Peanut-Butter-Oat Drop Cookies with Jam

Prep: 15 mins Total: 25 mins Yield: Makes about 18

Ingredients

4 tablespoons softened unsalted butter

1/2 cup packed light-brown sugar

1/4 cup creamy peanut butter

1/4 teaspoon baking soda

1/4 teaspoon kosher salt (we use Diamond Crystal)

1 large egg yolk, room-temperature

1/4 teaspoon pure vanilla extract

3/4 cup unbleached all-purpose flour

1/4 cup quick-cooking oats

1 recipe Frozen-Berry Jam

Directions

Step 1
Preheat oven to 375°F. Combine butter, brown sugar, peanut butter, baking soda, and salt in a large bowl and beat with an electric mixer on medium-high speed until light and creamy, about 2 minutes.

Step 2
Beat in egg yolk and vanilla, then add flour and mix until just combined. Scoop dough into 1-inch balls and roll in oats to coat; place cookies on parchment-lined baking sheets, spaced 1 inch apart.

Step 3
Bake, rotating pans halfway through, until puffed and just set around edges, 10 to 12 minutes. While cookies are still warm, indent centers with the end of a wooden spoon; fill each with 1/2 teaspoon jam. Transfer to a wire rack and let cool completely before serving.

Cook's Notes
Once baked and filled, these can be stored in—and enjoyed straight from—the freezer for up to a month.

Frozen-Berry Jam

This quick and easy jam is a great way to use that bag of raspberries that's languishing in your freezer. Use the jam to fill our Peanut-Butter-Oat Drop Cookies, or mix it into yogurt, spread it on ricotta toast, or whisk into vinaigrettes.

Prep: 10 mins Total: 15 mins Yield: Makes 1 cup

Ingredients
10 ounces frozen raspberries (2 1/4 cups)

1/3 cup sugar

1 teaspoon fresh lemon juice

Pinch of kosher salt

Directions

Step 1
In a medium saucepan, combine raspberries, sugar, lemon juice, and salt and bring to a boil over medium-high heat, stirring until sugar dissolves.

Step 2
Cook, stirring often and mashing berries with the back of a spoon, until mixture thickens to a jam-like consistency, 6 to 8 minutes. Strain through a sieve, if desired, then transfer to a heatproof jar and let cool completely. Refrigerate up to 1 week or freeze up to 3 months.

Hash Brown Bake with Eggs & Smoked Salmon

By Rachael Ray Every Day

Prep: 15 mins Cook: 50 mins Total: 1 hr 5 mins Servings: 6

Ingredients

½ cup whole milk

3 tablespoons butter, melted

1 30 ounce bag frozen hash browns, thawed

¾ cup thinly sliced scallions, plus more for garnish

Salt and pepper

6 eggs

6 ounces thinly sliced smoked salmon

⅔ cup sour cream

Zest of 1 lemon

Directions

Step 1
Position a rack in the lower third of the oven; preheat to 375 degrees. Grease a 3-qt. baking dish. In a blender, mix the cream cheese, milk, and butter until smooth.

Step 2
in a large bowl, combine the hash browns, cream cheese mixture, and 3/4 cup scallions. Season with salt and pepper. Transfer to the baking dish; smooth top. Using a ladle, make six shallow indentations in the hash browns. Bake until the edges are brown, about 45 minutes.

Step 3
Remove the casserole from the oven. Preheat the broiler. Crack an egg into each indentation and season. Broil until the whites are set, 3 to 4 minutes.

Step 4
Place a slice of salmon and a dollop of sour cream next to each egg. Garnish with lemon zest and scallions.

Crescent Roll Breakfast Casserole

Refrigerated crescent rolls are the easy shortcut base of this hearty sausage, egg, and cheese breakfast casserole. For a spicier twist, try substituting the breakfast sausage for some chorizo. Edit: I don't see why you couldn't use your homemade rolls as well.

By Sarah Brekke

Total: 1 hr 5 mins Servings: 12 Yield: 9 x 13 casserole

Ingredients

1 pound bulk pork sausage

1 small onion, chopped

1 red sweet pepper, chopped

1 8 ounces package refrigerated crescent rolls or crescent dough sheet

10 eggs, lightly beaten

¾ cup milk

2 ½ cups shredded cheddar jack cheese

1 tablespoon chopped fresh chives, plus more for garnish

½ teaspoon salt

¼ teaspoon ground black pepper

Directions

Step 1
Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish; set aside. In a large skillet cook sausage, onion, and pepper over medium heat until browned. Drain and set aside.

Step 2
Unroll crescent rolls, but don't separate into triangles. Press the dough rectangle over the bottom and about 1/2 inch up the sides of the prepared baking dish. Press the dough perforations to seal. Bake 7 minutes. Remove and reduce oven temperature to 325°F. Sprinkle dough with sausage mixture. In a large bowl combine eggs, milk, 2 cups cheese, chives, salt, and pepper. Pour into the dish and top with remaining ½ cup cheese.

