Rum Balls

Ingredients

• 1 Box Nilla Wafers
• ½ Cup Rum or bourbon
• 2 Cups Confectioner's sugar
• 3 ½ tbs Light Corn Syrup

Directions

1. Empty whole box of Nilla wafers into food processor
2. Pulse to crush the Nilla wafers finely
3. Add in rum, sugar and corn syrup
4. Chill mixture in the fridge for approximately 20 minutes
5. Place confectioners sugar into an empty pie pan. Spoon 1 inch balls and roll in confectioners sugar
6. Store in refrigerator

Notes
- The longer these sit the better the taste
- Try flavored rum
- 2 tbs of cocoa can be added to the mix for chocolate Rum balls

Saltine Cracker Toffee

Ingredients

• 24 saltine crackers
• 1 cup butter
• 1 cup firmly-packed light brown sugar
• 12 ounces semi-sweet chocolate morsels
• ½ cup pecans, roasted and chopped

Directions

1. Preheat the oven to 325º. Line the bottom of a 9 x 13-inch baking pan with aluminum foil. Mist the foil with nonstick cooking spray.
2. Arrange the crackers in a single layer on the pan.
3. In a microwave-safe glass bowl, microwave the butter and brown sugar on HIGH for 3 to 4 minutes, or until sugar melts, stirring occasionally. Pour the hot butter mixture over the crackers.
4. Bake 15 minutes, or until bubbly. Remove the pan from the oven, sprinkle the chocolate morsels evenly on top, and let stand until melted, one to two minutes. Spread the melted chocolate over the surface. Sprinkle evenly with nuts.
5. Cover and chill at least two hours. Break into pieces. Store refrigerated in an airtight container.

Notes
Yield: 2 dozen pieces.
Hint: You can double or triple this recipe to fill a rimmed baking sheet.

Source
https://www.ourstate.com/saltine-cracker-toffee

Ali's Cinnamon Butter

Mix unsalted butter with cinnamon, nutmeg and honey to taste.

Oven fried Chicken Nuggets

Ingredients

• buttermilk
• chicken tenders, 1 in pieces
• Panko
• Bread crumbs
• cheese, shredded
• eggs, 2-3
• Garlic Powder with Parsley seasoning
• salt & pepper

Directions

1. Preheat oven to 375°
2. Place chicken in 1 gallon tip top bag with buttermilk and Garlic Powder with Parsley seasoning. Let sit overnight.
3. In a small-medium bowl mix eggs and more Garlic Powder with Parsley seasoning for the egg wash
4. In a second dish combine Panko, bread crumbs and cheese. Fork through so cheese is covered in the breadcrumb mixture.
5. Dip pieces of chicken, one at a time, into egg then into breading/cheese mix.
6. Place on half sheet pan with silpat in a single layer
7. Bake for 25-30 minutes

Notes
Use different combos of cheese flavors and bread crumb flavors

Chicken Satay with Peanut Sauce

Ingredients
Chicken:

• 2 pounds chicken tenders
• 1 cup yogurt
• 1 tablespoon curry powder
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 -inch piece fresh ginger, minced
• Kosher salt

Peanut Sauce:

• 1 tablespoon vegetable oil
• 1 tablespoon curry powder
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 -inch piece fresh ginger, minced
• 1/2 cup smooth peanut butter
• 1/2 cup coconut milk
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• Juice of 2 limes
• Kosher salt
• 1/2 cup hot water
• 1/2 cup chopped fresh cilantro, for garnish

Directions

Special equipment: 20 wooden skewers

1. Cut the chicken tenders into 2-inch pieces and put in a large container.
2. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl.
3. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
4. Meanwhile, soak the wooden skewers in water
5. When ready to cook the chicken, heat a grill pan over medium heat.
6. Remove the chicken from the marinade and thread 2 pieces onto each skewer.
7. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.

For the peanut sauce:

1. In a small pot, heat the oil.
2. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft.
3. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt.
4. Blend, adding the hot water a little at a time to thin it and make it smooth.
5. Transfer to a bowl, cover and refrigerate.

To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

Notes
Total Time: 2 hr 40 min
Prep: 30 min
Inactive: 2 hr
Cook: 10 min
Yield:20 skewers
Level:Easy

Source
http://www.foodnetwork.com/recipes/ree-drummond/chicken-satay-with-peanut-sauce.html

Cranberry and Vanilla Bean Oatmeal Bars

Ingredients

• 18 oz. fresh cranberries
• 1 cup brown sugar
• seeds from one vanilla bean
• juice from 1 lemon
• 1 1/2 teaspoons corn starch
• 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
2. To make the filling, combine the cranberries, brown sugar, vanilla bean seeds and lemon juice in a large pot with a lid.
3. Cook on medium heat with the lid on for 5-6 minutes until the berries begin to soften and release their juices.
4. Continue to cook for an additional 3-4 minutes so that some of the juice begins to evaporate.
5. Stir in the corn starch to thicken the filling. I like to dust the corn starch in through a fine mesh sieve when I add it to avoid getting any big clumps.
6. Mix together the butter, flour, oats, brown sugar, baking powder and salt in a large bowl. Combine until damp by mixing with your hands. 
7. Press half the oat mixture into the prepared pan. 
8. Spread top with the cranberry filling.
9. Sprinkle the other half of the oat mixture over the preserves and pat lightly.
10. Bake until light brown, 30 to 40 minutes.
11. Let cool completely, chill, and then cut into squares.

