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Cosmic Brownies

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Cosmic Brownies

These Cosmic Brownies are absolutely out of this world!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

BROWNIES:

  • 1 1/2 c. salted butter partially melted
  • 1 3/4 c. brown sugar
  • 3/4 c. granulated sugar
  • 5 lg. eggs
  • 2 T. corn syrup
  • 1 T. vanilla extract
  • 3 c. all-purpose flour
  • 1 1/4 c. Dutch processed cocoa powder
  • 1 T. cornstarch
  • 1 tsp. salt
  • 1 tsp. baking soda

FUDGE FROSTING:

  • 1/2 c. salted butter softened
  • 3 oz. cream cheese room temperature
  • 3/4 c. Dutch processed cocoa powder
  • 3 c. confectioners’ sugar
  • 2 1/2 tsp. vanilla extract
  • Milk as needed to thin
  • Candy coated chocolate chips for sprinkling (Amazon)

Instructions

  • BROWNIES: Preheat the oven to 350 degrees. Line a 9×13-inch baking pan with parchment paper.
  • In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the partially melted butter, brown sugar, and granulated sugar for a full 5 minutes on the highest speed. The mixture will be extremely light in color and very fluffy.
  • Add the eggs, corn syrup and vanilla. Beat again on the highest speed for an additional 5 minutes.
  • Add the flour, cocoa powder, cornstarch, salt, and soda to the bowl. Beat until everything is just combined. Using a spatula, fold the mixture by hand a few times to make sure that everything is well combined.
  • Transfer the brownie batter to the prepared 9×13 pan. Spread the mixture until it is smooth and even.
  • Bake for 25-30 minutes. The brownies will rise significantly, the edges will begin to crack a little. Test the center of the brownies with a toothpick, if a few moist crumbs come up on the toothpick they are ready to come out of the oven.
  • Immediately upon taking the brownies out of the oven, drop the pan onto a cutting board a few times to let the excess air out of the center of the brownies. This will cause the brownies to deflate and give us that extra fudgy texture. While the brownies are cooling, make the frosting.
  • FUDGE FROSTING: In a large bowl, cream together the butter and cream cheese until smooth scraping the sides of the bowl as needed. Add in the cocoa powder and a teaspoon or two of milk to help bring the mixture together. Beat on the lowest speed, to avoid adding extra air to the frosting.
  • Next, add in the confectioners’ sugar, again adding a little bit of milk, as needed to bring the mixture together while mixing on the lowest speed.
  • Add the vanilla and mix until combined. The frosting should be thick, creamy, and dark in color.
  • Scoop dollops of the frosting onto the top of the brownies. The heat from the brownies will slightly melt the frosting making it easier to spread. Spread the frosting evenly over the brownies.
  • Return the brownies to the warm (but off) oven for 3-5 minutes to melt the frosting onto the brownies (this will help get that silky smooth appearance on top of the frosting)
  • Immediately sprinkle the candy-coated chocolate chips on top of the frosting. Allow the brownies to cool completely in the pan before cutting.
  • Store brownies at room temperature or in the refrigerator in an airtight container.

Notes

I like to freeze my brownies for about 30 minutes before cutting to make it easier to get the brownies out of the pan and easier to get clean cuts.

Old-Fashioned Chicken and Dumplings

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Old-Fashioned Chicken and Dumplings

Thick and creamy chicken soup loaded with light and fluffy homemade dumplings, just like mom used to make!
Course: Soup
Cuisine: American
Servings: 8

Ingredients

SOUP:

  • 2 T. olive oil
  • 2 lbs. boneless skinless chicken breasts
  • 1 lg. sweet yellow onion diced
  • 4 carrots peeled and thinly sliced
  • 3 cloves garlic minced
  • 5 T. salted butter
  • 6 T. all-purpose flour
  • 6 c. chicken broth
  • 1/2 c. heavy cream
  • 1/2 tsp. dried thyme
  • 2 bay leaves
  • 1 c. frozen petite peas optional

DUMPLINGS:

  • 2 c. all-purpose flour
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 1/3 c. heavy cream
  • 2 T. fresh minced parsley for garnish

