Chocolate Chip Kiss Cookies

INGREDIENTS 

• 1 bag Hershey's Kisses (9 oz.)
• 1 cup butter (2 sticks)
• ⅓ cup granulated sugar
• ⅓ cup packed light brown sugar
• 1 t. vanilla
• 2 cups all-purpose flour
• 1 cup Hershey's semi-sweet chocolate chips
• chocolate drizzle 

DIRECTIONS 

1. Heat oven to 375°F. 
2. Remove wrappers from the kisses.
3. Beat butter granulated sugar, brown sugar and vanilla in large bowl until well blended. Add flour to butter mixture; blend until smooth. Stir in Hershey's baking chips. Mold scant tablespoon dough around each Hershey's kiss, cover completely. Shape into balls; place on ungreased cookie sheet.
4. Bake 10 - 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prepare chocolate drizzle and drizzle over each cookie.

Recipe Author: Hersheyland

Tarragon Chicken

INGREDIENTS 

• 4 chicken breasts
• ½ onion, sliced
• 1 T. butter
• 1½ T. flour
• ½ cup chicken stock
• ⅓ cup dry white wine
• 1 bay leaf
• ¾ t. tarragon
• ⅛ t. pepper
• salt to taste
• ½ cup sour cream 

DIRECTIONS 

1. Rinse chicken and pat dry. Cut into pieces and season with salt.
2. Brown chicken with onion and butter in skillet.
3. Remove chicken and set aside.
4. Blend flour and slowly add chicken stock and cook in same skillet until thickened.
5. Add chicken and simmer 25 minutes or until tender.
6. Add tarragon, bay leaf and pepper and cook 5 minutes. Stir in sour cream and serve with rice. 

Recipe Image: Eat Little Chicken

Giannini Pizza Dough

INGREDIENTS 

• 1 pkg. fresh yeast + ¼ cup warm water
• 1¾ warm water
• 2 t. salt
• 1 T. oil
• 5 cups sifted flour  

DIRECTIONS  

1. Dissolve yeast with ¼ cup warm water and set aside.
2. In a large bowl, add remaining water, salt and oil.
3. Blend in 3 cups four and let rest.
4. Add yeast and 2 more cups flour. Let rest 5-10 minutes.
5. Knead dough and place in a large bowl and let double in size
6. Let stand in warm place 1-2 hours. Punch down with fists and divide into 2 equal parts.
7. Stretch and mold to greased pan (12x18). Let stand 40-45 minutes. 

For the Pizza Sauce:

• 1-35 oz. Progresso Italian tomatoes
• ½ cup fresh parsley
• ½ t. oregano
• ¼ t. basil
• ½ t. salt
• 1 t. garlic minced
• ¼ t. pepper 

Pizza Sauce Directions:

1. Add tomatoes to saucepan, mash and squeeze tomatoes to break pulp. Add remaining ingredients and slowly cook for 45 minutes.
2. Pour sauce over dough. Bake for 12 minutes at 450° F.
3. Add shredded mozzarella and bake again until cheese is melted.
4. Remove from oven and sprinkle on parmesan cheese.

Recipe Author: Giannini Family

Crispy Smashed Beet and Potato Salad

INGREDIENTS   

• 8 oz. pkg. beets, cooked
• 15 baby potatoes
• 3 T. + ¼ cup olive oil
• ⅓ cup soft herbed cheese
• 1 T. white wine vinegar
• 2 T. water
• 2 cups baby arugula
• 1-15 oz. can cannellini beans 

DIRECTIONS   

1. Preheat oven to 450°F.
2. Boil potatoes for 8-10 minutes, until firm but cooked.
3. Gently smash potatoes and beets using the bottom of a measuring cup and toss with 3 T. olive oil.
4. Put the vegetables on a small, rimmed baking sheet and roast for 20-25 minutes.
5. Meanwhile, make the dressing.  Whist together cheese, water and vinegar.  Add salt and pepper to taste.
6. In a large bowl, toss the arugula and beans with half the dressing and place on a large platter.  
7. Add the beats and potatoes on top and drizzle with remaining dressing.

Recipe Author: BHG

Beef Spinach Casserole

INGREDIENTS 

• 2 pkgs. frozen chopped spinach
• 1 lb. ground beef
• 1 lb. longhorn cheese, shredded
• 1 can cream of mushroom soup
• 1 cup milk  

DIRECTIONS 

1. Preheat oven to 350° F.
2. Thaw and drain spinach.
3. Brown ground beef with onion in a large skillet.
4. Mix together with spinach and cheese and soup.
5. Pour into casserole dish and bake for 25 minutes or until cheese is melted and bubble.
6. Serve with elbow macaroni or rice.

