7 Layer Bars

From Shirley Evans

1 stick butter, melted
1 c. graham cracker crumbs
1 c. coconut
1 c. butterscotch chips
1 c. chocolate chips
1 can sweetened condensed milk
1/2 c. chopped nuts

Layer in a 9 by 13 pan in the order listed. Bake at 350 degrees for 30 minutes.

Stuffed Baby Bellas

From Andie Evans

Makes 4 servings

16 baby portabella mushrooms (creminis)

1 lb. ground chicken or turkey breast

1 tsp. fennel seed

1 small onion, finely chopped

1 lemon, zested

1 c. shredded asiago cheese

1/2 c. breadcrumbs

1 10-oz. box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel

Salt and pepper

2 Tbsp. extra-virgin olive oil

1/4 c. pine nuts or chopped almonds

Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with olive oil and stuff the mixture into the caps.

Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through--about 25 minutes. Serve warm.

Scandinavian Kringler

From Shirley Evans
Makes 16 to 20 servings

Crust
1 c. AP flour
1/2 c. butter, chilled
2 to 3 Tbsp. ice water

Topping
1 c. water
1/2 c. butter
1 c. AP flour
3 eggs
1/2 tsp. almond extract

Frosting
1 c. powdered sugar
1 Tbsp. butter, softened
1/2 tsp. almond extract
2 to 3 Tbsp. milk or cream
1/4 c. sliced almonds or chopped nuts

Make crust: Place flour in small bowl. Using pastry blender or fork, cut into chilled butter until mixture is crumbly. Sprinkle with ice water 1 tablespoon at a time. Stir with fork just until soft dough forms. Form dough into ball. Divide dough in half. Form each half into 12-inch rope. On ungreased cookie sheet, flatten each rope into 12x3-inch strip.

Make topping: Heat oven to 350 degrees. In medium saucepan, bring water and butter to a boil. Remove from heat. Immediately stir in flour until smooth. Add eggs 1 at a time, beating until smooth after each addition. Stir in almond extract. Spoon half of batter over each crust, spreading to within 1/4 inch of edges. Bake at 350 degrees for 50 to 60 minutes or until golden brown and puffy. Immediately remove from cookie sheet; cool. (Topping will shrink and fall.)

Make frosting: In small bowl, blend all frosting ingredients except almonds, adding enough milk for desired spreading consistency. Spread over cooled kringler. Sprinkle with almonds. Cut into slices and serve.

Cauliflower-Onion Linguine

From Andie Evans

Makes 4 servings

Kosher salt

12 oz. linguine

4 Tbsp. EV olive oil

2 cloves garlic, minced

1/4 c. panko breadcrumbs

1/2 c. French fried onions, chopped

4 c. cauliflower florets, roughly chopped

1/2 to 1 tsp. red pepper flakes

1/4 c. grated parmesan cheese, plus more for topping

2 Tbsp. chopped fresh basil

1/4 c. pine nuts

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 c. cooking water, then drain the pasta. Return to the pot and toss with 1 Tbsp. olive oil.

Meanwhile, heat 2 Tbsp. olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes. Transfer to a plate; wipe out the skillet.

Heat the remaining 1 Tbsp. olive oil in the skillet over medium-high heat. Add the cauliflower and cook until the edges brown, about 4 minutes. Add the red pepper flakes and toast 30 seconds. Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute.

Add the pasta, onion mixture and parmesan to the skillet and toss. Season with salt. Top with the basil, pine nuts and more parmesan.

Next Best Thing to Tom Selleck Cookies

From Shirley Evans

1 1/2 c. brown sugar
3/4 c. butter
2 Tbsp. water
2 eggs
2 1/2 c. flour
1 1/4 tsp. soda
1/2 tsp. salt
12 oz. chocolate chips
2 boxes Andes mints

Melt chocolate chips. Mix in sugar, butter and water. Beat in eggs. Add dry ingredients and mix well. Refrigerate at least 1 hour. Roll into balls. Bake for 10 minutes at 350 degrees. Remove to rack. Top with Andes mint. Let mint melt on each cookie and spread with a knife.

If you're making 2 Tablespoon size cookies, use a full Andes mint on each cookie. If you're making 1 Tablespoon size cookies, use a half a mint on each cookie.

Dungeness Crab Appetizer

From Kincaids
Posted by Shirley Evans

1/2 lb. Dungeness crab meat
1 small onion, sliced paper thin into quarters
fresh parsley, minced
2 c. mayonnaise
14 oz. artichoke hearts, canned
1/4 c. parmesan cheese

Chop artichoke hearts into 1/4-inch pieces; drain well. Drain crab well. Combine all ingredients and mix well. Place in an oven-safe shallow baking dish and heat in a 350 degree oven for six to eight minutes, or until internal temperature is 140 degrees. Garnish with fresh parsley. Serve with assorted breads.

Note: When making this dish ahead, do not cover with foil or the crab meat will turn an off color.

Russian Cream

From Paul Harter
Posted by Andie Evans
Makes 6 servings

1 envelope unflavored gelatin
1 c. cold water
2 c. whipping cream
1 1/2 c. sugar
2 tsp. vanilla
16 oz. sour cream
1 c. raspberries, strawberries or other fruit

Sprinkle gelatin evenly over water; do not stir. Combine whipping cream and sugar in heavy saucepan or double boiler over hot water. Heat over low heat to lukewarm. Stir in gelatin mixture. Heat gently until sugar and gelatin are thoroughly dissolved. Remove from heat; cool. When mixture begins to thicken, fold in vanilla and sour cream. Pour into pretty serving bowl or individual dessert dishes. Refrigerate until set, about 4 hours. Before serving, top with well-drained berries.