Instructions

  • SOUP: In a 6-quart Dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove to a plate, shred, cover, and set aside. Note: The chicken may still be pink in the center, that’s okay, it will continue cooking in the broth.
  • Add carrots and onions to the Dutch oven, cook until just tender, about 3-4 minutes.
  • Add garlic and stir for another minute.
  • Reduce the heat to medium-low, add butter and flour. Using a wooden spoon stir constantly for 3 minutes to avoid lumps.
  • Add the shredded chicken and any juices back to Dutch oven, stir to coat in roux/vegetable mix. Add the chicken broth, heavy cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas if using, and cover.
  • DUMPLINGS: Meanwhile, in a large mixing bowl, whisk together flour, baking powder, salt, pepper. Using a wooden spoon, stir in cream until the mixture comes together to make a dough.
  • Remove the bay leaves from the soup and discard.
  • Using an ice cream scoop, form dough into small round balls about 1-inch in diameter (this dough mixture should yield 14-16 dumplings).
  • Place the dough balls into the simmering soup and cover with a lid. Let the dumplings simmer for 15 minutes (do not lift the lid). The dumplings are are done cooking when a toothpick inserted into the center comes out clean.
  • Ladle chicken and dumplings into bowls and garnish with parsley, Enjoy.

Holy Cannoli Cookies

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Holy Cannoli Cookies

These Christmas cookies are inspired by the iconic Italian pastry! They have all the flavors you love in a cannoli, like rich and creamy ricotta, amoretto, orange zest, mini chocolate chips, pistachios, and a drizzle of dark chocolate, Enjoy!
Course: Dessert
Cuisine: Italian
Servings: 40 cookies

Ingredients

  • 1 c. unsalted butter softened
  • 1 c. granulated sugar
  • 1 lg. egg plus 1 egg yolk
  • 1/2 c. whole milk ricotta cheese
  • 3 T. amaretto liquor
  • 1 tsp. pure vanilla extract
  • 1 tsp. fresh orange zest
  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 pinch salt
  • 1 c. mini chocolate chips
  • 1 c. roasted pistachios finely chopped
  • 2 oz. bittersweet chocolate melted for drizzling
  • Confectioners' sugar for sprinkling, optional

Instructions

  • In a large mixing bowl, using an electric hand mixer, cream the butter and sugar together until light and fluffy, scraping down the sides as needed. Add the whole egg, egg yolk, and ricotta cheese, beat until well combined. Add the amaretto, vanilla extract, and fresh orange zest, beat until combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, beat until just combined.
  • Using a wooden spoon, stir in the chocolate chips and pistachios. Cover and refrigerate the dough for at least one hour or overnight.
  • When ready to bake, place an oven rack in the middle of the oven. Preheat the oven to 375 degrees. Line 2-3 baking sheets with parchment paper; set aside.
  • Using a medium cookie scoop, drop about 1 1/2 tablespoonfuls of cookie dough onto the prepared baking sheets leaving about 2 inches in between each cookie (12 cookies per baking sheet).
  • Bake one sheet of cookies at a time for about 8-10 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
  • Once the cookies are cooled, microwave 2 ounces of bittersweet chocolate in a microwave-safe bowl on high for 20 second intervals, stirring after each interval until the chocolate is melted and smooth. Use a fork to drizzle the melted chocolate over the cookies. Be artistic and have fun with it! Let the cookies sit until the chocolate drizzle has set. Once set, dust with confectioners' sugar if desired.
  • Store cookies in the refrigerator or freezer in an airtight container with parchment paper in between each layer of cookies. Yields 36-40 cookies

Stacked Sugar Cookie Christmas Trees

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Stacked Sugar Cookie Christmas Trees

These fun and festive sugar cookies are piped with green vanilla buttercream frosting and decorated with holiday sprinkles to look like cute little Christmas trees. Would you rather decorate a real tree or a sugar cookie tree?
Course: Dessert
Cuisine: American
Servings: 24 cookie trees

Ingredients

SUGAR COOKIES:

  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 c. salted butter
  • 1/2 c. granulated sugar
  • 1 sm. egg
  • 1 tsp. vanilla extract

BUTTERCREAM FROSTING:

  • 1/2 c. salted butter
  • 1/2 c. vegetable shortening
  • 4 c. sifted confectioners’ sugar
  • 2 T. heavy cream or milk
  • 1 tsp. vanilla extract
  • 2-3 drops green gel food coloring

DECORATIONS:

  • 18-24 yellow star sprinkles for the treetops
  • Small round colorful sprinkles for ornaments

