Whoops...

5:30am this morning...I let my Pups outside to do their thing...No Fog.  At 7:00am, they wanted to go outside again.  FOG!  I couldn't see beyond my Courtyard Wall!  Now it's 8:00am and this is what it looks like outside my office window.  

No matter the kind of weather, I always take pictures from my office window!  Here are some additional pictures from my...

window.

Sorry about the reflection of my camera in the middle of this photo [the circle].

This is my view on most days from my Office Window [just for comparison]...

Just a couple more...

I know...you didn't expect to see SNOW, did you.  It will be here sooner than we think!!  This year has just flown by.  I'm really glad I got a Snow Blower to help remove snow.  Much easier than shoveling!!

Speaking about Snow Blowers and Shoveling...now's the time to get those things you need for winter...the stores are stocked up now.  I know, because I bought my Snow Blower and Shovel at Lowe's on a day when the temperature outside was 87°!!

I sure got some "looks" as I checked out and packed them in my car.  But, I like to plan ahead.

Baked Zucchini Sticks with My Own Ranch Dressing

Ingredients (Serves 4)

For the Zucchini
4 zucchini, cut crosswise in half, then cut in six pieces lengthwise
2 cups Panko bread crumbs
1 cup freshly grated Parmesan cheese
1 teaspoon garlic salt...

1 teaspoon oregano
2 eggs

For the Ranch Dressing
2 Cloves Garlic, Crushed & Minced or put through a Garlic Press
1 teaspoon Salt
3 Tablespoons of Finely Minced Flat Leaf Parsley
1 Cup Hellman's Mayonnaise
1/2 Cup Sour Cream
6 Tablespoons Buttermilk
1 1/2 teaspoons Vinegar
1/2 teaspoon Worcestershire Sauce
2 Tablespoons Minced Fresh Dill
1/2 teaspoon Paprika
1/4 teaspoon Dried Oregano

Instructions

For the Zucchini

Preheat oven to 400°F. Line baking sheet with parchment paper...or sprayed well with cooking oil. Combine bread crumbs, Parmesan cheese, salt and oregano. Beat eggs in shallow bowl until frothy. Dip zucchini sticks in egg, then coat in crumb mixture...one at a time. Place in single layer on baking sheet. Bake 20 minutes or until tender crisp and golden in colour. Serves 6

Now...you can serve these with a Marinara Sauce or Ranch Dressing, but I make my own Ranch Dressing. And, oh, is it DE-licious!!

For the Ranch Dressing

Combine all of the ingredients together, using more or less Buttermilk than the recipe calls for, to get the dressing the consistency you desire. Remember, you will be dipping Hot Zucchini Sticks into it, so you may want to leave it pretty thick, like I did. Chill the dip while you make the Zucchini Sticks.

I use this dip for veggies and even for potato chips! It's always a hit!

Jan's Ranch Dressing

Ingredients (Serves 4)

2 Cloves Garlic, Crushed & Minced or put through a Garlic Press
1 teaspoon Salt
3 Tablespoons of Finely Minced Flat Leaf Parsley
1 Cup Hellman's Mayonnaise...

1/2 Cup Sour Cream
6 Tablespoons Buttermilk
1 1/2 teaspoons Vinegar
1/2 teaspoon Worcestershire Sauce
2 Tablespoons Minced Fresh Dill
1/2 teaspoon Paprika
1/4 teaspoon Dried Oregano

Instructions

Combine all of the ingredients together, using more or less Buttermilk than the recipe calls for, to get the dressing the consistency you desire. Remember, you will be dipping Hot Zucchini Sticks into it, so you may want to leave it pretty thick, like I did. Chill the dip while you make the Zucchini Sticks.

I use this dip for veggies and even for potato chips! It's always a hit!

Salmon with Garlic, Lemon & Dill

Ingredients

1 lb salmon fillet
2 tsp butter
1 tsp olive oil
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste...
Fresh dill, to taste
Lemon slices

Instructions

Preheat the oven to 450°. Line a baking sheet with foil then coat with cooking spray. Place Salmon skin side down on baking sheet. Combine butter, olive oil, and garlic together and spread evenly over the top of the fish. Season the Salmon with salt and freshly cracked pepper. Top with freshly chopped dill and a layer of lemon slices. Bake 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve immediately.