Double Fudge Saucepan Brownies

From Shirley Evans

1/2 c. sugar
2 Tbsp. butter
2 Tbsp. water
2 c. chocolate chips
2 eggs
1 tsp. vanilla
2/3 c. flour
1/4 tsp. soda
1/4 tsp. salt
1/2 c. walnuts (optional)

Cook sugar, butter and water until the mixture comes to a boil. Remove from heat and immediately stir in half the chocolate chips. Stir until melted. Stir in the eggs and vanilla.

In a small bowl, combine the flour, soda, and salt. Mix and add to chocolate mixture. Stir in the rest of the chocolate chips and the walnuts.

Pour into a 9-inch square pan and bake at 325 degrees for 25-30 minutes. Cool completely and cut into bars.

Macaroni and Cheese Carbonara

From Andie Evans

Makes 9 to 12 servings

Unsalted butter, for the baking dish

1 Tbsp. olive oil

1 1-inch-thick slice pancetta, cut into small dice

4 cloves garlic, finely chopped

3 Tbsp. AP flour

5 c. whole milk, or more if needed, hot

4 large egg yolks, lightly whisked

2 tsp. finely chopped fresh thyme leaves

1/2 tsp. cayenne pepper

2 c. (8 oz.) grated asiago cheese, plus more for the top

1 1/2 c. (6 oz.) grated Irish white cheddar cheese, plus more for the top

1 1/2 c. (6 oz.) grated American Cheddar cheese, plus more for the top

1 c. (4 oz.) grated parmesan cheese, plus more for the top

Kosher salt and freshly ground black pepper

1 lb. elbow macaroni, cooked just under al dente

1/2 c. coarsely chopped fresh flat-leaf parsley leaves

Preheat the oven to 375 degrees. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside.

Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.

Add the garlic to the fat in the pan and cook until lightly golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.

Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.

Combine an additional 1/4 cup each asiago, cheddars, fontina and parmesan in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

Mahnomin Porridge

From Hell's Kitchen
Posted by Andie Evans
Makes 4 servings

4 c. cooked wild rice
1/2 c. roasted hazelnuts, cracked
1/2 c. dried blueberries
1/4 c. Craisins
1/4 c. pure maple syrup
1 c. heavy whipping cream

Add cooked wild rice, hazelnuts, blueberries, Craisins and maple syrup to a heavy, nonstick or enameled cast iron saucepan, and cook over medium-high heat for about 3 minutes. Add heavy cream and, stirring continually, heat through, about 2 minutes. Ladle into bowls and serve immediately.

Aunt Sally Cookies

From Marvyl Hanson

1 c. shortening
1 c. white sugar
1 c. molasses
4 tsp. soda
2 tsp. ginger
1 c. sour milk
2 Tbsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
5 c. flour

Cream shortening and sugar. Add molasses, soda, ginger, sour milk, cinnamon, nutmeg, salt, and flour and mix. Chill, roll out and cut with a can. Bake at 350 degrees 10-12 minutes.

Frosting
1 pkg gelatin
3/4 c. water
3/4 c. sugar
1 1/4 c. powdered sugar
3/4 tsp. baking powder
1 tsp. vanilla

Soak gelatin in water. Add sugar and boil 10 minutes. Add 3/4 c. powdered sugar and beat. Add the rest of the powdered sugar plus baking powder. Add and beat in vanilla.

No-Fail Caramels

From Diane Evans

2 c. white sugar
1 c. brown sugar
1 c. corn syrup
1 c. margarine
1 c. milk
1 c. half and half
4 tsp. vanilla

Boil sugars, corn syrup, margarine, and milks on medium high heat until it reaches 242 degrees. Remove and add vanilla. Pour into a well-buttered 9 by 13 pan. Cut and wrap in wax paper.

No Crust Pumpkin Pie

From Shirley Evans

4 eggs
3/4 c. sugar
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1 16 oz. can pumpkin
1 c. milk

Beat eggs with sugar, ginger, cinnamon and salt. Blend in the pumpkin and milk. Pour into a greased 9-inch pan. Bake at 325 degrees for 50 minutes or until a knife inserted in the center comes out clean.

Marinated Chicken Breasts

From Shirley Evans
Makes 4 servings

4 cloves garlic, divided
2 Tbsp. cooking-quality olive oil
2 lemons, halved
1/2 tsp. crushed red pepper flakes
1/2 Tbsp. honey
2 whole (4 halves) chicken breasts, with bones and skin
High-quality olive oil, for drizzling

Crush 2 of the garlic cloves and combine them in a dish with the 2 Tbsp. oil, the juice of the lemons (retain the juiced lemon halves), pepper flakes and honey. Mix well. Put the chicken breasts in plastic bag, pour in the marinade and coat the pieces well. Let rest in the refrigerator 2 hours or more, turning the bag several times to coat the chicken.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper or grease it well to keep the marinade from burning onto the pan.

Put the chicken breasts on the baking sheet skin side up and top each with a lemon half (cut side down). Roast about 45 minutes until the chicken is cooked through, moving the lemon halves around on the pieces two or three times to allow all the skin to brown.

Serve with high-quality oil, for drizzling.