Marinade for Kebab Meat (Beef, Pork, and Lamb)

A Pinterest Recipe

Ingredients

• 1 ¹⁄₂ cups oil
• ³⁄₄ cup soy sauce
• ¹⁄₄ cup Worcestershire sauce
• ¹⁄₂ teaspoon salt (or to taste I use seasoned salt)
• 3  tablespoons  chopped fresh parsley or 2  teaspoons dry parsley flakes
• 1  teaspoon fresh ground black pepper (or to taste)
• ¹⁄₂ cup wine vinegar
• 1 -2  tablespoon  fresh minced garlic (or to taste, I use lots!)
• ¹⁄₃ cup  store-bought  teriyaki sauce
• ¹⁄₂ cup honey
• 2  small green onions, chopped (optional)
• Directions
• Put all ingredients (except for the green onions) in a blender, or simply mix by hand. Add the green onions, mix. Add your meat and marinate overnight or at least 4 hours.

Corn Cakes

From El Torito

Ingredients

1/4 cup butter, softened
2 Tbsp shortening
1/2 cup masa harina
2 Tbsp cold water
2 large fresh corn on the cobs, shelled or 1 10 oz bag of frozen corn kernels
3 Tbsp corn meal
1/4 cup sugar
2 Tbsp whipping cream
1/4 tsp baking powder
1/4 tsp salt

Directions

Preheat oven to 350. Whip butter and shortening together until light and fluffy. Add masa harina gradually and mix thoroughly. Add the water, mix until well blended. Blend corn kernels until coarsely chopped. Add to the masa mixture. In a separate bowl, mix the remaining ingredients together. Add masa-corn mixture. Pour batter into an 8" greased baking pan. Cover with foil and bake for 30-45 minutes or until the corn cake is firm. Allow to cool and cut into squares or serve with an ice cream scoop.

Accidental Fish

From Bubba Gump's

Ingredients

2 whitefish fillets, pan seared, baked, or grilled (fish such as mahi mahi, halibut, tilapia, etc.)
Shrimp, pan seared, baked, or grilled (optional)
1 stick of butter
1 clove of garlic
1 Tbsp lemon juice
1 roma tomato, diced
1 green onion, sliced

Directions

Melt the butter in a small saucepan. Add the garlic and lemon juice. Simmer until fragrant, about 1 min. Add the tomato and green onion. Serve sauce over fish and shrimp on a bed of rice.

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Virgin Bloody Marys

A Pinterest Recipe

Ingredients

• 6 cups tomato juice
• 6 tablespoons freshly squeezed lemon juice
• 6 tablespoons freshly squeezed lime juice
• 2 tablespoons prepared horseradish (NOT horseradish sauce or dressing–if it has eggs or mayonnaise in it, that’s not what you’re looking for)
• 3 tablespoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons Tabasco sauce
• 1 1/2 teaspoons celery salt
• 1 teaspoon freshly coarse ground black pepper
• 1/2 cup dill pickle juice

Directions

1. Whisk ingredients together in a serving pitcher and chill for at least 2 hours or up to overnight. Serve over ice in salt-rimmed glasses with a stalk of celery or asparagus, a green olive, a small dill pickle, and a lime wedge.

Red Cabbage Salad

From The Boat/Clearman’s Galley and Northwood’s Inn

Ingredients

1 cup vegetable oil
1 1/4 cup red wine vinegar
6 tablespoons sugar
2 teaspoon seasoning salt, such as Lawry's
1⁄2 teaspoon black pepper
1⁄2 teaspoon onion powder
1 head red cabbage, very thinly sliced

Directions

Mix all ingredients together, minus the cabbage, in a medium bowl. Add the cabbage and toss. Let set in the fridge for at least 2 hours, or overnight for the best flavor.