NOTE: I had 2 THICK fillets - total weight of just over 1# and it took the 2 fillets about 18 minutes til they were done. So just keep an eye on them while they're baking at 450°

Jan's Dill Sauce

1/2 cup Mayonnaise
1/2 cup Sour Cream
1 1/2 Tablespoons finely chopped onion
2 teaspoons lemon juice
1 1/2 teaspoons prepared horseradish
1 1/4 teaspoon dill weed
1 clove crushed garlic
Salt & Pepper to taste

Combine and chill until ready to serve.

Carmelized Onion and Cornbread Stuffing

2 tablespoons butter

2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream...

1/4 cup chicken stock
Salt and freshly ground black pepper

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey.

You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.  (6-8 servings)

Caramel Sauce

1 packed cup brown sugar

1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Hot Fudge Sauce

4 Tablespoons unsalted butter

3 ounces bittersweet chocolate
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 cup cream or half and half
1/4 tsp. kosher salt...
1 teaspoon pure real vanilla extract

Whisk cocoa and sugar together well and put into a heavy saucepan. Add the chocolate and the butter and let them melt, stirring all to make a thick paste. Slowly add the cream, stirring constantly so that you have a smooth sauce. Add the salt. Heat to boiling, stirring constantly so it doesn't burn. Cook to desired consistency and remove from the heat. Stir in the vanilla and serve immediately. Makes about 1 1/2 cups of sauce.

You can store this sauce in the refrigerator. Reheat gently, stirring often before using.

Onion Strings

2 White Onions, thinly sliced

2 cups (16oz) Buttermilk

2 cups flour
1 Tablespoon Kosher Salt
1/2 teaspoon Cayenne Pepper
Freshly ground Black Pepper, to taste...

After slicing the onions, place them in a ziploc bag or an oblong cake pan. Pour the Buttermilk over the onions. Zip the bag closed or cover the cake pan and refrigerate for at least an hour.  Bring your Oil (4 cups of either vegetable oil or canola oil) up to temperature (375°) in a large pan.  When your oil is up to 375°, take a handful of onions, shake excess buttermilk off and dip into the flour mixture, shaking off excess flour. Put into the hot oil and fry for a few minutes, til golden brown. Remove to a pan lined with paper towels.

Make sure you do these in small batches (I used a 5qt Dutch Oven, with about 3" of oil and I had 5 batches), so as to not overcrowd the pan. This will keep the temperature from dropping and also give you the crispy onion strings you want!

Enjoy them with a Steak - on a Burger or as a snack!!

Jan's Cream Cheese Stuffed Pumpkin French Toast

FRENCH TOAST BATTER
1/2 cup Libby's Pure Pumpkin (not pie filling)
1 teaspoon McCormick's Pumpkin Pie Spice
1 teaspoon Vanilla
2 Tablespoons Sugar
4 Extra Large Eggs
1/4 cup Whole Milk
1/2 cup Pumpkin Pie Spice...
International Delight Creamer

CREAM CHEESE STUFFING
8 ounce package of Philadelphia Brand Cream Cheese, softened
2 Tablespoons Sugar
1 teaspoon Vanilla

FRENCH TOAST BATTER

Whisk everything in a bowl, until well combined. Pour into a flat dish for dipping the bread.

CREAM CHEESE STUFFING

Beat well, until well combined and smooth.

ASSEMBLY

Spread cream cheese mixture between 2 slices of bread for each serving.  Heat Griddle to 375-400° and once heated, melt shortening or use oil to grease the griddle and heat til hot. Dip the French Toast in the Pumpkin Dip and let soak for a minute on each side, making sure you don't leave any dry spots. Put onto Hot Griddle and cook until nicely browned. Flip and cook until the other side is nicely browned too. Serve, topped with a dollop of Whipped Cream, toasted pecans and a dash of Pumpkin Pie Spice.  (4 Servings).

Jan's Creamy Chicken Vegetable Rice Soup

1# Boneless, skinless Chicken Breasts
4-5 Stalks Celery
2 Bunches Carrots with Green Tops
1 Sweet Onion
Olive Oil
3/4 teaspoon Ground Sage...