Instructions

  • SUGAR COOKIES: In a small bowl, whisk together flour and baking powder: set aside.
  • In a large bowl, using an electric hand mixer, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract, beat until well combined.
  • Turn the mixer on low, gradually add the flour mixture, scraping down the sides of the bowl as needed. Form the dough into a ball and place in a 1-gallon zip-top bag. Press the ball down to form a 1-inch-thick disc. Refrigerate for 1 hour or store for up to 7 days.
  • Preheat the oven to 375 degrees. Line two rimmed baking sheets with parchment paper and set aside.
  • Roll the dough out on a lightly floured flat surface to about a 1/4-inch thick, using additional flour as needed to prevent sticking. Use a 1-1/2 -inch round cookie/biscuit cutter to cut out the bottom of the trees, a 1 1/4-inch round cookie/biscuit cutter for the middle of the trees, and a 1-inch round cookie/biscuit cutter for the top of the trees (you will need 18-24 of each size).
  • Arrange the cookie cut-outs on the prepared baking sheets. (Note: The cookies don’t spread out, so they can be placed pretty close together.)
  • Bake one sheet at a time in the middle rack of the oven until puffy, about 5-6 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
  • BUTTERCREAM FROSTING: In a large bowl, using an electric hand mixer, cream together the butter and shortening until combined. Add half of the sifted confectioners’ sugar, beat until smooth. Add the vanilla and 2 tablespoons heavy cream, beat until combined. Add the remaining confectioners’ sugar, beat until smooth. Add the green gel food coloring a drop at a time until the desired shade is reached, about 1-3 drops.
  • Fit a piping bag with a Wilton #21 open star tip and fill the bag with green frosting.
  • TO ASSEMBLE COOKIES: Get one size of each cookie. Pipe a swirl of frosting onto the largest cookie, then place the medium-sized cookie on top. Pipe a swirl of frosting onto the second cookie, then top with the smallest cookie. Pipe a swirl on top of the final cookie.
  • Decorate with a star and round ornament sprinkles (I used tweezers to apply the sprinkle ornaments). Continue building all the cookie trees.
  • Refrigerate cookies until ready to serve.

Chocolate Peppermint Grahams

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Chocolate Peppermint Grahams

In a hurry and need a last-minute holiday treat? I’ve got you covered! Here’s a sweet treat that’s fun to make and everyone is sure to enjoy!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • 1 (11 oz.) pkg. milk chocolate melted
  • 1 (11 oz.) pkg. white chocolate melted
  • 4 peppermint candy canes crushed
  • 24 graham cracker squares (12 full-size graham crackers)

Instructions

  • Line two rimmed baking sheets with parchment paper and set aside.
  • Melt the milk chocolate in a 2-cup glass measuring cup or microwave-safe bowl for 30 seconds on high. Stir and repeat at 30 second intervals, stirring in between each interval until smooth (about a total of 90 seconds).
  • Dip one end of the graham cracker into the milk chocolate, lay on the prepared baking sheet. Repeat with all the graham crackers. Allow to set. Want the chocolate to set faster? Place the dipped graham crackers in the refrigerator for 15 minutes.
  • Melt the white chocolate in the microwave in the same manner as step 1. Dip the other end of the graham cracker in white chocolate and immediately sprinkle with crushed candy canes. Allow to set.
  • Once set, layer the chocolate peppermint grahams between parchment paper in an airtight container at room temperature. If you prefer them cold, place the container in the refrigerator.

Notes

To crush the peppermint candy canes, place them in a zip-top bag and run a rolling pin over them a few times. Kids love to do this!
For a delicious twist, swap out graham crackers for chocolate graham crackers. For a salty twist use saltine or Ritz crackers.
Feel free to use dark chocolate if you prefer.
 

Baci di Dama – Italian Hazelnut Cookies

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Baci di Dama – Italian Hazelnut Cookies

“Lady kisses,” made with two melt-in-your-mouth hazelnut cookies filled with rich dark chocolate. Enjoy with your favorite cup of coffee, tea, or milk! A great addition to your holiday cookie trays!
Course: Dessert
Cuisine: Italian
Servings: 32 sandwich cookies

Ingredients

  • 3/4 c. hazelnuts toasted and partially skinned
  • 2/3 c. all-purpose flour
  • 1/3 c. granulated sugar
  • 1/8 tsp. salt
  • 6 T. chilled unsalted butter cut into 1/2-inch pieces
  • 2 oz. bittersweet chocolate chopped

