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Oatmeal Coconut Cookies
Phase 1 -
1 c. butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 t. vanilla
Phase 2 - Combine the following and mix well:
2 c. flour
1 t. baking soda
½ t. salt
1 t. baking powder
2 c. oatmeal
1 c coconut
½ c. nuts

Preheat oven to 350 degrees.  (325 for convection).

Cream butter with sugars on medium-high speed until fluffy, about 3 minutes.   Add vanilla.   Add eggs, one at a time, beating well after each addition.

Gradually add the dry ingredients to the creamed mixture and mix until combined.  Using a teaspoon, drop dough onto baking sheet, leaving about 1” space between each cookie.  Bake for 10-12 minutes or until very light brown.  Remove from cookie sheet and cool on wire rack.

Makes 9 dozen. 

Herbed Chicken and Tomatoes
1 lb. pasta, cooked and drained (can also use rice)
2 t. basil
2 t. garlic powder
1 t. crushed rosemary
½ t. crushed red pepper flakes
1 t. salt
1/3 c.  + 1 T. flour
4 boneless, skinless chicken breasts
Olive oil
1 onion, finely chopped
2-3 cloves garlic, sliced
1 can (14.5 oz.) diced tomatoes
1 ½ c. chicken stock
2 T. milk or half-and-half

Rinse chicken and pat dry.  Mix seasonings and salt in a shallow dish.  Reserve 2 t.  and set aside.  Stir 1/3 c. flour into remaining seasoning mixture.  Coat chicken in seasoned flour; discard any flour that’s leftover.

Heat 2 T. oil in large skillet on medium-high heat.  Add chicken and cook 4-5 minutes per side or until golden brown and cooked through.  Add additional oil if needed.  Remove from skillet and keep warm in 200 degree oven.

Heat 1 T. oil in skillet.  Add onion.  Cook and stir 3 minutes or until softened.  Add garlic and cook one more minute.  Stir in 1 T. flour.  Add tomatoes, stock and reserved seasoning mixture.  Bring to a boil, stirring occasionally.  Reduce heat to medium-low and simmer for 5 minutes.  Stir in milk.  Return chicken to skillet and spoon sauce over the top.  Serve over pasta or rice.

Steak Skewers with Blue Cheese Dipping Sauce

3 lbs   Boneless Top Sirloin Steak
1/4 C  Olive Oil
2 T      Red Wine Vinegar
3/4 t    Black Pepper

Remove excess fat from steak and cut into 1-inch cubes. Whisk together the olive oil, vinegar and pepper.  Put steak in 1-gallon ziplock bag, then pour mixture over the meat and marinade overnight.

When ready to cook, thread steak pieces onto skewers (if using wooden skewers soak them in water first).
When grilling, use medium heat turning occasionally for about 10 minutes or until beef is done to your liking.
To broil, set oven to broil and place skewers on broiling pan turning occasionally until done.

1/2 C   Crumbled Blue Cheese
2 C      Heavy Cream
1/2 t     Black Pepper

Combine in a medium saucepan over medium heat and simmer gently and stirring frequently until mixture is thick and smooth.  Serve with steak.

Quiche Pippa
2 T. butter
1 medium onion, chopped
½ c. diced ham OR sliced pepperoni OR cooked, crumbled bacon or Italian sausage
½ c. shredded mozzarella cheese
½ c. cheddar or brick cheese
1 T. parsley
1 T. flour
Seasoning of your choice (optional:  1/2 t. nutmeg, if using ham; 1 t. Italian seasoning if using pepperoni or sausage)
Dash of salt and pepper
4 large eggs, beaten
1 unbaked or frozen 9” deep dish pie crust

Preheat oven to 350 degrees.

In a small skillet, melt butter over medium heat.  Add onions and sauté 3-5 minutes.  Spoon into large mixing bowl and add remaining ingredients.  Stir until well blended.

Pour into piecrust and bake 40-50 minutes or until knife inserted in center comes out clean.

Chili Con Carne

2-3 lbs. ground beef
2 medium onions, chopped
1 c. chopped celery
2 cloves minced garlic
2 c. diced tomatoes
1 c. tomato puree
½ c. ketchup
1 t. ground cumin
1 T. chili powder
1 t. salt
Dash of cayenne pepper
2 c. chili, black or kidney beans

Optional ingredients:
Sliced green onions
Shredded cheddar cheese
Sour cream

Sauté beef, onion and celery until beef is browned.  Drain off fat.  Stir in garlic, tomatoes, puree, ketchup & seasonings.  Cover and simmer 30 minutes.

Add beans & simmer 10-15 minutes longer.

Ladle into bowls & top with sliced green onions, shredded cheddar cheese & sour cream.

Mexican Chip Casserole
1-1 ½ lbs. ground beef
¾ c. finely chopped onion
15 oz. can tomato sauce
4 oz. can diced green chilies
1 t. salt
2 t. cumin
¼ t. cayenne pepper
10 oz. package tortilla chips, coarsely crushed
16 oz. shredded Monterey Jack cheese
1 c. sour cream
1 c. shredded sharp Cheddar Cheese

Preheat oven to 350 degrees.  Spray a 9” baking dish with non-stick cooking spray.  (Can also use a 9x13” baking pan.)

Brown beef with onion.  Add tomato sauce, chilies, salt & spices.  Simmer uncovered, 10 minutes.

Create 2 layers in the baking dish in the following order:  Chips, Monterey Jack cheese, and then beef mixture.  Place in oven and bake for 20 minutes.  Remove from oven.  Spread sour cream on top.  Sprinkle with cheddar cheese.  Bake an additional 5-10 minutes, until cheese is melted & bubbly.

Smashed and Loaded Taters

Ingredients for Smashed:
2 lbs. baby red, white or Yukon gold potatoes (if you can’t find babies, use regular)
¼ c. olive oil
1 t. garlic powder
¼ t. salt
½ t. pepper

Ingredients for Loaded:
1 c. Greek yogurt or sour cream (low fat is OK)
1 c. shredded cheddar cheese
3 green onions, chopped
½ t. dried oregano
½ t. garlic salt
½ t. lemon pepper
½ t. marjoram
4 slices bacon, cooked & finely chopped (optional)

1. Line a baking sheet with parchment paper or aluminum foil.  (Start with one sheet, you may need more.)
2. Boil the potatoes until VERY tender. (I recommend cooking 10 minutes longer than when you think they’re done).
3. Preheat oven to 450 degrees.
4. Drain potatoes.  Combine olive oil, garlic powder, salt & pepper in pot used to cook potatoes.  Place  drained potatoes back into pot and toss with oil mixture.
5. Arrange potatoes on the baking sheet, two or three to a row, depending on the size of the potatoes.   Press each potato ¼ to ½” flat using the bottom of a glass.  If they fall apart, just press them back together. 
6. Bake until crispy, approximately 30 minutes, turning once about halfway through baking.
7. While potatoes are baking, combine loaded ingredients and mix well.
8. When potatoes are done, remove from oven and arrange on a platter.  Spoon a dollop of Loaded onto each potato and serve warm.

