[french toast]

4-6 slices bread, (sourdough, white, artisan, wheat)
2 eggs
1/2 Cup milk
1 tsp cinnamon
Butter or Smart Balance

Break the eggs into a pie tin, add the milk and cinnamon, then beat with a fork.

Set skillet over medium heat. Drop Tbsp of butter or smart balance on skillet.

Dip bread, one at a time, into the egg batter and turn them over. Don't try to soak them, just get them good and wet.

As the bread slices come out of the batter, put them onto the skillet immediately and cook both sides until golden brown. Re-butter the pan as needed in between slices.

Serve with maple syrup.

[parmesan brussels sprouts]

I know a lot of people hate brussels sprouts - but I thought I did too, until I made them them this way.

Serves 2

About 18 frozen brussels sprouts (half of the frozen package)
1/4 cup water
1/4 tsp salt
1 Tbsp butter/smart balance
Garlic Powder
1/2 cup Fresh Parmesan (the stuff in the plastic container in the cold section - not the Kraft crap)

In a skillet over medium heat, add water, sprouts, salt. Combine and wait for boil. Cover with lid and simmer on medium for 8-10 minutes, (until you can pierce them easily with a pointy knife). Give the pan a shake a couple times. Drain Sprouts and return to pan, (keep heat at low). Add butter and garlic powder (depending on how much garlic you like - either 1/4 tsp to 1 Tbsp - I just eyeball it). Add Parmesan cheese and let sit for 1 minute. Season with pepper if desired.

[chicken parmesan w/ pasta]

Good with Garlic Bread and Parmesan Brussels Sprouts

3 chicken breasts
1 Cup bread crumbs (or more, doesn't need to be exact)
1 Tbsp. Garlic Powder
1 Tbsp. Paprika
1 Tbsp. Italian Herbs, (dried)
Salt & Pepper
Olive Oil
Shallot, minced
2 Garlic Cloves, minced
1 container of Prego traditional sauce
3 slices of cheese thick sliced - about 1/4" thick, (mozzarella, farmers basil)
Pasta, (fettuccine is best)
 
Preheat oven to 400 degrees.
 
Season chicken with salt and pepper. Mix bread crumbs, garlic powder, paprika, and Italian herbs. Mix chicken with bread crumb mixture, coating each piece. Set aside.
In saute pan/skillet: Heat 1/2 Tbsp. olive oil, add shallots. Heat until opaque. Add dash of salt and pepper. Add garlic and stir (about 3o seconds). Remove from pan (in bowl), set aside.
 
Add additional 1 Tbsp olive oil to pan with any extra oil (from shallots and garlic.) Heat to medium heat. Add chicken, saute on each side until golden on both sides.
Remove chicken from pan - set aside (on a cutting board or plate).
 
Add Prego to skillet (the traditional blend), mix in shallot/garlic mix. Add chicken on top of sauce. Top chicken with sliced cheese. (Favorite is Farmers w/ Basil).
 
Put entire skillet in 400 degree oven for 40 minutes.
 
Meanwhile: boil pasta according to directions. Add additional Prego from container to drained pasta.
 
To serve: Top Pasta with additional pasta sauce from skillet. Serve with chicken.

[pasta salad]

It's so easy to make it's ridiculous...

Prep time: 10 minutes Serves: 4

Ingredients:
1 1/2 - 2 cups of dry pasta (we like multicolored rotini)
3 carrots
3 celery stalks
dried Italian herbs
salt
Italian Salad Dressing (we like Kraft’s Zesty Italian)

Instructions:

Cook the pasta until al dente. When you add the pasta to the boiling water, add 2 tbsp of dry Italian herbs and a bit of salt. Let it boil in this – but don’t wash the pasta with water when you drain it. When pasta is done, let is side aside as it drains. Clean the celery and carrots. Shave the carrots with the carrot peeler and cut the celery into thin little pieces. Put these into a bowl and add the pasta. (It's ok if it's still warm.) Coat it all with the dressing. Add as much or as little as you like, just make sure it's all coated! Mix it together, and stick it in the fridge. It should last up to a week!

[caramel bars]

Melt together and set aside:
14 oz. caramels
1/3 cup milk

Mix together:
1 1/3 cup flour
1 1/3 cup oatmeal
1 cup butter
1 cup brown sugar
1/2 tablespoon baking soda
1/4 tablespoon salt
Add 1/3 cup chocolate chips

Pour 3/4 of mixture into a 9 x 13 pan (spray it first with Pam or Butter).  Bake at 350 for 8-10 minutes.  Pour caramel mixture over crust.  Sprinkle remainder of bag of chocolate chips over the caramel and then sprinkle remaining crumb mixture over the top.  Bake at 350 for 15 minutes.  Let cool and cut into squares.