Garlic Cheese Bread

From the Old Spaghetti Factory

Ingredients

6 oz salted butter, softened
8 oz cheddar cheese, grated
2 oz Mizithra cheese, grated
1/2 oz Romano cheese, grated
2 tsp garlic, minced
4 scallions, roughly chopped
Salt and pepper
1 large loaf of French bread, cut in half horizontally

Directions

Preheat oven to 400. In a food processor, combine butter, cheeses, and garlic. Process until mixture is smooth. Add scallions and pulse until combined. Season with salt and pepper. Spread mixture onto bread and place on a baking sheet. Bake for 10-12 minutes, or until bubbly and golden brown.

Browned Butter Mizithra Cheese Pasta

From the Old Spaghetti Factory

Ingredients

8 oz salted butter
1 lb pasta, cooked al dente
6 oz Mizithra cheese, thinly grated +additional to serve
3 oz Romano cheese, thinly grated +additional to serve
Fresh parsley

Directions

Melt butter in a pan over medium high heat. Once melted, whisk constantly until butter turns a light brown color. Remove from heat and let rest for 5 min. Pour off the browned butter into a separate bowl. Dispose of remaining solids at the bottom of the pan. Sprinkle cheeses over warm pasta and lightly toss. Pour browned butter over the cheesed pasta and serve immediately topped with more cheese and fresh parsley.

Chicken Tortilla Soup

From Megan Warnick

Ingredients

1 whole chicken, bones and fat removed, diced
4 c water (this can be the broth leftover from boiling the chicken)
4 tsp chicken bouillon
1 can cream of chicken soup
1 16 oz jar Pace Picante sauce
1 can whole kernel corn, drained
1 can black beans, drained and rinsed.
Tortilla chips or strips
Shredded cheese
Sour cream
Sliced green onions
Cilantro
Avocado

Directions

Mix all ingredients, except tortilla chips and cheese. Bring to a boil. Serve with tortilla chips, shredded cheese, sour cream, green onions, cilantro, avocado, etc.

Pad Thai

A Pinterest Recipe

8 oz dried, flat rice noodles
2 Tbsp brown sugar
2 Tbsp lime juice
3 Tbsp soy sauce
1 squirt Sriracha (optional)
2 tsp canola oil
3 scallions, thinly sliced (whites and greens separated)
1 minced garlic clove
2 eggs, beaten
1/2 c cilantro
1/4 c chopped peanuts

Directions

Soak rice noodles according to package directions. Drain. In a small bowl whisk together sugar, lime juice, soy sauce, and sriracha. Heat oil in a skillet over medium-high heat. Add scallion whites and garlic. Cook, stirring frequently until fragrant, about 30 sec. Add eggs and continue to cook, scraping with a spatula until eggs are almost set, about 30 sec. Transfer eggs to a plate. Add noodles, scallion greens, and sauce to the skillet. Cook, tossing occasionally until noodles are soft, about 1 min. Add eggs, toss to coat. Serve with lime wedges, top with cilantro and peanuts.

Reeses Peanut Butter No-Bake Bars

Ingredients

1 c salted butter, melted
2 c graham cracker crumbs
1/4 c brown sugar
1 3/4 c powdered sugar
1 c peanut butter
1/2 tsp vanilla
1 11 oz bag of chocolate chips

Directions

Combine all ingredients, except chocolate chips in a medium bowl. Stir until mixture is smooth and creamy. Pour mixture in a 9x13 pan. Melt chocolate chips in a microwave at 50% power for 1-2 min. Stir chocolate and pour over peanut butter mixture. Spread chocolate with a spatula. Tap pan on the counter to even out chocolate. Refrigerate for 1 hour, at least. Cut bars while they are still cool. Enjoy!

Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

A Pinterest Recipe

Ingredients

Cupcakes

2 eggs

1⅔ cup all purpose flour

1 cup apple cider

⅔ cup sugar

½ cup unsalted butter, softened

2 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. salt

1 tsp. vanilla

Frosting

1 cup softened butter

3 cup powdered sugar

½ cup light brown sugar

1 tsp cinnamon

2 tbsp milk

1 tsp vanilla

Directions

Cupcakes

Preheat oven to 350. Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs and vanilla and mix until fully incorporated. Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture. Line standard muffin/cupcake tin with paper or foil liners. Fill cupcake liners ⅔ full and bake for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.

