just a little at a time to get the desired
consistency.
4. This frosting will thicken as it cools.
5. Place into a piping bag and frost the brownies making lots of peaks.
6. Garnish with chocolate curls if desired.

Oven Baked Pork Chops

Ingredients
1/2 cup all purpose flour, divided
1/2 teaspoon garlic powder
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper
6-8 pork chops (1-inch thick or a little thicker)
2 Tablespoons butter
2 Tablespoons oil ( more if needed)
1 onion, chopped

4 garlic cloves, minced

2 cups milk
2 Tablespoons fresh lemon juice
2-4 sage leaves, chopped to small pieces
(6-8 servings)

Directions
1. Preheat oven to 350 degrees F.
2. Line a 9x13 inch baking dish with aluminum foil and grease the foil.
3. Measure out 3 tablespoons of flour into a separate small bowl.
4. In a mixing bowl, stir the remaining flour, garlic powder, paprika, salt, pepper together.
5. Place the pork chops into the flour mixture one at a time to coat them and place the coated
pork chop onto a plate.
6. Using a large skillet, melt the butter and heat the oil together over medium to high heat. Add
the pork chops and brown both sides then place them into the prepared baking dish.
7. In the same skillet you cooked the pork chops in,saute the chopped onion until soft over
medium heat.
8. Add the minced garlic and cook 2 minutes.
9. Stir in the reserved 3 tablespoons of flour with a fork and cook over low heat for one minute,
stirring while it lightly browns.
10. Slowly stir in the milk, and using a silicone spatula or wooden spoon, keep stirring and bring
to a boil. Cook for 2 minutes until the sauce is bubbly hot and smooth.
11. Remove from the heat and stir in the lemon juice and the chopped fresh sage.
12. Taste the gravy and season to suit your taste.
13. Pour the gravy over the pork chops, lifting them slightly so the gravy will also go under
them.

14. Cover lightly with foil, don't seal it up as you want air to flow while the pork chops are
cooking.
15. Bake for 50-60 minutes. Remove from the oven to a serving platter and be sure to spoon the
gravy onto the pork chops and platter when you serve them.

Bacon and Cheese Panini

Ingredients
4 slices bread, buttered on the outside of each slice
6 slices brie cheese, 3 for each sandwich
6 slices lean bacon, cooked

Directions
1. Cook the bacon in a skillet, until nice and crispy.
2. Remove from the skillet to a plate lined with paper towels to absorb the fat.
3. Heat the panini grill.
4. Spread the outside of each piece of bread with a little butter.
5. Divide the brie and bacon between the two sandwiches, keeping the butter on the outside of
the slices of bread.
6. Place into the heated panini grill and cook for a few minutes until the cheese is melted and
the outside is nicely browned.
7. Or, if you don't have a grill, cook in a skillet, pressing the sandwich firmly with a flipper
while it cooks, and flipping to brown both sides.
8. Serve hot!

Chocolate Ganache Cake

Ingredients
Cake
2 cups boiling water
1 cup cocoa powder
2 3/4 cups all purpose flour
2 1/2 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, at room temperature
4 eggs
1 teaspoon pure vanilla extract
Marshmallow Filling
1/2 cup butter
2 cups confectioners' sugar
2 teaspoons pure vanilla extract
pinch salt
1 jar (7 1/2 ounces) Marshmallow Fluff or Marshmallow
Ganache
2 cups milk chocolate chip
2/3 cup butter
4 Tablespoons heavy cream

Directions
Cake
1. Preheat oven to 350F.
2. Prepare three 9-inch cake pans by lining with parchment paper, greasing and lightly flouring.
3. Put 2 cups of water into a saucepan, mix in the cocoa and boil. Stir until combined and
smooth, then turn off and set aside to cool.
4. In a bowl, mix together the flour, sugar, baking soda, baking powder and salt.
5. In a large bowl, use an electric mixer to beat the butter, sugar, eggs and vanilla together.
6. Beat in the the dry ingredients alternating with the chocolate mixture.

7. Beat just until blended, do not over mix.

8. Divide the batter into the three prepared pans and bake for about 30 minutes or until a
toothpick inserted in the middle comes out clean.
9. Remove cakes from oven, place on cooling racks and leave them in the pans for 5 minutes.
10. After 5 minutes, remove from pans, remove the parchment paper and cool completely on
wire racks before frosting.
11. Let the cakes cool completely before frosting.
Filling
Cream together butter and the sugar until light and fluffy. Add vanilla, marshmallow and enough
milk to make a fluffy filling. Beat until well blended.
Ganache
In a double boiler or a pot filled with water and a bowl, melt chocolate, butter and heavy cream.
Stir until smooth.
Assembly
1. Place a layer of cake, then a layer of marshmallow filling, a second layer of cake with the
remaining marshmallow filling.
2. Place the top layer of cake and drizzle on the ganache, letting it run down the sides. Let the
ganache cool for an hour before cutting the cake.

