Italian Ricotta Cookies

Ingredients

Cookies:

2 sticks (1/2lb.) butter, softened

1 3/4 C. granulated sugar

2 eggs

1 container (15oz) ricotta cheese

2 tbsp. vanilla extract

4 C. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

Glaze:

4-5 tbsp. milk

1 1/2 C powdered sugar

1 tsp. almond extract

sprinkles

Directions

1) Preheat oven to 350 degrees.

2) In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese & vanilla extract; mix until well combined. In a separate medium bowl, combine the flour, baking powder, and baking soda.  Add the flour mixture to the ricotta mixture; mix well. Roll or scoop the dough into the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2 inches apart.

3) Bake 8-10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

4) In a medium bowl, beat the milk, powdered sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set up right back on the wire rack. Immediately top with sprinkles.

Makes:

50 Cookies

French Toast Waffles

Ingredients

8 eggs

2 c. 2% milk

1/2 c. sugar

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

16 slices Texas Toast

maple syrup

Directions

1) In a large bowl, whisk the first six ingredients. Dip both sides of bread in egg mixture. Place in a preheated waffle iron; bake 4-5 minutes or until golden brown. If desired, cut waffles into thirds. Serve with syrup.

Prep: 15 minutes

Cook: 5 minutes/batch

makes: 16 waffles

BBQ Bacon Burger

Ingredients

12 frozen onion rings (optional)

2 lbs. ground beef

1/4 tsp. garlic salt

1/4 tsp. pepper

6 slices pepper jack cheese

6 hamburger buns, split & toasted

1 c. BBQ sauce

6 cooked bacon strips

optional toppings: lettuce leaves, sliced tomato & dill pickles

Directions

1) Bake onion rings according to pkg. directions, (if using). Meanwhile, in a large bowl, combine beef, garlic salt & pepper; mix lightly but thoroughly. Shape into six patties.

2) In a large nonstick skillet, cook burgers over medium heat 5--7 minutes. on each side or until a thermometer reads 160 degrees, adding cheese during the last minute of cooking. Serve on buns with BBQ sauce, bacon , onion rings & toppings as desired.

Start to finish :

30 minutes

Serves: 6

Lance's Own French Toast

Ingredients

4 eggs

1 C. 2% milk

1 tbsp. honey

1/2 tsp. ground cinnamon

1/8 tsp. pepper

12 slices whole wheat bread

Cinnamon Sugar, optional

Directions

1) In a shallow bowl, whisk eggs, milk, honey, cinnamon & pepper. Dip both sides of bread in egg mixture. Cook on a greased hot griddle 3-4 minutes on each side or until golden brown.

2) Cut into shapes, if desired, sprinkle with cinnamon sugar.

Prep: 10 minutes

Cook: 10 minutes/batch

makes: 6 servings

Spaghetti Meatball Bake

Ingredients

1 1/2 C. dry bread crumbs, divided

3 large eggs, lightly beaten

1 1/2 C. cooked spaghetti, coarsely chopped

2 garlic cloves, minced

2 tsp. dried basil

3/4 tsp. salt

1 tsp. dried oregano

1 tsp. pepper

2 lbs ground beef

Sauce:

2 jars (24oz ea.) meatless pasta sauce

1 small onion, finely chopped

2 garlic cloves, minced

2 tsp. dried basil

 1 tsp. dried oregano

2 C. (8oz) shredded part-skim mozzarella cheese

Directions

1) Preheat oven 375 degrees. Place 1 C. bread crumbs in a shallow bowl. In a large bowl, combine eggs, chopped spaghetti, garlic, seasonings & remaining bread crumbs. Add beef; mix lightly but thoroughly. Shape into 1 1/2 in. balls.

2) Roll meatballs in bread crumbs; place in a greased 13x9 in. baking dish. Bake 15-20 min or until cooked through.

3) In a large saucepan, combine pasta sauce, onion, garlic & seasonings; bring to a boil over medium heat, stirring occasionally. Pour over meatballs; sprinkle with cheese. Bake 15-20 minutes longer or until cheese is lightly browned.

Prep: 45 minutes

Bake: 30 minutes

Makes: 10 servings

Sorrento Lasagna al Forno

Ingredients

2 (15oz) containers Sorrento Ricotta cheese

4C. mozzarella cheese, hand shredded

1/2 C. grated Parmesan cheese

1 box lasagna noodles, cooked al dente

1 lb. ground beef

2 cloves garlic, minced

1/2 C fresh curly parsley

1/2 tsp. chopped fresh basil

2 (15oz) jars of tomato sauce (or homemade sauce)

Directions

1) Preheat oven to 350 degrees. Cook pasta, drain & cool.