Frosting

Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy. Gradually add powdered sugar and mix until incorporated. Add milk until you reach desired consistency (more for thinner frosting). Transfer to piping bag and frost each cupcake once they have cooled. Garnish with an apple slice, if desired. Cupcakes stay fresh at room temperature in an airtight container for 5 days.

Michelle's Breadsticks

From Michelle Richards

Ingredients

1/3 c butter, melted
3 1/2 tsp baking powder
2 1/4 c flour
1  Tbsp sugar
1 1/2 tsp salt
1 c milk

Directions

Preheat oven to 450. Pour the melted butter into a 9x13 or bar pan as long as it has sides on it. Combine dry ingredients. Mix in milk until dough clings to a fork. Turn onto a well floured surface and knead about 10-20 times. Roll out into a rectangle to fit the pan you are using. Cut into about 36 pieces. Bake for 15-20 min, or until golden brown.

Mushroom Tetrazzini with Tagliatelle

From Rachael Ray

Ingredients

1 Tbsp olive oil
2 Tbsp butter
1 lb white mushrooms, thinly sliced
2 Tbsp fresh thyme
salt and pepper, to taste
1 large shallot, finely chopped
3-4 large garlic cloves, minced
1/4 c dry sherry or Marsala
1 c heavy cream
Nutmeg, to taste
1 c grated parmesan + more to top with
1 lb tagliatelle or fettuccine
1 c frozen peas, defrosted
Fresh parsley, finely chopped

Directions

Bring a large pot of water to boil for the pasta. Heat oil and butter in a large skillet over medium heat. Add mushrooms and thyme. Cook until tender, 10-12 min. Season with salt and pepper, add garlic and shallot. Sauté for another 4-5 min. Deglaze pan with sherry, stir in cream. Bring to a bubble and reduce heat to low and simmer. Season with nutmeg. When pasta is about done, stir in cheese, set aside. Cook pasta al dente and reserve 1 c of the pasta water. Return strained pasta to the pot with the peas. add 1/2 c cooking liquid and the mushroom sauce. Toss to combine and add more liquid as needed. Serve topped with fresh parsley and more grated cheese.

Grilled Chicken with Lemon Basil Pasta

From The Pioneer Woman

Ingredients

4 whole, grilled chicken breasts
1 lb penne pasta, cooked al dente with 1 c reserved pasta water
1/2 stick of butter
3 - 4 whole lemons, juiced
3/4 c heavy cream
1/4 c half-and-half
1 1/2 c grated parmesan
Salt and pepper, to taste
20 whole basil leaves, chopped

Directions

In the pan the pasta was cooked in, melt the butter over medium heat. Once melted, squeeze in the lemon juice. Whisk together until combined. pour in cream and half-and-half. Whisk until hot. Melt in cheese, season with salt and pepper. Check consistency, add pasta water as needed. Toss sauce with pasta. Add in the basil and chicken and serve.

Dad's Burritos

From Eric Pierce

Ingredients

2 cans of garbanzo beans
1 lb ground beef
1/2 onion, chopped
1 block cream cheese
Salt and pepper
Warmed Flour Tortillas
Hot Sauce (such as Tabasco or Cholula)
Shredded cheddar cheese, green onions (Optional)

Directions

In a medium saucepan heat garbanzo beans in the water they are canned in. Bring to a boil; boil for 3-5 min. In the meantime, heat oil in a skillet and sauté onions until tender. Add ground beef, brown and season to taste with salt, pepper, and other seasonings as desired. Drain off fat from the meat using paper towels. Drain most of the water from the garbanzo beans, reserve about 1/3 cup. Over medium heat, melt cream cheese in the garbanzo beans. Stir in meat and onion mixture. Serve in warmed flour tortillas, topped with hot sauce, cheddar cheese, and green onion.

Note: Hot sauce can be added to the burrito filling when you add the cream cheese to the garbanzo beans.