Notes
Other flavors can be used.

Source
http://www.abeautifulmess.com/2015/11/cranberry-vanilla-bean-pie-bars.html

http://www.foodnetwork.com/recipes/ree-drummond/strawberry-oatmeal-bars-recipe.html

Easy Oven-Roasted Potatoes

Ingredients

• 1 1/2 lb small red potatoes, cut into fourths (3/4-inch chunks)
• Kosher salt and freshly ground black pepper

Directions

1. Preheat oven to 425°F.
2. Roast uncovered 25 to 35 minutes, stirring occasionally, until potatoes are tender and browned.

Notes
- Be sure to cut the potatoes into pieces that are about the same size so they roast evenly. Or look for bite-size potatoes that can be roasted whole.
- Line the pan with foil, which helps crisp up the potatoes and makes for easy clean up.
- Try lemon pepper or Italian seasoning for a flavor twist.

Source
https://www.pillsbury.com/recipes/easy-oven-roasted-potatoes/fbd35018-9c25-4b44-a11a-16b31c21333c

Tortellini Chicken Noodle Soup

Ingredients

• 2 to 3 tablespoons olive oil
• 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
• 1 1/2 cups carrots, peeled and sliced into thin rounds (about 2 large carrots)
• 1 cup celery, diced small (about 2 large stalks)
• 3 to 4 garlic cloves, peeled and finely minced
• 64 ounces (8 cups) low-sodium chicken broth
• 10-16 ounces cheese tortellini
• 2 to 3 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon dried oregano
• 1 teaspoon pepper, or to taste
• 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• 1 tablespoon lemon juice, optional (1/2 lemon is fine)
• 1/3 cup fresh Italian flat-leaf parsley leaves (stems discarded), finely chopped (optional)

Directions

1. To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high head for about 7 to 10 minutes, or until vegetables begin to soften. Stir intermittently.
2. Add the garlic and sauté for another 1 to 2 minutes.
3. Add the chicken broth, tortellini, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 to 6 minutes or until tortellini are tender and cooked through. Stir intermittently. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of extra chicken broth or water is okay. At the end you will adjust the salt level.
4. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through.
5. Taste soup and add salt to taste. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. 

Notes
- Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
YIELD: about 10 cups
PREP TIME: 10 minutes
COOK TIME: about 20 minutes
TOTAL TIME: about 30 minutes

Source
http://www.averiecooks.com/2015/11/easy-30-minute-homemade-chicken-tortellini-soup.html

Quick Creamy Salad Dressing

Ingredients

• 1 1/2 cups mayo
• 1 tablespoon dijon mustard
• juice from 1/2 lemon
• big pinch of sugar
• salt and pepper to taste

Directions

1. Whisk together all ingredients until combined.

Homemade Margarita Mix

Ingredients

• 1/2 cup sugar
• 1 cup water
• 1 cup lime juice (about 10 limes)

Directions

1. Squeeze the lime juice into a bowl or measuring cup.
2. Heat the water and sugar in a saucepan over medium heat until the sugar has dissolved.
3. Let the mixture cool a bit before adding in the lime juice, mix together, and pour into a bottle.
4. Refrigerate the mix for up to two weeks. 

Notes
To make a margarita with this, just mix 1 shot of tequila, half a shot of triple sec and some ice. It's super simple! Don't forget to salt your rim.

Source
http://www.abeautifulmess.com/2015/10/homemade-margarita-mix.html

Thai Meatloaf Surprise

Ingredients

• 1 - 1.5 lbs ground turkey
• 3 eggs, hard-boiled
• 1 egg, whisked
• 1/2 cup zucchini, grated
• 1/2 cup coconut milk
• 1 cup breadcrumbs or panko
• 1/2 Tbs mint, chopped
• 1/4 cup basil, chopped
• 1/4 cup cilantro, chopped
• 3 garlic cloves, minced
• 2 tsp ginger, peeled and minced
• 2 Tbs soy sauce
• 1/2 Tbs fish sauce (optional)
• 1/4 cup Sweet chili sauce

Directions

1. Preheat oven to 350º.
2. In a large bowl mix to combine egg, zucchini, coconut milk, breadcrumbs, mint, basil, cilantro, garlic, ginger, soy sauce, and fish sauce.
3. Fold in ground turkey.
4. Pour 1/2 turkey mixture into loaf pan.
5. Lay eggs in the middle, end to end.
6. Top with remaining turkey mixture.
7. Cover entire loaf with Sweet chili sauce
8. Bake at 350º for 60 minutes.
9. Rest loaf for 15 min before cutting.
10. Garnish with parsley.

