Yield:  24 bars

INGREDIENTS

1 cup unsalted butter, softened

1 cup light brown sugar

1 egg yolk

1 teaspoon pure vanilla extract

2 cups all-purpose flour

¼ teaspoon salt

8 ounces milk chocolate, cut into 1-inch squares

¾ cup finely chopped walnuts

PREPARATION

Preheat oven to 350 degrees F

In an electric mixer, cream the butter, sugar, egg yolk and vanilla until light and fluffy.  Gradually add in the flour and salt and mix thoroughly.  Transfer the batter to a 9×13x2 inch baking pan and spread evenly.  Bake approximately 20-25 minutes or until bars are slightly browned.  Remove from oven and immediately place the chocolate squares on the top of the bars and spread evenly.  Sprinkle the top with nuts and allow bars to cool, before serving.

Yield: 3 dozen

INGREDIENTS

1 stick butter, softened

½ cup granulated sugar

1 egg yolk

½ teaspoon pure vanilla extract

1 square unsweetened chocolate, melted

1 cup all-purpose flour

¼ teaspoon salt

2 cups finely chopped pecans or walnuts

1 egg white, whipped until frothy

PREPARATION

Preheat oven to 350 degrees F

In an electric mixer, with paddle attachment, blend butter and sugar.  Add the sugar, egg yolk, vanilla and melted chocolate and blend until well combined.  Add the flour and salt and mix well.  Roll into balls and dip into the egg whites until coated.  Roll in the chopped nuts and place on a parchment lined baking sheet or Silpat.  Gently, press your thumb into each cookie to make a small indentation that will be filled with frosting after the cookies are baked.  Bake for 10-12 minutes, until the cookies are slightly browned.  Remove from oven and place on a wire rack for cooling.  After thoroughly cooled, frost with your favorite frosting and let frosting dry before storing in an airtight container.

Yield: 4 dozen

INGREDIENTS

1 cup butter, softened

1 cup vegetable oil

1 cup confectioner’s sugar

1 cup granulated sugar

1 teaspoon salt

1 teaspoon cream of tartar

1 teaspoon vanilla

2 eggs

4 cups all-purpose flour

PREPARATION

In an electric mixer, cream butter, oil and sugars until light and fluffy.  Add eggs, vanilla and salt.  Combine dry ingredients and blend thoroughly.  Cover cookie dough with plastic wrap and refrigerate for a minimum of one hour.

Preheat oven to 350 degrees F.

Roll dough into small balls and place on a parchment lined baking sheet or Silpat.  Flatten the balls with the bottom of a glass or with the palm of your hand.  Sprinkle each cookie with some confectioner’s sugar and bake for approximately 12 minutes or until lightly browned.  Remove from the oven and let the cookies cool slightly.  While still warm, dust the cookies with additional confectioner’s sugar.  Remove cookies to wire rack and let cool completely.

Yield:  24

INGREDIENTS

3 ounces cream cheese, softened

½ cup + 1 tablespoon butter, softened

1 cup sifted flour

1 egg

¾ cup dark brown sugar, firmly packed

1 teaspoon pure vanilla extract

2/3 cup finely chopped pecans

Dash of salt

Confectioner’s sugar to sprinkle on top of tarts

PREPARATION

Preheat oven to 325 degrees F.

Combine cream cheese, ½ cup butter and flour.  Mix thoroughly and cover and chill dough for approximately 1 hour.  Once chilled, divide the dough into 24 small balls and press into the sides and bottom of 2 ungreased miniature muffin pans.  Combine egg, brown sugar, vanilla, salt and remaining 1 tablespoon of butter and beat until smooth.  Sprinkle 1/3 cup pecans equally into the 24 tart shells.  Divide egg mixture equally among the 24 tarts.  Sprinkle the remaining 1/3 cup of pecans on top of tarts.  Bake tarts for approximately 20-25 minutes or until the tarts are golden brown.  Remove from oven and cool on a wire rack.  Sprinkle tops of tarts with confectioner’s sugar.