Veal Scaloppini

INGREDIENTS    

• ¼ cup of flour
• 2 T. grated Parmesan cheese
• 1 t. salt
• ⅛ t. pepper
• 1½ lbs. veal (sliced thin and pounded)
• ½ cup dry white wine
• ½ cup consommé
• 1 T. lemon juice
• 2 cloves of garlic
• 4 T. olive oil    

DIRECTIONS    

1. Mix the following together and sprinkle on veal: flour, Parmesan cheese, salt and pepper
2. Heat 4 T. of olive oil and 2 cloves of garlic.
3. Brown veal on both sides over low heat, for about 2 minutes.
4. Add white wine, consommé and lemon juice.
5. Cover and cook slowly for about 30 minutes.

Recipe Image: Concord

Shrimp Sambucca

INGREDIENTS    

• 1 lb. large shrimp
• ¼ lb. butter
• 2 garlic cloves, finely minced
• 2 T. oil
• ½ t. parsley
• 2 T. lemon juice
• 2 oz. Sambucca    

DIRECTIONS    

1. Shell shrimp, leaving tails on and rinse to remove vein.
2. Heat butter and oil in a large skillet and add ingredients.
3. Cook, stirring often for 3-5 minutes.

Recipe Image: Sip and Feast

My Homemade Pretzels

INGREDIENTS    

• 1½ t. active dry yeast 
• ½ t. brown sugar 
• 1 dash salt 
• 1½ cups warm water 
• 4 cups bread flour 
• 1 T. baking soda 
• ¼ cup warm water 
• melted butter for topping    

DIRECTIONS    

1. Combine first 4 ingredients; allow to rest for 5 minutes. Stir and knead for 5 minutes.
2. Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour. 
3. Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel.
4. In a skillet, stir baking soda into warm water; dip pretzels into mixture and lay coated pretzel onto a lightly greased cookie sheet.
5. Preheat oven to 425° F.
6. Bake pretzels for 8 minutes, or until golden brown.
7. Brush melted butter onto hot pretzels.
8. Sprinkle with pretzel salt.

Recipe Image: Sugar Spun Run

Petits Gateaux Passiflora

INGREDIENTS      

• 12 T. butter
• 2 egg whites
• 7 T. flour (little less)
• ½ cup sugar (little more)    

DIRECTIONS      

1. Preheat oven to 400° F.
2. Beat the egg whites stiff and beat in sugar. Add flour and mix. Add melted butter to right consistency and mix well.
3. Grease cookie sheet
4. Bake for 3 to 4 minutes.
5. Remove from cookie sheet, one by one, and place over a rolling pin (to give it shape while still hot) or pinch individually while still hot.

Recipe Image: Italian Dish

Aunt Annie's Nut Cups

INGREDIENTS  

• 1-3 oz. pkg. cream cheese
• 1 cup flour
• 1 stick of butter
• ¾ cup brown sugar
• 1 egg
• 1 t. butter
• ½ cup nuts, chopped   

DIRECTIONS   

1. Mix cream cheese, flour and butter together.
2. Form ball and divide into 23 little balls.
3. Press into muffin tins and place in freezer for 1 hour.
4. Preheat oven to 350° F.
5. Filling: Mix brown sugar, egg, 1 t. butter and nuts together.
6. Fill cups almost full.
7. Bake for 20 minutes or until golden brown.
8. Sprinkle with powered sugar while still hot. 

Baby Bok Choy with Ginger Dressing

 INGREDIENTS   

• 2½ T. peanut oil
• 1½ T. fresh ginger ; minced
• 1½ T. fresh garlic, minced
• ¼ cup rice vinegar or mirin
• 1½ T. white miso
• 1 T. fresh lime juice
• 1 T. rice vinegar
• ¼ t. sriracha
• 1 T. sesame oil
• 2 pound baby Bok choy; quartered   

DIRECTIONS   

1. Heat ½ T. peanut oil in skillet over medium heat until shimmering hot.
2. Add ginger and garlic and cook, stirring until brown, about 30 seconds.
3. Whisk in rice vinegar, miso, lime juice, vinegar, and sriracha, and cook until slightly thickened, about 1 minute.
4. Stir in the sesame oil.
5. Transfer to a heat-proof bowl and keep warm.
6. Wipe out the skillet.
7. Heat the remaining peanut oil over medium heat until shimmering hot.
8. Add the Bok choy, toss gently, then cover and cook, turning occasionally, until crisp-tender and browned on some edges, 5-6 minutes.
9. Transfer to a platter, drizzle with dressing, and serve.