Whole Baked Cauliflower

Ingredients
1 quart vegetable stock
8 cups water
1/4 cup olive oil
3 Tablespoons salt
3 Tablespoons lemon juice
2 Tablespoons butter

1 Tablespoon granulated sugar

1/2 teaspoon cumin
2 bay leaves
1 large head cauliflower, leaves and half of stem removed
Lemon Thyme Vinaigrette
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 Tablespoons fresh thyme
1/4 teaspoon salt

Directions
1. Preheat the oven to 450 degrees F.
2. Grease a glass pie plate or oven proof baking vessel that is large enough to hold the
cauliflower with a little butter.
3. Use a large deep pot. Pour in the vegetable stock and water,along with the olive oil, salt,
lemon juice, butter, sugar, cumin and bay leaves.
4. Bring to a boil and once boiling place the cauliflower head into the pot and cover.
5. Lower the heat and just simmer the cauliflower for 15 minutes or until a knife can easily be
inserted into the center of the cauliflower.
6. Carefully lift the cauliflower out of the pot with a large slotted spoon and place it onto the
prepared baking dish.
7. Bake for 30-40 minutes. You want to brown the top. If it is browning too quickly, tent with
aluminum foil.
8. While it is baking make the lemon thyme vinaigrette.
9. In a measuring cup or small bowl, stir together the lemon juice, olive oil, thyme, and salt.
10. When the cooking time is up, remove from the oven and use a silicone pastry brush to paint
the vinaigrette on while the cauliflower is still hot.

Easy Strawberry Crumble

Ingredients
Filling
2 pints chopped strawberries
1/2 cup granulated sugar
1 Tablespoon cornstarch
Crumble Topping
1 cup all purpose flour
1 cup fine oats
1 cup brown sugar
2/3 cup butter, at room temperature
Garnish *optional
1/2 cup sliced strawberries + 1 Tablespoon sugar stirred in. Prepared and set aside until needed.

Directions
1. Preheat the oven to 375 degrees F.
2. Grease a baking dish with butter.
3. Wash the strawberries and remove the stems. Cut into chunks and place into a mixing bowl.
4. Stir the sugar and cornstarch together then stir into the berries to coat evenly and until the
sugar is dissolved.
5. Transfer to a baking dish.
Crumble
1. In a mixing bowl, stir the flour, oats and brown sugar together.
2. Use a spoon to add the butter into the flour mixture in small pieces. Stir with a wooden spoon
to combine,the use your finger tips to work the mixture into a crumble texture.
3. Sprinkle the topping evenly over the berries and bake 30-35 minutes or until the strawberries
are bubbly and the topping is crispy and brown.
4. Remove from the oven and let cook for at least 10 minutes before serving.

5. Serve vanilla ice cream and garnish with uncooked berries.

Homemade Mayonnaise
Ingredients
3/4 teaspoon dry mustard
1/2 teaspoon paprika
1 1/2 teaspoons salt
3 eggs
3 teaspoons vinegar
3 cups grape seed oil or sunflower oil or a good healthy vegetable oil of your choice
3 teaspoons lemon juice

Directions
1. In a small bowl stir together the dry mustard, paprika and salt, add the oil and stir together
with a fork.
2. Put the eggs and vinegar into the blender. Turn the blender to the lowest speed until the egg
mix is combined. Leave the blender on and add the oil mixture in a slow, steady stream.
Blend on low for 2-3 minutes.
3. The mixture will be very thick. Slowly pour in the lemon juice and mix in.
4. Store in a glass container with a lid. It will keep up to 4 weeks refrigerated. Like any
mayonnaise, do not leave it out on the countertop.
5. For those that wonder about using olive oil, that is a very personal choice. Olive oil does
impart a flavor into the mayonnaise that many do not care for. If olive oil is your oil of choice
then go ahead and give it a try.

Fresh Lemon Pie

Ingredients

CRUST
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter, cut into small pieces
4 tablespoons ice water
FILLING
1 1/2 cups granulated sugar
6 Tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well beaten
2 Tablespoons butter
1 1/2 cups boiling water
1/2 lemon, grated peel of
2-3 drops yellow food coloring (optional)
THREE-EGG MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
6 Tablespoons granulated sugar

Directions
CRUST
1. Preheat oven to 350 degrees F.
2. If you are taking the pie to a function, you can use an aluminum disposable plate for
convenience. Grease the pie plate with butter.
3. Combine the flour, salt, and sugar in a large bowl.
4. Using a pastry blender cut the butter into the dry ingredients until its in pea-size pieces.
5. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together.
6. Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30
minutes.

