Banana Crumb Muffins

From Dana Schrader

Makes 10 muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Clark's Quiche

From Dana Schrader

Makes 16 servings (2 pies)

1/2 pound thick sliced bacon
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container sour cream
salt and pepper to taste
2 (9 inch) unbaked pie crusts
2 tablespoons olive oil
1 onion, finely diced
1/2 pound fresh mushrooms, finely diced
2 cups finely diced smoked ham
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
8 eggs
1 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste


Directions
Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

French Toast Souffle

From Dana Schrader

Makes 12 servings

10 cups white bread cubes
1 (8 ounce) package lowfat cream cheese, softened
8 eggs
1 1/2 cups milk
2/3 cup half-and-half cream
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar


Directions
Place bread cubes in a lightly greased 9x13 inch baking pan.
In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

Hearty Chicken Pot Pie

Makes 6 servings
Time: 45 minutes

1 can (10-3/4 oz) condensed chicken broth
1 1/3 c. water, divided
4 medium carrots, scrubbed and diced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 Tbsp. olive oil
2 c. quartered medium mushrooms (about 8 oz.)
1 medium onion, chopped
1 c. frozen peas
1/3 c. AP flour
1 (15-oz.) package refrigerated piecrusts
2 1/2 c. chopped cooked chicken

Combine broth, 1 c. water, carrots, potatoes in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 10 minutes.

Preheat oven to 425 degrees. Heat the oil in a large nonstick skillet over medium heat. Add the mushrooms and onion. Cook, stirring occasionally, until the vegetables are softened. Stir in the broth mixture and peas. Increase heat to medium-high and bring to a boil. Whisk the remaining water into the flour until smooth. Whisk flour mixture into vegetable mixture. Boil, stirring frequently, until thickened. Remove from heat.

Unroll 1 piecrust onto a floured surface. Measure and roll, if necessary, to fit 1 inch larger than top of a shallow 2-qt. baking dish. Line the baking dish with the crust.

Stir the chicken into the vegetables mixture and pour into the baking dish. Place the remaining crust over the filling; trim and flute edge. Cut a scalloped round from the center with a cookie cutter. Bake until filling is bubbly and crust is browned, about 20 minutes.

Wild Rice Chicken Salad

From Shirley Evans
Makes 6 servings

1 c. raw wild rice
3 c. chicken broth
2 c. diced, cooked chicken meat
1 c. diced celery
1 tsp. chopped green onion
1/2 c. toasted sliced almonds
1 can water chestnuts, drained
1 c. mayonnaise
salt and pepper
2-3 c. grapes
cinnamon

Cook wild rice and chicken broth together until rice is done, rinse and cool.

In a large mixing bowl, gently mix together the cooked and cooled rice, chicken meat, diced celery, chopped green onion, water chestnuts, mayonnaise, and grapes. Add salt, pepper, and cinnamon to taste. Stir in almonds just before serving.

Crepes

From Andie Evans

Makes 17-22 crepes

Time: 1 hour 15 minutes (including 1 hour resting time)

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Stuffed Chicken Caprese

From Andie Evans
Makes 4 servings

A classic summer favorite, caprese salad, lends its flavors to this easy chicken dish. The chicken is stuffed with mozzarella and basil leaves and then served with sautéed cherry tomatoes and a sprinkling of torn basil.

4 boneless skinless chicken breast halves
4 (1-oz.) slices reduced-fat mozzarella cheese
8 large fresh basil leaves
1/4 teaspoon salt, divided
1/8 teaspoon pepper
2 teaspoons olive oil
2 cups cherry tomatoes, halved
1/2 cup torn fresh basil
1. With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through. Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks. Sprinkle chicken with 1/8 teaspoon of the salt and pepper.
2. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 5 minutes; turn. Scatter tomatoes  over chicken; sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil. Remove toothpicks before serving.

4 servings
PER SERVING: 275 calories, 12 g total fat (5 g saturated fat), 35 g protein, 5 g carbohydrate, 90 mg cholesterol, 370 mg sodium, 1.5 g fiber

Hasselback Potatoes

From Andie Evans
Makes 6 servings
Time: 45 minutes

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper



Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Chocolate-Raspberry Mousse Tartlettes

From Andie Evans
Makes 18 tartlettes

CRUST
1 c. AP flour
1/3 c. powdered sugar
1/8 tsp. salt
1/2 c. unsalted butter, chilled, cut up
1 egg yolk
1 tsp. vanilla extract

MOUSSE
1 (6-oz.) container plus 1 cup fresh raspberries, divided
5 oz. semisweet chocolate, coarsely chopped
1/3 c. heavy whipping cream

Process flour, powdered sugar and salt in food processor until combined. Add butter; pulse until mixture resembles coarse cornmeal. Add egg yolk and vanilla; pulse briefly until mixture is moist and crumbly. Shape into flat round; cover and freeze 15 minutes.

Break dough into 18 pieces; roll each into walnut-size ball. Press into mini muffin cups, pressing dough to top of cup. With fork, poke bottom crust three times and sides of crust several times. Freeze 15 minutes or refrigerate 30 minutes or overnight.

Heat oven to 350 degrees. Bake 15 to 20 minutes or until golden brown around edges. (Crust will puff up during baking. If it puffs too much, poke with small knife halfway through.) Cool completely in pan on wire rack; remove from pan.

Meanwhile, puree 6 oz. of the raspberries (about 1-1/2 cups) in food processor until smooth. Strain through sieve to remove seeds.

Place 1/3 cup of the puree in medium heatproof bowl (reserve any remaining puree for another use); add chocolate. Place bowl over saucepan of barely simmering water (bowl should not touch water); heat until chocolate is melted and smooth, stirring occasionally. Remove bowl from saucepan; cool 15 minutes or until room temperature.

Beat cream in medium bowl at medium-high speed until soft peaks form. Whisk large spoonful of cream into chocolate mixture to lighten; fold in remaining cream. Immediately spoon into pastry bag fitted with large star or plain tip; pipe into cooled pastry cups, mounding mousse. Garnish each tart with a fresh raspberry. Store in refrigerator.