Recipe Image: Lenas Kitchen

Ari's Lemon Vinaigrette

INGREDIENTS   

• ⅓ cup olive oil
• ¼ cup lemon juice
• 1 t. Dijon mustard (optional)
• 2 garlic cloves, minced
• salt and pepper, to taste
• chopped parsley to taste   

DIRECTIONS   

1. Add all of the ingredients to a small bowl and whisk together.
2. Refrigerate until needed.

Recipe Image: Salty Canary

Crispy Rice Paper Dumplings

INGREDIENTS  

• ⅛ cabbage, shredded 
• ¼ carrot, shredded 
• 1 green onion, chopped 
• ½ T. toasted sesame oil 
• ½ T. soy sauce 
• 1 tsp grated garlic 
• 1 tsp grated ginger 
• pinch of salt
• pinch of pepper
• 12 rice paper  

DIRECTIONS  

1. Into a bowl, add all the filling ingredients until well combined.
2. Soak the rice papers in warm water for 5 seconds or until soft. Place 2 T. of filling in the middle. Bring the top flap down, then the right and left side. Then bring the top flap upward to seal. Do one more layer to ensure it does not break when cooking.
3. Over medium high heat, add enough oil to coat the pan. Cook on each side until golden brown (about 2 minutes each) and crispy.
   Serve with soy sauce, rice vinegar and chili oil and enjoy!

Recipe Image: Elmundo Eats

Firecracker Shrimp

INGREDIENTS  

• ⅓ cup light brown sugar
• 3 T. fresh orange juice  
• 2 T. Frank's hot sauce
• 2 T. rice vinegar 
• ¼ t. crushed red pepper flakes, plus more for garnish 
• Kosher salt 
• 1¼ pounds peeled and deveined small shrimp, tails removed 
• 3 T. cornstarch  
• ¼ cup vegetable oil 
• 1½ t. grated fresh ginger 
• 3 cloves garlic, grated 
• 1 bunch scallions, cut into ½-inch pieces 
• Sriracha and fresh cilantro leaves, for garnish   

DIRECTIONS  

1. Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and ½ t. salt in a medium bowl; set aside.
2. Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat. 
3. Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes. 
4. Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

Recipe Image:The Girl on Bloor 

Smoked Salmon Spread

INGREDIENTS   

• 8 oz. cream cheese, at room temperature
• ½ cup sour cream
• 1 T. freshly squeezed lemon juice
• 1T. minced fresh dill
• 1 t. prepared horseradish, drained
• ½ t. kosher salt
• ¼ t. freshly ground black pepper
• ¼ pound (4 oz.) smoked salmon, minced  

DIRECTIONS  

1. Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. 
2. Chill and serve with crackers.

Recipe Author: Food Network

Greek Spinach and Rice

INGREDIENTS  

• 4 T. olive oil, divided
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 fresh scallions, diced
• 1 cup long-grain rice
• 2 cups stock
• 1 lb. fresh spinach, trimmed
• 2 lemons, juice and finely grated zest
• Freshly ground black pepper  

DIRECTIONS

1. Wash the spinach in a colander, add a little salt, and squeeze it with your hands to remove some but not all of the water. Leave it aside.
2. In a large pan or pot, heat 2 tablespoon olive oil and fry the onion for 1-2 minutes until it softens a bit. Add the garlic and continue to cook for another 30 seconds. Next, add the white parts of the spring onion and cook for 1-2 minutes.
3. Add the rice and stock and cook for 20 minutes.
4. Add the spinach and cook for 4-5 minutes until the spinach has wilted. Stir in the lemon juice, lemon zest and the green parts of the spring onions. Drizzle with the rest of the olive oil, season to taste, and serve with lemon wedges and extra lemon juice if you want.

