Breakfast Crescent Bake

Ingredients

• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
• 6 eggs
• 1 cup diced cooked ham
• 1/2 cup chopped red bell pepper
• 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)

Directions

1. Heat oven to 375°F. Unroll dough, and press into bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish. If using crescent rolls, press perforations to seal. Prick all over with fork.
2. Bake 7 to 9 minutes or until dough is set but not browned.
3. In medium bowl, beat eggs; pour into dough-lined pan. Top with ham, bell pepper and cheese.
4. Bake 17 to 22 minutes longer or until eggs are set and crust browns.

Expert Tips

• Wondering if you can reheat a couple of leftover pieces? Eggs don't rewarm in the microwave so well, but 20 to 25 minutes in a 300-degree oven will evenly heat the casserole while keeping the crust nice and crispy as well.
• Don't have ham on hand? Substitute crumbled cooked bacon or even chopped deli chicken or turkey.

Source
https://www.pillsbury.com/recipes/ham-and-egg-crescent-bake/093ec1f6-c267-4d9c-8af1-d48ab572b77a

Green Chile Chicken or Turkey Enchiladas

Ingredients

• rotisserie chicken or cooked turkey breast, shredded
• 1 small can of Green Chile Sauce
• shredded cheese
• 1 small white onion, diced and sauteed
• 4 flour tortillas
• fresh pico de gallo
• 2 Tbs vegetable oil

Directions

1. Preheat oven to 350º
2. In a bowl combine shredded turkey or chicken with 1/2 of the greek yogurt, cooked onion, shredded cheese and green chile sauce.
3. Heat 2 tablespoons of oil in a skillet over medium-high heat.
4. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
5. Add filling to each tortilla. Roll up each tortilla and place seam side down in a greased baking pan.
6. Top with remaining green chile sauce and shredded cheese.
7. Bake in pre-heated oven for 20 minutes or until heated through. 
8. (optional) Garnish with chopped green onions and cilantro.

Notes
- serves 2
- serve with rice and corn
- swap with other ingredients on hand

Source
Elisha's brain

Chocolate Frosting

Ingredients

• 1 1/2 pounds semisweet chocolate, finely chopped
• 3 sticks (1 1/2 cups) unsalted butter, room temperature
• 5 cups confectioners' sugar
• 1/3 to 1/2 cup heavy cream

Directions

1. Place the chocolate in a large heat-proof bowl set over (not in) a pan of gently simmering water. Heat until the chocolate is melted, then stir until smooth. 
2. Remove the bowl from the pan and let the chocolate cool to room temperature.
3. In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and smooth, about 3 minutes. 
4. Add the melted chocolate and beat until combined. 
5. Add the cream and beat until the frosting is smooth and spreadable.

Notes
Yield: 6 to 8 cups

Source
http://www.foodnetwork.com/recipes/nancy-fuller/orange-ombre-birthday-cake-with-chocolate-frosting.html

Matzo Apple Tea Cakes

Ingredients

• 4 large eggs
• 6 tablespoons kosher for Passover vegetable oil
• 1 cup sugar
• 1 cup unsalted matzo meal
• 3 tablespoons potato starch
• 1/8 teaspoon salt
• 1 medium Granny Smith apple, peeled, cored, and diced
• Cinnamon sugar, as needed

Directions

1. Preheat the oven to 350 degrees F.
2. In a medium mixing bowl, whisk together the eggs and oil.
3. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
4. Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. 
5. Bake until the tops spring back when pressed, about 15 to 18 minutes.
6. Cool on a rack and remove from the tin when they are at room temperature.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

Source: http://www.foodnetwork.com/recipes/matzo-apple-tea-cakes-recipe.html

Carrot and Squash Curry Soup

Ingredients

• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 1 large onion, diced
• 3 carrots, thinly sliced
• Kosher salt
• 4 yellow squash, sliced
• 1 tablespoon curry powder, or more to taste
• 1/2 cup dry white wine, optional
• 6 cups chicken broth
• Heavy cream, for drizzling, optional

Directions

1. Heat the olive oil in a heavy pot over medium heat.
2. Add the garlic and onions and stir to coat.
3. Add the carrots and cook until starting to soften, about 3 minutes.
4. Sprinkle in a little salt.
5. Add the squash and cook, stirring, until soft and tender, a few minutes.
6. Add more salt to taste and the curry powder.
7. Pour in the wine if using.
8. Let the wine evaporate for about 30 seconds, then pour in the chicken broth.
9. Bring to a boil, reduce the heat to a simmer, cover the pot and cook for 1 hour.
10. After 1 hour, taste and adjust the seasoning. Remove from the heat.
11. Puree the soup using an immersion blender, or in batches in a regular blender.
12. Return the soup to a simmer and serve hot.

