Air Fryer Breakfast

 

Split bagel in half.  

On air fryer/parchment paper, smear pesto the size of the half a bagel and place the bagel cut side down on pesto

Crack egg into center of hole of bagel (white of egg will spill over bagel -- that's ok)

Sprinkle with salt, pepper

Cover with shredded cheese

Air fry at 390 degrees for 7 minutes

Can sprinkle red pepper flakes on it too!

Fruit Dip

Ingredients:

 1 container of cream cheese (strawberry, blueberry or plain)

1 jar of marshmallow cream

Directions:

Mix together and serve! **Could add food coloring for a more vibrant color dip**

20 minute Chicken in Herb Gravy

 Ingredients:

4 thin sliced chicken breasts

1 Tbsp rosemary

1 Tbsp Thyme

4 Tablespoons Butter

1 teaspoon Minced Garlic

1/3 cup Chicken Broth

Dirctions:

Put a few tablespoons oil in the pan.  Cook until browned on both sides.  Transfer chicken to a plate.  Reduce temperature to low.  Add 2 tablespoons butter and about a teaspoon of minced garlic.  Saute for about 20 seconds.  Then add 1/3 cup chicken broth, rosemary and thyme and a few tablespoons of butter.  Stir to make sauce.  Might need to thicken with flour or cornstarch.

Rigatoni Arrabiata

 Ingredients:

1 Tbsp Olive Oil

1 pound sweet Italian sausage

1 jar Rao's Arrabiata sauce

3/4 cup frozen peas (optional)

1/4 cup heavy cream

1/3 cup parmesan

Rigatoni

Directions:

1.  Cook pasta, drain, but save 1/2 cup of the pasta water

2.  Heat olive oil in a large dutch oven and cook sausage on medium-high

3.  Add the arrabiata sauce to the sausage and simmer for 10 minutes

4.  Add the cream, pasta water, and peas and simmer for 2 minutes, stirring often until it all comes together

5.  Off the heat add the pasta and parmesan and toss together.

Snowball Cookies

Ingredients:

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
⅓ cup confectioners' sugar for decoration

Directions:
1.  Preheat oven to 350 degrees F 

2.  In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.

3.  Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Prime Rib with Horseradish Crust

Bone-In Prime Rib with Horseradish Crust

Tyler Florence

Ingredients:

1 (3 rib) prime rib beef roast, about 6 pounds

5 garlic cloves

1/4 cup horseradish

2 rosemary sprigs (strip leaves)

4 thyme sprigs (strip leaves)

1/2 cup sea salt

1/4 cup black pepper

1/2 cup extra virgin olive oil

1/2 cup dry white wine

1 Tablespoon flour

2 cups beef broth

1. Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
2. In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat.  Or, just pour off some of the pan drippings.  Place pan on the stovetop over medium heat.  Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan.  Reduce the wine by half.  Whisk in the flour, then add the beef broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Pumpkin Bread

 Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

⅔ cup water

3 cups white sugar

3 ½ cups all-purpose flour

2 teaspoons baking soda

1 ½ teaspoons salt

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon ground cloves

1/2 teaspoon ground ginger


Directions
Step 1:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour ... your choice.  One batch makes three 7x3 inch loaves or one 9 inch loaf and 2 mini loaves or 4 mini loaves and some muffins.  :)

Step 2:
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. (Could also add chocolate chips at this point).  In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Step 3:
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.