Step 3
Bake 40 minutes or until a knife inserted in the center comes out clean. Before serving, sprinkle top with additional chives.

Chorizo
For a fun flavor twist substitute 1/2 pound of the pork sausage with 1/2 pound uncooked chorizo. Cook the chorizo with the pork sausage as directed above.

Lemon-Poppy Seed Zucchini Bread

The secrets to this extra-moist spin on classic lemon-poppy seed quick bread are grated fresh zucchini in the batter and a generous post-bake lemon syrup drizzle.

By Sarah Brekke

Hands-On: 20 mins Total: 1 hr 20 mins Servings: 12

Ingredients

1 ¾ cups all-purpose flour

1 tablespoon poppy seeds

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

1 cup plus 2 tablespoons sugar

¼ cup butter, softened

¼ cup canola oil

½ cup sour cream

2 tablespoons loosely packed lemon zest

3 eggs

2 cups grated or shredded zucchini

Poppy seeds (optional)

2 tablespoons lemon juice

Directions

Step 1
Preheat oven to 350°F. Grease bottom and 1/2 inch up sides of a 9×5-inch loaf pan. In a medium bowl stir together flour, poppy seeds, baking powder, baking soda, and 1/2 tsp. kosher salt.

Step 2
In a large bowl beat 1 cup of the sugar, the butter, and 1/4 cup canola oil with a mixer on medium until light and fluffy. Add sour cream and lemon zest; beat until smooth. Beat in eggs, one at a time, until combined. Stir in zucchini. Add flour mixture to zucchini mixture. Fold just until combined (batter may be lumpy). Spoon into prepared pan. If desired, sprinkle with additional poppy seeds.

Step 3
Bake 60 to 65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes.

Step 4
Meanwhile, in a small microwave-safe bowl combine lemon juice and the remaining 2 Tbsp. sugar. Microwave 30 seconds or until hot. Stir until sugar is dissolved. Brush loaf with lemon syrup; cool completely. Wrap and store overnight before slicing. Serves 12.

Storage
Quick breads slice better after storing overnight, which also gives the lemony syrup time to work its magic.

20-Minute Creamy Chicken Skillet with Italian Seasoning

Chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini, and Italian seasoning. This recipe is sure to become a new weeknight favorite the whole family will love. Serve it with whole-wheat pasta or rice to make it a meal.

Active: 20 mins Total: 20 mins Servings: 4

Ingredients

1 pound chicken cutlets

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

2 tablespoons extra-virgin olive oil, divided

1 medium zucchini, halved lengthwise and thinly sliced

½ cup chopped onion

⅓ cup dry white wine *optional sub apple or white grape juice

1 (15-ounce) can no-salt-added diced tomatoes

2 ounces cream cheese, cut into cubes

1 teaspoon Italian seasoning

½ teaspoon garlic powder

¼ cup chopped fresh basil

Directions

Step 1
Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F. Transfer to a plate.

Step 2
Add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 2 minutes. Increase heat to medium-high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil.

Two oldies but customly goodies!


Old-Fashioned Chicken And Dumplings Recipe

Mrs. Morton Smith experimented for years with different methods of making the perfect chicken and dumplings.

By Mrs. Morton Smith, Homewood, AL, October 1983

Active: 30 mins Total: 1 hr 50 mins Serves 6

Ingredients

1 (2 1⁄2- to 3-lb.) whole chicken

2 celery stalks, roughly chopped (about 1 cup)

2 medium carrots, roughly chopped (about 1 cup)

2 quarts water

2 ½ teaspoons kosher salt, divided

½ teaspoon black pepper

2 cups all-purpose flour, plus more for work surface

½ teaspoon baking soda

3 tablespoons vegetable shortening

¾ cup whole buttermilk

Chopped fresh chives


Directions

Step 1
Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.

Step 2
Meanwhile, combine flour, baking soda, and remaining ½ teaspoon salt in a large bowl; cut in shortening with  a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.

Step 3
Pat dough to ½-inch thickness. Pinch off dough in 1 ½-inch pieces, and drop into boiling broth. Reduce  heat to medium-low, and cook, stirring occasionally, until desired consistency  is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.

Country Captain Chicken Recipe

By Julie Zadeck, Shreveport, LA, October 1994      Active: 1 hr Total: 1 hr 30 mins Yield:  6

This gorgeous chicken dish is one of those regional classics that many natives either grew up eating all the time or have never heard of before—but no one should miss out. It originated in the Lowcountry, that sunny area around Charleston and Savannah known for deep ports, salt marshes, and excellent cuisine. Country Captain Chicken has been a staple of Junior League cookbooks in the Southeast since at least the 1950s and is found in various forms in cookbooks from as far back as the 19th century.