Chicken and Asparagus Crepes

From Andie Evans
Time: 35 minutes
Makes 4 servings

When asparagus is out of season, I substitute broccolini and it's wonderful!


Ingredients
3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought or homemade crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest
Directions


Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.

Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Per serving: Calories 405; Fat 24 g (Saturated 14 g); Cholesterol 115 mg; Sodium 984 mg; Carbohydrate 19 g; Fiber 1 g; Protein 26 g

Bacon and Egg Risotto

From BA 4/11
Time 50 minutes
Makes 6 servings

Ingredients

6 large eggs
5 cups low-salt chicken broth
1 tablespoon olive oil
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
3/4 cup dry white wine
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter
2 tablespoons finely grated Parmesan cheese
Fresh Italian parsley leaves (for garnish)
Additional finely grated Parmesan cheese (for garnish)

Preparation


Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water. DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water.

Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1/2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.

Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.

Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves, additional cheese, and reserved leeks.

Nutritional Information
One serving contains:
Calories (kcal) 397.2
%Calories from Fat 32.6
Fat (g) 14.4
Saturated Fat (g) 5.1
Cholesterol (mg) 231.6
Carbohydrates (g) 46.1
Dietary Fiber (g) 1.2
Total Sugars (g) 2.6
Net Carbs (g) 44.9
Protein (g) 17.9
Sodium (mg) 413.5

Chicken Pomodoro

From Andie Evans
Makes 2 servings
Time: 30 minutes

2 boneless, skinless chicken breasts, pounded into cutlets
salt and black pepper
AP flour
2 Tbsp. vegetable oil
1/4 c. vodka
1/2 c. chicken broth
2 Tbsp. lemon juice
1/2 c. chopped fresh tomato
2 Tbsp. heavy cream
1/3 c. sliced scallions

Season chicken cutlets with salt and pepper, then dredge in flour. Heat vegetable oil in a saute pan over medium-high heat.

Saute cutlets on both sides. Transfer cutlets to a platter; pour off fat from the pan.

Deglaze pan with vodka (off the heat or it might catch fire); return to heat and cook until nearly evaporated.

Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.

Stir tomato and cream into sauce. Heat through; pour over cutlets.

Garnish with scallions. Serve with rice or anything else that will soak up sauce.

Whoopie Pie Cookies

From Andie Evans



Ingredients:

Cookies

· 1 egg

· 1/3 cup vegetable oil

· 1 cup sugar

· 2 cups flour

· ½ cup cocoa powder

· 1 tsp. baking soda

· ¼ tsp. salt

· ¾ cup buttermilk

· 1 tsp. pure vanilla extract



Filling

· ½ cup butter (1 stick) at room temperature

· 1 cup powdered sugar, sifted

· 1 cup marshmallow cream or fluff

· 1 tsp pure vanilla extract



Procedure:

Preheat oven to 350. Grease two large cookie sheets and set aside. In a large bowl, beat the egg and vegetable oil. Gradually add the sugar and continue beating until pale yellow in color. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. In a measuring cup, combine the buttermilk and vanilla. While mixing, alternate adding the dry ingredients and buttermilk to the egg and sugar, beginning and ending with the dry ingredients. Drop the batter by tablespoons onto the cookie sheets. These will spread a lot, so make 6 cookies per sheet at a time. Bake 8-10 minutes, until the top springs back when lightly touched. Remove to wire racks to cool. When cool, spread filling between two cookies to make sandwiches.



For the filling, in a medium bowl, combine all of the ingredients and beat until light and fluffy.



Prep time: 30 minutes

Baking time: 8-10 minutes per batch

Yield: 12

No Knead Bread

From Andie Evans

3 cups bread flour

1/4 teaspoon instant yeast

1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)

1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap, kiss it goodnight and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)

Ganache-Filled Chocolate Cupcakes with Meringue Frosting

From Andie Evans
Time 3 hours 15 minutes
Makes 24-26 cupcakes

Ingredients

cupcakes
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup hot water
1 1/4 cups bittersweet chocolate chips (about 7 1/2 ounces; do not exceed 61% cacao)

filling and frosting
1 cup heavy whipping cream
2 cups bittersweet chocolate chips (do not exceed 61% cacao)
1 cup sugar
2 large egg whites
1/4 teaspoon cream of tartar
Pinch of coarse kosher salt
1 teaspoon vanilla extract

Preparation

cupcakes

Preheat oven to 350°F. Line two 12-cup standard muffin pans with paper liners. Sift flour, cocoa powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating until well incorporated after each addition. Beat in vanilla, half of flour mixture, then 1 cup hot water. Add remaining flour mixture; beat just until blended. Let batter stand until cooled and slightly thickened, about 5 minutes. Stir in chocolate chips. Divide batter among muffin papers (about ¼ cup batter each).

Bake cupcakes until tester inserted into center comes out with some crumbs attached, 22 to 25 minutes. Cool cupcakes completely in pans.

filling and frosting

Bring cream just to boil in heavy small saucepan. Place chocolate chips in medium bowl; pour hot cream over. Let stand 1 minute, then whisk until melted and smooth. Let stand at room temperature until cool and firm, about 2 hours. (Alternatively, chill ganache until cool and firm, stirring occasionally, about 1 hour.)
Whisk 1/3 cup water, sugar, egg whites, cream of tartar, and coarse salt to blend in large metal bowl. Set bowl over saucepan of barely simmering water. Using electric mixer, beat mixture until soft peaks form, about 5 minutes. Remove bowl from over water and continue beating until frosting is cool to touch, stiff, and billowy, about 2 minutes. Beat vanilla into frosting.

Using thumb, press down center of each cupcake from top to bottom, forming deep pocket. Spoon or pipe ganache into pocket of each cupcake.