Instructions

  • Gather your ingredients before you begin.
  • Preheat the oven to 325 degrees. Line 2 rimmed baking sheets with parchment paper. Also, line the bottom of an 8-inch square baking pan with parchment paper; set aside.
  • Toast the hazelnuts on a rimmed baking sheet until fragrant, about 12 to 14 minutes, shaking the sheet halfway through toasting. To skin them, gather the warm hazelnuts in a dish towel and rub to remove some of the skins.
  • Process the hazelnuts, flour, sugar, and salt in food processor until hazelnuts are very finely ground, about 20 to 25 seconds. Add the chilled butter and pulse until dough just comes together, about 20 to 25 pulses.
  • Transfer the dough to a one-gallon zip top bag, knead briefly to form smooth ball, place in the prepared 8-inch baking pan, and press into even layer that covers bottom of pan. Freeze for 10 minutes.
  • Run knife between dough and edge of pan to loosen. Turn out dough onto a cutting board and discard parchment. Cut dough into 64 squares (8 rows by 8 rows).
  • Roll dough squares into balls and evenly space 32 dough balls on each prepared baking sheet.
  • Bake, 1 sheet at a time, until cookies look dry and are fragrant (cookies will settle but not spread), about 20 minutes, rotating sheet halfway through baking.
  • Transfer sheet to wire rack and let cookies cool completely, about 30 minutes.
  • Microwave the chocolate in small bowl at 50 percent power, stirring every 20 seconds, until melted, about 1 to 2 minutes. Let chocolate cool at room temperature until it is slightly thickened and registers 80 degrees, about 10 minutes.
  • Invert half of the cookies on each baking sheet. Spread 1/4 teaspoon chocolate onto the flat surfaces of all inverted cookies. Top with remaining cookies, pressing lightly to adhere. Let chocolate set for at least 15 minutes before serving.
  • Cookies can be stored in an airtight container at room temperature for up to 10 days.

Pecan Pralines

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Pecan Pralines

There is nothin’ better than old fashioned southern pecan pralines! Delight in these classic golden treats made with brown sugar, butter, cream, and lots of crunchy toasted pecans!
Course: Dessert
Cuisine: American
Servings: 24 pralines

Ingredients

  • 1 1/2 c. light brown sugar
  • 1 1/2 c. granulated sugar
  • 1 c. evaporated milk
  • 6 T. unsalted butter
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 c. pecan halves

Instructions

  • Gather all your ingredients before you begin. You will also need a candy thermometer.
  • Line two rimmed baking sheets with parchment paper and set aside.
  • In a large saucepan, over medium-high heat, combine the brown sugar, granulated sugar, evaporated milk, butter, and salt. Cook and stir with a long wooden spoon until the sugars dissolve and the mixture comes to a boil.
  • Continue to cook until the temperature reaches between 236-238 degrees on a candy thermometer (soft ball stage). Remove from heat and allow the praline mixture to cool for 5 minutes.
  • Stir in the vanilla and pecans, beating by hand with a long wooden spoon just until the candy begins to lose its glossiness and thickens slightly, about 2 minutes. (If you beat too long, the candy will seize and start to crumble. If you don’t beat it long enough, then pralines won’t set properly and will stay soft and sticky.)
  • Working quickly, drop heaping tablespoons (I use a small cookie dough scoop) of pecan praline mixture onto the parchment paper-lined baking sheet. If the praline mixture begins to harden in the pan, add a teaspoon of hot water at a time and stir to keep the mixture loose enough to scoop and drop.
  • Cool completely until set and the pralines have reached room temperature. Store in an airtight container on the counter for 2 weeks or freeze for up to 2 months.

Notes

Make pralines on a day when the weather is dry, humidity can make them grainy.

Homemade Mallomars

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Homemade Mallomars

A homemade version of the popular cookies featuring a lightly sweetened cracker base topped with marshmallow and covered with pure dark chocolate, Enjoy!
Course: Dessert
Cuisine: American
Servings: 12 cookies

Ingredients

  • 12 Carr’s Whole Wheat Crackers
  • 1 c. Marshmallow fluff or creme
  • 1 1/3 c. bittersweet chocolate chips
  • 2 T. vegetable oil

Instructions

  • Spray a wire rack with vegetable cooking spray and set it over a rimmed baking sheet lined with parchment paper. Place the crackers on the wire rack.
  • Using 2 greased spoons, top each cracker with 1 heaping tablespoon of marshmallow fluff. Freeze, uncovered, until the fluff is firm, about 15 minutes.
  • Microwave the chocolate and oil together in a covered bowl, stirring every 20 seconds, until melted and smooth.
  • Working with 1 cracker at a time, use a fork to hold it over the bowl of melted chocolate. Use a spoon to coat the top and sides completely with chocolate, letting the excess chocolate to drip back into the bowl.
  • Return the chocolate-coated cookies to the wire rack. Freeze, uncovered, until the chocolate is set, and the fluff is firm, about 15 minutes.
  • Transfer to the refrigerator until ready to serve. Yields 12 cookies

Notes

Carr’s Whole Wheat Crackers, an English import are found in the cookie aisle of most supermarkets. They’re lighty sweetened like graham crackers, but more sturdy.