Chicken pieces are browned in butter or bacon fat and then braised in tomato sauce redolent with aromatic spices such as curry powder, nutmeg, and plenty of pepper. Lowcountry cooking often makes brilliant use of the spices that arrived aboard ships that sailed into the local harbors, perhaps with a country captain at the helm. This recipe was originally prepared with drumsticks, but we prefer using chicken thighs. The key to creating a depth of flavor in this dish is to use high-quality curry powder. It should be so fresh that opening the jar perfumes the kitchen.

Ingredients

¾ cup all-purpose flour

½ teaspoon paprika

¼ teaspoon cayenne pepper

2 teaspoons kosher salt, divided

12 bone-in, skin-on chicken thighs

2 tablespoons vegetable oil

¼ cup butter, divided

½ cup chopped fresh flat-leaf parsley, plus more for garnish

2 cups chopped yellow onion (about 2 medium onions)

3 cups chopped green pepper (about 3 medium peppers)

2 garlic cloves, minced (about 2 tsp.)

1 ½ tablespoons curry powder

1 teaspoon black pepper

½ teaspoon ground nutmeg

2 (14.5-oz.) cans chopped tomatoes, undrained

½ cup raisins

6 cups hot cooked rice

Toasted slivered almonds

Directions

Step 1
Combine flour, paprika, cayenne, and 1 teaspoon of the salt in a large ziplock plastic freezer bag. Place chicken thighs, a few at a time, in bag of flour mixture, shaking to coat. When all chicken thighs are coated, discard flour mixture.

Step 2
Heat oil and 2 tablespoons of  the butter in a large Dutch oven over medium, stirring until melted. Add 4 to 5 chicken thighs, skin side down, and cook until well browned and crisp on 1 side, 6 to 7 minutes. Turn and cook until browned on other side, about 2 minutes. Transfer thighs  to a plate, reserving drippings in Dutch oven. Repeat twice with remaining thighs.

Step 3
Add chopped parsley, onions, bell peppers, garlic, curry powder, black pepper, nutmeg, and remaining 2 tablespoons butter and 1 teaspoon salt to reserved drippings in Dutch oven; cook over medium, stirring often, until onion is tender. Stir in tomatoes and raisins.

Step 4
Bring mixture to a boil over medium-high; reduce heat to medium-low, and return chicken to Dutch oven. Cover and simmer 15 minutes; uncover and cook until a thermometer inserted into chicken thighs registers 165°F, about 15 minutes. Serve chicken and sauce over rice. Garnish with almonds and reserved chopped parsley.

Straight from Heaven Sandwich

Prep Time: 15 minutes Cook Time: 30 minutes Yield: 4 servings

The name says it all! A loose meat sandwich with the most amazing sauce and melty cheese. All together it tastes like manna in your mouth. Make this in your Instant Pot or on the stove.

Ingredients

For the meat:

1 shallot, diced (or 1/2 cup of diced onion)
2 Tbsp water
2 Tbsp low sodium soy sauce
1 1/2 tsp dried parsley
3/4 tsp basil
1/4 tsp garlic powder
1 pound 85/15 ground beef
For the special sauce:

1/4 cup mayo
2 Tbsp Catalina or French dressing
1 1/2 Tbsp ketchup
1 Tbsp spicy brown mustard
For serving:

4 hoagie buns
4 slices of Swiss cheese
Instructions
Turn Instant Pot to sauté setting ("more"). When display says hot add in the shallot, water, soy sauce, parsley, basil and garlic powder. Cook for about 3-4 minutes.
Add in the beef and break it up and brown for about 5 minutes. There will still be a little pink in the meat, that is okay.
Cancel off the sauté setting. Cover the Instant Pot. Turn Instant Pot to the slow cooker setting ("more") and set the time to 30 minutes. (This stays good on the keep warm setting for several hours until you are ready to serve).
Prepare the sauce by stirring the mayo, dressing, ketchup and mustard together in a small bowl. Refrigerate until ready to eat.
To serve: split the rolls, slather with sauce and put cheese on top. Place under oven's broiler until cheese melts (1-2 minutes). Heap the meat mixture on top and serve.
Notes
Stovetop directions: You can also make this on the stove. Heat a pan over medium heat and add in the shallot, water, soy sauce, parsley, basil and garlic powder. Cook for about 3-4 minutes. Add in the beef and break it up and brown for 5 minutes. Turn heat to low and cover the pan. Let cook on low for 30 minutes and then serve.

This recipe can easily be doubled or tripled. Increase ingredient amounts but keep the same cooking time.

This Two-Ingredient Slow Cooker Shredded Chicken Is the Easiest Meal You'll Ever Make   Hands-On: 5 mins Total: 6 hrs Yield: Serves 4

Ingredients

2 pounds boneless, skinless chicken breasts

16 ounces salsa verde (1 jar)

Salt and pepper, to taste

Directions

Step 1
Season both sides of your chicken breasts with a pinch of salt and fresh cracked pepper.