Easy Bread in a Bag

Ingredients

3 c flour, divided into 3 separate 1 c measures

3 Tbsp sugar

1 package (2 1/4 tsp) rapid rise yeast

1 c warm water

3 Tbsp olive oil

1 1/2 tsp salt

Directions

In a resealable plastic gallon-sized bag, place 1 c flour, sugar yeast, and water. Squeeze out excess air and seal. Squish by hand until thoroughly mixed. Set aside for 10 min, bubbles will form. Open bag and add 1 c flour, oil, and salt. Seal bag and squish until blended. Add last cup of flour, continue mixing. Turn dough out onto a lightly floured surface. Knead 5-10 min or until smooth. Place into loaf pan. Cover with a towel and let rise for 30 min. Preheat oven to 350 and bake for 25-30 min, or until golden brown.

Chicken Corn Chowder

From Lipton Kitchens

Ingredients

1 pouch Lipton chicken noodle soup mix with chicken
1 can cream-style corn
1/3 c chopped celery
2 1/2 c milk
Crumbled, cooked bacon for topping (optional)

Directions

In a medium saucepan combine all ingredients, bring to a boil. Reduce heat and simmer uncovered, stirring frequently, about 5 min, or until noodles and celery are tender. Garnish with bacon and serve.

Kentucky Fried Chicken

From Art Moss

Ingredients

3 lb chicken, cut into parts
2 packages of Italian dressing mix
3 Tbsp flour
2 tsp salt
1/4 c lemon juice
2 Tbsp melted butter
Canola oil
1 c milk
1 1/2 c pancake mix
1 tsp paprika
1/2 tsp sage
1/4 tsp pepper

Directions

Pat chicken dry with paper towels. Make a paste out of dressing mix, flour, salt, lemon juice, and butter. Spread paste onto chicken, coat evenly. Cover and refrigerate for 2-4 hours or overnight. Heat 1/2" oil in 2 large skillets and preheat the oven to 350. (Using two skillets instead of one will prevent crowding). Dip chicken into milk and pancake mix. Coat well and dust off excess. Lightly brown chicken in oil for about 4 min on each side. Place chicken in a single layer in a shallow pan and baste with remaining milk. Seal with foil and bake for 1 hour. Uncover chicken and bake for 10 min at 400 to crisp.

Shrimp Creole

From Karla Rogers

Ingredients

1 large pepper, chopped
1 large onion, chopped
2 Tbsp butter
1 can tomato soup, unprepared
2 tsp lemon juice
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
2 5 oz cans of cooked shrimp
Cooked rice (to serve with)

Directions

Heat pepper, onion, and butter in a pan until tender. Stir in tomato soup. Add remaining ingredients. Heat and serve over cooked rice. Less shrimp may be used.

Salmon Loaf

From Karla Rogers

Ingredients

1 can salmon, flaked.
1 c fine bread crumbs
1/2 c Miracle Whip or mayonnaise
1 c cream of celery soup, unprepared
1 egg, beaten
1 Tbsp lemon juice
1 tsp salt

Directions

Preheat oven to 350. Mix all ingredients well. Bake in a greased loaf pan for 1 hour.

Blackened Halibut

From Karla Rogers

Ingredients

1/2 c butter
1/2 c minced onion
2 Tbsp chopped green pepper
1 Tbsp Worcestershire sauce
2 Tbsp ketchup
2 slices of lemon
1 tsp mustard

Directions

Simmer onions and peppers in a large skillet. Add Worcestershire sauce, ketchup, lemon slices, and mustard. Simmer for 5 min. Salt and pepper the halibut and add to the sauce. Cover and simmer for 10 min, turn and simmer for 15 more min, or until done.