Pumpkin Custard

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Pumpkin Custard

My smooth and creamy pumpkin custard topped with maple whipped cream and candied pecans is naturally gluten-free, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

CANDIED PECANS:

  • 1 lg. egg white
  • 1 T. water
  • 1 lb. pecan halves
  • 1/2 c. brown sugar
  • 1/2 c. granulated sugar
  • 3/4 tsp. salt
  • 1 tsp. ground cinnamon

PUMPKIN CUSTARD:

  • 2 lg. eggs
  • 1 (15 oz.) can 100% pure pumpkin
  • 1 (12 oz.) can evaporated milk
  • 1/2 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. fresh ground nutmeg
  • 1/2 tsp. salt

MAPLE WHIPPED CREAM:

  • 1 c. heavy whipping cream
  • 1 1/2 T. pure maple syrup

Instructions

  • CANDIED PECANS: Preheat the oven to 250 degrees. Grease or butter the bottom of a large-rimmed baking sheet.
  • In a large bowl, beat together the egg white and water until frothy.
  • In a separate bowl, stir together the sugars, salt, and cinnamon.
  • Add the pecans to the egg-white mixture. Using a spatula, fold and stir the pecans until completely coated.
  • Add the pecans to the sugar mixture, folding and stirring the pecans until completely coated. When the pecans are properly coated, there will be no sugar mixture left in the bowl.
  • Spread the sugar-coated pecans out on the buttered baking sheet, in a single layer.
  • Bake for 1 hour, stirring every 15 minutes. Let them cool completely before storing them in an airtight container at room temperature. These will last several weeks if they aren’t eaten before that!
  • PUMPKIN CUSTARD: Preheat the oven to 425 degrees. Lightly spray eight (8 oz.) ramekins with non-stick spray and set aside.
  • In a large bowl, whisk together the eggs. Add the remaining ingredients, whisk to combine. Ladle or pour the mixture into eight prepared ramekins (about 3/4 full) and place on a large, rimmed baking sheet.
  • Bake for 5 minutes at 425 degrees. Reduce the temperature to 350 degrees, bake for an additional 25 minutes for a total of 30 minutes.
  • Place the baking sheet on a wire rack to cool. Cover with plastic wrap and refrigerate until ready to serve. Top with Maple Whipped Cream and Candied Pecans.
  • MAPLE WHIPPED CREAM: In a large mixing bowl, using an electric mixer, whip the cream and maple syrup together until soft peaks form. Serve over the Pumpkin Custard.

Frito Corn Salad

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Frito Corn Salad

Our salad is bursting with flavor! Sweet corn, red bell peppers, scallions, spicy jalapeno, cheddar cheese, and crunchy chili Fritos tossed in a tasty dressing. The perfect side dish for all your get-togethers!
Course: Salad
Cuisine: American, Mexican
Servings: 6

Ingredients

SALAD:

  • 24 oz. frozen corn thawed
  • 1 red bell pepper seeded and diced
  • 2 T. chopped cilantro
  • 4 scallions thinly sliced
  • 1 jalapeño seeded and diced
  • 1 c. shredded cheddar cheese

DRESSING:

  • 1/2 c. mayonnaise
  • 1/2 c. sour cream
  • 1 T. lime juice
  • 1/2 tsp. chili powder
  • Salt and pepper to taste
  • 1 (6 oz.) bag chili cheese corn chips

Instructions

  • SALAD: In a large bowl, toss together the thawed corn, red bell pepper, cilantro, scallions, jalapeno, and shredded cheddar cheese.
  • DRESSING: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
  • TO ASSEMBLE: Pour the dressing over the corn salad, gently toss to coat.
  • Chill the salad for at least 30 minutes before serving to allow the flavors to marry. Stir in Fritos corn chips just before serving, Enjoy!

Meatballs in Marinara over Creamy Polenta

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Meatballs in Marinara over Creamy Polenta

Tender meatballs simmered in homemade marinara sauce served over smooth, creamy polenta. A dish that warms the heart and satisfies the soul. Perfect any time you’re craving a comforting home-cooked meal.
Course: Entrée
Cuisine: American, Italian
Servings: 6

Ingredients

MARINARA SAUCE:

  • 1 (28 oz.) can whole peeled tomatoes
  • 1 sm. yellow onion peeled and quartered
  • 2 springs fresh basil
  • 5 T. unsalted butter

MEATBALLS:

  • 1 lg. egg
  • 1 clove garlic pressed
  • 1/2 c. Italian-style breadcrumbs
  • 1/2 c. finely grated Parmesan cheese
  • 1/2 c. whole milk
  • 1/4 c. fresh chopped parsley
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 8 oz. bulk sweet Italian or breakfast sausage
  • 8 oz. ground pork

CREAMY POLENTA:

