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.

Italian Chicago Beef Sandwiches

 Ingredients:

1 boneless beef chuck eye roast (about 3 1/2 pounds)

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

1 medium onion, roughly chopped

1 tablespoon dried Italian seasoning

2 teaspoons crushed red pepper

6 cloves garlic, roughly chopped

1/2 cup dry red wine

3 cups beef stock

2 sprigs fresh thyme

Sweet peppers, Giardinera and French Rolls

Directions:

1. For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
2. Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
3. Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
4. For the sandwich build: Place some beef on a roll, then some sweet peppers and then some  Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go to town.

Pasta with Pumpkin and Sausage

 Rachel Ray:

Ingredients:

1 tablespoon extra-virgin olive oil, plus 1 tablespoon

1 pound bulk sweet Italian sausage

4 cloves garlic, cracked and chopped

1 medium onion, finely chopped

1 bay leaf, fresh or dried

4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons

1 cup dry white wine

1 cup chicken stock, canned or paper container

1 cup canned pumpkin

1/2 cup (3 turns around the pan) heavy cream

1/8 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, ground or freshly grated

Coarse salt and black pepper

1 pound penne rigate, cooked to al dente

Romano or Parmigiano, for grating

Directions:

1. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
2. Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
3. Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Rigatoni with Sausage and Fennel

 Ina Garten


Ingredients:

3 tablespoons good olive oil

3 cups chopped fennel (1 large bulb)

1 1/2 cups chopped yellow onion

1 1/4 pounds sweet Italian sausages, casings removed

2 teaspoons minced garlic (2 cloves)

1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle

1/2 teaspoon crushed red pepper flakes 

    *** might want to do a little bit less, this has a kick ***

Kosher salt and freshly ground black pepper

1 cup dry white wine

1 cup heavy cream

2/3 cup half-and-half

2 tablespoons tomato paste

1 pound rigatoni

1/2 cup chopped fresh parsley leaves

1 cup freshly grated Italian Parmesan cheese, divided

Directions:

1. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
2. Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

New Jersey Coffee Cake

 

For the topping:

• ▢3 cups all-purpose flour
• ▢2 cups brown sugar 
• ▢2 tablespoons ground cinnamon
• ▢1 teaspoon salt
• ▢1 1/2 cups butter, melted

For the cake:

• ▢2½ cups all-purpose flour
• ▢1 teaspoon baking powder
• ▢1 teaspoon baking soda
• ▢½ teaspoon salt
• ▢¾ cups butter (1½ sticks) softened
• ▢1½ cups sugar
• ▢2 large eggs
• ▢1¼ cups buttermilk OR pour about 1 1/8 cup of milk and then add vinegar to make 1 1/4 cup
• ▢1½ teaspoons vanilla
• ▢½ cup powdered sugar for dusting

Instructions

For the topping:

• Mix the flour, brown sugar, cinnamon, and salt in a medium mixing bowl. Add the warm melted butter and stir to blend.
• Squeeze a handful of the topping into your hand, if it doesn't clump together, add some more melted butter until it does. Set aside.

For the cake:

• Preheat the oven to 350.  Grease 9x13 inch baking pan
• In a medium mixing bowl mix together the flour, baking soda, baking powder, and salt.
• Beat the softened butter in a large bowl until light.
• Add sugar and beat until light and fluffy.
• Add eggs 1 at a time, beating until well blended after each addition.
• Add buttermilk and vanilla, beat just until blended.
• Add flour mixture in 3 additions, beating just until blended after each addition.
• Transfer cake batter to prepared baking pan (the batter will be thick); spreading it evenly over the pan.
• Hand-squeeze small handfuls of topping together and crumble clumps evenly over cake batter, covering with a thick layer of topping.
• Bake 45 minutes until the tester comes out clean and topping is deep golden brown and a little crisp.
• Cool cake in dish on rack at least 30 minutes.  Dust with powdered sugar and cut into squares to serve.