[peanut dressing]

Be careful with the ginger - it's possible to use too much!! (I know from experience). It's worth the work - it's great with salads with steak, pork, chicken or any asian dish.

1/4 cup peanut butter
2 cups orange-pineapple juice, heated
4 tablespoons soy sauce
1 tablespoon grated fresh ginger
3 cloves garlic, minced
3 tablespoons chopped green onions
Salt
Place peanut butter and 1/4 cup of the orange-pineapple juice in a medium bowl and stir to combine. Add the rest of the juice and all remaining ingredients and whisk together.

[coconut shrimp with orange marmalade]

2 cups shredded sweetened coconut
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
Vegetable oil, for frying

Dipping Sauce:
1/2 cup orange marmalade
1 to 2 tablespoons dark rum

In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.

For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Thin with rum as desired.

[peanut butter cookies]

1 cup sugar, 1/4 cup additional to roll cookies
1 stick butter, at room temperature
1 egg
1 cup smooth peanut butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour

Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour (gradually), until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 9-10 minutes.

[beer-battered fried shrimp]

based on Paula Deen's recipe

1 cup beer (Pabst works especially well)
1 cup all-purpose flour
1/2 teaspoon salt
Oil, for frying (an inch is really all you need)
21 to 25 large shrimp, peeled with tails off

In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.

Preheat oil to 350 degrees F.

Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes or until golden brown. Drain shrimp on paper towels.

[apple-stuffed pork chops]

Aluminum Foil
1 6-ounce package stuffing mix for pork (Stove-Top)
1/2 cup chopped apple
1/4 cup sweetened dried cranberries
4 boneless center-cut pork chops, 1 1/4 inches thick
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons packed brown sugar
1 tablespoon butter, melted

1. Preheat oven to 425 degrees. Line a 10-by-15-by-1-inch pan with foil.

2. Prepare stuffing mix according to package directions. Stir in apple and cranberries.

3. Cut a pocket in each pork chop with a sharp knife. Place chops in the foil-lined pan; season with salt and pepper. Stuff each chop with 1/2 cup of stuffing; press to flatten. Place leftover stuffing mix around chops in pan.

4. Bake for 18-10 minutes; remove from oven. Preheat broiler. Mix brown sugar and melted butter, brush onto chops. Brool 3-4 inches from heat for 5-8 minutes, or until browned.

Makes 4 servings.

[cumin and lime roasted pork tenderloin with spicy creamed corn]

2 1/4 pounds pork tenderloin (sometimes sold 2 tenderloins per package)
Juice of 2 limes
4 tablespoons extra-virgin olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper
6 garlic cloves (4 cloves cracked and 2 cloves chopped)
2 tablespoons unsalted butter
1 large yellow onion, chopped
2 jalapeno peppers, seeded and chopped
1 small red bell pepper, cored, seeded, and finely chopped
2 10-ounce boxes frozen corn kernels
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons chopped fresh cilantro leaves

Preheat the oven to 500 degrees

Trim the silver skin or connective tissue off the tenderloin with a very sharp, thin knife.
Place the tenderloins on a rimmed nonstick cookie sheet and coat them with the lime juice, rubbing the juice into the meat. Drizzle EVOO over the tenderloins, just enough to coat, about 2 tablespoons. Season the meat with the cumin, coriander, salt and pepper. Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits. Roast for 20 minutes. Remove from the oven and let rest for a few minutes, cover loosely with foil.

While the pork is cooking, preheat a skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan) and the butter. Add the onions, jalapenos, bell peppers, chopped garlic, corn kernels, salt and pepper. Cook for 4 to 5 minutes, or until the onions are tender. Sprinkle with the flour, and continue to cook for 1 minute. Whisk in the chicken stock then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes. Finish the spicy creamed corn with the parsley and cilantro. Taste and adjust the seasoning with salt and pepper.

Slice the rested roasted pork and serve alongside the spicy creamed corn.

[teriyaki salmon strips]

1 1/2 cups teriyaki sauce, divided
1 cup water
10 ounces king salmon, cut into 1-ounce strips
10 bamboo skewers, soaked in water for 30 minutes
2 tablespoons canola oil
2 tablespoons sesame seeds
2 tablespoons green onions, chopped

In a non-reactive shallow pan, mix together 1 cup teriyaki sauce and 1 cup water for a marinade. Place the salmon on the pre-soaked skewers and marinate for 10 minutes.