  • 2 c. whole milk
  • 1 tsp. salt
  • 1 c. instant polenta
  • 4 oz. mascarpone or cream cheese
  • 1/4 c. finely grated Parmesan cheese plus more for serving
  • Freshly ground black pepper
  • Fresh basil leaves for garnish

Instructions

  • MARINARA: Place the tomatoes and their juices in a Dutch oven or medium pot. Using your hands or a potato masher, break up the tomatoes into bite-size pieces. Add onion, basil, and butter to the pot. Bring to a simmer over medium-low heat. Reduce the heat to low, partially cover, and cook, stirring occasionally, until the onions are very soft, about 40 minutes. Discard the onions and basil. Note: The sauce can be made 3 days in advance. Let cool, then store in an airtight container in the refrigerator until ready to use.
  • MEATBALLS: Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly spray with cooking spray.
  • In a large bowl, combine egg, garlic, Italian breadcrumbs, Parmesan cheese, milk, parsley, salt and pepper. Crumble the sausage and pork over the egg mixture. Using clean hands, mix until just combined. Form the pork mixture into 2-inch balls (about 3 tablespoons each) and arrange on the prepared baking sheet.
  • Bake the meatballs, turning after 10 minutes, until lightly browned, about 15 minutes.
  • Transfer the meatballs to the sauce. Cover and simmer over low heat, turning occasionally, until the flavors meld and the meatballs are cooked through, about 10 minutes. Remove from the heat.
  • Season the sauce with salt and pepper. Cover the pot while the polenta cooks.
  • CREAMY POLENTA: Meanwhile, in a large pot over medium-high heat, combine the milk, salt, and water, while whisking, slowly add the polenta in a steady stream. Bring to a boil, then reduce the heat to low and continue to cook, whisking vigorously, until the polenta is thick and creamy about 3 minutes. Remove from the heat. Stir in the mascarpone and Parmesan cheese; season with pepper to taste.
  • Spread the polenta onto a platter. Spoon the meatballs and sauce over the polenta. Garnish with basil and sprinkle with Parmesan cheese.

Notes

If you’re short on time, you could use Raos marinara sauce in place of homemade marinara.

Dungeness Crab Tacos

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Dungeness Crab Tacos

Fresh caught Dungeness crab tacos topped with homemade corn salsa and cilantro lime crema, Enjoy!
Course: Entrée
Cuisine: American, Mexican
Servings: 10 tacos

Ingredients

CORN SALSA:

  • 2 ears corn on the cob
  • 2 c. cherry tomatoes sliced in half
  • 6 green onions thinly sliced
  • 1/2 c. cilantro chopped
  • 3 T. finely diced jalapenos seeds & membranes removed
  • 5 cloves garlic pressed
  • 2 T. extra virgin olive oil
  • 1 lime zest and juice
  • 1/2 tsp. salt

CILANTRO LIME CREMA:

  • 1 c. sour cream
  • 1/4 c. mayonnaise
  • 3 cloves garlic pressed
  • 1/2 c. cilantro
  • 1 lime zest and juice
  • 1/2 tsp. salt

TACOS:

  • 10 corn tortillas
  • Extra virgin olive oil for brushing
  • 2 c. fresh cooked crab meat about 2 whole Dungeness crabs
  • 2 c. shredded white sharp cheese or mozzarella or combo

Instructions

  • CORN SALSA: Shuck the corn on the cob. Cut the corn kernels off the cob, and place into a medium bowl.
  • To the bowl, add tomatoes, green onions, cilantro, jalapenos, garlic, lime zest and juice, olive oil, and salt. Gently toss to combine. Cover and refrigerate until ready to use.
  • CILANTRO LIME CREMA: In a food processor or blender, add sour cream, mayonnaise, garlic, cilantro, lime zest and juice, and salt. Process until creamy, but green flecks are still visible. Pour into a small bowl, cover, and place in the refrigerator until ready to serve.
  • TO ASSEMBLE THE TACOS: In a large nonstick skillet over medium heat, brush olive oil on one side of a tortilla, flip and brush the other side. Once the corn tortilla is crisp, flip and immediately top with a handful of cheese and crab.
  • Once the cheese has melted and the crab is warmed, remove the taco to a serving plate. Repeat these steps with the remaining tortillas. (I use two skillets at the same time making the cooking time faster.)
  • Top each taco with corn salad and cilantro lime crema and serve. Enjoy!