Source
http://www.foodnetwork.com/recipes/ree-drummond/carrot-and-squash-curry-soup.html

Baked Sweet Corn

Ingredients

• 2 tablespoons unsalted butter
• 15.25 oz. can whole kernel sweet corn, drained
• 14.75 oz. can cream-style sweet corn
• 1 1/2 cups half-and-half
• 3 tablespoons all-purpose flour
• 2 tablespoons maple syrup
• 2 cloves garlic, grated on a rasp or finely minced
• 2 scallions, white and green parts, finely chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 cups shredded Cheddar
• 1 1/2 cups shredded mozzarella
• 3 large eggs, beaten

Directions

1. Preheat the oven to 350 degrees F.
2. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
3. In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, garlic and scallions.
4. Season with a nice pinch of salt and a few grinds of pepper.
5. Whisk in the Cheddar, mozzarella and eggs.
6. Pour into the prepared baking dish.
7. Bake until set in the center and golden brown around the edges, 50 to 60 minutes.
8. Allow to rest for 10 to 15 minutes before serving.

Source
http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-easy-baked-sweet-corn.html

Grilled Tequila Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup extra-virgin olive oil
• 1/4 cup tequila
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 limes
• Kosher salt and freshly ground black pepper

Directions

1. Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper.
2. Seal the bag and squish it all together.
3. Refrigerate for 30 minutes or up to 2 hours.
4. Heat a grill or grill pan over medium-high heat.
5. Remove the chicken from the bag, shaking off any excess marinade.
6. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side.
7. Remove and let rest on a plate.
8. When just cool enough to handle, shred the chicken with a fork.

To Freeze

Place whole, grilled chicken breasts flat in a freezer bag or air tight Ziploc container and place in the freezer.

Source
http://www.foodnetwork.com/recipes/ree-drummond/grilled-chicken-tacos-with-strawberry-salsa.html

Strawberry Salsa

Ingredients

• 1 quart strawberries, diced
• 1 medium red onion, very finely diced
• 1 red bell pepper, seeded and very finely diced
• 1 jalapeno, seeded and minced (include some seeds for spice)
• 1/2 bunch fresh cilantro, chopped

Directions

1. Put the strawberries in a bowl along with the onions, bell peppers, jalapenos and most of the cilantro, reserving some for garnish.
2. Add some salt and the juice of 1 of the limes.
3. Mix it all together, cover and refrigerate

Source
http://www.foodnetwork.com/recipes/ree-drummond/grilled-chicken-tacos-with-strawberry-salsa.html

Tuna Noodle Salad

Ingredients

• 1 ½ lb noodles (rotini, elbow, shells or egg noodles)
• 2 cans water packed tuna, drained
• 1 cup celery, chopped
• 1 cup green grapes, halved
• 1 large granny smith apple, cored and chopped
• 1/4 cup crasins
• 1 cup Marzetti slaw dressing

Directions

1. Cook noodles according to package directions. Drain.
2. Mix pasta with other ingredients and serve.

Source
Marsha's cookbook

Blender Hollandaise Sauce

Ingredients

• 2 sticks Butter
• 3 whole Eggs, Separated
• Juice of 1 whole lemon
• Cayenne Pepper To Taste

1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons (1/2 stick) unsalted butter

1/2 teaspoon kosher salt

Directions

1. In a small saucepan, melt 2 sticks of butter until sizzling.
2. Separate the eggs and place the yolks in a blender. 
3. Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly.
4. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon. And check the blender to make sure the sauce is still liquidy and moving easily through the blades. If it’s not, add a little more juice and give it a stir, then blend again.
5. Add in a generous shake of cayenne pepper.
6. If the sauce is too thick, continue to blend while adding more lemon juice. 