1 teaspoon Salt
1/2 teaspoon freshly ground Pepper
3/4 cup Arborio Rice
6 cups Chicken Broth
1 Packet Swanson Chicken Boost
1 Cup {or a bit more} Heavy Cream {whipping cream works well}
1 Tablespoon cornstarch
2 Tablespoons Cold Water

Cut the Chicken Breasts into bite-size pieces. Slice the Celery and Carrots {peel them, too}. Chop the onion. In hot Dutch Oven pour 1 Tablespoon Olive Oil and heat until hot. Add the vegetables and cook until they are transluscent...and slightly browned.  Meanwhile, in another hot pan, pour 1 Tablespoon Olive Oil and heat until hot. Add the chicken and saute til cooked. Do NOT overcook.

Combine the cooked vegetables and chicken in the Dutch Oven. Add Ground Sage, Salt, Pepper, Arborio Rice, Chicken Broth and Swanson Chicken Boost. Stir. Bring to a boil...lower heat and simmer, covered for about 15-20 minutes. As the Soup simmers and the Rice cooks, you shouldn't need additional liquid, but in the event you do, add more Chicken Broth.

When Rice is cooked, test for seasoning and adjust if needed.  Add the Heavy Cream and bring back to a boil.  If you want your soup thicker...As it begins to boil, immediately stir in the slurry you make by combining the Cornstarch and Cold Water. Simmer another 3-5 minutes. If the soup is too thick, thin with a bit of warm chicken broth or warm cream.

Jan's Southern Biscuits & Gravy

1# pork sausage {I use pre-cooked Armour links, chopped}
1 sweet Onion, chopped
2T Butter
6T Flour
1/2t Sage
1/4t Salt
Dash freshly grated Nutmeg
4c Milk
Dash Hot Pepper Sauce, optional
Warm Biscuits, split {I use frozen Pillsbury Biscuits}

In a large skillet, cook sausage and onion until the sausage is done. Add Butter and melt. Stir flour, salt, sage, nutmeg into the skillet until blended. Cook and stir until light golden brown. Remove from heat and add the Milk and Optional Hot Pepper Sauce. Cook and stir for 2 minutes til thick.  Serve over split muffins.  (4 Servings)

Doubletree Hotel CopyCat Chocolate Chip Cookies

1 1/2 cups unsalted butter

1 1/2 cups white sugar
3/4 cup packed brown sugar
4 eggs
3 cups all-purpose flour
3/4 cup rolled oats
2 1/2 teaspoons vanilla extract
1 teaspoon lemon juice...

3/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts

Cream butter in large bowl. Add both sugars and beat on medium for 2 minutes. Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla; mix well.  In a separate bowl, stir together dry ingredients. Add to creamed mixture and stir well to blend. Add chips and nuts; stir to combine.

Drop by a 3 Tablespoon scoop onto parchment-lined baking pans, 2 to 3 inches apart. Bake at 350 degrees F. for 13 to 15 minutes or until lightly browned around the edges. Cool; remove from paper and cool completely on wire racks.

Can be Frozen: Scoop all batter out onto a sheet pan and freeze. When totally frozen, put into a Zip-Loc Bag and freeze. Thaw in refrigerator for 12 hours prior to baking.   (28-30 Cookies)

Meat Lover's Quiche

Ingredients

1 homemade or store-bought single-crust pie dough
6 large eggs, well beaten
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 slices bacon, cooked and crumbled
1 cup cooked ground sausage...

1/2 cup diced ham
2 large green onions, chopped
1 cup shredded cheese

Instructions

Preheat oven to 425º.  Press crust into a 9 inch quiche pan, prick crust and bake until lightly browned, about 10 minutes.  In a large bowl whisk together the eggs, milk, salt and pepper. Sprinkle the bacon, sausage, ham, green onions, and cheese evenly on top of precooked crust. Pour the egg mixture on top.  Bake for 20 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.

Crock Pot Beef and Broccoli

1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced...

2 tablespoons cornstarch
2 tablespoons cooked and cooled sauce
Fresh broccoli florets {as many as desired}
Hot cooked rice {white or brown}

Place beef in a crock pot. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.

In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached. (the sauce has to boil for it to thicken).