Frost cupcakes, forming tall peaks.
Nutritional Information
One cupcake contains:
Calories (kcal) 310.5
%Calories from Fat 45.8
Fat (g) 15.8
Saturated Fat (g) 9.6
Cholesterol (mg) 46.4
Carbohydrates (g) 43.8
Dietary Fiber (g) 2.2
Total Sugars (g) 34.0
Net Carbs (g) 41.6
Protein (g) 3.2
Sodium (mg) 136.5

Pan-Seared Salmon with Fresh Blackberries

From Andie Evans
Makes 1 serving

1 (5 to 7 oz.) filet of salmon -- also works with white fish like halibut, cod or snapper

6-8 fresh blackberries -- can also add or substitute raspberries, blueberries, etc.

1/4 c. white wine

1/2 Tbsp. butter

juice of 1/2 lemon

flour to coat

salt and pepper to taste

1 Tbsp. vegetable oil

Heat a saute pan over medium heat. Coat salmon filet in flour, remove excess. Add oil to pan and heat. Add salmon filet. Cook for 3 to 5 minutes on one side, flip filet over. Add berries to pan. Deglaze pan with white wine and lemon juice. Season with salt and pepper. Reduce liquid by half. Remove pan from heat and remove fish from pan. Add butter to pan, and slowly swirl pan until butter is melted to form sauce. Pour sauce with berries over fish. Serve and enjoy!

Note: The sauce doesn't thicken much, so don't freak out if it's thin.

Roasted Cauliflower Risotto

From Andie Evans
Makes 4 servings
Time: 40 minutes

1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
3 Tbsp. EV olive oil
kosher salt and freshly ground pepper
1/4 c. sliced almonds
1/2 medium onion, finely chopped
1 1/2 c. arborio rice
1 clove garlic, minced
1/2 c. dry white wine
3 c. low-sodium chicken broth
2 Tbsp. unsalted butter
4 oz. fontina cheese, grated
1/2 c. roughly chopped fresh parsley

Position racks in the upper and lower thirds of the oven and preheat to 475 degrees. Toss the cauliflower with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.

Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.

Per serving: 506 calories, 29 fat, 38 carbs, 18 protein

Skillet Fries

From Andie Evans

Yukon Gold potatoes (or whatever kind you like)
olive oil
kosher salt
black pepper
garlic powder (or any seasoning you have on hand--experiment)

Halve the potatoes and slice them 1/8 to 1/4 inch thin. In a bowl, toss potatoes with olive oil and seasonings. Fry in a skillet over medium heat until they are golden brown and delicious.

Three Cheese Cavatappi

From Andie Evans
Makes 4 servings

Cavatappi resembles an elongated elbow macaroni. If you can't find it, you can use rotini or something similar. The addition of mint and lemon keeps the dish from getting too rich under all the cheese.

kosher salt
1 Tbsp. butter
1 Tbsp. olive oil
1/2 c. chopped shallot
9 oz. package frozen chopped brocolli
1/4 tsp. crushed red pepper flakes
coarsely ground black pepper
1/3 c. thinly sliced chives
2 Tbsp. thinly sliced fresh mint leaves
12 oz. cavatappi pasta
1/2 c. mascarpone (4 oz.)
1/2 c. mild goat cheese (3 oz.)
1/2 c. finely grated Pecorino Romano
1 Tbsp. lemon juice

Bring a large pot of well-salted water to a boil over high heat. Heat the butter and oil in a 12-inch skillet over medium heat until the butter has melted. Add the shallot and cook until just softened, about 3 minutes. Increase the heat to high and add the frozen brocolli, red pepper flakes, 1/2 tsp. salt and 1/4 tsp. pepper. Cook 3 to 4 minutes. Remove from heat and stir in 3 Tbsp. of the chives and the mint.

Meanwhile, cook the pasta according to the package directions until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot and stir in the mascarpone, goat cheese, pecorino, lemon juice and 1/4 cup of the cooking water until smooth. Gently stir in the brocolli mixture and add more water if necessary to moisten the pasta. Season to taste with salt and pepper. Serve sprinkled with the remaining chives and additional cheese.

Per serving: 650 calories

Tortellini with Sausage, Fennel and Mushrooms

From Andie Evans
Makes 8 main-course servings
Time: 50 minutes

1 Tbsp. olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
1 lb. spicy Italian sausages, casings removed, sausage coarsely crumbled
1 8-oz. package sliced fresh crimini mushrooms
4 large garlic cloves, pressed
1 Tbsp. fennel seeds, coarsely crushed
1/2 c. heavy whipping cream
1 c. chicken broth
1 16-oz. package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
1 5-oz. package fresh baby spinach leaves
1/2 c. finely grated Parmesan cheese plus additional (for serving)

Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage and mushrooms; saute until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.

Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.

Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

425 calories per serving

Lemon Ricotta Cookies

From Andie Evans

Makes 44 cookies

Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tablespoons lemon juice

1 lemon, zested

• Glaze:
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Make sure to stir the glaze each time before applying. Dip the top of the cookie in the glaze, let the excess drip off and then flip and rest on cooling rack. Let the glaze harden for about 2 hours.

Walnut Meltaways

From Andie Evans
Makes 4 dozen cookies

1 c. unsalted butter, at room temperature
1/2 c. sugar
2 c. AP flour
1/2 c. ground walnuts
1 c. chopped walnuts
1/2 c. powdered sugar, plus more for serving

Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour and then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.

Preheat the oven to 325 degrees.

Working with half of the chilled dough at a time while keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2-inch apart.

Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar coated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store in an airtight container at room temperature.) Sift additional powdered sugar over the cookies, if desired, before serving.

To make Joe-safe, use dairy-free butter.

Crown Roast of Lamb

From Andie Evans
Makes 6 to 8 servings

2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2 lbs each
1 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp freshly ground pepper
6 cloves garlic, minced
4 tsp. fresh thyme, chopped
1 1/2 tsp. ground coriander
1 to 1 1/2 Tbsp. sherry vinegar
1/2 to 1 tsp. Dijon mustard
1/2 to 1 tsp. chopped fresh rosemary leaves

Preheat the oven to 375 degrees.

If you're using American lamb, there's some prep involved. First remove the thick slab of fat (save it for stew) and the hard crescent-shaped piece of fat (throw this away, it's totally inedible). If you're using New Zealand or Australian lamb, these pieces have already been removed.