Step 2
Place chicken in the slow cooker and pour the jar of salsa verde on top to cover.

Step 3
Cook chicken on low heat for 6 hours or on high heat for 4 hours.

Step 4
Using two forks, shred all of the chicken. Serve chicken over rice, cauliflower rice, in tacos or enjoy on it's own.

Chef's Notes
If you don't have a slow cooker, you can also make this dish in a dutch oven or sauce pot. Just make sure to cover and cook the chicken on low heat for a few hours, until it's easy to shred.

An easy casserole loaded with cheddar, rice, chicken and then topped with a buttery bread crumb topping.

Ingredients



1 1/2 cups water
2 tsp Better than Bouillon chicken base
1 cup converted rice (or long grain white rice)
1 1/2 tsp garlic powder
3 Tbsp dry ranch dressing mix
1 Tbsp dried onion
1 pound boneless, skinless chicken thighs (cut into cubes) or chicken tenders
8 ounces sharp cheddar cheese, shredded
1/2 cup panko bread crumbs

2 Tbsp melted butter
Instructions
Add water and chicken base into Instant Pot.
Sprinkle in the rice, garlic powder, 2 Tbsp of the ranch dressing mix and dried onion.
Add the chicken into the Instant Pot and sprinkle with the remaining 1 Tbsp of ranch dressing mix.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir in half of the cheddar. Then sprinkle the rest of the cheddar on top.
In a small bowl stir together the bread crumbs and melted butter. Sprinkle the mixture over the top. Use your air fryer lid to crisp up the top. Use the air fry setting at 400° F for 3 minute, or until crumbs are browned.
Serve and enjoy!
Notes
To make in the oven: Heat oven to 375° F. In a square baking dish mix the 2 ½ cups of broth, chicken base, chicken, rice, ranch dressing mix, garlic powder, dry onions and half of the cheese. Bake for 45 minutes. Sprinkle the rest of the cheese over the top. In a small bowl stir together the bread crumbs and melted butter. Sprinkle the mixture over the top. Bake for about 5 more minutes, until crumbs are light golden brown.

Croque Madame and Tot Casserole

Crispy tater tots make an appearance in this creamy brunch dish inspired by the indulgent egg-and-cheese sandwich.

Ingredients

Cooking spray

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

3 cups half-and-half

8 ounces fontina cheese, shredded (about 2 cups), divided

2 tablespoons Dijon mustard

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

5 ½ cups frozen potato tots (from a 32-oz. pkg.), divided

6 ounces thick-cut sliced ham, torn or cut into 1 1/2-in. pieces (about 3/4 cup)

8 large eggs

1 tablespoon chopped fresh chives

Directions

Step 1
Preheat oven to 375°F. Lightly coat a 13-by-9-inch baking dish with cooking spray. Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring constantly, until flour is golden brown, about 1 minute. Slowly add half-and-half, whisking constantly, until incorporated and thickened, about 1 minute. Add 1 1/2 cups cheese, a handful at a time, whisking constantly until melted between additions. Add mustard, salt, and pepper and whisk to combine.

Step 2
Toss together 4 cups potato tots and ham in a large bowl. Add cheese sauce and toss to combine (mixture will be thick). Spoon into prepared baking dish. Top with remaining 1/2 cup cheese and 1 1/2 cups potato tots.

Step 3
Bake until potato tots are golden brown and cheese is melted, about 25 minutes. Remove from oven. Crack eggs into larger crevices among potato tots. Return to oven and bake until egg whites are set and yolks are still runny, 18 to 20 minutes. Sprinkle with chives.

Note
Feel free to swap in Swiss or Gruyère for the fontina.

One-Pot Beef Stroganoff

This one-pot beef stroganoff recipe cuts down on dishes, but not on flavor! Mixed mushrooms and sirloin steak layer on the umami flavors, while sour cream with a hint of Dijon mustard carries the sauce. Coating the steak in baking soda before cooking helps to tenderize it, but you can skip this step to speed things up if needed.

Julia Levy  December 2021

Active: 30 mins Total: 55 mins Servings: 4

Ingredients

12 ounces sirloin steak, trimmed and sliced across the grain into 1/4-inch strips

1 teaspoon baking soda (Optional)

3 tablespoons extra-virgin olive oil, divided

1 cup thinly sliced yellow onion

12 ounces sliced fresh mixed wild mushrooms (such as cremini, shiitake, and oyster)

1 ½ tablespoons minced garlic

8 ounces egg noodles

3 cups unsalted beef broth

1 tablespoon Dijon mustard

¾ teaspoon ground pepper

½ teaspoon salt

⅔ cup sour cream

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh chives

Directions

Step 1
If desired to tenderize the steak, toss steak strips and baking soda together in a medium bowl; let stand for 30 minutes. Rinse well and pat dry.