2) Brown meat, drain, add tomato sauce & simmer 10 minutes.

3) Mix ricotta, Parmesan, garlic, parsley & basil. Spread 1/4 of meat sauce on bottom of a 9 x 13 in. baking pan. Cover with 4 lasagna noodles. Spread 1/3 ricotta mixture, 1/4 sauce, 1/3 mozzarella. Repeat layers twice.

4) Bake 40 minutes. Cool 10 minutes.

Prep: 30 minutes

Bake: 40 minutes

Cool: 10 minutes

Serves: 10-12

Pork Chops for the Slow Cooker

Ingredients

6 boneless pork chops

1/4 C. brown sugar

1 tsp. ground ginger

1/2 C. soy sauce

1/4 C. ketchup

2 cloves garlic, crushed

salt & pepper to taste

Directions

1) Place pork chops in slow cooker. Combine remaining ingredients & pour over pork chops.

2) Cook on low for 6 hours until internal temp of pork has reached 145 degrees.

Prep: 5 minutes

Cook: 6 hours

Serves: 3-4

Pizza Burgers

Ingredients

1 lb. lean ground beef

1 small onion, chopped

1/2 C + 3 tbsp. water

1 tbsp. dried oregano

dash of salt (optional)

1/4 tsp. pepper

1 (6oz) can natural tomato paste (no salt)

whole wheat buns

Directions

1) Cook ground beef in skillet until brown & crumbly.

2) Drain thoroughly & place in slow cooker.

3) Add remaining ingredients & mix well.

4) Cover crockpot & cook on low for 2-3 hrs until onions are tender.

5) Serve on whole wheat buns

Prep: 5 minutes

cook: 3 hrs 10 minutes

Serves: 4-6

Best Ever BBQ Chicken

Ingredients

1/4 C. ketchup

3 tbsp. cider vinegar

1 tbsp. Worcestershire sauce

2 tsp. firmly packed light brown sugar

1 clove garlic, minced

1/4 tsp. black pepper

3 skinless chicken thighs

3 skinless chicken legs

Directions

1) Preheat grill to medium heat or turn on broiler. Place rack 3 in. from heat.

2) Combine ketchup, vinegar, Worcestershire, brown sugar & garlic in a small saucepan. Mix well. Bring to a boil over medium-high heat. Cook, stirring constantly, until thickened, about 3 minutes. Remove from heat. Stir in black pepper.

3) Brush some of the ketchup mixture on one side of the chicken. Place the chicken, sauce side down, on the gril (or sauce side up under broiler). Grill or broil, turning & basting with the remaining sauce until the chicken is cooked through & the juices run clear when pierced with a knife, 6-8 minutes per side.

Prep: 15 minutes

Cook: 12-16 minutes

Serves: 3

Easy Oven BBQ Chicken with Honey Bourbon Chipotle Sauce

Ingredients

2 tbsp. unsalted butter

1/2 C. yellow onion, chopped

2-3 cloves garlic, chopped

1 1/2 C. ketchup

1/4 C bourbon

2 tbsp. apple cider vinegar

2 tbsp. light brown sugar

2 tbsp. honey

1 tsp. chipotle Chile powder (or 1 chipotle chile)

1/2 tsp. cayenne powder

4 chicken leg quarters

Directions

Honey Bourbon Chipotle Sauce:

1) In a medium saucepan, melt the butter at medium heat. While the butter is melting, blitz your onion and garlic in a food processor until finely chopped (or your desired consistency). Add chopped onion and garlic to the melted butter and cook for 1-2 minutes, to a lightly golden caramel color.

2) Add the ketchup, bourbon, apple cider vinegar, light brown sugar, honey, chipotle powder (if using chipotle chile in adobo, blitz the chipotle chile as well and add adobo sauce for more heat if desired), and cayenne powder, then stir to combine. Reduce heat and simmer on low for 20 minutes, or until thickened to your desired consistency.

BBQ Oven Baked Chicken:

1) Preheat your oven to 350 degrees. Brush the honey bourbon chipotle sauce onto your chicken leg quarters and arrange , skin side up, on a parchment paper lined baking sheet. Reserve some of the bbq sauce for brushing onto the cooked chicken before serving, if desired.