To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2 inches down from the rib ends. Cut through the fat down to the rib bones.

Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. (Have the ribs placed so they curve upwards, it'll help to not be fighting gravity.)

Bend each rack into a semicircle and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown.

Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast.

Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.

Vanilla Poached Pears

From Andie Evans

Makes 4 servings

1 750-ml bottle white wine, Riesling or Viognier

1 c. water

5 oz. vanilla sugar (approximately 3/4 cup)

1 whole vanilla bean, split and scraped

4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact

Directions

Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.

Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.

Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.

Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

Blueberry Almond Granola

From Shirley Evans

Makes 6 cups
1 serving = 1/3 c.
1 serving = 240 cal, 75 mg sodium, 36 g carb, 5 g fiber

3 c. rolled oats
1 c. oat bran
1/4 c. ground flax seed
1/4 c. wheat germ
1 c. raw whole almonds
1/2 t. salt (opt)
1/2 c. honey
1/4 c. dark brown sugar, packed
1 tsp. vanilla
3 Tbl. canola oil
1/4 c. water
3/4 c. dried blueberries (available by the raisens)

Preheat oven to 300.
In medium saucepan, bring honey, brown sugar, vanilla, oil, and water just to a bubble over low heat.

In the meantime, mix all other ingredients except blueberries in a large bowl. Pour honey mixture over oats using flexible spatula to scrape out every bit, and toss until oats are evenly moistened. Spread oats onto 2 ungreased, rimmed 11 x 17 baking sheets.
Bake at 300 for 20 minutes, stirring twice. Cool completely, then add the blueberries. Stir again.
Store in sealed container for up to 2 weeks, or longer in the freezer.

Swiss Chard Saute

From Shirley Evans

Serves 4

Each serving: 110 cal, 4 g protein, 9 g carbs, 4 g fiber, 318 mg sodium.

2 cloves garlic, thinly sliced
2 Tbl extra virgin olive oil
2 lbs ruby Swiss chard with tender stems, cut into 1/4" wide ribbons (8-10 cups)
4 Tbl water
salt and pepper

In skillet over low heat, cook garlic in oil 3 min, stirring occasionally (DON'T BURN THE GARLIC-it gets bitter)
Add Swiss chard, water and a pinch of salt. Cover; increase heat to medium and cook 5 min or until greens are tender, stirring occasionally. Serve hot.
Season lightly with salt and pepper.

Cauliflower Mash

From Shirley Evans

This is a favorite. Like mashed potatoes, only better.
40 cal. per serving, 4 g protein, 6 g carb, 2 g fiber, 55 mg. sodium.

Serves 8

1 1/2 lbs. cauliflower, cut into florets
3 cloves garlic, peeled
2 cans (14 oz. each) reduced-sodium chicken broth or vegetable broth
2 Tbl. chopped fresh chives
salt and ground black pepper

In saucepan,, combine cauliflower, garlic and broth. If cauliflower is not completely covered by broth, add water until just covered. Bring to a boil; reduce heat to medium-low. Let simmer 12 min, or until cauliflower is tender.

Drain; reserve 2 Tbl. liquid. In food processor, pulse cauliflower and garlic until smooth; add 1-3 Tbl. reserved broth if mixture is dry.

Season with salt and pepper to tast. Just before serving, stir in chives. Serve warm.

Fruit Slush

From Shirley Evans

3 c. water
1 1/2 c. sugar
Mix together in saucepan. Bring it to a boil. Remove from heat to cool.

When cool, add:
1 -46oz can pineapple juice
1 1/2 c. orange juice
1/4 c. lemon juice
3 ripe bananas
Mix all together.

Pour into plastic container and freeze. Stir occasionally as it freezes.

Serve by scooping frozen mix into glass & top with ginger ale if desired.

Cherry Streusel Delight

From Shirley Evans

Great for a brunch!

2 1/2 sticks unsalted butter, diced (1 1/4 c.)
3 c. flour
1 c. finely ground almonds
1 1/2 c. firmly packed brown sugar
1 Tbl. cinnamon
1/2 tsp. salt
2 cans (16oz each) dark sweet pitted cherries in heavy syrup
1/3 c. sugar
3 Tbl. cornstarch
1/2 tsp. almond extract
1 Tbl. powdered sugar
Heat oven to 375. Coat 9" spring-form pan with cooking spray.

In microwave safe bowl, microwave butter 30 sec or until melted. Let cool 2 min.
In bowl, combine next 5 ingredients. Using fork, slowly stir in melted butter just until dry ingredients are moistened and crumbs form. Let sit 20 min.

Using strainer, drain cherries; reserve 1 1/2 c. syrup and 1/4 c. cherries. Set aside.

In saucepan over medium heat, cook remaining syrup and sugar 2 min until sugar is dissolved. Add cornstarch and reserved syrup; Cook and stir about 2 minutes until mixture comes to boil. Boil 1 minute, stirring twice. Remove from heat. Stir in remaining cherries and almond extract.

Press 3 c. crumb mixture into bottom of prepared pan. Bake 20 min. or until golden brown. Spread cherry mixture over crust. Using hands, gently sprinkle remaining crumb mixture over cherry mixture. Bake 30 min or until edges are bubbling and crumbs are golden brown. Top with reserved cherries. Let cool completely. Sprinkle with powdered sugar.

Berry Smoothies

Makes 4 1/2 c. Enough for 4 servings.
Vary the amounts of sugar and lemon juice depending on the ripeness of the fruit.

1 medium ripe banana, peeled and cut into 8 pieces
3 1/2 cups berries, frozen
1/2 c. milk or non-dairy milk
1/2 cup white cranberry juice or apple juice
3-6 tsp. sugar
2-3 tsp. lemon juice.
3 ice cubes
Mix in blender to desired consistency. Add more sugar or lemon to taste.