Peanut Butter Patties (Tagalongs)

For the Cookies
1 cup butter, softened
1/2 cup sugar
2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt...
1/2 teaspoon vanilla extract
2 tablespoons milk

For the Filling
1 1/2 cups creamy peanut butter
3/4 cup confectioners’ sugar
generous pinch salt
1/2 teaspoon vanilla extract

For the Chocolate Coating
8 ounces semisweet chocolate chips
1 tablespoon shortening

Preheat oven to 350 degrees F.  Line 2 baking sheets with parchment paper.  (3 dozen cookies)

In a medium bow, whisk together the flour, baking powder, and salt; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Mix in flour mixture followed by the vanilla and milk.

Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 1 inch apart. Using your thumb, dowel or a melon baller, make an indentation in the center of each cookie.

Bake for 11-13 minutes, or until edges are golden brown. Remove the cookie sheets from the oven. Using your thumb, dowel or a melon baller, press into the cookies again. Cool cookies for 5 minutes on baking sheet, then transfer to wire rack to cool completely.

To make the filling, In a medium bowl, mix peanut butter, confectioners’ sugar, salt and vanilla. Place in freezer for 10 minutes, or until slightly firm. Roll a heaping teaspoon of filling into a ball and place in the middle of the indented part of the cookie, pressing down so that it sticks. Place cookies in the refrigerator for 20 minutes, or until firm.

To make the chocolate coating, melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper. Refrigerate for 30 minutes to set.

Crock Pot Loaded Baked Potato Soup

5 slices bacon, cut into 1-inch pieces
3 garlic cloves, minced
1 large onion, minced
1 tsp fresh thyme or 1/2 tsp dried thyme
2 Tbsp all-purpose flour
5 cups low-sodium chicken broth...

3 pounds russet potatoes, peeled, cut into 1/2-inch chunks
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup heavy cream
1/4 cup whole milk
1 1/2 tsp kosher salt
1/2 tsp black pepper
Chopped green onions for serving
sour cream for serving
additional shredded sharp cheddar cheese for serving

In a large skillet, cook bacon over medium heat until crisp. Transfer cooked bacon to paper towel-lined plate and set aside. Keep 3 Tbsp of bacon fat and discard rest. You'll want to keep all that burnt little bits in the pan. They will provide the onions with a lot of flavor.

Heat skillet with 3 Tbsp of bacon fat over medium heat. Add minced garlic and cook for 15-20 seconds until fragrant. Add onions and thyme. Cook until onions have softened. Add flour and stir to combine. Cook for about one minute and then slowly add 1 cup of chicken broth. Stir to combine.

Transfer onion mixture (including all the browned bacon bits from the pan) into the slow cooker pot. Add cut potatoes in slow cooker pot, following by remaining 4 cups of chicken broth. Cover slow cooker with lid and set to cook for 4-5 hours on low.

Keep slow cooker on "keep warm" setting. Once potatoes are soft and tender, scoop out 3 cups of potato from slow cooker. Place in a large bowl and mash using a fork (spoon or muddle work too). Add milk and cream. Stir to combine. Return mixture to slow cooker. Add shredded cheese to slow cooker and stir to distribute. Cover slow cooker and let sit for 5 minutes until cheese has melted. 

Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Sample and season more according to taste.

Serve with green onions, crumbled bacon, additional cheddar cheese, sour cream, and other toppings your enjoy with baked potato.  (4 servings)

Bacon Jalapeno Deviled Eggs

12 Boiled Eggs
6 slices Bacon fried
1 cup Mayonnaise
1 1/2 teaspoons Vinegar
1 teaspoon Dijon Mustard
1/2 teaspoon Sugar...

Salt and pepper, for taste
1-2 Jalapenos, seeded and minced
Paprika to sprinkle as garnish

Fry bacon until crisp and crumble. Cut eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork and stir in mayonnaise, vinegar, mustard, sugar and salt and pepper, to taste. Mix until smooth. Place mixture into a zippered bag and clip corner. Pipe mixture into cooked egg whites. Stir in the jalapeno pepper. Garnish with bacon pieces and top with a shake or 2 of paprika.

Store covered in refrigerator.

