Cranberry Pecan Biscotti

Ingredients

 

1 cup butter, softened

1 1/2 cup sugar

4 eggs

2 teaspoons vanilla or brandy

4 tablespoons honey (optional)

1 teaspoon lemon zest (optional)

2 tablespoons lemon juice (optional)

6 cups all-purpose flour

2 teaspoons baking powder

1 cup toasted pecans

2 cups dried cranberries

1/2 cup dried mixed berries (optional)

1 chocolate bar white, semi-sweet, milk or dark chocolate

Directions

1) Preheat oven to 325°F.

2) Cream butter in a medium mixing bowl until creamy; add sugar and beat until fluffy. Add eggs and vanilla, honey, lemon zest, and lemon juice; beat until mixture is smooth.

3) Sift flour and baking powder into egg mixture; beat until just mixed. Stir in pecans, dried cranberries and dried mixed berries.

4) Divide dough in half. On a lightly floured surface, roll each half into a long roll about 3 inches wide and 12 inches long. Place each long roll on a baking sheet.

5) Bake 25 minutes, until lightly browned. Cool 5 minutes, then slice diagonally into 1/2 inch thick slices. Return to baking sheet; bake an additional 10 minutes, until lightly browned. Flip biscotti over; bake an additional 10 minutes. Cool on a wire rack.

6) Break chocolate into small pieces, heat it for 30 seconds at 50% power in a microwave, stir and repeat or melt chocolate in a double boiler. Drizzle over biscotti.

Chicago Style Stuffed Pizza

Ingredients

2 teaspoons white sugar

1 cup warm water
1 teaspoon active dry yeast
3 cups unbleached all-purpose flour, divided
1/2 cup warm water
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
2 tablespoons olive oil
1/4 pound spicy Italian sausage - browned, rinsed, drained and crumbled
9 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/3 cup pepperoni
1/8 cup chopped green bell pepper
1 teaspoon dried oregano
1 Jar of pizza sauce

Direction

1. To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together the 2 small bowls and let rest in bowl for about 20 minutes, until foamy.
2. Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar-yeast water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume (approximately an hour).
3. Preheat oven to 450 degrees F
4. Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add at the bottom add your meat, next layer is cheese, final (top) layer is the pizza sauce, to the bottom crust.
5. Bake on lower rack at 450 degrees F for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.

Zuppa Toscana

Ingredients

2 lbs  Italian sausage, browned and drained (be sure to rinse well also or the soup will turn pink)

 6 slices bacon, fried and crumbled
6 to 8 boiled potatoes (keep the potato water)
3-4 cups potato water
1/4 cup onion
1 tsp minced garlic
2 cups whole milk
1.5 cups cream
4 tbsp butter
1/4-1/2 bag of spinach (microwave until wilted, let cool to room temperature, then press all the excess water out)
Black pepper and crushed red pepper flakes to taste

Directions
After potatoes are done add 2 Cups whole milk to the 3-4 cups potato water
Then add: 1.5 cups cream, 4 tablespoons butter, garlic, and stir in fried bacon, sausage, and spinach
Add black pepper and crushed red pepper flakes (if you want it extra spicy) to taste
Simmer for 45 minutes
Add parmasian cheese when serving!

Bruschetta

Ingredients:  Tomato topping

8 medium sized tomatoes cut up
1/2 onion cut up
2 Tablespoons real minced garlic from a jar
2 or more Tablespoons basil (from a tube or fresh)
1 tablespoon of fresh chopped parsley
1/2 tablespoon crushed red pepper flakes
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Italian seasoning and other dry dipping oil seasonings
**all ingredients are approximations; you should season all to taste :)

Directions
Combine all ingredients into a bowl
Refrigerate 2 hours and serve

Ingredients: Bread

4-6 small french loaves sliced
whipped cream chease
Italian seasoning and other dry dipping oil seasonings
garlic salt or powder

Directions
Place the bread slices on a greased baking sheet. Spray the slices with cooking spray or brush with melted butter.
Sprinkle seasoning and garlic powder/salt on top of the slices
Bake on 400 degrees until they are crispy and hard.
Let cool to room temperature.
Spread whipped cream cheese on top.
Top with tomato mixture
and EAT!

Walnut encrusted Cheeseball

Ingredients

1 8oz cream cheese softened
4oz of sour cream
1 big handful shredded cheddar cheese
onion powder (1 tsp)
garlic powder (1 tsp)
fresh chives chopped (about 2 Tablespoons)
1 teaspoon accent powder
1/4 cup parmasan cheese
1 small bag pastrami cut up (Buddig brand - 2 oz bag)
2 cups chopped walnuts

Directions

Combine cream cheese, sour cream, shredded cheese, seasonings, chives, parmasan, and pastrami in a large bowl and mix together thoroughly (by hand works the best).
Work into a ball
Roll the ball in the chopped walnuts
Refridgerate at least an hour (overnight works great!)

Enchiladas

Ingredients

6 cups shredded baked chicken (3-4 frozen chicken breasts)
1/2 chopped onion
1 tsp oil
1 tsp of each:  cumin, chili powder, and garlic salt (and cayenne if you enjoy it HOT)
8oz cream cheese (or "lower calorie alternative" 4oz plain yogurt and 4oz cream cheese)
6-8oz salsa
9 large tortilla shells
2 bags of 8oz (more if you like) shredded cheese
2 cans (14oz) enchilada sauce  (mild, medium, or hot - we prefer HOT!)
2-3 jalapeño peppers (optional)


Directions
Bake the chicken, let cool, then pull apart to shred it

Place oil, chopped onion, and 1 diced jalapeno pepper in frying pan and cook until translucent/tender
Next put in cream cheese and/or plain yogurt and spices in frying pain with the onions, stir until melted
Mix in salsa, shredded chicken, and around 1/2 bag of shredded cheese

In 9x13 pan cover the bottom with 1/2 can of enchilada sauce
Place mixture chicken-salsa cream mixture from frying pan into tortilla shells,
Sprinkle some shredded cheese on top and then roll and place in pan
After all rolled tortillas are in the pan, cover with the remaining enchilada sauce and cheese
Slide the remaining jalapeno peppers and lay on top of cheese.

Cover with aluminum foil

Bake at 400 degrees for 45 minutes (uncover for the remaining 5-8 minutes)

Thunder Thigh Bars

Ingredients

2 c. Flour
2 c. Oatmeal
1 1/2 c. Brown Sugar
1 tsp. Baking Soda
1/2 tsp. Salt
1 1/2 c. Butter (melted)
1 1/2 c. Caramel Topping (12.25 oz.)
6 tbsp. Flour
1 c. Chocolate Chips



Directions

Mix the top six ingredients together. Press ¾ dough into the bottom of an ungreased 9x13 pan. Bake at 350’ for 10 minutes. Take out and top with the chocolate chips. Mix the caramel with the 6 tbsp. flour and pour over the chocolate chips. Then, crumble the remaining dough on top. Bake at 350’ for 15-20 minutes or until the top is golden brown.