Pumpkin Pancakes

 

Ingredients:

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1 teaspoon vanilla
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice, 1 teaspoon ground cinnamon,½ teaspoon ground ginger OR 2 1/2 teaspoons pumpkin pie spice

½ teaspoon salt

Directions

Instructions Checklist

Step 1

In a bowl, mix together the milk, pumpkin, egg, oil, vanilla, and vinegar.  Let stand for about 10 minutes.  I made bacon while sitting.  :). Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger (or pumpkin pie spice) and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Step 2

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

NOTE:  I used an ice cream scoop.  The batter is thick and fluffy.  You might have to mash down the pancakes to make sure it cooks thoroughly.  Added chocolate chips.  Could add pecans too.  Made homemade whipped cream and topped with Halloween sprinkles.  With whipped cream it tastes like pumpkin pie

Stewed Okra and Tomatoes

 Ingredients:

• 4 slices diced into small pieces bacon
• 1 small peeled and chopped onion
• 2 cloves minced garlic
• 1 large can diced tomatoes
• 1 tablespoon chicken base
• 1 tablespoon sugar
• 1 16 ounce bag of frozen, cut okra 
• fresh ground black pepper

Directions

Cook bacon slightly. Sauté onion and garlic with bacon until tender. Add tomatoes, chicken base, sugar and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed. Add the okra and simmer until okra is done, about 18-20 more minutes.

Snickerdoodles

 Sally's Baking Addiction

Ingredients

• 3 cups (375g) all-purpose flour (spoon & leveled)
• 2 teaspoons cream of tartar*
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
• 1 and 1/3 cup (267g) granulated sugar
• 1 large egg + 1 large egg yolk, at room temperature
• 2 teaspoons pure vanilla extract

Topping

• 1/3 cup (70g) granulated sugar
• 1 teaspoon ground cinnamon

---

Instructions

1. Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.
2. Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.
3. Make the cookies: Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
4. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
5. Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each. I recommend this cookie scoop. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.
6. Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
7. Cookies remain soft & fresh for 7 days in an airtight container at room temperature.

Lemon Roasted Broccolini

 Take a bunch of broccolini 

Slice up 2 lemons

Smash 5-6 garlic cloves

Drizzle with olive oil, salt, pepper

Sprinkle with grated parmesan cheese

Roast for 15 minutes at 425

Chocolate Chip Oatmeal Cookies

 King Arthur Flour

Ingredients

• 16 tablespoons (227g) unsalted butter, at room temperature
• 1 cup (213g) light brown sugar, packed
• 1/2 cup (99g) granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tablespoon (14g) vanilla extract
• 2 cups (241g) King Arthur Unbleached All-Purpose Flour
• 1 cup (99g) quick-cooking or old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt or 3/4 teaspoon regular table salt
• 3 cups (510g) semisweet chocolate chips
• Instructions:

1. Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

2. Beat together the butter and sugars until smooth.

3. Beat in the egg, egg yolk, and vanilla.

4. Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.

5. 1. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.

   2. Stir in the chocolate chips.

   3. Refrigerate dough for at least 30 minutes

   4. Use an ice cream scoop for the cookies

   5. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.

   6. Bake the cookies for 14-16 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.

   7. Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.

Pork Chops with Buttermilk Gravy

 Tyler Florence:

Ingredients

1 cup all-purpose flour

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 pork chops, 3/4-inch thick, bone-in

1/4 cup olive oil

1 cup chicken broth

1/2 cup buttermilk

Chopped fresh flat-leaf parsley, for garnish

1. 
   
2. DIRECTIONS:
3. Put the flour in a ziplock bag and add the onion powder, garlic powder, cayenne, salt, and pepper.  Shake to mix evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
4. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3-4 minutes on each side until golden brown (closer to 4 minutes if they are thicker like an unpounded chicken breast). Remove the pork chops from the pan and add 4 sprinkles of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Rice Krispy Treats

 

Best Ever Rice Krispie Treats

By Jennifer Segal

A few tweaks to the back-of-the-box recipe make these Rice Krispie Treats the best ever.

Servings: 20 to 24 squares

Cook Time: 20 Minutes

Total Time: 20 Minutes, plus one hour to cool

INGREDIENTS

• 12 tablespoons (1-1/2 sticks) unsalted butter, plus more for greasing the pan
• Two 10-oz bags mini marshmallows, divided
• 3/4 teaspoons vanilla extract

• 1/2 teaspoon salt
• 8-1/2 cups Rice Krispies or crispy rice cereal

INSTRUCTIONS

1. Butter a 9 x 13-in pan.
2. Set aside 2 cups of the marshmallows.
3. In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
4. As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.)
5. Off the heat, add the remaining marshmallows, vanilla, and salt.
6. Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.
7. Add the reserved marshmallows and stir until they are softened and partially melted. Don't overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.