Orange Julius

From Shirley Evans

1/3 c. frozen OJ concentrate (3 oz.)
1/2 c. milk or rice milk
1/2 c. water
1/4 c. sugar
1/2 tsp. vanilla
5-6 ice cubes, crushed
Combine in blender

Serves 3

Jeweled Fruit Salad

1 pint fresh strawberries, sliced
1 1/2 c. green grapes, halved
1 can mandaran oranges
1 c. fresh blueberries
1 c. fresh raspberries
1 medium kiwi, peeled and chopped

Dressing:

1 c. (8 oz) vanilla yogurt
2 Tbl. orange juice
1 Tbl. mayo
1/2 tsp. grated orange rind

Fruit Ambrosia with Creme Anglaise

From Shirley Evans

Makes 5 Servings. 250 cal each.

We had this at Country Pub by St. Peter, MN. So elegant and tasty. WOW!


1/4 c. thawed orange juice concentrate
2 Tbl sugar
1 1/2 cups orange sections (about 3 oranges)
1 1/2 cups sliced ripe banana (about 2 bananas)
1 cup seedless green grapes
1 cup fresh raspberries
1 cup fresh blackberries
1 1/4 cups Creme Anglaise, chilled

Combine orange juice and sugar in medium bowl. Add oranges, bananas, greapes, berries, tossing gently.

Spoon ambosia into each of 5 glasses; top with Creme Anglaise.

Creme Anglaise:

1 3/4 c. 1% milk
1 (3") vanilla bean, split lenghthwise
1/3 c. sugar
4 large egg yolks

Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seed and bean to milk. Cook over medium heat 6 min (DO NOT BOIL); discard bean. Remove from heat.

Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats back of spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl.Cover and chill (it will thicken as it cools). Yield: 1 3/4 c. (Serving size = 1/4 c.)

Note: You can substitute 2 tps. vanilla extract for the bean, but the flavor will suffer.
Anglaise can be stored in refrigerator up to 3 days.

Frozen Fruit Cups

From Shirley Evans
Makes 25 cups.

This is great to have frozen in individual servings. Take out and thaw slightly as needed.

2- 10 oz. pkg. frozen strawberries (thawed)
2- 6 oz pkg. frozen orange juice (thawed)
2- 20 oz. cans crushed pineapples
1- 16 oz. cans mandarin oranges
1/3 c. lemon juice
6 bananas, sliced

Do not drain fruit. Combine all ingredients. Spoon int 4-5" individual plastic containers & freeze.
Makes 25 cups.

Nutty Putty

From Shirley Evans

Kids play with this and eat it.

3 1/2 c. peanut butter
4 c. powdered sugar
3 1/2 c. corn syrup
4 c. dried milk powder

Mix together. Divide into 10-15 portions.
Portions not being used can be stored in refrigerator or freezer.

Sour Cream Cut-Out Sugar Cookies

From Diane Evans

2 c. sugar
2 eggs
1 c. sour cream
1 tsp. soda
4 tsp. baking powder
1 c. butter
1/4 tsp. salt
4 c. flour
2 tsp. vanilla

Cream together butter, eggs and sugar.
Sift dry ingredients, add to creamed mixture alternately with sour cream.

Refrigerate overnight.
Roll out on floured board.
Cut with cookie cutter.
Bake at 350, 8-10 min til lightly browned.

Puppy Chow

From Shirley Evans

Makes 10 cups

1/2 c. butter
1 c. peanut butter
2 c. semi-sweet or milk choc. chips
Melt together.
Add 1 tsp. vanilla

Pour 1 -12/0z or 15 oz box chex mix or crispex cereal in large bowl

Pour chocolate mixture over cereal. Stir well.

Add 4 c. powdered sugar.
Stir gently til well-coated.

Gingersnaps

From Diane Evans

3/4 c. shortening or margarine
1 c. brown sugar
1/4 c. molasses
1 egg
Cream til fluffy.

2 1/4 c. flour
2 t. soda
1/2 t. salt
1 t. ginger
1 t. cinnamon
1/2 t. cloves
Combine and stir into 1st batter.

Form into balls. Roll in sugar. Bake 375 for 10 min.

Christmas Gingerbread Men and Women

From Shirley Evans

3 1/2 c. flour
1 tsp soda
1 tsp salt
1 Tbl ginger
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
In large bowl, whisk together

In another bowl, mix with electric mixer:
6 Tbl. melted butter
1 Tbl. melted shortening
2/3 c. brown sugar
3/4 c. molasses

Add 1 egg and beat in.

Beat in flour mixture adding 1/2 at a time.

Form into a ball and divide in half. Wrap in plastic and pat to circle 1/2" thick. Chill at least 2 hrs.

When ready to bake, preheat oven to 350 degrees.

On floured surface, roll out each piece to 1/4" thick, dusting lightly with flour as needed.

Using a gingerbread man cut-out, cut and arrange 1" apart on parchment lined cookie sheet.

Bak 10 min or until golden at edges. Cool on a baking rack. When cool, decorate with Royal Icing.

Royal Icing:
2 Tbl meringue powder
1 lb. powdered sugar
6 Tbl water. Beat with mixer until soft peaks and glossy. Add food coloring if desired.

Quick Ragu

From Andie Evans

Makes 6 cups

Total Cook Time: 35 minutes

1/2 onion

1 stalk celery, cut into 4 pieces

1 small carrot, cut into 4 pieces

1 clove garlic

1/2 tsp. chopped fresh rosemary

3 Tbsp. extra-virgin olive oil

1 lb. ground beef

Kosher salt and freshly ground pepper

1 28-oz. can crushed tomatoes

1/2 c. whole milk

Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.

Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the beef, 1 tsp. salt and 1/2 tsp pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 c. water and 1/2 tsp. salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.

Serve over pasta.

Apple Bars

From Shirley Evans

This recipe is from Mary Chalmers in Willmar.

Crust:
2 1/2 c. flour
1 Tbsp. sugar
1 tsp. salt
1 c. crisco

Mix with a pastry blender or fork until the crust forms pea-sized lumps. (Or use 2 premade pie crusts.)

Filling:
1 egg, separated
2/3 c. milk
2/3 c. crushed corn flakes
5 c. sliced apples
1 1/2 c. sugar
1 tsp. cinnamon

Glaze:
1 c. powdered sugar
1 Tbsp. hot water
drop of almond extract

Put egg yolk in a cup and reserve egg white. Add milk to yolk and stir. Add to the pie crust dough. Mix as little as possible to make a soft ball.