Jan's Chicken Salad

Salad
4 boneless, skinless chicken breasts, cooked & diced
1/2 cup Green Grapes, sliced in half
1/2 cup Red Grapes, sliced in half
Stalk Celery, sliced thin
1/2 cup Chopped Apple, optional...
1 Sweet Onion, minced
1 1/2 teasoon Fresh Tarragon
Salt & Pepper, to taste

Dressing
1 Tablespoon Honey
1 cup Hellmann's Mayonnaise
1 Tablespoon Lemon Juice (or Vinegar) to taste
1/2 and 1/2 to thin dressing to desired consistency
1-2 Tablespoons Fresh Dill, chopped
Mix together and toss with Salad.

To toast Almonds

Place ½-3/4c Slivered Almonds into a skillet over medium to medium-high heat. Stir occassionally while allowing them to brown slightly. Watch carefully...do not let them burn.

Refrigerate at least 1 hour.

Toss again before serving, adjust seasonings, if needed - at this point, if the dressing is too thick, add a bit of 1/2 and 1/2 to thin. Serve, – topped with Almonds on bread, toast or a croissant...or even on a bed of lettuce.  (Serves 4-6)

Options

To make a complete meal out of the Chicken Salad, add 16 oz cooked Small Pasta Shells.

Jan's Crock Pot Baked Ham

6# Smoked Semi-Boneless Ham OR 3.5# Smoked Boneless Ham (which I chose today)
Juice from the Crushed Pineapple used in the Glaze, below
Dole Pineapple Juice (bottled or canned)

2 cups Dark Brown Sugar
1-1 1/2 teaspoons Ground Cloves...

16oz can Dole Crushed Pineapple in Juice, drained (save juice)
7-Up Cherry Soda 4-8oz

Instructions

Score the Ham, making criss-cross cuts about 1" apart and about 1/4" deep.  Pour the juice from the crushed pineapple (that you've drained for the glaze) into a measuring cup and add enough Dole Pineapple Juice from a can or bottle to measure 2 cups. Pour the juice in the crockpot. Put the scored ham, flat side down, in the crock-pot on high for 1/2 to 1 hour.

Mix the brown sugar, cloves and drained Pineapple in a saucepan. Add enough Cherry Soda to the pan to make the glaze like a thick syrup. (You can always add more Cherry Soda) But...Remember, as you cook the ham in the crockpot, the glaze will thin. Bring to a boil over medium heat. Boil 2 minutes. Divide the glaze into 2 separate bowls or cups.

Open the crock-pot and spoon half of the Glaze over the ham. Reduce the temperature of the crock-pot to low and cook for an additional 3-4 hours .

When ham is ready, reheat the other half of the glaze, heat over medium heat in a saucepan, boil 2 minutes. Serve over the sliced ham.

Jan's Au Gratin Potatoes

1-1 1/2# Red Potatoes, thinly sliced
Onion, finely chopped
8T Butter, cut into cubes
2c Shredded Sharp Cheddar Cheese
1c Shredded Parmesan Cheese
Salt & Pepper to taste
1/2c Milk

Butter a small casserole dish. Layer thinly sliced potatoes, chopped onions, butter cubes, salt, pepper, Cheddar cheese and Parmesan cheese. Repeat for a total 3-4 layers. Pour the milk over everything. Bake at 350° for at least an hour or until potatoes are tender. Serves 4

Egg Salad with Cream Cheese and Herbs

4 oz. cream cheese 
1/2 cup mayonaise 
1 T good dijon mustard
1 dozen hard boiled eggs, peeled and rough chopped
salt and pepper to taste
2-3 T snipped fresh chives
1-2 T fresh snipped parsley
Put 4 oz. cream cheese, mayonaise and mustard in a food processor. Process until smooth.  Add rough chopped eggs, salt and pepper to processor and pulse until just mixed.  Remove egg salad to a medium bowl and add chives and parsley. Mix.  Serve immediately or put in container and refrigerate. Toast bread, Lightly butter. Slice a large tomato and put on bread. Top with 3 slices of crisp bacon and a scoop of egg salad. Eat with a fork and knife.

Baked Breakfast Peppers

1 large red bell pepper
4 strips turkey bacon, cut into matchsticks about 1/4-inch thick
2 tbs minced onion
1/4 tsp garlic
2 tbs diced tomato
1/2 c chopped spinach
1/4 tsp pepper...

dash salt
2 eggs
2 egg whites
1 tbs milk
1/2 c sharp cheddar cheese

Preheat the oven to 375 degrees. Wash the pepper and cut it in half lengthwise. Remove the membrane and seeds, but leave the stem on (this will help your filling stay in the pepper). Spray a baking sheet with non-stick and set the peppers flesh down/skin up on the sheet. Place in the oven and roast for 9-10 minutes, until soft. When you remove the peppers from the oven, flip so they are open-side up.