Yield: 25 bars

INGREDIENTS

1 stick of butter, melted

1 ½ cup graham cracker crumbs

1 cup chopped pecans or wanuts

1 cup semi-sweet chocolate chips

1 1/3 cups flaked coconut

1 1/3 cups sweetened condensed milk

PREPARATION

Preheat oven to 350 degrees F

Pour melted butter into a 13×9x2 inch baking pan and tilt to cover the entire bottom of the pan evenly.  Sprinkle the graham cracker crumbs evenly over the butter.  Sprinkle an even layer of each of the following ingredients: nuts, chocolate chips and coconut.  On top of the layers, drizzle the sweetened condensed milk evenly.  Bake the bars in the oven for approximately 25 minutes or until the bars are lightly browned and the chips are melted.  Remove from oven and cool thoroughly, before slicing. 

Note:  Evaporated milk is not a suitable substitute for the sweetened condensed milk.

Yield: 8 Servings

INGREDIENTS

Crust

1 ¾ cup graham cracker crumbs

3 tablespoons light brown sugar

½ teaspoon cinnamon

1 stick of butter, melted

Filling

3 – 8 ounce packages of cream cheese, softened

1 – 15 ounce can pumpkin puree

3 eggs + 1 egg yolk

¼ cup sour cream

1 ½ cup granulated sugar

½ teaspoon cinnamon

1/8 teaspoon fresh nutmeg

2 tablespoons all purpose flour

1 teaspoon pure vanilla extract

PREPARATION

Pre-heat oven to 350 degrees F

Crust:  In a medium bowl, combine graham cracker crumbs, sugar and cinnamon.  Add the melted butter and with a fork combine thoroughly.  Press the crumb crust mixture down flat into a 9-inch springform pan.  Set aside.

Filling:  In an electric mixer, with paddle attachment, beat the cream cheese until smooth.  Add the pumpkin puree, eggs, egg yolk, sour cream, sugar and spices and mix well.  Add the flour and vanilla.  Beat until well combined.

Assembly:  Pour the cheesecake batter into the crust and spread evenly.  Bake in the oven for approximately 1 hour or until a knife inserted into the middle of the cheesecake comes out clean.  Remove from oven and let cheesecake sit for approximately 15 minutes.  Cover with plastic wrap and refrigerate for a least 4 hours. 

Serving:  Remove the cheesecake from the springform pan and cut into wedges.  Serve with a dollop of fresh whipping cream and garnish with a sprig of mint. 

Source:  Paula Deen - Food Network

Yield: ½ cup

INGREDIENTS

½ cup butter, softened

4 teaspoons packed brown sugar

¼ teaspoon freshly ground nutmeg

¼ teaspoon ground cinnamon

PREPARATION

Combine butter, brown sugar and spices together.  Blend well, using a whisk or an electric mixer.  Use on pancakes, French toast or with hot dinner rolls.  Store remainder in the refrigerator.

Yield: 8 Servings

INGREDIENTS

Crust

1 ½ cups all purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

¼ cup (1/2 stick) butter

¼ cup vegetable shortening

1 teaspoon white or cider vinegar

4-5 tablespoons ice water

Filling

6 tablespoons butter

6 tablespoons all purpose flour

2 ½ chicken stock

6-7 cups boneless, skinless cooked chicken, torn into 1 inch pieces

¼ teaspoon salt

16 ounce bag frozen peas and carrots

1 cup sweet onions, finely chopped and sauté

PREPARATION

Crust:  In a food processor, pulse a few times to combine the flour, salt and baking powder.  Add in the butter and shortening and pulse until the mixture is crumbly (pea size lumps).  Mix the vinegar with 4 tablespoons of water.  Pour the water mixture into the processor with the flour and pulse until the dough begins to come together, adding additional tablespoon of water, if needed.  Remove from processor and form dough into a flattened disk.  Wrap in plastic wrap and refrigerate for at least 30 minutes.

Filling:  Heat the butter until melted and then stir in the flour.  Cook the roux for several minutes and then gradually pour in the stock, whisking constantly.  Cook and stir sauce over medium heat until it comes to a boil, then reduce the heat and simmer for approximately 5 minutes, until thick.  Stir in the chicken, vegetables and salt and pepper to taste.  Spoon the filling into a 9×13x2 inch baking pan or a 2 ½ quart deep casserole dish.  Roll the crust out slightly larger than the baking dish.  Place it on top of the filling; cut several vent holes and use any scraps of dough to decorate.