Notes
- Serve with rice, cucumber salad, http://theglamoroushousewife.com/2014/05/sweet-asian-slaw

Source
https://www.youtube.com/watch?v=nNDNXpDEphY

http://theglamoroushousewife.com/2015/09/making-it-modern-meatloaf-surprise-vs-thai-meatloaf

Grandma Pat's Deviled Eggs

Ingredients

• eggs
• mayo, Duke's
• apple cider vinegar
• celery, finely minced
• white onion, finely minced
• paprika
• S&P

Directions

1. Fill a large pot with 1 inch of water. 
2. Place steamer insert inside, cover, and bring to a boil over high heat. 
3. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minutes for hard. 
4. Immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. (Store in the refrigerator for up to 5 days.)
5. half each hard boiled egg
6. scoop out cooked yolk into a mixing bowl
7. mix together cooked yolks, apple cider vinegar, Duke's, minced celery, minced onion, salt and pepper until creamy.
8. pipe mixture back into egg whites
9. top with a sprinkling of paprika

Cheddar-Dill Scones

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour, divided
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, beaten lightly
• 1 cup cold heavy cream
• 1/2 pound extra-sharp yellow Cheddar, grated
• 1 cup minced fresh dill
• 1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions

1. Preheat the oven to 400 degrees F.
2. Combine 4 cups of flour, the baking powder, and salt in the bowl.
3. Add the butter and cut in until the butter is in pea-sized pieces.
4. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture.
5. Combine until just blended.
6. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough.
7. Mix until they are almost incorporated.
8. Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed.
9. Roll the dough 3/4-inch thick.
10. Cut into 4-inch squares and then in half diagonally to make triangles.
11. Brush the tops with egg wash.
12. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Notes
Yield:16 large scones

Source
1999, The Barefoot Contessa Cookbook - http://www.foodnetwork.com/recipes/cheddar-dill-scones-recipe.html

Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F.
2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. 
3. Mix them in a bowl with the olive oil, salt and pepper. 
4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. 
5. Shake the pan from time to time to brown the sprouts evenly. 
6. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Notes
Total Time: 50 min
Prep: 10 min
Cook: 40 min
Yield: 6 servings
Level: Easy

Source
1999, The Barefoot Contessa Cookbook - http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2.html

Carrot Salad Contessa

Ingredients

• 1/3 cup golden raisins
• 1 pound carrots
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup sour cream or plain Greek yogurt
• 1/4 cup mayonnaise (Duke's)
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/3 cup fresh pineapple, diced

Directions

1. Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
2. Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. 
3. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
4. For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

Notes
- can sub regular raisins or craisins

Source
http://www.foodnetwork.com/recipes/barefoot-carrot-salad-recipe.html

Slow Cooker Chocolate Pudding/Lava Cake

Ingredients

• 1 chocolate box cake
• 1/2 cup vegetable oil
• 1 1/4 c milk
• 3 eggs
• 1 package of pudding
• 2 cups milk
• 1/2 cup semi sweet chocolate chips

Directions

1. Mix chocolate box cake and pour into slow cooker.
2. Then mix box pudding and layer on top of cake mix. 
3. Sprinkle chocolate chips on top as you like.
4. Cook on high for 2 1/2 hours.
5. Enjoy on it’s own or with vanilla ice cream.

Notes
Optional: vanilla ice cream

Source
https://www.facebook.com/buzzfeedtasty/videos/1645634399022536/?permPage=1

Buttermilk Biscuits

Ingredients

• 3 cups soft white flour, like Southern Biscuit, White Lilt or similar brand flour
• 1 heaping tablespoon baking powder (fresh!)
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon sugar
• 12 tablespoons cold vegetable shortening, cubed
• 1 1/3 cups cold buttermilk
• 4 Tbs butter, melted

Directions

1. Heat oven to 450 degrees.
2. Sift flour, baking powder, baking soda, salt and sugar together in a bowl.
3. Using a pastry cutter, cut-in cold shortening into dry ingredients until coarse with a few lumps. Shake bowl to bring large clumps to the top.
4. Stir in buttermilk with a spatula until a loose ball forms. Do not over mix
5. Turn dough onto floured surface and knead four times. Pat into a circle, 3/4-inch thick and cut with a well-floured 2-1/2-inch sharp biscuit cutter.
6. Place close but not touching on a parchment-lined or Silpat lined sheet pan. Bake for 7 minutes, turning halfway through baking, then 8 minutes more, 15 minutes total.
7. Once out of the oven, brush tops with melted butter and serve immediately.

Notes
- Yields about 12 biscuits
- Use aluminum free baking powder (like Rumford’s).
- Using Southern flours made with soft winter wheat and less protein help make your biscuits lighter and fluffier. If you can't find one of these flours, use what all purpose flour you can find, or see link below.
- Crisco instead of butter will also contribute to a lighter, fluffier biscuit.

Source
http://therecipe.nandointeractive.com/williard-doxeys-biscuits
Buttermilk Substitutions - http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757

French Onion Tater Tot Casserole

Ingredients

• 1 (30-32oz) package frozen tater tots
• 1 (10 3/4oz) can Cream of Chicken soup
• 1 (16oz) container French Onion Dip (Kraft)
• 8 oz shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
2. In a large bowl, combine potatoes, soup, dip and cheddar cheese. Pour into prepared pan.
3. Bake for 45 - 60 minutes, until bubbly.