While the peppers are baking, place a medium pan over medium heat. Cook the bacon matchsticks until crispy, then remove to a paper towel to drain. Reduce the heat under the pan to medium low. Add the onion and cook for two minutes, then add the garlic, tomato and spinach. Continue to cook until the spinach is wilted and bright, then remove to a small mixing bowl. Let cool for a minute or two.

In a medium bowl, whisk together the eggs, egg whites and milk. Add 3/4 of the cooked bacon, the cooked vegetables and 1/4 cup of the cheese and mix together. Pour the egg mixture into the peppers (if the eggs run over a bit, no big deal). Bake for 20-25 minutes, until eggs are set and starting to puff in the center. Garnish with the remaining cheese and bacon and serve. Cilantro, salsa and avocado are awesome on top, too!

Parmesan Roasted Cauliflower

6 cups Cauliflower Florets
1 Tablespoon Olive Oil
Salt
Pepper
1/2 cup freshly grated Parmesan Cheese
1/4 cup Butter...

3 Cloves Garlic, finely minced
2/3 cup Slivered Almonds, chopped
2/3 cup Panko Crumbs
optional toppings: chopped chives, minced rosemary or thyme - use your imagination!

Preheat oven to 425°. Place cauliflower in a 15x10x1" baking pan and toss with olive oil, salt and pepper. Roast for 20 minutes. Toss and sprinkle with the Parmesan Cheese. Bake 5 minutes more. Meanwhile in a medium skillet, melt the butter. Add garlic and cook 20 seconds. Add almonds and panko crumbs and stir to coat with the butter. Cook over medium-low to medium heat until golden. Transfer cauliflower to a serving dish and top with the almond mixture. Yields 6 cups. Add additional toppings as desired and serve.

Crock Pot Quesadillas with Mango Barbecue Sauce

3 lb (I used a chuck roast from my freezer) Brisket

Salt
Ground black pepper
1 1/2 Tbsp chili powder
4 cloves garlic, minced
16 oz regular Dr. Pepper (not Diet)

1 1/2 Tbsp olive oil
1 medium yellow onion, chopped (about 3/4 – 1 cup)...

1 clove garlic, minced
1/2 cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 tsp Spicy Brown Mustard
Salt
Pepper
1/4 cup mango chutney

8, 8” flour tortillas
1 cup monterey jack, shredded
olive oil or cooking spray, to brush tortillas

Instructions

To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic. Place brisket in the crockpot and pour the Dr. Pepper over the top. Cook on low for 8 hours. Remove from the crockpot and let rest for 15 minutes. Slice against the grain (1/8-1/4 inch thick).

To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan. Saute onions for 5 minutes. Add garlic and cook until fragrant. Stir in the remaining ingredients and simmer for 5 minutes. Transfer to a blender or food processor and run until smooth.

To assemble the quesadillas: Heat a griddle or large pan over medium-high. Lay out the tortillas. Divide the meat and Monterey jack between the tortillas, placing the meat and cheese on half of the tortilla. Top with a spoonful or two of barbecue sauce and fold the other half over. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking). Cook until the bottom is crisp and flip over. Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce. 8 servings

Roasted Cauliflower with Garlic, Lemon & Parmesan

5-6 cups cauliflower florets, in 1 1/2" pieces
1/4 cup extra virgin olive oil
1 tablespoon thinly sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper...
2-4 tablespoons grated parmesan
chopped chives, for garnish

Preheat oven to 450°. Place the cauliflower florets in a roasting pan or large sauté pan. Drizzle the olive oil over the cauliflower, and season with garlic, lemon juice, salt and pepper; toss to coat.

Place the pan in the oven and cook for about 20 minutes or until cauliflower has brown spots and is cooked through. Stir every 5 minutes to ensure even roasting. Remove from the oven and sprinkle with the parmesan. Garnish with chopped chives and serve immediately while still warm.  (4 Servings)

Garlic Pasta with Fresh Tomatoes and Basil

3 Tablespoons extra virgin olive oil
3-4 garlic cloves, minced or pressed
5 cups chopped plum tomatoes {about 2 pounds}
6 cups hot cooked campanella pasta {about 12 ounces uncooked}
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper...