7. Roll dough out to fit pie plate. Pierce the bottom.

8. Bake the pie crust for 20 minutes.
9. Remove from the oven when ready so you can add the lemon filling.
FILLING
1. With no heat turned on, measure the sugar, cornstarch and salt into a saucepan.
2. Stir in the cold water and lemon juice.
3. Stir in the well beaten egg yolks.
4. Bring 1 1/2 cup water to a boil.
5. Add the butter and boiling water.
6. Bring the mixture to a boil over medium-high heat, stirring constantly.
7. Reducing the heat to minimum, keep stirring and boil for one minute longer.
8. Remove the pan from the stove, and whisk in the lemon peel and food coloring in.
9. Pour the lemon pie filling into the cooked crust.
10. Let it sit while you make the meringue.
11. Preheat the oven to 350 degrees F.
MERINGUE
1. Using an electric mixer and medium sized mixing bowl, beat the egg white with the cream of
tartar until it is foamy.
2. Gradually add the sugar and continue on medium-high speed until still peaks form.
3. Use a spoon to dollop the meringue onto the pie making little peaks and be sure to take the
meringue right to the crust to seal the edges well.
4. Place into the preheated oven and bake for 12-15 minutes, keeping an eye on it so you end up
with beautiful bronze little peaks.

5. Let the pie sit and cool for two hours before cutting.

Almond Butter Pie

Ingredients
Crust
1 1/2 cups graham crumbs
1/2 cup ground almonds
1/2 cup butter, melted
1/4 cup granulated sugar
Filling
1/2 cup creamy almond butter
1 cup cream cheese, softened
2 Tablespoons butter, softened
1/2 cup confectioners' sugar
2 cups heavy cream
Milk Chocolate Ganache
4 ounces milk chocolate
1/2 cup heavy cream
pinch of salt
Serves 6 - 8

Directions
Crust
1. Preheat the oven to 350 degrees F.
2. Mix together the graham crumbs, sugar and melted butter and press into pie plate.
3. Bake for 12-15 minutes. Set aside to let cool then put into the refrigerator to cool more before
adding the filling.
Filling

1. Beat together butter, cream cheese, butter and confectioner's sugar until well incorporated.
Set aside.
2. Whip heavy cream to soft peaks. Fold into cream cheese mixture until it's just incorporated.
Pour into prepared crust. Chill for 2 hours in fridge.
Milk Chocolate Ganache
1. Chop the chocolate into fine pieces and put into a heat proof pot.
2. In a small pot, bring the heavy cream to a boil over medium to high heat.
3. Pour the boiling cream over the finely chopped chocolate. Add a pinch of salt.
4. Leave to sit for 10 minutes and do not stir. Stirring will cool the ganache too quickly and
make it grainy.
5. After 10 minutes, stir with a whisk until the ganache is nice and creamy.
6. Use a spatula to scrape down the sides to be sure the chocolate is off the bottom of the pot.
7. The ganache is ready to use. Let cool.
8. Pour cooled ganache over chilled pie. Chill for another hour and serve.

Creamy Macaroni and Cheese

Ingredients
1 (16 ounce) packages macaroni, cooked
Sauce
1/2 cup butter
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, to taste
1/4 teaspoon cayenne pepper, to taste
2 cups half-and-half cream
2 cups milk
4 cups shredded sharp cheddar cheese

Directions
Macaroni
Cook the macaroni as per the boxed instructions. Cook el dente. Drain and put into a large
mixing bowl.
Sauce
1. Preheat the oven to 350 degrees F.
2. Grease a 13x9 inch oven proof baking dish.
3. Melt the butter over medium heat in a big skillet.
4. Whisk in the flour to make a smooth paste and cook stirring continually for 2 minutes. Whisk
in the salt, pepper and cayenne pepper.
5. Whisk in the half and half cream and the milk continually until the moisture has thickened.
6. Stir in half of the cheese.
7. Stir in the rest cheese and stir until smooth.
8. Remove the skillet from the stove.
9. Pour the sauce into the macaroni and transfer to the prepared baking dish.
10. Cover the baking dish with aluminum foil and bake for 20 minutes.

Elegant Chocolate Cake

Ingredients
Cake
1/3 cup cocoa
3 cups cake flour
1 teaspoon salt
2 teaspoons baking soda
1 cup butter, at room temperature

2 cups granulated sugar

3 eggs
1 cup buttermilk
1 cup water
2 teaspoons vanilla
Frosting
1 cup butter, at room temperature
1 cup cocoa
1 teaspoon pure vanilla extract
4 cups confectioners' sugar sifted
4 tablespoons milk
3-4 tablespoons light corn syrup (optional)
Dark Chocolate Drizzle
1 cup dark chocolate chips
1/4 cup butter
Garnish
walnut halves
chocolate cake sprinkles