Step 2
Heat 1 tablespoon oil in a large skillet over high heat. Add half of the beef and quickly spread in an even layer. Let cook, undisturbed, until browned on the bottom, about 30 seconds. Quickly flip and cook until browned on the other side, about 30 seconds. Transfer to a plate. Repeat with the remaining beef. Do not wipe the pan clean. Reduce heat to medium.

Step 3
Add onion and the remaining 2 tablespoons oil to the pan. Cook, stirring occasionally, until the onion is starting to soften, about 2 minutes. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes.

Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add noodles and stir to coat. Stir in broth, mustard, pepper and salt; bring to a boil over medium-high heat. Reduce heat to medium; simmer, stirring often, until the noodles are tender, 7 to 8 minutes, adding the beef during the last 2 minutes of cook time.

Step 4
Gently fold in sour cream until fully incorporated; simmer over medium-low heat until heated through, about 1 minute. Sprinkle evenly with parsley and chives.

Pressure Cooked Mac & Cheese

Active: 15 mins Total: 30 mins Servings: 4

Ingredients

8 ounces whole-wheat rotini (about 3 cups)

1 ½ cups low-sodium vegetable or chicken broth

¾ cup low-fat milk

½ teaspoon salt

¼ teaspoon ground pepper

2 cups frozen baby broccoli florets, thawed and patted dry

1 cup shredded extra-sharp Cheddar cheese

2 ounces reduced-fat cream cheese

Directions

Step 1
Combine pasta, broth, milk, salt and pepper in an electric pressure cooker. Close and lock the lid. Cook at high pressure for 7 minutes.

Step 2
Release the pressure. Add broccoli, Cheddar and cream cheese. Stir until the cheese has melted. Let stand for 5 minutes. Stir again and serve.

One-Pan Chicken Parmesan Pasta

Hilary Meyer January 2018

This chicken Parmesan pasta uses the one-pot pasta method to cook your noodles, chicken, and sauce in one skillet for a fast and easy dinner with minimal cleanup. Finish the dish under the broiler to achieve a delicious melted cheese crust.

Active: 45 mins Total: 45 mins Servings: 4

Ingredients

2 tablespoons extra-virgin olive oil, divided

¼ cup whole-wheat panko breadcrumbs

1 tablespoon plus 1 teaspoon minced garlic, divided

1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces

1 teaspoon Italian seasoning

¼ teaspoon salt

3 cups low-sodium chicken broth

1 ½ cups crushed tomatoes

8 ounces whole-wheat penne

½ cup shredded mozzarella cheese

¼ cup shredded Parmesan cheese

¼ cup chopped fresh basil

Directions

Step 1
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add panko and 1 teaspoon garlic. Cook, stirring, until the panko is golden brown, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.

Step 2
Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add broth, tomatoes and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.

Step 3
Meanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high. When the pasta is cooked, sprinkle mozzarella over the penne mixture. Place the pan under the broiler; broil until the mozzarella is bubbling and beginning to brown, about 1 minute. Top with the panko mixture, Parmesan and basil.

One-Pot Spaghetti with Meat Sauce

Liz Mervosh

The whole family is sure to love this one-pot spaghetti recipe! The sausage, chicken broth, and white wine (or substitute apple juice), impart slow-cooked flavors in this quick-cooking ragu. As the pasta sauce thickens, you'll want to scrape the bottom of the pot to prevent the sauce and pasta from sticking and to help the pasta cook evenly.

Total Active: 45 mins Servings: 4

Ingredients

2 tablespoons extra-virgin olive oil

8 ounces lean ground beef

2 ounces sweet or hot Italian-style turkey sausage (2 links), casings removed

½ cup finely chopped yellow onion

⅓ cup finely chopped carrot

4 cloves garlic, thinly sliced

2 teaspoons dried Italian seasoning

⅓ cup dry white wine * apple juice optional

1 (28 ounce) can no-salt-added crushed tomatoes with basil and herbs

12 ounces whole-wheat spaghetti

2 cups unsalted chicken broth

½ cup water, plus more if needed

½ cup loosely packed fresh basil leaves, plus more for garnish

½ teaspoon ground pepper

½ teaspoon salt

Directions

Step 1
Heat oil in a large Dutch oven or other large pot over high heat. Add beef and sausage; cook, undisturbed, until browned on the bottom, about 2 minutes. Continue to cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Reduce heat to medium-high.

Step 2
Add onion and carrot; cook, stirring often, until slightly softened, about 4 minutes. Add garlic and Italian seasoning; cook, stirring often, until the garlic softens and the mixture is fragrant, about 2 minutes. Add wine; cook, stirring constantly, until the liquid is mostly evaporated, about 3 minutes. Stir in tomatoes, spaghetti, broth, 1/2 cup water, basil and pepper.