Notes
Serves 8 - 10

Source
http://www.plainchicken.com/2015/10/french-onion-tater-tot-casserole.html

Sloppy Joe Tater Tot Casserole

Ingredients

• 1 pound of hamburger
• 1/2 yellow onion, diced
• 1 can of Manwich
• 1 can of corn, drained
• 1 (16 oz) bag of tater tots
• 1 cup of grated cheddar or mexican blend cheese

Directions

1. Brown hamburger and onion. Drain liquid mix in Manwich and corn.
2. Pour into a greased baking dish.
3. Add a thin layer of cheese.
4. Cover mixture with tater tots and cover with cheese.
5. Bake on 450 for 25 minutes (And tots are golden brown)

Source
http://thecolbertclan.com/foodie-friday-sloppy-joe-tater-tot-casserole

http://centslessdeals.com/2013/10/sloppy-joe-tater-tot-casserole-recipe.html

Key Lime Pie

Ingredients

• 1 9" vanilla or graham cracker pie crust
• 20 oz sweetened condensed milk
• 3 egg yolks, no whites
• 12/ - 12/3 cup freshly squeezed key lime juice

Directions

1. preheat oven to 350°
2. juice key limes
3. blend sweetened condensed milk, egg yolks and key lime juice
4. bake 10 min @ 350°
5. let stand for 10 min
6. refrigerate for at least 1 hour before serving

Notes
- can use 1 extra egg yolk for key lime bars

Source
Aunt Robbie's recipe

Pumpkin Spice Pull Apart Bread with Vanilla Glaze

Ingredients

• 1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits (8 biscuits)
• 3/4 cup canned pumpkin pie mix (not plain pumpkin)
• 2 tablespoons butter, melted
• 1/3 cup granulated sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup powdered sugar
• 1 Tbs milk
• 1/4 teaspoon vanilla

Directions

1. Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
2. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make total of 16 thin biscuits.
3. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice.
4. Spread pumpkin pie mix on top of each. Top each with melted butter. Sprinkle sugar, pumpkin pie spice mixture over each.
5. Stack biscuits in 4 piles of 4 biscuits each. 
6. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan. It should look like a 16-layer sandwich with no filling on the outside ends.
7. Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
8. Cool loaf slightly. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on serving platter to release loaf. 
9. In small bowl, mix powdered sugar, milk, vanilla. Drizzle over loaf. 
10. Serve warm.

Notes
15 min prep time
60 min total time
8 ingredients
8 servings

Source
http://www.pillsbury.com/recipes/pumpkin-spice-pull-apart-bread/486355a7-1159-4c50-a76c-41f433884a52

http://www.thecomfortofcooking.com/2014/11/pumpkin-spice-pull-apart-bread-with-vanilla-glaze.html

Noodle Kugel

Ingredients

• 1 pound wide egg noodles
• 1/2 stick butter
• 2 cups cottage cheese
• 2 cups sour cream or Greek yogurt
• 1/2 cup sugar
• 5 eggs
• 1 1/2 tsp vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 cup raisins

Topping ingredients

• 3 cups crushed cereal (raisin bran crunch, cornflakes, etc.)
• 3 tablespoons sugar
• 1½ teaspoon cinnamon
• 3 tablespoons soft butter, cut into bits

Directions

1. Preheat to 350.
2. Grease/Butter a 13 by 9 by 2 inch glass or ceramic dish.
3. Cook noodles with a good pinch of salt according to directions until al dente.
4. Drain well, then return to the pot and add butter, totally coating the noodles.
5. Whisk together eggs, sugar, vanilla, and salt.
6. Then stir in sour cream or Greek yogurt.
7. Lastly, fold in cottage cheese.
8. Combine your noodles with the mixture, and transfer into the dish.
9. To make the topping, toss together cereal, sugar, cinnamon and butter and sprinkle evenly over noodles.
10. Bake kugel for 1 hour until golden brown. 
11. Let stand at least 5-10 minutes before serving. 
12. Serve warm or at room temperature.

Notes

Source
http://whatjewwannaeat.com/noodle-kugel

http://www.foodnetwork.com/recipes/dave-lieberman/noodle-kugel-recipe.html

http://www.foodnetwork.com/videos/noodle-kugel-0128633.html

Chinese Chicken Lettuce Wraps

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion (red), diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoons freshly grated ginger
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

Directions

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. 
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Notes
Prep Time - 10 minutes
Cook Time - 10 minutes
Yields - 4 servings

Source
http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps

http://eat-drink-love.com/2013/02/copycat-p-f-changs-chicken-lettuce-wraps

Carrot Soufflé

Ingredients

• 2 lbs carrots
• 2 eggs
• 1 stick butter
• 1 tsp salt
• ½ cup sugar
• 2/3 cup flour
• 1 tsp baking powder
• 1 tsp vanilla
• ½ tsp cinnamon

Directions

1. Peel carrots and cut in large pieces.
2. Cover with water and boil until soft.
3. Drain.
4. Put in food processor or large bowl and mash with margarine.
5. Add the other ingredients and mix well.
6. Pour into a greased casserole dish.
7. Bake for 1 hour at 350º.

Notes
Add ½ cup raisins, if desired.

Marsha’s Challah

Ingredients

• 8-10 cups flour
• ½ cup butter
• 1 ¾ cup boiling water
• ½ cup sugar
• 2 tsp salt
• ½ tsp cinnamon
• 1 tsp vanilla
• ¼ tsp allspice
• 2 packages yeast
• ¾ cup warm water
• 4 eggs

Directions

1. Dissolve yeast in ¾ cup warm water (110-115 degrees) stir in 1 tsp sugar. Allow to stand 15 minutes. (Yeast mixture should be bubbly) 
2. Mix 3 eggs and the white of the 4th, reserve the yolk for the top of the bread.
3. Melt butter in boiling water in a large bowl. 
4. Add flour, sugar, cinnamon, vanilla and allspice to food processor. When just lukewarm, add the yeast and egg mixture. Mix well and as you mix, gradually stir in more flour if needed.
5. Blend all for 5-7 minutes. 
6. Grease large bowl, place dough in this bowl, oiling the top of the dough so that it does not dry out. Cover and leave in a warm place until dough has doubled in bulk (2-2 ½ hours)
7. When dough is ready, knead by punching down. Then divide into 4 equal sections. Take each section and divide in thirds. [optional: knead in raisins or other dried fruit.] Braid dough and place loaf on a greased cookie sheet. Cover and allow to rise until double (1/2 to 1 hour).
8. Beat egg yolk and mix with a little cold water. Using a pastry brush, brush the egg yolk mixture on each loaf. [optional: Sprinkle with poppy or sesame seeds.]
9. Bake at 375 for 25 to 30 minutes until well browned.
10. Cool on a wire rack.