Source
http://www.foodnetwork.com/recipes/food-network-kitchens/blender-hollandaise-recipe.html

http://thepioneerwoman.com/cooking/how-tomake-blender-hollandaise-sauce

http://thepioneerwoman.com/cooking/its-eggs-benedict-day

http://www.foodnetwork.com/recipes/blender-hollandaise-sauce-recipe.html

Mustard Mayo Sauce

Ingredients

• 1 1/2 cups good mayonnaise
• 3 tablespoons Dijon mustardd
• 1 1/2 tablespoons whole-grain mustard
• 1/3 cup sour cream
• 1/4 teaspoon kosher salt

Directions

1. Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl.
2. Serve at room temperature.

Source
http://www.foodnetwork.com/recipes/ina-garten/mustard-mayo-recipe.html

Kicked-Up Fry Sauce

Ingredients

• 2 cups mayonnaise
• 1 cup ketchup
• 4 teaspoons white vinegar
• 2 teaspoons seasoned salt
• 2 teaspoons freshly ground black pepper

Directions

1. Combine the mayonnaise, ketchup, vinegar, seasoned salt, and black pepper in a bowl and whisk until smooth. Store in the fridge.

Source
http://www.foodnetwork.com/recipes/ree-drummond/kicked-up-fry-sauce.html

Classic Hummus

Ingredients

• 3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained
• 1/3 cup Plus 1 Tablespoon Tahini
• 3 cloves Garlic, Chopped, Or More To Taste
• 1/2 whole Lemon, Juiced
• 1/2 teaspoon Ground Cumin, Or More To Taste
• Salt To Taste
• Fresh Basil Or Italian Parsley
• 3 Tablespoons To 5 Tablespoons Cold Water
• 1 Tablespoon Olive Oil

Directions

1. Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor. 
2. Pulse until mixture becomes somewhat smooth and combined, but do not over mix. 
3. Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.
4. Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

Source
http://thepioneerwoman.com/cooking/classic-hummus

Fresh Ginger Salad Dressing

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon lime juice
• 1 tablespoon granulated sugar
• 2 cloves garlic, finely diced

Directions

1. Shake all ingredients together to combine.

Source

http://www.foodnetwork.com/recipes/ree-drummond/ginger-steak-salad.html

Honey Dijon Vinaigrette

Ingredients

• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar
• 1/2 cup olive oil
• Salt and freshly ground black pepper

Directions

1. In a bowl, whisk together the honey, Dijon and vinegar.
2. Whisk in the olive oil to emulsify.
3. Add some salt and pepper and mix.

Source

http://www.foodnetwork.com/recipes/ree-drummond/grilled-nectarine-salad.html

Chicken Piccata

Ingredients

•  2 boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 5 tablespoons olive oil
• 4 tablespoons butter
• 1 tsp garlic, minced
• 2 tablespoons capers,drained
• 1 cup dry white wine
• 3/4 cup chicken broth
• 2 whole lemons, freshly squeezed
• 2 tablespoons chopped parsley
• Salt and pepper
• Cooked pasta or rice

Directions

1. Pound the chicken breasts until slightly flatten. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off the excess flour.
2. Melt 2 tablespoons of butter and 3 tablespoons of olive oil in a large skillet. Fry chicken breasts in hot oil, about 5 minutes each side, until cooked through and golden brown in color. Transfer chicken breasts to a plate.
3. Add the remaining butter to the skillet, add garlic and saute until fragrant. Add capers, lemon juice, wine, and chicken stock. bring to boil, scraping off the brown bits from the skillet.  Season with salt and pepper. Reduce by half.
4. Return chicken breasts to the skillet. Cook for another 5 minutes until the sauce is slightly reduced. Transfer chicken to a large plate, pour the sauce over the chicken and sprinkle with chopped parsley. Serve with cooked pasta or rice. 

Sources
http://thepioneerwoman.com/cooking/2010/03/monday-night-dinner-chicken-piccata

http://www.foodnetwork.com/recipes/ree-drummond/chicken-piccata-with-buttery-lemon-noodles.html

http://www.redshallotkitchen.com/2014/01/chicken-piccata.html

http://allrecipes.com/recipe/lemon-chicken-piccata

 http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html

Chicken Pot Pie Crescent Ring

Ingredients
1 bag (10 oz) frozen microwavable mixed vegetables
2 cups shredded cooked chicken
1 can (10.75 oz) condensed cream of chicken soup
1 tablespoon milk
1 teaspoon salt
1/4 teaspoon pepper
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Directions