Chicken with Wine

4 boneless, skinless chicken breasts
½ c. flour, seasoned with salt and pepper
3 - 4 T. butter
¼ c. minced shallots or onion
½ - 1 t. minced garlic (optional)
2 c. sliced mushrooms
2 t. dried chopped parsley OR 1 ½ T. fresh
½ c. Marsala wine or white wine of your choosing
½ c. chicken stock
S & P to taste

Flatten chicken breasts with heal of hand so they’re all about the same thickness.  Dredge in seasoned flour; shake off excess.

Melt butter in a large sauté pan over medium-high heat.  Add chicken and lightly brown 3-4 minutes on the first side.  Turn and cook another 2 minutes or until almost tender.

Add shallots/onion, garlic and mushrooms and continue to cook another 2 minutes or until mushrooms begin to get tender.  Remove chicken to a heated platter and cover with foil.  Add parsley to pan.

Raise heat to high.  Add wine and chicken stock.  Boil until liquid reduced to a syrupy glaze.  Season with salt & pepper.

Pour sauce over chicken and serve.

Pizza Fondue

1 medium onion, chopped
½ lb. lean ground beef or Italian sausage
2 cans (10 ½ oz. each) pizza sauce
1 ½ t. fennel seed
1 ½ t. oregano
¼ t. garlic powder
2 ½ c. (10 oz.) shredded cheddar cheese
1 c. (4 oz.) shredded mozzarella cheese
Dippers:  Italian or French bread, or English muffins cut in cubes; soft bread sticks; Melba rounds

Brown meat and onion over medium heat in a large skillet.  Drain off liquid & fat.  Add pizza sauce and seasonings.  Stir until heated.  Add cheese by handfuls, stirring until smooth.  Pour into fondue pot or crock pot to keep warm.

Serves 4.

Adrian Steak

1 ½ lbs. boneless beef round steak, cut into thin strips
2 cloves garlic, thinly sliced
2 medium onions, sliced
1-2 T. olive or canola oil
16 oz. can diced tomatoes
½ c. beef stock
½ c. dry red wine
1 t. basil
1 t. thyme
1 bay leaf
1 t. salt
¼ t. pepper

Season steak with garlic, salt & pepper.

Heat oil in large fry pan over medium heat.  Add onion and cook until softened.  Add meat and cook until browned.  Add remaining ingredients.  Bring to a boil.  Cover and simmer for 25 minutes.

Serve over cooked rice or pasta.

Baked Shrimp Scampi
2 lbs. peeled, deveined & butterflied shrimp (minimum 12 to 15 per pound; can be larger)
3 T. olive oil
2 T. dry white wine
Kosher salt & freshly ground black pepper
1 stick butter, room temperature
4 t. minced garlic
1 ½ T. parsley
1/8 t. crushed red pepper flakes
1 t. grated lemon zest
2 T. freshly squeezed lemon juice
Cooked pasta of your choice OR warm, crusty bread

Preheat oven to 425 degrees.

Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 1 t. salt and ½ t. pepper.  Allow to sit at room temperature while you make the butter garlic mixture.

In a medium bowl, mash the softened butter with the garlic, parsley, red pepper flakes, lemon zest, lemon juice and 1/8 t. pepper.  (A pastry blender works well for this or a food processor).

Starting from the edge of a 14” oval gratin dish, arrange the shrimp in a single layer, cut side down with the tail ends curling up.  Pour any remaining marinade over the shrimp.  Drop pieces of the butter mixture evenly over the shrimp.  Bake for 10-12 minutes until hot & bubbly.  Serve over pasta or with crusty bread to soak up the marinade.

Beef Barley Soup

2 packages of beef short ribs
2 lbs. beef chuck roast, trimmed & cubed OR 2 lbs. beef stew meat
2 T. olive oil (+ more if necessary)
3 carrots, peeled & sliced
3 stalks celery, sliced
1 large onion, chopped
16 oz. tomato sauce
1 ½ c. pearl barley
1 T. sugar
2 T. salt

Heat olive oil in a large Dutch oven over medium heat.  Brown meat cubes on all sides.  As each batch is done, remove from heat & set aside.  (Add more oil if necessary.)

When all meat is browned, return to pan with any accumulated juiced.  Add short ribs and cover with 3 quarts water.  Bring to a boil, lower heat and simmer for at least 2 hours or until meat is tender.

Remove the short ribs & either discard or trim the meat off the bones and return to stock; bring to a boil.

Add remaining ingredients, reduce heat & simmer for 50-60 minutes or until barley is tender.

Cheesesteak Soup

1 small onion, chopped
1 carrot, diced
¼ t. celery seeds OR 1 stalk celery, diced
2 cloves garlic, chopped
1/3 c. + 2 T. all-purpose flour
2 t. Worcestershire sauce
½ t. hot sauce (or more to taste)
6 c. chicken stock
2 soft hoagie rolls, cut into ½” cubes (can also substitute large croutons if you’re lazy)
Kosher salt & fresh ground pepper
8 oz. shredded cheddar cheese
8 oz. shredded provolone cheese
1 lb. shaved beef steak or roast beef (I used Boar’s Head Deli Roast Beef)
¼ c. sliced pepperoncini (from a jar, not fresh) (optional)
2 T. chopped parsley + more for garnish


Preheat oven to 400 degrees.

1. Heat 2 T. EVOO in a Dutch oven over medium heat. Add onion, carrot, celery seeds and garlic. Cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 c. flour, Worcestershire and hot sauce. Cook, stirring occasionally, about 2 minutes. Add chicken stock and 2 c. water. Bring to a boil. Reduce heat to medium low and cook until veggies are tender, about 20 minutes.

2. While veggies are cooking, toss bread cubes with 1 T. EVOO. Season with salt & pepper. Place on a baking sheet. Bake until golden and crisp, about 7 minutes. Set aside. (Omit this step if using croutons)

3. Puree the soup in a blender until smooth; return to pot (or use an immersion blender). Bring to a boil, reduce heat to medium low and simmer 5 minutes. Toss the cheeses with the remaining 2 T. flour in a bowl. Slowly whisk into the soup until melted. Return to blender and puree until smooth; pour back into pot (or use immersion blender). Bring to a simmer; remove from heat & cover.