Bring to a simmer over medium-high heat, gently stirring the pasta with tongs, until the pasta is pliable and submerged in the tomato mixture. Simmer, stirring often and scraping the bottom of the pot, until the pasta is al dente, 10 to 12 minutes. Remove from heat and stir in salt. Stir in 1 to 2 tablespoons water to loosen the mixture, if needed. Divide among 4 bowls; garnish with additional basil, if desired.

Bulgogi-Style Pepper Steak Sandwiches

These fast hoagies from F&W's Kay Chun are based on Korean bulgogi—grilled marinated beef. Chun tosses steak, peppers and onions in a tasty mix of soy sauce, garlic and ginger before grilling.

By Kay Chun
August 2014

Recipe Summary Total: 30 mins Yield: 4

Ingredients

1/4 cup canola oil, plus more for brushing

1/2 cup low-sodium soy sauce

7 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

2 green bell peppers, thinly sliced

2 bunches scallions, halved crosswise

1 pound rib eye steak, thinly sliced (see Note)

Toasted soft hoagie buns, mayonnaise and sliced pickles, for serving

Directions

Step 1
Light a grill and oil the grate. In a large bowl, whisk the 1/4 cup of oil with the soy sauce, garlic and ginger. Add the peppers, scallions and meat and toss to coat. Grill over moderately high heat, turning, 1 to 2 minutes for the meat, 3 minutes for the scallions and about 8 minutes for the peppers. Assemble the sandwiches on buns with mayonnaise and pickles.

Notes
Look for thinly sliced steak at Asian markets, or have your butcher slice it.

I almost forgot to post this today....

ANNE'S IRISH COLCANNON SOUP

INGREDIENTS
3 Tbsps. Salted butter
1 large onion, peeled and diced
1/2 lb. of Cabbage
4 med. starchy potatoes (1 1/2 lbs) peeled and chopped
5 cups vegetable stock
   I only had a quart so I used a cup of water
1 1/2 c. whole milk or half&half
1/4 tsp. black pepper
salt to taste

1.  In a large pot add butter and onions and cook until the onions are soft.  Add the cabbage and cook until the cabbage is soft

2.  Add potatoes, broth and black pepper.  Bring to a simmer and cook about 20 minutes.

3.  With and immersion blender, process soup until thick but slightly chunky (my touch),  You can also use a food processer if you don't have an immersion blender but you'll have to do it in batches.

4  Add milk to pot, bring to simmer and enjoy the results!  It's delicious!

Also wanted to add...Anne's soup that was sold at the church soup sale was white.  I didn't have anything but red cabbage so my was kind of a dark lavender.  Frankie though it was very attractive and I just might keep on using the red cabbage!

Jane, thank you,this sure sounds like comfort food to me!! Will pass the recipe on.

Jane, this sounds very similar to the way I remember it. Except that both my mother was and I am more of one who eyes rather than precise measures. My sister was one who carefully measured everything. She spent a couple of years in Florence, Italy, and attended a cooking school with her then-local boyfriend.

Amy, most of this can be done ahead, and it is a great comfort soup. It would be good after a day of outside work or one spent snow shoveling. I don't believe we ever had it in the summer.

I believe it's Irish, and is usually eaten around St. Patrick's Day, along with our standard Corned Beef and Cabbage (I love it)!  I've made it several times,the CB&C, but now that it's only me, it's really too much, and I didn't like the result when I froze some of the corned beef leftovers.  I may try and make the Colcannon for St. Patty's.  Got to have Soda Bread too, (now to locate my recipe for that; it's in a stack of printouts, but which stack?)

Here's a few to pick from,

https://duckduckgo.com/?q=soda+bread+recipe&atb=v303-1&ia=recipes

Sheet-Pan Sausage with Peppers, Onions & Potatoes

So many twists on this crowd-pleasing sheet-pan supper. Vary the spice blends, switch the chicken sausage flavor (apple one night, lemon pepper the next) and—magic a whole new experience each time. Want to add something a little saucy to this version? Try serving it with marinara sauce or salsa on the side.

Ingredients
Cooked chicken sausage 11 oz, sliced

Uncooked baby potatoes 1 pound, quartered

Uncooked bell pepper 2 items, large, red, sliced

Uncooked onion 1 large, sliced

Garlic clove 2 cloves, finely chopped

Olive oil 2 Tbsp

Italian seasoning

1 Tbsp, taco seasoning, or Cajun seasoning (no salt added)
Table salt
1 tsp
Black pepper
½ tsp
Garden herbs

1 bunch, (optional), for garnish

Instructions

Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
In a large bowl, toss all the ingredients, except for the herbs and marinara (if using), thoroughly coating the sausage and vegetables. Spread onto the prepared pan.
Roast, stirring once halfway through cooking, until the potatoes are lightly browned, 30 to 35 minutes. Garnish with the herbs (if using). Serve with marinara or salsa (if using).