1. Place oven rack in center position. Heat oven to 375°F.
2. Cook frozen vegetables in microwave as directed on bag. Cool 1 to 2 minutes. Pour into medium bowl. Add chicken, soup, milk, salt and pepper; stir to combine. Set aside.
3. Separate 1 can of dough into 4 rectangles. On ungreased large cookie sheet, arrange rectangles perpendicular to each other to form a cross. Corners of one side should touch while leaving a square space in the center.
4. Separate dough from second can into 4 more rectangles. Arrange rectangles into an “X” that overlaps the cross, leaving an open circle in the center.
5. Carefully spoon chicken mixture around center of dough; shape into a ring leaving about 1/2 pinch of dough in the center.
6. ull overhanging dough from outer edge towards center and over filling. Tuck and pinch dough under middle.
7. Bake 25 minutes or until golden brown and thoroughly heated. Remove from cookie sheet to serving platter or cutting board. Cool 10 minutes before slicing.

Source
http://www.pillsbury.com/recipes/chicken-pot-pie-crescent-ring/9a33b050-a684-45bd-9ea1-5b2fde728337

3-Ingredient Orange Chicken

Ingredients

Orange Chicken Sauce Ingredients

• 1 Cup BBQ Sauce (Sweet Baby Ray’s)
• 1 Cup Sweet Orange Marmalade (Smucker’s)
• 2 TBSP Soy Sauce

Crispy Chicken Ingredients

• 2-4 Chicken Breasts
• 1/2 Cup Flour/1/2 Cup Cornstarch (You can use both or either/or)
• 2 Eggs
• Oil (We used coconut oil)

Directions

1. Cut up chicken breasts into cubes. 
2. In one bowl beat 2 eggs, while the other bowl mix the dry ingredients.
3. Dip pieces of chicken in the egg and then cover in flour/cornstarch. Set on an extra plate.
4. Add a thin layer of oil to a frying pan and turn stove on medium/high heat. Once it sizzles, add the chicken to the pan. Let it cook for 3-5 minutes each side until it’s brown and cooked on the inside.
5. Set the oily pieces on a paper towel and let drain.
6. on low-med heat, add the BBQ sauce, marmalade, and soy sauce to the pan. Simmer for 20 minutes, stirring a few times.
7. Add the chicken to the sauce and toss!
8. Eat it on top of white rice and enjoy.

Notes
- veggies would be good with it such as green peppers or broccoli.

Source
http://www.craftymorning.com/3-ingredient-orange-chicken-sauce-recipe

Vegan Chocolate Truffles with Manischewitz

Ingredients

• 12 ounces vegan dark chocolate, chopped into very small pieces
• 1 cup full-fat coconut milk, stirred well
• 3 tablespoons Manischewitz Wine (I used Blackberry. You do you.)
• Sprinkles!

Directions

1. Place the chocolate pieces in a large glass bowl. Heat the coconut milk in a small saucepan just until it starts to bubble and simmer.
2. Pour coconut milk over chocolate and whisk just until combined. Then add the wine and stir.
3. Refrigerate uncovered for at least two hours or overnight to harden.
4. Use a teaspoon to scoop teaspoon-sized balls, mold with your hands a little and place on a parchment lined baking sheet. This part gets a little messy! Refrigerate another 1-2 hours or overnight to set.
5. Enjoy balls as they are, or roll in coating of your choice.
6. Store in the refrigerator, but let come to room temperature for 10 minutes before enjoying!

Notes
Author: Amy Kritzer
Recipe type: Dessert
Cuisine: Jewish
Serves: 30
You also need 3-24 hours for chocolate to set.

Source
http://whatjewwannaeat.com/vegan-chocolate-truffles

Birthday Cake

Ingredients

For the Vanilla Cake

• Nonstick spray
• 4 cups all-purpose or cake flour
• 2 tsp. baking powder
• 1 ½ tsp. kosher salt
• 1 tsp. baking soda
• 1 ½ cups buttermilk
• ½ cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• ½ cup lightly packed light brown sugar
• 4 large eggs
• 4 large egg yolks

For the Chocolate Frosting

• 12 oz. cream cheese, room temperature
• 2 sticks (1 cup) unsalted butter, room temperature 
• 2 cups powdered sugar
• Pinch of kosher salt
• 12 oz. bittersweet chocolate chips, melted and cooled