4. Heat remaining 2 T. EVOO in a large skillet over medium-high heat. Add the beef & cook, stirring occasionally, until browned, about 3 minutes. Stir in pepperoncini and parsley; season with S & P. Ladle soup into 4 generous bowls. Top with the beef, croutons and more parsley.

Overnight Optional Egg Dish

10-12 slices soft sandwich bread (can use white or wheat)
1 stick butter, softened to spreading consistency
2 c. shredded cheese of your choice
10 large eggs
3 c. milk
½ t. salt
½ t. pepper
2 – 3 t. seasoning of your choice
Optional ingredients:
1) 1 lb. cooked, crumbled bacon OR 2 c. diced ham OR 1 lb. Italian sausage, browned & drained OR 1 lb. sliced pepperoni
2) 1 yellow onion, minced
3) 8 oz. mushrooms, thinly sliced
4) 1 c. chopped, cooked vegetables such as broccoli, asparagus, bell peppers or celery

Spray a 9x13 glass baking dish with non-stick cooking spray.  Set aside.

Butter one side of each bread slice.  Cover the bottom of the dish with one layer of the bread, butter-sides up.  (You may need to cut the bread slices to fit).  Put the cheese and optional fillings on top of the bread.  Top with the second layer of buttered bread, butter-side up.

Whisk the eggs, milk, salt, pepper and seasoning together until well mixed.  Pour over the bread.  Cover and refrigerate overnight.

When ready to bake, place the dish in a cold oven.  Set the temperature for 350 degrees and bake uncovered for one hour or until golden brown.  Let stand 10 minutes before serving.

Slow Cooker Sausage & Kale Stew with Mashed Potatoes

1 lb. Italian sausage, broken into pieces
1 large onion, chopped
1 28 oz. can diced tomatoes, undrained
2 T. tomato paste
2 cloves garlic, chopped
Salt & pepper
1 T. seasoning of your choice (optional)
2 large potatoes (about 1 lb.)
1 small bunch kale, stems discarded and leaves torn (about 7 cups)
½ c. milk
¼ c.  olive oil + more for drizzling

Combine the sausage, onion, tomatoes, tomato paste, garlic, 1 c. water (or stock, ¾ t. each salt and pepper, and seasoning (optional) in a 4-6 qt. slow cooker.  Nestle the potatoes in the liquid and top with the kale.

Cover and cook until potatoes are tender; 7-8 hours on low or 4-5 hours on high.  Transfer the potatoes to a medium bowl.  Add the milk, oil and ½ t. each salt & pepper.  Mash to desired consistency.

Serve the stew topped with the mashed potatoes.  Drizzle with more olive oil if desired.

REGipe Beef Stew

2 lbs steak (round, stew meat, sirloin, whatever you prefer)
3 C Beef Bouillon
2 C peeled and sliced carrots
1 C sliced celery
2 medium onions
1 can water chestnuts – drained and sliced
1 can mushrooms – drained
1 can (16 oz) diced tomatoes
3 T flour (can be heaping tablespoons)
1 T sugar (can be heaping tablespoon)
2 large potatoes peeled and cut into cubes (feel free to add more if desired)
Worcestershire sauce
Tobacco sauce

Preheat oven to 300 (or you can use crock pot)
Brown meat with salt, pepper and garlic powder.
In a large bowl mix together carrots, celery, onions, water chestnuts and mushrooms with the flour and sugar
Put the can of tomatoes in a roaster and add all vegetables.  Mix in 2 shakes of tabasco and 3 shakes of Worcestershire (feel free to add more tabasco and Worcestershire if desired) then stir.
Add the beef bouillon
When meat is browned, take out of pan and cut into bite size pieces and trim off all fat.  Put water in pan to get all brown bits from pan and pour into veggie mixture.  Combine meat and veggies.
Cover with foil and bake for 4 hours.  During the last 45 minutes add potatoes and bake at 375

Champagne Punch

1 1/3 c. lemon juice
1 c. superfine sugar
½ c. orange liqueur
½ c. Triple Sec
½ c. brandy
½ c. orange juice
2 bottles chilled dry Champagne or sparkling wine
Orange or lemon slices for garnish (optional)
Frozen whole strawberries or fresh if in season (optional)

Combine the lemon juice, sugar, orange liqueur, Triple Sec, brandy and orange juice in a pitcher & stir or shake until the sugar is completely dissolved.  When ready to serve, add the Champagne and stir to combine.

Place a whole strawberry into each glass, if desired, before serving.  Garnish with orange or lemon slices.

Makes 3 quarts.

Bacon, Spinach & Cream Mashed Potatoes

3 pounds red potatoes, washed & quartered
1 lb. thick cut bacon, chopped
1 large onion, halved & sliced
1-1.5 c. cream
1 stick butter, melted
2 boxes frozen chopped spinach, defrosted & squeezed dry
Salt & pepper
¼ t. nutmeg

Place potatoes in large pot and cover with water.  Bring to a boil; salt water & cook until tender, 12-15 minutes.

While potatoes are cooking, brown the bacon in a skillet over medium heat about 10-12 minutes (or longer if you like it really crispy).  Add the onions & cook until soft, 5 minutes more.  Remove from pan & drain on paper towel.

When potatoes are finished cooking, drain off the water and place back in the pot.   Add the bacon, onions and spinach.  Mash to combine, then add cream & butter.  Mash until smooth.  Season with salt, pepper and nutmeg.

Thanksgiving tip:  You can keep the potatoes warm by placing them in a large bowl, covering with a kitchen towel and positioning the bowl over a pot of simmering water.

Serves 6.
Click here for previous ReciPippa's!

Great Chocolate Cake

Ingredients for cake:
3 c. flour
½ c. cocoa powder
1 t. salt
2 c. sugar
1 c. canola oil
1 c. buttermilk
1 large egg
2 t. baking soda
1 c. boiling water
1 t. vanilla extract

Ingredients for frosting:
8 oz. cream cheese, room temperature
1 stick butter, room temperature
2 t. vanilla extract
2-3 c. powdered sugar

Directions for cake:
Preheat oven to 350 degrees.  Grease & flour a 9x13 cake pan.

Sift together the flour, cocoa and salt.  In a separate bowl, combine the sugar, oil, buttermilk and egg; mix well.  Add the dry ingredients to the egg mixture and beat well.  Add the baking soda and then the boiling water.  Mix well.  Stir in the vanilla.  Pour into the prepared pan.  Bake for 40-45 minutes.  Let cool thoroughly before frosting.

Directions for frosting:
Cream together the cream cheese and butter until fluffy.  Add the vanilla.  Sift in the powdered sugar and beat until well blended.

