Yield:  3 dozen

INGREDIENTS

1 cup all purpose flour

½ cup unsweetened Dutch-process cocoa powder

½ teaspoon baking soda

½ teaspoon salt

8 ounces good-quality milk chocolate (4 ounces coarsely chopped and 4 ounces cut into ¼-inch chunks)

½ cup (1 stick) unsalted butter

1 ½ cups granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

PREPARATION

Preheat oven to 325 degrees F.  In a bowl, whisk together flour, cocoa powder, baking soda and salt.  Melt 4 ounces of coarsely chopped chocolate with the butter in a small heatproof bowl set over a simmering pan of water; let cool slightly.

Put chocolate mixture, sugar, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until combined.  In small amounts, add the flour mixture and blend until combined.  Stir in the milk chocolate chunks.

Using a 1 ½ inch ice cream scoop, drop cookies onto a baking sheet approximately 2 inches apart on a cookie sheet lined with parchment paper or use a Silpat.  Bake for until the cookies are flat and start to break apart, approximately 15 minutes.  Let cool on parchment on a wire rack.  Cookies can be stored in an airtight container at room temperature for up to 3 days. 

Source:  Martha Stewart – Martha Stewart Cookies - 2008

Yield: 10 Servings

INGREDIENTS

One 4-lb boneless pork tenderloin

2 teaspoons kosher salt

1 teaspoon freshly grated black pepper

2 tablespoons olive oil

4 cloves garlic, finely chopped

2 teaspoons fresh thyme, finely chopped

2 teaspoons fresh basil, finely chopped

2 teaspoons fresh rosemary, finely chopped

PREPARATION

Preheat oven to 350 degrees F.

Place pork tenderloin on a rack in a roasting pan (that has a lid) and salt and pepper.  Combine olive oil, garlic and spices together and rub the spice mixture onto the pork tenderloin.  Cover and roast tenderloin for approximately 1 hour.  Remove lid and continue to roast until the pork loin is with nicely browned and registers an internal temperature of 155 degrees F.  Remove from oven and allow tenderloin to “rest” for about 20 minutes before carving. 

Yield: 8-10 Servings

INGREDIENTS

3 tablespoons unsalted butter

1 small sweet onion, finely chopped

4 cups frozen hash brown potatoes

8 cups French bread cubed, with crusts removed

1 lb bulk sausage, mild or hot (depending on your taste)

2 cups grated Swiss cheese 

2 cups grated Romano cheese

2 ¼ cups half and half

8 large eggs

1 teaspoon salt

Freshly grated black pepper, to taste

¼ teaspoon freshly grated nutmeg

2 tablespoons Dijon mustard

PREPARATION

Butter a 13×9x2 baking dish.  Melt the butter in a large skillet and sauté onion until soft and translucent, about 5 minutes.  Add the hash browns and sauté until soft, for about 5 minutes (breaking apart, as they soften).  Place the bread cubes in the bottom of the baking pan and then spread the onion and potato mixture on top of the bread crumbs.  Using the same sauté pan, fry the sausage and break it into small pieces as it cooks.  When the sausage is cooked, remove from pan with a slotted spoon and distribute it evenly over the onion potato mixture.  Sprinkle the cheese over the sausage mixture. 

In a large mixing bowl, add the eggs, half and half, salt, pepper, nutmeg and Dijon mustard and whisk until well combined.  Pour egg mixture over the cheese.  Cover with plastic wrap and refrigerate overnight or at least 8 hours.

Remove the casserole from the refrigerator 30 minutes before baking.  Preheat oven to 350 degrees F.  Bake the casserole uncovered for approximately 45-50 minutes until puffed and golden brown.

Adapted:  Paula Deen – Paula Deen Celebrates - 2006