Heat oil in a grill pan or non-stick skillet over medium-high heat. Grill the skewers for 3 minutes on each side for medium, or 5 minutes on each side for well done.

Arrange the skewered salmon in a star-like pattern. Generously drizzle 1/2 cup teriyaki sauce over the skewers. Garnish with sesame seeds and green onions.

[five-minute fudge]

YIELDS APPROXIMATELY 16 TO 24 PIECES,
OR ABOUT 2 ½ POUNDS OF CANDY

1 2/3 cups sugar
2/3 cup evaporated milk
1 tablespoon butter
½ teaspoon salt
One 6-ouce bag semisweet chocolate chips
16 large marshmallows
1 teaspoon vanilla
1 cup chopped pecans

Combine sugar, milk, butter, and salt in a saucepan. Bring to a boil and cook for 5 minutes, stirring constantly. Add chocolate chips and continue to heat until chocolate is melted. Remove from heat and stir in marshmallows, vanilla, and nuts; mix well. Pour into shallow 8-inch square pan to cool; cut into squares.

[mint sticks]

Prep Time: 20 minutes - Yield: 3 dozen "sticks"

crust:
6 TB cocoa powder
1/2 Cup margarine, melted
2 TB canola oil
2 eggs, beaten
1 Cup sugar
1/4 tsp. peppermint extract
1/2 cup flour

filling:
1 Cup powdered sugar
1 TB milk
3/4 tsp. peppermint extract
3 drops green food coloring

glaze:
2 TB cocoa powder
4 TB margarine, melted

For crust: Preheat oven to 350. Mix together melted margarine, oil and cocoa powder in large bowl. Stir in sugar and beaten eggs. Add flour and peppermint extract. Mix well. Pour into well greased 9" square pan. Bake at 350 for 20-25 minutes. Cool completely.

For filling: Combine all filling ingredients. Stir until smooth. Spread over the cooled crust. Refrigerate for 2-3 hours.

For glaze: Combine cocoa powder and melted margarine together to form the glaze. Pour glaze over the top of the filling. Spread evening with a small spatula.

Cut into rectangular bite-size pieces.

[brats]

Prep: 30 min -Serves 2-4

Johnsonville Brats (pkg of 5 Original or Beer)
3 cans of beer (see Ben's beer list)
Onion (yellow, Vidalia)
Tablespoon of olive oil
Buns
Sauerkraut

Poke each brat with a fork, a couple times on each side.
Chop onion. Heat large pot, adding oil and onions. Season with salt and pepper, if desired. Once onion becomes opaque - add beer and brats. Bring to a boil and lower to a simmer. Simmer for 30 min - 1 hour. Heat up grill. Tranfer brats (minus beer and onion) to medium high heat grill. Grill until marked on each side. Toast buns and serve brats with buns and sauerkraut (if desired). Brown mustard is also a nice addition.

[cheddar bay cheese biscuits]

Prep time: 20 min - Serves 4

2 Cups Bisquick
2/3 Cup Milk
1 Cup grated cheese (colby jack, cheddar, whatever)
Garlic Salt
Garlic Powder
Dill
Seafood Seasoning
4 Tbsp butter

Preheat oven to 450 degrees.
Combine Bisquick, cheese, dill (a couple shakes), garlic powder (a few shakes) and garlic salt (a couple shakes) and milk. Add 1 tsp of seafood seasoning.

Scoop dough onto nonstick cookie sheet, or sprayed with Pam. (Should form about 6-8 biscuits, depending on desired size). Keep dough lumpy and not in uniform balls - you want it to break apart easily. Put in oven for 8 minutes.

Melt butter in microwave. Add garlic powder (a shake). Remove biscuits from oven and brush butter mixture onto each one, (be sure to be messy and cover almost all of each biscuit). Put biscuits back in oven for 2 minutes until golden brown.

Serve hot.

[garlic mashed potatoes]

Prep Time: 30-40 min - Serves 2

3 Potatoes
1/2 Cup Milk
2Tbsp. butter
Garlic salt
Garlic powder
Parsley
1/2 cup shredded cheese (Colby Jack)

Optional: Rosemary &/or Dill

Boil Water. Wash off potatoes. Cut each potato into smaller chunks. (Keep skins on).
Boil potatoes, (about 20 minutes). Potatoes are done when they come apart easily with a fork. Drain potatoes - return to pot on counter. Add all other ingredients. Add more milk or garlic as desired. Serve hot.