Notes
As a child, I would spend hours with my grandmother, Dora, in the kitchen mixing, kneading, shaping and baking challah.  Grandma made her challah by feel – a bissel of this and a bissel of that – no recipe.  She passed away when I was 13, before I could master her challah-making secrets.  This recipe is the closest I’ve ever found to her challah.  – Marsha Friedman

Summer Ratatouille & Parmesan Polenta

Ingredients

• 1 Small Baguette
• 1 Cup Polenta (or instant cheese grits)
• 3 Cloves Garlic (or garlic paste in the tube)
• 1 Small Eggplant
• 1 Pound Zucchini
• 1 Red Bell Pepper
• 1 Beefsteak Tomato
• 1 Red Onion
• 1 Bunch Oregano
• 2 Tablespoons Butter 
• ⅓ Cup Grated Parmesan Cheese

Directions

1. Prepare the ingredients.
2. Preheat the oven (or toaster oven) to 450°F.
3. Wash and dry the fresh produce. 
4. Cut off and discard the stem ends of the eggplants and zucchini; medium dice. 
5. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
6. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice.
7. Peel and medium dice the onion. Medium dice the tomato. 
8. Halve the baguette lengthwise. 
9. Pick the oregano leaves off the stems; discard the stems.
10. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. 
11. Add the eggplants in a single, even layer; season with salt and pepper.
12. Cook, stirring occasionally, 4 to 6 minutes, or until softened and browned.
13. Transfer to a large bowl. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
14. Add the zucchini; season with salt and pepper.
15. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned.
16. Transfer to the bowl of eggplants.
17. In the pan used to cook the eggplants and zucchini, heat 2 teaspoons of olive oil on medium-high until hot.
18. Add the onion, bell pepper and half the garlic paste; season with salt and pepper.
19. Cook, stirring occasionally, 3 to 5 minutes, or until softened and slightly browned.
20. Add the tomato to the pan of onion and bell pepper; season with salt and pepper.
21. Cook, stirring occasionally, 3 to 5 minutes, or until the mixture has thickened slightly.
22. Add the browned eggplants and zucchini; season with salt and pepper.
23. Cook, stirring occasionally, 8 to 10 minutes, or until the mixture has thickened.
24. While the ratatouille cooks, in a large pot, heat 4 cups of water and a big pinch of salt to boiling on high. Once boiling, gradually add the polenta, whisking to break up any clumps. Reduce the heat to low. 
25. Simmer 10 to 12 minutes, or until thickened and tender. 
26. Remove from heat. 
27. Add the butter and ⅔ of the Parmesan cheese. 
28. Whisk until thoroughly combined; season with salt and pepper to taste.
29. In a small bowl, combine the remaining garlic paste and 1 tablespoon of olive oil; season with salt and pepper to taste. Place the baguette halves on a sheet pan, cut sides up. Top with the garlic oil and remaining Parmesan cheese; season with salt and pepper. 
30. Toast in the oven 6 to 8 minutes, or until the cheese is lightly browned. 

Notes
Serve with the garlic-cheese toasts on the side. Garnish with the oregano. Enjoy!

Source
https://www.blueapron.com/recipes/summer-ratatouille-parmesan-polenta-with-raja-eggplant-garlic-cheese-toasts

Fruit Pizza

Ingredients

• 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies 
• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 2 kiwi, peeled, halved lengthwise and sliced
• 1 cup halved or quartered fresh strawberries 
• 1 can mandarin oranges
• 1 cup blueberries

Directions

1. Heat oven to 350°F. 
2. line pan with parchment
3. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. 
4. Bake 14(ish) minutes or until golden brown. 
5. Cool completely, about 30 minutes.
6. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. 
7. Spread mixture over cooled crust. 
8. Arrange fruit over cream cheese. 
9. Refrigerate until chilled, at least 1 hour. 

Notes

• To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.
• For best results, keep the cookie dough very cold until you're ready to use it.
• To decrease the amount of fat in this recipe, use light cream cheese instead of regular.