Directions
Cake
1. Preheat oven to 350 degrees F.
2. Grease and flour two 9 inch round cake pans with butter.
3. Whisk together cocoa, flour, salt and baking soda. Set aside.
4. Beat butter and sugar together until light and fluffy. Add eggs one at a time and beat after
each addition until fully incorporated. Mix in buttermilk, water and vanilla. Add flour
mixture and mix till it's fully incorporated.
5. Pour batter into prepared cake pans and bake for 25 - 30 minutes, or until an inserted
toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pans and
let cool completely on a wire rack.
Frosting

1. Beat butter, cocoa, and vanilla until light all fluffy. Mix in sugar, then beat for about 5
minutes. Beat in milk until incorporated. If icing is too thick add light corn syrup until you
reach desired consistency.
2. Dark Chocolate Drizzle
3. In a small pot melt chocolate and butter on low heat, stirring until smooth.
Assembly
Frost between layer, on top and on sides of cake. Press chocolate cake sprinkles on too sides and
sprinkle on top. Serve slice of cake with whole walnuts and a drizzle of dark chocolate drizzle.

Beer Braised Beef

Ingredients
1 Tablespoon olive oil
3 pounds pork ribs
2 medium onions, sliced
1 (12 ounce) can beer
2 cups of your favorite barbecue sauce
(Serves 4-6)

Directions
1. Preheat the oven to 375F.
2. In a large skillet set over medium-high heat, brown the pork on all sides, about 3-4 minutes
per side.
3. Transfer the ribs to a large oven proof dish.
4. Evenly place the onion slices around the ribs.
5. Pour over the can of beer.

6. Cover the dish with a layer of foil and seal around the edges.
7. Transfer the dish to the preheated oven and bake for about 1 1/2- 2 hours, until the pork is
tender.
8. Remove the dish from the oven.
9. Carefully pour out the beer.
10. Using a basting brush, cover the pork with the BBQ sauce.
11. Return, uncovered, to the oven and bake until the meat is brown and the sauce is thick, about
1 hour more.
12. Remove from oven and allow the ribs to sit for 5 minutes before serving.
13. Serve with extra BBQ sauce on the side, if desired.

Moist Yellow Cake

Ingredients
Cake
2 cups cake flour
1 1/3 cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, at room temperature
1 cup milk
2 teaspoons pure vanilla extract
2 eggs
Cream Cheese Frosting
2 cups cream cheese, at room temperature
1/2 cup butter, at room temperature
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Toasted coconut for garnish
Serves 8 10

Directions
Cake
1. Preheat oven to 350 degrees F.
2. Grease a 13 x 9 baking tray with butter.
3. Whisk together flour, sugar, baking powder and salt. Mix in butter, milk, vanilla and eggs
until well incorporated.
4. Pour batter into prepared and bake for 25 to 30 minutes, or until an inserted toothpick comes
out clean. Set to cool.
Cream Cheese Frosting
Beat together cream cheese and butter until light and fluffy. Mix in sugar and vanilla, beat for an
additional 5 minutes.
Assembly
Spread cream cheese frosting over top of cooled cake. Sprinkle toasted coconut on top. Serve.

Deep Fried Chicken Fingers

Ingredients
4 chicken breasts, cut into 1 inch strips
1/2 cup flour
2 teaspoons mixed dried herbs
Salt and pepper
2 eggs
3 cups vegetable oil (for frying)

Directions

1. In a large bowl mix together flour, mixed herbs, salt and pepper.
2. In separate bowl, beat two eggs.
3. Pour oil into deep frying pan and turn up to highest heat.
4. When oil is sizzling, dip each strip of chicken into egg mixture, then coat in flour mixture.
5. Fry in hot oil, turning regularly until golden brown, about 5 minutes.

Blueberry Pastries
Ingredients
DANISH PASTRY
2 cups unsalted butter, at room temperature
2/3 cup all purpose flour
8 cups all purpose flour
4 1/2 teaspoons active dry yeast
2 1/2 cups milk
1/2 cup granulated sugar
2 teaspoons salt
2 eggs
1 teaspoon lemon extract
1 teaspoon almond extract
FRESH BLUEBERRY FILLING
8 cups of fresh blueberries
1/4 cup granulated sugar
1 1/2 Tablespoons cornstarch
1 teaspoon ground cinnamon (optional)
1/4 cup water
2 Tablespoons cold butter, cut into pieces
GLAZE
1 cup of apricot jam
4 Tbsp water
SIMPLE WHITE ICING
1/2 cup confectioner's sugar
1 Tablespoon half-and-half cream
1 teaspoon vanilla extract

