Olive Garden Pasta e Fagioli

1lb. ground beef
1C thinly sliced carrots
1C thinly sliced celery
1C thinly sliced onions
2 cans diced tomatoes,undrained
1 can red kidney beans, drained and rinsed
1 can white kidney beans, drained and rinsed
4C beef stock
2 tsp. dried oregano
2 tsp. Tabasco sauce
2 C chunky marinara sauce
8 oz. ditalini pasta, cook as on package and drained

sautee beef until browned, drain off fat. Place beef in a large pot with vegetables, tomatoes, beans , stock, oregano, salt and pepper to taste, Tabasco,and sauce. Simmer for a few hours, so vegetables are tender. Add some pasta to each bowl, then soup. serve with grated cheese.

Cheese Stuffed Hotdogs and Hearty Spinach Soup

Cheddar Stuffed Hot dogs

8 Nathan's hot dogs

4 slices American cheese

2 tubes buttermilk biscuits

2T butter, melted

1/4-1/2 C sesame seeds

Make a lengthwise slit halfway through the hot dog. Push half a slice of folded cheese into each pocket. Flatten 2 biscuits per hot dog and wrap.Brush each hot dog with butter, roll in sesame seeds. Place on a lightly greased baking sheet. Bake in a preheated 4oo degree oven for 15 minutes or until golden brown.

Hearty Spinach Soup

2 cans peeled potatoes

salt and pepper to taste

1 small jar of non marinated artichoke hearts, diced

1 can of canellini beans

2 T butter

2-3T olive oil

4T dehydrated onion

1T granulated garlic

11/2 C milk

2T dried thyme

2 10 oz. packages frozen spinach

4 C chicken broth

1 C grated cheese, plus more for serving

Place potatoes in a pot of salted water and bring to a boil. Lower the heat and simmer for 15 minutes of until tender. Drain. In a large pot melt butter and add olive oil. Add granulated garlic and onion and potatoes. Mash potatoes with a potato masher while adding milk.Season with salt, pepper and thyme. Add chicken broth. Add the spinach and artichoke hearts. Take the cannellini beans and puree half of the can. add beans and puree to the pot. Add cheese. simmer on low for 3 hours. Serve with extra cheese.

Pulled pork with Rootbeer Sauce and Corn Cheddar Chowder

Pulled Pork with Root beer Sauce

1 21/2-3 lb. pork loin roast

1/2 tsp. salt

1/2 tsp. pepper

1 T olive oil

2 medium onions, cut in this strips

1 C rootbeer

6 cloves garlic, minced

3 C rootbeer

1 C bottled chili sauce

several dashes hot pepper sauce

8-10 hamburger buns, slit and toasted

in a skillet warm olive oil, sear roast on all sides to seal in the juices. season meat with salt and pepper. Transfer to crockpot. In leftover oil saute onion slices.the 1 C rootbeer and garlic. Add to crockpot after cooked through. Cook in crockpot for 8-10 hours low and 4-5 hours high. After in a medium saucepan, combine the 3 C rootbeer and 1C chili sauce. Bring to boiling, reduce heat. Boil gently for 30 minutes, stirring occasionally. Should reduce to about 2 C. Add hot pepper sauce if desired. Using 2 forks, shred the pork in the crockpot. Remove with a slotted spoon to serving bowl and combine with the rootbeer/chili sauce.

Corn Chowder

1/2 package of bacon

2T olive oil

3 celery stalks

1/2tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. crushed red pepper

1/2 c dry white wine

1 can of whole potatoes, diced

2 C chicken stock

11/2 C half and half

21/2 cans of corn ( 2 larger and 1 small)

salt and pepper to taste

1 brick of cheddar cheese grated

In a skillet heat oil and cook bacon. Place aside when cooked. Add onion and celery to skillet cook until softened. Add spices. raise heat to medium high, add wine. Cook until most of the liquid has evaporated.Add potatoes, stock, and milk and bring to a boil. reduce heat and simmer until potatoes are tender, about 15 minutes. Add corn and cook 3-4 minutes or until tender. Transfer 2 C of soup to a blender, puree. Add back to soup pot. season with salt and pepper.Pour into bowls and top with cheddar cheese and bacon.

Homemade Pizza

Homemade thin crust and homemade pizza sauce.

Classic Cinnamon Buns

From Family circle magazine.

The cinnamon buns prior to glazing.

Ingredients
1 cup whole milk
1 envelope (1/4 ounce) active dry yeast
1/4 cup warm water (100 to 110 degrees)
3 tablespoons granulated sugar
2 eggs
1/4 cup (1/2 stick) unsalted butter, melted
4-1/2 to 5 cups all-purpose flour
1/2 teaspoon salt
Filling:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon cinnamon
1 cup coarsely chopped pecans
1 cup raisins
Glaze:
2 cups confectioners' sugar
1 to 3 tablespoons milk

Directions
1. Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature.
2. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 tablespoons sugar, eggs and butter. Beat in cooled milk.
3. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
4. Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1-1/2 hours.
5. Coat two 9-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray. Prepare Filling: Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
6. Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts and raisins. Starting on one long side roll up jelly roll fashion and pinch seam to close.

7. Cut crosswise into 14 generous 1-inch pieces. Arrange 7 pieces, cut-side down, in each prepared pan. Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes. Or cover tightly with plastic wrap and refrigerate until the following morning.
8. Heat oven to 350°. Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.
9. Glaze: Mix confectioners' sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze. Invert buns to a serving platter. Drizzle glaze on top of buns (about 1/3 cup per pan). Serve warm.