Cheesy Bread

From The Boat/Clearman's Galley and Northwood's Inn

Ingredients

1/4 lb grated Cheddar Cheese

1/2 oz grated Romano cheese

1 1/2 sticks butter, softened 

1/4 tsp garlic powder

1/4 tsp Hungarian Sweet Paprika + Additional to Top Bread With

1/2 tsp Worcestershire sauce

1/2 inch Slices of Crusty Bread (Like French Bread)

Directions

Whip the butter for a few minutes, until nearly doubled in size and light in color. Add Cheddar cheese, Romano cheese, garlic powder, paprika, and Worcestershire sauce to the whipped butter. Stir until combined, using either the kitchen aid mixer or a large spoon. Spread a thin cheese mixture on white bread slices. Sprinkle with paprika. Place on foil lined pans. Preheat oven broiler. Broil in batches until browned and bubbly. Leftover spread can be stored in a Tupperware container in the fridge. Before using, let the spread come to room temperature.

Pineapple Upside-Down Cupcakes

From My Baking and Pastry Class

Ingredients

For the Cupcakes
6 Tbsp Butter, Melted and Cooled
1/2 c Milk
1 c Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
2 Eggs
3/4 c Sugar
1/2 tsp Vanilla

For the Topping
6 Tbsp Butter, Melted
3/4 c Brown Sugar
6 Maraschino Cherries, cut in half
1 20 oz Can of Pineapple Rings, cut into quarters, or 1 c Pineapple Tidbits

Directions

Preheat oven to 350

For the Cupcake Batter
Mix together the butter and milk, set aside. (This can be done later if the melted butter is not cool yet.) In a medium bowl, combine flour, baking powder, and salt. In a large bowl whisk together the eggs, sugar, and vanilla. Add flour mixture to egg mixture and stir until fully mixed in. Add the milk/butter mixture and stir well to combine the ingredients into a smooth batter.

For the Topping, Assembly, and Baking
Into each muffin tin, add 1 1/2 tsp of butter. Sprinkle in 1 Tbsp of brown sugar. Lay cherry, cut side up, into the center of each cup. Place a pineapple quarter on each side (or use 5-6 tidbits around the cherry). Press the fruit gently down into the butter/brown sugar mixture. Spoon batter into each cup, dividing evenly. Bake until lightly browned and dry around the edges, approximately 25 min. Transfer pan to a cooling rack to cool for 5 min. Gently loosen the cupcakes from the pan with a knife. Place a cookie sheet over the cupcakes and invert cupcakes onto cookie sheet. Eat while still warm.

Dark Chocolate Mousse

From My Regional and World Cuisine Class

Ingredients

1/2 cup chilled heavy cream

4 large egg yolks (reserve the whites)

1/2 cup chilled heavy cream

⅛ tsp salt

6 oz of chopped dark chocolate

Reserved egg whites from 4 eggs

3 T sugar 

Directions

Beat ½ cup cream in a small bowl; cover and chill. Combine egg yolks, cream, salt , sugar in a heatproof bowl and set over a saucepan of simmering water (make a double boiler set-up, essentially). Whisk constantly until mixture doubles in size and use thermometer and it should be 160 degrees after a couple minutes. Remove bowl from heat, add chocolate and whisk till smooth. Using an electric mixer, beat egg whites until foamy and gradually beat in remaining sugar until stiff peaks form. Fold egg whites into mixture, fold whipped cream into mixture. Divide into cups for each person and let chill for 2 hours at least or overnight

Whoopie Pies

From My Regional and World Cuisine Class

Ingredients:

For the Cakes

1/2 cup Butter

1 cup Sugar

1 Egg

2 cups Flour

5 Tbsp Cocoa

1 tsp Baking Powder

1/2 tsp Salt

1 tsp Baking Soda

1 cup Milk

1 tsp Vanilla

For the Filling

1 stick Butter

4 oz Cream Cheese

2 cups Powdered Sugar

1/2 cup Heavy Whipping Cream

1 tsp Vanilla Extract

1 pinch Salt

Directions:

Cake

Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl cream butter and sugar. Add in egg and vanilla once mixture has lightened in color. In a separate bowl, sift together dry ingredients. Add to other mixture alternately with milk, beating well. Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely. 