Makes about 3 dozen

Directions
DANISH PASTRY (This requires quite a bit of rolling)
1. Cream together butter and 2/3 cups or the flour. Once incorporated, roll out in 2 equal parts
between 2 pieces of parchment paper (the size 6 x 12 inches). Place in refrigerator.
2. Using 3 cups of flour whisk dry yeast into flour. Set aside.
3. In a medium pot heat up milk, sugar and salt until it's just warm to touch and sugar and salt
has dissolved.
4. In a large bowl mix together flour mixture hot milk, eggs, lemon extract and almond extract
until its incorporated.
5. Knead the dough with the remaining flour (1/2 cup at a time) until well incorporated and
dough is firm and pliable. Cover dough and let rise till it double in volume (about 1 - 2
hours).
6. Cut the dough into 2 equal parts and roll both pieces to 14 inch squares. Place slab of butter
onto each dough and fold dough over top and seal the dough.
7. Roll each piece out to to form a rectangle about 20 x 12 inches. Then fold in thirds. Wrap in
plastic and refrigerate for 30 minutes. Repeat process 2 more times. Make sure dough stays
cold.
BLUEBERRY FILLING
In a medium sized pot cook 6 cups of fresh blueberries, sugar, cornstarch, cinnamon and water
on medium low heat, until sugar has dissolved and mixture has thickened (about 10 to 15
minutes). Remove from heat and stir in butter and remaining 2 cups of blueberries. Set to cool.
GLAZE
In a small pot heat up apricot jam and water until smooth and liquid form. Set aside.
SIMPLE WHITE ICING

In a small bowl mix sugar, cream and vanilla until smooth

ASSEMBLY
1. Preheat oven to 450F
2. Line a couple of baking trays with parchment paper.
3. Roll dough out to a 20 x 12 rectangle. Cut into 4 inch square pieces. Spoon blueberry filling
into middle of square and fold over to form a triangle.
4. Bake for 8 to 12 minutes or until golden brown. Brush apricot glaze over hot pastries.
5. Once pastries are cooled drizzle icing over pastries and serve.

Frozen Yoghurt Pie

Ingredients
Crust
1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted
Filling
1 2/3 cups heavy cream
1 1/2 cups french vanilla yogurt
1 tbsp fresh lemon juice
1/2 tsp lemon zest
Blueberry Sauce
2 1/2-3 cups blueberries ( either fresh or frozen)
1/3 cup sugar
1/2 cup water
1 tablespoon cornstarch (or arrowroot powder)
1 -2 tablespoon lemon juice

Directions
CRUST

1. Preheat oven to 350 degrees F.

2. Grease a pie plate with butter.
3. Combine the wafer crumbs, sugar and melted butter together in a small bowl.
4. Transfer to the pie plate and use your fingertips to press down the crust to the bottom of the
pan.
5. Place into the preheated oven and bake for 10-12 minutes.
6. Remove and let cool completely before putting in the filling.
FILLING
1. Put your mixing bowl and beaters into the freezer for 15 minutes.
2. Pour the heavy cream into the chilled mixing bowl and beat until the cream has formed stiff
peaks. Place into the refrigerator while you prepare the rest of the filling.
3. Meanwhile, in a large bowl, combine the yogurt, lemon juice and lemon zest. Fold the
whipped cream into the yogurt mixture. Fill the cooled pie crust and place into the freezer for
at least 4 hours before serving.
BLUEBERRY SAUCE
1. Make the sauce at the same time as you are making the yogurt pie so it will be cooled when
you use it to top the frozen yogurt pie.
2. Heat blueberries, 1/3 C sugar, water, cornstarch (or arrowroot) and lemon juice in a small
sauce pan until thick (will coat the back of spoon). Let cool then pour over cheesecake
mixture and chill.
3. To serve, cut a slice and spoon blueberry sauce on top.

Coffee Walnut Cake

Ingredients

COFFEE WALNUT CAKE

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 cup walnuts,finely chopped
MAPLE BUTTERCREAM FROSTING
1 cup (2 sticks) butter, at room temperature
2 cups confectioner's sugar
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
GARNISH
walnut halves

Directions
COFFEE WALNUT CAKE
1. Preheat oven to 350 degrees F.
2. Grease two 8x8 round cake pans with butter.
3. Using a mixing bowl, stir together the flour, baking powder, baking soda and salt.
4. In a large mixing bowl, using an electric mixer, beat the butter until creamy. Add the sugar
and beat in until light and fluffy.
5. Beat in the eggs and the vanilla.
6. Using an electric mixer, alternate beating in the sour cream and the flour mixture into the
butter mixer until well combined.
7. Divide the batter evenly into the prepared cake pans

8. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
9. Remove and place the cake pans onto cooling racks.
10. After 5 minutes remove the cakes from the pans onto the cooling rack and flip them right
side up. Let cool completely before frosting.
MAPLE BUTTERCREAM FROSTING
1. Place the butter in a mixing bowl and using an electric mixer, beat for three minutes, until
creamy and light in color.
2. Beat in the confectioners' sugar on medium to high speed until well combined.
3. Add the maple syrup, vanilla extract and salt and beat in until creamy smooth.
4. If the frosting is too runny, add a little more confectioners' sugar.
ASSEMBLY
1. Place one layer of cake on the cake plate and put half of the frosting.
2. Place the second layer on top and frost the top then garnish with walnut halves.