Roll half of the ball to fit a 15x11-inch shallow pan. Sprinkle crushed cornflakes over dough in pan. Put apples over strust top with sugar and cinnamon. Roll out remaining dough for top crust. Pinch edges together. Beat the reserved egg white until stiff and spread on the top crust.

Bake at 375 degrees about 40 minutes.

Mix powdered sugar, water and almond extract to make glaze.

When the bars are done and still hot, drizzle with glaze.

To make this Joe-safe, use dairy-free milk.

White Chocolate Devils

From Shirley Evans
Makes 12 cupcakes
Total Time: 1 hour plus baking and chilling times

Cupcakes
1 c. AP flour
1 Tbsp. unsweetened alkalized cocoa powder
3/4 tsp. baking soda
1/8 tsp. salt
4 Tbsp. unsalted butter, softened
3/4 c. sugar
1 egg
1 tsp. vanilla extract
2 oz. unsweetened chocolate, melted
1 c. buttermilk

Position a rack in the center of the oven and preheat to 350 degrees. Line 12 muffin cups with paper liners or lightly grease and flour the pan.

In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Gently whisk the dry ingredients together until blended; set aside.

In a heavy-duty electric mixer using the paddle attachment, beat the butter with the sugar at medium speed until thoroughly blended, about 2 minutes. Beat in the egg and vanilla; scrape down the side of the bowl with a spatula and beat for 1 minute, until blended. Beat in the chocolate. At low speed, beat in the buttermilk one-third at the time, alternating it with the dry ingredients. Mix just until blended, scraping down the side of the bowl as necessary.

Divide the batter among the prepared muffin cups and bake the cupcakes for 25 to 30 minutes, until they spring back when lightly touched. Cool the muffins in the pan for 5 minutes, then remove to a wire rack and cool completely.

Filling
2 oz. white chocolate, chopped
1/2 c. heavy cream

Place the white chocolate in a stainless steel bowl. In a saucepan, bring the heavy cream to a gentle boil. Remove the pan from the heat and pour the hot cream over the white chocolate. Let the mixture stand for 30 seconds to melt the chocolate; whisk until completely smooth. Cover the bowl and refrigerate the filling for at least 4 hours, until well-chilled.

Using an electric mixer, whip the chilled white chocolate mixture until it reaches the consistency of sour cream.

With a small paring knife, cut a cone-shaped piece, 3/4-inch in diameter, from the center of each cupcake. Remove the cone-shaped pieces of cupcake and cut off the bottom of each cone, leaving a round cap for each cupcake. Discard or eat the cone bottoms and reserve the caps.

Fill a pastry bag fitted with a medium plain tip with the white chocolate filling. Pipe the filling into the hole in each cupcake. Cover the filling with the reserved caps. Place the filled cupcakes in an airtight container and place the container in the refrigerator while making the glaze.

Glaze
6 oz. semisweet chocolate, coarsely chopped
3/4 c. heavy cream
2 tsp. light corn syrup

Place the chocolate in the bowl of a food processor fitted with the metal chopping blade. Process the chocolate until finely ground, 20 to 30 seconds.

In a small saucepan, bring the cream and the corn syrup to a gentle boil. With the motor running on the food processor, pour the hot cream through the feed tube onto the chocolate. Process until smooth, about 10 seconds. Pour the glaze into a medium bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes, until slightly thickened.

Remove the cupcakes from the refrigerator. Dip the top of each cupcake into the glaze and allow the excess glaze to drip off. Place the cupcakes in the refrigerator for 10 minutes, to set the glaze. Remove the cupcakes from the refrigerator and redip the top of each cupcake in the glaze. Set the glazed cupcakes aside at room temperature.

Decoration
2 oz. white chocolate, coarsely chopped

Melt the white chocolate and fill a small parchment cone or pastry bag fitted with a small plain tip with the melted white chocolate. Drizzle the chocolate in a zig-zag or curly-cue pattern over the glazed cupcakes. Chill the cupcakes until serving.

Vanilla Cupcakes

From Shirley Evans
Makes 24 cupcakes

For cupcakes
1 c. unsalted butter, softened
2 c. sugar
4 eggs, at room temperature
1 1/2 c. self-rising flour
1 1/4 c. AP flour
1 c. milk
1 tsp. vanilla extract

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. In a large bowl of an electric mixer on medium speed, cream 2 sticks butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.

In a large bowl, combine self-rising and AP flours. In a small bowl, combine milk and vanilla extract. Add flour mixture to butter-egg mixture in four parts, alternating with milk-vanilla mixture, beating well after each addition. Spoon batter into cups about 3/4 full. Bake until tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a wire rack before icing.

For icing
1 c. unsalted butter, very soft
6 to 8 c. powdered sugar, divided
1/2 c. milk
2 tsp. vanilla extract

In large bowl of an electric mixer on medium-low speed, combine butter, 4 cups of powdered sugar, milk and vanilla and beat until smooth and creamy. Gradually add remaining powdered sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Icing can be stored for up to 3 days at room temperature.

To make these Joe-safe, use dairy-free butter and rice or soy milk.

Roast Pork with Pear and Cranberry Pan Sauce

From Andie Evans

2 lbs. pork loin
2 Tbsp. orange zest, minced
3 garlic cloves, minced
1 Tbsp. fresh thyme, minced
1/2 tsp. fresh ground pepper
1 Tbsp. kosher salt
3 pears, quartered
1 medium onion, diced
2 carrots, cut into 1-inch pieces
1/4 c. dried cranberries
1/4 c. chicken broth

Preheat oven to 375 degrees.

In a small bowl, combine zest, garlic, thyme, salt and pepper. Set aside.

Remove pork loin from packaging and pat dry with paper towels. Press the seasoning mix onto all sides of the meat.

Place the loin into a roasting pan with pears, onions and carrots and roast until internal temperature is between 150-160 degrees. (It takes about an hour in my oven, but don't rely on time. Take its temperature.)