Tortellini Soup with Sausage

1 lb. Italian sausage
1 c. chopped onion
3 cloves garlic, minced
5 c. beef stock
½ c. dry red wine (or ¼ c. balsamic vinegar mixed with ¼ c. water)
1 28 oz. can diced tomatoes
1 c. sliced carrots (2 medium)
½ t. basil
½ t. oregano
1 8 oz. can tomato sauce
1 16 oz. package tortellini (fresh or frozen)
1 bell pepper, chopped
1 ½ c. diced zucchini
¼ - ½ c. fresh Parmesan cheese

In a stock pot, brown the sausage over medium-high heat about 10 minutes, breaking it up and turning it over a few times during cooking.  Remove sausage from pan and set aside.  Drain off drippings, leaving 1 T. in pot.

Reduce heat to medium.  Add onion and garlic; cook until tender 5-7 minutes.  Add the stock, wine, tomatoes, carrots, herbs, tomato sauce and sausage.  Bring to boil, reduce heat to low & simmer, uncovered, for 30 minutes.  Skim off any fat that rises to the top.

Add the tortellini & bell pepper; cover & simmer 15 minutes.  Add zucchini & simmer another 20-30 minutes.

Serve with Parmesan cheese.

Split Pea Soup

1 ham bone & 10 c. water OR 10 c. chicken stock
¼ c. olive oil
2 c. onion, chopped
4 cloves garlic, minced
2 T. dried oregano
2 t. marjoram
2 t. thyme
3 t. kosher salt
1 t. black pepper
3 bay leaves
4 carrots, sliced
3 stalks celery, sliced
1 c. medium-diced red boiling potatoes, unpeeled
1.5 pound dried split green peas


1. In a stockpot or large Dutch oven, heat the olive oil over medium heat. Sauté onions, oregano, marjoram, thyme, salt & pepper until translucent, about 10-15 minutes. Stir in garlic & cook 1 minute.

2. If using chicken stock, leave onion mixture in the pot. Add bay leaves, carrots, celery, potatoes, 1 pound split peas and stock to pot. Bring to a boil & simmer uncovered for 40 minutes. Skim off foam while cooking. Add remaining ½ pound split peas & continue to simmer for another 40 minutes or until all peas are soft. Stir frequently to keep solids from burning on the bottom of the pot. Adjust seasonings & serve.

3. If using ham bone, remove onion mixture from pot & set aside. Add ham bone to the pot & cover with 10 cups of water. Bring to boil & simmer for about 2 hours. Remove bone from pot & discard. Add onion mixture to ham stock. Add bay leaves, carrots, celery, potatoes, and 1 pound split peas to pot. Bring to a boil & simmer uncovered for 40 minutes. Skim off foam while cooking. Add remaining ½ pound split peas & continue to simmer for another 40
minutes or until all peas are soft. Stir frequently to keep solids from burning on the bottom of the pot. Adjust seasonings & serve.

Chicken with Fennel, Tomatoes & Zucchini

4 boneless, skinless chicken breast halves
¼ - 1/3 c. Italian seasoned breadcrumbs
5 t. olive oil, divided
2 c. thinly sliced fennel (about 2 small bulbs)
2 c. finely chopped zucchini
1 ½ c. thinly sliced leek (about 2 large)
4 cloves garlic, minced
½ c. chicken stock
½ c. white wine
2 T. tomato paste
1 t. salt
1 t. fennel seeds
1 t. tarragon
½ t. pepper
½ t. red pepper flakes
1 can (14.5 oz.) diced tomatoes; undrained OR 2 c. diced garden tomatoes
Parmesan and/or mozzarella cheese (optional)

1. Preheat oven to 425 degrees and spray a shallow baking pan large enough to hold the chicken breasts with cooking spray.
2. Dredge chicken in breadcrumbs.
3. Heat 3 t. olive oil in a large, non-stick skillet over medium high heat.  Add chicken; sauté 3 minutes on each side or until golden brown.   Remove from skillet & place in baking pan.  Place in oven & continue cooking for 20 minutes or until chicken is no longer pink & juices run clear.  (If the chicken finishes cooking before the veggies are done, reduce oven temperature to 200 degrees).
4. In skillet used to cook chicken, heat remaining 2 t. olive oil over medium heat.  Add fennel, zucchini and leek.  Cook 5 minutes, stirring occasionally.  Add garlic and cook 1 minute.  Add remaining ingredients except cheese.  Cover, reduce heat and simmer 15 minutes or until veggies are tender, stirring occasionally.
5. Serve veggies & chicken over pasta (spinach fettuccine is nice), topped with cheese. 

Baked Macaroni & Cheese

½ lb. elbow macaroni, cooked and drained
3 T. butter
3 T. flour
3 c. milk
½ c. onion, finely diced
1 bay leaf
½ t. paprika
1 egg
12 oz. shredded sharp cheddar cheese, divided into 8 oz. & 4 oz. portions
Salt & pepper

3 T. butter
1 c. panko breadcrumbs


Preheat oven to 350 degrees.
In a large sauté pan over medium heat, melt 3 T. butter. Whisk in the flour & continue to stir for about 3 minutes until all lumps are gone.
Stir in the milk, onion, bay leaf and paprika. Lower heat & simmer for 10 minutes. Remove the bay leaf.
Beat the egg in a small bowl with a fork. Add 2T. of sauce, then slowly whisk the egg mixture into the
sauce. Stir in 8 oz. of the cheese. Add 1 t. salt & pepper to taste. Fold the drained macaroni into the
sauce mixture. Pour into a 2 quart casserole dish. Top with remaining 4 oz. cheese.
Prepare topping – melt the remaining 3 T. butter in a sauce pan. Toss in the breadcrumbs to coat.
Top the macaroni with the breadcrumb mixture. Bake for 30 minutes. Remove from the oven & let rest
5 minutes before serving.

Bloody Mary Flank Steak

1 c. vegetable juice, such as V8 OR tomato juice
1/3 c. vodka
1 t. kosher salt
1 t. pepper
1 t. hot sauce (optional)
1 T. lemon or lime juice
1 T. Worcestershire sauce
1-2 cloves garlic, cut in half
1 t. onion powder
1 t. celery seed
1 T. horseradish
¼ c. olive oil
1 lb. flank steak

1. Rub the cut garlic over the flank steak.
2. Combine the veggie/tomato juice, vodka, salt, pepper, hot sauce, lemon/lime juice, Worcestershire sauce, cut garlic, onion powder, celery seeds, horseradish and olive oil.
3. Pour into a 1 gallon re-sealable plastic bag.  Add the steak.  Let marinate in the refrigerator at least 8 hours.
4. Preheat gas grill to high.  Turn down to medium heat.  Remove steak from marinade.  Cook for 2 minutes on first side.  Turn over & continue cooking for 3-4 minutes for medium.
5. Remove from the grill, cover with foil and let sit for 10 minutes.  Slice against the grain.