Cheesy Chicken Breast

Ingredients
1 Tablespoon olive oil
1 large onion, sliced
4 boneless skinless chicken breasts, cut in halves
2 Tablespoons mayonnaise
2 Tablespoons of dijon mustard
2 medium sized tomatoes, sliced thin
2 cups grated mozzarella cheese
(Serves 4-6)

Directions
1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with aluminum foil.
3. Heat the oil in a skillet and saute the sliced onions until translucent. Turn off and transfer the
onions to the baking sheet, making 8 piles of onions with some spacing between.
4. Cut each breast into two pieces so you have smaller sections.
5. Mix the mayonnaise and mustard together in a shallow dish.
6. Dip each piece of chicken into the mayonnaise mixture, coating both sides and place the
prepared breast onto a pile of onions. Continue until you have all 8 pieces done. Place into
the preheated oven and bake for 30-15 minutes until the chicken is golden brown and cooked
through.
7. Remove from the oven and place 2-3 thin slices of tomato on each piece of chicken.
8. Divide the grated cheese evenly on all 8 pieces and place back into the oven.
9. Cook another 8-10 minutes until the cheese is melted and golden brown.
10. If you are making this for kids and they don't like the onion flavor, just do some of the pieces
without the onion underneath.

Baked Veggies and Cheese

Ingredients
1/4 cup extra virgin olive oil
1 1/4 lbs potatoes, peeled cut into very small thin pieces
1 lb fresh mushrooms, sliced
1 small (6") zucchini, cut into small pieces
1 shallot, halved and sliced very thin
coarse salt & freshly ground black pepper, to taste
14 large eggs
2 Tablespoons butter
2 cups grated white cheddar cheese

fresh parsley to garnish

(Serves 8-10)

Directions
1. Preheat oven to 500 degrees F.
2. In a large cast iron skillet heat 1/4 cup olive oil.
3. Add the potato and onion slices, season with salt and pepper and cook over moderate heat,
stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.
4. Remove the potatoes to bowl and set aside.
5. Place the sliced mushrooms into the cast iron pan. Cook for about 10-12 minutes until the
mushrooms are soft. Add the zucchini pieces and cook another 5-7 minutes to soften the
zucchini. Use a slotted spoon to remove the mushrooms and zucchini from the cast iron pan
and add them to the potatoes. Stir gently with a spatula to combine.
6. Drain the liquid from the cast iron skillet.
7. In a large bowl, lightly beat the eggs and season with salt and pepper.
8. Transfer the potato mixture into the large bowl containing the eggs and gently stir with a
rubber spatula to combine.
9. Return the empty skillet to low heat and add the butter. Use the spatula to spread the butter to
coat the bottom of the skillet. Work quickly so the butter does not brown.
10. Add the egg mixture and spread it out.
11. Cover and cook over low heat until set on the bottom and edge , about 10 minutes.
12. Transfer skillet to the oven and broil about 8 inches from the heat just until the top is set,
about 3 minutes longer.
13. Turn down heat to 350 degrees F. open the oven door and sprinkle on the grated cheese then
move the skillet to a lower shelf and cook until you can cut into the center and eggs are set
(not runny).

14. Remove and let stand for 5 minutes.

15. Cut into wedges and serve warm or at room temperature garnished with fresh parsley.

Tortilla Chicken Wraps

Ingredients
2 boneless, skinless chicken sliced in 1/4 inch strips
juice of 1 lime
1 Tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
1 Tablespoon olive oil for cooking
1 (10 oz) can of red enchilada sauce
4 corn tortilla wraps
1 cup shredded Monteray Jack cheese
2 Tablespoon freshly chopped parsley for garnish

Directions
1. In a small bowl, stir together the lime juice, olive oil, salt, pepper and garlic powder.
2. Place the chicken strips into the mixture and marinate for one hour, then drain the liquid from
the chicken.
3. Preheat the oven to 350 degrees F.
4. Line a baking pan large enough to hold 4 wrap rolls with aluminum foil.
5. Heat the olive oil in a skillet on the stovetop. Add the chicken strips and cook, lightly
browning the chicken on all sides.
6. Add the enchilada sauce to the chicken and bring to a simmer for 5 minutes. Turn off.
7. Divide the chicken strips into the 4 tortilla wraps, spooning in most of the enchilada sauce.
Roll up the wraps and place into the baking dish.

8. Spoon the remaining sauce on top and scatter on the shredded cheese.
9. Place into the oven for 8-12 minutes, until the wraps are heated and the cheese melted and
golden brown.