Remove pork loin from pan. Let it sit for 5 minutes under aluminum foil or a big metal bowl before slicing.

Put the pan drippings, broth and the vegetables into a blender. Blend on high until smooth. Add more broth, if necessary, to achieve desired consistency. Stir in the dried cranberries and spoon sauce over medallion slices of pork to serve.

Pear Tart

From Shirley Evans
Makes one 10-inch tart

3 ripe pears
3 large eggs
1 c. sugar
5 Tbsp. AP flour
2 tsp. vanilla extract
12 Tbsp. butter

Preheat the oven to 350 degrees. Peel the pears, halve and core the fruit, then cut each half crosswise into thin slices, keeping the slices together.

In a mixing bowl, whisk together the eggs and sugar, then whisk in the flour and the vanilla until smooth.

In a medium saucepan over high heat, melt the butter and cook it, whisking continuously, until it browns to the color of hazelnuts, about 5 minutes. Whisk the butter into the egg mixture.

Fan out each sliced half of the pear in the shell from the center to the edge, like the spokes of a wheel. Pour the brown butter filling into the shell around the fruit, taking care to follow the fruit's contours and not to cover it completely. Bake the tart for about 1 hour, until the filling has set and the edges of the crust are golden. Let the tart cool to room temperature.

Tart Dough
2 c. flour
3 Tbsp. sugar
1 c. butter
1 tsp. vanilla
1 egg yolk

Combine the flour and sugar. Cut in the butter until it forms a meal. Then add the vanilla and yolk and blend until it comes together as a dough. Press into an 11-inch tart pan with a removable bottom.

Caramel Sauce
1 1/3 c. brown sugar
1/3 c. light corn syrup
1/4 c. butter
3/4 c. heavy cream
1/2 tsp. cognac
1 tsp. vanilla

Blend the brown sugar, corn syrup and butter and 1/4 c. cream together in a medium sauce pan. Cook until mixture reaches a boil. Boil about 1 minute. Remove from the heat and add the remaining cream very slowly, stirring constantly. Then add the cognac and vanilla.

French Toast

From Shirley Evans

Serves 4

6 large eggs
1/2 c. water
1 1/2 tsp cinnamon
1 Tbl sugar
12 slices of a french bread loaf---cut on a strong bias (about 6 " long)

Mix eggs, water, cinnamon, sugar together in large flat dish (or cake pan). Whisk until blended.

Dip slices of bread into mixture and let any excess drain off. Cook on large skillet until golden brown--about 2-3 minutes.
Turn slices over and cook for another 3-4 minutes.

Eat immediately or to hold, place slices on a rimmed baking sheet and keep warm in 200 degree oven untill ready to eat.

To serve, for each person, place 3 slices on each plate, dust with powdered sugar. Serve with a wide of butter and pure maple syrup.

Whole Grain Waffle with Cherry Sauce

From Shirley Evans

380 calories per serving
5 g total fat/ 1 g saturated fat
456 mg sodium
6 g dietary fiber
12 g protein



Cherry Sauce:

1 can sweet dark pitted cherries in syrup
2 tsp cornstarch
1/2 tsp cinnamon
In small saucepan, heat over medium heat, stirring constantly, until mixture thickens, about 1 minute . Set aside until ready to use.

Waffles:

2 cups white whole wheat flour (I use King Arthur unbleached white whole wheat--light & mild)
1/2 cup fine oatmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
3 large eggs
1/4 c. packed light brown sugar
2 c. buttermilk
1 Tbl. canola oil or extra-virgin olive oil
2 tsp. vanilla

Whisk flour, cornmeal or oatmeal, baking powder, baking soda and salt in large bowlo.

Slightly beat eggs and brown sugar in medium bowl. Add buttermilk, oil and vanilla. Whisk until well blended. Add wet ingredients to dry ingredients, stirring until just combined.

Preheat belgium waffle iron. Lightly coat with cooking spray. Add enough batter to cover about
2/3 of surface. Spread evenly with a spatula. Cook until golden brown, about 4-6 minutes.

Eat immediately or to hold, transfer to a warm baking sheet and keep warm at 200 degrees until ready to serve. Do not stack.

Warm the cherry sauce over medium heat until hot. Serve with the waffles.



1

Lighter Scalloped Potatoes

From Andie Evans

Makes 6 to 8 servings

Total Cook Time: 40 minutes

2 Tbsp. unsalted butter, plus more for the dish

3 lbs. Yukon gold potatoes, peeled and thinly sliced

2 Tbsp. AP flour

1 c. 1% milk, at room temperature

1 c. whole milk, at room temperature

Freshly ground pepper

1/4 tsp. freshly grated nutmeg

1/4 c. grated gruyere cheese

Preheat the oven to 350 degrees. Lightly butter a 3-quart baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.

Meanwhile, melt butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cooke, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 tsp. pepper, 1 1/2 tsp. salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.

Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Per serving: 290 calories, 7 g fat

Daddy's Famous Fudge

From Paul Evans
Makes about 60 1-inch pieces

2 lbs. powdered sugar
1 1/4 c. cocoa
1 c. butter
1/2 c. milk
2 Tbsp. vanilla
3 c. chopped nuts (or as desired)
16 oz. marshmallows
4 oz. cream cheese

Blend powdered sugar and cocoa together thoroughly in a large mixing bowl.

In a 2-quart microwave safe bowl, combine butter, milk and cream cheese. Microwave until all is melted. Fold in marshmallows until coated with butter mixture. Microwave and stir a bit until marshmallows are melted and mixture is creamy. Pour melted mixture into the bowl with powdered sugar and cocoa. Stir until well mixed.

Add vanilla and nuts and beat mixture to thoroughly combine (this should be done as quickly as possible after cooking is completed).

Place in a greased 2-quart oblong dish. Chill about 1 hour to harden. Cut into 1-inch squares. Serve.

**This can be made dairy-free by substituting dairy-free butter for regular butter and chocolate almond milk for the milk. Can leave out cream cheese or substitute dairy-free cream cheese.**

Raspberry Snowball Dessert

From Shirley Evans

Mom says this is the first dessert she ever made.