Source

http://www.pillsbury.com/recipes/easy-fruit-pizza/a765c571-37d5-4916-8747-e944a923c83b

http://www.kraftrecipes.com/recipes/philadelphia-fruit-pizza-57079.aspx

http://sallysbakingaddiction.com/2014/05/23/fruit-pizza

Sesame Noodles

Ingredients

Grilled Chicken

• 2 boneless, skinless chicken breasts
• 2 Tablespoons brown sugar
• 1 lemon, juiced
• 2 cloves of Garlic, minced
• 1/4 cup Soy Sauce
• 1/2 cup olive oil
• salt & pepper to taste

Noodles

• 12 ounces, fluid Thin Noodles, cooked and drained
• 1/4 cup Soy Sauce
• 2 Tablespoons Sugar
• 3 cloves Garlic, Minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• 1/2 teaspoon Sriracha (Hot Chili Oil)
• 4 Tablespoons Olive Oil
• 4 whole Green Onions, Sliced Thin
• 1 package mushrooms (or any other seasonal veggie), sliced

Directions

1. Clean chicken and place both pieces in a 1 gallon zip top plastic bag. 
2. Pound chicken pieces until even thickness.
3. Add olive oil, soy sauce, brown sugar, lemon juice, garlic, salt and pepper. Seal bag, let sit for 30 min - 1 hr.
4. Grill chicken until cooked to 165° with crispy edges.
5. Allow chicken to rest then slice into strips on the bias.
6. For the sesame sauce, whisk all ingredients (except noodles, green onions, mushrooms/veg) together in a bowl. Taste and adjust ingredients as needed.
7. Saute mushroom/veg until cooked yet still crisp.
8. Cook noodles.
9. Place cooked, still warm noodles into sauce, toss to coat.
10. Serve topped with green onion, chicken and veg.

Notes

Source
http://thepioneerwoman.com/cooking/2010/08/simple-sesame-noodles

Baked Lemon Pasta

Ingredients

• 1-2 lbs. boneless, skinless chicken breast, cubes and cooked
• 1 pound Thin Spaghetti
• 4 Tablespoons Salted Butter
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Lemon, Juiced And Zested
• 2 cups Sour Cream
• 1/2 teaspoon Kosher Salt, Or More To Taste
• Plenty Of Grated Parmesan Cheese
• Flat-leaf Parsley, Chopped
• Extra Lemon Juice

Directions

1. Preheat oven to 375 degrees.
2. Cook spaghetti until al dente.
3. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
4. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. 
5. Add drained spaghetti and cooked chicken to pan with sauce and stir to combine, then pour everything into an oven safe dish.
6. Bake, covered with foil, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
7. When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Notes
Serve with crusty French bread and a simple green salad.

Source
http://thepioneerwoman.com/cooking/2009/05/baked-lemon-pasta

Lemon Blueberry Pound Cake

Ingredients

• 2 cups granulated sugar 
• 1/2 cup light butter 
• 1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
• 3 large eggs 
• 1 large egg white 
• 3 cups all-purpose flour, divided 
• 2 cups fresh or frozen blueberries 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1 (8-ounce) carton lemon low-fat yogurt 
• 2 teaspoons vanilla extract 
• Cooking spray 
• 1/2 cup powdered sugar 
• 4 teaspoons lemon juice

Directions

1. Preheat oven to 350°.
2. Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). 
3. Add eggs and egg white, 1 at a time, beating well after each addition. 
4. Lightly spoon flour into dry measuring cups; level with a knife. 
5. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. 
6. Combine remaining flour, baking powder, baking soda, and salt. 
7. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. 
8. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. 
9. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
10. Cool cake in pan 10 minutes; remove from pan. 
11. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. 
12. Cut with a serrated knife.

Notes
Yield:  16 servings (serving size: 1 slice)

CALORIES 287 (19% from fat); FAT 6.1g (sat 3.4g,mono 1.8g,poly 0.4g); IRON 1.3mg; CHOLESTEROL 57mg; CALCIUM 50mg; CARBOHYDRATE 53.9g; SODIUM 227mg; PROTEIN 5.7g; FIBER 1.5g

Source
Marsha's Cookbook

Chickpea Curry with Rice

Ingredients

• 2 cups basmati rice
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• Kosher salt and freshly ground black pepper
• 2 teaspoons curry powder
• 2 cloves garlic, chopped
• 1 cup vegetable stock
• Two 15-ounce cans chickpeas, drained and rinsed
• One 13.5-ounce can coconut milk
• 1 to 2 tablespoons honey
• Naan bread, for serving
• Chopped fresh cilantro or parsley, for garnish.

Directions

1. Cook the basmati rice according to the package instructions.
2. Heat the oil in a medium skillet over medium-low heat. 
3. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. 
4. Stir in the curry powder and garlic and cook for 30 seconds. 
5. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. 
6. Add the chickpeas, coconut milk, honey and a squirt of sriracha. 
7. Bring to a boil, reduce the heat and simmer for 10 minutes. 
8. Taste and adjust the seasoning.

Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

Notes Total Time: 35 min
Prep: 5 min
Cook: 30 min
Yield: 4 to 6 servings
Level: Easy

Source http://www.foodnetwork.com/recipes/ree-drummond/chickpea-curry-with-rice.html

Roasted Vegetable Soup with Brioche Croutons

Ingredients

• 1 pound carrots, peeled
• 1 pound parsnips, peeled
• 1 large sweet potato, peeled
• 1 small butternut squash (about 2 pounds), peeled and seeded
• 3 tablespoons good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Brioche Croutons

• 6 ounces brioche loaf or challah
• 1 tablespoon good olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black 

Directions 

1. Preheat the oven to 425 degrees F.
2. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
3. Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
4. In a large saucepan, heat 3 cups of chicken stock. 
5. Coarsely puree the vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). 
6. Pour the soup back into the pot and season, to taste. 
7. Thin with more chicken stock and reheat. 
8. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.