Directions
For the cake

1. Preheat oven to 350° and position one rack in the top of the oven and one rack in the middle of the oven. Spray three 9-inch cake pans with nonstick spray.
2. In a large bowl, whisk the flour, baking powder, salt, and baking soda together; set aside. In a medium bowl (or a measuring cup), combine the buttermilk, vegetable oil and vanilla extract; set aside.
3. In a large bowl, combine the butter, sugar, and light brown sugar. Using an electric mixer on high, beat everything together until it’s super light and fluffy, about 4 minutes.
4. Add in the eggs and egg yolks one at a time, beating in between additions.
5. Beat the batter until it’s almost doubled in volume and very light and fluffy, about 5 minutes. (Don’t forget to periodically scrape down the sides of the bowl.)
6. With the mixer on low, gently beat in one-third of the flour mixture. Before it’s fully combined, add in one-half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well blended and no lumps remain.
7. Divide the cake batter among the three cake pans and place two pans on the top rack and one pan on the middle rack. Bake 35-40 minutes, rotating the pan on the middle rack up to the top rack halfway through baking, so they all get even oven love.
8. Remove the cakes from the oven and invert them onto a wire baking rack to cool completely. 

For the frosting

1. In a large bowl, combine the cream cheese, butter, sugar, and salt. Using an electric mixer on high speed, beat until everything is fluffy and almost pure white, about 5 minutes. With the mixer on low, slowly add in the melted chocolate and blend. Increase the speed to high and beat until everything is combined and the frosting looks super fluffy and delicious like it came from a can (but it didn’t), about 2 minutes.
2. Once cakes are cooled, use an offset or regular spatula to spread frosting onto the first layer of cake, bottom-side up. (Layering the cake with the flat bottoms on top makes a cake with a neater shape; you can layer and frost the cakes on the wire rack or on a plate.) Repeat with remaining layers. Apply a thin layer of frosting all over the cake, making sure to cover the whole cake. This is called “the crumb coat,” and it’s just the base layer, so don’t worry about making it perfect. Chill the cake for 2 hours, but keep the frosting out at room temperature.
3. Remove the cake from the fridge and using either an offset spatula or a butter knife, give it another coat of frosting, doing whatever decorative patterns or swirls your heart desires. Super smooth, peaks and valleys, whatever you like! Your cake, your call.

Notes
Decorate with sprinkles however you please.

Source
http://www.buzzfeed.com/alisonroman/perfect-birthday-cake

Buttermilk Pound Cake

Ingredients

• Cooking spray or vegetable oil plus flour
• 1 cup unsalted butter, at room temperature
• 3 cups sugar
• 5 extra-large eggs or 6 large eggs
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Glaze

• 1 1/2 cups powdered sugar
• Juice of 1 lemon or lime
• Grated lemon or lime zest

Directions

1. Prepare a 10-inch tube pan by coating the inner surface with nonstick cooking spray or vegetable oil and dusting it with flour. Set aside. 
2. Preheat the oven to 325 degrees.
3. Place the butter and sugar in the bowl of a stand mixer.
4. Beat on high speed until creamy and pale, about 5 minutes.
5. Break the eggs into a small bowl and whisk gently to break the yolks.
6. Add the eggs to the butter mixture in two additions, beating well after each and scraping the sides of the bowl between beatings.
7. In a medium bowl, whisk together the baking soda, salt and flour.
8. On medium speed, beat a third of the flour mixture into the creamed butter mixture.
9. Stop the mixer and add half of the buttermilk.
10. Turn the mixer on low to prevent spatters and beat for 30 seconds, then switch to high speed and beat for 1 minute.
11. Add another third of the flour mixture, the rest of the buttermilk, the vanilla, and then the rest of the flour mixture, beating well after each addition and scraping the bowl periodically to incorporate all the ingredients. The batter will be thick.
12. Scrape the batter into the prepared tube pan and rap the bottom of the pan on the counter to release any air bubbles.
13. Bake in the lower third of the oven for about 1 hour, or until a toothpick or cake tester comes out clean. The cake may crack on top, but this is OK.
14. Cool the cake in the pan on a wire rack for 5 to 10 minutes, then turn it out onto the rack to continue cooling.
15. To make the glaze, combine the powdered sugar and lemon or lime juice until smooth, then stir in some grated zest for color.
16. Brush it on the cooled cake.