Serving size: 1½ cups

Slow Cooker Chicken Tikka Masala

We love the heat level in this slow cooker take on tikka masala to fend off winter chill. If the spice kick is too much for your family, you can cut the red pepper down by half without losing any of the dynamic flavor layers.

By David Bonom @2016 Cooking Light

Hands-On: 17 mins Total: 8 hrs 10 mins Yield: Serves 4 (serving size: 1/2 cup rice, 1 chicken thigh, 1 1/4 cups sauce mixture, and 1 tablespoon yogurt)

Ingredients

1 tablespoon extra-virgin olive oil

1 cup chopped onion

1 tablespoon minced peeled fresh ginger

6 garlic cloves, minced

2 tablespoons tomato paste

2 (14.5-ounce) cans unsalted diced tomatoes

⅓ cup water

3 tablespoons all-purpose flour

1 tablespoon garam masala

1 ½ teaspoons paprika

1 teaspoon curry powder

1 teaspoon kosher salt

½ teaspoon ground red pepper

4 (6-ounce) skinless, bone-in chicken thighs

Cooking spray

1 cup light coconut milk

3 tablespoons chopped fresh cilantro

2 cups cooked brown basmati rice

¼ cup plain Greek yogurt

Directions

Step 1
Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic to pan; cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in tomato paste and tomatoes; bring to a simmer, and cook 3 minutes. Combine 1/3 cup water and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, garam masala, paprika, curry powder, salt, and pepper to pan; stir well. Bring to a boil; cook 1 minute.

Step 2
Place chicken thighs in a 6-quart slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW 7 hours or until chicken is very tender and sauce has thickened. Turn slow cooker to HIGH; uncover and add coconut milk, stirring with a whisk. Cook, uncovered, 15 minutes. Turn cooker off; stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with 1 tablespoon yogurt.

1-2-3-4 Cake

Time to oust your box cake mix, and embrace your inner baker with this basic yellow cake formula. This easy recipe will raise your cake-crafting confidence to new heights the first time you try it. As the name suggests, the numbers represent the measurements of the ingredients in the cake. Just remember what number matches with which ingredient, and you can easily memorize this recipe to whip up anytime you please.

The buttery yellow cake is moist and has a perfectly dense crumb. Consider the 1-2-3-4 Cake a blank canvas; have fun adding layers of your buttercream frosting, whipped cream with fruit, or your own favorite frosting. One key to keep in mind when making this cake is that you really do need to have your butter softened and, ideally, your eggs at room temperature. Mixing these ingredients in when cold makes them more difficult to incorporate and can yield a "broken" batter.

When baking the cake, be sure to use a light baking pan to help prevent over-browning. If you see that the top of your cake is brown, but the center is still wet, make a foil tent over the cake to keep it from getting darker.

By Briana Riddock

Prep: 15 mins Total: 40 mins Yield: Serves 8

Ingredients

1 cup salted butter, softened (2 sticks)

2 cups granulated sugar

4 large eggs, at room temperature

3 cups all-purpose flour

1 tablespoon baking powder

1 cup milk

1 teaspoon vanilla extract

Directions

Step 1
Preheat oven to 350°. Coat 2 (8x8) baking pans with baking spray and dust with a thin layer of flour.

Step 2
In the bowl of a stand mixer fitted with a whisk attachment, beat the softened butter at medium speed, gradually adding sugar until the mixture is light and fluffy, about 4-5 minutes. Mix eggs, one at a time, into the butter mixture.

Step 3
In a separate bowl, sift together the flour and baking powder. Add the flour mixture to the butter mixture, about one cup at a time, adding in milk after each cup; mix until just combined. Mix in vanilla extract.

Step 4
Divide the batter evenly between 2 (8x8-inch) square baking pans and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool 20 minutes before serving.

Homemade Dinner Rolls

Soft, tender, pillowy, and buttery. What's not to love? Once you go homemade, it's hard to go back to store-bought dinner rolls.

By Paige Grandjean

Active: 25 mins Yield: Serves 12 (serving size: 1 roll)

Ingredients

¼ cup warm water (100°F to 110°F)

1 tablespoon active dry yeast

2 tablespoons plus 1 tsp. granulated sugar, divided

½ cup whole milk, warmed

1 large egg, beaten

½ teaspoon kosher salt

6 tablespoons (3 oz.) salted butter, melted and divided

2 ½ cups (about 10 5/8 oz.) bread flour, plus more for work surface

Cooking spray

Directions

Step 1
Combine milk, egg, salt, yeast mixture, 4 tablespoons of the butter, and the remaining 2

Step 2
tablespoons sugar in bowl of a heavy-duty stand mixer fitted with dough hook. Beat on medium-low speed until well combined, about 10 seconds. With mixer running on medium-low, gradually add flour, beating until all flour is incorporated. Continue beating until dough is smooth and elastic, about 4 minutes. Dough will be sticky. Transfer to a medium-size lightly greased (with cooking spray) bowl; cover with plastic wrap, and let rise in a warm place (80°F to 85°F) until doubled in volume, about 1 1/2 hours.