Brioche Croutons

1. Preheat the oven to 350 degrees F.
2. Slice the bread about 3/4-inch thick. 
3. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
4. Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. 
5. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. 
6. Cool to room temperature before using and store in a sealed plastic bag.

Notes
Top with Brioche Croutons and a drizzle of good olive oil.
Total Time: 30 min
Prep: 20 min
Cook: 10 min
Yield: 3 to 4 servings
Level: Easy

Source
http://www.foodnetwork.com/recipes/ina-garten/roasted-vegetable-soup-recipe2.html

Pineapple Honey Vinaigrette

Ingredients 

• crushed pineapple 
• Extra Virgin olive oil 
• S&P 
• honey 
• apple cider vinegar 

Directions 

1. Blend all ingredients together in a food processor. 
2. Serve immediately.

Pineapple Grilled Chicken

Ingredients

• 1 20 crushed pineapple
• ⅓ cup low sodium soy sauce
• ½ cup brown sugar
• 1 cup Sprite

Directions

1. In a large mixing bowl, combine soda, pineapple, soy sauce and brown sugar. Mix until sugar dissolves.
2. Add chicken to marinade.
3. Cover and refrigerate for at least 4 hours, but preferably overnight.
4. Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
5. Slice chicken on the bias.

Notes
If shorter time, puncture chicken to allow marinade to get in. Pan sear for caramelized crust on chicken pieces.

Source
http://www.sixsistersstuff.com/2014/09/pineapple-grilled-chicken-recipe.html

Balsamic Chicken

Ingredients

• 2 Tbsp. olive oil 
• 2 cloves garlic
• ¼ cup balsamic vinegar
• 2 Tbsp brown sugar
• 1 Tbsp soy sauce
• Freshly cracked black pepper
• 4 boneless skinless chicken breasts or thighs
• Fresh parsley for garnish (optional)

Directions

1. Mince the garlic and combine it in a bowl with the olive oil, balsamic vinegar, brown sugar, soy sauce, and a healthy dose of freshly cracked pepper (about 20 cranks of a pepper mill). Place the chicken thighs in a shallow dish or heavy duty zip top bag and pour the marinade over top. Marinate the chicken in the refrigerator for 1 to 8 hours. (You can do this before you leave for work in the morning.)
2. Preheat the oven to 375 degrees. Pour the chicken and marinade into a baking dish. Place the chicken in the oven and bake for 45 minutes. Use a spoon or baster to bathe the chicken with the juices from the bottom of the dish once or twice during baking.
3. Remove the chicken from the oven after 45 minutes and sprinkle a handful of freshly chopped parsley over top.

Source
http://www.budgetbytes.com/2015/03/balsamic-chicken-thighs

Slow Cooker BBQ Apricot Pulled Pork

Ingredients

• 1 cup barbecue sauce 
• 1 1/2 cups apricot jam 
• 2 tablespoons Dijon mustard 
• 2 tablespoons soy sauce 
• 3 pound pork roast (boneless pork shoulder roast ) 
• 2 ounces dry onion soup mix

Instructions

1. Combine BBQ sauce, jam, Dijon mustard, soy sauce, onion soup mix in a medium bowl. Whisk to combine.
2. Spray slow cooker with nonstick cooking spray.
3. Place pork roast in slow cooker.
4. Pour sauce over meat. Cook for 8-10 hours on high.
5. Shred meat with 2 forks and stir into sauce, cook for 1 more hour.

Source
http://www.sixsistersstuff.com/2013/07/slow-cooker-bbq-apricot-pulled-pork-sandwich-recipe.html

Avocado Pasta

Ingredients

• 12 ounces cooked pasta (I used spaghetti, any other kind would work!)
• 2 avocados (3 if they are small)
• ⅓ cup fresh basil leaves
• 2 cloves garlic, whole
• 2 Tablespoons lemon juice, freshly squeezed
• ¼ cup olive oil
• 1 cup cherry tomatoes, halved
• 1 cup Parmesan cheese for serving
• Salt and pepper to taste

Instructions

1. Cook pasta al dente. Drain. Return to pot.
2. In a food processor, blend together avocados (halved and seeded), basil leaves, garlic, lemon juice, and olive oil. 
3. Blend until mixture is smooth. 
4. Pour avocado mixture into pot with warm, drained pasta and stir until pasta and is completely covered. 
5. Mix in halved cherry tomatoes. 
6. Serve immediately, top with salt and pepper and Parmesan cheese.

Source
http://www.sixsistersstuff.com/2015/02/avocado-pasta.html

Frank's RedHot Buffalo Chicken Dip

Ingredients

• 1 (8 oz. pkg.) Cream Cheese, softened
• 1/2 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce 
• 1/2 cup ranch dressing 
• 2 cups shredded cooked chicken (2 chicken breast, poached)
• 1/2 cup shredded cheese 

Instructions

1. Preheat oven to 350°F.
2. COMBINE all ingredients in a 1-quart baking dish.
3. BAKE 20 min. or until mixture is heated through; stir. 
4. Garnish as desired. Serve with crackers and/or vegetables.