2) Oven bake the coated chicken leg quarters for 45 minutes (up to an hour, depending on the size of your chicken pieces) at 350 degrees. Remove from the oven when done with a minimum internal temp of 165 degrees. Brush more honey bourbon chipotle sauce onto the cooked chicken, or serve on the side (optional).

Prep: 5 minutes

Cook: 65 minutes

Makes: 4 servings

Bacon Cinnamon Rolls

Ingredients

1 ( 17.5oz) package refrigerated cinnamon rolls with cream cheese icing

10 slices brown sugar bacon (or any bacon you want), cooked

Directions

1) Heat oven to 350 degrees. Grease baking sheet.

2) Unroll one biscuit. Place 2 bacon slices over unrolled biscuit. Roll up biscuit with bacon slice. Secure with wooden picks.

3) Arrange, cut side down, 2 inches apart on baking sheet. Repeat with remaining biscuits and bacon.

4) Bake 16 to 20 minutes or until golden brown. Let stand 5 minutes before removing to wire rack. Glaze warm rolls with icing.

5) Let stand 5 minutes or until glaze is set. Serve warm.

Prep: 10 minutes

Cook 20 minutes

Makes: 5 rolls

Anisette Cookies

Ingredients

1 C. butter, softened

3/4 C. sugar

1 tsp. anise extract

1 tsp. lemon extract

3 C. flour

3 tsp. baking powder

1/4 tsp. salt

3 eggs

Glaze:

1 C. powdered sugar

milk (eyeball it, no specific measurements)

colored sprinkles

Directions:

1) Preheat oven to 350 degrees.

2) Beat together butter & sugar until creamy.

3) Stir in anise and lemon.

4) Add eggs. Blend.

5) Add dry ingredients-blend together.

6) The dough should be almost crumbly, but when you roll it in your hand it stays together.

7) Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. (Try not to get much bigger than 1 inch).

8) Bake for 15 minutes.

9) Cool and glaze then add sprinkles right away.

10) Make glaze by mixing the powdered sugar and milk together to desired consistency.

Prep: 45 minutes (give or take)

Bake: 15 minutes (each batch)

Makes:

3 dozen cookies

You can also use 1 tbsp. of vanilla in place of the lemon.

Bacon Wrapped Meatloaf

Ingredients

Brown Sugar Ketchup Glaze:

1/4 C. ketchup

1/4 C. Chili Sauce

4 TBSP. brown sugar (light or dark)

Meatloaf:

2 tsp. vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

2 large eggs

1 tsp. dried thyme

1 tbsp. kosher salt

1/2 tsp. ground black pepper

2 tsp. Dijon mustard

2 tsp. Worchestershire sauce

1/4 tsp. hot red pepper sauce

1/2 C. milk, buttermilk or low-fat plain yogurt

2 lbs. meatloaf mix

2/3 C. crushed saltine crackers (about 16)

1/3 C. minced parsley (or Cilantro)

6 oz thin sliced bacon

Glaze

Directions

Brown Sugar Glaze: 1) Mix all ingredients in a small bowl; set aside.

Meatloaf: 1) Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion & garlic, saute until softened, about 5 minutes; set aside to cool.

2) Mix eggs with thyme, salt, pepper, mustard, Worchestershire sauce, pepper sauce, & milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley (or cilantro) & cooked onions & garlic; mix with a fork until evenly blended & meat mixture doesn't stick to bowl. (If mixture does stick , add additional milk, a couple tbsp. at a time, & continue stirring until mixture stops sticking).

3) Turn meat mixture onto a work surface . With wet hands, pat mixture into a loaf approximately 9 x5 in.

4) Cover a wire rack with foil ; prick  foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.

5) Set formed loaf on rack. Brush loaf with half of the glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly & tucking them under to prevent curling. Place the 2nd half of the glaze in a small pot on the stove & heat over low heat until ready to serve.

6) Bake loaf until bacon is crisp & loaf registers 160 degrees; about 1 hour. Cool for at least 20 minutes. Slice & serve.

Prep: 20 minutes

Cook: 1 hour 5 minutes

Cool: 20 minutes

Serves: 6

With this you may have to raise the oven temp if you find it not cooking as fast and leave it in a little longer than the hour. If you don't have the parsley you can substitute Cilantro for it and it works just the same..This was definitely really good.