Notes
- Yield: 1 cake, about 20 servings
- Easily freezes

Source
http://www.newsobserver.com/living/food-drink/article47169285.html

http://www.foodnetwork.com/recipes/ina-garten/plain-pound-cake-recipe.html

Simple Buttercream

Ingredients

• 2 cups (4 sticks) unsalted butter, room temperature
• 1 pound confectioners' sugar, sifted
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. In a mixer bowl fitted with a paddle attachment, combine butter, sugar, vanilla, and salt.
2. Beat on high speed 2 to 3 minutes, scraping down the sides of the bowl occasionally.

Source
http://www.marthastewart.com/315324/simple-buttercream


Alternative

1. Combine 4 sticks of softened unsalted butter, 1 lb. of cream cheese and a pinch of salt in a large bowl. Beat on high until it’s blended, light and creamy, about 4 minutes.
2. With the mixer on low, add in 2 cups powdered sugar.
3. Once it’s all incorporated, beat on high until there are no lumps and the frosting is super white and fluffy, about 5 minutes.

Breton Butter Cake

Ingredients

Directions

Source
http://www.marthastewart.com/333917/breton-butter-cake

Busy-Day Chocolate Cake

Ingredients

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 6 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 1 tablespoon white vinegar
• 1 cup cold water

Directions

1. Preheat oven to 350 degrees.
2. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.
3. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water.
4. Whisk until well combined.
5. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes.
6. Let cool completely in pan on a wire rack.

Notes
Top with Simple Buttercream frosting.

Source
http://www.marthastewart.com/254376/busy-day-chocolate-cake?esrc=nwmsl012516&did=3963

http://www.marthastewart.com/334278/busy-day-chocolate-cake

Easy Weeknight or Shabbat Dinner

Rotisserie Chicken

Red Potatoes

1. Clean then cook whole potatoes on potato setting in microwave
2. Remove from microwave then quarter
3. Toss in oil then spice with garlic powder, rosemary, salt, pepper (or other spices)
4. Roast at 425º until crispy

Brussels Sprouts

1. Toss in oil then spice with garlic powder, rosemary, salt, pepper (or other spices)
2. Roast at 425º until crispy

Serve with bread + honey butter

Mongolian Grill at Home

Ingredient Options:

• 2 boneless, skinless chicken breasts, fine dice
• Steak, sliced very thin
• Shrimp
• broccoli, small pieces
• onion, minced
• mushroom, diced
• pineapple, diced
• garlic, minced
• carrots, diced
• celery, diced
• water chestnuts
• baby corn
• mix pack of frozen stir-fry veggies
• peanuts, chopped
• cashews
• sunflower seeds
• raisins
• mandarin oranges
• lemon pepper seasoning
• soy sauce
• canola oil
• rice

Directions

1. Cook rice
2. Prep all meat and veggies
3. Add oil to large pan or wok with protein
4. Add all remaining veggies and half of the chopped peanuts
5. add spices
6. Saute until cooked through
7. Top with remaining chopped peanuts
8. Serve over rice

Mulligatawny Soup

Ingredients

• 4 tablespoons butter
• 1 boneless, skinless chicken breast, cut into small bite-sized pieces
• 3 cloves garlic, minced finely
• 1 medium onion, diced
• 1/4 cup all-purpose flour
• 1 heaping tablespoon curry powder
• 4 cups low-sodium chicken broth
• 2 cups half-and-half (can also use milk or coconut milk)
• 1 heaping tablespoon brown sugar, or to taste
• Kosher salt and freshly ground black pepper
• 1 Granny Smith apple

Directions

1. Add the butter to a pot over medium heat and let it melt.
2. Add the chicken and cook, stirring occasionally, until golden.
3. Add the garlic and onions and stir to cook for a couple of minutes.
4. Sprinkle the flour over the chicken and onion mixture.
5. Stir to combine, then stir in the curry powder.
6. Cook the mixture over medium heat for 1 minute, stirring constantly.
7. Pour in the chicken broth.
8. Stir to combine and cook for a minute to thicken.
9. Add the half-and-half, sugar and some salt and pepper and cook for another 5 minutes.
10. Peel and dice the apple.
11. Add the apples to the pot and cook for another 5 minutes.
12. Taste, adjust the seasonings and serve!

Notes
Total Time: 16 min
Yield:8 servings
Level:Easy

Source
http://www.foodnetwork.com/recipes/ree-drummond/mulligatawny.html

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