Patriotic Cake Batter Cookies

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Patriotic Cake Batter Cookies

Celebrate the 4th of July with these festive cake batter cookies topped with cake batter cream cheese frosting and red, white, and blue sprinkles!
Course: Dessert
Cuisine: American
Servings: 16 giant cookies

Ingredients

CAKE BATTER COOKIES:

  • 1 1/2 c. salted butter softened
  • 1 1/2 c. granulated sugar
  • 3 lg. eggs
  • 1 1/2 tsp. cake batter flavoring (I use LorAnn super strength flavoring)
  • 4 1/2 c. all-purpose flour
  • 3 tsp. baking powder
  • 1/4 c. red, white, and blue sprinkles

CAKE BATTER CREAM CHEESE FROSTING:

  • 1 (8 oz.) pkg. cream cheese room temperature
  • 1/4 c. butter softened
  • 1/2 tsp. cake batter flavoring (I use LorAnn super strength flavoring)
  • 4 c. confectioners’ sugar
  • 1-2 tsp. milk to thin frosting, needed
  • Red, white, and blue sprinkles for decorating

Instructions

  • Preheat the oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper and set aside.
  • CAKE BATTER COOKIES: In the bowl of a stand mixer fitted with a whisk attachment, cream together the butter and sugar until light and fluffy, scraping down the sides as needed. Add the eggs, and cake batter flavoring. Beat until combined.
  • In a medium bowl, whisk together the flour and baking soda. Add the flour mixture to the butter and sugar mixture a cup at a time. Using a paddle attachment beat until combined. Add sprinkles to the cookie dough; stir to combine.
  • Scoop out 1/3 cup of dough and roll into a ball. Arrange 6 dough balls per baking sheet. Gently flatten the dough balls with the bottom of a floured cup or glass, it should resemble the shape of a hockey puck. Repeat with the remaining dough.
  • Bake for 14-16 minutes or until the centers of the cookies have puffed up and are no longer glossy. Remove the baking sheet from the oven to a wire rack and allow the cookies to cool.
  • CAKE BATTER CREAM CHEESE FROSTING: While the cookies are cooling, make the frosting. In a large bowl using a hand mixer, beat the softened butter, cream cheese, and cake batter flavoring until smooth. Add the confectioners’ sugar, one cup at a time, beating after each addition until it is fully incorporated. If needed, add milk a teaspoon at a time until you've reached the desired consistency.
  • Add the frosting to a piping bag, fitted with a 2A tip. Starting in the middle of the cookie, pipe the frosting into a spiral. Sprinkle with some red, white, and blue sprinkles.
  • Store leftover cookies in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. Enjoy!

Margarita Shrimp

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Margarita Grilled Shrimp

These grilled shrimp skewers are loaded with flavor and charred to perfection! Serve over a bed of buttered rice or summer salad, Enjoy!
Course: Appetizer, Entrée
Cuisine: American, Mexican
Servings: 4

Ingredients

SHRIMP:

  • 1 lb. jumbo shrimp peeled and deveined

MARINADE:

  • 1/3 c. olive oil
  • 2 lg. cloves garlic roughly chopped
  • 1 tsp. minced jalapeno
  • 2 tsp. brown sugar
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 tsp. tequila optional

GARNISHES:

  • Chopped cilantro for garnish
  • Lime wedges for serving
  • Buttered rice for serving, optional

Instructions

  • Shrimp can be grilled with or without skewers. If using wood skewers, soak them in water for 30 minutes prior to grilling.
  • Place the shrimp in bowl or gallon size Ziploc bag; set aside.
  • MARINADE: In a pint jar combine the olive oil and spices. Using an immersion blender, process until smooth. You can also use a bullet, blender, or food processor.
  • Pour the marinade over the shrimp to evenly coat. Cover or seal and refrigerate for 2 to 3 hours, tossing about halfway through.
  • If using tequila, drizzle over the shrimp and toss to combine. If using skewers, thread the shrimp onto the skewers.
  • Heat the grill to medium-high. Make sure cleaned and oiled. Set the shrimp on the grates and grill for 3 to 4 minutes on each side until the shrimp are pink and lightly charred. Smaller shrimp will take less time. Transfer the shrimp to a platter or bowl and garnish with cilantro. Serve with lime wedges to squeeze over the shrimp.