Bake the pie in a pre-heated 375 degree F oven for 50-60 minutes, until the crust is golden brown and the filling is bubbly.

Source:  King Arthur Website 

Yield: 12 Servings

INGREDIENTS

1 lb navy or great northern white dried beans

1 medium sweet onion, finely chopped

10 sprigs of parsley, finely chopped

2 teaspoons rosemary or thyme, finely chopped

1 bay leaf

2 potatoes, peeled and chopped into cubes

2 cloves of garlic, finely chopped

2 cups of ham, chopped into 1 inch cubes

1 medium carrot, chopped into small pieces

1 6 ounce can of tomato paste

8 cups of water or chicken stock

Salt and pepper to taste

PREPARATION

Place dried beans in a large pan and cover with 2 inches of cold water.  Bring to a boil and simmer for 5 minutes.  Remove from heat and cover.  Let sit for 1 hour and then drain the water from beans and set beans aside.

In a large stockpot, combine the beans, herbs, ham, onion, carrot, garlic, tomato paste and chicken stock or water.  Bring to a boil and then cover and simmer for about 1½ hours or until beans and vegetables are tender.  Remove bay leaf and discard before serving.  Serve soup piping hot with salad and crusty bread.

Note: For a vegetarian version, omit the ham and use vegetable stock or water.

I love to make soups and although I tend to use chicken or vegetable stock most of the time, occasionally I’ll be making a beef stew or beef vegetable soup and need to add some beef stock.  In the past, I have been reluctant to use it, as most of it was loaded with sodium and tasted horrible.  Thankfully, most manufacturers have started to offer lower sodium varieties in all of their stocks, including beef stock.

Recently, when I was at the store and wanted to pick up some beef stock for a stew I was going to make, I noticed a new brand on the shelf “Bold Stock” from College Inn.  I decided to give it a try, instead of the regular beef stock that I would normally use in my stew.  The variety that I picked up was “Beef Sirloin” flavor and the label said that the stock was made with select beef, carrots, celery and onion and would provide a more intense flavor for sauces, risottos and soups.

I used the Bold Stock in my beef stew, instead of my usual stock.  It did indeed provide a more intense beef flavor to my stew and this was accomplished without a heavy sodium taste.  However, there was a distinctive “sirloin” flavor to my stew, one than I don’t get using the normal beef stock.  Although, on the label it says “beef sirloin” flavor, somehow I didn’t think that it would be quite as pronounced a sirloin flavor as it was in the dish.  Mind you, it didn’t taste bad at all, just different and not expected. 

Consequently, I would recommend this product, if you are looking to really enhance a beef dish and want a fairly intense “sirloin beef” flavor in it.  If not, and you are trying to achieve a milder, beef flavor to a stew or soup, I would stick with the regular low-sodium beef stocks that are offered by a number of food manufacturers, including the regular College Inn brand. 

Yield: 8 Servings

INGREDIENTS

5 strips of bacon, diced

1 rib celery, chopped

½ cup yellow onion, finely chopped

1 small carrot, peeled and diced

1 red bell pepper, cored, seeded and diced

1 green pepper, cored, seeded and diced

6 fresh basil leaves, chopped and divided

1 teaspoon minced garlic

1 28-ounce can whole tomatoes

1 tablespoon chicken base

1 cup half and half

PREPARATION

Cook bacon in a stockpot.  Drain all but 1-2 tablespoons drippings.  Add celery, onion, and carrot and cook 2 minutes.  Add peppers, half of the basil and garlic, cook for 2 minutes.  Add tomatoes and simmer over medium heat, 5 minutes.  Add the chicken base and stir to dissolve.  Transfer mixture to blender and puree in batches.  Return to the stockpot.  Add half and half and remaining basil.  Simmer over medium heat for approximately 45 minutes.  Top with croutons and freshly chopped basil.

Yield:  6 Servings

INGREDIENTS

½ cup golden raisins

1 cup boiling water

1/3 cup slivered almonds

3 ½ cups cooked medium or long grain rice, at room temperature

2 ½ cups milk

2 ½ cups heavy cream

2/3 cup sugar

Pinch of salt

2 teaspoons finely grated orange zest

1 ¼ teaspoons pure vanilla extract

1 teaspoon ground cinnamon

½ teaspoon finely grated lemon zest

¼ teaspoon ground fennel seeds

PREPARATION

In a bowl, place the raisins and cover with boiling water and let sit until plumped, approximately 5 minutes.  Drain.