Heat olive oil in a large dutch oven over medium-high heat. Add minced garlic; saute 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt and pepper, tossing gently to combine.  (6 servings)

Chili Dogs for a Crowd

1 - 8 count package hot dog buns
1 - 8 count package of hot dogs
1 - 15oz can chili [I prefer to use Tony Packo's Hot Dog Sauce]
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey jack cheese
1/4 cup diced red onion...

1/4 cup jalapeno rings, chopped
Mustard, Ketchup and Pickle Relish

Preheat oven to 375 degrees. Line a 13" x 9" or slightly larger dish with foil.  Place hot dog buns in prepared pan and spread open slightly. This is where you add your condiments...Really you ask?...Yes and it works so well. Put on Mustard, Ketchup and Pickle Relish, if desired and then place a hot dog in each bun. Top each hot dog with some chili...OR this Sauce - Tony Packo's Hot Dog Sauce!! It's what I use.  Evenly distribute the cheese over the top and then top with the diced red onion and jalapeno rings. Spray the back side of another large piece of foil with non-stick cooking spray. Cover the pan with the foil, coated side down.

Bake in the preheated oven for 30 minutes. Remove from oven, remove foil and allow to sit for a couple of minutes. Use a spatula to remove chili dogs from pan.

Creamy Garlic Shells

8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth...

3/4 cup milk (I used skim)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes

Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.  Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.

Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary.

Jan's Amish Bread Pudding

1 Loaf Bakery made Raisin Bread, cubed {about 6 cups}
1 cup Raisins
[Substitute: 1 Loaf Egg Bread, cubed [6cups] and 2c Raisins]
8 large Eggs, well beaten
1c Sugar
1c Dark Brown Sugar
1/2c salted Butter, melted
2c Whole Milk...

3c Heavy Cream
2t Cinnamon
4t Vanilla
Layer bread cubes in a greased 13x9 pan. Sprinkle raisins over bread cubes; set aside. In a bowl, whisk eggs, sugar and butter together; add milk, cinnamon and vanilla; mix well. Pour over bread and raisins. Allow to set for 15 minutes. Preheat oven to 325°. Bake 60-90 minutes or til tested done when knife inserted in center comes out clean.

Serve warm or cold...or microwave it for 30-45 seconds to re-warm it. Top with a dollop of whipped cream and a sprinkle of cinnamon.

Creamy Rice Pudding

3 1/2c Milk
1c uncooked White Rice (I use Arborio Rice)
1 can Eagle Sweetened Condensed Milk
1/3c Raisins
1/4t Vanilla
Whipping Cream...

Cinnamon

Combine milk and rice; bring to a boil over medium-high heat. Reduce heat to medium-low; cover. Cook, stirring occasionally, til mixture is creamy and liquid is almost absorbed, 25 minutes. Stir in condensed milk, raisins and vanilla. Cook, stirring occasionally, til thickened, about 10 minutes. Remove from heat. Let stand, covered, 10 minutes. Garnish with Whipped Cream and Cinnamon.

OPTIONAL PUMPKIN CARAMEL SAUCE

Pumpkin Caramel Sauce

1/4c Libby's Pumpkin Puree

2T Caramel Sauce

Heat through in Microwave and Serve

Jan's EZ and Tasty Chicken Pot Pies

Puff Pastry 2 sheets, thawed and refrigerated
3 cups frozen vegetable blend – [carrot, corn and green beans]
1 cup frozen Pearl Onions
3 cups cubed cooked chicken or turkey (whole Rotisserie Chicken)
8oz Cremini Mushrooms, cleaned, stems removed and quartered
2 cloves garlic, crushed and minced...

2 Tablespoons Butter, to saute the mushrooms
3 additional Tablespoons Butter for the Cream Sauce
2 cups Chicken Broth (home-made or packaged)
1 cup Heavy Cream (or substitute Whole Milk only)
½ teaspoon Worcestershire Sauce
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon salt
Pepper, as desired
1 egg, beaten
1 teaspoon water

Instructions for 4 Pies

Preheat oven to 450 degrees F. On a lightly floured surface, roll puff pastry out to ¼” thickness (not less). Cut 4 circles (2 from each sheet of Puff Pastry) by inverting your Ramekin and cutting with a sharp knife, all around it. Cut a hole in the middle for steam to escape during baking. Place on a cookie sheet, cover with a towel and place in refrigerator until needed.