Popcorn Chicken
Ingredients
2 Tablespoons olive oil
1 1/2 lbs boneless skinless chicken breasts, or chicken tenders, cut into 1-inch cubes
2 large egg whites
2 Tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 cups seasoned bread crumbs

Directions
1. Preheat oven to 450 degrees.
2. Line a baking sheet with parchment paper and grease with olive oil.
3. Cut the chicken into small bite sized cubes.
4. In a medium sized bowl, whisk the egg whites, stir in the mustard, salt and pepper.
5. Put the bread crumbs into a shallow bowl.
6. Place the chicken pieces into the egg white mixture and toss to evenly coat the pieces.
7. Transfer the dipped chicken to the bread crumbs and pat down the crumbs onto the pieces to
make stick.
8. Place the pieces onto the prepared baking sheet in a single layer.
9. Place the sheet into the preheated oven and bake for 15 minutes, then flip the chicken cubes
over with tongs or a spatula.

10. Continue baking 10-12 minutes longer or until golden brown.

11. Serve with your favorite dip.

Fried Spring Rolls

Ingredients
1 (4 ounce) packages rice vermicelli
1 lb ground chicken
1 egg
1 small onion, minced
2 cloves garlic, mashed
salt
white pepper
1/4 cup finely grated carrot
1/4 cup finely grated cabbage (optional)
1/2 cup bean sprouts
20 spring roll wrappers (frozen are easy to work with)
oil ( for frying)
(Makes 20)
Dipping Sauce
3 Tablespoons lime juice
2 Tablespoons granulated sugar
1/2 cup water
2 1/2 Tablespoons fish sauce
*Optional additions
1 small minced garlic clove
1 Tablespoon sweet chili sauce
(Makes 3/4 cup)

Directions
1. Have ready a deep sided frying pot with 2 inches of oil in the bottom for frying.
2. Soak the rice vermicelli in cold water for 15 minutes, then drain and chop.

3. In a large mixing bowl place the ground chicken, add the egg, minced onion, garlic, salt and
white pepper and stir well to combine.
4. Toss in the chopped rice vermicelli, carrots, cabbage and sprouts and stir together.
5. Have ready a clean damp tea towel.
6. Place a spring roll wrap onto the towel and fill with 2 tablespoons of the mixture. Make a
sausage like shape out of the mixture at one end of the wrap.
7. Fold sides in, then begin rolling the spring roll at the mixture side.
8. Seal the roll by moistening edge with water.
9. Place the ready roll onto another clean damp tea towel so it will not stick while you are
preparing the rest of the rolls. Repeat the process until done.
10. Heat the oil over medium-high heat. Peanut oil is a very good oil to fry food in as it has a
high heat level and does not flavor the food.
11. Fry the rolls, turning frequently until cooked through and golden, about 5-7 minutes.
12. Place onto a plate lined with paper towels to drain and place onto a baking sheet lined with
parchment paper if you plan to place them into the oven to keep them warm.
13. Keep warm in heated oven.
14. Serve with dipping sauce.
15. If there are leftovers, they can always be frozen and reheated in the oven.
Dipping Sauce
1. In a small bowl, stir together the lime juice, sugar and water, and stir until the sugar has
dissolved. Do a taste test and adjust more lime or sugar to suit your taste.
2. Stir in the fish sauce and any of the optional ingredients, taste again and adjust to your liking.
3. Put into a bowl and serve with the spring rolls.

Cauliflower and Cheese

Ingredients
1 cauliflower head (medium size 1.5lb-2lb)
3 Tablespoons of butter, divided
3 Tablespoons of all purpose flour
2 egg yolks
pinch of cream of tartar
1/2 teaspoon salt
1 cup grated cheddar cheese

Directions
1. To prepare the cauliflower, separate into florets of similar size.
2. Put a teaspoon of salt into a pot of cold water and soak the florets for about 20 minutes.
3. Drain and rinse the cauliflower with clear water.
4. Fill the pot with enough water to just cover the cauliflower and bring to a boil, then turn the
heat down and cook for about 6-12 minutes. Just until the cauliflower is tender, don't
overcook and make mushy.
5. Turn off and drain the water from the cauliflower.
6. Reserve 1 cup for the sauce. Place a lid onto the cauliflower and set aside.
7. Reserve another 1/2 cup in case you need to thin the sauce more.
8. Place a medium sized saucepan onto the stove top and melt 1 1/2 tablespoons of butter in it.
Stir in the flour and keep stirring.
9. Slowly pour in 1/4 cup of the cauliflower water, and continue stirring with a silicone spatula
breaking up any lumps.
10. Pour in the remaining 3/4 cup of cauliflower water and bring the sauce to a boil then turn
down to a simmer, add the pinch of cream of tartar and the salt and keep cooking for 5-10
minutes until it thickens.
11. Remove the saucepan from the heat and stir in the remaining 1 1/2 tablespoons of butter.