In a skillet over medium heat, toast the almonds until golden and fragrant, 3-5 minutes.  Remove from heat.

In a large saucepan, combine the rice, milk, cream, sugar and salt.  Bring to a simmer stirring over medium heat.  Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes.  Continue to cook, stirring occasionally to prevent the rice from sticking, until spoon is just able to stand up in the pudding.  Remove from heat and stir in the raisins, almonds, and remaining ingredients.  Serve warm with dollop of whipped cream. 

Source:  Emeril Lagasse - 2003

Yield:  6 Servings

INGREDIENTS

2 tablespoons olive oil

1 tablespoon unsalted butter

6 thinly sliced pork tenderloins, approximately ¼ inch thick

2 eggs, slightly beaten

2 cups Panko or other fine bread crumbs

Salt and pepper, to taste

PREPARATION

In a shallow baking dish, beat eggs with a fork.  In another shallow dish, place the Panko or other bread crumbs, spreading them out in the bottom of the pan.  Add salt and pepper and any other seasonings that you would like to the flour mixture.  Dip pork tenderloins in the beaten egg mixture, coating all the surface and then immediately dredge them into the bread crumb mixture, making sure that the tenderloin is entirely coated with the bread crumbs.

In a large skillet over medium heat, heat the oil and butter.  Using tongs, carefully add the tenderloins to the skillet and saute approximately 3-4 minutes on each side, until they are golden brown and tender.  Be careful not to cook too quickly, or you will burn the breading and the tenderloin will not be cooked.  Remove from skillet and let the tenderloins drain a bit on a paper towel.  Serve immediately with your favorite vegetable and salad for a meal; or stack 2 tenderloins on a hard roll, add some slices of cheese, lettuce and you’ve got a great hot sandwich in no time!

Yield:  4 Servings

INGREDIENTS

4 boneless chicken breasts – halved

1 tablespoon olive oil

2 cloves of garlic, thinly sliced

1 teaspoon salt

Freshly ground pepper, to taste

½ cup white wine

½ cup low sodium chicken broth

1 tablespoons fresh rosemary leaves, finely chopped or 1 teaspoon dried rosemary

1 tablespoon unsalted butter

PREPARATION

Using a rolling pin, pound the chicken breasts between 2 sheets of parchment or wax paper, until they are about ¼- ½ thick.  Heat the oil in the skillet and sauté garlic slices until they soften and begin to brown, being carefully not to burn the garlic.  Add the chicken breasts to the skillet and brown for about 3-5 minutes on each side.

Add the white wine, chicken broth, rosemary, salt and pepper to the chicken.  Cover and let simmer for about 3-5 minutes or until the chicken is tender.  Remove chicken from the skillet and place on a platter and keep warm.  Scrape any remaining chicken bits from the bottom of the skillet and melt the unsalted butter into the remaining stock mixture.  Cook on medium-high heat, until the stock thickens a bit.  Pour over the chicken breasts and serve immediately.

My version of the famous “Cincinnati Chili”

Yield:  6 Servings

INGREDIENTS

1 tablespoon vegetable oil

1 ½ lb ground beef

½ cup yellow onion, finely chopped

1 – 1 ¾ ounce package chili seasoning mix

½ cup water

1 can (14.5 ounce) diced tomatoes, not drained

1 can (15 ounce) chili beans, not drained

½ lb favorite pasta, I recommend spaghetti or elbow

1 cup grated cheddar cheese, for garnish

½ cup chopped green onions, finely chopped for garnish

PREPARATION

Cook pasta, per instructions.  While pasta is cooking, in a large skillet heat oil and sauté ground beef and onions, until the beef is no longer pink and the onions are translucent.  Add in the garlic to the meat mixture and cook for about 3-4 minutes.  Stir in the chili seasoning mix, tomatoes, water and chili beans.  Bring mixture to a boil and then cover and simmer for about 20-25 minutes, until chili is thoroughly heated and some excess water has been absorbed.  Ladle over the hot pasta and garnish with grated cheddar cheese and chopped green onions.