Serves 4.

Three Meat Chili

1 lb. boneless beef chuck roast or beef stew meat, cut into 1” cubes
¼ c. olive oil
2 lbs. lean ground beef
1 lb. hot Italian sausage
2 large onions, chopped
3 large green, red or yellow peppers, chopped (optional)
½ c. dry red wine
2 cans, 14 ½ oz. each, Mexican-style stewed tomatoes undrained
29 oz. tomato sauce
1 ½ c. beef stock or water
2 T. packed brown sugar (light or dark)
2 T. ground cumin
2 T. hot chili powder
1 T. crushed Aleppo pepper or hot chili powder
1 T. tomato paste (buy a tube of the squeezable kind; it keeps forever in the fridge)
1 t. kosher salt
1 t. fresh ground black pepper
2 whole bay leaves
2 cans, 15 oz. each, red kidney beans; rinsed & drained
Shredded cheddar cheese
Thinly sliced green onions

Heat olive oil in a 6 to 8 quart Dutch oven over medium heat.  Add beef chuck roast cubes & brown on all sides.  (You may have to do it in batches; otherwise the meat steams instead of browns.) Remove chuck from pan & place in a large bowl.  Leave drippings in the pan.  Add ground beef & Italian sausage to reserved drippings.   Break up the meat & cook until brown, stirring occasionally.  Transfer to the same bowl with beef cubes.  Drain pan drippings, reserving 2 T.

Add onions and peppers to drippings in Dutch oven.  Cook & stir over medium heat 10 minutes, or until onions are tender.  Remove pan from heat.  Add wine to pan, return to heat.  Bring to boil; reduce heat to low.  Simmer, uncovered, 5 minutes, or until wine is reduced by about half.  Stir in stewed tomatoes, tomato sauce, beef stock/water, brown sugar, cumin, chili powder, Aleppo pepper, tomato paste, salt, pepper & bay leaves.  Bring to a boil.

Add meat mixture to tomato mixture in Dutch oven.  Cover & simmer for 3 hours, stirring occasionally.  Add beans & cook 30 minutes more.  Remove & discard bay leaves.

Serve topped with cheese & green onions.

Makes 10 servings

Linguine with Sausage & Mushrooms

12 oz. linguine ( I used al dente Artisanal Pasta Roasted Garlic Linguine)
1 lb. loose Italian sausage
1 small onion, chopped
1 small zucchini, quartered AND/OR 1 stalk celery, thinly sliced
½ lb. sliced fresh mushrooms
3 cloves garlic, chopped
6 plum tomatoes, chopped
½ c. dry white wine OR chicken broth
2/3 c. heavy cream
1 ½ t. dried parsley OR 3 T. fresh, chopped
Salt & pepper to taste

1. Cook pasta according to package directions.  Reserve 1 c. cooking liquid before draining.
2. In same pot used to cook pasta, cook sausage over medium-high heat until browned.
3. Add onion, zucchini/celery and mushrooms.  Cook, stirring occasionally until tender.
4. Add garlic and cook 1 minute.
5. Add tomatoes & wine.  Cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
6. Add cream and cook until slightly thickened, about 4 minutes. Stir in parsley and reduce heat to low.
7. Add pasta and reserved cooking liquid to the pot.  Season with salt & pepper.  Toss ingredients & heat until warm.  

Serves 4.

Orecchiette Pasta with Italian Sausage & Fresh Mozzarella

1 container of grape or cherry tomatoes (10.5 oz.)
3 T. olive oil, divided
Salt & freshly ground pepper to taste
12 oz. (3 c.) Orecchiette pasta or shells
3 garlic cloves, sliced
1 bunch kale, stems removed and torn into bite-sized pieces
1 lb. bulk Italian sausage
8 oz. fresh Mozzarella cheese pearls
½ t. Penzey’s Tuscan Sunset or other Italian seasoning
¼ t. crushed red pepper flakes

Preheat oven to 400 degrees.

Place tomatoes on rimmed baking pan & toss with 2 T. olive oil, salt & pepper.  Roast in oven until golden and collapsed, 20-25 minutes.

Cook pasta according to package directions.  Drain & set aside.

In same pan used to cook pasta, heat remaining 1 T. olive oil over medium heat.  Add Italian sausage and cook, breaking up, until browned.  Add garlic and cook 1 minute.  Stir in kale.  Turn temperature to low.  Cover & cook 2 minutes.  Stir in drained pasta, tomatoes, cheese, Tuscan Sunset & red pepper flakes.   Cook until heated through.

Peach Cobbler

3 c. peeled, sliced peaches (about 9)
1 ½ c. sugar, divided
1 stick butter
¾ c. flour
2 t. baking powder
Pinch salt
¼ t. cinnamon
½ t. vanilla
¾ c. milk

Preheat oven to 350 degrees.

Mix peaches with 1 c. sugar.  Set aside.  Melt butter in 2 quart baking dish or pan.*

In a mixing bowl, combine the remaining sugar, flour, baking powder, salt cinnamon, vanilla and milk.  Mix well.  Pour mixture over melted butter.  Do not stir.

Place the peaches with any accumulated juice on top of the batter.  Do not stir.

Bake for one hour.  The batter will rise to the top and become crisp and brown.

*Any of the following qualifies as a 2 quart baking dish:
8x8x2” square pan
11x7x1 ½” baking pan
9x5x3” loaf pan

Chocolate Chip Zucchini Cake

1 stick butter, softened
1 ¾ c. sugar
½ c. canola oil
2 eggs, room temperature
1 t. vanilla
2 ½ c. flour
2 T. cocoa powder
1 t. baking soda
½ t. baking powder
½ t. cinnamon (optional)
¼ t. cloves (optional)
½ c. buttermilk
2 c. peeled, shredded zucchini ( 1 medium)
2 c. chocolate chips

Preheat oven to 350 degrees.  Grease a 9x13 baking pan.

In a large mixing bowl, cream together butter & sugar.  Beat in eggs, oil & vanilla.

Combine the dry ingredients in a separate bowl and add to the creamed mixture, alternating with the buttermilk. Stir in the zucchini.

Pour into baking pan.  Sprinkle with chocolate chips.  Bake for 45-50 minutes or until toothpick inserted in center comes out clean.  Cool on wire rack.

Mr. ReciPippa recommends eating with vanilla ice cream☺

Grilled Bacon-Wrapped Stuffed Jalapenos
24 medium jalapeno peppers
1 lb. uncooked chorizo or spicy pork sausage
2 c. shredded Mexican cheese blend
12 bacon strips, cut in half

1. Make a lengthwise cut in each jalapeno along one side.  Try not to cut through to the end.  Remove the seeds & membrane.
2. Combine sausage and cheese.  Stuff into each jalapeno.
3. Wrap each jalapeno with a piece of bacon, securing with toothpicks.
4. Prepare grill for indirect, medium heat, using a drip pan.
5. Place jalapenos over drip pan.  Cover and cook for 17-20 minutes per side or until a meat thermometer registers 160 degrees when inserted into filling.
6. Grill over direct heat 1-2 minutes longer or until bacon is crisp.