Pepper-Crusted Round Roast

Ingredients

2 tbsp. coarsely ground black peppercorns

1 tbsp. dried minced garlic

2 tsp. dried thyme

2 1/2 to 3 lb. top round boneless beef roast or eye-round roast

3 tbsp. Dijon mustard, divided

1 tbsp. Extra virgin olive oil

1 lb. Brussel sprouts, trimmed & halved

2 large sweet potatoes, peeled & coarsely chopped

Directions

1) Preheat oven to 425 degrees. Set a wire rack in a shallow roasting pan. Line a rimmed baking sheet with foil. In a small bowl combine pepper, garlic & thyme.

2) Place roast on rack in roasting pan. Brush with 2 tbsp. of the mustard & sprinkle with 2 tbsp. of the pepper mixture, patting into the mustard.

3) Add remaining 1 tbsp. mustard & oil to remaining pepper mixture; toss with brussels sprouts & sweet potatoes. Spread vegetables on baking sheet.

4) Place roast on upper oven rack; roast 20 minutes. Reduce oven heat to 325 degrees. Place vegetables on lower rack. Roast meat and vegetables 1 hour 15 minutes or until an instant read thermometer inserted into the meat registers 140 degrees for medium rare. remove vegetables when tender. Remove roast; let stand 10 minutes. Slice roast across the grain & serve with vegetables.

Prep: 15 minutes

Cook: 1 hour35 minutes

Serves: 8

You can actually omit the veggies if you would like and make something different. That was what we did. Instead of using 3 tbsp. of the mustard I just used the 2 and I used all the seasoning on the roast and it still came out really good and tasty.

                                                                          

Rosemary-Sage London Broil

Ingredients

2 tbsp. finely chopped fresh rosemary or 1 tbsp. dried rosemary

3 tbsp. finely chopped fresh sage or 1 1/2 tbsp. dried sage

1/2 tsp. garlic pepper

2 1/2 tsp. Extra Virgin Olive Oil

2 garlic cloves, minced

2 lbs. London Broil

Directions

1) Preheat broiler. Mix rosemary, sage, oil, garlic pepper & garlic in small bowl. Spread mixture evenly on both sides of steak, lightly pressing into meat.

2) Place steak on rack of broiler pan. Broil 2 to 3 inches from heat 8 to 10 minutes per side for medium or to desired doneness. Serve with roasted baby red potatoes and vegetables, if desired.

Prep: 10 minutes

Cook: 20 minutes

Serves: 8

Chipotle Maple Chicken

Ingredients

3 boneless skinless chicken breasts (sliced in half horizontally)

1/4 C. olive oil

2 tbsp. butter

2 tsp. cornstarch

1/4 C. water

Marinade/Glaze:

1/2 C. pure maple syrup (not imitation syrup)

1/4 C. orange juice

1/4 C. apricot preserves

2 tbsp. balsamic vinegar

1 tbsp. reduced sodium soy sauce

1 tbsp. Dijon mustard

Spices:

1-1 1/2 tsp chipotle chili powder

1 tsp. garlic powder, onion powder, dried basil, salt

1/4 tsp. oregano

1/4 tsp. pepper

1 tsp. orange zest

Directions

1) Whisk together all of the Marinade/Glaze ingredients in a medium bowl. Add 1/4 cup to a large freezer bag  along with chicken and 1/4 cup olive oil. Reserve the rest separately for your glaze.

2) Mix together all of the spices in a small bowl. Remove 1/2 teaspoon and add to glaze. Add all remaining spices to chicken marinade. Marinate chicken 2-6 hours.

3) When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.

4) GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450 degrees. Drain chicken from the marinade and pat dry.

5) Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees when chicken is done.)

6) Meanwhile, whisk together reserved glaze, 2 tsp cornstarch and 1/4 cup water together in a small sauce pan. Add 2 tablespoons butter and place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice or over potatoes/vegetables.

7) STOVE TOP DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.

8) Whisk together reserved glaze, 2 teaspoons cornstarch and 1/4 cup water together in now empty skillet. Add 2 tablespoons butter and bring to a simmer, stirring occasionally until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice or over potatoes/vegetable.

Prep: 10 minutes

Cook: 10 minutes

Serves: 4-6

Tip: Use 1 teaspoon chipotle chili powder unless you know you love heat, then increase to  1 1/2 teaspoons.