Step 3
Turn dough out onto a lightly floured surface, and divide into 12 pieces (about 1 5/8 ounces each). Shape into balls, and place in a lightly greased 8-inch round pan. Cover with plastic wrap, and let rise in warm place until doubled in volume, about 45 minutes.

Step 4
Preheat oven to 375°F. Gently brush rolls with 1 tablespoon of the butter. Bake in preheated oven until golden brown, 12 to 15 minutes. Brush rolls with remaining 1 tablespoon butter.

Perfect Grilled Burgers

Delightfully charred, juicy, and full of nuance, these burgers are the only ones you will ever want to make. That's why we named them Perfect.

By Robby Melvin

Active: 30 mins Total: 35 mins Yield: Serves 6 (serving size: 1 burger)

Ingredients

1 ¼ pounds 90/10 lean ground sirloin

1 ¼ pounds 80/20 lean ground chuck

2 tablespoons mayonnaise (such as Duke's)

1 ½ tablespoons minced shallot (from 1 small shallot)

1 ½ tablespoons Dijon mustard

2 teaspoons chopped fresh thyme

1 ½ teaspoons kosher salt

½ teaspoon black pepper

Directions

Step 1
Preheat grill to medium-high (400°F to  450°F). Place all ingredients in a medium bowl. Gently mix, using 2 forks, until all ingredients are well incorporated. Shape mixture into 6 (4-inch) patties.

Step 2
Place patties on oiled grates. Grill, covered, until a thermometer registers 145°F (medium-rare) when inserted in thickest portion of 1 patty, 5 to 6 minutes per side. Remove from grill, and let rest 5 to 10 minutes. Serve with your favorite burger buns, and accompaniments.

Pan-Seared Strip Steak

This fantastic strip steak is the perfect dinner for date night or any special occasion that deserves something extra delicious on the table. A little butter adds richness and keeps the leaner-than-usual beef moist without adding much in the way of total fat. Don't know how to cook steak on the stove? No worries! Not only is this one of our best steak recipes, but it's also incredibly easy. However, a word of caution: This recipe is smoky! Keep your exhaust fan on high or cook in a skillet on a hot outdoor grill.

By Robin Bashinsky

Total: 51 mins Yield: 6 servings (serving size: 3 ounces beef and 3/4 teaspoon butter mixture)

Ingredients

2 (12-ounce) lean, grass-fed New York strip steaks

1 teaspoon kosher salt

¾ teaspoon black pepper

1 tablespoon olive oil

2 tablespoons butter

2 thyme sprigs

2 garlic cloves, crushed

Directions

Step 1
Let steaks stand 30 minutes at room temperature.

Step 2
Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.

Step 3
Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

Patricia, these all sound good! Printed them off and sent them on for others to enjoy, thank you.

And they're all healthy meals too,  The following is a quick healthy snack for when you're starving & want to eat something quick.
Your hunger can be unbearable sometimes. After a hard workout, or a late day at the office our bodies can be starving for calories, and we often feel the urge to binge on a large number of calories to compensate.

However, one snack is the PERFECT post-workout snack that is full of protein and 'good' fats, is easy to take on the go, filling, and low in calories. If you like deviled eggs, prepare to meet your new favorite snack: The skinny avocado deviled egg.

The skinny avocado-deviled egg is insanely quick, easy and simple to prepare, fun to eat, and guilt-free.

Ingredients:

-Eggs
-Avocados
-Salt and Pepper
-Any additional fillings/spices as desired (onions, jalapenos, garlic, chili powder, etc.)

Preparation:

1.   Hard boil a dozen hopefully, brown, organic  eggs,
2.   While the eggs are boiling, scoop  and mash together 2 whole avocados, add fresh ground salt and pepper to taste,
3.   Peel hard-boiled eggs after they are finished cooking and cooling,
4.   Slice each egg in half,
5.   Remove and discard the yolk,
6.   Scoop in 2 TBSP of the avocado mash into the middle of the egg, in the same style as a   deviled egg,
7.   Enjoy!

Note: Feel free to add chopped onion, tomato, garlic, cilantro, etc. or additional spices to the avocado mash to taste. You can also top the finished eggs with paprika, chili powder, cilantro leaves, etc.
Calories:
For one egg, or two halved pieces, the total calorie count is only 47 calories: 17 for the boiled egg whites, and 30 for the avocado mash.