Filling 

Beat together butter and cream cheese in a stand mixer. Add in sugar gradually. Incorporate the salt and heavy whipping cream. Whip until light and fluffy.

Assembly

Spread or pipe the flat side of one cookie circle with a dollop of filling. Top with another. 

Energy Bites

From My Baking and Pastry Class

Ingredients

1 c oats
1/2 c peanut butter
1/2 c chocolate chips/cocoa nibs
1/3 c honey/agave nectar
1 Tbsp chia seeds
1 tsp vanilla extract
1/3 c dried fruit (ex: cherries, chopped apricot, raisins, craisins, blueberries, chopped pineapple, etc.)

Directions

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the fridge for half an hour. Once chilled, roll into balls, about 1 in in diameter. Store in an airtight container and keep refrigerated for up to a week.

Simply Sinful Cinnamon Muffins

From My Baking and Pastry Class

Ingredients

For the Muffins
1/2 c melted butter
3/4 c milk
2 eggs
1 3/4 c flour
1/2 c oats
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 c cinnamon chips
2 Tbsp cornstarch
3/4 c sugar

For the Topping
1/3 c brown sugar
1/4 c oats
3 Tbsp softened butter
1/2 c flour

For the Filling
3 Tbsp softened butter
1/2 c brown sugar
1 Tbsp cinnamon

Directions

Preheat Oven to 400. Line muffin pan with papers.

For the Muffins
Whisk together the butter, milk, and eggs. In a separate bowl mix together the dry ingredients, including chips. Add dry to wet, mix until just combined.

For the Topping
Mix all ingredients together until crumbly. Set aside.

For the Filling
Mix all ingredients together. Gradually add water to make a soft pudding-like consistency.

Assembly and Baking
Divide half of the muffin batter among 12 tins. Dollop 2 tsp of filling into each tin. Top with remaining batter and sprinkle with topping. Press topping on lightly. Bake for 20-25 min, or until golden brown Remove from oven and wait 5 min until transferring to a cooling rack.

Dutch Letters

Ingredients

For the Filling
8 oz almond paste
1 c sugar
1 egg
1/2 tsp lemon extract

For the Dough
4 c flour
1 tsp salt
2 c cold butter
1 c ice water

For Egg Wash
1 egg white
2 tsp water

Directions

Preheat oven to 350

For the Filling
In a bowl, beat all filling ingredients until smooth. Divide into four portions. On a lightly floured surface, roll each portion into a 12 in x 1/2 in rope; set aside.

For the Dough
In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions.

Assembly and Baking

On a lightly floured surface, roll out each dough portion into 14 in x 6 in rectangles. Place one almond paste rope in the center of each rectangle. Moisten the long edges of dough; fold overfilling. Press seam to seal; tuck in ends. Transfer seam side down to a greased baking sheets; form each rope into an "S" shape, or other desired shape. Whisk egg wash ingredients and brush over dough. Using a fork, prick tops at 1 in intervals to vent. Bake for 30-35 minutes or until golden brown. Cool on wire racks.

Loaded Mashed Potatoes

From My Regional and World Cuisine Class

Ingredients

2 lb. potatoes, peeled/ cubed

3/4 c. sour cream 1/2 c. milk

3 t. Butter

3 c shredded cheddar cheese blend, divided

1/2 lb sliced bacon, cooked & crumbled

3 green onions, sliced

salt/ pepper to taste

 Directions 

Place potatoes in Dutch oven & cover with water. Bring to a boil. Reduce heat; cover & simmer for 10-15 mins or until tender. Drain & place in large bowl. Add sour cream, milk, butter, salt & pepper. Beat on medium- low speed until light & fluffy. Stir in 2 c. cheese, bacon, & onions. Transfer to a greased Baking dish. Top with remaining cheese. Bake, uncovered, at 350 degrees for 30 mins. Or until heated through & cheese is melted.