12. Separate the egg yolks from the whites and place the egg yolks into a small bowl.
13. Spoon 2 tablespoons of the hot sauce into the egg yolks and stir quickly with a fork so you do
not cook the yolks. This is called tempering. Add another 2 tablespoons of the hot sauce to
the eggs and stir in.
14. Now you can whisk the egg yolks into the sauce and continue to whisk until it is combined.
15. Stir in the grated cheddar cheese. If you find the sauce is too thick, you can always add a
little more cauliflower water to it.
16. Place the cooked cauliflower into a serving bowl and pour the sauce over.

Spinach Canneloni
Ingredients
10-12 canneloni shells
1 medium onion, siced
1 clove garlic, crushed
4 cups spinach
1 cups ricotta
3 Tablespoons flour
1/2 cup milk
1 Tablespoons butter
1 (26.5 oz) can spaghetti sauce
2 cups grated mozzarella cheese

Directions
1. Preheat oven to 350 degrees F.
2. Grease a 9x13 inch baking dish.
3. Cook pasta according el dente.
4. Heat the butter and fry the onion for 2 minutes.Add flour and 1/2 cup milk stir so no lumps of
flour remain.

5. Add in spinach and cook until wilted, remove from heat and stir in crumbled cheese.
6. Fill each round with the filling.
7. Arrange the stuffed canneloni in the greased baking dish.
8. Pour the spaghetti sauce on top and around of the cannelloni.
9. Cover with aluminum foil and bake for 20 minutes.
10. Uncover and sprinkle on the grated cheese. Cook for another 5-7 minutes until the cheese is
melted and golden brown.

Battered Chicken Strips

Ingredients
1 large egg
3/4 cup beer
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
black pepper, to taste
3 boneless skinless chicken breast halves
1 1/4 cups vegetable oil
Serves 4-6

Directions
1. Beat the egg in a bowl, stir in the beer, then the flour, baking soda, salt and pepper. Whisk
until smooth.
2. Cover and let the batter stand for 25 to 30 minutes before using.
3. Cut the chicken into thin strips, so they will cook through quickly when submerged into the
oil.

4. Pour the oil into a heavy bottom 10 inch skillet and heat the oil over medium heat until it
reached 360 degrees F. Use a baking thermometer to check. Don't over heat as the oil will
start to smoke and will burn the chicken strips.
5. Use tongs to hold and dip each chicken strip into the batter. Hold each piece over the bowl
and let any excess drip off.
6. Work quickly and gently lower each piece into the heated oil as it is ready.
7. The oil is very hot, so be careful not to burn yourself.
8. Once the chicken strip has been placed into the oil, you need to turn them after about one
minute and turn occasionally until they are brown and crispy on the outside and cook right
through on the inside.
9. Remove each piece with tongs and transfer to a plate lined with paper towels.
10. You will be cooking in batches as you go through the process of dipping in batter and
submerging in the oil.

Chicken Bites
Ingredients
2 chicken breasts, skinned and deboned, cut into bite size pieces
1 Tablespoon olive oil + oil to grease the pan
1 teaspoon paprika
1 teaspoon garlic powder
1/4 cup all purpose flour
Makes 2 servings

Directions
1. Preheat oven to 450 degrees F.
2. Line a baking sheet with parchment paper and grease the sheet with olive oil.

3. Cut the chicken into nice bite sized pieces and place them into a shallow dish.
4. Drizzle on the olive oil and then toss to coat all the chicken pieces.
5. Next, sprinkle on the paprika and garlic powder and toss so all the pieces have some
seasoning on them. You can always use more if needed.
6. Place the flour onto a plate.
7. Dip each chicken bite into the flour so it has a nice light coating and place onto the prepared
baking sheet.
8. Spread the chicken pieces out so they have space between them.
9. Place into the preheated oven and bake for 10 minutes.
10. Turn all the pieces over and cook for another 4 minutes or until the chicken is cooked
through and the outside is crispy and golden brown.
11. Serve with you favorite dipping sauces.

Shrimp Tempura
Ingredients
8 large prawns, shelled, de-veined and de-headed, but with tails still on
2 eggs
1/4 cup Panko breading
2 Tablespoons cornstarch
1/4 cup flour
3 cups vegetable oil, for deep-frying

Directions
1. Preheat oil to 350 degrees F in a deep sided pot.
2. If you use a smaller pot and do in batches, you can use less oil.

3. Score underside of each prawn and flatten.

4. In large bowl, combine egg, Panko breading and cornstarch.
5. Dust each prawn in flour then dip in egg mixture and coat thoroughly.
6. Deep fry in hot oil for 5-6 minutes. Remove to a plate lined with paper towels to absorb the
fat.
7. Prawns are done when they are lightly colored and crisp looking.