Not Your Mama’s Three-Bean Salad

8 oz. (1 ½ c.) shelled edamame (thaw, if using frozen)
¼ c. olive oil  (I used lime-flavored)
1 ½ t. ground cumin
1 15 oz. can black beans, drained and rinsed
1 15 oz. can black-eyed peas, drained and rinsed
½ c. finely chopped red onion
2 c. thinly sliced celery
4 cloves garlic, minced
1 red/yellow/orange pepper, finely chopped
2 T. fresh lime juice (one lime)
2/3 c. finely chopped fresh cilantro
1 ½ t. salt
½ t. freshly ground black pepper
Cayenne pepper to taste

Bring 2-3 c. water to a boil & add edamame.  Cook for 4 minutes.  Drain and rinse under cold water to stop cooking process.  Place in a serving bowl and set aside.

Heat the oil in a skillet over low heat for about 3 minutes.  Add cumin and stir for one minute.  Remove from heat.

To the serving bowl, add beans, peas, onion, celery, garlic, peppers, lime juice, cilantro, salt,  pepper and cayenne.  Toss to combine.  Drizzle with cumin oil and gently toss to coat.  Let stand at room temperature for at least 10 minutes to blend flavors.  Taste and adjust seasonings.  Refrigerate,  but bring to room temp before serving.

Ham* and Egg Bake

½ c. (1 stick) butter
10 eggs
½ c. flour
1 t. baking powder
1 dash salt (5 shakes)
1 dash pepper (ditto)
1 c. diced cooked ham*
2 cans, 4 oz. each, sliced mushrooms, drained
2 c. small-curd cottage cheese
8 oz. Monterey Jack cheese, shredded

Preheat oven to 400 degrees (375 if using glass baking dish)

Melt butter in microwave using low power.  Set aside.

In large mixing bowl, beat eggs until frothy.  Add flour, baking powder, S & P.  Beat until blended.  Stir in butter, ham, mushrooms and cheeses.  Pour into buttered 13x9 inch baking pan.

Bake 15 minutes.  Reduce heat to 350 (325 for glass pan) degrees and bake 40 minutes longer.  Let stand a few minutes before serving.

*If you don’t have ham, you can substitute Italian sausage, breakfast sausage, bacon, etc.  You can also make without meat for your vegan friends!

Seasoned Crock-Pot Pulled Pork

½ c. apple cider vinegar
1/3 c. ketchup
¼ c. mustard (Creole is good)
1 T. molasses
2 T. brown sugar
2 t. paprika
Kosher salt & freshly ground pepper
Generous amounts of Penzey’s Southwest and/or Northwoods seasoning, or Emeril’s Essence
1 3 to 4 lb. boneless pork butt or pork shoulder
2 links Andouille sausage
Sturdy buns
Coleslaw of your choice

1. Whisk 1 ½ c. water, vinegar, ketchup, mustard, molasses and 1 T. brown sugar in a 7-8 qt. slow cooker.
2. Combine remaining 1 T. brown sugar, paprika, 1 t. salt and ½ t. pepper in a small bowl.  Rub all over the pork, then add to slow cooker along with the sausage.  Cover & cook on low for 8 hours.
3. Remove pork and sausage; set aside to cool slightly, then shred pork & chop sausage coarsely (or discard).  Sprinkle with seasoning of your choice and salt.  ( I used about 4 T. of seasoning and 2 t. salt)
4. Skim off excess fat from cooking liquid OR refrigerate overnight, then remove fat next day.  Bring to a boil & cook until reduced by about one third, 15 minutes or so.
5. Pour reduced cooking liquid over pork.  Stir to combine.
6. Serve on buttered buns, topped with coleslaw.

Grilled Sausage Kebabs with Pasta Salad (modified from June 2013 Food Network Magazine)

8 Italian sausage links, halved crosswise
10 baby bell peppers ( 8 whole & 2 thinly sliced)
3 T. olive oil
Kosher salt
1 c. small pasta (I used Pipette)
2 cups baby spinach, packed
1 clove garlic, minced
2 t. dried basil OR 2 T. fresh, chopped
Freshly ground black pepper
2 T. grated parmesan cheese  + more at the table

Preheat gas grill or prepare charcoal grill to medium heat.

Thread metal skewers with sausage links and peppers.  Brush with olive oil and grill, turning as needed,  until sausage is cooked through, about 6-8 minutes total.

While sausage is cooking, prepare pasta according to package directions.  Combine remaining peppers, spinach, garlic, basil, parmesan and 2 T. olive oil in a large bowl.  Season with salt & pepper.   Drain pasta & immediately transfer to bowl with spinach mixture.  Toss to combine.

Serve pasta salad with the kebobs.

Snickerdoodles (cookies)
1 c. butter, softened
1 ½ c. sugar + 2 T.
2 eggs at room temperature
2 ¼ c. flour
2 t. cream of tartar
1 t. baking soda
¼ t. salt
2 t. cinnamon

Preheat oven to 400 degrees.  Mix 2 T. sugar with cinnamon.

In a large bowl, cream butter & remaining sugar.  Add eggs and combine well.

Blend dry ingredients.  Stir into butter mixture.  Create dough balls the size of a small walnut; about 1”.  Roll balls in cinnamon/sugar mixture.

Place 2” apart on ungreased cookie sheet.  Bake 8-10 minutes.  These cookies puff up at first and then flatten out.

Makes about 5 dozen. 

Grilled Asian Chicken Skewers
1 ½ - 2 lbs. boneless, skinless chicken breast cut into 1” pieces
Wood or metal skewers (if using wood, soak in water for 2-3 hours before using)

For marinade, mix together the following:
¼ c. lite soy sauce
1/8 c. canola oil
2 T. white wine
¼ t. powdered ginger OR ½ t. fresh, grated
2 cloves garlic, minced

Add chicken to marinade and refrigerate for 1-2 hours.  Thread chicken onto skewers, pushing pieces together lightly.

Preheat gas grill for medium heat or prepare charcoal fire.  Grill over medium heat with lid on for 10-15 minutes or until done, turning 2 or 3 times.