Notes
- make dip 1-2 days ahead then top with shredded cheese and bake before serving
- Makes: 4 cups dip
- Prep Time: 5 min
- Cook Time: 20 min

Source
http://www.franksredhot.com/recipes/franks-redhot-buffalo-chicken-dip-RE1242-1

Slow Cooker Hawaiian BBQ Pulled Pork

Ingredients

• 1 (1.5 lb) pork shoulder or butt roast
• ½ cup brown sugar, plus 2 tablespoons for rub
• 1 (15 oz) can pineapple rings, juice reserved
• 2 teaspoons Worcestershire sauce or liquid smoke
• 1 cup BBQ sauce
• King’s Hawaiian Sweet Buns for serving

Instructions

1. Spray slow cooker with non-stick cooking spray. 
2. Take 2 tablespoons of brown sugar and rub on all sides of the roast; set roast in slow cooker.
3. In a medium bowl, mix together brown sugar, juice from the can of pineapple rings, Worcestershire sauce (or liquid smoke), and BBQ sauce. 
4. Pour of roast in slow cooker. 
5. Cook on low for 8-10 hours or high for 5-6 hours.
6. Using two forks, shred roast in the slow cooker (it should literally fall apart). Let rest in the sauce for at least 30 min with the lid on. 
7. Scoop shredded pork onto individual rolls, top with a pineapple ring, and serve.

Notes
Recipe type: Main Dish
Cuisine: American
Prep time:  10 mins
Cook time:  8 hours
Total time:  8 hours 10 mins
Serves: 2-3

Source
http://www.sixsistersstuff.com/2014/08/slow-cooker-hawaiian-bbq-pulled-pork-recipe.html

Sweet Potato Peanut Soup

Ingredients

• 1 large leek, cleaned and thinly sliced
• 1/3 cup creamy peanut butter
• 2 cloves garlic, peeled and minced
• 1-inch piece fresh ginger , peeled and minced
• 6 cups low sodium vegetable broth
• 1 large sweet potato, small diced
• 2 tbs olive oil
• salt and black pepper to taste
• roasted peanuts, chopped
• flat leaf parsley, chopped
• lime juice (optional)

Instructions

1. Heat the oil in a medium pot over medium heat. Add the leeks season with 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally until tender about 1 minute.
2. Add in the garlic and ginger, continue to saute for 2-3 min.
3. Add vegetable broth, sweet potatoes and peanut butter simmer for 20-30 minutes until sweet potatoes are fork tender.
4. Remove pot from heat, remove 1/3 of the veggies and reserve in a bowl. Use an immersion blender to puree what remains in the pot until completely smooth. Return reserved portion and return to heat. Season to taste.

Notes
- serve with rice
- serve with a squeeze of fresh lime juice

Source http://www.shape.com/healthy-eating/healthy-recipes/all-souped

Creamy Pasta With Parsnips, Leeks and Bacon

Ingredients

• 3 medium parsnips (3/4 pound), peeled and cut into 1/2-inch pieces
• 1 ½ tablespoons extra-virgin olive oil, more for drizzling
• Kosher salt and black pepper, as needed
• ½ pound dried campanelle or farfalle pasta (any pasta with ruffles)
• ¼ pound thick cut bacon, diced
• 1 medium leek, washed and thinly sliced into half moons
• ¾ cup heavy cream
• ⅔ cup grated or shaved Parmesan cheese
• 2 tablespoons chopped parsley

Instructions

1. Heat oven to 400 degrees. 
2. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 30 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente.
4. In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
5. Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. 
6. Stir in heavy cream and cooked bacon. Allow cream to come to a boil to release water and simmer mixture the until slightly thickened, 2 to 3 minutes.
7. Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. 
8. Serve drizzled with olive oil, with plenty of black pepper on top.

Notes
- Other root vegetables may be substituted including sweet potato, butternut squash, or carrot
- good winter dish

Source
http://cooking.nytimes.com/recipes/1015979-pasta-with-parsnips-and-bacon
http://www.nytimes.com/video/dining/100000003068586/techniques-cleaning-leeks.html

Lemonies

Ingredients
Bars

• 3/4 cup white chocolate chips
• 1/2 cup unsalted butter (1 stick), melted
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup lemon juice
• 1 3/4 cups all-purpose flour
• pinch salt, optional and to taste

Glaze

• 2 cups confectioners' sugar
• about 1/3 cup lemon juice, or as necessary for consistency
• about 1 tablespoon lemon zest, or to taste

Instructions
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

1. Bars -  In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 1 min on high power. Stop to check and stir after 30-seconds, stir. White chocolate is very prone to scorching and seizing up, so watch it carefully and don't overheat.
2. Wait momentarily before adding the eggs so you don't scramble them. Add the eggs, granulated sugar, lemon juice, and whisk until combined.
3. Add the flour, optional salt, and stir until just combined; don't overmix.
4. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
5. Bake for about 27 to 28 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; set aside and make the glaze.

1. Glaze - In a medium bowl, add 2 cup confectioners' sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be fairly thin and easily pourable.
2. Evenly pour glaze over bars, smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
3. Evenly sprinkle with lemon zest.
4. Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Source http://www.averiecooks.com/2014/06/lemon-lemonies.html

Crock Pot Maple Dijon Glazed Chicken

Ingredients

• 1 1/2 pounds chicken breasts
• 1 cup Dijon mustard
• 1/2 cup maple syrup
• 2 Tablespoons red wine vinegar
• salt and pepper to taste

Directions

1. Place all ingredients in crock pot.
2. Cook on LOW for 8 hours (or HIGH for 4 hours).
3. Sprinkle with fresh or dried rosemary for serving.
4. Serve with Oven Roasted Vegetables.