Asian-style Chicken Nuggets

Ingredients

4 tbsp. rice vinegar

2 tbsp. soy sauce

2 tbsp. mirin

2 tbsp. sesame seed oil

3 cloves garlic, minced

1 tbsp. freshly grated ginger

4 green onions, sliced

6 boneless, skinless chicken breasts, trimmed and cut into bite-size pieces

1/3 C. flour

1 C. peanut oil

FOR THE LEMON GLAZE:

1/4 C Rice vinegar

3 tbsp. sugar

1 lemon, zested and juiced

1 tbsp. cornstarch

Directions

1) In a large Ziploc bag, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions. Combine the marinade and chicken; marinate around 2 hours, turning the bag occasionally if you need to.

2) Drain the chicken from the marinade.

3) In a bowl, combine the chicken and the flour.

4) Heat peanut oil in a cast iron skillet to 350 degrees. Add the chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.

5) To make the glaze, combine the rice vinegar, sugar, lemon zest and juice, cornstarch and 2 tbsp. water over medium low heat. Bring to a boil, simmering until thickened about 1-2 minutes.

6) Serve the chicken nuggets immediately, tossed or drizzled with the lemon glaze.

Prep: 2 hrs 10 minutes

Cook: 10 minutes

Serves: 4

Bacon-Colby Lasagna

Ingredients

12 uncooked lasagna noodles

1 lb. lean ground beef (90%)

1 medium onion, chopped

3/4 lb. bacon strips, cooked & crumbled

1 can (15oz) tomato sauce

1 can (14.5oz) diced tomatoes, undrained

1 tbsp. sugar

1/2 tsp. salt

4 C. (16oz) shredded Colby-Monterey jack cheese

Directions

1) Preheat oven to 350 degrees. Cook noodles according to pkg. directions for al dente; drain.

2) In a large skillet, cook ground beef & onions over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in bacon, tomato sauce, undrained tomatoes, sugar & salt; heat through.

3) Spread 1 C. sauce into a greased 13x9in baking dish. Layer with flour noodles, 1 2/3 C. sauce & 1 1/3 C. cheese. Repeat twice.

4) Bake, covered, 40 minutes. Uncover; bake 5-10 minutes more or until lasagna is bubbly. Let stand 15 minutes before serving.

Prep: 20 minutes

Bake: 45 minutes + standing

Serves: 12

Provolone Ziti Bake

Ingredients

1 tbsp. Olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 cans (28oz ea.) Italian Crushed Tomatoes

1 1/2 C. water

1/2 C. dry red wine or reduced sodium chicken broth

1 tbsp. sugar

1 tsp. dried basil

1 pkg. (16oz) ziti or small tube pasta

8 slices provolone cheese

Directions

1) Preheat oven to 350 degrees. In a 6 qt. stockpot, heat olive oil over medium -high heat. Add onion; cook & stir 2-3 minutes or until tender. Add garlic; cook 1 minute. Stir in crushed tomatoes, water, wine, sugar & basil. Bring to a boil; remove from heat. Stir in uncooked ziti.

2) Transfer mixture to a 13x9in. baking dish coated with cooking spray. Bake, covered, 1 hr. Top with provolone cheese. Bake, uncovered, 5-10 minutes longer or until ziti is tender and cheese is melted.

Prep: 20 minutes

Bake: 65 minutes

Serves: 8

Big John's Chili-Rubbed Ribs

Ingredients

3 tbsp. packed brown sugar

2 tbsp. paprika

2 tbsp. chili powder

3 tsp. ground cumin

2 tsp. garlic powder

1 tsp. salt

6 lbs. pork baby back ribs

Glaze:

1 C. reduced sodium soy sauce

1 C. packed brown sugar

2/3 C. ketchup

1/3 C. lemon juice

1 1/2 tsp. minced fresh gingerroot

Directions

1) Mix the first six ingredients; rub  over ribs. Refrigerate, covered, for 30 minutes.

2) Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat 1 to 1 1/2 hrs or until tender.

3) In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat 6-8 minutes, or until heated through & sugar is dissolved, stirring occasionally.

4) Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill ribs, covered, over medium heat 25-30 minutes or until browned, turning & brushing ribs occasionally with remaining glaze.

Prep:

20 minutes + Chilling

Grill:

1 1/2 hours

Makes:

10 Servings