1 c. sugar
1 envelope Knox gelatin
1/2 tsp. salt
1 1/4 c. milk
1 c. coconut
2 c. whipped cream

Heat sugar, gelatin, salt and milk and stir until dissolved. Cool. Fold in coconut and whipped cream. Pour into jello mold and chill to set. Serve with sauce.

Sauce
10 oz. frozen raspberries
1 1/2 Tbsp. cornstarch
1 small jar current jelly

Boil until clear and slightly thick.

Party Snack Mix

Makes 8 quarts. Keeps fresh for months in coffee cans or tupperware.

Combine in large roasting pan:
2.c. salad oil
2 Tbl Worchestershire sauce
1 Tbl garlic powder
1 Tbl seasoned salt

Stir in:
2 boxes Rice Chex
1 box Cheerios
2 lbs. spanish peanuts or mixed nuts
1 box pretzel sticks

Bake at 250 degrees for 2 hours. Stir every 15 minutes carefully with a wooden spoon.

Chili Cheese Dip

From Diane Evans

We usually make this without the hamburger.

1 lb. Velveeta, cut in pieces
1 can Rotel tomatoes and green chilies
2 tsp worchester sauce
1/2 tsp chili powder
1 lb. lean ground beef, browned and drained (meat is optional)

Combine and melt in crock pot or microwave.
Serve with corn chips.

Mocha Cakes

From Shirley Evans

2 eggs
1 c. sugar
2 tsp. butter
1/2 c. boiling milk
1 tsp. vanilla
1 1/2 c. flour
1 1/2 tsp. baking powder
Cream Frosting (recipe below)
Ground peanuts

Grease and flour a 9 x 13 inch pan. Heat oven to 350 degrees.

Beat eggs until very light. Gradually add sugar to eggs, beating well. Melt butter in boiling milk. Beat milk mixture and vanilla into egg mixture.

Sift flour and baking powder together and beat into batter very quickly. Immediately pour into prepared pan.

Bake 25 to 35 minutes or until cake tests done. Cool uncovered overnight.

Cut cake into squares. Spread on all sides with Cream Frosting. Roll in ground peanuts.

Hint: If you grind a little of the cake (the trimmed edges) with the peanuts, it makes them less oily and they adhere to the frosting better.

Cream Frosting
1 lb. powdered sugar
3/4 c. butter, softened
4 Tbsp. cream
1 tsp. vanilla

Mix powdered sugar and butter. Stir in cream and vanilla; beat until smooth and of spreading consistency.

Barbequed Meatballs

This is the appetizer we enjoy every year. Always a hit. It started in the Home Town Cafe in Alden, MN, which was owned by Grandma and Grandpa Hanson. They made these meatballs every week and served them on their Sunday Buffet.

5 lbs lean hamburger---form into small balls and brown in frying pan.
Transfer browned meatballs into a large roasting pan.

Mix together in saucepan:
28 oz. catsup
1-8 oz can tomato sauce
1/4 c. worchester sauce
1/4 c. vinegar
1/4 c. lemon juice
1 tsp liquid smoke--be very careful with this.
1/2 c. honey (optional)
Heat just to boiling.
Pour over meatballs.

Bake meatballs at low temp (250 -325 or so) for 3-4 hours or more.

Or cook in crock pot for 3-4 hours or more.
Cool and store in refrigerator. It gets better the next day.

Freezes well.

Dried Beef Dip

From Shirley Evans
An Evans favorite.

1-8 oz pkg. cream cheese
1-16 oz pkg. sour cream
1-8 oz jar water chestnuts, chopped
1-8 oz pkg dry beef, chopped
1 onion, chopped fine (or to taste)
2 drops tobasco sauce

Heat thoroughly in microwave.
Serve hot with Wheatsworth crackers (or any cracker of your choice).

Nut Goodie Bars

From Shirley Evans
 Makes 2 dozen ( 1x3" ) bars
Tastes like the Pearson's Nut Goodie Candy Bar

1-1/2 lbs milk chocolate
1 square (1 oz) unsweetened chocolate
1 cup butter
1 box (3.4 oz) regular vanilla pudding mix
1/2 cup evaporated milk
1-1/4 tsp maple flavoring
2 pounds powdered sugar
1 pound Virginia salted peanuts

To prepare pan, carefully cover inside of 10 x 15" pan with aluminum foil and gently press in place, covering bottom and sides of pan. Lightly butter foil. Set aside.

To prepare bars: Melt milk chocolate and unsweetened chocolate. Spread a small amount of the chocolate to cover bottom of jellyroll pan. Put pan in freezer.

To prepare filling: In small saucepan, combine butter, pudding mix and milk. Bring to boil. Keep stirring. Don't worry if it gets a little lumpy or curdly. Keep stirring. Remove from heat.
Set aside to cool slightly. Then pour mixture into large bowl. Using electric mixer on low speed, beat in maple flavoring. Slowly add powdered sugar. Continue beating until combined and no lumps remain. Spread mixture over chocolate layer in jellyroll pan. Refrigerate till firmj.

To finish bars: Stir salted peanuts into remaining chocolate mixture. Mix well. Spread evenly over filling.

To cool bars: Refrigerate until firm. Cut into 1x3" bars or smaller for a pretty cookie tray.

Herb and Mustard Sirloin with Baked Potatoes

From Andie Evans

Makes 4 servings

Total Cook Time: 30 minutes

4 small russet potatoes, scrubbed

1 1/2 lbs. sirloin steak (1/2 inch thick)

2 Tbsp. spicy mustard, plus more for serving

2 tsp. crumbed herbes de Provence

5 Tbsp. butter

Kosher salt

Freshly ground black pepper

2 Tbsp. chopped fresh chives or scallion greens

Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.

Meanwhile pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.

Heat a large cast-iron skillet over medium-high heat. Add 1 Tbsp. butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 Tbsp. butter. Let rest for at least 5 minutes.

Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes.

Mix the remaining 3 Tbsp. butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.

To make Joe-safe, use dairy-free butter.