Taco Dip
1 c. cottage cheese, room temperature
8 oz. package cream cheese, room temperature
1 envelope taco seasoning mix
Toppings of your choice – I use the following:
Sliced green onions
½-3/4 c. shredded cheddar or Mexican blend cheese
Chopped black olives
Small dice tomatoes
Shredded lettuce
Chopped jalapenos
Tortilla chips

In large food processor bowl, blend cottage cheese & cream cheese until smooth.  Add taco seasoning and mix until combined.  Spread on a large platter or container of your choice.  Sprinkle toppings on & serve with chips.

Can also put the dip in a bowl & let guests assemble their own with toppings of their choice.

Beer Can Chicken

12 oz. can of beer
A 3 ½ to 4 lb. chicken
2 T. seasoning of your choice (or more, you be the judge)
Olive oil

Set up your grill for indirect grilling (either charcoal or gas).

Pop the top off the beer & pour out 6 oz.  You can either drink it or dispose of it (however, that would be considered alcohol abuse).  Make a few more holes in the top of the can & spoon in 2 t. of the seasoning.

If the chicken comes with giblets, remove them.  Rinse the chicken inside & out with cold, running water.  Drain & pat dry, inside & out.  Sprinkle 2 t. of seasoning inside the body cavity.  Rub all outside surfaces of the chicken with olive oil.  Rub the remaining seasoning all over the outside of the bird.

Insert the beer can into the body cavity of the chicken.  Spread out the legs to form a tripod.  Tuck the wing tips behind the chicken’s back.

Stand the chicken up in the center of the grill.  Cover the grill & cook until the skin is a dark, golden brown & very crisp.  The meat should be cooked through (180 degrees on meat thermometer inserted in thigh).  1 ¼ to 1 ½ hours.  If using a charcoal grill, you’ll need to add 12 fresh coals per side after one hour.  

Using tongs, transfer chicken to a platter.  Let rest 5 minutes.  Remove from beer can – be careful – the beer will still be hot.  Carve the chicken & serve.

Roasted Pork Tenderloin
2 pork tenderloins, about 4 lbs. total
1 T. salt
2 T. olive oil
4 cloves garlic, minced
1 t. thyme
1 t. basil
1 t. rosemary

Rinse meat and pat dry with paper towel.  Combine remaining ingredients.  Massage into tenderloins.   At this point you can cover & refrigerate or cook immediately.

Move oven rack to lower 1/3 of oven.  Preheat to 500-550 degrees.  Spray a roasting pan with non-stick cooking spray.  Place meat in pan on shelf in bottom 1/3 of oven.

Bake 5 ½ minutes per pound.  Turn off oven but do NOT open the door for one hour.  Remove meat & let sit for 5-10 minutes before slicing.

One tenderloin should serve 4-6 people, but leftovers are great!

Southwestern Egg Bake
10 eggs
1 stick butter or margarine, melted
½ c. flour
1 t. baking powder
1 t. salt
1 t. Penzeys Southwest Seasoning (optional)
2 cans. (4 oz. each) chopped green chilies, drained
2 c. cottage cheese
½ lb. Monterey Jack cheese, shredded
½ lb. Pepper Jack cheese, shredded

Preheat oven to 350 degrees.  Grease a 13x9x2” baking dish.

Beat eggs well.  Add butter, flour, baking powder, salt, seasoning and chilies.  Stir well to combine.  Fold in cheeses.  Pour into prepared baking dish.

Bake 45 minutes or until knife inserted in center comes out clean.

Can be served with salsa, sour cream or toppings of your choice.

Mushroom & Leek Bread Pudding (serves 8-10)

6 c. unseasoned bread cubes
2 T. olive oil
1 T. butter
4 oz. pancetta, diced
4 c. sliced leeks, white & green parts
1 ½ lbs. cremini mushrooms, sliced
1 t. tarragon
½ c. medium or dry sherry
S & P
1/3 c. parsley
4 extra-large eggs
1 ½ c. heavy cream
1 c. chicken stock
6 oz. Gruyere cheese, grated

Grease a 13x9x2” baking dish.

Assemble the mushroom mixture:
Heat oil & butter in a large sauté pan over medium heat.
Add pancetta & cook for 5 minutes or until it starts to brown.
Stir in leeks and cook for 8-10 minutes or until tender.
Stir in mushrooms, tarragon, sherry, 1 T. salt and 1 ½ t. pepper.  Cook 10-12 minutes, stirring occasionally, until most of the liquid evaporates.  Remove from heat & stir in parsley.

Assemble the pudding:
In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 c. Gruyere.
Add bread cubes and mushroom mixture, stirring to combine.
Let sit at room temperature for 30 minutes.
Stir well & pour into baking dish.  Sprinkle with remaining Gruyere.
Bake in preheated 350 degree oven for 45-50 minutes or until top is browned & custard is set.  Serve hot.

New York Cherry Cheesecake

1 cup graham cracker crumbs
3 T. sugar
3 T. butter or margarine, melted
5 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
3 T. flour
1 T. vanilla
1 cup sour cream
4 eggs
1 can (20 oz.) cherry pie filling

Preheat oven to 325 degrees.
Mix graham cracker crumbs, 3 T. sugar and butter; press firmly into bottom of 9-inch spring form pan.  Bake for 10 minutes.

Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer until well blended.  Add sour cream; mix well.  Add eggs, one at a time, mixing on low  speed after each addition just until blended.  Pour over crust.

Bake for 1 hour and 5 minutes or until center is almost set.  Loosen cake from rim of pan; cool before removing rim.  Refrigerate 4 hours or overnight.  Spread pie filling over cheesecake.


Oven Roasted Potato Wedges
8 red or Yukon Gold potatoes, unpeeled (2 lbs.)
2-4 T. olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 t. dried rosemary, crushed
1 t. salt
½ t. pepper

Grease a 13x9x2” baking dish.  Preheat oven to 400 degrees (375 if using a glass baking dish).

Cut potatoes lengthwise into wedges; place in baking dish.  Drizzle with oil.  Sprinkle with onion, garlic, rosemary, salt & pepper.  Stir to coat.

Bake, uncovered for 45-50 minutes or until tender, turning once.

Serves 8.

Frosted Banana Bars
Ingredients for Bars:
½ c. butter or margarine, softened
1 ½ c. sugar
2 eggs
1 c. sour cream
1 t. vanilla
2 c. flour
1 t. baking soda
¼ t. salt
4-5 ripe bananas, mashed (about 2 cups)
1 c. chopped nuts (optional)

Ingredients for Frosting:
8 oz. cream cheese, softened
½ c. butter or margarine, softened
2 t. vanilla
3 ¾ - 4 c. powdered sugar

Preheat oven to 350 degrees.  Grease a 15x10x1” baking pan.

Cream butter and sugar in a mixing bowl.  Add eggs, sour cream and vanilla.

Combine flour, baking soda & salt; gradually add to the creamed mixture.  Stir in bananas and nuts.  Spread into the baking pan.  Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool.