Mississippi Pot Roast Tacos

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Mississippi Pot Roast Tacos

Crispy tacos filled with tender, slow cooked roast beef, pepperoncini peppers, and melted cheese served with a crazy good au jus for dipping, Enjoy!
Course: Entrée
Cuisine: American
Servings: 16 tacos

Ingredients

  • 1 (3-4) lb. chuck roast
  • 1 packet Au jus gravy mix
  • 1 packet Ranch dressing mix
  • 1/2 c. unsalted butter sliced into pats
  • 1/2 jar sliced pepperoncini peppers with juice
  • 1 bag corn tortillas
  • 1 lb. shredded low-moisture mozzarella cheese
  • Chopped cilantro for garnish
  • Whole pepperoncini peppers for serving, optional

Instructions

  • Place the roast into the bottom of a 5 to 6-quart slow cooker. Sprinkle with Ranch dressing mix and Au Jus mix. Top with 1 stick of butter, cut into pats, and half a jar of pepperoncini peppers with juice.
  • Cook on LOW for 6 to 8 hours or on HIGH for 4 hours. Remove the meat and shred with two forks. Place the meat back into the slow cooker.
  • Heat a large frying pan over medium heat. Dip both sides of a corn tortilla in the broth from the slow cooker and place in the fry pan. (The juice on the tortillas is basically your “oil” so no need to add anything else to the pan.)
  • Add some shredded beef on half of the tortilla, add some shredded mozzarella cheese on the other half. Using a spatula, fold the tortilla in half to make a taco. Cook on both sides until golden brown and crispy. Repeat with the remaining tortillas.
  • Serve the tacos with au jus and enjoy!

Summer Burrata Board

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Summer Burrata Board

Indulge in creamy burrata paired with summer tomatoes, juicy peaches, and sweet Rainier cherries creating a stunning centerpiece perfect for entertaining!
Course: Appetizer, Salad
Cuisine: American, Italian

Ingredients

  • 1 (8 oz.) container burrata cheese broken
  • 2-3 peaches or nectarines pitted and cut into wedges
  • Rainier cherries pitted and cut in half
  • 5 oz. cherry or grape tomatoes cut in half
  • 3-4 Persian cucumbers sliced and cut into half-moons, optional
  • Fresh basil leaves
  • Olive oil for drizzling
  • Balsamic glaze for drizzling
  • Sea salt and fresh cracked black pepper to taste
  • 1-2 Baguettes sliced & toasted for serving, optional
  • Assorted crackers for serving, optional

Instructions

  • Find a beautiful plate or board. Arrange each ingredient vertically.
  • Drizzle the burrata with good quality olive oil, and sprinkle with sea salt and fresh cracked pepper.
  • Drizzle the fruit with balsamic glaze. Garnish the board with fresh basil and mint.
  • Serve as a beautiful salad or appetizer with crostini or crackers, enjoy!

Walking Banana Pudding

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Walking Banana Pudding

A tasty portable treat that’s ready in 5 minutes! Nilla wafer cookies topped with vanilla pudding, sliced bananas, whipped cream, and a cherry on top, Enjoy!!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

  • 6 (1 oz.) bags Nilla wafer cookies
  • 1 (3.25 oz.) box instant vanilla pudding mix
  • 2 c. cold milk (I use 1%)
  • 2 med. bananas sliced
  • 1 spray can whip cream
  • Maraschino cherries for garnish

Instructions

  • Cut the cookie bags open and fold over the tops. Remove 3 cookies from each bag and set aside for garnish.
  • In a medium bowl, whisk together the pudding mix and cold milk according to the package directions.
  • Slice the bananas and drain the maraschino cherries.
  • To Assemble: Measuring with your heart, spoon the vanilla pudding over the cookies in each bag. Top with sliced bananas. Garnish with whipped cream, reserved cookies, more banana slices, and maraschino cherries!

Quinoa Salad with Cherries and Pistachios

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Quinoa Salad with Cherries and Pistachios

Here’s a great summer salad that combines quinoa with the sweetness of cherries and the crunch of pistachios dressed in a lemony vinaigrette. It’s light, healthy, and full of flavor, Enjoy!
Course: Salad
Servings: 6

Ingredients

LEMON VINAIGRETTE:

  • 2 T. olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

SALAD:

  • 1 c. uncooked quinoa rinsed
  • 2 c. vegetable broth
  • 2 c. pitted and halved fresh cherries
  • 1 c. chopped Kirby cucumbers sliced and halved
  • 1/2 c. scallions
  • 1/3 c. roughly chopped pistachios
  • 2 handfuls arugula
  • 1/4 c. chopped parsley
  • 1/4 c. chopped mint optional

Instructions

  • LEMON VINAIGRETTE: In a small bowl, whisk together all ingredients; cover and refrigerate until ready to serve.
  • SALAD: Add the quinoa and broth to a pot and bring to a boil. Stir, cover, reduce to a simmer for 15 minutes or until the broth is absorbed. Remove from the heat and let sit covered for 5 minutes. Fluff with a fork.
  • When the quinoa is cooled, add all the components to a large bowl. Refrigerate until ready to serve.
  • Just before serving drizzle the salad with the vinaigrette and toss to combine, Enjoy!