In a mesh strainer or colander with small holes, pour 4 cups of boiling water over the frozen vegetables and pearl onions. Let sit 1 minute and drain. Set aside.

Add 2 Tablespoons butter to a skillet and cook the mushrooms until they are slightly browned. Add the crushed, minced garlic and heat for about 1 minute, stirring constantly. Stir the additional 3 Tablespoons Butter into the skillet with the browned mushrooms and garlic, stir to melt. Sprinkle the Flour over the melted butter and stir. Cook 1 minute, lightly bubbling, stirring constantly. Remove from heat and whisk in the Chicken Broth and the Heavy Cream. Cook until thick and bubbly – 2 to 3 minutes over low to medium heat, stirring constantly.

Stir in the vegetables, chicken, dried thyme, sage and Worcestershire Sauce. Add salt and pepper, to taste. Heat through over medium heat. Divide mixture among four greased (with 2 tablespoons melted butter) 10-ounce individual ramekins. Remove previously cut Puff Pastry rounds from the refrigerator and place one on the top of the filling, inside the Ramekin. (Puff Pastry does not get pulled over the edge of the Ramekin) Brush only the top of the Puff Pastry with Egg wash – 1 beaten egg mixed with 1 teaspoon water.

Place ramekins on a cookie sheet covered with aluminum foil or parchment paper, in case the pies bubble over. Bake, uncovered, for 20-25 minutes until mixture is heated through and the pastry is golden brown. Remove from oven and allow to rest for 5 minutes before serving. If desired, garnish with fresh thyme and serve. Makes 4 pies

NOTES:

You may substitute a mixture of fresh, peeled and pre-cooked vegetables you desire, for the Frozen. I have used corn, carrots, green beans, peas, celery and onion…all with great success. Be imaginative.

EZ ALFREDO SAUCE: After mushrooms are cooked and you’ve added the garlic, add 1-12oz jar Alfredo Sauce, and ½ cup Heavy Cream or Whole Milk and Stir. Continue with the rest of the recipe as directed. (This sauce is so simple and doesn’t overpower the flavors of anything else in the pie.)

Either way – My Home-made Sauce or Alfredo, Frozen or Fresh, you’ll love these Pies!

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Chicken Gyro

2 cucumbers, divided
1 1/2 cups Sour Cream
1 teaspoon fresh lemon juice, divided
5 garlic cloves, minced, divided
1 pint grape tomatoes, quartered
1 small red onion, halved and thinly sliced...

1/3 cup chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
1 teaspoon fresh oregano, chopped
1 rounded teaspoon fresh rosemary, chopped
1 (12-ounces) package naan bread (four 8-inch pieces)
1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups) - [whole Rotisserie Chicken] 
1/2 head iceberg lettuce, thinly sliced

Instructions [4-6 servings]

Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together the Sour Cream (or Greek Yogurt), 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tzatziki.

Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, (you can also add mint if you like), remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.

Gently simmer 3 Tablespoons oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken in the oil and heat through.

Heat bread for 15-20 seconds, in the microwave.

Spread some of tsatsiki on warm bread and top with chicken and some of the lettuce and salsa. Serve remaining lettuce, salsa, and tzatziki on the side.

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Crock Pot Breakfast

32 oz frozen shredded Hash Browns
1# cooked ham, cubed
1 Onion diced
1 Green Pepper diced
1 1/2 cup shredded cheese (Sharp Cheddar is my choice)
12 Large Eggs
1 cup whole Milk
1 teaspoon salt...

1 teaspoon pepper
Pam Spray

Instructions

Spray the inside of the Crock Pot with Pam or other spray.  Divide the hash browns, ham, veggies and cheese so you can create several layers of each in the pot. Start with the hash browns, then ham, onions, peppers and last, cheese.  Repeat until you have several layers.

Beat eggs, milk, salt and pepper and pour over all in the the crock pot.  Cover and turn on low. Cook 10-12 hours or overnight.  Re-heat leftovers in the microwave.