Peanut Butter Blossoms

From My Baking and Pastry Class

Ingredients

1/2 c butter
1/2 c peanut butter
1/2 c packed brown sugar
1/2 c white sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1 1/4 c flour
1 tsp baking powder
1/2 tsp salt
1/4 c sugar (for décor)
24 Hershey kisses

Directions

Preheat oven to 375. Spray cookie sheets with cooking spray or line with parchment. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg until combined. Add milk and vanilla. Combine the remaining dry ingredients in a separate bowl. Stir into peanut butter mixture until well blended. Shape Tbsps of dough into balls and roll in sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from oven and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.

Oatmeal Cherry Walnut Cookies

From My Regional and World Cuisine Class

Ingredients

● 3/4 cup white sugar
● 3/4 cup packed brown sugar
● 3/4 cup butter
● 2 eggs
● 2 tablespoons milk
● 1 teaspoon baking soda
● 1 teaspoon baking powder
● 1 teaspoon salt
● 1 teaspoon ground cinnamon
● 1 teaspoon vanilla extract
● 1 cup all-purpose flour
● 3 cups quick cooking oats
● 1 cup chopped walnuts
● 1 cup dried cherries

Directions

Preheat oven to 350 degrees. In a mixer bowl, combine the white sugar, brown sugar and
butter. Beat until smooth and creamy. Add the eggs one at a time mixing well after each one. Beat mixture until well combined. Mix in the milk, baking soda, baking powder, salt, cinnamon and
vanilla to the egg mixture. Beat for one minute. Add the flour and mix until incorporated. Add the walnuts and mix again. Add the oats one cup at a time, mixing well after each addition. Stir in the dried tart cherries and mix just until they are distributed evenly. Drop heaping tablespoonfuls of batter about 2 inches apart on ungreased cookie sheets. Do not shape them, they will spread evenly during the baking process. Bake at 350 degrees F (175 degrees C) for 12 to 13 minutes. The tops of the cookies should just turn a light golden brown. Remove the cookies from the oven and let sit on the sheets for about 5 minutes before moving the cookies to cooling ra

Strawberry Muffins

From My Regional and World Cuisine Class

Ingredients:

1 1/2 cups chopped fresh strawberries

1/2 cup white sugar

1/4 cup white sugar

1/4 cup butter, softened

2 eggs

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

Directions:

In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.

Guacamole

Ingredients:

3 Avocados - Peeled, Pitted, and Mashed

1 Lime, Juiced

1 tsp of Salt

½ Cup of Diced Onion

3 Tbsp of Chopped Fresh Cilantro

2 Tomatoes Diced

1 tsp of Minced Garlic 1 tsp of Cumin 1 tsp of Mayonnaise Directions: In a medium bowl, mix avocado, salt, and lime juice. Incorporate other ingredients until combined. Refrigerate 1 hour for best flavor, or serve immediately.

Boston Creme Pie

From My Regional and World Cuisine Class

Ingredients:

For the Pastry Cream Filling

1 Small Box of Instant Vanilla Pudding Mix

1 1/2 tsp of Vanilla Extract

1 Cup of Milk

3/4 Cup of Half & Half

For the Cake

2 1/4 Cups of Flour

2 tsp of Baking Powder

1 tsp of Baking soda

1 tsp of Salt

1 Stick of Butter, at Room Temp

3 Eggs, at Room Temp

1 1/2 Cups of Sugar

1 tsp of Vanilla Extract

1 1/4 Cups of Buttermilk

For the Chocolate Ganache

8 oz of Semi-Sweet Chocolate, Finely Chopped

3/4 Cup of Heavy Cream

Directions:

Filling

Mix all liquids in a medium sized bowl. Add pudding mix and beat with an electric mixer for 2 minutes. Refrigerate until cake assembly.

Cake

Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract. Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes. Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before assembling.

Ganache 

While the cake cools, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

Assembly

Place one of the cake layers on a serving platter, then spread the pastry cream evenly over top. Place the second cake layer on top and pour the chocolate ganache into the center of the cake layer. Using an offset spatula, gently spread the ganache into an even layer over the top of the cake. Refrigerate until ready to serve.