Kellogg's Rice Krispy Treats

Ingredients
3
tablespoons margarine or butter
1
(10 oz.) package regular marshmallows

- or -
4
cups mini marshmallows
6
cups Rice Krispies®
Directions
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

Hungarian Goulash

Recipe taken from smitten Kitchen

GoulashAdapted from Gourmet, December 1994
This tastes so much better the next day, it is almost a shame to eat it the day you make it. Trust me.
Goulash can be made into either a soup or stew, and the latter can be spooned over egg noodles, potatoes or even gnocchi–how awesome does that sound?
Servings: Makes about 16 cups, serving 12
5 slices bacon, chopped3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes2 tablespoons vegetable oil4 medium onions (about 1 1/2 pounds), chopped fine3 garlic cloves, minced3 tablespoons paprika (preferably Hungarian sweet*)1 1/2 teaspoons caraway seeds1/3 cup all-purpose flour1/4 cup red-wine vinegar1/4 cup tomato paste5 cups beef broth1 to 5 cups water or beer (use the former to make a stew, the latter to make a soup)1 teaspoon salt2 red bell peppers, chopped fine
In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 60 to 75 minutes.
Season soup with salt and pepper.
I served over mashed potatoes and gnocchi.

Buffalo Chicken Wing Pizza

Ingredients:
11/2lb. boneless skinless chicken cutlets
Montreal steak seasoning
1 homemade pizza dough or 2 store bought
4 T butter
6T Frank's hot sauce
2 T Worcestershire sauce
1 C tomato sauce
2 C four cheese blend
1C crumbled blue cheese
5 scallions, sliced thin

Preheat oven to 425 degrees F. In a skillet warm olive oil. Sprinkle each chicken breast with Montreal seasoning. Saute chicken 3 minutes on each side, until it is cooked through. Place aside to cool. Slice into bite size pieces. Stretch and form dough for 2 thin crust pizzas. In the same skillet melt butter, hot sauce and Worcestershire. Now add chicken to skillet to coat. Spread tomato sauce on pizza. Add half of chicken and sauce to each pizza. Add cheese to each pizza and sliced scallions. Bake each pizza for 20 minutes. Serve with a salad.

Spiced Up Chicken Penne

Start water for boiling 1 pound of pasta. In a skillet heat 2 T butter and 2-3 T of extra virgin olive oil. When heated up add 1 lb. boneless, skinless chicken breast , cut up into bite size pieces. Finely dice a medium white onion, add to the pan. Next add either a few cloves of garlic or some granulated garlic. Add 2 T more of butter and olive oil. Can add mushroom to pot if you would like. Now add 11/2 C of white wine or vodka or chicken broth Simmer down to maybe half. Add 2 cups of home made special recipe pizza sauce or 2 cups of tomato sauce. Now add 2 Cups of half and half. Add parsley, basil and red pepper flakes to taste. Add 1/2 -2 cups of grated cheese. Drain the pasta and reserve some of the cooking water if needed to thin your sauce after.

Spinach, Artichoke & Feta Bread Roll

In a skillet add some olive oil, saute 2 10 oz. boxes of frozen spinach with salt, pepper, granulated garlic and a touch of thyme. Now add 11/2-2 cups diced marinated artichoke hearts and a pinch or 2 of dried lemon zest. Place aside to cool. Stretch out one pizza dough, to fit in a jelly roll pan. Next, spread with artichoke mixture and top with crumbled feta cheese and grated cheese. Carefully roll. Bake at 350 degree 30-45 minutes or until golden brown.

Cranberry Sour Cream Biscotti

Ingredients:
1 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1-1/2 teaspoons almond or vanilla extract
3-1/2 cups whole wheat flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 bag of dried cranberries( Craisins)
Directions: In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in sour cream and extract. Combine dry ingredients; add to creamed mixture. Add cranberries. Line two baking sheets with foil; grease the foil. Divide dough into thirds. On a floured surface, shape dough into three 8-in. x 2-1/2-in. x 3/4-in. loaves; place on foil. Bake at 350° for 25 minutes or until golden. Remove from the oven. Lift loaves with foil onto a wire rack; cool for 15 minutes. Place on a cutting board; using a serrated knife, slice diagonally 3/4 in. thick. Place slices, cut side down, on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden. Turn cookies over; bake 10 minutes longer. Cool on wire racks. Store in an airtight container. Yield: about 2-1/2 dozen.

Whole Wheat Bread Braids

Ingredients:
3 packages (1/4 ounce each) active dry yeast
3 cups warm water (110° to 115°)
1/2 cup sugar
3 eggs
1/3 cup vegetable oil
1 tablespoon salt
5 cups whole wheat flour
4 to 4-1/2 cups all-purpose flour
Directions: In a large mixing bowl, dissolve yeast in warm water. Add the sugar, eggs, oil, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Divide into nine pieces; shape each piece into a 14-in. x rope and braid three ropes together. Place in three greased 8-in. x 4-in. x 2-in. loaf pan. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 40-45 minutes. Remove from pans to cool on wire racks. Yield: 3 loaves.

Green Curry Shrimp, Basmati Rice& Peanut Noodles

The recipe for peanut noodles was found on Picky Palate bloggers webpage.

1 lb whole wheat thin spaghetti noodles2 Tablespoons sesame oil1 garlic clove, peeled1 (1 inch) piece of fresh ginger, peeled½ Cup smooth peanut butter¼ Cup soy sauce2 Tablespoons brown sugar1 Tablespoon rice vinegar1 teaspoon crushed red pepper flakes1 Cup hot water2 Tablespoons extra virgin olive oil½ Cup finely chopped white onion½ Cup finely chopped red or orange bell pepper1 Cup cooked, shredded chicken breast¼ Cup finely chopped cilantro leaves (missing in picture, it’s much better with cilantro)1/2 teaspoon salt, or to taste¼ Cup dry roasted peanuts, chopped (optional)2 Tablespoons sesame seeds (optional)1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.6 servings