Recipe Author: Vegan Cocotte

 

Garlic Dip

INGREDIENTS  

• 1 cup garlic cloves, peeled (about 3 bulbs)
• ⅓ cup cold water
• 1 t. kosher salt
• ¼ cup lemon juice
• 3 cups avocado oil  

DIRECTIONS  

1. Peel the garlic cloves and minced before adding to the blender with the water.
2. Add half the salt and lemon juice. Blend again.
3. Slowly drizzle 1 cup of oil, stopping to scrape down the sides.
4. Add the remainder of lemon juice and drizzle the rest of the oil, slowly while scraping down the sides again.
5. The dip will be fluffy and thick, season with more salt if needed. 

Recipe Image: Forks and Foliage

Fried Deviled Eggs

INGREDIENTS

• 12 eggs
• ¼ cup + 1 T. mayo
• ¼ cup + 2 T. sour cream
• 2½ T. mustard
• 1 t. salt
• ½ t. black pepper
• ½ bunch chives finely sliced
• 1 dill pickle cut into little cubes
• few sprigs of fresh dill
• 2 large eggs, beaten
• ¼ cup all-purpose flour
• 2 reserved eggs beaten
• 1½ cups panko bread crumbs

DIRECTIONS

1. Carefully scoop egg yolks from the egg whites, into a mixing bowl and set whites aside.
2. Add mayonnaise, sour cream, pickles and mustard to yolks and lightly season with salt and pepper.
3. Mash together until smooth and creamy. Adjust seasonings, cover with plastic wrap and set aside.
4. Set up an assembly line with the egg whites, flour in a shallow baking dish, eggs in a mixing bowl, and the panko and crushed crackers mixed together in another shallow baking dish.
5. Dredge egg whites into the flour, eggs and finally the panko-cracker mixture, shaking off any excess after each addition. Repeat until all the egg whites have been breaded.
6. Fill a tall pot with 2 inches oil and preheat to 350˚F.
7. Carefully add egg whites to the pot, a few at a time, and fry on each side for 2 to 3 minutes or until golden brown. Drain fried whites onto a paper towel and lightly season with salt and pepper. Transfer whites to a cooling rack (to prevent them from getting soggy) and repeat until all have been fried.
8. Scoop about 1-2 tablespoons of the yolk mixture into each well(or scoop mixture into a piping bag and pipe into the wells).
9. Finish each egg with a sprinkle of chives and serve warm.

Recipe Image: Spoon Fork

Salmon Cakes

INGREDIENTS 

• 1½ lb. of skinless fresh wild-caught salmon
• 1½ cup frozen has browns, thawed
• ¼ peeled and small diced red onion
• 1 finely minced garlic cloves
• 2 T. chopped capers
• 1 thinly sliced fresh green onions
• 1 large egg white
• 1 T. Mayo
• 1/3 cup of oil for frying
• salt, pepper, and Tabasco to taste 

DIRECTIONS 

1. Preheat oven to 350°F. 
2. Cut the salmon into large chunks and place it in a food processor. Pulse on high speed until it becomes like a paste but also has some pea-sized salmon chunks in it.
3. Mash hash browns with a fork in a large bowl until they begin to hold shape. Add salmon, egg white, mayo, capers, scallion and seasoning. 
4. Shape the mixture.
5. Heat oil in a large oven proof nonstick skillet over medium heat.  Add the cakes and cook until brown.  Transfer the salmon to a large bowl along with the red onion, peppers, garlic, dill, green onions, whisk eggs, crushed crackers, salt, pepper, and tabasco sauce.
6. Cook the salmon patties in the oil for 2 ½ to 3 minutes per side or until golden brown and cooked through out.
7. Drain the salmon patties on paper towels and cook in batches if your pan is not big enough to cook all at once.
8. Bake the cakes unto golden brown, 5 to 7 minutes.
9. Serve the salmon patties on a bed of greens.

Recipe Image: Eating Well

Julia's New Mexico Green Chili

INGREDIENTS 

• 1 can pinto beans
• 1 can black beans
• 1 can red kidney beans (can be omitted)
• 2 cans diced tomatoes (or rotel tomatoes with chilies)
• 2 large potatoes
• 1 small onion
• 3-4 cloves of garlic
• 2 cups of green chili 
• ¼ t. cayenne pepper
• ½ t. oregano
• 1 t. cumin 
• ½ cup water to broth
• Salt and pepper to taste 

DIRECTIONS 

1. Microwave potatoes for 1-2 minutes, peel and chop into bit size pieces.
2. Chop onion and mince garlic.
3. Add all ingredients into large pot and bring to a boil.
4. Simmer for 1-2 hours, stirring constantly.
5. Top with chopped cilantro and sliced avocado.

Recipe Image: Anschutz Wellness