To make Frosting:  Beat cream cheese, butter & vanilla in a mixing bowl until smooth.  Gradually beat in enough powdered sugar until desired consistency.  Frost bars.

Store in the refrigerator.  Makes 3-4 dozen bars.

Taco Chili
2 lbs. ground beef
1 onion, chopped
½ c. taco seasoning (I use Penzeys Bold)
1.5 c. water
24 oz. chunky salsa
28 oz. crushed tomatoes
1 15 oz. can red kidney beans, rinsed & drained
1 15 oz. can black beans, rinsed & drained
1 15 oz. can pinto beans, rinsed & drained
1 T. salt
2 c. fresh/frozen corn
1-3 c. water
Sour cream
Shredded cheddar cheese

In a large stock pot, brown the ground beef & onion over medium-high heat for 10 minutes; drain well.  Add taco seasoning and 1.5 c. water.  Stir to blend.  Reduce heat to medium-low & cook for 5 minutes.

Add salsa, tomatoes, beans, salt and corn.  Add water until soup is consistency you like.  Bring to a boil, reduce heat & simmer for 30 minutes.

Top individual servings with a dollop of sour cream & shredded cheddar cheese.

Pepper Poppers
8 oz. cream cheese, softened
1 c. (4 oz.) shredded cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese (can also use pepper jack)
6 bacon strips, cooked & crumbled
¼ t. salt
½ t. chili powder
½ t. garlic powder
1 lb. fresh jalapenos, halved lengthwise & seeded*
½ c. fine, dry breadcrumbs

Preheat oven to 300 degrees.

In a mixing bowl, combine the cheeses, bacon & seasonings.  Mix well.  Spoon about 2T. of cheese mixture into each pepper half.  Roll in bread crumbs.  Place in a greased 15”x10”x1” baking dish (jelly roll pan).

Bake uncovered for 20 minutes, if you like them spicy; 30 minutes for medium or 40 minutes for mild.

*When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands.  Avoid touching your face!

Seafood Corn Chowder

6 slices bacon, cut up & fried until crisp
4 T. butter
½ c. onion, chopped
2 stalks celery, chopped
1/3 c. flour
2 c. milk
2 potatoes, peeled & diced
2 t. salt
¾ t. pepper
1 t. garlic powder
2 t. seafood or chicken bouillon
2 c. frozen corn
2 c. half and half
Seafood of your choice - (I use 1 can lump crabmeat and 1 lb. cooked shrimp, shelled & cut into bite-sized pieces)
1 T. parsley flakes

Cook bacon & set on paper towel to drain.

Melt butter in Dutch oven over medium heat.  Add onion & celery; cook until softened, about 5-10 minutes.  Push veggies to side of pan, then stir in flour & cook, stirring constantly, for a few minutes.  Mix the veggies into the flour after a thick paste has been formed.  Slowly whisk in the milk and 1 c. half & half.  Cook until soup starts to thicken slightly.

Add potatoes, salt, pepper, garlic powder, seafood/chicken bouillon and corn.  Stir until bouillon is dissolved.  Simmer over medium low heat until potatoes are cooked, stirring frequently.

Add the seafood, bacon and remaining half and half.  Cook until just heated through.  Stir in parsley & serve.

Basil Cream Chicken
1 ½ lbs. boneless, skinless chicken, cubed
1 1/3 c. finely chopped green onion
1 lb. fresh mushrooms, sliced
2 T. olive oil
2 T. butter or margarine
¼ c. flour
2 c. chicken stock
1 c. whipping cream
2 t. dried basil OR 2 T. minced fresh
¼ t. white pepper
Hot cooked pasta

In a skillet, sauté chicken, onions and mushrooms in oil until chicken is no longer pink.

At the same time, melt butter in a large saucepan.  Stir in flour until smooth.  Gradually add broth and cream.  Stir in basil & pepper.  Bring to a boil; cook and stir for 2 minutes.  Stir in chicken mixture & heat through.

Serve over pasta.

Makes 6-8 servings.

REGipe of the Week
Easy Chicken Enchilada Soup

- 1 can (11oz) condensed Fiesta Nacho Cheese Soup
- 1 can (10.75 oz) condensed Cream of Chicken Soup
- 1 can (10oz) Red Enchilada Sauce
- 2 2/3 C milk
- 1 can (10oz) chunk white chicken, drained (or boiled,   shredded chicken breast if preferred)
- 1 can (4oz) chopped green chiles (optional)

Mix in sauce pan and cook on medium heat until smooth.
Top with sour cream, tortilla chips, and cheese.

REGipe of the Week
Cream Cheese Chicken Enchiladas

- 2 bone-in chicken breasts (between 1/2 - 1 lb)
- 8 oz Cream Cheese
- 1/2 C Chopped Onion (pureed is my preference)
- 2 T Cumin
- Soft taco shells
- Cheese (colby-jack or cheddar as preferred)
- Taco sauce or salsa

Boil chicken breasts.  Once cooked, shred the chicken reserving the broth.
In a large pan, heat cream cheese over medium heat.  When cream cheese is starting to melt add shredded chicken, onion and cumin.  Add 1/2 C of chicken broth as needed to make a creamy mixture.
Feel free to add extra cumin if needed.  Should be liberally sprinkled and the enchilada filling should have a slight speckled/tan look.
Serve on soft shell tacos with any desired toppings (salsa, taco sauce, cheese, etc.)

Hearty Chicken & Rice Soup

10 c. chicken stock
1 medium onion, chopped
2 c. sliced celery
2 c. sliced carrots
1 c. frozen corn
1 c. frozen green beans
¼ c. chopped fresh parsley or 1 T. dried
1 t. cracked black pepper
1 t. dried thyme leaves
2 t. salt
1 bay leaf
1 lb. uncooked chicken, cubed
3 c. cooked rice
1 T. lime juice

Combine stock, onion, celery, carrots, corn, beans, parsley, pepper, thyme, salt & bay leaf in Dutch oven.  Bring to a boil, stirring once or twice.  Reduce heat & simmer 10-15 minutes.

Add chicken & continue simmering 5-10 minutes or until chicken is cooked.

Remove & discard bay leaf.  Stir in rice & lime juice just before serving.

Baked Haddock

¾ c. milk
2 t. salt
¾ c. panko breadcrumbs
1/3 c. grated Parmesan cheese
1 t. Penzeys Spices Mural of Flavor (shallots, onion, garlic, lemon & orange peel, chives)
1 t. Penzeys Spices Forward (black pepper, onion, paprika, garlic, turmeric, thyme, basil)
4 haddock filets, cut in half
¼ c. butter, melted
Paprika to sprinkle

Preheat oven to 500 degrees.  Move oven rack to top position.

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